CN1489919A - Preparation of flavouring powdery fat - Google Patents
Preparation of flavouring powdery fat Download PDFInfo
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- CN1489919A CN1489919A CNA021349533A CN02134953A CN1489919A CN 1489919 A CN1489919 A CN 1489919A CN A021349533 A CNA021349533 A CN A021349533A CN 02134953 A CN02134953 A CN 02134953A CN 1489919 A CN1489919 A CN 1489919A
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- flavor
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Abstract
A powdered tasteful oil is prepared from the refined oil and the natural flavouring material which contains protein, active peptide, carnosine, amino acids, nucleotide and vitamines through oxidizing and thermocracking the refined oil, Maillard reacting between the thermocracked oil and said natural flavouring material to obtain tasteful oil softgel, coating and drying. It has the flavouring effect.
Description
Technical field
The present invention relates to a kind of preparation method who is used as the powdered oil of raw-food material.
Background technology
Along with expanding economy, the food industry of China has developed into the domestic first pillar industry, annual value of production reaches a trillion yuan, and food processing new technology meanwhile, new raw material, new product continue to bring out, natural, safety, nutrition, the delicious main flow that has become consumption.Grease is the important source material of food processing, suitably use grease can promote flavours in food products, flavour and aftertaste sense, but daily oil all is fluid oil or solid oil generally, exists during use to take by weighing inconvenience, be difficult to mix, touched greasy feeling, container and equipment with other raw materials and clean difficulty, defective such as be difficult for preserving, easily become sour.The country of food industry prosperity abroad, developed powdered oil already as the U.S., Britain, Germany, Canada, Japan etc., and realized suitability for industrialized production, product is applied to fields such as bread, ice cream, fast food, soup stock, cake, candy, has obtained desirable effect.The lipid end that China's developed recently gets up is actual to be powdered oil, and its raw material is a vegetable oil, and product is mainly used in dairy produce and coffee industry.Since powdered oil have anti-oxidant, good fluidity, easily with superiority such as food mixes, packed and transported makes things convenient for, be the emphasis of current food service industry research.But present powder oil and fat product generally all lacks bright fragrance, only can lack seasoning function as the normal food raw material, influences it in Application in Food Industry.
Summary of the invention
The objective of the invention is to propose a kind of preparation method who is flavor property powder grease who can be used as high-quality raw-food material, nationality is expanded its purposes to promote local flavor, flavour and the aftertaste sense of powder oil and fat product.
The present invention is a primary raw material with polished fat's (promptly through come unstuck, the grease of acid stripping and refining after handling) and the atural spice material that contains protein, active peptide, carnosine, amino acid, nucleotides, vitamin, adopt modern biotechnology, grease and natural flavouring are integrated, make existing full fat perfume (or spice), meat perfume (or spice), fermentation perfume, strong deliciousness flavor, strong infiltration sense are arranged again, extend the flavouring powdery fat product of sense and mellow and full sense, its preparation method comprises following main technique technical process:
(1) polished fat is carried out oxidation thermal cracking:
(1.1) polished fat is heated up.
(1.2) compressed air after the feeding udst separation in deep fat, throughput is: oil: air=1: 1～5 (V/V).The ratio of the compressed-air actuated throughput in deep fat after the feeding udst separation preferably is controlled at: oil: air=1: 2～3 (V/V).
(1.3) carry out the oxidation thermal cracking reaction under 80～150 ℃ temperature, the peroxide value of control grease is at 1～8meg/kg.The optimum temperature of carrying out the oxidation thermal cracking reaction is 100～110 ℃; The peroxide value of grease preferably is controlled at 5～6meg/kg.
(2) cracked oil and natural flavouring are carried out Maillard reaction:
(2.1) press 2～30% of oxicracking grease total amount and add the atural spice materials, water content is preferably controlled and is 20～30%, PH7～8 in control water content 5～40%, PH5～9.
(2.2) be warming up to 70～130 ℃ and carry out Maillard reaction, make and be the flavor grease, the optimum temperature of carrying out Maillard reaction is 110～120 ℃.
(3) will be flavor grease microcapsule embedding and dry powderization, and promptly get and be the powder oil and fat product of distinguishing the flavor of.
The present invention is in the raw material of flavor powder grease in order to preparation, and the said atural spice material that contains protein, active peptide, carnosine, amino acid, nucleotides, vitamin can be natural meat extract, hydrolyzed vegetable protein, HAP or yeast extract.
The present invention carries out microcapsule embeddedly to being the flavor grease, and purpose is to make goods have good stable and long shelf-life, can adopt following processing step, comprising:
(1) preparation microcapsule wall material, its component is: high emulsified protein 5～20%, maltodextrin 5～20%, gelatin 0.5～3%, carragheen 0.5～2%, water 55～89%; Optimal value is high emulsified protein 10～15%, maltodextrin 10～15%, gelatin 1～1.5%, carragheen 1～1.5%, water 65～75%, wherein the preparation method of high emulsified protein is as follows: soybean protein is made into 5～30% the aqueous solution, be warming up to 40～70 ℃, the compound protease of adding 0.1～3.0%, after the appropriateness reaction, heat up and go out enzyme promptly;
(2) in the wall material solution that has prepared, add 0.2～3.0% emulsifying agent, control hydrophilic emulsifying agent: lipophilic oil-in-water type=1: 1～3, making its HLB value is 7～15, fully mixes, must emulsification wall material solution;
(3) in emulsification wall material solution: be flavor grease=2～10: 1 ratio adds and is the flavor grease, stirs, and emulsifying temperature is 45～70 ℃;
(4) high-pressure homogeneous, promptly get the emulsion that microencapsulation is the grease of distinguishing the flavor of.
Said hydrophilic emulsifying agent can adopt sucrose ester, tween, lecithin; The lipophilic emulsifying agent can adopt monoglyceride, diacylglycerol, sapn.
When preparing high emulsified protein, can make reacting quality by the control reaction time, the reaction time generally was controlled to be about 1～2 hour.
To being the dry powderization of flavor grease and can adopting spray-drying after microcapsule embedded, the flavor grease emulsion that is that is about to microencapsulation obtains being flavor property powdered oil product by spray-drying.
This patent adopts the modern biotechnology preparation to be flavor property powdered oil, and its advantage is: (1) with refining vegetable and animals oils appropriateness oxicracking, and it is fragrant to promote fat perfume (or spice), meat perfume (or spice), fermentation; (2) grease behind the appropriate oxicracking and natural meat extract, hydrolyzed vegetable protein, HAP, yeast extract etc. are carried out Maillard reaction, further promote whole fragrance and flavour; (3) adopt special microcapsule embedded material and technology that the flavor grease that is that grease and natural meat extract, hydrolyzed vegetable protein, HAP, yeast extract reaction generate is carried out the microcapsules processing, and the spray-dried powder product of making, improve product quality, increase its stability, extend the shelf life; (4) product had both contained higher grease, contained the composite natral flavoring again, had the multiple seasoning flavouring effect that essence, grease, natural compound seasoner three integrate; (5) product and other raw-food materials have good blending and compatibility ability; (6) product purpose is quite extensive.
The specific embodiment
Embodiment one
1. take by weighing 100 kilograms of butter after depickling, degumming and refining are handled;
2. be heated to 150 ℃;
3. feed the air behind medium air filtration, the throughput of air is: chicken fat: air=1: 5;
4. keep 150 ℃, peroxide value of per 10 minutes sampling and measuring, till reaching 5meg/kg, this process needs 40 minutes approximately;
5. be cooled to 65 ℃;
6. add 20 kilograms of beef extracts and 10 kg of water, transfer PH8.0, mix;
7. slowly be warming up to 130 ℃, kept 30 minutes;
8. be cooled to 65 ℃ and must be the flavor butter;
9. take by weighing 20 kilograms of soybean proteins, add water and be made into 100 kg of water solution, be warming up to 45 ℃, add 600 gram compound proteases,, be warming up to 95 ℃, be incubated 10 minutes, get high emulsified protein liquid 40 ℃ of insulations 180 hours;
10. to the high emulsified protein liquid of 9 gained, add 53.5 kilograms of maltodextrins, 3 kilograms in gelatin, 0.5 kilogram of carragheen, 100 kilograms in water, fully mix, get microcapsule wall material solution;
11. add 1 kilogram of sucrose ester and 2 kilograms of monoglycerides in microcapsule wall material solution, the HLB value is 7.5, fully mix emulsification wall material solution;
12. the emulsification wall material that is flavor butter and step 11 gained of step 5 gained is mixed, be incubated 70 ℃, and use the 80Mpa homogeneous, get microencapsulation and be flavor butter emulsion;
13. it is spray-dried as to be 200 kilograms in flavor powder butter that microencapsulation is flavor butter emulsion, product has dense beef flavor and flavour, fat aromatic strongly fragrant, beef flavor outstanding, flavour is perfect, silk floss is prolonged in aftertaste.
Embodiment two
1. take by weighing 100 kilograms of soybean salad oils after depickling, degumming and refining are handled;
2. be heated to 80 ℃;
3. feed the air behind medium air filtration, the throughput of air is: salad oil: air=1: 1;
4. keep 80 ℃, peroxide value of per sampling and measuring half an hour, till reaching 5meg/kg, about 300 minutes;
5. be cooled to 45 ℃;
6. add 2 kilograms of hydrolyzed vegetable proteins and 5 kg of water, transfer PH6.5, mix;
7. slowly be warming up to 80 ℃, kept 300 minutes;
8. be cooled to 45 ℃ and must be the flavor salad oil;
9. take by weighing 5 kilograms of soybean proteins, add water and be made into 50 kg of water solution, be warming up to 50 ℃, add 150 gram compound proteases,, be warming up to 80 ℃, be incubated 10 minutes, get high emulsified protein liquid 50 ℃ of insulations 120 hours;
10. to the high emulsified protein liquid of 9 gained, add 83.5 kilograms of maltodextrins, 0.5 kilogram in gelatin, 2 kilograms of carragheens, 500 kilograms in water, fully mix, get microcapsule wall material solution;
11. add 1 kilogram of polysorbate60 and 1 kilogram of diacylglycerol in microcapsule wall material solution, the HLB value is 13 compound emulsifying agent, fully mix emulsification wall material solution;
12. the emulsification wall material that is flavor salad oil and step 11 gained of step 5 gained is mixed, and uses the 20Mpa homogeneous, get microencapsulation and be flavor salad oil emulsion;
13. it is spray-dried as to be 200 kilograms of flavor powder salad oils that microencapsulation is flavor salad oil emulsion, product has light meat perfume (or spice), fragrant, the strong fragrant and delicious flavour of fat of fermentation.
Embodiment three
1. take by weighing 100 kilograms of chicken fat after depickling, degumming and refining are handled;
2. be heated to 110 ℃;
3. feed the air behind medium air filtration, the throughput of air is: chicken fat: air=1: 5;
4. keep 110 ℃, peroxide value of per 20 minutes sampling and measuring, till reaching 5meg/kg, about 120 minutes;
5. be cooled to 55 ℃;
6. add 10 kilograms of yeast extracts and 20 kg of water, transfer PH7.5, mix;
7. slowly be warming up to 115 ℃, kept 90 minutes;
8. be cooled to 55 ℃ and must be the flavor chicken fat;
9. take by weighing 10 kilograms of soybean proteins, add water and be made into 150 kg of water solution, be warming up to 50 ℃, add 200 gram compound proteases,, be warming up to 100 ℃, be incubated 5 minutes, get high emulsified protein liquid 50 ℃ of insulations 90 hours;
10. to the high emulsified protein liquid of 9 gained, add 76 kilograms of maltodextrins, 1 kilogram in gelatin, 1 kilogram of carragheen, 80 kilograms in water, fully mix, get microcapsule wall material solution;
11. add 1 kilogram of lecithin and 3 kilograms of span 20s in microcapsule wall material solution, the HLB value is 9.5, fully mix emulsification wall material solution;
12. the emulsification wall material that is flavor chicken fat and step 11 gained of step 5 gained is mixed, and uses the 50Mpa homogeneous, get microencapsulation and be flavor chicken fat emulsion;
13. it is spray-dried as to be 200 kilograms of flavor powder chicken fat that microencapsulation is flavor chicken fat emulsion, product has dense
Claims (10)
1. a preparation method who is flavor powder grease is primary raw material with polished fat with the atural spice material that contains protein, active peptide, carnosine, amino acid, nucleotides, vitamin, it is characterized in that mainly comprising following technical process:
(1) polished fat is carried out oxidation thermal cracking,
(1.1) polished fat is heated up;
(1.2) compressed air after the feeding udst separation in deep fat, throughput is: oil: air=1: 1～5 (V/V);
(1.3) carry out the oxidation thermal cracking reaction under 80～150 ℃ temperature, the peroxide value of control grease is at 1～8meg/kg;
(2) cracked oil and natural flavouring are carried out Maillard reaction,
(2.1) press 2～30% of oxicracking grease total amount and add the atural spice material, control water content 5～40%, PH5～9;
(2.2) be warming up to 70～130 ℃ and carry out Maillard reaction, make and be the flavor grease;
(3) will be flavor grease microcapsule embedding and dry powderization, and promptly get and be the powder oil and fat product of distinguishing the flavor of.
2. the preparation method who is flavor powder grease according to claim 1 is characterized in that the said atural spice material that contains protein, active peptide, carnosine, amino acid, nucleotides, vitamin is natural meat extract, hydrolyzed vegetable protein, HAP or yeast extract.
3. the preparation method who is flavor powder grease according to claim 1 is characterized in that (1.2) step compressed-air actuated throughput after the feeding udst separation in deep fat of described technical process is: oil: air=1: 2～3 (V/V).
4. the preparation method who is flavor powder grease according to claim 1, the temperature that (1.3) step that it is characterized in that described technical process is carried out the oxidation thermal cracking reaction is 100～110 ℃.
5. the preparation method who is flavor powder grease according to claim 1, the peroxide value that it is characterized in that control grease in (1.3) step of described technical process is at 5～6meg/kg.
6. the preparation method who is flavor powder grease according to claim 1 is characterized in that in (2.1) step of described technical process, and the control water content is 20～30%, PH7～8.
7. the preparation method who is flavor powder grease according to claim 1 is characterized in that the temperature of carrying out Maillard reaction is 110～120 ℃ in (2.2) step of described technical process.
8. the preparation method who is flavor powder grease according to claim 1 is characterized in that carrying out microcapsule embedded processing step and comprising being the flavor grease:
(1) preparation microcapsule wall material, its component is: high emulsified protein 5～20%, maltodextrin 5～20%, gelatin 0.5～3%, carragheen 0.5～2%, water 55～89%; Optimal value is high emulsified protein 10～15%, maltodextrin 10～15%, gelatin 1～1.5%, carragheen 1～1.5%, water 65～75%, wherein the preparation method of high emulsified protein is as follows: soybean protein is made into 5～30% the aqueous solution, be warming up to 40～70 ℃, the compound protease of adding 0.1～3.0%, after the appropriateness reaction, heat up and go out enzyme promptly;
(2) in the wall material solution that has prepared, add 0.2～3.0% emulsifying agent, control hydrophilic emulsifying agent: lipophilic oil-in-water type=1: 1～3, making its HLB value is 7～15, fully mixes, must emulsification wall material solution;
(3) in emulsification wall material solution: be flavor grease=2～10: 1 ratio adds and is the flavor grease, stirs, and emulsifying temperature is 45～70 ℃;
(4) high-pressure homogeneous, promptly get the emulsion that microencapsulation is the grease of distinguishing the flavor of.
9. the preparation method who is flavor powder grease according to claim 8 is characterized in that said hydrophilic emulsifying agent is sucrose ester, tween, lecithin; The lipophilic emulsifying agent is monoglyceride, diacylglycerol, sapn.
10. the preparation method who is flavor powder grease according to claim 8 is when is characterized in that preparing high emulsified protein, during the control reaction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021349533A CN1181746C (en) | 2002-10-15 | 2002-10-15 | Preparation of flavouring powdery fat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021349533A CN1181746C (en) | 2002-10-15 | 2002-10-15 | Preparation of flavouring powdery fat |
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| Publication Number | Publication Date |
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| CN1489919A true CN1489919A (en) | 2004-04-21 |
| CN1181746C CN1181746C (en) | 2004-12-29 |
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| CNB021349533A Expired - Fee Related CN1181746C (en) | 2002-10-15 | 2002-10-15 | Preparation of flavouring powdery fat |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012040969A1 (en) * | 2010-09-29 | 2012-04-05 | 天津春发食品配料有限公司 | Method for preparing vegetarian flavoring oil |
| CN102894109A (en) * | 2012-10-12 | 2013-01-30 | 山东天博食品配料有限公司 | Method for preparing composite flavor oil powder grease |
| CN103392757A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Microcapsule nutritious flour improver |
| CN103429097A (en) * | 2011-03-10 | 2013-12-04 | 高砂香料工业株式会社 | Taste improvement agent |
| CN104012682A (en) * | 2014-06-18 | 2014-09-03 | 华丹 | Seasoning oil |
| CN105105055A (en) * | 2015-07-22 | 2015-12-02 | 北京味食源食品科技有限责任公司 | Clear-oil hotpot condiment, and preparation method thereof |
| CN105104584A (en) * | 2015-09-24 | 2015-12-02 | 菏泽尧舜牡丹生物科技有限公司 | Preparation method of peony seed powdered oil containing active peptides |
| CN106833880A (en) * | 2017-03-01 | 2017-06-13 | 浙江省农业科学院 | A kind of preparation method for aoxidizing egg oil |
| CN106923297A (en) * | 2017-03-01 | 2017-07-07 | 浙江省农业科学院 | A kind of regulation and control method of oxidizing animal grease |
| CN106962878A (en) * | 2017-03-01 | 2017-07-21 | 浙江省农业科学院 | A kind of microcapsule perfume and preparation method thereof |
| CN108634277A (en) * | 2018-05-08 | 2018-10-12 | 合肥工业大学 | A kind of plant protein source meat flavour flavouring and preparation method thereof |
| CN109156544A (en) * | 2018-08-15 | 2019-01-08 | 广东金妮宝科技发展有限公司 | A kind of nutritional powder chafing dish oil and preparation method thereof |
-
2002
- 2002-10-15 CN CNB021349533A patent/CN1181746C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012040969A1 (en) * | 2010-09-29 | 2012-04-05 | 天津春发食品配料有限公司 | Method for preparing vegetarian flavoring oil |
| CN103429097A (en) * | 2011-03-10 | 2013-12-04 | 高砂香料工业株式会社 | Taste improvement agent |
| CN102894109B (en) * | 2012-10-12 | 2015-04-15 | 山东天博食品配料有限公司 | Method for preparing composite flavor oil powder grease |
| CN102894109A (en) * | 2012-10-12 | 2013-01-30 | 山东天博食品配料有限公司 | Method for preparing composite flavor oil powder grease |
| CN103392757B (en) * | 2013-06-30 | 2015-06-17 | 安徽省凤宝粮油食品（集团）有限公司 | Microcapsule nutritious flour improver |
| CN103392757A (en) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品（集团）有限公司 | Microcapsule nutritious flour improver |
| CN104012682A (en) * | 2014-06-18 | 2014-09-03 | 华丹 | Seasoning oil |
| CN105105055A (en) * | 2015-07-22 | 2015-12-02 | 北京味食源食品科技有限责任公司 | Clear-oil hotpot condiment, and preparation method thereof |
| CN105104584A (en) * | 2015-09-24 | 2015-12-02 | 菏泽尧舜牡丹生物科技有限公司 | Preparation method of peony seed powdered oil containing active peptides |
| CN105104584B (en) * | 2015-09-24 | 2018-12-28 | 菏泽尧舜牡丹生物科技有限公司 | The preparation method of peony seed oil powdered oil containing active peptide |
| CN106833880A (en) * | 2017-03-01 | 2017-06-13 | 浙江省农业科学院 | A kind of preparation method for aoxidizing egg oil |
| CN106923297A (en) * | 2017-03-01 | 2017-07-07 | 浙江省农业科学院 | A kind of regulation and control method of oxidizing animal grease |
| CN106962878A (en) * | 2017-03-01 | 2017-07-21 | 浙江省农业科学院 | A kind of microcapsule perfume and preparation method thereof |
| CN108634277A (en) * | 2018-05-08 | 2018-10-12 | 合肥工业大学 | A kind of plant protein source meat flavour flavouring and preparation method thereof |
| CN109156544A (en) * | 2018-08-15 | 2019-01-08 | 广东金妮宝科技发展有限公司 | A kind of nutritional powder chafing dish oil and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN1181746C (en) | 2004-12-29 |
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