Flavored oil and preparation method thereof

Abstract

The preparation method comprises the following steps: taking leaf lard, pork and purified water, adding an enzyme preparation, performing enzymolysis for 10-15 minutes under the conditions that the temperature is kept at 50-55 DEG C and the pH value is 6.5-7.5, and performing enzyme deactivation to obtain enzymatic hydrolysate; the enzyme preparation is a combination of alkaline lipase and compound protease; the mass ratio of the leaf lard to the pork is (50-65): (10-15); taking the enzymatic hydrolysate, adding reducing sugar, amino acid, VB1 and spices, and fully mixing; putting the uniformly mixed reaction materials into a reaction kettle tank, heating to carry out Maillard reaction at the reaction temperature of 90-100 DEG C for 20-30 minutes, and heating to 110-130 DEG C for 5-15 minutes to obtain reaction liquid; and filtering the reaction liquid, and standing to remove upper-layer grease to obtain the flavor grease. The flavor grease prepared by the method disclosed by the invention is natural in flavor and relatively high in diglyceride content.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular, relates to a flavored oil and a preparation method thereof. Background Art

[0002] Diacylglycerol (DG, DAG) is a type of structural lipid in which one fatty acid in a triglyceride is replaced by a hydroxyl group. DAG is a trace component of natural plant oils and fats and an endogenous intermediate product of fat metabolism in the body. It is a recognized safe food ingredient. In recent years, it has been found that dietary DAG has the effects of reducing visceral fat, inhibiting weight gain, and lowering blood lipids, and has therefore received widespread attention. However, ordinary edible oils and fats contain only a small amount of diacylglycerol. Among them, the content of diacylglycerol in cottonseed oil reaches about 9.5%, which is an edible oil with a very high diacylglycerol content. In ordinary edible oils and fats, the content of diacylglycerol accounts for about 3%, while the content of triacylglycerol is as high as 95%. As consumers pay more attention to healthy diets year by year, functional flavored oils and fats have great market prospects. Summary of the invention

[0003] Based on the above-mentioned prior art, the present invention aims to solve one of the technical problems in the related technology to at least a certain extent. To this end, the embodiment of the present invention provides a flavored oil and a preparation method thereof. The method of the embodiment of the present invention combines enzymatic hydrolysis technology with flavor blending technology to increase the diglyceride content of the oil while enhancing the characteristic flavor of the oil. The method of the present invention increases the functionality of the oil by increasing the diglyceride content in the oil. The prepared oil has functional characteristics such as lowering blood lipids, and has a natural flavor, and is suitable for kitchen cooking and family diet.

[0004] The technical solution adopted by the present invention is:

[0005] First,

[0006] The present invention provides a method for preparing flavored oil, comprising the following steps:

[0007] (1) Preparation of enzymatic hydrolysate: Take lard, pork, and purified water, add enzyme preparation, maintain the temperature at 50-55° C., pH value at 6.5-7.5, perform enzymatic hydrolysis for 10-15 min, heat to 90° C., hold for 30 min, and inactivate the enzyme to obtain enzymatic hydrolysate;

[0008] Wherein, the enzyme preparation is a combination of alkaline lipase and composite protease;

[0009] The mass ratio of the lard to the pork is: (50-65): (10-15);

[0010] (2) Preparation of reaction solution: Take the enzymatic solution, add reducing sugar, amino acid, VB1 and spices, and mix thoroughly;

[0011] (3) placing the reaction materials mixed uniformly in step (2) in a reaction kettle, heating to carry out Maillard reaction, the reaction temperature is 90-100° C., the reaction time is 20-30 min, the temperature is raised to 110-130° C., the reaction time is 5-15 min, and a reaction solution is obtained;

[0012] (4) filtering the reaction solution prepared in step (3), allowing it to stand to remove the upper layer of fat to obtain flavored fat.

[0013] In some embodiments, in step (1), lard is 50-65 parts, pork is 10-15 parts, purified water is 5-10 parts, and enzyme preparation is 0.2-0.5 parts, where the parts are by mass.

[0014] In some embodiments, the enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of (1-10): 1. More preferably, the mass ratio is (5-10): 1, and more preferably, the mass ratio is 7:1.

[0015] In some embodiments, in step (2), the enzymatic hydrolysate is 50-70 parts, the reducing sugar is 1-3 parts, the amino acid is 3-8 parts, the VB1 is 1-2 parts, and the spices are 0.2-0.8 parts; the parts are by mass.

[0016] In some embodiments, the reducing sugar is one or both of glucose and xylose.

[0017] In some embodiments, the amino acid is one or more of cysteine, proline, methionine, arginine, threonine, and histidine. More preferably, the amino acid is a mixture of cysteine, proline, arginine, and histidine; more preferably, the amino acid is a mixture of cysteine, proline, arginine, and histidine in a mass ratio of 2:0.2:0.5:0.8.

[0018] In some embodiments, the spices are one or more of ginger, angelica dahurica, cloves, grass fruit, cinnamon, aniseed, and white pepper.

[0019] Second,

[0020] The embodiment of the present invention also provides a flavored oil, which is prepared by the above method.

[0021] In some embodiments, the content of diglyceride in the flavor oil is 45-50wt%.

[0022] Thirdly,

[0023] The embodiment of the present invention also provides the application of the above flavor oil for cooking edible oil or food industry processing oil. The present invention has the following advantages and beneficial effects:

[0024] (1) The preparation method of the present invention provides a functional flavor oil with rich aroma and natural raw materials, reasonable process, simple flow, more harmonious product flavor and better application effect.

[0025] (2) The present invention adopts a combination of alkaline lipase and composite protease, which can decompose the residual meat source and pork in lard into small molecules. The animal fat is slightly enzymatically hydrolyzed under the action of alkaline lipase to form 1,3-diacylglycerol or 1,2-diacylglycerol.

[0026] (3) The present invention can effectively control the degree of hydrolysis and the content of diacylglycerol by adjusting the enzymatic hydrolysis temperature and time, thereby avoiding excessive hydrolysis to generate monoglycerides or glycerol and fatty acids.

[0027] (4) The present invention can effectively control the Maillard reaction path and achieve the regulation of target flavor substances by adjusting the reaction process to carry out segmented Maillard reaction.

[0028] (5) The functional flavor oil prepared by the method of the present invention not only has a natural flavor, but also has a higher diglyceride content, which improves the functional properties of the oil such as lowering blood lipids and inhibiting weight gain, meets consumers' healthy dietary needs, and expands the application market. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the following description of the embodiments in conjunction with the accompanying drawings, in which:

[0030] Figure 1 is the esterification ratio diagram of Examples 1-4;

[0031] Figure 2 It is a sensory evaluation radar chart of Examples 1-4;

[0032] Figure 3 It is the esterification ratio diagram of Example 1 and Comparative Example 1;

[0033] Figure 4 It is the sensory evaluation radar chart of Example 1 and Comparative Example 1;

[0034] Figure 5 It is the esterification ratio diagram of Example 1 and Comparative Examples 2-5;

[0035] Figure 6 It is the sensory evaluation radar chart of Example 1 and Comparative Examples 2-5;

[0036] Figure 7 It is the esterification ratio diagram of Example 1 and Comparative Examples 6-7;

[0037] Figure 8 It is the sensory evaluation radar chart of Example 1 and Comparative Examples 6-7;

[0038] Fig. 9 It is the sensory evaluation radar chart of Example 1 and Comparative Examples 8-9;

[0039] Fig.10 It is a sensory evaluation radar chart of Example 1 and Comparative Examples 10-11. DETAILED DESCRIPTION

[0040] Embodiments of the present invention are described in detail below. The embodiments described below are exemplary and intended to be used to explain the present invention, but should not be construed as limiting the present invention.

[0041] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0042] Where values ​​are described herein as a range, it should be understood that such disclosure includes disclosure of all possible sub-ranges within that range, as well as specific values ​​falling within that range, regardless of whether a specific value or a specific sub-range is explicitly stated.

[0043] In this document, in the "first aspect", "second aspect", "third aspect", etc., the terms "first", "second", "third", etc. are used only for descriptive purposes and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", "fourth", etc. only serve the purpose of non-exhaustive enumeration and description, and it should be understood that they do not constitute a closed limitation on quantity.

[0044] In this document, "plurality", "multiple" and the like, unless otherwise specified, refer to a number greater than or equal to 2. For example, "one or more" means one or greater than or equal to two.

[0045] In this document, references to “preferred”, “more preferred” and “better” are merely intended to describe implementation methods or examples with better effects, and should be understood that they do not limit the scope of protection of the present invention.

[0046] The following are specific embodiments and comparative examples of the present invention. It should be further explained that the following comparative examples are not prior art and are only provided for comparison with the embodiments and are not intended to limit the present invention.

[0047] In the embodiments of the present invention and the comparative examples:

[0048] 1. Detection of diglyceride content:

[0049] (1) Sample methylation: Take an appropriate amount of sample, add methanol, the amount of which is 1.5 times the volume of the sample, add sulfuric acid (catalyst), the amount of which is 2% of the volume of the added methanol, and reflux at 78°C for 2.5 hours. After methylation, wash with hot water at 95°C to remove impurities and residual sulfuric acid, and take the supernatant to detect the diglyceride content.

[0050] (2) Composition determination: Take an appropriate amount of methyl esterified sample and dissolve it in petroleum ether to make a 5% sample solution, and then use gas chromatography-mass spectrometry to analyze the fatty acid composition. Chromatographic analysis conditions: GSBP-SMS column, film thickness 0.50 μm, length 30 m, inner diameter 0.25 mm, program heating, GC column box temperature 190 ° C, final temperature 300 ° C, injection port temperature 250 ° C, linear velocity 30 cm / s, purge flow 3.0 mL / min, split ratio 40:1. MS ion source temperature 200 ° C, interface temperature 200 ° C, solvent delay time 2 min.

[0051] 2. Calculation of esterification ratio:

[0052] Determine the diacylglycerol content before and after enzymatic hydrolysis. 3. Sensory Evaluation Analysis Method

[0053] Eight persons (5 males and 3 females, aged 25-35 years) with relevant working experience were selected to conduct sensory evaluation with reference to the scoring table in Table 1. Each sample was repeated three times, and the mouth was rinsed with deionized water between two adjacent tastings.

[0054] Table 1 Sensory evaluation score table

[0055]

[0056] 4. Composition of volatile flavor substances in oils and fats

[0057] Headspace solid phase microextraction (HS-SPME) was used to extract and enrich the volatile flavor compounds of the samples after reaction with different moisture content systems. Weigh 1g of sample, add 4g NaCl and 4mL water. Add 1μL internal standard (0.1μL / mL of o-dichlorobenzene) to the weighed sample, immediately seal it with a bottle cap with a silicone rubber pad, put it in the GC-MS instrument, incubate for 30min, extract for 30min, then inject and desorb for 5min. The GC-MS parameters are as follows:

[0058] Heating program: 40°C (2 min) to 250°C (5 min) at 2°C / min;

[0059] Scan mode: 50-450Da; Inlet temperature: 250℃; Split ratio: splitless; Run time: 40min;

[0060] Chromatographic column model: INNOWAX; Chromatographic column specifications: 60m×0.25mm×0.25μm.

[0061] Sources of materials in the embodiments of the present invention and comparative examples:

[0062] Alkaline lipase: purchased from Xiasheng (Beijing) Biotechnology Development Co., Ltd.

[0063] Composite protease: purchased from Novozymes (China) Biotechnology Co., Ltd., composite protease Protamex 1.6.

[0064] Example 1

[0065] A method for preparing flavored oil comprises the following steps:

[0066] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0067] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1;

[0068] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0069] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0070] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0071] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was found to be 49.89% after testing.

[0072] Example 2

[0073] A method for preparing flavored oil comprises the following steps:

[0074] (1) Preparation of enzymatic hydrolysate (calculated by mass): weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH value at 7, perform enzymatic hydrolysis for 15 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0075] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1

[0076] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0077] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0078] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0079] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was found to be 46.73% after testing.

[0080] Example 3

[0081] A method for preparing flavored oil comprises the following steps:

[0082] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0083] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 1:1;

[0084] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0085] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0086] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0087] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was found to be 45.07% after testing.

[0088] Example 4

[0089] A method for preparing flavored oil comprises the following steps:

[0090] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0091] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1.

[0092] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0093] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0094] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature at 90° C. and the reaction time at 25 min, and then the temperature is raised to 110° C. and the reaction time at 10 min to obtain a reaction solution.

[0095] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was found to be 49.13% after testing.

[0096] Figure 1 is the esterification ratio diagram of Examples 1-4; Figure 2 Table 2 is a sensory evaluation table of Examples 1-4. Figure 1-2 As can be seen from Table 2, the schemes of Examples 1-4 can effectively increase the diglyceride content, and at the same time enhance the meaty flavor of fats and reduce the odor through the synergistic Maillard reaction. In comparison, Example 1 has the best effect, Examples 2 and 3 have slightly lower diglyceride contents but better flavors, and Example 4 has a high diglyceride content but a slightly lower flavor than Example 1.

[0097] Table 2 Sensory evaluation table of Examples 1-4

[0098] Meaty Fat aroma Meaty Fatty taste Spicy Odor Hobbies Example 1 7.5 7.6 7.3 7.4 5.1 0.2 7.1 Example 2 7.2 7.3 7 7.1 5.3 0.2 6.9 Example 3 7.1 7.3 6.9 7.1 5.1 0.3 6.9 Example 4 6.9 7 7 7.2 5.2 0.4 6.8

[0099] Comparative Example 1

[0100] A method for preparing flavored oil comprises the following steps:

[0101] (1) Preparation of enzymatic hydrolysate (calculated by mass): weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 45 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0102] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1;

[0103] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0104] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0105] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0106] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was found to be 19.95% by testing.

[0107] Figure 3It is the esterification ratio diagram of Example 1 and Comparative Example 1; Figure 4 It is a sensory evaluation radar chart of Example 1 and Comparative Example 1. Table 3 is a sensory evaluation table of Example 1 and Comparative Example 1.

[0108] Table 3 Sensory evaluation table of Example 1 and Comparative Example 1

[0109] Meaty Fat aroma Meaty Fatty taste Spicy Odor Hobbies Example 1 7.5 7.6 7.3 7.4 5.1 0.2 7.1 Comparative Example 1 6.7 5.5 6.7 5.1 5 4.1 5

[0110] By comparing Example 1 with Comparative Example 1, it can be seen that the enzymatic hydrolysis time of step (1) in Example 1 is 10 min, while that in Comparative Example 1 is 45 min; Figure 3 and Figure 4 It can be seen that too long enzymatic hydrolysis time will lead to secondary hydrolysis of diglycerol to form glycerol, monoglyceride, etc., which greatly reduces the esterification ratio. Figure 4 It can also be seen from the sensory evaluation radar chart that excessive hydrolysis completely destroys the fat structure, generating more glycerol and fatty acids, reducing the fat feel and increasing the odor.

[0111] Comparative Example 2

[0112] A method for preparing flavored oil comprises the following steps:

[0113] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0114] The enzyme preparation is alkaline lipase;

[0115] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0116] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0117] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0118] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was found to be 34.92% after testing.

[0119] Comparative Example 3

[0120] A method for preparing flavored oil comprises the following steps:

[0121] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0122] The enzyme preparation is a composite protease;

[0123] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0124] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0125] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0126] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was found to be 22.95% after testing.

[0127] Comparative Example 4

[0128] A method for preparing flavored oil comprises the following steps:

[0129] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0130] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 1:10;

[0131] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0132] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0133] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0134] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was found to be 23.94% after testing.

[0135] Comparative Example 5

[0136] A method for preparing flavored oil comprises the following steps:

[0137] (1) Preparation of enzymatic hydrolysate (calculated by mass): weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 50°C and pH 7, perform enzymatic hydrolysis for 20 minutes, raise the temperature to 60°C, perform enzymatic hydrolysis for 20 minutes, raise the temperature to 90°C, and perform enzymatic hydrolysis for 30 minutes, and then inactivate the enzyme to obtain the enzymatic hydrolysate.

[0138] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1;

[0139] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0140] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0141] (3) The reaction materials mixed evenly in step (2) were placed in a reaction kettle, and after installation, they were heated according to the set program to carry out Maillard reaction, with the reaction temperature at 95°C and the reaction time at 25 min, and then the temperature was raised to 130°C and the reaction time at 10 min to obtain a reaction solution.

[0142] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was found to be 21.96% after testing.

[0143] Figure 5 It is the esterification ratio diagram of Example 1 and Comparative Examples 2-5; Figure 6 It is a sensory evaluation radar chart of Example 1 and Comparative Examples 2-5. Table 4 is a sensory evaluation table of Example 1 and Comparative Examples 2-5.

[0144] Table 4 Sensory evaluation table of Example 1 and Comparative Examples 2-5

[0145]

[0146]

[0147] By comparing Example 1 with Comparative Examples 2-5, it can be seen that the type of enzyme preparation and the enzymatic hydrolysis process have a great influence on the esterification ratio. The diglyceride content generated after hydrolysis by adding only alkaline protease or compound protease is significantly lower than that by using two enzymes in combination. However, when the amount of alkaline protease added is lower than that of compound protease, the diglyceride generated is still significantly lower than that of Example 1. In Comparative Example 5, segmented enzymatic hydrolysis is used, and the diglyceride generated is still significantly lower than that of Example 1. It can be seen from the sensory evaluation radar chart that single enzyme hydrolysis, or the addition of compound enzymes greater than alkaline protease, and segmented enzymatic hydrolysis process will cause the product to have peculiar smell, and mask the fat taste and meat taste, resulting in lower preference.

[0148] Comparative Example 6

[0149] A method for preparing flavored oil comprises the following steps:

[0150] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0151] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1;

[0152] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0153] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0154] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0155] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was 50.37% after testing.

[0156] Comparative Example 7

[0157] A method for preparing flavored oil comprises the following steps:

[0158] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 30 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH value at 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0159] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1;

[0160] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0161] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0162] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0163] (4) The reaction solution prepared in step (3) was filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil. The content of diglyceride was found to be 49.51% after testing.

[0164] Figure 7 It is the esterification ratio diagram of Example 1 and Comparative Examples 6-7; Figure 8 It is a sensory evaluation radar chart of Example 1 and Comparative Examples 6-7. Table 5 is a sensory evaluation table of Example 1 and Comparative Examples 6-7.

[0165] Table 5 Sensory evaluation table of Example 1 and Comparative Examples 6-7

[0166] Meaty Fat aroma Meaty Fatty taste Spicy Odor Hobbies Example 1 7.5 7.6 7.3 7.4 5.1 0.2 7.1 Comparative Example 6 1.2 5.5 0.9 5.9 4.9 2.1 3.4 Comparative Example 7 7.7 7.4 7.7 7 4.3 0.2 7.3

[0167] By comparing Example 1 with Comparative Examples 6 and 7, it can be seen that when only the amount of pork added is changed, the esterification ratio has basically no significant change, proving that enzymatic hydrolysis can effectively increase the diglyceride content. From the sensory evaluation results, Comparative Example 6 does not add pork, and the prepared product has very low meat aroma and meat flavor, and a large odor, while Comparative Example 7 adds a large amount of pork, and the meat aroma and fat aroma are significantly enhanced, and the preference is better than Comparative Example 6, but the large amount of pork added will lead to an increase in cost, but the degree of aroma and flavor improvement is small, and the overall cost performance is low.

[0168] Comparative Example 8

[0169] A method for preparing flavored oil comprises the following steps:

[0170] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0171] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1;

[0172] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0173] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of glycine, proline, cysteine ​​and aspartic acid (mass ratio 1:0.5:0.5:1.5); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0174] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0175] (4) The reaction solution prepared in step (3) is filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil.

[0176] Comparative Example 9

[0177] A method for preparing flavored oil comprises the following steps:

[0178] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0179] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1;

[0180] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0181] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of glycine, valine, cysteine ​​and glutamic acid (mass ratio 2:1:1:2); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0182] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 95° C. and the reaction time being 25 min, and then the temperature is raised to 130° C. and the reaction time is 10 min to obtain a reaction solution.

[0183] (4) The reaction solution prepared in step (3) is filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil.

[0184] Fig. 9 Table 6 is the sensory evaluation table of Example 1 and Comparative Examples 8-9. Table 7 is the volatile flavor composition of the oils and fats of Example 1 and Comparative Examples 8-9.

[0185] Table 6 Sensory evaluation table of Example 1 and Comparative Examples 8-9

[0186]

[0187]

[0188] Table 7 Volatile flavor composition of oils and fats of Example 1 and Comparative Examples 8-9

[0189]

[0190] from Fig. 9 It can be seen from Table 6 and Table 7 that the type of amino acid has a great influence on the formation of meat flavor. Different types and ratios of amino acids will affect the process of Maillard reaction, and then affect the type of produced substances. In the present invention, a combination of cysteine, proline, arginine, and histidine is selected, wherein cysteine ​​is a sulfur-containing amino acid, which will produce hydrogen sulfide and ammonia through Maillard reaction degradation, providing precursor substances for the generation of a large number of heterocyclic substances, which can effectively enhance the meaty and roasted aromas. Arginine and histidine are basic amino acids, which are used to balance the pH during the reaction and help regulate the process of Maillard reaction. The addition of proline can neutralize the unnatural odor in the cysteine ​​reaction; it can also be seen from the table that amino acids have a great influence on heterocyclic substances. The types and contents of heterocyclics in Example 1 are higher than those in Comparative Example 8 and Comparative Example 9, and heterocyclic substances are the main components of roasted and meaty flavors, which are consistent with the sensory evaluation results.

[0191] Comparative Example 10

[0192] A method for preparing flavored oil comprises the following steps:

[0193] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0194] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1;

[0195] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0196] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0197] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to perform Maillard reaction at a reaction temperature of 100° C. and a reaction time of 30 min to obtain a reaction solution.

[0198] (4) The reaction solution prepared in step (3) is filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil.

[0199] Comparative Example 11

[0200] A method for preparing flavored oil comprises the following steps:

[0201] (1) Preparation of enzymatic hydrolysate (calculated by mass): Weigh 60 parts of lard, 12 parts of pork, and 8 parts of purified water, add 0.3 parts of enzyme preparation, maintain the temperature at 55°C and pH 7, perform enzymatic hydrolysis for 10 minutes, raise the temperature to 90°C, and hold for 30 minutes to inactivate the enzyme to obtain the enzymatic hydrolysate.

[0202] The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of 7:1;

[0203] (2) Preparation of reaction solution (calculated by mass): Weigh 68 parts of hydrolyzate, add 1 part of reducing sugar, 3.6 parts of amino acids, 1.5 parts of VB1, and 0.2 parts of spices, and mix thoroughly.

[0204] The reducing sugar is a mixture of glucose and xylose (mass ratio 3:1); the amino acid is a mixture of cysteine, proline, arginine and histidine (mass ratio 2:0.2:0.5:0.8); and the spice is a mixture of ginger, cloves, aniseed and white pepper (mass ratio 1.5:0.2:0.5:0.2).

[0205] (3) The reaction materials mixed evenly in step (2) are placed in a reaction kettle, and after installation, they are heated according to the set program to carry out Maillard reaction, with the reaction temperature being 80° C. and the reaction time being 30 min, and then the temperature is raised to 105° C. and the reaction time is 20 min to obtain a reaction solution.

[0206] (4) The reaction solution prepared in step (3) is filtered and allowed to stand to remove the upper layer of fat to obtain a functional flavor oil.

[0207] Fig.10 Table 8 is a sensory evaluation radar chart of Example 1 and Comparative Examples 10-11. Table 9 is the volatile flavor composition of the oils and fats of Example 1 and Comparative Examples 10-11.

[0208] Table 8 Sensory evaluation table of Example 1 and Comparative Examples 10-11

[0209]

[0210]

[0211] Table 9 Composition of volatile flavor substances in oils and fats of Example 1 and Comparative Examples 10-11

[0212]

[0213] from Fig.10 It can be seen from Table 8 and Table 9 that the processing technology has a great influence on the generation of flavoring substances. Example 1 is subjected to a primary reaction at a normal temperature, followed by a secondary reaction at a high temperature, which can generate more heterocyclic and aldehyde substances, effectively improving the meat flavor, reducing the odor, and thus improving the palatability. Comparative Example 10 adopts a primary reaction method, with less meat flavor, a strong odor, and poor palatability. Its flavoring substances are less, and the heterocyclic and aldehyde substances are far lower than those in Example 1; and although Comparative Example 11 is prepared by a secondary heating method, the reaction temperature is low, and the Maillard reaction is affected, resulting in a lower number of flavoring substances than in Example 1.

[0214] In the present invention, the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" etc. mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0215] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for preparing flavored oil, characterized in that: The steps include: (1) Preparation of enzymatic hydrolysate: Take lard, pork, and purified water, add enzyme preparation, maintain the temperature at 50-55° C., pH value at 6.5-7.5, perform enzymatic hydrolysis for 10-15 min, heat to 90° C., hold for 30 min, and inactivate the enzyme to obtain enzymatic hydrolysate; Wherein, the enzyme preparation is a combination of alkaline lipase and composite protease; The mass ratio of the lard to the pork is: (50-65): (10-15); (2) Preparation of reaction solution: Take the enzymatic solution, add reducing sugar, amino acid, VB1 and spices, and mix thoroughly; (3) placing the reaction materials mixed uniformly in step (2) in a reaction kettle, heating to carry out Maillard reaction, the reaction temperature is 90-100° C., the reaction time is 20-30 min, the temperature is raised to 110-130° C., the reaction time is 5-15 min, and a reaction solution is obtained; (4) filtering the reaction solution prepared in step (3), allowing it to stand to remove the upper layer of fat to obtain flavored fat.

2. The method for preparing a flavored oil according to claim 1, characterized in that: In step (1), lard is 50-65 parts, pork is 10-15 parts, purified water is 5-10 parts, and enzyme preparation is 0.2-0.5 parts, where the parts are by mass.

3. The method for preparing a flavored oil according to claim 2, characterized in that: The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of (1-10):

1.

4. The method for preparing a flavored oil according to claim 3, characterized in that: The enzyme preparation is a mixture of alkaline lipase and composite protease in a mass ratio of (5-10):1; preferably, the mass ratio is 7:

1.

5. The method for preparing a flavored oil according to claim 1, characterized in that: In step (2), the enzymatic hydrolysate is 50-70 parts, the reducing sugar is 1-3 parts, the amino acid is 3-8 parts, the VB1 is 1-2 parts, and the spices are 0.2-0.8 parts; the parts are by mass.

6. The method for preparing a flavored oil according to claim 1, characterized in that: The reducing sugar is one or both of glucose and xylose; and / or, the amino acid is one or more of cysteine, proline, methionine, arginine, threonine, and histidine; And / or, the spices are one or more of ginger, angelica dahurica, cloves, tsaoko, cinnamon, aniseed, and white pepper.

7. The method for preparing a flavored oil according to claim 1, characterized in that: The amino acid is a mixture of cysteine, proline, arginine and histidine.

8. The method for preparing flavored oil according to claim 7, characterized in that: The amino acid is a mixture of cysteine, proline, arginine and histidine in a mass ratio of 2:0.2:0.5:0.

8.

9. A flavored oil, characterized in that: The flavored oil is prepared by the method described in any one of claims 1 to 8.

10. The flavored oil according to claim 9, characterized in that: The content of diglyceride in the flavor oil is 45-50wt%.

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