CN1094575A - A kind of ginger flavouring oil and production method thereof - Google Patents
A kind of ginger flavouring oil and production method thereof Download PDFInfo
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- CN1094575A CN1094575A CN 93111227 CN93111227A CN1094575A CN 1094575 A CN1094575 A CN 1094575A CN 93111227 CN93111227 CN 93111227 CN 93111227 A CN93111227 A CN 93111227A CN 1094575 A CN1094575 A CN 1094575A
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Abstract
A kind of ginger flavouring oil and production method thereof are to be raw material with the ginger, through using the solvent extraction method, that is: by the heating and refluxing extraction ginger oil, remove solvent in the ginger oil with the heating distillation method, by enriching dissolve with ethanol ginger oil, leaving standstill under-20 ℃ more than 30 minutes again, separating out impurity with removing by filter, and then with heating distillating method, the ethanol that boils off in the ginger oil must be made with extra care ginger oil; To make with extra care by a certain percentage at last that ginger oil and refined edible vegetables oil are allocated, packing, sealing, sterilize ginger flavouring oil.The present invention has the constant product quality that makes, the natural flavour mountaineous strong advantage of (deposit more than 1 year and never degenerate) and ginger.
Description
The invention belongs to a kind of seasonings and preparation method thereof category, more definite a kind of ginger flavouring oil and the production method thereof of saying so.
Ginger is a kind of natural condiment containing, because it is directly made condiment (ginger is cut into slices or wears into powder) a lot of shortcomings is arranged, as: the cooking quality that can influence dish because of skewness in dish, meet ginger splices when people have dinner again and discard and make problems such as the utilization ratio of ginger is low with regard to sorting out, then people are processed into it after the seasonings edible again.Seasonings and working method with Jiang Jiagong has at present:
[1] steam distillation ginger oil: ginger is cleaned, after the fragmentation, use steam distillation, separate and must the steam distillation ginger oil.
[2] cold press ginger oil: with ginger clean, squeeze ginger juice.Ginger juice is carried out getting the cold press ginger oil after the oily water separation.
[3] ginger flavor seasoning matter oil: the back grind up is cleaned, dried to ginger, Jiang Fenzai is joined in the prepared food oil in proportion, stir into pasty state, put into autoclave and heat.Go out behind the still again through squeezing [or distillation], sedimentation and filtration gets ginger flavor seasoning matter oil.
Above-mentioned several working method and the product shortcoming that makes with this method are as follows:
[1] steam distillation ginger oil: because of processing temperature higher [〉=100 ℃], make the natural flavour mountaineous loss of ginger bigger, VITAMIN is destroyed big, product yield low [below 0.5%] and product application scope narrower [can only do the raw material of preparing essence or be used for some makeup, and be unsuitable for directly edible]; This method production cycle is grown [more than 6 hours].
[2] cold press ginger oil: quality product is very unstable, and storage period, long slightly [normal temperature was placed 10 days] was just rotten; Product is by yellowish → deep yellow → brown → thickness, and narrower [only be suitable for doing the preparing essence raw material or be used for some makeup, be unsuitable for directly edible] this method production cycle of this product application scope is grown [more than 6 hours].
[3] ginger flavor seasoning matter oil: technological process and equipment used be complicated [high temperature, high pressure, steam distillation etc.], because of processing temperature height [〉=120 ℃], makes the natural flavour mountaineous loss of ginger big, and VITAMIN is destroyed big, and the production cycle is grown [more than 12 hours].
The objective of the invention is to develop a kind of production cycle lacks [in 4 hours], technological process and equipment are simple, and [normal pressure, processing temperature are lower than 80 ℃, use the solvent extraction method] production method, the product of preparing will possess ginger natural flavour mountaineous denseer [losing little].It is less that VITAMIN is destroyed, and quality product is stable and be easy to long-term storage [deposit more than a year and never degenerate]
Content of the present invention:
Fig. 1: be the reflux structural representation that the present invention extracts ginger oil.The component names that sequence number is represented among the figure is as follows:
1, not with the well heater [as water bath with thermostatic control] of naked light; 2, three mouthfuls of round-bottomed flasks; 3 thermometers; 4, condenser [spherical condenser].Arrow: expression feed in the spherical condenser cooling-water flowing to.
Fig. 2: be solvent recovery unit structural representation of the present invention.The component names that sequence number is represented among the figure is as follows:
1, not with the well heater [as water bath with thermostatic control] of naked light, 2, three mouthfuls of round-bottomed flasks; 3 thermometers; 4, condenser [straight tube condenser]; 5, solvent receiving vessel [as vial] 6, bend connector; 7, bending Glass tubing; Arrow: expression feed in the straight tube condenser cooling-water flowing to.
Referring now to Fig. 1 and Fig. 2 that description of the present invention is as follows:
[one] ginger is handled: select for use not have and rot, the ginger [rhizoma zingiberis or fresh ginger] that does not have other defect be a raw material, cleans earlier and drains the water, and cutting into slices or pulverizing then becomes powder by No. 2, No. 3 sieve series, stand-by.
[two] extraction element is installed: according to shown in Figure 1, the reflux that extracts ginger oil is assembled, and the sebific duct that will lead to water coolant is connected on the water tap by the diagram water (flow) direction.
[three] charging: ready ginger powder [or ginger splices] and solvent.In [1～5]: 1=solvent: the ratio of ginger [weight ratio].Join in three mouthfuls of round-bottomed flasks [Fig. 1～2] by 75% the material of the cumulative volume that adds material, add material, ginger oil is extracted the reflux installation situation check to errorless comprehensively and end again by shown in Figure 1 less than three mouthfuls of round-bottomed flask cubic capacitys.The present invention is that boiling point is lower than 80 ℃, the medicinal or organic solvent nontoxic to human body more than the CP level at this employed organic solvent.For example: the 95%[V%] medicinal alcohol of above concentration; Medicinal or CP level ether, ethyl acetate, sherwood oil.
[four] extraction of ginger oil: earlier the water coolant of condenser [Fig. 1-4] usefulness is opened, open the well heater [water bath with thermostatic control] [Fig. 1-1] of not being with naked light again, material in three mouthfuls of round-bottomed flasks [Fig. 1-2] is heated to boiling, and keep more than 30 minutes, close water bath with thermostatic control [Fig. 1-1] to the time and stop heating.When material is cooled to below 30 ℃, with in whole impouring one containers of extracting solution in three mouthfuls of round-bottomed flasks [Fig. 1-2] [ginger is stayed in three mouthfuls of round-bottomed flasks].The solvent of the adding no more than first time of solvent adding amount in three mouthfuls of round-bottomed flasks [Fig. 1-2] carries out the refluxing extraction ginger oil second time according to extracting the processing condition and the working method that are adopted for the first time more then., the ginger [powder or sheet] of packing into is extracted 2～4 times like this.After extraction work is all over, the solution that is dissolved with ginger oil that extracts is several times all merged together.Stand-by.
[five] solvent recuperation:
[1] solvent recovery unit is installed: by shown in Figure 2, solvent recovery unit installed and the sebific duct that will lead to water coolant is connected on the water tap by water (flow) direction shown in Figure 2.
[2] solvent recuperation:
A, will be dissolved with in three mouthfuls of round-bottomed flasks [Fig. 2-2] of the whole impouring Fig. 2 of solution of ginger oil earlier, and whole Fig. 2 device installation situation be checked to errorless ended again.
B, earlier open water coolant, open the well heater [water bath with thermostatic control] [Fig. 2-1] of not being with naked light again, the material in three mouthfuls of round-bottomed flasks [Fig. 2-2] is heated to boiling, make that whole solvent evaporations are intact to be ended.The solvent that steams is laid in; What stay at last in three mouthfuls of round-bottomed flasks is rough ginger oil, is cooled to below 30 ℃, prepares to handle again.
[six] the low temperature removal of impurity: the solvent in extracting solution steamed and when being cooled to 30 ℃ in three mouthfuls of round-bottomed flasks [Fig. 2-2], in [1～3]: 1=ethanol: the ratio of rough ginger oil [weight ratio] adds medicinal, concentration 95%[V%] above ethanol, place under-20 ℃, 30 minutes [as using the rough ginger oil of extraction using alcohol, can not reclaim solvent and directly place-20 ℃ and get final product down] more than, filter, remove the impurity of separating out in the ginger oil.
[seven] purified product: with the device of Fig. 2, the rough ginger oil ethanolic soln after the low temperature removal of impurity by the aforementioned solvents recovery method, is distilled, reclaim ethanol, get " refining ginger oil ".
The quality standard of refining ginger oil:
[1] Oranoleptic indicator: faint yellow, transparent oily liquid, the natural fragrant pungent of strong ginger is arranged, free from extraneous odour does not have precipitation.
[2] physical and chemical index: relative density [d
20 4]: 0.86～0.90; Refractive index [n
20 0]: 1.4700～1.5000; Specific rotation [(α)
20 0]: [25 °]～[55 °], acid number: 0～2 milligram, solvent residual amount≤50 milligram/kilogram.
[eight] preparation of ginger flavouring oil: press earlier: refining ginger oil 0.1～1.0% and process washing, alkali refining.Decolouring, deodorization, take off refined edible vegetables oil 99.9～99.0%[v% that flavor is handled] ratio allocate evenly.And then will send in the Autoclave after the product sealing or in the baking box, sterilize more than 5 minutes for 78 ℃ ± 1 ℃.Sterilization back product reaches sanitary index: 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 the product of this moment promptly is the finished product-ginger flavouring oil of the present invention.
The quality standard of ginger flavouring oil:
[1] Oranoleptic indicator: faint yellow transparent oily liquid, the fragrant pungent of ginger is arranged, free from extraneous odour does not have precipitation.
[2] composition: ginger oil: 0.1～1.0%[V%]
Refined edible vegetables oil: 99.0～99.9%[v%]
[3] physical and chemical index:
| Project | Unit | Index |
| Relative density (d 20 4) | 0.90～0.94 | |
| Refractive index (n 20 D) | 1.4500～14900 | |
| Specific rotation (［ α ］ 20 D) | Degree | +35～+52° |
| Acid number | Milligram | 〈4 |
[4] sanitary index:
Total plate count [bacterium number in every milliliter]≤30,000.
Coliform [optimal approximate values in per hundred milliliters]≤30.
Total number of molds [bacterium number in every milliliter]≤10.
Pathogenic bacterium [pathogen enterobacteria] must not detect.
Advantage of the present invention and characteristics:
[one] the present invention extracts ginger oil with the solvent extraction method earlier, again with ginger oil and refined edible vegetables oil modulate ginger flavouring oil with heat with autoclave, again by squeezing, precipitation, filter the ginger flavor seasoning matter oil make and add cold-press and unite the method that use [abbreviation integrated process] prepares ginger oil and compare with steam distillation.All more simple [normal pressure, temperature are below 80 ℃, only with a kind of method of solvent extraction] of Processes and apparatus of the present invention and [the present invention is below 4 hours, and integrated process is more than 12 hours, and the autoclave heating method is more than 12 hours] with short production cycle.
[2] processing temperature of the present invention lower [less than 80 ℃] and integrated process [〉=100 ℃] and autoclave heating method [〉=120 ℃] processing temperature are all higher, so that the product that the present invention makes helps preserving Jiang Xiang is peppery natural flavour mountaineous, VITAMIN and other useful compositions.
[three] constant product quality that makes of the present invention, the shelf time long [product of the present invention can be preserved more than 1 year and never degenerate, and the product that integrated process makes was only preserved in 3 months, and the product that the autoclave heating method makes is in half a year].
Embodiments of the invention:
Example 1:
1, by Fig. 1 ginger oil being extracted reflux installs.
2, take by weighing preprepared ginger slice 500 grams and place 3000 milliliters three mouthfuls round-bottomed flasks [Fig. 1-2], add 95%[V%] 500 milliliters of medicinal alcohols, check that extraction element is errorless, open the condenser water coolant.
3, open water bath with thermostatic control [Fig. 1-1] material in three mouthfuls of round-bottomed flasks [Fig. 1-2] is heated to boiling.78 ℃ of thermometer [Fig. 1-3] expressions reflux half an hour, stop heating.When the material in three mouthfuls of round-bottomed flasks [Fig. 1-2] was cooled to 30 ℃, inclining whole extracting solutions [staying ginger splices], and then 95%[v%] in three mouthfuls of round-bottomed flasks of 250 milliliters of impourings of medicinal alcohol of concentration, according to the method described above ginger oil is carried out the second time and extract.After having extracted for the second time, extract once [successively extracting altogether 3 times] again according to the method for extracting for the second time again.At last the solution of three extractions is merged and filter together.
4, filter back liquid is put into refrigerator-refrigeration chamber, preserve half an hour down, after the time, carry out filtration under diminished pressure, remove precipitation at-20 ℃.
5, filtrate again in the clean 3000 milliliters of three mouthfuls of round-bottomed flasks [Fig. 2-2] of impouring.Install by device shown in Figure 2, connect and open condenser [Fig. 2-4] and use water coolant.Heat and make extracting solution keep boiling with water bath with thermostatic control [Fig. 2-1], the ethanol gradation that distills out is collected in 500 milliliters of vials [Fig. 2-5], is heated to that no ethanol only oozes in the condenser [Fig. 2-4].
6, remaining ginger oil in three mouthfuls of round-bottomed flasks is transferred in the separating funnel, told moisture again, must make with extra care 5 milliliters of ginger oils.
7, in 5: 995=makes with extra care ginger oil: the ratio of refined edible vegetables oil [golden imperial fish edible blend oil] [volume ratio] is allocated and is stirred evenly, and gets 1000 milliliters of products.
8, this product carry out putting into behind the sealed packaging 78 ± 1 ℃ of baking boxs down sterilization got product-ginger flavouring oil in 10 minutes.
This product detected result:
1, Oranoleptic indicator: faint yellow oily, transparent liquid, the fragrant pungent of ginger is arranged, free from extraneous odour does not have precipitation.
2, composition: ginger oil 0.5%[v%], golden imperial fish edible blend oil 99.5%[v%].
3, physical and chemical index: relative density [d
20 4]: 0.9206,
Refractive index [n
20 D]: 1.4705
Specific rotation [(
)
20 D] :+45 °
Acid number: 1 milligram
4, sanitary index:
Total plate count [bacterium number in every milliliter] 5000
Coliform [per hundred milliliters of optimal approximate values] 3
Total number of molds [every milliliter of bacterium number] does not detect
Pathogenic bacterium [pathogen enterobacteria] do not detect
Example 2:
1, the exsiccant ginger slice is pulverized, cross sieve for No. 2 the ginger powder, take by weighing 500 grams, place the 3000 milliliters three mouthfuls round-bottomed flasks [Fig. 1-2] of Fig. 1, add 2500 milliliters of ether of anesthesia, connect and open condenser [Fig. 1-4] and use water coolant, check that whole refluxing extraction device is errorless, open water bath with thermostatic control [Fig. 1-1] heating, make the material boiling in three mouthfuls of round-bottomed flasks [Fig. 1-2], temperature is 35 ℃ shown in the thermometer [Fig. 1-3], kept boiling reflux 1 hour, stop heating and when material is cooled to below 30 ℃ in three mouthfuls of round-bottomed flasks, inclining ether extracted liquid and filters, and filtrate is put into an airtight Glass Containers.
2, filter residue returns in three mouthfuls of round-bottomed flasks [Fig. 1-2], add anesthesia again and carry out the refluxing extraction ginger oil second time with 500 milliliters of ether, 30 minutes extraction times, liquid to be extracted has filtered, again by the second time extraction conditions and working method carry out refluxing extraction ginger oil for the third time.
3, after refluxing extraction finishes for the third time, No. 3 extracting solutions merging are refiltered once, the extracting solution that has filtered [each 1 half] at twice moves into shown in the mounted accompanying drawing 2 in the three mouthfuls of round-bottomed flasks [Fig. 2-2] in the solvent recovery unit, installing each parts on inspection installs errorless, connect and open condenser [Fig. 2-4] and use water coolant, open the electrically heated switch of water bath with thermostatic control [Fig. 2-1], be heated to the extracting solution boiling [35 ℃] that makes in three mouthfuls of round-bottomed flasks [Fig. 2-2] and remain in the condenser [Fig. 2-4] no ether and ooze and end, the recovery ether has stored up stand-by.
4, remain in after steaming ether in three mouthfuls of ginger oils in the round-bottomed flask that to add 20 ml concns be 95%[v%] medicinal alcohol, shaking up the back moves in 50 milliliters of drop bottles, put into freezer compartment of refrigerator, under-20 ℃, leave standstill taking-up in 1 hour, adopt suction method to filter out precipitate immediately.Filtrate is moved in three mouthfuls of round-bottomed flasks [Fig. 2-2] in the device shown in Figure 2, connect and open the water cooler water coolant, check that each parts installation of whole device is errorless, open the electrically heated switch of water bath with thermostatic control [Fig. 2-1], extremely boiling [80 ℃] of the liquid heat in three mouthfuls of round-bottomed flasks, and steam to three mouthfuls of round-bottomed flasks shown in the thermometer [Fig. 2-3] and distillation temperature stops distillation when 80 ℃ are risen, when treating in three mouthfuls of round-bottomed flasks below the liquid cooling to 30 ℃, with separating funnel moisture is divided to fall again, must make with extra care 8 milliliters of ginger oils.
5, in refining ginger oil: refined edible vegetables oil [golden imperial fish board edible blend oil]=8: 992[volume ratio] ratio allocate and stir evenly, behind the sealed packaging, water bath with thermostatic control is put in gradation; Sterilization got the finished product-ginger flavouring oil of the present invention in 5 minutes under 78 ± 1 ℃.
The quality product situation of this time is as follows:
1, Oranoleptic indicator: faint yellow oily transparent liquid, the fragrant pungent of ginger is arranged, free from extraneous odour does not have precipitation.
2, composition: ginger oil: 0.8%[v%]
Gold imperial fish board edible blend oil: 99.2%[v%]
3, physical and chemical index: relative density [d
20 4]: 0.9215
Refractive index [n
20 D]: 1.4742
Specific rotation [(
)
20 D] :+46.5 °
Acid number: 0.8 milligram
4, sanitary index:
Total plate count [bacterium number in every milliliter] 4300
Coliform [per hundred milliliters of optimal approximate values] 1
Total number of molds [every milliliter of bacterium number] 1
Pathogenic bacterium [pathogen enterobacteria] do not detect
Claims (4)
1, a kind of ginger flavouring oil and production method thereof is characterized in that the production method of this kind ginger flavouring oil is is raw material with the ginger, passes through again:
[one] extraction of ginger oil: use the solvent extraction method, that is: in ginger slice of handling well or Rhizoma Zingiberis Recens powder, add boiling point at the innoxious solvent below 80 ℃, by the heating and refluxing extraction ginger oil.
[two] solvent recuperation: make rough ginger oil by adding the organic solvent that thermal distillation removes in the ginger oil.
[three] the low temperature removal of impurity: the medicinal alcohol that adds volumetric concentration be in rough ginger oil more than 95% makes its dissolving, places under-20 ℃ and deposits more than 30 minutes, and the elimination impurity of separating out makes the ginger oil ethanolic soln at low temperatures.
[four] purified product: the ethanol in the ginger oil ethanolic soln is steamed and recovery with the heating distillation method, make refining ginger oil.
[five] preparation of ginger flavouring oil: by making with extra care ginger oil: refined edible vegetables oil=[0.1～1.0]: the volume ratio of [99.9～99.0] is allocated, and stirs evenly, and makes ginger flavouring oil.
2, the described adding boiling point of extraction that it is characterized in that step [] ginger oil in the production method of this kind ginger flavouring oil according to described a kind of ginger flavouring oil of claim 1 and production method thereof refers to volumetric concentration at the medicinal alcohol more than 95% at the innoxious solvent below 80 ℃; Medicinal or the CP level is above ether, ethyl acetate and sherwood oil.
3, it is characterized in that according to described a kind of ginger flavouring oil of claim 1 and production method thereof the refined edible vegetables oil of narrating in the preparation of step [five] ginger flavouring oil in the production method of this kind ginger flavouring oil refers to through washing, alkali refining, decolouring, deodorization and takes off the edible vegetable oil that flavor is handled.
4, a kind of ginger flavouring oil and production method thereof is characterized in that every index of this kind ginger flavouring oil is as follows:
[one] composition [V%]:
Refining ginger oil: 0.1～1.0; Refined edible vegetables oil: 99.0～99.9
[two] physical and chemical index:
Relative density [d
20 4]: 0.90～0.94;
Refractive index [n
20 D]: 1.4500～1.4900
Specific rotation [(
)
20 D] :+35 °～+ 52 °;
Acid number [milligram]:＜4
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93111227 CN1094575A (en) | 1993-05-05 | 1993-05-05 | A kind of ginger flavouring oil and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93111227 CN1094575A (en) | 1993-05-05 | 1993-05-05 | A kind of ginger flavouring oil and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1094575A true CN1094575A (en) | 1994-11-09 |
Family
ID=4989029
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93111227 Pending CN1094575A (en) | 1993-05-05 | 1993-05-05 | A kind of ginger flavouring oil and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1094575A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100383228C (en) * | 2005-09-02 | 2008-04-23 | 天津春发食品配料有限公司 | Process and apparatus for extracting edible volatile plant essence oil |
| CN103361182A (en) * | 2013-08-02 | 2013-10-23 | 山东理工大学 | Method for extraction of ginger oil by solvent |
| CN105316111A (en) * | 2015-10-29 | 2016-02-10 | 宁波威龙香精香料有限公司 | Natural shallot extraction method |
| CN108018117A (en) * | 2017-12-25 | 2018-05-11 | 湖南宇山玉月农业科技有限公司 | A kind of extracting method of styrax essential oil |
-
1993
- 1993-05-05 CN CN 93111227 patent/CN1094575A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100383228C (en) * | 2005-09-02 | 2008-04-23 | 天津春发食品配料有限公司 | Process and apparatus for extracting edible volatile plant essence oil |
| CN103361182A (en) * | 2013-08-02 | 2013-10-23 | 山东理工大学 | Method for extraction of ginger oil by solvent |
| CN103361182B (en) * | 2013-08-02 | 2014-10-15 | 山东理工大学 | Method for extraction of ginger oil by solvent |
| CN105316111A (en) * | 2015-10-29 | 2016-02-10 | 宁波威龙香精香料有限公司 | Natural shallot extraction method |
| CN108018117A (en) * | 2017-12-25 | 2018-05-11 | 湖南宇山玉月农业科技有限公司 | A kind of extracting method of styrax essential oil |
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