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Method for preparing corylus avellana-corylus heterophylla fisch hybrid hazelnut oil by aqueous enzymatic method

A technology of Pingou hazelnut oil and water enzymatic method, applied in the direction of edible oil/fat, fat oil/fat production, fat production, etc., to achieve the effect of maintaining nutrients, simple process, and maintaining color

Inactive Publication Date: 2013-07-10
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the preparation of edible oil from Pingou hazelnut by hydroenzymatic method

Method used

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  • Method for preparing corylus avellana-corylus heterophylla fisch hybrid hazelnut oil by aqueous enzymatic method
  • Method for preparing corylus avellana-corylus heterophylla fisch hybrid hazelnut oil by aqueous enzymatic method
  • Method for preparing corylus avellana-corylus heterophylla fisch hybrid hazelnut oil by aqueous enzymatic method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Drying of raw materials: put the harvested hazelnuts in a warehouse with the following conditions for 2-3 months: low temperature (5-20°C), dry (relative humidity 60%-70%), avoid light and ventilation, and keep the fruit moisture It can be controlled to reach the 5%-7% standard, and it will not deteriorate after continuous storage for 2 years.

[0022] 2. Cleaning and shelling: clean and remove impurities, use TFXZ-500 hazelnut shelling machine (marketed) to process raw materials, and the shelling rate is above 95%.

[0023] 3. Crushing: Put the shelled hazelnut kernels into ST-06 300g multifunctional grinder (marketed) to grind, and grind for 30 seconds to obtain the hazelnut powder required for enzymatic hydrolysis.

[0024] 4. Enzymatic hydrolysis: The ratio of material to liquid (mass ratio of hazelnut powder to deionized water) is 1:5, pH value is 6.3, and α-amylase and papain are used for compound enzymolysis, and the addition amount is calculated according to ...

Embodiment 2

[0029] 1. Drying of raw materials: Drying of raw materials: put the harvested hazelnuts in a warehouse with the following conditions for 2-3 months: low temperature (5-20°C), dry (relative humidity 60%-70%) and avoid light and ventilation , the moisture content of the fruit can be controlled to reach the standard of 5%-7%, and it can be stored continuously for 2 years without deterioration.

[0030] 2. Cleaning and shelling: clean and remove impurities, use TFXZ-500 hazelnut shelling machine to process raw materials, and the shelling rate is above 95%.

[0031] 3. Crushing: Put the shelled hazelnut kernels into ST-06 300g multifunctional pulverizer for crushing, and crush for 30 seconds to obtain the hazelnut powder required for enzymatic hydrolysis.

[0032] 4. Enzymolysis: The ratio of solid to liquid is 1:6, the pH value is 5, and the combined enzymolysis with α-amylase and papain is used. The addition amount is calculated according to the mass percentage of hazelnut powder...

Embodiment 3

[0037] 1. Drying of raw materials: Drying of raw materials: put the harvested hazelnuts in a warehouse with the following conditions for 2-3 months: low temperature (5-20°C), dry (relative humidity 60%-70%) and avoid light and ventilation , the moisture content of the fruit can be controlled to reach the standard of 5%-7%, and it can be stored continuously for 2 years without deterioration.

[0038] 2. Cleaning and shelling: clean and remove impurities, use TFXZ-500 hazelnut shelling machine to process raw materials, and the shelling rate is above 95%.

[0039] 3. Crushing: Put the shelled hazelnut kernels into ST-06 300g multifunctional pulverizer for crushing, and crush for 30 seconds to obtain the hazelnut powder required for enzymatic hydrolysis.

[0040] 4. Enzymolysis: The ratio of solid to liquid is 1:4, the pH value is 7, and the combined enzymolysis with α-amylase and papain is used. The addition amount is calculated according to the mass percentage of hazelnut powder...

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Abstract

The invention discloses a method for preparing corylus avellana-corylus heterophylla fisch hybrid hazelnut oil by an aqueous enzymatic method. The method is characterized by comprising the following steps of 1, carrying out raw material drying so that hazelnut water content is in a range of 5-7%, 2, carrying out cleaning and shelling, wherein a shelling rate is more than 95%, 3, crushing the hazelnut kernels in a crusher to obtain hazelnut kernel powder for enzymolysis, 4, carrying out enzymolysis by an alpha-amylase and papain compound enzyme under the conditions of a mass ratio of the hazelnut kernel powder to deionized water of 1: 3 to 1: 7, a pH value of 4 to 9, an alpha-amylase and papain compound enzyme use ratio of 4 to 6wt% based on the weight of the hazelnut kernel powder, and thermostatic water bath action at a temperature of 45 to 70 DEG C for 2 to 8 hours, 5, carrying out enzyme deactivation by carrying out water bath treatment at a temperature of 100 DEG C for 10 to 20min, 6, carrying out centrifugation by a high speed freezing centrifuge at a centrifugation rate of 10000r / min for 20 to 30min, and 7, carrying out oil preparation by collecting a supernatant fluid and preparing the corylus avellana-corylus heterophylla fisch hybrid hazelnut oil by a separating funnel. The corylus avellana-corylus heterophylla fisch hybrid hazelnut oil has a golden yellow color, is clear and transparent, has a hazelnut unique fragrance, has unsaturated fatty acid content more than 90%, wherein the content of oleic acid in the unsaturated fatty acids is highest and is in a range of 72 to 82%, is comparable with olive oil, does not need any chemical substances in preparation, and safe, efficient and green functional edible oil.

Description

technical field [0001] The invention belongs to an edible oil processing technology, in particular to a method for preparing functional food-grade Pingou hazelnut oil by using a composite enzymatic hydrolysis process. Background technique [0002] Pingou hybrid big-fruited hazelnut, referred to as big-fruited hazelnut. This variety is a new hazelnut variety suitable for horticultural artificial cultivation selected by Chinese forestry researchers using the distant hybridization of hazel and wild flat hazel. Pingou filbert combines the excellent characteristics of filbert and flat filbert. It not only has the characteristics of strong cold resistance and unique flavor of filbert, but also has the advantages of large berries, high kernel yield, large seed setting and high yield. Nuts are oblate or oval, with plump, smooth kernels, good flavor and high quality. Hazelnuts have a high oil content, and the main components are oleic acid, linoleic acid, linolenic acid, palmitolei...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/00A23D9/02
Inventor 吕春茂刘娜赵明慧韩璐
Owner SHENYANG AGRI UNIV
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