CN1931984A - Process of preparing fragrant microcapsule perfume with fowl fat - Google Patents
Process of preparing fragrant microcapsule perfume with fowl fat Download PDFInfo
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- CN1931984A CN1931984A CN 200510015082 CN200510015082A CN1931984A CN 1931984 A CN1931984 A CN 1931984A CN 200510015082 CN200510015082 CN 200510015082 CN 200510015082 A CN200510015082 A CN 200510015082A CN 1931984 A CN1931984 A CN 1931984A
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- fat
- fowl
- fatty
- fragrant microcapsule
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Abstract
The present invention relates to the processing and utilizing of side product from fowl butchering, and is especially process of preparing fragrant microcapsule perfume with fowl fat. Fat from fowl butchering is treated through lipase hydrolysis, reflux heating and micro encapsulating to produce fragrant microcapsule perfume. The fragrant microcapsule perfume may be used as the flavoring agent for salty food, in stuffing of puffed food, sauce, soup and wheat flour food, etc. The present invention provides one new way for comprehensive utilization of fowl fat.
Description
Technical field
The bird that the present invention relates to field of food is butchered the processing and the utilization of by product fat in the processing processing, especially a kind of preparation technology of fragrant microcapsule perfume with fowl fat.
Background technology
Fowl fat comprises subcutaneous lipids, tissue fat and interior fat, and fowl fat content does not wait 30%～50%.Fat is the principal element of poultry characteristic fragrance and flavour.Fowl fat produces glycerine, monoglyceride, difatty acid glyceryl ester and free fatty acids through the hydrolysis of lipase, and wherein voltaile fatty acid discharges the distinctive smell of intensive in the process of hydrolysis.Monoglyceride, difatty acid glyceryl ester and free lipid acid that fowl fat and hydrolysis produce, under the effect of environmental factors, under the effect as heat, oxygen, metal ion, UV-light, unsaturated link(age) generation oxidation, form multiple superoxide, superoxide is decomposed into rudimentary aldehyde and ketone then, and suitable aldehyde and the ketone of content gives food strong fine local flavor.Otherwise, hyperoxidation, aldehyde and ketone too high levels are then given food and are made us disliking the oxidisation odour of avoiding.By heating, reflux on the one hand, promote the oxidation of fat; On the other hand, use antioxidant such as butyl hydroxy anisol (BHA), 2,6-di-tertiary butyl methyl phenol (BHT), tertiarybutylhydroquinone (TBHQ) etc. prevent the undue oxidation of fat.Therefore, might prepare the fatty spices that fragrance concentration increases by lipase hydrolysis and restricted oxidation.
Summary of the invention:
The objective of the invention is to utilize bird to butcher the fatty tissue that processing produces, a kind of preparation technology of fragrant microcapsule perfume with fowl fat is provided.
This fragrant microcapsule perfume with fowl fat is preparation technology may further comprise the steps:
(1), extracts fat or use hot water and steam extraction fat by direct dry method heating with the fowl fat tissue;
The fat that (2) will extract adopts the method for filtration or centrifugation to isolate liquid aliphatic;
(3) liquid aliphatic is added emulsifying agent and water, form fatty emulsion through homogeneous, this moment, the lipid content of fatty emulsion was 25%～50%;
(4) adopt lipase hydrolysis fat emulsion, hydrolysising reacting temperature is 40～70 ℃, and the reaction times is 0.5～5 hour;
(5) adopt the method for jar external reflux to heat fatty fragrance material, the activity of passivation lipase is carried out restricted oxidation, and temperature is that 75～180 ℃, heat-up time are that 0.5～5 hour, return velocity are 500 liters/hour, forms fatty giving off a strong fragrance spices;
(6) adopt spray-drying process that fatty giving off a strong fragrance spices is carried out the micro encapsulation preparation, adopt the wall material of the hydrophilic colloid of food grade as micro encapsulation, add emulsifying agent simultaneously, with fatty giving off a strong fragrance spices and wall material and emulsifier mix and homogeneous formation flavor capsule emulsification, then this flavor capsule emulsification is carried out spraying drying and obtain the fragrant microcapsule perfume with fowl fat finished product.
And described fowl fat is organized as fryer or tissue fat, interior fat and the subcutaneous lipids of laying hen or duck or goose and the extractive matter of above-mentioned fat.
And described fat hydrolase can be animal tallow lipase, fungal lipase and transgenosis aspergillus oryzae lipase.
And described emulsifying agent comprises wherein one or more compositions of monoglyceride or soybean phospholipid or sucrose fatty ester or gelatin or carboxymethyl cellulose or guar gum or gum arabic or gelling gum or tragacanth gum or agar or sodium alginate or carob bean gum or xanthan gum or carrageenin or marine alga propylene glycol ester or treated starch.
And described restricted oxidation mainly refers to add in the fatty emulsion before hydrolysis antioxidant such as the butyl hydroxy anisol (BHA), 2 that prevents the undue oxidation of fat, 6-di-tertiary butyl methyl phenol (BHT), tertiarybutylhydroquinone (TBHQ).
And described hydrophilic colloid is gelatin, vegetable jelly, modified starch, non-gel protein and maltodextrin.
And described micro encapsulation processing intent is for prolonged preservation, sells the fatty product of enzymolysis and restricted oxidation at a distance.Can select methods such as chemistry, physics and physical chemistry to carry out micro encapsulation, preferably select the spray-drying process micro encapsulation.
The present invention compared with prior art has significant advantage and beneficial effect, is in particular in:
(1) opens up the new way of fat utilization.The present invention utilizes fowl fat to make fragrant microcapsule perfume, by lipase hydrolysis and restricted oxidation, increases substantially the fragrance of fowl fat, enlarges the range of application of fowl fat, improves the added value of fowl fat.
(3) applicable surface broadness.Method of the present invention is applicable to the processing of all fowl fats, and product of the present invention is used in numerous food such as puffed food, sauce, soup stock, freezed wheaten products filling material, processing meat product and process cheese.
Embodiment
Below by specific embodiment the present invention is specifically described in detail:
With 1000 kilograms of fatty tissues is example:
(1) collect the fatty tissue that bird processing produces, broken back is extracted fat or is used hot water and steam extraction fat by direct dry method heating, and the average yield of fat is 40%, and promptly 1000 kilograms of fatty tissues obtain 400 kilograms of liquid aliphatics.Because direct dry method heating is extracted fat or used hot water and steam extraction fat is existing current techique, does not repeat them here.
(2) use filtration, or the method for centrifugation is isolated liquid aliphatic;
(3) adding its weight earlier in liquid aliphatic is the antioxidant tertiarybutylhydroquinone of liquid aliphatic amount 0.1%, mixed weight is the monoglyceride emulsifier of liquid aliphatic amount 0.2%, add water, homogeneous is made fatty emulsion, adjusts the fat quantity to 40% of liquid aliphatic emulsion.
(4) pH of the fatty emulsion of adjusting is 7.0, and the using fungus lipase hydrolysis is to improve local flavor and fragrance.Hydrolysis temperature is 55 ℃, and hydrolysis time is 4 hours.
(5) method of employing jar external reflux adds the activity of thermal inactivation lipase, the increase at high temperature of promotion fat contacts with oxygen, restricted oxidation to a certain degree takes place, restricted oxidation mainly refers to add in the fatty emulsion before hydrolysis antioxidant such as the butyl hydroxy anisol (BHA), 2 that prevents the undue oxidation of fat, 6-di-tertiary butyl methyl phenol (BHT), tertiarybutylhydroquinone (TBHQ).Heating temperature is 90 ℃, and be 2 hours heat-up time.
(6) with the wall material as micro encapsulation such as gelatin and maltodextrin, the fatty emulsification of enzymolysis and reflux is mixed with the wall material and homogeneous forms emulsification, then this emulsification is carried out spraying drying.Micro encapsulation wall material gelatin: maltodextrin is 1: 4; Wall material strength of fluid is 40%, and the ratio of wall material liquid and fatty emulsion is 1: 1, the spraying drying condition: 185 ℃ of inlet temperature, 85 ℃ of air outlet temperatures.Obtain moisture content and be 842 kilograms of 5% fragrant microcapsule perfume with fowl fat finished products.
Claims (6)
1. the preparation technology of a fragrant microcapsule perfume with fowl fat is characterized in that:
Its preparation technology may further comprise the steps:
(1) the fowl fat tissue is extracted fat or uses hot water or steam extraction fat by direct dry method heating;
The fat that (2) will extract adopts the method for filtration or centrifugation to isolate liquid aliphatic;
(3) liquid aliphatic is added emulsifying agent and water, form fatty emulsion through homogeneous, this moment, the lipid content of fatty emulsion was 25%～50%;
(4) adopt lipase hydrolysis fat emulsion, hydrolysising reacting temperature is 40～70 ℃, and the reaction times is 0.5～5 hour;
(5) adopt jar method of external reflux heating that fatty fragrance material is carried out the activity of restricted oxidation with passivation lipase, envrionment conditions is 75～180 ℃ of temperature, heat-up time to be that 0.5～5 hour, return velocity are 500 liters/hour, forms fatty giving off a strong fragrance spices;
(6) adopt spray-drying process that fatty giving off a strong fragrance spices is carried out the micro encapsulation preparation, adopt the wall material of the hydrophilic colloid of food grade as micro encapsulation, add emulsifying agent simultaneously, with fatty giving off a strong fragrance spices and hydrophilic colloid and emulsifier mix and homogeneous formation flavor capsule emulsification, then this flavor capsule emulsification is carried out spraying drying and obtain the fragrant microcapsule perfume with fowl fat finished product.
2. the preparation technology of fragrant microcapsule perfume with fowl fat according to claim 1, it is characterized in that: described fowl fat is organized as fryer or tissue fat, interior fat and the subcutaneous lipids of laying hen or duck or goose and the extractive matter of above-mentioned fat.
3. the preparation technology of fragrant microcapsule perfume with fowl fat according to claim 1, it is characterized in that: described lipase can be animal tallow enzyme, fungal lipase and transgenosis aspergillus oryzae lipase.
4. the preparation technology of fragrant microcapsule perfume with fowl fat according to claim 1, it is characterized in that: described emulsifying agent comprises wherein one or more compositions of monoglyceride or soybean phospholipid or sucrose fatty ester or gelatin or carboxymethyl cellulose or guar gum or gum arabic or gelling gum or tragacanth gum or agar or sodium alginate or carob bean gum or xanthan gum or carrageenin or marine alga propylene glycol ester or treated starch.
5. the preparation technology of fragrant microcapsule perfume with fowl fat according to claim 1, it is characterized in that: described restricted oxidation mainly refers to add in the fatty emulsion antioxidant such as the butyl hydroxy anisol, 2 that prevents the undue oxidation of fat, 6-di-tertiary butyl methyl phenol, tertiarybutylhydroquinone before hydrolysis.
6. the preparation technology of fragrant microcapsule perfume with fowl fat according to claim 1, it is characterized in that: described hydrophilic colloid is gelatin, vegetable jelly, modified starch, non-gel protein and maltodextrin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510015082 CN1931984A (en) | 2005-09-14 | 2005-09-14 | Process of preparing fragrant microcapsule perfume with fowl fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510015082 CN1931984A (en) | 2005-09-14 | 2005-09-14 | Process of preparing fragrant microcapsule perfume with fowl fat |
Publications (1)
| Publication Number | Publication Date |
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| CN1931984A true CN1931984A (en) | 2007-03-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 200510015082 Pending CN1931984A (en) | 2005-09-14 | 2005-09-14 | Process of preparing fragrant microcapsule perfume with fowl fat |
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| CN (1) | CN1931984A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187546A (en) * | 2014-08-14 | 2014-12-10 | 广州市名花香料有限公司 | Egg-milk powder essence composition and preparation method thereof |
| CN107581652A (en) * | 2016-07-10 | 2018-01-16 | 青岛科技大学 | A kind of preparation of stable type tobira flavor flavouring essence for tobacco and purposes |
-
2005
- 2005-09-14 CN CN 200510015082 patent/CN1931984A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187546A (en) * | 2014-08-14 | 2014-12-10 | 广州市名花香料有限公司 | Egg-milk powder essence composition and preparation method thereof |
| CN104187546B (en) * | 2014-08-14 | 2016-01-20 | 广州市名花香料有限公司 | Egg milk powder essence combination and preparation method thereof |
| CN107581652A (en) * | 2016-07-10 | 2018-01-16 | 青岛科技大学 | A kind of preparation of stable type tobira flavor flavouring essence for tobacco and purposes |
| CN107581652B (en) * | 2016-07-10 | 2021-07-13 | 青岛科技大学 | Preparation and application of stable erythrina indica flavor tobacco essence |
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