CN110583798A - Production method of refined corn oil with strong aroma - Google Patents
Production method of refined corn oil with strong aroma Download PDFInfo
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- CN110583798A CN110583798A CN201910932330.7A CN201910932330A CN110583798A CN 110583798 A CN110583798 A CN 110583798A CN 201910932330 A CN201910932330 A CN 201910932330A CN 110583798 A CN110583798 A CN 110583798A
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- corn oil
- corn
- oil
- mother liquor
- aroma
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- 239000002285 corn oil Substances 0.000 title claims abstract description 72
- 235000005687 corn oil Nutrition 0.000 title claims abstract description 72
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 22
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000007670 refining Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 240000008042 Zea mays Species 0.000 claims description 32
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 32
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 32
- 235000005822 corn Nutrition 0.000 claims description 32
- 239000012452 mother liquor Substances 0.000 claims description 29
- 239000010779 crude oil Substances 0.000 claims description 19
- 125000003118 aryl group Chemical group 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 230000001877 deodorizing effect Effects 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000004332 deodorization Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 2
- 238000004042 decolorization Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 12
- 235000019198 oils Nutrition 0.000 abstract description 12
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000010413 mother solution Substances 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000019483 Peanut oil Nutrition 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- 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
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention relates to the technical field of grain and oil processing, and discloses a simple preparation method of corn oil with strong fragrance. Comprises preparing a mother solution of crude corn oil with strong aroma, mixing with common crude corn oil in proportion, and refining the mixed corn oil to produce the corn oil containing aroma components. The product is golden and transparent in color, has unique aroma of the corn oil, is suitable for quick cooking and frying, is also suitable for cold oil for mixing, meets the national quality standard requirements of the corn oil in all quality indexes of the product, and has better market prospect.
Description
Technical Field
The invention relates to the technical field of oil processing, in particular to a preparation method of corn oil with strong aroma.
Background
Corn oil is an oil obtained by squeezing corn germ. Compared with the traditional oil, the corn oil is an oil product with high contents of linoleic acid, vitamin E, phytosterol and the like, so that the corn oil is taken as the healthy oil for realizing popularization and development since the corn oil is produced in China, and the market space, the edible people and the like are greatly increased. After being popularized for over ten years, the corn oil is popular with more and more consumers.
The first procedure in the corn oil preparation process is to soften corn germ, and in the processing process, in order to avoid the property of protein in the germ from being changed in advance, the corn germ should be processed at high temperature in advance in the softening treatment, and simultaneously, in order to reduce the influence on the oil yield and the oil output of the corn germ and the influence on color, in the corn oil production, the corn oil is generally steamed and fried at lower temperature. The corn oil thus produced is golden in color, light in taste, and does not have as strong an aroma as peanut oil. Some consumers want corn oil to be nutritious and have a strong aroma when cooking. Patent CN201110240075.3 discloses a process for producing corn oil with strong fragrance by heating corn meal, then extracting the corn meal with corn oil to produce fragrance, and finally obtaining the corn oil with strong fragrance. Patent CN200810110396.X discloses a process for producing fragrant peanut oil by hydrolyzing peanut raw materials with complex enzyme and then carrying out thermal reaction. The invention produces the corn oil with strong aroma by improving the production process instead of adding the edible spice, thereby meeting different requirements of consumers.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a production method of refined corn oil with strong aroma.
1. A production method of refined corn oil with strong aroma comprises the following steps:
(1) preparation of concentrated fragrant corn oil mother liquor
Drying, steaming and frying the cleaned corn germ for about 20s at 150-180 ℃ with the water content of less than 5% to obtain a fragrant corn germ cake; adding water, the water content is 5-10%, the squeezing temperature is about 110 ℃ and 130 ℃, and the water content after squeezing is 1-2%; taking supernatant after layering to obtain a corn oil mother liquor with strong fragrance; % by mass
(2) Blending
Selecting crude oil squeezed from high-quality corn germ, and blending with aromatic corn oil mother liquor;
(3) refining
Comprises degumming, deacidifying, decolorizing, dewaxing and deodorizing processes to obtain the refined corn oil with strong fragrance.
Wherein the water added in the step (1) is 5% of edible salt solution by mass fraction.
Wherein the water added in the step (1) also contains 5 mass percent of glucose.
Wherein, the blending in the step (2) is carried out, and the volume ratio of the corn oil mother liquor with the strong fragrance to the crude oil is 1: 10-20.
Wherein, the higher the drying, steaming and frying temperature in the step (1), the stronger the aroma of the corn oil mother liquor with strong aroma.
And (3) deacidifying firstly, then decolorizing and deodorizing, and shortening the deodorizing time by 15-20 min.
More, deacidifying again after deodorization.
In order to ensure the invariance of protein in the corn germ, the corn germ oil is pressed at low temperature, the content of nutrient components is high, but the corn germ oil does not have strong fragrance similar to peanut oil. According to the invention, corn germs are dried and steamed and fried at high temperature to obtain the fragrant corn germ cake. Adding water, squeezing by a wet method, dissolving the aroma substances in the squeezed oil to obtain an aroma corn oil mother liquor; other materials such as denatured protein are dissolved in water. After high-temperature squeezing, the aqueous solution containing other substances is concentrated but not precipitated, the mother liquor is clear and has a bottom, and the aroma overflows.
More, the water solution of glucose and edible salt is adopted, the saline water can carry out primary dephosphorization and deacidification, and after high-temperature concentration, small molecular substances such as protein dissolved in water can be salted out and then return to the corn oil mother liquor with strong fragrance again, thereby polluting the mother liquor. The number of hydrogen bonds in water is increased by adding glucose, and the concentrated micromolecule substances such as protein and the like are prevented from being separated out.
Example 1
(1) Preparation step of crude oil mother liquor of aromatic corn oil
Drying cleaned corn germ with water content less than 5% at 160 deg.C, steaming and parching for about 20s to obtain aromatic corn germ cake; adding an aqueous solution containing 5% by mass of glucose and edible salt, wherein the water content is about 8%, the squeezing temperature is about 120 ℃, and the water content after squeezing is 1%; taking supernatant after layering to obtain a corn oil mother liquor with strong fragrance;
(2) preparation of refined corn oil
Crude oil mother liquor of the fragrant corn oil and crude oil squeezed from selected high-quality corn germs are mixed according to the weight ratio of 1: 20 proportion, degumming, deacidifying, decolorizing, dewaxing and deodorizing to obtain the aroma refined concentrated corn oil.
The characteristic index parameters of the prepared natural corn oil with strong fragrance are described in the table 1:
。
example 2
(1) Preparation step of crude oil mother liquor of aromatic corn oil
Drying cleaned corn germ with water content less than 5% at 170 deg.C, steaming and parching for about 20s to obtain aromatic corn germ cake; adding an aqueous solution containing 5% by mass of glucose and edible salt, wherein the water content is about 5%, the squeezing temperature is about 110 ℃, and the water content after squeezing is 2%; taking supernatant after layering to obtain a corn oil mother liquor with strong fragrance;
(2) preparation of refined corn oil
Crude oil mother liquor of the fragrant corn oil and crude oil squeezed from selected high-quality corn germs are mixed according to the weight ratio of 1: 10 proportion, degumming, deacidifying, decolorizing, dewaxing and deodorizing to obtain the aroma refined concentrated corn oil.
The characteristic index parameters of the prepared natural corn oil with strong fragrance are shown in the table 2:
。
example 3
(1) Preparation step of crude oil mother liquor of aromatic corn oil
Drying cleaned corn germ with water content less than 5% at 180 deg.C, steaming and parching for about 20s to obtain aromatic corn germ cake; adding an aqueous solution containing 5% by mass of glucose and edible salt, wherein the water content is about 10%, the squeezing temperature is about 130 ℃, and the water content after squeezing is 2%; taking supernatant after layering to obtain a corn oil mother liquor with strong fragrance;
(2) preparation of refined corn oil
Crude oil mother liquor of the fragrant corn oil and crude oil squeezed from selected high-quality corn germs are mixed according to the weight ratio of 1: 20 proportion, degumming, deacidifying, decolorizing, dewaxing and deodorizing to obtain the aroma refined concentrated corn oil.
The characteristic index parameters of the prepared natural corn oil with strong fragrance are shown in the table 3:
。
comparative example 1
(1) Preparation step of crude oil mother liquor of aromatic corn oil
Drying cleaned corn germ with water content less than 5% at 180 deg.C, steaming and parching for about 20s to obtain aromatic corn germ cake; adding water (without glucose and edible salt) with water content of about 10%, squeezing at about 120 deg.C to obtain water content of 3%; taking supernatant after layering to obtain a corn oil mother liquor with strong fragrance;
(2) preparation of refined corn oil
Crude oil mother liquor of the fragrant corn oil and crude oil squeezed from selected high-quality corn germs are mixed according to the weight ratio of 1: 20 proportion, degumming, deacidifying, decolorizing, dewaxing and deodorizing to obtain the aroma refined concentrated corn oil.
The characteristic index parameters of the prepared natural corn oil with strong fragrance are shown in the table 4:
。
comparative example 2
(1) Preparation step of crude oil mother liquor of aromatic corn oil
Drying cleaned corn germ with water content less than 5% at 180 deg.C, steaming and parching for about 20s to obtain aromatic corn germ cake; adding water (containing 5% of edible salt by mass), wherein the water content is about 10%, the squeezing temperature is about 120 ℃, and the water content after squeezing is 5%; taking supernatant after layering to obtain a corn oil mother liquor with strong fragrance;
(2) preparation of refined corn oil
Crude oil mother liquor of the fragrant corn oil and crude oil squeezed from selected high-quality corn germs are mixed according to the weight ratio of 1: 20 proportion, degumming, deacidifying, decolorizing, dewaxing and deodorizing to obtain the aroma refined concentrated corn oil.
The characteristic index parameters of the prepared natural corn oil with strong fragrance are shown in the table 5:
。
Claims (7)
1. the production method of refined corn oil with strong aroma is characterized by comprising the following steps:
(1) preparation of concentrated fragrant corn oil mother liquor
Drying, steaming and frying the cleaned corn germ for about 20s at 150-180 ℃ with the water content of less than 5% to obtain a fragrant corn germ cake; adding water, the water content is 5-10%, the squeezing temperature is about 110 ℃ and 130 ℃, and the water content after squeezing is 1-2%; taking supernatant after layering to obtain a corn oil mother liquor with strong fragrance; % by mass
(2) Blending
Selecting crude oil squeezed from high-quality corn germ, and blending with aromatic corn oil mother liquor;
(3) refining
Comprises degumming, deacidifying, decolorizing, dewaxing and deodorizing processes to obtain the refined corn oil with strong fragrance.
2. The method according to claim 1, wherein the water added in step (1) is a 5% by mass edible salt solution.
3. The method according to claim 2, wherein the water added in the step (1) further contains glucose in an amount of 5 mass%.
4. The production method according to claim 1, wherein in the step (2), the blending is carried out, and the volume ratio of the corn oil mother liquor with strong fragrance to the crude oil is 1: 10-20.
5. The method for producing corn oil as claimed in claim 1, wherein the aroma of the corn oil mother liquor is stronger as the drying temperature in step (1) is higher.
6. The production method according to claim 1, wherein in the step (3), deacidification is performed firstly, and then decolorization and deodorization are performed, so that the deodorization time is shortened by 15-20 min.
7. A method of manufacture as claimed in claim 6, wherein a further deacidification is carried out after deodorisation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910932330.7A CN110583798A (en) | 2019-09-29 | 2019-09-29 | Production method of refined corn oil with strong aroma |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910932330.7A CN110583798A (en) | 2019-09-29 | 2019-09-29 | Production method of refined corn oil with strong aroma |
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| CN110583798A true CN110583798A (en) | 2019-12-20 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113186026A (en) * | 2021-04-25 | 2021-07-30 | 成都红旗油脂有限公司 | Preparation process of corn oil with strong aroma and prepared corn oil |
| CN115261118A (en) * | 2022-05-09 | 2022-11-01 | 中粮营养健康研究院有限公司 | Preparation method of flavored corn oil |
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-
2019
- 2019-09-29 CN CN201910932330.7A patent/CN110583798A/en active Pending
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Application publication date: 20191220 |