Preparation method of multi-effect sunflower seed oil

Abstract

The invention discloses a preparation method of multi-effect sunflower seed oil. The preparation method comprises the following steps: S1, cleaning and airing sunflower seeds, and heating and stir-frying with a frying pan; s2, sunflower seeds are stir-fried, soaked, ground into thick liquid and centrifuged, and primary crude oil and thick liquid are obtained; s3, separating the slurry according to a ratio of 9: 1-8: 2, respectively performing enzymolysis to obtain an enzymatic hydrolysate A and an enzymatic hydrolysate B, and performing enzyme deactivation; s4, mixing the enzyme-deactivated enzymatic hydrolysate A with the primary crude oil, heating, degumming, desoaping, decolorizing and deodorizing to obtain sunflower seed oil A; s5, centrifuging the enzymatic hydrolysate B, taking supernate, performing ultrafiltration through an ultrafiltration membrane, collecting filtrate with the molecular weight of 1-3 KDa, and dialyzing and desalting the filtrate to obtain a sunflower seed oil additive B; and S6, stirring and mixing the sunflower seed oil A, the sunflower seed oil additive B, the squalene additive and the multivitamin mixture, deacidifying and filtering again to obtain the multi-effect sunflower seed oil with the acid value of 0.15 mgKOH / g-0. 95 mgKOH / g. The sunflower seed oil disclosed by the invention is high in oil yield, small in acid value, unique in flavor and high in nutritional value.

Description

Technical Field

[0001] The invention relates to the technical field of edible oil preparation, in particular to a preparation method of multi-effect sunflower seed oil. Background Art

[0002] Sunflower oil (also known as sunflower seed oil, sunflower oil) is one of the four major vegetable oils in the world. Its global consumption ranks fourth among all vegetable oils after palm oil, soybean oil and rapeseed oil. The global annual production of sunflower oil is stable at between 10 million and 12 million tons. Sunflower oil is one of the important edible oil varieties in European countries.

[0003] As consumers become more aware of sunflower oil, the consumption of sunflower oil in my country is also growing rapidly. Sunflower oil is rich in sterols, vitamins, linoleic acid and other substances that are beneficial to humans. Among them, the content of natural vitamin E is the highest among all major vegetable oils. The fatty acid composition is very balanced, with 61.97% linoleic acid, 25.63% oleic acid, 5.71% palmitic acid, 4.07% stearic acid and 0.73% linolenic acid. Sunflower oil can lower serum cholesterol levels, lower triglyceride levels, and has the effect of lowering blood pressure. In addition, sunflower oil is light and transparent, and can retain the natural flavor of food when cooking. Its smoke point is also high, which can avoid the harm of oil smoke to the human body. Sunflower oil has a strong aroma and unique flavor, and is very popular among domestic consumers.

[0004] However, due to the long frying time in the preparation process as shown in CN201810654717.6, the moisture content will be very low after frying, the oil yield is affected, and the efficacy is increased by adding wolfberry, ginseng, angelica, and longan meat, but the actual efficacy is poor; the existing technology uses a lot of alkaline substances for deacidification, which also has a great impact on the flavor and destroys some nutrients, resulting in the ineffectiveness of the nutrients contained in the sunflower oil.

[0005] Therefore, there is an urgent need for a preparation method that can ensure that sunflower seed oil has high oil yield, low acid value, unique flavor and high nutritional value. Summary of the invention

[0006] The invention aims to provide a preparation method capable of ensuring high oil yield of sunflower seed oil, low acid value, unique flavor and high nutritional value.

[0007] A method for preparing multi-effect sunflower oil: comprising the following steps:

[0008] S1: Wash and dry the sunflower seeds, heat the wok and stir-fry;

[0009] S2: frying the sunflower seeds, soaking them, grinding them, and centrifuging them to obtain crude oil and slurry;

[0010] S3: separating the slurry in a ratio of 9:1 to 8:2 and performing enzymolysis respectively to obtain enzymolysis solution A and enzymolysis solution B, and inactivating the enzyme;

[0011] S4: mixing the enzyme-killed hydrolyzate A and the crude oil, heating, degumming, desoaping, decoloring and deodorizing to obtain sunflower seed oil A;

[0012] S5: centrifuging the enzymatic hydrolysate B to obtain the supernatant, ultrafiltration through an ultrafiltration membrane, collecting a filtrate with a molecular weight of 1 to 3 KDa, and dialyzing and desalting the filtrate to obtain a sunflower oil additive B;

[0013] S6: The sunflower oil A, the sunflower oil additive B, the squalene additive and the multivitamin mixture are stirred and mixed, and then deacidified and filtered again to obtain a multi-effect sunflower oil, wherein the acid value of the multi-effect sunflower oil is 0.15 mgKOH / g to 0.95 mgKOH / g.

[0014] Preferably, in step S1, the moisture content of the sunflower seeds when dried is 8-15%.

[0015] Preferably, in step S1, the heating and stir-frying temperature is increased in steps, first preheat the wok to 85±5°C, then add the sunflower seeds, heat to 150±5°C, stir-fry for 20-30 minutes, spray water, the proportion of the water sprayed is 0.4-1.2% of the total mass of the sunflower seeds, heat to 190±5°C, stir-fry for 5-15 minutes, and scoop out when the surface is slightly yellow.

[0016] Preferably, in step S2, the soaking uses 0.1 mol / L to 0.5 mol / L alkaline sodium carbonate solution, and the centrifugal speed is 2500 to 3500 r / min.

[0017] Preferably, in step S3, enzymatic hydrolysis liquid A is hydrolyzed by cellulase, phospholipase and α-amylase, the ratio of cellulase, phospholipase and α-amylase is 1:10:4-2:8:5, the total amount of cellulase, phospholipase and α-amylase added is 0.1-0.15% of the slurry, the temperature of enzymatic hydrolysis is 35-45°C, and the time of enzymatic hydrolysis is 8-12h; enzymatic hydrolysis liquid B adjusts the pH value to neutral and uses alkaline protease and flavor protease for enzymatic hydrolysis, the ratio of alkaline protease to flavor protease is 3:1-2:2, the total amount of alkaline protease and flavor protease added is 0.1-0.15% of the slurry, the temperature of enzymatic hydrolysis is 50-60°C, and the time of enzymatic hydrolysis is 3-5h.

[0018] Preferably, in step S4, the heating temperature is 130-150°C, the heating time is 8-15min; the heating is accompanied by stirring and then cooling; the degumming is carried out by stirring and then standing for stratification, then taking the upper oil phase, and hydrating the degumming; the temperature of the soap removal is ±90°C, a centrifugal device is used, the speed is 4000-6000rpm, and the outlet pressure is 1.5±0.5kg / cm 3 The decolorization and deodorization adopts acidic white clay or activated carbon, the decolorization time is 15 to 60 minutes, and the color red value of the decolorized oil obtained after decolorization is controlled to be 1.5 to 3.

[0019] Preferably, in step S5, the ultrafiltration pressure is 0.6-1.0 MPa.

[0020] Preferably, in step S6, the ratio of the sunflower oil A, the sunflower oil additive B, the squalene additive and the multivitamin mixture is 95.35:4.5:0.1:0.05 to 98.44:1.5:0.05:0.01.

[0021] Preferably, the multivitamin mixture includes vitamin A, B vitamins, vitamin D and vitamin E, and the squalene additive is obtained by extraction from Schizochytrium.

[0022] Preferably, in step S6, deacidification is performed again by heating the sunflower oil to 50±5° C., slowly adding 0.05 mol / l sodium hydroxide solution to the mixture according to 100% of the total amount of the mixture, and continuously stirring for 25±5 min. When the oil becomes milky white colloid, the mixture is allowed to stand and filtered with a filter membrane with an accuracy of 0.15 to 0.2 um to obtain multi-effect sunflower oil.

[0023] The present invention discloses the following technical effects:

[0024] The sunflower seeds of the present invention are fried by step-type heating, the high-temperature frying time is short, and the moisture control is higher than that of the prior art. By adding water in the middle, the moisture can be effectively reduced to the limit. The reduction to the limit referred to in the present application is less than or equal to 0.5%. The present invention is more conducive to the precipitation of oil.

[0025] The invention adopts 0.1mol / L-0.5mol / L alkaline sodium carbonate solution for soaking after frying, so as to effectively reduce the acid value of the initial crude oil of the sunflower seeds and reduce the use of alkaline substances in the later stage.

[0026] The present invention achieves the separate preparation of sunflower seed oil and sunflower seed polypeptide by subjecting sunflower seed slurry to separate enzymolysis treatments, and the nutritional components after mixing are higher, and the retention amount of nutrient components is increased by more than 150% compared with the traditional process.

[0027] The present invention also adds squalene additives and a multivitamin mixture, which can effectively supplement the material loss in the preparation process of sunflower seed oil, so that the sunflower seed oil can have the edible therapeutic effects of reducing high blood pressure, heart diseases, protecting the nervous system, promoting growth and development, and reducing cholesterol. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0029] Figure 1 : A preparation method flow chart of multi-effect sunflower oil of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only 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.

[0031] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0032] The invention discloses a preparation method capable of ensuring that sunflower seed oil has high oil yield, low acid value, unique flavor and high nutritional value.

[0033] A method for preparing multi-effect sunflower oil: comprising the following steps:

[0034] S1: Wash and dry the sunflower seeds, heat the wok and stir-fry;

[0035] S2: frying the sunflower seeds, soaking them, grinding them, and centrifuging them to obtain crude oil and slurry;

[0036] S3: separating the slurry in a ratio of 9:1 to 8:2 and performing enzymolysis respectively to obtain enzymolysis solution A and enzymolysis solution B, and inactivating the enzyme;

[0037] S4: mixing the enzyme-killed hydrolyzate A and the crude oil, heating, degumming, desoaping, decoloring and deodorizing to obtain sunflower seed oil A;

[0038] S5: centrifuging the enzymatic hydrolysate B to obtain the supernatant, ultrafiltration through an ultrafiltration membrane, collecting a filtrate with a molecular weight of 1 to 3 KDa, and dialyzing and desalting the filtrate to obtain a sunflower oil additive B;

[0039] S6: The sunflower oil A, the sunflower oil additive B, the squalene additive and the multivitamin mixture are stirred and mixed, and then deacidified and filtered again to obtain a multi-effect sunflower oil, wherein the acid value of the multi-effect sunflower oil is 0.15 mgKOH / g to 0.95 mgKOH / g.

[0040] In step S1, the moisture content of the sunflower seeds when dried is 8-15%.

[0041] In step S1, the heating and stir-frying temperature is increased in a stepwise manner. First, the frying pan is preheated to 85±5° C., then the sunflower seeds are added, heated to 150±5° C., and stir-fried for 20 to 30 minutes. Water is sprayed in a ratio of 0.4 to 1.2% of the total mass of the sunflower seeds. The temperature is heated to 190±5° C., and stir-fried for 5 to 15 minutes. The seeds are frying until the surface turns slightly yellow.

[0042] In step S2, the soaking adopts 0.1mol / L-0.5mol / L alkaline sodium carbonate solution, and the centrifugal speed is 2500-3500r / min.

[0043] In step S3, enzymatic hydrolysis liquid A is hydrolyzed by cellulase, phospholipase and α-amylase, the ratio of cellulase, phospholipase and α-amylase is 1:10:4-2:8:5, the total amount of cellulase, phospholipase and α-amylase added is 0.1-0.15% of the slurry, the temperature of enzymatic hydrolysis is 35-45°C, and the time of enzymatic hydrolysis is 8-12h; enzymatic hydrolysis liquid B is adjusted to a neutral pH value and enzymatic hydrolysis is performed by alkaline protease and flavor protease, the ratio of alkaline protease to flavor protease is 3:1-2:2, the total amount of alkaline protease and flavor protease added is 0.1-0.15% of the slurry, the temperature of enzymatic hydrolysis is 50-60°C, and the time of enzymatic hydrolysis is 3-5h.

[0044] In step S4, the heating temperature is 130-150°C, the heating time is 8-15min; the heating is accompanied by stirring and then cooling; the degumming is carried out by stirring and then standing for stratification, then taking the upper oil phase, and hydrating the degumming; the temperature of the soap removal is ±90°C, a centrifugal device is used, the speed is 4000-6000rpm, and the outlet pressure is 1.5±0.5kg / cm 3 The decolorization and deodorization adopts acidic white clay or activated carbon, the decolorization time is 15 to 60 minutes, and the color red value of the decolorized oil obtained after decolorization is controlled to be 1.5 to 3.

[0045] In step S5, the ultrafiltration pressure is 0.6-1.0 MPa.

[0046] In step S6, the ratio of the sunflower oil A, the sunflower oil additive B, the squalene additive and the multivitamin mixture is 95.35:4.5:0.1:0.05-98.44:1.5:0.05:0.01. The multivitamin mixture includes vitamin A, B vitamins, vitamin D and vitamin E, and the squalene additive is obtained by extraction from Schizochytrium.

[0047] In step S6, deacidification is performed again by heating the sunflower oil to 50±5° C., slowly adding 0.05 mol / l sodium hydroxide solution to the mixture according to 100% of the total amount of the mixture, and continuously stirring for 25±5 min. When the oil becomes milky white colloid, the mixture is allowed to stand and filtered with a filter membrane with an accuracy of 0.15 to 0.2 um to obtain multi-effect sunflower oil.

[0048] In the present invention, multi-effect sunflower seed oil is successfully prepared by membrane filtration technology. The invention significantly improves the quality and nutritional value of sunflower seed oil through a series of unique process steps.

[0049] Specifically, the sunflower seed frying process of the present invention adopts a stepped heating technology. This heating method greatly shortens the high-temperature frying time, thereby effectively controlling the evaporation of water. Compared with the existing technology, the present invention has significant advantages in moisture control. By adding water at the right time during the frying process, the moisture can be effectively reduced to an extremely low level, which is more conducive to the precipitation of oil.

[0050] After frying, the present invention uses an alkaline sodium carbonate solution with a concentration of 0.1 mol / L to 0.5 mol / L for soaking treatment. This treatment step can significantly reduce the acid value of the crude sunflower seed oil and reduce the amount of alkaline substances required to be used in the later stage. This treatment method not only improves the quality of sunflower seed oil, but also reduces environmental pollution during the production process.

[0051] In addition, the present invention also adopts a method of enzymatically treating sunflower seed slurry separately, so as to realize the separate preparation of sunflower seed oil and sunflower seed polypeptide. This method not only improves the nutritional value of sunflower seed oil, but also makes the preparation of sunflower seed polypeptide more efficient. Through this separate preparation method, the nutritional components after mixing are significantly improved, and the retention amount of nutrient components increases by more than 150% compared with the traditional process.

[0052] In order to further enhance the nutritional value and health effects of sunflower seed oil, the present invention also adds squalene and a mixture of multiple vitamins. These additives can effectively supplement the beneficial substances that may be lost during the preparation of sunflower seed oil, so that sunflower seed oil not only has health effects such as reducing high blood pressure, heart diseases, protecting the nervous system, and promoting growth and development, but also can reduce cholesterol, providing consumers with more comprehensive health benefits.

[0053] Embodiment 1:

[0054] A method for preparing multi-effect sunflower oil: comprising the following steps:

[0055] S1: Wash and dry the sunflower seeds, the moisture content of which is 12% when dried, heat the wok and stir-fry at a step-by-step temperature, preheat the wok to 85±5°C, then add the sunflower seeds, heat to 150±5°C, stir-fry for 25 minutes, spray water, the proportion of water sprayed is 1% of the total mass of the sunflower seeds, heat to 190±5°C, stir-fry for 10 minutes, and remove from the pan when the surface turns slightly yellow.

[0056] S2: frying the sunflower seeds and then soaking them in a 0.25 mol / L alkaline sodium carbonate solution, grinding them and centrifuging them at a speed of 2500-3500 r / min to obtain crude oil and slurry;

[0057] S3: The slurry is divided into two parts according to a ratio of 9:1 and enzymolyzed separately, wherein 9 parts are enzymolyzed by cellulase, phospholipase and α-amylase, the ratio of cellulase, phospholipase and α-amylase is 1:9:5, the total amount of cellulase, phospholipase and α-amylase added is 0.12% of the slurry, the enzymolysis temperature is 40°C, and the enzymolysis time is 10 hours, to obtain enzymolyzate A; and 1 part is adjusted to a neutral pH value and enzymolyzed by alkaline protease and flavor protease, the ratio of alkaline protease and flavor protease is 2:2, the total amount of alkaline protease and flavor protease added is 0.12% of the slurry, the enzymolysis temperature is 55°C, and the enzymolysis time is 4 hours, to obtain enzymolyzate B; then all enzymes are inactivated;

[0058] S4: Mix the enzyme-killed hydrolyzate A and the crude oil, heat them at 140°C for 12 minutes, heat them with stirring and then cool them, degumming them by stirring and then standing for stratification, taking the upper oil phase, and hydrating and degumming them; the temperature for soap removal is ±90°C, centrifugal equipment is used, the speed is 5000rpm, and the outlet pressure is 1.5±0.5kg / cm 3 , acidic white clay is used for decolorization and deodorization, the decolorization time is 45min, the color red value of the decolorized oil obtained after decolorization is controlled to be 2, and sunflower seed oil A is obtained;

[0059] S5: centrifuging the enzymatic hydrolysate B to obtain the supernatant, ultrafiltration through an ultrafiltration membrane, the ultrafiltration pressure is 0.8 MPa, collecting the filtrate with a molecular weight of 1 to 3 KDa, dialyzing and desalting the filtrate to obtain a sunflower oil additive B;

[0060] S6: Stir and mix the sunflower oil A, sunflower oil additive B, squalene additive and multivitamin mixture, wherein the ratio of sunflower oil A, sunflower oil additive B, squalene additive and multivitamin mixture is 95.35:4.5:0.1:0.05, heat the sunflower oil to 50±5°C, slowly add 0.05mol / l sodium hydroxide solution to the mixture according to 100% of the total amount of the mixture, continue stirring for 25±5min, wait until the oil is milky white colloid, stand, and filter with a filter membrane with a precision of 0.15-0.2um to obtain multi-effect sunflower oil. The acid value of the multi-effect sunflower oil is 0.55KOH / g.

[0061] The multivitamin mixture includes vitamin A, B vitamins, vitamin D and vitamin E, and the squalene supplement is obtained by extracting from Schizochytrium.

[0062] In Example 1, the specific operating steps and conditions of the present invention are described in detail. By strictly following the method of the present invention, high-quality multi-effect sunflower oil was successfully prepared. The experimental results show that the sunflower oil is superior to the sunflower oil prepared by the traditional method in terms of taste, nutritional value and health effects. The detailed description of Example 1 further verifies the feasibility and superiority of the present invention in practical applications.

[0063] In Example 1, the sunflower seeds are first cleaned and dried to ensure the purity and consistency of the raw materials. Subsequently, the cleaned sunflower seeds are placed in a special frying device and fried using a stepped heating technology. During the frying process, the temperature and time are precisely controlled to ensure that the sunflower seeds achieve an ideal frying effect in a short time. In order to further improve the quality of sunflower oil, the preliminarily extracted sunflower oil is soaked in an alkaline sodium carbonate solution. During the soaking process, impurities and harmful substances in the sunflower oil are effectively removed, and the oil product becomes clearer and more transparent.

[0064] Finally, in order to enhance the health effects of sunflower seed oil, the present invention adds squalene and a mixture of multiple vitamins to the sunflower seed oil. These additives are scientifically proportioned to ensure their effectiveness and stability in the sunflower seed oil. The multi-effect sunflower seed oil finally prepared not only has a pure taste and high nutritional value, but also has significant health effects, providing consumers with a more high-quality choice.

[0065] Embodiment 2:

[0066] A method for preparing multi-effect sunflower oil: comprising the following steps:

[0067] S1: Wash and dry the sunflower seeds, the moisture content of which is 8% when dried, heat the wok and stir-fry the seeds in a step-by-step manner, preheat the wok to 86°C, then add the sunflower seeds, heat to 155°C, stir-fry for 20 minutes, spray water, the proportion of water sprayed is 0.8% of the total mass of the sunflower seeds, heat to 192°C, stir-fry for 8 minutes, and scoop out when the surface is slightly yellow.

[0068] S2: frying the sunflower seeds and then soaking them in a 0.3 mol / L alkaline sodium carbonate solution, grinding them and centrifuging them at a speed of 3000 r / min to obtain crude oil and slurry;

[0069] S3: The slurry is divided into two parts according to a ratio of 8:2 and enzymolyzed separately, wherein 8 parts are enzymolyzed by cellulase, phospholipase and α-amylase, the ratio of cellulase, phospholipase and α-amylase is 2:8:5, the total amount of cellulase, phospholipase and α-amylase added is 0.1% of the slurry, the enzymolysis temperature is 45°C, and the enzymolysis time is 12h, to obtain enzymolyzate A; and 1 part is adjusted to a neutral pH value and enzymolyzed by alkaline protease and flavor protease, the ratio of alkaline protease and flavor protease is 3:1, the total amount of alkaline protease and flavor protease added is 0.1% of the slurry, the enzymolysis temperature is 50°C, and the enzymolysis time is 4h, to obtain enzymolyzate B; then all enzymes are inactivated;

[0070] S4: Mix and heat the enzyme hydrolyzate A after enzyme inactivation and the crude oil at 145°C for 10 min; heat with stirring and then cool; degumming is performed by stirring and then standing for stratification, then taking the upper oil phase and hydrating for degumming; the temperature for soap removal is ±90°C, a centrifugal device is used, the speed is 6000rpm, and the outlet pressure is 1.5±0.5kg / cm 3 , acidic white clay is used for decolorization and deodorization, the decolorization time is 40min, the color red value of the decolorized oil obtained after decolorization is controlled to be 2, and sunflower seed oil A is obtained;

[0071] S5: centrifuging the enzymatic hydrolysate B to obtain the supernatant, ultrafiltration through an ultrafiltration membrane, the ultrafiltration pressure is 0.8 MPa, collecting the filtrate with a molecular weight of 1 to 3 KDa, dialyzing and desalting the filtrate to obtain a sunflower oil additive B;

[0072] S6: Stir and mix the sunflower oil A, sunflower oil additive B, squalene additive and multivitamin mixture, wherein the ratio of sunflower oil A, sunflower oil additive B, squalene additive and multivitamin mixture is 96.89:3:0.1:0.01, heat the sunflower oil to 50±5°C, slowly add 0.05mol / l sodium hydroxide solution to the mixture according to 100% of the total amount of the mixture, continue stirring for 25±5min, wait until the oil is milky white colloid, stand, and filter with a filter membrane with an accuracy of 0.15-0.2um to obtain multi-effect sunflower oil. The acid value of the multi-effect sunflower oil is 0.34KOH / g.

[0073] Embodiment 3:

[0074] A method for preparing multi-effect sunflower oil: comprising the following steps:

[0075] S1: Wash and dry the sunflower seeds, the moisture content of which is 15% when the seeds are dried, heat the wok and stir-fry at a step-by-step manner, preheat the wok to 90°C, then add the sunflower seeds, heat to 120°C, stir-fry for 15 minutes, spray water, the proportion of water sprayed is 1.2% of the total mass of the sunflower seeds, heat to 195°C, stir-fry for 15 minutes, and scoop out when the surface is slightly yellow.

[0076] S2: frying the sunflower seeds and then soaking them in a 0.4 mol / L alkaline sodium carbonate solution, grinding them and centrifuging them at a speed of 3000 r / min to obtain crude oil and slurry;

[0077] S3: The slurry is divided into two parts according to the ratio of 8.5:1.5 and enzymolyzed separately, wherein 8.5 parts are enzymolyzed by cellulase, phospholipase and α-amylase, the ratio of cellulase, phospholipase and α-amylase is 1:9, the total amount of cellulase, phospholipase and α-amylase added is 0.1% of the slurry, the enzymolysis temperature is 45°C, the enzymolysis time is 12h, and enzymolysis solution A is obtained; and 1 part is adjusted to a neutral pH value and enzymolyzed by alkaline protease and flavor protease, the ratio of alkaline protease and flavor protease is 3:1, the total amount of alkaline protease and flavor protease added is 0.1% of the slurry, the enzymolysis temperature is 50°C, and the enzymolysis time is 4h, to obtain enzymolysis solution B; then all enzymes are inactivated;

[0078] S4: Mix and heat the enzyme hydrolyzate A after enzyme inactivation and the crude oil at 145°C for 10 min; heat with stirring and then cool; degumming is performed by stirring and then standing for stratification, then taking the upper oil phase and hydrating for degumming; the temperature for soap removal is ±90°C, a centrifugal device is used, the speed is 6000rpm, and the outlet pressure is 1.5±0.5kg / cm 3, acidic white clay is used for decolorization and deodorization, the decolorization time is 40min, the color red value of the decolorized oil obtained after decolorization is controlled to be 2, and sunflower seed oil A is obtained;

[0079] S5: centrifuging the enzymatic hydrolysate B to obtain the supernatant, ultrafiltration through an ultrafiltration membrane, the ultrafiltration pressure is 0.8 MPa, collecting the filtrate with a molecular weight of 1 to 3 KDa, dialyzing and desalting the filtrate to obtain a sunflower oil additive B;

[0080] S6: Stir and mix the sunflower oil A, sunflower oil additive B, squalene additive and multivitamin mixture, wherein the ratio of sunflower oil A, sunflower oil additive B, squalene additive and multivitamin mixture is 94.85:4:0.1:0.05, heat the sunflower oil to 50±5°C, slowly add 0.05mol / l sodium hydroxide solution to the mixture according to 100% of the total amount of the mixture, continue stirring for 25±5min, wait until the oil is milky white colloid, stand, and filter with a filter membrane with a precision of 0.15-0.2um to obtain multi-effect sunflower oil. The acid value of the multi-effect sunflower oil is 0.56KOH / g.

[0081] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for preparing multi-effect sunflower oil, characterized in that: The following steps are included: S1: Wash and dry the sunflower seeds, heat the wok and stir-fry; S2: frying the sunflower seeds, soaking them, grinding them, and centrifuging them to obtain crude oil and slurry; S3: separating the slurry in a ratio of 9:1 to 8:2 and performing enzymolysis respectively to obtain enzymolysis solution A and enzymolysis solution B, and inactivating the enzyme; S4: mixing the enzyme-killed hydrolyzate A and the crude oil, heating, degumming, desoaping, decoloring and deodorizing to obtain sunflower seed oil A; S5: centrifuging the enzymatic hydrolysate B to obtain the supernatant, ultrafiltration through an ultrafiltration membrane, collecting a filtrate with a molecular weight of 1 to 3 KDa, and dialyzing and desalting the filtrate to obtain a sunflower oil additive B; S6: The sunflower oil A, the sunflower oil additive B, the squalene additive and the multivitamin mixture are stirred and mixed, and then deacidified and filtered again to obtain a multi-effect sunflower oil, wherein the acid value of the multi-effect sunflower oil is 0.15 mgKOH / g to 0.95 mgKOH / g.

2. The method for preparing a multi-effect sunflower oil according to claim 1, characterized in that: In step S1, the moisture content of the sunflower seeds when dried is 8-15%.

3. The method for preparing a multi-effect sunflower oil according to claim 1, characterized in that: In step S1, the heating and stir-frying temperature is increased in a stepwise manner. First, the frying pan is preheated to 85±5° C., then the sunflower seeds are added, heated to 150±5° C., and stir-fried for 20 to 30 minutes. Water is sprayed in a ratio of 0.4 to 1.2% of the total mass of the sunflower seeds. The temperature is heated to 190±5° C., and stir-fried for 5 to 15 minutes. The seeds are frying until the surface turns slightly yellow.

4. The method for preparing a multi-effect sunflower oil according to claim 1, characterized in that: In step S2, the soaking adopts 0.1mol / L-0.5mol / L alkaline sodium carbonate solution, and the centrifugal speed is 2500-3500r / min.

5. The method for preparing a multi-effect sunflower oil according to claim 1, characterized in that: In step S3, enzymatic hydrolysis liquid A is hydrolyzed by cellulase, phospholipase and α-amylase, the ratio of cellulase, phospholipase and α-amylase is 1:10:4-2:8:5, the total amount of cellulase, phospholipase and α-amylase added is 0.1-0.15% of the slurry, the temperature of enzymatic hydrolysis is 35-45°C, and the time of enzymatic hydrolysis is 8-12h; enzymatic hydrolysis liquid B is adjusted to a neutral pH value and enzymatic hydrolysis is performed by alkaline protease and flavor protease, the ratio of alkaline protease to flavor protease is 3:1-2:2, the total amount of alkaline protease and flavor protease added is 0.1-0.15% of the slurry, the temperature of enzymatic hydrolysis is 50-60°C, and the time of enzymatic hydrolysis is 3-5h.

6. The method for preparing a multi-effect sunflower oil according to claim 1, characterized in that: In step S4, the heating temperature is 130-150°C, the heating time is 8-15min; the heating is accompanied by stirring and then cooling; the degumming is carried out by stirring and then standing for stratification, then taking the upper oil phase, and hydrating the degumming; the temperature of the soap removal is ±90°C, a centrifugal device is used, the speed is 4000-6000rpm, and the outlet pressure is 1.5±0.5kg / cm 3 The decolorization and deodorization adopts acidic white clay or activated carbon, the decolorization time is 15 to 60 minutes, and the color red value of the decolorized oil obtained after decolorization is controlled to be 1.5 to 3.

7. The method for preparing a multi-effect sunflower oil according to claim 1, characterized in that: In step S5, the ultrafiltration pressure is 0.6-1.0 MPa.

8. The method for preparing a multi-effect sunflower oil according to claim 1, characterized in that: In step S6, the ratio of the sunflower oil A, the sunflower oil additive B, the squalene additive and the multivitamin mixture is 95.35:4.5:0.1:0.05 to 98.44:1.5:0.05:0.

01.

9. The method for preparing a multi-effect sunflower oil according to claim 8, characterized in that: The multivitamin mixture includes vitamin A, vitamin B group, vitamin D and vitamin E, and the squalene additive is obtained by extracting from Schizochytrium.

10. The method for preparing a multi-effect sunflower oil according to claim 1, characterized in that: In step S6, deacidification is performed again by heating the sunflower oil to 50±5° C., slowly adding 0.05 mol / l sodium hydroxide solution to the mixture according to 100% of the total amount of the mixture, and continuously stirring for 25±5 min. When the oil becomes milky white colloid, the mixture is allowed to stand and filtered with a filter membrane with an accuracy of 0.15 to 0.2 um to obtain multi-effect sunflower oil.

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