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Preparation of flavouring powdery fat

A technology of oil and flavor powder, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of lack of fresh flavor, lack of seasoning function, affecting the application of food industry, etc.

Inactive Publication Date: 2004-04-21
广州市味研生物工程科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current flour and oil products generally lack fresh flavor, can only be used as general food raw materials, and lack seasoning functions, which affects their application in the food industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Weigh 100 kilograms of butter after deacidification, degumming and refining;

[0025] 2. Heating to 150°C;

[0026] 3. Pass through the air after medium-efficiency filtration, and the ventilation volume of the air is: chicken oil: air = 1:5;

[0027] 4. Maintain 150°C, take a sample every 10 minutes to measure the peroxide value until it reaches 5meg / kg, the process takes about 40 minutes;

[0028] 5. Cool to 65°C;

[0029] 6. Add 20 kg of beef extract and 10 kg of water, adjust the pH to 8.0, and mix well;

[0030] 7. Slowly heat up to 130°C and maintain for 30 minutes;

[0031] 8. Cool down to 65°C to get flavored butter;

[0032] 9. Weigh 20 kg of soybean protein, add water to make 100 kg of aqueous solution, heat up to 45°C, add 600 g of compound protease, keep warm at 40°C for 180 hours, raise the temperature to 95°C, and keep warm for 10 minutes to obtain a highly emulsified protein solution;

[0033] 10. Add 53.5 kg of maltodextrin, 3 kg of gelatin, 0.5 k...

Embodiment 2

[0038] 1. Weigh 100 kilograms of soybean salad oil after deacidification, degumming and refining;

[0039] 2. Heating to 80°C;

[0040] 3. Pass through the medium-efficiency filtered air, the ventilation volume of the air is: salad oil: air = 1:1;

[0041] 4. Maintain 80°C, take a sample every half an hour to measure the peroxide value until it reaches 5meg / kg, about 300 minutes;

[0042] 5. Cool to 45°C;

[0043] 6. Add 2 kg of hydrolyzed vegetable protein and 5 kg of water, adjust the pH to 6.5, and mix well;

[0044] 7. Slowly heat up to 80°C and maintain for 300 minutes;

[0045] 8. Cool down to 45°C to get flavored salad oil;

[0046] 9. Weigh 5 kg of soybean protein, add water to make 50 kg of aqueous solution, heat up to 50°C, add 150 g of compound protease, keep warm at 50°C for 120 hours, heat up to 80°C, and keep warm for 10 minutes to obtain a highly emulsified protein solution;

[0047] 10. Add 83.5 kg of maltodextrin, 0.5 kg of gelatin, 2 kg of carrageenan, a...

Embodiment 3

[0052] 1. Take by weighing 100 kilograms of chicken fat after deacidification, degumming and refining;

[0053] 2. Heating to 110°C;

[0054]3. Pass through the air after medium-efficiency filtration, and the ventilation volume of the air is: chicken oil: air = 1:5;

[0055] 4. Maintain 110°C, take a sample every 20 minutes and measure the peroxide value until it reaches 5meg / kg, about 120 minutes;

[0056] 5. Cool to 55°C;

[0057] 6. Add 10 kg of yeast extract and 20 kg of water, adjust the pH to 7.5, and mix well;

[0058] 7. Slowly heat up to 115°C and maintain for 90 minutes;

[0059] 8. Cool down to 55°C to get flavored chicken oil;

[0060] 9. Weigh 10 kg of soybean protein, add water to make 150 kg of aqueous solution, raise the temperature to 50°C, add 200 g of compound protease, keep it at 50°C for 90 hours, raise the temperature to 100°C, and keep it warm for 5 minutes to obtain a highly emulsified protein solution;

[0061] 10. Add 76 kg of maltodextrin, 1 kg ...

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PUM

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Abstract

A powdered tasteful oil is prepared from the refined oil and the natural flavouring material which contains protein, active peptide, carnosine, amino acids, nucleotide and vitamines through oxidizing and thermocracking the refined oil, Maillard reacting between the thermocracked oil and said natural flavouring material to obtain tasteful oil softgel, coating and drying. It has the flavouring effect.

Description

technical field [0001] The invention relates to a preparation method of powdered oil used as food raw material. Background technique [0002] With the development of the economy, my country's food industry has developed into the first pillar industry in China, with an annual output value of one trillion yuan. At the same time, new food processing technologies, new raw materials, and new products are constantly emerging, which are natural, safe, nutritious, and delicious. Has become the mainstream of consumption. Oil is an important raw material for food processing. Appropriate use of oil can improve the flavor, taste and aftertaste of food. However, daily oil is generally liquid oil or solid oil, which is inconvenient to weigh and difficult to mix with other raw materials. It has defects such as greasy feeling, difficult cleaning of containers and equipment, difficult preservation, and easy rancidity. In foreign countries with developed food industry, such as the United Sta...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 邱燕翔蔡廓黎国志湛永航杨琼
Owner 广州市味研生物工程科技有限公司
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