CN114680199A - Method for improving frost resistance of flavor oil - Google Patents
Method for improving frost resistance of flavor oil Download PDFInfo
- Publication number
- CN114680199A CN114680199A CN202011622683.6A CN202011622683A CN114680199A CN 114680199 A CN114680199 A CN 114680199A CN 202011622683 A CN202011622683 A CN 202011622683A CN 114680199 A CN114680199 A CN 114680199A
- Authority
- CN
- China
- Prior art keywords
- oil
- flavor
- stirred
- cyclodextrin
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 64
- 235000019634 flavors Nutrition 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 29
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 32
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 31
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 31
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 31
- 229960004853 betadex Drugs 0.000 claims abstract description 31
- 239000003921 oil Substances 0.000 claims description 98
- 235000019198 oils Nutrition 0.000 claims description 98
- 235000019483 Peanut oil Nutrition 0.000 claims description 48
- 239000000312 peanut oil Substances 0.000 claims description 48
- DQKGOGJIOHUEGK-UHFFFAOYSA-M hydron;2-hydroxyethyl(trimethyl)azanium;carbonate Chemical compound OC([O-])=O.C[N+](C)(C)CCO DQKGOGJIOHUEGK-UHFFFAOYSA-M 0.000 claims description 29
- 239000000203 mixture Substances 0.000 claims description 23
- 239000006228 supernatant Substances 0.000 claims description 20
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 18
- 239000004519 grease Substances 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 239000002244 precipitate Substances 0.000 claims description 7
- 210000002966 serum Anatomy 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 abstract description 26
- 239000002608 ionic liquid Substances 0.000 abstract description 7
- 238000003756 stirring Methods 0.000 description 23
- 238000000926 separation method Methods 0.000 description 21
- 239000007864 aqueous solution Substances 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- 239000003925 fat Substances 0.000 description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- 238000007670 refining Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000011830 basic ionic liquid Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000020238 sunflower seed Nutrition 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 239000000944 linseed oil Substances 0.000 description 2
- 235000021388 linseed oil Nutrition 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000019489 Almond oil Nutrition 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 235000019487 Hazelnut oil Nutrition 0.000 description 1
- 240000000950 Hippophae rhamnoides Species 0.000 description 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000018330 Macadamia integrifolia Nutrition 0.000 description 1
- 235000003800 Macadamia tetraphylla Nutrition 0.000 description 1
- 240000000912 Macadamia tetraphylla Species 0.000 description 1
- 241000219925 Oenothera Species 0.000 description 1
- 235000004496 Oenothera biennis Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000010678 Paulownia tomentosa Nutrition 0.000 description 1
- 240000002834 Paulownia tomentosa Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000000528 Ricinus communis Species 0.000 description 1
- 235000004443 Ricinus communis Nutrition 0.000 description 1
- 229920000263 Rubber seed oil Polymers 0.000 description 1
- 244000057114 Sapium sebiferum Species 0.000 description 1
- 235000005128 Sapium sebiferum Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000009874 alkali refining Methods 0.000 description 1
- 239000008168 almond oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000440 bentonite Substances 0.000 description 1
- 229910000278 bentonite Inorganic materials 0.000 description 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000001335 perilla frutescens leaf extract Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000008171 pumpkin seed oil Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000008170 walnut 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
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention provides a method for treating flavor oil by using alkaline ionic liquid, which can effectively improve the frost resistance of the oil, reduce the acid value of the flavor oil, and simultaneously add beta-cyclodextrin for treatment after the ionic liquid treatment, so that the original flavor of the flavor oil can be kept unaffected.
Description
Technical Field
The invention belongs to the field of oil processing, and particularly relates to a method for improving freezing resistance of flavor oil.
Background
With the gradual improvement of living standard of people, the traditional refined oil can not meet the increasing differentiation demand of consumers, and under the background, various flavor oils are generated. Compared with bulk oil, the flavor oil does not undergo the traditional refining step and has pleasant gas taste. However, unrefined flavor oil can be slowly crystallized and separated out at a lower temperature, so that the transparency of the oil is influenced, and the oil is hazy and even flocculated precipitates are generated. In addition, unrefined oil has the problem of higher acid value and can not reach the national standard. And the traditional deacidification methods such as chemical alkali refining, physical distillation and the like can cause a great amount of flavor substances in the oil to be damaged, thereby greatly influencing the quality of the oil.
Most of the traditional methods for improving the freezing resistance are modes of adding a crystallization inhibitor, refining, fractionation and the like, but the addition is not a mode which is easily accepted by consumers, and the refining fractionation and the like have great influence on the flavor of the oil.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a method for treating flavor oil by using alkaline ionic liquid, which can effectively improve the frost resistance of the oil, reduce the acid value of the flavor oil, and simultaneously add beta-cyclodextrin for treatment after the ionic liquid treatment, so that the original flavor of the flavor oil can be kept unaffected.
In one aspect, the present invention provides a method for improving the freezing resistance of flavor oils and fats, the method comprising the steps of contacting choline bicarbonate with flavor oils, and separating to obtain a clear liquid.
In one or more embodiments, the amount of choline bicarbonate ranges from 0.4 to 6 wt%, alternatively from 0.5 to 5 wt%, based on the total amount of flavor oils and fats.
In one or more embodiments, the method comprises mixing choline bicarbonate and flavor oil with stirring at a temperature of 15-25 ℃, and/or for a time of 0.5-2 hours.
In one or more embodiments, the method further comprises the step of contacting the resulting serum with β -cyclodextrin and isolating the precipitate.
In one or more embodiments, the method further comprises the step of heating the serum prior to contacting the serum with the beta cyclodextrin.
In one or more embodiments, the supernatant is heated at a temperature of 50-80 ℃ and/or for a time of 10-30 min.
In one or more embodiments, the amount of beta-cyclodextrin is 0.5 to 5 wt% based on the total amount of flavor oils and fats.
In one or more embodiments, the resulting serum is contacted with the beta-cyclodextrin at a temperature of 15-25 ℃ and/or for a time of 10-30 min.
In one or more embodiments, the flavor oils include any one or more of flavor peanut oil, flavor sesame oil, flavor rapeseed oil, and flavor sunflower oil.
In one aspect, the invention also provides a flavor oil prepared by the method.
In another aspect, the present invention also provides a fat composition comprising the flavor oil described above. Specifically, the fat or oil composition may contain other fats or oils other than the flavor oils described above, for example, various vegetable oils obtained by conventional means, examples include, but are not limited to, sunflower seed oil (also known as sunflower oil, sunflower seed oil), palm oil, palm kernel oil, peanut oil, rapeseed oil (also known as rapeseed oil, rapeseed oil), rice oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, sesame seed oil (also known as sesame oil), castor bean oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, linseed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, algae oil, and the like. Animal oils may also be included, including but not limited to lard, tallow, and mutton fat. Or a mixture of vegetable and animal oils.
The invention also provides application of the choline bicarbonate in improving the frost resistance of flavor grease.
The invention has the beneficial effects that:
1. the ionic liquid used in the invention is a 'green solvent', and no organic solvent is added in the process of improving the frost resistance of the flavor oil, so that the ionic liquid is clean and environment-friendly.
2. The method has simple process steps and mild conditions, can effectively improve the frost resistance of the oil, and keeps the original flavor of the flavor oil unchanged.
3. The invention can effectively reduce the acid value of the grease and improve the quality of the grease.
Detailed Description
To make the features and effects of the present invention comprehensible to those skilled in the art, general description and definitions are made below with reference to terms and expressions mentioned in the specification and claims. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
The theory or mechanism described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, i.e., the present disclosure may be practiced without limitation to any particular theory or mechanism.
All features defined herein as numerical ranges or percentage ranges, such as amounts, amounts and concentrations, are for brevity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to cover and specifically disclose all possible subranges and individual numerical values (including integers and fractions) within the range. Herein, the percentage is a mass percentage unless otherwise specified.
In this context, for the sake of brevity, not all possible combinations of features in the various embodiments or examples are described. Therefore, the respective features in the respective embodiments or examples may be arbitrarily combined as long as there is no contradiction between the combinations of the features, and all the possible combinations should be considered as the scope of the present specification.
The meaning of "flavour" as referred to herein is well known to the skilled person in the food industry. The explanation for "flavour" in food flavour chemistry is: wind, elegant, volatile substances, which can cause human olfactory reaction; taste, non-volatile water-soluble or oil-soluble substances, can cause human gustatory reactions. The term "flavor" biased toward "wind" as used herein refers to volatile, low molecular weight compounds contained in food that have distinctive organoleptic properties that can be perceived and identified through the nose. The food products generally have a low level of flavour, sometimes in trace amounts. The "flavor oil" in the present invention refers to an oil having a certain natural aroma characteristic, such as peanut oil, sesame oil, rapeseed oil, sunflower seed oil, etc., without performing conventional refining steps such as deodorization, decolorization, etc., and by a specific processing technique (such as high-temperature pressing, maillard reaction, etc.).
The invention discovers that the antifreezing performance of the flavor oil can be effectively improved by using the choline bicarbonate serving as the basic ionic liquid to treat the flavor oil.
Specifically, the choline bicarbonate serving as the basic ionic liquid is added into the flavor oil raw material, and the addition amount of the pure choline bicarbonate is 0.5-5 wt% based on the total weight of the flavor oil. The choline bicarbonate serving as the basic ionic liquid can be an aqueous solution, and the concentration of the aqueous solution can be 60-80%. Adding the ionic liquid, stirring at 15-25 deg.C for 0.5-2h at 50-1000rpm, removing precipitate, and collecting the clear liquid. The mode of removing the precipitate may be a common centrifugation, filtration, or the like.
Furthermore, the clear liquid obtained in the step is added with beta-cyclodextrin and stirred, so that the original flavor of the flavor oil can be kept unaffected.
Specifically, the clear liquid needs to be heated and stirred simultaneously, the heating temperature is 50-80 ℃, the stirring time is 10-30min, and the stirring speed can be 50-1000 rpm.
Further, cooling the treated grease, adding beta-cyclodextrin and stirring. The addition amount of cyclodextrin is 0.5-5 wt% based on the total weight of the flavor oil. After the beta-cyclodextrin is added, the stirring temperature can be 15-25 ℃, the stirring time is 10-30min, and the stirring speed can be 50-1000 rpm.
And after stirring is stopped, removing the precipitate to obtain the deacidified flavor oil. The mode of removing the precipitate may be a common centrifugation, filtration, or the like.
The present invention will be illustrated below by way of specific examples. It should be understood that these examples are illustrative only and are not intended to limit the scope of the present invention.
Sources of materials used in the examples:
peanut oil: qingdao Jia Li peanut oil Co Ltd
The method comprises the following steps of (1) rape seed oil: yihai (Guanghai) grain and oil fodder Co Ltd
Choline sodium bicarbonate: sigma Aldrich trade company
Beta-cyclodextrin: chemical reagents of national drug group Co Ltd
The following methods were used in the examples:
1. the flavor evaluation method comprises the following steps: randomly selecting 12 sensory evaluators for smelling, and respectively scoring (0-10 points) according to the flavor preference degree, wherein the scoring standard is as follows: very dislike (score 1), very dislike (score 2), dislike (score 3), less like (score 4), neither like nor dislike (score 5), slightly like (score 6), generally like (score 7), like (score 8), very like (score 9), very like (score 10). And finally, averaging the scores of the same oil to obtain the final flavor score of the oil.
2. Freezing test: 100g of peanut oil was filled into a 200 ml freezer bottle, heated to 60 ℃ and incubated for two hours, then placed in an ice water bath and the time at which turbidity began to develop in the oil was recorded.
3. Acid value: reference is made to the cold solvent indicator titration method (first method) of GB 5009.229-2016.
Example 1
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed out into a 250mL Erlenmeyer flask, 0.5% by weight of the oil-and-fat (based on pure product) of choline hydrogen carbonate (80% aqueous solution) is added, and the mixture is stirred at 200 rpm for 0.5h at 15 ℃. After centrifugal separation, the supernatant oil is poured into another container, heated to 50 ℃, and stirred for 10min at 400 r/min. After the peanut oil is cooled to room temperature, adding beta-cyclodextrin accounting for 0.5 percent of the weight of the oil, and stirring for 10min at the temperature of 15 ℃ and at the speed of 400 r/min. And centrifuging to obtain the peanut oil 1.
Example 2
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed out into a 250mL Erlenmeyer flask, choline bicarbonate (60% aqueous solution) is added in an amount of 5% by weight of the oil (based on pure product), and the mixture is stirred at 400 rpm for 2 hours at 25 ℃. After centrifugal separation, the supernatant oil was poured into another container, heated to 80 ℃ and stirred at 200 rpm for 30 min. After the peanut oil is cooled to room temperature, adding beta-cyclodextrin accounting for 5 percent of the weight of the oil, and stirring for 30min at the temperature of 25 ℃ and at the speed of 200 r/min. And centrifuging to obtain the peanut oil 2.
Example 3
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed out into a 250mL conical flask, 1% by weight of the oil-and-fat choline hydrogen carbonate (70% aqueous solution) is added, and the mixture is stirred at 20 ℃ for 1 hour at 500 rpm. After centrifugal separation, the supernatant oil is poured into another container, heated to 60 ℃, and stirred for 15min at 600 revolutions per minute. After the peanut oil is cooled to room temperature, adding beta-cyclodextrin accounting for 1 percent of the weight of the oil, and stirring for 15min at the temperature of 20 ℃ at the speed of 100 r/min. And centrifugally separating to obtain the peanut oil 3.
Example 4
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed out into a 250mL conical flask, 1% by weight of the oil-and-fat choline hydrogen carbonate (80% aqueous solution) is added, and the mixture is stirred at 700 rpm for 1 hour at 20 ℃. After centrifugal separation, the supernatant oil is poured into another container, heated to 60 ℃, and stirred for 15min at 800 r/min. After the peanut oil is cooled to room temperature, adding beta-cyclodextrin accounting for 1 percent of the weight of the oil, and stirring for 15min at 300 r/min at the temperature of 20 ℃. And centrifuging to obtain the peanut oil 4.
Example 5
100g of peanut oil with an acid value of 5.32mg KOH/g is weighed into a 250mL conical flask, choline bicarbonate (80% aqueous solution) with a weight of 2% (calculated by pure product) of grease is added, and the mixture is stirred for 1.5h at 100 r/min at 20 ℃. After centrifugal separation, the supernatant oil is poured into another container, heated to 70 ℃, and stirred for 20min at 800 r/min. After the peanut oil is cooled to room temperature, adding beta-cyclodextrin accounting for 2 percent of the weight of the oil, and stirring for 20min at the temperature of 20 ℃ at the speed of 500 r/min. And centrifuging to obtain the peanut oil 5.
Example 6
100g of rapeseed oil having an acid value of 3.68mg KOH/g was weighed into a 250mL conical flask, 0.5% by weight of the fat (based on the pure product) of choline bicarbonate (60% aqueous solution) was added, and the mixture was stirred at 20 ℃ at 200 rpm for 0.5 h. After centrifugal separation, the supernatant oil is poured into another container, heated to 50 ℃, and stirred for 10min at 400 r/min. After the rapeseed oil is cooled to the room temperature, adding beta-cyclodextrin accounting for 0.5 percent of the weight of the grease, and stirring for 10min at the temperature of 20 ℃ and at the speed of 400 r/min. And (4) performing centrifugal separation to obtain the rapeseed oil 1.
Example 7
100g of rapeseed oil with an acid value of 3.68mg KOH/g was weighed into a 250mL conical flask, choline bicarbonate (80% aqueous solution) with a weight of 1% (calculated on pure product) of the oil was added, and the mixture was stirred at a temperature of 25 ℃ and 700 rpm for 1 hour. After centrifugal separation, the supernatant oil is poured into another container, heated to 60 ℃, and stirred for 15min at 800 r/min. After the rapeseed oil is cooled to room temperature, adding beta-cyclodextrin accounting for 1 percent of the weight of the grease, and stirring for 15min at the temperature of 25 ℃ and at the speed of 300 r/min. And (4) centrifugally separating to obtain the rapeseed oil 2.
Comparative example 1
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed out into a 250mL conical flask, 0.4% by weight of the oil-and-fat (based on pure product) of choline hydrogen carbonate (80% aqueous solution) is added, and the mixture is stirred at 25 ℃ for 30min at 200 rpm. After centrifugal separation, the supernatant oil is poured into another container, heated to 50 ℃, and stirred for 10min at 400 r/min. After the peanut oil is cooled to room temperature, adding beta-cyclodextrin accounting for 0.5 percent of the weight of the oil, and stirring for 10min at the temperature of 25 ℃ and at the speed of 600 revolutions per minute. And centrifugally separating to obtain the peanut oil 6.
Comparative example 2
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed out into a 250mL conical flask, choline bicarbonate (60% aqueous solution) is added in an amount of 6% by weight of the oil (based on the pure product), and the mixture is stirred at 400 rpm for 2 hours at 15 ℃. After centrifugal separation, the supernatant oil is poured into another container, heated to 80 ℃, and stirred for 30min at 300 r/min. After the peanut oil is cooled to room temperature, adding beta-cyclodextrin accounting for 1 percent of the weight of the oil, and stirring for 30min at the temperature of 15 ℃ at 200 r/min. Centrifuging to obtain peanut oil 7.
Comparative example 3
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed out into a 250mL conical flask, 1% by weight of the oil-and-fat choline hydrogen carbonate (70% aqueous solution) is added, and the mixture is stirred at 500 rpm for 1 hour at 15 ℃. After centrifugal separation, the supernatant oil is poured into another container, heated to 60 ℃, and stirred for 15min at 700 revolutions per minute. Peanut oil 8 is obtained.
Comparative example 4
100g of peanut oil with an acid value of 5.32mg KOH/g is weighed into a 250mL conical flask, choline bicarbonate (80% aqueous solution) with a weight of 1% (calculated by pure product) of grease is added, and the mixture is stirred for 1h at a temperature of 25 ℃ and at a speed of 100 r/min. After centrifugal separation, the supernatant oil is poured into another container, added with beta-cyclodextrin accounting for 1 percent of the weight of the oil, and stirred for 15min at the temperature of 25 ℃ and at the speed of 300 r/min. And centrifuging to obtain the peanut oil 9.
Comparative example 5
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed out into a 250mL Erlenmeyer flask, 0.5% by weight of the oil-and-fat (based on pure product) of choline hydrogen carbonate (80% aqueous solution) is added, and the mixture is stirred at 20 ℃ for 0.5h at 300 rpm. After centrifugal separation, the supernatant oil is poured into another container, heated to 50 ℃, and stirred for 10min at 400 r/min. After the peanut oil is cooled to room temperature, adding beta-cyclodextrin accounting for 0.4 percent of the weight of the oil, and stirring for 10min at the temperature of 20 ℃ at the speed of 800 r/min. And centrifuging to obtain the peanut oil 10.
Comparative example 6
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed out into a 250mL conical flask, choline bicarbonate (80% aqueous solution) is added in an amount of 5% by weight of the oil (based on pure product), and the mixture is stirred at 600 rpm for 2 hours at 20 ℃. After centrifugal separation, the supernatant oil was poured into another container, heated to 80 ℃ and stirred at 200 rpm for 30 min. After the peanut oil is cooled to room temperature, adding beta-cyclodextrin which accounts for 6 percent of the weight of the grease, and stirring for 30min at the temperature of 20 ℃ and at the speed of 700 r/min. Centrifuging to obtain the peanut oil 11.
Comparative example 7
100g of peanut oil with an acid value of 5.32mg KOH/g is weighed into a 250mL conical flask, bentonite with the weight of 0.5% of the weight of oil is added, and the mixture is stirred for 2 hours at the temperature of 20 ℃ and at the speed of 400 r/min. After centrifugal separation, the supernatant oil is poured into another container, heated to 50 ℃, and stirred for 10min at 400 r/min. After the peanut oil is cooled to room temperature, adding beta-cyclodextrin accounting for 0.5 percent of the weight of the oil, and stirring for 10min at the temperature of 20 ℃ and at the speed of 400 r/min. And centrifuging to obtain the peanut oil 12.
Comparative example 8
100g of peanut oil with an acid value of 5.32mg KOH/g is weighed into a 250mL conical flask, added with sodium hydroxide with the weight of 0.5 percent of the grease, and stirred for 2 hours at the temperature of 25 ℃ and at the speed of 600 revolutions per minute. After centrifugal separation, the supernatant oil is poured into another container, heated to 50 ℃, and stirred for 10min at 400 r/min. Cooling peanut oil to room temperature, adding beta-cyclodextrin accounting for 0.5 percent of the weight of the grease, and stirring at the temperature of 25 ℃ at 400 r/min for 10 min. Obtaining the peanut oil 13 after centrifugal separation.
Comparative example 9
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed into a 250mL Erlenmeyer flask, choline bicarbonate (80% aqueous solution) is added in an amount of 5% by weight of the oil (based on pure product), and the mixture is stirred at 25 ℃ for 2 hours at 500 rpm. After centrifugal separation, the supernatant oil is poured into another container, the temperature is raised to 60 ℃, beta-cyclodextrin accounting for 1 percent of the weight of the oil is added, and the mixture is stirred for 30min at 200 r/min. Centrifuging to obtain the peanut oil 14.
Comparative example 10
100g of peanut oil having an acid value of 5.32mg KOH/g are weighed out into a 250mL Erlenmeyer flask, choline bicarbonate (80% aqueous solution) is added in an amount of 5% by weight of the oil (based on pure product), and the mixture is stirred at 400 rpm for 2 hours at 25 ℃. And centrifuging to obtain the peanut oil 15.
Comparative example 11
100g of rapeseed oil having an acid value of 3.68mg KOH/g was weighed into a 250mL conical flask, choline bicarbonate (80% aqueous solution) was added in an amount of 0.4% by weight based on the amount of the fat, and the mixture was stirred at 20 ℃ at 200 rpm for 30 min. After centrifugal separation, the supernatant oil is poured into another container, heated to 50 ℃, and stirred for 10min at 400 r/min. After the rapeseed oil is cooled to room temperature, adding beta-cyclodextrin which accounts for 0.5 percent of the weight of the grease, and stirring for 10min at the temperature of 20 ℃ and at the speed of 600 revolutions per minute. And (4) carrying out centrifugal separation to obtain the rapeseed oil 3.
Comparative example 12
100g of rapeseed oil with an acid value of 3.68mg KOH/g is weighed into a 250mL conical flask, choline bicarbonate (80% aqueous solution) with the weight of 1% (calculated by pure product) of the oil is added, and the mixture is stirred for 1h at the temperature of 20 ℃ and at the speed of 100 r/min. After centrifugal separation, the supernatant oil is poured into another container, added with beta-cyclodextrin accounting for 1 percent of the weight of the oil, and stirred for 15min at the temperature of 20 ℃ and at the speed of 300 r/min. And (4) centrifugally separating to obtain the rapeseed oil 4.
The results of the tests on the acid value, the reduction rate of the acid value, the flavor score and the freezing resistance of the oils and fats obtained in the above examples and comparative examples are shown in the following table:
Claims (10)
1. a method for improving the freezing resistance of flavor oil, which is characterized by comprising the steps of contacting choline bicarbonate and flavor oil, and separating to obtain a clear liquid.
2. The method of claim 1, wherein the step of,
the amount of choline bicarbonate is 0.4-6 wt%, or 0.5-5 wt%, based on the total amount of flavor oil.
3. The method of claim 1 or 2, wherein the choline bicarbonate and the flavor oil are mixed and stirred at a temperature of 15 to 25 ℃ and/or for a time of 0.5 to 2 hours.
4. The method of any one of claims 1 to 3, further comprising the step of contacting the resulting supernatant with β -cyclodextrin and isolating the precipitate.
5. The method of claim 4, further comprising the step of heating the serum prior to contacting the serum with the beta cyclodextrin, for example, at a temperature of 50-80 ℃ and/or for a time of 10-30 min.
6. The method according to claim 4 or 5, wherein the amount of the β -cyclodextrin is 0.5 to 5 wt% based on the total amount of the flavor oil or fat.
7. The method according to any one of claims 4 to 6, wherein the resulting serum is contacted with the β -cyclodextrin at a temperature of 15 to 25 ℃ and/or for a time of 10 to 30 min.
8. The method of any one of claims 1 to 7, wherein the flavor oil comprises any one or more of flavor peanut oil, flavor sesame oil, flavor rapeseed oil, and flavor sunflower oil.
9. A flavor oil produced by the method according to any one of claims 1 to 8, or a fat or oil composition containing the flavor oil.
10. The application of choline bicarbonate in improving the freezing resistance of flavor grease.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011622683.6A CN114680199A (en) | 2020-12-30 | 2020-12-30 | Method for improving frost resistance of flavor oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011622683.6A CN114680199A (en) | 2020-12-30 | 2020-12-30 | Method for improving frost resistance of flavor oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114680199A true CN114680199A (en) | 2022-07-01 |
Family
ID=82135235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011622683.6A Pending CN114680199A (en) | 2020-12-30 | 2020-12-30 | Method for improving frost resistance of flavor oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114680199A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6129945A (en) * | 1998-12-10 | 2000-10-10 | Michael E. George | Methods to reduce free fatty acids and cholesterol in anhydrous animal fat |
| CN102960472A (en) * | 2012-12-17 | 2013-03-13 | 陈汉卿 | Refining method of flavor grease |
| CN105916969A (en) * | 2013-11-28 | 2016-08-31 | 贝尔法斯特女王大学 | Removal of free fatty acids from glyceride oils |
| CN106883931A (en) * | 2015-12-15 | 2017-06-23 | 中粮集团有限公司 | A kind of method that depickling is carried out to grease |
| CN108026476A (en) * | 2015-05-27 | 2018-05-11 | 英国贝尔法斯特女王大学 | The method of refining of glyceride oil including alkali ionic liquid processing |
| CN108102780A (en) * | 2016-11-25 | 2018-06-01 | 丰益(上海)生物技术研发中心有限公司 | A kind of zearalenone method in removal grease |
| CN108641817A (en) * | 2018-04-17 | 2018-10-12 | 芜湖市好亦快食品有限公司三山分公司 | A kind of baking butter and preparation method thereof |
| CN109198047A (en) * | 2018-08-07 | 2019-01-15 | 吴桂菁 | A kind of Grease preparation method and its application improving Low-temperature antifreeze performance |
-
2020
- 2020-12-30 CN CN202011622683.6A patent/CN114680199A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6129945A (en) * | 1998-12-10 | 2000-10-10 | Michael E. George | Methods to reduce free fatty acids and cholesterol in anhydrous animal fat |
| CN102960472A (en) * | 2012-12-17 | 2013-03-13 | 陈汉卿 | Refining method of flavor grease |
| CN105916969A (en) * | 2013-11-28 | 2016-08-31 | 贝尔法斯特女王大学 | Removal of free fatty acids from glyceride oils |
| CN108026476A (en) * | 2015-05-27 | 2018-05-11 | 英国贝尔法斯特女王大学 | The method of refining of glyceride oil including alkali ionic liquid processing |
| CN106883931A (en) * | 2015-12-15 | 2017-06-23 | 中粮集团有限公司 | A kind of method that depickling is carried out to grease |
| CN108102780A (en) * | 2016-11-25 | 2018-06-01 | 丰益(上海)生物技术研发中心有限公司 | A kind of zearalenone method in removal grease |
| CN108641817A (en) * | 2018-04-17 | 2018-10-12 | 芜湖市好亦快食品有限公司三山分公司 | A kind of baking butter and preparation method thereof |
| CN109198047A (en) * | 2018-08-07 | 2019-01-15 | 吴桂菁 | A kind of Grease preparation method and its application improving Low-temperature antifreeze performance |
Non-Patent Citations (4)
| Title |
|---|
| 吴亮鑫;: "精炼对一级菜籽油抗冻性的影响", 中国油脂, no. 01 * |
| 张敏;: "β-环糊精脱除海洋鱼油中的胆固醇的工艺优化", 粮食与食品工业, no. 03 * |
| 李晓烟: "β―环糊精的性质及其利用", 食品与机械, no. 01, pages 13 * |
| 贺群英,张月萍,于奕峰: "玉米油精炼新工艺研究", 河北科技大学学报, no. 02, pages 66 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US9611363B2 (en) | Dandelion processes, compositions and products | |
| CN105875870A (en) | Corn oil and preparation method thereof | |
| SK8992001A3 (en) | Plant oil, method of fortification of food products and a food product | |
| CN114680199A (en) | Method for improving frost resistance of flavor oil | |
| US2150732A (en) | Method of treating vegetable oils and product obtained thereby | |
| CN113214896A (en) | Production method of aromatic rapeseed oil | |
| JP5728170B2 (en) | Edible oil and food containing the edible oil | |
| CN104877757B (en) | Peracid value rice bran oil synchronization depickling dewaxing technique | |
| US4272447A (en) | Crude edible oil wax removal process | |
| KR20200104569A (en) | Purification method of rice bran oil | |
| US4476057A (en) | Process of producing peanut oil | |
| Roger et al. | Artisanal Production of “kuri” an honey made alcoholic beverage from Adamaoua Cameroon | |
| US2425001A (en) | Winterizing vegetable oils | |
| KR101746833B1 (en) | Method for manufacturing water soluble essence from essential oil of citrus fruits and water soluble essence manufactured thereby | |
| Peri | The olive oil refining process | |
| Nurminah et al. | Comparison of Virgin Coconut Oil (VCO) quality with fermentation and centrifugation methods from genjah and hybrid variety of coconut based on Indonesian local environment resources | |
| US2198200A (en) | Stabilizing food compositions | |
| CN102960472A (en) | Refining method of flavor grease | |
| US2554870A (en) | Fully cured olive brine treated food glyceride oils and method of producing same | |
| CN109022134A (en) | A kind of Radish seed oil and preparation method thereof rich in raphanin | |
| KR102718303B1 (en) | Method for manufacturing air freshener containing wine by products and air freshener manufactured by the method | |
| CN118272154A (en) | Production method of extra-high oryzanol rice oil | |
| CN116869050B (en) | Preparation method of peanut oil rich in plant polyphenol | |
| Dunford | Oil and oilseed processing III [superseded] | |
| CN111357962B (en) | Food sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220701 |