Aroma-enhanced peanut oil and aroma-enhanced production process thereof

Abstract

The invention relates to the technical field of edible oil processing, and particularly discloses aroma-enhanced peanut oil and an aroma-enhanced production process thereof. An aroma-enhancing production process of aroma-enhancing peanut oil comprises the following steps: adjusting the water content of a peanut raw material, performing ultrasonic oscillation on the peanut raw material, performing mechanical squeezing and separation to obtain peanut crude oil and peanut cake meal, performing steam explosion on the peanut cake meal, soaking the peanut cake meal in a pretreatment membrane solution, and performing thermal reaction and distillation concentration to obtain the aroma-enhancing peanut oil. Mixing the fragrant concentrated solution with the peanut crude oil, extracting, and separating to obtain the aroma-enhanced peanut oil. According to the aroma-enhancing production process of the aroma-enhancing peanut oil, the loss of aroma and the damage of nutrient substances in the processing process of the peanut oil can be effectively reduced, and the flavor strength and the aroma richness of the peanut oil product are improved.

Description

Technical Field

[0001] The present application relates to the technical field of edible oil processing, and more specifically, it relates to an aroma-enhanced peanut oil and its aroma-enhanced production process. Background Art

[0002] As one of the traditional edible oils in China, peanut oil occupies a crucial position in the cooking field with its unique qualities of bright color and fragrant smell. It can not only add a special aroma and flavor to food, but also be rich in various nutrients beneficial to the human body, such as unsaturated fatty acids, vitamin E, etc., and is deeply loved by consumers. With the improvement of living standards and the enhancement of health awareness, consumers' requirements for the quality of peanut oil are also increasing day by day, pursuing both nutritional value and flavor characteristics.

[0003] Currently, the production of peanut oil mainly adopts two processes: cold pressing and hot pressing. Regarding the above-mentioned related technologies, the inventor found that although the cold pressing method can separate the oil from the raw materials through physical mechanical pressure below 60°C, and can better retain nutrients such as peanut protein and the original flavor, only part of the peanut cell wall is broken under the action of the machine, and a large amount of aroma components will remain in the peanut cake and cannot be utilized, resulting in the aroma of peanut oil not being strong enough.

[0004] For strongly fragrant peanut oil, the peanut oil produced by the hot pressing method has a higher heating temperature, and the sugar and peanut protein in peanuts undergo the Maillard reaction at a higher temperature, generating more flavor substances and having a stronger fragrance. The occurrence of the Maillard reaction between the sugar and protein in the peanut raw materials will also promote the generation of aroma. However, improper control of the high-temperature treatment and reaction process often easily leads to an excessive Maillard reaction, producing some by-products, resulting in a deeper color of the oil, having an adverse effect on the flavor of peanut oil, damaging the quality of peanut oil. At the same time, high temperature also accelerates the volatilization of key aroma components, leading to a reduction in the characteristic quality of peanut oil.

[0005] Therefore, it is urgently necessary to improve the traditional peanut oil production process and develop an aroma-enhanced process that can effectively regulate the generation, retention, and stable preservation of the aroma of peanut oil, so as to reduce the loss of the characteristic aroma of peanut oil during the production process and enhance the flavor intensity of peanut oil products. Summary of the Invention

[0006] In order to reduce the loss of aroma and the damage of nutrients in the peanut oil processing process, and enhance the flavor intensity and fragrance richness of peanut oil products, the present application provides an aroma-enhanced peanut oil and its aroma-enhanced production process.

[0007] In the first aspect, the present application provides an aroma-enhanced production process for aroma-enhanced peanut oil, adopting the following technical scheme: An aroma-enhanced production process for aroma-enhanced peanut oil, comprising the following steps: S1: removing the red skin of peanuts to obtain peanut kernels, and then crushing them to obtain peanut raw materials; S2: spraying water on the surface of the peanut raw material, stirring until the moisture content is (17±1)%, then ultrasonically vibrating, and finally drying to a moisture content of (7±1)%, to obtain a pretreated peanut material; S3: Mechanically pressing the pretreated peanut material to separate the peanut crude oil and peanut cake; S4: steam explosion of peanut cake, followed by infiltration treatment to obtain pretreated peanut cake raw material; S5: heating the pretreated peanut cake raw material for reaction and then performing vacuum distillation to concentrate the raw material to obtain a flavor extract concentrate; S6: The flavor extraction concentrate is mixed with peanut crude oil, extracted, and separated into oil and water to obtain flavored peanut oil.

[0008] The inventor first adjusted the moisture content of the peanut raw material obtained after the peanuts were crushed to (17±1)%, and then adjusted the moisture content to (7±1)% after wet ultrasonic vibration, thereby softening the cell structure and causing the cell wall to slightly crack. This, on the one hand, promoted the release of aroma components during subsequent low-temperature pressing and retained them in the peanut crude oil, reducing the escape of aroma caused by traditional high-temperature drying, and at the same time retained volatile aroma precursor substances in the peanut cake, such as free amino acids, reducing sugars, etc., laying a material foundation for the subsequent thermal reaction of the peanut cake, and improving the aroma level of the subsequent aroma extraction concentrate.

[0009] Steam explosion of peanut cake can use high-pressure steam to destroy the lignin structure of the cake cell wall, efficiently release the oil and aroma components in the peanut cake, avoid nutritional loss caused by long-term high temperature, and work with subsequent thermal reactions to significantly improve the extraction and enrichment efficiency of aroma components in peanut cake.

[0010] By adopting the above technical scheme, the cold and hot methods, physical and chemical means are linked. First, the cold pressing process is used to retain the nutrients such as peanut protein and the aroma components in the crude oil. Then, the aroma components in the peanut cake are extracted and enriched by pretreating the peanut cake and performing a thermal reaction to obtain the aroma extraction concentrate, which is then compounded to obtain the flavored peanut oil. The process of combining low-temperature aroma locking and heat-promoting aroma generation not only retains more nutrients such as peanut protein, but also effectively extracts and enriches a large number of substances in the peanut cake, which significantly improves the flavor intensity and aroma richness of the peanut oil product.

[0011] Optionally, the infiltration treatment in step S4 includes the following steps: The peanut cake meal after steam explosion treatment was soaked in the pre-treatment membrane solution at a solid-liquid ratio of 1:(6-8), stirred at 45-50 °C for 0.5-1 h, then cooled to 35-40 °C and continuously stirred for 0.5-1 h, and then filtered to obtain the pre-treated peanut cake meal raw material.

[0012] By adopting the above technical solution, the segmented temperature control can efficiently promote the penetration of the components of the pre-treatment membrane solution, realize the staged release and coating locking of flavor-active substances, and significantly reduce the problem of the escape of aroma components in the traditional flavor-enhancing process.

[0013] Optionally, by mass percentage, the raw materials of the pre-treatment membrane solution include 5-10% of propylene glycol, 6-10% of β-cyclodextrin, 2-4% of aspartic acid, 3-5% of pullulan polysaccharide, 10-15% of choline-lactic acid eutectic solvent, and 0.5-0.8% of tea polyphenols, and the balance is water.

[0014] The inventors found that the amphiphilic effect of propylene glycol can reduce the surface tension, promote the uniform dispersion of various raw material components in the pre-treatment membrane solution, and enhance the encapsulation efficiency of β-cyclodextrin for hydrophobic aroma components such as aldehydes and pyrazines, which helps to stabilize thermosensitive components and reduce high-temperature damage and volatilization loss during the processing and production process. During the subsequent gradient heating process, the cyclodextrin-flavor complex begins to dissociate, realizing the gradual release of Maillard reaction precursors, generating aroma components synchronously with the Maillard reaction, acting as a reaction promoter, enhancing the content of aroma components, as well as the persistence and hierarchy of flavor generation.

[0015] As an amino acid donor, aspartic acid can react with reducing sugars during the gradient heating process to generate key aroma components such as pyrroline and pyrazine, improving the flavor intensity in the flavor extract.

[0016] As a natural polysaccharide, pullulan polysaccharide can form a dense water-soluble film layer covering the surface of peanut cake meal, reducing the penetration of oxygen and inhibiting the occurrence of oxidation reactions. Compared with the water-soluble film layers formed by chitosan or alginate, the combination of the shear-thinning property of pullulan polysaccharide and the low-viscosity property of choline-lactic acid eutectic solvent can effectively reduce the viscosity of the membrane solution and achieve efficient deep infiltration.

[0017] During the subsequent heating process, the choline-lactic acid eutectic solvent can form a porous structure through ionic swelling, expanding the pores, which improves the mass transfer efficiency of Maillard reactants such as intracellular reducing sugars and amino acids, and also ensures uniform heating during the heating stage.

[0018] The choline-lactic acid eutectic solvent can promote the dissolution of lipophilic aroma components, such as pyrazines, through hydrogen bonding and ion-dipole interactions, and stabilize polar substances, such as furanones, thereby achieving high extraction efficiency.

[0019] By adopting the above technical solution, β-cyclodextrin and pullulan form a three-dimensional network stable system, which can efficiently form a protection barrier and slow-release system for aroma molecules, reduce the high-temperature damage and volatilization loss of aroma components, and enhance the aroma intensity and layering in the flavor extract. In addition, both propylene glycol and aspartic acid can form hydrogen bond networks with tea polyphenols, synergistically enhancing the stability of the antioxidant system, and achieving the purpose of preventing oil oxidation and preventing the deepening of oil color with less tea polyphenol dosage.

[0020] Optionally, the steam pressure for steam explosion treatment in step S4 is 1.5 - 2 MPa, and the pressure holding time is 25 - 35 s.

[0021] By adopting the above technical solution, compared with traditional high-temperature steaming and frying, it can efficiently destroy the lignin structure of the cell wall of cake and meal, promote the release of more flavor-active substances, and provide microporous channels for the penetration of the subsequent pretreatment membrane liquid.

[0022] Optionally, the heating reaction of the pretreated peanut cake and meal raw material in step S4 is a gradient heating reaction, including the following steps: First, at 100 - 110 °C, carry out a thermal reaction for 15 - 20 min, then raise the temperature to 110 - 120 °C and carry out a thermal reaction for 20 - 30 min, and finally at 90 - 100 °C, carry out a thermal reaction for 35 - 45 min.

[0023] By adopting the above technical solution, controlling the temperature in stages can effectively avoid the destruction of heat-sensitive aroma components such as aldehydes and pyrazines by a single high temperature, avoid the single flavor or excessive degradation caused by traditional constant-temperature heating, and significantly improve the efficiency, aroma intensity and complexity of flavor extraction.

[0024] Optionally, the particle size of the peanut raw material is (1.5 ± 0.5) mm.

[0025] Optionally, the temperature of mechanical pressing in step S3 is 40 - 50 °C, the pressure is 40 - 60 MPa, and the pressing time is 2 - 4 h.

[0026] In the second aspect, the present application provides a flavor-enhanced peanut oil, adopting the following technical solution: A flavor-enhanced peanut oil is obtained by the flavor-enhanced production process of a flavor-enhanced peanut oil of the present application.

[0027] In summary, the present application has the following beneficial effects: 1. Since this application combines the cold method and the hot method, first retains various nutrients in peanut protein through the cold pressing process, and then extracts and enriches the aroma components in peanut cake through the pretreatment and thermal reaction of peanut cake, and then compound them to obtain the flavor-enhanced peanut oil, realizing the process of combining low-temperature aroma locking and heat-promoted aroma generation, efficiently extracting and retaining the aroma components in peanut cake, and enhancing the flavor intensity and aroma richness of the peanut oil product.

[0028] 2. This application uses a pretreatment membrane solution containing β-cyclodextrin, pullulan polysaccharide and choline-lactic acid eutectic solvent to infiltrate peanut cake after steam explosion of peanut cake, combined with the heat treatment process, the aroma components are released to the maximum extent and locked by the protective film formed by the pretreatment membrane solution. During the subsequent heating process, the cyclodextrin-aroma complex gradually dissociates, realizing the gradual release of Maillard reaction precursor substances, generating more aroma components synchronously with the Maillard reaction, playing the role of a reaction promoter, and at the same time protecting the aroma components, effectively reducing the high-temperature damage and volatilization loss of aroma components during heat treatment, and enhancing the persistence and layering of aroma generation.

[0029] 3. This application uses steam explosion to destroy the lignin structure of the cell wall of peanut cake, providing a microporous channel for the penetration of the subsequent pretreatment membrane solution, promoting the infiltration effect of the pretreatment membrane solution. Compared with traditional high-temperature steaming and frying, it can promote the release of more Maillard reaction precursor reactants, promote the occurrence of the Maillard reaction to generate more aroma components, and enhance the content of aroma components in the flavor extraction concentrate. Specific embodiments

[0030] The following examples further illustrate this application in detail.

[0031] Raw materials Unless otherwise specified, the raw materials used in the preparation examples, examples and comparative examples of this application are all commercially available food-grade products, which can be used as food additives in food processing. Specifically: Aspartic acid, selected from Hengxiyuan, L-aspartic acid, with an effective content of ≥99%; Pullulan polysaccharide, selected from Mimei Biology, with an effective content of ≥99%; Choline chloride, selected from Jinan Dongxuan Biotechnology Co., Ltd., sadas choline chloride; Lactic acid, selected from Jindan Lactic Acid, with an effective content of ≥80%; Tea polyphenols, selected from Qingdao Hezhan Biotechnology Co., Ltd., 32543, with an effective content of ≥98%.

[0032] Preparation example of pretreatment membrane solution Preparation example 1 Pretreat the membrane solution, and the raw materials and their dosages are shown in Table 1.

[0033] Table 1 Component Preparation Example 1 Preparation Example 2 Preparation Example 3 Preparation Example 4 Propylene glycol / % 5 7 8 10 β-Cyclodextrin / % 6 7.5 10 8.2 Aspartic acid / % 4 2.5 3 2 Pullulan / % 4.5 3 5 4 Choline-lactic acid eutectic solvent / % 10 12.5 14 15 Tea polyphenols / % 0.5 0.6 0.7 0.8 Water / % Up to 100 Up to 100 Up to 100 Up to 100 The preparation method of the above-mentioned pretreated membrane solution includes the following steps: S1: Mix choline, lactic acid, and deionized water with a mass ratio of 1:1.8:0.5, and stir at 80 °C and 500 r / min for 35 min to obtain choline chloride-lactic acid eutectic solvent. S2: Mix propylene glycol, β-cyclodextrin, aspartic acid, pullulan, choline-lactic acid eutectic solvent, tea polyphenols, and water in accordance with the formula ratio to obtain the product.

[0034] Preparation Example 2 The pretreated membrane solution is different from that in Preparation Example 1 in that the raw materials and their dosages are shown in Table 1, and the other steps are the same as those in Preparation Example 1.

[0035] Preparation Example 3 The pretreated membrane solution is different from that in Preparation Example 1 in that the raw materials and their dosages are shown in Table 1, and the other steps are the same as those in Preparation Example 1.

[0036] Preparation Example 4 The pretreated membrane solution is different from that in Preparation Example 1 in that the raw materials and their dosages are shown in Table 1, and the other steps are the same as those in Preparation Example 1.

[0037] Preparation Example 5 The pretreated membrane solution is different from that in Preparation Example 1 in that β-cyclodextrin is not added, and β-cyclodextrin in the raw materials is replaced with water of equal mass, and the other steps are the same as those in Preparation Example 1.

[0038] Preparation Example 6 The pretreated membrane solution is different from that in Preparation Example 1 in that propylene glycol is not added, and propylene glycol in the raw materials is replaced with water of equal mass, and the other steps are the same as those in Preparation Example 1.

[0039] Preparation Example 7 The pretreated membrane solution is different from that in Preparation Example 1 in that pullulan in the raw materials is replaced with chitosan of equal mass, and the other steps are the same as those in Preparation Example 1.

[0040] Preparation Example 8 The pretreated membrane solution is different from that in Preparation Example 1 in that the choline-lactic acid eutectic solvent is not added, and the choline-lactic acid eutectic solvent in the raw materials is replaced with water of equal mass, and the other steps are the same as those in Preparation Example 1.

[0041] Preparation Example 9 The pre-treated membrane solution, which is different from Preparation Example 1 in that aspartic acid is not added and the aspartic acid in the raw materials is replaced with an equal mass of water, and the other steps are the same as those in Preparation Example 1. Example

[0042] Example 1 An aroma-enhanced peanut oil and its aroma-enhancing production process include the following steps: S1: Shell the peanuts, screen them to remove moldy grains, then remove the peanut red skins to obtain peanut kernels, crush and screen them to obtain peanut raw materials with a particle size of (1.5 ± 0.5) mm; S2: Spray water on the surface of the peanut raw materials and stir until the water content is (17 ± 1)%, then perform ultrasonic oscillation, and then dry at 60 °C until the water content is (7 ± 1)% to obtain pre-treated peanut materials; S3: Mechanically press the pre-treated peanut materials at 45 °C and 60 MPa for 3.5 h to separate peanut crude oil and peanut cake meal; S4: Steam explode the peanut cake meal at a steam pressure of 2 MPa and keep the pressure for 25 s. Soak the steam-exploded peanut cake meal in the pre-treated membrane solution obtained in Preparation Example 1 according to a solid-liquid ratio of 1:7, stir at 45 °C for 1 h, then cool down to 35 °C and continue to stir for 1 h for infiltration treatment, and filter to obtain pre-treated peanut cake meal raw materials; S5: Perform gradient heating reaction on the pre-treated peanut cake meal raw materials. First, heat react at 100 °C for 20 min, then raise the temperature to 110 °C and heat react for 30 min. Finally, heat react at 90 °C for 45 min, and then perform vacuum distillation and concentration at 70 r / min, 65 °C and a vacuum degree of 0.08 MPa to 1 / 5 of the original volume to obtain a flavor extraction concentrate; S6: Mix the flavor extraction concentrate with the peanut crude oil in S3 according to a mass ratio of 1:10, add it to a normal-temperature extraction tank with a stirring device, stir and extract at 70 r / min for 2 h, and then separate the oil and water to obtain aroma-enhanced peanut oil.

[0043] Example 2 An aroma-enhanced peanut oil and its aroma-enhancing production process include the following steps: S1: Shell the peanuts, screen them to remove moldy grains, then remove the peanut red skins to obtain peanut kernels, crush and screen them to obtain peanut raw materials with a particle size of (1.5 ± 0.5) mm; S2: Spray water on the surface of the peanut raw materials and stir until the water content is (17 ± 1)%, then perform ultrasonic oscillation, and then dry at 60 °C until the water content is (7 ± 1)% to obtain pre-treated peanut materials; S3: Mechanically press the pre-treated peanut materials at 50 °C and 40 MPa for 2 h to separate peanut crude oil and peanut cake meal; S4: Steam explode the peanut cake at a steam pressure of 1.5 MPa for 35 s. Immerse the steam-exploded peanut cake in the pretreated membrane solution obtained in Preparation Example 2 at a solid-liquid ratio of 1:8, stir at 50 °C for 0.5 h, then cool down to 40 °C and continue to stir for 0.5 h for infiltration treatment. Filter to obtain the pretreated peanut cake raw material; S5: Conduct a gradient heating reaction on the pretreated peanut cake raw material. First, heat react at 110 °C for 15 min, then raise the temperature to 120 °C and heat react for 20 min. Finally, heat react at 100 °C for 35 min. Then, perform vacuum distillation and concentration at 70 r / min, 65 °C, and a vacuum degree of 0.08 MPa to 1 / 5 of the original volume to obtain the flavor extraction concentrate; S6: Mix the flavor extraction concentrate with the peanut crude oil in S3 at a mass ratio of 1:10, add it to a normal-temperature extraction tank equipped with a stirring device, stir and extract at 70 r / min for 2 h, and then perform oil-water separation to obtain the flavor-enhanced peanut oil.

[0044] Example 3 A flavor-enhanced peanut oil and its flavor-enhancing production process, including the following steps: S1: Shell the peanuts, screen them to remove moldy grains, then remove the peanut red skins to obtain peanut kernels, crush and screen them to obtain peanut raw materials with a particle size of (1.5 ± 0.5) mm; S2: Spray water on the surface of the peanut raw materials and stir until the water content is (17 ± 1)%, then perform ultrasonic oscillation, and then dry at 60 °C until the water content is (7 ± 1)% to obtain the pretreated peanut materials; S3: Mechanically press the pretreated peanut materials at 50 °C and 40 MPa for 2 h, and separate to obtain peanut crude oil and peanut cake; S4: Steam explode the peanut cake at a steam pressure of 2 MPa for 30 s. Immerse the steam-exploded peanut cake in the pretreated membrane solution obtained in Preparation Example 3 at a solid-liquid ratio of 1:6, stir at 50 °C for 0.5 h, then cool down to 35 °C and continue to stir for 0.5 h for infiltration treatment. Filter to obtain the pretreated peanut cake raw material; S5: Conduct a gradient heating reaction on the pretreated peanut cake raw material. First, heat react at 100 °C for 20 min, then raise the temperature to 110 °C and heat react for 20 min. Finally, heat react at 100 °C for 45 min. Then, perform vacuum distillation and concentration at 70 r / min, 65 °C, and a vacuum degree of 0.08 MPa to 1 / 5 of the original volume to obtain the flavor extraction concentrate; S6: Mix the flavor extraction concentrate with the crude peanut oil in S3 at a mass ratio of 1:10, add it to a normal-temperature extraction tank with a stirring device, stir and extract at 70 r / min for 2 h, and then obtain the flavor-enhanced peanut oil after oil-water separation.

[0045] Example 4 A flavor-enhanced peanut oil and its flavor-enhancing production process include the following steps: S1: Shell the peanuts, screen them to remove moldy grains, then remove the peanut red skins to obtain peanut kernels, crush and screen them to obtain peanut raw materials with a particle size of (1.5 ± 0.5) mm; S2: Spray water on the surface of the peanut raw materials and stir until the water content is (17 ± 1)%, then perform ultrasonic oscillation, and then dry at 60 °C until the water content is (7 ± 1)% to obtain pretreated peanut materials; S3: Mechanically press the pretreated peanut materials at 40 °C and 60 MPa for 4 h, and separate to obtain crude peanut oil and peanut cake meal; S4: Steam explode the peanut cake meal at a steam pressure of 1.5 MPa, keep the pressure for 30 s, soak the steam-exploded peanut cake meal in the pretreated membrane liquid obtained in Preparation Example 4 at a solid-liquid ratio of 1:7, stir at 45 °C for 1 h, then cool down to 35 °C, continue to stir for 1 h for infiltration treatment, and filter to obtain pretreated peanut cake meal raw materials; S5: Perform gradient heating reaction on the pretreated peanut cake meal raw materials. First, heat react at 110 °C for 15 min, then raise the temperature to 120 °C and heat react for 30 min. Finally, heat react at 90 °C for 35 min, and then perform vacuum distillation and concentration at 70 r / min, 65 °C, and a vacuum degree of 0.08 MPa to 1 / 5 of the original volume to obtain the flavor extraction concentrate; S6: Mix the flavor extraction concentrate with the crude peanut oil in S3 at a mass ratio of 1:10, add it to a normal-temperature extraction tank with a stirring device, stir and extract at 70 r / min for 2 h, and then obtain the flavor-enhanced peanut oil after oil-water separation.

[0046] Example 5 A flavor-enhanced peanut oil, different from Example 1, in step S4 of its flavor-enhancing production process, the pretreated membrane liquid used for infiltration treatment is obtained from Preparation Example 5, and other steps are the same as those in Example 1.

[0047] Example 6 A flavor-enhanced peanut oil, different from Example 1, in step S4 of its flavor-enhancing production process, the pretreated membrane liquid used for infiltration treatment is obtained from Preparation Example 6, and other steps are the same as those in Example 1.

[0048] Example 7 An aroma-enhanced peanut oil, which is different from Example 1 in that the pretreatment membrane solution used in the infiltration treatment in step S4 of its aroma-enhancing production process is obtained from Preparation Example 7, and the other steps are the same as those in Example 1.

[0049] Example 8 An aroma-enhanced peanut oil, which is different from Example 1 in that the pretreatment membrane solution used in the infiltration treatment in step S4 of its aroma-enhancing production process is obtained from Preparation Example 8, and the other steps are the same as those in Example 1.

[0050] Example 9 An aroma-enhanced peanut oil, which is different from Example 1 in that the pretreatment membrane solution used in the infiltration treatment in step S4 of its aroma-enhancing production process is obtained from Preparation Example 9, and the other steps are the same as those in Example 1.

[0051] Example 10 An aroma-enhanced peanut oil, which is different from Example 1 in that step S5 of its aroma-enhancing production process is specifically as follows: the pretreated peanut cake meal raw material is heated and reacted at 100 °C for 1.35 h, and then subjected to vacuum distillation and concentration at 70 r / min, 65 °C, and a vacuum degree of 0.08 MPa to obtain a flavor extraction concentrate, and the other steps are the same as those in Example 1.

[0052] Example 11 An aroma-enhanced peanut oil, which is different from Example 1 in that step S5 of its aroma-enhancing production process is specifically as follows: the pretreated peanut cake meal raw material is heated and reacted at 110 °C for 1.35 h, and then subjected to vacuum distillation and concentration at 70 r / min, 65 °C, and a vacuum degree of 0.08 MPa to obtain a flavor extraction concentrate, and the other steps are the same as those in Example 1.

[0053] Example 12 An aroma-enhanced peanut oil, which is different from Example 1 in that step S5 of its aroma-enhancing production process is specifically as follows: the pretreated peanut cake meal raw material is heated and reacted at 90 °C for 1.35 h, and then subjected to vacuum distillation and concentration at 70 r / min, 65 °C, and a vacuum degree of 0.08 MPa to obtain a flavor extraction concentrate, and the other steps are the same as those in Example 1.

[0054] Comparative Example Comparative Example 1 An aroma-enhanced peanut oil, which is different from Example 1 in that step S2 of its aroma-enhancing production process is specifically as follows: the peanut raw material is dried at 60 °C until the water content is (7 ± 1)%, obtaining a pretreated peanut material, and the other steps are the same as those in Example 1.

[0055] Comparative Example 2 An aroma-enhanced peanut oil, which is different from that in Example 1, is characterized in that step S4 of its aroma-enhanced production process is specifically as follows: the peanut cake obtained in step S3 is soaked in the pretreated membrane liquid obtained in Preparation Example 1 at a material-liquid ratio of 1:7, stirred at 45 °C for 1 h, then cooled to 35 °C, and continuously stirred for 1 h for infiltration treatment, and then filtered to obtain the pretreated peanut cake raw material. Other steps are the same as those in Example 1.

[0056] Comparative Example 3 An aroma-enhanced peanut oil, which is different from that in Example 1, is characterized in that step S4 of its aroma-enhanced production process is specifically as follows: the peanut cake is subjected to steam explosion at a steam pressure of 2 MPa, and the pretreated peanut cake raw material is obtained after maintaining the pressure for 25 s. Other steps are the same as those in Example 1.

[0057] Performance detection test The peanut oil obtained by the aroma-enhanced production processes of Examples 1-12 and Comparative Examples 1-3 was subjected to the following relevant performance detection tests. Each group of tests was carried out 3 times, and the average value of the 3 test results was taken as the final result and the final result was recorded in Table 2.

[0058] 1. Acid value: Referring to the relevant regulations of GB 5009.229 "National Food Safety Standard - Determination of Acid Value in Foods", the acid value of the aroma-enhanced peanut oil was detected; 2. Characteristic aroma: Using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry, the content of characteristic aroma flavor substances in peanut oil was determined; 3. Sensory evaluation of aroma intensity: 15-20 g of the aroma-enhanced peanut oil was respectively taken into a 50 mL sensory evaluation bottle, and 12 sensory evaluation personnel with experience in peanut oil evaluation were selected to score the aroma intensity. The evaluation angles of the aroma intensity of the aroma-enhanced peanut oil included aspects such as raw taste, cooking smell, sweet aroma, stir-frying aroma, burnt aroma, bitter burnt taste, sour taste and off-flavor, and the flavor of the peanut oil was evaluated; Evaluation criteria: 8 < score ≤ 10, with rich, abundant and layered aroma; 4 < score ≤ 8, with strong aroma and certain layering; 1 ≤ score ≤ 4, with weak and unlayered aroma.

[0059] Table 2 According to the performance detection results in Table 2, it can be seen that the aroma-enhanced peanut oil produced by the aroma-enhanced production process of the aroma-enhanced peanut oil of the present application has less aroma loss during processing, a lower acid value, and also retains the natural nutritional accompaniments in peanut oil to a great extent. Through aroma component analysis, the types and contents of the aroma components of the aroma-enhanced peanut oil of the present application have been greatly improved, and the finished product has excellent flavor intensity and aroma intensity.

[0060] According to the performance detection and analysis of Examples 1-4, Examples 5-9 and Comparative Example 3, it can be seen that by using a pretreatment membrane solution containing β-cyclodextrin, pullulan and choline-lactic acid eutectic solvent to infiltrate peanut cake meal, a stable and effective protection barrier for aroma molecules can be formed during the thermal reaction. While protecting the aroma synthesis molecules, they can be gradually released during the subsequent thermal reaction, so that they can generate aroma components synchronously with the Maillard reaction, playing the role of a reaction promoter, reducing the high-temperature damage and volatilization loss of aroma components, and significantly enhancing the aroma richness and layer sense in the flavor extract.

[0061] Compared with the composite of chitosan and β-cyclodextrin, pullulan has a lower viscosity and the characteristic of shear thinning. When compounded with the low-viscosity characteristic of choline-lactic acid eutectic solvent, it can effectively reduce the viscosity of the membrane solution and achieve efficient and deep infiltration. During the subsequent heating process, the choline-lactic acid eutectic solvent can form a porous structure through ionic swelling to expand the pores, which improves the mass transfer efficiency of Maillard precursor reactants such as intracellular reducing sugars and amino acids, promotes the Maillard reaction to generate more aroma components, and effectively protects the generated aroma components from volatilization loss at high temperatures.

[0062] According to the performance detection results of Example 1, Example 6 and Example 9, it can be seen that the content of aroma components in the peanut oil finally produced by the pretreatment membrane solution added with propylene glycol is increased. This is because propylene glycol has amphiphilicity, can reduce the surface tension, promote the uniform dispersion of various raw material components in the membrane solution, and further enhance the encapsulation efficiency of β-cyclodextrin for hydrophobic aroma components such as aldehydes and pyrazines, reducing the high-temperature damage and volatilization loss during the processing and production process. Aspartic acid, as an amino acid donor, can react with reducing sugars during the gradient heating process, promote the occurrence of the Maillard reaction to generate more key aroma components such as pyrroline and pyrazine, and enhance the aroma richness in the flavor extract.

[0063] Furthermore, the use of propylene glycol and aspartic acid can not only promote the occurrence of the Maillard reaction during heating, but also synergistically enhance the stability of the antioxidant system of peanut oil with tea polyphenols. The acid value of peanut oil is relatively low, and the purpose of preventing oil oxidation can be achieved with less tea polyphenol dosage, preventing the color of the oil from deepening.

[0064] According to the performance test results of Example 1 and Comparative Example 1, it can be seen that the scheme of Comparative Example 1 adjusts the moisture content of the peanut raw material obtained after the peanuts are crushed and performs wet ultrasonic vibration. The types and contents of aroma components in the product peanut oil are higher. This is because the wet ultrasonic vibration before cold pressing can effectively soften the cell structure and cause the cell wall to micro-crack. This, on the one hand, promotes the release of aroma components during subsequent low-temperature pressing and retains them in the peanut crude oil, reduces the dissipation of aroma caused by traditional high-temperature drying, and retains volatile aroma precursor substances in the peanut cake, such as free amino acids, reducing sugars, etc., which lays a material foundation for the subsequent thermal reaction of the peanut cake and improves the aroma level of the subsequent aroma extraction concentrate.

[0065] According to the performance test results of Example 1 and Comparative Example 2, it can be seen that the types and contents of aroma components in the finished peanut oil produced by steam explosion of peanut cake followed by infiltration treatment and heat treatment in Example 1 are higher. This is because the use of high-pressure steam explosion can efficiently destroy the lignin structure of the cake cell wall, release the oil and aroma components in the peanut cake, avoid nutritional loss caused by long-term high temperature, and work together with the subsequent thermal reaction to significantly improve the extraction and enrichment efficiency of the aroma components in the peanut cake, and improve the types and contents of the aroma components in the aroma component concentrate.

[0066] According to the performance test results of Examples 1-4 and Examples 10-12, it can be seen that the production process of Example 1-4 adopts staged temperature control, which effectively prevents the single high temperature from destroying heat-sensitive aroma components such as aldehydes and pyrazines, resulting in a single flavor prominence or excessive degradation, compared with the single high-temperature thermal reaction in Example 10 and Example 11, and significantly improves the efficiency of aroma extraction, aroma intensity and complexity. In the constant temperature reaction process of Example 12, the content of aroma components is reduced compared with the reaction of Example 1-4 because the reaction of aroma precursor substances is insufficient due to the constant temperature process at a lower temperature, resulting in insufficient generation of aroma components.

[0067] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A flavoring production process for flavoring peanut oil, characterized in that: The following steps are involved: S1: removing the red skin of peanuts to obtain peanut kernels, and then crushing them to obtain peanut raw materials; S2: spraying water on the surface of the peanut raw material, stirring until the moisture content is (17±1)%, then ultrasonically vibrating, and finally drying to a moisture content of (7±1)%, to obtain a pretreated peanut material; S3: Mechanically pressing the pretreated peanut material to separate the peanut crude oil and peanut cake; S4: steam explosion of peanut cake, followed by infiltration treatment to obtain pretreated peanut cake raw material; S5: heating the pretreated peanut cake raw material for reaction and then performing vacuum distillation to concentrate the raw material to obtain a flavor extract concentrate; S6: The flavor extraction concentrate is mixed with peanut crude oil, extracted, and separated into oil and water to obtain flavored peanut oil.

2. The flavoring production process of flavored peanut oil according to claim 1, characterized in that: The infiltration treatment in step S4 includes the following steps: The steam-exploded peanut cake is soaked in the pretreatment membrane liquid at a material-liquid ratio of 1:(6-8), stirred at 45-50°C for 0.5-1h, then cooled to 35-40°C, stirred for 0.5-1h, filtered, and the pretreated peanut cake raw material is obtained.

3. The flavoring production process of flavored peanut oil according to claim 2, characterized in that: In terms of mass percentage, the raw materials of the pretreated membrane solution include 5-10% propylene glycol, 6-10% β-cyclodextrin, 2-4% aspartic acid, 3-5% pullulan, 10-15% choline-lactic acid low eutectic solvent and 0.5-0.8% tea polyphenols, and the balance is water.

4. The flavoring production process of flavored peanut oil according to claim 1, characterized in that: The steam pressure of the steam explosion treatment in step S4 is 1.5-2 MPa, and the pressure holding time is 25-35 s.

5. The flavoring production process of flavored peanut oil according to claim 1, characterized in that: In step S4, the heating reaction of the pretreated peanut cake raw material is a gradient heating reaction, which includes the following steps: First, heat the reaction at 100-110°C for 15-20 minutes, then heat to 110-120°C, heat the reaction for 20-30 minutes, and finally heat the reaction at 90-100°C for 35-45 minutes.

6. The flavoring production process of flavored peanut oil according to claim 1, characterized in that: The particle size of the peanut raw material is (1.5±0.5) mm.

7. The flavoring production process of flavored peanut oil according to claim 1, characterized in that: The temperature of mechanical pressing in step S3 is 40-50°C, the pressure is 40-60MPa, and the pressing time is 2-4h.

8. A flavored peanut oil produced by the flavored peanut oil flavoring production process according to any one of claims 1 to 7.

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