CN111937971A - Processing method of edible oil rich in carrot fat-soluble components - Google Patents
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- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
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- 239000004615 ingredient Substances 0.000 claims 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or 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 OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of edible oil rich in carrot fat-soluble components. Cutting carrots into slices, carrying out freeze drying and superfine grinding under the freezing condition, adding edible oil for ultrasonic extraction, adding carrot residues into the edible oil, carrying out vacuum oil bath at the temperature of 70-80 ℃, taking out residues, and cooling to room temperature; and combining the edible oil extraction samples, and concentrating under vacuum to obtain the edible oil rich in the carrot fat-soluble components, wherein the edible oil is combined with the carrot fat-soluble components to facilitate digestion and absorption. The leaching rate of fat-soluble components of carrots is effectively improved to more than 95% through ultrasonic extraction and low-temperature vacuum oil bath; through freeze drying and low-temperature extraction, the functional structure is effectively protected, and the generation of trans-fatty acid is prevented.
Description
Technical Field
The invention relates to processing of special nutritional functional oil, in particular to a processing method of edible oil rich in carrot fat-soluble components.
Background
The carrot is rich in nutrition, and each 100g of carrot contains protein 0.6 g, fat 0.3 g, saccharide 7.6-8.3 g, Fe 0.6 mg, provitamin A (carotene) 1.35-17.25 mg, and vitamin B10.02-0.04 mg, vitamin B20.04-0.05 mg, vitamin C12 mg, 150.7 kilojoules of heat, pectin, starch, inorganic salt and various amino acids. Many researches show that the fat-soluble components of carrots are rich in carotene, are the main source of vitamin A in human bodies, and have the effects of resisting oxidation, aging, regulating immunity, resisting cancer and the like. In addition, the fat-soluble component of carrot also contains functional components such as natural polyacetylene alcohol compounds, sterol and the like, and has various biological activities such as cancer resistance, antibiosis, antifungal, insecticidal, immunosuppression and the like.
CN201110250219.3 discloses a process method for preparing carrot volatile oil, which comprises the following steps: (1) raw material treatment: cutting fresh carrot into 2-4mm carrot slices, and air-drying or drying in a dryer for later use; (2) crushing: pulverizing dried radix Dauci Sativae into radix Dauci Sativae powder, and sieving with 40-50 mesh sieve; (3) carrot oil vaporization: placing a perforated strainer in a stainless steel steamer, spreading a layer of gauze on the perforated strainer, loosely spreading carrot powder on the gauze, connecting a steam pipe of the steamer with a cooler, keeping the steam pressure at 0.12-0.13 Mpa, and cooling the steam and the vaporized carrot essential oil in the cooler into an oil-water mixture; (4) oil-water separation: collecting oil-water mixture at the outlet of the cooler by an oil-water separator, standing, and automatically separating oil and water, wherein the upper layer is carrot volatile oil, and the lower layer is water. The carrot has low leaching rate of fat-soluble components and loss of high-temperature heating functional structure.
Disclosure of Invention
The invention overcomes the defects of the prior art and provides a processing method of edible oil rich in carrot fat-soluble components. The edible oil rich in carrot fat-soluble components is obtained by freeze drying, freeze crushing, ultrasonic extraction, low-temperature vacuum oil bath, filtering to remove slag and vacuum concentration of carrots. The leaching rate of fat-soluble components of carrots is effectively improved to more than 95% through ultrasonic extraction and low-temperature vacuum oil bath; through freeze drying and low-temperature extraction, the functional structure is effectively protected, and the generation of trans-fatty acid is prevented.
The technical scheme of the invention is as follows: a processing method of edible oil rich in carrot fat-soluble components is characterized by comprising the following steps:
(1) raw material treatment: after cleaning fresh carrots, drying the carrots in the shade;
(2) and (3) freeze drying: cutting the carrots processed in the step (1) into slices of 1-2mm, freezing the slices at-28 to-32 ℃ for 18-24 hours, and then carrying out vacuum drying at-28 to-32 ℃ for 48-52 hours;
(3) freezing and crushing: micronizing the carrot slices subjected to freeze drying in the step (2) at-28 to-32 ℃ to obtain powder of 100-120 meshes;
(4) ultrasonic extraction: mixing the carrot powder obtained in the step (3) according to the weight ratio of 1: 4-6 (mass ratio) of the extract to edible oil, stirring uniformly while adding, performing ultrasonic extraction at 45-50 deg.C for 15-20 min while stirring, taking out the residue, and cooling to room temperature;
(5) low-temperature vacuum oil bath: and (3) carrying out ultrasonic extraction on the carrot residues obtained in the step (4) according to the proportion of 1: 3-5 (by weight) of edible oil (the amount of edible oil is calculated by the dry weight of the carrot residue), stirring uniformly while adding, taking out residues after carrying out vacuum oil bath at 70-80 ℃ for 20-30 minutes, and cooling to room temperature;
(6) filtering and removing slag; combining the edible oil samples extracted in the steps (4) and (5), and then filtering by using non-woven fabrics of 150 meshes and 200 meshes to remove carrot residues;
(7) adjusting the concentration: and (4) carrying out vacuum concentration on the carrot oil filtered in the step (6) at the temperature of 45-50 ℃, and reducing the volume by 5-7 times to obtain the edible oil rich in the carrot fat-soluble components.
The edible oil is common edible oil such as peanut oil, soybean oil, corn oil, rapeseed oil, sunflower seed oil, etc., preferably peanut oil.
Compared with the prior art, the invention has the following advantages:
1. high extraction rate of fat-soluble components
Ultrasonic extraction and vacuum low-temperature oil bath combined extraction are carried out, so that fat-soluble components of the carrots are extracted efficiently; wherein, the ultrasonic treatment can effectively destroy the cell wall of the carotene and is beneficial to leaching fat-soluble components of the carrot; the vacuum low-temperature oil bath is beneficial to the extraction of fat-soluble components of the carrots; thereby improving the extraction rate of the fat-soluble components of the carrots to more than 95 percent.
2. Protecting the functional structure of the fat component
Freeze drying, freeze crushing and low temperature extraction are favorable for protecting the functional structure of fat components, and vacuum low temperature oil bath extraction is favorable for preventing the generation of trans-fatty acid.
3. The edible oil is combined with fat-soluble components of radix Dauci Sativae, and is beneficial for digestion and absorption
Fat-soluble components in the carrots are combined with fatty acids in the edible oil in small intestine mucosal cells to form ester, and then the ester is mixed into chylomicron, transported through lymph and taken by liver, so that the fat-soluble components are beneficial to digestion and absorption. And because the fat-soluble components of the carrots are rich in a plurality of active components, the edible oil rich in the fat-soluble components of the carrots has good market prospect.
Detailed Description
In order to better understand the invention, the following examples further illustrate the content of the invention, but the content of the invention is not limited to the following examples, and the examples should not be construed as limiting the scope of the invention.
Example 1
(1) Raw material treatment: selecting fresh carrots which are free from diseases, insect pests and rot, cleaning the carrots with clear water, and drying the carrots in the shade at room temperature;
(2) and (3) freeze drying: cutting the carrots processed in the step (1) into slices of 1mm, freezing the slices at-30 ℃ for 18 hours, and then carrying out vacuum drying at-30 ℃ for 48 hours;
(3) freezing and crushing: micronizing the carrot slices subjected to freeze drying in the step (2) to powder of 100 meshes at the temperature of minus 30 ℃;
(4) ultrasonic extraction: mixing the carrot powder obtained in the step (3) according to the weight ratio of 1: 4 (mass ratio), stirring uniformly while adding, performing ultrasonic extraction at 45 ℃ for 15 minutes while stirring continuously, fishing out residues, and cooling to room temperature;
(5) low-temperature vacuum oil bath: and (3) carrying out ultrasonic extraction on the carrot residues obtained in the step (4) according to the proportion of 1: 3 (mass ratio), stirring uniformly while adding, oil-bathing for 20 minutes at 70 ℃ under the vacuum condition of 0.090mpa, taking out residues, and cooling to room temperature;
(6) filtering and removing slag; combining the oil extracted in the steps (4) and (5), and then filtering by using non-woven fabrics of 150 meshes to remove carrot residues;
(7) adjusting the concentration: and (4) reducing the volume of the carrot oil filtered in the step (6) by 5 times after vacuum concentration at the temperature of 45 ℃ to obtain the edible oil rich in the carrot fat-soluble components.
Example 2
(1) Raw material treatment: selecting fresh carrots which are free from diseases, insect pests and rot, cleaning the carrots with clear water, and drying the carrots in the shade at room temperature;
(2) and (3) freeze drying: cutting the carrots processed in the step (1) into slices of 1mm, freezing the slices at-30 ℃ for 24 hours, and then carrying out vacuum drying at-30 ℃ for 52 hours;
(3) freezing and crushing: micronizing the carrot slices subjected to freeze drying in the step (2) to 120-mesh powder at-30 ℃;
(4) ultrasonic extraction: mixing the carrot powder obtained in the step (3) according to the weight ratio of 1: 4 (mass ratio), stirring uniformly while adding, performing ultrasonic extraction at 50 ℃ for 20 minutes while stirring continuously, fishing out residues, and cooling to room temperature;
(5) low-temperature vacuum oil bath: and (3) carrying out ultrasonic extraction on the carrot residues obtained in the step (4) according to the proportion of 1: 3 (mass ratio), stirring uniformly while adding, oil-bathing for 30 minutes at 80 ℃ under the vacuum condition of 0.090mpa, taking out residues, and cooling to room temperature;
(6) filtering and removing slag; combining the oil extracted in the steps (4) and (5), and then filtering by using a 200-mesh non-woven fabric to remove carrot residues;
(7) adjusting the concentration: and (4) reducing the volume of the carrot oil filtered in the step (6) by 5 times after vacuum concentration at 50 ℃ to obtain the edible oil rich in the carrot fat-soluble components.
Example 3
(1) Raw material treatment: selecting fresh carrots which are free from diseases, insect pests and rot, cleaning the carrots with clear water, and drying the carrots in the shade at room temperature;
(2) and (3) freeze drying: cutting the carrots processed in the step (1) into slices of 2mm, freezing the slices at-30 ℃ for 18 hours, and then carrying out vacuum drying at-30 ℃ for 48 hours;
(3) freezing and crushing: micronizing the carrot slices subjected to freeze drying in the step (2) to powder of 100 meshes at the temperature of minus 30 ℃;
(4) ultrasonic extraction: mixing the carrot powder obtained in the step (3) according to the weight ratio of 1: 4 (mass ratio), stirring uniformly while adding, performing ultrasonic extraction at 45 ℃ for 15 minutes while stirring continuously, fishing out residues, and cooling to room temperature;
(5) low-temperature vacuum oil bath: and (3) carrying out ultrasonic extraction on the carrot residues obtained in the step (4) according to the proportion of 1: 3 (mass ratio), stirring uniformly while adding, oil-bathing for 20 minutes at 70 ℃ under the vacuum condition of 0.090mpa, taking out residues, and cooling to room temperature;
(6) filtering and removing slag; combining the oil extracted in the steps (4) and (5), and filtering with 150-mesh non-woven fabric to remove carrot residues.
(7) Adjusting the concentration: and (4) reducing the volume of the carrot oil filtered in the step (6) by 5 times after vacuum concentration at the temperature of 45 ℃ to obtain the edible oil rich in the carrot fat-soluble components.
Example 4
(1) Raw material treatment: selecting fresh carrots which are free from diseases, insect pests and rot, cleaning the carrots with clear water, and drying the carrots in the shade at room temperature;
(2) and (3) freeze drying: cutting the carrots processed in the step (1) into slices of 2mm, freezing the slices at-30 ℃ for 24 hours, and then carrying out vacuum drying at-30 ℃ for 52 hours;
(3) freezing and crushing: micronizing the carrot slices subjected to freeze drying in the step (2) to 120-mesh powder at-30 ℃;
(4) ultrasonic extraction: mixing the carrot powder obtained in the step (3) according to the weight ratio of 1: 4 (mass ratio), stirring uniformly while adding, performing ultrasonic extraction at 50 ℃ for 20 minutes while stirring continuously, fishing out residues, and cooling to room temperature;
(5) low-temperature vacuum oil bath: and (3) carrying out ultrasonic extraction on the carrot residues obtained in the step (4) according to the proportion of 1: 3 (mass ratio), stirring uniformly while adding, oil-bathing for 30 minutes at 80 ℃ under the vacuum condition of 0.090mpa, taking out residues, and cooling to room temperature;
(6) filtering and removing slag; combining the oil extracted in the steps (4) and (5), and then filtering by using a 200-mesh non-woven fabric to remove carrot residues;
(7) adjusting the concentration: and (4) reducing the volume of the carrot oil filtered in the step (6) by 5 times after vacuum concentration at 50 ℃ to obtain the edible oil rich in the carrot fat-soluble components.
Comparative example 1:
(1) raw material treatment: selecting fresh carrot without worm damage, mildew and rot and germination as raw material, cutting into 1mm slices, drying at 100 deg.C, and pulverizing into 100 mesh carrot powder;
(2) heating and leaching: mixing the carrot powder 100g with peanut oil 200mL, heating at 100-110 deg.C for 2 hr, cooling, and filtering to obtain carrot oil.
The performance criteria for the products of examples 1-4 and comparative example 1 and peanut oil (blank) are shown in Table 1. Wherein fat-soluble components are extracted by petroleum ether, and the content of trans-fatty acid is determined by the trans-fatty acid in GB 5009.257-2016 food safety national standard food; the acid value is determined by the acid value in GB 5009.229-2016 food safety national standard food; the peroxide value is determined by the peroxide value in GB 5009.227-2016 food safety national standard food.
TABLE 1 Properties of the products
Claims (6)
1. A processing method of edible oil rich in carrot fat-soluble components is characterized by comprising the following steps:
(1) raw material treatment: after cleaning fresh carrots, drying the carrots in the shade;
(2) and (3) freeze drying: cutting the carrots processed in the step (1) into slices, freezing the slices at-28 to-32 ℃ for 18 to 24 hours, and then carrying out vacuum drying at-28 to-32 ℃ for 48 to 52 hours;
(3) freezing and crushing: micronizing the carrot slices subjected to freeze drying in the step (2) at a temperature of between 28 ℃ below zero and 32 ℃ below zero;
(4) ultrasonic extraction: mixing the carrot powder obtained in the step (3) according to a mass ratio of 1: 4-6, stirring, performing ultrasonic extraction at 45-50 deg.C for 15-20 min, stirring, removing residue, and cooling to room temperature;
(5) low-temperature vacuum oil bath: and (3) carrying out ultrasonic extraction on the carrot residues obtained in the step (4) according to a mass ratio of 1: 3-5, adding into edible oil while stirring, vacuum oil-bathing at 70-80 deg.C for 20-30 min, taking out residue, and cooling to room temperature;
(6) filtering and removing slag; combining the edible oil samples extracted in the steps (4) and (5), and filtering by using non-woven fabrics to remove carrot residues;
(7) adjusting the concentration: and (4) concentrating the carrot oil filtered in the step (6) in vacuum at the temperature of 45-50 ℃ to obtain the edible oil rich in the carrot fat-soluble components.
2. The method for processing the edible oil rich in the fat-soluble components of carrots as claimed in claim 1, wherein the edible oil is peanut oil, soybean oil, corn oil, rapeseed oil or sunflower seed oil.
3. The processing method of the edible oil rich in carrot fat-soluble ingredients as claimed in claim 1, wherein the carrots in the step (2) are cut into 1-2mm thin slices.
4. The method as claimed in claim 1, wherein the step (3) is performed by micronizing to obtain powder of 100-120 meshes.
5. The method for processing the edible oil rich in carrot fat-soluble ingredients as claimed in claim 1, wherein the step (6) is performed by filtering with a non-woven fabric of 150 and 200 meshes.
6. Edible oil rich in carrot fat-soluble ingredients processed by the processing method of any one of claims 1-5.
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| CN103719747A (en) * | 2012-10-12 | 2014-04-16 | 车延洪 | Carotene organic-solvent extractum and preparation method |
| CN106085586A (en) * | 2016-06-20 | 2016-11-09 | 李颖 | A kind of strengthening edible vegetable oil rich in natural carotenoid and preparation method thereof |
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2020
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