CN111254005A - Preparation method of functional edible oil - Google Patents
Preparation method of functional edible oil Download PDFInfo
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- CN111254005A CN111254005A CN202010058720.9A CN202010058720A CN111254005A CN 111254005 A CN111254005 A CN 111254005A CN 202010058720 A CN202010058720 A CN 202010058720A CN 111254005 A CN111254005 A CN 111254005A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
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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
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/008—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
- C11B5/0092—Mixtures
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- 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
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Abstract
The invention discloses a preparation method of functional edible oil, which comprises the following steps: (1) processing raw materials, namely cutting and stirring peanut pulp obtained by crushing peanut seeds and bovine adipose tissues to obtain granular adipose tissues, and mixing the granular adipose tissues to obtain mixed pulp; (2) ultrasonic soaking: boiling the mixed slurry in a water-proof way; soaking in a mixed emulsion obtained by dispersing lemon seed/garlic composite oil, cysteine hydrochloride and fatty acid sucrose ester in edible alcohol, and performing microwave ultrasonic treatment to obtain a liquid layer A and an emulsifying layer; (3) and (3) enzymolysis treatment: carrying out enzymolysis on the emulsifying layer in enzyme-loaded lotus leaves, and then carrying out low-temperature physical squeezing to obtain a liquid layer B and cake; (4) mixing the liquid layer A and the liquid layer B, and separating in an oil-water separator to obtain functional edible oil; the edible oil disclosed by the invention not only has good oxidation resistance and high-temperature frying resistance, but also has an auxiliary health-care function of resisting cancers; meanwhile, the problem that the peroxide value of the butter extracted at high temperature is higher at present is solved.
Description
Technical Field
The invention belongs to the field of edible oil production, and particularly relates to a preparation method of functional edible oil.
Background
As the living necessities of people, the selection of edible oil by people focuses more on the nutrition, health and health care functions of the edible oil along with the continuous improvement of the living standard of people; the total intake proportion of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid in the intake of the adult dietary fat of Chinese residents is close to 1:1:1, and in order to achieve the fat ratio, people need to pay attention to matching of different oils and fats to keep the health and balance of the intake of the fat;
the peanut oil is edible oil which is relatively easy to digest, contains more than 80 percent of unsaturated fatty acid (containing 41.2 percent of oleic acid and 37.6 percent of linoleic acid), also contains 19.9 percent of saturated fatty acid such as palmitic acid, stearic acid, arachidic acid and the like, has good fatty acid composition and is easy to digest and absorb by human bodies; the long-term consumption of the peanut oil also has the function of reducing the content of cholesterol in the human body, and the peanut oil becomes popular edible oil;
the beef tallow is common animal oil, is generally solid at room temperature, has the saturated fatty acid content of about 65 percent, mainly comprises triglyceride consisting of palmitic acid, stearic acid and oleic acid, contains nutrient components such as trace elements, vitamin A, E and the like, has the effect of promoting the absorption of fat-soluble vitamins, has the health-care effects of improving the matrix immunity, resisting oxidation and maintaining the intestinal health, has special fragrance compared with vegetable oil, can promote appetite, and is widely applied to the food processing industry; however, the butter is not easy to be digested and absorbed by human body due to high cholesterol content and very complex triglyceride components; the conventional processing and production process of the beef tallow is relatively extensive, most of the obtained beef tallow has special mutton smell and fishy smell, and the problems of high peroxide value and nutrition loss of the oil easily caused by long-time high-temperature heating in the traditional beef tallow preparation process are solved, so that the quality of the oil is reduced, the flavor is deteriorated, and the application range of the beef tallow is limited due to the problem that the beef tallow is not beneficial to human health due to large-scale eating.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of functional edible oil, the invention adopts a cooking treatment and microwave ultrasonic extraction combined method to compositely extract peanut oil and beef tallow to obtain animal and vegetable composite edible oil, lemon seed oil and garlic oil are also compounded in the edible oil, and the edible oil not only has good oxidation resistance and high-temperature frying resistance, but also has an auxiliary health care function of cancer resistance; the peanut oil is used as liquid vegetable oil, and is compositely extracted with the beef tallow to improve the extraction rate of the beef tallow, and the edible oil extraction method simultaneously solves the problem that the peroxide value of the beef tallow extracted at high temperature is higher;
the technical scheme for solving the technical problems is as follows:
a preparation method of functional edible oil specifically comprises the following steps:
(1) raw material treatment: taking fresh peanuts, shelling the fresh peanuts to obtain fresh peanut seeds, and crushing the peanut seeds to obtain peanut pulp; taking bovine adipose tissues, cutting and stirring the bovine adipose tissues to obtain granular adipose tissues, and then uniformly stirring and mixing the granular adipose tissues with peanut pulp to obtain mixed pulp;
(2) ultrasonic soaking: boiling the mixed slurry obtained in the step (1) in a water-proof manner; soaking in the mixed emulsion, and performing ultrasonic microwave synergistic treatment to obtain a supernatant fluid layer A and an emulsifying layer; the mixed emulsion is obtained by dispersing lemon seed/garlic composite oil, cysteine hydrochloride and fatty acid sucrose ester in edible alcohol;
(3) and (3) enzymolysis treatment: adding enzyme-loaded lotus leaves into the emulsion layer obtained in the step (2), stirring at constant temperature for enzymolysis, and filtering the enzyme-loaded lotus leaves to obtain an enzymolysis emulsion layer; the enzyme-loaded lotus leaf is prepared by loading protease on lotus leaf;
(4) physical low-temperature squeezing: performing low-temperature physical squeezing on the enzymolysis emulsifying layer in the step (3), and filtering by a pressing plate to obtain a liquid layer B and cake; the temperature of the low-temperature physical squeezing is 40-50 ℃;
(5) mixing the liquid layer A and the liquid layer B, and separating in an oil-water separator to obtain functional edible oil;
preferably, the weight ratio of the granular adipose tissues to the peanut pulp in the step (1) is 10: 1;
preferably, the addition amount of the mixed emulsion in the step (2) is 1-5 times of the weight of the mixed slurry; in the mixed emulsion, the mass percent of the lemon seed/garlic composite oil is 1-5%, the mass percent of the cysteine hydrochloride is 0.01-0.05%, and the mass percent of the fatty acid sucrose ester is 0.001-0.005%; the concentration of the edible alcohol is 50-70%;
preferably, the frequency of the ultrasonic wave in the step (2) is 35KHz, the power is 400-600W, and the microwave power is 200-300W; the ultrasonic microwave treatment time is 30-60 min;
the preparation method of the lemon seed/garlic composite oil in the step (2) comprises the following steps: cleaning fresh garlic, removing impurities, slicing, freeze-drying, grinding into powder, soaking the garlic powder in lemon seed oil, stirring, and squeezing and filtering with a plate-and-frame filter to obtain lemon seed/garlic composite oil; the particle size of the garlic powder is 80-100 meshes; the mass volume ratio of the garlic powder to the lemon seed oil is 10-20g/100 mL; the stirring treatment conditions are as follows: stirring at 5-10 deg.C; stirring for 30-45 min; the stirring speed is 800-;
preferably, the lemon seed oil is prepared by adopting a low-temperature physical pressing mode;
preferably, the addition amount of the enzyme-loaded lotus leaves in the step (3) is 4-6% of the weight of the emulsifying layer; the enzymolysis temperature is 40-50 ℃; the enzymolysis time is 5-10 h;
the preparation method of the enzyme-loaded lotus leaf comprises the following steps: dispersing protease in sodium alginate aqueous solution to obtain protease dispersion, cleaning fresh lotus leaves, removing impurities, freeze-drying, placing in the protease dispersion, taking out, and freeze-drying to obtain enzyme-loaded lotus leaves;
preferably, the protease is one or two of bromelain, ficin and papain;
preferably, the temperature of the low-temperature physical pressing in the step (4) is 40-50 ℃;
according to the method, the grease is extracted by mixing and cooking the fresh peanut pulp and the fat particles of the beef tallow, and the dissolution rate of the beef tallow is improved by the peanut oil in the liquid grease according to the principle of similarity and intermiscibility;
in the method, the grease is preliminarily extracted from the grease extraction raw material by adopting a mode of combining the soaking of an emulsifying system and microwave ultrasound, the soaking of the emulsifying system reduces the interaction between fat and protein, improves the extraction rate of the grease, and obviously reduces the enzymolysis time; meanwhile, cysteine hydrochloride in an emulsification system can obviously improve the stability of active ingredients in the lemon seed/garlic composite oil; the lemon seeds can effectively cover the spicy smell of the garlic oil and reduce the unpleasant smell emitted by the garlic oil in the manufacturing process; the lemon seed oil and the garlic oil obviously reduce the cowy flavor and the fishy smell of the beef tallow, and the limonin, the garlicin and other active ingredients in the lemon seed/garlic composite oil effectively prevent the grease from being oxidized and reduce the peroxide value in the grease; meanwhile, the soaking ultrasonic treatment is beneficial to the release of active substances such as anthocyanin and resveratrol in the peanut red skin; the active ingredients in the edible oil have a synergistic antioxidant effect, so that the shelf life of the edible oil can be prolonged;
the oil slurry soaked in the method is easier to carry out enzymolysis, and enzyme-loaded lotus leaves are adopted for carrying out enzymolysis in the enzymolysis process; the enzyme-loaded lotus leaves effectively stabilize the environment around the protease, improve the activity retention time of the enzyme and improve the enzymolysis efficiency; the lotus leaves with the micro-nano structures are used as carriers, so that the loading capacity of the enzyme is effectively improved, the micro-nano structures of the lotus leaves improve the contact probability of the enzyme and the grease, the enzymolysis speed is improved, and the extraction time of the grease is remarkably reduced; the effective components such as nuciferine in folium Nelumbinis can sufficiently adsorb free fatty acid generated in oil, so as to reduce acid value and provide suitable environment for maintaining enzyme activity; along with the enzymolysis, various beneficial substances in the lotus leaves are dissolved in the grease, and the grease has the faint scent of the lotus leaves, so that the fishy smell of beef tallow can be effectively reduced, and the flavor of the grease is improved; the enzyme-loaded lotus leaves after enzymolysis are separated in a filtering mode, and the separated enzyme still keeps good activity, so that the utilization rate of the enzyme is improved; meanwhile, pigment in the oil can be effectively adsorbed by the adsorption effect of the porous structure of the enzyme-loaded lotus leaf, so that the pure color of the oil is ensured;
advantageous effects
The method provided by the invention combines the cooking-ultrasonic extraction-enzymolysis-low-temperature squeezing modes to cooperatively extract the oil in the peanut and beef fat tissues, so that the extraction rate of the oil is remarkably improved, the extraction quality of the oil is ensured, the ratio of saturated fatty acid to unsaturated fatty acid in the edible oil obtained by extraction is reasonable, the variety is rich, the edible oil is rich in flavor substances and active ingredients, the nutrition is comprehensive, the acid value and peroxide value are low, the cholesterol content is low, and the oxidation stability is good; meanwhile, the edible oil also has the auxiliary health-care effects of reducing cholesterol and resisting cancer;
the edible oil provided by the invention contains antibacterial components, so that the influence of strain pollution in the preparation and storage processes of the edible oil is effectively inhibited, and the quality guarantee period of the edible oil is prolonged;
the edible oil obtained by the method has the advantages that the existence of the antioxidant ingredients effectively avoids the edible oil from acidification and putrefaction, improves the quality of the edible oil, and has good application prospect in the field of fried food;
according to the method, the lemon seed oil/garlic oil, cysteine hydrochloride and edible alcohol are compounded to form the composite emulsion, and the composite emulsion is soaked and combined with ultrasonic microwave to extract the oil, so that the extraction rate of the oil can be remarkably improved, and the flavor and the oxidation resistance of the oil can be improved;
according to the method, the oil raw material is subjected to enzymolysis by adopting the enzyme-loaded lotus leaves, so that the activity of the enzyme is obviously improved, the extraction rate of the oil is improved, the enzyme is recycled, and the utilization rate of the enzyme is improved; meanwhile, the lotus leaves have the functions of reducing the acid value and the cholesterol content in the grease and endowing the grease and the lotus leaves with fragrant flavor.
Detailed Description
Example 1
Preparing lemon seed/garlic composite oil:
(1) cleaning fresh full lemon seeds, removing impurities, drying, shelling, pulverizing the lemon seeds into powder, and physically squeezing at low temperature of 40-50 ℃ to obtain lemon seed oil;
(2) cleaning fresh garlic, removing impurities, slicing, freeze-drying, grinding into 80-100 mesh powder, soaking 1kg of garlic powder in 10L of lemon seed oil, stirring, squeezing and filtering with a plate-and-frame filter to obtain lemon seed/garlic composite oil; wherein, the stirring treatment conditions are as follows: stirring at 5-10 deg.C; stirring for 30-45 min; the stirring speed is 800-;
example 2
Preparation of enzyme-loaded lotus leaves:
cleaning fresh lotus leaves, removing impurities, cutting into pieces of 3cm × 3cm, drying in a freeze dryer, soaking in sodium alginate aqueous solution of bromelain (the content of bromelain is 2 wt%, and the content of sodium alginate is 0.5 wt%), performing ultrasonic dispersion treatment, taking out, freeze drying, and continuously repeating soaking and freezing treatment for 2-3 times to obtain enzyme-loaded lotus leaves A;
cleaning fresh lotus leaves, removing impurities, cutting into 6cm multiplied by 6cm sheets, placing the sheets in a freeze dryer, soaking the sheets in a sodium alginate aqueous solution of bromelain (the content of the bromelain is 4 wt%, and the content of the sodium alginate is 1 wt%), performing ultrasonic dispersion treatment, taking out the sheets, freeze-drying the sheets, and continuously repeating the soaking and freeze-drying treatment for 2-3 times to obtain enzyme-loaded lotus leaves B;
example 3
The preparation method of the functional edible oil specifically comprises the following steps:
(1) raw material treatment: taking fresh peanuts, shelling the fresh peanuts to obtain fresh peanut seeds, and crushing 1kg of peanut seeds to obtain peanut pulp; cutting 10kg of bovine adipose tissue, stirring to obtain granular fat, and uniformly stirring and mixing with peanut pulp to obtain mixed pulp;
(2) ultrasonic soaking: boiling the mixed slurry in a water-proof way; soaking the mixture in mixed emulsion of which the weight is 1 time that of the mixed slurry, and performing ultrasonic and microwave synergistic treatment to obtain a supernatant fluid layer A and an emulsifying layer; the mixed emulsion is obtained by dispersing lemon seed/garlic composite oil, cysteine hydrochloride and fatty acid sucrose ester in 50% edible alcohol, wherein the mass percentage of the lemon seed/garlic composite oil is 5%, the mass percentage of the cysteine hydrochloride is 0.05% and the mass percentage of the fatty acid sucrose ester is 0.005%; the ultrasonic microwave treatment conditions are that the ultrasonic frequency is 35KHz, the power is 400W, and the microwave power is 300W; the time of ultrasonic microwave treatment is 30 min;
(3) and (3) enzymolysis treatment: adding enzyme-loaded lotus leaves B (prepared in example 2) accounting for 4% of the weight of the emulsion layer into the emulsion layer in the step (2), stirring and performing enzymolysis at 40-50 ℃ for 10 hours, and filtering the enzyme-loaded lotus leaves to obtain an enzymolysis emulsion layer;
(4) physical low-temperature squeezing: physically squeezing the enzymolysis emulsifying layer filtered in the step (3) at 40-50 ℃, and filtering by a pressing plate to obtain a liquid layer B and cake;
(5) mixing the liquid layer A and the liquid layer B, and separating in an oil-water separator to obtain functional edible oil;
the fresh peanuts are full peanuts which are just picked and are not aired;
the edible oil prepared by the embodiment has fine oil mouth feel and pure color, and is accompanied with light lotus leaf faint scent;
example 4
The preparation method of the functional edible oil specifically comprises the following steps:
(1) raw material treatment: taking fresh peanuts, shelling the fresh peanuts to obtain fresh peanut seeds, and crushing 1kg of peanut seeds to obtain peanut pulp; cutting 10kg of bovine adipose tissue, stirring to obtain granular fat, and uniformly stirring and mixing with peanut pulp to obtain mixed pulp;
(2) ultrasonic soaking: boiling the mixed slurry in water, soaking the mixed slurry in mixed emulsion of which the weight is 3 times that of the mixed slurry, and performing ultrasonic microwave synergistic treatment to obtain a supernatant fluid layer A and an emulsifying layer; the mixed emulsion is obtained by dispersing lemon seed/garlic composite oil, cysteine hydrochloride and fatty acid sucrose ester in 60% edible alcohol, wherein the mass percentage of the lemon seed/garlic composite oil is 3%, the mass percentage of the cysteine hydrochloride is 0.03%, and the mass percentage of the fatty acid sucrose ester is 0.003%; the ultrasonic microwave treatment conditions are that the ultrasonic frequency is 35KHz, the power is 500W, and the microwave power is 250W; the time of ultrasonic microwave treatment is 45 min;
(3) and (3) enzymolysis treatment: adding enzyme-loaded lotus leaves B (obtained by preparation in example 2) accounting for 5% of the weight of the emulsion layer into the emulsion layer in the step (2), stirring and carrying out enzymolysis at 40-50 ℃ for 8 hours, and filtering the enzyme-loaded lotus leaves to obtain an enzymolysis emulsion layer;
(4) physical low-temperature squeezing: physically squeezing the enzymolysis emulsifying layer filtered in the step (3) at 40-50 ℃, and filtering by a pressing plate to obtain a liquid layer B and cake;
(5) mixing the liquid layer A and the liquid layer B, and separating in an oil-water separator to obtain functional edible oil;
the fresh peanuts are full peanuts which are just picked and are not aired;
the edible oil prepared by the embodiment has fine oil mouth feel and pure color, and is accompanied with light lotus leaf faint scent;
example 5
The preparation method of the functional edible oil specifically comprises the following steps:
(1) raw material treatment: taking fresh peanuts, shelling the fresh peanuts to obtain fresh peanut seeds, and crushing 1kg of peanut seeds to obtain peanut pulp; cutting 10kg of bovine adipose tissue, stirring to obtain granular fat, and uniformly stirring and mixing with peanut pulp to obtain mixed pulp;
(2) ultrasonic soaking: boiling the mixed slurry in a water-proof way; soaking the mixture in mixed emulsion of which the weight is 5 times that of the mixed slurry, and performing ultrasonic and microwave synergistic treatment to obtain a supernatant fluid layer A and an emulsifying layer; the mixed emulsion is obtained by dispersing lemon seed/garlic composite oil, cysteine hydrochloride and fatty acid sucrose ester in 70% edible alcohol, wherein the mass percentage of the lemon seed/garlic composite oil is 1%, the mass percentage of the cysteine hydrochloride is 0.01%, and the mass percentage of the fatty acid sucrose ester is 0.001%; the ultrasonic microwave treatment conditions are that the ultrasonic frequency is 35KHz, the power is 600W, and the microwave power is 200W; the time of ultrasonic microwave treatment is 60 min;
(3) and (3) enzymolysis treatment: adding enzyme-loaded lotus leaves B (prepared in example 2) with the weight being 6% of that of the emulsion layer into the emulsion layer in the step (2), stirring and carrying out enzymolysis for 5 hours at 40-50 ℃, and filtering the enzyme-loaded lotus leaves to obtain an enzymolysis emulsion layer;
(4) physical low-temperature squeezing: physically squeezing the enzymolysis emulsifying layer filtered in the step (3) at 40-50 ℃, and filtering by a pressing plate to obtain a liquid layer B and cake;
(5) mixing the liquid layer A and the liquid layer B, and separating in an oil-water separator to obtain functional edible oil;
the fresh peanuts are full peanuts which are just picked and are not aired;
the edible oil prepared by the embodiment has fine oil mouth feel and pure color, and is accompanied with light lotus leaf faint scent;
comparative example 1
Comparative example 1 the process for preparing edible oil was substantially the same as example 5 except for the step (2), and the process for preparing comparative example 1 in which the ultrasonic immersion of the step (2) was: boiling the mixed slurry in water, soaking the boiled mixed slurry in 70% edible alcohol which is 3 times of the weight of the mixed slurry, and performing ultrasonic microwave synergistic treatment to obtain a supernatant fluid layer A and an emulsifying layer;
comparative example 2
Comparative example 2 the method for preparing edible oil was substantially the same as that of example 5 except for the difference of step (3), and the method for preparing comparative example 2 in which the enzymatic treatment of step (3) was: adding bromelain in an amount which is equal to that in the example 5 into the emulsion layer obtained in the step (2), stirring at 40-50 ℃ for enzymolysis for 5 hours, and then carrying out enzyme deactivation treatment to obtain an enzymolysis emulsion layer;
comparative example 3
Comparative example 3 the process for preparing edible oil was substantially the same as that of example 5 except for the difference in step (3), and the enzymatic treatment of step (3) in the process for preparing comparative example 3 was: adding bromelain into the emulsion layer obtained in the step (2) in an amount equal to that in example 5, stirring and performing enzymolysis at 40-50 ℃ for 5 hours, then performing enzyme deactivation treatment, adding freeze-dried lotus leaves in an amount equal to that in example 5, stirring and performing enzymolysis for 5 hours, and filtering to remove the freeze-dried lotus leaves to obtain an enzymolysis emulsion layer;
the preparation method of the freeze-dried lotus leaf is the same as that of the embodiment 2: cutting fresh lotus leaves into 6cm × 6cm, soaking in 1 wt% sodium alginate aqueous solution, performing ultrasonic dispersion soaking treatment, taking out, freeze-drying, and continuously repeating soaking and freezing treatment for 2-3 times to obtain lyophilized lotus leaves;
example 6
Investigation of enzyme Activity:
after the enzyme-carrying lotus leaves obtained by separation in examples 3-5 are recovered, the enzyme activity in the lotus leaves is detected, the retention condition of the enzyme activity is recorded, and the retention ratio of the enzyme activity is evaluated by the enzyme activity retention ratio which is the activity of the enzyme in the enzyme-carrying lotus leaves recovered after enzymolysis treatment/the activity of the enzyme in the enzyme-carrying lotus leaves which are not subjected to enzymolysis multiplied by 100 percent; the test results show that the enzyme activity retention rate in the enzyme-loaded leaves obtained by the separation of the examples 3-5 reaches more than 50 percent.
Testing the performance of the edible oil:
the yield of the edible oil prepared in the examples 3-5 and the comparative examples 1-3 is calculated and analyzed, meanwhile, various performance indexes of the edible oil are tested, and the cholesterol content detection method refers to GB 5009.128-2016; the acid value detection method refers to GB 5009.229-2016; the peroxide number test method refers to GB 5009.227-2016; the results are reported in Table 1.
TABLE 1 physical and chemical indexes of edible oil
As can be seen from Table 1, the edible oils prepared in examples 3-5 of the present invention have low acid value, peroxide number, trans-fatty acid content and cholesterol content; the standard is met; acid value is less than or equal to 2.5mg/g (GB5009.229), and peroxide value is less than or equal to 0.2g/100g (GB 5009.227).
Analysis of oil yield:
example 5 the yield of the grease in the preparation method is higher than that in comparative example 1, and example 5 is different from comparative example 1 in that: in ultrasonic soaking, the mixed emulsion is adopted for soaking in example 5, and the edible alcohol is adopted for soaking in comparative example 1; the invention is proved that the mixed emulsion microwave ultrasonic soaking and cooking slurry is beneficial to the dissolution of the grease and the remarkable improvement of the yield of the grease; probably, the soaking of the mixed emulsion converts partial protein in the peanut pulp and the beef fat tissue, weakens the combination effect of the protein and the fat, and leads the fat to be easy to be separated from the protein and extracted;
the yield of the grease in the preparation method of the example 5 is obviously higher than that of the comparative examples 2 and 3, and the comparative examples 2 and 3 are basically the same as the method for extracting the grease in the example 5, except that the addition form of the enzyme is different; under the conditions of the same enzyme adding amount and the same enzymolysis time, the oil yield of the comparative examples 2 and 3 is lower than that of the example 5, the comparative examples 2 and 3 are mainly influenced by enzyme activity, the enzymolysis is carried out under the condition of directly adding the enzyme, the enzyme activity is influenced by an emulsification system along with the progress of the enzymolysis, so that the enzyme activity is reduced, and the enzymolysis effect is weakened so that the oil extraction rate is reduced; the lotus leaf loaded protease has a protection effect on the protease, and the lotus leaf loaded protease has an effect of regulating the environment around the enzyme so as to keep the activity of the enzyme, thereby improving the oil extraction rate.
Physical and chemical detection index analysis:
the oil and fat compositions prepared in comparative examples 1 to 3 had higher acid value, peroxide number, trans-fatty acid content, and cholesterol content than those of example 5; because the active ingredients and cysteine hydrochloride in the lemon seed/garlic composite oil in the mixed emulsification system have the function of resisting grease oxidation; meanwhile, the lotus leaf flavone, nuciferine and other active ingredients in the lotus leaves can effectively improve the oxidation resistance of the grease and inhibit the formation of trans-fatty acid, and meanwhile, the lotus leaves can effectively reduce the acid value of the grease and the content of cholesterol in the grease;
high temperature frying experiment:
putting the functional edible oil prepared in the examples 2-4 and the comparative examples 1-3 into a frying pan, heating at 180 ℃ for 24h, and respectively taking oil samples for detection and analysis in different time periods;
the peroxide number and trans-fatty acid content of the oil sample after 12h heating are shown in table 2.
TABLE 2 peroxide number and trans-fatty acid content in oil samples after heat treatment
| Peroxide number (g/100g) | Trans fatty acid content (%) | |
| Example 3 | 0.53 | 3.04 |
| Example 4 | 0.40 | 3.03 |
| Example 5 | 0.28 | 2.98 |
| Comparative example 1 | 2.18 | 3.98 |
| Comparative example 2 | 3.23 | 4.37 |
| Comparative example 3 | 5.46 | 4.01 |
The peroxide number and trans-fatty acid content of the oil sample after heating for 24h are shown in table 3.
TABLE 3 peroxide number and Trans-fatty acid content in oil samples after Heat treatment
| Peroxide number (g/100g) | Trans fatty acid content (%) | |
| Example 3 | 1.63 | 3.88 |
| Example 4 | 1.40 | 3.34 |
| Example 5 | 1.38 | 3.23 |
| Comparative example 1 | 7.18 | 4.98 |
| Comparative example 2 | 8.19 | 5.63 |
| Comparative example 3 | 7.96 | 5.11 |
As can be seen from tables 2 and 3, the peroxide numbers and the trans-fatty acid contents of the edible oils obtained in examples 3-5 were still low after the heat treatment, indicating that the edible oils of the present invention have good oxidation stability;
as can be seen from the comparison of tables 1, 2 and 3, the peroxide values and the trans-fatty acid contents of the edible oils obtained in examples 3-5 and comparative examples 1-3 are increased with the increase of the heating time, but the increase of comparative examples 1-3 is larger than that of example 5, especially the increase of the peroxide values is larger, which shows that the oxidation stability of the edible oil can be remarkably improved by the soaking treatment of the mixed emulsion formed by the lemon seeds/garlic oil, the lemon seeds/garlic composite oil, the cysteine hydrochloride, the sucrose fatty acid ester and the edible alcohol and the enzymolysis treatment of the enzyme-loaded lotus leaves in the method of the invention;
finally, the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, and other modifications or equivalent substitutions made by the technical solution of the present invention by those skilled in the art should be covered within the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. The preparation method of the functional edible oil is characterized by comprising the following steps:
(1) raw material treatment: taking fresh peanuts, shelling the fresh peanuts to obtain fresh peanut seeds, and crushing the peanut seeds to obtain peanut pulp; taking bovine adipose tissues, cutting and stirring the bovine adipose tissues to obtain granular adipose tissues, and then uniformly stirring and mixing the granular adipose tissues with peanut pulp to obtain mixed pulp;
(2) ultrasonic soaking: boiling the mixed slurry obtained in the step (1) in a water-proof manner; soaking in the mixed emulsion, and performing ultrasonic microwave synergistic treatment to obtain a supernatant fluid layer A and an emulsifying layer; the mixed emulsion is obtained by dispersing lemon seed/garlic composite oil, cysteine hydrochloride and fatty acid sucrose ester in edible alcohol;
(3) and (3) enzymolysis treatment: adding enzyme-loaded lotus leaves into the emulsion layer obtained in the step (2), stirring at constant temperature for enzymolysis, and filtering the enzyme-loaded lotus leaves to obtain an enzymolysis emulsion layer; the enzyme-loaded lotus leaf is prepared by loading protease on lotus leaf;
(4) physical low-temperature squeezing: performing low-temperature physical squeezing on the enzymolysis emulsifying layer in the step (3), and filtering by a pressing plate to obtain a liquid layer B and cake; the temperature of the low-temperature physical squeezing is 40-50 ℃;
(5) and mixing the liquid layer A and the liquid layer B, and separating in an oil-water separator to obtain the functional edible oil.
2. The method of claim 1, wherein the weight ratio of the granular adipose tissue to the peanut pulp in step (1) is 10: 1.
3. The method for preparing functional edible oil according to claim 1, wherein the mixed emulsion in the step (2) is added in an amount of 1 to 5 times the weight of the mixed slurry; in the mixed emulsion, the mass percent of the lemon seed/garlic composite oil is 1-5%, the mass percent of the cysteine hydrochloride is 0.01-0.05%, and the mass percent of the fatty acid sucrose ester is 0.001-0.005%; the concentration of the edible alcohol is 50-70%.
4. The method for preparing functional edible oil as claimed in claim 1, wherein the ultrasonic frequency in step (2) is 35KHz, the power is 400-600W, and the microwave power is 200-300W; the time of ultrasonic microwave treatment is 30-60 min.
5. The method for preparing functional edible oil according to claim 1 or 3, wherein the method for preparing the lemon seed/garlic composite oil comprises the following steps: cleaning fresh garlic, removing impurities, slicing, freeze-drying, grinding into powder, soaking the garlic powder in lemon seed oil, stirring, and squeezing and filtering with a plate-and-frame filter to obtain the lemon seed/garlic composite oil.
6. The method of preparing functional edible oil according to claim 5, wherein the garlic powder has a particle size of 80-100 mesh; the mass volume ratio of the garlic powder to the lemon seed oil is 10-20g/100 mL; the stirring treatment conditions are as follows: stirring at 5-10 deg.C; stirring for 30-45 min; the stirring speed is 800-.
7. The method for preparing functional edible oil according to claim 1, wherein the enzyme-loaded lotus leaves in step (3) are added in an amount of 4-6% by weight of the emulsion layer; the enzymolysis temperature is 40-50 ℃; the enzymolysis time is 5-10 h.
8. The method for preparing functional edible oil according to claim 1 or 7, wherein the enzyme-loaded lotus leaf is prepared by the following steps: dispersing protease in sodium alginate aqueous solution to obtain protease dispersion, cleaning fresh lotus leaves, removing impurities, freeze-drying, placing in the protease dispersion, taking out, and freeze-drying to obtain the enzyme-loaded lotus leaves.
9. The method of claim 8, wherein the protease is one or two of bromelain, ficin and papain.
10. The method for preparing functional edible oil according to claim 1, wherein the low-temperature physical pressing temperature in the step (4) is 40-50 ℃.
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