CN103725417A - Aroma camellia oil and preparation method thereof - Google Patents
Aroma camellia oil and preparation method thereof Download PDFInfo
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- CN103725417A CN103725417A CN201410032067.3A CN201410032067A CN103725417A CN 103725417 A CN103725417 A CN 103725417A CN 201410032067 A CN201410032067 A CN 201410032067A CN 103725417 A CN103725417 A CN 103725417A
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Abstract
The invention discloses an aroma camellia oil which is prepared by adopting the following steps: (1), preparing foots slurry; (2), performing enzymolysis and Maillard reaction; (3), obtaining fragrant digestion grease; and (4), dewatering. According to the fragrant camellia oil, camellia oil foots is adopted as a raw material for preparation, and aroma substances are mainly from a protein denaturation aroma and a aroma formed by reducing sugar in camellia seeds and amino acid in a low-temperature enzymatic process through the Maillard reaction. According to the fragrant camellia oil, the problems of influence of high temperature on quality of the camellia oil in a conventional cooking aroma enhancing procedure, inactivation of active substances in nutritional ingredients in the camellia oil due to the high-temperature long-term Maillard aroma enhancement reaction of and aroma reduction of the camellia seed oil are avoided, and thus the camellia oil which is not damaged in nutrient substances and is thick in aroma is obtained. The camellia oil has the advantages of recycling waste materials, and being simple in process, low in operation cost and stable in product quality. The aroma camellia oil prepared by using the preparation method disclosed by the invention is capable of generating higher economic benefit.
Description
Technical field
The present invention relates to edible oil technical field, relate in particular to a kind of fragrance Camellia oil and preparation method thereof.
Background technology
The dulcet vegetables oil of food utensil is the characteristic of Chinese diet, and traditional flavor oil is widely used in cooking and cold and dressed with sauce etc., is well received by consumers.The processing of flavor oil is at present all to adopt traditional production technique, conventionally whole grain raw material high temperature is roasted to oil expression or first presses embryo through high temperature, to steam and fry oil expression again raw material, its main purpose is to make protein thermal denaturation to improve the oil yield of oil expression, the fragrance producing after protein denaturation is incorporated in grease simultaneously, owing to easily making the acid value of grease and peroxide value uprise under hot conditions, cause temperature-sensitive active substance in grease to be destroyed, the oil quality of therefore producing reduces simultaneously.
There is in recent years the report that utilizes Maillard reaction to produce Luzhou-flavor grease, Maillard reaction is the reaction of carrying out at a certain temperature between carbonyl compound (recuding sugars) and aminocompound (amino acid and protein), final generate the macromolecular substance melanoidin of brown or even black or claim to intend melanocyte, this material has and is taste and hyperchromic function.
Camellia oil, has another name called camellia seed oil, takes from the seed of tea oil tree.In Camellia oil, do not contain erucic acid, cholesterol, the material that flavacin etc. are harmful, its golden yellow color or pale yellow, quality is pure, clear, good taste, after tested: in Camellia oil, unsaturated fatty acids is up to more than 90%, oleic acid reaches 80-83%, linolic acid reaches 7-13%, and rich in proteins and vitamin A, B, D, E etc., especially its contained abundant linolenic acid is needed by human and can not synthesizes, through scientific verification, the oleic acid of Camellia oil and linoleic acid content are all higher than sweet oil, therefore it is real fully natural green edible oil, for Chinese Government advocates the woody edible vegetable oil of pure natural of promoting, and the first-elected health care vegetable edible oil of international food and agricultural organization.
The oil foot material of squeezing Camellia oil is processed usually used as materials such as fertilizer or extraction tea saponins, and a lot of useful matteies such as protein wherein can not well be utilized, and can not produce good economic benefit.
The color of common Camellia oil product is limpid transparent, and fragrance is very thin, and compatriots' have special hobby to dense taste sesame oil, is therefore necessary to improve Camellia oil fragrance to meet the demand of market to fragrance Camellia oil.At present Wuhan Institute of Technology proposes to utilize Maillard reaction to produce aromatous camellia oil under hot conditions with the red world Camellia oil company limited that makes the country prosperous, it is to utilize oil plant to pulverize enzymolysis, then add squeezing refining camellia oil by using high temperature of 120 DEG C, thereby 60min processes and obtains product, but due to process pyroprocessing, caused in lipid material oxidation and Camellia oil thermo-sensitivity physiologically active substance destroyed, this technology is processed 60min at 120 ℃ can obtain Luzhou-flavor Camellia oil, but quality product and nutritive effect all decline, and product specification reduces on the contrary.
Summary of the invention
Technical problem to be solved by this invention is to provide the fragrance Camellia oil making after a kind of oil foot material by squeezing Camellia oil makes full use of, and requires this Camellia oil to have dense camellia seed characteristic fragrant, and its nutritive substance is not destroyed simultaneously; The preparation method of this fragrance Camellia oil also will be provided in addition.
For solving the problems of the technologies described above, the invention provides a kind of fragrance Camellia oil, the preparation method of this fragrance Camellia oil comprises the following steps:
(1) prepare oil foot homogenate
The oil foot material of squeezing Camellia oil is inserted in thermal oil frying pan and roasted, roast 140-150 ℃ of temperature, roast time 5-8min, oil foot material after roasting is cooled to room temperature, be crushed to 10-30 orders, then in the oil foot material after pulverizing, in oil foot material and quality, than the ratio of 1:10-1:15, add water, oil foot homogenate stirs to obtain;
(2) enzymolysis and Maillard reaction
Under the condition 40-45 ℃ of temperature, slowly stirring add 1398 neutral proteinase and α-amylase in the oil foot homogenate of step (1) gained after, carry out enzymolysis and Maillard reaction 3-4h;
The mass ratio of 1398 neutral proteinase and oil foot material is 100:1-120:1, and the enzyme activity of described 1398 neutral proteinase is 50000-100000 μ/g;
The mass ratio of α-amylase and oil foot material is 200:1-300:1, and the enzyme activity of described α-amylase is 2000-6000 μ/g;
(3) obtain fragrance lixiviate grease
In oil foot homogenate after enzymolysis and the Maillard reaction of step (2) gained, in the ratio of oil foot material and refining camellia oil by using mass ratio 1:20-1:30, add refining camellia oil by using, lixiviate 20-30min under the condition slowly stirring, thus then the dregs of fat in said mixture are discharged and obtain fragrance lixiviate grease;
(4) dehydration obtains fragrance Camellia oil
The fragrance lixiviate grease of step (3) gained is carried out to processed, finally obtain fragrance Camellia oil.
Finished product index of the present invention: look Huang 36, look red 2.5; Acid number is less than 0.45(KOH)/(mg/g); Peroxide value is less than 2.8mmol/kg; Moisture is less than 0.1%.
It is that raw material carries out high temperature, short time and roasts and low temperature Maillard reaction that the present invention adopts Camellia oil oil foot, utilize proteolytic enzyme and amylase that part protein digestion in Extracted From Oil-tea-cake is obtained to a small amount of amino acid, partial starch enzymolysis is obtained to glucose, thereby the Mei Lade flavouring having promoted between amino acid and glucose reacts, with refining camellia oil by using lixiviate fragrance matter, realize the production of fragrance Camellia oil, its flavour substances is mainly the fragrance forming through Maillard reaction in low temperature enzymic process from protein denaturation fragrance with by the reducing sugar in camellia seed kernel and amino acid again.
The present invention has avoided traditional steaming to fry the impact of high temperature on Camellia oil oil in flavouring operation, and the reaction of the long-time Mei Lade flavouring of high temperature causes the problem of the fragrance reduction of nutritive ingredient active substance inactivation in Camellia oil and camellia seed oil itself, thereby obtained there is dense camellia seed characteristic fragrant, the fragrance Camellia oil that nutritive substance is not destroyed, and the preparation method of fragrance Camellia oil provided by the invention has advantages of that production technique is simple, running cost is cheap and constant product quality.
It is that raw material is prepared the dense fragrance Camellia oil of fragrance that the present invention selects the oil foot material of the squeezing Camellia oil that fresh nothing goes mouldy, after obtaining flavor oil by this technology, enter again fertilizer or extract the materials such as tea saponin, can promote oil foot material and the utilization ratio of protein wherein, can meet the eating requirements of people to fragrance Camellia oil, produce higher economic benefit.
Water of the present invention is preferably pure water.
The refining camellia oil by using adopting in step of the present invention (3) is for meeting the refining camellia oil by using of standard GB/T-11765-2003.
In the preparation method of fragrance Camellia oil provided by the invention, the involved equipment of each processing step is common equipment in prior art.
Embodiment
Below in conjunction with embodiment, the invention will be further described:
General description is carried out to the material and the test method that use in the present invention's experiment in this part.Although be well known in the art for realizing many materials and the working method that the object of the invention used, the present invention does to describe in detail as far as possible at this.It will be apparent to those skilled in the art that hereinafter, if not specified, material therefor of the present invention, equipment and working method are well known in the art.
Embodiment 1
A kind of fragrance Camellia oil, this fragrance Camellia oil makes by following steps:
(1) prepare oil foot homogenate
The squeezing Camellia oil oil foot material that fresh nothing is gone mouldy is inserted in thermal oil frying pan and is roasted, roast 145 ℃ of temperature, roast time 7min, oil foot material after roasting is cooled to room temperature, be crushed to 20 orders, then in the oil foot material after pulverizing, in oil foot material and quality, than the ratio of 1:13, add water, oil foot homogenate stirs to obtain;
(2) enzymolysis and Maillard reaction
In the oil foot homogenate of step (1) gained, in the ratio of oil foot material and 1398 neutral proteinase mass ratio 110:1, add 1398 neutral proteinase, the enzyme activity of described 1398 neutral proteinase is 75000 μ/g, in the ratio of oil foot material and α-amylase mass ratio 250:1, add α-amylase, the enzyme activity of described α-amylase is 4000 μ/g, then said mixture is placed in to reactor, 43 ℃ of temperature, enzymolysis and Maillard reaction 3.5h under the condition slowly stirring;
(3) obtain fragrance lixiviate grease
In oil foot homogenate after the enzyme digestion reaction of step (2) gained, in the ratio of oil foot material and refining camellia oil by using mass ratio 1:25, add refining camellia oil by using, lixiviate 25min under the condition slowly stirring, thus then said mixture is discharged the dregs of fat to obtain fragrance lixiviate grease by disk plate centrifuge;
(4) dehydration obtains fragrance Camellia oil
The fragrance lixiviate grease of step (3) gained is carried out to processed by continous vacuum water extracter, finally obtain fragrance Camellia oil.
Embodiment 2
A kind of fragrance Camellia oil, this fragrance Camellia oil makes by following steps:
(1) prepare oil foot homogenate
The squeezing Camellia oil oil foot material that fresh nothing is gone mouldy is inserted in thermal oil frying pan and is roasted, roast 140 ℃ of temperature, roast time 5min, oil foot material after roasting is cooled to room temperature, be crushed to 30 orders, then in the oil foot material after pulverizing, in oil foot material and quality, than the ratio of 1:15, add water, oil foot homogenate stirs to obtain;
(2) enzymolysis and Maillard reaction
In the oil foot homogenate of step (1) gained, in the ratio of oil foot material and 1398 neutral proteinase mass ratio 100:1, add 1398 neutral proteinase, the enzyme activity of described 1398 neutral proteinase is 100000 μ/g, in the ratio of oil foot material and α-amylase mass ratio 300:1, add α-amylase, the enzyme activity of described α-amylase is 2000 μ/g, then said mixture is placed in to reactor, at temperature 45 C, enzymolysis and Maillard reaction 3h under the condition slowly stirring;
(3) obtain fragrance lixiviate grease
In oil foot homogenate after the enzyme digestion reaction of step (2) gained, in the ratio of oil foot material and refining camellia oil by using mass ratio 1:30, add refining camellia oil by using, lixiviate 20min under the condition slowly stirring, thus then said mixture is discharged the dregs of fat to obtain fragrance lixiviate grease by disk plate centrifuge;
(4) dehydration obtains fragrance Camellia oil
The fragrance lixiviate grease of step (3) gained is carried out to processed by continous vacuum water extracter, finally obtain fragrance Camellia oil.
Embodiment 3
A kind of fragrance Camellia oil, this fragrance Camellia oil makes by following steps:
(1) prepare oil foot homogenate
The fresh nothing of the squeezing Camellia oil oil foot material that goes mouldy is inserted in thermal oil frying pan and roasted, roast 150 ℃ of temperature, roast time 8min, oil foot material after roasting is cooled to room temperature, be crushed to 10 orders, then in the oil foot material after pulverizing, in oil foot material and quality, than the ratio of 1:10, add water, oil foot homogenate stirs to obtain;
(2) enzymolysis and Maillard reaction
In the oil foot homogenate of step (1) gained, in the ratio of oil foot material and 1398 neutral proteinase mass ratio 120:1, add 1398 neutral proteinase, the enzyme activity of described 1398 neutral proteinase is 50000 μ/g, in the ratio of oil foot material and α-amylase mass ratio 200:1, add α-amylase, the enzyme activity of described α-amylase is 6000 μ/g, then said mixture is placed in to reactor, 40 ℃ of temperature, under the condition slowly stirring, carry out enzymolysis and Maillard reaction 4h;
(3) obtain fragrance lixiviate grease
In oil foot homogenate after the enzyme digestion reaction of step (2) gained, in the ratio of oil foot material and refining camellia oil by using mass ratio 1:20, add refining camellia oil by using, lixiviate 30min under the condition slowly stirring, thus then said mixture is discharged the dregs of fat to obtain fragrance lixiviate grease by disk plate centrifuge;
(4) dehydration obtains fragrance Camellia oil
The fragrance lixiviate grease of step (3) gained is carried out to processed by continous vacuum water extracter, finally obtain fragrance Camellia oil.
In above-described embodiment, disk plate centrifuge used adopts the DHZ470 of Juneng Machinery Co., Ltd., Jiangsu Prov. type disk plate centrifuge.
Be to be understood that example as herein described and embodiment are only in order to illustrate, those skilled in the art can make various modifications or variation according to it, all belong to protection scope of the present invention.
Claims (2)
1. a preparation method for fragrance Camellia oil, comprises the following steps:
(1) prepare oil foot homogenate
The oil foot material of squeezing Camellia oil is inserted in thermal oil frying pan and roasted, roast 140-150 ℃ of temperature, roast time 5-8min, oil foot material after roasting is cooled to room temperature, be crushed to 10-30 orders, then in the oil foot material after pulverizing, in oil foot material and quality, than the ratio of 1:10-1:15, add water, oil foot homogenate stirs to obtain;
(2) enzymolysis and Maillard reaction
Under the condition 40-45 ℃ of temperature, slowly stirring add 1398 neutral proteinase and α-amylase in the oil foot homogenate of step (1) gained after, carry out enzymolysis and Maillard reaction 3-4h;
The mass ratio of 1398 neutral proteinase and oil foot material is 100:1-120:1, and the enzyme activity of described 1398 neutral proteinase is 50000-100000 μ/g;
The mass ratio of α-amylase and oil foot material is 200:1-300:1, and the enzyme activity of described α-amylase is 2000-6000 μ/g;
(3) obtain fragrance lixiviate grease
In oil foot homogenate after the enzyme digestion reaction of step (2) gained, in the ratio of oil foot material and refining camellia oil by using mass ratio 1:20-1:30, add refining camellia oil by using, lixiviate 20-30min under the condition slowly stirring, thus then the dregs of fat in said mixture are discharged and obtain fragrance lixiviate grease;
(4) dehydration obtains fragrance Camellia oil
The fragrance lixiviate grease of step (3) gained is carried out to processed, finally obtain fragrance Camellia oil.
2. the prepared fragrance Camellia oil of the preparation method of fragrance Camellia oil according to claim 1.
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104222317A (en) * | 2014-08-21 | 2014-12-24 | 岳西县光圣茶油有限公司 | Stomach-nourishing millet tea oil |
| CN104222324A (en) * | 2014-08-21 | 2014-12-24 | 岳西县光圣茶油有限公司 | Vine pepper wind-expelling and cold-removing tea oil |
| CN104222323A (en) * | 2014-08-21 | 2014-12-24 | 岳西县光圣茶油有限公司 | Spicy tea oil |
| CN104222322A (en) * | 2014-08-21 | 2014-12-24 | 岳西县光圣茶油有限公司 | Chamomile anti-inflammatory tea oil |
| CN104397212A (en) * | 2014-11-26 | 2015-03-11 | 安徽省华银茶油有限公司 | Preparation method of aromatic tea seed oil |
| CN104531335A (en) * | 2014-12-23 | 2015-04-22 | 贵州省黎平县黔香园油脂有限公司 | Preparation method of camellia oil |
| CN105132117A (en) * | 2015-08-23 | 2015-12-09 | 王婧婧 | Preparation method of concentrated-fragrance sesame oil |
| CN105154212A (en) * | 2015-08-23 | 2015-12-16 | 王婧婧 | Preparation method of strong fragrant peanut oil |
| CN105419933A (en) * | 2015-11-18 | 2016-03-23 | 武汉轻工大学 | Preparation method of fragrant sesame oil |
| CN107142147A (en) * | 2017-05-03 | 2017-09-08 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares corn oil with thick aroma |
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| CN112080340A (en) * | 2020-09-18 | 2020-12-15 | 湖南新金浩茶油股份有限公司 | Tea oil with rich flavor and preparation method thereof |
| CN112825924A (en) * | 2019-11-25 | 2021-05-25 | 湖南大三湘茶油股份有限公司 | Sweet and fragrant camellia oil and preparation method thereof |
| CN112831365A (en) * | 2019-11-24 | 2021-05-25 | 湖南大三湘茶油股份有限公司 | Preparation method of Yixiangshan tea oil |
| CN115226782A (en) * | 2022-07-21 | 2022-10-25 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of edible fungus seasoning oil |
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| CN104222324A (en) * | 2014-08-21 | 2014-12-24 | 岳西县光圣茶油有限公司 | Vine pepper wind-expelling and cold-removing tea oil |
| CN104222323A (en) * | 2014-08-21 | 2014-12-24 | 岳西县光圣茶油有限公司 | Spicy tea oil |
| CN104222322A (en) * | 2014-08-21 | 2014-12-24 | 岳西县光圣茶油有限公司 | Chamomile anti-inflammatory tea oil |
| CN104222317A (en) * | 2014-08-21 | 2014-12-24 | 岳西县光圣茶油有限公司 | Stomach-nourishing millet tea oil |
| CN104397212A (en) * | 2014-11-26 | 2015-03-11 | 安徽省华银茶油有限公司 | Preparation method of aromatic tea seed oil |
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| CN105132117B (en) * | 2015-08-23 | 2018-09-04 | 安徽华安食品有限公司 | A kind of preparation method of sesame oil with strong flavor |
| CN105132117A (en) * | 2015-08-23 | 2015-12-09 | 王婧婧 | Preparation method of concentrated-fragrance sesame oil |
| CN105154212A (en) * | 2015-08-23 | 2015-12-16 | 王婧婧 | Preparation method of strong fragrant peanut oil |
| CN105154212B (en) * | 2015-08-23 | 2018-09-21 | 湖南省华康食品有限责任公司 | A kind of preparation method of heavy fragrant peanut oil |
| CN105419933A (en) * | 2015-11-18 | 2016-03-23 | 武汉轻工大学 | Preparation method of fragrant sesame oil |
| CN107142147A (en) * | 2017-05-03 | 2017-09-08 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares corn oil with thick aroma |
| CN109971543A (en) * | 2019-03-18 | 2019-07-05 | 湖北中烟工业有限责任公司 | The method for preparing cigarette Luo Han Guo Paste In Foods with arhat fruit tincture residue using cigarette |
| CN112831365A (en) * | 2019-11-24 | 2021-05-25 | 湖南大三湘茶油股份有限公司 | Preparation method of Yixiangshan tea oil |
| CN112825924A (en) * | 2019-11-25 | 2021-05-25 | 湖南大三湘茶油股份有限公司 | Sweet and fragrant camellia oil and preparation method thereof |
| CN112080340A (en) * | 2020-09-18 | 2020-12-15 | 湖南新金浩茶油股份有限公司 | Tea oil with rich flavor and preparation method thereof |
| CN115226782A (en) * | 2022-07-21 | 2022-10-25 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of edible fungus seasoning oil |
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