CN115109650B - Method for preparing flavor grease - Google Patents
Method for preparing flavor grease Download PDFInfo
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- CN115109650B CN115109650B CN202110295470.5A CN202110295470A CN115109650B CN 115109650 B CN115109650 B CN 115109650B CN 202110295470 A CN202110295470 A CN 202110295470A CN 115109650 B CN115109650 B CN 115109650B
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 57
- 235000019634 flavors Nutrition 0.000 title claims abstract description 57
- 239000004519 grease Substances 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims description 53
- 239000007800 oxidant agent Substances 0.000 claims abstract description 149
- 230000001590 oxidative effect Effects 0.000 claims abstract description 79
- 239000002994 raw material Substances 0.000 claims abstract description 61
- 238000002360 preparation method Methods 0.000 claims abstract description 57
- 230000033116 oxidation-reduction process Effects 0.000 claims abstract description 19
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 216
- 244000105624 Arachis hypogaea Species 0.000 claims description 163
- 235000020232 peanut Nutrition 0.000 claims description 163
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 114
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 114
- 235000018262 Arachis monticola Nutrition 0.000 claims description 114
- 239000004155 Chlorine dioxide Substances 0.000 claims description 108
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 108
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 79
- 238000011282 treatment Methods 0.000 claims description 67
- 239000003921 oil Substances 0.000 claims description 66
- 235000019198 oils Nutrition 0.000 claims description 66
- 238000001914 filtration Methods 0.000 claims description 49
- 238000001035 drying Methods 0.000 claims description 45
- 235000019483 Peanut oil Nutrition 0.000 claims description 42
- 239000000312 peanut oil Substances 0.000 claims description 42
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 39
- 239000000460 chlorine Substances 0.000 claims description 35
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 34
- 229910052801 chlorine Inorganic materials 0.000 claims description 34
- 238000003825 pressing Methods 0.000 claims description 32
- 239000012535 impurity Substances 0.000 claims description 30
- 238000004519 manufacturing process Methods 0.000 claims description 27
- 238000007873 sieving Methods 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 25
- 238000002791 soaking Methods 0.000 claims description 14
- KZBUYRJDOAKODT-UHFFFAOYSA-N Chlorine Chemical compound ClCl KZBUYRJDOAKODT-UHFFFAOYSA-N 0.000 claims description 13
- 235000020238 sunflower seed Nutrition 0.000 claims description 10
- 235000019498 Walnut oil Nutrition 0.000 claims description 8
- 235000005687 corn oil Nutrition 0.000 claims description 8
- 239000002285 corn oil Substances 0.000 claims description 8
- 239000000944 linseed oil Substances 0.000 claims description 8
- 235000021388 linseed oil Nutrition 0.000 claims description 8
- 239000008159 sesame oil Substances 0.000 claims description 8
- 235000011803 sesame oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000008170 walnut oil Substances 0.000 claims description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 240000002791 Brassica napus Species 0.000 claims description 6
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 6
- 239000012028 Fenton's reagent Substances 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 235000009496 Juglans regia Nutrition 0.000 claims description 6
- 240000006240 Linum usitatissimum Species 0.000 claims description 6
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000004426 flaxseed Nutrition 0.000 claims description 6
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 6
- PFUVRDFDKPNGAV-UHFFFAOYSA-N sodium peroxide Chemical compound [Na+].[Na+].[O-][O-] PFUVRDFDKPNGAV-UHFFFAOYSA-N 0.000 claims description 6
- MWNQXXOSWHCCOZ-UHFFFAOYSA-L sodium;oxido carbonate Chemical compound [Na+].[O-]OC([O-])=O MWNQXXOSWHCCOZ-UHFFFAOYSA-L 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- 235000019486 Sunflower oil Nutrition 0.000 claims description 4
- 238000000643 oven drying Methods 0.000 claims description 4
- 239000002600 sunflower oil Substances 0.000 claims description 4
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims 4
- 240000007049 Juglans regia Species 0.000 claims 2
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 239000000828 canola oil Substances 0.000 claims 1
- 235000019519 canola oil Nutrition 0.000 claims 1
- 150000002632 lipids Chemical class 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 20
- 239000003344 environmental pollutant Substances 0.000 abstract description 6
- 231100000719 pollutant Toxicity 0.000 abstract description 6
- 239000000243 solution Substances 0.000 description 113
- 239000004575 stone Substances 0.000 description 48
- 230000000052 comparative effect Effects 0.000 description 27
- 239000000047 product Substances 0.000 description 27
- 239000010779 crude oil Substances 0.000 description 24
- 238000005303 weighing Methods 0.000 description 24
- 229940126655 NDI-034858 Drugs 0.000 description 23
- 241000290929 Nimbus Species 0.000 description 23
- 230000003287 optical effect Effects 0.000 description 23
- 230000001376 precipitating effect Effects 0.000 description 23
- 238000011010 flushing procedure Methods 0.000 description 21
- 239000008367 deionised water Substances 0.000 description 19
- 229910021641 deionized water Inorganic materials 0.000 description 19
- 239000003925 fat Substances 0.000 description 18
- 238000006243 chemical reaction Methods 0.000 description 12
- 238000003892 spreading Methods 0.000 description 11
- 230000007480 spreading Effects 0.000 description 11
- 230000008569 process Effects 0.000 description 10
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 8
- 238000001514 detection method Methods 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 239000007938 effervescent tablet Substances 0.000 description 6
- NUJOXMJBOLGQSY-UHFFFAOYSA-N manganese dioxide Chemical compound O=[Mn]=O NUJOXMJBOLGQSY-UHFFFAOYSA-N 0.000 description 6
- 239000011521 glass Substances 0.000 description 5
- 241000758789 Juglans Species 0.000 description 4
- 241000207961 Sesamum Species 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000012216 screening Methods 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 3
- 229930020125 aflatoxin-B1 Natural products 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000007731 hot pressing Methods 0.000 description 3
- 239000012086 standard solution Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229930195730 Aflatoxin Natural products 0.000 description 2
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 2
- 239000005409 aflatoxin Substances 0.000 description 2
- 239000002115 aflatoxin B1 Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910001919 chlorite Inorganic materials 0.000 description 2
- 229910052619 chlorite group Inorganic materials 0.000 description 2
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003517 fume Substances 0.000 description 2
- 150000002337 glycosamines Chemical class 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 238000011065 in-situ storage Methods 0.000 description 2
- 238000007603 infrared drying Methods 0.000 description 2
- GBMDVOWEEQVZKZ-UHFFFAOYSA-N methanol;hydrate Chemical compound O.OC GBMDVOWEEQVZKZ-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000011973 solid acid Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 101100449517 Arabidopsis thaliana GRH1 gene Proteins 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 101100434479 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) AFB1 gene Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- MGZTXXNFBIUONY-UHFFFAOYSA-N hydrogen peroxide;iron(2+);sulfuric acid Chemical compound [Fe+2].OO.OS(O)(=O)=O MGZTXXNFBIUONY-UHFFFAOYSA-N 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/08—Refining fats or fatty oils by chemical reaction with oxidising agents
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention relates to a preparation method of flavor grease. The preparation method of the flavor grease is characterized by comprising the following steps of: the oil raw material is treated with an oxidant solution with an oxidation-reduction potential of 800-1500 mV. The preparation method of the flavor grease can effectively remove pollutants in the flavor grease, and the prepared flavor grease has better roast flavor and sweet flavor compared with the traditional flavor grease.
Description
Technical Field
The present invention relates to a method for producing a flavor oil and a flavor oil obtained by the method.
Background
At present, two types of peanut oil are mainly hot-pressed and cold-pressed in the market, wherein the hot pressing is the main method.
Traditional hot pressing mainly utilizes high-temperature stir-frying to enable free amino acid, sugar and other substances naturally existing in peanuts to undergo Maillard reaction, so that peanut oil with rich fragrance is obtained. According to a similar aroma-producing mechanism, a great number of related technologies for obtaining peanut oil flavor substances through high-temperature Maillard reaction have appeared in recent years, such as a method for preparing peanut essence through natural thermal reaction disclosed in CN 102783629A. The method takes peanut kernels as raw materials, improves or externally adds Maillard precursor substances such as amino acid, sugar and the like through enzymolysis reaction, and then obtains the liquid peanut essence through high-temperature reaction. Through the two main processes, namely high-temperature stir-frying or thermal reaction, fragrance is produced, and the problems of easy excessive oxidation, deep color, increased fat-soluble impurities, destroyed beneficial components, residual pollutants in oil and the like exist in the high-temperature treatment process, so that the quality of peanut oil is seriously influenced.
The cold pressing process is developed for keeping nutrient elements in the raw materials to the greatest extent, but the cold pressing process is easy to have the risk of exceeding the standard of aflatoxin and other pollutants, has light and not-rich flavor, and has no roast flavor of the characteristics of the hot pressed peanut oil.
Therefore, the peanut oil processing method can improve the flavor on the basis of the traditional process no matter the cold pressing and the hot pressing are adopted, and can effectively remove pollutants in the peanut oil, so that the prepared peanut oil is healthy, has the flavor characteristics of the traditional cold pressing peanut oil, and additionally endows the peanut oil with pleasant sweet flavor.
Disclosure of Invention
The invention provides a preparation method of flavor grease, which is free of aflatoxin and has stronger flavor than the traditional flavor grease.
The invention provides a preparation method of flavor grease, which is characterized by comprising the following steps of: the oil raw material is treated with an oxidant solution with an oxidation-reduction potential of 800-1500 mV.
The preparation method according to the invention, wherein the oxidation-reduction potential of the oxidant solution is 900-1450 mV.
The preparation method according to the invention, wherein the oxidation-reduction potential of the oxidant solution is 1000 to 1420mV.
The preparation method according to the present invention, wherein 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 peroxycarbonate, chlorine water and Fenton reagent.
The preparation method according to the present invention, wherein the oxidizing agent is at least one selected from the group consisting of chlorine dioxide, hydrogen peroxide, chlorine, and chlorine water.
The preparation method according to the present invention, wherein the oxidizing agent is selected from chlorine dioxide, hydrogen peroxide, chlorine gas, or chlorine water.
According to the preparation method, the solid-liquid ratio of the grease raw material to the oxidant solution is 1:1-1:10 in weight ratio.
According to the preparation method, the solid-liquid ratio of the grease raw material to the oxidant solution is 1:1-1:8 in weight ratio.
According to the preparation method, the solid-liquid ratio of the grease raw material to the oxidant solution is 1:1-1:6 in weight ratio.
According to the preparation method, the solid-liquid ratio of the grease raw material to the oxidant solution is 1:1.5-1:5 in weight ratio.
The preparation method according to the invention further comprises soaking, ultrasonic treatment, stirring or shaking treatment in the oxidant solution treatment step.
The preparation method according to the present invention, wherein the treatment time of the oxidizer solution treatment step is 10 to 120 minutes.
The preparation method according to the present invention, wherein the treatment time of the oxidizer solution treatment step is 20 to 90 minutes.
The preparation method according to the present invention, wherein after the oxidizer solution treatment step is completed, is rinsed with water until no oxidizer solution smell.
The preparation method according to the invention, wherein the rinsing step is followed by drying.
The preparation method according to the present invention, wherein the drying step comprises drying or parching.
According to the preparation method of the invention, the temperature of the drying is 90-150 ℃.
According to the preparation method of the invention, the drying time is 2-4 hours.
According to the preparation method of the invention, the stir-frying temperature is 150-170 ℃.
According to the preparation method of the present invention, the dried peanuts are subjected to a pressing step.
The preparation method according to the invention, wherein the pressing step is followed by a precipitation filtration step.
The preparation method according to the present invention, wherein the oil raw material is subjected to a pretreatment prior to the oxidizing agent solution treatment step.
The preparation method according to the present invention, wherein the pretreatment is selected from at least one of impurity removal, sieving, or ultraviolet laser color selection.
The preparation method according to the invention, wherein the pH value of the oxidizer solution is below 6.5.
The preparation method according to the invention, wherein the pH value of the oxidizer solution is 2.2-6.5.
The preparation method according to the invention, wherein the pH value of the oxidizer solution is 2.3-6.4.
The preparation method according to the invention, wherein the pH value of the oxidizer solution is 2.3-6.3.
The preparation method according to the invention, wherein the temperature of the oxidant solution is 20-30 ℃.
The preparation method according to the invention, wherein the temperature of the oxidant solution is 22-28 ℃.
The preparation process according to the invention, wherein the flushing with water is carried out until the oxidant concentration is below 10ppm.
According to the preparation method, the oil raw material is at least one selected from soybean, rapeseed, corn, sunflower seed, peanut, sesame, linseed and walnut.
According to the preparation method, the flavor grease is at least one selected from soybean oil, rapeseed oil, corn oil, sunflower seed oil, peanut oil, sesame oil, linseed oil and walnut oil.
The flavor grease obtained by the preparation method of the invention.
According to the flavor grease disclosed by the invention, the flavor grease is at least one selected from soybean oil, rapeseed oil, corn oil, sunflower seed oil, peanut oil, sesame oil, linseed oil and walnut oil.
The invention provides the use of an oxidant solution for enhancing the flavour of fats and oils, wherein a fat and oil raw material is treated with an oxidant solution having an oxidation-reduction potential of 800 to 1500 mV.
The use according to the invention, wherein the redox potential of the oxidant solution is 900 to 1450mV.
The use according to the invention, wherein the oxidation-reduction potential of the oxidant solution is 1000 to 1420mV.
The use according to the present invention wherein the oxidizing agent is selected from at least one of chlorine dioxide, hydrogen peroxide, chlorine gas, sodium hypochlorite, potassium persulfate, sodium peroxide, sodium peroxycarbonate, chlorine water and Fenton's reagent.
The use according to the invention wherein the oxidizing agent is selected from at least one of chlorine dioxide, hydrogen peroxide, chlorine gas, and chlorine water.
The use according to the invention wherein the oxidizing agent is selected from chlorine dioxide, hydrogen peroxide, chlorine, or chlorine water.
According to the application of the invention, the solid-liquid ratio of the grease raw material to the oxidant solution is 1:1-1:10 in weight ratio.
According to the application of the invention, the solid-liquid ratio of the grease raw material to the oxidant solution is 1:1-1:8 in weight ratio.
According to the application of the invention, the solid-liquid ratio of the grease raw material to the oxidant solution is 1:1-1:6 in weight ratio.
According to the application of the invention, the solid-liquid ratio of the grease raw material to the oxidant solution is 1:1.5-1:5 in weight ratio.
The use according to the invention wherein the treatment with the oxidizing agent solution further comprises soaking, ultrasound, stirring or shaking.
The use according to the invention, wherein the treatment time of the oxidizing agent solution treatment is between 10 and 120 minutes.
The use according to the invention, wherein the treatment time of the oxidizing agent solution treatment is 20 to 90 minutes.
The use according to the invention, wherein after the treatment with the oxidizing agent solution has ended, is rinsed with water until no oxidizing solution smell.
The use according to the invention, wherein the rinsing is followed by drying.
The use according to the invention, wherein the drying comprises drying or parching.
The use according to the invention, wherein the temperature of the drying is between 90 and 150 ℃.
The use according to the invention, wherein the drying time is 2 to 4 hours.
According to the application of the invention, the stir-frying temperature is 150-170 ℃.
The use according to the invention, wherein the dried peanut is pressed.
The use according to the invention, wherein the precipitation filtration is carried out after pressing.
The use according to the invention wherein the fat feedstock is subjected to a pretreatment prior to the treatment with the oxidant solution.
The use according to the invention, wherein the pretreatment is selected from at least one of impurity removal, sieving, or ultraviolet laser color selection.
The use according to the invention, wherein the pH of the oxidant solution is below 6.5.
The use according to the invention, wherein the pH of the oxidizing agent solution is 2.2 to 6.5.
The use according to the invention, wherein the pH of the oxidizing agent solution is 2.3 to 6.4.
The use according to the invention, wherein the pH of the oxidizing agent solution is 2.3 to 6.3.
The use according to the invention, wherein the temperature of the oxidant solution is 20-30 ℃.
The use according to the invention, wherein the temperature of the oxidant solution is 22-28 ℃.
The use according to the invention, wherein the flushing with water is carried out to an oxidant concentration of less than 10ppm.
The use according to the invention, wherein the oil and fat raw material is selected from at least one of soybean, rapeseed, corn, sunflower seed, peanut, sesame, linseed, walnut.
The use according to the present invention, wherein the flavor oil is at least one selected from the group consisting of soybean oil, rapeseed oil, corn oil, sunflower seed oil, peanut oil, sesame oil, linseed oil and walnut oil.
The oil and fat composition is characterized by comprising the flavor oil and fat of the invention.
Effects of the invention
The preparation method of the flavor grease can effectively remove pollutants in the flavor grease, and the prepared flavor grease has better roast flavor and sweet flavor compared with the traditional flavor grease.
Detailed Description
The preparation method of the flavor grease is characterized by comprising the following steps: the oxidant solution treatment step: the oil raw material is treated with an oxidant solution with an oxidation-reduction potential of 800-1500 mV.
In a preferred embodiment of the process according to the invention, the redox potential of the oxidant solution is preferably 900 to 1450mV, more preferably 1000 to 1420mV. In particular embodiments of the invention, the redox potential of the oxidant solution is 800mV, 807mV, 1000mV, 1200mV, 1300mV, 1301mV, 1303mV, 1320mV, 1400mV, 1402mV, 1403mV.
The oxidant is selected from chlorine dioxide, hydrogen peroxide, chlorine, sodium hypochlorite, potassium persulfate, sodium peroxide, sodium peroxycarbonate, chlorine water and Fenton reagent ((Fe) 2+ /H 2 O 2 ) At least one of). The oxidizing agent is preferably at least one selected from the group consisting of chlorine dioxide, hydrogen peroxide, chlorine gas, and chlorine water. The oxidizing agent may be used in a mixture of one or two or more. Preferably the oxidizing agent is selected from chlorine dioxide, hydrogen peroxide, chlorine gas, or chlorine water.
In the present invention, the oxidation-reduction potential (ORP value) is measured in an ORP meter calibrated with a standard solution under an environment of normal temperature and normal pressure (25 ℃ and standard atmospheric pressure). The ORP meter used is, for example, a portable oxidation-reduction potentiometer available from Metrele-Tolyduo, inc., model SG 2-ELK.
The oxidizer solution may be prepared using methods conventional in the art. For example, the chlorine dioxide solution may be prepared using commercially available chlorine dioxide generators. The chlorine water may be prepared in situ by chemical reactions, such as the reaction of manganese dioxide with concentrated hydrochloric acid.
Because the chlorine dioxide preparation agent such as chlorine dioxide effervescent tablet is commercially available, the principle is that chlorite reacts with solid acid in water or meets water and then releases chlorine dioxide, the specific chlorine dioxide dosage is not controllable, the content is not controllable, and only a certain amount of chlorine dioxide preparation agent can be gradually added until the ORP value reaches the target value. It should be noted that the concentration of the effective chlorine dioxide according to the invention is lower than 2.5g/L, so that the ORP value of the solution can reach the target value.
In a preferred embodiment of the production method of the present invention, the pH of the oxidizing agent solution is 6.5 or less, preferably the pH of the oxidizing agent solution is 2.2 to 6.5, more preferably the pH of the oxidizing agent solution is 2.3 to 6.4, and even more preferably the pH of the oxidizing agent solution is 2.3 to 6.3.
In a specific embodiment of the preparation method of the present invention, the pH of the oxidizer solution is 2.3, 2.4, 2.5, 2.6, 2.8, 2.9, 3.2, 3.5, 3.6, 3.8, 6.2.
In a preferred embodiment of the process according to the invention, the temperature of the oxidant solution is 20 to 30 ℃, preferably the temperature of the oxidant solution is 22 to 28 ℃. In a specific embodiment of the invention, the temperature of the oxidant solution is 25 ℃.
In a preferred embodiment of the preparation method of the present invention, the oil and fat raw material may be obtained commercially. The fat feedstock may be subjected to a pretreatment prior to the oxidant solution treatment step, as desired.
The pretreatment is selected from at least one of impurity removal (removing broken stone and the like), screening (for example, 8mm round hole screening), or ultraviolet laser color selection.
In a preferred embodiment of the preparation method of the present invention, the solid-to-liquid ratio of the oil and fat raw material to the oxidizing agent solution is 1:1 to 1:10, preferably 1:1 to 1:8, more preferably 1:1 to 1:6, and even more preferably 1:1.5 to 1:5 by weight.
In the specific embodiment of the preparation method, the solid-to-liquid ratio of the oil raw material to the oxidant solution is 1:1.5, 1:3.3 and 1:5 in weight ratio. In a preferred embodiment of the method of preparation of the present invention, the step of treating the oxidant solution further comprises immersing, sonicating, stirring or shaking. By these treatments, the oxidizer solution treatment step can be sufficiently performed. These treatments may be appropriately selected as needed. These treatments may be used in combination as appropriate. The specific conditions for these treatments may also be appropriately selected as needed.
In a preferred embodiment of the production method of the present invention, the treatment time of the oxidizing agent solution treatment step may be suitably 10 to 120 minutes, preferably 20 to 90 minutes.
In a preferred embodiment of the method of the present invention, after the oxidant solution treatment step is completed, the process is rinsed with water until no oxidizing solution odor is present. In particular with water to an oxidant concentration of less than 10ppm.
A drying step is performed after the rinsing step. The drying step includes, for example, drying or parching. The drying may be, for example, infrared drying, hot air drying or oven drying. The temperature of the drying is, for example, 90-150 ℃. The drying time is, for example, 2 to 4 hours. The frying temperature is 150-170 ℃.
In a preferred embodiment of the method of the present invention, the dried peanuts are subjected to a pressing step. The pressing step may be performed by selecting conventional pressing conditions.
In a preferred embodiment of the process according to the invention, the pressing step is followed by a precipitation filtration step.
In a preferred embodiment of the preparation method of the present invention, the oil and fat raw material is at least one selected from soybean, rapeseed, corn, sunflower seed, peanut, sesame, linseed and walnut.
In a preferred embodiment of the preparation method of the present invention, the flavor oil is at least one selected from the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, linseed oil and walnut oil.
The flavor grease can be obtained by the preparation method of the invention. The flavor grease is at least one selected from soybean oil, rapeseed oil, corn oil, sunflower seed oil, peanut oil, sesame oil, linseed oil and walnut oil. The flavor grease has the characteristics of health and aroma, can effectively remove pollutants in the flavor grease, and has better roast aroma and sweet aroma flavors compared with the traditional flavor grease.
The present invention also provides a fat and oil composition, which is characterized by comprising the flavor fat and oil of the present invention.
The invention also provides the use of the oxidant solution in enhancing the flavour of the fat, wherein the fat raw material is treated with the oxidant solution having an oxidation-reduction potential of 800-1500 mV.
In a preferred embodiment of the use according to the invention, the redox potential of the oxidant solution is 900 to 1450mV, more preferably the redox potential of the oxidant solution is 1000 to 1420mV. In particular embodiments of the invention, the redox potential of the oxidant solution is 800mV, 807mV, 1000mV, 1200mV, 1300mV, 1301mV, 1303mV, 1320mV, 1400mV, 1402mV, 1403mV.
In a preferred embodiment of the use according to the invention, the oxidizing agent is selected from the group consisting of chlorine dioxide, hydrogen peroxide, chlorine, sodium hypochlorite, potassium persulfate, sodium peroxide, sodium peroxycarbonate, chlorine water and Fenton reagent ((Fe) 2+ /H 2 O 2 ) At least one of). The oxidizing agent is preferably at least one selected from the group consisting of chlorine dioxide, hydrogen peroxide, chlorine gas, and chlorine water. The oxidizing agent may be used in a mixture of one or two or more. Preferably the oxidizing agent is selected from chlorine dioxide, hydrogen peroxide, chlorine gas, or chlorine water.
In the present invention, the oxidation-reduction potential (ORP value) is measured in an ORP meter calibrated with a standard solution under an environment of normal temperature and normal pressure (25 ℃ and standard atmospheric pressure). The ORP meter used is, for example, a portable oxidation-reduction potentiometer available from Metrele-Tolyduo, inc., model SG 2-ELK.
The oxidizer solution may be prepared using methods conventional in the art. For example, the chlorine dioxide solution may be prepared using commercially available chlorine dioxide generators. The chlorine water may be prepared in situ by chemical reactions, such as the reaction of manganese dioxide with concentrated hydrochloric acid.
Because the chlorine dioxide preparation agent such as chlorine dioxide effervescent tablet is commercially available, the principle is that chlorite reacts with solid acid in water or meets water and then releases chlorine dioxide, the specific chlorine dioxide dosage is not controllable, the content is not controllable, and only a certain amount of chlorine dioxide preparation agent can be gradually added until the ORP value reaches the target value. It should be noted that the concentration of the effective chlorine dioxide according to the invention is lower than 2.5g/L, so that the ORP value of the solution can reach the target value.
In a preferred embodiment of the use according to the present invention, the pH of the oxidizing agent solution is 6.5 or less, preferably 2.2 to 6.5, more preferably 2.3 to 6.4, and even more preferably 2.3 to 6.3.
In a specific embodiment of the use according to the invention, the pH of the oxidant solution is 2.3, 2.4, 2.5, 2.6, 2.8, 2.9, 3.2, 3.5, 3.6, 3.8, 6.2.
In a preferred embodiment of the use according to the invention, the temperature of the oxidant solution is 20 to 30 ℃, preferably the temperature of the oxidant solution is 22 to 28 ℃. In a specific embodiment of the invention, the temperature of the oxidant solution is 25 ℃.
In a preferred embodiment of the use of the present invention, the oil and fat raw material is commercially available. The fat feedstock may be subjected to a pretreatment prior to the oxidant solution treatment step, as desired.
The pretreatment is selected from at least one of impurity removal (removing broken stone and the like), screening (for example, 8mm round hole screening), or ultraviolet laser color selection.
In a preferred embodiment of the use of the present invention, the solid-to-liquid ratio of the oil and fat raw material to the oxidizing agent solution is 1:1 to 1:10, preferably 1:1 to 1:8, more preferably 1:1 to 1:6, and even more preferably 1:1.5 to 1:5 by weight.
In a specific embodiment of the application of the invention, the solid-to-liquid ratio of the oil raw material to the oxidant solution is 1:1.5, 1:3.3 and 1:5 in weight ratio.
In a preferred embodiment of the use according to the invention, the treatment with the oxidizing agent solution also comprises soaking, ultrasound, stirring or shaking. By these treatments, the oxidizer solution treatment can be sufficiently performed. These treatments may be appropriately selected as needed. These treatments may be used in combination as appropriate. The specific conditions for these treatments may also be appropriately selected as needed.
In a preferred embodiment of the use according to the invention, the treatment time of the oxidizing agent solution treatment may suitably be from 10 to 120 minutes, preferably from 20 to 90 minutes.
In a preferred embodiment of the use according to the invention, the oxidizing agent solution is rinsed with water after the end of the treatment until no oxidizing solution smell is present. In particular with water to an oxidant concentration of less than 10ppm.
Drying is performed after the rinsing. The drying includes, for example, drying or parching. The drying may be, for example, infrared drying, hot air drying or oven drying. The temperature of the drying is, for example, 90-150 ℃. The drying time is, for example, 2 to 4 hours. The frying temperature is 150-170 ℃.
In a preferred embodiment of the use according to the invention, the dried peanut is pressed. The pressing may be performed by selecting conventional pressing conditions.
In a preferred embodiment of the use according to the invention, the precipitation filtration is carried out after pressing.
In a preferred embodiment of the use of the present invention, the oil and fat material is at least one selected from the group consisting of soybean, rapeseed, corn, sunflower seed, peanut, sesame, linseed and walnut.
In a preferred embodiment of the use of the present invention, the flavor oil is at least one selected from the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, linseed oil and walnut oil.
The following detailed description of various aspects of the invention is provided in connection with examples to enable those skilled in the art to better understand the invention, but is not limited thereto.
The following examples use instrumentation conventional in the art. The experimental methods, in which specific conditions are not noted in the following examples, are generally conducted under conventional conditions or under conditions recommended by the manufacturer. The following examples use various starting materials, and unless otherwise indicated, conventional commercial products were used. In the description of the present invention and the following examples, "%" indicates weight percent unless otherwise specified.
Examples
1. Oxidation-reduction potential (ORP value) measurement method:
taking chlorine dioxide solution as an example, an electrode (a Metler Redox electrode InLab Redox, provided with a cable S7-BNC 1.2 m) of an ORP meter corrected by a standard solution (the correction solution is Redox 220mV/PH 7) is inserted into the chlorine dioxide solution under the environment of normal temperature and normal pressure (25 ℃), and the mV value read in a display screen is the ORP value of the current solution. The ORP meter used was a portable oxidation-reduction potentiometer made by Metrele-Toli Co., ltd., model SG 2-ELK.
2. Preparation of chlorine dioxide solution
The chlorine dioxide effervescent tablet adopts a commercially available chlorine dioxide preparation agent (such as a megacrown brand chlorine dioxide effervescent tablet, the marked concentration of which is 100mg of chlorine dioxide gas can be released from each tablet), and the concentration of the effective chlorine dioxide in the patent is lower than 2.5g/L based on the mass of the releasable chlorine dioxide gas provided by the commercially available chlorine dioxide preparation agent, so that the ORP value of the solution can reach a target value.
3. Chlorine dioxide residual concentration detection method
A portable chlorine dioxide detector (model PGD3-C-CLO 2) produced by Shenzhen Xinhairui technology development limited company is adopted, when the portable chlorine dioxide detector is used, a detector head is placed at a position 5cm away from a material, and the reading on a display screen is the residual concentration of chlorine dioxide.
4. Ozone residual concentration detection method
A portable high-precision ozone analyzer (model HGD 600-O3) produced by Shenzhen Xinhairui technology development Co., ltd is adopted, when in use, a detector head is placed at a position 5cm away from a material, and the reading on a display screen is the residual concentration of ozone.
5. Chlorine residual concentration detection method
A pumping type chlorine detector (model KP 830) provided by Jinan Hongan electronic Co., ltd is adopted, when in use, the detector is placed at a position 5cm away from the material, and the reading on the display screen is the residual concentration of chlorine.
6. Chlorine water preparing process
15g of manganese dioxide was added to a 250mL single neck round bottom flask, followed by 60mL of 12mol concentration via a constant pressure separatory funnelAnd (3) closing a charging port of the round-bottom flask after adding concentrated hydrochloric acid/L, heating by an alcohol lamp, starting the reaction, introducing generated chlorine into 3.3kg of deionized water through a buffer bottle, detecting the chlorine flow rate of 0.5mL/min on line by a rotameter, and reacting for 20min to obtain chlorine water with the ORP value of 1200mV, wherein the redundant tail gas is absorbed by 150mL of sodium hydroxide solution with the concentration of 1.71 mol/L. The chemical equation is 4HCl+MnO 2 ==MnCl 2 +2H 2 O+Cl 2 ↑。
7. The content test method of aflatoxin B1 (AFB 1) comprises the following steps:
the test adopts an aflatoxin B1 fluorescent quantitative rapid detector produced by Nanjing microorganism technology Co. The specific operation steps are that,
(1) Taking 5+/-0.05 g of crude oil supernatant after precipitation and filtration in a 50ml centrifuge tube;
(2) 25ml of 80% methanol water is added, the mixture is kept stand for a few seconds after shaking for 5min by a vortex oscillator, 1ml of liquid is taken out and is put into a 2ml centrifuge tube, and the mixture is centrifuged for 2min at 4000 rpm;
(3) Adding 600 μl of sample diluent into a centrifuge tube, adding 100 μl of centrifugal supernatant, mixing with vortex oscillator for 3-5 seconds, collecting 100 μl of diluted liquid, and adding into sample adding hole of the detection card;
(4) Placing the detection card in a constant temperature incubator at 37 ℃, and covering the detection card for reaction for 8min; the test card is then inserted into the test socket of the instrument, and the result is read and printed.
The preparation method of 80% methanol water comprises accurately weighing 800ml anhydrous methanol (AR grade), adding 200ml pure water, mixing, and sealing for storage.
8. The preference evaluation method comprises the following steps:
10g of the oil sample to be evaluated is taken in a 50ml oil smelling bottle, and 12 flavor evaluators score according to the preference degree, wherein the scoring interval is 0-10 points, and the higher the score is, the more preferred. The taste raters all have the habit of eating the peanut oil daily.
Example 1
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1300mV, the temperature is 25 ℃, and the pH value is 2.4.
(3) Weighing 1kg of the peanut product obtained by color selection in the step (1), adding the peanut product into the step (2), and carrying out shaking table treatment for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then spreading and baking the peanut in a baking oven at 105 ℃ for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 1 of the embodiment.
Example 2
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 1.5kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1350mV, the temperature of 25 ℃ and the pH value of 2.6.
(3) Weighing 1kg of the peanut product obtained by color selection in the step (1), adding the peanut product into the step (2), and carrying out shaking table treatment for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then drying the peanut in a drying oven at 105 ℃ for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 2 of the embodiment.
Example 3
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 5kg deionized water to prepare a chlorine dioxide solution with 1320mV ORP value, the temperature is 25 ℃, and the pH value is 2.6.
(3) Weighing 1kg of the peanut product obtained by color selection in the step (1), adding the peanut product into the step (2), and carrying out shaking table treatment for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then drying the peanut in a drying oven at 105 ℃ for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 3 of the embodiment.
Example 4
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1400mV, the temperature is 25 ℃, and the pH value is 2.3.
(3) Weighing 1kg of the peanut product obtained by color selection in the step (1), adding the peanut product into the step (2), and carrying out shaking table treatment for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then drying the peanut in a drying oven at 90 ℃ for 4 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 4 of the embodiment.
Example 5
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1400mV, the temperature is 25 ℃, and the pH value is 2.4.
(3) Weighing 1kg of the peanut product obtained by color selection in the step (1), adding the peanut product into the step (2), and carrying out shaking table treatment for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then drying the peanut in a baking oven at 150 ℃ for 2 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 5 of the embodiment.
Example 6
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare chlorine dioxide solution with ORP value of 1000mV, temperature of 25 ℃ and pH value of 3.2.
(3) Weighing 1kg of the peanut which is obtained by color selection in the step (1), adding the peanut into the step (2), and soaking for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then drying the peanut in a drying oven at 105 ℃ for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the example peanut oil 6.
Example 7
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 800mV, the temperature is 25 ℃, and the pH value is 3.6.
(3) Weighing 1kg of the peanut which is obtained by color selection in the step (1), adding the peanut into the step (2), and soaking for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then spreading and baking the peanut in a baking oven at 105 ℃ for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 7 of the embodiment.
Example 8
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Adding 160 ml of 30% hydrogen peroxide into 1.7kg of deionized water to prepare a hydrogen peroxide solution with the ORP value of 1400mV, wherein the temperature is 25 ℃, and the pH value is 6.2.
(3) Weighing 1kg of the peanut which is obtained by color selection in the step (1), adding the peanut into the step (2), and soaking for 20 min.
(4) Filtering the solution of the peanut obtained in the step (3) through a screen, flushing the solution by clean water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then spreading and baking the solution in a baking oven at 105 ℃ for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the example peanut oil 8.
Example 9
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) The chlorine water with the ORP value of 1200mV is prepared by adopting the method 6, the temperature is 25 ℃, and the pH value is 3.8.
(3) Weighing 1kg of the peanut which is obtained by color selection in the step (1), adding the peanut into the step (2), and soaking for 20 min.
(4) Filtering the solution of the peanut obtained in the step (3) through a screen, flushing the solution by clean water until the reading of a chlorine detector is lower than 10ppm, and then spreading and baking the solution in a baking oven at 105 ℃ for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 9 of the embodiment.
Example 10
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide was added to 3.3kg deionized water to prepare a chlorine dioxide solution having an ORP value of 807mV at 25 ℃ and pH of 3.5.
(3) Weighing 1kg of the peanut product obtained by color selection in the step (1), adding the peanut product into the step (2), and soaking for 10 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then spreading and baking the peanut in a baking oven at 105 ℃ for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by using a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 10 of the embodiment.
Example 11
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1402mV, the temperature of 25 ℃ and the pH value of 2.3.
(3) Weighing 1kg of the peanut which is obtained by color selection in the step (1), adding the peanut into the step (2), and soaking for 120 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then spreading and baking the peanut in a baking oven at 105 ℃ for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the example peanut oil 11.
Example 12
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1301mV, the temperature is 25 ℃, and the pH value is 2.8.
(3) Weighing 1kg of the peanut product obtained by color selection in the step (1), adding the peanut product into the step (2), and carrying out shaking table treatment for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and parching at 105 ℃ for 3 hours.
(5) And (3) extracting oil from the dried peanuts in the step (4) by using a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 12 of the embodiment.
Example 13
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1301mV, the temperature is 25 ℃, and the pH value is 2.8.
(3) Weighing 1kg of the peanut product obtained by color selection in the step (1), adding the peanut product into the step (2), and carrying out shaking table treatment for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and drying the peanut by using a hot air dryer at the temperature of 95 ℃ for 4 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 13 of the embodiment.
Example 14
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1303mV, the temperature of 25 ℃ and the pH value of 2.9.
(3) Weighing 1kg of the peanut product obtained by color selection in the step (1), adding the peanut product into the step (2), and carrying out shaking table treatment for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and drying the peanut by using an infrared dryer at the temperature of 150 ℃ for 2 hours.
(5) And (3) extracting oil from the dried peanuts in the step (4) by using a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 14 of the embodiment.
Example 15
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1400mV, the temperature is 25 ℃, and the pH value is 2.5.
(3) Weighing 1kg of the peanut which is obtained by color selection in the step (1), adding the peanut into the step (2), and carrying out ultrasonic treatment for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then spreading and baking the peanut in a baking oven at 105 ℃ for 3 hours.
(5) And (3) extracting oil from the dried peanuts in the step (4) by using a screw oil press, and precipitating and filtering crude oil to obtain the peanut oil 15 of the embodiment.
Example 16
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1403mV, the temperature of 25 ℃ and the pH value of 2.6.
(3) Weighing 1kg of the peanut product obtained by color selection in the step (1), adding the peanut product into the step (2), and stirring for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then spreading and baking the peanut in a baking oven at 105 ℃ for 3 hours.
(5) And (3) extracting oil from the dried peanuts in the step (4) by using a screw oil press, and precipitating and filtering crude oil to obtain the example peanut oil 16.
Comparative example 1
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Weighing 300g of the peanut which is the receiving product obtained in the color selection in the step (1), stir-frying at 160 ℃ for 20min, and then squeezing oil by a screw oil press, and precipitating and filtering crude oil to obtain the traditional peanut oil.
Comparative example 2
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 700mV, the temperature is 25 ℃, and the pH value is 3.7.
(3) Weighing 1kg of the peanut which is obtained by color selection in the step (1), adding the peanut into the step (2), and soaking for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then drying the peanut in a drying oven at 105 ℃ for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the comparative peanut oil 1.
Comparative example 3
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Chlorine dioxide is added into 3.3kg deionized water to prepare a chlorine dioxide solution with the ORP value of 1600mV, the temperature is 25 ℃, and the pH value is 2.1.
(3) Weighing 1kg of the peanut which is obtained by color selection in the step (1), adding the peanut into the step (2), and soaking for 20 min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then flatly paving and drying the peanut in a 105 ℃ oven for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the comparative peanut oil 2.
Comparative example 4
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Weighing 1kg of the peanut as a receiving product obtained by color selection in the step (1), spreading the peanut in a glass tray with the diameter of 600mm, placing an ultraviolet lamp with the wavelength of 365 nm and the power of 1500W at the top of a sealed wooden box with the size of 700mm multiplied by 150mm, placing the glass tray with the peanut at the bottom of the wooden box, irradiating the glass tray with the ultraviolet lamp with the irradiation height of 20 cm, and after the ultraviolet lamp is fully preheated, starting to treat the sample for 20 min.
(3) And (3) extracting oil from the peanuts treated in the step (2) by using a screw oil press, and precipitating and filtering crude oil to obtain the comparative peanut oil 3.
Comparative example 5
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Weighing 1kg of the peanut product obtained by color selection in the step (1), spreading the peanut product in a glass tray with the diameter of 600mm, placing the peanut product at the bottom of a sealed stainless steel box with the size of 700mm multiplied by 150mm, introducing ozone with the commercial purity of 99%, enabling the concentration of the ozone in the stainless steel box to be 90mg/L, and controlling the ozone gas amount by adjusting a flowmeter, wherein the treatment time is 20min.
(3) And (3) placing the peanuts treated in the step (2) in a fume hood to remove residual ozone until the reading of the portable high-precision ozone analyzer is lower than 10ppm.
(4) And (3) squeezing the peanut obtained in the step (3) by using a screw oil press, and precipitating and filtering crude oil to obtain the comparative peanut oil 4.
Comparative example 6
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) 66 chlorine dioxide effervescent tablets are added into 3.3kg deionized water to obtain a chlorine dioxide solution with the theoretical concentration of chlorine dioxide of 2g/L and the ORP value of 1800mV, wherein the temperature is 25 ℃, and the pH value is 2.1.
(3) Weighing 1kg of the peanut which is obtained by color selection in the step (1), adding the peanut into the step (2), and soaking for 20min.
(4) Filtering the peanut obtained in the step (3) by using a screen, flushing the peanut with clear water until the reading of a portable chlorine dioxide detector is lower than 10ppm, and then flatly paving and drying the peanut in a 105 ℃ oven for 3 hours.
(5) And (3) pressing the dried peanuts in the step (4) by a screw oil press, and precipitating and filtering crude oil to obtain the comparative peanut oil 5.
Comparative example 7
(1) The method comprises the steps of taking commercial peanuts as raw materials, removing stones by a stone remover, removing impurities, sieving by an 8mm round hole sieve, taking the upper part of the sieve, and performing ultraviolet laser color selection by an optical sorter with the model of Nimbus 640 (width 2200mm, length 3500mm, height 2450mm and feeding height H2200 mm).
(2) Weighing 1kg of the peanut as a receiving product obtained by color selection in the step (1), spreading the peanut in a glass tray with the diameter of 600mm, and then placing the peanut at the bottom of a wooden box with the size of 700mm multiplied by 150 mm; and then taking a crushed sample of the chlorine dioxide effervescent tablet, placing the crushed sample in a beaker, adding water to release chlorine dioxide, filling a stainless steel box, taking out the beaker filled with chlorine dioxide through a box body organization when the concentration in the stainless steel box is 90mg/L, and detecting the concentration of the chlorine dioxide through a chlorine dioxide detector, wherein the treatment time is 20min.
(3) And (3) placing the peanuts treated in the step (2) in a fume hood to remove residual chlorine dioxide until the reading of the portable chlorine dioxide detector is lower than 10ppm.
(4) And (3) squeezing the peanut obtained in the step (3) by using a screw oil press, and precipitating and filtering crude oil to obtain the comparative peanut oil 6.
TABLE 1 Aspergillus flavus detection results
| AFB1 content, ppb | |
| Example 1 | Not detected |
| Example 2 | Not detected |
| Example 3 | Not detected |
| Example 4 | Not detected |
| Example 5 | Not detected |
| Example 6 | Not detected |
| Example 7 | Not detected |
| Example 8 | Not detected |
| Example 9 | Not detected |
| Example 10 | Not detected |
| Example 11 | Not detected |
| Example 12 | Not detected |
| Example 13 | Not detected |
| Example 14 | Not detected |
| Example 15 | Not detected |
| Example 16 | Not detected |
| Comparative example 1 | 23 |
| Comparative example 2 | Not detected |
| Comparative example 3 | Not detected |
| Comparative example 4 | 18 |
| Comparative example 5 | 14 |
| Comparative example 6 | Not detected |
| Comparative example 7 | 19 |
Table 2 sensory evaluation results
| Flavor profile | Flavor favorability (0-10 min) | |
| Example 1 | Sweet and roasted incense | 8 |
| Example 2 | Sweet and roasted incense | 8 |
| Example 3 | Sweet and roasted incense | 9 |
| Example 4 | Sweet and roasted incense | 9 |
| Example 5 | Sweet and roasted incense | 9 |
| Example 6 | Sweet and roasted incense | 9 |
| Example 7 | Sweet and roasted incense | 9 |
| Example 8 | Sweet and roasted incense | 9 |
| Example 9 | Sweet and roasted incense | 9 |
| Example 10 | Sweet and roasted incense | 9 |
| Example 11 | Sweet and roasted incense | 9 |
| Example 12 | Sweet and roasted incense | 9 |
| Example 13 | Sweet and roasted incense | 9 |
| Example 14 | Sweet and roasted incense | 9 |
| Example 15 | Sweet and roasted incense | 9 |
| Example 16 | Sweet and roasted incense | 9 |
| Comparative example 1 | Roasted fragrant, burnt smell and burnt paste | 7 |
| Comparative example 2 | Raw taste and green taste | 5 |
| Comparative example 3 | Peculiar smell and roast fragrance | 2 |
| Comparative example 4 | Peculiar smell, green taste and roast flavor | 2 |
| Comparative example 5 | Peculiar smell, green taste and roast flavor | 2 |
| Comparative example 6 | Peculiar smell, burnt smell and roasted fragrance | 2 |
| Comparative example 7 | Peculiar smell and burnt smell | 1 |
Claims (66)
1. A method for preparing flavor grease is characterized by comprising
The oxidant solution treatment step: treating the grease raw material with an oxidant solution with oxidation-reduction potential of 800-1500 mV,
the solid-liquid ratio of the grease raw material to the oxidant solution is 1:1-1:10 by weight ratio,
the oxidant solution treatment step also comprises soaking, ultrasonic treatment, stirring or shaking table treatment,
the pH of the oxidizer solution is below 6.5.
2. The production method according to claim 1, wherein the oxidation-reduction potential of the oxidizing agent solution is 900 to 1450mV.
3. The production method according to claim 1 or 2, wherein the oxidation-reduction potential of the oxidizing agent solution is 1000 to 1420mV.
4. The production method according to claim 1 or 2, wherein 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 peroxycarbonate, chlorine water, and Fenton reagent.
5. The production method according to claim 1 or 2, wherein the oxidizing agent is selected from at least one of chlorine dioxide, hydrogen peroxide, chlorine, and chlorine water.
6. The production method according to claim 1 or 2, wherein the oxidizing agent is selected from chlorine dioxide, hydrogen peroxide, chlorine gas, or chlorine water.
7. The production method according to claim 1 or 2, wherein the solid-to-liquid ratio of the fat raw material to the oxidizing agent solution is 1:1.5 to 1:10 in terms of a weight ratio.
8. The production method according to claim 1 or 2, wherein the solid-to-liquid ratio of the fat raw material to the oxidizing agent solution is 1:1 to 1:8 in terms of a weight ratio.
9. The production method according to claim 1 or 2, wherein the solid-to-liquid ratio of the fat raw material to the oxidizing agent solution is 1:1 to 1:6 in terms of a weight ratio.
10. The production method according to claim 1 or 2, wherein the solid-to-liquid ratio of the fat raw material to the oxidizing agent solution is 1:1.5 to 1:5 by weight ratio.
11. The production method according to claim 1 or 2, wherein the treatment time of the oxidizing agent solution treatment step is 10 to 90 minutes.
12. The production method according to claim 1 or 2, wherein the treatment time of the oxidizing agent solution treatment step is 10 to 120 minutes.
13. The production method according to claim 1 or 2, wherein the treatment time of the oxidizing agent solution treatment step is 20 to 90 minutes.
14. The production method according to claim 1 or 2, wherein after the oxidizer solution treatment step is ended, the oxidizer solution is rinsed with water until no smell of the oxidizer solution.
15. The method of claim 14, wherein the rinsing step is followed by drying.
16. The method of claim 15, wherein the drying step comprises oven drying or parching.
17. The production method according to claim 16, wherein the temperature of the drying is 90 to 150 ℃.
18. The production method according to claim 16, wherein the time of drying is 2 to 4 hours.
19. The preparation method according to claim 16, wherein the temperature of the stir-frying is 150-170 ℃.
20. The preparation method according to claim 15, wherein the dried peanuts are subjected to a pressing step.
21. The method of claim 20, wherein the pressing step is followed by a precipitation filtration step.
22. The production method according to claim 1 or 2, wherein the fat raw material is subjected to pretreatment before the oxidizing agent solution treatment step.
23. The method of claim 22, wherein the pretreatment is selected from at least one of impurity removal, sieving, or ultraviolet laser color selection.
24. The production method according to claim 1 or 2, wherein the pH of the oxidizer solution is 2.3 to 6.5.
25. The production method according to claim 1 or 2, wherein the pH of the oxidizer solution is 2.2 to 6.5.
26. The production method according to claim 1 or 2, wherein the pH of the oxidizer solution is 2.3 to 6.4.
27. The production method according to claim 1 or 2, wherein the pH of the oxidizer solution is 2.3 to 6.3.
28. The production method according to claim 1 or 2, wherein the temperature of the oxidizer solution is 20 to 30 ℃.
29. The production method according to claim 1 or 2, wherein the temperature of the oxidizing agent solution is 22 to 28 ℃.
30. The method of claim 14, wherein the oxidizing agent is washed with water to a concentration of less than 10ppm.
31. The production method according to claim 1 or 2, wherein the oil raw material is at least one selected from the group consisting of soybean, rapeseed, corn, sunflower seed, peanut, sesame, linseed, and walnut.
32. A flavor oil obtained by the production method according to any one of claims 1 to 30.
33. The flavor oil of claim 32, which is at least one selected from the group consisting of soybean oil, canola oil, corn oil, sunflower oil, peanut oil, sesame oil, linseed oil, and walnut oil.
34. Use of an oxidant solution for enhancing the flavour of a fat, wherein a fat feedstock is treated with an oxidant solution having an oxidation-reduction potential of 800 to 1500mV, wherein,
the solid-liquid ratio of the grease raw material to the oxidant solution is 1:1-1:10 by weight ratio,
the oxidant solution treatment also comprises soaking, ultrasonic treatment, stirring or shaking table treatment,
the pH of the oxidizer solution is below 6.5.
35. Use according to claim 34, wherein the oxidation-reduction potential of the oxidant solution is 900-1450 mV.
36. Use according to claim 34 or 35, wherein the redox potential of the oxidant solution is 1000-1420 mV.
37. The use according to claim 34 or 35, wherein the oxidizing agent is selected from at least one of chlorine dioxide, hydrogen peroxide, chlorine gas, sodium hypochlorite, potassium persulfate, sodium peroxide, sodium peroxycarbonate, chlorine water and Fenton reagent.
38. The use according to claim 34 or 35, wherein the oxidizing agent is selected from at least one of chlorine dioxide, hydrogen peroxide, chlorine gas, and chlorine water.
39. The use according to claim 34 or 35, wherein the oxidizing agent is selected from chlorine dioxide, hydrogen peroxide, chlorine gas, or chlorine water.
40. Use according to claim 34 or 35, wherein the solid to liquid ratio of the fat raw material to the oxidant solution is from 1:1.5 to 1:10 by weight.
41. Use according to claim 34 or 35, wherein the solid to liquid ratio of the fat raw material to the oxidant solution is in the range of 1:1 to 1:8 by weight.
42. Use according to claim 34 or 35, wherein the solid to liquid ratio of the fat raw material to the oxidant solution is from 1:1 to 1:6 by weight.
43. Use according to claim 34 or 35, wherein the solid to liquid ratio of the fat raw material to the oxidant solution is from 1:1.5 to 1:5 by weight.
44. Use according to claim 34 or 35, wherein the treatment time of the oxidant solution treatment is between 10 and 90 minutes.
45. Use according to claim 34 or 35, wherein the treatment time of the oxidant solution treatment is between 10 and 120 minutes.
46. Use according to claim 34 or 35, wherein the treatment time of the oxidant solution treatment is 20-90 minutes.
47. Use according to claim 34 or 35, wherein after the oxidant solution treatment is completed, the solution is rinsed with water until no oxidizing solution smell.
48. The use according to claim 47, wherein said rinsing is followed by drying.
49. The use according to claim 48, wherein said drying comprises oven drying or parching.
50. The use according to claim 49, wherein the temperature of the drying is from 90 to 150 ℃.
51. The use according to claim 49, wherein the drying time is 2 to 4 hours.
52. The use according to claim 49, wherein the temperature of the frying is 150-170 ℃.
53. The use according to claim 49, wherein the dried peanut is pressed.
54. The method of claim 53, wherein the filtration is performed after the pressing.
55. Use according to claim 34 or 35, wherein the fat feedstock is pre-treated prior to treatment with the oxidant solution.
56. The use of claim 55, wherein the pretreatment is selected from at least one of impurity removal, sieving, or ultraviolet laser color selection.
57. Use according to claim 34 or 35, wherein the pH of the oxidant solution is between 2.3 and 6.5.
58. Use according to claim 34 or 35, wherein the pH of the oxidant solution is between 2.2 and 6.5.
59. Use according to claim 34 or 35, wherein the pH of the oxidant solution is between 2.3 and 6.4.
60. Use according to claim 34 or 35, wherein the pH of the oxidant solution is between 2.3 and 6.3.
61. Use according to claim 34 or 35, wherein the temperature of the oxidant solution is 20-30 ℃.
62. Use according to claim 34 or 35, wherein the temperature of the oxidant solution is between 22 and 28 ℃.
63. The method of claim 47, wherein the oxidizing agent is washed with water to a concentration of less than 10ppm.
64. The use according to claim 34 or 35, wherein the lipid source is selected from at least one of soybean, rapeseed, corn, sunflower seed, peanut, sesame, linseed, walnut.
65. The use according to claim 34 or 35, wherein the flavour oil is selected from at least one of soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, linseed oil, walnut oil.
66. An oil or fat composition comprising the flavor oil or fat of claim 32 or 33.
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