Rapeseed oil emulsion and rapeseed oil and preparation methods thereof

Abstract

The present application relates to a rapeseed oil emulsion, its use and preparation method. The present application also relates to rapeseed oil prepared from the rapeseed oil emulsion and a blended oil containing the rapeseed oil. The rapeseed oil emulsion is prepared by a method comprising the following steps: 1) adding 1-10 wt %, preferably 3-7 wt % of water to rapeseed oil or crude rapeseed oil and emulsifying the rapeseed oil by shearing; and 2) centrifuging the rapeseed oil or crude rapeseed oil after shearing and emulsification, and discarding the supernatant to obtain the rapeseed oil emulsion.

Description

Technical Field

[0001] The present application generally relates to the field of food processing. More specifically, the present application relates to a rapeseed oil emulsion and its use and preparation method. The present application also relates to rapeseed oil prepared from the rapeseed oil emulsion and a blended oil containing the rapeseed oil. Background of the Invention

[0002] With the continuous improvement of people's living standards, rapeseed oil with traditional strong aroma is deeply loved by consumers. Flavored oils have become a new research hotspot due to their strong flavor, smooth taste and high nutritional value. In the cooking process, oils play a very important role. First, it can make food mature in a short time, and changes such as protein denaturation, starch gelatinization, and cellulose softening will occur; secondly, oils can provide color, aroma, taste, and shape for cooked food, and can give cooked food a special flavor.

[0003] Due to the different compositions and properties of oils, different oils need to be selected according to the raw materials and processes to achieve the best cooking effect. During the cooking process, different oils have different effects on the taste, flavor, and color of the dishes. Dishes cooked with rapeseed oil have bright colors and mellow tastes. However, the taste of dishes cooked with different rapeseed oils is quite different because the viscosity of rapeseed oils varies greatly. The current research on the viscosity of rapeseed oil, in the article "Research on Low-temperature Refining Technology of Cold-pressed Rapeseed Oil and Its Quality Characteristics", shows that the viscosity increases with the increase of erucic acid content. Under the same fatty acid composition, the viscosity difference depends on the content of trace components contained. SUMMARY OF THE INVENTION

[0004] The present application obtains a strong-flavored rapeseed oil with a certain total sugar content by extracting crude rapeseed oil or rapeseed oil, thereby increasing the sugar and lipid content in the rapeseed oil and increasing the viscosity of the rapeseed oil to obtain a strong-flavored rapeseed oil product with better cooking characteristics, thereby improving the cooking consumption experience of the strong-flavored rapeseed oil.

[0005] This application provides the following technical solutions:

[0006] In a first aspect, the present application provides a method for preparing a rapeseed oil emulsion, comprising the following steps:

[0007] 1) adding 2-10 wt %, preferably 3-7 wt % of water to rapeseed oil or crude rapeseed oil and emulsifying the rapeseed oil by shearing the rapeseed oil; and

[0008] 2) Centrifuging the rapeseed oil or crude rapeseed oil after shearing and emulsification, and discarding the supernatant to obtain a rapeseed oil emulsion.

[0009] In some embodiments, before step 1), 0.1-10 wt %, preferably 0.3-5 wt %, more preferably 0.5-3 wt % of meal is added to rapeseed oil or crude rapeseed oil.

[0010] In some embodiments, after the meal is added, the rapeseed oil or crude rapeseed oil is stirred for 0.5-3 h, preferably 1-2 h.

[0011] In some embodiments, the stirred rapeseed oil or crude rapeseed oil is centrifuged at 1000-10000 g, preferably 3000-7000 g.

[0012] In some embodiments, 0.5-5 wt %, preferably 1.5-3 wt % of water is added to rapeseed oil or crude rapeseed oil and centrifuged before adding the meal.

[0013] In some embodiments, the centrifugation is performed at 1000-10000 g, preferably 3000-7000 g.

[0014] In some embodiments, the rapeseed oil or crude rapeseed oil is stirred for 0.5-3 h, preferably 1-2 h, after adding water and before centrifugation.

[0015] In some embodiments, the rapeseed oil or crude rapeseed oil is heated to 50-80°C, preferably 60-70°C before adding water.

[0016] In some embodiments, in step 1), the temperature of water is 50-100°C, preferably 60-80°C.

[0017] In some embodiments, the shearing in step 1) involves shearing at 8000-18000 RPM, preferably 10000-17000 RPM, for 0.5-10 minutes, preferably 1-8 minutes.

[0018] In some embodiments, in step 1), the rapeseed oil or crude rapeseed oil is heated to 50-100°C, preferably 60-80°C before adding water.

[0019] In some embodiments, in step 1), the rapeseed oil or crude rapeseed oil emulsified by shearing is stirred at 50-100° C., preferably 60-80° C., for 0.1-10 hours, preferably 0.3-7 hours.

[0020] In some embodiments, the centrifugation in step 2) is performed at 5000-12000 g, preferably 7000-10000 g, for 1-20 minutes, preferably 5-15 minutes.

[0021] In a second aspect, the present application relates to a rapeseed oil emulsion, which is prepared by the method described in the first aspect.

[0022] In a third aspect, the present application relates to a method for preparing rapeseed oil, which comprises drying the rapeseed oil emulsion described in the second aspect to obtain final rapeseed oil.

[0023] In some embodiments, the drying is performed under vacuum.

[0024] In some embodiments, the drying is carried out at 50-150°C, preferably 70-120°C.

[0025] In a fourth aspect, the present application relates to a method for preparing rapeseed oil, which comprises adding at least 1 wt %, preferably 3-10 wt % of the rapeseed oil emulsion described in the second aspect to a rapeseed oil product and drying to obtain the final rapeseed oil.

[0026] In some embodiments, the drying is performed under vacuum.

[0027] In some embodiments, the drying is carried out at 50-150°C, preferably 70-120°C.

[0028] In a fifth aspect, the present application relates to the use of the rapeseed oil emulsion described in the second aspect for increasing the sugar content or viscosity of rapeseed oil.

[0029] In a sixth aspect, the present application relates to rapeseed oil, which is prepared by the method described in the third aspect or the fourth aspect.

[0030] In some embodiments, the total sugar content in the rapeseed oil is 0.02-0.1 wt %, preferably 0.04-0.07 wt %.

[0031] In a seventh aspect, the present application relates to a blended oil comprising the rapeseed oil described in the sixth aspect.

[0032] The present invention can utilize crude rapeseed oil after primary pressing or commercially available rapeseed oil for extraction, and obtains high-viscosity and fragrant rapeseed oil. In addition, the present invention has a simple process, is easy to industrialize, and has high production efficiency.

[0033] Detailed Description of the Invention

[0034] The following definitions and methods are provided to better define the present application and guide those of ordinary skill in the art in the practice of the present application. Unless otherwise specified, the terms of the present application are understood according to conventional usage by those of ordinary skill in the relevant art.

[0035] definition

[0036] As used herein, the term "about" refers to ±10% of the recited number, for example, about 1% refers to a range of 0.9% to 1.1%.

[0037] The term "rapeseed oil" used in this article is also called rapeseed oil, rapeseed oil, coriander oil, canola oil, sesame oil, and canola oil. It is an edible oil squeezed from rapeseed. It is one of the main edible oils in China. It is mainly produced in the Yangtze River Basin and southwest and northwest China, and its output ranks first in the world. Rapeseed oil is golden or brown in color and has a certain pungent smell. This smell is caused by a certain amount of glucosinolates in it, but the superior varieties of rapeseed do not contain this substance.

[0038] The term "crude oil" used herein refers to primary oil obtained from vegetable oils without refining. Crude oil is not suitable for long-term storage due to its simple processing technology, high impurities, and easy oxidation and deterioration. The term "crude rapeseed oil" used herein refers to primary oil obtained from rapeseed without refining.

[0039] The term "cake meal" used in this article refers to the rapeseed residue after the rapeseed is steamed and fried and the oil is squeezed out, which has a low moisture content and a small amount of oil remaining.

[0040] The term "glycolipid" used in this article belongs to lipid compounds and is widely present in various organisms. Glycolipids in nature can be divided into two major categories according to the type of alcohol group in their components: glyceryl glycolipids and glycosphingolipids. Glycosylated glycerol lipids are called glyceryl glycolipids, which exist in animal nervous tissues, plants and microorganisms and are the main glycolipids in plants.

[0041] The term "viscosity" as used herein refers to the resistance of a fluid to flow. When a fluid (gas or liquid) flows, when one part flows over another part, it encounters resistance, which is the internal friction of the fluid. To make the fluid flow, a tangential force must be applied in the direction of the fluid flow to counteract the resistance. According to consumer surveys, consumers prefer rapeseed oil with high viscosity, and the viscosity of rapeseed oil is positively correlated with the content of its trace components.

[0042] The term "rapeseed oil product" used herein refers to edible rapeseed oil commercially available on the market, or edible rapeseed oil prepared by a method known in the art. DETAILED DESCRIPTION

[0043] The glycolipid with the highest content in plants is glyceryl glycolipid, and the glyceryl glycolipid in rapeseed oil is mainly monogalactosylglyceride and digalactosylglyceride. The present application obtains a fragrant rapeseed oil with a certain total sugar content by extracting rapeseed oil or crude rapeseed oil, increases the glycolipid content in rapeseed oil, increases the viscosity of rapeseed oil, obtains a fragrant rapeseed oil product with better cooking properties, and improves the cooking consumption experience of fragrant rapeseed oil.

[0044] In a first aspect, the present application provides a method for preparing a rapeseed oil emulsion, comprising the following steps:

[0045] 1) adding 2-10 wt %, preferably 3-7 wt %, more preferably 4-6 wt % of water to rapeseed oil or crude rapeseed oil and emulsifying the rapeseed oil by shearing the rapeseed oil; and

[0046] 2) Centrifuging the rapeseed oil or crude rapeseed oil after shearing and emulsification, and discarding the supernatant to obtain a rapeseed oil emulsion.

[0047] In some embodiments, before step 1), 0.1-10 wt %, preferably 0.3-5 wt %, more preferably 0.5-3 wt % of meal is added to rapeseed oil or crude rapeseed oil.

[0048] In some embodiments, after the meal is added, the rapeseed oil or crude rapeseed oil is stirred for 0.5-3 h, preferably 1-2 h.

[0049] In some embodiments, the stirred rapeseed oil or crude rapeseed oil is centrifuged at 1000-10000 g, preferably 3000-7000 g.

[0050] In some embodiments, 0.5-5 wt %, preferably 1.5-3 wt % of water is added to rapeseed oil or crude rapeseed oil and centrifuged before adding the meal.

[0051] In some embodiments, the centrifugation is performed at 1000-10000 g, preferably 3000-7000 g.

[0052] In some embodiments, the rapeseed oil or crude rapeseed oil is stirred for 0.5-3 h, preferably 1-2 h, after adding water and before centrifugation.

[0053] In some embodiments, the rapeseed oil or crude rapeseed oil is heated to 50-80°C, preferably 60-70°C before adding water.

[0054] In some embodiments, in step 1), the temperature of water is 50-100°C, preferably 60-80°C.

[0055] In some embodiments, the shearing in step 1) involves shearing at 8000-18000 RPM, preferably 9000-17000 RPM, more preferably 10000-16000 RPM, even more preferably 11000-15000 RPM, most preferably 12000-14000 RPM for 0.5-10 minutes, preferably 1-8 minutes.

[0056] In some embodiments, in step 1), the rapeseed oil or crude rapeseed oil is heated to 50-100°C, preferably 60-80°C before adding water.

[0057] In some embodiments, in step 1), the rapeseed oil or crude rapeseed oil emulsified by shearing is stirred at 50-100° C., preferably 60-80° C., for 0.1-10 hours, preferably 0.3-7 hours.

[0058] In some embodiments, the centrifugation in step 2) is performed at 5000-12000 g, preferably 7000-10000 g, for 1-20 minutes, preferably 5-15 minutes.

[0059] In a second aspect, the present application relates to a rapeseed oil emulsion, which is prepared by the method described in the first aspect.

[0060] In a third aspect, the present application relates to a method for preparing rapeseed oil, which comprises drying the rapeseed oil emulsion described in the second aspect to obtain final rapeseed oil.

[0061] In some embodiments, the drying is performed under vacuum.

[0062] In some embodiments, the drying is carried out at 50-150°C, preferably 70-120°C.

[0063] In a fourth aspect, the present application relates to a method for preparing rapeseed oil, which comprises adding at least 1 wt %, preferably 3-10 wt % of the rapeseed oil emulsion described in the second aspect to a rapeseed oil product and drying to obtain the final rapeseed oil.

[0064] In some embodiments, the drying is performed under vacuum.

[0065] In some embodiments, the drying is carried out at 50-150°C, preferably 70-120°C.

[0066] In a fifth aspect, the present application relates to the use of the rapeseed oil emulsion described in the second aspect for increasing the sugar content or viscosity of rapeseed oil.

[0067] In a sixth aspect, the present application relates to rapeseed oil, which is prepared by the method described in the third aspect or the fourth aspect.

[0068] In some embodiments, the total sugar content in the rapeseed oil is 0.02-0.1 wt %, preferably 0.04-0.07 wt %.

[0069] In a seventh aspect, the present application relates to a blended oil comprising the rapeseed oil described in the sixth aspect.

[0070] Throughout the specification and claims, the words “comprises,” “comprising,” and “containing” mean “including but not limited to,” and are not intended to exclude other parts, additives, components, or steps.

[0071] It will be appreciated that features, characteristics, components or steps described in connection with a particular aspect, embodiment or example of the invention may be applicable to any other aspect, embodiment or example described herein unless incompatible therewith.

[0072] The above disclosure generally describes the present application, and the present application is further illustrated by the following examples. These examples are described only to illustrate the present application, but not to limit the scope of the present application. Although special terms and values ​​are used herein, these terms and values ​​are also understood to be exemplary and do not limit the scope of the present application. Unless otherwise specified, the experimental methods and techniques in this specification are conventional methods and techniques in the art. For other materials and equipment that are not particularly noted as manufacturers, they are usually available through commercial channels.

[0073] Example

[0074] In the examples and comparative examples of the present application, unless otherwise specified, all the raw materials used are conventional raw materials and can be obtained commercially.

[0075] Unless otherwise specified, all ratios in the present application are by weight.

[0076] The determination methods used in the following examples and comparative examples are briefly described as follows:

[0077] The total sugar content of oil was measured using the BMG LABTECH brand FLUOstar Omega fully automatic multifunctional microplate reader. The specific steps are as follows:

[0078] Take 1g rapeseed oil sample in a ground-mouth round-bottom flask, transfer 25mL 1mol / LKOH ethanol solution (aldehyde-free ethanol), place in a 40℃ water bath for 20min, add 2mL hydrochloric acid (mass fraction 36%), heat in a water bath for 15min, add 7mL 1mol / LKOH solution, dilute to 25ml), centrifuge. Accurately transfer 2mL of supernatant to a 10mL centrifuge tube, evaporate to dryness below 80℃, and dissolve in 2mL of distilled water.

[0079] Add 2mL of Fehling reagent to the centrifuge tube, heat in a boiling water bath for 10min, centrifuge for 5min, discard the supernatant, add 2mL of sulfuric acid-ammonium molybdate solution (ammonium molybdate-sulfuric acid solution: 2.5g of ammonium molybdate, add 15mL of concentrated sulfuric acid, add water to dissolve to 100mL) color developer, dilute, make up to 100mL, let stand for 30min, measure the absorbance with an ultraviolet spectrophotometer, and find out the galactose content on the galactose standard curve. The total sugar content is calculated as follows: X = ρ × V × 100% / m, where X is the total sugar content; ρ is the mass concentration of galactose found according to the standard curve, g / L; V is the fixed volume, mL; m is the weight of rapeseed oil, g.

[0080] The viscosity of the oil is measured using the SVM3000 kinematic viscometer from Anton Paar. The measurement method is as follows:

[0081] Use a syringe to absorb 6 ml of oil sample, connect the oil sample to the injection port, slowly and evenly inject 2 ml of liquid, press "start" to rinse, press "start" to stop rotation after rinsing for 15 seconds, inject 1 ml for measurement, and after recording the data, inject another 1 ml to repeat the measurement.

[0082] Example 1

[0083] Rapeseed oil is prepared by the following steps:

[0084] 1. Clean the rapeseed and remove impurities such as straw and stones;

[0085] 2. After frying the seeds to 170°C, discharge them and put them into an oil press (Xiangge oil press, model PX7) to extract the oil to obtain crude rapeseed oil;

[0086] 3. The crude rapeseed oil was heated to 60°C, 1.5% water was added and stirred for 1 hour, and 0.5% cake powder (i.e., the rapeseed cake residue left after oil extraction in step 2, which contains a small amount of water and a small amount of oil) was added after centrifugation at 3000g and stirred for 1 hour, and rapeseed oil was obtained after centrifugation at 3000g;

[0087] 4. Heat the rapeseed oil to 80°C, add 5% 80°C hot water, shear at 15000RPM (FLUKO FA25-Digital high shear emulsifier) ​​for 1 min, and continue heating and stirring at 80°C for 0.5 h;

[0088] 5. Take the rapeseed oil emulsified by adding water and shearing, and centrifuge it at 8000g for 10 minutes;

[0089] 6. Take the lower emulsified layer after centrifugation and vacuum dry it at 100°C to obtain high-viscosity rapeseed oil.

[0090] Example 2

[0091] Rapeseed oil is prepared by the following steps:

[0092] 1. Clean the rapeseed and remove impurities such as straw and stones;

[0093] 2. After frying the seeds to 170°C, discharge them and put them into an oil press (Xiangge oil press, model PX7) to extract the oil to obtain crude rapeseed oil;

[0094] 3. The crude rapeseed oil was heated to 60°C, 1.5% water was added and stirred for 1 hour, and 0.5% cake powder (i.e., the rapeseed cake residue left after oil extraction in step 2, which contains a small amount of water and a small amount of oil) was added after centrifugation at 3000g and stirred for 1 hour, and rapeseed oil was obtained after centrifugation at 3000g;

[0095] 4. Heat the rapeseed oil to 80°C, add 5% 80°C hot water, shear at 15000RPM (FLUKO FA25-Digital high shear emulsifier) ​​for 1 min, and continue heating and stirring at 80°C for 0.5 h;

[0096] 5. Take the rapeseed oil emulsified by adding water and shearing, and centrifuge it at 8000g for 10 minutes;

[0097] 6. Take the lower emulsified layer after centrifugation, take 5 g of the emulsified layer, add it to 100 g of commercially available rapeseed oil product, and vacuum dry it at 100° C. to obtain high-viscosity rapeseed oil.

[0098] Example 3

[0099] Rapeseed oil is prepared by the following steps:

[0100] 1. Clean the rapeseed and remove impurities such as straw and stones;

[0101] 2. After frying the seeds to 170°C, discharge them and put them into an oil press (Xiangge oil press, model PX7) to extract the oil to obtain crude rapeseed oil;

[0102] 3. The crude rapeseed oil was heated to 60°C, 1.5% water was added and stirred for 1 hour, and 0.5% cake powder (i.e., the rapeseed cake residue left after oil extraction in step 2, which contains a small amount of water and a small amount of oil) was added after centrifugation at 3000g and stirred for 1 hour, and rapeseed oil was obtained after centrifugation at 3000g;

[0103] 4. Heat the rapeseed oil to 80°C, add 5% 80°C hot water, shear at 15000RPM (FLUKO FA25-Digital high shear emulsifier) ​​for 1 min, and continue heating and stirring at 80°C for 0.5 h;

[0104] 5. Take the rapeseed oil emulsified by adding water and shearing, and centrifuge it at 8000g for 10 minutes;

[0105] 6. Take the lower emulsified layer after centrifugation, take 8 g of the emulsified layer, add it to 100 g of commercially available rapeseed oil product, and vacuum dry it at 100° C. to obtain high-viscosity rapeseed oil.

[0106] Example 4

[0107] Rapeseed oil is prepared by the following steps:

[0108] 1. Clean the rapeseed and remove impurities such as straw and stones;

[0109] 2. After frying the seeds to 170°C, discharge them and put them into an oil press (Xiangge oil press, model PX7) to extract the oil to obtain crude rapeseed oil;

[0110] 3. The crude rapeseed oil was heated to 60°C, 1.5% water was added and stirred for 1 hour, and 0.5% cake powder (i.e., the rapeseed cake residue left after oil extraction in step 2, which contains a small amount of water and a small amount of oil) was added after centrifugation at 3000g and stirred for 1 hour, and rapeseed oil was obtained after centrifugation at 3000g;

[0111] 4. Heat the rapeseed oil to 80°C, add 5% 80°C hot water, shear at 15000RPM (FLUKO FA25-Digital high shear emulsifier) ​​for 1 min, and continue heating and stirring at 80°C for 0.5 h;

[0112] 5. Take the rapeseed oil emulsified by adding water and shearing, and centrifuge it at 8000g for 10 minutes;

[0113] 6. Take the lower emulsified layer after centrifugation, take 10 g of the emulsified layer, add it to 100 g of commercially available rapeseed oil product, and vacuum dry it at 100° C. to obtain high-viscosity rapeseed oil.

[0114] Example 5-Example 14

[0115] The operation steps for preparing the emulsion layer in Example 5-14 are substantially the same as those in Example 2, except that the operation steps in step 4 are slightly different. The operations in step 4 of Example 5-14 that are different from those in Example 2 are now listed in the following table.

[0116]

[0117] Comparative Example 1

[0118] Rapeseed oil is prepared by the following steps:

[0119] 1. Clean the rapeseed and remove impurities such as straw and stones;

[0120] 2. After frying the seeds to 170°C, discharge them and put them into an oil press (Xiangge oil press, model PX7) to extract the oil to obtain crude rapeseed oil;

[0121] 3. Heat the crude rapeseed oil to 60°C, add 1.5% water and stir for 1 hour, centrifuge at 3000g, add 0.5% cake powder (i.e. the rapeseed cake residue left after oil extraction in step 2, which contains a small amount of water and a small amount of oil), stir for 1 hour, and centrifuge at 3000g to obtain rapeseed oil.

[0122] Comparative Example 2

[0123] Rapeseed oil is prepared by the following steps:

[0124] 1. Clean the rapeseed and remove impurities such as straw and stones;

[0125] 2. After frying the seeds to 170°C, discharge them and put them into an oil press (Xiangge oil press, model PX7) to extract the oil to obtain crude rapeseed oil;

[0126] 3. The crude rapeseed oil was heated to 60°C, 1% water was added and stirred for 1 hour, and 0.5% cake powder (i.e., the rapeseed cake residue left after oil extraction in step 2, which contains a small amount of water and a small amount of oil) was added after centrifugation at 3000g and stirred for 1 hour, and rapeseed oil was obtained after centrifugation at 3000g;

[0127] 4. Heat the rapeseed oil to 80°C, add 1% 80°C hot water, shear at 15000RPM (FLUKO FA25-Digital high shear emulsifier) ​​for 1 min, and continue heating and stirring at 80°C for 0.5 h;

[0128] 5. Take the rapeseed oil emulsified by adding water and shearing, and centrifuge it at 8000g for 10 minutes.

[0129] Comparative Example 3

[0130] Rapeseed oil is prepared by the following steps:

[0131] 1. Clean the rapeseed and remove impurities such as straw and stones;

[0132] 2. After frying the seeds to 170°C, discharge them and put them into an oil press (Xiangge oil press, model PX7) to extract the oil to obtain crude rapeseed oil;

[0133] 3. The crude rapeseed oil was heated to 60°C, 5% water was added and stirred for 1 hour, and 0.5% cake powder (i.e., the rapeseed cake residue left after oil extraction in step 2, which contains a small amount of water and a small amount of oil) was added after centrifugation at 3000g and stirred for 1 hour, and rapeseed oil was obtained after centrifugation at 3000g;

[0134] 4. Heat the rapeseed oil to 80°C, add 5% 80°C hot water, shear at 20000RPM (FLUKO FA25-Digital high shear emulsifier) ​​for 1 min, and continue heating and stirring at 80°C for 0.5 h;

[0135] 5. Take the rapeseed oil emulsified by adding water and shearing, and centrifuge it at 8000g for 10 minutes.

[0136] Comparative Example 4

[0137] Rapeseed oil is prepared by the following steps:

[0138] 1. Clean the rapeseed and remove impurities such as straw and stones;

[0139] 2. After frying the seeds to 170°C, discharge them and put them into an oil press (Xiangge oil press, model PX7) to extract the oil to obtain crude rapeseed oil;

[0140] 3. The crude rapeseed oil was heated to 60°C, 5% water was added and stirred for 1 hour, and 0.5% cake powder (i.e., the rapeseed cake residue left after oil extraction in step 2, which contains a small amount of water and a small amount of oil) was added after centrifugation at 3000g and stirred for 1 hour, and rapeseed oil was obtained after centrifugation at 3000g;

[0141] 4. Heat the rapeseed oil to 80°C, add 5% 80°C hot water, shear at 5000RPM (FLUKO FA25-Digital high shear emulsifier) ​​for 1 min, and continue heating and stirring at 80°C for 0.5 h;

[0142] 5. Take the rapeseed oil emulsified by adding water and shearing, and centrifuge it at 8000g for 10 minutes.

[0143] Comparative Example 2-4 could not obtain an emulsified layer through centrifugation in step 5 as in Example 1-14.

[0144] The total sugar content and viscosity of the rapeseed oil prepared in Examples 1-14 and Comparative Example 1 are as follows:

[0145] Total sugar content in rapeseed oil (%) Rapeseed oil viscosity (mPa·s) Example 1 0.246％ 83.659 Example 2 0.041％ 66.564 Example 3 0.06％ 68.235 Example 4 0.09％ 70.892 Example 5 0.050％ 67.462 Example 6 0.040％ 66.607 Example 7 0.038％ 66.483 Example 8 0.048％ 67.334 Example 9 0.051％ 67.551 Example 10 0.050％ 67.510 Embodiment 11 0.051％ 67.552 Example 12 0.056％ 68.015 Example 13 0.031％ 65.894 Embodiment 14 0.043％ 66.920 Comparative Example 1 0.024％ 65.296

[0146] From the above results, it can be seen that the total sugar content and viscosity of the rapeseed oil in Examples 1-14 are better than those in Comparative Example 1. It can be seen that the shear emulsification step in Examples 1-14 is crucial to obtaining rapeseed oil with high sugar content and high viscosity.

[0147] It is understood that although the present application is described in a certain form, the present application is not limited to the contents shown and described in this specification. It is obvious to those skilled in the art that various changes can be made without departing from the scope of the present application. These changes are all within the scope of the protection claimed in the present application.

Claims

1. A method for preparing a rapeseed oil emulsion, comprising the following steps: 1) After heating the crude rapeseed oil to 50-80°C, 0.5-5% by weight of water is added, the mixture is stirred and then centrifuged, and then 0.1-3% by weight of cake flour is added to the crude rapeseed oil, the mixture is stirred for 0.5-3 hours and then centrifuged to separate and obtain the rapeseed oil; 2) adding 3-7 wt% of 50-100°C water to the rapeseed oil obtained in step 1) and emulsifying it by shearing, and then stirring at 60-80°C for 0.3-7 hours; wherein, Shearing at 8000-18000RPM; and 3) centrifuging the rapeseed oil stirred in step 2) and discarding the supernatant to obtain a rapeseed oil emulsion; Wherein, in step 2), the rapeseed oil is heated to 50-100°C before adding water.

2. The method according to claim 1, characterized in that In step 1), 1.5-3 wt % of water is added.

3. The method according to claim 1, characterized in that In step 1), after adding water and stirring, centrifugation is performed at 1000-10000g.

4. The method according to claim 1, characterized in that In step 1), after adding water and stirring, centrifugation is performed at 3000-7000g.

5. The method according to claim 1, characterized in that After adding water, stir the crude rapeseed oil for 0.5-3h before centrifugation.

6. The method according to claim 1, characterized in that After adding water, stir the crude rapeseed oil for 1-2 hours before centrifugation.

7. The method according to claim 1, characterized in that Heat the crude rapeseed oil to 60-70ºC before adding water.

8. The method according to claim 1, characterized in that In step 1), 0.3-3 wt % of cake flour is added to the crude rapeseed oil.

9. The method according to claim 1, characterized in that In step 1), 0.5-3 wt % of cake flour is added to the crude rapeseed oil.

10. The method according to claim 1, characterized in that In step 1), after adding the cake flour, the crude rapeseed oil is stirred for 1-2 hours.

11. The method according to claim 1, characterized in that In step 1), after adding the cake flour and stirring, centrifuge at 1000-10000g.

12. The method according to claim 1, characterized in that In step 1), add the cake flour, stir, and centrifuge at 3000-7000g.

13. The method according to claim 1, characterized in that In step 2), the water temperature is 60-80ºC.

14. The method according to claim 1, wherein: Cut at 10000-17000 RPM.

15. The method according to claim 1, wherein: The shearing time is 0.5-10 minutes.

16. The method according to claim 1, wherein: The shearing time is 1-8 minutes.

17. The method according to claim 1, wherein: In step 2), heat the rapeseed oil to 60-80ºC before adding the water.

18. The method of claim 1, wherein: The centrifugation in step 3) is performed at 5000-12000 g for 1-20 minutes.

19. The method according to claim 18, characterized in that Centrifuge at 7000-10000 g.

20. The method of claim 18, wherein: The centrifugation time is 5-15 minutes.

21. A rapeseed oil emulsion prepared by the method according to any one of claims 1 to 20.

22. A method for preparing rapeseed oil, comprising drying the rapeseed oil emulsion according to claim 21 to obtain final rapeseed oil.

23. The method of claim 22, wherein: The drying is performed under vacuum.

24. The method of claim 22, wherein: The drying is carried out at 50-150°C.

25. The method of claim 22, wherein: The drying is carried out at 70-120°C.

26. A method for preparing rapeseed oil, comprising adding at least 1 wt% of the rapeseed oil emulsion according to claim 21 to a rapeseed oil product and drying to obtain final rapeseed oil.

27. The method of claim 26, wherein: The amount of rapeseed oil emulsion added is 3-10% by weight.

28. The method of claim 26, wherein: The drying is performed under vacuum.

29. The method of claim 26, wherein: The drying is carried out at 50-150°C.

30. The method of claim 26, wherein: The drying is carried out at 70-120°C.

31. Use of the rapeseed oil emulsion according to claim 21 for increasing the sugar content and viscosity of rapeseed oil.

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