Blend oil containing camellia oil and rapeseed oil and preparation method thereof

Abstract

The invention provides blend oil containing camellia oil and rapeseed oil and a preparation method of the blend oil, and belongs to the technical field of blend oil. Comprising the following raw materials in parts by weight: 20-50 parts of camellia oil and 50-80 parts of rapeseed oil. According to the formula, the nutritional advantages of two kinds of oil can be integrated, meanwhile, the taste is improved, the diversified requirements of consumers are met, meanwhile, the taste improving agent is added, the taste and fragrance of the oil can be obviously improved, the shelf life of the oil can be prolonged through the anti-oxidation effect, the taste of oleic acid is reduced, the taste of the blend oil is improved, and the blend oil has the fragrance of tea leaves. And consumers are easier to accept.

Description

Technical Field

[0001] The present invention relates to the technical field of blended oils, and particularly relates to a blended oil containing camellia oil and rapeseed oil and a preparation method thereof. Background Art

[0002] Edible oil, also known as "cooking oil", refers to animal or vegetable oils used in the process of making food. It is liquid at room temperature. Due to reasons such as raw material sources, processing technologies, and quality, common edible oils are mostly vegetable oils, including rapeseed oil, peanut oil, hempseed oil, corn oil, olive oil, camellia oil, palm oil, sunflower seed oil, soybean oil, sesame oil, linseed oil (flaxseed oil), grape seed oil, walnut oil, peony seed oil, etc.; Blended oil, also known as high-blend oil, is an edible oil prepared by proportionally blending two or more refined oils (except flavor oils) according to usage needs. Blended oil is transparent and can be used for stir-frying, frying, pan-frying, deep-frying or cold dressing. Blended oil generally selects refined soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil, etc. as the main raw materials, and can also be equipped with special oil esters such as refined rice bran oil, corn germ oil, camellia oleifera seed oil, safflower seed oil, wheat germ oil, etc. Its processing process is: select two or more of the above refined oil esters according to needs, and then through degumming, decolorization, deodorization, and blending to form blended oil. The shelf life of blended oil is generally 12 months. At present, there is only an enterprise standard for blended oil, and there is no national standard. The development prospect of blended oil is good, and it will become one of the oils favored by consumers.

[0003] Both camellia oil and rapeseed oil are common edible oils, each with its unique nutritional value and flavor characteristics. Camellia oil is rich in monounsaturated fatty acids, which helps to reduce cholesterol, while rapeseed oil contains relatively high polyunsaturated fatty acids, which are beneficial to cardiovascular health. However, the use of a single oil type often cannot meet the comprehensive needs of consumers for nutrition and taste. Therefore, it is of great significance to develop a blended oil formula that can retain the nutritional value of both oil types and improve the taste. Summary of the Invention

[0004] The purpose of the present invention is to provide a blended oil containing camellia oil and rapeseed oil and a preparation method thereof, which can integrate the nutritional advantages of the two oil types, improve the taste at the same time, meet the diverse needs of consumers, and at the same time add a taste improver, which can significantly improve the taste and fragrance of the oil and can, through antioxidant action, extend the shelf life of the oil, reduce the taste of oil rancidity, improve the taste of the blended oil, and have a tea fragrance, making it easier for consumers to accept.

[0005] The technical solution of the present invention is realized as follows:

[0006] The present invention provides a blended oil containing camellia oil and rapeseed oil, comprising the following raw materials in parts by weight: 20 - 50 parts of camellia oil and 50 - 80 parts of rapeseed oil.

[0007] As a further improvement of the present invention, it further includes 2-3 parts by weight of a taste improver.

[0008] As a further improvement of the present invention, the preparation method of the taste improver is as follows:

[0009] S1. Add tea leaves to water, heat to boiling for extraction, filter, keep the solid for use, dry the filtrate to obtain a tea water extract;

[0010] S2. Add the solid in step S1 to ethanol, heat under reflux for extraction, filter, concentrate and recover ethanol from the filtrate, dry to obtain a tea alcohol extract;

[0011] S3. Dissolve the tea water extract in water, add lecithin, vitamin E and the tea alcohol extract, dropwise add to camellia oil, emulsify, homogenize, filter to obtain a taste improver.

[0012] As a further improvement of the present invention, the heating time for boiling extraction in step S1 is 2-4 h, and the solid-liquid ratio of the tea leaves to water is 1:5-10 g / mL.

[0013] As a further improvement of the present invention, the heating time for reflux extraction in step S2 is 1-3 h, and the solid-liquid ratio of the solid to ethanol is 1:3-5 g / mL.

[0014] As a further improvement of the present invention, the mass ratio of the tea water extract, water, lecithin, vitamin E, tea alcohol extract and camellia oil in step S3 is 2-3:10-20:0.2-0.3:0.5-1:3-5:30-50.

[0015] As a further improvement of the present invention, the emulsification condition in step S3 is emulsification for 10-15 min under the condition of a rotation speed of 5000-8000 r / min, and the homogenization condition is 20-40 Mpa, the temperature is 30-40 °C, and the time is 15-25 min.

[0016] The present invention further protects a preparation method of a blended oil containing camellia oil and rapeseed oil as described above, including the following steps:

[0017] (1) Select raw materials of camellia oil and rapeseed oil;

[0018] (2) Mix camellia oil and rapeseed oil according to parts by weight to obtain a blended oil;

[0019] (3) Homogenize the blended oil, perform ultrafiltration to obtain a blended oil containing camellia oil and rapeseed oil.

[0020] The present invention further protects a preparation method of a blended oil containing camellia oil and rapeseed oil as described above, including the following steps:

[0021] (1) Select camellia oil, taste improver and rapeseed oil raw materials;

[0022] (2) Mix camellia oil and rapeseed oil by weight, add a taste improver to obtain a blended oil;

[0023] (3) Homogenize the blended oil, followed by ultrafiltration to obtain a blended oil containing camellia oil and rapeseed oil.

[0024] As a further improvement of the present invention, the conditions for homogenization are 30 - 50 Mpa, the temperature is 20 - 30 °C, and the time is 10 - 20 min.

[0025] The present invention has the following beneficial effects:

[0026] The formula of the present invention can integrate the nutritional advantages of two oil types, improve the taste at the same time, meet the diverse needs of consumers. Meanwhile, a taste improver is added. The taste improver is made from tea leaves, which contains rich antioxidants such as tea polyphenols, and also contains rich tea aromatic substances. The water-soluble tea extract is dissolved in water, and under the embedding of an emulsifier, antioxidant vitamin E and tea alcohol extract, a uniform water-in-oil emulsion is formed. When added to the blended oil of camellia oil and rapeseed oil, it can significantly improve the taste and fragrance of the oil, and through antioxidant action, extend the shelf life of the oil, reduce the taste of oil rancidity, improve the taste of the blended oil, and have the fragrance of tea, making it more acceptable to consumers. Specific Embodiments

[0027] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0028] Preparation Example 1 Preparation of Taste Improver

[0029] The method is as follows:

[0030] S1. Add 10 g of tea leaves to 50 mL of water, heat to boiling and extract for 2 h, filter, keep the solid for later use, and dry the filtrate to obtain a tea extract;

[0031] S2. Add 10 g of the solid in step S1 to 30 mL of ethanol, heat under reflux for 1 h, filter, concentrate the filtrate to recover ethanol, and dry to obtain a tea alcohol extract;

[0032] S3. Dissolve 2 g of tea water extract in 10 mL of water, add 0.2 g of lecithin, 0.5 g of vitamin E and 3 g of tea alcohol extract, dropwise add them into 30 g of camellia oil, emulsify for 10 min at a rotation speed of 5000 r / min, 20 Mpa, at a temperature of 30 °C, homogenize for 15 min, and filter to obtain a taste improver.

[0033] Preparation of the taste improver in Preparation Example 2

[0034] The method is as follows:

[0035] S1. Add 10 g of tea leaves to 100 mL of water, heat to boiling and extract for 4 h, filter, keep the solid for use, dry the filtrate to obtain tea water extract;

[0036] S2. Add 10 g of the solid in step S1 to 50 mL of ethanol, heat under reflux and extract for 3 h, filter, concentrate the filtrate to recover ethanol, and dry to obtain tea alcohol extract;

[0037] S3. Dissolve 3 g of tea water extract in 20 mL of water, add 0.3 g of lecithin, 1 g of vitamin E and 5 g of tea alcohol extract, dropwise add them into 50 g of camellia oil, emulsify for 15 min at a rotation speed of 8000 r / min, 40 Mpa, at a temperature of 40 °C, homogenize for 25 min, and filter to obtain a taste improver.

[0038] Preparation of the taste improver in Preparation Example 3

[0039] The method is as follows:

[0040] S1. Add 10 g of tea leaves to 75 mL of water, heat to boiling and extract for 3 h, filter, keep the solid for use, dry the filtrate to obtain tea water extract;

[0041] S2. Add 10 g of the solid in step S1 to 40 mL of ethanol, heat under reflux and extract for 2 h, filter, concentrate the filtrate to recover ethanol, and dry to obtain tea alcohol extract;

[0042] S3. Dissolve 2.5 g of tea water extract in 15 mL of water, add 0.25 g of lecithin, 0.7 g of vitamin E and 4 g of tea alcohol extract, dropwise add them into 40 g of camellia oil, emulsify for 12 min at a rotation speed of 6500 r / min, 30 Mpa, at a temperature of 35 °C, homogenize for 20 min, and filter to obtain a taste improver.

[0043] Example 1

[0044] This example provides a preparation method of a blended oil containing camellia oil and rapeseed oil, including the following steps:

[0045] (1) Select raw materials of camellia oil and rapeseed oil;

[0046] (2) Mix 35 parts by weight of camellia oil and 65 parts by weight of rapeseed oil;

[0047] (3) Homogenize the mixed oil, followed by ultrafiltration, to obtain a blended oil containing camellia oil and rapeseed oil. The conditions for homogenization are 40 Mpa, a temperature of 25 °C, and a time of 15 min.

[0048] Example 2

[0049] This example provides a method for preparing a blended oil containing camellia oil and rapeseed oil, comprising the following steps:

[0050] (1) Select camellia oil, a taste improver, and rapeseed oil as raw materials;

[0051] (2) Mix 20 parts by weight of camellia oil and 50 parts by weight of rapeseed oil, and add 2 parts by weight of the taste improver prepared in Preparation Example 1 to obtain a mixed oil;

[0052] (3) Homogenize the mixed oil, followed by ultrafiltration, to obtain a blended oil containing camellia oil and rapeseed oil. The conditions for homogenization are 30 Mpa, a temperature of 20 °C, and a time of 10 min.

[0053] Example 3

[0054] This example provides a method for preparing a blended oil containing camellia oil and rapeseed oil, comprising the following steps:

[0055] (1) Select camellia oil, a taste improver, and rapeseed oil as raw materials;

[0056] (2) Mix 50 parts by weight of camellia oil and 80 parts by weight of rapeseed oil, and add 3 parts by weight of the taste improver prepared in Preparation Example 2 to obtain a mixed oil;

[0057] (3) Homogenize the mixed oil, followed by ultrafiltration, to obtain a blended oil containing camellia oil and rapeseed oil. The conditions for homogenization are 50 Mpa, a temperature of 30 °C, and a time of 20 min.

[0058] Example 4

[0059] This example provides a method for preparing a blended oil containing camellia oil and rapeseed oil, comprising the following steps:

[0060] (1) Select camellia oil, a taste improver, and rapeseed oil as raw materials;

[0061] (2) Mix 35 parts by weight of camellia oil and 65 parts by weight of rapeseed oil, and add 2.5 parts by weight of the taste improver prepared in Preparation Example 3 to obtain a mixed oil;

[0062] (3) Homogenize the mixed oil and perform ultrafiltration to obtain a blended oil containing camellia oil and rapeseed oil. The conditions for homogenization are 40 Mpa, the temperature is 25 °C, and the time is 15 min.

[0063] Comparative Example 1

[0064] Compared with Example 3, the difference lies in that the taste improver is replaced by an equal amount of vitamin E.

[0065] Comparative Example 2

[0066] Compared with Example 3, the difference lies in that the taste improver is replaced by an equal amount of tea polyphenols.

[0067] Test Example 1

[0068] A taste evaluation group consisting of 20 professional reviewers evaluated the flavor of the blended oil containing camellia oil and rapeseed oil prepared in Examples 1-4 or Comparative Examples 1-2 according to the following 3 grades and gave scores. The average score (rounded off) was used as the evaluation result.

[0069] 1: Did not feel the good flavor of roasted camellia oil and rapeseed oil

[0070] 2: Felt the good flavor of roasted camellia oil and rapeseed oil

[0071] 3: Strongly felt the good flavor of roasted camellia oil and rapeseed oil

[0072] <Evaluation Method for Aroma during Heating>

[0073] Measure 50 ml of the test oil into a 100-ml beaker and heat it to 120 °C. Evaluate the aroma at this time according to the following 3 grades by 5 taste evaluation groups and give scores. The average score (rounded off) was used as the evaluation result.

[0074] 1: Did not feel the good aroma of roasted camellia oil and rapeseed oil

[0075] 2: Felt the good aroma of roasted camellia oil and rapeseed oil

[0076] 3: Strongly felt the good aroma of roasted camellia oil and rapeseed oil

[0077] <Evaluation Method for Unpleasant Flavors>

[0078] It was implemented together with the evaluation of taste and flavor. That is, 1-2 ml of the test oil at room temperature (20 °C) was held in the mouth, and the unpleasant flavors at this time (A: choking taste, bitter taste, astringent taste, B: sticky feeling, greasy feeling) were evaluated by the taste evaluation group according to the following 3 grades and gave scores. The average score (rounded off) was used as the evaluation result.

[0079] For A:

[0080] 1: Feeling of choking, bitterness or astringency

[0081] 2: Slightly feeling of choking, bitterness or astringency

[0082] 3: Not feeling of choking, bitterness or astringency;

[0083] For B:

[0084] 1: Feeling of stickiness or greasiness;

[0085] 2: Slightly feeling of stickiness or greasiness;

[0086] 3: Not feeling of stickiness or greasiness;

[0087] <Comprehensive evaluation method>

[0088] Conduct a comprehensive evaluation based on the evaluation results of taste and flavor, fragrance during heating, and unpleasant flavor.

[0089] ○: All evaluation results are 3

[0090] ×: As long as there is one evaluation result of 1

[0091] △: Other than the above ○ and ×.

[0092] The results are shown in Table 1.

[0093] Table 1

[0094]

[0095] As can be seen from the above table, the blended oil containing camellia oil and rapeseed oil prepared in Examples 2 - 4 of the present invention has a good comprehensive flavor.

[0096] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A blended oil containing camellia oil and rapeseed oil, characterized in that: The invention comprises the following raw materials in parts by weight: 20-50 parts of camellia oil and 50-80 parts of rapeseed oil.

2. The blended oil containing camellia oil and rapeseed oil according to claim 1, characterized in that: Also included is 2-3 parts by weight of a mouthfeel improver.

3. The blended oil containing camellia oil and rapeseed oil according to claim 2, characterized in that: The preparation method of the mouthfeel improver is as follows: S1. Adding tea leaves to water, heating to boiling for extraction, filtering, retaining the solid, and drying the filtrate to obtain a tea extract; S2. The solid in step S1 is added to ethanol, heated to reflux for extraction, filtered, the filtrate is concentrated to recover ethanol, and dried to obtain a tea alcohol extract; S3. Dissolve the tea extract in water, add lecithin, vitamin E and tea alcohol extract, add dropwise into the camellia oil, emulsify, homogenize, filter, and obtain a taste improver.

4. The blended oil containing camellia oil and rapeseed oil according to claim 3, characterized in that: The time of the heating and boiling extraction in step S1 is 2-4 hours, and the solid-liquid ratio of the tea leaves to water is 1:5-10 g / mL.

5. The blended oil containing camellia oil and rapeseed oil according to claim 3, characterized in that: The time of the heating reflux extraction in step S2 is 1-3 hours, and the solid-liquid ratio of the solid to ethanol is 1:3-5 g / mL.

6. The blended oil containing camellia oil and rapeseed oil according to claim 3, characterized in that: The mass ratio of the tea extract, water, lecithin, vitamin E, tea alcohol extract and camellia oil in step S3 is 2-3:10-20:0.2-0.3:0.5-1:3-5:30-50.

7. The blended oil containing camellia oil and rapeseed oil according to claim 3, characterized in that: The emulsification conditions in step S3 are emulsification at a rotation speed of 5000-8000 r / min for 10-15 min, and the homogenization conditions are 20-40 MPa, a temperature of 30-40° C., and a time of 15-25 min.

8. A method for preparing a blended oil containing camellia oil and rapeseed oil as claimed in claim 1, characterized in that: The following steps are involved: (1) Selecting camellia oil and rapeseed oil as raw materials; (2) mixing camellia oil and rapeseed oil according to parts by weight to obtain a mixed oil; (3) The mixed oil is homogenized and ultrafiltered to obtain a blended oil containing camellia oil and rapeseed oil.

9. A method for preparing a blended oil containing camellia oil and rapeseed oil as claimed in any one of claims 2 to 7, characterized in that: The following steps are involved: (1) Selecting camellia oil, taste improver and rapeseed oil as raw materials; (2) mixing camellia oil and rapeseed oil according to weight parts, and adding a taste improver to obtain a mixed oil; (3) The mixed oil is homogenized and ultrafiltered to obtain a blended oil containing camellia oil and rapeseed oil.

10. The preparation method according to claim 8 or 9, characterized in that: The homogenization conditions are 30-50Mpa, temperature 20-30°C, and time 10-20min.

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