CN104543914B - The preparation method of allium sesame oil - Google Patents
The preparation method of allium sesame oil Download PDFInfo
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- CN104543914B CN104543914B CN201510022755.6A CN201510022755A CN104543914B CN 104543914 B CN104543914 B CN 104543914B CN 201510022755 A CN201510022755 A CN 201510022755A CN 104543914 B CN104543914 B CN 104543914B
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Abstract
The present invention provides a kind of preparation method of allium sesame oil, to solve the allium sesame oil life green gas weight of existing method preparation, extract incomplete, the unconspicuous problem of characteristic perfume, including extracting first, profit layering, precursor release, again extract and vacuum dehydration step, wherein extract first be clean allium is drained the water, segment, it is homogenized with vegetable oil, it is heated to 80~120 DEG C and is kept for 2~4 minutes, filtering；Profit layering is added water in residue, stirring, the vegetable oil remained on residue is separated with residue and is entered water layer, forms the volume ratio of water layer and oil reservoir, adjustment oil reservoir and water layer；Precursor release is digested to water layer addition allinnase；It is stirring after enzymolysis to extract again, is then centrifuged for separate aqueous layer, oil reservoir, collects oil reservoir, and merge with the thick Titian oil for extracting first；Vacuum dehydration be by prepared thick allium sesame oil be heated under vacuum 50~70 DEG C and keep 2~5 minutes, suction filtration dehydration.
Description
Technical field
The invention belongs to food processing field, it particularly relates to a kind of preparation method of allium sesame oil.
Background technology
The fragrance of allium is special.Food service industry is frequently utilized that its special fragrance processes the food of various unique flavors
Product.Using the method for the peculiar fragrance in addition to allium is directly used in itself, its aroma substance can also be extracted again
Use.Which kind of method is specifically selected, it is relevant with the food processed characteristic in itself.
The fragrance of allium is mainly liposoluble substance, and the fragrance of allium can be divided into and just be formed immediately once broken
Aroma substance and by secondary reaction produce aroma substance two parts.Its precursor is half Guang ammonia of non-volatile S- substitutions
Sour sulfoxide.Most important two classes precursor is S- alkane (alkene) base cysteine sulfoxide class and γ glutamy peptides.Wherein the first kind exists
Under the influence of allinnase, the thio sulfinic acid vinegar class of alkane (alkene) base is cut off and formed.Due to its rather unstable, and then dissociate
Into cause taste composition --- thioether.
For the extracting method of essential oil, mainly there are Simultaneous distillation (SDE methods), supercritical extraction, organic solvent
Extraction etc..The plants essential oil of SDE methods extraction is based on the aroma substance of low boiling and polarity, therefore the fragrance for being extracted can not
Reaction raw material fragrance in itself, that is, fragrance distortion comprehensively.Although supercritical extraction effect is good, equipment is wanted
Ask very high.Organic solvent extractionprocess is usually the organic solvents such as acetone, the chloroform of use hypotoxicity, and these organic solvents are easily remained
In essential oil.
Authorization Notice No. discloses a kind of extracting method of scallion oil for the patent of invention of CN 1088342C, and the method is eating
Crude extract is separated after being extraction leek powder with salad oil, is filtered and dehydration obtains final product scallion oil.But this method makes
Temperature is too low, overlong time.Authorization Notice No. provides a kind of leek oil for the patent of invention of the B of CN 101613636
Fresh leek is cut into segment by extracting method, the method, after adding emulsifying agent and salad oil milled mixture, microwave continuous extraction,
Press filtration, collection filtrate and filter residue, point liquid remove water phase, take upper oil phase, add calcium chloride to dry, and the invention can make in leek
Fragrance and taste composition rapidly dissolution at low temperature.All it is to extract scallion oil or leek oil at low temperature due to both approaches,
So the aroma substance and Aroma precursor that are combined with secondary key in raw material are not released, and these compositions are to forming allium
Characteristic chicken flavor there is important effect.
The content of the invention
It is an object of the invention to provide a kind of preparation method of new allium sesame oil, to solve existing method preparation
Allium sesame oil life green gas are heavy, extract incomplete, the unconspicuous problem of characteristic perfume.
The present invention is achieved through the following technical solutions the purpose of the present invention：The preparation method bag of the allium sesame oil
Include：
1) extract first：Clean allium is drained the water, segment, be homogenized with vegetable oil, be heated to 80~120 DEG C simultaneously
Kept for 2~4 minutes, filter to obtain thick Titian oil and residue；
2) profit layering：Added water in residue, stirred, the vegetable oil remained on residue is separated with residue and is entered water layer,
Form the volume ratio of water layer and oil reservoir, adjustment oil reservoir and water layer；
3) precursor release：Add allinnase to water layer, adjustment temperature to 40~65 DEG C, the enzymolysis of pH to 5~6.5 it is 1~3 small
When, then inactivate enzyme；
4) extract again：Stirring, is then centrifuged for separate aqueous layer, oil reservoir, collects oil reservoir, and with step 1) described in thick Titian
Oil merges；
5) vacuum dehydration：Heating in vacuum is to 50~70 DEG C and is kept for 2~5 minutes, suction filtration dehydration, obtains allium sesame oil.
Allium refers to the pungent plant such as onion, garlic, leek.
Step 1) in, it is to will broken once the broken aroma substance for directly being formed in allium to be homogenized with vegetable oil
Just extracted into vegetable oil when broken.The mass ratio of allium and vegetable oil preferably 1: 3~6.Excessive vegetable oil can make to be obtained
Allium sesame oil fragrance level it is not enough, and the energy consumption of subsequent heat, filtration step can be increased.It is of course also possible to root
According to the fragrance level adjustment allium and the ratio of vegetable oil of demand.But the raw green grass or young crops of thick Titian oil obtained by being homogenized with vegetable oil
Gas is denseer, influences the quality of sesame oil, therefore heating is in order to remove raw green gas, while making the aroma substance quilt combined with secondary key
Discharge and be extracted.
Step 2) in, quite a lot of vegetable oil is still adsorbed due to filter residue, being stood after the stirring that adds water can form four layers, the oil on upper strata
The emulsion layer of the emulsion layer, water layer and oil reservoir interface of layer, the water layer of lower floor, oil reservoir and Air Interface.Emulsion layer is planted by allium
Caused by the emulsibility of the protein in thing.The volume ratio of oil reservoir and water layer preferably 1: 3~5.To it is enzyme-added in water layer be in order to right
Aroma precursor material is digested.Oil reservoir can prevent the aroma substance that enzymolysis is formed to scatter and disappear.
Step 3) in, except using allinnase, it is also possible to use other enzymes, such as glycosidase, peptase.Enzymolysis terminates
Afterwards, can inactivate enzyme with supersonic oscillations, while ultrasonic wave also acts as the effect of stirring, it is also possible to make the egg of emulsion layer with salt
White matter coagulation simultaneously makes enzyme denaturation, so as to form obvious profit two-layer, is easy to water-oil separating.Salt adding amount is too low, emulsion layer removal
Not exclusively, salt addition and step 2) water mass volume ratio preferably 2~3: 5.
Step 5) in, stirring is that in order that the vegetable oil on upper strata is distributed in water, oil can fully soak during scattered
Carry the formed aroma substance of enzymolysis.Vacuum condition can reduce the temperature of moisture removal, so as to prevent the allium for preparing fragrant
Oily deterioration.
It is an advantage of the invention that：
The present invention fat-soluble fragrance component in extracting allium is main purpose, is homogenized with vegetable oil by directly straight
Connect and the releasable fragrance thing combined with secondary key is heated once the broken aroma substance for just producing, after homogenate in extraction allium
Matter, then digest Aroma precursor and the aroma substance in allium is fully extracted, make the allium sesame oil of gained
Fragrance is closer to natural allium fragrance.
The fat-soluble aroma substance that enzymolysis is formed is difficult in aqueous phase system to be existed for a long time, can float up to aqueous phase system
Surface, and escape into air.The present invention can in time extract the fat-soluble fragrance that enzymolysis is formed by adding oil reservoir on water layer
Material, while being also recycled the vegetable oil adsorbed on allium residue.
Compared with supercritical extraction, requirement of the method for the present invention to equipment is simpler, and cost is lower, therefore is easier
Industrialized production.
Specific embodiment
The following detailed description of embodiments of the present invention.
Embodiment one
Clean garlic is drained the water, is cut into chunks, pour into soybean oil homogenate, oily garlic mass ratio is 3: 1, is heated to 120 DEG C,
Kept for 2 minutes, the filtering of 80 mesh filter screens is obtained and slightly carry garlic sesame oil and garlic residue.Added water to garlic residue, stirred, make garlic residual
The soybean oil adsorbed on slag is separated with garlic residue.After standing, garlic residue enters water layer, and the soybean adsorbed on garlic residue
It is oily then floating form oil reservoir.Emulsion layer is respectively formed in oil, water termination and oil, Air Interface.Because oil reservoir is excessively thin, added to oil reservoir
Soybean oil, makes the volume ratio of oil reservoir and water layer between 1: 3~5.Allinnase is added to water layer, addition is garlic fresh weight
1%, enzyme activity is 1000U/g, adjustment temperature to 65 DEG C, pH to 5, is incubated 3 hours, then increases the salt of 3 times of garlic fresh weight, is stirred
Mix, remove emulsion layer, while inactivate enzyme, centrifugation water layer and oil reservoir collect oil reservoir, and merge with aforementioned crude Titian oil,
Vacuumize and be heated to 50 DEG C and kept for 5 minutes, then suction filtration, filtrate is garlic sesame oil.
Embodiment two
Clean shallot is drained the water, is cut into chunks, pour into corn oil homogenate, oily green onion mass ratio is 6: 1, is heated to 80 DEG C,
Kept for 5 minutes, the filtering of 60 mesh filter screens is obtained and slightly carry scallion oil and green onion slag, is added water to green onion slag, is stirred, and makes the corn oil adsorbed on green onion slag
Separated with green onion slag, stood, green onion slag falls into water layer, and the corn oil adsorbed on green onion slag then floats into oil reservoir.Oil, water termination and
Oil, Air Interface are respectively formed emulsion layer.Adjustment oil reservoir, makes the volume ratio of oil reservoir and water layer between 1: 3~5.Added to water layer
Allinnase, addition is green onion fresh weight 2%, and enzyme activity is 1000U/g, adjustment temperature to 40 DEG C, pH to 6.5, is digested 3 hours,
Plus the salt of 2 times of green onion fresh weight, then supersonic oscillations, stand, and form obvious profit two-layer, centrifugation water layer and oil reservoir,
Oil reservoir is collected, and is carried scallion oil with aforementioned crude and is merged, vacuumize and be heated to 70 DEG C, holding 2 minutes, then suction filtration, filtrate is green onion
Taste sesame oil.
Embodiment three
Clean leek is drained the water, is cut into chunks, pour into rapeseed oil homogenate, leek and oily mass ratio are 4: 1, are heated to
100 DEG C, kept for 3 minutes, the filtering of 80 mesh filter screens is obtained and slightly carry leek oil and leek slag, is added water to leek slag, is stirred, and makes leek slag
The rapeseed oil of upper absorption is separated with leek slag, is stood, and leek slag falls into water layer, and the rapeseed oil adsorbed on leek slag then floats into
Oil reservoir.Emulsion layer is respectively formed in oil, water termination and oil, Air Interface.Adjustment oil reservoir, makes the volume ratio of oil reservoir and water layer 1: 3
Between~5.Allinnase is added to water layer, addition is leek fresh weight 4%, and enzyme activity is 1000U/g, adjustment temperature to 55
DEG C, pH to 5.5, digest 1 hour, plus 2 times of leek fresh weight salt, then supersonic oscillations stand, and form obvious profit two
Layer, centrifugation water layer and oil reservoir collect oil reservoir, and carry leek oil with aforementioned crude and merge, vacuumize and be heated to 70 DEG C, holding
2 minutes, then suction filtration, filtrate was leek sesame oil.
In above-described embodiment one, two, three, can filter the allium residue obtained by water layer is used to process other food.
Claims (4)
1. the preparation method of allium sesame oil, including：
1) extract first：Clean allium is drained the water, segment, be homogenized with vegetable oil, be heated to 80~120 DEG C and keep
2~4 minutes, filter to obtain thick Titian oil and residue；
2) profit layering：Added water in residue, stirred, the vegetable oil remained on residue is separated with residue and is entered water layer, formed
The volume ratio of water layer and oil reservoir, adjustment oil reservoir and water layer；
3) precursor release：Allinnase is added to water layer, adjustment temperature to 40~65 DEG C, pH to 5~6.5 is digested 1~3 hour,
Then inactivate enzyme；
4) extract again：Stirring, is then centrifuged for separate aqueous layer, oil reservoir, collects oil reservoir, and with step 1) described in thick Titian oil close
And；
5) vacuum dehydration：Heating in vacuum is to 50~70 DEG C and is kept for 2~5 minutes, suction filtration dehydration, obtains allium sesame oil.
2. the preparation method of allium sesame oil as claimed in claim 1, it is characterised in that：The step 1) in allium
It is 1: 3~6 with the mass ratio of vegetable oil.
3. the preparation method of allium sesame oil as claimed in claim 1, it is characterised in that：The step 2) in oil reservoir with
The volume ratio of water layer is 1: 3~5.
4. the preparation method of allium sesame oil as claimed in claim 1, it is characterised in that：After the enzymolysis terminates, then add
Salt.
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| CN104970332A (en) * | 2015-07-17 | 2015-10-14 | 天宁香料（江苏）有限公司 | Preparation method and application of composite spice essence from coriander, chive and cumin |
| CN107149008A (en) * | 2017-04-20 | 2017-09-12 | 广州大学 | A kind of allium flavor oil and its production method |
| CN111165545B (en) * | 2020-01-03 | 2023-12-19 | 广东嘉士利食品集团有限公司 | Shallot-flavored biscuits and preparation method thereof |
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| US4377600A (en) * | 1981-10-30 | 1983-03-22 | Mitsuteru Tomoda | Method for producing deodorized liquid garlic extract |
| CN1074811A (en) * | 1992-01-29 | 1993-08-04 | 四川省广汉市大蒜汁制品厂 | The production method of edible garlic extract oil |
| CN100502686C (en) * | 2002-06-27 | 2009-06-24 | 肖长发 | Method for producing allicin |
| WO2005063953A1 (en) * | 2003-12-31 | 2005-07-14 | Council Of Scientific & Industrial Research | Enzymatic process for preparing spice oil |
| CN100341425C (en) * | 2005-03-10 | 2007-10-10 | 中国农业大学 | Method for extracting garlic oil |
| JP5465479B2 (en) * | 2009-07-17 | 2014-04-09 | 高砂香料工業株式会社 | Onion extract and method for producing the same |
| KR101382600B1 (en) * | 2011-04-06 | 2014-04-10 | 한국식품연구원 | Composition for maintaining antioxidant activity and method of manufacturing the same |
| CN102697048A (en) * | 2012-06-11 | 2012-10-03 | 邯郸市春风科技发展有限公司 | Method for extracting natural active substance in garlic by using ultrasonic wave |
| CN103614230B (en) * | 2013-11-20 | 2014-08-13 | 徐州黎明食品有限公司 | Preparation method of garlic oil |
| CN103598545B (en) * | 2013-11-25 | 2015-05-20 | 海通食品徐州有限公司 | Method for processing onion juice by ultrasonic-assisted biological enzymolysis technology |
| CN104212624A (en) * | 2014-08-27 | 2014-12-17 | 陕西盛迈石油有限公司 | Method for preparing garlic oil by use of enzyme hydrolysis method |
| CN104232311B (en) * | 2014-09-02 | 2016-09-21 | 华南理工大学 | A kind of extracting method of ginger essential oil |
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Effective date of registration: 20191106 Address after: 244000, Longshan Road, Datong Town, Tongling City, Anhui province 102 Patentee after: TONGLING DATONGXIAOMO SESAME OIL CO., LTD. Address before: 214153 Jiangsu province Wuxi Qian Hu Road No. 809 Patentee before: Wuxi Institute of Commerce |