Aroma camellia oil and preparation method thereof

A camellia oil and fragrance technology, which is applied in the field of edible oil, can solve the problems of camellia oil heat-sensitive physiologically active substance destruction, product quality and nutritional efficacy decline, lipid oxidation and other problems, and achieve low operating cost, stable product quality, and production process simple effect

Active Publication Date: 2014-04-16
ANHUI ZHONGSHENG EDIBLE OIL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Wuhan Institute of Technology and Xingguo Hongtianxia Camellia Oil Co., Ltd. propose to use Maillard reaction to produce Luzhou-flavored camellia oil under high temperature conditions. It is obtained by crushing and enzymatically hydrolyzing oil, and then adding pressed and refined camellia oil at a high temperature of 120°C for 60 minutes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of fragrance camellia oil, this fragrance camellia oil is made through the following steps:

[0030] (1) Preparation of oil foot homogenate

[0031] Put fresh and mildew-free pressed camellia oil scraps into a heat-conducting oil frying pan for roasting at a temperature of 145°C for 7 minutes, cool the roasted scraps to room temperature, and crush them to 20 mesh , then add water to the pulverized oil bottoms according to the ratio of oil bottoms to water mass ratio of 1:13, stir evenly to obtain oil bottoms homogenate;

[0032] (2) Enzymatic hydrolysis and Maillard reaction

[0033] Add 1398 neutral protease to the oil bottoms homogenate obtained in step (1) according to the mass ratio of oil bottoms and 1398 neutral protease 110:1, the enzyme activity of the 1398 neutral protease is 75000μ / g Add α-amylase at a mass ratio of waste to α-amylase of 250:1, the enzyme activity of the α-amylase is 4000μ / g, and then put the above mixture in a reaction kettle at a te...

Embodiment 2

[0039] A kind of fragrance camellia oil, this fragrance camellia oil is made through the following steps:

[0040] (1) Preparation of oil foot homogenate

[0041] Put fresh and mildew-free pressed camellia oil scraps into a heat-conducting oil frying pan for roasting at a temperature of 140°C for 5 minutes, cool the roasted scraps to room temperature, and crush them to 30 mesh , then add water in the pulverized oil bottoms according to the ratio of oil bottoms to water mass ratio of 1:15, stir evenly to obtain oil bottoms homogenate;

[0042] (2) Enzymatic hydrolysis and Maillard reaction

[0043] Add 1398 neutral protease to the oil bottoms homogenate obtained in step (1) according to the ratio of oil bottoms to 1398 neutral protease mass ratio of 100:1, the enzyme activity of the 1398 neutral protease is 100000μ / g, according to oil Add α-amylase at a ratio of 300:1 mass ratio of waste to α-amylase, the enzyme activity of the α-amylase is 2000μ / g, then put the above mixture...

Embodiment 3

[0049] A kind of fragrance camellia oil, this fragrance camellia oil is made through the following steps:

[0050] (1) Preparation of oil foot homogenate

[0051] Put the fresh and mildew-free oil scraps of pressed camellia oil into a heat-conducting oil frying pan for roasting at a temperature of 150°C for 8 minutes, cool the roasted oil scraps to room temperature, and crush them to 10 mesh , then add water to the pulverized oil bottoms according to the ratio of oil bottoms to water mass ratio of 1:10, stir evenly to obtain oil bottoms homogenate;

[0052] (2) Enzymatic hydrolysis and Maillard reaction

[0053] Add 1398 neutral protease to the homogenate of oil bottoms obtained in step (1) according to the mass ratio of oil bottoms and 1398 neutral protease 120:1, the enzyme activity of the 1398 neutral protease is 50000μ / g, press oil Add α-amylase at a mass ratio of scraps to α-amylase of 200:1, the enzyme activity of the α-amylase is 6000 μ / g, then put the above mixture i...

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PUM

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Abstract

The invention discloses an aroma camellia oil which is prepared by adopting the following steps: (1), preparing foots slurry; (2), performing enzymolysis and Maillard reaction; (3), obtaining fragrant digestion grease; and (4), dewatering. According to the fragrant camellia oil, camellia oil foots is adopted as a raw material for preparation, and aroma substances are mainly from a protein denaturation aroma and a aroma formed by reducing sugar in camellia seeds and amino acid in a low-temperature enzymatic process through the Maillard reaction. According to the fragrant camellia oil, the problems of influence of high temperature on quality of the camellia oil in a conventional cooking aroma enhancing procedure, inactivation of active substances in nutritional ingredients in the camellia oil due to the high-temperature long-term Maillard aroma enhancement reaction of and aroma reduction of the camellia seed oil are avoided, and thus the camellia oil which is not damaged in nutrient substances and is thick in aroma is obtained. The camellia oil has the advantages of recycling waste materials, and being simple in process, low in operation cost and stable in product quality. The aroma camellia oil prepared by using the preparation method disclosed by the invention is capable of generating higher economic benefit.

Description

technical field [0001] The invention relates to the technical field of edible oil, in particular to a scented camellia oil and a preparation method thereof. Background technique [0002] Eating fragrant vegetable oil is a characteristic of Chinese diet. Traditional fragrant oil is widely used in cooking and cold salad, etc., and is deeply loved by consumers. At present, the processing of scented oils adopts the traditional production process. Usually, the whole grain raw materials are roasted and pressed at high temperature or the raw materials are pressed first and then steamed and fried at high temperature. The main purpose is to heat denature the protein to improve the yield At the same time, the aroma produced after protein denaturation is integrated into the oil. Because the acid value and peroxide value of the oil are easy to increase under high temperature conditions, and the heat-sensitive active substances in the oil are destroyed at the same time, the oil produced ...

Claims

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Application Information

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IPC IPC(8): C11B3/00
Inventor 王庆彬王文林袁怀波
Owner ANHUI ZHONGSHENG EDIBLE OIL TECH
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