Fat-flavored concentrate as well as preparation method and application thereof

A technology of concentrate and fat mixture, which is applied in the field of fatty aroma concentrate and its preparation, can solve the problem of low acid value of peroxide value and carbonyl content value, high peroxide value of fat oxidation products, food addition and use, and high peroxide value of food products. Non-compliance with product-related standards, etc., to achieve the effect of low equipment requirements and good safety performance

Inactive Publication Date: 2016-08-24
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there have been researches on the preparation of fat-flavor compounds. For example, the Chinese patent application number 200410030864.4 discloses a method for preparing fat oxidation products. It adopts an oxidation process of anhydrous conditions, ventilation, and heating to prepare fat-rich compounds. Fatty oxidation products of small molecular aldehydes and ketones, the oxidation products have higher peroxide value, higher carbonyl content value, lower acid value, rich fat aroma, used in thermal reactions (providing meaty precursors) ), the advantage of the obtained meat flavor essence is that the characteristic aroma of meat is ob

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0041] Example 1

[0042] In a 500ml four-neck flask equipped with an electric stirrer, thermometer and reflux condenser, add 100g lard and 0.05gV E When the heating reaches 130℃, add 5mL 10% sodium chloride solution, keep it at 130℃, start stirring, pass in the air filtered by activated carbon and count the time, the air flow rate is 0.24m 3 / kg·h,

[0043] Stirring speed 500r·min -1 During the oxidation reaction process, continuously add 10% sodium chloride solution dropwise to maintain the volume of the sodium chloride solution in the system at 5ml, the oxidation reaction time is 1.5h, stop the reaction, and the measured peroxide value is 70meq oxygen / kg The fat and acid value is 0.69g.KOH / kg fat, and the carbonyl content is 1.17%. Change to nitrogen and heat for degradation reaction, nitrogen flow rate is 0.1m 3 / kg.h, when the temperature reaches 160℃, start timing. During the degradation reaction process, continuously add 10% sodium chloride solution to keep the volume of sod...

Example Embodiment

[0044] Example 2

[0045] In a 500ml four-necked flask equipped with an electric stirrer, thermometer, and reflux condenser, add 100g of tallow, 0.04g of TBHQ, and when the temperature reaches 125℃, add 3mL of water, maintain 125℃, start stirring, and pass through molecular sieve filtered Air and timing, the air flow is 0.12m 3 / kg·h, stirring speed 700r·min -1 During the oxidation reaction process, water was continuously added dropwise to maintain the volume of water in the system at 3ml, the oxidation reaction time was 2h, and the reaction was stopped. The measured peroxide value was 100meq oxygen / kg fat, acid value 0.8gKOH / kg fat, carbonyl The content is 1.3%.

[0046] Change to helium gas and continue the experiment with heating, nitrogen flow rate is 0.2m 3 / kg·h, the timing starts when the temperature reaches 156℃. During the degradation reaction, water is continuously added to keep the volume of water in the system at 3ml, and the degradation reaction time is 3h. The obtaine...

Example Embodiment

[0047] Example 3

[0048] In a 500ml four-necked flask equipped with an electric stirrer, thermometer and reflux condenser, add 100g chicken fat and 0.08g V E , When the temperature reaches 120℃, add 2mL of 5% sodium chloride solution, maintain the temperature at 120℃, start stirring, pass in the air filtered by activated carbon and count the time, the air flow is 0.24m 3 / kg·h, stirring speed 700r·min -1 During the oxidation reaction process, 5% sodium chloride solution was continuously added dropwise to maintain the volume of the sodium chloride solution in the system at 2ml, the oxidation reaction time was 0.5h, and the reaction was stopped. The measured peroxide value was 76 meq oxygen / kg fat, acid value is 0.47g.KOH / kg fat, carbonyl content is 1.08%.

[0049] Change to nitrogen, heat to continue the experiment, the nitrogen flow rate is 0.4m 3 / kg·h, open when the temperature reaches 160℃

[0050] Begin timing. During the degradation reaction, continuously add 5% sodium chlorid...

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PUM

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Abstract

The invention discloses a method for preparing a fat aroma concentrate by thermal oxidation of fat, which comprises the following steps: 1) heating fat and an antioxidant after mixing to obtain a fat mixture A; 2) preparing the fat mixture A obtained in the step 1) mixed with a liquid stabilizer to obtain a fat mixture B; 3) in an air atmosphere, subject the fat mixture B obtained in step 2) to an oxidation reaction to obtain an oxidation product; 4) in a nitrogen or helium atmosphere, oxidize the Step 3) The oxidation product obtained is heated to undergo a degradation reaction to obtain a fat aroma concentrate. The method of the invention can effectively reduce the peroxide value of fat oxidation products, and maintain a higher carbonyl content value and lower acid value; the method of the invention has low requirements for equipment, good safety performance, and can prevent degradation The re-oxidation of carbonyl compounds such as aldehydes and ketones increases the yield of products.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a fat aroma concentrate and its preparation method and application. Background technique [0002] Auto-oxidation of fat produces an unpleasant rancid smell, but thermal oxidation of fat under certain conditions can produce oxidation products with rich oily aroma and frying aroma. The olfactory substances produced by fat oxidation mainly include hydrocarbons, aldehydes, ketones, furans, etc., among which aliphatic aldehydes and ketones are the main components of fat fragrance, and they are combined with hydrocarbons and furans in an appropriate ratio , can form a pleasing aroma of fat and frying. In the preparation of heat-reactive meat flavors, aliphatic aldehydes can also be used as precursors to participate in the Maillard reaction to generate heterocyclic meat flavor components with a lower threshold. In the prior art, there have been researches on the preparation of fat-flavor...

Claims

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Application Information

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IPC IPC(8): A23L27/26
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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