CN102090610A - Preparation method of vegetable condiment oil - Google Patents
Preparation method of vegetable condiment oil Download PDFInfo
- Publication number
- CN102090610A CN102090610A CN2010102969280A CN201010296928A CN102090610A CN 102090610 A CN102090610 A CN 102090610A CN 2010102969280 A CN2010102969280 A CN 2010102969280A CN 201010296928 A CN201010296928 A CN 201010296928A CN 102090610 A CN102090610 A CN 102090610A
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- oil
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- spice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of vegetable condiment oil, and relates to a preparation method of condiment oil, comprising the following steps: mixing the raw materials in parts by weight: 0.1-10 parts of amino acid, 0.1-10 parts of reducing sugar, 0-10 parts of vitamin B1, 0-100 parts of hydrolyzed vegetal protein and 0-100 parts of water to obtain a mixed solution; adding 100-400 parts of vegetable oil and 0.1-20 parts of spice; stirring to react for 10-240 minutes at the temperature of 80-160 DEG C, and stopping heating; and then adding 0-10 parts of auxiliary material for blending to prepare into the condiment oil. The vegetable condiment oil in the invention satisfies the requirements of extensive vegetarians and the market without animal sources, and has full flavor, stronger natural cooking and richer nutrition relative to the condiment oil sold in the market.
Description
Technical field
The present invention relates to a kind of preparation method of flavored oils, the preparation method of particularly a kind of vegetarian diet flavored oils.
Background technology
Family life be unable to do without flavored oils, home cooking be unable to do without flavored oils, at present some commercially available flavored oils mostly are with edible oil and essence for food, the simple mixing preparation of spices and get, lack naturally cooked sense, the often single stimulation of local flavor, be discord, and do not respond present consumers in general and return natural consumption concept.Constantly strengthen along with the raising of people's living standard with to the health diet notion, and vast religious belief and vegetarian's demand, adopt the non-animal source material, produce vegetarian diet flavored oils with the meat flavour that fire-cures, more and more be subjected to everybody welcome.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, use the non-animal source material, a kind of preparation method who is used for the meat flavour vegetarian diet flavored oils of fire-cureing true to nature of vegetable food seasoning is provided.
The technical solution used in the present invention is:
The preparation method of a kind of vegetarian diet flavored oils comprises the steps:
(1), mix: will comprise that the amino acid of following parts by weight or its salt, reduced sugar, vitamin B1, hydrolyzed vegetable protein, water stir in reactor, mix, fully dissolving, mixed liquor; Wherein the parts by weight of each material are: amino acid or its salt: 0.1-10 part, reduced sugar: 0.1-10 part, vitamin B1: 0-10 part, hydrolyzed vegetable protein: 0-100 part, water: 0-100 part; (2), feed intake: in the described mixed liquor of step (1), drop into 100-400 part (weight) vegetable oil and 0.1-20 part (weight) spice; (3), thermal response: 80-160 ℃ stops heating after following stirring reaction 10-240 minute; (4), blowing: be cooled to 30-50 ℃, cross 40 mesh sieves and be discharged to preparing tank, left standstill 30-120 minute, bleed off lower floor's aqueous phase solution, stay the upper strata grease; (5), allotment: in preparing tank, add 0-10 part (weight) auxiliary material, stirred 10-30 minute, cross 40 mesh sieves, can behind the state homogeneous.
Described amino acid or its salt are selected from one or more mixtures in cystine, cysteine, cysteine hydrochloride, glycine, alanine, leucine, isoleucine, valine, phenylalanine, threonine, lysine, arginine, proline, methionine, glutamic acid, sodium glutamate, serine, asparatate, tyrosine, tryptophan, histidine, the taurine.
Described reduced sugar is selected from one or more mixtures of D-wood sugar, arabinose, glucose, lactose, sucrose, rhamnose, maltose.
Described vegetable oil is selected from one or more mixtures of soybean oil, peanut oil, rapeseed oil, sunflower oil, palm oil, sesame oil.
Described spice is selected from one or more mixtures in shallot, fresh ginger, bright garlic, anise, fennel seeds, tsaoko, cloves, Chinese cassia tree, Chinese prickly ash, chilli, Amomum cardamomum, nutmeg, tsaoko, Chinese cassia tree, the root of Dahurain angelica, the galingal.
Described auxiliary material is selected from one or more mixtures in sesame oil, fumigant, antioxidant, the food coloring.
Preferably, the parts by weight of above-mentioned raw materials are: amino acid or its salt: 4-7 part, reduced sugar: 2-6 part, vitamin B1: 0-2 part, hydrolyzed vegetable protein: 40-60 part, water: 0-20 part, vegetable oil: 150-200 part, spice: 5-10 part, auxiliary material: 0.1-1 part.
Preferably, described spice is that the above spice of 10 orders is broken for pulverizing.
Preferably, described antioxidant is one or both the mixture in vitamin E or the butylated hydroxy anisole (BHA), and described food coloring is capsicum red pigment.
Described hydrolyzed vegetable protein can be the hydrolyzed vegetable protein of selling on the market, the soy bean protein hydrolysate of selling in the market for example, corn protein hydrolysate etc., so long as the hydrolyzed vegetable protein of using in the food is applied to can both obtain effect of the present invention in the preparation of the meat flavour vegetarian diet flavored oils of fire-cureing of the present invention, also can be the hydrolyzed vegetable protein that is prepared by a conventional method to obtain.
The raw material of described spice is common spice raw material commonly used, all can buy on the market to obtain.
Described fumigant is the conventional products of market sale.
The beneficial effect that the present invention had:
The present invention uses process route and the vegetarian diet raw material that are easy to produce, produce and have vegetarian diet flavored oils of fire-cureing the barbecue flavor true to nature, satisfy the numerous vegetarians and the non-animal derived market demand, and bring considerable economic for manufacturer, with respect to mostly being in the market with edible oil and essence for food, the simple mixing preparation of spices and flavored oils, through thermal reaction process of the present invention, local flavor is fuller, naturally cooked sense is stronger, nutrition is abundanter, meets consumers in general and returns natural consumption concept.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit the present invention.
Embodiment 1
It is that spice is broken that shallot, fresh ginger, bright garlic, anise, fennel seeds, tsaoko, cloves, Chinese cassia tree, Chinese prickly ash, chilli, nutmeg are in the light of actual conditions pulverized respectively, crosses 10 mesh sieves, and it is standby to get oversize.
Vegetable protein 50.0kg, D-wood sugar 2kg, glucose 4.0kg, cysteine hydrochloride 2.0kg, glycine 2.0kg, V are separated in water intaking
B12.0kg, mix 10min.
Drop into one-level soybean oil 200.0kg, shallot 4kg, fresh ginger 1kg, bright garlic 1kg, anise 0.2kg, fennel seeds 0.2kg, tsaoko 0.2kg, cloves 0.05kg, Chinese cassia tree 0.3kg, Chinese prickly ash 0.1kg, chilli 0.1kg, nutmeg 0.08kg, closed reactor, stop heating after 30 minutes at 130 ℃ of following stirring reactions, be cooled to 30 ℃, cross 40 mesh sieves and be discharged to preparing tank, left standstill 40 minutes, bleed off lower floor's aqueous phase solution, stay the upper strata grease.
In preparing tank, drop into fumigant 200g, V
E40g stirred 15 minutes, crossed 40 mesh sieves, can.
Embodiment 2
It is that spice is broken that shallot, fresh ginger, anise, fennel seeds, tsaoko, Chinese cassia tree, the root of Dahurain angelica, nutmeg, galingal are in the light of actual conditions pulverized respectively, crosses 10 mesh sieves, and it is standby to get oversize.
Water intaking is separated vegetable protein 40.0kg, water 20kg, D-wood sugar 1kg, arabinose 3.0kg, cysteine hydrochloride 2.0kg, alanine 2.0kg, leucine 2kg, V
B11.0kg taurine 0.5kg mixes 10min.
Drop into one-level soybean oil 200.0kg, shallot 2kg, fresh ginger 2kg, anise 0.3kg, fennel seeds 0.1kg, tsaoko 0.2kg, Chinese cassia tree 0.2kg, root of Dahurain angelica 0.2kg, nutmeg 0.1kg, galingal 0.2kg, closed reactor, stop heating after 40 minutes at 120 ℃ of following stirring reactions, be cooled to 30 ℃, cross 40 mesh sieves and be discharged to preparing tank, left standstill 60 minutes, bleed off lower floor's aqueous phase solution, stay the upper strata grease.
In preparing tank, drop into sesame oil 10g, fumigant 100g, BHA (antioxidant) 20g stirred 15 minutes, crossed 40 mesh sieves, can.
Embodiment 3
It is that spice is broken that shallot, fresh ginger, bright garlic, anise, fennel seeds, Chinese cassia tree, Chinese prickly ash, Amomum cardamomum, nutmeg are in the light of actual conditions pulverized respectively, crosses 10 mesh sieves, and it is standby to get oversize.
Vegetable protein 60.0kg is separated in water intaking, D-wood sugar 2kg, and glucose 4.0kg, cysteine hydrochloride 2.0kg, methionine 1.0kg, alanine 2.0kg mixes 10min.
Drop into one-level soybean oil 200.0kg, shallot 5kg, fresh ginger 1kg, bright garlic 2kg, anise 0.5kg, fennel seeds 0.5kg, Chinese cassia tree 0.4kg, Chinese prickly ash 0.1kg, Amomum cardamomum 0.1kg, nutmeg 0.1kg, closed reactor, stop heating after 60 minutes at 120 ℃ of following stirring reactions, be cooled to 30 ℃, cross 40 mesh sieves and be discharged to preparing tank, left standstill 80 minutes, bleed off lower floor's aqueous phase solution, stay the upper strata grease.
In preparing tank, drop into fumigant 100g, V
E20g stirred 15 minutes, crossed 40 mesh sieves, can.
Embodiment 4
Just shallot, fresh ginger, anise, fennel seeds, Chinese prickly ash, the root of Dahurain angelica, cloves are in the light of actual conditions pulverized to spice brokenly respectively, cross 10 mesh sieves, and it is standby to get oversize.
Vegetable protein 60.0kg, D-wood sugar 2kg, cysteine hydrochloride 2.0kg, leucine 1.0kg, glycine 1.0kg, V are separated in water intaking
B12.0kg, mix 10min.
Drop into one-level soybean oil 200.0kg, shallot 5kg, fresh ginger 1kg, anise 0.5kg, fennel seeds 1.0kg, Chinese prickly ash 0.2kg, root of Dahurain angelica 1kg, cloves 0.1kg, closed reactor, stop heating after 90 minutes at 100 ℃ of following stirring reactions, be cooled to 30 ℃, cross 40 mesh sieves and be discharged to preparing tank, left standstill 100 minutes, bleed off lower floor's aqueous phase solution, stay the upper strata grease.
In preparing tank, drop into fumigant 100g, V
E20g stirred 15 minutes, crossed 40 mesh sieves, can.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (4)
1. the preparation method of a vegetarian diet flavored oils is characterized in that: comprise the steps:
(1), mix: will comprise that the amino acid of following parts by weight or its salt, reduced sugar, vitamin B1, hydrolyzed vegetable protein, water stir in reactor, mix, fully dissolving, mixed liquor; Wherein the parts by weight of each material are: amino acid or its salt: 0.1-10 part, reduced sugar: 0.1-10 part, vitamin B1: 0-10 part, hydrolyzed vegetable protein: 0-100 part, water: 0-100 part; (2), feed intake: in the described mixed liquor of step (1), drop into 100-400 part (weight) vegetable oil and 0.1-20 part (weight) spice; (3), thermal response: 80-160 ℃ stops heating after following stirring reaction 10-240 minute; (4), blowing: be cooled to 30-50 ℃, cross 40 mesh sieves and be discharged to preparing tank, left standstill 30-120 minute, bleed off lower floor's aqueous phase solution, stay the upper strata grease; (5), allotment: in preparing tank, add 0-10 part (weight) auxiliary material, stirred 10-30 minute, cross 40 mesh sieves, can behind the state homogeneous;
Described amino acid or its salt are selected from one or more mixtures in cystine, cysteine, cysteine hydrochloride, glycine, alanine, leucine, isoleucine, valine, phenylalanine, threonine, lysine, arginine, proline, methionine, glutamic acid, sodium glutamate, serine, asparatate, tyrosine, tryptophan, histidine, the taurine;
Described reduced sugar is selected from one or more mixtures of D-wood sugar, arabinose, glucose, lactose, sucrose, rhamnose, maltose;
Described vegetable oil is selected from one or more mixtures of soybean oil, peanut oil, rapeseed oil, sunflower oil, palm oil, sesame oil;
Described spice is selected from one or more mixtures in shallot, fresh ginger, bright garlic, anise, fennel seeds, tsaoko, cloves, Chinese cassia tree, Chinese prickly ash, chilli, Amomum cardamomum, nutmeg, tsaoko, Chinese cassia tree, the root of Dahurain angelica, the galingal;
Described auxiliary material is selected from one or more mixtures in sesame oil, fumigant, antioxidant, the food coloring.
2. the preparation method of a kind of vegetarian diet according to claim 1 flavored oils, it is characterized in that: the parts by weight of above-mentioned raw materials are: amino acid or its salt: 4-7 part, reduced sugar: 2-6 part, vitamin B1: 0-2 part, hydrolyzed vegetable protein: 40-60 part, water: 0-20 part, vegetable oil: 150-200 part, spice: 5-10 part, auxiliary material: 0.1-1 part.
3. the preparation method of a kind of vegetarian diet according to claim 1 flavored oils, it is characterized in that: described spice is that the above spice of 10 orders is broken for pulverizing.
4. the preparation method of a kind of vegetarian diet according to claim 1 flavored oils is characterized in that: described antioxidant is one or both the mixture in vitamin E or the butylated hydroxy anisole (BHA), and described food coloring is capsicum red pigment.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102969280A CN102090610A (en) | 2010-09-29 | 2010-09-29 | Preparation method of vegetable condiment oil |
| PCT/CN2010/079266 WO2012040969A1 (en) | 2010-09-29 | 2010-11-30 | Method for preparing vegetarian flavoring oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102969280A CN102090610A (en) | 2010-09-29 | 2010-09-29 | Preparation method of vegetable condiment oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102090610A true CN102090610A (en) | 2011-06-15 |
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ID=44124004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102969280A Pending CN102090610A (en) | 2010-09-29 | 2010-09-29 | Preparation method of vegetable condiment oil |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN102090610A (en) |
| WO (1) | WO2012040969A1 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342478A (en) * | 2011-09-02 | 2012-02-08 | 天津春发生物科技集团有限公司 | Barbecue seasoning juice and preparation method thereof |
| CN102919390A (en) * | 2012-11-05 | 2013-02-13 | 晨光生物科技集团股份有限公司 | Preparation method of cooked flavor spice seasoning oil |
| CN102986926A (en) * | 2012-11-14 | 2013-03-27 | 肥西县馆驿粮油加工厂 | Healthcare rapeseed oil and preparation method thereof |
| CN104824178A (en) * | 2015-04-07 | 2015-08-12 | 安徽宝迪肉类食品有限公司 | Smoked-flavor animal grease and preparation method |
| CN106070733A (en) * | 2016-06-30 | 2016-11-09 | 桐城市兴新食品有限公司 | A kind of healthy Oleum Brassicae campestris |
| CN106538719A (en) * | 2016-12-08 | 2017-03-29 | 徐克明 | A kind of complex flavor oil and preparation method thereof |
| CN108835505A (en) * | 2018-05-31 | 2018-11-20 | 李石平 | A kind of hot pepper sauce formula and production method rich in omega-3 polyunsaturated fatty acids |
| CN108925954A (en) * | 2018-07-19 | 2018-12-04 | 合肥工业大学 | A kind of wheat germ seasoning and preparation method thereof for vegetable dish barbecue |
| CN111227058A (en) * | 2020-03-05 | 2020-06-05 | 广州辣百川食品配料有限公司 | Production process and method of flavouring (essential) oil of cooked edible spice |
| CN111557348A (en) * | 2020-06-17 | 2020-08-21 | 江苏特味浓生物技术开发有限公司 | Aroma-enhanced lard oil and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1223796A (en) * | 1968-04-09 | 1971-03-03 | Ajinomoto Kk | Method of improving the flavour and/or aroma of fats and oils |
| JPH05140583A (en) * | 1991-11-18 | 1993-06-08 | Ajinomoto Co Inc | Production of flavored oil having fragrant flavor |
| CN1181746C (en) * | 2002-10-15 | 2004-12-29 | 广州市味研生物工程科技有限公司 | Preparation of flavouring powdery fat |
| JP4562571B2 (en) * | 2005-03-29 | 2010-10-13 | 株式会社Ａｄｅｋａ | Method for producing emulsified oil and fat composition |
| CN101176489A (en) * | 2007-11-13 | 2008-05-14 | 嘉里特种油脂（上海）有限公司 | Technique of preparing superfine groundnut oil from peanut rough material |
-
2010
- 2010-09-29 CN CN2010102969280A patent/CN102090610A/en active Pending
- 2010-11-30 WO PCT/CN2010/079266 patent/WO2012040969A1/en active Application Filing
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342478A (en) * | 2011-09-02 | 2012-02-08 | 天津春发生物科技集团有限公司 | Barbecue seasoning juice and preparation method thereof |
| CN102919390A (en) * | 2012-11-05 | 2013-02-13 | 晨光生物科技集团股份有限公司 | Preparation method of cooked flavor spice seasoning oil |
| CN102919390B (en) * | 2012-11-05 | 2014-04-16 | 晨光生物科技集团股份有限公司 | Preparation method of cooked flavor spice seasoning oil |
| CN102986926A (en) * | 2012-11-14 | 2013-03-27 | 肥西县馆驿粮油加工厂 | Healthcare rapeseed oil and preparation method thereof |
| CN104824178A (en) * | 2015-04-07 | 2015-08-12 | 安徽宝迪肉类食品有限公司 | Smoked-flavor animal grease and preparation method |
| CN106070733A (en) * | 2016-06-30 | 2016-11-09 | 桐城市兴新食品有限公司 | A kind of healthy Oleum Brassicae campestris |
| CN106538719A (en) * | 2016-12-08 | 2017-03-29 | 徐克明 | A kind of complex flavor oil and preparation method thereof |
| CN108835505A (en) * | 2018-05-31 | 2018-11-20 | 李石平 | A kind of hot pepper sauce formula and production method rich in omega-3 polyunsaturated fatty acids |
| CN108925954A (en) * | 2018-07-19 | 2018-12-04 | 合肥工业大学 | A kind of wheat germ seasoning and preparation method thereof for vegetable dish barbecue |
| CN111227058A (en) * | 2020-03-05 | 2020-06-05 | 广州辣百川食品配料有限公司 | Production process and method of flavouring (essential) oil of cooked edible spice |
| CN111557348A (en) * | 2020-06-17 | 2020-08-21 | 江苏特味浓生物技术开发有限公司 | Aroma-enhanced lard oil and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2012040969A1 (en) | 2012-04-05 |
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Application publication date: 20110615 |