Method for preparing strong-fragrance peanut oil through microchannel reactor

A microchannel reactor, peanut oil technology, applied in chemical instruments and methods, chemical/physical/physical-chemical reactors, edible oil/fat, etc. The effect of producing undesired flavor substances, improving efficiency and shortening the reaction time of enzymatic hydrolysis

Active Publication Date: 2017-08-22
ENZYMECODE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there has been no research on the preparation process of Luzhou-flavored peanut oil in the form of continuous flow in a microchannel reactor

Method used

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  • Method for preparing strong-fragrance peanut oil through microchannel reactor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Embodiment 1: Utilize microchannel reactor to prepare Luzhou-flavored peanut oil.

[0071] (1) Device: The micro-channel device adopts a self-made high-pressure micro-channel reactor. The length of the micro-channel is determined according to the flow rate and the reaction residence time. The channel length of each module used here is 10m, the pipe diameter is 0.1mm, and the heat transfer medium is heat-conducting oil. .

[0072] (2) Preparation of Luzhou-flavored Peanut Oil:

[0073] A- Microchannel Reactor Preparation:

[0074] Control the residence time of the reaction system in each module by adjusting the flow rate of the delivery pump and the channel length of the microchannel, wherein the residence time in the first mixing module 1 is 30 seconds, and the residence time in the reaction module 2 is 30 seconds. The first high temperature module The residence time in 3 is 30 seconds, the residence time in the second mixing module 4 is 30 seconds, the residence time...

Embodiment 2

[0082] Embodiment 2: Utilize microchannel reactor to prepare fragrant peanut oil.

[0083] (1) Apparatus: the same as that of Example 1.

[0084] (2) Preparation of Luzhou-flavored Peanut Oil:

[0085] A- Microchannel Reactor Preparation:

[0086] Control the residence time of the reaction system in each module by adjusting the flow rate of the delivery pump and the passage length of the microchannel, wherein the residence time in the first mixing module 1 is 300 seconds, and the residence time in the reaction module 2 is 1200 seconds. The first high temperature module The residence time in 3 is 300 seconds, the residence time in the second mixing module 4 is 1200 seconds, the residence time in the second high temperature module 5 is 2200 seconds, and the residence time in the low temperature module 6 is 2200 seconds.

[0087] The temperature of each module of the reactor is controlled by the external circulation heat transfer oil system, wherein the temperature of the first...

Embodiment 3

[0094] Embodiment 3: Utilize microchannel reactor to prepare fragrant peanut oil.

[0095] (1) Apparatus: the same as that of Example 1.

[0096] (2) Preparation of Luzhou-flavored Peanut Oil:

[0097] A- Microchannel Reactor Preparation:

[0098] Control the residence time of the reaction system in each module by adjusting the flow rate of the delivery pump and the channel length of the microchannel, wherein the residence time in the first mixing module 1 is 100 seconds, and the residence time in the reaction module 2 is 300 seconds. The first high temperature module The residence time in 3 is 200 seconds, the residence time in the second mixing module 4 is 500 seconds, the residence time in the second high temperature module 5 is 500 seconds, and the residence time in the low temperature module 6 is 500 seconds.

[0099] The temperature of each module of the reactor is controlled by the external circulation heat transfer oil system, wherein the temperature of the first mix...

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Abstract

The invention relates to a method for preparing strong-fragrance peanut oil through a microchannel reactor. The method comprises the following steps of step I, pumping peanut enzymolysis reaction fluid and an enzyme solution into the microchannel reactor, performing mixing in a first mixing module to obtain a mixture, enabling the mixture to enter a reaction module, and performing an enzymolysis reaction; step II, performing high-temperature enzyme activity inactivation, and ending the enzymolysis reaction; step III, thoroughly mixing a reaction system with reducing sugar and peanut oil so as to obtain a mixed reaction system; step IV, enabling the mixed reaction system to enter a second high-temperature module, rapidly raising the temperature to reach the temperature required by a technology, and performing a Maillard reaction; and step V, enabling the reaction system to flow across a low-temperature module and flow out of the microchannel reactor so as to obtain crude products of the strong-fragrance peanut oil. Through the adoption of the method disclosed by the invention, the enzymolysis process can be accurately controlled, and the thermal reaction temperature and the post-treatment temperature can be quickly and accurately controlled; and through the usage of the microchannel reactor, amplification effects are not generated, upgrading and amplification are easy, and seamless amplification from research and development to production can be realized.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing fragrant peanut oil in a microchannel reactor. Background technique [0002] Peanut oil is a traditional edible oil in China, and the flavor of fragrant peanut oil is the most important edible quality of peanut oil. [0003] At present, the processing of Luzhou-flavored peanut oil adopts traditional production technology: roasting and frying peanuts at high temperature to make oil or rolling peanuts first and then steaming and frying at high temperature to make oil. During the whole process, roasting is the key aroma production process. The flavor substances of peanut oil are mainly formed by the Maillard reaction of reducing sugars and amino acids in peanuts during the roasting and heating process, mainly including nitrogen-containing compounds represented by pyrazines. Cyclic compounds, caramelization reaction products and oil oxidation products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/02C11B1/04B01J19/00
CPCA23D9/007A23D9/02B01J19/0093B01J2219/00871B01J2219/00873B01J2219/00889C11B1/025C11B1/04
Inventor 袁永红郭旭杨贺
Owner ENZYMECODE BIOTECHNOLOGY CO LTD
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