Enzymatic aroma enhancement process of edible vegetable oil and enzymic aroma-enhanced edible vegetable oil

Abstract

The invention relates to the field of edible vegetable oil processing, and particularly discloses an enzymatic aroma enhancement technology of edible vegetable oil and enzymatic aroma enhancement edible vegetable oil, and the enzymatic aroma enhancement technology of the edible vegetable oil comprises the following steps: peeling peanuts to obtain peanut kernels; the preparation method comprises the following steps: crushing peanut kernels until the particle size is 0.2-1mm to obtain peanut kernels, adding a silicon dioxide enzyme-loaded material into the peanut kernels, mixing and stirring according to the mass ratio of the peanut kernels to the silicon dioxide enzyme-loaded material of 100: (1-3) to obtain crushed peanuts, then adding water, soaking, heating to 48-52 DEG C, continuing to uniformly mix, and then filtering out the crushed peanuts to obtain a treated material; enzyme complex liquid is added into the treated material, ultrasonic mixing is conducted, the mass ratio of the treated material to the enzyme complex liquid is 1: (3-5), uniform stirring and mixing are conducted, then enzymolysis, enzyme deactivation, low-temperature squeezing and filtering are conducted, and a semi-finished product is obtained; purifying and filtering the semi-finished product to obtain the edible vegetable oil; the method has the advantages of aromatic flavor, high oil yield and high nutrient content.

Description

Technical Field

[0001] The present application relates to the field of edible vegetable oil processing, and more specifically, it relates to an enzymatic flavor enhancement process for edible vegetable oil and enzymatically flavor-enhanced edible vegetable oil. Background Art

[0002] Edible vegetable oil is an edible oil made from edible vegetable oil materials or crude vegetable oil. Common edible vegetable oils include soybean oil, rapeseed oil, peanut oil, sesame oil, corn oil, sunflower seed oil, etc.

[0003] The flavor of edible vegetable oil is mainly produced through biosynthesis and thermal decomposition. Biosynthesis is the volatiles produced by the enzymatic biosynthesis of fatty acids by lipase. For example, the C6 and C9 alcohols, aldehydes, and ester compounds generated from linoleic acid and linolenic acid; thermal decomposition is the Maillard reaction, caramelization reaction, and Strecker degradation reaction that occur during heating to produce flavor substances. Among them, although the enzymatic hydrolysis method can enhance the flavor of edible vegetable oil and retain the nutritional value as much as possible, the flavor is not as strong as that of the traditional high-temperature steaming, frying, and pressing process. However, thermal decomposition easily affects the nutrient content in edible vegetable oil.

[0004] Therefore, how to prepare an edible vegetable oil with a strong flavor, which has a high oil yield and a high nutrient content at the same time. Summary of the Invention

[0005] In order to prepare an edible vegetable oil with a strong flavor, which has a high oil yield and a high nutrient content at the same time, the present application provides an enzymatic flavor enhancement process for edible vegetable oil and enzymatically flavor-enhanced edible vegetable oil.

[0006] In the first aspect, the present application provides an enzymatic flavor enhancement process for edible vegetable oil, adopting the following technical solution: An enzymatic flavor enhancement process for edible vegetable oil includes the following steps: S1. After the peanuts are peeled, peanut kernels are obtained; the peanut kernels are mechanically crushed to a particle size of 0.2 - 1 mm to obtain peanut grains. Silica-supported enzyme material is added to the peanut grains and mixed and stirred. The mass ratio of peanut grains to silica-supported enzyme material is 100:1 - 3 to obtain peanut fragments. Then, water is added and soaked, and the temperature is gradually raised to 48 - 52 °C, and the mixture is continuously stirred evenly. Then, the peanut fragments are filtered out to obtain a treated material; S2. An enzyme complex solution is added to the treated material and ultrasonically mixed. The mass ratio of the treated material to the enzyme complex solution is 1:3 - 5, and the mixture is stirred and mixed evenly. Then, it is enzymatically hydrolyzed, inactivated, cold-pressed, and filtered to obtain a semi-finished product; S3. The semi-finished product is purified and filtered to obtain a finished product.

[0007] By adopting the above technical solution, after peanut skin peeling, peeled peanut kernels are obtained. After the peanut kernels are crushed, silicon dioxide enzyme carrier material is added and then stirred. The silicon dioxide produces scratching and cutting effects on the surface of the peanut kernels, accelerating the destruction of the cell walls on the surface of the peanut kernels, increasing the surface area of the crushed peanut kernels for large-area contact with the enzyme, and the enzyme in the silicon dioxide enzyme carrier material can adhere to the surface of the peanut fragments and inside the scratches of the peanut fragments. Then, water is added for soaking to facilitate the uniform penetration of water into the deep cracks on the surface of the peanut fragments. With the limited temperature, the enzyme on the surface and inside of the peanut fragments has high activity, accelerating the decomposition of the oil on the surface and inside of the peanut fragments, and accelerating the destruction of the cell walls of the peanut fragments, promoting the contact and decomposition of the oil and the enzyme, and improving the strong fragrance effect of the edible vegetable oil.

[0008] Then, an enzyme complex solution is added to the treated material with the cell walls and surface oil initially damaged for deep enzyme treatment, combined with ultrasonic mixing, so that the enzymes in the enzyme complex solution are evenly dispersed and evenly contact the treated material. Then, through deep enzymatic hydrolysis, the enzymes on the inside and surface of the treated material act evenly and quickly, improving the enzymatic hydrolysis effect of the peanut fragments, promoting the decomposition of proteins and fats, hydrolyzing triglycerides in the edible vegetable oil into free fatty acids and glycerol, and simultaneously generating some aromatic ester compounds, thereby improving the aroma of the edible vegetable oil.

[0009] After the peanut grains are treated with the silicon dioxide enzyme carrier material and the enzyme complex solution, combined with the process of low-temperature pressing, not only can the nutrient content in the peanut kernels be retained to a greater extent, but also the oil yield can be increased; combined with subsequent purification treatment, the quality of the edible vegetable oil is improved.

[0010] Preferably, during the mixing and stirring process of the S1 silicon dioxide enzyme carrier material, the pH is 7.2 - 8.0, and the silicon dioxide enzyme carrier material is prepared by the following method: Macroporous silicon dioxide microspheres are dispersed in water according to a mass ratio of 1:8 - 12, then cellulase and lipase are added, and ultrasonic dispersion is continued. Finally, a sucrose complex solution is evenly sprayed on the surface; the mass ratio of the macroporous silicon dioxide microspheres, cellulase, lipase, and sucrose complex solution is 1:0.1 - 0.2:0.4 - 0.6:0.5 - 1.

[0011] By adopting the above technical solution, the pores of the macroporous silicon dioxide microspheres are loaded with cellulase and lipase, and then the pores are blocked by the sucrose complex solution. When the silicon dioxide enzyme carrier material is mixed and stirred with the peanut grains, the grinding effect of the macroporous silicon dioxide microspheres on the peanut fragments causes further scratching and cutting on the surface of the peanut fragments. During the process of adding water for soaking, sucrose gradually dissolves, releasing cellulase and lipase, further facilitating the attachment of cellulase and lipase to the surface of the peanut fragments, decomposing the oil existing on the surface of the peanut fragments, and decomposing the cellulose of the cell walls on the surface of the peanut fragments, improving the oil yield while improving the fragrance in the edible vegetable oil.

[0012] At 48 - 52 °C, the viscosity of sucrose is relatively low, which facilitates the uniform dispersion of cellulase and lipase and is not prone to adhesion problems. At this temperature, although the activities of cellulase and lipase are limited, they can still initially decompose and utilize cellulose and fat, ensuring the decomposition of cell walls and the oil on the surface of peanut fragments, facilitating the release of more fat, improving the oil yield, and enhancing the fragrance of edible vegetable oil.

[0013] Limit the pH during the stirring process to 7.2 - 8.0 to ensure that cellulase and lipase have high activities, enabling further decomposition of the fat in peanut kernels to produce more flavor substances.

[0014] Preferably, the sucrose composite solution is composed of a sucrose solution and a hydroxyethyl cellulose solution with a mass ratio of 1:0.1 - 0.22.

[0015] By adopting the above technical solution, the sucrose solution and the hydroxyethyl cellulose solution cooperate with each other. Utilizing the film-forming effect of hydroxyethyl cellulose, it is convenient to block the cellulase and lipase in the macroporous silica microspheres. Moreover, the hydroxyethyl cellulose solution is soluble in water. By limiting the ratio of the sucrose solution and the hydroxyethyl cellulose solution, at 48 - 52 °C, the viscosity of sucrose is relatively low, making it not easy to generate excessive viscosity during the preparation of the treatment material, which affects the dispersion effect of the enzyme. And sucrose and the hydroxyethyl cellulose solution can improve the stability of the enzyme, enabling the enzyme to act uniformly on the peanut fragments, thereby enhancing the fragrance and oil yield of edible vegetable oil.

[0016] Preferably, the enzyme composite solution in S2 is prepared from a chitosan-loaded composite enzyme, water, and calcium chloride with a mass ratio of 1:80 - 100:0.1 - 0.3; the ultrasonic mixing in S2 is carried out under the condition of pH 6.6 - 7.0.

[0017] By adopting the above technical solution, the chitosan-loaded composite enzyme, water, and calcium chloride cooperate with each other. Utilizing the porous structure of chitosan, it is convenient to adsorb the composite enzyme, enabling the enzyme to be uniformly distributed and contact the treatment material uniformly. Cooperating with calcium chloride to improve the enzyme activity, it further promotes the decomposition of fat and protein in peanut fragments by the enzyme, thereby improving the oil yield and enhancing the strong fragrance.

[0018] Under the condition of pH 6.6 - 7.0, chitosan is positively charged, and the positively charged chitosan-loaded composite enzymes are dispersed from each other and are convenient to contact the peanut fragments uniformly. With the slow release of the composite enzyme in water, it can ensure the enzymolysis efficiency while improving the enzymolysis uniformity, thereby enhancing the strong fragrance of edible vegetable oil.

[0019] After the chitosan microsphere-loaded composite enzyme is evenly mixed with the treated material, during the low-temperature pressing process, the amino and carboxyl groups on the surface of chitosan are not easily adsorbed with grease, thus ensuring the discharge of grease and increasing the oil yield of peanut kernels. Moreover, in combination with the cross-linking effect of chitosan with sucrose and hydroxyethyl cellulose, it is convenient to remove the excess impurities in the edible vegetable oil. With the purification treatment, the quality of the edible vegetable oil is further improved.

[0020] Preferably, the chitosan-loaded composite enzyme is composed of chitosan microspheres, lipase, protease, and cellulase with a mass ratio of 1:0.35 - 0.5:0.2 - 0.35:0.03 - 0.05.

[0021] By adopting the above technical solution, the chitosan microspheres have a relatively high porosity, which is convenient for loading lipase, protease, and cellulase. Lipase decomposes the fat in peanut kernels, increasing the content of flavor substances. Protease can hydrolyze the proteins in peanuts to generate flavor substances such as polypeptides and amino acids, adding a unique taste and flavor to the edible vegetable oil. Cellulase can decompose the cellulose in the peanut cell wall, making the oil inside the cells easier to be released, thus ensuring that the edible vegetable oil has a good flavor and strong aroma.

[0022] Preferably, the enzymatic hydrolysis temperature is 35 - 38 °C, and the enzymatic hydrolysis time is 1 - 3 h.

[0023] By adopting the above technical solution, by limiting the enzymatic hydrolysis temperature and time, it is ensured that the enzyme has a relatively high activity, making the enzymatic hydrolysis of peanut kernels more thorough and having a strong aroma.

[0024] Preferably, the temperature for inactivating the enzyme is 85 - 90 °C, and the enzyme is inactivated for 20 - 28 min.

[0025] By adopting the above technical solution, by limiting the temperature and time for inactivating the enzyme, the enzyme can be inactivated after the enzymatic hydrolysis, ensuring the quality of the finished edible vegetable oil. By limiting the temperature, the impact on the nutrients in peanut kernels is reduced, and the nutrient content in the edible vegetable oil is retained.

[0026] Preferably, the temperature of the low-temperature pressing is 50 - 55 °C, and the pressure is 25 - 45 MPa.

[0027] By adopting the above technical solution, by limiting the pressing temperature and pressing pressure, while ensuring the oil yield, it is not easy to affect the nutrients and their content in peanut kernels.

[0028] Preferably, the purification treatment includes the following steps: adding activated carbon for adsorption treatment to the semi-finished product.

[0029] By adopting the above technical solution, activated carbon has a good adsorption effect and can adsorb and remove the impurities and particulate matters in the semi-finished product, thereby improving the purity and quality of the finished edible vegetable oil.

[0030] In a second aspect, the present application provides an enzymatically flavored edible vegetable oil, adopting the following technical solution: An enzymatically flavored edible vegetable oil is an edible vegetable oil prepared by an enzymatic flavoring process of an edible vegetable oil.

[0031] By adopting the above technical solution, the edible vegetable oil prepared by enzymatic flavoring has a high oil yield while having a strong fragrance, and has a high nutritional value content, and is not easily damaged by long-term high-temperature treatment in terms of the content of nutrients, improving the quality of the edible vegetable oil.

[0032] In summary, the present application has the following beneficial effects: 1. The peanut grains are preliminarily enzymolyzed by the silica-supported enzyme material to destroy the cell wall of the peanut kernels and the surface lotus root juice, and in combination with the deep treatment of the enzyme complex solution, the fat, protein, and cellulose in the peanut fragments are enzymolyzed more thoroughly, and the fat and protein in the peanut kernels release a strong fragrance after enzymolysis, improving the strong fragrance of the edible vegetable oil; in combination with the low-temperature pressing process, not only can the nutrient content in the peanut kernels be retained to a greater extent, but also the oil yield can be increased; in combination with the subsequent purification treatment, the quality of the edible vegetable oil is improved.

[0033] 2. The pores of the macroporous silica microspheres are loaded with cellulase and lipase, and then the pores are blocked by the sucrose complex solution. When the silica-supported enzyme material is mixed and stirred with the peanut grains, the grinding effect of the macroporous silica microspheres on the peanut fragments causes further scratches on the surface of the peanut fragments. In combination with the water immersion process, the sucrose gradually dissolves, releasing cellulase and lipase, which further facilitates the attachment of cellulase and lipase to the surface of the peanut fragments, decomposing the oil present on the surface of the peanut fragments and decomposing the cellulose of the cell wall on the surface of the peanut fragments, improving the oil yield while improving the fragrance in the edible vegetable oil.

[0034] 3. The chitosan-loaded composite enzyme, water, and calcium chloride are combined. The porous structure of chitosan facilitates the adsorption of the composite enzyme, enabling the enzyme to be evenly distributed and in uniform contact with the treatment material. In combination with calcium chloride to improve the enzyme activity, further promoting the decomposition of fat and protein in the peanut fragments by the enzyme, thereby improving the oil yield while increasing the strong fragrance. Specific Embodiments

[0035] The following further elaborates on the present application with reference to examples.

[0036] Preparation Example of Silica-Supported Enzyme Material Among the following raw materials, the macroporous silica microspheres are purchased from the customized macroporous silica microspheres of Zhongke Keyou; the lipase and cellulase are purchased from Hebei Liqia Biological Technology Co., Ltd. at the food grade, and other raw materials are all commercially available.

[0037] Preparation Example 1: The silica-supported enzyme material was prepared by the following method: 1 kg of sucrose solution and 0.2 kg of hydroxyethyl cellulose solution were mixed and stirred evenly to obtain a sucrose composite solution; the sucrose solution was a 1% by mass aqueous sucrose solution, and the hydroxyethyl cellulose solution was a 0.5% by mass aqueous hydroxyethyl cellulose solution; 1 kg of macroporous silica microspheres with an average length of 50 μm, an average porosity of 65%, and an average macropore diameter of 200 - 500 nm were ultrasonically dispersed in 10 kg of water under the condition of 20 kHz. Then, 0.15 kg of cellulase and 0.5 kg of lipase with an average particle size of 100 - 200 nm were added, and ultrasonically dispersed for another 10 min under the condition of a frequency of 20 kHz. The macroporous silica microspheres were filtered out, and then 0.8 kg of the sucrose composite solution was evenly sprayed on the surface. After mixing evenly, it was air-dried at 30°C and then broken up until the macroporous silica microspheres did not stick to each other and agglomerate, obtaining the finished silica-supported enzyme material.

[0038] Preparation Example 2: The difference between this preparation example and Preparation Example 1 is as follows: 1 kg of sucrose solution and 0.1 kg of hydroxyethyl cellulose solution were mixed and stirred evenly to obtain a sucrose composite solution; 1 kg of macroporous silica microspheres were ultrasonically dispersed in 8 kg of water under the condition of 20 kHz, then 0.1 kg of cellulase and 0.4 kg of lipase were added, and ultrasonically dispersed for another 10 min under the condition of a frequency of 20 kHz. The macroporous silica microspheres were filtered out, and then 0.5 kg of the sucrose composite solution was evenly sprayed on the surface. After mixing evenly, it was air-dried at 30°C and then broken up until the macroporous silica microspheres did not stick to each other and agglomerate, obtaining the finished silica-supported enzyme material.

[0039] Preparation Example 3: The difference between this preparation example and Preparation Example 1 is as follows: 1 kg of sucrose solution and 0.22 kg of hydroxyethyl cellulose solution were mixed and stirred evenly to obtain a sucrose composite solution; 1 kg of macroporous silica microspheres were ultrasonically dispersed in 12 kg of water under the condition of 20 kHz, then 0.2 kg of cellulase and 0.6 kg of lipase were added, and ultrasonically dispersed for another 10 min under the condition of a frequency of 20 kHz. The macroporous silica microspheres were filtered out, and then 1 kg of the sucrose composite solution was evenly sprayed on the surface. After mixing evenly, it was air-dried at 30°C and then broken up until the macroporous silica microspheres did not stick to each other and agglomerate, obtaining the finished silica-supported enzyme material.

[0040] Preparation Example of the Enzyme Composite Solution Among the following raw materials, the protease was purchased from Jiangsu Caiwei Biotechnology Co., Ltd., food-grade papain; the lipase and cellulase were purchased from Hebei Liqia Biotechnology Co., Ltd., food-grade; other raw materials were all commercially available.

[0041] Preparation Example 4: The enzyme complex solution was prepared by the following method: Disperse 1 kg of chitosan microspheres in 10 kg of water. The average particle size of the chitosan microspheres is 80 μm, and the average porosity is 80%. Then add 0.43 kg of lipase, 0.28 kg of protease, and 0.04 kg of cellulase, and ultrasonically disperse for 10 min under the condition of 20 kHz. After standing for 10 min, disperse again for 10 min, then stand for 30 min, and filter out the chitosan microspheres to obtain the chitosan-loaded composite enzyme; Mix 1 kg of chitosan-loaded composite enzyme, 90 kg of water, and 0.2 kg of calcium chloride evenly by stirring to obtain the enzyme complex solution.

[0042] Preparation Example 5: The difference between this preparation example and Preparation Example 4 is that: Disperse 1 kg of chitosan microspheres in 10 kg of water, then add 0.35 kg of lipase, 0.2 kg of protease, and 0.03 kg of cellulase, and ultrasonically disperse for 10 min under the condition of 20 kHz. After standing for 10 min, disperse again for 10 min, then stand for 30 min, and filter out the chitosan microspheres to obtain the chitosan-loaded composite enzyme; Mix 1 kg of chitosan-loaded composite enzyme, 80 kg of water, and 0.1 kg of calcium chloride evenly by stirring to obtain the enzyme complex solution.

[0043] Preparation Example 6: The difference between this preparation example and Preparation Example 4 is that: Disperse 1 kg of chitosan microspheres in 10 kg of water, then add 0.5 kg of lipase, 0.35 kg of protease, and 0.05 kg of cellulase, and ultrasonically disperse for 10 min under the condition of 20 kHz. After standing for 10 min, disperse again for 10 min, then stand for 30 min, and filter out the chitosan microspheres to obtain the chitosan-loaded composite enzyme; Mix 1 kg of chitosan-loaded composite enzyme, 100 kg of water, and 0.3 kg of calcium chloride evenly by stirring to obtain the enzyme complex solution. Example

[0044] The following raw materials are all commercially available.

[0045] Example 1: An enzymatic flavor enhancement process for edible vegetable oil: S1. After the peanuts are peeled by a peanut peeling machine, peanut kernels are obtained. 100 kg of peanut kernels are mechanically crushed by a crusher and then screened. Peanut grains with a particle size of 0.2 - 1 mm are obtained, and those with a particle size less than 0.2 mm are collected as crushed powder materials. Silica-supported enzyme materials prepared in Preparation Example 1 are added to the peanut grains and mixed and stirred. Before stirring, the pH is adjusted to 7.5 - 7.8. The mass ratio of peanut grains to silica-supported enzyme materials is 100:2. The stirring speed is 200 r / min, and the stirring time is 20 min to obtain peanut fragments. Then, water is added for soaking and the temperature is gradually raised to 50 °C. The ratio of peanut fragments to water is 1:3. After soaking for 10 min, mixing and stirring are continued for 10 min, and then the peanut fragments are filtered out to obtain treated materials; S2. An enzyme complex solution prepared in Preparation Example 4 is added to the treated materials. The mass ratio of the treated materials to the enzyme complex solution is 1:4, and the crushed powder materials collected in S1 are added. Ultrasonic mixing is carried out for 5 min under the condition of 20 kHz. Before ultrasonic mixing, the pH is adjusted to 6.8, and then stirring is carried out at a rotation speed of 200 r / min for 5 min. After mixing evenly, enzymatic hydrolysis is carried out at 37 °C for 2 h, and then enzyme inactivation is carried out at 88 °C for 25 min to obtain enzymatically hydrolyzed materials. Then, low-temperature pressing is carried out at a temperature of 52 °C and a pressure of 35 MPa, and finally, it is sieved through a 200-mesh sieve to obtain semi-finished products; S3. Activated carbon is added to the semi-finished products according to a mass ratio of 100:5. The average particle size of the activated carbon is 1 mm. Purification treatment is carried out at a rotation speed of 200 r / min for 5 min, and then it is allowed to stand for 30 min. Finally, it is sieved through a 325-mesh sieve to obtain finished edible vegetable oil.

[0046] Example 2: The difference between this example and Example 1 is as follows: S1. After the peanuts are peeled by a peanut peeling machine, peanut kernels are obtained. 100 kg of peanut kernels are mechanically crushed by a crusher and then screened. Peanut grains with a particle size of 0.2 - 1 mm are obtained, and those with a particle size less than 0.2 mm are collected as crushed powder materials. Silica-supported enzyme materials prepared in Preparation Example 2 are added to the peanut grains and mixed and stirred. Before mixing and stirring, the pH is adjusted to 7.2 - 7.5. The mass ratio of peanut grains to silica-supported enzyme materials is 100:1. The stirring speed is 200 r / min, and the stirring time is 20 min to obtain peanut fragments. Then, water is added for soaking and the temperature is gradually raised to 50 °C. The ratio of peanut fragments to water is 1:2. After soaking for 10 min, mixing and stirring are continued for 10 min, and then the peanut fragments are filtered out to obtain treated materials; S2. Add the enzyme complex solution prepared in Preparation Example 5 to the treatment material. The mass ratio of the treatment material to the enzyme complex solution is 1:3, and add the crushed powder collected in S1. Ultrasonically mix for 5 min under the condition of 20 kHz. Adjust the pH to 6.6 before ultrasonic mixing, then stir at a speed of 200 r / min for 5 min. After mixing evenly, enzymatically hydrolyze at 35 °C for 3 h, and then inactivate the enzyme at 85 °C for 28 min to obtain an enzymatically hydrolyzed material; then perform low-temperature pressing at a temperature of 55 °C and a pressure of 25 MPa, and finally pass through a 200-mesh sieve to obtain a semi-finished product; S3. Add activated carbon to the semi-finished product according to a mass ratio of 100:5. The average particle size of the activated carbon is 1 mm. Purify and process at a speed of 200 r / min for 5 min, then let it stand for 30 min, and finally pass through a 325-mesh sieve to obtain the finished edible vegetable oil.

[0047] Example 3: The difference between this example and Example 1 is that: S1. After the peanuts are peeled by a peanut peeling machine, peanut kernels are obtained. 100 kg of peanut kernels are mechanically crushed by a crusher and then screened. Peanut grains with a particle size of 0.2 - 1 mm are obtained, and those with a particle size less than 0.2 mm are collected as crushed powder; add the silica-supported enzyme material prepared in Preparation Example 3 to the peanut grains and mix and stir. The mass ratio of the peanut grains to the silica-supported enzyme material is 100:3, the stirring speed is 200 r / min, and the stirring time is 20 min. Adjust the pH to 7.8 - 8.0 before mixing and stirring to obtain peanut crumbs, then add water and soak and gradually heat up to 50 °C. The ratio of peanut crumbs to water is 1:3. After soaking for 10 min, continue to mix and stir for 10 min, and then filter out the peanut crumbs to obtain the treatment material; S2. Add the enzyme complex solution prepared in Preparation Example 6 to the treatment material. The mass ratio of the treatment material to the enzyme complex solution is 1:5, and add the crushed powder collected in S1. Ultrasonically mix for 5 min under the condition of 20 kHz. Adjust the pH to 7.0 before ultrasonic mixing, then stir at a speed of 200 r / min for 5 min. After mixing evenly, enzymatically hydrolyze at 38 °C for 1 h, and then inactivate the enzyme at 90 °C for 20 min to obtain an enzymatically hydrolyzed material; then perform low-temperature pressing at a temperature of 50 °C and a pressure of 45 MPa, and finally pass through a 200-mesh sieve to obtain a semi-finished product; S3. Add activated carbon to the semi-finished product according to a mass ratio of 100:5. The average particle size of the activated carbon is 1 mm. Purify and process at a speed of 200 r / min for 5 min, then let it stand for 30 min, and finally pass through a 325-mesh sieve to obtain the finished edible vegetable oil.

[0048] Example 4: The difference between this example and Example 1 is that: In S1, the silica-supported enzyme material is replaced with silica of the same mass.

[0049] Example 5: The difference between this example and Example 1 is that: During the preparation of the silica-supported enzyme material, cellulase was not added.

[0050] Example 6: The difference between this example and Example 1 is that: During the preparation of the silica-supported enzyme material, the sucrose complex solution was not added.

[0051] Example 7: The difference between this example and Example 1 is that: During the preparation of the enzyme complex solution in S2, calcium chloride was not added.

[0052] Example 8: The difference between this example and Example 1 is that: During the preparation of the enzyme complex solution in S2, chitosan microspheres were not added. Specifically, 0.43 kg of lipase, 0.28 kg of protease, 0.04 kg of cellulase, 90 kg of water, and 0.2 kg of calcium chloride were weighed and stirred evenly to obtain the enzyme complex solution.

[0053] Comparative Example Comparative Example 1: The difference between this comparative example and Example 1 is that: The silica-supported enzyme material was not added in S1, and the enzyme complex solution was not added in S2.

[0054] Performance Detection Test 1. Detection of oil yield Edible vegetable oil was prepared using the processes of Examples 1-8 and Comparative Example 1 respectively, with 1000 kg of peanut raw materials. The final oil output of the finished product was recorded, and then the oil yield was calculated as oil yield = oil output / peanut mass × 100%.

[0055] 2. Detection of fragrance Edible vegetable oil was prepared using the processing techniques of Examples 1-8 and Comparative Example 1 respectively. 100 people were selected for sensory evaluation, evenly divided into 10 groups with 10 people in each group. The fragrance of the edible vegetable oil was scored, with a strong fragrance of 10 points → no fragrance of 0 points, and the average value was taken to record the data.

[0056] Table 1 Performance Test Table (in the following table, " / " represents that the corresponding example or comparative example did not detect this item, so there is no data) Combined with Examples 1-3 and Table 1, it can be seen that the edible vegetable oil prepared by this application has a high oil yield, a strong fragrance, and a high content of nutrients.

[0057] Combining Example 1 and Examples 4-8 and referring to Table 1, it can be seen that in Example 4S1, when silica was replaced with silica-immobilized enzyme at the same mass, compared with Example 1, the oil yield of the edible vegetable oil prepared in Example 4 was lower than that in Example 1, and the fragrance score was lower than that in Example 1. This shows that the enzyme in the silica-immobilized enzyme can decompose the oil and cellulose in the cell wall of peanut kernels, promote the release of oil, improve the enzymatic hydrolysis effect, and increase the fragrance of the edible vegetable oil.

[0058] During the preparation of the silica-immobilized enzyme in Example 5S1, cellulase was not added. Compared with Example 1, the oil yield of the edible vegetable oil prepared in Example 5 was lower than that in Example 1, and the fragrance score was lower than that in Example 1. This shows that cellulase can accelerate the decomposition of the cell wall in peanut kernels, making it easier for the oil to be pressed out while improving the enzymatic hydrolysis effect, thereby increasing the strong fragrance of the edible vegetable oil.

[0059] During the preparation of the silica-immobilized enzyme in Example 6S1, the sucrose complex solution was not added. Compared with Example 1, the oil yield of the edible vegetable oil prepared in Example 6 was lower than that in Example 1, and the fragrance score was lower than that in Example 1. This shows that sucrose can penetrate into peanuts, change the permeability of the cell membrane, making it easier to press out the oil, and sucrose can improve the flavor of the edible vegetable oil, having an aroma-enhancing effect. At the same time, the enzyme blocked by sucrose has a high activity for a long time, can better achieve the enzymatic hydrolysis of peanut kernels, and can evenly contact peanut fragments, improving the enzymatic hydrolysis effect, thereby increasing the oil yield of peanuts and the fragrance of the edible vegetable oil.

[0060] During the preparation of the enzyme complex solution in Example 7S2, calcium chloride was not added. Compared with Example 1, the oil yield of the edible vegetable oil prepared in Example 7 was lower than that in Example 1, and the fragrance score was lower than that in Example 1. This shows that calcium chloride can improve the enzyme activity, further promote the decomposition of fat and protein in peanut fragments by the enzyme, thereby increasing the oil yield and the strong fragrance.

[0061] During the preparation of the enzyme complex solution in Example 8S2, chitosan microspheres were not added. Compared with Example 1, the oil yield of the edible vegetable oil prepared in Example 8 was lower than that in Example 1, and the fragrance score was lower than that in Example 1. This shows that chitosan microspheres can use their positive charge repulsion to improve the contact uniformity between the enzyme and the treated material, thereby improving the enzymatic hydrolysis uniformity. And during the pressing process, chitosan microspheres can drain out the oil, increasing the oil yield of peanut kernels and the strong fragrance of the edible vegetable oil.

[0062] Combining Example 1 and Comparative Examples 1-2 and referring to Table 1, it can be seen that in Comparative Example 1S1, the silica-immobilized enzyme was not added, and in S2, the enzyme complex solution was not added. Compared with Example 1, the oil yield of the edible vegetable oil prepared in Comparative Example 1 was lower than that in Example 1, and the fragrance score was lower than that in Example 1. This shows that enzymatic hydrolysis of peanut kernels can improve the strong fragrance and oil yield of the edible vegetable oil.

[0063] This specific embodiment is only an interpretation of the present application and does not limit the present application. After reading this specification, those skilled in the art can make modifications to this embodiment that do not contribute creatively as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. An enzymatic flavor enhancement process for edible vegetable oil, characterized in that, It includes the following steps: S1. After the peanuts are peeled, peanut kernels are obtained; the peanut kernels are mechanically crushed to a particle size of 0.2 - 1 mm to obtain peanut grains. Silica enzyme carrier material is added to the peanut grains and mixed and stirred. The mass ratio of the peanut grains to the silica enzyme carrier material is 100:1 - 3 to obtain peanut fragments. Then, water is added for soaking and the temperature is gradually raised to 48 - 52 °C, and mixing and stirring are continued until evenly mixed. Then, the peanut fragments are filtered to obtain a treated material; S2. An enzyme complex solution is added to the treated material and ultrasonically mixed. The mass ratio of the treated material to the enzyme complex solution is 1:3 - 5. After stirring and mixing evenly, it is subjected to enzymatic hydrolysis, enzyme inactivation, low-temperature pressing, and filtration to obtain a semi-finished product; S3. The semi-finished product is subjected to purification treatment and filtration to obtain a finished product.

2. The enzymatic flavor enhancement process of an edible vegetable oil according to claim 1, characterized in that: During the mixing and stirring process of the silica enzyme carrier material in S1, the pH is 7.2 - 8.0, and the silica enzyme carrier material is prepared by the following method: Macroporous silica microspheres are dispersed in water according to a mass ratio of 1:8 - 12, then cellulase and lipase are added, and ultrasonic dispersion is continued. Finally, a sucrose complex solution is evenly sprayed on the surface; the mass ratio of the macroporous silica microspheres, cellulase, lipase, and sucrose complex solution is 1:0.1 - 0.2:0.4 - 0.6:0.5 - 1.

3. The enzymatic flavor enhancement process of an edible vegetable oil according to claim 2, characterized in that, The sucrose complex solution is composed of a sucrose solution and a hydroxyethyl cellulose solution with a mass ratio of 1:0.1 - 0.

22.

4. The enzymatic flavor enhancement process of an edible vegetable oil according to claim 1, characterized in that, The enzyme complex solution in S2 is prepared from chitosan carrier composite enzyme, water, and calcium chloride with a mass ratio of 1:80 - 100:0.1 - 0.3; the ultrasonic mixing in S2 is carried out under the condition of pH 6.6 - 7.

0.

5. The enzymatic flavor enhancement process of an edible vegetable oil according to claim 4, characterized in that, The chitosan carrier composite enzyme is composed of chitosan microspheres, lipase, protease, and cellulase with a mass ratio of 1:0.35 - 0.5:0.2 - 0.35:0.03 - 0.

05.

6. The enzymatic flavor enhancement process of an edible vegetable oil according to claim 1, characterized in that, The temperature of the enzymatic hydrolysis is 35 - 38 °C, and the enzymatic hydrolysis time is 1 - 3 h.

7. The enzymatic flavor enhancement process of an edible vegetable oil according to claim 1, characterized in that, The temperature of the enzyme inactivation is 85 - 90 °C, and the enzyme inactivation time is 20 - 28 min.

8. The enzymatic flavor enhancement process of an edible vegetable oil according to claim 1, characterized in that, The temperature of the low-temperature pressing is 50 - 55 °C, and the pressure is 25 - 45 MPa.

9. The enzymatic flavor enhancement process of an edible vegetable oil according to claim 1, wherein, The purification treatment includes the following steps: activated carbon adsorption treatment is added to the semi-finished product.

10. An enzyme - flavored edible vegetable oil, characterized in that, An edible vegetable oil prepared by an enzymatic flavor enhancement process for an edible vegetable oil according to any one of claims 1 - 9.

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