Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for increasing aroma of edible oil

A technology for edible oil and fat, which is applied in the production and application of edible oil/fat, fat oil/fat, etc.

Active Publication Date: 2014-02-05
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
View PDF5 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after these refining processes, especially after deodorization, the natural aromatic substances in the oil are often lost, causing the oil products to lose the strong fragrance or natural fragrance that people like.
At present, some companies improve the flavor of oils by adding chemically synthesized flavors, but this type of flavor is only compounded from various aroma monomers in a certain proportion, and its softness and persistence of fragrance cannot be compared with the natural fragrance of oil.
At the same time, the addition of chemically synthesized flavors is also subject to strict restrictions on food safety standards and the resistance of consumers, so chemical flavoring is not advisable.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 1Kg of camellia seed cake after pressing and extracting oil, crush it to 60 meshes, put it in a closed container, heat it to 90°C under stirring and stir fry for 30 minutes, then fill 6 Kg of leached and refined tea seed oil into the closed container Inside, let the leached refined tea seed oil soak the camellia seed cake for 2 hours. Then, the camellia oleifera seed cake is separated by centrifugation to obtain aromatized camellia oleifera seed oil. The aroma content of the aromatized tea seed oil measured by SPME-GC / MS method is 25785μg / Kg, which is 2.37 times of the aroma content of 10875μg / Kg of the unflavored tea seed oil, and the aromatization effect is remarkable.

Embodiment 2

[0019] Weigh 1Kg of rapeseed cake after pressing and extracting oil, crush it to 80 mesh, put it into a closed container, heat it to 100°C under stirring and stir fry for 30 minutes, then fill 6 Kg of leached and refined rapeseed oil into the closed container Inside, let the leached refined rapeseed oil soak the rapeseed cake for 1.5 hours. Then, the rapeseed cake is separated by centrifugation to obtain flavored rapeseed oil. The aroma content of aromatized rapeseed oil measured by SPME-GC / MS method is 28496μg / Kg, which is 1.62 times higher than the aroma content of non-aromatoized rapeseed oil (17578μg / Kg), which has obvious aromatizing effect.

Embodiment 3

[0021] Weigh 1Kg of the peanut cake after pressing and extracting the oil, crush it to 60 mesh, put it in a closed container, heat it to 85°C under stirring and stir fry for 30 minutes, then fill 4 Kg of leached and refined peanut oil into the closed container, etc. The peanut cake is soaked in the leached and refined peanut oil for 2 hours, and the peanut cake is separated by centrifugation to obtain the aroma-enhancing peanut oil. The aroma content of the aromatized peanut oil measured by SPME-GC / MS method is 30118μg / Kg, which is 1.89 times of the aroma content of 15890μg / Kg in the unflavored peanut oil, which has an obvious effect of aromatization.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for increasing the aroma of edible oil. The method specifically comprises the four steps of step 1, grinding cakes: grinding the oil or oil cake dregs into a certain fineness, wherein the oil of the oil cake meal is pressed; step 2, frying material: frying the powder material which is ground into a certain fineness at the appropriate temperature until aroma flows out; step 3, mixing: mixing the fried powder material and the raw material oil which needs aroma-increasing according to a certain material-oil ratio, and maintaining the mixture for a certain time; step 4, separating: separating the oil out from a mixed system by a standing still, filter pressing or centrifugal separation method to obtain an oil product with thick aroma. The method can be used for increasing the aroma of the edible oil by utilizing the aftertaste of the oil or the oil cake dregs and stimulating the aromatic potential of the oil cake meal, and a chemical flavoring agent is not added into the edible oil; the method is simple and easy; the product is safe to eat as well as natural and pure in smell, and the problem that the oil which loses the aroma due to fine processing and the like needs aroma-increasing is solved.

Description

technical field [0001] The invention relates to a method for processing edible oil, in particular to a method for using natural oil or oil cake to add flavor to edible oil. technical background [0002] The aroma of oil mainly comes from two aspects. One is derived from the aromatic substances stored in the intracellular organs of the oil plant cells, which are divided into free aroma components and bonded aroma components. The former will be directly fragrant after the cell structure is damaged, and the latter will be bonded with other groups. , it needs to be released into a free state with the help of external force to emit aroma; the second is from the process of oil extraction, due to the Maillard reaction of reducing sugars and amino acids in oil plants under certain temperature conditions to produce aroma, therefore, Crude oil is pressed and pressed The pressed cake left after oiling generally has a certain fragrance, and the pressed cake also has the potential to pr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00C11B1/04A23D9/04
Inventor 吴苏喜刘瑞兴谭传波
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com