CN111378523A

CN111378523A - Strong-fragrance peanut oil and preparation method thereof

Info

Publication number: CN111378523A
Application number: CN201911392481.4A
Authority: CN
Inventors: 刘想; 陈斌斌; 张华先; 丛芳
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2018-12-29
Filing date: 2019-12-30
Publication date: 2020-07-07
Anticipated expiration: 2039-12-30
Also published as: CN111378523B

Abstract

The invention provides a method for removing peculiar smell of peanut oil by using a novel enzymatic process and fragrant peanut oil without peculiar smell by using a novel enzymatic process, and particularly relates to a process for producing fragrant peanut oil without peculiar smell by using a novel enzymatic process through hydrolyzing a peanut raw material by using a complex enzyme, drying, adding water, adding oil and carrying out thermal reaction. The fragrant peanut oil prepared by the novel enzymatic process disclosed by the invention is free of peculiar smell, rich in flavor and strong in durability.

Description

Strong-fragrance peanut oil and preparation method thereof

Technical Field

The invention relates to the field of edible oil processing, and particularly relates to aromatic peanut oil and a preparation method thereof.

Background

The fragrant peanut oil is traditional Chinese edible oil, is widely applied to the preparation of fried dishes, fried dishes and cold dishes, and is deeply loved by consumers due to the special peanut fragrance and flavor. Flavor is the most important edible quality of the scented peanut oil.

The flavor substance of the fragrant peanut oil is mainly formed by reducing sugar and amino acid in peanuts through a Maillard reaction (thermal reaction) in a heating process, and mainly comprises a nitrogen-containing heterocyclic compound represented by pyrazine, a caramelization reaction product, an oil oxidation cracking product and the like. At present, the processing of the fragrant peanut oil adopts the traditional production process: the peanut grains are baked and fried at high temperature and pressed to prepare oil, or the peanuts are firstly rolled and then steamed and fried at high temperature and pressed to prepare oil. In the whole process, baking and frying are key aroma-producing processes, and the flavor substances of the peanut oil are mainly formed by reducing sugar and amino acid in peanuts through Maillard reaction in the baking, frying and heating processes and mainly comprise nitrogen-containing heterocyclic compounds represented by pyrazine, caramelized reaction products, oil oxidation products and the like. However, the main purpose of the traditional process is to thermally deform peanut protein to improve the oil yield, and the aroma production process is often not stably controlled, so that the traditional process has the defects of weak flavor intensity, obvious pungent smell and the like.

At present, no published literature report exists abroad on the production of fragrant peanut oil by the thermal reaction of enzymatic hydrolysis of peanut raw materials. Patent application CN101433244A discloses a process for producing fragrant peanut oil by hydrolyzing peanut raw material with complex enzyme and then carrying out thermal reaction. The process comprises the steps of crushing peanut raw materials, adding a compound enzyme, carrying out enzymolysis on the peanut raw materials in a tank type reaction kettle to prepare a peanut zymolyte, then adding glucose, amino acid and peanut oil, carrying out thermal reaction at high temperature in a high-pressure tank type reaction kettle, and finally preparing the fragrant peanut oil. However, the process takes peanut kernels as raw materials, the cost is high, the aromatic flavor can be realized only by adding reducing sugar and amino acid in the thermal reaction, and the regulation risk exists. In addition, the fragrant peanut oil prepared by the process has strong pungent smell. Patent application CN106883926A discloses a method for preparing peanut slurry from peanut kernels, and then obtaining fragrant peanut oil through protease enzymolysis and thermal reaction. However, the patent still uses peanut kernels as raw materials and still needs reducing sugar auxiliary materials, and the obtained fragrant peanut oil has pungent solvent flavor. Patent application CN105154212A discloses a process for producing fragrant peanut oil by hydrolyzing peanut meal with a protease and then subjecting the peanut meal to a thermal reaction. Although the deep utilization of the peanut meal is realized, amino acid, reducing sugar and the like are still required to be added for thermal reaction, and certain regulatory risks exist. Patent CN103284116B discloses a method for producing peanut oil flavor substance by using cold-pressed peanut meal, wherein the fragrance of the peanut oil flavor substance is similar to that of the traditional flavor substance, but the whole flavor is not strong enough. Patent application CN107079999A discloses a process for preparing aromatic peanut oil by means of a microchannel reactor, but the process is complicated and still requires the addition of exogenous reducing sugars.

Therefore, there is a strong need in the art to provide a process for the preparation of strong, pleasant flavored, low cost, and non-pungent peanut oil.

Disclosure of Invention

The invention provides a method for preparing aromatic peanut oil, which comprises the step of carrying out Maillard reaction on an enzymolysis product of peanut raw materials and peanut oil, and is characterized in that before the Maillard reaction, an enzymolysis liquid of the peanut raw materials is dried to obtain a dried enzymolysis product, then a Maillard reaction system containing the dried enzymolysis product and the peanut oil is prepared, and the Maillard reaction is carried out.

In one or more embodiments, the method comprises, prior to conducting the maillard reaction, drying an enzymatic hydrolysate of the peanut material to obtain a dried powder, contacting the dried powder with water and peanut oil to obtain a hydro-powder-oil mixture, and conducting the maillard reaction using the hydro-powder-oil mixture.

In one or more embodiments, the water content of the maillard reaction system or the water-powder-oil mixture is 10 to 40 wt%, preferably 20 to 35 wt%, wherein the water content is the mass of water contained in the maillard reaction system or the water-powder-oil mixture/(the mass of water contained in the maillard reaction system + the mass of dry substrate).

In one or more embodiments, the dry substrate has a water content of < 10 wt%, and the method comprises adding water to the dry substrate, or adding water to the maillard reaction system, wherein the maillard reaction system or the water-powder-oil mixture has a water content of 10 to 40 wt%, preferably 20 to 35 wt%, and wherein the water content is the mass of water contained in the maillard reaction system or the water-powder-oil mixture/(the mass of water contained in the maillard reaction system + the mass of dry substrate).

In one or more embodiments, the dry substrate is a dry powder, and the method comprises adding water to the dry powder, or adding water to the maillard reaction system, wherein the maillard reaction system or the water-powder-oil mixture has a water content of 10 to 40 wt%, preferably 20 to 35 wt%, and wherein the water content is the mass of water contained in the maillard reaction system or the water-powder-oil mixture/(the mass of water contained in the maillard reaction system + the mass of dry substrate).

In one or more embodiments, the dry substrate has a water content of 10 wt% or more, preferably 20 wt% or more, and the method optionally comprises adding water to the dry substrate, or adding water to the maillard reaction system, wherein the maillard reaction system or the dry-ground oil mixture has a water content of 10 to 40 wt%, preferably 20 to 35 wt%, and wherein the water content is the mass of water contained in the maillard reaction system or the dry-ground oil mixture/(the mass of water contained in the maillard reaction system + the mass of dry substrate of the dry substrate).

In one or more embodiments, the method comprises:

(1) and (3) drying: drying the enzymatic hydrolysate of the peanut raw material to obtain dry powder;

(2) preparing a water-powder oil mixture: mixing the dry powder obtained in step (1) with water and peanut oil to obtain a water-powder-oil mixture, wherein the amount of water added is 10-60 wt%, preferably 20-50 wt% of the mass of the dry powder; and

(3) maillard reaction: and (3) carrying out Maillard reaction on the water-powder-oil mixture in the step (2).

In one or more embodiments, the enzymatic hydrolysate is obtained by enzymatic hydrolysis using any one or more of neutral protease, alkaline protease, flavourzyme, endoprotease, exoprotease, papain, trypsin, high temperature amylase, mesophilic amylase, fungal amylase, bacterial amylase, cellulase, hemicellulase, glucanase, saccharifying enzyme, pectinase, pullulanase, and sucrose invertase.

In one or more embodiments, the drying is spray drying; preferably, in the spray drying, the inlet heating temperature is 160-200 ℃, and the flow speed of the atomizer is 2-10m³The feeding speed is 20-150ml/min, and the outlet temperature is 70-100 ℃.

In one or more embodiments, the drying is freeze-drying; preferably, in the freeze drying, the vacuum degree is 0.013-0.13mbar, preferably 0.02-0.1 mbar; the temperature is below-20 ℃, preferably-40 ℃ to-20 ℃.

In one or more embodiments, the dry powder has a moisture content of 40 wt% or less, such as 5 to 40 wt%.

In one or more embodiments, the drying process satisfies γ>1, wherein γ is 10^{5.3-1850/(t+225)}P100000, wherein t is the drying temperature in units of ℃; p is pressure in Pa.

In one or more embodiments, the drying is rotary evaporation; preferably, the temperature of rotary evaporation is 40-90 ℃, and the pressure is 1000-; preferably, the dry powder obtained by rotary evaporation has a water content of less than 40 wt%, preferably 5-40 wt%.

In one or more embodiments, the drying is roller blade drying; preferably, the drying temperature is 130-170 ℃, and the pressure is normal pressure; preferably, the moisture content of the dried powder is 40 wt% or less.

In one or more embodiments, the dry powder has a moisture content of 40 wt% or less.

In one or more embodiments, the peanut oil has a mass that is 3 to 10 times, such as 5 to 10 times, the mass of the dry powder.

In one or more embodiments, the temperature of the Maillard reaction can be at 120-180 ℃ for a time period of 10min-5 h.

In one or more embodiments, the method comprises:

(a) pretreatment of raw materials: adding 3-8 times of water into non-defatted peanut powder, heating to 40-60 deg.C, and adjusting pH to 8-9 with phosphate buffer;

(b) enzymolysis: adding enzyme 1-10% of the weight of the peanut raw material into the mixture obtained in the step (a), carrying out enzymolysis reaction, and inactivating the enzyme after the reaction is finished to obtain an enzymolysis solution;

(c) and (3) drying: drying the enzymolysis liquid obtained in the step (b) until the water content is less than or equal to 40 wt%;

(d) preparing a water-powder oil mixture: adding water and peanut oil to the dry powder obtained in step (c), wherein the amount of water added is 20-60 wt% of the mass of the dry powder, preferably the mass of peanut oil is 3-10 times the mass of the dry powder;

(e) maillard reaction: carrying out Maillard reaction on the water-powder-oil mixture obtained in the step (d) at the temperature of 120-180 ℃, wherein the reaction time is 10min-5 h; and

(f) separation: after the Maillard reaction is finished, removing water and solid impurities in reactants to obtain the fragrant peanut oil; preferably, the method further comprises the step of cooling to room temperature after the Maillard reaction is finished.

In one or more embodiments, the enzymatic hydrolysate is obtained using the following method: based on the weight of the peanut raw material, 0.1-2% of alkaline protease is used for treating for 5-10 hours, and then 0.5-3% of flavor protease, 0.1-2% of amylase, 0.5-3% of saccharifying enzyme and 0.5-3% of pectinase are used for treating for 4-10 hours.

In one or more embodiments, the enzymatic hydrolysate is obtained using the following method: treating with neutral protease 0.5-2%, flavourzyme 1-3%, amylase 0.5-2%, saccharifying enzyme 0.5-2% and dextranase 0.5-2% by weight of peanut material for 10-15 hr.

In one or more embodiments, the pH of the enzymatic hydrolysate used for drying is in the range of 7.6-8.5.

The invention also provides the aromatic peanut oil, and the flavor substance composition of the aromatic peanut oil meets the following requirements based on the total weight of the aromatic peanut oil:

the content of pyrazine substances is 45-55%, preferably 45-50%; and

the content of aldehyde ketone substances is more than or equal to 27 percent, and preferably 27 to 35 percent.

In one or more embodiments, the aroma peanut oil has a flavor profile in which furans are present in an amount of 6 to 10%, preferably 7 to 10%.

In one or more embodiments, the aroma peanut oil has a flavor composition with an alcohol content of 2 to 6%.

In one or more embodiments, the flavoring composition of the aromatic peanut oil has a content of acid ester species ranging from 4 to 6%.

In one or more embodiments, the flavor profile of the peanut oil has a content of N-heterocycles other than pyrazines and furans of 3-6%.

In one or more embodiments, the aromatized peanut oil is produced using the methods of any of the embodiments of the present invention.

The invention also provides blend oil which contains the aromatic peanut oil disclosed by any embodiment of the invention.

In one or more embodiments, the aromatic peanut oil comprises 1 to 5% by total weight of the blend oil.

The invention also provides a method for reducing pungent odor and peculiar smell of peanut oil and/or improving the integral flavor intensity and flavor durability of the peanut oil, which comprises the step of leading the enzymolysis product of the peanut raw material and the peanut oil to carry out Maillard reaction, wherein before the Maillard reaction, the enzymolysis liquid of the peanut raw material is dried to obtain dry powder, then the dry powder is contacted with water and the peanut oil to obtain a water-powder-oil mixture, and then the water-powder-oil mixture is used for carrying out the Maillard reaction.

In one or more embodiments, the method comprises:

In one or more embodiments, the drying is freeze-drying; preferably, in the freeze drying, the vacuum degree is 0.013-0.13mbar, preferably 0.02-0.1 mbar; the temperature is below-20 ℃, preferably-40 ℃ to-20 ℃. Preferably, the method further comprises the operation of adjusting the moisture content of the dry powder.

In one or more embodiments, the drying is rotary evaporation; preferably, the temperature of rotary evaporation is 40-90 ℃, and the pressure is 1000-; preferably, the dry powder obtained by rotary evaporation has a water content of less than 40 wt%, preferably 5-40 wt%. Preferably, the method further comprises the operation of adjusting the moisture content of the dry powder.

In one or more embodiments, the drying is roller blade drying; preferably, the drying temperature is 130-170 ℃, and the pressure is normal pressure; preferably, the moisture content of the dried powder is 40 wt% or less. Preferably, the method further comprises the operation of adjusting the moisture content of the dry powder.

In one or more embodiments, the peanut oil has a mass that is 3 to 10 times, such as 5 to 10 times, the mass of the dry powder in the hydro-powder-oil mixture.

In one or more embodiments, the method comprises:

(c) and (3) drying: drying the obtained in the step (b) until the moisture content is less than or equal to 40 wt%;

In one or more embodiments, the method comprises:

(1) and (3) drying: drying the enzymatic hydrolysate of the peanut raw material to obtain a dried enzymatic hydrolysate;

(2) preparing a Maillard reaction system containing the dried zymolyte obtained in the step (1) and peanut oil: contacting the dried substrate with peanut oil and optionally water to obtain a maillard reaction system; the water content of the maillard reaction system is 10-40 wt%, preferably 20-35 wt%, wherein the water content is the mass of water contained in the maillard reaction system/(the mass of water contained in the maillard reaction system + the mass of dry substance of dried zymolyte); and

In one or more embodiments, the dried substrate has a moisture content of 40 wt% or less, such as 5-40 wt%.

In one or more embodiments, the drying process satisfies γ>1, wherein γ is 10^{5.3-1850/(t+225)}/P*100000，Wherein t is the drying temperature and the unit is; p is pressure in Pa.

In one or more embodiments, the drying is rotary evaporation; preferably, the temperature of rotary evaporation is 40-90 ℃, and the pressure is 1000-; preferably, the water content of the dried enzymatic hydrolysate obtained by rotary evaporation is below 40 wt%, preferably 5-40 wt%.

In one or more embodiments, the drying is roller blade drying; preferably, the drying temperature is 130-170 ℃, and the pressure is normal pressure; preferably, the dried substrate has a moisture content of 40 wt% or less.

In one or more embodiments, the dried substrate has a moisture content of 40 wt% or less.

In one or more embodiments, the peanut oil has a mass that is 3 to 10 times, such as 5 to 10 times, the mass of the dried substrate.

In one or more embodiments, the method comprises:

(d) preparing a maillard reaction system containing the dried substrate obtained in step (c) and peanut oil: contacting the dried substrate with peanut oil and optionally water to obtain a maillard reaction system; the water content of the maillard reaction system is 10-40 wt%, preferably 20-35 wt%, wherein the water content is the mass of water contained in the maillard reaction system/(the mass of water contained in the maillard reaction system + the mass of dry substance of dried zymolyte); preferably, the mass of the peanut oil is 3-10 times of that of the dried zymolyte;

the content of pyrazine substances is 45-55%, preferably 45-50%; and

The invention also provides a method for reducing the pungent smell and peculiar smell of the peanut oil and/or improving the integral flavor intensity and flavor durability of the peanut oil, which comprises the step of leading the enzymolysis product of the peanut raw material and the peanut oil to have Maillard reaction, drying the enzymolysis liquid of the peanut raw material to obtain dry zymolyte before the Maillard reaction, then contacting the dry zymolyte with the peanut oil and optional water to obtain a Maillard reaction system, and then using the Maillard reaction system to carry out the Maillard reaction.

In one or more embodiments, the method comprises:

In one or more embodiments, the drying is freeze-drying; preferably, in the freeze drying, the vacuum degree is 0.013-0.13mbar, preferably 0.02-0.1 mbar; the temperature is below-20 ℃, preferably-40 ℃ to-20 ℃. Preferably, the method also comprises the operation of adjusting the moisture content in the dried zymolyte.

In one or more embodiments, the drying is rotary evaporation; preferably, the temperature of rotary evaporation is 40-90 ℃, and the pressure is 1000-; preferably, the water content of the dried enzymatic hydrolysate obtained by rotary evaporation is below 40 wt%, preferably 5-40 wt%. Preferably, the method also comprises the operation of adjusting the moisture content in the dried zymolyte.

In one or more embodiments, the drying is roller blade drying; preferably, the drying temperature is 130-170 ℃, and the pressure is normal pressure; preferably, the dried substrate has a moisture content of 40 wt% or less. Preferably, the method also comprises the operation of adjusting the moisture content in the dried zymolyte.

In one or more embodiments, the peanut oil has a mass that is 3 to 10 times, such as 5 to 10 times, the mass of dry substrate in the hydro-powder oil mixture.

In one or more embodiments, the method comprises:

Drawings

Figure 1 is a plot of the flavour profile of conventional flavoured peanut oil, the aroma peanut oil of examples 1-8 and the peanut oil of comparative examples 1-4. In the figure, for each flavor material of the bar chart, the conventional flavor peanut oil, example 1, example 2, example 3, example 4, example 5, example 6, example 7, example 8, comparative example 1, comparative example 2, comparative example 3 and comparative example 4 are shown from left to right.

Figure 2 is a plot of the flavour profile of conventional flavoured peanut oil, the more aromatised peanut oil of examples 10-13, 18-20 and comparative examples 5-9. In the figure, for each flavor material of the bar chart, the conventional flavor peanut oil, example 10, example 11, example 12, example 13, example 18, example 19, example 20, comparative example 5, comparative example 6, comparative example 7, comparative example 8 and comparative example 9 are shown in order from left to right.

Detailed Description

To make the features and effects of the present invention comprehensible to those skilled in the art, general description and definitions are made below with reference to terms and expressions mentioned in the specification and claims. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

The theory or mechanism described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, i.e., the present disclosure may be practiced without limitation to any particular theory or mechanism.

All features defined herein as numerical ranges or percentage ranges, such as numbers, amounts, levels and concentrations, are for brevity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to cover and specifically disclose all possible subranges and individual numerical values (including integers and fractions) within the range.

Herein, the percentage is a mass percentage unless otherwise specified.

In this context, for the sake of brevity, not all possible combinations of features in the various embodiments or examples are described. Therefore, the respective features in the respective embodiments or examples may be arbitrarily combined as long as there is no contradiction between the combinations of the features, and all the possible combinations should be considered as the scope of the present specification.

As used herein, aromatic peanut oil, also known as flavored peanut oil or scented peanut oil, is peanut oil having the flavor of fried peanuts.

The Maillard reaction is also referred to as a thermal reaction and a thermal flavor-generating reaction, and refers to a non-enzymatic browning reaction between a carbonyl compound (e.g., reducing sugar) and an amino compound (e.g., amino acid and protein) in a food system.

The common maillard reaction is usually carried out by concentrating water-containing reaction raw materials (such as enzymolysis liquid) to obtain maillard reaction systems with different water contents, and further adjusting the flavor of maillard reaction products. The inventor of the present invention has extensively and intensively studied and found that, by drying the enzymatic hydrolysate of peanut raw material before carrying out the maillard reaction and adjusting the water content of the maillard reaction system to carry out the maillard reaction, the pungent odor and the peculiar smell of the peanut oil can be reduced, and the overall flavor intensity and the flavor durability can be improved.

The invention therefore provides a method for preparing aromatic peanut oil, which comprises the step of carrying out Maillard reaction on an enzymolysis product of peanut raw material and peanut oil, and is characterized in that before the Maillard reaction is carried out, an enzymolysis liquid of the peanut raw material is dried to obtain a dried enzymolysis product, a Maillard reaction system containing the dried enzymolysis product and the peanut oil is prepared, wherein whether water is additionally added into the reaction system (mixture) or not is determined according to the water content of the dried enzymolysis product, and then the Maillard reaction is carried out. In the present invention, the water content of the maillard reaction system is preferably 10 to 40 wt%, preferably 20 to 35 wt%, wherein the water content is the mass of water contained in the maillard reaction system/(the mass of water contained in the maillard reaction system + the mass of dry matter of dried enzymatic hydrolysate). Thus, if the water content of the dried enzymatic hydrolysate itself is more than 10 wt%, preferably more than 20 wt%, additional water may not be required.

In certain embodiments, water may be mixed with the dried substrate to obtain a mixture of dried substrate and water, which is then added to the peanut oil. In certain embodiments, the dried substrate may be mixed with peanut oil to provide a mixture of dried substrate and peanut oil, and water is added to the mixture of dried substrate and peanut oil. In certain embodiments, high speed agitation, such as shearing, homogenizing, is included after mixing the dried substrate with peanut oil or water. In certain embodiments, high speed agitation, such as shearing, homogenizing, is also included after the mixture of dried substrate and water is mixed with the peanut oil. In certain embodiments, high speed agitation, such as shearing, homogenizing, is also included after the mixture of dried substrate and peanut oil is mixed with water.

In certain embodiments, the dried substrate is a dried powder. In certain embodiments, water may be mixed with the dry powder to obtain a dry powder and water mixture, which is then added to the peanut oil. In certain embodiments, the dry powder may be mixed with peanut oil to obtain a mixture of dry powder and peanut oil, and water is added to the mixture of dry powder and peanut oil. In certain embodiments, high speed agitation, e.g., shearing, homogenizing, is included after mixing the dry powder with peanut oil or water. In certain embodiments, high speed agitation, such as shearing, homogenizing, is also included after the mixture of dry powder and water is mixed with the peanut oil. In certain embodiments, high speed agitation, such as shearing, homogenizing, is also included after the mixture of dry powder and peanut oil is mixed with water.

Peanut feedstocks suitable for use in the present invention can be a variety of peanut feedstocks commonly used in the art for producing peanut oil, including but not limited to defatted or non-defatted peanut flour, peanut shreds, peanut kernels, defatted or non-defatted peanut meal, or combinations thereof.

Herein, peanut material can be hydrolyzed using enzymatic methods known in the art. Enzymes suitable for use in the present invention are those commonly used in the art for preparing peanut oil and include, but are not limited to, neutral proteases, alkaline proteases, flavourases, endoproteases, exoproteases, papain, trypsin, high temperature amylases, medium temperature amylases, fungal amylases, bacterial amylases, cellulases, hemicellulases, glucanases, saccharifying enzymes, pectinases, pullulanases, sucrose invertases and the like. These enzymes are well known to those skilled in the art and can be prepared themselves using the methods disclosed or can be obtained from commercial sources. For example, the desired enzyme may be purchased from Novitin.

For example, peanut materials can be hydrolyzed using a combination of one or more enzymes, including, but not limited to, neutral or alkaline proteases and flavourzyme, or neutral or alkaline, flavourzyme, and carbohydrase.

When in use, the dosage of each enzyme is the conventional dosage when the peanut raw material is subjected to enzymolysis. For example, the alkaline protease or neutral protease may be used in an amount of 0.1-2%, the flavourzyme in an amount of 0.5-5%, the amylase in an amount of 0.1-2%, the saccharifying enzyme in an amount of 0.5-5%, the pectinase in an amount of 0.5-5%, and the glucanase in an amount of 0.5-5%, based on the weight of the peanut material.

The temperature, pH, reaction time and other parameters of the enzymatic hydrolysis can be selected according to the optimum reaction conditions of various enzymes. For example, enzymatic hydrolysis is usually carried out at 40-70 ℃ and pH5-9, and the reaction time is usually 4-15 hours. The specific reaction conditions may vary depending on the enzyme.

In certain embodiments, the enzymatic hydrolysis is performed using a neutral protease and/or an alkaline protease, followed by one or more, preferably all 4, of a flavourzyme, an amylase, a saccharifying enzyme, and a pectinase. In other embodiments, the enzymatic hydrolysis is carried out using one or more, preferably all 5, of neutral proteases, flavourases, amylases, saccharifying enzymes, glucanases.

In certain embodiments, the treatment with 0.1-2% alkaline protease is performed for 4-10 hours, followed by 0.5-3% flavourzyme, 0.1-2% amylase, 0.5-3% saccharifying enzyme, and 0.5-3% pectinase for 5-10 hours, based on the weight of the peanut material. In certain embodiments, the treatment is with 0.5-2% neutral protease, 1-3% flavourzyme, 0.5-2% amylase, 0.5-2% saccharifying enzyme, and 0.5-2% glucanase, by weight of peanut material, for 10-15 hours.

In certain embodiments, the enzymatic methods of the invention comprise: adding 0.1-1% of alkaline protease into the peanut raw material, reacting for 4-10h at 40-60 ℃, and adjusting the pH to 5-7 after the reaction is finished; adding liquid flavor protease 0.5-3%, medium temperature amylase 0.1-2%, composite saccharifying enzyme 0.5-3% and pectase (polygalacturonase) 0.5-3%, and reacting at 40-60 deg.C for 4-10 hr to complete enzymolysis. In other embodiments, enzymatic digestion according to the invention comprises: adding neutral protease 0.5-2%, liquid flavor protease 1-3%, medium temperature amylase 0.5-2%, composite saccharifying enzyme 0.5-2% and dextranase 0.5-2%, reacting at 50-70 deg.C for 10-15 hr to complete enzymolysis.

The peanut material may be pretreated prior to enzymatic hydrolysis. Pretreatment of the peanut material prior to enzymatic digestion may be carried out using methods known in the art, for example, the pretreatment may include: selecting peanut raw materials, crushing and mixing with water; or soaking peanut material in water and grinding. The water adding amount can be determined according to the concentration of a proper enzymolysis reaction system, and is usually 3-8 times of the concentration of the peanut raw material. Optionally, the pretreatment may be carried out by heating and/or adjusting the pH of the mixture of peanut material and water. Typically, the mixture of peanut material and water is heated to 40-70 ℃ in the pretreatment to facilitate enzymatic hydrolysis. The pH can be adjusted according to the requirement of the enzymolysis reaction, for example, the pH can be adjusted to 7-9 for the alkaline enzymolysis environment; for a neutral enzymatic environment, the pH can be adjusted to 6-8. In certain embodiments, prior to enzymatic hydrolysis of peanut material with alkaline protease, the pretreatment comprises adding 3-8 times the mass of water to the peanut material, heating to 40-60 deg.C, and adjusting the pH to 8-9 with phosphate buffer. In other embodiments, prior to subjecting the peanut material to enzymatic hydrolysis with the neutral protease, the pretreatment comprises adding 3-8 times the mass of water to the peanut material, heating to 40-60 deg.C, and adjusting the pH to 6-7 with phosphate buffer.

After the enzymolysis reaction is finished, heating at 80-95 deg.C for 15min to inactivate enzyme.

The enzymatic hydrolysate (enzymatic hydrolysate) of the peanut material can be dried by a drying method which is conventional in the art, such as a spray drying method, a freeze drying method, a rotary steaming method, a roller scraper, a vacuum drying method or a heating drying method. In some embodiments, the drying in the present invention is preferably completely dry, i.e., the dried powder obtained by drying has a moisture content of less than 5% by weight. In certain embodiments, drying in the present invention is incomplete drying, i.e., drying results in a dried substrate having a moisture content of less than or equal to 40 wt%, e.g., 5-40%. In certain embodiments, the drying step comprises spray drying the peanut material enzymatic hydrolysate. Typically, spray drying comprises: putting the enzymatic hydrolysate of the peanut raw material into a spray drying tower for drying; the inlet heating temperature is set at 160-³H, preferably 3 to 6m³H; the feeding speed is controlled to be 20-150ml/min, preferably 20-100ml/min, and the outlet temperature is controlled to be 70-100 ℃, preferably 80-90 ℃ +/-1 ℃. Preferably, before the peanut raw material enzymolysis liquid is put into the spray drying tower, the enzymolysis liquid is heated to 40-60 ℃. In certain embodiments, the water content of the dried substrate obtained after spray drying<5 wt%. In certain embodiments, the drying step comprises freeze-drying the peanut material enzymatic hydrolysate. Typically, freeze-drying comprises: placing the enzymatic hydrolysate of peanut material in freeze drying equipment, and adjusting vacuum degree to 0.013-0.13mbar, preferably 0.02-0.1 mbar; the temperature is below-20 ℃, preferably-40 ℃ to-20 ℃. Preferably, the enzymatic hydrolysate is frozen to complete freezing before freeze-drying. In certain embodiments, the water content of the dried substrate obtained after lyophilization<5 wt%. In some embodiments of the present invention, the substrate is,drying is rotary steaming; preferably, the temperature of rotary evaporation is 40-90 ℃, and the pressure is 1000-; preferably, the water content of the dried enzymatic hydrolysate obtained by rotary evaporation is less than 40 wt%, preferably 5-40 wt%, more preferably 8-40 wt%. In certain embodiments, the drying is roller blade drying; preferably, the drying temperature is 130 ℃ and 170 ℃, such as about 150 ℃, and the pressure is normal pressure; preferably, the dried substrate has a moisture content of 40 wt% or less. Preferably, the drying process further comprises adjusting the moisture content of the dried substrate, such as sampling to control the drying degree and adding water back to the dried substrate.

In some embodiments, the dried substrate obtained by drying has a moisture content of 40 wt% or less, such as 5-40 wt% or<5 percent. In some embodiments, the dried substrate is a dried powder. Preferably, the drying process of the present invention satisfies γ>1, wherein γ is 10^{5.3-1850/(t+225)}P100000, wherein t is the drying temperature in units of ℃; p is pressure in Pa.

In some embodiments, after the drying is completed, an appropriate amount of water may be added to the powder (dried powder) obtained by drying the enzymatic hydrolysate depending on the water content of the dried powder, to obtain a mixture of the dried powder and water. Generally, water is added in an amount of 10 to 60%, preferably 20 to 60%, more preferably 20 to 50% by mass of the dry powder so that the water content of the reaction system is 10 to 40% by mass, preferably 20 to 35% by mass of the dry powder, and then an amount of peanut oil added in an amount of 3 to 10 times, for example, 5 to 10 times, 3 to 8 times, 5 to 8 times by mass of the dry powder of the peanut raw material enzymatic hydrolysate is added, and the mixture is subjected to the maillard reaction.

In other embodiments, after drying is complete, an appropriate amount of peanut oil is added to the dry powder to provide a mixture of dry powder and peanut oil. The amount of added peanut oil may be 3 to 10 times, for example 5 to 10 times, 3 to 8 times, 5 to 8 times the mass of the dry powder. Depending on the water content of the dry powder, water may be added to the mixture of dry powder and peanut oil and the mixture may be subjected to a Maillard reaction. Generally, water is added in an amount of 10% to 60%, preferably 20% to 60%, more preferably 20% to 50% by mass of the dry powder so that the water content of the reaction system is 10 to 40% by weight, preferably 20 to 35% by weight, based on the mass of the dry powder.

In other embodiments, after drying is complete, an amount of peanut oil is added to the dried substrate to provide a mixture of dried substrate and peanut oil. The amount of added peanut oil can be 3-10 times, such as 5-10 times, 3-8 times, 5-8 times of the mass of the dried enzymatic hydrolysate. Depending on the water content of the dried substrate, water may be added to the mixture of dried substrate and peanut oil and the mixture subjected to a Maillard reaction. Generally, water is added in an amount of 10% to 60%, preferably 20% to 60%, more preferably 20% to 50% by mass of the dried substrate, so that the water content of the reaction system is 10 to 40% by mass, preferably 20 to 35% by mass, based on the mass of the dried substrate.

Generally, the amount of water (including the water content of the dried substrate) is from 10 to 40 wt%, preferably from 20 to 35 wt%, based on the total weight of the dried substrate and water, after the addition of water to the dried substrate. In some embodiments, the dried substrate has a water content of 10 wt.% or more, more preferably 20 wt.% or more, and the dried substrate may be mixed directly with an appropriate amount of peanut oil without the addition of additional water.

The inventor finds that when the Maillard reaction is carried out, peanut oil is used as a reaction medium, and the micro-water-oil phase reaction is carried out, so that fried fragrance and burnt fragrance are obtained, pungent odor or peculiar smell is weakened, and the overall flavor intensity and flavor durability of the fragrant peanut oil are improved. Peanut oil suitable for use in the present invention may be crude peanut oil, refined peanut oil, peanut oil which has undergone a partial refining process, or the like, for example degummed peanut oil, alkali-refined peanut oil, decolorized peanut oil, deodorized peanut oil, or the like. In certain embodiments, the present invention utilizes refined peanut oil as the reaction medium in the maillard reaction. Usually, the amount of the peanut oil added during the Maillard reaction is 3 to 10 times, for example, 5 to 10 times, 3 to 8 times, or 5 to 8 times the mass of the dried powder of the peanut raw material enzymolysis liquid. In certain embodiments, 3 to 10 times the mass of the refined peanut oil as dry powder is added to the mixture of the dry powder of peanut hydrolysate and water prior to conducting the maillard reaction.

In the present invention, reducing sugar and/or amino acid may be optionally added as a reactant when the maillard reaction is carried out. Reducing sugars suitable for use in the present invention include, but are not limited to, glucose, fructose, sucrose, lactose, and the like. Amino acids suitable for use in the present invention include, but are not limited to, glutamic acid, aspartic acid, arginine, proline, isoleucine, phenylalanine, alanine, glycine and the like. The amount of the reducing sugar and the amino acid to be added may be an amount conventionally used in the art for carrying out the Maillard reaction, and for example, the amount of the reducing sugar and the amount of the amino acid to be added may be each independently 5 to 20% by mass of the dry powder.

The Maillard reaction can be carried out using conditions known in the art, for example, the temperature of the Maillard reaction can be 120 ℃ and 180 ℃ for a time of 10min to 5h, and the pressure can be atmospheric or elevated, for example, the Maillard reaction can be carried out in an elevated pressure (e.g., 6.5bar) reactor. In certain embodiments, the Maillard reaction is carried out in a high pressure reactor at 160 ℃ and 180 ℃ for 15-60 min.

After the Maillard reaction is finished, the reaction product can be cooled and separated, so that the fragrant peanut oil is obtained. The maillard reaction product (peanut oil crude) may be isolated by cooling using methods conventional in the art. Typically, the cooling separation comprises: after the Maillard reaction liquid is cooled to room temperature, water and impurities (such as solid impurities) in the peanut oil crude product are separated and removed. The water and impurities in the peanut oil crude product can be separated and removed using methods known in the art, such as, but not limited to, centrifugation, sedimentation, filtration and combinations thereof.

Typically, the peanut material can be mixed with water; then hydrolyzing the peanut raw material by using neutral protease and/or alkaline protease and complex enzyme of flavourzyme, amylase, saccharifying enzyme and pectinase; drying the peanut raw material enzymolysis liquid processed by the steps until the moisture content is less than 5%; adding a certain amount of water back to the dried enzymatic hydrolysate; adding peanut oil, and transferring into a high-pressure reaction kettle for heating reaction; after the reaction is finished, cooling to room temperature, separating and removing water and impurities in the reaction liquid, and obtaining the fragrant peanut oil.

In a preferred embodiment, the process for the preparation of the aromatic peanut oil according to the invention comprises the following steps:

(c) and (3) drying: heating the enzymolysis liquid obtained in the step (b) to 40-60 ℃, and then carrying out spray drying;

(e) maillard reaction: carrying out Maillard reaction on the water-powder-oil mixture obtained in the step (d) at the temperature of 120-180 ℃, wherein the reaction time is 10 minutes-5 hours; and

(f) cooling and separating: after the Maillard reaction is finished, cooling the reactant to room temperature, and removing water and solid impurities in the reactant to obtain the fragrant peanut oil.

(c) and (3) drying: freezing the enzymolysis liquid obtained in the step (b) until the enzymolysis liquid is completely frozen, and then freezing and drying the enzymolysis liquid;

In some embodiments, the drying conditions of step (c) above are: gamma ray>1, wherein γ is 10^{5.3-1850/(t+225)}P100000, wherein t is the drying temperature in units of ℃; p is pressure in Pa; preferably, the drying mode can be selected from one or more of spray drying, freeze drying, rotary steaming or roller scraping; preferably, in the step (c), the water content of the dried zymolyte obtained by drying is less than or equal to 40 wt%.

In some embodiments, when the water content of the dried substrate is 10% or more, preferably 20% or more, no water may be added in step (d) above, or the amount of water added will be such that the water content of the reaction system is in the range of 10 to 40% by weight, preferably 20 to 35% by weight (mass of water added + amount of water contained in the dried substrate)/(mass of water added + mass of dried substrate including water contained therein).

The invention also includes the aromatized peanut oil produced by the process of any of the embodiments herein.

Compared with the technical scheme of the patent application CN101433244A, the method disclosed by the invention has the advantages that a certain amount of water is added after the enzymolysis liquid is dried to carry out micro-water oil phase Maillard reaction, so that the flavor peanut oil not only has stronger and pleasant stir-frying fragrance and paste fragrance than the flavor peanut oil obtained by the technical scheme of the patent application CN101433244A, but also removes strong pungent smell brought by the technical scheme.

Compared with the technical scheme of the patent CN103284116B, the method combines the complete dehydration of the spray drying of the enzymolysis liquid with the water back-adding to a certain amount, and carries out micro-water oil phase Maillard reaction by taking the refined peanut oil as a medium, so that the fried flavor and burnt flavor which are stronger than those of the flavor and peanut oil obtained by the technical scheme of the patent CN103284116B are obtained, and burnt flavor and pungent flavor brought by the technical scheme are removed.

Accordingly, the present invention also includes the use of a peanut material hydrolysate dry hydrolysate as described in any embodiment herein, a mixture of a peanut material hydrolysate dry hydrolysate as described in any embodiment herein and water and/or peanut oil and a mixture of a peanut material hydrolysate dry hydrolysate as described in any embodiment herein for the preparation of enriched peanut oil by a maillard reaction.

The invention also includes a method of reducing the pungent odor and off-taste of peanut oil and/or improving the overall flavor intensity and flavor longevity of peanut oil, which comprises the method of producing strong scented peanut oil as described in any of the embodiments herein.

The inventor of the invention also finds that although the pyrazine substances in the strong fragrant peanut oil are main flavor substances which are generated by the Maillard reaction and cause the stir-frying burnt fragrance, and are also one of the main reasons for causing the strong fragrance of the strong fragrant peanut oil, the content of the pyrazine substances is too high, and the pyrazine substances can cause the generation of pungent odor or peculiar smell; the content of the aldehyde ketone substances is in negative correlation with peculiar smell or pungent smell; the reduction of furans may reduce the odor of the peanut oil.

Therefore, the invention also provides the aromatic peanut oil containing the flavor substances, wherein the flavor substances mainly comprise pyrazine substances, aldehyde ketone substances, furan substances, N-heterocyclic substances except the pyrazine substances and the furan substances, alcohol substances and acid ester substances, and the specific composition of the flavor substances is shown in the compound listed in the table 1 of the references J.Agric.food chem.2008,56, 10237-. Based on the total weight of the flavor substances, the aromatic peanut oil provided by the invention meets at least one of the following characteristics:

the content of pyrazine substances is 45% -55%, preferably 45% -50%; and

the content of the aldehyde ketone substances is more than or equal to 27 percent, and is preferably 27 to 35 percent.

In certain embodiments, the aromatic peanut oil of the present invention also satisfies at least one of the following characteristics, based on the total weight of the flavor substances:

the content of furan substances is 6-10%, preferably 7-10%;

the content of alcohol substances is 2% -6%;

the content of acid and fat substances is 4-6%; and

the content of other N-heterocyclic substances except pyrazine substances and furan substances is 3% -6%.

A strong scented peanut oil having the above flavor profile can be prepared by the method described in any of the embodiments herein. Accordingly, the present invention also includes a strong scented peanut oil having any of the flavor profile characteristics described above, made by the process described in any of the embodiments herein.

The invention also provides blend oil containing the aromatic peanut oil. The blend oil may contain one or more animal and vegetable fats and oils, and optionally additives. The animal and vegetable oil and fat can be natural animal and vegetable oil and fat or processed animal and vegetable oil and fat, including but not limited to soybean oil, rapeseed oil, corn oil, sunflower seed oil, linseed oil, rice bran oil, sesame oil and the like. The content of various grease in the blended oil can be determined according to actual needs. Typically, the aromatic peanut oil can comprise 1% to 5% of the total weight of the blend oil. For example, in certain embodiments, the blend oils of the present invention may comprise the following components in weight percent: 45-50% of soybean oil, 40-45% of rapeseed oil, 1-5% of fragrant peanut oil, 1-3% of corn oil, 1-3% of sunflower seed oil, 1-2% of linseed oil, 1-2% of rice bran oil and 0.1-1% of sesame oil. The additives may be any additive conventional in the art suitable for use in blending oils including, but not limited to, antioxidants, thickeners, emulsifiers, stabilizers, colorants, nutrients, sweeteners, acidulants, flavorants, or combinations thereof. The additive may be added in an amount conventional in the art for blend oils.

The peanut oil prepared by the method of the invention has the following advantages:

1. the preparation process is simple, the fragrance is stable, and the control is easy;

2. in the hot aroma production reaction, reducing sugar or amino acid is not required to be added, so that the production cost is reduced, and the rule risk is avoided;

3. the method can effectively reduce the pungent smell, the peculiar smell and/or the peanut flavor of the aromatic peanut oil in the existing enzyme method process;

4. the invention can effectively improve the fried aroma, burnt aroma and overall flavor of the fragrant peanut oil, and the fragrant peanut oil still has strong aroma and lasting flavor after being diluted by 50 times with soybean oil.

The invention will now be described in more detail with reference to specific embodiments and examples. It should be understood that these detailed description and examples are illustrative only and are not intended to limit the scope of the invention. The methods, reagents and conditions employed in the examples are, unless otherwise indicated, those conventional in the art.

Description of material sources: in the following examples and comparative examples, water was tap water, alkali protease was Novoxin alkali protease Alcalase 2.4L, Flavourzyme was Novoxin Flavourzyme Flavourzyme1000L, moderate amylase was Novoxin moderate amylase BAN480L, complex saccharifying enzyme was Novoxin complex saccharifying enzyme DX 2X, polygalacturonase (pectinase) was Novoxin polygalacturonase Pectinex UF, neutral protease was Novoxin neutral protease Neutrase 1.5MG, high temperature amylase was Novoxin high temperature resistant amylase Termamyl SC, dextranase was Novoxin complex temperature resistant dextranase Ultraflo Max, cellulase/hemicellulase was Novoxin complex and cellulase/hemicellulase Validanase L, and peanut oil was refined into refined peanut oil from Kazuki Kalima.

Example 1

(1) Adding 240g of tap water into 60g of non-degreased peanut powder, heating to 50 ℃ under the condition of stirring, and adjusting the pH value to 8.5;

(2) adding 0.5% alkaline protease, adjusting pH to 8.5 with sodium hydroxide every hour, reacting at 50 deg.C for 8 hr, and adjusting pH to 6.0;

(3) adding 1% of liquid flavor protease, 0.6% of medium temperature amylase, 1% of compound saccharifying enzyme and 1% of pectinase, and reacting at 50 ℃; adjusting the pH to 6.0 by using a hydrochloric acid solution every hour, reacting for 8 hours, and adjusting the pH to 7.8;

(4) heating the peanut slurry after enzymolysis to 50 ℃, mechanically stirring, and drying in a spray drying tower (GeaNiro spray dryer, model Mobile Minortm, the same below); the inlet heating temperature is set to be 180 ℃, and the flow velocity of the atomizer is set to be 4m³H, the feeding speed is 50ml/min, so that the outlet temperature is 90 +/-1 ℃; water content after spray drying<5 wt%; collecting spray-dried powder, and carrying out Maillard reaction;

(5) taking 30g of spray-dried powder, adding 9g of water, adding 210g of refined peanut oil, uniformly stirring, and then feeding into a high-temperature high-pressure reaction kettle (equipment information: Parr Instrument Company; 4848Reactor Controller, the same below), and reacting at 170 ℃ for 45 min;

(6) cooling and separating oil phase to obtain the fragrant peanut oil.

Example 2

(4) spray-drying the enzymatic hydrolysate (spray-drying conditions were the same as in example 1);

(5) taking 30g of spray-dried powder, adding 6g of water, adding 210g of refined peanut oil, uniformly stirring, feeding into a high-temperature high-pressure reaction kettle, and reacting at 170 ℃ for 45 min;

(6) cooling and separating oil phase to obtain the fragrant peanut oil.

Example 3

(5) taking 30g of spray-dried powder, adding 15g of water, adding 210g of refined peanut oil, uniformly stirring, feeding into a high-temperature high-pressure reaction kettle, and reacting at 170 ℃ for 45 min;

(6) cooling and separating oil phase to obtain the fragrant peanut oil.

Example 4

(1) Adding 240g of tap water into 60g of non-degreased peanut powder, heating to 50 ℃ under the condition of stirring, and adjusting the pH value to 6.7;

(2) adding 1% neutral protease, 2% liquid flavourzyme, 1% high-temperature amylase, 1% composite saccharifying enzyme and 1% glucanase, reacting for 12h at 60 ℃, and adjusting the pH value to 8.3;

(3) spray-drying the enzymatic hydrolysate (spray-drying conditions were the same as in example 1);

(6) cooling and separating oil phase to obtain the fragrant peanut oil.

Example 5

On the basis of example 1, the conditions for spray drying were varied only as follows:

heating the peanut slurry after enzymolysis to 50 ℃, mechanically stirring, and drying in a spray drying tower; the inlet heating temperature is set to be 170 ℃, and the flow speed of the atomizer is 5m³H, feed rate 50ml/min) so that the outlet temperature is between 80 ℃. + -. 1 ℃(ii) a Water content after spray drying<5 wt%; collecting the spray-dried powder for Maillard reaction.

Example 6

(2) 0.5% alkaline protease was added, the pH was adjusted to 8.5 with sodium hydroxide every hour, and after reaction at 50 ℃ for 8 hours, the pH was adjusted to 6.0.

(5) taking 30g of spray-dried powder, adding 15g of water, adding 3g of glucose, 5g of a mixture (1:1:1) of glycine, phenylalanine and glutamic acid, refining 210 peanut oil, uniformly stirring, feeding into a high-temperature high-pressure reaction kettle, and reacting at 170 ℃ for 45 min;

(6) cooling and separating oil phase to obtain the fragrant peanut oil.

Example 7

(5) taking 30g of spray-dried powder, adding 6g of water, adding 210g of refined peanut oil, uniformly stirring, feeding into a high-temperature high-pressure reaction kettle, and reacting at 160 ℃ for 60 min;

(6) cooling and separating oil phase to obtain the fragrant peanut oil.

Example 8

(1) 60g of non-degreased peanut powder is taken, 240g of tap water is added, the mixture is heated to 50 ℃ under the stirring condition, and the pH value is adjusted to 8.5.

(3) Adding 1% of liquid flavourzyme, 0.6% of medium-temperature amylase, 1% of compound saccharifying enzyme and 1% of pectinase, and reacting at 50 ℃. Adjusting the pH to 6.0 by using a hydrochloric acid solution every hour, reacting for 8 hours, and adjusting the pH to 7.8;

(5) taking 30g of spray-dried powder, adding 9g of water, adding 210g of refined peanut oil, uniformly stirring, feeding into a high-temperature high-pressure reaction kettle, and reacting at 130 ℃ for 120 min;

(6) cooling and separating oil phase to obtain the fragrant peanut oil.

Example 9

On the basis of example 1, only spray drying was changed to freeze drying, and the specific freeze drying conditions were as follows:

freezing the peanut slurry after enzymolysis in a refrigerator at-20 deg.C to completely freeze, placing in a freeze dryer (Christ freeze dryer, model alpha-2) at-40 deg.C, vacuumizing to 0.05mbar, and maintaining for 12 hr; and collecting freeze-dried powder, detecting that the water content of the freeze-dried powder is less than 5 wt%, and waiting for Maillard reaction.

Comparative example 1

(4) performing rotary evaporation on the enzymolysis liquid at 90 ℃, and concentrating until the water content (based on the total weight of the concentrated enzymolysis liquid) is 30%;

(5) taking 43g of the concentrated enzymolysis liquid (about 30g of solid matter), adding 210g of refined peanut oil, uniformly stirring, then feeding into a high-temperature high-pressure reaction kettle, and reacting for 45min at 170 ℃;

(6) cooling and separating oil phase to obtain the fragrant peanut oil.

Comparative example 2

(3) adding 1% of liquid flavor protease, 0.6% of medium temperature amylase, 1% of compound saccharifying enzyme and 1% of pectinase, and reacting at 50 ℃; the pH was adjusted to 6.0 with hydrochloric acid solution every hour, and after 8 hours of reaction the pH was adjusted to 7.8.

(5) taking 30g of spray-dried powder, adding 9g of water, uniformly stirring, feeding into a high-temperature high-pressure reaction kettle, and reacting at 170 ℃ for 45 min;

(6) cooling and extracting with 210g of refined peanut oil;

(7) separating oil phase to obtain the fragrant peanut oil.

Comparative example 3

(4) taking 150g of enzymolysis liquid (containing 30g of solid), adding 210g of refined peanut oil, uniformly stirring, feeding into a high-temperature high-pressure reaction kettle, and reacting at 170 ℃ for 45 min;

(5) cooling and separating oil phase to obtain the fragrant peanut oil.

Comparative example 4

(5) taking 30g of spray-dried powder, adding 24g of water, adding 210g of refined peanut oil, uniformly stirring, feeding into a high-temperature high-pressure reaction kettle, and reacting at 170 ℃ for 45 min;

(6) cooling and separating oil phase to obtain the fragrant peanut oil.

Comparative example 5

The comparative example was carried out using the method disclosed in CN103284116B, as follows:

(1) weighing 100g of cold-pressed peanut meal, adding 500mL of phosphate buffer solution with the pH value of 0.05M, pH being 10.2, grinding the mixture into slurry, and adjusting the pH value to 6.5 by using HCl;

(2) 0.2g of CaCl was added₂0.5g of α -high-temperature amylase (6U/g), performing enzymolysis at 90 ℃ for 20min, heating to boil, and then cooling to 65 ℃;

(3) adding 2g of compound saccharifying enzyme, saccharifying for 3h at 65 ℃, cooling to 40 ℃, and adjusting the pH to 7.0 by using NaOH;

(4) adding 0.5g neutral protease, and performing enzymolysis at 40 deg.C for 4 h;

(5) passing through colloid mill for 2 times, and concentrating at 90 deg.C to 8% water content (based on total weight of concentrate);

(6) taking 32.6g of concentrated enzymolysis liquid (containing 30g of solid matter), and reacting for 4 hours at 180 ℃ in a steaming and frying pan;

(7) cooling and extracting with 210g of refined peanut oil;

(8) separating oil phase to obtain the fragrant peanut oil.

Comparative example 6

This comparative example was carried out using the method disclosed in CN103284116B, but with the following modifications:

(6) adding water to a moisture content of 20% (based on the total weight of the mixture obtained after adding water);

(7) taking 37.5g of concentrated enzymolysis liquid (containing 30g of solid matter), and reacting for 4h at 180 ℃ in a steaming and frying pan;

(8) cooling and extracting with 210g of refined peanut oil;

(9) separating oil phase to obtain the fragrant peanut oil.

Comparative example 7

The comparative example was carried out using the method disclosed in CN101433244A, as follows:

(1) soaking 60g of peanut powder in 360g of tap water at 40 ℃ for 80 minutes, and adjusting the pH value to 7.0;

(2) adding 0.24g neutral protease, 0.24g flavor enzyme and 0.06g carbohydrate enzyme (the carbohydrate enzyme is α -high temperature amylase, cellulase/hemicellulase composite enzyme composed of 7: 3), and hydrolyzing at 40 deg.C for 4 hr;

(3) adjusting the pH value of the hydrolysate to 7.0, and adding 10g of glucose, 3g of fructose, 1.5g of glutamic acid, 0.5g of isoleucine, 0.2g of phenylalanine, 0.5g of alanine, 0.5g of glycine, 0.2g of proline and 60g of peanut oil;

(4) heating to 140 ℃ by using a high-pressure reaction kettle, preserving heat for 1h, and cooling by introducing condensed water;

(5) cooling, adding 3000g of peanut oil, stirring vigorously for 12 minutes, and then stirring slowly for 2 hours at 30 ℃;

(6) centrifugally filtering to remove water and other impurities to obtain the flavor peanut oil.

Flavor evaluation:

the flavor peanut oil obtained in examples 1 to 9, the flavor peanut oil obtained in comparative examples 1 to 7, and the conventional flavor peanut oil (commercially available Jinlongyute fragrance peanut oil, pressed first grade) were diluted 50 times with refined first grade soybean oil and subjected to flavor evaluation, and the sample after oil blending was left at room temperature for 3 months and subjected to overall flavor intensity evaluation.

Flavor evaluations were compared from four dimensions respectively: burnt incense, peanut flavor, pungent or off-flavor, and overall flavor intensity. Wherein the scores of the fried flavor, the peanut flavor, the pungent flavor or the peculiar smell and the whole flavor intensity are between 1 and 5, wherein 1 represents the weakest flavor, and 5 represents the strongest flavor. The flavor evaluation results are shown in table 1.

Table 1: flavor evaluation results of examples, comparative examples and conventional flavored peanut oil

From the flavor evaluation results, the aromatic peanut oils of examples 1-9 had overall flavor, were free of pungent or off-flavors, and were predominantly burnt. Comparing example 1 with comparative example 1, example 1 had no off-flavor or pungent odor, while comparative example 1 had a strong off-flavor or pungent odor, indicating that drying plays an important role in the reduction of off-flavor. Comparing comparative example 3 with comparative example 4, comparative example 3 had a stronger off-flavor than comparative example 4, also indicating that drying plays an important role in the reduction of off-flavor. Compared with the method of using spray drying or freeze drying for examples 1-9, the method of adding water after completely dehydrating the materials, completely not drying for comparative example 3, completely drying for comparative example 4, adding the water content back to the proportion before drying, directly concentrating for comparative example 1 to the water content of 30% in one step, and showing that the combination of firstly drying to completely dehydrating the materials and adding the water back to the proportion of 20-60% plays an important role in removing the peculiar smell because the obvious peculiar smell is generated in comparative examples 1, 3 and 4. Compared with the method that the refined peanut oil is used as a reaction medium to carry out micro-aqueous phase Maillard reaction in the examples 1-9, the micro-aqueous phase Maillard reaction (without oil) is directly carried out in the comparative example 2, and the flavor substances after the Maillard reaction are extracted by using the oil phase, the flavor result shows that the flavor peanut oil obtained in the comparative example 2 has light overall flavor, only has weak fried aroma and paste aroma, and has obvious burnt aroma and pungent odor, and the oil phase Maillard reaction plays an important role in removing the odor and obtaining the fried aroma.

Comparative example 5 the solution of CN103284116B was repeated, and comparative example 6 adjusted the moisture content to the moisture content range of the solution of the present invention based on this patent. The flavor evaluation result shows that the flavor peanut oil obtained by the patent technology is rich in peanut raw flavor, burnt flavor and pungent flavor of the cold pressed peanut oil, the fried flavor is light, the fried flavor is only slightly enhanced after the water content of the technology is adjusted, the whole flavor is light, and obvious burnt flavor and peculiar smell are generated. Therefore, the micro-aqueous oil phase reaction of the present invention plays an important role in the generation and acquisition of flavor substances.

Comparative example 7 the protocol of CN101433244A was repeated. The flavor evaluation result shows that the flavor peanut oil obtained by the technology has strong overall flavor and mainly has fried and burnt flavor, but also has strong pungent smell. The technology is different from the technology of the invention in that the technical scheme does not dry the enzymolysis liquid, the water content of the Maillard reaction is higher, and the obtained flavor peanut oil has stronger pungent smell, so the drying and micro-water oil phase reaction in the invention play an important role in removing the peculiar smell.

After being placed for three months, each diluted oil sample is evaluated for the whole flavor intensity, and compared with the flavor evaluation result before being placed for 3 months, the flavor intensity of the flavor peanut oil obtained by the technical scheme (examples 1-9) is slightly reduced after being placed for three months after being diluted, the flavor loss of the flavor peanut oil obtained by the comparative examples 1-7 is larger after being placed for three months after being diluted, and the flavor of the traditional flavor peanut oil is basically not existed after being placed for three months after being diluted. Therefore, the technical scheme of the invention can produce the flavor peanut oil with stronger durability, and the peanut oil can be used for solving the problem of quicker flavor attenuation in the shelf life of the existing flavor peanut oil.

And (3) flavor substance analysis:

semi-quantitative analysis of the flavour materials in the strong flavour peanut oil prepared in examples 1-9 and comparative examples 1-4 and in the commercial conventional hot-pressed flavour peanut oil was carried out using a gas chromatography-mass spectrometer (GC-MS). The flavor extraction of peanut oil can be carried out by methods described in the following references (Wolfgang Engel, Wolfgang Bahr, Solvent assisted flavor evaluation-a new and versatility detection for the careful and direction of aroma compounds from compound foods, Eur. food. Res. technique (1999)209: 237-.

The specific flavor substance extraction method comprises collecting 100g oil sample, adding 100mL cyclohexane and 100 μ L5-methylfurfural with concentration of 1000 μ g/mL, mixing, and extracting with solvent assisted distillation (SAFE) device under conditions of heating end 40 deg.C, heat preservation water bath 38 deg.C, and vacuum degree of 1 × 10^-3mbar, four-stage liquid nitrogen condensation, collecting cyclohexane phase in cold trap, adding anhydrous sodium sulfate for drying, concentrating cyclohexane phase with Vigreux column under reduced pressure to about 1mL, and freezing for use.

The flavor extracts obtained (examples 1-9, comparative examples 1-4 and conventional flavor peanut oil) were subjected to GC-MS (gas chromatography-mass spectrometry) for analysis of their components.

The GC-MS detection method is as follows:

gas chromatograph-mass spectrometer: agilent7890A/5975C Agilent;

gas chromatography conditions are DB-1MS (30m × 0.25.25 mm × 0.25.25 μm film thickness), temperature programming is carried out, wherein the initial temperature is 50 ℃, the temperature is kept for 5min, then the temperature is increased to 120 ℃ at 3 ℃/min, the temperature is increased to 250 ℃ at 5 ℃/min, the temperature is kept for 5min, a carrier is a high-purity He column, the flow rate is 1.0ml/min, the injection port temperature is 250 ℃, and the injection amount is 1 μ L, and the split flow is 10: 1;

mass spectrum conditions: interface temperature 280 ℃, EI source, ionization voltage 70eV, ion source temperature 280 ℃ and scanning range 40-400 amu.

The flavor analysis results are shown in table 2 and fig. 1.

Table 2: examples, comparative examples and flavour composition of conventional flavoured peanut oil (unit: wt%)

From the GC-MS semi-quantitative flavor analysis result, the main volatile compounds of the peanut oil, namely the traditional flavor peanut oil and the flavor peanut oil, are pyrazine, aldehyde ketone and furan, and the alcohols, acid esters and N-heterocycles, and the volatile compounds jointly form the flavor of the peanut oil. Comparing examples 1-9 with comparative example 1, it is found that after rotary steaming to 30% moisture content, the content of pyrazine in the flavor peanut oil obtained by Maillard reaction is increased, and the content of aldehyde ketone is reduced; comparing examples 1-9 with comparative example 2, it is found that, when water is added to 30% of water content after complete drying, but oil is not used as a reaction medium in the Maillard reaction, the pyrazine content of the obtained flavor peanut oil is greatly increased, and the aldehyde ketone content is greatly reduced; comparing examples 1-9 with comparative example 3, it is found that the flavor peanut oil obtained by directly carrying out Maillard reaction without drying the enzymolysis liquid has the highest pyrazine content and lower aldehyde ketone content; comparing comparative examples 3 and 4, it was found that the flavor peanut oil obtained without drying had a slightly higher pyrazine content and a lower aldone content than without drying; comparing examples 1-9 with conventional flavored peanut oil, it was found that the flavored peanut oil, when fully dried, with a minor amount of water added and then subjected to a micro-hydro phase reaction, had a pyrazine content close to that of conventional flavored peanut oil, while the furan content was less than that of conventional peanut oil.

The GC-MS semi-quantitative analysis result is combined with the flavor evaluation result to discover that although pyrazine substances are one of the main flavor substances which are generated by Maillard reaction and cause fried aroma (the more pyrazine substances, the stronger fried aroma in view of the total flavor) and cause the strong flavor of the strong fragrant peanut oil, the content of pyrazine substances is too high, irritant odor or peculiar smell can be generated, and the content of aldehyde and ketone is in a negative correlation with the peculiar odor or the irritant odor. The absence of furans may be one of the reasons for the reduced odor of the peanut oil of the invention.

Examples 10 to 21 and comparative examples 8 to 14

60g of non-degreased peanut powder is taken, 240g of tap water is added, the mixture is heated to 50 ℃ under the stirring condition, and the pH value is adjusted to 8.5. 0.5% alkaline protease was added, the pH was adjusted to 8.5 with sodium hydroxide every hour, and after reaction at 50 ℃ for 8 hours, the pH was adjusted to 6.0. Adding 1% liquid flavourzyme, 0.6% medium temperature amylase, 1% composite saccharifying enzyme and 1% pectinase respectively, and reacting at 50 ℃. The pH was adjusted to 6.0 with hydrochloric acid solution every hour, and after 8 hours of reaction the pH was adjusted to 7.8.

Drying and concentrating the enzymolysis liquid in different drying modes and conditions (corresponding to different gamma values) to obtain dried enzymolysis products with different water contents, and then adding water back to a certain water content. The drying manner and conditions, the moisture content after drying and the moisture content after rehydration are shown in table 3 below.

TABLE 3

*: when water is added, the water content is (mass of added water + amount of water contained in the dried enzymatic hydrolysate)/(mass of added water + mass of the dried enzymatic hydrolysate including water contained in itself).

Taking a plurality of zymolytes with different water contents after or without rehydration, ensuring that the solid content is 30g, adding 210g of refined peanut oil, uniformly stirring, then feeding into a high-temperature high-pressure reaction kettle, and reacting for 45min at 170 ℃. Cooling and separating oil phase to obtain the fragrant peanut oil.

The flavor peanut oil obtained in examples 10 to 21, the flavor peanut oil obtained in comparative examples 8 to 14, and the conventional flavor peanut oil (commercially available Kinglou super-fragrant peanut oil, pressed first grade) were diluted 50-fold with refined first-grade soybean oil and subjected to flavor evaluation, and the sample after oil blending was left at room temperature for 3 months and subjected to overall flavor intensity evaluation.

Flavor evaluations were compared from four dimensions respectively: overall flavor characteristics, fried burnt flavor, peanut flavor, pungent or off-flavor, and overall flavor intensity. The flavor intensity in each dimension was between 1 and 5, with 1 representing the weakest flavor and 5 representing the strongest flavor. The results are shown in Table 4 below.

TABLE 4

From the flavor evaluation results, the aromatic peanut oils of examples 10-20 had a strong overall flavor, no pungent or off-flavor, and were predominantly musty. While comparative examples 5-9 all had different levels of pungent or off-flavor and the overall flavor was relatively weak. The traditional peanut oil has strong fried flavor, burnt flavor and obvious peanut flavor, but the whole flavor is light.

After the dilution oil samples are placed for three months, the overall flavor intensity of the oil samples is evaluated, and compared with the flavor evaluation results before the oil samples are placed for 3 months, the flavor intensity of the flavor peanut oil obtained in the examples 10-20 after being diluted is only slightly reduced after being placed for three months than before, and the flavor loss of the flavor peanut oil obtained in the comparative examples 5-9 after being diluted is larger after being placed for three months. The traditional flavor peanut oil is basically without flavor after being diluted and placed for three months. Therefore, the invention can produce the flavor peanut oil with stronger durability, and the peanut oil can be used for solving the problem that the flavor of the existing flavor peanut oil is attenuated more quickly in the shelf life.

Semi-quantitative analysis of the flavour materials in the strong flavour peanut oil prepared in examples 10-13, 18-20, comparative examples 5-9 and in the commercial conventional hot-pressed flavour peanut oil was carried out using GC-MS. The flavor extraction of peanut oil is carried out as described in the following references (Wolfgang Engel, Wolfgang Bahr, Solvent-assisted flavor evaluation-and conversion technique for the careful and direct isolation of aromatic carbohydrates from organic flavors substrates, Eur1999)209:237-241). The specific flavor substance extraction method comprises the following steps: 100g of oil sample is taken, 100mL of cyclohexane and 100 muL of 5-methylfurfural with the concentration of 1000 muL are added, then the mixture is uniformly mixed, and a SAFE device is adopted to extract flavor substances. The extraction conditions are as follows: heating end at 40 deg.C, heat-insulating water bath at 38 deg.C, vacuum degree of 1, and vacuum^-3mbar, four-stage liquid nitrogen condensation, collecting cyclohexane phase in cold trap, adding anhydrous sodium sulfate for drying, concentrating cyclohexane phase with Vigreux column under reduced pressure to about 1mL, and freezing for use.

The flavor extracts obtained (examples 10-13, 18-20, comparative examples 5-9 and conventional flavor peanut oil) were subjected to GC-MS (gas chromatography-mass spectrometry) for analysis of their components. The GC-MS detection method is as follows: gas chromatograph-mass spectrometer: agilent7890A/5975C Agilent; gas chromatography conditions: DB-1MS (30m x0.25mmx0.25 sulfuric acid film thickness), temperature programming: the initial temperature is 50 deg.C, the temperature is maintained for 5min, then the temperature is raised to 120 deg.C at 3 deg.C/min, and then raised to 250 deg.C at 5 deg.C/min, and the temperature is maintained for 5 min. The carrier is high-purity He column flow of 1.0ml/min, the injection inlet temperature is 250 ℃, the injection amount is 1, the sample amount is divided by 10:1, wherein, the mass spectrum condition is as follows: interface temperature 280 ℃, EI source, ionization voltage 70eV, ion source temperature 280 ℃ and scanning range 40-400 amu.

The results of the analysis are shown in Table 5 below and FIG. 2.

From the results of GC-MS semi-quantitative flavor analysis, the main volatile compounds of the peanut oil, namely the traditional flavor peanut oil and the peanut oil, are pyrazine, aldehyde ketone and furan, and the alcohols, acid ester and N-heterocyclic, and the volatile compounds jointly form the flavor of the peanut oil. Compared with the examples, the content of the pyrazine in the comparative example is increased, and the content of the aldehyde ketone is reduced.

The GC-MS semi-quantitative analysis result is combined with the flavor evaluation result to find that the pyrazine substances are one of the main reasons for the strong flavor of the fragrant peanut oil, but the content of the pyrazine substances is too high, which may cause pungent odor or peculiar smell, and the aldehyde and ketone content and the peculiar smell or the pungent smell are in a negative correlation relationship. The lack of furans may be one of the reasons for the poor flavor of the peanut oil of the invention.

The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, which is defined broadly in the claims, and any other technical entity or method implemented by others, if it is exactly the same as or equivalent to the definition of the claims, will be considered to be covered by the claims.

All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications can be made by one skilled in the art after reading the above disclosure, and equivalents may fall within the scope of the invention as defined by the appended claims.

Claims

1. The method for preparing the fragrant peanut oil comprises the step of enabling an enzymolysis product of a peanut raw material and the peanut oil to have a Maillard reaction, and is characterized in that before the Maillard reaction is carried out, an enzymolysis liquid of the peanut raw material is dried to obtain a dried enzymolysis product, then a Maillard reaction system containing the dried enzymolysis product and the peanut oil is prepared, and the Maillard reaction is carried out.

2. The process according to claim 1, wherein the water content of the maillard reaction system is 10 to 40 wt%, preferably 20 to 35 wt%, wherein the water content is the mass of water contained in the maillard reaction system/(mass of water contained in the maillard reaction system + mass of dry substrate).

3. The method of claim 1 or 2, wherein the method has one or more of the following features:

the enzymolysis product is obtained by performing enzymolysis on any one or more of neutral protease, alkaline protease, flavourzyme, endoprotease, exoprotease, papain, trypsin, high-temperature amylase, medium-temperature amylase, fungal amylase, bacterial amylase, cellulase, hemicellulase, glucanase, glucoamylase, pectinase, pullulanase and sucrose invertase;

(II) the water content of the dried zymolyte is less than or equal to 40 wt%, such as 5-40 wt% or less than 5 wt%; or, the dry zymolyte is dry powder;

(III) the process comprises adding water to the dried substrate and/or adding water to the maillard reaction system;

(IV) the drying process satisfies γ>1, wherein γ is 10^{5.3-1850/(t+225)}P100000, wherein t is the drying temperature in units of ℃; p is pressure in Pa;

(V) the drying is spray drying; preferably, in the spray drying, the inlet heating temperature is 160-200 ℃, and the flow speed of the atomizer is 2-10m³H, the feeding speed is 20-150ml/min, and the outlet temperature is 70-100 ℃; preferably, the dried substrate has a water content<5 wt%; preferably, the method also comprises the operation of adjusting the moisture content in the dried zymolyte; or

The drying is freeze drying; preferably, in the freeze drying, the vacuum degree is 0.013-0.13mbar, preferably 0.02-0.1 mbar; the temperature is below-20 ℃, preferably-40 ℃ to-20 ℃; preferably, the dried substrate has a water content of less than 5 wt%; preferably, the method also comprises the operation of adjusting the moisture content in the dried zymolyte; or

The drying is rotary steaming; preferably, the temperature of rotary evaporation is 40-90 ℃, and the pressure is 1000-; preferably, the water content of the dried enzymatic hydrolysate obtained by rotary evaporation is below 40 wt%, preferably 5-40 wt%; preferably, the method also comprises the operation of adjusting the moisture content in the dried zymolyte; or

The drying is roller scraper drying; preferably, the drying temperature is 130-170 ℃, and the pressure is normal pressure; preferably, the moisture content of the dried substrate is less than 40 wt%; preferably, the method also comprises the operation of adjusting the moisture content in the dried zymolyte;

(VI) the mass of the peanut oil is 3-10 times, for example 5-10 times, the mass of the dried substrate; and

(VII) the temperature of the Maillard reaction can be 120-180 ℃ and the time is 10min-5 h.

4. The method of claim 1, wherein the method comprises:

(c) and (3) drying: drying the enzymatic hydrolysate obtained in step (b) to obtain a dried enzymatic hydrolysate, wherein the moisture content of the dried enzymatic hydrolysate is less than or equal to 40 wt%, such as 5-40 wt% or less than 5 wt%; or, the dry zymolyte is dry powder;

(e) maillard reaction: carrying out Maillard reaction on the Maillard reaction system obtained in the step (d) at the temperature of 120-180 ℃, wherein the reaction time is 10min-5 h; and

5. The method according to any one of claims 1 to 4, wherein the enzymatic hydrolysate is obtained by:

treating with 0.1-2% alkaline protease for 5-10 hr, and treating with 0.5-3% flavourzyme, 0.1-2% amylase, 0.5-3% saccharifying enzyme and 0.5-3% pectinase for 4-10 hr; or

Treating with neutral protease 0.5-2%, flavourzyme 1-3%, amylase 0.5-2%, saccharifying enzyme 0.5-2% and dextranase 0.5-2% by weight of peanut material for 10-15 hr.

6. The method according to any of the claims 1 to 5, wherein the pH of the enzymatic hydrolysate used for drying is in the range of 7.6-8.5.

7. The aromatic peanut oil is characterized in that the flavor substance composition of the aromatic peanut oil is as follows based on the total weight of the aromatic peanut oil:

the content of pyrazine substances is 45-55%, preferably 45-50%; and

the content of the aldehyde ketone substances is more than or equal to 27 percent, and is preferably 27 to 35 percent;

preferably, the flavour profile of the aromatic peanut oil also meets one or more of the following characteristics:

the content of furan substances is 6-10%, preferably 7-10%;

the content of alcohol substances is 2-6%;

the content of acid and lipid substances is 4-6%; and

the content of N-heterocyclic substances except pyrazine substances and furan substances is 3-6%.

8. The aroma peanut oil of claim 7, wherein said aroma peanut oil is produced by the process of any one of claims 1 to 6.

9. A blend oil, characterized in that it comprises the aromatic peanut oil according to any one of claims 7 to 8 and/or comprises the aromatic peanut oil produced by the process according to any one of claims 1 to 6; preferably, the aromatic peanut oil accounts for 1-5% of the total weight of the blend oil.

10. A method for reducing pungent odor and peculiar smell of fragrant peanut oil produced by an enzyme method and/or improving the integral flavor intensity and flavor durability of fragrant peanut oil produced by the enzyme method is characterized by comprising the step of enabling an enzymolysis product of a peanut raw material and the peanut oil to carry out Maillard reaction, drying an enzymolysis liquid of the peanut raw material to obtain a dry enzymolysis product before carrying out the Maillard reaction, then contacting the dry enzymolysis product with water and the peanut oil to obtain a water-powder-oil mixture, and then carrying out the Maillard reaction by using the water-powder-oil mixture;

preferably, the method comprises:

(2) preparing a Maillard reaction system containing the dried zymolyte obtained in the step (1) and peanut oil: contacting the dried substrate with peanut oil and optionally water to obtain a maillard reaction system; the water content of the maillard reaction system is 10-40 wt%, preferably 20-35 wt%, wherein the water content is the mass of water contained in the maillard reaction system/(the mass of water contained in the maillard reaction system + the mass of dry substance of dried zymolyte);

(3) maillard reaction: carrying out Maillard reaction on the water-powder-oil mixture in the step (2);

preferably, the method has one or more of the following features:

(III) the drying process satisfies γ>1, wherein γ is 10^{5.3-1850/(t+225)}P100000, wherein t is the drying temperature in units of ℃; p is pressure in Pa;

(IV) the drying is spray drying; preferably, in the spray drying, the inlet heating temperature is 160-200 ℃, and the flow speed of the atomizer is 2-10m³H, the feeding speed is 20-150ml/min, and the outlet temperature is 70-100 ℃; preferably, the dried substrate has a water content<5 wt%; or

The drying is freeze drying; preferably, in the freeze drying, the vacuum degree is 0.013-0.13mbar, preferably 0.02-0.1 mbar; the temperature is below-20 ℃, preferably-40 ℃ to-20 ℃; preferably, the dried substrate has a water content of less than 5 wt%; or

The drying is rotary steaming; preferably, the temperature of rotary evaporation is 40-90 ℃, and the pressure is 1000-; preferably, the water content of the dried enzymatic hydrolysate obtained by rotary evaporation is below 40 wt%, preferably 5-40 wt%; or

The drying is roller scraper drying; preferably, the drying temperature is 130-170 ℃, and the pressure is normal pressure; preferably, the moisture content of the dried substrate is less than 40 wt%;

(V) the mass of the peanut oil is 3-10 times, for example 5-10 times, the mass of the dried substrate; and

(VI) the temperature of the Maillard reaction can be 120-180 ℃ and the time is 10min-5 h;

preferably, the method comprises:

(f) separation: after the Maillard reaction is finished, removing water and solid impurities in reactants to obtain the fragrant peanut oil; preferably, the method also comprises the step of cooling to room temperature after the Maillard reaction is finished;

preferably, the enzymatic hydrolysate is obtained by the following method:

Treating with neutral protease 0.5-2%, flavourzyme 1-3%, amylase 0.5-2%, saccharifying enzyme 0.5-2% and dextranase 0.5-2% by weight of peanut material for 10-15 hr;

preferably, the pH of the enzymatic hydrolysate used for drying is in the range of 7.6-8.5.