Method for improving flavor of edible oil and controlling harmful substances and application thereof
By heating edible oils under controlled oxygen conditions, the method effectively reduces harmful substance formation and enhances flavor, addressing the challenge of maintaining oil quality during cooking.
Patent Information
- Application Number
- CN202411242701.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-05
- Publication Date
- 2024-12-27
AI Technical Summary
Existing methods fail to effectively reduce the formation of harmful substances like (E,E)-2,4-decadienal in edible oils while maintaining flavor quality during cooking, especially when oils are heated for extended periods in open environments.
Heating edible oils under controlled oxygen conditions, specifically at temperatures between 120°C and 180°C for 10-20 minutes, followed by natural cooling, to minimize the production of harmful substances and enhance flavor.
This method improves flavor quality and reduces the formation of toxic compounds, ensuring edible oils maintain their taste and safety even after prolonged heating.
Smart Images
Figure CN119184164A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of food quality and safety, and in particular to a method for improving the flavor of edible oil and controlling harmful substances and an application thereof. Background Art
[0002] Consumers are increasingly concerned about healthy eating, and the choice of edible oil has become an important part of people's dietary structure adjustment. Vegetable oils such as peanut oil, rapeseed oil, soybean oil, sunflower oil, and corn oil play an indispensable role on people's tables. Edible oil is very popular in cooking for its unique flavor. Its elegant aroma and mellow taste add a unique flavor to dishes and become an indispensable raw material for the cooking process of various delicacies. Edible oil is rich in unsaturated fatty acids and sterols, vitamin E, carotenoids, polyphenols and other nutrients that are beneficial to the human body. It has a positive effect on maintaining cardiovascular health and regulating cholesterol levels.
[0003] However, in order to cook delicious food, cooking oil is heated for a long time and in the open air, and the oil is oxidized to form harmful substances such as (E,E)-2,4-decadienal. How to reduce the heating time and reduce the harmful substances produced by oil oxidation without affecting the flavor quality of cooking oil has become a technical problem that needs to be solved in this field. Summary of the invention
[0004] In order to solve the above technical problems, the present invention provides a method for improving the flavor of edible oil and controlling harmful substances, comprising: taking edible oil as raw material, heating it to 120°C-180°C through a medium under oxygen controlled conditions, and maintaining the heating time at 10-20 minutes to obtain cooked edible oil.
[0005] The present invention prepares cooked edible oil by secondary heating edible oil under oxygen-controlled conditions. The present invention proposes that when the heating temperature is higher than 180°C, the edible oil will have a more obvious rancid smell and will generate harmful substances such as (E,E)-2,4-decadienal and (E,E)-2,4-heptadienal.
[0006] The edible oil in the present invention is a commercially available edible oil prepared through multiple processes such as cleaning, stone removal, crushing, softening, billet rolling, steaming and frying, pressing, filtering, and refining.
[0007] The edible oil in the present invention includes commercially available edible oils such as peanut oil, rapeseed oil, soybean oil, sunflower seed oil, corn oil, etc.
[0008] Preferably, the edible oil is high oleic peanut oil having an oleic acid content of more than 75%.
[0009] Preferably, the temperature is 120°C to 160°C by a medium under oxygen-controlled conditions.
[0010] Preferably, the temperature is 130°C to 150°C by a medium under oxygen-controlled conditions.
[0011] Preferably, the temperature is 135°C to 145°C by medium heating under oxygen-controlled conditions.
[0012] The present invention finds that the overall flavor of peanut oil is best when the heating temperature is 130-150°C.
[0013] Preferably, the oxygen-controlled condition is an oxygen-isolated condition.
[0014] In the specific implementation process, the oxygen control conditions are achieved, including but not limited to, by sealing or oxygen extraction means.
[0015] Preferably, the heated edible oil is cooled naturally at room temperature or by cooling means to obtain cooked edible oil.
[0016] Preferably, the medium includes but is not limited to oil medium.
[0017] In the specific implementation process, heating is performed including but not limited to using an oil bath or centralized heating in a factory heating furnace.
[0018] Furthermore, the present invention provides the use of the method or the cooked edible oil obtained by the method in food seasoning.
[0019] Furthermore, the present invention provides application of the method or the cooked edible oil obtained by the method in the preparation of cooked dishes.
[0020] Compared with the prior art, the present invention has the following beneficial effects: The present invention develops an edible oil production technology for improving the flavor quality of edible oil and controlling harmful factors. The preparation of cooked edible oil by temperature-controlled and oxygen-controlled heating can improve the flavor quality of edible oil and reduce the formation of toxic and harmful substances during long-term heating in an open cooking environment. This is of great significance to improving the flavor quality and safety level of edible oil and has broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] Figure 1 This is a graph showing changes in the content of pyrazine compounds in peanut oil after heating.
[0022] Figure 2 This is a graph showing changes in alcohol compound content in peanut oil after heating.
[0023] Figure 3 This is a graph showing changes in aldehyde compound content in peanut oil after heating.
[0024] Figure 4 This is a graph showing the results of the sensory evaluation. DETAILED DESCRIPTION
[0025] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0026] If no specific techniques or conditions are specified in the examples, all are carried out according to conventional methods or the techniques or conditions described in the literature in the field, or according to the product instructions. If no manufacturer is specified for the reagents and instruments used, all are conventional products that can be purchased through regular channels.
[0027] Example
[0028] This embodiment provides a method for improving the flavor of edible oil and controlling harmful substances, the steps are as follows: Commercially available high oleic peanut oil was used as raw material (oleic acid content was 77%), and the oil bath was heated to 120℃, 140℃, 160℃, 180℃ and 200℃ respectively under sealed conditions, and heated for 20 minutes. The specific operation was as follows: 30 g of peanut oil was weighed and put into five brown glass bottles, labeled, sealed with covers for oxygen-controlled heating, and heated in an oil bath pot for 20 minutes. Peanut oil samples treated with different heating temperatures were obtained, and headspace-solid phase microextraction, gas chromatography and mass spectrometry volatile compounds were immediately used after natural cooling, and the unheated raw oil was used as the control group.
[0029] The headspace-solid phase microextraction conditions were as follows: DVB / CAR / PDMS fiber and CTC CombiPAL automatic sampler were used to analyze volatile compounds. About 2 g of peanut oil was weighed into a 20 mL headspace injection bottle, and 2-methyl-3-heptanone was added as an internal standard. The injection bottle was equilibrated at 60°C for 20 min, and the SPME fiber was extracted at 60°C for 30 min. After the extraction, the fiber was desorbed at the injection port of the gas chromatography-mass spectrometer for 5 min.
[0030] The parameters of chromatography-mass spectrometry are as follows: Agilent 7890A gas chromatograph and 5975C mass spectrometer were used to detect volatile compounds, and the chromatographic column was a DB-WAX capillary column (30m*0.25mm*0.25um). Helium was used as the carrier gas with a flow rate of 1.5 mL / min. The initial temperature of the oven was 40°C, maintained for 2 min, then increased to 200°C at a rate of 4°C / min, maintained for 2 min, and then increased to 230°C at a rate of 5°C / min. The temperatures of the ion source and the transfer line were 230°C and 250°C, respectively. The mass scanning range of the mass spectrometer was m / z 40-350. The retention index (RI) of each compound was calculated by referring to the retention time of C5-C30 normal alkanes under the same conditions.
[0031] At the same time, the sensory evaluation of cooked peanut oil treated at different temperatures was carried out. The method was as follows: sensory evaluators of oil research were recruited and trained in the laboratory. Five males and five females with experience in descriptive sensory analysis were selected to form an evaluation team to evaluate the peanut oil. First, the peanut oil samples to be evaluated were numbered, and then the samples were randomly presented to the tasters. The tasters used direct sniffing to evaluate the flavor of the samples. The sensory attributes used to describe the peanut oil samples were collected from the literature, and then the panel members screened and determined the final sensory descriptors and definitions. The following five sensory attributes were used to evaluate the flavor of the peanut oil samples: "baked", "nutty", "oily", "sweet" and "rancid" (Table 1). The intensity of each attribute was scored from 0 to 10 points from imperceptible to strong perception. 20 g of the oil sample to be evaluated was weighed and placed in a 25 ml sealed brown glass container (protected from light). The panel members sniffed it. A rest time was set during the sniffing process. The sample evaluation was repeated three times.
[0032] Table 1 Sensory evaluation words and descriptions of peanut oil
[0033] Note: For flavor vocabulary descriptions, please refer to the book "Dictionary of Food Sensory Analysis".
[0034] The flavor radar chart of the sensory evaluation results of the heated peanut oil samples was drawn using Origin 2021 software. PCA analysis was performed using MetaboAnalyst 6.0 online analysis platform. GraphPaD Prism10 software was used for content analysis and plotting of volatile compounds. Heatmap drawing was performed on Hiplot.com.cn, and the standardization method of the heatmap was set to row normalization, and ward. D2 was selected as the clustering method (HU et al., 2023a).
[0035] The test results of volatile substances are as follows: HS-SPME-GC-MS was used to detect peanut oil at different heating temperatures, and a total of 85 volatile compounds were obtained, including 5 pyrazine compounds, 34 aldehyde compounds, 5 ketone compounds, 19 alcohol compounds, 7 acid compounds, 10 ester compounds, 1 phenol compound, 1 furan compound, 1 pyrrole compound, and 1 pyridine compound.
[0036] Changes in the content of pyrazine compounds in peanut oil after heating Figure 1 As shown in Figure 2, the content of alcohol compounds in peanut oil after heating changes as shown in Figure 2. Figure 2 As shown in Figure 2, the content of aldehyde compounds in peanut oil after heating changes as shown in Figure 2. Figure 3 shown.
[0037] At different heating treatment temperatures, the types and contents of volatile components in peanut oil are different. As the temperature changes, pyrazine compounds disappear and are newly formed. The present invention speculates that 2,5-dimethylpyrazine may be converted into 2-methylpyrazine and pyrazine. At the same time, 2,5-dimethylpyrazine, as a key compound contributing to the roasted and nutty flavor, is converted into pyrazine without flavor at 180°C, which also explains to a certain extent the reason why the flavor of peanut oil decays and deteriorates at 180°C. The threshold of aldehyde compounds is low. (E,E)-2,4-decadienal and (E,Z)2,4-decadienal begin to be generated at 180°C. These two aldehyde compounds are toxic compounds generated by heating edible oil. (E,E)-2,4-decadienal is the most important aldehyde related to the formation of furan during the oxidation of linoleic acid. The present invention speculates that part of (E,E)-2,4-decadienal is converted into furan. Hexanal has a low threshold value and is directly related to the odor produced by oil oxidation. It maintains a low level at 140°C, so 140°C is the critical value of odor. Alcohols are also one of the main volatile compounds in heated oils and fats. They have a low threshold value and mainly present floral, sweet, fruity and other odors. The content of alcohol compounds is different under different temperature conditions. Overall, the alcohol compounds with floral and fruity aromas, including benzyl alcohol and 1-hexanol, have the highest overall content at 140°C. Therefore, it is concluded that 140°C peanut oil has better fruity and floral aromas, contains more flavor substances, and has greatly improved flavor attributes, which is also consistent with the results of subsequent sensory evaluation. At the same time, (E,E)-2,4-decadienal and (E,E)-2,4-heptadienal were identified as potential toxic products, which began to be generated when the processing temperature reached 180°C, and the remaining enals, including (E)-2-heptenal and (E)-2-hexenal, began to be generated at a processing temperature of 160°C. Therefore, it is concluded that the heating treatment temperature of peanut oil should not be higher than 180°C, otherwise toxic enals will be produced that are harmful to human health.
[0038] The results of sensory evaluation were as follows Figure 4 As shown in the figure, the results of the sensory evaluation experiment show that when the heating treatment temperature is 120℃, 140℃ and 160℃, the overall flavor profile of the heat-treated high oleic peanut oil is relatively consistent with the original peanut oil, and the roasted taste and nutty taste reach the highest scoring values at 120℃ and 140℃, respectively. However, when the heating treatment temperature reaches 180℃, the overall flavor of the peanut oil deteriorates significantly, which is manifested in a significant decrease in the roasted taste and nutty taste score data and a significant increase in the rancidity score. Therefore, it is preliminarily concluded that the heating treatment temperature of peanut oil should be controlled within 180℃, which is consistent with the detection results of volatiles.
[0039] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for improving the flavor of edible oil and controlling harmful substances, characterized in that: include: The cooked edible oil is prepared by using edible oil as raw material, heating the edible oil to 120-180°C through a medium under oxygen-controlled conditions, and keeping the heating time at 10-20 minutes.
2. The method according to claim 1, characterized in that Heat to 120℃-160℃ through medium under oxygen controlled conditions.
3. The method according to claim 2, characterized in that Heat to 130℃-150℃ through medium under oxygen controlled conditions.
4. The method according to claim 3, characterized in that Heat to 135℃-145℃ through medium under oxygen controlled conditions.
5. The method according to claim 4, characterized in that Heat to 140°C through medium under controlled oxygen conditions.
6. The method according to claim 1, characterized in that The oxygen control condition is an oxygen isolation condition.
7. The method according to claim 6, characterized in that The oxygen-controlled conditions are achieved by sealing or oxygen extraction.
8. The method according to claim 1, characterized in that: The heated edible oil is cooled naturally at room temperature or by cooling means to obtain cooked edible oil.
9. The method according to claim 1, characterized in that: The medium is oil.
10. Use of the method according to any one of claims 1 to 9 or the cooked edible oil obtained by any one of the methods in food seasoning or cooked dish preparation.