CN102919806A - Lipid aroma condensate prepared through fat thermal oxidation and preparation method thereof - Google Patents
Lipid aroma condensate prepared through fat thermal oxidation and preparation method thereof Download PDFInfo
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- CN102919806A CN102919806A CN2012102411841A CN201210241184A CN102919806A CN 102919806 A CN102919806 A CN 102919806A CN 2012102411841 A CN2012102411841 A CN 2012102411841A CN 201210241184 A CN201210241184 A CN 201210241184A CN 102919806 A CN102919806 A CN 102919806A
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Abstract
The present invention discloses a method for preparing a lipid aroma condensate by adopting fat as a raw material and by adopting a two step process of heating oxidation and degradation, and a product thereof. The specific method comprises: 1) in the presence of an antioxidant and water, introducing air to fat to carry out heating stirring oxidation, wherein an air flow rate is 0.1-2 m<3>/kg.h, a temperature is 100-180 DEG C, a time is 0.5-5 h, and a stirring speed is 200-1000 rpm/min; and 2) introducing nitrogen gas to the product obtained from the step 1) to carry out heating degradation, wherein a nitrogen gas flow rate is 0.1-0.5 m<3>/kg.h, a heating temperature is 100-180 DEG C, and a time is 0.5-6 h. According to the present invention, the obtained product has rich, harmonious and fruity lipid aroma, can be used as a thermal reaction flavor raw material, and can further be directly used in chicken essence, instant noodle condiments, soup sticks, sausages, cans, frozen dumplings and other seasonings or food as a natural food additive.
Description
Technical field
The present invention relates to a kind of method for preparing fat perfume concentrate take fat as raw material through heated oxide, degraded two step process and products thereof, the fragrant concentrate fat of gained fat is aromatic strongly fragrant, harmonious, mellow and full, can be used as the hot reaction essence raw material and use, also can be used as natural additive for foodstuff and be directly used in the food.
Background technology
The present invention relates to a kind of method that fatty thermal oxide is prepared the fragrant concentrate of fat and products thereof, the fragrant concentrate fat of gained fat is aromatic strongly fragrant, harmonious, mellow and full.
The fat autoxidation produces rancid flavor beastly, but the fatty thermal oxide under the certain condition can generate the oxidation product with strong grease perfume, frying perfume.The olfactory material that fat oxidation produces mainly comprises hydro carbons, aldehydes, ketone, furans etc., wherein aliphatic aldehyde and ketone are the main body compositions that consists of fat perfume (or spice), they and hydro carbons, furans composition make up with suitable proportioning, can form charming fat perfume, frying perfume.In the thermal processing meat flavour preparation, aliphatic aldehyde also can be used as precursor and participates in Maillard reaction, generates the fragrant composition of the lower heterocycle meat of threshold value.Existing patent (Sun Baoguo, Xie Jianchun, Liang Menglan, Peng Qiuju, Wen Zhiyong. a kind of fat control oxidation prepares the method ZL200410030864.4 of precursor of meat-flavour essence) adopt under the anhydrous condition, blowing air, the oxidation technology of heating, little molecule aldehyde is rich in preparation, the fat oxidation product of ketone, this oxidation product has higher peroxide value, higher carbonyl content value, lower acid number, fat is aromatic strongly fragrant, thermal response (providing meat fragrant precursor) is provided, gained meat flavor advantage is that the characteristic perfume of meat is obvious, local flavor is full, but this oxidation product with higher peroxide value, can cause add the higher product relevant criterion (GB has control to require to the peroxide value of various food products) that do not meet of food product peroxide value, also may because its autoxidation degraded in food form bad flavor, should not in food, directly add and use.
For solving the problem that is unsuitable in food, directly adding use in the prior art because gained fat oxidation product peroxide value is higher, the application is by first blowing air heated oxide, heat biodegrading process again under condition of nitrogen gas, the fragrant concentrate preparation method of fat of a kind of safe, easy industrial low-peroxide value, low acid number, high carbonyl content value is provided, and has obtained the fragrant concentrate of a kind of novel fat with low-peroxide value.Fragrant concentrate of the fat of this low-peroxide value and preparation method thereof has no report in the prior art.
Summary of the invention
The purpose of this invention is to provide a kind of method that adopts heated oxide, degraded two step process to obtain the fragrant concentrate of fat.This method has overcome existing methodical shortcoming and defect.Adopt the fragrant concentrate of fat of this technique preparation, have than low-peroxide value, high carbonyl content value, low acid number, not only fat is aromatic strongly fragrant, and fragrance is harmonious, mellow and full, both can be used as the hot reaction essence raw material and used, and also can be used as natural additive for foodstuff and in food, directly use.
The technical solution adopted in the present invention is as follows:
A kind of fatty thermal oxide prepares the method for the fragrant concentrate of fat, take fat as raw material, formed by heated oxide, degraded two step process, the first step, heating in the presence of the antioxidant of 0.01～0.8wt% when arriving 100～180 ℃ of reaction temperatures, add fat mass 0.5～6wt% liquid, keep 100～180 ℃ reaction temperature, begin to stir, pass into air and timing, carry out oxidation reaction, time 0.5～5h; Second step, first step products therefrom is passed into nitrogen add thermal degradation, 100～180 ℃ of reaction temperatures, time 0.5～6h.
Fat of the present invention is the combination of a kind of or above-mentioned various greases of animal tallow, vegetable oil, aliphatic acid triglyceride, natural unrighted acid.Described antioxidant is vitamin C or vitamin E or both combinations, and the antioxidant addition is 0.01～0.8wt% of fat mass.
Liquid of the present invention is that running water, mineral water, distilled water, deionized water or mass concentration are 0.5～10% sodium chloride solution; The addition of liquid is 0.5～6wt% of fat mass.When using sodium chloride solution, the evaporation of water loss is less especially, and reaction temperature is more stable.
Air of the present invention is provided by air compressor, should not contain any poisonous, harmful components, processes through molecular sieve or activated carbon filtration.Air flow control is at 0.1～2m
3/ kg.h.
Nitrogen of the present invention, available steel cylinder or nitrogen gas generator provide, and should not contain any poisonous, harmful components, can be ordinary nitrogen or high pure nitrogen.Nitrogen flow is controlled at 0.1～0.5m
3/ kg.h.
Reaction temperature of the present invention is lower than the kitchen and fries in shallow oil, explodes the oil temperature temperature under the condition, is 100～180 ℃, preferred 120～160 ℃.The reaction temperature of the first step and second step can be identical or different.
Oxidization time of the present invention changes according to other conditions such as amount of water, heating-up temperature, blowing air amount, and oxidization time is generally 0.5～5h.
Degradation time of the present invention, change according to other conditions such as the index (peroxide value, acid number, carbonyl content value) of first step products therefrom, second step heating-up temperature, logical nitrogen amounts, higher or second step adds thermal degradation temperature when low when the peroxide value of first step product, and required degradation time can be longer.The heating degradation time is generally 0.5～6h, preferred 1～2h.
Stirring of the present invention adopts motor machine to stir, and stir speed (S.S.) is 200～1000r.min
-1, 400～700r.min
-1Better.
First step products therefrom peroxide value of the present invention is 15～170meq oxygen/kg, is preferably 60～100meq oxygen/kg, and acid number is 0.5～2g KOH/kg or less, and best＜1g KOH/kg, the carbonyl content value is 0.1～2%, is preferably 0.1～1.2%.The fragrant concentrate peroxide value of gained fat of the present invention is 0～2meq oxygen/kg, is preferably 0meq oxygen/kg, and acid number is 0.5～2g.KOH/kg or less, and best＜1.0g KOH/kg, the carbonyl content value is 0.1～2%, is preferably 0.6～1%.(analytical method of peroxide value is referring to IOPAC, standard methods for the analysis of oils, fats and derivatives, the 6th, P199-200 and P210-211 page or leaf.The analytical method of acid number referring to: the food analysis method, money firm Zhao monarch translate, Shanghai scientific popularization publishing house.Total carbonyl content analytical method is referring to organic semimicro-qualitative analysis, Science Press, P305-309 page or leaf).
Fatty thermal oxide of the present invention prepares the method for the fragrant concentrate of fat, can effectively reduce the fat oxidation product peroxide value, and keep higher carbonyl content value, low acid number, the mode of degrading under the normal pressure condition of nitrogen gas is low for equipment requirements, security performance is good, and the again oxidation of the carbonyls such as gained aldehyde, ketone that can prevent from degrading improves the productive rate of product.
The aromatic contracting produce of gained fat of the present invention product, be a kind of oxidation product that has than low-peroxide value, high carbonyl content value, low acid number, fat is aromatic strongly fragrant, fragrance is harmonious, mellow and full, both can be used as the hot reaction essence raw material and used, and also can be used as natural additive for foodstuff and in the multi-condiment material such as chickens' extract, condiment for instant noodles, soup stock, sausage, can, quick-freezing boiled dumplings or food, directly use.
The specific embodiment:
Embodiment 1
In the 500ml four-hole boiling flask of electric mixer, thermometer, reflux condensing tube is housed, add 100g lard, 0.05gVE, when heating arrives 130 ℃, add 5mL sodium chloride solution (concentration 10%), keep 130 ℃, begin to stir, pass into air (through activated carbon filtration) and timing, air velocity 0.24m
3/ kg.h, mixing speed 500r.min
-1, oxidation 1.5h stops reaction, and recording peroxide value is that 70meq oxygen/kg fat, acid number are 0.69g.KOH/kg fat, and carbonyl content is 1.17%.
Change logical nitrogen, heating continuation experiment, nitrogen flow 0.1m
3/ kg.h begins timing when arriving 160 ℃ of temperature, adds thermal degradation 2h, and product is milky, and peroxide value is 0.5meq oxygen/kg fat, and acid number is 1.56g.KOH/kg fat, and carbonyl content is 0.66%.
Embodiment 2
In the 500ml four-hole boiling flask of electric mixer, thermometer, reflux condensing tube is housed, add the 100g tallow, 0.04gV
E, when arriving 125 ℃ of temperature, add 3mL water, keep 125 ℃, begin to stir, pass into air (through molecular sieve filtration) and timing, air mass flow is 0.12m
3/ kg.h, mixing speed 700r.min
-1, oxidation 2h stops reaction, records peroxide value 100meq oxygen/kg fat, acid number 0.8gKOH/kg fat, carbonyl content 1.3%.
Change logical nitrogen, heating continuation experiment, nitrogen flow 0.2m
3/ kg.h begins timing when arriving 156 ℃ of temperature, adds thermal degradation 3h, and product is milky, and peroxide value is 2.0meq oxygen/kg fat, and acid number is 1.63g.KOH/kg fat, and carbonyl content is 0.75%.
Embodiment 3
In the 500ml four-hole boiling flask of electric mixer, thermometer, reflux condensing tube is housed, add 100g chicken fat, 0.08g V
E, when arriving 120 ℃ of temperature, adding 2mL sodium chloride solution (5%), 120 ℃ of holding temperatures begin to stir, pass into air (activated carbon filtration) and timing, and air mass flow is 0.24m
3/ kg.h, mixing speed 700r.min
-1, oxidation 0.5h, recording peroxide value is that 76meq oxygen/kg fat, acid number are 0.47g.KOH/kg fat, carbonyl content is 1.08%;
Change logical nitrogen, heating continuation experiment, nitrogen flow 0.4m
3/ kg.h begins timing when arriving 160 ℃ of temperature, add thermal degradation 2h, and product is faint yellow, and peroxide value is 0meq oxygen/kg fat, and acid number is 0.95g.KOH/kg fat, and carbonyl content is 1.2%.
Claims (9)
1. a fatty thermal oxide prepares the method for the fragrant concentrate of fat, it is characterized in that: take fat as raw material, formed by heated oxide, degraded two step process, the first step, heating in the presence of the antioxidant of 0.01～0.8wt% when arriving 100～180 ℃ reaction temperature, add the liquid of 0.5～6wt% of fat mass, keep 100～180 ℃ reaction temperature, begin to stir, pass into air and timing, carry out oxidation reaction, the time is 0.5～5h; Second step, first step products therefrom is passed into nitrogen add thermal degradation, 100～180 ℃ of reaction temperatures, time 0.5～6h.
2. described fatty thermal oxide prepares the method for the fragrant concentrate of fat according to claim 1, and it is characterized in that: fat is a kind of for animal tallow or vegetable oil or aliphatic acid triglyceride or natural unrighted acid, or the combination of above-mentioned various greases.
3. described fatty thermal oxide prepares the method for the fragrant concentrate of fat according to claim 1, and it is characterized in that: described liquid is running water or mineral water or distilled water or deionized water, or mass concentration is 0.5～10% sodium chloride solution.
4. described fatty thermal oxide prepares the method for the fragrant concentrate of fat according to claim 1, and it is characterized in that: the flow that passes into air during first step oxidation reaction is 0.1～2m
3/ kg.h, mixing speed is 200～1000r.min
-1, the flow when second step passes into nitrogen is 0.1～0.5m
3/ kg.h, the reaction temperature of the first step and second step is identical or different, and reaction temperature is 120～160 ℃.
5. described fatty thermal oxide prepares the method for the fragrant concentrate of fat according to claim 1, and it is characterized in that: described antioxidant is vitamin C or vitamin E or both combinations.
6. described fatty thermal oxide prepares the method for the fragrant concentrate of fat according to claim 1, and it is characterized in that: the peroxide value of the fragrant concentrate of gained fat is 0～2meq oxygen/kg, and acid number is 0.5～2g.KOH/kg, and carbonyl content is 0.1～2%.
7. the fragrant concentrate of the fat that obtains of one of described method according to claim 1-6, it is characterized in that: the peroxide value of the fragrant concentrate of gained fat is 0～2meq oxygen/kg, and acid number is 0.5～2g.KOH/kg, and carbonyl content is 0.1～2%.
8. the fragrant concentrate of described fat according to claim 7 is characterized in that peroxide value is 0meq oxygen/kg, and acid number＜1.0gKOH/kg, carbonyl content are 0.6～1%.
9. the purposes of the fragrant concentrate of described fat according to claim 7 is characterized in that preparing meat flavor or directly using in flavoring or food as natural additive for foodstuff as the thermal response raw material.
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| CN2012102411841A CN102919806A (en) | 2012-07-13 | 2012-07-13 | Lipid aroma condensate prepared through fat thermal oxidation and preparation method thereof |
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|---|---|---|---|
| CN2012102411841A CN102919806A (en) | 2012-07-13 | 2012-07-13 | Lipid aroma condensate prepared through fat thermal oxidation and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876730A (en) * | 2016-05-03 | 2016-08-24 | 北京工商大学 | Fat-flavored concentrate as well as preparation method and application thereof |
| CN109965254A (en) * | 2019-03-21 | 2019-07-05 | 北京工商大学 | A kind of vegetable oil type fat flavours material and its preparation method and application |
| CN113632955A (en) * | 2021-06-30 | 2021-11-12 | 成都圣恩生物科技股份有限公司 | Strong-fragrance fat-fragrance product and preparation method thereof |
| CN115644411A (en) * | 2022-10-28 | 2023-01-31 | 湖南文理学院 | Meat flavor based on aquatic product processing by-products and preparation method thereof |
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| US5043180A (en) * | 1988-12-23 | 1991-08-27 | Van Den Bergh Foods Company, Division Of Conopco, Inc. | Oxidizing fat in the presence of an antioxidant |
| CN1264425C (en) * | 2004-04-09 | 2006-07-19 | 北京工商大学 | Method for preparing meat flavour essence precursor by fat control oxidation |
| CN101023791A (en) * | 2007-04-17 | 2007-08-29 | 北京工商大学 | Method for preparing precursor of meat-flavour essence by enzyme catalytic oxidation of fat |
| WO2012072549A1 (en) * | 2010-11-29 | 2012-06-07 | Nestec S.A. | Preparation of seasoning products |
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2012
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Patent Citations (4)
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|---|---|---|---|---|
| US5043180A (en) * | 1988-12-23 | 1991-08-27 | Van Den Bergh Foods Company, Division Of Conopco, Inc. | Oxidizing fat in the presence of an antioxidant |
| CN1264425C (en) * | 2004-04-09 | 2006-07-19 | 北京工商大学 | Method for preparing meat flavour essence precursor by fat control oxidation |
| CN101023791A (en) * | 2007-04-17 | 2007-08-29 | 北京工商大学 | Method for preparing precursor of meat-flavour essence by enzyme catalytic oxidation of fat |
| WO2012072549A1 (en) * | 2010-11-29 | 2012-06-07 | Nestec S.A. | Preparation of seasoning products |
Non-Patent Citations (2)
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| 谢建春，等: "氧化猪脂-热反应制备猪肉香精研究", 《中国调味品》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876730A (en) * | 2016-05-03 | 2016-08-24 | 北京工商大学 | Fat-flavored concentrate as well as preparation method and application thereof |
| CN109965254A (en) * | 2019-03-21 | 2019-07-05 | 北京工商大学 | A kind of vegetable oil type fat flavours material and its preparation method and application |
| CN113632955A (en) * | 2021-06-30 | 2021-11-12 | 成都圣恩生物科技股份有限公司 | Strong-fragrance fat-fragrance product and preparation method thereof |
| CN115644411A (en) * | 2022-10-28 | 2023-01-31 | 湖南文理学院 | Meat flavor based on aquatic product processing by-products and preparation method thereof |
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Application publication date: 20130213 |