CN103859059A - Preparation method of seasoning corn oil - Google Patents
Preparation method of seasoning corn oil Download PDFInfo
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- CN103859059A CN103859059A CN201410130475.2A CN201410130475A CN103859059A CN 103859059 A CN103859059 A CN 103859059A CN 201410130475 A CN201410130475 A CN 201410130475A CN 103859059 A CN103859059 A CN 103859059A
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Abstract
The invention discloses a preparation method of seasoning corn oil. The preparation method comprises the following steps: mixing corn germs with purple perilla, grape seeds and sesame, extracting oil by microorganism fermentation, adding other spices, frying for mixing the oil with the aromas of the spices, and finally adding seasonings such as sugar and salt. According to the method, the corn oil is combined with the various seasonings, so that the characteristics of the corn oil and the seasonings are brought into full play and the requirements of people on the taste, the nutrition and the health of food are fully met.
Description
Technical field
The present invention relates to corn oil processing technique field, particularly relate to a kind of preparation method of seasoning corn oil.
Background technology
Along with the raising of living standard, the requirement of the nutrition of people to food and color is also more and more higher, and single edible oil can not meet the people far away to the diversified demand of flavouring as the flavoring in processed food process.Especially on more and more flourish instant food market, the mixing seasoning for food oil of reasonable mixture ratio, multiple tastes also more and more meets people's demand.
Corn oil is the very high edible vegetable oil of nutritive value that is rich in physiologically active ingredient.In corn oil, contain the unrighted acid of 86% left and right, wherein 56% is linoleic acid, has effect of adjusting fat lipopenicillinase, is of value to the health of improving Patients with geriatric cardiovascular and cerebrovascular diseases; In corn oil, be rich in vitamin E and tocotrienols, wherein content of vitamin E reaches 0.16-0.27%, higher than other plant oil, is a kind of natural, has certain effect with delaying senility for human body is anti-oxidant; In corn oil, be also rich in phytosterol, content of phytosterol reaches more than 1.5%, has the effect that reduces low density cholesterol, auxiliary antilipemic.
What its seasoning of most of flavouring was mainly leaned on is its contained volatile oil with specificity smell and flavour, as Chinese prickly ash, Chinese anise, ginger, green onion, garlic etc.People are in the cooking, due to the solid state of these flavouring, restriction with conditions such as its cooking length of times, the stripping completely of its volatile oil component, flavouring can not fully play effect, has just caused the waste of flavouring, in the time of culinary art, must gradation add various condiment in addition, the trouble that not only operates comparatively, and various flavoring also occupies larger space, and this has brought certain inconvenience to culinary art.
How the corn oil of health-nutrition and drysaltery flavouring being combined, make a kind of seasoning corn oil, meet that people suit one's taste and the pursuit of nutrient health, can avoid again the complexity of gastronomical process, is the problem that the present invention need to solve.
Summary of the invention
Object of the present invention is exactly the preparation method that a kind of seasoning corn oil is provided for the defect of above-mentioned existence.The method combines corn oil and multi-flavouring, has given full play to the features of corn oil and flavouring, has fully met people to food taste and the many-sided demand of nutrient health.
Preparation method's technical scheme of a kind of seasoning corn oil of the present invention is to comprise the following steps:
(1) maize germ, purple perilla, grape pip, sesame are pulverized to rear mixing, after adding water, pass into high-temperature steam and process;
(2) mixed bacteria is activated, and expand cultivation;
(3) after the mixed-powder of processing through high-temperature steam is mixed with the cultured mixed bacteria liquid of expansion, fermentation;
(4) zymotic fluid left standstill after 2 hours, and upper strata free oil is reclaimed in centrifugation;
(5) upper strata free oil is heated to 130-160 ℃ and keeps 5-10 minute, cool to 110-120 ℃, add Chinese prickly ash, fennel, ginger, anise, cloves, mustard face, capsicum, garlic, mushroom, warming while stirring is to 140-150 ℃, filters after dropping to room temperature;
(6) oil after filtering is added at least one in salt, yellow rice wine, sugar, vitamin, amino acid, vinegar, after mixing, obtain seasoning corn oil.
In step (1), maize germ, purple perilla, grape pip, sesame are by weight: maize germ 100-200, purple perilla 10-20, grape pip 8-25, sesame 30-50.
In step (1), after maize germ, purple perilla, grape pip, sesame pulverizing, granule size is 60-80 order, and the mixture after pulverizing and the mass ratio of water are 1:3-1:8.
The time that passes into high-temperature steam in step (1) is 20-30min, and temperature is 110-121 ℃.
In step (2), mixed bacteria comprises saccharomycete, Trichoderma viride, aspergillus oryzae, head mold, bacillus licheniformis, and above bacterial classification is activated respectively, makes single activation bacterium liquid; Add by weight the activation yeast liquid of 3 parts, the each 1-2 part of other activation bacterium liquid, mixes.
In step (3), every 100g mixed-powder mixes after fermentation with the mixed bacteria liquid of 50ml.
In step (3), fermentation temperature is 28-35 ℃, and pH value is 4.5-5.5.
In step (4), centrifugation rotating speed is 1500-2500r/min.
In step (5), every 1L upper strata free oil adds Chinese prickly ash 20-50g, fennel 15-45g, ginger 30-60g, anistree 30-50g, cloves 35-55g, mustard face 15-35g, capsicum 0-50g, garlic 10-50g, mushroom 50-80g.
Oil in step (6) after every 1L filtration adds salt 0-35g, yellow rice wine 0-60g, sugared 0-60g, vitamin 0-15g, amino acid 0-40g, vinegar 0-100g.
Beneficial effect of the present invention is: the preparation method of a kind of seasoning corn oil of the present invention mixes maize germ with purple perilla, grape pip, sesame after, adopt microorganism fermentation to extract oil, the multiple cellulase and the protease that utilize microorganism fermentation to produce, destroy the eucaryotic cell structure of maize germ and purple perilla, grape pip, sesame, grease is discharged from the constraint of protein and carbohydrate, so not only can reduce production costs, improve oil yield, and in the oil extracting containing organic solvent, safety, pollutes few.In addition other active ingredient in raw material is also dissolved in oil fully, oily nutrient composition content is improved.
In perilla herb oil, reaching 50-63wt% containing α-leukotrienes, is to have found that in all crude vegetals, α-linolenic acid content is the highest at present, for plant kingdom.A-leukotrienes is the parent of the serial polyunsaturated fatty acid in ω-3, is the optimal resource of supplementing the serial unrighted acid in human body ω-3.It is one of universally acknowledged necessary nutrient of 42 kinds of human bodies.α-leukotrienes (octatecatrienoic acid) is the necessary aliphatic acid of brain and nervous activity simultaneously, and human body self can not synthesize, need be by food supply, and human body lacks α-leukotrienes and there will be various functional disorder and metabolic disorder.Modern medicine study confirms, perilla herb oil has the blood fat of reduction, minimizing cardiovascular and cerebrovascular disease, nutrition brain, promotes to grow, increase intelligence, improve the effects such as memory, adjusting immunity, prevention senile dementia, and contribute to amphiblestroid growing, improve eyesight, prevention and inhibition tumour form, give protection against cancer effective, be widely used in the fields such as medicine and health food.
Unrighted acid containing friend in grape-kernel oil accounts for 90% of total fatty acid content, unrighted acid more than 75% be linoleic acid, it has the thrombosis of preventing, the effect of hemangiectasis, therefore grape-kernel oil not only has the effect that reduces serum cholesterol, there is nutrition cranial nerve cell simultaneously, effect of regulating plant nerve, because the linoleic acid content in grape pip is high, effect edible oil has excellent characteristic, Heat stability is good, smoke point is up to 248 ℃, high-temperature cooking is free from environmental pollution, there is the performance of environmental protection, be applied in ready-mixed oil of the present invention, not only increase the nutritional labeling of ready-mixed oil, but also oily local flavor and quality are improved, increase the linoleic acid content of needed by human body, effectively regulate blood fat.Add grape-kernel oil, improved the stability of flavor corn oil.
Add other spice to carry out frying, make to be mixed in oil the fragrance of other spice, finally add the seasoning such as sugar, salt.The method combines corn oil and multi-flavouring, has given full play to the features of corn oil and flavouring, has fully met people to food taste and the many-sided demand of nutrient health.In cooking process, people only need to can make delicious food for this seasoning corn oil, no longer need various dazzling flavorings, have saved kitchen space.
the specific embodiment:
In order to understand better the present invention, describe technical scheme of the present invention in detail with instantiation below, but the present invention is not limited thereto.
The preparation method of a kind of seasoning corn oil of the present invention, comprises the following steps:
(1) maize germ, purple perilla, grape pip, black sesame powder being broken to granule size is to mix after 60-80 order, adds that to pass into temperature after the water of 3-8 weight portion be that 110-121 ℃ of high-temperature steam 20-30min processes; Maize germ, purple perilla, grape pip, sesame are by weight: maize germ 100-200, purple perilla 10-20, grape pip 8-25, sesame 30-50.
(2) mixed bacteria is activated, and expand cultivation; Mixed bacteria comprises saccharomycete, Trichoderma viride, aspergillus oryzae, head mold, bacillus licheniformis, and above bacterial classification is activated respectively, makes single activation bacterium liquid; Add by weight the activation yeast liquid of 3 parts, the each 1-2 part of other activation bacterium liquid, mixes.
(3) after every 100g mixed-powder of processing through high-temperature steam is mixed with the cultured 50ml mixed bacteria liquid of expansion, fermentation; Fermentation temperature is 28-35 ℃, and pH value is 4.5-5.5.
(4) zymotic fluid left standstill after 2 hours, and upper strata free oil is reclaimed in 1500-2500r/min centrifugation;
(5) upper strata free oil is heated to 130-160 ℃ and keeps 5-10 minute, cool to 110-120 ℃, add Chinese prickly ash, fennel, ginger, anise, cloves, mustard face, capsicum, garlic, mushroom, warming while stirring is to 140-150 ℃, filters after dropping to room temperature; Every 1L upper strata free oil adds Chinese prickly ash 20-50g, fennel 15-45g, ginger 30-60g, anistree 30-50g, cloves 35-55g, mustard face 15-35g, capsicum 0-50g, garlic 10-50g, mushroom 50-80g.
(6) oil after filtering is added at least one in salt, yellow rice wine, sugar, vitamin, amino acid, vinegar, after mixing, obtain seasoning corn oil, the oil after every 1L filters adds salt 0-35g, yellow rice wine 0-60g, sugared 0-60g, vitamin 0-15g, amino acid 0-40g, vinegar 0-100g.
Embodiment 1
The preparation method of a kind of seasoning corn oil of the present invention, comprises the following steps:
(1) maize germ, purple perilla, grape pip, sesame are pulverized to rear mixing, after adding water, pass into high-temperature steam and process;
(2) mixed bacteria is activated, and expand cultivation;
(3) after the mixed-powder of processing through high-temperature steam is mixed with the cultured mixed bacteria liquid of expansion, fermentation;
(4) zymotic fluid left standstill after 2 hours, and upper strata free oil is reclaimed in centrifugation;
(5) upper strata free oil is heated to 140 ℃ and keeps 8 minutes, cool to 115 ℃, add Chinese prickly ash, fennel, ginger, anise, cloves, mustard face, capsicum, garlic, mushroom, warming while stirring to 145 ℃, filters after dropping to room temperature;
(6) oil after filtering is added at least one in salt, yellow rice wine, sugar, vitamin, amino acid, vinegar, after mixing, obtain seasoning corn oil.
In step (1), maize germ, purple perilla, grape pip, sesame are by weight: maize germ 150, purple perilla 15, grape pip 15, sesame 40.
In step (1), after maize germ, purple perilla, grape pip, sesame pulverizing, granule size is 60-80 order, and the mixture after pulverizing and the mass ratio of water are 1:5.
The time that passes into high-temperature steam in step (1) is 25min, and temperature is 120 ℃.
In step (2), mixed bacteria comprises saccharomycete, Trichoderma viride, aspergillus oryzae, head mold, bacillus licheniformis, and above bacterial classification is activated respectively, makes single activation bacterium liquid; Add by weight the activation yeast liquid of 3 parts, each 2 parts of other activation bacterium liquid, mix.
In step (3), every 100g mixed-powder mixes after fermentation with the mixed bacteria liquid of 50ml.
In step (3), fermentation temperature is 28-35 ℃, and pH value is 4.5-5.5.
In step (4), centrifugation rotating speed is 2000r/min.
In step (5), every 1L upper strata free oil adds Chinese prickly ash 40g, fennel 35g, ginger 40g, anistree 40g, cloves 45g, mustard face 25g, capsicum 30g, garlic 30g, mushroom 70g.
Oil in step (6) after every 1L filtration adds salt 25g, yellow rice wine 30g, sugared 40g, vitamin 8g, amino acid 20g, vinegar 50g.
Embodiment 2
The preparation method of a kind of seasoning corn oil of the present invention, comprises the following steps:
(1) maize germ, purple perilla, grape pip, sesame are pulverized to rear mixing, after adding water, pass into high-temperature steam and process;
(2) mixed bacteria is activated, and expand cultivation;
(3) after the mixed-powder of processing through high-temperature steam is mixed with the cultured mixed bacteria liquid of expansion, fermentation;
(4) zymotic fluid left standstill after 2 hours, and upper strata free oil is reclaimed in centrifugation;
(5) upper strata free oil is heated to 160 ℃ and keeps 5 minutes, cool to 120 ℃, add Chinese prickly ash, fennel, ginger, anise, cloves, mustard face, capsicum, garlic, mushroom, warming while stirring to 150 ℃, filters after dropping to room temperature;
(6) oil after filtering is added at least one in salt, yellow rice wine, sugar, vitamin, amino acid, vinegar, after mixing, obtain seasoning corn oil.
In step (1), maize germ, purple perilla, grape pip, sesame are by weight: maize germ 200, purple perilla 20, grape pip 25, sesame 50.
In step (1), after maize germ, purple perilla, grape pip, sesame pulverizing, granule size is 60-80 order, and the mixture after pulverizing and the mass ratio of water are 1:8.
The time that passes into high-temperature steam in step (1) is 20min, and temperature is 110 ℃.
In step (2), mixed bacteria comprises saccharomycete, Trichoderma viride, aspergillus oryzae, head mold, bacillus licheniformis, and above bacterial classification is activated respectively, makes single activation bacterium liquid; Add by weight the activation yeast liquid of 3 parts, each 1 part of other activation bacterium liquid, mix.
In step (3), every 100g mixed-powder mixes after fermentation with the mixed bacteria liquid of 50ml.
In step (3), fermentation temperature is 28-35 ℃, and pH value is 4.5-5.5.
In step (4), centrifugation rotating speed is 2500r/min.
In step (5), every 1L upper strata free oil adds Chinese prickly ash 50g, fennel 45g, ginger 60g, anise-50g, cloves 55g, mustard face 35g, capsicum 50g, garlic 50g, mushroom 80g.
Oil in step (6) after every 1L filtration adds salt 35g, yellow rice wine 60g, sugared 60g, vinegar 100g.
Embodiment 3
The preparation method of a kind of seasoning corn oil of the present invention, comprises the following steps:
(1) maize germ, purple perilla, grape pip, sesame are pulverized to rear mixing, after adding water, pass into high-temperature steam and process;
(2) mixed bacteria is activated, and expand cultivation;
(3) after the mixed-powder of processing through high-temperature steam is mixed with the cultured mixed bacteria liquid of expansion, fermentation;
(4) zymotic fluid left standstill after 2 hours, and upper strata free oil is reclaimed in centrifugation;
(5) upper strata free oil is heated to 130 ℃ and keeps 10 minutes, cool to 120 ℃, add Chinese prickly ash, fennel, ginger, anise, cloves, mustard face, capsicum, garlic, mushroom, warming while stirring to 140 ℃, filters after dropping to room temperature;
(6) oil after filtering is added at least one in salt, yellow rice wine, sugar, vitamin, amino acid, vinegar, after mixing, obtain seasoning corn oil.
In step (1), maize germ, purple perilla, grape pip, sesame are by weight: maize germ 100, purple perilla 10, grape pip 8, sesame 30.
In step (1), after maize germ, purple perilla, grape pip, sesame pulverizing, granule size is 60-80 order, and the mixture after pulverizing and the mass ratio of water are 1:3.
The time that passes into high-temperature steam in step (1) is 20min, and temperature is 110 ℃.
In step (2), mixed bacteria comprises saccharomycete, Trichoderma viride, aspergillus oryzae, head mold, bacillus licheniformis, and above bacterial classification is activated respectively, makes single activation bacterium liquid; Add by weight the activation yeast liquid of 3 parts, each 2 parts of other activation bacterium liquid, mix.
In step (3), every 100g mixed-powder mixes after fermentation with the mixed bacteria liquid of 50ml.
In step (3), fermentation temperature is 28-35 ℃, and pH value is 4.5-5.5.
In step (4), centrifugation rotating speed is 1500r/min.
In step (5), every 1L upper strata free oil adds Chinese prickly ash 20g, fennel 15g, ginger 30g, anistree 30g, cloves 35g, mustard face 15g, garlic 10g, mushroom 50g.
Oil in step (6) after every 1L filtration adds salt 15g, yellow rice wine 10g, sugared 30g, vitamin 10g, amino acid 20g, vinegar 10g.
Claims (10)
1. a preparation method for seasoning corn oil, is characterized in that, comprises the following steps:
(1) maize germ, purple perilla, grape pip, sesame are pulverized to rear mixing, after adding water, pass into high-temperature steam and process;
(2) mixed bacteria is activated, and expand cultivation;
(3) after the mixed-powder of processing through high-temperature steam is mixed with the cultured mixed bacteria liquid of expansion, fermentation;
(4) zymotic fluid left standstill after 2 hours, and upper strata free oil is reclaimed in centrifugation;
(5) upper strata free oil is heated to 130-160 ℃ and keeps 5-10 minute, cool to 110-120 ℃, add Chinese prickly ash, fennel, ginger, anise, cloves, mustard face, capsicum, garlic, mushroom, warming while stirring is to 140-150 ℃, filters after dropping to room temperature;
(6) oil after filtering is added at least one in salt, yellow rice wine, sugar, vitamin, amino acid, vinegar, after mixing, obtain seasoning corn oil.
2. the preparation method of a kind of seasoning corn oil according to claim 1, it is characterized in that, in step (1), maize germ, purple perilla, grape pip, sesame are by weight: maize germ 100-200, purple perilla 10-20, grape pip 8-25, sesame 30-50.
3. the preparation method of a kind of seasoning corn oil according to claim 1, is characterized in that, in step (1), after maize germ, purple perilla, grape pip, sesame pulverizing, granule size is 60-80 order, and the mixture after pulverizing and the mass ratio of water are 1:3-1:8.
4. the preparation method of a kind of seasoning corn oil according to claim 1, is characterized in that, the time that passes into high-temperature steam in step (1) is 20-30min, and temperature is 110-121 ℃.
5. the preparation method of a kind of seasoning corn oil according to claim 1, it is characterized in that, in step (2), mixed bacteria comprises saccharomycete, Trichoderma viride, aspergillus oryzae, head mold, bacillus licheniformis, and above bacterial classification is activated respectively, makes single activation bacterium liquid; Add by weight the activation yeast liquid of 3 parts, the each 1-2 part of other activation bacterium liquid, mixes.
6. the preparation method of a kind of seasoning corn oil according to claim 1, is characterized in that, in step (3), every 100g mixed-powder mixes after fermentation with the mixed bacteria liquid of 50ml.
7. the preparation method of a kind of seasoning corn oil according to claim 1, is characterized in that, in step (3), fermentation temperature is 28-35 ℃, and pH value is 4.5-5.5.
8. the preparation method of a kind of seasoning corn oil according to claim 1, is characterized in that, in step (4), centrifugation rotating speed is 1500-2500r/min.
9. the preparation method of a kind of seasoning corn oil according to claim 1, it is characterized in that, in step (5), every 1L upper strata free oil adds Chinese prickly ash 20-50g, fennel 15-45g, ginger 30-60g, anistree 30-50g, cloves 35-55g, mustard face 15-35g, capsicum 0-50g, garlic 10-50g, mushroom 50-80g.
10. the preparation method of a kind of seasoning corn oil according to claim 1, is characterized in that, the oil in step (6) after every 1L filtration adds salt 0-35g, yellow rice wine 0-60g, sugared 0-60g, vitamin 0-15g, amino acid 0-40g, vinegar 0-100g.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365872A (en) * | 2014-11-08 | 2015-02-25 | 全椒县尹氏油脂有限公司 | High-calcium corn oil with function of supplementing zinc, and preparation technology of corn oil |
| CN106833879A (en) * | 2017-03-06 | 2017-06-13 | 贵州侗乡生态农业科技发展有限公司 | A kind of perilla herb oil processing method |
| CN112006112A (en) * | 2019-05-28 | 2020-12-01 | 河北兴华圣缘生物科技有限公司 | Method for producing edible oil by adopting meat ganoderma lucidum liquid, okra seed oil and probiotic composite liquid |
| CN112694941A (en) * | 2021-03-17 | 2021-04-23 | 熊涛 | Peanut oil preparation process |
| CN112715682A (en) * | 2021-03-24 | 2021-04-30 | 熊涛 | Preparation process of corn edible oil |
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| CN1081822A (en) * | 1992-08-12 | 1994-02-16 | 汪清 | Make the prescription and the method for flavoring essence |
| CN102787013A (en) * | 2012-08-24 | 2012-11-21 | 山东三星玉米产业科技有限公司 | Method for fermenting and extracting corn oil by microorganisms |
| CN103053711A (en) * | 2011-10-18 | 2013-04-24 | 王龙体 | Life-prolonging health-care edible oil |
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2014
- 2014-04-02 CN CN201410130475.2A patent/CN103859059B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1081822A (en) * | 1992-08-12 | 1994-02-16 | 汪清 | Make the prescription and the method for flavoring essence |
| CN103053711A (en) * | 2011-10-18 | 2013-04-24 | 王龙体 | Life-prolonging health-care edible oil |
| CN102787013A (en) * | 2012-08-24 | 2012-11-21 | 山东三星玉米产业科技有限公司 | Method for fermenting and extracting corn oil by microorganisms |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365872A (en) * | 2014-11-08 | 2015-02-25 | 全椒县尹氏油脂有限公司 | High-calcium corn oil with function of supplementing zinc, and preparation technology of corn oil |
| CN106833879A (en) * | 2017-03-06 | 2017-06-13 | 贵州侗乡生态农业科技发展有限公司 | A kind of perilla herb oil processing method |
| CN112006112A (en) * | 2019-05-28 | 2020-12-01 | 河北兴华圣缘生物科技有限公司 | Method for producing edible oil by adopting meat ganoderma lucidum liquid, okra seed oil and probiotic composite liquid |
| CN112694941A (en) * | 2021-03-17 | 2021-04-23 | 熊涛 | Peanut oil preparation process |
| CN112715682A (en) * | 2021-03-24 | 2021-04-30 | 熊涛 | Preparation process of corn edible oil |
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| CN103859059B (en) | 2015-05-27 |
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Address after: 256209 private science and Technology Park, Handian Town, Zouping County, Binzhou City, Shandong Province Patentee after: longevity flower food Co.,Ltd. Address before: 256209 private science and Technology Park, Handian Town, Zouping County, Binzhou City, Shandong Province Patentee before: SHANDONG SANXING CORN INDUSTRY TECHNOLOGY Co.,Ltd. |
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