CN105661451B - A kind of small chive oil essence - Google Patents
A kind of small chive oil essence Download PDFInfo
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- CN105661451B CN105661451B CN201610033080.XA CN201610033080A CN105661451B CN 105661451 B CN105661451 B CN 105661451B CN 201610033080 A CN201610033080 A CN 201610033080A CN 105661451 B CN105661451 B CN 105661451B
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- 235000001270 Allium sibiricum Nutrition 0.000 title claims abstract description 70
- 244000291564 Allium cepa Species 0.000 claims abstract description 38
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 30
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 19
- 235000012045 salad Nutrition 0.000 claims abstract description 19
- VNFYMAPAENTMMO-UHFFFAOYSA-N 5-chloro-2-methylquinoline Chemical compound ClC1=CC=CC2=NC(C)=CC=C21 VNFYMAPAENTMMO-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229940008075 allyl sulfide Drugs 0.000 claims abstract description 13
- LZAZXBXPKRULLB-UHFFFAOYSA-N Diisopropyl disulfide Chemical compound CC(C)SSC(C)C LZAZXBXPKRULLB-UHFFFAOYSA-N 0.000 claims abstract description 10
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims description 76
- FCSSPCOFDUKHPV-UHFFFAOYSA-N 2-Propenyl propyl disulfide Chemical compound CCCSSCC=C FCSSPCOFDUKHPV-UHFFFAOYSA-N 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 7
- QYYAEQQRMTZUPJ-UHFFFAOYSA-N butanethial Chemical class CCCC=S QYYAEQQRMTZUPJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000019476 oil-water mixture Nutrition 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 16
- 235000013305 food Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 230000035943 smell Effects 0.000 abstract description 5
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 abstract description 4
- 235000011888 snacks Nutrition 0.000 abstract description 4
- 239000002304 perfume Substances 0.000 abstract description 3
- 229930014626 natural product Natural products 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- CQSQMXIROIYTLO-UHFFFAOYSA-N 2-methylpropanethial Chemical class CC(C)C=S CQSQMXIROIYTLO-UHFFFAOYSA-N 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 63
- 239000000047 product Substances 0.000 description 7
- 238000010792 warming Methods 0.000 description 7
- MJQWABQELVFQJL-UHFFFAOYSA-N 3-Mercapto-2-butanol Chemical compound CC(O)C(C)S MJQWABQELVFQJL-UHFFFAOYSA-N 0.000 description 6
- ZOYASYRPGHCQHW-UHFFFAOYSA-N Methyl propyl trisulfide Chemical class CCCSSSC ZOYASYRPGHCQHW-UHFFFAOYSA-N 0.000 description 6
- 235000019608 salt taste sensations Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- ZFFMLCVRJBZUDZ-UHFFFAOYSA-N 2,3-dimethylbutane Chemical group CC(C)C(C)C ZFFMLCVRJBZUDZ-UHFFFAOYSA-N 0.000 description 3
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- NBBJYMSMWIIQGU-UHFFFAOYSA-N Propionic aldehyde Chemical compound CCC=O NBBJYMSMWIIQGU-UHFFFAOYSA-N 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
- 238000011161 development Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 150000003568 thioethers Chemical class 0.000 description 2
- 239000000341 volatile oil Substances 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
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000368 destabilizing effect Effects 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
- 235000011194 food seasoning agent Nutrition 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
- 230000000149 penetrating effect Effects 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
Abstract
A kind of small chive oil essence, is mainly prepared by the raw material of following parts by weight：60 95 parts of small chive oil, 0.01 0.2 parts of the scallion oil alcohol of concentration 10%, 0.1 0.5 parts of 3 methylthiopropionaldehyde, 0.05 0.15 parts of 2 sulfydryl, 3 butanol, 0.03 0.3 parts of diisopropyl disulfide ether, 0.02 0.1 parts of allyl sulfide, 5 40 parts of soybean salad oil.The present invention is based on natural products, using mild processing method, increase the green onion Flavor of integral product by reasonably adding scallion oil alcohol, 3 methylthiopropionaldehydes, diisopropyl disulfide ether, allyl sulfide, and it is a kind of auxiliary fragrance to add 2 sulfydryl, 3 butanol, there is no the smells of green onion perfume for itself, but can serve as a connection, and fragrance is allowed more to smooth out nature, the small chive oily essence finally obtained gives off a strong fragrance, is true to nature, excellent stability, is suitable for a variety of snack food and seasons.
Description
Technical field
The invention belongs to and food flavor preparation method more particularly to a kind of small chive oil essence and preparation method thereof.
Background technology
The 1980s is born in Chinese salt taste essence industry, at initial 10 years mainly in condiment for instant noodles
Middle application was gradually developed at subsequent 10 years and is applied in meat products, chickens' extract, dilated food, nowadays almost all of industrialization
Edible salt taste essence will be used in food product.In the market, odor type has begun the direction to diversification to food flavor at present
Development.Consumer is no longer satisfied with previous traditional odor type, they need more newer tastes increasingly to be chosen to meet them
The taste bud picked.Requirement of the food enterprise to salt taste essence also increasingly refines, and embodies flavour of food products from the essence that requires nothing more than in one's early years
In main body, i.e., the demand of salt taste essence is rested on the basic flavor essence such as meat flavour, seafood, gradually develops into and now desire to
The fragrance that fragrance to all material involved in food, which includes a variety of materials, to be showed by different cooking methods is all
It can embody or supplement by essence, and it is desirable that the fragrance of salt taste essence is true to nature as far as possible, as close as true dish
With the fragrance of food.
Small chive is the object of the indispensability in daily kitchen, it is not only used as the product of seasoning, and can prevent epidemic disease, is good
Vegetable good medicine, small chive contain the volatile oil of tool penetrating odor, can dispel the peculiar smell arrogated to oneself in the greasy dish such as raw meat, generate special perfume (or spice)
Gas, therefore as the dish with fishy smell such as beef, mutton or duck don't fail to be seasoned using small chive.Fresh small chive is in height
It is difficult to keep original fragrance and mouthfeel in temperature or the process of industrialization food.Due to China's salt taste essence initial stage of development,
Major essence corporation is all placed on main attention on the meat flavors such as pork, chicken, beef, seafood, so that currently on the market simultaneously
There is no the small chive essence that fragrance is true to nature, natural, versatile.
At present the savory gas of green onion in most of product on the market mainly by natural green onion powder or natural small chive essential oil come
It embodies, however there are many destabilizing factors for natural prodcuts, they are by the various uncontrollable nature factors such as region, weather
Influence is very big, and quality and price are difficult to control well；The thermal stability of natural prodcuts is also relatively poor, is needing to be resistant to high temperature
Product in fragrance loss it is larger；In addition, the intensity of natural prodcuts is all weaker, dosage is big in the product, and cost performance is not high, and fragrant
Essence just can solve the problem of these aspects.Small chive oil essence research and development have critically important realistic meaning and
Market value.
Invention content
It is strong that the purpose of the present invention is that offer one kind has, naturally, the essence and its system of the small chive fragrance coordinated
Preparation Method.
The purpose of the present invention is what is realized with following technical proposals：
A kind of small chive oil essence, is mainly prepared by the raw material of following parts by weight：Small chive oil 60-95 parts, concentration
10% 0.01-0.2 parts of scallion oil alcohol, 0.1-0.5 parts of 3- methylthiopropionaldehydes, 0.05-0.15 parts of 2- sulfydryls -3- butanol, diisopropyl
0.03-0.3 parts of base disulfide, 0.02-0.1 parts of allyl sulfide, 5-40 parts of soybean salad oil.
It further include 0.01-0.2 parts by weight methyl propyl trisulfides ether, 0.02-0.05 parts by weight allyl propyl disulfide
Any one or two kinds of combinations of ether.
Small chive oil is prepared from the following steps：By small chive clean be cut to 1-5cm segments, by soybean salad oil with it is small
Chive section is by weight 1:1-3:1 is added in reaction kettle, is warming up to 40-80 DEG C, impregnates 16-36h, filters onion parts, obtains small
Chive oil water mixture, standing separation obtain small chive oil.
Described 10% scallion oil alcohol is that solvent is soybean salad oil, the scallion oil alcohol that mass concentration is 10%.
The present invention is based on natural products, using mild processing method, by reasonably adding scallion oil alcohol, 3- first sulphur
Base propionic aldehyde, diisopropyl disulfide ether, allyl sulfide and increase the green onion Flavor of integral product, and add 2- sulfydryl -3- fourths
Alcohol is a kind of auxiliary fragrance, and there is no the smells of green onion perfume for itself, but can serve as a connection, allow fragrance more to smooth out naturally,
The small chive oily essence finally obtained gives off a strong fragrance, is true to nature, excellent stability, is suitable for a variety of snack food and seasons.
Specific implementation mode
Embodiment 1
A kind of small chive oil essence, is mainly prepared by the raw material of following parts by weight：Small chive oil 60-95 parts, concentration
10% 0.01-0.2 parts of scallion oil alcohol, 0.1-0.5 parts of 3- methylthiopropionaldehydes, 0.05-0.15 parts of 2- sulfydryls -3- butanol, diisopropyl
0.03-0.3 parts of base disulfide, 0.02-0.1 parts of allyl sulfide, 5-40 parts of level-one soybean salad oil；Small chive oil is by following
Step is prepared：Small chive is cleaned and is cut to 1-5cm segments, by soybean salad oil and small chive section by weight 1:1-3:1
It is added in reaction kettle, is warming up to 40-80 DEG C, impregnate 16-36h, filter onion parts, obtain small chive oil water mixture, stand and divide
From obtaining small chive oil；10% scallion oil alcohol is that solvent is soybean salad oil, the scallion oil alcohol that mass concentration is 10%；Remaining raw material
For natural or equivalent natural composite.
Scallion oil alcohol green onion it is aromatic it is strongly fragrant, have the characteristics that high temperature resistant, fragrance are lasting；The aromatic thickness of 3- methylthiopropionaldehyde green onions；Diisopropyl
Base disulfide can also increase the green onion Flavor of product, and allyl sulfide is in garlic, onion, capsicum smell；The above raw material mixing
Uniformly, the small chive oil essence mixed, flavor is true to nature, strong, and stability is good, is suitable for a variety of snack food and seasons；With
Added on the basis of upper raw material 0.01-0.2 parts by weight methyl propyl trisulfides ether, 0.02-0.05 parts by weight allyl propyl two
Any one or two kinds of combinations of thioether, can preferably enhance properties of product, and making small chive oil essence, taste is better, and fragrance is denseer
It is strongly fragrant.
Embodiment 2
It is first that the clean segment for being cut into about 2cm of fresh small chive is spare, appropriate soybean salad oil is added to reaction kettle
In, by weight proportion 1:1 is added small chive section, is warming up to 60 DEG C, impregnates for 24 hours, filters onion parts, obtain small chive oil mixing with water
Object, standing separation obtain small chive oil；Then take small chive oil 90g, concentration 10% scallion oil alcohol 0.1g, 3- methylthiopropionaldehyde
0.2g, 2- sulfydryl -3- butanol 0.1g, diisopropyl disulfide ether 0.2g, allyl sulfide 0.05g, methyl propyl trisulfide ether
0.08g, allyl propyl disulfide 0.03g, level-one soybean salad oil 9.24g；Remaining is the same as embodiment 1；According to above method system
For the small chive oil essence gone out, flavor is true to nature, strong, and stability is good, is suitable for a variety of snack food and seasons.
Embodiment 3
It is first that the clean segment for being cut into about 3cm of fresh small chive is spare, appropriate soybean salad oil is added to reaction kettle
In, by weight proportion 2:1 is added small chive section, is warming up to 70 DEG C, impregnates 30h, filters onion parts, obtains small chive oil mixing with water
Object, standing separation obtain small chive oil；Then take small chive oil 92g, concentration 10% scallion oil alcohol 0.15g, 3- methylthiopropionaldehyde
0.3g, 2- sulfydryl -3- butanol 0.08g, diisopropyl disulfide ether 0.1g, allyl sulfide 0.06g, methyl propyl trisulfide ether
0.1g, allyl propyl disulfide 0.02g, level-one soybean salad oil 7.19g；Remaining is the same as embodiment 1；According to the above method and match
The small chive oil essence just prepared, flavor-stable, green onion taste are strong tempting.
Embodiment 4
It is first that the clean segment for being cut into about 1cm of fresh small chive is spare, appropriate soybean salad oil is added to reaction kettle
In, by weight proportion 3:1 is added small chive section, is warming up to 80 DEG C, impregnates 20h, filters onion parts, obtains small chive oil mixing with water
Object, standing separation obtain small chive oil；Then take 60 parts of small chive oil, concentration 10% 0.1 part of scallion oil alcohol, 3- methyl mercaptos third
0.3 part of aldehyde, 0.1 part of 2- sulfydryl -3- butanol, 0.08 part of diisopropyl disulfide ether, 0.08 part of allyl sulfide, methyl-propyl three
0.2 part of thioether, 0.05 part of allyl propyl disulfide, 30 parts of level-one soybean salad oil；Remaining is the same as embodiment 2.
Embodiment 5
It is first that the clean segment for being cut into about 5cm of fresh small chive is spare, appropriate soybean salad oil is added to reaction kettle
In, by weight proportion 1.5:1 is added small chive section, is warming up to 40 DEG C, impregnates 36h, filters onion parts, obtains small chive oil mixing with water
Object, standing separation obtain small chive oil；Then take 70 parts of small chive oil, concentration 10% 0.2 part of scallion oil alcohol, 3- methyl mercaptos third
0.4 part of aldehyde, 0.15 part of 2- sulfydryl -3- butanol, 0.3 part of diisopropyl disulfide ether, 0.05 part of allyl sulfide, level-one soybean color
Draw 30 parts of oil；Remaining is the same as embodiment 2.
Embodiment 6
It is first that the clean segment for being cut into about 4cm of fresh small chive is spare, appropriate soybean salad oil is added to reaction kettle
In, by weight proportion 2.5:1 is added small chive section, is warming up to 50 DEG C, impregnates 16h, filters onion parts, obtains small chive oil mixing with water
Object, standing separation obtain small chive oil；Then take 80 parts of small chive oil, concentration 10% 0.1 part of scallion oil alcohol, 3- methyl mercaptos third
0.5 part of aldehyde, 0.1 part of 2- sulfydryl -3- butanol, 0.2 part of diisopropyl disulfide ether, 0.08 part of allyl sulfide, level-one soybean color
Draw 10 parts of oil；Remaining is the same as embodiment 2.
Embodiment 7
Take 80 parts of small chive oil, 0.5 part of 0.1 part of scallion oil alcohol, the 3- methylthiopropionaldehydes of concentration 10%, 2- sulfydryl -3- butanol
0.1 part, 0.2 part of diisopropyl disulfide ether, 0.08 part of allyl sulfide, 10 parts of level-one soybean salad oil；Remaining same embodiment
2。
The small chive oil compositions of embodiment 7-20 are shown in Table 1-2, remaining is the same as embodiment 2.
1 7-14 formula tables of the embodiment of the present invention of table
。
Claims (4)
1. a kind of small chive oil essence, it is characterised in that be mainly prepared by the raw material of following parts by weight：Small chive oil 60-95
Part, 0.1-0.5 parts of 0.01-0.2 parts of scallion oil alcohol, the 3- methylthiopropionaldehydes of concentration 10%, 0.05-0.15 parts of 2- sulfydryls -3- butanol,
0.03-0.3 parts of diisopropyl disulfide ether, 0.02-0.1 parts of allyl sulfide, 5-40 parts of soybean salad oil.
2. small chive oil essence as described in claim 1, it is characterised in that it further includes 0.01-0.2 parts by weight methyl-propyls
Trithioether, 0.02-0.05 parts by weight allyl propyl disulfide any one or two kinds of combinations.
3. small chive oil essence as described in claim 1, it is characterised in that small chive oil is prepared from the following steps：It will be small
Chive is cleaned and is cut to 1-5cm segments, by soybean salad oil and small chive section by weight 1:1-3:1 is added in reaction kettle, rises
Temperature arrives 60-80 DEG C, impregnates 16-36h, filters onion parts, obtains small chive oil water mixture, standing separation obtains small chive oil.
4. small chive oil essence as described in claim 1, it is characterised in that described 10% scallion oil alcohol is that solvent is soybean salad
Oil, the scallion oil alcohol that mass concentration is 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| 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 |
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| CN201610033080.XA CN105661451B (en) | 2016-01-19 | 2016-01-19 | A kind of small chive oil essence |
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| CN105661451A CN105661451A (en) | 2016-06-15 |
| CN105661451B true CN105661451B (en) | 2018-08-21 |
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| CN201610033080.XA Expired - Fee Related CN105661451B (en) | 2016-01-19 | 2016-01-19 | A kind of small chive oil essence |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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| 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 |
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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 |
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