Fermentation type red oil essence with high stability and preparation method of fermentation type red oil essence

Abstract

The invention discloses fermentation type red oil essence with high stability and a preparation method thereof.The preparation method comprises the steps that dried chilies are cut off, seeds are removed, then the dried chilies are added into water, stirring treatment is conducted at the temperature of 50-60 DEG C, and mixed slurry is obtained; adding lipase into the mixed slurry, performing enzymolysis for 1.5-2 hours, after enzyme deactivation, continuing to add cellulase and pectinase, performing enzymolysis for 2.0-2.5 hours, and performing enzyme deactivation and sieving to obtain enzymatic hydrolysate; adding compound zymophyte into the enzymatic hydrolysate, fermenting at 20-25 DEG C for 48 hours, heating to 30-35 DEG C, and fermenting for 24 hours to obtain a fermentation product; performing flavor extraction on the fermentation product by using sunflower seed oil to obtain an oil phase, adding a chili base into the oil phase, and stirring at room temperature for 1-2 hours to obtain red oil; and carrying out embedding emulsification and spray drying to prepare the red oil essence. The red oil essence prepared by the method disclosed by the invention has the advantages of low pungency, distinct layering of mellow fragrance and ester fragrance, mellow taste, no foreign flavor, strong and lasting flavor and strong temperature resistance.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food additives, in particular, the present application relates to a red oil flavor, more particularly, the present application relates to a fermented red oil flavor with strong stability and a preparation method thereof. BACKGROUND

[0002] As the core flavor additive of Sichuan cuisine, hot pot and other spicy dishes, the market size of red oil flavor has been expanding in recent years, greatly meeting the consumer's pursuit of hot and fresh fragrance, and widely used in potato chips, dried bean curd and other products, helping products stand out in the market.

[0003] In related technologies, red oil flavor is prepared by pure chemical blending method, which can simulate spicy taste and basic aroma through artificially synthesized capsaicin analogues, aldehydes and other compounds, but there are deficiencies in flavor level and realism. The blended flavor often cannot restore the complex flavor system formed by natural peppers during growth and processing, not only has a harsh spicy taste, but also often has a significant pepper astringent taste, which is quite different from fresh peppers or natural red oil flavor prepared by traditional process, and it is difficult to meet the consumer's demand for "natural flavor".

[0004] Although the traditional fermentation method for preparing red oil flavor solves the problem of natural flavor to some extent, the traditional fermentation process generates a small number of flavor substances, only a small amount of alcohols and organic acids, and the flavor is not rich enough. And when in a high-temperature storage environment, the flavor substances in the flavor are easy to accelerate the volatilization and loss, and at the same time, chemical reactions may occur, causing the product to discolor and the quality to decline. SUMMARY

[0005] The present application aims to at least solve one of the technical problems in the related art, and therefore provides a fermented red oil flavor with strong stability and a preparation method thereof.

[0006] The present application adopts the following technical solutions: In a first aspect, The present application provides a preparation method of red oil flavor, comprising the following steps: (1) After cutting and removing the seeds of dried peppers, add water, stir at 50-60℃ for 20-30min to obtain a mixed slurry; (2) Add lipase to the mixed slurry, and hydrolyze at 35-40℃ and pH 6.0-7.0 for 1.5-2h, then continue to add cellulase and pectinase, and hydrolyze at 45-50℃ and pH 4.5-5.0 for 2.0-2.5h, and then kill the enzyme, sieve and obtain an enzyme hydrolysate; (3) adding complex fermentation bacteria to the enzymatic hydrolysate, first fermenting at 20-25°C for 48 h, then raising the temperature to 30-35°C for 24 h to obtain a fermentation product; the complex fermentation bacteria are obtained by mixing yeast and lactic acid bacteria at a mass ratio of 2:3; (4) extracting an oil phase from the fermentation product by flavor extraction using sunflower seed oil, and adding a pepper fragrance base to the oil phase, the components of the pepper fragrance base including ethyl maltol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-mercapto-1-hexanol, methyl (2-methyl-3-furyl) disulfide, ethyl acetate, ethyl lactate, Zanthoxylum oil, onion oil, caprylocaproyl glycerol, and solvent sunflower seed oil; the addition amount of the pepper fragrance base is 0.25-0.35% of the mass of the oil phase, and the mixture is stirred at room temperature for 1-2 h to obtain a red oil; (5) embedding and emulsifying, and then spray drying to obtain the red oil fragrance.

[0007] In some embodiments, in step (1), the dried chili peppers are mixed with water at a mass ratio of 1:(4-6) after being cut and deseeded, and more preferably at a mass ratio of 1:5.

[0008] In some embodiments, in step (2), the addition amount of the lipase is 0.15-0.25% of the mass of the mixed slurry, the addition amount of the complex cellulase is 0.25-0.35% of the mass of the mixed slurry, and the addition amount of the pectinase is 0.05-0.15% of the mass of the mixed slurry.

[0009] In some embodiments, in step (2), the enzyme inactivation treatment is performed by raising the temperature to 100-120°C for 10-30 min, and the sieving is performed through a 100-mesh sieve.

[0010] In some embodiments, in step (3), the addition amount of the complex fermentation bacteria is 4.5-5.5% of the mass of the enzymatic hydrolysate.

[0011] In some embodiments, in step (4), the extraction conditions of the sunflower seed oil are as follows: the mass ratio of the fermentation product to the sunflower seed oil is 1.5:1, the extraction temperature is 55-65°C, and the extraction time is 1.5-2.0 h.

[0012] In some embodiments, in step (4), the components and mass percentages of the pepper fragrance base are as follows: ethyl maltol: 0.5%, 4-hydroxy-2,5-dimethyl-3(2H)-furanone: 1.0%, 3-mercapto-1-hexanol: 0.3%, methyl (2-methyl-3-furyl) disulfide: 0.5%, ethyl acetate: 0.3%, ethyl lactate: 0.4%, Zanthoxylum oil: 0.3%, onion oil: 0.2%, caprylocaproyl glycerol: 1.5%, and sunflower seed oil: 95%.

[0013] In some embodiments, in step (5), the embedding emulsification is that the red oil prepared in step (4) is stirred uniformly with wall materials, and the wall materials are one or more of malt dextrin, sodium octenyl succinate starch, and gum arabic.

[0014] More preferably, the wall materials are a combination of malt dextrin, sodium octenyl succinate starch, and gum arabic, with a mass ratio of 6:3:1.

[0015] In some embodiments, in step (5), the mass ratio of the red oil prepared in step (4) to the wall materials is 1: (4-6).

[0016] In some embodiments, in step (5), the inlet air temperature of the spray drying is 180-200°C, and the outlet air temperature is 90-100°C.

[0017] The second aspect, The application also provides a red oil flavor prepared by the method comprising the above steps.

[0018] The third aspect, The application also provides an application of the red oil flavor in food processing.

[0019] In some application embodiments, the food is a snack food.

[0020] In some application embodiments, the snack food is konjac crisp, dried bean curd, potato chips, etc.

[0021] In some embodiments, the addition amount of the red oil flavor is 0.1-0.3%.

[0022] The application has the following advantages and beneficial effects: (1) The method of the application prepares a red oil flavor with low spiciness, clear alcohol and ester flavors, mellow taste, no off-flavor, rich and long-lasting flavor, and strong temperature resistance.

[0023] (2) In the method of the application, a segmented enzymatic hydrolysis process is used to fully release flavor substances. First, lipase is used for directional enzymatic hydrolysis of capsaicin, which reduces the content of capsaicin while retaining flavor components. Then, compound cellulase is added to break down cell walls, and pectinase is added to degrade pectin, so that the flavor substances are completely released.

[0024] (3) The application uses a segmented temperature control fermentation method. In the early stage of fermentation, by controlling a lower temperature, microorganisms preferentially decompose sugar substances in the chili, generating alcohol substances such as alcohol and organic acids, thereby laying a foundation for the overall flavor. After increasing the fermentation temperature, the microorganisms convert amino acids in the chili into ester substances such as esters and nitrogen-containing heterocyclic compounds, thereby enriching the flavor levels. BRIEF DESCRIPTION OF DRAWINGS

[0025] Figure 1 Total ion chromatogram of volatile components of red oil flavor prepared for Example 1 of the present application. DETAILED DESCRIPTION

[0026] The following examples of the present application are described in detail below, and the examples described below are exemplary and are intended to explain the present application, and cannot be understood as a limitation of the present application.

[0027] Unless otherwise specified, the raw materials and reagents used in the following examples are commercially available or can be prepared by known methods.

[0028] Unless otherwise specified, the scientific and technical terms used herein have the meanings commonly understood by a person skilled in the art.

[0029] In this document, where a range of values is described, it is understood that disclosure of all possible subranges between the stated range of values, and disclosure of all specific numerical values within the stated range of values, are intended to be included within the scope of the disclosure, even if not explicitly stated.

[0030] In this document, in relation to "first aspect", "second aspect", "third aspect" and the like, the terms "first", "second", "third" and the like are only for the purpose of description, and cannot be understood as indicating or implying relative importance or quantity, nor can it be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", "fourth" and the like only serve the purpose of non-exhaustive enumeration description, and it should be understood that they do not constitute a closed limitation on the quantity.

[0031] The following are specific examples and comparative examples of the present application, and it needs to be further explained that the schemes of the following comparative examples are not prior art, but are set only for comparison with the schemes of the examples, and do not limit the present application.

[0032] In the examples and comparative examples of the present application, the sources of raw materials are as follows: Lipase: Shandong Longkete Enzyme Preparation Co., Ltd.; food grade 100,000 u / g.

[0033] Cellulase: Ningxia Xiasen Industrial Group Co., Ltd.; (CEL-01) 11,000 u / g.

[0034] Pectinase: Ningxia Xiasen Industrial Group Co., Ltd.; food grade pectinase 60,000 u / ml.

[0035] Neutral protease: Xi'an Polygen Bioscience Co., Ltd.; food grade 100,000 u / g.

[0036] Alpha-amylase: Jiangsu Ruikangle Technology Co., Ltd.; food grade 100,000 u / g.

[0037] Saccharomyces cerevisiae: Shaanxi Qianwei Biotechnology Co., Ltd.; 20 billion CFU / g.

[0038] Lactic acid bacteria: Minsheng Zhongke Jiayi (Shandong) Biotechnology Co., Ltd.; freeze-dried lactic acid bacteria powder (100 billion CFU / g).

[0039] Example 1

[0040] A preparation method of a red oil flavor, comprising the following steps: (1) After cutting and removing the seeds of dried chili peppers (Erjingtiao), add water according to a mass ratio of 1:5, stir and treat at 55°C for 25 min to obtain a mixed slurry; (2) Add lipase to the mixed slurry, and carry out enzymolysis at 37°C and pH 6.5 for 2 h, then increase the temperature to 100°C, inactivate the enzyme for 20 min, continue to add cellulase and pectinase, and carry out enzyme for 2.5 h at 50°C and pH 4.5, then increase the temperature to 100°C, inactivate the enzyme for 20 min, and pass through a 100-mesh sieve to obtain an enzyme solution; the addition amount of the lipase is 0.2wt% of the mass of the mixed slurry, the addition amount of the complex cellulase is 0.3wt% of the mass of the mixed slurry, and the addition amount of the pectinase is 0.1wt% of the mass of the mixed slurry; (3) Add a complex fermentation bacteria to the enzyme solution, first ferment at 25°C for 48 h, then increase the temperature to 35°C and ferment for 24 h to obtain a fermentation product; the addition amount of the complex fermentation bacteria is 5.0% of the mass of the enzyme solution; the complex fermentation bacteria is a mixture of yeast and lactic acid bacteria in a mass ratio of 2:3; (4) Extract the oil phase from the fermentation product by flavoring with sunflower seed oil, the mass ratio of the fermentation product to the sunflower seed oil is 1.5:1, the extraction temperature is 60°C, and the extraction time is 1.8 h. Add a pepper base to the oil phase, the addition amount of the pepper base is 0.3wt% of the mass of the oil phase, stir at room temperature for 1.5 hours to obtain a red oil; The components and mass percentages of the pepper base are as follows: ethyl maltol 0.5%, 4-hydroxy-2,5-dimethyl-3(2H)-furanone 1.0%, 3-mercapto-1-hexanol 0.3%, methyl (2-methyl-3-furyl) disulfide 0.5%, ethyl acetate 0.3%, ethyl lactate 0.4%, pepper oil 0.3%, onion oil 0.2%, caprylocaproyl glycerides 1.5%, and sunflower seed oil 95%.

[0041] (5) Stir the red oil prepared in step (4) and wall material uniformly according to a mass ratio of 1:5, homogenize, the mass ratio of the wall material maltodextrin, octenyl succinic anhydride sodium starch, and gum arabic is 6:3:1, then spray dry under the conditions of an inlet air temperature of 190°C and an outlet air temperature of 95°C to prepare the red oil flavor.

[0042] Example 2

[0043] A preparation method of red oil flavor, comprising the following steps: (1) After cutting and removing seeds of dried chili (Jingtiao), add water according to a mass ratio of 1:5, and stir at 58℃ for 25 min to obtain a mixed slurry; (2) Add lipase to the mixed slurry, and carry out enzymolysis at 35℃ and pH 6.8 for 2 h, then increase the temperature to 100℃, and inactivate the enzyme for 20 min, and then continue to add cellulase and pectinase, and carry out enzymolysis at 48℃ and pH 5.0 for 2.2 h, then increase the temperature to 100℃, and inactivate the enzyme for 20 min, and then pass through a 100-mesh sieve to obtain an enzymolysis liquor; the addition amount of the lipase is 0.15 wt% of the mass of the mixed slurry, the addition amount of the complex cellulase is 0.35 wt% of the mass of the mixed slurry, and the addition amount of the pectinase is 0.1 wt% of the mass of the mixed slurry; (3) Add a complex fermentation bacteria to the enzymolysis liquor, and carry out fermentation at 22℃ for 48 h, and then increase the temperature to 30℃ and carry out fermentation for 24 h to obtain a fermentation product; the addition amount of the complex fermentation bacteria is 5.0% of the mass of the enzymolysis liquor; the complex fermentation bacteria is a mixture of yeast and lactic acid bacteria according to a mass ratio of 2:3; (4) Extract an oil phase from the fermentation product by flavor extraction with sunflower seed oil, the mass ratio of the fermentation product to the sunflower seed oil is 1.5:1, the extraction temperature is 60℃, and the extraction time is 2.0 h; add a pepper fragrance base to the oil phase, the addition amount of the pepper fragrance base is 0.35 wt% of the mass of the oil phase, and stir at room temperature for 2 h to obtain a red oil; The components and mass percentages of the pepper fragrance base are as follows: ethyl maltol 0.5%, 4-hydroxy-2,5-dimethyl-3(2H)-furanone 1.0%, 3-mercapto-1-hexanol 0.3%, methyl (2-methyl-3-furyl) disulfide 0.5%, ethyl acetate 0.3%, ethyl lactate 0.4%, Zanthoxylum oil 0.3%, onion oil 0.2%, caprylocaproyl glycerides 1.5%, and sunflower seed oil 95%; (5) Stir the red oil prepared in step (4) and wall materials uniformly according to a mass ratio of 1:5, and then carry out homogenization treatment, the wall materials are maltodextrin, sodium octenyl succinylated starch, and gum arabic according to a mass ratio of 6:3:1, and then carry out spray drying at an inlet air temperature of 200℃ and an outlet air temperature of 90℃ to prepare the red oil flavor.

[0044] Comparative Example 1 The difference from Example 1 is that no temperature pretreatment is carried out in step (1).

[0045] Comparative Example 2 The difference from Example 1 is that step (2) is: adding 0.2wt% lipase to the mixed slurry, and enzymolysis is carried out at 37℃ and pH 6.0 for 2h, then 0.3wt% neutral protease and 0.1wt% α-amylase are added, and enzymolysis is carried out at 50℃ and pH 6.5 for 2.5h, then the temperature is raised to 100℃, and the enzyme is inactivated for 20min, and then the enzymolysis liquid is obtained by sieving through a 100-mesh sieve.

[0046] Comparative Example 3: The difference from Example 1 is that step (2) is: adding 0.2wt% lipase to the mixed slurry, and enzymolysis is carried out at 37℃ and pH 6.0 for 2h, then 0.3wt% neutral protease and 0.1wt% α-amylase are added, and enzymolysis is carried out at 50℃ and pH 6.5 for 2.5h, then the temperature is raised to 100℃, and the enzyme is inactivated for 20min, and then the enzymolysis liquid is obtained by sieving through a 100-mesh sieve.

[0047] Comparative Example 4: The difference from Example 1 is that step (3) is: adding 2% glucose and 5% soybean protein hydrolysate to the enzymolysis liquid, and Maillard reaction is carried out at 110℃ for 60min to obtain a Maillard product. The Maillard product is used to replace the fermentation product of Example 1.

[0048] Comparative Example 5: The difference from Example 1 is that step (3) is: adding a complex fermentation bacteria to the enzymolysis liquid, and fermentation is carried out at 30℃ for 72h to obtain a fermentation product; the addition amount of the complex fermentation bacteria is 5.0% of the mass of the enzymolysis liquid; and the complex fermentation bacteria is a mixture of yeast and lactic acid bacteria in a mass ratio of 2:3.

[0049] Comparative Example 6 The difference from Example 1 is that in step (3), the complex fermentation bacteria added to the enzymolysis liquid is first fermented at 25℃ for 24h, and then fermented at 35℃ for 48h to obtain a fermentation product; the addition amount of the complex fermentation bacteria is 5.0% of the mass of the enzymolysis liquid; and the complex fermentation bacteria is a mixture of yeast and lactic acid bacteria in a mass ratio of 2:3.

[0050] Comparative Example 7: The difference from Example 1 is that the step of adding a pepper aroma is not included.

[0051] Comparative Example 8: The difference from Example 1 is that the composition of the pepper flavor is: ethyl maltol: 0.5%, 4-hydroxy-2,5-dimethyl-3(2H)-furanone: 1.0%, 3-mercapto-1-hexanol: 0.3%, methyl (2-methyl-3-furyl) disulfide: 0.5%, ethyl acetate: 0.3%, ethyl lactate: 0.4%, glyceryl caprylate / caprate: 1.5%, sunflower seed oil: 95.5%.

[0052] Comparative Example 9: The difference from Example 1 is that the composition of the pepper flavor is: ethyl maltol: 0.5%, 4-hydroxy-2,5-dimethyl-3(2H)-furanone: 1.0%, methyl (2-methyl-3-furyl) disulfide: 0.5%, ethyl acetate: 0.3%, ethyl lactate: 0.4%, prickly ash oil: 0.3%, onion oil: 0.2%, glyceryl caprylate / caprate: 1.5%, sunflower seed oil: 95.3%.

[0053] Comparative Example 10: The difference from Example 1 is that the composition of the pepper flavor is: Ethyl maltol: 0.5%, 4-hydroxy-2,5-dimethyl-3(2H)-furanone: 1.0%, 3-mercapto-1-hexanol: 0.3%, methyl (2-methyl-3-furyl) disulfide: 0.5%, prickly ash oil: 0.3%, onion oil: 0.2%, glyceryl caprylate / caprate: 1.5%, sunflower seed oil: 95.7%.

[0054] Comparative Example 11: The difference from Example 1 is that the fermentation product is extracted with soybean oil.

[0055] Comparative Example 12 The difference from Example 1 is that the fermentation product is extracted with a mixture of soybean oil and sunflower seed oil in a mass ratio of 2:3.

[0056] (1) Sensory evaluation First, 10 evaluation team members were fixed and trained for professional sensory evaluation according to the fixed evaluation table and evaluation standard in Table 1. Then, the sensory evaluation personnel were provided with the red oil flavor products of Examples 1-2 and Comparative Examples 1-12, which were treated respectively. 1 g of the flavor sample was added to 10 ml of 60°C warm water, stirred until completely dissolved, and then provided for smelling and tasting. The sensory evaluation personnel scored each red oil flavor product, and the average value was taken.

[0057] Table 1 Sensory evaluation table

[0058] (2) Total amount of capsaicinoids determination: Accurately weigh 0.5000 g of red oil flavor powder sample into a 50 mL centrifuge tube with a plug, add 25.0 mL of chromatographically pure methanol, and extract at 40°C water temperature for 30 minutes. After the extraction is completed, centrifuge the centrifuge tube at 8000 r / min for 10 minutes, take the supernatant and filter it through a 0.45 μm organic microporous filter membrane, and collect the clear filtrate for use. The filtrate is analyzed by high performance liquid chromatography, and the chromatographic conditions are as follows: C18 reversed-phase chromatographic column (250 mm x 4.6 mm, 5 μm), mobile phase is acetonitrile-water gradient elution, flow rate is 1.0 mL / min, column temperature is 30°C, and detection wavelength is 280 nm. The retention time of the capsaicin and dihydrocapsaicin mixed standard is qualitatively compared, and the external standard method is used for quantitative determination, and the final result is expressed as the total amount of capsaicin substances (calculated as the sum of capsaicin and dihydrocapsaicin).

[0059] (3) High temperature resistance evaluation The konjac matrix is divided into two equal parts, the first part is added with red oil flavor at an addition amount of 0.2%, vacuum sealed, subjected to high temperature sterilization (121°C, 0.1 MPa, 20 min) treatment, and subjected to aroma intensity evaluation; the second part is subjected to high temperature sterilization (121°C, 0.1 MPa, 20 min) treatment first, then added with red oil flavor at an addition amount of 0.2%, and the aroma intensity of the second part is set as 10. The aroma intensity of the first part reaches more than 60% of the second part, which is qualified.

[0060] (4) Flavor substance analysis Accurately weigh 1.0 g of red oil essence sample into a 15 mL headspace bottle, heat on a multifunctional constant temperature heater at 50°C for 30 min, insert the activated extraction head (50 / 30 μm DVB / CAR / PDMS solid phase microextraction fiber head) into the headspace bottle, the extraction head is located about 1 cm above the sample in the headspace bottle, heat to 50°C, extract for 30 min, then take out and quickly insert the extraction head into the gas chromatograph inlet, desorb at 250°C for 10 min, start the gas chromatography-mass spectrometry (GC-MS) instrument and perform data acquisition and analysis. Gas chromatography conditions: HP-5MS capillary column (30 m x 0.25 mm x 0.25 μm, Agilent Technologies, USA), injection port temperature 260°C, carrier gas is high purity helium (99.999%), carrier gas flow rate is 1.0 mL / min, programmed temperature: initial temperature 40°C, hold for 2.0 min, increase to 90°C at 5°C / min, hold for 1 min, then increase to 260°C at 18°C / min for 54.0 min. Mass spectrometry conditions: EI ion source; electron energy 70 eV; quadrupole temperature 150°C, interface temperature 260°C; electron multiplier voltage 1654 V; ion source temperature 240°C; standard mode tuning; full scan (SCAN) mode, mass scan range: 35-450 amu.

[0061] Result analysis

[0062] I. Sensory evaluation The red oil essence prepared by examples 1-2 and comparative examples 1-12 was subjected to sensory evaluation, and the results are shown in Table 2.

[0063] Table 2

[0064] From the analysis of example 1 and comparative example 1, it can be seen that the capsaicin content of comparative example 1 is significantly more than that of example 1. This is because after the temperature treatment of example 1, the chili can be softened, and the capsaicin can be better dissolved, which helps the subsequent enzymolysis and fermentation, so that the enzymolysis and fermentation are more sufficient. The red oil essence of comparative example 1 without temperature treatment has the aroma of raw chili, the richness decreases, and the characteristic flavor of red oil essence decreases.

[0065] From the analysis of example 1 and comparative example 2, it can be seen that the capsaicin content of comparative example 2 is significantly more than that of example 1, and the product richness and harmony decrease significantly. This is because the step-by-step enzymolysis of example 1 can match the optimal temperature and pH value of different enzymes, and the cell wall decomposition of comparative example 2 is not complete due to the loss of enzyme activity, which fails to release more flavor substances, but also easily produces rancid taste, resulting in the increase of rancid taste in sensory evaluation.

[0066] From the analysis of Example 1 and Comparative Example 3, it can be seen that the second step of enzymatic hydrolysis of Example 1 uses cellulase and pectinase, and the second step of enzymatic hydrolysis of Comparative Example 3 uses protease and alpha-amylase. The sauce aroma and oil aroma of the red oil flavor sample prepared in Comparative Example 3 are all reduced. The reason is that protease and amylase cannot degrade the cell wall and further decompose the protein, resulting in an odor. However, the cellulase and pectinase of Example 1 can specifically degrade the cell wall polysaccharide in the pepper, releasing more aroma components and having rich layers and rich flavor.

[0067] From the analysis of Example 1 and Comparative Example 4, it can be seen that the sauce aroma of the red oil product is significantly reduced. This is because the Maillard reaction produces a burnt smell, accompanied by bitterness, and lacks the fermentation smell.

[0068] From the analysis of Example 1 and Comparative Examples 5 and 6, it can be seen that the temperature-controlled fermentation of Example 1 can make the yeast and lactic acid bacteria play a role in turn. The fermentation aroma of the red oil flavor sample is highly integrated with the pepper aroma, has strong and good coordination. The constant temperature fermentation method of Comparative Example 5 leads to overgrowth of lactic acid bacteria, and the red oil flavor sample has too heavy an acid taste. The high-temperature fermentation of Comparative Example 6 for a long time leads to inactivation of yeast, insufficient production of esters, and weak sauce aroma and oil aroma of the red oil flavor sample, which has poor coordination.

[0069] From the analysis of Example 1 and Comparative Examples 7, 8, 9 and 10, it can be seen that when no pepper aroma base is added in Comparative Example 7, the red oil sample has thin aroma and poor richness. The pepper aroma base of Comparative Example 8 lacks the pungency of pepper oil and onion oil, and the sensory evaluation of the red oil shows that the characteristic flavor is reduced and the flavor is thin. The pepper aroma base of Comparative Example 9 lacks 3-mercapto-1-hexanol, which can provide meatiness to the finished product and form a synergistic effect with the pepper pungency, fermented sauce aroma and fat aroma. The lack of this raw material reduces the coordination of the product. The pepper aroma base of Comparative Example 10 lacks ethyl acetate and ethyl lactate, resulting in insufficient fermentation of the product and weakening of the corresponding sauce aroma and fat aroma.

[0070] From the analysis of Example 1 and Comparative Examples 11 and 12, it can be seen that there is a large difference in the score of the characteristic flavor of the pepper. The reason is that the unsaturated fatty acid content of sunflower oil is higher than that of soybean oil, and the solubility of fat-soluble flavor substances is better, and the oil aroma is light. The saturated fatty acid content of soybean oil is high, the oil aroma is thick and heavy, and the characteristic flavor of the pepper is easily covered.

[0071] II. High temperature resistance evaluation The red oil flavor prepared in Example 1 and Example 2 was subjected to high temperature resistance evaluation, and the results are shown in Table 3.

[0072] Table 3 High temperature resistance evaluation

[0073] As can be seen from Table 3, the red oil flavor prepared in Example 1 and Example 2 is resistant to high temperature and has good application prospect.

[0074] III. Flavor substance analysis The red oil flavor prepared in Example 1 was detected for 48 flavor components (see Table 4), among which the contents of 2-acetylpyrazine and D-limonene were the most outstanding, 2-acetylpyrazine can impart a mellow and full-bodied sauce flavor to the product; D-limonene provides a fermented fruit flavor, and the two together constitute the core flavor of the red oil flavor. Among the aldehydes, furfural presents a roasting aroma, which can effectively highlight the red oil sauce flavor. The ester linalyl acetate and alpha-terpineyl acetate can provide sweet and citrus flavors, further improving the freshness of the product flavor. Among the alcohols, linalool imparts a soft floral aroma, and eucalyptol provides a cooling sensation, forming a synergy with the pungent flavor. And no high content of rancid substances (such as long-chain fatty acids), halan flavor substances (such as oxidized aldehyde ketone) was found in the detection results, so the product did not produce obvious odor.

[0075] Table 4

[0076] In the present application, the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. mean that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In the present specification, the illustrative representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any appropriate manner in any one or more embodiments or examples. In addition, different embodiments or examples described in the present specification and the features of different embodiments or examples can be combined and combined by those skilled in the art without contradiction.

[0077] Although the embodiments of the present application have been shown and described above, it should be understood that the above embodiments are exemplary and should not be construed as limiting the present application, and those skilled in the art can make changes, modifications, replacements and variations to the above embodiments within the scope of the present application.

Claims

1. A process for the preparation of a red oil flavouring characterised in that, The method comprises the following steps: (1) After cutting and removing the seeds of dry chili, the dry chili is mixed with water in a mass ratio of 1: (4-6), preferably 1:5, and stirred at 50-60℃ for 20-30min to obtain a mixed slurry; (2) Lipase is added to the mixed slurry, and the enzyme is hydrolyzed at 35-40℃ and pH 6.0-7.0 for 1.5-2h. After enzyme inactivation, cellulase and pectinase are continuously added, and the enzyme is hydrolyzed at 45-50℃ and pH 4.5-5.0 for 2.0-2.5h. After enzyme inactivation and sieving, an enzyme hydrolysate is obtained; (3) Compound fermentation bacteria are added to the enzyme hydrolysate. First, fermentation is carried out at 20-25℃ for 48h, and then the temperature is raised to 30-35℃ for fermentation for 24h to obtain a fermentation product. The compound fermentation bacteria are obtained by mixing yeast and lactic acid bacteria in a mass ratio of 2:3; (4) The oil phase of the flavor is obtained by extracting the fermentation product with sunflower seed oil. A chili fragrance base is added to the oil phase. The components of the chili fragrance base include ethyl maltol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-mercapto-1-hexanol, methyl (2-methyl-3-furyl) disulfide, ethyl acetate, ethyl lactate, pepper oil, onion oil, caprylic capric glycerin, and solvent sunflower seed oil. The addition amount of the chili fragrance base is 0.25-0.35% of the mass of the oil phase. Stirring is carried out at room temperature for 1-2h to obtain a red oil; (5) The red oil flavor is prepared by embedding emulsification and spray drying.

2. The method of claim 1, wherein the red oil flavor is prepared by the steps of: In step (1), the dry chili is cut and the seeds are removed, and then mixed with water in a mass ratio of 1: (4-6), preferably 1:

5.

3. The method of claim 1, wherein the red oil flavor is prepared by the steps of: In step (2), the addition amount of the lipase is 0.15-0.25% of the mass of the mixed slurry, the addition amount of the compound cellulase is 0.25-0.35% of the mass of the mixed slurry, and the addition amount of the pectinase is 0.05-0.15% of the mass of the mixed slurry. In step (2), the enzyme inactivation treatment is carried out by raising the temperature to 100-120℃ for 10-30min. The sieving is carried out through a 100-mesh sieve.

4. The method of claim 1, wherein the red oil flavor is prepared by the steps of: In step (3), the addition amount of the compound fermentation bacteria is 4.5-5.5% of the mass of the enzyme hydrolysate.

5. The method of claim 1, wherein the red oil flavor is prepared by the steps of: In step (4), the extraction conditions of the sunflower seed oil are as follows: the mass ratio of the fermentation product to the sunflower seed oil is 1.5:1, the extraction temperature is 55-65℃, and the extraction time is 1.5-2.0h.

6. The method of claim 1, wherein the red oil flavor is prepared by the steps of: In step (4), the components and mass percentages of the chili fragrance base are as follows: ethyl maltol: 0.5%, 4-hydroxy-2,5-dimethyl-3(2H)-furanone: 1.0%, 3-mercapto-1-hexanol: 0.3%, methyl (2-methyl-3-furyl) disulfide: 0.5%, ethyl acetate: 0.3%, ethyl lactate: 0.4%, pepper oil: 0.3%, onion oil: 0.2%, caprylic capric glycerin: 1.5%, and sunflower seed oil: 95%. In step (5), the embedding emulsification is carried out by uniformly stirring the red oil prepared in step (4) with a wall material and homogenizing treatment. The wall material is one or more of malt dextrin, octenyl succinic anhydride sodium starch, and gum arabic. ​ 7. The method for preparing chili oil flavoring according to claim 1, characterized in that, ​ 8. The method of claim 7, wherein the red oil flavor is prepared by the steps of: The wall material is a combination of malt dextrin, sodium octenyl succinate starch and gum arabic, with a mass ratio of 6:3:

1. Further, the mass ratio of the red oil prepared in step (4) to the wall material is 1:(4-6).

9. A red oil flavoring characterized by, Prepared by the method of any one of claims 1-8.

10. Use of the red oil flavouring according to claim 9 in food processing, characterized in that, The food is a snack food. Further, the snack food is konjac crisp, dried bean curd or potato chips. Further, the addition amount of the red oil flavor is 0.1-0.3%. Further, the addition amount of the red oil flavor is 0.1-0.3%.

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