CN111378523B

CN111378523B - Strong-flavor peanut oil and preparation method thereof

Info

Publication number: CN111378523B
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: 2023-07-14
Anticipated expiration: 2039-12-30
Also published as: CN111378523A

Abstract

The invention provides a method for removing peculiar smell of peanut oil by using a novel enzymatic process and a novel enzymatic process strong-flavor peanut oil without peculiar smell, and in particular relates to a process for producing the novel enzymatic process strong-flavor peanut oil without peculiar smell by hydrolyzing peanut raw materials by using compound enzyme, and then drying, adding water, adding oil and carrying out thermal reaction. The new enzymatic process of the invention has strong aroma, strong flavor and strong durability, and does not contain peculiar smell.

Description

Strong-flavor peanut oil and preparation method thereof

Technical Field

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

Background

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

The flavor substance of the fragrant peanut oil is mainly formed by reducing sugar and amino acid in the peanut through Maillard reaction (thermal reaction) in the heating process, and mainly comprises nitrogen-containing heterocyclic compounds represented by pyrazine, caramelization reaction products, grease oxidative cleavage products and the like. At present, the processing of the aromatic peanut oil adopts the traditional production technology: the peanut grains are baked and fried at high temperature to prepare oil or the peanut is rolled into embryo and steamed and fried at high temperature to prepare oil. In the whole process, the baking and frying process is a key aroma production process, and the flavor substances of peanut oil are mainly formed by reducing sugar and amino acid in peanut through Maillard reaction in the baking and frying heating process, and mainly comprise nitrogen-containing heterocyclic compounds represented by pyrazine, caramelization reaction products, grease oxidation products and the like. However, the main purpose of the traditional process is to heat-deform peanut protein to improve the oil yield, but the aroma producing process is often not controlled stably, and the disadvantages of weak flavor intensity, obvious pungent smell and the like exist.

There is no report of published literature on the production of fragrant peanut oil by thermal reaction of enzymatic hydrolysis of peanut materials. Patent application CN101433244a discloses a process for producing flavoured peanut oil by complex enzymatic hydrolysis of peanut materials followed by thermal reaction. The process comprises the steps of crushing peanut raw materials, adding compound enzyme, carrying out enzymolysis on the peanut raw materials in a tank reactor to obtain peanut enzymolysis products, adding glucose, amino acid and peanut oil, carrying out thermal reaction at high temperature in a high-pressure tank reactor, and finally preparing the aromatic peanut oil. However, the process takes peanut kernels as a raw material, the cost is high, and the hot reaction can realize the aroma flavor only by adding reducing sugar and amino acid, so that the risk of regulations exists. In addition, the strong aromatic peanut oil prepared by the process has strong pungent smell. Patent application CN106883926a discloses a method for preparing peanut slurry from peanut kernels, and obtaining aromatic peanut oil through protease enzymolysis and thermal reaction. However, the patent still takes peanut kernels as raw materials and needs additional reducing sugar auxiliary materials, and the obtained strong fragrant peanut oil has a sharp solvent taste. Patent application CN105154212a discloses a process for producing flavoured peanut oil by proteolytic hydrolysis of peanut meal followed by thermal reaction. Although the deep utilization of peanut meal is realized, amino acid, reducing sugar and the like still need to be added for thermal reaction, and certain legal risks exist. Patent CN103284116B discloses a method for producing peanut oil flavor substances by using cold pressed peanut meal, wherein the aroma of the peanut oil flavor substances is similar to that of the traditional flavor substances, but the whole flavor is not strong enough. Patent application CN107079999a discloses a method for preparing aromatic peanut oil by a microchannel reactor, but the process is complex and still requires the addition of exogenous reducing sugar.

Thus, there is a great need in the art to provide a method for preparing a strong flavored peanut oil that is strong in flavor, pleasant, low in cost, and free of pungent odors.

Disclosure of Invention

The invention provides a method for preparing aromatic peanut oil, which comprises the steps of carrying out Maillard reaction on an enzymolysis product of a peanut raw material and peanut oil, and is characterized in that before carrying out Maillard reaction, 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 Maillard reaction is carried out.

In one or more embodiments, the method includes, prior to performing a Maillard reaction, drying an enzymatic hydrolysate of the peanut material to obtain a dried powder, then contacting the dried powder with water and peanut oil to obtain a water-oil mixture, and performing the Maillard reaction using the water-oil mixture.

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

In one or more embodiments, the moisture content of the dry substrate is < 10wt%, the method comprising adding water to the dry substrate, or adding water to the maillard reaction system, the water content of the maillard reaction system or water-dust-oil mixture being 10-40wt%, preferably 20-35wt%, wherein the moisture content = the mass of water contained in the maillard reaction system or water-dust-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, the method comprising adding water to the dry powder, or adding water to the maillard reaction system, the water content of the maillard reaction system or water-powder-oil mixture being 10-40wt%, preferably 20-35wt%, wherein the water content = the mass of water contained in the maillard reaction system or 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 moisture content of the dry substrate is greater than or equal to 10wt%, preferably greater than or equal to 20wt%, the method optionally comprising adding water to the dry substrate, or to the maillard reaction system, the water content of the maillard reaction system or water-meal oil mixture being from 10 to 40wt%, preferably from 20 to 35wt%, wherein the water content = the mass of water contained in the maillard reaction system or water-meal oil mixture/(the mass of water contained in the maillard reaction system + the mass of dry substrate).

In one or more embodiments, the method comprises:

(1) And (3) drying: drying the enzymolysis liquid 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 water is added in an amount of 10-60wt%, preferably 20-50wt%, based on 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 using enzymatic hydrolysis of 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.

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 rate of the atomizer is 2-10m ³ And/h, the 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 said freeze-drying, the vacuum is between 0.013 and 0.13mbar, preferably between 0.02 and 0.1mbar; 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=10 ^{5.3-1850/(t+225)} 100000, wherein t is the drying temperature in degrees celsius; p is the pressure in Pa.

In one or more embodiments, the drying is rotary evaporation; preferably, the temperature of rotary steaming is 40-90 ℃ and the pressure is 1000-20000Pa; preferably, the moisture content of the dried powder obtained by rotary evaporation is 40% by weight or less, preferably 5 to 40% by weight.

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 dry powder is 40wt% 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 is 3 to 10 times, for example 5 to 10 times, the mass of the dry powder.

In one or more embodiments, the Maillard reaction may be carried out at a temperature of 120 to 180℃for a period of 10 minutes to 5 hours.

In one or more embodiments, the method comprises:

(a) Pretreatment of raw materials: adding 3-8 times of water into the non-defatted peanut powder, heating to 40-60 ℃, and regulating pH to 8-9 with phosphate buffer solution;

(b) Enzymolysis: adding 1-10% of enzyme by weight of the peanut raw material into the mixture obtained in the step (a) for 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 40wt%;

(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 20-60wt% 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 120-180 ℃ for 10min-5h; and

(f) Separating: after the Maillard reaction is finished, removing water and solid impurities in the reactant to obtain the aromatic peanut oil; preferably, the Maillard reaction further comprises the step of cooling to room temperature after completion.

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

In one or more embodiments, the enzymatic hydrolysate is obtained using the following method: the peanut material is treated with 0.5-2% neutral protease, 1-3% flavourzyme, 0.5-2% amylase, 0.5-2% saccharifying enzyme and 0.5-2% glucanase for 10-15 hours.

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 is as follows, based on the total weight of the aromatic peanut oil:

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

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

In one or more embodiments, the furans are present in an amount of from 6 to 10%, preferably from 7 to 10%, of the flavour profile of the aromatic peanut oil.

In one or more embodiments, the alcohol content of the flavor composition of the aromatic peanut oil is 2-6%.

In one or more embodiments, the content of the acidulant in the flavor composition of the aromatic peanut oil is from 4% to 6%.

In one or more embodiments, the content of other N-heterocyclic substances except pyrazine substances and furan substances in the flavor substance composition of the aromatic peanut oil is 3-6%.

In one or more embodiments, the aromatic peanut oil is an aromatic peanut oil prepared by the method of any of the embodiments of the invention.

The invention also provides blend oil which contains the aromatic peanut oil according to any embodiment of the invention.

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

The invention also provides a method for reducing the pungent odor and peculiar smell of peanut oil and/or improving the integral flavor intensity and flavor persistence of the peanut oil, which comprises the steps of causing an enzymolysis product of the peanut raw material to generate Maillard reaction with the peanut oil, drying an enzymolysis liquid of the peanut raw material to obtain dry powder before the Maillard reaction is carried out, then contacting the dry powder with water and the peanut oil to obtain a water-oil mixture, and then carrying out the Maillard reaction by using the water-oil mixture.

In one or more embodiments, the method comprises:

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

In one or more embodiments, the drying is rotary evaporation; preferably, the temperature of rotary steaming is 40-90 ℃ and the pressure is 1000-20000Pa; preferably, the moisture content of the dried powder obtained by rotary evaporation is 40% by weight or less, preferably 5 to 40% by weight. Preferably, the method further comprises the operation of adjusting the moisture content in 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 dry powder is 40wt% or less. Preferably, the method further comprises the operation of adjusting the moisture content in the dry powder.

In one or more embodiments, the peanut oil is 3 to 10 times, for example 5 to 10 times, the mass of the dry powder in the water-powder-oil mixture.

In one or more embodiments, the method comprises:

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

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 10-40wt%, preferably 20-35wt%, wherein the water content = the mass of water contained in the maillard reaction system/(the mass of water contained in the maillard reaction system + the mass of dry substrate); and

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

In one or more embodimentsIn the scheme, the drying process satisfies gamma>1, wherein γ=10 ^{5.3-1850/(t+225)} 100000, wherein t is the drying temperature in degrees celsius; p is the pressure in Pa.

In one or more embodiments, the drying is rotary evaporation; preferably, the temperature of rotary steaming is 40-90 ℃ and the pressure is 1000-20000Pa; preferably, the moisture content of the dried enzymatic hydrolysate obtained by rotary evaporation is below 40wt%, preferably 5-40wt%.

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 enzymatic hydrolysate is below 40wt%.

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

In one or more embodiments, the peanut oil is 3 to 10 times, e.g., 5 to 10 times, the amount of the dry substrate.

In one or more embodiments, the method comprises:

(d) Preparing a maillard reaction system comprising 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 10-40wt%, preferably 20-35wt%, wherein the water content = the mass of water contained in the maillard reaction system/(the mass of water contained in the maillard reaction system + the mass of dry substrate); preferably peanut oil is 3-10 times the mass of the dry zymolyte;

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

The invention also provides a method for reducing the pungent odor and peculiar smell of peanut oil and/or improving the integral flavor intensity and flavor persistence of the peanut oil, which comprises the steps of causing an enzymolysis product of a peanut raw material to undergo Maillard reaction with the peanut oil, drying an enzymolysis liquid of the peanut raw material to obtain a dried enzymolysis product before the Maillard reaction is carried out, then contacting the dried enzymolysis product with the peanut oil and optional water to obtain a Maillard reaction system, and then carrying out the Maillard reaction by using the Maillard reaction system.

In one or more embodiments, the method comprises:

In one or more embodiments, the drying is freeze drying; preferably, in said freeze-drying, the vacuum is between 0.013 and 0.13mbar, preferably between 0.02 and 0.1mbar; 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 steaming is 40-90 ℃ and the pressure is 1000-20000Pa; preferably, the moisture content of the dried enzymatic hydrolysate obtained by rotary evaporation is below 40wt%, preferably 5-40wt%. 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 moisture content of the dried enzymatic hydrolysate is below 40wt%. Preferably, the method also comprises the operation of adjusting the moisture content in the dried zymolyte.

In one or more embodiments, the peanut oil is 3 to 10 times, e.g., 5 to 10 times, the amount of dry enzymatic hydrolysate in the water-powder-oil mixture.

In one or more embodiments, the method comprises:

Drawings

FIG. 1 is a graph of the flavor profile of a conventional flavored peanut oil, a concentrated flavored peanut oil of examples 1-8, and a peanut oil of comparative examples 1-4. In the figures, for each flavor, the bar graph is, in order from left to right, conventional flavored 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.

FIG. 2 is a graph of the flavor profile of a conventional flavored peanut oil, a concentrated flavored peanut oil of examples 10-13, 18-20, and a comparative example 5-9. In the figures, for each flavor, the bar graph is that of conventional flavored 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, in that order from left to right.

Detailed Description

So that those skilled in the art can appreciate the features and effects of the present invention, a general description and definition of the terms and expressions set forth in the specification and claims follows. Unless otherwise defined, 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, and in the event of a conflict, the present specification shall control.

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

In this document, all features such as values, amounts, and concentrations that are defined as ranges of values or percentages are for brevity and convenience only. Accordingly, the description of a numerical range or percentage range should be considered to cover and specifically disclose all possible sub-ranges and individual values (including integers and fractions) within the range.

Herein, unless otherwise specified, the percentages are mass percentages.

In this context, not all possible combinations of the individual technical features in the individual embodiments or examples are described in order to simplify the description. Accordingly, as long as there is no contradiction between the combinations of these technical features, any combination of the technical features in the respective embodiments or examples is possible, and all possible combinations should be considered as being within the scope of the present specification.

The concentrated and fragrant peanut oil is also called flavor peanut oil and fragrant peanut oil, and refers to peanut oil with the characteristic of fried peanut flavor.

As used herein, maillard reaction is also known as thermal reaction, heat-producing aroma reaction, and refers to a non-enzymatic browning reaction that occurs between carbonyl compounds (e.g., reducing sugars) and amino compounds (e.g., amino acids and proteins) in a food system.

Common Maillard reaction is usually carried out by concentrating aqueous reaction raw materials (such as enzymolysis liquid) to obtain Maillard reaction systems with different water contents, thereby adjusting the flavor of Maillard reaction products. The inventor of the invention has found through extensive and intensive research that, before Maillard reaction, the enzymatic hydrolysate of peanut raw materials is dried, and Maillard reaction is carried out by adjusting the water content of a Maillard reaction system, so that the pungent odor and peculiar smell of peanut oil can be reduced, and the overall flavor intensity and flavor persistence can be improved.

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 carrying out Maillard reaction, an enzymolysis liquid of the peanut raw materials 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 Maillard reaction is carried out. In the present invention, it is preferable that the water content of the maillard reaction system is 10 to 40wt%, preferably 20 to 35wt%, wherein the water content=the mass of water contained in the maillard reaction system/(the mass of water contained in the maillard reaction system+the mass of dry substrate). Therefore, if the moisture content of the dried substrate itself is 10wt% or more, preferably 20wt% or more, no additional water may be required.

In certain embodiments, water may be mixed with the dried substrate to obtain a dried substrate and water mixture, which is then added to the peanut oil. In certain embodiments, the dried substrate may be mixed with peanut oil to obtain a mixture of dried substrate and peanut oil, and water may be added to the mixture of dried substrate and peanut oil. In certain embodiments, the dried substrate is further mixed with peanut oil or water and then subjected to high speed agitation, e.g., shearing, homogenizing. In certain embodiments, the method further comprises high speed agitation, e.g., shearing, homogenizing, after the dried substrate and water mixture is mixed with peanut oil. In certain embodiments, this also includes high speed agitation, such as shearing, homogenizing, after the dried substrate and peanut oil mixture is mixed with water.

In certain embodiments, the dry enzymatic hydrolysate is a dry 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 may be added to the mixture of dry powder and peanut oil. In certain embodiments, it also includes high speed agitation, such as shearing, homogenizing operations, after mixing the dry powder with peanut oil or water. In certain embodiments, this also includes high speed agitation, such as shearing, homogenizing operations, after the dry powder and water mixture is mixed with the peanut oil. In certain embodiments, this also includes high speed agitation, such as shearing, homogenizing, after the mixture of dry powder and peanut oil is mixed with water.

Peanut materials suitable for use in the present invention may be a variety of peanut materials commonly used in the art to produce peanut oil, including but not limited to defatted or non-defatted peanut flour, peanut chop, peanut kernel, defatted or non-defatted peanut meal, or combinations thereof.

In this context, the peanut material may be hydrolyzed using enzymatic methods known in the art. Enzymes suitable for use in the present invention are enzymes commonly used in the art to prepare peanut oil and include, but are not limited to, neutral proteases, alkaline proteases, flavourzyme, endo-proteases, exo-proteases, 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 by themselves using the methods disclosed or can be obtained from commercial sources. For example, the desired enzyme may be purchased from Norwegian.

The peanut material may be hydrolyzed using a combination of one or more enzymes. For example, the peanut material may be hydrolyzed with neutral or alkaline protease and flavourzyme, or with neutral or alkaline protease, flavourzyme and carbohydrate enzyme. Herein, a carbohydrate enzyme includes, but is not limited to, one or more of an amylase, a cellulase, and a hemicellulase. In certain embodiments, the carbohydrate enzyme consists of a weight ratio of 7:2:1, cellulase and hemicellulase. In certain embodiments, the enzymatic hydrolysis may be performed with neutral or alkaline proteases, flavourzyme, amylase, saccharifying enzyme and pectinase.

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

Parameters such as temperature, pH, reaction time and the like of enzymolysis can be selected according to the optimal reaction conditions of various enzymes. For example, the 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 from enzyme to enzyme.

In certain embodiments, the enzymatic hydrolysis is performed using neutral protease and/or alkaline protease followed by enzymatic hydrolysis using one or more, preferably all 4, of the flavourzyme, amylase, saccharifying enzyme and pectinase. In other embodiments, the enzymatic hydrolysis is performed using one or more, preferably all 5, of neutral protease, flavourzyme, amylase, saccharifying enzyme, glucanase.

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

In certain embodiments, the enzymatic hydrolysis process of the invention comprises: adding alkaline protease 0.1-1% into peanut raw material, reacting at 40-60 ℃ for 4-10h, and adjusting pH to 5-7 after the reaction is finished; adding liquid flavourzyme 0.5-3%, medium-temperature amylase 0.1-2%, compound saccharifying enzyme 0.5-3% and pectase (polygalacturonase) 0.5-3%, reacting at 40-60 ℃ for 4-10h, thus completing enzymolysis. In other embodiments, the enzymatic hydrolysis of the invention comprises: adding neutral proteinase 0.5-2%, liquid flavourzyme 1-3%, medium temperature amylase 0.5-2%, composite saccharifying enzyme 0.5-2% and glucanase 0.5-2% into peanut raw material, and reacting for 10-15h at 50-70 ℃ to finish enzymolysis.

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

After the enzymolysis reaction is finished, the mixture can be heated for 15min at 80-95 ℃ to inactivate enzymes.

The enzymatic hydrolysate (enzymatic hydrolysate) of the peanut material may be dried by a drying method conventional in the art, such as spray drying, freeze drying, rotary steaming, roller scraping, vacuum drying or heat drying. In some embodiments, the drying in the present invention is preferably complete, i.e. the drying results in a dried powder having a moisture content of less than 5wt%. In certain embodiments, the drying in the present invention is not complete, i.e., the dried substrate obtained by drying has a moisture content of 40% by weight or less, such as 5-40%. In certain embodiments, the drying step comprises spray drying the enzymatic hydrolysate of peanut material. Typically, spray drying comprises: adding the enzymolysis liquid of the peanut raw materials into a spray drying tower for drying; setting inlet heating temperature at 160-200deg.C, preferably 160-180deg.C, and atomizer flow rate at 2-10m ³ /h, preferably 3-6m ³ /h; the feeding rate 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, the enzymatic hydrolysate of the peanut raw material is heated to 40-60 ℃ before being put into a spray drying tower. In certain embodiments, the dried substrate obtained after spray drying has a moisture content of <5wt%. In certain embodiments, the drying step comprises freeze-drying the enzymatic hydrolysate of peanut material. Typically, freeze-drying includes: placing the enzymolysis solution of peanut materials in freeze drying equipment, and adjusting vacuum degree to 0.013-0.13mbar, preferably 0.02-0.1mbar; the temperature is below-20 ℃, preferably-40 ℃ to-20 ℃. Preferably, the enzymatic hydrolysate is frozen until it is completely frozen prior to lyophilization. In certain embodiments, the coldThe water content of the dried zymolyte obtained after freeze drying<5wt%. In certain embodiments, drying is rotary evaporation; preferably, the temperature of rotary steaming is 40-90 ℃ and the pressure is 1000-20000Pa; preferably, the moisture content of the dried enzymatic hydrolysate obtained by rotary evaporation is 40wt% or less, preferably 5 to 40wt%, more preferably 8 to 40wt%. In certain embodiments, the drying is roller blade drying; preferably, the drying temperature is 130-170 ℃, such as about 150 ℃, and the pressure is normal pressure; preferably, the moisture content of the dried enzymatic hydrolysate is below 40wt%. Preferably, the drying process also comprises operations of adjusting the moisture content of the dried zymolyte, such as sampling to control the drying degree and adding water back to the dried zymolyte.

In some embodiments, the dried substrate obtained by drying has a moisture content of 40wt% or less, such as 5-40wt% or <5%. In some embodiments, the dry enzymatic hydrolysate is a dry powder. Preferably, the drying process of the present invention satisfies γ>1, wherein γ=10 ^{5.3-1850/(t+225)} 100000, wherein t is the drying temperature in degrees celsius; p is the pressure in Pa.

In some embodiments, a proper amount of water may be added to the powder (dry powder) obtained by drying the enzymatic hydrolysate, depending on the water content of the dry powder, after drying is completed, to obtain a mixture of the dry powder and water. Typically, the amount of water added is from 10% to 60%, preferably from 20% to 60%, more preferably from 20% to 50% by mass of the dry powder, such that the water content of the reaction system is from 10% to 40% by mass, preferably from 20% to 35% by mass of the dry powder, and further an amount of peanut oil is added which is from 3 to 10 times, for example from 5 to 10 times, from 3 to 8 times, from 5 to 8 times, the mass of the dry powder of the enzymatic hydrolysate of the peanut material, 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 dried powder to provide a mixture of dried powder and peanut oil. The amount of peanut oil added 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 moisture content of the dry powder, water may be added to the mixture of dry powder and peanut oil and the mixture subjected to the Maillard reaction. Typically, the 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 dry powder mass.

In other embodiments, after drying is completed, a suitable amount of peanut oil is added to the dried substrate to obtain a mixture of dried substrate and peanut oil. The amount of peanut oil added may be 3 to 10 times, for example 5 to 10 times, 3 to 8 times, 5 to 8 times the amount of the dry substrate. Depending on the moisture content of the dried substrate, water may be added to the mixture of dried substrate and peanut oil and the mixture subjected to Maillard reaction. Typically, the water is added in an amount of 10% to 60%, preferably 20% to 60%, more preferably 20% to 50% by weight of the dry substrate, such that the water content of the reaction system is 10% to 40% by weight, preferably 20% to 35% by weight, based on the dry substrate.

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

The inventor of the invention discovers that peanut oil is taken as a reaction medium in Maillard reaction, and micro-water oil phase reaction is carried out, which is favorable for obtaining stir-fried fragrance and paste fragrance, weakening pungent odor or peculiar smell and improving the overall flavor intensity and the flavor durability of the strong fragrance peanut oil. Peanut oil suitable for use in the present invention may be crude peanut oil, refined peanut oil, partially refined peanut oil, and the like, such as degummed peanut oil, alkali-refined peanut oil, decolorized peanut oil, and deodorized peanut oil, and the like. In certain embodiments, the invention provides for the use of refined peanut oil as the reaction medium in a maillard reaction. Typically, peanut oil is added in an amount of 3 to 10 times, e.g., 5 to 10 times, 3 to 8 times, 5 to 8 times, the mass of the dried powder of the enzymatic hydrolysate of peanut material in the Maillard reaction. In certain embodiments, the refined peanut oil is added to the mixture of dried peanut material hydrolysate powder and water in an amount 3 to 10 times the mass of the dried powder prior to the Maillard reaction.

In the present invention, reducing sugar and/or amino acid may be optionally added as reactants when performing Maillard reaction. 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 addition amount of the reducing sugar and the amino acid may be those conventionally used in the art for performing Maillard reaction, for example, the addition amount of the reducing sugar and the amino acid may each independently be 5 to 20% of the mass of the dry powder.

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

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

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

In a preferred embodiment, the process for preparing a highly aromatic peanut oil of the invention comprises the steps of:

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

(e) Maillard reaction: carrying out Maillard reaction on the water-powder-oil mixture obtained in the step (d) at 120-180 ℃ for 10 minutes-5 hours; and

(f) Cooling and separating: after the Maillard reaction is finished, the reactant is cooled to room temperature, and water and solid impurities in the reactant are removed, so that the aromatic peanut oil is obtained.

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

In some embodiments, the drying conditions of step (c) above are: gamma ray>1, wherein γ=10 ^{5.3-1850/(t+225)} 100000, wherein t is the drying temperature in degrees celsius; p is pressure, and the unit is Pa; preferably, the drying mode can be selected from one or more of spray drying method, freeze drying method, rotary steaming or roller scraping plate; preferably, in the step (c), the water content of the dried enzymatic hydrolysate obtained by drying is less than or equal to 40wt%.

In some embodiments, when the moisture content of the dried substrate is not less than 10%, preferably not less than 20% by weight, water may not be added in step (d) above, or the amount of water added will be such that the moisture content of the reaction system is in the range of 10-40% by weight, preferably 20-35% by weight, the moisture content= (mass of water added + amount of water contained in the dried substrate)/(mass of water added + mass of water contained in the dried substrate including water contained in itself).

The invention also includes a strong aromatic peanut oil prepared by the method described in any of the embodiments herein.

Compared with the technical scheme of the patent application CN101433244A, the micro-water-oil-phase Maillard reaction is carried out by adding a certain amount of water into the enzymolysis liquid after drying, so that the flavored peanut oil has stronger and pleasant fried fragrance and paste fragrance than the flavored peanut oil obtained by the technical scheme of the patent application CN101433244A, and the strong pungent smell brought by the technical scheme is removed.

Compared with the technical scheme of the patent CN103284116B, the invention combines the complete dehydration of enzymolysis liquid by spray drying and the back addition of water to a certain amount, and uses refined peanut oil as a medium to carry out micro-water oil phase Maillard reaction, thus obtaining the fried fragrance and burnt fragrance which are more intense than the flavored peanut oil obtained by the technical scheme of the patent CN103284116B, and removing burnt smell and pungent smell brought by the technical scheme.

Thus, the invention also includes the use of a dried enzymatic hydrolysate of peanut material as described in any of the embodiments herein, a mixture of dried enzymatic hydrolysate of peanut material and water and/or peanut oil as described in any of the embodiments herein, or a mixture of dried enzymatic hydrolysate of peanut material, water and peanut oil as described in any of the embodiments herein, in the preparation of a concentrated flavored peanut oil by Maillard reaction.

The invention also includes a method of reducing the pungent and off-flavors of peanut oil and/or improving the overall flavor intensity and flavor duration of peanut oil, comprising the method of preparing a highly flavored peanut oil as described in any one of the embodiments herein.

The inventor also discovers that although pyrazine substances in the aromatic peanut oil are main flavor substances which are generated by Maillard reaction and cause stir-frying burnt fragrance, the pyrazine substances are also one of main reasons for the aromatic peanut oil to have strong flavor, the excessive content of the pyrazine substances can possibly cause the generation of pungent odor or peculiar smell; the aldehyde ketone substance content is in negative correlation with the peculiar smell or the pungent smell; the reduction of furans reduces the taste of 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, other N-heterocyclic substances except pyrazine substances and furan substances, alcohol substances and acid substances, and the specific composition of each flavor substance is the compounds listed in the reference J.Agric.food chem.2008,56,10237-10243 table 1. The aromatic peanut oil of the present invention meets at least one of the following characteristics, based on the total weight of the flavoring:

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%, preferably 27% -35%.

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

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

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

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

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

The aromatic peanut oil having the above-described flavor profile may be prepared by the methods described in any of the embodiments herein. Thus, the invention also includes a strong aromatic peanut oil having the composition characteristics of any of the flavoring agents described above, prepared by the methods 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 oils and optionally additives. The animal and vegetable oils may be natural animal and vegetable oils or processed animal and vegetable oils including, but not limited to, soybean oil, canola oil, corn oil, sunflower oil, linseed oil, rice bran oil, sesame oil, and the like. The content of various grease in the blend oil can be determined according to actual needs. Generally, the aromatic peanut oil can account for 1% -5% of the total weight of the blend oil. For example, in certain embodiments, the blend oils of the present invention may contain the following components in weight percent: 45-50% of soybean oil, 40-45% of rapeseed oil, 1-5% of aromatic 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 additive may be any additive conventionally used in the art for blend oils including, but not limited to, antioxidants, thickeners, emulsifiers, stabilizers, colorants, nutrients, sweeteners, acidulants, flavoring agents, or combinations thereof. The additive amount may be an additive amount of an additive in a blend oil that is conventional in the art.

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

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

2. the invention does not need reducing sugar or amino acid in the hot aroma producing reaction, reduces the production cost and avoids the risk of regulations;

3. the invention can effectively reduce the pungent smell, peculiar smell and/or peanut taste of the prior enzymatic process aromatic peanut oil;

4. the invention can effectively improve the stir-fried fragrance, paste fragrance and overall flavor of the aromatic peanut oil, and the aromatic peanut oil still has aromatic fragrance and lasting flavor after being diluted by 50 times by soybean oil.

The aromatic peanut oil and the preparation method thereof according to the present invention are described in further detail below with reference to specific embodiments and examples. It should be understood that the detailed description and specific examples are intended for purposes of illustration only and are not intended to limit the scope of the invention. The methods, reagents and conditions employed in the examples are those conventional in the art unless otherwise indicated.

Material source description: in the examples and comparative examples below, water was tap water, alkaline protease was novelin alkaline protease Alcalase 2.4L, flavourzyme was novelin Flavourzyme1000L, mesophilic amylase was novelin mesophilic amylase BAN480L, complex saccharifying enzyme was novelin complex saccharifying enzyme DX 2X, polygalacturonase (pectinase) was novelin polygalacturonase Pectinex UF, neutral protease was novelin neutral protease Neutrase 1.5MG, high temperature amylase was novelin high temperature amylase Termamyl SC, glucanase was novelin complex temperature resistant glucanase ultraflor Max, cellulase/hemicellulase was novelin complex and cellulase/hemicellulase Validase TRL, and refining was peanut oil produced by the company of penicillium.

Example 1

(1) Taking 60g of non-defatted peanut powder, adding 240g of tap water, heating to 50 ℃ under stirring, and regulating the pH to 8.5;

(2) Adding 0.5% alkaline protease, adjusting the pH to 8.5 by sodium hydroxide every hour, reacting at 50 ℃ for 8 hours, and adjusting the 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 pectase, and reacting at 50 ℃; the pH is regulated to 6.0 by hydrochloric acid solution every hour, and the pH is regulated to 7.8 after 8 hours of reaction;

(4) Heating the enzymolysis peanut pulp to 50 ℃, mechanically stirring, and drying in a spray drying tower (GeaNiro spray dryer, model Mobile Minortm, the same applies below); setting inlet heating temperature at 180 ℃ and atomizer flow speed at 4m ³ And/h, the feeding speed is 50ml/min, and the outlet temperature is between 90 ℃ plus or minus 1 ℃; water content after spray drying<5wt%; collecting spray-dried powder, and waiting for Maillard reaction;

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

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

Example 2

(4) Spray drying the enzymatic hydrolysate (spray drying conditions are the same as in example 1);

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

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

Example 3

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

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

Example 4

(1) Taking 60g of non-defatted peanut powder, adding 240g of tap water, heating to 50 ℃ under stirring, and regulating the pH to 6.7;

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

(3) Spray drying the enzymatic hydrolysate (spray drying conditions are the same as in example 1);

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

Example 5

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

heating the enzymatic hydrolysis peanut pulp to 50 ℃, mechanically stirring, and drying in a spray drying tower; setting inlet heating temperature to 170 ℃ and fogFlow rate of the converter 5m ³ /h, feeding speed 50 ml/min), the outlet temperature is 80+/-1 ℃; water content after spray drying<5wt%; collecting spray-dried powder, and waiting 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 reacting 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 and 5g of a mixture of glycine, phenylalanine and glutamic acid (1:1:1), refining peanut oil 210, stirring uniformly, and then feeding into a high-temperature high-pressure reaction kettle for reaction at 170 ℃ for 45min;

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

Example 7

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

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

Example 8

(1) 60g of non-defatted peanut flour was taken, 240g of tap water was added thereto, and the mixture was heated to 50℃with stirring, and the pH was adjusted to 8.5.

(3) Adding 1% of liquid flavourzyme, 0.6% of medium-temperature amylase, 1% of compound saccharifying enzyme and 1% of pectase, and reacting at 50 ℃. The pH is regulated to 6.0 by hydrochloric acid solution every hour, and the pH is regulated to 7.8 after 8 hours of reaction;

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

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

Example 9

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

Freezing the enzymolysis peanut pulp in a refrigerator at-20deg.C until it is completely frozen, and then placing into a freeze dryer (Christ freeze dryer, model alpha-2) at-40deg.C, vacuumizing to vacuum degree of 0.05mbar, and maintaining for 12hr; and collecting freeze-dried powder, detecting the moisture content of the freeze-dried powder to be less than 5 weight percent, and waiting for Maillard reaction.

Comparative example 1

(4) Rotary evaporating 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 concentrated enzymolysis liquid (about 30g of solid matters), adding 210g of refined peanut oil, stirring uniformly, and then feeding into a high-temperature high-pressure reaction kettle for reaction at 170 ℃ for 45min;

(6) And cooling and separating the oil phase to obtain the aromatic 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 pectase, 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, stirring uniformly, and then feeding into a high-temperature high-pressure reaction kettle for reaction at 170 ℃ for 45min;

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

(7) Separating oil phase to obtain the aromatic peanut oil.

Comparative example 3

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

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

Comparative example 4

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

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

Comparative example 5

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

(1) Weighing 100g of cold pressed peanut meal, adding 500mL of phosphate buffer solution with the pH of 0.05M, pH of 10.2 for pulping, and adjusting the pH to 6.5 by using HCl;

(2) Adding 0.2g of CaCl ₂ 0.5g of alpha-high temperature amylase (6U/g), carrying out enzymolysis for 20min at 90 ℃, heating and boiling, and then cooling to 65 ℃;

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

(4) Adding 0.5g neutral protease, and performing enzymolysis at 40 ℃ for 4 hours;

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

(6) Taking 32.6g of concentrated enzymolysis liquid (30 g containing solid matters), 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 aromatic 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 (30 g containing solid matters), and reacting for 4 hours 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 aromatic peanut oil.

Comparative example 7

The comparative example was carried out using the method disclosed in CN101433244a, and is specifically as follows:

(1) 60g of peanut powder is taken, 360g of tap water is used for soaking for 80 minutes at the temperature of 40 ℃, and then the pH value is regulated to 7.0;

(2) Adding 0.24g neutral protease, 0.24g flavor enzyme and 0.06g carbohydrate enzyme (the carbohydrate enzyme is a complex enzyme composed of alpha-high temperature amylase and cellulase/hemicellulase according to the ratio of 7:3), and hydrolyzing at 40 ℃ for 4h;

(3) The pH of the hydrolysate was adjusted to 7.0 and 10g glucose, 3g fructose, 1.5g glutamic acid, 0.5g isoleucine, 0.2g phenylalanine, 0.5g alanine, 0.5g glycine, 0.2g proline and 60g peanut oil were added;

(4) Heating to 140 ℃ by a high-pressure reaction kettle, preserving heat for 1h, and cooling by condensing water;

(5) 3000g peanut oil is added after cooling, and after intense stirring for 12 minutes, stirring is carried out slowly for 2 hours at 30 ℃;

(6) Centrifuging and filtering to remove water and other impurities to obtain the flavored 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 Goldfish-flavored peanut oil, pressed first stage) were diluted 50 times with the refined first-stage soybean oil, and the oil-conditioned samples were left at room temperature for 3 months and then subjected to overall flavor intensity evaluation.

Flavor evaluation was compared from four dimensions: stir-fried burnt, peanut smell, pungent or off-flavor, and overall flavor intensity. Wherein the stir-fried burnt, peanut-flavored, pungent or off-flavored, and overall flavor intensity fractions are between 1 and 5, with 1 representing the weakest flavor and 5 representing the strongest flavor. The flavor evaluation results are shown in table 1.

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

From the flavor evaluation results, the aromatic peanut oil of examples 1 to 9 has a relatively strong overall flavor, no pungent odor or off-flavor, and is mainly stir-fried with burnt flavor. Comparative example 1 and comparative example 1, example 1 had no off-flavor or pungent odor, whereas comparative example 1 had a stronger off-flavor or pungent odor, indicating that drying plays an important role in the reduction of off-flavor. Comparative examples 3 and 4, the odor of comparative example 3 was stronger than comparative example 4, and also demonstrated that drying plays an important role in the reduction of odor. Compared with the method of spray drying or freeze drying in examples 1-9, the method of completely dewatering and then adding water is adopted, the comparative example 3 is not dried at all, the comparative example 4 is added with the water content to the proportion before drying after being completely dried, the comparative example 1 is directly concentrated to 30% in one step, and obvious peculiar smell appears in the comparative examples 1, 3 and 4, so that the combination of the prior drying to the complete dewatering and the water adding back to 20-60% plays an important role in removing the peculiar smell. Compared with examples 1-9, when Maillard reaction is carried out, refined peanut oil is taken as a reaction medium to carry out micro-water oil phase reaction, comparative example 2 is directly carried out micro-water phase Maillard reaction (without oil), and then the flavoring substances obtained after Maillard reaction are extracted by oil phase, the flavor result shows that the flavor peanut oil obtained in comparative example 2 has lighter overall flavor, has only weak fried burnt flavor, has obvious burnt flavor and pungent peculiar smell, and shows that the oil phase Maillard reaction plays an important role in removing peculiar smell and obtaining fried burnt flavor.

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

Comparative example 7 the protocol in CN101433244a was repeated. The flavor evaluation result shows that the flavor peanut oil obtained by the technology has strong overall flavor, mainly has stir-fried burnt flavor, but also contains strong pungent smell. The technology is the biggest difference with the technology of the invention is that the technology scheme does not dry enzymolysis liquid, the Maillard reaction water content is higher, the obtained flavor peanut oil has stronger pungent smell, and therefore, the drying and micro-water oil phase reaction plays an important role in removing peculiar smell.

The whole flavor intensity of each diluted oil sample is evaluated after the diluted oil sample is placed for three months, and the flavor evaluation results before the diluted oil sample is placed for 3 months are compared, so that the flavor intensity of the flavor peanut oil obtained by the technical scheme (examples 1-9) is slightly reduced compared with that of the flavor peanut oil before the diluted oil sample is placed for three months, the flavor loss of the flavor peanut oil obtained by the comparative examples 1-7 is larger after the diluted oil sample is placed for three months, and the flavor of the flavor peanut oil obtained by the traditional flavor peanut oil is basically none after the diluted oil sample is placed for three months. Therefore, the technical scheme of the invention can generate the peanut oil with stronger persistence, and the peanut oil can be used for solving the problem that the prior flavor peanut oil has quicker flavor decay in shelf life.

Flavour analysis:

semi-quantitative analysis of flavor substances in the aromatic peanut oil prepared in examples 1 to 9 and comparative examples 1 to 4 was performed using a gas chromatograph-mass spectrometer (GC-MS). Flavor extraction of peanut oil can be performed as described in the following references (Wolfgang Engel, wolfgang Bahr, solvent assisted flavour evaporation-a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices, eur. Food. Res. Technology (1999) 209:237-241).

The extraction method of the specific flavor substances comprises the following steps: 100g of the oil sample was taken, 100mL of cyclohexane and 100. Mu.L of 5-methylfurfural at a concentration of 1000. Mu.g/mL were added, and then mixed well, and the flavor was extracted using a solvent assisted distillation (SAFE) apparatus. The extraction conditions are as follows: heating end 40 deg.C, heat-insulating water bath 38 deg.C and vacuum degree 1X 10 ^-3 Condensing the mbar and the quaternary liquid nitrogen, collecting cyclohexane phase in a cold trap, adding anhydrous sodium sulfate for drying, concentrating the cyclohexane phase to about 1mL under reduced pressure by using a Vigreux column, and freezing for later use.

The obtained flavor extracts (examples 1 to 9, comparative examples 1 to 4 and conventional flavor peanut oil) were subjected to GC-MS (gas chromatography-mass spectrometry) detection to analyze the components thereof.

The GC-MS detection method is as follows:

gas mass spectrometer: agilent 7890A/5975C Agilent;

gas chromatography conditions: DB-1MS (30 m.times.0.25 mm.times.0.25 μm film thickness), programmed temperature: the initial temperature is 50 ℃ and kept for 5min, then the temperature is increased to 120 ℃ at 3 ℃/min, and then the temperature is increased to 250 ℃ at 5 ℃/min and kept for 5min. The carrier is a high-purity He column, the flow is 1.0ml/min, the temperature of a sample inlet is 250 ℃, and the sample injection amount is 1 mu L for split flow 10:1;

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

The results of the flavour analyses are shown in table 2 and figure 1.

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

From the results of GC-MS semi-quantitative flavor analysis, the main volatile compounds of the peanut oil are pyrazine, aldehyde ketone and furan, and the volatile compounds of the peanut oil and the peanut oil of the invention are alcohols, acid esters and N-heterocycles, and the volatile compounds jointly form the flavor of the peanut oil. Comparative examples 1-9 and comparative example 1 found that the pyrazine content of the flavored peanut oil obtained by the maillard reaction was increased and the aldehyde ketone content was decreased after rotary steaming to 30% moisture content; comparative examples 1-9 and comparative example 2 found that, after complete drying, water was added to 30% moisture, but when no oil was used as the reaction medium in the maillard reaction, the pyrazine content of the resulting flavored peanut oil was greatly increased and the aldehyde ketone content was greatly reduced; after comparative examples 1-9 and comparative example 3, it was found that the pyrazine content of the flavor peanut oil obtained by directly carrying out Maillard reaction without drying the enzymatic hydrolysate was the highest and the aldehyde ketone content was also lower; comparative examples 3 and 4 show that the flavor peanut oil obtained without drying has a slightly higher pyrazine content and a lower aldehyde ketone content than the dried flavor peanut oil; comparative examples 1-9 and conventional flavored peanut oil found that the pyrazine content of the flavored peanut oil obtained by adding a small amount of water after complete drying and then carrying out the reaction of the micro-aqueous oil phase was similar to that of the conventional flavored peanut oil, while the furans content was less than that of the conventional peanut oil.

The GC-MS semi-quantitative analysis result and the flavor evaluation result are combined to find that although pyrazine substances are main flavor substances (more pyrazine substances are more and stronger in stir-fried burnt flavor in terms of the total flavor) which are generated by Maillard reaction, the pyrazine substances are also one of the main reasons for the strong flavor of the aromatic peanut oil, but the excessive content of the pyrazine substances can possibly cause the generation of pungent odor or peculiar smell, and meanwhile, the aldehyde ketone content and the peculiar odor or the pungent odor are in negative correlation. The absence of furans may be one of the reasons for the weaker taste of peanut oil of the invention.

Examples 10 to 21 and comparative examples 8 to 14

60g of non-defatted peanut flour was taken, 240g of tap water was added thereto, and the mixture was heated to 50℃with stirring, and the pH was adjusted to 8.5. 0.5% alkaline protease was added, the pH was adjusted to 8.5 with sodium hydroxide every hour, and after reacting at 50℃for 8 hours, the pH was adjusted to 6.0. Respectively adding 1% of liquid flavor protease, 0.6% of medium-temperature amylase, 1% of compound saccharifying enzyme and 1% of pectase, 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.

And (3) drying and concentrating the enzymolysis liquid under 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 modes and conditions, the moisture content after drying and the moisture content after rehydration are shown in Table 3 below.

TABLE 3 Table 3

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

Taking a plurality of zymolytes with different water contents after or without rehydration, ensuring the solid content to be 30g, adding 210g of refined peanut oil, stirring uniformly, and then feeding into a high-temperature high-pressure reaction kettle for reaction at 170 ℃ for 45min. And cooling and separating the oil phase to obtain the aromatic 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 Goldfish-flavored peanut oil, pressed first stage) were diluted 50 times with the refined first-stage soybean oil, and the oil-conditioned samples were left at room temperature for 3 months and then subjected to overall flavor intensity evaluation.

Flavor evaluation was compared from four dimensions: integral flavor profile, stir-fried burnt flavor, peanut flavor, pungent or off-flavor, and integral flavor intensity. The flavor intensity in each dimension is 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 Table 4

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From the flavor evaluation results, the whole flavor of the aromatic peanut oil of examples 10 to 20 was rich, and no pungent odor or off-flavor was observed, and the aromatic flavor was mainly a stir-fried burnt flavor. While comparative examples 5 to 9 all had various degrees of pungent odor or off-flavor, and the overall flavor was lighter. The traditional peanut oil has intense stir-fried fragrance, burnt fragrance and obvious peanut taste, but the whole flavor is lighter.

The whole flavor intensity of each diluted oil sample was evaluated after three months of storage, and the flavor evaluation results before 3 months of storage were compared, and it was found that the flavor intensity of the flavor peanut oil of examples 10 to 20 was slightly reduced after three months of storage than before, whereas the flavor loss was greater after three months of storage of the flavor peanut oil obtained in comparative examples 5 to 9. The peanut oil with traditional flavor has basically no flavor after being diluted and placed for three months. Therefore, the invention can produce the peanut oil with stronger persistence, and the peanut oil can be used for solving the problem that the prior peanut oil with flavor has quicker flavor decay in shelf life.

Semi-quantitative analyses of the flavor substances in the aromatic peanut oil prepared in examples 10-13, 18-20, comparative examples 5-9 and the commercial conventional hot pressed flavor peanut oil were performed by GC-MS. Peanut oilReference is made to the flavor extraction described in the following document (Wolfgang Engel, wolfgang Bahr, solvent assisted flavour evaporation-a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices, eur. Food. Res. Technology (1999) 209:237-241). The extraction method of the specific flavor substances comprises the following steps: 100g of an oil sample was taken, 100mL of cyclohexane and 100. Mu.L of extracted 5-methylfurfural at a concentration of 1000. Mu.L were added, and the mixture was uniformly mixed, and the flavor was extracted by using a SAFE apparatus. The extraction conditions are as follows: heating end 40 ℃, heat preservation water bath 38 ℃, vacuum degree 1 and vacuum ^-3 Condensing the mbar and the quaternary liquid nitrogen, collecting cyclohexane phase in a cold trap, adding anhydrous sodium sulfate for drying, concentrating the cyclohexane phase to about 1mL under reduced pressure by using a Vigreux column, and freezing for later use.

The obtained flavor extracts (examples 10-13, 18-20, comparative examples 5-9 and conventional flavor peanut oil) were subjected to GC-MS (gas chromatography-mass spectrometry) detection to analyze the components thereof. The GC-MS detection method is as follows: gas mass spectrometer: agilent 7890A/5975C Agilent; gas chromatography conditions: DB-1MS (30 m x0.25mm x0.25 sulfuric acid film thickness), programmed temperature: the initial temperature is 50 ℃ and kept for 5min, then the temperature is increased to 120 ℃ at 3 ℃/min, and then the temperature is increased to 250 ℃ at 5 ℃/min and kept for 5min. The carrier is high-purity He column flow 1.0ml/min, the sample inlet temperature is 250 ℃, the sample amount is 1, the sample amount is split into 10:1, wherein the mass spectrum conditions are as follows: interface temperature 280 ℃, EI source, ionization voltage 70eV, ion source temperature 280 ℃, scanning range 40-400amu.

The analysis results 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, whether the peanut oil is the traditional flavor peanut oil or the peanut oil of the invention, are pyrazine, aldehyde ketone and furan, and the alcohol, acid ester and N-heterocycle, wherein the volatile compounds jointly form the flavor of the peanut oil. The comparative examples showed an increase in pyrazine content and a decrease in aldehyde ketone content relative to the examples.

The GC-MS semi-quantitative analysis result and the flavor evaluation result are combined to find that pyrazine substances are one of the main reasons for the strong flavor of the aromatic peanut oil, but the excessive content of pyrazine substances can cause the generation of pungent odor or peculiar smell, and the aldehyde ketone content and the peculiar smell or the pungent odor are in negative correlation. The absence of furans may be one of the reasons for the weaker taste of peanut oil of the invention.

The foregoing description is not intended to limit the scope of the invention, which is defined broadly in the claims, and any technical entity or method performed by any person, if exactly the same as the scope of the claims, or an equivalent, is to be considered as covered by the claims.

All documents mentioned in this application are incorporated by reference as if each were individually incorporated by reference. Further, it is understood that various changes and modifications of the present invention may be made by those skilled in the art after reading the above description of the invention, and such equivalents are intended to fall within the scope of the invention as defined in the appended claims.

Claims

1. A method for preparing aromatic peanut oil comprises the steps of carrying out Maillard reaction on enzymolysis products of peanut raw materials and peanut oil, and is characterized in that before carrying out Maillard reaction, enzymolysis liquid of the peanut raw materials is dried to obtain dry enzymolysis products, then a Maillard reaction system containing the dry enzymolysis products and the peanut oil is prepared, and Maillard reaction is carried out;

wherein the water content of the maillard reaction system is 10-40wt%, and the water content=the mass of water contained in the maillard reaction system/(the mass of water contained in the maillard reaction system+the mass of dry zymolyte dry matter);

wherein the enzymolysis product is obtained by carrying out enzymolysis on any one or more of neutral protease, alkaline protease, flavourzyme, high-temperature amylase, medium-temperature amylase, glucanase, saccharifying enzyme and pectase;

wherein the water content of the dry zymolyte is less than or equal to 30wt%;

wherein the drying is spray drying, freeze drying or roller scraping plate drying;

wherein the Maillard reaction temperature is 120-180deg.C, and the time is 10min-5h.

2. The process of claim 1, wherein the maillard reaction system has a moisture content of 20 to 35wt%.

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

(I) The method comprises adding water to the dry zymolyte and/or adding water to the Maillard reaction system;

(II) the drying process satisfies gamma>1, wherein γ=10 ^{5.3-1850/(t+225)} 100000, wherein t is the drying temperature in degrees celsius; p is pressure, and the unit is Pa;

(III) the mass of peanut oil is 3-10 times the mass of the dry substrate.

4. The method of claim 1, wherein the dry substrate has a moisture content of 5 to 30wt%.

5. The method of claim 1, wherein the dry substrate has a moisture content of <5%.

6. The method of claim 1, wherein the dried substrate is a dry powder.

7. The method as claimed in claim 1The method is characterized in that in the spray drying, the inlet heating temperature is 160-200 ℃, and the flow rate of an atomizer is 2-10m ³ And/h, the feeding speed is 20-150ml/min, and the outlet temperature is 70-100 ℃.

8. The method according to claim 1, wherein the vacuum degree in the freeze-drying is 0.013-0.13mbar and the temperature is below-20 ℃.

9. The method of claim 8, wherein the vacuum is 0.02 to 0.1 mbar.

10. The method of claim 8, wherein the temperature is from-40 ℃ to-20 ℃.

11. The method of claim 1, wherein the roller blade is dried at a temperature of 130-170 ℃ and at a pressure of atmospheric pressure.

12. The method of claim 1, wherein the drying further comprises the operation of adjusting the moisture content of the dried enzymatic hydrolysate.

13. A method according to claim 3 wherein the peanut oil is present in an amount of 5 to 10 times the amount of dry substrate.

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

(c) And (3) drying: drying the enzymolysis liquid obtained in the step (b) to obtain a dried enzymolysis product, wherein the moisture content of the dried enzymolysis product is less than or equal to 30wt%;

(d) Preparing a maillard reaction system comprising 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 10-40wt%, wherein the water content=the mass of water contained in the Maillard reaction system/(the mass of water contained in the Maillard reaction system+the mass of dry zymolyte dry matter);

(e) Maillard reaction: carrying out Maillard reaction on the Maillard reaction system obtained in the step (d) at 120-180 ℃ for 10min-5h; and

(f) Separating: after the Maillard reaction is finished, removing water and solid impurities in the reactant to obtain the aromatic peanut oil.

15. The method of claim 14, wherein the moisture content of the dried substrate is from 5 to 30wt%.

16. The method of claim 14, wherein the moisture content of the dried substrate is <5%.

17. The method of claim 14, wherein the dried substrate is a dry powder.

18. The method of claim 14, wherein the maillard reaction system has a moisture content of 20 to 35 weight percent.

19. The method of claim 14 wherein the peanut oil is present in an amount of 3 to 10 times the amount of the dry substrate.

20. The method of claim 14, further comprising the step of cooling to room temperature after the maillard reaction is completed.

21. The method according to any one of claims 1 to 20, wherein the enzymatic hydrolysate is obtained by:

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

The peanut material is treated with 0.5-2% neutral protease, 1-3% flavourzyme, 0.5-2% amylase, 0.5-2% saccharifying enzyme and 0.5-2% glucanase for 10-15 hours.

22. The method according to any one of claims 1 to 20, wherein the pH of the enzymatic hydrolysate used for drying is in the range of 7.6 to 8.5.

23. A heavy-flavored peanut oil prepared by the method of any one of claims 1 to 22, wherein the composition of the flavoring substances of the heavy-flavored peanut oil, based on the total weight of the heavy-flavored peanut oil, is:

The content of pyrazine substances is 45-55%; and

the content of aldehyde ketone substances is more than or equal to 27 percent.

24. A highly flavored peanut oil as claimed in claim 23 wherein the pyrazines are present in an amount of 45 to 50%.

25. A strong aromatic peanut oil according to claim 23, wherein the content of aldehyde ketone species is from 27 to 35%.

26. A highly flavored peanut oil as claimed in claim 23 wherein the flavor profile composition of the highly flavored peanut oil further satisfies one or more of the following characteristics:

the content of furans is 6-10%;

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

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

27. A highly flavored peanut oil as claimed in claim 26 wherein the furans are present in an amount of from 7 to 10%.

28. A blend oil comprising the aromatic peanut oil of any one of claims 23-27 and/or comprising the aromatic peanut oil produced by the method of any one of claims 1-22.

29. A blend oil as in claim 28 wherein said aromatic peanut oil comprises from 1% to 5% by weight of said blend oil.

30. A method for reducing the pungent odor and peculiar smell of peanut oil produced by an enzymatic method and/or improving the overall flavor intensity and flavor persistence of the peanut oil produced by the enzymatic method, which is characterized by comprising the steps of causing an enzymatic hydrolysate of a peanut material to undergo a maillard reaction with the peanut oil, wherein before the maillard reaction, the enzymatic hydrolysate of the peanut material is dried to obtain a dried enzymatic hydrolysate, and then the dried enzymatic hydrolysate is contacted with water and the peanut oil to obtain a water-oil mixture, and the water-oil mixture is used for the maillard reaction; wherein the water content of the maillard reaction system is 10-40wt%, and the water content=the mass of water contained in the maillard reaction system/(the mass of water contained in the maillard reaction system+the mass of dry zymolyte dry matter);

wherein the water content of the dry zymolyte is less than or equal to 30wt%;

31. The method of claim 30, wherein 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 10-40wt%;

32. The method of claim 31, wherein the maillard reaction system has a moisture content of 20 to 35 weight percent.

33. The method of claim 31, wherein the method has one or both of the following features:

(I) The drying process satisfies gamma>1, wherein γ=10 ^{5.3-1850/(t+225)} 100000, wherein t is the drying temperature in degrees celsius; p is pressure, and the unit is Pa; and

(II) the mass of the peanut oil is 3-10 times the mass of the dry zymolyte.

34. The method of claim 30, wherein the dry substrate has a moisture content of 5 to 30wt%.

35. The method of claim 30, wherein the dry substrate has a moisture content of <5%.

36. The method of claim 30, wherein the dried substrate is a dry powder.

37. The method of claim 30, wherein in the spray drying, the inlet is heatedThe temperature is 160-200deg.C, the flow rate of atomizer is 2-10m ³ And/h, the feeding speed is 20-150ml/min, and the outlet temperature is 70-100 ℃.

38. The method of claim 30, wherein the freeze drying is performed at a vacuum level of 0.013 to 0.13mbar and a temperature of less than-20 ℃.

39. The method of claim 38, wherein the vacuum is 0.02 to 0.1 mbar.

40. The method of claim 38, wherein the temperature is from-40 ℃ to-20 ℃.

41. The method of claim 30, wherein the roller blade is dried at a temperature of 130 ℃ to 170 ℃ and at a pressure of normal pressure.

42. The method of claim 30, wherein the drying further comprises the operation of adjusting the moisture content of the dried enzymatic hydrolysate.

43. The method of claim 33 wherein the peanut oil is present in an amount of 5 to 10 times the amount of the dry substrate.

44. The method of claim 30, wherein the method comprises:

45. The method of claim 44, wherein the moisture content of the dried substrate is from 5 to 30wt%.

46. The method of claim 44, wherein the moisture content of the dried substrate is <5%.

47. The method of claim 44, wherein the dried substrate is a dry powder.

48. The process of claim 44 wherein the Maillard reaction system has a water content of from 20 to 35 weight percent.

49. The method of claim 44 wherein the peanut oil is present in an amount 3 to 10 times the amount of the dried substrate.

50. The method of claim 44, further comprising the step of cooling to room temperature after the Maillard reaction is completed.

51. The method of claim 30, wherein the enzymatic hydrolysate is obtained by:

52. The method according to claim 51, wherein the pH of the enzymatic hydrolysate used for drying is in the range of 7.6-8.5.