Method for directionally regulating and controlling food flavor based on raw material background and endogenous addition
By determining the key precursor substances of endogenous flavor in agricultural products and carrying out standardized treatment and contact reactions, the problem of difficulty in targeted regulation of agricultural products in the prior art has been solved, and high-quality and healthy flavor products have been developed.
Patent Information
- Application Number
- CN202411386873.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-30
- Publication Date
- 2025-02-11
AI Technical Summary
The prior art is difficult to effectively regulate the flavor of agricultural products in a directional manner, and traditional methods rely on exogenous additives, which has high cost and health disputes.
By determining the key endogenous flavor precursor substances in agricultural product raw materials, standardized treatment and contact reactions are carried out to generate enriched flavor compounds, thereby targeting the regulation of food flavor.
It achieves the increase of ideal fragrance while maintaining the nutritional value of the product and consumption experience, and obtaining healthy and attractive flavor products.
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Figure CN119405002A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a method for directionally regulating food flavor based on raw material background and endogenous addition. Background Art
[0002] In the modern food industry, agricultural products can provide the main nutrients, but there are still certain technical difficulties in improving and regulating their flavor. Grain and oil are one of the main types of agricultural products. They are of many types and have complex flavors before and after processing. Excellent flavor is also one of the important indicators for their products to occupy the market. With the growing demand of consumers for health, environmental protection and flavor diversity, the development of agricultural products with unique flavors has become the focus of the industry. For example, roasted and sweet flavored nuts are gradually becoming popular, which can not only add flavor to dishes, but also enhance the overall sensory experience of food.
[0003] The production of traditional agricultural product flavor enhancement mainly relies on experience and exogenous addition of some flavor enhancers. Although it can guarantee its basic edible properties, it often lacks flavor diversity and richness. In the prior art, although there are methods to improve the flavor of agricultural products by changing the process, these methods often increase additional costs and may affect the quality and health attributes of the products. In addition, the use of certain chemical additives is highly controversial among consumers, and more and more people tend to choose natural products without exogenous additives.
[0004] In this context, it is particularly important to develop a production method that can control the flavor of agricultural products in a targeted manner. This method should be able to make comprehensive use of natural ingredients, avoid the use of synthetic flavors and additives, avoid the use of other compounds outside the agricultural product background, and maintain the nutritional content and flavor characteristics of vegetable oils during the production process.
[0005] The formation of roasted, sweet, nutty, and burnt flavors involves complex chemical reactions, such as the Maillard reaction. These reactions can naturally produce rich flavor substances during the heating and roasting process. However, how to precisely control these reaction conditions so that they can not only produce the desired flavor but also do not destroy the nutritional value and consumer experience of the product remains a technical challenge. Summary of the invention
[0006] In order to solve the above technical problems, the present invention proposes a method for directed regulation of food flavor based on raw material background and endogenous addition. By determining the key precursor substances for flavor formation and adding endogenous key precursor substances for flavor to react with the raw materials before processing, the ideal aroma can be effectively increased without destroying the nutritional value and consumer experience of the product, thereby obtaining a flavor product that is both healthy and rich in attractive aroma.
[0007] Based on this, the present invention provides a method for directional regulation of food flavor based on raw material background and endogenous addition, comprising: The material basis of agricultural product raw materials and the key endogenous flavor precursors in the nutritional background are clarified, and the standardized raw materials are contacted with the key endogenous flavor precursors to react to obtain a sample to be processed; the sample to be processed is processed to generate flavor compounds and enrich them in the product.
[0008] The present invention is a technology based on raw material material and its background, after endogenous addition of background material, moderate processing to enhance / enrich the flavor. It is based on the "four-step technology" of clear background-endogenous addition-standard processing-flavor analysis. The characteristic flavor compounds in the prepared product are enriched and fragrant, which is helpful for the development of special flavor products. This technology and product provides a new method for flavor enrichment of agricultural products and crops, and also provides a scientific basis for the development of new specialty products.
[0009] From the perspective of molecular level and material basis, the present invention comprehensively and specifically proposes the process of producing flavor products with roasted aroma, burnt aroma and sweet aroma. The development of the product is based on a comprehensive understanding of the precursor substances and formation mechanism of flavor compounds in the agricultural product processing process, without adding background substances that the crops themselves do not have. The method and product of the present invention provide a new method for enriching the flavor of agricultural products and a basis for developing new specialty products.
[0010] In some embodiments, the endogenous flavor key precursors are several times (>0×) the agricultural product raw material background.
[0011] In the present invention, the agricultural product raw materials may be agricultural product raw materials of different types or different qualities, such as seeds or fruits of different grains or oils, all of which are within the protection scope of the present invention.
[0012] In some embodiments, the agricultural product raw material includes oilseed kernels or grain crops; preferably at least one of rice, millet, wheat, soybeans, peanuts, rapeseed, sunflower seeds, grape seeds, flax seeds, and walnut kernels.
[0013] In some embodiments, the endogenous flavor key precursor substance includes at least one of a small molecule substance or a macromolecule substance; the small molecule substance includes at least one of an amino acid, a fatty acid, and an oligosaccharide; the macromolecule substance includes at least one of a protein and a lipid.
[0014] In some embodiments, the endogenous key flavor precursor substances are the difference endogenous key flavor precursor substances before and after raw material processing (baking, steaming, frying, pressing, crushing, frying, microwave treatment, infrared treatment).
[0015] In some embodiments, the endogenous key flavor precursor substances can be determined by conventional physicochemical analysis means and / or omics analysis means.
[0016] In some embodiments, the types of differential endogenous flavor key precursor substances include: amino acids, fatty acids, lipid groups, protein groups, oligosaccharide groups, and flavor groups.
[0017] Preferably, amino acids and fatty acids are determined using the national standard recommended methods "GB 5009.124-2016", "GB / T 30987-2020" and "GB 5009.168-2016".
[0018] Preferably, the lipidome determination method comprises: taking an appropriate amount of sample and mixing it with water, MTBE and methanol, taking the upper organic phase after ultrasonic extraction, drying it with nitrogen gas, adding isopropanol / acetonitrile solution for re-dissolution and then using it for LC-MS / MS detection.
[0019] Preferably, the proteome determination method comprises: extracting proteins by SDT cleavage method, then enzymatically digesting with trypsin, then desalting the peptides by C18 Cartridge, and then freeze-drying and re-dissolving the peptides for LC-MS / MS detection.
[0020] Preferably, the method for detecting the oligosaccharide group comprises: performing a derivatization reaction after vacuum freeze-drying the sample, and taking the derivatization solution for GC / MS detection.
[0021] Preferably, the method for detecting the flavor group includes: adding an internal standard to the sample for semi-quantitative analysis to obtain key flavor compounds.
[0022] In some embodiments, the above-mentioned omics analysis is combined to make the analysis results more accurate, which is conducive to more accurate screening of differential substance molecules. The key differential flavor precursors are determined by performing association analysis (correlation analysis, principal component analysis) between key differential flavor precursors and key flavor compounds before and after processing and during the flavor formation process.
[0023] Preferably, a univariate statistical analysis method is used to determine a numerical range standard (e.g., FC>1.5 or FC<0.67), and p<0.05 is used as a standard for screening key difference flavor precursor substances, and the key difference flavor precursor substances are analyzed; principal component analysis is used to analyze the differences within and between groups; partial least squares discriminant analysis and orthogonal partial least squares discriminant analysis are used to establish a discriminant model to screen key difference flavor precursor substances.
[0024] In the specific implementation process, the key difference flavor precursor substances screened are added endogenously. The endogenous added substances are compounds that the raw materials themselves have, and substances that are not contained in the raw material background are not added. The type and amount of the added precursor substances can be directional controlled according to the proportion of flavor substance generation, and the added amount is >0, not exceeding the standard recommended by the national standard.
[0025] In some embodiments, the method for preparing the standardized raw material comprises: crushing the fruit or seeds of the agricultural product to expose the contents.
[0026] Specifically, the method for preparing the standardized raw materials includes: splitting the samples according to physiological gaps, crushing them evenly, mechanically shearing them, etc., and then crushing and mixing the samples.
[0027] Preferably, the method for preparing the standardized raw material comprises: using a sharp tool to separate the embryo petals of fruits or seeds into two embryo petals or fine particles according to the physiological gap and then mixing them.
[0028] Preferably, the crushed particles are 1 / 2 to 1 / 1000 of their original volume.
[0029] The above operation can reduce the errors caused by individual differences and form a larger specific surface area for subsequent contact reactions, thereby increasing the accessibility of agricultural product raw materials and key precursors of endogenous flavors.
[0030] In some embodiments, the sample to be processed is packaged or unpackaged, and then processed to generate flavor compounds and enrich them in the product.
[0031] In some embodiments, the contact reaction is achieved by at least one of crushing, stirring, and blending.
[0032] Specifically, the contact reaction can be carried out under random mixing conditions, or can be processed in a fixed container or material packaging.
[0033] In some embodiments, the processing method includes at least one of baking, steaming, frying, pressing, crushing, frying, microwave treatment, and infrared treatment.
[0034] In some embodiments, the processing method includes: heating and baking the sample to be processed at a temperature above 25° C. for more than 2 minutes, and then physically squeezing out the oil to obtain a flavored vegetable oil sample.
[0035] In some embodiments, when the agricultural product raw material is peanuts and the processing method is roasting, the endogenous flavor key precursor substance is glucose, inositol, D-fructose, D-galactose, sucrose, xylitol or N-acetylglucosamine.
[0036] In some embodiments, when the key endogenous flavor precursor is glucose or xylitol or N-acetylglucosamine, baking the sample to be processed can enhance the sweetness and roasted aroma of the product; when the key endogenous flavor precursor is inositol or D-fructose or D-galactose, baking the sample to be processed can enhance the sweetness of the product; when the key endogenous flavor precursor is sucrose, baking the sample to be processed can enhance the sweetness and caramel aroma of the product.
[0037] Furthermore, the present invention provides a directed flavor-regulating product obtained by the method in any of the above embodiments.
[0038] Compared with the prior art, the present invention has the following beneficial effects: The present invention provides a method for directional control of food flavor based on raw material background and endogenous addition, which can meet the market demand for high-quality, delicious and flavorful products, promote the sustainable development of the agricultural product processing industry, and enhance consumers' eating experience. Through the technology of the present invention, modern consumers will be able to enjoy richer and more diverse flavors to cater to the ever-changing dietary culture and health needs. BRIEF DESCRIPTION OF THE DRAWINGS
[0039] Figure 1 It is a schematic diagram of the technical idea flow of the present invention.
[0040] Figure 2 This is a flow chart of the processing experiment of the present invention.
[0041] Figure 3 This is a sensory diagram of flavor changes after adding the key precursor oligosaccharides of the present invention. A represents a blank sample without any treatment, B represents a sample that has been processed but has no endogenous addition, CI represents samples of seven different oligosaccharide substances (glucose, inositol, D-fructose, D-galactose, sucrose, xylitol, N-acetylglucosamine) added according to the examples, and the subsequent numbers represent the multiples of addition, for example C1 represents one-fold addition, and C2 represents two-fold addition.
[0042] Figure 4 This is a principal component analysis diagram of the electronic nose for flavor changes after adding key precursor oligosaccharides in Examples 1-7 of the present invention.
[0043] Figure 5 The electronic nose correlation analysis and hierarchical clustering diagram of flavor changes after adding key precursor oligosaccharides in Examples 1-7 of the present invention, A represents a blank sample without any treatment, B represents a sample that has been processed but has no endogenous addition, CI represents samples of seven different oligosaccharide substances (glucose, inositol, D-fructose, D-galactose, sucrose, xylitol, N-acetylglucosamine) added according to the examples, and the subsequent numbers represent the addition multiples, for example C1 is added once, and C2 is added twice. DETAILED DESCRIPTION
[0044] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0045] If no specific techniques or conditions are specified in the examples, all are carried out according to conventional methods or the techniques or conditions described in the literature in the field, or according to the product instructions. If no manufacturer is specified for the reagents and instruments used, all are conventional products that can be purchased through regular channels.
[0046] The schematic diagram of the process in the following embodiment is as follows Figure 1 The processing experiment flow chart is shown in Figure 2 As shown. The following example takes the processing of JG1 peanuts as an example, takes the oligosaccharide substance background as a breakthrough, takes the hot roasting process as the focus, takes the characteristic flavor of peanut roasting as the goal, and uses the method of the present invention to develop a method for directional regulation of roasted peanut flavor based on the raw material background and endogenous addition. Specifically, samples of JG1 peanuts before and after roasting at 160°C for 20 min are vacuum freeze-dried and then derivatized, and the derivatized solution is used for GC / MS detection to determine the endogenous flavor key oligosaccharide precursor substances before and after roasting.
[0047] The specific steps are as follows: sugar extraction and derivatization: the sample was freeze-dried in vacuum and ground into powder using a ball mill (30 Hz, 1.5 min). 20 mg of the powder was weighed into a corresponding numbered centrifuge tube. 500 μL of methanol: isopropanol: water (3:3:2, v / v / v) extract was added to the sample, vortexed for 3 min, and ultrasonicated in a 4°C water bath for 30 min. The sample was centrifuged at 4°C and 12,000 r / min for 3 min, 50 μL of the supernatant was aspirated, 20 μL of an internal standard solution with a concentration of 1000 μg / mL was added, nitrogen was blown, and freeze-dried in a freeze dryer. 100 μL of methoxyammonium pyridine (15 mg / mL) was added, and the sample was incubated at 37°C for 2 h. Subsequently, 100 μL of BSTFA was added and the sample was incubated at 37°C for 30 min to obtain a derivatization solution. 50 μL of the derivatization solution was transferred and diluted to 1 mL with n-hexane, and 0.22 The filtrate was stored in a brown injection bottle for GC-MS analysis.
[0048] GC-MS analysis of oligosaccharide group: data acquisition: injection volume 1 μL; split mode: 5:1; carrier gas: helium; chromatographic column: DB-5MS (30 mx 0.25 mm x 0.25 μm); column flow rate: 1 mL / min; column oven temperature program: 160°C for 1 min, 6°C / min to 200°C, 10°C / min to 270°C, 20°C / min to 320°C and hold for 5.5 min; transfer line temperature: 280°C; ion source temperature: 230°C; quadrupole temperature: 150°C; ionization voltage: 70 eV; scan mode: SIM; solvent delay: 4 min.
[0049] The background of peanut oligosaccharides detected by GC / MS is: sucrose>raffinose>inositol>glucose>D-fructose>1,6-anhydro-β-D-glucose>xylitol>D-galactose>D-sorbitol>D-arabinose>D-xylose>N-acetylglucosamine>D-mannose>arabinitol>D-xylulose>trehalose. The oligosaccharide molecules before and after roasting peanuts are: glucose, inositol, D-fructose, D-galactose, sucrose, xylitol, N-acetylglucosamine.
[0050] The sensory standards for evaluating flavor changes after adding key precursor oligosaccharides in the following Examples 1-7 are shown in Table 1.
[0051] Table 1
[0052] Example 1
[0053] This embodiment provides a method for directional control of food flavor based on raw material background and endogenous addition, the steps comprising: Step 1: Determine the peanut raw material JG1 as the experimental sample. Based on oligosaccharides, determine that differential oligosaccharide molecules will produce key flavor compounds. Based on 160°C baking, determine that the key precursor substances of endogenous flavors are glucose, and the flavor compounds involved are mainly sweet, roasted and caramelized; Step 2: Standardized pretreatment: Use a sharp tool to separate the peanut embryo into two embryos according to the physiological gap, add them to the raw materials, and add one times (1×, 0.00686 g / 100g) and two times (2×, 0.01372 g / 100g) of the background glucose of the peanut raw materials and mix well; Step 3, crushing the endogenously added glucose and peanut embryo petals into 1 / 30 of the size of the original peanut kernels; Step 4: Pack the blended samples with absorbent cotton gauze, with each package weighing 10-15 g, so that the fully mixed samples can be in full contact with the endogenously added glucose, as samples to be processed; Step 5: bake the sample to be processed at 160°C for 20 min to obtain peanut crumbs.
[0054] Using sensory analysis and electronic nose data analysis, combined with principal component analysis, hierarchical cluster analysis, and correlation analysis, peanut samples before and after endogenous addition were analyzed. The results are as follows Figure 3-5 As shown, after endogenous addition of glucose, the flavor of the product changed significantly. According to the flavor description, the main enhancements were sweet and roasted aromas.
[0055] Example 2
[0056] This embodiment provides a method for directional control of food flavor based on raw material background and endogenous addition, the steps comprising: Step 1: Determine the peanut raw material JG1 as the experimental sample. Based on oligosaccharides, determine that differential oligosaccharide molecules will produce key flavor compounds. Based on 160°C baking, determine that the key precursor substance of endogenous flavor is inositol. The flavor compounds involved are mainly described as sweet, roasted and burnt. Step 2: Standardized pretreatment: Use a sharp tool to separate the peanut embryo into two embryos according to the physiological gap, add them to the raw materials, and add one times (1×, 0.01747 g / 100g) and two times (2×, 0.03494 g / 100g) of the inositol background of the peanut raw materials and mix well; Step 3, crushing the endogenously added inositol and peanut embryo petals into 1 / 30 of the size of the original peanut kernel; Step 4: Pack the blended samples with absorbent cotton gauze, with each package weighing 10-15 g, so that the fully mixed samples can be fully accessible to the endogenously added inositol, as samples to be processed; Step 5: bake the sample to be processed at 160°C for 20 min to obtain peanut crumbs.
[0057] Using sensory analysis and electronic nose data analysis, combined with principal component analysis, hierarchical cluster analysis, and correlation analysis, peanut samples before and after endogenous addition were analyzed. The results are as follows Figure 3-5 As shown, after endogenous addition of inositol, the flavor of the product changed significantly, and according to the flavor description, the main enhancement was the sweet aroma.
[0058] Example 3
[0059] This embodiment provides a method for directional control of food flavor based on raw material background and endogenous addition, the steps comprising: Step 1: Determine the peanut raw material JG1 as the experimental sample. Based on oligosaccharides, determine that differential oligosaccharide molecules will produce key flavor compounds. Based on 160°C baking, determine that the key precursor of endogenous flavor is D-fructose, and the flavor compounds involved are mainly sweet, roasted and caramelized; Step 2: Standardized pretreatment: Use a sharp tool to separate the peanut embryo into two embryos according to the physiological gap, add them to the raw materials, and add one times (1×, 0.00452 g / 100g) and two times (2×, 0.00904 g / 100g) of the D-fructose in the peanut raw material and mix well; Step 3, crushing the endogenously added D-fructose and peanut embryo petals into 1 / 30 of the size of the original peanut kernels; Step 4: Pack the blended samples with absorbent cotton gauze, with each package weighing 10-15 g, so that the fully mixed samples can be fully accessible to the endogenously added D-fructose, as samples to be processed; Step 5: bake the sample to be processed at 160°C for 20 min to obtain peanut crumbs.
[0060] Using sensory analysis and electronic nose data analysis, combined with principal component analysis, hierarchical cluster analysis, and correlation analysis, peanut samples before and after endogenous addition were analyzed. The results are as follows Figure 3-5 As shown, after endogenous addition of D-fructose, the flavor of the product changed significantly. According to the flavor description, the main enhancement was the sweet aroma.
[0061] Example 4
[0062] This embodiment provides a method for directional control of food flavor based on raw material background and endogenous addition, the steps comprising: Step 1: Determine the peanut raw material JG1 as the experimental sample. Based on oligosaccharides, determine that differential oligosaccharide molecules will produce key flavor compounds. Based on 160°C baking, determine that the key precursor of endogenous flavor is D-galactose, and the flavor compounds involved are mainly sweet, roasted and caramelized; Step 2, standardized pretreatment: Use a sharp tool to separate the peanut embryo into two embryos according to the physiological gap, and then add them to the raw materials, and add one times (1×, 0.00117 g / 100g) and two times (2×, 0.00234 g / 100g) of the D-galactose background of the peanut raw materials and mix well; Step 3, crushing the endogenously added D-galactose and peanut embryo petals into 1 / 30 of the size of the original peanut kernel; Step 4: Pack the blended samples with absorbent cotton gauze, with each package weighing 10-15 g, so that the fully mixed samples can be fully accessible to the endogenously added D-galactose, as samples to be processed; Step 5: bake the sample to be processed at 160°C for 20 min to obtain peanut crumbs.
[0063] Using sensory analysis and electronic nose data analysis, combined with principal component analysis, hierarchical cluster analysis, and correlation analysis, peanut samples before and after endogenous addition were analyzed. The results are as follows Figure 3-5 As shown, after endogenous addition of D-galactose, the flavor of the product changed significantly. According to the flavor description, the main enhancement was the sweet aroma.
[0064] Example 5
[0065] This embodiment provides a method for directional control of food flavor based on raw material background and endogenous addition, the steps comprising: Step 1: Determine the peanut raw material JG1 as the experimental sample. Based on oligosaccharides, determine that differential oligosaccharide molecules will produce key flavor compounds. Based on 160°C baking, determine that the key precursor of endogenous flavor is sucrose, and the flavor compounds involved are mainly sweet, roasted and burnt; Step 2: Standardized pretreatment: Use a sharp tool to separate the peanut embryo into two embryos according to the physiological gap, add them to the raw materials, and add one times (1×, 4.75755 g / 100g) and two times (2×, 9.51510 g / 100g) the sucrose background of the peanut raw materials and mix well; Step 3, crushing the endogenously added sucrose and peanut embryo petals into 1 / 30 of the size of the original peanut kernels; Step 4: Pack the blended samples with absorbent cotton gauze, with each package weighing 10-15 g, so that the fully mixed samples can be in full contact with the endogenously added sucrose, as samples to be processed; Step 5: bake the sample to be processed at 160°C for 20 min to obtain peanut crumbs.
[0066] Using sensory analysis and electronic nose data analysis, combined with principal component analysis, hierarchical cluster analysis, and correlation analysis, peanut samples before and after endogenous addition were analyzed. The results are as follows Figure 3-5 As shown, after endogenous addition of sucrose, the flavor of the product changed significantly. According to the flavor description, the main enhancements were sweet and caramel aromas.
[0067] Example 6
[0068] This embodiment provides a method for directional control of food flavor based on raw material background and endogenous addition, the steps comprising: Step 1: Determine the peanut raw material JG1 as the experimental sample. Based on oligosaccharides, determine that differential oligosaccharide molecules will produce key flavor compounds. Based on 160°C baking, determine that the key precursor of endogenous flavor is xylitol, and the flavor compounds involved are mainly sweet, roasted and burnt; Step 2, standardized pretreatment: Use a sharp tool to separate the peanut embryo into two embryos according to the physiological gap, and then add them to the raw materials, and add one times (1×, 0.00087 g / 100g) and two times (2×, 0.00174 g / 100g) of the background xylitol of the peanut raw materials and mix well; Step 3, crushing the endogenously added xylitol and peanut embryo petals into 1 / 30 of the size of the original peanut kernels; Step 4: Pack the blended samples with absorbent cotton gauze, with each package weighing 10-15 g, so that the fully mixed samples can be in full contact with the endogenously added xylitol, as samples to be processed; Step 5: bake the sample to be processed at 160°C for 20 min to obtain peanut crumbs.
[0069] Using sensory analysis and electronic nose data analysis, combined with principal component analysis, hierarchical cluster analysis, and correlation analysis, peanut samples before and after endogenous addition were analyzed. The results are as follows Figure 3-5 As shown, after endogenous addition of xylitol, the flavor of the product changed significantly. According to the flavor description, the main enhancements were sweet and roasted aromas.
[0070] Example 7
[0071] This embodiment provides a method for directional control of food flavor based on raw material background and endogenous addition, the steps comprising: Step 1: Determine the peanut raw material JG1 as the experimental sample. Based on oligosaccharides, determine that differential oligosaccharide molecules will produce key flavor compounds. Based on 160°C baking, determine that the key precursor of endogenous flavor is N-acetylglucosamine, and the flavor compounds involved are mainly described as sweet, roasted and burnt; Step 2: Standardized pretreatment: Use a sharp tool to separate the peanut embryo into two embryos according to the physiological gap, and then add them to the raw materials, and add one times (1×, 0.00189 g / 100g) and two times (2×, 0.00378 g / 100g) of the background N-acetylglucosamine of the peanut raw materials and mix well; Step 3, crushing the endogenously added N-acetylglucosamine and peanut embryo petals into 1 / 30 of the size of the original peanut kernel; Step 4: Pack the blended samples with absorbent cotton gauze, with each package weighing 10-15 g, so that the fully mixed samples can be fully accessible to the endogenously added N-acetylglucosamine, as samples to be processed; Step 5: bake the sample to be processed at 160°C for 20 min to obtain peanut crumbs.
[0072] Using sensory analysis and electronic nose data analysis, combined with principal component analysis, hierarchical cluster analysis, and correlation analysis, peanut samples before and after endogenous addition were analyzed. The results are as follows Figure 3-5 As shown, after endogenous addition of N-acetylglucosamine, the flavor of the product changed significantly. According to the flavor description, the main enhancements were sweet and roasted aromas.
[0073] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for directional control of food flavor based on raw material background and endogenous addition, characterized in that: include: The material basis of agricultural product raw materials and the key endogenous flavor precursors in the nutritional background are clarified, and the standardized raw materials are contacted with the key endogenous flavor precursors to react to obtain a sample to be processed; the sample to be processed is processed to generate flavor compounds and enrich them in the product.
2. The method according to claim 1, characterized in that: The agricultural product raw materials include oil seed kernels or grain crops; preferably at least one of rice, millet, wheat, soybean, peanut, rapeseed, sunflower seeds, grape seeds, flax seeds, and walnut kernels.
3. The method according to claim 1, characterized in that The endogenous flavor key precursor substance includes at least one of a small molecule substance or a macromolecule substance; the small molecule substance includes at least one of an amino acid, a fatty acid, and an oligosaccharide; the macromolecule substance includes at least one of a protein and a lipid.
4. The method according to claim 1, characterized in that The method for preparing the standardized raw material comprises: crushing the fruit or seeds of the agricultural product to expose the contents.
5. The method according to claim 1, characterized in that The sample to be processed is packaged or not packaged, and then processed to generate flavor compounds and enrich them in the product.
6. The method according to claim 1, characterized in that The contact reaction is achieved by at least one of pulverizing, stirring and blending.
7. The method according to claim 1, characterized in that The processing method includes at least one of baking, steaming, frying, pressing, crushing, frying, microwave treatment, and infrared treatment.
8. The method according to claim 7, characterized in that The processing method includes: heating and baking the sample to be processed at above 25° C. for more than 2 minutes, and then physically squeezing out the oil to obtain a flavored vegetable oil sample.
9. The method according to claim 1, characterized in that: When the agricultural product raw material is peanuts and the processing method is roasting, the endogenous flavor key precursor substance is glucose, inositol, D-fructose, D-galactose, sucrose, xylitol or N-acetylglucosamine.
10. A directional flavor control product, characterized in that: It is prepared by the method according to any one of claims 1 to 9.