CN113214897A - Production method of low-greasy-feeling direct-drinking tea oil - Google Patents
Production method of low-greasy-feeling direct-drinking tea oil Download PDFInfo
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- CN113214897A CN113214897A CN202110523611.4A CN202110523611A CN113214897A CN 113214897 A CN113214897 A CN 113214897A CN 202110523611 A CN202110523611 A CN 202110523611A CN 113214897 A CN113214897 A CN 113214897A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
-
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a production method of low-greasy-feeling direct-drinking tea oil. The main raw materials of the direct-drinking tea oil comprise pure tea seed oil, triacylglycerol in the pure tea seed oil is partially hydrolyzed by using lipase, and/or short-time heat preservation treatment is adopted, and the direct-drinking tea oil is subjected to microfiltration, quantitative filling and sealing. The production method of the direct-drinking tea oil with low greasy feeling obviously reduces strong greasy feeling caused by direct drinking of the tea oil, is suitable for direct drinking, has little influence on the appearance and the flavor of the tea oil, the fatty acid composition and natural active ingredients, does not additionally increase the content of harmful substances, and is suitable for industrial production.
Description
Technical Field
The invention belongs to the technical field of food production and processing, and particularly relates to a production method of low-greasy-feeling direct-drinking tea oil.
Background
The tea oil is the first-class woody edible oil in China, the total content of oleic acid and linoleic acid in fatty acid components of the tea oil is higher than 70 percent, and the tea oil is vegetarian with the reputation of 'east olive oil'. The tea oil not only has good color, flavor and taste, but also contains a large amount of active ingredients such as unsaturated fatty acid, squalene, vitamin E, sterol, tea polyphenol and the like, so that the tea oil has various rich physiological functions of resisting oxidation activity, resisting tumors, inhibiting bacteria, resisting inflammation, reducing blood sugar, preventing diseases such as hypertension, atherosclerosis and the like, improving intestinal flora and the like, and is frequently used for regulating immune function, recovering and treating postpartum, preventing cardiovascular diseases and dermatological diseases in folks, and therefore the tea oil is popular with consumers.
Most of the tea oil is ingested mainly as edible oil, except for external rubbing. Due to the characteristic of Chinese cooking, the tea oil is subjected to high temperature and other processes in the eating process, so that the tea oil is rapidly oxidized, the content of unsaturated fatty acid and the content of active ingredients are obviously reduced, harmful substances such as trans-fatty acid and benzopyrene are generated, and the flavor, nutrition and safety quality of the tea oil are seriously influenced. With the growing concern of consumers on the nutritional and safety characteristics of foods, the direct consumption of tea oil has come into the consumer's field of vision in recent years. However, although the nutritional ingredients of the tea oil can be retained to the maximum extent by directly drinking the tea oil, the tea oil has too high viscosity, so that the tea oil is too greasy to be easily taken in a large amount and has low consumer acceptance when directly drinking the tea oil.
The method develops the direct-drinking tea oil with low greasy feeling by simply processing the tea oil on the premise of not obviously influencing the flavor, nutrition and safety characteristics of the tea oil, and has wide prospect.
Disclosure of Invention
The invention aims to solve the problem of overcoming the serious greasy feeling generated when the tea oil is directly eaten at present, and develops a safe and simple and convenient production method of the low-greasy feeling direct drinking tea oil on the premise of not obviously influencing the flavor and the nutritional characteristics of the tea oil.
The invention aims to reduce the serious greasy feeling brought by direct eating of the tea oil.
In order to solve the technical problems, the invention adopts the following technical scheme:
the direct drinking tea oil with the greasy feeling reduced is prepared by using pure tea seed oil as a main raw material, hydrolyzing triacylglycerol in the pure tea seed oil by using immobilized lipase, and filtering to remove immobilized enzyme.
A process for preparing the directly drinking tea oil with low greasy feeling includes such steps as hydrolyzing the triacylglycerol in tea seed oil by lipase, short-time heat treatment, microfiltering and quantitative filling.
The viscosity and rheological property of the tea oil are important factors of the greasy feeling of the tea oil during eating, and the invention is obtained by carrying out a great deal of intensive research and study on important factors influencing the properties in the tea oil. The invention can effectively reduce the strong greasy feeling brought by direct drinking of the tea oil, has no obvious influence on the flavor, nutrition and safety quality of the tea oil, and has simple operation, stable effect and low cost.
In addition, preferably, the main raw material is pure tea seed oil.
Preferably, the lipase is one or a combination of immobilized enzymes Lipozyme 435, Novozym 435, Lipozyme TLIM and Lipozyme RM, the addition amount of the lipase is 1-2.5% of the weight of the tea oil, the reaction time is 4-12 h, and the immobilized enzyme is removed by simple filtration.
Preferably, the heat preservation heat treatment is to heat the pure tea seed oil to 70-110 ℃, preserve heat for 2.5-10 min, cool the pure tea seed oil to room temperature, and then carry out microfiltration, wherein the aperture of the filter membrane is 0.22-1 μm.
The invention has the beneficial effects that: the method can obviously generate greasy feeling when the tea oil is directly drunk, and divides the greasy feeling and complete non-greasy feeling of the existing tea oil into 0-5 points according to sensory evaluation, and the highest greasy feeling can reach 3.98 points; the method has no obvious influence on the flavor, nutrition and safety quality of the tea oil, is suitable for preparing direct-drinking tea oil products, and has obvious industrial application prospect.
Detailed Description
The present invention will be further described with reference to the following examples in order to facilitate understanding of those skilled in the art. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
Selecting 10 sensory evaluation personnel, taking the original tea oil samples before treatment as a reference, namely, the sensory evaluation score is 0, scoring the samples of the tea oil treatment group, and carrying out statistical analysis on the scores.
TABLE 1 sensory evaluation criteria for greasy feeling of tea oil
| Description of the invention | Scoring |
| The original greasy feeling of tea oil | 0 |
| Slightly reduced greasy feeling | 1 |
| Reduced greasy feeling | 2 |
| The greasy feeling is obviously reduced | 3 |
| Has slight greasy feeling | 4 |
| Has little greasy feeling | 5 |
In addition, the determination of saturated fatty acid in tea oil refers to an analysis method in GB 5009.168-2016 (determination of fatty acid in food safety national standard food); the determination of squalene in tea oil refers to an analysis method in T/ZNZ 027-2020 gas chromatography for determination of squalene in edible vegetable oil-tandem mass spectrometry; the polyphenol content in the tea oil is determined by referring to an analysis method in LS/T6119-2017 spectrophotometry for determining polyphenol in vegetable oil for grain and oil inspection; the determination of the trans-fatty acid in the tea oil refers to an analysis method in GB 5009.257-2016 (determination of trans-fatty acid in food safety national standard food).
Example 1: direct-drinking tea oil with low greasy feeling after moderate enzymolysis
The main raw material is pure oil and pure tea seed oil prepared by squeezing, and the preparation method comprises the following steps:
step 1: adding 10% of purified water by volume and 2% of immobilized enzyme Lipozyme 435 by mass into the tea oil, and uniformly mixing;
step 2: placing the system in a constant temperature oscillator, and uniformly mixing and reacting for 6 hours at the temperature of 40 ℃;
and step 3: after the reaction is finished, the immobilized enzyme is removed by filtration or centrifugation;
and 4, step 4: vacuum distilling at 50-60 deg.C to remove water, and vacuum filtering.
Example 2: direct-drinking tea oil with low greasy feeling and subjected to moderate heat preservation treatment
The main raw material is pure oil and pure tea seed oil prepared by squeezing, and the preparation method comprises the following steps:
step 1: selecting 25mL glass hydrolysis tube (outer diameter 25mm, inner diameter 18 mm), and filling 25mL tea oil;
step 2: placing the tea oil in a constant temperature oven, and keeping the temperature at 110 deg.C for 4.5 min;
and step 3: taking out and cooling at 8 ℃.
Example 3: direct-drinking tea oil with low greasy feeling and subjected to moderate heat preservation treatment after enzymolysis
The main raw material is pure oil and pure tea seed oil prepared by squeezing, and the preparation method comprises the following steps:
step 1: adding 10% of purified water and 2% of immobilized enzyme by mass into the tea oil, and uniformly mixing;
step 2: placing the system in a constant temperature oscillator, and uniformly mixing and reacting for 6 hours at the temperature of 40 ℃;
and step 3: after the reaction is finished, the immobilized enzyme is removed by filtration or centrifugation;
and 4, step 4: vacuum distilling at 50-60 deg.C to remove water, and vacuum filtering.
And 5: selecting 25mL glass hydrolysis tube (outer diameter 25mm, inner diameter 18 mm), and filling 25mL tea oil;
step 6: placing the tea oil in a constant temperature oven, and keeping the temperature at 110 deg.C for 4.5 min; cooling at 8 deg.C after heat preservation;
example 4: direct-drinking tea oil with low greasy feeling and moderate heat preservation after enzymolysis and combined with microfiltration treatment
Step 1: adding 10% of purified water and 2% of immobilized enzyme by mass into the tea oil, and uniformly mixing;
step 2: placing the system in a constant temperature oscillator, and uniformly mixing and reacting for 6 hours at the temperature of 40 ℃;
and step 3: after the reaction is finished, the immobilized enzyme is removed by filtration or centrifugation;
and 4, step 4: vacuum distilling at 50-60 deg.C to remove water, and vacuum filtering.
And 5: selecting 25mL glass hydrolysis tube (outer diameter 25mm, inner diameter 18 mm), and filling 25mL tea oil;
step 6: placing the tea oil in a constant temperature oven, and keeping the temperature at 110 deg.C for 4.5 min; cooling at 8 deg.C after heat preservation;
and 7: vacuum-filtered through a 0.22 micron organic filter.
According to the scoring standards of table 1, it can be seen from table 2 that all the example treatments can significantly reduce the greasy feeling of the tea oil at the time of entrance, and the direct drinking tea oil is more acceptable. As can be seen from Table 3, the peroxide values in the examples are all lower than the requirements in GB/T11765-2018, but the peroxide values are increased but have no significant change compared with the camellia oleifera sample; other nutritional quality and safety index indexes have no obvious change compared with the control group. Therefore, the temperature of the molten metal is controlled,
TABLE 2 sensory evaluation table for greasy feeling of tea oil in different examples
| Examples | Scoring (mean. + -. standard deviation) |
| Example 1 | 2.5±0.50 |
| Example 2 | 3.67±0.58 |
| Example 3 | 3.75±0.50 |
| Example 4 | 3.68±0.96 |
TABLE 3 quality index of tea oil in different examples
It should be finally noted that the above examples are only intended to illustrate the technical solutions of the present invention, and not to limit the scope of the present invention, and that other variations and modifications based on the above description and thought may be made by those skilled in the art, and that all embodiments need not be exhaustive. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (6)
1. A production method of direct drinking tea oil with low greasy feeling is characterized in that the main raw material of the direct drinking tea oil comprises pure tea seed oil; and hydrolyzing triacylglycerol in the pure tea seed oil by immobilized lipase, and filtering to remove immobilized enzyme.
2. The production method of direct drinking tea oil with low greasy feeling as claimed in claim 1, wherein the pure tea seed oil is heated and kept warm, and is microfiltered after being cooled to room temperature.
3. The production method of direct drinking tea oil with low greasy feeling as claimed in claim 1, wherein the main raw material can be prepared by squeezing or extracted, and other vegetable oil can be added as adjuvant.
4. The production method of direct drinking tea oil with low greasy feeling as claimed in claim 1, wherein the addition amount of lipase is 1% -2.5% of the tea oil mass, and the reaction time is 4 h-8 h.
5. The production method of direct drinking tea oil with low greasy feeling according to claim 1, wherein the heating temperature of the pure tea seed oil is 70-110 ℃, and the heat preservation time is 2.5 min-10 min.
6. The production method of direct drinking tea oil with low greasy feeling as claimed in claim 1, wherein the pure tea seed oil is cooled and then filtered, and the aperture of the filter membrane is 0.22 μm-1 μm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110374927 | 2021-04-08 | ||
| CN2021103749271 | 2021-04-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982926A (en) * | 2022-06-08 | 2022-09-02 | 长沙中战茶油集团有限公司 | Prebiotics tea oil composition capable of rapidly proliferating intestinal probiotics and processing method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101736047A (en) * | 2010-02-01 | 2010-06-16 | 国家粮食局科学研究院 | Method for preparing functional grease by enzyme catalysis and modificaiton on tea oil |
| CN106047479A (en) * | 2016-07-18 | 2016-10-26 | 合肥工业大学 | Method for reducing greasiness of tea oil for cosmetics |
| CN109953311A (en) * | 2019-03-14 | 2019-07-02 | 仲恺农业工程学院 | Preparation method of flavored natural milk-flavor base material and natural milk-flavor base material |
| JP2020103266A (en) * | 2018-11-06 | 2020-07-09 | 株式会社Ｊ−オイルミルズ | Fat composition for cooking |
| CN111635830A (en) * | 2020-06-04 | 2020-09-08 | 合肥工业大学 | Method for preparing tea polyphenol esterified tea seed oil by mesoporous material immobilized enzyme |
| CN111996076A (en) * | 2020-09-10 | 2020-11-27 | 江西齐云山油茶科技有限公司 | Process for reducing free fatty acid of camellia oil by using enzymatic esterification method |
| CN112063453A (en) * | 2020-09-01 | 2020-12-11 | 霍山知行信息科技有限公司 | Processing method of polyphenol tea seed oral oil |
| CN112450421A (en) * | 2020-10-19 | 2021-03-09 | 杭州师范大学 | Mayonnaise with low greasy taste and preparation method thereof |
-
2021
- 2021-05-13 CN CN202110523611.4A patent/CN113214897A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101736047A (en) * | 2010-02-01 | 2010-06-16 | 国家粮食局科学研究院 | Method for preparing functional grease by enzyme catalysis and modificaiton on tea oil |
| CN106047479A (en) * | 2016-07-18 | 2016-10-26 | 合肥工业大学 | Method for reducing greasiness of tea oil for cosmetics |
| JP2020103266A (en) * | 2018-11-06 | 2020-07-09 | 株式会社Ｊ−オイルミルズ | Fat composition for cooking |
| CN109953311A (en) * | 2019-03-14 | 2019-07-02 | 仲恺农业工程学院 | Preparation method of flavored natural milk-flavor base material and natural milk-flavor base material |
| CN111635830A (en) * | 2020-06-04 | 2020-09-08 | 合肥工业大学 | Method for preparing tea polyphenol esterified tea seed oil by mesoporous material immobilized enzyme |
| CN112063453A (en) * | 2020-09-01 | 2020-12-11 | 霍山知行信息科技有限公司 | Processing method of polyphenol tea seed oral oil |
| CN111996076A (en) * | 2020-09-10 | 2020-11-27 | 江西齐云山油茶科技有限公司 | Process for reducing free fatty acid of camellia oil by using enzymatic esterification method |
| CN112450421A (en) * | 2020-10-19 | 2021-03-09 | 杭州师范大学 | Mayonnaise with low greasy taste and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982926A (en) * | 2022-06-08 | 2022-09-02 | 长沙中战茶油集团有限公司 | Prebiotics tea oil composition capable of rapidly proliferating intestinal probiotics and processing method thereof |
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