CN104322713A - Edible flavor oil and preparation method thereof - Google Patents
Edible flavor oil and preparation method thereof Download PDFInfo
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- CN104322713A CN104322713A CN201410409197.4A CN201410409197A CN104322713A CN 104322713 A CN104322713 A CN 104322713A CN 201410409197 A CN201410409197 A CN 201410409197A CN 104322713 A CN104322713 A CN 104322713A
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Abstract
The present invention belongs to the edible oil field and discloses an edible flavor oil and a preparation method thereof. Spices are soaked with water, and then the soaked spices and the resulting liquid are heated, soaked and cooked with edible vegetable oil to evaporate water; and then, first extraction oil is obtained by filtering separation. The spices obtained after filtering are soaked and cooked again with the edible vegetable oil to obtain second and third extraction oils, respectively. The first extraction oil and the second extraction oil can be mixed to obtain the edible flavor oil. The spices consist of the following components: red dry chili, pepper, scallion stalk, star anise, ginger, fructus amomi and fennel. The present invention can safely and efficiently obtain edible seasoning oil from the spices through boiling oil and water together, soaking and cooking with the edible vegetable oil at different temperatures for the first and second oil extraction, and squeezing oil from residue. The preparation method of the edible flavor oil can fully extract spice ingredients and reduce waste, change the extensive, dangerous and wasteful traditional flavor oil production, and be simple and practicable, and suitable for machine use in industrial mass production.
Description
Technical field
The invention belongs to edible oil field, particularly a kind of spice produce and through allotment edible flavor oil and preparation method thereof.
Background technology
Food service industry uses spice now; pulverized or do not pulverized directly to be used in food; spice becomes impurity or foreign matter in food; and when adding easily there is mistakes and omissions, how many uneven phenomenon in kind, quantity; time edible, mouthfeel is uneven; between batch, local flavor differs, in the production of scale, become quality problems.Or simple oil or water soaking after use.Some traditional methods, are that spice is put into oil cauldron digestion, pull out, drain oil content after digestion completes, and spice is discarded.Above-mentioned using method, material service efficiency is low, and cost is higher, and efficiency is low, and waste is very large, long processing time, lacks continuity, is difficult to realize that use equipment carries out on a large scale, industrialization and standardized production.
Summary of the invention
In order to solve the deficiencies in the prior art part, primary and foremost purpose of the present invention is to provide that a kind of energy is extensive, continuity, industrialization, high efficiency, edible flavor oil that waste is few preparation method.The present invention can produce edible flavouring oil safely, efficiently from spice, boil altogether through profit, two roads, three road different temperatures edible vegetable oil digestions, residue extracts oil, can by abundant for composition in spice lixiviate out, waste is few, change the way that traditional properties oil is extensive, dangerous and waste is larger, simple.
Another object of the present invention is to the edible flavor oil providing above-mentioned preparation method to obtain.
Object of the present invention is achieved through the following technical solutions:
A preparation method for edible flavor oil, comprises following operating procedure:
Spice is carried out screening removal of impurities, removes metallic foreign body, broken, mixing; Then soak with clear water, then by the spice after immersion and immersion gained liquid, jointly heat digestion with edible vegetable oil, boil off moisture content, isolated by filtration obtains one oil for the first time; Re-use edible vegetable oil and gained spice digestion is filtered to first time, second time isolated by filtration, obtain two road oil; Re-use edible vegetable oil and gained spice digestion is filtered to second time, isolated by filtration for the third time, obtain three roads oil; One You He bis-road oil is allocated according to volume ratio 1:2, obtains edible flavor oil; Described spice is composed of the following components: the red chili of mass percent 20 ~ 60% is done, the Chinese anise of the Bulbus Allii Fistulosi of the Chinese prickly ash of mass percent 10 ~ 70%, mass percent 2 ~ 10%, mass percent 1 ~ 10%, the rhizoma zingiberis of mass percent 0.8 ~ 10%, the fructus amomi of mass percent 0.7 ~ 10% and fennel seeds 0.5 ~ 10%.
Described fragmentation is crushed to reach mass percent more than 90% by the ratio of 10 mesh sieves.
It is be 1:(1 ~ 5 by mass ratio that described clear water soaks) spice and clear water mixing immersion 0.5 ~ 48 hour, soaking temperature is 15 ~ 95 DEG C.
The mass ratio of the spice that described digestion adopts and edible vegetable oil is 1:(1 ~ 10), the time is 0.5 ~ 48 hour, and temperature is 60 ~ 330 DEG C.Three times digestion all adopts above-mentioned condition.
Third time isolated by filtration is obtained spice residue centrifugation de-oiling, then carry out oil expression process, gained Residual oil is oily with three roads, edible vegetable oil mixes and be used as the edible vegetable oil next time prepared and use.
The range of speeds of described centrifugation de-oiling is 300 ~ 10000 revs/min, and centrifugation time is 3 ~ 30 minutes.
Described one You He bis-road oil is carried out also adding edible batching in the process of allocating; Described edible batching is edible salt, monosodium glutamate, sesame, Pricklyash peel, chilli powder and flavorant.
A kind of edible flavor oil obtained according to above-mentioned preparation method.
The present invention has following advantage and beneficial effect relative to prior art:
(1) the present invention soaks through clear water, different temperatures edible vegetable oil digestion is adopted in three digestion process, isolated by filtration, residue extract oil, oil-soluble in spice and water soluble ingredient fully can be produced out, fully be included in products obtained therefrom, make products obtained therefrom local flavor abundant, plentiful, local flavor and mouthfeel stable uniform.
(2) the inventive method spice utilization rate is high, cost is low, waste is few, and preparation efficiency is high, and products obtained therefrom impurity is few.
(3) the present invention uses one oil, two road oil to allocate finished product flavor oil in proportion, three roads oil and spice oil expression gained Residual oil and edible vegetable oil mix as the mode of feedstock oil, take into account product oil flavour intensity and material is made the best use of everything, further increase utilization of materials, reduce cost.
(4) the present invention can realize further design, use equipment carries out on a large scale, serialization, industrialization and standardized production.
(5) flavor oil of existing manual way, manufacturing process waste is comparatively large, and spice only uses once, and namely pull out discarded, cost of manufacture is large.Acid value and peroxide value higher and increase very fast.When 7 days, had larger oxidation Kazakhstan and lost taste, during to 15 days, local flavor worsens, and oxidation Kazakhstan is lost to using.And it is nonstandard to manufacture process, local flavor and organoleptic indicator's instability; Method therefor of the present invention, manufacturing process is simple, and automaticity is high, and spice is through three lixiviates, and flavor components farthest leaches, and cost significantly reduces.Acid value and peroxide value lower and increase slower.And manufacture process implementation standardization, automation.Local flavor and organoleptic indicator stablize, and change little.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
1, red chili to be done 30kg, Chinese prickly ash 10kg, Bulbus Allii Fistulosi 10kg, Chinese anise (also known as aniseed, anise) 5kg, rhizoma zingiberis 3kg, fructus amomi 2kg, fennel seeds 1kg first remove metallic foreign body through screening removal of impurities, electromagnet, material after fragmentation makes fragmentation again reaches mass percent 90% by the ratio of 10 mesh sieves, is more fully mixed by formula rate by these spices.
2, loaded in 20 mesh filter screens by these spices, put into soaking container, spice is 1:3 with the mass ratio of the clear water soaked, and normal temperature 15 DEG C soaks 24 hours.
3, spice is put into digestion vessel together with filter screen, the solution soaking spice is poured into, pour edible vegetable oil into again, the mass ratio of spice and edible vegetable oil is 1:2.5, intensification digestion, during to 200 DEG C, keep this temperature 4 hours, most of moisture is evaporated, isolated by filtration, drop is oil content to the greatest extent, and gained is one oil.
4, spice being put into digestion vessel together with filter screen, is that 1:5 adds feedstock oil by the mass ratio of spice and edible vegetable oil, and intensification digestion, during to 70 DEG C, keeps this temperature 2 hours, isolated by filtration, and drop is oil content to the greatest extent, and gained is two road oil.
5, spice being put into digestion vessel together with filter screen, is that 1:3 adds feedstock oil by the mass ratio of spice and edible vegetable oil, and intensification digestion, during to 70 DEG C, keeps this temperature 1.5 hours, isolated by filtration, and drop is oil content to the greatest extent, and gained is three road oil.
6, the spice after producing three road oil is carried out centrifugation de-oiling, rotating speed is 500 revs/min, and the time is 10 minutes.
7, centrifugation de-oiling is residue obtained carries out oil expression process, and gained Residual oil is oily with three roads, edible vegetable oil mixes in proportion and makees the feedstock oil next time prepared and use.
8, one oil, two roads oil are pressed the mixing of 1:2 volume ratio, then mixed with flavorant, other edible batching of food coloring, just obtain wherein a kind of edible flavor oil of the present invention.
Embodiment 2
1, Chinese prickly ash 60kg, red chilli 15kg, Bulbus Allii Fistulosi 7kg, Chinese anise (also known as aniseed, anise) 4kg, rhizoma zingiberis 4kg, fructus amomi 1kg, fennel seeds 0.5kg are first removed metallic foreign body through screening removal of impurities, electromagnet, material after fragmentation makes fragmentation again reaches mass percent 90% by the ratio of 10 mesh sieves, is more fully mixed by formula rate by these spices.
2, loaded in 20 mesh filter screens by these spices, put into soaking container, spice is 1:1 with the mass ratio of the clear water soaked, and 70 DEG C are soaked 4 hours.
3, spice is put into digestion vessel together with filter screen, the solution soaking spice is poured into, then pours edible vegetable oil into, the mass ratio of spice and edible vegetable oil is 1:5, intensification digestion, during to 190 DEG C, keeps this temperature 8 hours.Most of moisture is evaporated.Isolated by filtration, drop is oil content to the greatest extent, and gained is one oil.
4, spice being put into digestion vessel together with filter screen, is that 1:3 adds feedstock oil by the mass ratio of spice and edible vegetable oil, and intensification digestion, during to 110 DEG C, keeps this temperature 2 hours, isolated by filtration, and drop is oil content to the greatest extent, and gained is two road oil.
5, spice being put into digestion vessel together with filter screen, is that 1:3 adds feedstock oil by the mass ratio of spice and edible vegetable oil, and intensification digestion, during to 110 DEG C, keeps this temperature 2 hours.Isolated by filtration, drop is oil content to the greatest extent, and gained is three road oil.
6, the spice after producing three road oil is carried out centrifugation de-oiling, rotating speed is 1000 revs/min, and the time is 30 minutes.
7, centrifugation de-oiling is residue obtained carries out oil expression process, and gained Residual oil is oily with three roads, edible vegetable oil mixes in proportion and makees the feedstock oil next time prepared and use.
8, one oil, two roads oil are pressed the mixing of 1:2 volume ratio, then mixed with edible batching (edible salt, monosodium glutamate, sesame, Pricklyash peel, chilli powder and flavorant), just obtain wherein a kind of edible flavor oil of the present invention.
Embodiment 3
1, Chinese prickly ash 20kg, red chilli 70kg, Bulbus Allii Fistulosi 2kg, Chinese anise (also known as aniseed, anise) 1kg, rhizoma zingiberis 0.8kg, fructus amomi 0.7kg, fennel seeds 5.5kg are first removed metallic foreign body through screening removal of impurities, electromagnet, material after fragmentation makes fragmentation again reaches mass percent 90% by the ratio of 10 mesh sieves, is more fully mixed by formula rate by these spices.
2, loaded in 20 mesh filter screens by these spices, put into soaking container, spice is 1:5 with the mass ratio of the clear water soaked, and soaks 0.5 hour at 95 DEG C.
3, spice is put into digestion vessel together with filter screen, the solution soaking spice is poured into, then pours edible vegetable oil into, the mass ratio of spice and edible vegetable oil is 1:10, intensification digestion, during to 330 DEG C, keeps this temperature 0.5 hour.Most of moisture is evaporated.Isolated by filtration, drop is oil content to the greatest extent, and gained is one oil.
4, spice being put into digestion vessel together with filter screen, is that 1:1 adds feedstock oil by the mass ratio of spice and edible vegetable oil, and intensification digestion, during to 60 DEG C, keeps this temperature 48 hours, isolated by filtration, and drop is oil content to the greatest extent, and gained is two road oil.
5, spice being put into digestion vessel together with filter screen, is that 1:8 adds feedstock oil by the mass ratio of spice and edible vegetable oil, and intensification digestion, during to 150 DEG C, keeps this temperature 15 hours.Isolated by filtration, drop is oil content to the greatest extent, and gained is three road oil.
6, the spice after producing three road oil is carried out centrifugation de-oiling, rotating speed is 10000 revs/min, and the time is 3 minutes.
7, centrifugation de-oiling is residue obtained carries out oil expression process, and gained Residual oil is oily with three roads, edible vegetable oil mixes in proportion and makees the feedstock oil next time prepared and use.
8, one oil, two roads oil are pressed the mixing of 1:2 volume ratio, then mixed with edible batching (edible salt, monosodium glutamate, sesame, Pricklyash peel, chilli powder and flavorant), just obtain wherein a kind of edible flavor oil of the present invention.
Embodiment 4
1, Chinese prickly ash 50kg, red chilli 10kg, Bulbus Allii Fistulosi 5kg, Chinese anise (also known as aniseed, anise) 10kg, rhizoma zingiberis 10kg, fructus amomi 5kg, fennel seeds 10kg are first removed metallic foreign body through screening removal of impurities, electromagnet, material after fragmentation makes fragmentation again reaches mass percent 90% by the ratio of 10 mesh sieves, is more fully mixed by formula rate by these spices.
2, loaded in 20 mesh filter screens by these spices, put into soaking container, spice is 1:4 with the mass ratio of the clear water soaked, and soaks 20 hours at 50 DEG C.
3, spice is put into digestion vessel together with filter screen, the solution soaking spice is poured into, then pours edible vegetable oil into, the mass ratio of spice and edible vegetable oil is 1:7, intensification digestion, during to 250 DEG C, keeps this temperature 4 hours.Most of moisture is evaporated.Isolated by filtration, drop is oil content to the greatest extent, and gained is one oil.
4, spice being put into digestion vessel together with filter screen, is that 1:9 adds feedstock oil by the mass ratio of spice and edible vegetable oil, and intensification digestion, during to 80 DEG C, keeps this temperature 35 hours, isolated by filtration, and drop is oil content to the greatest extent, and gained is two road oil.
5, spice being put into digestion vessel together with filter screen, is that 1:5 adds feedstock oil by the mass ratio of spice and edible vegetable oil, and intensification digestion, during to 180 DEG C, keeps this temperature 10 hours, isolated by filtration, and drop is oil content to the greatest extent, and gained is three road oil.
6, the spice after producing three road oil is carried out centrifugation de-oiling, rotating speed is 300 revs/min, and the time is 20 minutes.
7, centrifugation de-oiling is residue obtained carries out oil expression process, and gained Residual oil is oily with three roads, edible vegetable oil mixes in proportion and makees the feedstock oil next time prepared and use.
8, one oil, two roads oil are pressed the mixing of 1:2 volume ratio, then mixed with edible batching (edible salt, monosodium glutamate, sesame, Pricklyash peel, chilli powder and flavorant), just obtain wherein a kind of edible flavor oil of the present invention.
Embodiment 5
The edible oil adopting embodiment 1 gained edible flavor oil and existing manual way to obtain contrasts, result as shown in Table 1 and Table 2:
Table 1 flavor oil acid value changes of contents
Table 2 flavor oil peroxide content changes
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (8)
1. a preparation method for edible flavor oil, is characterized in that comprising following operating procedure:
Spice is carried out screening removal of impurities, removes metallic foreign body, fragmentation, mix, then soak with clear water, then by the spice after immersion and immersion gained liquid, jointly heat digestion with edible vegetable oil, boil off moisture content, isolated by filtration obtains one oil for the first time; Re-use edible vegetable oil and gained spice digestion is filtered to first time, second time isolated by filtration, obtain two road oil; Re-use edible vegetable oil and gained spice digestion is filtered to second time, isolated by filtration for the third time, obtain three roads oil; One You He bis-road oil is allocated according to volume ratio 1:2, obtains edible flavor oil; Described spice is composed of the following components: the red chili of mass percent 20 ~ 60% is done, the Chinese anise of the Bulbus Allii Fistulosi of the Chinese prickly ash of mass percent 10 ~ 70%, mass percent 2 ~ 10%, mass percent 1 ~ 10%, the rhizoma zingiberis of mass percent 0.8 ~ 10%, the fructus amomi of mass percent 0.7 ~ 10% and fennel seeds 0.5 ~ 10%.
2. preparation method according to claim 1, is characterized in that: described fragmentation is crushed to reach mass percent more than 90% by the ratio of 10 mesh sieves.
3. preparation method according to claim 1, is characterized in that: it is be 1:(1 ~ 5 by mass ratio that described clear water soaks) spice and clear water mixing immersion 0.5 ~ 48 hour, soaking temperature is 15 ~ 95 DEG C.
4. preparation method according to claim 1, is characterized in that: the mass ratio of the spice that described digestion adopts and edible vegetable oil is 1:(1 ~ 10), the time is 0.5 ~ 48 hour, and temperature is 60 ~ 330 DEG C.
5. preparation method according to claim 1, it is characterized in that: third time isolated by filtration is obtained spice residue centrifugation de-oiling, carry out oil expression process again, gained Residual oil is oily with three roads, edible vegetable oil mixes and be used as the edible vegetable oil next time prepared and use.
6. preparation method according to claim 5, is characterized in that: the range of speeds of described centrifugation de-oiling is 300 ~ 10000 revs/min, and centrifugation time is 3 ~ 30 minutes.
7. preparation method according to claim 1, is characterized in that: describedly carried out also adding edible batching in the process of allocating by one You He bis-road oil; Described edible batching is edible salt, monosodium glutamate, sesame, Pricklyash peel, chilli powder and flavorant.
8. the edible flavor oil that preparation method obtains according to any one of claim 1 ~ 7.
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| CN201410409197.4A CN104322713A (en) | 2014-06-16 | 2014-08-19 | Edible flavor oil and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872606A (en) * | 2015-04-29 | 2015-09-02 | 广西明华晟粮油科技有限公司 | Five-spice seasoning oil |
| CN105211325A (en) * | 2015-10-12 | 2016-01-06 | 长沙昊瑞生物科技有限公司 | A kind of Winter health-care edible oil and preparation method thereof |
| CN106174382A (en) * | 2016-07-22 | 2016-12-07 | 淮北顺发食品有限公司 | A kind of preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor |
| CN106212732A (en) * | 2016-07-29 | 2016-12-14 | 郑州雪麦龙食品香料有限公司 | A kind of spicy chilli oil and preparation method thereof |
| CN108450887A (en) * | 2018-02-27 | 2018-08-28 | 河南大用实业有限公司 | A kind of pungent condiment of perfume and preparation method thereof |
| CN108713607A (en) * | 2018-05-30 | 2018-10-30 | 华坪县青禾花椒油有限公司 | A kind of preparation method of Zanthoxylum essential oil |
| CN109170797A (en) * | 2018-10-08 | 2019-01-11 | 佛山市海天（江苏）调味食品有限公司 | A kind of production method of the spice extracting solution for cooking wine |
| IT202100019559A1 (en) * | 2021-07-22 | 2023-01-22 | Tuscany Ollio & Vinegar Srl | METHOD AND APPARATUS FOR FLAVORING A LIQUID FOOD |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872606A (en) * | 2015-04-29 | 2015-09-02 | 广西明华晟粮油科技有限公司 | Five-spice seasoning oil |
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| IT202100019559A1 (en) * | 2021-07-22 | 2023-01-22 | Tuscany Ollio & Vinegar Srl | METHOD AND APPARATUS FOR FLAVORING A LIQUID FOOD |
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