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

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...

Examples

Embodiment 1

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

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

Embodiment 2

[0045] Add 100g tallow and 0.04g TBHQ to a 500ml four-necked flask equipped with an electric stirrer, a thermometer, and a reflux condenser. When the temperature reaches 125°C, add 3mL of water and keep it at 125°C. Air and timing, air flow is 0.12m 3 / kg·h, stirring speed 700r·min -1 , during the oxidation reaction process, add water continuously to keep the volume of water in the system 3ml, the oxidation reaction time is 2h, stop the reaction, the measured peroxide value is 100meq oxygen / kg fat, acid value is 0.8gKOH / kg fat, carbonyl Content 1.3%.

[0046] Change to helium, heat to continue the experiment, nitrogen flow rate 0.2m 3 / kg·h, start timing when the temperature reaches 156°C. During the degradation reaction, add water continuously to keep the volume of water in the system at 3ml, and the degradation reaction time is 3h. The value is 2.0meq oxygen / kg fat, the acid value is 1.63gKOH / kg fat, and the carbonyl content is 0.75%.

Embodiment 3

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

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

[0050] Start timing, in the degradation reaction process, continuously drip 5% sodium chloride solution, make the volume of sodium chlor...

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...

Examples

Embodiment 1

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

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

Embodiment 2

[0045] Add 100g tallow and 0.04g TBHQ to a 500ml four-necked flask equipped with an electric stirrer, a thermometer, and a reflux condenser. When the temperature reaches 125°C, add 3mL of water and keep it at 125°C. Air and timing, air flow is 0.12m 3 / kg·h, stirring speed 700r·min -1 , during the oxidation reaction process, add water continuously to keep the volume of water in the system 3ml, the oxidation reaction time is 2h, stop the reaction, the measured peroxide value is 100meq oxygen / kg fat, acid value is 0.8gKOH / kg fat, carbonyl Content 1.3%.

[0046] Change to helium, heat to continue the experiment, nitrogen flow rate 0.2m 3 / kg·h, start timing when the temperature reaches 156°C. During the degradation reaction, add water continuously to keep the volume of water in the system at 3ml, and the degradation reaction time is 3h. The value is 2.0meq oxygen / kg fat, the acid value is 1.63gKOH / kg fat, and the carbonyl content is 0.75%.

Embodiment 3

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

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

[0050] Start timing, in the degradation reaction process, continuously drip 5% sodium chloride solution, make the volume of sodium chlor...