CN102239930B - Method for preparing fragrant peanut oil - Google Patents
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- CN102239930B CN102239930B CN201110228184.3A CN201110228184A CN102239930B CN 102239930 B CN102239930 B CN 102239930B CN 201110228184 A CN201110228184 A CN 201110228184A CN 102239930 B CN102239930 B CN 102239930B
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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 applicant on June 2nd, 2008 submit to, the dividing an application of application for a patent for invention that application number is 200810110396.X, that denomination of invention is " a kind of preparation method of perfume peanut oil ".
Technical field
The present invention relates to edible oil manufacture field, be specifically related to a kind of complex enzyme for hydrolyzing peanut raw material that passes through, the technique of then 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, with its distinctive peanut fragrance local flavor, is deeply subject to liking of consumers in general, and local flavor is the most important edible quality of perfume peanut oil.
The flavor substance of the perfume peanut oil mainly reduced sugar in peanut and amino acid forms through Maillard reaction (thermal response) in heating process, mainly comprises take nitrogen-containing heterocycle compound, caramelization product and the Oxidation of Fat and Oils pyrolysis product etc. that pyrazine is representative.The at present processing of perfume peanut oil is all to adopt traditional production technology-Intact peanut kernel high temperature is roasted to oil expression or first presses embryo to steam and fry oil expression through high temperature again peanut.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, and produce fragrant process, often can not get stable control, the shortcoming such as have that flavor intensity is on the weak side, the product special flavour feature of different batches changes greatly.Raising along with 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 technique could meet consumers in general better.
Also by enzyme hydrolysis peanut raw material thermal response, not producing the disclosed documents and materials of perfume peanut oil both at home and abroad at present reports.Chinese patent CN1419837A and CN1555714A disclose two pieces of patents about aqueous enzymatic extracting of peanut oil and process for hydrolyzing protein, in above-mentioned patented technology scheme, the object of protein hydrolysis is in order to reduce the emulsion stability of peanut protein, to be beneficial to water-oil separating.Tri-pieces of patent documentations about perfume peanut oil reparation technology of disclosed CN1056521A, CN1102202A and CN1097463A, are all to take traditional steaming and frying technique as the main perfume peanut oil of producing in addition.The technical scheme of traditional handicraft is directly shelled peanut to be heated, and makes peanut protein sex change, take and improves oil yield as main purpose.Because moisture and temperature are dynamic changing processes, in heating process, moisture reduces and temperature raises gradually gradually, to the material composition change process of different granular sizes, different original water content, is different.Therefore, restive to producing fragrant of paramount importance two environmental factor temperature and moisture, and it is mainly reduced sugar and free amino acid that thermal response is produced fragrant precursor substance, in shelled peanut, the content of these materials is not only limited, 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 (10% left and right) own, under high-temperature heating by quick dehydration, so be the thermal response under low moisture condition, be prone to and be charred generation peculiar smell.
Therefore, this area is in the urgent need to providing a kind of method that can prepare the peanut oil with excellent flavor.
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 are mixed to get to peanut raw material pretreatment mixture;
(2) peanut raw material pretreatment mixture step (1) being obtained and complex enzyme mix, and obtain peanut raw material hydrolysate, and described complex enzyme comprises neutrality or alkali protease and food flavor enzyme;
(3) peanut raw material hydrolysate heating step (2) being obtained makes to produce fragrance, obtains having the mixture of peanut local flavor; With
(4) mixture with peanut local flavor step (3) being obtained and peanut oil mixing, extraction, the centrifugal perfume peanut oil that obtains.
In another preference, described complex enzyme is comprised 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 comprised 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 comprised 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), the peanut raw material pretreatment mixture that step (1) obtains and complex enzyme are at 40-70 ℃ of hydrolysis 2-6 hour.
In another preference, in step (1), by peanut raw material and water by weight 1: 4-10 mixes, and under 40-80 ℃ of condition, soaks 30-100 minute; Preferably peanut raw material pretreatment mixture is crossed to 40-100 mesh sieve and remove large particle and fiber.
In another preference, in step (3), peanut raw material hydrolysate is cooled to room temperature 140-180 ℃ of reaction after 5-120 minute.
In another preference, in step (3), in peanut hydrolysate, add again reduced sugar, amino acid and peanut oil, then heating obtains having the mixture of peanut local flavor.
In another preference, in step (3), after being mixed thoroughly, peanut hydrolysate, reduced sugar, amino acid and peanut oil proceeds in autoclave, and mixing speed is 150-500rpm, is incubated 5-120 minute after 140-180 ℃, after reaction finishes, is cooled to room temperature; Preferably, in step (3), after peanut hydrolysate, reduced sugar, amino acid and peanut oil are mixed thoroughly, proceed in autoclave, 200-500rpm stirs 10-30 minute, and then, under 15-30 ℃ of condition, 50-100rpm stirs 2-4 hour.
In another preference, at the reduced sugar adding described in step (3), be selected from one or more of lower group: glucose, fructose, sucrose, lactose; The described amino acid adding is selected from one or more of lower group: glutamic acid, aspartic acid, arginine, proline, isoleucine, phenylalanine, alanine, glycine; The described peanut oil adding is refine peanut oil; In preferred every 10g peanut hydrolysate, add 30-100g refine peanut oil.
Accordingly, the invention provides a kind of method that can prepare the peanut oil with excellent flavor.
The specific embodiment
Inventor is through extensively and in depth research, find to utilize by neutral proteinase or alkali protease and food flavor enzyme forms or the complex enzyme that is comprised 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, by after this fragrance matter and peanut oil mixing, through extraction, just can obtain a kind of peanut oil that has ripe stir-fry peanut fragrance.
More preferably, the present invention also uses carbohydrate enzyme hydrolysis peanut raw material to make to produce more reduced sugar, improve the fragrance product of Maillard reaction, and can destroy cell membrane protease is more easily combined with promotion proteolysis with corresponding protein substrate, thereby can reduce or not add auxiliary material amino acid and reduced sugar, and making thermal response flavor intensity obviously improve (reaching as high as more than one times).The reduced sugar that carbohydrate enzyme hydrolysis forms is abundanter than the kind of directly interpolation, and to produce fragrant precursor more approaching with traditional handicraft, makes the more approaching of the flavor characteristics of new technology perfume peanut oil and traditional handicraft.
Particularly, the method for preparing perfume peanut oil provided by the invention comprises the following steps:
1) pretreatment of raw material: choose peanut raw material, after mixing with water, 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, or select neutral proteinase or alkali protease, food flavor enzyme and carbohydrase composite hydrolysis peanut raw material after pretreatment;
3) auxiliary material adds: in the peanut raw material hydrolysate after aforementioned step process, add reduced sugar, amino acid and peanut oil;
4) thermal response is produced fragrant: after peanut raw material hydrolysate and auxiliary material are stirred, proceed in autoclave heating and produce fragrantly, be then cooled to room temperature; With
5) preparation of perfume peanut oil: in step 4) in the reactant liquor after processing, add peanut oil, after first rapid stirring under certain temperature conditions low rate mixing, water and impurity are removed in centrifugation, obtain perfume peanut oil product.
The invention provides a kind of technique of producing perfume peanut oil by complex enzyme for hydrolyzing peanut raw material, defibrination after peanut raw material is soaked in water, then use complex enzyme (comprising neutral proteinase, alkali protease, food flavor enzyme and carbohydrase) hydrolysis peanut raw material, in hydrolyzate, appropriate interpolation auxiliary material and refine peanut oil also at high temperature carry out abundant thermal response, again peanut oil is added and in reactant liquor, extract volatile materials, centrifugal except anhydrating and other impurity obtains perfume peanut oil.
As used herein, " perfume peanut oil " refers to the peanut oil with ripe stir-fry peanut flavor characteristics.
In the present invention, described peanut raw material can adopt fresh flowers fecula, 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 40-80 ℃ of condition and soaks 30-60 minute, then use tissue mashing machine's coarse crushing, and mistake 40-100 mesh sieve broken with colloid mill fine powder removed large particle and fiber again, can prevent like this in thermal process reactor below, they are deposited to reactor bottom and are excessively heated and are charred generation peculiar smell.
The present invention utilizes Maillard reaction to produce local flavor, and Maillard reaction local flavor is subject to the impact of several factors, as amino acid forms and kind, and the temperature of the composition of reduced sugar and kind and thermal response, time and pH value etc.The object of enzymolysis process is in order to obtain the free amino acid of suitable composition as much as possible, produces perfume (or spice) establish good basis for thermal response below.The perfume peanut oil local flavor that peanut forms in heating process is inseparable with the free amino acid in peanut, so select suitable enzyme hydrolysis to arrive certain hydrolysis degree by feature and the intensity of final decision thermal response local flavor.
Complex enzyme in preparation technology of the present invention is comprised of food stage neutral proteinase Neutrase or alkali protease and food flavor enzyme Flavorzyme.Neutrase is a kind of metalloproteinases, and Main Function is in 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 expeptidase activity obtaining from fungi-aspergillus oryzae (Aspergillus oryzae), conventionally contain serine protease, metalloproteinases and aspartic protease, this enzyme mixing enzyme preparation has the pH value scope of application more widely conventionally, 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, Ke Cong Novozymes Company buys.
In another preference, complex enzyme of the present invention can be comprised of neutral proteinase or alkali protease, food flavor enzyme and carbohydrase, and described carbohydrase is comprised of AMS, cellulase and hemicellulase; In carbohydrase used in the present invention, the content of various enzymes is well-known to those skilled in the art, 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.
In complex enzyme of the present invention, can also contain Protamex (a kind of compound protease), alkali protease (Alkalase), trypsase, pepsin, papain and/or bromelain.
The present invention utilizes compound being hydrolyzed of multiple protein enzyme can bring into play advantage separately and reach optimum hydrolysis effect.
In the present invention, while being formed by neutral proteinase or alkali protease, food flavor enzyme and carbohydrase in complex enzyme, (wherein neutral proteinase or alkali protease and food flavor enzyme ratio are 1:1-3 to add the enzyme amount of 0.4-4g/100g peanut raw material, 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 convenience of technological operation, do not control enzyme system pH value, take the mode of nature hydrolysis, be hydrolyzed rear adjust pH for neutral, with formol titration, surveyed degree of hydrolysis.
In a preference of the present invention, at peanut raw material, in the resulting peanut hydrolysate of complex enzyme for hydrolyzing, add reduced sugar, amino acid and peanut wet goods auxiliary material, wherein peanut oil is selected refine peanut oil, 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 be used 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 by commercial channel, such as but not limited to grain and oil (Qingdao) Co., Ltd from good, buy.
In the present invention, in the hydrolysate of every 100g peanut raw material, 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, said components can be added separately, or part combination is added, can also all combine and add in peanut raw material hydrolysate, after interpolation, adjust pH value to 7 to enter thermal response and produce fragrant step.
It is to proceed in 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, after heating to 140-180 ℃, be incubated 5-120 minute, reaction finishes rear logical condensed water 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), with the speed rapid stirring of 200-500rpm after 10-30 minute under 15-30 ℃ of condition with the speed low rate mixing 2-4h of 50-100rpm, centrifugation except 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 be combined.All features that this case description discloses can with any composition forms use, each feature disclosing in description, can anyly provide the alternative characteristics of identical, impartial or similar object to replace.Therefore apart from special instruction, the feature disclosing is only 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 adopting enzyme hydrolysis to process, and flavor precursors is abundant, the fragrance matter that produces many, with a small amount of peanut raw material, just can generate the needed flavor substance of a large amount of peanut oil;
4, because heating is to carry out in water, and the peanut oil local flavor obtaining in heating is pure, and assorted taste is few.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment are only not used in and limit the scope of the invention for the present invention is described.The experimental technique of unreceipted actual conditions in the following example, conventionally according to normal condition or the condition of advising according to manufacturer.Unless otherwise indicated, otherwise all percentage and umber by weight.
Unless otherwise defined, the familiar meaning of all specialties of using in literary composition and scientific words and one skilled in the art is identical.In addition, any method similar or impartial to described content and material all can be applicable in the inventive method.The use that better implementation method described in literary composition and material only present a demonstration.
Embodiment 1
Choose peanut powder, with 6 times of running water to peanut powder weight or pure water, at 40 ℃ of temperature, soak 80 minutes.Then soaked peanut powder is pulverized to and mistake 40 mesh sieves broken with colloid mill fine powder afterwards with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, (the total enzyme concentration of protease is 0.8g/100g peanut powder to add neutral proteinase, food flavor enzyme and carbohydrase, the ratio of two kinds of enzymes is 1: 1, carbohydrase addition is 0.1g/100g peanut powder, carbohydrase is AMS, cellulase and hemicellulase by the complex enzyme forming at 7: 2: 1), 40 ℃ of Water Under solutions 4 hours.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, with autoclave be heated to 140 ℃ of insulations after 1 hour logical condensed water cooling.In cooling good reactant liquor, every 10g peanut powder adds 500g peanut oil, and strong agitation is 30 ℃ of low rate mixings 2 hours after 12 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 2
Choose peanut meal, with 10 times of running water to peanut meal weight or pure water, at 50 ℃, soak 30 minutes.Soaked peanut meal is pulverized to and mistake 80 mesh sieves broken with colloid mill fine powder afterwards with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, (the total enzyme concentration of protease is 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 0.2g/100g peanut meal, carbohydrase is AMS, cellulase and hemicellulase by the complex enzyme forming at 6: 3: 1), 50 ℃ of Water Under solutions 5 hours.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, with autoclave be heated to 170 ℃ of insulations after 20 minutes logical condensed water cooling.In cooling good reactant liquor, every 10g peanut meal adds 600g peanut oil, and rapid stirring is 18 ℃ of low rate mixings 3 hours after 20 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 3
Choose shelled peanut, with 8 times of running water to shelled peanut weight or pure water, at 80 ℃, soak 60 minutes.Soaked shelled peanut is pulverized to and mistake 100 mesh sieves broken with colloid mill fine powder afterwards with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, (the total enzyme concentration of protease is 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, carbohydrase addition is 0.5g/100g shelled peanut, carbohydrase is AMS, cellulase and hemicellulase by the complex enzyme forming at 8: 1: 1), 65 ℃ of Water Under solutions 2 hours.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, with autoclave be heated to 180 ℃ of insulations after 10 minutes logical condensed water cooling.In cooling good reactant liquor, every 10g shelled peanut adds 1000g peanut oil, and rapid stirring is 20 ℃ of low rate mixings 2.5 hours after 15 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 4
Choose peanut chopping, with 4 times of running water or pure water to peanut chopping weight, at 60 ℃, soak 30 minutes.It is broken and cross 100 mesh sieves with colloid mill fine powder after the chopping of soaked peanut is pulverized with tissue mashing machine.The lower liquid pH value of sieve is adjusted 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, carbohydrase addition is the chopping of 1g/100g peanut, carbohydrase is AMS, cellulase and hemicellulase by the complex enzyme forming at 6: 3: 1), 45 ℃ of Water Under solutions 6 hours.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, with autoclave be heated to 160 ℃ of insulations after 80 minutes logical condensed water cooling.In cooling good reactant liquor, the chopping of every 10g peanut adds 800g peanut oil, and rapid stirring is 25 ℃ of low rate mixings 3.5 hours after 30 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 5
Choose peanut powder, with 10 times of running water to peanut powder weight or pure water, at 40 ℃, soak 60 minutes.It is broken and cross 100 mesh sieves with colloid mill fine powder after the chopping of soaked peanut is pulverized with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, (the total enzyme concentration of protease is 3g/100g peanut powder to add neutral proteinase, food flavor enzyme, the ratio of two kinds of enzymes is 1: 2.5, carbohydrase addition is 0.8g/100g peanut powder, carbohydrase is AMS, cellulase and hemicellulase by the complex enzyme forming at 5: 3.5: 1.5), 50 ℃ of Water Under solutions 5 hours.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut powder, adds 600g refine peanut oil, with autoclave be heated to 140 ℃ of insulations after 40 minutes logical condensed water cooling.In cooling good reactant liquor, every 10g peanut powder adds 700g peanut oil, and rapid stirring is 18 ℃ of low rate mixings 4 hours after 25 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 6
Choose shelled peanut, with 5 times of running water to shelled peanut weight or pure water, at 70 ℃, soak 30 minutes.Soaked shelled peanut is pulverized to and mistake 100 mesh sieves broken with colloid mill fine powder afterwards with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, (the total enzyme concentration of protease is 0.5g/100g shelled peanut to add neutral proteinase, food flavor enzyme and carbohydrase, the ratio of two kinds of enzymes is 1: 3, carbohydrase addition is 0.2g/100g shelled peanut, carbohydrase is AMS, cellulase and hemicellulase by the complex enzyme forming at 6.5: 3: 0.5), 60 ℃ of Water Under solutions 2.5 hours.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g shelled peanut, adds 300g peanut oil, with autoclave be heated to 170 ℃ of insulations after 8 minutes logical condensed water cooling.In cooling good reactant liquor, every 10g shelled peanut adds 200g peanut oil, and rapid stirring is 25 ℃ of low rate mixings 3 hours after 20 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 7
Choose peanut meal, with 9 times of running water to peanut meal weight or pure water, at 60 ℃, soak 40 minutes.Soaked peanut meal is pulverized to and mistake 60 mesh sieves broken with colloid mill fine powder afterwards with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, (the total enzyme concentration of protease is 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 0.9g/100g peanut meal, carbohydrase is AMS, cellulase and hemicellulase by the complex enzyme forming at 5.5: 3: 1.5), 50 ℃ of Water Under solutions 6 hours.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut meal, adds 400g refine peanut oil, with autoclave be heated to 150 ℃ of insulations after 25 minutes logical condensed water cooling.In cooling good reactant liquor, every 10g peanut meal adds 300g peanut oil, and rapid stirring is 18 ℃ of low rate mixings 2.5 hours after 15 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 8
Choose peanut chopping, with 6 times of running water or pure water to peanut chopping weight, at 50 ℃, soak 60 minutes.It is broken and cross 100 mesh sieves with colloid mill fine powder after the chopping of soaked peanut is pulverized with tissue mashing machine.The lower liquid pH value of sieve is adjusted 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, carbohydrase addition is the chopping of 0.6g/100g peanut, carbohydrase is AMS, cellulase and hemicellulase by the complex enzyme forming at 6.4: 2.8: 0.8), 45 ℃ of Water Under solutions 5 hours.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut chopping, adds 300g refine peanut oil, with autoclave be heated to 160 ℃ of insulations after 10 minutes logical condensed water cooling.In cooling good reactant liquor, the chopping of every 10g peanut adds 150g peanut oil, and rapid stirring is 18 ℃ of low rate mixings 2 hours after 10 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 9
Choose peanut powder, with 6 times of running water to peanut powder weight or pure water, at 40 ℃ of temperature, soak 80 minutes.Then soaked peanut powder is pulverized to and mistake 40 mesh sieves broken with colloid mill fine powder afterwards with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, adds neutral proteinase and food flavor enzyme (always enzyme concentration is 0.8g/100g peanut powder, and the ratio of two kinds of enzymes is 1: 1), 40 ℃ of Water Under solutions 4 hours.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, with autoclave be heated to 140 ℃ of insulations after 1 hour logical condensed water cooling.In cooling good reactant liquor, every 10g peanut powder adds 500g peanut oil, mixes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 10
Choose peanut powder, with 6 times of running water to peanut powder weight or pure water, at 40 ℃ of temperature, soak 80 minutes.Then soaked peanut powder is pulverized to and mistake 40 mesh sieves broken with colloid mill fine powder afterwards with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, adds neutral proteinase and food flavor enzyme (always enzyme concentration is 0.8g/100g peanut powder, and the ratio of two kinds of enzymes is 1: 1), 40 ℃ of Water Under solutions 4 hours.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, with autoclave be heated to 140 ℃ of insulations after 1 hour logical condensed water cooling.In cooling good reactant liquor, every 10g peanut powder adds 500g peanut oil, and strong agitation is 30 ℃ of low rate mixings 2 hours after 10 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 11
Choose peanut meal, with 10 times of running water to peanut meal weight or pure water, at 50 ℃, soak 30 minutes.Soaked peanut meal is pulverized to and mistake 80 mesh sieves broken with colloid mill fine powder afterwards with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, adds neutral proteinase and food flavor enzyme (always enzyme concentration is 1g/100g peanut meal, and the ratio of two kinds of enzymes is 1: 3), 50 ℃ of Water Under solutions 5 hours.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, with autoclave be heated to 170 ℃ of insulations after 20 minutes logical condensed water cooling.In cooling good reactant liquor, every 10g peanut meal adds 500g peanut oil, and rapid stirring is 18 ℃ of low rate mixings 3 hours after 20 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 12
Choose shelled peanut, with 8 times of running water to shelled peanut weight or pure water, at 80 ℃, soak 60 minutes.Soaked shelled peanut is pulverized to and mistake 100 mesh sieves broken with colloid mill fine powder afterwards with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, adds neutral proteinase and food flavor enzyme (always enzyme concentration is 1.5g/100g shelled peanut, and the ratio of two kinds of enzymes is 1: 1.5), 65 ℃ of Water Under solutions 2 hours.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, with autoclave be heated to 200 ℃ of insulations after 10 minutes logical condensed water cooling.In cooling good reactant liquor, every 10g shelled peanut adds 1000g peanut oil, and rapid stirring is 20 ℃ of low rate mixings 2.5 hours after 10 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 13
Choose peanut chopping, with 4 times of running water or pure water to peanut chopping weight, at 60 ℃, soak 30 minutes.It is broken and cross 100 mesh sieves with colloid mill fine powder after the chopping of soaked peanut is pulverized with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, adds neutral proteinase and food flavor enzyme (total enzyme concentration is that 2g/100g peanut shreds, and the ratio of two kinds of enzymes is 1: 2), 45 ℃ of Water Under solutions 6 hours.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, with autoclave be heated to 160 ℃ of insulations after 80 minutes logical condensed water cooling.In cooling good reactant liquor, the chopping of every 10g peanut adds 800g peanut oil, and rapid stirring is 20 ℃ of low rate mixings 2 hours after 10 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 14
Choose peanut chopping, with 6 times of running water or pure water to peanut chopping weight, at 50 ℃, soak 60 minutes.It is broken and cross 100 mesh sieves with colloid mill fine powder after the chopping of soaked peanut is pulverized with tissue mashing machine.The lower liquid pH value of sieve is adjusted 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, carbohydrase addition is the chopping of 0.6g/100g peanut, carbohydrase is AMS, cellulase and hemicellulase by the complex enzyme forming at 6: 3: 1), 45 ℃ of Water Under solutions 5 hours.Hydrolyzate pH value is transferred to 7, in the hydrolyzate of 100g peanut chopping, adds 300g refine peanut oil, with autoclave be heated to 160 ℃ of insulations after 10 minutes logical condensed water cooling.In cooling good reactant liquor, the chopping of every 10g peanut adds 150g peanut oil, and rapid stirring is 18 ℃ of low rate mixings 2 hours after 10 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Embodiment 15
Choose peanut meal, with 10 times of running water to peanut meal weight or pure water, at 50 ℃, soak 30 minutes.Soaked peanut meal is pulverized to and mistake 80 mesh sieves broken with colloid mill fine powder afterwards with tissue mashing machine.The lower liquid pH value of sieve is adjusted to 7, adds Protamex and food flavor enzyme (always enzyme concentration is 1g/100g peanut meal, and the ratio of two kinds of enzymes is 1: 2), 50 ℃ of Water Under solutions 4 hours.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, with autoclave be heated to 160 ℃ of insulations after 30 minutes logical condensed water cooling.In cooling good reactant liquor, every 10g peanut meal adds 500g peanut oil, and rapid stirring is 18 ℃ of low rate mixings 3 hours after 15 minutes, and centrifugal filtration, except anhydrating and other impurity, obtains having the peanut oil of ripe stir-fry peanut flavor characteristics.
Other vegetable oil also can obtain corresponding fragrant plant oil by above-mentioned enzyme hydrolysis plant material by above-mentioned similar approach.As enzymolysis sesame raw material obtains fragrance sesame wet goods.
The foregoing is only preferred embodiment of the present invention, not in order to limit essence technology contents scope of the present invention, essence technology contents of the present invention is to be broadly defined in the claim scope of application, any technology entity or method that other people complete, if 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 (5)
1. a preparation method for perfume peanut oil, is characterized in that, described method comprises step:
(1) pretreatment of raw material: choose peanut raw material, after mixing with water, soak a period of time, and then carry out coarse crushing and fine powder broken;
(2) complex enzyme for hydrolyzing: select neutral proteinase and food flavor enzyme composite hydrolysis peanut raw material after pretreatment;
(3) auxiliary material adds: in the peanut raw material hydrolysate after aforementioned step process, add reduced sugar, amino acid and peanut oil, described reduced sugar is glucose, fructose, one or more of sucrose and lactose, amino acid is glutamic acid, aspartic acid, arginine, proline, isoleucine, phenylalanine, alanine, one or more in glycine, in the hydrolysate of every 100g peanut raw material, 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,
(4) thermal response is produced fragrant: after peanut raw material hydrolysate and auxiliary material are stirred, proceed to be incubated 5-120 minute after heating to 140-170 ℃ in autoclave and heat and produce perfume, be then cooled to room temperature; With
(5) preparation of perfume peanut oil: in the reactant liquor after step (4) is processed, add peanut oil, after first rapid stirring under 15-30 ℃ of condition low rate mixing, water and impurity are removed in centrifugation, obtain perfume peanut oil product;
The weight ratio of described neutral proteinase 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 step (2), the peanut raw material pretreatment mixture that step (1) obtains and complex enzyme are at 40-70 ℃ of hydrolysis 2-6 hour.
2. preparation method as claimed in claim 1, is characterized in that, in step (1), peanut raw material and water is mixed by weight 1:4-10, under 40-80 ℃ of condition, soaks 30-60 minute.
3. preparation method as claimed in claim 1, is characterized in that, described peanut oil is refine peanut oil.
4. preparation method as claimed in claim 1, it is characterized in that, in step (4), after being stirred, peanut raw material hydrolysate and auxiliary material proceed in autoclave, mixing speed 150～500rpm, after heating to 140～170 ℃, be incubated 5～120min, reaction finishes rear logical condensed water and cools to room temperature.
5. preparation method as claimed in claim 2, is characterized in that, in step (1), peanut raw material and water is mixed by weight 1:4-10, under 40-80 ℃ of condition, soaks 30-60 minute; Use subsequently tissue mashing machine's coarse crushing, more broken and crossed 40-100 mesh sieve and remove large particle and fiber with colloid mill fine powder.
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| CN201110228184.3A CN102239930B (en) | 2007-11-13 | 2008-06-02 | Method for preparing fragrant peanut oil |
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| CNA2007101245326A CN101176489A (en) | 2007-11-13 | 2007-11-13 | Technique of preparing superfine groundnut oil from peanut rough material |
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| CN201110228184.3A CN102239930B (en) | 2007-11-13 | 2008-06-02 | Method for preparing fragrant peanut oil |
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| 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 |
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| 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 |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN102239930A (en) | 2011-11-16 |
| CN101176489A (en) | 2008-05-14 |
| CN101433244A (en) | 2009-05-20 |
| CN101433244B (en) | 2011-08-10 |
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