Method for preparing meat flavour essence precursor by fat control oxidation

Abstract

A process for preparing the precursor is meat-taste essence by controlling the oxidization of fat features that under existance of antioxidizing agent the fat is oxidized in the flowing air at 80-200 deg.C for 45 min -8 hrs while stirred at 500-1000 rpm.

Description

technical field [0001] The invention relates to a method for preparing meat flavor essence precursor by using natural fat as raw material and controlling the degree of fat oxidation. Background technique [0002] At present, the present invention relates to a method for preparing important meat flavor precursors rich in small molecule aldehydes and ketones by controlled oxidation of fat. [0003] During the storage of fat-containing foods, vacuum packaging or addition of antioxidants is often required to prevent the automatic oxidation and rancidity of fats and affect the flavor of the food. The carbonyl-containing compounds such as small molecular aldehydes and ketones in the fat oxidation products are important precursors for the preparation of meat flavors by thermal reaction. These small molecule aldehydes, ketones and their Maillard reaction products with amino acids, peptides, polypeptides, proteins and other amino-containing compounds have strong volatility, and are ...

AI Technical Summary

Problems solved by technology

[0004] The meat flavor precursors prepared by the existing method using fat as a raw material can only provide a limited amount or limited content of various important aldehydes and ketone precursors that constitute the characteristics of the meat aroma, and the meat flavor obtained through thermal reaction Compared with the natural flavor of boiled meat, the flavor has the disadvantage of not full flavor or weak aroma intensity