CN115678667B - Method for preparing peanut flavor oil and application thereof - Google Patents
Method for preparing peanut flavor oil and application thereof Download PDFInfo
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- CN115678667B CN115678667B CN202211307621.5A CN202211307621A CN115678667B CN 115678667 B CN115678667 B CN 115678667B CN 202211307621 A CN202211307621 A CN 202211307621A CN 115678667 B CN115678667 B CN 115678667B
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- 241001553178 Arachis glabrata Species 0.000 title claims abstract description 156
- 235000020232 peanut Nutrition 0.000 title claims abstract description 156
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 155
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 155
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 155
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 94
- 235000019634 flavors Nutrition 0.000 title claims abstract description 93
- 238000000034 method Methods 0.000 title claims abstract description 55
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 74
- 239000000312 peanut oil Substances 0.000 claims abstract description 74
- 239000003921 oil Substances 0.000 claims abstract description 65
- 235000019198 oils Nutrition 0.000 claims abstract description 65
- 235000012054 meals Nutrition 0.000 claims abstract description 45
- 239000000126 substance Substances 0.000 claims abstract description 27
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 239000002002 slurry Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000011282 treatment Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 150000003216 pyrazines Chemical class 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000047 product Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000006227 byproduct Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 15
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 8
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 239000007790 solid phase Substances 0.000 description 5
- 239000007791 liquid phase Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 239000008234 soft water Substances 0.000 description 3
- 239000011343 solid material Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 description 2
- 239000001934 2,5-dimethylpyrazine Substances 0.000 description 2
- HJFZAYHYIWGLNL-UHFFFAOYSA-N 2,6-Dimethylpyrazine Chemical compound CC1=CN=CC(C)=N1 HJFZAYHYIWGLNL-UHFFFAOYSA-N 0.000 description 2
- WHMWOHBXYIZFPF-UHFFFAOYSA-N 2-ethyl-3,(5 or 6)-dimethylpyrazine Chemical compound CCC1=NC(C)=CN=C1C WHMWOHBXYIZFPF-UHFFFAOYSA-N 0.000 description 2
- 239000004927 clay Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- KVFIJIWMDBAGDP-UHFFFAOYSA-N ethylpyrazine Chemical compound CCC1=CN=CC=N1 KVFIJIWMDBAGDP-UHFFFAOYSA-N 0.000 description 2
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- SJWFXCIHNDVPSH-UHFFFAOYSA-N octan-2-ol Chemical compound CCCCCCC(C)O SJWFXCIHNDVPSH-UHFFFAOYSA-N 0.000 description 2
- 235000019362 perlite Nutrition 0.000 description 2
- 239000010451 perlite Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
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- 235000000346 sugar Nutrition 0.000 description 2
- 239000001363 2-ethyl-3,5-dimethylpyrazine Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 150000002148 esters Chemical class 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000010461 other edible oil Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of foods, and discloses a method for preparing peanut flavor oil and application thereof. The method comprises the following steps: mixing peanut cake, peanut meal and peanut oil, and heating. The method effectively improves the content and flavor stability of flavor substances in peanut flavor oil. In addition, the method provided by the invention also fully utilizes byproducts of peanut cake and peanut meal generated in the peanut oil production process, promotes adjustment of an industrial structure, increases the added value of products, and contributes to improvement of industrial benefits.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a method for preparing peanut flavor oil and application thereof.
Background
Peanut oil flavor is one of the important indicators of its organoleptic qualities. The production process of peanut oil has great influence on the flavor of the peanut oil, and the high-temperature frying and embryo steaming process has strong flavor of the high-temperature pressed peanut oil, which is deeply favored by consumers, but the flavor of the peanut oil is influenced by the quality of raw materials, the variety of raw materials, the condition of the seed frying process and the like, the flavor stability of the produced oil is poor, and the content of flavor substances of the peanut flavor oil prepared by the seed frying process still has great room for improvement.
In order to further increase the content of flavoring substances in peanut flavored oil, researchers have developed various flavoring oil preparation or modulation methods, for example, CN202010267649.5 discloses a method for adding crushed peanut kernels into finished peanut oil, then heating and pressurizing the crushed peanut kernels, adding clay and perlite into cooled oil after the treatment, stirring, and filtering to obtain the aromatic peanut oil. However, the flavor content of the aromatic peanut oil obtained by the method still needs to be improved. Further, clay, perlite, and the like are auxiliary materials that can be used in food preparation while meeting the relevant regulatory requirements, but are not food materials and still tend to raise consumer concerns about food safety.
Therefore, development of a preparation method of peanut flavor oil, which is simple to operate, high in safety and capable of effectively improving the content of flavor substances in oil products, is highly needed.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provide a method for preparing peanut flavor oil and application thereof, wherein the method can effectively improve the content of flavor substances in the peanut flavor oil, and the obtained peanut flavor oil has higher flavor stability and can be stored for a long time.
In order to achieve the above object, according to one aspect of the present invention, there is provided a method for preparing peanut flavor oil, comprising: mixing peanut cake, peanut meal and peanut oil, and heating.
In a second aspect, the invention provides peanut flavored oil prepared by the method of the first aspect.
In a third aspect the invention provides the use of a method as described in the first aspect for increasing the level of flavour substances in peanut oil, in particular in peanut oil.
In a fourth aspect the invention provides the use of a method as described in the first aspect to improve the flavour stability of peanut oil.
Through the technical scheme, the invention at least has the following beneficial effects:
(1) The method provided by the invention is simple to operate and easy to popularize, and byproducts such as peanut cakes, peanut meal and the like generated in the peanut oil production process can be fully utilized, so that the product value is improved. In addition, in the process of preparing the flavor peanut oil, no auxiliary materials such as peanut oil, peanut cake, peanut meal and the like are required to be additionally added, so that the safety of food is further ensured.
(2) The peanut flavor oil prepared by the method provided by the invention has rich flavor, and the content of flavor substances in the peanut flavor oil is high, especially the content of pyrazine substances can reach more than 4 times of that of common fried seed peanut oil.
(3) The peanut flavor oil prepared by the method provided by the invention has higher flavor stability, can not generate off-flavor after being stored for more than one year, has low content of harmful substances, meets the relevant standard, and can meet the requirements of consumers on food safety.
Detailed Description
The endpoints and any values of the ranges disclosed herein are not limited to the precise range or value, and are understood to encompass values approaching those ranges or values. For numerical ranges, one or more new numerical ranges may be found between the endpoints of each range, between the endpoint of each range and the individual point value, and between the individual point value, in combination with each other, and are to be considered as specifically disclosed herein.
In the present invention, without specific description, "peanut cake" refers to a fully fried peanut cake, i.e., a cake-like solid material which remains after peanut oil is produced by squeezing fully fried peanut kernels and which generally contains nutrients such as proteins, sugars, and small amounts of residual oil.
Under the condition that the special description is not made, the invention refers to the normal production of peanut meal from peanut cakes through a leaching workshop, namely, the residual solid materials after the peanut cake is further extracted by leaching and squeezing are adopted, and the residual solid materials generally contain nutrients such as protein, sugar and the like.
In the present invention, unless otherwise specified, "peanut oil" or "refined peanut oil" refers to peanut oil obtained by further refining whole-fried raw peanut oil or whole-fried raw peanut oil.
In the present invention, without being specifically described, "peanut flavored oil" refers to peanut oil produced in accordance with the methods provided herein, which is most distinguished from ordinary peanut oil by having a unique flavor wherein the peanut oil flavor concentration is substantially greater than that of ordinary highly flavored peanut oil.
The inventor of the present invention has found skillfully in the research that the content of flavor substances in peanut oil can be effectively increased by the maillard reaction effect by mixing peanut cake and peanut meal according to a certain proportion and then adding the mixture into peanut oil for heating, and then the peanut flavor oil with rich flavor can be obtained by simply filtering or squeezing the reacted materials again. Further research has also found that the flavor of peanut oil can be further enhanced by controlling the ratio of the ingredients of the peanut cake and the peanut meal, and the ratio of the feed to the liquid of the peanut oil. The inventors have also found that the flavoured peanut oil produced by this method not only has a stronger flavour than the prior art aromatic peanut oils, but also has a higher flavour stability and can be stored for a longer period of time.
Based on this, in one aspect, the present invention provides a method of preparing peanut flavor oil, the method comprising: mixing peanut cake, peanut meal and peanut oil, and heating.
In order to make the peanut cake and the peanut meal fully contact with peanut oil, and mix more uniformly at the same time, further improve the content of flavor substances generated by Maillard reaction, preferably, the peanut cake and the peanut meal with a certain particle size range are adopted.
For example, peanut cake and peanut meal may be crushed to the preferred particle size range of the present invention prior to mixing, or peanut cake and peanut meal of the appropriate particle size may be purchased or customized directly for the preparation of peanut flavor oil using the methods provided herein.
According to a preferred embodiment of the present invention, wherein the peanut cake is crushed to a particle size of 0.05-0.5mm. Preferably 0.2-0.5mm.
Preferably, the peanut cake has a protein content of 40-45 wt%.
According to a preferred embodiment of the present invention, the particle size of the peanut meal is 0.05-0.5mm. Preferably 0.2-0.5mm.
Preferably, the protein content in the peanut meal is 45-50 wt%.
More preferably, the peanut meal is 1-5 wt% higher than the protein content of the peanut cake.
According to a preferred embodiment of the present invention, the weight ratio of peanut cake to peanut meal is 5-10:1. Preferably 8-10:1.
According to a preferred embodiment of the invention, wherein the peanut oil comprises refined peanut oil.
Preferably, the peanut oil has an acid number of not more than 0.5mg (KOH)/g.
According to a preferred embodiment of the invention, the total amount of peanut cake and peanut meal added is 50-300g on a dry matter basis relative to 1L of peanut oil. Preferably 200-300g. By "on a dry matter basis" is meant that the ratio of the amount of peanut cake to peanut oil is calculated based solely on the weight of the peanut cake and peanut meal, e.g., in actual practice, in order to better mix the peanut base material (i.e., peanut cake and peanut meal) with the peanut oil, it is desirable to prepare a slurry with a certain amount of water or oil, and in this case the amount of peanut base material contained in the slurry is calculated as the ratio described above, and the desired amount of slurry is added to the peanut oil.
In order to enable a more uniform mixing of the peanut cake and peanut meal with the peanut oil, according to a preferred embodiment of the invention, the peanut cake and peanut meal are first slurried with water and then the slurry (in the proportions described above) is added to the peanut oil. Preferably, the water is used in an amount of 100 to 500g relative to 1kg of the mixture of peanut cake and peanut meal. Preferably 100-200g.
Preferably, the total content of Ca and Mg in the water is not more than 120Mg/L. Preferably 60-80mg/L. That is, the present invention preferably employs soft water to prepare peanut cake and peanut meal into a slurry.
In the invention, the heating aims to cause the peanut cake, the peanut meal and the peanut oil to undergo Maillard reaction, so that a large amount of flavor substances are released, and the flavor of the peanut oil is stronger. Any heating means and conditions that achieve this can be applied to the present invention.
According to a preferred embodiment of the present invention, the heat treatment method includes: and (3) placing the mixed system of the peanut cake, the peanut meal and the peanut oil in a closed container, heating to 130-180 ℃, and preserving heat for 0.5-3h at the temperature.
Preferably, the heating treatment mode includes: and (3) placing the mixed system of the peanut cake, the peanut meal and the peanut oil in a closed container, heating to 160-180 ℃, and preserving heat at the temperature for 0.5-1.5h.
According to a preferred embodiment of the invention, the method further comprises a pretreatment step of the peanut cake and/or peanut meal. In the present invention, the pretreatment is to pulverize the material used as the peanut base material and mix it sufficiently so that the effect of the heating treatment is further improved, and preferably the pretreatment step includes: the peanut cake and the peanut meal are crushed (the particle size meets the requirement), and then are uniformly mixed according to the proportion.
According to a preferred embodiment of the invention, wherein the method further comprises a post-treatment step of the peanut flavor oil, preferably the post-treatment step comprises: and (3) carrying out solid-liquid separation on the heat treatment product.
Preferably, the solid-liquid separation means comprises filtration and/or centrifugation.
According to the invention, the heat-treated product can be treated in different ways according to different production processes and different requirements on the product, so that the peanut flavor oil is obtained. For example, the liquid phase obtained by solid-liquid separation in the above manner may be directly used as peanut flavor oil. For example, the solid phase obtained by solid-liquid separation may be further pressed to obtain peanut flavor oil. And mixing the oil obtained by further squeezing the solid phase with the liquid phase obtained by solid-liquid separation to obtain the peanut flavor oil. Generally, peanut flavor oils made from liquid phases obtained by direct solid-liquid separation have a stronger flavor than peanut flavor oils obtained by solid-phase re-pressing.
In a second aspect, the present invention provides a peanut flavored oil prepared by the method of the first aspect, or an edible oil comprising a peanut flavored oil prepared according to the method of the first aspect. .
According to a preferred embodiment of the present invention, wherein the total flavour content in the peanut flavour oil is not less than 150mg/kg, preferably not less than 155mg/kg. More preferably 160-180mg/kg.
Preferably, the content of pyrazine substances in the peanut flavor oil is not less than 45 weight percent of the total content of flavor substances, and is preferably 48-60 weight percent.
More preferably, the content of pyrazine substances in the peanut flavor oil is not less than 50mg/kg. Preferably 50-100mg/kg. More preferably 60-90mg/kg.
In the present invention, the total flavor substance in the flavor oil and fat means the sum of all flavor substances detected when the oil and fat components are detected, and generally includes aldehydes, pyrazines, ketones, acids, alcohols, esters, phenols, heterocyclic compounds, and the like. Among them, pyrazines generally include methyl pyrazine, 2, 5-dimethyl pyrazine, 2, 6-dimethyl pyrazine, ethyl pyrazine, 3-ethyl-2, 5-dimethyl pyrazine, and the like. In general, the above-described flavor substances can be detected by a method of solid-phase microextraction-gas chromatography.
In the invention, the edible oil containing the peanut flavor oil prepared by the method according to the first aspect refers to blend oil obtained by mixing the peanut flavor oil prepared by the method with other edible oil according to a certain proportion, or processing oil obtained by further processing the peanut flavor oil provided by the invention.
In a third aspect the invention provides the use of the method of the first aspect for increasing the level of flavour substances in peanut oil. In particular to application in improving the content of pyrazine substances in peanut oil.
In a fourth aspect the invention provides the use of a method as described in the first aspect for increasing the flavour stability of peanut oil.
In the present invention, the term "peanut oil flavor stability" refers to stability of flavor and quality index in peanut oil, and can be generally evaluated by changes in flavor of peanut oil over time, increases in acid value and peroxide value of peanut oil over time, and the like. The longer the flavor retention time of the flavor oil, the slower the rate of increase in the acid value and peroxide value, and the higher the flavor stability.
The present invention will be described in detail by examples. It should be understood that the following examples are illustrative only and are not intended to limit the invention.
In the following examples, peanut cake derived from peanut cake pressed from whole-fried peanut seeds was used, wherein the protein content was about 42.+ -.1 wt%; the peanut meal is derived from peanut meal produced in a leaching plant, wherein the protein content is about 46+/-1% by weight. Peanut oil is a refined peanut oil produced from a refinery and has an acid value of about 0.3 + -1 mg KOH/g.
Example 1
This example is presented to illustrate the flavor of peanut flavored oil prepared by the method provided by the invention.
(One) selection of preparation raw materials
Respectively crushing peanuts, peanut cakes and peanut meal to a particle size of about 0.25+/-0.2 mm, uniformly mixing the peanut kernels, the peanut cakes and the peanut meal according to the proportion shown in Table 1 to obtain a peanut base material, and mixing the peanut base material and soft water (the total content of Ca and Mg is about 70+/-10 Mg/kg) according to the weight ratio of 1: mixing at a ratio of 0.2, and preparing into slurry. The prepared slurry is added into peanut oil according to the proportion of 200g/L, and the mixture is moved into a closed container, heated to 160 ℃ and kept at the temperature for 1h. After the materials are cooled to 80 ℃, solid-liquid separation is carried out on the materials by adopting a filtering mode, and the obtained liquid phase is peanut flavor oil.
And (3) regulating the pH value of the flavored peanut oil to 8, taking 2 octanol as an internal standard substance, and quantitatively detecting the content of total flavor substances and pyrazine substances in the obtained peanut flavored oil by adopting a method of solid-phase microextraction-gas chromatograph-mass spectrometer. The results are detailed in Table 1.
TABLE 1
| Numbering device | Peanut bed charge | Total flavor substance (mg/kg) | Pyrazine substances (mg/kg) |
| A1 | Peanut cake and peanut meal (weight ratio 8:1) | 162 | 83 |
| B1 | Peanut kernel | 134 | 62 |
| B2 | Peanut cake | 159 | 75 |
| B3 | Peanut meal | 147 | 69 |
| D1* | / | 45 | 18 |
* D1 is common fried seed peanut oil, and the preparation method comprises the steps of baking peanut raw materials with direct fire and then squeezing, wherein the obtained primary squeezed oil is the common fried seed peanut oil in D1 (the flavor substance content of the primary squeezed oil is higher than that of refined peanut oil).
(II) optimization of preparation conditions
Different peanut flavor oils were prepared using the method of test (one) according to the recipe and heat treatment conditions in table 2, and then tested for flavor content using the method of test (one), the results are detailed in table 2.
TABLE 2
* In Table 2, the proportion of the bottom materials refers to the weight ratio of peanut cake and peanut meal in the bottom materials; the addition amount of the bottom material refers to the total addition amount of peanut cake and peanut meal in peanut oil based on dry matter; the water adding amount of the slurry refers to the ratio of added water (g) to the total weight (kg) of the peanut cake and the peanut meal when the peanut cake and the peanut meal are prepared into the slurry by adopting soft water; the temperature refers to the temperature of the heat treatment, and the time refers to the holding time during the heat treatment.
Example 2
The embodiment is used for explaining the flavor stability of the peanut flavor oil prepared by the method provided by the invention.
The normal seed-roasted peanut oil (i.e., peanut oil D1 used as a control in test (one) of example 1) and the peanut flavor oil A1 obtained in example 1 were mixed with the refined peanut oil in a volume ratio of 1:5, respectively, to obtain a blended flavor oil sample. Then, the blend oil was stored at 25℃and the peroxide value and the acid value of the blend oil were periodically measured (the measurement method was referred to GB 5009.229 and GB 5009.227), and the flavor was evaluated according to the scoring criteria shown in Table 3, and the results are shown in Table 4 (the "1 st day" in the table means the day when the blend oil was produced).
TABLE 3 Table 3
TABLE 4 Table 4
Example 3
The quality of peanut flavor oil prepared by the method provided by the invention is illustrated in the embodiment.
23 Batches of peanut flavor oil were continuously prepared according to the preparation method of peanut flavor oil A1 in example 1, samples were extracted from each batch for hazard detection (specific detection method refers to relevant national standard), and the content of each detected object was recorded. The results are detailed in Table 5.
TABLE 5
* In table 5, "ND" indicates undetected, "/" indicates no correlation criterion.
The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, a number of simple variants of the technical solution of the invention are possible, including combinations of the individual technical features in any other suitable way, which simple variants and combinations should likewise be regarded as being disclosed by the invention, all falling within the scope of protection of the invention.
Claims (8)
1. A method of preparing peanut flavored oil, the method comprising: firstly, preparing peanut cake and peanut meal into slurry by using water, adding the slurry into peanut oil, and heating the peanut oil;
the weight ratio of the peanut cake to the peanut meal is 8:1, a step of;
the total amount of peanut cake and peanut meal added is 200g on a dry matter basis relative to 1L peanut oil;
The amount of water used was 120g relative to 1kg of the mixture of peanut cake and peanut meal; the total content of Ca and Mg in the water is not more than 120Mg/L;
the heating treatment mode comprises the following steps: placing the mixed system of peanut cake, peanut meal and peanut oil in a closed container, heating to 170 ℃, and preserving heat at the temperature for 0.5h;
the peanut cake is crushed to the particle size of 0.05-0.5mm;
the particle size of the peanut meal is 0.05-0.5mm.
2. The method of claim 1, wherein the method further comprises a post-treatment step of peanut flavor oil, the post-treatment step comprising: and (3) carrying out solid-liquid separation on the heat treatment product.
3. The method according to claim 2, wherein the means of solid-liquid separation comprises filtration and/or centrifugation.
4. Peanut flavor oil produced by the process of any one of claims 1-3.
5. An edible oil comprising peanut flavor oil produced by the method of any one of claims 1-3.
6. Use of a method as claimed in any one of claims 1 to 3 for increasing the content of a taste substance in peanut oil.
7. Use of a method according to any one of claims 1 to 3 to increase the level of pyrazines flavour in peanut oil.
8. Use of a method as claimed in any one of claims 1 to 3 to improve the flavour stability of peanut oil.
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| CN114525173A (en) * | 2022-01-31 | 2022-05-24 | 河南中烟工业有限责任公司 | Licorice composite spice and preparation method and application thereof |
| CN114868806B (en) * | 2022-04-07 | 2023-05-23 | 中粮营养健康研究院有限公司 | Flavored grease and preparation method thereof |
| CN115141677A (en) * | 2022-07-28 | 2022-10-04 | 江南大学 | Preparation method of oil with lasting peanut flavor based on peanut meal |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666744A (en) * | 2014-01-06 | 2014-03-26 | 湖北长坂雄风植物油有限公司 | Preparation process of sesame oil with strong flavor |
| CN111378523A (en) * | 2018-12-29 | 2020-07-07 | 丰益(上海)生物技术研发中心有限公司 | Strong-fragrance peanut oil and preparation method thereof |
| CN114680200A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease and preparation method thereof |
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