CN108707507B - Truffle oil and preparation method thereof - Google Patents
Truffle oil and preparation method thereof Download PDFInfo
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- CN108707507B CN108707507B CN201810521709.4A CN201810521709A CN108707507B CN 108707507 B CN108707507 B CN 108707507B CN 201810521709 A CN201810521709 A CN 201810521709A CN 108707507 B CN108707507 B CN 108707507B
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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
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
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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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- 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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
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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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
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Abstract
The invention relates to the technical field of food, in particular to truffle oil and a preparation method thereof, wherein the acidity of the truffle oil is not more than 0.8mg/g calculated by KOH, and the peroxide value of the truffle oil is not more than 0.1g/100 g. The preparation method comprises immersing the truffle in vegetable oil under sealed pressure for extracting for a certain time, and filtering to obtain truffle oil, wherein the temperature of the extraction process is not higher than 25 ℃. The truffle is extracted by using the vegetable oil in the low-temperature pressure environment, has the characteristics of low harmful substances and long storage life compared with truffle oil prepared by frying truffle at high temperature, almost completely retains the fragrance of the extracted truffle, and is suitable for popularization and application.
Description
Technical Field
The invention relates to the technical field of food, in particular to truffle oil and a preparation method thereof.
Background
Truffle is a wild edible fungus growing underground, and the growth factors affecting truffle include proper soil, climatic conditions and host tree species. The unique fragrance and the harsh growing environment of the black truffle make the black truffle one of the rarest food materials in the world. The preservation time of the fresh black truffle is limited, and under the correct preservation method, the fresh truffle can be preserved for only 2 weeks after coming out of the soil. The truthful preservation method is that truffles are wrapped in wet kitchen paper and are preserved in a sealed mode, the truffles are placed at the temperature of 2-6 ℃ for refrigeration, the truffles are in the dormant period within the temperature range, fragrance and nutrition can be better locked, and if the temperature is continuously increased, moisture and fragrance of the truffles can be quickly diffused and storage is not facilitated.
The fresh truffle can be directly eaten independently or used as a seasoning of dishes to improve the original fragrance of food materials. Because the preservation period of the fresh truffle is limited, the season of the truffle is only from 10 months to 3 months in the next year, and the excessive harvest phenomenon exists in the production place, the season time is shortened, and the quality is poor. Therefore, in the prior art, the truffle is usually extracted by using wines, and is prepared into oil products by using high-temperature fried truffle, or is prepared into dry slices for storage.
Alcoholic products are not suitable for children and the elderly per se; the prepared truffle in dry slices reduces the taste and aroma of truffle food materials and influences the quality of truffle; the high-temperature frying of the truffle can lead to the increase of the content of nitrate and nitrite in the product, improve the acid value and the peroxide value of truffle oil, reduce the fragrance of truffle and be not beneficial to long-term storage.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide truffle oil, which is extracted by using vegetable oil in a low-temperature pressure environment so as to achieve the purposes of reducing harmful substances and prolonging the storage life of truffle oil on the premise of not influencing the smell of truffle.
In order to achieve the purpose, the invention specifically adopts the following technical scheme:
the invention provides truffle oil, wherein the acidity of the truffle oil is not more than 0.8mg/g in terms of KOH, and the peroxide value of the truffle oil is not more than 0.1g/100 g.
In the scheme, due to the adoption of the low-temperature clean extraction technology, the finished product of the truffle oil has low acidity and peroxide value, wherein the acidity is far lower than 3mg/g of national standard, and the peroxide value is also lower than 0.25g/100g required by the national standard, so that the storage life is prolonged.
The further scheme of the invention is as follows: the nitrate content of the truffle oil is not higher than 3.0 mu g/g, and the nitrite content is not higher than 0.8 mu g/g.
Compared with truffle oil prepared by high-temperature deep-frying truffle in the prior art, the low-temperature clean-extraction truffle oil provided by the invention has lower content of harmful substances, and is more beneficial to the health of eaters.
The invention also provides a preparation method of the truffle oil, which comprises the steps of immersing truffle into vegetable oil under a sealed pressure environment for extracting for a certain time, and filtering to obtain the truffle oil, wherein the temperature in the extraction process is 2-16 ℃.
In the method, the truffle oil is extracted in a low-temperature pressure environment, and the truffle begins to diffuse moisture and fragrance outwards when the temperature exceeds 8 ℃, so the temperature and the pressure are controlled simultaneously, the fragrance of the truffle and the diffusion speed of effective components can be effectively controlled, and the truffle can be uniformly released in the vegetable oil; in addition, the temperature in the whole extraction process does not exceed the room temperature, so that the energy consumption in the extraction process is reduced on one hand, and the nutritional ingredients in the truffle can be kept from deteriorating or losing due to the overhigh extraction temperature on the other hand.
According to the preparation method, the temperature in the extraction process is 5-12 ℃, the extraction time is not less than 36h, and the preferable extraction time is 36-48 h.
In the method, the preferable range of the truffle extraction temperature is further limited, and due to the adoption of low-temperature extraction, the time is set to be 36-48 h in order to achieve the effect of completely leaching truffle.
According to the preparation method, the air pressure of the sealed pressure environment is 0.101-0.152 MPa, and preferably 0.122-0.152 MPa.
In the method, as the truffle begins to dissipate fragrance and moisture outwards when the extraction temperature exceeds 8 ℃, 1-1.5 standard atmospheric pressures are applied to the extraction environment in order to control the dissipation speed, the truffle releases fragrance outwards under the atmospheric pressure range, but the moisture is less dissipated, so that the fragrance of the truffle is completely retained in the generated final product, and oil-water stratification caused by more moisture is avoided.
According to the preparation method, the mass ratio of the truffle to the vegetable oil is 1-2.67: 4, preferably 1-2: 4, and more preferably 1-1.5: 4.
In the method, the mass ratio of the truffle to the vegetable oil used for leaching is not less than 1:4, and if the mass ratio is less than the ratio, the vegetable oil is wasted and the quality of the product is reduced due to excessive leaching; meanwhile, the mass ratio of the truffle to the vegetable oil is not more than 2.67:4, so that the truffle can be completely leached by the vegetable oil, and the waste of truffle raw materials caused by incomplete extraction can be prevented.
According to the preparation method, the vegetable oil comprises one of olive oil, sunflower seed oil, grape seed oil, cottonseed oil, corn oil, hemp seed oil or rapeseed oil, and is preferably one of olive oil, sunflower seed oil or grape seed oil.
In the method, the plant oil without odor is preferentially adopted to extract the truffle so as to completely keep the odor of the truffle, wherein the olive oil adopts virgin olive oil, and the sunflower seed oil and the grape seed oil have light odor and are suitable for being used as oil materials for extracting the truffle.
According to the preparation method, the truffle oil further comprises an antioxidant, wherein the antioxidant is TBHQ or rosemary extract.
In the above method, an appropriate amount of antioxidant is added according to national standard, wherein the main antioxidant components in the fat-soluble rosemary extract are carnosic acid and carnosol, and can be detected by high performance liquid chromatography.
According to the preparation method, the packaged truffle oil is added with truffle dry slices, and the weight percentage of the truffle dry slices in the truffle oil is 0.2-0.5 wt%.
In the method, a small amount of truffle dry tablets are added into the packaged truffle oil bottle, and the dry tablets have low moisture content and small specific gravity, so the truffle dry tablets can float on the top of truffle oil, and the visual effect of the product is improved.
The truffle oil provided by the invention is detected by using an AEDA method, and comprises the following flavor substances: dimethyl disulfide and ethyl butyrate with an FD of 512, 2, 3-butanedione and isoamyl alcohol with an FD of 256, 3-ethyl-5-methylphenol with an FD of 128, and dimethyl sulfide with an FD of 64; the FD value of the flavor substance obtained by detecting truffle extracted from truffle oil by the same method is the same as that of truffle oil.
In the above scheme, the AEDA method belongs to one of gas chromatography-olfaction detection, which is an effective method for selecting and evaluating flavor substances from complex mixtures by relating the separation capability of gas chromatography to human olfaction, and there are four main types currently used, including dilution, frequency detection, post-peak intensity and time intensity, wherein the Aromatic Extract Dilution Analysis (AEDA) in the dilution is most widely used in GC-O analysis.
The AEDA protocol in the above protocol first gradually dilutes the flavor extract in the sample, and then the sample at each dilution (R) of the GC-O analysis is evaluated by a panel of trained evaluators (typically 3 or more) who only need to tell where it isThe analyte can still be smelled at each dilution, and the odor is described until the odor cannot be smelled, and the highest dilution value of the sample with the detected flavor substances obtained by the analysis result is the dilution factor (FD value). In the present invention, the dilution is selected to be 1:4nThe method comprises the steps of diluting flavor substances in truffle oil and extracted truffle respectively according to the proportion, detecting that the truffle oil and the extracted truffle respectively contain 20 flavor substances with FD values of 4-512, wherein the FD values of dimethyl disulfide, ethyl butyrate, 2, 3-butanedione, isoamyl alcohol, 3-ethyl-5-methylphenol and dimethyl sulfide are higher and are main flavor substances in the truffle and the truffle oil, and detecting equivalent truffles extracted from the truffle oil and the truffle oil respectively, and finding that the FD values of the truffle oil and the truffle oil are the same in the main flavor substances.
The preparation method of the truffle oil provided by the invention specifically comprises the following steps:
(1) screening high-quality fresh truffle, and washing the truffle clean for later use;
(2) soaking the clean and standby truffle in the step (1) in vegetable oil in a sealed pressure environment, wherein the mass ratio of the truffle to the vegetable oil is 1-2.67: 4, preferably 1-2: 4, more preferably 1-1.5: 4, the extraction temperature is 2-25 ℃, preferably the extraction temperature is 5-16 ℃, the extraction time is 36-48 h, and the air pressure of the sealed pressure environment is 0.101-0.152 MPa;
(3) filtering and removing impurities from the truffle oil soaked and extracted in the step (2) to ensure that no solid impurities exist in the truffle oil;
(4) sterilizing the truffle oil filtered and purified in the step (3) in a sterilization room, filling and bottling, wherein the product is attractive before bottling, each bottle is added with a selected high-quality truffle dry sheet, the truffle dry sheet accounts for 0.2-0.5 wt% of the truffle oil, and vacuum labeling is carried out for eating.
In the above method, antioxidant such as TBHQ or rosemary extract can be optionally added according to national standard.
The invention has the beneficial effects that:
1. the truffle oil provided by the invention adopts a low-temperature clean extraction method, and has the advantage of lower harmful substances compared with truffle oil prepared by high-temperature frying in the prior art;
2. the truffle oil provided by the invention is fully extracted under certain pressure and low temperature environment, so that the escape speed of water and smell in truffle is effectively controlled, and the taste of truffle oil is completely kept in vegetable oil;
3. the truffle oil provided by the invention has lower acid value and peroxide value, and can be stored for a long time under the storage condition;
4. the main flavor substances of the truffle oil provided by the invention have the same dilution factor compared with the extracted truffle through the detection of an AEDA method, and further, the preparation method provided by the invention can completely retain the smell of the truffle.
Detailed description of the invention
The following are specific embodiments of the present invention, which are intended to further illustrate the invention and not to limit it.
Example 1
In this example, truffle oil was prepared as follows:
(1) screening high-quality fresh truffle, and washing the truffle clean for later use;
(2) soaking the clean and standby truffle in the step (1) by using the virgin olive oil in a sealed pressure environment, wherein the mass ratio of the truffle to the virgin olive oil is 1:4, the extraction temperature is 12 ℃, the extraction time is 3 hours, and the air pressure of the sealed pressure environment is 0.101 MPa;
(3) filtering and removing impurities from the truffle oil soaked and extracted in the step (2) to ensure that no solid impurities exist in the truffle oil;
(4) sterilizing the truffle oil filtered and purified in the step (3) in a sterilization room, filling and bottling, wherein the product is attractive before bottling, each bottle is added with a selected high-quality truffle dry sheet, the truffle dry sheet accounts for 0.2-0.5 wt% of the truffle oil, and vacuum labeling is carried out for eating.
In this example, no antioxidant was added.
Example 2
In this example, truffle oil was prepared as follows:
(1) screening high-quality fresh truffle, and washing the truffle clean for later use;
(2) soaking the clean and standby truffle in the step (1) in sunflower seed oil in a sealed pressure environment, wherein the mass ratio of the truffle to the sunflower seed oil is 2:4, the extraction temperature is 5 ℃, the extraction time is 44 hours, and the air pressure of the sealed pressure environment is 0.137 MPa;
(3) filtering and removing impurities from the truffle oil soaked and extracted in the step (2) to ensure that no solid impurities exist in the truffle oil;
(4) sterilizing the truffle oil filtered and purified in the step (3) in a sterilization room, filling and bottling, wherein the product is attractive before bottling, each bottle is added with a selected high-quality truffle dry sheet, the truffle dry sheet accounts for 0.2-0.5 wt% of the truffle oil, and vacuum labeling is carried out for eating.
In this example, no antioxidant was added.
Example 3
In this example, truffle oil was prepared as follows:
(1) screening high-quality fresh truffle, and washing the truffle clean for later use;
(2) soaking the clean and standby truffle in the step (1) in grape seed oil in a sealed pressure environment, wherein the mass ratio of the truffle to the grape seed oil is 1.5:4, the extraction temperature is 2 ℃, the extraction time is 40h, and the air pressure of the sealed pressure environment is 0.122 MPa;
(3) filtering and removing impurities from the truffle oil soaked and extracted in the step (2) to ensure that no solid impurities exist in the truffle oil;
(4) sterilizing the truffle oil filtered and purified in the step (3) in a sterilization room, filling and bottling, wherein the product is attractive before bottling, each bottle is added with a selected high-quality truffle dry sheet, the truffle dry sheet accounts for 0.2-0.5 wt% of the truffle oil, and vacuum labeling is carried out for eating.
In this example, no antioxidant was added.
Example 4
In this example, truffle oil was prepared as follows:
(1) screening high-quality fresh truffle, and washing the truffle clean for later use;
(2) soaking the clean and standby truffle in the step (1) by using the virgin olive oil in a sealed pressure environment, wherein the mass ratio of the truffle to the virgin olive oil is 2.67:4, the extraction temperature is 16 ℃, the extraction time is 48h, and the air pressure of the sealed pressure environment is 0.152 MPa;
(3) filtering and removing impurities from the truffle oil soaked and extracted in the step (2) to ensure that no solid impurities exist in the truffle oil;
(4) sterilizing the truffle oil filtered and purified in the step (3) in a sterilization room, filling and bottling, wherein the product is attractive before bottling, each bottle is added with a selected high-quality truffle dry sheet, the truffle dry sheet accounts for 0.2-0.5 wt% of the truffle oil, and vacuum labeling is carried out for eating.
In this example, an antioxidant, which is TBHQ, may be optionally added according to national standards.
Example 5
In this example, truffle oil was prepared as follows:
(1) screening high-quality fresh truffle, and washing the truffle clean for later use;
(2) soaking the truffle cleaned and reserved in the step (1) in peanut oil in a sealed pressure environment, wherein the mass ratio of the truffle to the peanut oil is 1.2:4, the extraction temperature is 8 ℃, the extraction time is 38 hours, and the air pressure of the sealed pressure environment is 0.110 MPa;
(3) filtering and removing impurities from the truffle oil soaked and extracted in the step (2) to ensure that no solid impurities exist in the truffle oil;
(4) sterilizing the truffle oil filtered and purified in the step (3) in a sterilization room, filling and bottling, wherein the product is attractive before bottling, each bottle is added with a selected high-quality truffle dry sheet, the truffle dry sheet accounts for 0.2-0.5 wt% of the truffle oil, and vacuum labeling is carried out for eating.
In this example, no antioxidant was added.
Example 6
In this example, truffle oil was prepared as follows:
(1) screening high-quality fresh truffle, and washing the truffle clean for later use;
(2) soaking the truffle cleaned and reserved in the step (1) in cannabis oil in a sealed pressure environment, wherein the mass ratio of the truffle to the cannabis oil is 2.3:4, the extraction temperature is 4 ℃, the extraction time is 40 hours, and the air pressure in the sealed pressure environment is 0.148 MPa;
(3) filtering and removing impurities from the truffle oil soaked and extracted in the step (2) to ensure that no solid impurities exist in the truffle oil;
(4) sterilizing the truffle oil filtered and purified in the step (3) in a sterilization room, filling and bottling, wherein the product is attractive before bottling, each bottle is added with a selected high-quality truffle dry sheet, the truffle dry sheet accounts for 0.2-0.5 wt% of the truffle oil, and vacuum labeling is carried out for eating.
In this example, an antioxidant, which is rosemary extract, may be optionally added according to national standards.
Example 7
In this example, truffle oil was prepared as follows:
(1) screening high-quality fresh truffle, and washing the truffle clean for later use;
(2) soaking the truffle cleaned and reserved in the step (1) in rapeseed oil in a sealed pressure environment, wherein the mass ratio of the truffle to the rapeseed oil is 1.7:4, the extraction temperature is 11 ℃, the extraction time is 39h, and the air pressure of the sealed pressure environment is 0.130 MPa;
(3) filtering and removing impurities from the truffle oil soaked and extracted in the step (2) to ensure that no solid impurities exist in the truffle oil;
(4) sterilizing the truffle oil filtered and purified in the step (3) in a sterilization room, filling and bottling, wherein the product is attractive before bottling, each bottle is added with a selected high-quality truffle dry sheet, the truffle dry sheet accounts for 0.2-0.5 wt% of the truffle oil, and vacuum labeling is carried out for eating.
In this example, an antioxidant, which is TBHQ, may be optionally added according to national standards.
Example 8
In this example, truffle oil was prepared as follows:
(1) screening high-quality fresh truffle, and washing the truffle clean for later use;
(2) soaking the truffle cleaned and reserved in the step (1) in vegetable cottonseed oil in a sealed pressure environment, wherein the mass ratio of the truffle to cottonseed oil is 2:4, the extraction temperature is 10 ℃, the extraction time is 45h, and the air pressure of the sealed pressure environment is 0.127 MPa;
(3) filtering and removing impurities from the truffle oil soaked and extracted in the step (2) to ensure that no solid impurities exist in the truffle oil;
(4) sterilizing the truffle oil filtered and purified in the step (3) in a sterilization room, filling and bottling, wherein the product is attractive before bottling, each bottle is added with a selected high-quality truffle dry sheet, the truffle dry sheet accounts for 0.2-0.5 wt% of the truffle oil, and vacuum labeling is carried out for eating.
In this example, an antioxidant, which is TBHQ, may be optionally added according to national standards.
Comparative example 1
In this comparative example, the temperature of the low-temperature extraction was adjusted to be higher than 16 ℃ and set to 18 ℃ for extraction on the basis of example 1, and the other conditions were not changed.
Comparative example 2
In this comparative example, the temperature of low-temperature extraction was adjusted to 2 ℃ or lower and set to 0 ℃ for extraction in addition to example 1, and the other conditions were not changed.
Comparative example 3
In this comparative example, the pressure of extraction was adjusted to be lower than 1 standard atmospheric pressure in addition to example 1, and extraction was performed under a pressure of 0.09MPa, while the other conditions were not changed.
Comparative example 4
In this comparative example, the extraction pressure was adjusted to be higher than 1.5 atm based on example 1, and the extraction was performed under 0.160MPa, but the other conditions were not changed.
Comparative example 5
In the comparative example, on the basis of example 1, the low-temperature extraction method was adjusted to high-temperature frying, the oil temperature was higher than 100 ℃ for 5min, and other conditions were unchanged.
Experimental example 1
Sensory inspection of smell and appearance is carried out on the truffles extracted in examples 1-8 and comparative examples 1-5 and finished truffle oil prepared by the same respectively, and then the acid value, the peroxide value, the nitrate and the nitrite of the truffle oil are detected respectively, wherein the acid value is detected by GB 5009.229-2016, the peroxide value is detected by GB 5009.227-2016, and the nitrate and the nitrite are detected by GB 5009.33-2016.
The results are shown in the following table:
as can be seen from the above table, since the truffle is extracted by using the vegetable oil under the conditions of a lower temperature and a certain pressure, the truffle obtained in the embodiments 1 to 8 of the present invention has a good flavor of truffle, does not have oil-water stratification in truffle oil products, has a lower acid value and peroxide value, and has a lower nitrate and nitrite, and is beneficial for long-term preservation and eating of truffle oil.
In addition, in the comparative example 1, under the condition of unchanged pressure and time, the vegetable oil is oxidized to a certain extent due to temperature rise in the extraction process, the generation of harmful substances in the finished product of the truffle oil is improved, and the contents of nitrate and nitrite are slightly increased; comparative example 2 a low temperature condition lower than the temperature range of the present invention was selected under the condition of constant pressure and time, and although the acid value peroxide value in the finished truffle oil was kept low and the harmful substance quality was not high, the extraction was not sufficient, so that the smell of truffle was not completely transferred to truffle oil, and the quality of the finished product was reduced.
Furthermore, the pressure of the extraction environment is reduced under the condition that the temperature and time conditions are not changed in the comparative example 3, so that the smell in the truffle is not completely released into the vegetable oil, the smell of the truffle oil product is weak, and the quality is reduced; and the comparative example 4 increases the pressure under the condition of unchanged temperature and time, exceeds the upper limit of the pressure selected by the invention, and the excessive pressure causes the excessive release of the moisture in the truffle, so that the truffle oil generates oil-water stratification on one hand, the sense of the product is influenced, and the content of water-soluble nitrate and nitrite is increased on the other hand, the quality of the product is influenced.
Finally, comparative example 5 uses the high temperature frying commonly used in the prior art to prepare truffle oil on the basis of example 1, and according to the results in the table above, it can be seen that the high temperature frying does not affect the preservation of truffle fragrance, or the taste of olive oil incorporated therein, which affects the odor sense of the product, and on the other hand, the high temperature frying increases the acid value and peroxide value of the final product, and greatly increases harmful substances such as nitrate and nitrite, which is not favorable for long-term preservation and eating of the product.
Experimental example 2
In order to further illustrate the extraction effect of the preparation method provided by the invention on truffles, the truffles extracted in examples 1-8 and comparative examples 1-5 and the prepared truffle oil are respectively detected by an AEDA (enhanced emission DA) method, and FD values of dimethyl disulfide, ethyl butyrate, 2, 3-butanedione, isoamyl alcohol, 3-ethyl-5-methylphenol and dimethyl sulfide are obtained and compared.
The results are shown in the following table:
as can be seen from the above table, under specific temperature and pressure conditions, the truffle oils produced in examples 1 to 8 all ensure that the main flavor substances in the truffle oil and the main flavor substances of the extracted truffle have the same dilution factor, that is, the truffle oils of examples 1 to 8 completely extract the flavor substances of the truffle and retain the aroma of the truffle.
Comparative example 1 under the condition of constant pressure and time, the release of flavor substances in the truffle is faster in the pressure environment due to the temperature rise in the extraction process of the vegetable oil and is not completely absorbed by the vegetable oil, so that the dilution factor of part of substances in the truffle is reduced; comparative example 2 low temperature conditions below the temperature range of the present invention were selected under the same pressure and time conditions, so that the extraction was insufficient, resulting in incomplete transfer of flavor materials of truffles into truffle oil, and the dilution factor was reduced as compared to example 1.
Furthermore, comparative example 3 reduced the pressure of the extraction environment under the same conditions of temperature and time, so that the flavor substances in the truffle did not completely escape into the vegetable oil, and the dilution factor was reduced compared to example 1; while comparative example 4 increased the pressure beyond the upper limit of the pressure selected in the present invention under constant temperature and time conditions, so that the flavor in the truffle was released too quickly and not absorbed sufficiently by the vegetable oil, resulting in a lower dilution factor of the flavor than in example 1.
Finally, in comparative example 5, based on example 1, the truffle oil is prepared by frying the truffle oil at a high temperature, which is commonly used in the prior art, so that the flavor substances in the truffle are excessively lost due to excessive oxidation, dilution factors of the flavor substances are greatly reduced, and the quality of the truffle oil is greatly influenced.
In conclusion, the truffle oil with lower acid value and peroxide value can be obtained by extracting truffle with vegetable oil under the conditions of certain pressure and lower temperature, the storage of products is facilitated, the nitrite and nitrate contents of the truffle oil are lower, the health of eaters is facilitated, and more importantly, the truffle oil provided by the invention can completely retain the smell of the extracted truffle by completely extracting the truffle, and has higher healthy edible value compared with truffle oil prepared by frying truffle oil and chemically adding truffle oil.
The present invention has been described in detail in order to enable those skilled in the art to understand the invention and to practice it, and it is not intended to limit the scope of the invention, and all equivalent changes and modifications made according to the spirit of the present invention should be covered by the present invention.
Claims (10)
1. Truffle oil, characterized in that the acidity of the truffle oil is not more than 0.8mg/g calculated by KOH, and the peroxide value of the truffle oil is not more than 0.1g/100 g;
the truffle oil is prepared by the following method:
immersing the truffle into vegetable oil under a sealed pressure environment with the air pressure of 0.101-0.152 MPa for extraction for not less than 36 hours, and filtering to obtain truffle oil, wherein the temperature in the extraction process is 2-16 ℃, and the mass ratio of the truffle to the vegetable oil is 1-2.67: 4.
2. The truffle oil of claim 1, having a nitrate content not higher than 3.0 μ g/g and a nitrite content not higher than 0.8 μ g/g.
3. A preparation method of truffle oil is characterized by comprising the steps of immersing truffles into vegetable oil under a sealed pressure environment with the air pressure of 0.101-0.152 MPa for extraction for not less than 36 hours, and filtering to obtain truffle oil, wherein the temperature in the extraction process is 2-16 ℃, and the mass ratio of the truffles to the vegetable oil is 1-2.67: 4.
4. The preparation method according to claim 3, wherein the temperature of the extraction process is 5-12 ℃ and the extraction time is 36-48 h.
5. The method according to claim 3, wherein the pressure of the sealed pressure environment is 0.122 to 0.152 MPa.
6. The preparation method according to claim 3, wherein the mass ratio of the truffle to the vegetable oil is 1-2: 4.
7. The preparation method according to claim 3, wherein the mass ratio of the truffle to the vegetable oil in the preparation method is 1-1.5: 4.
8. The method of claim 3, wherein the vegetable oil comprises one of olive oil, sunflower oil, grape seed oil, cottonseed oil, corn oil, hemp oil, or rapeseed oil.
9. The method of claim 8, wherein the vegetable oil is one of olive oil, sunflower oil or grape seed oil.
10. The method according to any one of claims 3 to 9, wherein the truffle oil further comprises an antioxidant, wherein the antioxidant is TBHQ or rosemary extract.
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| CN110651839A (en) * | 2019-10-31 | 2020-01-07 | 宁夏回春生物科技有限公司 | Preparation method of grape seed nutritional oil |
| FR3138267B1 (en) | 2022-07-28 | 2024-07-05 | Le Clair de la Plume | Process for extracting, concentrating and preserving natural truffle aromas without any other excipient on a dry medium |
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