CN110724586B - Method for preparing aroma type grease body by utilizing infrared radiation technology - Google Patents
Method for preparing aroma type grease body by utilizing infrared radiation technology Download PDFInfo
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- CN110724586B CN110724586B CN201911126337.6A CN201911126337A CN110724586B CN 110724586 B CN110724586 B CN 110724586B CN 201911126337 A CN201911126337 A CN 201911126337A CN 110724586 B CN110724586 B CN 110724586B
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- 239000000463 material Substances 0.000 claims 2
- 238000003672 processing method Methods 0.000 claims 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims 1
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- 235000014571 nuts Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 238000011369 optimal treatment Methods 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—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
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
The application belongs to the technical field of oil fine and deep processing, and particularly relates to a method for preparing a strong-flavor grease body by utilizing an infrared radiation technology. The method comprises the following steps: raw material pretreatment, infrared radiation aroma enhancement, soaking, grinding, filtering, separation and the like. In the application, the inventor utilizes the infrared radiation technology to carry out aroma enhancement processing treatment on the grease body, and combines the optimization of related processing technology, so that the prepared grease body has the advantages of strong product flavor, high extraction efficiency, simple operation, short production period and the like, and can lay a production foundation for the application of the grease body in industry, thereby better adapting to the requirements of characteristic type industrialized development.
Description
Technical Field
The application belongs to the technical field of oil fine and deep processing, and particularly relates to a method for preparing a strong-flavor grease body by utilizing an infrared radiation technology.
Background
The grease body is a simple organelle composed of a phospholipid monomolecular layer, membrane proteins embedded in the phospholipid layer and neutral grease wrapped by the phospholipid layer, is also an important subcellular structure for storing fat in oil crops, has the characteristics of good emulsifying property and stability, and has wide development and application prospects in the fields of foods, medicines, cosmetics, feeds and the like.
Structural analysis shows that the oil content of the grease body is close to 80%, and the protein content of the grease body is about 0.5-2%. Research shows that under the condition of life activities such as amino acid conversion, oxidation activity and the like, and under the influence of factors such as high temperature, oxygen, light and the like, unsaturated fatty acid in grease can generate specific flavor. The generation and formation of flavors are closely related to the oil crop treatment mode and the extraction process of the oil bodies besides the characteristics of the flavors. Generally, the formation mechanism of the body flavor of the grease mainly comprises biological, chemical and physical effects, wherein volatile flavor substances are secondary specific markers generated in the preparation process of the grease, and enrichment analysis of the components and the content of the volatile flavor substances is generally carried out by adopting a headspace solid phase microextraction technology (SPME) and a gas chromatography mass spectrometry technology (GC-MS).
The research on the prior oil deep processing field mainly focuses on the processing technology of concentrated sesame oil (such as concentrated rapeseed oil and concentrated peanut oil) (such as concentrated rapeseed oil steaming and frying technology condition optimization, food technology and 2016; the processing technology of concentrated peanut oil with low aflatoxin, CN106520365A and the like), but more research reports on the concentrated oil body are not seen, and therefore, the research on the development of the key preparation technology of the oil body and the development of the concentrated oil bodies with different flavors have important technical significance for improving the industrial conversion rate and the application value of the oil body.
Disclosure of Invention
The application aims to provide a method for preparing a strong-flavor grease body by utilizing an infrared radiation technology, which is simple and convenient to operate, has the advantages of higher grease body extraction rate, shorter grease body production period and the like, and has strong flavor and obvious characteristics, and has great application significance in improving the industrial conversion rate of the grease body and promoting the characteristic type industrialized development.
The technical scheme adopted by the application is detailed as follows.
A method for preparing a strong fragrance type grease body by utilizing an infrared radiation technology comprises the following steps:
raw material pretreatment
Pre-treating oil raw materials containing grease bodies by shelling, removing impurities, cleaning and the like;
the oil feedstock is a plant seed or kernel containing a body of oil, including but not limited to: peanut, soybean, rapeseed, sesame, linseed, tea seed, walnut kernel, safflower seed, celandine seed, avocado seed, flax mustard seed, tung seed, sea buckthorn seed, shinyleaf yellowhorn seed, bergamot seed, capsicum seed, papaya seed, watermelon seed and the like, and when the grease body is specifically prepared, one or a mixture of a plurality of plant seeds or kernels in any proportion can be adopted;
infrared radiation flavoring
Uniformly mixing and paving the oil raw materials pretreated in the step (one), and placing the oil raw materials in an infrared radiation heating box for radiation aroma enhancement treatment;
the infrared radiation is far infrared radiation with the wavelength of 5.6-1000 mu m and a heating radiation function;
the radiation is carried out at the temperature of 110-160 ℃ for 10-50 min;
in actual operation, the single-layer film structure of the grease body is easily damaged by long-time high-temperature radiation, so that when the radiation temperature is lower, the radiation time is correspondingly increased; conversely, when the radiation temperature is high, the radiation time should be shortened correspondingly;
(III) soaking
Soaking the oil raw material subjected to infrared radiation treatment in the step (II) with water (specifically, deionized water is adopted for example); during the soaking operation, the mass ratio of the oil raw material to the water is 1:3-6, and the soaking time is 30-120 min;
grinding and filtering
Transferring the oil raw material soaked in the step (III) and water into a high-speed pulverizer for full grinding to obtain homogenate, and then filtering and collecting filtrate;
the grinding may specifically be, for example, intermittent high-speed grinding, that is: each grinding step is performed for 20 s, 10 is paused for s for 1 time, and the total grinding steps are 5-10 times;
in the preferred operation, the filter residue obtained by filtration can be added with water again to carry out secondary grinding, the filtrate is collected by filtration, and finally the filtrate is combined;
(fifth) separation
Adding sucrose into the filtrate collected in the step (four) until the mass fraction is 20%, and stirring for 5-15 min to ensure uniform mixing to obtain a suspension;
then adjusting the pH value of the suspension to be 9.0-11.0, continuously stirring for 5-15 min, uniformly mixing, and centrifuging for 10-30 min at 4000-8000 r/min;
collecting the upper layer of grease body, dispersing the grease body in water (specifically, deionized water is adopted), stirring and cleaning, centrifuging again, and collecting the cleaned grease body to obtain a strong fragrance type grease body;
the prepared aroma type grease body is milky white, light yellow or yellow grease (wet basis), the moisture content is generally 15-45%, the crude fat content (dry basis) is 70-95%, the crude protein content (dry basis) is 0.3-10%, and the aroma type grease body has rich baking aroma and obvious characteristics.
In the application, the inventor utilizes the infrared radiation technology to carry out aroma enhancement processing treatment on the grease body, and combines the optimization of related processing technology, so that the prepared grease body has the advantages of strong product flavor, high extraction efficiency, simple operation, short production period and the like, and can lay a production foundation for the application of the grease body in industry, thereby better adapting to the requirements of characteristic type industrialized development.
Drawings
FIG. 1 shows a strong fragrance type peanut oil body prepared by different radiation parameters, wherein A is 60-30 min, B is 80-30 min, C is 100-30 min, D is 120-30 min, E is 140-30 min, F is 160-30 min;
FIG. 2 is a graph of body color of a aroma type peanut butter;
FIG. 3 is a microstructure of a body of aroma type peanut butter;
FIG. 4 is a gas chromatogram of a control fatty acid;
fig. 5 is a gas chromatogram of the aroma group fatty acid.
Detailed Description
The application is further illustrated by the following examples. Before describing the specific examples, the methods and criteria for evaluating the part of the aroma type grease body in the following examples will be briefly described.
Strong-flavor peanut grease body sensory evaluation standard
In the specific evaluation, 4 evaluation indexes of color, aroma, taste and form are used for forming an evaluation factor set of the aroma type peanut grease body, namely factor set U= [ U1, U2, U3, U4] = [ color, aroma, taste and form ], each factor is evaluated according to four grades of excellent, good, medium and bad, and an evaluation grade set V= [ V1, V2, V3, V4] = [ excellent, good, medium and bad ] is obtained.
The specific sensory evaluation criteria are shown in the following table:
TABLE 1 Strong aromatic peanut oil sensory evaluation criteria
In the evaluation process, since the influence of each factor on the quality of the final grease body is different, the inventors further used a survey method and a contrast average method to determine the weight of each influence factor. In the determination process, 10 professional sensory judges score the importance degree of 4 factors of color, aroma, taste and form of the aroma type peanut butter body in the whole sensory evaluation. The score was 10 minutes, 0 being unimportant and 10 being the most important. The fuzzy weight vector a= {0.14, 0.30, 0.37, 0.19} of each factor is finally determined.
And finally, based on a fuzzy matrix transformation principle, multiplying the comprehensive judgment result of the prepared grease body sample by the corresponding scores (the scores 100, 90, 80 and 70 are sequentially given to the excellent, good, medium and bad) respectively, and adding to obtain the final total score of each sample.
Example 1
Taking commercial high oleic acid peanut (oleic acid content is more than 75%) as an example, the preparation process for preparing the aroma type grease body by utilizing the infrared radiation technology provided by the application is described as follows.
Raw material pretreatment
The peanut with high oleic acid is pretreated by shelling, impurity removal, red skin removal, cleaning, drying and the like, and then 300g is taken for standby.
Infrared radiation flavoring
Uniformly mixing and paving the pretreated high oleic acid peanut, and placing the peanut in an infrared radiation heating box for radiation aroma enhancement treatment. Specifically (the infrared radiation heating box is a product of Shanghai Kaisha laboratory equipment limited company, and the infrared radiation wavelength is 5.6-1000 μm).
(III) soaking
The high oleic acid peanut after infrared radiation is soaked by deionized water, and the method specifically comprises the following steps: the ratio of peanut to deionized water is 1:3, and the soaking time is 30 min.
Grinding and filtering
Transferring the soaked high oleic acid peanut into a high-speed pulverizer for grinding to obtain homogenate 1, filtering the homogenate 1 through four layers of gauze, and collecting filtrate 1;
adding deionized water (the ratio of the filter residue to the deionized water is 1:1) into the filter residue filtered by the gauze, grinding in a high-speed grinder again to obtain homogenate 2, filtering the homogenate 2 by four layers of gauze, and collecting filtrate 2.
During grinding, each grinding mode is as follows: intermittent high-speed grinding is carried out, wherein each grinding time is 1 time for 20 s to pause 10 s, and the total grinding time is 6 times.
(fifth) separation
Mixing the filtrate 1 and the filtrate 2 collected in the step (four), uniformly mixing, adding sucrose until the mass fraction is 20%, and stirring for 5min to ensure uniform mixing, thus obtaining suspension;
then adjusting the pH value of the suspension to be 9.0, continuously stirring for 15min, uniformly mixing, and centrifuging for 30min at 8000 r/min;
collecting the upper layer of oil body, dispersing in deionized water (the mass ratio of oil body to deionized water is 1:3), stirring for 6min for cleaning, centrifuging again at 8000 r/min for 30min, and collecting the cleaned oil body to obtain the aroma type oil body.
It should be noted that, in order to determine the appropriate radiation parameters, the inventors designed different experimental groups (the other operation steps are the same) for the radiation temperature and the radiation time in the step (two), and scored the aroma type peanut butter body obtained by the different experimental groups, and specific experimental designs and scoring results are shown in the following table.
Table 2, experimental design and comprehensive evaluation results
。
The results of the fat body prepared by a part of the experimental groups are shown in fig. 1. As is clear from the results of Table 2, the total score of group 4 was 95.875, which means that the sensory evaluation result of the aroma-rich peanut butter body was best at 140℃for 30min as the infrared radiation pretreatment parameter.
Further, the aroma type peanut grease body is prepared again according to the optimal parameters, and further evaluation is carried out, and the specific evaluation results are presented below.
TABLE 3 sensory evaluation results of highly flavored peanut butter body
Table 4, fuzzy evaluation matrix of aroma type peanut oil body
From the results, the obtained concentrated-flavor peanut oil body is prepared under the optimal pretreatment condition (HW-140-30 min), and the sensory evaluation grades of all indexes are between good and excellent, so that the quality of the concentrated-flavor peanut oil body is better.
Further, the fat body prepared in this optimal treatment group was used as an experimental aroma group, and as a control, only the infrared irradiation treatment (i.e., only the step (two) treatment) was omitted, and the obtained fat body was prepared as a control group. The physical and chemical properties of the grease prepared in the two groups were examined and analyzed, and the specific results are briefly described below.
First, color and microstructure
The measurement of the body color of the prepared grease (the sample photographs of fixed focal length and exposure were taken 3 times for each sample using a color taking device in Adobe Photoshop CS), and the results were comprehensively evaluated by red (R), green (G) and blue (B) is shown in fig. 2. Analysis can be seen: the red value (R) of the aroma group is significantly higher than the control group, but the green value (G) and blue value (B) are significantly lower than the control group. Therefore, the oil body of the aroma group is light yellow, and the overall color of the control group is milky white.
Microscopic observations of the prepared fat bodies are shown in fig. 3. It can be seen that: the round or oval fat bodies separated by the clearly visible boundary film are evenly distributed in the field of view, while the particle size of the aroma type peanut fat bodies is slightly larger than that of the peanut fat bodies of the control group under the same magnification and in the same size field of view, i.e. the particle size of the peanut fat bodies becomes larger when heated in the infrared radiation treatment process.
(II) basic component analysis
The body ingredients of the oil and fat of the aroma combination control group were tested and the results are shown in table 5 below.
TABLE 5 Strong-flavor peanut oil body basic ingredient (%)
From table 5, it can be derived that: the peanut oil body mainly comprises crude fat, water and crude protein. The moisture content of the aroma group is far higher than that of the control group and is basically doubled, which indicates that the water retention rate of the aroma type peanut grease body is far higher than that of the common peanut grease body; the thick aroma group has almost the same crude fat content as the control group, and the crude protein content is lower than that of the control group. The result shows that the infrared radiation treatment does not affect the content of crude fat in the aroma type peanut grease body, but the excessive temperature during the baking process causes partial exogenous protein denaturation, so that the exogenous protein is not easy to adsorb on the surface of the grease body, and the content of crude protein in the grease body is reduced.
(III) fatty acid and flavor component analysis
Further, the fatty acid components in the control group and the aroma group grease body are detected and measured by adopting a gas chromatography technology, and the specific results are shown in fig. 4 and 5. The specific fatty acid composition and content are shown in table 6 below, while the specific volatile flavor components are shown in table 7.
TABLE 6 Strong-flavor peanut oil body fatty acid composition and relative content (%)
Note that: sigma SFA total saturated fatty acids; sigma PUFA total polyunsaturated fatty acids; sigma MUFA total monounsaturated fatty acids; sigma UFA total unsaturated fatty acids.
As can be seen from table 6 above, the main fatty acids in the aroma group and the control group were oleic acid, palmitic acid, stearic acid, linoleic acid; the total saturated fatty acid content in the aroma type peanut grease body is 14.657 percent, and the total unsaturated fatty acid content is 85.344 percent, namely 3 types; oleic acid is an unsaturated fatty acid containing one carbon-carbon double bond in the molecular structure, and is a fatty acid constituting olein. One of the most widespread of natural unsaturated fatty acids exists. The content of linoleic acid in the fatty acids in the aroma group and the control group is greatly different, and the content of linoleic acid in the aroma group is far higher than that in the control group.
TABLE 7 aroma type peanut butter body volatile Components (%)
As can be seen from Table 7, the volatile components of the aroma type peanut butter body consist of 25 substances including aldehydes, ketones, esters and pyrazines, mainly consisting of aldehydes (48.06%), pyrazines (18.97%), and at least indenes (0.89%).
Further, after the aromatic peanut grease body is heated to 80 ℃ for 30min in a water bath in a headspace sample injection bottle, the volatile components of the aromatic peanut grease body are detected, and the corresponding sensory description is obtained by sniffing and consulting related documents as references, as shown in the following table 8.
TABLE 8 organoleptic description of volatile components of highly flavored peanut butter body
As can be seen from Table 8, the aroma in the aroma type peanut butter body is mainly provided by pyrazine substances. The volatile components of the control group do not contain pyrazine substances, and the intermediate product of the Maillard reaction is a pyrazine compound, so that the rich fried nut fragrance is provided for the rich fragrance peanut grease body. It has also been found that some aldehydes provide floral and fruity notes, and some provide off-flavors. But in general, the strong aromatic group grease body has strong toasted peanut aroma and obvious characteristics; the control group had a low overall flavor, a peanut taste and a slight grass taste, and lacked a roasted aroma.
Example 2
In this example, soybean is taken as an example, and a soybean oil fat body with strong fragrance is prepared. The preparation process was substantially similar to that of example 1, but the following was adjusted for some specific process parameters.
In the pretreatment of the raw materials, 300g of soybeans are reserved;
in the infrared radiation aroma enhancement, the radiation temperature is 150 ℃ and the radiation time is 15 min;
in the soaking step (III), the ratio of the soybeans to the deionized water is 1:5, and the soaking time is 70 min;
in the separation in the step (five), the pH of the suspension is adjusted to 11.0, and the suspension is centrifuged at 4000 r/min for 10 min.
The extraction rate of the oil body of the process is 47.6%, and the prepared aroma type soybean oil body is 142.8g in total, and is yellow, the moisture content is 35.11 +/-2.79 percent, the crude fat content is 79.83 +/-1.44 percent, and the crude protein content is 2.13+/-0.37 percent; has strong roasted soybean fragrance, no obvious beany flavor and obvious characteristics.
Example 3
In this example, 300g non-high oleic acid peanut is taken as an example, and a strong fragrance type peanut oil body is prepared. The preparation process was substantially similar to that of example 1, but the following was adjusted for some specific process parameters.
In the pretreatment of the raw materials, 210g of peanut kernels are obtained;
in the infrared radiation aroma enhancement, the radiation temperature is 120 ℃ and the radiation time is 50 min;
in the soaking step (III), the ratio of the peanut to the deionized water is 1:5, and the soaking time is 30min;
in the separation in the step (five), the pH of the suspension is adjusted to 11.0, and the suspension is centrifuged at 4000 r/min for 5 min.
The extraction rate of the oil body of the process is 48.2%, the prepared aroma type peanut oil body is 101.22g, and is light yellow, the moisture content is 37.25+/-0.92%, the crude fat content is 71.90 +/-1.43%, and the crude protein content is 2.56+/-0.44%; has stronger fragrance and obvious characteristics of the roasted peanuts.
Based on the experimental conditions, in general, under the application conditions of different infrared radiation parameters, the fragrance intensity of the aroma type grease body is different, and in terms of the infrared radiation parameters, the higher the infrared radiation temperature is and the longer the radiation time is, the higher the fragrance intensity of the obtained grease body is. But the combination of different radiation temperatures and radiation times has a different effect on the fragrance intensity of the fat body. In general, the proper increase of the radiation temperature and the prolonged radiation time are beneficial to obtaining the aroma type grease body under the condition of not damaging the property and the structure of the grease body.
Claims (7)
1. A processing method for increasing the linoleic acid content in peanut oil bodies, which is characterized by comprising the following steps:
raw material pretreatment
The peanut raw materials are subjected to shelling, impurity removal and cleaning pretreatment;
infrared radiation flavoring
Uniformly mixing and paving the pretreated peanut raw material in the step (I), and placing the mixture in an infrared radiation heating box for radiation aroma enhancement treatment;
the infrared radiation is far infrared radiation with the wavelength of 5.6-1000 mu m and a heating radiation function;
the radiation is carried out at the temperature of 110-160 ℃ for 10-50 min;
(III) soaking
Soaking the peanut raw material subjected to infrared radiation treatment in the step (II) in water;
grinding and filtering
Fully grinding the peanut raw material soaked in the step (III) to obtain homogenate, filtering, and collecting filtrate;
(fifth) separation
Separating the filtrate collected in the step (four) to obtain peanut grease bodies.
2. The method of claim 1, wherein in step (v), the specific separation method comprises:
adding sucrose into the filtrate collected in the step (four) until the mass fraction is 20%, and uniformly mixing to obtain a suspension;
then, adjusting the pH value of the suspension to be 9.0-11.0, and centrifuging at 4000-8000 r/min for 10-30 min; collecting the upper layer of grease body, and cleaning to obtain the strong fragrance type grease body.
3. The method for increasing the linoleic acid content of peanut oil according to claim 1, wherein in the third step, the mass ratio of the oil material to water is 1:3-6, and the soaking time is 30-120 min.
4. The aroma type peanut grease body is characterized by being prepared by the following steps:
raw material pretreatment
The peanut raw materials are subjected to shelling, impurity removal and cleaning pretreatment;
the peanut raw material is high-oleic acid peanut with oleic acid content more than 75%;
infrared radiation flavoring
Uniformly mixing and paving the oil raw materials pretreated in the step (one), and placing the oil raw materials in an infrared radiation heating box for radiation aroma enhancement treatment;
the infrared radiation is far infrared radiation with the wavelength of 5.6-1000 mu m and a heating radiation function;
the radiation is carried out at 140 ℃ for 30min;
(III) soaking
Soaking the oil raw material subjected to infrared radiation treatment in the step (II) in water;
the soaking operation is as follows: the ratio of the peanuts to the deionized water is 1:3, and the soaking time is 30min;
grinding and filtering
Fully grinding the oil raw material soaked in the step (III) to obtain homogenate, filtering, and collecting filtrate;
(fifth) separation
The concentrated-flavor grease body is separated from the filtrate collected in the step (four), and the specific separation method is as follows:
adding sucrose into the filtrate collected in the step (four) until the mass fraction is 20%, and uniformly mixing to obtain a suspension;
then the suspension is adjusted to ph=9.0, centrifuged at 8000 r/min for 30min; collecting the upper layer of grease body, and cleaning to obtain the strong fragrance peanut grease body;
the aroma type peanut grease body comprises: moisture content 43.70+ -1.18% on a wet basis; the crude fat content was 76.32.+ -. 0.25% and the crude protein content was 0.95.+ -. 0.23% on a dry basis.
5. A processing method for preparing a strong-flavor grease body by utilizing an infrared radiation technology is characterized by comprising the following steps:
raw material pretreatment
Removing shells, removing impurities and cleaning pretreatment on oil raw materials containing grease bodies;
the oil raw material is plant seeds or kernels containing oil bodies, and is: rapeseed, sesame, linseed, tea seed, walnut kernel, safflower seed, celandine seed, avocado seed, flax seed, tung seed, seabuckthorn seed, shinyleaf yellowhorn seed, grapefruit seed, chilli seed, papaya seed or watermelon seed;
infrared radiation flavoring
Uniformly mixing and paving the oil raw materials pretreated in the step (one), and placing the oil raw materials in an infrared radiation heating box for radiation aroma enhancement treatment;
the infrared radiation is far infrared radiation with the wavelength of 5.6-1000 mu m and a heating radiation function;
the radiation is carried out at the temperature of 110-160 ℃ for 10-50 min;
(III) soaking
Soaking the oil raw material subjected to infrared radiation treatment in the step (II) in water;
grinding and filtering
Fully grinding the oil raw material soaked in the step (III) to obtain homogenate, filtering, and collecting filtrate;
(fifth) separation
And (3) separating from the filtrate collected in the step (four) to obtain the aroma type grease body.
6. The method for preparing a highly flavored fat body by infrared radiation technology according to claim 5, wherein in the step (five), the specific separation method comprises:
adding sucrose into the filtrate collected in the step (four) until the mass fraction is 20%, and uniformly mixing to obtain a suspension;
then, adjusting the pH value of the suspension to be 9.0-11.0, and centrifuging at 4000-8000 r/min for 10-30 min; collecting the upper layer of grease body, and cleaning to obtain the strong fragrance type grease body.
7. The method for producing a highly flavored fat body by using an infrared radiation technique according to claim 5, wherein in the third step, the mass ratio of the oil material to water is 1:3-6, and the soaking time is 30-120 min.
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