CN102239930A - Method for preparing fragrant peanut oil - Google Patents
Method for preparing fragrant peanut oil Download PDFInfo
- Publication number
- CN102239930A CN102239930A CN2011102281843A CN201110228184A CN102239930A CN 102239930 A CN102239930 A CN 102239930A CN 2011102281843 A CN2011102281843 A CN 2011102281843A CN 201110228184 A CN201110228184 A CN 201110228184A CN 102239930 A CN102239930 A CN 102239930A
- Authority
- CN
- China
- Prior art keywords
- peanut
- raw material
- peanut oil
- enzyme
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019483 Peanut oil Nutrition 0.000 title claims abstract description 111
- 239000000312 peanut oil Substances 0.000 title claims abstract description 111
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 197
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 197
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 197
- 235000020232 peanut Nutrition 0.000 claims abstract description 197
- 102000004190 Enzymes Human genes 0.000 claims abstract description 119
- 108090000790 Enzymes Proteins 0.000 claims abstract description 119
- 239000000796 flavoring agent Substances 0.000 claims abstract description 81
- 235000019634 flavors Nutrition 0.000 claims abstract description 81
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000002994 raw material Substances 0.000 claims abstract description 53
- 239000004365 Protease Substances 0.000 claims abstract description 39
- 108091005804 Peptidases Proteins 0.000 claims abstract description 38
- 230000007062 hydrolysis Effects 0.000 claims abstract description 34
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 34
- 239000003513 alkali Substances 0.000 claims abstract description 26
- 235000001014 amino acid Nutrition 0.000 claims abstract description 20
- 150000001413 amino acids Chemical class 0.000 claims abstract description 20
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- 238000006243 chemical reaction Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 11
- 241001553178 Arachis glabrata Species 0.000 claims abstract 25
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 7
- 229940088598 enzyme Drugs 0.000 claims description 115
- 235000013305 food Nutrition 0.000 claims description 39
- 108010089934 carbohydrase Proteins 0.000 claims description 38
- 239000000203 mixture Substances 0.000 claims description 35
- 239000002304 perfume Substances 0.000 claims description 28
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 22
- 229940024606 amino acid Drugs 0.000 claims description 18
- 238000009413 insulation Methods 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 14
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 14
- 239000008103 glucose Substances 0.000 claims description 14
- 235000013922 glutamic acid Nutrition 0.000 claims description 14
- 239000004220 glutamic acid Substances 0.000 claims description 14
- 108010059892 Cellulase Proteins 0.000 claims description 13
- 101150039403 ams gene Proteins 0.000 claims description 13
- 229940106157 cellulase Drugs 0.000 claims description 13
- 229940059442 hemicellulase Drugs 0.000 claims description 13
- 108010002430 hemicellulase Proteins 0.000 claims description 13
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 12
- 239000000413 hydrolysate Substances 0.000 claims description 12
- 235000013930 proline Nutrition 0.000 claims description 12
- 239000004475 Arginine Substances 0.000 claims description 11
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 11
- 235000009697 arginine Nutrition 0.000 claims description 11
- 230000008859 change Effects 0.000 claims description 10
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 9
- 229930091371 Fructose Natural products 0.000 claims description 7
- 239000005715 Fructose Substances 0.000 claims description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 7
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 7
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 7
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 7
- 235000004279 alanine Nutrition 0.000 claims description 7
- 235000014705 isoleucine Nutrition 0.000 claims description 7
- 229960000310 isoleucine Drugs 0.000 claims description 7
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 7
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 7
- 235000008729 phenylalanine Nutrition 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 4
- 235000003704 aspartic acid Nutrition 0.000 claims description 4
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 3
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 31
- 238000003756 stirring Methods 0.000 abstract description 31
- 239000012535 impurity Substances 0.000 abstract description 19
- 239000000463 material Substances 0.000 abstract description 14
- 230000003301 hydrolyzing effect Effects 0.000 abstract description 7
- 239000002243 precursor Substances 0.000 abstract description 5
- 239000002131 composite material Substances 0.000 abstract description 2
- 108010007119 flavourzyme Proteins 0.000 abstract description 2
- 108090000145 Bacillolysin Proteins 0.000 abstract 1
- 102000035092 Neutral proteases Human genes 0.000 abstract 1
- 108091005507 Neutral proteases Proteins 0.000 abstract 1
- 239000012295 chemical reaction liquid Substances 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 108090000765 processed proteins & peptides Proteins 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 description 172
- 239000000843 powder Substances 0.000 description 39
- 102000035195 Peptidases Human genes 0.000 description 31
- 235000019419 proteases Nutrition 0.000 description 31
- 235000012054 meals Nutrition 0.000 description 27
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 24
- 239000000376 reactant Substances 0.000 description 18
- 239000000084 colloidal system Substances 0.000 description 16
- 238000005360 mashing Methods 0.000 description 16
- 238000012546 transfer Methods 0.000 description 16
- 238000001914 filtration Methods 0.000 description 15
- 239000007788 liquid Substances 0.000 description 15
- 230000004044 response Effects 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 11
- 239000004471 Glycine Substances 0.000 description 10
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 108010006035 Metalloproteases Proteins 0.000 description 2
- 102000005741 Metalloproteases Human genes 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 108010009355 microbial metalloproteinases Proteins 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 102000035101 Aspartic proteases Human genes 0.000 description 1
- 108091005502 Aspartic proteases Proteins 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010059378 Endopeptidases Proteins 0.000 description 1
- 102000005593 Endopeptidases Human genes 0.000 description 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 102000012479 Serine Proteases Human genes 0.000 description 1
- 108010022999 Serine Proteases Proteins 0.000 description 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 229960004279 formaldehyde Drugs 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- -1 nitrogen-containing heterocycle compound Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for preparing fragrant peanut oil. The method comprises the following steps of: 1) pretreating raw materials, namely selecting a peanut raw material, mixing the peanut raw material and water, soaking, and performing coarse crushing and fine crushing; 2) hydrolyzing by using a complex enzyme, namely performing composite hydrolysis on the pretreated peanut raw material by using the complex enzyme containing neutral protease or alkali protease and flavourzyme; 3) adding auxiliary materials, namely adding reducing sugar, amino acid and peanut oil into hydrolyzate of the peanut raw material treated by the steps; 4) producing fragrance through thermal reaction, namely stirring the hydrolyzate of the peanut raw material and the auxiliary materials uniformly, transferring into a high-pressure reaction kettle, heating, and cooling to room temperature; and 5) preparing the fragrant peanut oil, namely adding refined peanut oil into reaction liquid obtained after treatment in step 4), quickly stirring, slowly stirring at certain temperature, and performing centrifugal separation to remove water and impurities to obtain a fragrant peanut oil product. In the method, flavor precursors, namely amino acid and small peptides of the fragrant peanut oil can be obtained by hydrolyzing the peanut raw material by the complex enzyme, and are heated to form the peanut oil with peanut fragrance flavor.
Description
The application be the applicant on June 2nd, 2008 submit to, application number is 200810110396.X, denomination of invention divides an application for the application for a patent for invention of " a kind of preparation method of perfume peanut oil ".
Technical field
The present invention relates to the edible oil manufacture field, be specifically related to a kind of complex enzyme for hydrolyzing peanut raw material that passes through, then the technology of producing perfume peanut oil through thermal response.
Background technology
Perfume peanut oil is Chinese traditional edible oil, is widely used in the making of cooking, frying and cold vegetable dish in sauce, is subjected to liking of consumers in general deeply with its distinctive peanut fragrance local flavor, and local flavor is the most important edible quality of perfume peanut oil.
The flavor substance of perfume peanut oil is mainly formed through Maillard reaction (thermal response) in heating process by reduced sugar in the peanut and amino acid, mainly comprises with the pyrazine being nitrogen-containing heterocycle compound, caramelization product and the Oxidation of Fat and Oils pyrolysis product etc. of representative.The processing of perfume peanut oil at present all is to adopt traditional production technology-oil expression is fried in the roasting of whole grain peanut high temperature or press embryo to steam through high temperature more earlier peanut and fry oil expression.This is a kind of more extensive processing mode, and main purpose is to make the oil yield of peanut protein thermal denaturation when improving oil expression, often can not get stable control and produce fragrant process, has that flavor intensity is on the weak side, the product special flavour characteristics of different batches change and wait shortcoming greatly.Raising along with the expanding economy living standards of the people, food is not only required nutrition but also requires delicious, good mouthfeel and color, smell and taste are the targets that people pursue always, therefore, overcome tradition and produce the needs that the shortcoming of fragrant technology could satisfy consumers in general better.
Also do not produce the disclosed documents and materials report of perfume peanut oil both at home and abroad at present by enzyme hydrolysis peanut raw material thermal response.Chinese patent CN1419837A and CN1555714A disclose two pieces of patents about aqueous enzymatic extracting of peanut oil and process for hydrolyzing protein, in the above-mentioned patented technology scheme, the purpose of protein hydrolysis is in order to reduce the emulsion stability of peanut protein, to be beneficial to water-oil separating.Three pieces of patent documentations about the perfume peanut oil reparation technology of disclosed in addition CN1056521A, CN1102202A and CN1097463A all are to serve as the main perfume peanut oil of producing with traditional steaming and frying technique.The technical scheme of traditional handicraft is directly shelled peanut to be heated, and makes the peanut protein sex change, is main purpose to improve oil yield.Because moisture and temperature are dynamic changing processes, moisture reduces and temperature raises gradually gradually in heating process, is different to the raw material change procedure of different granular sizes, different original water content.Therefore, restive to producing fragrant of paramount importance two environmental factor temperature and moisture, and it mainly is reduced sugar and free amino acid that thermal response is produced fragrant precursor substance, the content of these materials is not only limited in the shelled peanut, while often changes with the factors such as length of kind, the place of production and period of storage, so it is fragrant unstable to adopt traditional handicraft to produce, and the moisture of shelled peanut low (about 10%) own, under high temperature heating with quick dehydration, so be the thermal response under the low moisture condition, be prone to burnt the paste and produce peculiar smell.
Therefore, a kind of method that can prepare the peanut oil with excellent flavor that provides is provided in this area.
Summary of the invention
The present invention aims to provide a kind of preparation method of perfume peanut oil.
The invention provides a kind of preparation method of perfume peanut oil, described method comprises step:
(1) peanut raw material and water mixing are obtained peanut raw material preliminary treatment mixture;
(2) peanut raw material preliminary treatment mixture that step (1) is obtained and complex enzyme mix, and obtain the peanut raw material hydrolysate, and described complex enzyme comprises neutrality or alkali protease and food flavor enzyme;
(3) the peanut raw material hydrolysate heating that step (2) is obtained makes generation fragrance, obtains having the mixture of peanut local flavor; With
(4) mixture that step (3) is obtained and peanut oil mixing, extraction, the centrifugal perfume peanut oil that obtains with peanut local flavor.
In another preference, described complex enzyme is made up of neutrality or alkali protease and food flavor enzyme, and the weight ratio of described neutrality or alkali protease and food flavor enzyme is 1: 1-3, and in step (2), every 100g peanut raw material and 0.3-3g complex enzyme mix.
In another preference, described complex enzyme also comprises carbohydrase.
In another preference, described complex enzyme is made up of neutrality or alkali protease, food flavor enzyme and carbohydrase, wherein the gross weight of neutrality or alkali protease and food flavor enzyme is 0.3-3g, the weight ratio of neutrality or alkali protease and food flavor enzyme is 1: 1-3, described carbohydrase is made up of AMS, cellulase and hemicellulase, and in step (2), every 100g peanut raw material and 0.4-4g complex enzyme mix.
In another preference, in step (2), peanut raw material preliminary treatment mixture that step (1) obtains and complex enzyme were at 40-70 ℃ of hydrolysis 2-6 hour.
In another preference, in step (1), with peanut raw material and water by weight 1: 4-10 mixes, and soaks 30-100 minute under 40-80 ℃ of condition; Preferably peanut raw material preliminary treatment mixture is crossed the 40-100 mesh sieve and removed big particle and fiber.
In another preference, in step (3), the peanut raw material hydrolysate is cooled to room temperature 140-180 ℃ of reaction after 5-120 minute.
In another preference, in the step (3), in the peanut hydrolysate, add reduced sugar, amino acid and peanut oil again, heating obtains having the mixture of peanut local flavor then.
In another preference, in step (3), change in the autoclave after peanut hydrolysate, reduced sugar, amino acid and peanut oil mixed thoroughly, mixing speed is 150-500rpm, and insulation is 5-120 minute after 140-180 ℃, and reaction is cooled to room temperature after finishing; Preferably, in step (3), change in the autoclave after peanut hydrolysate, reduced sugar, amino acid and peanut oil mixed thoroughly, 200-500rpm stirred 10-30 minute, and under 15-30 ℃ of condition, 50-100rpm stirred 2-4 hour then.
In another preference, one or more that under the reduced sugar of the adding described in the step (3) is selected from, organize: glucose, fructose, sucrose, lactose; The amino acid of described adding is selected from down one or more of group: glutamic acid, aspartic acid, arginine, proline, isoleucine, phenylalanine, alanine, glycine; The peanut oil of described adding is refine peanut oil; Add the 30-100g refine peanut oil in preferred every 10g peanut hydrolysate.
In view of the above, the invention provides a kind of method that can prepare peanut oil with excellent flavor.
The specific embodiment
The inventor is through extensively and in depth research, find to utilize by neutral proteinase or alkali protease and food flavor enzyme is formed or the complex enzyme be made up of neutral proteinase or alkali protease, food flavor enzyme and carbohydrase is hydrolyzed to peanut raw material, resulting peanut raw material hydrolysate produces fragrance matter through Maillard reaction, after this fragrance matter and peanut oil mixing, just can obtain a kind of peanut oil that ripe stir-fry peanut fragrance is arranged through extraction.
More preferably, the present invention also uses carbohydrate enzyme hydrolysis peanut raw material to make and produces more reduced sugar, improve the fragrance product of Maillard reaction, and can destroy cell membrane and make that protease is easier to be combined with the corresponding proteins substrate to promote proteolysis, thereby can reduce or do not add auxiliary material amino acid and reduced sugar, and make the thermal response flavor intensity obviously improve (reaching as high as more than one times).The reduced sugar that the carbohydrate enzyme hydrolysis forms is abundanter than the kind of directly adding, and to produce the precursor of perfume more approaching with traditional handicraft, makes the more approaching of the local flavor characteristics of new technology perfume peanut oil and traditional handicraft.
Particularly, the method for preparing perfume peanut oil provided by the invention may further comprise the steps:
1) pretreatment of raw material: choose peanut raw material, mix the back with water and soak a period of time, and then carry out coarse crushing and fine powder broken;
2) complex enzyme for hydrolyzing: select neutral proteinase or alkali protease and food flavor enzyme for use, or select for use neutral proteinase or alkali protease, food flavor enzyme and carbohydrase composite hydrolysis through pretreated peanut raw material;
3) auxiliary material adds: add reduced sugar, amino acid and peanut oil in the peanut raw material hydrolysate after abovementioned steps is handled;
4) thermal response is produced fragrant: change in the autoclave heating after peanut raw material hydrolysate and auxiliary material are stirred over to and produce fragrantly, be cooled to room temperature then; With
5) preparation of perfume peanut oil: add peanut oil in the reactant liquor after step 4) is handled, stir the back earlier fast and stir at a slow speed under certain temperature condition, water and impurity are removed in centrifugation, obtain the perfume peanut oil product.
The invention provides a kind of technology of producing perfume peanut oil by the complex enzyme for hydrolyzing peanut raw material, with peanut raw material be soaked in water the back defibrination, use complex enzyme (comprising neutral proteinase, alkali protease, food flavor enzyme and carbohydrase) hydrolysis peanut raw material then, an amount of interpolation auxiliary material and refine peanut oil also at high temperature carry out abundant thermal response in hydrolyzate, peanut oil is added again and extract volatile materials in the reactant liquor, centrifugal removing anhydrated and other impurity obtains perfume peanut oil.
As used herein, " perfume peanut oil " is meant the peanut oil with ripe stir-fry peanut local flavor characteristics.
In the present invention, described peanut raw material can adopt new fresh peanut powder, peanut chopping, peanut meal or shelled peanut etc.In pretreatment of raw material, peanut raw material and water are by weight 1: 4-10 is blended under the 40-80 ℃ of condition and soaked 30-60 minute, use tissue mashing machine's coarse crushing then, use broken and big particle and the fiber of mistake 40-100 mesh sieve removal of colloid mill fine powder again, can prevent like this that in the thermal process reactor of back they are deposited to reactor bottom burnt paste of excessively being heated and produce peculiar smell.
The present invention utilizes Maillard reaction to produce local flavor, and the Maillard reaction local flavor is subjected to the influence of several factors, forms and kind the temperature of the composition of reduced sugar and kind and thermal response, time and pH value etc. as amino acid.The purpose of enzymolysis process is in order to obtain the free amino acid of suitable composition as much as possible, to produce perfume (or spice) for the thermal response of back and establish good basis.The perfume peanut oil local flavor that peanut forms in heating process is inseparable with the free amino acid in the peanut, so select suitable enzyme hydrolysis to characteristics and the intensity of certain hydrolysis degree with final decision thermal response local flavor.
Complex enzyme among the preparation technology of the present invention is made up of food-grade neutral proteinase Neutrase or alkali protease and food flavor enzyme Flavorzyme.Neutrase is a kind of metalloproteinases, mainly acts on the peptide bond with a hydrophobicity aminoterminal side chain.Flavourzyme is a kind of protease that had not only had endopeptidase activity but also had the expeptidase activity that obtains from fungi-aspergillus oryzae (Aspergillus oryzae), usually contain serine protease, metalloproteinases and aspartic protease, this enzyme mixing enzyme preparation has the pH value scope of application more widely usually, and hydrolysis ability is very strong.
Neutral proteinase used in the present invention, alkali protease or food flavor enzyme are well-known to those skilled in the art, also can obtain by various commercial channel, such as but not limited to, can buy from Novozymes Company.
In another preference, complex enzyme of the present invention can be made up of neutral proteinase or alkali protease, food flavor enzyme and carbohydrase, and described carbohydrase is made up of AMS, cellulase and hemicellulase; The content of various enzymes is well-known to those skilled in the art in the carbohydrase used in the present invention, such as but not limited to AMS 50%-80%, cellulase 15%-35%, hemicellulase 5%-15%, carbohydrase used in the present invention also can obtain by common commercial channel, such as but not limited to, can buy from Novozymes Company.
Can also contain Protamex (a kind of compound protease), alkali protease (Alkalase), trypsase, pepsin, papain and/or pineapple egg enzyme in the complex enzyme of the present invention.
The present invention utilizes compound being hydrolyzed of multiple protein enzyme can bring into play separately that advantage reaches the optimum hydrolysis effect.
In the present invention, when forming by neutral proteinase or alkali protease, food flavor enzyme and carbohydrase in the complex enzyme, (wherein neutral proteinase or alkali protease and food flavor enzyme ratio are 1 to the enzyme amount of adding 0.4-4g/100g peanut raw material: 1-3, the weight sum of neutral proteinase or alkali protease and food flavor enzyme is 0.3-3g), hydrolysis temperature 40-70 ℃, hydrolysis time 2-6 hour, for making things convenient for technological operation, do not control enzyme system pH value, take the mode of nature hydrolysis, adjust pH was surveyed degree of hydrolysis for neutral with formol titration after hydrolysis was finished.
In a preference of the present invention, in the resulting peanut hydrolysate of complex enzyme for hydrolyzing, add reduced sugar, amino acid and peanut wet goods auxiliary material at peanut raw material, wherein peanut oil is selected refine peanut oil for use, reduced sugar can be glucose, fructose, sucrose and/or lactose, and amino acid is glutamic acid, aspartic acid, arginine, proline, isoleucine, phenylalanine, alanine and/or glycine.Described refine peanut oil can use method well known in the art to make, such as but not limited to by crude peanut oil is come unstuck, depickling, decolouring and deodorization obtain, also can be to obtain, buy such as but not limited to grain and oil (Qingdao) Co., Ltd in good by the commercial channel.
In the present invention, can add 10-20g glucose, 0-10g fructose, 0-10g sucrose, 0-5g lactose, 1-5g glutamic acid, 1-3g aspartic acid, 0-2g arginine, 0.2-2g proline, 0.5-2g isoleucine, 0.2-1g phenylalanine, 0.5-3g alanine, 0.5-3g glycine and 300-1000g peanut oil in the hydrolysate of every 100g peanut raw material, said components can be added separately, or the part combination is added, all right all combinations add in the peanut raw material hydrolysates, transfer pH value to 7 to enter thermal response after interpolation finishes and produce fragrant step.
It is to change in the autoclave after the above-mentioned hydrolysate that is mixed with reduced sugar, amino acid and peanut oil is mixed thoroughly that thermal response of the present invention is produced fragrant step, mixing speed 150-500rpm, insulation is 5-120 minute after heating to 140-180 ℃, and reaction finishes the logical condensed water in back and cools to room temperature.
Then, in dropping to the reactant liquor of room temperature, add peanut oil (adding 300-1500g peanut oil in the hydrolyzate of every 10g peanut raw material), stir fast after 10-30 minute with the speed of 200-500rpm that the speed with 50-100rpm stirs 2-4h at a slow speed under 15-30 ℃ of condition, centrifugation remove anhydrate and impurity obtain with rich flavor, the perfume peanut oil that physical and chemical index is qualified.
The above-mentioned feature that the present invention mentions, or the feature that embodiment mentions can make up arbitrarily.All features that this case specification is disclosed can with any composition forms and usefulness, each feature that is disclosed in the specification can anyly provide the alternative characteristics of identical, impartial or similar purpose to replace.Therefore removing has special instruction, and the feature that is disclosed only is the general example of equalization or similar features.
Major advantage of the present invention is:
1, preparation process condition of the present invention is simple, produces perfume (or spice) and is easy to control;
2, the present invention can effectively control reacting precursor material and reaction condition (each proportioning components, each step required time and temperature and mixing speed), produces perfume (or spice) and stablizes with rich flavor;
3, the present invention is owing to adopt enzyme hydrolysis to handle, and flavor precursors is abundant, the fragrance matter that produces many, just can generate the needed flavor substance of a large amount of peanut oil with a small amount of peanut raw material;
4, because heating is to carry out at aqueous phase, and the peanut oil local flavor that obtains in heating is pure, and assorted flavor is few.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example is usually according to the normal condition or the condition of advising according to manufacturer.Unless otherwise indicated, otherwise all percentage and umber by weight.
Unless otherwise defined, employed all specialties are identical with the meaning that scientific words and one skilled in the art are familiar with in the literary composition.In addition, any method similar or impartial to described content and material all can be applicable in the inventive method.The usefulness that preferable implementation method described in the literary composition and material only present a demonstration.
Embodiment 1
Choose the peanut powder, under 40 ℃ of temperature, soaked 80 minutes with 6 times of running water or pure water to peanut grain weight amount.Then soaked peanut powder is pulverized back broken and mistake 40 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, (the total enzyme concentration of protease is a 0.8g/100g peanut powder to add neutral proteinase, food flavor enzyme and carbohydrase, the ratio of two kinds of enzymes is 1: 1, the carbohydrase addition is a 0.1g/100g peanut powder, carbohydrase is AMS, cellulase and the hemicellulase complex enzyme by 7: 2: 1 compositions), hydrolysis is 4 hours under 40 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut powder, add 10g glucose, 3g fructose, 1.5g glutamic acid, 0.5g isoleucine, 0.2g phenylalanine, 0.5g alanine, 0.5g glycine, 0.2g proline and 60g peanut oil, be heated to 140 ℃ of insulations logical condensed water cooling after 1 hour with autoclave.Every 10g peanut powder adds 500g peanut oil in the good reactant liquor of cooling, and strong agitation stirred at a slow speed 2 hours at 30 ℃ after 12 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 2
Choose peanut meal, soaked 30 minutes at 50 ℃ with 10 times of running water or pure water to peanut meal weight.Soaked peanut meal is pulverized back broken and mistake 80 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, (the total enzyme concentration of protease is the 1g/100g peanut meal to add neutral proteinase, food flavor enzyme and carbohydrase, the ratio of two kinds of enzymes is 1: 3, carbon aquation synthase addition is the 0.2g/100g peanut meal, carbohydrase is AMS, cellulase and the hemicellulase complex enzyme by 6: 3: 1 compositions), hydrolysis is 5 hours under 50 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut meal, add 12g glucose, 1.5g glutamic acid, 1g arginine, 0.5g glycine, 0.2g proline and 800g refine peanut oil, be heated to 170 ℃ of insulations logical condensed water cooling after 20 minutes with autoclave.Every 10g peanut meal adds 600g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 3 hours at 18 ℃ after 20 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 3
Choose shelled peanut, soaked 60 minutes at 80 ℃ with 8 times of running water or pure water to shelled peanut weight.Soaked shelled peanut is pulverized back broken and mistake 100 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, (the total enzyme concentration of protease is the 1.5g/100g shelled peanut to add neutral proteinase, food flavor enzyme and carbohydrase, the ratio of two kinds of enzymes is 1: 1.5, the carbohydrase addition is the 0.5g/100g shelled peanut, carbohydrase is AMS, cellulase and the hemicellulase complex enzyme by 8: 1: 1 compositions), hydrolysis is 2 hours under 65 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g shelled peanut, add 20g glucose, 10g wood sugar, 4.5g glutamic acid, 2g arginine, 1g glycine, 3g proline and 300g peanut oil, be heated to 180 ℃ of insulations logical condensed water cooling after 10 minutes with autoclave.Every 10g shelled peanut adds 1000g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 2.5 hours at 20 ℃ after 15 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 4
Choose the peanut chopping, soaked 30 minutes at 60 ℃ with 4 times of running water or pure water to peanut chopping weight.It is broken and cross 100 mesh sieves with the colloid mill fine powder that the chopping of soaked peanut is pulverized the back with tissue mashing machine.To sieve down liquid pH value and transfer to 7, (the total enzyme concentration of protease is the chopping of 2g/100g peanut to add neutral proteinase, food flavor enzyme and carbohydrase, the ratio of two kinds of enzymes is 1: 2, the carbohydrase addition is the chopping of 1g/100g peanut, carbohydrase is AMS, cellulase and the hemicellulase complex enzyme by 6: 3: 1 compositions), hydrolysis is 6 hours under 45 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut chopping, adds 10g glucose, 6g sucrose, 5g glutamic acid, 2g arginine and 700g refine peanut oil, be heated to 160 ℃ of insulations logical condensed water cooling after 80 minutes with autoclave.Every 10g peanut chopping adds 800g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 3.5 hours at 25 ℃ after 30 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 5
Choose the peanut powder, soaked 60 minutes at 40 ℃ with 10 times of running water or pure water to peanut grain weight amount.It is broken and cross 100 mesh sieves with the colloid mill fine powder that the chopping of soaked peanut is pulverized the back with tissue mashing machine.To sieve down liquid pH value and transfer to 7, add neutral proteinase, (the total enzyme concentration of protease is a 3g/100g peanut powder to food flavor enzyme, the ratio of two kinds of enzymes is 1: 2.5, the carbohydrase addition is a 0.8g/100g peanut powder, carbohydrase is AMS, cellulase and the hemicellulase complex enzyme by 5: 3.5: 1.5 compositions), hydrolysis is 5 hours under 50 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut powder, adds the 600g refine peanut oil, be heated to 140 ℃ of insulations logical condensed water cooling after 40 minutes with autoclave.Every 10g peanut powder adds 700g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 4 hours at 18 ℃ after 25 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 6
Choose shelled peanut, soaked 30 minutes at 70 ℃ with 5 times of running water or pure water to shelled peanut weight.Soaked shelled peanut is pulverized back broken and mistake 100 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, (the total enzyme concentration of protease is the 0.5g/100g shelled peanut to add neutral proteinase, food flavor enzyme and carbohydrase, the ratio of two kinds of enzymes is 1: 3, the carbohydrase addition is the 0.2g/100g shelled peanut, carbohydrase is AMS, cellulase and the hemicellulase complex enzyme by 6.5: 3: 0.5 compositions), hydrolysis is 2.5 hours under 60 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g shelled peanut, adds 300g peanut oil, be heated to 170 ℃ of insulations logical condensed water cooling after 8 minutes with autoclave.Every 10g shelled peanut adds 200g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 3 hours at 25 ℃ after 20 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 7
Choose peanut meal, soaked 40 minutes at 60 ℃ with 9 times of running water or pure water to peanut meal weight.Soaked peanut meal is pulverized back broken and mistake 60 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, (the total enzyme concentration of protease is the 2.5g/100g peanut meal to add neutral proteinase, food flavor enzyme and carbohydrase, the ratio of two kinds of enzymes is 1: 1, carbon aquation synthase addition is the 0.9g/100g peanut meal, carbohydrase is AMS, cellulase and the hemicellulase complex enzyme by 5.5: 3: 1.5 compositions), hydrolysis is 6 hours under 50 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut meal, adds the 400g refine peanut oil, be heated to 150 ℃ of insulations logical condensed water cooling after 25 minutes with autoclave.Every 10g peanut meal adds 300g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 2.5 hours at 18 ℃ after 15 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 8
Choose the peanut chopping, soaked 60 minutes at 50 ℃ with 6 times of running water or pure water to peanut chopping weight.It is broken and cross 100 mesh sieves with the colloid mill fine powder that the chopping of soaked peanut is pulverized the back with tissue mashing machine.To sieve down liquid pH value and transfer to 7, (the total enzyme concentration of protease is the chopping of 1.5g/100g peanut to add neutral proteinase, food flavor enzyme and carbohydrase, the ratio of two kinds of enzymes is 1: 2, the carbohydrase addition is the chopping of 0.6g/100g peanut, carbohydrase is AMS, cellulase and the hemicellulase complex enzyme by 6.4: 2.8: 0.8 compositions), hydrolysis is 5 hours under 45 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut chopping, adds the 300g refine peanut oil, be heated to 160 ℃ of insulations logical condensed water cooling after 10 minutes with autoclave.Every 10g peanut chopping adds 150g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 2 hours at 18 ℃ after 10 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 9
Choose the peanut powder, under 40 ℃ of temperature, soaked 80 minutes with 6 times of running water or pure water to peanut grain weight amount.Then soaked peanut powder is pulverized back broken and mistake 40 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase and food flavor enzyme (total enzyme concentration is a 0.8g/100g peanut powder, and the ratio of two kinds of enzymes is 1: 1), hydrolysis is 4 hours under 40 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut powder, add 10g glucose, 3g lactose, 1.5g glutamic acid, 0.5g isoleucine, 0.2g phenylalanine, 0.5g alanine, 0.5g glycine, 0.2g proline and 60g peanut oil, be heated to 140 ℃ of insulations logical condensed water cooling after 1 hour with autoclave.Every 10g peanut powder adds 500g peanut oil in the good reactant liquor of cooling, mixing, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 10
Choose the peanut powder, under 40 ℃ of temperature, soaked 80 minutes with 6 times of running water or pure water to peanut grain weight amount.Then soaked peanut powder is pulverized back broken and mistake 40 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase and food flavor enzyme (total enzyme concentration is a 0.8g/100g peanut powder, and the ratio of two kinds of enzymes is 1: 1), hydrolysis is 4 hours under 40 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut powder, add 10g glucose, 3g fructose, 1.5g glutamic acid, 0.5g isoleucine, 0.2g phenylalanine, 0.5g alanine, 0.5g glycine, 0.2g proline and 60g peanut oil, be heated to 140 ℃ of insulations logical condensed water cooling after 1 hour with autoclave.Every 10g peanut powder adds 500g peanut oil in the good reactant liquor of cooling, and strong agitation stirred at a slow speed 2 hours at 30 ℃ after 10 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 11
Choose peanut meal, soaked 30 minutes at 50 ℃ with 10 times of running water or pure water to peanut meal weight.Soaked peanut meal is pulverized back broken and mistake 80 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase and food flavor enzyme (total enzyme concentration is the 1g/100g peanut meal, and the ratio of two kinds of enzymes is 1: 3), hydrolysis is 5 hours under 50 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut meal, add 12g glucose, 1.5g glutamic acid, 1g arginine, 0.5g glycine, 0.2g proline and 800g refine peanut oil, be heated to 170 ℃ of insulations logical condensed water cooling after 20 minutes with autoclave.Every 10g peanut meal adds 500g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 3 hours at 18 ℃ after 20 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 12
Choose shelled peanut, soaked 60 minutes at 80 ℃ with 8 times of running water or pure water to shelled peanut weight.Soaked shelled peanut is pulverized back broken and mistake 100 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase and food flavor enzyme (total enzyme concentration is the 1.5g/100g shelled peanut, and the ratio of two kinds of enzymes is 1: 1.5), hydrolysis is 2 hours under 65 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g shelled peanut, add 20g glucose, 10g fructose, 4.5g glutamic acid, 2g arginine, 1g glycine, 3g proline and 500g peanut oil, be heated to 200 ℃ of insulations logical condensed water cooling after 10 minutes with autoclave.Every 10g shelled peanut adds 1000g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 2.5 hours at 20 ℃ after 10 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 13
Choose the peanut chopping, soaked 30 minutes at 60 ℃ with 4 times of running water or pure water to peanut chopping weight.It is broken and cross 100 mesh sieves with the colloid mill fine powder that the chopping of soaked peanut is pulverized the back with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase and food flavor enzyme (total enzyme concentration is the chopping of 2g/100g peanut, and the ratio of two kinds of enzymes is 1: 2), hydrolysis is 6 hours under 45 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut chopping, adds 10g glucose, 6g sucrose, 5g glutamic acid, 2g arginine and 700g refine peanut oil, be heated to 160 ℃ of insulations logical condensed water cooling after 80 minutes with autoclave.Every 10g peanut chopping adds 800g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 2 hours at 20 ℃ after 10 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 14
Choose the peanut chopping, soaked 60 minutes at 50 ℃ with 6 times of running water or pure water to peanut chopping weight.It is broken and cross 100 mesh sieves with the colloid mill fine powder that the chopping of soaked peanut is pulverized the back with tissue mashing machine.To sieve down liquid pH value and transfer to 7, (the total enzyme concentration of protease is the chopping of 1.5g/100g peanut to add alkali protease, food flavor enzyme and carbohydrase, the ratio of two kinds of enzymes is 1: 3, the carbohydrase addition is the chopping of 0.6g/100g peanut, carbohydrase is AMS, cellulase and the hemicellulase complex enzyme by 6: 3: 1 compositions), hydrolysis is 5 hours under 45 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut chopping, adds the 300g refine peanut oil, be heated to 160 ℃ of insulations logical condensed water cooling after 10 minutes with autoclave.Every 10g peanut chopping adds 150g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 2 hours at 18 ℃ after 10 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Embodiment 15
Choose peanut meal, soaked 30 minutes at 50 ℃ with 10 times of running water or pure water to peanut meal weight.Soaked peanut meal is pulverized back broken and mistake 80 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add Protamex and food flavor enzyme (total enzyme concentration is the 1g/100g peanut meal, and the ratio of two kinds of enzymes is 1: 2), hydrolysis is 4 hours under 50 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut meal, add 12g glucose, 1.5g glutamic acid, 1g arginine, 0.5g glycine, 0.2g proline and 800g refine peanut oil, be heated to 160 ℃ of insulations logical condensed water cooling after 30 minutes with autoclave.Every 10g peanut meal adds 500g peanut oil in the good reactant liquor of cooling, stirs fast and stirs at a slow speed 3 hours at 18 ℃ after 15 minutes, and centrifugal filtration removes and anhydrates and other impurity, obtains having the peanut oil of ripe stir-fry peanut local flavor characteristics.
Other vegetable oil also can obtain corresponding fragrant plant oil by above-mentioned enzyme hydrolysis plant material by above-mentioned similar approach.Obtain fragrance sesame wet goods as enzymolysis sesame raw material.
The above only is preferred embodiment of the present invention, be not in order to limit essence technology contents scope of the present invention, essence technology contents of the present invention is broadly to be defined in the claim scope of application, any technology entity or method that other people finish, if it is defined identical with the claim scope of application, also or a kind of change of equivalence, all will be regarded as being covered by among this claim scope.
Claims (10)
1. the preparation method of a perfume peanut oil is characterized in that, described method comprises step:
(1) peanut raw material and water mixing are obtained peanut raw material preliminary treatment mixture;
(2) peanut raw material preliminary treatment mixture that step (1) is obtained and complex enzyme mix, and obtain the peanut raw material hydrolysate, and described complex enzyme comprises alkali protease and food flavor enzyme;
(3) the peanut raw material hydrolysate heating that step (2) is obtained makes generation fragrance, obtains having the mixture of peanut local flavor; With
(4) mixture that step (3) is obtained and peanut oil mixing, extraction, the centrifugal perfume peanut oil that obtains with peanut local flavor.
2. preparation method as claimed in claim 1, it is characterized in that described complex enzyme is made up of alkali protease and food flavor enzyme, the weight ratio of described alkali protease and food flavor enzyme is 1: 1-3, and in step (2), every 100g peanut raw material and 0.3-3g complex enzyme mix.
3. preparation method as claimed in claim 1 is characterized in that described complex enzyme also comprises carbohydrase.
4. preparation method as claimed in claim 3, it is characterized in that, described complex enzyme is made up of alkali protease, food flavor enzyme and carbohydrase, wherein the gross weight of alkali protease and food flavor enzyme is 0.3-3g, the weight ratio of alkali protease and food flavor enzyme is 1: 1-3, described carbohydrase is made up of AMS, cellulase and hemicellulase, and in step (2), every 100g peanut raw material and 0.4-4g complex enzyme mix.
5. as the arbitrary described preparation method of claim 1-4, it is characterized in that in step (2), peanut raw material preliminary treatment mixture that step (1) obtains and complex enzyme were at 40-70 ℃ of hydrolysis 2-6 hour.
6. as the arbitrary described preparation method of claim 1-4, it is characterized in that, in step (1), with peanut raw material and water by weight 1: 4-10 mixes, and soaks 30-100 minute under 40-80 ℃ of condition; Preferably peanut raw material preliminary treatment mixture is crossed the 40-100 mesh sieve and removed big particle and fiber.
7. as the arbitrary described preparation method of claim 1-4, it is characterized in that in step (3), the peanut raw material hydrolysate is cooled to room temperature 140-180 ℃ of reaction after 5-120 minute.
8. as the arbitrary described preparation method of claim 1-4, it is characterized in that, in the step (3), add reduced sugar, amino acid and peanut oil again in the peanut hydrolysate, heating obtains having the mixture of peanut local flavor then.
9. preparation method as claimed in claim 8 is characterized in that, in step (3), change in the autoclave after peanut hydrolysate, reduced sugar, amino acid and peanut oil mixed thoroughly, mixing speed is 150-500rpm, and insulation is 5-120 minute after 140-180 ℃, and reaction is cooled to room temperature after finishing; Preferably, in step (3), change in the autoclave after peanut hydrolysate, reduced sugar, amino acid and peanut oil mixed thoroughly, 200-500rpm stirred 10-30 minute, and under 15-30 ℃ of condition, 50-100rpm stirred 2-4 hour then.
10. preparation method as claimed in claim 8 is characterized in that, the reduced sugar of described adding is selected from down one or more of group: glucose, fructose, sucrose, lactose; The amino acid of described adding is selected from down one or more of group: glutamic acid, aspartic acid, arginine, proline, isoleucine, phenylalanine, alanine, glycine; The peanut oil of described adding is refine peanut oil; Add the 30-100g refine peanut oil in preferred every 10g peanut hydrolysate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110228184.3A CN102239930B (en) | 2007-11-13 | 2008-06-02 | Method for preparing fragrant peanut oil |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101245326A CN101176489A (en) | 2007-11-13 | 2007-11-13 | Technique of preparing superfine groundnut oil from peanut rough material |
| CN200710124532.6 | 2007-11-13 | ||
| CN201110228184.3A CN102239930B (en) | 2007-11-13 | 2008-06-02 | Method for preparing fragrant peanut oil |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810110396XA Division CN101433244B (en) | 2007-11-13 | 2008-06-02 | Method for preparing superfine groundnut oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102239930A true CN102239930A (en) | 2011-11-16 |
| CN102239930B CN102239930B (en) | 2014-08-13 |
Family
ID=39403032
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101245326A Pending CN101176489A (en) | 2007-11-13 | 2007-11-13 | Technique of preparing superfine groundnut oil from peanut rough material |
| CN201110228184.3A Active CN102239930B (en) | 2007-11-13 | 2008-06-02 | Method for preparing fragrant peanut oil |
| CN200810110396XA Active CN101433244B (en) | 2007-11-13 | 2008-06-02 | Method for preparing superfine groundnut oil |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101245326A Pending CN101176489A (en) | 2007-11-13 | 2007-11-13 | Technique of preparing superfine groundnut oil from peanut rough material |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810110396XA Active CN101433244B (en) | 2007-11-13 | 2008-06-02 | Method for preparing superfine groundnut oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (3) | CN101176489A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111647455A (en) * | 2020-06-19 | 2020-09-11 | 海南符氏食品有限公司 | Peanut oil product and preparation method thereof |
| CN114369498A (en) * | 2021-12-14 | 2022-04-19 | 郑州远洋油脂工程技术有限公司 | Refining process of edible oil with double-temperature deodorization and zero trans-fatty acid in national standard |
| CN114606048A (en) * | 2022-02-23 | 2022-06-10 | 山东金胜粮油食品有限公司 | Preparation method of fragrant peanut oil |
| CN114686300A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Strong-flavor grease and preparation method thereof |
| CN115678667A (en) * | 2022-10-24 | 2023-02-03 | 费县中粮油脂工业有限公司 | Method for preparing peanut flavor oil and application thereof |
| CN115710531A (en) * | 2022-11-15 | 2023-02-24 | 代代田(佛山)生物科技有限公司 | Peanut oil and preparation method thereof |
Families Citing this family (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176489A (en) * | 2007-11-13 | 2008-05-14 | 嘉里特种油脂（上海）有限公司 | Technique of preparing superfine groundnut oil from peanut rough material |
| CN101744205B (en) * | 2008-12-16 | 2013-09-11 | 嘉里特种油脂（上海）有限公司 | Flavored premix and preparation method thereof |
| CN102090610A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Preparation method of vegetable condiment oil |
| CN103074154B (en) * | 2013-01-28 | 2014-01-29 | 菏泽尧舜牡丹生物科技有限公司 | Preparation method of strong-flavor peony seed oil |
| CN103666744A (en) * | 2014-01-06 | 2014-03-26 | 湖北长坂雄风植物油有限公司 | Preparation process of sesame oil with strong flavor |
| CN103725417B (en) * | 2014-01-23 | 2015-06-17 | 安徽中盛食用油科技有限公司 | Aroma camellia oil and preparation method thereof |
| CN105802721A (en) * | 2014-12-31 | 2016-07-27 | 丰益(上海)生物技术研发中心有限公司 | Methods for preparing peanut oil and peanut meal through microbial fermentation, products of methods and applications of products |
| CN105154212B (en) * | 2015-08-23 | 2018-09-21 | 湖南省华康食品有限责任公司 | A kind of preparation method of heavy fragrant peanut oil |
| CN106883926B (en) * | 2015-12-16 | 2021-03-02 | 丰益(上海)生物技术研发中心有限公司 | Peanut oil and preparation method thereof |
| CN108208711A (en) * | 2016-12-09 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | A kind of preparation and application of natural flavour mountaineous substance |
| CN107164068A (en) * | 2017-05-03 | 2017-09-15 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares giving off a strong fragrance sunflower oil |
| CN106967492A (en) * | 2017-05-03 | 2017-07-21 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares giving off a strong fragrance rapeseed oil |
| CN107142148A (en) * | 2017-05-03 | 2017-09-08 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares superfine fragrant soybean oil |
| CN107212109A (en) * | 2017-05-03 | 2017-09-29 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares giving off a strong fragrance local flavor animal oil |
| CN107418715A (en) * | 2017-05-03 | 2017-12-01 | 理星（天津）生物科技有限公司 | A kind of method that sesame oil with strong flavor is prepared using micro passage reaction |
| CN107079999B (en) * | 2017-05-03 | 2021-02-05 | 理星（天津）生物科技有限公司 | Method for preparing aromatic peanut oil by adopting micro-channel reactor |
| CN113303372A (en) * | 2020-02-26 | 2021-08-27 | 丰益(上海)生物技术研发中心有限公司 | Rice oil with rice fragrance series flavor and preparation method thereof |
| CN113528227B (en) * | 2020-04-14 | 2024-02-02 | 丰益(上海)生物技术研发中心有限公司 | Preparation method of peanut oil and peanut oil |
| CN114680200A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Flavor grease and preparation method thereof |
| CN115109643B (en) * | 2021-03-19 | 2024-05-24 | 丰益(上海)生物技术研发中心有限公司 | Method for producing flavor oil and flavor oil obtained by the method |
| WO2023164840A1 (en) * | 2022-03-02 | 2023-09-07 | Cargill, Incorporated | A method for producing a peanut oil and peanut oil produced thereby |
| CN114868806B (en) * | 2022-04-07 | 2023-05-23 | 中粮营养健康研究院有限公司 | Flavored grease and preparation method thereof |
| CN115895775A (en) * | 2022-10-24 | 2023-04-04 | 费县中粮油脂工业有限公司 | Flavor grease and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097463A (en) * | 1993-07-15 | 1995-01-18 | 曹县植物油厂 | The production technique of heavy fragrant peanut oil |
| CN101176489A (en) * | 2007-11-13 | 2008-05-14 | 嘉里特种油脂（上海）有限公司 | Technique of preparing superfine groundnut oil from peanut rough material |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB513514A (en) * | 1937-12-14 | 1939-10-16 | Herbert Otto Renner | Process for controlling the odour or flavour of edible oils and fats |
| CN1203175C (en) * | 2002-08-17 | 2005-05-25 | 南宁庞博生物工程有限公司 | Composite enzyme for hydrolyzing plant protein and its preparing process |
| CN1179658C (en) * | 2002-10-18 | 2004-12-15 | 湘潭工学院 | Peanut protein and fat enzyme extracting process |
-
2007
- 2007-11-13 CN CNA2007101245326A patent/CN101176489A/en active Pending
-
2008
- 2008-06-02 CN CN201110228184.3A patent/CN102239930B/en active Active
- 2008-06-02 CN CN200810110396XA patent/CN101433244B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097463A (en) * | 1993-07-15 | 1995-01-18 | 曹县植物油厂 | The production technique of heavy fragrant peanut oil |
| CN101176489A (en) * | 2007-11-13 | 2008-05-14 | 嘉里特种油脂（上海）有限公司 | Technique of preparing superfine groundnut oil from peanut rough material |
Non-Patent Citations (1)
| Title |
|---|
| 吴道银等: "浓香花生油生产技术", 《粮食与油脂》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111647455A (en) * | 2020-06-19 | 2020-09-11 | 海南符氏食品有限公司 | Peanut oil product and preparation method thereof |
| CN114686300A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Strong-flavor grease and preparation method thereof |
| CN114369498A (en) * | 2021-12-14 | 2022-04-19 | 郑州远洋油脂工程技术有限公司 | Refining process of edible oil with double-temperature deodorization and zero trans-fatty acid in national standard |
| CN114606048A (en) * | 2022-02-23 | 2022-06-10 | 山东金胜粮油食品有限公司 | Preparation method of fragrant peanut oil |
| CN115678667A (en) * | 2022-10-24 | 2023-02-03 | 费县中粮油脂工业有限公司 | Method for preparing peanut flavor oil and application thereof |
| CN115710531A (en) * | 2022-11-15 | 2023-02-24 | 代代田(佛山)生物科技有限公司 | Peanut oil and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102239930B (en) | 2014-08-13 |
| CN101176489A (en) | 2008-05-14 |
| CN101433244B (en) | 2011-08-10 |
| CN101433244A (en) | 2009-05-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101433244B (en) | Method for preparing superfine groundnut oil | |
| CN105638911B (en) | Preparation method and application of aromatic total-nutrient soybean milk powder | |
| CN104323219B (en) | A kind of Islamic capsicum paste and preparation method thereof | |
| CN111378523B (en) | Strong-flavor peanut oil and preparation method thereof | |
| CN101455323B (en) | Meat flavor hot flavorings and production method thereof | |
| CN102648723B (en) | Method for coproducing beef bone oil, beef bone meal and beef flavor seasoning through beef bone oil extracts | |
| CN108576766B (en) | Bean chili flavor soy sauce and preparation process thereof | |
| CN104489614A (en) | A hot and spicy sauce and a preparation method thereof | |
| CN104115989A (en) | Marine fish peptide powder, preparation method and applications thereof | |
| CN101991083A (en) | Method for preparing natural fish essence | |
| CN103222650B (en) | Bean dreg minced fillet instant foodstuff and preparation method thereof | |
| CN101965880B (en) | Preparation method of natural enzymatic hydrolysis reaction flavored milk and application thereof in milk type essence | |
| CN106616917A (en) | Method for preparing natural-flavor caramel by using red date processing wastes | |
| CN101224016A (en) | Sea titbit fermentation food and producing method thereof | |
| CN104799247A (en) | Wholewheat soybean sauce brewing technology | |
| CN115669909A (en) | Chicken flavor base material and preparation method thereof | |
| CN108925640A (en) | A kind of antifatigue potato vegetable protein beverage and preparation method thereof that fills blood | |
| CN101744205B (en) | Flavored premix and preparation method thereof | |
| CN106723035A (en) | A kind of lotus Flavor black sesame powder and preparation method thereof | |
| CN114431414A (en) | Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd | |
| KR101466748B1 (en) | Manufacturing method of natural seasoning using fermented salted shrimp and the natural seasoning made by the method | |
| KR101285152B1 (en) | Functional Anchovy Seasoning And Manufacturing Method Thereof | |
| CN109757705A (en) | Sauce for removing fishy smell and extracting fresh sauce and preparation method thereof | |
| CN111387463A (en) | Treatment process of soybean extract and solid compound seasoning | |
| CN107772415A (en) | A kind of beef-flavouring paste essence and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231116 Address after: 200137, Block B, No. 118 Gaodong Road, Pudong New Area, Shanghai; Zone C; Room 101, 2-8 floors, Room 101, Room 201, Room 301, Room 401, and Building 10 of Building 1 in Zone D Patentee after: SHANGHAI JIALI FOOD INDUSTRY Co.,Ltd. Address before: 200137 C District, 118 East High East Road, high East Industrial Zone, Shanghai, Pudong New Area Patentee before: KERRY SPECIALTY FATS (SHANGHAI) Co.,Ltd. |