CN113186026A - Preparation process of corn oil with strong aroma and prepared corn oil - Google Patents
Preparation process of corn oil with strong aroma and prepared corn oil Download PDFInfo
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- CN113186026A CN113186026A CN202110450758.5A CN202110450758A CN113186026A CN 113186026 A CN113186026 A CN 113186026A CN 202110450758 A CN202110450758 A CN 202110450758A CN 113186026 A CN113186026 A CN 113186026A
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Images
Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
- B01J20/22—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising organic material
- B01J20/24—Naturally occurring macromolecular compounds, e.g. humic acids or their derivatives
-
- 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
-
- 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
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/04—Refining fats or fatty oils by chemical reaction with acids
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/10—Refining fats or fatty oils by adsorption
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
- C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
-
- 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
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
Abstract
The application relates to the field of edible oil, and particularly discloses a preparation process of aroma corn oil and the prepared corn oil, wherein the preparation process of the aroma corn oil comprises the following steps: squeezing at low temperature to obtain embryo oil; squeezing at high temperature to obtain aromatic crude oil and aromatic embryo cake; preparing first-stage corn oil with thick aroma: mixing the germ crude oil and the thick fragrant crude oil, then filtering to remove solid impurities to obtain the first thick fragrant crude oil, sending the first thick fragrant crude oil to a refining section to obtain the first thick fragrant corn oil, wherein the refining section comprises a degumming step, a decoloring step and a deacidification and deodorization step; preparing the corn oil with the aroma: and finally, dewaxing the corn oil with the strong aroma to obtain the corn oil with the strong aroma. The corn oil prepared by the process is not added with essence and spice, is healthy and safe, has good taste and unique and aromatic flavor.
Description
Technical Field
The application relates to the field of edible oil, in particular to a preparation process of corn oil with strong aroma and the prepared corn oil.
Background
Corn oil, also called corn germ oil, is oil extracted from corn germ, and in recent years, along with the expansion of various edible oil consumption of people, the consumption of the corn oil accounts for about 5 percent of the consumption of vegetable oil of people, the content of unsaturated fatty acid in the corn oil reaches 83 to 85 percent, and the corn oil has the effects of reducing blood cholesterol and triglyceride, reducing blood viscosity, improving blood microcirculation, improving human cell activity, enhancing memory and thinking ability and enhancing human immunity, and is increasingly favored by consumers.
Corn oil is very popular among middle-aged and elderly people due to its light taste, but with the improvement of living standard and the demand for the flavor diversity of edible oil, more and more consumers enjoy corn oil with strong fragrance. At present, in the production process of corn oil, the method for enabling oil to present special aroma is usually to add essence and flavor into the oil to achieve the purpose of flavoring; and long-term consumption of edible oil containing essence and flavor has certain influence on body health, so that the development of safe corn oil with aromatic flavor is urgently needed to meet the requirements of consumers on food safety and flavor.
Disclosure of Invention
In order to ensure that the prepared corn oil is safe and has a strong fragrance, the application provides a preparation process of the corn oil with strong fragrance and the prepared corn oil.
In a first aspect, the application provides a preparation process of corn oil with strong aroma, which adopts the following technical scheme:
a preparation process of corn oil with strong aroma comprises the following steps:
squeezing at low temperature to prepare germ crude oil: physically squeezing the first part of corn germ to obtain germ crude oil;
squeezing at high temperature to obtain fragrant crude oil and fragrant embryo cake: frying the second part of corn germ at the temperature of 160-175 ℃ for 35-45min, and then squeezing to prepare aromatic crude oil and aromatic germ cake; wherein the mass percentage of the first part of corn germ to the second part of corn germ is (85-90) to (10-15);
preparing first-stage corn oil with thick aroma: mixing the germ crude oil and the thick fragrant crude oil, filtering to remove solid impurities to obtain first thick fragrant crude oil, and feeding the first thick fragrant crude oil into a refining section to obtain first thick fragrant corn oil, wherein the refining section comprises a degumming step, a decoloring step and a deacidification and deodorization step;
preparing the corn oil with the aroma: flavoring the first aroma corn oil to obtain aroma corn oil, and dewaxing the aroma corn oil to obtain aroma finished corn oil;
the aroma enhancement step comprises the following steps: uniformly mixing the first aroma corn oil and the crushed aroma germ cake according to the mass ratio of 100 (15-20), gradually stirring and heating to 160-170 ℃, maintaining for 30-60min, and then gradually cooling to 20-30 ℃ to obtain the aroma corn oil.
Wherein the thickness of the aromatic embryo bud cake prepared by high temperature squeezing is 5-10mm, the oil content is 7-15%, and the water content is 2-4%.
By adopting the technical scheme, the second corn germ is directly subjected to high-temperature frying, the temperature and time of frying are controlled, the substances contained in the corn germ are utilized to perform sufficient Maillard reaction at high temperature, the fragrance-releasing substances are blended into the grease, the fragrant crude oil giving out the natural baking fragrance is prepared, the germ crude oil and the fragrant crude oil are mixed for primary fragrance enhancement, and the first fragrant crude oil is obtained. Meanwhile, the mass percentage of the first corn germ and the second corn germ is strictly controlled, namely the ratio of the germ crude oil to the aroma crude oil is controlled, so that the aroma enhancement effect is improved, the aroma of the first aroma crude oil is good, and the color and luster of the oil product are good.
The method has the advantages that the germ cakes with strong fragrance are crushed and then used as the flavoring agent to perform secondary flavoring on the first-taste corn oil with strong fragrance, and the technological conditions of the step of controlling the flavoring are strictly controlled, so that the flavoring effect of the first-taste corn oil with strong fragrance is improved by mixing the germ cakes with specific proportion, the industrial large-scale operation is facilitated, and the operation cost of enterprises is reduced. Secondly, at the flavoring temperature, the aroma corn germ cake not only can play a role of a flavoring agent, but also can be used as a flavor promoter to promote the flavor in the corn oil to be further released, so that the flavor of the corn oil is further enhanced.
Essence and spice are not added in the two aroma enhancement processes, and the prepared corn oil keeps natural ingredients, is healthy and safe and has unique and thick aroma.
Preferably, in the step of squeezing at low temperature to prepare the crude oil of the maize germ, the first part of maize germ is firstly crushed and rolled to prepare the embryo, the embryo is steamed at the temperature of 80-100 ℃ for 10-15min, then the embryo is fried at the temperature of 100-120 ℃ for 10-15min, and finally the physical squeezing is carried out.
Through adopting above-mentioned technical scheme, with the broken embryo that rolls of first portion maize embryo, the embryo piece thickness that makes is less than or equal to 0.3mm, in order to ensure follow-up system oil effect, the embryo piece evaporates the material earlier, so that the phospholipid, protein and the colloidal substance of embryo piece the inside absorb water and expand, make the cell of parcel grease molecule fracture simultaneously, the grease of embryo piece the inside is easily extruded when being convenient for follow-up squeeze to get oil, and the phospholipid and colloidal substance and starch, protein etc. the material furthest's of oil the inside remain in the embryo by squeezing, improve the grease quality and the oil yield that squeeze out.
And (3) frying the embryo pieces subjected to the material steaming, and strictly controlling the temperature of the material steaming and the temperature of the material frying, so that the prepared embryo crude oil has good corn fragrance, and is beneficial to subsequent fragrance enhancement to obtain a more fragrant oil product. In the conditions, the viscosity of the oil can be reduced, so that oil drops can be further gathered, the oil is favorably flowed out from cells, favorable conditions are provided for oil extraction, and the oil yield of the germ crude oil is improved.
Preferably, in the step of squeezing at low temperature to prepare the germ crude oil, the first part of corn germ is subjected to conditioning pretreatment, the moisture content of the first part of corn germ is adjusted to 10-15%, then crushing and embryo rolling are carried out, and after the material is fried, the moisture content of the material is treated to 4.5-6%, and then physical squeezing is carried out.
Through adopting above-mentioned technical scheme, the water content of adjustment first corn germ with squeeze preceding water content to make embryo hair oil have better fragrance, improve the oil yield of grease to a certain extent simultaneously.
Preferably, in the step of preparing the aroma crude oil and the aroma germ cake by high-temperature pressing, the second part of corn germ is subjected to conditioning pretreatment, the water content of the second part of corn germ is adjusted to 10-15%, then the second part of corn germ is fried, and after the second part of corn germ is fried, the water content of the second part of corn germ is adjusted to 2-3.5%, and then the second part of corn germ is pressed.
By adopting the technical scheme, the second corn germ and the water content after frying are adjusted, so that the prepared thick fragrant crude oil is rich in fragrance and good in color, beneficial conditions are provided for subsequent squeezing, and the oil yield of the thick fragrant crude oil is improved.
Preferably, in the flavoring step, the moisture content of the pulverized aroma germ cake is adjusted to 10-15% in advance.
By adopting the technical scheme, the moisture of the aromatic germ cakes is conditioned in advance, so that the aroma of the aromatic germ cakes can be promoted to be released under the aroma-increasing condition, and the aroma-increasing effect of the aromatic germ cakes on the first aromatic corn oil is improved.
Preferably, the degumming step is specifically: adjusting the temperature of the first fragrant crude oil to 70-80 ℃, adding food-grade glycolic acid, wherein the weight of the food-grade glycolic acid is 0.03-0.05% of the total weight of the first corn germ and the second corn germ, adding distilled water, fully soaking for 3-5min, then adding phospholipase, reacting for 4-5h while stirring, wherein the weight of the phospholipase is 0.05-0.07% of the total weight of the first corn germ and the second corn germ, and performing centrifugal treatment after the reaction is finished to obtain the degumming oil.
Wherein the concentration of food grade glycolic acid is 4-8%, and more preferably the concentration of food grade glycolic acid is 5%.
By adopting the technical scheme, the food-grade glycolic acid has the duality of alcohol and acid, the first thick fragrant crude oil is treated by the food-grade glycolic acid, and is subjected to degumming reaction with phospholipase to remove hydrophilic phospholipid and non-hydrophilic phospholipid in the first thick fragrant crude oil. Researches show that the adoption of the food-grade glycolic acid has good dephosphorization effect and good fragrance-keeping effect, reduces the fragrance loss of oil products in the degumming step and improves the fragrance of the oil products.
Preferably, the decoloring step specifically comprises: adding a decolorizing agent into the degummed oil, uniformly mixing, wherein the use amount of the decolorizing agent is 0.2-0.5% of the total weight of the first part of corn germ and the second part of corn germ, and filtering to obtain decolorized oil;
the preparation steps of the decolorizing agent are as follows: soaking cyclodextrin and activated clay in a mass ratio of 1 (10-20) in an edible salt solution, shearing, mixing and reacting for 5-10min, filtering, washing, filtering, drying after the reaction is finished, and finally crushing into powder with the particle size of 200-325 meshes to prepare the decolorizing agent.
By adopting the technical scheme, activated clay is usually adopted as a decoloring agent, and although the decoloring effect is good, the activated clay can take away certain fragrance and weaken the flavor of an oil product. The oil absorption rate of the activated clay is also higher, and the prepared oil product has certain clay fishy smell and can influence the flavor of the corn oil. Researches show that cyclodextrin and activated clay are compounded at a specific ratio, and 5-10% of edible salt solution is adopted to be sheared and mixed with the cyclodextrin and the activated clay at a high speed, so that the prepared decoloring agent can remarkably reduce the oil absorption rate of the decoloring agent and reduce the loss of oil in the preparation process while ensuring the decoloring effect; meanwhile, the fishy smell of the activated clay can be removed, the decolorant is reduced, more oil product fragrance is taken away while decoloration is carried out, and the oil product fragrance is further improved.
Preferably, the deacidification and deodorization step specifically comprises the following steps: heating the decolored oil to 240-210 Bar absolute pressure, spraying superheated steam, removing free fatty acid and volatile odor substances from the superheated steam within 30-60min, and then gradually cooling to 100-120 ℃.
By adopting the technical scheme, the superheated steam is adopted to rapidly remove fatty acid and volatile odor substances in the oil, food-grade alkali liquor is not used for deacidification, trace residue of harmful substances in industrial materials is reduced, the safety of the prepared corn oil is improved, and the fragrance of the oil product can be better kept.
Preferably, the dewaxing step is specifically: cooling the corn oil with strong fragrance to 3-5 deg.C at a rate of 3-5 min/deg.C for crystallization, maintaining the crystallized corn oil at constant temperature for 10-20h under stirring for crystal growth, and filtering the crystal-grown corn oil to obtain the final product corn oil with strong fragrance.
By adopting the technical scheme, the inventor finds that the dewaxing is carried out without adopting an industrial filter aid through research, so that the enterprise cost is saved, and the prepared corn oil is safer; in the crystallization and crystal growth processes, cake powder formed after the aromatic embryo cakes are crushed can be used for directly dewaxing the aromatic finished corn oil product, so that the residue of an industrial filter aid is reduced, the safety of the prepared corn oil is improved, and the aroma of the oil product is well kept.
In a second aspect, the application provides corn oil with strong aroma, which adopts the following technical scheme:
corn oil with strong aroma is prepared by the preparation process of the corn oil with strong aroma.
Through adopting above-mentioned technical scheme, the maize oil security that makes through this application is high, does not add essence spices, and the maize oil that makes remains natural component, and is healthy and safe, has aromatic flavor again alone.
In summary, the present application has the following beneficial effects:
1. according to the method, the corn oil is subjected to aroma enhancement twice, and essence and spice are not added in the aroma enhancement process twice, so that the prepared corn oil retains natural components, is healthy and safe, and has unique aromatic flavor;
2. the steps of squeezing at low temperature to prepare germ crude oil, squeezing at high temperature to prepare fragrant crude oil and fragrant germ cake are optimized, the fragrance of the oil product is improved, and the oil yield of the oil is improved.
3. The degumming step, the decoloring step and the deacidification and deodorization step are optimized, so that the fragrance of the oil product is improved, and the quality and the oil yield of the oil product are improved.
Drawings
FIG. 1 is a flow diagram of a process for producing aromatic corn oil as provided herein.
Detailed Description
The present application will be described in further detail below with reference to preparation examples, examples and comparative examples.
The raw materials used in the application are all common commercial raw materials.
Preparation example
Preparation example 1
The preparation steps of the decolorizing agent are as follows: weighing 0.1kg of cyclodextrin and 1kg of activated clay, soaking in 8% edible salt solution, shearing, mixing and reacting for 8min at the rotating speed of 1200r/min, filtering after the reaction is finished, then repeatedly cleaning by water, filtering after cleaning, drying at the constant temperature of 37 ℃, and finally crushing into powder with the particle size of 200-mesh 325 meshes to obtain the decolorizing agent.
Preparation example 2
The difference from preparation example 1 was that activated clay was 2kg, and the rest was the same as preparation example 1.
Preparation example 3
The difference from preparation example 1 was that activated clay was 1.4kg, and the rest was the same as preparation example 1.
Preparation example 4
The difference from preparation example 1 was that 3kg of activated clay was used, and the same as in preparation example 1 was used.
Examples
Example 1
A preparation process of corn oil with strong aroma comprises the following steps:
squeezing at low temperature to obtain germ crude oil: directly crushing and rolling 8.6kg of first corn germ to obtain a sheet with the thickness of less than or equal to 0.3mm, steaming the sheet at 90 ℃ for 13min, frying at 108 ℃ for 14min, and finally, sending the sheet into an oil press for physical pressing to obtain germ crude oil;
squeezing at high temperature to obtain fragrant crude oil and fragrant embryo cake: directly frying 1.4kg of second part of corn germ at 160 ℃ for 40min, and then sending into a strong-flavor oil press for squeezing to prepare strong-flavor crude oil and a strong-flavor germ cake; the prepared aromatic germ cake is golden yellow in color, tile-shaped, 10% in oil content and 4% in water content, 5-10mm in thickness, and 1-2mm wide multiple irregular cross-section cracks are formed outside the cake;
preparing first-stage corn oil with thick aroma: mixing the germ crude oil and the thick fragrant crude oil, filtering to remove solid impurities to obtain first thick fragrant crude oil, and feeding the first thick fragrant crude oil into a refining section to obtain first thick fragrant corn oil, wherein the refining section comprises a degumming step, a decoloring step and a deacidification and deodorization step;
the degumming step specifically comprises: adjusting the temperature of the first thick fragrant crude oil to 75 ℃, adding 3.5g of food-grade glycolic acid with the concentration of 5%, adding a proper amount of distilled water, fully soaking for 4min, then adding 6.2g of phospholipase, reacting for 4.8h while stirring, and centrifuging at the rotating speed of 5800r/min after the reaction is finished to prepare degummed oil;
the decoloring step specifically comprises the following steps: adding 0.04kg of the decolorizing agent prepared in the preparation example 1 into the degummed oil, uniformly mixing, and filtering to obtain decolorized oil;
the deacidification and deodorization steps are as follows: heating the decolorized oil to 245 ℃ under the absolute pressure of 200Bar, spraying superheated steam, rapidly removing free fatty acid and volatile odorous substances from the superheated steam within 52min, and gradually cooling to 100 ℃ to obtain first-pass thick fragrant crude oil;
preparing the corn oil with the aroma: flavoring the first aroma corn oil to obtain aroma corn oil, and dewaxing the aroma corn oil to obtain aroma finished corn oil;
the aroma enhancement step specifically comprises the following steps: uniformly mixing the first aroma corn oil and the aroma germ cake crushed to 150 meshes and 200 meshes according to the mass ratio of 100:15, heating at the speed of 30r/min at the speed of 0.5-1 ℃/min, raising the aroma temperature to 160 ℃, maintaining for 40min, and then cooling to 26 ℃ at the speed of 1.5-2 ℃/min to obtain the aroma corn oil;
the dewaxing step specifically comprises: cooling the corn oil with strong fragrance to 3 ℃ at the speed of 3-5 min/DEG C for crystallization, keeping the crystallized corn oil at a constant temperature for 18h at the stirring speed of 25r/min for crystal growing, and filtering the corn oil after crystal growing to obtain the corn oil with strong fragrance.
Example 2
Squeezing at low temperature to obtain germ crude oil: directly crushing and rolling 9kg of first corn germ to obtain a germ piece with the thickness of less than or equal to 0.3mm, steaming the germ piece at the temperature of 90 ℃ for 13min, frying at the temperature of 108 ℃ for 14min, and finally, sending the germ piece into an oil press for physical pressing to obtain germ crude oil;
squeezing at high temperature to obtain fragrant crude oil and fragrant embryo cake: directly frying 1kg of second corn germ at 160 deg.C for 40min, and squeezing in a strong fragrance oil press to obtain strong fragrance crude oil and strong fragrance germ cake; the prepared aromatic germ cake is golden yellow in color, tile-shaped, 10% in oil content and 4% in water content, 5-10mm in thickness, and 1-2mm wide multiple irregular cross-section cracks are formed outside the cake;
preparing first-stage corn oil with thick aroma: mixing the germ crude oil and the thick fragrant crude oil, filtering to remove solid impurities to obtain first thick fragrant crude oil, and feeding the first thick fragrant crude oil into a refining section to obtain first thick fragrant corn oil, wherein the refining section comprises a degumming step, a decoloring step and a deacidification and deodorization step;
the degumming step specifically comprises: adjusting the temperature of the first strong fragrant crude oil to 80 ℃, adding 3.5g of food-grade glycolic acid with the concentration of 4%, adding a proper amount of distilled water, fully soaking for 5min, then adding 7g of phospholipase, reacting for 5h while stirring, and centrifuging at the rotating speed of 5800r/min after the reaction is finished to prepare degumming oil;
the decoloring step specifically comprises the following steps: adding 0.04kg of the decolorizing agent prepared in the preparation example 1 into the degummed oil, uniformly mixing, and filtering to obtain decolorized oil;
the deacidification and deodorization steps are as follows: heating the decolorized oil to 240 ℃ under the absolute pressure of 200Bar, spraying superheated steam, rapidly removing free fatty acid and volatile odorous substances from the superheated steam within 60min, and gradually cooling to 100 ℃ to obtain first-pass thick fragrant crude oil;
preparing the corn oil with the aroma: flavoring the first aroma corn oil to obtain aroma corn oil, and dewaxing the aroma corn oil to obtain aroma finished corn oil;
the aroma enhancement step specifically comprises the following steps: uniformly mixing the first aroma corn oil and the aroma germ cake crushed to 150 meshes and 200 meshes according to the mass ratio of 100:15, heating at the speed of 30r/min at the speed of 0.5-1 ℃/min, raising the aroma temperature to 160 ℃, maintaining for 40min, and then cooling to 26 ℃ at the speed of 1.5-2 ℃/min to obtain the aroma corn oil;
the dewaxing step specifically comprises: cooling the corn oil with strong fragrance to 3 ℃ at the speed of 3-5 min/DEG C for crystallization, keeping the crystallized corn oil at a constant temperature for 20h at the stirring speed of 25r/min for crystal growing, and filtering the corn oil after crystal growing to obtain the corn oil with strong fragrance.
Example 3
The difference from example 1 is that in the step of low-temperature pressing to prepare crude germ oil, the first part of corn germ is directly sent to an oil press for physical pressing to prepare crude germ oil, and the rest is the same as example 1.
Example 4
The difference from the embodiment 1 is that the method for preparing the germ crude oil by low-temperature squeezing is different from the method comprising the following steps: the first corn germ is subjected to moisture conditioning by using water at 80 ℃, the moisture content is adjusted to 10-15%, then crushing and rolling are carried out, a germ piece with the thickness of less than or equal to 0.3mm is prepared, then the germ piece is steamed at the temperature of 90 ℃ for 13min, stir-frying is carried out at the temperature of 108 ℃ for 14min, after the stir-frying is finished, the material is subjected to moisture content treatment to 4.5-6%, and then the material is sent into an oil press for physical pressing, and germ crude oil is prepared, and the rest is the same as the example 1.
Example 5
The difference from example 4 is that in the step of squeezing at low temperature to obtain crude germ oil, the embryo pieces are steamed at 70 deg.C for 13min, and parched at 135 deg.C for 14min, and the rest is the same as example 4.
Example 6
The difference from the embodiment 4 is that the steps of preparing the aroma crude oil and the aroma germ cake by high-temperature pressing are different, and specifically comprise the following steps: adjusting the water content of the second part of corn germ to 13-15%, frying at 160 deg.C for 40min, adjusting the water content of the material to 2-3.5%, and squeezing to obtain fragrant crude oil and fragrant embryo bud cake; the rest is the same as in example 4.
Example 7
The difference from the example 6 is that in the flavoring step, the moisture content of the ground aroma germ cake is adjusted to 13-15% in advance, and then the aroma germ cake is mixed with the first aroma corn oil, and the rest is the same as the example 6.
Example 8
The difference from example 7 is that in the flavoring step, the flavoring temperature is 165 ℃ and the temperature is maintained for 50min, and the rest is the same as example 7.
Example 9
The difference from example 8 is that in the flavoring step, the flavoring temperature is 170 ℃ and the temperature is maintained for 60min, and the rest is the same as example 8.
Example 10
The difference from the example 8 is that citric acid with equal concentration and equal mass is selected to replace food-grade glycolic acid in the degumming step, and the rest is the same as the example 8.
Example 11
The difference from example 8 is that in the decoloring step, the decoloring agent obtained in preparation example 2 is selected and the rest is the same as example 8.
Example 12
The difference from example 11 is that in the decoloring step, the decoloring agent obtained in preparation example 3 is selected and the rest is the same as example 11.
Example 13
The difference from example 11 is that in the decoloring step, the decoloring agent obtained in preparation example 4 is selected and the rest is the same as example 11.
Example 14
The difference from example 11 is that in the decoloring step, the same amount of activated clay as used in preparation example 3 was used in place of the decoloring agent, and the rest was the same as in example 11.
Comparative example
Comparative example 1
The difference from example 12 is that the first and second corn germ portions were 5 kg; the rest is the same as in example 12.
Comparative example 2
The difference from the example 12 is that in the step of preparing the aroma crude oil and the aroma germ cake by high-temperature pressing, the frying temperature is 190 ℃, the frying time is 45min, and the rest is the same as the example 12.
Comparative example 3
The difference from the embodiment 12 is that in the flavoring step, the first aroma corn oil and the crushed aroma germ cake are uniformly mixed according to the proportion of 100: 35; the rest is the same as in example 12.
Comparative example 4
The difference from example 12 is that in the flavoring step, the flavoring temperature is 185 ℃ for 65min, and the rest is the same as example 12.
Performance test
The samples prepared in examples 1-14 and comparative examples 1-4 are subjected to color (133.4 mm in a Rovibond colorimetric tank), transparency (20 ℃), moisture, volatile matter and acid value measurement according to GB 2716-.
In which the transparency of examples 1 to 4 and comparative examples 1, 2 and 4 were clear and transparent, and the transparency of comparative example 3 was slightly hazy.
100 panelists were invited to perform sensory evaluation including both flavor and mouthfeel on the finished corn oil products obtained in examples 1 to 14 and comparative examples 1 to 4 and scored, and the final average was taken, the evaluation criteria are shown in Table 1, and the results of the experiment are reported in Table 2.
TABLE 1 evaluation criteria
The results of the color measurements for examples 1-14 and comparative examples 1-4 are reported in table 2.
TABLE 2 test results
To further investigate the effect of the step of squeezing at low temperature to obtain germ crude oil on the oil yield of germ crude oil, the germ crude oil obtained in examples 1 and 3-5 was measured, and the oil yield of germ crude oil, which is the weight of germ crude oil/the first corn germ oil content, was calculated and the results are shown in table 3.
TABLE 3 oil yield of germ crude oil
| Examples | 1 | 3 | 4 | 5 |
| Oil yield% | 98.1 | 97.5 | 99 | 98.3 |
To further investigate the influence of the steps of preparing the aroma crude oil by high-temperature pressing and the aroma germ cake on the oil yield of the aroma crude oil, the aroma crude oils obtained in examples 4 and 6 were measured, and the oil yield of the aroma crude oil, which is the weight of the aroma crude oil/the oil content of the second part of corn germ, was calculated, and the results are shown in table 4.
TABLE 4 oil yield of aromatic crude oil
To further investigate the effect of the process conditions in the decolorization step on the oil, the decolorized oils obtained in examples 8 and 11 to 14 were examined, the decolorization effect was indicated by a Lovibond color cell of 133.4mm, the results are listed in Table 2, the mass change of the oils before and after the decolorization step was measured, and the oil absorption of the decolorizer, i.e. (degummed oil-decolorized oil)/degummed oil, was calculated and the results are shown in Table 5.
TABLE 5 oil absorption of decolorizing agents
| Example 8 | Example 11 | Example 12 | Example 13 | Example 14 | |
| Oil absorption% | 2.1 | 2 | 1.3 | 2.5 | 2.7 |
As can be seen by combining examples 1-5 with tables 1 and 3, example 3, which uses direct pressing of the first corn germ fraction, produced corn oil with not only poor color, but also insufficient flavor and low germ oil yield. In the step of squeezing at low temperature to prepare the crude germ oil, in example 4, the moisture content of the material is modified based on example 1 and then the corresponding process is performed, so that the prepared corn oil not only is improved in color and luster, but also has better fragrance of the finished corn oil, and meanwhile, the oil yield of the crude germ oil can be improved.
Combining example 4 and example 6 and combining table 1 and table 4, it can be seen that in the step of preparing the aroma crude oil and the aroma germ cake by high-temperature pressing, example 6 adjusts the water content of the oil material based on example 4 and then performs the corresponding process, which is more beneficial to the oil material to release aroma under specific conditions, prepare the aroma crude oil with more aroma, and simultaneously, reduce the oil loss and improve the oil yield of the aroma crude oil.
As can be seen by combining examples 6-9 and table 1, in example 7, based on example 6, moisture conditioning is performed on the aroma germ cake in advance, so that the first aroma corn oil can be better flavored at a specific flavoring temperature, and the flavoring effect is improved. In examples 7-9, the red value of the color of the prepared corn oil is increased by 1 for each increase of the flavoring temperature within 160-170 ℃ and each increase of the temperature by 5 ℃ and the time by 10min, and in the test process, the acid value of the oil is increased by 0.1(mg/g) and the red value of the oil color is increased by 0.5 for each increase of the high temperature duration by 10min at the same temperature. Therefore, the aroma-increasing temperature and time have obvious influence on the aroma-increasing effect of the first strong fragrant crude oil and the color of the finished corn oil product.
As can be seen by combining example 8 with example 10 and Table 2, the corn oil produced by using citric acid in the degumming step was more flavor-depleting, while the corn oil produced by using food grade glycolic acid was more flavor-enhancing and preferred by the consumer.
It can be seen from the combination of examples 8 and 11 to 14 and the combination of tables 2 and 5 that the decolorizer prepared by the specific components and ratios is used for decolorization, the finished corn oil prepared by the decolorizer is better in fragrance and color, the decolorizer has good decolorization effect, can reduce the loss of fragrance, improve the fragrance of corn oil, and obviously reduce the oil absorption rate, oil loss and oil yield.
By combining the example 12 and the comparative example 1 with the table 2, it can be seen that the corn oil product prepared by adjusting the amounts of the first corn germ and the second corn germ has too deep color and luster and obviously reduced consumer preference, and meanwhile, the corn oil product has too much aroma and poor taste due to too much aroma, so that the sensory evaluation score is obviously reduced.
As can be seen from example 12 and comparative example 2 in combination with table 2, in the step of preparing the aroma crude oil and aroma germ cake by high-temperature pressing, changing the frying temperature and time has a great influence on the prepared aroma crude oil and aroma germ cake, and a good aroma-enhancing effect cannot be achieved.
As can be seen from example 12 and comparative examples 3-4 in combination with table 2, comparative example 3 changed the ratio of top aroma corn oil to aroma germ cake in the aroma enhancement step, and applicants found that industrial operation was somewhat difficult at this ratio, that running costs were high, and that the final corn oil product was slightly hazy, and had a significantly reduced mouthfeel, resulting in a significantly reduced sensory evaluation score. And the comparative example 4 obviously increases the aroma-increasing temperature and the aroma-increasing time, so that the prepared finished corn oil has too deep color and poor taste. Therefore, the finished corn oil with good color, rich fragrance and good taste can be prepared by adopting the flavoring process conditions.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The preparation process of the corn oil with the strong fragrance is characterized by comprising the following steps:
squeezing at low temperature to prepare germ crude oil: physically squeezing the first part of corn germ to obtain germ crude oil;
squeezing at high temperature to obtain fragrant crude oil and fragrant embryo cake: frying the second part of corn germ at the temperature of 160-175 ℃ for 35-45min, and then squeezing to prepare aromatic crude oil and aromatic germ cake; wherein the mass percentage of the first part of corn germ to the second part of corn germ is (85-90) to (10-15);
preparing first-stage corn oil with thick aroma: mixing the germ crude oil and the thick fragrant crude oil, filtering to remove solid impurities to obtain first thick fragrant crude oil, and feeding the first thick fragrant crude oil into a refining section to obtain first thick fragrant corn oil, wherein the refining section comprises a degumming step, a decoloring step and a deacidification and deodorization step;
preparing the corn oil with the aroma: flavoring the first aroma corn oil to obtain aroma corn oil, and dewaxing the aroma corn oil to obtain aroma finished corn oil;
the aroma enhancement step comprises the following steps: uniformly mixing the first aroma corn oil and the crushed aroma germ cake according to the mass ratio of 100 (15-20), gradually stirring and heating to 160-170 ℃, maintaining for 30-60min, and then gradually cooling to 20-30 ℃ to obtain the aroma corn oil.
2. The preparation process of corn oil with strong aroma as claimed in claim 1, wherein the preparation process comprises the following steps: in the step of squeezing at low temperature to prepare the crude oil of the maize germs, firstly, crushing and rolling the first maize germs to prepare embryo pieces, steaming the embryo pieces at the temperature of 80-100 ℃ for 10-15min, then frying the embryo pieces at the temperature of 100-120 ℃ for 10-15min, and finally, carrying out physical squeezing.
3. The preparation process of corn oil with strong aroma as claimed in claim 2, wherein the corn oil with strong aroma is prepared by the following steps: in the step of squeezing at low temperature to prepare the germ crude oil, the first part of corn germ is subjected to conditioning pretreatment, the moisture content of the first part of corn germ is adjusted to 10-15%, then crushing and embryo rolling are carried out, and after the material is fried, the moisture content of the material is treated to 4.5-6%, and then physical squeezing is carried out.
4. The preparation process of corn oil with strong aroma as claimed in claim 1, wherein the preparation process comprises the following steps: in the step of preparing the aroma crude oil and the aroma germ cake by high-temperature squeezing, the second part of corn germ is subjected to conditioning pretreatment, the water content of the second part of corn germ is adjusted to 10-15%, then the second part of corn germ is fried, and after the second part of corn germ is fried, the water content of the second part of corn germ is adjusted to 2-3.5%, and then the second part of corn germ is squeezed.
5. The preparation process of corn oil with strong aroma as claimed in claim 1, wherein the preparation process comprises the following steps: in the flavoring step, the water content of the pulverized aroma embryo bud cake is adjusted to 10-15% in advance.
6. The process for preparing corn oil with strong aroma as claimed in any one of claims 1 to 5, wherein the corn oil with strong aroma comprises the following steps: the degumming step comprises the following specific steps: adjusting the temperature of the first fragrant crude oil to 70-80 ℃, adding food-grade glycolic acid, wherein the weight of the food-grade glycolic acid is 0.03-0.05% of the total weight of the first corn germ and the second corn germ, adding distilled water, fully soaking for 3-5min, then adding phospholipase, reacting for 4-5h while stirring, wherein the weight of the phospholipase is 0.05-0.07% of the total weight of the first corn germ and the second corn germ, and performing centrifugal treatment after the reaction is finished to obtain the degumming oil.
7. The preparation process of corn oil with strong aroma as claimed in claim 6, wherein the corn oil with strong aroma is prepared by the following steps: the decoloring step specifically comprises the following steps: adding a decolorizing agent into the degummed oil, uniformly mixing, wherein the use amount of the decolorizing agent is 0.2-0.5% of the total weight of the first part of corn germ and the second part of corn germ, and filtering to obtain decolorized oil;
the preparation steps of the decolorizing agent are as follows: soaking cyclodextrin and activated clay in a mass ratio of 1 (10-20) in an edible salt solution, shearing, mixing and reacting for 5-10min, filtering, washing, filtering, drying after the reaction is finished, and finally crushing into powder with the particle size of 200-325 meshes to prepare the decolorizing agent.
8. The preparation process of corn oil with strong aroma as claimed in claim 7, wherein the corn oil with strong aroma is prepared by the following steps: the deacidification and deodorization steps are as follows: heating the decolored oil to 240-210 Bar absolute pressure, spraying superheated steam, removing free fatty acid and volatile odor substances from the superheated steam within 30-60min, and then gradually cooling to 100-120 ℃.
9. The preparation process of corn oil with strong aroma as claimed in claim 8, wherein the corn oil with strong aroma is prepared by the following steps: the dewaxing step specifically comprises the following steps: cooling the corn oil with strong fragrance to 3-5 deg.C at a rate of 3-5 min/deg.C for crystallization, maintaining the crystallized corn oil at constant temperature for 10-20h under stirring for crystal growth, and filtering the crystal-grown corn oil to obtain the final product corn oil with strong fragrance.
10. The corn oil with strong aroma is characterized in that: prepared by the process for preparing corn oil with heavy aroma as defined in any one of claims 1-9.
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