CN104982556A - Oil with cumin flavor, and preparation method for oil - Google Patents
Oil with cumin flavor, and preparation method for oil Download PDFInfo
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- CN104982556A CN104982556A CN201510371298.1A CN201510371298A CN104982556A CN 104982556 A CN104982556 A CN 104982556A CN 201510371298 A CN201510371298 A CN 201510371298A CN 104982556 A CN104982556 A CN 104982556A
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Abstract
The invention discloses an oil with cumin flavor, and a preparation method for the oil. The oil is prepared from the following raw materials in parts by weight: 30-50 parts of cumin and peanut essential oil, 1-3 parts of salt and 3-10 parts of chili oil, wherein the cumin and peanut essential oil is obtained by extracting cumin and peanut kernels according to the supercritical CO2 extraction technology; in the supercritical CO2 extraction process, extraction is carried out twice; in addition, in the extraction process, through the synergistic extraction effect of peanut essential oil and cumin essential oil, the extraction rate of the cumin and peanut essential oil is greatly increased; the prepared oil with cumin flavor is rich in flavor, convenient to use, nutritious, and health.
Description
Technical field
The present invention relates to a kind of food spice and preparation method thereof, particularly relate to a kind of cumin flavor oil and preparation method thereof.
Background technology
Cumin is a kind of important flavouring, its fragrant odour and strong, and special standby being applicable to makes delicious meat products.The main nutrient composition of cumin is fat, protein and flavor substance, and its flavor substance is mainly cumal, the processing method of cumin traditional at present, be the flavoring being processed into powdery, but the shortcoming of this series products is flavor substance easily to be lost, inferior quality.The flavor substance of cumin is extracted, is prepared into essential oil, class and the local flavor of product can be improved.Chinese patent CN 103555426 A discloses a kind of preparation method of ripe Flavor cumin essential oil, be placed on by cumin in wine, room temperature steeping in wine 4 ~ 24h, obtains raw material for subsequent use, then by after raw material frying a period of time for subsequent use, extract by supercritical carbon dioxide equipment.And adopt in the process of supercritical carbon dioxide extracting essential oil, and owing to not using entrainer, cause the extraction yield of essential oil lower, on the contrary can lower than the abstraction technique of more existing chemistry.How to improve supercritical CO
2while the extraction yield of extraction cumin essential oil, can prepare again the ziran oil of characteristic local flavor, be the problem needing to solve.
Summary of the invention
The object of this invention is to provide a kind of cumin flavor oil and preparation method thereof, utilize supercritical CO
2abstraction technique extracts essential oil from cumin and shelled peanut, and then carry out composite with salt and chilli oil, the flavor oil of preparation is with rich flavor, is of high nutritive value.
The present invention is by the following technical solutions:
The invention provides a kind of cumin flavor oil, prepared by the raw material of following weight portion: cumin peanut essential oil 30 ~ 50 weight portion, salt 1 ~ 3 weight portion, chilli oil 3 ~ 10 weight portion.
The present invention also provides a kind of preparation method of cumin flavor oil, comprises the following steps:
Step 1, adopts supercritical CO
2cumin peanut essential oil prepared by extraction cumin and shelled peanut;
Step 2, is undertaken composite by the cumin peanut essential oil prepared and salt and chilli oil.
Preferably, in described step 1, shelled peanut mixes with cumin, at 50 ~ 60 DEG C after dry 48h, pulverizes.
Preferably, the granularity after the pulverizing of described cumin and shelled peanut is 20 ~ 50 orders.
Preferably, in described step 1, supercritical CO
2extraction adopts the method for reextraction.
Preferably, described reextraction method comprises:
First time extraction: extracting pressure is 25 ~ 45Mpa, and extraction temperature is 35 ~ 55 DEG C, CO
2flow is 25 ~ 45L/h, and extraction time is 3 ~ 5min;
Second time extraction: after first time extraction, unload and be depressed into atmospheric pressure, then carry out second time extraction, extracting pressure is 25 ~ 45Mpa, and extraction temperature is 35 ~ 55 DEG C, CO
2flow is 25 ~ 45L/h, and extraction time is 2.5h ~ 3.5h.
Adopt the method for reextraction, as CO in extraction kettle
2pressure when reaching 25 ~ 45Mpa, CO
2be in Supercritical Conditions, the organization internal of cumin and peanut can be entered, dissolve the flavor substance in cumin and peanut, but CO
2need the resistance to mass tranfer overcoming cumin and peanut organization internal, cumin and peanut grease could be extracted.Therefore, CO is worked as
2after entering the organization internal 3 ~ 5min of cumin and peanut, by the Pressure Drop of extraction kettle inside to atmospheric pressure, CO
2then become gas to come from the organization internal effusion of cumin and peanut, thus the internal structure of cumin and peanut can be destroyed, reduce the resistance to mass tranfer of cumin and peanut, thus be more conducive to follow-up extraction process.
Preferably, supercritical CO in described step 1
2in extraction, separating step comprises:
First enter row in separating still I to be separated, its separating pressure is 6 ~ 10 Mpa, separation temperature 30 ~ 50 DEG C;
Enter in separating still II again and be separated, its separating pressure is 4 ~ 6 Mpa, separation temperature 30 ~ 50 DEG C.
The invention has the beneficial effects as follows:
Cumin flavor oil prepared by the present invention is allocated by cumin peanut essential oil, salt and chilli oil to form, there is the fragrance that cumin is strong, and have pungent and saline taste concurrently, can replace this several flavoring of cumin powder, chilli powder, salt and salad oil, and the cumin peanut essential oil used in cumin flavor oil adopts supercritical CO
2abstraction technique extracts from cumin and shelled peanut, and this abstraction technique can retain the flavor substance in cumin and peanut essential oil to greatest extent, and not residual.Supercritical CO in the present invention
2extraction adopts the method for reextraction, namely works as CO
2after reaching the extracting pressure of cumin and peanut, unload and be depressed into atmospheric pressure, and then carry out reextraction, or adopt the mode of ladder release, the resistance to mass tranfer of cumin and peanut grease can be reduced like this, increase extraction yield.Supercritical CO in the present invention
2the extraction yield of extraction cumin and peanut essential oil is 29.5% ~ 35.3%.In addition, in extraction process, rear hybrid extraction pulverized by cumin and shelled peanut, cumin essential oil and peanut essential oil have the effect of synergic solvent extraction in the process of extraction, be equivalent to employ entrainer in supercritical extract, the extraction yield of cumin and peanut flavor material can be increased, adopt supercritical CO
2the extraction yield that abstraction technique extracts separately cumin and shelled peanut is 24.5%, and the synergic solvent extraction of visible cumin and peanut is respond well.The essential oil extracted and salt, chilli oil are composite, with rich flavor, can be widely used in the culinary art of meat products, barbecue goods, simple and convenient, nutritious.
Detailed description of the invention
Utilize supercritical CO
2when abstraction technique extraction cumin and peanut essential oil, as the CO of high pressure
2fluid first time enters extraction kettle when extracting, CO
2fluid enters the inside configuration of cumin and peanut by diffusion mass transfer, dissolves fully the cumin and peanut essential oil being free on solid matrix, but the cumin fettered by solid matrix and peanut essential oil due to resistance to mass tranfer comparatively large, CO
2be difficult to enter, meanwhile, cumin and peanut essential oil are difficult to the constraint departing from solid matrix, are extracted being difficult to.Therefore CO
2after reaching supercriticality, CO
2the inside configuration that can enter cumin and peanut dissolves cumin and peanut essential oil, then unloads and is depressed into atmospheric pressure, such CO
2fluid becomes gas and overflows from the inside configuration of cumin and peanut, and then boosting extracts, such CO
2dissolve and effusion at cumin and peanut inside configuration, the resistance to mass tranfer of cumin and peanut essential oil can be reduced, thus improve extraction yield.
Preferably, at CO
2after reaching supercriticality, CO
2the inside configuration that can enter cumin and peanut dissolves cumin and peanut essential oil, then adopts the mode of ladder release, by the Pressure Drop to 15 of extraction kettle ~ 20Mpa, CO
2solubility reduce, part CO
2overflow from the inside configuration of cumin and peanut, remaining part CO
2continue to dissolve cumin and peanut essential oil, then unload and be depressed into atmospheric pressure, CO
2gas is overflowed completely, CO
2dissolve and effusion in the inside configuration of cumin and peanut, by the destruction of the expansion and matrix structure that cause cumin and peanut structure, CO in cumin and peanut structure
2diffusion mass transfer passage will improve.
Because the present invention adopts supercritical CO
2abstraction technique extracts the flavor substance in cumin and peanut simultaneously, some low molecular volatile oil wherein in cumin and peanut can first be extracted, these low molecular volatile oil be preferentially extracted out can play the effect of entrainer, thus promote that some large molecule greases are at CO
2solubility in fluid, increases extraction yield.
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
Take 400g shelled peanut, 400g cumin, toast 48h at 50 DEG C in drying baker after, be crushed to 20 orders.Then be placed in extraction kettle, arranging extracting pressure is 25Mpa, CO
2flow is 25L/h, extracts 3min, unload and be depressed into atmospheric pressure, boost to 25Mpa afterwards, arrange CO under the condition of 35 DEG C
2flow is 25L/h, and extraction temperature is 35 DEG C, extraction 3.5h.After having extracted, be dissolved with the CO of peanut essential oil and cumin essential oil
2fluid enters in separating still, and the pressure then arranging separating still I is 6Mpa, and temperature is 30 DEG C, and the pressure of separating still II is 4Mpa, and temperature is 30 DEG C, collects the essential oil in separating still, obtains cumin peanut essential oil.The cumin peanut essential oil weighing preparation is 236g, and add salt 7.87g, chilli oil 23.6g, stirs, and prepares cumin flavor oil.
The extraction yield calculating essential oil is 29.5%.
Embodiment 2
Take 400g shelled peanut, 400g cumin, toast 48h at 60 DEG C in drying baker after, be crushed to 50 orders.Then be placed in extraction kettle, arranging extracting pressure is 45Mpa, CO
2flow is 45L/h, extracts 5min, then unload and be depressed into atmospheric pressure under the condition of 55 DEG C, afterwards at the pressure of 45Mpa, and CO
2flow is 45L/h, and temperature is extract 2.5h at 55 DEG C.Then the pressure arranging separating still I is 10Mpa, and temperature is 50 DEG C, and the pressure of separating still II is 6Mpa, and temperature is 50 DEG C.The cumin peanut essential oil weighing preparation is 240g, and add salt 14.4g, chilli oil 48g, stirs, and prepares cumin flavor oil.
The extraction yield calculating essential oil is 30%.
Embodiment 3
Take 400g shelled peanut, 400g cumin, toast 48h at 55 DEG C in drying baker after, be crushed to 30 orders.Then being placed in extraction kettle, to arrange extracting pressure be 35Mpa, CO
2flow is 35L/h, extracts 4min, then unload and be depressed into atmospheric pressure under the condition of 40 DEG C, afterwards at the pressure of 35Mpa, and CO
2flow is 35L/h, and temperature is extract 3h at 40 DEG C.Then the pressure arranging separating still I is 9Mpa, and temperature is 40 DEG C, and the pressure of separating still II is 5Mpa, and temperature is 40 DEG C.The cumin peanut essential oil weighing preparation is 270g, and add salt 13.5g, chilli oil 67.5g, mixes, and prepares cumin flavor oil.
The extraction yield calculating essential oil is 33.75%.
Embodiment 4
Extract cumin peanut essential oil according to the method identical with embodiment 3, difference is, cumin and shelled peanut are placed in extraction kettle, and arranging extracting pressure is 35Mpa, CO
2flow is 35L/h, extracts 2min, be then depressurized to 18Mpa under the condition of 40 DEG C, continues extraction 2min, unloads and be depressed into atmospheric pressure, afterwards at the pressure of 35Mpa, and CO
2flow is 35L/h, and temperature is extract 3h at 40 DEG C.The cumin peanut essential oil weighing preparation is 282g, and add salt 14.1g, chilli oil 56.4g, stirs, and prepares cumin flavor oil.
The extraction yield calculating essential oil is 35.3%.
Comparative example 1
Extract cumin peanut essential oil according to embodiment 3 same way, be after difference, cumin and peanut extract separately, take 400g shelled peanut, and the peanut essential oil weighing preparation is 140.6g.
Take 400g cumin equally, prepare cumin essential oil in the mode identical with embodiment 3, the cumin essential oil weighing preparation is 55.3g.
Preparing merely the extraction yield that cumin and peanut essential oil obtain cumin peanut essential oil is 24.5%.
Claims (7)
1. a cumin flavor oil, is characterized in that, is prepared by the raw material of following weight portion: cumin peanut essential oil 30 ~ 50 weight portion, salt 1 ~ 3 weight portion, chilli oil 3 ~ 10 weight portion.
2. a preparation method for a kind of cumin flavor oil as claimed in claim 1, is characterized in that, comprise the following steps:
Step 1, adopts supercritical CO
2cumin peanut essential oil prepared by abstraction technique extraction cumin and shelled peanut;
Step 2, by the cumin peanut essential oil for preparing and salt and chilli oil composite.
3. the preparation method of a kind of cumin flavor oil according to claim 2, is characterized in that, in described step 1, cumin and shelled peanut mixing, at 50 ~ 60 DEG C after dry 48h, pulverize.
4. the preparation method of a kind of cumin flavor oil according to claim 3, is characterized in that, described cumin and shelled peanut pulverize after granularity be 20 ~ 50 orders.
5. the preparation method of a kind of cumin flavor oil according to claim 2, is characterized in that, in described step 1, and supercritical CO
2abstraction technique adopts the method for reextraction.
6. the preparation method of a kind of cumin flavor oil according to claim 5, is characterized in that, described reextraction method comprises:
First time extraction: extracting pressure is 25 ~ 45Mpa, and extraction temperature is 35 ~ 55 DEG C, CO
2flow is 25 ~ 45L/h, and extraction time is 3 ~ 5min;
Second time extraction: after first time extraction, unload and be depressed into atmospheric pressure, then carry out second time extraction, extracting pressure is 25 ~ 45Mpa, and extraction temperature is 35 ~ 55 DEG C, CO
2flow is 25 ~ 45L/h, and extraction time is 2.5h ~ 3.5h.
7. the preparation method of a kind of cumin flavor oil according to claim 2, is characterized in that, supercritical CO in described step 1
2in extraction, separating step comprises:
First enter in separating still I and be separated, its separating pressure is 6 ~ 10 Mpa, separation temperature 30 ~ 50 DEG C;
Enter in separating still II again and be separated, its separating pressure is 4 ~ 6 Mpa, separation temperature 30 ~ 50 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919013A (en) * | 2016-06-28 | 2016-09-07 | 吉林福瑞德食品有限公司 | Spiced water-soluble essential oil as well as preparation method thereof and application thereof in processing of soybean textured protein product |
| CN108998232A (en) * | 2018-09-11 | 2018-12-14 | 韩城市宏达花椒香料有限公司 | A kind of preparation method of ziran oil |
| CN109097188A (en) * | 2018-09-11 | 2018-12-28 | 韩城市宏达花椒香料有限公司 | A kind of preparation method of shortening ziran oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101624557A (en) * | 2009-07-31 | 2010-01-13 | 重庆市日用化学工业研究所 | Method for extracting neroli absolute by supercritical carbon dioxide |
| CN101993782A (en) * | 2010-12-01 | 2011-03-30 | 重庆市日用化学工业研究所 | Supercritical carbon dioxide extraction method of gardenia essential oil |
| CN103289819A (en) * | 2013-06-09 | 2013-09-11 | 刘睿 | Process of extracting fructus cannabis oil by supercritical CO2 extraction |
| CN103555426A (en) * | 2013-10-11 | 2014-02-05 | 山东天博食品配料有限公司 | Preparation method for cumin essential oil with cooked flavor |
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2015
- 2015-06-30 CN CN201510371298.1A patent/CN104982556B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101624557A (en) * | 2009-07-31 | 2010-01-13 | 重庆市日用化学工业研究所 | Method for extracting neroli absolute by supercritical carbon dioxide |
| CN101993782A (en) * | 2010-12-01 | 2011-03-30 | 重庆市日用化学工业研究所 | Supercritical carbon dioxide extraction method of gardenia essential oil |
| CN103289819A (en) * | 2013-06-09 | 2013-09-11 | 刘睿 | Process of extracting fructus cannabis oil by supercritical CO2 extraction |
| CN103555426A (en) * | 2013-10-11 | 2014-02-05 | 山东天博食品配料有限公司 | Preparation method for cumin essential oil with cooked flavor |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919013A (en) * | 2016-06-28 | 2016-09-07 | 吉林福瑞德食品有限公司 | Spiced water-soluble essential oil as well as preparation method thereof and application thereof in processing of soybean textured protein product |
| CN108998232A (en) * | 2018-09-11 | 2018-12-14 | 韩城市宏达花椒香料有限公司 | A kind of preparation method of ziran oil |
| CN109097188A (en) * | 2018-09-11 | 2018-12-28 | 韩城市宏达花椒香料有限公司 | A kind of preparation method of shortening ziran oil |
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| CN104982556B (en) | 2018-04-20 |
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