CN113826708B - Flavored grease and preparation method thereof - Google Patents
Flavored grease and preparation method thereof Download PDFInfo
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- CN113826708B CN113826708B CN202011386862.4A CN202011386862A CN113826708B CN 113826708 B CN113826708 B CN 113826708B CN 202011386862 A CN202011386862 A CN 202011386862A CN 113826708 B CN113826708 B CN 113826708B
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- Prior art keywords
- oil
- flavor
- rapeseed
- grease
- heat treatment
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- 239000004519 grease Substances 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000010438 heat treatment Methods 0.000 claims abstract description 46
- 125000003118 aryl group Chemical group 0.000 claims abstract description 44
- 239000000796 flavoring agent Substances 0.000 claims description 137
- 235000019634 flavors Nutrition 0.000 claims description 135
- 239000003921 oil Substances 0.000 claims description 121
- 235000019198 oils Nutrition 0.000 claims description 117
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 78
- 239000008158 vegetable oil Substances 0.000 claims description 62
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 53
- 240000002791 Brassica napus Species 0.000 claims description 51
- 238000000034 method Methods 0.000 claims description 44
- 239000000203 mixture Substances 0.000 claims description 39
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- 235000011803 sesame oil Nutrition 0.000 claims description 21
- 239000008159 sesame oil Substances 0.000 claims description 21
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- 239000002199 base oil Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 235000020238 sunflower seed Nutrition 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 9
- 239000011261 inert gas Substances 0.000 claims description 9
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- 150000001875 compounds Chemical class 0.000 claims description 2
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- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 description 2
- 239000001934 2,5-dimethylpyrazine Substances 0.000 description 2
- HJFZAYHYIWGLNL-UHFFFAOYSA-N 2,6-Dimethylpyrazine Chemical compound CC1=CN=CC(C)=N1 HJFZAYHYIWGLNL-UHFFFAOYSA-N 0.000 description 2
- ACRWYXSKEHUQDB-UHFFFAOYSA-N 3-phenylpropionitrile Chemical compound N#CCCC1=CC=CC=C1 ACRWYXSKEHUQDB-UHFFFAOYSA-N 0.000 description 2
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- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 2
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- -1 Nitrile compounds Chemical class 0.000 description 2
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- 235000019482 Palm oil Nutrition 0.000 description 2
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- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- KAESVJOAVNADME-UHFFFAOYSA-N Pyrrole Chemical compound C=1C=CNC=1 KAESVJOAVNADME-UHFFFAOYSA-N 0.000 description 2
- 229920000263 Rubber seed oil Polymers 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000019498 Walnut oil Nutrition 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- SJNALLRHIVGIBI-UHFFFAOYSA-N allyl cyanide Chemical compound C=CCC#N SJNALLRHIVGIBI-UHFFFAOYSA-N 0.000 description 2
- 239000008168 almond oil Substances 0.000 description 2
- 229910052786 argon Inorganic materials 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000010495 camellia oil Substances 0.000 description 2
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- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
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- 238000004140 cleaning Methods 0.000 description 2
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- 239000003240 coconut oil Substances 0.000 description 2
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- 239000002385 cottonseed oil Substances 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
- KVFIJIWMDBAGDP-UHFFFAOYSA-N ethylpyrazine Chemical compound CCC1=CN=CC=N1 KVFIJIWMDBAGDP-UHFFFAOYSA-N 0.000 description 2
- 235000004426 flaxseed Nutrition 0.000 description 2
- 239000008169 grapeseed oil Substances 0.000 description 2
- 239000010468 hazelnut oil Substances 0.000 description 2
- 239000001307 helium Substances 0.000 description 2
- 229910052734 helium Inorganic materials 0.000 description 2
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- 239000012535 impurity Substances 0.000 description 2
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 description 2
- 229910052754 neon Inorganic materials 0.000 description 2
- GKAOGPIIYCISHV-UHFFFAOYSA-N neon atom Chemical compound [Ne] GKAOGPIIYCISHV-UHFFFAOYSA-N 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000010466 nut oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000001335 perilla frutescens leaf extract Substances 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000008171 pumpkin seed oil Substances 0.000 description 2
- 239000010499 rapseed oil Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
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- 239000010497 wheat germ oil Substances 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
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- 241000195493 Cryptophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
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- 235000004347 Perilla Nutrition 0.000 description 1
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- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- CZPWVGJYEJSRLH-UHFFFAOYSA-N Pyrimidine Chemical compound C1=CN=CN=C1 CZPWVGJYEJSRLH-UHFFFAOYSA-N 0.000 description 1
- 229930182475 S-glycoside Natural products 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 description 1
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- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
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- 229920001971 elastomer Polymers 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 150000003569 thioglycosides Chemical class 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method of aromatic grease, which comprises the steps of carrying out heat treatment on oil in an oil phase, separating after reaction, and squeezing the oil to obtain the aromatic grease.
Description
Technical Field
The invention belongs to the field of grease processing, and particularly relates to flavored grease and a preparation method thereof.
Background
In the traditional production process of the aromatic rapeseed oil, one procedure is high-temperature seed frying, and flavor substances of the aromatic oil are mainly generated in the procedure. In the high-temperature steaming and frying process, the physical and chemical reaction of amino acid, reducing sugar and lipid is the key for forming the flavor substance of the sesame oil, but the key process is difficult to realize stably.
Firstly, as the steaming and frying time in the high-temperature steaming and frying process of the traditional process is long, the temperature is not easy to control stably, and the oil materials can be denatured seriously in the processing process, so that the nutritional value of the byproduct meal is reduced. Secondly, the aroma-producing reaction is the synthesis of a series of complex reactions, the aroma generation is related to the variety and quality of oil materials, and also is related to the equipment limitations such as the temperature, time and the like of steaming and frying, and main flavor substances such as Maillard reaction products mainly comprise pyrazine, furan, pyrrole, pyridine, pyrimidine, thiazole, indole and the like, and mainly contribute to nut aroma and roast aroma in rapeseed oil; the degradation products of the thioglycoside are peculiar flavors in rapeseed oil, mainly comprising nitriles, thiocyanides and isothiocyanides, and mainly contributing to green and spicy flavors; the oil oxidation products mainly comprise alcohol, aldehyde and acid, and excessive oil oxidation products are characterized by bad flavors such as clams and rancidity, sour and the like. The conventional process often has difficulty in selectively controlling the formation of the desired flavor substances, which makes standardization of the conventional process difficult to achieve, resulting in unstable product quality in the sesame oil market.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the preparation method of the aromatic grease, which is characterized in that the oil is subjected to heat treatment in a closed environment, the condition is precise and controllable, the standardization is easy to realize, and compared with the traditional aromatic grease, the obtained aromatic grease product is stronger and full in flavor and more stable in product quality.
In one aspect, my provides a method of preparing a flavored vegetable oil, the method comprising the steps of:
(1) Mixing rapeseed and rapeseed oil to obtain a rapeseed/rapeseed oil mixture;
(2) Carrying out heat treatment on the mixture to obtain a flavored rapeseed/flavored rapeseed mixture;
(3) And separating the flavored rapeseed/flavored rapeseed oil mixture to obtain flavored rapeseed and flavored rapeseed oil.
In certain embodiments, in the step (1), the weight ratio of rapeseed oil to rapeseed is 1:1 or more; or greater than or equal to 2:1.
In certain embodiments, the temperature of the heat treatment in step (2) above is 80-220 ℃, alternatively 100-200 ℃, alternatively 130-170 ℃.
In certain embodiments, the heat treatment in step (2) is performed for a period of time ranging from 5 to 180 minutes, alternatively from 5 to 90 minutes, alternatively from 20 to 60 minutes.
In certain embodiments, the heat treatment pressure in step (2) above is from 0.05 to 1MPa, alternatively from 0.3 to 0.7MPa.
In some embodiments, the method of preparing a flavor vegetable oil may further include a step of performing a post-treatment on the obtained flavor vegetable oil, the post-treatment including at least one process selected from the group consisting of filtration, degumming, deacidification, dewaxing.
The invention also provides the flavor vegetable oil, which is prepared by the method, or the preparation method of the flavor vegetable oil comprises the method.
In one aspect, the invention also provides a preparation method of the aromatic vegetable oil, which comprises the following steps: squeezing the flavor rapeseed separated in the step (3) of the preparation method of the flavor rapeseed oil to obtain the aromatic rapeseed oil.
In certain embodiments, the method further comprises the step of post-treating the obtained coriander oil, the post-treatment comprising at least one procedure selected from the group consisting of filtration, degumming, deacidification, dewaxing.
The invention also provides the aromatic vegetable oil, which is prepared by the method, or the preparation method of the aromatic vegetable oil comprises the method.
In one aspect, the invention also provides a method for preparing the flavor grease, which comprises the following steps:
(1) Mixing the base stock with a base grease to obtain a base stock/grease mixture;
(2) Performing heat treatment on the mixture to obtain a flavor oil/flavor grease mixture;
(3) And separating the flavor oil/flavor oil mixture to obtain the flavor oil and flavor oil.
In certain embodiments, in step (1), the weight ratio of base oil to base stock is 1:1 or greater, or the weight ratio of base oil to base stock is 2:1 or greater;
in certain embodiments, in step (2), the heat treatment temperature is 80-220 ℃, alternatively 100-200 ℃, alternatively 130-170 ℃;
in certain embodiments, in step (2), the heat treatment time is from 5 to 180 minutes, alternatively from 5 to 90 minutes, alternatively from 20 to 60 minutes;
in certain embodiments, the heat treatment pressure in step (2) is from 0.05 to 1MPa, alternatively from 0.3 to 0.7MPa; and
In some embodiments, the method for producing a flavor oil may further include a step of post-treating the obtained flavor oil, wherein the post-treatment includes at least one step selected from the group consisting of filtration, degumming, deacidification, and dewaxing.
The invention also provides the flavor grease, which is prepared by the method, or the preparation method of the flavor grease comprises the method.
In one aspect, the invention also provides a preparation method of the aromatic grease, which comprises the following steps:
Squeezing the flavor oil obtained by separation in the step (3) of the preparation method of the flavor oil to obtain the aromatic oil;
in certain embodiments, the method further comprises the step of post-treating the obtained oil and fat concentrate, the post-treatment comprising at least one process selected from the group consisting of filtration, degumming, deacidification, dewaxing.
Further, the present invention provides a fat composition comprising a compound selected from the group consisting of: at least one of the above flavor rape oil, strong aromatic rape oil, flavor grease or strong aromatic grease.
Advantageous effects of the invention
1. Compared with the traditional sesame oil, the flavor grease prepared by the invention has equivalent flavor intensity and flavor preference, and has obvious sweet flavor.
2. Compared with the traditional concentrated sesame oil, the concentrated sesame oil prepared by the invention has more remarkable roasted flavor, sweet flavor, stronger overall flavor and better flavor preference.
3. According to the invention, the oil is subjected to heat treatment in a closed environment, the conditions are accurate and controllable, the standardization is easy to realize, and compared with the traditional aromatic oil, the obtained aromatic oil product is stronger and plump in flavor and more stable in product quality.
Detailed Description
So that those skilled in the art can appreciate the features and effects of the present invention, a general description and definition of the terms and expressions set forth in the specification and claims follows. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in the event of a conflict, the present specification shall control.
The theory or mechanism described and disclosed herein, whether right or wrong, is not meant to limit the scope of the invention in any way, i.e., the present disclosure may be practiced without limitation to any particular theory or mechanism.
In this document, all features such as amounts, and concentrations that may be recited with numerical ranges or percent ranges are presented herein for simplicity and convenience only. Accordingly, the description of a numerical range or percentage range should be considered to cover and specifically disclose all possible sub-ranges and individual values (including integers and fractions) within the range. Herein, unless otherwise specified, the percentages are mass percentages.
In this context, not all possible combinations of the individual technical features in the individual embodiments or examples are described in order to simplify the description. Accordingly, as long as there is no contradiction between the combinations of these technical features, any combination of the technical features in the respective embodiments or examples is possible, and all possible combinations should be considered as being within the scope of the present specification.
When the prior art grease produces the fragrance, the grease raw material is roasted to produce the fragrance, and the flavor grease or the aroma grease is obtained by further squeezing. The invention discovers that the oil is subjected to heat treatment in the oil system, so that the sweet flavor of the oil can be endowed, and meanwhile, the oil subjected to heat treatment is pressed, so that the oil with more concentrated flavor and better flavor preference than the traditional concentrated sesame oil can be obtained. The "traditional sesame oil" in the present invention is generally understood to be sesame oil obtained by squeezing oil after baking to produce perfume, for example, the "traditional sesame oil" refers to rapeseed oil obtained by baking rapeseed at 120-180 ℃ for a period of time and squeezing, and may be subjected to degumming, drying and other steps.
The invention firstly provides a preparation method of flavored vegetable oil, which comprises the following steps:
(1) Mixing rapeseed and rapeseed oil to obtain a rapeseed/rapeseed oil mixture;
(2) Carrying out heat treatment on the mixture to obtain a flavored rapeseed/rapeseed oil mixture;
(3) And separating the flavored rapeseed/rapeseed oil mixture to obtain flavored rapeseed and flavored rapeseed oil.
In some embodiments, the method further comprises the step of pre-treating the rapeseed used.
Pretreatment means suitable for use in the present invention include: at least one of cleaning, removing impurities, sieving, soaking, washing, drying (e.g., parching, centrifuging, steaming, airing, etc.); in certain embodiments, the pretreatment is performed by soaking and/or drying.
In certain embodiments, rapeseed oil suitable for use in the present invention in step (1) comprises refined rapeseed oil, quaternary rapeseed oil, and like non-aromatic rapeseed oils.
In certain embodiments, the weight ratio of rapeseed oil to rapeseed in step (1) is 1:1 or greater, or 2:1 or greater.
In certain embodiments, the temperature of the heat treatment in step (2) is 80-220 ℃, alternatively 100-200 ℃, alternatively 130-170 ℃.
In certain embodiments, the time of the heat treatment in step (2) is from 5 to 180 minutes, alternatively from 5 to 90 minutes, alternatively from 20 to 60 minutes.
In certain embodiments, the heat treatment pressure in step (2) is from 0.05 to 1MPa, alternatively from 0.3 to 0.7MPa.
In certain embodiments, the inert gas is introduced into the system prior to the heat treatment to adjust the pressure within the above-mentioned suitable range; in certain embodiments, the inert gas does not react with the oil and fat mixture; in certain embodiments, the inert gas is selected from at least one of nitrogen, helium, argon, carbon dioxide, water vapor, neon.
The method for preparing the flavor vegetable oil may further comprise a step of performing a post-treatment on the obtained flavor vegetable oil, wherein the post-treatment comprises at least one procedure selected from the group consisting of filtration, degumming, deacidification and dewaxing.
The invention provides the flavor vegetable oil, which is obtained by the method, has the flavor intensity and preference equal to those of the traditional aromatic vegetable oil, and has obvious sweet fragrance.
The flavored vegetable oil is cooked oil, is more suitable for cold dishes, and improves sweet taste of dishes.
The invention also provides the aromatic vegetable oil, and the preparation method of the aromatic vegetable oil comprises the following steps:
squeezing the flavored rapeseed obtained by the method to obtain the aromatic rapeseed oil.
The preparation method of the aromatic vegetable oil can further comprise the step of carrying out post-treatment on the obtained aromatic vegetable oil, wherein the post-treatment comprises at least one procedure selected from the group consisting of filtration, degumming, deacidification and dewaxing.
The invention also provides the aromatic vegetable oil which is obtained by the method, and compared with the traditional aromatic vegetable oil, the aromatic vegetable oil has more remarkable baking flavor and spicy flavor, has sweet flavor, and has stronger overall flavor and better flavor preference.
The invention also provides a preparation method of the flavor grease, which comprises the following steps:
(1) Mixing the base stock with a base grease to obtain a base stock/grease mixture;
(2) Performing heat treatment on the mixture to obtain a flavor oil/fat mixture;
(3) Separating the flavor oil/fat mixture to obtain a flavor oil and flavor fat;
As used herein, "base stock" is used in reference to "flavor stock" in the broad sense of "oil stock" and refers to the raw material from which vegetable oil is made (i.e., the narrow sense of oil stock) and the by-products from which the raw material from which vegetable oil is made has been extracted from vegetable oil. Herein, the raw materials for preparing a certain vegetable oil and the byproducts obtained after extracting the vegetable oil from the raw materials for preparing the vegetable oil are collectively called as the oil for preparing the vegetable oil.
Oils suitable for use in the present invention include oils from which various common vegetable oils are made, including, for example, but not limited to, oils from which sunflower seed oil (also known as sunflower oil, sunflower seed oil), palm oil, palm kernel oil, peanut oil, canola oil (also known as rapeseed oil, rapeseed oil), rice oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa butter oil, tallow seed oil, almond oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, sesame seed oil (also known as sesame oil), castor seed oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, linseed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, and the like.
Various common vegetable oil-producing materials include, for example, but are not limited to, rapeseed (also known as canola), sunflower seed (also known as sunflower seed, sunflower seed), sesame (i.e., sesame seed), peanut, soybean, palm pulp, palm kernel, coconut pulp, cottonseed, safflower seed, perilla seed, tea seed, olive fruit, cocoa bean, tallow seed, almond, tung seed, rubber seed, maize germ, wheat germ, castor seed, flax seed, evening primrose seed, hazelnut, walnut seed, grape seed, linseed, glass chicory seed, sea buckthorn seed, tomato seed, pumpkin seed, macadamia nut, cocoa nuggets, and the like.
The oil suitable for use in the present invention may be an oil or a mixture of oils, i.e., may be one or more raw materials for the production of vegetable oils. In certain embodiments, the oil used in the preparation of the flavor oils of the present invention is selected from one or more of rapeseed oil, soybean oil, sunflower oil, peanut oil. The oil material for preparing the rapeseed oil is the rapeseed, the oil material for preparing the sunflower seed oil comprises sunflower seeds (sunflower seeds are dehulled) and sunflower seeds (sunflower seeds are not dehulled), the oil material for preparing the peanut oil is peanut, and the oil material for preparing the soybean oil is soybean. In certain embodiments, the oil used in the preparation of the oil concentrate of the present invention is a mixture of one or more of rapeseed, sunflower seed, peanut, soybean.
The invention also includes the step of pre-treating the oil used.
Pretreatment means suitable for use in the present invention include: at least one of cleaning, removing impurities, sieving, soaking, washing, drying (e.g., parching, centrifuging, steaming, airing, etc.); in certain embodiments, the pretreatment is performed by soaking and/or drying.
The term "base oil" as used herein is intended to mean "vegetable oil" in a broad sense with respect to "flavor oil" or "sweet oil" in the present invention. Vegetable oils suitable for use in the present invention may be a variety of vegetable oils obtained by conventional means including, but not limited to, sunflower oil (also known as sunflower oil, sunflower oil), palm oil, palm kernel oil, peanut oil, canola oil (also known as rapeseed oil, rapeseed oil), rice oil, cottonseed oil, corn oil, safflower oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa butter, tallow seed oil, almond oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, sesame seed oil (also known as sesame oil), castor seed oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, linseed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, algae, and the like. The vegetable oil suitable for use in the present invention may be one vegetable oil or a mixture of vegetable oils. Preferably, the vegetable oil is a refined vegetable oil, such as a vegetable oil obtained by deodorization. In certain embodiments, the vegetable oil used in the oil phase of the present invention is a mixture of one or more of canola oil, sunflower oil, soybean oil, and peanut oil; preferably, the base oil is a non-aromatic oil such as refined oil or cold pressed oil.
In certain embodiments, the weight ratio of base oil to base stock in step (1) is 1:1 or greater, or the weight ratio of base oil to base stock is 2:1 or greater;
In certain embodiments, the heat treatment is performed at a temperature of 80-220 ℃, alternatively 100-200 ℃, alternatively 130-170 ℃; in certain embodiments, the heat treatment time is from 5 to 180 minutes, alternatively from 5 to 90 minutes, alternatively from 20 to 60 minutes.
In certain embodiments, the heat treatment is performed at a pressure of 0.05 to 1MPa, or 0.3 to 0.7MPa. In certain embodiments, the inert gas is introduced into the system prior to the heat treatment to maintain the pressure in the system within the above-described suitable range; in certain embodiments, the inert gas does not react with the oil and fat mixture; in certain embodiments, the inert gas is selected from at least one of nitrogen, helium, argon, carbon dioxide, water vapor, neon.
As used herein, flavor oils refer to oils and fats that contain flavor substances. Flavoring substances in oils and fats known in the art include, but are not limited to, aldehydes, ketones, alcohols, pyrazines, nitriles and phenols. Nitrile compounds include 3-butenenitrile, methacrylonitrile, 5-hexanenitrile, phenylpropionitrile, and the like; the pyrazine compounds include methyl pyrazine, 2, 5-dimethyl pyrazine, 2, 6-dimethyl pyrazine, ethyl pyrazine, etc. It should be understood that the wind material contained in different oils is not exactly the same. For example, the flavoring substances in rapeseed oil typically include aldehydes, ketones, alcohols, pyrazines, and nitriles, the flavoring component of peanut oil typically includes aldehydes, ketones, alcohols, and pyrazines, and the flavoring component of sesame oil typically includes aldehydes, ketones, alcohols, pyrazines, and phenols.
The invention also relates to the flavor grease, which is prepared by the method, or the preparation method of the flavor grease comprises the method.
The invention discovers that compared with the traditional sesame oil, the flavor grease prepared by the invention has equivalent flavor intensity and flavor preference, and has obvious sweet flavor.
The invention also provides a preparation method of the aromatic grease, which comprises the following steps:
and (3) squeezing the flavor oil obtained in the step (3) of the preparation method of the flavor oil to obtain the thick-flavor oil.
The invention also relates to the sesame oil grease, which is prepared by the method or the preparation method of the sesame oil grease comprises the method.
The invention discovers that compared with the traditional concentrated sesame oil, the concentrated sesame oil prepared by the invention has more remarkable roasted flavor, sweet flavor, stronger overall flavor and better flavor preference.
In certain embodiments, further comprising post-treating the flavor grease or sesame oil; in certain embodiments, the post-treatment comprises at least one process selected from filtration, degumming, deacidification, dewaxing; in certain embodiments, the post-treatment comprises degumming and dewatering.
The invention also relates to an oil composition, which contains the flavor vegetable oil or the aromatic vegetable oil or the flavor oil or the aromatic oil; in certain embodiments, the grease composition further comprises a vegetable oil, an animal oil, and/or a microbial oil that does not include the grease described above.
The present invention also relates to a food product, which may be, without limitation, a food product comprising the flavor vegetable oil or the aromatic vegetable oil or the flavor oil or the aromatic oil or the oil composition described in the present invention or treated with the flavor oil or the aromatic oil or the oil composition of the present invention, obtained by the preparation method of the present invention.
The food can be various instant foods, semi-finished products or edible flavoring agents and the like. Typically, various fried foods, pastries, semi-cooked flour products, various pickled products, and the like can be cited. The method of treatment with the flavor fat or oil or the fat-and-oil composition of the present invention is not limited, and may be frying, coloring, flavoring or perfuming treatment.
The present invention is further illustrated by way of the following examples, although the scope of the invention is not limited by the following examples. The scope of the present invention is limited only by the claims, and any omissions, substitutions and modifications made by those skilled in the art on the disclosed embodiments will fall within the scope of the present invention.
The following examples use instrumentation conventional in the art. The experimental methods, in which specific conditions are not noted in the following examples, are generally conducted under conventional conditions or under conditions recommended by the manufacturer. The following examples use various starting materials, and unless otherwise indicated, conventional commercial products were used. In the description of the present invention and the following examples, "%" means weight percent, and "parts" means parts by weight, and ratios means weight ratio, unless otherwise specified.
The reaction vessel used in the examples was Julabo autoclave BR-100 type.
The rapeseed used in the examples was purchased from Shanghai Guanghan grain and oil industry Co., ltd, primary rapeseed oil, primary corn oil, primary soybean oil, primary sunflower oil, etc., was purchased from Shanghai Jiali food industry Co., ltd, and the traditional Lumbricus oil was purchased from Shanghai Guanghan grain and oil industry Co., ltd.
< Flavor evaluation method >:
10 professional evaluators were selected as required, and sensory evaluation was performed on the samples in 6 dimensions from the evaluation of sweetness, pungency, roast smell, soap smell (off-flavor), overall flavor intensity and overall preference according to the following table criteria.
Evaluation of flavor intensity:
| Scoring of | Evaluation criteria |
| 4—5 | Is very strong |
| 3—4 | Is stronger |
| 2—3 | Is generally strong |
| 0—2 | Weaker and weaker |
Flavor preference evaluation:
| Scoring of | Evaluation criteria |
| 5 | Very much like |
| 4 | Generally like |
| 3 | Is not unpleasant and dislike |
| 2 | A little dislike |
| 1 | Very offensive and offensive |
The flavor evaluation results of the traditional rapeseed oil (aromatic rapeseed oil) are as follows:
Examples 1 to 3
Mixing commercially available rapeseeds with first-grade rapeseed oil according to different feed-oil ratios, introducing N 2 into a reaction kettle before heat treatment, regulating the pressure to be 0.5MPa, heating for 30min at the temperature of 150 ℃, and separating after reaction to obtain flavored rapeseeds and flavored rapeseed oil; draining the heated and reacted flavored rapeseeds, then feeding the rapeseeds into an oil press to press oil to obtain crude oil, adding 1.5% of water into the crude oil, stirring the crude oil at 60 ℃ for 0.5h, and centrifuging 8000g of the crude oil to obtain concentrated caraway oil; see table 1 for details:
TABLE 1
According to the embodiment, by adopting the method, the feed oil ratio (i.e. the weight ratio of the rapeseeds to the vegetable oil) is in the range of 1:1.5-1:20, and compared with the traditional strong coriander oil, the obtained flavor vegetable oil is equivalent in flavor intensity and flavor preference, and has obvious sweet flavor; compared with the traditional aromatic vegetable oil, the aromatic vegetable oil has more remarkable roasted aroma, sweet aroma and spicy taste, stronger flavor intensity and better flavor preference.
Examples 4 to 7 and comparative examples 1 to 2
Mixing commercially available rapeseed and quaternary rapeseed oil in a ratio of 1:2, introducing N 2 into a reaction kettle to regulate different pressures before heat treatment, heating at 150 ℃ for 30min, and separating after reaction to obtain flavored rapeseed and flavored rapeseed oil; draining the heated and reacted flavored rapeseeds, then feeding the rapeseeds into an oil press to press oil to obtain crude oil, adding 1.5% of water into the crude oil, stirring the crude oil at 60 ℃ for 0.5h, and centrifuging 8000g of the crude oil to obtain concentrated caraway oil; see table 2 for details:
TABLE 2
Comparing the above examples and comparative examples, it can be found that the preparation process of the invention needs to be carried out under a sealed condition and with a certain pressure, the pressure is 0.05-1MPa, and compared with the traditional strong coriander oil, the obtained flavor vegetable oil has equivalent flavor intensity and flavor preference, and has obvious sweet flavor; compared with the traditional aromatic vegetable oil, the aromatic vegetable oil has more remarkable roasted aroma, sweet aroma and spicy taste, stronger flavor intensity and better flavor preference.
Examples 8-12 and comparative examples 3-4
Mixing commercially available rapeseeds with first-grade rapeseed oil according to a feed-oil ratio of 1:2, heating for 30min under different temperature conditions, introducing N 2 into a reaction kettle in the heating process to adjust the pressure to 0.5MPa, and separating after reaction to obtain flavored rapeseeds and flavored rapeseed oil; draining the heated and reacted flavored rapeseeds, then feeding the rapeseeds into an oil press to press oil to obtain crude oil, adding 1.5% of water into the crude oil, stirring the crude oil at 60 ℃ for 0.5h, and centrifuging 8000g of the crude oil to obtain concentrated caraway oil; see table 3 for details:
TABLE 3 Table 3
Comparing the above examples and comparative examples, the invention has the advantages that the application range of the preparation process temperature is wider, and compared with the traditional strong aromatic vegetable oil, the obtained aromatic vegetable oil has equivalent flavor intensity and flavor preference, and has obvious sweet and aromatic flavor in the range of 80-220 ℃; compared with the traditional aromatic vegetable oil, the aromatic vegetable oil has more remarkable roasted aroma, sweet aroma and spicy taste, stronger flavor intensity and better flavor preference.
Examples 13 to 16 and comparative examples 5 to 6
Mixing commercially available rapeseeds with first-grade rapeseed oil according to a feed-oil ratio of 1:2, heating for different times at the temperature of 150 ℃, introducing N 2 into a reaction kettle in the heating process to adjust the pressure to 0.5MPa, and separating after reaction to obtain flavored rapeseeds and flavored rapeseed oil; draining the heated and reacted flavored rapeseeds, then feeding the rapeseeds into an oil press to press oil to obtain crude oil, adding 1.5% of water into the crude oil, stirring the crude oil at 60 ℃ for 0.5h, and centrifuging 8000g of the crude oil to obtain concentrated caraway oil; see table 4 for details:
TABLE 4 Table 4
Comparing the above examples and comparative examples, it can be found that the preparation process of the invention is 5-180min, and the obtained flavored vegetable oil is equivalent in flavor intensity and flavor preference compared with the traditional concentrated vegetable oil, and has obvious sweet flavor; compared with the traditional aromatic vegetable oil, the aromatic vegetable oil has more remarkable roasted aroma, sweet aroma and spicy taste, stronger flavor intensity and better flavor preference.
Examples 17 to 18
Mixing commercially available rapeseeds with different basic oils and fats in a ratio of 1:2, heating for 30min at 150 ℃, introducing N 2 into a reaction kettle in the heating process to adjust the pressure to 0.5MPa, and separating after reaction to obtain flavor oil and flavor rapeseeds; draining the heated and reacted flavored rapeseeds, then feeding the rapeseeds into an oil press to press oil to obtain crude oil, adding 1.5% of water into the crude oil, stirring the crude oil at 60 ℃ for 0.5h, and centrifuging 8000g of the crude oil to obtain concentrated caraway oil; see table 5 for details:
TABLE 5
According to the embodiment, the rapeseed is reacted with different base oils, the base oils (corresponding to the reacted flavor oils) can be endowed with sweet flavor, the flavor intensity and the flavor preference are good, the rapeseed after heat treatment is heated, and compared with the traditional rapeseed oil, the obtained rapeseed oil has the characteristics of obvious roast flavor, sweet flavor and spicy flavor, and better flavor intensity and preference.
Examples 19 to 21
Mixing different base stocks and different base oils in a ratio of 1:2, heating at 150deg.C for 30min, introducing N 2 into a reaction kettle during heating to regulate pressure to 0.5MPa, and separating to obtain flavor oil and flavor oil after reaction; draining the heated flavor oil, squeezing the oil in an oil press to obtain crude oil, adding water into the crude oil to 1.5%, stirring at 60 ℃ for 0.5h, and centrifuging 8000g to obtain concentrated sesame oil; see table 6 for details:
TABLE 6
From the above examples, it can be found that the process of the present invention is equally applicable to other oil types than rapeseed oil, and the base stock is reacted with non-concentrated sesame oil to obtain the flavored oil with sweet fragrance, and the concentrated flavored oil with obvious roasted fragrance and sweet fragrance, and the flavored intensity and the flavor preference of the concentrated flavored oil are both better.
Claims (8)
1. The preparation method of the aromatic vegetable oil is characterized by comprising the following steps of:
(1) Mixing rapeseed and rapeseed oil to obtain a rapeseed/rapeseed oil mixture, wherein the weight ratio of the rapeseed oil to the rapeseed oil is greater than or equal to 1:1;
(2) Performing heat treatment on the rapeseed/rapeseed oil mixture to obtain a flavored rapeseed/flavored rapeseed oil mixture; performing heat treatment in a closed environment at 100-200deg.C for 5-180min under 0.3-0.7MPa, and introducing inert gas into the system to regulate pressure before heat treatment;
(3) Separating the flavored rapeseed/flavored rapeseed oil mixture to obtain flavored rapeseed and flavored rapeseed oil;
and (3) squeezing the flavored rapeseeds separated in the step (3) to obtain the aromatic rapeseed oil.
2. The method of claim 1, further comprising the step of post-treating the obtained coriander oil, wherein the post-treatment comprises at least one process selected from the group consisting of filtration, degumming, deacidification, dewaxing.
3. A coriander oil, characterized in that it is prepared by the method of any one of claims 1-2.
4. The preparation method of the aromatic grease is characterized by comprising the following steps of:
(1) Mixing base stock and base oil to obtain a base stock/base oil mixture, wherein the weight ratio of the base oil to the base stock is greater than or equal to 1:1, and the base stock is one or more selected from peanuts, sunflower seeds and soybeans;
(2) Heat treating the base stock/base oil mixture to obtain a flavor stock/flavor oil mixture; performing heat treatment in a closed environment at 100-200deg.C for 5-180min under 0.3-0.7MPa, and introducing inert gas into the system to regulate pressure before heat treatment;
(3) Separating the flavor oil/flavor fat mixture to obtain a flavor oil and flavor fat;
and (3) squeezing the flavor oil obtained in the step (3) to obtain the aromatic grease.
5. The method according to claim 4, further comprising a step of post-treating the obtained sesame oil, wherein the post-treatment comprises at least one step selected from the group consisting of filtration, degumming, deacidification, and dewaxing.
6. A heavy-duty oil, characterized in that the heavy-duty oil is prepared by the method of any one of claims 4 to 5.
7. A fat composition comprising a compound selected from the group consisting of: at least one of the aromatic rapeseed oil of claim 3 or the aromatic grease of claim 6.
8. The application of the oil in preparing the aroma grease is characterized in that the oil is mixed with the base grease and then subjected to heat treatment in a closed environment to obtain a flavor oil/flavor grease mixture, the flavor oil/flavor grease mixture is separated to obtain the flavor oil and the flavor grease, and the obtained flavor oil is squeezed and separated to obtain the aroma grease; the heat treatment temperature is 100-200 ℃, the heat treatment time is 5-180min, the heat treatment pressure is 0.3-0.7MPa, and inert gas is introduced into the system before the heat treatment to adjust the pressure; the oil is one or more selected from semen Brassicae campestris, semen Arachidis Hypogaeae, semen Abutili, and semen glycines.
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| CN113826708A (en) | 2021-12-24 |
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