Method based on Maillard reaction for preparing strong aromatic flaxseed oil

A Maillard reaction and sesame oil technology, applied in the fields of essential oil/spice, fat oil/fat production, fat oil/fat refining, etc., can solve the problems of thin oil fragrance and solvent residue, and achieve high oil yield and good finished product color. , strong aroma effect

Inactive Publication Date: 2016-02-03
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the former two, the solvent extraction method has a significantly higher oil yield, but the aroma of the oil is relatively weak, and there may be solvent residues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of preparation method based on Maillard reaction prepares strong fragrance flax oil, it is characterized in that comprising the following steps: a, raw material pretreatment: get 100 weight parts and grind to 2 purpose flaxseed dregs and mix with 300 weight parts water , treated in a 60°C water bath for 10 minutes, then cooled to 45°C, adjusted to pH 7.3, to obtain a pretreated material with a substrate concentration of 25%;

[0022] b. Enzymolysis: add 30000U of alkaline protease to the pretreatment material obtained in step a for enzymolysis once, the enzymolysis time is 4h, after that, the enzyme is deactivated at high temperature once and the temperature is lowered to 40°C, the pH is adjusted to 6, and then 2500U is added The flavor protease is used for secondary enzymolysis, the time for the second enzymolysis is 3 hours, and then the high temperature is used to inactivate the enzyme for the second time;

[0023] c. Centrifugation: Centrifuge a...

Embodiment 2

[0026] Embodiment 2: a kind of preparation method based on Maillard reaction prepares strong fragrance flax oil, it is characterized in that comprising the following steps: a, raw material pretreatment: get 100 weight parts and grind to be 4 purpose flaxseed dregs and mix with 500 weight parts water , treated in a water bath at 100°C for 30 minutes, then cooled to 50°C, and adjusted to pH 9 to obtain a pretreatment material with a substrate concentration of 35%;

[0027] b. Enzymolysis: add 30040U of alkaline protease to the pretreatment material obtained in step a for one enzymolysis, the enzymolysis time is 5h, then high temperature once to kill the enzyme and lower the temperature to 60°C, adjust the pH to 6.8, and then add 2500U The flavored protease is used for secondary enzymolysis, the time for the second enzymolysis is 4 hours, and then the high temperature is used to inactivate the enzyme for the second time;

[0028] c. Centrifugation: Centrifuge after the enzyme is ...

Embodiment 3

[0031]Embodiment 3: a kind of preparation method based on Maillard reaction to prepare strong fragrance flax oil, it is characterized in that comprising the following steps: a, raw material pretreatment: get 100 weight parts and grind to 6 purpose flaxseed dregs and mix with 308 weight parts water , treated in a water bath at 62°C for 12 minutes, then cooled to 45.3°C, adjusted to pH 7.5, and obtained a pretreatment material with a substrate concentration of 25.2%;

[0032] b. Enzymolysis: add 30080U of alkaline protease to the pretreatment material obtained in step a to carry out enzymolysis once, the enzymolysis time is 4.1h, after that, the enzyme is deactivated at high temperature once and the temperature is lowered to 42°C, the pH is adjusted to 6.1, and then added 2520U of flavor protease is used for secondary enzymatic hydrolysis, the time for the second enzymatic hydrolysis is 3.1h, and then high temperature is used to inactivate the enzyme for the second time;

[0033...

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Abstract

The invention discloses a method based on a Maillard reaction for preparing strong aromatic flaxseed oil. The method is characterized by comprising the following steps: pretreatment of raw materials, enzymolysis, centrifugation, Maillard reaction, and blending. An enzymatic hydrolysis solution of flaxseed meal is obtained through enzymolysis and centrifugation; the enzymatic hydrolysis solution of the flaxseed meal together with glucose and fructose is subjected to the Maillard reaction in a glycerin system to obtain a Maillard reaction product; and the Maillard reaction product is mixed with flaxseed oil according to a ratio to obtain Maillard reaction flaxseed oil. Compared with the prior art, the method has characteristics of simple process, convenience, good color and luster of a finished product, and strong aroma.

Description

technical field [0001] The invention relates to the field of food, and mainly relates to a preparation method for preparing fragrant flax oil based on Maillard reaction. Background technique [0002] Edible oil is a necessity in people's daily life. With the improvement of people's living standards, people have higher and higher requirements for the quality of edible oil. The quality of general edible oil is composed of multiple factors, such as flavor, nutrition, color, and functional activity. Among them, aroma is the most characteristic sensory attribute of edible vegetable oil, which varies with different oil varieties, growing climates, and processing conditions. difference. As we all know, the quality of most edible oils is also closely related to their aroma characteristics. At present, on the basis of solving food and clothing, people start to pay attention to the aroma and nutrition of edible oil, and the types of edible oil are gradually developing from a single ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/00C11B3/02C11B9/00
Inventor 魏长庆刘文玉曹栋单春会唐凤仙丁敏陈璐
Owner SHIHEZI UNIVERSITY
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