CN104543914A - Preparation method of allium vegetable sesame oil - Google Patents
Preparation method of allium vegetable sesame oil Download PDFInfo
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- CN104543914A CN104543914A CN201510022755.6A CN201510022755A CN104543914A CN 104543914 A CN104543914 A CN 104543914A CN 201510022755 A CN201510022755 A CN 201510022755A CN 104543914 A CN104543914 A CN 104543914A
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Abstract
The invention provides a preparation method of allium vegetable sesame oil. By adoption of the preparation method, the problems of heavy raw and green smell, incomplete extraction and unobvious characteristic fragrance of the allium vegetable prepared by the existing method are solved. The preparation method comprises the following steps: extracting for the first time, carrying out oil-water layering, releasing precursors, extracting for the second time, and carrying out vacuum dewatering, wherein the step of extracting for the first time is as follows: draining water of cleaned allium vegetables, cutting into sections, homogenizing by using vegetable oil, heating to 80-120 DEG C, maintaining for 2-4 minutes and filtering; the step of the oil-water layering is as follows: adding water into residue, stirring, enabling vegetable oil remained on residue and the residue, entering a water layer, forming the water layer and an oil layer, and adjusting the volume ratio of the oil layer and the water layer; the step of releasing precursors is as follows: adding allinase for enzymolysis into the water layer; the step of extracting for the second time is as follows: after enzymolysis, stirring, then separating the water layer and the oil layer by centrifugation, collecting the oil layer, and combining the oil layer with crudely-extracted sesame oil from the first-time extraction; and the step of vacuum dewatering is as follows: heating the prepared crude allium vegetable sesame oil to 50-70 DEG C under the vacuum condition, maintaining for 2-5 minutes, and carrying out drawing and filtering for dewatering.
Description
Technical field
The invention belongs to food processing field, specifically, relate to a kind of preparation method of allium sesame oil.
Background technology
The fragrance of allium is special.Food service industry often utilizes its special fragrance to process the food of various unique flavor.Utilize the method for this peculiar fragrance except directly using allium itself, its aroma substance can also be extracted and re-use.Specifically select which kind of method, relevant with the characteristic of processed food itself.
The fragrance mainly liposoluble substance of allium, the fragrance of allium can be divided into the aroma substance just formed immediately once fragmentation and the aroma substance two parts produced by secondary reaction.Its precursor is the cysteine sulfoxide that nonvolatile S-replaces.Most important two class precursors are S-alkane (alkene) base cysteine sulfoxide class and γ glutamyl peptide class.Wherein the first kind is under the impact of allinnase, is cut off and forms alkane (alkene) base sulfo-sulfinic acid vinegar class.Due to its rather unstable, and then be dissociated into and cause taste composition---thioether.
For the extracting method of essential oil, mainly contain Simultaneous distillation (SDE method), supercritical extraction, organic solvent extractionprocess etc.The plants essential oil of SDE method extraction is based on the aroma substance of low boiling and polarity, and therefore extracted fragrance can not react the fragrance of raw material itself comprehensively, namely fragrance distortion.Although supercritical extraction is effective, very high to the requirement of equipment.Organic solvent extractionprocess is generally that these organic solvents easily remain in essential oil with organic solvents such as hypotoxic acetone, chloroforms.
Authorization Notice No. is the extracting method that the patent of invention of CN 1088342C discloses a kind of scallion oil, the method with edible salad oil for crude extract being carried out being separated, filtering and dewatering and obtain scallion oil after extraction leek powder.But the temperature that this method uses is too low, overlong time.Authorization Notice No. is the extracting method that the patent of invention of CN 101613636 B provides a kind of leek oil, fresh leek is cut into segment by the method, after adding emulsifying agent and salad oil milled mixture, microwave continuous extraction, press filtration, collection filtrate and filter residue, separatory removing aqueous phase, get upper oil phase, add calcium chloride drying, this invention can make fragrance in leek and taste composition stripping rapidly at low temperatures.Because these two kinds of methods are all lixiviate scallion oil or leek oil at low temperatures, so the aroma substance closed with secondary bond in raw material and Aroma precursor are not released, and these compositions have important effect to the characteristic chicken flavor forming allium.
Summary of the invention
The object of this invention is to provide a kind of preparation method of new allium sesame oil, the raw blue or green gas of allium sesame oil prepared to solve existing method weighs, extracts incomplete, the unconspicuous problem of characteristic perfume.
The present invention is achieved through the following technical solutions object of the present invention: the preparation method of described allium sesame oil comprises:
1) extract first: clean allium to be drained the water, segment, use vegetable oil homogenate, be heated to 80 ~ 120 DEG C and keep 2 ~ 4 minutes, filter and to obtain thick Titian oil and residue;
2) profit layering: add water in residue, stirs, and makes vegetable oil residual on residue be separated with residue and enter water layer, forms water layer and oil reservoir, the volume ratio of adjustment oil reservoir and water layer;
3) precursor release: add allinnase to water layer, adjustment temperature to 40 ~ 65 DEG C, pH to 5 ~ 6.5 enzymolysis 1 ~ 3 hour, then make enzyme deactivation;
4) again extract: stir, then centrifugation water layer, oil reservoir, collect oil reservoir, and with step 1) described in thick Titian oil merge;
5) vacuum dehydration: heating in vacuum to 50 ~ 70 DEG C also keep 2 ~ 5 minutes, and suction filtration dewaters, and obtains allium sesame oil.
Allium refers to the pungent plants such as onion, garlic, leek.
Step 1) in, with vegetable oil homogenate be in order to by allium once the aroma substance of broken directly formation in fragmentation time with regard to lixiviate in vegetable oil.The mass ratio of allium and vegetable oil preferably 1: 3 ~ 6.Too much vegetable oil can make the fragrance level of the allium sesame oil obtained not enough, and can increase the energy consumption of subsequent heat, filtration step.Certainly, also can fragrance level adjustment allium according to demand and the ratio of vegetable oil.But denseer with the raw blue or green gas of thick Titian oil of vegetable oil homogenate gained, affect the quality of sesame oil, therefore heating is to remove raw blue or green gas, make the aroma substance closed with secondary bond be released and be extracted simultaneously.
Step 2) in, because filter residue still adsorbs quite a lot of vegetable oil, adding water to leave standstill after stirring to form four layers, the emulsion layer at the emulsion layer of the oil reservoir on upper strata, the water layer of lower floor, oil reservoir and Air Interface, water layer and oil reservoir interface.Emulsion layer is caused by the emulsibility of the protein in allium.The volume ratio of oil reservoir and water layer preferably 1: 3 ~ 5.Enzyme-added in water layer is to carry out enzymolysis to Aroma precursor material.The aroma substance that oil reservoir can prevent enzymolysis from being formed scatters and disappears.
Step 3) in, except using allinnase, also other enzymes can be used, as glycosidase, peptase etc.After enzymolysis terminates, can make enzyme deactivation by supersonic oscillations, ultrasonic wave also plays the effect of stirring simultaneously, also salt adding can make the protein coagulation of emulsion layer and make enzyme denaturation, thus it is two-layer to form obvious profit, is convenient to water-oil separating.Salt adding amount is too low, and emulsion layer is removed not exclusively, salt addition and step 2) the mass volume ratio preferably 2 ~ 3: 5 of water.
Step 5) in, stirring is to make the vegetable oil on upper strata be distributed in water, and oil can the abundant aroma substance that formed of lixiviate enzymolysis in the process of dispersion.Vacuum condition can reduce the temperature removing moisture, thus prevents the allium sesame oil deterioration of preparation.
Advantage of the present invention is:
The present invention with fragrance component fat-soluble in lixiviate allium for main purpose, by directly using the aroma substance just produced once fragmentation in vegetable oil homogenate derect seething allium, after homogenate, heating can discharge the aroma substance closed with secondary bond, enzymolysis Aroma precursor and make the aroma substance in allium obtain abundant lixiviate again, makes the fragrance of the allium sesame oil of gained closer to natural allium fragrance.
The fat-soluble aroma substance that enzymolysis is formed is difficult to long-time existence in aqueous phase system, can float up to aqueous phase system surface, and escapes in air.The present invention, by adding oil reservoir on water layer, can extract the fat-soluble aroma substance that enzymolysis is formed in time, also makes the vegetable oil that allium residue adsorbs be recycled simultaneously.
Compared with supercritical extraction, method of the present invention is simpler to the requirement of equipment, and cost is lower, therefore easier suitability for industrialized production.
Detailed description of the invention
The following detailed description of embodiments of the present invention.
Embodiment one
Clean garlic is drained the water, cut into chunks, pours soybean oil homogenate into, oily garlic mass ratio is 3: 1, is heated to 120 DEG C, keeps 2 minutes, and 80 mesh filter screens filter, and obtain and slightly carry garlic sesame oil and garlic residue.Add water to garlic residue, stir, the soybean oil that garlic residue adsorbs is separated with garlic residue.After leaving standstill, garlic residue enters water layer, and the soybean oil that garlic residue adsorbs then floats formation oil reservoir.All emulsion layer is formed in oil, water termination and oil, Air Interface.Because oil reservoir is excessively thin, add soybean oil to oil reservoir, make the volume ratio of oil reservoir and water layer between 1: 3 ~ 5.Add allinnase to water layer, addition is garlic fresh weight 1%, and enzyme activity is 1000U/g, adjustment temperature to 65 DEG C, pH to 5, be incubated 3 hours, then add the salt of garlic fresh weight 3 times, stir, remove emulsion layer, make enzyme deactivation simultaneously, centrifugation water layer and oil reservoir, collect oil reservoir, and merge with aforementioned crude Titian oil, vacuumize and be heated to 50 DEG C and keep 5 minutes, suction filtration again, filtrate is garlic sesame oil.
Embodiment two
Clean shallot is drained the water, cut into chunks, pours corn oil homogenate into, oily green onion mass ratio is 6: 1, be heated to 80 DEG C, keep 5 minutes, 60 mesh filter screens filter, and obtain and slightly carry scallion oil and green onion slag, add water to green onion slag, stir, the corn oil that green onion slag adsorbs is separated with green onion slag, leave standstill, green onion slag falls into water layer, and the corn oil that green onion slag adsorbs then floats into oil reservoir.All emulsion layer is formed in oil, water termination and oil, Air Interface.Adjustment oil reservoir, makes the volume ratio of oil reservoir and water layer between 1: 3 ~ 5.Add allinnase to water layer, addition is green onion fresh weight 2%, and enzyme activity is 1000U/g, adjustment temperature to 40 DEG C, pH to 6.5, enzymolysis 3 hours, adds the salt of green onion fresh weight 2 times, then supersonic oscillations, leave standstill, form obvious profit two-layer, centrifugation water layer and oil reservoir, collect oil reservoir, and carry scallion oil with aforementioned crude and merge, vacuumize and be heated to 70 DEG C, keep 2 minutes, then suction filtration, filtrate is green onion taste sesame oil.
Embodiment three
Clean leek is drained the water, cut into chunks, pours rapeseed oil homogenate into, the mass ratio of leek and oil is 4: 1, be heated to 100 DEG C, keep 3 minutes, 80 mesh filter screens filter, and obtain and slightly carry leek oil and leek slag, add water to leek slag, stir, the rapeseed oil that leek slag adsorbs is separated with leek slag, leave standstill, leek slag falls into water layer, and the rapeseed oil that leek slag adsorbs then floats into oil reservoir.All emulsion layer is formed in oil, water termination and oil, Air Interface.Adjustment oil reservoir, makes the volume ratio of oil reservoir and water layer between 1: 3 ~ 5.Add allinnase to water layer, addition is leek fresh weight 4%, and enzyme activity is 1000U/g, adjustment temperature to 55 DEG C, pH to 5.5, enzymolysis 1 hour, adds the salt of leek fresh weight 2 times, then supersonic oscillations, leave standstill, form obvious profit two-layer, centrifugation water layer and oil reservoir, collect oil reservoir, and carry leek oil with aforementioned crude and merge, vacuumize and be heated to 70 DEG C, keep 2 minutes, then suction filtration, filtrate is leek sesame oil.
In above-described embodiment one, two, three, the allium residue of water layer gained can be filtered for processing other food.
Claims (5)
1. the preparation method of allium sesame oil, comprising:
1) extract first: clean allium to be drained the water, segment, use vegetable oil homogenate, be heated to 80 ~ 120 DEG C and keep 2 ~ 4 minutes, filter and to obtain thick Titian oil and residue;
2) profit layering: add water in residue, stirs, and makes vegetable oil residual on residue be separated with residue and enter water layer, forms water layer and oil reservoir, the volume ratio of adjustment oil reservoir and water layer;
3) precursor release: add allinnase to water layer, adjustment temperature to 40 ~ 65 DEG C, pH to 5 ~ 6.5 enzymolysis 1 ~ 3 hour, then make enzyme deactivation;
4) again extract: stir, then centrifugation water layer, oil reservoir, collect oil reservoir, and with step 1) described in thick Titian oil merge;
5) vacuum dehydration: heating in vacuum to 50 ~ 70 DEG C also keep 2 ~ 5 minutes, and suction filtration dewaters, and obtains allium sesame oil.
2. the preparation method of allium sesame oil as claimed in claim 1, is characterized in that: described step 1) in the mass ratio of allium and vegetable oil be 1: 3 ~ 6.
3. the preparation method of allium sesame oil as claimed in claim 1, is characterized in that: described step 2) in oil reservoir and the volume ratio of water layer be 1: 3 ~ 5.
4. the preparation method of allium sesame oil as claimed in claim 1, is characterized in that: after described enzymolysis terminates, then salt adding.
5. the preparation method of allium sesame oil as claimed in claim 1, is characterized in that: the addition of described salt and described step 2) in the mass volume ratio of water be 2 ~ 3: 5.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104970332A (en) * | 2015-07-17 | 2015-10-14 | 天宁香料（江苏）有限公司 | Preparation method and application of composite spice essence from coriander, chive and cumin |
| CN107149008A (en) * | 2017-04-20 | 2017-09-12 | 广州大学 | A kind of allium flavor oil and its production method |
| CN111165545A (en) * | 2020-01-03 | 2020-05-19 | 广东嘉士利食品集团有限公司 | Scallion flavor biscuit and preparation method thereof |
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| CN111165545A (en) * | 2020-01-03 | 2020-05-19 | 广东嘉士利食品集团有限公司 | Scallion flavor biscuit and preparation method thereof |
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Effective date of registration: 20191106 Address after: 244000, Longshan Road, Datong Town, Tongling City, Anhui province 102 Patentee after: TONGLING DATONGXIAOMO SESAME OIL CO., LTD. Address before: 214153 Jiangsu province Wuxi Qian Hu Road No. 809 Patentee before: Wuxi Institute of Commerce |
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