Method for customized aroma enhancement and flavor stabilization of empyreumatique-flavor grease

Abstract

The invention relates to the technical field of food, and discloses a method for customized aroma enhancement and flavor stabilization of empyreumatique flavor oil, application of the method and a method for producing flavor oil. The method comprises the following steps: (1) determining the content of isoleucine in oil seeds; and (2) calculating the aroma-producing temperature according to the content of the isoleucine. The content of isoleucine in the oil seeds is associated with the aroma-producing temperature, so that the aroma-producing temperatures of different types, different producing areas and different batches of oil seeds can be quickly judged, a production process of flavor oil with certain roasted aroma and scorched aroma as a main component 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 flavoring of caramel flavored oil and grease and flavor stabilization thereof, and an application thereof, and a method for producing flavored oil and grease. Background Art

[0002] Consumers in different regions have different preferences for flavor oil consumption. Consumers in the southwest prefer rapeseed oil with a strong caramel flavor, consumers in the northwest prefer sesame oil with a strong paste flavor, and caramel-flavored soybean oil in the northeast is widely popular. Consumers in South China are keen on using peanut oil with a caramel flavor. This caramel flavor mainly comes from the high concentration of flavor compounds produced after the oil seeds are fried at high temperature. These compounds are mainly produced by the Maillard reaction. Therefore, in order to produce flavor oils with a suitable caramel flavor, appropriate process conditions should be used to control the production and concentration of caramel components. According to research, 2-methylbutanal is a compound that can characterize the process of the Maillard reaction. In caramel flavor oils with a high degree of baking, the concentration of 2-methylbutanal in different oils is different. The flavor of different oils can be judged according to the concentration of 2-methylbutanal in different oils.

[0003] At present, the production of burnt-flavored oils in the industry mainly relies on traditional hot pressing technology, but there are still limitations in the production of flavored oils by traditional hot pressing technology. First: The processing of flavored oils relies on the experience of workers, and the degree of seed frying is determined by visual observation. 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 the flavors are not the same. The production process is difficult to standardize and standardize, making it difficult to customize the flavor of oils. Third: Processing at too high a temperature often leads to the formation of polycyclic aromatic hydrocarbons, trans fatty acids, propylene glycol esters, and glycidyl esters, which affect the safety and quality of flavored oils.

[0004] 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 flavor oils with a certain roasted aroma, mainly caramel aroma, and make the flavor of the produced oils more stable and safer. Summary of the invention

[0005] 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 standardize, resulting in the problem that the flavor of the prepared flavored oil with a certain roasted aroma and mainly caramel aroma is unstable, and to provide a method for customized aroma enhancement and flavor stabilization of caramel flavored oil and its application, as well as a method for producing flavored oil.

[0006] 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:

[0007] (1) Determine the content of isoleucine in oil seeds;

[0008] (2) Calculating the aroma generation temperature according to the isoleucine content.

[0009] The second aspect of the present invention provides the application of the above method in producing flavored oils and fats.

[0010] A third aspect of the present invention provides a method for producing flavored oils and fats, wherein the method comprises the following steps:

[0011] (1) Calculating the aroma temperature of oil seeds used to produce flavor oils and fats according to the method provided in the first aspect;

[0012] (2) producing oil from the oilseeds according to the above-mentioned aroma-generating temperature to obtain flavored oil.

[0013] Through the above technical solution, the present invention achieves the following technical effects:

[0014] The present invention can quickly determine the aroma growth temperature of oil seeds of different types, different origins and different batches by correlating the isoleucine 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 caramel aroma, realize the normalization and standardization of the production process, and stabilize the flavor of the prepared oils. DETAILED DESCRIPTION

[0015] 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.

[0016] A first aspect of the present invention provides a method for determining the aroma temperature of oilseeds, wherein the method comprises the following steps:

[0017] (1) Determine the content of isoleucine in oil seeds;

[0018] (2) Calculating the aroma generation temperature according to the isoleucine content.

[0019] The second aspect of the present invention provides the application of the above method in producing flavored oils and fats.

[0020] A third aspect of the present invention provides a method for producing flavored oils and fats, wherein the method comprises the following steps:

[0021] (1) Calculating the aroma temperature of oil seeds used to produce flavor oils and fats according to the method provided in the first aspect;

[0022] (2) producing oil from the oilseeds according to the above-mentioned aroma-generating temperature to obtain flavored oil.

[0023] In the present invention, the aroma temperature is calculated according to the following formula:

[0024] T = {TRUNC[ax+b]} ± 3 Formula (1);

[0025] In formula (1), T is the aroma generation temperature;

[0026] x is the content of isoleucine in the oilseeds, in wt%,

[0027] a is the temperature coefficient, unit is ℃ / wt%,

[0028] b is the temperature factor, in °C,

[0029] TRUNC[] is an integer operator.

[0030] In the present invention, a is the temperature coefficient, a=47.091°C / wt%, and b is the temperature factor, b=139.35°C.

[0031] More specifically, in the present invention, the formula of the aroma generation temperature is obtained by the following method:

[0032] (1) Take three batches of different oil seeds and determine the amino acid composition and content of each batch of oil seeds.

[0033] (2) Each batch of different oilseeds is fried at 140-220°C and pressed to produce oil. The oils produced at different aroma production temperatures are subjected to sensory evaluation and the 2-methylbutanal content is determined to select the aroma production temperature that produces the oil with a mainly caramel aroma.

[0034] (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.

[0035] (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 0.8 and the highest (the maximum value is 1, the closer to 1, the more accurate the model is), so the fitting of the aroma temperature corresponding to the glutamate and the fragrance flavor sample is the most accurate; the determination coefficient is 47.091℃ / wt%, that is, for every 1wt% increase in isoleucine content, the aroma temperature needs to increase by 47.091℃ to promote the generation of caramel flavor substances;

[0036] (6) T3 = 139.35°C. This is verified by a large number of experiments. When the isoleucine content is the lowest, the aroma temperature must be at least 139.35°C to produce caramel flavor substances.

[0037] In the present invention, the isoleucine content in the oil seeds is associated with the aroma generation temperature through the above formula, so that the aroma generation temperature of oil seeds of different types, different origins and different batches can be quickly determined, and the production process of flavor oils with a certain roasted aroma and mainly caramelized 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 generation temperature is calculated according to the formula, and the flavor oil is produced according to the aroma generation temperature, so that the flavor score of the prepared oil is 7<X≤9 points, and the oil has a certain roasted aroma and is mainly caramelized aroma).

[0038] According to the present invention, in step (1), based on the total weight of the oil seeds, the content of isoleucine in the oil seeds is 0.34-2.07 wt%, preferably 0.56-1.77 wt%.

[0039] In the present invention, the isoleucine content in the oil seeds is determined according to GB 5009.124-2016.

[0040] 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.

[0041] The second aspect of the present invention provides the application of the above method in producing flavored oils and fats.

[0042] In the present invention, the method for determining the flavor oil is as follows:

[0043] 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.

[0044] Table 1 Scoring criteria for flavor suitability of mixed oil

[0045] 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

[0046] In the present invention, the inventors have found that the flavor sensory intensity of oil is associated with the content of 2-methylbutyraldehyde in the oil. The content of 2-methylbutyraldehyde in the oil is measured using a gas chromatography-mass spectrometry instrument, and the specific measurement method is as follows:

[0047] 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℃.

[0048] 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.

[0049] 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.

[0050] 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).

[0051] Cj=Ci*Aj / Ai (Ⅰ)

[0052] In formula (I): Cj is the mass concentration of 2-methylbutyraldehyde, in mg / kg;

[0053] Ci is the mass concentration of the internal standard, in mg / mL;

[0054] Aj is the peak area of ​​2-methylbutanal;

[0055] Ai is the peak area of ​​the internal standard.

[0056] In the present invention, the content of 2-methylbutyraldehyde in peanut oil is 0.78-1.99 mg / kg, and the obtained peanut oil has a certain roasted aroma, mainly with caramel aroma; the content of 2-methylbutyraldehyde in sunflower oil is 0.89-2.01 mg / kg, and the obtained sunflower oil has a certain roasted aroma, mainly with caramel aroma; the content of 2-methylbutyraldehyde in rapeseed oil is 3.06-5.58 mg / kg, and the obtained rapeseed oil has a certain roasted aroma, mainly with caramel aroma; the content of 2-methylbutyraldehyde in linseed oil is 1.77-4. The content of 2-methylbutanal in sesame oil is 0.97-1.88mg / kg, and the sesame oil obtained has a certain roasted aroma, mainly with caramel aroma; the content of 2-methylbutanal in soybean oil is 3.67-7.11mg / kg, and the soybean oil obtained has a certain roasted aroma, mainly with caramel aroma; the content of 2-methylbutanal in corn oil is 0.79-2.55mg / kg, and the corn oil obtained has a certain roasted aroma, mainly with caramel aroma.

[0057] A third aspect of the present invention provides a method for producing flavored oils and fats, wherein the method comprises the following steps:

[0058] (1) Calculating the aroma temperature of oil seeds used to produce flavor oils and fats according to the method provided in the first aspect;

[0059] (2) producing oil from the oilseeds according to the above-mentioned aroma-generating temperature to obtain flavored oil.

[0060] According to the present invention, the oil production process includes: heating treatment, pressing and solid-liquid separation.

[0061] In the present invention, the heating treatment method can adopt conventional heating treatment technical means in the field. Preferably, the heating treatment method includes: at least one of hot air heating, microwave heating, infrared heating, seed frying pan heating, steam frying pan heating and electric current magnetic effect heating. Further preferably, seed frying pan heating is used. The conditions for heating the seed frying pan include: the bottom temperature of the pan is 250-350°C and the oil is heated from room temperature to the target temperature within 30-40 minutes.

[0062] 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 60-100r / min, feeding rate of 1-3kg / min.

[0063] 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.

[0064] In the present invention, the reaction process also includes: degumming treatment and / or dewaxing treatment.

[0065] The present invention will be described in detail below through examples.

[0066] In the following embodiments and verification examples:

[0067] Peanut-Ⅰ was purchased from COFCO Corporation, and its origin is Shandong;

[0068] Peanut-II was purchased from COFCO Corporation and was produced in Henan;

[0069] Peanut-III was purchased from COFCO Corporation and produced in Hebei;

[0070] Sunflower seeds-Ⅰ were purchased from COFCO Corporation and were produced in Xinjiang;

[0071] Sunflower seeds-II were purchased from COFCO Corporation and were produced in Inner Mongolia;

[0072] Rapeseed-Ⅰ was purchased from COFCO Corporation, and its origin is Sichuan;

[0073] Rapeseed-II was purchased from COFCO Corporation, and its origin was Chongqing;

[0074] Rapeseed-III was purchased from COFCO Corporation and produced in Qinghai;

[0075] Rapeseed-IV was purchased from COFCO Corporation, and its origin is Anhui;

[0076] Flaxseed-Ⅰ was purchased from COFCO Corporation, and its origin is Inner Mongolia;

[0077] Flaxseed-II was purchased from COFCO Corporation, and its origin was Gansu;

[0078] Flaxseed-III was purchased from COFCO Corporation, and its origin is Shaanxi;

[0079] Sesame-Ⅰ was purchased from COFCO Corporation and was produced in Henan;

[0080] Sesame-II was purchased from COFCO Corporation;

[0081] Soybean-Ⅰ was purchased from COFCO Corporation and was produced in Heilongjiang;

[0082] Soybean-II was purchased from COFCO Corporation and was produced in Jilin;

[0083] Corn-Ⅰ was purchased from COFCO Corporation and was produced in Shandong;

[0084] Corn-II was purchased from COFCO Corporation and its origin is Heilongjiang.

[0085] Example 1

[0086] This embodiment is used to illustrate the method for determining the aroma-generating temperature of oilseeds of the present invention.

[0087] (1) The content of isoleucine in peanut-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0088] (2) According to the isoleucine content in peanut-Ⅰ, the aroma temperature of peanuts was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0089] Example 2

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

[0091] (1) The content of isoleucine in peanut-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0092] (2) According to the isoleucine content in peanut-Ⅱ, the aroma temperature of peanuts was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0093] Example 3

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

[0095] (1) The isoleucine content in peanut-Ⅲ was determined respectively. The detailed results are shown in Table 2;

[0096] (2) According to the isoleucine content in peanut-III, the aroma temperature of peanuts was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0097] Example 4

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

[0099] (1) The content of isoleucine in sunflower seeds-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0100] (2) According to the isoleucine content 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.

[0101] Example 5

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

[0103] (1) The content of isoleucine in sunflower seeds-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0104] (2) According to the isoleucine content 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.

[0105] Example 6

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

[0107] (1) The content of isoleucine in rapeseed-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0108] (2) According to the isoleucine content in rapeseed-Ⅰ, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0109] Example 7

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

[0111] (1) The content of isoleucine in rapeseed-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0112] (2) According to the isoleucine content in rapeseed-Ⅱ, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0113] Example 8

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

[0115] (1) The content of isoleucine in rapeseed-Ⅲ was determined respectively. The detailed results are shown in Table 2;

[0116] (2) According to the isoleucine content in rapeseed-III, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0117] Example 9

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

[0119] (1) The content of isoleucine in rapeseed-IV was determined respectively. The detailed results are shown in Table 2;

[0120] (2) According to the isoleucine content in rapeseed-IV, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0121] Example 10

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

[0123] (1) The content of isoleucine in flaxseed-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0124] (2) According to the isoleucine content in flaxseed-Ⅰ, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0125] Embodiment 11

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

[0127] (1) The content of isoleucine in flaxseed-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0128] (2) According to the isoleucine content in flaxseed-Ⅱ, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0129] Example 12

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

[0131] (1) The content of isoleucine in flaxseed-III was determined respectively. The detailed results are shown in Table 2;

[0132] (2) According to the isoleucine content in flaxseed-III, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0133] Embodiment 13

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

[0135] (1) The content of isoleucine in sesame-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0136] (2) According to the isoleucine content in sesame-Ⅰ, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0137] Embodiment 14

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

[0139] (1) The content of isoleucine in sesame-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0140] (2) According to the isoleucine content in sesame-Ⅱ, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0141] Embodiment 15

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

[0143] (1) The content of isoleucine in soybean-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0144] (2) According to the isoleucine content in soybean-Ⅰ, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0145] Example 16

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

[0147] (1) The content of isoleucine in soybean-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0148] (2) According to the isoleucine content in soybean-Ⅱ, the aroma temperature of rapeseed was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0149] Embodiment 17

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

[0151] (1) The isoleucine content in corn-Ⅰ was determined respectively. The detailed results are shown in Table 2;

[0152] (2) According to the isoleucine content in corn-Ⅰ, the aroma temperature of corn was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0153] Embodiment 18

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

[0155] (1) The content of isoleucine in corn-Ⅱ was determined respectively. The detailed results are shown in Table 2;

[0156] (2) According to the isoleucine content in corn-Ⅱ, the aroma temperature of corn was calculated according to the above formula (1). The detailed results are shown in Table 2.

[0157] Comparative Example 1

[0158] 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 195℃.

[0159] Comparative Example 2

[0160] 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 159℃.

[0161] Comparative Example 3

[0162] In the traditional process, technical workers add flax seeds-II into the 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 flax seeds-II to be 170℃.

[0163] Test Example 1

[0164] The isoleucine content in oil seeds is determined in accordance with GB 5009.124-2016.

[0165] Table 2

[0166]

[0167]

[0168] Test Example 2

[0169] 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.

[0170] The method for producing flavored oils is as follows:

[0171] Add oil seeds into a drum seed frying pan with a bottom temperature of 250-350°C. Heat the oil from room temperature to the aroma generating temperature obtained in the corresponding embodiments and comparative examples within 30-40 minutes. After heating for 30 minutes, put the oil seeds into a single screw press with a screw speed of 80 r / min and a feeding speed of 2 kg / min for pressing, and then centrifuge at 4000 r / min for 10 minutes to obtain flavored oil.

[0172] The specific method for judging flavor oils is as follows:

[0173] 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.

[0174] Table 3

[0175]

[0176]

[0177] Test Example 3

[0178] The specific method of the precision test is as follows: select 3 different batches of rapeseed, conduct three parallel experiments on each batch of rapeseed, and determine the corresponding isoleucine content. The detailed results are shown in Table 4; according to the isoleucine content of different batches of rapeseed, calculate the aroma temperature of different batches of rapeseed according to the above formula (1). The detailed results are shown in Table 4; according to the method for producing flavored oil in Test Example 2, produce flavored 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 the median deviation of Table 4.

[0179] Take the median of the aroma temperature of three parallel experiments for each batch of rapeseed, subtract the corresponding median from the aroma temperature of three parallel experiments for each batch of rapeseed to obtain the median deviation.

[0180] Table 4

[0181]

[0182]

[0183] Note: The median temperature of the aroma of batch 1 is 172℃, the median temperature of the aroma of batch 2 is 174℃, and the median temperature of the aroma of batch 1 is 175℃.

[0184] 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-methylbutanal 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 caramel 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 oils without obvious raw and roasted aromas and mainly caramel 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 195°C. The aroma generation temperature was too high, and the resulting oil had a completely burnt smell, without any roasted aroma or burnt 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 159°C. The aroma generation temperature was too low, and the resulting oil had no obvious raw aroma or burnt smell, and was mainly 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 170°C. The aroma generation temperature was too low, and the resulting oil had a certain roasted aroma and was mainly raw aroma.

[0185] 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) Determine the content of isoleucine in oil seeds; (2) Calculating the aroma generation temperature according to the isoleucine content.

2. The method according to claim 1, wherein: In step (2), the aroma temperature is calculated according to the following formula: T = {TRUNC[ax+b]} ± 3 Formula (1); In formula (1), T is the aroma generation temperature; x is the content of isoleucine in the oilseeds, in wt%, a is the temperature coefficient, unit is ℃ / wt%, b 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 isoleucine in the oil seeds is 0.34-2.07 wt%, preferably 0.56-1.77 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, and microwave heating is more preferred.

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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