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

Abstract

The invention relates to a method for preparing strong-flavor soybean oil by virtue of a micro-channel reactor. The method comprises the following steps: (1) pumping soybean 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 soybean 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 soybean 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 soybean oil in a microchannel reactor. Background technique [0002] Soybean oil is a traditional edible oil in China, and the flavor of fragrant soybean oil is the most important edible quality of soybean oil. [0003] At present, the processing of Luzhou-flavored soybean oil adopts the traditional production process: roasting and frying soybean grains at high temperature to make oil or rolling soybeans 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 soybean oil are mainly formed by the Maillard reaction of reducing sugars and amino acids in soybeans during the roasting and heating process, mainly including nitrogen-containing substances represented by pyrazine. Heterocyclic compounds, caramelization reaction products and ...

AI Technical Summary

Problems solved by technology

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

Images