Flavored oil and preparation method thereof, and method for identifying flavor of oil

Abstract

The invention relates to the field of grease, and discloses flavor grease, a preparation method thereof and a grease flavor identification method. The preparation method comprises the following steps: frying oilseeds, squeezing oil and purifying grease in sequence under the condition that the oilseeds are not crushed and are not mixed with water; or (2) the oilseeds are subjected to crushing treatment, so that the solid-phase particle size is not larger than 500 microns, the oilseeds and water are mixed for the first time until the water content in the first mixture is 10-30 wt%, and the first mixture is sequentially subjected to seed frying, oil squeezing and grease purification. Through the preparation method provided by the invention, the grease with specific flavor can be prepared; moreover, through the method for identifying the flavor of the grease provided by the invention, the flavor of the grease can be efficiently and accurately obtained.

Description

Technical Field

[0001] The invention relates to the field of oils and fats, and in particular to a flavored oil and fat, a preparation method thereof, and an identification method for the flavor of the oil and fat. Background Art

[0002] Traditional flavor oils such as fragrant peanut oil and fragrant rapeseed oil usually adopt traditional soil pressing technology, high temperature frying seeds, and physical pressing to obtain traditional flavor fragrant oils. Its flavor is pure and authentic, rich and authentic, and is favored by consumers. Fried seeds are the key link in the production of flavor substances in traditional oil pressing technology. The main source of flavor substances is the Maillard reaction, which is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins). After a complex process, brown or even black macromolecular substances such as melanoidins or pseudo-melanin are finally generated. The process of the Maillard reaction affects the type and content of the flavor substance products, and then affects the flavor of the oil. At present, there is still a certain difficulty in controlling the flavor of the prepared oil, so it is also necessary to develop a process that can obtain oils with specific flavors. In addition, it is also necessary to develop a method that can quickly and accurately identify the flavor of oils, so as to more efficiently and accurately know the flavor of oils. Summary of the invention

[0003] The purpose of the present invention is to overcome the above-mentioned problems existing in the prior art and to provide a flavored oil and a preparation method thereof and a method for identifying the flavor of the oil. Through the preparation method provided by the present invention, an oil with a specific flavor can be prepared; and through the method for identifying the flavor of the oil provided by the present invention, the flavor of the oil can be efficiently and accurately known.

[0004] In order to achieve the above object, the present invention provides a method for preparing a flavor oil in a first aspect, the method comprising:

[0005] (1) without crushing the oil seeds and mixing the oil seeds with water, the oil seeds are fried, the oil is pressed and the oil is purified in sequence;

[0006] or,

[0007] (2) The oil seeds are crushed to make the solid phase particle size not larger than 500 μm, and mixed with water until the water content in the first mixture is 10-30 wt %, and the first mixture is successively fried, pressed and purified.

[0008] The second aspect of the present invention provides a flavored oil prepared by the method described in the first aspect.

[0009] The third aspect of the present invention provides a method for identifying the flavor of oil, the method comprising: obtaining the total mass A of the cyclic (proline-leucine) dipeptide and 5-hydroxymethylfurfural in the oil;

[0010] In the oil containing flavored peanut oil, if 0.1mg / kg<A<2mg / kg, the flavor of the oil is at least one of roasted, sweet and burnt flavors; if 2mg / kg≤A<8mg / kg, the flavor of the oil is salty and fragrant;

[0011] In the oil containing flavored rapeseed oil, if 0.1mg / kg<A<22mg / kg, the flavor of the oil is roasted and / or Sichuan flavor; if 22mg / kg≤A<100mg / kg, the flavor of the oil is salty and fragrant.

[0012] By using the preparation method provided by the present invention, oil with a specific flavor can be prepared; by using the oil flavor identification method provided by the present invention, the flavor of the oil can be obtained efficiently and accurately. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 This is a schematic diagram of the chromatographic peak integration of the standard cyclo(proline-leucine) dipeptide, where the retention time of the cyclo(proline-leucine) dipeptide is 4.54 min;

[0014] Figure 2 This is the mass spectrum of the standard cyclo(proline-leucine) dipeptide, where the molecular ion peak of cyclo(proline-leucine) dipeptide is 211.1;

[0015] Figure 3 This is the liquid chromatogram of the standard 5-hydroxymethylfurfural. DETAILED DESCRIPTION

[0016] The endpoints and any values ​​of the ranges disclosed in this article 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 each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0017] In a first aspect, the present invention provides a method for preparing a flavored oil, the method comprising:

[0018] (1) without crushing the oil seeds and mixing the oil seeds with water, the oil seeds are fried, the oil is pressed and the oil is purified in sequence;

[0019] or,

[0020] (2) The oil seeds are crushed to make the solid phase particle size not larger than 500 μm, and mixed with water until the water content in the first mixture is 10-30 wt %, and the first mixture is successively fried, pressed and purified.

[0021] The inventors of the present invention have found in their research that, by means of method (1), oils and fats having roasted aroma, caramel aroma, sweet aroma and Sichuan aroma can be obtained. For example, when the oilseed is peanut, peanut oil and fat having roasted aroma, caramel aroma and sweet aroma can be obtained; when the oilseed is rapeseed, rapeseed oil and fat having roasted aroma and Sichuan aroma can be obtained.

[0022] By means (2), oil with a salty and fragrant flavor can be obtained, such as peanut oil with a salty and fragrant flavor and rapeseed oil with a salty and fragrant flavor.

[0023] In the field of oils and fats, flavors include roasted flavor, sweet flavor, burnt flavor, Sichuan flavor, salty flavor, peanut skin flavor, nut flavor, pickled vegetable flavor, fresh flavor, sauce flavor, meat flavor, and salty sauce flavor. In the present invention, the oil composition has a certain flavor or is dominated by a certain flavor, which refers to the flavor that the evaluator first and obviously feels when evaluating. For example, mainly having a roasted flavor means that the evaluator can obviously feel the roasted flavor when evaluating, but it does not exclude that other flavors can also be felt, but the perception of the roasted flavor is stronger than the perception of other flavors.

[0024] According to the present invention, preferably, the oilseeds are selected from peanuts and / or rapeseed.

[0025] According to the present invention, preferably, in method (1), the temperature of frying the seeds is 150-170°C, and the time is 10-40 (for example, it can be 10, 12, 14, 18, 20, 22, 25, 28, 30, 32, 35, 38, 40, and any range formed by any two of the above values ​​and any value within the range) min. The seeds can be fried in a common drum seed frying machine.

[0026] According to the present invention, preferably, in method (1), the method of oil extraction includes: physical pressing using a screw press. Oil extraction can be performed in a common screw oil press, more preferably single-screw pressing; the conditions of the single-screw pressing include: a screw speed of 120-160 r / min, and a feed rate of 2.5-4.5 kg / min.

[0027] According to the present invention, preferably, in method (1), the method of oil purification includes: performing hydration degumming or dry degumming.

[0028] Under the above conditions, it can be further ensured that oil with roasted aroma, burnt aroma, sweet aroma and Sichuan aroma is obtained through method (1).

[0029] According to the present invention, preferably, in method (2), the oil seeds and water are first mixed to a first mixture having a water content of 15-22 (for example, it can be 15, 16, 17, 18, 19, 20, 21, 22 and a range formed by any two of the above values ​​and any value within the range) wt%.

[0030] According to the present invention, preferably, in method (2), the crushing is performed so that the solid phase particle size in the first mixture is no more than 425 μm.

[0031] According to the present invention, preferably, in method (2), the temperature for frying the seeds is 170-200°C, and the time is 10-40 (for example, it can be 10, 12, 15, 18, 20, 22, 25, 28, 30, 32, 35, 38, 40, and a range formed by any two of the above values ​​and any value within the range) min.

[0032] According to the present invention, preferably, in method (2), the method of oil extraction includes: physical pressing using hydraulic pressing; the conditions of the hydraulic pressing include: a pressure of 18-25 MPa.

[0033] According to the present invention, preferably, in method (2), the method of oil purification includes: performing hydration degumming or dry degumming.

[0034] In the methods (1) and (2), the hydration degumming method can be to mix the oil and salt (salt), and let it stand at room temperature (which can be 0.8-2 hours). The mass amount of salt can be 0.03-0.2wt% relative to the mass of the oil to be treated. The salt can be provided in the form of an aqueous solution of salt, and the concentration of the salt in the aqueous solution can be 8-15wt%.

[0035] According to the present invention, preferably, methods (1) and (2) also include cooling the oil-pressing product to 20-30° C. and performing solid-liquid separation to remove the solid phase with a particle size greater than or equal to 90 μm. The specific method of solid-liquid separation may be filtration.

[0036] Among them, a plate and frame filter, a blade filter or a horizontal screw centrifuge can be used for filtration.

[0037] According to the present invention, preferably, the method further comprises: obtaining a first oil after treatment in method (1) or (2), and performing a second mixing of the first oil with a base oil without obvious flavor.

[0038] According to the present invention, preferably, the second mixing is such that the content of the first oil in the material obtained by the second mixing is 5-50wt%, preferably 10-30 (for example, it can be 10, 12, 15, 18, 20, 22, 25, 28, 30 and any range formed by any two of the above values ​​and any value within the range) wt%. The remainder can be base oil without obvious flavor, such as 50-95wt%, or 70-90wt%.

[0039] According to the present invention, preferably, the base oil without obvious flavor is selected from natural vegetable oil without obvious flavor, or a modified product of the natural vegetable oil after transesterification, hydrogenation and / or fractionation, or a mixture of the natural vegetable oil and the modified product (the mixture can be in any proportion);

[0040] Preferably, the natural vegetable oil is selected from at least one of rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter and algae oil. It can also be a mixture of any two or more oils in any proportion.

[0041] The second mixing can be performed at 20-40° C. and 30-60 rpm for 15-20 min.

[0042] In a second aspect, the present invention provides a flavored oil prepared by the method described in the first aspect.

[0043] In a third aspect, the present invention provides a method for identifying the flavor of oil, the method comprising: obtaining the total mass A of the cyclic (proline-leucine) dipeptide and 5-hydroxymethylfurfural in the oil;

[0044] In the oil containing flavored peanut oil, if 0.1mg / kg<A<2mg / kg, the flavor of the oil is at least one of roasted, sweet and burnt flavors; if 2mg / kg≤A<8mg / kg, the flavor of the oil is salty and fragrant;

[0045] In the oil containing flavored rapeseed oil, when 0.1mg / kg<A<22mg / kg, the flavor of the oil is roasted and / or Sichuan flavor; when 22mg / kg≤A<100mg / kg, the flavor of the oil is salty and fragrant.

[0046] The method provided by the present invention is applicable to the identification of flavors in various oils and fats, and is particularly applicable to flavored oils and fats prepared by the method for preparing flavored oils and fats provided by the present invention. That is, according to a particularly preferred embodiment of the present invention, the flavored peanut oil or flavored rapeseed oil is prepared by the method described in the first aspect of the present invention.

[0047] There are no particular limitations on the specific methods for measuring cyclo(proline-leucine) dipeptide and 5-hydroxymethylfurfural.

[0048] High performance liquid chromatography-mass spectrometry can be used to quantitatively detect cyclic (proline-leucine) dipeptide in oils and fats. First, sample pretreatment is performed, and the target substance in the oils and fats is extracted by liquid-liquid extraction. After separation, the target substance is passed through a membrane and then put on the machine. The mass spectrometry response intensity of the cyclic (proline-leucine) dipeptide is measured, and the target substance content is obtained by combining the standard curve. Specifically, it can be:

[0049] Sample preparation:

[0050] Weigh the oil sample, add an aqueous solution containing 75-85% methanol by volume, vortex for 1-3 minutes, refrigerate at 0-4°C for 10-20 minutes, centrifuge at 3000-5000 rpm for 8-15 minutes, aspirate the supernatant, filter through a polytetrafluoroethylene membrane, and then apply it to the machine. The amount of methanol aqueous solution used is 4-6 mL relative to 1 g of oil.

[0051] Chromatographic conditions

[0052] Chromatographic column: Accucore C18 (100 mm*2.1 mm, 2.6 μm) chromatographic column (Thermo Fisher); flow rate: 0.2-0.4 mL / min; injection volume: 4-6 μL; mobile phase: phase A, methanol: water (v / v) = (3-5): 1; phase B, water. Gradient elution program: 0-1 min, 95 vol% B; 1-4 min, 95 vol%-0 vol% B; 4-6 min, 0 vol% B; 6-6.1 min, 0 vol%-95 vol% B; 6.1-10 min, 96 vol% B.

[0053] There is no particular limitation on the mass spectrometry conditions, for example, they may be:

[0054] Ion source parameters: Ion source: ESI (+); voltage 2.8-3.2 kV; evaporation temperature: 280-320 ° C; sheath gas: 35-45 Arb; auxiliary gas: 3-5 Arb; capillary temperature: 280-320 ° C. PRM scan: resolution 70000; AGC target 3e6; Maximum IT 100ms; Maximum IT 50ms; NCE 20, 40, 60ev.

[0055] High performance liquid chromatography can be used to quantitatively detect 5-hydroxymethylfurfural in oils and fats. First, sample pretreatment is performed, and the target substance in the oils and fats is extracted by liquid-liquid extraction. After separation, the target substance is passed through a membrane and then put into the machine to obtain the response signal intensity, and the target substance content is obtained by combining the standard curve. Specifically, it can be:

[0056] Sample preparation:

[0057] Weigh the oil sample, add an aqueous solution containing 13-18% methanol by volume, vortex for 1-3 minutes, refrigerate at 0-4°C for 10-20 minutes, centrifuge at 3000-5000 rpm for 8-15 minutes, aspirate the supernatant, filter through a polytetrafluoroethylene membrane, and then apply it to the machine. The amount of methanol aqueous solution used is 8-12 mL relative to 1 g of oil.

[0058] Chromatographic conditions

[0059] Chromatographic column: C18 (250mm*4.6mm, 5μm); mobile phase: methanol+water (15 volume% methanol, 85 volume% water); flow rate: 0.8-1.2mL / min; detection wavelength: 275-285nm; column temperature: room temperature; injection volume: 8-12μL.

[0060] The present invention will be described in detail below through examples.

[0061] In the following examples, the method for determining the cyclic (proline-leucine) dipeptide in oils and fats is:

[0062] Sample preparation:

[0063] Weigh 1 g of oil sample into a centrifuge tube, add 5 mL of an aqueous solution containing 80% by volume of methanol, vortex for 2 min, refrigerate at 2°C for 15 min, centrifuge at 4000 rpm for 10 min, aspirate the supernatant, and filter through a polytetrafluoroethylene membrane before loading onto the machine.

[0064] Chromatographic conditions

[0065] Chromatographic column: Accucore C18 (100 mm*2.1 mm, 2.6 μm) chromatographic column (Thermo Fisher); flow rate: 0.3 mL / min; injection volume: 5 μL; mobile phase: phase A, methanol: water = 4:1 (v / v); phase B, water. Gradient elution program: 0-1 min, 95 vol% B; 1-4 min, 95 vol%-0 vol% B; 4-6 min, 0 vol% B; 6-6.1 min, 0 vol%-95 vol% B; 6.1-10 min, 96 vol% B.

[0066] Mass spectrometry conditions

[0067] Ion source parameters: ion source: ESI (+); voltage 3kv; evaporation temperature: 300℃; sheath gas: 40Arb; auxiliary gas: 4Arb; capillary temperature: 300℃. PRM scan: resolution 70000; AGC target 3e6; Maximum IT 100ms; Maximum IT 50ms; NCE 20, 40, 60ev.

[0068] Result calculation

[0069] The standard samples of cyclo(proline-leucine) dipeptide at various concentrations were analyzed according to the above chromatographic mass spectrometry conditions to construct a standard curve. The retention time of cyclo(proline-leucine) dipeptide in the chromatogram was 4.54 min (e.g. Figure 1 The mass spectrum of the standard cyclo(proline-leucine) dipeptide is shown in Figure 1. Figure 2 As shown, its molecular ion peak is 211.1.

[0070] The method for determining 5-hydroxymethylfurfural in oils and fats is:

[0071] Sample preparation:

[0072] Weigh 1 g of oil sample into a centrifuge tube, add 10 mL of an aqueous solution containing 15 vol% methanol, vortex for 2 min, refrigerate at 4°C for 15 min, centrifuge at 4000 rpm for 10 min, aspirate the supernatant, pass it through a polytetrafluoroethylene filter membrane, and then load it onto the machine.

[0073] Chromatographic conditions

[0074] Chromatographic column: C18 (250mm*4.6mm, 5μm); mobile phase: methanol+water (15vol% methanol, 85vol% water); flow rate: 1mL / min; detection wavelength: 280nm; column temperature: room temperature; injection volume: 10μL.

[0075] Result calculation

[0076] The standard samples of 5-hydroxymethylfurfural at various concentrations were analyzed according to the above chromatographic conditions. The retention time of 5-hydroxymethylfurfural in the chromatogram was 6.06 min (e.g. Figure 3 The content of the substance in the actual sample is calculated based on the peak time of the standard and the integrated area of ​​the standard curve and the actual sample.

[0077] Unless otherwise stated, other methods and materials are conventional methods in the art, and materials are commercially available.

[0078] In the following examples and comparative examples, unless otherwise specified, the method of hydration degumming is: mixing oil and NaCl aqueous solution, wherein the mass concentration of NaCl in the NaCl aqueous solution is 10wt%, the mass amount of the aqueous solution is 0.8wt% relative to the mass of the oil to be treated, and the treatment is allowed to stand at room temperature for 1h.

[0079] Example 1

[0080] Take 500g of peanuts and fry them in a drum seed fryer at a temperature of 165°C for 20 minutes.

[0081] Then it is pressed by a screw press.

[0082] The crude oil was cooled to 20°C and filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0083] Carry out hydration degumming.

[0084] Get peanut oil.

[0085] Example 2

[0086] Take 500g of peanuts and fry them in a drum seed fryer at a temperature of 165°C for 25 minutes.

[0087] Then it is pressed by a screw press.

[0088] The crude oil obtained was cooled to 20°C and then filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0089] Carry out hydration degumming.

[0090] Get peanut oil.

[0091] Example 3

[0092] Take 500g of peanuts and fry them in a drum seed fryer at a temperature of 170°C for 25 minutes.

[0093] Then it is pressed by a screw press.

[0094] The crude oil obtained was cooled to 20°C and then filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0095] Carry out hydration degumming.

[0096] Get peanut oil.

[0097] Example 4

[0098] 500 g of peanuts were taken and crushed to make the solid phase particle size no larger than 425 μm, and then mixed with water until the water content in the mixture was 16 wt %.

[0099] Roast in a drum seed roaster at a temperature of 175°C for 25 minutes.

[0100] It is then pressed in a hydraulic press.

[0101] The crude oil was cooled to 20°C and filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0102] Carry out hydration degumming.

[0103] Get peanut oil.

[0104] Example 5

[0105] 500 g of peanuts were taken and crushed to make the solid phase particle size no larger than 425 μm, and then mixed with water until the water content in the mixture was 20 wt %.

[0106] Roast in a drum seed roaster at 180°C for 30 minutes.

[0107] It is then pressed in a hydraulic press.

[0108] The crude oil was cooled to 20°C and filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0109] Carry out hydration degumming.

[0110] Get peanut oil.

[0111] Example 6

[0112] 500 g of peanuts were taken and crushed to make the solid phase particle size no larger than 425 μm, and then mixed with water until the water content in the mixture was 22 wt %.

[0113] Roast in a drum seed roaster at 190°C for 30 minutes.

[0114] It is then pressed in a hydraulic press.

[0115] The crude oil was cooled to 20°C and filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0116] Carry out hydration degumming.

[0117] Get peanut oil.

[0118] Test Example 1

[0119] The peanut oil prepared in the above embodiments was measured, and the cyclo(proline-leucine) dipeptide and 5-hydroxymethylfurfural therein were respectively measured, and the total mass A of the cyclo(proline-leucine) dipeptide and 5-hydroxymethylfurfural was calculated. The flavor of each oil was confirmed according to the identification method in the above "Third aspect, the present invention provides a method for identifying the flavor of oils, the method comprising...", see the results of the identification method of the present invention in Table 1.

[0120] In addition, 10 personnel who have been trained in sensory evaluation were selected to evaluate the sensory attributes of the peanut oil prepared in each embodiment. The results are shown in Table 1, which is a column of sensory flavor attribute evaluation results.

[0121] Table 1

[0122]

[0123] Test Example 2

[0124] The oils prepared in the above embodiments were mixed with refined peanut oil (which itself has no obvious flavor) to obtain various compositions. The specific mixing ratios are shown in Table 2. The mixing was performed at 30° C. and 50 rpm for 18 min.

[0125] Table 2 (All percentages in the table are weight percentage, wt%)

[0126] Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Refined peanut oil Composition 1 20％ 5％ 75％ Composition 2 25％ 5％ 70％ Composition 3 18％ 8％ 74％ Composition 4 12％ 6％ 82％ Composition 5 7％ 8％ 85％ Composition 6 16％ 5％ 79％ Composition 7 16％ 8％ 76％ Composition 8 12％ 5％ 83％

[0127] For each of the above compositions, the cyclic (proline-leucine) dipeptide, 5-hydroxymethylfurfural, nitrile compounds and heterocyclic compounds therein were determined, and the total mass A of the cyclic (proline-leucine) dipeptide and 5-hydroxymethylfurfural, and the mass ratio B of nitrile substances to heterocyclic substances were calculated. The flavor of each oil was identified according to the identification method provided by the present invention as described in the above "Third aspect, the present invention provides a method for identifying the flavor of oils, the method comprising...", as shown in Table 3.

[0128] In addition, the results of the sensory evaluation of each composition by 10 persons who had undergone sensory evaluation training are shown in Table 3, which is a column of sensory flavor attribute evaluation results.

[0129] Table 3

[0130]

[0131] The above results show that, by the method provided by the present invention, oils with specific flavors can be obtained respectively. Moreover, by using the method for identifying the flavor of oils provided by the present invention, the identification result is consistent with the sensory evaluation result, indicating that the method for identifying the flavor of oils provided by the present invention is accurate and can be used to evaluate and identify the flavor of oils.

[0132] Example 7

[0133] Take 1000g of rapeseed from the core production areas of Sichuan and Chongqing, and fry it in a seed frying machine at a temperature of 150°C for 20 minutes.

[0134] Then it is pressed by a screw press.

[0135] The crude oil was cooled to 25°C and filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0136] Carry out hydration degumming.

[0137] Get canola oil.

[0138] Example 8

[0139] Take 1000g of rapeseed from the core production areas of Sichuan and Chongqing, and fry it in a seed frying machine at a temperature of 150°C for 25 minutes.

[0140] Then it is pressed by a screw press.

[0141] The crude oil was cooled to 25°C and filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0142] Carry out hydration degumming.

[0143] Get canola oil.

[0144] Example 9

[0145] Take 1000g of rapeseed from the core production areas of Sichuan and Chongqing, and fry it in a seed frying machine at a temperature of 160℃ for 25 minutes.

[0146] Then it is pressed by a screw press.

[0147] The crude oil was cooled to 25°C and filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0148] Carry out hydration degumming.

[0149] Get canola oil.

[0150] Example 10

[0151] 1000 g of rapeseed from the core producing areas of Sichuan and Chongqing was taken and crushed so that the solid phase particle size in the mixture was no more than 425 μm, and then mixed with water until the water content in the mixture was 15 wt%.

[0152] Roast in a seed roaster at 175°C for 25 minutes.

[0153] It is then pressed in a hydraulic press.

[0154] The crude oil was cooled to 25°C and filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0155] Carry out hydration degumming.

[0156] Get canola oil.

[0157] Embodiment 11

[0158] 1000 g of rapeseed from the core producing areas of Sichuan and Chongqing was taken, crushed so that the solid phase particle size in the mixture was no more than 425 μm, and mixed with water until the water content in the mixture was 18 wt%.

[0159] Roast in a seed roaster at 180°C for 25 minutes.

[0160] It is then pressed in a hydraulic press.

[0161] The crude oil was cooled to 25°C and filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0162] Carry out hydration degumming.

[0163] Get canola oil.

[0164] Example 12

[0165] 1000 g of rapeseed from the core producing areas of Sichuan and Chongqing was taken and crushed so that the solid phase particle size in the mixture was no more than 425 μm, and then mixed with water until the water content in the mixture was 20%.

[0166] Roast in a seed roaster at 185°C for 25 minutes.

[0167] It is then pressed in a hydraulic press.

[0168] The crude oil was cooled to 25°C and filtered using a plate and frame filter to remove solid phases with a particle size greater than or equal to 90 μm.

[0169] Carry out hydration degumming.

[0170] Get canola oil.

[0171] Test Example 3

[0172] The peanut oil prepared in the above example was measured, and the cyclo(proline-leucine) dipeptide, 5-hydroxymethylfurfural, nitrile compounds and heterocyclic compounds therein were respectively measured, and the total mass A of the cyclo(proline-leucine) dipeptide and 5-hydroxymethylfurfural, and the mass ratio B of nitrile substances to heterocyclic substances were calculated. According to the third aspect provided by the present invention, the present invention provides a method for identifying the flavor of oils, the method comprising..., the flavor of each oil was identified, as shown in Table 4, the results of the identification method of the present invention.

[0173] Ten persons trained in sensory evaluation conducted sensory evaluation on the peanut oil prepared in the above embodiment, as shown in Table 4.

[0174] Table 4

[0175]

[0176] Test Example 4

[0177] The oils prepared in the above examples were mixed with refined rapeseed oil (which itself has no obvious flavor) to obtain various compositions. The specific mixing ratios are shown in Table 5. The mixing was performed at 28° C. and 60 rpm for 16 min.

[0178] Table 5 (All percentages in the table are weight percentage, wt%)

[0179]

[0180]

[0181] For each of the above compositions, the cyclic (proline-leucine) dipeptide, 5-hydroxymethylfurfural, nitrile compounds and heterocyclic compounds were measured, and the total mass A of the cyclic (proline-leucine) dipeptide and 5-hydroxymethylfurfural, and the mass ratio B of the nitrile substances to the heterocyclic substances were calculated. According to the third aspect provided by the present invention, the present invention provides a method for identifying the flavor of oils, the method comprising..., the flavor of each oil was identified, see the results of the identification method of the present invention in Table 6.

[0182] The results of the sensory evaluation of each composition by 10 persons who had undergone sensory evaluation training are shown in the sensory evaluation results column of Table 6.

[0183] Table 6

[0184]

[0185] The above results also show that, by the method provided by the present invention, oils with specific flavors can be obtained respectively. Moreover, by using the oil flavor identification method provided by the present invention, the identification result is consistent with the sensory evaluation result, indicating that the oil flavor identification method provided by the present invention is accurate and can be used to evaluate and identify oil flavors.

[0186] The preferred embodiments of the present invention are described in detail above, but the present invention is not limited thereto. Within the technical concept of the present invention, the technical solution of the present invention can be subjected to a variety of simple modifications, including the combination of various technical features in any other suitable manner, and these simple modifications and combinations should also be regarded as the contents disclosed by the present invention and belong to the protection scope of the present invention.

Claims

1. A method for preparing flavored oil, characterized in that: The method includes: (1) without crushing the oil seeds and mixing the oil seeds with water, the oil seeds are fried, the oil is pressed and the oil is purified in sequence; or, (2) The oil seeds are crushed to make the solid phase particle size not larger than 500 μm, and mixed with water until the water content in the first mixture is 10-30 wt %, and the first mixture is successively fried, pressed and purified.

2. The method according to claim 1, wherein: The oilseeds are selected from peanuts and / or rapeseed.

3. The method according to claim 1, wherein: In method (1), the temperature of frying the seeds is 150-170°C and the time is 10-40 minutes; and / or, in method (1), the method of oil extraction includes: physical pressing using a screw press; And / or, in method (1), the method of oil purification includes: performing hydration degumming or dry degumming.

4. The method according to claim 1 or 2, wherein: In method (2), the oil seeds and water are first mixed until the water content in the first mixture is 15-22 wt %; And / or, in method (2), the crushing is performed so that the solid phase particle size in the first mixture is no greater than 425 μm.

5. The method according to claim 1 or 3, wherein: In method (2), the temperature of frying the seeds is 170-200°C and the time is 10-40 minutes; and / or, in method (2), the method of oil extraction includes: physical pressing using hydraulic pressing; And / or, in method (2), the method of oil purification includes: performing hydration degumming or dry degumming.

6. The method according to claim 1 or 2, wherein: Methods (1) and (2) also include cooling the oil pressing product to 20-30° C. and then performing solid-liquid separation to remove the solid phase with a particle size greater than or equal to 90 μm.

7. The method according to claim 1 or 2, wherein: The method further comprises: obtaining a first oil after treatment in method (1) or (2), and performing a second mixing of the first oil with a base oil without obvious flavor; Preferably, the second mixing is such that the content of the first oil in the material obtained by the second mixing is 5-50wt%, preferably 10-30wt%.

8. The method according to claim 7, wherein: The base oil without obvious flavor is selected from natural vegetable oil without obvious flavor, or a modified product of the natural vegetable oil after transesterification, hydrogenation and / or fractionation, or a mixture of the natural vegetable oil and the modified product; Preferably, the natural vegetable oil is selected from: at least one of rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter and algae oil.

9. The flavored oil prepared by the method described in any one of claims 1 to 8.

10. A method for identifying oil flavor, characterized in that: The method comprises: obtaining the total mass A of the cyclic (proline-leucine) dipeptide and 5-hydroxymethylfurfural in the oil; In the oil containing flavored peanut oil, if 0.1mg / kg<A<2mg / kg, the flavor of the oil is at least one of roasted, sweet and burnt flavors; if 2mg / kg≤A<8mg / kg, the flavor of the oil is salty and fragrant; In the oil containing flavored rapeseed oil, if 0.1mg / kg<A<22mg / kg, the flavor of the oil is roasted and / or Sichuan flavor; if 22mg / kg≤A<100mg / kg, the flavor of the oil is salty and fragrant.

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