CN113088376A - Blend oil based on zanthoxylum seed oil and high oleic acid rapeseed oil and preparation method thereof - Google Patents
Blend oil based on zanthoxylum seed oil and high oleic acid rapeseed oil and preparation method thereof Download PDFInfo
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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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- 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
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- C11B1/00—Production of fats or fatty oils from raw materials
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- C11B1/00—Production of fats or fatty oils from raw materials
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Abstract
The invention provides a blend oil based on zanthoxylum seed oil and high oleic acid rapeseed oil, which comprises 75-95 parts of high oleic acid rapeseed oil and 5-25 parts of zanthoxylum seed oil by weight; the high oleic rapeseed oil comprises high oleic rapeseed oil A extracted by an aqueous enzymatic method and high oleic rapeseed oil B extracted by a leaching method, and the mass of the high oleic rapeseed oil A and the mass of the high oleic rapeseed oil B respectively account for 52-86% of the total mass of the high oleic rapeseed oil: 14 to 48 percent. The invention also discloses a preparation method of the blend oil. The prepared blend oil not only can keep the unique aroma of the pepper seed oil and weaken the green smell of the high oleic acid rapeseed oil, but also can greatly keep the micronutrients of the high oleic acid rapeseed oil and improve the quality of the blend oil.
Description
The technical field is as follows:
the invention relates to the technical field of edible oil, and particularly relates to blend oil based on zanthoxylum seed oil and high oleic acid rapeseed oil and a preparation method thereof.
Background art:
the nutritional value of fats and oils depends on the content of various fatty acids (oleic acid, linoleic acid, linolenic acid, etc.) therein. The high oleic rapeseed oil is rich in essential fatty acids such as linoleic acid, linolenic acid and the like, and the polyunsaturated fatty acids can esterify cholesterol, reduce the cardiovascular diseases of overweight people and the content of low-density lipoprotein cholesterol in blood plasma, and are beneficial to protecting the heart from the cardiovascular health of human bodies. The high oleic rapeseed oil contains a plurality of lipid concomitants (tocopherol, polyphenol substances, phytosterol and the like), the substances with very small content not only have important physiological activity and provide high nutritive value for the high oleic rapeseed oil, but also are closely related to the antioxidant capacity of vegetable oil, and researches show that the trace concomitants are positively related to the antioxidant capacity of vegetable oil, and the substances have a mutual synergistic effect on the capacity of removing free radicals from the oil.
The high oleic rapeseed oil is not easy to oxidize and deteriorate at high temperature, has long shelf life, does not smoke when heated to higher temperature, has less cooking time and less loss, and is very suitable for household cooking and fast food and cakes requiring long storage time; meanwhile, the fried product has better fragrance. The high oleic rapeseed oil has large planting area and wide application in countries such as the United states, Australia and Canada, but has small planting area and high price in China and is not popularized in a large area, so that the high oleic rapeseed oil blend oil can be prepared in a blending mode, fatty acid required by a human body can be effectively obtained, and meanwhile, the health of the human body is improved, and chronic diseases are prevented.
The pepper is perennial shrub, belongs to mosses and fragrances, is mainly distributed in tropical and subtropical regions of Africa, every week and Asia all over the world, and has a long planting history in China, wherein the main planting regions comprise Shanxi, Shandong, Henan, Chongqing, Sichuan and the like. Average annual yield 100 million tons. The prickly ash seeds are byproducts of prickly ash, have oil content of 27-31%, are rich in linoleic acid and linolenic acid, have oil content of 6% in prickly ash seed peel and 20-25% in prickly ash seed kernel. The peel of the pepper seed contains a large amount of wax and alkaloid components, so that the peel oil of the pepper seed has high wax content, poor mouthfeel, larger influence of the storage environment on the peel oil and higher acid value and is generally used as industrial fatty acid, therefore, the peel and the kernel are generally separated and then prepared for preparing the pepper seed oil. Through the research and development and utilization of the prickly ash seed oil, the waste of prickly ash seeds can be avoided, the woody oil industry is developed, and the edible oil self-sufficiency in China is improved.
At present, edible oil sold in the market is blended into blend oil by using either single oil or various common single oils, the blend oil is also common peanut oil, soybean oil, corn oil, rapeseed oil and the like, the fatty acid composition of the blend oil is single, and the processing mode is to process crude oil by using a single processing mode, refine the crude oil and finally blend the crude oil into the blend oil. The high oleic rapeseed oil has high nutritive value, good stability, storage resistance, small planting area and high price in China, and the blended oil product not only can maintain rich nutrition, but also can give a good price.
The invention content is as follows:
aiming at the defects of the prior art, the invention provides the blend oil based on the zanthoxylum seed oil and the high oleic acid rapeseed oil, the high oleic acid rapeseed oil extracted by the aqueous enzymatic method and the high oleic acid rapeseed oil extracted by the leaching method are compounded with the zanthoxylum seed oil according to a certain proportion, and the prepared blend oil not only can keep the unique aroma of the zanthoxylum seed oil and reduce the green smell of the high oleic acid rapeseed oil, but also can greatly keep the micronutrient substances of the high oleic acid rapeseed oil and improve the quality of the blend oil.
In order to solve the technical problems, the invention adopts the following technical scheme:
a blend oil based on zanthoxylum seed oil and high oleic acid rapeseed oil comprises, by weight, 75-95 parts of high oleic acid rapeseed oil and 5-25 parts of zanthoxylum seed oil; the high oleic rapeseed oil comprises high oleic rapeseed oil A extracted by an aqueous enzymatic method and high oleic rapeseed oil B extracted by a leaching method, and the mass of the high oleic rapeseed oil A and the mass of the high oleic rapeseed oil B respectively account for 52-86% of the total mass of the high oleic rapeseed oil: 14 to 48 percent.
Preferably, in the blend oil, the content of palmitic acid (C16:0) is 3.9-5.3%, the content of oleic acid (C18:1) is 72-83%, the content of linoleic acid (C18:2) is 4.75-10.15%, the content of linolenic acid (C18:3) is 5-8.5%, and the content of arachidonic acid (C20:1) is 1.7-2.2%.
Preferably, the blend oil has an acid value ranging from 0.8mg KOH/g to 1.7mg KOH/g and a peroxide value ranging from 2.0mmol/kg to 2.7 mmol/kg.
Preferably, the blend oil has a tocopherol content ranging from 336.8mg/kg to 420.1mg/kg, a polyphenol content ranging from 8.9mg GAE/kg to 10.45mg GAE/kg, and a phytosterol content ranging from 451057mg/kg to 571820 mg/kg.
The invention also discloses a preparation method of the blend oil based on the zanthoxylum seed oil and the high oleic acid rapeseed oil, which comprises the following steps:
(1) cleaning the picked and stored pepper and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli;
(2) placing the collected pepper seeds in alkali liquor for cleaning, washing the cleaned pepper seeds to be neutral by using clean water, and then drying by using an oven to obtain pretreated pepper seeds;
(3) sequentially frying and squeezing the pretreated pepper seeds to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
(4) taking high oleic acid rapeseed with the water content of 3% -7% as a raw material, and removing impurities; preparing high oleic rapeseed oil A from part of high oleic rapeseed by an aqueous enzymatic method, and extracting the rest high oleic rapeseed oil by a leaching method to prepare high oleic rapeseed oil B;
(5) adding the prepared pricklyash seed oil, the high oleic acid rapeseed oil A and the high oleic acid rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
Preferably, in the step (2), the pepper seeds are washed by alkali liquor in a water bath kettle under heating and 10% sodium hydroxide solution at 65 ℃, the washing time is controlled to be 30-40min, and the stirring is continuously carried out in the washing process.
Preferably, in the step (2), during drying, firstly, the pre-drying treatment is carried out at 50-60 ℃ for 2-3h, and then the treatment is carried out at 80-90 ℃ for 6-7 h.
Preferably, in the step (3), the seed frying temperature is 140-.
As a preferable mode of the above technical solution, in the step (4), the preparation process of the high oleic acid rapeseed oil a specifically comprises: mixing and stirring the high oleic rapeseed with water in a material-liquid ratio of 1:7 uniformly, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 14-15:2: 1: 1; performing enzymolysis at 50 deg.C for 1-2 hr, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; and (2) placing the obtained high oleic rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15-20min, then freezing for 15-17h in vacuum at the temperature of-18 to-20 ℃, then unfreezing for 60s under 600W power by microwave, then ultrasonically treating the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain the high oleic rapeseed oil A.
Preferably, in step (4), the high oleic rapeseed oil B is prepared by using isopropanol and cyclohexane as leaching solvents, and the dosage ratio of the high oleic rapeseed oil to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 60-65 ℃, the leaching time to be 1-2h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
the blended oil provided by the invention is prepared by cold pressing the pepper seeds to obtain pepper seed oil, is pure, good in quality and good in taste, and retains the unique fragrance of the pepper seeds; for the high oleic rapeseed oil, the blend oil prepared by compounding the high oleic rapeseed oil prepared by the aqueous enzymatic method in part and the high oleic rapeseed oil prepared by the leaching method in part can keep the unique aroma of the zanthoxylum seed oil, weaken the green smell of the high oleic rapeseed oil, keep the advantage of higher oleic acid content of the high oleic rapeseed oil, improve the linoleic acid content of the high oleic rapeseed oil, have richer nutrition, improve the quality of the blend oil and meet the requirements of consumers on the nutritional, healthy, economical and practical high oleic rapeseed oil blend oil.
When the blended oil is prepared, the pepper seeds are peeled, the obtained pepper seeds are washed by the alkali liquor, a large amount of grease remained on the shells is effectively removed, the influence on the quality of the pepper seed oil is avoided, and then the pepper seeds are dried by stages, so that the drying is more thorough, and the pepper seeds can be used as preheating in a seed frying stage, so that the resource is reasonably utilized, and the cost is saved. When the high oleic rapeseed oil is prepared, the high oleic rapeseed oil is prepared by respectively adopting the aqueous enzymatic method and the leaching method, the free radical scavenging capacity of the high oleic rapeseed oil prepared by the aqueous enzymatic method is stronger than that of the high oleic rapeseed oil prepared by the leaching method, but the oil yield of the high oleic rapeseed oil prepared by the aqueous enzymatic method is lower. The blend oil prepared by the invention has good taste and flavor, and trace lipid accompanying substances such as tocopherol, polyphenol, phytosterol and the like in the blend oil have an antioxidant function.
The specific implementation mode is as follows:
in order to better understand the present invention, the following examples further illustrate the invention, the examples are only used for explaining the invention, not to constitute any limitation of the invention.
A preparation method of blend oil based on zanthoxylum seed oil and high oleic acid rapeseed oil comprises the following steps:
(1) adopting picked and stored pepper with the water content of 5-9%, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli;
(2) placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 30-40min at 65 ℃ in a constant-temperature water bath, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 2-3h at 50-60 ℃, and then treating the pepper seeds for 6-7h at 80-90 ℃ to obtain pre-treated pepper seeds;
(3) frying the pretreated pepper seeds at the temperature of 140-150 ℃ for 20-45min, and then squeezing by a squeezer to obtain crude pepper seed oil and pressed pepper seed cakes; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
(4) the adopted high oleic acid rapeseed has the water content of 3-7 percent, and impurities are removed;
(5) mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 14-15:2: 1: 1; performing enzymolysis at 50 deg.C for 1-2 hr, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; placing the obtained high oleic rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15-20min, then freezing for 15-17h in vacuum at-18-20 ℃, then unfreezing for 60s under 600W power by microwave, then ultrasonically treating the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic rapeseed oil A;
(6) and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 60-65 ℃, the leaching time to be 1-2h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
(5) 5-25 parts of the prepared pepper seed oil, 50-70 parts of high oleic rapeseed oil A and 11-45 parts of high oleic rapeseed oil B, wherein the total amount of the high oleic rapeseed oil A and the high oleic rapeseed oil B is controlled to be 75-95 parts by weight, the materials are added into a stirrer to be stirred and mixed for 30min, and then the mixture is kept stand for 12h to prepare the blend oil.
Example 1
Adopting picked and stored pepper with 5% of water content, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 30min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 2h at 50 ℃, and then treating the washed pepper seeds for 6h at 80 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 140 ℃ for 20min, and then squeezing by a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has the water content of 3 percent, and impurities are removed; mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 14:2: 1: 1; performing enzymolysis at 50 deg.C for 1h, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; placing the obtained high oleic acid rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15min, then freezing for 15h in vacuum at-18 ℃, then unfreezing for 60s in microwave under 600W power, then carrying out ultrasonic treatment on the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic acid rapeseed oil A; and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 60 ℃, controlling the leaching time to be 1h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 5 parts by weight of pepper seed oil, 50 parts by weight of high oleic rapeseed oil A and 45 parts by weight of high oleic rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
Example two
Adopting picked and stored pepper with the water content of 6 percent, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 30min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 3h at 60 ℃, and then treating the washed pepper seeds for 7h at 90 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 145 ℃ for 25min, and then squeezing by a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has the water content of 4 percent, and impurities are removed; mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 15:2: 1: 1; carrying out enzymolysis treatment at 50 ℃ for 2h, centrifuging at the rotating speed of 5000r/min for 15min after the enzymolysis is finished, and collecting the high oleic acid rapeseed emulsion; placing the obtained high oleic acid rapeseed emulsion in liquid nitrogen for quick precooling treatment for 20min, then freezing for 17h under vacuum at-20 ℃, then unfreezing for 60s under 600W power by microwave, then ultrasonically treating the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic acid rapeseed oil A; and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 65 ℃, the leaching time to be 2 hours, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 10 parts by weight of pepper seed oil, 54 parts by weight of high oleic rapeseed oil A and 36 parts by weight of high oleic rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
EXAMPLE III
Adopting picked and stored pepper with the water content of 7 percent, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, washing for 40min in a constant-temperature water bath at 65 ℃, continuously stirring in the washing process, washing the washed pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 3h at 60 ℃, and then treating the washed pepper seeds for 7h at 90 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 145 ℃ for 30min, and then squeezing by a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has 5 percent of water content, and impurities are removed; mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 15:2: 1: 1; performing enzymolysis at 50 deg.C for 1h, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; placing the obtained high oleic acid rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15min, then freezing for 15h in vacuum at-20 ℃, then unfreezing for 60s in microwave under 600W power, then ultrasonically treating the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic acid rapeseed oil A; and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 60-65 ℃, the leaching time to be 2h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 15 parts by weight of pepper seed oil, 68 parts by weight of high oleic rapeseed oil A and 17 parts by weight of high oleic rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
Example four
Adopting picked and stored pepper with the water content of 8 percent, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 40min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 3h at 50 ℃, and then treating the washed pepper seeds for 7h at 80 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 150 ℃ for 35min, and then squeezing by using a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has 6 percent of water content, and impurities are removed; mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 15:2: 1: 1; performing enzymolysis at 50 deg.C for 1h, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; placing the obtained high oleic acid rapeseed emulsion in liquid nitrogen for quick precooling treatment for 20min, then freezing for 15h in vacuum at-18 ℃, then unfreezing for 60s in microwave under 600W power, then carrying out ultrasonic treatment on the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic acid rapeseed oil A; and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 65 ℃, the leaching time to be 1h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 20 parts by weight of pepper seed oil, 68 parts by weight of high oleic rapeseed oil A and 12 parts by weight of high oleic rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
EXAMPLE five
Adopting picked and stored pepper with the water content of 9 percent, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 40min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 3h at 50 ℃, and then treating the washed pepper seeds for 7h at 80 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 150 ℃ for 40min, and then squeezing by using a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has the water content of 7 percent, and impurities are removed; mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 14:2: 1: 1; carrying out enzymolysis treatment at 50 ℃ for 2h, centrifuging at the rotating speed of 5000r/min for 15min after the enzymolysis is finished, and collecting the high oleic acid rapeseed emulsion; placing the obtained high oleic acid rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15min, then freezing for 15h in vacuum at-20 ℃, then unfreezing for 60s in microwave under 600W power, then ultrasonically treating the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic acid rapeseed oil A; and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 65 ℃, the leaching time to be 1h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 25 parts by weight of pepper seed oil, 64 parts by weight of high oleic rapeseed oil A and 11 parts by weight of high oleic rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
Comparative example 1
Adopting picked and stored pepper with 10% of water content, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 30min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 2h at 50 ℃, and then treating the washed pepper seeds for 6h at 80 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 100 ℃ for 20min, and then squeezing by a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has 6 percent of water content, and impurities are removed; mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 14:2: 1: 1; performing enzymolysis at 50 deg.C for 1h, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; placing the obtained high oleic acid rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15min, then freezing for 15h in vacuum at-18 ℃, then unfreezing for 60s in microwave under 600W power, then carrying out ultrasonic treatment on the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic acid rapeseed oil A; and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 60 ℃, controlling the leaching time to be 1h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 25 parts by weight of pepper seed oil, 11 parts by weight of high oleic rapeseed oil A and 64 parts by weight of high oleic rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
Comparative example No. two
Adopting picked and stored pepper with the water content of 6 percent, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 30min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 2h at 50 ℃, and then treating the washed pepper seeds for 6h at 80 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 110 ℃ for 20min, and then squeezing by using a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has the water content of 4 percent, and impurities are removed; mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 15:2: 1: 1; performing enzymolysis at 50 deg.C for 1h, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; placing the obtained high oleic acid rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15min, then freezing for 17h under vacuum at-18 ℃, then unfreezing for 60s under 600W power by microwave, then ultrasonically treating the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic acid rapeseed oil A; and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 65 ℃, the leaching time to be 1h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 20 parts by weight of pepper seed oil, 12 parts by weight of high oleic rapeseed oil A and 68 parts by weight of high oleic rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
Comparative example No. three
Adopting picked and stored pepper with the water content of 7 percent, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 30min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 2h at 50 ℃, and then treating the washed pepper seeds for 6h at 80 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 100 ℃ for 10min, and then squeezing by a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has the water content of 8 percent, and impurities are removed; mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 15:2: 1: 1; performing enzymolysis at 50 deg.C for 1h, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; placing the obtained high oleic acid rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15min, then freezing for 15h in vacuum at-18 ℃, then unfreezing for 60s in microwave under 600W power, then carrying out ultrasonic treatment on the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic acid rapeseed oil A; and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 60 ℃, controlling the leaching time to be 1h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 15 parts by weight of pepper seed oil, 17 parts by weight of high oleic rapeseed oil A and 68 parts by weight of high oleic rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
Comparative example No. four
Adopting picked and stored pepper with the water content of 8 percent, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 30min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 2h at 50 ℃, and then treating the washed pepper seeds for 6h at 80 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 60 ℃ for 25min, and then squeezing by using a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has 6 percent of water content, and impurities are removed; mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 14:2: 1: 1; performing enzymolysis at 50 deg.C for 1h, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; placing the obtained high oleic acid rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15min, then freezing for 15h in vacuum at-18 ℃, then unfreezing for 60s in microwave under 600W power, then carrying out ultrasonic treatment on the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic acid rapeseed oil A; and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 60 ℃, controlling the leaching time to be 1h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 10 parts by weight of pepper seed oil, 36 parts by weight of high oleic rapeseed oil A and 54 parts by weight of high oleic rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
Comparative example five
Adopting picked and stored pepper with the water content of 9 percent, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 30min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 2h at 50 ℃, and then treating the washed pepper seeds for 6h at 80 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 90 ℃ for 20min, and then squeezing by a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has the water content of 7 percent, and impurities are removed; mixing part of high oleic rapeseed with water according to the material-liquid ratio of 1:7, uniformly stirring, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 14:2: 1: 1; performing enzymolysis at 50 deg.C for 1h, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; placing the obtained high oleic acid rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15min, then freezing for 15h in vacuum at-18 ℃, then unfreezing for 60s in microwave under 600W power, then carrying out ultrasonic treatment on the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic acid rapeseed oil A; and (2) extracting the remaining high oleic rapeseed to obtain high oleic rapeseed oil B by adopting a leaching method, wherein isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 60 ℃, controlling the leaching time to be 1h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 5 parts by weight of pepper seed oil, 45 parts by weight of high oleic rapeseed oil A and 50 parts by weight of high oleic rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
Comparative example six
Adopting picked and stored pepper with the water content of 6 percent, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 30min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 2h at 50 ℃, and then treating the washed pepper seeds for 6h at 80 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 150 ℃ for 40min, and then squeezing by using a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has 6 percent of water content, and impurities are removed; mixing and stirring the high oleic rapeseed with water in a material-to-liquid ratio of 1:7 uniformly, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 14:2: 1: 1; performing enzymolysis at 50 deg.C for 1h, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; placing the obtained high oleic rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15min, then freezing for 15h in vacuum at-18 ℃, then unfreezing for 60s in microwave under 600W power, then ultrasonically treating the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain high oleic rapeseed oil;
adding 25 parts by weight of pepper seed oil and 75 parts by weight of high oleic acid rapeseed oil into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
Comparative example seven
Adopting picked and stored pepper with the water content of 6 percent, cleaning and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli; placing the collected pepper seeds in a 10% sodium hydroxide solution, cleaning for 30min in a constant-temperature water bath at 65 ℃, continuously stirring in the cleaning process, washing the cleaned pepper seeds to be neutral by using clear water, then placing the washed pepper seeds into an oven, firstly pre-drying the washed pepper seeds for 2h at 50 ℃, and then treating the washed pepper seeds for 6h at 80 ℃ to obtain the pretreated pepper seeds; frying the pretreated pepper seeds at 150 ℃ for 40min, and then squeezing by using a squeezer to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
the adopted high oleic acid rapeseed has 6 percent of water content, and impurities are removed; the high oleic rapeseed oil is extracted by a leaching method to prepare the high oleic rapeseed oil, isopropanol and cyclohexane are used as leaching solvents during leaching, and the dosage ratio of the high oleic rapeseed oil to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 60 ℃, controlling the leaching time to be 1h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W;
adding 25 parts by weight of pepper seed oil and 75 parts by weight of high oleic acid rapeseed oil into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
The physical and chemical properties of the blend oils prepared in the above examples and comparative examples were tested as follows: the acid value is determined according to GB5009.229-2016 acid value determination in food safety national standard food; the peroxide value was measured according to GB5009.227-2016 national food safety Standard for determination of peroxide value in food. The test results are shown in table 1, and the fatty acid compositions and trace amount of the concocted oils prepared in the above examples and comparative examples are shown in table 2.
TABLE 1
TABLE 2
Compared with a comparative example, the oleic acid prepared by the method has higher content which is more than 72 percent, and the retention amount of trace bioactive substances is higher. The blended oil fatty acid provided by the invention has reasonable composition, rich nutrition and better oxidation resistance.
Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and such equivalents may fall within the scope of the present invention as defined in the appended claims.
Claims (10)
1. A blend oil based on prickly ash seed oil and high oleic acid rapeseed oil, which is characterized in that: the high oleic rapeseed oil comprises 75-95 parts by weight of high oleic rapeseed oil and 5-25 parts by weight of pricklyash peel seed oil; the high oleic rapeseed oil comprises high oleic rapeseed oil A extracted by an aqueous enzymatic method and high oleic rapeseed oil B extracted by a leaching method, and the mass of the high oleic rapeseed oil A and the mass of the high oleic rapeseed oil B respectively account for 52-86% of the total mass of the high oleic rapeseed oil: 14 to 48 percent.
2. The blend oil based on zanthoxylum seed oil and high oleic rapeseed oil according to claim 1, characterized in that: in the blend oil, the palmitic acid content is 3.9-5.3%, the oleic acid content is 72-83%, the linoleic acid content is 4.75-10.15%, the linolenic acid content is 5-8.5%, and the arachidic acid content is 1.7-2.2%.
3. The blend oil based on zanthoxylum seed oil and high oleic rapeseed oil according to claim 1, characterized in that: the acid value range of the blend oil is 0.8-1.7 mg KOH/g, and the peroxide value range is 2.0-2.7 mmol/kg.
4. The blend oil based on zanthoxylum seed oil and high oleic rapeseed oil according to claim 1, characterized in that: the blend oil has the tocopherol content range of 336.8mg/kg-420.1mg/kg, the polyphenol content range of 8.9mg GAE/kg-10.45mg GAE/kg and the phytosterol content range of 451057mg/kg-571820 mg/kg.
5. The preparation method of the blend oil based on the zanthoxylum bungeanum seed oil and the high oleic acid rapeseed oil according to any one of claims 1 to 4, characterized by comprising the following steps:
(1) cleaning the picked and stored pepper and removing impurities; removing shell of cleaned fructus Zanthoxyli with a skin rubbing machine, stopping when the skin of fructus Zanthoxyli just breaks but the fructus Zanthoxyli does not break, finally separating seed and shell, and collecting semen Zanthoxyli;
(2) placing the collected pepper seeds in alkali liquor for cleaning, washing the cleaned pepper seeds to be neutral by using clean water, and then drying by using an oven to obtain pretreated pepper seeds;
(3) sequentially frying and squeezing the pretreated pepper seeds to obtain crude pepper seed oil and a pepper seed pressed cake; filtering the crude pricklyash seed oil to obtain pricklyash seed oil;
(4) taking high oleic acid rapeseed with the water content of 3% -7% as a raw material, and removing impurities; preparing high oleic rapeseed oil A from part of high oleic rapeseed by an aqueous enzymatic method, and extracting the rest high oleic rapeseed oil by a leaching method to prepare high oleic rapeseed oil B;
(5) adding the prepared pricklyash seed oil, the high oleic acid rapeseed oil A and the high oleic acid rapeseed oil B into a stirrer, stirring and mixing for 30min, and standing for 12h to obtain the blend oil.
6. The preparation method of the blend oil based on the zanthoxylum seed oil and the high oleic acid rapeseed oil according to claim 5, which is characterized in that: in the step (2), the alkali liquor is heated by a water bath during cleaning, the pepper seeds are cleaned by a sodium hydroxide solution with the mass concentration of 10% at the temperature of 65 ℃, the cleaning time is controlled to be 30-40min, and the stirring is continuously carried out in the cleaning process.
7. The preparation method of the blend oil based on the zanthoxylum seed oil and the high oleic acid rapeseed oil according to claim 5, which is characterized in that: in the step (2), during drying, firstly, pre-drying treatment is carried out for 2-3h at 50-60 ℃, and then treatment is carried out for 6-7h at 80-90 ℃.
8. The preparation method of the blend oil based on the zanthoxylum seed oil and the high oleic acid rapeseed oil according to claim 5, which is characterized in that: in the step (3), the temperature of the seed frying is 140-150 ℃, and the time of the seed frying is 20-45 min.
9. The preparation method of the blend oil based on the zanthoxylum seed oil and the high oleic acid rapeseed oil according to claim 5, which is characterized in that: in the step (4), the preparation process of the high oleic acid rapeseed oil A specifically comprises the following steps: mixing and stirring the high oleic rapeseed with water in a material-liquid ratio of 1:7 uniformly, adding pectinase, cellulase and alkaline protease, and controlling the mass ratio of the high oleic rapeseed to the pectinase to the cellulase to the alkaline protease to be 14-15:2: 1: 1; performing enzymolysis at 50 deg.C for 1-2 hr, centrifuging at 5000r/min for 15min, and collecting high oleic acid rapeseed emulsion; and (2) placing the obtained high oleic rapeseed emulsion in liquid nitrogen for quick precooling treatment for 15-20min, then freezing for 15-17h in vacuum at the temperature of-18 to-20 ℃, then unfreezing for 60s under 600W power by microwave, then ultrasonically treating the unfrozen liquid for 30s under the conditions of 400W and 40 ℃, and finally centrifuging at the rotating speed of 4000r/min to obtain the high oleic rapeseed oil A.
10. The preparation method of the blend oil based on the zanthoxylum seed oil and the high oleic acid rapeseed oil according to claim 5, which is characterized in that: in the step (4), the high oleic acid rapeseed oil B is prepared by taking isopropanol and cyclohexane as leaching solvents, and the dosage ratio of the high oleic acid rapeseed oil to the isopropanol to the cyclohexane is controlled to be 1 g: 2.25 ml: 0.75ml, controlling the leaching temperature to be 60-65 ℃, the leaching time to be 1-2h, and carrying out ultrasonic treatment in an auxiliary manner during leaching, wherein the ultrasonic power is controlled to be 200W.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115399377A (en) * | 2022-10-11 | 2022-11-29 | 中国农业科学院农产品加工研究所 | Peanut oil special for frying |
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| CN113088376B (en) | 2023-02-24 |
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