阅读说明：本技术 一种脱除亚麻籽油苦味的方法 (Method for removing bitterness of linseed oil ) 是由 李兆星 于 2019-11-20 设计创作，主要内容包括：本发明公开了一种脱除亚麻籽油苦味的方法,包括如下步骤：脱除亚麻籽油苦味的方法,包括以下步骤：S1：亚麻籽油在温度为45～60℃,向其中加入质量为亚麻籽油0.1～0.3％的酶进行酶解,持续搅拌20～80min；S2：向S1中酶解后的亚麻籽油中加入苦味抑制剂调和；S3：低温条件下,将苦味抑制剂处理后的亚麻籽油送入离心机中进行离心,分离出苦味物质即可；本申请通过酶对亚麻籽油中的蛋白质进行酶解,加速苦味物质的生成,向酶解后亚麻籽油中添加苦味抑制剂对苦味物质进行破坏,然后利用离心、萃取等方法将苦味物质进行分类,以降低亚麻籽有长期存放后产生的苦味。(The invention discloses a method for removing the bitterness of linseed oil, which comprises the following steps: a method for debittering linseed oil, comprising the steps of: s1: adding enzyme with the mass of 0.1-0.3% of the linseed oil into the linseed oil at the temperature of 45-60 ℃ for enzymolysis, and continuously stirring for 20-80 min; s2: adding a bitterness inhibitor into the linseed oil subjected to enzymolysis in the S1 for blending; s3: at low temperature, the linseed oil treated by the bitterness inhibitor is sent into a centrifuge for centrifugation, and bitter substances are separated; according to the method, the enzymolysis is carried out on the protein in the linseed oil through the enzyme, the generation of bitter substances is accelerated, the bitter inhibitor is added into the linseed oil subjected to enzymolysis to destroy the bitter substances, and then the bitter substances are classified by utilizing the methods such as centrifugation and extraction to reduce the bitter taste generated after the linseed is stored for a long time.)

1. A method for debittering linseed oil, which is characterized by comprising the following steps:

s1: adding enzyme with the mass of 0.1-0.3% of the linseed oil into the linseed oil at the temperature of 45-60 ℃ for enzymolysis, and continuously stirring for 20-80 min;

s2: adding a bitterness inhibitor into the linseed oil subjected to enzymolysis in the S1 for blending;

s3: and (3) at low temperature, feeding the S2 linseed oil treated by the bitterness inhibitor into a centrifuge for centrifugation, and separating out bitter substances.

2. The method of debittering flaxseed oil according to claim 1, wherein: the enzyme in S1 is at least two of protein short peptidase, pectinase or cellulase.

3. The method of debittering flaxseed oil according to claim 1, wherein: the S1 enzymolysis step comprises:

a1: adding baking soda into linseed oil, and adjusting the pH value to be 7.0-7.5;

a2: adding protease into linseed oil, and hydrolyzing in an ultrasonic-assisted extraction instrument, wherein the ultrasonic power range is 40-80W, the microwave power range is 100-500W, the treatment time is 1-5 min, and the temperature is controlled at 45-60 ℃;

a2: and (4) after the hydrolysis is finished, putting the mixture into a stirring tank for carrying out natural heat dissipation at the rotating speed of 80r/min and the duration of 20-80 min.

4. The method of debittering flaxseed oil according to claim 1, wherein: the adding amount of the bitterness inhibitor is 0.03-5% of the total amount of the linseed oil, and the reaction is carried out for 20-40 min after the bitterness inhibitor is added.

5. The method of debittering flaxseed oil according to claim 4, wherein: the bitter inhibitor is prepared by the following steps: selecting the following components in percentage by weight: 1, then mixing with warm water with the mass being 8-12 times of the total weight of the L-malic acid and the sodium ascorbate and the temperature being 50-70 ℃, and uniformly mixing.

6. The method of debittering flaxseed oil according to claim 1, wherein: the low-temperature condition in S3 means that the temperature is 2-4 ℃.

7. The method of debittering flaxseed oil according to claim 6, wherein: the rotation speed of the centrifuge in S3 is 7000-9000r/S, and the centrifugation time is 10-20 min.

8. The method of debittering flaxseed oil according to claim 1, wherein: the bitter substance separation method comprises the following steps:

a. extracting the centrifuged linseed oil by using a carbon dioxide supercritical extraction device;

b. adopting high-concentration white spirit as an entrainer;

c. the extraction temperature is 43-47 ℃, the temperature of the first separator is 30 ℃, and the temperature of the second separator is 20 ℃;

d. the pressure of the extractor is 13 MPa-17 MPa, the pressure of the first separator is 6MPa, the pressure of the second separator is 3MPa, and the extraction time is 100-120 min.

Technical Field

The invention relates to the technical field of linseed oil production, and particularly relates to a method for removing bitterness of linseed oil.

Background

Linseed oil, also known as linseed oil and linseed oil, is one of common edible vegetable oils in northwest China. Linseed has a high oil content and is often used for oil production by pressing. The freshly squeezed linseed oil has good taste and no bitter taste; however, after a period of storage, linseed oil can produce a bitter taste, which affects the taste. High temperature refining can reduce bitterness of oleum Lini and eliminate bitterness. However, linseed oil is rich in unsaturated fatty acids, and the residents in China prefer the unique flavor of linseed oil, so that the linseed oil is not suitable for refining treatment after being squeezed. In the prior art, the linseed oil is usually debittered after contacting the linseed oil with a mixture of dehulled linseed meal and diatomite, or the linseed oil is debittered by using silica gel and resin, but the debittering stage is not strictly controlled, so that the loss of nutrient components in the debittered linseed oil is caused.

The storage bitterness problem of the linseed oil is derived from the fact that the bitter precursor is converted into a bitter substance through a chemical reaction in the storage process, so that the bitter substance is required to be removed and the bitter precursor is required to be removed simultaneously to thoroughly solve the storage bitterness problem of the linseed oil.

Disclosure of Invention

The invention provides a method for removing the bitterness of linseed oil, which aims to solve the problems in the background technology.

The invention provides a method for removing the bitterness of linseed oil, which comprises the following steps:

s1: adding enzyme with the mass of 0.1-0.3% of the linseed oil into the linseed oil at the temperature of 45-60 ℃ for enzymolysis, and continuously stirring for 20-80 min;

s2: adding a bitterness inhibitor into the linseed oil subjected to enzymolysis in the S1 for blending;

s3: and (3) at low temperature, feeding the linseed oil treated by the bitterness inhibitor into a centrifuge for centrifugation, and separating bitter substances.

Preferably, the enzyme in S1 is at least two of a protein short peptide "cyclooctapeptide" enzyme, a pectinase or a cellulase.

Preferably, the step of S1 enzymolysis is:

a1: adding baking soda into linseed oil, and adjusting the pH value to be 7.0-7.5;

a2: adding protease into linseed oil, and hydrolyzing in an ultrasonic-assisted extraction instrument, wherein the ultrasonic power range is 40-80W, the microwave power range is 100-500W, the treatment time is 1-5 min, and the temperature is controlled at 45-60 ℃;

a2: and (4) after the hydrolysis is finished, putting the mixture into a stirring tank for carrying out natural heat dissipation at the rotating speed of 80r/min and the duration of 20-80 min.

Preferably, the adding amount of the bitterness inhibitor is 0.03-5% of the total amount of the linseed oil, and the reaction is carried out for 20-40 min after the bitterness inhibitor is added.

Preferably, the bitter taste inhibitor is prepared by the following steps: selecting L-malic acid and sodium ascorbate with the weight ratio of 10: 1, then mixing with warm water with the mass being 8-12 times of the total weight of the L-malic acid and the sodium ascorbate and the temperature being 50-70 ℃, and mixing uniformly.

Preferably, the low temperature condition in S3 means that the temperature is 2-4 ℃.

Preferably, the rotation speed of the centrifuge in S3 is 7000-9000r/S, and the centrifugation time is 10-20 min.

Preferably, the bitter substance separation step is:

a. extracting the centrifuged linseed oil by using a carbon dioxide supercritical extraction device;

b. adopting high-concentration white spirit as an entrainer;

c. the extraction temperature is 43-47 ℃, the temperature of the first separator is 30 ℃, and the temperature of the second separator is 20 ℃;

d. the pressure of the extractor is 13 MPa-17 MPa, the pressure of the first separator is 6MPa, the pressure of the second separator is 3MPa, and the extraction time is 100-120 min.

The method for removing the bitterness of the linseed oil provided by the invention has the beneficial effects that: the storage bitterness problem of the linseed oil is derived from the fact that the bitter precursor is converted into a bitter substance through a chemical reaction in the storage process, so that the bitter substance is required to be removed and the bitter precursor is required to be removed simultaneously to thoroughly solve the storage bitterness problem of the linseed oil. The structure and the property of the two substances are different, so that the generation of bitter substances is accelerated by carrying out enzymolysis on the protein in the linseed oil through enzyme, the bitter inhibitors are added into the linseed oil subjected to enzymolysis to destroy the bitter substances, and then the bitter substances are classified by using methods such as centrifugation and extraction to reduce the bitter taste of the linseed oil after long-term storage.

Detailed Description

The invention is further illustrated by the following examples.