CN1085397A - A kind of anise fennel flavouring oil and production method thereof - Google Patents
A kind of anise fennel flavouring oil and production method thereof Download PDFInfo
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- CN1085397A CN1085397A CN93111286A CN93111286A CN1085397A CN 1085397 A CN1085397 A CN 1085397A CN 93111286 A CN93111286 A CN 93111286A CN 93111286 A CN93111286 A CN 93111286A CN 1085397 A CN1085397 A CN 1085397A
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- chinese anise
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Abstract
A kind of anise fennel flavouring oil and production method thereof are to be raw material with the Chinese anise fruit, handle through (one) raw material: under 120 ℃-160 ℃, fry and pulverize with the time more than 5 minutes; (2) extraction of Chinese anise volatile oil, press the ripe powder of Chinese anise: water=1: the volume ratio of (2～6), 100 ℃ are extracted more than 3 hours, then isolate Chinese anise volatile oil; (3) preparation of anise fennel flavouring oil: by shortening (or refining) edible vegetable oil: Chinese anise volatile oil=(40～49): the volume ratio of (1～10) is mixed two kinds of oil to make and is convenient to directly edible anise fennel flavouring oil.
Description
The invention belongs to a kind of flavouring and preparation method thereof category, more definite a kind of anise fennel flavouring oil and the production method thereof of saying so.
The Chinese anise fruit is a kind of natural condiment containing, because it directly has a lot of shortcomings as condiment, as: the cooking quality that can influence dish because of skewness in dish, meeting the Chinese anise fruit when people have dinner again will sort out and discard and make problems such as the utilization rate of Chinese anise is low, then people are processed into certain product to it and are used present having of having seen:
(1) oil of badian:,, get oil of badian through water-oil separating again by steam distillation with the branches and leaves of Chinese anise fruit or Chinese anise.
(2) Chinese anise seasoning matter oil: earlier the Chinese anise fruit is ground into the Chinese anise powder, in proportion the Chinese anise powder is joined in the prepared food oil again, stir into pasty state, put into autoclave and heat and boil, get Chinese anise seasoning matter oil through squeezing and sedimentation and filtration again after going out still.
Above-mentioned two kinds of processing methods and the product shortcoming that makes with this method are as follows:
(1) oil of badian: inconvenience makes some raw material for essence, aromatic teeth and mouth cleaning agent spices and pharmaceutically be used as excitement, wind dispelling, anti-tussive agents and be mainly used in, and the sweet taste of product is denseer directly as flavouring, and the fragrance of Chinese anise is lighter.
(2) Chinese anise seasoning matter oil: because of the production method that directly contacts with Chinese anise powder and edible oil, impurity that prepared Chinese anise seasoning matter oil contains (as the Chinese anise fine powder that is difficult to filtering) and tasteless composition (as the fat oil in the Chinese anise, resin, pigment) are more.Because of the place of production difference of Chinese anise fruit, collecting time difference, standing time, not equal factor made have flavor composition and volatile oil contents contained in the Chinese anise fruit that very big difference be arranged.Though so the Chinese anise powder and the edible oil fixed ratio that add, and have flavor composition and volatile oil and edible oil ratio difference very big.Make the product quality that makes be difficult to control at last, and the edible oil that exists in the Chinese anise slag behind the strained oil is difficult to reclaim and utilize.The flavor composition volatile oil that has in the Chinese anise fruit also extracts not exclusively.The Chinese anise seasoning matter oil that makes with this method easily is frozen into semisolid (because of containing the fat oil in the Chinese anise fruit, resin etc.) when being lower than 10 ℃, therefore in the sky when cold influence use.
Directly fragrance and the local flavor of edible Chinese anise is denseer to the objective of the invention is to trial-produce successfully a kind of people of being convenient to, the lighter and more stable anise fennel flavouring oil of product quality of sweet taste.
Content of the present invention:
Accompanying drawing is the extraction element of Chinese anise volatile oil of the present invention, and the method that is adopted is (or waterborne) way of distillation in the water reverse-flow type water.The component names that sequence number is represented among the figure is as follows:
1, heater, 2, pressure cooker, 3, thermometer, 4, rubber tube, 5, oil water separator, 6, ball condenser.
Arrow represent to feed in the ball condenser cooling water flow to.
Referring now to accompanying drawing that description of the present invention is as follows:
(1) processing of Chinese anise fruit: select drying for use, not having the Chinese anise fruit that rots, do not have other defect is raw material, with airtight stir-fry device (as puffing apparatus, pressure cooker, on connect the round-bottomed flask of condensing unit or remove the pressure cooker of pressure valve) with Chinese anise fruit (or will former fruit pulverize the Chinese anise powder that 2 to No. 3 sieves are crossed in the back) 120～160 ℃ of scopes, time is more than 5 minutes, fry and pulverize again after (fry to savory the paste be advisable) and cross No. 2 or No. 3 sieve series become the ripe powder of Chinese anise, stand-by.
(2) charging: the ripe powder of ready Chinese anise is put on the double-edged fine-toothed comb (being covered with gauze on the double-edged fine-toothed comb) of pressure cooker 2, press the ripe powder of Chinese anise: water=1: the part by weight of (2～6), and require to add material cumulative volume≤pressure cooker 2 volumes 75%, feed in raw material and mix.
(3) installation of extraction element: earlier pressure valve on the pot cover of pressure cooker 2 and safety valve are removed, it is that 1.5～4 centimetres circular hole is standby that two holes are rasped to diameter with round file.Shown in accompanying drawing.To extract in the water of water reverse-flow type of Chinese anise volatile oil or water and steam distillation device (hereinafter to be referred as extraction element) assembles, and the sebific duct that will lead to cooling water be connected on the water tap by the diagram water (flow) direction.
(4) extraction of Chinese anise volatile oil: on inspection, after the extraction element installation is errorless, cooling water is connected and opened, the material in 1 pair of pressure cooker 2 of heater is heated to boil (100 ℃) and also keeps boiling more than 3 hours.Stop to heat the back and place more than 5 minutes, the Chinese anise volatile oil in oil water separator 5 and the complete layering of water, and thermometer 3 indicated temperatures are when being cooled to below 80 ℃, the piston of unlatching oil water separator 5 lower ends.Moisture is bled off, Chinese anise volatile oil is collected in the separatory funnel, further the residual moisture in the volatile oil is separated again, get Chinese anise volatile oil with separatory funnel.
The quality standard of Chinese anise volatile oil:
(1) organoleptic indicator: faint yellow, transparent oily liquid has little sweet, the free from extraneous odour of the peat-reek of the Chinese anise fruit that fries and local flavor, flavor, nothing precipitation, no layering.
(2) physical and chemical index: relative density (d
20 4): 0.9700～0.9990
Index of refraction (n
2D
0): 1.4700～1.5700
Optical activity ((α)
2D
0) :-2 °～+ 1 °
(5) preparation of anise fennel flavouring oil: by Chinese anise volatile oil: shortening (or refining) edible vegetable oil=(2～20): the volume ratio of (98～80) is made anise fennel flavouring oil with two kinds of oily mixings allotments, and then product sent in autoclave or the baking box after airtight, 80 ℃～120 ℃ sterilizations are more than 5 minutes, the sanitary index of sterilization back product: total number of bacteria (bacterium number in every milliliter)≤30,000, coliform (optimal approximate value in per hundred milliliters)≤30, total number of molds (bacterium number in every milliliter)≤10, pathogenic bacteria (pathogenic entero becteria) must not detect.Airtight the product of this moment, room temperature was placed more than 10 days, promptly was final products-anise fennel flavouring oil of the present invention.
The quality standard of anise fennel flavouring oil:
(1) organoleptic indicator: have the transparent oily liquid of the edible vegetable oil color of adding, the peat-reek that fries the Chinese anise fruit is arranged, it is little sweet to distinguish the flavor of, and free from extraneous odour does not have precipitation, no layering.
(2) composition (V%): Chinese anise volatile oil: 2～20;
Shortening (or refining) edible vegetable oil: 98～80.
(3) physical and chemical index: relative density (d
20 4): 0.90～0.97;
Index of refraction (n
2D
0): 1.4500～1.5300;
Optical activity ((α)
2D
0) :+35 °～+ 60 °;
Acid number (milligram):＜4.
(4) sanitary index: total number of bacteria (bacterium number in every milliliter) :≤30,000;
Coliform (per hundred milliliters of approximations) :≤30;
Total number of molds (bacterium number in every milliliter) :≤10;
Pathogenic bacteria (pathogenic entero becteria): must not detect.
(notes): shortening edible vegetable oil used among (1) the present invention refers to: be cooled to edible vegetable oil below 30 ℃ again through being heated to boil; Used refined edible vegetable oil then refers to: through washing, alkali refining, decolouring, deodorization, take off the edible vegetable oil of flavor, degreasing (or come unstuck, dewaxing, depickling) processing.
(2) used heater among the present invention comprises: electric furnace, electromagnetic oven, micro-wave oven, coal stove, kerosene stove, liquefied gas furnace, biogas stove, solar energy stove, wood stove.
Advantage of the present invention and characteristics:
(1) product that makes of the present invention is a kind of with the ripe powder of Chinese anise a kind of anise fennel flavouring oil of directly eating be convenient to very much that to be the Chinese anise volatile oil that extracts of raw material be deployed into by a certain percentage with shortening (or refining) edible vegetable oil; The anise fennel flavouring oil that the present invention makes, is put into dish and is had and be evenly distributed and the high advantage of utilization rate in when cooking as flavouring.
(2) the Chinese anise volatile oil that makes of the present invention is to extract from the Chinese anise powder that fries, and compares with the oil of badian that directly extracts from the Chinese anise fruit of giving birth to.Have thick flavor, characteristics that sweet taste is light.Thereby the fragrance that makes the anise fennel flavouring oil that makes is denseer, sweet taste is lighter, has the peat-reek of the Chinese anise fruit that fries.Facts have proved and place more than 10 days that effect is more obvious.
(3) anise fennel flavouring oil that makes of the present invention is to use the Chinese anise volatile oil and the edible vegetable oil that are extracted formulated by a certain percentage, with Chinese anise seasoning matter oil phase ratio, has few, the stay-in-grade advantage of impurities.With the preparation of refined edible vegetable oil the time, also easy to use in the time of also can keeping liquid (because of not containing fat oil and the resin in the Chinese anise fruit in this product) sky cold in the time of 0 ℃.
(4) in preparation method of the present invention, when frying Chinese anise fruit (or powder), adopt airtight stir-fry device (as puffing apparatus, pressure cooker, on connect the round-bottomed flask of condensing unit or spend the pressure cooker of pressure valve), make having the flavor composition to become fragrant and make the loss of Chinese anise volatile oils seldom in the Chinese anise fruit (or powder).
Embodiments of the invention
Example 1:
1, the Chinese anise fruit of selecting for use drying, nothing to rot, do not have other defect was a raw material, with puffing apparatus rotation heating frying 5 minutes.Pulverized after (the puffing apparatus gauge hand is designated as 5) expanded taking-up sieve for No. 2 the ripe powder of Chinese anise.Taking by weighing the ripe powder of this kind Chinese anise 500 grams packs on the double-edged fine-toothed comb (being stamped gauze on the double-edged fine-toothed comb) in the pressure cooker 2.By the ripe powder of Chinese anise: the part by weight of water=1: 2 adds 1000 milliliters in water, mixing.
2, assemble according to the extraction element that will extract Chinese anise volatile oil shown in the accompanying drawing, and the sebific duct that will lead to cooling water is connected on the water tap by the diagram water (flow) direction.
3, on inspection, extraction element install errorless after, cooling water connected and opened heater 1(electric furnace), the material in the pressure cooker 2 is heated to boils (100 ℃) and keep boiling 3 hours.Stopping to heat the back to the time places more than 5 minutes, Chinese anise volatile oil in oil water separator 5 and the complete layering of water, and when thermometer 3 indicated temperatures are cooled to below 80 ℃, open the piston of oil water separator 5 lower ends, moisture is wherein bled off, anistree angle fennel volatile oil is collected in the separatory funnel, further the residual moisture in the volatile oil is separated again, get 20 milliliters of Chinese anise volatile oil with separatory funnel.
4, by Chinese anise volatile oil: the volume ratio of refined edible vegetable oil (golden imperial fish edible blend oil)=1: 49, with 20 milliliters of Chinese anise volatile oil and the 980 milliliters of imperial fish edible blend oil of gold blending and mixings, must 1000 milliliters of anise fennel flavouring oils.And then product sent in the baking box after airtight, 80 ℃ ± 1 ℃ sterilization 10 minutes down, under airtight and room temperature condition, placed 10 days again after the taking-up, promptly get the final products-anise fennel flavouring oil of present embodiment.
The quality inspection result of the anise fennel flavouring oil of present embodiment:
(1) organoleptic indicator: faint yellow transparent oily liquid, the peat-reek that fries the Chinese anise fruit is arranged, it is little sweet to distinguish the flavor of, and free from extraneous odour does not have precipitation, no layering.
(2) composition (V%): Chinese anise volatile oil: 2;
Refined edible vegetable oil (golden imperial fish edible blend oil): 98.
(3) physical and chemical index: relative density (d
20 4): 0.9288;
Index of refraction (n
2D
0): 1.4760;
Optical activity ((α)
2D
0) :+46 °～+ 47 °;
Acid number (milligram): 2.
(4) sanitary index: total number of bacteria (bacterium number in every milliliter): 1000;
Coliform (optimal approximate value in per hundred milliliters): 2;
Total number of molds (bacterium number in every milliliter): do not detect;
Pathogenic bacteria (pathogenic entero becteria): do not detect.
Example 2
1, select drying for use, not having the Chinese anise fruit rot, do not have other defect is raw material, pulverizes the back and crosses sieve No. 3, takes by weighing 1000 grams and packs into and be placed in confined conditions on the gas burner in the pressure cooker, and frying is 30 minutes under whirling vibration, takes out after being cooled to room temperature.(the ripe powder of the Chinese anise that frying is good is packed on the double-edged fine-toothed comb (being stamped gauze on the double-edged fine-toothed comb) in the pressure cooker 2.By the ripe powder of Chinese anise: the part by weight of water=1: 6 adds 6000 milliliters in water, mixing.
2, install according to the extraction element that will extract Chinese anise volatile oil shown in the accompanying drawing, and the sebific duct that will lead to cooling water is connected on the water tap by the diagram water (flow) direction.
On inspection, after the extraction element installation is errorless, cooling water is opened heater 1(electric furnace), the material in the pressure cooker 2 is heated to boil (100 ℃) also keeps boiling 5 hours.Stop to heat the back to the time and placed 7 minutes, the Chinese anise volatile oil in oil water separator 5 and the complete layering of water, and thermometer 3 indicated temperatures are when being cooled to below 80 ℃, the piston of unlatching oil water separator 5 lower ends.Moisture is wherein bled off, Chinese anise volatile oil is collected in the separatory funnel, further the residual moisture in the volatile oil is separated again with separatory funnel.Get 40 milliliters of Chinese anise volatile oil.
4, by Chinese anise volatile oil: the volume ratio of shortening edible vegetable oil (shortening rapeseed oil)=1: 4, with 40 milliliters of Chinese anise volatile oil and 160 milliliters of shortening rapeseed oil blending and mixings, must 200 milliliters of anise fennel flavouring oils.And then product sent into after airtight in the autoclave (pharmaceutically infusion solutions use autoclave), 115 ℃ of sterilizations 5 minutes are taken out the back and place the final products-anise fennel flavouring oil that promptly got present embodiment in 15 days under airtight and room temperature conditions.
The anise fennel flavouring oil quality inspection result of present embodiment:
(1) organoleptic indicator: fallow transparent oily liquid, the peat-reek that fries the Chinese anise fruit is arranged, it is little sweet to distinguish the flavor of, and free from extraneous odour does not have precipitation, no layering.
(2) composition (V%): Chinese anise volatile oil: 20;
Shortening edible vegetable oil (shortening rapeseed oil): 80.
(3) physical and chemical index: relative density (d
20 4): 0.9372;
Index of refraction (n
20 D): 1.4788;
Optical activity ((α)
20 D) :+43 °～+ 51 °;
Acid number (milligram): 3.
(4) sanitary index: total number of bacteria (bacterium number in every milliliter): 460;
Coliform (optimal approximate value in per hundred milliliters): do not detect;
Total number of molds (bacterium number in every milliliter): do not detect;
Pathogenic bacteria (pathogenic entero becteria): do not detect.
Claims (4)
1, a kind of anise fennel flavouring oil and production method thereof is characterized in that every index of this kind anise fennel flavouring oil is as follows:
[one] composition of anise fennel flavouring oil [V%]:
[1] Chinese anise volatile oil: 2-20;
[2] shortening edible vegetable oil or refined edible vegetable oil: 98-80.
[two] physical and chemical index:
Relative density [d
2 4°]: 0.90～0.97;
Index of refraction [n
2 D°]: 1.4500～1.5300;
Optical activity [[α]
2 d°] :+35 °～+ 60 °;
Acid number [milligram]:＜4.
2, according to described a kind of anise fennel flavouring oil of claim 1 and production method thereof, it is characterized in that this kind anise fennel flavouring oil when preparation used refined edible vegetable oil refer to through washing, alkali refining, decolouring, deodorization, take off flavor, degreasing or come unstuck, edible vegetable oil that dewaxing, depickling are handled.
3,, it is characterized in that this kind anise fennel flavouring oil used shortening edible vegetable oil when preparation refers to through being heated to the edible vegetable oil after boiling according to described a kind of anise fennel flavouring oil of claim 1 and production method thereof.
4, a kind of anise fennel flavouring oil and production method thereof, the production method that it is characterized in that this kind anise fennel flavouring oil are to be raw material with the Chinese anise fruit, pass through again:
(1), the processing of Chinese anise fruit: qualified clean Chinese anise fruit or the Chinese anise powder of having pulverized and crossed No. 2 or No. 3 sieves are inserted in the airtight stir-fry device under 120 ℃～160 ℃, with the time more than 5 minutes, fry to fruit savory and do not stick with paste, if pulverize again and cross No. 2 after frying with the full fruit of Chinese anise or No. 3 sieve series become the ripe powder of Chinese anise.
(2), charging: add 75% of material cumulative volume≤pressure cooker volume in the pressure cooker, the part by weight that adds pan feeding is: the ripe powder of Chinese anise: water=1: (2～6) are mixed.
(3), the extraction of Chinese anise volatile oil: in the water reverse-flow type water or the water and steam distillation device anise tree volatile oil in the ripe powder of Chinese anise is extracted; Extract 100 ℃ of temperature; Extraction time is more than 3 hours; Stop to heat more than 5 minutes and treat the complete layering of profit, during liquid temperature＜80 ℃, water in the separator is bled off.Chinese anise volatile oil is collected in the separatory funnel again residual moisture in the volatile oil is separated, Chinese anise volatile oil.
(4), (1) is by Chinese anise volatile oil: shortening edible vegetable oil or refined edible vegetable oil=(1～10): the volume ratio of (49～40) is mixed two kinds of oil and makes anise fennel flavouring oil.
(2) anise fennel flavouring oil is sent into bactericidal unit after airtight, under 80 ℃-120 ℃, sterilization is more than 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111286A CN1085397A (en) | 1993-06-14 | 1993-06-14 | A kind of anise fennel flavouring oil and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111286A CN1085397A (en) | 1993-06-14 | 1993-06-14 | A kind of anise fennel flavouring oil and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1085397A true CN1085397A (en) | 1994-04-20 |
Family
ID=4989084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93111286A Pending CN1085397A (en) | 1993-06-14 | 1993-06-14 | A kind of anise fennel flavouring oil and production method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN1085397A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080099C (en) * | 1998-08-20 | 2002-03-06 | 施昆佐 | Method for killing out aniseed |
| CN100391487C (en) * | 2004-07-14 | 2008-06-04 | 桂林三金药业股份有限公司 | Preparation for treating leukopenia and its preparation |
| CN108559619A (en) * | 2018-04-17 | 2018-09-21 | 杨占红 | A kind of fresh squeezing method of lock perfume and rapeseed oil of rapeseed oil |
| CN113229479A (en) * | 2021-06-11 | 2021-08-10 | 聚豪食品(重庆)有限公司 | Method and equipment for frying hotpot condiment |
| CN115211492A (en) * | 2022-06-07 | 2022-10-21 | 圣道生物技术(山东)有限公司 | Stress relieving medicine for resisting stress and promoting growth of livestock and poultry and preparation method and application thereof |
-
1993
- 1993-06-14 CN CN93111286A patent/CN1085397A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080099C (en) * | 1998-08-20 | 2002-03-06 | 施昆佐 | Method for killing out aniseed |
| CN100391487C (en) * | 2004-07-14 | 2008-06-04 | 桂林三金药业股份有限公司 | Preparation for treating leukopenia and its preparation |
| CN108559619A (en) * | 2018-04-17 | 2018-09-21 | 杨占红 | A kind of fresh squeezing method of lock perfume and rapeseed oil of rapeseed oil |
| CN113229479A (en) * | 2021-06-11 | 2021-08-10 | 聚豪食品(重庆)有限公司 | Method and equipment for frying hotpot condiment |
| CN115211492A (en) * | 2022-06-07 | 2022-10-21 | 圣道生物技术(山东)有限公司 | Stress relieving medicine for resisting stress and promoting growth of livestock and poultry and preparation method and application thereof |
| CN115211492B (en) * | 2022-06-07 | 2024-04-19 | 圣道生物技术(山东)有限公司 | Stress-resistant growth-promoting stress-relieving medicine for livestock and poultry, and preparation method and application thereof |
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