CN102960475A - Method for preparing aroma rapeseed oil - Google Patents
Method for preparing aroma rapeseed oil Download PDFInfo
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- CN102960475A CN102960475A CN2012105667489A CN201210566748A CN102960475A CN 102960475 A CN102960475 A CN 102960475A CN 2012105667489 A CN2012105667489 A CN 2012105667489A CN 201210566748 A CN201210566748 A CN 201210566748A CN 102960475 A CN102960475 A CN 102960475A
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Abstract
The invention relates to a method for preparing aroma rapeseed oil and belongs to the technical field of deep machining of foods. The method combines solidified Maillard reaction aroma generation and supercritical extraction. According to the method for preparing the aroma rapeseed oil, aiming at the problems that the conventional aroma oil production process is complicated, the flavor is influenced by oil varieties, water content, cooking temperatures and time, and the quality of the oil is unstable. Rapeseed cakes and reducing sugar are used as raw materials and aroma flavor matters are prepared by using an enzymolysis technology and the Maillard reaction; and the aroma flavor matters are mixed according to a certain ratio and a supercritical technology is used for extracting a mixture to prepare the aroma rapeseed oil.
Description
Technical field
The present invention relates to a kind of giving off a strong fragrance rapeseed oil method for preparing, belong to food intensive processing technical field.
Background technology
China abounds with giving off a strong fragrance oil big country, and in the production technology of traditional giving off a strong fragrance oil, it is that high temperature is fried seed that a procedure is arranged, and the flavor substance of giving off a strong fragrance oil mainly also is formed at this operation.During oil plant high temperature steamed and fries, the physical-chemical reaction that its protein, reduced sugar, lipid occur be the key that forms giving off a strong fragrance oil flavor substances, but this critical process was difficult to realize.At first, the high temperature of traditional handicraft steams the stir-fry process, because the steaming stir-fry time is long, temperature is high, can cause the serious sex change of oilseed protein, although this process can generate giving off a strong fragrance oil flavor substances, thereby the sex change meeting of its protein causes oil plant oil expression leftover bits and pieces--the decline of dregs of rice nutritive value can bring difficulty to the comprehensive utilization of the dregs of rice.Secondly, oil plant high temperature steams fries the summation that the reaction that occurs in the operation is the series of complex reaction, and their generation is not only relevant with factors such as the kind of oil plant own, water content, also relevant with temperature, time in the steaming stir-fry process.This is just so that this operation is difficult to realize what standardization prepared, thereby caused the phenomenon of unstable product quality on the field, existing giving off a strong fragrance oil market, simultaneously because most of oily factories can not grasp this key technology, can not produce the giving off a strong fragrance oil that meets quality standard, also become and cause nowadays one of giving off a strong fragrance oil product reason that supply falls short of demand.Therefore the existence of these problems has seriously hindered the preparative scale expansion of giving off a strong fragrance oil, and the raising of output changes the fragrant technique of life of giving off a strong fragrance oil, and the newborn fragrant technique of exploitation giving off a strong fragrance oil is very necessary.
Summary of the invention
The object of the invention is to provide a kind of method for preparing the giving off a strong fragrance rapeseed oil, by zymolysis technique, Maillard reaction, supercritical extraction technique, and preparation giving off a strong fragrance rapeseed oil.Thereby Effective Raise the quality of product and the comprehensive utilization ratio of resource.
Technical solution of the present invention
Maillard reaction is given birth to the fragrant process that combines preparation giving off a strong fragrance rapeseed oil with supercritical fluid extraction and is seen Fig. 1, and technology point is as follows:
Pulverize: dried rapeseed dregs carries out dry pulverization process, and grinding particle size is the 40-60 order.
Enzymolysis: accurately take by weighing a certain amount of rapeseed dregs powder, with the phosphate buffer mixing, put into enzyme reactor, at pH 7.5-8.5, use complex enzyme zymohydrolysis 1-1.5h under temperature 40-50 ℃ the condition.Alkali protease is 100-200U/g, flavor protease enzyme 100-200U/g.Enzyme digestion reaction boils enzymolysis liquid rapidly 2 minutes enzymes that go out after finishing, cooling, centrifugal 15min, and centrifuge speed is 4000r/min, the supernatant that obtains is the rapeseed dregs enzymolysis liquid.
Spray-drying: inlet temperature 150-180 ℃; Outlet temperature 60-90 ℃; Feed rate 20-25ml/min obtains rapeseed dregs enzymolysis powder.
The solid state Maillard reaction: take by weighing in reduced sugar and the rapeseed dregs enzymolysis powder, make the mol ratio 1: 1.5 of amino nitrogen and reduced sugar, the moisture 20-30% of reaction mass, wherein reaction condition is: pH8.5-9.5, temperature 130-150 ℃, time 1.5-2.5h.
Supercritical CO
2Extraction: the material behind the Maillard reaction is mixed with rapeseed dregs and change extraction kettle over to, take carbon dioxide as solvent, carry out supercritical extract.Wherein, the material behind the Maillard reaction and rapeseed dregs are in 1: 20-1: 30 (W/W) ratio is mixed; Extracting pressure 20-30MPa, extraction temperature is 40-50 ℃, extraction time is 0.5-1h, CO
2Flow velocity is 20-50L/h.
Separate: by carrying out the second-order separation in the decompression separation still, wherein one-level decompression separation pressure is 5-10Mpa, temperature 40-50 ℃ with above-mentioned extraction mixture; The second depressurized separating pressure is 5-7Mpa, and temperature is 35-50 ℃, separates to obtain the giving off a strong fragrance rapeseed oil.
Beneficial effect of the present invention: the invention provides a kind of solid state Maillard reaction and give birth to the fragrant preparation giving off a strong fragrance rapeseed oil method of being combined with supercritical extract, get technology by zymolysis technique, Maillard reaction, supercritical extract, preparation giving off a strong fragrance rapeseed oil.Thereby Effective Raise the quality of product and the comprehensive utilization ratio of resource.
Description of drawings
Fig. 1 is a kind of giving off a strong fragrance rapeseed oil schematic diagram for preparing
The specific embodiment
Embodiment 1:
The rapeseed dregs powder of 100g (40 order) and phosphate buffer mixing are put into enzyme reactor, at pH 7.5, use complex enzyme zymohydrolysis 1.5h under the condition that temperature is 40 ℃.Wherein, alkali protease is 100U/g, flavor protease enzyme 200U/g.Enzymolysis boils enzymolysis liquid rapidly 2 minutes enzymes that go out after finishing, and cooling, centrifugal 15min obtain the rapeseed dregs enzymolysis liquid.The enzymolysis liquid spray-drying, 150 ℃ of inlet temperatures; 60 ℃ of outlet temperatures; Feed rate 20ml/min obtains rapeseed dregs enzymolysis powder.Again rape cake enzymolysis powder is transferred in the high-temperature resistant container, and add a certain amount of reduced sugar, make its moisture account for 20% of total amount, make it that Maillard reaction occur in solid-state lower employing heating using microwave, the mol ratio of amino nitrogen and reduced sugar 1: 1.5, wherein, the condition of reaction is pH8.5,130 ℃ of temperature, time 1.5h; Carry out supercritical extract after material behind the Maillard reaction and rapeseed dregs mixed in 1: 20 (W/W) ratio; Extracting pressure 20MPa, extraction temperature is 40 ℃, extraction time is 0.5h, CO
2Flow velocity is 20L/h.The mixture of above-mentioned extraction is sent into separating still carry out the second-order separation, the one-level separating pressure is 10MPa, temperature 50 C, and the second-order separation pressure 5MPa, 35 ℃ of temperature obtain the giving off a strong fragrance rapeseed oil.
Embodiment 2:
The rapeseed dregs powder of 100g (50 order) and phosphate buffer mixing are put into enzyme reactor, at pH 8, use complex enzyme zymohydrolysis 1h under the condition of temperature 45 C.Wherein, alkali protease is 150U/g, flavor protease enzyme 150U/g.Enzymolysis boils enzymolysis liquid rapidly 2 minutes enzymes that go out after finishing, cooling, centrifugal 15min, and centrifuge speed is 4000r/min, obtains the rapeseed dregs enzymolysis liquid.The enzymolysis liquid spray-drying, 165 ℃ of inlet temperatures; 80 ℃ of outlet temperatures; Feed rate 23ml/min obtains rapeseed dregs enzymolysis powder.。Again rape cake enzymolysis powder is transferred in the high-temperature resistant container, and add a certain amount of reduced sugar, make its moisture account for 25% of total amount, make it that Maillard reaction occur in solid-state lower employing heating using microwave, the mol ratio of amino nitrogen and reduced sugar 1: 1.5, wherein, the condition of reaction is pH 9,140 ℃ of temperature, time 1.5h; Carry out supercritical extract after material behind the Maillard reaction and rapeseed dregs mixed in 1: 25 (W/W) ratio; Extracting pressure 25MPa, temperature 45 C, CO2 flow are 30L/h, time 0.75h.The mixture of above-mentioned extraction is sent into separating still carry out the second-order separation, the one-level separating pressure is 8MPa, temperature 45 C, and the second-order separation pressure 6MPa, temperature 45 C separates obtaining the giving off a strong fragrance rapeseed oil.
Embodiment 3:
The rapeseed dregs powder of 100g (60 order) and phosphate buffer mixing are put into enzyme reactor, at pH 8, use complex enzyme zymohydrolysis 1h under the condition of temperature 45 C.Wherein, alkali protease is 150U/g, flavor protease enzyme 150U/g.Enzymolysis boils enzymolysis liquid rapidly 2 minutes enzymes that go out after finishing, cooling, centrifugal 15min, and centrifuge speed is 4000r/min, obtains the rapeseed dregs enzymolysis liquid.The enzymolysis liquid spray-drying, 180 ℃ of inlet temperatures; 90 ℃ of outlet temperatures; Feed rate 25ml/min obtains rapeseed dregs enzymolysis powder.Again rape cake enzymolysis powder is transferred in the high-temperature resistant container, and add a certain amount of reduced sugar, make its moisture account for 30% of total amount, make it that Maillard reaction occur in solid-state lower employing heating using microwave, the mol ratio of amino nitrogen and reduced sugar 1: 1.5, wherein, the condition of reaction is pH 9.5,150 ℃ of temperature, time 2h; Carry out supercritical extract after material behind the Maillard reaction and rapeseed dregs mixed in 1: 30 (W/W) ratio; Extracting pressure 30MPa, temperature 45 C, CO2 flow are 30L/h, time 1h.The mixture of above-mentioned extraction is sent into separating still carry out the second-order separation, the one-level separating pressure is 10MPa, temperature 50 C, and the second-order separation pressure 7MPa, temperature 45 C separates obtaining the giving off a strong fragrance rapeseed oil.
Claims (6)
1. one kind prepares giving off a strong fragrance rapeseed oil method, it is characterized in that may further comprise the steps:
A. rape cake is pulverized;
B. coarse colza meal adopts alkali protease and flavor protease complex enzyme hydrolysis, behind the enzymolysis enzymolysis liquid is carried out spray-drying and makes the enzymolysis powder;
C. rape cake enzymolysis powder is transferred in the high-temperature resistant container, and added a certain amount of reduced sugar, adjust pH and moisture, under solid state shape, adopt heating using microwave, make it that Maillard reaction occur;
D. the material behind the above-mentioned Maillard reaction and rapeseed dregs are mixed by a certain percentage and change extraction kettle over to, carry out supercritical CO
2Extract;
E. the mixture of above-mentioned extraction is sent into separating still and carry out the second-order separation.
2. giving off a strong fragrance rapeseed oil preparation method according to claim 1 is characterized in that rape cake carries out dry pulverization process among the described step a, and grinding particle size is the 40-60 order.
3. giving off a strong fragrance rapeseed oil preparation method according to claim 1, it is characterized in that the complex enzyme consumption is among the described step b: alkali protease is 100-200U/g, flavor protease enzyme 100-200U/g, and enzymatic hydrolysis condition is: pH7.5-8.5, temperature 40-50 ℃, enzymolysis time is 1-1.5h; The condition of spray-drying drying: inlet temperature 150-180 ℃; Outlet temperature 60-90 ℃; Feed rate 20-25ml/min.
4. giving off a strong fragrance rapeseed oil preparation method according to claim 1, the mol ratio 1: 1.5 that it is characterized in that among the described step c amino nitrogen and reduced sugar in the Maillard reaction, the moisture 20-30% of reaction mass, wherein reaction condition is: pH8.5-9.5, temperature 130-150 ℃, time 1.5-2.5h.
5. giving off a strong fragrance rapeseed oil preparation method according to claim 1 is characterized in that in the described steps d that the material behind the Maillard reaction mixes with rapeseed dregs and changes extraction kettle over to, take carbon dioxide as solvent, carries out supercritical extract.Wherein, the material behind the Maillard reaction and rapeseed dregs are in 1: 20-1: 30 (W/W) ratio is mixed; Extracting pressure 20-30MPa, extraction temperature is 40-50 ℃, extraction time is 0.5-1h, CO
2Flow velocity is 20-50L/h.
6. giving off a strong fragrance rapeseed oil preparation method according to claim 1 is characterized in that among the described step e that with above-mentioned extract by carrying out the second-order separation in the decompression separation still, wherein one-level decompression separation pressure is 5-10Mpa, temperature 40-50 ℃; The second depressurized separating pressure is 5-7Mpa, and temperature is 35-50 ℃, separates to obtain the giving off a strong fragrance rapeseed oil.
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206557A (en) * | 2014-07-14 | 2014-12-17 | 安徽省东至金润油脂有限责任公司 | Sunflower seed oil with jojoba |
| CN104667843A (en) * | 2015-02-11 | 2015-06-03 | 中国农业大学 | Method for precisely controlling degree of Maillard reaction |
| WO2017088211A1 (en) * | 2015-11-25 | 2017-06-01 | 江南大学 | Method for preparing rapeseed oil by means of semi-solid aqueous enzymatic method |
| CN106967492A (en) * | 2017-05-03 | 2017-07-21 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares giving off a strong fragrance rapeseed oil |
| CN107142148A (en) * | 2017-05-03 | 2017-09-08 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares superfine fragrant soybean oil |
| CN107142147A (en) * | 2017-05-03 | 2017-09-08 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares corn oil with thick aroma |
| CN107164068A (en) * | 2017-05-03 | 2017-09-15 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares giving off a strong fragrance sunflower oil |
| CN107212109A (en) * | 2017-05-03 | 2017-09-29 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares giving off a strong fragrance local flavor animal oil |
| CN107488497A (en) * | 2017-10-09 | 2017-12-19 | 武汉轻工大学 | A kind of Luzhou-flavor vegetable seed oil producing method |
| CN107969700A (en) * | 2017-11-22 | 2018-05-01 | 上海华宝孔雀香精有限公司 | A kind of giving off a strong fragrance walnut oil microcapsule and preparation method thereof |
| CN111349511A (en) * | 2018-12-20 | 2020-06-30 | 丰益(上海)生物技术研发中心有限公司 | Strong-flavor rapeseed oil and preparation method thereof |
| CN112825924A (en) * | 2019-11-25 | 2021-05-25 | 湖南大三湘茶油股份有限公司 | Sweet and fragrant camellia oil and preparation method thereof |
| CN113046167A (en) * | 2019-12-27 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Grease composition capable of not covering original flavor of vegetables |
| CN113122368A (en) * | 2019-12-31 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Method for producing fragrance from corn oil |
| CN113214896A (en) * | 2021-04-25 | 2021-08-06 | 武汉轻工大学 | Production method of aromatic rapeseed oil |
| CN114680200A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease and preparation method thereof |
| CN115226782A (en) * | 2022-07-21 | 2022-10-25 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of edible fungus seasoning oil |
| CN114868808B (en) * | 2022-03-14 | 2024-04-05 | 江南大学 | Preparation method of strong-flavor beef tallow and product thereof |
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| CN104206557A (en) * | 2014-07-14 | 2014-12-17 | 安徽省东至金润油脂有限责任公司 | Sunflower seed oil with jojoba |
| CN104667843A (en) * | 2015-02-11 | 2015-06-03 | 中国农业大学 | Method for precisely controlling degree of Maillard reaction |
| WO2017088211A1 (en) * | 2015-11-25 | 2017-06-01 | 江南大学 | Method for preparing rapeseed oil by means of semi-solid aqueous enzymatic method |
| CN106967492A (en) * | 2017-05-03 | 2017-07-21 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares giving off a strong fragrance rapeseed oil |
| CN107142148A (en) * | 2017-05-03 | 2017-09-08 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares superfine fragrant soybean oil |
| CN107142147A (en) * | 2017-05-03 | 2017-09-08 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares corn oil with thick aroma |
| CN107164068A (en) * | 2017-05-03 | 2017-09-15 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares giving off a strong fragrance sunflower oil |
| CN107212109A (en) * | 2017-05-03 | 2017-09-29 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares giving off a strong fragrance local flavor animal oil |
| CN107488497A (en) * | 2017-10-09 | 2017-12-19 | 武汉轻工大学 | A kind of Luzhou-flavor vegetable seed oil producing method |
| CN107969700B (en) * | 2017-11-22 | 2021-01-12 | 上海华宝孔雀香精有限公司 | Strong-fragrance walnut oil microcapsule and preparation method thereof |
| CN107969700A (en) * | 2017-11-22 | 2018-05-01 | 上海华宝孔雀香精有限公司 | A kind of giving off a strong fragrance walnut oil microcapsule and preparation method thereof |
| CN111349511A (en) * | 2018-12-20 | 2020-06-30 | 丰益(上海)生物技术研发中心有限公司 | Strong-flavor rapeseed oil and preparation method thereof |
| CN111349511B (en) * | 2018-12-20 | 2022-07-19 | 丰益(上海)生物技术研发中心有限公司 | Strong-flavor rapeseed oil and preparation method thereof |
| CN112825924A (en) * | 2019-11-25 | 2021-05-25 | 湖南大三湘茶油股份有限公司 | Sweet and fragrant camellia oil and preparation method thereof |
| CN113046167A (en) * | 2019-12-27 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Grease composition capable of not covering original flavor of vegetables |
| CN113122368A (en) * | 2019-12-31 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Method for producing fragrance from corn oil |
| CN113122368B (en) * | 2019-12-31 | 2023-12-26 | 丰益(上海)生物技术研发中心有限公司 | Method for producing aroma by corn oil |
| CN114680200A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease and preparation method thereof |
| CN113214896A (en) * | 2021-04-25 | 2021-08-06 | 武汉轻工大学 | Production method of aromatic rapeseed oil |
| CN114868808B (en) * | 2022-03-14 | 2024-04-05 | 江南大学 | Preparation method of strong-flavor beef tallow and product thereof |
| CN115226782A (en) * | 2022-07-21 | 2022-10-25 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of edible fungus seasoning oil |
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Effective date of registration: 20181214 Address after: 214000 1800 Lihu Avenue, Binhu District, Wuxi, Jiangsu Co-patentee after: Kaixin Grain and Oil Co., Ltd. Patentee after: Jiangnan University Address before: 214122 Food College of Jiangnan University, 1800 Lihu Avenue, Wuxi City, Jiangsu Province Patentee before: Jiangnan University |