CN103666744A - Preparation process of sesame oil with strong flavor - Google Patents
Preparation process of sesame oil with strong flavor Download PDFInfo
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- CN103666744A CN103666744A CN201410004189.1A CN201410004189A CN103666744A CN 103666744 A CN103666744 A CN 103666744A CN 201410004189 A CN201410004189 A CN 201410004189A CN 103666744 A CN103666744 A CN 103666744A
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Abstract
The invention provides a preparation process of sesame oil with strong flavor. The sesame oil with strong flavor is prepared via a Maillard reaction. The process comprises the following steps: smashing high-temperature sesame cakes; adding water for dissolving, and mixing; adding alkaline protease for performing enzymolysis; deactivating the enzymatic hydrolysate; mixing the enzymatic hydrolysate with refined sesame oil; heating to 130-150 DEG C; making amino acid in sesame undergo the Maillard reaction with reducing sugar generate a substance with strong flavor; after finishing the reaction, cooling, centrifuging and filtering to obtain the sesame oil with strong flavor. The obtained sesame oil has the advantages of strong flavor, good product quality, low process cost, high yield and easiness in popularizing.
Description
technical field
The invention belongs to the field that utilizes biotechnology to produce edible oil, be specifically related to a kind ofly utilize sesame-send cake after squeezing to extract dense fragrance matter and prepare the technique of giving off a strong fragrance sesame oil for prepared using biotechnology.
background technology
China abounds with giving off a strong fragrance oil, but existing giving off a strong fragrance oil complex manufacturing, the flavour substances of the giving off a strong fragrance oil that the physical-chemical reaction that its protein, reducing sugar, lipid occur produces is mainly formed at oil plant high temperature and steams stir-fry operation.But oil plant high temperature steams stir-fry operation there is certain drawback, owing to steaming the inequality of stir-fry time, temperature, can cause the distortion of oilseed protein, thereby cause the decline of sesame seed meal nutrition, make this operation be difficult to realize standardized production.Sesame cake meal after squeezing liquefaction contains protein, Mierocrystalline cellulose and multivitamin, mineral substance, lignanoids material.At present, sesame-send cake utilize mode to be often used as in early days waste material to abandon, or as fertilizer sources.Major part, as protein fodder, makes an addition in animal diets now, and protein resource is underutilized.On market, because commercial profit drives, there is adding in Oleum Sesami the adulterated fakement phenomena of sesame oil of other cheap vegetables oil.Along with scientific and technological progress, sesame spices, essence product are also developed, utilize chemical essence, pigment etc. can mix with the close Oleum Sesami of Oleum Sesami local flavor, some retailers utilize chemical configuration sesame essence, the chemical pigment from spices company, purchased to add at a low price and prepare sesame flavor oil vegetables oil, stick Oleum Sesami label and mix the spurious with the genuine, deception human consumer disrupts the market.These problems have caused the phenomenon of unstable product quality on field, existing giving off a strong fragrance oil market, therefore change the fragrant technique of life of giving off a strong fragrance oil, and the fragrant technique of new life of exploitation giving off a strong fragrance oil is very necessary.
summary of the invention
The object of this invention is to provide a kind of giving off a strong fragrance sesame oil preparation technology, can the sesame-send cake after squeezing be recycled, extract dense fragrance matter wherein, prepare giving off a strong fragrance taste sesame oil.
In order to solve the problems of the technologies described above, a kind of giving off a strong fragrance sesame oil preparation technology provided by the invention, comprises the following steps:
1) first the sesame-send cake after oil expression is pulverized, crossed 40 ~ 60 mesh sieves, extracting screen underflow adds the distilled water of 5 ~ 10 times of its quality to mix;
2) in the feed liquid of step 1) gained, add Sumizyme MP to carry out enzymolysis, the pH that controls feed liquid is 8 ~ 9, temperature 50 C ~ 60 ℃, and enzymolysis time is 2.5 ~ 3 hours, to the enzymolysis solution the obtaining mould processing of going out;
3) by step 2) obtain material and refined sesame oil in mass ratio 1:10 mix, be heated to 130-150 ℃ and carry out Maillard reaction 30min, reaction finishes rear cooling centrifugal, filtration can obtain giving off a strong fragrance sesame oil.
Wherein, the addition of described Sumizyme MP is 0.02% ~ 0.04% of sesame-send cake interpolation quality; While adding Sumizyme MP, should observe at any time pH changing conditions, along with the carrying out pH and can decline gradually of reaction, so need continuous adjusting slowly add Sumizyme MP.
In preferred scheme, the addition of described Sumizyme MP is 0.04% of sesame-send cake interpolation quality.
In described Maillard reaction process, homogeneous heating, and constantly stir material, prevent that reaction is too violent.
Amount of water in described step 1) is 5 times of sesame-send cake quality.Because Maillard reaction is real, be the reaction of amino acid with reducing sugar; This step makes sesame protein stripping more fully under alkaline condition by adding water, can guarantee that Maillard reaction carries out constantly.
Described step 2) in, the time of enzymolysis is 3 hours, and it is 9 that pH controls.Under this pH, enzymolysis is complete, and hydrolysis result is good, and enzymolysis time is controlled at 3 hours and can reaches maximum enzymolysis, if overlong time can increase production cost.
In preferred scheme, described Maillard reaction carries out under vacuum condition, and relative vacuum degree is-0.1MPa.Because Maillard reaction is to carry out under 130-150 ℃ of condition, lasting heat can allow giving off a strong fragrance sesame oil generation oxidation cause peroxide value higher, causes the rapeseed oil time limit to shorten, and acid value raises, and makes grease easily occur becoming sour, and finally cannot eat; And vacuum can slow down a difficult problem for the rising of peroxide value effectively.
In preferred scheme, the temperature of Maillard reaction is 130 ℃, the low rising that can effectively prevent peroxide value in giving off a strong fragrance sesame oil of temperature.
U.S. rad principle is that Maillard reaction (MaillardReaction) is one of non-enzymatic browning reaction, it refers to the reaction between carbonyl compound (recuding sugars) and aminocompound (amino acid and protein), through complicated course is final, generates the macromolecular substance melanoidin of brown or even black or claim to intend melanocyte, so claim again carbonyl ammonia react.Be generally used in the production application of food flavor(ing), the fragrance matter that giving off a strong fragrance sesame oil Maillard reaction generates mainly comprises the compounds such as pyrazine, furans, thiazole, pyrroles.The present invention by Maillard reaction technology the application in giving off a strong fragrance sesame oil is produced broken the category of traditional Oleum Sesami allotment and production technique, there is the incomparable effect of blending technology.
The present invention also has following beneficial effect:
1) Maillard reaction explained hereafter cost is little, and labour intensity is little, and oil yield is high, is generally 70% ~ 80%, loses littlely, and the every physical and chemical index of giving off a strong fragrance sesame oil making all can reach national I and II standard.And the Oleum Sesami oil yield 45% ~ 60% that traditional water substitution is produced, it causes loss larger because a part of sesame oil is dissolved in water and is difficult to separation.
2) flavour ingredient of giving off a strong fragrance sesame oil is more richer, simultaneously also can be by controlling solid-liquid ratio, material oil ratio, enzyme concentration, and enzymolysis time, hydrolysis temperature etc. are liked different fragrance because usually generation meets human consumer.
3) the present invention adopt squeezing after sesame-send cake be raw material, can fully utilize better Sesame germplasm, greatly improved its resource utilization, reach the effect turning waste into wealth.
4) the giving off a strong fragrance sesame oil making can be used as single product oil and joins in mixed oil, makes up the deficiency of its fragrance; Also the alternative oil that can be used as traditional ground sesameseed oil is used, and its huge market demand is easy to promote.
Embodiment
Below in conjunction with embodiment, further illustrate the present invention, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1:
A giving off a strong fragrance sesame oil preparation technology, comprises the following steps:
1) first the sesame-send cake after oil expression is pulverized, crossed 40 mesh sieves, extracting screen underflow adds its distilled water of 5 times to mix;
2) in the feed liquid of step 1) gained, add the Sumizyme MP of sesame-send cake 0.02wt% to carry out enzymolysis, the pH that controls feed liquid is 8, and temperature is 50 ℃, and enzymolysis time is 2.5 hours, to the enzymolysis solution the obtaining mould processing of going out;
3) by step 2) obtain material and mix by 1:10 with refined sesame oil, be heated to 150 ℃ and carry out Maillard reaction 30min, constantly stir material in reaction process, reaction finishes rear cooling centrifugal, filtration can obtain giving off a strong fragrance sesame oil, and its oil yield is 74.8%.
Embodiment 2:
A giving off a strong fragrance sesame oil preparation technology, comprises the following steps:
1) first the sesame-send cake after oil expression is pulverized, crossed 50 mesh sieves, extracting screen underflow adds its distilled water of 8 times to mix;
2) in the feed liquid of step 1) gained, add the Sumizyme MP of sesame-send cake 0.04wt% to carry out enzymolysis, the pH that controls feed liquid is 9, and temperature is 55 ℃, and enzymolysis time is 3 hours, to the enzymolysis solution the obtaining mould processing of going out;
3) by step 2) obtain material and mix by 1:10 with refined sesame oil, be heated to 130 ℃ and carry out Maillard reaction 30min, wherein Maillard reaction carries out under vacuum condition, and relative vacuum degree is-0.1MPa, this relative vacuum degree atmospheric pressure-pounds per square inch absolute (psia), constantly stirs material in reaction process, reaction finishes rear cooling centrifugal, filtration can obtain giving off a strong fragrance sesame oil, and its oil yield is 79.0%
Embodiment 3:
A giving off a strong fragrance sesame oil preparation technology, comprises the following steps:
1) first the sesame-send cake after oil expression is pulverized, crossed 60 mesh sieves, extracting screen underflow adds its distilled water of 10 times to mix;
2) in the feed liquid of step 1) gained, add the Sumizyme MP of sesame-send cake 0.03wt% to carry out enzymolysis, the pH that controls feed liquid is 8, and temperature is 60 ℃, and enzymolysis time is 3 hours, to the enzymolysis solution the obtaining mould processing of going out;
3) by step 2) obtain material and mix by 1:10 with refined sesame oil, be heated to 140 ℃ and carry out Maillard reaction 30min, constantly stir material in reaction process, reaction finishes rear cooling centrifugal, filtration can obtain giving off a strong fragrance sesame oil, and its oil yield is 76.5%.
Embodiment 4:
A giving off a strong fragrance sesame oil preparation technology, comprises the following steps:
1) first the sesame-send cake after oil expression is pulverized, crossed 80 mesh sieves, extracting screen underflow adds its distilled water of 5 times to mix;
2) in the feed liquid of step 1) gained, add the Sumizyme MP of sesame-send cake 0.04wt% to carry out enzymolysis, the pH that controls feed liquid is 9, and temperature is 50-60 ℃, and enzymolysis time is 2.9 hours, to the enzymolysis solution the obtaining mould processing of going out;
3) by step 2) obtain material and mix by 1:10 with refined sesame oil, be heated to 135 ℃ and carry out Maillard reaction 30min, reaction finishes rear cooling centrifugal, and filtration can obtain giving off a strong fragrance sesame oil, and its oil yield is 72.3%.
Claims (8)
1. a giving off a strong fragrance sesame oil preparation technology, is characterized in that: comprise the following steps:
1) first the sesame-send cake after oil expression is pulverized, crossed 40 ~ 60 mesh sieves, extracting screen underflow adds the distilled water of 5 ~ 10 times of its quality to mix;
2) in the feed liquid of step 1) gained, add Sumizyme MP to carry out enzymolysis, the pH that controls feed liquid is 8 ~ 9, temperature 50 C ~ 60 ℃, and enzymolysis time is 2.5 ~ 3 hours, to the enzymolysis solution the obtaining mould processing of going out;
3) by step 2) obtain material and refined sesame oil in mass ratio 1:10 mix, be heated to 130-150 ℃ and carry out Maillard reaction 30min, reaction finishes rear cooling centrifugal, filtration can obtain giving off a strong fragrance sesame oil.
2. giving off a strong fragrance sesame oil preparation technology according to claim 1, is characterized in that: the addition of described Sumizyme MP be sesame-send cake add quality 0.02% ~ 0.04%.
3. giving off a strong fragrance sesame oil preparation technology according to claim 1, is characterized in that: the addition of described Sumizyme MP be sesame-send cake add quality 0.04%.
4. giving off a strong fragrance sesame oil preparation technology according to claim 1, is characterized in that: in described Maillard reaction process, and homogeneous heating, and constantly stir material.
5. giving off a strong fragrance sesame oil preparation technology according to claim 1, is characterized in that: the amount of water in described step 1) is 5 times of sesame-send cake quality.
6. giving off a strong fragrance sesame oil preparation technology according to claim 1, is characterized in that: described step 2), the time of enzymolysis is 3 hours, and it is 9 that pH controls.
7. according to the described giving off a strong fragrance sesame oil of one of claim 1-5 preparation technology, it is characterized in that: described Maillard reaction carries out under vacuum condition, and relative vacuum degree is-0.1MPa.
8. according to the described giving off a strong fragrance sesame oil of one of claim 1-5 preparation technology, it is characterized in that: the temperature of described Maillard reaction is 130 ℃.
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105238553A (en) * | 2015-10-26 | 2016-01-13 | 全椒县尹氏油脂有限公司 | Squeezing method of sesame oil with concentrated fragrance |
| CN105296140A (en) * | 2015-11-25 | 2016-02-03 | 石河子大学 | Method based on Maillard reaction for preparing strong aromatic flaxseed oil |
| CN105419933A (en) * | 2015-11-18 | 2016-03-23 | 武汉轻工大学 | Preparation method of fragrant sesame oil |
| CN105494692A (en) * | 2016-01-23 | 2016-04-20 | 巢湖瑞丰油脂有限公司 | Processing technology for red date sesame oil |
| CN105779108A (en) * | 2014-12-26 | 2016-07-20 | 青岛嘉里花生油有限公司 | Sesame oil squeezing method and equipment and prepared sesame 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 |
| 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 |
| 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 |
| CN107418715A (en) * | 2017-05-03 | 2017-12-01 | 理星（天津）生物科技有限公司 | A kind of method that sesame oil with strong flavor is prepared using micro passage reaction |
| CN108611178A (en) * | 2018-05-29 | 2018-10-02 | 山东农业大学 | A kind of preparation method of Luzhou-flavor sesame oil |
| CN109953129A (en) * | 2017-12-14 | 2019-07-02 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease and preparation method thereof |
| CN111296816A (en) * | 2020-03-27 | 2020-06-19 | 石河子大学 | Method for preparing linseed oil fragrance-producing source product by combining oriented enzymolysis of flaxseed meal with Maillard reaction |
| CN112574808A (en) * | 2020-11-12 | 2021-03-30 | 山东三星玉米产业科技有限公司 | Production process for preparing sesame-flavor corn oil by enzyme method |
| CN113632962A (en) * | 2021-08-16 | 2021-11-12 | 合肥工业大学 | Preparation method and use method of Maillard flavor-enhancing peptide product |
| CN115141677A (en) * | 2022-07-28 | 2022-10-04 | 江南大学 | Preparation method of oil with lasting peanut flavor based on peanut meal |
| CN115678667A (en) * | 2022-10-24 | 2023-02-03 | 费县中粮油脂工业有限公司 | Method for preparing peanut flavor oil and application thereof |
| CN114868808B (en) * | 2022-03-14 | 2024-04-05 | 江南大学 | Preparation method of strong-flavor beef tallow and product thereof |
| CN115678667B (en) * | 2022-10-24 | 2024-06-21 | 费县中粮油脂工业有限公司 | Method for preparing peanut flavor oil and application thereof |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779108A (en) * | 2014-12-26 | 2016-07-20 | 青岛嘉里花生油有限公司 | Sesame oil squeezing method and equipment and prepared sesame oil |
| CN105238553A (en) * | 2015-10-26 | 2016-01-13 | 全椒县尹氏油脂有限公司 | Squeezing method of sesame oil with concentrated fragrance |
| CN105419933A (en) * | 2015-11-18 | 2016-03-23 | 武汉轻工大学 | Preparation method of fragrant sesame oil |
| CN105296140A (en) * | 2015-11-25 | 2016-02-03 | 石河子大学 | Method based on Maillard reaction for preparing strong aromatic flaxseed oil |
| CN105494692A (en) * | 2016-01-23 | 2016-04-20 | 巢湖瑞丰油脂有限公司 | Processing technology for red date sesame 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 |
| 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 |
| 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 |
| CN107418715A (en) * | 2017-05-03 | 2017-12-01 | 理星（天津）生物科技有限公司 | A kind of method that sesame oil with strong flavor is prepared using micro passage reaction |
| CN109953129B (en) * | 2017-12-14 | 2022-07-19 | 丰益(上海)生物技术研发中心有限公司 | Flavor oil and fat and preparation method thereof |
| CN109953129A (en) * | 2017-12-14 | 2019-07-02 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease and preparation method thereof |
| CN108611178A (en) * | 2018-05-29 | 2018-10-02 | 山东农业大学 | A kind of preparation method of Luzhou-flavor sesame oil |
| CN111296816A (en) * | 2020-03-27 | 2020-06-19 | 石河子大学 | Method for preparing linseed oil fragrance-producing source product by combining oriented enzymolysis of flaxseed meal with Maillard reaction |
| CN112574808A (en) * | 2020-11-12 | 2021-03-30 | 山东三星玉米产业科技有限公司 | Production process for preparing sesame-flavor corn oil by enzyme method |
| CN113632962A (en) * | 2021-08-16 | 2021-11-12 | 合肥工业大学 | Preparation method and use method of Maillard flavor-enhancing peptide product |
| CN113632962B (en) * | 2021-08-16 | 2023-12-15 | 合肥工业大学 | Preparation method and application method of Maillard flavor enhancement peptide product |
| CN114868808B (en) * | 2022-03-14 | 2024-04-05 | 江南大学 | Preparation method of strong-flavor beef tallow and product thereof |
| CN115141677A (en) * | 2022-07-28 | 2022-10-04 | 江南大学 | Preparation method of oil with lasting peanut flavor based on peanut meal |
| CN115678667A (en) * | 2022-10-24 | 2023-02-03 | 费县中粮油脂工业有限公司 | Method for preparing peanut flavor oil and application thereof |
| CN115678667B (en) * | 2022-10-24 | 2024-06-21 | 费县中粮油脂工业有限公司 | Method for preparing peanut flavor oil and application thereof |
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Application publication date: 20140326 |