CN104642568A - Preparation method of chive-flavored flavoring oil - Google Patents
Preparation method of chive-flavored flavoring oil Download PDFInfo
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- CN104642568A CN104642568A CN201510028410.1A CN201510028410A CN104642568A CN 104642568 A CN104642568 A CN 104642568A CN 201510028410 A CN201510028410 A CN 201510028410A CN 104642568 A CN104642568 A CN 104642568A
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Abstract
The invention discloses a preparation method of chive-flavored flavoring oil. The preparation method comprises the following steps: (1) peeling fresh chive shells, washing, and crushing the chive into chive slurry by using a beating machine; (2) mixing edible soybean oil with the chive slurry and uniformly oscillating; (3) oscillating by using a constant-temperature water-bath pot to make sure that the volatile flavor component of the chive is fully absorbed; (4) performing suction filtration by using a vacuum suction filter to remove the chive residues to obtain a chive oil mixture; (5) centrifugally separating the chive oil mixture by using a centrifugal machine and taking the supernatant oil liquid of the oil and water separated solution to obtain a flavoring oil product having the fresh chive flavor; (6) adding an additive of chili oil or zanthoxylum oil into the flavoring oil product to obtain the chive-flavored flavoring oil. The preparation method disclosed by the invention is simple in process and short in time consumption; the extracted chive oil is pure in color and fresh and natural in flavor; unique flavor of the fresh chive is effectively retained. Moreover, the shelf life is effectively prolonged by adding natural condiments without adding any additives.
Description
Technical field
The present invention relates to technical field of seasoning processing, particularly relate to a kind of preparation method of chive local flavor flavored oils.
Background technology
Allium, in perennial herb Liliaceae allium, is divided into Bulbus Allii Fistulosi and green onion leaf two parts, the fragrance special due to it and be subject to extensively liking of people.The land area of China plantation green onion is very large, various in style.In nutritional labeling, the moisture of green onion is very high, is approximately 90%, containing a small amount of protein, fat and polysaccharide, simultaneously containing abundant vitamin and mineral matter, comprises vitamin A, vitamin C, vitamin K, iron, calcium and magnesium etc.On flavor substance composition, be mainly sulphur ether material, comprise allyl methyl disulfide, dimethyl disulfide, NSC 97324 etc.Due to the high moisture content of green onion, the feature such as perishable, makes its storage life very short, for the life of people brings inconvenience.Fresh chive flavored oils then remains the distinctive pure and fresh fragrance of fresh green onion, and has good shelf life, therefore has vast application prospect.
Authorization Notice No. is the preparation method that the patent of invention of CN 102228094 A discloses a kind of scallion oil, the method with chive leaf for raw material, with salad oil lixiviate under the high temperature of 120 DEG C-125 DEG C, the finished product that cold filtration is.Said method due to lixiviate under the high temperature of 120 DEG C-125 DEG C, so the original delicate fragrance of chive can not be kept.
Authorization Notice No. is that the patent of invention of CN 1088342 C then have selected with salad oil is solvent, after the extraction of long-time low temperature, is carried out being separated, filtering and dewatering by crude extract, finished product namely.This patent first required time is long, and required total time reaches 8-15 days.Secondly production process is loaded down with trivial details, needs lixiviate, centrifugal, suction filtration, standing separation respectively, dehydrates and refilter.The method that finally this patent selection anhydrous sodium sulfate dehydration refilters removes moisture, but this process may cause the residual of anhydrous sodium sulfate, is unfavorable for the better quality of product.
Authorization Notice No. is that first with emulsifier span and salad oil, the fragrance ingredient to green onion extracts for the patent of invention of CN 101601461 A, then with benzinum and acetone, the taste compound to green onion extracts, and finally both is mixed to get scallion oil.Although the method remains the taste compound of green onion, also result in the residual of organic reagent, this product need be preserved at-17 DEG C simultaneously.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of fresh pure and fresh local flavor of chive that can retain to have a preparation technology of the chive oil of good shelf life without any additive simultaneously.
The present invention adopts following technical scheme:
The concrete steps of the preparation method of chive local flavor flavored oils of the present invention are as follows:
(1) peeling of fresh chive is cleaned up, with beater green onion smashed and make green onion slurry;
(2) edible soybean oil and green onion are starched the ratio mixing with weight ratio 1-3: 1, and shaken well;
(3) raw material step (2) obtained is 35-55 DEG C in temperature, and rotating speed is shake 1-3h with thermostat water bath under the condition of 100-150r/min, and the volatile flavor compounds of green onion is fully absorbed;
(4) then carry out suction filtration with vacuum filtration machine, removing green onion slag obtains scallion oil mixture;
(5) scallion oil mixture is separated 10-20min with centrifuge under 3000-5000r/min, gets the upper strata fluid of water-oil separating liquid, obtain flavored oils's goods with fresh green onion fragrance;
(6) be the ratio of 1: 10-30 with additive and flavored oils's weight ratio, in (5) gained flavored oils goods, add additive chilli oil or Zanthoxylum essential oil, to improve the shelf life of flavored oils, chive local flavor flavored oils of the present invention can be obtained.
In step (2), preferred edible soybean oil and green onion slurry mix with the ratio of weight ratio 2: 1.
In step (3), the raw material preferably step (2) obtained is 45 DEG C in temperature, and rotating speed is shake 2h with thermostat water bath under the condition of 120r/min.
In step (5), preferably scallion oil mixture is separated 15min with centrifuge under 4000r/min.
In step (6), be preferably the ratio of 1: 20 with additive and flavored oils's weight ratio, in (5) gained flavored oils goods, add additive chilli oil or Zanthoxylum essential oil.
In step (6), described Zanthoxylum essential oil is common commercially available Zanthoxylum essential oil or homemade Zanthoxylum essential oil, and the method for self-control Zanthoxylum essential oil is as follows: get common Chinese prickly ash 100g, add soybean oil 250mL, boil 30min with little fire, cooled and filtered, obtain clarification self-control Zanthoxylum essential oil; Common commercially available Zanthoxylum essential oil is purchased from sieve master worker oil and foodstuffs Co., Ltd of Zhongxiang City, and described chilli oil is common commercially available chilli oil, purchased from Fuda, Wuhan edible oil condiment Co., Ltd.
Compared with prior art, advantage of the present invention is:
Present invention process is simple, and consuming time short, the chive oil pure color of extraction, fragrance is fresh and clean, effectively remains the peculiar taste of fresh green onion.And realize while without any additive, effectively extend shelf life by the method for adding natural flavouring, obtain retaining the fresh pure and fresh local flavor of chive and without any additive there are the chive oil goods of good shelf life simultaneously.
The present invention adopts Paschal Oven Method to predict shelf life, with national standard peroxide value higher limit 0.25g/100g (being about 20mmol/kg) for benchmark, judge the difference of scallion oil after not using additive and using additive, and its shelf life is predicted.Found that the scallion oil shelf life not using additive is 176 days, after adding commercial chilli oil and making Zanthoxylum essential oil by oneself, scallion oil shelf life is 240 days, and after adding commercial Zanthoxylum essential oil, scallion oil shelf life is then considerably beyond 240 days.
Accompanying drawing explanation
Fig. 1 is the peroxide value figure of chive oil under different time after the inventive method gained does not use additive and uses additive.
Detailed description of the invention
The following examples describe in further detail of the present invention.
Embodiment 1
The concrete steps of the preparation method of chive local flavor flavored oils of the present invention are as follows:
(1) peeling of fresh chive is cleaned up, with beater green onion smashed and make green onion slurry;
(2) edible soybean oil and green onion slurry are mixed with the ratio of weight ratio 1: 1, and shaken well;
(3) raw material step (2) obtained is 35 DEG C in temperature, and rotating speed is shake 3h with thermostat water bath under the condition of 100r/min, and the volatile flavor compounds of green onion is fully absorbed;
(4) then carry out suction filtration with vacuum filtration machine, removing green onion slag obtains scallion oil mixture;
(5) scallion oil mixture is separated 20min with centrifuge under 3000r/min, gets the upper strata fluid of water-oil separating liquid, obtain flavored oils's goods with fresh green onion fragrance;
(6) be the ratio of 1: 10 with additive and flavored oils's weight ratio, in (5) gained flavored oils goods, add additive chilli oil and Zanthoxylum essential oil, to improve the shelf life of flavored oils, chive local flavor flavored oils of the present invention can be obtained.
In step (6), described Zanthoxylum essential oil is homemade Zanthoxylum essential oil, and the method for self-control Zanthoxylum essential oil is as follows: get common Chinese prickly ash 100g, add soybean oil 250mL, boil 30min, cooled and filtered with little fire, obtains clarification self-control Zanthoxylum essential oil; Described chilli oil is common commercially available chilli oil, purchased from Fuda, Wuhan edible oil condiment Co., Ltd.
Embodiment 2
The concrete steps of the preparation method of chive local flavor flavored oils of the present invention are as follows:
(1) peeling of fresh chive is cleaned up, with beater green onion smashed and make green onion slurry;
(2) edible soybean oil and green onion slurry are mixed with the ratio of weight ratio 3: 1, and shaken well;
(3) raw material step (2) obtained is 55 DEG C in temperature, and rotating speed is shake 1h with thermostat water bath under the condition of 150r/min, and the volatile flavor compounds of green onion is fully absorbed;
(4) then carry out suction filtration with vacuum filtration machine, removing green onion slag obtains scallion oil mixture;
(5) scallion oil mixture is separated 10min with centrifuge under 5000r/min, gets the upper strata fluid of water-oil separating liquid, obtain flavored oils's goods with fresh green onion fragrance;
(6) be the ratio of 1: 30 with additive and flavored oils's weight ratio, in (5) gained flavored oils goods, add additive chilli oil, to improve the shelf life of flavored oils, chive local flavor flavored oils of the present invention can be obtained.
Chilli oil described in step (6) is common commercially available chilli oil, purchased from Fuda, Wuhan edible oil condiment Co., Ltd.
Embodiment 3
The concrete steps of the preparation method of chive local flavor flavored oils of the present invention are as follows:
(1) peeling of fresh chive is cleaned up, with beater green onion smashed and make green onion slurry;
(2) edible soybean oil and green onion slurry are mixed with the ratio of weight ratio 2: 1, and shaken well;
(3) raw material step (2) obtained is 45 DEG C in temperature, and rotating speed is shake 2h with thermostat water bath under the condition of 120r/min, and the volatile flavor compounds of green onion is fully absorbed;
(4) then carry out suction filtration with vacuum filtration machine, removing green onion slag obtains scallion oil mixture;
(5) scallion oil mixture is separated 15min with centrifuge under 4000r/min, gets the upper strata fluid of water-oil separating liquid, obtain flavored oils's goods with fresh green onion fragrance;
(6) be the ratio of 1: 20 with additive and flavored oils's weight ratio, in (5) gained flavored oils goods, add additive Zanthoxylum essential oil, to improve the shelf life of flavored oils, chive local flavor flavored oils of the present invention can be obtained.
In step (6), described Zanthoxylum essential oil is common commercially available Zanthoxylum essential oil, purchased from sieve master worker oil and foodstuffs Co., Ltd of Zhongxiang City.
Fig. 1 is the peroxide value figure of chive oil under different time after the inventive method gained does not use additive and uses additive.
The present invention adopts Paschal Oven Method to predict shelf life, with national standard peroxide value higher limit 0.25g/100g (being about 20mmol/kg) for benchmark, judge the difference of scallion oil after not using additive and using additive, and its shelf life is predicted.Found that the scallion oil shelf life not using additive is 176 days, after adding commercial chilli oil and making Zanthoxylum essential oil by oneself, scallion oil shelf life is 240 days, and after adding commercial Zanthoxylum essential oil, scallion oil shelf life is then considerably beyond 240 days.
Paschal Oven Method predicts that the method for shelf life is as follows: take 100g scallion oil fat, put into the baking oven of 60 DEG C, measure peroxide value every 2 days according to the method in GB " animal and plant fat determination of POV GB/T 5538-2005 ", and draw the graph of relation of peroxide value and time.According to national Specification, peroxide value limitation is 0.25g/100g (being about 20mmol/kg), obtains time N (d) when peroxide value is 20mmol/kg by curve.
According to Arrhenius empirical equation, k=k
0exp (-Ea/RT), reaction rate and shelf life are inversely proportional to.The relation of temperature and shelf life coefficient is as shown in table 1, and selective temperature is normal temperature 20 DEG C, then shelf life coefficient is 16.
Then shelf life computing formula is: shelf life (d)=16 × N (d)
The relation of table 1 temperature and grease shelf life coefficient
Although illustrate and describe embodiments of the invention, for the ordinary skill in the art, be appreciated that and can carry out multiple change, amendment, replacement and modification to these embodiments without departing from the principles and spirit of the present invention, scope of the present invention is by claims and equivalents thereof.
Claims (6)
1. a preparation method for chive local flavor flavored oils, is characterized in that: the concrete steps of described method are as follows:
(1) peeling of fresh chive is cleaned up, with beater green onion smashed and make green onion slurry;
(2) edible soybean oil and green onion are starched the ratio mixing with weight ratio 1-3: 1, and shaken well;
(3) raw material step (2) obtained is 35-55 DEG C in temperature, and rotating speed is shake 1-3h with thermostat water bath under the condition of 100-150r/min, and the volatile flavor compounds of green onion is fully absorbed;
(4) then carry out suction filtration with vacuum filtration machine, removing green onion slag obtains scallion oil mixture;
(5) scallion oil mixture is separated 10-20min with centrifuge under 3000-5000r/min, gets the upper strata fluid of water-oil separating liquid, obtain flavored oils's goods with fresh green onion fragrance;
(6) be the ratio of 1: 10-30 with additive and flavored oils's weight ratio, in step (5) gained flavored oils goods, add additive chilli oil or Zanthoxylum essential oil, be i.e. obtained chive local flavor flavored oils of the present invention.
2. the preparation method of chive local flavor flavored oils as claimed in claim 1, is characterized in that: in step (2), and edible soybean oil and green onion slurry mix with the ratio of weight ratio 2: 1.
3. the preparation method of chive local flavor flavored oils as claimed in claim 1, it is characterized in that: in step (3), raw material step (2) obtained is 45 DEG C in temperature, and rotating speed is shake 2h with thermostat water bath under the condition of 120r/min.
4. the preparation method of chive local flavor flavored oils as claimed in claim 1, is characterized in that: in step (5), scallion oil mixture is separated 15min with centrifuge under 4000r/min.
5. the preparation method of chive local flavor flavored oils as claimed in claim 1, it is characterized in that: in step (6), be the ratio of 1: 20 with additive and flavored oils's weight ratio, in (5) gained flavored oils goods, add additive chilli oil or Zanthoxylum essential oil.
6. the preparation method of chive local flavor flavored oils as claimed in claim 1, it is characterized in that: in step (6), described Zanthoxylum essential oil is common commercially available Zanthoxylum essential oil or homemade Zanthoxylum essential oil, the method of self-control Zanthoxylum essential oil is as follows: get common Chinese prickly ash 100g, add soybean oil 250mL, boil 30min with little fire, cooled and filtered, obtain clarification self-control Zanthoxylum essential oil; Described chilli oil is common commercially available chilli oil.
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| CN201510028410.1A CN104642568A (en) | 2015-01-21 | 2015-01-21 | Preparation method of chive-flavored flavoring oil |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970329A (en) * | 2015-06-30 | 2015-10-14 | 南阳汇萃植物制品有限公司 | Allocable flavored oil and preparation method thereof |
| CN105661451A (en) * | 2016-01-19 | 2016-06-15 | 漯河乐佳食品科技有限公司 | Chive oil essence |
| CN106106842A (en) * | 2016-06-24 | 2016-11-16 | 山东天博食品配料有限公司 | A kind of goldball onion quintessence oil and preparation method thereof |
| CN106343044A (en) * | 2016-08-25 | 2017-01-25 | 山东天博食品配料有限公司 | Stir-frying flavor oil and preparation method thereof |
| CN108977269A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of onion oil and preparation method thereof |
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| CN102038044A (en) * | 2009-10-12 | 2011-05-04 | 浙江科技学院 | Supercritical CO2 extraction process of onion oil |
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| CN102613315A (en) * | 2012-03-29 | 2012-08-01 | 天津春发生物科技集团有限公司 | Fried scallion-flavored blend oil and preparation method thereof |
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2015
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| CN102038044A (en) * | 2009-10-12 | 2011-05-04 | 浙江科技学院 | Supercritical CO2 extraction process of onion oil |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970329A (en) * | 2015-06-30 | 2015-10-14 | 南阳汇萃植物制品有限公司 | Allocable flavored oil and preparation method thereof |
| CN105661451A (en) * | 2016-01-19 | 2016-06-15 | 漯河乐佳食品科技有限公司 | Chive oil essence |
| CN105661451B (en) * | 2016-01-19 | 2018-08-21 | 漯河乐佳食品科技有限公司 | A kind of small chive oil essence |
| CN106106842A (en) * | 2016-06-24 | 2016-11-16 | 山东天博食品配料有限公司 | A kind of goldball onion quintessence oil and preparation method thereof |
| CN106343044A (en) * | 2016-08-25 | 2017-01-25 | 山东天博食品配料有限公司 | Stir-frying flavor oil and preparation method thereof |
| CN108977269A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of onion oil and preparation method thereof |
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Inventor after: Xu Xiaoyun Inventor after: Wu Qingmei Inventor after: Pan Sidie Inventor after: Wang Kexing Inventor before: Xu Xiaoyun Inventor before: Tian Xiuli |
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Effective date of registration: 20151204 Address after: 430070, Lion Hill Street, Nanhu Lake, Hongshan District, Hubei, Wuhan Applicant after: Huazhong Agricultural University Address before: 430012, No. 4, building 16-47, worker peasant Road, Jiang'an District, Hubei, Wuhan, 1 Applicant before: Xu Xiaoyun |
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Application publication date: 20150527 |