Intelligent cold-pressing oil extraction is an oilseed pressing process performed under low-temperature, intelligently controlled conditions using an intelligent cold-pressing machine. Its core principle combines the nutrient retention advantages of cold pressing with the ease of intelligent operation, emphasizing additive-free, nutritionally complete, and simple operation.
Intelligent Cold-Pressed Oil Extraction
Low-Temperature Basis: The pressing temperature is controlled at ≤60℃ throughout the entire process (intelligent models can be precisely set). Oil extraction is achieved through low-speed compression using a screw press (30-60℃), rather than high-temperature heating, thus preventing the destruction of active nutrients in the oilseeds.
Intelligent control: Built-in temperature and pressure sensors monitor the pressing chamber in real time. When the temperature exceeds the set value, the motor automatically slows down to reduce frictional heat generation; when the pressure is insufficient, it automatically increases speed to ensure oil extraction efficiency. It can also match specific pressing parameters for different oilseeds (e.g., low speed and low pressure for sesame, medium speed and medium pressure for peanuts), eliminating the need for manual adjustment.
Physical compression: Relying on the rotation of the screw press, the gap between the pressing chambers is gradually reduced, performing purely physical compression to separate the oil from the oilseeds. Residue is automatically discharged from the end of the pressing chamber, with no chemical additives or solvent extraction throughout the entire process.
Compared to traditional hot pressing: More nutritious and healthier. Hot pressing requires roasting oilseeds to 120-180℃ before pressing. While this yields a high oil yield, it destroys active nutrients like Vitamin E, phytosterols, and linolenic acid, and can also produce a burnt taste. Furthermore, trace amounts of benzo[a]pyrene (a harmful substance) may be generated at high temperatures.
Intelligent cold pressing, on the other hand, operates at low temperatures throughout the process, fully preserving the natural nutrients and original flavor of the oilseeds. The oil is clear and odorless, and free of harmful substances produced at high temperatures. It is especially suitable for pressing high-nutrient niche oilseeds such as walnuts, flaxseeds, and perilla seeds.
Compared to commercially available finished oils: No additives, safer, and more cost-effective. To extend shelf life and improve taste, some commercially available cooking oils contain added food additives such as antioxidants and defoamers. Furthermore, branded finished oils command high premiums, and niche nutritional oils (such as walnut oil and flaxseed oil) are expensive.
Intelligent cold-pressed oil is produced through pure physical pressing, with no additives. Raw materials are selected by the user (e.g., fresh peanuts, walnuts), ensuring safety from the source.
Raw Material Pre-treatment (Crucial, affecting oil yield and quality):
Screening: Removes impurities, damaged grains, and shriveled grains from the oilseeds to prevent them from affecting the lifespan of the oil press and the quality of the oil.
Drying: The moisture content of the oilseeds is controlled at 8%-12% (essential). Too much moisture leads to cloudy oil and low yield, while too little moisture results in overly dry and brittle oilseeds. Fresh oilseeds (such as peanuts and walnuts) can be air-dried in a ventilated area; direct sun exposure is unnecessary.
Crushing/Shelling: Small oilseeds such as sesame seeds and flax seeds can be pressed directly. Shelled oilseeds (such as peanuts, walnuts, and rapeseed) need to be shelled, as the hard shell will wear down the press chamber. Large oilseeds (such as peanut kernels) can be broken into smaller pieces for easier pressing.
Tip: Some oilseeds (such as sesame seeds) do not need to be crushed; pressing them whole results in a richer aroma.
