CN102067918A - Tricholoma matsutake sing oil and preparation method and application thereof - Google Patents
Tricholoma matsutake sing oil and preparation method and application thereof Download PDFInfo
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Landscapes
- Edible Oils And Fats (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to tricholoma matsutake sing oil, which is prepared from tricholoma matsutake sing and vegetable oil in a weight ratio of 1:(3-5). The invention also provides a method for preparing the tricholoma matsutake sing oil by performing supercritical carbon dioxide extraction on tricholoma matsutake sing powder and uniformly mixing tricholoma matsutake sing extract and the vegetable oil. The tricholoma matsutake sing oil can be used as edible oil.
Description
Technical field
The present invention relates to a kind of edible fungi oil, be specifically related to a kind of matsutake bacterium oil and its production and application.
Background technology
Matsutake (Tricholoma Matsutake Sing) has another name called loose bacterium, Song Qin, Trichotoma matsutake.Matsutake belongs to Basidiomycotina, Hymenomycetes, Agaricales, Tricholomataceae, Tricholoma.There was record Song dynasty " being engaged in anxious herbal through history card class ".Matsutake is the endemic species in area, Asia, mainly is distributed in Japan, the Korea peninsula and China northeast, southwest and Taiwan Province.Matsutake mushroom body plumpness, the pleasant aroma, meat is very delicious, and very high nutritive value and medical value are arranged, and cancer suppressing ratio is up to 90%.Matsutake also has very high medical value.It is documented that matsutake has is antitumor, antibiotic, antiviral, antimycotic, the effect of anti-diabetic, anti-inflammatory.The delicious food of matsutake and drug effect have caused people's extensive concern, but up to the present still can not carry out artificial cultivation to it.To studies show that of matsutake, the constituent complexity of matsutake has plurality of active ingredients, can prevent and the multiple disease of treatment.
Fragrance matter mainly is divided into volatile material and volatile material not in the edible mushroom.Volatile material mainly is some aliphatic compounds, as 1-octene-3-alcohol, and 2-octen-1-ol, 1-octene-3 ketone and 3-octanone etc.In these several compounds, 1-octene-3-alcohol is considered to the largest source of mushroom flavor.Volatile material in the matsutake has the value of utilization most in all mushrooms, good except taste, also has some biologically active, and is anti-oxidant as reducing cholesterol, immunomodulate, and antitumaous effect.Volatile materials in the different brackets matsutake is different.Volatile materials in the matsutake of giving birth to matsutake and boiling also has difference.In the matsutake of ad eundem, give birth in the matsutake and mainly contain phenylpropanol, (E)-and the 2-octen-1-ol, dimethyl sulfone, (2,3)-dihydrofuran ketone etc. mainly contain phenmethylol, methyl benzoate in the relative matsutake that boiled, 2,4-dimethyl furan two hydracids, 1-octene-3-alcohol etc.
In order to improve mouthfeel or to tart up, added some manually synthetic compositions in commercially available now part flavoring products and the flavored oils, some composition is very unfavorable to health, does not meet the health diet theory.
Do not find as yet that at present matsutake is made edible fungi oil is used for the product of seasoning.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of, edible fungi oil pure natural, that do not conform to artificial synthetic ingredient that extract with physics mode, this edible fungi oil can improve the local flavor of vegetable, it is a kind of novel flavored oils, can make to produce the distinctive fragrance of matsutake in the vegetable, improve eater's appetite.The original nutritional labeling that has kept matsutake in this oil contains fat-soluble polysaccharide, amino acid, protein, polypeptide, steroid class, terpene, volatile oil, grease and plurality of enzymes in the matsutake.
For realizing purpose of the present invention, the invention provides a kind of matsutake bacterium oil, its by matsutake bacterium and vegetable oil by 1: the weight ratio of 3-5 is made, and preferably, the weight ratio of described matsutake bacterium and described vegetable oil is 1: 3.
The unsaturated fatty acid content of vegetable oil of the present invention is higher than 80%, preferred no taste own or the light vegetable oil of taste; More preferably, described vegetable oil is selected from sunflower oil, camellia seed oil, olive oil, corn oil or grape pip wet goods.
Unsaturated fatty acid content is higher than 80% in the selected vegetable oil of the present invention, can guarantee that like this active ingredient of matsutake bacterium can oxidizedly not destroyed; Preferred no taste own or the very light vegetable oil of taste can not covered the distinctive fragrance of matsutake like this, can satisfy consumers in general to the color of flavored oils and comprehensive demand of nutrition.
In the preferred vegetable oil of the present invention, sunflower oil belongs to low fat oils, golden yellow color, clear and bright bright.Propagandize back taste delicate fragrance hotly, do not have greasy feeling, be applicable to the consumer of all ages and classes, more helpful to the elderly.In Asia wealthy nations such as American-European developed country and Singapore, sunflower oil as main edible oil.The linoleic acid content of sunflower oil is higher than on the market rapeseed oil, Semen setariae oil and soybean oil far away up to 66%.In addition, sunflower oil also contains lecithin and carrotene etc., does not contain harmful substances such as erucic acid, cholesterol, and long-term eating can be prevented disease of skin, bronchiectasis and yctalopia, can reduce human blood-pressure, lower serum cholesterol.
Camellia seed oil (having another name called Wild camellia seed oil, tea-seed oil, camellia seed oil) is taken from the seed of tea oil tree.Do not contain erucic acid, cholesterol, aflatoxins and other additive in the camellia seed oil.After tested: unrighted acid is up to more than 90% in the camellia seed oil, oleic acid reaches 80-83%, linoleic acid reaches 7-13%, and is rich in protein and vitamin A, B, D, E etc., and especially its contained abundant leukotrienes is needed by human and can not synthesizes.Take for a long time and can improve blood circulation, promotion digestive system function, enhancing internal system function, strengthen bone, pre-anti-cancer, radiation proof and have effect anti-ageing, protection skin.
The monounsaturated fatty acids that contains 65.8-84.9% in the olive oil.Monounsaturated fatty acids is except supplying with a large amount of heat energy of human body, can also adjust the ratio of high and low density lipoprotein cholesterol in the human plasma, can increase the equilibrium concentration of the HDL in the human body behind the edible olive oil, to guarantee the requirement of human body to cholesterol.But also can reduce the concentration of LDL-C in the blood plasma, excessive to prevent cholesterol in human body.Monounsaturated fatty acids is a significant benefit to the health of the heart, brain, kidney, blood vessel.
Also contain the polyunsaturated fatty acid about 3.5-22% in the olive oil, polyunsaturated fatty acid can be divided into omega-fatty acid (leukotrienes) and ω-6 aliphatic acid (linoleic acid) again.These all are the aliphatic acid that can not self synthesize again of needed by human, so be also referred to as essential fatty acid.The world medical circle many decades studies have shown that essential fatty acid: when the content ratio of the omega-fatty acid of human body and ω-6 aliphatic acid was 1: 4, various diseases was difficult to the invasion human body.And the ratio of contained essential fatty acid just in time is 1: 4 in the olive oil, and similar with human milk.
In addition, contain abundant micro-squalene, Flavonoid substances and polyphenolic substance in the olive oil, can strengthen the immunity of human body, delay senility.It also contains micro-carrotene, vitamin E and multiple liposoluble vitamin, and these all are the essential nutriments of human organ.Therefore current medical circle is known as olive oil and benefits one of healthy eating oil most.Western countries such as the U.S., Germany are written into pharmacopeia to olive oil already.
Olive oil is stimulating circulation, is improving digestive system function, protection skin, is improving the internal system function, strengthening and good effect is all arranged aspect the skeletal system, can also anti-cancer, radiation proof, anti-ageing, prevention cardiovascular and cerebrovascular disease.
Corn oil claims maize germ oil again, be a kind of high-quality edible vegetable oil, contain 86% unrighted acid, wherein linoleic acid accounts for 55%, oleic acid accounts for 30%, also contains nutritional labelings such as vitamin E, vitamin A, the black alcohol of plant, lecithin, coenzyme, bata-carotene.The aliphatic acid of corn oil is systematicness in triglycerides arranges, and does not contain chlorophyll, also has goodish stability during degree of depth frying, than other oil is arranged the long shelf-life.The corn oil color and luster is yellowish transparent, and suitable cooking fried and frying oil, both can keep the color and luster fragrance of vegetables and food, do not lose nutritive value.Normal food corn oil can prevent the sclerosis of artery congee, and high healthy nutritive value is arranged.
Contain OPC (OPC) in the grape-kernel oil, it is anti-oxidant, the strongest material of finding among the present natural person of removing free radical ability, its oxidation activity is 50 times, ascorbic 20 times of vitamin E, can prevent the generation of various diseases, particularly to angiocardiopathy.The grape-kernel oil water white transparency is fit to do cold and dressed with sauce with oil, and making salad, cold and dressed with sauce vegetables only use a spot of grape-kernel oil just can achieve the goal, and can fully keep the original local flavor of vegetables.
Matsutake bacterium of the present invention oil is by supercritical carbon dioxide extracting matsutake bacterium powder, matsutake bacterium extract and vegetable oil mixed to obtain then.
Wherein, described matsutake bacterium powder is the 50-80 order.
The condition of described supercritical carbon dioxide extracting is as follows:
Pressure: extraction kettle 35-50MPa, separating still one 10-20MPa, separating still two 3-8MPa;
Temperature: extraction kettle 40-50 ℃, separating still one 35-40 ℃, separating still two 20-30 ℃;
The extraction time: 40-60min after the pressure stability.
Another object of the present invention provides the preparation method of described matsutake bacterium oil, and this method comprises by supercritical carbon dioxide extracting matsutake bacterium powder, then the step that matsutake bacterium extract and vegetable oil are mixed.
Be specially: get the matsutake bacterium, drying is ground into 50-80 purpose powder; By supercritical carbon dioxide extracting, the matsutake bacterium extract (being matsutake bacterium essential oil) that extraction is obtained mixes with vegetable oil, and the amount of wherein said vegetable oil is 3-5 a times of matsutake bacterium powder weight.
Wherein, the matsutake bacterium can obtain the matsutake bacterium essential oil of 1-3% behind supercritical carbon dioxide extracting, and the mixed proportion of matsutake bacterium essential oil and vegetable oil is 1: in the scope of 100-300, preferably 1: in the scope of 150-200, more preferably be 1: 150.The condition of described supercritical carbon dioxide extracting is as follows:
Pressure: extraction kettle 35-50MPa, separating still one 10-20MPa, separating still two 3-8MPa;
Temperature: extraction kettle 40-50 ℃, separating still one 35-40 ℃, separating still two 20-30 ℃;
The extraction time: 40-60min after the pressure stability.
Preferably, the present invention's method of preparing matsutake bacterium oil comprises the steps:
1) dry matsutake bacterium being pulverized is 65 purpose powder;
2) adopt the described matsutake oil-bound distemper of supercritical carbon dioxide extracting end, extraction kettle pressure is 45MPa, and temperature is 50 ℃; Separating still one pressure is 15MPa, and temperature is 40 ℃; Separating still two pressure are 5MPa, and temperature is 20 ℃; After the pressure stability, extraction 60min obtains matsutake bacterium extract;
3) described matsutake bacterium extract and vegetable oil are mixed.
The present invention also provides the application of described matsutake bacterium oil in the preparation edible oil.Matsutake bacterium oil of the present invention can be particularly suitable for Baoshang and use as the product of seasoning.
The present invention is raw material for the edible oil field provides a kind of natural wild edible fungus oil with natural matsutake bacterium, extracts its effective ingredient, is being equipped with quality plant oil, after mixing in strict accordance with the certain proportion proportioning.
In a preferred embodiment, the present invention is a primary raw material with matsutake and sunflower oil.Utilize method of the present invention liposoluble constituent in the matsutake in manufacturing process to be dissolved in fully in the base oil sunflower oil, composition can not change.Its active ingredient and biologically active have effectively been guaranteed.
At vegetable oil of the present invention; in a preferred embodiment, the present invention selects sunflower oil, because its undersaturated content of fatty acid is than higher; after mixing, can protect the liposoluble constituent in the matsutake not change, make the constant product quality of producing.Be convenient to preserve.
The invention has the advantages that:
1, processing mode is fairly simple, and product quality is controlled easily.Active ingredient in the raw material is changed.
2, the contained good long preservation of liposoluble constituent energy that flavour is arranged of matsutake in the product of the present invention can be preserved about 18 months, and then be guaranteed the quality of oil product.
3, the matsutake slag behind the supercritical extract essential oil can utilize once more, for example makes tasty agents, mushroom essence etc., in addition, can also extract remaining amino acid and polysaccharide.
4, after matsutake bacterium oil of the present invention adds vegetable, flavour and the fragrance of matsutake bacterium is arranged, can improve consumer's appetite.
5, the composition in the matsutake bacterium oil of the present invention all be product contain composition naturally, do not add any artificial synthetic ingredient, be the pollution-free food of pure natural.
6, matsutake bacterium oil of the present invention provides a kind of novel flavouring of convenience that is rich in multiple nutrients such as fat-soluble polysaccharide, amino acid, protein, polypeptide, steroid class, terpene, volatile oil, grease, enzyme for common people.
7, the matsutake bacterium oil quality that obtains by method of the present invention is stable, can preserve 18 months under the long shelf-life, normal temperature condition.
The specific embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
The preparation method of embodiment 1 matsutake bacterium oil
1) get dry matsutake bacterium 1kg, pulverizing is 65 purpose powder;
2) adopt supercritical carbon dioxide extracting matsutake oil-bound distemper end, extraction kettle pressure is 45MPa, and temperature is 50 ℃; Separating still one pressure is 15MPa, and temperature is 40 ℃; Separating still two pressure are 5MPa, and temperature is 20 ℃; The extraction time is 60min, obtains matsutake bacterium essential oil;
3) matsutake bacterium essential oil and 3kg sunflower oil are mixed, promptly.
The preparation method of embodiment 2 matsutake bacterium oil
1) get dry matsutake bacterium 1kg, pulverizing is 50 purpose powder;
2) adopt supercritical carbon dioxide extracting matsutake oil-bound distemper end, extraction kettle pressure is 50MPa, and temperature is 40 ℃; Separating still one pressure is 20MPa, and temperature is 35 ℃; Separating still two pressure are 8MPa, and temperature is 20 ℃; The extraction time is 40min, obtains matsutake bacterium essential oil;
3) matsutake bacterium essential oil and 4kg camellia seed oil are mixed, promptly.
The preparation method of embodiment 3 matsutake bacterium oil
1) get dry matsutake bacterium 1kg, pulverizing is 80 purpose powder;
2) adopt supercritical carbon dioxide extracting matsutake oil-bound distemper end, extraction kettle pressure is 35MPa, and temperature is 50 ℃; Separating still one pressure is 10MPa, and temperature is 40 ℃; Separating still two pressure are 3MPa, and temperature is 30 ℃; The extraction time is 50min, obtains matsutake bacterium essential oil;
3) matsutake bacterium essential oil and 5kg mixed with olive oil is even, promptly.
The preparation method of embodiment 4 matsutake bacterium oil
1) get dry matsutake bacterium 10kg, pulverizing is 60 purpose powder;
2) adopt supercritical carbon dioxide extracting matsutake oil-bound distemper end, extraction kettle pressure is 40MPa, and temperature is 50 ℃; Separating still one pressure is 15MPa, and temperature is 40 ℃; Separating still two pressure are 5MPa, and temperature is 25 ℃; The extraction time is 60min, obtains matsutake bacterium essential oil;
3) matsutake bacterium essential oil and 30kg corn oil are mixed, promptly.
The preparation method of embodiment 5 matsutake bacterium oil
1) get dry matsutake bacterium 10kg, pulverizing is 70 purpose powder;
2) adopt supercritical carbon dioxide extracting matsutake oil-bound distemper end, extraction kettle pressure is 45MPa, and temperature is 45 ℃; Separating still one pressure is 16MPa, and temperature is 35 ℃; Separating still two pressure are 6MPa, and temperature is 25 ℃; The extraction time is 50min, obtains matsutake bacterium essential oil;
3) matsutake bacterium essential oil and 35kg grape-kernel oil are mixed, promptly.
The preparation method of embodiment 6 matsutake bacterium oil
1) get dry matsutake bacterium 5kg, pulverizing is 80 purpose powder;
2) adopt supercritical carbon dioxide extracting matsutake oil-bound distemper end, extraction kettle pressure is 48MPa, and temperature is 45 ℃; Separating still one pressure is 12MPa, and temperature is 40 ℃; Separating still two pressure are 5MPa, and temperature is 20 ℃; The extraction time is 55min, obtains matsutake bacterium essential oil;
3) matsutake bacterium essential oil and 20kg sunflower oil are mixed, promptly.
The eating method of embodiment 7 matsutake bacterium oil
After being ready to food materials, directly splash into matsutake bacterium oil of the present invention, amount 1-5ml also can add as one feels fit according to individual taste.
Matsutake bacterium oil of the present invention can be used as conventional edible oil and uses, and for example, is used for Baoshang, cooking, cooks, stew, the soup of ordering, can also be as the flavor enhancement of cold dish, appetizing pickles etc.
Claims (10)
1. a matsutake bacterium oil is characterized in that, by matsutake bacterium and vegetable oil by 1: the weight ratio of 3-5 is made.
2. matsutake bacterium oil according to claim 1 is characterized in that the weight ratio of described matsutake bacterium and described vegetable oil is 1: 3.
3. matsutake bacterium oil according to claim 1 and 2 is characterized in that the unsaturated fatty acid content of described vegetable oil is higher than 80%, preferred no taste own or the light vegetable oil of taste; More preferably, described vegetable oil is sunflower oil, camellia seed oil, olive oil, corn oil or grape-kernel oil.
4. matsutake bacterium oil according to claim 1 and 2 is characterized in that, by supercritical carbon dioxide extracting matsutake bacterium powder, matsutake bacterium extract and vegetable oil is mixed, and obtains described matsutake bacterium oil.
5. matsutake bacterium oil according to claim 4 is characterized in that the condition of described supercritical carbon dioxide extracting is as follows:
Pressure: extraction kettle 35-50MPa, separating still one 10-20MPa, separating still two 3-8MPa;
Temperature: extraction kettle 40-50 ℃, separating still one 35-40 ℃, separating still two 20-30 ℃;
The extraction time: 40-60min.
6. the preparation method of each described matsutake bacterium oil of claim 1-5 is characterized in that, comprises by supercritical carbon dioxide extracting matsutake bacterium powder and step that matsutake bacterium extract and vegetable oil are mixed.
7. method according to claim 6 is characterized in that, described matsutake bacterium powder is the 50-80 order.
8. method according to claim 7 is characterized in that, the condition of described supercritical carbon dioxide extracting is as follows:
Pressure: extraction kettle 35-50MPa, separating still one 10-20MPa, separating still two 3-8MPa;
Temperature: extraction kettle 40-50 ℃, separating still one 35-40 ℃, separating still two 20-30 ℃;
The extraction time: 40-60min.
9. method according to claim 8 is characterized in that, comprises the steps:
1) dry matsutake bacterium being pulverized is 65 purpose powder;
2) adopt the described matsutake oil-bound distemper of supercritical carbon dioxide extracting end, extraction kettle pressure is 45MPa, and temperature is 50 ℃; Separating still one pressure is 15MPa, and temperature is 40 ℃; Separating still two pressure are 5MPa, and temperature is 20 ℃; The extraction time is 60min, obtains matsutake bacterium extract;
3) described matsutake bacterium extract and vegetable oil are mixed.
10. the application of each described matsutake bacterium oil of claim 1-5 in the preparation edible oil.
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| CN102948495B (en) * | 2011-08-16 | 2013-11-27 | 北京本草通汇科技中心 | Edible fungus oil, its preparation method and application |
| CN102533444A (en) * | 2011-12-28 | 2012-07-04 | 北京电子科技职业学院 | Pleurotus nebrodensis volatile flavor component extract and extraction method and identification method thereof |
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