CN111728040A - 一种新型的火锅用油及加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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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
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- 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
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- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
- C11B5/0035—Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids
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Abstract
本发明公开了一种新型的火锅用油及加工方法,以重量百分比计,其组分为:熟榨胡麻油65%、超临界萃取的冷榨亚麻籽油20%、维生素E油10%、花椒油5%。加工方法为:选料、破碎、预热萃取、添加维生素E油、添加花椒油后将亚麻籽油与维生素E油的混合油搅拌,让亚麻籽油与维生素E油充分的混合反应,之后将成品花椒油直接加入亚麻籽油与维生素E油的混合油中后封装待用。亚麻籽油的分子结构中有三个多不饱和双键很容易被氧化,我们在亚麻籽油中再加入维生素E,因为维生素E中含有多个不饱和双键,维生素E油本生的分子结构是一个闭环结构一旦和氧发生了反应它就不会再释放氧,这样结合后就不会产生多余的氧,这样就更大程度保留了亚麻籽油的营养成分。
Description
技术领域
本发明涉及食品领域,具体涉及一种新型的火锅用油及加工方法。
背景技术
火锅作为现代社会一种新型饮食方式,火锅曾源于重庆长江边码头“苦力”以廉价畜禽、鱼类和蔬菜为食材配以香辛料大杂烩熬煮的一种饮食方法,后经过不断改进形成了如今无需煎、炸、烹、炒的饮食风格。以其独特的魅力兴起于川渝地区,近些年已赢得了国内越来越多人们的喜爱。
亚麻籽属亚麻籽科植物,是一种经济作物。经科学检测亚麻籽中含有的α-亚麻酸是目前地球陆地植物含量最高的,α-亚麻酸是人体必需脂肪酸,在人体内可转化为二十碳五烯酸和二十二碳六烯酸,它们为鱼油中的有效活性成分。动物脂肪中主要是饱和脂肪酸和胆固醇,亚麻籽中的α-亚麻酸能够将动物脂肪中低密度脂蛋白转化成高密度的脂蛋白进而形成胆酸排出体外,这样就达到了降血脂、降血压、减脂肪的功效。
当今市场流通的火锅蘸碟用油主要是以大豆油、菜籽油为主制做,但是尚未见到以亚麻籽油为主作为火锅蘸碟用油的产品,为了满足喜欢食用火锅的消费者能吃到更加营养、健康的火锅用油,我们要开发一种以亚麻籽油为主,作为火锅蘸碟用油的产品。
发明内容
本发明针对现有技术存在的问题,提供一种新型的火锅用油及加工方法,其应用时通过在亚麻籽油中加入维生素E油,因为维生素E中含有多个不饱和双键,维生素E油本身的分子结构是一个闭环结构一旦和氧发生了反应它就不会再释放氧,这样结合后就不会产生多余的氧,这样就可以保证亚麻籽油中亚麻酸的稳定性,从而更大程度保留了亚麻籽油的营养成分,适合用于火锅蘸碟用油,直接蘸菜食用。
本发明通过以下技术方案实现:
一种新型的火锅用油及加工方法,以重量百分比计,其组分为:熟榨胡麻油65%、超临界萃取的冷榨亚麻籽油20%、维生素E油10%、花椒油5%。传统热榨的亚麻籽油熟榨胡麻油65%的优点是很香的味道。超临界萃取的冷榨亚麻籽油20%优点是可以最大程度的保留了亚麻籽油中α-亚麻酸的含量,营养价值更高;维生素E油的优点是防止亚麻油被快速氧化等;花椒油的优点是可以将火锅菜中海鲜、肉类的腥味和膻味除去。
一种新型的火锅用油加工方法,所述加工方法包括:
S1、选料,挑选颗粒饱满亚麻籽进行筛选、烘干、控制亚麻籽中含水量在4%-7%之间;
S2、破碎,对已选好的亚麻籽进行破碎,破碎时间控制在30min-40min之间,之后取得亚麻籽干粉;
S3、预热萃取,将萃取釜温度升至35℃-48℃之间后装入亚麻籽干粉,向萃取釜通入二氧化碳流体,温度控制在35℃-45℃之间,压力控制在26MPa-43MPa之间,超临界二氧化碳流量控制在50L-55L/h之间,萃取80min-90min获得亚麻籽油浆,之后通过分离、蒸馏最终得到成品亚麻籽油;
S4、添加维生素E油,把成品亚麻籽油存于油罐中,通过管道加入10%的维生素E油,用泵打入亚麻籽油油罐,搅拌机搅拌20分钟后静置3-4天,让两种油充分混匀;因为维生素E有8种形式的脂溶性维生素,其水解产物为生育酚是最主要的抗氧化剂之一,溶于脂肪和乙醇等有机溶剂中,维生素E具有:抗氧化保护机体细胞免受自由基毒害延缓衰老、减少细胞耗氧量,使人更具有耐久力;改善脂质代谢,有效抑制肿瘤生长,预防溶血性贫血,保护红血球使之不易破裂,改善血液循环,降低胆固醇和高血压;维生素E是一种很重要的血管扩张剂和抗凝血剂,防止血液凝固预防静脉曲张、维生素E对热不敏感、但不宜煎炸、适合用于火锅油碗、蘸碟用油,直接蘸菜食用。
S5、添加花椒油,将亚麻籽油与维生素E油的混合油搅拌之后,静置3-4天,让亚麻籽油与维生素E油充分的混合,之后再搅拌15分钟静置后将成品花椒油直接加入亚麻籽油与维生素E油的混合油中,搅拌15分钟后静置2-3天之后即可封装待用。花椒本身是一种调味品,但同时也有药用价值,有温中止痛除温等功效。花椒油还可以杀虫止痒,人们在食用火锅菜时,有些人习惯于直接在热汤里捞一下就食用,有可能会把一些带有虫害类的蔬菜和肉食吃进口里,花椒油里的杀虫止痒,就可以起到辅助抑制作用。花椒油还有最好的功效之一就是除腥除膻味,这样能增加使用者的口感的美誉度。
综上所述,本发明的以下有益效果:
本发明一种新型的火锅用油及加工方法,亚麻籽油的分子结构中有三个多不饱和双键很容易被氧化,我们在亚麻籽油中再加入维生素E,因为维生素E中含有多个不饱和双键,维生素E油本生的分子结构是一个闭环结构一旦和氧发生了反应它就不会再释放氧,这样结合后就不会产生多余的氧,这样就更大程度保留了亚麻籽油的营养成分。
附图说明
此处所说明的附图用来提供对本发明实施例的进一步理解,构成本申请的一部分,并不构成对本发明实施例的限定。在附图中:
图1为本发明工艺流程图。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明白,下面结合实施例和附图,对本发明作进一步的详细说明,本发明的示意性实施方式及其说明仅用于解释本发明,并不作为对本发明的限定。
实施例
如图1所示,一种新型的火锅用油及加工方法,以重量百分比计,其组分为:熟榨胡麻油65%、超临界萃取的冷榨亚麻籽油20%、维生素E油10%、花椒油5%。所述加工方法包括:S1选料,挑拣亚麻籽进行筛选、烘干、控制亚麻籽中含水量在4%-7%之间;S2破碎,对已选好的亚麻籽进行破碎,破碎时间控制在30min-40min之间,之后取得亚麻籽干粉;S3预热萃取,将萃取釜温度升至35℃-48℃之间后装入亚麻籽干粉,向萃取釜通入二氧化碳流体,温度控制在35℃-45℃之间,压力控制在26Ma-43Ma之间,超临界二氧化碳流量控制在50L-55L/h之间,萃取80min-90min获得亚麻籽油浆,之后通过分离、蒸馏最终得到成品亚麻籽油;S4添加维生素E油,把成品亚麻籽油存于油罐中,通过管道加入10%的维生素E油,用泵打入亚麻籽油油罐,搅拌机搅拌20分钟让两种油充分混匀。因为维生素E有8种形式的脂溶性维生素,其水解产物为生育酚是最主要的抗氧化剂之一,溶于脂肪和乙醇等有机溶剂中,维生素E具有:抗氧化保护机体细胞免受自由基毒害延缓衰老、减少细胞耗氧量,使人更具有耐久力;改善脂质代谢,有效抑制肿瘤生长,预防溶血性贫血,保护红血球使之不易破裂,改善血液循环,降低胆固醇和高血压;维生素E是一种很重要的血管扩张剂和抗凝血剂,防止血液凝固预防静脉曲张、维生素E对热不敏感、但不宜煎炸、适合用于火锅蘸碟油碗用油,直接蘸菜食用;S5添加花椒油,将亚麻籽油与维生素E油的混合油搅拌之后,静置3-4天,让亚麻籽油与维生素E油充分的混合,之后再搅拌15分钟静置后将成品花椒油直接加入亚麻籽油与维生素E油的混合油中,搅拌15分钟后静置1-2天之后可封装待用。花椒本身是一种调味品,但同时也有药用价值,有温中止痛除温等功效。花椒油还可以杀虫止痒,人们在食用火锅菜时,有些人习惯于直接在热汤里捞一下就食用,有可能会把一些带有虫害类的蔬菜和肉食吃进口里,花椒油里的杀虫止痒,就可以起到抑制作用。花椒油还有最好的功效之一就是除腥除膻味,这样能增加使用者的口感美度和鲜度。
以上所述的具体实施方式,对本发明的目的、技术方案和有益效果进行了进一步详细说明,所应理解的是,以上所述仅为本发明的具体实施方式而已,并不用于限定本发明的保护范围,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (2)
1.一种新型的火锅用油,其特征在于,以重量百分比计,其组分为:熟榨胡麻油65%、超临界萃取的冷榨亚麻籽油20%、维生素E油10%、花椒油5%。
2.一种新型的火锅用油加工方法,其特征在于,所述加工方法包括:
S1、选料,挑拣亚麻籽进行筛选、烘干、控制亚麻籽中含水量在4%-7%之间;
S2、破碎,对已选好的亚麻籽进行破碎,破碎时间控制在30min-40min之间,之后取得亚麻籽干粉;
S3、预热萃取,将萃取釜温度升至35℃-48℃之间后装入亚麻籽干粉,向萃取釜通入二氧化碳流体,温度控制在35℃-45℃之间,压力控制在26MPa-43MPa之间,超临界二氧化碳流量控制在50L-55L/h之间,萃取80min-90min获得亚麻籽油浆,之后通过分离、蒸馏最终得到成品亚麻籽油;
S4、添加维生素E油:把成品亚麻籽油存于油罐中,通过管道加入10%的维生素E油,用泵打入亚麻籽油油罐,搅拌机搅拌20分钟后静置3-4天,让两种油充分混匀;
S5、添加花椒油:在静置后的亚麻籽油与维生素E油的混合油中,加入5%的成品花椒油搅拌15分钟后使其充分的混合,再静置2-3天之后方可待用。
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