Method for recovering flavour substances from oil meal

Abstract

The present application relates to the field of oil processing, and discloses a method for recovering flavoring substances from oil meal, which comprises the following steps: adjusting the oil meal to have a predetermined moisture content, heating the oil meal to a predetermined temperature, and making the flavoring substances in the oil meal escape under stirring, drying the escaped flavoring substances through a filtering device, and then introducing the dried flavoring substances into primary oil maintained at a predetermined temperature by a vacuum pump for absorption. The method can simply and safely absorb the flavoring substances in the oil meal, and is beneficial to realize industrialized production.

Description

Technical Field

[0001] This invention relates to the field of oil processing, and more specifically to a method for recovering flavor substances from oilseed meal and flavored oils containing such flavor substances. Background Technology

[0002] Oilseed meal is a byproduct of oil extraction from rapeseed, peanuts, sunflower seeds, corn germ, sesame, soybeans, etc., and is generally used as plant fertilizer or animal feed, with low utilization value. Oilseed meal produced in the preparation of flavored oils also has a strong flavor and contains a lot of flavor substances. If it is not treated properly, it will result in flavor loss and also cause environmental pollution.

[0003] CN 113930284 A discloses a method for recovering flavor components. It includes an adsorption step: adsorbing flavor components through an adsorption medium during the roasting and / or pressing processes of oilseeds; and a desorption step: desorbing the adsorption medium containing the flavor components to obtain the flavor components. It can be seen that the existing method involves steps such as a cyclone separator, adsorption tower, exhaust fan, condenser, and vacuum pump, making the process complex. Furthermore, the condensation temperature is -70℃ to 210℃, and the vacuum degree in the desorption process is 0.5 to 5 mbar, resulting in harsh process conditions that are not conducive to large-scale industrialization. Summary of the Invention

[0004] The purpose of this invention is to overcome the problems of harsh process conditions and difficulty in industrialization in existing technologies, and to provide a method for recovering flavor substances from oilseed meal. This method is characterized by its simple operation, high safety, and good product quality.

[0005] To achieve the above objectives, in one aspect, the present invention provides a method for recovering flavor substances from oilseed meal, wherein the method includes the following steps:

[0006] (1) Add water to the oil meal to obtain a water-containing oil meal;

[0007] (2) Heat the water-containing oil meal to a predetermined temperature and stir to release the flavor substances;

[0008] (3) The escaped flavor substances are dried by a filtration device;

[0009] (4) Use a vacuum pump to introduce the dried flavor substances into the primary oil maintained at a predetermined temperature for absorption.

[0010] On the other hand, the present invention provides a flavored oil prepared by the above-described method of the present invention.

[0011] The above technical solutions provide a relatively simple and safe way to absorb flavor substances from oilseed meal, which is conducive to achieving industrial-scale production. Detailed Implementation

[0012] It should be understood that the following specific embodiments are only used to further explain and illustrate the present invention, and are not intended to limit the present invention.

[0013] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0014] In this invention, the term "flavor substance" includes, but is not limited to, aldehydes, ketones, alcohols, acids, pyrazines, sulfur-containing compounds, etc.

[0015] This invention provides a method for recovering flavor substances from oilseed meal, wherein the method includes the following steps:

[0016] (1) Add water to the oil meal to obtain a water-containing oil meal;

[0017] (2) Heat the water-containing oil meal to a predetermined temperature and stir to release the flavor substances;

[0018] (3) The escaped flavor substances are dried by a filtration device;

[0019] (4) Use a vacuum pump to introduce the dried flavor substances into the primary oil maintained at a predetermined temperature for absorption.

[0020] Any existing oilseed meal in the art can be applied to the method provided by this invention. For example, the oilseed meal may be selected from one or more of rapeseed meal, peanut meal, sunflower seed meal, corn germ meal, sesame meal, soybean meal, cottonseed meal, flaxseed cake meal, walnut cake meal, perilla seed meal, and camellia seed meal.

[0021] In a preferred embodiment, in step (1), the moisture content of the water-containing oil meal is 8-12% by weight (e.g., 8-10% by weight or 10-12% by weight). The inventors have found that if the moisture content is too high, it will lead to incomplete moisture removal and high moisture content in the absorbed oil; if it is too low, it will lead to insufficient flavor in the absorbed oil.

[0022] In a preferred embodiment, in step (2), the water-containing oil meal is heated to a predetermined temperature by a heating device; preferably, the heating device is one or more of oil heating and electric heating.

[0023] In a preferred embodiment, in step (2), the predetermined temperature is 100°C to 160°C (e.g., 100°C to 130°C or 130°C to 160°C). If the heating temperature is too high, a burnt taste will be produced; if it is too low, the flavor substances will not be able to escape sufficiently.

[0024] In a preferred embodiment, the stirring rate in step (2) is 60 r / min to 100 r / min (e.g., 60 r / min to 80 r / min or 80 r / min to 100 r / min). If the stirring rate is too high, a burnt taste will be produced; if it is too low, the stirring will be uneven.

[0025] In a preferred embodiment, in step (2), the stirring is maintained for 30 to 60 minutes (e.g., 30 to 45 minutes or 45 to 60 minutes). If the stirring time is too long, a burnt taste will be produced; if it is too short, the flavor substances will not be able to escape sufficiently.

[0026] In a preferred embodiment, in step (3), the filtration device is a device containing diatomaceous earth, molecular sieve and / or silica gel, as long as it can achieve the purpose of removing moisture.

[0027] In a preferred embodiment, in step (3), the moisture content of the dehydrated flavoring substance is 0.01 to 0.05% by weight.

[0028] In a preferred embodiment, in step (4), the primary oil is of the same type as the oilseed meal.

[0029] In a preferred embodiment, in step (4), the vacuum level of the vacuum pump is 480 mbar to 920 mbar. If the vacuum level is too high, more odorous substances will be absorbed; if it is too low, the absorption effect will not be achieved.

[0030] In a preferred embodiment, the absorption is performed for 30 to 60 minutes in step (4).

[0031] In a preferred embodiment, in step (4), the predetermined temperature of the primary oil is 0°C to 5°C.

[0032] In a preferred embodiment, in step (4), the absorption of the flavor compound includes the following steps: adjusting the vacuum to 880-920 mbar (e.g., 900 mbar), absorbing with 45-55 mL (e.g., 50 mL, based on 1 kg of water-containing oil meal) of the first grade oil for 13-16 min (e.g., 15 min) to obtain flavor component 1; adjusting the vacuum to 680-720 mbar (e.g., 700 mbar), absorbing with 45-55 mL (e.g., 50 mL, based on 1 kg of water-containing oil meal) The second portion of primary oil is absorbed for 13-16 minutes (e.g., 15 minutes) to obtain flavor component 2; the vacuum degree is adjusted to 480-520 mbar (e.g., 500 mbar), and 45-55 mL (e.g., 50 mL, based on 1 kg of water-containing oil meal) of the third portion of primary oil is absorbed for 13-16 minutes (e.g., 15 minutes) to obtain flavor component 3; flavor component 1, flavor component 2, flavor component 3, and primary oil are mixed according to 3 parts by mass and 4 parts by mass to obtain flavored oil.

[0033] In another preferred embodiment, in step (4), the absorption of the flavor compound includes the following steps: adjusting the vacuum to 880-920 mbar (e.g., 900 mbar), absorbing with 45-55 mL (e.g., 50 mL, based on 1 kg of water-containing oil meal) of the first grade oil for 10-13 min (e.g., 10 min) to obtain flavor component 1; adjusting the vacuum to 780-820 mbar (e.g., 800 mbar), absorbing with 45-55 mL (e.g., 50 mL, based on 1 kg of water-containing oil meal) of the first grade oil. The second portion of primary oil is absorbed for 10-13 minutes (e.g., 10 minutes) to obtain flavor component 2; the vacuum degree is adjusted to 680-720 mbar (e.g., 700 mbar), and 45-55 mL (e.g., 50 mL, based on 1 kg of water-containing oil meal) of the third portion of primary oil is absorbed for 10-13 minutes (e.g., 10 minutes) to obtain flavor component 3; flavor component 1, flavor component 2, flavor component 3 and 4 parts by mass are mixed to obtain flavored oil.

[0034] In another preferred embodiment, in step (4), the absorption of the flavor compound includes the following steps: adjusting the vacuum to 680-720 mbar (e.g., 700 mbar), absorbing with 45-55 mL (e.g., 50 mL, based on 1 kg of water-containing oil meal) of the first grade oil for 16-20 min (e.g., 20 min) to obtain flavor component 1; adjusting the vacuum to 580-620 mbar (e.g., 600 mbar), absorbing with 45-55 mL (e.g., 50 mL, based on 1 kg of water-containing oil meal) of the first grade oil for 16-20 min (e.g., 20 min) to obtain flavor component 1; The second portion of primary oil is absorbed for 16-20 minutes (e.g., 20 minutes) to obtain flavor component 2; the vacuum degree is adjusted to 480-520 mbar (e.g., 500 mbar), and 45-55 mL (e.g., 50 mL, based on 1 kg of water-containing oil meal) of the third portion of primary oil is absorbed for 16-20 minutes (e.g., 20 minutes) to obtain flavor component 3; flavor component 1, flavor component 2, flavor component 3, and primary oil are mixed according to 3 parts by mass and 4 parts by mass to obtain flavored oil.

[0035] In some embodiments, the present invention provides a flavored oil prepared by the method described above.

[0036] Example

[0037] The present invention will be described in detail below through examples. It should be understood that the following examples are for further explanation and illustration only, and are not intended to limit the invention. Unless otherwise stated, all reagents, materials, and devices used in the following examples and comparative examples are commercially available reagents, materials, and devices known in the art. Unless otherwise stated, all operations described below are conventional operations known in the art. Unless otherwise stated, all contents described below are percentage contents.

[0038] In the following examples and comparative examples, the rapeseed meal used was purchased from COFCO Oils & Grains Industry (Huanggang) Co., Ltd., and the peanut meal was purchased from COFCO Oils & Fats Industry Co., Ltd. in Feixian County.

[0039] Example 1

[0040] (1) Determine the moisture content of rapeseed meal, add water, mix evenly, and make the moisture content reach 10% to obtain rapeseed meal with water content.

[0041] (2) Heat 1 kg of rapeseed meal containing water to 130°C using an electric heating device and stir at a rate of 80 r / min for 45 min to allow the flavor substances in the meal to be fully released.

[0042] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0043] (4) Flavor substances are introduced into the primary rapeseed oil using a vacuum pump for absorption. The primary rapeseed oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0044] Adjust the vacuum to 900 mbar and absorb it with 50 mL of the first grade rapeseed oil for 15 min to obtain flavor component 1;

[0045] Adjust the vacuum to 700 mbar and absorb it with 50 mL of the second portion of first-grade rapeseed oil for 15 min to obtain flavor component 2;

[0046] Adjust the vacuum to 500 mbar and absorb it with 50 mL of the third grade rapeseed oil for 15 min to obtain flavor component 3.

[0047] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of first-grade rapeseed oil to obtain flavored rapeseed oil 1.

[0048] Example 2

[0049] (1) Determine the moisture content of rapeseed meal, add water, mix evenly, and make the moisture content reach 8% to obtain rapeseed meal with water content.

[0050] (2) Heat 1 kg of rapeseed meal containing water to 100°C using an electric heating device and stir at a rate of 60 r / min for 30 min to allow the flavor substances in the meal to be fully released.

[0051] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0052] (4) Flavor substances are introduced into the primary rapeseed oil using a vacuum pump for absorption. The primary rapeseed oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0053] Adjust the vacuum to 900 mbar and absorb it with 50 mL of the first grade rapeseed oil for 10 min to obtain flavor component 1;

[0054] Adjust the vacuum to 800 mbar, and absorb it with 50 mL of the second portion of first-grade rapeseed oil for 10 min to obtain flavor component 2;

[0055] Adjust the vacuum to 700 mbar and absorb it with 50 mL of the third grade rapeseed oil for 10 min to obtain flavor component 3.

[0056] (4) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of first-grade rapeseed oil to obtain flavored rapeseed oil 2.

[0057] Example 3

[0058] (1) Determine the moisture content of rapeseed meal, add water, mix evenly, and make the moisture content reach 12% to obtain rapeseed meal with water content.

[0059] (2) Heat 1 kg of rapeseed meal containing water to 160°C using an electric heating device and stir at a rate of 100 r / min for 60 min to allow the flavor substances in the meal to be fully released.

[0060] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0061] (4) Flavor substances are introduced into the primary rapeseed oil using a vacuum pump for absorption. The primary rapeseed oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0062] Adjust the vacuum to 700 mbar and absorb with 50 mL of the first grade rapeseed oil for 20 min to obtain flavor component 1;

[0063] Adjust the vacuum to 600 mbar and absorb with 50 mL of the second portion of first-grade rapeseed oil for 20 min to obtain flavor component 2;

[0064] Adjust the vacuum to 500 mbar and absorb it with 50 mL of the third grade rapeseed oil for 20 min to obtain flavor component 3.

[0065] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of first-grade rapeseed oil to obtain flavored rapeseed oil 3.

[0066] Example 4

[0067] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0068] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 80 r / min for 45 min to allow the flavor substances in the meal to fully escape.

[0069] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0070] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0071] Adjust the vacuum to 900 mbar and absorb with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0072] Adjust the vacuum to 700 mbar and absorb with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0073] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0074] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 4.

[0075] Comparative Example 1

[0076] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 7% to obtain water-containing peanut meal.

[0077] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 80 r / min for 45 min to allow the flavor substances in the meal to fully escape.

[0078] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0079] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0080] Adjust the vacuum to 900 mbar and absorb with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0081] Adjust the vacuum to 700 mbar and absorb with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0082] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0083] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 5.

[0084] Comparative Example 2

[0085] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 13% to obtain water-containing peanut meal.

[0086] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 80 r / min for 45 min to allow the flavor substances in the meal to fully escape.

[0087] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0088] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0089] Adjust the vacuum to 900 mbar and absorb with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0090] Adjust the vacuum to 700 mbar and absorb with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0091] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0092] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 6.

[0093] Comparative Example 3

[0094] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0095] (2) Heat 1 kg of water-containing peanut meal to 95°C using an electric heating device and stir at a rate of 80 r / min for 45 min to allow the flavor substances in the meal to be fully released.

[0096] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0097] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0098] Adjust the vacuum to 900 mbar and absorb with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0099] Adjust the vacuum to 700 mbar and absorb with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0100] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0101] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 7.

[0102] Comparative Example 4

[0103] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0104] (2) Heat 1 kg of water-containing peanut meal to 165°C using an electric heating device and stir at a rate of 80 r / min for 45 min to allow the flavor substances in the meal to fully escape.

[0105] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0106] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0107] Adjust the vacuum to 900 mbar and absorb with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0108] Adjust the vacuum to 700 mbar and absorb with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0109] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0110] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 8.

[0111] Comparative Example 5

[0112] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0113] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 55 r / min for 45 min to allow the flavor substances in the meal to be fully released.

[0114] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0115] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0116] Adjust the vacuum to 900 mbar and absorb with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0117] Adjust the vacuum to 700 mbar and absorb with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0118] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0119] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 9.

[0120] Comparative Example 6

[0121] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0122] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 105 r / min for 45 min to allow the flavor substances in the meal to fully escape.

[0123] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0124] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0125] Adjust the vacuum to 900 mbar and absorb with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0126] Adjust the vacuum to 700 mbar and absorb with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0127] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0128] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 10.

[0129] Comparative Example 7

[0130] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0131] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 80 r / min for 25 min to allow the flavor substances in the meal to fully escape.

[0132] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0133] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0134] Adjust the vacuum to 900 mbar, and absorb with 50 mL of the first grade peanut oil for 10 min to obtain flavor component 1;

[0135] Adjust the vacuum to 700 mbar, and absorb with 50 mL of the second portion of primary peanut oil for 10 min to obtain flavor component 2;

[0136] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 5 minutes to obtain flavor component 3.

[0137] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 11.

[0138] Comparative Example 8

[0139] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0140] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 80 r / min for 65 min to allow the flavor substances in the meal to fully escape.

[0141] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0142] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0143] Adjust the vacuum to 900 mbar and absorb with 50 mL of the first grade peanut oil for 25 min to obtain flavor component 1;

[0144] Adjust the vacuum to 700 mbar and absorb with 50 mL of the second portion of primary peanut oil for 25 min to obtain flavor component 2;

[0145] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0146] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 12.

[0147] Comparative Example 9

[0148] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0149] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 80 r / min for 45 min to allow the flavor substances in the meal to fully escape.

[0150] (3) The escaping flavor substances pass through a filter containing diatomaceous earth, reducing the moisture content to 0.06% by weight.

[0151] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0152] Adjust the vacuum to 900 mbar and absorb with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0153] Adjust the vacuum to 700 mbar and absorb with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0154] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0155] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 13.

[0156] Comparative Example 10

[0157] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0158] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 80 r / min for 45 min to allow the flavor substances in the meal to fully escape.

[0159] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0160] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0161] Adjust the vacuum to 950 mbar, and absorb with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0162] Adjust the vacuum to 940 mbar, and absorb with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0163] Adjust the vacuum to 930 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0164] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 14.

[0165] Comparative Example 11

[0166] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0167] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 80 r / min for 45 min to allow the flavor substances in the meal to fully escape.

[0168] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0169] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 5°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0170] Adjust the vacuum to 470 mbar and absorb it with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0171] Adjust the vacuum to 460 mbar and absorb it with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0172] Adjust the vacuum to 450 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0173] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 15.

[0174] Comparative Example 12

[0175] (1) Determine the moisture content of peanut meal, add water, mix evenly, and make the moisture content reach 10% to obtain water-containing peanut meal.

[0176] (2) Heat 1 kg of water-containing peanut meal to 130°C using an electric heating device and stir at a rate of 80 r / min for 45 min to allow the flavor substances in the meal to fully escape.

[0177] (3) The released flavor substances pass through a filter containing diatomaceous earth, so that the moisture content reaches 0.01 to 0.05% by weight.

[0178] (4) Flavor substances are introduced into the primary peanut oil using a vacuum pump for absorption. The primary peanut oil is cooled to 6°C in an ice bath to prevent volatilization. The absorption of flavor substances includes the following steps:

[0179] Adjust the vacuum to 900 mbar and absorb with 50 mL of the first grade peanut oil for 15 min to obtain flavor component 1;

[0180] Adjust the vacuum to 700 mbar and absorb with 50 mL of the second portion of primary peanut oil for 15 min to obtain flavor component 2;

[0181] Adjust the vacuum to 500 mbar and absorb with 50 mL of the third portion of primary peanut oil for 15 min to obtain flavor component 3.

[0182] (5) Mix 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary peanut oil to obtain flavored peanut oil 16.

[0183] Sensory evaluation

[0184] The flavor intensity and liking of the flavored oils were scored by a panel of 12 sensory evaluation experts, with a maximum score of 10. The results are shown in Table 1 below.

[0185] Table 1

[0186]

[0187]

[0188] Flavor compound analysis

[0189] Semi-quantitative analysis of flavor compounds was performed using solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS), and the results are shown in Table 2 below.

[0190] Table 2

[0191]

[0192]

[0193] As can be seen from the above, the method of the present invention can simply and effectively achieve the absorption of flavor substances in oilseed meal. Moreover, the specific parameter ranges of the present invention are crucial for achieving this effect. The flavored oils prepared by the method of the present invention have superior flavor intensity and appeal.

[0194] The advantages and features of this invention will become clearer as the description unfolds. However, the embodiments are merely exemplary and do not constitute any limitation on the scope of the invention. Those skilled in the art should understand that modifications or substitutions to the details and form of the technical solutions of this invention can be made without departing from the spirit and scope of the invention, but all such modifications and substitutions fall within the protection scope of this invention.

Claims

1. A method for recovering flavor substances from oilseed meal, wherein, The method includes the following steps: (1) Add water to the oil meal to obtain a water-containing oil meal, wherein the water content of the water-containing oil meal is 8-12% by weight; (2) Heat the water-containing oil meal to a predetermined temperature of 100℃~160℃, and stir to release the flavor substances; (3) The escaped flavor substances are dried by a filtration device; (4) The dried flavor substances are introduced into the primary oil, which is maintained at a predetermined temperature of 0℃ to 5℃, under a vacuum of 480mbar to 920mbar using a vacuum pump for absorption.

2. The method for recovering flavor substances from oilseed meal according to claim 1, wherein, The oil meal is selected from one or more of the following: rapeseed meal, peanut meal, sunflower meal, corn germ meal, sesame meal, soybean meal, cottonseed meal, flaxseed meal, walnut meal, perilla seed meal, and camellia seed meal.

3. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, In step (1), the moisture content of the water-containing oilseed meal is 8-10% by weight.

4. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, In step (2), the water-containing oil meal is heated to a predetermined temperature by a heating device.

5. The method for recovering flavor substances from oilseed meal according to claim 4, wherein, In step (2), the heating device is one or more of oil heating and electric heating.

6. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, In step (2), the stirring rate is 60 r / min to 100 r / min.

7. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, In step (2), the stirring is maintained for 30 min to 60 min.

8. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, In step (3), the filtration device is a device containing diatomaceous earth, molecular sieve and / or silica gel.

9. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein in step (3), the moisture content of the dried flavor substances is 0.01 to 0.05% by weight.

10. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, In step (4), the primary oil is the same type of oil as the oilseed meal.

11. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, In step (4), the absorption is carried out for 30 min to 60 min.

12. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, The method includes the following steps: (1) Add water to the oil meal to adjust the moisture content to 8-12% by weight to obtain a water-containing oil meal; (2) The water-containing oil meal is heated to 100℃~160℃ using a heating device and stirred at a rate of 60r / min~100r / min for 30min~60min to allow flavor substances to escape. (3) The flavor substances that have escaped through the filtration device are dried to a moisture content of 0.01 to 0.05% by weight; (4) The dried flavor substances are introduced into the first-grade oil maintained at 0℃ to 5℃ using a vacuum pump at a vacuum degree of 480mbar to 920mbar for absorption.

13. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, In step (4), the absorption of the flavor substance in the primary oil includes the following steps: Adjust the vacuum to 880-920 mbar, and absorb with 45-55 mL of the first grade oil for 13-16 min relative to 1 kg of the water-containing oil meal to obtain flavor component 1; Adjust the vacuum to 680-720 mbar, and absorb with 45-55 mL of the second portion of primary oil for 13-16 min relative to 1 kg of the water-containing oil meal to obtain flavor component 2; Adjust the vacuum to 480-520 mbar, and absorb with 45-55 mL of the third primary oil for 13-16 min relative to 1 kg of the water-containing oil meal to obtain flavor component 3; Flavored oil is obtained by mixing 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary oil.

14. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, In step (4), the absorption of the flavor substance in the primary oil includes the following steps: Adjust the vacuum to 880-920 mbar, and absorb it with 45-55 mL of the first grade oil for 10-13 min relative to 1 kg of the water-containing oil meal to obtain flavor component 1; Adjust the vacuum to 780-820 mbar, and absorb it with 45-55 mL of the second portion of primary oil for 10-13 min relative to 1 kg of the water-containing oil meal to obtain flavor component 2; Adjust the vacuum to 680-720 mbar, and absorb it with 45-55 mL of the third primary oil for 10-13 min relative to 1 kg of the water-containing oil meal to obtain flavor component 3; Flavored oil is obtained by mixing 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary oil.

15. The method for recovering flavor substances from oilseed meal according to claim 1 or 2, wherein, In step (4), the absorption of the flavor substance in the primary oil includes the following steps: Adjust the vacuum to 680-720 mbar, and absorb with 45-55 mL of the first grade oil for 16-20 min relative to 1 kg of the water-containing oil meal to obtain flavor component 1; Adjust the vacuum to 580-620 mbar, and absorb with 45-55 mL of the second portion of primary oil for 16-20 min relative to 1 kg of the water-containing oil meal to obtain flavor component 2; Adjust the vacuum to 480-520 mbar, and absorb it with 45-55 mL of the third primary oil for 16-20 min relative to 1 kg of the water-containing oil meal to obtain flavor component 3; Flavored oil is obtained by mixing 3 parts by weight of flavor component 1, 2 parts by weight of flavor component 2, 1 part by weight of flavor component 3, and 4 parts by weight of primary oil.

16. A flavored oil prepared by the method according to any one of claims 1-15, wherein the flavored oil is selected from one or more of flavored rapeseed oil, flavored peanut oil, flavored sunflower seed oil, flavored corn germ oil, flavored sesame oil, flavored soybean oil, flavored cottonseed oil, flavored flaxseed oil, flavored walnut oil, flavored perilla seed oil, and flavored camellia seed oil.

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