Method for flexibly and moderately processing edible oil through biological enzymolysis

Abstract

The invention discloses a method for flexibly and moderately processing edible oil through biological enzymolysis, and belongs to the technical field of edible vegetable oil processing. The method sequentially comprises the steps of cleaning and color sorting, ozone sterilization, moderate conditioning, biological enzymolysis treatment, moderate aroma enhancement, squeezing at proper temperature, moderate refining, filtering at proper temperature and preservation at proper temperature. The method is characterized in that ultrasonic pretreatment is innovatively introduced after tempering and cooperates with an enzymolysis process that cellulase and feruloyl esterase are compounded according to the mass ratio of 1: 1, and then two-waveband infrared is adopted for aroma enhancement. According to the method, traditional chemical refining is abandoned, the problems of nutrition loss and flavor damage caused by excessive processing are effectively solved, the oil pressing rate and the oil oxidation stability are remarkably improved, active nutritional ingredients such as polyphenols such as vitamin E and squalene are reserved to the maximum extent, and high-valued green processing of oil plants is achieved.

Description

Technical Field

[0001] This invention belongs to the technical field of peanut oil preparation methods, specifically relating to a method for the flexible and appropriate processing of edible oil through biological enzymatic hydrolysis. Background Technology

[0002] Currently, over-processing is prevalent in the oilseed and oil industry. Processing enterprises blindly pursue a "refined and pure" appearance, commonly employing "four-step," "five-step," or even "seven-step" chemical refining processes. This results in nutrient loss; the refining process causes a 40-60% loss of vitamin E and a 30-50% degradation of phytosterols, significantly reducing the oil's nutritional carrier function. Furthermore, the high-temperature deodorization (>240℃) and alkali refining stages produce carcinogens such as trans fatty acids and 3-MCPD esters. Moreover, the energy consumption per ton of oil refining increases dramatically, leading to resource waste. Simultaneously, the oil's original natural flavor and good oxidative stability are weakened, ultimately reducing the product to a nutritionally deficient, flavorless pure energy carrier, deviating from modern consumers' demands for natural, healthy, and nutritious diets. Additionally, high-temperature processing technology severely restricts quality improvement. For example, while traditional high-temperature steaming and frying processes can enhance the flavor of aromatic oils, they damage the value of the oilseed cake, reduce antioxidant capacity, and hinder the high-value utilization of oil crops. Even more serious is that aflatoxin control relies on post-treatment adsorption, which requires the addition of 2-3% activated clay, which not only reduces oil yield but also adsorbs more than 30% of natural tocopherols.

[0003] Furthermore, for example, in peanut oil processing, the existing peanut processing technologies generally suffer from the incompatibility between the oil extraction process temperature and the protein thermal denaturation threshold, making it impossible to achieve both high oil yield and high protein quality. Traditional heating methods have low thermal efficiency and uneven temperature field distribution, which can easily lead to local overheating or underheating. The protein extraction process in pressed cake is complex and the functional retention is insufficient, making it difficult to meet the requirements of food-grade applications. Therefore, it is urgent to develop a green and efficient oil processing technology, which is a technical problem that needs to be solved at present. Summary of the Invention

[0004] This invention addresses the problems existing in the prior art by providing a method for the flexible and moderate processing of edible oils through bio-enzymatic hydrolysis. Through multi-step synergistic processing, it maximizes the retention of nutrients while ensuring oil quality. This method abandons traditional over-refining processes and avoids the drawbacks of high-temperature and chemical treatments, thereby significantly improving the nutritional value and safety of the product. Furthermore, through precise physical and biological treatment of the oilseeds, the natural flavor and oxidative stability of the oil are preserved, meeting consumers' demand for healthy and natural foods.

[0005] To achieve the above-mentioned technical objectives, the technical solution adopted by the present invention is as follows: A method for bio-enzymatic hydrolysis of edible oils for flexible and moderate processing includes the following steps: (1) Cleaning and color sorting: The oilseed raw material is separated from stones, impurities and broken particles by a self-balancing vibrating screen, the magnetic separator removes metal impurities, the elevator conveys it to the grading and screening machine to screen the oilseed with full particles, and the color sorter removes moldy particles and sprouted particles. (2) Ozone sterilization: The screened oil is transported to an ozone generator for treatment to remove Aspergillus flavus from the oil. (3) Moderate conditioning: The oilseeds are transported to the conditioning pot for steam softening and conditioning, and the moisture content and temperature of the oilseeds are controlled. (4) Bio-enzymatic hydrolysis: The conditioned oil is sent into an ultrasonic treatment device and treated for 5-15 minutes at a frequency of 40kHz and a power of 200-400W. The oil is then crushed and passed through a 15-20 mesh sieve to obtain oil powder. The compound enzyme solution is evenly sprayed onto the oil powder, mixed, and then placed in an oven at 40-55℃ for 1-3 hours. (5) Moderate aroma enhancement: The oil after biological enzymatic hydrolysis is transported to an aroma enhancement device for moderate aroma enhancement treatment; (6) Pressing at appropriate temperature: After the aroma-enhancing treatment, the oilseeds are ground and separated into solid and liquid components to obtain crude oil; (7) Moderate refining: The crude oil is instantly cooled and allowed to settle at low temperature to remove colloidal impurities; (8) Temperature-appropriate filtration: Low-temperature physical filtration is performed through fiber materials; (9) Temperature-controlled storage: The filtered oil is stored at a constant temperature under nitrogen-filled conditions.

[0006] Preferably, the oilseeds in step (1) are at least one of peanut, rapeseed, walnut, camellia seed, flaxseed, hemp seed, pecan, and sunflower seed; the vibration amplitude is 5-8 mm, the magnetic field strength is ≥8000 Gs, and the color sorter recognition accuracy is 0.1 mm. 2 .

[0007] More preferably, the oilseed in step (1) is peanut.

[0008] Preferably, in step (2), the ozone concentration is 60-100 mg / L, the treatment temperature is 25-45℃, the stirring speed is 60-120 r / min, and the treatment time is 20-40 min.

[0009] Preferably, in step (3) moderate conditioning, the temperature is 65-95℃ and the time is 15-25 min, so that the moisture content of the oil reaches 6%-11% and the softened discharge temperature is 65-95℃.

[0010] Preferably, the preparation method of the compound enzyme solution in step (4) is as follows: mix cellulase and ferulic acid esterase in a mass ratio of 1:1, add pure water to prepare an enzyme solution with a mass concentration of 50%, spray the amount of the solution at 30% of the mass of the oil powder, the enzyme activity of cellulase is 100,000-150,000 U / g, and the effective content of ferulic acid esterase is ≥98%.

[0011] Preferably, the aroma-enhancing device in step (5) is an infrared device; the infrared device processing conditions are as follows: first, use 0.75-2.5μm wavelength infrared light to process at 90-110℃ for 5-8 minutes, then switch to 2.5-25μm wavelength infrared light to process at 130-140℃ for 5-8 minutes, with a material thickness of 2-5cm and an infrared distance of 10-15cm; so as to achieve the synergistic effect of rapid heating of the oil surface and moderate aroma enhancement inside.

[0012] Preferably, step (6) is temperature-appropriate pressing, specifically, the oilseeds are ground into a slurry by a colloid mill, and solid-liquid separation is performed to obtain crude oil and filter cake; the colloid mill grinding process parameters are grinding gap 0.1-2.5 mm, rotation speed 1500-3000 r / min, and grinding time 3-5 min; the solid-liquid separation method is at least one of pressure filtration and centrifugation, and the pressure filtration and / or centrifugation residue is pressed by a twin-screw press; the pressure filtration parameters are: pressure 10-20 MPa, pressure filtration time 10-20 min; the centrifugation parameters are: 4000-10000 r / min, time 5-15 minutes; the twin-screw oil press inlet temperature is 60-90℃, and the rotation speed is 14-30 r / min.

[0013] Preferably, in the moderate refining step (7), the specific operation is to transport the crude oil obtained in step (6) to a heat exchanger for instant cooling at a cooling rate of 0.5-1℃ / min to 20-30℃, and then let it stand and settle at 20-30℃ for 36-72 h.

[0014] Preferably, in step (8) temperature-appropriate filtration, the low-temperature physical filtration operation pressure of the fiber material is ≤1.2 MPa, the operation temperature is 15-25℃, the filtration rate is controlled at 100-150 L / (m²·h), and the filter cloth pore size is 5-20μm; the fiber material adopts a 4-8 layer composite fiber material filter bed (such as lignocellulose, cotton or palm fiber), with a thickness of 0.5-2 cm.

[0015] In step (9), during the appropriate temperature storage, the nitrogen gas is food-grade nitrogen with a purity of 99-99.99%, the oxygen content in the container is ≤0.3%, and the temperature is kept constant at 20-30±1℃.

[0016] All raw materials used in this invention are commercially available.

[0017] Beneficial effects: This invention aims to resolve the technical contradictions in existing moderate edible oil processing technologies, namely, low cell wall disruption efficiency and the difficulty in simultaneously achieving high oil extraction rate and functional protection. It provides a green processing method that can efficiently extract oil under mild conditions.

[0018] The core of this invention lies in the innovative introduction of a synergistic cell-wall-breaking pretreatment step combining ultrasonic pretreatment and bio-enzymatic hydrolysis after conditioning and before aroma enhancement. A composite enzyme solution is used to pretreat the oilseeds, employing a cellulase-feruloesterase complex system, which produces a significant synergistic effect. The ultrasonic cavitation effect creates micro-injuries on the oilseed cell walls, greatly promoting the penetration and efficiency of the subsequent composite enzymes (cellulase + feruloesterase). This significantly shortens the hydrolysis time, reduces enzyme dosage, and achieves a higher oil extraction yield. Simultaneously, the combined use of cellulase and ferulic acid esterase in a 1:1 mass ratio produced a synergistic effect of "1+1>2". Ferulic acid esterase, by cleaving the cross-links of the cell wall, allows cellulase to more fully contact and hydrolyze the cellulose skeleton, thus achieving a cell wall disruption effect far exceeding that of single-enzyme treatment with a shorter reaction time and lower enzyme dosage, thereby significantly improving the pressing oil yield. Furthermore, the ferulic acid released during the enzymatic hydrolysis process is a natural antioxidant that is directly enriched in the crude oil, naturally enhancing the oxidative stability of the finished oil and reducing the reliance on subsequent artificial antioxidant additions.

[0019] Subsequently, this invention further optimizes the aroma-enhancing effect of oilseeds using a dual-band infrared roasting process. First, short-wave infrared light is used to rapidly raise the surface temperature of the oilseeds, causing surface moisture to evaporate quickly and forming unique flavor precursors. Then, long-wave infrared light is switched for internal heating, ensuring a uniform temperature rise within the oilseeds, thus achieving a synergistic aroma-enhancing effect from both the inside and outside. This process not only avoids the localized overheating problems caused by traditional high-temperature steaming and roasting but also effectively preserves heat-sensitive nutrients in the oilseeds, while enhancing the natural flavor and antioxidant capacity of the oil. The entire process involves low-temperature physical refining, which maximizes the preservation of active ingredients such as vitamin E and sterols.

[0020] In the temperature-controlled pressing stage, the oilseeds are finely ground and subjected to staged filtration and pressing operations, further improving oil extraction efficiency and crude oil quality. Precise parameter control of the colloid mill ensures thorough disruption of the oilseed cell walls, releasing more oil. The combined use of a filter press or centrifuge with a twin-screw oil press achieves highly efficient oil extraction while maintaining the integrity of the protein structure in the pressed cake, laying the foundation for the high-value utilization of protein powder in the future.

[0021] Finally, in the steps of appropriate refining, temperature-controlled filtration, and temperature-controlled storage, this invention completely abandons traditional chemical refining methods, instead employing physical methods to remove impurities and maximizing the preservation of active nutrients in the oils through low-temperature operation. The application of nitrogen-filled constant-temperature storage technology not only effectively isolates oxygen and prevents oil oxidation and rancidity, but also extends the product's shelf life, making it more in line with modern consumers' demands for healthy and safe food.

[0022] In summary, this invention achieves a four-dimensional improvement in nutrition, safety, flavor, and efficiency through a 6M moderate processing technology, resulting in high-quality, fragrant edible oils. The oils are light in color, clear and transparent, exhibit good oxidative stability, and are rich in beneficial active ingredients. The entire process avoids traditional chemical refining and requires no additives such as activated clay, making it an environmentally friendly and resource-saving green processing method. Detailed Implementation

[0023] The technical solution of the present invention will be further described below with reference to specific embodiments, but it is not limited thereto.

[0024] Example 1 A method for bio-enzymatic hydrolysis of edible oils for flexible and moderate processing includes the following steps: (1) Cleaning and color sorting: The oilseed raw material is separated from stones, impurities and broken particles by a self-balancing vibrating screen, the magnetic separator removes metal impurities, the elevator conveys it to the grading and screening machine to screen the oilseed with full particles, and the color sorter removes moldy particles and sprouted particles. (2) Ozone sterilization: The screened oil is transported to an ozone generator for treatment to remove Aspergillus flavus from the oil. (3) Moderate conditioning: The oilseeds are transported to the conditioning pot for steam softening and conditioning, and the moisture content and temperature of the oilseeds are controlled. (4) Bio-enzymatic hydrolysis: The conditioned oil is sent into an ultrasonic treatment device and treated for 5 minutes at a frequency of 40kHz and a power of 200W. The oil is then crushed and passed through a 15-20 mesh sieve to obtain oil powder. The compound enzyme solution is evenly sprayed onto the oil powder, mixed, and then placed in an oven at 40-55℃ for 1 hour. (5) Moderate aroma enhancement: The oil after biological enzymatic hydrolysis is transported to an aroma enhancement device for moderate aroma enhancement treatment; (6) Pressing at appropriate temperature: After the aroma-enhancing treatment, the oilseeds are ground and separated into solid and liquid components to obtain crude oil; (7) Moderate refining: The crude oil is instantly cooled and allowed to settle at low temperature to remove colloidal impurities; (8) Temperature-appropriate filtration: Low-temperature physical filtration is performed through fiber materials; (9) Temperature preservation: The filtered oil is transported to a constant temperature oil tank and sealed for temperature control, and nitrogen is used for preservation to maintain the natural quality of the edible oil.

[0025] The oilseed used in step (1) is peanut; the vibration amplitude is 5 mm, the magnetic field strength is ≥8000 Gs, and the color sorter's recognition accuracy is 0.1 mm. 2 .

[0026] Step (2) The ozone concentration is 60 mg / L, the treatment temperature is 25℃, the stirring speed is 60 r / min, and the treatment time is 20 min.

[0027] In step (3), during moderate conditioning, the temperature is 65℃ and the time is 15 min, so that the moisture content of the oil reaches 6%-11% and the softened discharge temperature is 65℃.

[0028] Step (4) The preparation method of the compound enzyme solution is as follows: mix cellulase and ferulic acid esterase in a mass ratio of 1:1, add pure water to prepare an enzyme solution with a mass concentration of 50%, and spray the amount of the solution at 30% of the mass of the oil powder; the enzyme activity of cellulase is 100,000 U / g, and the effective content of ferulic acid esterase is ≥98%.

[0029] In step (5), the aroma-enhancing equipment is an infrared device. The infrared device processing conditions are as follows: first, use 0.75-2.5μm wavelength infrared light to process at 90℃ for 8 minutes, then switch to 2.5-25μm wavelength infrared light to process at 130℃ for 8 minutes, with a material thickness of 2cm and an infrared distance of 10cm, so as to achieve the synergistic effect of rapid heating of the oil surface and moderate aroma enhancement inside.

[0030] Step (6) Temperature pressing: The specific operation is that the oilseeds are ground into a slurry by a colloid mill, and solid-liquid separation is carried out to obtain crude oil and filter cake. The grinding process parameters of the colloid mill are: grinding gap 0.1 mm, rotation speed 1500 r / min, and grinding time 3 min. The solid-liquid separation method is pressure filtration, and the filter residue is pressed by a twin-screw press. The pressure filtration parameters are: pressure 10 MPa, pressure filtration time 10 min. The feed temperature of the twin-screw oil press is 60℃, and the rotation speed is 14 r / min.

[0031] In step (7) moderate refining, the specific operation is to transport the crude oil obtained in step (6) to a heat exchanger for instant cooling at a cooling rate of 0.5℃ / min to 20℃, and then let it stand and settle for 36 h at 20-30℃.

[0032] In step (8) temperature-appropriate filtration, the operating pressure of the fiber material low-temperature physical filtration is ≤1.2 MPa, the operating temperature is 15℃, the filtration rate is controlled at 100 L / (m²·h), and the filter cloth pore size is 5-20μm; in step (9) temperature-appropriate storage, the nitrogen is food-grade nitrogen with a purity of 99-99.99%, the oxygen content in the tank is ≤0.3%, and the temperature is kept constant at 20±1℃.

[0033] Example 2 A method for bio-enzymatic hydrolysis of edible oils for flexible and moderate processing includes the following steps: (1) Cleaning and color sorting: The oilseed raw material is separated from stones, impurities and broken particles by a self-balancing vibrating screen, the magnetic separator removes metal impurities, the elevator conveys it to the grading and screening machine to screen the oilseed with full particles, and the color sorter removes moldy particles and sprouted particles. (2) Ozone sterilization: The screened oil is transported to an ozone generator for treatment to remove Aspergillus flavus from the oil. (3) Moderate conditioning: The oilseeds are transported to the conditioning pot for steam softening and conditioning, and the moisture content and temperature of the oilseeds are controlled. (4) Bio-enzymatic hydrolysis: The conditioned oil is sent into an ultrasonic treatment device and treated for 10 minutes at a frequency of 40kHz and a power of 300W. The oil is then crushed and passed through a 15-20 mesh sieve to obtain oil powder. The compound enzyme solution is evenly sprayed onto the oil powder, mixed, and then placed in an oven at 40-55℃ for 2 hours. (5) Moderate aroma enhancement: The oil after biological enzymatic hydrolysis is transported to an aroma enhancement device for moderate aroma enhancement treatment; (6) Pressing at appropriate temperature: After the aroma-enhancing treatment, the oilseeds are ground and separated into solid and liquid components to obtain crude oil; (7) Moderate refining: The crude oil is instantly cooled and allowed to settle at low temperature to remove colloidal impurities; (8) Temperature-appropriate filtration: Low-temperature physical filtration is performed through fiber materials; (9) Temperature preservation: The filtered oil is transported to a constant temperature oil tank and sealed for temperature control, and nitrogen is used for preservation to maintain the natural quality of the edible oil.

[0034] The oilseed used in step (1) is peanut; the vibration amplitude is 8 mm, the magnetic field strength is ≥8000 Gs, and the color sorter's recognition accuracy is 0.1 mm. 2 .

[0035] Step (2) The ozone concentration is 80 mg / L, the treatment temperature is 35℃, the stirring speed is 85 r / min, and the treatment time is 30 min.

[0036] In step (3), during moderate conditioning, the temperature is 80℃ and the time is 20min, so that the moisture content of the oil reaches 6%-11% and the softened discharge temperature is 80℃.

[0037] The preparation method of the compound enzyme solution in step (4) is as follows: mix cellulase and ferulic acid esterase in a mass ratio of 1:1, add pure water to prepare an enzyme solution with a mass concentration of 50%, and spray the amount of the solution at 30% of the mass of the oil powder; the enzyme activity of cellulase is 120,000 U / g, and the effective content of ferulic acid esterase is ≥98%.

[0038] In step (5), the aroma-enhancing equipment is an infrared device. The infrared device processing conditions are as follows: first, use 0.75-2.5μm wavelength infrared light to process at 100℃ for 6 minutes, then switch to 2.5-25μm wavelength infrared light to process at 130℃ for 6 minutes, with a material thickness of 3cm and an infrared distance of 13cm; in order to achieve the synergistic effect of rapid heating of the oil surface and moderate aroma enhancement inside.

[0039] Step (6) Temperature pressing: The specific operation is that the oilseeds are ground into a slurry by a colloid mill, and then solid-liquid separation is performed to obtain crude oil and filter cake. The grinding process parameters of the colloid mill are: grinding gap 1 mm, rotation speed 2000 r / min, and grinding time 3 min. The solid-liquid separation method is centrifugation, and the centrifugation residue is pressed by a twin-screw press. The centrifugation parameters are: 4000 r / min, time 5 minutes. The pressing temperature of the twin-screw press is 75℃, and the rotation speed is 20 r / min.

[0040] In step (7) moderate refining, the specific operation is to transport the crude oil obtained in step (6) to a heat exchanger for instant cooling at a cooling rate of 1℃ / min to 30℃, and then let it stand and settle at 20-30℃ for 50 h.

[0041] In step (8) temperature-appropriate filtration, the operating pressure of the fiber material low-temperature physical filtration is ≤1.2 MPa, the operating temperature is 25℃, the filtration rate is controlled at 130L / (m²·h), and the filter cloth pore size is 5-20μm.

[0042] In step (9), during the appropriate temperature storage, the nitrogen gas is food-grade nitrogen with a purity of 99-99.99%, the oxygen content in the container is ≤0.3%, and the temperature is kept constant at 25±1℃.

[0043] Example 3 A method for bio-enzymatic hydrolysis of edible oils for flexible and moderate processing includes the following steps: (1) Cleaning and color sorting: The oilseed raw material is separated from stones, impurities and broken particles by a self-balancing vibrating screen, the magnetic separator removes metal impurities, the elevator conveys it to the grading and screening machine to screen the oilseed with full particles, and the color sorter removes moldy particles and sprouted particles. (2) Ozone sterilization: The screened oil is transported to an ozone generator for treatment to remove Aspergillus flavus from the oil. (3) Moderate conditioning: The oilseeds are transported to the conditioning pot for steam softening and conditioning, and the moisture content and temperature of the oilseeds are controlled. (4) Bio-enzymatic hydrolysis: The conditioned oil is sent into an ultrasonic treatment device and treated for 15 minutes at a frequency of 40kHz and a power of 400W. The oil is then crushed and passed through a 15-20 mesh sieve to obtain oil powder. The compound enzyme solution is evenly sprayed onto the oil powder, mixed, and then placed in an oven at 40-55℃ for 3 hours. (5) Moderate aroma enhancement: The oil after biological enzymatic hydrolysis is transported to an aroma enhancement device for moderate aroma enhancement treatment; (6) Pressing at appropriate temperature: After the aroma-enhancing treatment, the oilseeds are ground and separated into solid and liquid components to obtain crude oil; (7) Moderate refining: The crude oil is instantly cooled and allowed to settle at low temperature to remove colloidal impurities; (8) Temperature-appropriate filtration: Low-temperature physical filtration is performed through fiber materials; (9) Temperature preservation: The filtered oil is transported to a constant temperature oil tank and sealed for temperature control, and nitrogen is used for preservation to maintain the natural quality of the edible oil.

[0044] The oilseed used in step (1) is peanut; the vibration amplitude is 8 mm, the magnetic field strength is ≥8000 Gs, and the color sorter's recognition accuracy is 0.1 mm. 2 .

[0045] Step (2) The ozone concentration is 100 mg / L, the treatment temperature is 45℃, the stirring speed is 120 r / min, and the treatment time is 40 min.

[0046] In step (3), during moderate conditioning, the temperature is 95℃ and the time is 25 min, so that the moisture content of the oil reaches 6%-11% and the softened discharge temperature is 95℃.

[0047] Step (4) The method for preparing the compound enzyme solution is as follows: mix cellulase and ferulic acid esterase in a mass ratio of 1:1, add pure water to prepare an enzyme solution with a mass concentration of 50%, and spray the amount of the solution at 30% of the mass of the oil powder; the enzyme activity of cellulase is 150,000 U / g, and the effective content of ferulic acid esterase is ≥98%.

[0048] In step (5), the aroma-enhancing equipment is an infrared device. The infrared device processing conditions are as follows: first, use 0.75-2.5μm wavelength infrared light to process at 110℃ for 5 minutes, then switch to 2.5-25μm wavelength infrared light to process at 140℃ for 5 minutes, with a material thickness of 5cm and an infrared distance of 15cm; in order to achieve the synergistic effect of rapid heating of the oil surface and moderate aroma enhancement inside.

[0049] Step (6) Temperature pressing: The specific operation is that the oilseeds are ground into a slurry by a colloid mill, and solid-liquid separation is carried out to obtain crude oil and filter cake. The grinding process parameters of the colloid mill are: grinding gap 2.5 mm, rotation speed 3000 r / min, and grinding time 5 min. The solid-liquid separation method is pressure filtration, and the centrifuged residue of the pressure filtration is pressed by a twin-screw press. The pressure filtration parameters are: pressure filtration 20 MPa, pressure filtration time 20 min. The feed temperature of the twin-screw oil press is 90℃, and the rotation speed is 30 r / min.

[0050] In step (7) moderate refining, the specific operation is to transport the crude oil obtained in step (6) to a heat exchanger for instant cooling at a cooling rate of 1℃ / min to 30℃, and then let it stand and settle at 20-30℃ for 72 h.

[0051] In step (8) temperature-appropriate filtration, the operating pressure of the fiber material low-temperature physical filtration is ≤1.2 MPa, the operating temperature is 25℃, the filtration rate is controlled at 150 L / (m²·h), and the filter cloth pore size is 5-20μm.

[0052] In step (9), during the appropriate temperature storage, the nitrogen gas is food-grade nitrogen with a purity of 99-99.99%, the oxygen content in the container is ≤0.3%, and the temperature is kept constant at 30±1℃.

[0053] Comparative Example 1 Referring to existing technologies and traditional peanut oil preparation methods: 1) Take 10kg of peanut raw material and add it to the self-balancing vibrating screen to separate out large stones, peanuts with shells and broken peanut particles. Remove metal objects from the peanuts by magnetic separator, and then convey them to the grading and screening machine by elevator to screen out plump peanut kernels. Remove moldy and sprouted peanut kernels from the raw material by color sorter. 2) After cleaning and removing impurities, the peanut kernels are placed in an oven and baked at 95℃ for 45 minutes. After the peanuts are baked, they are cooled and then air-peeled. 3) The peeled peanut kernels are transported to an ozone generator for treatment. The ozone concentration is set to 80 mg / L, the temperature to 32℃, the stirring speed to 90 r / min, and the treatment time to 30 min to remove Aspergillus flavus from the raw materials. 4) Place the peanut kernels in an electromagnetic roaster, control the roasting temperature at 160℃, and roast for 30 minutes; 5) After roasting, the seeds are fed into a single-screw oil press. The pressing temperature is controlled at 80℃ and the single-screw oil press is rotated at 30r / min to obtain crude peanut oil. 6) The crude peanut oil is coarsely filtered through a plate and frame filter to obtain coarsely filtered peanut oil. The coarsely filtered peanut oil is then rapidly cooled to 15°C through an exchanger. Deionized water is added to the obtained peanut oil, which is then stirred, allowed to stand, and then subjected to low-temperature physical filtration to remove impurities, resulting in pure peanut oil.

[0054] Comparative Example 2 The other steps are exactly the same as in Example 1, except that the ultrasound pretreatment part is omitted. That is: A method for bio-enzymatic hydrolysis of edible oils for flexible and moderate processing includes the following steps: (1) Cleaning and color sorting: The oilseed raw material is separated from stones, impurities and broken particles by a self-balancing vibrating screen, the magnetic separator removes metal impurities, the elevator conveys it to the grading and screening machine to screen the oilseed with full particles, and the color sorter removes moldy particles and sprouted particles. (2) Ozone sterilization: The screened oil is transported to an ozone generator for treatment to remove Aspergillus flavus from the oil. (3) Moderate conditioning: The oilseeds are transported to the conditioning pot for steam softening and conditioning, and the moisture content and temperature of the oilseeds are controlled. (4) Bio-enzymatic hydrolysis: After the conditioning oil is crushed, it is passed through a 15-20 mesh sieve to obtain oil powder. The compound enzyme solution is evenly sprayed onto the oil powder, mixed, and then placed in an oven at 40-55℃ for 1 hour. (5) Moderate aroma enhancement: The oil after biological enzymatic hydrolysis is transported to an aroma enhancement device for moderate aroma enhancement treatment; (6) Pressing at appropriate temperature: After the aroma-enhancing treatment, the oilseeds are ground and separated into solid and liquid components to obtain crude oil; (7) Moderate refining: The crude oil is instantly cooled and allowed to settle at low temperature to remove colloidal impurities; (8) Temperature-appropriate filtration: Low-temperature physical filtration is performed through fiber materials; (9) Temperature preservation: The filtered oil is transported to a constant temperature oil tank and sealed for temperature control, and nitrogen is used for preservation to maintain the natural quality of the edible oil.

[0055] Comparative Example 3 The other steps are exactly the same as in Example 1, except that the enzymatic hydrolysis part is omitted. That is: A method for moderately processing edible oil includes the following steps: (1) Cleaning and color sorting: The oilseed raw material is separated from stones, impurities and broken particles by a self-balancing vibrating screen, the magnetic separator removes metal impurities, the elevator conveys it to the grading and screening machine to screen the oilseed with full particles, and the color sorter removes moldy particles and sprouted particles. (2) Ozone sterilization: The screened oil is transported to an ozone generator for treatment to remove Aspergillus flavus from the oil. (3) Moderate conditioning: The oilseeds are transported to the conditioning pot for steam softening and conditioning, and the moisture content and temperature of the oilseeds are controlled. (4) Crushing treatment: The conditioned oil is sent into an ultrasonic treatment device and treated for 5 minutes at a frequency of 40kHz and a power of 200W. The oil is then crushed and passed through a 15-20 mesh sieve to obtain oil powder. It is then placed in an oven and treated at 40-55℃ for 1 hour. (5) Moderate aroma enhancement: The crushed oil is transported to an aroma enhancement device for moderate aroma enhancement; (6) Pressing at appropriate temperature: After the aroma-enhancing treatment, the oilseeds are ground and separated into solid and liquid components to obtain crude oil; (7) Moderate refining: The crude oil is instantly cooled and allowed to settle at low temperature to remove colloidal impurities; (8) Temperature-appropriate filtration: Low-temperature physical filtration is performed through fiber materials; (9) Temperature preservation: The filtered oil is transported to a constant temperature oil tank and sealed for temperature control, and nitrogen is used for preservation to maintain the natural quality of the edible oil.

[0056] Comparative Example 4 The other steps are exactly the same as in Example 1, except that the enzyme composition in the compound enzyme solution is changed, namely: Step (4) The method for preparing the compound enzyme solution is as follows: add cellulase to pure water to prepare an enzyme solution with a mass concentration of 50%, and spray the amount of the solution at 30% of the mass of the oil powder; the enzyme activity of cellulase is 100,000 U / g.

[0057] Comparative Example 5 The other steps are exactly the same as in Example 1, except that the enzyme composition in the compound enzyme solution is changed, namely: Step (4) The preparation method of the compound enzyme solution is as follows: add ferulic acid ester enzyme to pure water to prepare an enzyme solution with a mass concentration of 50%, and spray the amount of the solution at 30% of the mass of the oil powder; the effective content of ferulic acid ester enzyme is ≥98%.

[0058] Comparative Example 6 The other steps are exactly the same as in Example 1, except that the ratio of cellulase to ferulic acid esterase in the compound enzyme solution is changed, that is: Step (4) The method for preparing the compound enzyme solution is as follows: mix cellulase and ferulic acid esterase at a mass ratio of 2:1, add pure water to prepare an enzyme solution with a mass concentration of 50%, and spray the amount of the solution at 30% of the mass of the oil powder; the enzyme activity of cellulase is 100,000 U / g, and the effective content of ferulic acid esterase is ≥98%.

[0059] Comparative Example 7 The other steps are exactly the same as in Example 1, except that the ratio of cellulase to ferulic acid esterase in the compound enzyme solution is changed, that is: Step (4) The preparation method of the compound enzyme solution is as follows: mix cellulase and ferulic acid esterase at a mass ratio of 1:2, add pure water to prepare an enzyme solution with a mass concentration of 50%, and spray the amount of the solution at 30% of the mass of the oil powder; the enzyme activity of cellulase is 100,000 U / g, and the effective content of ferulic acid esterase is ≥98%.

[0060] Comparative Example 8 The other steps are exactly the same as in Example 1, except that the infrared copying method is changed, that is, a single-band infrared copying method is used: In step (5), the aroma-enhancing equipment is an infrared device. The infrared device processing conditions are as follows: first, use 0.75-2.5μm wavelength infrared light to process for 8 minutes at 90℃, and then use the same wavelength infrared light to process for 8 minutes at 130℃. The material thickness is 2cm and the infrared distance is 10cm.

[0061] Comparative Example 9 The other steps are exactly the same as in Example 1, except that the infrared copying method is changed, that is, a single-band infrared copying method is used: In step (5), the aroma-enhancing equipment is an infrared device. The infrared device processing conditions are as follows: first, use 2.5-25μm wavelength infrared light to process for 8 minutes at 90℃, and then use the same wavelength infrared light to process for 8 minutes at 130℃. The material thickness is 2cm and the infrared distance is 10cm.

[0062] Performance testing Peanut oil was prepared according to the methods in the examples and comparative examples, and the properties of the obtained peanut oil were tested according to the following methods. The results of all experimental groups were repeated three times, and the average value was taken: 1. Peanut oil extraction rate: The oil content of the raw peanuts and the residual oil content of the pressed cake were determined using the Soxhlet extraction method, and the extraction rate was calculated. The calculation formula is as follows: In the formula: Y is the oil extraction rate / %; R0 is the oil content of the raw peanut / %; M0 is the residual oil content of the pressed cake / %.

[0063] 2. Test method for acid value: The acid value of oils and fats was tested in accordance with GB 5009.229-2016.

[0064] 3. Test methods for oxidation properties: Oxidative stability: The oxidative stability index (OSI) of oils and fats was determined according to GB / T 21121-2007. 3 g of oil sample (accurate to 0.001 g) was accurately added to a glass test tube, and the OSI was measured using a Rancimat oil and fat oxidation stability analyzer. The test temperature was 120℃, and the air flow rate was 10 L / h. The experimental results are expressed as oxidation induction time. Each experiment was repeated three times, and the average value of the measured results was taken.

[0065] Peroxide value (POV): The peroxide value of the oil sample was determined according to the method described in GB 5009.227-2023 "National Food Safety Standard - Determination of Peroxide Value in Food".

[0066] 4. Color difference The measurements were taken using a fully automated colorimeter.

[0067] 5. Test method for Vitamin E: The vitamin E content in oils was tested in accordance with GB 5009.82-2016.

[0068] 6. Test method for squalene: The content of squalene in oils was tested according to LS / T 6120-2017.

[0069] 7. Polyphenol content: According to LS / T 6119-2017 "Determination of Polyphenols in Vegetable Oils by Spectrophotometry" 8. Aroma: Ten volunteers with a sensitive sense of smell were randomly selected. Each volunteer took a 10ml sample of oil and smelled it while stirring. The overall flavor of the oil sample was evaluated. The oil sample had the inherent aroma of peanut oil and no off-odors, which was scored as 8-10 points; the oil sample had a light aroma and no off-odors, which was scored as 5-7 points; the oil sample had a light aroma and a slight off-odors, which was scored as 1-4 points. The evaluation result was the average score of the 10 volunteers.

[0070] Table 1. Results of peanut oil extraction yield, flavor, and color tests obtained from the examples and comparative examples. As can be seen from the data in Table 1, Examples 1 to 3 performed exceptionally well in terms of oil extraction rate, color difference, and aroma, significantly outperforming the comparative examples. In particular, the oil extraction rate of the examples all exceeded 93%, while the highest among the comparative examples was only 90%. The color difference values ​​L, a, and b show that the examples had a clearer color and fewer impurities. Regarding aroma scores, the examples consistently scored above 9 points, while the comparative examples generally scored below 8 points. This indicates that the process combination used in the examples effectively improved the overall quality of the peanut oil.

[0071] Further analysis revealed that Comparative Examples 2 and 3, which omitted ultrasonic pretreatment or enzymatic hydrolysis, showed significant decreases in oil extraction rate and aroma, indicating that these steps play a crucial role in improving oil extraction efficiency and preserving the inherent flavor of peanut oil. Furthermore, the composition and ratio of the compound enzyme solution significantly impacted the results. Data from Comparative Examples 4 to 7 showed that a 1:1 mass ratio of cellulase to ferulic acid esterase yielded the best results; using a single enzyme or mixing enzymes in different ratios led to a decline in performance.

[0072] The change in infrared roasting method also significantly affected the quality of peanut oil. In Comparative Examples 8 and 9, although the oil extraction rate increased after roasting with a single wavelength of infrared light, the aroma score was still lower than that of the example, indicating the importance of the synergistic effect of different wavelengths of infrared light in enhancing the flavor of peanut oil. Overall, the process parameters set in the example were more scientifically sound and reasonable, ensuring a high oil extraction rate while preserving the natural flavor and color of the peanut oil to the greatest extent possible.

[0073] Table 2. Test results of the physicochemical properties of peanut oil obtained from the examples and comparative examples. As can be seen from the data in Table 2, Examples 1 to 3 all exhibit significant advantages in physicochemical properties such as acid value, oxidative stability, peroxide value, vitamin E, squalene, and polyphenol content. Particularly in terms of oxidative stability, the OSI values ​​of the oil samples from the Examples all exceeded 26 hours, while the highest in the comparative examples was only 20 hours, and the lowest was even less than 10 hours, demonstrating the outstanding effect of the process in delaying oil oxidation. The acid value test results show that the acid value of the Examples was controlled below 0.11 mg KOH / g, far lower than some groups in the comparative examples, indicating that their oils have higher freshness and quality. Squalene and vitamin E are important nutrients in oils, and their content directly reflects the nutritional value of the oils. Data shows that in the examples, the squalene content was consistently above 450 mg / kg, and the vitamin E content remained above 55 mg / 100g, significantly higher than the results in the comparative examples. This indicates that the enzymatic hydrolysis and moderate refining steps in the examples played a crucial role in preserving these active ingredients. Furthermore, the polyphenol content data further validates this point; the polyphenol content in the examples all exceeded 32 mg / kg, while the polyphenol content in some groups in the comparative examples was even less than 20 mg / kg, indicating that the process in the examples is more effective in protecting the antioxidants in the oils.

[0074] Comparative analysis of the comparative examples revealed that omitting certain key steps or altering process parameters significantly impacted the physicochemical properties of peanut oil. For instance, Comparative Example 1, lacking ultrasonic pretreatment and enzymatic hydrolysis, exhibited lower levels of all indicators, particularly peroxide value and polyphenol content, which were significantly inferior to the example. The results of Comparative Examples 4 to 7 showed that the composition and ratio of the compound enzyme solution had a crucial influence on oil quality; a single enzyme or a suboptimal enzyme mixture led to a decrease in the extraction efficiency of squalene and vitamin E. Changes in the infrared roasting method also affected the physicochemical properties of the oil. While Comparative Examples 8 and 9 showed improvements in some indicators, their overall performance was still inferior to the example, highlighting the importance of synergistic effects.

[0075] The data from Tables 1 and 2 show that the process combination in the examples not only effectively improves the oil extraction rate and sensory quality of peanut oil, but also significantly enhances its physicochemical properties and nutritional value. These experimental results fully demonstrate that by scientifically optimizing each process step, it is possible to maximize the preservation of the natural characteristics and functional components of peanut oil while ensuring high yield.

[0076] It should be noted that the above embodiments are merely some preferred embodiments of the present invention, and not all embodiments. Obviously, based on the above embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of the present invention.

Claims

1. A method for the flexible and moderate processing of edible oils via biological enzymatic hydrolysis, characterized in that, Includes the following steps: (1) Cleaning and color sorting: The oilseed raw material is separated from stones, impurities and broken particles by a self-balancing vibrating screen, the magnetic separator removes metal impurities, the elevator conveys it to the grading and screening machine to screen the oilseed with full particles, and the color sorter removes moldy particles and sprouted particles. (2) Ozone sterilization: The screened oil is transported to an ozone generator for treatment to remove Aspergillus flavus from the oil. (3) Moderate conditioning: The oilseeds are transported to the conditioning pot for steam softening and conditioning, and the moisture content and temperature of the oilseeds are controlled. (4) Bio-enzymatic hydrolysis: The conditioned oil is sent into an ultrasonic treatment device and treated for 5-15 minutes at a frequency of 40kHz and a power of 200-400W. The oil is then crushed and sieved to obtain oil powder. The compound enzyme solution is evenly sprayed onto the oil powder, mixed, and then placed in an oven at 40-55℃ for 1-3 hours. (5) Moderate aroma enhancement: The oil after biological enzymatic hydrolysis is transported to an aroma enhancement device for moderate aroma enhancement treatment; (6) Pressing at appropriate temperature: After the aroma-enhancing treatment, the oilseeds are ground and separated into solid and liquid components to obtain crude oil; (7) Moderate refining: The crude oil is instantly cooled and allowed to settle at low temperature to remove colloidal impurities; (8) Temperature-appropriate filtration: Low-temperature physical filtration is performed through fiber materials; (9) Temperature-controlled storage: The filtered oil is stored at a constant temperature under nitrogen-filled conditions.

2. The method for flexibly and appropriately processing edible oil by biological enzymatic hydrolysis according to claim 1, characterized in that, The oilseeds mentioned in step (1) are at least one of peanuts, rapeseed, walnuts, camellia seeds, flax seeds, hemp seeds, pecans, and sunflower seeds; the vibration amplitude is 5-8 mm, the magnetic field strength is ≥8000 Gs, and the color sorter recognition accuracy is 0.1 mm. 2 .

3. The method for flexibly and appropriately processing edible oils by biological enzymatic hydrolysis according to claim 2, characterized in that, The oilseed mentioned in step (1) is peanut.

4. The method for flexibly and appropriately processing edible oil by biological enzymatic hydrolysis according to claim 1, characterized in that, Step (2) The ozone concentration is 60-100 mg / L, the treatment temperature is 25-45℃, the stirring speed is 60-120 r / min, and the treatment time is 20-40 min.

5. The method for flexibly and appropriately processing edible oil by biological enzymatic hydrolysis according to claim 1, characterized in that, In step (3), during moderate conditioning, the temperature is 65-95℃ and the time is 15-25min, so that the moisture content of the oil reaches 6%-11% and the softened discharge temperature is 65-95℃.

6. The method for flexibly and appropriately processing edible oil by biological enzymatic hydrolysis according to claim 1, characterized in that, Step (4) The method for preparing the compound enzyme solution is as follows: mix cellulase and ferulic acid esterase in a mass ratio of 1:1, add pure water to prepare an enzyme solution with a mass concentration of 50%, and spray the amount of the solution at 30% of the mass of the oil powder; the enzyme activity of cellulase is 100,000-150,000 U / g, and the effective content of ferulic acid esterase is ≥98%.

7. The method for flexibly and appropriately processing edible oil by biological enzymatic hydrolysis according to claim 1, characterized in that, In step (5), the aroma-enhancing equipment is an infrared device. The infrared device processing conditions are as follows: first, use 0.75-2.5μm wavelength infrared light to process at 90-110℃ for 5-8 minutes, and then switch to 2.5-25μm wavelength infrared light to process at 130-140℃ for 5-8 minutes. The material thickness is 2-5cm and the infrared distance is 10-15cm, so as to achieve the synergistic effect of rapid heating of the oil surface and moderate aroma enhancement inside.

8. The method for bio-enzymatic hydrolysis of edible oils for flexible and moderate processing according to claim 1, characterized in that, Step (6) Temperature-appropriate pressing: The specific operation involves grinding the oilseeds into a slurry using a colloid mill, performing solid-liquid separation, and obtaining crude oil and filter cake by pressure pressing. The grinding process parameters of the colloid mill are: grinding gap 0.1-2.5 mm, rotation speed 1500-3000 r / min, and grinding time 3-5 min. The solid-liquid separation method is at least one of pressure filtration and centrifugation, and the pressure filtration and / or centrifugation residue is pressed by a twin-screw press. The pressure filtration parameters are: pressure 10-20 MPa and pressure filtration time 10-20 min. The centrifugation parameters are: 4000-10000 r / min and time 5-15 minutes. The pressing temperature of the twin-screw press is 60-90℃, and the rotation speed is 14-30 r / min.

9. The method for flexibly and appropriately processing edible oil by biological enzymatic hydrolysis according to claim 1, characterized in that, In step (7) moderate refining, the specific operation is to transport the crude oil obtained in step (6) to a heat exchanger for instant cooling at a cooling rate of 0.5-1℃ / min to 20-30℃, and then let it stand and settle at 20-30℃ for 36-72 h.

10. The method for flexibly and appropriately processing edible oil by biological enzymatic hydrolysis according to claim 1, characterized in that, In step (8) temperature-appropriate filtration, the operating pressure of the fiber material low-temperature physical filtration is ≤1.2 MPa, the operating temperature is 15-25℃, the filtration rate is controlled at 100-150 L / (m²·h), and the filter cloth pore size is 5-20μm; in step (9) temperature-appropriate preservation, the nitrogen is food-grade nitrogen with a purity of 99-99.99%, the oxygen content in the tank is ≤0.3%, and the temperature is kept constant at 20-30±1℃.

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