阅读说明：本技术 一种花生油品及其制备方法 (Peanut oil product and preparation method thereof ) 是由 符通 于 2020-06-19 设计创作，主要内容包括：本发明提供一种花生油品及其制备方法,制备方法包括以下步骤：将色氨酸和缬氨酸混合,并于170～180℃条件下加热,得氨基酸中间产物,备用；取花生仁,去红衣,粉碎磨成花生浆,加入α-丙氨酸和甘氨酸,混匀,加水混合,得料液；将料液在微波功率400～430W、微波频率2000～3000MHz条件下微波处理,调节料液pH9.0～9.5,加入氨基酸中间产物,微波处理；加入碱性蛋白酶,50～60℃酶解,灭酶,离心分离,得花生油。本发明所制得的花生油品符合国家标准,产品风味与市售热榨花生油相似,加工条件温和,不会造成蛋白质浪费,且本发明花生油氧化稳定性极佳。(The invention provides a peanut oil product and a preparation method thereof, wherein the preparation method comprises the following steps: mixing tryptophan and valine, and heating at 170-180 ℃ to obtain an amino acid intermediate product for later use; taking peanut kernels, removing red skins, grinding the peanut kernels into peanut pulp, adding alpha-alanine and glycine, uniformly mixing, adding water and mixing to obtain a feed liquid; performing microwave treatment on the feed liquid under the conditions of microwave power of 400-430W and microwave frequency of 2000-3000 MHz, adjusting the pH of the feed liquid to 9.0-9.5, adding an amino acid intermediate product, and performing microwave treatment; adding alkaline protease, carrying out enzymolysis at 50-60 ℃, inactivating enzyme, and carrying out centrifugal separation to obtain the peanut oil. The peanut oil product prepared by the invention meets the national standard, the flavor of the product is similar to that of the hot-pressed peanut oil sold in the market, the processing conditions are mild, the protein waste is avoided, and the oxidation stability of the peanut oil is excellent.)

1. The preparation method of the peanut oil product is characterized by comprising the following steps:

(1) mixing tryptophan and valine, and heating at 170-180 ℃ to obtain an amino acid intermediate product for later use;

(2) taking peanut kernels, removing red skins, grinding the peanut kernels into peanut pulp, adding alpha-alanine and glycine, uniformly mixing, adding water and mixing to obtain a feed liquid;

(3) performing microwave treatment on the feed liquid under the conditions of microwave power of 400-430W and microwave frequency of 2000-3000 MHz, adjusting the pH of the feed liquid to 9.0-9.5, adding the amino acid intermediate product obtained in the step (1), and performing microwave treatment; adding alkaline protease, carrying out enzymolysis at 50-60 ℃, inactivating enzyme, and carrying out centrifugal separation to obtain the peanut oil.

2. The method for preparing the peanut oil product as claimed in claim 1, wherein the mass ratio of tryptophan to valine is 1 (1-3).

3. The method for preparing the peanut oil product as claimed in claim 1, wherein in the step (2), the addition amount of the alpha-alanine and the glycine is 0.1-0.3% of the peanut pulp by mass; in the step (2), the ratio of feed to water is 1 g: (5-6) mL.

4. The preparation method of the peanut oil product as claimed in claim 1, wherein in the step (3), the amino acid intermediate product in the step (1) is added in an amount of 0.1-0.3% by mass of the feed liquid.

5. The method for preparing the peanut oil product as claimed in claim 1, wherein the microwave treatment time is 0.5-1 h.

6. The preparation method of the peanut oil product as claimed in claim 1, wherein in the step (1), the heating time is 5-10 min.

7. The preparation method of the peanut oil product as claimed in claim 1, wherein in the step (3), the enzymolysis time is 2-3 h, and the centrifugation condition is 4000-5000 rpm for 15-20 min.

8. The method for preparing the peanut oil product as claimed in claim 1, wherein the addition amount of the alkaline protease is 1-2% of the mass of the feed liquid.

9. A peanut oil characterized by being produced by the method of any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of food, and particularly relates to a peanut oil product and a preparation method thereof.

Background

Peanut oil is edible oil prepared by processing and refining oil extracted from peanuts. The peanut oil belongs to high-quality food oil, and each 100g of peanut oil contains about 82g of unsaturated fatty acid, about 100g of fat and about 52g of vitamin E. At present, the existing peanut oil processing technology in China mainly comprises a squeezing method, a solvent leaching method and an aqueous enzymatic method. The squeezing method is divided into hot squeezing and cold squeezing, the hot-squeezed peanut oil has the best flavor, but the protein denaturation is serious, the protein utilization rate is greatly reduced, and the peanut meal protein is difficult to be reasonably utilized as food feed, so that the protein waste is caused; the cold-pressed peanut oil has low oil yield and light flavor; the leaching method uses an organic solvent, so that the problem of solvent residue exists, the organic solvent can also cause protein denaturation, and the problem of protein waste also exists; the aqueous enzymatic method has the advantages of simple operation, mild conditions and no organic solvent residue, overcomes the defects of the squeezing method and the leaching method, but has light oil flavor because high-temperature treatment is not carried out.

The flavor is used as one of important sensory evaluation indexes of the oil and fat and reflects the quality of the peanut oil to a certain extent. The volatile flavor components of peanut oil are separated and identified by Liu Xiaojun and the like, and the flavor components of the peanut oil are mainly nitrogen-containing and oxygen-heterocyclic compounds such as pyrazines and the like; the aroma components generated by peanut oil under different heat treatment temperatures are separated and identified by the Seiko and the like, and the flavor of the peanut oil is considered to be caused by aldehydes and pyrazines. The aldehyde compounds are main volatile flavor substances of the low-temperature pressed peanut oil, and have large influence on the overall flavor. It has been considered that aldehydes impart a grassy odor which may be one of the reasons why low temperature pressed peanut oil flavors are less desirable than high temperature pressed peanut oil. Pyrazine compounds are the main aroma substances of nut flavor and baking flavor in high-temperature pressed peanut oil.

Different oil extraction processes can affect not only the flavor of the peanut oil, but also the oxidation stability of the peanut oil. Research shows that under the condition of high-temperature oxidation at 60 ℃ for 10 days, the oxidation stability of the hot-pressed peanut oil on the market is obviously inferior to that of the cold-pressed peanut oil on the market.

Disclosure of Invention

In view of the defects of the prior art, the invention aims to provide a peanut oil product which is prepared by an aqueous enzymatic method under milder processing conditions, has the flavor similar to that of hot pressed peanut oil, and has better stability than the hot pressed peanut oil, and a preparation method thereof.

The scheme of the invention comprises the following aspects:

a preparation method of peanut oil comprises the following steps:

(1) mixing tryptophan and valine, and heating at 170-180 ℃ to obtain an amino acid intermediate product for later use;

(2) taking peanut kernels, removing red skins, grinding the peanut kernels into peanut pulp, adding alpha-alanine and glycine, uniformly mixing, adding water and mixing to obtain a feed liquid;

(3) performing microwave treatment on the feed liquid under the conditions of microwave power of 400-430W and microwave frequency of 2000-3000 MHz, adjusting the pH of the feed liquid to 9.0-9.5, adding the amino acid intermediate product obtained in the step (1), and performing microwave treatment; adding alkaline protease, carrying out enzymolysis at 50-60 ℃, inactivating enzyme, and carrying out centrifugal separation to obtain the peanut oil.

Preferably, the mass ratio of tryptophan to valine is 1 (1-3).

Preferably, in the step (2), the addition amount of the alpha-alanine and the glycine is 0.1-0.3% of the peanut pulp by mass, and the ratio of the feed to the water is 1 g: (5-6) mL.

Preferably, in the step (3), the amino acid intermediate product in the step (1) is added according to 0.1-0.3% of the mass of the feed liquid.

Preferably, the microwave treatment time is 0.5-1 h.

Preferably, in the step (1), the heating time is 5-10 min.

Preferably, in the step (3), the enzymolysis time is 2-3 h, and the centrifugation condition is 4000-5000 rpm for 15-20 min.

Preferably, the adding amount of the alkaline protease is 1-2% of the mass of the feed liquid.

The invention also provides a peanut oil product prepared by the preparation method.

Compared with the prior art, the invention has the beneficial effects that:

the peanut oil product prepared by the invention meets the national standard, the flavor of the product is similar to that of the hot-pressed peanut oil sold in the market, the processing conditions are mild, the protein waste is avoided, and the oxidation stability of the peanut oil is excellent. The proposal of the invention not only solves the problem of light flavor of the peanut oil prepared by the traditional cold pressing method, leaching method and aqueous enzymatic method, but also solves the problem of relatively poor oxidation stability of the hot pressed peanut oil sold in the market.

Drawings

FIG. 1 is a statistical chart of the results of the test in test example 1.

Detailed Description

In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.