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Rice fragrance series flavor rice oil and preparation method thereof

A technology of flavored oils and fats, which is applied in the direction of edible oil/fat, edible oil/fat phase, edible oil/fat components, etc., and can solve unpleasant problems such as

Pending Publication Date: 2021-08-27
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason is that the bran smell of rice bran itself will be produced in this process at the same time, and the flavor produced by Maillard will be amplified together, which is not pleasant

Method used

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  • Rice fragrance series flavor rice oil and preparation method thereof
  • Rice fragrance series flavor rice oil and preparation method thereof
  • Rice fragrance series flavor rice oil and preparation method thereof

Examples

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Effect test

preparation example Construction

[0112] Therefore, the preparation method of the rice bran extract of the present invention includes the above-mentioned contacting step, the step of separating and obtaining the supernatant and an optional mixing step, and an optional concentration or freeze-drying step.

[0113] In some preferred embodiments, after obtaining the supernatant according to any embodiment herein, the supernatant can be aged at a temperature ranging from -20°C to 25°C. The aging treatment time may be 30 minutes to 25 days, such as 30 minutes to 21 days. The aging treatment temperature may be from -5°C to 0°C. The present invention finds that, compared with the supernatant liquid without aging treatment, the flavor intensity of the prepared flavored rice oil is stronger and the frying bubble height is shorter.

[0114] In some embodiments, the rice bran extract of the present invention is the unisolated product treated at 50-200°C, and is prepared by thermal reaction. Specifically, rice bran and / ...

Embodiment 1

[0213] Flavored rice oil is prepared by the following steps:

[0214] 1. Using fresh rice bran (AV=13.43mgKOH / g, starch gelatinization degree=43.21%) as raw material, dry milling and crushing, passing through 80-mesh sieve;

[0215] 2. Mix the sieved rice bran and n-hexane at a mass ratio of 1:10 at room temperature (25°C) for 20 minutes, let it stand for 2 minutes, and then pour out the n-hexane; after mixing and degreasing for 3 times, lay the rice bran flat and let it ventilate Dry in the cupboard;

[0216] 3. Mix the defatted rice bran and water at a mass ratio of 1:7 for 30 minutes, then filter with double-layer gauze, centrifuge the filtrate at 10,000 rpm for 30 minutes at 23°C, and take the supernatant for later use;

[0217] 4. Mix the supernatant (turbidity = 467NTU) and refined rice oil at a mass ratio of 1:9, and heat to 120°C in an open environment until the water is boiled dry;

[0218] 5. After filtering to remove solid impurities, it is flavor oil crude oil; ...

Embodiment 2

[0221] Flavored rice oil is prepared by the following steps:

[0222] 1. After mixing fresh rice bran (AV=13.43mgKOH / g, starch gelatinization degree=43.21%) and water at a mass ratio of 1:7 at room temperature (25°C) for 30min, filter it with double-layer gauze, and filter the filtrate at 23 Centrifuge at 10000rpm for 30min and take the supernatant for later use;

[0223] 2. Mix the supernatant (turbidity = 621NTU) and refined rice oil at a mass ratio of 1:9, and heat to 140°C in an open environment until the water is boiled dry;

[0224] 3. After filtering to remove solid impurities, it is flavor oil crude oil;

[0225] 4. Mix crude oil and refined rice oil at a mass ratio of 1:5 to obtain flavored rice oil.

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Abstract

The invention provides flavor oil and a preparation method thereof. The flavor oil disclosed by the invention has rich and pleasant rice fragrance flavor and is free from peculiar smell. The flavor oil is prepared from a rice bran extract. The present invention also relates to a fat composition containing the flavored oil, and a food containing the flavored oil or a fat composition.

Description

technical field [0001] The invention relates to the field of edible oil processing, in particular to flavor oil and a preparation method thereof. Background technique [0002] Rice is divided into five parts from the outside to the inside, the pericarp, the seed coat, the aleurone layer, the embryo and the endosperm. The rice is brown rice after removing the bark. The distribution of nutrients in brown rice is very uneven. Crude fiber and minerals are mainly distributed in the cortex, vitamins, fats and some proteins are distributed in the aleurone layer and embryo, and all starch and most of the protein are distributed in the endosperm. Polished rice is obtained by grinding brown rice to remove the germ and bran layers. Except carbohydrates, the content of all nutrients in brown rice is higher than that of polished rice, and the content of crude fiber, phosphorus, potassium, iron, sodium, VB1 and VB2 is 2 to 3 times that of polished rice. [0003] The by-products of rice ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A23D7/005A23D7/04A23L5/20A23L11/30A23L27/20A23L29/00A21D2/16
CPCA23D9/007A23D9/04A23D7/0053A23D7/04A23L5/27A23L11/34A23L27/20A23L29/04A21D2/16A23V2002/00A23V2250/21A23V2200/15
Inventor 朱振南王勇刘吕睿周帅姜元荣
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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