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Flavored oil and preparation method thereof

A technology for flavor oils and flavor substances, which is applied in the production/processing of edible oil/fat, edible oil/fat, food science, etc. Low cost, better oil flavor

Active Publication Date: 2022-08-09
COFCO NUTRITION & HEALTH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the traditional oil processing technology, most of the remaining meal after oilseed pressing is only added to the feed in a small amount, resulting in a serious waste of this resource
The flavor components contained in the meal are actually not effectively utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] The invention provides a preparation method of flavor oil, the preparation method comprises the following steps, or is composed of the following steps:

[0020] (1) Preparation of oilseed meal;

[0021] (2) acid hydrolysis: the oilseed meal is mixed with acid to carry out acid hydrolysis to obtain hydrolyzate;

[0022] (3) Maillard reaction: in the hydrolyzate, add reducing sugar, or amino acid, or their combination, and continuously stir to carry out Maillard reaction after mixing;

[0023] (4) Extraction of flavor substances: after the Maillard reaction is completed, basic vegetable oils and fats are added, heated and stirred to extract flavor substances, and the supernatant liquid is separated after centrifugation to obtain flavor oils and fats.

[0024] In the present invention, the oil and fat are preferably vegetable fats and oils. "Flavoured oil and fat" refers to vegetable oils and fats which are further improved and enhanced in flavor on the basis of vegetabl...

Embodiment 1

[0043] Select rapeseed, clean up and remove impurities, add 10wt% water, fry the seeds at 160°C for 30min, after pressing, degreasing with 150mL n-hexane to obtain rapeseed meal (water content is 1.18g / 100g meal, fat content is 7.4g / 100g meal). Weigh 15 g of crushed rapeseed meal into a beaker, add 75 mL of hydrochloric acid (mass concentration 5%), place it in a magnetic stirrer to fully mix and preheat, and then place it in a 105°C oven for hydrolysis for 16 hours. The hydrolyzed solution was adjusted to pH=4, 0.5 g of xylose was added, heated and stirred, poured into a high-temperature and high-pressure reaction kettle, and reacted at 160° C. for 3 hours. After the reaction, 45 g of first-grade rapeseed oil was added, stirred at 200 r / min, and extracted at 90° C. for 1 h. The upper layer of oil was transferred to a 50mL centrifuge tube and centrifuged at 5000r / min for 10min. Transfer the upper clarified oil to a sealed bottle, which is the flavored rapeseed oil sample, an...

Embodiment 2

[0051] Select sunflower seeds, clean and remove impurities, add 6wt% of water, fry the seeds for 30min at a temperature of 130°C, and after pressing, degreasing with 150mL of n-hexane to obtain sunflower seed meal (water content is 1.25g, 100g meal, fat content is 5.6g / 100g meal). Weigh 20 g of crushed sunflower seed meal into a beaker, add 150 mL of hydrochloric acid (6%), place it in a magnetic stirrer to fully mix and preheat, and then place it in a 90°C water bath for hydrolysis for 12 hours. The acid hydrolyzed solution was adjusted to pH=6, 0.5 g of glutamic acid, 0.5 g of lysine, and 0.25 g of xylose were added, heated and stirred, poured into a high-temperature and high-pressure reaction kettle, and reacted at 170° C. for 2 hours. After the reaction, 80 g of first-class sunflower oil was added, stirred at 200 r / min, and extracted at 90° C. for 20 min. The upper layer of oil was transferred to a 50mL centrifuge tube and centrifuged at 5000r / min for 10min. Transfer the...

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PUM

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Abstract

According to the preparation method of the flavor oil provided by the invention, a complete acid hydrolysis process is adopted, so that the protein hydrolysis degree is effectively improved, and the production cost is reduced. Hydrolysis products obtained after acid hydrolysis and reducing sugar are subjected to oriented Maillard reaction, so that the production efficiency of flavor substances can be stably improved, the flavor stability is improved, and meanwhile, the utilization rate of meal resources is also improved. The flavor oil prepared by the preparation method disclosed by the invention is strong in roasted flavor and salty and delicious taste, weakened in raw and green taste and fishy smell, and free from peculiar smell.

Description

technical field [0001] The invention relates to a preparation method of a flavor oil and a flavor oil produced therefrom, and belongs to the technical field of oil and fat processing. Background technique [0002] Edible oil is an indispensable part of the diet of Chinese residents, and it also provides important nutrients such as essential fatty acids for the human body. my country is a big country in the production and consumption of edible oil, and the consumption demand for edible oil is increasing year by year. Data from the National Grain and Oil Information Center shows that in 2019 / 2020, my country's edible oil consumption was 35.45 million tons, and the per capita consumption of edible oil was 29.1 kg. [0003] In recent years, under the background of consumption upgrading, more and more consumers tend to choose high-quality edible oil products, and the demand for flavor is increasing, and the requirements for flavor are becoming more and more concrete. Therefore,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04A23D9/04
CPCA23D7/04A23D9/04Y02W30/74
Inventor 尚嘉毅任丹丹初柏君孙东哲王翔宇惠菊王风艳
Owner COFCO NUTRITION & HEALTH RES INST
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