CN104970329A - Allocable flavored oil and preparation method thereof - Google Patents
Allocable flavored oil and preparation method thereof Download PDFInfo
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- CN104970329A CN104970329A CN201510371083.XA CN201510371083A CN104970329A CN 104970329 A CN104970329 A CN 104970329A CN 201510371083 A CN201510371083 A CN 201510371083A CN 104970329 A CN104970329 A CN 104970329A
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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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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Abstract
The invention discloses allocable flavored oil and a preparation method thereof. The allocable flavored oil is prepared from the following raw materials in parts by weight: A materials: 1-2 parts by weight of essential oil of scallion, ginger and garlic, 0.5-1 part by weight of table salt, and10-20 parts by weight of plant blend oil; B materials: 2-4 parts by weight of chili oil, 1-2 parts by weight of soy sauce, 0.5-1 part by weight of table salt, and 10-15 parts by weight of plant blend oil. A supercritical CO2 extraction technique is used for extracting fat in the garlic, the ginger and the scallion for preparing the essential oil of the scallion, the ginger and the garlic, and the essential oil of the scallion, the ginger and the garlic is compounded with the table salt and the plant blend oil for preparing the A materials; the chili oil, the soy sauce, the table salt and the plant blend oil are compounded for preparing the B materials; then the A materials and the B materials are respectively filled in two different cavities of one packaging bottle; while in use, the A materials or the B materials can be used or the A materials and the B materials can be compounded for use as needed, so that the use is convenient, and the flavor is unique.
Description
Technical field
The invention belongs to food spice field, particularly relate to a kind of adjustable flavor oil and preparation method thereof.
Background technology
Shallot, ginger, garlic and capsicum are the flavouring of life indispensability, except being directly used for cooking or using with pulverous flavoring, market also exist the flavouring of various essential oil class and the compound product of various local flavor essential oil.Chinese patent CN 102660381 A discloses a kind of method utilizing supercritical extraction unit to prepare giving off a strong fragrance scallion oil, first adopts supercritical CO
2extraction giving off a strong fragrance scallion oil, then allocates the scallion oil prepared and salad oil.Chinese patent CN 101856051 A discloses a kind of garlic corn oil and preparation method, and in this garlic corn oil, corn oil is 86.4% ~ 98.5%, and garlic oil is 1.5% ~ 13.6%, integrates the local flavor of garlic oil and corn oil, simple and convenient.But this compound product is relatively single, when in use, also need the product with the use of other, product is composite too much, easily causes flavor substance interact and affect the local flavor of final products.In addition, supercritical CO is used
2time abstraction technique extracts flavor substance, owing to not using entrainer, the extraction yield of essential oil is lower, needs to improve the technique that extracts to improve essential oil extraction yield.
Summary of the invention
The object of this invention is to provide a kind of adjustable flavor oil, this flavor oil not only has the local flavor of strong green onion, ginger and garlic, also has the local flavor of capsicum and soy sauce, and these flavor substances can not influence each other, and can carry out oneself's allotment according to demand.
Present invention also offers a kind of preparation method of adjustable flavor oil, the green onion, ginger and garlic essential oil used during its A expects adopts supercritical CO
2prepared by abstraction technique, adopt the method for ladder extraction, considerably increase the extraction yield of green onion, ginger and garlic essential oil.
The present invention is by the following technical solutions:
The invention provides a kind of adjustable flavor oil, prepared by the raw material of following weight portion: A expects: green onion, ginger and garlic essential oil 1 ~ 2 weight portion, salt 0.5 ~ 1 weight portion, plant blend oil 10 ~ 20 weight portion; B expects: chilli oil 2 ~ 4 weight portion, soy sauce 1 ~ 2 weight portion, salt 0.5 ~ 1 weight portion, plant blend oil 10 ~ 15 weight portion.
Preferably, described A material and B material are filled in a kind of 2 different cavitys of Packaging Bottle of 2 cavitys respectively.
Present invention also offers a kind of preparation method of adjustable flavor oil, comprise the following steps:
Step 1, adopts supercritical CO
2abstraction technique extracts green onion, ginger and garlic essential oil from shallot, ginger and garlic;
Step 2, by the green onion, ginger and garlic essential oil prepared, expects with salt, the composite A of preparation of plant blend oil, is expected by composite to chilli oil, soy sauce, salt and plant blend oil preparation B;
Step 3, be filled in the different cavity of 2 of a kind of 2 cavity Packaging Bottle respectively by A material and B material, sterilizing, encapsulates.
Preferably, in described step 1, shallot, ginger and garlic after dry 40 ~ 48h, are pulverized at 50 ~ 60 DEG C.
Preferably, described shallot, ginger and garlic pulverize after granularity be 20 ~ 40 orders.
Preferably, in described step 1, supercritical CO
2extraction adopts the method for ladder extraction.
Preferably, the step of described ladder extraction comprises:
Arranging extracting pressure is 20 ~ 40Mpa, and extraction temperature is 30 ~ 45 DEG C, CO
2flow is 10 ~ 25L/h, extraction 3 ~ 5min, then rapid depressurization to 12 ~ 18Mpa, and extraction 3 ~ 5min, continues release complete; Then carry out reextraction rapidly, extracting pressure is 20 ~ 40Mpa, and extraction temperature is 30 ~ 45 DEG C, CO
2flow is 10 ~ 25L/h, extraction 2 ~ 3h.
Preferably, supercritical CO in described step 1
2separating pressure 8 ~ 10 Mpa of extraction, separation temperature 30 ~ 40 DEG C.
Preferably, the sterilizing in described step 3 adopts 135 DEG C of high-temperature short-time sterilization 6s.
The invention has the beneficial effects as follows:
The adjustable flavor oil of one provided by the invention, not only has the local flavor that green onion, ginger and garlic is strong, but also compositely has chilli oil, soy sauce and salt and plant blend oil, and local flavor is complete.Adjustable flavor oil of the present invention, comprise A material and B material, wherein A material comprises green onion, ginger and garlic essential oil, salt and plant blend oil, B material comprises chilli oil, soy sauce, salt and plant blend oil, wherein A material and B expect to be filled into respectively in the variant cavity of two of a kind of Packaging Bottle, two chambeies are provided with in this Packaging Bottle, two chamber parallel arrangements, when in use, can be as required, carry out choice for use A expect or use B material or A material and B to expect composite use, and when preservation, A material and B material do not mix, its flavor substance can not influence each other.
In a kind of adjustable flavor oil prepared by the present invention, A expects the green onion, ginger and garlic essential oil used, and is to adopt supercritical CO
2abstraction technique extracts from garlic, ginger and shallot.The present invention is to supercritical CO
2extraction process adjust, adopt ladder extraction method, namely work as CO
2after reaching the extracting pressure of garlic, ginger and shallot, unload and be depressed into 12 ~ 18Mpa, then unload and be depressed into atmospheric pressure, then carry out reextraction, like this due to CO
2fluid has one to dissolve and the process of effusion in the inside configuration of garlic, ginger and shallot, can destroy the internal structure of garlic, ginger and shallot, thus reduces the resistance to mass tranfer of shallot, ginger and garlic grease, increases extraction yield.And in extraction process, garlic, ginger and shallot raw material are mixed and extracts, green onion, ginger and garlic essential oil has the effect of synergic solvent extraction in the process of extraction, be equivalent to employ entrainer in supercritical extract, also can the extraction yield of increase green onion, ginger and garlic essential oil to a certain degree, in the present invention, the extraction yield of green onion, ginger and garlic essential oil is 2.0% ~ 3.9%.Under identical extraction conditions, the extraction yield of the green onion, ginger and garlic essential oil of extraction process extraction of the present invention is 3.9%; And the extraction yield of the green onion, ginger and garlic essential oil not adopting ladder to extract under the same terms is 2.6%; Same, the extraction yield extracting separately the green onion, ginger and garlic essential oil that green onion, ginger and garlic prepares at identical conditions is 1.9%, the synergic solvent extraction Be very effective of ladder extraction and essential oil in visible the present invention.Flavor oil prepared by the present invention, local flavor classification is complete, can meet the demand of daily culinary art, barbecue and chafing dish seasoning.
Detailed description of the invention
Adjustable flavor oil provided by the invention, comprise A material and B material, wherein A material forms by green onion, ginger and garlic essential oil, salt and plant blend oil are composite; B material is formed by the composite modulation of chilli oil, soy sauce, salt and plant blend oil, and A material and B expect by the cavity that two of being filled into a kind of two cavity Packaging Bottle are respectively different.Two described cavity Packaging Bottle, bottle is divided into two cavitys, these two cavity parallel arrangements, a cavity dress A material, another cavity dress B material, bottleneck has bottle cap, and arrange an inner cap below bottle cap, inner cap can mount and dismount very flexibly, arrange porose above inner cap, use A material if only need, just forwarded to by the aperture of inner cap on the cavity of dress A material, namely pourable A material uses; Use B material if only need, then above the cavity hole above inner cap being forwarded to dress B material, i.e. pourable B material; A material and B expect composite use if necessary, then inner cap is removed, and just can pour out A material and B material simultaneously, can load onto inner cap after pouring out; Therefore, the use of A material and B material can be selected according to demand voluntarily, and A expects and B material does not mix, and flavor substance can not influence each other.
In A material and B material allocation process the plant blend oil that uses be peanut oil, sunflower oil, soybean oil and maize germ oil one or several mix.
The green onion, ginger and garlic essential oil used in A material of the present invention adopts supercritical CO
2abstraction technique extracts from shallot, garlic and ginger.Wherein supercritical CO
2extraction process in abstraction technique adopts the method for ladder extraction, namely at CO
2reach after preparing extracting pressure that green onion, ginger and garlic essential oil specifies, adopt the mode of ladder release, first unload rapidly and be pressed onto 12 ~ 18Mpa, due to CO
2rapid evaporation, overflow from material, by the destruction of the expansion and material matrix structure that cause material, CO in material
2diffusion mass transfer passage will improve; Unload after being depressed into atmospheric pressure, extraction of again boosting, thus reduce the resistance in essential oil extraction process, increase extraction yield.In addition, due to the present invention shallot, garlic and ginger are pulverized after hybrid extraction, in extraction process, have the effect of a synergic solvent extraction, specifically can embody in the contrast of embodiment and comparative example.
In order to illustrate further in more detail instead of limit the present invention, provide the following example.
Embodiment 1
After shallot, ginger and garlic clean up, dry 48h in the baking oven of 50 DEG C.Take shallot 300g respectively, ginger 300g, garlic 300g, use pulverizer to be crushed to 20 orders, be placed in supercritical CO
2in extraction kettle, the temperature arranging extraction kettle is 30 DEG C, CO
2pressure is 20Mpa, CO
2flow is 10 L/h, and extraction 5min, then unloads and be depressed into 12Mpa, extraction 5min, continues to unload to be depressed into atmospheric pressure; Then controlling extraction kettle pressure is 20Mpa, and temperature is 30 DEG C, CO
2flow is 10 L/h, extraction 3h, and the fluid being mixed with green onion, ginger and garlic essential oil after having extracted enters in separating still, controls the separating pressure 8Mpa of separating still, separation temperature 30 DEG C, collects the green onion, ginger and garlic essential oil prepared.Weighing and extracting the green onion, ginger and garlic essential oil obtained is 18g.
Take the 18g green onion, ginger and garlic essential oil prepared, salt 9g, maize germ oil 90g, peanut oil 90g stirs, and prepares A material; Take 36g chilli oil, 18g soy sauce, 9g salt and 180g sunflower oil mixing and stirring, prepare B material; Take A material and B expect in two cavitys of each 50g amount of being respectively charged into cavity Packaging Bottle, sterilizing 6s at 135 DEG C of temperature, encapsulate.
The extraction yield calculating green onion, ginger and garlic essential oil is 2.0 %.
Embodiment 2
After shallot, ginger and garlic clean up, dry 40h in the baking oven of 60 DEG C.Take shallot 300g respectively, ginger 300g, garlic 300g, use pulverizer to be crushed to 40 orders, be placed in supercritical CO
2in extraction kettle, the temperature arranging extraction kettle is 45 DEG C, CO
2pressure is 40Mpa, CO
2flow is 25L/h, and extraction 3min, then unloads and be depressed into 18Mpa, extraction 3min, continues to unload to be depressed into atmospheric pressure; Then controlling extraction kettle pressure is 40Mpa, and temperature is 45 DEG C, CO
2flow is 25 L/h, and extraction 2h, has extracted the separating pressure 10Mpa of rear control separating still, separation temperature 40 DEG C, collects the green onion, ginger and garlic essential oil prepared.Weighing and extracting the green onion, ginger and garlic essential oil obtained is 22.5g.
Take the 22.5g green onion, ginger and garlic essential oil prepared, salt 11.25g, maize germ oil 225g stirs, and prepares A material; Take 45g chilli oil, 22.5g soy sauce, 11.25g salt and 168.75g soybean oil mixing and stirring, prepare B material; Take A material and B expect that each 50g is respectively charged in two cavitys of two cavity Packaging Bottle, sterilizing 6s at 135 DEG C of temperature, encapsulate.
The extraction yield calculating green onion, ginger and garlic essential oil is 2.5%.
Embodiment 3
After shallot, ginger and garlic clean up, dry 45h in the baking oven of 55 DEG C.Take shallot 300g respectively, ginger 300g, garlic 300g, use pulverizer to be crushed to 30 orders, be placed in supercritical CO
2in extraction kettle, the temperature arranging extraction kettle is 40 DEG C, CO
2pressure is 30Mpa, CO
2flow is 20L/h, and extraction 4min, then unloads and be depressed into 16Mpa, extraction 4min, continues to unload to be depressed into atmospheric pressure; Then controlling extraction kettle pressure is 30Mpa, and temperature is 40 DEG C, CO
2flow is 20L/h, and extraction 2.5h, has extracted the separating pressure 9Mpa of rear control separating still, separation temperature 35 DEG C, collects the green onion, ginger and garlic essential oil prepared.Weighing and extracting the green onion, ginger and garlic essential oil obtained is 35.1g.
Take the 35.1g green onion, ginger and garlic essential oil prepared, salt 35.1g, maize germ oil 526.5g stirs, and prepares A material; Take 70.2g chilli oil, 70.2g soy sauce, 35.1g salt and 526.5g soybean oil mixing and stirring, prepare B material; Take A material and B expect that each 50g is respectively charged in two cavitys of two cavity Packaging Bottle, sterilizing 6s at 135 DEG C of temperature, encapsulate.
The extraction yield calculating green onion, ginger and garlic essential oil is 3.9%.
Embodiment 4
After shallot, ginger and garlic clean up, dry 45h in the baking oven of 58 DEG C.Take shallot 300g respectively, ginger 300g, garlic 300g, use pulverizer to be crushed to 40 orders, be placed in supercritical CO
2in extraction kettle, the temperature arranging extraction kettle is 35 DEG C, CO
2pressure is 35Mpa, CO
2flow is 15L/h, and extraction 4min, then unloads and be depressed into 17Mpa, extraction 4min, continues to unload to be depressed into atmospheric pressure; Then controlling extraction kettle pressure is 35Mpa, and temperature is 40 DEG C, CO
2flow is 15L/h, and extraction 3h, has extracted the separating pressure 8Mpa of rear control separating still, separation temperature 35 DEG C, collects the green onion, ginger and garlic essential oil prepared.Weighing and extracting the green onion, ginger and garlic essential oil obtained is 32.3g.
Take the 32.3g green onion, ginger and garlic essential oil prepared, salt 32.3g, maize germ oil 323g stirs, and prepares A material; Take 129.2g chilli oil, 32.3g soy sauce, 32.3g salt and 323g soybean oil mixing and stirring, prepare B material; Take A material and B expect that each 50g is respectively charged in two cavitys of two cavity Packaging Bottle, sterilizing 6s at 135 DEG C of temperature, encapsulate.
The extraction yield calculating green onion, ginger and garlic essential oil is 3.58%.
Comparative example 1
According to the condition identical with embodiment 3, difference is the method not adopting ladder to extract, and the temperature arranging extraction kettle is 40 DEG C, CO
2pressure is 30Mpa, CO
2flow is 20L/h, and extraction 2.5h, has extracted the separating pressure 9Mpa of rear control separating still, separation temperature 35 DEG C, collects the green onion, ginger and garlic essential oil prepared, and weighing and extracting the green onion, ginger and garlic essential oil obtained is 23.4g, and the extraction yield calculating green onion, ginger and garlic essential oil is 2.6%.
Comparative example 2
According to the condition identical with embodiment 3, difference is that shallot, ginger and garlic extract separately, take extract obtain shallot, ginger and galic essential oil 17.1g altogether, the extraction yield calculating green onion, ginger and garlic essential oil is 1.9%.
Claims (9)
1. an adjustable flavor oil, is characterized in that, is prepared by the raw material of following weight portion: A expects: green onion, ginger and garlic essential oil 1 ~ 2 weight portion, salt 0.5 ~ 1 weight portion, plant blend oil 10 ~ 20 weight portion; B expects: chilli oil 2 ~ 4 weight portion, soy sauce 1 ~ 2 weight portion, salt 0.5 ~ 1 weight portion, plant blend oil 10 ~ 15 weight portion.
2. the adjustable flavor oil of one according to claim 1, is characterized in that, described A material and B expect to be filled into respectively in the different cavity of two of a kind of Packaging Bottle.
3. a preparation method for a kind of adjustable flavor oil as claimed in claim 1, is characterized in that, comprise the following steps:
Step 1, adopts supercritical CO
2abstraction technique extracts green onion, ginger and garlic essential oil from shallot, ginger and garlic;
Step 2, by the green onion, ginger and garlic essential oil prepared, expects with salt, the composite A of preparation of plant blend oil, is expected by composite to chilli oil, soy sauce, salt and plant blend oil preparation B;
Step 3, be filled in the different cavity of two of a kind of Packaging Bottle respectively by A material and B material, sterilizing, encapsulates.
4. the preparation method of a kind of adjustable flavor oil according to claim 3, is characterized in that, in described step 1, shallot, ginger and garlic after dry 40 ~ 48h, are pulverized at 50 ~ 60 DEG C.
5. the preparation method of a kind of adjustable flavor oil according to claim 4, is characterized in that, described shallot, ginger and garlic pulverize after granularity be 20 ~ 40 orders.
6. the preparation method of a kind of adjustable flavor oil according to claim 3, is characterized in that, in described step 1, and supercritical CO
2extraction adopts the method for ladder extraction.
7. the preparation method of a kind of adjustable flavor oil according to claim 6, is characterized in that, the method for described ladder extraction comprises:
Arranging extracting pressure is 20 ~ 40Mpa, and extraction temperature is 30 ~ 45 DEG C, CO
2flow is 10 ~ 25L/h, and extraction 3 ~ 5min, is then depressurized to 12 ~ 18Mpa, and extraction 3 ~ 5min, unloads and be depressed into atmospheric pressure; Then carry out reextraction, extracting pressure is 20 ~ 40Mpa, and extraction temperature is 30 ~ 45 DEG C, CO
2flow is 10 ~ 25L/h, extraction 2 ~ 3h.
8. the preparation method of a kind of adjustable flavor oil according to claim 3, is characterized in that, supercritical CO in described step 1
2the separating pressure of extraction is 8 ~ 10 Mpa, and separation temperature is 30 ~ 40 DEG C.
9. the preparation method of a kind of adjustable flavor oil according to claim 3, is characterized in that, the sterilizing in described step 3 adopts 135 DEG C of high-temperature short-time sterilization 6s.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343044A (en) * | 2016-08-25 | 2017-01-25 | 山东天博食品配料有限公司 | Stir-frying flavor oil and preparation method thereof |
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| CN1613987A (en) * | 2004-09-20 | 2005-05-11 | 南京农业大学 | Method extracting onion oil by super-critical carbon dioxide |
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| CN1981864A (en) * | 2006-05-11 | 2007-06-20 | 马廷维 | Oil-solvent extraction of ginger extract |
| CN102660381A (en) * | 2012-05-30 | 2012-09-12 | 天津市春晖生物科技有限公司 | Method for preparing fragrant onion oil by supercritical extraction device |
| CN104545575A (en) * | 2013-10-16 | 2015-04-29 | 南京博创工业产品设计有限公司 | Proportional seasoning bottle |
| CN104642568A (en) * | 2015-01-21 | 2015-05-27 | 徐晓云 | Preparation method of chive-flavored flavoring oil |
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- 2015-06-30 CN CN201510371083.XA patent/CN104970329B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005143308A (en) * | 2003-11-11 | 2005-06-09 | Takasago Internatl Corp | Pungency-expression regulant |
| CN1613987A (en) * | 2004-09-20 | 2005-05-11 | 南京农业大学 | Method extracting onion oil by super-critical carbon dioxide |
| CN1981864A (en) * | 2006-05-11 | 2007-06-20 | 马廷维 | Oil-solvent extraction of ginger extract |
| CN102660381A (en) * | 2012-05-30 | 2012-09-12 | 天津市春晖生物科技有限公司 | Method for preparing fragrant onion oil by supercritical extraction device |
| CN104545575A (en) * | 2013-10-16 | 2015-04-29 | 南京博创工业产品设计有限公司 | Proportional seasoning bottle |
| CN104642568A (en) * | 2015-01-21 | 2015-05-27 | 徐晓云 | Preparation method of chive-flavored flavoring oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106343044A (en) * | 2016-08-25 | 2017-01-25 | 山东天博食品配料有限公司 | Stir-frying flavor oil and preparation method thereof |
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