CN113121592B - Peanut oil with prolonged frying life and preparation method thereof - Google Patents
Peanut oil with prolonged frying life and preparation method thereof Download PDFInfo
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- CN113121592B CN113121592B CN201911412611.6A CN201911412611A CN113121592B CN 113121592 B CN113121592 B CN 113121592B CN 201911412611 A CN201911412611 A CN 201911412611A CN 113121592 B CN113121592 B CN 113121592B
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- 235000019483 Peanut oil Nutrition 0.000 title claims abstract description 180
- 239000000312 peanut oil Substances 0.000 title claims abstract description 180
- 238000002360 preparation method Methods 0.000 title claims description 17
- 230000002035 prolonged effect Effects 0.000 title description 2
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 123
- 239000012141 concentrate Substances 0.000 claims abstract description 119
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims abstract description 68
- 238000000034 method Methods 0.000 claims abstract description 61
- 239000010779 crude oil Substances 0.000 claims abstract description 26
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 21
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 21
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 21
- 235000020232 peanut Nutrition 0.000 claims abstract description 21
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- 238000006703 hydration reaction Methods 0.000 claims abstract description 18
- 241001553178 Arachis glabrata Species 0.000 claims abstract 4
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- 239000011574 phosphorus Substances 0.000 claims description 28
- 229910052698 phosphorus Inorganic materials 0.000 claims description 28
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 6
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- 238000006243 chemical reaction Methods 0.000 description 4
- 238000004737 colorimetric analysis Methods 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
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- WRGQSWVCFNIUNZ-GDCKJWNLSA-N 1-oleoyl-sn-glycerol 3-phosphate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)COP(O)(O)=O WRGQSWVCFNIUNZ-GDCKJWNLSA-N 0.000 description 2
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- AWUCVROLDVIAJX-UHFFFAOYSA-N alpha-glycerophosphate Natural products OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 description 2
- 239000012496 blank sample Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- ZFXVRMSLJDYJCH-UHFFFAOYSA-N calcium magnesium Chemical class [Mg].[Ca] ZFXVRMSLJDYJCH-UHFFFAOYSA-N 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000003311 flocculating effect Effects 0.000 description 2
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- RYYKJJJTJZKILX-UHFFFAOYSA-M sodium octadecanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC([O-])=O RYYKJJJTJZKILX-UHFFFAOYSA-M 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000011179 visual inspection Methods 0.000 description 2
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 description 1
- FUSNOPLQVRUIIM-UHFFFAOYSA-N 4-amino-2-(4,4-dimethyl-2-oxoimidazolidin-1-yl)-n-[3-(trifluoromethyl)phenyl]pyrimidine-5-carboxamide Chemical compound O=C1NC(C)(C)CN1C(N=C1N)=NC=C1C(=O)NC1=CC=CC(C(F)(F)F)=C1 FUSNOPLQVRUIIM-UHFFFAOYSA-N 0.000 description 1
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 1
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 108010013563 Lipoprotein Lipase Proteins 0.000 description 1
- 102100022119 Lipoprotein lipase Human genes 0.000 description 1
- DXYFXQLAQAPBFS-UHFFFAOYSA-N Lovenone Natural products C1C2OC2(C(C)=O)C(CCCO)C2(C)CC(O)C3(C)C(C(CCC=C(C)C)C)CCC3(C)C21 DXYFXQLAQAPBFS-UHFFFAOYSA-N 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000007177 brain activity Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 230000000052 comparative effect Effects 0.000 description 1
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- 238000004090 dissolution Methods 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 229910000377 hydrazine sulfate Inorganic materials 0.000 description 1
- 239000012493 hydrazine sulfate Substances 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000007830 nerve conduction Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 229950004354 phosphorylcholine Drugs 0.000 description 1
- PYJNAPOPMIJKJZ-UHFFFAOYSA-N phosphorylcholine chloride Chemical compound [Cl-].C[N+](C)(C)CCOP(O)(O)=O PYJNAPOPMIJKJZ-UHFFFAOYSA-N 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000011684 sodium molybdate Substances 0.000 description 1
- 235000015393 sodium molybdate Nutrition 0.000 description 1
- TVXXNOYZHKPKGW-UHFFFAOYSA-N sodium molybdate (anhydrous) Chemical compound [Na+].[Na+].[O-][Mo]([O-])(=O)=O TVXXNOYZHKPKGW-UHFFFAOYSA-N 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07F—ACYCLIC, CARBOCYCLIC OR HETEROCYCLIC COMPOUNDS CONTAINING ELEMENTS OTHER THAN CARBON, HYDROGEN, HALOGEN, OXYGEN, NITROGEN, SULFUR, SELENIUM OR TELLURIUM
- C07F9/00—Compounds containing elements of Groups 5 or 15 of the Periodic Table
- C07F9/02—Phosphorus compounds
- C07F9/06—Phosphorus compounds without P—C bonds
- C07F9/08—Esters of oxyacids of phosphorus
- C07F9/09—Esters of phosphoric acids
- C07F9/10—Phosphatides, e.g. lecithin
- C07F9/103—Extraction or purification by physical or chemical treatment of natural phosphatides; Preparation of compositions containing phosphatides of unknown structure
-
- 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
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides a non-hydrated phospholipid (NHP) concentrate, which is obtained by leaching peanut crude oil, removing the hydrated phospholipid by hydration, washing off grease by acetone, and evaporating off the acetone. The NHP concentrate provided by the invention can be added into peanut oil, so that the color of the peanut oil can be delayed from rising in the continuous frying process, and the frying quality of the peanut oil can be improved.
Description
Technical Field
The invention belongs to the field of edible oil processing, and particularly relates to an NHP concentrate and application thereof in inhibiting peanut oil heating and color reversion.
Background
Phospholipids are medical care and nutrition supplements which are rapidly developed in recent years, are essential substances for human cells, and can increase the requirements of phosphorylcholine, cholamine, inositol and organic phosphorus for supplementing human nutrition. It can promote nerve conduction, raise brain activity, and can prevent cholesterol from depositing on blood vessel wall and remove partial deposit, so that it has the functions of reducing serum cholesterol, reducing blood viscosity, promoting blood circulation and preventing angiocardiopathy.
However, in the case of oils and fats, the presence of a large amount of phospholipids causes quality problems such as easy oxidation and easy precipitation of oil products. Thus, most of the current research is focused on the removal method of phospholipids. Wang Guliang et al discuss peanut oil acidification and dephosphorization processes, and the peanut oil dephospholipid rate after optimization conditions reaches 77.83% (Wang Guliang, yong, ren Maosheng. Peanut oil acidification and dephospholization processes discussed in J. Prop. University, J. Concha university, 2017,6 (5): 1-12.). Mo Chujun et al studied the effect of ultrasound on removal of non-hydrated phospholipids from oil by phospholipase A1 and showed that suitable ultrasound irradiation significantly increased the enzymatic degumming rate of phospholipase A1 on lipids (Mo Chujun, huang Fenghong, li Wenlin et al. Effect of ultrasound on removal of non-hydrated phospholipids from oil by phospholipase A1 [ J. ], chinese lipid, 2007,32 (2): 33-36.). Liu Lina et al have studied the use of phospholipase Lecitase Ultra in peanut oil dephosphorization processes to reduce the phospholipid content in peanut oil to 4.2ppm (Liu Lina, wang Jie, tao Haiteng et al. Phospholipase Lecitase Ultra was used in peanut oil dephosphorization processes [ J ].2016,48 (2): 108-111.). In summary, the current research mainly aims at removing phospholipids (including hydrated phospholipids and non-hydrated phospholipids) in grease as much as possible, and has less related research aiming at properly keeping the influence of phospholipids, especially non-hydrated phospholipids, on the grease.
In the current age, various fried foods are emerging in various markets, fast food restaurants and booths of mobile vendors, but the quality of residual oil in the fried foods is a big problem related to the physical health of consumers, and the quality of the residual oil is directly determined by the quality of frying oil, and the color, acid value, peroxide value and carbonyl value can reflect the quality of edible oil to a great extent. In the process of making fried foods, after the oil is repeatedly used and heated at high temperature, a series of complex chemical reactions such as oxidation, hydrolysis, polymerization and the like often occur, so that great changes are caused in aspects such as viscosity, color, foamability, flavor and the like, and the quality of the oil is reduced (Jinhuali, gu Keren. Analysis of safety of fried foods and hazard prevention [ J ]. Chinese oil, 2010,35 (09): 74-77). He Aili has shown that after 12 hours of continuous frying of the potato strips at 160 ℃, the red value increases from 0.5 to 1.2, and after 26 hours of continuous frying, the red value increases from 0.5 to 2.2, resulting in a significant return in colour and result in a reduced quality of the peanut oil (He Aili. Study of quality changes of several edible oils during frying [ D. Henan university of industries, 2015.). In the frying process, a series of complex chemical reactions such as hydrolytic oxidation, decomposition polymerization and the like are carried out on the grease to generate substances such as carbonyl compounds, hydrocarbons and the like, so that the color of the grease is deepened.
The invention takes advantage of non-hydrated phosphatide (NHP) in peanut oil and provides application of NHP in inhibiting peanut oil from heating and color reversion. Selecting leached peanut crude oil with high NHP content, and properly treating to obtain concentrate. The concentrate is added back to peanut oil according to a proper proportion, so that the color reversion of peanut oil after heating at 280 ℃ can be obviously inhibited, and the color reversion of peanut oil in the continuous frying process can be delayed, so that the peanut oil shows good frying quality.
Disclosure of Invention
The present invention provides a non-hydrated phospholipid concentrate derived from peanut oil, wherein the mass of the non-hydrated phospholipid in the non-hydrated phospholipid concentrate is 85% or more of the total mass of the non-hydrated phospholipid and the hydrated phospholipid.
In one or more embodiments, the non-hydrated phospholipid concentrate has a mass of non-hydrated phospholipid that is greater than 90% of the total mass of non-hydrated phospholipid and hydrated phospholipid.
In one or more embodiments, the non-hydrated phospholipid concentrate has a total non-hydrated phospholipid and hydrated phospholipid content of 450ppm or more.
The present invention also provides a method of preparing a non-hydrated phospholipid concentrate, the method comprising:
(1) Removing the hydrated phospholipids in the leached peanut crude oil;
(2) Extracting the phospholipid component in the peanut oil obtained in the step (1) by using acetone; and
(3) Removing acetone to obtain the non-hydrated phospholipid concentrate.
In one or more embodiments, in step (1), the hydrated phospholipids in the leached peanut butter are removed using a hydration process.
In one or more embodiments, the hydration process comprises adding 1% -10% water by mass of peanut butter to peanut butter, hydrating at 50 ℃ -70 ℃ for 10min-1h, cooling, and filtering out the precipitate to obtain peanut oil.
In one or more embodiments, in step (2) acetone is added in an amount of from 5 to 20% by mass of peanut oil.
The invention also includes a non-hydrated phospholipid concentrate produced by the method of any one of the embodiments of the invention.
In one or more embodiments, the non-hydrated phospholipid concentrate produced by the method of any one of the embodiments of the present invention has a mass of non-hydrated phospholipid that is greater than 85%, preferably greater than 90% of the total mass of non-hydrated phospholipid and hydrated phospholipid.
In one or more embodiments, the non-hydrated phospholipid concentrate produced by the method of any one of the embodiments of the invention has a total non-hydrated phospholipid and hydrated phospholipid content of 450ppm or more.
The invention also provides a peanut oil comprising a non-hydrated phospholipid concentrate; preferably, the mass of the non-hydrated phospholipid concentrate is from 5% to 11%, preferably from 5% to 10%, more preferably from 8% to 10% of the mass of peanut oil; preferably, the non-hydrated phospholipid concentrate is a non-hydrated phospholipid concentrate according to any one of the embodiments of the present invention.
The invention also provides peanut oil, the content of non-hydrated phosphatide of the peanut oil is 20-45ppm, and the content of the hydrated phosphatide is less than or equal to 25.0ppm.
In one or more embodiments, the peanut oil has a non-hydrated phospholipid content of from 30 ppm to 42ppm.
In one or more embodiments, the peanut oil has a hydrated phospholipid content of 24.5ppm or less.
In one or more embodiments, the non-hydrated phospholipid is from a non-hydrated phospholipid concentrate as described in any one of the embodiments herein.
The invention also provides the use of a non-hydrated phospholipid concentrate as described in any one of the embodiments of the invention to inhibit the heat reversion of peanut oil and/or to improve the frying quality of peanut oil or in the preparation of peanut oil.
The invention also provides a method of inhibiting the heat discoloration of peanut oil and/or improving the frying quality of peanut oil or a method of preparing peanut oil comprising adding to peanut oil a non-hydrated phospholipid concentrate according to any one of the embodiments of the invention.
In one or more embodiments, the non-hydrated phospholipid concentrate is added in an amount of 5% to 11% by mass of peanut oil.
In one or more embodiments, the non-hydrated phospholipid concentrate is added in an amount of 5% to 10% by mass of peanut oil.
In one or more embodiments, the non-hydrated phospholipid concentrate is added in an amount of 8% to 10% by mass of peanut oil.
Detailed Description
So that those skilled in the art can appreciate the features and effects of the present invention, a general description and definition of the terms and expressions set forth in the specification and claims follows. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in the event of a conflict, the present specification shall control.
The theory or mechanism described and disclosed herein, whether right or wrong, is not meant to limit the scope of the invention in any way, i.e., the present disclosure may be practiced without limitation to any particular theory or mechanism.
All features such as values, amounts, and concentrations that are defined herein in the numerical or percent ranges are for brevity and convenience only. Accordingly, the description of a numerical range or percentage range should be considered to cover and specifically disclose all possible sub-ranges and individual values (including integers and fractions) within the range. Herein, unless otherwise specified, percentages refer to mass percentages.
In this context, not all possible combinations of the individual technical features in the individual embodiments or examples are described in order to simplify the description. Accordingly, as long as there is no contradiction between the combinations of these technical features, any combination of the technical features in the respective embodiments or examples is possible, and all possible combinations should be considered as being within the scope of the present specification.
The present invention aims to provide a non-hydrated phospholipid concentrate and its use in inhibiting peanut oil heat reversion and/or improving peanut oil frying quality.
Non-hydrated phospholipids (nonhydratable phospholipids, NHP) herein refer to phospholipids that are not converted to hydrated form during alkaline refining or hydrated degumming, e.g. comprising phosphatidic acid, lysophosphatidic acid, calcium magnesium salts of phosphatidic acid, calcium magnesium salts of lysophosphatidic acid, etc. Hydrated phospholipids (hydratable phospholipids, HP) refer to phospholipids that can be converted into hydrated form during alkaline refining or hydrated degumming, and include, for example, phosphatidylcholine (PC), phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and the like.
The NHP concentrate is obtained by leaching peanut crude oil, removing hydrated phospholipid, washing grease with acetone, and evaporating acetone.
The NHP concentrate of the invention is NHP-rich, with no or only a small amount of hydrated phospholipids. The mass fraction of NHP in the NHP concentrate to total phospholipids (sum of NHP and HP) is defined herein as the relative content of NHP. In a preferred embodiment, the relative content of NHP in the NHP concentrate of the invention is equal to or greater than 85%, preferably equal to or greater than 90%.
Typically, the total phosphorus content (total NHP and HP content) of the NHP concentrate of the invention is greater than or equal to 450ppm. Preferably, the NHP concentrate of the invention has a NHP content of 400ppm or more.
The total phosphorus content in the NHP concentrate can be determined by the molybdenum blue colorimetric method in GB/T5537-2008.
The method of preparing NHP concentrate of the present invention comprises: (1) removing the hydrated phospholipids in the leached peanut butter; (2) Extracting the phospholipid component in the peanut oil obtained in the step (1) by using acetone; and (3) removing acetone to obtain the non-hydrated phospholipid concentrate.
The method for removing the hydrated phospholipids from the leached peanut butter is not particularly limited, and various methods known in the art for removing the hydrated phospholipids from the butter can be used. It will be appreciated that the present invention provides that the leached peanut oil may still contain a small amount of hydrated phospholipids after the step of removing the hydrated phospholipids, i.e. the peanut oil from which the present leached peanut oil has been removed of hydrated phospholipids is peanut oil from which all or a substantial portion of the hydrated phospholipids have been removed.
In certain embodiments, the present invention employs a hydration process to remove hydrated phospholipids from leached peanut butter. As will be appreciated by those skilled in the art, hydration means a process for removing water-soluble impurities from crude oil by adding a quantity of water to the crude oil to cause the water-soluble impurities (primarily HP) to aggregate and settle and separate from the oil. Hydration refers to the process by which HP in the water and oil combine to form flocs that precipitate.
Typically, excess water is added to the leached peanut butter to fully hydrate the butter and remove as much as possible of the Hydrated Phospholipids (HP). The amount of water should be sufficient to remove the majority of the hydrated phospholipids, and thus, the amount of water added may be appropriately adjusted depending on the crude oil, for example, the amount of water may be 1% or more, preferably 5% or more of the mass of the crude oil. In some embodiments, the amount of water is 1% to 10% of the mass of the crude oil. The temperature of the hydration process is preferably 50-70℃and the hydration time is usually more than 10 minutes, for example 10min-1h. Cooling after hydration, filtering out sediment, and obtaining the peanut oil with all or most of hydrated phospholipids removed.
To adjust the ratio of non-hydrated phospholipids to hydrated phospholipids in peanut oil, in some embodiments, removing the hydrated phospholipids from the leached peanut butter comprises: adding citric acid solution into the peanut crude oil for reaction, and then removing hydrated phospholipids in the peanut crude oil by adopting a hydration method. The reaction temperature of the peanut butter and the citric acid solution can be 50-70 ℃, and the reaction time is generally more than 10min, for example, 10min-30min, 10min-15min. The concentration of the citric acid solution is not particularly limited and may be, for example, 40 to 60wt%. The amount of citric acid solution may be suitably adjusted according to the concentration of citric acid solution and the target ratio of non-hydrated phospholipid and hydrated phospholipid, and is usually not more than 0.1% by weight of oil, for example, may be 0.01% -0.1% by weight of oil, 0.02-0.08% by weight of oil. At the same concentration, peanut oil with relatively low NHP content can be obtained by using more citric acid solution to react with peanut oil. In certain embodiments, the invention adds citric acid solution with the concentration of 40-60wt% and the oil weight of 0.02-0.08% into the peanut crude oil, reacts for 10-15 min at 50-70 ℃, and then removes the hydrated phosphatide in the peanut crude oil by adopting a hydration method; peanut oil having a relative NHP content of between 50% and 80% is thus obtainable.
The NHP concentrate of the invention may be further treated by hydration methods of any of the embodiments herein to remove residual HP from the NHP concentrate, thereby providing a NHP concentrate having a higher relative NHP content. The hydration process may be repeated multiple times for the treatment of the NHP concentrate. When the total phosphorus content of the NHP concentrate is no longer reduced after the NHP concentrate has been treated by hydration, the total phosphorus content of the NHP concentrate is now considered as the NHP content of the NHP concentrate.
When acetone is used to extract the phospholipid component of the peanut oil obtained in step (1), the addition amount of acetone is preferably 5% -20% of the mass of the peanut oil. In certain embodiments, the phospholipid component of the peanut oil obtained in step (1) is extracted with acetone as follows: and (3) adding a proper amount of acetone (preferably 5% -20% of the mass of the peanut oil) into the peanut oil obtained in the step (1), dissolving and filtering out grease, and taking out precipitate.
Removing acetone in the phospholipid component obtained in the step (2) to obtain the non-hydrated phospholipid concentrate. The temperature for removing acetone may be conventional in the art, e.g., about 50℃to 70℃and 60 ℃. The method for removing acetone is not particularly limited, and acetone may be removed using a rotary evaporator, for example.
In certain embodiments, a suitable amount (preferably 5% -20% of the mass of the peanut oil) of acetone is added to the peanut oil obtained in step (1), the grease is filtered by dissolution, the precipitate is taken out, and the acetone in the precipitate is removed, so that the non-hydrated phospholipid concentrate of the invention is obtained.
In certain embodiments, water with a mass of 1% -10% of the mass of the peanut oil is added into the peanut oil, hydration is carried out for 10min-1h at 50 ℃ -70 ℃, cooling and filtering out sediment to obtain peanut oil with most HP removed, acetone with a mass of 5% -20% of the mass of the peanut oil is added into the obtained peanut oil, the filtered grease is dissolved, the sediment is taken and placed in a rotary evaporator, and the acetone is evaporated to obtain the NHP concentrate.
The invention discovers that the NHP concentrate is added back to peanut oil, the hydrophobicity of the NHP concentrate is fully blended with peanut oil, so that the peanut oil has higher NHP content and lower HP content, the peanut oil can be restrained from being heated to be back, the color of the peanut oil is delayed from rising in the continuous frying process, the bubble quantity and bubble height in the peanut oil frying process are reduced, the appearance of a fried product is improved, and the frying quality is improved.
Accordingly, the present invention also provides a method of inhibiting the heat-back colour of peanut oil and/or improving the frying quality of peanut oil, in particular to retard the colour rise of peanut oil during continuous frying, comprising adding to peanut oil a NHP concentrate according to any of the embodiments of the present invention.
The invention also provides a process for preparing peanut oil, particularly peanut oil having suppressed heat discoloration and/or improved frying quality, comprising adding to the peanut oil an NHP concentrate according to any of the embodiments of the invention.
Peanut oil suitable for use in the various methods of the invention is not particularly limited and may be, for example, national standard grade one peanut oil. The national standard first-grade peanut oil refers to pressed peanut oil which meets various indexes of the national standard GBT1534-2017 pressed first-grade peanut oil; the phosphorus content in the pressed peanut oil is generally below 40ppm, preferably below 30ppm, for example, the NHP content is 0-10ppm and the HP content is 10-30ppm; and the first-grade peanut oil is required to have no darkening and no precipitation after being heated at 280 ℃.
In various embodiments of the methods of the present invention, NHP concentrate is preferably added to peanut oil in an amount of 5% to 11% by mass of peanut oil; more preferably from 5% to 10% by mass of NHP concentrate based on the mass of peanut oil is added to the peanut oil; more preferably, NHP concentrate is added to peanut oil in an amount of 8% to 10% by mass of peanut oil.
The invention also includes peanut oil produced by the methods of the invention for producing peanut oil, i.e., the invention includes peanut oil comprising a non-hydrated phospholipid concentrate as described in any of the embodiments herein; preferably, the mass of the non-hydrated phospholipid concentrate is from 5% to 11%, preferably from 5% to 10%, more preferably from 8% to 10% of the mass of peanut oil.
The content of non-hydrated phospholipids from the non-hydrated phospholipid concentrates of the present invention in the peanut oil of the present invention is preferably from 20ppm to 45ppm by weight of the oil, more preferably from 30ppm to 42ppm by weight of the oil; the content of the hydrated phospholipid is preferably 25.0ppm or less by weight of the oil, more preferably 24.5ppm or less by weight of the oil.
It will be appreciated that it is contemplated that differences between the methods of preparing the non-hydrated phospholipid concentrates may result in different methods of preparing non-hydrated phospholipid concentrates having varying amounts of total phosphorus, non-hydrated phospholipid, etc. However, so long as an appropriate amount of non-hydrated phospholipid concentrate is added to control the range of NHP and HP content in the oil within the ranges described herein, the resulting peanut oil still has the functions of inhibiting heat discoloration and/or improving frying quality as described herein.
Thus, the invention also includes a peanut oil having a non-hydrated phospholipid content of 20 to 45ppm, preferably 30 to 42ppm, and a hydrated phospholipid content of 25.0ppm or less, preferably 24.5ppm or less. It will be appreciated that the non-hydrated phospholipid refers to a non-hydrated phospholipid that is an impurity in the non-hydrated phospholipid that is additionally added to the peanut oil. In certain embodiments, the non-hydrated phospholipids in the peanut oil are derived from the non-hydrated phospholipid concentrates of the invention.
The present invention exploits the advantages of NHP by applying NHP concentrates to inhibit the heat-reversion of peanut oil and/or to enhance the frying quality of peanut oil. The NHP concentrate of the invention has simple preparation, convenient operation and easy realization. The use of the NHP concentrates of the invention greatly enhances the frying performance of peanut oil.
Thus, the invention also includes peanut oil containing the NHP concentrates of the invention.
Compared with the prior art, the invention has the following advantages:
1. Under the condition of adding a proper amount of NHP concentrate into peanut oil, the color and luster of the peanut oil can be inhibited from rising in a 280 ℃ heating test, and the requirements of national standards on primary oil are met;
2. the NHP concentrate disclosed by the invention can delay the deepening of the color of peanut oil in the continuous frying process, reduce the air bubble amount and the bubble height in the peanut oil frying process, improve the appearance of a fried product and improve the frying quality of the peanut oil.
The invention is further illustrated by the following examples. The following examples use instrumentation conventional in the art. The experimental methods, in which specific conditions are not noted in the following examples, are generally conducted under conventional conditions or under conditions recommended by the manufacturer. The following examples use various starting materials, and unless otherwise indicated, conventional commercial products were used. The percentages in the examples are mass percentages unless otherwise indicated.
In the present invention, both the peanut extract crude oil and the first-grade peanut oil are purchased from Jia Li grain oil (Qingdao) Inc.
Color measurement: visual colorimeter of Lovibond Model F Germany (cuvette 25.4 mm)
Bubble height value: h Maximum value of oil bubble +H Minimum oil bubble value /2 (height measured using a scale)
Preparation example 1
Taking 5L of peanut leached crude oil, heating to 50 ℃, adding citric acid solution (with the concentration of 50 wt%) with the weight of 0.08% of oil, fully reacting for 30min (converting part of NHP into HP), then adding 5% of water, hydrating for 10min, and enabling Hydrated Phospholipid (HP) to absorb water and flocculate. Cooling and filtering to remove precipitate to obtain peanut oil with a part of HP removed. Adding acetone with the mass of 10% of that of the peanut oil into the peanut oil, dissolving and filtering out grease, taking the precipitate, placing the precipitate in a rotary evaporator, and evaporating the acetone at 60 ℃ to obtain NHP concentrate. The total phosphorus content of the concentrate prepared by the method is 450ppm, and the relative content of NHP reaches 50%.
Preparation example 2
Taking 5L of peanut leached crude oil, heating to 60 ℃, adding citric acid solution (the concentration is 50 wt%) with the mass of 0.05% of the peanut leached crude oil, reacting for 15min (converting part of NHP into HP), then adding 3% of water, hydrating for 10min, and flocculating the Hydrated Phospholipid (HP) by water absorption. After cooling and filtering off the precipitate, peanut oil with a portion of HP removed is obtained. Adding acetone with the mass of 5% of that of the peanut oil into the peanut oil, dissolving and filtering out grease, taking the precipitate, placing the precipitate in a rotary evaporator, and evaporating the acetone at 60 ℃ to obtain NHP concentrate. The total phosphorus content of the concentrate prepared by the method is 450ppm, and the relative content of NHP reaches 70%.
Preparation example 3
Taking 5L of peanut leached crude oil, heating to 60 ℃, adding citric acid solution (the concentration is 50 wt%) with the mass of 0.02% of the peanut leached crude oil, reacting for 15min (converting part of NHP into HP), then adding 1% of water, hydrating for 30min, and flocculating the Hydrated Phospholipid (HP) by water absorption. After cooling and filtering off the precipitate, peanut oil with a portion of HP removed is obtained. Adding acetone with the mass of 10% of that of the peanut oil into the peanut oil, dissolving and filtering out grease, taking the precipitate, placing the precipitate in a rotary evaporator, and evaporating the acetone at 60 ℃ to obtain NHP concentrate. The total phosphorus content of the concentrate prepared by the method is 450ppm, and the relative content of NHP reaches 80%.
Preparation example 4
Taking 5L of peanut leached crude oil, heating to 70 ℃, adding water with the mass accounting for 10% of the mass of the peanut leached crude oil, and fully hydrating for 60min to enable Hydrated Phospholipid (HP) to absorb water and flocculate. The precipitate was cooled and filtered to give peanut oil from which most of the HP had been removed. Adding acetone with the mass accounting for 20% of the mass of the peanut oil into the peanut oil, dissolving and filtering out grease, taking the precipitate, placing the precipitate into a rotary evaporator, and evaporating the acetone at the temperature of 60 ℃ to obtain NHP concentrate. The concentrate prepared by this method had a total phosphorus content of 450ppm, with a relative NHP content of up to 90%.
Preparation example 5
Taking 5L of peanut leached crude oil, heating to 50 ℃, adding 1% of phospholipase A1 (purchased from NoveXin biological company) by weight of the oil, fully reacting for 60min, heating to 70 ℃, adding water with the mass of 10% of the peanut leached crude oil, and fully hydrating for 60min. Cooling and filtering out precipitate to obtain the peanut oil with the phospholipid removed. Adding acetone accounting for 20% of the mass of the peanut oil into the peanut oil, dissolving and filtering out grease, taking precipitate, placing the precipitate in a rotary evaporator, and evaporating the acetone at 60 ℃ to obtain a concentrate, wherein the phospholipid content of the concentrate is 0.
The resulting NHP concentrate was withdrawn and split into two parts: a portion was used to determine the total phosphorus content (total of NHP and HP), designated P; the other part was hydrated for removing HP contained therein by the above method, and the total phosphorus content of the product obtained after removing HP by each hydration was measured until no change in the total phosphorus content was detected, and the final total phosphorus content was designated as P1 (i.e., NHP content).
The determination method of total phosphorus content and the calculation method of NHP relative content in the preparation examples and the examples are as follows:
1. Determination of total phosphorus content of NHP concentrate according to molybdenum blue colorimetry in GB/T5537-2008:
About 3g of sample is weighed by a clean crucible, 0.5g of zinc oxide is added, the sample is slowly heated on an electric furnace until the sample becomes thick, the sample is gradually heated until the sample is completely carbonized, the crucible is sent into a muffle furnace with the temperature of 550-600 ℃ to be burnt until the sample is completely ashed (white), and the time is about 2 hours. Taking out the crucible, cooling to room temperature, dissolving ash by using 10mL of hydrochloric acid solution (50% volume fraction), heating to slight boiling, stopping heating after 5min, cooling the dissolved solution to room temperature, filtering the dissolved solution, pouring the filtered solution into a 100mL volumetric flask, flushing the crucible and filter paper 3-4 times by using about 5mL of hot water each time, and cooling the filtrate to room temperature. The precipitate was completely dissolved by slowly adding dropwise a hydrochloric acid solution (50% by volume) after neutralization with a potassium hydroxide solution (50% by mass concentration) until turbidity developed, and 2 drops were added. Finally diluting with water to a constant volume to a scale, and shaking uniformly. A blank sample is prepared simultaneously when preparing the tested liquid. The sample was pipetted into a 50mL cuvette with 10 mL. 8mL of hydrazine sulfate solution (0.015% by mass concentration) and 2mL of sodium molybdate solution (2.5% by mass concentration) were added. Adding the plugs, shaking for 3-4 times, removing the plugs, putting the colorimetric tube into a boiling water bath, heating for 10min, taking out, and cooling to room temperature. Diluting with water to scale, shaking thoroughly, and standing for 10min. The solution was removed to a dry, clean cuvette, zeroed with a blank sample at 650nm using a spectrophotometer, absorbance was measured, and total phosphorus content (P) was calculated.
2. The NHP content (P1) of the fully hydrated sample was determined as described above.
3. Calculating the relative content of NHP: NHP relative content = P1/P100%.
The total phosphorus (NHP+HP) content of the NHP concentrates of preparations 1-4 was 450ppm and the relative NHP content was 50%, 70%, 80% and 90%, respectively, as measured by the method described above.
Example 1: effect of NHP concentrate addition on peanut oil heat reversion
The NHP concentrate obtained in preparation example 4 (total phosphorus content 450ppm, NHP relative content 90%) was added to 200g of first-grade peanut oil (NHP content 0, hp content 20 ppm) according to 5%, 6%, 7%, 8%, 10%, 12% of the mass of peanut oil, respectively, and heated to 280 ℃ over 16min-18min, the color before and after heating was recorded, and the color was measured by the lovenone colorimetry and national standard visual method according to GB/T5531-2018 standard, respectively. The experimental results are shown in table 1.
Table 1: effect of NHP concentrate addition on peanut oil heat reversion
As can be seen from Table 1, although the color change was not actually seen by the naked eye as a result of the national standard visual inspection, the NHP content in the blank peanut oil sample without NHP concentrate was extremely low as found by the Rovinone colorimetric inspection, and the color rise was large after heating at 280 ℃. The range of peanut oil reversion gradually decreases with increasing NHP concentrate addition. When the addition amount of the concentrate reaches more than 8%, the color and luster of the peanut oil are not changed after the peanut oil is heated at 280 ℃. When the addition amount of the concentrate is more than 10%, the peanut oil is heated and separated out due to the excessively high total phosphorus content, so that the color and luster are obviously deepened.
GB/T1534-2017 specifies that the primary peanut oil does not allow darkening after heating at 280 ℃. When the adding amount of the NHP concentrate is 8-10%, the requirements of national standards on first-grade peanut oil can be met.
Example 2: effect of relative NHP content in NHP concentrate on peanut oil heat reversion
NHP concentrates (total phosphorus content: 450 ppm) with different relative NHP contents were prepared respectively according to the method of preparation example, and added into 200g of first-grade peanut oil (wherein NHP content is 0 and HP content is 20 ppm) in an amount of 10% by mass of peanut oil, heating to 280 ℃ in 16-18 min, and recording the colors before and after heating, wherein the specific experimental method is in accordance with GB/T5531-2018 standard. The results of the experiment, the relative NHP content of the NHP concentrate contained in each test sample, the NHP content and HP content of each test sample are shown in Table 2.
Table 2: effect of relative NHP content on peanut oil heat set
As can be seen from Table 2, at relative NHP levels below 90% in the concentrate, the peanut oil has a different degree of color reversion upon heating at 280 ℃. When the relative content reaches 90%, the peanut oil remains unchanged in color after heating, so it is preferable to remove the hydrated phospholipids as much as possible to achieve a concentrate NHP relative content of 90% or more.
Example 3: effect of re-added NHP concentrate on peanut oil frying quality
The NHP concentrate from preparation 4 (total phosphorus content 450ppm, NHP relative content 90%) was added to the first-stage peanut oil (NHP content 0, hp content 20 ppm) at a rate of 10% by mass of peanut oil, and a frying experiment was performed on the chips. Frying test method: frying with 100g of oil, 10g of fries are fried in batches, the frying temperature is 190 ℃, and the fries are fried in batches for 1 hour and are continuously fried. Color changes were recorded during frying using a rovider colorimeter. The experimental results are shown in table 3.
In table 3, the blank oil sample is first-order peanut oil; in the blank oil sample and the fatty acid salt sample, the addition amount of the fatty acid salt is 1wt% of the mass of the blank oil sample; in the blank oil sample, lecithin and fatty acid salt sample, the addition amount of lecithin is 1wt% of the blank oil sample, and the addition amount of fatty acid salt is 1wt% of the mass of the blank oil sample; in Table 3, the fatty acid salt was sodium stearate and the lecithin was PC.
Table 3: effect of NHP concentrate addition on peanut oil color during continuous frying
As can be seen from Table 3, the blank oil without NHP concentrate had significantly improved color over the duration of the frying process, and the resulting fries had a deep yellow appearance and a slightly darker color. The 3 test oil samples with NHP concentrate remained essentially unchanged in color over 15 hours of continuous frying, 20 hours of frying, and a small increase in peanut oil color began to appear. Compared with blank, the addition of NHP concentrate greatly delays the color and luster of peanut oil in the continuous frying process, and ensures the good quality of the fried peanut oil.
Example 4: effect of re-added NHP concentrate on peanut oil frying quality
The NHP concentrate from preparation 4 (total phosphorus content 450ppm, NHP relative content 90%) was added to the first-stage peanut oil (NHP content 0, hp content 20 ppm) at a rate of 10% by mass of peanut oil, and a frying experiment was performed on the chips, which was the same as in example 3, with the highest bubble height values recorded during frying. The experimental results are shown in table 4.
In table 4, the blank oil sample is first-order peanut oil; in the blank oil sample and the fatty acid salt sample, the addition amount of the fatty acid salt is 1wt% of the mass of the blank oil sample; in the blank oil sample, lecithin and fatty acid salt sample, the addition amount of lecithin is 1wt% of the blank oil sample, and the addition amount of fatty acid salt is 1wt% of the mass of the blank oil sample; in Table 4, the fatty acid salt was sodium stearate and the lecithin was PC.
Table 4: effect of NHP concentrate addition on peanut oil foaming during continuous frying
As can be seen from Table 4, peanut oil blanks became darker during frying, but showed a darkening and cloudiness during frying with the addition of fatty acid salts, and increased foam height and increased foam. According to the invention, the NHP concentrate is added, so that the peanut oil has unchanged color and luster, the oil sample is still clear and transparent, the foam high value is reduced, and the foam quantity is small.
Comparative example 1:
the concentrate (NHP content 0) obtained in preparation 5 was added to 200g of first-grade peanut oil (NHP content 0, HP content 20 ppm) at a ratio of 5% by mass of the peanut oil, heated to 280℃over 16min-18min, and the color and luster before and after heating were recorded, and the specific experimental method was examined by using the Rovenone colorimetric method and the national visual method according to GB/T5531-2018 standard, respectively. The experimental results are shown in table 5.
Table 5: effect of NHP content of concentrate on peanut oil color during continuous frying
As can be seen from Table 5, the color change of the oil was not detected by the naked eye according to the national standard visual inspection, but the color rise of peanut oil after heating at 280℃was not inhibited by the concentrate having NHP content of 0 as found by the rovider colorimetric inspection.
It should be understood that the embodiments and examples in the specification of the present invention are only for illustrating the present invention, and do not limit the scope of the present invention. The scope of the present invention is defined only by the claims, and any omission, substitution or modification made by those skilled in the art based on the embodiments disclosed herein will fall within the scope of the present invention.
Claims (15)
1. A method of preparing a non-hydrated phospholipid concentrate, the method comprising:
(1) Removing the hydrated phospholipids in the leached peanut crude oil;
(2) Extracting the phospholipid component in the peanut oil obtained in the step (1) by using acetone; and
(3) Removing acetone to obtain the non-hydrated phospholipid concentrate.
2. The method of claim 1, wherein,
In the step (1), removing the hydrated phospholipid in the leached peanut crude oil by adopting a hydration method; and/or
In the step (2), the addition amount of the acetone is 5-20% of the mass of the peanut oil.
3. The method of claim 2, wherein the hydration method comprises adding 1% -10% of water to peanut crude oil, hydrating at 50-70deg.C for 10min-1 hr, cooling, and filtering to remove precipitate to obtain peanut oil.
4. A peanut oil comprising a non-hydrated phospholipid concentrate produced by the method of any one of claims 1-2; the mass of the non-hydrated phospholipid concentrate is 5% -11% of the mass of peanut oil.
5. Peanut oil according to claim 4, wherein the mass of the non-hydrated phospholipid concentrate is from 5% to 10% of the mass of the peanut oil.
6. Peanut oil according to claim 4, wherein the mass of the non-hydrated phospholipid concentrate is from 8% to 10% of the mass of the peanut oil.
7. The peanut oil is characterized in that the total phosphorus content of non-hydrated phospholipids of peanut oil is 20ppm-45ppm, and the total phosphorus content of the hydrated phospholipids is less than or equal to 25.0ppm; wherein the non-hydrated phospholipid is derived from the non-hydrated phospholipid concentrate produced by the method of any one of claims 1-3.
8. A peanut oil according to claim 7, wherein the total phosphorus content of the non-hydrated phospholipids of the peanut oil is from 30ppm to 42ppm.
9. Peanut oil as claimed in claim 8 wherein the total phosphorus content of the hydrated phospholipids is 24.5ppm or less.
10. Use of a non-hydrated phospholipid concentrate as defined in any one of claims 1 to 3 for inhibiting the heat reversion of peanut oil and/or improving the frying quality of peanut oil or in the preparation of peanut oil; wherein, the addition amount of the non-hydrated phospholipid concentrate is 5-11% of the mass of peanut oil.
11. Use according to claim 10 wherein the non-hydrated phospholipid concentrate is added in an amount of from 5% to 10% by mass of peanut oil.
12. Use according to claim 10 wherein the non-hydrated phospholipid concentrate is added in an amount of from 8% to 10% by mass of peanut oil.
13. A method of inhibiting the heat discoloration of peanut oil and/or improving the frying quality of peanut oil or a method of preparing peanut oil comprising adding to peanut oil a non-hydrated phospholipid concentrate prepared by the method of any one of claims 1 to 3; wherein, the addition amount of the non-hydrated phospholipid concentrate is 5-11% of the mass of peanut oil.
14. A method according to claim 13 wherein the non-hydrated phospholipid concentrate is added in an amount of from 5% to 10% by mass of peanut oil.
15. A method according to claim 13 wherein the non-hydrated phospholipid concentrate is added in an amount of from 8% to 10% by mass of peanut oil.
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