CN111317039A - Processing method of rapeseed oil special for beef stretched noodle chili oil and rapeseed oil thereof - Google Patents
Processing method of rapeseed oil special for beef stretched noodle chili oil and rapeseed oil thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/10—Refining fats or fatty oils by adsorption
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
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Abstract
The invention provides a processing method of rapeseed oil special for beef stretched noodle chili oil, which comprises the following steps: s1, performing aqueous phase enzymolysis extraction on green onion, ginger and garlic; s2, preparing a nutrient material; s3, preparing a nutritional seasoning; s4, emulsifying the nutritional crude oil; s5, demulsification and dehydration; s6, decoloring and dewaxing; and S7, degumming and debitterizing. The processing method is simple, safe and rapid, can effectively utilize the aromatic rapeseed oil, does not need to process the rapeseed oil at high temperature, obviously reduces the water content, the wax content and the phosphorus content of the obtained rapeseed oil, reaches the national first-class rapeseed oil standard, has unique flavor and good taste, and can be applied to the preparation of the beef stretched noodle chili oil. The invention does not need to heat the oil to more than 250 ℃, and the added scallion, ginger and garlic can not remove the green smell of the rapeseed oil.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of rapeseed oil special for beef stretched noodle chilli oil and the rapeseed oil.
Background
The hand-pulled beef noodles are the traditional famous food in China, have the characteristics of 'first clear, second white, third red, fourth green and fifth yellow', and are delicious in color, smell and taste, and praised in China. However, compared with beef noodles in various regions in China, the beef noodles in various regions have different colors, shapes and tastes, and the main reason is that the weight parts of various main and auxiliary materials in the beef noodles are greatly changed due to the water and soil differences in various regions. The soup and the ingredients are essence of the beef hand-pulled noodles, and for the most distinctive Lanzhou beef hand-pulled noodles, the soup base is formed by decocting over ten raw materials such as tsaoko amomum fruits, fennel fruits, galangal, nutmeg, amomum fruits, pepper and the like, and the noodles are delicious in taste, rich in nutrition and sufficient in heat and become the distinctive hand-pulled noodles with full reputation.
The spicy oil used for the beef hand-pulled noodles is usually processed by using the strong-flavor small preserved szechuan pickle oil, firstly, a processor needs to have rich experience and strong professional technology, selects the authentic strong-flavor small preserved szechuan pickle oil, burns the oil to over 250 ℃, then puts in the small preserved szechuan pickle oil with green onion, ginger and garlic to be fried to golden yellow at will, then takes out the small preserved szechuan pickle oil, waits for the oil temperature to naturally drop, and starts to put in the self-made spicy powder and seasoning when the oil temperature drops to between 150 ℃ and 160 ℃. The relatively complicated and time-consuming processing process and the high oil temperature are great potential safety hazards. Therefore, the significance of how to safely, quickly and effectively utilize the strong-flavor rapeseed oil to process the special chili oil for the beef is great.
At present, rapeseed oil is directly refined in production, for example, CN102942989B discloses a rapeseed oil production process, which comprises adding about 20% of water at 60-70 ℃, repeatedly washing with water for multiple times to separate oil from water, and then performing a decoloring process to obtain clean primarily ground rapeseed oil; CN104531339A discloses a three-stage double-low rapeseed oil and a preparation method thereof, wherein hot brine hydration, twice cake powder adsorption and refrigerant sedimentation are adopted to remove phospholipid, but 77.5-85.6% of phospholipid can be removed.
In addition, the refining of the crude rapeseed oil is also specially researched, for example, CN104694243A discloses a preparation method of aromatic rapeseed oil, which comprises the steps of growing crystals at 20-25 ℃ for 8-20 hours, freezing and filtering, growing crystals at 10-15 ℃ for 12-24 hours, freezing and filtering, but the effects of water content being less than or equal to 0.2% and phospholipid being less than or equal to 50ppm can be achieved finally; CN103215123B discloses a simple degumming method for aromatic rapeseed oil, which is characterized in that a degumming adsorbent is added to remove colloid impurities such as phospholipid and protein, the technical scheme is simple and convenient, but the degumming adsorbent is used as a chemical additive, and the risk of heavy metal and other hazardous substances is remained; CN102041168B discloses a method for refining rapeseed oil, which is to add a dephosphorizing solution consisting of edible salt, edible alkali, Tween-80 and Tween-60 aqueous solution to realize dephosphorization at the high temperature of 90-110 ℃, and obtain the finished oil through a decoloring procedure. The process temperature is maintained, so that energy is consumed, the flavor loss and oxidation of the grease are easily caused, and the standard can be reached by adding a decoloring procedure due to the excessively complex composition of the dephosphorization solution; CN104611131A discloses a low-temperature refining method of pressed rapeseed oil, which is to add weak alkaline salt solution into crude oil and add cake powder at normal temperature for adsorption, but in the technical scheme, the problem that after alkali solution is added, the formed soap particles have serious influence on the flavor of oil and the yield of finished oil is reduced is not considered.
The aromatic rapeseed oil prepared by the various methods only considers the removal of colloids such as phospholipid and the like, but does not consider the removal of wax, and because of high-melting-point impurities such as wax and the like and high residual moisture and the like, the phenomenon of turbid or flocculent suspended matters can occur at low temperature in the storage process of the finished oil, and brownish precipitate substances can occur at the bottom after long-term storage, so that the appearance quality of the product is seriously influenced, because the oil is generally required to be heated to more than 250 ℃; meanwhile, although some methods adopt a dehydration process, the residual water rate is controlled according to the standard of the rape oil in GB1536-2004 national standard, the national standard has no requirement on clarification and transparency of the rape oil, the water content is only required to be less than or equal to 0.2%, the high water content easily causes the hydrolysis and rancidity of the grease, the acid value is increased, the flavor stability of the finished oil is seriously influenced, and if the clarification and transparency are achieved and the hydrolysis and rancidity of the grease are not caused, the standard that the water content of the first-grade rape oil is less than or equal to 0.05% is required. The rapeseed oil with strong flavor produced according to the prior art has the phenomenon of unstable product quality, and particularly, the green flavor of the rapeseed oil can be removed by adding the scallion, ginger and garlic. Therefore, it is necessary to change the refining process of the existing thick sesame oil and develop a new refining process.
Disclosure of Invention
The invention aims to provide a processing method of rapeseed oil special for beef stretched noodle chilli oil and the rapeseed oil, which have the advantages of simple method, safety and rapidness, capability of effectively utilizing the thick and fragrant rapeseed oil, no need of high-temperature treatment of the rapeseed oil, remarkable reduction of water content, wax content and phosphorus content in the obtained rapeseed oil, capability of reaching the national first-class rapeseed oil standard, no need of heating the oil to more than 250 ℃, no removal of the green smell of the rapeseed oil by the added shallot, ginger and garlic, unique flavor and good taste, and capability of being applied to the preparation of the beef stretched noodle chilli oil.
The technical scheme of the invention is realized as follows:
the invention provides a processing method of rapeseed oil special for beef stretched noodle chili oil, which comprises the following steps:
s1, water-phase enzymolysis extraction of green onion, ginger and garlic: washing and cutting 5-12 parts by weight of green onion, 10-20 parts by weight of ginger and 20-40 parts by weight of garlic into powder according to a solid-liquid ratio of 1: mixing 3-5g/mL with water, adding mixed enzyme of cellulase and pectinase into the mixed solution, mixing uniformly, performing enzyme treatment at 30-45 deg.C for 10-20min, inactivating enzyme, and filtering to obtain enzymatic hydrolysate;
s2, preparing a nutrient material: cleaning 5-10 parts by weight of astragalus membranaceus, 2-5 parts by weight of ginseng, 1-3 parts by weight of poria cocos, 2-4 parts by weight of honeysuckle, 1-3 parts by weight of gastrodia elata and 1-3 parts by weight of lily, drying, crushing, uniformly mixing, adding the mixture into an ethanol water extract, heating to boil, extracting for 1-2 hours, filtering, collecting the extract, repeatedly extracting for 2 times, combining the extracts, concentrating under reduced pressure until the relative density is 1.5-2, adding 0.1-0.2 part by weight of soybean isoflavone and 0.1-0.15 part by weight of corn oligopeptide, and uniformly mixing to obtain a nutrient solution;
s3, preparing the nutritional seasoning: uniformly mixing the enzymolysis liquid and the nutrient solution, heating to 50-60 ℃, adding the chili powder and the seasoning, and uniformly stirring to obtain a nutritional seasoning;
s4, emulsification of the nutritional crude oil: fully stirring the crude oil until the colloid dispersion phase is uniformly distributed, adding a nutritional seasoning which is 10-15% of the mass of the crude oil into the crude oil while stirring, and homogenizing to obtain emulsified nutritional clean oil;
s5, demulsification and dehydration: adding 5-10 parts by weight of salt into the emulsified nutritional clean oil, performing oscillation demulsification, standing for 0.5-1h for layering, separating liquid to remove lower layer water, adding a composite drying agent accounting for 1-2% of the total mass of the oil, stirring for 5min, standing for 1-2h for dehydration, and filtering to obtain dehydrated oil;
s6, decoloring and dewaxing: adding edible activated carbon powder with the mass of 2-7% of that of the dehydrated oil into the dehydrated oil for decoloring and dewaxing, keeping the oil temperature not higher than 10 ℃, stirring for 0.5-1h, and filtering to obtain decolored and dewaxed oil;
s7, degumming and debitterizing: adding 1-3% nitric acid activated sepiolite into the decolorized and dewaxed oil, maintaining the oil temperature at 70 deg.C, stirring for 10-20min, filtering, adding 1-2% stevioside into the filtrate, and mixing.
As a further improvement of the invention, the activity ratio of the cellulase to the pectinase in the step S1 is 2-4:1, the enzyme dosage is 20-50U/g, and the enzyme inactivation method is high-temperature treatment at 105 ℃ for 10-15 min.
As a further improvement of the invention, the volume ratio of ethanol to water in the ethanol water extract in the step S2 is 1: 1-3.
As a further improvement of the present invention, in step S3, the flavoring is prepared by mixing the following raw materials: 3-5 parts of star anise powder, 1-3 parts of cinnamon powder, 2-4 parts of pepper powder, 1-3 parts of white sugar, 3-5 parts of light soy sauce and 1-3 parts of oyster sauce.
As a further improvement of the invention, in the step S4, the crude oil contains 350-450 mg/L of phospholipid and 250-350 mg/L of wax, and the homogenization is performed at a rotation speed of 8000-.
As a further improvement of the invention, in step S5, the composite desiccant is a coated fiber desiccant and calcium chloride in a mass ratio of 1:1-3, and mixing.
As a further improvement of the invention, the stirring rotating speed is 300-500 r/min.
The invention further protects the rapeseed oil prepared by the processing method.
As a further improvement of the invention, the rapeseed oil contains less than or equal to 0.05 percent of water, less than or equal to 12mg/L of phospholipid, less than or equal to 20mg/L of wax, 11.5 of color and 0.2 of R.
The invention further protects the application of the rapeseed oil in preparing the beef stretched noodle chili oil.
The invention has the following beneficial effects: according to the invention, effective taste substances in the scallion, ginger and garlic are extracted by adopting a low-temperature water-phase enzymolysis method, the effective taste substances are mixed with the pepper powder and the seasonings to obtain unique taste substances in the beef stretched noodle pepper seed oil, and meanwhile, the traditional Chinese medicine extract, the soybean isoflavone, the corn oligopeptide and other nutrient substances are added, so that the additive has the effects of promoting blood circulation to remove blood stasis, clearing and activating the channels and collaterals, preventing cancer and strengthening the body, and the rapeseed oil further has a unique food therapy health-care effect;
the edible activated carbon is adopted for carrying out decoloring and dewaxing treatment, because the porous structure of the edible activated carbon is easy to adsorb and remove impurities such as soap, phosphorus and the like and partial pigments in the rapeseed oil, and simultaneously absorbs wax in the rapeseed oil, the edible activated carbon has multiple purposes, can improve the utilization rate of the activated carbon, reduce environmental pollution and effectively reduce the using amount of the activated carbon, and the obtained composite decoloring rapeseed oil can meet the color and luster requirements (133.4 mm, Y20 and R2.0) of national standard first-grade oil, relieves the problem of color reversion of grease, and has obvious advantages compared with the conventional decoloring and dewaxing process;
the raw oil and the nutritional seasoning are adopted for homogeneous emulsification, the seasoning and the nutritional seasoning are favorably and uniformly mixed in the raw oil, salt is added for demulsification in the later period, the salt taste of the rapeseed oil is further adjusted, the emulsified oil and water are separated for demulsification, after standing and layering, the water in the lower layer is separated by a liquid separation method, the operation is simple and convenient, a composite drying agent is added for further removing residual moisture, the composite drying agent is mixed by adopting calcium chloride and a coated fiber drying agent, the drying effect is far stronger than that of the drying agent which is singly used by adopting calcium chloride or the coated fiber drying agent due to the synergistic effect, the effect of 1+1>2 is achieved, and the coated fiber drying agent can be degraded by 100%, so that the production process;
the rapeseed oil is dephosphorized by nitric acid activated sepiolite in an wife manner, the adsorption efficiency is high, no solvent pollution is caused, no waste water is discharged, and the energy consumption is low, so that the rapeseed oil is a good green refining technology, the bitter taste of a traditional Chinese medicine extract is covered by adding a proper amount of stevioside, the flavor of the rapeseed oil is improved, and the rapeseed oil is popular with consumers;
the processing method is simple, safe and rapid, can effectively utilize the aromatic rapeseed oil, does not need to process the rapeseed oil at high temperature, obviously reduces the water content, the wax content and the phosphorus content of the obtained rapeseed oil, reaches the national first-class rapeseed oil standard, has unique flavor and good taste, and can be applied to the preparation of the beef stretched noodle chili oil.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.
FIG. 1 is a processing process diagram of rapeseed oil special for beef stretched noodle chili oil.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Embodiment 1 processing method of rapeseed oil special for beef stretched noodle chili oil
The method specifically comprises the following steps:
s1, water-phase enzymolysis extraction of green onion, ginger and garlic: cleaning and cutting 5 parts by weight of green onion, 10 parts by weight of ginger and 20 parts by weight of garlic into powder, wherein the solid-liquid ratio is 1: mixing 3g/mL of the mixed solution with water, adding mixed enzyme of cellulase and pectinase (the activity ratio of the cellulase to the pectinase is 2:1, and the enzyme dosage is 20-50U/g), uniformly mixing, carrying out enzyme treatment at 30 ℃ for 10min, then carrying out enzyme deactivation, carrying out high-temperature treatment at 105 ℃ for 10min, and filtering to obtain an enzymatic hydrolysate;
s2, preparing a nutrient material: cleaning 5 parts by weight of astragalus membranaceus, 2 parts by weight of ginseng, 1 part by weight of poria cocos, 2 parts by weight of honeysuckle, 1 part by weight of gastrodia elata and 1 part by weight of lily, drying, crushing, uniformly mixing, adding an ethanol water extract (the volume ratio of ethanol to water is 1:1), heating to boil, extracting for 1 hour, filtering, collecting the extract, repeatedly extracting for 2 times, combining the extracts, concentrating under reduced pressure until the relative density is 1.5, adding 0.1 part by weight of soybean isoflavone and 0.1 part by weight of corn oligopeptide, and uniformly mixing to obtain a nutrient solution;
s3, preparing the nutritional seasoning: uniformly mixing the enzymolysis liquid and the nutrient solution, heating to 50 ℃, adding the chili powder and the seasoning, and uniformly stirring at 300r/min to obtain a nutritional seasoning;
the seasoning is prepared by mixing the following raw materials: 3 parts of star anise powder, 1 part of cinnamon powder, 2 parts of pepper powder, 1 part of white sugar, 3 parts of light soy sauce and 1 part of oyster sauce;
s4, emulsification of the nutritional crude oil: fully stirring the crude oil until the colloid dispersion phase is uniformly distributed, adding a nutritional seasoning with the mass of 10% of the crude oil into the crude oil while stirring, and homogenizing at 8000r/min for 1min to obtain emulsified nutritional clean oil;
the phospholipid content in the crude oil is 350mg/L, and the wax content is 250 mg/L;
s5, demulsification and dehydration: adding 5 parts by weight of salt into the emulsified nutritional clean oil, performing oscillation demulsification, standing for 0.5h for layering, separating liquid to remove lower-layer water, adding a composite drying agent accounting for 1% of the total mass of the oil, stirring for 5min at 300r/min, standing for 1h for dehydration, and filtering to obtain dehydrated oil;
the composite drying agent is a coated fiber drying agent and calcium chloride according to the mass ratio of 1:1, mixing;
s6, decoloring and dewaxing: adding edible activated carbon powder which accounts for 2 percent of the mass of the dehydrated oil into the dehydrated oil for decoloring and dewaxing, keeping the oil temperature not higher than 10 ℃, stirring for 0.5h at 300r/min, and filtering to obtain decolored and dewaxed oil;
s7, degumming and debitterizing: adding 1% nitric acid activated sepiolite into the decolorized and dewaxed oil, maintaining the oil temperature at 70 deg.C or lower, stirring at 300r/min for 10min, filtering, adding 1% stevioside into the filtrate, and mixing.
Embodiment 2 processing method of rapeseed oil special for beef stretched noodle chili oil
The method specifically comprises the following steps:
s1, water-phase enzymolysis extraction of green onion, ginger and garlic: cleaning 12 parts by weight of green onion, 20 parts by weight of ginger and 40 parts by weight of garlic, and cutting into powder according to a solid-liquid ratio of 1: mixing 5g/mL of the mixed solution with water, adding mixed enzyme of cellulase and pectinase (the activity ratio of the cellulase to the pectinase is 4:1, and the enzyme dosage is 50U/g), mixing uniformly, carrying out enzyme treatment at 45 ℃ for 20min, then carrying out enzyme deactivation, carrying out high-temperature treatment at 105 ℃ for 15min, and filtering to obtain an enzymatic hydrolysate;
s2, preparing a nutrient material: cleaning 10 parts by weight of astragalus membranaceus, 5 parts by weight of ginseng, 3 parts by weight of poria cocos, 4 parts by weight of honeysuckle, 3 parts by weight of gastrodia elata and 3 parts by weight of lily, drying, crushing, uniformly mixing, adding an ethanol water extract (the volume ratio of ethanol to water is 1:3), heating to boil, extracting for 2 hours, filtering, collecting the extract, repeatedly extracting for 2 times, combining the extracts, concentrating under reduced pressure until the relative density is 2, adding 0.2 part by weight of soybean isoflavone and 0.15 part by weight of corn oligopeptide, and uniformly mixing to obtain a nutrient solution;
s3, preparing the nutritional seasoning: uniformly mixing the enzymolysis liquid and the nutrient solution, heating to 60 ℃, adding the chili powder and the seasoning, and uniformly stirring at 500r/min to obtain a nutritional seasoning;
the seasoning is prepared by mixing the following raw materials: 5 parts of star anise powder, 3 parts of cinnamon powder, 4 parts of pepper powder, 3 parts of white sugar, 5 parts of light soy sauce and 3 parts of oyster sauce;
s4, emulsification of the nutritional crude oil: fully stirring the crude oil until the colloid dispersion phase is uniformly distributed, adding a nutritional seasoning which accounts for 15 percent of the mass of the crude oil into the crude oil while stirring, and homogenizing at 10000r/min for 2min to obtain emulsified nutritional clean oil;
the phospholipid content in the crude oil is 450mg/L, and the wax content is 350 mg/L;
s5, demulsification and dehydration: adding 10 parts by weight of salt into the emulsified nutritional clean oil, carrying out oscillation demulsification, standing for 1h for layering, separating liquid to remove lower-layer water, adding a composite drying agent accounting for 2% of the total mass of the oil, stirring at 500r/min for 5min, standing for 2h for dehydration, and filtering to obtain dehydrated oil;
the composite drying agent is a coated fiber drying agent and calcium chloride according to the mass ratio of 1:3, mixing;
s6, decoloring and dewaxing: adding edible activated carbon powder which accounts for 7 percent of the mass of the dehydrated oil into the dehydrated oil for decoloring and dewaxing, keeping the oil temperature not higher than 10 ℃, stirring for 1h at 500r/min, and filtering to obtain decolored and dewaxed oil;
s7, degumming and debitterizing: adding nitric acid activated sepiolite corresponding to 3% of the decolorized and dewaxed oil into the decolorized and dewaxed oil, maintaining the oil temperature at 70 deg.C or below, stirring at 500r/min for 20min, filtering, adding stevioside 2%, and mixing.
Embodiment 3 processing method of rapeseed oil special for beef stretched noodle chili oil
The method specifically comprises the following steps:
s1, water-phase enzymolysis extraction of green onion, ginger and garlic: cleaning 7 parts by weight of green onion, 15 parts by weight of ginger and 30 parts by weight of garlic, and cutting into powder according to a solid-liquid ratio of 1: mixing 4g/mL of the mixed solution with water, adding mixed enzyme of cellulase and pectinase (the activity ratio of the cellulase to the pectinase is 3:1, and the enzyme dosage is 35U/g), uniformly mixing, carrying out enzyme treatment at 37 ℃ for 15min, then carrying out enzyme deactivation, carrying out high-temperature treatment at 105 ℃ for 12min, and filtering to obtain an enzymatic hydrolysate;
s2, preparing a nutrient material: cleaning 7 parts by weight of astragalus membranaceus, 3 parts by weight of ginseng, 2 parts by weight of poria cocos, 3 parts by weight of honeysuckle, 2 parts by weight of gastrodia elata and 2 parts by weight of lily, drying, crushing, uniformly mixing, adding an ethanol water extract (the volume ratio of ethanol to water is 1:2), heating to boil, extracting for 1.5 hours, filtering, collecting the extract, repeatedly extracting for 2 times, combining the extracts, concentrating under reduced pressure until the relative density is 1.7, adding 0.15 part by weight of soybean isoflavone and 0.12 part by weight of corn oligopeptide, and uniformly mixing to obtain a nutrient solution;
s3, preparing the nutritional seasoning: uniformly mixing the enzymolysis liquid and the nutrient solution, heating to 55 ℃, adding the chili powder and the seasoning, and uniformly stirring at 400r/min to obtain a nutritional seasoning;
the seasoning is prepared by mixing the following raw materials: 4 parts of star anise powder, 2 parts of cinnamon powder, 3 parts of pepper powder, 2 parts of white sugar, 4 parts of light soy sauce and 2 parts of oyster sauce;
s4, emulsification of the nutritional crude oil: fully stirring the crude oil until the colloid dispersion phase is uniformly distributed, adding a nutritional seasoning accounting for 12% of the mass of the crude oil into the crude oil while stirring, and homogenizing at 9000r/min for 1.5min to obtain emulsified nutritional clean oil;
the content of phospholipid in the crude oil is 400mg/L, and the content of wax is 300 mg/L;
s5, demulsification and dehydration: adding 7 parts by weight of salt into the emulsified nutritional clean oil, oscillating for demulsification, standing for 0.75h for layering, separating liquid to remove lower layer water, adding a composite drying agent accounting for 1.5% of the total mass of the oil, stirring for 5min at a speed of 400r/min, standing for 1.5h for dehydration, and filtering to obtain dehydrated oil;
the composite drying agent is a coated fiber drying agent and calcium chloride according to the mass ratio of 1:2, mixing;
s6, decoloring and dewaxing: adding edible activated carbon powder which accounts for 5 percent of the mass of the dehydrated oil into the dehydrated oil for decoloring and dewaxing, keeping the oil temperature not higher than 10 ℃, stirring for 0.75h at 400r/min, and filtering to obtain decolored and dewaxed oil;
s7, degumming and debitterizing: adding nitric acid activated sepiolite 2% of the decolorized and dewaxed oil into the decolorized and dewaxed oil, maintaining the oil temperature at 70 deg.C or below, stirring at 400r/min for 15min, filtering, adding 1.5% stevioside into the filtrate, and mixing.
Comparative example 1
Compared with the example 3, the composite drying agent is replaced by calcium chloride, and other conditions are not changed.
A processing method of rapeseed oil special for beef stretched noodle chili oil specifically comprises the following steps:
s1, water-phase enzymolysis extraction of green onion, ginger and garlic: cleaning 7 parts by weight of green onion, 15 parts by weight of ginger and 30 parts by weight of garlic, and cutting into powder according to a solid-liquid ratio of 1: mixing 4g/mL of the mixed solution with water, adding mixed enzyme of cellulase and pectinase (the activity ratio of the cellulase to the pectinase is 3:1, and the enzyme dosage is 35U/g), uniformly mixing, carrying out enzyme treatment at 37 ℃ for 15min, then carrying out enzyme deactivation, carrying out high-temperature treatment at 105 ℃ for 12min, and filtering to obtain an enzymatic hydrolysate;
s2, preparing a nutrient material: cleaning 7 parts by weight of astragalus membranaceus, 3 parts by weight of ginseng, 2 parts by weight of poria cocos, 3 parts by weight of honeysuckle, 2 parts by weight of gastrodia elata and 2 parts by weight of lily, drying, crushing, uniformly mixing, adding an ethanol water extract (the volume ratio of ethanol to water is 1:2), heating to boil, extracting for 1.5 hours, filtering, collecting the extract, repeatedly extracting for 2 times, combining the extracts, concentrating under reduced pressure until the relative density is 1.7, adding 0.15 part by weight of soybean isoflavone and 0.12 part by weight of corn oligopeptide, and uniformly mixing to obtain a nutrient solution;
s3, preparing the nutritional seasoning: uniformly mixing the enzymolysis liquid and the nutrient solution, heating to 55 ℃, adding the chili powder and the seasoning, and uniformly stirring at 400r/min to obtain a nutritional seasoning;
the seasoning is prepared by mixing the following raw materials: 4 parts of star anise powder, 2 parts of cinnamon powder, 3 parts of pepper powder, 2 parts of white sugar, 4 parts of light soy sauce and 2 parts of oyster sauce;
s4, emulsification of the nutritional crude oil: fully stirring the crude oil until the colloid dispersion phase is uniformly distributed, adding a nutritional seasoning accounting for 12% of the mass of the crude oil into the crude oil while stirring, and homogenizing at 9000r/min for 1.5min to obtain emulsified nutritional clean oil;
the content of phospholipid in the crude oil is 400mg/L, and the content of wax is 300 mg/L;
s5, demulsification and dehydration: adding 7 parts by weight of salt into the emulsified nutritional clean oil, oscillating for demulsification, standing for 0.75h for layering, separating liquid to remove lower layer water, adding calcium chloride accounting for 1.5% of the total mass of the oil, stirring for 5min at a speed of 400r/min, standing for 1.5h for dehydration, and filtering to obtain dehydrated oil;
s6, decoloring and dewaxing: adding edible activated carbon powder which accounts for 5 percent of the mass of the dehydrated oil into the dehydrated oil for decoloring and dewaxing, keeping the oil temperature not higher than 10 ℃, stirring for 0.75h at 400r/min, and filtering to obtain decolored and dewaxed oil;
s7, degumming and debitterizing: adding nitric acid activated sepiolite 2% of the decolorized and dewaxed oil into the decolorized and dewaxed oil, maintaining the oil temperature at 70 deg.C or below, stirring at 400r/min for 15min, filtering, adding 1.5% stevioside into the filtrate, and mixing.
Comparative example 2
Compared with the embodiment 3, the composite drying agent is replaced by the film-coated fiber drying agent, and other conditions are not changed.
A processing method of rapeseed oil special for beef stretched noodle chili oil specifically comprises the following steps:
s1, water-phase enzymolysis extraction of green onion, ginger and garlic: cleaning 7 parts by weight of green onion, 15 parts by weight of ginger and 30 parts by weight of garlic, and cutting into powder according to a solid-liquid ratio of 1: mixing 4g/mL of the mixed solution with water, adding mixed enzyme of cellulase and pectinase (the activity ratio of the cellulase to the pectinase is 3:1, and the enzyme dosage is 35U/g), uniformly mixing, carrying out enzyme treatment at 37 ℃ for 15min, then carrying out enzyme deactivation, carrying out high-temperature treatment at 105 ℃ for 12min, and filtering to obtain an enzymatic hydrolysate;
s2, preparing a nutrient material: cleaning 7 parts by weight of astragalus membranaceus, 3 parts by weight of ginseng, 2 parts by weight of poria cocos, 3 parts by weight of honeysuckle, 2 parts by weight of gastrodia elata and 2 parts by weight of lily, drying, crushing, uniformly mixing, adding an ethanol water extract (the volume ratio of ethanol to water is 1:2), heating to boil, extracting for 1.5 hours, filtering, collecting the extract, repeatedly extracting for 2 times, combining the extracts, concentrating under reduced pressure until the relative density is 1.7, adding 0.15 part by weight of soybean isoflavone and 0.12 part by weight of corn oligopeptide, and uniformly mixing to obtain a nutrient solution;
s3, preparing the nutritional seasoning: uniformly mixing the enzymolysis liquid and the nutrient solution, heating to 55 ℃, adding the chili powder and the seasoning, and uniformly stirring at 400r/min to obtain a nutritional seasoning;
the seasoning is prepared by mixing the following raw materials: 4 parts of star anise powder, 2 parts of cinnamon powder, 3 parts of pepper powder, 2 parts of white sugar, 4 parts of light soy sauce and 2 parts of oyster sauce;
s4, emulsification of the nutritional crude oil: fully stirring the crude oil until the colloid dispersion phase is uniformly distributed, adding a nutritional seasoning accounting for 12% of the mass of the crude oil into the crude oil while stirring, and homogenizing at 9000r/min for 1.5min to obtain emulsified nutritional clean oil;
the content of phospholipid in the crude oil is 400mg/L, and the content of wax is 300 mg/L;
s5, demulsification and dehydration: adding 7 parts by weight of salt into the emulsified nutritional clean oil, carrying out oscillation demulsification, standing for 0.75h for layering, separating liquid to remove lower-layer water, adding a coated fiber drying agent accounting for 1.5% of the total mass of the oil, stirring for 5min at a speed of 400r/min, standing for 1.5h for dehydration, and filtering to obtain dehydrated oil;
s6, decoloring and dewaxing: adding edible activated carbon powder which accounts for 5 percent of the mass of the dehydrated oil into the dehydrated oil for decoloring and dewaxing, keeping the oil temperature not higher than 10 ℃, stirring for 0.75h at 400r/min, and filtering to obtain decolored and dewaxed oil;
s7, degumming and debitterizing: adding nitric acid activated sepiolite 2% of the decolorized and dewaxed oil into the decolorized and dewaxed oil, maintaining the oil temperature at 70 deg.C or below, stirring at 400r/min for 15min, filtering, adding 1.5% stevioside into the filtrate, and mixing.
Comparative example 3
Compared with example 3, the edible activated carbon powder is replaced by clay, and other conditions are not changed.
A processing method of rapeseed oil special for beef stretched noodle chili oil specifically comprises the following steps:
s1, water-phase enzymolysis extraction of green onion, ginger and garlic: cleaning 7 parts by weight of green onion, 15 parts by weight of ginger and 30 parts by weight of garlic, and cutting into powder according to a solid-liquid ratio of 1: mixing 4g/mL of the mixed solution with water, adding mixed enzyme of cellulase and pectinase (the activity ratio of the cellulase to the pectinase is 3:1, and the enzyme dosage is 35U/g), uniformly mixing, carrying out enzyme treatment at 37 ℃ for 15min, then carrying out enzyme deactivation, carrying out high-temperature treatment at 105 ℃ for 12min, and filtering to obtain an enzymatic hydrolysate;
s2, preparing a nutrient material: cleaning 7 parts by weight of astragalus membranaceus, 3 parts by weight of ginseng, 2 parts by weight of poria cocos, 3 parts by weight of honeysuckle, 2 parts by weight of gastrodia elata and 2 parts by weight of lily, drying, crushing, uniformly mixing, adding an ethanol water extract (the volume ratio of ethanol to water is 1:2), heating to boil, extracting for 1.5 hours, filtering, collecting the extract, repeatedly extracting for 2 times, combining the extracts, concentrating under reduced pressure until the relative density is 1.7, adding 0.15 part by weight of soybean isoflavone and 0.12 part by weight of corn oligopeptide, and uniformly mixing to obtain a nutrient solution;
s3, preparing the nutritional seasoning: uniformly mixing the enzymolysis liquid and the nutrient solution, heating to 55 ℃, adding the chili powder and the seasoning, and uniformly stirring at 400r/min to obtain a nutritional seasoning;
the seasoning is prepared by mixing the following raw materials: 4 parts of star anise powder, 2 parts of cinnamon powder, 3 parts of pepper powder, 2 parts of white sugar, 4 parts of light soy sauce and 2 parts of oyster sauce;
s4, emulsification of the nutritional crude oil: fully stirring the crude oil until the colloid dispersion phase is uniformly distributed, adding a nutritional seasoning accounting for 12% of the mass of the crude oil into the crude oil while stirring, and homogenizing at 9000r/min for 1.5min to obtain emulsified nutritional clean oil;
the content of phospholipid in the crude oil is 400mg/L, and the content of wax is 300 mg/L;
s5, demulsification and dehydration: adding 7 parts by weight of salt into the emulsified nutritional clean oil, oscillating for demulsification, standing for 0.75h for layering, separating liquid to remove lower layer water, adding a composite drying agent accounting for 1.5% of the total mass of the oil, stirring for 5min at a speed of 400r/min, standing for 1.5h for dehydration, and filtering to obtain dehydrated oil;
the composite drying agent is a coated fiber drying agent and calcium chloride according to the mass ratio of 1:2, mixing;
s6, decoloring and dewaxing: adding argil which accounts for 5 percent of the mass of the dehydrated oil into the dehydrated oil for decoloring and dewaxing, keeping the oil temperature not higher than 10 ℃, stirring at 400r/min for 0.75h, and filtering to obtain decolored and dewaxed oil;
s7, degumming and debitterizing: adding nitric acid activated sepiolite 2% of the decolorized and dewaxed oil into the decolorized and dewaxed oil, maintaining the oil temperature at 70 deg.C or below, stirring at 400r/min for 15min, filtering, adding 1.5% stevioside into the filtrate, and mixing.
Test example 1
The rapeseed oil special for beef stretched noodle chili oil prepared in examples 1-3 of the invention and comparative examples 1-3 and the commercially available rapeseed oil special for beef stretched noodle chili oil (commercially available) were subjected to performance tests, and the results are shown in table 1.
TABLE 1
As can be seen from table 1 above, the rapeseed oil special for beef stretched noodle chili oil prepared in examples 1-3 of the present invention has low moisture content, low phospholipid content and low wax content, and pure color, which is obviously superior to commercially available rapeseed oil and meets the national first-class rapeseed oil standard.
Compared with the example 3, the comparative example 1 and the comparative example 2 respectively adopt the single calcium chloride or the coated fiber drying agent for drying and dehydrating, the dehydration efficiency is obviously reduced, the water content is respectively 0.19 percent and 0.35 percent and is far higher than the water content of 0.005 percent in the example 3, and the compounding of the calcium chloride and the coated fiber drying agent has a synergistic effect.
In comparative example 3, the clay is used to replace the edible activated carbon powder as a dewaxing and decoloring agent, the effect is far inferior to that of the edible activated carbon powder, the decoloring effect is poor, the color is Y32, R3.5, the clay belongs to second-grade edible oil, and the wax content is 30mg/L and is obviously higher than that of example 3.
Compared with the prior art, the invention adopts a low-temperature water-phase enzymolysis method to extract effective taste substances in the scallion, ginger and garlic, obtains unique taste substances in the beef stretched noodle chili oil after mixing with the chili powder and the seasonings, and simultaneously adds nutrient substances such as traditional Chinese medicine extracts, soybean isoflavone, corn oligopeptide and the like, so that the additive has the effects of promoting blood circulation to remove blood stasis, clearing and activating the channels and collaterals, preventing cancer and strengthening the body, and further ensures that the rapeseed oil has unique food therapy health-care effect;
the edible activated carbon is adopted for carrying out decoloring and dewaxing treatment, because the porous structure of the edible activated carbon is easy to adsorb and remove impurities such as soap, phosphorus and the like and partial pigments in the rapeseed oil, and simultaneously absorbs wax in the rapeseed oil, the edible activated carbon has multiple purposes, can improve the utilization rate of the activated carbon, reduce environmental pollution and effectively reduce the using amount of the activated carbon, and the obtained composite decoloring rapeseed oil can meet the color and luster requirements (133.4 mm, Y20 and R2.0) of national standard first-grade oil, relieves the problem of color reversion of grease, and has obvious advantages compared with the conventional decoloring and dewaxing process;
the raw oil and the nutritional seasoning are adopted for homogeneous emulsification, the seasoning and the nutritional seasoning are favorably and uniformly mixed in the raw oil, salt is added for demulsification in the later period, the salt taste of the rapeseed oil is further adjusted, the emulsified oil and water are separated for demulsification, after standing and layering, the water in the lower layer is separated by a liquid separation method, the operation is simple and convenient, a composite drying agent is added for further removing residual moisture, the composite drying agent is mixed by adopting calcium chloride and a coated fiber drying agent, the drying effect is far stronger than that of the drying agent which is singly used by adopting calcium chloride or the coated fiber drying agent due to the synergistic effect, the effect of 1+1>2 is achieved, and the coated fiber drying agent can be degraded by 100%, so that the production process;
the rapeseed oil is dephosphorized by nitric acid activated sepiolite in an wife manner, the adsorption efficiency is high, no solvent pollution is caused, no waste water is discharged, and the energy consumption is low, so that the rapeseed oil is a good green refining technology, the bitter taste of a traditional Chinese medicine extract is covered by adding a proper amount of stevioside, the flavor of the rapeseed oil is improved, and the rapeseed oil is popular with consumers;
the processing method is simple, safe and rapid, can effectively utilize the aromatic rapeseed oil, does not need to process the rapeseed oil at high temperature, obviously reduces the water content, the wax content and the phosphorus content of the obtained rapeseed oil, reaches the national first-class rapeseed oil standard, has unique flavor and good taste, and can be applied to the preparation of the beef stretched noodle chili oil.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A processing method of rapeseed oil special for beef stretched noodle chili oil is characterized by comprising the following steps:
s1, water-phase enzymolysis extraction of green onion, ginger and garlic: washing and cutting 5-12 parts by weight of green onion, 10-20 parts by weight of ginger and 20-40 parts by weight of garlic into powder according to a solid-liquid ratio of 1: mixing 3-5g/mL with water, adding mixed enzyme of cellulase and pectinase into the mixed solution, mixing uniformly, performing enzyme treatment at 30-45 deg.C for 10-20min, inactivating enzyme, and filtering to obtain enzymatic hydrolysate;
s2, preparing a nutrient material: cleaning 5-10 parts by weight of astragalus membranaceus, 2-5 parts by weight of ginseng, 1-3 parts by weight of poria cocos, 2-4 parts by weight of honeysuckle, 1-3 parts by weight of gastrodia elata and 1-3 parts by weight of lily, drying, crushing, uniformly mixing, adding the mixture into an ethanol water extract, heating to boil, extracting for 1-2 hours, filtering, collecting the extract, repeatedly extracting for 2 times, combining the extracts, concentrating under reduced pressure until the relative density is 1.5-2, adding 0.1-0.2 part by weight of soybean isoflavone and 0.1-0.15 part by weight of corn oligopeptide, and uniformly mixing to obtain a nutrient solution;
s3, preparing the nutritional seasoning: uniformly mixing the enzymolysis liquid and the nutrient solution, heating to 50-60 ℃, adding the chili powder and the seasoning, and uniformly stirring to obtain a nutritional seasoning;
s4, emulsification of the nutritional crude oil: fully stirring the crude oil until the colloid dispersion phase is uniformly distributed, adding a nutritional seasoning which is 10-15% of the mass of the crude oil into the crude oil while stirring, and homogenizing to obtain emulsified nutritional clean oil;
s5, demulsification and dehydration: adding 5-10 parts by weight of salt into the emulsified nutritional clean oil, performing oscillation demulsification, standing for 0.5-1h for layering, separating liquid to remove lower layer water, adding a composite drying agent accounting for 1-2% of the total mass of the oil, stirring for 5min, standing for 1-2h for dehydration, and filtering to obtain dehydrated oil;
s6, decoloring and dewaxing: adding edible activated carbon powder with the mass of 2-7% of that of the dehydrated oil into the dehydrated oil for decoloring and dewaxing, keeping the oil temperature not higher than 10 ℃, stirring for 0.5-1h, and filtering to obtain decolored and dewaxed oil;
s7, degumming and debitterizing: adding 1-3% nitric acid activated sepiolite into the decolorized and dewaxed oil, maintaining the oil temperature at 70 deg.C, stirring for 10-20min, filtering, adding 1-2% stevioside into the filtrate, and mixing.
2. The processing method of rapeseed oil special for beef stretched noodle chilli oil according to claim 1, characterized in that the activity ratio of cellulase to pectinase in step S1 is 2-4:1, the enzyme dosage is 20-50U/g, and the enzyme deactivation method is high temperature treatment at 105 ℃ for 10-15 min.
3. The processing method of rapeseed oil special for beef stretched noodle chilli oil according to claim 1, characterized in that the volume ratio of ethanol and water in the ethanol water extract in step S2 is 1: 1-3.
4. The processing method of rapeseed oil special for beef stretched noodle chilli oil according to claim 1, wherein the seasoning in step S3 is prepared by mixing the following raw materials: 3-5 parts of star anise powder, 1-3 parts of cinnamon powder, 2-4 parts of pepper powder, 1-3 parts of white sugar, 3-5 parts of light soy sauce and 1-3 parts of oyster sauce.
5. The processing method of rapeseed oil special for beef stretched-noodle chilli oil as claimed in claim 1, wherein in step S4, the crude oil contains 350-450 mg/L of phospholipids and 250-350 mg/L of waxes, and the homogenizing condition is 8000-10000r/min of homogenizing for 1-2 min.
6. The processing method of rapeseed oil special for beef stretched noodle chilli oil according to claim 1, wherein the composite desiccant in step S5 is a coated fiber desiccant and calcium chloride according to a mass ratio of 1:1-3, and mixing.
7. The processing method of rapeseed oil special for beef stretched-noodle chili oil according to claim 1, wherein the stirring speed is 300-500 r/min.
8. Rapeseed oil obtainable by a process according to any of claims 1 to 7.
9. Rapeseed oil according to claim 8, characterized in that the rapeseed oil has a water content of less than or equal to 0.05%, a phospholipid content of less than or equal to 12mg/L, a waxy content of less than or equal to 20mg/L, a color Y11.5, R0.2.
10. Use of the rapeseed oil of claim 8 in the preparation of beef stretched chili oil.
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Application publication date: 20200623 |