Preparation method of rapeseed oil flavor agent

A technology for rapeseed oil and flavoring agent, which is applied in the direction of fat oil/fat refining, fat oil/fat production, fat production, etc. The waste of ingredients and other problems can be controlled to achieve the effect of controllable flavor, improving utilization value and improving economic benefits.

Inactive Publication Date: 2018-08-03
成都市新兴粮油有限公司
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods have not effectively utilized a large amount of rapeseed oil flavor components in the pressed rapeseed cake, resulting in waste of rapeseed oil flavor components and reducing the fragrance of rapeseed oil

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] A kind of preparation method of rapeseed oil flavoring agent of the present invention, comprises the following steps:

[0023] (1) Roasting and pressing the raw rapeseed after removing impurities to obtain crude rapeseed oil and rapeseed cake;

[0024] (2) Crushing the rapeseed cake through a 40-60 mesh sieve to obtain rapeseed cake powder;

[0025] (3) Add water to the rapeseed cake powder and mix evenly, then adjust the pH to 2 to 3 to obtain a rapeseed cake powder slurry, the mass ratio of the rapeseed cake powder to water is 1:2 to 3; adjust the pH value Hydrochloric acid and sulfuric acid can be used, and hydrochloric acid can be used to adjust the pH to 2-3, which can strengthen hydrolysis and increase the content of amino acids in the hydrolyzed solution;

[0026] (4) Hydrolyzing the rapeseed cake slurry at a temperature of 110-120°C for 2-3 hours, then cooling to 50-55°C for filtration, and collecting the filtrate;

[0027] (5) Concentrate the filtrate gained ...

Embodiment 1

[0034] A preparation method of rapeseed oil flavoring agent, comprising the following steps:

[0035] (1) Roasting and pressing the raw rapeseed after removing impurities to obtain crude rapeseed oil and rapeseed cake;

[0036] (2) Crushing the rapeseed cake through a 40-mesh sieve to obtain rapeseed cake powder;

[0037] (3) Add water to the rapeseed cake powder and mix evenly, then use hydrochloric acid to adjust the pH to 2 to obtain a rapeseed cake powder slurry, and the mass ratio of the rapeseed cake powder to water is 1:2;

[0038] (4) Hydrolyze the rapeseed cake slurry at a temperature of 110°C for 2 hours, then cool to 50°C for filtration, and collect the filtrate;

[0039] (5) concentrating step (4) gained filtrate to solid matter concentration is 20%, then add trypsin and bacterial neutral protease, the add-on of described trypsin is filtrate quality 0.30%, the content of described bacterial neutral protease The amount of addition is 0.30% of the filtrate mass, af...

Embodiment 2

[0043] A preparation method of rapeseed oil flavoring agent, comprising the following steps:

[0044] (1) Roasting and pressing the raw rapeseed after removing impurities to obtain crude rapeseed oil and rapeseed cake;

[0045] (2) Crushing the rapeseed cake through a 60-mesh sieve to obtain rapeseed cake powder;

[0046] (3) Add water to the rapeseed cake powder and mix evenly, then use sulfuric acid to adjust the pH to 3 to obtain a rapeseed cake powder slurry, and the mass ratio of the rapeseed cake powder to water is 1:3;

[0047] (4) hydrolyzing the rapeseed cake slurry at a temperature of 120° C. for 3 hours, then cooling to 55° C. for filtration, and collecting the filtrate;

[0048] (5) Concentrate the filtrate obtained in step (4) to a solid mass concentration of 25%, then add trypsin with a mass of 1.0% of the filtrate, stir evenly and select potassium hydroxide to adjust the pH to 8, and react at a temperature of 55°C for 4h , and then heated to 120°C for 20 minutes...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a rapeseed oil preparation process and discloses a preparation method of a rapeseed oil flavor agent. The method comprises steps as follows: (1) seed stir-frying and pressingare performed after impurities are removed from a raw material, namely, rapeseeds, and rapeseed crude oil and rapeseed cakes are obtained; (2) the rapeseed cakes are crushed to obtain rapeseed cake powder; (3) water is added to the rapeseed cake powder, and the mixture is mixed uniformly; (4) rapeseed cake powder slurry is hydrolyzed and filtered, and a filtrate is collected; (5) protease is added, a reaction is performed, and a reactant is obtained; (6) reducing sugar is added for a reaction, and a reaction product containing rich rapeseed oil flavor substances is obtained; (7) the reaction product is distilled, and the rapeseed oil flavor agent is obtained. Amino acid in the rapeseed cake powder and protease are subjected to an enzyme synthesis reaction, peptide compounds are synthesized, the peptide compounds and the reducing sugar are subjected to a Maillard reaction, and the rapeseed oil flavor agent is obtained. Rapeseed oil flavor ingredients in the rapeseed cakes are sufficiently utilized, the utilization value of the rapeseed cakes is increased, the flavor of a rapeseed oil product is controllable, and the economic benefits produced by the rapeseed oil are improved.

Description

technical field [0001] The invention relates to a process for preparing rapeseed oil, in particular to a method for preparing a rapeseed oil flavoring agent. Background technique [0002] With the continuous improvement of people's living standards, residents' dietary concept has also undergone tremendous changes, from food and clothing to nutrition and health care. Rapeseed oil is one of the main edible vegetable oils in my country. With the improvement of living standards, the demand for strong-flavored rapeseed oil has been increasing in recent years. The production technology of rapeseed oil is also from pressing with shells to pressing after shelling, and then to today's pressing of fried seeds. The new technology for producing strong-flavored rapeseed oil is constantly developing. The formation of the strong aroma of rapeseed oil is mainly caused by the physical and chemical reaction of the protein, reducing sugar and lipid contained in the oil after the oil is roaste...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00C11B1/02C11B1/04C11B3/00C11B3/12
CPCC11B1/00C11B1/025C11B1/04C11B3/001C11B3/12
Inventor 姜敏杰袁永俊
Owner 成都市新兴粮油有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap