CN108308284A - A kind of chive essential oil and preparation method thereof - Google Patents
A kind of chive essential oil and preparation method thereof Download PDFInfo
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- CN108308284A CN108308284A CN201810209702.9A CN201810209702A CN108308284A CN 108308284 A CN108308284 A CN 108308284A CN 201810209702 A CN201810209702 A CN 201810209702A CN 108308284 A CN108308284 A CN 108308284A
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- leek
- soybean oil
- oil
- disulfide
- essential oil
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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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23D9/04—Working-up
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Fats And Perfumes (AREA)
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Abstract
The invention discloses a kind of chive essential oil, constituent is：Diallyl disulfide, Diallytrisin, dimethyl disulfide, NSC 97324, allyl methyl disulfide, allyl methyl trisulfide ether, anise alcohol, allyl sulfide, 1 amylene, 3 alcohol, 3 hydroxyl, 2 butanone, 2 hexenoic aldehydes, benzyl alcohol, 2 methyl, 2 crotonaldehyde, soybean oil.This chive essential oil has natural leek fragrance; leek characteristic perfume is strong, nature, coordination, true to nature; strong leek taste feature can not only be provided to product; and flavor is fuller soft compared with leek substance; leek original pungent excitement is had no while highlighting features flavor; and application is convenient, healthy and safe, suitable for scale production, there is vast market prospect.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of chive essential oil and preparation method thereof.
Background technology
Leek is called Folium Allii tuberosi, and fragrance is unique, delicious flavour.Leek contains the bioactivity such as volatile oil, alkaloid, flavones
Ingredient gives out a kind of unique pungent fragrance taste, has the effects that warming the middle warmer and descending qi, Yiyang kidney tonifying, refreshing oneself, promoting digestion and the removing toxic substances of the scattered stasis of blood,
The diseases such as dysphoria with smothery sensation, poor appetite, frequent micturition are had a better effect, therefore has higher edible and medical value, modern pharmacology concurrently and grinds
Study carefully proof, leek has the function of the various biologicals such as antibacterial, anti-mutation, anti-oxidant, antitumor.
Allium hookreri is the plant of the thick root group of Liliaceae allium, some regional especially Yunnan and Sichuan often plant in south China
Training is edible as vegetables, is the Specialty vegetable of local peasants and herdsmen in Tibet.Because of it in addition to there are blade apparent middle arteries to be convenient for area
Not outer, other botanical characters and common leek are quite similar, so civil be referred to as wild leek.Allium hookreri and common leek
It compares, fiber is tenderer, and acid is milder, can be that masses more accept extensively.
It is mainly at present direct processing and eating for the application of leek in technology or prepares extract, direct processing and eating is not
It can avoid facing the drawback that the storage phase is short, perishable, and extract leads to its flavor serious distortion because of the missing of ingredient,
Have the shortcomings that application effect is poor, it is high it is therefore necessary to develop a kind of flavor fidelity, using convenient, healthy and safe, proper scale
The leek flavour product of metaplasia production.
By retrieval, not yet find and the relevant patent publication us of present patent application.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of chive essential oil and preparation method thereof,
The chive essential oil has natural leek fragrance, and leek characteristic perfume is strong, nature, coordination, true to nature, can not only be provided to product
Strong leek taste feature, and flavor is fuller soft compared with leek substance, it is original that highlighting features flavor while, has no leek
Pungent excitement, and application it is convenient, healthy and safe, suitable for scale production, have vast market prospect.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of chive essential oil, constituent and parts by weight are as follows：
Wherein, the diallyl disulfide, Diallytrisin, dimethyl disulfide, NSC 97324, allyl
Methyl disulfide, allyl methyl trisulfide ether, anise alcohol, allyl sulfide, 1-POL, 3- hydroxy-2-butanones, 2-
Hexenoic aldehyde, benzyl alcohol, 2- methyl-2-butene aldehydes solvent be soybean oil.
Moreover, the soybean oil is level-one Non-transgenic soybean oil.
Moreover, the preparation method of the leek flavor oil is as follows：
(1) leek, Allium hookreri are cleaned up, crushed, it is spare；
(2) it is (0.6~0.4) in mass ratio by leek, Allium hookreri and the soybean oil after crushing：(0.4~0.6)：(3~5)
Ratio mixing, soak at room temperature 22~for 24 hours obtains feed liquid；
Wherein, the soybean oil is food level soybean oil；
(3) the feed liquid of step (2) is sent into the extractor equipped with ultrasonic oscillator, is 350~410w in ultrasonic power
Ul-trasonic irradiation under, 40 DEG C~55 DEG C extraction 55~65min, obtain extracting solution；
(4) extracting solution is cooled to room temperature, crosses 200 mesh filter clothes to get leek flavor oil.
A kind of preparation method of chive essential oil as described above, steps are as follows：
(1) by diallyl disulfide, Diallytrisin, dimethyl disulfide, NSC 97324, allyl methyl
Disulfide, allyl methyl trisulfide ether, anise alcohol, allyl sulfide, 1-POL, 3- hydroxy-2-butanones, 2- hexenes
Aldehyde, benzyl alcohol, 2- methyl-2-butene aldehydes are diluted to definite quality concentration with soybean oil；
(2) each raw material is mixed according to the additive amount of parts by weight, be finally that solvent matches 100 parts of foot with soybean oil, i.e.,
Obtain chive essential oil.
The advantages of present invention obtains and good effect are：
1, chive essential oil of the present invention has natural leek fragrance, and leek characteristic perfume is strong, nature, coordination, true to nature, not only
Strong leek taste feature can be provided to product, and flavor is fuller soft compared with leek substance, highlighting features flavor it is same
The original pungent excitement of Shi Bingwu leek, and application is convenient, healthy and safe, suitable for scale production, before having wide market
Scape.
2, chive essential oil addition diallyl disulfide of the present invention, Diallytrisin, dimethyl disulfide, dimethyl three
Thioether, allyl sulfide embody leek main aroma；Compound allyl methyl disulfide, allyl methyl trisulfide ether is used for table
Up to pungent note of the leek head in fragrant；Anise alcohol, 1-POL, 2- methyl-2-butene aldehydes is added for coordinating in leek
Dish note；Again plus a small amount of 3- hydroxy-2-butanones, 2- hexenoic aldehydes, benzyl alcohol are for providing green fragrant and sweet rhythm with mellow and full leek entirety wind
Taste, and exquisite meat flavor formulating technology is combined with substance extractive technique provides the spy of leek while restoring leek flavor true to nature
Mouthfeel is levied, this product is made to be more suitable for that leek flavor is provided or corrected for food and drink.
3, leek flavor oil is made using leek and Allium hookreri compounding extraction in chive essential oil of the present invention, not only enriches main body
Fragrance improves the similarity of leek flavor, and has neutralized the relatively stimulation pungent note that leek has to a certain extent, makes production
Product fragrance more coordinates happiness, and mouthfeel is soft true to nature.
4, the method for the present invention operating method is relatively easy, and equipment requirement is low, saves production cost, is suitble to large-scale production,
It is more prone to apparent economic benefit.
Description of the drawings
Fig. 1 is the Analyses Methods for Sensory Evaluation Results comparison diagram of traditional boiled dumpling and the flavoring boiled dumpling for adding chive essential oil of the present invention.
Specific implementation mode
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited
, protection scope of the present invention cannot be limited with this.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1
A kind of chive essential oil, constituent and parts by weight are as follows：
Wherein, the diallyl disulfide, Diallytrisin, dimethyl disulfide, NSC 97324, allyl
Methyl disulfide, allyl methyl trisulfide ether, anise alcohol, allyl sulfide, 1-POL, 3- hydroxy-2-butanones, 2-
Hexenoic aldehyde, benzyl alcohol, 2- methyl-2-butene aldehydes solvent be soybean oil.
More preferably, the soybean oil is level-one Non-transgenic soybean oil.
Further, the preparation method of the leek flavor oil is as follows：
(1) leek, Allium hookreri are cleaned up, is crushed, it is spare.
(2) leek, Allium hookreri and the soya-bean oil (soybean oil used is food-grade) after crushing are pressed 0.6:0.4:5 ratios are mixed
It closes, soak at room temperature for 24 hours, obtains feed liquid.
(3) feed liquid of step (2) is sent into the extractor equipped with ultrasonic oscillator, is the super of 400w in ultrasonic power
Under sound wave effect, 40 DEG C of extraction 60min.
(4) extracting solution is cooled to room temperature, crosses 200 mesh filter clothes to get leek flavor oil.
A kind of preparation method of such as above-mentioned chive essential oil, steps are as follows：
(1) by diallyl disulfide, Diallytrisin, dimethyl disulfide, NSC 97324, allyl methyl
Disulfide, allyl methyl trisulfide ether, anise alcohol, allyl sulfide, 1-POL, 3- hydroxy-2-butanones, 2- hexenes
Aldehyde, benzyl alcohol, 2- methyl-2-butene aldehydes are diluted to definite quality concentration with soybean oil.
(2) each raw material is mixed according to the additive amount of parts by weight, is finally that solvent matches 100 parts of foot with soybean oil,
Up to chive essential oil.
Embodiment 2
A kind of chive essential oil, constituent and parts by weight are as follows：
Wherein, the diallyl disulfide, Diallytrisin, dimethyl disulfide, NSC 97324, allyl
Methyl disulfide, allyl methyl trisulfide ether, anise alcohol, allyl sulfide, 1-POL, 3- hydroxy-2-butanones, 2-
Hexenoic aldehyde, benzyl alcohol, 2- methyl-2-butene aldehydes solvent be soybean oil.
Wherein, the preparation method of the leek flavor oil is as follows：
(1) leek, Allium hookreri are cleaned up, crushed, it is spare；
(2) it is (0.6~0.4) in mass ratio by leek, Allium hookreri and the soybean oil after crushing：(0.4~0.6)：(3~5)
Ratio mixing, soak at room temperature 22~for 24 hours obtains feed liquid；
Wherein, the soybean oil is food level soybean oil；
(3) the feed liquid of step (2) is sent into the extractor equipped with ultrasonic oscillator, is 350~410w in ultrasonic power
Ul-trasonic irradiation under, 40 DEG C~55 DEG C extraction 55~65min, obtain extracting solution；
(4) extracting solution is cooled to room temperature, crosses 200 mesh filter clothes to get leek flavor oil.
The preparation method of chive essential oil as described above, steps are as follows：
(1) by diallyl disulfide, Diallytrisin, dimethyl disulfide, NSC 97324, allyl methyl
Disulfide, allyl methyl trisulfide ether, anise alcohol, allyl sulfide, 1-POL, 3- hydroxy-2-butanones, 2- hexenes
Aldehyde, benzyl alcohol, 2- methyl-2-butene aldehydes are diluted to definite quality concentration with soybean oil；
(2) each raw material is mixed according to the additive amount of parts by weight, be finally that solvent matches 100 parts of foot with soybean oil, i.e.,
Obtain chive essential oil.
Embodiment 3
A kind of chive essential oil, constituent and parts by weight are as follows：
Wherein, the diallyl disulfide, Diallytrisin, dimethyl disulfide, NSC 97324, allyl
Methyl disulfide, allyl methyl trisulfide ether, anise alcohol, allyl sulfide, 1-POL, 3- hydroxy-2-butanones, 2-
Hexenoic aldehyde, benzyl alcohol, 2- methyl-2-butene aldehydes solvent be soybean oil.
Wherein, the soybean oil is level-one Non-transgenic soybean oil.
Wherein, the preparation method of the leek flavor oil is as follows：
(1) leek, Allium hookreri are cleaned up, crushed, it is spare；
(2) it is (0.6~0.4) in mass ratio by leek, Allium hookreri and the soybean oil after crushing：(0.4~0.6)：(3~5)
Ratio mixing, soak at room temperature 22~for 24 hours obtains feed liquid；
Wherein, the soybean oil is food level soybean oil；
(3) the feed liquid of step (2) is sent into the extractor equipped with ultrasonic oscillator, is 350~410w in ultrasonic power
Ul-trasonic irradiation under, 40 DEG C~55 DEG C extraction 55~65min, obtain extracting solution；
(4) extracting solution is cooled to room temperature, crosses 200 mesh filter clothes to get leek flavor oil.
The preparation method of chive essential oil as described above, step is the same as embodiment 2.
The related sensory evaluation of chive essential oil of the present invention：
Sensory evaluation comments fragrant personnel to carry out by 15 people's professions, by leek fragrance, leek mouthfeel, pungent excitement, aftertaste,
Whole happiness degree is respectively to the boiled dumpling of traditional leek filling production and the boiled dumpling five for adding 5 ‰ this product of mass fraction in fillings
A aspect is given a mark, wherein：
Every full marks 5 divide.
Leek aroma of pure, strong, 5 points happy, purer, strong, happy 4 points of leek fragrance, leek fragrance feeling can
With 3 points, leek fragrance is weak, divides without feature 2, and leek fragrance is 1 point unhappy.
Leek pure in mouth feel, dense, 5 points happy, purer, dense, happy 4 points of leek mouthfeel, leek mouthfeel feeling can
With 3 points, leek mouthfeel is weak, divides without feature 2, and leek mouthfeel is 1 point unhappy.
No pungent excitement 5 divides, and divides substantially without pungent excitement 4, general 3 points of pungent excitement, have pungent excitement and
More unhappy 2 points, there are 1 point of pungent excitement and unhappiness.
Long times of aftertaste, 5 points of nature, aftertaste is longer, 4 points natural, and aftertaste feeling can be with 3 points, and aftertaste is short or 2 points weak, return
Taste is 1 point unhappy.
Whole happiness degree is as cheerful as a lark 5 points, happier 4 points, whole general 4 points of happiness degree, whole slightly 2 points unhappy, whole
Body is 1 point unhappy.
The results are shown in Figure 1, by Analyses Methods for Sensory Evaluation Results Fig. 1 it is found that the leek boiled dumpling of application leek flavored oils of the present invention
Compared with traditional leek boiled dumpling, leek fragrance more it is full it is strong, taste characteristics are true to nature, modified the offending thorn of traditional leek
Swash pungent sense, long times of aftertaste, whole happiness degree is high, and comprehensive consideration application effect is apparent.
The above described is only a preferred embodiment of the present invention, not making any form to technical scheme of the present invention
On limitation.It is every according to the technical essence of the invention to any simple modification made by above example, equivalent variations and repair
Decorations, in the range of still falling within technical scheme of the present invention.
Claims (4)
1. a kind of chive essential oil, it is characterised in that：Its constituent and parts by weight are as follows：
Wherein, the diallyl disulfide, Diallytrisin, dimethyl disulfide, NSC 97324, allyl methyl
Disulfide, allyl methyl trisulfide ether, anise alcohol, allyl sulfide, 1-POL, 3- hydroxy-2-butanones, 2- hexenes
Aldehyde, benzyl alcohol, 2- methyl-2-butene aldehydes solvent be soybean oil.
2. chive essential oil according to claim 1, it is characterised in that：The soybean oil is level-one Non-transgenic soybean oil.
3. chive essential oil according to claim 1 or 2, it is characterised in that：The preparation method of the leek flavor oil is as follows：
(1) leek, Allium hookreri are cleaned up, crushed, it is spare；
(2) it is (0.6~0.4) in mass ratio by leek, Allium hookreri and the soybean oil after crushing：(0.4~0.6)：The ratio of (3~5)
Example mixing, soak at room temperature 22~for 24 hours, obtain feed liquid；
Wherein, the soybean oil is food level soybean oil；
(3) the feed liquid of step (2) is sent into the extractor equipped with ultrasonic oscillator, is the super of 350~410w in ultrasonic power
Under sound wave effect, 40 DEG C~55 DEG C 55~65min of extraction obtain extracting solution；
(4) extracting solution is cooled to room temperature, crosses 200 mesh filter clothes to get leek flavor oil.
4. a kind of preparation method of chive essential oil as described in any one of claims 1 to 3, it is characterised in that：Steps are as follows：
(1) by diallyl disulfide, Diallytrisin, dimethyl disulfide, NSC 97324, allyl methyl disulfide
Ether, allyl methyl trisulfide ether, anise alcohol, allyl sulfide, 1-POL, 3- hydroxy-2-butanones, 2- hexenoic aldehydes, benzene
Methanol, 2- methyl-2-butene aldehydes are diluted to definite quality concentration with soybean oil；
(2) each raw material is mixed according to the additive amount of parts by weight, be finally that solvent matches 100 parts of foot to get fragrant-flowered garlic with soybean oil
Dish essential oil.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810209702.9A CN108308284A (en) | 2018-03-14 | 2018-03-14 | A kind of chive essential oil and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810209702.9A CN108308284A (en) | 2018-03-14 | 2018-03-14 | A kind of chive essential oil and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699758A (en) * | 2019-02-20 | 2019-05-03 | 山东天博食品配料有限公司 | A kind of celery essential oil and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101613636A (en) * | 2009-07-16 | 2009-12-30 | 广州大学 | The extracting method of fresh leek oil |
| 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 |
-
2018
- 2018-03-14 CN CN201810209702.9A patent/CN108308284A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101613636A (en) * | 2009-07-16 | 2009-12-30 | 广州大学 | The extracting method of fresh leek oil |
| 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 |
Non-Patent Citations (3)
| Title |
|---|
| 冯涛，等: "《食品风味化学》", 30 June 2013, 中国质检出版社 * |
| 张开诚: "《化学实验教程》", 28 February 2014, 华中科技大学出版社 * |
| 朱亚民: "《内蒙古植物药志》", 30 September 1993, 内蒙古人民出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699758A (en) * | 2019-02-20 | 2019-05-03 | 山东天博食品配料有限公司 | A kind of celery essential oil and preparation method thereof |
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