CN1086667A - A kind of oil of clove flavoring and production method thereof - Google Patents
A kind of oil of clove flavoring and production method thereof Download PDFInfo
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- CN1086667A CN1086667A CN 93111318 CN93111318A CN1086667A CN 1086667 A CN1086667 A CN 1086667A CN 93111318 CN93111318 CN 93111318 CN 93111318 A CN93111318 A CN 93111318A CN 1086667 A CN1086667 A CN 1086667A
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- oil
- clove
- flavoring
- flos caryophylli
- volatile oil
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Abstract
A kind of oil of clove flavoring and production method thereof are to be main raw material with the cloves bud, process: (one) raw material is handled: under 120 ℃-160 ℃ the cloves bud fried to fragrant and do not stick with paste and be ground into clove mature powder again.(2) extraction of Flos Caryophylli volatile oil: clove mature powder and water are packed in the pressure kettle of water return-flow type distilling above water device, under 100 ℃, extract more than 3 hours, cool, with oily water separation, Flos Caryophylli volatile oil.(3) press Flos Caryophylli volatile oil: shortening (or refining) edible vegetable oil=(0.5～10): the volume ratio of (99.5～90), with two kinds of oil allotments evenly, sterilize after airtight oil of clove flavoring.
Description
The invention belongs to a kind of seasonings and preparation method thereof category, a kind of more precisely oil of clove flavoring and production method thereof.
Cloves (referring to the cloves bud) is a kind of natural condiment containing.It directly has following shortcoming as condiment, as: the cooking quality that can influence dish because of maldistribution in dish; In addition, when people have dinner, run into cloves in the cooking and just sort out and discard, cause the problems such as utilization ratio reduction of cloves.For overcoming above-mentioned defective, people often are processed into certain product to it and are used.Product and the working method seen at present have:
[1] Flos Caryophylli oil: the cloves bud is got Flos Caryophylli oil by steam distillation and oily water separation.
[2] Oleum Ocimi Gratissimi:, get Oleum Ocimi Gratissimi by steam distillation and oily water separation the complete stool of clore basil (containing branch and leaf).
The shortcoming of said two products and working method thereof is:
Product: be not easy to directly be used as seasonings, make some raw material for essence and pharmaceutically be used as antiodontalgic and wind dispelling, sterilization and disinfection medicine and be mainly used in.Working method has pungent sense and sweet feel because of the productive rate that cloves is not fried and pulverizes, causes product lower (productive rate of Oleum Ocimi Gratissimi is 0.3～0.7%) and product.
It is directly culinary to the objective of the invention is to be that raw material is trial-produceed a kind of people of being convenient to successfully with the cloves bud, has the cloves peat-reek that fries.And oil of clove flavoring and the working method that makes Flos Caryophylli volatile oil productive rate higher (14-21%) that pungent and sweet taste are lighter.
Content of the present invention:
Accompanying drawing is the water return-flow type distilling above water apparatus structure synoptic diagram that the present invention extracts Flos Caryophylli volatile oil.The component names that sequence number is represented in the accompanying drawing is as follows:
1, well heater.2, pressure kettle.3, thermometer.4, rubber tubing.5, water-and-oil separator.6, spherical condenser.
Arrow: expression feeds the flow direction of water coolant in the spherical condenser.
Referring now to accompanying drawing that description of the present invention is as follows:
[one] raw material is handled: selecting drying, look purple, nothings gone mouldy and fragrance is denseer cloves bud for use is raw material, with airtight frying pan or stir-fry device (as: puffing apparatus, pressure kettle.On connect the round-bottomed flask of condensing works) the cloves bud is fried to savory, do not stick with paste and be advisable, temperature is controlled at 120～160 ℃, the time is more than 5 minutes, the bud after frying is pulverized and is crossed No. 2 or No. 3 sieves, makes " clove mature powder "; Fry again after also can pulverizing the cloves bud earlier and sieving for No. 2 or No. 3 excessively and make " clove mature powder ".
[two] charging: add entry earlier in pressure kettle 2, amount of water does not surpass the double-edged fine-toothed comb in the pressure kettle 2.Ready " clove mature powder " put on the double-edged fine-toothed comb that pressure kettle 2 is stamped gauze.And feed in raw material by the cumulative volume≤pressure kettle volumetrical 75% that adds material.
[three] installation of extraction element:
1, the transformation of the way of high-pressure pot cover: earlier pressure valve and safety valve on pressure kettle 2 pot covers are taken off, it is 1.5～4 centimetres circular hole that two holes are rasped to diameter with round file, standby.
2, the installation of extraction element: shown in accompanying drawing, the water return-flow type distilling above water device (hereinafter to be referred as extraction element) that extracts Flos Caryophylli volatile oil is installed, and the sebific duct that will lead to water coolant is connected on the water tap by the diagram water (flow) direction.
[four] extraction of Flos Caryophylli volatile oil: with the extraction element installation situation of Flos Caryophylli volatile oil check comprehensively errorless after, cooling water is connected and opened, heater 1, the water in the pressure kettle 2 is heated to boil (100 ℃ of thermometer 3 indications) and keep little boiled more than 3 hours.Stop to heat the back and place more than 5 minutes the complete layering of Flos Caryophylli volatile oil in water-and-oil separator 5 and water (water is on the upper strata, and volatile oil is in lower floor).And thermometer 3 indicated temperatures are opened the piston of water-and-oil separator 5 lower ends below 80 ℃ the time, the volatile oil of its lower floor is collected in the separating funnel, after further the surplus water in the volatile oil being separated again Flos Caryophylli volatile oil.
The quality standard of Flos Caryophylli volatile oil:
[1] Oranoleptic indicator: yellow have the fragrance that fries cloves to pale brown look, transparent oily liquid, free from extraneous odour, nothing precipitation, no layering.
[2] physical and chemical index:
Relative density (d
20 4): 10300～10750;
Refractive index (n
20 D): 15250～1.5500;
Specific rotation ([α]
20 D) :-2.5～+ 1.5 °.
[five] preparation of oil of clove flavoring: earlier by Flos Caryophylli volatile oil: shortening (or refining) edible vegetable oil=(0.5～10): the volume ratio of (99.5～90) is made oil of clove flavoring with two kinds of oily mixings, allotment.And then product sent in the sterilising plant after the airtight or packing, 80～120 ℃ of scopes sterilizations more than 5 minutes.The sanitary index that sterilization back product reaches: total plate count (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 bacterium (pathogen enterobacteria) must not detect, and this product promptly is the finished product-oil of clove flavoring of the present invention.
The quality standard of oil of clove flavoring:
(1) Oranoleptic indicator: have the oily liquids that adds the edible vegetable oil color, the peat-reek that fries cloves is arranged, free from extraneous odour, nothing precipitation, no layering.
(2) composition (V%): Flos Caryophylli volatile oil: 0.5～10;
Shortening (or refining) edible vegetable oil: 99.5～90.
(3) physical and chemical index:
| Project | Unit | Index |
| Relative density (d 4 20) | 0.90～0.96 | |
| Refractive index (n D 20) | 1.4500～1.5000 | |
| Specific rotation ([α] D 20) | Degree | +35°～+52° |
| Acid number | Milligram (kOH) | ＜30 |
(4) sanitary index:
Total plate count (bacterium number in every milliliter); ≤ 30000;
Coliform (optimal approximate value in per hundred milliliters) :≤30;
Total number of molds (bacterium number in every milliliter) :≤10;
Pathogenic bacterium (pathogen enterobacteria): must not detect.
Some explanation:
1, used shortening edible vegetable oil refers among the present invention: through being heated to the edible vegetable oil that uses after the cooling again of boiling; Used refined edible vegetables 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 well heater 1 comprises among the present invention: electric furnace, coal stove, kerosene stove, gas furnace, liquefied gas cooker, alcohol stove, solar energy stove, microwave oven, timber stove.
Advantage of the present invention and characteristics:
[one] product that makes of the present invention be a kind of be that the Flos Caryophylli volatile oil that raw material extracts is allocated the oil of clove flavoring of making by a certain percentage with shortening (or making with extra care) edible vegetable oil with the clove mature powder made from the cloves bud.This product utmost point when the cooking is convenient to directly add in the dish use.This product the time is put into dish in the cooking and is had and be evenly distributed and the high advantage of utilization ratio.
[two] Flos Caryophylli volatile oil that makes of the present invention is to be that raw material is made clove mature powder with the cloves bud, with steam distillation clove mature powder is extracted and.The cloves bud of shortening is that Flos Caryophylli oil or the Oleum Ocimi Gratissimi that raw material extracts compared to present method with directly using not.The present invention has extraction yield height (extraction yield 14～21% of the present invention; And extract Flos Caryophylli oil productive rate 10～15% with steam distillation.Extract Oleum Ocimi Gratissimi productive rate 0.3～0.7%).Local flavor, fragrance uniqueness and sweet taste, the lighter characteristics of pungent.
[three] the present invention is when shortening cloves bud (or powder), adopts airtight frying pan or fries device, can obviously reduce the loss of Flos Caryophylli volatile oil and the extraction yield of Flos Caryophylli volatile oil increased and the oil of clove flavoring that makes has the natural flavour mountaineous of strong cloves uniqueness.
Embodiments of the invention.Example 1:
1, selecting drying, look purple, nothing is gone mouldy, fragrance is dense cloves bud for use is raw material, in the puffing apparatus of packing into, rotation heating frying pulverized again and crossed after (the puffing apparatus gauge hand is 5～10) expandedization in 5 minutes sieve for No. 2 " clove mature powder ".It is standby to take by weighing these clove mature powder 250 grams.
2, earlier at 25cm
3Pressure kettle 2 in add 3000 ml waters (elevation of water surface is lower than double-edged fine-toothed comb).Ready 250 grams " clove mature powder " are put on the double-edged fine-toothed comb (being stamped gauze on the double-edged fine-toothed comb) of pressure kettle 2.
3, according to shown in the accompanying drawing Flos Caryophylli volatile oil extraction element being installed, water coolant is connected on the water tap by water (flow) direction shown in the accompanying drawing with sebific duct, on inspection the Flos Caryophylli volatile oil extraction element install errorless after, open the cooling water of spherical condenser 6.
4, open well heater 1(electric furnace), make the water in the pressure kettle 2 be heated to boil (100 ℃), and keep little and boiled 5 hours, stop heating, the material in the pressure kettle 2 is cooled to below 80 ℃, and treat Flos Caryophylli volatile oil and the complete layering of water in the water-and-oil separator 5, at this moment open the piston of water-and-oil separator 5 lower ends, Flos Caryophylli volatile oil is put into separating funnel, again the residual moisture in the Flos Caryophylli volatile oil is further separated totally, promptly get 40 milligrams of Flos Caryophylli volatile oils.
5, press Flos Caryophylli volatile oil: the volume ratio of refined edible vegetables oil (golden imperial fish edible blend oil)=10: 90.It is even to carry out mixing preparation with 40 milliliters of Flos Caryophylli volatile oils and 360 milliliters of imperial fish edible blend oils of gold, puts into baking box after packing and the sealing, 80 ℃ ± 1 ℃ sterilization 10 minutes down, is cooled to room temperature, promptly gets the finished product-oil of clove flavoring of present embodiment.
The oil of clove flavoring quality test result that present embodiment makes:
[one] Oranoleptic indicator: faint yellow transparent oily liquid, the fragrance and the local flavor of the cloves bud that fries are arranged, free from extraneous odour, there are not precipitation, no layering.
[two] composition (V%): Flos Caryophylli volatile oil: 10;
Refined edible vegetables oil (golden imperial fish edible blend oil): 90.
[three] physical and chemical index: relative density (d
20 4): 0.9340;
Refractive index (n
20 D): 1.4803;
Specific rotation ([α]
20 D) :+45 °～+ 52 °;
Acid number (milligram KOH): 21.
[four] sanitary index: total plate count (bacterium number in every milliliter): 2000;
Coliform (optimal approximate value in per hundred milliliters): 1;
Total number of molds (bacterium number in every milliliter): do not detect;
Pathogenic bacterium (pathogen enterobacteria): do not detect.
Example 2:
1, selecting drying, look purple, nothing is gone mouldy, fragrance is dense cloves bud for use is raw material, pulverize the back cross sieve for No. 3 Ground Cloves, get this Ground Cloves covered and enclosed in the pressure kettle 2 of packing into, put into 160 ℃ ± 1 ℃ shortening of baking box 60 minutes.Reduce to room temperature after the taking-up and get clove mature powder.Take by weighing clove mature powder 100 grams, put on the double-edged fine-toothed comb (being stamped gauze on the double-edged fine-toothed comb) of the pressure kettle 2 that is added with 2000 ml waters, build the high-pressure pot cover of the transformation of the way.
2, according to shown in the accompanying drawing Flos Caryophylli volatile oil extraction element being installed, water coolant is connected on the water tap by water (flow) direction shown in the accompanying drawing with sebific duct.After checking that comprehensively the installation of Flos Caryophylli volatile oil extraction element is errorless, open the water coolant of spherical condenser 6.
3, open well heater 1(electric furnace), making material in the pressure kettle 2 be heated to boil (100 ℃) and keep little boiled 3 hours, stop heating, material in the pressure kettle 2 is cooled to 78 ℃ ± 1 ℃, and treat Flos Caryophylli volatile oil and the complete layering of water in the water-and-oil separator 5, and at this moment open the piston of water-and-oil separator 5 lower ends, Flos Caryophylli volatile oil is put into separating funnel, again the residual moisture in the Flos Caryophylli volatile oil is further separated totally, promptly get 15 milliliters of Flos Caryophylli volatile oils.
4, press Flos Caryophylli volatile oil: the volume ratio of shortening edible vegetable oil (shortening rapeseed oil)=0.5: 99.5, it is even to carry out mixing preparation with 15 milliliters of Flos Caryophylli volatile oils and 2985 milliliters of shortening rapeseed oils, put into aseptic pot (pharmaceutically infusion solutions Autoclave) after packing and the sealing, 115 ℃ ± 1 ℃ sterilization 5 minutes is cooled to and takes out the finished product-oil of clove flavoring that promptly gets present embodiment after the room temperature.
The oil of clove flavoring quality test result that present embodiment makes:
[one] Oranoleptic indicator: the yellowish brown oily liquids, the fragrance and the local flavor of the cloves bud that fries are arranged, free from extraneous odour, there are not precipitation, no layering.
[two] composition (V%): Flos Caryophylli volatile oil: 0.5;
Refined edible vegetables oil (shortening rapeseed oil): 99.5;
[three] physical and chemical index: relative density (d
20 4): 0.9240;
Refractive index (n
20 D): 1.4708;
Specific rotation ([α]
20 D) :+45 °～+ 51 °;
Acid number (milligram KOH): 4.
[four] sanitary index: total plate count (bacterium number in every milliliter): 150;
Coliform (optimal approximate value in per hundred milliliters): do not detect;
Total number of molds (bacterium number in every milliliter): do not detect;
Pathogenic bacterium (pathogen enterobacteria): do not detect.
Claims (5)
1, a kind of oil of clove flavoring and production method thereof is characterized in that the leading indicator of this kind oil of clove flavoring is as follows:
(1) composition of oil of clove flavoring (V%):
(1) Flos Caryophylli volatile oil: 0.5～10;
(2) shortening or refined edible vegetables oil: 99.5～90.
(2) physical and chemical index:
Relative density (d
2 4°): 0.90～0.96;
Refractive index (n
2 D°): 1.4500～1.5000;
Specific rotation ([α]
2 D°) :+35 °～+ 60 °;
Acid number (milligram kOH):＜30.
2, according to described a kind of oil of clove flavoring of claim 1 and production method thereof, it is characterized in that this kind oil of clove flavoring when allotment used Flos Caryophylli volatile oil be to be that raw material is made " clove mature powder " earlier and clove mature powder aqueous solution feed liquid is heated to the volatile oil that boils and extract by water return-flow type distilling above water device again with the cloves bud.
3, according to described a kind of oil of clove flavoring of claim 1 and production method thereof, it is characterized in that refined edible vegetables oil that this kind oil of clove flavoring used in when allotment refer to through washing, alkali refining, decolouring, deodorization, take off flavor, degreasing or do not carry out degreasing and change into come unstuck, edible vegetable oil that dewaxing, depickling are handled.
4,, it is characterized in that shortening edible vegetable oil that this kind oil of clove flavoring used in when preparation refers to the edible vegetable oil that cools again after boiling through being heated to according to described a kind of oil of clove flavoring of claim 1 and production method thereof.
5, a kind of oil of clove flavoring and production method thereof, the production method that it is characterized in that this kind oil of clove flavoring are to be raw material with the cloves bud.Pass through again:
[one] raw material is handled: with the cloves bud of choosing, insert in the airtight stir-fry device, under 120 ℃-160 ℃,, fry to savory and do not stick with paste and end with the time more than 5 minutes, and then pulverize and No. 2 or No. 3 sieve series become clove mature powder.
[two] charging: the clove mature powder that makes is packed in the pressure kettle of water return-flow type distilling above water device, and charging requires as follows:
[1] water yield of packing into is no more than the double-edged fine-toothed comb that is stamped gauze in the pressure kettle.
[2] cumulative volume≤pressure kettle volumetrical 75% of adding material.
[three] extraction of Flos Caryophylli volatile oil: water return-flow type distilling above water device extracts the Flos Caryophylli volatile oil in the clove mature powder; Extract 100 ℃ of temperature; Extraction time is more than 3 hours, when stopping heating and extracting afterwards more than 5 minutes and when treating profit layering and parting liquid temperature≤80 ℃ bleeds off the water in the separator, Flos Caryophylli volatile oil is collected in the separating funnel, again remaining moisture in the volatile oil is separated, get Flos Caryophylli volatile oil.
[four] preparation of oil of clove flavoring:
[1] press Flos Caryophylli volatile oil: shortening edible vegetable oil or refined edible vegetables oil=(0.5～10): the volume ratio of (99.5～90) with two kinds of oil allotments is evenly made oil of clove flavoring.
[2] oil of clove flavoring is airtight after the airtight or packing, send in the sterilising plant, at 80 ℃-120 ℃.Sterilization made the finished product one oil of clove flavoring of the present invention more than 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93111318 CN1086667A (en) | 1993-06-29 | 1993-06-29 | A kind of oil of clove flavoring and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93111318 CN1086667A (en) | 1993-06-29 | 1993-06-29 | A kind of oil of clove flavoring and production method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN1086667A true CN1086667A (en) | 1994-05-18 |
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ID=4989114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93111318 Pending CN1086667A (en) | 1993-06-29 | 1993-06-29 | A kind of oil of clove flavoring and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103820202A (en) * | 2012-11-16 | 2014-05-28 | 丰益(上海)生物技术研发中心有限公司 | Method for producing fresh zanthoxylum oil |
| CN105018230A (en) * | 2015-07-06 | 2015-11-04 | 天宁香料（江苏）有限公司 | Preparation method of clove extract |
| CN105176687A (en) * | 2015-07-17 | 2015-12-23 | 王再青 | Method for extracting clove oil |
| CN105886112A (en) * | 2016-05-18 | 2016-08-24 | 蚌埠市九华油脂有限公司 | Fragrant nutrient healthcare peanut oil |
-
1993
- 1993-06-29 CN CN 93111318 patent/CN1086667A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103820202A (en) * | 2012-11-16 | 2014-05-28 | 丰益(上海)生物技术研发中心有限公司 | Method for producing fresh zanthoxylum oil |
| CN105018230A (en) * | 2015-07-06 | 2015-11-04 | 天宁香料（江苏）有限公司 | Preparation method of clove extract |
| CN105176687A (en) * | 2015-07-17 | 2015-12-23 | 王再青 | Method for extracting clove oil |
| CN105886112A (en) * | 2016-05-18 | 2016-08-24 | 蚌埠市九华油脂有限公司 | Fragrant nutrient healthcare peanut oil |
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