CN113115842A - Corn oil with original fragrance and preparation method thereof - Google Patents
Corn oil with original fragrance and preparation method thereof Download PDFInfo
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- CN113115842A CN113115842A CN201911403729.2A CN201911403729A CN113115842A CN 113115842 A CN113115842 A CN 113115842A CN 201911403729 A CN201911403729 A CN 201911403729A CN 113115842 A CN113115842 A CN 113115842A
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- 239000002285 corn oil Substances 0.000 title claims abstract description 79
- 235000005687 corn oil Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 239000003205 fragrance Substances 0.000 title description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 233
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 233
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 229
- 235000005822 corn Nutrition 0.000 claims abstract description 229
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 45
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 45
- 229930006000 Sucrose Natural products 0.000 claims abstract description 45
- 239000008103 glucose Substances 0.000 claims abstract description 45
- 239000005720 sucrose Substances 0.000 claims abstract description 45
- 235000000346 sugar Nutrition 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 claims abstract description 30
- 235000019634 flavors Nutrition 0.000 claims abstract description 29
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 24
- 150000008163 sugars Chemical class 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 210000001161 mammalian embryo Anatomy 0.000 claims description 65
- 239000012535 impurity Substances 0.000 claims description 61
- 238000003825 pressing Methods 0.000 claims description 58
- 239000000203 mixture Substances 0.000 claims description 27
- 238000012216 screening Methods 0.000 claims description 23
- 239000002184 metal Substances 0.000 claims description 22
- 229930091371 Fructose Natural products 0.000 claims description 16
- 239000005715 Fructose Substances 0.000 claims description 16
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 210000002257 embryonic structure Anatomy 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 11
- 230000003750 conditioning effect Effects 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 7
- 238000005238 degreasing Methods 0.000 claims description 5
- 230000001877 deodorizing effect Effects 0.000 claims description 5
- 230000003472 neutralizing effect Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 4
- 235000009973 maize Nutrition 0.000 claims description 4
- 238000012986 modification Methods 0.000 claims description 2
- 230000004048 modification Effects 0.000 claims description 2
- 244000052616 bacterial pathogen Species 0.000 abstract description 23
- 239000011148 porous material Substances 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 18
- 239000000047 product Substances 0.000 description 15
- 238000001125 extrusion Methods 0.000 description 13
- 239000000463 material Substances 0.000 description 12
- 239000002245 particle Substances 0.000 description 8
- 238000001035 drying Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000001143 conditioned effect Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-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
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- 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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- 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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The application relates to original-flavor corn oil and a preparation method thereof, wherein soluble sugar accounts for more than 4 wt% of corn germs and is selected as a raw material of the corn oil, and the weight ratio of sucrose to glucose is 6: 1 or more corn germ; the soluble sugars include at least sucrose and glucose. The corn oil produced by the methods described herein has a steamed/roasted corn flavor.
Description
Technical Field
The present application relates to the field of edible oil processing, and more particularly, to corn oil and a method of making the same.
Background
Corn oil, also known as corn germ oil, is an edible oil extracted from corn germ, a byproduct of corn processing. The fat content in the maize germ is 17-45%, and accounts for more than 80% of the maize fat content. The corn oil contains various vitamins, sterols and a large amount of unsaturated fatty acids, mainly oleic acid and linoleic acid. The common corn oil has disadvantages of light flavor, no unique corn flavor similar to that of steamed corn or roasted corn, and less intense flavor than peanut oil or sesame oil. In recent years, with the improvement of living standard, consumers have raised the demand for flavor of foods and also have raised concerns about the use of chemical additives. There is therefore a need for a corn oil that is strong in flavor and has a corn-specific flavor, such as a steamed corn flavor or a roasted corn flavor, that contains no (or very little) additives.
Chinese patent CN 102293265B reports a preparation method of natural corn oil with strong fragrance: and (3) putting the squeezed corn cake into a steaming and frying pan for high-temperature steaming and frying to obtain a corn germ cake, mixing the corn germ cake with refined corn oil, stirring, standing for layering, and separating to obtain the corn oil with strong fragrance. Chinese patent CN 108690708A reports a processing technology of corn oil with special fragrance: the corn oil with special fragrance is obtained by embryo vibration screening, embryo starch bran wiping, embryo color selection, embryo stir-frying and bran wiping, mixed soaking, filtering and separating. In the techniques disclosed in the above documents, the refined oil is used as a medium to extract the flavor substances from the corn cake or the corn germ by the steeping and mixing process to obtain the flavored corn oil. These methods take a long time and none can control the flavor type of the corn oil obtained.
In this regard, the present application provides a method for preparing corn oil and the corn oil obtained thereby having a specific steamed/roasted corn flavor in an attempt to solve one or more of the technical problems remaining in the art.
Disclosure of Invention
In a first aspect, a method for producing corn oil is provided, wherein the corn oil is selected from the group consisting of corn germ 4 wt% or more soluble sugars, and sucrose to glucose ratio of 6: 1 or more corn germ; the soluble sugars include at least sucrose and glucose.
In one embodiment, the corn germ is obtained by degermination and selection of embryos. In another embodiment, the degerming comprises degerming and breaking grits of the corn kernel to obtain a mixture of skin, embryo and endosperm of a single broken grits. In yet another embodiment, the corn kernel is screened and decontaminated prior to degerminating the corn kernel. In another embodiment, the corn grain is a natural dried corn grain. In yet another embodiment, the screening comprises screening with a screen of 10mm x 10mm mesh and a screen of 4mm x 4mm mesh.
In one embodiment, the removing impurities comprises rejecting impurities and deteriorated and vermin corn kernels. In another embodiment, the selecting includes screening and decorticating the product from the degermination to obtain the corn germ, wherein the corn germ has a moisture content of 7% to 12% by weight, and the soluble sugars include at least sucrose, glucose, and fructose. In yet another embodiment, the selecting comprises sieving the product undergoing degermination to obtain a product having a size of 2mm x 2mm to 5mm x 5mm, followed by peeling the product to obtain the corn germ. In another embodiment, the embryo selection further comprises secondary grits breaking on the oversize material with the size of more than 5mm multiplied by 5 mm.
In one embodiment, the method comprises aromatizing the corn germ. In another embodiment, the aroma producing treatment comprises subjecting the corn germ to uniform heating at a frying temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes. In yet another embodiment, the aroma producing treatment comprises subjecting the corn germ to a microwave treatment for 30 seconds to 300 seconds under conditions equivalent to 50-300g of corn germ at a microwave power of 500W to 1000W. In another embodiment, the aroma producing process comprises stir-frying the corn germ at a frying temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes at a speed of 120r/min to 200 r/min.
In one embodiment, the method comprises pressing the corn germ. In another embodiment, the pressing comprises pressing the aroma-producing corn germ at a pressing temperature of 40 ℃ to 80 ℃. In yet another embodiment, the pressing is performed immediately after the aroma-producing treatment. In another embodiment, after the pressing treatment, the corn oil is allowed to cool naturally for 0 to 24 hours, followed by filtration to remove impurities to obtain the corn oil. In yet another embodiment, the method further comprises the optional steps of: filtering, degumming, decolorizing, deodorizing, deacidifying, neutralizing, washing with water, dewaxing, degreasing and packaging.
In a second aspect, there is provided a corn oil made according to the method of the first aspect.
In a third aspect, there is provided a corn germ wherein soluble sugars comprise greater than 4% by weight of the corn germ and the weight ratio of sucrose to glucose is 6: 1 or more; the soluble sugars include at least sucrose and glucose.
In one embodiment, the corn germ is gritted corn germ. In another embodiment, the grits broken corn germ is conditioned. In yet another embodiment, the conditioning further comprises having the moisture content of the corn germ be from 7 wt% to 12 wt%. In another embodiment, conditioning comprises sieving the grits-broken corn germ to obtain a product having a size of 2mm x 2mm to 5mm x 5mm, and then decorticating the product to obtain the corn germ. In yet another embodiment, the conditioning further comprises secondary grits breaking of the oversize material of 5mm x 5mm or more.
In a fourth aspect, there is provided the use of a corn germ of the third aspect to increase the flavor of corn oil or to increase the flavor of corn oil for steamed corn and/or roasted corn.
In a fifth aspect, there is provided corn oil having a flavor of steamed corn and/or roasted corn, wherein the corn oil is obtained by pressing the corn germ of the third aspect after aroma generation.
In one embodiment, the aroma producing treatment comprises subjecting the corn germ to uniform heating at a frying temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes. In another embodiment, the aroma producing treatment comprises subjecting the corn germ to a microwave treatment for 30 seconds to 300 seconds under conditions equivalent to 50-300g of corn germ at a microwave power of 500W to 1000W. In yet another embodiment, the aroma producing process comprises stir-frying the corn germ at a frying temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes at a speed of 120r/min to 200 r/min. In another embodiment, the method further comprises a pressing step.
In yet another embodiment, the pressing comprises pressing the aroma-producing treated corn germ at a pressing temperature of 40 ℃ to 80 ℃. In another embodiment, the pressing is performed immediately after the aroma-producing treatment. In yet another embodiment, after the pressing treatment, the corn oil is allowed to cool naturally for 0 hours to 24 hours, followed by filtration to remove impurities to obtain the corn oil. In another embodiment, the corn oil is pressed and then optionally comprises the steps of filtering, degumming, decoloring, deodorizing, deacidifying, neutralizing, washing with water, dewaxing, degreasing and packaging.
In a sixth aspect, a blend oil is provided, wherein the blend oil comprises the corn oil described above.
The method can reduce or avoid the mixing and soaking process of the corn cake after being steamed, fried and fragrant and the refined corn oil commonly used in the field, greatly shorten the oil preparation time, and simultaneously can prepare the corn oil with the corn characteristic flavor (steamed corn/roasted corn) by controlling the corn raw material, embryo selection and fragrance production processes. In addition, the whole process adopts a physical oil preparation method, so that solvent residue and chemical reagent pollution are avoided, no essence or spice is added, the method is suitable for industrial production, and the obtained corn oil has better preference.
Detailed Description
Hereinafter, the content of the present application will be further explained according to specific embodiments. However, the specific embodiments listed are for illustrative purposes only and are not intended to limit the scope of the present application. Those skilled in the art will recognize that a particular feature in any of the embodiments below may be used in any other embodiment without departing from the spirit of the present application.
In one embodiment, in the method for preparing corn oil, the corn oil is selected from the group consisting of corn germ 4 wt% or more soluble sugars, and sucrose to glucose ratio of 6: 1 or more corn germ; the soluble sugars include at least sucrose and glucose.
Here, the soluble sugars need to comprise more than 4 wt% of the corn germ, such as 5 wt%, 6 wt%, 7 wt%, or 8 wt%, and any value in between, such as 5.8 wt%, 5.9 wt%, 6.1 wt%, or 6.2 wt%. In addition, here, the weight ratio of sucrose to glucose needs to be 6: 1 or more, for example, 7: 1. 8: 1. 9: 1. 10: 1. 11: 1 or 12: 1, and any value between these proportional values, such as 10.8: 10.9: 1. 11.1: 1 or 11.2: 1.
in one embodiment, the corn germ is obtained by degerming and selecting the germ, e.g., degerming and breaking the corn kernel, resulting in a mixture of primary broken bran, germ, and endosperm. For example, a degerming machine may be used to process corn kernels, wherein the corn kernels begin to disintegrate, the skin layer is peeled, the tough endosperm is broken, and the tough embryo is shed, under the combined action of a plurality of mechanical forces including extrusion, impact, friction, etc., to obtain tough, highly intact embryo.
In one embodiment, the corn kernels are screened and decontaminated prior to degermination thereof, which may be naturally sun-dried corn kernels, such as naturally sun-dried corn kernels harvested in the season. In another embodiment, the screening comprises screening with a screen of 10mm x 10mm mesh and a screen of 4mm x 4mm mesh. In another embodiment, the removal of impurities from the kernels comprises rejecting impurities (e.g., metal impurities, rocks, etc.) and spoiled and vermin kernels (e.g., moldy kernels and worm-eaten kernels).
In one embodiment, selecting embryos comprises sieving and decorticating the product subjected to degerming to obtain the corn embryo, wherein the corn embryo has a moisture content of 7 wt% to 12 wt% and the soluble sugars comprise at least sucrose, glucose, and fructose. For example, the corn germ obtained from selecting the germ has a moisture content of 7 wt.%, 8 wt.%, 9 wt.%, 10 wt.%, 11 wt.%, or 12 wt.%, and any other value in between these values, such as 9.7 wt.%, 9.8 wt.%, 9.9 wt.%, 10.1 wt.%, or 10.2 wt.%.
In one embodiment, the selecting comprises sieving the product undergoing degermination to obtain a product having a size of 2mm x 2mm to 5mm x 5mm, followed by peeling the product to obtain the corn germ. In another embodiment, the embryo selection further comprises secondary grits breaking on the oversize material with the size of more than 5mm multiplied by 5 mm. For example, selecting the germ comprises screening a gritted mixture of corn bran, germ, endosperm, and oversize of 5mm x 5mm or more, followed by secondary gritting to obtain a product having a size of 2mm x 2mm to 5mm x 5mm, and then peeling the product, for example, by an air classifier, to obtain a corn germ having the moisture content, soluble sugar content, and sucrose/glucose ratio specified above.
In one embodiment, the aroma producing treatment comprises uniformly heating the corn germ at a frying temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes, for example at 80 ℃, 100 ℃, 120 ℃, 140 ℃ or 160 ℃ for 10 minutes, 15 minutes, 20 minutes, 25 minutes or 30 minutes. In another embodiment, the aroma producing process comprises stir-frying the corn germ at a frying temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes at a speed of 120r/min to 200 r/min. For example, in certain embodiments, the corn germ is roasted at 80 ℃ for 30 minutes. In still other embodiments, the corn germ is roasted at 140 ℃ for 15 minutes.
In yet another embodiment, the aroma producing treatment comprises subjecting the corn germ to a microwave treatment for 30 seconds to 300 seconds at a microwave power equivalent to 50-300g corn germ at 500W to 1000W, i.e., the amount of microwave heat received per mass of corn germ is equal to the amount of heat received by 50-300g corn germ at 500W to 1000W. For example, in certain embodiments, 200g of corn germ is microwaved at a microwave power of 900W for 240 seconds.
In one embodiment, the pressing comprises pressing the aroma-producing treated corn germ at a pressing temperature of 40 ℃ to 80 ℃, for example at a temperature of 40 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, or 80 ℃, such as screw pressing. In another embodiment, the pressing is performed immediately after the aroma-producing treatment, for example, after the corn germ has been subjected to the aroma-producing treatment described above, the corn germ is placed in a screw while hot for pressing. In yet another embodiment, after the pressing treatment, the corn oil is allowed to cool naturally for 0 hours to 24 hours (e.g., 2 hours, 6 hours, 12 hours, 18 hours, or 22 hours) and then filtered to remove impurities to obtain the corn oil. In another embodiment, the preparation method of the present invention may further comprise one or more of the following steps: filtering, degumming, decolorizing, deodorizing, deacidifying, neutralizing, washing with water, dewaxing, degreasing and packaging.
In one embodiment, the gritted corn germ is conditioned only such that the corn germ comprises soluble sugars comprising at least sucrose and glucose, the soluble sugars comprising more than 4% by weight of the corn germ, and the weight ratio of sucrose to glucose is 6: 1 or more. Soluble sugars may, for example, include sucrose, glucose, fructose, and the like. Here, the soluble sugars need to comprise more than 4 wt% of the corn germ, such as 5 wt%, 6 wt%, 7 wt%, or 8 wt%, and any value in between, such as 5.8 wt%, 5.9 wt%, 6.1 wt%, or 6.2 wt%. In addition, here, the weight ratio of sucrose to glucose needs to be 6: 1 or more, for example, 7: 1. 8: 1. 9: 1. 10: 1. 11: 1 or 12: 1, and any value between these proportional values, such as 10.8: 10.9: 1. 11.1: 1 or 11.2: 1.
in one embodiment, tempering further comprises providing corn germ having a moisture content of 7 wt.% to 12 wt.%. For example, the moisture content of the corn germ resulting from tempering is 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, or 12 wt%, and any other value in between, such as 9.7 wt%, 9.8 wt%, 9.9 wt%, 10.1 wt%, or 10.2 wt%.
In another embodiment conditioning comprises sieving the grits-broken corn germ to obtain a product having a size of 2mm x 2mm to 5mm x 5mm, and then decorticating the obtained product to obtain the corn germ. In yet another embodiment conditioning further comprises secondary gritting of the oversize above 5mm x 5mm to obtain a product with dimensions of 2mm x 2mm to 5mm x 5 mm. In one embodiment, conditioning comprises manually intervening corn germ such that corn germ comprises soluble sugars comprising at least sucrose and glucose, the soluble sugars comprising greater than 4% by weight of the corn germ, and the weight ratio of sucrose to glucose is 6: 1 or more. The manual intervention can be to screen, dry, secondary break the corn germ, or a combination thereof.
Examples
The following examples are provided to facilitate a better understanding of the embodiments of the present application and are not intended to limit in any way thereto. In addition, the comparative examples are only for comparison with the preferred embodiments of the present application and are not completely excluded from the scope of the present invention. The experimental methods used in the following examples are conventional methods unless otherwise specified, and materials, reagents and the like used therein are commercially available without otherwise specified.
Example 1
(1) Selecting naturally aired corn kernels harvested in season, removing large impurities by using a screen with a sieve pore of 10mm multiplied by 10mm, removing small impurities by using a screen with a sieve pore of 4mm multiplied by 4mm, and then removing metal impurities and stones mixed in raw materials, wherein the corn kernels are required to be free of mildew and worm damage.
(2) The corn kernels after screening and impurity removal enter an embryo removing machine, and the embryos with strong toughness are removed under the comprehensive action of mechanical forces such as extrusion, impact, friction and the like.
(3) The mixture of corn bran, embryo and endosperm after the primary grits breaking is sieved, and the oversize material with the particle size of more than 5mm multiplied by 5mm returns to the degerming machine for secondary grits breaking. Peeling the mixture of 2mm × 2mm to 5mm × 5mm with an air separator to obtain purified embryo bud with water content of 9.9%, soluble sugar (sucrose, glucose, fructose) 6.2% of the embryo bud, and sucrose/glucose content ratio of 10.8: 1.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 80 ℃, and the frying time is 30 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 80 ℃. The pressed corn oil is naturally cooled and placed for 24 hours, and then impurities in the oil are removed in a filtering mode to prepare the flavor corn oil 1.
Example 2
(1) Selecting naturally aired corn kernels harvested in season, removing large impurities by using a screen with a sieve pore of 10mm multiplied by 10mm, removing small impurities by using a screen with a sieve pore of 4mm multiplied by 4mm, and then removing metal impurities and stones mixed in raw materials, wherein the corn kernels are required to be free of mildew and worm damage.
(2) The corn kernels after screening and impurity removal enter an embryo removing machine, and the embryos with strong toughness are removed under the comprehensive action of mechanical forces such as extrusion, impact, friction and the like.
(3) The mixture of corn bran, embryo and endosperm after the primary grits breaking is sieved, and the oversize material with the particle size of more than 5mm multiplied by 5mm returns to the degerming machine for secondary grits breaking. Peeling the mixture of 2mm × 2mm to 5mm × 5mm with an air separator to obtain purified embryo bud with water content of 9.9%, soluble sugar (sucrose, glucose, fructose) 6.2% of the embryo bud, and sucrose/glucose content ratio of 10.8: 1.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 140 ℃, and the frying time is 15 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 60 ℃. The pressed corn oil is naturally cooled and placed for 2 hours, and then impurities in the oil are removed in a filtering mode to prepare the flavor corn oil 2.
Example 3
(1) Selecting naturally aired corn kernels harvested in season, removing large impurities by using a screen with a sieve pore of 10mm multiplied by 10mm, removing small impurities by using a screen with a sieve pore of 4mm multiplied by 4mm, and then removing metal impurities and stones mixed in raw materials, wherein the corn kernels are required to be free of mildew and worm damage.
(2) The corn kernels after screening and impurity removal enter an embryo removing machine, and the embryos with strong toughness are removed under the comprehensive action of mechanical forces such as extrusion, impact, friction and the like.
(3) The mixture of corn bran, embryo and endosperm after the primary grits breaking is sieved, and the oversize material with the particle size of more than 5mm multiplied by 5mm returns to the degerming machine for secondary grits breaking. Peeling the mixture of 2mm × 2mm to 5mm × 5mm with an air separator to obtain purified embryo bud with water content of 9.9%, soluble sugar (sucrose, glucose, fructose) 6.2% of the embryo bud, and sucrose/glucose content ratio of 10.8: 1.
(4) Taking 200g of screened corn germ to produce aroma under the conditions of microwave power of 900W and microwave time of 240 seconds.
(5) After microwave aroma production, corn germ is subjected to screw pressing while hot, and the pressing temperature is 60 ℃. The pressed corn oil is naturally cooled and placed for 2 hours, and then impurities in the oil are removed in a filtering mode to prepare the flavor corn oil 3.
Comparative example 1
(1) Selecting naturally aired corn kernels harvested in season, removing large impurities by using a screen with a sieve pore of 10mm multiplied by 10mm, removing small impurities by using a screen with a sieve pore of 4mm multiplied by 4mm, and then removing metal impurities and stones mixed in raw materials, wherein the corn kernels are required to be free of mildew and worm damage.
(2) The corn kernels after screening and impurity removal enter an embryo removing machine, and the embryos with strong toughness are removed under the comprehensive action of mechanical forces such as extrusion, impact, friction and the like.
(3) The mixture of corn bran, embryo and endosperm after primary grits breaking is sieved, and oversize materials with the particle size of more than 5mm multiplied by 5mm are returned to the threshing machine for secondary grits breaking. Peeling the mixture of 2mm × 2mm to 5mm × 5mm with an air separator to obtain purified embryo bud with water content of 9.9%, soluble sugar (sucrose, glucose, fructose) 6.2% of the embryo bud, and sucrose/glucose content ratio of 10.8: 1.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 60 ℃, and the frying time is 10 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 60 ℃. The corn oil after pressing is naturally cooled, and then impurities in the oil are filtered out, so that the comparative corn oil 1 is prepared.
Comparative example 2
(1) Selecting naturally aired corn kernels harvested in season, removing large impurities by using a screen with a sieve pore of 10mm multiplied by 10mm, removing small impurities by using a screen with a sieve pore of 4mm multiplied by 4mm, and then removing metal impurities and stones mixed in raw materials, wherein the corn kernels are required to be free of mildew and worm damage.
(2) The corn kernels after screening and impurity removal enter an embryo removing machine, and the embryos with strong toughness are removed under the comprehensive action of mechanical forces such as extrusion, impact, friction and the like.
(3) The mixture of corn bran, embryo and endosperm after the primary grits breaking is sieved, and the oversize material with the particle size of more than 5mm multiplied by 5mm returns to the degerming machine for secondary grits breaking. Peeling the mixture of 2mm × 2mm to 5mm × 5mm with an air separator to obtain purified embryo bud with water content of 9.9%, soluble sugar (sucrose, glucose, fructose) 6.2% of the embryo bud, and sucrose/glucose content ratio of 10.8: 1.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 180 ℃, and the frying time is 15 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 80 ℃. The corn oil after being squeezed is naturally cooled and placed for 2 hours, and then is filtered, so that the comparative corn oil 2 is prepared.
Comparative example 3
(1) Selecting naturally aired corn kernels harvested in season, removing large impurities by using a screen with a sieve pore of 10mm multiplied by 10mm, removing small impurities by using a screen with a sieve pore of 4mm multiplied by 4mm, and then removing metal impurities and stones mixed in raw materials, wherein the corn kernels are required to be free of mildew and worm damage.
(2) And soaking the screened and impurity-removed corn kernels in an aqueous solution at the temperature of 50 ℃ for 48 hours. Then the blank enters a degerming machine, and the tough blank is stripped under the comprehensive action of mechanical force such as extrusion, impact, friction and the like.
(3) Drying the embryo bud until the water content is 9.8%, and screening embryo buds with the size of 2mm × 2mm to 5mm × 5mm, wherein the soluble sugar (glucose and fructose) accounts for 1.1% of the mass of the embryo bud, and the sucrose content in the embryo bud is not detected.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 140 ℃, and the frying time is 15 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 80 ℃. The corn oil after being squeezed is naturally cooled and placed for 2 hours, and then is filtered, so that the comparative corn oil 3 is prepared.
Comparative example 4
(1) Selecting naturally aired corn kernels harvested in season, removing large impurities by using a screen with a sieve pore of 10mm multiplied by 10mm, removing small impurities by using a screen with a sieve pore of 4mm multiplied by 4mm, and then removing metal impurities and stones mixed in raw materials, wherein the corn kernels are required to be free of mildew and worm damage.
(2) And soaking the screened and impurity-removed corn kernels in an aqueous solution at the temperature of 50 ℃ for 48 hours. Then the blank enters a degerming machine, and the tough blank is stripped under the comprehensive action of mechanical force such as extrusion, impact, friction and the like.
(3) Drying the embryo bud until the water content is 9.8%, and screening embryo buds with the size of 2mm × 2mm to 5mm × 5mm, wherein the soluble sugar (glucose and fructose) accounts for 1.1% of the mass of the embryo bud, and the sucrose content in the embryo bud is not detected.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 80 ℃, and the frying time is 30 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 30 ℃. The corn oil after being squeezed is naturally cooled and placed for 2 hours, and then is filtered, so that the comparative corn oil 4 is prepared.
Comparative example 5
(1) The corn kernels harvested in season are selected, large impurities are removed by using a screen with a sieve pore of 10mm multiplied by 10mm, small impurities are removed by using a screen with a sieve pore of 4mm multiplied by 4mm, and then metal impurities and stones mixed in the raw materials are removed, so that the corn kernels are required to be free of mildew and worm damage.
(2) And (3) carrying out moisture regulation on the screened and impurity-removed corn kernels to ensure that the moisture content of the corn kernels reaches 16 percent, and the moistening and stuffiness time is 4 hours, and then, enabling the corn kernels to enter an embryo removing machine to remove the tough embryos under the comprehensive action of mechanical forces such as extrusion, impact, friction and the like.
(3) Drying the embryo bud with a dryer until the water content is 7.4%, and screening embryo buds with size of 2mm × 2mm to 5mm × 5mm, wherein the soluble sugar (sucrose, glucose, fructose) accounts for 4.7% of the embryo bud mass, and the content ratio of sucrose to glucose is 5.1: 1.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 120 ℃, and the frying time is 15 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 80 ℃. The corn oil after being squeezed is naturally cooled and placed for 12 hours, and then is filtered, so that the comparative corn oil 5 is prepared.
Comparative example 6
(1) Selecting naturally aired corn kernels harvested in season, removing large impurities by using a screen with a sieve pore of 10mm multiplied by 10mm, removing small impurities by using a screen with a sieve pore of 4mm multiplied by 4mm, and then removing metal impurities and stones mixed in raw materials, wherein the corn kernels are required to be free of mildew and worm damage.
(2) The corn kernels after screening and impurity removal enter an embryo removing machine, and the embryos with strong toughness are removed under the comprehensive action of mechanical forces such as extrusion, impact, friction and the like.
(3) Screening the mixture of the corn bran, the embryo and the endosperm after primary grits breaking, selecting the mixture with the grain size of more than 5mm, peeling the mixture by an air separator to obtain the embryo, wherein the moisture content of the embryo is 11.2%, the soluble sugar (sucrose, glucose and fructose) accounts for 5.6% of the mass of the embryo, and the content ratio of the sucrose to the glucose is 8.2: 1.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 80 ℃, and the frying time is 30 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 40 ℃. The corn oil after being squeezed is naturally cooled and placed for 2 hours, and then is filtered, so that the comparative corn oil 6 is prepared.
Comparative example 7
(1) Selecting naturally aired corn kernels harvested in season, removing large impurities by using a screen with a sieve pore of 10mm multiplied by 10mm, removing small impurities by using a screen with a sieve pore of 4mm multiplied by 4mm, and then removing metal impurities and stones mixed in raw materials, wherein the corn kernels are required to be free of mildew and worm damage.
(2) The corn kernels after screening and impurity removal enter an embryo removing machine, and the embryos with strong toughness are removed under the comprehensive action of mechanical forces such as extrusion, impact, friction and the like.
(3) The mixture of corn bran, embryo and endosperm after the primary grits breaking is sieved, and the oversize material with the particle size of more than 5mm multiplied by 5mm returns to the degerming machine for secondary grits breaking. Peeling the mixture of 2mm × 2mm to 2.5mm × 2.5mm with an air separator to obtain purified embryo bud with water content of 9.5%, soluble sugar (sucrose, glucose, fructose) 6.7% of the embryo bud, and sucrose/glucose content ratio of 9.9: 1.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 140 ℃, and the frying time is 30 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 40 ℃. The corn oil after being squeezed is naturally cooled and placed for 2 hours, and then is filtered, so that the comparative corn oil 7 is prepared.
Comparative example 8
(1) The corn kernels harvested in season are selected, large impurities are removed by using a screen with a sieve pore of 10mm multiplied by 10mm, small impurities are removed by using a screen with a sieve pore of 4mm multiplied by 4mm, and then metal impurities and stones mixed in the raw materials are removed, so that the corn kernels are required to be free of mildew and worm damage.
(2) The corn kernels after screening and impurity removal enter an embryo removing machine, and the embryos with strong toughness are removed under the comprehensive action of mechanical forces such as extrusion, impact, friction and the like.
(3) The mixture of corn bran, embryo and endosperm after the primary grits breaking is sieved, and the oversize material with the particle size of more than 5mm multiplied by 5mm returns to the degerming machine for secondary grits breaking. Peeling the mixture of 2mm × 2mm to 5mm × 5mm with air separator to obtain purified embryo bud, adjusting water content of embryo bud to 16%, soluble sugar (sucrose, glucose, fructose) 6.3% of the embryo bud, and the content ratio of sucrose to glucose is 9.5: 1.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 80 ℃, and the frying time is 30 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 40 ℃. The corn oil after being squeezed is naturally cooled and placed for 2 hours, and then is filtered, so that the contrast corn oil 8 is prepared.
Comparative example 9
(1) The corn kernels harvested in season are selected, large impurities are removed by using a screen with a sieve pore of 10mm multiplied by 10mm, small impurities are removed by using a screen with a sieve pore of 4mm multiplied by 4mm, and then metal impurities and stones mixed in the raw materials are removed, so that the corn kernels are required to be free of mildew and worm damage.
(2) The corn kernels after screening and impurity removal enter an embryo removing machine, and the embryos with strong toughness are removed under the comprehensive action of mechanical forces such as extrusion, impact, friction and the like.
(3) The mixture of corn bran, embryo and endosperm after the primary grits breaking is sieved, and the oversize material with the particle size of more than 5mm multiplied by 5mm returns to the degerming machine for secondary grits breaking. Peeling the mixture of 2.0mm × 2.0 mm-5.0 mm × 5.0mm with air separator to obtain purified embryo bud, drying the embryo bud to water content of 3%, wherein the soluble sugar (sucrose, glucose, fructose) accounts for 7.7% of the embryo bud, and the content ratio of sucrose to glucose is 10.9: 1.
(4) And (3) putting 200g of screened corn germ into a baking machine for baking at the rotating speed of 120r/min, ensuring that the corn is uniformly heated without dead corners, wherein the frying temperature is 140 ℃, and the frying time is 15 minutes.
(5) After the corn germs are baked, screw pressing is carried out while the corn germs are hot, and the pressing temperature is 40 ℃. The corn oil after pressing is naturally cooled and placed for 2 hours, and then is filtered, so that the comparative corn oil 9 is prepared.
Flavor evaluation
Corn oil flavor evaluations were compared from four dimensions by 10 to 15 sensory evaluators: 1) steamed corn (corn cobs) aroma, 2) roasted corn (popcorn-like) aroma, 3) sour, 4) burnt. The flavour intensity in each dimension was between 1 and 5, with 1 representing very weak flavour and 5 representing the strongest flavour. The flavor evaluation results are shown in table 1 below.
TABLE 1
As can be seen from the above table, the corn oil obtained by the method of the present invention has a corn-specific flavor (steamed corn/roasted corn) with better consumer preference. In addition, the method adopts a physical oil preparation process, has no solvent residue and chemical reagent pollution, is not added with any essence or spice, is suitable for industrial production, and can also meet the requirement of consumers on food safety.
Although the embodiments described herein have been described with reference to specific examples, it will be appreciated that various modifications and changes can be made by those skilled in the art without departing from the scope and spirit of the application.
Claims (10)
1. The method for preparing the corn oil comprises the following steps of selecting soluble sugar which accounts for more than 4 wt% of the corn germ as a raw material of the corn oil, wherein the weight ratio of sucrose to glucose is 6: 1 or more corn germ; the soluble sugars include at least sucrose and glucose.
2. The method of claim 1, wherein the corn germ is obtained by degerminating and selecting embryos; preferably, the first and second electrodes are formed of a metal,
the degerming comprises the steps of degerming and breaking grits on the corn kernels to obtain a mixture of skin, embryo and endosperm of one-time breaking grits; and/or
Prior to degerming the kernels, screening the kernels for impurities, optionally sun-dried kernels, optionally screening the kernels with a screen having a 10mm x 10mm mesh and a screen having a 4mm x 4mm mesh, optionally removing impurities, optionally deteriorated and vermin-bearing kernels;
preferably, the first and second electrodes are formed of a metal,
said selecting comprises screening and decorticating the product of said degermination to obtain said maize germ, wherein said maize germ has a moisture content of 7% to 12% by weight and said soluble sugars comprise at least sucrose, glucose and fructose,
optionally, said selecting further comprises sieving the product undergoing degermination to obtain a product having a size of 2mm x 2mm to 5mm x 5mm, followed by peeling said product to obtain said corn germ,
optionally, the embryo selection further comprises secondary grits breaking on oversize products with the size of more than 5mm multiplied by 5 mm.
3. The method of claim 1, wherein the method comprises aromatizing the corn germ; preferably, the first and second electrodes are formed of a metal,
said aroma-producing treatment comprising subjecting said corn germ to a microwave treatment under conditions equivalent to 50-300g of corn germ at a microwave power of 500W to 1000W for 30 seconds to 300 seconds,
optionally, the aroma producing process comprises stir-frying the corn germ at a frying temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes at a rotational speed of 120r/min to 200 r/min.
4. The method of claim 1, wherein the method comprises pressing the corn germ;
preferably, the first and second electrodes are formed of a metal,
said pressing comprises pressing the aroma-producing corn germ at a pressing temperature of 40 ℃ to 80 ℃, and/or
Said pressing being carried out immediately after the aroma-producing treatment, and/or
After the pressing treatment, the corn oil is naturally cooled for 0 to 24 hours, and then filtered to remove impurities, so as to obtain the corn oil.
5. The method of any one of claims 1-4, wherein the method further comprises the optional steps of: filtering, degumming, decolorizing, deodorizing, deacidifying, neutralizing, washing with water, dewaxing, degreasing and packaging.
6. Corn oil, wherein the corn oil is produced according to the method of any one of claims 1-5.
7. Corn germ, wherein soluble sugars in the corn germ comprise more than 4% by weight of the corn germ, and the weight ratio of sucrose to glucose is 6: 1 or more; the soluble sugar comprises at least sucrose and glucose;
preferably, the first and second electrodes are formed of a metal,
the corn germ is broken grits;
preferably, the first and second electrodes are formed of a metal,
the grits broken corn germ is subjected to quality and quality modification treatment;
optionally, conditioning further comprises imparting a moisture content of the corn germ of 7 wt.% to 12 wt.%; optionally, conditioning comprises sieving the grits-broken corn germ to obtain a product having a size of 2mm x 2mm to 5mm x 5mm, then peeling the product to obtain the corn germ,
optionally, the conditioning further comprises performing secondary grits crushing on oversize products with the size of more than 5mm × 5 mm.
8. Use of a corn germ of claim 7 to increase the flavor of corn oil or to increase the flavor of corn oil for steamed corn and/or roasted corn.
9. Corn oil having the flavor of steamed corn and/or roasted corn, wherein the corn oil is obtained by subjecting the corn germ of claim 7 to aroma-producing treatment and then pressing;
preferably, the first and second electrodes are formed of a metal,
said aroma-producing treatment comprising subjecting said corn germ to a microwave treatment under conditions equivalent to 50-300g of corn germ at a microwave power of 500W to 1000W for 30 seconds to 300 seconds,
optionally, the aroma-producing treatment comprises stir-frying the corn germ at a frying temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes at a rotational speed of 120r/min to 200 r/min;
preferably, the first and second electrodes are formed of a metal,
the method further comprises a pressing step;
said pressing comprises pressing the aroma-producing corn germ at a pressing temperature of 40 ℃ to 80 ℃, and/or
Said pressing being carried out immediately after the aroma-producing treatment, and/or
After the squeezing treatment, the corn oil is naturally cooled for 0 to 24 hours and then filtered to remove impurities to obtain the corn oil,
preferably, the first and second electrodes are formed of a metal,
the corn oil after being pressed also comprises the optional steps of filtering, degumming, decoloring, deodorizing, deacidifying, neutralizing, washing, dewaxing, degreasing and packaging.
10. A blend oil, wherein the blend oil comprises the corn oil of claim 6 or 9.
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| CN116218593A (en) * | 2022-12-22 | 2023-06-06 | 中粮营养健康研究院有限公司 | Method for preparing flavor corn oil |
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