Flavored oil and preparation method thereof

Abstract

The invention provides flavor oil and a preparation method thereof. Specifically, the invention provides a method for preparing flavor oil or a method for reducing the irritant flavor of enzymatic flavor oil and/or improving the stir-frying flavor, burnt flavor and/or salty flavor of the enzymatic flavor oil. The method comprises the following steps: (1) performing enzymolysis on oil in an oil phase environment to obtain zymolyte; and (2) carrying out heat treatment on the zymolyte obtained in the step (1), and then separating to obtain the flavor oil. The method disclosed by the invention does not need to add amino acid and reducing sugar, is simple in process, free of a drying step, low in water content and easy in material separation. Compared with a water phase enzymolysis-Maillard system, the method has the advantages that an oil phase system is adopted for reaction, and the obtained enzymolysis flavor oil is higher in flavor strength and pure in flavor.

Description

technical field [0001] The invention belongs to the field of oil processing, and in particular relates to flavor oil and a preparation method thereof. Background technique [0002] my country is a traditional consumer of aromatic rapeseed oil. In the traditional production process of aromatic rapeseed oil, there is a process of frying seeds at high temperature, and the flavor substances of aromatic oil are mainly produced in this process. In the process of high-temperature steaming and frying, the physical and chemical reactions of amino acids, reducing sugars, and lipids are the key to the formation of flavor substances of Luzhou sesame oil, but this key process is difficult to achieve stably. [0003] First of all, due to the long time of steaming and frying in the high-temperature steaming and frying process of the traditional process, the temperature is not easy to control stably, and the oil will be severely denatured during the processing process, resulting in a decrea...

AI Technical Summary

Problems solved by technology

In the process of high-temperature steaming and frying, the physical and chemical reactions of amino acids, reducing sugars, and lipids are the key to the formation of aroma substances in fragrant oil, but this key process is difficult to achieve stably

[0003] First of all, due to the long steaming and frying time of the traditional high-temperature steaming and frying process, the temperature is not easy to control stably, and the oil will be severely denatured during the processing, resulting in a decrease in the nutritional value of the by-product meal

Secondly, the aroma production reaction is a combination of a series of complex reactions. The aroma production is not only related to the type

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