CN115109643A - Preparation method of flavor oil and fat and flavor oil and fat obtained by preparation method - Google Patents

Preparation method of flavor oil and fat and flavor oil and fat obtained by preparation method Download PDF

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Publication number
CN115109643A
CN115109643A CN202110295496.XA CN202110295496A CN115109643A CN 115109643 A CN115109643 A CN 115109643A CN 202110295496 A CN202110295496 A CN 202110295496A CN 115109643 A CN115109643 A CN 115109643A
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Prior art keywords
oil
parts
rapeseed
fat
reaction
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CN115109643B (en
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刘想
陈斌斌
陆宏毅
丛芳
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • C11B1/04—Pretreatment of vegetable raw material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • C11B1/025—Pretreatment by enzymes or microorganisms, living or dead

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

The invention relates to a preparation method of grease. The method for producing an oil or fat of the present invention is a method for producing an oil or fat raw material, comprising, in any order, the steps of: step (a): adding oxidase; and/or step (b): an oxidizing agent is added. The flavor oil obtained by the preparation method is rich in flavor, has pleasant baking aroma and does not contain peculiar smell.

Description

Preparation method of flavor oil and fat and flavor oil and fat obtained by preparation method
Technical Field
The invention relates to a preparation method of flavor oil and fat and the flavor oil and fat obtained by the preparation method.
Background
China is a traditional consumer country of the aromatic rapeseed oil, the processing methods of the existing rapeseed oil are many, and different processing methods bring different flavor rapeseed oil products. CN 106929140A discloses a processing method of flavor rapeseed oil, wherein rapeseed is cleaned and milled, the rapeseed is uniformly mixed with grape seeds, snakegourd seeds, pine nuts and scandent hop to obtain a mixed material, then the mixed material is cooled to-3 ℃, then the temperature is rapidly increased to 103-105 ℃ within 10min, the temperature is kept for 8-10 min, then a 60Co radiation device is adopted, the activity of a cobalt source is 3.17PBq, the irradiation dose is 4kGy, the dose rate is 0.8kGy/h, the processing time is 20-22 min, then 220-250W microwave processing is adopted for 1-1.5 min, the material is steamed and fried, and the thick fragrant crude oil is obtained after squeezing, the Maillard reaction flavor and the glucosinolate degradation products in the crude oil are greatly increased. There are still problems with subsequent refining and oil loss.
CN201710928383 provides a processing method of strong-flavor rapeseed oil, in which rapeseed cakes are mixed with water, protease is added, saccharification enzyme is subjected to enzymolysis to obtain mother liquor, then concentrated enzymatic hydrolysate is obtained by concentration and drying, and then the concentrated enzymatic hydrolysate is subjected to thermal reaction with rapeseed crude oil to obtain the strong-flavor rapeseed oil.
CN101433244A discloses a process for producing fragrant peanut oil by hydrolyzing peanut raw materials with complex enzyme and then carrying out thermal reaction. The process comprises the steps of crushing peanut raw materials, adding a compound enzyme, carrying out enzymolysis on the peanut raw materials in a tank type reaction kettle to prepare a peanut zymolyte, then adding glucose, amino acid and peanut oil, carrying out thermal reaction at high temperature in a high-pressure tank type reaction kettle, and finally preparing the fragrant peanut oil. The process has the problem of adding amino acid and glucose from external sources.
CN102533426A discloses a processing method for improving the flavor and the nutritional quality of rapeseed oil, wherein rapeseed is subjected to conditioning, preheating and then cold pressing or peeling and cold pressing to obtain cold-pressed crude rapeseed oil; degumming and deacidifying the crude oil to obtain the cold-pressed rapeseed oil. The rapeseed oil prepared by the method has good and rich flavor, can retain main nutrient substances in the rapeseed oil to the maximum extent, such as natural vitamin E, phytosterol, rapeseed polyphenol and the like, and obviously improves the flavor and the nutritional quality of the rapeseed oil. However, in the method, the preparation process is complex, but the color and the taste are heavy, so that the method cannot completely meet the edible requirements and has the problems of subsequent refining and oil loss.
Therefore, there is a strong need in the art to provide an enzymatic strong-flavor rapeseed oil product that is free of off-flavors.
Disclosure of Invention
The invention provides a preparation method of grease, which is characterized in that the preparation method comprises the following steps in any order aiming at a grease raw material:
a step (a): adding oxidase; and/or
Step (b): an oxidizing agent is added.
In a preferred embodiment of the preparation method of the present invention, the preparation method further comprises the following step (c): adding protease.
In a preferred embodiment of the preparation method of the present invention, the preparation method further comprises a heat treatment step.
In a preferred embodiment of the production process of the present invention, a heat treatment step is carried out after the step (a), step (b) and/or step (c) reaction.
In a preferred embodiment of the preparation method of the present invention, the temperature of the heat treatment step is 130 to 220 ℃.
In a preferred embodiment of the preparation method of the present invention, the temperature of the heat treatment step is 140 to 200 ℃.
In a preferred embodiment of the preparation method of the present invention, the time of the heat treatment step is 5 to 120 minutes.
In a preferred embodiment of the preparation method of the present invention, the time of the heat treatment step is 10 to 60 minutes. In a preferred embodiment of the preparation method of the present invention, the oxidase is selected from glucose oxidase and/or laccase.
In a preferred embodiment of the production method of the present invention, the oxidase is added in an amount of 0.05 to 10 parts by weight based on 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the production method of the present invention, the oxidase is added in an amount of 0.08 to 8 parts by weight based on 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the production method of the present invention, the oxidase is added in an amount of 0.1 to 6 parts by weight based on 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the preparation process of the present invention, oxidase and catalase are added in step (a).
In a preferred embodiment of the production method of the present invention, the catalase is added in an amount of 0.05 to 10 parts by weight based on 100 parts by weight of the fat and oil raw material.
In a preferred embodiment of the production method of the present invention, the catalase is added in an amount of 0.08 to 8 parts by weight based on 100 parts by weight of the fat and oil raw material.
In a preferred embodiment of the production method of the present invention, the catalase is added in an amount of 0.1 to 6 parts by weight based on 100 parts by weight of the fat and oil raw material.
In a preferred embodiment of the production method of the present invention, the oxidizing agent is at least one selected from the group consisting of chlorine dioxide, hydrogen peroxide, chlorine gas, sodium hypochlorite, potassium persulfate, sodium peroxide, sodium carbonate peroxide, chlorine water and a Fenton reagent.
In a preferred embodiment of the production method of the present invention, the amount of the oxidizing agent added is 0.05 to 10 parts by weight per 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the production method of the present invention, the amount of the oxidizing agent added is 0.08 to 8 parts by weight per 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the production method of the present invention, the amount of the oxidizing agent added is 0.1 to 6 parts by weight per 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the preparation method of the present invention, the protease is selected from the group consisting of: at least one of alkaline protease, neutral protease, acid protease, flavourzyme, bromelain, papain, subtilisin, and elastase.
In a preferred embodiment of the production method of the present invention, the protease is added in an amount of 0.05 to 10 parts by weight based on 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the production method of the present invention, the protease is added in an amount of 0.08 to 8 parts by weight based on 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the production method of the present invention, the protease is added in an amount of 0.1 to 6 parts by weight based on 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the production method of the present invention, step (a) is performed on a fat or oil raw material.
In a preferred embodiment of the production method of the present invention, step (b) is performed on a fat or oil raw material.
In a preferred embodiment of the production method of the present invention, the step (a) and the step (c) are sequentially performed on the fat or oil raw material.
In a preferred embodiment of the production method of the present invention, step (c) and step (a) are sequentially performed on the fat or oil raw material.
In a preferred embodiment of the preparation method of the present invention, the method further comprises a pretreatment step of: grinding the oil and fat raw material.
In a preferred embodiment of the production method of the present invention, a pretreatment oil or fat and/or a buffer is added to the ground oil or fat raw material.
In a preferred embodiment of the production method of the present invention, the pretreatment oil is, for example, at least one selected from rapeseed oil, peanut oil, soybean oil, sunflower oil, and the like.
In a preferred embodiment of the preparation method of the present invention, the buffer is a phosphate buffer.
In a preferred embodiment of the preparation method of the present invention, the pH of the buffer solution is 3 to 8.
In a preferred embodiment of the preparation method of the present invention, the pH of the buffer solution is 3.5 to 7.8.
In a preferred embodiment of the preparation method of the present invention, the pH of the buffer solution is 5.5 to 7.
In a preferred embodiment of the production method of the present invention, the amount of the pretreatment oil or fat is 80 to 2000 parts by weight per 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the production method of the present invention, the amount of the pretreatment oil or fat is 200 to 1000 parts by weight based on 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the production method of the present invention, the amount of the pretreatment oil or fat is 280 to 500 parts by weight based on 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the preparation method, the volume/weight ratio of the buffer solution to the oil raw material is 15-45: 100.
in a preferred embodiment of the preparation method, the volume/weight ratio of the buffer solution to the grease raw material is 20-35: 100.
in a preferred embodiment of the production process of the present invention, the pretreatment step is carried out under heating.
In a preferred embodiment of the preparation method of the present invention, the heating temperature is 20 to 55 ℃.
In a preferred embodiment of the preparation method of the present invention, the heating temperature is 40 to 50 ℃.
In a preferred embodiment of the preparation method of the present invention, the reaction is carried out in step (a) for 0.5 to 12 hours.
In a preferred embodiment of the preparation method of the present invention, the reaction is carried out in step (a) for 1 to 10 hours.
In a preferred embodiment of the preparation method of the present invention, the reaction is carried out in step (a) for 2 to 6 hours.
In a preferred embodiment of the preparation method of the present invention, the reaction is carried out in step (c) for 1 to 10 hours.
In a preferred embodiment of the preparation method of the present invention, the reaction is carried out in step (a) for 2 to 6 hours.
In a preferred embodiment of the production method of the present invention, after the step (c) is performed, the step (a) is reacted for 1 to 10 hours.
In a preferred embodiment of the production method of the present invention, after the step (c) is carried out, the step (a) is reacted for 2 to 6 hours.
In a preferred embodiment of the preparation method of the present invention, the method further comprises the step of adding a hydrolase, which is performed in any order.
In a preferred embodiment of the production method of the present invention, the hydrolase is at least one selected from the group consisting of a cellulose hydrolase, an amylase and a lipase.
In a preferred embodiment of the production method of the present invention, after heating, cooling is performed while removing moisture and impurities.
In a preferred embodiment of the production method of the present invention, the fat or oil raw material is selected from the group consisting of: at least one of rapeseed, peanut, sesame, soybean, corn, sunflower seed, linseed, walnut and rice.
In a preferred embodiment of the production method of the present invention, only at least one of the following steps is carried out in any order with respect to the oil or fat raw material:
step (a): adding oxidase;
step (b): an oxidizing agent is added.
The flavor oil obtained by the preparation method provided by the invention.
The flavor oil is characterized by comprising at least one of rapeseed oil, peanut oil, sesame oil, soybean oil, corn oil, sunflower seed oil, linseed oil and walnut oil.
The flavor oil is rapeseed oil, and the ratio of pyrazine flavor compounds to sulfur-containing compounds except glucosinolate degradation products in the rapeseed oil is 2-9: 1 in mass ratio.
The flavor grease is rapeseed oil, and the ratio of pyrazine flavor compounds to sulfur-containing compounds except for glucosinolate degradation products in the rapeseed oil is 2-5: 1 in mass ratio.
The flavor oil is rapeseed oil, and the content of rapeseed polyphenol in the rapeseed oil is 300-500 ppm.
An oil or fat composition containing the flavored oil or fat obtained by the production method of the present invention or the flavored oil or fat of the present invention.
Effects of the invention
The flavor oil obtained by the preparation method is rich in flavor, has pleasant baking aroma and does not contain peculiar smell.
Detailed Description
The invention provides a preparation method of flavor oil, which is characterized in that the preparation method comprises the following steps in any order aiming at oil raw materials:
step (a): adding oxidase;
a step (b): an oxidizing agent is added.
In a preferred embodiment of the present invention, the preparation method of the present invention further comprises the following step (c):
step (c): adding protease.
In a preferred embodiment of the present invention, the preparation method of the present invention further comprises a heat treatment step.
In a preferred embodiment of the present invention, the heat treatment step is performed after the step (a), step (b) and/or step (c) reaction.
In a preferred embodiment of the present invention, the temperature of the heat treatment step is 130 to 220 ℃.
In a preferred embodiment of the present invention, the temperature of the heat treatment step is 140 to 200 ℃.
In a preferred embodiment of the present invention, the time of the heat treatment step is 5 to 120 minutes.
In a preferred embodiment of the present invention, the time of the heat treatment step is 10 to 60 minutes.
In the production method of the present invention, the order of the step (a), the step (b), and the step (c) may be arbitrary.
In a preferred embodiment of the present invention, the production method of the present invention may perform only any one of the step (a), the step (b), and the step (c), that is, the production method of the present invention performs only the step (a), or only the step (b), or only the step (c).
In a preferred embodiment of the present invention, the production method of the present invention may perform only any two of the step (a), the step (b), and the step (c) in order, that is, the production method of the present invention performs only the step (a) and the step (b) in order, or performs only the step (b) and the step (a) in order, or performs only the step (b) and the step (c) in order, or performs only the step (c) and the step (b) in order, or performs only the step (a) and the step (c) in order, or performs only the step (c) and the step (a) in order.
In a preferred embodiment of the present invention, the production method of the present invention may simultaneously perform only any two of the step (a), the step (b), and the step (c), that is, the production method of the present invention simultaneously performs only the step (a) and the step (b), or simultaneously performs only the step (b) and the step (a), or simultaneously performs only the step (b) and the step (c), or simultaneously performs only the step (c) and the step (b), or simultaneously performs only the step (a) and the step (c), or simultaneously performs only the step (c) and the step (a).
In one embodiment of the present invention, the preparation method of the present invention does not use a protease. For example, the production method of the present invention carries out only the step (a) and the step (b) in this order, only the step (b) and the step (a) in this order, only the step (a) or only the step (b).
In the embodiment of performing two or more steps, each step may be performed separately or simultaneously. For example, in the case of carrying out only the step (c) and the step (a) in this order, these two steps are carried out one after another under the following conditions (addition, time, temperature, etc.), respectively, or the materials in the two steps are simultaneously added to the reaction system and carried out in one step.
In the present invention, the oxidase is selected from glucose oxidase and/or laccase. As the oxidase, a commercially available oxidase can be used.
In a preferred embodiment of the present invention, the amount of the oxidase to be added is 0.05 to 10 parts by weight based on 100 parts by weight of the oil or fat raw material, preferably 0.08 to 8 parts by weight based on 100 parts by weight of the oil or fat raw material, and more preferably 0.1 to 6 parts by weight based on 100 parts by weight of the oil or fat raw material.
In an embodiment of the present invention, the oxidase is added in an amount of 0.1 parts by weight, 2 parts by weight, or 5 parts by weight, based on 100 parts by weight of the fat or oil raw material.
In a preferred embodiment of the invention, oxidase and catalase are added in step (a). In this embodiment, the oxidase and the amount thereof added are the same as described above. As the catalase, commercially available catalase may be used. In the present embodiment, the amount of the catalase added is 0.05 to 10 parts by weight based on 100 parts by weight of the oil and fat raw material, preferably 0.08 to 8 parts by weight based on 100 parts by weight of the oil and fat raw material, and more preferably 0.1 to 6 parts by weight based on 100 parts by weight of the oil and fat raw material.
In a specific embodiment of the present invention, the catalase is added in an amount of 0.1 parts by weight, 2 parts by weight, or 5 parts by weight, based on 100 parts by weight of the fat or oil raw material.
In a preferred embodiment of the present invention, the oxidizing agent is selected from at least one of chlorine dioxide, hydrogen peroxide, chlorine gas, sodium hypochlorite, potassium persulfate, sodium peroxide, sodium carbonate peroxide, chlorine water, and Fenton's reagent. These oxidizing agents are preferably used in the form of a solution, either commercially available or prepared in situ.
In a preferred embodiment of the present invention, the amount of the oxidizing agent added is 0.05 to 10 parts by weight per 100 parts by weight of the oil or fat raw material, preferably 0.08 to 8 parts by weight per 100 parts by weight of the oil or fat raw material, and more preferably 0.1 to 6 parts by weight per 100 parts by weight of the oil or fat raw material.
In a specific embodiment of the present invention, the amount of the oxidizing agent added is 2 parts by weight per 100 parts by weight of the fat or oil raw material.
In a preferred embodiment of the invention, the protease is selected from the group consisting of: at least one of alkaline protease, neutral protease, acid protease, flavourzyme, bromelain, papain, subtilisin, and elastase. These proteases may be used as they are commercially available.
In a preferred embodiment of the present invention, the protease is added in an amount of 0.05 to 10 parts by weight based on 100 parts by weight of the oil-and-fat raw material, preferably 0.08 to 8 parts by weight based on 100 parts by weight of the oil-and-fat raw material, and more preferably 0.1 to 6 parts by weight based on 100 parts by weight of the oil-and-fat raw material.
In a specific embodiment of the present invention, the protease is added in an amount of 2 parts by weight based on 100 parts by weight of the fat or oil raw material.
In a preferred embodiment of the present invention, the method further comprises a pretreatment step of: grinding the oil and fat raw material. The milling can be carried out by methods conventional in the art, for example using a mill. The time for milling is not particularly limited, and is, for example, 1min to 20 min. The particle size of the milled particles is not particularly limited, and is, for example, a particle size <20 mesh, or 30 mesh <5 mesh, or 20 mesh <10 mesh, or 10 mesh <5 mesh.
In a preferred embodiment of the present invention, a pretreatment oil or fat and/or a buffer are added to the ground oil or fat raw material.
The oil for pretreatment is, for example, at least one selected from rapeseed oil, peanut oil, soybean oil, sunflower oil, and the like, and is preferably rapeseed oil. The grease may be a first-grade oil or a third-grade oil.
The buffer solution is phosphate buffer solution. Such as sodium dihydrogen phosphate, disodium hydrogen phosphate, or a combination of sodium dihydrogen phosphate and disodium hydrogen phosphate.
The pH value of the buffer solution is 3-8, preferably the pH value of the buffer solution is 3.5-7.8, and more preferably the pH value of the buffer solution is 5.5-7. In a particular embodiment of the invention, the pH of the buffer is 3.5, 6, 7, 7.8.
In a preferred embodiment of the present invention, the amount of the pretreatment oil or fat is 80 to 2000 parts by weight based on 100 parts by weight of the oil or fat raw material, preferably 200 to 1000 parts by weight based on 100 parts by weight of the oil or fat raw material, and more preferably 280 to 500 parts by weight based on 100 parts by weight of the oil or fat raw material.
In a specific embodiment of the present invention, the amount of the pretreatment oil or fat is 100 parts by weight, 300 parts by weight or 2000 parts by weight based on 100 parts by weight of the oil or fat raw material.
In a preferred embodiment of the invention, the volume/weight ratio of the buffer solution to the oil raw material is 15-45: 100, preferably, the volume/weight ratio of the buffer solution to the grease raw material is 20-35: 100.
in a specific embodiment of the present invention, the volume/weight ratio of the buffer solution to the oil raw material is 30: 100.
in a preferred embodiment of the invention, the pre-treatment step is carried out under heating. For example, the heating temperature is 20 to 55 ℃, and preferably 40 to 50 ℃.
In a preferred embodiment of the present invention, the reaction is carried out in step (a) for 0.5 to 12 hours, preferably for 1 to 10 hours, and more preferably for 2 to 6 hours.
In a specific embodiment of the present invention, the reaction is carried out for 0.5 hours, 4 hours, 12 hours in step (a).
In a preferred embodiment of the present invention, the reaction is carried out in step (b) for 0.5 to 12 hours, preferably for 1 to 10 hours, and more preferably for 2 to 6 hours.
In a particular embodiment of the invention, the reaction is carried out in step (b) for 4 hours.
In a preferred embodiment of the present invention, the reaction is carried out in step (c) for 1 to 10 hours, preferably 2 to 6 hours.
In a particular embodiment of the invention, the reaction is carried out for 4 hours in step (c).
In a preferred embodiment of the present invention, when two or more steps (e.g., step (a) and step (c), step (c) and step (a), step (a) and step (b), step (b) and step (a), step (b) and step (c), step (c) and step (b)) are carried out simultaneously, the total reaction time is, for example, 0.5 to 12 hours, preferably 1 to 10 hours, and more preferably 2 to 6 hours. In a specific embodiment of the present invention, when two or more steps are carried out simultaneously, the total reaction time is 4 hours.
In a preferred embodiment of the present invention, the reaction system is heated to 130 to 220 ℃ after the reaction in step (a), step (b) and/or step (c), and preferably, the reaction system is heated to 140 to 200 ℃ after the reaction in step (a), step (b) and/or step (c).
In a specific embodiment of the present invention, after the reaction of step (a), step (b) and/or step (c), the reaction system is heated to 140 ℃, 170 ℃, 200 ℃.
In a preferred embodiment of the present invention, the reaction is carried out for 5 to 120 minutes after the temperature of the reaction system is raised, and preferably for 10 to 60 minutes after the temperature of the reaction system is raised.
In the embodiment of the present invention, the reaction system is heated and then reacted for 10 minutes to 120 minutes.
In a preferred embodiment of the invention, the step of adding a hydrolase is further comprised, carried out in any order. The hydrolytic enzyme is at least one selected from cellulose hydrolytic enzyme, amylase and lipase.
In a preferred embodiment of the present invention, after the reaction system is heated for reaction, the reaction system is cooled to remove water and impurities. These treatments and operations may be performed by conventional operations.
The flavor oil can be obtained by the preparation method of the flavor oil. The flavor oil obtained by the preparation method of the invention has rich flavor, pleasant roasting flavor and no peculiar smell.
The flavor oil comprises at least one of rapeseed oil, peanut oil, sesame oil, soybean oil, corn oil, sunflower seed oil, linseed oil and walnut oil.
The flavor grease is preferably rapeseed oil, and the mass ratio of pyrazine flavor compounds to sulfur-containing compounds except for glucosinolate degradation products in the rapeseed oil is 2-9: 1.
The flavor grease is preferably rapeseed oil, and the mass ratio of pyrazine flavor compounds to sulfur-containing compounds except for glucosinolate degradation products in the rapeseed oil is 2-5: 1.
The flavor oil is preferably rapeseed oil, and the content of rapeseed polyphenol in the rapeseed oil is 300-500 ppm.
An oil or fat composition containing the flavored oil or fat obtained by the production method of the present invention or the flavored oil or fat of the present invention.
The following detailed description of various aspects of the present invention is provided in connection with examples to provide a better understanding of the present invention, but the scope of the present invention is not limited thereto.
Examples
The following examples use instrumentation conventional in the art. The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out under conventional conditions or conditions recommended by the manufacturers. In the following examples, various starting materials were used, and unless otherwise specified, conventional commercially available products were used. In the description of the present invention and the following examples, "%" represents weight percent unless otherwise specified.
TABLE 1
Materials used in examples and comparative examples Trade name Source
Rapeseed - Is commercially available
Refined rapeseed oil Refined first-grade rapeseed oil of golden dragon fish Is commercially available
Glucose oxidase Maxapal GO4 DSM
Catalase enzyme Food grade catalase Xiasheng Co Ltd
Laccase enzymes Food-grade laccase Xiasheng Co Ltd
Flavourzyme protease Flavourzyme 1000L NOVOZYMES A/S
Alkaline protease Alcalase 2.4L NOVOZYMES A/S
Neutral protease Protease A2SD Tianye Co Ltd
Acid protease Peptidase R Tianye Co Ltd
Bromelain Bromelain Dong Heng Huadao Co Ltd
In examples 1 to 29 of the present invention and comparative examples 1 to 9, rapeseed was ground for 1min and used after the particle size was less than 20 mesh.
In example 30 and comparative example 10 of the present invention, rapeseed was ground for 1min and used after 20 mesh <10 mesh.
In example 31 and comparative example 11 of the present invention, rapeseed was ground for 20 seconds and used after 10 mesh < particle size <5 mesh.
Example 1:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 2:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to rapeseed) is added for reaction for 4h, and the solution after reaction enters a high-temperature closed reaction kettle for reaction for 40min at 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 3:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH6 is added. Then 2% laccase (relative to rapeseeds) is added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 4:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% hydrogen peroxide (relative to the rapeseed) is added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 5:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added for reaction for 4h, then the pH was adjusted to 7.8 with 16% sodium hydroxide, 2% alkaline protease (relative to rapeseed) was added, and the reaction was continued for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 6:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added for reaction for 4h, then 2% flavourzyme (relative to rapeseed) was added and the reaction was continued for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 7:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added for reaction for 4h, then the pH was adjusted to 7 with 16% sodium hydroxide, 2% neutral protease (relative to rapeseed) was added, and the reaction was continued for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 8:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added for reaction for 4h, then 2% acid protease (relative to rapeseed) was added and the reaction was continued for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 9:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added for reaction for 4h, then the pH was adjusted to 7 with 16% sodium hydroxide, 2% bromelain (relative to rapeseed) was added, and the reaction was continued for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 10:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH of 7.8 is added. Then 2% alkaline protease (relative to rapeseed) was added for 4h, followed by 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed), and the reaction was continued for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 11:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH6 is added. Then 2% flavourzyme (relative to rapeseed) was added for 4h of reaction, then 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added and the reaction was continued for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 12:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH7 is added. Then 2% neutral protease (relative to rapeseed) was added for 4h, followed by 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed), and the reaction was continued for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 13:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH6 is added. Then 2% acid protease (relative to rapeseed) was added for 4h, followed by 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed), and the reaction was continued for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 14:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH7 is added. Then 2% bromelain (relative to rapeseed) was added for 4h, followed by 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed), and the reaction was continued for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 15:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH of 7.8 is added. Then 2% alkaline protease (relative to rapeseed), 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added and reacted for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 16:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH6 is added. Then 2% flavourzyme (relative to rapeseed), 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added and reacted for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 17:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH7 is added. Then 2% neutral protease (relative to rapeseed), 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added and reacted for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 18:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH6 is added. Then 2% acid protease (relative to rapeseed), 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added and reacted for 4 h. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 19:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH7 is added. Then, 2% bromelain (relative to rapeseed), 2% glucose oxidase (relative to rapeseed) and 2% catalase (relative to rapeseed) were added and reacted for 4 hours. The solution after reaction enters a high-temperature closed reaction kettle and reacts for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 20:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 0.1% glucose oxidase (relative to the rapeseed) and 0.1% catalase (relative to the rapeseed) are added for reaction for 12 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 21:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then adding 5% glucose oxidase (relative to the rapeseed) and 5% catalase (relative to the rapeseed) to react for 0.5h, feeding the reacted solution into a high-temperature closed reaction kettle, and reacting for 40min at 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 22:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, heated to 55 ℃ under stirring, and 30ml sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution pH6 solution is added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 23:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 20 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 24:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 3.5 is added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 25:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 7 is added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 26:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 2 hours at the temperature of 140 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 27:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 10min at 200 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 28:
100g of rapeseed is crushed and then 2000g of first-class rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH6 is added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 29:
100g of rapeseed is crushed and then 100g of first-grade rapeseed oil is added, the mixture is heated to 45 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 30:
after 100g rapeseed was ground (20 mesh <10 mesh), 300g first-grade rapeseed oil was added, heated to 45 ℃ with stirring, and 30ml sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution pH6 solution was added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Example 31:
after 100g rapeseed was ground (10 mesh <5 mesh), 300g first-grade rapeseed oil was added, heated to 45 ℃ with stirring, and 30ml sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution pH6 solution was added. Then 2% glucose oxidase (relative to the rapeseed) and 2% catalase (relative to the rapeseed) are added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 1:
100g rapeseed is crushed and then 300g first-class rapeseed oil is added, the mixture is heated to 50 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH7.8 is added. Then 2% alkaline protease (relative to the rapeseed) is added for reaction for 4h, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 2:
100g of rapeseed is crushed and then 300g of first-class rapeseed oil is added, the mixture is heated to 50 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH6 is added. Then 2% flavourzyme (relative to the rapeseed) is added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 3:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 50 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 7 is added. Then 2% neutral protease (relative to the rapeseed) is added for reaction for 4h, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 4:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 50 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% acid protease (relative to the rapeseed) is added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 5:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 50 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 7 is added. Then 2% bromelain (relative to the rapeseed) is added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 6:
100g of rapeseed is crushed and then added with 300g of first-grade rapeseed oil, the mixture is heated to 50 ℃ under the condition of stirring, 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution pH7 solution is added for reaction for 4 hours, the solution after the reaction is put into a high-temperature closed reaction kettle, and the reaction is carried out for 40min at 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 7:
100g rapeseed is ground and then 300g first-class rapeseed oil is added, the mixture is heated to 50 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 7 is added. Then adding inactivated 2% glucose oxidase (relative to rapeseed) and inactivated 2% catalase (relative to rapeseed) (inactivation method: heating enzyme solution to 90 ℃ and keeping for 10 min) to react for 4h, and feeding the reacted solution into a high-temperature closed reaction kettle to react for 40min at 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 8:
100g rapeseed was pulverized and 2000g first-class rapeseed oil was added, heated to 50 ℃ with stirring, and 30ml sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution pH6 was added. Then 2% flavourzyme (relative to the rapeseed) is added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 9:
100g of rapeseed is crushed and then 100g of first-grade rapeseed oil is added, the mixture is heated to 50 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with the pH value of 6 is added. Then 2% flavourzyme (relative to the rapeseed) is added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 10:
after 100g of rapeseed is crushed (20 meshes <10 meshes), 300g of first-grade rapeseed oil is added, the mixture is heated to 50 ℃ under the condition of stirring, and 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH7.8 is added. Then 2% alkaline protease (relative to the rapeseed) is added for reaction for 4h, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
Comparative example 11:
100g rapeseed oil (10 meshes <5 meshes) is added with 300g first-grade rapeseed oil, heated to 50 ℃ under the condition of stirring, and added with 30ml of sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with pH 7.8. Then 2% alkaline protease (relative to the rapeseed) is added for reaction for 4 hours, and the solution after the reaction enters a high-temperature closed reaction kettle for reaction for 40min at the temperature of 170 ℃. And after the reaction is finished, centrifugally separating to obtain the aromatic rapeseed oil.
The flavor oils and fats obtained in examples 1 to 31 and the flavor oils and fats obtained in comparative examples 1 to 11 were diluted 20 times with refined rapeseed oil and subjected to flavor evaluation by the following methods: and (3) inserting commercially available smelling paper into the diluted oil for 5cm, soaking for 1min, taking out, timing, and immediately evaluating the odor intensity and the overall flavor preference degree. The fraction of the odor intensity is 1-5, wherein 1 represents the weakest odor and 5 represents the strongest odor. The overall flavor preference score is between 1-5, with 1 representing the most preferred and 5 representing the least preferred.
Semi-quantitative analysis was performed on the flavor substances of the aromatic rapeseed oil prepared in examples 1 to 31 and comparative examples 1 to 11 by GC-MS. Flavor extraction of rapeseed oil can be carried out as described in the following literature (Wolfgang Engel, Wolfgang Bahr, Solvent-assisted flavour evaluation-a new and versatil technique for the careful and direct isolation of aroma compounds from compound foods, Eur. food. Res. technique. 1999) 209: 237-241.
The specific flavor substance extraction method comprises the following steps: 100g of oil sample is taken, 100mL of cyclohexane and 100 μ L of 5-methylfurfural with the concentration of 1000 μ g/mL are added, then the mixture is uniformly mixed, and the flavor substances are extracted by a SAFE device. The extraction conditions are as follows: heating end 40 deg.C, holding water bath 38 deg.C, vacuum degree 1 × 10-3mbar, condensing with four-stage liquid nitrogen, collecting cyclohexane phase in cold trap, adding anhydrous sodium sulfate for drying, concentrating cyclohexane phase with Vigreux column under reduced pressure to about 1mL, and freezing for use.
The obtained flavor extracts (examples 1 to 31 and comparative examples 1 to 11) were subjected to GC-MS (gas chromatography-mass spectrometry) detection to analyze the components thereof.
The GC-MS detection method is as follows:
gas chromatograph-mass spectrometer: agilent 7890A/5975C Agilent;
gas chromatography conditions: DB-1MS (30m × 0.25mmx0.25 μm film thickness), temperature programmed: maintaining the initial temperature at 50 deg.C for 5min, and heating at 3 deg.C/min
Heating to 120 deg.C, heating to 250 deg.C at 5 deg.C/min, and maintaining for 5 min. The carrier is high-purity He column flow of 1.0ml/min, the injection inlet temperature is 250 ℃, the injection amount is 1 mul, the split flow is 10:1, wherein, the mass spectrum condition is as follows: the interface temperature is 280 ℃, the EI source, the ionization voltage is 70eV, the ion source temperature is 280 ℃, and the scanning range is 40-400 amu.
Liquid chromatographic analysis conditions of the rapeseed polyphenol: agilent high performance liquid chromatography 1200, column: an Agilent C18 column (250 mm 4.6 mm 5 μm), 0.1% trifluoroacetic acid water solution as mobile phase A, 0.1% trifluoroacetic acid acetonitrile solution as mobile phase B, flow rate controlled at 1 mL/min, sample introduction amount of 5 μ L, gradient elution for 10% 2min, 10% -100% 15 min, 100% 20min, Canoll 280 nm, sinapic acid, sinapine 330 nm. Mobile phase A: 0.1% aqueous trifluoroacetic acid (1L water +0.1ml trifluoroacetic acid); and (3) mobile phase B: 0.1% trifluoroacetic acid acetonitrile (1L acetonitrile +0.1ml trifluoroacetic acid).
TABLE 2 off-flavor assessment results (5 indicates heavy off-flavor, 1 indicates essentially no off-flavor)
Treatment method Pyrazine/sulfur-containing compounds (removing glucosinolate degradation products) Outer) Rapeseed polyphenol content Measurement of Peculiar smell (1 &) 5) Whole flavor liking degree (1E) 5)
Example 1 Glucose oxidase and catalase 2.1 301.45 1 1.5
Example 2 Glucose oxidase 2.5 367.82 1.5 2
Example 3 Laccase enzymes 3.2 370.27 1.5 2
Example 4 Hydrogen peroxide solution 4.4 464.07 1.5 2
Example 5 The method comprises the following steps: glucose oxidase and catalase, alkaline protease 6.5 488.20 2.5 1
Example 6 The method comprises the following steps: glucose oxidase and catalase, flavourzyme 8.5 310.86 3 2
Example 7 The method comprises the following steps: glucose oxidase and catalase, neutral protease 6.8 381.10 2.5 1.5
Example 8 The method comprises the following steps: glucose oxidase and catalase, acid protease 7.1 419.01 2.5 2
Example 9 The method comprises the following steps: glucose oxidase and catalase, bromelain 6.9 389.29 2.5 2
Example 10 The method comprises the following steps: alkaline protease, glucose oxidase and catalase 7.4 467.13 3 2
Example 11 The method comprises the following steps: flavourzyme, glucose oxidase and catalase 9.0 417.28 3 2
Example 12 The method comprises the following steps: neutral protease, glucose oxidase and catalase 7.5 380.95 3.5 2
Example 13 The method comprises the following steps: acid protease, glucose oxidase and catalase 5.6 484.68 3 2
Example 14 The method comprises the following steps: bromelain, glucose oxidase and catalase 6.3 378.20 3 2
Example 15 Simultaneously: alkaline protease + glucose oxidase and catalase 7.7 462.55 3 1.5
Example 16 Simultaneously: flavourzyme + glucose oxidase and catalase 8.3 428.82 3.5 3
Example 17 Simultaneously: neutral protease + glucose oxidase and catalase 6.9 462.03 3 2.5
Example 18 Simultaneously: acid protease + glucose oxidase and catalase 6.8 319.34 3 2.5
Example 19 Simultaneously: bromelain + glucose oxidase and catalase 6.0 356.89 3 2
Example 20 The hydrolysis reaction time is 12 hours, and the enzyme adding amount is 0.1 percent 3.4 390.44 1.5 2.5
Example 21 The hydrolysis reaction time is 0.5h, and the enzyme addition amount is 5 percent 3.6 350.28 1.5 2.5
Example 22 The hydrolysis reaction temperature is 55 DEG C 4.1 379.06 1.5 2.5
Example 23 The hydrolysis reaction temperature is 20 DEG C 5.2 336.11 1.5 2.5
Example 24 Hydrolysis reaction pH 3.5 3.7 489.09 1.5 2
Example 25 Hydrolysis reaction pH 7.0 5.2 339.14 1.5 2
Example 26 The Maillard reaction temperature is 140 ℃, and the time is 2h 2.1 451.10 1.5 2.5
Example 27 Maillard reaction temperature is 200 ℃, and time is 10min 5.4 389.24 1.5 3
Comparative example 1 Alkaline protease 9.5 478.56 4 4
Comparative example 2 Flavourzyme protease 14.7 418.26 5 5
Comparative example 3 Neutral protease 10.2 399.00 4 4.5
Comparative example 4 Acid protease 9.4 384.29 4 4
Comparative example 5 Pineapple proteinEnzyme 9.9 375.20 4 4
Comparative example 6 Without adding any enzyme 5.5 401.54 2.5 4
Comparative example 7 Heating to inactivate glucose oxidase and catalase, and performing enzymolysis Reaction of 5.1 409.24 2.5 4
Example 28 Material preparation: oil =1:20 3.5 344.90 1 3
Example 29 Material preparation: oil =1:1 2.9 321.43 1.5 3
Example 30 10 mesh<Particle size<20 mesh screen 5.6 479.02 1 2.5
Example 31 5 mesh screen<Particle size<10 mesh 3.7 374.37 1 3
Comparative example 8 Material preparation: oil =1:20, flavourzyme 15.9 368.29 2 4
Comparative example 9 Material preparation: oil =1:1, flavourzyme 14.2 377.25 4 4
Comparative example 10 20 mesh<Particle size<10 mesh, alkaline protease 8.2 448.37 4.5 3.5
Comparative example 11 10 mesh<Particle size<5 mesh, alkaline protease 7.7 375.55 4 3.5

Claims (10)

1. A method for producing an oil or fat, characterized in that the method comprises, in any order, the steps of:
step (a): adding oxidase; and/or
Step (b): adding an oxidizing agent.
2. The process according to claim 1, wherein the process further comprises the following step (c): adding protease, and/or the preparation method further comprises a heat treatment step, and/or after the reaction of the step (a), the step (b) and/or the step (c), the temperature of the heat treatment step is 130-220 ℃, and/or the temperature of the heat treatment step is 140-200 ℃, and/or the time of the heat treatment step is 5-120 minutes, and/or the time of the heat treatment step is 10-60 minutes, and/or the oxidase is selected from glucose oxidase and/or laccase, and/or the addition amount of the oxidase is 0.05-10 parts by weight relative to 100 parts by weight of the grease raw material, and/or the addition amount of the oxidase is 0.08-8 parts by weight relative to 100 parts by weight of the grease raw material, and/or, the amount of the oxidase added is 0.1 to 6 parts by weight per 100 parts by weight of the oil and fat raw material.
3. The production method according to claim 1 or 2, wherein in the step (a), an oxidase and a catalase are added, and/or the catalase is added in an amount of 0.05 to 10 parts by weight per 100 parts by weight of the oil-and-fat raw material, and/or the catalase is added in an amount of 0.08 to 8 parts by weight per 100 parts by weight of the oil-and-fat raw material, and/or the catalase is added in an amount of 0.1 to 6 parts by weight per 100 parts by weight of the oil-and-fat raw material, and/or the oxidant is selected from at least one of chlorine dioxide, hydrogen peroxide, chlorine gas, sodium hypochlorite, potassium persulfate, sodium peroxide, sodium carbonate peroxide, chlorine water, and a Fenton reagent, and/or the oxidant is added in an amount of 0.05 to 10 parts by weight per 100 parts by weight of the oil-and-fat raw material, and/or the oxidant is added per 100 parts by weight of the oil-and-fat raw material, the addition amount of the oxidant is 0.08-8 parts by weight, and/or the addition amount of the oxidant is 0.1-6 parts by weight relative to 100 parts by weight of the grease raw material, and/or the protease is selected from the following components: at least one of alkaline protease, neutral protease, acid protease, flavourzyme, bromelain, papain, subtilisin, and elastase.
4. The production method according to any one of claims 1 to 3, wherein the protease is added in an amount of 0.05 to 10 parts by weight per 100 parts by weight of the oil-and-fat raw material, and/or the protease is added in an amount of 0.08 to 8 parts by weight per 100 parts by weight of the oil-and-fat raw material, and/or the protease is added in an amount of 0.1 to 6 parts by weight per 100 parts by weight of the oil-and-fat raw material, and/or step (a) is performed on the oil-and-fat raw material, and/or step (b) is performed on the oil-and-fat raw material, and/or step (a) and step (c) are performed on the oil-and-fat raw material, and/or step (c) and step (a) are performed on the oil-and-fat raw material, and/or a pretreatment step: the method comprises the following steps of grinding an oil raw material, and/or adding a pretreatment oil and/or a buffer solution into the ground oil raw material, and/or adding the pretreatment oil and/or the buffer solution into the ground oil raw material, wherein the pretreatment oil is at least one selected from rapeseed oil, peanut oil, soybean oil or sunflower oil, and/or the buffer solution is a phosphate buffer solution, and/or the pH value of the buffer solution is 3-8, and/or the pH value of the buffer solution is 3.5-7.8, and/or the pH value of the buffer solution is 5.5-7.
5. The production method according to any one of claims 1 to 4, wherein the amount of the oil or fat for pretreatment is 80 to 2000 parts by weight per 100 parts by weight of the oil or fat raw material, and/or the amount of the oil or fat for pretreatment is 200 to 1000 parts by weight per 100 parts by weight of the oil or fat raw material, and/or the amount of the oil or fat for pretreatment is 280 to 500 parts by weight per 100 parts by weight of the oil or fat raw material, and/or the volume/weight ratio of the buffer solution to the oil or fat raw material is 15 to 45: 100, and/or the volume/weight ratio of the buffer solution to the grease raw material is 20-35: 100 and/or the pretreatment step is carried out under heating, and/or the heating temperature is 20-55 ℃, and/or the heating temperature is 40-50 ℃.
6. The process according to any one of claims 1 to 5, wherein the reaction is carried out in step (a) for 0.5 to 12 hours, and/or the reaction is carried out in step (a) for 1 to 10 hours, and/or the reaction is carried out in step (a) for 2 to 6 hours, and/or the reaction is carried out in step (c) for 1 to 10 hours, and/or the reaction is carried out in step (a) for 2 to 6 hours, and/or the reaction is carried out in step (a) for 1 to 10 hours after the step (c) is carried out, and/or the reaction is carried out in step (a) for 2 to 6 hours after the step (c) is carried out, and/or a step of adding a hydrolytic enzyme is further carried out in any order, and/or the hydrolytic enzyme is selected from at least one of cellulolytic enzyme, amylase and lipase, and/or the reaction is carried out after heating and cooling, simultaneously removing moisture and impurities, and/or the grease raw material is selected from: at least one of rapeseed, peanut, sesame, soybean, corn, sunflower seed, linseed, walnut and rice.
7. The production method according to claim 1, wherein only at least one of the following steps is carried out in any order with respect to the fat raw material:
a step (a): adding oxidase;
step (b): an oxidizing agent is added.
8. A flavored oil or fat obtained by the production method according to any one of claims 1 to 7.
9. The flavor oil and fat according to claim 8, wherein the flavor oil and fat comprises at least one of rapeseed oil, peanut oil, sesame oil, soybean oil, corn oil, sunflower seed oil, linseed oil and walnut oil, and/or the flavor oil and fat is rapeseed oil, the ratio of pyrazine flavor compounds to sulfur-containing compounds except for glucosinolate degradation products in the rapeseed oil is 2-9: 1 by mass, and/or the flavor oil and fat is rapeseed oil, the ratio of pyrazine flavor compounds to sulfur-containing compounds except for glucosinolate degradation products in the rapeseed oil is 2-5: 1 by mass, and/or the flavor oil and fat is rapeseed oil, and the rapeseed polyphenol content in the rapeseed oil is 300-500 ppm.
10. An oil or fat composition containing the flavored oil or fat obtained by the production method according to any one of claims 1 to 7, or the flavored oil or fat according to claim 8 or 9.
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GB513514A (en) * 1937-12-14 1939-10-16 Herbert Otto Renner Process for controlling the odour or flavour of edible oils and fats
US4325883A (en) * 1979-10-25 1982-04-20 Lever Brothers Company Process for bleaching naturally-occurring oils and fats
JPH01309653A (en) * 1988-02-12 1989-12-14 Fujisawa Pharmaceut Co Ltd Agent for removing unpleasant odor of tonyu (soybean milk) and preparation of tonyu having improved flavor
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CN116218593B (en) * 2022-12-22 2024-03-19 中粮营养健康研究院有限公司 Method for preparing flavor corn oil

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