Method for preparing fat to control oxidation product by using gas lift type common loop reactor

A technology for oxidation products and fat oxidation, which is applied in the preparation of oxygenated compounds by addition of alkynes, chemical/physical/physicochemical fixed reactors, food preparation, etc., which can solve high energy consumption, unsuitable cleaning of reaction vessels, and industrial scale-up To achieve the effect of strong aroma, long shelf life, and full-bodied flavor

Inactive Publication Date: 2007-05-09
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0003] The existing method adopts the heating condition, airway ventilation combined with mechanical stirring to prepare the precursor of meat flavor flavor (Sun Baoguo, Xie Jianchun, Liang Menglan, Peng Qiuju, Wen Zhiyong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 10L air-lift internal loop reactor, the height of the reactor is 0.88m, the inner diameter is 0.103m; the guide tube is a single-stage cylindrical guide tube, the diameter is 0.076m, and the height is 0.55m. The reaction raw material is 2kg of tallow, the antioxidant is vitamin E, and the addition amount is 0.05wt% of the tallow. The heating temperature is 180°C and the air velocity is 1.1m 3 / h, the superficial gas velocity in the reactor is 3.7cm / s, and the oxidation time is 3h. The peroxidation value of the obtained tallow oxidation product is 405eq / kg, the anisidine value is 120, the acid value is 2.1gKOH / kg fat, and the total carbonyl content is 1.2%.

Embodiment 2

[0016] The reactor structure is the same as in Example 1. The reaction raw material is 2kg of lard, the antioxidant is vitamin C, and the addition amount is 0.3wt% of the lard. The heating temperature is 160°C and the air velocity is 2.5m 3 / h, the superficial gas velocity in the reactor is 8.5cm / s, and the oxidation time is 6h. The peroxidation value of the obtained pork fat oxidation product was 782eq / kg, the anisidine value was 191, the acid value was 1.8g KOH / kg fat, and the total carbonyl content was 2.4%.

Embodiment 3

[0018] The reactor structure is the same as in Example 1. The reaction raw material is 2kg of peanut oil, the antioxidant is vitamin E, and the addition amount is 0.1wt% of the peanut oil. The heating temperature is 130°C and the air velocity is 2.2m 3 / h, the superficial gas velocity in the reactor is 7.5cm / s, and the oxidation time is 1h. The peroxidation value of the obtained peanut oil oxidation product is 391eq / kg, the anisidine value is 96, the acid value is 0.6g KOH / kg fat, and the total carbonyl content is 0.7%.

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Abstract

This invention provides a method for preparing controlled-oxidized product of fat by using an air life inner-circulation reactor. The reaction conditions are: in the presence of antioxidant, normal pressure, air flow rate of 0.1-2 m3/kg h fat, empty-column air flow rate of 0.5-9 cm/s, heating temperature of 80-180 deg.C, and oxidation time of 1-10 h. The obtained cotrolled-oxidized product of fat can be used as a precursor of meat-taste essence, and can be made into meat-taste essence with stable quality by further thermal reaction. The method has such advantages as low energy consumption, easy cleaning and easy scale up for mass production.

Description

technical field [0001] The invention relates to a method for preparing a controlled fat oxidation product by adopting an air-lift internal circulation reactor. The prepared fat controlled oxidation product can be used as a meat flavor precursor, and further thermally reacted to prepare the meat flavor. Background technique [0002] Small molecular aldehydes, ketones and other carbonyl-containing compounds in fat oxidation products are important precursors for the preparation of meat flavors by thermal reaction. The product of the German reaction has strong volatility and is an important component of the characteristic aroma of different types of meat. Taking the method of controlling oxidation, that is, controlling the degree of fat oxidation, can fully oxidize fat without rancidity, and the obtained oxidation products contain high content and many types of important aldehyde and ketone carbonyl precursors. The meat flavor prepared by the further thermal reaction of the fat...

Claims

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Application Information

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IPC IPC(8): C07C27/18B01J19/24A23L1/231A23L27/26
Inventor 孙宝国蒋国强谢建春田红玉郑福平刘玉平
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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