阅读说明：本技术 一种降低菜籽油在煎炸过程中变质速度的方法 (Method for reducing deterioration speed of rapeseed oil in frying process ) 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,公开了一种降低菜籽油在煎炸过程中变质速度的方法,通过对油品煎炸的理化性质以及烹饪口感的研究,不仅解决高分煎炸过程中,菜籽油发生氧化变质产生有害物质的问题,阻止在煎炸高温条件下发生热氧化、热聚合、热分解以及氧化反应,并且添加制备的抗氧化保护剂能够遮盖菜籽油中芥酸的味道,不影响菜品的口感,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,然后加入制备得到的抗氧化保护剂,最后进行勾兑,该工艺能够很好的解决现有菜籽油不耐高温易变质的弊端,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,提高了菜籽油煎炸过程中的利用率。(The invention relates to the technical field of agricultural and sideline product processing, and discloses a method for reducing the deterioration speed of rapeseed oil in the frying process, which not only solves the problem that the rapeseed oil is oxidized and deteriorated to generate harmful substances in the high-grade frying process and prevents thermal oxidation, thermal polymerization, thermal decomposition and oxidation reaction under the high-temperature frying condition through the research on the physicochemical property of oil frying and the cooking taste, but also can cover the taste of erucic acid in the rapeseed oil by adding prepared antioxidant protective agent, does not influence the taste of the vegetable, can promote the generation of aroma in the cooking, is beneficial to food processing, firstly adopts a low-temperature squeezing method to prepare the low-fat rapeseed oil, then adds the prepared antioxidant protective agent, and finally blends the low-fat rapeseed oil, and the process can well solve the defect that the existing rapeseed oil is not high-temperature resistant and easy to deteriorate, and does not add harmful substances in the processing process, no impurity residue, simple process, reduced cost, and improved utilization rate of the rapeseed oil during frying.)

1. A method for reducing the deterioration speed of rapeseed oil in a frying process is characterized in that the prepared antioxidant protective agent is added into the rapeseed oil, and the preparation method of the antioxidant protective agent comprises the following process steps:

(1) picking fresh wild strawberries, cleaning, naturally airing, pulping the fresh wild strawberries and cleaned fresh ginger in a pulping machine according to the mass ratio of 15-18:2-3, placing 20-25 g of obtained pulp in a three-neck flask, adding 50-60 ml of absolute ethyl alcohol, stirring, heating by using a boiling water bath, connecting a reduced pressure distillation device, vacuumizing, heating to 55-60 ℃, removing front distillate, collecting products at 40-45 ℃, and decoloring and deodorizing to obtain polyphenol antioxidant;

(2) weighing 80-90 g of highland barley and oat according to the mass ratio of 10-12:3-4, drying in an oven at 55-60 ℃ for 4-6 hours, sending into a crusher to be crushed into powder, adding 180 ml of petroleum ether into the powder material, soaking for 3-4 hours at the soaking temperature of 24-28 ℃, carrying out ultrasonic treatment at the ultrasonic temperature of 30-34 ℃ for 15-20 minutes, filtering after the ultrasonic treatment, washing filter residues for 2-3 times by using the petroleum ether, combining the filtrate, placing the filtrate in a rotary evaporator to carry out rotary evaporation and recovery of the petroleum ether, and carrying out decoloration and deodorization to obtain high-temperature resistant esters;

(3) mixing the prepared polyphenol antioxidant with high-temperature resistant esters according to the mass ratio of 3-4: 11-13, and carrying out homogenization treatment at the homogenization rotation speed of 12000-13000 r/min for 2-3 min, thus obtaining the antioxidant protective agent.

2. The method for reducing the deterioration rate of rapeseed oil during frying according to claim 1, wherein the vacuum degree in step (1) is 0.08-0.09 MPa.

3. The method for reducing the deterioration rate of rapeseed oil during frying according to claim 1, wherein the size of the crushed particle of the highland barley and oat in step (2) is 10-15 mesh.

4. The method for reducing the deterioration speed of rapeseed oil in the frying process of claim 1, wherein the ultrasonic power in step (2) is 330-350W.

5. The method for reducing the deterioration speed of rapeseed oil in the frying process of claim 1, wherein the blending method of the rapeseed oil blended by the antioxidant protective agent is as follows: adding the prepared antioxidant protective agent into rapeseed oil, heating to 70-75 deg.C, stirring until no bubble is generated, cooling to 30-35 deg.C, and centrifuging at 4000-.

6. The method for reducing the deterioration rate of rapeseed oil during frying according to claim 1, wherein the antioxidant protecting agent is added in an amount of 0.12-0.14% by mass of rapeseed oil.

Technical Field

The invention belongs to the technical field of agricultural and sideline product processing, and particularly relates to a method for reducing the deterioration speed of rapeseed oil in a frying process.

Background

The rapeseed oil absorption rate of human body is very high, can reach 99%, so the unsaturated fatty acid such as linoleic acid and the like and the nutrient components such as vitamin E and the like contained in the rapeseed oil can be well absorbed by the organism, and the rapeseed oil has certain efficacies of softening blood vessels and delaying senility. The raw material for extracting oil is plant seed, and one seed contains a certain amount of seed phospholipid, which is very important for the development of blood vessels, nerves and human brain. The rapeseed oil has little or no cholesterol, and people with high blood pressure, high blood sugar and high blood sugar can eat the rapeseed oil at ease.

However, because the rapeseed oil contains high content of unsaturated fatty acid, the unsaturated fatty acid is easily oxidized and deteriorated to generate various substances harmful to human health such as peroxide under the action of continuous high temperature in the frying process. Therefore, solving this problem is very important for the healthy consumption of rapeseed oil.

Disclosure of Invention

The invention aims to solve the existing problems and provides a method for reducing the deterioration speed of rapeseed oil in a frying process, so that the rapeseed oil is prevented from generating thermal oxidation, thermal polymerization, thermal decomposition and oxidation reaction under the high-temperature frying condition.

The invention is realized by the following technical scheme:

a method for reducing the deterioration speed of rapeseed oil in a frying process is characterized in that the prepared antioxidant protective agent is added into the rapeseed oil, and specifically, the preparation method of the antioxidant protective agent comprises the following process steps:

s1, picking fresh wild strawberries, cleaning, naturally drying, pulping the fresh wild strawberries and cleaned fresh ginger in a pulping machine according to the mass ratio of 15-18:2-3, putting 20-25 g of the obtained pulp into a three-neck flask, adding 50-60 ml of absolute ethyl alcohol, stirring, heating by using boiling water bath, connecting a reduced pressure distillation device, vacuumizing and heating to 55-60 ℃, wherein the vacuum degree is 0.08-0.09MPa, discarding front fractions, collecting products at 40-45 ℃, and decoloring and deodorizing to obtain polyphenol antioxidant;

s2, weighing 80-90 g of highland barley and oat according to the mass ratio of 10-12:3-4, drying in an oven at 55-60 ℃ for 4-6 hours, sending into a crusher to be crushed into powder, adding 200 ml of petroleum ether into the powdery material, soaking for 3-4 hours at the soaking temperature of 24-28 ℃, carrying out ultrasonic treatment with the ultrasonic power of 330-;

s3, mixing the prepared polyphenol antioxidant with high-temperature resistant esters according to the mass ratio of 3-4: 11-13, and carrying out homogenization treatment at the homogenization rotation speed of 12000-13000 r/min for 2-3 min, thus obtaining the antioxidant protective agent.

The blending method of the blended rapeseed oil comprises the following steps: weighing the prepared rapeseed oil, adding an antioxidant protective agent with the mass fraction of 0.12-0.14% 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 plus 5000 r/min to obtain a clarified oil product, namely the blended rapeseed oil.

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

Wherein the dosage of the sodium citrate aqueous solution is based on covering 3-4 cm of rapeseed.

Compared with the prior art, the invention has the following advantages: in order to solve the problem that the rapeseed oil is high in deterioration speed in the frying process, the invention provides a method for reducing the deterioration speed of the rapeseed oil in the frying process, through researches on the physicochemical property and the cooking taste of oil products during frying, the method not only solves the problem that the rapeseed oil is oxidized and deteriorated to generate harmful substances in the high-temperature frying process, prevents thermooxidation, thermal polymerization, thermal decomposition and oxidation reaction under the high-temperature frying condition, but also can cover the taste of erucic acid in the rapeseed oil by adding the prepared antioxidant protective agent, does not influence the taste of the vegetable, can promote the generation of aroma in cooking, is beneficial to food processing, firstly adopts a low-temperature squeezing method to prepare the low-fat rapeseed oil, then adds the prepared antioxidant protective agent, and finally blends, the processed cooking blend oil has natural aroma and can be fully blended into food materials, the process can well solve the defects that the conventional rapeseed oil is not high-temperature resistant and easy to deteriorate, does not add harmful substances in the treatment process, has no impurity residues, is simple, reduces the cost, improves the utilization rate of the rapeseed oil in the frying process, effectively solves the problem of high deterioration speed of the rapeseed oil in the frying process, has the characteristics of enhancing the taste and prolonging the shelf life, improves the utilization times of the rapeseed oil, basically has no resource waste in the process treatment process, can utilize waste materials in production, can realize the practical significance of improving the working efficiency of the edible oil processing industry and improving the market competitiveness, has higher value for the research of the rapeseed oil production process method, obviously promotes the rapid development and the sustainable development of the modern agricultural and sideline product processing industry, is a technical scheme which is very worthy of popularization and application.

Drawings

FIG. 1 shows the effect of the ratio of antioxidant protectant to rapeseed oil on peroxide number during frying.

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.