CN114680200A - Flavor grease and preparation method thereof - Google Patents
Flavor grease and preparation method thereof Download PDFInfo
- Publication number
- CN114680200A CN114680200A CN202011626019.9A CN202011626019A CN114680200A CN 114680200 A CN114680200 A CN 114680200A CN 202011626019 A CN202011626019 A CN 202011626019A CN 114680200 A CN114680200 A CN 114680200A
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- Prior art keywords
- oil
- meal
- cake
- refined
- hydrolysate
- 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.)
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019634 flavors Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000004519 grease Substances 0.000 title claims abstract description 11
- 239000003921 oil Substances 0.000 claims abstract description 104
- 235000019198 oils Nutrition 0.000 claims abstract description 104
- 235000012054 meals Nutrition 0.000 claims abstract description 60
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 28
- 239000008158 vegetable oil Substances 0.000 claims abstract description 28
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 20
- 239000000413 hydrolysate Substances 0.000 claims description 17
- 239000012670 alkaline solution Substances 0.000 claims description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 235000020238 sunflower seed Nutrition 0.000 claims description 11
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 8
- 244000105624 Arachis hypogaea Species 0.000 claims description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- 235000020232 peanut Nutrition 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 240000002791 Brassica napus Species 0.000 claims description 5
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Substances [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 4
- 235000019779 Rapeseed Meal Nutrition 0.000 claims description 3
- 235000019764 Soybean Meal Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000004456 rapeseed meal Substances 0.000 claims description 3
- 239000010517 refined sesame oil Substances 0.000 claims description 3
- 239000004455 soybean meal Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 2
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 230000014759 maintenance of location Effects 0.000 abstract description 4
- 241000207961 Sesamum Species 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonium chloride Substances [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 240000004385 Centaurea cyanus Species 0.000 description 1
- 235000005940 Centaurea cyanus Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 208000036920 Stüve-Wiedemann syndrome 1 Diseases 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000002238 attenuated effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000725 suspension 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)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to a preparation method of flavor grease, which is characterized in that oil meal hydrolysate, oil cakes and vegetable oil are mixed and subjected to heat treatment, and the separated oil phase is the flavor grease. The reaction is carried out in a closed environment, the conditions are controllable, and the prepared oil has strong flavor, long aroma retention time and slow flavor decay in frying.
Description
Technical Field
The invention belongs to the field of oil processing, and particularly relates to flavor oil and a preparation method thereof.
Background
In recent years, with the improvement of living standard of people, the pursuit of the concept of nutrition and health and the requirement of flavor of food are higher and higher. At present, the variety of edible oil is various, the traditional vegetable oil with strong flavor comprises peanut oil, sesame oil, rapeseed oil and the like, but the flavor retention time of the fried oil is short, the flavor is attenuated too fast, and people cannot feel the good taste and color when eating the edible oil.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the preparation method of the flavor oil, the oil obtained by the method has rich flavor, and the obtained flavor oil is used for frying dishes, so that the flavor oil has the characteristics of long aroma retention time and slow flavor attenuation during frying.
In one aspect, the invention provides a preparation method of flavor grease, which comprises the following steps:
(1) obtaining a mixture containing oil meal hydrolysate, oil cakes and vegetable oil;
(2) heat treating the mixture; and
(3) separating to obtain an oil phase;
optionally, the oil meal hydrolysate is a mixed solution obtained by thermal reaction of oil meal and an alkaline solution.
In one or more embodiments, the oil meal hydrolysate preparation process comprises one or more of the following features:
1) the concentration of the alkaline solution is 0.2-2 wt%;
2) the solid-liquid mass ratio of the oil meal to the alkaline solution is 1:10-1: 20; and
3) the thermal reaction temperature is 110-120 ℃, and the time is 4-12 h.
In one or more embodiments, the mass ratio of the oil meal hydrolysate to the oil cakes is 10:1-4:1, and/or the addition amount of the vegetable oil is 5-10 times of the total amount of the oil meal hydrolysate and the oil cakes.
In one or more embodiments, the oil meal hydrolysate and the oil cake and the vegetable oil are subjected to heat treatment at the temperature of 150 ℃ and 170 ℃ and/or for 0.5 to 4 hours.
In one or more embodiments, the oil meal is meal generated in the process of preparing vegetable oil by an extraction method, such as one or a mixture of two or more of soybean meal, peanut meal, rapeseed meal, sesame meal, corn meal and sunflower seed meal.
In one or more embodiments, the oil cake is a cake produced during the process of preparing vegetable oil by pressing, such as one or a mixture of two or more selected from the group consisting of soybean cake, peanut cake, rapeseed cake, sesame cake, corn cake, and sunflower seed cake.
In one or more embodiments, the vegetable oil is a refined vegetable oil, for example, one or a mixture of two or more selected from the group consisting of refined soybean oil, refined peanut oil, refined rapeseed oil, refined sesame oil, refined corn oil, and refined sunflower seed oil.
In one or more embodiments, the alkaline solution includes one or more selected from a NaOH solution, a KOH solution, and ammonia.
In one aspect, the invention also provides the flavor grease, and the flavor grease is prepared by the method.
In another aspect, the invention also provides an oil composition, which comprises the flavor oil prepared by the method.
The invention has the beneficial effects that:
(1) the method carries out heat treatment on the oil in a closed environment, has simple process, accurate and controllable conditions and is easy to realize standardization;
(2) the oil obtained by the invention has strong fragrance, long aroma retention time in frying and slow flavor decay.
Detailed Description
To make the features and effects of the invention comprehensible to those skilled in the art, general description and definitions shall be provided below with respect to terms and words 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, levels 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 invention provides a preparation method of flavor grease.
The method provided by the invention comprises the following steps: mixing a certain amount of oil meal hydrolysate, oil cakes and vegetable oil, carrying out heat treatment, and separating oil phase.
The oil meal in the invention refers to the meal generated in the process of preparing vegetable oil by an oil crop through a leaching method, namely an oil degreased product, and the fat content of the oil degreased product is less than or equal to 2%.
In one embodiment of the present invention, the oil meal may be a byproduct obtained by oil extraction, solvent removal, drying and cooling of oil crops such as soybean, peanut, rapeseed, sesame, corn and sunflower seeds, and then packaging, that is, one or a mixture of two or more of soybean meal, peanut meal, rapeseed meal, sesame meal, corn meal and sunflower seed meal.
The oil meal hydrolysate is a mixture obtained by mixing a certain amount of oil meal and alkaline solution and then carrying out thermal reaction.
In one embodiment of the invention, the oil meal is crushed and then added into the alkaline solution, and the crushing degree of the oil meal is less than 200 meshes.
In one embodiment of the invention, the alkaline solution may be NaOH, KOH or aqueous ammonia solution. Specifically, the concentration of the alkaline solution may be 0.2 to 2 wt%.
In a specific embodiment of the invention, the solid-liquid mass ratio of the oil meal to the alkaline solution is 1:10-1: 20.
In one embodiment of the present invention, the thermal reaction temperature is 110-120 ℃, and the reaction time is 4-12 hours.
In a preferred embodiment of the present invention, the thermal reaction is carried out in an autoclave.
In a specific embodiment of the present invention, the oil meal enzymatic hydrolysate is a suspension obtained after the thermal reaction is finished.
The oil cake is the cake produced by oil crops in the process of preparing vegetable oil by a squeezing method, namely an oil degreased product, and the fat content of the oil degreased product is less than or equal to 12 percent.
In one embodiment of the present invention, the oil cake may be one or a mixture of two or more of soybean cake, peanut cake, rapeseed cake, sesame cake, corn cake, sunflower seed cake, and the like, which are byproducts obtained by pressing oil crops such as soybean, peanut, rapeseed, sesame, corn, sunflower seed, and the like.
In a preferred embodiment of the present invention, the vegetable oil in the present invention is selected from one or a mixture of two or more of refined vegetable oils, such as refined soybean oil, refined peanut oil, refined rapeseed oil, refined sesame oil, refined corn oil and refined sunflower seed oil.
The mixing mode of the oil meal hydrolysate, the oil meal cake and the vegetable oil is not limited, namely the oil meal hydrolysate, the oil meal cake and the vegetable oil can be mixed in any sequence and can be uniformly mixed as far as possible according to the common practice in the field.
In one embodiment of the invention, a quantity of the oil meal hydrolysate and the oil cake can be mixed prior to the addition of the vegetable oil.
In one embodiment of the invention, the mass ratio of the oil meal hydrolysate to the oil cake is 10:1-4: 1.
In one embodiment of the invention, the vegetable oil is added in an amount of 5-10 times the mass of the oil meal hydrolysate and oil cake mixture.
In one embodiment of the invention, the oil meal hydrolysate, the oil meal cake and the vegetable oil are subjected to heat treatment at the temperature of 150 ℃ and 170 ℃ for 0.5-4 hours.
In a preferred embodiment of the present invention, the heat treatment is carried out in an autoclave.
In a particular embodiment of the invention, the product is cooled to room temperature after the heat treatment is finished.
In a specific embodiment of the invention, the oil phase separation is to obtain the flavor oil through filtration after heat treatment, and can also be centrifuged or kept still to take the upper oil phase.
The invention also provides a grease composition which comprises the flavor grease.
The present invention will be illustrated below by way of specific examples. It should be understood that these implementations are merely illustrative and are not intended to limit the scope of the invention.
In the following embodiments of the present invention in which,
the oil meal crushing mode is as follows:
the oil meal was pulverized with a universal pulverizer (model STWS-20, shengta mechanical manufacturing ltd, jiang yin).
The oil meal used was purchased from: yihai (Guanghai) grain and oil fodder Co Ltd
The oil cake used was purchased from: yihai (Guanghai) grain and oil fodder Co Ltd
The high-pressure reaction kettle adopted in the invention is as follows: parr-4523 type stainless steel reaction kettle
Preparation example
Weighing a certain amount of oil meal, crushing to below 200 meshes, adding the crushed oil meal into NaOH solution, and heating in a high-pressure reaction kettle for reaction to prepare oil meal hydrolysate. The preparation conditions are shown in table 1:
TABLE 1
Examples
Weighing a certain amount of oil meal, mixing the oil meal hydrolysate and the oil cakes obtained in the preparation example, adding refined vegetable oil into the obtained mixture, heating the mixture in a high-pressure reaction kettle for reaction, cooling the mixture to room temperature after the reaction is finished, and filtering the mixture to obtain the flavor oil. The preparation conditions are shown in table 2:
TABLE 2
Comparative example
Referring to the preparation method in the examples, flavor oils and fats were prepared under the preparation conditions shown in table 3:
TABLE 3
Application example
Firstly, the obtained flavor oil is subjected to sensory evaluation,
then, performing sensory evaluation on the dish fried by the flavor oil, and specifically:
adding 30g vegetable oil into a 100 deg.C frying pan, heating to 180 deg.C, adding 200g shredded potato, stir-frying, adding 2g edible salt for 3min, continuously stir-frying for 1min, and taking out. The potato chips immediately after being taken out of the pot and stored at room temperature (25 ℃) for 10min were evaluated for the score of the aroma intensity, and the results are shown in Table 4.
Sensory evaluation method
And (4) sequentially scoring by 12 evaluators, setting the score to be 0-10 according to the aroma intensity, wherein the score is more than 8, the score is very strong, the score is less than 5, and finally, averaging and dividing.
TABLE 4
Claims (10)
1. A preparation method of flavor grease is characterized by comprising the following steps:
(1) obtaining a mixture containing oil meal hydrolysate, oil cakes and vegetable oil;
(2) heat treating the mixture; and
(3) separating to obtain an oil phase;
optionally, the oil meal hydrolysate is a mixed solution obtained by thermal reaction of oil meal and an alkaline solution.
2. The method of claim 1 wherein the process for preparing the oil meal hydrolysate comprises one or more of the following features:
1) the concentration of the alkaline solution is 0.2-2 wt%;
2) the solid-liquid mass ratio of the oil meal to the alkaline solution is 1:10-1: 20; and
3) the thermal reaction temperature is 110-120 ℃, and the time is 4-12 h.
3. The preparation method of claim 1 or 2, wherein the mass ratio of the oil meal hydrolysate to the oil cakes is 10:1-4:1, and/or the addition amount of the vegetable oil is 5-10 times of the total amount of the oil meal hydrolysate and the oil cakes.
4. The preparation method as claimed in any one of claims 1 to 3, wherein the oil meal hydrolysate and the oil cake, the vegetable oil are subjected to heat treatment at a temperature of 150 ℃ and 170 ℃ and/or for a time of 0.5 to 4 hours.
5. The method according to any one of claims 1 to 4, wherein the oil meal is a meal produced in the production of the vegetable oil by an extraction method, such as one or a mixture of two or more selected from soybean meal, peanut meal, rapeseed meal, sesame meal, corn meal, and sunflower seed meal.
6. The method according to any one of claims 1 to 5, wherein the oil cake is a cake produced in a process of producing vegetable oil by a pressing method, such as one or a mixture of two or more selected from the group consisting of soybean cake, peanut cake, rapeseed cake, sesame cake, corn cake and sunflower seed cake.
7. The method according to any one of claims 1 to 6, wherein the vegetable oil is a refined vegetable oil, for example, one or a mixture of two or more selected from the group consisting of refined soybean oil, refined peanut oil, refined rapeseed oil, refined sesame oil, refined corn oil and refined sunflower seed oil.
8. The method of any one of claims 1 to 7, wherein the alkaline solution comprises one or more selected from the group consisting of NaOH solution, KOH solution, and ammonia water.
9. A flavored oil or fat produced by the method of any one of claims 1 to 8.
10. A fat or oil composition comprising the flavored fat or oil according to claim 9 or the flavored fat or oil produced by the method according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011626019.9A CN114680200A (en) | 2020-12-30 | 2020-12-30 | Flavor grease and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011626019.9A CN114680200A (en) | 2020-12-30 | 2020-12-30 | Flavor grease and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114680200A true CN114680200A (en) | 2022-07-01 |
Family
ID=82133441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011626019.9A Pending CN114680200A (en) | 2020-12-30 | 2020-12-30 | Flavor grease and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114680200A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115678667A (en) * | 2022-10-24 | 2023-02-03 | 费县中粮油脂工业有限公司 | Method for preparing peanut flavor oil and application thereof |
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| US3944676A (en) * | 1972-07-10 | 1976-03-16 | Centre For Industrial Research (Cir) Ltd | Process for the manufacture of soybean protein products |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115678667A (en) * | 2022-10-24 | 2023-02-03 | 费县中粮油脂工业有限公司 | Method for preparing peanut flavor oil and application thereof |
| CN115678667B (en) * | 2022-10-24 | 2024-06-21 | 费县中粮油脂工业有限公司 | Method for preparing peanut flavor oil and application thereof |
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Application publication date: 20220701 |