CN108359528A - A kind of preparation method of rapeseed oil flavouring agent - Google Patents
A kind of preparation method of rapeseed oil flavouring agent Download PDFInfo
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- CN108359528A CN108359528A CN201810123060.0A CN201810123060A CN108359528A CN 108359528 A CN108359528 A CN 108359528A CN 201810123060 A CN201810123060 A CN 201810123060A CN 108359528 A CN108359528 A CN 108359528A
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- rapeseed oil
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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
-
- 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
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
-
- 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
-
- 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
- C11B3/12—Refining fats or fatty oils by distillation
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Organic Chemistry (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The present invention relates to a kind of rapeseed oil reparation technologies, disclose a kind of preparation method of rapeseed oil flavouring agent, include the following steps：(1) stir-fry seed, squeezing are carried out after cleaning to raw material vegetable seed, obtain crude rapeseed oil and rape cake；(2) rape cake is crushed to obtain coarse colza meal；(3) water is added into coarse colza meal to be uniformly mixed；(4) it by coarse colza meal pulp-water solution, is filtered, collects filtrate；(5) protease is added, carries out reacting to obtain reactant；(6) reducing sugar reaction, which is added, must be rich in the reaction product of rapeseed oil flavor substance；(7) reaction product is distilled, and obtains rapeseed oil flavouring agent.Amino acid in coarse colza meal of the present invention carries out enzymatic synthesis with protease and reacts, synthesize peptides, peptides carry out Maillard reaction with reduced sugar, obtain rapeseed oil flavouring agent, both the rapeseed oil flavor components in rape cake had been taken full advantage of, the utility value for improving rape cake keeps rapeseed oil products flavor controllable, improves the economic benefit of rapeseed oil production.
Description
Technical field
The present invention relates to a kind of rapeseed oil reparation technology, especially a kind of preparation method of rapeseed oil flavouring agent.
Background technology
With the continuous improvement of national life level, the huge variation that the diet theory of resident also occurs, by simply having adequate food and clothing
Develop to auxotype and health.Rapeseed oil is one of main edible vegetable oil in China, with the improvement of living standards, in recent years
It is increasing to the demand of the Luzhou-flavor rapeseed oil with strong fragrance to carry out people.The preparation technique of rapeseed oil is also by band shell
Squeezing of peeling off is squeezed, then is squeezed to the stir-fry seed of today, the new technology of Luzhou-flavor rapeseed oil is produced, continues to develop.Rapeseed oil
The formation of giving off a strong fragrance flavor, mainly oil plant after high temperature parch, contained by protein, reduced sugar and lipid occur it is physico
It is generated after reaction.
It is prevailing technology prepared by giving off a strong fragrance rapeseed oil to fry seed-squeezing process, to ensure and improving the strong flavor of rapeseed oil,
People have carried out more research to the stir-fry seed technique of different vegetable seed kinds, while in order to ensure the strong flavor of rapeseed oil, people
More research has also been carried out to the refinery practice of giving off a strong fragrance rapeseed oil.As the unique fragrance of giving off a strong fragrance rapeseed oil has with its production technology
Much relations, for the color for keeping its natural, to giving off a strong fragrance rapeseed oil generally without aquation, alkali refining, decoloration and deodorization at
Reason；Vegetable seed raw material must select fresh, full seed high-quality vegetable seed；Prematurity seed, broken kernel, moldy kernel, ageing grain
It absolutely cannot be used for production giving off a strong fragrance rapeseed oil.But these methods are to a large amount of rapeseed oil flavor components in the rape cake after squeezing
It is not efficiently used, causes the waste of rapeseed oil flavor components, reduce the fragrance of rapeseed oil.
Invention content
Technical problem to be solved by the invention is to provide a kind of preparation method of rapeseed oil flavouring agent, this method is by vegetable seed
A large amount of rapeseed oil flavor components efficiently use in cake.
The technical solution adopted by the present invention to solve the technical problems is：A kind of preparation method of rapeseed oil flavouring agent, packet
Include following steps：
(1) stir-fry seed, squeezing are carried out after cleaning to raw material vegetable seed, obtain crude rapeseed oil and rape cake；
(2) rape cake is crushed 40~60 mesh sieve, and obtains coarse colza meal；
(3) water is added into coarse colza meal to be uniformly mixed, it is 2~3 then to adjust pH, obtains rape cake slurry, the vegetable seed
The mass ratio of cake powder and water is 1:2~3；
(4) rape cake slurry is hydrolyzed to 2~3h at a temperature of 110~120 DEG C, 50~55 DEG C is subsequently cooled to and carried out
Filtrate is collected in filter；
(5) filtrate obtained by step (4) is concentrated into solid quality a concentration of 20~25%, filtrate quality is then added
0.5~1.0% protease, it is 7.5~8 that pH is adjusted after stirring evenly, and 3~4h is reacted at a temperature of 50~55 DEG C, then
Being heated to 100~120 DEG C maintains 10~20min to obtain reactant；
(6) reduced sugar of reactant quality 5~10% is added in the reactant obtained by step (5), exists after mixing
2~3h is reacted at a temperature of 160~180 DEG C, is subsequently cooled to 25~30 DEG C, obtains the reaction production rich in rapeseed oil flavor substance
Object；
(7) by the reaction product rich in rapeseed oil flavor substance obtained by step (6) at a temperature of 100~120 DEG C into
Row distillation, collects the steam distillated in distillation process and condenses to obtain condensate liquid, and condensate liquid is carried out water-oil separating, collects oil reservoir and is
Obtain rapeseed oil flavouring agent.
Preferably, one or both of trypsase, bacterium neutral proteinase can be selected in the protease.
Preferably, the protease is trypsase and bacterium neutral proteinase, and the addition of the trypsase is
The addition of filtrate quality 0.3~0.5%, the bacterium neutral proteinase is filtrate quality 0.3~0.5%.
Preferably, one or both of glucose, arabinose can be selected in the reduced sugar.
Preferably, the reduced sugar is glucose and arabinose, and the addition of the glucose is reactant quality
4~5%, the addition of the arabinose is the 4~5% of reactant quality.
Preferably, step (3) adjusts the pH value of rape cake slurry using hydrochloric acid.
Preferably, step (5) adjusts the conditioning agent selection sodium hydroxide of pH value.
Preferably, step (7) carries out water-oil separating using centrifuge separation or static layering separation to condensate liquid.
Preferably, the distillation described in step (7) is produced using reaction of the steam direct heating rich in rapeseed oil flavor substance
Object collects the steam distillated and condenses to obtain condensate liquid.
The beneficial effects of the invention are as follows：The present invention rape cake is crushed after coarse colza meal mixed with water after adjust pH value be
2~3, it is then hydrolyzed, obtains the high hydrolyzate of amino acid content, protease is added and carries out enzymatic synthesis reaction, amino acid closes
As the peptides being distributed with certain molecular weight, peptides carry out Maillard reaction with reduced sugar, most afterwards through steaming
The rapeseed oil flavouring agent for evaporating gained has strong, lasting rapeseed oil flavor, and finished product rapeseed oil can be added, and is used for rapeseed oil flavor
Quantitative control；Both the rapeseed oil flavor components in rape cake had been taken full advantage of, the utility value of rape cake has been improved, makes vegetable seed
Oil product flavor is controllable, and improves the economic benefit of rapeseed oil production.
Specific implementation mode
A kind of preparation method of rapeseed oil flavouring agent of the present invention, includes the following steps：
(1) stir-fry seed, squeezing are carried out after cleaning to raw material vegetable seed, obtain crude rapeseed oil and rape cake；
(2) rape cake is crushed 40~60 mesh sieve, and obtains coarse colza meal；
(3) water is added into coarse colza meal to be uniformly mixed, it is 2~3 then to adjust pH, obtains rape cake slurry, the vegetable seed
The mass ratio of cake powder and water is 1:2~3；It adjusts pH value and hydrochloric acid, sulfuric acid can be selected, selection salt acid for adjusting pH is 2~3, Ke Yijia
Strong hydrolysis, improves the content of amino acid in hydrolyzate；
(4) rape cake slurry is hydrolyzed to 2~3h at a temperature of 110~120 DEG C, 50~55 DEG C is subsequently cooled to and carried out
Filtrate is collected in filter；
(5) filtrate obtained by step (4) is concentrated into solid quality a concentration of 20~25%, filtrate quality is then added
0.5~1.0% protease, it is 7.5~8 that pH is adjusted after stirring evenly, and 3~4h is reacted at a temperature of 50~55 DEG C, then
Being heated to 100~120 DEG C maintains 10~20min to obtain reactant；Trypsase, bacterium neutral protein can be selected in the protease
One or both of enzyme.
(6) reduced sugar of reactant quality 5~10% is added in the reactant obtained by step (5), exists after mixing
2~3h is reacted at a temperature of 160~180 DEG C, is subsequently cooled to 25~30 DEG C, obtains the reaction production rich in rapeseed oil flavor substance
Object；One or both of glucose, arabinose can be selected in the reduced sugar.
The protease is trypsase and bacterium neutral proteinase, and the addition of the trypsase is filtrate quality
0.3~0.5%, when the addition of the bacterium neutral proteinase is filtrate quality 0.3~0.5%, with the filtrate after concentration
Enzymatic synthesis reaction is abundant, and it is peptides, 4~5% grape of peptides and reactant quality to make Amino acid synthesis
The Maillard reaction that sugared and arabinose with the 4~5% of reactant quality carries out, obtained reactant aromatic flavour make
The fragrance of rapeseed oil fully releases in rape cake.After reaction, the fragrance of rapeseed oil is fully released in rape cake for enzymatic synthesis
It releases, then cools the temperature to 25~30 DEG C, prevent flavor substance from volatilizing, the reaction rich in rapeseed oil flavor substance is caused to produce
Flavor substance loss in object.
(7) by the reaction product rich in rapeseed oil flavor substance obtained by step (6) at a temperature of 100~120 DEG C into
Row distillation collects the steam distillated in distillation process and condenses to obtain condensate liquid, until overflowing without rapeseed oil flavor substance in distillate
Go out, distillation terminates, and condensate liquid is carried out water-oil separating, collects oil reservoir up to rapeseed oil flavouring agent.Grease point is carried out to condensate liquid
From using centrifuge separation or static layering separation.
It is distilled relative to steam heating distiller, distillation is in direct contact using steam to be evenly heated rich in vegetable seed alopecia areata
The reaction product of taste substance can distill out the flavor substance for being not easy to distill out in reaction product, make 95% in reaction product
Above flavor substance is transferred in condensate liquid, improves distillation efficiency.
The present invention is further described for following example.
Embodiment 1：
A kind of preparation method of rapeseed oil flavouring agent, includes the following steps：
(1) stir-fry seed, squeezing are carried out after cleaning to raw material vegetable seed, obtain crude rapeseed oil and rape cake；
(2) rape cake is crushed 40 mesh sieve, and obtains coarse colza meal；
(3) water is added into coarse colza meal to be uniformly mixed, it is 2 then to use salt acid for adjusting pH, obtains rape cake slurry, described
The mass ratio of coarse colza meal and water is 1:2；
(4) rape cake slurry is hydrolyzed into 2h at a temperature of 110 DEG C, is subsequently cooled to 50 DEG C and is filtered, collect filtrate；
(5) filtrate obtained by step (4) is concentrated into solid quality a concentration of 20%, trypsase and bacterium is then added
The addition of neutral proteinase, the trypsase is filtrate quality 0.30%, and the addition of the bacterium neutral proteinase is
Filtrate quality 0.30%, it is 7.5 to select sodium hydroxide to adjust pH after stirring evenly, and reacts 3h at a temperature of 50 DEG C, then adds
Heat to 100 DEG C maintain 10min obtain reactant；
(6) glucose and arabinose are added in the reactant obtained by step (5), the addition of the glucose is anti-
The 4% of amount of substance is answered, the addition of the arabinose is the 4% of reactant quality, after mixing at a temperature of 160 DEG C
2h is reacted, 25 DEG C is subsequently cooled to, obtains the reaction product rich in rapeseed oil flavor substance；
(7) reaction product rich in rapeseed oil flavor substance obtained by step (6) is used into steam direct heating, 100
It is distilled at a temperature of DEG C, collect the steam distillated in distillation process and condenses to obtain condensate liquid, condensate liquid is used into centrifuge
Centrifugation carries out water-oil separating, collects oil reservoir up to rapeseed oil flavouring agent.
Embodiment 2：
A kind of preparation method of rapeseed oil flavouring agent, includes the following steps：
(1) stir-fry seed, squeezing are carried out after cleaning to raw material vegetable seed, obtain crude rapeseed oil and rape cake；
(2) rape cake is crushed 60 mesh sieve, and obtains coarse colza meal；
(3) water is added into coarse colza meal to be uniformly mixed, sulphur acid for adjusting pH is then used to obtain rape cake slurry for 3, it is described
The mass ratio of coarse colza meal and water is 1:3；
(4) rape cake slurry is hydrolyzed into 3h at a temperature of 120 DEG C, is subsequently cooled to 55 DEG C and is filtered, collect filtrate；
(5) filtrate obtained by step (4) is concentrated into solid quality a concentration of 25%, filtrate quality 1.0% is then added
Trypsase, after stirring evenly select potassium hydroxide adjust pH be 8, react 4h at a temperature of 55 DEG C, be then heated to 120
DEG C maintain 20min obtain reactant；
(6) glucose of reactant quality 10% is added in the reactant obtained by step (5), after mixing 180
3h is reacted at a temperature of DEG C, is subsequently cooled to 30 DEG C, obtains the reaction product rich in rapeseed oil flavor substance；
(7) reaction product rich in rapeseed oil flavor substance obtained by step (6) is steamed at a temperature of 120 DEG C
It evaporates, collects the steam that distillates in distillation process and simultaneously condense to obtain condensate liquid, condensate liquid is subjected to static layering separation, water-oil separating,
Oil reservoir is collected up to rapeseed oil flavouring agent.
Embodiment 3：
A kind of preparation method of rapeseed oil flavouring agent, includes the following steps：
(1) stir-fry seed, squeezing are carried out after cleaning to raw material vegetable seed, obtain crude rapeseed oil and rape cake；
(2) rape cake is crushed 50 mesh sieve, and obtains coarse colza meal；
(3) water is added into coarse colza meal to be uniformly mixed, salt acid for adjusting pH is then used to obtain rape cake slurry, institute for 2.6
The mass ratio for stating coarse colza meal and water is 1:2.4；
(4) rape cake slurry is hydrolyzed into 2.5h at a temperature of 116 DEG C, is subsequently cooled to 53 DEG C and is filtered, collect filter
Liquid；
(5) filtrate obtained by step (4) is concentrated into solid quality a concentration of 22%, filtrate quality 0.8% is then added
Bacterium neutral proteinase, after stirring evenly select sodium hydroxide adjust pH be 7.8, react 3.4h at a temperature of 53 DEG C, so
After be heated to 110 DEG C maintain 15min obtain reactant；
(6) arabinose of reactant quality 8% is added in the reactant obtained by step (5), after mixing 170
2.5h is reacted at a temperature of DEG C, is subsequently cooled to 28 DEG C, obtains the reaction product rich in rapeseed oil flavor substance；
(7) reaction product rich in rapeseed oil flavor substance obtained by step (6) is used into steam direct heating, 110
It is distilled at a temperature of DEG C, collect the steam distillated in distillation process and condenses to obtain condensate liquid, condensate liquid is used into centrifuge
It centrifuges and carries out water-oil separating, collect oil reservoir up to rapeseed oil flavouring agent, finished product rapeseed oil is added in rapeseed oil flavouring agent, it is fixed
The flavor of amount control rapeseed oil.
Claims (9)
1. a kind of preparation method of rapeseed oil flavouring agent, which is characterized in that include the following steps：
(1) stir-fry seed, squeezing are carried out after cleaning to raw material vegetable seed, obtain crude rapeseed oil and rape cake；
(2) rape cake is crushed 40~60 mesh sieve, and obtains coarse colza meal；
(3) water is added into coarse colza meal to be uniformly mixed, it is 2~3 then to adjust pH, obtains rape cake slurry, the coarse colza meal
Mass ratio with water is 1:2~3；
(4) rape cake slurry is hydrolyzed to 2~3h at a temperature of 110~120 DEG C, 50~55 DEG C is subsequently cooled to and is filtered,
Collect filtrate；
(5) filtrate obtained by step (4) is concentrated into solid quality a concentration of 20~25%, be then added filtrate quality 0.5~
1.0% protease, it is 7.5~8 that pH is adjusted after stirring evenly, and 3~4h is reacted at a temperature of 50~55 DEG C, is then heated to
100~120 DEG C maintain 10~20min to obtain reactant；
(6) reduced sugar of reactant quality 5~10% is added in the reactant obtained by step (5), after mixing 160~
2~3h is reacted at a temperature of 180 DEG C, is subsequently cooled to 25~30 DEG C, is obtained the reaction product rich in rapeseed oil flavor substance；
(7) reaction product rich in rapeseed oil flavor substance obtained by step (6) is steamed at a temperature of 100~120 DEG C
It evaporates, collect the steam distillated in distillation process and condenses to obtain condensate liquid, condensate liquid is subjected to water-oil separating, collect oil reservoir up to dish
Seed oil flavouring agent.
2. a kind of preparation method of rapeseed oil flavouring agent according to claim 1, which is characterized in that the protease can
Select one or both of trypsase, bacterium neutral proteinase.
3. a kind of preparation method of rapeseed oil flavouring agent according to claim 2, which is characterized in that the protease is
Trypsase and bacterium neutral proteinase, the addition of the trypsase are filtrate quality 0.3~0.5%, in the bacterium
Property protease addition be filtrate quality 0.3~0.5%.
4. a kind of preparation method of rapeseed oil flavouring agent according to claim 1, which is characterized in that the reduced sugar can
Select one or both of glucose, arabinose.
5. a kind of preparation method of rapeseed oil flavouring agent according to claim 4, which is characterized in that the reduced sugar is
Glucose and arabinose, the addition of the glucose are the 4~5% of reactant quality, the addition of the arabinose
It is the 4~5% of reactant quality.
6. a kind of preparation method of rapeseed oil flavouring agent according to claim 1, which is characterized in that step (3) uses salt
Acid adjusts the pH value of rape cake slurry.
7. a kind of preparation method of rapeseed oil flavouring agent according to claim 1, which is characterized in that step (5) adjusts pH
The conditioning agent of value selects sodium hydroxide.
8. a kind of preparation method of rapeseed oil flavouring agent according to claim 1, which is characterized in that step (7) is to condensation
Liquid carries out water-oil separating using centrifuge separation or static layering separation.
9. a kind of preparation method of rapeseed oil flavouring agent according to claim 1, which is characterized in that described in step (7)
Distillation using steam direct heating be rich in rapeseed oil flavor substance reaction product, collect the steam distillated and condense to obtain condensation
Liquid.
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Cited By (3)
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| CN111349511A (en) * | 2018-12-20 | 2020-06-30 | 丰益(上海)生物技术研发中心有限公司 | Strong-flavor rapeseed oil and preparation method thereof |
| CN113046167A (en) * | 2019-12-27 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Grease composition capable of not covering original flavor of vegetables |
| CN114015494A (en) * | 2021-11-09 | 2022-02-08 | 唐山行世科技有限公司 | Peanut oil production process and device based on gas turbine combined heat and power supply |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111349511A (en) * | 2018-12-20 | 2020-06-30 | 丰益(上海)生物技术研发中心有限公司 | Strong-flavor rapeseed oil and preparation method thereof |
| CN111349511B (en) * | 2018-12-20 | 2022-07-19 | 丰益(上海)生物技术研发中心有限公司 | Strong-flavor rapeseed oil and preparation method thereof |
| CN113046167A (en) * | 2019-12-27 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Grease composition capable of not covering original flavor of vegetables |
| CN114015494A (en) * | 2021-11-09 | 2022-02-08 | 唐山行世科技有限公司 | Peanut oil production process and device based on gas turbine combined heat and power supply |
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Application publication date: 20180803 |