CN111378525A - Frying oil treating agent and application thereof - Google Patents
Frying oil treating agent and application thereof Download PDFInfo
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- CN111378525A CN111378525A CN201811618521.8A CN201811618521A CN111378525A CN 111378525 A CN111378525 A CN 111378525A CN 201811618521 A CN201811618521 A CN 201811618521A CN 111378525 A CN111378525 A CN 111378525A
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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
- C11B3/10—Refining fats or fatty oils by adsorption
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- 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
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Abstract
The invention provides a preparation method of a frying oil treating agent and the frying oil treating agent obtained by the method. The method provided by the invention comprises the following steps: the bean dregs are subjected to primary drying, crushing, burning, acid washing, water washing and secondary drying. The frying oil treating agent can effectively improve the taste and texture of fried food.
Description
Technical Field
The invention belongs to the field of grease processing, and particularly relates to a frying oil treating agent and application thereof.
Background
During frying, the oil and fat react with oxygen in the air, water and other components in the fried object and the oil and fat self under high temperature to generate aldehyde, ketone, free fatty acid, oxide, peroxide, epoxide and high molecular thermal polymer, so that the oil and fat become thick, sticky and discolored, and the physicochemical indexes exceed the standards. The deterioration phenomenon of the oil during frying not only shortens the service life of the oil and causes economic loss, but also reduces the taste and flavor of fried food, and more seriously, the deterioration phenomenon directly influences the health of people.
At present, the frying industry commonly uses a 'grease purifying agent' to treat and purify frying oil in use, and the main purpose is to prolong the service life of the frying oil. The main component of the grease purifying agent is magnesium trisilicate which is white adsorptive oil filtering powder and can effectively remove food residues and scraps in the frying process so as to slow down the deterioration of frying oil. But there are also limitations to use because of security issues, such as banning "the use of filter meal" as recommended in taipei county, taiwan. Meanwhile, individual scholars in the field have conducted beneficial exploration, for example, patent CN104543622A relates to a purifying agent for frying oil made of starch materials such as tapioca starch, sweet potato starch, wheat starch, corn starch and/or pea starch, after the frying oil is purified by using more than 2 kinds of edible starch, the peroxide number, color and polymer content are obviously reduced, and the main purpose is to prolong the service life of the frying oil. So far, there are few reports of improving the mouthfeel of fried foods by frying oil purifiers.
With the improvement of living standard, consumers pay more and more attention to the quality of food, and the taste of the food is also an important index for measuring the quality of the food. In recent years, texture measuring instruments are increasingly used for sensory evaluation of foods. The principle is that human touch is simulated by an instrument, and the texture characteristics such as hardness, brittleness, chewiness, resilience and the like of food are reflected by recording acting force, time and testing distance and analyzing results by software (reference: application of texture instrument in food analysis and detection [ J ]. agricultural product processing, 2017(12): 52-56.).
Disclosure of Invention
The invention provides a preparation method of a frying oil treating agent.
The method provided by the invention comprises the following steps:
the bean dregs are subjected to primary drying, crushing, burning, acid washing, water washing and secondary drying.
In one or more embodiments of the invention, the okara has a dry basis protein content of 21% to 33%, preferably 23% to 31%, more preferably 25% to 30%.
In one or more preferred embodiments of the invention, the first drying is to dry the bean dregs at 80-100 ℃ for 2-4 h.
In one or more preferred embodiments of the present invention, the pulverization is to pulverize the primarily dried okara to a particle size of 40 to 120 mesh.
In one or more preferred embodiments of the present invention, the pulverized bean dregs are incinerated by the following method:
1) heating to 140-180 ℃ at a speed of 5-10 ℃/min, and keeping for 0.5-1 h;
2) under the protection of inert gas, heating to 300-500 ℃ at the speed of 3-8 ℃/min, and preserving heat for 0.5-1 h;
3) under the protection of inert gas, heating to 600-800 ℃ at a speed of 4-10 ℃/min, and preserving heat for 1-3 h.
In one or more preferred embodiments of the present invention, the inert gas is nitrogen, argon and/or helium.
In one or more preferred embodiments of the present invention, the acid washing is performed by soaking in an aqueous solution of an inorganic acid for 15 to 30min, and the water washing is performed to be neutral. In one or more preferred embodiments of the present invention, the mineral acid is HNO3Or HC 1. In one or more embodiments of the present invention, the concentration of the inorganic acid is 0.5 to 2.0 mol/L.
In one or more preferred embodiments of the present invention, the second drying is drying at 80 to 120 ℃ for 2 to 10 hours.
The invention also provides a frying oil treating agent prepared by the method.
The invention also provides a method of treating frying oil.
The present invention provides a method comprising contacting frying oil with the frying oil treatment of the present invention.
In one or more preferred embodiments of the present invention, the method comprises contacting the frying oil treatment with the frying oil for 5min to 20min, followed by solid-liquid separation to obtain a treated frying oil.
In one or more preferred embodiments of the present invention, the contacting is under stirring conditions.
In one or more preferred embodiments of the present invention, the solid-liquid separation is filtration.
In one or more preferred embodiments of the present invention, the frying oil treatment agent is used in an amount of 0.5 to 20 wt% based on the weight of the oil. In one or more preferred embodiments of the present invention, the frying oil treatment agent is used in an amount of 1 to 10 wt% based on the weight of the oil.
In one or more preferred embodiments of the present invention, the frying oil has an oil temperature of 60 to 220 ℃. In one or more preferred embodiments of the present invention, the frying oil has an oil temperature of 140 to 190 ℃.
The invention also provides the application of the bean dregs in preparing the frying oil treating agent.
In one or more preferred embodiments of the present invention, the okara has a dry basis protein content of 21% to 33%, preferably 23% to 31%, more preferably 25% to 30%.
In one or more preferred embodiments of the present invention, the okara is prepared into a frying oil treatment agent by any one of the methods described above.
The frying oil treating agent can effectively improve the taste and texture of fried food.
Detailed Description
The "ranges" disclosed herein are in the form of lower and upper limits. There may be one or more lower limits, and one or more upper limits, respectively. The given range is defined by the selection of a lower limit and an upper limit. The selected lower and upper limits define the boundaries of the particular range. All ranges that can be defined in this manner are inclusive and combinable, i.e., any lower limit can be combined with any upper limit to form a range. For example, ranges of 60-120 and 80-110 are listed for particular parameters, with the understanding that ranges of 60-110 and 80-120 are also contemplated. Furthermore, if the minimum range values 1 and 2 are listed, and if the maximum range values 3, 4, and 5 are listed, the following ranges are all contemplated: 1-3, 1-4, 1-5, 2-3, 2-4 and 2-5.
In the present invention, the ranges of the contents of the components of the composition and the preferred ranges thereof may be combined with each other to form a new technical solution, unless otherwise specified.
In the present invention, unless otherwise specified, "combinations thereof" mean multicomponent mixtures of the elements described, for example two, three, four and up to the maximum possible.
In the present invention, all "parts" and percentages (%) refer to weight percentages unless otherwise indicated.
In the present invention, the sum of the percentages of the components in all compositions is 100%, unless otherwise specified.
In the present invention, unless otherwise stated, the numerical range "a-b" represents a shorthand representation of any combination of real numbers between a and b, where a and b are both real numbers. For example, a numerical range of "0 to 5" indicates that all real numbers between "0 to 5" have been listed herein, and "0 to 5" is only a shorthand representation of the combination of these numbers.
The term "a" or "an" as used herein means "at least one" if not otherwise specified.
All percentages (including weight percentages) stated herein are based on the total weight of the composition, unless otherwise specified.
Herein, unless otherwise specified, the proportions or weights of the components are referred to as dry weights.
In the present invention, all embodiments and preferred embodiments mentioned herein may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, all the technical features mentioned herein and preferred features may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, all the steps mentioned herein may be performed sequentially or randomly, if not specifically stated, but preferably sequentially. For example, the method comprises steps (a) and (b), meaning that the method may comprise steps (a) and (b) performed sequentially, and may also comprise steps (b) and (a) performed sequentially. For example, reference to the process further comprising step (c) means that step (c) may be added to the process in any order, for example, the process may comprise steps (a), (b) and (c), may also comprise steps (a), (c) and (b), may also comprise steps (c), (a) and (b), etc.
In the present invention, the term "comprising" as used herein means either an open type or a closed type unless otherwise specified. For example, the term "comprising" may mean that additional elements not listed may also be included, or that only listed elements may be included.
In the present invention, specific numerical values and specific substances in the examples herein may be combined with other features of the parts described herein, if not specifically stated. For example, where the temperature of the reaction is in the range of 10 to 100 ℃ as mentioned in the description and 20 ℃ as mentioned in the examples, it is to be understood that the range of 10 to 20 ℃ or the range of 20 to 100 ℃ has been specifically disclosed herein and that the other features of the description may be combined to form new embodiments. For another example, where the description section refers to a class of compound alcohols, and the specific alcohol referred to in the examples is ethanol, then ethanol may be combined with other features of the description section to form new embodiments.
The invention provides a preparation method of a frying oil treating agent.
The method provided by the invention comprises the following steps:
the bean dregs are subjected to primary drying, crushing, burning, acid washing, water washing and secondary drying.
In the present invention, the term "okara" generally refers to a byproduct obtained by soaking, grinding and separating okara in the process of making bean curd/milk, which is commercially available or can be prepared by the following method: soaking semen glycines in water for several hours, pulverizing and stirring in soybean milk machine, and filtering to obtain bean dregs.
In one or more specific embodiments of the present invention, the dry basis protein content of the okara is 21% to 33%, preferably 23% to 31%, more preferably 25% to 30%. In one or more specific embodiments of the present invention, the dry basis protein content of the okara is 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, or 33%.
In one or more preferred embodiments of the present invention, the first drying is drying the bean dregs at 80-100 ℃, for example, 80 ℃, 82 ℃, 84 ℃, 86 ℃, 88 ℃, 90 ℃, 92 ℃, 94 ℃, 96 ℃, 98 ℃, 100 ℃ for 2-4 h, for example, 120min, 125min, 130min, 135min, 140min, 145min, 150min, 155min, 160min, 165min, 170min, 175min, 180min, 185min, 190min, 195min, 200min, 205min, 210min, 215min, 220min, 225min, 230min, 235min, 240 min.
In one or more preferred embodiments of the present invention, the pulverization is to pulverize the primarily dried bean dregs to a particle size of 40 mesh to 120 mesh, for example, 40 mesh, 45 mesh, 50 mesh, 55 mesh, 60 mesh, 65 mesh, 70 mesh, 75 mesh, 80 mesh, 85 mesh, 90 mesh, 95 mesh, 100 mesh, 105 mesh, 110 mesh, 115 mesh, 120 mesh.
In one or more preferred embodiments of the present invention, the pulverized bean dregs are incinerated by the following method:
1) heating to 140-180 deg.C, such as 140 deg.C, 145 deg.C, 150 deg.C, 155 deg.C, 160 deg.C, 165 deg.C, 170 deg.C, 175 deg.C, 180 deg.C at 5-10 deg.C/min, such as 5 deg.C/min, 6 deg.C/min, 7 deg.C/min, 8 deg.C/min, 9 deg.C/min, 10 deg.C/min, and maintaining for 0.5-1 h;
2) heating to 300-500 ℃ at 3-8 ℃/min, e.g., 3 ℃/min, 4 ℃/min, 5 ℃/min, 6 ℃/min, 7 ℃/min, 8 ℃/min, e.g., 300 ℃, 320 ℃, 340 ℃, 360 ℃, 380 ℃, 400 ℃, 420 ℃, 440 ℃, 460 ℃, 480 ℃, 500 ℃ and keeping the temperature for 0.5-1 h under the protection of inert gas;
3) under the protection of inert gas, the temperature is raised to 600-800 ℃, for example, 600 ℃, 620 ℃, 640 ℃, 660 ℃, 680 ℃, 700 ℃, 720 ℃, 740 ℃, 760 ℃, 780 ℃ and 800 ℃ at 4-10 ℃/min, for example, 4 ℃/min, 5 ℃/min, 6 ℃/min, 7 ℃/min, 8 ℃/min, 9 ℃/min and 10 ℃/min, and the temperature is kept for 1-3 h.
In the present invention, the term "inert gas" refers to a gaseous substance that does not or substantially does not chemically react with the substance it protects (e.g., specifically okara in the present invention), and may include, for example, but is not limited to, the following: nitrogen, helium, argon, and the like.
In one or more preferred embodiments of the present invention,the pickling step is to soak the steel plate for 15-30 min by using an inorganic acid aqueous solution, and the washing step is to wash the steel plate to be neutral. In one or more preferred embodiments of the present invention, the mineral acid is HNO3Or HC 1. In one or more embodiments of the present invention, the concentration of the inorganic acid is 0.5 to 2.0 mol/L.
In one or more preferred embodiments of the present invention, the second drying is drying at 80 to 120 ℃ for 2 to 10 hours.
The invention also provides a frying oil treating agent prepared by the method.
The invention also provides a method of treating frying oil.
Frying oil in this process refers to fat after frying a food product (such as, but not limited to, potato chips, french fries, tempura, fried dough twists, etc.).
The present invention provides a method comprising contacting frying oil with the frying oil treatment of the present invention.
In one or more preferred embodiments of the present invention, the method comprises contacting the frying oil treatment with the frying oil for 5min to 20min, followed by solid-liquid separation to obtain a treated frying oil.
In one or more preferred embodiments of the present invention, the contacting is under stirring conditions.
In one or more preferred embodiments of the present invention, the solid-liquid separation is filtration.
In one or more preferred embodiments of the present invention, the frying oil treatment agent is used in an amount of 0.5 to 20 wt% based on the weight of the oil. In one or more preferred embodiments of the present invention, the frying oil treatment agent is used in an amount of 1 to 10 wt% based on the weight of the oil.
In one or more preferred embodiments of the present invention, the frying oil has an oil temperature of 60 to 220 ℃. In one or more preferred embodiments of the present invention, the frying oil has an oil temperature of 140 to 190 ℃.
The invention also provides the application of the bean dregs in preparing the frying oil treating agent.
In one or more preferred embodiments of the invention, the okara has a dry basis protein content of 21% to 33%, preferably 23% to 31%, more preferably 25% to 30%. In one or more specific embodiments of the present invention, the dry basis protein content of the okara is 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, or 33%.
In one or more preferred embodiments of the present invention, the okara is prepared into a frying oil treatment agent by any one of the methods described above.
The frying oil treatment agent of the present invention is effective for improving the taste of fried foods, for example, hardness, crispness and the like of the fried foods.
In the present invention, the term "fried food" refers to a food obtained by frying food material with higher temperature oil, and may be, for example, but not limited to: potato chips, tempura, fried dough twists, deep-fried dough sticks, balls, broad beans, spring rolls, instant noodles and the like.
In the following examples/comparative examples of the present invention, the texture of the food product obtained by frying was examined by ta.xt.
In the following examples of the present invention, the wet okara samples used were obtained commercially and their dry basis protein contents are shown in the following table,
| sample (I) | Dry basis protein content |
| Wet okara sample I | 21％ |
| Wet okara sample II | 27.8％ |
| Wet okara sample III | 31.4％ |
| Wet okara sample IV | 33％ |
| Wet okara sample V | 20％ |
| Wet okara sample VI | 23.7％ |
| Wet okara sample VII | 31.4％ |
Determination of moisture content in Bean dregs reference moisture content determination of national Standard (GB/T5009.3-2003) protein content determination adopts Kjeldahl method (GB 5009.5-2010)
Example 1
And drying the wet bean dreg sample I at 80 ℃ for 4h, then crushing and screening the bean dregs with the granularity of 40 meshes as raw materials, and putting the raw materials into a tube furnace for incineration. The firing procedure was as follows: firstly, heating to 180 ℃ at a speed of 10 ℃/min, and keeping for 0.5 h; then introducing nitrogen for protection, heating to 300 ℃ at the speed of 3 ℃/min, and preserving heat for 1 h; finally, under the protection of nitrogen, heating to 600 ℃ at a speed of 4 ℃/min, and preserving heat for 3 h; finally, after the sample is naturally cooled, soaking the sample in 0.5mol/L nitric acid solution for 30min, and washing the sample to be neutral by deionized water; the filtered sample was dried at 80 ℃ for 10 hours to obtain a frying oil treating agent A.
Weighing 3kg of palm oil, heating to 180 ℃ for carrying out potato chip frying experiments, wherein the frying time is 3 minutes per pot, then draining oil for 3 minutes, continuously frying for 40 pots, and remaining about 2.5kg of palm oil in the pot. Then, 12.5g of frying oil treating agent A (0.5 wt% based on the weight of the oil) was added thereto after the temperature of the oil was decreased to and continuously maintained at 60 ℃, and after stirring for 20min, the filtrate was filtered and collected. Heating the oil to 180 ℃, frying the potato chips, and reserving samples to detect the texture; meanwhile, 10 persons are selected, the mouthfeel of the fried product is evaluated, 10 points are full (1-4 points indicate poor mouthfeel, 5-6 points indicate normal mouthfeel, 7-8 points indicate good mouthfeel, 9-10 points indicate good mouthfeel), and the higher the point is, the better the mouthfeel is. The results are shown in Table 1.
Example 2
And drying the wet bean dreg sample II at 100 ℃ for 2h, then crushing and screening out bean dregs with the granularity of 120 meshes as a raw material, and putting the bean dregs into a tube furnace for incineration. The firing procedure was as follows: firstly, heating to 140 ℃ at the speed of 5 ℃/min, and keeping for 1 h; then introducing nitrogen for protection, heating to 500 ℃ at the speed of 5 ℃/min, and preserving heat for 0.5 h; finally, under the protection of nitrogen, heating to 800 ℃ at a speed of 10 ℃/min, and preserving heat for 1 h; finally, after the sample is naturally cooled, soaking the sample for 15min by using a 2mol/L nitric acid solution, and washing the sample to be neutral by using deionized water; and drying the filtered sample at 120 ℃ for 2h to obtain the frying oil treating agent B.
Weighing 3kg of palm oil, heating to 220 ℃ for frying tempura experiments, wherein the frying time is 3 minutes per pot, then draining for 3 minutes, continuously frying for 20 pots, and remaining about 2.8kg of palm oil in the pot. Then, the oil temperature was maintained at 220 ℃, and 560g of frying oil treatment agent B (20 wt% based on the weight of the oil) was added thereto, and after stirring for 5min, the filtrate was filtered and collected. Heating the oil to 220 ℃, frying tempura, reserving samples, detecting the texture, selecting 10 persons, evaluating the taste of the fried product, wherein the taste is fully divided into 10 points, and the higher the score is, the better the taste is. The results are shown in Table 2.
Example 3
And drying the wet bean dreg sample III at 90 ℃ for 3h, cooling to determine that the dry basis protein content is 31.4%, then crushing and screening the bean dregs with the granularity of 100 meshes as a raw material, and putting the raw material into a tubular furnace for incineration. The firing procedure was as follows: firstly, heating to 150 ℃ at the speed of 8 ℃/min, and keeping for 0.8 h; then introducing nitrogen for protection, heating to 400 ℃ at the speed of 4 ℃/min, and keeping the temperature for 0.8 h; finally, under the protection of nitrogen, heating to 700 ℃ at the speed of 8 ℃/min, and preserving heat for 2 h; finally, after the sample is naturally cooled, soaking the sample for 20min by using 1mol/L nitric acid solution, and washing the sample to be neutral by using deionized water; and drying the filtered sample at 100 ℃ for 6h to obtain the frying oil treating agent C.
Weighing 3kg of high oleic sunflower seed oil, heating to 180 ℃ for a potato strip frying experiment, wherein the frying time is 3 minutes per pot, then draining for 3 minutes, continuously frying for 40 pots, and leaving about 2.3kg of high oleic sunflower seed oil in the pot. Then the oil temperature was maintained at 180 ℃ and 230g of treating agent C for frying oil (10 wt% based on the weight of the oil) was added thereto, and after stirring for 10min, the filtrate was filtered and collected. And heating the oil to 180 ℃, frying the chips, reserving samples, detecting the texture, selecting 10 persons, evaluating the taste of the fried products, wherein the full score is 10 points, and the higher the score is, the better the taste is. The results are shown in Table 3.
Example 4
And drying the wet bean dreg sample IV at 95 ℃ for 2.5h, then crushing and screening the bean dregs with the granularity of 80 meshes as raw materials, and putting the raw materials into a tubular furnace for incineration. The firing procedure was as follows: firstly, heating to 160 ℃ at the speed of 6 ℃/min, and keeping for 0.6 h; then introducing nitrogen for protection, heating to 450 ℃ at the speed of 8 ℃/min, and preserving heat for 0.8 h; finally, under the protection of nitrogen, heating to 650 ℃ at the speed of 6 ℃/min, and preserving heat for 2.5 h; finally, after the sample is naturally cooled, soaking the sample for 18min by using 1.5mol/L hydrochloric acid solution, and washing the sample to be neutral by using deionized water; and drying the filtered sample at 90 ℃ for 8h to obtain the frying oil treating agent D.
Weighing 3kg of rapeseed oil, heating to 150 ℃ for frying the fried dough twist, wherein the frying time is 3 minutes per pot, then draining the oil for 3 minutes, continuously frying for 30 pots, and remaining about 2.4kg of rapeseed oil in the pot. Then, the oil temperature was maintained at 160 ℃ and 24g of treating agent D for frying oil (1 wt% based on the weight of the oil) was added thereto, and after stirring for 15min, the filtrate was filtered and collected. And heating the oil to 150 ℃, frying the fried dough twists, reserving a sample, detecting the texture, selecting 10 people, and evaluating the taste of the fried product, wherein the taste is fully divided into 10 points, and the higher the score is, the better the taste is. The results are shown in Table 4.
Comparative example 1
Weighing 3kg of palm oil, heating to 180 ℃ for carrying out a potato chip frying experiment, frying for 3 minutes/pot, draining for 3 minutes, continuously frying for 40 pots, reserving samples to detect texture, selecting 10 persons at the same time, evaluating the taste of the fried product, wherein the score is 10, and the higher the score is, the better the taste is. The results are shown in Table 1.
Comparative example 2
Weighing 3kg of palm oil, heating to 180 ℃ for carrying out potato chip frying experiments, wherein the frying time is 3 minutes per pot, then draining oil for 3 minutes, continuously frying for 40 pots, and remaining about 2.5kg of palm oil in the pot. Then, after the oil temperature was decreased to and kept at 50 ℃, 750g of frying oil treatment agent A (30 wt% based on the weight of the oil) was added thereto, and after stirring for 30min, the filtrate was filtered and collected. And heating the oil to 180 ℃, frying the potato chips, reserving samples, detecting the texture, selecting 10 people, evaluating the taste of the fried products, wherein the full score is 10 points, and the higher the score is, the better the taste is. The results are shown in Table 1.
Comparative example 3
Weighing 3kg of palm oil, heating to 180 ℃ for carrying out potato chip frying experiments, wherein the frying time is 3 minutes per pot, then draining oil for 3 minutes, continuously frying for 40 pots, and remaining about 2.5kg of palm oil in the pot. Then, after the oil temperature was decreased to and kept at 50 ℃, 750g of frying oil treatment agent A (30 wt% based on the weight of the oil) was added thereto, and after stirring for 30min, the filtrate was filtered and collected. And heating the oil to 180 ℃, frying the potato chips, reserving samples, detecting the texture, selecting 10 people, evaluating the taste of the fried products, wherein the full score is 10 points, and the higher the score is, the better the taste is. The results are shown in Table 1.
Comparative example 4
And drying the wet bean dreg sample V at 80 ℃ for 4h, then crushing and screening the bean dregs with the granularity of 40 meshes as raw materials, and putting the raw materials into a tubular furnace for incineration. The firing procedure was as follows: firstly heating to 130 ℃ at a speed of 10 ℃/min, and keeping for 0.5 h; then introducing nitrogen for protection, heating to 300 ℃ at the speed of 3 ℃/min, and preserving heat for 1 h; finally, under the protection of nitrogen, heating to 400 ℃ at a speed of 4 ℃/min, and preserving heat for 0.5 h; finally, after the sample is naturally cooled, soaking the sample for 30min by using 0.5mol/L hydrochloric acid solution, and washing the sample to be neutral by using deionized water; and drying the filtered sample at 80 ℃ for 8h to obtain the frying oil treating agent E.
Weighing 3kg of palm oil, heating to 180 ℃ for carrying out potato chip frying experiments, wherein the frying time is 3 minutes per pot, then draining oil for 3 minutes, continuously frying for 40 pots, and remaining about 2.5kg of palm oil in the pot. Then, 12.5g of frying oil treating agent E (0.5 wt% based on the weight of the oil) was added thereto after the temperature of the oil was decreased to and continued at 60 ℃, and after stirring for 20min, the filtrate was filtered and collected. And heating the oil to 180 ℃, frying the potato chips, reserving samples, detecting the texture, selecting 10 people, evaluating the taste of the fried products, wherein the full score is 10 points, and the higher the score is, the better the taste is. The results are shown in Table 1.
Comparative example 5
And drying the wet bean dreg sample VI at 100 ℃ for 2h, then crushing and screening the bean dregs with the granularity of 80 meshes as raw materials, and putting the raw materials into a tubular furnace for incineration. The firing procedure was as follows: firstly, heating to 240 ℃ at the speed of 5 ℃/min, and keeping for 3 h; then introducing nitrogen for protection, heating to 350 ℃ at the speed of 8 ℃/min, and preserving heat for 2 h; finally, under the protection of nitrogen, heating to 600 ℃ at the speed of 8 ℃/min, and preserving heat for 1 h; finally, after the sample is naturally cooled, soaking the sample for 10min by using 3mol/L hydrochloric acid solution, and washing the sample to be neutral by using deionized water; the filtered sample was dried at 150 ℃ for 24 hours to obtain a frying oil treating agent F.
Weighing 3kg of palm oil, heating to 220 ℃ for frying tempura experiments, wherein the frying time is 3 minutes per pot, then draining for 3 minutes, continuously frying for 20 pots, and remaining about 2.8kg of palm oil in the pot. Then, the oil temperature was maintained at 220 ℃, and 560g of frying oil treatment agent F (20 wt% based on the weight of the oil) was added thereto, and after stirring for 5min, the filtrate was filtered and collected. Heating the oil to 220 ℃, frying tempura, reserving samples, detecting the texture, selecting 10 persons, evaluating the taste of the fried product, wherein the taste is fully divided into 10 points, and the higher the score is, the better the taste is. The results are shown in Table 2.
Comparative example 6
Weighing 3kg of high oleic sunflower seed oil, heating to 180 ℃ for a potato strip frying experiment, wherein the frying time is 3 minutes per pot, then draining for 3 minutes, continuously frying for 40 pots, and leaving about 2.3kg of high oleic sunflower seed oil in the pot. Then the oil temperature was maintained at 180 ℃ and 575g of treating agent C (25 wt% based on the weight of the oil) was added, and after stirring for 1min, the filtrate was filtered and collected. And heating the oil to 180 ℃, frying the chips, reserving samples, detecting the texture, selecting 10 persons, evaluating the taste of the fried products, wherein the full score is 10 points, and the higher the score is, the better the taste is. The results are shown in Table 3.
Comparative example 7
And drying the wet bean dreg sample VII at 180 ℃ for 2h, then crushing and screening out bean dregs with the granularity of 140 meshes as raw materials, and putting the raw materials into a tube furnace for incineration. The firing procedure was as follows: heating to 800 ℃ at the temperature of 15 ℃/min, and keeping for 3h (non-stage firing); and finally, naturally cooling the sample to obtain the frying oil treating agent G.
Weighing 3kg of rapeseed oil, heating to 150 ℃ for frying the fried dough twist, wherein the frying time is 3 minutes per pot, then draining the oil for 3 minutes, continuously frying for 30 pots, and remaining about 2.4kg of rapeseed oil in the pot. Then, the oil temperature was maintained at 160 ℃ and 24G of treating agent G for frying oil (1 wt% based on the weight of the oil) was added thereto, and after stirring for 15min, the filtrate was filtered and collected. And heating the oil to 150 ℃, frying the fried dough twists, reserving a sample, detecting the texture, selecting 10 people, and evaluating the taste of the fried product, wherein the taste is fully divided into 10 points, and the higher the score is, the better the taste is. The results are shown in Table 4.
Comparative example 8
Weighing 3kg of rapeseed oil, heating to 150 ℃ for frying the fried dough twist, wherein the frying time is 3 minutes per pot, then draining the oil for 3 minutes, continuously frying for 30 pots, and remaining about 2.4kg of rapeseed oil in the pot. Then, the oil temperature was maintained at 175 ℃, and 24g of treating agent D for frying oil (1 wt% based on the weight of the oil) was added thereto, and after stirring for 0.5min, the filtrate was filtered and collected. And heating the oil to 150 ℃, frying the fried dough twists, reserving a sample, detecting the texture, selecting 10 people, and evaluating the taste of the fried product, wherein the taste is fully divided into 10 points, and the higher the score is, the better the taste is. The results are shown in Table 4.
Comparative example 9
Drying soybean meal (sold in the market) at 80 ℃ for 4h, then crushing and screening soybean meal residue with the granularity of 40 meshes as a raw material, and putting the raw material into a tubular furnace for incineration. The firing procedure was as follows: firstly, heating to 180 ℃ at a speed of 10 ℃/min, and keeping for 0.5 h; then introducing nitrogen for protection, heating to 300 ℃ at the speed of 3 ℃/min, and preserving heat for 1 h; finally, under the protection of nitrogen, heating to 600 ℃ at a speed of 4 ℃/min, and preserving heat for 3 h; finally, after the sample is naturally cooled, soaking the sample in 0.5mol/L nitric acid solution for 30min, and washing the sample to be neutral by deionized water; the filtered sample was dried at 80 ℃ for 10 hours to obtain a frying oil treating agent H.
Weighing 3kg of palm oil, heating to 180 ℃ for carrying out potato chip frying experiments, wherein the frying time is 3 minutes per pot, then draining oil for 3 minutes, continuously frying for 40 pots, and remaining about 2.5kg of palm oil in the pot. Then, 12.5g of frying oil treating agent H (0.5 wt% based on the weight of the oil) was added thereto after the temperature of the oil was decreased to and continuously maintained at 60 ℃, and after stirring for 20min, the filtrate was filtered and collected. And heating the oil to 180 ℃, frying the potato chips, reserving samples, detecting the texture, selecting 10 people, evaluating the taste of the fried products, wherein the full score is 10 points, and the higher the score is, the better the taste is. The results are shown in Table 1.
Comparative example 10
Coffee grounds (commercially available) are dried at 90 ℃ for 3 hours, then ground and screened to obtain coffee grounds with the granularity of 100 meshes as raw materials, and the coffee grounds are placed into a tube furnace for incineration. The firing procedure was as follows: firstly, heating to 150 ℃ at the speed of 8 ℃/min, and keeping for 0.8 h; then introducing nitrogen for protection, heating to 400 ℃ at the speed of 4 ℃/min, and keeping the temperature for 0.8 h; finally, under the protection of nitrogen, heating to 700 ℃ at the speed of 8 ℃/min, and preserving heat for 2 h; finally, after the sample is naturally cooled, soaking the sample for 20min by using 1mol/L nitric acid solution, and washing the sample to be neutral by using deionized water; and drying the filtered sample at 100 ℃ for 6h to obtain the frying oil treating agent I.
Weighing 3kg of high oleic sunflower seed oil, heating to 180 ℃ for a potato strip frying experiment, wherein the frying time is 3 minutes per pot, then draining for 3 minutes, continuously frying for 40 pots, and leaving about 2.3kg of high oleic sunflower seed oil in the pot. Then the oil temperature was maintained at 180 ℃ and 230g of treating agent I for frying oil (10 wt% based on the weight of the oil) was added thereto, and after stirring for 10min, the filtrate was filtered and collected. And heating the oil to 180 ℃, frying the chips, reserving samples, detecting the texture, selecting 10 persons, evaluating the taste of the fried products, wherein the full score is 10 points, and the higher the score is, the better the taste is. The results are shown in Table 3.
Comparative example 11
Rapeseed meal (commercially available) was dried at 95 ℃ for 2.5 hours, then pulverized and screened to have a particle size of 80 mesh as a raw material, and put into a tube furnace for incineration. The firing procedure was as follows: firstly, heating to 160 ℃ at the speed of 6 ℃/min, and keeping for 0.6 h; then introducing nitrogen for protection, heating to 450 ℃ at the speed of 8 ℃/min, and preserving heat for 0.8 h; finally, under the protection of nitrogen, heating to 650 ℃ at the speed of 6 ℃/min, and preserving heat for 2.5 h; finally, after the sample is naturally cooled, soaking the sample for 18min by using 1.5mol/L hydrochloric acid solution, and washing the sample to be neutral by using deionized water; and drying the filtered sample at 90 ℃ for 8h to obtain the frying oil treating agent J.
Weighing 3kg of rapeseed oil, heating to 150 ℃ for frying the fried dough twist, wherein the frying time is 3 minutes per pot, then draining the oil for 3 minutes, continuously frying for 30 pots, and remaining about 2.4kg of rapeseed oil in the pot. Then the oil temperature was maintained at 160 ℃ and 24g of treating agent J (1 wt% based on the weight of the oil) was added thereto, and after stirring for 15min, the filtrate was filtered and collected. And heating the oil to 150 ℃, frying the fried dough twists, reserving a sample, detecting the texture, selecting 10 people, and evaluating the taste of the fried product, wherein the taste is fully divided into 10 points, and the higher the score is, the better the taste is. The results are shown in Table 4.
Comparative example 12
Corn distillers' grains (sold in the market) are dried for 2h at 100 ℃, then crushed and screened out to have the grain size of 120 meshes to be used as a raw material, and the raw material is put into a tube furnace for incineration. The firing procedure was as follows: firstly, heating to 140 ℃ at the speed of 5 ℃/min, and keeping for 1 h; then introducing nitrogen for protection, heating to 500 ℃ at the speed of 5 ℃/min, and preserving heat for 0.5 h; finally, under the protection of nitrogen, heating to 800 ℃ at a speed of 10 ℃/min, and preserving heat for 1 h; finally, after the sample is naturally cooled, soaking the sample for 15min by using a 2mol/L nitric acid solution, and washing the sample to be neutral by using deionized water; and drying the filtered sample at 120 ℃ for 2h to obtain the frying oil treating agent K.
Weighing 3kg of palm oil, heating to 220 ℃ for frying tempura experiments, wherein the frying time is 3 minutes per pot, then draining for 3 minutes, continuously frying for 20 pots, and remaining about 2.8kg of palm oil in the pot. Then, the oil temperature was maintained at 220 ℃, and 560g of treating agent K for frying oil (20 wt% based on the weight of the oil) was added thereto, and after stirring for 5min, the filtrate was filtered and collected. Heating the oil to 220 ℃, frying tempura, reserving samples, detecting the texture, selecting 10 persons, evaluating the taste of the fried product, wherein the taste is fully divided into 10 points, and the higher the score is, the better the taste is. The results are shown in Table 2.
TABLE 1 potato chip hardness and crispness test results and sensory evaluation
The lower the hardness of the chip, the higher the number of breaking peaks, indicating a crisper taste. The hardness, crispness and sensory evaluation results of the potato chips are shown in table 1. It can be seen that the potato chips processed in example 1 were significantly better tasting than the potato chips processed in comparative examples 1, 2, 3, 4, and 9.
TABLE 2 tempura hardness and brittleness test results and sensory evaluation
The smaller the hardness of tempura and the smaller the maximum deformation distance, the more crispy it is and the better the mouthfeel is. The hardness, brittleness and sensory evaluation results of tempura are shown in table 2. It can be seen that the taste of the fried tempura treated in example 2 is significantly better than that of the fried tempura of comparative examples 5 and 12.
TABLE 3 French fries hardness and crispness test results and sensory evaluation
The lower the hardness of the potato strips and the lower the maximum deformation distance, the crispier the potato strips are, and the better the taste is. The hardness, crispness and sensory evaluation results of the chips are shown in table 3. It can be seen that the fried potato strips treated in example 3 had a significantly better mouth feel than the fried potato strips of comparative examples 6 and 10.
TABLE 4 twist hardness and brittleness test results and sensory evaluation
The lower the hardness of the fried dough twist and the lower the maximum deformation distance, the more crispy it is and the better the mouthfeel. The hardness, brittleness and sensory evaluation results of the fried dough twists are shown in table 2. It can be seen that the taste of the fried tempura treated in example 4 is significantly better than that of the fried tempura of comparative examples 7-8 and 11.
By combining the results in tables 1-4, the frying oil treated by the frying oil treatment agent obtained according to the preparation method of the invention obviously improves the taste and texture of the fried product.
Claims (10)
1. A method of preparing a frying oil treatment agent, comprising the steps of:
the bean dregs are subjected to primary drying, crushing, burning, acid washing, water washing and secondary drying.
2. The method according to claim 1, wherein the okara has a dry basis protein content of 21% to 33%, preferably 23% to 31%, more preferably 25% to 30%.
3. The method of claim 1, wherein the first drying is drying the okara at 80-100 ℃ for 2-4 h.
4. The method of claim 1, wherein the pulverizing is a pulverizing of the primarily dried okara to a particle size of 40-120 mesh.
5. The method of claim 1, wherein the pulverized bean dregs are incinerated by:
1) heating to 140-180 ℃ at a speed of 5-10 ℃/min, and keeping for 0.5-1 h;
2) under the protection of inert gas, heating to 300-500 ℃ at the speed of 3-8 ℃/min, and preserving heat for 0.5-1 h;
3) under the protection of inert gas, heating to 600-800 ℃ at a speed of 4-10 ℃/min, and preserving heat for 1-3 h;
the inert gas is preferably nitrogen, argon and/or helium.
6. The method according to claim 1, wherein the acid washing is soaking for 15-30 min by using an inorganic acid aqueous solution, and the water washing is water washing to be neutral; the inorganic acid is preferably HNO3Or HC1, the concentration of the inorganic acid is preferably 0.5-2.0 mol/L.
7. The method according to claim 1, wherein the second drying is drying at 80 to 120 ℃ for 2 to 10 hours.
8. A frying oil treatment agent prepared by the method of any one of claims 1 to 7.
9. A method of treating frying oil, comprising contacting frying oil with the frying oil treatment agent of claim 8, preferably, the method comprises contacting the frying oil treatment agent with frying oil for 5 to 20 minutes, followed by solid-liquid separation to obtain treated frying oil; the contact is preferably carried out under stirring conditions, and the solid-liquid separation is preferably filtration;
more preferably, the frying oil treatment agent is used in an amount of 0.5 to 20 wt%, preferably 1 to 10 wt%, based on the weight of the oil; and/or the oil temperature of the frying oil is 60-220 ℃, preferably 140-190 ℃.
10. Use of okara for the preparation of a frying oil treatment agent; preferably, the okara has a dry protein content of 21% to 33%, preferably 23% to 31%, more preferably 25% to 30% and/or the okara is prepared as a frying oil treatment according to any one of claims 1 to 7.
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|---|---|---|---|---|
| JP2009291665A (en) * | 2008-06-02 | 2009-12-17 | Nippon Meat Packers Inc | Separation method of oil |
| CN103877934A (en) * | 2014-03-26 | 2014-06-25 | 西北师范大学 | Method for preparing porous carbon material from bean dregs and application of porous carbon material serving as adsorbent in wastewater treatment |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2009291665A (en) * | 2008-06-02 | 2009-12-17 | Nippon Meat Packers Inc | Separation method of oil |
| CN103877934A (en) * | 2014-03-26 | 2014-06-25 | 西北师范大学 | Method for preparing porous carbon material from bean dregs and application of porous carbon material serving as adsorbent in wastewater treatment |
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| CN113854469A (en) * | 2020-12-24 | 2021-12-31 | 丰益(上海)生物技术研发中心有限公司 | Frying oil treating agent, preparation method and application thereof in frying oil treatment |
| CN113854469B (en) * | 2020-12-24 | 2023-11-03 | 丰益(上海)生物技术研发中心有限公司 | Frying oil treating agent, preparation method and application thereof in frying oil treatment |
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