Method for customized aroma extraction and flavor stabilization of roasted flavor grease

Abstract

The invention relates to the technical field of food, and discloses a method for customized aroma extraction and flavor stabilization of roasted flavor grease, application of the method and a method for producing flavor grease. The method comprises the following steps: (1) respectively measuring thousand seed weight and arginine content of oil seeds; and (2) calculating the aroma-producing temperature according to the thousand seed weight and the arginine content. The thousand seed weight and the arginine content of the oil seeds are associated with the aroma-producing temperatures, so that the aroma-producing temperatures of the oil seeds of different types, different producing areas and different batches can be quickly judged, and a production process of flavor oil which does not have obvious aroma-producing and burnt taste and takes roasted aroma as a main component is guided and optimized; the standardization and standardization of the production process are realized, and the flavor of the prepared grease is stable.

Description

Technical Field

[0001] The invention relates to the field of food technology, and in particular to a method for customized aroma enhancement and flavor stabilization of roasted flavored oil and fat and an application thereof, and a method for producing flavored oil and fat. Background Art

[0002] my country is a major consumer of flavored oils and fats. In the past, traditional strong-flavored oils and fats such as peanut oil, rapeseed oil, sesame oil and sesame oil were the main consumers. In recent years, emerging light-flavored oils and fats such as flavored sunflower oil and flavored corn oil have been favored by more and more consumers.

[0003] The aroma substances in flavored oils and fats mainly come from three aspects: (1) When the oil is heated, the reducing sugars and amino acids in it undergo the Maillard reaction to produce nitrogen-containing heterocyclic compounds represented by pyrazine and other substances with a roasted aroma; (2) The fats in the oil are oxidized and cracked to produce aldehydes, ketones, acids and other small molecular flavor substances with an oily and fragrant taste; (3) The oil itself contains characteristic flavor substances, such as terpene compounds in raw sunflower seeds, or characteristic substrates in the oil can produce special aroma substances during the heat processing process, such as the degradation of glucosinolates in rapeseed to produce a spicy and stimulating taste.

[0004] At present, the production of flavored oils in the industry mainly relies on the traditional small-scale pressing process, but the production of flavored oils by the traditional small-scale pressing process still has limitations. First, the processing of flavored oils relies on the experience of workers. The degree of seed frying is determined by visual observation, and there is no quantitative standard, which makes it difficult to achieve standardization of oil flavor. Second, the correlation between oil flavor and oil characteristics and process parameters is not fully studied. Raw materials from different origins, varieties, and batches are processed with the same process but have different flavors. It is difficult to standardize the production process, making it difficult to customize the flavor of oils.

[0005] According to research, 2,5-dimethylpyrazine is a compound that can characterize the progress of the Maillard reaction. In roasted flavor oils with a moderate degree of roasting, the concentration of 2,5-dimethylpyrazine in different oils is different. The flavor of different oils can be judged based on the concentration of 2,5-dimethylpyrazine in different oils.

[0006] Therefore, it is necessary to provide a method for judging the aroma temperature of oil seeds, guide the standardization of traditional small-scale pressing processing technology, quickly produce flavored oils with no obvious raw and burnt smells and mainly roasted aroma, and make the flavor of the produced oils more stable. Summary of the invention

[0007] The purpose of the present invention is to overcome the problem that the traditional small-scale pressing processing technology in the prior art mainly relies on experience-based processing, and different operators and different batches of raw materials will lead to different oil flavors, which are difficult to normalize and standardize, resulting in the problem that the flavor of the prepared flavored oil without obvious raw and burnt smells and with a roasted aroma as the main flavor is unstable, and to provide a method for customized flavoring of roasted flavored oil and flavor stabilization and its application, as well as a method for producing flavored oil.

[0008] In order to achieve the above object, the first aspect of the present invention provides a method for determining the aroma temperature of oil seeds, wherein the method comprises:

[0009] (1) Determine the thousand-grain weight and arginine content of oilseeds respectively;

[0010] (2) Calculating the aroma generation temperature based on the thousand-grain weight and the arginine content.

[0011] The second aspect of the present invention provides the application of the above method in producing flavored oils and fats.

[0012] The third aspect of the present invention provides a method for producing flavored oil, wherein the method comprises the following steps:

[0013] (1) Calculating the aroma temperature of oil seeds used to produce flavor oils and fats according to the method provided in the first aspect;

[0014] (2) producing oil from the oilseeds according to the above-mentioned aroma-generating temperature to obtain flavored oil.

[0015] Through the above technical solution, the present invention achieves the following technical effects:

[0016] The present invention can quickly determine the aroma growth temperature of oil seeds of different types, origins and batches by correlating the thousand-grain weight and arginine content of oil seeds with the aroma growth temperature, guide and optimize the production process of flavored oils with no obvious raw aroma and burnt smell and mainly roasted aroma, realize the normalization and standardization of the production process, and stabilize the flavor of the prepared oils. DETAILED DESCRIPTION

[0017] The specific embodiments of the present invention are described in detail below. It should be understood that the specific embodiments described herein are only used to illustrate and explain the present invention, and are not used to limit the present invention.

[0018] 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.

[0019] A first aspect of the present invention provides a method for determining the aroma temperature of oilseeds, wherein the method comprises:

[0020] (1) Determine the thousand-grain weight and arginine content of oilseeds respectively;

[0021] (2) Calculating the aroma generation temperature based on the thousand-grain weight and the arginine content.

[0022] In the present invention, the aroma temperature is calculated according to the following formula:

[0023] T = {TRUNC[T1×a-T2×b+T3]}±3 Formula (1);

[0024] In formula (1), T is the aroma generation temperature;

[0025] a is the arginine content in the oilseeds, in wt%,

[0026] b is the thousand-grain weight of the oilseed, in g,

[0027] T1 is the temperature percentage weight coefficient, the unit is ℃ / wt%,

[0028] T2 is the temperature quality coefficient, in °C / g,

[0029] T3 is the temperature factor, in °C.

[0030] TRUNC[] is an integer operator.

[0031] In the present invention, T1 is the temperature percentage weight coefficient, T1=30.701°C / wt%, T2 is the temperature quality coefficient, T2=0.05°C / g, and T3 is the temperature factor, T3=126.58°C.

[0032] More specifically, in the present invention, the formula of the aroma temperature is obtained by the following method:

[0033] (1) Three batches of different oilseeds were selected for each oilseed, and the thousand-grain weight and amino acid composition and content of the different batches of oilseeds were determined.

[0034] (2) Each batch of different oilseeds was roasted at 110-190°C and pressed to produce oil. The oils produced at different aroma production temperatures were subjected to sensory evaluation and the 2,5-dimethylpyrazine content was determined to select the aroma production temperature that produces the oil with a roasted aroma as the main flavor.

[0035] (3) The amino acid detection results in the oilseeds and the corresponding aroma temperature of the oilseeds are subjected to spearman correlation analysis using conventional plotting software, and amino acids (glycine, phenylalanine, glutamic acid, arginine, isoleucine) with a positive correlation coefficient of more than 0.5 are selected; 2. The thousand-grain weight and the aroma temperature of the oilseeds are subjected to spearman correlation analysis using conventional plotting software, and it is determined that the negative correlation between the thousand-grain weight and the temperature is higher. For example, the plotting software used in this application is Excel.

[0036] (4) Fitting curves were established for glycine-aroma temperature, phenylalanine-aroma temperature, glutamic acid-aroma temperature, arginine-aroma temperature, and isoleucine-aroma temperature, respectively. Specifically, various amino acid and aroma temperature data were imported into the drawing software for linear fitting, and the linear fitting equation of amino acid and aroma temperature was constructed. It was found that the R of arginine obtained by linear fitting was 2 It is 0.7062 and the highest (the maximum value is 1, the closer to 1, the more accurate the model), so the fitting of arginine and aroma temperature is the most accurate; the determination coefficient is 30.701℃ / wt%, that is, for every 1wt% increase in arginine content, the aroma temperature needs to increase by 30.701℃ to promote the occurrence of Maillard reaction. For example, the drawing software used in this application is Excel.

[0037] (5) The optimal aroma temperature calculated by the above formula is subtracted from the optimal aroma temperature obtained by actual processing evaluation, and different correction coefficients are obtained by dividing the difference by thousand-grain weight. The average value of these correction coefficients is -0.05℃ / g. This means that for every 1g increase in thousand-grain weight, the temperature transfer effect of oilseeds decreases by 0.05℃, which is mainly due to the size and texture of the oilseeds. The larger the seed, the longer it takes for the heat to transfer to the inside to reach the target temperature.

[0038] (6) T3 = 126.58°C, which is the lowest aroma temperature that can produce roasted flavor oils and fats after a large number of experiments.

[0039] In the present invention, the thousand-grain weight and arginine content of the oil seeds are associated with the aroma growth temperature through the above formula, so that the aroma growth temperature of oil seeds of different types, different origins and different batches can be quickly determined, and the production process of flavored oils without obvious raw aroma and burnt smell and with a mainly roasted aroma can be guided and optimized, so that the normalization and standardization of the production process can be achieved, and the flavor of the prepared oil can be stabilized (flavor stability means that the aroma growth temperature is calculated according to the formula, and the flavored oil is produced according to the aroma growth temperature, so that the flavor score of the prepared oil is 5-7 points, and there is no obvious raw aroma and burnt smell and the main flavor is roasted aroma).

[0040] According to the present invention, in step (1), based on the total weight of the oil seeds, the content of arginine in the oil seeds is 0.56-4.12 wt%, preferably 0.86-3.74 wt%.

[0041] In the present invention, the arginine content in the oil seeds is determined according to GB 5009.124-2016.

[0042] According to the present invention, in step (1), the method for determining the thousand-grain weight of the oil seeds comprises: randomly taking 1000 seeds of the oil seeds and weighing them, sampling three times and calculating the average value to obtain the thousand-grain weight of the oil seeds.

[0043] According to the present invention, the type of the oilseeds is not particularly limited. Preferably, the oilseeds are selected from at least one of peanuts, sunflower seeds, rapeseed, flax seeds, sesame seeds, soybeans and corn.

[0044] The second aspect of the present invention provides the application of the above method in producing flavored oils and fats.

[0045] In the present invention, the method for determining the flavor oil is as follows:

[0046] The method for determining the flavor sensory intensity score of oils and fats is as follows: the mixed oil is provided to 10 tasters (5 males and 5 females, aged 20-30 years old, healthy, no smoking or spicy food two hours before tasting, no disease), and after training, the mixed oil is scored according to the proposed scoring criteria. The average value of the 10 tasters is used to represent the flavor sensory intensity, and the scoring criteria are shown in Table 1 below.

[0047] Table 1 Scoring criteria for flavor suitability of mixed oil

[0048]

[0049]

[0050] In the present invention, the inventors have found that the flavor sensory intensity of oil is associated with the content of 2,5-dimethylpyrazine in the oil. The content of 2,5-dimethylpyrazine in the oil is measured using a gas chromatography-mass spectrometry instrument, and the specific measurement method is as follows:

[0051] Add 5g sample and 3μL 2-methyl-3-heptanone solution (internal standard, 816mg / L octanoic acid glyceride) to a 20mL sample bottle. Place the headspace bottle in a 60℃ heating tank for equilibration for 20min, insert the activated extraction head into the headspace to adsorb volatile substances for 30min, then insert it into the GC injection port for thermal desorption for 5min. The injection port temperature is 250℃.

[0052] GC conditions: DB-Wax polar column (30m×0.25mm, 0.25μm); carrier gas is high-purity helium (purity>99.99%); flow rate is 1.2mL / min; splitless mode is used. Temperature program: column temperature starts at 45°C, increases to 180°C at a rate of 4°C / min, maintains for 2min, then increases to 230°C at a rate of 10°C / min, maintains for 6min.

[0053] MS conditions: transfer line temperature 230 °C, electron energy 70 eV, electron ionization source temperature 250 °C, quadrupole temperature 150 °C, mass scan range 40-500 m / z, full scan mode.

[0054] All indexes were determined three times. By searching the NIST14 spectral library, compounds with positive and negative matching greater than 800 (maximum 1000) were selected and qualitative analysis was performed in combination with the retention index (RI). According to formula (I).

[0055] Cj=Ci*Aj / Ai (Ⅰ)

[0056] In formula (I): Cj is the mass concentration of 2,5-dimethylpyrazine, in mg / kg;

[0057] Ci is the mass concentration of the internal standard, in mg / mL;

[0058] Aj is the peak area of ​​2,5-dimethylpyrazine;

[0059] Ai is the peak area of ​​the internal standard.

[0060] In the present invention, the content of 2,5-dimethylpyrazine in peanut oil is 3.07-6.23 mg / kg, and the obtained peanut oil has no obvious raw fragrance and mushy smell and is mainly roasted fragrance; the content of 2,5-dimethylpyrazine in sunflower oil is 2.83-3.79 mg / kg, and the obtained sunflower oil has no obvious raw fragrance and mushy smell and is mainly roasted fragrance; the content of 2,5-dimethylpyrazine in rapeseed oil is 8.59-13.22 mg / kg, and the obtained rapeseed oil has no obvious raw fragrance and mushy smell and is mainly roasted fragrance; the content of 2,5-dimethylpyrazine in linseed oil is 9.88-15.0 The content of 2,5-dimethylpyrazine in sesame oil is 6.33-13.69 mg / kg, and the sesame oil obtained has no obvious raw and mushy smell and is mainly roasted aroma; the content of 2,5-dimethylpyrazine in soybean oil is 23.89-50.36 mg / kg, and the soybean oil obtained has no obvious raw and mushy smell and is mainly roasted aroma; the content of 2,5-dimethylpyrazine in corn oil is 0.01-0.78 mg / kg, and the corn oil obtained has no obvious raw and mushy smell and is mainly roasted aroma.

[0061] The third aspect of the present invention provides a method for producing flavored oil, wherein the method comprises the following steps:

[0062] (1) According to the above method, the aroma temperature of the oilseed used for producing flavor oil is calculated;

[0063] (2) producing oil from the oilseeds according to the above-mentioned aroma-generating temperature to obtain flavored oil.

[0064] According to the present invention, the oil production process includes: heating treatment, pressing and solid-liquid separation.

[0065] In the present invention, the heating treatment method can be conventional heating treatment technical means in the art. Preferably, the heating treatment method includes at least one of microwave heating, infrared heating, seed frying pan heating, steam frying pan heating and electric current magnetic effect heating. Microwave heating is further preferred. The conditions of microwave heating include: frequency of 8-12 Hz and time of 2-10 min.

[0066] In the present invention, the pressing method can adopt conventional pressing technology means in the art. Preferably, the pressing method includes: at least one of single-screw pressing, twin-screw pressing and hydraulic pressing, and more preferably single-screw pressing. The conditions of the single-screw pressing include: screw speed of 100-150r / min, feeding rate of 2-4kg / min.

[0067] In the present invention, the solid-liquid separation method can adopt conventional solid-liquid separation technical means in the art. Preferably, the solid-liquid separation method includes: filtration and / or centrifugal separation, and more preferably centrifugal separation. The conditions of the centrifugal separation include: a rotation speed of 3500-5000r / min and a time of 5-15min.

[0068] In the present invention, the reaction process also includes: degumming treatment and / or dewaxing treatment.

[0069] The present invention will be described in detail below through examples.

[0070] In the following embodiments and verification examples:

[0071] Peanut-Ⅰ was purchased from COFCO Corporation, and its origin is Shandong;

[0072] Peanut-II was purchased from COFCO Corporation and was produced in Henan;

[0073] Peanut-III was purchased from COFCO Corporation and produced in Hebei;

[0074] Sunflower seeds-Ⅰ were purchased from COFCO Corporation, and the origin was Xinjiang;

[0075] Sunflower seeds-II were purchased from COFCO Corporation and were produced in Inner Mongolia;

[0076] Rapeseed-Ⅰ was purchased from COFCO Corporation, and its origin is Sichuan;

[0077] Rapeseed-II was purchased from COFCO Corporation, and its origin was Chongqing;

[0078] Rapeseed-III was purchased from COFCO Corporation and was produced in Qinghai;

[0079] Rapeseed-IV was purchased from COFCO Corporation, and its origin is Anhui;

[0080] Flaxseed-Ⅰ was purchased from COFCO Corporation, and its origin is Inner Mongolia;

[0081] Flaxseed-II was purchased from COFCO Corporation, and its origin is Gansu;

[0082] Flaxseed-III was purchased from COFCO Corporation, and its origin is Shaanxi;

[0083] Sesame-Ⅰ was purchased from COFCO Corporation and was produced in Henan;

[0084] Sesame-II was purchased from COFCO Corporation and was produced in Nigeria;

[0085] Soybean-Ⅰ was purchased from COFCO Corporation and was produced in Heilongjiang;

[0086] Soybean-II was purchased from COFCO Corporation and was produced in Jilin;

[0087] Corn-Ⅰ was purchased from COFCO Corporation and was produced in Shandong;

[0088] Corn-II was purchased from COFCO Corporation and its origin is Heilongjiang.

[0089] Example 1

[0090] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0091] (1) The thousand-grain weight and arginine content of peanut-Ⅰ were measured respectively. The detailed results are shown in Table 2;

[0092] (2) According to the thousand-grain weight and arginine content of peanut-Ⅰ, the aroma temperature of peanut-Ⅰ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0093] Example 2

[0094] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0095] (1) The thousand-grain weight and arginine content of peanut-Ⅱ were measured respectively. The detailed results are shown in Table 2;

[0096] (2) According to the thousand-grain weight and arginine content of peanut-Ⅱ, the aroma temperature of peanut-Ⅱ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0097] Example 3

[0098] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0099] (1) The thousand-grain weight and arginine content of peanut-Ⅲ were measured respectively. The detailed results are shown in Table 2;

[0100] (2) According to the thousand-grain weight and arginine content of peanut-Ⅲ, the aroma temperature of peanut-Ⅲ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0101] Example 4

[0102] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0103] (1) The thousand-grain weight and arginine content of sunflower seeds-Ⅰ were measured respectively. The detailed results are shown in Table 2;

[0104] (2) According to the thousand-grain weight and arginine content of sunflower seeds-Ⅰ, the aroma temperature of sunflower seeds-Ⅰ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0105] Example 5

[0106] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0107] (1) The thousand-grain weight and arginine content of sunflower seeds-Ⅱ were measured respectively. The detailed results are shown in Table 2;

[0108] (2) According to the thousand-grain weight and arginine content of sunflower seeds-Ⅱ, the aroma temperature of sunflower seeds-Ⅱ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0109] Example 6

[0110] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0111] (1) The thousand-grain weight and arginine content of rapeseed-Ⅰ were measured respectively. The detailed results are shown in Table 2;

[0112] (2) According to the thousand-grain weight and arginine content of rapeseed-Ⅰ, the aroma temperature of rapeseed-Ⅰ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0113] Example 7

[0114] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0115] (1) The thousand-grain weight and arginine content of rapeseed-II were measured respectively. The detailed results are shown in Table 2;

[0116] (2) According to the thousand-grain weight and arginine content of rapeseed-Ⅱ, the aroma temperature of rapeseed-Ⅱ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0117] Example 8

[0118] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0119] (1) The thousand-grain weight and arginine content of rapeseed-Ⅲ were measured respectively. The detailed results are shown in Table 2;

[0120] (2) According to the thousand-grain weight and arginine content of rapeseed-III, the aroma temperature of rapeseed-III was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0121] Example 9

[0122] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0123] (1) The thousand-grain weight and arginine content of rapeseed-IV were measured respectively. The detailed results are shown in Table 2;

[0124] (2) According to the thousand-grain weight and arginine content of rapeseed-IV, the aroma temperature of rapeseed-IV was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0125] Example 10

[0126] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0127] (1) The thousand-grain weight and arginine content of flaxseed-Ⅰ were measured respectively. The detailed results are shown in Table 2;

[0128] (2) Based on the thousand-grain weight and arginine content of flaxseed-Ⅰ, the aroma temperature of flaxseed-Ⅰ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0129] Embodiment 11

[0130] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0131] (1) The thousand-grain weight and arginine content of flaxseed-II were measured respectively. The detailed results are shown in Table 2;

[0132] (2) According to the thousand-grain weight and arginine content of flax seed-Ⅱ, the aroma temperature of flax seed-Ⅱ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0133] Example 12

[0134] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0135] (1) The thousand-grain weight and arginine content of flaxseed-III were determined respectively. The detailed results are shown in Table 2;

[0136] (2) According to the thousand-grain weight and arginine content of flax seed-III, the aroma temperature of flax seed-III was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0137] Embodiment 13

[0138] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0139] (1) The thousand-grain weight and arginine content of sesame-Ⅰ were measured respectively. The detailed results are shown in Table 2;

[0140] (2) According to the thousand-grain weight and arginine content of sesame-Ⅰ, the aroma temperature of sesame-Ⅰ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0141] Embodiment 14

[0142] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0143] (1) The thousand-grain weight and arginine content of sesame-II were measured respectively. The detailed results are shown in Table 2;

[0144] (2) According to the thousand-grain weight and arginine content of sesame-Ⅱ, the aroma temperature of sesame-Ⅱ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0145] Embodiment 15

[0146] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0147] (1) The thousand-grain weight and arginine content of soybean-Ⅰ were measured respectively. The detailed results are shown in Table 2;

[0148] (2) Based on the thousand-grain weight and arginine content of soybean-Ⅰ, the aroma temperature of soybean-Ⅰ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0149] Example 16

[0150] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0151] (1) The thousand-grain weight and arginine content of soybean-Ⅱ were measured respectively. The detailed results are shown in Table 2;

[0152] (2) Based on the thousand-grain weight and arginine content of soybean-Ⅱ, the aroma temperature of soybean-Ⅱ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0153] Embodiment 17

[0154] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0155] (1) The thousand-grain weight and arginine content of corn-Ⅰ were measured respectively. The detailed results are shown in Table 2;

[0156] (2) According to the thousand-grain weight and arginine content of corn-Ⅰ, the aroma temperature of corn-Ⅰ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0157] Embodiment 18

[0158] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0159] (1) The thousand-grain weight and arginine content of corn-Ⅱ were measured respectively. The detailed results are shown in Table 2;

[0160] (2) According to the thousand-grain weight and arginine content of corn-Ⅱ, the aroma temperature of corn-Ⅱ was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0161] Comparative Example 1

[0162] In the traditional process, technical workers add peanuts-III into the seed frying pan and heat it. Based on the color of the peanuts-III after heating, they use a thermometer to measure the aroma temperature of the peanuts-III to be 180℃.

[0163] Comparative Example 2

[0164] In the traditional process, technical workers add rapeseed-IV into the seed frying pan and heat it. Based on the color of rapeseed-IV after heating, they use a thermometer to measure the aroma temperature of rapeseed-IV to be 148℃.

[0165] Comparative Example 3

[0166] In the traditional process, skilled workers add flax seeds-II into a seed frying pan and heat it. Based on the color of the flax seeds-II after heating, they use a thermometer to measure the aroma temperature of the flax seeds-II to be 150℃.

[0167] Test Example 1

[0168] The arginine content in oil seeds is determined according to GB 5009.124-2016;

[0169] The calculation formula of the thousand-grain weight of the oilseeds is: thousand-grain weight=(the weight of 1000 grains of raw materials randomly taken for the first time+the weight of 1000 grains of raw materials randomly taken for the second time+the weight of 1000 grains of raw materials randomly taken for the third time) / 3.

[0170] Table 2

[0171]

[0172]

[0173] Test Example 2

[0174] According to the aroma generation temperatures calculated in the above embodiments and comparative examples, the oil seeds in the above embodiments and comparative examples were pressed to produce flavorful oils and the flavors of the oils were judged. The results are shown in Table 3.

[0175] The method for producing flavored oils is as follows:

[0176] The oil seeds were added into a seed frying pan and heated by microwave at a frequency of 10 Hz to the aroma generating temperature obtained in the corresponding embodiments and comparative examples. After heating for 5 minutes, the oil seeds were put into a single screw press with a screw speed of 100 r / min and a feeding speed of 2 kg / min for pressing, and then centrifuged at 4000 r / min for 10 minutes to obtain flavored oil.

[0177] The specific method for judging flavor oils is as follows:

[0178] The method for determining the flavor sensory intensity score of oils and fats is as follows: the mixed oil is provided to 10 tasters (5 males and 5 females, aged 20-30 years old, healthy, no smoking or spicy food two hours before tasting, no disease), and after training, the mixed oil is scored according to the proposed scoring criteria. The average value of the 10 tasters is used to represent the flavor sensory intensity, and the scoring criteria are shown in Table 1.

[0179] Table 3

[0180]

[0181] Test Example 3

[0182] The specific method of the precision test is as follows: select 3 different batches of peanuts-Ⅰ, conduct three parallel experiments on each batch of peanuts-Ⅰ, and measure the corresponding thousand-grain weight and arginine content. The detailed results are shown in Table 4; according to the thousand-grain weight and arginine content of different batches of peanuts-Ⅰ, calculate the aroma temperature of different batches of peanuts-Ⅰ according to the above formula (1). The detailed results are shown in Table 4; according to the method for producing flavor oil in Test Example 2, produce flavor oil, and judge the flavor of different batches of oil according to the determination method and scoring standard of the flavor sensory intensity score of oil in Test Example 2. The detailed results are shown in Table 4.

[0183] Take the median of the aroma temperature of three parallel experiments of each batch of peanuts-Ⅰ, and subtract the corresponding median from the aroma temperature of three parallel experiments of each batch of peanuts-Ⅰ to obtain the median deviation.

[0184] Table 4

[0185]

[0186] Note: The median temperature of the aroma of batch 1 is 170℃, the median temperature of the aroma of batch 2 is 171℃, and the median temperature of the aroma of batch 1 is 172℃.

[0187] It can be seen from the data in Tables 2, 3 and 4 that by adopting the technical solutions of Examples 1-18 of the present invention and obtaining the aroma temperature according to the formula, and then pressing the oil according to the aroma temperature, and according to the content of 2,5-dimethylpyrazine in different oils and the flavor sensory intensity score of the oil, it is possible to judge the flavor oil without obvious raw aroma and burnt smell and with a main roasted aroma; according to the precision experimental test, the median deviation is between -1 and 1, the deviation is small, the data consistency is better, the formula has good accuracy and is applicable to all oilseeds for oil pressing, and can quickly judge the aroma temperature of oilseeds of different types, different origins and different batches, guide and optimize the production process of flavor oil without obvious raw aroma and burnt smell and with a main roasted aroma, realize the normalization and standardization of the production process, and make the flavor of the obtained oil stable. Compared with Example 3, in Comparative Example 1, the technical workers judged the aroma generation temperature according to their experience to press the oil, and the aroma generation temperature was 180°C. The aroma generation temperature was too high, and the resulting oil had a certain roasted aroma, with a burnt flavor as the main flavor; Compared with Example 9, in Comparative Example 2, the technical workers judged the aroma generation temperature according to their experience to press the oil, and the aroma generation temperature was 148°C. The aroma generation temperature was too low, and the resulting oil had a certain roasted aroma, with a raw aroma as the main flavor; Compared with Example 11, in Comparative Example 3, the technical workers judged the aroma generation temperature according to their experience to press the oil, and the aroma generation temperature was 150°C. The aroma generation temperature was too low, and the resulting oil was completely raw and had no roasted aroma.

[0188] 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 determining the aroma temperature of oilseeds, characterized in that: The method comprises: (1) Determine the thousand-grain weight and arginine content of oilseeds respectively; (2) Calculating the aroma generation temperature based on the thousand-grain weight and the arginine content.

2. The method according to claim 1, wherein: In step (2), the aroma temperature is calculated according to the following formula: T = {TRUNC[T1×a-T2×b+T3]}±3 Formula (1); In formula (1), T is the aroma generation temperature; a is the arginine content in the oilseeds, in wt%, b is the thousand-grain weight of the oilseed, in g, T1 is the temperature percentage weight coefficient, the unit is ℃ / wt%, T2 is the temperature quality coefficient, in °C / g, T3 is the temperature factor, in °C. TRUNC[] is an integer operator.

3. The method according to claim 1 or 2, wherein: In step (1), based on the total weight of the oil seeds, the content of arginine in the oil seeds is 0.56-4.12 wt%, preferably 0.86-3.74 wt%.

4. The method according to any one of claims 1 to 3, wherein: In step (1), the method for determining the thousand-grain weight of the oil seeds comprises: randomly taking 1000 seeds of the oil seeds and weighing them, sampling three times and calculating the average value to obtain the thousand-grain weight of the oil seeds.

5. The method according to any one of claims 1 to 4, wherein: In step (1), the oilseeds are selected from at least one of peanuts, sunflower seeds, rapeseed, flax seeds, sesame seeds, soybeans and corn.

6. Use of the method described in any one of claims 1 to 5 in the production of flavored oils and fats.

7. A method for producing flavored oil, characterized in that: The method comprises the following steps: (1) Calculating the aroma temperature of oil seeds used to produce flavor oils and fats according to the method described in any one of claims 1 to 5; (2) producing oil from the oilseeds according to the above-mentioned aroma-generating temperature to obtain flavored oil.

8. The method according to claim 7, wherein: The oil production process includes: heating treatment, pressing and solid-liquid separation.

9. The method according to claim 8, wherein: The heating treatment method includes at least one of microwave heating, infrared heating, seed frying pan heating, steam frying pan heating, oil bath heating and electric current magnetic effect heating, preferably microwave heating.

10. The method according to claim 8, wherein: The pressing method includes: at least one of single screw pressing, twin screw pressing and hydraulic pressing; And / or, the solid-liquid separation method includes: filtration and / or centrifugal separation.

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