CN109965254A - A kind of vegetable oil type fat flavours material and its preparation method and application - Google Patents
A kind of vegetable oil type fat flavours material and its preparation method and application Download PDFInfo
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- CN109965254A CN109965254A CN201910219405.7A CN201910219405A CN109965254A CN 109965254 A CN109965254 A CN 109965254A CN 201910219405 A CN201910219405 A CN 201910219405A CN 109965254 A CN109965254 A CN 109965254A
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- vegetable oil
- oil type
- fatty acid
- type fat
- flavours material
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- 235000015112 vegetable and seed oil Nutrition 0.000 title claims abstract description 94
- 239000008158 vegetable oil Substances 0.000 title claims abstract description 94
- 239000000463 material Substances 0.000 title claims abstract description 55
- 235000019635 fat flavor Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 claims abstract description 34
- 235000019634 flavors Nutrition 0.000 claims abstract description 34
- 230000003647 oxidation Effects 0.000 claims abstract description 34
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 33
- 239000000194 fatty acid Substances 0.000 claims abstract description 33
- 229930195729 fatty acid Natural products 0.000 claims abstract description 33
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 33
- 239000002253 acid Substances 0.000 claims abstract description 24
- 238000006243 chemical reaction Methods 0.000 claims abstract description 23
- 239000000126 substance Substances 0.000 claims abstract description 23
- 150000002978 peroxides Chemical class 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims description 31
- 235000019197 fats Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 18
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims description 18
- 241001465754 Metazoa Species 0.000 claims description 16
- 235000019482 Palm oil Nutrition 0.000 claims description 16
- 239000002540 palm oil Substances 0.000 claims description 16
- 235000019486 Sunflower oil Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 239000002600 sunflower oil Substances 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 12
- 239000007800 oxidant agent Substances 0.000 claims description 12
- 238000002604 ultrasonography Methods 0.000 claims description 12
- 239000003963 antioxidant agent Substances 0.000 claims description 11
- 230000003078 antioxidant effect Effects 0.000 claims description 11
- 235000006708 antioxidants Nutrition 0.000 claims description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 11
- 239000001301 oxygen Substances 0.000 claims description 11
- 229910052760 oxygen Inorganic materials 0.000 claims description 11
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 10
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 9
- 229930003427 Vitamin E Natural products 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 9
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 9
- 235000019165 vitamin E Nutrition 0.000 claims description 9
- 229940046009 vitamin E Drugs 0.000 claims description 9
- 239000011709 vitamin E Substances 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 7
- 235000005687 corn oil Nutrition 0.000 claims description 6
- 239000002285 corn oil Substances 0.000 claims description 6
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 6
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 6
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 5
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 5
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 5
- 239000005642 Oleic acid Substances 0.000 claims description 5
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 5
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 5
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 5
- 235000021313 oleic acid Nutrition 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 5
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 5
- 229960002163 hydrogen peroxide Drugs 0.000 claims description 4
- 235000019462 natural additive Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019485 Safflower oil Nutrition 0.000 claims description 2
- 239000003570 air Substances 0.000 claims description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 150000002313 glycerolipids Chemical class 0.000 claims description 2
- 235000003642 hunger Nutrition 0.000 claims description 2
- 229960004488 linolenic acid Drugs 0.000 claims description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 235000005713 safflower oil Nutrition 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 235000020795 whole food diet Nutrition 0.000 claims 1
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000003563 vegetarian diet Nutrition 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 26
- 239000000047 product Substances 0.000 description 23
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 19
- 235000019483 Peanut oil Nutrition 0.000 description 13
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 13
- 229910052757 nitrogen Inorganic materials 0.000 description 13
- 239000000312 peanut oil Substances 0.000 description 13
- 239000000243 solution Substances 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 230000035943 smell Effects 0.000 description 5
- 239000003760 tallow Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000010775 animal oil Substances 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- -1 heterocycle Compound Chemical class 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- SKIIKRJAQOSWFT-UHFFFAOYSA-N 2-[3-[1-(2,2-difluoroethyl)piperidin-4-yl]oxy-4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound FC(CN1CCC(CC1)OC1=NN(C=C1C=1C=NC(=NC=1)NC1CC2=CC=CC=C2C1)CC(=O)N1CC2=C(CC1)NN=N2)F SKIIKRJAQOSWFT-UHFFFAOYSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000015263 low fat diet Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000021085 polyunsaturated fats Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
Abstract
The present invention relates to food additives fields, and in particular to a kind of vegetable oil type fat flavours material and its preparation method and application, the vegetable oil type fat flavours material are to be heated to carry out reaction and be prepared in confined conditions by the substance containing fatty acid.The vegetable oil type fat flavours material that the present invention is prepared is without being charred smell, and acid value and peroxide value are lower, and use can be added directly in food, have the advantages that be suitable for low fat crowd or vegetarian diet crowd, and fatty character flavor is prominent, oxidation stability and reproducible.
Description
Technical field
The present invention relates to food additives fields, and in particular to a kind of vegetable oil type fat flavours material and preparation method thereof and answers
With.
Background technique
Fat oxidation plays an important role in the fragrance of thermally processed foods especially meat product is formed.It is well known that meat exists
When heating, contained by fatty contents (mainly triglycerides, phosphatide) occur oxidative degradation, generate aliphatic carbonyl
Base class compound, these carbonyl complexs contribute the characteristic chicken flavor of different animal species meat；Water-soluble portion contained by it
(polypeptide, protein, amino acid, reduced sugar etc.) then occurs Maillard reaction and generates sulfur-containing compound, nitrogenous or oxygen containing heterocycle
Compound etc. has the substance of basic scatterer.In addition, the carbonyls that fat oxidation generates also participates in Maillard reaction, from
And advantageously form final perfect meat-like flavor.
Thermal processing meat flavour is the natural additive for foodstuff prepared based on meat flavor Forming Mechanism, is widely used in quick-frozen
In the instant food such as boiled dumpling, instant noodles, ham sausage, dilated food, chafing dish bottom flavorings.Existing thermal processing meat flavour is mostly with animal
Fat is raw material, and animal tallow first appropriateness oxidation is carried out thermal response preparation with amino acid, reduced sugar again.But the preparation method obtains
The meat flavor fat content obtained is higher, and food is often white greasy, is not able to satisfy people for the demand of low fat food.
As the improvement of people's living standards, low fat diet is more popular.It reduces fat content and is not only hypertension, high blood
Necessary to rouge, atherosclerosis crowd, also there is active prevention effect to healthy population.Patent PCT/EP2010/064308
A kind of method that animal tallow flavor is prepared as raw material using vegetable oil is disclosed, which, which uses, is added oxidation under anhydrous condition
Agent, control vegetable oil composition in oleic acid and linoleic ratio it is identical as particular animals fat, vegetable oil composition is carried out
Heated oxide, obtained product have animal tallow fragrance.But the product of method preparation easily has be charred Deng bad smells, and
And product peroxide value is higher, is unsuitable in food directly addition and uses.
Patent CN201610286667.1 discloses a kind of rouge perfume (or spice) concentrate and its preparation method and application, including following step
It is rapid: 1) to be heated after mixing fat and antioxidant, obtain fat blend A；2) fat for obtaining the step 1) mixes
Object A is mixed with liquid stabilisers, obtains fat blend B；3) in air atmosphere, the fat that the step 2) is obtained is mixed
Object B carries out oxidation reaction, obtains oxidation product；4) in nitrogen or helium atmosphere, oxidation product that the step 3) is obtained
Heating carries out degradation reaction, obtains rouge perfume (or spice) concentrate.Rouge perfume (or spice) concentrate peroxide value that the method is prepared and acid value compared with
It is low, but oxidation reaction carries out in air atmosphere, constituent of air is unstable, and the impurity in air is easy to oxidation process
It has an impact, the final oxidation stability and repeatability for influencing product.
Therefore, developing a kind of vegetable oil type fat flavours material and preparation method thereof that can solve above-mentioned technical problem is very must
It wants.
Summary of the invention
A kind of acid value is provided the purpose of the present invention is overcome the deficiencies in the prior art and peroxide value is lower, fatty character
Flavor protrusion, oxidation stability and reproducible vegetable oil type fat flavours material and preparation method thereof.
The present invention is achieved by the following technical programs:
A kind of vegetable oil type fat flavours material, which is characterized in that the vegetable oil type fat flavours material is by containing fatty acid
Substance heats in confined conditions carries out what reaction was prepared.
Preferably, the substance containing fatty acid selects one or more of combination: soybean oil, palm oil, sunflower
Oil, rapeseed oil, sesame oil, olive oil, safflower oil, corn oil, peanut oil, cottonseed oil, linseed oil, oleic acid, linoleic acid, flax
Acid, phosphatide, glycerolipid.
It is highly preferred that the substance containing fatty acid selects one or more of combination: soybean oil, palm oil, certain herbaceous plants with big flowers
Caul-fat, corn oil, peanut oil, oleic acid, linoleic acid, linolenic acid.
It is highly preferred that the vegetable oil type fat flavours material is the antioxidant, aqueous for being 0-5:0-20:100 by mass ratio
Oxidizing substance heating is added in confined conditions and carries out what reaction was prepared for solution, the substance containing fatty acid.
It is highly preferred that the aqueous solution selects water or salt water.
It is highly preferred that the antioxidant selects following one or two kinds of combinations: vitamin E, TBHQ.
It is highly preferred that the oxidizing substance selects one or more of combination: air, oxygen, hydrogen peroxide
Solution.
It is highly preferred that the oxidizing substance is free from foreign meter, wherein the mass fraction of hydrogenperoxide steam generator is 1-
3%.
It is highly preferred that the monounsaturated fatty acids total mass fraction and polyunsaturated fat of the substance containing fatty acid
The absolute difference of the unsaturated fatty acid total mass fraction of sour total mass fraction type corresponding with particular animals fat≤
5%, particular animals fat includes chicken, beef, mutton, pork etc..If the product of preparation is pig flesh flavor material, contain rouge
The fatty acid composition of the substance of fat acid should be similar to lard, i.e. the monounsaturated fatty acids gross mass of the substance containing fatty acid point
Several and polyunsaturated fatty acid total mass fraction and lard monounsaturated fatty acids total mass fraction and polyunsaturated fatty acid
The absolute difference of total mass fraction is ≤5%.
It is highly preferred that particular animals fat includes chicken, pork.
It is highly preferred that the mass ratio of the antioxidant, aqueous solution, substance containing fatty acid is 1-3:5-15:
100。
Preferably, the peroxide value of the vegetable oil type fat flavours material is 0-180meq/kg, acid value 0-3mgKOH/g.
Preferably, the heating is reacted, and heating temperature is 50-180 DEG C, heating time 0.5-30h.
It is highly preferred that the heating is reacted, heating temperature is 80-120 DEG C, heating time 2-15h.
The invention further relates to the preparation methods of above-mentioned vegetable oil type fat flavours material, the specific steps are as follows: will contain fatty acid
Substance heat reacted in confined conditions, the product obtained after reaction is vegetable oil type fat flavours material.
Preferably, specific step is as follows for the preparation method:
1) it is the antioxidant of 0-5:0-20:100 by mass ratio, aqueous solution, contains the material mixing of fatty acid, stirring
Uniformly, mixture A is obtained；
2) mixture A is added in closed container, oxidizing substance is added, heating carries out oxidation reaction, reaction knot
The product obtained after beam is vegetable oil type fat flavours material.
It is highly preferred that the quality of the oxidizing substance of addition described in step 2) is the 0-20% of mixture A mass.
It is highly preferred that microwave or ultrasound or its knot also can be used while heating described in step 2) carries out oxidation reaction
Close assisted oxidation.
The invention further relates to above-mentioned vegetable oil type fat flavours material to prepare meat flavor and exist as natural additive for foodstuff
Application in seasoning or food, the vegetable oil type fat flavours material is when preparing meat flavor and as natural additive for foodstuff
It directly uses or adds use again after being centrifuged water removal.
The beneficial effects of the present invention are:
The present invention is made using the oxidizing substance of free from admixture is added in confined conditions and controls the oxidation technology of its content
Standby obtained product is without being charred smell, and acid value and peroxide value are lower, while adding peroxide after aqueous solution, antioxidant
Change value can further decrease, and use can be added directly in food, have suitable for the excellent of low fat crowd or vegetarian diet crowd
Point.The oxidizing substance for being added at one time free from admixture in confined conditions is aoxidized, and avoiding open environment leads to air group
It is point unstable, and then oxidation process is had an impact, thus the oxidation stability for the vegetable oil type fat flavours material being prepared and
It is reproducible.
The present invention contain the fatty acid composition of the substance of fatty acid and the unsaturated fatty acid type of particular animals fat and
Its mass fraction is similar, i.e. the monounsaturated fatty acids total mass fraction of the substance containing fatty acid and polyunsaturated fatty acid
The gross mass point of the monounsaturated fatty acids total mass fraction and polyunsaturated fatty acid of total mass fraction and particular animals fat
≤ 5%, the vegetable oil type fat flavours material being prepared has strong mild ripe fatty fragrance to several absolute differences, is used for
It can assign food strong animal tallow characteristic perfume in food or seasoning, be used to prepare thermal processing meat flavour, be prepared into
The meat flavor animal tallow characteristic flavor on basis arrived is prominent.
Specific embodiment
The invention will now be further described with reference to specific embodiments, the advantages and features of the present invention will be with description and
It is apparent.But examples are merely exemplary for these, and it is not intended to limit the scope of the present invention in any way.Those skilled in the art
Member it should be understood that without departing from the spirit and scope of the invention can details to technical solution of the present invention and form into
Row modifications or substitutions, but these modifications and replacement are fallen within the protection scope of the present invention.
Following embodiment and comparative example are all made of national standard GB 5009.168-2016 " rouge in national food safety standard food
The measurement of fat acid " in ester-interchange method substance of the measurement containing fatty acid and particular animals fat in variety classes fatty acid
Content.
Embodiment 1
Palm oil 80g, sunflower oil 10g, peanut oil 10g are mixed, the list in chicken and vegetable oil mixt is measured
The total mass fraction of unsaturated fatty acid and polyunsaturated fatty acid calculates, test according to the percentage contents of each fatty acid
The results are shown in Table 1.Wherein, monounsaturated fatty acids content and monounsaturated fatty acids content in chicken in vegetable oil mixt
Absolute difference is 0.4%, content of polyunsaturated fatty acid and content of polyunsaturated fatty acid in chicken in vegetable oil mixt
Absolute difference is 1.5%.
Content of fatty acid measures in 1 chicken of table and vegetable oil mixt
It takes the above-mentioned vegetable oil mixt of 20g, 0.1g water, 0.01g vitamin E to be added in closed container to be mixed and stirred for
Air that is even, being first passed through in nitrogen discharge container, then it is passed through the air of 4g cleaning, in 50 DEG C of heated oxide 30h, after reaction
Obtained product is vegetable oil type chicken rouge flavor material, measures its acid value AV=2.56mgKOH/g, peroxide value PV=150meq/
kg。
Embodiment 2
It is identical with vegetable oil mixt used in embodiment 1, palm oil 80g, sunflower oil 10g, peanut oil 10g are mixed
It closes, then takes 20g vegetable oil mixt, the salt water that 2g mass fraction is 48%, 1g TBHQ are added in closed container and mix and stir
The air being uniformly first passed through in nitrogen discharge container is mixed, then is passed through 1.2g oxygen, using microwave in 280w assisted oxidation 2min,
Then using ultrasound in 200w assisted oxidation 1min, then in 160 DEG C of heated oxide 0.5h, the product obtained after reaction is
Vegetable oil type chicken rouge flavor material, measures its acid value AV=1.83mgKOH/g, peroxide value PV=50meq/kg.
Embodiment 3
It is identical with vegetable oil mixt used in embodiment 1, palm oil 80g, sunflower oil 10g, peanut oil 10g are mixed
It closes, then takes 20g vegetable oil mixt, 3g water, 0.5g TBHQ to be added in closed container and be mixed and stirred for uniformly, being first passed through nitrogen
The air in container is discharged in gas, the hydrogenperoxide steam generator that 1g mass fraction is 2% is added, using ultrasound in 300w assisted oxidation
3min, then in 110 DEG C of heated oxide 5h, the product obtained after reaction is vegetable oil type chicken rouge flavor material, measures its acid value
AV=1.29mgKOH/g, peroxide value PV=36meq/kg.
Embodiment 4
It is identical with vegetable oil mixt used in embodiment 1, palm oil 80g, sunflower oil 10g, peanut oil 10g are mixed
It closes, takes 20g vegetable oil mixt, 4g water, 0.3g vitamin E to be added in closed container and be mixed and stirred for uniformly, being first passed through nitrogen
The air in container is discharged, then is passed through 3g oxygen, it is then auxiliary in 200w using ultrasound using microwave in 300w assisted oxidation 2min
Oxidation 1min is helped, then in 150 DEG C of heated oxide 2.5h, the product obtained after reaction is vegetable oil type chicken rouge flavor material, surveyed
Obtain its acid value AV=0.86mgKOH/g, peroxide value PV=19.5meq/kg.
Embodiment 5
It is identical with vegetable oil mixt used in embodiment 1, palm oil 80g, sunflower oil 10g, peanut oil 10g are mixed
It closes, takes 20g vegetable oil mixt, 4g water to be added in closed container and be mixed and stirred for uniformly, being first passed through in nitrogen discharge container
Air, then be passed through 3g oxygen, using microwave in 300w assisted oxidation 2min, then using ultrasound in 200w assisted oxidation 1min,
Again in 150 DEG C of heated oxide 2.5h, the product obtained after reaction is vegetable oil type chicken rouge flavor material, measures its acid value AV=
1.28mgKOH/g, peroxide value PV=21.1meq/kg.
Embodiment 6
It is identical with vegetable oil mixt used in embodiment 1, palm oil 80g, sunflower oil 10g, peanut oil 10g are mixed
It closes, takes 20g vegetable oil mixt, 0.3g vitamin E to be added in closed container and be mixed and stirred for uniformly, being first passed through nitrogen discharge and holding
Air in device, then it is passed through 3g oxygen, using microwave in 300w assisted oxidation 2min, then using ultrasound in 200w assisted oxidation
1min, then in 150 DEG C of heated oxide 2.5h, the product obtained after reaction is vegetable oil type chicken rouge flavor material, measures its acid
Value AV=1.34mgKOH/g, peroxide value PV=125.7meq/kg.
Embodiment 7
The difference of a kind of vegetable oil type fat flavours material and embodiment 4 is that preparation process is not passed through nitrogen and excludes container
Interior air, also that oxidizing substance is not added, other conditions are all the same, specific as follows:
It is identical with vegetable oil mixt used in embodiment 1, palm oil 80g, sunflower oil 10g, peanut oil 10g are mixed
It closes, takes 20g vegetable oil mixt, 4g water, 0.3g vitamin E to be added in closed container and be mixed and stirred for uniformly, existing using microwave
300w assisted oxidation 2min, then using ultrasound in 200w assisted oxidation 1min, then in 150 DEG C of heated oxide 2.5h, reaction knot
The product obtained after beam is vegetable oil type chicken rouge flavor material, measures its acid value AV=1.60mgKOH/g, peroxide value PV=
10.4meq/kg。
Embodiment 8
It is identical with vegetable oil mixt used in embodiment 1, palm oil 80g, sunflower oil 10g, peanut oil 10g are mixed
It closes, then takes 20g vegetable oil mixt to be added in closed container, in 170 DEG C of heated oxide 1h, the product obtained after reaction
As vegetable oil type chicken rouge flavor material measures its acid value AV=2.04mgKOH/g, peroxide value PV=110.3meq/kg.
Embodiment 9
Rapeseed oil 55g, corn oil 40g, oleic acid 5g are mixed, single insatiable hunger in chicken and vegetable oil mixt is measured
With the total mass fraction of fatty acid and polyunsaturated fatty acid, calculated according to the percentage contents of each fatty acid, test result
As shown in table 2.Wherein, monounsaturated fatty acids content and monounsaturated fatty acids content difference in chicken in vegetable oil mixt
Absolute value is 1.4%, content of polyunsaturated fatty acid and content of polyunsaturated fatty acid difference in chicken in vegetable oil mixt
Absolute value is 0.1%.
Content of fatty acid measures in 2 chicken of table and vegetable oil mixt
It takes 20g vegetable oil mixt, 4g water, 0.3g vitamin E to be added in closed container to be mixed and stirred for uniformly, being first passed through
The air in container is discharged in nitrogen, then is passed through the air of 3g cleaning, in 150 DEG C of heated oxide 1.5h, obtains after reaction
Product is vegetable oil type chicken rouge flavor material, measures its acid value AV=1.54mgKOH/g, peroxide value PV=48meq/kg.
Embodiment 10
Palm oil 90g, soybean oil 5g, corn oil 5g are mixed, the list in measurement pork and vegetable oil mixt is not
The total mass fraction of saturated fatty acid and polyunsaturated fatty acid is calculated according to the percentage contents of each fatty acid, test knot
Fruit is as shown in table 3.Wherein, monounsaturated fatty acids content and monounsaturated fatty acids content difference in pork in vegetable oil mixt
Being worth absolute value is 0.2%, and content of polyunsaturated fatty acid and content of polyunsaturated fatty acid in pork are poor in vegetable oil mixt
Being worth absolute value is 0.2%.
Content of fatty acid measures in 3 pork of table and vegetable oil mixt
It takes 20g vegetable oil mixt, 3g water, 0.1g vitamin E to be added in closed container to be mixed and stirred for uniformly, being first passed through
The air in container is discharged in nitrogen, then is passed through 3g pure air, in 130 DEG C of heated oxide 4h, the product obtained after reaction
As vegetable oil type lard flavor material measures its acid value AV=1.08mgKOH/g, peroxide value PV=23.75meq/kg.
Embodiment 11
It is identical with vegetable oil mixt used in embodiment 9, palm oil 90g, soybean oil 5g, corn oil 5g are mixed
It closes, takes 20g vegetable oil mixt, the salt water that 1g mass fraction is 20%, 0.5g TBHQ are added in closed container and are mixed and stirred for
Uniformly, the air being first passed through in nitrogen discharge container, then it is passed through 2g oxygen, while the peroxidating that 1g mass fraction is 2% is added
Then hydrogen solution uses ultrasound in 300w assisted oxidation 2min using microwave in 280w assisted oxidation 5min, then add at 100 DEG C
Thermal oxide 10h, the product obtained after reaction are vegetable oil type lard flavor material, measure its acid value AV=2.15mgKOH/g,
Peroxide value PV=80.76meq/kg.
Comparative example 1
The difference of a kind of vegetable oil type fat flavours material and embodiment 4 is single unsaturated lipid of the substance containing fatty acid
The unsaturated fatty acid of fat acid total mass fraction and polyunsaturated fatty acid total mass fraction type corresponding with particular animals fat
The equal ﹥ 5% of the absolute difference of total mass fraction, other conditions are all the same, specific as follows:
Palm oil 30g, sunflower oil 60g, peanut oil 10g are mixed, the list in chicken and vegetable oil mixt is measured
The total mass fraction of unsaturated fatty acid and polyunsaturated fatty acid, test result are as shown in table 4.Wherein, vegetable oil mixt
Monounsaturated fatty acids content absolute difference is 9.4% in middle monounsaturated fatty acids content and chicken, vegetable oil mixt
Content of polyunsaturated fatty acid absolute difference is 7.2% in middle content of polyunsaturated fatty acid and chicken.
Content of fatty acid measures in 4 chicken of table and vegetable oil mixt
It takes 20g vegetable oil mixt, 4g water, 0.3g vitamin E to be added in closed container to be mixed and stirred for uniformly, being first passed through
The air in container is discharged in nitrogen, then is passed through 3g oxygen, using microwave in 300w assisted oxidation 2min, is then existed using ultrasound
200w assisted oxidation 1min, then in 150 DEG C of heated oxide 2.5h, the product obtained after reaction is vegetable oil type chicken rouge flavor
Material, measures its acid value AV=3.27mgKOH/g, peroxide value PV=220meq/kg.
Comparative example 2
The difference of a kind of vegetable oil type fat flavours material and embodiment 4 is that preparation process carries out in open-top receptacle, i.e., logical
The constituent of air entered is unstable, also unholiness, and other conditions are all the same, specific as follows:
Palm oil 80g, sunflower oil 10g, peanut oil 10g are mixed, 20g vegetable oil mixt, 4g water, 0.3g dimension are taken
Raw element E, which is added in open-top receptacle, to be mixed and stirred for uniformly, using microwave in 300w assisted oxidation 2min, is then existed using ultrasound
200w assisted oxidation 1min, then in 150 DEG C of heated oxide 2.5h, the product obtained after reaction is vegetable oil type chicken rouge flavor
Material, measures its acid value AV=5.62mgKOH/g, peroxide value PV=300meq/kg.
Comparative example 3
The difference of a kind of vegetable oil type fat flavours material and embodiment 4 is preparation process antioxidant, aqueous solution, contains
The mass ratio for having the substance of fatty acid is 8:40:100, that is, is unsatisfactory for 0-5:0-20:100, specific as follows:
Palm oil 80g, sunflower oil 10g, peanut oil 10g are mixed, 20g vegetable oil mixt, 1.6g vitamin are taken
E, the air for being mixed and stirred for uniformly first being passed through in nitrogen discharge container is added in closed container in 8g water, then is passed through 3g oxygen, adopts
With microwave in 300w assisted oxidation 2min, then using ultrasound in 200w assisted oxidation 1min, then in 150 DEG C of heated oxides
2.5h, the product obtained after reaction are vegetable oil type chicken rouge flavor material, measure its acid value AV=8.51mgKOH/g, peroxide
Change value PV=220meq/kg.
Test case 1
Raw one's old mother's chicken fat, leaf fat is taken to carry out heat aging.The element that will be prepared in embodiment 1-9 and comparative example 1-3
Oil type chicken rouge flavor material and the chicken fat of curing are added in hot water according to 10% mass fraction, obtain 13 kinds of solution；It will implement
The vegetable oil type lard flavor material of example 10-11 preparation and the lard of curing are added in hot water according to 10% mass fraction, obtain 3
Kind solution.50 valuation officers are invited to taste above-mentioned 16 kinds of solution one by one with corresponding comparing property of curing animal oil, as a result
As shown in table 5, wherein " good " expression solution has smell extremely similar with corresponding curing animal oil and mouthfeel, " general "
Indicate that solution has the certain smell and mouthfeel of corresponding curing animal oil, but similarity is not high, " poor " expression solution does not have
The smell and mouthfeel of corresponding curing animal oil.
5 vegetable oil type fat flavours item of table tastes result
| Sample | Well/% | Generally/% | Difference/% |
| Embodiment 1 | 80 | 10 | 10 |
| Embodiment 2 | 84 | 12 | 4 |
| Embodiment 3 | 86 | 12 | 2 |
| Embodiment 4 | 90 | 8 | 2 |
| Embodiment 5 | 84 | 8 | 8 |
| Embodiment 6 | 86 | 10 | 4 |
| Embodiment 7 | 88 | 6 | 6 |
| Embodiment 8 | 80 | 8 | 12 |
| Embodiment 9 | 84 | 10 | 6 |
| Embodiment 10 | 86 | 6 | 8 |
| Embodiment 11 | 82 | 8 | 10 |
| Comparative example 1 | 62 | 20 | 18 |
| Comparative example 2 | 68 | 18 | 14 |
| Comparative example 3 | 74 | 10 | 16 |
The technical means disclosed in the embodiments of the present invention is not limited to the technical means disclosed in the above technical means, and further includes
Technical solution consisting of any combination of the above technical features.The foregoing is a specific embodiment of the present invention, should refer to
Out, for those skilled in the art, without departing from the principle of the present invention, can also make several
Improvements and modifications, these modifications and embellishments are also considered to be within the scope of the present invention.
Claims (10)
1. a kind of vegetable oil type fat flavours material, which is characterized in that the vegetable oil type fat flavours material is the substance containing fatty acid
Heating in confined conditions carries out what reaction was prepared.
2. vegetable oil type fat flavours material according to claim 1, which is characterized in that the substance containing fatty acid is selected
One or more of combination: soybean oil, palm oil, sunflower oil, rapeseed oil, sesame oil, olive oil, safflower oil, corn oil, flower
Oil generation, cottonseed oil, linseed oil, oleic acid, linoleic acid, linolenic acid, phosphatide, glycerolipid.
3. vegetable oil type fat flavours material according to claim 2, which is characterized in that the vegetable oil type fat flavours material be by
Mass ratio is added aerobic in confined conditions for antioxidant, aqueous solution, the substance containing fatty acid of 0-5:0-20:100
The substance heating for the property changed carries out what reaction was prepared.
4. vegetable oil type fat flavours material according to claim 3, which is characterized in that the aqueous solution selects water or salt
Water；The antioxidant selects following one or two kinds of combinations: vitamin E, TBHQ；The oxidizing substance is selected following
One or more combinations: air, oxygen, hydrogenperoxide steam generator.
5. vegetable oil type fat flavours material according to claim 4, which is characterized in that the list of the substance containing fatty acid
The insatiable hunger of unsaturated fatty acid total mass fraction and polyunsaturated fatty acid total mass fraction type corresponding with particular animals fat
≤ 5% with the absolute difference of fatty acid total mass fraction, particular animals fat include but is not limited to chicken, beef, mutton,
Pork；The oxidizing substance is free from foreign meter, selects one or more of combination: air, oxygen, mass fraction 1-
3% hydrogenperoxide steam generator.
6. vegetable oil type fat flavours material according to claim 3, which is characterized in that the antioxidant, contains aqueous solution
The mass ratio for having the substance of fatty acid is 1-3:5-15:100.
7. vegetable oil type fat flavours material according to claim 1 to 6, which is characterized in that the vegetable oil type fat
The peroxide value of flavor material is 0-180meq/kg, acid value 0-3mgKOH/g, and the heating reacted, heating temperature 50-
180 DEG C, heating time 0.5-30h.
8. the preparation method of vegetable oil type fat flavours material described in a kind of any one of claim 3-6, which is characterized in that including such as
Lower step:
1) substance containing fatty acid, aqueous solution, antioxidant are mixed, stirs evenly, obtains mixture A；
2) mixture A is added in closed container, oxidizing substance is added, heating carries out oxidation reaction, after reaction
Obtained product is vegetable oil type fat flavours material.
9. preparation method according to claim 8, which is characterized in that the oxidizing substance of addition described in step 2)
Quality be mixture A mass 0-20%；While the heating carries out oxidation reaction, using microwave or ultrasound or its combination
Assisted oxidation.
10. vegetable oil type fat flavours material described in any one of claim 1-7 is preparing meat flavor and is adding as wholefood
Add application of the agent in seasoning or food, which is characterized in that the vegetable oil type fat flavours material is preparing meat flavor and work
It directly uses or is centrifuged when for natural additive for foodstuff to add again after water removal and use.
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