Technology of obtaining sea buckthorn oil
Biochemist V. Ruchkin was one of the first who received oil from sea-buckthorn and described it in detail. Oil is extracted from the seeds and berries of sea-buckthorn with the help of repeated pressing. It should be noted that the oil extracted from the flesh of berries, turns red-orange and has a sea-buckthorn odor, and the seed oil turns colorless. This is explained by the fact that the berries of sea buckthorn contain carotene. In the seeds, there is no carotene, but they contain linolenic acid.
In order to get the oil, use only the ripe fruit of sea-buckthorn. Berries are dried in the oven at minimum temperature, or in the shade. The technology of obtaining oil can be described as follows: first the fruits are squeezed out, then run under the press, mixed with vegetable oil and subjected to diffusion. In the end, vegetable oil begins to dislodge the sea-buckthorn and it turns out a valuable product rich in vitamins. The oil obtained from the sea-buckthorn must correspond to the established norms and indices.
Naturally, at home, repeat this procedure will be unrealistic, but there are recipes for home cosmetology, which describe the simplified ways of obtaining this valuable product. In order to make butter from sea-buckthorn, you will need vegetable oil, the fruits of sea-buckthorn and your patience.
Home cooking sea buckthorn oil
I way:
This is the easiest way to prepare sea buckthorn oil. To start with dry berries you need to squeeze the juice. The juice can be drunk, as it is very useful for beauty and health. We need the pulp of the sea-buckthorn. The mass of the pulp must first be dried naturally, and pour olive or refined sunflower oil in a ratio of 1: 1. The oil should be poured so that it slightly covers the mass of the sea buckthorn. The oil is insisted for 3 weeks at room temperature, stirring occasionally.
II way:
Compared with the first method of cooking sea buckthorn oil, this method takes less time. Just to start from the dry berries of sea-buckthorn squeezed and separated juice. Mass with pulp should be poured with olive oil and heat this mixture in a water bath at a temperature of 50-55 degrees. After that, the mixture is insisted for 24 hours in a water bath at a temperature of 50 degrees. Then the oil is squeezed out and poured into glass containers.
III way:
This method is a continuation of the second, and allows you to obtain an oil of higher quality and concentration. It is necessary to stretch the dried fruits of sea-buckthorn and separate them from the juice. The resulting mass should be poured no longer with oil, but with a mixture of sea-buckthorn and oil obtained in the second recipe. Then the mixture is insisted on a water bath for 20-24 hours at a temperature of 50-55 degrees. After that, the oil is wrung out and poured into a glass container. In oil, prepared by this method, there are more useful substances than in that which is prepared in I and II ways. If you carry out the procedure described in this method, 2 or 3 times, you can get a quality oil.
IV way:
Dried berries of sea-buckthorn must be crushed very carefully, for example, in a coffee grinder. Then the ground mass should be poured with refined sunflower or olive oil, while the oil must first be heated to 45-50 degrees. Sunflower or olive oil should completely cover the mixture of sea buckthorn. The mixture should be infused for 5-7 days at room temperature and stir occasionally. Vegetable oil will replace the sea buckthorn. When this happens, the oil is filtered and allowed to stand for a few more days, then re-filtered. The finished product will contain 5-10% pure sea-buckthorn oil.
V way:
The oil that you received in the IV recipe, you need to heat up to 45-50 degrees and pour it the crushed fruits of sea buckthorn. Just like in the IV way of cooking, the oil must be squeezed and filtered. The oil produced by this method will be more concentrated. Each time, repeating this procedure, you can increase the concentration of sea buckthorn oil in the product in 1,5-2 times.