CN113841746A - Preparation method of fragrant peanut oil and peanut oil - Google Patents
Preparation method of fragrant peanut oil and peanut oil Download PDFInfo
- Publication number
- CN113841746A CN113841746A CN202110366401.9A CN202110366401A CN113841746A CN 113841746 A CN113841746 A CN 113841746A CN 202110366401 A CN202110366401 A CN 202110366401A CN 113841746 A CN113841746 A CN 113841746A
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- peanut
- oil
- peanut oil
- fragrant
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- 238000002137 ultrasound extraction Methods 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
-
- 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
- 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)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a preparation method of fragrant peanut oil and the peanut oil. The preparation method of the fragrant peanut oil comprises the following steps: and thermally reacting peanut powder and peanut oil under vacuum conditions, wherein the peanut powder is derived from a peanut material containing a fatty acid composition in which the ratio of oleic acid to linoleic acid is (0.95-1.24): 1. The fragrant peanut oil prepared by the preparation method disclosed by the invention is high in oxidation stability, rich in roasted fragrance and flavor, less in oil smoke, and free of burnt flavor and sour flavor. In addition, the preparation method disclosed by the invention is simple in steps, easy to control and has great practical significance on production stability.
Description
Technical Field
The invention belongs to the field of oil processing, and particularly relates to a preparation method of fragrant peanut oil with high oxidation stability, less oil smoke and rich roasting flavor, and the fragrant peanut oil, edible oil and food prepared by the preparation method.
Background
Peanut is one of the world's important oil crops, and according to the data provided by the U.S. department of agriculture, the global peanut yield reaches 4195 ten thousand tons in 2017/2018 years. In five oil crops worldwide, peanut yield is second only to soybean, rapeseed and sunflower, ranked fourth. China is a big country for peanut production, and the peanut yield is the first world. The peanuts are rich in nutrition and are suitable for being processed by various cooking processing modes, so that the peanuts are deeply favored by residents in China, and therefore the peanuts are also a big country for peanut consumption in China. According to data, about 47.3% of peanut resources in China are used for preparing peanut oil at present. The preference consumption of residents in China to the strong-flavor peanut oil determines that the high-temperature baking and aroma-enhancing process is always adopted in the oil preparation of peanuts, so that a large amount of high-temperature pressed peanut cakes are generated.
Because the high-temperature treatment causes the denaturation of peanut protein, the protein in the high-temperature pressed peanut meal is difficult to extract and utilize, so that the high-temperature pressed peanut meal in China is mainly used as feed and fertilizer at present, and the resource waste is caused.
Various attempts have been made by domestic scholars and enterprises to improve the utilization of peanut cakes. Non-patent document 1 discloses that the functionality such as solubility, emulsifiability, foamability, etc. can be improved by enzymatically hydrolyzing a protein to produce a peptide. In addition, some peptides also have physiological activities such as oxidation resistance, blood pressure reduction, blood sugar reduction and the like, so that the preparation of polypeptides by proteolysis becomes a hot spot in protein processing. In addition, non-patent document 2 discloses that peanut meal is used as an enzymatic substrate to be subjected to enzymatic hydrolysis, and after biological fermentation or chemical hydrolysis, the peanut meal is subjected to reaction to produce a maillard product, which is mainly used for seasonings, seasonings or auxiliary materials and has the effects of improving the freshness and flavor enhancer.
Patent document 1 discloses a low-temperature pressed peanut cake flavor extract and an application method thereof, wherein the low-temperature pressed peanut cake is pre-baked, the peanut flavor in the peanut cake is further extracted by an organic solvent in a subcritical manner, and then the extract is physically added back to the low-temperature pressed peanut oil, so that the flavor is improved. However, this technique has problems of complicated operation, high solvent residue, low flavor extraction efficiency, and poor product stability.
Therefore, there is a need for a simple process that can effectively utilize peanut cakes while providing peanut oil with high oxidation stability, low acid value and strong flavor.
Documents of the prior art
Non-patent document
Non-patent document 1: research on preparation of antioxidant peptide by high-temperature pressing peanut cake enzymatic method, Luxin, Suqiang, Huang commemoration, China food and oil institute, 2013, 28(3):99-104
Non-patent document 2: research on preparation of chicken flavor by virtue of Maillard reaction on peanut meal protein hydrolysate, Wu Xiao, Zhao Liming, eleventh International food additive and ingredient exhibition academic collection, 2007
Patent document
Patent document 1: CN107136227A
Disclosure of Invention
Problems to be solved by the invention
In view of the above-mentioned drawbacks of the prior art, the present invention aims to provide a method for preparing fragrant peanut oil. The fragrant peanut oil prepared by the preparation method provided by the invention has the advantages of high oxidation stability, less oil smoke, strong roasted fragrance and no sour taste or peculiar smell.
Another object of the present invention is to provide a scented peanut oil obtained according to the method of preparation of the present invention.
It is a further object of the present invention to provide an edible oil or fat composition comprising the scented peanut oil of the present invention.
It is also an object of the present invention to provide a food product comprising the scented peanut oil obtained according to the method of preparation of the present invention, or the edible oil or fat composition according to the present invention, or obtained by treatment of both.
The invention also aims to provide the application of the peanut material with the ratio of oleic acid to linoleic acid in the fatty acid composition of (0.95-1.24): 1 in improving the oxidation stability of the fragrant peanut oil, and/or reducing the oil smoke of the fragrant peanut oil, and/or improving the roasted fragrance of the fragrant peanut oil, and/or improving the stir-frying fragrance retention property of the fragrant peanut oil, and/or inhibiting the sour taste or the peculiar smell of the fragrant peanut oil.
Means for solving the problems
The present inventors have intensively studied to achieve the above object, and as a result, have found that the above object can be achieved by carrying out the following means.
Namely, the present invention is as follows.
[1] A process for the manufacture of a fragranced peanut oil, wherein said process comprises:
carrying out thermal reaction on the peanut powder and the peanut oil under the vacuum condition,
wherein the peanut powder is derived from a peanut material comprising a fatty acid composition having a ratio of oleic acid to linoleic acid of (0.95-1.24): 1.
[2] The production process according to [1], wherein the peanut oil comprises refined peanut oil.
[3] The production method according to [1] or [2], wherein a vacuum degree in the reaction of the peanut powder and the peanut oil is-1 to 3 bar.
[4] The production method according to any one of [1] to [3], wherein the temperature of the thermal reaction is 100 to 180 ℃;
the thermal reaction time is 0.5-4 h.
[5] The production method according to any one of [1] to [4], wherein the peanut powder and the peanut oil are thermally reacted at a ratio of 1 (3 to 10) in terms of a liquid-to-solid ratio.
[6] The production method according to any one of [1] to [5], further comprising one or more steps of a pretreatment step of the peanut flour and a post-treatment step of the fragrant peanut oil.
[7] The application of the peanut material with the ratio of oleic acid to linoleic acid in the fatty acid composition of (0.95-1.24): 1 in improving the oxidation stability of the fragrant peanut oil, and/or reducing the oil smoke of the fragrant peanut oil, and/or improving the roasted fragrance of the fragrant peanut oil, and/or improving the frying aroma retention property of the fragrant peanut oil, and/or inhibiting the sourness or the peculiar smell of the fragrant peanut oil.
[8] A fragrant peanut oil obtained by the production method according to any one of [1] to [6 ].
[9] An edible oil or fat composition, wherein the edible oil or fat composition comprises the flavored peanut oil of [8 ].
[10] A food product comprising the flavored peanut oil of [8], or the edible oil or fat composition of [9], or both.
ADVANTAGEOUS EFFECTS OF INVENTION
Through the implementation of the technical scheme, the invention can obtain the following technical effects:
(1) the fragrant peanut oil prepared by the preparation method provided by the invention has high oxidation stability.
(2) The fragrant peanut oil obtained by the preparation method disclosed by the invention is less in oil smoke, strong in roasted fragrance, good in fried dish fragrance retention, strong in cooking fragrance and free of sour taste or peculiar smell.
(3) The preparation method has simple steps, is easy to control, can reduce the influence of uncontrollable or accidental factors in industrial production, and improves the stability of industrial production.
Detailed Description
The present invention will be described in detail below. The technical features described below are explained based on typical embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:
in the present specification, the numerical range represented by "numerical value a to numerical value B" means a range including the end point numerical value A, B.
In the present specification, the numerical ranges indicated by "above" or "below" mean the numerical ranges including the numbers.
In the present specification, the meaning of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.
As used herein, the term "optional" or "optional" is used to indicate that certain substances, components, performance steps, application conditions, and the like are used or not used.
In the present specification, the unit names used are all international standard unit names, and the "%" used means weight or mass% content, if not specifically stated.
In the present specification, the term "plurality" means two or more than two unless otherwise specified.
In the present specification, reference to "some particular/preferred embodiments," "other particular/preferred embodiments," "embodiments," and the like, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the described elements may be combined in any suitable manner in the various embodiments.
< first aspect >
In a first aspect of the invention, there is provided a process for the manufacture of a fragranced peanut oil, the process comprising:
carrying out thermal reaction on the peanut powder and the peanut oil under the vacuum condition,
wherein the peanut powder is derived from a peanut material comprising a fatty acid composition having a ratio of oleic acid to linoleic acid of (0.95-1.24): 1.
(peanut powder)
In some preferred embodiments of the invention, peanut flour can be obtained by at least partially defatting a peanut material comprising a fatty acid composition having an oleic acid to linoleic acid ratio of (0.95-1.24): 1. Further, it is preferable to further include a step of pulverizing the above-mentioned at least partially defatted peanut material.
In some preferred embodiments of the invention, the peanut flour is preferably peanut meal.
In some preferred embodiments of the invention, the peanut flour can be produced by crushing peanut material (comprising a fatty acid composition having an oleic acid to linoleic acid ratio of (0.95-1.24): 1) after oil extraction, or by milling peanuts and then filtering off some of the oil. Peanut flour can have different content ranges of grease residues according to different pressing processes and equipment parameters. While fully defatted peanut flour can also be used, partially defatted peanut flour is preferred from the standpoint of retaining peanut flavor.
In some embodiments, the partially defatted peanut flour can be used as a peanut cake obtained by extracting oil from a peanut material, which can be dried and pulverized to form a powder.
In some specific embodiments, the peanut flour used in the present invention is preferably obtained by:
(a) raw material classification: selecting a peanut material with the ratio of oleic acid to linoleic acid in fatty acid composition being (0.95-1.24) to 1 as a raw material;
(b) degreasing treatment: degreasing the raw material selected in the step (a);
(c) and (3) crushing treatment: and (c) crushing the peanut cake obtained in the step (b) to obtain peanut powder.
(a) Raw material classification
In the invention, a peanut material with the ratio of oleic acid to linoleic acid in fatty acid composition being (0.95-1.24): 1 is selected as a raw material.
In some preferred embodiments of the present invention, the peanut material having a fatty acid composition with a ratio of oleic acid to linoleic acid of (0.95-1.24): 1 can be regular peanuts having a fatty acid composition with a ratio of oleic acid to linoleic acid of (0.95-1.24): 1, or peanut material having a ratio of oleic acid to linoleic acid of (0.95-1.24): 1 by blending the raw materials.
According to the invention, by using the peanut material with the ratio of oleic acid to linoleic acid in the fatty acid composition of (0.95-1.24): 1 as the raw material of the peanut powder, the oxidation stability of the peanut oil can be obviously improved, and the peanut oil with rich roasting fragrance and less oil smoke can be obtained. If the ratio of oleic acid to linoleic acid in the fatty acid composition is less than 0.95:1, the oxidation stability is poor and the peanut oil has an acid green or off-taste. If the ratio of oleic acid to linoleic acid in the fatty acid composition is greater than 1.24:1, the oxidation stability is poor and the peanut oil has a noticeable mushy taste.
In some particular embodiments, the ratio of oleic acid to linoleic acid in the fatty acid composition is preferably 0.95:1, 1:1, 1.1:1, 1.2:1, or 1.24: 1.
The peanut material is not particularly limited, and may be ordinary peanuts or high-oleic-acid peanuts. Any variety of large and small grains of these peanuts can be used.
In some preferred embodiments of the present invention, the raw material peanuts may be pretreated before being treated. The pretreatment means is not particularly limited, and may be carried out according to the actual quality, state and need of the peanut material.
Optionally, such pre-treatments in the present invention may include steps of cleaning, dusting, screening and sterilizing.
The step of cleaning and dedusting is mainly to clean waste or dust generated in the process of peanut shelling so as to ensure the purity of raw materials. In the treatment process, a fan and a vibrating screen are preferably used for removing dust, stones and impurities.
For the screening step, it is essential that the material that may not meet the quality requirements is removed. Screening processes such as various screening machines can be used as required, typically, for example, screening and classifying by a reciprocating classifier, or screening and removing off undesirable-color materials by using a screening machine having a color recognition device.
In the sterilization step, mainly by means of ultraviolet and/or ozone disinfection, bacteria harmful to human bodies in the raw materials are eliminated. By using this step, not only can food safety be further improved, but also the final peanut oil product can be maintained to have a longer quality maintenance period by removing harmful substances, and the deterioration of flavor/taste caused by a small amount of deterioration and decay can be reduced.
In addition, other optional pretreatment means also comprise mechanical treatment and the like, and a certain degree of cracking is formed in the raw materials (peanut kernels) through the mechanical treatment, such as the application of proper pressure, so that the effectiveness of subsequent treatment is facilitated.
The peanut material can be obtained by treating the peanut raw material through one or more pretreatment means.
(b) Degreasing treatment
In the present invention, the degreasing treatment preferably includes a parching step and an oil-pressing step.
In the step of roasting, the classified and screened peanut materials are dried and/or roasted. The preferred embodiment includes roasting the peanut material using microwaves or seeds.
When the microwave mode is adopted for baking and frying, the energy provided by the microwave can be 800-1200W/400 g of peanut materials, and the processing temperature can reach 130-155 ℃ when the energy is adopted for processing. Meanwhile, when the stir-frying is carried out by adopting the mode, the processing time can be set to be shorter, and particularly, the microwave processing time can be 4-10 min. Preferably, the microwave processing time can be 5-8 min.
When the stir-frying mode is adopted for stir-frying, the processing temperature of the stir-frying seeds is preferably 140-170 ℃, more preferably 155-165 ℃, and the processing time is 10-15 min.
After the baking and frying step is finished, the oil pressing step can be carried out. In the oil pressing step, oil in the peanut material is separated.
The embodiment of the oil-pressing step in the present invention is not particularly limited, and oil-pressing equipment such as a screw press, a hydraulic press, and the like may be used for the oil-pressing in the present invention.
In some specific embodiments, the (small) press is used for pressing oil, and the pressing temperature is 110-130 ℃.
In some embodiments, the oil is separated by hydraulic oil extraction. Typically, a low-temperature hydraulic pressing technology can be adopted, the mixture is loaded into a barrel of a hydraulic oil press, the pressing temperature is controlled to be 25-70 ℃, then the pressure is increased from 0Mpa to 6-14 Mpa at a constant speed at a pressure increasing rate of 2-4 Mpa every 5-10 min, and the pressure is maintained for 20-70 min after the pressure is increased to the final pressure.
(c) Pulverizing treatment
And (3) crushing the peanut cake (preferably the partially defatted peanut cake) obtained in the oil pressing step to obtain peanut powder (preferably the partially defatted peanut powder).
The specific mode of the pulverization is not particularly limited, and for example, the peanut cake can be pulverized by a mechanical force and/or ultrasonic pulverization. In some preferred embodiments, the peanut cake can be pulverized using a pulverizer. If necessary, the peanut powder can be pulverized by ultrasonic wave to obtain fine powder. In some preferred embodiments of the invention, the peanut cake is ground to 20-40 mesh using a grinder.
In the present invention, the peanut powder contains compounds such as proteins, fats and oils, saccharides, flavonoids, phenols, tannins, triterpenes, steroids, and the like.
In some embodiments, the peanut flour useful in the present invention comprises 10-30% of the total weight of the peanut flour, such as 13-28%, 15-25%, 10-20%, 15-30%, etc.
(peanut oil)
The peanut oil is not particularly limited, and examples thereof include: refining the peanut oil.
The refined peanut oil may be obtained using methods well known in the art, such as, but not limited to, degumming, deacidifying, decolorizing and deodorizing peanut oil, or may be obtained from commercial sources, such as, but not limited to, commercially available from carlix oil (Qingdao) Inc.
The preparation method of the fragrant peanut oil comprises the following steps: and thermally reacting the peanut powder with the peanut oil under a vacuum condition.
In some preferred embodiments of the present invention, the peanut powder and the peanut oil are mixed and thermally reacted, preferably at a feed-to-liquid ratio (i.e., mass ratio) of 1 (3-10). The mass ratio is more preferably 1 (3-4). In some embodiments, the ratio of peanut flour to peanut oil is preferably 1:3 or 1:4 by weight.
By setting the mass ratio of the peanut powder to the peanut oil within the above range, fragrant peanut oil having high oxidation stability can be obtained, and the fragrant peanut oil has less oil smoke and a strong roasted fragrance. If the mass ratio is less than 1:3, the oxidation stability is poor and the roast flavor is not obvious. If the mass ratio is more than 1:10, the whole flavor of the product is light, the roasted flavor is weak and the product has certain greasy flavor.
In the invention, before the thermal reaction of the peanut powder and the peanut oil, the vacuum-pumping treatment is also included.
The means for the vacuum-pumping treatment is not particularly limited, and for example, the reaction vessel may be evacuated by a diaphragm pump until the degree of vacuum does not decrease, and then a sealing valve may be closed. For example, a vacuum pump may be used for the evacuation process. The vacuum pumping of the vacuum pump means that the absolute pressure of a reaction system is-1-3 bar through a dry screw vacuum pump, a water ring pump, a reciprocating pump, a slide valve pump, a rotary vane pump, a roots pump, a diffusion pump and the like.
In the present invention, the peanut powder and the peanut oil are thermally reacted under vacuum. As used herein, a "vacuum condition" refers to a condition where the pressure is less than 101325 pascals (i.e., one standard atmosphere, about 101KPa) within a given space. The "vacuum degree" as used herein refers to the degree of vacuum, and is one of the main parameters of the vacuum-pumping equipment.
In some preferred embodiments of the invention, the degree of vacuum in the reaction of peanut powder and peanut oil is-1 to 3 bar.
In a specific embodiment, the vacuum degree of the peanut powder and the peanut oil in the reaction is not higher than 3bar, and preferably 1-2 bar. In some embodiments, the vacuum can be between-1 and 2bar, such as 0.1bar, 0.3bar, 0.6bar, 0.8bar, 1.0bar, 1.2bar, 1.5bar, or any value between any two of the foregoing.
The inventors have surprisingly found that by thermally reacting peanut flour and peanut oil under vacuum conditions, the oxidation stability can be significantly improved. If the peanut flour does not thermally react with the peanut oil under vacuum conditions, the oxidation stability deteriorates and a mushy taste and a pronounced greasy taste are easily produced.
In the present invention, after the reaction system is vacuumized, the peanut powder and the peanut oil are thermally reacted under vacuum.
In some preferred embodiments of the present invention, the thermal reaction temperature is preferably 100 to 180 ℃, more preferably 110 to 180 ℃, and further preferably 130 to 140 ℃. The thermal reaction time is preferably 0.5 to 4 hours, more preferably 1 to 4 hours, and further preferably 2 to 3 hours. By carrying out the thermal reaction at the above reaction temperature and reaction time, peanut oil having high oxidation stability, low acid value and rich roasted aroma can be obtained.
The thermal reaction treatment method is not particularly limited, and in some specific embodiments, the thermal reaction treatment method of the present invention may be one of microwave heating, infrared heating, or hot air heating, or any combination thereof.
In some other embodiments of the invention, a post-treatment step is preferably performed after the thermal reaction step. The separation and recovery of the grease is carried out by the post-treatment step.
The specific post-treatment method is not particularly limited, and means such as centrifugation, adsorption, filtration, and refining may be used in combination according to the actual circumstances.
For centrifugation, horizontal or butterfly centrifugation equipment can be used to separate the oil phase, the residual aqueous phase, and the residual solid material. And further separating the oil phase to obtain the fragrant peanut oil. The centrifugation conditions are not particularly limited, and for example, a centrifugation rate of 6000 to 10000rpm/min and a centrifugation time of 1 to 30min can be used.
As the adsorption means, an adsorbent may be used to adsorb moisture and solid residue remaining in the grease. The adsorbent may be selected from porous components, typically may be selected from diatomaceous earth, activated carbon, and the like.
For filtration, solid residue in the oil or fat may be filtered off under reduced pressure.
In some preferred embodiments of the present invention, it is preferred to subject the fats and oils obtained in the thermal reaction step to the following post-treatment: and (3) cooling the thermal reaction system to room temperature, breaking vacuum, centrifuging the oil obtained in the thermal reaction step, separating an upper oil layer to obtain the final fragrant peanut oil product, and storing the final fragrant peanut oil product at low temperature in a dark place.
In some other embodiments of the invention, a step of refining the oil or fat is also included in these post-treatment steps. Typically, it may comprise degumming and/or dewaxing, and optionally also one or more of deacidification, decolorization, deodorization, degreasing.
< second aspect >
The invention also provides fragrant peanut oil which is obtained according to the preparation method of the fragrant peanut oil.
The fragrant peanut oil prepared by the preparation method disclosed by the invention not only maintains high nutrient content, but also has high oxidation stability, less oil smoke, rich roasted fragrance and flavor, no burnt flavor and sour flavor, and in addition, the fried dish has good fragrance retention and rich cooking fragrance.
In addition, the content of sour substances in the fragrant peanut oil is below 17.76 mg/kg. The content of the burnt odor substance in the fragrant peanut oil is lower than 4.25 mg/kg.
In the present invention, the sour substances in the scented peanut oil include: short chain fatty acids such as acetic acid, propionic acid and hexanoic acid; the burnt odor substances in the fragrant peanut oil comprise: 2-phenyl-2-butenal, 2, 3-dihydrobenzofuran, 2, 3-pentanedione, 2, 5-diethylpyrazine, guaiacol, furfural and the like.
In some preferred embodiments of the present invention, the acid value of the scented peanut oil obtained by the preparation method of the present invention is preferably 0.187mgKOH/g or less, more preferably 0.18mgKOH/g or less, and even more preferably 0.175mgKOH/g or less. The acid value can be measured, for example, by the method described in examples described later.
In some preferred embodiments of the present invention, the scented peanut oil obtained by the production process of the present invention has an OSI (expressed as oxidation induction time (h)) of preferably 8.9h or more, more preferably 9h or more. OSI can be measured, for example, by the method described in the examples described later.
In some preferred embodiments of the present invention, the perfumed peanut oil obtained by the preparation method of the invention preferably has a concentration of oily particles of 1.5mg/m3The concentration is more preferably 1.3mg/m or less3The concentration is more preferably 1.2mg/m or less3The following. The soot particulate matter concentration can be measured, for example, by the method described in the examples described later.
Various additives and nutrient components can be added into the fragrant peanut oil disclosed by the invention for improving the aspects of flavor, mouthfeel, durability and the like. In some specific embodiments, the additive may be an antioxidant, and edible antioxidants may be exemplified by one or more selected from the group consisting of tert-butylhydroquinone (TBHQ), Butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), vitamin E, rosemary extract, and tea extract. As the nutrient components, various fat-soluble vitamin components and the like required by the human body can be included.
< third aspect >
In a third aspect of the invention, there is provided an edible oil or fat composition comprising the fragranced peanut oil of the invention.
In addition to the fragrant peanut oil of the present invention, other types of oils and fats may be added to the edible oil or fat composition of the present invention in any proportion according to actual nutritional requirements or taste requirements.
For the kind of these other types of oils and fats, various edible vegetable oils and animal oils are available.
Other vegetable oils which may typically be used are selected from: one or more of rice oil, sunflower seed oil, palm kernel oil, other peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, tung seed oil, rubber seed, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass endive seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, and coconut oil.
Other animal oils that may typically be used are selected from: one or more of adeps medulla bovis Seu Bubali, adeps Sus Domestica, adeps Caprae Seu Ovis, chicken wine, fish oil, adeps Phocae Vitulinae, whale oil, dolphin oil, oyster sauce, and lanolin.
< fourth aspect >
In a fourth aspect of the invention, there is provided a food product comprising the flavoured peanut oil of the invention, or the edible oil or fat composition of the invention, or obtained by treatment of both.
Such food may be various types of ready-to-eat food, semi-finished product, or dietary supplement. Typically, various fried foods, cakes, half-cooked wheaten foods, various pickled foods and the like can be cited. The manner of treatment of the peanut oil treated by the process of the present invention is not limited and may be frying, colouring, flavouring or aromatising.
< fifth aspect >
In a fifth aspect of the invention, the application of the peanut material with the ratio of oleic acid to linoleic acid in the fatty acid composition being (0.95-1.24): 1 in improving the oxidation stability of the fragrant peanut oil, and/or reducing the oil smoke of the fragrant peanut oil, and/or improving the roast fragrance of the fragrant peanut oil, and/or improving the stir-frying fragrance retention of the fragrant peanut oil, and/or inhibiting the sourness or the peculiar smell of the fragrant peanut oil is provided.
Examples
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The materials or apparatuses used are, unless otherwise specified, conventional products commercially available may be used.
< evaluation test >
(1) Fatty acid composition determination
Pretreatment: taking a peanut kernel sample which is crushed and dried to be constant in weight and 0.1g, precisely weighing, placing the sample in a 10mL measuring flask, adding 1mL of n-hexane, soaking for 30min, carrying out ultrasonic extraction at 45 ℃ for 20min (power of 250W), cooling to room temperature, diluting to scale with the n-hexane, shaking up, centrifuging for 15min (room temperature, 14000r/min), and diluting the supernatant by 5 times with the n-hexane to obtain an extracting solution. Precisely measuring 250 μ L of the sample extract, 100 μ L of methanol and 100 μ L of internal standard solution (methyl heptadecanoate, concentration is 0.3mg/mL) in a 2mL centrifuge tube, adding 0.5mL of methyl esterification reagent (0.4mol/L KOH-methanol solution), mixing, reacting in 60 deg.C water bath for 20min, and shaking and mixing for 3 times. After the reaction, the reaction mixture was cooled to room temperature, 0.6mL of deionized water was added, the mixture was shaken up, centrifuged for 15min (room temperature, 14000r/min), and the n-hexane layer was separated into 200. mu.L centrifuge tubes for gas chromatography.
A chromatographic column: agilent DB-23 capillary column (0.25 μm. times.320 μm. times.30 m);
carrier gas: nitrogen gas;
temperature rising procedure: the initial temperature is 140 ℃, the temperature is increased to 220 ℃ at the speed of 8 ℃/min, the temperature is maintained for 3min, and then the temperature is increased to 220 ℃ at the speed of 10 ℃/min, and the temperature is maintained for 5 min;
sample inlet and detector temperatures: 250 ℃;
column flow rate: 0.7 mL/min;
the split ratio is as follows: 1: 20;
sample introduction amount: 2 μ L.
Data processing:
in the above formula, (A)Oil/AInner part)Sample (A)、(ASub-oil/AInner part)Sample (A)Respectively representing the peak areas of the oleic acid methyl ester, the linoleic acid methyl ester and the internal standard chromatogram in the sample extracting solution; (A)Oil/AInner part)To pair、(ASub-oil/AInner part)To pairRespectively representing the peak areas of the chromatographic peaks of the methyl oleate and the methyl linoleate in the reference substance and the internal standard; c. COil、cSub-oilRespectively representing the concentrations of methyl oleate and methyl linoleate (unit: mg/mL) in the control solution; vSample (A)The volume of a measuring flask used for sample extraction (unit: mL); fOil、FSub-oilRepresents the correction factors of oleic acid and linoleic acid, respectively, FOil＝1.9054，FSub-oil＝1.9048；WSample (A)The sample is taken as a sample.
(2) Determination of acid value
The acid value is the number of milligrams of potassium hydroxide required to neutralize the free fatty acids contained in 1g of the oil. The acid value is measured by the method of GB/T5530-: the grease samples were dissolved in pre-neutralized ether: in a mixed solvent with the volume ratio of 95% ethanol being 1:1, phenolphthalein is used as an indicator, standard potassium hydroxide solution is used for titration, and the solution changes color when the titration is finished, and the solution is kept for 15 seconds without changing color. The acid value of the oil was calculated from the potassium hydroxide consumption volume.
(3) OSI assay
OSI values were determined using the Rancimate method.
The Rancimate method comprises the following specific steps: about 2.5g of peanut oil was weighed into a sample tube, and the tube was placed at 110 ℃ under conditions of an air flow rate of 20L/h to accelerate oxidation, and the result was expressed as oxidation induction time (h), and the measurement was repeated 2 times, and the final result was an average of the results of the two measurements.
(4) Oil smoke determination
The oil smoke amount is measured by using a kesler oil smoke measuring instrument (manufactured by fengyi (shanghai) biotechnology research and development center limited): accurately weighing 100g of peanut oil into a 250ml flat-bottom three-neck flask, inserting a temperature control probe, connecting an oil fume suction pipe, starting a pump, and measuring real time during oil temperature riseThe concentration of the oil smoke particles is larger than 15mg/m3The experiment was stopped, the data saved, and the filtration membrane cleaned. Results the concentration of soot particles at 150 ℃ was taken and 3 replicates were measured for each sample.
(5) Sensory evaluation
And (3) carrying out sensory evaluation on the peanut oil according to the specific attribute descriptor of the peanut oil, wherein sensory evaluators are required to be sensitive to the flavor of the peanut oil after long-term professional training, and the number of people is not less than 7.
Examples
Raw material preparation
And purchasing a plurality of varieties and batches of peanuts to measure the fatty acid in the raw materials, and obtaining the proportion of oleic acid and linoleic acid in the fatty acid compositions of the different varieties of peanut raw materials in different batches.
Example 1
According to the batch determination result, peanut raw materials with the ratio of oleic acid to linoleic acid of 0.95:1 in the fatty acid composition are obtained after different batches of peanuts are mixed in a certain ratio. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2h, controlling the pressure within 2bar, reducing the temperature to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 2
And (3) blending different batches of peanuts according to a certain proportion according to the batch measurement result to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 1.24:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2h, controlling the pressure within 2bar, reducing the temperature to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 3
According to the batch determination result, peanut raw materials with the ratio of oleic acid to linoleic acid of 0.95:1 in the fatty acid composition are obtained after different batches of peanuts are mixed in a certain ratio. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder which is sieved by a 40-mesh sieve, adding 300g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2h, controlling the pressure within 2bar, reducing the temperature to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 4
According to the batch determination result, peanut raw materials with the ratio of oleic acid to linoleic acid of 0.95:1 in the fatty acid composition are obtained after different batches of peanuts are mixed in a certain ratio. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder which is sieved by a 40-mesh sieve, adding 1000g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2h, controlling the pressure within 2bar, reducing the temperature to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 5
According to the batch measurement result, peanut raw materials with the oleic acid and linoleic acid ratio of 1.1:1 in the fatty acid composition are obtained after different batches of peanuts are mixed according to a certain ratio (34% of peanuts with the oleic acid and linoleic acid ratio of 0.95 are mixed with 66% of peanuts with the oleic acid and linoleic acid ratio of 1.24). Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2h, controlling the pressure within 2bar, reducing the temperature to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 6
According to the batch determination result, peanut raw materials with the ratio of oleic acid to linoleic acid of 0.95:1 in the fatty acid composition are obtained after different batches of peanuts are mixed in a certain ratio. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 100 ℃, reacting for 30min, controlling the pressure within 2bar, reducing the temperature to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 7
According to the batch determination result, peanut raw materials with the ratio of oleic acid to linoleic acid of 0.95:1 in the fatty acid composition are obtained after different batches of peanuts are mixed in a certain ratio. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 170 ℃, reacting for 2h, controlling the pressure within 2bar, reducing the temperature to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 8
According to the batch determination result, peanut raw materials with the ratio of oleic acid to linoleic acid of 0.95:1 in the fatty acid composition are obtained after different batches of peanuts are mixed in a certain ratio. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 150 ℃, reacting for 2h, controlling the pressure within 2bar, reducing the temperature to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Comparative example 1
According to the batch determination result, peanut raw materials with the ratio of oleic acid to linoleic acid of 0.95:1 in the fatty acid composition are obtained after different batches of peanuts are mixed in a certain ratio. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder sieved with a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company, USA), heating and stirring at 140 ℃, reacting for 2h, cooling to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Comparative example 2
According to the batch determination result, peanut raw materials with the ratio of oleic acid to linoleic acid of 1.3:1 in the fatty acid composition are obtained after different batches of peanuts are mixed in a certain ratio. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2h, controlling the pressure within 2bar, reducing the temperature to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Comparative example 3
According to the batch determination result, peanut raw materials with the ratio of oleic acid to linoleic acid of 1.3:1 in the fatty acid composition are obtained after different batches of peanuts are mixed in a certain ratio. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder sieved with a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company, USA), heating and stirring at 140 ℃, reacting for 2h, cooling to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Comparative example 4
According to the batch determination result, peanut raw materials with the ratio of oleic acid to linoleic acid of 0.75:1 in the fatty acid composition are obtained after different batches of peanuts are mixed in a certain ratio. Weighing 2kg of the peanut raw materials, and frying seeds in a frying furnace, wherein the temperature of materials discharged from the frying furnace is about 165 ℃, and the materials are fried for about 10-15 min. Parching to yellow without charring, squeezing oil and defatting to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the above pulverized peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2h, controlling the pressure within 2bar, reducing the temperature to below 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
TABLE 1
As can be seen from table 1, the scented peanut oils of examples 1-8 had low acid value, high OSI value, low soot particle concentration, and excellent sensory evaluation, and thus, the scented peanut oils had high oxidation stability, rich roasted flavor, less soot, and no mushy and sour taste.
Comparative example 1 was not subjected to a thermal reaction under vacuum, comparative examples 2 and 4 were not derived from a peanut material containing a fatty acid composition in which the ratio of oleic acid to linoleic acid was (0.95 to 1.24):1, and comparative example 3 was not derived from a peanut material containing a fatty acid composition in which the ratio of oleic acid to linoleic acid was (0.95 to 1.24):1, and was not subjected to a thermal reaction under vacuum, and therefore the evaluation results of at least one of the acid value, OSI value, oil smoke particulate matter concentration, and sensory evaluation were poor, and thus it was not possible to obtain a fragrant peanut oil having high oxidation stability, a rich roasted flavor, little oil smoke, and no burnt flavor and sour flavor.
Industrial applicability
The fragrant peanut oil prepared by the preparation method disclosed by the invention is high in oxidation stability, rich in roasted fragrance and flavor, less in oil smoke, and free of burnt flavor and sour flavor. In addition, the preparation method disclosed by the invention is simple in steps, easy to control and has great practical significance on production stability.
Claims (10)
1. A method of producing a fragranced peanut oil, characterized in that it comprises:
carrying out thermal reaction on the peanut powder and the peanut oil under the vacuum condition,
wherein the peanut powder is derived from a peanut material comprising a fatty acid composition having a ratio of oleic acid to linoleic acid of (0.95-1.24): 1.
2. The method of manufacture of claim 1, wherein the peanut oil comprises refined peanut oil.
3. The method according to claim 1 or 2, wherein a degree of vacuum in the reaction of the peanut powder with the peanut oil is-1 to 3 bar.
4. The production method according to any one of claims 1 to 3, wherein the temperature of the thermal reaction is 100 to 180 ℃;
the thermal reaction time is 0.5-4 h.
5. The method according to any one of claims 1 to 4, wherein the peanut powder and the peanut oil are thermally reacted at a ratio of 1 (3) to 10.
6. The method according to any one of claims 1 to 5, wherein the method further comprises one or more steps of a pretreatment step of the peanut flour and a post-treatment step of the fragrant peanut oil.
7. The application of the peanut material with the ratio of oleic acid to linoleic acid in the fatty acid composition of (0.95-1.24): 1 in improving the oxidation stability of the fragrant peanut oil, and/or reducing the oil smoke of the fragrant peanut oil, and/or improving the roasted fragrance of the fragrant peanut oil, and/or improving the frying aroma retention property of the fragrant peanut oil, and/or inhibiting the sourness or the peculiar smell of the fragrant peanut oil.
8. A scented peanut oil, obtainable by the method of manufacture of any one of claims 1 to 6.
9. An edible oil or fat composition, wherein the edible oil or fat composition comprises the fragranced peanut oil of claim 8.
10. A food product comprising the fragranced peanut oil according to claim 8, or the edible oil or fat composition according to claim 9, or obtained by treatment with both.
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