CN114686300A

CN114686300A - Strong-flavor grease and preparation method thereof

Info

Publication number: CN114686300A
Application number: CN202011622203.6A
Authority: CN
Inventors: 陈翔; 丛芳; 刘想; 陈斌斌
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2020-12-30
Filing date: 2020-12-30
Publication date: 2022-07-01

Abstract

The invention provides aroma flavor grease and a preparation method thereof, a grease processing method or a method for removing peculiar smell in enzymatic flavor grease, and grease or a grease composition obtained by the method. The method comprises the steps of carrying out enzymolysis on oil to obtain an enzymolysis product; mixing oil and an enzymolysis product to obtain an enzymolysis product containing oil, heating the enzymolysis product containing oil, and separating a gas phase component containing water to obtain a dehydration mixture; and controlling the water content in the dehydrated mixture to be 20-50%, and separating after heating to obtain the grease. By the method, the flavor oil which is rich in flavor and free of peculiar smell and has the flavor retention time remarkably prolonged can be obtained; meanwhile, the method has the advantages of simple process, low equipment investment, continuous operation and high industrial feasibility.

Description

Strong-flavor grease and preparation method thereof

Technical Field

The invention relates to oil with strong aroma flavor 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, is deeply loved by consumers due to the special peanut fragrance and flavor, and is the most important edible quality of the fragrant 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 denature 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. With the improvement of living standard of people, people have increasing requirements on food for nutrition and good color, aroma and taste, so that technical innovation around flavor improvement is continuously developed.

The most important technology is to develop flavor products by hydrolyzing animal and vegetable protein raw materials by enzyme and then carrying out thermal reaction; the proteolysis technology has mild reaction conditions and high efficiency, and the protein resource can be fully utilized. The protease has different sources and types, has various properties, obviously increases the diversity, the composition and the content of free amino acid and polypeptide in an enzymolysis product, and gives infinite possibility to the development of flavor products. For example, meat-flavored essence can be prepared by Maillard reaction of amino acids derived from hydrolyzed proteins of beef, chicken, pork, etc., peptide sources, reducing sugars, and sulfur-containing compounds. Beef flavor essence prepared by oxidation of beef tallow and Maillard reaction is respectively researched by Penqiu chrysanthemum, Gong Steel Ming and the like; the chicken essence is prepared by chicken fat oxidation and Maillard reaction respectively studied in Chengkang, Xiejing and Jianchun. Oxidized lard and thermal reaction for preparing pork essence are respectively researched by Wangtianze and Xiejianchun; the research shows that the meat flavor prepared by the oxidized fat-thermal reaction has strong and harmonious fragrance, has various outstanding meat flavors, and is a better way for obtaining natural-grade meat flavor. With the deep understanding of the Maillard reaction, researchers have found that unsaturated aldehydes, ketones and reaction products of carboxylic acids, lactones and amino group-containing compounds such as amino acids, peptides and the like, resulting from the oxidation of fats, can produce various meat-specific aromas.

For the development of the strong flavor oil, enzyme hydrolysis plant raw materials such as peanuts and rapeseed, pressed cake and the like are adopted to obtain enough Maillard reaction substrates such as amino acid, peptide, reducing sugar and the like, then the aim of improving the flavor of the oil is achieved through a thermal reaction, the flavor oil of an oxygenated oil reaction system can not generate the flavor attribute of meat flavor, the meat flavor causes the oil flavor to be unfriendly, the flavor preference degree is reduced, and the meat flavor is defined as peculiar smell, so that the development of related technologies is necessary to reduce the meat flavor in the flavor oil.

Patent 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 peanut kernels are used 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 novel process of the enzyme method has obvious meat flavor.

Patent 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 aromatic peanut oil prepared by the new enzyme method has obvious meat flavor.

Patent CN107079999A discloses a process for preparing aromatic peanut oil by means of a microchannel reactor. However, the process is complicated and requires the addition of exogenous reducing sugar.

Disclosure of Invention

The second aspect of the invention aims at providing a method for removing the peculiar smell in the oil with the enzymatic flavor.

The invention aims to provide a grease processing method which is characterized by comprising the following steps:

(a) carrying out enzymolysis on the oil material to obtain an enzymolysis product;

(b) mixing oil and an enzymolysis product to obtain an enzymolysis product containing oil, heating the enzymolysis product containing oil, and separating a gas-phase component containing water to obtain a dehydration mixture;

(c) controlling the water content in the dehydrated mixture to be 20-50%, and separating after heating to obtain the grease.

In a second aspect, the invention provides a method for removing off-flavor in enzymatic flavor oil, which is characterized by comprising the following steps:

The third aspect of the invention aims to provide a preparation method of oil with strong aroma and flavor by an enzyme method, which is characterized by comprising the following steps:

In certain embodiments, in step (a), the enzyme that enzymatically cleaves the oil is selected from the group consisting of: at least one of alkaline protease, neutral protease, acid protease, flavourzyme, bromelain, papain, trypsin, high temperature amylase, medium temperature amylase, bacterial amylase, fungal amylase, hemicellulase, cellulase, glucanase, pectinase, pullulanase, and sucrose invertase.

In certain embodiments, in step (a), the step of enzymatically hydrolyzing the oil comprises: the first enzymatic step is performed using a protease and the second enzymatic step is performed using a carbohydrase and/or a protease.

In certain embodiments, the method includes at least one of the following features:

(1) in the step (a), in the enzyme for carrying out enzymolysis on the oil, the using amount of protease is 0.5-3 percent, such as 1-2 percent, based on the mass of the oil;

(2) in the step (a), in the enzyme for hydrolyzing the oil material, the protease is alkaline protease and/or liquid flavourzyme;

(3) in the step (a), the carbohydrase dosage in the enzyme for oil enzymolysis is 1-3% by mass of the oil, such as 1.3-2.4%;

(4) in the step (a), carbohydrases in the enzymes for hydrolyzing the oil are medium-temperature amylase, compound saccharifying enzyme and optional pectinase; and

(5) in the step (a), the reaction temperature of the oil enzymolysis is 40-60 ℃; and/or the reaction time of the enzymolysis oil is 2-20 hours.

In certain embodiments, in step (b), the grease satisfies at least one of the following characteristics:

(i) the POV of the oil is 0-75mmol/kg KOH, such as 5-60mmol/kg KOH or 10-50mmol/kg KOH; (ii) a

(ii) The p-AV of the oil is 0-45, such as 5-40 or 10-35;

(iii) the p-AV/POV of the grease is less than or equal to 1, such as 0.2-0.8 or 0.3-0.7; and

(iv) the TV of the oil is 0-145, such as 20-125 or 40-100.

In certain embodiments, in step (b), the heating temperature is 60-130 ℃; and/or the heating time is 0.2-2 hours; and/or the heating pressure is 0.5 to 75 kPa.

In certain embodiments, in step (b), the water content of the obtained dehydrated mixture is 0-50%.

In certain embodiments, the step (b) further comprises heating the dehydrated mixture to obtain a heat-treated dehydrated mixture.

In certain embodiments, the temperature at which the dehydrated mixture is heated is 60-130 ℃; and/or the time for heating the dehydrated mixture is 0.5 to 3 hours; and/or the temperature at which the dehydration mixture is heated is 60-130 ℃.

In certain embodiments, in step (c), the method of controlling the moisture content of the dehydrated mixture comprises adding water to the dehydrated mixture to a moisture content of 20-50%; and/or the heating temperature is 150-190 ℃; and/or the heating time is 0.5-2 hours; and/or the heating is performed in a closed environment.

A fourth aspect of the present invention is to provide a fat with a strong flavor, which is characterized by being produced by the above method.

The fifth aspect of the present invention is to provide an oil or fat composition containing the oil or fat having a rich flavor.

Detailed Description

It is to be understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) may be combined with each other to constitute a preferred embodiment.

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 values, 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 refers to 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.

Among flavor types of flavor products obtained by enzymatic hydrolysis of animal and vegetable protein raw materials and thermal reaction, flavor attributes represented by meaty flavor are generally considered to be unfriendly flavors, which directly leads to a decrease in flavor preference, and the presence of the flavor type is easily defined as off-flavor in consumer recognition. The present invention therefore seeks to reduce the presence of meaty flavour materials in flavoured oils. Although the inventor of the prior application and published Chinese patent application CN111378523A finds that pungent odor exists in the enzymatic flavor peanut oil and the removal of the pungent odor gas is realized through a drying process under specific conditions, the problem of meat-flavor type off-flavor in the flavor can not be solved. The invention finds that the oil-containing dehydrated enzymolysis product obtained by low-temperature heat treatment can greatly reduce the retention time of meat-flavor type peculiar smell and accelerate the disappearance time of meat flavor in flavor oil without influencing other flavors (for example, flavor types with higher preference such as roasted flavor, burnt flavor and the like). The flavor of the oil and fat is similar to that of other products, depends on human sense experiences such as smell, vision, touch and the like, even depends on the growth environment of an individual and the human experience, and is a very complex system. The presence or absence of a flavour attribute, although dependent to some extent on the amount of flavour compounds that give rise to that flavour attribute, may also depend on the interaction between different flavour compounds. In other words, the correlation between flavor compounds and flavor attributes is not a simple superposition or subtraction of concentrations or masses. However, the flavor compounds with meat flavor in the enzymatic vegetable oil are not very clear in the prior art, and even various peculiar smells existing in the enzymatic vegetable oil are rarely reported in relevant documents. The present invention supposes that one of the reasons is that the enzymatic hydrolysate containing certain oils and fats may be capable of converting a part of flavor compounds having a meat flavor type in a low-temperature thermal reaction state and causing a change in the amount of the flavor compounds or secondary products thereof in the dehydration process; another possible reason is that the enzymatic hydrolysate containing certain oil may participate in aroma generation in a low-temperature thermal reaction state, a part of generated flavor compounds and meat-flavor compounds generate a synergistic function, and sensory experience of related flavor compounds is changed in cooperation with reduction of other pungent off-flavor components in dehydration operation; it is even possible that both causes are present simultaneously, affecting both.

The invention aims to provide a preparation method of oil with strong aroma and flavor by an enzyme method, which is characterized by comprising the following steps:

The third aspect of the present invention is to provide a method for producing an oil, wherein the method comprises the steps of:

In certain embodiments, in step (a), the enzyme that enzymatically cleaves the oil is selected from the group consisting of: proteases, such as exoproteases and/or endoproteases, including at least one selected from the group consisting of alkaline proteases, neutral proteases, acid proteases, flavourzyme, bromelain, papain, trypsin; and/or a carbohydrase, such as at least one of a high temperature amylase, a medium temperature amylase, a bacterial amylase, a fungal amylase, a hemicellulase, a cellulase, a glucanase, a saccharifying enzyme, a pectinase, a pullulanase, a sucrose invertase, a xylanase, a glucoamylase.

The carbohydrase herein refers to an enzyme capable of hydrolyzing a long-chain carbohydrate to obtain a reducing sugar, for example, amylase for hydrolyzing starch to glucose, including amylase, cellulase, hemicellulase, saccharifying enzyme, pectinase and the like.

In certain embodiments, in step (a), the enzyme that enzymatically cleaves the oil is selected from the group consisting of: neutral protease, alkaline protease, flavourzyme, amylase, saccharifying enzyme and/or pectinase.

In certain embodiments, in step (a), the step of enzymatically digesting the oil material comprises: a first enzymatic step using an endoprotease, and a second enzymatic step using an exo-and/or endoprotease and a carbohydrase.

In certain specific embodiments, in step (a), the endoprotease is selected from the group consisting of neutral and/or alkaline proteases, such as at least one of novacin Alcalase 2.4L, tianye PROTIN AY50C, tianye PROTIN NY50C, tianye themase GL30, tianye themase PC10F, bromelain, and papain.

In certain specific embodiments, in step (a), the exo/endo Protease is selected from flavourases, such as at least one of novacin flavoenzyme 1000L, wild Protease AXH, wild Protease P6SD, wild Protease A2SD, wild Protease MSD and Protease HF150 SD.

In certain specific embodiments, in step (a), the carbohydrase is selected from at least one of amylase, complex glucoamylase and pectinase such as alpha-amylase, mesophilic alpha-amylase, thermophilic amylase, xylanase, beta-glucanase, glucoamylase, cellulase, hemicellulase and pectinase.

In certain specific embodiments, in the step (a), the protease is used in an amount of 0.5-3% by mass of the oil material in the enzyme for hydrolyzing the oil material; in certain specific embodiments, in the step (a), the protease is used in an amount of 1-2% by mass of the oil material.

In certain embodiments, in the step (a), the protease in the enzyme for hydrolyzing oil is alkaline protease and/or liquid flavourzyme.

In certain specific embodiments, in the step (a), the carbohydrase amount in the enzyme for digesting the oil material is 1-3% by mass of the oil material; in certain embodiments, in the step (a), the saccharifying enzyme is used in an amount of 1.3-2.4% by mass of the oil material.

In certain embodiments, in the step (a), among the enzymes for digesting the oil, the carbohydrases are mesophilic amylase and complex saccharifying enzyme and optionally pectinase.

In certain specific embodiments, in the step (a), the enzyme for hydrolyzing the oil is, in percentage by mass of the oil: 0.5% of alkaline protease, 0.5% of liquid flavourzyme, 0.4% of medium temperature amylase, 1% of compound saccharifying enzyme and 1% of pectinase.

In certain embodiments, in step (a), the enzyme that enzymatically cleaves the oil is selected from the group consisting of: 0.5 percent of alkaline protease, 1 percent of medium temperature amylase and 1.2 percent of compound saccharifying enzyme.

In certain embodiments, in step (a), the enzyme that enzymatically cleaves the oil is selected from the group consisting of: 1.2% of liquid flavourzyme, 0.6% of medium temperature amylase, 0.5% of compound saccharifying enzyme and 0.6% of pectinase.

In certain embodiments, in step (a), the enzyme that enzymatically cleaves the oil is selected from the group consisting of: 0.8% alkaline protease.

In certain embodiments, in step (a), the method for enzymatic hydrolysis of oil comprises contacting the oil with water and an enzyme to obtain an enzymatic hydrolysis product. In certain embodiments, in step (a), the method for enzymatic hydrolysis of oil material comprises contacting oil material, oil, water and enzyme to obtain an enzymatic hydrolysis product.

In certain embodiments, in step (a), the enzyme-digested oil is subjected to enzymatic digestion under conditions effective for the enzyme.

In certain specific embodiments, in step (a), the conditions effective for the enzyme comprise an effective temperature and an effective pH; in certain specific embodiments, in step (a), the effective conditions for the enzyme are referenced to the commercial enzyme specifications or to conditions generally known to those skilled in the art.

In certain embodiments, the step (a) of enzymatically hydrolyzing the oil comprises a step of adjusting the pH; in certain embodiments, the step (a) of enzymatically hydrolyzing the oil comprises the step of adjusting the pH to 5-9; in certain embodiments, the step (a) of enzymatically hydrolyzing the oil comprises a step of adjusting the pH to 5.5 to 8.5.

In certain embodiments, in step (a), the oil is selected from the group consisting of: one or more of peanuts, rapeseed, sunflower seeds, soybeans, sesame seeds, corn germ, wheat germ, palm fruit, palm kernel, cottonseed, linseed, rice bran, safflower seeds, perilla seeds, tea seeds, hemp seeds, jojoba fruits, olive fruits, cacao beans, Chinese tallow tree seeds, almond, tung seeds, rubber seeds, evening primrose seeds, hazelnuts, pumpkin seeds, walnut kernels, grape seeds, linseed, endive seeds, sea buckthorn seeds, tomato seeds, macadamia nuts, and coconut; in certain embodiments, in step (a), the oil is defatted oil or non-defatted oil; in certain embodiments, in step (a), the defatted oil is a fully defatted oil or a partially defatted oil; in certain embodiments, in step (a), the defatted oil is a pressed cake of oil (referred to as "cake") or a leached meal (referred to as "meal"); in certain embodiments, in step (a), the non-defatted oil is subjected to crushing and/or pulverizing.

In certain embodiments, in step (a), the reaction conditions for enzymatically digesting the oil are carried out under conditions effective for the enzyme to work; in certain embodiments, in step (a), the reaction temperature of the enzymatic hydrolysis of the oil is 40-60 ℃; in certain embodiments, in step (a), the enzymatic oil is reacted for a time period of 2 to 20 hours.

In certain embodiments, the step (a) further comprises the step of mixing the oil and the enzymatic hydrolysis product after the oil is subjected to enzymatic hydrolysis; and/or, the oil containing the grease is subjected to enzymolysis.

In certain specific embodiments, in step (a), the oil or fat is selected from the group consisting of: at least one of peanut oil, rapeseed oil, sunflower seed oil, soybean oil, sesame oil, palm kernel oil, cottonseed oil, linseed oil, rice oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass endive seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, and coconut oil.

In certain specific embodiments, in step (a), the fat or oil has a POV of 0 to 75mmol/kg KOH; in certain specific embodiments, in step (a), the fat or oil has a POV of 5 to 60mmol/kg KOH; in certain specific embodiments, in step (a), the fat or oil has a POV of 10 to 50mmol/kg KOH; in certain specific embodiments, the p-AV of the oil is from 0 to 45; in certain specific embodiments, the p-AV of the oil is from 5 to 40; in certain specific embodiments, the p-AV of the oil is from 10 to 35; in some specific embodiments, the p-AV/POV of the fat is 1 or less; in certain embodiments, the p-AV/POV of the fat is from 0.2 to 0.8; in certain embodiments, the p-AV/POV of the fat is from 0.3 to 0.7; in certain specific embodiments, the TV of the fat is from 0 to 145; in certain specific embodiments, the fat has a TV of 20 to 125; in certain embodiments, the fat has a TV of 40 to 100.

In certain specific embodiments, in step (b), the oil is selected from the group consisting of: at least one of peanut oil, rapeseed oil, sunflower seed oil, soybean oil, sesame oil, palm kernel oil, cottonseed oil, linseed oil, rice oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass endive seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, and coconut oil.

In certain specific embodiments, in step (b), the fat or oil has a POV of 0 to 75mmol/kg KOH; in certain specific embodiments, the fat has a POV of 5 to 60mmol/kg KOH; in certain specific embodiments, the fat has a POV of from 10 to 50mmol/kg KOH; in certain specific embodiments, the p-AV of the oil is from 0 to 45; in certain specific embodiments, the p-AV of the oil is from 5 to 40; in certain specific embodiments, the p-AV of the oil is from 10 to 35; in some specific embodiments, the p-AV/POV of the fat is 1 or less; in certain embodiments, the p-AV/POV of the fat is from 0.2 to 0.8; in certain specific embodiments, the p-AV/POV of the fat or oil is from 0.3 to 0.7; in certain specific embodiments, the TV of the fat is from 0 to 145; in certain specific embodiments, the grease has a TV of 20 to 125; in certain embodiments, the fat has a TV of 40 to 100.

In certain embodiments, in step (b), the heating temperature of the oil-containing enzymatic product is 60-130 ℃.

In certain embodiments, in step (b), the heating time of the oil-containing enzymatic product is 0.1 to 2 hours.

In certain embodiments, in step (b), the heating pressure of the oil-containing enzymatic product is 0.5 to 75 kPa; in certain embodiments, in step (b), the heating pressure of the oil-containing enzymatic product is 2.5 to 75 kPa; in certain embodiments, in step (b) of subjecting the lipid-containing enzymatic product, the heating of the lipid-containing enzymatic product is performed in a reaction vessel having a vacuum device; in certain embodiments, in step (b), the heating of the lipid-containing enzymatic product is performed in a reaction vessel having a condensing device.

In certain specific embodiments, in step (b), the water content of the dehydrated mixture is from 0% to 50%; in certain embodiments, in step (b), the dehydrated mixture has a water content of 10-50%.

In certain embodiments, in step (b), the temperature at which the dehydrated mixture is heated is 60 to 130 ℃.

In certain specific embodiments, in step (b), the dehydration mixture is heated for a time period ranging from 0.5 to 3 hours; in certain specific embodiments, in step (b), the dehydrated mixture is heated for a time of 0.6 to 5 hours; in certain specific embodiments, in step (b), the dehydration mixture is heated for a time period ranging from 2 to 5 hours; in certain embodiments, in step (b), the dehydration mixture is heated for a time period ranging from 0.6 to 2 hours.

In certain embodiments, the step (b) of heating the dehydrated mixture is performed in a closed reaction vessel.

In some specific embodiments, in the step (b), the oil-containing enzymatic hydrolysate is heated to obtain a dehydrated mixture, wherein the heating temperature is 60-90 ℃, and the heating time is 0.6-5 hours; in certain specific embodiments, in step (b), the heating pressure is from 0.5 to 75 kPa. In some specific embodiments, in the step (b), the oil-containing enzymatic hydrolysis product is heated to obtain a dehydrated mixture, the heating temperature is 100-130 ℃, and the heating time is 0.6-5 hours.

In certain embodiments, in step (c), the method of controlling the moisture content of the dehydrated mixture comprises adding water to the dehydrated mixture to a moisture content of 10-50%; in certain embodiments, in step (c), the method of controlling the moisture content of the dehydrated mixture comprises adding water to the dehydrated mixture to a moisture content of 30-50%.

In certain specific embodiments, step (c) further comprises the step of adding a lipid to the dehydrated mixture; in certain specific embodiments, in step (c), the oil is selected from the group consisting of: at least one of peanut oil, rapeseed oil, sunflower seed oil, soybean oil, sesame oil, palm kernel oil, cottonseed oil, linseed oil, rice oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass endive seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, and coconut oil.

In certain embodiments, in step (c), the heating temperature is 150-; in certain specific embodiments, the heating temperature in step (c) is 150-170 ℃; in some embodiments, the heating temperature in step (c) is about 170 DEG C

In certain specific embodiments, in step (c), the heating time is from 0.5 to 2 hours; in certain specific embodiments, in step (c), the heating time is from 0.5 to 0.75 hours; in certain embodiments, in step (c), the heating time is from 0.75 to 2 hours.

In certain embodiments, in step (c), the heating is performed in a closed environment.

In certain embodiments, the aroma-flavor oil is at least one selected from the group consisting of peanut-flavor oil, rapeseed-flavor oil, sesame-flavor oil, soybean-flavor oil, corn-flavor oil, and sunflower-flavor oil. In certain embodiments, the aromatic flavor oil is at least one selected from the group consisting of aromatic peanut oil, aromatic rapeseed oil, aromatic soybean oil, aromatic corn oil, and aromatic sunflower oil. In certain embodiments, the aromatic flavor oil is an aromatic peanut oil or a peanut flavor oil.

By the method, the flavor oil which is rich in flavor and free of peculiar smell and has the flavor retention time remarkably prolonged can be obtained; meanwhile, the method has the advantages of simple process, low equipment investment, continuous operation and high industrial feasibility.

The invention will be elucidated hereinafter by means of specific examples. It is to be understood that these examples are illustrative only and are not intended to limit the scope of the present invention. The materials and methods mentioned in the examples are, unless otherwise indicated, conventional in the art. For example, in the case of a liquid,

the non-defatted peanut cake powder is obtained from Jiali grain oil (Qingdao) Co., Ltd

Other chemical reagents are available from national pharmaceutical group chemical reagents, Inc

The alkaline protease, liquid flavor protease, medium temperature amylase, composite saccharifying enzyme and pectinase are from the following sources: purchased from Novoxin (China) investment Ltd

Refined peanut oil from Jiali grain oil (Qingdao) Co Ltd

The peanut oil with different oxidation degrees refers to Shejiachun, Sunpuoguo, Bohai soup and the like. Chicken fat controlled oxidation-thermal reaction for preparing chicken essence [ J ]. Fine chemical industry, 2006, 23(2): 141-144.

The high-pressure reaction kettle comprises: 4520 Bench top reactor, Parr Instrument Company

The condensing unit is: sichuan cattle bulb condenser tube, 500mL round bottom flask, available from Sichuan glass (group) LLC

The vacuum pump is as follows: german VACUUBRAND PC 3001

The microchannel reactor comprises: corning microchannel G1 glass reactor, corning reactor technologies Inc

The detection method of the peroxide value POV of the grease comprises the following steps: determination of peroxide value in food with reference to GB 5009.227-2016 national food safety standard

The p-AV detection method of the anisidine value of the grease comprises the following steps: reference GB/T24304-2009 animal and plant oil anisidine value determination method

The method for calculating the total oxidation value TV of the grease comprises the following steps: TV 2POV + p-AV; TV is dimensionless, refer to Koelreuteria paniculata et al. Study on changes in anisidine and peroxide values during storage of fats & oils [ J ]. Grain and oil processing, 2009(12) 77-79.

The method for measuring the moisture content comprises the following steps: karl Fischer method (without pyridine) Karl Fischer moisture tester Swiss Wantong Eco KF (Kyoto Karl Fischer) by referring to GB/T26626-

Preparing the enzymolysis liquid I, adding 800g of tap water into 200g of non-degreased peanut cake powder, heating to 50 ℃ under the condition of stirring, and adjusting the pH value to 8.5. Adding 0.5% alkaline protease, adjusting pH to 8.5 with sodium hydroxide every 2h, reacting for 6h, and adjusting pH to 6.0. Respectively adding 0.5% of liquid flavourzyme, 0.4% 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 to obtain an enzymolysis liquid I (the mass of the enzymolysis liquid is calculated, wherein the dry matter (peanut cake powder) accounts for 20%).

Preparing the enzymolysis liquid II by adding 800g of tap water into 200g of non-degreased peanut cake powder, heating to 50 ℃ under the stirring condition, and adjusting the pH value to 8.5. 0.5% alkaline protease was added, the pH was adjusted to 8.5 with sodium hydroxide every 1h, and after 4h of reaction, the pH was adjusted to 6.0. 1% of medium temperature amylase and 1.2% of compound saccharifying enzyme are respectively added for reaction 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 5.5 to obtain an enzymolysis liquid II (the mass of the enzymolysis liquid is calculated, wherein the dry matter (peanut cake powder) accounts for 20%).

Preparing enzymolysis liquid III by adding 800g tap water into 200g non-degreased peanut cake powder, heating to 50 ℃ under stirring, and adjusting pH to 6.0. Respectively adding 1.2% of liquid flavourzyme, 0.6% of medium-temperature amylase, 0.5% of compound saccharifying enzyme and 0.6% of pectinase, continuously reacting for 4h at 50 ℃, and adjusting the pH value to 7.0 to obtain an enzymolysis solution III (the mass of the enzymolysis solution is calculated, wherein the dry matter (peanut cake powder) accounts for 20%).

And (4) preparing the enzymatic hydrolysate IV by adding 800g of tap water into 200g of non-degreased peanut cake powder, heating to 50 ℃ under the stirring condition, and adjusting the pH value to 8.5. Adding 0.8% alkaline protease, adjusting pH to 8.5 with sodium hydroxide every 2h, reacting for 8h, and adjusting pH to 8.5 to obtain enzymolysis solution IV (wherein dry matter (peanut cake powder) accounts for 20% of the mass of the enzymolysis solution).

Example 1

1) And (2) performing low-temperature thermal reaction, namely putting 350g of the enzymolysis liquid I into a 1.5L high-pressure reaction kettle, adding 98g of peanut oil (POV 45.3mmol/kg KOH, p-AV 23.5, TV 114.1, p-AV/POV 0.52, wherein the using amount of the peanut oil accounts for 20 percent of the total adding amount of the peanut oil), uniformly mixing, heating to 120 ℃, keeping for 0.5h, opening an exhaust valve, collecting water through a condensing device, measuring 264.7g of water discharge amount, closing the exhaust valve, reacting at 110 and 120 ℃ for 1h to obtain a reactant with the water content of 21.9 percent of the weight of dry substances (peanut cake powder) in the enzymolysis liquid.

2) Measuring the water discharge according to the step 1), adding 5.7g of water back to the reactant in the step 1) until the weight of dry matters (peanut cake powder) in the enzymolysis liquid is 30% of water, adding the rest 392g of peanut oil (the amount of the peanut oil accounts for 80% of the total addition amount of the peanut oil), heating to 165 ℃ and reacting for 1 hour. The total adding amount of the peanut oil in the steps 1) and 2) is 490g, and the mass ratio of dry substances (peanut cake powder) to the whole peanut oil in the enzymolysis liquid is calculated as follows: peanut oil is 1: 7.

3) cooling to room temperature, and centrifuging to obtain the oil with strong fragrance and flavor.

Example 2

1) And (2) performing low-temperature thermal reaction, namely putting 350g of the enzymolysis liquid I into a 1.5L high-pressure reaction kettle, adding 147g of peanut oil (POV 45.3mmol/kg KOH, p-AV 23.5, TV 114.1 and p-AV/POV 0.52, wherein the using amount of the peanut oil accounts for 30% of the total adding amount of the peanut oil), uniformly mixing, heating to 120 ℃, keeping for 0.5h, opening an exhaust valve, collecting water through a condensing device while measuring 265g of water discharge amount, closing the exhaust valve, and reacting at 110 and 120 ℃ for 1h to obtain a reactant with the water content of 21.4% of the weight of dry substances (peanut cake powder) in the enzymolysis liquid.

2) Measuring the water discharge according to the step 1), adding 6g of water back to the reactant in the step 1) until the water content is 30% of the dry matter weight (the weight of the original peanut cake powder) in the enzymolysis liquid, adding the remaining 343g of peanut oil (the peanut oil accounts for 70% of the total added amount of the peanut oil), heating to 165 ℃ and reacting for 1 hour. The total adding amount of the peanut oil in the steps 1) and 2) is 490g, and the mass ratio of dry substances (peanut cake powder) to the whole peanut oil in the enzymolysis liquid is calculated as follows: peanut oil is 1: 7.

3) cooling to room temperature, and centrifuging to obtain the oil with strong aroma and flavor.

Example 3

1) And (2) performing low-temperature thermal reaction, namely putting 350g of the enzymolysis liquid I into a 1.5L high-pressure reaction kettle, adding 300g of peanut oil (POV 45.3mmol/kg KOH, p-AV 23.5, TV 114.1, p-AV/POV 0.52, wherein the using amount of the peanut oil accounts for 60 percent of the total adding amount of the peanut oil), uniformly mixing, heating to 120 ℃, keeping for 0.5h, opening an exhaust valve, collecting water through a condensing device while measuring 259g of water drainage amount, closing the exhaust valve, reacting at 110 ℃ and 120 ℃ for 1h to obtain a reactant with the water content being 30 percent of the weight of dry substances (peanut cake powder) in the enzymolysis liquid.

2) Adding the residual 190g of peanut oil (the peanut oil accounts for 40 percent of the total added amount of the peanut oil) into the reactant obtained in the step 1), heating to 165 ℃, and reacting for 1 h. The total adding amount of the peanut oil in the steps 1) and 2) is 490g, and the mass ratio of dry substances (peanut cake powder) to the whole peanut oil in the enzymolysis liquid is calculated as follows: peanut oil is 1: 7.

Example 4

1) And (2) performing low-temperature thermal reaction, namely putting 350g of the enzymolysis liquid I into a 1.5L high-pressure reaction kettle, adding 300g of peanut oil (POV 45.3mmol/kg KOH, p-AV 23.5, TV 114.1, p-AV/POV 0.52, wherein the using amount of the peanut oil accounts for 60 percent of the total adding amount of the peanut oil), uniformly mixing, heating to 90 ℃, keeping for 0.5h, starting a vacuum pump to maintain the vacuum degree of 25Kpa, collecting water through a condensing device, metering 265.9g of water discharge amount, closing an exhaust valve, reacting for 1.5h at 90 ℃, and obtaining a reactant with the water content of 20 percent of the dry matter weight (peanut cake powder) in the enzymolysis liquid.

2) Adding the residual 190g of peanut oil (the peanut oil accounts for 40 percent of the total added amount of the peanut oil) into the reactant obtained in the step 1), heating to 170 ℃, and reacting for 45 min. The total adding amount of the peanut oil in the steps 1) and 2) is 490g, and the mass ratio of dry substances (peanut cake powder) to the whole peanut oil in the enzymolysis liquid is calculated as follows: peanut oil is 1: 7.

Example 5

1) And (2) performing low-temperature thermal reaction, namely putting 350g of the enzymolysis liquid I into a 1.5L high-pressure reaction kettle, adding 490g of peanut oil (POV 45.3mmol/kg KOH, p-AV 23.5, TV 114.1, p-AV/POV 0.52, wherein the using amount of the peanut oil accounts for 100 percent of the total adding amount of the peanut oil), uniformly mixing, heating to 90 ℃, keeping for 0.5h, starting a vacuum pump to maintain the vacuum degree of 25Kpa, collecting water through a condensing device, metering 259g of water discharge, closing an exhaust valve, reacting for 1.5h at 90 ℃, and obtaining a reactant with the water content of 30 percent of the dry substance weight (peanut cake powder) in the enzymolysis liquid.

2) Heating the reactant obtained in the step 1) to 170 ℃ and reacting for 45 min. And (3) according to the mass ratio of dry substances (peanut cake powder) to the whole peanut oil in the enzymolysis liquid, dry substances are: peanut oil is 1: 7;

Examples 6-26 were completed by adding fats and oils according to the different indices in table 1, according to the reaction procedure of example 5.

Comparative example 1

1) And (2) performing low-temperature thermal reaction, namely putting 350g of the enzymolysis liquid I into a 1.5L high-pressure reaction kettle, heating to 90 ℃, starting a vacuum pump to maintain the vacuum degree of 25Kpa, collecting water through a condensing device, measuring the water discharge capacity of 259g, closing an exhaust valve to stop the reaction, and stopping the reaction when the residual water of the system is 30% of the dry matter weight (peanut cake powder) in the enzymolysis liquid.

2) 490g of peanut oil (POV 45.3mmol/kg KOH, p-AV 23.5, TV 114.1, p-AV/POV 0.52, the dosage of the peanut oil accounts for 100 percent of the total addition amount of the peanut oil) is added into the enzymolysis liquid, then the mixture is heated to 170 ℃ and reacted for 45 min; and (3) according to the mass ratio of dry substances (peanut cake powder) to the whole peanut oil in the enzymolysis liquid, dry substances are: peanut oil is 1: 7;

3) cooling to room temperature, and centrifuging to obtain the oil with strong fragrance and flavor. .

Comparative example 2

1) And (3) carrying out low-temperature thermal reaction, namely putting the enzymolysis liquid I into a 1.5L high-pressure reaction kettle, heating to 120 ℃, opening an exhaust valve, collecting water through a condensing device, measuring the water discharge by 259g, and stopping when the residual water in the system is 30% of the water in the enzymolysis liquid by weight of dry substances (peanut cake powder).

Comparative example 3

1) And (2) performing low-temperature thermal reaction, namely putting 350g of the enzymolysis liquid I into a 1.5L high-pressure reaction kettle, adding 300g of peanut oil (POV 45.3mmol/kg KOH, p-AV 23.5, TV 114.1, p-AV/POV 0.52, wherein the using amount of the peanut oil accounts for 60 percent of the total adding amount of the peanut oil), uniformly mixing, heating to 140 ℃ and keeping for 0.5h, opening an exhaust valve, collecting water through a condensing device, measuring the water discharge amount of 252g, reacting at 140 ℃ for 45min, and obtaining a reactant with the water content of 40 percent of the weight of dry substances (peanut cake powder) in the enzymolysis liquid.

2) Adding the residual 190g of peanut oil (the peanut oil accounts for 40 percent of the total addition of the peanut oil) into the reactant obtained in the step 1), heating to 170 ℃, and reacting for 45 min; and (3) according to the mass ratio of dry substances (peanut cake powder) to the whole peanut oil in the enzymolysis liquid, dry substances are: peanut oil is 1: 7;

Comparative example 4

1) And (2) performing low-temperature thermal reaction, namely putting 350g of the enzymolysis liquid I into a 1.5L high-pressure reaction kettle, heating to 120 ℃, keeping for 0.5h, opening an exhaust valve, simultaneously collecting water through a condensing device, measuring the water discharge capacity of 259g, reacting for 1h at 110 ℃ and 120 ℃, and obtaining a reactant with the water content of 30 percent of the weight of dry substances (peanut cake powder) in the enzymolysis liquid.

2) Adding 343g of peanut oil (POV 45.3mmol/kg KOH, p-AV 23.5, TV 114.1, p-AV/POV 0.52, the peanut oil amount accounts for 70 percent of the total addition of the peanut oil) into the reactant obtained in the step 1), heating to 165 ℃ and reacting for 1 h; and (3) according to the mass ratio of dry substances (peanut cake powder) to the whole peanut oil in the enzymolysis liquid, dry substances are: peanut oil is 1: 4.9;

Comparative example 5

1) And (2) performing low-temperature thermal reaction, namely putting 350g of the enzymolysis liquid I into a 1.5L high-pressure reaction kettle, adding 49g of peanut oil (POV 45.3mmol/kg KOH, p-AV 23.5, TV 114.1, p-AV/POV 0.52, wherein the using amount of the peanut oil accounts for 10% of the total adding amount of the peanut oil), uniformly mixing, heating to 120 ℃, keeping for 0.5h, opening an exhaust valve, collecting water through a condensing device, measuring 266g of water discharge amount, reacting at 110 and 120 ℃ for 1h, and obtaining a reactant with the water content of 20% of the weight of dry substances (peanut cake powder) in the enzymolysis liquid.

2) Adding the rest 441g of peanut oil (the dosage of the peanut oil accounts for 90 percent of the total addition of the peanut oil) into the reactant obtained in the step 1), heating to 165 ℃, and reacting for 1 hour; and (3) according to the mass ratio of dry substances (peanut cake powder) to the whole peanut oil in the enzymolysis liquid, dry substances are: peanut oil is 1: 7;

Comparative examples 6 to 10 were completed by adding fats and oils of various indexes according to table 1 with reference to the reaction procedure of example 5.

Comparative example 11

Referring to the reaction step of example 5, the reaction temperature in step 2) was adjusted to 125 ℃ for 1 hour; and other conditions are unchanged, so that the oil with strong fragrance and flavor is obtained.

Comparative example 12 this comparative example was carried out with reference to the process disclosed in CN 201110128617.8;

1) putting 350g of the enzymatic hydrolysate I into a 1.5L high-pressure reaction kettle, adding 350g of water and 19.6g of xylose, uniformly mixing, adjusting the pH value of the solution to 6.0, carrying out Maillard reaction at 90 ℃ for 40min, adding 10.5g of cysteine, and heating to 110 ℃ to carry out Maillard reaction for 3.5 h;

2) cooling with ice water to room temperature, adding 490g of refined peanut oil for extraction, and calculating the mass ratio of dry substances (peanut cake powder) in the enzymatic hydrolysate to the total peanut oil, wherein the dry substances are as follows: peanut oil is 1: and 7, separating the flavor oil of the oil phase.

Comparative example 13 this comparative example was carried out with reference to CN107079999 example 3

Comparative example 14 this comparative example was carried out with reference to the process disclosed in CN111378523A

1) Performing low-temperature thermal reaction, namely putting 350g of the enzymolysis solution I into a 1L rotary evaporation bottle, and concentrating the enzymolysis solution to a concentrate with water which is 30 percent of the weight of dry substances in the enzymolysis solution under the conditions of the rotary evaporation temperature of 60 ℃ and the vacuum degree of 1 kpa;

2) adding 91g of the concentrate into a 1.5L high-pressure reaction kettle, adding 420g of peanut oil (POV 45.3mmol/kg KOH, p-AV 23.5, TV 114.1, p-AV/POV 0.52), heating to 170 ℃, and reacting for 45 min; and (3) according to the mass ratio of dry substances (peanut cake powder) to the whole peanut oil in the enzymolysis liquid, dry substances are: peanut oil is 1: 6

TABLE 1 main parameters of the examples and comparative examples

Flavor evaluation

The flavor oils and fats obtained in the examples and the flavor oils and fats obtained in the comparative examples were diluted 10 times with refined peanut oil and subjected to flavor evaluation, and the evaluation methods were as follows: taking commercially available smelling paper, inserting into the diluted oil for 5cm, soaking for 1min, taking out, timing, and immediately evaluating flavor, including meat flavor, flavor intensity and flavor preference; after the evaluation is finished, placing the aroma-smelling paper at the room temperature of 25 ℃, evaluating the flavor every 20min for the first 2h, and recording the disappearance time of the meat flavor or the fishy smell; after 2h, flavor evaluation was performed again every 1h for 12h, and flavor changes including sweet, roasted, burnt and burnt flavors were recorded.

Flavor evaluations were compared from 5 dimensions respectively: meaty, roasted, burnt, overall flavor intensity, and flavor liking. Wherein the score of the meaty and overall flavor intensity is between 1 and 5, with 1 representing the weakest flavor and 5 representing the strongest flavor. The flavor preference score was between 1-5, 1 for dislike and 5 for like, and the flavor evaluation results are shown in table 2.

Table 2 example and comparative example flavor evaluation

From the above results, it is understood that the flavor oil of the present invention is significantly superior to the comparative examples in terms of flavor intensity, flavor preference, meat flavor removal, and roast and burnt flavor persistence.

Example 27 referring to the reaction procedure of example 5, the amount of peanut oil used in step (1) was adjusted to 980g, and the other conditions were not changed, as a dry matter (peanut cake powder) to the total peanut oil mass ratio in the enzymatic hydrolysate, dry matter: peanut oil is 1: 14, obtaining the oil with strong fragrance and flavor.

Example 28 referring to the reaction procedure of example 5, 14g of water was added back to the enzymatic hydrolysate in step (3) until the water content was 50% by weight of the dry matter in the enzymatic hydrolysate, and the conditions were not changed to obtain a fat with a strong flavor.

Example 29 referring to the reaction procedure of example 5, procedure (1) was adjusted to: heating to 130 ℃ and keeping for 0.5h, collecting water through a condensing device, measuring the water discharge capacity of 259g, closing an exhaust valve, heating to 125 +/-5 ℃, and reacting for 1.5 h. Other conditions are unchanged, and the oil with strong fragrance and flavor is obtained.

Example 30 referring to the reaction procedure of example 5, procedure (1) was adjusted to: heating to 60 ℃ and keeping for 0.5h, starting a vacuum pump to maintain the vacuum degree of 25Kpa, collecting moisture through a condensing device, measuring the water discharge amount of 259g, closing an exhaust valve, and reacting at 60 ℃ for 1.5 h. Other conditions are unchanged, and the oil with strong fragrance and flavor is obtained.

Example 31 referring to the reaction procedure of example 5, procedure (1) was adjusted to: heating to 90 ℃ and keeping for 2h, starting a vacuum pump to maintain the vacuum degree of 25Kpa, collecting water through a condensing device, measuring the water discharge capacity of 259g, then closing an exhaust valve, reacting for 3h at 90 ℃. Other conditions are unchanged, and the oil with strong fragrance and flavor is obtained.

Example 32 referring to the reaction procedure of example 5, procedure (1) was adjusted to: heating to 90 ℃ and keeping for 0.2h, starting a vacuum pump to maintain the vacuum degree to be 0.5Kpa, collecting water through a condensing device, measuring the water discharge capacity to be 259g, then closing an exhaust valve, and reacting for 0.5h at 90 ℃. Other conditions are unchanged, and the oil with strong fragrance and flavor is obtained.

Example 33 referring to the reaction procedure of example 5, procedure (1) was adjusted to: heating to 90 ℃ and keeping for 0.5h, starting a vacuum pump to maintain the vacuum degree to be 2.5Kpa, collecting water through a condensing device, measuring the water discharge capacity to be 259g, then closing an exhaust valve, and reacting for 1.5h at 90 ℃. Other conditions are unchanged, and the oil with strong fragrance and flavor is obtained.

Example 34 referring to the reaction procedure of example 5, procedure (1) was adjusted to: heating to 90 ℃ and keeping for 0.5h, starting a vacuum pump to maintain the vacuum degree of 75Kpa, collecting water through a condensing device, measuring the water discharge capacity of 259g, then closing an exhaust valve, and reacting for 1.5h at 90 ℃. Other conditions are unchanged, and the oil with strong fragrance and flavor is obtained.

Example 35 the reaction procedure of reference example 5, wherein in step (2), heating to 190 ℃ was carried out for 2 hr; other conditions are unchanged, and the oil with strong fragrance and flavor is obtained.

Example 36 the reaction procedure of reference example 5, wherein in step (2) heating to 150 ℃ is carried out for 30 min; other conditions are unchanged, and the oil with strong fragrance and flavor is obtained.

Example 37 the reaction procedure of reference example 5, wherein peanut oil is replaced with palm oil in step (1); and other conditions are unchanged, and the oil with the strong fragrance and the flavor is obtained.

Example 38 the reaction procedure of reference example 5, wherein peanut oil is replaced with sunflower seed oil in step (1); and other conditions are unchanged, and the oil with the strong fragrance and the flavor is obtained.

Example 39 the reaction procedure of example 5 is referred to, wherein in step (1) the enzymatic hydrolysate I is replaced with enzymatic hydrolysate II; other conditions are unchanged, and the oil with strong fragrance and flavor is obtained.

Example 40 the reaction procedure of reference example 5, wherein in step (1) the enzymatic hydrolysate I is replaced by an enzymatic hydrolysate III; other conditions are unchanged, and the oil with strong fragrance and flavor is obtained.

Example 41 the reaction procedure of example 5 is referred to, wherein in step (1) the enzymatic hydrolysate I is replaced by enzymatic hydrolysate IV; and other conditions are unchanged, and the oil with the strong fragrance and the flavor is obtained.

Example 42 referring to the reaction procedure of example 5, wherein moisture was collected by a condensing device in step (1), 273g of water was measured, and then a vent valve was closed to obtain a reactant having a moisture content of 10% by weight of the dry matter (peanut cake powder) in the enzymatic hydrolysate, and the other conditions were not changed to obtain a strong flavor oil.

Flavor evaluation

Flavor evaluations of examples 27-41 were conducted according to the flavor evaluation methods described above, and the flavor evaluation results are shown in the following table.

Table 3 examples 27-42 flavor evaluation

From the above results, it is understood that the flavor oil and fat of the present invention has significant advantages in terms of flavor intensity, flavor preference, meat flavor removal, and roasting and burnt flavor persistence.

Claims

1. A method for processing oil or fat or removing off-flavor in oil or fat with enzymatic flavor, which comprises the following steps:

2. The method of claim 1, wherein in step (a), the step of enzymatically hydrolyzing the oil comprises: a first enzymatic step using a protease, and a second enzymatic step using a carbohydrase and/or a protease.

3. A method according to claim 1 or 2, characterized in that the method comprises at least one of the following features:

4. A method according to any one of claims 1 to 3, wherein in step (b) the grease meets at least one of the following characteristics:

(ii) The p-AV of the oil is 0-45, such as 5-40 or 10-35;

(iv) the TV of the oil is 0-145, such as 20-125 or 40-100.

5. The method of any one of claims 1 to 4, wherein in step (b), the heating temperature is 60 ℃ to 130 ℃; and/or the heating time is 0.2-2 hours; and/or the heating pressure is 0.5 to 75 kPa.

6. The method of any one of claims 1 to 5, wherein in step (b) the water content of the obtained dewatered mixture is between 0% and 50%.

7. The method of any one of claims 1-6, wherein step (b) further comprises the step of heating the dehydrated mixture to obtain a heat-treated dehydrated mixture.

8. The method of claim 7, wherein the temperature at which the dehydrated mixture is heated is 60-130 ℃; and/or the time for heating the dehydrated mixture is 0.5 to 3 hours; and/or the temperature at which the dehydration mixture is heated is 60-130 ℃.

9. The method defined in any one of claims 1 to 8 wherein in step (c) the method of controlling the moisture content of the dewatered mixture comprises adding water to the dewatered mixture to a moisture content of 20-50%; and/or the heating temperature is 150-190 ℃; and/or the heating time is 0.5-2 hours; and/or the heating is performed in a closed environment.

10. An aroma-flavored oil or an oil composition containing an aroma-flavored oil, wherein the aroma-flavored oil is prepared by the method according to any one of claims 1 to 9.