Thermal reaction type sesame flavor preparation method

Abstract

The present invention provides a thermal reaction type sesame flavor preparation method, which comprises the following steps: preparing a peanut meal hydrolysate: taking 10 parts of peanut meal powder, adding 20-200 parts of purified water, adding 0.1-1 part of protease, carrying out stirring hydrolysis for 1-4 h in a water bath with a temperature of 40-55 DEG C at a speed of 150 rpm, carrying out thermal insulation for 10 min in a water bath with a temperature of 90 DEG C to carry out enzyme killing, carrying out centrifugation, and taking the supernatant to obtain the peanut meal hydrolysate; and preparing a reaction type sesame flavor: taking 100 parts of the peanut meal hydrolysate, adding 1.1-3 parts of arginine, 1.1-3 parts of alanine, 1.2-3 parts of aspartic acid, 1.2-3 parts of proline, 0.5-4 parts of reducing sugar, and 50-200 parts of a solvent, uniformly stirring, carrying out a reaction for 2-5 h at a temperature of 100-140 DEG C, cooling to a room temperature, carrying out centrifugation, and taking the upper layer to obtain the reaction type sesame flavor. The preparation method has the following characteristics that: the oil-extracted peanut meal is adopted as the raw material to prepare the sesame aroma flavor, such that the preparation method of the present invention provides characteristics of wide sources and low cost compared with the preparation method adopting the sesame as the raw material. In addition, the prepared flavor has characteristics of good heat resistance, full aroma and mellow taste.

Description

technical field [0001] The invention relates to a new method for preparing heat-reactive sesame essence by using peanuts as raw materials through Maillard reaction. Background technique [0002] Thermal reaction flavor is a product prepared by heating food raw materials and (or) raw materials that are allowed to be added to food or reaction flavor. The main food raw materials include peptides, amino acids, reducing sugars, thiamine (VB1) and lipids, and the main reactions in the preparation process include thermal degradation of amino acids and peptides, sugar degradation, lipid degradation and Maillard reaction, Among them, the Maillard reaction is the most important reaction. The Maillard reaction was discovered by French chemist Maillard in 1912. In 1951, Unilever successfully used Maillard reaction to prepare beef flavor. So far, Maillard reaction has been widely used in the preparation of meat flavor and seafood flavor. [0003] my country is a big producer of peanut...

AI Technical Summary

Problems solved by technology

[0005] In our country, the method of combining biotechnology and thermal reaction technology to prepare flavors is gradually unfolding, but most of them use protein corresponding to the flavor type of the finished flavor as raw material, which increases the cost price to a certain extent, and the whole system uses water-soluble solvent As a carrier, the heat resistance of the obtained flavor is limited to a certain extent. For example, Zhang Zhidi obtained roasted sesame flavor by thermal reaction, using sesame protein as raw material and water as solvent (Zhang Zhidi, a reactive roasted sesame flavor Preparation method: China, 201010238151.2 [P]. 2011-01-05), etc. Currently, there are few reports on reactive flavors using oil-soluble solvents as carriers in the market