Method for customized aroma extraction and flavor stabilization of roasted flavor grease

By measuring the 100-grain weight and arginine content of oil seeds to calculate the raw fragrance temperature, the problem of difficult to standardize and stabilize flavor oils in traditional small-pressure processing technology is solved, and the customization and flavor stability of flavor oils are achieved.

CN119688937APending Publication Date: 2025-03-25COFCO NUTRITION AND HEALTH RESEARCH INSTITUTE CO LTD
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Patent Information

Application Number
CN202411772768.0
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-04
Publication Date
2025-03-25

AI Technical Summary

Technical Problem

The traditional small-pressure processing technology relies on experience, which makes it difficult to standardize and stabilize the flavor of flavored oils, and the processing flavors of raw materials in different origins, varieties and batches are inconsistent, making it difficult to standardize and standardize.

Method used

By measuring the 100-grain weight and arginine content of oil seeds, calculating the birth fragrance temperature, guiding and optimizing the production process of flavor oils and fats, and achieving customization and stability of flavor.

Benefits of technology

The production process of flavored oils has been standardized and standardized, ensuring that the flavor of the prepared oils is stable, and the flavor score is 5-7 points, with obvious roasted aroma without raw fragrance and paste.

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Abstract

The invention relates to the technical field of food, and discloses a method for customized aroma extraction and flavor stabilization of roasted flavor grease, application of the method and a method for producing flavor grease. The method comprises the following steps: (1) respectively measuring thousand seed weight and arginine content of oil seeds; and (2) calculating the aroma-producing temperature according to the thousand seed weight and the arginine content. The thousand seed weight and the arginine content of the oil seeds are associated with the aroma-producing temperatures, so that the aroma-producing temperatures of the oil seeds of different types, different producing areas and different batches can be quickly judged, and a production process of flavor oil which does not have obvious aroma-producing and burnt taste and takes roasted aroma as a main component is guided and optimized; the standardization and standardization of the production process are realized, and the flavor of the prepared grease is stable.
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