Preparation method and application of deodorized linseed oil

Abstract

A preparation method and application of deodorized linseed oil. The present invention provides a method for eliminating or reducing the fishy smell of linseed oil, the method comprising the steps of modifying linseed meal, and mixing the modified linseed meal with refined linseed oil for high-temperature reaction after crushing; the refined linseed oil is treated with at least three steps of degumming, deacidification and deodorization; the modification of the linseed meal comprises the steps of frying and pressing linseed; wherein, after frying, the loss of 17 kinds of free amino acids in the linseed is greater than 80%; the infrared spectrum absorption intensity ratio of the pressed linseed meal is A1745 / A1656<1.5, and A1656 / A1100>1.2. The present invention also comprises a flavored linseed oil, which is obtained by mixing the fishy-free or low-fishy linseed oil obtained by the above method with other linseed oils. The flavored linseed oil can maintain the original flavor of the dish without obvious fishy smell during cooking.

Description

Technical Field

[0001] The invention relates to the field of edible oil processing, and in particular to a preparation method and application of deodorized linseed oil. Background Art

[0002] Flaxseed is a high-oil-containing oil crop with an oil content of 35-45% and an unsaturated fatty acid content of more than 85%. Among them, the α-linolenic acid content is as high as 40-65%, which is one of the vegetable oils with the highest ω-3 fatty acid content known so far (Fang Zhaoxi, 2015). α-linolenic acid is not only an essential fatty acid (EFA) for the human body, but also a precursor for the synthesis of EPA and DHA in the body. It has the effects of lowering blood pressure, anti-inflammation, anti-aging, and preventing atherosclerosis (Kajla et al, 2018; Yi Zhi, 2016). Flaxseed oil has received widespread attention because it is rich in α-linolenic acid.

[0003] In traditional flax oil consumption areas, such as Gansu, Ningxia, Shanxi, Inner Mongolia, Xinjiang and other places, people prefer to eat flax oil with dark color and characteristic flavor obtained by pressing after high-temperature frying of seeds, also known as sesame oil. In non-traditional flax oil consumption areas, such as Jiangsu, Zhejiang, Guangdong and other places, people prefer to eat refined flax oil with light color and light flavor. This flax oil is refined through refining processes such as decolorization and deodorization to remove most of the pigments and volatile flavor substances, so that the color is light and the flavor is light. However, in actual applications, it is found that refined flax oil will produce a special fishy smell during the cooking process, thereby reducing consumers' experience and acceptance.

[0004] The present invention provides a preparation and application method of flaxseed meal. The flaxseed meal is modified, used as a reaction substrate and mixed with refined flax oil in a certain weight ratio for high temperature reaction, and then the flax oil prepared by the high temperature reaction and the refined flax oil are mixed at a certain weight ratio for low temperature. The prepared flax oil can maintain the original flavor of the dish and has no obvious fishy smell during cooking, and has good consumer experience and application value. Summary of the invention

[0005] The first aspect of the present invention aims to provide a method for eliminating or reducing the fishy smell of linseed oil, the method comprising the steps of modifying linseed meal, and mixing the modified linseed meal with refined linseed oil for high-temperature reaction after crushing; the refined linseed oil is processed through at least three steps of degumming, deacidification and deodorization.

[0006] In one or more embodiments, the modification of flaxseed meal includes the steps of roasting and pressing flaxseed.

[0007] In one or more embodiments, the temperature of frying the seeds is 180-250°C, and the loss of 17 free amino acids in the flax seeds after frying is greater than 80%. During the frying process, due to the weight of the flax seeds and the difference in equipment, different frying times may be required to achieve the loss of the 17 free amino acids described in the present invention, so the present invention does not limit the frying time. The present invention frying the seeds at a temperature of 180-250°C, and the 17 free amino acids can be measured at regular intervals during the frying process. When the loss is greater than 80%, the frying can be stopped and the subsequent steps can be carried out. Of course, the frying time can also be appropriately extended before the subsequent steps are carried out.

[0008] In one or more embodiments, the 17 free amino acids are aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine.

[0009] In one or more embodiments, the free amino acid detection method is: take 10g of sample, crush, defatted with n-hexane, defatted twice, 2h each time, filtered with vacuum filtration, and set aside. Accurately weigh 1.5g of sample, add 10mL0.1M hydrochloric acid extraction solvent, ultrasonically extract for 15min, centrifuge at 8000r / min for 5min, take the supernatant, repeat the extraction once with water, combine the supernatant, and make the volume to 50mL, filter with 0.22μm hydrophilic phase microporous filter membrane in 2mL injection bottle, and put the filtrate on the machine. Refer to GB / T18246-2019, use amino acid automatic analyzer for detection, and quantify by external standard method.

[0010] Free amino acid loss (%) = (free amino acid content of the material before reaction - free amino acid content of the material after reaction) / (free amino acid content of the material before reaction) × 100%.

[0011] In one or more embodiments, the pressing pressure is greater than 50 MPa, and the infrared spectrum absorption intensity ratio of the pressed flaxseed meal is A1745 / A1656<1.5, and A1656 / A1100>1.2. 1745 / A 1656 Infrared spectrum 1745cm -1 and 1656cm -1 Absorbance ratio, A 1656 / A 1100 Infrared spectrum 1656cm -1 With 1100cm -1Absorbance ratio. The pressing pressure described in the present invention is greater than 50 MPa. Due to different equipment and other reasons, the time required to reach the infrared spectrum absorption intensity ratio range of the pressed flaxseed meal described in the present invention is different, so the present invention does not limit the time. In actual operation, after pressing for a period of time, a small amount of flaxseed meal can be taken to measure the infrared spectrum absorption intensity. As long as it meets A1745 / A1656<1.5 and A1656 / A1100>1.2, the subsequent operation steps can be carried out.

[0012] In the present invention, the infrared spectrum of the pressed flaxseed meal can be determined by any existing instrument or method. One method can be: grind the pressed flaxseed meal into fine powder, mix it with KBr and press it into tablets, and then detect it by Fourier transform infrared spectrometer (FTIR).

[0013] In one or more embodiments, the flax seeds are roasted continuously or semi-continuously at a temperature of 190-250° C. In one or more embodiments, the flax seeds are heated uniformly during the roasting process.

[0014] In one or more embodiments, the flax seeds may be roasted using other existing technologies such as roasting, microwave, infrared, etc.

[0015] The continuous seed frying described in the present invention can be carried out by stirring the seeds continuously using an existing seed frying machine, or can be carried out by stirring the seeds manually. The semi-continuous seed frying described in the present invention refers to continuously frying the seeds for a period of time, pausing in the middle, and then frying the seeds continuously. The seed frying process can be paused once or multiple times. For example, stir and fry the seeds for 20 minutes, stop for 10 minutes, and then stir and fry the seeds for another 20 minutes.

[0016] In one or more embodiments, the flaxseed pressing step comprises: grinding or ultrafine grinding the roasted flaxseed, adding boiling water and stirring until the material is in a honeycomb oil-exuding state, and then pressing to obtain the modified flaxseed meal; preferably, the pressing pressure is 50-80 MPa.

[0017] In one or more embodiments, the honeycomb oiling state described in the present invention is a common term in the art, or may also be referred to as a viscous oiling state.

[0018] In one or more embodiments, the method comprises the following steps:

[0019] (1) screening flax seeds to remove physical impurities and deteriorated and defective flax seeds;

[0020] (2) roasting the flax seeds continuously or semi-continuously at a temperature of 190-250° C., heating the flax seeds uniformly during the roasting process, and causing the loss of 17 free amino acids in the flax seeds to be greater than 80% after the roasting;

[0021] (3) grinding or ultra-finely grinding the roasted flax seeds, adding 10-20% boiling water, stirring at a temperature of >80°C until the material is in a honeycomb-like oil-exuding state, and then pressing at a pressure of more than 50 MPa to obtain modified flax seed meal;

[0022] (4) The flaxseed meal is crushed into 20-40 mesh, and refined linseed oil is added at a mass ratio of 1:3-1:6, and reacted at a temperature of 140-160° C. for 30-60 minutes.

[0023] In one or more embodiments, the linseed oil reacted with the linseed meal in step (4) is refined linseed oil, which can be prepared by conventional methods in the art. Preferably, the preparation of the linseed oil includes at least three steps of degumming, deacidification and deodorization, and more preferably, the preparation of the linseed oil includes the steps of degumming, deacidification, dewaxing, decolorization and deodorization.

[0024] In one or more embodiments, the refined linseed oil added in step (4) has a trans acid content of less than 0.80%.

[0025] The second aspect of the present invention aims to provide linseed oil without or with low odor obtained by the method described in any of the above embodiments, wherein the linseed oil has no odor or very light odor when used in cooking.

[0026] The third aspect of the present invention aims to provide a method for preparing flavored linseed oil, the method comprising: obtaining linseed oil without or with low odor by adopting the method described in any embodiment of the present invention, and then mixing the linseed oil without or with low odor with refined linseed oil; or comprising mixing the linseed oil without or with low odor described in any embodiment of the present invention with refined linseed oil; preferably, the linseed oil without or with low odor and the refined linseed oil are mixed in a mass ratio of 1:10-1:30.

[0027] In one or more embodiments, the odorless or low-odor flax oil is stirred and mixed with refined flax oil at room temperature, and then sealed and stored after nitrogen filling to obtain the flavored flax oil.

[0028] In one or more embodiments, the linseed oil mixed with the linseed oil without or with low odor is refined linseed oil, which can be prepared by conventional methods in the art. Preferably, the preparation of the linseed oil includes at least three steps of degumming, deacidification and deodorization, and more preferably, the preparation of the linseed oil includes the steps of degumming, deacidification, dewaxing, decolorization and deodorization.

[0029] The fourth aspect of the present invention aims to provide a flavored linseed oil obtained by any of the above embodiments, which can maintain the original flavor of the dish without obvious fishy smell during cooking.

[0030] The fifth aspect of the present invention aims to provide a method for preparing a blended oil or a fat composition, the method comprising: preparing a linseed oil without or with low odor by any of the methods described above, and then mixing the linseed oil without or with low odor with other fat bases; or preparing a flavored linseed oil by the method described above, and then mixing the flavored linseed oil with other fat bases;

[0031] Preferably, the blended oil or oil composition also includes other oil bases, and the other oil bases are vegetable oils, and the vegetable oils are selected from palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter and algae oil. One or more mixtures.

[0032] The sixth aspect of the present invention aims to provide a blended oil or a fat composition obtained by the above preparation method.

[0033] The seventh aspect of the present invention aims to provide a food, wherein all or part of the fat of the food is odorless or low-odor linseed oil, flavored linseed oil, blended oil or oil composition obtained according to any of the above embodiments; preferably, the food is selected from condiments, soy products, cooked foods, baked goods, desserts and semi-finished products.

[0034] The present invention also provides the use of the linseed oil without or with low odor, flavored linseed oil, blended oil or oil composition described in any embodiment in cooking, which can reduce or eliminate the odor generated during cooking.

[0035] In one or more embodiments, the cooking method is a cooking method using oil as a heat transfer medium, such as frying, stir-frying, sautéing, stir-frying, or braising. DETAILED DESCRIPTION

[0036] The following is a detailed description of the present invention. The following description of the technical features is based on representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

[0037] It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (such as embodiments) can be combined with each other to form a preferred technical solution.

[0038] In order to enable those skilled in the art to understand the characteristics and effects of the present invention, the following is a brief description of the specification and the rights and interests.

[0039] The terms and expressions mentioned in the specification are generally described and defined. Unless otherwise specified, all technical and scientific words used in the specification have the common meanings understood by those skilled in the art for the present invention. In case of conflict, the definitions in this specification shall prevail.

[0040] The theories or mechanisms described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, that is, the present invention can be implemented without being limited by any specific theory or mechanism.

[0041] Herein, all features such as values, quantities, contents and concentrations defined in the form of numerical ranges or percentage ranges are for simplicity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to have included and specifically disclosed all possible secondary ranges and individual values ​​within the range (including integers and fractions). Herein, unless otherwise specified, percentages refer to mass percentages.

[0042] In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

[0043] The invention provides a method for eliminating or reducing the odor of linseed oil, comprising the steps of modifying linseed meal, and mixing the modified linseed meal with refined linseed oil for high-temperature reaction after crushing; the refined linseed oil is processed through at least three steps of degumming, deacidification and deodorization.

[0044] In one or more specific embodiments, the modification process of flaxseed meal comprises the steps of roasting and pressing flaxseed.

[0045] Flaxseed, also known as flax seed, is the seed of the annual herb, flax. This small reddish-brown fruit has a strong nutty flavor, even in baked foods.

[0046] In one or more specific embodiments, the temperature of frying the seeds is 180-250°C, and the loss of 17 free amino acids in the flax seeds after frying is greater than 80%. During the frying process, due to the weight of the flax seeds and the difference in equipment, different frying times may be required to achieve the loss of the 17 free amino acids described in the present invention, so the present invention does not limit the frying time. The present invention frying the seeds at a temperature of 180-250°C, and the 17 free amino acids can be measured at regular intervals during the frying process. When the loss is greater than 80%, the frying can be stopped and the subsequent steps can be carried out. Of course, the frying time can also be appropriately extended before the subsequent steps are carried out.

[0047] In one or more specific embodiments, the 17 free amino acids are aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine.

[0048] In one or more specific embodiments, the free amino acid detection method is as follows: take 10g of sample, crush, defatted with n-hexane, defatted twice, 2h each time, filtered with vacuum filtration, and set aside. Accurately weigh 1.5g of sample, add 10mL of 0.1M hydrochloric acid extraction solvent, ultrasonically extract for 15min, centrifuge at 8000r / min for 5min, take the supernatant, repeat the extraction once with water, combine the supernatant, and make the volume to 50mL, filter with 0.22μm hydrophilic phase microporous filter membrane in 2mL injection bottle, and put the filtrate on the machine. Refer to GB / T18246-2019, use amino acid automatic analyzer for detection, and quantify by external standard method.

[0049] Free amino acid loss (%) = (free amino acid content of the material before reaction - free amino acid content of the material after reaction) / (free amino acid content of the material before reaction) × 100%.

[0050] In one or more specific embodiments, the flax seeds are roasted continuously or semi-continuously at a temperature of 190-250° C., and the flax seeds are heated evenly during the roasting process.

[0051] In one or more embodiments, the flax seeds may be roasted using other existing technologies such as roasting, microwave, infrared, etc.

[0052] It is particularly emphasized that when the roasting temperature is too high, such as greater than 250°C, the flaxseed material will smoke and burn in large quantities, making it unsuitable to continue with other steps.

[0053] The continuous seed frying described in the present invention can be carried out by stirring the seeds continuously using an existing seed frying machine, or can be carried out by stirring the seeds manually. The semi-continuous seed frying described in the present invention refers to continuously frying the seeds for a period of time, pausing in the middle, and then frying the seeds continuously. The seed frying process can be paused once or multiple times. For example, stir and fry the seeds for 20 minutes, stop for 10 minutes, and then stir and fry the seeds for another 20 minutes.

[0054] In one or more specific embodiments, the pressing pressure is greater than 50 MPa, and the infrared spectrum absorption intensity ratio of the pressed flaxseed meal is A 1745 / A 1656 <1.5, and A 1656 / A 1100 >1.2. Among them, A 1745 / A 1656 Infrared spectrum 1745cm -1 and 1656cm -1 Absorbance ratio, A 1656 / A 1100 Infrared spectrum 1656cm -1 With 1100cm -1 Absorbance ratio. The pressing pressure described in the present invention is greater than 50 MPa. Due to different equipment and other reasons, the time required to reach the infrared spectrum absorption intensity ratio range of the pressed flaxseed meal described in the present invention is different. Therefore, the present invention does not limit the time. In actual operation, a small amount of flaxseed meal can be taken after pressing for a period of time to measure the infrared spectrum absorption intensity. As long as it meets the A 1745 / A 1656 <1.5, and A 1656 / A 1100 >1.2, you can proceed to the subsequent steps.

[0055] In the present invention, the infrared spectrum of the pressed flaxseed meal can be determined by any existing instrument or method. One method can be: grind the pressed flaxseed meal into fine powder, mix it with KBr and press it into tablets, and then detect it by Fourier transform infrared spectrometer (FTIR).

[0056] In one or more specific embodiments, the flaxseed pressing step is: grinding or ultrafine grinding the roasted flaxseed, adding boiling water and stirring until the material is in a honeycomb oil-exuding state, and then pressing to obtain the modified flaxseed meal; preferably, the pressing pressure is 50-80 MPa.

[0057] In one or more specific embodiments, the flaxseeds may be refined by any existing grinding method, preferably by using a grinding mill.

[0058] In one or more specific embodiments, the present invention grinds the roasted flax seeds, and the grinding step may be: coarsely crushing the flax seeds, and then grinding them with a grinder, and the particle size D50 after grinding is preferably 50 μm.

[0059] In one or more specific embodiments, the present invention ultrafinely grinds the roasted flax seeds. The ultrafine grinding step may be: coarsely grind the flax seeds and then grind them using an ultrafine grinder. The particle size D50 after grinding is preferably 50 μm.

[0060] In one or more specific embodiments, the method comprises the following steps:

[0061] (1) screening flax seeds to remove physical impurities and deteriorated and defective flax seeds;

[0062] (2) frying the flax seeds at 190-250° C., wherein the loss of 17 free amino acids in the flax seeds is greater than 80%;

[0063] (3) grinding or ultra-finely grinding the roasted flax seeds, adding 10-20% boiling water, vigorously stirring at a temperature of >80°C until the material is in a honeycomb-like oil-exuding state, and then pressing at a pressure of more than 50 MPa to obtain modified flax seed meal;

[0064] (4) The flaxseed meal is crushed into 20-40 mesh, and refined linseed oil is added at a mass ratio of 1:3-1:6, and reacted at a temperature of 140-160° C. for 30-60 minutes.

[0065] In the present invention, the frying of the seeds in the above step (2) is continuous or semi-continuous frying, and the flax seeds are heated evenly during the frying process.

[0066] In the present invention, if the amount of water added in the above step (3) is too little, such as less than 10%, the viscosity of the material is too high, it is difficult to stir, and subsequent operations cannot be performed; if the amount of water added is too high, such as more than 20%, the material and water are obviously separated, and it is impossible to directly squeeze out the material; if the stirring is insufficient, the cell wall of the material cannot be destroyed, and it is difficult to squeeze out the oil in the later stage. Only by strictly controlling the amount of water added, the cell wall of the material can be destroyed under strong stirring conditions, and the whole is in a honeycomb state, which is convenient for subsequent oil squeezing.

[0067] In the present invention, if the mass of linseed oil added in the above step (4) is too little, the viscosity of the reaction sample will be too high, and it will be difficult to fully stir and mix, and it will be difficult to heat evenly, and there will even be safety hazards.

[0068] In one or more specific embodiments, the linseed oil reacted with the linseed meal in step (4) is refined linseed oil, which can be prepared by conventional methods in the art. Preferably, the preparation of the linseed oil includes at least three steps of degumming, deacidification and deodorization, and more preferably, the preparation of the linseed oil includes the steps of degumming, deacidification, dewaxing, decolorization and deodorization.

[0069] In one or more specific embodiments, the refined linseed oil added in step (4) has a trans acid content of less than 0.80%.

[0070] In the present invention, the degumming method can be a conventional degumming method in the art, and the specific process is well known to those skilled in the art, for example, it can be but not limited to the method in "Berey Oil Chemistry and Technology" (Volume 6). Degumming can be enzymatic degumming or acid refining degumming. Generally, enzymatic degumming includes: adding a degumming enzyme (such as phospholipase) to the oil, reacting for a period of time under certain temperature and pH conditions, and separating the colloid after the reaction to obtain degummed oil. The enzymatic degumming temperature can be 40-60°C, preferably 40-50°C; the pH can be 4-6, preferably 4.5-5.5; the reaction time can be 2-6h, preferably 3-5h; the amount of enzyme added can be 5-1000mg / g of oil weight, preferably 10-100mg / g. Generally, acid refining degumming includes: adding an acid solution to the oil, stirring, solid-liquid separation, and taking the oil phase. The acid refining degumming temperature can be 40-90°C, preferably 50-70°C; the degumming time can be 10-60min, preferably 15-45min; the acid solution can be a phosphoric acid solution and / or a citric acid solution, for example, a phosphoric acid solution with a concentration of 10-30% by weight, preferably 10-15% by weight; the amount of the acid solution depends on the specific selected acid solution, for example, when a phosphoric acid solution with a concentration of 10-15% by weight is used, its amount can be 0.1-1% of the mass of the oil, preferably 0.3-0.5%; the solid-liquid separation method can be centrifugal separation. Exemplary degumming includes, after separating the crude oil to remove solid impurities, adding a degumming medium to degumming the crude oil. The degumming medium can be a conventional degumming medium in the art, such as a citric acid solution, a phosphoric acid solution and a degumming enzyme. The temperature of the reaction system can be in the range of 40-90°C, depending on different degumming media. For example, if a degumming enzyme (such as phospholipase, more preferably PLA1 phospholipase) is used, the reaction system is generally at 45-80°C, pH is 5-6, the time is 2-6h, and the amount of enzyme added is generally 5-150mg / kg of the oil weight. When an acid solution is used as a degumming medium, the temperature of the reaction system is generally 40-90°C, and the time is generally 20-60 minutes, such as 30-40 minutes. The amount of degumming medium is generally not less than 0.05% by weight of the crude oil weight, and generally not more than 2% by weight of the crude oil weight. When an acid is used, the concentration of the acid is not less than 5% by weight, generally not more than 80% by weight, based on the total weight of the solution, for example, it can be within the range of 5-65% by weight, 10-60% by weight, or 10-50% by weight. Water can be added at the same time, usually the amount of water is not less than 0.5% by weight of the crude oil; usually the amount of water used in a single degumming step is not more than 30% by weight of the oil, for example, in the range of 0.5-20% by weight, 0.5-10% by weight, 5-5% by weight, and the amount of water does not include water in the degumming medium. After the reaction is completed, the colloid is separated to obtain the degummed oil. The oil to be degummed can be crude oil.

[0071] In some embodiments, the present invention uses acid degumming. In some embodiments, degumming comprises: adding a phosphoric acid solution with a concentration of 10-15% by weight and a mass of 0.3-0.5% of the mass of the oil to the oil, stirring and reacting at 50-70°C for 15-45 minutes. In some embodiments, the present invention uses enzymatic degumming. In some embodiments, degumming comprises: adding 5-100 mg of phospholipase per kilogram of oil to the oil, and reacting at 40-50°C and pH 4.5-5.5 for 3-5 hours.

[0072] After degumming, deacidification can be performed, the main purpose of which is to remove free fatty acids in the oil and fat, and to remove some impurities such as pigments, phospholipids, hydrocarbons and mucilage. The deacidification method can be conventional in the art. Physical deacidification methods can be used for deacidification. For example, degummed oil can be treated at a pressure of 0.02-0.6 kPa and a temperature of 180-250° C. to obtain deacidified oil. Physical deacidification can be performed using a falling film evaporator.

[0073] Alkali refining (neutralization) method can also be used for deacidification. The process conditions of alkali refining are conventional process conditions in the field, and the specific process is well known to those skilled in the art. For example, the process conditions in "Berley Oil Chemistry and Technology" (Volume 6) can be used, but are not limited to. Specifically, the alkali refining temperature (the temperature at which oils and alkali solution react) can be 40-90°C, preferably 40-80°C; the alkali refining reaction time can be 10-120min, preferably 30-120min; the alkali solution is usually a sodium hydroxide solution, and the concentration of the sodium hydroxide solution can be 10-20% by weight, preferably 3-15% by weight; the amount of alkali solution added can be conventional in the field, for example, it can be 0.5-15% or 1-10% of the weight of the oil. It can be understood by those skilled in the art that the alkali added during alkali refining is divided into two parts: theoretical alkali and excess alkali. Usually, the amount of alkali added = 7.13 × 10-4 × M oil × AV × (1 + excess alkali), the excess alkali can be 0-20%, the amount of alkali solution = the amount of alkali added / the concentration of alkali solution, where M oil refers to the oil weight and AV refers to the acid value. After the reaction of alkali solution and oil is completed, centrifugation can be performed to obtain neutralized oil.

[0074] In some embodiments, after physical deacidification, the oil obtained by physical deacidification is then subjected to alkali refining. Alternatively, after degumming, the oil may be first decolored and / or dewaxed, and then deacidified.

[0075] After deacidification, washing and drying can be performed to remove soap. The washing and drying method can be conventional in the art, for example, the neutralized oil can be heated to 80-90°C, hot water of less than 5% by weight (such as 1-5% by weight, 1-3% by weight) of the oil can be added for washing, and after centrifugation, vacuum drying is performed at 90-120°C to obtain a desoaped oil.

[0076] The decolorization method may be a conventional decolorization method in the art, and the specific process is well known to those skilled in the art, for example, it may be, but not limited to, the method in "Bere Oil Chemistry and Technology" (Volume 6). Generally, decolorization includes: adding an appropriate amount of decolorizing agent to the oil, reacting under certain temperature and vacuum conditions, and filtering after the reaction. Specifically, the decolorization temperature may be 100-120°C, preferably 108-110°C; the amount of decolorizing agent added may be 0.5%-5% of the oil mass, preferably 1%-5%. The decolorizing agent may be various decolorizing agents well known in the art, including but not limited to bleaching earth, activated white clay, activated carbon, zeolite, attapulgite, diatomaceous earth, silica gel, etc. The vacuum degree of decolorization may be 20-100mbar, preferably 30-50mbar. The decolorization time may be 20-120min, preferably 30-120min. In some embodiments, decolorization includes: adding a decolorizing agent (e.g., clay) in an amount of 1% to 5% of the mass of the oil to the oil at 108-110° C., and reacting for 30-120 min under a vacuum condition of 30-50 mbar. In the present invention, decolorization can be performed after degumming, after washing and drying, or after dewaxing the oil. In some embodiments, decolorization is performed multiple times, for example, once after degumming and once again after dewaxing the oil. In some embodiments, decolorization is performed again after physical decolorization.

[0077] The deodorization of the present invention can be carried out under conventional deodorization conditions in the art, preferably the deodorization temperature is ≤240°C, such as within the range of 180-240°C, 200°C-240°C. The specific process of deodorization is well known to those skilled in the art, for example, it can be but not limited to the method in "Berley Oil Chemistry and Technology" (Volume 6) and the like. For example, deodorization can include: introducing nitrogen or water vapor into the oil as a deodorizing medium, and contacting the oil with nitrogen or water vapor for a period of time under certain temperature and vacuum conditions. A falling film evaporator can also be used for deodorization. The vacuum degree of deodorization is usually ≤25mbar, such as 1-10mbar, 1-5mbar; the deodorization time can be 0.5-3h, preferably 1-2h. In certain embodiments, the deodorization of the present invention includes: introducing the oil into the falling film evaporator, controlling the pressure to 2-6mbar, preferably 2-4mbar, the temperature to 180-240°C, preferably 200-240°C, and reacting for 1-2h. Deodorization can be carried out after decolorization.

[0078] Optionally, the oil can be dewaxed. Depending on the situation, dewaxing can be carried out after degumming, after deacidification, after washing and drying, or after deodorization. An exemplary dewaxing process includes pumping the oil (such as degummed oil, deacidified oil or desoaped oil) into a crystal growing tank, controlling the temperature to 50-60°C, and starting to cool and crystallize after standing for 10-60 minutes; it can be reduced to 0-22°C within 10-60 hours, and then crystallize at this temperature for 3-12 hours, and filter after the crystallization is completed. In some embodiments, dewaxing is carried out after degumming, and the temperature is controlled to 50-60°C. After standing for 10-60 minutes, it can be reduced to 20±2°C within 40-60 hours, and then crystallize at this temperature for 3-8 hours, and filter after the crystallization is completed. Optionally or further, defatting is performed after deodorization, the temperature is controlled at 50-60°C, and after standing for 10-60 minutes, it can be lowered to 2-6°C within 30-50 hours, and then crystallized at this temperature for 6-12 hours, and filtered after the crystallization is completed.

[0079] In a particularly preferred embodiment, the linseed oil reacted with the linseed meal is refined linseed oil, and the preparation method thereof comprises the following steps in sequence: crude oil preparation, degumming, dewaxing, decolorization, physical deacidification, decolorization, deodorization and degreasing. More specifically, the method comprises:

[0080] The flax seeds are squeezed and filtered to obtain crude flax oil, which is stirred and heated to 50-80°C, and a certain amount of citric acid aqueous solution is added (the citric acid accounts for 0.5% of the oil weight, and the water amount accounts for 2% of the total oil weight), and the mixture is stirred quickly for 1 minute to be evenly mixed, and then the mixture is stirred and heated for 60 minutes at a slow stirring speed, and then centrifuged at 8000 rpm for 10 minutes to separate the upper degummed clear oil. The degummed oil is then dehydrated, and the dehydration conditions are: 90°C, vacuum, 20 minutes.

[0081] The degummed oil was mixed with sodium hydroxide solution (concentration of 10-20%) at 70-90°C. After stirring at this temperature for 10 minutes, the soap stock was separated from the oil by centrifugation (1000r / min, 10min), and the supernatant was collected. Then, the oil was washed three times with hot distilled water and dried under vacuum at 105°C. Deacidified linseed oil was obtained.

[0082] The deacidified oil is heated to 50-60°C, and then placed in a low-temperature water bath at 4-6°C for low-speed stirring. When the oil temperature drops to 10°C, 0.3% diatomaceous earth by weight of the oil is added, and low-speed stirring is continued for 6 hours. The dewaxed oil is obtained by low-temperature vacuum filtration.

[0083] 1-2% white clay (w / w) and 0-0.5% activated carbon (w / w) were added to the dewaxed linseed oil. Then, the oil was vigorously stirred for 30 minutes under vacuum at 105°C. Finally, the oil was cooled to 60°C and filtered to obtain decolorized linseed oil.

[0084] Nitrogen was introduced into the decolorized linseed oil and the reaction was carried out at 180-210°C for 30-60 min under a vacuum of 0.1 kPa. The oil was then cooled to 45°C and the refined linseed oil was collected.

[0085] Preferably, the trans acid content of the refined linseed oil suitable for the present invention is less than 0.80%.

[0086] The odorless or low-odor linseed oil obtained by the method of the present invention has an oxidation stability (OSI value) improved by more than 30% compared with untreated linseed oil.

[0087] The linseed oil without or with low odor can be used to prepare flavored linseed oil. Specifically, the linseed oil without or with low odor can be mixed with linseed oil not prepared by the method described in the present invention, especially refined linseed oil, to prepare the flavored linseed oil of the present invention.

[0088] In one or more specific embodiments, preferably, the odorless or low-odor linseed oil is mixed with refined linseed oil not prepared by the method described in the present invention at a mass ratio of 1:10-1:30.

[0089] In one or more specific embodiments, the odorless or low-odor flaxseed oil is mixed with refined flaxseed oil not prepared by the method described in the present invention at room temperature, and then sealed and stored after nitrogen filling to obtain the flavored flaxseed oil.

[0090] In one or more specific embodiments, the linseed oil mixed with the linseed oil without or with low odor can be prepared by conventional methods in the art. Preferably, the linseed oil mixed with the linseed oil without or with low odor in the present invention is refined linseed oil, which has been at least degummed, deacidified and deodorized. Specifically, the preparation method of the linseed oil can be the same as the above method.

[0091] The present invention also provides a grease composition, which contains the odorless or low odor linseed oil and / or flavor linseed oil of the present invention and other edible oils. The other edible oils include but are not limited to any one of the plant oils, animal oils and algae oils described above or a mixture of any two or more thereof. The plant oils can be selected from palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, almond oil, tung oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter, one or a mixture of any multiple thereof; the animal oil can be selected from one or more of butter, mutton fat, lard and chicken fat. The oil and fat composition of the present invention can be prepared by mixing the linseed oil without or with low odor and / or flavored linseed oil of the present invention with common edible oil.

[0092] The invention also provides a blended oil, which contains the above-mentioned linseed oil without or with low odor or flavored linseed oil.

[0093] In some specific embodiments, the blended oil or oil composition also includes other oil bases, and the other oil bases are vegetable oils, and the vegetable oils are selected from palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter, algae oil, etc., and are a mixture of one or more thereof.

[0094] Usually, based on 100% by weight of the grease composition or blended oil, the grease composition or blended oil contains at least 3%, at least 5%, at least 10%, preferably at least 15%, preferably at least 20%, preferably at least 25%, preferably at least 30%, preferably at least 35%, preferably at least 40%, preferably at least 45%, preferably at least 50%, preferably at least 60%, preferably 70% of the aforementioned flavor oil. The other grease bases in the blended oil include at least one selected from soybean oil, rapeseed oil, corn oil, sunflower oil, sesame oil, peanut oil, linseed oil, and rice oil. In certain embodiments, the other grease bases in the blended oil include at least one selected from soybean oil, rapeseed oil, corn oil, sunflower oil, sesame oil, peanut oil, and rice oil. In certain embodiments, the other grease bases in the blended oil are refined oils. In certain embodiments, the other oil base materials in the blended oil are moderately processed oils, and the preparation method of the moderately processed oils is referred to a Chinese patent (CN201811558663.X A green, precise and moderately processed blended oil).

[0095] In certain specific embodiments, the blended oil is composed of the aforementioned flavored oil, corn oil, peanut oil, and sesame oil. In certain embodiments, based on the total weight of the blended oil, the blended oil comprises the aforementioned non-smelly or low-smelly linseed oil or flavored linseed oil 0.5-50%, refined linseed oil 0%-95%, corn oil 0-95%, soybean oil 0-95%, sunflower seed oil 0-95%, rapeseed oil 0-95%, peanut oil 0-15%, sesame oil 0-10%, linseed oil 0-10%. In certain embodiments, the blended oil contains the aforementioned non-smelly or low-smelly linseed oil or flavored linseed oil 3-25%, rice oil 25%-50%, corn oil 10-40%, peanut oil 0-10%, sesame oil 0-10%. In certain embodiments, the blended oil is composed of the aforementioned non-smelly or low-smelly linseed oil or flavored linseed oil 50%, corn oil 39.5%, peanut oil 10%, and sesame oil 0.5%.

[0096] The present invention also provides a food, wherein all or part of the fat contained in the food is the linseed oil without or with low odor, flavored linseed oil, or linseed oil composition described in any embodiment of the present invention; more preferably, all or part of the fat contained in the food is the linseed oil without or with low odor, flavored linseed oil, or linseed oil composition described in any embodiment of the present invention. The food can be any conventional food in the art, including but not limited to condiments, bean products, cooked foods, baked goods, desserts, semi-finished products, etc.

[0097] The present invention also provides the use of the linseed oil without or with low odor, flavored linseed oil, blended oil or oil composition described in any embodiment in cooking, which can reduce or eliminate the odor generated during cooking.

[0098] In one or more specific embodiments, the cooking scheme is a cooking method using oil as a heat transfer medium, such as frying, stir-frying, sautéing, stir-frying, or braising.

[0099] In some specific embodiments, the present invention includes a method for preparing food with food raw materials that can be heated for cooking, which includes putting the food raw materials and the aforementioned non-smelly or low-smelly linseed oil, flavor linseed oil, blended oil or grease composition into a heating container, and fully heating the heating container to heat the food raw materials. Suitable food raw materials include any food raw materials that can be treated with oil heating, such as meat, eggs (such as omelettes), fish, vegetables, starchy roots such as potatoes, rice, dough, cooked dough, batter, bread, food (such as egg liquid steamed bread slices), corn products and a mixture of the above-mentioned food raw materials. The term "heating container" refers to any cooking utensil suitable for heating food raw materials, especially refers to a wide range of metal containers, tempered glass containers or ceramic containers. Those skilled in the art can determine the ratio of food and oil suitable for the present invention. This embodiment also includes oily foods containing the aforementioned non-smelly or low-smelly linseed oil, flavor linseed oil, blended oil or grease composition of the present invention.

[0100] In some specific embodiments, the present invention includes the method that uses the aforementioned non-smelly or low-smelly linseed oil, flavor linseed oil, blended oil or grease composition to contact with other food ingredients to prepare a variety of products, for example any edible food seasoning containing lipid, such as salad dressing, marinade, mayonnaise, vegetable seasoning, fruit seasoning, fish seasoning and meat seasoning (for example poultry seasoning, aquatic seasoning, beef seasoning and mutton seasoning). The method includes mixing the aforementioned non-smelly or low-smelly linseed oil, flavor linseed oil, blended oil or grease composition with other ingredients conventionally used in food seasonings such as spices, seasonings, thickeners and emulsifiers. Suitable recipes and methods for combining oil and other ingredients are known in the art. This embodiment also includes the edible food seasoning containing lipid containing the non-smelly or low-smelly linseed oil, flavor linseed oil, blended oil or grease composition of the present invention.

[0101] In certain specific embodiments, the present invention includes a method for improving or improving food flavor, which includes using the non-fishy or low-fishy linseed oil, flavored linseed oil, blended oil or grease composition of the present invention for the food. By this method, the flavor of the food is improved, while the bad flavor of the food is suppressed. The method can produce food with lasting flavor and reduced peculiar smell. In certain embodiments, the food is a pre-cooked food, and preferred pre-cooked food includes pre-baked, fried or deep fried food. The non-fishy or low-fishy linseed oil, flavored linseed oil, blended oil or grease composition of the present invention can be used for food by any method known in the art, such as spraying food with oil, immersing food in oil and brushing oil onto the surface of food. Preferably, oil is sprayed onto the surface of food. Preferred food includes baked snacks such as biscuits, crackers, sweets, muffins, cereals, snack cakes, pies, oatmeal rolls / snack bars and baked cakes; salted snacks such as potato chips, corn flakes, corn flakes (tortilla chip), extruded snacks, popcorn, pretzels, French fries and nuts; professional snacks such as dried fruit snacks, meat snacks, pork skins, health food bars, rice cakes and corn cakes; candy snacks such as candy; and natural snack foods such as nuts, dried fruit and dried vegetables. Preferred food includes biscuits, crackers, potato chips, corn flakes, oatmeal, sorghum flakes, soy flakes and nuts. This embodiment also includes food containing no or low fishy linseed oil, flavored linseed oil, blended oil or fat composition of the present invention.

[0102] In certain specific embodiments, the present invention includes the use of the aforementioned non-odorous or low-odorous linseed oil, flavored linseed oil, blended oil or fat composition to prepare frying oil, and a method for preparing fried food using the frying oil, and fried food containing the aforementioned non-odorous or low-odorous linseed oil, flavored linseed oil, blended oil or fat composition. Preferably, the frying oil includes deep frying oil and shallow frying oil. Preferably, the fried food includes starch food and protein food. Preferably, the starchy foods include potato products (french fries, potato chips, potato wedges, potato grids), sweet potato products (sweet potato chips, sweet potato fries), battered foods (battered vegetables, battered meat products (fish, shrimp, crab, squid, shellfish, poultry, beef, pork, mutton), battered dairy products (fried milk), battered bean products), banana products (banana chips), rice and flour products (fried dough sticks, fried dough sticks, fried cakes, sesame balls, shaqi ma, cat ears, instant noodles, gluten noodles, and fried dough sticks); preferably, the protein foods include meat (fish, shrimp, crab, squid, shellfish, poultry, beef, pork, mutton), bean products (soybean protein products), and other plant protein products (artificial meat, fungi, gluten). Those skilled in the art can determine the proportion of the frying oil suitable for the present invention, can determine the food formula suitable for preparing fried foods using the frying oil of the present invention, and can determine the method suitable for preparing fried foods using the frying oil of the present invention.

[0103] The present invention modifies flax meal and uses it as a reaction substrate and mixes it with refined flax oil at a certain weight ratio for high-temperature reaction to obtain flax oil without or with low odor. Then, the flax oil without or with low odor prepared by high-temperature reaction is mixed with refined flax oil at a certain weight ratio at low temperature to obtain flavored flax oil. The prepared flax oil can maintain the original flavor of the dish when cooking, and has no obvious fishy smell when cooking, and has good consumer experience and application value.

[0104] The flavored flax oil and its preparation method of the present invention are further described in detail below in conjunction with specific embodiments and examples. It should be understood that these specific embodiments and examples are merely illustrative and do not limit the scope of the present invention.

[0105] In the following examples and comparative examples, the sources of materials or the preparation methods or detection methods of materials are as follows:

[0106] Refined linseed oil I (trans acid 0.54%) comes from King's linseed oil of Jinlongyu, refined linseed oil II (trans acid 1.51%) comes from Hongjingyuan, crude linseed oil (obtained from linseed after pressing and filtering), and linseed come from Wilmar International Trading Co., Ltd. (Shanghai).

[0107] The preparation method of refined linseed oil III is:

[0108] The flax seeds were squeezed and filtered to obtain crude flax oil, which was stirred and heated to 70°C, and a certain amount of citric acid aqueous solution (citric acid accounted for 0.5% of the oil weight, and the amount of water added accounted for 2% of the total oil weight) was added, and the mixture was stirred rapidly for 1 minute to be uniformly mixed, and then the mixture was stirred and heated for 60 minutes at a slow stirring speed, and then centrifuged at 8000 rpm for 10 minutes to separate the upper degummed clear oil. The degummed oil was then dehydrated, and the dehydration conditions were: 90°C, vacuum, 20 minutes.

[0109] The degummed oil was mixed with a sodium hydroxide solution (15% concentration) at 85°C. After stirring at this temperature for 10 minutes, the soap stock was separated from the oil by centrifugation (1000r / min, 10min), and the supernatant was collected. Then, the oil was washed three times with hot distilled water and dried under vacuum at 105°C. Deacidified linseed oil was obtained.

[0110] Nitrogen was introduced into the deacidified linseed oil, and the reaction was carried out at 210°C for 30 minutes under a vacuum of 0.1 kPa. The oil was then cooled to 45°C and refined linseed oil III (trans acid 2.13%) was collected.

[0111] Free amino acid detection method:

[0112] Take 10g sample, crush it, defatted with n-hexane, defatted twice, 2h each time, and filtered with vacuum suction. Accurately weigh 1.5g sample, add 10mL 0.1M hydrochloric acid extraction solvent, ultrasonically extract for 15min, centrifuge at 8000r / min for 5min, take the supernatant, repeat the extraction with water, combine the supernatant, and make up to 50mL, filter with 0.22μm hydrophilic phase microporous filter membrane into 2ml injection bottle, put the filtrate on the machine, and quantitatively determine by external standard method. Refer to GB / T18246-2019 and use amino acid automatic analyzer for detection.

[0113] Free amino acid loss (%) = (free amino acid content of material before reaction - free amino acid content of material after reaction) / (free amino acid content of material before reaction) × 100%

[0114] Detection of infrared absorption light intensity:

[0115] The sample was ground into fine powder and then mixed with KBr and pressed into pellets. The Fourier transform infrared spectrometer (FTIR) was used for detection. The wave number range of the external measurement was 400-4000 cm -1 , resolution 4cm -1 . A1745 / A1656 is the infrared spectrum 1745cm -1 and 1656cm -1 Absorbance ratio, A1656 / A1100 is 1656cm in infrared spectrum -1 With 1100cm -1 Absorbance ratio.

[0116] Embodiment 1:

[0117] Flavored flax oil is prepared by the following steps:

[0118] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0119] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0120] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0121] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 150°C for 40 minutes, and then the temperature is reduced to below 50°C, and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 94.1% higher than that of refined linseed oil I.

[0122] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain flavored linseed oil 1.

[0123] Embodiment 2:

[0124] Flavored flax oil is prepared by the following steps:

[0125] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0126] The flax seeds were fried at 200° C. for 40 minutes with continuous stirring. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying was reduced by 85.9% compared with that before frying.

[0127] The roasted flax seeds were ground with a grinder, and then 16% boiling water was added, and the mixture was vigorously stirred at 95°C for 30 minutes until the material was in a honeycomb oil-exuding state, and then pressed at 80 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 0.89 and 1.64, respectively.

[0128] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:4, and the mixture is stirred and heated in a closed manner at a temperature of 150° C. for 40 min, and then the temperature is lowered to below 50° C. and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 58.6% higher than that of refined linseed oil I.

[0129] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 2.

[0130] Embodiment 3:

[0131] Flavored flax oil is prepared by the following steps:

[0132] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0133] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0134] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0135] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil II is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 150° C. for 40 minutes, and then the temperature is reduced to below 50° C. and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 90.2% higher than that of refined linseed oil II.

[0136] Refined linseed oil II and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 3.

[0137] Embodiment 4:

[0138] Flavored flax oil is prepared by the following steps:

[0139] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0140] The flax seeds were stirred and fried at 190° C. for 30 minutes, then stopped for 10 minutes, and then stirred and fried for 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying was reduced by 83.2% compared with that before frying.

[0141] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 0.98 and 1.57, respectively.

[0142] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 150°C for 40 minutes, and then the temperature is reduced to below 50°C, and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 76.8% higher than that of refined linseed oil I.

[0143] Refined linseed oil I and low or no odorous linseed oil are stirred and mixed at a mass ratio of 20:1 at room temperature, and sealed and stored after nitrogen filling to obtain linseed oil 4.

[0144] Embodiment 5:

[0145] Flavored flax oil is prepared by the following steps:

[0146] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0147] The flax seeds were fried at 250° C. for 20 minutes with continuous stirring. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying was reduced by 96.4% compared with that before frying.

[0148] The roasted flax seeds were ground with a grinder, and then 16% boiling water was added, and the mixture was vigorously stirred at 95°C for 30 minutes until the material was in a honeycomb oil-exuding state, and then pressed at 80 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 0.92 and 1.67, respectively.

[0149] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:4, and the mixture is stirred and heated in a closed manner at a temperature of 150° C. for 40 min, and then the temperature is lowered to below 50° C. and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 53.2% higher than that of refined linseed oil I.

[0150] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 5.

[0151] Embodiment 6:

[0152] Flavored flax oil is prepared by the following steps:

[0153] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0154] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0155] The roasted flax seeds were ground into pulp using a grinder, and then 10% boiling water was added, and the mixture was vigorously stirred at 98°C for 20 minutes until the material was in a honeycomb oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.38 and 1.51, respectively.

[0156] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 150°C for 40 minutes, and then the temperature is reduced to below 50°C, and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 83.2% higher than that of refined linseed oil I.

[0157] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 6.

[0158] Embodiment 7:

[0159] Flavored flax oil is prepared by the following steps:

[0160] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0161] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0162] The roasted flax seeds were ground with a grinder, and then 20% boiling water was added, and the mixture was vigorously stirred at 85°C for 20 minutes until the material was in a honeycomb oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.12 and 1.36, respectively.

[0163] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 150°C for 40 minutes, and then the temperature is reduced to below 50°C, and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 71.4% higher than that of refined linseed oil I.

[0164] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 7.

[0165] Embodiment 8:

[0166] Flavored flax oil is prepared by the following steps:

[0167] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0168] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0169] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb oil-exuding state, and then pressed at 50 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.41 and 1.48, respectively.

[0170] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 150°C for 40 minutes, and then the temperature is reduced to below 50°C, and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 80.2% higher than that of refined linseed oil I.

[0171] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 8.

[0172] Embodiment 9:

[0173] Flavored flax oil is prepared by the following steps:

[0174] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0175] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0176] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0177] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:6, and a closed stirring heating reaction is carried out at a temperature of 150°C for 40 minutes, and then the temperature is reduced to below 50°C, and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 32.6% higher than that of refined linseed oil I.

[0178] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 10:1, and sealed and stored after nitrogen filling to obtain linseed oil 9.

[0179] Embodiment 10:

[0180] Flavored flax oil is prepared by the following steps:

[0181] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0182] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0183] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0184] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 140°C for 60 minutes, and then the temperature is reduced to below 50°C, and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 87.4% higher than that of refined linseed oil I.

[0185] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and the mixture is sealed and stored after nitrogen filling to obtain linseed oil 10.

[0186] Embodiment 11:

[0187] Flavored flax oil is prepared by the following steps:

[0188] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0189] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0190] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0191] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 160°C for 30 minutes, and then the temperature is reduced to below 50°C, and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 90.8% higher than that of refined linseed oil I.

[0192] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and the mixture is sealed and stored after nitrogen filling to obtain linseed oil 11.

[0193] Embodiment 12:

[0194] Flavored flax oil is prepared by the following steps:

[0195] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0196] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0197] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0198] The flaxseed meal was crushed into 20-40 mesh, and then refined linseed oil I was added at a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was lowered to below 50°C, and filtered to obtain linseed oil without or with low odor, and its oxidative stability (OSI value) was improved by 94.1% compared with that of refined linseed oil I

[0199] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 30:1, and the mixture is sealed and stored after nitrogen filling to obtain linseed oil 12.

[0200] Example 13

[0201] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0202] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0203] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0204] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil III is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 150° C. for 40 minutes, and then the temperature is reduced to below 50° C. and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 92.1% higher than that of refined linseed oil III.

[0205] Refined linseed oil III and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain flavored linseed oil 13.

[0206] Embodiment 14

[0207] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0208] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0209] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0210] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 150°C for 40 minutes, and then the temperature is reduced to below 50°C, and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 94.1% higher than that of refined linseed oil I.

[0211] Refined linseed oil II and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain flavored linseed oil 14.

[0212] Embodiment 15

[0213] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0214] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0215] The roasted flax seeds were crushed with an ultrafine grinder, and then 16% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb oil-exuding state, and then pressed at 80 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 0.96 and 1.37, respectively.

[0216] The flaxseed meal is crushed into 20-40 mesh, and then refined linseed oil I is added in a mass ratio of 1:3, and a closed stirring heating reaction is carried out at a temperature of 150°C for 40 minutes, and then the temperature is reduced to below 50°C, and filtered to obtain linseed oil with no or low odor, the oxidative stability (OSI value) of which is 85.3% higher than that of refined linseed oil I.

[0217] Refined linseed oil I and odorless or low odor linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain flavored linseed oil 15.

[0218] Comparative Example 1:

[0219] Flavored flax oil is prepared by the following steps:

[0220] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0221] The flax seeds were roasted at 200°C for 40 minutes with continuous stirring. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after roasting was reduced by 85.9% compared with that before roasting. The infrared absorption intensity ratio of the roasted flax seeds was A1745 / A1656 was 3.01, and A1656 / A1100 was 0.69.

[0222] The flax seeds were crushed into 20-40 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and the mixture was stirred and heated in a closed manner at a temperature of 150° C. for 40 min, and then the temperature was lowered to below 50° C. and filtered to obtain new linseed oil, the oxidation stability (OSI value) of which was 52.4% higher than that of refined linseed oil I.

[0223] Refined linseed oil I and the new linseed oil are stirred and mixed at a mass ratio of 20:1 at room temperature, and sealed and stored after nitrogen filling to obtain linseed oil 16.

[0224] Comparative Example 2:

[0225] Flavored flax oil is prepared by the following steps:

[0226] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0227] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0228] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0229] The flax seeds were crushed into 20-40 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and the mixture was stirred and heated in a closed manner at 80°C for 40 minutes, and then the temperature was lowered to below 50°C, and new linseed oil was obtained by filtration, the oxidation stability (OSI value) of which was 8.9% higher than that of refined linseed oil I.

[0230] Refined linseed oil I and the new linseed oil are stirred and mixed at a mass ratio of 20:1 at room temperature, and sealed and stored after nitrogen filling to obtain linseed oil 17.

[0231] Comparative Example 3:

[0232] Flavored flax oil is prepared by the following steps:

[0233] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0234] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0235] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0236] The flaxseed meal was crushed into 20-40 mesh, and then refined linseed oil I was added at a mass ratio of 1:9, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was lowered to below 50°C, and new linseed oil was obtained by filtration, the oxidation stability (OSI value) of which was 27.5% higher than that of refined linseed oil I.

[0237] Refined linseed oil I and the new linseed oil are stirred and mixed at a mass ratio of 20:1 at room temperature, and sealed and stored after nitrogen filling to obtain linseed oil 18.

[0238] Comparative Example 4:

[0239] Flavored flax oil is prepared by the following steps:

[0240] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0241] The flax seeds were stirred and fried at 60°C for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. During the whole process, the flax seeds were heated evenly. The total amount of 17 free amino acids in the flax seeds after frying remained almost unchanged compared with that before frying.

[0242] The roasted flax seeds were pressed at 70 MPa, and the infrared absorption intensity ratios of the flax seed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.01 and 1.52, respectively.

[0243] The flax seeds were crushed into 20-40 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and the mixture was stirred and heated in a closed manner at a temperature of 150° C. for 40 min, and then the temperature was lowered to below 50° C. and filtered to obtain new linseed oil, the oxidation stability (OSI value) of which was 35.6% higher than that of refined linseed oil I.

[0244] Refined linseed oil I and the new linseed oil are stirred and mixed at a mass ratio of 20:1 at room temperature, and sealed and stored after nitrogen filling to obtain linseed oil 19.

[0245] Comparative Example 5:

[0246] Refined linseed oil (Refined linseed oil Ⅲ)

[0247] Comparative Example 6:

[0248] Commercially available sesame oil - flavored flax oil (Fuyide sesame oil)

[0249] Comparative Example 7:

[0250] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0251] The unroasted flax seeds were ground with a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flax seed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 0.92 and 1.60, respectively.

[0252] The flaxseed meal was crushed into 20-40 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was lowered to below 50°C and filtered to obtain new linseed oil, whose oxidative stability (OSI value) was improved by 26.3% over that of refined linseed oil I.

[0253] Refined linseed oil I and the new linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 20.

[0254] Comparative Example 8:

[0255] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0256] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0257] The roasted flax seeds were ground with a grinder, and then 14% cold water was added, and the mixture was vigorously stirred for 20 minutes at room temperature, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.54 and 1.18, respectively.

[0258] The flaxseed meal was crushed into 20-40 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was lowered to below 50°C and filtered to obtain new linseed oil, whose oxidative stability (OSI value) was improved by 40.2% over that of refined linseed oil I.

[0259] Refined linseed oil I and the new linseed oil are stirred and mixed at a mass ratio of 20:1 at room temperature, and sealed and stored after nitrogen filling to obtain linseed oil 21.

[0260] Comparative Example 9:

[0261] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0262] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0263] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0264] The flax seeds were crushed into 20-40 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and the mixture was stirred and heated in a closed manner at 200° C. for 40 min, and then the temperature was lowered to below 50° C. and filtered to obtain new linseed oil, the oxidation stability (OSI value) of which was 55.4% higher than that of refined linseed oil I.

[0265] Refined linseed oil I and the new linseed oil are stirred and mixed at a mass ratio of 20:1 at room temperature, and sealed and stored after nitrogen filling to obtain linseed oil 22.

[0266] Comparative Example 10:

[0267] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0268] The flax seeds were stirred and fried at 60°C for 30 minutes, then stopped for 10 minutes, and then stirred and fried for 20 minutes before cooling. During the whole process, the flax seeds were heated evenly. The total amount of 17 free amino acids in the flax seeds after frying was almost unchanged compared with that before frying.

[0269] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 0.89 and 1.01, respectively.

[0270] The flaxseed meal was crushed into 20-40 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was lowered to below 50°C, and new linseed oil was obtained by filtration, the oxidation stability (OSI value) of which was 27.6% higher than that of refined linseed oil I.

[0271] Refined linseed oil I and the new linseed oil are stirred and mixed at a mass ratio of 20:1 at room temperature, and sealed and stored after nitrogen filling to obtain linseed oil 23.

[0272] Comparative Example 11:

[0273] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0274] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0275] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb oil-exuding state, and then pressed at 10 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 2.86 and 1.04, respectively.

[0276] The flaxseed meal was crushed into 20-40 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was lowered to below 50°C and filtered to obtain new linseed oil, whose oxidative stability (OSI value) was improved by 54.9% over that of refined linseed oil I.

[0277] Refined linseed oil I and new linseed oil were stirred and mixed at a mass ratio of 20:1 at room temperature, and sealed and stored after nitrogen filling to obtain linseed oil 24.

[0278] Comparative Example 12:

[0279] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0280] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0281] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0282] The flaxseed meal was crushed into 60-80 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was lowered to below 50°C and filtered to obtain new linseed oil, whose oxidative stability (OSI value) was improved by 85.7% over that of refined linseed oil I.

[0283] Refined linseed oil I and the new linseed oil are stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 25.

[0284] Comparative Example 13:

[0285] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0286] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0287] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0288] The flaxseed meal was crushed into 20-40 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was lowered to below 50°C and filtered to obtain new linseed oil, whose oxidative stability (OSI value) was improved by 94.1% over that of refined linseed oil I.

[0289] Refined linseed oil I and the above-mentioned new linseed oil were stirred and mixed at room temperature in a mass ratio of 5:1, and sealed and stored after nitrogen filling to obtain linseed oil 26.

[0290] Comparative Example 14:

[0291] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0292] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0293] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0294] The flaxseed meal was crushed into 20-40 mesh, and then refined linseed oil I was added in a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was lowered to below 50°C and filtered to obtain new linseed oil, whose oxidative stability (OSI value) was improved by 94.1% over that of refined linseed oil I.

[0295] Refined linseed oil I and the new linseed oil were stirred and mixed at room temperature in a mass ratio of 40:1, and sealed and stored after nitrogen filling to obtain linseed oil 27.

[0296] Comparative Example 15:

[0297] Flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0298] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0299] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0300] The flaxseed meal was crushed into 20-40 mesh, and then the crude flax oil after pressing and filtering was added in a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150° C. for 40 min, and then the temperature was reduced to below 50° C. and filtered to obtain new flax oil, whose oxidative stability (OSI value) was improved by 4.1% compared with the oxidative stability (OSI value) of the crude flax oil after pressing and filtering.

[0301] Refined linseed oil I and the above-mentioned new linseed oil were stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 28.

[0302] Comparative Example 16:

[0303] Flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0304] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0305] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0306] The flaxseed meal was crushed into 20-40 mesh, and then the crude flax oil after pressing and filtering was added in a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150° C. for 40 min, and then the temperature was reduced to below 50° C. and filtered to obtain new flax oil, whose oxidative stability (OSI value) was improved by 4.1% compared with the oxidative stability (OSI value) of the crude flax oil after pressing and filtering.

[0307] Crude linseed oil and the above-mentioned new linseed oil were stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 29.

[0308] Comparative Example 17:

[0309] Flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0310] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0311] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0312] The flaxseed meal was crushed into 20-40 mesh, and then refined linseed oil II was added in a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was reduced to below 50°C and filtered to obtain new linseed oil, the oxidation stability (OSI value) of which was 90.2% higher than that of the crude linseed oil after pressing and filtration.

[0313] The crude linseed oil and the new linseed oil were stirred and mixed at room temperature in a mass ratio of 20:1, and sealed and stored after nitrogen filling to obtain linseed oil 30.

[0314] Comparative Example 18:

[0315] The flax seeds are screened to remove physical impurities and spoiled and defective flax seeds. The flax seeds must be complete and full without mold.

[0316] The flax seeds were stirred and fried at 220° C. for 20 minutes, then stopped for 10 minutes, and then stirred and fried for another 20 minutes before cooling. The flax seeds were heated evenly during the whole process. The total amount of 17 free amino acids in the flax seeds after frying decreased by 91.6% compared with that before frying.

[0317] The roasted flax seeds were ground into pulp using a grinder, and then 14% boiling water was added, and the mixture was vigorously stirred at 95°C for 20 minutes until the material was in a honeycomb-like oil-exuding state, and then pressed at 70 MPa. The infrared absorption intensity ratios of the flaxseed meal after pressing were A1745 / A1656 and A1656 / A1100, respectively, of 1.16 and 1.43, respectively.

[0318] The flaxseed meal was preliminarily crushed (particle size > 8 mesh), and then refined linseed oil I was added at a mass ratio of 1:3, and a closed stirring heating reaction was carried out at a temperature of 150°C for 40 minutes, and then the temperature was lowered to below 50°C and filtered to obtain new linseed oil, the oxidation stability (OSI value) of which was 38.7% higher than that of refined linseed oil I.

[0319] Refined linseed oil I and the new linseed oil are stirred and mixed at a mass ratio of 20:1 at room temperature, and sealed and stored after nitrogen filling to obtain linseed oil 31.

[0320] Flavor evaluation:

[0321] 1. Evaluate the fishy smell during cooking with flax oil (after heating the pan in the induction cooker cooking mode, add 20g of oil to the pan, wait until the oil temperature reaches 180℃, add 150g of shredded potatoes, and stir-fry until cooked. The total stir-frying time is 2 minutes). The fishy smell evaluation score is set between 0-5, where 0 represents no fishy smell; 1 represents very weak fishy smell (almost there is no fishy smell); 5 represents the strongest fishy smell.

[0322] 2. Evaluate whether the flavor of the dish is affected. The evaluation score is set between 0 and 5, where 0 means no effect on the flavor of the dish, 1 means almost no effect on the flavor of the dish (seemingly), and 5 means a serious impact on the flavor of the dish.

[0323] Evaluation method: Sensory evaluators were selected from R&D to conduct the evaluation. Before the sensory evaluation, cognitive training on the flavor attributes of refined linseed oil was conducted. The number of sensory evaluators was 24, and each group consisted of 6 people and was divided into 4 groups for evaluation. Finally, the evaluation results were statistically analyzed and the median was selected as the evaluation result of the final sample.

[0324] Evaluation results

[0325]

[0326]

[0327]

[0328] It can be seen from the above embodiments and comparative examples that the flax oil prepared by the present invention can not only maintain the original flavor of the dishes when cooking, but also has no obvious fishy smell when cooking, and has good consumer experience and application value.

[0329] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for eliminating or reducing the odor of linseed oil, characterized in that The method comprises the steps of modifying flaxseed meal, and mixing the modified flaxseed meal with refined flax oil for high temperature reaction after crushing; the refined flax oil is processed by at least three steps of degumming, deacidification and deodorization; The modification treatment of flaxseed meal comprises the steps of frying and pressing flaxseed; wherein the temperature of frying the seeds is 180-250°C, and after frying the seeds, the loss of 17 kinds of free amino acids in the flaxseed is greater than 80%; the pressing pressure is greater than 50MPa, and the infrared spectrum absorption intensity ratio of the flaxseed meal after pressing is A 1745 / A 1656 < 1.5, and A 1656 / A 1100 >1.2; The method further comprises the steps of: (1) Grinding or ultra-finely grinding the roasted flax seeds, adding 10-20% boiling water, stirring at a temperature of more than 80°C until the material is in a honeycomb-like oil-exuding state, and then pressing at a pressure greater than 50 MPa to obtain modified flax seed meal; (2) The modified linseed meal is crushed to 20-40 mesh, refined linseed oil is added at a mass ratio of 1:3-1:6, and the mixture is reacted at a temperature of 140-160°C for 30-60 minutes.

2. The method according to claim 1, characterized in that The flax seeds are roasted at 190-250°C.

3. The method according to claim 1, characterized in that The seed frying is continuous or semi-continuous.

4. The method according to claim 1, characterized in that The pressing pressure is 50-80 MPa.

5. The method according to claim 1, characterized in that The method comprises the following steps: screening flax seeds to remove physical impurities and deteriorated and defective flax seeds.

6. The linseed oil without or with low odor obtained by the method of claim 1, characterized in that: The linseed oil without or with low odor produces no odor or a lighter odor when used for cooking.

7. A method for preparing flavored linseed oil, characterized in that: The method comprises the steps of obtaining odorless or low-odor linseed oil or the odorless or low-odor linseed oil according to claim 6 by the method according to any one of claims 1 to 5, and then mixing the odorless or low-odor linseed oil with refined linseed oil.

8. The method according to claim 7, characterized in that The linseed oil without or with low odor is mixed with the refined linseed oil at a mass ratio of 1:10-1:30; the refined linseed oil is processed through at least three steps of degumming, deacidification and deodorization.

9. Flavored linseed oil prepared by the method according to claim 7 or 8.

10. A method for preparing a blended oil or a grease composition, characterized in that: The method comprises: preparing odorless or low-odor linseed oil or the odorless or low-odor linseed oil according to claim 6 by the method according to any one of claims 1 to 5, and then mixing the odorless or low-odor linseed oil with other base oils; or preparing flavored linseed oil or the flavored linseed oil according to claim 9 by the method according to claim 7 or 8, and then mixing the flavored linseed oil with other base oils.

11. The method according to claim 10, characterized in that The blended oil or oil composition also includes other base oils, which are vegetable oils. The vegetable oils are selected from a mixture of one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, almond oil, apricot kernel oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter and algae oil.

12. A blended oil or oil composition prepared by the method of claim 10 or 11.

13. A food, wherein all or part of the fat of the food is the odorless or low-odor linseed oil according to claim 6, the flavored linseed oil according to claim 9, or the blended oil or fat composition according to claim 12.

14. The food according to claim 13, characterized in that The food is selected from condiments, bean products, cooked foods, baked goods, desserts and semi-finished products.

15. Use of the linseed oil without or with low odor according to claim 6, the flavored linseed oil according to claim 9, or the blended oil or fat composition according to claim 12 in reducing or eliminating the odor produced during cooking.

Images