CN113115838A - Sunflower seed oil composition - Google Patents
Sunflower seed oil composition Download PDFInfo
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- CN113115838A CN113115838A CN201911418972.1A CN201911418972A CN113115838A CN 113115838 A CN113115838 A CN 113115838A CN 201911418972 A CN201911418972 A CN 201911418972A CN 113115838 A CN113115838 A CN 113115838A
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- seed oil
- sunflower seed
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- verbenol
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- 235000019198 oils Nutrition 0.000 title claims abstract description 130
- 235000020238 sunflower seed Nutrition 0.000 title claims abstract description 109
- 239000000203 mixture Substances 0.000 title claims abstract description 84
- WONIGEXYPVIKFS-UHFFFAOYSA-N (+)-cis-Verbenol Natural products CC1=CC(O)C2C(C)(C)C1C2 WONIGEXYPVIKFS-UHFFFAOYSA-N 0.000 claims abstract description 60
- WONIGEXYPVIKFS-HRDYMLBCSA-N (1r,2r,5r)-4,6,6-trimethylbicyclo[3.1.1]hept-3-en-2-ol Chemical compound CC1=C[C@@H](O)[C@H]2C(C)(C)[C@@H]1C2 WONIGEXYPVIKFS-HRDYMLBCSA-N 0.000 claims abstract description 60
- WONIGEXYPVIKFS-YIZRAAEISA-N cis-Verbenol Natural products CC1=C[C@H](O)[C@@H]2C(C)(C)[C@H]1C2 WONIGEXYPVIKFS-YIZRAAEISA-N 0.000 claims abstract description 60
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 126
- 235000019486 Sunflower oil Nutrition 0.000 claims description 76
- 239000002600 sunflower oil Substances 0.000 claims description 76
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 25
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 11
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 11
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 11
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 11
- 239000005642 Oleic acid Substances 0.000 claims description 11
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 description 40
- 235000019634 flavors Nutrition 0.000 description 40
- 241000208818 Helianthus Species 0.000 description 4
- 235000003222 Helianthus annuus Nutrition 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 241001532704 Azolla Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000002238 attenuated effect Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000011229 interlayer Substances 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OHCMANJUZNNOQW-UHFFFAOYSA-N 2,4,4-trimethylcyclohexene-1-carbaldehyde Chemical compound CC1=C(C=O)CCC(C)(C)C1 OHCMANJUZNNOQW-UHFFFAOYSA-N 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present application provides a sunflower seed oil composition wherein the content of cis-verbenol in the sunflower seed oil composition is above 0.15ppm and less than 1.30ppm, preferably between 0.30ppm and 1.25ppm, and the content of cis-verbenol is the amount of non-exogenously added cis-verbenol. The application also provides a preparation method and application of the sunflower seed oil composition.
Description
Technical Field
The present application relates generally to the field of edible oil manufacture. In particular, the present application relates to a sunflower seed oil composition, a preparation method and uses thereof.
Background
Sunflower oil (also called sunflower oil and sunflower oil) is one of the four vegetable oils in the world, and the consumption amount of the sunflower oil is arranged in the fourth place after palm oil, soybean oil and rapeseed oil in the world. The annual output of the sunflower seed oil is stabilized between 1000 ten thousand and 1200 ten thousand tons, and the sunflower seed oil is one of important edible oil products in European countries. The proportion of sunflower seed oil consumed by many countries and regions in the world, such as taiwan, hong kong, japan, korea, is as high as 70%. In recent years, with the improvement of the cognition degree of consumers on the sunflower seed oil, the consumption of the sunflower seed oil in China also rapidly increases, the consumption of the sunflower seed oil is estimated to be 80-90 ten thousand tons every year at present, and the continuous growth trend is still kept in the future.
At present, the sunflower seed flavor oil in China is generally prepared by the traditional small pressing process, namely, precise seed frying and pressing by a 925 type small pressing machine, regardless of small workshop or large oil processing enterprises, so that the fried flavor can be formed to the maximum extent. The sunflower seed flavor oil has very strong flavor when being freshly squeezed, but the sunflower seed flavor oil is found to have obvious flavor attenuation phenomenon in a very short shelf life, and the product quality is seriously influenced.
The sunflower seed oil is prepared by azolla under the baking condition of 140 ℃/20min, wherein the azolla contains 0.14% of cis-verbenol which is a flavor substance in the strong sunflower seed oil, but the sunflower seed oil prepared under the baking condition is heavy in aroma and sweetness, and has no obvious characteristic flavor of the sunflower seed oil (the effect of the azolla and sunflower seed baking on the flavor and quality of the sunflower seed oil, a university of Master Leaching in south Jiangnan, 2013).
Therefore, the market is very urgent to provide sunflower seed oil which has fried fragrance and sunflower fragrance, pure flavor and no foreign flavor, and has stable shelf life flavor.
Summary of The Invention
In a first aspect, the present application provides a sunflower oil composition wherein the content of cis-verbenol in the sunflower oil composition is above 0.15ppm and below 1.30ppm and the content of cis-verbenol is the amount of non-exogenously added cis-verbenol.
In some embodiments of the first aspect, the sunflower oil composition comprises steamed sunflower seed oil and further comprises at least one of roasted sunflower seed oil and refined sunflower seed oil.
In some embodiments of the first aspect, the steamed/parched sunflower seed oil is present in an amount of 10 wt% to 70 wt% based on the weight of the sunflower seed oil composition.
In some embodiments of the first aspect, wherein the stir-frying temperature of the stir-fried sunflower seed oil is between 120 ℃ and 125 ℃.
In some embodiments of the first aspect, wherein the sunflower seed oil composition further comprises optionally exogenously added cis-verbenol such that the content of cis-verbenol in the sunflower seed oil composition is above 0.15ppm and less than 1.30 ppm.
In some embodiments of the first aspect, the steamed sunflower oil comprises low oleic sunflower oil, medium oleic sunflower oil, high oleic sunflower oil, or any combination thereof.
In some embodiments of the first aspect, the roasted sunflower oil comprises low oleic sunflower oil, medium oleic sunflower oil, high oleic sunflower oil, or any combination thereof.
In some embodiments of the first aspect, the refined sunflower oil comprises low oleic sunflower oil, medium oleic sunflower oil, high oleic sunflower oil, or any combination thereof.
In a second aspect, the present application provides a method for preparing a sunflower seed oil composition comprising blending steamed sunflower seed oil with at least one of roasted sunflower seed oil and refined sunflower seed oil, wherein the content of cis-verbenol in the sunflower seed oil composition is above 0.15ppm and less than 1.30ppm, and the content of cis-verbenol is the amount of non-exogenously added cis-verbenol.
In some embodiments of the second aspect, the steamed/parched sunflower seed oil is present in an amount of 10 wt% to 70 wt% based on the weight of the sunflower seed oil composition.
In some embodiments of the second aspect, wherein the stir-frying temperature of the stir-fried sunflower seed oil is between 120 ℃ and 125 ℃.
In some embodiments of the second aspect, the method further comprises optionally, exogenously adding cis-verbenol such that the content of cis-verbenol in the sunflower oil composition is above 0.15ppm and less than 1.30 ppm.
In some embodiments of the second aspect, the formulating comprises stirring at 20 ℃ to 40 ℃ for 20 to 30 min.
In a third aspect, the present application provides the use of a sunflower oil composition of the first aspect, or prepared by the process of the second aspect, in the preparation of a blend oil or a food product.
In a fourth aspect, the present application provides a blend oil comprising the sunflower oil composition of the first aspect, or the sunflower oil composition prepared by the process of the second aspect.
In a fifth aspect, the present application provides a food product comprising a sunflower oil composition according to the first aspect, or a sunflower oil composition prepared by the process according to the second aspect, or a blend oil according to the fourth aspect.
Detailed description of the invention
Through research, the inventor of the application finds that blending is carried out on steamed and fried sunflower seed oil and at least one of baked sunflower seed oil and refined sunflower seed oil, wherein the content of cis-verbenol in the sunflower seed oil composition is more than 0.15ppm and less than 1.30ppm, the content of cis-verbenol is the amount of cis-verbenol which is not added externally (the optional external addition of cis-verbenol can be included, so that the content of cis-verbenol in the sunflower seed oil composition is more than 0.15ppm and less than 1.30ppm), the amount of the steamed and fried sunflower seed oil is 10 wt% -70 wt% by weight of the sunflower seed oil composition, and the sunflower seed oil composition prepared when the steaming and frying temperature of the steamed and fried sunflower seed oil is 120-125 ℃ does not have burnt taste and fried taste which are introduced, The sunflower seed oil has the advantages of having bad flavors such as mildew flavor, soil flavor and shell flavor, having no oxidation peculiar smell, having good sunflower seed oil characteristic flavor (having fried flavor, nut flavor and sunflower flavor), meeting the consumption habits of consumers, having good shelf flavor stability, not generating obvious flavor attenuation phenomenon in a limited shelf life, and ensuring the stability of the quality of the sunflower seed oil product with the flavor.
Definition of
The following definitions and methods are provided to better define the present application and to guide those of ordinary skill in the art in the practice of the present application. Unless otherwise indicated, the terms in this application have the same meaning as commonly understood by one of ordinary skill in the art, e.g., in reference to starting materials and products, operating steps, process parameters, equipment and tools used, and numerical units. All patent documents, academic papers, and other publications cited herein are incorporated by reference in their entirety.
The term "parfry" as used herein refers to a process of wet-steaming and drying oil. In some embodiments, the oil is dried while wet steaming with water vapor, such that the water content of the oil is reduced to a suitable range.
The term "stir-fried sunflower seed oil" as used herein refers to sunflower seed oil that is produced by wet steaming and drying oil.
The term "sunflower oil with low oleic acid content" as used herein refers to sunflower oil with an oleic acid content of 10% to 50% by weight.
The term "sunflower oil with oleic acid content" as used herein refers to sunflower oil with an oleic acid content of 60% to 79% by weight.
The term "high oleic sunflower oil" as used herein refers to sunflower oil with an oleic acid content of 80 wt% or more.
The term "cis-Verbenol (cis-Verbenol)" as used herein means [1S- (1 α,2 β, 5 α)]-4,6, 6-trimethylbicyclo [3.1.1]Heptyl-3-en-2-ol with the molecular formula C10H16O, molecular weight 152.23.
The term "shelf-life flavor stable" as used herein means that no significant flavor decay or deterioration occurs over a defined shelf-life (12 months); the flavor attenuation refers to the obvious attenuation of the characteristic flavor frying fragrance and the sunflower fragrance of the sunflower oil; the flavor deterioration means that an unpleasant flavor such as oxidation deterioration is formed.
It is to be understood that the numerical ranges given herein (e.g., the amount of cis-verbenol in the sunflower oil composition) include not only the values between the endpoints, but also the endpoints. For example, while it is disclosed that cis-verbenol is present in sunflower oil compositions in an amount of 0.30ppm to 1.24ppm, it is correspondingly disclosed that cis-verbenol may be present in sunflower oil compositions in an amount of 0.30ppm or 1.24 ppm.
Detailed description of the preferred embodiments
It should be understood that the various steps in the methods described below are not necessarily required to implement all or all of the steps of the methods of the present application, and some steps may be omitted, replaced by other similar steps, or some other steps may be added. Furthermore, it is to be understood that the various technical features (e.g. parameter values and ranges) described below are not limited to the specific embodiments in their context, but may be combined arbitrarily with other technical features, as may be foreseen by the person skilled in the art, within reasonable circumstances.
In a first aspect, the present application provides a sunflower seed oil composition comprising a cis-verbenol in an amount of from above 0.15ppm to less than 1.30ppm and in an amount that is not exogenously added.
In some embodiments of the first aspect, the sunflower oil composition comprises steamed sunflower seed oil and further comprises at least one of roasted sunflower seed oil and refined sunflower seed oil.
In some embodiments of the first aspect, the steamed/parched sunflower seed oil is present in an amount of 10 wt% to 70 wt% based on the weight of the sunflower seed oil composition.
In some embodiments of the first aspect, the sunflower seed oil composition further comprises an optional exogenously added cis-verbenol, so that the content of cis-verbenol in the sunflower seed oil composition is more than 0.15ppm and less than 1.30ppm, for example, 0.15ppm, 0.20ppm, 0.21ppm, 0.22ppm, 0.23ppm, 0.24ppm, 0.25ppm, 0.26ppm, 0.27ppm, 0.28ppm, 0.29ppm, 0.30ppm, 0.35ppm, 0.40ppm, 0.45ppm, 0.50ppm, 0.55ppm, 0.60ppm, 0.65ppm, 0.70ppm, 0.75ppm, 0.80ppm, 0.81ppm, 0.82ppm, 0.83ppm, 0.84ppm, 0.85ppm, 0.86ppm, 0.87ppm, 0.88ppm, 0.89ppm, 0.90ppm, 0.91ppm, 0.92ppm, 0.93ppm, 0.94ppm, 0.95ppm, 0.96ppm, 0.97ppm, 0.98ppm, 0.99ppm, 1.00ppm, 1.15ppm, 1.21.23 ppm, 1.24ppm, 1.23ppm, 1.25ppm, 1.28ppm, 1.23ppm, 1.24ppm, 1.25ppm or more.
In some embodiments of the first aspect, the sunflower seed oil composition further comprises optionally exogenously added cis-verbenol such that the cis-verbenol content in the sunflower seed oil composition is between 0.30ppm and 1.25ppm, e.g., 0.30ppm, 0.35ppm, 0.40ppm, 0.45ppm, 0.50ppm, 0.55ppm, 0.60ppm, 0.65ppm, 0.70ppm, 0.75ppm, 0.80ppm, 0.81ppm, 0.82ppm, 0.83ppm, 0.84ppm, 0.85ppm, 0.86ppm, 0.87ppm, 0.88ppm, 0.89ppm, 0.90ppm, 0.91ppm, 0.92ppm, 0.93ppm, 0.94ppm, 0.95ppm, 0.96ppm, 0.97ppm, 0.98ppm, 0.99ppm, 1.00ppm, 1.15ppm, 1.20ppm, 1.22.24 ppm, 1.23ppm, 1.25ppm, or any combination thereof.
In some particular embodiments of the first aspect, the sunflower seed oil composition further comprises optionally exogenously added cis-verbenol such that the content of cis-verbenol in the sunflower seed oil composition is 0.65 ppm.
In some embodiments of the first aspect, the steamed sunflower oil comprises low oleic sunflower oil, medium oleic sunflower oil, high oleic sunflower oil, or any combination thereof.
In some embodiments of the first aspect, the roasted sunflower oil comprises low oleic sunflower oil, medium oleic sunflower oil, high oleic sunflower oil, or any combination thereof.
In some embodiments of the first aspect, the refined sunflower oil comprises low oleic sunflower oil, medium oleic sunflower oil, high oleic sunflower oil, or any combination thereof.
In a second aspect, the present application provides a method for preparing a sunflower seed oil composition comprising blending steamed sunflower seed oil with at least one of roasted sunflower seed oil and refined sunflower seed oil, wherein the content of cis-verbenol in the sunflower seed oil composition is above 0.15ppm and less than 1.30ppm, and the content of cis-verbenol is the amount of non-exogenously added cis-verbenol.
In some embodiments of the second aspect, the steamed/parched sunflower seed oil is present in an amount of 10 wt% to 70 wt% based on the weight of the sunflower seed oil composition.
In some embodiments of the second aspect, the method further comprises optionally exogenous addition of cis-verbenol such that the cis-verbenol content in the sunflower seed oil composition is above 0.15ppm and less than 1.30ppm, e.g., 0.15ppm, 0.20ppm, 0.21ppm, 0.22ppm, 0.23ppm, 0.24ppm, 0.25ppm, 0.26ppm, 0.27ppm, 0.28ppm, 0.29ppm, 0.30ppm, 0.35ppm, 0.40ppm, 0.45ppm, 0.50ppm, 0.55ppm, 0.60ppm, 0.65ppm, 0.70ppm, 0.75ppm, 0.80ppm, 0.81ppm, 0.82ppm, 0.83ppm, 0.84ppm, 0.85ppm, 0.86ppm, 0.87ppm, 0.88ppm, 0.89ppm, 0.90ppm, 0.91, 0.92ppm, 0.83ppm, 0.84ppm, 1.93 ppm, 1.96 ppm, 1.1.1.1.98 ppm, 1.1.1 ppm, 1.1 ppm, 1.98 ppm, 1.0.0.0.0.30 ppm, 0.30ppm, or more.
In some embodiments of the second aspect, the method further comprises optionally exogenously adding cis-verbenol such that the cis-verbenol content in the sunflower seed oil composition is between 0.30ppm and 1.25ppm, e.g., 0.30ppm, 0.35ppm, 0.40ppm, 0.45ppm, 0.50ppm, 0.55ppm, 0.60ppm, 0.65ppm, 0.70ppm, 0.75ppm, 0.80ppm, 0.81ppm, 0.82ppm, 0.83ppm, 0.84ppm, 0.85ppm, 0.86ppm, 0.87ppm, 0.88ppm, 0.89ppm, 0.90ppm, 0.91ppm, 0.92ppm, 0.93ppm, 0.94ppm, 0.95ppm, 0.96ppm, 0.97ppm, 0.98ppm, 0.99ppm, 1.00ppm, 1.15ppm, 1.20ppm, 1.21.21 ppm, 1.24ppm, 1.25ppm, or any combination thereof.
In some embodiments of the second aspect, the method further comprises optionally exogenously adding cis-verbenol such that the content of cis-verbenol in the sunflower oil composition is 0.65 ppm.
In some embodiments of the second aspect, the formulating comprises stirring at 20 ℃ to 40 ℃ for 20 to 30 min.
In some embodiments of the first or second aspect, wherein the amount of cis-verbenol in the sunflower seed oil composition is 0.15ppm or more and less than 1.30ppm, e.g., 0.15ppm, 0.20ppm, 0.21ppm, 0.22ppm, 0.23ppm, 0.24ppm, 0.25ppm, 0.26ppm, 0.27ppm, 0.28ppm, 0.29ppm, 0.30ppm, 0.35ppm, 0.40ppm, 0.45ppm, 0.50ppm, 0.55ppm, 0.60ppm, 0.65ppm, 0.70ppm, 0.75ppm, 0.80ppm, 0.81ppm, 0.82ppm, 0.83ppm, 0.84ppm, 0.85ppm, 0.86ppm, 0.87ppm, 0.88ppm, 0.89ppm, 0.90ppm, 0.91ppm, 0.92ppm, 0.93ppm, 0.94ppm, 0.85ppm, 0.86ppm, 0.87ppm, 0.88ppm, 0.89ppm, 1.96 ppm, 1.95 ppm, 1.1.00 ppm, 1.1.1.1.1 ppm, 1.98 ppm, 1.00ppm, 1.1 ppm or more; and the content of the cis-verbenol is the amount of the non-exogenous cis-verbenol.
In some embodiments of the first or second aspects, wherein the amount of cis-verbenol in the sunflower seed oil composition is from 0.30ppm to 1.25ppm, such as 0.30ppm, 0.35ppm, 0.40ppm, 0.45ppm, 0.50ppm, 0.55ppm, 0.60ppm, 0.65ppm, 0.70ppm, 0.75ppm, 0.80ppm, 0.81ppm, 0.82ppm, 0.83ppm, 0.84ppm, 0.85ppm, 0.86ppm, 0.87ppm, 0.88ppm, 0.89ppm, 0.90ppm, 0.91ppm, 0.92ppm, 0.93ppm, 0.94ppm, 0.95ppm, 0.96ppm, 0.97ppm, 0.98ppm, 0.99ppm, 1.00ppm, 1.15ppm, 1.20ppm, 1.21ppm, 1.22ppm, 1.23, 1.24ppm, 1.25ppm, or a combination of any value; and the content of the cis-verbenol is the amount of the non-exogenous cis-verbenol.
In some specific embodiments of the first or second aspects, wherein the amount of cis-verbenol in the sunflower seed oil composition is 0.15ppm, 0.20ppm, 0.24ppm, 0.30ppm, 0.65ppm, 0.81ppm, 0.98ppm or 1.24ppm, and the amount of cis-verbenol is the amount of non-exogenously added cis-verbenol.
In some embodiments of the first or second aspects, the amount of the steamed/parched sunflower seed oil ranges from 10 wt% to 70 wt%, such as 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, 50 wt%, 55 wt%, 60 wt%, 65 wt%, 70 wt%, or a range consisting of any two of the above, by weight of the sunflower seed oil composition.
In some embodiments of the first or second aspects, the amount of the steamed/parched sunflower seed oil ranges from 20 wt% to 70 wt%, such as 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, 50 wt%, 55 wt%, 60 wt%, 65 wt%, 70 wt%, or a range consisting of any two of the above, by weight of the sunflower seed oil composition.
In some embodiments of the first or second aspect, the amount of steamed sunflower oil is 10 wt%, 20 wt%, 30 wt%, 40 wt%, 60 wt% or 70 wt% based on the weight of the sunflower oil composition.
In some embodiments of the first or second aspect, the steaming and frying is a process of removing impurities from the oil, drying, shelling, softening, flaking, and wet-steaming and drying in a vertical steaming and frying pan. Wherein, the steamer is heated by the steam interlayer, the top layer steamer is provided with a jet orifice to increase the moisture of the material, and the bottom layer steamer is heated by the steam interlayer to provide high enough temperature to reduce the moisture of the oil material to the most suitable moisture for squeezing. During the steaming and frying process, protein is denatured and hardened, the hardness of the material blank is increased, and the squeezing pressure during squeezing is increased; the tiny oil drops in the oil are gathered, and the oil extraction rate is improved; the steaming and frying also can inactivate lipase in the oil material and improve the quality of the crude oil.
In some embodiments of the first or second aspect, the temperature of the steaming of the steamed sunflower seed oil is 120 ℃ to 125 ℃, such as 120 ℃, 121 ℃, 122 ℃, 123 ℃, 124 ℃, 125 ℃, or a range consisting of any two of the above values.
In some embodiments of the first or second aspect, the temperature of the cooking of the cooked sunflower seed oil is 120 ℃ or 125 ℃.
In a third aspect, the present application provides the use of the sunflower oil composition of the first aspect, or the sunflower oil composition prepared by the process of the second aspect, in the preparation of a blend oil or a food product.
In a fourth aspect, the present application provides a blend oil comprising the sunflower oil composition of the first aspect, or prepared by the process of the second aspect.
In a fifth aspect, the present application provides a food product comprising a sunflower oil composition according to the first aspect, or a sunflower oil composition prepared by the process according to the second aspect, or a blend oil according to the fourth aspect.
Examples
The following examples are for the purpose of illustration only and are not intended to limit the scope of the present application.
Adding at least one of the accurately steamed and fried sunflower seed oil, the roasted sunflower seed oil and the refined sunflower seed oil into a blending tank according to the proportion in the examples and comparative examples in the table 1, then adding or not adding a certain content of cis-verbenol (pre-dilution), maintaining the temperature at 20-40 ℃, slowly stirring for 20-30min, filtering and filling to obtain the finished oil.
Shelf test: the sunflower oil compositions of each example and comparative example in table 1 were individually dispensed into PET bottles (12 bottles each, 900mL each) and sealed on a shelf for one year shelf test follow-up.
Flavor evaluation test: the flavor acceptability of the 12 th month shelf samples was evaluated by 10 professional sensory evaluators from a sunflower oil panel. Evaluation rules: each oil sample was evaluated for acceptability against the respective standard (i.e. fresh sample, frozen stock) and the acceptability of the respective standard was 5 points. Grading by a 1-5 grade grading method, wherein the higher the score is, the better the flavor of the fried sunflower is kept, and the lower the deterioration degree is, namely the shelf-life flavor is stable, and the lower the shelf-life flavor is less than or equal to 3, the more the shelf-life flavor is obviously attenuated or remarkably deteriorated, and the shelf-life flavor is unstable. The flavor evaluation results are shown in table 1.
TABLE 1
As can be seen from the flavor evaluation results, the sunflower oil compositions of examples 1-10 were stable in flavor over a defined 12-month shelf life, whereas the sunflower oil compositions of comparative examples 1-21 were significantly attenuated or deteriorated in flavor.
The invention has been described in detail with respect to a general description and specific embodiments thereof, but it will be apparent to those skilled in the art that modifications and improvements can be made based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A sunflower seed oil composition, wherein the content of cis-verbenol in the sunflower seed oil composition is above 0.15ppm and less than 1.30ppm, preferably 0.30ppm to 1.25ppm, and the content of cis-verbenol is the amount of non-exogenously added cis-verbenol.
2. The sunflower oil composition of claim 1 comprising steamed sunflower oil and further comprising at least one of roasted sunflower oil and refined sunflower oil;
preferably, the amount of the steamed and fried sunflower seed oil is 10 wt% -70 wt%, more preferably 20 wt% -70 wt%, based on the weight of the sunflower seed oil composition.
3. The sunflower oil composition of claim 2, wherein the stir-fried sunflower oil has a stir-frying temperature of 120 ℃ to 125 ℃.
4. The sunflower oil composition of any one of claims 1-3, wherein the sunflower oil composition further comprises optionally exogenously added cis-verbenol such that the content of cis-verbenol in the sunflower oil composition is above 0.15ppm and less than 1.30ppm, preferably 0.30ppm-1.25 ppm.
5. The sunflower seed oil composition of any one of claims 1-4 wherein
The steamed and fried sunflower seed oil contains sunflower seed oil with low oleic acid content, sunflower seed oil with medium oleic acid content, sunflower seed oil with high oleic acid content or any combination thereof; and/or
The roasted sunflower seed oil comprises sunflower seed oil with low oleic acid content, sunflower seed oil with medium oleic acid content, sunflower seed oil with high oleic acid content or any combination thereof; and/or
The refined sunflower oil comprises low oleic sunflower oil, medium oleic sunflower oil, high oleic sunflower oil or any combination thereof.
6. A preparation method of a sunflower seed oil composition, which comprises blending steamed and fried sunflower seed oil with at least one of roasted sunflower seed oil and refined sunflower seed oil, wherein the content of cis-verbenol in the sunflower seed oil composition is more than 0.15ppm and less than 1.30ppm, preferably 0.30ppm to 1.25ppm, and the content of the cis-verbenol is the amount of non-externally added cis-verbenol;
preferably, the amount of the steamed and fried sunflower seed oil is 10 wt% -70 wt%, more preferably 20 wt% -70 wt% based on the weight of the sunflower seed oil composition; and/or
The steaming and frying temperature of the steamed and fried sunflower seed oil is 120-125 ℃.
7. The method of claim 6, further comprising optionally exogenously adding cis-verbenol such that the content of cis-verbenol in the sunflower seed oil composition is above 0.15ppm and less than 1.30ppm, preferably 0.30ppm to 1.25 ppm.
8. Use of the sunflower oil composition of any one of claims 1-5, or prepared by the process of claim 6 or 7, in the preparation of a blend oil or a food product.
9. A blend oil comprising the sunflower seed oil composition of any one of claims 1-5, or the sunflower seed oil composition prepared by the process of claim 6 or 7.
10. A food product comprising a sunflower oil composition according to any one of claims 1-5, or a sunflower oil composition prepared by a process according to claim 6 or 7, or a blend oil according to claim 9.
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