CN111264637A - Sesame oil with high oxidation stability - Google Patents
Sesame oil with high oxidation stability Download PDFInfo
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- CN111264637A CN111264637A CN202010277332.XA CN202010277332A CN111264637A CN 111264637 A CN111264637 A CN 111264637A CN 202010277332 A CN202010277332 A CN 202010277332A CN 111264637 A CN111264637 A CN 111264637A
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- 239000008159 sesame oil Substances 0.000 title claims abstract description 156
- 235000011803 sesame oil Nutrition 0.000 title claims abstract description 156
- 230000003647 oxidation Effects 0.000 title claims abstract description 31
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 31
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 244000035851 Chrysanthemum leucanthemum Species 0.000 claims abstract description 13
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims abstract description 13
- 241000304195 Salvia miltiorrhiza Species 0.000 claims abstract description 13
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- 241000213006 Angelica dahurica Species 0.000 claims abstract description 11
- 244000042430 Rhodiola rosea Species 0.000 claims abstract description 11
- 235000003713 Rhodiola rosea Nutrition 0.000 claims abstract description 11
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- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 10
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 10
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 10
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 10
- 241000555678 Citrus unshiu Species 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims description 82
- 235000019198 oils Nutrition 0.000 claims description 82
- 239000000203 mixture Substances 0.000 claims description 53
- 238000003756 stirring Methods 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 239000010779 crude oil Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 244000140995 Capparis spinosa Species 0.000 claims description 4
- 235000017336 Capparis spinosa Nutrition 0.000 claims description 4
- 241001165494 Rhodiola Species 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 18
- 230000000694 effects Effects 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 16
- 229910052757 nitrogen Inorganic materials 0.000 description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 9
- 235000014113 dietary fatty acids Nutrition 0.000 description 9
- 229930195729 fatty acid Natural products 0.000 description 9
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to the field of sesame oil, and particularly relates to sesame oil with high oxidation stability, which is prepared from the following components in parts by mass: 30-40 parts of first-grade sesame oil; 60-70 parts of second-grade sesame oil; 0.3-0.6 part of rhodiola rosea; 0.1-0.4 part of salvia miltiorrhiza; 0.4-0.8 part of eucommia ulmoides; 0.5-0.8 part of medlar; 0.2-0.6 part of glossy privet fruit; 0.1-0.4 part of angelica dahurica; 0.1-0.4 part of folium isatidis; 0.3-0.7 parts of lonicera confusa; 0.2-0.6 parts of citrus unshiu; 0.3-0.7 part of wild chrysanthemum. The sesame oil packaging container has the advantages that sesame oil is not easy to deteriorate, the storage period is long, and the sesame oil can be contained in a large container, so that the packaging cost is effectively reduced.
Description
Technical Field
The invention relates to the technical field of sesame oil, in particular to sesame oil with high oxidation stability.
Background
Sesame oil, also known as sesame oil, is extracted from sesame and has a particular flavor.
At present, with the improvement of living standard of people, the pursuit of food is higher and higher, and sesame oil has strong fragrance, so that the fragrance of the food can be obviously improved by adding a few drops of sesame oil into the food, and the appetite is increased.
The existing sesame oil is mainly prepared by a low-temperature water substitution method, and the process can retain the nutritional ingredients of the sesame oil to a greater extent, particularly sesamol, VE and the like with antioxidant effects, so that the sesame oil has a longer shelf life and a longer fragrance retention period. And the sesame contains sesamol which is a natural antioxidant substance, and the sesamol has strong aromatic smell and higher nutritional value, so that the sesame oil has better oxidation effect, and the quality guarantee period and the preservation period of the sesame oil are longer.
The above prior art solutions have the following drawbacks: although sesame oil has a good antioxidation effect, the sesame oil has a strong fragrance, only a few drops of sesame oil need to be added for each eating, and the sesame oil does not need to be added for each dish, so that the consumption of the sesame oil is very slow, the common sesame oil can be stored for about 18 months at normal temperature, the requirement of a consumer cannot be met practically, in order to reduce waste, the sesame oil is usually loaded by a small container, the packaging cost is increased by loading the sesame oil by a small container, the selling price of the sesame oil is difficult to reduce, and therefore, the sesame oil also has an improvement space.
Disclosure of Invention
In view of the disadvantages of the prior art, it is an object of the present invention to provide sesame oil having high oxidation stability, which has the effect of reducing the packaging cost by using a large container.
The above object of the present invention is achieved by the following technical solutions:
sesame oil with high oxidation stability is prepared from the following components in parts by mass:
30-40 parts of first-grade sesame oil;
60-70 parts of second-grade sesame oil;
0.3-0.6 part of rhodiola rosea;
0.1-0.4 part of salvia miltiorrhiza;
0.4-0.8 part of eucommia ulmoides;
0.5-0.8 part of medlar;
0.2-0.6 part of glossy privet fruit;
0.1-0.4 part of angelica dahurica;
0.1-0.4 part of folium isatidis;
0.3-0.7 parts of lonicera confusa;
0.2-0.6 parts of citrus unshiu;
0.3-0.7 part of wild chrysanthemum.
The present invention in a preferred example may be further configured to: the feed is prepared from the following components in parts by mass:
33-35 parts of first-grade sesame oil;
65-67 parts of second-grade sesame oil;
0.4 to 0.5 portion of rhodiola;
0.2-0.3 part of salvia miltiorrhiza;
0.5-0.7 part of eucommia ulmoides;
0.6-0.7 part of medlar;
0.3-0.5 part of glossy privet fruit;
0.2-0.3 part of angelica dahurica;
0.2-0.3 part of folium isatidis;
0.4-0.6 part of lonicera confusa;
0.3-0.5 part of caper;
0.4-0.6 part of wild chrysanthemum.
By adopting the technical scheme, the cost of the sesame oil is effectively reduced by mixing the first-stage sesame oil and the second-stage sesame oil according to a specific proportion, and simultaneously, the heavy aroma is well kept, and the aroma of the first-stage sesame oil and the aroma of the second-stage sesame oil are matched to generate richer aroma, so that the sesame oil has a better aroma-improving effect on food, the food after the sesame oil is added has heavy aroma, and the appetite of consumers is better increased;
the rhodiola rosea is added into the sesame oil, so that the sesame oil has the effects of tonifying qi, clearing away the lung-heat, benefiting intelligence, nourishing the heart, maintaining beauty and keeping young;
by adding the salvia miltiorrhiza into the sesame oil, the sesame oil has the effects of activating blood circulation to dissipate blood stasis, stimulating the menstrual flow to relieve pain, clearing away the heart-fire and relieving restlessness;
by adding the medlar and the glossy privet fruit into the sesame oil, the sesame oil has the effects of nourishing yin, prolonging life, tonifying liver and kidney, clearing heat, improving eyesight and blackening beard and hair;
the sesame oil has the effects of clearing away heat and toxic materials and preventing cold by adding the angelica dahurica, the indigowoad leaf, the lonicera confusa, the caper and the wild chrysanthemum flower into the sesame oil;
the sesame oil is rich in nutrient components by adding various additives in the sesame oil, is beneficial to human health, has higher economic value and is popular with consumers;
through the cooperation of rhodiola rosea, salvia miltiorrhiza, eucommia ulmoides, glossy privet fruit and folium isatidis, the decomposition of triglyceride in sesame oil into glycerol and fatty acid is effectively inhibited, and the fatty acid is not easily generated, so that the behavior of deterioration of the sesame oil caused by oxidation of the fatty acid into peroxide, ketone, aldehyde and the like is not easy to occur, the sesame oil is not easy to deteriorate, the storage period of the sesame oil is effectively prolonged, the sesame oil can be contained in a large container, the packaging cost is effectively reduced, meanwhile, the addition amount of various added components is low, the cost of raw materials is not high, the preparation cost of the sesame oil is not reduced, the price of the sesame oil is not reduced, the cost performance is increased, and the sesame oil.
The present invention in a preferred example may be further configured to: the preparation method of the sesame oil with high oxidation stability comprises the following steps:
step 1) mixing the first-stage sesame oil and the second-stage sesame oil, and uniformly stirring to form blend oil;
step 2), heating the blend oil to 60-75 ℃;
step 3) adding the rest raw materials, keeping the oil temperature of the blend oil at 60-75 ℃, and stirring for 30-60 min;
step 4), cooling the blend oil to room temperature or below;
step 5), filtering the blend oil to obtain crude oil and filter residue;
step 6), filter pressing filter residues to obtain filter pressing oil;
step 7), uniformly mixing the crude oil and the press filtered oil to obtain mixed oil;
and 8) sieving the mixed oil to obtain the sesame oil with high oxidation stability.
By adopting the technical scheme, the temperature of the blend oil is controlled to be 60-75 ℃, the damage to the structure of sesamol caused by overhigh temperature is avoided, and the better oxidation resistance of the sesame oil is effectively kept;
the sesame oil is stirred for 30min to 60min at the temperature of between 60 and 75 ℃, so that the nutrient components of the raw materials are better separated out into the sesame oil, and the sesame oil has higher nutrient value;
solid raw materials are separated from the sesame oil through filtration, so that impurities in the sesame oil are reduced, the sesame oil is clearer, and the quality is better;
and the filter residues are filtered through filter pressing, so that the waste is reduced, and the cost is effectively controlled.
The present invention in a preferred example may be further configured to: heating the blend oil in the step 2) to 70-73 ℃, and keeping the oil temperature of the blend oil in the step 3) at 70-73 ℃.
By adopting the technical scheme, the temperature of the blend oil is controlled to be 70-73 ℃, so that the nutrient substances in the components are easy to separate out, the sesamol is not easy to damage, and the sesame oil quality is better.
The present invention in a preferred example may be further configured to: in the step 2), the blending oil is continuously stirred in the heating process.
Through adopting above-mentioned technical scheme, continuously stir at the in-process of heating through blend oil for and sesame oil and second grade sesame oil mix more evenly, simultaneously at the in-process of heating because liquid is flowing, make heat distribution even, reduce the local condition that is heated the sesame phenol and is heated and destroy in the sesame oil that leads to the part of being heated country height, make the quality of sesame oil better.
The present invention in a preferred example may be further configured to: in the step 4), the blend oil is cooled to 5-10 ℃ within 30 min.
By adopting the technical scheme, the blend oil is cooled to 5-10 ℃ within 30min, the molecular motion is effectively inhibited, so that the sesame oil is more aromatic after being heated when being eaten, and the aroma improving effect is better.
The present invention in a preferred example may be further configured to: in the step 4), the temperature is kept at 5-10 ℃ after the blending oil is cooled, and the next step is carried out after the temperature is kept for 15-30 min.
By adopting the technical scheme, the sesame oil is kept at the constant temperature of 5-10 ℃ for 15-30min, the effect of inhibiting molecular motion is better, the sesame oil system is stable, the fragrance is not easy to leak when the sesame oil is stored in the shade, the fragrance is stronger when the sesame oil is heated for eating, and the fragrance improving effect is improved.
The present invention in a preferred example may be further configured to: in the step 8), when the mixed oil is sieved, the mesh number of the adopted sieve is 200-325 meshes.
By adopting the technical scheme, the sesame oil has less impurities, is relatively clear and has better quality.
In summary, the invention includes at least one of the following beneficial technical effects:
1. through the cooperation of rhodiola rosea, salvia miltiorrhiza, eucommia ulmoides, glossy privet fruit and folium isatidis, the decomposition of triglyceride in sesame oil into glycerol and fatty acid is effectively inhibited, and the fatty acid is not easily generated, so that the behavior of sesame oil deterioration caused by the oxidation of the fatty acid into peroxide, ketone, aldehyde and the like is not easy to occur, the sesame oil is not easy to deteriorate, the storage period of the sesame oil is effectively prolonged, the sesame oil can be contained in a large container, the packaging cost is effectively reduced, meanwhile, the addition amount of various added components is low, the cost of raw materials is not high, the preparation cost of the sesame oil is not reduced, the price of the sesame oil is not reduced, the cost performance is increased, and the sesame oil is;
2. the sesame oil is stirred for 30min to 60min at the temperature of between 60 and 75 ℃, so that the nutrient components of the raw materials are better separated out into the sesame oil, and the sesame oil has higher nutrient value;
3. the blended oil is cooled to 5-10 ℃ within 30min and kept at the constant temperature for 15-30min, so that molecular motion is effectively inhibited, the sesame oil is heated when being eaten, and the fragrance is stronger and the fragrance improving effect is better.
Drawings
FIG. 1 is a schematic flow chart of a method for preparing a mixture with fire-resistant and heat-insulating functions in the invention. The flow diagram of the preparation method of the sesame oil with high oxidation stability is shown in the invention.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
The information on the source of the raw materials used in the following examples and comparative examples is shown in Table 1
TABLE 1
| Raw materials | Origin of originInformation |
| First-grade sesame oil | First-grade sesame oil sold by Guangzhou city national fat food Co |
| Second grade sesame oil | Second-grade sesame oil sold by Guangzhou city national fat food Co |
| Rhodiola root | Rhodiola rosea sold by Shenzhi Yuan specialty Co Ltd in mountain City |
| Root of red-rooted salvia | Salvia miltiorrhiza sold by Bingzhou Shengguang Chinese medicinal material seedling research and development Limited company |
| Cortex Eucommiae | Eucommia bark sold by Bozhou city medicinal herb fragrance pharmaceutical industry Co., Ltd |
| Chinese wolfberry | Fructus Lycii sold by Bozhou city Yihongtang pharmaceutical industry Co Ltd |
| Glossy privet fruit | Fructus Ligustri Lucidi sold by Hengyi Chinese medicine science and technology limited in Bozhou city |
| Root of Dahurian Angelica | Angelica dahurica sold by Zhu Tao spices GmbH of Bozhou city |
| Folium isatidis | Folium Isatidis sold by Bozhou city Yihongtang pharmaceutical Co Ltd |
| Flos Lonicerae | Flos Lonicerae sold by four-biology technologies of Anhui province, Japan |
| Citrus wuzhi | Citrus wuzhiensis sold by Fujiangchun agricultural development Co., Ltd |
| Wild chrysanthemum flower | Wild chrysanthemum flower sold by Bizhou Deng great drug industry Limited liability company |
Examples 1 to 5
Sesame oil with high oxidation stability is prepared from the following components:
first-stage sesame oil, second-stage sesame oil, rhodiola rosea, salvia miltiorrhiza, eucommia ulmoides, medlar, glossy privet fruit, angelica dahurica, folium isatidis, lonicera confusa, mandarin orange and wild chrysanthemum.
The amounts (in kg) of the components added in examples 1-4 are detailed in Table 2
TABLE 2
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | |
| First stageSesame oil | 30 | 33 | 35 | 40 | 34 |
| Second grade sesame oil | 60 | 65 | 67 | 70 | 66 |
| Rhodiola root | 0.3 | 0.4 | 0.5 | 0.6 | 0.45 |
| Root of red-rooted salvia | 0.1 | 0.2 | 0.3 | 0.4 | 0.25 |
| Cortex Eucommiae | 0.4 | 0.5 | 0.7 | 0.8 | 0.6 |
| Chinese wolfberry | 0.5 | 0.6 | 0.7 | 0.8 | 0.65 |
| Glossy privet fruit | 0.2 | 0.3 | 0.5 | 0.6 | 0.4 |
| Root of Dahurian Angelica | 0.1 | 0.2 | 0.3 | 0.4 | 0.25 |
| Folium isatidis | 0.1 | 0.2 | 0.3 | 0.4 | 0.25 |
| Flos Lonicerae | 0.3 | 0.4 | 0.6 | 0.7 | 0.5 |
| Citrus wuzhi | 0.2 | 0.3 | 0.5 | 0.6 | 0.4 |
| Wild chrysanthemum flower | 0.3 | 0.4 | 0.6 | 0.7 | 0.5 |
Referring to fig. 1, the method for preparing sesame oil having high oxidation stability includes the steps of:
step 1) adding first-stage sesame oil and second-stage sesame oil into a stirring kettle, stirring at a rotating speed of 120r/min for 3min to form blend oil;
step 2), heating the blend oil to 72 ℃;
step 3) adding rhodiola rosea, salvia miltiorrhiza, eucommia ulmoides, medlar, glossy privet fruit, angelica dahurica, folium isatidis, lonicera confusa, citrus unshiu and wild chrysanthemum, keeping the oil temperature of the blend oil at a constant temperature of 72 ℃, rotating at a speed of 90r/min, and stirring for 50 min;
step 4), rotating speed of 90r/min, continuously stirring, stopping heating, and cooling the blended oil to room temperature;
step 5) filtering the blend oil through a common filter screen to obtain crude oil and filter residue;
step 6), filter pressing is carried out on filter residues through a plate-and-frame filter press to obtain filter pressing oil;
step 7), injecting the crude oil and the press filtered oil into a stirring kettle, stirring at the rotating speed of 120r/min for 3min to obtain mixed oil;
and 8) passing the mixed oil through a 200-mesh screen to obtain the sesame oil with high oxidation stability.
Example 6
Compared with example 5, the difference is only that:
in the step 2), the blend oil is heated to 60 ℃.
In the step 3), the oil temperature of the blend oil is kept at a constant temperature of 60 ℃, the rotating speed is 90r/min, and the blend oil is stirred for 60 min.
Example 7
Compared with example 5, the difference is only that:
in the step 2), the blend oil is heated to 70 ℃.
In the step 3), the temperature of the oil is kept constant at 70 ℃, the rotating speed is 90r/min, and the stirring is carried out for 45 min.
Example 8
Compared with example 5, the difference is only that:
in the step 2), the blend oil is heated to 70 ℃.
In the step 3), the oil temperature of the blend oil is kept at a constant temperature of 75 ℃, the rotating speed is 90r/min, and the mixture is stirred for 30 min.
Example 9
Compared with example 5, the difference is only that:
and 4) continuously stirring at the rotation speed of 90r/min, introducing nitrogen at 0 ℃ into the blend oil, and controlling the blend oil to cool at the speed of 3 ℃/min by regulating the nitrogen flow rate, wherein the blend oil is cooled to 10 ℃.
Example 10
Compared with example 5, the difference is only that:
and 4) continuously stirring at the rotation speed of 90r/min, introducing nitrogen at 0 ℃ into the blend oil, and controlling the blend oil to cool at the speed of 3.5 ℃/min by regulating the nitrogen flow rate, wherein the blend oil is cooled to 7 ℃.
Example 11
Compared with example 5, the difference is only that:
and 4) continuously stirring at the rotation speed of 90r/min, introducing nitrogen at 0 ℃ into the blend oil, and controlling the blend oil to cool at the speed of 4 ℃/min by regulating the nitrogen flow rate, wherein the blend oil is cooled to 5 ℃.
Example 12
Compared with example 5, the difference is only that:
and 4) continuously stirring at the rotation speed of 90r/min, introducing nitrogen at 0 ℃ into the blend oil, controlling the blend oil to be cooled at the speed of 3 ℃/min by regulating the flow rate of the nitrogen, cooling the blend oil to 10 ℃, keeping the temperature at 10 ℃, and keeping the temperature for 30min before carrying out the next step.
Example 13
Compared with example 5, the difference is only that:
and 4) continuously stirring at the rotation speed of 90r/min, introducing nitrogen at 0 ℃ into the blend oil, controlling the blend oil to cool at the speed of 3.5 ℃/min by regulating the nitrogen flow rate, cooling the blend oil to 7 ℃, keeping the temperature at 7 ℃, keeping the temperature for 20min, and then carrying out the next step.
Example 14
Compared with example 5, the difference is only that:
and 4) continuously stirring at the rotation speed of 90r/min, introducing nitrogen at 0 ℃ into the blend oil, controlling the blend oil to be cooled at the speed of 4 ℃/min by regulating the flow rate of the nitrogen, cooling the blend oil to 5 ℃, keeping the temperature at 5 ℃, keeping the temperature for 15min, and then carrying out the next step.
Example 15
Compared with example 5, the difference is only that:
in the step 8), the mixed oil passes through a 230-mesh screen to obtain the sesame oil with high oxidation stability.
Example 16
Compared with example 5, the difference is only that:
in the step 8), the mixed oil passes through a 270-mesh screen to obtain sesame oil with high oxidation stability.
Example 17
Compared with example 5, the difference is only that:
in the step 8), the mixed oil passes through a 325-mesh screen to obtain sesame oil with high oxidation stability.
Comparative example 1
Compared with example 5, the difference is only:
in the step 3), the rhodiola rosea is replaced by the same amount of first-grade sesame oil.
Comparative example 2
Compared with example 5, the difference is only:
in the step 3), the same amount of first-grade sesame oil is adopted to replace the salvia miltiorrhiza.
Comparative example 3
Compared with example 5, the difference is only:
in the step 3), eucommia ulmoides is replaced by the same amount of first-grade sesame oil.
Comparative example 4
Compared with example 5, the difference is only:
and 3) replacing the medlar with the first-grade sesame oil in an equal amount.
Comparative example 5
Compared with example 5, the difference is only:
in the step 3), the glossy privet fruit is replaced by the first-grade sesame oil in an equal amount.
Comparative example 6
Compared with example 5, the difference is only:
in the step 3), the first-grade sesame oil is used for replacing radix angelicae equivalently.
Comparative example 7
Compared with example 5, the difference is only:
in the step 3), the dyers woad leaf is replaced by the same amount of first-grade sesame oil.
Comparative example 8
Compared with example 5, the difference is only:
in the step 3), the same amount of the first-grade sesame oil is adopted to replace the lonicera confusa.
Comparative example 9
Compared with example 5, the difference is only:
in the step 3), the first-grade sesame oil is used for replacing the citrus unshiu with the same quantity.
Comparative example 10
Compared with example 5, the difference is only:
and 3) replacing wild chrysanthemum with the same amount of first-grade sesame oil.
Experiment 1
100ml of sesame oil of each example and comparative example was taken and placed in a beaker, a label was attached to each beaker to form a test sample, the test sample was placed in an incubator at 50 ℃ and kept in an air-tight state, and the test sample was observed once without an interval of 24 hours, and the time required for the sample to change from clear to obviously turbid was recorded.
Experiment 2
100ml of each sesame oil of examples and comparative examples was taken and placed in a beaker, a label was attached to each beaker to prepare a test sample, the test sample was placed in an incubator at 50 ℃ and kept in the incubator under ventilation for 90 days, and then the peroxide value of each test sample of examples and comparative examples was measured according to GB5009227-2016 (measurement of peroxide value in national food safety standards).
Experiment 3
1ml of each sesame oil of each example and comparative example was taken, heated to 60 ℃ and 10 human judges were used to evaluate the fragrance of the sesame oil of each example and comparative example, with the highest score of 5, the lowest score of 0, the higher the score, the stronger the fragrance, and the maximum value and the minimum value of each group of scores were removed, and the average value was taken.
The specific assay data for experiments 1-3 are detailed in Table 3
TABLE 3
According to the comparison of the data of comparative examples 1, 2, 3, 5 and 7 and example 5 in table 3, rhodiola rosea, salvia miltiorrhiza, eucommia ulmoides, glossy privet fruit and folium isatidis are added into the sesame oil and mixed according to a specific proportion, so that the decomposition of triglyceride in the sesame oil into glycerol and fatty acid is effectively inhibited, the content of fatty acid in the sesame oil is lower, the content of peroxide, ketone and aldehyde generated by the oxidation of the fatty acid is lower, the sesame oil is not easy to deteriorate, and the storage period of the sesame oil is effectively prolonged.
According to the comparison of the data of comparative examples 4, 6, 8, 9 and 10 and the data of example 5 in table 3, the medlar, the angelica dahurica, the lonicera confusa, the caper and the wild chrysanthemum are added into the sesame oil, so that the nutritional ingredients of the sesame oil are effectively increased, and the oxidation resistance of the sesame oil is not obviously and negatively influenced.
As can be seen from the data of examples 1-8 in Table 3, by heating the blend oil to 60-75 deg.C, there was no significant negative effect on the antioxidant properties of the sesame oil.
According to the comparison of the data of examples 9-11 and example 5 in Table 3, the temperature of the blend oil is reduced to 5-10 ℃ within 30min by rapid temperature reduction, so that the fragrance of the sesame oil is effectively increased, and the fragrance of the sesame oil is stronger.
According to the comparison of the data of examples 12-14 and example 5 in table 3, the fragrance of the sesame oil is further increased by rapidly cooling to 5-10 ℃ and keeping the temperature at the low temperature for 15-30min, so that the sesame oil has strong fragrance and better fragrance-improving effect.
As can be seen from the data of examples 15-17 in Table 3, the sesame oil was more clear after filtration and had no significant negative effect on the antioxidant properties of the sesame oil.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (8)
1. Sesame oil with high oxidation stability is characterized in that: the feed is prepared from the following components in parts by mass:
30-40 parts of first-grade sesame oil;
60-70 parts of second-grade sesame oil;
0.3-0.6 part of rhodiola rosea;
0.1-0.4 part of salvia miltiorrhiza;
0.4-0.8 part of eucommia ulmoides;
0.5-0.8 part of medlar;
0.2-0.6 part of glossy privet fruit;
0.1-0.4 part of angelica dahurica;
0.1-0.4 part of folium isatidis;
0.3-0.7 parts of lonicera confusa;
0.2-0.6 parts of citrus unshiu;
0.3-0.7 part of wild chrysanthemum.
2. The sesame oil with high oxidation stability according to claim 1, characterized in that: the feed is prepared from the following components in parts by mass:
33-35 parts of first-grade sesame oil;
65-67 parts of second-grade sesame oil;
0.4 to 0.5 portion of rhodiola;
0.2-0.3 part of salvia miltiorrhiza;
0.5-0.7 part of eucommia ulmoides;
0.6-0.7 part of medlar;
0.3-0.5 part of glossy privet fruit;
0.2-0.3 part of angelica dahurica;
0.2-0.3 part of folium isatidis;
0.4-0.6 part of lonicera confusa;
0.3-0.5 part of caper;
0.4-0.6 part of wild chrysanthemum.
3. The sesame oil with high oxidation stability according to claim 1 or 2, characterized in that: the preparation method of the sesame oil with high oxidation stability comprises the following steps:
step 1) mixing the first-stage sesame oil and the second-stage sesame oil, and uniformly stirring to form blend oil;
step 2), heating the blend oil to 60-75 ℃;
step 3) adding the rest raw materials, keeping the oil temperature of the blend oil at 60-75 ℃, and stirring for 30-60 min;
step 4), cooling the blend oil to room temperature or below;
step 5), filtering the blend oil to obtain crude oil and filter residue;
step 6), filter pressing filter residues to obtain filter pressing oil;
step 7), uniformly mixing the crude oil and the press filtered oil to obtain mixed oil;
and 8) sieving the mixed oil to obtain the sesame oil with high oxidation stability.
4. Sesame oil with high oxidation stability according to claim 3, characterized in that: heating the blend oil in the step 2) to 70-73 ℃, and keeping the oil temperature of the blend oil in the step 3) at 70-73 ℃.
5. The sesame oil with high oxidation stability according to claim 4, characterized in that: in the step 2), the blending oil is continuously stirred in the heating process.
6. Sesame oil with high oxidation stability according to claim 3, characterized in that: in the step 4), the blend oil is cooled to 5-10 ℃ within 30 min.
7. The sesame oil with high oxidation stability according to claim 6, characterized in that: in the step 4), the temperature is kept at 5-10 ℃ after the blending oil is cooled, and the next step is carried out after the temperature is kept for 15-30 min.
8. Sesame oil with high oxidation stability according to claim 3, characterized in that: in the step 8), when the mixed oil is sieved, the mesh number of the adopted sieve is 200-325 meshes.
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