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Lipid aroma condensate prepared through fat thermal oxidation and preparation method thereof

A concentrated, thermal oxidation technology, applied in the production of fat, food preparation, food science, etc., to achieve the effect of reducing peroxide value, good safety performance, and improving yield

Inactive Publication Date: 2013-02-13
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This low peroxide value fat fragrance concentrate and preparation method thereof have not been reported in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] In a 500ml four-necked flask equipped with an electric stirrer, thermometer and reflux condenser, add 100g lard and 0.05g VE. When heated to 130℃, add 5mL sodium chloride solution (concentration 10%), maintain 130℃, start Stir, pass in air (filtered by activated carbon) and time, the air flow rate is 0.24m 3 / kg.h, stirring speed 500r.min -1 After oxidizing for 1.5 hours, the reaction was stopped. The measured peroxide value was 70 meq oxygen / kg fat, the acid value was 0.69 g.KOH / kg fat, and the carbonyl content was 1.17%.

[0021] Change to nitrogen, heat to continue the experiment, nitrogen flow rate is 0.1m 3 / kg.h, when the temperature reaches 160℃, start timing, heat degradation for 2h, the product is milky white, the peroxide value is 0.5meq oxygen / kg fat, the acid value is 1.56g.KOH / kg fat, and the carbonyl content is 0.66%.

Embodiment 2

[0023] In a 500ml four-necked flask equipped with an electric stirrer, thermometer and reflux condenser, add 100g of tallow and 0.04gV E When the temperature reaches 125℃, add 3mL water, keep it at 125℃, start stirring, pass in air (filtered by molecular sieve) and count the time, the air flow is 0.12m 3 / kg.h, stirring speed 700r.min -1 , Oxidize for 2h, stop the reaction, measure peroxide value 100meq oxygen / kg fat, acid value 0.8gKOH / kg fat, carbonyl content 1.3%.

[0024] Change to nitrogen, heat to continue the experiment, nitrogen flow rate is 0.2m 3 / kg.h, when it reaches the temperature of 156℃, it will start to count, heating and degrading for 3h, the product is milky white, the peroxide value is 2.0meq oxygen / kg fat, the acid value is 1.63g.KOH / kg fat, and the carbonyl content is 0.75%.

Embodiment 3

[0026] In a 500ml four-neck flask equipped with an electric stirrer, thermometer and reflux condenser, add 100g chicken fat and 0.08g V E When it reaches the temperature of 120℃, add 2mL sodium chloride solution (5%), maintain the temperature at 120℃, start stirring, pass in air (activated carbon filtration) and count the time, the air flow is 0.24m 3 / kg.h, stirring speed 700r.min -1 , Oxidation for 0.5h, the measured peroxide value is 76meq oxygen / kg fat, acid value is 0.47g.KOH / kg fat, and the carbonyl content is 1.08%;

[0027] Change to nitrogen, heat to continue the experiment, the nitrogen flow rate is 0.4m 3 / kg.h, when it reaches the temperature of 160℃, start counting, heat degradation for 2h, the product is light yellow, the peroxide value is 0meq oxygen / kg fat, the acid value is 0.95g.KOH / kg fat, and the carbonyl content is 1.2%.

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Abstract

The present invention discloses a method for preparing a lipid aroma condensate by adopting fat as a raw material and by adopting a two step process of heating oxidation and degradation, and a product thereof. The specific method comprises: 1) in the presence of an antioxidant and water, introducing air to fat to carry out heating stirring oxidation, wherein an air flow rate is 0.1-2 m<3> / kg.h, a temperature is 100-180 DEG C, a time is 0.5-5 h, and a stirring speed is 200-1000 rpm / min; and 2) introducing nitrogen gas to the product obtained from the step 1) to carry out heating degradation, wherein a nitrogen gas flow rate is 0.1-0.5 m<3> / kg.h, a heating temperature is 100-180 DEG C, and a time is 0.5-6 h. According to the present invention, the obtained product has rich, harmonious and fruity lipid aroma, can be used as a thermal reaction flavor raw material, and can further be directly used in chicken essence, instant noodle condiments, soup sticks, sausages, cans, frozen dumplings and other seasonings or food as a natural food additive.

Description

Technical field [0001] The invention relates to a method and a product for preparing a tallow fragrant concentrate using fat as a raw material through a two-step process of heating, oxidation and degradation. The obtained tallow fragrant concentrate is rich in fat, harmonious, and round, and can be used as a raw material for thermal reaction flavors. It can be used directly in food as a natural food additive. Background technique [0002] The invention relates to a method for preparing fat-flavor concentrate by thermally oxidizing fat and its product. The fat-flavor concentrate obtained is rich in fat, harmonious and round. [0003] Fat auto-oxidation produces an unpleasant rancid smell, but thermal oxidation of fat under certain conditions can produce oxidation products with a strong oily and frying aroma. The olfactory substances produced by fat oxidation mainly include hydrocarbons, aldehydes, ketones, furans, etc. Among them, aliphatic aldehydes and ketones are the main compon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231C11B9/00A23L27/26
Inventor 谢建春曾慧英高远郑福平陈海涛孙宝国
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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