阅读说明：本技术 高多酚菜籽油及其制备方法 (High-polyphenol rapeseed oil and preparation method thereof ) 是由 姚英政 梁强 熊伟 宣朴 徐霞 赵玲 李浦 李艳玲 于 2021-08-19 设计创作，主要内容包括：本发明公开了一种高多酚菜籽油及其制备方法,制备方法,依次包括以下步骤：将菜籽原料循环加热5-30min,加热至100-180℃温度,得加热后菜籽原料；将加热后菜籽原料压榨,然后依次经沉降和过滤,得菜籽毛油；向菜籽毛油添加二氧化硅,在50-300r/min和20-60℃条件下搅拌5-30min,过滤或离心,得精炼菜籽油；将精炼菜籽油和饼粕混合,在40-100℃和50-300r/min条件下提取0.5-10h,过滤或离心,得高多酚菜籽油。本发明还包括采用上述方法制得的高多酚菜籽油。本发明不会降低菜籽油的营养品质,有效解决了现有技术中存在食品安全风险、多酚含量较低易损失和营养品质较低等问题。(The invention discloses high-polyphenol rapeseed oil and a preparation method thereof, wherein the preparation method sequentially comprises the following steps: circularly heating the rapeseed raw material for 5-30min to 100-; squeezing the heated rapeseed raw material, and then sequentially settling and filtering to obtain rapeseed crude oil; adding silicon dioxide into the rapeseed crude oil, stirring at 20-60 deg.C and 50-300r/min for 5-30min, filtering or centrifuging to obtain refined rapeseed oil; mixing refined rapeseed oil and cake, extracting at 40-100 deg.C and 50-300r/min for 0.5-10 hr, and filtering or centrifuging to obtain high polyphenol rapeseed oil. The invention also comprises the high polyphenol rapeseed oil prepared by the method. The invention can not reduce the nutritional quality of the rapeseed oil, and effectively solves the problems of food safety risk, low polyphenol content, easy damage, low nutritional quality and the like in the prior art.)

1. The preparation method of the high-polyphenol rapeseed oil is characterized by sequentially comprising the following steps of:

(1) circularly heating the rapeseed raw material at a low temperature of 50-120 ℃ and a high temperature of 120 plus and 300 ℃ for 5-30min to a temperature of 100 plus and 180 ℃ to obtain the heated rapeseed raw material;

(2) squeezing the heated rapeseed raw material obtained in the step (1) at the temperature of 100-;

(3) adding silicon dioxide into the rapeseed crude oil obtained in the step (2), stirring for 5-30min at the temperature of 20-60 ℃ at 50-300r/min, and filtering or centrifuging to obtain refined rapeseed oil;

(4) and (4) mixing the refined rapeseed oil obtained in the step (3) with the cake, extracting for 0.5-10h at 40-100 ℃ and 50-300r/min, and filtering or centrifuging to obtain the high-polyphenol rapeseed oil.

2. The method for preparing rapeseed oil with high polyphenol content according to claim 1, wherein in the step (1), the heating is performed cyclically, and each cycle is performed for 1-30s in the high-temperature region.

3. The method of preparing high polyphenol rapeseed oil according to claim 1, wherein each cycle period is 1-5 min.

4. The method for preparing high polyphenol rapeseed oil according to claim 1, wherein in step (3), the silica is added in an amount of 0.5-5 wt%.

5. The method for preparing high polyphenol rapeseed oil according to claim 4, characterized in that the silica is added in an amount of 3%.

6. The method for preparing high polyphenol rapeseed oil according to claim 1, wherein in step (4), the mass ratio of the refined rapeseed oil to the cake is 2-20: 1.

7. The method of preparing high polyphenol rapeseed oil according to claim 6 wherein the refining rapeseed oil and cake mix ratio is 11: 1.

8. High polyphenol rapeseed oil obtained by the process for the preparation of high polyphenol rapeseed oil according to any of claims 1 to 7.

Technical Field

The invention relates to the technical field of rapeseed oil preparation, and particularly relates to high-polyphenol rapeseed oil and a preparation method thereof.

Background

The vegetable oil is rich in nutrient substances such as phytosterol, tocopherol, flavonoid, phenols and the like, and the nutrient components are closely related to human health. The relevant documents report that phenolic compounds have good inoxidizability, anti-inflammation, antibacterial property, antianxiety property, anticancer property and the like, and people take proper phenolic substances every day to benefit the body. Therefore, it is of great interest to study these vegetable oils.

Edible vegetable oil is usually processed through the full refining procedures of crude oil degumming, impurity removal, deacidification, desolventizing, drying, decoloration, deodorization, winterization dewaxing and the like to obtain high-purity triglyceride, so that the active ingredients and the special flavor of the vegetable oil are lost while harmful substances are removed, unnecessary energy and material consumption is caused, the consumed time is long, and the possibility of wastewater pollution discharge is increased.

Most of the commercial rapeseed oil has low polyphenol content, most of the commercial rapeseed oil is lost in the processing process, so that great waste is caused, and the nutritional quality of the rapeseed oil is reduced. The novel processing technology can effectively improve the polyphenol content in the rapeseed oil by frying, microwave treatment and the like on the raw materials; the polyphenol content in the rapeseed oil can be effectively reserved by combining technologies such as proper processing, green refining and the like. But the increase of carcinogens such as benzopyrene and the like can be improved while the polyphenol content in the rapeseed oil is improved by the traditional frying method; the flavor of the rapeseed oil produced by microwave and other methods is greatly different from that of the rapeseed oil produced by the traditional method. How to furthest improve and keep the polyphenol content in the rapeseed oil, keep the original flavor and simultaneously reduce the food safety risk of the rapeseed oil is worthy of attention.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the high-polyphenol rapeseed oil and the preparation method thereof, which can not reduce the nutritional quality of the rapeseed oil, can not cause redundant consumption, and effectively solve the problems of food safety risk, low polyphenol content, easy damage, low nutritional quality and the like in the prior art.

In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the high-polyphenol rapeseed oil sequentially comprises the following steps:

(1) circularly heating the rapeseed raw material at a low temperature of 50-120 ℃ and a high temperature of 120 plus and 300 ℃ for 5-30min to a temperature of 100 plus and 180 ℃ to obtain the heated rapeseed raw material;

(2) squeezing the heated rapeseed raw material obtained in the step (1) at the temperature of 100-;

(3) adding silicon dioxide into the rapeseed crude oil obtained in the step (2), stirring for 5-30min at the temperature of 20-60 ℃ at 50-300r/min, and filtering or centrifuging to obtain refined rapeseed oil;

(4) and (4) mixing the refined rapeseed oil obtained in the step (3) with the cake, extracting for 0.5-10h at 40-100 ℃ and 50-300r/min, and filtering or centrifuging to obtain the high-polyphenol rapeseed oil.

Further, in the step (1), during the cyclic heating, the heating is carried out for 1-30s in a high-temperature area in each cycle.

Further, each cycle period is 1-5 min.

Further, in the step (3), the amount of silica added is 0.5 to 5 wt%.

Further, the amount of silica added was 3 wt%.

Further, in the step (4), the mass ratio of the refined rapeseed oil to the cake is 2-20: 1.

Further, the mass ratio of the refined rapeseed oil to the cake is 11: 1.

The high polyphenol rapeseed oil prepared by the preparation method of the high polyphenol rapeseed oil is adopted.

In summary, the invention has the following advantages:

rapeseed and its oil contain many kinds of polyphenols, and the solubility of various polyphenols in oil is different. Therefore, in order to increase the polyphenol content in rapeseed oil, the polyphenol which is not easy to dissolve in oil needs to be converted into the polyphenol which is easy to dissolve in oil. Researches show that the polyphenol content in the rapeseed oil can be increased by a heating mode, and the polyphenol content tends to be increased and then reduced although the heating temperature and the heating time are increased. Although the conventional heating method can achieve the purpose, the harmful substances such as benzopyrene and the like are increased and even exceed the standard. Therefore, the invention has the following advantages:

1. through high-temperature short-time cyclic heating, the conversion of oil-soluble polyphenol is promoted, and meanwhile, the generation of hazards is controlled, so that the nutritive value of the rapeseed oil is improved, and the edible safety is ensured.

2. The method has the advantages that green refining is carried out at low temperature through silicon dioxide adsorption, the polyphenol content can be effectively reserved, phospholipid and benzopyrene in the rapeseed oil are further removed, and the quality of the rapeseed oil is improved.

3. By extracting the cake meal, the polyphenol content in the rapeseed oil can be further improved.

Detailed Description

Example 1

The preparation method of the high-polyphenol rapeseed oil sequentially comprises the following steps:

(1) circularly heating the rapeseed raw material in a 50 ℃ low-temperature region and a 300 ℃ high-temperature region for 15min, heating the rapeseed raw material in the high-temperature region for 30s each time, wherein each cycle period is 5min, and heating the rapeseed raw material to 150 ℃ to obtain a heated rapeseed raw material;

(2) squeezing the heated rapeseed raw material obtained in the step (1) at the temperature of 150 ℃, and then sequentially settling and filtering to obtain rapeseed crude oil;

(3) adding 3 wt% of silicon dioxide into the rapeseed crude oil obtained in the step (2), stirring for 30min at the temperature of 40 ℃ at 150r/min, and filtering or centrifuging to obtain refined rapeseed oil;

(4) and (3) mixing the refined rapeseed oil obtained in the step (3) with the cake meal according to the mass ratio of 20:1, extracting for 5 hours at 40 ℃ and 150r/min, and filtering or centrifuging to obtain the high-polyphenol rapeseed oil.

Example 2

The preparation method of the high-polyphenol rapeseed oil sequentially comprises the following steps:

(1) circularly heating the rapeseed raw material in a 50 ℃ low-temperature region and a 120 ℃ high-temperature region for 30min, heating the rapeseed raw material in the high-temperature region for 1s every time, wherein the cycle period is 1min, and heating the rapeseed raw material to 100 ℃ to obtain a heated rapeseed raw material;

(2) squeezing the heated rapeseed raw material obtained in the step (1) at the temperature of 100 ℃, and then sequentially settling and filtering to obtain rapeseed crude oil;

(3) adding silicon dioxide into the rapeseed crude oil obtained in the step (2), wherein the adding amount of the silicon dioxide is 0.5 wt%, stirring for 5min at 50r/min and 20 ℃, and filtering or centrifuging to obtain refined rapeseed oil;

(4) and (4) mixing the refined rapeseed oil obtained in the step (3) with the cake meal according to the mass ratio of 2:1, extracting for 0.5h at 40 ℃ and 50r/min, and filtering or centrifuging to obtain the high-polyphenol rapeseed oil.

Example 3

The preparation method of the high-polyphenol rapeseed oil sequentially comprises the following steps:

(1) circularly heating the rapeseed raw material in a low-temperature region at 120 ℃ and a high-temperature region at 300 ℃ for 5min, heating the rapeseed raw material in the high-temperature region for 30s every time, wherein the cycle period is 1min, and heating the rapeseed raw material to 180 ℃ to obtain a heated rapeseed raw material;

(2) squeezing the heated rapeseed raw material obtained in the step (1) at the temperature of 180 ℃, and then sequentially settling and filtering to obtain rapeseed crude oil;

(3) adding 5 wt% of silicon dioxide into the rapeseed crude oil obtained in the step (2), stirring for 30min at 300r/min and 60 ℃, and filtering or centrifuging to obtain refined rapeseed oil;

(4) and (3) mixing the refined rapeseed oil obtained in the step (3) with the cake meal according to the mass ratio of 20:1, extracting for 10 hours at the temperature of 100 ℃ and at the speed of 300r/min, and filtering or centrifuging to obtain the high-polyphenol rapeseed oil.

Comparative example 1

Comparative example 1 differs from example 1 in that each cycle in step (1) was heated in the high temperature zone for 3 min.

Comparative example 2

Comparative example 2 is different from example 1 in that the total heating time in step (1) is 5 min.

Comparative example 3

A rapeseed oil preparation method comprises the following steps: parching semen Brassicae campestris at 150 deg.C for 20min, squeezing at 150 deg.C, removing phospholipid from crude oil by hydration, settling or filtering to obtain oleum Rapae.

The rapeseed oils obtained in examples 1 to 3 and comparative examples 1 to 3 were subjected to the measurement of the content of nutrients, and the results thereof are shown in table 1.

TABLE 1 rapeseed oil nutrient determination results

As can be seen from table 1, if the duration of the high temperature is too long, the polyphenol content in the rapeseed oil will decrease due to decomposition, the phospholipid content will increase due to increased solubility, and the content of harmful substances such as benzopyrene will increase; the heating time is insufficient due to non-cyclic heating, the polyphenol conversion rate is low, and the polyphenol content in the rapeseed oil is low; the high-temperature short-time cyclic heating can effectively improve the polyphenol content in the rapeseed oil, and can effectively control the generation of harmful substances such as benzopyrene and the like.

While the present invention has been described in detail with reference to the specific embodiments thereof, it should not be construed as limited by the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.