Method for preparing super-aroma grease by controlling hydrolysis and hot reaction

A thermal reaction, strong aroma technology, applied in the fields of edible oil/fat, application, food science, etc., can solve the problem of weak aroma of peanut oil, and achieve the effect of improving heat capacity

Inactive Publication Date: 2009-11-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current main processing method is still to directly press peanut oil, which has a weak fragrance and cannot meet people's expectations for its fragrance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] After removing the red coat, the peanut kernels were refined with a material-to-water ratio of 1:2, and then enzymatically hydrolyzed at pH 6.93 and a temperature of 60°C for 18 hours. Then add 2.5kg salad oil / kg peanuts, and conduct thermal reaction at 190°C for 0.5h. The reaction mixture was cooled to 55°C, and then centrifuged at 3500 rpm for 40 minutes, and the upper oil phase was pumped out and collected. The fat products produced have a unique peanut aroma and a moderate amount of caramel aroma.

Embodiment 2

[0016] After removing the red coat, the peanut kernels were refined with a material-to-water ratio of 1:2, and then enzymatically hydrolyzed at a pH of 6.93 and a temperature of 60°C for 6 hours. Then add 2.5kg salad oil / kg peanuts, and conduct thermal reaction at 190°C for 0.5h. The reaction mixture was cooled to 55°C, and then centrifuged at 3500 rpm for 40 minutes, and the upper oil phase was pumped out and collected. The fat products produced have a unique peanut aroma and a moderate amount of caramel aroma.

Embodiment 3

[0018] After removing the red coat, the peanut kernels were refined with a material-to-water ratio of 1:2, and then enzymatically hydrolyzed at pH 6.93 and a temperature of 60°C for 18 hours. Then add 2.5kg salad oil / kg peanuts, and conduct thermal reaction at 190°C for 1h. The reaction mixture was cooled to 55°C, and then centrifuged at 3500 rpm for 40 minutes, and the upper oil phase was pumped out and collected. The fat products produced have a unique peanut aroma and a moderate amount of caramel aroma.

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PUM

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Abstract

The invention discloses a method for preparing super-aroma grease by controlling hydrolysis and hot reaction, which comprises the following steps: grinding kernels after shelling (removing red membranes for peanuts) of an oil material into a pulp; stirring and reacting the pulp for certain time at certain temperature and pH; adding an amount of salad oil; transferring the mixture into a high-pressure reaction kettle to react for certain time at certain temperature; and centrifugating the obtained reaction mixture and then pumping out an upper layer oil phase which is a super-aroma grease product. The method has the characteristics of without adding exogenous enzymes or other additives, having strong and pure product aroma and the like. The method is applicable to preparing the super-aroma grease corresponding to various oil materials.

Description

Technical field [0001] The invention belongs to the field of preparation of super-flavor oils. Background technique [0002] Luzhou-flavored fats and oils can impart attractive aromas and aromas to foods during food processing and cooking. They have been loved by domestic consumers for many years, and their sales have increased in recent years. The fragrant peanut oil and sunflower seed oil are processed before the raw materials are pressed. The roasted peanut kernels and sunflower seeds are crushed and then added to the steamed peanut embryos. The characteristic aroma of roasted peanut kernels and sunflower seeds is used to improve the finished product. The flavor quality of the oil. The strong aroma of peanut oil and sunflower seeds comes from the high-temperature roasting of the oil, and the pyrazine compounds generated by the Maillard reaction between the reducing sugar in the oil and the amino acid under the high-temperature baking of nearly 200 ℃ Gives peanut oil the unique...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02A23D9/04
Inventor 单良王兴国宋志华刘元法葛煦潘秋琴金青哲黄健花
Owner JIANGNAN UNIV
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