Grease with refreshing taste and rich nutritional ingredients and preparation method thereof

Abstract

The invention relates to the field of grease processing, and discloses grease refreshing in taste and rich in nutritional ingredients and a preparation method thereof.The method comprises the following steps that 1, grease A and lipase are mixed for a reaction, and grease B is obtained; (2) performing deodorization treatment on the grease B to obtain grease C; (3) mixing the amphiphilic substance with grease C; wherein the amphiphilic substance is selected from at least one of propylene glycol fatty acid ester, acetylated monoglyceride fatty acid ester, acetylated diglyceride fatty acid ester, sodium stearoyl lactylate, sodium caseinate, succinic acid monoglyceride, sucrose fatty acid ester, monoglyceride fatty acid ester, diglyceride fatty acid ester and polyglycerol fatty acid ester. The grease prepared by the method is high in nutrient retention rate and fresh and cool in taste.

Description

Technical Field

[0001] The invention relates to the technical field of oil processing, and in particular to oil with a refreshing taste and rich in nutrients and a preparation method thereof. Background Art

[0002] Edible oil is an indispensable part of the Chinese diet. It provides the human body with essential fatty acids such as linoleic acid and α-linolenic acid, as well as important trace nutrients such as vitamin E and phytosterols. These nutrients have the functions of constituting human cell structure, promoting brain and vision development, anti-oxidation, and maintaining normal blood lipid levels.

[0003] In recent years, with the background of consumption upgrading, more and more consumers have a growing demand for nutrition and health. Consumers are increasingly averse to greasy dishes and tend to pursue a light diet and control excessive fat intake. Therefore, it is necessary to further improve traditional processing technology, reduce the greasy feeling and greasy taste caused by oil in cooking, and obtain oil with a lighter taste while retaining beneficial nutrients, so as to meet consumers' health needs.

[0004] In recent years, domestic and foreign companies have tried to improve technology in reducing cooking oil absorption and food greasy feeling. CN105901671A discloses an oil-water mixture for reducing the amount of edible oil used. The method uses the oil-water mixture to embed the oil and water in the oil-water mixture, so that the oil and water in the product are mutually soluble, the amount of edible oil in the can is reduced, and the taste of the canned food is improved. The method reduces the greasy feeling of the food by reducing the amount of edible oil used, and does not involve changes in the viscosity of the edible oil.

[0005] CN103798415A discloses a method for reducing the oil absorption rate of cooked food. The invention increases the content of palmitic acid in the fatty acid composition of edible oil used for cooking food to 10-30wt% of the total fat by adding scarce oils such as sea buckthorn oil and hazelnut oil. However, scarce small-variety oils are expensive, and the above method will also lead to a significant increase in costs.

[0006] CN110996673A discloses a method for reducing the greasy feeling of cooked food by adding baking oil, wherein the baking oil is corn oil and soybean oil that have been degummed and deacidified. The method only changes the composition of the oil composition by adding and blending means, and does not involve the improvement of processing technology to enhance the refreshing taste of the oil and reduce the greasy taste of food.

[0007] In summary, the current methods do not disclose how to effectively retain the beneficial nutrients while reducing the greasy and sticky taste, improving the cooking and eating experience of oils, and improving the quality and taste of oils. Therefore, it is urgent to improve the processing method of edible oils, so as to improve the refreshing taste of oils, reduce the greasy and sticky taste of food, and retain the beneficial nutrients in oils. Summary of the invention

[0008] The purpose of the present invention is to overcome the problems in the prior art that the nutrient retention rate in edible oil is low and the adsorption rate of edible oil in food during cooking is high, resulting in a greasy taste of the edible oil and serious loss of nutrients, and to provide an oil with a refreshing taste and rich in nutrients and a preparation method thereof. The oil prepared by the method has a high nutrient retention rate and a refreshing taste.

[0009] In order to achieve the above object, the present invention provides a method for preparing a fat having a refreshing taste and rich in nutrients, the method comprising the following steps:

[0010] (1) mixing oil A and lipase to react to obtain oil B;

[0011] (2) deodorizing the oil B to obtain oil C;

[0012] (3) mixing the amphiphilic substance with the oil C;

[0013] Wherein, the amphiphilic substance is selected from at least one of propylene glycol fatty acid ester, acetylated monoglycerol fatty acid ester, acetylated diglycerol fatty acid ester, sodium stearoyl lactylate, sodium caseinate, succinic monoglyceride, sucrose fatty acid ester, monoglycerol fatty acid ester, diglycerol fatty acid ester and polyglycerol fatty acid ester.

[0014] The second aspect of the present invention provides oil prepared by the method of the present invention, wherein the hydrophilic group content of the oil is 0.05wt%-5wt%;

[0015] And / or, the content of vitamin E in the oil is ≥200 μg / g, the content of sterol is ≥3800 μg / g, and the content of polyphenol is ≥1 μg / g.

[0016] Through the above technical solution, the present invention achieves at least the following beneficial technical effects:

[0017] (1) The method of the present invention allows the natural nutrients (vitamin E, sterols and polyphenols) in oils (edible oils) to be efficiently retained. In a preferred embodiment, the retention rate of vitamin E in the oils is ≥95%, the retention rate of sterols is ≥95%, and the retention rate of polyphenols is ≥70%;

[0018] (2) The method of the present invention can effectively reduce the viscosity of fat (edible oil) and reduce the adsorption rate of fat by food during the cooking process, thereby reducing the greasy taste of the food and improving the refreshing taste of the fat. DETAILED DESCRIPTION

[0019] 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.

[0020] The first aspect of the present invention provides a method for preparing a grease having a refreshing taste and rich in nutrients, the method comprising the following steps:

[0021] (1) mixing oil A and lipase to react to obtain oil B;

[0022] (2) deodorizing the oil B to obtain oil C;

[0023] (3) mixing the amphiphilic substance with the oil C;

[0024] Wherein, the amphiphilic substance is selected from at least one of propylene glycol fatty acid ester, acetylated monoglycerol fatty acid ester, acetylated diglycerol fatty acid ester, sodium stearoyl lactylate, sodium caseinate, succinic monoglyceride, sucrose fatty acid ester, monoglycerol fatty acid ester, diglycerol fatty acid ester and polyglycerol fatty acid ester.

[0025] The inventors of the present invention have discovered that adding amphiphilic substances to oils and fats can increase the oil-soluble and water-soluble natural nutrients (vitamin E, sterols and polyphenols) in the oils and fats, and stably coexist with the amphiphilic substances in the oil system, so that the natural nutrients in the oils and fats are efficiently retained; at the same time, the content of hydrophilic groups in the oils and fats is maintained at an appropriate level, which more effectively reduces the adsorption rate of ingredients during cooking, thereby reducing the greasy taste and improving the freshness of the taste.

[0026] Preferably, the amphiphilic substance is selected from at least one of propylene glycol fatty acid ester, sodium stearoyl lactylate, sodium caseinate, succinic acid monoglyceride, sucrose fatty acid ester and polyglycerol fatty acid ester.

[0027] In the present invention, there is no particular limitation on the type of oil. Preferably, the oil A is selected from at least one of corn oil, linseed oil, sunflower oil, soybean oil, safflower oil, camellia oil, rapeseed oil and peanut oil.

[0028] In the present invention, the lipase may be a common ester bond hydrolase in the art. According to some embodiments of the present invention, the lipase is a TLIM lipase.

[0029] According to some embodiments of the present invention, the dosage of the lipase is 0.1-1U, preferably 0.2-0.5U, per gram of the oil A.

[0030] In the present invention, "U" is the unit of lipase activity, which is defined as the amount of enzyme that can convert 1 micromole of substrate (triglyceride) within 1 minute at 35-50°C.

[0031] In the present invention, lipase is purchased from Novozymes, and the product model is Lipozyme TLIM.

[0032] According to some embodiments of the present invention, in step (1), the reaction is carried out in the presence of water and nitrogen.

[0033] Preferably, based on the mass of the oil A, the amount of water is 0.001wt%-0.01wt%, preferably 0.005wt%-0.1wt%.

[0034] Preferably, the reaction conditions include: temperature of 40-60°C, preferably 50-60°C; time of 3-8h, preferably 6-8h.

[0035] According to some embodiments of the present invention, the method further comprises: mixing the amphiphilic substance with an organic solvent and subjecting the mixture to ultrasonic treatment to remove the solvent to obtain the amphiphilic substance after ultrasonic treatment.

[0036] Preferably, the ultrasonic treatment conditions include: ultrasonic power of 200-450W, and time of 5-15min.

[0037] Preferably, the organic solvent is selected from n-hexane and / or isopropanol.

[0038] Preferably, the mass ratio of the amphiphilic substance to the organic solvent is 1:(0.05-0.2).

[0039] Preferably, based on the mass of the oil A, the amount of the amphiphilic substance is 0.001wt%-2wt%, preferably 0.2wt%-1wt%.

[0040] In the present invention, the method of removing the solvent is not particularly limited. Preferably, the method of removing the solvent is blowing with an inert gas; more preferably, the inert gas is nitrogen.

[0041] According to some embodiments of the present invention, the organic solvent comprises n-hexane and isopropanol.

[0042] Preferably, in the organic solvent, the volume ratio of n-hexane to isopropanol is 1:(0.2-0.5).

[0043] In the present invention, the use of organic solvents meets the requirements of "GB / T 2760-2024 National Food Safety Standard for the Use of Food Additives", and the total residual amount of n-hexane and isopropanol in the prepared oil meets the requirements of "GB 2716-2018 National Food Safety Standard for Vegetable Oil" (the total content of n-hexane and isopropanol is less than 20 ppm).

[0044] According to some embodiments of the present invention, the conditions for the deodorization treatment include: a temperature of 185-245° C., preferably 190-240° C.; and a time of 40-100 min, preferably 60-90 min.

[0045] The second aspect of the present invention provides oil prepared by the method of the present invention, wherein the hydrophilic group content of the oil is 0.05wt%-5wt%.

[0046] According to some embodiments of the present invention, the hydrophilic group includes at least one of a hydroxyl group, an amino group, a carboxyl group, a sulfonic acid group and an aldehyde group.

[0047] In the present invention, the content of hydrophilic groups in oils and fats is determined by infrared spectroscopy.

[0048] According to some embodiments of the present invention, the content of vitamin E in the oil is ≥200 μg / g, the content of sterol is ≥3800 μg / g, and the content of polyphenol is ≥1 μg / g.

[0049] According to a particularly preferred embodiment of the present invention, a method for preparing a fat having a refreshing taste and rich in nutrients is provided, the method comprising the following steps:

[0050] (1) Mix edible oil, TLML lipase and water, introduce nitrogen and stir, and react at 50-60°C for 3-3.5h;

[0051] Wherein, the dosage of the lipase is 0.25-0.5U per gram of the oil A;

[0052] (2) the oil obtained after the reaction is deodorized at 205-215° C. for 60-65 min;

[0053] (3) mixing the amphiphilic substance with an organic solvent and subjecting it to ultrasonic treatment to remove the solvent to obtain the amphiphilic substance after ultrasonic treatment, then blowing nitrogen to remove the solvent, and mixing the remaining components with the oil obtained after deodorization to obtain an oil with edible oil as the base oil;

[0054] Wherein, the mass ratio of the amphiphilic substance to the organic solvent is 1:(0.2-0.5);

[0055] Wherein, the organic solvent comprises n-hexane and isopropanol, and the volume ratio of n-hexane to isopropanol is 1:(0.2-0.5);

[0056] Wherein, based on the mass of the edible oil, the amount of the amphiphilic substance is 0.2wt%-1wt%;

[0057] Wherein, the amphiphilic substance is selected from at least two of propylene glycol fatty acid ester, sodium stearoyl lactylate, sodium caseinate, succinic acid monoglyceride and sucrose fatty acid ester;

[0058] The ultrasonic treatment conditions include: ultrasonic power of 360-400W, time of 5-10min;

[0059] The prepared oil with edible oil as base oil has a hydrophilic group content of 0.5-1 wt % (the hydrophilic group includes hydroxyl, amino, carboxyl, sulfonic acid and aldehyde groups).

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

[0061] Corn oil was purchased from Anhui COFCO Oils & Fats Co., Ltd.; linseed oil was purchased from COFCO Oils & Fats (Chengdu) Co., Ltd.

[0062] TLML lipase was purchased from Novozymes.

[0063] The content of hydrophilic groups in oils and fats is determined by infrared spectroscopy.

[0064] Unless otherwise specified, the materials used were commercially available.

[0065] Example 1

[0066] (1) Select 1 kg of corn oil, add 0.25 U TLML lipase and 0.08 g of water, introduce nitrogen and stir, and react at 50 °C for 3.5 h;

[0067] (2) deodorizing the oil obtained after the reaction at 215° C. for 60 min to obtain deodorized oil;

[0068] (3) 0.3 mL of an organic solvent (the organic solvent includes n-hexane and isopropanol, and the volume ratio of n-hexane to isopropanol is 1:0.5), 0.1 g of sodium stearoyl lactylate and 1.5 g of propylene glycol fatty acid ester are mixed, and ultrasonicated at 400 W for 10 min, and then nitrogen is blown to remove the solvent, and the remaining components are mixed with the deodorized oil (500 g) to obtain an oil with corn oil as the base oil;

[0069] The content of hydrophilic groups (hydrophilic groups include hydroxyl groups, amino groups, carboxyl groups, sulfonic acid groups and aldehyde groups) in the prepared corn oil-based oil is 0.58 wt %.

[0070] Example 2

[0071] (1) Select 1 kg of linseed oil, add 0.5 U TLML lipase and 0.05 g of water, introduce nitrogen and stir, and react at 56 °C for 3 h;

[0072] (2) deodorizing the oil obtained after the reaction at 190° C. for 50 min to obtain deodorized oil;

[0073] (3) 0.04 mL of an organic solvent (the organic solvent includes n-hexane and isopropanol, and the volume ratio of n-hexane to isopropanol is 1:0.2), 0.01 g of sodium caseinate, 0.05 g of succinic acid monoglyceride, and 0.1 g of sucrose fatty acid ester are mixed, and ultrasonicated at 360 W for 10 min, and then nitrogen is passed through to blow dry to remove the solvent, and the remaining components are mixed with the deodorized oil (500 g) to obtain an oil with linseed oil as the base oil;

[0074] The content of hydrophilic groups (hydrophilic groups include hydroxyl, amino, carboxyl, sulfonic acid and aldehyde groups) in the prepared oil with linseed oil as the base oil is 0.62wt%.

[0075] Example 3

[0076] The method of Example 1 is different in that, in step (2), the deodorization treatment is carried out at a temperature of 250° C. for 120 min to obtain a grease with corn oil as the base oil;

[0077] The content of hydrophilic groups (hydrophilic groups include hydroxyl groups, amino groups, carboxyl groups, sulfonic acid groups and aldehyde groups) in the prepared corn oil-based oil is 0.034 wt %.

[0078] Example 4

[0079] The method of Example 1 is followed, except that in step (1), the lipase is replaced by Condien lipase to obtain a fat with corn oil as the base oil;

[0080] The content of hydrophilic groups (hydrophilic groups include hydroxyl groups, amino groups, carboxyl groups, sulfonic acid groups and aldehyde groups) in the prepared corn oil-based oil is 0.026 wt %.

[0081] Example 5

[0082] The method of Example 1 is different in that, in step (3), the organic solvent is replaced with anhydrous ethanol to obtain a grease with corn oil as the base oil;

[0083] The content of hydrophilic groups (hydrophilic groups include hydroxyl groups, amino groups, carboxyl groups, sulfonic acid groups and aldehyde groups) in the prepared corn oil-based oil is 0.017 wt %.

[0084] Example 6

[0085] The method of Example 1 is used, except that in step (3), the ultrasonic treatment is replaced by magnetic stirring (the magnetic stirring condition is stirring at 1000 rpm for 24 h), to obtain a grease with corn oil as the base oil;

[0086] The prepared corn oil-based oil has a hydrophilic group content of 0.028 wt % (the hydrophilic groups include hydroxyl, amino, carboxyl, sulfonic acid and aldehyde groups).

[0087] Example 7

[0088] The method of Example 1 is followed, except that in step (3), the amphiphilic substance is mixed with the organic solvent and ultrasonicated for 10 min at an ultrasonic power of 105 W to obtain a grease with corn oil as the base oil;

[0089] The content of hydrophilic groups (hydrophilic groups include hydroxyl groups, amino groups, carboxyl groups, sulfonic acid groups and aldehyde groups) in the prepared corn oil-based oil is 0.033 wt %.

[0090] Example 8

[0091] The method of Example 1 is different in that, in step (3), the amphiphilic substance is not subjected to ultrasonic treatment and is directly mixed with the deodorized oil to obtain an oil with corn oil as the base oil;

[0092] The content of hydrophilic groups (hydrophilic groups include hydroxyl groups, amino groups, carboxyl groups, sulfonic acid groups and aldehyde groups) in the prepared corn oil-based oil is 0.013 wt %.

[0093] Example 9

[0094] The method of Example 1 is followed, except that in step (3), the oil (500 g) obtained after deodorization, the amphiphilic substance (0.1 g sodium stearoyl lactylate and 1.5 g propylene glycol fatty acid ester) and 0.3 mL of an organic solvent (the organic solvent includes n-hexane and isopropanol, and the volume ratio of n-hexane to isopropanol is 1:0.5) are mixed, ultrasonicated at 400 W for 10 min, and then nitrogen is introduced to blow dry to remove the solvent, and the remaining ingredients are mixed with to obtain an oil with corn oil as the base oil;

[0095] The content of hydrophilic groups (hydrophilic groups include hydroxyl groups, amino groups, carboxyl groups, sulfonic acid groups and aldehyde groups) in the prepared corn oil-based oil is 0.046 wt %.

[0096] Comparative Example 1

[0097] The method of Example 1 is followed, except that in step (3), the amphiphilic substance is substituted for 1,2-dioleoylphosphatidylcholine to obtain a fat with corn oil as the base oil;

[0098] The content of hydrophilic groups (hydrophilic groups include hydroxyl groups, amino groups, carboxyl groups and aldehyde groups) in the prepared corn oil-based oil is 0.022 wt %.

[0099] Comparative Example 2

[0100] The method of Example 1 is different in that the corn oil is first deodorized and then lipase is added for reaction. Specifically, 1 kg of corn oil is deodorized at 215° C. for 60 min, and then 0.25 U TLML lipase and 0.08 g of water are added, nitrogen is introduced and stirred, and the reaction is carried out at 50° C. for 3.5 h to obtain a grease with corn oil as the base oil;

[0101] The content of hydrophilic groups (hydrophilic groups include hydroxyl groups, amino groups, carboxyl groups, sulfonic acid groups and aldehyde groups) in the prepared corn oil-based oil is 0.024 wt %.

[0102] Comparative Example 3

[0103] The method of Example 1 is used, except that lipase and amphiphilic substances are not added to corn oil. Specifically, 1 kg of corn oil and 0.08 g of water are mixed, nitrogen is introduced and stirred, and heated at 50° C. for 3.5 h; the grease obtained after the reaction is deodorized at 215° C. for 60 min to obtain deodorized grease; 0.3 mL of an organic solvent (the organic solvent includes n-hexane and isopropanol, and the volume ratio of n-hexane to isopropanol is 1:0.5) is mixed with the grease (500 g) obtained after deodorization, and then nitrogen is introduced to dry and remove the solvent to obtain a grease with corn oil as the base oil;

[0104] The prepared corn oil-based oil has a hydrophilic group content of 0.05 wt % (the hydrophilic groups include hydroxyl, amino, carboxyl, sulfonic acid and aldehyde groups).

[0105] Test Example 1

[0106] The viscosity and freshness of the initial corn oil in Example 1 and the initial linseed oil in Example 2 were measured respectively, and the viscosity and freshness of the oils obtained after treatment in the above examples and comparative examples were measured; at the same time, the residual amount of organic solvents in the oils obtained after treatment in the above examples and comparative examples was tested, and the results are shown in Table 2.

[0107] The content of organic solvents (n-hexane and isopropanol) was determined using the method of “GB 5009.262-2016 National Food Safety Standard Determination of Solvent Residues in Foods”.

[0108] Test Example 2

[0109] The vitamin E content, sterol content and polyphenol content in the initial corn oil of Example 1 and the initial linseed oil of Example 2 were measured respectively. The vitamin E content, sterol content and polyphenol content in the oils and fats obtained after treatment in the above examples and comparative examples were also measured. The retention rates of vitamin E, sterols and polyphenols in the prepared oils and fats were calculated. The results are shown in Table 3.

[0110] The method for measuring the viscosity of grease includes: using a viscometer (purchased from Anton Paar, instrument model SVM 3001) to measure the viscosity of the grease at 25°C, the instrument balancing time is 1 hour, the measurement reading time is 20 minutes, and the viscosity of the grease (unit is mPa*S) is obtained.

[0111] The sensory evaluation method for the refreshing taste of cooked dishes includes: washing and peeling the potatoes, cutting them into shreds with a shredder, washing them three times with clean water, and soaking them for 1 hour; boiling them in boiling water for 60 seconds and setting them aside; heating the pan for 20 seconds, adding 20g of the above corn oil to the pan; heating the oil temperature to 150℃, maintaining it for 30 seconds, and then pouring in 100g of shredded potatoes; stir-frying for 2 minutes, and pouring the dish into a plate.

[0112] 60 subjects were randomly selected to taste the potato shreds and score the intensity of the sensory attribute of "fresh taste" of potato shreds. The environmental conditions of each sensory test met the requirements of the national standard "GB / T13868-2009 Sensory Analysis General Guidelines for Establishing Sensory Analysis Laboratories". The attribute intensity score range is 0-15 points, and the higher the score, the greater the intensity of the attribute. The sensory evaluation and scoring of potato shreds cooked with oil samples were conducted, and the scoring results of each sensory attribute were averaged.

[0113] The following samples were selected as sensory evaluation scoring scale samples. The scores of the above scale samples were obtained after training by a sensory evaluation expert group composed of 10 people.

[0114] The scale sample scores are shown in Table 1.

[0115] Table 1

[0116]

[0117] The content of vitamin E is determined according to the method of "GB 5009.82-2016 National Food Safety Standard Determination of Vitamin A, D and E in Food Method 2".

[0118] The sterol content is determined according to the method of "GB / T 25223-2010 Determination of sterol composition and total sterol content in animal and plant oils and fats - Gas chromatography".

[0119] The content of polyphenols is determined in accordance with “LS / T 6119-2017 Grain and Oil Inspection-Determination of Polyphenols in Vegetable Oils-Spectrophotometric Method”.

[0120] Vitamin E retention rate (%) = 100% × (vitamin E content in the treated corn oil / vitamin E content in the initial corn oil).

[0121] Sterol retention rate (%) = 100% x (sterol content in the treated corn oil / sterol content in the initial corn oil).

[0122] The retention rate of polyphenols (%) = 100% × (the content of polyphenols in the treated corn oil / the content of polyphenols in the initial corn oil).

[0123] Table 2

[0124]

[0125]

[0126] Table 3

[0127]

[0128] By comparing Examples 1-2 with Examples 3-9, it can be seen that the natural nutrients (vitamin E, sterols and polyphenols) in the oil (edible oil) prepared by the preferred method are efficiently retained, and at the same time, the viscosity of the oil can be further reduced, and the refreshing taste of the oil can be improved. In a preferred embodiment, the retention rate of vitamin E in the oil is ≥95%, the retention rate of sterols is ≥95%, and the retention rate of polyphenols is ≥70%.

[0129] Compared with the embodiment, Comparative Example 1 uses 1,2-dioleoyl lecithin as the amphiphilic substance, which results in a large loss of natural nutrients (vitamin E, sterols and polyphenols) in the oil (corn oil), and a decrease in the retention rate of vitamin E, sterols and polyphenols in the oil; in addition, the viscosity of the oil increases, and the oil tastes greasy (the score for the refreshing taste is low).

[0130] Compared with the embodiment, in Comparative Example 2, the oil (corn oil) is first deodorized and then esterified, resulting in a large loss of natural nutrients (vitamin E, sterols and polyphenols) in the oil (corn oil), and the retention rate of vitamin E, sterols and polyphenols in the oil is reduced; in addition, the viscosity of the oil decreases less, and the taste of the oil is still greasy (the score for the refreshing taste is low).

[0131] Compared with the embodiment, in Comparative Example 3, the oil is only deodorized, the natural nutrients (vitamin E, sterols and polyphenols) in the oil (corn oil) are lost, and the retention rate of vitamin E, sterols and polyphenols in the oil is reduced; the viscosity of the oil decreases less, and the oil tastes greasy (the score for the refreshing taste is low).

[0132] In summary, the method of the present invention can reduce the loss of natural nutrients (vitamin E, sterols and polyphenols) in oils and fats, improve the retention rate of natural nutrients (vitamin E, sterols and polyphenols) in oils and fats (edible oils), and can also effectively reduce the viscosity of oils and fats (edible oils), reduce the adsorption rate of oils and fats by ingredients during cooking, thereby reducing the greasy taste of ingredients and improving the refreshing taste of oils and fats.

[0133] 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 a grease having a refreshing taste and rich in nutrients, characterized in that: The method comprises the following steps: (1) mixing oil A and lipase to react to obtain oil B; (2) deodorizing the oil B to obtain oil C; (3) mixing the amphiphilic substance with the oil C; Wherein, the amphiphilic substance is selected from at least one of propylene glycol fatty acid ester, acetylated monoglycerol fatty acid ester, acetylated diglycerol fatty acid ester, sodium stearoyl lactylate, sodium caseinate, succinic monoglyceride, sucrose fatty acid ester, monoglycerol fatty acid ester, diglycerol fatty acid ester and polyglycerol fatty acid ester.

2. The method according to claim 1, wherein: The oil A is selected from at least one of corn oil, linseed oil, sunflower seed oil, soybean oil, safflower seed oil, camellia oil, rapeseed oil and peanut oil.

3. The method according to claim 1 or 2, wherein: The lipase is TLIM lipase; And / or, the dosage of the lipase is 0.1-1U, preferably 0.2-0.5U, per gram of the oil A.

4. The method according to any one of claims 1 to 3, wherein: In step (1), the reaction is carried out in the presence of water and nitrogen; Preferably, based on the mass of the oil A, the amount of water is 0.001wt%-0.01wt%, preferably 0.005wt%-0.1wt%; Preferably, the reaction conditions include: temperature of 40-60°C, preferably 50-60°C; time of 3-8h, preferably 6-8h.

5. The method according to any one of claims 1 to 4, wherein: The method further comprises: mixing the amphiphilic substance with an organic solvent and subjecting the mixture to ultrasonic treatment, removing the solvent, and obtaining the amphiphilic substance after ultrasonic treatment; Preferably, the conditions of the ultrasonic treatment include: ultrasonic power of 200-450W, time of 5-15min; Preferably, the organic solvent is selected from n-hexane and / or isopropanol; Preferably, the mass ratio of the amphiphilic substance to the organic solvent is 1:(0.05-0.2); Preferably, based on the mass of the oil A, the amount of the amphiphilic substance is 0.001wt%-2wt%, preferably 0.2wt%-1wt%.

6. The method according to claim 5, wherein: The organic solvent includes n-hexane and isopropanol; Preferably, in the organic solvent, the volume ratio of n-hexane to isopropanol is 1:(0.2-0.5).

7. The method according to any one of claims 1 to 5, wherein: The amphiphilic substance is selected from at least one of propylene glycol fatty acid ester, sodium stearoyl lactylate, sodium caseinate, succinic acid monoglyceride, sucrose fatty acid ester and polyglycerol fatty acid ester.

8. The method according to any one of claims 1 to 7, wherein: The conditions of the deodorization treatment include: a temperature of 185-245° C., preferably 190-240° C.; and a time of 40-100 min, preferably 60-90 min.

9. The grease prepared according to any one of claims 1 to 8, characterized in that: The hydrophilic group content of the oil is 0.05wt%-5wt%; And / or, the content of vitamin E in the oil is ≥200 μg / g, the content of sterol is ≥3800 μg / g, and the content of polyphenol is ≥1 μg / g.

10. The grease according to claim 9, wherein The hydrophilic group includes at least one of a hydroxyl group, an amino group, a carboxyl group, a sulfonic acid group and an aldehyde group.

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