CN105661451A - Chive oil essence - Google Patents
Chive oil essence Download PDFInfo
- Publication number
- CN105661451A CN105661451A CN201610033080.XA CN201610033080A CN105661451A CN 105661451 A CN105661451 A CN 105661451A CN 201610033080 A CN201610033080 A CN 201610033080A CN 105661451 A CN105661451 A CN 105661451A
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- Prior art keywords
- oil
- chive
- little chive
- essence
- little
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000001270 Allium sibiricum Nutrition 0.000 title claims abstract description 75
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 21
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 21
- 235000012045 salad Nutrition 0.000 claims abstract description 21
- ALSTYHKOOCGGFT-KTKRTIGZSA-N (9Z)-octadecen-1-ol Chemical compound CCCCCCCC\C=C/CCCCCCCCO ALSTYHKOOCGGFT-KTKRTIGZSA-N 0.000 claims abstract description 19
- MJQWABQELVFQJL-UHFFFAOYSA-N 3-Mercapto-2-butanol Chemical compound CC(O)C(C)S MJQWABQELVFQJL-UHFFFAOYSA-N 0.000 claims abstract description 12
- UBJVUCKUDDKUJF-UHFFFAOYSA-N Diallyl sulfide Chemical compound C=CCSCC=C UBJVUCKUDDKUJF-UHFFFAOYSA-N 0.000 claims abstract description 10
- LZAZXBXPKRULLB-UHFFFAOYSA-N Diisopropyl disulfide Chemical compound CC(C)SSC(C)C LZAZXBXPKRULLB-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000019198 oils Nutrition 0.000 claims description 56
- 241000234282 Allium Species 0.000 claims description 34
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 34
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 22
- NBBJYMSMWIIQGU-UHFFFAOYSA-N Propionic aldehyde Chemical compound CCC=O NBBJYMSMWIIQGU-UHFFFAOYSA-N 0.000 claims description 22
- XMLQWXUVTXCDDL-UHFFFAOYSA-N oleyl alcohol Natural products CCCCCCC=CCCCCCCCCCCO XMLQWXUVTXCDDL-UHFFFAOYSA-N 0.000 claims description 17
- 229940055577 oleyl alcohol Drugs 0.000 claims description 17
- FCSSPCOFDUKHPV-UHFFFAOYSA-N 2-Propenyl propyl disulfide Chemical compound CCCSSCC=C FCSSPCOFDUKHPV-UHFFFAOYSA-N 0.000 claims description 11
- ZOYASYRPGHCQHW-UHFFFAOYSA-N Methyl propyl trisulfide Chemical compound CCCSSSC ZOYASYRPGHCQHW-UHFFFAOYSA-N 0.000 claims description 11
- 235000019476 oil-water mixture Nutrition 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 10
- 229930014626 natural product Natural products 0.000 abstract description 5
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 abstract 2
- ALSTYHKOOCGGFT-UHFFFAOYSA-N cis-oleyl alcohol Natural products CCCCCCCCC=CCCCCCCCCO ALSTYHKOOCGGFT-UHFFFAOYSA-N 0.000 abstract 2
- 235000011888 snacks Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 46
- 239000003205 fragrance Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 7
- 235000019608 salt taste sensations Nutrition 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a chive oil essence.The chive oil essence is prepared from, by weight, 60-95 parts of chive oil, 0.01-0.2 part of chive oleic alcohol with the concentration being 10%, 0.1-0.5 part of 3-methylthiopropanal, 0.05-0.15 part of 2-mercapto-3-butanol, 0.03-0.3 part of diisopropyl disulfide, 0.02-0.1 part of diallyl sulfide and 5-40 parts of soybean salad oil.On the basis of natural products, the chive oleic alcohol, the 3-methylthiopropanal, the diisopropyl disulfide and the diallyl sulfide are reasonably added by mild processing means to increase integral chive flavor, the added 2-mercapto-3-butanol which has an auxiliary aroma has no chive flavor intrinsically but can play a role in bridging to enable smooth and natural aroma, and the finally obtained chive oil essence is rich and real in aroma and high in stability and is suitable for flavoring of various snack foods.
Description
Technical field
The invention belongs to and the preparation method of food flavor(ing), particularly relate to a kind of little chive oil essence and its preparation method.
Background technology
The 1980s is born in China's salt taste essence industry, mainly applied in condiment for instant noodles in initial ten years, progressively develop into 10 years subsequently in meat product, chickens' extract, puffed food and apply, nowadays nearly all industrialization foods prods all to be used edible salt taste essence. On current food flavor(ing) market, fragrant type has started the direction to diversification and has developed. Human consumer is no longer satisfied with the fragrant type of conventional tradition, and they need the taste of more renewals to meet their more and more fastidious taste bud. Food enterprise is to the requirement of salt taste essence also more and more refinement, from in one's early years only require that essence embodies the main body flavour of food products, namely the demand of salt taste essence is stopped on the basic flavor essence such as meat taste, seafood, progressively develop into and wish now that the fragrance to all material related in food is comprised various material and can be embodied by essence through the fragrance that different cooking methods presents or supplement, and the fragrance wishing salt taste essence is true to nature as much as possible, as much as possible close to the fragrance of true dish and food.
Little chive is the thing of the indispensability in daily kitchen, it is not only used as the product of seasoning, and epidemic disease can be prevented and treated, it is good vegetables good medicine, little chive contains the volatile oil of tool irritating smell, the peculiar smell in greasy dish such as arrogating to oneself raw meat can be dispelled, produce special aroma, therefore little chive don't fail to be used as beef, mutton or duck etc. to carry out seasoning with the dish of fishy smell. Fresh little chive is difficult to keep original fragrance and mouthfeel in the course of processing of high temperature or industrialization food. Due to China's salt taste essence initial stage of development, Ge great essence company is all placed on main attention on the meat flavours such as pork, chicken, beef, seafood, so that in existing market, fragrance is not true to nature, the little chive essence of nature, highly versatile.
Green onion taste fragrance in current most of product on the market embodies mainly through natural green onion powder or natural little chive essence oil, but there is a lot of labile factor in natural product, they affect very big by the various nature factor being difficult to control such as region, weather, and quality and price are difficult to well control; The thermostability of natural product is also relatively poor, and in the product needing withstand high temperatures, fragrance loss is bigger; In addition, the intensity of natural product is all more weak, and consumption is big in the product, and cost performance is not high, and essence just can solve the problem of these aspects. The research and development of little chive oil essence has very important realistic meaning and marketable value.
Summary of the invention
The object of the present invention is just to provide one to have strong, nature, the essence of the little chive fragrance of coordination and its preparation method.
It is an object of the invention to following technical proposals realize:
A kind of little chive oil essence, the raw material primarily of following weight part is prepared from: green onion oleyl alcohol 0.01-0.2 part of little chive oil 60-95 part, concentration 10%, 3-methylthio group propionic aldehyde 0.1-0.5 part, 2-sulfydryl-3-butanols 0.05-0.15 part, diisopropyl disulfide ether 0.03-0.3 part, diallyl thioether 0.02-0.1 part, soybean salad oil 5-40 part.
It also comprises any one or two kinds of combinations of the allyl propyl disulfide of 0.01-0.2 weight part methyl propyl trisulfide ether, 0.02-0.05 weight part.
Little chive oil is prepared from by following step: is cleaned by little chive and is cut to 1-5cm segment, soybean salad oil and little chive section are joined in reactor by weight 1:1-3:1, it is warmed up to 40-80 DEG C, soak 16-36h, filter onion parts, obtain little chive oil water mixture, standing separation, obtain little chive oil.
The green onion oleyl alcohol of described 10% is solvent is soybean salad oil, and mass concentration is the green onion oleyl alcohol of 10%.
The present invention is based on natural product, adopt gentle processing mode, by reasonably add green onion oleyl alcohol, 3-methylthio group propionic aldehyde, diisopropyl disulfide ether, diallyl thioether and increase the green onion fragrant breeze taste of integral product, and to add 2-sulfydryl-3-butanols be a kind of auxiliary fragrance, the smell of itself not green onion perfume (or spice), but can serve as a connection, allow the more smooth-going nature of fragrance, the final little chive oil shape essence fragrance obtained is strong, true to nature, excellent stability, is applicable to multiple snackfoods seasoning.
Embodiment
Embodiment 1
A kind of little chive oil essence, the raw material primarily of following weight part is prepared from: green onion oleyl alcohol 0.01-0.2 part of little chive oil 60-95 part, concentration 10%, 3-methylthio group propionic aldehyde 0.1-0.5 part, 2-sulfydryl-3-butanols 0.05-0.15 part, diisopropyl disulfide ether 0.03-0.3 part, diallyl thioether 0.02-0.1 part, one-level soybean salad oil 5-40 part; Little chive oil is prepared from by following step: is cleaned by little chive and is cut to 1-5cm segment, soybean salad oil and little chive section are joined in reactor by weight 1:1-3:1, it is warmed up to 40-80 DEG C, soak 16-36h, filter onion parts, obtain little chive oil water mixture, standing separation, obtain little chive oil; The green onion oleyl alcohol of 10% is solvent is soybean salad oil, and mass concentration is the green onion oleyl alcohol of 10%; All the other raw materials are natural or equivalent natural synthetics.
Green onion oleyl alcohol green onion aromatic strongly fragrant, there is feature high temperature resistant, that fragrance is lasting; 3-methylthio group propionic aldehyde green onion is aromatic thick; Diisopropyl disulfide ether also can increase the green onion fragrant breeze taste of product, and diallyl thioether is garlic, onion, capsicum smell; Above raw material mixes, the little chive oil essence mixed, and local flavor is true to nature, strong, good stability, is applicable to multiple snackfoods seasoning; The basis of above raw material is added any one or two kinds of combinations of allyl propyl disulfide of 0.01-0.2 weight part methyl propyl trisulfide ether, 0.02-0.05 weight part, can better strengthen product performance, making little chive oil essence local flavor better, fragrance is stronger.
Embodiment 2
First fresh little chive being cleaned the segment being cut into about 2cm for subsequent use, join in reactor by appropriate soybean salad oil, 1:1 adds little chive section by weight proportion, it is warmed up to 60 DEG C, soaks 24h, filter onion parts, obtain little chive oil water mixture, standing separation, obtain little chive oil; Then little chive oil 90g, green onion oleyl alcohol 0.1g, 3-methylthio group propionic aldehyde 0.2g, 2-sulfydryl-3-butanols 0.1g of concentration 10%, diisopropyl disulfide ether 0.2g, diallyl thioether 0.05g, methyl propyl trisulfide ether 0.08g, allyl propyl disulfide 0.03g, one-level soybean salad oil 9.24g is got;All the other are with embodiment 1; Prepare the little chive oil essence according to aforesaid method, local flavor is true to nature, strong, good stability, is applicable to multiple snackfoods seasoning.
Embodiment 3
First fresh little chive being cleaned the segment being cut into about 3cm for subsequent use, join in reactor by appropriate soybean salad oil, 2:1 adds little chive section by weight proportion, it is warmed up to 70 DEG C, soaks 30h, filter onion parts, obtain little chive oil water mixture, standing separation, obtain little chive oil; Then little chive oil 92g, green onion oleyl alcohol 0.15g, 3-methylthio group propionic aldehyde 0.3g, 2-sulfydryl-3-butanols 0.08g of concentration 10%, diisopropyl disulfide ether 0.1g, diallyl thioether 0.06g, methyl propyl trisulfide ether 0.1g, allyl propyl disulfide 0.02g, one-level soybean salad oil 7.19g is got; All the other are with embodiment 1; Preparing, according to aforesaid method and formula, the little chive oil essence, flavor-stable, green onion taste is strong tempting.
Embodiment 4
First fresh little chive being cleaned the segment being cut into about 1cm for subsequent use, join in reactor by appropriate soybean salad oil, 3:1 adds little chive section by weight proportion, it is warmed up to 80 DEG C, soaks 20h, filter onion parts, obtain little chive oil water mixture, standing separation, obtain little chive oil; Then little chive oil 60 parts, the green onion oleyl alcohol 0.1 part of concentration 10%, 3-methylthio group propionic aldehyde 0.3 part, 0.1 part, 2-sulfydryl-3-butanols, 0.08 part, diisopropyl disulfide ether, diallyl thioether 0.08 part, 0.2 part, methyl propyl trisulfide ether, allyl propyl disulfide 0.05 part, one-level soybean salad oil 30 parts is got; All the other are with embodiment 2.
Embodiment 5
First fresh little chive being cleaned the segment being cut into about 5cm for subsequent use, join in reactor by appropriate soybean salad oil, 1.5:1 adds little chive section by weight proportion, it is warmed up to 40 DEG C, soaks 36h, filter onion parts, obtain little chive oil water mixture, standing separation, obtain little chive oil; Then little chive oil 70 parts, the green onion oleyl alcohol 0.2 part of concentration 10%, 3-methylthio group propionic aldehyde 0.4 part, 0.15 part, 2-sulfydryl-3-butanols, 0.3 part, diisopropyl disulfide ether, diallyl thioether 0.05 part, one-level soybean salad oil 30 parts is got; All the other are with embodiment 2.
Embodiment 6
First fresh little chive being cleaned the segment being cut into about 4cm for subsequent use, join in reactor by appropriate soybean salad oil, 2.5:1 adds little chive section by weight proportion, it is warmed up to 50 DEG C, soaks 16h, filter onion parts, obtain little chive oil water mixture, standing separation, obtain little chive oil; Then little chive oil 80 parts, the green onion oleyl alcohol 0.1 part of concentration 10%, 3-methylthio group propionic aldehyde 0.5 part, 0.1 part, 2-sulfydryl-3-butanols, 0.2 part, diisopropyl disulfide ether, diallyl thioether 0.08 part, one-level soybean salad oil 10 parts is got; All the other are with embodiment 2.
Embodiment 7
Get little chive oil 80 parts, the green onion oleyl alcohol 0.1 part of concentration 10%, 3-methylthio group propionic aldehyde 0.5 part, 0.1 part, 2-sulfydryl-3-butanols, 0.2 part, diisopropyl disulfide ether, diallyl thioether 0.08 part, one-level soybean salad oil 10 parts; All the other are with embodiment 2.
The little chive oil perfume formulation of embodiment 7-20 is in Table 1-2, and all the other are with embodiment 2.
Table 1Embodiment of the present invention 7-14 formula table
。
Claims (4)
1. one kind little chive oil essence, it is characterised in that the raw material primarily of following weight part is prepared from: green onion oleyl alcohol 0.01-0.2 part of little chive oil 60-95 part, concentration 10%, 3-methylthio group propionic aldehyde 0.1-0.5 part, 2-sulfydryl-3-butanols 0.05-0.15 part, diisopropyl disulfide ether 0.03-0.3 part, diallyl thioether 0.02-0.1 part, soybean salad oil 5-40 part.
2. little chive oil essence as claimed in claim 1, it is characterised in that it also comprises any one or two kinds of combinations of the allyl propyl disulfide of 0.01-0.2 weight part methyl propyl trisulfide ether, 0.02-0.05 weight part.
3. little chive oil essence as claimed in claim 1, it is characterized in that little chive oil is prepared from by following step: cleaned by little chive and be cut to 1-5cm segment, soybean salad oil and little chive section are joined in reactor by weight 1:1-3:1, it is warmed up to 40-80 DEG C, soak 16-36h, filter onion parts, obtain little chive oil water mixture, standing separation, obtains little chive oil.
4. little chive oil essence as claimed in claim 1, it is characterised in that the green onion oleyl alcohol of described 10% is solvent is soybean salad oil, mass concentration is the green onion oleyl alcohol of 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610033080.XA CN105661451B (en) | 2016-01-19 | 2016-01-19 | A kind of small chive oil essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610033080.XA CN105661451B (en) | 2016-01-19 | 2016-01-19 | A kind of small chive oil essence |
Publications (2)
| Publication Number | Publication Date |
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| CN105661451A true CN105661451A (en) | 2016-06-15 |
| CN105661451B CN105661451B (en) | 2018-08-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610033080.XA Expired - Fee Related CN105661451B (en) | 2016-01-19 | 2016-01-19 | A kind of small chive oil essence |
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| Country | Link |
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| CN (1) | CN105661451B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106842A (en) * | 2016-06-24 | 2016-11-16 | 山东天博食品配料有限公司 | A kind of goldball onion quintessence oil and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2002186449A (en) * | 2000-12-21 | 2002-07-02 | Ogawa & Co Ltd | Method for producing essence of plant of genus allium |
| CN103169058A (en) * | 2013-04-17 | 2013-06-26 | 天津春宇食品配料有限公司 | Preparation method of fried scallion oil-like essence |
| CN104207092A (en) * | 2014-08-20 | 2014-12-17 | 天津春发生物科技集团有限公司 | Scallion flavored chicken essence and preparation method thereof |
| CN104256492A (en) * | 2014-08-21 | 2015-01-07 | 天津春发生物科技集团有限公司 | Stir-fried fragrant allium ascalonicum oil essence and preparing method thereof |
| CN104642568A (en) * | 2015-01-21 | 2015-05-27 | 徐晓云 | Preparation method of chive-flavored flavoring oil |
-
2016
- 2016-01-19 CN CN201610033080.XA patent/CN105661451B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002186449A (en) * | 2000-12-21 | 2002-07-02 | Ogawa & Co Ltd | Method for producing essence of plant of genus allium |
| CN103169058A (en) * | 2013-04-17 | 2013-06-26 | 天津春宇食品配料有限公司 | Preparation method of fried scallion oil-like essence |
| CN104207092A (en) * | 2014-08-20 | 2014-12-17 | 天津春发生物科技集团有限公司 | Scallion flavored chicken essence and preparation method thereof |
| CN104256492A (en) * | 2014-08-21 | 2015-01-07 | 天津春发生物科技集团有限公司 | Stir-fried fragrant allium ascalonicum oil essence and preparing method thereof |
| CN104642568A (en) * | 2015-01-21 | 2015-05-27 | 徐晓云 | Preparation method of chive-flavored flavoring oil |
Non-Patent Citations (3)
| Title |
|---|
| 中国食品添加剂和配料协会: "《食品添加剂手册》", 30 September 2012, 中国轻工业出版社 * |
| 何洪巨，等: "GC-MS法测定大葱、细香葱、小葱中的挥发性物质", 《分析测试学报》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106842A (en) * | 2016-06-24 | 2016-11-16 | 山东天博食品配料有限公司 | A kind of goldball onion quintessence oil and preparation method thereof |
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