CN113100296A - Preparation method of flavored sunflower seed oil - Google Patents
Preparation method of flavored sunflower seed oil Download PDFInfo
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- CN113100296A CN113100296A CN202110393838.1A CN202110393838A CN113100296A CN 113100296 A CN113100296 A CN 113100296A CN 202110393838 A CN202110393838 A CN 202110393838A CN 113100296 A CN113100296 A CN 113100296A
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- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 claims abstract description 24
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- 102100039215 Guanine nucleotide-binding protein G(t) subunit alpha-3 Human genes 0.000 description 1
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- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
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- 239000008157 edible vegetable oil Substances 0.000 description 1
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- 150000004665 fatty acids Chemical class 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 108010005995 gustducin Proteins 0.000 description 1
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
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- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
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Classifications
-
- 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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
Abstract
The invention discloses a preparation method of flavored sunflower seed oil, which comprises the following steps: weighing sunflower seed raw materials, crushing, mixing with Tris-HCl buffer solution, adding compound protease consisting of flavourzyme and alkaline protease, uniformly mixing, placing in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, and centrifuging to obtain supernatant, namely sunflower seed protein enzymolysis liquid; weighing sunflower seed raw materials, crushing, adding a citric acid-sodium citrate buffer solution, adding pectinase, mixing uniformly, placing in a 45-DEG C constant-temperature water bath for enzymolysis for 3 hours, and centrifuging to obtain a supernatant, namely the sunflower seed polysaccharide enzymolysis liquid; and step three, mixing the sunflower seed protein enzymatic hydrolysate, the sunflower seed kernel polysaccharide enzymatic hydrolysate and the sunflower seed oil, placing the mixture in a constant-temperature oil bath for reaction, and after the reaction is finished, performing centrifugal filtration to obtain the flavored sunflower seed oil. The sunflower seed oil prepared by the invention has good flavor and quality, and is safe in process and convenient and fast to prepare.
Description
The technical field is as follows:
the invention relates to the field of edible oil preparation, and in particular relates to a preparation method of flavored sunflower seed oil.
Background art:
as an important oil crop in China, the sunflower can grow in various soils, has strong saline-alkali resistance, drought resistance and the like, has tenacious vitality, and can be planted in various regions. China sunflower planting areas are mainly concentrated in Xinjiang, inner Mongolia, Ningxia, Shanxi, Hebei and northeast. Sunflower seeds are the fruit of sunflower, also called sunflower seeds, and are black, white and brown, and most seeds are in a whole of multiple colors. The sunflower seeds can be eaten and used for extracting oil, and are rich in unsaturated fatty acid, various vitamins, trace elements and the like.
The sunflower seed oil is rich in various substances beneficial to human beings, such as sterol, vitamin, linoleic acid and the like, wherein the content of natural vitamin E is the highest in all main vegetable oil; the fatty acid composition is quite balanced, and comprises 61.97% of linoleic acid, 25.63% of oleic acid, 5.71% of palmitic acid, 4.07% of stearic acid and 0.73% of linolenic acid. The oleum Helianthi has effects of reducing serum cholesterol level, reducing triglyceride level, and lowering blood pressure. Moreover, the sunflower seed oil is light and transparent, can keep the flavor of natural food during cooking, has high smoke point, and can avoid the harm of oil smoke to human bodies. Sunflower seed oil is rich in carotene, and has a content higher than that of peanut oil, sesame oil and soybean oil. Therefore, it can reduce serum cholesterol concentration, prevent arteriosclerosis and vascular diseases, and is suitable for hypertension patients and middle-aged and elderly people. Because the sunflower seed oil is rich in nutrition and has various health care functions to human bodies, the sunflower seed oil is known as high-grade nutritional oil, is well sold in international markets in recent years and is popular. The sunflower seed oil with strong fragrance is rich in fragrance and unique in flavor, and is deeply welcomed by domestic consumers.
The Maillard reaction is also called non-enzymatic browning reaction, and is an important way for improving food color and enhancing food flavor. The Maillard reaction refers to the polymerization, condensation and other reactions of a compound containing free amino and reducing sugar or carbonyl compound at normal temperature or heating, and finally generates a brown or even brown-black macromolecular substance melanoidin or melanomimetic through a complex process, so the Maillard reaction is also called as a carbonylamine reaction. The maillard reaction can be roughly divided into 3 reaction stages, a primary reaction stage in which the main reactants are reducing sugars and amino acids, a middle reaction stage and a final reaction stage. Therefore, the strong-fragrance sunflower seed oil prepared by using the Maillard fragrance generation principle has better fragrance quality compared with the common first-grade sunflower seed oil.
At present, the flavored sunflower seed oil prepared based on Maillard raw materials for generating fragrance is mainly prepared by adopting exogenous sugar, and the method has a certain risk of food pollution. In conclusion, there is a need to research a safe and sanitary preparation method of flavored sunflower seed oil to meet the needs of consumers for flavored sunflower seed oil.
The invention content is as follows:
the invention aims to solve the technical problem that the defects of the prior art are overcome, and the preparation method of the flavored sunflower seed oil is provided.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a preparation method of flavored sunflower seed oil comprises the following steps:
(1) weighing sunflower seed raw materials, crushing the weighed sunflower seed raw materials, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding compound protease, continuously mixing, carrying out enzymolysis on the mixed solution in a constant-temperature water bath, carrying out centrifugal treatment for 10-20min at the rotating speed of 9000r/min after the enzymolysis is finished, and taking supernatant to obtain sunflower seed protease hydrolysate;
(2) weighing sunflower seed raw materials, crushing the weighed sunflower seed raw materials, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase, performing enzymolysis treatment on the prepared mixed solution under the condition of constant-temperature water bath, centrifuging at the rotating speed of 9500r/min for 10-20min, and taking supernatant to obtain a sunflower seed polysaccharide enzymolysis solution;
(3) the sunflower seed protein enzymatic hydrolysate, the sunflower seed polysaccharide enzymatic hydrolysate and the sunflower seed oil prepared in the above steps are mixed according to the mass ratio of 0.5-2: 0.5-2: 8-14, and after the reaction is finished, sequentially centrifuging and filtering the liquid to obtain the flavor sunflower seed oil.
Preferably, the sunflower seed raw material is one or a mixture of sunflower seed kernels, sunflower seed cakes and sunflower seed meal.
Preferably, in the step (1), the complex enzyme is a compound of flavourzyme and alkaline protease.
In the above-mentioned means, preferably, in the step (1), the enzyme activity of the gustducin in the mixed solution is 15 to 30U/ml, more preferably 20 to 25U/ml; the enzymatic activity of the alkaline protease is 50 to 150U/ml, and more preferably 100U/ml.
Preferably, in the step (1), the temperature of the enzymolysis treatment is 50 ℃, and the enzymolysis time is 12 hours.
In the above technical means, preferably, in the step (2), the enzyme activity of the pectinase in the mixed solution is 500-1500U/ml, and more preferably 900-1100U/ml.
Preferably, in the step (2), the temperature of the enzymolysis is 45 ℃, and the time of the enzymolysis is 3 hours.
Preferably, in the step (3), the reaction temperature is 110-.
Preferably, in the step (3), the mass ratio of the sunflower seed protein enzymolysis liquid, the sunflower seed polysaccharide enzymolysis liquid and the sunflower seed oil is 1:1: 12-14.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
the flavored sunflower seed oil provided by the invention takes sunflower seed kernels, sunflower seed cakes or sunflower seed meal as raw materials, and is crushed and mixed with Tris-HCl buffer solution; then mixing the mixed solution with flavourzyme and alkaline protease for enzymolysis treatment to prepare sunflower seed protease hydrolysate; mixing the crushed sunflower seed kernels, sunflower seed cakes or sunflower seed meal with a citric acid-sodium citrate buffer solution, then mixing with pectinase, and carrying out enzymolysis treatment under certain conditions to obtain sunflower seed polysaccharide enzymatic hydrolysate; finally, the sunflower seed protein enzymatic hydrolysate, the sunflower seed polysaccharide enzymatic hydrolysate and the sunflower seed oil are mixed and react under certain conditions to prepare the flavored sunflower seed oil with good flavor and quality.
The flavor sunflower seed oil is prepared by the Maillard aroma-generating reaction principle, compared with the mode of adding sugar from the outside, the purpose of generating aroma is achieved by the reaction of endogenous reducing sugar and amino acid, and the prepared flavor sunflower seed oil has high safety. According to the invention, sunflower seed kernels, sunflower seed cakes or sunflower seed meal are used as raw materials, sunflower seed protease hydrolysate and sunflower seed polysaccharide hydrolysate are respectively obtained by adopting an enzymolysis mode, and then the sunflower seed protease hydrolysate and the sunflower seed polysaccharide hydrolysate are mixed with sunflower seed oil for reaction to prepare a target product, so that the sunflower seed resource is fully utilized, the utilization rate of the sunflower seed resource is improved, and the preparation process is safe.
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.
The sunflower seed oil adopted in the embodiment is grease obtained by pressing or leaching sunflower seeds and the like.
A preparation method of flavored sunflower seed oil comprises the following steps:
(1) weighing sunflower seed kernels, sunflower seed cakes or sunflower seed meal as sunflower seed raw materials, crushing the weighed sunflower seed raw materials, adding a Tris-HCl buffer solution with the pH value of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease, enabling the enzymatic activity of the flavourzyme in a mixed solution to be 15-30U/ml and the enzymatic activity of the alkaline protease to be 50-150U/ml, placing the mixed solution in a constant-temperature water bath condition at 50 ℃ for enzymolysis for 12 hours, carrying out centrifugal treatment for 10-20min at the rotating speed of 9000r/min after the enzymolysis is finished, and taking supernatant to obtain sunflower seed protease hydrolysate;
(2) weighing sunflower seed kernels, sunflower seed cakes or sunflower seed meal as sunflower seed raw materials, crushing the weighed sunflower seed raw materials, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 500 plus 1500U/ml, finally carrying out enzymolysis treatment on the prepared mixed solution for 3h under the condition of constant-temperature water bath at 45 ℃, centrifuging for 10-20min at the rotating speed of 9500r/min, and taking supernatant to prepare sunflower seed polysaccharide enzymatic hydrolysate;
(3) the sunflower seed protein enzymatic hydrolysate, the sunflower seed polysaccharide enzymatic hydrolysate and the sunflower seed oil prepared in the above steps are mixed according to the mass ratio of 0.5-2: 0.5-2: adding 8-14 parts of the mixture into a constant-temperature oil bath kettle at the temperature of 110-140 ℃ for reaction for 20-35min, and after the reaction is finished, sequentially centrifuging and filtering the liquid to obtain the flavor sunflower seed oil.
Example 1
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH value of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease consisting of flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; mixing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, reacting in a constant-temperature oil bath kettle at 120 ℃ for 30min, and centrifuging the reaction solution at the rotating speed of 5000r/min for 15min after the reaction is finished to obtain the flavored sunflower seed oil.
Example 2
Weighing 5g of sunflower seed cake, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 15U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking supernatant to obtain sunflower seed protease hydrolysate; weighing 5g of sunflower seed cake, crushing, adding a citric acid-sodium citrate buffer solution with pH of 5.0 according to a material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under a constant-temperature water bath condition of 45 ℃, centrifuging at a rotating speed of 9500r/min for 15min, and taking supernatant to obtain sunflower seed polysaccharide enzymolysis liquid; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 3
Weighing 5g of sunflower seed meal, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 30U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed meal, crushing, adding a citric acid-sodium citrate buffer solution with pH of 5.0 according to a material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under a constant-temperature water bath condition of 45 ℃, centrifuging for 15 minutes at a rotating speed of 9500r/min, and taking supernatant to obtain a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 4
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 50U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 5
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 150U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 6
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 500U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 7
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1500U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at the temperature of 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 8
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 100g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 9
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 15g of the sunflower seed protein enzymatic hydrolysate, 15g of the sunflower seed polysaccharide enzymatic hydrolysate and 120g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 10
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 110 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 11
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 140 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 12
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 20min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Example 13
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 1000U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 32min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Comparative example 1
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 500U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 70g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Comparative example 2
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 500U/ml, finally carrying out enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at the temperature of 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking supernatant to prepare sunflower seed polysaccharide enzymolysis liquid; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 150g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Comparative example 3
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 500U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 100 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Comparative example 4
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 500U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 160 ℃ for reaction for 30min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Comparative example 5
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 500U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 15min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Comparative example 6
Weighing 5g of sunflower seed kernels, crushing, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding a compound protease formed by compounding flavourzyme and alkaline protease to enable the enzymatic activity of the flavourzyme in the mixed solution to be 22.5U/ml and the enzymatic activity of the alkaline protease to be 100U/ml, placing the mixed solution in a constant-temperature water bath at 50 ℃ for enzymolysis for 12 hours, after the enzymolysis is finished, centrifuging at the rotating speed of 9000r/min for 15min, and taking a supernatant to obtain a sunflower seed protease hydrolysate; weighing 5g of sunflower seed kernels, crushing, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase to ensure that the enzyme activity of the pectinase in the mixed solution is 500U/ml, performing enzymolysis treatment on the prepared mixed solution for 3 hours under the condition of a constant-temperature water bath at 45 ℃, centrifuging for 15 minutes at the rotating speed of 9500r/min, and taking a supernatant to prepare a sunflower seed polysaccharide enzymolysis solution; weighing 10g of the sunflower seed protein enzymatic hydrolysate, 10g of the sunflower seed polysaccharide enzymatic hydrolysate and 130g of sunflower seed oil, mixing, adding into a constant-temperature oil bath kettle at 120 ℃ for reaction for 40min, and after the reaction is finished, centrifuging the reaction solution at the rotating speed of 5000r/min for 15min to obtain the flavored sunflower seed oil.
Sensory evaluation of flavored sunflower seed oil
The flavored sunflower oil prepared in the above examples and comparative examples was evaluated by sensory evaluation. The sensory evaluation of the flavor sunflower seed oil is to select 15 trained professionals, conduct sensory evaluation scoring on experimental samples according to different indexes, conduct evaluation by combining different index scores, see table 1 for detailed evaluation, and show the sensory evaluation results of the flavor sunflower seed oil prepared in the examples and the comparative examples in table 2.
TABLE 1 sensory evaluation table for sunflower seed oil with flavor
TABLE 2 sensory evaluation results
As can be seen from the test results in Table 2, the flavor sunflower oil of examples 1-3 and comparative examples 3-5 has substantially the same durability, and the flavor sunflower oil of comparative examples 3-5 has a certain difference from those of examples 1-3 in terms of sunflower flavor and burnt flavor. Compared with examples 1-3, the sunflower seed oil in comparative examples 1 and 2 is less in addition amount, and the sunflower seed flavor of the flavored sunflower seed oil is obviously reduced. In comparative examples 3-5, the addition amount of sunflower seed oil is too large, the contact area between oil drops and the enzymolysis liquid is reduced in the reaction process, so that the reaction is incomplete, and the flavor is failed to form. In comparative example 6, the sunflower seed polysaccharide enzymolysis liquid and the sunflower seed enzymolysis liquid are added in too much amount, so that reducing sugar is added in too much amount, and the scorched taste is serious. In conclusion, the sunflower seed oil with good flavor is prepared by adjusting the mass ratio of the sunflower seed polysaccharide enzymatic hydrolysate to the sunflower seed protein enzymatic hydrolysate to the sunflower seed oil to be 1:1: 8-14.
Two, acid value and peroxide value determination
The acid value and the peroxide value of the first-grade sunflower seed oil, the flavor sunflower seed oil prepared in the examples and the comparative example are determined according to the determination of the acid value in the GB5009.229-2016 national food safety standard food and the determination of the peroxide value in the GB5009.227-2016 national food safety standard food. The test results are shown in table 3.
TABLE 3 comparison of physicochemical Properties of different sunflower seed oils
As can be seen from Table 3, the flavored sunflower seed oil prepared by the method has good flavor, and the quality standard of the flavored sunflower seed oil reaches the standard of first-grade sunflower seed oil.
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 (9)
1. A preparation method of flavored sunflower seed oil is characterized by comprising the following steps: the method comprises the following steps:
(1) weighing sunflower seed raw materials, crushing the weighed sunflower seed raw materials, adding a Tris-HCl buffer solution with the pH of 8.5 according to the material-liquid ratio of 1:10, uniformly mixing, adding compound protease, continuously mixing, carrying out enzymolysis on the mixed solution in a constant-temperature water bath, carrying out centrifugal treatment for 10-20min at the rotating speed of 9000r/min after the enzymolysis is finished, and taking supernatant to obtain sunflower seed protease hydrolysate;
(2) weighing sunflower seed raw materials, crushing the weighed sunflower seed raw materials, adding a citric acid-sodium citrate buffer solution with the pH value of 5.0 according to the material-liquid ratio of 1:10, uniformly mixing, adding pectinase, performing enzymolysis treatment on the prepared mixed solution under the condition of constant-temperature water bath, centrifuging at the rotating speed of 9500r/min for 10-20min, and taking supernatant to obtain a sunflower seed polysaccharide enzymolysis solution;
(3) the sunflower seed protein enzymatic hydrolysate, the sunflower seed polysaccharide enzymatic hydrolysate and the sunflower seed oil prepared in the above steps are mixed according to the mass ratio of 0.5-2: 0.5-2: 8-14, and after the reaction is finished, sequentially centrifuging and filtering the liquid to obtain the flavor sunflower seed oil.
2. The process for preparing flavored sunflower seed oil according to claim 1, wherein the process comprises the following steps: the sunflower seed raw material is one or a mixture of sunflower seed kernels, sunflower seed cakes and sunflower seed meal.
3. The process for preparing flavored sunflower seed oil according to claim 1, wherein the process comprises the following steps: in the step (1), the complex enzyme is a compound of flavourzyme and alkaline protease.
4. The process for preparing flavored sunflower seed oil according to claim 3, wherein the process comprises the following steps: in the step (1), the enzyme activity of the flavourzyme in the mixed solution is 15-30U/ml, and the enzyme activity of the alkaline protease is 50-150U/ml.
5. The process for preparing flavored sunflower seed oil according to claim 1, wherein the process comprises the following steps: in the step (1), the temperature of the enzymolysis treatment is 50 ℃, and the enzymolysis time is 12 hours.
6. The process for preparing flavored sunflower seed oil according to claim 1, wherein the process comprises the following steps: in the step (2), the enzyme activity of the pectinase in the mixed solution is 500-1500U/ml.
7. The process for preparing flavored sunflower seed oil according to claim 1, wherein the process comprises the following steps: in the step (2), the temperature of the enzymolysis treatment is 45 ℃, and the time of the enzymolysis treatment is 3 hours.
8. The process for preparing flavored sunflower seed oil according to claim 1, wherein the process comprises the following steps: in the step (3), the reaction temperature is 110-140 ℃, and the reaction time is 20-35 min.
9. The process for preparing flavored sunflower seed oil according to claim 1, wherein the process comprises the following steps: in the step (3), the sunflower seed protein enzymatic hydrolysate, the sunflower seed polysaccharide enzymatic hydrolysate and the sunflower seed oil are mixed according to the mass ratio of 1:1: 12-14.
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