A method for preparing rich-flavored beef bone oil by combining enzymatic hydrolysis and moderate fat oxidation.

Abstract

This invention discloses a method for preparing a rich-flavored beef bone oil by combining enzymatic hydrolysis and moderate fat oxidation. Belonging to the field of edible oil processing technology, the beneficial effects of this invention are improved extraction efficiency and the production of a complex-flavored beef bone oil. Single-method extraction of beef bone oil results in low extraction rates, long cycles, and cumbersome processes. This invention, combining high-temperature cooking, enzymatic hydrolysis, and moderate fat oxidation, involves only six steps, shortening the preparation time to 7-10 hours and increasing the beef bone oil extraction rate by approximately 10-20%. This invention effectively saves time, process costs, and raw material costs, and achieves optimal complex flavor in the beef bone oil, resulting in a complex-flavored beef bone oil. Existing beef bone oils have a single flavor profile. This invention, starting from the formation pathway of oil flavor and the characteristics of beef bones themselves, incorporates Maillard aroma enhancement technology and moderate fat oxidation into the beef bone oil processing technology.

Description

Technical Field

[0001] This invention relates to the field of edible oil processing technology, specifically a method for preparing a rich-flavored beef bone oil by combining enzymatic hydrolysis and moderate fat oxidation. Background Technology

[0002] Beef bones are a byproduct of beef cattle slaughtering and processing, accounting for 15% to 20% of the total weight of beef cattle. They are rich in nutrients such as protein, fat, and minerals. In my country, the rate of intensive processing and high-value utilization of beef bones is less than 10%, and the vast majority of beef bone resources are not effectively utilized, resulting in resource waste. Moreover, the nutrients such as protein, fat, and minerals in beef bones are easily perishable, causing environmental pollution.

[0003] Beef bones contain 90%-95% lipids, the main component of which is fatty acids. The content of unsaturated fatty acids in beef bone oil is twice that of saturated fatty acids. Unsaturated fatty acids have certain effects on lowering cholesterol and preventing cardiovascular diseases.

[0004] Existing extraction methods for beef bone oil include organic solvent extraction, ultrasound-assisted extraction, enzymatic extraction, acid-base extraction, and steaming extraction. However, these processes all suffer from problems such as cumbersome steps, long cycles, low extraction rates, unstable quality, and monotonous flavor.

[0005] Current research on beef bone oil mainly focuses on optimizing existing processes and preparing beef flavorings using beef bone oil as a raw material. In the published invention patent CN201210166833.6, fresh (or frozen) beef bones are used as raw materials. After crushing, hot-pressing extraction, vibration slag removal, and static separation, a beef bone extract is obtained. The extract undergoes continuous oil-water separation to obtain beef bone oil and de-oiled beef bone extract. The beef bone oil is then washed with water to remove protein and heated to remove water, resulting in a beef bone oil with a rich beef flavor. Patent CN202122739690.0 describes a method using a combination of ultrasonic cleaning and activated carbon to quickly clean oil stains from the surface of beef bones, improving cleaning efficiency and saving water resources. Patent CN201810639438.2 describes adding 0.2-2 parts of beef bone oil to microencapsulated beef flavorings, utilizing the Maillard reaction to produce a beef flavoring with good encapsulation effect, slow aroma release, and consistent aroma quality. Patent CN201210387602.8 uses 25-60 parts of beef bone oil. Patent CN200910070943.0 uses livestock and poultry bones as raw materials, and produces edible seasoned bone oil through crushing, cooking, hydration and alkali refining, decolorization, spice extraction, vacuum concentration and filtration.

[0006] However, no research has been reported on the flavor of beef bone oil and how to prepare rich-flavored beef bone oil for hot pot. According to research, the flavor of oil mainly comes from the moderate oxidation and degradation of fat and the Maillard reaction. Therefore, by controlling the moderate oxidation and Maillard reaction of fat during the processing of beef bone oil, the extraction rate of beef bone oil can be improved, while the problem of the single flavor of beef bone oil can be solved. A rich-flavored beef bone oil with a complex flavor of rich fat aroma, mutton aroma, meat aroma, roasted aroma and other complex flavors can be prepared and applied to the preparation of spicy hot pot base to add a sense of richness and mellowness to the hot pot base. Summary of the Invention

[0007] The purpose of this invention is to provide a method for preparing a rich-flavored beef bone oil by combining enzymatic hydrolysis and moderate fat oxidation, so as to solve the problems mentioned in the background art.

[0008] The technical solution of the present invention includes the following steps: preparation of bovine bone paste, enzymatic hydrolysis of bovine bone paste, Maillard aroma-generating reaction, multi-stage filtration, medium-temperature hydration degumming, and moderate oxidation.

[0009] The preparation of beef bone paste involves crushing beef bones in a crusher to obtain beef bone fragments with an average particle size of 1.0-1.5cm. The beef bone fragments are then injected into a high-pressure steam autoclave. After heating, the temperature of the beef bone paste is reduced to below 60℃ for later use.

[0010] Enzymatic hydrolysis of bovine bone paste: After cooling, the bovine bone paste is injected into an enzymatic hydrolysis tank. After the enzymatic hydrolysis is completed, the temperature of the enzymatic hydrolysis tank is raised to between 95-100℃, and the bovine bone enzymatic hydrolysate is inactivated for 10-15 minutes.

[0011] Maillard aroma-enhancing reaction: Bovine bone enzymatic hydrolysate is transported to Maillard aroma-enhancing tank. After the temperature of the bovine bone enzymatic hydrolysate drops to 70-80℃, xylose and glucose are added and stirred to induce the Maillard reaction in the bovine bone enzymatic hydrolysate.

[0012] After the Maillard aroma treatment, the beef bone mixture is first filtered through a primary filtration system with a pore size of 100-200 mesh to remove large-particle beef bone fragments. Then, the filtrate from the primary filtration is pumped to a disc-type three-phase centrifuge for centrifugation to separate crude beef bone oil, filtrate, and small-particle bone residue.

[0013] For medium-temperature hydration and degumming, crude tallow is poured into the hydration tank, with water added at a rate of 2.5-3 times the amount of latex. Water is added while stirring at a speed of 75-80 rpm. After adding water, stirring is maintained for 30 minutes. After stirring, the crude tallow is poured out at a speed of 2-3 minutes. 3 The feed is conveyed to a high-speed three-phase centrifuge at a speed of 5000-6000 r / min to separate the beef bone oil, degummed water and oil residue.

[0014] Moderate oxidation is performed by injecting beef bone oil into a sealed oxidation tank. The tank is equipped with a 1-meter-long stainless steel agitator and oxygen supply pipe at the top. An automatic temperature controller and temperature control device are installed externally to introduce a low flow rate of oxygen (0.4-0.6 L / min) while maintaining the agitator speed at 60-80 rpm. Simultaneously, the external automatic temperature control device raises the temperature of the crude beef bone oil inside the tank to between 60-70°C, and oxygenation is maintained for 50-60 minutes. After moderate oxidation, a rich-smelling beef bone oil is obtained.

[0015] Furthermore, the cattle bones are crushed in a crusher for 5-10 minutes; the high-pressure steam autoclave is heated to 90-95℃ for 25-30 minutes.

[0016] Furthermore, purified water is added to the enzymatic hydrolysis tank at a ratio of 1:1.5 (g / mL) to the liquid, along with 0.6%-1.0% papain and 0.2%-0.6% flavor protease by weight of the beef bone paste. Enzymatic hydrolysis is carried out at pH 7.0-7.5 and 50-60℃ for 3-4 hours, with stirring at a speed of 50-60 rpm.

[0017] Furthermore, the mixture is stirred at a speed of 80-90 r / min to induce the Maillard reaction in the bovine bone hydrolysate.

[0018] Furthermore, medium-temperature hydration degumming is performed, with the water temperature controlled at 65-70℃.

[0019] Furthermore, xylose (0.2%-0.3%) and glucose (0.1%-0.4%) of the bovine bone hydrolysate are added, and the mixture is stirred to induce the Maillard reaction in the bovine bone hydrolysate.

[0020] This invention provides an improved method for preparing a rich-flavored beef bone oil by combining enzymatic hydrolysis and moderate fat oxidation. Compared with the prior art, this method has the following improvements and advantages:

[0021] This invention improves the extraction efficiency of beef bone oil. Single-method extraction of beef bone oil results in low extraction rates, long cycles, and cumbersome processes. This invention, however, combines high-temperature steaming, enzymatic hydrolysis, and moderate fat oxidation to prepare a rich-flavored beef bone oil process with only six steps, reducing the preparation time to 7-10 hours and increasing the extraction rate by approximately 10-20%. This invention effectively saves time, process, and raw material costs, and also optimizes the complex flavor of the beef bone oil, producing a multi-flavored beef bone oil. Existing beef bone oil has a single flavor profile. This invention, starting from the formation pathway of oil flavor and the characteristics of beef bones themselves, incorporates Maillard aroma enhancement technology and moderate fat oxidation into the beef bone oil processing technology, improving the single flavor of the beef bone oil and forming a complex flavor profile including fat aroma, oil aroma, meat aroma, and roasted aroma. GC-O-MS was used to qualitatively and quantitatively analyze the volatile flavor of the rich-flavored beef bone oil. Compared with existing beef bone oil data, the relative concentrations of substances with a fatty aroma, such as heptanal, n-octanal, 2-heptenal, trans-2-octenal, trans, trans-2,4-heptadienal, n-pentanol, and n-heptenol, increased by 20-30%; the relative concentration of 2-undecenal with a meaty aroma increased by 25%; in addition, 2-pentylfuran with a beef aroma, 2,6-dimethylpyrazine with a roasted aroma, and 2-methylpyrazine with beef, nutty, and cocoa aromas were also detected in the rich-flavored beef bone oil. Detailed Implementation

[0022] The present invention will now be described in detail, and the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0023] This invention provides an improved method for preparing a rich-flavored beef bone oil by combining enzymatic hydrolysis and moderate fat oxidation. Example 1:

[0024] 1) Preparation of beef bone paste

[0025] The beef bones are crushed in a crusher for 10 minutes to obtain beef bone fragments with an average particle size of 1.0-1.5 cm. The beef bone fragments are then injected into a high-pressure steam reactor, which is heated to 90-95℃ for 30 minutes. After heating, the temperature of the beef bone paste is reduced to below 60℃ for later use.

[0026] 2) Enzymatic hydrolysis of beef bone paste

[0027] After cooling, the beef bone paste was poured into an enzymatic hydrolysis tank. Purified water was added at a material-to-liquid ratio of 1:1.5 (g / mL). Papain (1.0% by weight of the beef bone paste) and flavor protease (0.6% by weight of the beef bone paste) were added. Enzymatic hydrolysis was carried out at pH 7.0-7.5 and 50-60℃ for 4 hours, with stirring at 60 rpm. After hydrolysis, the temperature of the enzymatic hydrolysis tank was raised to 95-100℃, and the enzymes in the beef bone hydrolysate were inactivated for 15 minutes.

[0028] 3) Maillard aroma-enhancing reaction

[0029] The bovine bone hydrolysate is transferred to a Maillard aroma-producing tank. After the temperature of the bovine bone hydrolysate drops to 70-80℃, xylose (0.3%) and glucose (0.4%) are added to the bovine bone hydrolysate. The mixture is stirred at 90 r / min to induce the Maillard reaction in the bovine bone hydrolysate.

[0030] 4) Multi-stage filtration

[0031] After the Maillard aroma treatment, the beef bone mixture is first filtered through a primary filtration system with a pore size of 100-200 mesh to remove large-diameter beef bone fragments. Then, the filtrate after primary filtration is pumped to a disc centrifuge for centrifugation to separate crude beef bone oil, filtrate, and small-diameter bone residue.

[0032] 5) Medium-temperature hydration degumming

[0033] Pour crude tallow into a hydration tank, adding water at a ratio of 3:1 to the gum content. Maintain the water temperature at 65-70℃, adding water while stirring at a speed of 80 rpm. After adding water, continue stirring for 30 minutes. After stirring, pour the crude tallow into a container with a flow rate of 2-3 ml. 3 The feed is conveyed to a high-speed three-phase centrifuge at a speed of 6000 r / min to separate the beef bone oil, degummed water and oil residue.

[0034] 6) Moderate oxidation

[0035] Beef bone oil is injected into a sealed oxidation tank. The top of the tank is equipped with a 1-meter-long stainless steel agitator and an oxygen supply pipe. An automatic temperature controller and a temperature control device are installed externally. A low flow rate of oxygen is introduced at 0.6 L / min, while the agitator speed is maintained at 80 rpm. Simultaneously, the external automatic temperature control device raises the temperature of the crude beef bone oil inside the tank to between 60-70°C, and then oxygenation is maintained for 60 minutes. After the fat is properly oxidized, a rich and aromatic beef bone oil is obtained.

[0036] Implementation Example 2

[0037] 1) Preparation of beef bone paste

[0038] Same as Implementation Example 1.

[0039] 2) Enzymatic hydrolysis of beef bone paste

[0040] Same as Implementation Example 1.

[0041] 3) Maillard aroma-enhancing reaction

[0042] Same as Implementation Example 1.

[0043] 4) Multi-stage filtration

[0044] Same as Implementation Example 1.

[0045] 5) Medium-temperature hydration degumming

[0046] Same as Implementation Example 1.

[0047] 6) Moderate oxidation

[0048] Except for closing the oxygen supply channel, all parameters and conditions are the same as in Implementation Example 1.

[0049] Implementation Example 3

[0050] 1) Preparation of beef bone paste

[0051] Same as Implementation Example 1.

[0052] 2) Enzymatic hydrolysis of beef bone paste

[0053] Except for the absence of papain and flavor protease, the parameters and processes are consistent with those in Example 1.

[0054] 3) Maillard aroma-enhancing reaction

[0055] Except for the absence of xylose and glucose, the parameters and processes are consistent with those in Example 1.

[0056] 4) Multi-stage filtration

[0057] Same as Implementation Example 1.

[0058] 5) Medium-temperature hydration degumming

[0059] Same as Implementation Example 1.

[0060] 6) Moderate oxidation

[0061] Same as Implementation Example 1.

[0062] Implementation Example 4

[0063] 1) Preparation of beef bone paste

[0064] Same as Implementation Example 1.

[0065] 2) Enzymatic hydrolysis of beef bone paste

[0066] Except for the absence of papain and flavor protease, the parameters and processes are consistent with those in Example 1.

[0067] 3) Maillard aroma-enhancing reaction

[0068] Except for the absence of xylose and glucose, the parameters and processes are consistent with those in Example 1.

[0069] 4) Multi-stage filtration

[0070] Same as Implementation Example 1.

[0071] 5) Medium-temperature hydration degumming

[0072] Same as Implementation Example 1.

[0073] 6) Moderate oxidation

[0074] Except for closing the oxygen supply channel, all parameters and conditions are the same as in Implementation Example 1.

[0075] Comparison of Quality Indicators in Implementation Examples

[0076] 1. Oil extraction rate

[0077] The extraction rate of beef bone oil is calculated using the following formula:

[0078]

[0079] Table 1 Extraction rate of beef bone oil

[0080]

[0081] Note: Different letters in the same column indicate significant differences (p < 0.05).

[0082] Compared with Example 4, the extraction rate of bovine bone oil in Example 1 was significantly improved after combining enzymatic hydrolysis and moderate fat oxidation. However, in Example 3, since no compound enzyme preparation was used, there was no significant difference compared to Example 4. This indicates that combining compound protease preparation with high-temperature steaming can effectively improve the extraction rate of bovine bone oil. This is because when bovine bone paste is hydrolyzed with protease, some of the fat bound to the protein dissolves, thus increasing the extraction rate of bovine bone oil.

[0083] 2. Acid value

[0084] The acid value of beef bone oil was tested according to the method in GB 5009.229-2016 National Food Safety Standard - Determination of Acid Value in Food.

[0085] Table 2 Comparison of Acid Value (KOH) / (mg / g)

[0086]

[0087] Note: Different letters in the same column indicate significant differences (p < 0.05).

[0088] As shown in Table 2, the acid values ​​of Examples 1 and 3 are higher than those of Examples 2 and 4, indicating that moderate oxidation will increase the acid value of beef bone oil, but none of them exceed the ≤2.5(KOH) / (mg / g) specified in the "National Food Safety Standard for Edible Animal Oils" GB 10146-2015.

[0089] The difference in acid value between Examples 2 and 4 was not significant, indicating that the enzymatic hydrolysis of the complex protease and the Maillard aroma-enhancing reaction did not affect the acid value of the rich-flavored beef bone oil.

[0090] 3. Peroxide value

[0091] The peroxide value of beef bone oil was tested according to the method in GB 5009.227-2016 National Food Safety Standard for Determination of Peroxide Value in Food.

[0092] Table 3 Comparison of Peroxide Values

[0093]

[0094] Note: Different letters in the same column indicate significant differences (p < 0.05).

[0095] As shown in Table 3, the peroxide values ​​of Examples 1 and 3, which underwent moderate fat oxidation, were higher than those of Examples 2 and 4, which were not oxidized. This indicates that moderate fat oxidation increases the peroxide value of beef bone oil, but does not exceed the 0.20 mg / 100g limit specified in GB 10146-2015 National Food Safety Standard for Edible Animal Oils.

[0096] As shown in Table 3, the acid values ​​of Example 2 (without adequate oxidation) and Example 4 (without adequate oxidation and enzymatic hydrolysis) are not significantly different, indicating that enzymatic hydrolysis and Maillard aroma-enhancing reaction do not affect the peroxide value of the rich-flavored beef bone oil.

[0097] 4. Fatty acids

[0098] The fatty acids in rich-flavored beef bone oil were determined according to the first method (internal standard method) of the national standard GB 5009.168—2016 "National Food Safety Standard - Determination of Fatty Acids in Food".

[0099] Table 4 Comparison of Fatty Acid Content (%)

[0100]

[0101] Note: Different letters in the same row indicate significant differences (p < 0.05).

[0102] As shown in Table 4, there are six characteristic fatty acids in the rich-flavored beef bone oil: palmitic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, and trans-oleic acid. There were no significant differences in the fatty acid content among the four examples, indicating that enzymatic hydrolysis, Maillard aroma enhancement reaction, and moderate fat oxidation technology do not affect the fatty acid composition of the rich-flavored beef bone oil.

[0103] Furthermore, Table 4 shows that the rich beef bone oil has a high content of unsaturated fatty acids, accounting for more than 70% of the total fatty acid content.

[0104] 5. Volatile flavors

[0105] The volatile flavor of beef bone oil was determined by GC-O-MS.

[0106] Take 2g of butter sample (accurate to 0.001g) and place it in a 20mL headspace vial. Manually inject the sample using SPME under the following conditions: sample equilibrium temperature 60℃, equilibrium time 30min, extraction time 30min, and desorption time 5min.

[0107] GC-O-MS conditions

[0108] Gas chromatography parameters: The initial temperature was set to 40℃ and held constant for 2 min. The temperature was then increased as follows: first, at a rate of 3.5℃ / min to 145℃; then at a rate of 2℃ / min to 155℃; then at a rate of 3.5℃ / min to 188℃; then at a rate of 6℃ / min to 200℃; and finally at a rate of 10℃ / min to 220℃, held constant for 2 min. High-purity helium (99.9990%) was used as the carrier gas at a constant flow rate of 1.2 mL / min. The injection port temperature was 250℃, and the system was set to splitless operation.

[0109] Mass spectrometry parameters: Electron impact (EI) ion source, electron energy 70 eV, ion source temperature 220℃, quadrupole temperature 150℃, transfer line temperature 280℃, mass scan range m / z 40~220, solvent delay 5 min.

[0110] Data analysis methods

[0111] After the volatile components of the bovine bone oil sample were detected by gas chromatography-mass spectrometry, the compounds were searched using the NIST 14 computer mass spectrometry database and then qualitatively analyzed.

[0112] Table 5. Total Volatile Flavor Compounds and Their Relative Concentrations (ng / g)

[0113]

[0114]

[0115] Note: “—” in the table above indicates that it was not detected.

[0116] A total of 30 volatile flavor compounds were detected in the four implementation examples, including 30 in Example 1, 29 in Example 2, 27 in Example 3, and 24 in Example 4.

[0117] As shown in Table 5, Example 1, which combined enzymatic hydrolysis and moderate oxidation, had the highest relative concentration of volatile flavor compounds at 167,894.52 ng / g, significantly higher than the 50,432.11 ng / g in Example 4, which did not undergo enzymatic hydrolysis or moderate oxidation. The total amount of volatile flavor compounds in Examples 2 (enzymatic hydrolysis) and 3 (moderate oxidation) was significantly higher than in Example 4; however, it was also significantly lower than in Example 1, which combined enzymatic hydrolysis and moderate oxidation. This indicates that the combination of enzymatic hydrolysis and moderate oxidation of fats can significantly improve the variety and total amount of volatile flavor compounds in beef bone oil.

[0118] Table 6. Volatile flavor compounds with a "fatty aroma" in rich beef bone oil

[0119]

[0120] Note: “—” in the table above indicates that it was not detected.

[0121] Based on the odor descriptions of individual volatile flavor compounds, the rich-smelling beef bone oil contains seven substances with a "fatty aroma": heptanal, n-octanal, 2-heptenal, trans-2-octenal, trans, trans-2,4-heptadienal, n-pentanol, and n-heptanol. As shown in Table 6, the relative concentration of fatty aroma in Example 1, which combines enzymatic hydrolysis and moderate oxidation, is significantly higher than in the other three examples. Furthermore, the relative concentration of fatty aroma in Example 2, which underwent enzymatic hydrolysis, and Example 3, which underwent moderate fat oxidation, is also higher than in Example 4. This indicates that enzymatic hydrolysis and moderate fat oxidation can increase the content of fatty-smelling substances in beef bone oil.

[0122] Table 7. Volatile flavor compounds in rich beef bone oil that exhibit "beef aroma and roasted aroma".

[0123]

[0124]

[0125] Note: “—” in the table above indicates that it was not detected.

[0126] As shown in Table 7, there are four characteristic flavors in the rich beef bone oil that give it a beef aroma and roasted aroma: 2-undecenal, 2-pentylpyridine, 2,6-dimethylpyrazine, and 2-methylpyrazine. These substances were not detected in Example 4.

[0127] Compared with Example 3, which only underwent moderate fat oxidation, the total amount of substances exhibiting beef and roasted aromas in Example 2, which only underwent enzymatic hydrolysis, was about 10 times that in Example 3. This indicates that the Maillard aroma-generating reaction that occurs after enzymatic hydrolysis of beef bones is the key process for forming beef and roasted aromas.

[0128] Working principle: First, the beef bones are crushed in a crusher for 10 minutes to obtain beef bone fragments with an average particle size of 1.0-1.5cm. The beef bone fragments are then injected into a high-pressure steam reactor, which is heated to 90-95℃ for 30 minutes. After heating, the temperature of the beef bone paste is lowered to below 60℃ for later use. The cooled beef bone paste is then injected into an enzymatic hydrolysis tank, and purified water is added at a material-to-liquid ratio of 1:1.5 (g / mL). Papain and flavor protease at 1.0% of the weight of the beef bone paste and 0.6% of the weight of the paste are added. Enzymatic hydrolysis is carried out at a pH of 7.0-7.5 and a temperature of 50-60℃ for 4 hours, with stirring and enzymatic hydrolysis occurring at a speed of 60r / min. After enzymatic hydrolysis, the temperature of the enzymatic hydrolysis tank is raised to between 95-100℃ to inactivate the enzymes in the bovine bone hydrolysate for 15 minutes. The bovine bone hydrolysate is then transferred to the Maillard aroma-enhancing tank. After the temperature of the bovine bone hydrolysate drops to 70-80℃, xylose (0.3%) and glucose (0.4%) are added to the bovine bone hydrolysate. The mixture is stirred at 90 r / min to induce the Maillard reaction. After the Maillard aroma-enhancing process, the bovine bone mixture is first filtered through a primary filtration system with a pore size of 100-200 mesh to remove large-diameter bovine bone fragments from the mixture. The filtrate after primary filtration is then pumped to a disc-type three-phase centrifuge for separation, yielding crude beef bone oil, filtrate, and small-particle bone residue. The crude beef oil is then injected into a hydration tank, with water added at a rate three times the amount of gum content. The water temperature is controlled at 65-70℃, and water is added while stirring at a speed of 80 rpm. After the water addition is complete, stirring is maintained for 30 minutes. After stirring, the crude beef oil is poured out at a speed of 2-3 m... 3 The crude beef bone oil is fed to a high-speed three-phase centrifuge at a rate of 6000 rpm to separate the beef bone oil, degumming water, and oil residue. The beef bone oil is then injected into a sealed oxidation tank equipped with a 1-meter-long stainless steel agitator and oxygen supply pipe at the top. An automatic temperature controller and temperature control device are installed externally to introduce a low flow rate of oxygen (0.6 L / min) while maintaining the agitator speed at 80 rpm. Simultaneously, the external automatic temperature control device raises the temperature of the crude beef bone oil inside the tank to between 60-70°C, and then maintains oxygen supply for 60 minutes. After the fat is moderately oxidized, a rich and aromatic beef bone oil is obtained.

[0129] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein.

[0130] Rather, it must conform to the broadest range that is consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a rich-flavored beef bone oil by combining enzymatic hydrolysis and moderate fat oxidation, characterized in that: Includes the following steps: Preparation of ox bone paste, enzymatic hydrolysis of ox bone paste, Maillard aroma-generating reaction, multi-stage filtration, medium-temperature hydration degumming, and moderate oxidation; The preparation of beef bone paste involves crushing beef bones in a crusher to obtain beef bone fragments with an average particle size of 1.0-1.5cm. The beef bone fragments are then injected into a high-pressure steam autoclave. After heating, the temperature of the beef bone paste is reduced to below 60℃ for later use. Enzymatic hydrolysis of bovine bone paste: After cooling, the bovine bone paste is injected into an enzymatic hydrolysis tank. After the enzymatic hydrolysis is completed, the temperature of the enzymatic hydrolysis tank is raised to between 95-100℃, and the bovine bone enzymatic hydrolysate is inactivated for 10-15 minutes. Maillard aroma-enhancing reaction: Bovine bone enzymatic hydrolysate is transported to Maillard aroma-enhancing tank. After the temperature of the bovine bone enzymatic hydrolysate drops to 70-80℃, xylose and glucose are added and stirred to allow the bovine bone enzymatic hydrolysate to undergo the Maillard reaction. After the Maillard aroma treatment, the beef bone mixture is first filtered through a primary filtration system with a pore size of 100-200 mesh to remove large-diameter beef bone fragments. Then, the filtrate after primary filtration is pumped to a disc-type three-phase centrifuge for centrifugation to separate crude beef bone oil, filtrate, and small-diameter bone residue. Medium-temperature hydration degumming: Crude beef bone oil is injected into the hydration tank, with water added at a rate of 2.5-3 times the amount of gum. Water is added while stirring at a speed of 75-80 rpm. After adding water, stirring is maintained for 30 minutes. After stirring, the crude beef bone oil is poured out at a speed of 2-3 minutes... 3 The feed is conveyed to a high-speed three-phase centrifuge at a speed of 5000~6000 r / min to separate the beef bone oil, degummed water and oil residue. After moderate oxidation, the beef bone oil is injected into a sealed oxidation tank. The top of the oxidation tank is equipped with a 1-meter-long stainless steel agitator and an oxygen supply pipe. An automatic temperature controller and an automatic temperature control device are installed on the outside. A low flow rate of oxygen is introduced at a rate of 0.4-0.6 L / min, while the agitator speed is maintained at 60-80 rpm. At the same time, the temperature of the crude beef bone oil in the tank is raised to between 60-70°C using the automatic temperature control device on the outside of the oxidation tank. Then, the oxygen supply time is maintained for 50-60 minutes. After moderate oxidation of the fat, a rich and aromatic beef bone oil is obtained. The beef bones are crushed in a crusher for 5-10 minutes; the high-pressure steam autoclave is heated to 90-95℃ for 25-30 minutes. Add purified water to the enzymatic hydrolysis tank at a ratio of 1:1.5 (g / mL), and add papain at 0.6%-1.0% of the weight of the beef bone paste and flavor protease at 0.2%-0.6%. Enzymatic hydrolysis is carried out at pH 7.0-7.5 and 50-60℃ for 3-4 hours, while stirring at a speed of 50r / min-60r / min.

2. The method for preparing a rich-flavored beef bone oil by combining enzymatic hydrolysis and moderate fat oxidation according to claim 1, characterized in that: Stir at 80-90 r / min to induce the Maillard reaction in the bovine bone hydrolysate.

3. The method for preparing a rich-flavored beef bone oil by combining enzymatic hydrolysis and moderate fat oxidation according to claim 1, characterized in that: Medium-temperature hydration degumming, with water temperature controlled at 65-70℃.

4. The method for preparing a rich-flavored beef bone oil by combining enzymatic hydrolysis and moderate fat oxidation according to claim 1, characterized in that: Add xylose (0.2%-0.3%) and glucose (0.1%-0.4%) to the bovine bone hydrolysate, and stir to induce the Maillard reaction in the bovine bone hydrolysate.

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