Method for preparing strong-flavor corn oil by virtue of micro-channel reactor

Abstract

The invention relates to a method for preparing strong-flavor corn oil by virtue of a micro-channel reactor. The method comprises the following steps: (1) pumping corn enzymatic hydrolysis reaction liquid and an enzyme solution into the micro-channel reactor, mixing in a first mixing module so as to obtain a mixed solution, and introducing the mixed solution into a reaction module, so as to generate enzymatic hydrolysis reaction; (2) inactivating enzyme activity at a high temperature, and terminating the enzymatic hydrolysis reaction; (3) adequately mixing a reaction system with revertose and corn oil, so as to obtain a mixed reaction system; (4) introducing the mixed reaction system into a second high-temperature module, rapidly heating to a temperature required by a process, and carrying out Maillard thermal reaction; and (5) introducing the reaction system to flow through a low-temperature module and flow out of the micro-channel reactor, so as to obtain a strong-flavor corn oil crude product. By virtue of the method, the enzymatic hydrolysis process can be precisely controlled, and the thermal reaction temperature and the post-treatment temperature can be rapidly and accurately controlled; and by utilizing the micro-channel reactor, an amplification effect is avoided, the upgrade amplification is easily realized, and the seamless amplification from the research and the development to the 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 corn oil in a microchannel reactor. Background technique [0002] Corn oil is one of the important edible oils in my country. It is rich in unsaturated fatty acids and has high nutritional value. [0003] The aroma substances of fragrant corn oil are mainly produced by the Maillard reaction of amino acids and reducing sugars in corn during the heating process, mainly including some aldehydes, ketones and pyrazines. At present, the traditional processing technology of Luzhou-flavored corn oil is as follows: the corn raw material is pressed into embryos, steamed and fried at high temperature, and the oil is pressed. However, the main purpose of this traditional process is to thermally deform zein to increase oil yield, and the process of aroma production is difficult to be precisely controlled, and there are many problems such as large batc...

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Problems solved by technology

So far, there has been no research on the preparation process of fragrant corn oil in the form of continuous flow in microchannel reactors

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