Preparation process of strong-flavor sunflower seed oil

Abstract

The present application belongs to the technical field of sunflower seed oil, and particularly relates to a preparation process of strong-flavor sunflower seed oil. The preparation process comprises the following steps: (1) frying sunflower seeds, then soaking the sunflower seeds in solution A, grinding, centrifuging, and obtaining crude oil and slurry; (2) enzymolysis of the slurry to obtain an enzymolysis solution; (3) mixing the crude oil and the enzymolysis solution, heating, centrifuging, and degumming to obtain sunflower seed oil; wherein the solution A comprises phospholipids and water. The sunflower seed oil prepared by the preparation process has high extraction rate, strong flavor, and mild refining process, and is suitable for large-scale production.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of sunflower seed oil, and particularly relates to a preparation process of sunflower seed oil with strong aroma. BACKGROUND

[0002] Sunflower seed is an important oil crop, and sunflower seed oil contains a large amount of linoleic acid and oleic acid, so that the sunflower seed oil has the ability to dissolve more cholesterol than other plant oils, which is beneficial to reduce the occurrence of cardiovascular diseases and hyperlipidemia.

[0003] At present, the traditional methods for extracting sunflower seed oil mainly include pressing method and solvent extraction method. The pressing method is to separate oil from oilseeds by mechanical application of physical pressure, although the pressing method does not involve adding any chemical substances, and the extracted oil maintains relatively complete components, but the disadvantages are low oil yield and low extraction rate, which brings certain limitations to large-scale production and promotion, and high-temperature pressing has a certain influence on the quality of the oil, such as causing the oil to be easily oxidized and easily producing toxic and harmful substances such as glycidyl ester.

[0004] Therefore, it is of great significance to study a new extraction method, improve the oil yield of sunflower seeds, reduce oil oxidation and rancidity, improve the color, aroma and flavor quality of sunflower seed oil, and improve the nutritional value and safety of sunflower seed oil.

[0005] Chinese patent application 201510141336.4 discloses a sunflower seed oil and its production process, which sequentially comprises the following steps: A, drying sunflower seed kernels; B, sending them into a cold storage for 16-18 hours; after taking them out, sending them into a tunnel type drying room for drying; repeating multiple times; C, putting the hot sunflower seeds into a crusher to remove the hulls and obtain sunflower seed kernels with the hulls removed; D, steaming the sunflower seed kernels in a steamer for 10 minutes to improve the aroma and oil yield of the sunflower seed oil; E, pressing the sunflower seed kernels with a hydraulic press to obtain crude oil; F, removing lipoxygenase by ultra-micro filtration, and treating the filtered sunflower seed oil by ultra-micro filtration; G, ultraviolet irradiation; H, low-temperature vacuum boiling to remove the odor, and the process is completed. The sunflower seed oil disclosed by the application has strong aroma and unique flavor, ensures high antioxidant active ingredients, and is particularly suitable for popularization in the technical field of small-batch special oil production.

[0006] Another Chinese patent application CN103937614A discloses a kind of extraction solution for extracting oil from sunflower seed oil meal, its component is by weight parts, ethanol 100 parts, 1,4-butanediol 20-26 parts, methyl acetate 15-20 parts, hydroxyethylidene diphosphonic acid 2-7 parts, sodium carbonate 1-3 parts, cellulase 0.2-3 parts, sodium isoascorbic acid 0.08-0.5 parts.The invention provides the extraction solution for extracting oil from sunflower seed oil meal, according to the characteristics of oil meal after sunflower seed pressing, further extraction is carried out, the yield of the obtained oil is high, it can be applied in industry, and after simple solvent removal, it can be used as edible oil, so that oil meal is fully utilized.

[0007] The prior art sunflower oil new type method has carried out certain exploratory research, extraction rate, quality have certain improvement, but the aroma is greatly reduced after extraction, extraction rate, oil color, aroma quality, nutrition and safety still need to be improved, and new type extraction has solvent residue problem, leading to safety hidden trouble in eating. SUMMARY

[0008] In view of the above-mentioned deficiencies, the present application provides a preparation process of strong-flavor sunflower seed oil, which has high extraction rate and strong flavor, and the refining process is mild, suitable for large-scale production.

[0009] In order to achieve the purpose of the present application, the technical scheme adopted is as follows:

[0010] The present application provides a preparation process of strong-flavor sunflower seed oil, comprising the following steps:

[0011] (1) frying sunflower seeds, then soaking in solution A, grinding, centrifuging, to obtain crude oil and slurry;

[0012] (2) enzymatic hydrolysis of the slurry to obtain an enzymatic hydrolysate;

[0013] (3) mixing the crude oil and the enzymatic hydrolysate, heating, centrifuging, degumming, to obtain sunflower seed oil;

[0014] In step (1), the solution A includes phospholipid and water.

[0015] Preferably, the mass ratio of the phospholipid to water in step (1) is 0.05-0.1:100.

[0016] Preferably, the mass ratio of the sunflower seeds to solution A in step (1) is 1:1-20.

[0017] Preferably, the frying temperature in step (1) is 80-160℃, and the frying time is 10-90 min.

[0018] Preferably, the refining in step (1) is refining for 0.5-5.0 min with a refiner, the centrifugation is at a speed of 3000-3500 r / min, and the centrifugation is for 20-40 min.

[0019] Preferably, the enzymolysis in step (2) comprises a first enzymolysis and a second enzymolysis, the temperature of the enzymolysis is 20-70℃, the pH of the enzymolysis is 3.0-8.5, and the time of the enzymolysis is 0.5-5 h.

[0020] Preferably, the enzyme used in the first enzymolysis comprises cellulase and phospholipase A1, the total amount of the enzyme added in the first enzymolysis is 0.1%-5.0% of the mass of the slurry, and the mass ratio of the cellulase to the phospholipase A1 is 1-20:1-20.

[0021] Further preferably, the enzyme used in the first enzymolysis further comprises phospholipase A2 and laccase, and the mass ratio of the phospholipase A1 to the phospholipase A2 to the laccase is 1-20:1:1.

[0022] Preferably, the enzyme used in the second enzymolysis comprises alpha-amylase, papain and aminopeptidase, the total amount of the enzyme added in the second enzymolysis is 0.1%-5.0% of the mass of the slurry, and the mass ratio of the alpha-amylase to the papain to the aminopeptidase is 1-20:1-20:1.

[0023] Further preferably, the enzyme used in the second enzymolysis further comprises bromelain, and the mass ratio of the alpha-amylase to the bromelain is 1-20:1.

[0024] Preferably, the heating in step (3) is at a temperature of 70-180℃, and stirring is performed during the heating, and the stirring is performed for 5-90 min.

[0025] Preferably, the centrifugation in step (3) is at a speed of 1000-10000 r / min, and the centrifugation is for 10-60 min.

[0026] Compared with the prior art, the present application has the following beneficial effects:

[0027] (1) The present application uses phospholipids and water to soak sunflower seeds, which can damage the surface of sunflower seed cells and synergistically improve the dissolution of oil and fat and improve the extraction rate.

[0028] (2) The present application uses two enzymolyses, and specific enzymes are used for enzymolysis, which can more completely extract sunflower oil, effectively decompose impurities in crude oil, and lower the impurity content in sunflower oil. And through the later mixing and heating, combined with the previous roasting, the sunflower oil has a stronger aroma and better color.

[0029] (3) The process is mild, the extracted sunflower seed oil has high nutritional value and is not prone to oxidation and rancidity, and is suitable for large-scale industrial production and has good application prospects. DETAILED DESCRIPTION

[0030] The application will be further described in conjunction with specific examples. The following examples are not intended to limit the application, but merely serve to illustrate the application. Unless otherwise specified, the experimental methods used in the following examples are generally performed under conventional conditions. Unless otherwise specified, the materials and reagents used in the following examples are commercially available.

[0031] The sunflower seeds used in the following examples are oil sunflower seeds from Xinjiang.

[0032] The phospholipid is soybean phospholipid, which is purchased from Beijing Huaxia Chude Biological Technology Co., Ltd.

[0033] Example 1

[0034] A preparation process of a strong-flavor sunflower seed oil is as follows:

[0035] (1) The sunflower seeds are fried at 90°C for 50 min, then soaked in 10 times the amount of solution A, and milled for 3 min using a pulp mill. The mixture is centrifuged at 5000 r / min for 30 min to obtain crude oil and slurry. Solution A is phospholipid and water in a mass ratio of 0.08:100.

[0036] (2) The slurry is subjected to enzymatic hydrolysis, which is performed twice (first enzymatic hydrolysis and second enzymatic hydrolysis) to obtain an enzymatic hydrolysate.

[0037] The first enzymatic hydrolysis uses enzymes in a mass ratio of 15:10:1:1 of cellulase, phospholipase A1, phospholipase A2, and laccase, and the addition amount is 3.0% of the mass of the slurry. The enzymatic hydrolysis is performed at a temperature of 50°C and a pH of 6.0 for 3 h.

[0038] The second enzymatic hydrolysis uses enzymes in a mass ratio of 15:10:1:1 of α-amylase, papain, aminopeptidase, and bromelain, and the addition amount is 3.0% of the mass of the slurry. The enzymatic hydrolysis is performed at a temperature of 50°C and a pH of 6.0 for 3 h.

[0039] (3) The crude oil and the enzymatic hydrolysate are mixed and heated to 150°C. Stirring is performed during heating at 800 r / min for 60 min, and then centrifuged at 5000 r / min for 30 min. After standing and separating into layers, the upper oil phase is taken and subjected to hydration degumming to obtain sunflower seed oil.

[0040] Example 2

[0041] A preparation process of a strong-flavor sunflower seed oil is as follows:

[0042] (1)Sunflower seeds were fried at 80℃ for 90min, then soaked in 1 times amount of solution A, milled with a mill for 0.5min, and centrifuged at 1000r / min for 60min to obtain crude oil and slurry; wherein solution A was phospholipid and water with a mass ratio of 0.05:100.

[0043] (2) The slurry was enzymatically hydrolyzed, and two enzymatic hydrolysis (first enzymatic hydrolysis and second enzymatic hydrolysis) were performed to obtain an enzymatic hydrolysate.

[0044] The enzyme used in the first enzymatic hydrolysis was cellulase and phospholipase A1 with a mass ratio of 1:1, and the addition amount was 0.1% of the mass of the slurry, the enzymatic hydrolysis temperature was 40℃, the enzymatic hydrolysis pH was 3.0, and the enzymatic hydrolysis time was 5h.

[0045] The enzyme used in the second enzymatic hydrolysis was α-amylase, papain and aminopeptidase with a mass ratio of 20:1:1, and the addition amount was 5.0% of the mass of the slurry, 65℃, the enzymatic hydrolysis pH was 3.0, and the enzymatic hydrolysis time was 1h.

[0046] (3) The crude oil and the enzymatic hydrolysate were mixed and heated to 70℃, stirring was performed during heating, stirring at 200r / min was performed for 90min, then centrifugation at 1000r / min was performed for 60min, the upper oil phase was taken after standing and layering, and hydration degumming was performed to obtain sunflower oil.

[0047] Example 3

[0048] A preparation process of a strong-flavor sunflower oil, the method being as follows:

[0049] (1) Sunflower seeds were fried at 160℃ for 10min, then soaked in 20 times amount of solution A, milled with a mill for 5min, and centrifuged at 10000r / min for 10min to obtain crude oil and slurry; wherein solution A was phospholipid and water with a mass ratio of 0.1:100.

[0050] (2) The slurry was enzymatically hydrolyzed, and two enzymatic hydrolysis (first enzymatic hydrolysis and second enzymatic hydrolysis) were performed to obtain an enzymatic hydrolysate.

[0051] The enzyme used in the first enzymatic hydrolysis was cellulase, phospholipase A1, phospholipase A2 and laccase with a mass ratio of 20:1:1:1, and the addition amount was 5.0% of the mass of the slurry, the enzymatic hydrolysis temperature was 65℃, the enzymatic hydrolysis pH was 8.5, and the enzymatic hydrolysis time was 1h.

[0052] The enzyme used in the second enzymatic hydrolysis was α-amylase, papain, aminopeptidase and bromelain with a mass ratio of 1:1:1:1, and the addition amount was 0.1% of the mass of the slurry, the enzymatic hydrolysis temperature was 40℃, the enzymatic hydrolysis pH was 8.0, and the enzymatic hydrolysis time was 5h.

[0053] (3) The crude oil and the enzymatic hydrolysate were mixed and heated to 180℃, and stirring was performed during heating, and then stirred at 1000 r / min for 5 min, and then centrifuged at 10000 r / min for 10 min, and the upper oil phase was taken after standing and layering, and then hydrated degummed to obtain sunflower seed oil.

[0054] Comparative Example 1

[0055] The difference from Example 1 is only that solution A in step (1) does not contain phospholipids.

[0056] Comparative Example 2

[0057] The difference from Example 1 is only that the enzymes used in the first enzymolysis in step (2) are different, and specifically a mixture of cellulase, phospholipase C, phospholipase A2 and pectinase.

[0058] Comparative Example 3

[0059] The difference from Example 1 is only that the enzymes used in the second enzymolysis in step (2) are α-amylase, papain and bromelain in a mass ratio of 15:11:1.

[0060] Comparative Example 4

[0061] The difference from Example 1 is only that the enzymes used in the second enzymolysis in step (2) are α-amylase, aminopeptidase and bromelain in a mass ratio of 15:11:1.

[0062] Test Example 1

[0063] The extraction rate and quality of the sunflower seed oil prepared in the above-mentioned application were tested.

[0064] The extraction rate % was calculated according to the following formula: extraction rate % = mass of extracted sunflower seed oil × 100 % / (sunflower seed feed amount × content of fat in sunflower seed).

[0065] Acid value: determined according to GB / T 5530-2005; peroxide value: determined according to GB / T 5538-2005; insoluble impurities: determined according to GB / T 15688; the acid value test of sunflower seed oil was performed according to GB 5009.229, and the results are shown in Table 1 below.

[0066] Table 1 Results of extraction rate and quality research of sunflower seed oil

[0067]

[0068] Test Example 2

[0069] The content of trans fatty acids and vitamin E in the sunflower seed oil prepared in the above-mentioned application was tested.

[0070] The trans fatty acid detection method refers to GB 5009.257 Test of Trans Fatty Acids in Food; the vitamin E detection method refers to GB 5009.82 Determination of Vitamins A, D and E in Food-First Method, and the test results are shown in Table 2.

[0071] Table 2 Test results of content of trans fatty acids and vitamin E

[0072]

[0073] The above-described embodiments only express several embodiments of the present application, which are described in a more specific and detailed manner, but should not be understood as a limitation on the patent scope of the present application. It should be noted that, for ordinary skilled persons in the art, several modifications and improvements can be made without departing from the concept of the present application, which are all within the protection scope of the present application. Therefore, the protection scope of the patent of the present application should be subject to the appended claims.

Claims

1. A process for the preparation of an aromatic sunflower seed oil, characterized in that, The method comprises the following steps: (1) frying sunflower seeds, then soaking the seeds in solution A, grinding, centrifuging, to obtain crude oil and slurry; (2) enzymatically hydrolyzing the slurry to obtain enzymatic hydrolysis liquid; (3) mixing the crude oil and the enzymatic hydrolysis liquid, heating, centrifuging, degumming, to obtain sunflower seed oil; wherein the solution A in step (1) comprises phospholipid and water; the enzymatic hydrolysis in step (2) comprises first enzymatic hydrolysis and second enzymatic hydrolysis; the enzymes used in the first enzymatic hydrolysis comprise cellulase, phospholipase A1, phospholipase A2 and laccase; the enzymes used in the second enzymatic hydrolysis are α-amylase, papain, aminopeptidase and bromelain.

2. The manufacturing process according to claim 1, characterized in that, The mass ratio of the phospholipid to water in step (1) is 0.05-0.1:

100.

3. The manufacturing process of claim 1, wherein, The mass ratio of the sunflower seeds to solution A in step (1) is 1:1-20.

4. The manufacturing process of claim 1, wherein, The temperature of the frying in step (1) is 80-160℃, and the frying time is 10-90min.

5. The manufacturing process of claim 1, wherein, The temperature of the enzymatic hydrolysis in step (2) is 20-70℃, the pH of the enzymatic hydrolysis is 3.0-8.5, and the time of the enzymatic hydrolysis is 0.5-5h.

6. The manufacturing process of claim 1, wherein, The total amount of the enzymes added in the first enzymatic hydrolysis is 0.1%-5.0% of the mass of the slurry, and the mass ratio of the cellulase to phospholipase A1 is 1-20:1-20.

7. The manufacturing process of claim 1, wherein, The mass ratio of phospholipase A1, phospholipase A2 and laccase is 1-20:1:

1.

8. The manufacturing process of claim 1, wherein, The total amount of the enzymes added in the second enzymatic hydrolysis is 0.1%-5.0% of the mass of the slurry, and the mass ratio of α-amylase, papain and aminopeptidase is 1-20:1-20:

1.

9. The manufacturing process of claim 1, wherein, The mass ratio of the α-amylase to bromelain is 1-20:

1.

10. The production process according to any one of claims 1 to 9, characterized in that, The temperature of the heating in step (3) is 70-180℃, and the stirring time is 5-90min.

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