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...

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 obvious and the flavor is full, but this oxidation product with a higher peroxide value will cause the added food product to have a higher peroxide value and not meet the relevant product standards (national standards for each There are control requirements for the peroxide value of various food products)

[0003] In the prior art, due to the high peroxide value of the obtained fat oxidation product, it is not suitable for direct addition and use in food. How to provide a safe and easy industrial production of fat aroma with low peroxide value, low acid value and high carbonyl content value? Concentrate is a technical problem that needs to be solved urgently