CN103875825A - Frying oil containing capsaicin and method for reducing generation of polymer during frying process - Google Patents
Frying oil containing capsaicin and method for reducing generation of polymer during frying process Download PDFInfo
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- CN103875825A CN103875825A CN201210559666.1A CN201210559666A CN103875825A CN 103875825 A CN103875825 A CN 103875825A CN 201210559666 A CN201210559666 A CN 201210559666A CN 103875825 A CN103875825 A CN 103875825A
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Abstract
The invention provides a frying oil containing capsaicin and a method for reducing generation of polymer during the frying process. The method is characterized in that capsaicin is added into the frying oil. The invention also provides a grease composition capable of reducing the generation of polymer during the frying process and a preparation method of the grease composition. The polymer content of the grease composition containing capsaicin after the grease composition has been used to fry food is lower than that of conventional oil.
Description
Technical field
The present invention relates to grease field, be specifically related to a kind of minimizing method that polymer produces in frying process, relate more specifically to a kind of method that uses Capsaicinoids better to control the rising of oil polymers content in heating and frying process.
Background technology
Frying can be traced back to B.C. 1600 and ancient Egypt's epoch as a kind of food processing means.This ancient cooking methods is to make food from surface to the process that inner heat is dewatered and boiling combines using grease as heat transfer medium.It is widely used in fried industry and family cooking.According to statistics, U.S.'s combined turnover of commercial fried industry year is about 75,000,000,000 dollars, at least exceeds 1 times than the gross output value of the fried industry of other countries in the world.
The frying of the grease degree of depth is at high temperature carried out, fried temperature is generally between 140 ~ 200 DEG C, what have is higher, in so high temperature and use procedure repeatedly, can there is the physical and chemical reactions such as a series of thermal oxide, thermal polymerization, hydrolysis and cracking in grease, produce some aldehyde, ketone, alkene, cyclic compound and other carbonyls, polymer and lopsided compound, the generation of these materials has had a strong impact on the quality of grease and fried food.
Grease is in the time being heated in 100 DEG C, and lipid causes oxidation reaction slowly by the oxygen of molecular state, makes grease putrid and deteriorated (at room temperature also can occur).The autoxidation of grease and polymerisation are the chain development of chain type, its initiation is to generate free radical R by two keys of active oxygen attack unrighted acid RH to start, because two keys of unrighted acid directly react with oxygen the difficulty that has thermodynamics aspect, so must first generate free radical, just can make chain propagation reaction start to carry out, generate after abundant free radical in reaction, chain reaction increases along with the elimination of the hydrogen atom on two key α position.Oxygen molecule is attacked behind these positions, produce peroxy radical ROO, peroxy radical can be from the dehydrogenation of getting on of the α of other RH molecules mono-methylene, generate hydroperoxides ROOH, and produce the R that can react with oxygen, hydroperoxides can generate several free radicals when receptor 1 activity oxygen is attacked again, and reaction is constantly carried out.Chain reaction can promote by light, heat and metal ion after causing, can also in Fried Fishes, decompose or the catalytic action of fat, ash content, pigment, iron compound or the ferroheme of stripping under accelerated reaction.
After number of free radical increases to a certain degree, reaction is tending towards being combined to condensate, comprises aliphatic acid and peroxide condensate.Also can resolve into lower fatty acid or carbonyls.Follow the reaction of double bond migration can form the isomery peroxide that contains conjugated diene, as the isomery hydroperoxides of grease, linoleic acid fat and leukotrienes fat have cis and trans 8-, 9-, 10-, 11-allylic hydrogen peroxide.The further decomposition of hydroperoxides, approximately has 10% for the escaping gas containing hundreds of materials such as aldehyde, ketone, hydrocarbon, alcohol, furans, carboxylic acids, and another 90% is polymer and carbonyl, the hydroxy compounds etc. such as dimer, tripolymer and polymer.
The polymerisation of grease in culinary art both can occur between two fatty acid residues of same triglycerides (molecule inner injection closes), also can occur between the fatty acid residue of two different triglycerides (intermolecular polymerization); Grease is hydrolyzed after reaction generation diglyceride and aliphatic acid under heating in addition, and the polymerisation of also can dewatering between the hydroxyl of two molecule diglycerides, generates ether compound.
When the polymer in grease acquires a certain degree, exceed certain limit value, this oil degree of giving up of having arrived.So, if extend the service life of frying oil, should delay as much as possible the oxidation of grease, and indices is as the rising of polymer content.
US3947602 discloses a kind of using with the acid treatment of food compatible and has cooked oily method, it is said that the method can extend culinary art oily service life.But the method needs heat exchanger to prevent that food acid solution is heated to boiling point by the deep fat of circulation.The method also needs the device of bulk container and completes filtration step with filter, has so just produced higher running cost and investment.
CN101461425 discloses a kind of culinary art oil, by periodically add the carrying out that anti-oxidant compositions suppresses oxidation reaction in this culinary art oil, thereby reach the object that reduces polymer content, but it comprises water and at least one antioxidant, may change the quality of grease or food, periodically add antioxidant and take time and effort.
Analyzing above prior art, is not to be exactly the formula that will change grease by more extensive filter method, has some limitations.
Summary of the invention
Based on above-mentioned defect, related personnel of the present invention has done a large amount of further investigation work, has proposed a kind of fat or oil composition, and it can delay Oxidation of Fat and Oils, controls the rising of grease polymer in frying process.
The object of first aspect present invention is to provide a kind of minimizing method that polymer produces in frying process.
The application that provides Capsaicinoids to produce for reducing frying process polymer is provided the object of second aspect present invention.
The object of third aspect present invention is to provide a kind of fat or oil composition that can reduce the generation of polymer in frying process.
The object of fourth aspect present invention is to provide a kind of preparation method that can reduce the fat or oil composition of the generation of polymer in frying process.
First aspect present invention, provides a kind of minimizing method that polymer produces in frying process, and described method for adding Capsaicinoids in frying oil.
In a preference, the content of described Capsaicinoids in fat or oil composition is 100-1500ppm, taking the weight of frying oil as benchmark; Preferably the content of described Capsaicinoids is 100-1000ppm, and more preferably the content of described Capsaicinoids is 100-500ppm.
In another preference, described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, high Dihydrocapsaicin, nordihydrocapsaicin, high capsicim, capsicum oleoresin; Preferably, described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, capsicum oleoresin; More preferably, described Capsaicinoids is capsicim.
In another preference, before or after described Capsaicinoids is joined to frying oil, frying oil is heated to 40-80 DEG C, be preferably 50-60 DEG C.
Second aspect present invention, the application that provides Capsaicinoids to produce for reducing frying process polymer, preferred described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, high Dihydrocapsaicin, nordihydrocapsaicin, high capsicim, capsicum oleoresin; More preferably, described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, capsicum oleoresin.
In a preference, the content of described Capsaicinoids in frying oil is 100-1500ppm, taking the weight of frying oil as benchmark; Preferably the content of described Capsaicinoids is 100-500ppm.
Third aspect present invention, a kind of fat or oil composition that can reduce the generation of polymer in frying process is provided, described fat or oil composition comprises: frying oil and Capsaicinoids, in wherein said fat or oil composition, the content of Capsaicinoids is 100-1500ppm, taking the weight of frying oil as benchmark; Preferably the content of described Capsaicinoids is 100-1000ppm, and more preferably the content of described Capsaicinoids is 100-500ppm.
In another preference, described fat or oil composition also comprises selectable components, and wherein said selectable components is one or more in salt, sugar, defoamer, antioxidant.
In another preference, described defoamer is polyethers, silicon defoamer, higher alcohols defoamer, and preferably described defoamer is one or more in methyl silicone, polyorganosiloxane resin, dimethyl silicone polymer.
In another preference, described antioxidant is one or more in TBHQ (TBHQ), BHT (2,6-di-tert-butyl-4-methy phenol), BHA (butylated hydroxy anisole), vitamin C, vitamin E, carotenoid, ascorbic acid, ascorbyl palmitate, arabo-ascorbic acid, PG (n-propyl gallate), rosemary, Xue MingRosma rinus officinalis, Tea Polyphenols; Preferably described antioxidant is one or more in TBHQ, BHT, BHA, PG, rosemary, Xue MingRosma rinus officinalis, Tea Polyphenols.
A fourth aspect of the present invention, provides a kind of method of preparing described fat or oil composition, and described method comprises: the step that Capsaicinoids mixes with frying oil.
In a preference, before or after described Capsaicinoids is mixed with frying oil, heating frying oil.
In another preference, described frying oil is heated to 40-80 DEG C, be preferably and be heated to 50-60 DEG C.
Fat or oil composition provided by the present invention has the following advantages:
(1) control the rising of polymer content in grease under hot conditions;
(2) provide the grease with pungent, save the step of again adding the flavor enhancements such as capsicum;
(3) reduce blood pressure and serum cholesterol, prevention of cardiac.
Detailed description of the invention
" scope " disclosed herein is with the form of lower limit and the upper limit.Can be respectively one or more lower limits, and one or more upper limit.Given range limits by a selected lower limit and a upper limit.Selected lower limit and the upper limit define the border of special scope.All scopes that can limit by this way comprise with capable of being combined, and any lower limit can be combined to form a scope with any upper limit.For example, list the scope of 100-500 and 40-80 for special parameter, be interpreted as that the scope of 110-520 and 50-90 also expects.In addition, if the minimum zone value of listing 1 and 2, and if listed maximum magnitude value 3,4 and 5, scope below can all expect: 1-3,1-4,1-5,2-3,2-4 and 2-5.
In the present invention, unless have other explanation, the content range of each component of composition with and preferable range between can mutually be combined to form new technical scheme.
In the present invention, unless there are other explanations, " its combination " represents the multicomponent mixture of described each element, for example two kinds, three kinds, four kinds and until the multicomponent mixture of maximum possible.
In the present invention, unless there are other explanations, all " part " and percentage (%) all refer to percetage by weight.
In the present invention, unless there are other explanations, in all compositions, the percentage sum of each component is 100%.
In the present invention, unless there are other explanations, number range " a-b " represents that the breviary that a closes to the arbitrary real array between b represents, wherein a and b are real numbers.For example number range " 0-5 " represents all to have listed the whole real numbers between " 0-5 " herein, and " 0-5 " just the breviary of these combinations of values represents.
If do not particularly not pointed out, this description term " one " used refers to " at least one ".
If do not particularly not pointed out, the benchmark of percentage of the present invention (comprising percetage by weight) is all the gross weight of described composition.
In this article, except as otherwise noted, the ratio of each component or weight all refer to dry weight.
In the present invention, if not special explanation, all embodiments mentioned in this article and preferred embodiment can be combined to form new technical scheme mutually.
In the present invention, if not special explanation, all technical characterictics mentioned in this article and preferred feature can be combined to form new technical scheme mutually.
In the present invention, if not special explanation mentioned in this article can sequentially be carried out in steps, also can carry out at random, but preferably in sequence.For example, described method comprises step (a) and (b), represents that described method can comprise in sequence step (a) and (b), also can comprise in sequence step (b) and (a).For example, describedly mention described method and also can comprise step (c), represent that step (c) can random order join described method, for example, described method can comprise step (a) and (b) and (c), also step (a), (c) and (b) be can comprise, step (c), (a) and (b) etc. also can be comprised.
In the present invention, if not special explanation, " comprising " mentioned in this article represents open, can be also closed.For example, described " comprising " can represent to comprise other elements of not listing, also can only comprise the element of listing.
In the present invention, if not special explanation, the concrete numerical value in embodiment and concrete material can be combined with other features of describing part herein herein.For example, the temperature that description part is herein mentioned reaction is 40-80 DEG C, and the reaction temperature that embodiment mentions is 60 DEG C, can think so and specifically disclose the scope of 40-60 DEG C herein, or the scope of 60-80 DEG C, and this scope other features that can describe part combine and form new technical scheme.
The object of first aspect present invention is to provide a kind of minimizing method that polymer produces in frying process.
The application that provides Capsaicinoids to produce for reducing frying process polymer is provided the object of second aspect present invention.
The object of third aspect present invention is to provide a kind of fat or oil composition that can reduce the generation of polymer in frying process.
The object of fourth aspect present invention is to provide a kind of preparation method that can reduce the fat or oil composition of the generation of polymer in frying process.
First aspect present invention, provides a kind of minimizing method that polymer produces in frying process, and described method for adding Capsaicinoids in frying oil.
In a preference of the present invention, the content of described Capsaicinoids in frying oil is 100-1500ppm, taking the weight of frying oil as benchmark; Preferably the content of described Capsaicinoids is 100-1000ppm, and more preferably the content of described Capsaicinoids is 100-500ppm.
In another preference of the present invention, described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, high Dihydrocapsaicin, nordihydrocapsaicin, high capsicim, capsicum oleoresin; Preferably, described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, capsicum oleoresin; More preferably, described Capsaicinoids is capsicim.
In another preference of the present invention, described Capsaicinoids is derived from the separating extractive of capsicum or is synthesized into or is synthesized into by biological method by chemical method.
In the present invention, described " capsicim " is including, but not limited to analyzing pure capsicim, chemical pure capsicim.
In the present invention, described " capsicum oleoresin " claims again pepper extract, chilli oil, capsicum oil.Be to contain the mixture of many kinds of substance perhaps, mainly formed by capsochrome class material and pungent class material.Its representative is capsorubin, capsorubin, capsanthin, zeaxanthin, violaxanthin, capsorubin diacetate esters, capsorubin palmitate etc.; Spicy substance comprises capsicim, capsanthol, dihydro Capsaicin, falls dihydro Capsaicin etc.
In the present invention, if there is no special explanation, " Capsaicinoids " as herein described is the main active that capsicum produces pungent.Capsaicinoids is capsicim, Dihydrocapsaicin, high capsicim, high Dihydrocapsaicin, fall the general designation of capsicim, nordihydrocapsaicin, decoyl vanillylamide, nonoyl vanillylamide, certain herbaceous plants with big flowers acyl vanilla amine.Structure and the capsicim closely similar (structure of each component and content are in table 1) of each component, chemical structure of general formula is:
The title of table 1 Capsaicinoids and-structure of R base
Capsicim (Capsaicin, C), another name capsaicine, capsaicin, Styptysat, molecular formula C
18h
27nO
3, molecular weight is 305.40.Monocline rectangle sheet crystallization (benzinum), 65 DEG C of fusing points, 210 ~ 220 DEG C/0.01mm of boiling point (air bath temperature).Be dissolved in hardly cold water, be soluble in ethanol, ether, benzene and chloroform, be slightly soluble in carbon disulfide.
Capsicim is the main capsicum unit in capsicum, and Dihydrocapsaicin class material occupies second.The peppery degree of these two kinds of compounds accounts for the peppery degree approximately 90% of whole Capsaicinoids.The weak solution of different pure Capsaicinoids can be brought different pungent senses to people, but its concentrated solution is felt without this.
In the present invention, the extracting method of described Capsaicinoids is including, but not limited to solvent extraction method, supercritical fluid extraction method.
The extracting method of Capsaicinoids has:
(1) extraction of Capsaicinoids often adopts the method for organic solvent extracting, and conventional organic solvent has lower alcohols, acetone, oxolane, benzinum etc.After extract is concentrated, obtain the medicinal extract containing Capsaicinoids, adopt column chromatography separation method or recrystallization can obtain the Capsaicinoids that purity is higher.
(2) supercritical fluid extraction (supercritical fluid extraction, SFE): adopt supercritical fluid CO
2the research of extracting capsicum composition, and prepared highly purified capsaicine in conjunction with organic solvent and acid, alkali treatment.
Traditional extraction and purification method of Capsaicinoids, often because of the place of production of capsicum, the height difference difference of Capsaicinoids content.
Capsaicinoids can also obtain by chemical synthesis.If the people such as nineteen thirty Ernst Spth are with isobutyl group zinc and 1,6-adipic acid single acetyl list phthalein chlorine is raw material, and through multistep, chemical synthesis has obtained 8-methyl-6-nonenoic acid, reacts again and obtains Capsaicinoids, 64 ~ 65 DEG C of fusing points after phthalein chlorination with vanillyl amine.This method also becomes the synthetic classical way of Capsaicinoids, is only the difference in the synthetic or source of raw materials aliphatic acid and vanillyl amine in later synthetic method.
Capsaicinoids can also be synthesized into by bioanalysis.The biosynthesis of Capsaicinoids includes but not limited in pepper fruit placenta tissue by vanilla amine and aliphatic acid synthetic under the effect of Capsaicinoids synzyme (Cap saicinoid-synthesizing Enzyme).
In another preference of the present invention, before or after described Capsaicinoids is joined to frying oil, frying oil is heated to 40-80 DEG C, be preferably 50-60 DEG C.
In another preference of the present invention, described frying oil is edible oil; Preferably, described frying oil is vegetable oil, hydrogenated vegetable oil, animal oil, vegetable and animals oils miscella.
Edible oil preferably can be planted single oil or two kinds and two or more oil kinds are carried out combination matching and formed balanced fatty acid oil, and the object lesson that oil is planted comprises and is not limited to: one or more in soybean oil, corn oil, sunflower oil, palm oil, palm-kernel oil, coconut oil, rice oil, peanut oil, sesame oil, cottonseed oil, tea-seed oil, castor oil, rapeseed oil, apricot kernel oil.
In the present invention, described animal oil is including, but not limited to one or more in lard, butter, chicken and duck fat, fish oil.
In the present invention, described frying oil is including, but not limited to hydrogenated oil and fat, non-hydrogenated oil and fat.
In the present invention, described hydrogenated oil and fat is including, but not limited to whole hydrogenated oil and fats, partial hydrogenation oil.
In the present invention, described " hydrogenated oil and fat " refers to the unrighted acid in grease become to saturated fatty acid by hydrogenation reaction.
In the present invention, described hydrogenated oil and fat includes but not limited to oil with hydrogenated soybean, hydrogenated rapeseed oil, HPO, hydrogenation high erucic acid oil, hydrogenated lard, h-tallow.
Second aspect present invention, the application that provides Capsaicinoids to produce for reducing frying process polymer, preferred described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, high Dihydrocapsaicin, nordihydrocapsaicin, high capsicim, capsicum oleoresin; More preferably, described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, capsicum oleoresin.
In a preference of the present invention, the content of described Capsaicinoids in frying oil is 100-1500ppm, taking the weight of frying oil as benchmark; Preferably the content of described Capsaicinoids is 100-1000ppm; More preferably, the content of described Capsaicinoids is 100-500ppm.
In another preference of the present invention, described frying oil is edible oil; Preferably, described frying oil is vegetable oil, hydrogenated vegetable oil, animal oil, vegetable and animals oils miscella.
Edible oil preferably can be planted single oil or two kinds and two or more oil kinds are carried out combination matching and formed balanced fatty acid oil, and the object lesson that oil is planted comprises and is not limited to: one or more in soybean oil, corn oil, sunflower oil, palm oil, palm-kernel oil, coconut oil, rice oil, peanut oil, sesame oil, cottonseed oil, tea-seed oil, castor oil, rapeseed oil, apricot kernel oil.
In the present invention, described animal oil is including, but not limited to one or more in lard, butter, chicken and duck fat, fish oil.
In the present invention, described frying oil is including, but not limited to hydrogenated oil and fat, non-hydrogenated oil and fat.
In the present invention, described hydrogenated oil and fat is including, but not limited to whole hydrogenated oil and fats, partial hydrogenation oil.
In the present invention, described " hydrogenated oil and fat " refers to the unrighted acid in grease become to saturated fatty acid by hydrogenation reaction.
In the present invention, described hydrogenated oil and fat includes but not limited to oil with hydrogenated soybean, hydrogenated rapeseed oil, HPO, hydrogenation high erucic acid oil, hydrogenated lard, h-tallow.
Third aspect present invention, a kind of fat or oil composition that can reduce the generation of polymer in frying process is provided, described fat or oil composition comprises: frying oil and Capsaicinoids, in wherein said fat or oil composition, the content of Capsaicinoids is 100-1500ppm, taking the weight of frying oil as benchmark; Preferably the content of described Capsaicinoids is 100-1000ppm, and more preferably the content of described Capsaicinoids is 100-500ppm.
In another preference of the present invention, described fat or oil composition also comprises selectable components, and wherein said selectable components is one or more in salt, sugar, defoamer, antioxidant.
In another preference of the present invention, described defoamer is polyethers, silicon defoamer, higher alcohols defoamer, and preferably described defoamer is one or more in methyl silicone, polyorganosiloxane resin, dimethyl silicone polymer.
In another preference of the present invention, described antioxidant is one or more in TBHQ (TBHQ), BHT (2,6-di-tert-butyl-4-methy phenol), BHA (butylated hydroxy anisole), vitamin C, vitamin E, carotenoid, ascorbic acid, ascorbyl palmitate, arabo-ascorbic acid, PG (n-propyl gallate), rosemary, Xue MingRosma rinus officinalis, Tea Polyphenols; Preferably described antioxidant is one or more in TBHQ, BHT, BHA, PG, rosemary, Xue MingRosma rinus officinalis, Tea Polyphenols.
In another preference of the present invention, described frying oil is edible oil; Preferably, described frying oil is vegetable oil, hydrogenated vegetable oil, animal oil, vegetable and animals oils miscella.
Edible oil preferably can be planted single oil or two kinds and two or more oil kinds are carried out combination matching and formed balanced fatty acid oil, and the object lesson that oil is planted comprises and is not limited to: one or more in soybean oil, corn oil, sunflower oil, palm oil, palm-kernel oil, coconut oil, rice oil, peanut oil, sesame oil, cottonseed oil, tea-seed oil, castor oil, rapeseed oil, apricot kernel oil.
In the present invention, described animal oil is including, but not limited to one or more in lard, butter, chicken and duck fat, fish oil.
In the present invention, described frying oil is including, but not limited to hydrogenated oil and fat, non-hydrogenated oil and fat.
In the present invention, described hydrogenated oil and fat is including, but not limited to whole hydrogenated oil and fats, partial hydrogenation oil.
In the present invention, described " hydrogenated oil and fat " refers to the unrighted acid in grease become to saturated fatty acid by hydrogenation reaction.
In the present invention, described hydrogenated oil and fat includes but not limited to oil with hydrogenated soybean, hydrogenated rapeseed oil, HPO, hydrogenation high erucic acid oil, hydrogenated lard, h-tallow.
A fourth aspect of the present invention, provides a kind of method of preparing described fat or oil composition, and described method comprises: the step that Capsaicinoids mixes with frying oil.
In the present invention, can first Capsaicinoids be mixed to then heating with grease matrix it is dissolved completely, also can first frying oil be heated to uniform temperature and then add Capsaicinoids in grease; Can also in the process of frying oil fried food, add Capsaicinoids.
In the present invention, described Capsaicinoids can disposablely be added in frying oil, also can add in batches, can also be added to continuously in frying oil.
In a preference of the present invention, before or after described Capsaicinoids is mixed with frying oil, heating frying oil.
In another preference of the present invention, described frying oil is heated to 40-80 DEG C, be preferably and be heated to 50-60 DEG C.
Fat or oil composition of the present invention is for fried food.
In a preference of the present invention, described fat or oil composition is used for frying chicken wings, shank, potato chips, French fries, green soya bean, lima bean, potato slices, instant noodles, chicken nugget, beefsteak, corn-dodger, pumpkin pie, baked donut, deep-fried twisted dough sticks, fried dough twist; Preferably, for frying chicken wings, French fries, instant noodles.
As no specific instructions, various raw material of the present invention all can obtain by commercially available; Or prepare according to the conventional method of this area.Unless otherwise defined or described herein, the familiar meaning of all specialties used herein and scientific words and those skilled in the art is identical.In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Describe the present invention in detail below in conjunction with embodiment, but scope of the present invention is not limited to this.
Raw material
Refining one-level rapeseed oil: purchased from Shanghai Jiali Food Industry Co., Ltd.;
Refining one-level soybean oil: purchased from Shanghai Jiali Food Industry Co., Ltd.;
Refining one-level corn oil: purchased from Shanghai Jiali Food Industry Co., Ltd.;
Palm oil (commodity are called 24 DEG C of refining palm oils): purchased from Shanghai Jiali Food Industry Co., Ltd.;
Capsicim (commodity are called Cas 2444-46-4): purchased from Shanghai Ku Ling Fine Chemical Co., Ltd;
Dihydrocapsaicin: purchased from Shanghai Ku Ling Fine Chemical Co., Ltd;
Nordihydrocapsaicin: purchased from Shanghai Ku Ling Fine Chemical Co., Ltd;
Capsicum oleoresin (peppery degree 10%): purchased from Nanyang Zhangzhongjing Super Kitchen Co., Ltd.
Chicken wings: purchased from Dalian Zhong Jia Food Co., Ltd
Detection method:
Polymer determination: with reference to AOCS Official Method Cd22-91
Instrument and equipment:
Chromatograph: Anjelen Sci. & Tech. Inc, model: Agilent1200 is equipped with RID detector
Comparative example 1: rapeseed oil blank assay
Take 1500g rapeseed oil and add in pot and be heated to 60 DEG C, the chicken wings of pickling is wrapped to the powder of wrapping up in modulating, 8 chicken wings of single step of releasing are fried, and fried 6 minutes finish off the pot.Repeat aforesaid operations, fried 15 times.In frying process every 5 pots of 200g that keep sample respectively.Sample thief detects polymer content in oil.
Embodiment 1: to the examination of capsicim addition
Grease processing: take 1500g rapeseed oil, be heated to 40 ~ 80 DEG C, add a certain amount of capsicim (CAP) to be uniformly dissolved to oil sample.
Frying chicken wings: deployed oil sample is added in pot and is heated to 160 ~ 220 DEG C.
The chicken wings of pickling is wrapped to the powder of wrapping up in modulating, 8 chicken wings of single step of releasing are fried, and fried 6 minutes finish off the pot.Repeat aforesaid operations, fried 15 times.In frying process every 5 pots of 200g that keep sample respectively.Sample thief detects polymer content in oil.
In comparative example 1 and embodiment 1, each experimental raw is in table 2.
The raw material of table 2 comparative example 1 and embodiment 1
Oil sample after frying in comparative example 1 and embodiment 1 is carried out to the detection of polymer content, and testing result is as shown in table 3.
The oil sample testing result of table 3 comparative example 1 and embodiment 1
Data analysis:
Known according to the mensuration of polymer content in the oil sample after frying in table 3, after being added with rapeseed oil (embodiment a1-e1) the oil sample fried food of capsicim, the rapeseed oil (comparative example 1) that the content of polymer is not added with capsicim decreases, and the highlyest can reduce by 29.8%.
Comparative example 2: the blank assay that different oil is planted
Soya-bean oil, corn oil, palm oil, according to the method frying chicken wings described in comparative example 1, are detected to the content of the polymer in the oil sample after frying.
Embodiment 2: to the examination of oil kind
According to the method for embodiment 1, according to the raw material frying chicken wings shown in table 4, the different oil of examination is planted the impact on polymer content.In comparative example 2 embodiment 2, the raw material of each experiment is as shown in table 4.
The raw material of table 4 comparative example 2 and embodiment 2
In comparative example 2 and embodiment 2, oil sample is through after fried food, and in oil sample, the testing result of polymer content is shown in Table 5.
The oil sample testing result of table 5 comparative example 2 and embodiment 2
Data analysis:
Known according to the mensuration of polymer content in the oil sample after frying in table 5, in soya-bean oil, corn oil, palm oil, add after capsicim, the content that the content of polymer does not all add polymer in the grease of capsicim decreases, and it is 7.9-10.1% that polymer content reduces percentage.
Comparative example 3: antioxidant experiment
Take 1500g soya-bean oil and add in pot and be heated to 50-60 DEG C, add vitamin E (VE) to be uniformly dissolved to oil sample.Deployed oil sample is added in pot and is heated to 180 DEG C, then according to the method fried chicken wing described in comparative example 1, and detect the content of polymer in oil sample.
Embodiment 3
Take 1500g soya-bean oil and add in pot and be heated to 60 DEG C, add the capsicim of 300ppm to be uniformly dissolved to oil sample.Deployed oil sample is added in pot and is heated to 180 DEG C, then according to the method fried chicken wing described in embodiment 1, and detect the content of polymer in oil sample.
The raw material of table 6 comparative example 3 and embodiment 3
In comparative example 3 and embodiment 3, oil sample is through after fried food, and in oil sample, the testing result of polymer content is shown in Table 7.
The oil sample testing result of table 7 comparative example 1 and embodiment 1
*: the content on the occasion of representation polymer raises, and the content of negative value representation polymer reduces
Data analysis:
Known according to the mensuration of polymer content in the oil sample after frying in table 7, in soya-bean oil, add after vitamin E in grease the content of polymer and do not reduce on the contrary and raise, and the content that is added with polymer in the grease of capsicim reduces.Inventor also detects adding repeatedly grease polymer content in grease after fried food fragrant, Tea Polyphenols, found that the content of polymer in the grease that adds these two kinds of additives can raise equally.Hence one can see that, and being added with the reason that in the grease of capsicim, polymer content reduces is not that it is being had an effect as antioxidant.
Embodiment 4: other Capsaicinoids
According to the method for embodiment 1, capsicim is replaced with to capsicum oleoresin, Dihydrocapsaicin, nordihydrocapsaicin, be added with the grease fried food of this three classes material, detect the content of the polymer in the grease after fried food.The content that experimental result shows to be added with polymer in the grease of this three classes material decreases too with respect to not adding polymer content in the grease of Capsaicinoids.
Embodiment 5: the temperature of grease when allotment oil sample
Grease processing: take 1500g rapeseed oil, be heated to 180 DEG C, add the capsicim (CAP) of 500ppm to be uniformly dissolved to oil sample.
Frying chicken wings: the chicken wings of pickling is wrapped to the powder of wrapping up in modulating, 8 chicken wings of single step of releasing are fried, fried 6 minutes finish off the pot.Repeat aforesaid operations, fried 15 times.In frying process every 5 pots of 200g that keep sample respectively.Sample thief detects polymer content in oil.
Detect the content of polymer in the oil sample after the fried food that obtains of embodiment 5, found that the content of polymer in the oil sample that embodiment 5 obtains also reduces.
The foregoing is only preferred embodiment of the present invention, not in order to limit essence technology contents scope of the present invention, essence technology contents of the present invention is to be broadly defined in the claim scope of application, any technology entity or method that other people complete, if defined identical with the claim scope of application, also or a kind of change of equivalence, be all covered by among this claim scope being regarded as.
All documents of mentioning in the present invention are all quoted as a reference in this application, are just quoted separately as a reference as each section of document.In addition should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. the minimizing method that polymer produces in frying process, is characterized in that, adds Capsaicinoids in frying oil.
2. the method for claim 1, is characterized in that, the content of described Capsaicinoids in frying oil is 100-1500ppm, taking the weight of frying oil as benchmark; Preferably the content of described Capsaicinoids is 100-500ppm.
3. method as claimed in claim 1 or 2, is characterized in that, described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, high Dihydrocapsaicin, nordihydrocapsaicin, high capsicim, capsicum oleoresin; Preferably, described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, capsicum oleoresin.
4. method as claimed in claim 1 or 2, is characterized in that, before or after Capsaicinoids is joined to frying oil, frying oil is heated to 40-80 DEG C, is preferably 50-60 DEG C.
5. the application that Capsaicinoids produces for reducing frying process polymer, preferred described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, high Dihydrocapsaicin, nordihydrocapsaicin, high capsicim, capsicum oleoresin; More preferably, described Capsaicinoids is one or more in capsicim, Dihydrocapsaicin, capsicum oleoresin.
6. application according to claim 5, is characterized in that, the content of described Capsaicinoids in frying oil is 100-1500ppm, taking the weight of frying oil as benchmark; Preferably the content of described Capsaicinoids is 100-500ppm.
7. one kind can be reduced the fat or oil composition of the generation of polymer in frying process, it is characterized in that, described fat or oil composition comprises: frying oil and Capsaicinoids, and in wherein said fat or oil composition, the content of Capsaicinoids is 100-1500ppm, taking the weight of frying oil as benchmark; Preferably the content of described Capsaicinoids is 100-500ppm.
8. the preparation method of fat or oil composition claimed in claim 7, is characterized in that, described method comprises: the step that Capsaicinoids mixes with frying oil.
9. method according to claim 8, is characterized in that, before or after described Capsaicinoids is mixed with frying oil, and heating frying oil.
10. method according to claim 9, is characterized in that, frying oil heat, to 40-80 DEG C, is preferably grease matrix is heated to 50-60 DEG C.
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| CN106417671A (en) * | 2015-08-13 | 2017-02-22 | 嘉里特种油脂（上海）有限公司 | Grease composition for frying |
| CN106889206A (en) * | 2015-12-18 | 2017-06-27 | 丰益(上海)生物技术研发中心有限公司 | One kind frying special oil |
| CN107873864A (en) * | 2017-09-28 | 2018-04-06 | 山东巧妻食品科技有限公司 | A kind of frying oil and preparation method thereof |
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| CN106417671A (en) * | 2015-08-13 | 2017-02-22 | 嘉里特种油脂（上海）有限公司 | Grease composition for frying |
| CN106889206A (en) * | 2015-12-18 | 2017-06-27 | 丰益(上海)生物技术研发中心有限公司 | One kind frying special oil |
| CN106889206B (en) * | 2015-12-18 | 2021-05-04 | 丰益(上海)生物技术研发中心有限公司 | Special oil for frying |
| CN107873864A (en) * | 2017-09-28 | 2018-04-06 | 山东巧妻食品科技有限公司 | A kind of frying oil and preparation method thereof |
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