CN114052091B

CN114052091B - Sweet corn oil and preparation method and application thereof

Info

Publication number: CN114052091B
Application number: CN202010762356.4A
Authority: CN
Inventors: 刘焕燕; 蒋晓菲; 周盛敏; 姜元荣; 张余权; 马宗会
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2020-07-31
Filing date: 2020-07-31
Publication date: 2024-07-23
Anticipated expiration: 2040-07-31
Also published as: CN114052091A

Abstract

The invention relates to a preparation method and application of flavor grease. The preparation method of the flavor grease is characterized by comprising the following steps: mixing the oil raw material with the oil for reaction, and stopping the reaction when the viscosity change rate delta viscosity% of the system is 10% -30%, so as to obtain the flavor oil. The flavor grease obtained by the invention has no wet taste and has pure sweet corn flavor.

Description

Sweet corn oil and preparation method and application thereof

Technical Field

The invention relates to preparation and application of vegetable oil, in particular to sweet corn oil.

Background

The fat is used as an indispensable important component of food, is widely used for cooking and processing food, and is mainly used for providing heat, essential fatty acid and fat-soluble vitamin.

In industrial production, the processing of grease is mainly a leaching method and a squeezing method. With the rapid development of oil refining technology, refined edible oil, namely salad oil, has become a main supply variety in the edible oil market in China. The crude oil prepared by squeezing and leaching is further processed into clear and transparent odorless refined oil through processes such as degumming, deacidification, decoloration, deodorization and the like. And the cake after oil extraction is mainly used as feed.

The human body needs a large amount of energy to maintain daily life, and the edible oil provides an important part in human body energy, so that along with the improvement of the living standard of people, the corn oil becomes one of the common vegetable oils for Chinese residents. The corn oil is prepared by using corn germs as raw materials, is easy to absorb, has high nutritional value, is rich in plant sterols, has unsaturated fatty acid content of 80% -85%, mainly comprises oleic acid and linoleic acid, and has certain curative effects on preventing heart diseases, obesity and hyperlipidemia after long-term eating; corn oil itself contains no cholesterol and contains a large amount of vitamin E, which has a dissolving effect on the accumulation of cholesterol in blood and can reduce the hardening effect on blood vessels. Has positive preventing and treating effects on senile diseases such as arteriosclerosis and diabetes.

The corn oil mainly existing in the market at present is common refined corn oil, has light fragrance, almost no smell, few strong fragrance corn oil and no sweet fragrance of corn, and the effective method adopted for enabling single vegetable oil to present special fragrance is to add essence and spice and compound flavor edible oil. Along with the improvement of the safe, green and healthy consumption concepts of people, the pure natural and additive-free edible oil accords with the edible pursuit of consumers, and various enterprises in the market develop new products of the aromatic corn oil by utilizing the prior art, but the traditional process for preparing the aromatic corn oil has the problems of high cost, impure fragrance, peculiar smell and the like, so that the development of the new process for preparing the corn oil with pure corn sweet flavor and the reduction of the production cost are the problems to be solved urgently.

Disclosure of Invention

The invention provides a flavor oil, which has pure sweet fragrance and no obvious wet taste, and also provides an oil composition containing the flavor oil, a preparation method of the oil composition and food.

(1) A method for preparing flavor grease, comprising the steps of: mixing the oil raw material with the oil to react, and stopping the reaction when the system viscosity change rate is delta viscosity=10% -30%, thus obtaining the flavor oil.

(2) The grease feedstock has one or more of the following characteristics: the fat content is 15-30%, lab value satisfies L/(a.b) > 3.5, and apparent density is 0.30-0.60g/cm ³.

(3) The weight ratio of the grease to the grease raw material in the system is 2-9:1, or the reaction temperature of the system is 80-140 ℃, or the reaction pressure of the system is 0.1-2.0bar, or the initial viscosity of the system is 10-16cp, such as 11-15cp or 12-14cp.

(4) The flavor grease prepared by the method is provided.

(5) A fat feedstock for the preparation of a flavoured fat, characterised in that the fat feedstock has one or more of the following characteristics: the fat content is 15-30%, lab value satisfies L/(a.b) > 3.5, and apparent density is 0.30-0.60g/cm ³.

(6) A flavor oil composition comprising the flavor oil produced by the above-described production method of a flavor oil or the above-described flavor oil, and optionally further flavor oils. The other flavor oils are flavor oils not prepared by the above-mentioned method for preparing flavor oils.

(7) Use of a fat feedstock for reducing the wet taste of fat or enhancing the sweet flavor of fat, characterized in that the fat feedstock has one or more of the following characteristics: the fat content is 15-30%, lab value satisfies L/(a.b) > 3.5, and apparent density is 0.30-0.60g/cm ³.

(8) A method for producing a flavor oil composition, characterized by using a flavor oil produced by the method for producing a flavor oil or using the flavor oil.

(9) The corn oil is characterized by comprising the flavor grease prepared by the preparation method of the flavor grease or comprising the flavor grease.

(10) A food or seasoning wherein the fat or oil fraction contains the flavor fat or oil produced by the above-mentioned method for producing a flavor fat or oil or the above-mentioned fat or oil composition.

Effects of the invention

1. The method for preparing the flavor grease has the characteristics of simple process, short-time and high efficiency, and can effectively save the cost.

2. The flavor grease provided by the invention has pure sweet flavor and no obvious wet flavor, and can improve the sweet flavor of food after heating and cooking and improve the coloring degree of the cooked food.

Detailed Description

The following detailed description of various aspects of the invention is provided in connection with examples to enable those skilled in the art to better understand the invention, but is not limited thereto.

Unless otherwise defined, terms used in the present application have the same meaning as commonly understood by one of ordinary skill in the art,

For example, terms in units of numerical values, relating to raw materials and products, operating procedures, process parameters, equipment and tools used.

The meaning of "flavour" is well known to the skilled person in the food industry. The interpretation of "flavor" in food flavor chemistry is: wind, elegant, volatile substances, can cause olfactory reaction of a person; taste, non-volatile water-soluble or oil-soluble substances, can elicit a human taste response.

The term "flavor" as used herein is biased toward "wind" and refers to volatile low molecular weight compounds contained in food that have distinct organoleptic properties that can be perceived and identified by the nose. The flavoring substances in foods are generally low in content, sometimes trace substances.

The terms "flavor oil" and "refined oil" are used herein in relative terms, and "flavor oil" generally refers to oils that are more flavored, have a higher flavor, or are more flavored, and herein "flavor oil" may also be referred to as "sesame oil", e.g., "flavor corn oil" may also be referred to as "aromatic corn oil"; conversely, "refined oils" generally refer to oils that are less flavored, have less flavoring substances, or are less abundant.

The term "refining" as used herein is intended to be within the meaning commonly understood by those skilled in the art of oil production and generally includes alkali refining, decolorizing and deodorizing fats and oils, and may also include processes for removing insoluble impurities, degumming, alkali refining, water washing and drying, dewaxing or degreasing, filtering, etc.

It is to be understood that the term "about" (e.g., in component content and reaction parameters) as used herein is to be interpreted in a sense that is generally understood by those skilled in the art. In general, the term "about" is understood to mean any number within plus or minus 5% of a given number, e.g., about X may represent any number in the range of 95% X to 105% X.

It is also to be understood that the specific values given herein (e.g., in the component ratios, reaction temperatures, and reaction times) are to be understood not only as individual values, but also as providing endpoints of certain ranges, and that other ranges may be provided in combination with each other. For example, when it is disclosed that the reaction may be carried out for 1 hour or 5 hours, it is also correspondingly disclosed that the reaction may be carried out for 1 to 5 hours.

In the present invention, the technical solutions of the various embodiments, the preferred embodiments and the specific embodiments may be arbitrarily combined, and the combined technical solutions are all within the scope of the present invention. The upper limit value and the lower limit value of the numerical range in the present invention may be arbitrarily combined.

The method for producing a flavor fat according to the present invention (hereinafter, sometimes referred to as "the production method of the present invention" or "the production method") comprises the steps of: mixing the oil raw material with the oil to react, and stopping the reaction when the system viscosity change rate is delta viscosity=10% -30%, thus obtaining the flavor oil.

The viscosity referred to herein is the "dynamic viscosity (cP)" of the system, which means a measure of the internal friction of a liquid flowing under a certain shear stress, and its value is the ratio of the shear stress applied to the flowing liquid to the shear rate, expressed in pa·s in international units, and is conventionally expressed in cP. In addition, the viscosity of the present invention is a viscosity at 25 ℃.

In the invention, the viscosity is measured by taking a system reaction mixture, adding purified water, mixing, and then carrying out vortex vibration to prevent the system from being influenced unevenly, under the same condition, measuring the dynamic viscosity of the mixture, and carrying out vortex vibration on a sample to be measured when the viscosity is measured, so that the condition of measuring each sample is consistent as much as possible, and each sample is measured for 3 times.

In the preparation method disclosed by the invention, the change rate of the system viscosity refers to the change range of the system reaction end-point viscosity relative to the initial viscosity, namely delta viscosity= (initial viscosity-end viscosity)/initial viscosity multiplied by 100%. In the reaction process, the initial viscosity of each reaction system is different, and the change of the system viscosity along with the time is gradually reduced.

In the production method of the present invention, the lower limit of the delta viscosity, which is the rate of change of the system viscosity, is 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%.

In the production method of the present invention, the upper limit value of the delta viscosity, which is the rate of change of the system viscosity, is 30%, 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22%, 21%, 20%, 19%, 18%, 17%, 16%, 15%.

In the preparation method, the change rate of the viscosity of the system, namely delta viscosity, is 10-30%, or the change rate of the viscosity of the system, namely delta viscosity, is 11-26%, or the change rate of the viscosity of the system, namely delta viscosity, is 15-28%, or the change rate of the viscosity of the system, namely delta viscosity, is 11-24%.

The oil and fat material used in the present invention may be any oil-producing material selected from, for example, at least one of sunflower seed, palm kernel, peanut, rapeseed, soybean, cottonseed, safflower seed, perilla seed, tea seed, olive, cocoa, almond, rubber seed, corn germ, wheat germ, sesame, evening primrose seed, hazelnut, pumpkin seed, walnut, grape seed, glass chicory seed, sea buckthorn seed, tomato seed, macadamia nut, and coconut.

Further, in order to obtain more excellent flavor of the oil, an oil raw material satisfying the following conditions is selected:

For example, an oil-producing feedstock having a fat content of 15-30% may be used, with a fat content of at least 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24% or 25% and a fat content of at most 30%, 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22%, 21% or 20%.

For example, the values of L, a, and b defined in the Lab color model may satisfy L/(a×b) > 3.5, or L/(a×b) > 4.5, or L/(a×b) > 5.5, or L/(a×b) > 6.5, or L/(a×b) > 7.5, or L/(a×b) > 8.5, or L/(a×b) > 9.5, or L/(a×b) > 10.5, or L/(a×b) > 11.5, or L/(a×b) > 12.5, or L/(a×b) > 13.5, or L/(a×b) > 14.5, or L/(a×b) > 15.5.

Lab color model is a color model formulated by the CIE (International Commission on illumination). Any color in nature can be expressed in Lab space. The Lab color model consists of three elements, one element being the luminance (L), and a and b being the two color channels. a includes colors ranging from dark green (low brightness value) to gray (medium brightness value) to bright pink (high brightness value); b is from bright blue (low luminance value) to gray (medium luminance value) to yellow (high luminance value).

For example, the oil-making raw material with the loose density of 0.30-0.60g/cm ³, the lowest loose density of 0.30g/cm ³、0.35g/cm³、0.40g/cm³、0.45g/cm³ or 0.50g/cm ³, and the highest loose density of 0.60g/cm ³、0.55g/cm³、0.50g/cm³、0.45g/cm³ or 0.40g/cm ³ can be adopted.

Bulk density refers to the density of a material in a specific container after the material is in a natural full state, and can reflect the properties of the material such as particle shape, size, surface roughness, particle size distribution and the like.

The oil and fat raw material satisfying the above conditions can be obtained by subjecting the oil-producing raw material to a suitable method.

For example, the oil and fat raw material may be obtained by pretreating an oil-making raw material, for example, by crushing, degerming, air separation, and classification, or by moderately degreasing an oil-making raw material, or by mixing a pretreated oil-making raw material with a commercially available oil-making raw material.

In the preparation method, the reaction carried out after the oil raw material and the oil are mixed is a thermal reaction until the change rate of the system viscosity, namely delta viscosity is more than or equal to 10 percent. In a preferred embodiment, the rate of change of the system viscosity, i.e. delta viscosity, is not more than 30%.

It is to be understood that the viscosity of the reaction system is related to the degree of reaction of the system, which is related to the starting state of the reaction materials, the reaction temperature, the reaction time, the system pressure, etc., and thus the present invention is not particularly limited as long as the viscosity of the reaction system is within the range defined by the present invention under appropriate conditions. In general, the reaction time may be in the range of a few minutes to a few hours; if the reaction temperature is high, the reaction time can be suitably shortened. In the preparation method of the invention, the initial viscosity of the reaction system is 10-16cp, such as 11-15cp or 12-14cp.

In the preparation method, the reaction time is 0.2-12 h, or 0.3-11 h, or 0.4-10 h, or 0.5-9 h, or 0.75-8 h, or 1-6 h, or 1.5-5 h.

Further, to obtain a more excellent flavor, the oil ratio of the starting reaction materials (i.e., the weight ratio of the fat to the fat feedstock) may be selected to be 2-9:1, which may be 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, or 9:1.

In order to obtain more excellent flavor, the reaction may be carried out at a temperature of 80-140℃and the reaction temperature may be 80 ℃, 90 ℃, 100 ℃, 110 ℃,120 ℃, 130 ℃ or 140 ℃.

In order to obtain more excellent flavor, the pressure of the reaction system may be set to 0.1 to 2.0bar, and the pressure may be 0.1bar、0.2bar、0.3bar、0.4bar、0.5bar、0.6bar、0.7bar、0.8bar、0.9bar、1.0bar、1.1bar、1.2bar、1.3bar、1.4bar、1.5bar、1.6bar、1.7bar、1.8bar、1.9bar or 2.0bar.

In the preparation method of the invention, the grease is at least one selected from sunflower seed oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cotton seed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa bean oil, almond oil, rubber seed oil, corn oil, wheat germ oil, sesame oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil or coconut oil. Preferably, the oil is selected from refined corn oil, tertiary corn oil or aromatic corn oil.

When the obtained grease of the grease raw material is different from the grease, the obtained flavor grease is blended flavor grease. When the fat obtained from the fat raw material is the same as the fat, the obtained flavor fat is "flavor certain fat", for example, when the fat raw material uses corn germ and the fat uses corn oil, the obtained flavor fat is "flavor corn fat" or "flavor corn oil".

In the present invention, the fat and oil raw material is corn germ, and the fat and oil is corn oil, for example, from the viewpoint of obtaining a flavor fat and oil, a fat and oil composition, and a flavor fat and oil composition which have a sweet aroma and an excellent flavor favorability without or with reduced green smell. In the present invention, the fat and oil may be any vegetable oil, from the viewpoint of suppressing the generation of wet taste, and having a sweet flavor and an excellent flavor favorability, a fat and oil composition, and a flavor fat and oil composition.

In the present invention, the term "no wet taste" means that the wet taste flavor attribute score in the flavor evaluation is 2 minutes or less.

The method for preparing the flavor grease can obtain the flavor grease.

The fat composition of the present invention (sometimes referred to as "fat composition") contains the flavor fat produced by the method for producing a flavor fat of the present invention or the flavor fat of the present invention.

The fat and oil composition of the present invention contains 0.1% or more, 0.5% or more, 1% or more, 1.5% or more, 2% or more, 2.5% or more, 3% or more, 3.5% or more, 4% or more, 4.5% or more, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 12% or more, 15% or more, 18% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, 75% or more, 80% or more, 85% or more, 90% or more, 95% or 99% or more of the above flavor fat and oil in mass ratio, the fat and oil composition of the present invention optionally contains 99.9% or less, 99.8% or less, 99.5% or less, 99% or less, 95% or less, 92% or less, 90% or less, 85% or less, 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, 25% or less, 20% or less, 15% or less, or 10% or less of the flavor fat and oil in mass ratio.

The fat composition of the present invention comprises 0.1 to 99.9% by mass of the flavor fat, 0.1 to 95% by mass of the flavor fat, 0.1 to 90% by mass of the flavor fat, 0.1 to 50% by mass of the flavor fat, 0.1 to 35% by mass of the flavor fat, 0.1 to 25% by mass of the flavor fat, 0.1 to 20% by mass of the flavor fat, 0.1 to 15% by mass of the flavor fat, 0.1 to 10% by mass of the flavor fat, 0.5 to 50% by mass of the flavor fat, 0.5 to 30% by mass of the flavor fat, and 0.1 to 30% by mass of the flavor fat.

The grease composition of the present invention further comprises a vegetable oil or an animal oil.

The vegetable oil is at least one selected from rice oil, sunflower seed oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cotton seed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa bean oil, almond oil, apricot kernel oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter, and algae oil.

The animal oil is at least one selected from adeps bovis seu Bubali, adeps Sus Domestica, adeps Caprae Seu Ovis, and fish oil.

The oil composition can be edible oil such as blend oil, baking oil, frying oil, chafing dish oil, oil-in-oil.

The flavor oil composition comprises the flavor oil prepared by the preparation method of the flavor oil or the flavor oil and/or at least one flavor oil selected from flavor rapeseed oil, flavor peanut oil, flavor sesame oil, flavor linseed oil, flavor walnut oil, flavor soybean oil, flavor sunflower oil or flavor corn oil.

When the obtained grease of the grease raw material is different from the grease, the obtained flavor grease is blended flavor grease. When the fat obtained from the fat and oil raw material is the same as the fat and oil, the obtained flavor fat is "flavor fat and oil", which may also be referred to as "flavor fat and oil", for example, when corn is used as the fat and oil raw material and corn oil is used as the fat and oil, the obtained flavor fat and oil is "flavor corn fat composition" or "flavor corn oil composition", which may also be referred to as "flavor corn fat" or "flavor corn oil" or "flavor corn germ oil".

The flavor rapeseed oil, the flavor peanut oil, the flavor sesame oil, the flavor linseed oil, the flavor walnut oil, the flavor soybean oil, the flavor sunflower oil or the flavor corn oil can be prepared by the preparation method of the flavor grease.

The flavor rapeseed oil, flavor peanut oil, flavor sesame oil, flavor linseed oil, flavor walnut oil, flavor soybean oil, flavor sunflower oil or flavor corn oil can be prepared without the preparation method of the flavor grease.

The flavor oil composition of the present invention further comprises a vegetable oil or an animal oil.

The preparation method of the flavor grease composition comprises the steps of preparing flavor grease by adopting the preparation method of the flavor grease and preparing the grease composition by using the flavor grease; or the flavor oil of the present invention is used as a raw material to prepare the oil composition.

The oil and fat composition of the present invention is prepared from a raw material comprising the flavor oil and fat of the present invention.

The grease composition is prepared by mixing the raw materials containing the flavor grease.

The corn oil of the present invention contains the flavor oil produced by the method for producing the flavor oil of the present invention or contains the flavor oil of the present invention.

The corn oil of the present invention also contains other corn oils. The other corn oil is not prepared by the preparation method of the flavor grease. The other corn oil can also be prepared by the preparation method of the flavor grease and is prepared by a refining step. For example, the other corn oil may be at least one selected from refined corn oil, cold pressed corn oil, hot pressed corn oil.

A food or seasoning, wherein the fat part of the food or seasoning contains the flavor fat prepared by the method for preparing the flavor fat of the present invention or contains the flavor fat 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 performed under conventional conditions (e.g., normal temperature, normal pressure), 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, "%" indicates mass% unless otherwise specified.

< Lab value test >:

the L component in Lab value is used to represent the brightness of the pixel, the value range is [0,100], and represents from pure black to pure white; a represents a range from red to green, and the value range is [127, -128]; b represents a range from yellow to blue, and the value range is [127, -128].

The center of maize germ was measured using a CR-400 colorimeter, mixed spread was measured after each measurement, and calibrated using a standard white color plate, 5 measurements per set of samples. L (brightness), a (red value), b (Huang Zhi) are recorded, and L/(a×b) value is calculated.

< Determination of dynamic viscosity >:

The dynamic viscosity of the aqueous phase system of the mixture is measured by using a viscometer.

Device model/material: brookfiled DV2T,50ml centrifuge tube, vortex shaker

The measuring method comprises the following steps: taking 12.0g of reaction mixture, adding 24.0g of purified water, mixing, performing vortex vibration to prevent the system from being affected unevenly, measuring the dynamic viscosity of the mixture at 25 ℃ under the same condition, performing vortex vibration on a sample to be measured when measuring the viscosity, ensuring the consistency of the measurement conditions of each sample, measuring 3 times of parallelism of each sample, and taking an average value. The reaction mixture is a mixture containing a solid phase and a liquid phase obtained by sampling the liquid surface upper layer of the reaction system under stirring.

Delta viscosity refers to the magnitude of the viscosity change, i.e., the percentage of change in the ending viscosity from the starting viscosity, delta viscosity = (starting viscosity-ending viscosity)/starting viscosity x 100%.

< Measurement of apparent density >:

the material to be measured is filled into a funnel with a vibrating device, the funnel is vibrated, the material to be measured freely falls down from a discharge hole of the funnel by means of vibration according to a certain height (blanking height 12 cm) to a measuring cylinder full of a certain volume (100 mL), the material completely covers an excessive cylinder hole, the surface of the measuring cylinder hole is scraped by a scraper, the mass (m) of the material in the measuring cylinder is weighed, and the loose density is calculated according to the loose density=m/100 mL.

< Flavor evaluation method >:

10 panelists were selected as required to perform sensory evaluation on the samples from 3 dimensions of wet taste (off-flavor), corn sweet flavor, and overall preference evaluation according to the following table criteria. And (3) injection: the wet taste is the taste of the boiled water of the fresh corn husk.

Evaluation of flavor intensity:

Evaluation of flavor preference

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

Examples

The present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

Raw material preparation example

Corn germ material was obtained according to different preparation methods and procurement routes and tested for fat content, lab values, and bulk density.

Preparation example 1

Maize germ 1: removing impurities by using a laboratory screen (6 meshes), removing corn raw materials (moisture content is less than 15%), directly entering a DTP50 vertical degerming machine (hammer broken grits degerming machine) to break grains without wetting water, dividing the corn grains into 6-8 grains, discharging corn powder and corn grits which are mixed materials after breaking the grains through screen holes (8 meshes) of the degerming machine into a 1.5XZC-25 air screen cleaner, removing partial husk and powder by using the air speed of 6-8m/s, grading the mixed materials after air separation again, and carrying out secondary degerming and air flow suspension separation screening treatment on the non-stripped germs.

Preparation example 2

Corn germ 2: removing impurities by using a laboratory screen (6 meshes), removing corn raw materials (moisture content is less than 15%), directly entering a DTP50 vertical degerming machine (hammer broken grits degerming machine) to break grains without wetting water, dividing the corn grains into 6-8 grains, discharging part of corn powder and corn grits after breaking the grains through screen holes (8 meshes) of the degerming machine, entering a 1.5XZC-25 air screen cleaner, removing part of husk and powder by using the air speed of 8-10m/s, grading the mixed materials after air separation again, and carrying out secondary degerming and air flow suspension separation screening treatment on the non-stripped germs.

Preparation example 3

Maize germ 3: commercial maize germ 1 (20%) + maize germ 1 (80%), commercial maize germ 1 was purchased from the company of starch technologies, inc.

Preparation example 4

Corn germ 4: commercial corn germ 1 (5%) + commercial corn germ 5 (95%), commercial corn germ 1 was purchased from liao-ning-sea Jia Li Diels starch technologies, inc., and commercial corn germ 5 was purchased from Hebei Kang Ranchuang Xin biotechnology Co.

Preparation example 5

Corn germ 5: removing impurities from the corn raw material (moisture content is less than 15%) by using a laboratory screen, directly feeding cleaned corn into a DTP50 vertical degerming machine (hammer broken grits degerming machine) to break grains, dividing the corn grains into 6-8 grains, discharging the mixture corn powder and corn grits after breaking the grains through screen holes (8 meshes) of the degerming machine into a 1.5XZC-25 air screen cleaner, removing partial husk and powder by using the air speed of 5-6m/s, grading the mixture after winnowing again, and carrying out secondary degerming and airflow suspension separation and selection treatment on the non-stripped embryo.

Preparation example 6

Corn germ 6: commercial maize germ 1, purchased from the starch technologies company of Jia Li Di Er Lo Yi Hai, liaoning.

Preparation example 7

Maize germ 7: corn germ 5 (60%) + commercial corn germ 1 (40%), commercial corn germ 1 was purchased from the company of starch technologies, inc.

Preparation example 8

Maize germ 8: 100g of commercial maize germ 1 is mixed with 300ml of normal hexane solvent, stirred for 1h by a stirrer, then left to stand, the upper yellow liquid is poured out, 200ml of normal hexane is added, after stirring for 0.5h, the light yellow liquid is removed by suction filtration, the maize germ is collected for standby after the solvent is volatilized cleanly, and the commercial maize germ 1 is purchased from Liaoning Yihai Jia Li Diels starch technology Co.

Preparation example 9

Maize germ 9: commercial maize germ 2, purchased from Liaoning Huarun Wufeng marketing Co.

Preparation example 10

Corn germ 10: commercial maize germ 3, purchased from Shandong Ming grain and oil Co.

PREPARATION EXAMPLE 11

Maize germ 11: commercial maize germ 4, purchased from Henan Haote agricultural technologies Inc., was crushed intermittently for 30 seconds using an IKA crusher in Germany.

Preparation example 12

Corn germ 12: commercial maize germ 4, purchased from Henan Haote agricultural technologies Co., ltd.

Preparation example 13

Maize germ 13: commercial maize germ 5, purchased from the biotechnology Co., ltd, kang Ranchuang Xin Hebei.

TABLE 1 raw material detection results

Note that: the performance indexes are all actual measurement results of the raw materials, and the corn germs prepared by the compounding means are influenced by factors such as stability of a measuring instrument, pretreatment of a sample to be measured, environment and the like, and have certain deviation of fat content and the like from theoretical calculation values.

Examples 1-6 and comparative examples 1-4

The raw material corn germ 2 obtained in preparation example 2 in table 1 is weighed, mixed with refined corn oil of 6 times mass, measured to have initial viscosity of 12.35cP, heated and stirred at 120 ℃, the pressure is 0.5bar, the viscosity of the system is detected by sampling every 5 minutes, the change rate of the viscosity of the system is 10% after 25 minutes, the reaction is terminated in advance or after the change rate of the viscosity of the system is changed according to the requirement, and each corn oil is obtained according to the time gradient. See table 2 for details.

TABLE 2

Examples 7 to 17

Weighing different raw materials obtained in table 1, mixing with refined corn oil with 8 times of mass, respectively measuring initial viscosity of the system, heating and stirring at 110 ℃, sampling and detecting the viscosity of the system every 5 minutes under the pressure of 1.1bar, recording the minimum value of the viscosity change rate of the system (namely 10 percent of time), and stopping the reaction in advance or after the system target viscosity change rate according to the requirement to obtain each corn oil. See table 3 for details.

TABLE 3 Table 3

Examples 18 to 38

The raw material corn germ 3 obtained in preparation example 3 in table 1 is weighed, mixed with refined corn oil according to different oil ratios, the initial viscosity of the system is measured, heated and stirred at different temperatures, the pressure is set, the viscosity of the system is detected by sampling every 5 minutes, and the reaction is terminated in advance or after the required system target viscosity change rate, so that each corn oil is obtained. See table 4 for details.

TABLE 4 Table 4

Examples 39 to 41

The corn germs obtained in the preparation examples in Table 1 are weighed and mixed with different oils according to different oil ratios (the oil used in the example 39 is three-stage corn oil, the oil used in the example 40 is strong-flavor corn oil, the oil used in the example 41 is three-stage corn oil), initial viscosity of the system is measured respectively, heating and stirring are carried out at different temperatures, pressure is set, the viscosity of the system is sampled and detected every 5 minutes, and the reaction is terminated in advance or after the reaction is terminated according to the required target viscosity change rate of the system, so that the corn oil is obtained. See table 5 for details.

TABLE 5

Flavor evaluation results. See Table 6 for details

The flavor corn oil (such as corn oil 3-corn oil 8 and corn oil 11-corn oil 45 in table 6) obtained in the invention can be directly applied to the fields of cooking, frying, baking and the like, and can also be compounded with one or more of rapeseed oil, peanut oil, soybean oil, corn oil, sesame oil, olive oil, palm oil, perilla oil, walnut oil, beef tallow and other animals and plants to obtain various finished corn oils or finished blend oils, and the details are shown in table 7.

TABLE 7

Application example 1

200G of cucumber threads, 50g of dry threads and 40g of finished corn oil 1 are added into a cold dish and stirred uniformly.

Application example 2

Heating a frying pan to 150 ℃ by using an electromagnetic oven frying mode, pouring 40g of finished corn oil 2, adding 250g of shredded potatoes (draining water) after the oil temperature reaches 180 ℃ for stir-frying, adding 2.0g of edible salt after stir-frying for 1.5min, and taking out from the pan after continuously stir-frying for 1 min.

Application example 3

Adding 500g of finished product blend oil 1 into a frying pan, heating to 180 ℃, adding 50g of commercial frozen maile chicken blocks, frying for 3.5min, and fishing out.

Application example 4

Heating a frying pan to 150 ℃ by using an electromagnetic oven frying mode, pouring 40g of finished corn oil 3, adding 250g of shredded potatoes (draining water) after the oil temperature reaches 180 ℃ for stir-frying, adding 2.0g of edible salt after stir-frying for 1.5min, and taking out from the pan after continuously stir-frying for 1 min.

Comparative example 1 was used

200G of cucumber threads, 50g of dried threads and 40g of commercial jonquil strong-flavor corn oil are added into a cold dish and stirred uniformly.

Comparative example 2 was used

Heating a frying pan to 150 ℃ by using an electromagnetic oven frying mode, pouring 40g of commercial Goldfish pure corn oil (refined first-grade), adding 250g of shredded potatoes (drained water) after the oil temperature reaches 180 ℃ for stir-frying, adding 2.0g of edible salt after stir-frying for 1.5min, and taking out of the pan after continuous stir-frying for 1 min.

Comparative example 3 was used

500G of commercial goldfish rice oil is added into a frying pot, the mixture is heated to 180 ℃, 50g of commercial frozen maile chicken blocks are put into the frying pot, and the mixture is fished out after 3.5min of frying.

Sensory evaluation: the flavor profile of the cold-mix cucumber, shredded potato and shredded wheat-music chicken were described by 10 evaluators and evaluated for overall preference and color, 10 minutes full, and the average value was taken from the final score, color Δc ("+" for bright and (-) for dark). The results are shown in Table 8.

TABLE 8

Claims

1. A method for preparing flavor grease, comprising the steps of:

Mixing the oil raw material with oil, stopping the reaction when the viscosity change rate delta of the system is 10% -30% to obtain the flavor oil, wherein the reaction temperature of the system is 80-140 ℃,

The weight ratio of the grease to the grease raw material in the system is 2-9:1,

The reaction pressure of the system is 0.1-2.0 bar,

The rate of change of viscosity Δviscosity = (initial viscosity of the system-final viscosity of the system)/initial viscosity of the system x 100%,

And the viscosities are all kinematic viscosities at 25 ℃,

The oil raw material is corn germs;

The grease raw material has the following characteristics: the fat content is 15-30%, lab value satisfies L/(a.b) > 3.5, and apparent density is 0.30-0.60 g/cm ³.

2. The method of claim 1, wherein the initial viscosity of the system is from 10 to 16 cp.

3. The method of claim 2, wherein the initial viscosity of the system is 11-15 cp or 12-14 cp.

4. A flavor fat produced by the process of any one of claims 1 to 3.

5. A flavor oil composition comprising the flavor oil produced by the method of any one of claims 1 to 3 or the flavor oil of claim 4, and optionally further flavor oils.

6. Use of a fat feedstock for reducing the wet taste of fat or enhancing the sweet flavor of fat, characterized in that the fat feedstock has the following characteristics: fat content of 15-30%, lab value of L/(a.b) > 3.5, apparent density of 0.30-0.60 g/cm ³,

The oil raw material is maize germ.

7. A method for producing a flavor oil composition, comprising using the flavor oil produced by the method for producing a flavor oil according to any one of claims 1 to 3 or using the flavor oil according to claim 4.

8. A corn oil comprising the flavor oil produced by the method for producing a flavor oil according to any one of claims 1 to 3 or comprising the flavor oil according to claim 4.

9. A food or seasoning in which an oil or fat portion contains the flavor oil or fat produced by the production method of the flavor oil or fat according to any one of claims 1 to 3 or contains the flavor oil or fat composition according to claim 4 or the oil or fat composition according to claim 5.