Method for customized fragrance extraction and flavor stabilization of faint scent flavor grease

Abstract

The invention relates to the technical field of food, and discloses a method for customized fragrance extraction and flavor stabilization of faint scent flavor grease, application of the method and a method for producing flavor grease. The method comprises the following steps: (1) measuring the content of glutamic acid in oil seeds; and (2) calculating the aroma-producing temperature according to the content of the glutamic acid. The content of glutamic acid in the oil seeds is associated with the aroma-producing temperature, so that the aroma-producing temperature of the oil seeds of different types, different producing areas and different batches can be quickly judged, the production process of flavor oil with certain baking aroma and mainly with faint scent and green taste is guided and optimized, the standardization and standardization of the production process are realized, and the production efficiency is improved. And the prepared grease is stable in flavor.

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 a fragrant and flavored oil and an application thereof, and a method for producing the fragrant and flavored oil. 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] Traditional flavor oils are mainly strong-flavored oils prepared by hot frying and hot pressing. With consumers' pursuit of natural and healthy concepts, light-flavored oils with low processing levels, which retain more nutrients in the raw materials and are pressed at low temperatures, are widely welcomed, and the concept of low-temperature pressed oils has been deeply rooted in people's minds. However, the production efficiency of low-temperature pressed oils is greatly affected by the low degree of heating of the raw materials and the high residual oil after pressing.

[0004] According to research, furfural is a compound that can characterize the progress of the Maillard reaction. In the light-flavored flavor oil with a low degree of roasting, the concentration of furfural in different oils is different. The flavor of different oils can be judged according to the concentration of furfural in different oils. 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, and the degree of seed frying is determined by naked eye observation. There is no quantitative standard, which makes it difficult to achieve the standardization of oil flavor.

[0005] Therefore, it is necessary to provide a method for judging the aroma temperature of oil seeds to guide the normalization and standardization of traditional pressing processing technology, so as to quickly produce the original aroma and flavor oil that retains the original aroma of the oil seeds without reducing the oil yield. Summary of the invention

[0006] The purpose of the present invention is to overcome the problem that the traditional 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 flavors of oils, which are difficult to normalize and standardize, resulting in the prepared flavor oils with a certain roasted aroma and mainly raw aroma having unstable flavor and low oil yield, and to provide a method for customized aroma enhancement and flavor stabilization of fragrant flavor oils and their application, and a method for producing flavor oils.

[0007] 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 the following steps:

[0008] (1) Determination of the content of glutamic acid in oil seeds;

[0009] (2) Calculating the aroma generation temperature based on the glutamic acid content.

[0010] The second aspect of the present invention provides the application of the above method in producing flavored oils and fats.

[0011] The third aspect of the present invention provides a method for producing flavored oil, wherein the method comprises the following steps:

[0012] (1) Calculating the aroma temperature of oil seeds used to produce flavor oils and fats according to the method provided in the first aspect;

[0013] (2) producing oil from the oilseeds according to the above-mentioned aroma-generating temperature to obtain flavored oil.

[0014] Through the above technical solution, the present invention achieves the following technical effects:

[0015] The present invention can quickly determine the aroma growth temperature of oil seeds of different types, origins and batches by correlating the glutamic acid content in oil seeds with the aroma growth temperature, guide and optimize the production process of flavor oils with a certain roasted aroma and mainly fresh green flavor, realize the normalization and standardization of the production process, and stabilize the flavor of the prepared oils. DETAILED DESCRIPTION

[0016] 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.

[0017] 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.

[0018] A first aspect of the present invention provides a method for determining the aroma temperature of oilseeds, wherein the method comprises the following steps:

[0019] (1) Determination of the content of glutamic acid in oil seeds;

[0020] (2) Calculating the aroma generation temperature based on the glutamic acid content.

[0021] In the present invention, the aroma temperature is calculated according to the following formula:

[0022] T={TRUNC[c+ax-bx 2 ]}±3 Formula (1);

[0023] In formula (1), T is the aroma generation temperature;

[0024] x is the measured value of the glutamic acid content in the oilseeds,

[0025] a is the temperature coefficient -Ⅰ, in °C,

[0026] b is the temperature coefficient -Ⅱ, the unit is ℃,

[0027] c is the temperature factor, in °C,

[0028] TRUNC[] is an integer operator.

[0029] In the present invention, a is the temperature coefficient -I, a=22.81°C, b is the temperature coefficient -II, b=1.6343°C, c is the temperature factor, c=86.971°C; x is the measured value of the glutamic acid content in the oil seeds, for example, the measured glutamic acid content in the oil seeds is 1wt%, and the value is 1, regardless of the unit.

[0030] More specifically, in the present invention, the formula of the aroma temperature is obtained by the following method:

[0031] (1) Take three batches of different oil seeds and determine the amino acid composition and content of each batch of oil seeds.

[0032] (2) Each batch of different oilseeds is fried at 110-190°C and pressed to produce oil. The oils produced at different aroma production temperatures are subjected to sensory evaluation and the furfural content is measured to select the aroma production temperature of the oil that produces the most aroma.

[0033] (3) The amino acid detection results in the oilseeds and the aroma temperature corresponding to 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. For example, the plotting software used in this application is Excel.

[0034] (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 glutamic acid was R 2 It is 0.9856 and the highest (the maximum value is 1, the closer to 1, the more accurate the model), so the fitting of the aroma temperature corresponding to glutamate and the fragrance flavor sample is the most accurate; the fitting equation is T = 86.971 + 22.81x - 1.6343x2 ; When the glutamate content is 0, it means that the lowest temperature for producing aroma is 86.971℃.

[0035] In the present invention, the glutamic acid content in the oil seeds is 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 with a certain roasted aroma and mainly raw 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 3≤X<5 points, and it has a certain roasted aroma and is mainly raw aroma).

[0036] According to the present invention, in step (1), based on the total weight of the oil seeds, the content of glutamic acid in the oil seeds is 0.92-11.29 wt%, preferably 1.81-9.88 wt%.

[0037] In the present invention, the glutamic acid content in the oil seeds is determined according to GB 5009.124-2016.

[0038] 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.

[0039] The second aspect of the present invention provides the application of the above method in producing flavored oils and fats.

[0040] In the present invention, the method for determining the flavor oil is as follows:

[0041] 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.

[0042] Table 1 Scoring criteria for flavor suitability of mixed oil

[0043] standard Score (points) Odorless 0≤X＜1 Completely raw aroma, no roasted aroma 1≤X＜3 Has a certain roasted aroma, mainly raw aroma 3≤X＜5 There is no obvious raw or burnt smell, mainly roasted aroma 5≤X≤7 Has a certain roasted aroma, mainly caramel flavor 7＜X≤9 Completely burnt smell, no roasted or burnt aroma 9＜X≤10

[0044] In the present invention, the inventors have found that the flavor sensory intensity of oil is associated with the furfural content in the oil. The furfural content in the oil is measured using a gas chromatography-mass spectrometry instrument. The specific measurement method is as follows:

[0045] 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℃.

[0046] 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.

[0047] 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.

[0048] 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).

[0049] Cj=Ci*Aj / Ai (Ⅰ)

[0050] In formula (I): Cj is the mass concentration of furfural, in mg / kg;

[0051] Ci is the mass concentration of the internal standard, in mg / mL;

[0052] Aj is the peak area of ​​furfural;

[0053] Ai is the peak area of ​​the internal standard.

[0054] In the present invention, the content of furfural in peanut oil is 0.45-0.89 mg / kg, and the obtained peanut oil has a certain roasted aroma, mainly raw aroma; the content of furfural in sunflower oil is 2.6-3.92 mg / kg, and the obtained sunflower oil has a certain roasted aroma, mainly raw aroma; the content of furfural in rapeseed oil is 3.77-7.4 mg / kg, and the obtained rapeseed oil has a certain roasted aroma, mainly raw aroma; the content of furfural in flaxseed is 1.09-2.67 mg / kg. / kg, the prepared linseed oil has a certain roasted aroma, mainly raw aroma; the content of furfural in sesame oil is 0.24-1.05mg / kg, and the prepared sesame oil has a certain roasted aroma, mainly raw aroma; the content of furfural in soybean oil is 10.38-35.56mg / kg, and the prepared soybean oil has a certain roasted aroma, mainly raw aroma; the content of furfural in corn oil is 0.01-0.67mg / kg, and the prepared corn oil has a certain roasted aroma, mainly raw aroma.

[0055] The third aspect of the present invention provides a method for producing flavored oil, wherein the method comprises the following steps:

[0056] (1) Calculating the aroma temperature of oil seeds used to produce flavor oils and fats according to the method provided in the first aspect;

[0057] (2) producing oil from the oilseeds according to the above-mentioned aroma-generating temperature to obtain flavored oil.

[0058] According to the present invention, the oil production process includes: heating treatment, pressing and solid-liquid separation.

[0059] 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 0.5-2 min.

[0060] In the present invention, the pressing method can adopt conventional pressing technology means in the field. Preferably, the pressing method includes: at least one of single-screw pressing, twin-screw pressing and hydraulic pressing, and single-screw pressing is further preferred. The conditions of single-screw pressing include: screw speed of 150-200r / min, feeding rate of 5-8kg / min.

[0061] 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.

[0062] In the present invention, the reaction process also includes: degumming treatment and / or dewaxing treatment.

[0063] The present invention will be described in detail below through examples.

[0064] In the following embodiments and verification examples:

[0065] Peanut-Ⅰ was purchased from COFCO Corporation, and its origin is Shandong;

[0066] Peanut-II was purchased from COFCO Corporation and was produced in Henan;

[0067] Peanut-III was purchased from COFCO Corporation and produced in Hebei;

[0068] Sunflower seeds-Ⅰ were purchased from COFCO Corporation and were produced in Xinjiang;

[0069] Sunflower seeds-II were purchased from COFCO Corporation and were produced in Inner Mongolia;

[0070] Rapeseed-Ⅰ was purchased from COFCO Corporation, and its origin is Sichuan;

[0071] Rapeseed-II was purchased from COFCO Corporation, and its origin was Chongqing;

[0072] Rapeseed-III was purchased from COFCO Corporation and produced in Qinghai;

[0073] Rapeseed-IV was purchased from COFCO Corporation, and its origin is Anhui;

[0074] Flaxseed-Ⅰ was purchased from COFCO Corporation, and its origin is Inner Mongolia;

[0075] Flaxseed-II was purchased from COFCO Corporation, and its origin was Gansu;

[0076] Flaxseed-III was purchased from COFCO Corporation, and its origin is Shaanxi;

[0077] Sesame-Ⅰ was purchased from COFCO Corporation and was produced in Henan;

[0078] Sesame-II was purchased from COFCO Corporation and was produced in Nigeria;

[0079] Soybean-Ⅰ was purchased from COFCO Corporation and was produced in Heilongjiang;

[0080] Soybean-II was purchased from COFCO Corporation and was produced in Jilin;

[0081] Corn-Ⅰ was purchased from COFCO Corporation and was produced in Shandong;

[0082] Corn-II was purchased from COFCO Corporation and its origin is Heilongjiang.

[0083] Example 1

[0084] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0085] (1) The content of glutamic acid in peanut-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0086] (2) According to the content of glutamic acid in peanut-Ⅰ, the aroma temperature of peanut was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0087] Example 2

[0088] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0089] (1) The content of glutamic acid in peanut-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0090] (2) According to the content of glutamic acid in peanut-Ⅱ, the aroma temperature of peanuts was calculated according to the above formula (1). The detailed results are shown in Table 2

[0091] Example 3

[0092] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0093] (1) The content of glutamic acid in peanut-Ⅲ was determined respectively. The detailed results are shown in Table 2;

[0094] (2) According to the content of glutamic acid in peanut-Ⅲ, the aroma temperature of peanuts was calculated according to the above formula (1). The detailed results are shown in Table 2

[0095] Example 4

[0096] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0097] (1) The content of glutamic acid in sunflower seeds-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0098] (2) According to the content of glutamic acid in sunflower seeds-Ⅰ, the aroma temperature of sunflower seeds was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0099] Example 5

[0100] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0101] (1) The content of glutamic acid in sunflower seeds-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0102] (2) According to the content of glutamic acid in sunflower seeds-II, the aroma temperature of sunflower seeds was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0103] Example 6

[0104] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0105] (1) The content of glutamic acid in rapeseed-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0106] (2) According to the content of glutamic acid in rapeseed-Ⅰ, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0107] Example 7

[0108] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0109] (1) The content of glutamic acid in rapeseed-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0110] (2) According to the content of glutamic acid in rapeseed-Ⅱ, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0111] Example 8

[0112] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0113] (1) The content of glutamic acid in rapeseed-Ⅲ was determined respectively. The detailed results are shown in Table 2;

[0114] (2) According to the content of glutamic acid in rapeseed-III, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0115] Example 9

[0116] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0117] (1) The content of glutamic acid in rapeseed-IV was determined respectively. The detailed results are shown in Table 2;

[0118] (2) According to the content of glutamic acid in rapeseed-IV, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0119] Example 10

[0120] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0121] (1) The content of glutamic acid in flaxseed-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0122] (2) According to the content of glutamic acid in flax seed-Ⅰ, the aroma temperature of flax seed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0123] Embodiment 11

[0124] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0125] (1) The content of glutamic acid in flaxseed-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0126] (2) According to the content of glutamic acid in flax seed-Ⅱ, the aroma temperature of flax seed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0127] Example 12

[0128] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0129] (1) The content of glutamic acid in flaxseed-III was determined respectively. The detailed results are shown in Table 2;

[0130] (2) According to the content of glutamic acid in flax seed-III, the aroma temperature of flax seed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0131] Embodiment 13

[0132] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0133] (1) The content of glutamic acid in sesame-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0134] (2) According to the content of glutamic acid in sesame-Ⅰ, the aroma temperature of sesame was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0135] Embodiment 14

[0136] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0137] (1) The content of glutamic acid in sesame-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0138] (2) According to the content of glutamic acid in sesame-Ⅱ, the aroma temperature of sesame was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0139] Embodiment 15

[0140] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0141] (1) The content of glutamic acid in soybean-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0142] (2) According to the content of glutamic acid in soybean-Ⅰ, the aroma temperature of corn was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0143] Example 16

[0144] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0145] (1) The content of glutamic acid in soybean-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0146] (2) According to the content of glutamic acid in soybean-Ⅱ, the aroma temperature of corn was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0147] Embodiment 17

[0148] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0149] (1) The content of glutamic acid in corn-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0150] (2) According to the content of glutamic acid in corn-Ⅰ, the aroma temperature of corn was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0151] Embodiment 18

[0152] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0153] (1) The content of glutamic acid in corn-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0154] (2) According to the content of glutamic acid in corn-Ⅱ, the aroma temperature of corn was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0155] Comparative Example

[0156] Comparative Example 1

[0157] 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 170℃.

[0158] Comparative Example 2

[0159] 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 100℃.

[0160] Comparative Example 3

[0161] 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 105℃.

[0162] Test Example 1

[0163] The glutamic acid content in oil seeds is determined in accordance with GB 5009.124-2016.

[0164] Table 2

[0165] serial number Glutamic acid content (wt%) Aroma temperature (℃) Example 1 5.18 161±3 Example 2 5.92 164±3 Example 3 5.39 162±3 Example 4 2.46 133±3 Example 5 2.3 130±3 Example 6 3.02 140±3 Example 7 2.91 139±3 Example 8 3.01 140±3 Example 9 3.13 142±3 Example 10 4.76 158±3 Embodiment 11 4.03 152±3 Example 12 4.72 158±3 Embodiment 13 9.88 152±3 Embodiment 14 9.97 151±3 Embodiment 15 4.98 165±3 Example 16 4.92 165±3 Embodiment 17 2.34 131±3 Embodiment 18 2.5 133±3 Comparative Example 1 5.39 170 Comparative Example 2 3.13 100 Comparative Example 3 4.03 105

[0166] Test Example 2

[0167] 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.

[0168] The method for producing flavored oils is as follows:

[0169] The oil seeds were added into a seed frying pan and heated by microwave at a frequency of 8 Hz to the aroma temperature obtained in the corresponding embodiments and comparative examples. After heating for 1 min, the oil seeds were put into a single screw press with a screw speed of 150 r / min and a feeding speed of 5 kg / min for pressing, and then centrifuged at 4000 r / min for 10 min to obtain flavored oil.

[0170] The specific method for judging flavor oils is as follows:

[0171] 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.

[0172] Table 3

[0173]

[0174]

[0175] Test Example 3

[0176] The specific method of the precision test is as follows: select 3 different batches of peanuts, conduct three parallel experiments on each batch of peanuts, and determine the corresponding glutamic acid content. The detailed results are shown in Table 4; according to the glutamic acid content of different batches of peanuts, calculate the aroma temperature of different batches of peanuts 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.

[0177] Take the median of the aroma temperature of three parallel experiments for each batch of peanuts, subtract the corresponding median from the aroma temperature of three parallel experiments for each batch of peanuts, and get the median deviation.

[0178] Table 4

[0179]

[0180] Note: The median temperature of the aroma of batch 1 is 164℃, the median temperature of the aroma of batch 2 is 164℃, and the median temperature of the aroma of batch 1 is 164℃.

[0181] It can be seen from the data in Tables 2, 3 and 4 that by adopting the technical scheme 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 furfural in different oils and the flavor sensory intensity score of the oil, it is possible to judge the flavor oil with a certain roasted aroma and mainly raw 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 with a certain roasted aroma and mainly raw 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 170°C. The aroma generation temperature was too high, and the resulting flavor oil had no obvious raw aroma and burnt smell, and was mainly roasted aroma; 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 100°C. The aroma generation temperature was too low, and the resulting flavor oil was completely raw and had no roasted aroma; 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 105°C. The aroma generation temperature was too low, and the resulting flavor oil was completely raw and had no roasted aroma.

[0182] 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 the following steps: (1) Determination of the content of glutamic acid in oil seeds; (2) Calculating the aroma generation temperature based on the glutamic acid content.

2. The method according to claim 1, wherein: In step (2), the aroma temperature is calculated according to the following formula: T={TRUNC[c+ax-bx 2 ]}±3 Formula (1); In formula (1), T is the aroma generation temperature; x is the measured value of the glutamic acid content in the oilseeds, a is the temperature coefficient -Ⅰ, in °C, b is the temperature coefficient -Ⅱ, the unit is ℃, c 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 glutamic acid in the oil seeds is 0.92-11.29 wt %, preferably 1.81-9.88 wt %.

4. The method according to any one of claims 1 to 3, wherein in step (1), the oilseeds are selected from at least one of peanuts, sunflower seeds, rapeseed, linseed, sesame, soybeans and corn.

5. Use of the method described in any one of claims 1 to 4 in the production of flavored oils and fats.

6. 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 4; (2) producing oil from the oilseeds according to the above-mentioned aroma-generating temperature to obtain flavored oil.

7. The method according to claim 6, wherein: The oil production process includes: heating treatment, pressing and solid-liquid separation.

8. The method according to claim 7, 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.

9. The method according to claim 7, wherein: The pressing method includes at least one of single-screw pressing, twin-screw pressing and hydraulic pressing.

10. The method according to claim 7, wherein: The solid-liquid separation method includes: filtration and / or centrifugal separation.

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