Strong fragrant peanut oil and preparation method thereof

A technology of peanut oil and strong aroma, which is applied in the direction of fat oil/fat refining, fat production, edible oil/fat, etc. It can solve the problems of complicated process and insufficient overall flavor

Active Publication Date: 2020-07-07
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Patent CN103284116B discloses a method of producing peanut oil flavor substances by using cold-pressed peanut meal. The aroma of the peanut oil flavor substances is similar to that of traditional flavor substances, but the overall flavor is not strong enough
Patent application CN107079999A discloses a method for preparing Luzhou-flavored peanut oil through a microchannel reactor, but the process is relatively complicated and still requires the addition of exogenous reducing sugars

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  • Strong fragrant peanut oil and preparation method thereof
  • Strong fragrant peanut oil and preparation method thereof
  • Strong fragrant peanut oil and preparation method thereof

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preparation example Construction

[0160] In a preferred embodiment, the preparation method of Luzhou-flavor peanut oil of the present invention comprises the following steps:

[0161] (a) Raw material pretreatment: add 3-8 times the mass of water to the undefatted peanut powder, heat to 40-60°C, and adjust the pH to 8-9 with phosphate buffer;

[0162] (b) enzymatic hydrolysis: adding 1-10% of the weight of the peanut raw material to the mixture obtained in step (a) to carry out the enzymatic hydrolysis reaction, after the reaction is completed, the enzyme is inactivated to obtain the enzymatic hydrolysis solution;

[0163] (c) drying: heating the enzymolysis solution obtained in step (b) to 40-60°C, and then spray drying;

[0164] (d) preparing the Maillard reaction system containing the dried enzymatic hydrolyzate obtained in step (c) and peanut oil: making the dry enzymatic hydrolyzate contact with peanut oil and optional water to obtain the Maillard reaction system; the Maillard reaction The water content ...

Embodiment 1

[0200] (1) Take 60g of non-defatted peanut powder, add 240g of tap water, heat to 50°C with stirring, and adjust the pH to 8.5;

[0201] (2) Add 0.5% alkaline protease, adjust the pH to 8.5 with sodium hydroxide every hour, adjust the pH to 6.0 after reacting at 50°C for 8 hours;

[0202] (3) Add 1% liquid flavor protease, 0.6% medium-temperature amylase, 1% compound glucoamylase, and 1% pectinase, and react at 50°C; adjust the pH to 6.0 with hydrochloric acid solution every hour, and adjust the pH after 8 hours of reaction to 7.8;

[0203] (4) Heat the peanut pulp after enzymolysis to 50°C, stir it mechanically, and dry it in a spray drying tower (GeaNiro spray dryer, model Mobile Minortm, the same below); set the inlet heating temperature to 180°C, and the flow rate of the atomizer to 4m 3 / h, the feed rate is 50ml / min, so that the outlet temperature is between 90°C±1°C; the water content after spray drying is <5wt%; collect the spray-dried powder and wait for the Maillard ...

Embodiment 2

[0207] (1) Take 60g of non-defatted peanut powder, add 240g of tap water, heat to 50°C with stirring, and adjust the pH to 8.5;

[0208] (2) Add 0.5% alkaline protease, adjust the pH to 8.5 with sodium hydroxide every hour, adjust the pH to 6.0 after reacting at 50°C for 8 hours;

[0209] (3) Add 1% liquid flavor protease, 0.6% medium-temperature amylase, 1% compound glucoamylase, and 1% pectinase, and react at 50°C; adjust the pH to 6.0 with hydrochloric acid solution every hour, and adjust the pH after 8 hours of reaction to 7.8;

[0210] (4) spray-drying the enzymatic solution (spray-drying conditions are the same as in Example 1);

[0211] (5) Take 30g of spray-dried powder, add 6g of water, add 210g of refined peanut oil, stir evenly, put it into a high-temperature and high-pressure reactor, and react at 170°C for 45min;

[0212] (6) After cooling, separate the oil phase to obtain Luzhou-flavored peanut oil.

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Abstract

The invention provides a method for removing peculiar smell of peanut oil by using a novel enzymic process and strong fragrant peanut oil free of peculiar smell by using the novel enzymic process, andparticularly relates to a process for producing strong fragrant peanut oil free of peculiar smell by using the novel enzymic process through the steps of hydrolyzing a peanut raw material by using acompound enzyme, drying, adding water, adding oil and carrying out thermal reaction. The strong fragrant peanut oil prepared by the novel enzymatic process does not contain peculiar smell, and is richin flavor and strong in durability.

Description

technical field [0001] The invention relates to the field of edible oil processing, in particular to a strong aroma peanut oil and a preparation method thereof. Background technique [0002] Scented peanut oil is a traditional Chinese edible oil, which is widely used in stir-frying, frying and cold dishes, and is deeply loved by consumers for its unique peanut aroma. Flavor is the most important edible quality of aroma peanut oil. [0003] The flavor substances of fragrant peanut oil are mainly formed by the Maillard reaction (thermal reaction) of reducing sugar and amino acid in peanut during the heating process, mainly including nitrogen-containing heterocyclic compounds represented by pyrazine, caramelization reaction products and oil oxidation. cracking products, etc. 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 an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/02A23D9/04
CPCC11B3/02A23D9/04
Inventor 刘想陈斌斌张华先丛芳
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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