CN113115842B - Original fragrant corn oil and preparation method thereof - Google Patents
Original fragrant corn oil and preparation method thereof Download PDFInfo
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- CN113115842B CN113115842B CN201911403729.2A CN201911403729A CN113115842B CN 113115842 B CN113115842 B CN 113115842B CN 201911403729 A CN201911403729 A CN 201911403729A CN 113115842 B CN113115842 B CN 113115842B
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- 235000005687 corn oil Nutrition 0.000 title claims abstract description 80
- 239000002285 corn oil Substances 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 217
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 217
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 208
- 235000005822 corn Nutrition 0.000 claims abstract description 208
- 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
- 238000000034 method Methods 0.000 claims abstract description 39
- 235000000346 sugar Nutrition 0.000 claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 claims abstract description 33
- 235000019634 flavors Nutrition 0.000 claims abstract description 33
- 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
- 210000001161 mammalian embryo Anatomy 0.000 claims description 74
- 239000012535 impurity Substances 0.000 claims description 64
- 244000052616 bacterial pathogen Species 0.000 claims description 39
- 238000003825 pressing Methods 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 28
- 238000012216 screening Methods 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 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
- 238000007873 sieving Methods 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 9
- 235000009973 maize Nutrition 0.000 claims description 9
- 238000005496 tempering Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 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
- 150000008163 sugars Chemical class 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 description 25
- 230000000052 comparative effect Effects 0.000 description 19
- 238000001125 extrusion Methods 0.000 description 13
- 239000002184 metal Substances 0.000 description 13
- 239000002994 raw material Substances 0.000 description 13
- 238000003306 harvesting Methods 0.000 description 10
- 239000010903 husk Substances 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 7
- 208000003643 Callosities Diseases 0.000 description 5
- 206010020649 Hyperkeratosis Diseases 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 239000003153 chemical reaction reagent Substances 0.000 description 3
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- 238000012545 processing Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000011156 evaluation Methods 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
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 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
- 230000001276 controlling effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 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
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- 230000001105 regulatory effect Effects 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
- 235000019614 sour taste 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
- 235000019640 taste Nutrition 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
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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
- A23D9/02—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
Abstract
The application relates to original fragrant corn oil and a preparation method thereof, wherein the corn oil is prepared from more than 4 weight percent of soluble sugar in corn germ, and the weight ratio of sucrose to glucose is 6: corn germ of 1 or more; the soluble sugar comprises at least sucrose and glucose. The corn oil produced by the method 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 by-product of corn processing. The fat content of the corn germ is 17-45%, which is more than 80% of the fat content of the corn. Corn oil contains multiple vitamins, sterols and a large amount of unsaturated fatty acids, mainly oleic acid and linoleic acid. Common corn oils have the disadvantage of a bland flavor, no characteristic corn flavor similar to that of steamed or roasted corn, and a less intense flavor than peanut oil or sesame oil. In recent years, with the increase of living standard, consumers have not only increased the demands for food flavor, but also have been showing higher and higher concerns about the use of chemical additives. There is therefore a need for a corn oil that is rich in flavor and has a corn-specific flavor (such as a steamed corn flavor or a roasted corn flavor) that is free of (or contains very little) additives.
Chinese patent CN 102293265B reports a preparation method of natural aromatic corn oil: and (3) steaming and frying the pressed corn cake at high temperature in a steaming and frying pan to obtain corn germ cake, mixing with refined corn oil, stirring, standing for layering and separating to obtain the aromatic corn oil. Chinese patent CN 108690708A reports a process for processing super-fragrant corn oil: the special fragrant corn oil is obtained through embryo vibration screening, embryo starch bran wiping, embryo color selection, embryo stir-frying, bran wiping, mixing soaking, filtering and separating. In the techniques disclosed in the above documents, it is required to extract the flavor substances in the corn cake or the corn germ by a soaking and mixing process using refined oil as a medium to obtain the flavor corn oil. These methods require a long time and do not allow control over the flavor type of the resulting corn oil.
In this regard, the present application provides a method of preparing corn oil and the specific steamed/roasted corn flavor corn oil obtained thereby, in an attempt to address one or more of the technical problems that remain in the art.
Disclosure of Invention
In a first aspect, a method for preparing corn oil is provided, wherein the corn oil is prepared from more than 4 wt% of soluble sugar in the corn germ, and the weight ratio of sucrose to glucose is 6: corn germ of 1 or more; the soluble sugar comprises at least sucrose and glucose.
In one embodiment, the maize germ is obtained by degermination and embryo selection. In another embodiment, the degerminating comprises degerminating and breaking grits from the corn kernels to obtain a mixture of grits-broken skin, germ and endosperm. In yet another embodiment, the kernels are screened and decontaminated prior to degerminating the kernels. In another embodiment, the kernels are naturally sun-dried kernels. In yet another embodiment, the screening includes screening with a screen having 10mm openings and a screen having 4mm openings.
In one embodiment, the removing of the impurities includes removing impurities and spoiled and vermin-producing kernels. In another embodiment, the selecting comprises screening and decorticating the product subjected to degermination to obtain the corn germ, wherein the corn germ has a moisture content of 7 wt.% to 12 wt.% and the soluble sugars comprise at least sucrose, glucose, and fructose. In yet another embodiment, the selecting comprises screening the product subjected to degermination to obtain a product having a size of 2mm x 2mm to 5mm x 5mm, and then peeling the product to obtain the corn germ. In another embodiment, the selecting the embryo further comprises secondary breaking of the oversize of 5mm by 5mm or more.
In one embodiment, the method comprises aroma-producing treatment of the maize germ. In another 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. In yet another embodiment, the aroma-producing treatment comprises subjecting the corn germ to microwave treatment for 30 seconds to 300 seconds under conditions equivalent to 50-300g corn germ at a microwave power of 500W to 1000W. In another embodiment, the aroma producing treatment comprises parching the corn germ at a 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 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 naturally cooled for 0 to 24 hours, followed by filtration to remove impurities, resulting in the corn oil. In yet another embodiment, the method further comprises the optional step 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 having a soluble sugar of 4% or more by weight of the corn germ and a sucrose to glucose weight ratio of 6: more than 1; the soluble sugar comprises at least sucrose and glucose.
In one embodiment, the corn germ is broken corn germ. In another embodiment, the broken corn germ is tempered. In yet another embodiment, the tempering further comprises providing the corn germ with a moisture content of 7% to 12% by weight. In another embodiment, the tempering comprises sieving the grits obtained from the breaking of the grits to obtain a product having dimensions of 2mm x 2mm to 5mm x 5mm, and then peeling the product to obtain the maize germ. In yet another embodiment, the conditioning further comprises secondary breaking of 5mm by 5mm or more oversize.
In a fourth aspect, there is provided the use of the maize germ of the third aspect to increase the flavour of maize oil or to increase the flavour of steamed and/or roasted maize of maize oil.
In a fifth aspect, there is provided a corn oil having a flavor of steamed and/or roasted corn, wherein the corn oil is obtained by subjecting the corn germ of the third aspect to aroma-producing treatment and then pressing.
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. In another embodiment, the aroma-producing treatment comprises subjecting the corn germ to microwave treatment for 30 seconds to 300 seconds under conditions equivalent to 50-300g corn germ at a microwave power of 500W to 1000W. In yet another embodiment, the aroma producing treatment comprises parching the corn germ at a 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 naturally cooled for 0 to 24 hours, followed by filtration to remove impurities, resulting in the corn oil. In another embodiment, the corn oil after pressing further comprises optional filtration, degumming, decolorizing, deodorizing, deacidifying, neutralizing, water washing, dewaxing, degreasing, packaging steps.
In a sixth aspect, there is provided a blend oil, wherein the blend oil comprises the corn oil described above.
The method can reduce or avoid the common mixed soaking procedure of the steamed and fried corn cake and refined corn oil after aroma production in the field, greatly shortens the oil production time, and can prepare the corn oil with the special flavor of corn (steamed corn/roasted corn) by controlling the corn raw material, embryo selection and aroma production process. In addition, the whole process adopts a physical oil preparation method, has no solvent residue and no pollution of chemical reagents, does not add any essence and spice, 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 elucidated according to specific embodiments. However, the specific embodiments are set forth for illustrative purposes only and are not intended to limit the scope of the present application. Those skilled in the art will recognize that the specific features of any one 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 prepared from more than 4 wt% of soluble sugar in the corn germ, and the weight ratio of sucrose to glucose is 6: corn germ of 1 or more; the soluble sugar comprises at least sucrose and glucose.
Here, the soluble sugar needs to be present at greater than 4 wt%, e.g., 5 wt%, 6 wt%, 7 wt%, or 8 wt%, of the corn germ, and any value in between these values, e.g., 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 ratio values, e.g., 10.8:10.9: 1. 11.1:1 or 11.2:1.
in one embodiment, the maize germ is obtained by degermination and embryo selection, e.g., degerminating and breaking the kernels to obtain a mixture of the skin, embryo and endosperm of a break. For example, a degerminator may be used to process kernels, wherein the kernels begin to disintegrate under the combined action of various mechanical forces such as extrusion, impact, friction, etc., the skin is peeled off, the less tough endosperm is broken, and the tough embryo falls off, thereby obtaining a tough, highly intact embryo.
In one embodiment, the kernels are screened and decontaminated prior to degerminating the kernels, which may be naturally sun-dried kernels, such as naturally sun-dried kernels after harvesting in the season. In another embodiment, the screening includes screening with a screen having 10mm openings and a screen having 4mm openings. In another embodiment, the removal of impurities from the kernels comprises removal of impurities (e.g., metal impurities, stones, etc.) as well as spoiled and vermin kernels (e.g., mildewed kernels and worm-eaten kernels).
In one embodiment, embryo selection comprises screening and peeling the product subjected to degermination 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 embryo is selected to have a moisture content of the corn embryo 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 screening the product subjected to degermination to obtain a product having a size of 2mm x 2mm to 5mm x 5mm, and then peeling the product to obtain the maize germ. In another embodiment, the selecting the embryo further comprises secondary breaking of the oversize of 5mm by 5mm or more. For example, embryo selection involves screening a mixture of grits-broken corn husk, germ, endosperm, and secondarily breaking the oversize product of 5mm by 5mm or more to produce a product having a size of 2mm by 2mm to 5mm by 5mm, and then peeling the product, such as by air classification, to produce 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 stir-frying temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes, such as uniformly heating the corn germ at a stir-frying temperature of 80 ℃, 100 ℃, 120 ℃, 140 ℃, or 160 ℃ for 10 minutes, 15 minutes, 20 minutes, 25 minutes, or 30 minutes. In another embodiment, the aroma producing treatment comprises parching the corn germ at a 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 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, i.e., the amount of microwave heat received per unit mass of corn germ is equal to 50-300g of heat received by corn germ at a microwave power of 500-1000W. 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 corn germ at a pressing temperature of 40 ℃ to 80 ℃, e.g., at a temperature of 40 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, or 80 ℃, such as a screw press. In another embodiment, the pressing is performed immediately after the aroma-producing treatment, for example, after the corn germ is subjected to the aroma-producing treatment described above, and the hot corn germ is placed into a screw for the pressing treatment. In yet another embodiment, after the pressing process, the corn oil is naturally cooled for 0 to 24 hours (e.g., 2 hours, 6 hours, 12 hours, 18 hours, or 22 hours), followed by filtration to remove impurities, resulting in 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 broken corn germ is only quenched and tempered such that the corn germ comprises a soluble sugar comprising at least sucrose and glucose, the soluble sugar comprising greater than 4% by weight of the corn germ, and the weight ratio of sucrose to glucose is 6: more than 1. The soluble sugar may for example comprise sucrose, glucose, fructose or the like. Here, the soluble sugar needs to be present at greater than 4 wt%, e.g., 5 wt%, 6 wt%, 7 wt%, or 8 wt%, of the corn germ, and any value in between these values, e.g., 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 ratio values, e.g., 10.8:10.9: 1. 11.1:1 or 11.2:1.
in one embodiment, tempering further comprises providing the corn germ with a moisture content of 7% to 12% by weight. For example, the moisture content of the tempered corn germ is 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt% or 12 wt%, and any other value between these values, such as 9.7 wt%, 9.8 wt%, 9.9 wt%, 10.1 wt% or 10.2 wt%.
In another embodiment, tempering comprises sieving the grits obtained from the grits to obtain a product having dimensions of 2mm x 2mm to 5mm x 5mm, and then peeling the obtained product to obtain the maize germ. In yet another embodiment, conditioning further comprises secondary breaking of the oversize product above 5mm x 5mm to obtain a product of size 2mm x 2mm to 5mm x 5 mm. In one embodiment, tempering comprises manually intervening on the corn germ such that the 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: more than 1. In this regard, the manual intervention may be to screen the broken corn germ, oven dry, secondary break the grits, or a combination thereof.
Examples
The following examples are provided to facilitate a better understanding of embodiments of the present application, but are not intended to limit the same in any way. In addition, the comparative examples are for comparison with the preferred embodiments of the present application only, 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, etc. used, unless otherwise specified, are commercially available.
Example 1
(1) And selecting corn kernels which are naturally aired after harvesting in seasons, removing large impurities by using a screen with the screen holes of 10mm multiplied by 10mm, removing small impurities by using a screen with the screen holes of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn kernels are required to be free from mildew and worm-eating.
(2) The corn seeds after the screening and impurity removal enter a degerming machine, and the strong-toughness embryo falls off under the comprehensive actions of mechanical forces such as extrusion, impact, friction and the like.
(3) Sieving the mixture of the corn husk, embryo and endosperm of the primary breaking, and returning the oversize product with the size of more than 5mm multiplied by 5mm to the degerming machine for secondary breaking. Peeling the mixture with the size of 2mm multiplied by 2mm to 5mm multiplied by 5mm by a winnowing machine to obtain purified embryo, wherein the water content of the embryo is 9.9%, the mass of soluble sugar (sucrose, glucose and fructose) accounts for 6.2% of the mass of the embryo, and the content ratio of sucrose to glucose is 10.8:1.
(4) And (3) baking 200g of screened corn germs in a baking machine at the rotating speed of 120r/min, ensuring that the corn is heated uniformly without dead angles, and stir-frying at the temperature of 80 ℃ for 30 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing 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, so that the flavor corn oil 1 is prepared.
Example 2
(1) And selecting corn kernels which are naturally aired after harvesting in seasons, removing large impurities by using a screen with the screen holes of 10mm multiplied by 10mm, removing small impurities by using a screen with the screen holes of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn kernels are required to be free from mildew and worm-eating.
(2) The corn seeds after the screening and impurity removal enter a degerming machine, and the strong-toughness embryo falls off under the comprehensive actions of mechanical forces such as extrusion, impact, friction and the like.
(3) Sieving the mixture of the corn husk, embryo and endosperm of the primary breaking, and returning the oversize product with the size of more than 5mm multiplied by 5mm to the degerming machine for secondary breaking. Peeling the mixture with the size of 2mm multiplied by 2mm to 5mm multiplied by 5mm by a winnowing machine to obtain purified embryo, wherein the water content of the embryo is 9.9%, the mass of soluble sugar (sucrose, glucose and fructose) accounts for 6.2% of the mass of the embryo, and the content ratio of sucrose to glucose is 10.8:1.
(4) And (3) baking 200g of screened corn germs in a baking machine at a rotating speed of 120r/min, ensuring that corns are heated uniformly without dead angles, and stir-frying at 140 ℃ for 15 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing temperature is 60 ℃. Naturally cooling the pressed corn oil for 2 hours, and then removing impurities in the oil in a filtering mode to obtain the flavor corn oil 2.
Example 3
(1) And selecting corn kernels which are naturally aired after harvesting in seasons, removing large impurities by using a screen with the screen holes of 10mm multiplied by 10mm, removing small impurities by using a screen with the screen holes of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn kernels are required to be free from mildew and worm-eating.
(2) The corn seeds after the screening and impurity removal enter a degerming machine, and the strong-toughness embryo falls off under the comprehensive actions of mechanical forces such as extrusion, impact, friction and the like.
(3) Sieving the mixture of the corn husk, embryo and endosperm of the primary breaking, and returning the oversize product with the size of more than 5mm multiplied by 5mm to the degerming machine for secondary breaking. Peeling the mixture with the size of 2mm multiplied by 2mm to 5mm multiplied by 5mm by a winnowing machine to obtain purified embryo, wherein the water content of the embryo is 9.9%, the mass of soluble sugar (sucrose, glucose and fructose) accounts for 6.2% of the mass of the embryo, and the content ratio of sucrose to glucose is 10.8:1.
(4) 200g of the screened corn germs are taken to produce fragrance under the conditions of 900W microwave power and 240 seconds microwave time.
(5) The corn germ is pressed by a screw rod when the corn germ is hot after microwave aroma production, and the pressing temperature is 60 ℃. Naturally cooling the pressed corn oil for 2 hours, and then removing impurities in the oil in a filtering mode to obtain the flavor corn oil 3.
Comparative example 1
(1) And selecting corn kernels which are naturally aired after harvesting in seasons, removing large impurities by using a screen with the screen holes of 10mm multiplied by 10mm, removing small impurities by using a screen with the screen holes of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn kernels are required to be free from mildew and worm-eating.
(2) The corn seeds after the screening and impurity removal enter a degerming machine, and the strong-toughness embryo falls off under the comprehensive actions of mechanical forces such as extrusion, impact, friction and the like.
(3) Sieving the mixture of the corn husk, embryo and endosperm, sieving the oversize product with the size of 5mm multiplied by 5mm, and returning to the offline for secondary breaking. Peeling the mixture with the size of 2mm multiplied by 2mm to 5mm multiplied by 5mm by a winnowing machine to obtain purified embryo, wherein the water content of the embryo is 9.9%, the mass of soluble sugar (sucrose, glucose and fructose) accounts for 6.2% of the mass of the embryo, and the content ratio of sucrose to glucose is 10.8:1.
(4) And (3) baking 200g of screened corn germs in a baking machine at the rotating speed of 120r/min, ensuring that the corn is heated uniformly without dead angles, and stirring at the temperature of 60 ℃ for 10 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing temperature is 60 ℃. And naturally cooling the squeezed corn oil, and filtering to remove impurities in the oil to obtain the comparative corn oil 1.
Comparative example 2
(1) And selecting corn kernels which are naturally aired after harvesting in seasons, removing large impurities by using a screen with the screen holes of 10mm multiplied by 10mm, removing small impurities by using a screen with the screen holes of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn kernels are required to be free from mildew and worm-eating.
(2) The corn seeds after the screening and impurity removal enter a degerming machine, and the strong-toughness embryo falls off under the comprehensive actions of mechanical forces such as extrusion, impact, friction and the like.
(3) Sieving the mixture of the corn husk, embryo and endosperm of the primary breaking, and returning the oversize product with the size of more than 5mm multiplied by 5mm to the degerming machine for secondary breaking. Peeling the mixture with the size of 2mm multiplied by 2mm to 5mm multiplied by 5mm by a winnowing machine to obtain purified embryo, wherein the water content of the embryo is 9.9%, the mass of soluble sugar (sucrose, glucose and fructose) accounts for 6.2% of the mass of the embryo, and the content ratio of sucrose to glucose is 10.8:1.
(4) And (3) baking 200g of screened corn germs in a baking machine at the rotating speed of 120r/min, ensuring that the corn is heated uniformly without dead angles, and stir-frying at 180 ℃ for 15 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing temperature is 80 ℃. The pressed corn oil is naturally cooled and placed for 2 hours, and then filtered, so that the comparative corn oil 2 is obtained.
Comparative example 3
(1) And selecting corn kernels which are naturally aired after harvesting in seasons, removing large impurities by using a screen with the screen holes of 10mm multiplied by 10mm, removing small impurities by using a screen with the screen holes of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn kernels are required to be free from mildew and worm-eating.
(2) The corn seeds after the screening and impurity removal are soaked in the water solution at the soaking temperature of 50 ℃ for 48 hours. Then the blank enters a degerming machine, and the blank with strong toughness is fallen off under the combined action of mechanical forces such as extrusion, impact, friction and the like.
(3) The embryo is dried to a water content of 9.8%, and embryo buds with a size of 2mm×2mm to 5mm×5mm are screened, wherein soluble sugar (glucose, fructose) accounts for 1.1% of the mass of embryo buds, and sucrose content in embryo buds is not detected.
(4) And (3) baking 200g of screened corn germs in a baking machine at a rotating speed of 120r/min, ensuring that corns are heated uniformly without dead angles, and stir-frying at 140 ℃ for 15 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing temperature is 80 ℃. The pressed corn oil was naturally cooled and left for 2 hours, followed by filtration to produce comparative corn oil 3.
Comparative example 4
(1) And selecting corn kernels which are naturally aired after harvesting in seasons, removing large impurities by using a screen with the screen holes of 10mm multiplied by 10mm, removing small impurities by using a screen with the screen holes of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn kernels are required to be free from mildew and worm-eating.
(2) The corn seeds after the screening and impurity removal are soaked in the water solution at the soaking temperature of 50 ℃ for 48 hours. Then the blank enters a degerming machine, and the blank with strong toughness is fallen off under the combined action of mechanical forces such as extrusion, impact, friction and the like.
(3) The embryo is dried to a water content of 9.8%, and embryo buds with a size of 2mm×2mm to 5mm×5mm are screened, wherein soluble sugar (glucose, fructose) accounts for 1.1% of the mass of embryo buds, and sucrose content in embryo buds is not detected.
(4) And (3) baking 200g of screened corn germs in a baking machine at the rotating speed of 120r/min, ensuring that the corn is heated uniformly without dead angles, and stir-frying at the temperature of 80 ℃ for 30 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing temperature is 30 ℃. The pressed corn oil was naturally cooled and left for 2 hours, followed by filtration to produce comparative corn oil 4.
Comparative example 5
(1) Selecting corn grains collected in the same season, removing large impurities by using a screen with a screen mesh of 10mm multiplied by 10mm, removing small impurities by using a screen with a screen mesh of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn grains are required to be free from mildew and worm-eaten.
(2) The corn seeds after impurity removal are screened to carry out moisture adjustment, so that the moisture content reaches 16%, the moistening time is 4 hours, and then the corn seeds enter a degerming machine, and the embryos with strong toughness are fallen off under the combined action of mechanical forces such as extrusion, impact, friction and the like.
(3) The embryo is dried by a drier until the water content is 7.4%, and embryo with the size of 2mm×2mm to 5mm×5mm is screened, wherein the soluble sugar (sucrose, glucose, fructose) accounts for 4.7% of the mass of embryo, and the content ratio of sucrose to glucose is 5.1:1.
(4) And (3) baking 200g of screened corn germs in a baking machine at a rotating speed of 120r/min, ensuring that corns are heated uniformly without dead angles, and stir-frying at a temperature of 120 ℃ for 15 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing temperature is 80 ℃. The pressed corn oil was naturally cooled and left for 12 hours, followed by filtration to produce comparative corn oil 5.
Comparative example 6
(1) And selecting corn kernels which are naturally aired after harvesting in seasons, removing large impurities by using a screen with the screen holes of 10mm multiplied by 10mm, removing small impurities by using a screen with the screen holes of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn kernels are required to be free from mildew and worm-eating.
(2) The corn seeds after the screening and impurity removal enter a degerming machine, and the strong-toughness embryo falls off under the comprehensive actions of mechanical forces such as extrusion, impact, friction and the like.
(3) Sieving the mixture of the corn husk, embryo and endosperm, selecting the mixture with the grain size of 5mm multiplied by 5mm, peeling by a winnowing machine to obtain embryo, wherein the water content is 11.2%, the mass of soluble sugar (sucrose, glucose and fructose) is 5.6% of the mass of embryo, and the content ratio of sucrose to glucose is 8.2:1.
(4) And (3) baking 200g of screened corn germs in a baking machine at the rotating speed of 120r/min, ensuring that the corn is heated uniformly without dead angles, and stir-frying at the temperature of 80 ℃ for 30 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing temperature is 40 ℃. The pressed corn oil was naturally cooled and left for 2 hours, followed by filtration to produce comparative corn oil 6.
Comparative example 7
(1) And selecting corn kernels which are naturally aired after harvesting in seasons, removing large impurities by using a screen with the screen holes of 10mm multiplied by 10mm, removing small impurities by using a screen with the screen holes of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn kernels are required to be free from mildew and worm-eating.
(2) The corn seeds after the screening and impurity removal enter a degerming machine, and the strong-toughness embryo falls off under the comprehensive actions of mechanical forces such as extrusion, impact, friction and the like.
(3) Sieving the mixture of the corn husk, embryo and endosperm of the primary breaking, and returning the oversize product with the size of more than 5mm multiplied by 5mm to the degerming machine for secondary breaking. Peeling the mixture with the size of 2mm multiplied by 2mm to 2.5mm multiplied by 2.5mm by a winnowing machine to obtain purified embryo, wherein the water content of the embryo is 9.5%, the soluble sugar (sucrose, glucose and fructose) accounts for 6.7% of the mass of the embryo, and the content ratio of sucrose to glucose is 9.9:1.
(4) And (3) baking 200g of screened corn germs in a baking machine at a rotating speed of 120r/min, ensuring that corns are heated uniformly without dead angles, and stir-frying at 140 ℃ for 30 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing temperature is 40 ℃. The pressed corn oil was naturally cooled and left for 2 hours, followed by filtration to produce comparative corn oil 7.
Comparative example 8
(1) Selecting corn grains collected in the same season, removing large impurities by using a screen with a screen mesh of 10mm multiplied by 10mm, removing small impurities by using a screen with a screen mesh of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn grains are required to be free from mildew and worm-eaten.
(2) The corn seeds after the screening and impurity removal enter a degerming machine, and the strong-toughness embryo falls off under the comprehensive actions of mechanical forces such as extrusion, impact, friction and the like.
(3) Sieving the mixture of the corn husk, embryo and endosperm of the primary breaking, and returning the oversize product with the size of more than 5mm multiplied by 5mm to the degerming machine for secondary breaking. Peeling the mixture with the size of 2mm multiplied by 2mm to 5mm multiplied by 5mm by a winnowing machine to obtain purified embryo, regulating the moisture content of the embryo to 16%, wherein the soluble sugar (sucrose, glucose and fructose) accounts for 6.3% of the mass of the embryo, and the content ratio of sucrose to glucose is 9.5:1.
(4) And (3) baking 200g of screened corn germs in a baking machine at the rotating speed of 120r/min, ensuring that the corn is heated uniformly without dead angles, and stir-frying at the temperature of 80 ℃ for 30 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing temperature is 40 ℃. The pressed corn oil was naturally cooled and left for 2 hours, followed by filtration to produce comparative corn oil 8.
Comparative example 9
(1) Selecting corn grains collected in the same season, removing large impurities by using a screen with a screen mesh of 10mm multiplied by 10mm, removing small impurities by using a screen with a screen mesh of 4mm multiplied by 4mm, and then removing mixed metal impurities and stones in the raw materials, wherein the corn grains are required to be free from mildew and worm-eaten.
(2) The corn seeds after the screening and impurity removal enter a degerming machine, and the strong-toughness embryo falls off under the comprehensive actions of mechanical forces such as extrusion, impact, friction and the like.
(3) Sieving the mixture of the corn husk, embryo and endosperm of the primary breaking, and returning the oversize product with the size of more than 5mm multiplied by 5mm to the degerming machine for secondary breaking. Peeling the mixture with the size of 2.0mm multiplied by 2.0mm to 5.0mm multiplied by 5.0mm by a winnowing machine to obtain purified embryo, baking the embryo to 3%, wherein the soluble sugar (sucrose, glucose and fructose) accounts for 7.7% of the mass of the embryo, and the content ratio of sucrose to glucose is 10.9:1.
(4) And (3) baking 200g of screened corn germs in a baking machine at a rotating speed of 120r/min, ensuring that corns are heated uniformly without dead angles, and stir-frying at 140 ℃ for 15 minutes.
(5) And (3) squeezing the corn germs by a screw while the corn germs are hot after baking, wherein the squeezing temperature is 40 ℃. The pressed corn oil was naturally cooled and left for 2 hours, followed by filtration to produce comparative corn oil 9.
Flavor evaluation
The corn oil flavor scores were compared by 10 to 15 sensory evaluators from four dimensions: 1) steamed corn (cob) flavor, 2) roasted corn (popcorn-like) flavor, 3) sour taste, 4) burnt taste. The intensity of the flavor in each dimension is between 1 and 5, 1 representing the weak flavor and 5 representing the strongest flavor. 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/roasted corn) and has a better consumer preference. In addition, the method adopts a physical oil preparation process, has no solvent residue and no pollution of chemical reagents, does not add any essence and spice, is suitable for industrial production, and can also meet the requirements of consumers on food safety.
Although the embodiments described herein have been described with reference to particular examples, it is to be understood that various modifications and changes may be made by those skilled in the art without departing from the scope and spirit of the application.
Claims (17)
1. The method for preparing the corn oil comprises the steps that soluble sugar accounts for more than 6 weight percent of corn germs, and the weight ratio of sucrose to glucose is 10: corn germ of 1 or more; the soluble sugar comprises at least sucrose and glucose; the corn germ has a moisture content of 7 wt.% to 12 wt.%; and
the method comprises the following steps: degerming and breaking grits are carried out on corn kernels, and a mixture of the skin, the embryo and endosperm of the primary grits breaking is obtained;
screening and peeling the mixture to obtain the corn germs;
subjecting the corn germ to a flavoring process, wherein the flavoring process comprises uniformly heating the corn germ at a flavoring temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes, or the flavoring process comprises subjecting the corn germ to a microwave process for 30 seconds to 300 seconds under conditions equivalent to 50-300g corn germ at a microwave power of 500W to 1000W; and
squeezing the corn germs to obtain the corn oil.
2. The method of claim 1, wherein the kernels are screened and decontaminated prior to degerminating the kernels.
3. The method of claim 1, wherein the kernels are naturally sun-dried kernels.
4. The method of claim 2, wherein the screening comprises screening with a screen having 10mm x 10mm openings and a screen having 4mm x 4mm openings.
5. The method of claim 2, wherein the removing of impurities comprises removing impurities and spoiling and vermin corn kernels.
6. The method of claim 1, wherein the soluble sugars comprise at least sucrose, glucose, and fructose.
7. A process according to claim 1, wherein the process comprises sieving the mixture to obtain a product of size 2mm x 2mm to 5mm x 5mm, and then peeling the product to obtain the maize germ.
8. The method according to claim 7, wherein the oversize product of 5mm by 5mm or more is subjected to secondary breaking.
9. The method of claim 1, wherein the aroma producing treatment comprises parching the corn germ at a temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes at a speed of 120r/min to 200 r/min.
10. The method of claim 1, wherein the pressing comprises pressing the aroma-producing treated corn germ at a pressing temperature of 40 ℃ to 80 ℃, and/or
The pressing is performed 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, thereby obtaining the corn oil.
11. The method of any one of claims 1 to 10, wherein the method further comprises the optional step of: filtering, degumming, decolorizing, deodorizing, deacidifying, neutralizing, washing with water, dewaxing, degreasing and packaging.
12. Corn oil, wherein the corn oil is produced according to the method of any one of claims 1 to 11.
13. Corn oil with flavor of steamed corn and/or roasted corn, wherein the corn oil is obtained by squeezing corn germs after aroma production treatment;
the soluble sugar in the corn germ accounts for more than 6 weight percent of the corn germ, and the weight ratio of sucrose to glucose is 10:1 or more, wherein the soluble sugar comprises at least sucrose and glucose, and wherein the corn germ is a broken corn germ subjected to tempering, the tempering comprising bringing the corn germ to a moisture content of 7 to 12% by weight, and sieving and peeling the broken corn germ to obtain the corn germ,
the aroma-producing treatment comprises uniformly heating the corn germ at a frying temperature of 80 ℃ to 160 ℃ for 10 minutes to 30 minutes, or the aroma-producing treatment comprises subjecting the corn germ to 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.
14. The corn oil of the flavor of steamed corn and/or roasted corn of claim 13, wherein,
the aroma producing treatment comprises stir-frying the corn germs at a stir-frying temperature of 80-160 ℃ and a rotating speed of 120-200 r/min for 10-30 minutes.
15. The corn oil of steamed and/or roasted corn flavor as claimed in claim 13, wherein the aroma-producing treated corn germ is pressed at a pressing temperature of 40 ℃ to 80 ℃, and/or
The pressing is performed 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, thereby obtaining the corn oil.
16. The corn oil of the steamed and/or roasted corn flavor of claim 15, wherein the corn oil further comprises optional filtration, degumming, decolorizing, deodorizing, deacidifying, neutralizing, water washing, dewaxing, degreasing, packaging steps after pressing.
17. A blend oil, wherein the blend oil comprises the corn oil of any one of claims 12 to 16.
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