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CN-121975570-A - Fresh cooking high-phenol linseed oil and preparation method thereof

CN121975570ACN 121975570 ACN121975570 ACN 121975570ACN-121975570-A

Abstract

The invention relates to the field of edible oil processing, and discloses a fresh cooking high-phenol linseed oil and a preparation method thereof, wherein the method comprises the following steps of (1) mixing a linseed raw material and a compound enzyme for first enzymolysis to obtain a first enzymolysis liquid; the compound enzyme is selected from any three of pectase, xylanase, cellulase and glucanase, wherein (2) the first enzymolysis liquid and beta-glucosidase are mixed for second enzymolysis to obtain second enzymolysis liquid, and (3) the second enzymolysis liquid and linseed oil are mixed for dehydration and solid-liquid separation to obtain an oil phase. The linseed oil prepared by the method has high SECO and polyphenol contents, has no obvious fishy smell in raw oil and cooking process, and solves the problem of fishy smell in the conventional oil cooking process.

Inventors

  • ZHAO HUIMIN
  • WANG FENGYAN
  • WANG XIANGYU
  • HUI JU
  • LI XIAOLONG
  • XU KEJIA
  • YOU LINNA

Assignees

  • 中粮营养健康研究院有限公司

Dates

Publication Date
20260505
Application Date
20260403

Claims (10)

  1. 1. A preparation method of linseed oil, which is characterized by comprising the following steps: (1) Mixing a flaxseed raw material and a compound enzyme for first enzymolysis to obtain a first enzymolysis liquid; wherein the complex enzyme is selected from any three of pectase, xylanase, cellulase and glucanase; (2) Mixing the first enzymolysis liquid with beta-glucosidase for second enzymolysis to obtain a second enzymolysis liquid; (3) And mixing the second enzymolysis liquid with linseed oil for dehydration, and carrying out solid-liquid separation to obtain an oil phase.
  2. 2. The method according to claim 1, wherein in the step (1), the complex enzyme is selected from the group consisting of pectinase, xylanase and glucanase, and the ratio of enzyme activity units of pectinase, xylanase and glucanase in the complex enzyme is 1 (0.05-1): 0.05-1.
  3. 3. The method according to claim 2, wherein in the step (1), the complex enzyme is used in an amount of 4000 to 40000U based on 1g of the flaxseed material; and/or in the step (1), the ratio of enzyme activity units of pectase, xylanase and glucanase in the complex enzyme is1 (0.06-0.36): 0.06-0.36; and/or in the step (1), the first enzymolysis condition comprises the temperature of 60-80℃, pH of 4-7 and the time of 6-24 hours.
  4. 4. The method according to claim 1, wherein in step (2), the method further comprises, before performing the second enzymolysis, adjusting the pH of the first enzymolysis liquid to 12-13, incubating at 40-60 ℃ for 30-60min, and adjusting the pH of the first enzymolysis liquid to 4-6; And/or in the step (2), the second enzymolysis condition comprises the temperature of 45-65 ℃ and the time of 2-24 hours.
  5. 5. The method according to claim 1, wherein the beta-glucosidase is used in an amount of 40-1000U based on 1g of the flaxseed material in step (2).
  6. 6. The method according to any one of claims 1 to 5, wherein in the step (3), the mass ratio of the linseed oil to the linseed raw material is (1 to 50): 1.
  7. 7. The method according to any one of claims 1 to 5, wherein in the step (3), the condition of dehydration is such that the water content of the dehydrated second enzymatic hydrolysate is not more than 50% by weight.
  8. 8. Linseed oil obtainable by the process according to any of the claims 1-7.
  9. 9. The linseed oil according to claim 8, wherein the content of fishy smell substances in the linseed oil is 15mg/kg or less, the SECO content of the linseed oil is 50mg/kg or more, the total polyphenol content of the linseed oil is 50mg/kg or more, and the POV value is increased by 1.5mmol/kg or less after the linseed oil is oxidized for 7 days at 60 ℃.
  10. 10. Use of the method according to any one of claims 1 to 7 for increasing the SECO content of linseed oil.

Description

Fresh cooking high-phenol linseed oil and preparation method thereof Technical Field The invention relates to the field of edible oil processing, in particular to a fresh cooking high-phenol linseed oil and a preparation method thereof. Background The linseed oil is rich in alpha-linolenic acid, is omega-3 fatty acid necessary for human body, contains vitamin E and other components, and has higher health value. However, linseed oil is not yet widely accepted by the public, mainly because linseed oil has a certain fishy smell, and the fishy smell may be accompanied in the raw oil state, cooking and dishes, so that the consumer acceptance is reduced. The existing deodorization method mostly depends on high-temperature seed frying, chemical deodorization or adsorbent treatment. For example, CN119111649A realizes debittering and deodorization by means of debittering agent adsorption debittering, steam tempering and temperature difference deodorization, and aims to remove bitter taste (cyclic peptide E) and fishy smell (volatile aldehyde ketone) and simultaneously retain nutrient components such as linolenic phenol (tocopherol, PC-8, polyphenol) and sterol. For example, CN116349739A is prepared by performing high-temperature frying on seeds to modify flaxseed meal and performing high-temperature reaction with refined oil, and removing fishy smell by combining substances which inhibit fishy smell generation and volatile substances through high-temperature frying. The method can only remove fishy smell substances in the grease, but can not avoid the regeneration of fishy smell in the cooking process. The content of lignans in the flaxseeds is higher and is 1-4%, the lignans are main polyphenols in the flaxseeds, the lignans mainly exist in the flaxseeds as polymers formed by SDG (secoisolariciresinol diglucoside) and HMGA (3-hydroxy-3-methylglutarate), wherein the SDG is a compound formed by SECO (secoisolariciresinol) and glycoside, a large amount of flaxseed gum exists in the seed coats of the flaxseeds, the flaxseed gum has high viscosity, strong water-holding capacity, gelation property and emulsifying property, and the flaxseed gum is crosslinked with each other to form a space network structure, so that the transfer of lignans in the oil pressing process is limited, and the flaxseed gum has high value, but is difficult to free by a conventional processing technology, so that the SECO content in the prepared flaxseed oil is low. Therefore, development of a preparation method of linseed oil which is fresh in cooking, free of fishy smell and capable of remarkably improving the SECO content is needed, and flavor and nutrition are considered. Disclosure of Invention The invention aims to solve the problems that the SECO content of linseed oil is low, and the linseed oil or the linseed oil has fishy smell during cooking in the prior art, and provides a fresh high-phenol linseed oil for cooking and a preparation method thereof. The linseed oil prepared by the method has high SECO and polyphenol contents, has no obvious fishy smell in raw oil and cooking process, and solves the problem of fishy smell in the conventional oil cooking process. In order to achieve the above object, the first aspect of the present invention provides a method for preparing linseed oil, comprising the steps of: (1) Mixing a flaxseed raw material and a compound enzyme for first enzymolysis to obtain a first enzymolysis liquid; wherein the complex enzyme is selected from any three of pectase, xylanase, cellulase and glucanase; (2) Mixing the first enzymolysis liquid with beta-glucosidase for second enzymolysis to obtain a second enzymolysis liquid; (3) And mixing the second enzymolysis liquid with edible oil for dehydration, and carrying out solid-liquid separation to obtain an oil phase. The second aspect of the invention provides linseed oil prepared by the method. In a third aspect, the invention provides the use of the method of the invention for increasing the SECO content of linseed oil. Through the technical scheme, the invention has the following beneficial technical effects: (1) The method can be used for efficiently releasing the SECO in the flaxseeds, so that the content of the SECO in the prepared flaxseed oil is obviously improved and is far higher than that of the conventional process, and in the preferred embodiment of the invention, the content of the SECO in the prepared flaxseed oil is up to 498.32mg/kg; (2) The method can improve the SECO content of the linseed oil and the total polyphenol content of the linseed oil, and in the preferred embodiment of the invention, the total polyphenol content in the prepared linseed oil is up to 318.2mg/kg; (3) The flaxseed oil prepared by the method of the invention has no obvious fishy smell in the cooking process, solves the problem of fishy smell generated in the cooking process of the oil by the traditional method, and in the preferred embodiment of the invention, the content of fis