CN107955703A - A kind of peanut oil and preparation method thereof - Google Patents
A kind of peanut oil and preparation method thereof Download PDFInfo
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- CN107955703A CN107955703A CN201610899491.7A CN201610899491A CN107955703A CN 107955703 A CN107955703 A CN 107955703A CN 201610899491 A CN201610899491 A CN 201610899491A CN 107955703 A CN107955703 A CN 107955703A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The present invention relates to the peanut oil that a kind of flavor is excellent, and with the peanut oil gross weight meter, the content of styrene is 15 30ppm in peanut oil, and the content of 3 aminopyridine of N, N dimethyl is 40 70ppm.The invention further relates to a kind of preparation method of peanut oil, the preparation method, which is included in, to be carried out peanut before squeezing takes oil, the step of adsorbent is added in peanut, the peanut oil prepared by this method, the ratio of Pyrazine flavor substance in grease can be lifted while bad flavor is reduced, makes the flavor of peanut oil purer.
Description
Technical field
This application involves fats and oils processing field, it is specially a kind of excellent peanut oil of flavor and produces the peanut oil and used
Method.
Background technology
Peanut oil meets the eating habit of Asians as a kind of wind oil taste fat, its strong flavor.As people live
Horizontal continuous improvement, people require peanut oil flavor stringent all the more.Strong, pleasant, healthy flavor grease enjoys consumption
Person favors, and flavor has the flavor quality for lifting peanut oil flavor critically important as the important indicator for weighing flavor grease quality
Meaning.
In the manufacture craft of peanut oil, the generation of flavor substance is mainly by reduced sugar in peanut and amino acid in parch mistake
The Maillard reaction of Cheng Fasheng a series of complex and produce；Some is produced by the oxidation reaction of grease and oneself protein
Heating produces.(Maillard reaction generation heavy fragrant peanut oil flavor occurs peanut meal protein enzymatic hydrolyzate Zou Feng etc. for heat altogether with reduced sugar
The technical study of thing) different reduced sugars and amino acid are have studied under different temperature, pH value, moisture condition, generated
Flavor substance is different, and the Objective flavor substance produced during the reaction while also produces the wind of non-purpose product
Taste material, and secondary Maillard reaction can occur for present peanut oil production technology, while can also produce bad flavor.It is different
Reaction condition under, oxidation reactant also differs.Ji Youhua (influence of the Maillard reaction to dish in cooking process) is studied
If showing, Maillard reaction reaction is improper, or even can produce noxious material.
(the Protein Fraction Producing Off-Flavor Headspace such as Sheikh M.Basha
Volatiles in Peanut Seed) research show during toast earthnut, the lipoprotein of peanut in itself can produce
Such as the peculiar smell of N- methylpyrroles, the appearance of these peculiar smell, can cause the slightly miscellaneous taste of product oil produced, though do not influence grease its
His physical and chemical index, but peanut oil flavor is not pure, and people decline the pleasant degree of flavor in product, the Analyses Methods for Sensory Evaluation Results of flavor
It is poor.Peanut oil processing enterprise use control more at present cooks, the temperature of steaming, steams the control of multiple conditions such as the ratio cooked
System, to reduce the generation of unfavorable flavor, this in processing and production process is a kind of complicated processing method, it steams stir-fry process
In control to moisture and temperature it is most important, this results in the control that the fragrant process of production cannot often be stablized, and has different batches
The change of secondary product special flavour greatly, Technique Popularizing difficulty greatly the shortcomings of.Therefore, the shortcomings that overcoming tradition production perfume technique could preferably expire
The needs of sufficient consumers in general.The peanut enzymolysis protein used at this stage carries out Maillard reaction with reduced sugar, though it can so make
Peanut oil flavor maximizes, but is also difficult to control the generation of bad flavor.At present adsorbent application primary limitation in the oil,
In Chinese patent application CN104605034A, bentonite and activated carbon 1 are utilized：Color in 2~4 absorption ready-mixed oils.In China
In patent application CN104689793A, low temperature adds bentonite and carries out adsorption treatment in edible oil, using montmorillonite to be main former
Material, by it is inorganic and it is organic it is mixed and modified after, absorption property of the montmorillonite to aflatoxin can be significantly improved, reduction peanut
The loss of trace element and vitamin in oil, reduces the loss of oil.Above method is to add adsorbent in oil, to adsorb poison
The effect of element and color, but this method is applied in flavor oil, flavor and color to flavor grease have larger shadow
It is loud, so that make a big impact to the quality of flavor grease, and bentonite is understood to mistake as a kind of clay pit applied in oil
Filter causes large effect, is unfavorable for producing.
The prior art just for flavor peanut oil preparation, by temperature and fry seed, indices cooperation, with up to
To flavor preferably purpose.This method cannot effectively control the generation of peculiar smell and impure positive flavor, objective condition account for it is main because
Element, is limited larger by artificial and equipment.It is fragrant using enzyme process production at present, mainly utilize complex enzyme for hydrolyzing peanut protein and addition
Amino acid Maillard reaction occur produce perfume (or spice), peanut oil flavor can so maximized, but be also difficult to control bad flavor
Produce, and the fragrant cost of enzymolysis production is also higher, and equipment expensive treatment amount is smaller, influences to produce.
There is an urgent need in the art to provide it is a kind of can be prepared with remove peanut oil peculiar smell, do not reduce color with oil color,
Smell, makes grease taste is better pure method.This patent mainly adds appropriate adsorbent before peanut squeezes, and takes physics
The mode of absorption will steam the bad flavor removal produced during stir-fry.
The content of the invention
One aspect of the present invention, which provides one kind, makes sapid peanut oil.With the gross weight meter of peanut oil, in the peanut oil
The content of styrene is 15-30ppm, and the content of N, N- dimethyl -3- aminopyridines is 40-70ppm.
In a specific embodiment, the content of styrene is 16-21ppm in peanut oil, N, N- dimethyl -3- amino
The content of pyridine is 55-60ppm.
In a specific embodiment, the peanut oil further includes the flavor substance with pyrazine structure, wherein having
The flavor substance content ＞ 200ppm of pyrazine structure, and the flavor substance with pyrazine structure accounts for whole flavor substances in peanut oil
Ratio ＞ 30%.
Another aspect of the present invention provides while one kind can remove peanut oil peculiar smell and retains peanut oil giving off a strong fragrance as far as possible
The fat processing method of flavor.The process that this method is included in increase addition adsorbent in peanut before squeezing grease.
In the present invention in signified peanut oil whole flavor substances be specially Pyrazine, pyroles, pyridines, aldoketones,
Olefines, alcohols, phenols, aromatic hydrocarbons and other nitrogen heterocyclic ring classes.
In the present invention signified bad flavor material be specially styrene, 1,2- dimethylaziridines, 1-OCOL,
Methyln-hexyl ketone, N, N- dimethyl -3- aminopyridines, 2- heptenals, 1- methylpyrrole -2- formaldehyde, 4-Vinyl phenol, 2- propyl group pyrroles
One or more in pyridine, 4- methyl-5-thiazoles ethanol, decadienal, tetrahydrofurfuryl amine.
In a specific embodiment, the adsorbent can be one kind in natural adsorbent or synthetic adsorbent
Or it is a variety of, it is preferably the one or more in silica gel, bentonite, resin, is more preferably bentonite.
In a specific embodiment, the addition of the adsorbent is to treat the 0.1-0.5 weight % of peanut gross mass,
Preferably 0.2-0.4 weight %；The time of contact of the adsorbent and peanut to be squeezed is no less than 20min, preferably 30-60min,
It is further preferred that 40-50min.
In a specific embodiment, before adsorbent is added, following one or more steps is further included：
(1) peanut is cooked at 150-160 DEG C and carries out broken process A again；
(2) process B crushed peanut, roll embryo, steamed embryo；
(3) peanut for handling the peanut and process B that are obtained by process A processing is according to 1:1-1:4 ratio into
The step of row mixing, mixed proportion is preferably 1:4；
In a specific embodiment, the moisture of embryo material is less than 8% after the steaming embryo of the process B, preferably
1-6%.
In a specific embodiment, cook technique and refer to peanut being put in and cook in device, control temperature is in 150-160
DEG C, cook 15-20min.
In a specific embodiment, squeezing grease can be screw oil-extracting, Hydraulic oil press, be preferably screw oil-extracting.
In a specific embodiment, the step that aquation degumming, growing the grain, filtering are carried out to grease is further included after squeezing grease
Suddenly.
The effect of the present invention：The present invention in peanut by before squeezing grease, adding adsorbent, and the grease produced is not
Good flavor substance content reduces, the ratio increase of pyrazine compounds, and flavor is purer.
Embodiment
It is an object of the invention to provide a kind of excellent peanut oil of flavor and its processing method.
The present invention provides a kind of processing method of flavor peanut oil, increase is in peanut before this method is included in squeezing grease
The process of middle addition adsorbent.
In the present invention in signified peanut oil whole flavor substances be specially Pyrazine, pyroles, pyridines, aldoketones,
Olefines, alcohols, phenols, aromatic hydrocarbons and other nitrogen heterocyclic ring classes.
In the present invention signified bad flavor material be specially styrene, 1,2- dimethylaziridines, 1-OCOL,
Methyln-hexyl ketone, N, N- dimethyl -3- aminopyridines, 2- heptenals, 1- methylpyrrole -2- formaldehyde, 4-Vinyl phenol, 2- propyl group pyrroles
One or more in pyridine, 4- methyl-5-thiazoles ethanol, decadienal, tetrahydrofurfuryl amine.
It can be various adsorbents well known in the art to be suitable for the invention adsorbent, including natural adsorbent or conjunction
Into the one or more in adsorbent.
Natural adsorbent includes carclazyte, perlite, zeolite, diatomite, activated carbon, silica gel, bentonite, plant based fiber
Element.
Synthetic adsorbent includes polyurethane, polypropylene, polyamide, resin.
The addition of adsorbent is the 0.1-0.5 weight % of peanut gross mass to be squeezed in the present invention, is preferably 0.2-0.4
Weight %；The time of contact of adsorbent and peanut to be squeezed is no less than 20min, preferably 30-60min, it is further preferred that 40-50min.
The adsorbent coal addition position of the present invention can select to add after cooking；Can also select roll embryo, steam embryo it
After add；It is also an option that cook and added after steaming embryo material mixing, wherein cooking and steaming embryo material to mix in any proportion, such as
1:1-1:4
The technique that cooks in the present invention refers to peanut being put in and cooks in device, and control temperature is cooked at 150-160 DEG C
15-20min, cook device can be it is any it is well known in the art cook device, such as fry stove, frying pan.The present invention is preferably cooking
After increase broken process is carried out to peanut, which carries out at normal temperatures, and breaker can be any ability
The known breaker in domain；
The embryo technique of rolling of the present invention refers to crush rear peanut and be placed in roll in embryo equipment.
The steaming embryo technique of the present invention refers to roll the peanut embryo material after embryo is handled and be put in steam in fetus device, and control temperature exists
110-125 DEG C, embryo 30-40min is steamed, it can be any steaming fetus device well known in the art to steam fetus device, such as 6-8 layers of steamer,
The water content of embryo material is less than 8% after control steaming embryo；
The squeezing grease of the present invention can be that squeezing grease equipment, the wherein pressing temperatures such as pressafiner, hydraulic press are
120-135℃。
The step of aquation degumming, growing the grain dewaxing are carried out to grease is further included after the squeezing grease technique of the present invention.
Aquation degumming in the present invention refers to 90~100 DEG C of the crude oil oil temperature that squeezing obtains, and into glue kettle, adds in tank
Water 1%-2%, the degumming 20min under conditions of 80-90 DEG C, the crude oil after aquation degumming is through 2500rad/min decanter centrifuges
After centrifugation, 70~80 DEG C of oil temperature at this time.
Growing the grain dewaxes：Crude oil after centrifugation is cooled down using recirculated cooling water, is cooled to 30~40 DEG C, into maturator
In, maturator is added carries out growing the grain, growing the grain oil temperature to 18 DEG C, about 6-8h relative to the filter aid of crude oil weight 0.15-0.3%.
After treating growing the grain, crude oil obtains semi-finished product oil after leaf-type filter and flame filter press filtering, then is filtered through flame filter press
Obtain product oil.The purpose of growing the grain mainly removes some cerides or non-hydratable phospholipid, to prevent grease from having precipitation in the later stage.Aquation
Crude oil after degumming enters in maturator, it is desirable to which product oil clear, gained oil product is not sent out dim.
Peanut oil in the present invention is by being squeezed, being had again after adding adsorbent in the peanut after seed is fried
The step of body can be exemplary be enumerated as：
(1) peanut raw material removes impurity by magnetic separation de-iron, vibrating screen, specific-gravity stoner goes stone etc. to pre-process, after removal of impurities
Peanut raw material gross weight, be divided into the path peanut oil of 20-50% and the main road peanut of 50-80%.Path peanut is through frying stove
Parch is crushed to 6-8 valves, and main road peanut is crushed to after 6-8 valves through rolling embryo, and embryo piece thickness is 3-5mm, and into cooking pot, control is steamed
The moisture of the steaming embryo embryo piece of the lower mouth of pot is less than 8%；
(2) it will cook to enter in homogeneous pot with steaming and mix, while add the suction relative to total material embryo weight 0.1-0.5%
Attached dose, control adsorption time is no less than 20min, and it is 120-135 DEG C to keep into squeezing temperature, and mixture is sent into the spiral pressure of Y-280 types
Squeeze device；
(3) addition is relative to the water of crude oil weight 1-2% in crude oil, and 80-100 DEG C is reacted 20min, after aquation degumming
Crude oil is centrifuged through 2500rad/min decanter centrifuges, obtains the crude oil after aquation degumming；
(4) crude oil after aquation degumming is passed through in maturator, adds the drainage relative to crude oil weight 0.15-0.3%
Agent carries out growing the grain, and growing the grain oil temperature to 18 DEG C, about 6-8h, obtains peanut oil after filtering.
Embodiment
Grease flavor substance measure passes through Gas chromatographyMass spectrometry and gas-chromatography smelling skill in following embodiments
The front and rear grease flavor variations of art (GC-MS, GC-O) evaluation adsorbent absorption, identifying causes to adsorb front and rear grease flavor difference
Several key substances.
GC-MS/O analysis conditions：GC-MS is Agilent 7890A-5975C, pillar：DB-1MS, 30m × 0.25mm ×
0.25 μm, sample size：5 μ L, do not shunt, flow rate of carrier gas：He, 1mL/ minutes, injector temperature：200℃.Heating：50 DEG C keep 5
Minute, 120 DEG C are risen to from 50 DEG C with 3 DEG C/min of speed, 250 DEG C are risen to from 120 DEG C with 5 DEG C/min of speed, 250
DEG C keep 5 minutes.
Embodiment apoplexy taste sensory evaluation is examined by Friedman and carries out flavor sensory test.
Sample is respectively placed under room temperature environment, and the flavor by 20 valuation officers for being familiar with peanut oil flavor to peanut oil
Preference degree sequence is carried out, more likes marking higher, such as during four sample sequences, most likes, for n points, to prefer n-1 points, happiness
Joyous n-2 points, generally like n-3 points ... and so on.
J=evaluation personnels, P=sample numbers.Sum of ranks difference between two samples illustrate if it is larger than or equal to LSD it is variant,
If less than LSD values, illustrate no difference.
Influence of the 1 bentonitic point of addition of embodiment to peanut oil flavor
Peanut raw material removes impurity by magnetic separation de-iron, vibrating screen, specific-gravity stoner goes stone etc. to pre-process, by the flower after removal of impurities
The gross weight of raw feedstock, is divided into 20% path peanut oil and 80% main road peanut.Path peanut is crushed to through frying baking oven stir-fry
6-8 valves, main road peanut are crushed to after 6-8 valves through rolling embryo, and embryo piece thickness is 3-5mm, into YZC-L- type cooking pots, control steamer
The moisture of the steaming embryo embryo piece of lower mouth is less than 6%.To cook with steaming enter homogeneous pot in mix 10min after, keep into squeezing temperature
For 135 DEG C, mixture is sent into Y-280 type screw press devices, in crude oil addition relative to crude oil weight 1% water, 80 DEG C
20min is reacted, the crude oil after aquation degumming is centrifuged through 2500rad/min decanter centrifuges, obtains the crude oil after aquation degumming.Will
Crude oil after aquation degumming is passed through in maturator, adds the pearlite filtering aid relative to crude oil weight 0.15%, growing the grain oil temperature
To 18 DEG C, about 8h, oil sample 1 is obtained after flame filter press filters；
Bentonite point of addition
Position one (steaming is cooked at mixing)：Mouth steaming is with cooking addition relative to total material embryo weight 0.3% under steamer
Bentonite, has added the steaming after bentonite and has cooked that 20min is fully mixed in small frying pan, it is 135 DEG C to keep peanut temperature
Screw press device is entered back into, remaining step is identical with preparing for oil sample 1, finally obtained oil sample 2；
Position two (after aquation degumming)：After the addition filter aid operation of oil sample 1, then added in maturator relative to hair
0.3% bentone adsorbent of weight of oil, adsorption time 2h, after treating growing the grain, finished product is obtained after filtered system filtering
Oil sample 3.
The influence of flavor substance in the peanut oil of the different point of addition pair of 1 adsorbent of table
The influence of flavor substance in the peanut oil of the different point of addition pair of 2 adsorbent of table
| Type | Oil sample 1 | Oil sample 2 | Oil sample 3 |
| Flavor substance total amount | 1393.72 | 1052.85 | 758.99 |
| Bad flavor content of material | 206.32 | 83.51 | 42.99 |
| Pyrazine content of material | 384.01 | 353.03 | 254.1 |
| Bad flavor material proportion | 14.80% | 7.93% | 5.66% |
| Pyrazine material proportion | 27.55% | 33.53% | 33.48% |
Note：Bad flavor material proportion=bad flavor content of material/flavor substance total amount * 100%
Pyrazine flavor substance proportion=Pyrazine flavor substance content/flavor substance total amount * 100%
Understand the increase of flavor substance total amount in peanut oil with bentone adsorbent in being gradually reduced by upper table data
Trend, illustrates that bentonite has its flavor substance very strong adsorption function, suitable additive amount can reduce or remove therein different
Taste, will not make excellent flavor material cause damages.
The adsorbent of crude oil weight 0.3% is cooked and added in crude oil in steaming, overall flavor substance has decline, wherein into
Flavor substance declines excessively obvious in product oil, and bad flavor material proportion is substantially reduced compared with oil sample 1 in peanut oil, Pyrazine
Material proportion increased.
Flavor evaluation：
Peanut oil Analyses Methods for Sensory Evaluation Results obtained by the different point of addition of 3 adsorbent of table
From result, preference degree order parallelism cooks middle addition adsorbent peanut oil flavor ＞ comparative samples for steaming and (does not add
Add adsorbent) peanut oil flavor ＞ degummings crude oil 0.3% adsorbent peanut oil flavor of addition.Wherein LSD=12.40, three's sample
The difference of product person's sum of ranks is respectively 18,21,29, is all higher than LSD values, and three's flavor has significant difference.During estimator cooks steaming
It is higher to add peanut oil hobby angle value obtained by 0.3% adsorbent, peanut oil pure flavor, free from extraneous odour.
Influence of the different additive amount of 2 bentonite of embodiment to peanut oil flavor
Change cook with bentonitic addition at steaming mixing, add respectively relative to material embryo weight 0.1% weight,
0.3% weight, 0.5% weight, the bentone adsorbent of 1% weight, other preparation processes are consistent with the oil sample 2 in embodiment 1.
Flavor substance measures：
Influence of the different bentone adsorbent additive amount of table 4 to peanut oil flavor substance
Influence of the different bentone adsorbent additive amount of table 5 to peanut oil flavor substance
Note：Bad flavor material proportion=bad flavor content of material/flavor substance total amount * 100%
Pyrazine flavor substance proportion=Pyrazine flavor substance content/flavor substance total amount * 100%
Upper table shows flavor substance total amount the increasing in the trend being gradually reduced with bentone adsorbent in peanut oil, says
Bright bentonite has its flavor substance very strong adsorption function, and suitable additive amount can reduce or remove peculiar smell therein, and meeting
Make the ratio increase with excellent flavor Pyrazine material.Addition adsorbent Pyrazine flavor substance proportion has increase,
The adsorbent Pyrazine flavor substance proportion of addition 0.3% is up to 31.45%, and overall flavor loss is smaller.
Flavor evaluation：
Peanut oil flavor Analyses Methods for Sensory Evaluation Results obtained by the different adsorbent additive amounts of table 6
From result, preference degree order parallelism adds 0.1% adsorbent for 0.3% adsorbent peanut oil flavor ＞ of addition
Peanut oil flavor ＞ adds 0.5% adsorbent peanut oil flavor ＞ and is not added with bentonite peanut oil ＞ 1% adsorbent peanuts of addition
Alopecia areata taste.Wherein LSD=19.60, addition 0.03% adsorbent peanut oil flavor, addition 0.5% adsorbent peanut oil flavor and
The difference 3-8 of both 0.10% adsorbent flavor sample sums of ranks is added, less than LSD values, and it is higher to like angle value.Illustrate that flavor is commented
Valency person more approves of the peanut oil flavor for adding 0.1%-0.5% adsorbents, peanut oil pure flavor, free from extraneous odour.
The influence that aflatoxin removes in the peanut oil and peanut meal of the different adsorption times pair of example 3
After the steaming of peanut cooks mixing, the steaming after the bentonite relative to total material embryo weight 0.3% and stir-fry are added
Material enters pressafiner after mixing 10min, 20min, 30min respectively in small frying pan.Other steps and oil sample in embodiment 1
2 preparation process is identical.
Flavor substance measures：
Influence of the 7 adsorbent adsorption time of table to peanut oil flavor
Influence of the 8 adsorbent adsorption time of table to peanut oil flavor
From experimental result, flavor substance increases with the adsorption time of bentone adsorbent in peanut oil, flavor substance
Total amount is decreased obviously, and adsorption effect tends towards stability after 20 min, flavor substance change unobvious.Wherein known bad flavor thing
Matter proportion is decreased obviously, and the increase of Pyrazine flavor substance proportion, peanut oil flavor are improved.
Flavor evaluation：
Peanut oil flavor Analyses Methods for Sensory Evaluation Results obtained by the different adsorption times of table 9
From result, preference degree is ordered as addition adsorbent 20min peanut oil flavors ＞ addition adsorbent 30min peanuts
Alopecia areata taste ＞ adds adsorbent 10min peanut oil flavor ＞ comparative sample peanut oil flavors.Wherein LSD=16.00, adsorbent absorption
The difference that 20min peanut oil flavor adsorbs both 30min peanut oil flavor samples sums of ranks with adsorbent is 4, less than LSD values, and
It is higher to like angle value.The person that illustrates flavor evaluation more approves of the peanut oil flavor for adding more than adsorbent 20min, peanut alopecia areata
Taste is pure, free from extraneous odour.
Embodiment 4, which steams embryo moisture, improves adsorbent the influence of peanut oil flavor
The steaming embryo moisture for controlling mouth under steamer is respectively 3%, 6%, 8%, remaining processing technology and the oil sample in embodiment 1
2 production technologies are identical.
Flavor substance measures：
Table 10 steams influence of the embryo moisture to adsorbent absorption peanut oil flavor substance
Table 11 steams influence of the embryo moisture to adsorbent absorption peanut oil flavor substance
| Compound name | Oil sample 1 | Steam embryo moisture 1% | Steam embryo moisture 3% | Steam embryo moisture 6% | Steam embryo moisture 8% |
| Flavor substance total amount | 1393.72 | 1145.31 | 908.52 | 1027.27 | 1233.51 |
| Pyrazine flavor substance | 384.01 | 316.74 | 232.64 | 323.03 | 352.35 |
| Bad flavor material | 206.32 | 125.22 | 77.98 | 87.93 | 93.31 |
| Pyrazine material proportion | 27.55% | 27.66% | 25.61% | 31.45% | 28.56% |
| Bad flavor material proportion | 14.8% | 10.93% | 8.58% | 8.56% | 7.56% |
From experimental result, for flavor substance in the case where steaming embryo moisture is relatively low, flavor substance total amount is bright in peanut oil
It is aobvious to decline.Pyrazine flavor substance moisture, steaming embryo moisture proportion in the case of 6%, 8% has increase, and moisture is 6%
In the case of Pyrazine material can be up to 31.45%.Wherein known undesirable substance flavor content is decreased obviously.
Flavor evaluation：
Peanut oil flavor Analyses Methods for Sensory Evaluation Results obtained by the different adsorption times of table 12
From result, preference degree is ordered as steaming 6% peanut oil flavor ＞ steaming embryos moisture of embryo moisture, 3% peanut oil flavor ＞
Steam 8% peanut oil flavor ＞ comparative sample peanut oil flavors of embryo moisture.Wherein LSD=19.60, steams 6% peanut oil flavor of embryo moisture
Difference with steaming both 3% peanut oil flavor sample of embryo moisture sums of ranks is 5, and less than LSD values, and it is higher to like angle value.Illustrate wind
Taste estimator is more approved of steaming peanut oil flavor of the embryo moisture less than 6%, peanut oil pure flavor, free from extraneous odour.8% scoring
Difference is less than LSD values between the scoring of comparative sample, illustrates that sample does not have difference, but preference degree scoring is more than comparative sample, so choosing
Select moisture 8% and be used as end value.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not limited to the substantial technological content model of the present invention
Enclose, substantial technological content of the invention is broadly to be defined in the right of application, any technology that other people complete
Entity or method, if with the right of application defined in it is identical, also or a kind of equivalent change, will
It is considered as being covered by among the right.
Claims (10)
1. a kind of peanut oil, it is characterised in that with the gross weight meter of peanut oil, the content of styrene is 15- in peanut oil
30ppm, and the content of N, N- dimethyl -3- aminopyridines is 40-70ppm.
2. peanut oil according to claim 1, it is characterised in that the content of the styrene is 16-21ppm, the N,
The content of N- dimethyl -3- aminopyridines is 55-60ppm.
3. peanut oil according to claim 1 or 2, it is characterised in that the peanut oil is further included with pyrazine structure
Flavor substance, wherein the flavor substance content ＞ 200ppm with pyrazine structure, and the flavor substance with pyrazine structure accounts for flower
The ratio ＞ 30% of whole flavor substances in oil generation.
4. such as preceding claims any one of them peanut oil, it is characterised in that the peanut oil is the side by squeezing peanut
What formula obtained, adsorbent is added in peanut before preferably squeezing.
5. a kind of processing method of peanut oil, it is characterised in that add adsorbent in the process of grease, it is preferred that
Adsorbent is added in peanut before peanut squeezing, it is further preferred that adsorbent is added after peanut heat treatment, before squeezing, it is described
Adsorbent is preferably the one or more in natural adsorbent or synthetic adsorbent, more preferably montmorillonite, activated carbon, silicon
Glue, bentonite, the one or more of plant based fiber element, more preferably, bentonite.
6. processing method according to claim 5, it is characterised in that the addition of the adsorbent is total for peanut to be squeezed
The 0.1-0.5 weight % of quality, are preferably 0.2-0.4 weight %；And/or the time of contact of the adsorbent and peanut to be squeezed
No less than 20min, preferably 30-60min, it is further preferred that 40-50min.
7. processing method according to claim 5, it is characterised in that the heat treatment step includes following one or more
Step：
1) peanut is cooked at 150-160 DEG C and carries out broken process A again；
2) process B crushed peanut, roll embryo, steamed embryo；
3) peanut for handling the peanut and process B that are obtained by process A processing is according to 1:1-1:4 ratio is mixed
The step of.
8. processing method according to claim 7, it is characterised in that the moisture of embryo material after the steaming embryo of the process B
Content is less than 8%, preferably 1%-6%.
9. processing method according to claim 5, it is characterised in that the processing method of the peanut oil is additionally included in peanut
After oil pressure squeezes, the step of aquation degumming, growing the grain are carried out to peanut oil, is filtered.
A kind of 10. food, it is characterised in that in the food containing as any one of claim 1-4 peanut oil or
Contain the peanut oil being prepared by any one of claim 5-9 processing method.
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| CN113318701A (en) * | 2021-05-20 | 2021-08-31 | 河源市食品检验所 | Removing aflatoxin B in soil-pressed peanut oil1Adsorbent and preparation method thereof |
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| CN115109650A (en) * | 2021-03-19 | 2022-09-27 | 丰益(上海)生物技术研发中心有限公司 | Preparation method of flavor oil |
| CN115109650B (en) * | 2021-03-19 | 2024-01-23 | 丰益(上海)生物技术研发中心有限公司 | Method for preparing flavor grease |
| CN113318701A (en) * | 2021-05-20 | 2021-08-31 | 河源市食品检验所 | Removing aflatoxin B in soil-pressed peanut oil1Adsorbent and preparation method thereof |
| CN113318701B (en) * | 2021-05-20 | 2023-05-23 | 河源市食品检验所 | Removing aflatoxin B in soil pressed peanut oil 1 Is an adsorbent of (a) and a process for producing the same |
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Application publication date: 20180424 Assignee: YIHAI JIALI FOOD MARKETING Co.,Ltd. Assignor: WILMAR (SHANGHAI) BIOTECHNOLOGY RESEARCH & DEVELOPMENT CENTER Co.,Ltd. Contract record no.: X2023310000047 Denomination of invention: A peanut oil and its preparation method Granted publication date: 20220405 License type: Common License Record date: 20230410 |