阅读说明：本技术 一种烹饪调和油的制备方法 (Preparation method of cooking blend oil ) 是由 纪南军 于 2019-11-07 设计创作，主要内容包括：本发明涉及农副产品加工技术领域,公开了一种烹饪调和油的制备方法,通过对油品风味物质以及烹饪口感的研究,不仅解决现有工艺中,因为高温压榨过程中对营养成分的破坏问题,并且添加制备的调和剂能够增加额外的营养物质,还能够促进烹饪中香气的产生,有利于食材加工,首先采用低温压榨法制备低脂肪的菜籽油和大豆油,然后加入制备得到的调和剂,最后进行勾兑,加工得到的烹饪调和油香味自然、能够充分融入到食材中,使得烹饪菜肴美味浓郁,并且富含人体所需的磷脂、维生素E,该工艺能够很好的解决现有调和油辅助成分加工提取过程中的弊端,处理过程中的不添加有害物质,无杂质残留,工艺简单,降低了成本,提高了调和油的出油率。(The invention relates to the technical field of agricultural and sideline product processing, and discloses a preparation method of cooking blend oil, which not only solves the problem of damage to nutritional ingredients in the high-temperature squeezing process in the prior art through the research on flavor substances and cooking taste of oil products, but also can add additional nutritional substances by adding the prepared blend, can promote the generation of aroma in cooking and is beneficial to food processing, wherein the low-fat rapeseed oil and soybean oil are prepared by adopting a low-temperature squeezing method, then the prepared blend is added, and finally blending is carried out, so that the cooking blend oil obtained by processing has natural aroma and can be fully blended into food materials, the cooked dishes are delicious and rich in phospholipid and vitamin E required by a human body, the process can well solve the defects in the processing and extraction processes of auxiliary ingredients of the conventional blend oil, and no harmful substances are added in the processing process, no impurity residue, simple process, reduced cost and improved oil yield of the blend oil.)

1. The preparation method of the cooking blend oil is characterized by comprising the following process steps:

(1) the preparation process of the rapeseed oil and the soybean oil comprises the following steps: drying harvested rapeseed and soybean for 7-8 days, cleaning, removing impurities and mildewed parts, respectively soaking in sodium citrate aqueous solution for 30-40 minutes, shaking and cleaning for 3-5 minutes, taking out, washing with clear water for 2-3 times, sending into an air-blast drying oven, setting the drying temperature to 50-60 ℃, rapidly drying until the water content is 10-14%, and then preparing oil by a low-temperature squeezing method, wherein the squeezing temperature of the rapeseed oil is 46-50 ℃, the pressure is 24-26MPa, the pressing temperature of the soybean oil is 53-55 ℃, the pressure is 25-30MPa, performing secondary squeezing on filter residues obtained by primary squeezing in the squeezing process, and combining secondary squeezed oil;

(2) the preparation method of the blender comprises the following steps: selecting radix Puerariae of 8-9 months of growth period, cleaning, peeling, slicing, and sun drying for 5-7 days; selecting Perilla frutescens with a growth period of 6-7 months, cleaning, and air drying for later use; selecting lotus root stalks harvested in autumn, cleaning, dehydrating and air-drying for later use; sending the prepared sun-dried kudzu root slices, purple perilla and lotus root stalks into a chopper for chopping according to the mass ratio of 18-20:6-7:2-3, wherein the rotation speed of a cutter is 1200 plus 1400 rpm to obtain a slurry mixture, placing the slurry mixture into a container, heating to 40-50 ℃, covering and stewing for 70-80 minutes, cooling to 27-30 ℃, adding a protease solution with the mass fraction of 1.4-1.5% of the mass of the slurry mixture, stirring for enzymolysis for 1.0-1.5 hours, then adding 2.0-2.2 times of volume of purified water, carrying out ultrasonic treatment for 15-20 minutes, wherein the ultrasonic power is 280 plus 300W, heating for distillation, the distillation time is 3-4 hours, the distillation temperature is 100 plus 102 ℃, cooling the obtained distillate to 20-25 ℃, and carrying out deodorization;

(3) the blending method of the cooking blend oil comprises the following steps: weighing the prepared rapeseed oil and soybean oil according to the mass ratio of 7-9:2-3, adding a blender with the mass fraction of 0.08-0.10% of the mass of the rapeseed oil, heating to 70-75 ℃, stirring until no bubbles are generated, cooling to 30-35 ℃, and carrying out centrifugal treatment for 10-15 minutes at 4000-.

2. The method as claimed in claim 1, wherein the concentration of the sodium citrate in step (1) is 110-120 ppm.

3. The method according to claim 1, wherein the amount of the aqueous solution of sodium citrate used in step (1) is 3-4 cm above the rapeseed and soybean.

4. The method of claim 1, wherein the protease concentration of the protease solution of step (2) is 1.1 g/L to 1.3 g/L.

5. The method of claim 1, wherein the lotus root stem dehydration and air drying temperature in step (2) is 45-50 ℃.

Technical Field

The invention belongs to the technical field of agricultural and sideline product processing, and particularly relates to a preparation method of cooking blend oil.

Background

The blend oil is edible oil prepared by blending more than two refined oils (except scented oil) according to the use requirement. The blend oil is transparent, and can be used as frying oil, deep-frying oil or cold-mixing oil. The blend oil generally adopts refined soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil and the like as main raw materials, and can also be matched with special oil esters such as refined rice bran oil, corn germ oil, camellia seed oil, safflower seed oil, wheat germ oil and the like. The processing process comprises the following steps: selecting above two refined oil esters as required, deacidifying, decolorizing, deodorizing, and blending to obtain blend oil. The shelf life of the blend oil is generally 12 months. At present, the blend oil only has enterprise standards and no national standards. The development prospect of the blend oil is good, and the blend oil becomes one of oil products loved by consumers.

Although there are many new methods for producing blend oil, the method still cannot meet the continuous pursuit of the market for oil quality and nutritional value, and people need an oil product which can achieve the best cooking taste and supplement nutrition required by human body.

Disclosure of Invention

The invention aims to solve the existing problems and provides a preparation method of cooking blend oil, and the cooking blend oil obtained by processing has natural fragrance and can be fully blended into food materials, so that cooked dishes are delicious and rich in phospholipids and vitamin E required by human bodies.

The invention is realized by the following technical scheme:

a preparation method of cooking blend oil specifically comprises the following process steps:

s1 rapeseed oil and soybean oil preparation process: drying harvested rapeseed and soybean for 7-8 days, cleaning, removing impurities and mildewed parts, respectively soaking in a sodium citrate aqueous solution with the concentration of 110-120ppm for 30-40 minutes, shaking and cleaning for 3-5 minutes, taking out, washing with clear water for 2-3 times, then sending into a forced air drying oven, setting the drying temperature to be 50-60 ℃, rapidly drying until the water content is 10-14%, and then preparing oil by adopting a low-temperature pressing method, wherein the pressing temperature of the rapeseed oil is 46-50 ℃, the pressure is 24-26MPa, the pressing temperature of the soybean oil is 53-55 ℃, the pressure is 25-30MPa, performing secondary pressing on filter residues obtained by primary pressing in the pressing process, and combining secondary pressed oil.

The dosage of the sodium citrate aqueous solution is based on 3-4 cm of the sodium citrate aqueous solution covered by the rapeseeds and the soybeans;

the preparation method of the S2 blending agent comprises the following steps: selecting radix Puerariae of 8-9 months of growth period, cleaning, peeling, slicing, and sun drying for 5-7 days; selecting Perilla frutescens with a growth period of 6-7 months, cleaning, and air drying for later use; selecting lotus root stalks harvested in autumn, cleaning, dehydrating and air-drying for later use; sending the prepared sun-dried kudzu root slices, purple perilla and lotus root stalks into a chopper for chopping according to the mass ratio of 18-20:6-7:2-3, wherein the rotation speed of a cutter is 1200 plus 1400 rpm to obtain a slurry mixture, placing the slurry mixture into a container, heating to 40-50 ℃, covering and stewing for 70-80 minutes, cooling to 27-30 ℃, adding a protease solution with the mass fraction of 1.4-1.5% of the mass of the slurry mixture, stirring for enzymolysis for 1.0-1.5 hours, then adding 2.0-2.2 times of volume of purified water, carrying out ultrasonic treatment for 15-20 minutes, wherein the ultrasonic power is 280 plus 300W, heating for distillation, the distillation time is 3-4 hours, the distillation temperature is 100 plus 102 ℃, cooling the obtained distillate to 20-25 ℃, and carrying out decoloration.

S3 blending method of cooking blend oil: weighing the prepared rapeseed oil and soybean oil according to the mass ratio of 7-9:2-3, adding a blender with the mass fraction of 0.08-0.10% of the mass of the rapeseed oil, heating to 70-75 ℃, stirring until no bubbles are generated, cooling to 30-35 ℃, and carrying out centrifugal treatment for 10-15 minutes at 4000-.

Wherein the concentration of the protease in the protease solution is 1.1-1.3 g/L.

Wherein the dehydration and air drying temperature of the lotus root stalks is 45-50 ℃.

Compared with the prior art, the invention has the following advantages: in order to solve the problem that the market needs of the blend oil cannot be met, the invention provides a preparation method of cooking blend oil, through the research on flavor substances and cooking taste of oil products, the problem that nutritional ingredients are damaged in the high-temperature squeezing process in the prior art is solved, in addition, the addition of the prepared blending agent can increase extra nutritional ingredients, the generation of aroma in cooking can be promoted, and the processing of food materials is facilitated, firstly, the low-fat rapeseed oil and soybean oil are prepared by adopting a low-temperature squeezing method, then, the prepared blending agent is added, and finally, the blending is carried out, the processed cooking blend oil has natural aroma and can be fully blended into food materials, so that cooked dishes are delicious and rich in phospholipids and vitamin E required by human bodies, and the process can well solve the defects in the processing and extraction processes of auxiliary ingredients of the existing blend oil, the method has the advantages of effectively solving the problem that the market demand of the blend oil cannot be met, along with low cost, long quality guarantee period and high yield, is suitable for the hypertension crowds to eat, basically has no resource waste in the process of processing, can realize the practical significance of improving the working efficiency of the edible oil processing industry and the market competitiveness, has higher value for the research of the blend oil production process method, obviously promotes the rapid development and the sustainable development of resources of the modern agricultural and sideline product processing industry, and is a technical scheme which is extremely worthy of popularization and use.

Drawings

FIG. 1 shows the effect of the ratio of different blenders to rapeseed oil on the phospholipid content of cooking blend oils.

Detailed Description

In order to make the objects, technical solutions and effects of the present invention clearer and clearer, the present invention is further described with reference to specific embodiments, and it should be understood that the specific embodiments described herein are only used for explaining the present invention and are not used for limiting the technical solutions provided by the present invention.