CN109730163A - A kind of foodstuff flavouring essential oil composition and preparation method thereof - Google Patents
A kind of foodstuff flavouring essential oil composition and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of foodstuff flavouring essential oil composition and preparation method thereof, fragrant citrus essential oil is used, flores aurantii essential oil, mushroom essential oil, Rosemary Oil, seasoning essential oil, Chinese gooseberry seed essential oil, peony seeds essential oil, lemon-grass essential oil refines.The present invention takes full advantage of the essential oil in different plant tissues with different evaporation rates, guarantees that the mouthfeel of institute's converted products, flavor level are more abundant.The present invention will formulate relatively simple efficient extracting method according to the characteristic of each tissue of plant in the preparation process of essential oil, so that the extraction efficiency of essential oil is higher, essential oil product activity is higher, can be used for the seasoning, fresh adding, flavouring of numerous food.
Description
Technical field
The invention belongs to food seasoning technical fields, and in particular to a kind of foodstuff flavouring essential oil composition and its preparation
Method.
Background technique
China is exactly the nation of cuisines since ancient times, and the exquisite color, smell and taste of Chinese cuisines are all good, with a long history, technology is smart
The characteristics of profound, category is enriched, school is numerous, unique style is the crystallization of thousands of years of Chinese cooking development, enjoys Sheng in the world
Reputation.The characteristics of the characteristics of Chinese cooking is according to food materials, add flavouring abundant then using decoct stir-fry fry etc. it is different plus
Work technique prepares the food of rich in taste, unique flavor.It is past to obtain required flavor in the process of food
It is past to use a large amount of flavouring, including savory agent, acid, sweetener, tasty agents and pungent pastil etc..What these flavouring had
It is the secondary metabolite such as monosodium glutamate of microorganism decomposition, some is grain tunning such as soy sauce, vinegar；Has plenty of simple chemistry
Taste compound such as salt.And widest flavoring substance is then derived from the various plant tissues in nature, such as Chinese prickly ash, illiciumverum, old
Skin etc., these flavouring itself have flavor substance abundant, and act on complexity, and different processing and treating methods may decomposite
Different flavor substances.With the extension of cooking time during food cooking, the flavor substance in fragrant pungent condiment is abundant
Solution modeling so that become more abundant of the flavor of food and rich in level, but the food shorter for some process times,
Flavor substance in spice cannot adequately discharge, and can not realize reconciliation faster or change the effect of flavour of food products.Such as
Some hot halogen or cold dish, to guarantee that the flavor of product needs to add a large amount of flavouring, such as five-spice powder, numb green pepper, Chinese prickly ash, sesame oil
Deng during edible, directly eating a large amount of flavouring, but directly large amounts of food seasoning will affect human health, lead
Osmotic pressure in blood is caused to increase, it is unfavorable to patients such as hypertension, heart diseases.In addition these fragrant pungent condiment are usual in use
Condiment is ground into powder first to use, fragrant pungent condiment powder can be attached on vegetable during preparing dish, influence to eat
The color of product, so that some condiment are attached to food surface, it appears it is more dirty and messy, influence the acceptability of consumer.
Chinese patent CN104886518B discloses a kind of lemon baste and preparation method thereof for cold vegetable dish in sauce, the lemon
The raw material composition of lemon baste includes pure water 81.8-85.8%, rice vinegar 3-7%, eats lactic acid 0.7-1.1%, citric acid 0.55-
0.95%, salt 1-5%, white granulated sugar 1-5%, Sucralose 0.005-0.009%, fructose syrup 1-1.4%, propylene glycol 1.38-
1.78%, onion powder 0.115-0.155%, garlic powder 0.08-0.12%, xanthan gum 0.03-0.07%, sodium carboxymethylcellulose
0.03-0.07%, lemon grass extract 0.08-0.12%, lemongrass essence 0.05-0.09%, lemon extract 0.03-0.07%,
Potassium sorbate 0.06-0.1%, Gardenia Yellow 0.026-0.03%, sodium iso-vc 0.08-0.12%.The lemon seasoning of invention preparation
Juice clean taste non-greasy, simply eaten, convenient and efficient, tableware easy cleaning after eating.The patent of invention is added using numerous food
Add agent to carry out compounding to enrich product mouthfeel while ensure that the shelf-life of product, but the product purpose is single, is simply possible to use in cool
The processing of botargo is with sweet tea, acid, salty three kinds of tastes, and based on tart flavour, only can guarantee and substitute food in cold vegetable dish in sauce process
Vinegar, the seasoning demand being but unable to satisfy in various food process.
Summary of the invention
To solve the above problems, the present invention is intended to provide a kind of edible range it is wider, it is tasty faster, product special flavour has more
Foodstuff flavouring essential oil composition of level and preparation method thereof, to achieve the above object, the present invention are real by the following technical programs
It is existing.
A kind of foodstuff flavouring essential oil composition, is mixed by following mass percent, fragrant citrus essential oil 10-25%, orange
Flower essential oil 5-10%, mushroom essential oil 10-15%, Rosemary Oil 2-7%, seasoning essential oil 10-15%, Chinese gooseberry seed oil 30-
35%, peony seed oil 10-15%, lemon-grass essential oil 2-7%.
As one of optimal technical scheme, the essential oil is mixed by following mass percent, fragrant citrus essential oil 10%, orange
Flower essential oil 10%, mushroom essential oil 10%, Rosemary Oil 7%, seasoning essential oil 10%, Chinese gooseberry seed oil 35%, peony seed oil
15%, lemon-grass essential oil 3%.
As the two of optimal technical scheme, the essential oil is mixed by following mass percent, fragrant citrus essential oil 25%, orange
Flower essential oil 5%, mushroom essential oil 13%, Rosemary Oil 2%, seasoning essential oil 11%, Chinese gooseberry seed oil 32%, peony seed oil
10%, lemon-grass essential oil 2%.
As the three of optimal technical scheme, the essential oil is mixed by following mass percent, fragrant citrus essential oil 17.2%,
Flores aurantii essential oil 6.4%, mushroom essential oil 10.7%, Rosemary Oil 5.3%, seasoning essential oil 11.8%, Chinese gooseberry seed oil
32.2%, peony seed oil 12.6%, lemon-grass essential oil 3.8%.
As specific technical solution, the seasoning essential oil is prepared by Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi.
The method for preparing above-mentioned foodstuff flavouring essential oil composition, specifically includes the following steps:
(A) clean impurity elimination: Chinese gooseberry seed, peony seeds are respectively washed completely, spare after dry；Rosemary takes tender leaf cleaning dry
Only, spare；Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi clean up, dry surface moisture, spare；Fresh zest cleaning is dry
Only, spare；New fresh mushroom cleans up spare；
(B) preparation of fragrant citrus essential oil: the fresh zest after cleaning up is put into refrigerator, in subzero 3-5 DEG C of temperature
2-24h is freezed under the conditions of degree, the fresh zest after freezing is transferred under the conditions of subzero 25 DEG C freezes 2-5h, 5- after freezing later
Dry 3-10h, water content reduce by 25%, crushed 20 mesh, 40 mesh and 80 meshes, 80 mesh screenings later in 15 DEG C of vacuum environments
70%, -40 mesh screenings 30% of 20 mesh is uniformly mixed, and adds pure water, ultrasonic wave hybrid extraction 3-5h, later filtering distillation point
It is spare from fragrant citrus essential oil；
(C) preparation of flores aurantii essential oil: picking fresh flores aurantii, removes intermediate pistil, leaves and takes petal and cleans up spare, general
The flores aurantii petal cleaned up shreds, and 1-4h is freezed under the conditions of -25 DEG C, is crushed rapidly after taking-up, microwave treatment 5-30min,
Pure water is added in feed liquid mass ratio 1:0.5, and vacuum distillation separation flores aurantii essential oil is spare；
(D) prepared by Rosemary Oil: the rosemary tender leaf after cleaning up is proportionally added into rosemary old stem, old stem selection
The stem of lignifying, rosemary tender leaf crushed rapidly 60 meshes in -25 DEG C of freezing 5-10h later, rosemary tender leaf with
Rosemary old stem is uniformly mixed, and the pure water with quality such as mixtures is added, and it is spare to separate Rosemary Oil for distillation；
(E) prepared by Chinese gooseberry seed oil: Chinese gooseberry seed is dried after cleaning up, and is crushed, using supercritical carbon dioxide extracting
Technology prepares kiwi essence；
(F) prepared by peony seed oil: peony seeds clean up drying, crush, using supercritical carbon dioxide extraction method system
Standby peony seed oil；
(G) preparation of lemon-grass essential oil: lemon-grass tender is selected, goes old leaf, old root stays tender tender shoots, cleans up, press
Pure water mashing is added in feed liquid mass ratio 1:2, and super-high-pressure homogenization handles 20min, is added in boiler, rotating pressure-decreasing distillation separation
Lemon-grass essential oil；
(H) preparation of seasoning essential oil: it is low that Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi are dried to water content after cleaning up
In 20%, crushed 80-100 mesh later, by feed liquid mass ratio 1:2-5 be added pure water, ultrasonication 30min, later
Distillation separation seasoning essential oil, it is spare；
(I) it the extraction of mushroom essential oil: freezes 10 hours or more under the conditions of new -25 DEG C of fresh mushroom, smashes it through rapidly later
20-60 mesh is added protease hydrolyzed and handles 2-4h, the mushroom essential oil of vacuum distillation separation later, spare；
(J) it mixes: by fragrant citrus essential oil, flores aurantii essential oil, mushroom essential oil, Rosemary Oil, seasoning essential oil, Kiwi berry essence
Oil, peony seed oil, lemon-grass essential oil are uniformly mixed by formula rate, spare；
(K) micronization: step (J) material micronization after mixing is handled, both required foodstuff flavouring
Use essential oil composition.
As concrete scheme, the formula rate of each seasoning by weight in the seasoning essential oil preparation process are as follows:
10-15 parts of Radix Glycyrrhizae, 3-10 parts of Radix Astragali, 2-5 parts of illiciumverum, 15-25 parts of Chinese prickly ash, 3-10 parts of cortex cinnamomi.
As specific technical solution, in the preparation process of the Rosemary Oil, the mass ratio of rosemary tender leaf and old stem
For 1:0.5, rosemary old stem cuts the fritter that granular size is 1-2mm.
As specific technical solution, water content is not more than 15%, after crushing before the Chinese gooseberry seed oil, peony seed oil extract
The above accounting 60% of 80 mesh of granular size, particle accounting 30% between 40-60 mesh, the following particle accounting 10% of 20 mesh.
Preferred above-mentioned essential oil composition can be used for the de- awake, spiced and stewed food of meat products and mention fresh, fruit and vegetable food keeping fresh and protecting color.
The present invention uses fragrant citrus essential oil, flores aurantii essential oil, mushroom essential oil, Rosemary Oil, seasoning essential oil, Chinese gooseberry seed
Oil, peony seed oil, lemon-grass essential oil are main formula, are prepared after mixing micronization.The present invention uses flower, leaf, root etc.
The different parts of plant extract derived essential oil respectively, so that derived essential oil is more rich in level.It is extracted in plants essential oil with tubers
Plants essential oil volatilization it is most slow, leaf class essential oil volatilization takes second place, flower substance extract essential oil volatilization it is most fast, the present invention is according to essential oil
This feature, extract plants essential oil from flower, stem, leaf, root, fruit, seed difference plant tissue, reconciliation prepares food of the invention
Plant essential oil composition is used in seasoning.In the use process of the essential oil, allegro essential oil is responsible for changing the flavor of product, can be certain
Alleviate people in degree to the discomfort of characteristic taste of a food, such as fishlike smell；Middle plate essential oil can increase the delicate flavour for changing product, food
It is still aromatic there are in mouth after, it can preferably increase the flavor and taste of product；Adagio essential oil evaporation rate is slow, has with food
It is preferable to combine, it is not easy loss in food processing process and destroys, so that the flavor in product is more lasting, fragrance is more preferably dense
It is strongly fragrant.
The present invention customizes extracting method and preceding processing side according to the characteristic of each tissue of plant in the preparation process of essential oil
Method, extracting method are simple and efficient, and the extraction efficiency of essential oil is high, and Product Activity is high, can be used for the seasoning, fresh adding, increasing of numerous food
It is fragrant.
Micronization technique is used after essential oil mixing, the essential oil in various sources is enabled preferably to mix one, product
More stable, the shelf-life is longer, the combination of be more convenient for essential oil composition and food tissue, improves flavour of food products.
The invention has the following advantages:
For product rich in level, fragrance is lasting
The formula components of this product are taken respectively from different plant tissues, and the essential oil using different plant tissue positions has
Different evaporation rate, so that different flavors can be presented in the product in the process of different food products, for cold vegetable dish in sauce
In meat and fish dishes process, the fragrance of floral leaf class is presented, pure and fresh, fragrance guarantees vegetable flavor；The process of based food is fried for decocting
Middle to increase product delicate flavour mouthfeel using rear tubers essential oil, floral leaf class essential oil deodorization reduces miscellaneous taste in product, the essential oil in seed
Aging & aroma-improving guarantees that the food finally prepared more has levels, and flavor is more preferable.
Product Activity is high, healthier
Rich in alcohols abundant, aldehydes, acids, phenols, acetones, terpenes from the essential oil that plant stem-leaf flower is isolated
Isoreactivity ingredient, bioactivity with higher have both the multiple functions such as anti-oxidant, anti-corrosion, can extend food to a certain extent
The shelf-life of product.The unsaturated fatty acid rich in from the essential oil extracted in the vegetable seeds such as Chinese gooseberry seed, peony seeds；
For example, the linolenic acid content in Chinese gooseberry seed oil is up to 64%, linoleic acid content 13.9%, oleic acid content is up to 14.1%, male
Linolenic acid content is up to 57% in red seed oil, and for linoleic acid content up to 24%, oleic acid content is up to 14%.Ratio of components in two kinds of essential oils
Example is close, and linolenic acid content highest, linolenic acid is a kind of polyunsaturated fatty acid, can write to form DHA, DPA, EPA in vivo,
To play lowering blood pressure, improve blood circulation inside body, promote red blood cell oxygen carrying capacity etc., there is healthcare function.
Simple process, it is widely used
The present invention, in conjunction with the property of respective material, reasonably adjusts preparation method and original on the basis of prepared by conventional essential oil
Material proportion, finally prepares purity is high, the simple plants essential oil of preparation method.In the plant essential oil composition various composition according to
Volatility equilibrium collocation, fresh-keeping for cold and hot working, food deodorization, Special food etc. to play corresponding effect, purposes is wide
It is general.
Specific embodiment
The present invention is described further combined with specific embodiments below, it should be pointed out that following implementation is only
It is the indicative explaination that the form to enumerate is the present invention, but protection scope of the present invention is not limited to that, Suo Youben
The technical staff in field each falls within protection scope of the present invention with the equivalent replacement that spirit of the invention is the present invention.
Embodiment 1
A kind of foodstuff flavouring essential oil composition, essential oil are mixed by following mass percent:
Embodiment 2
A kind of foodstuff flavouring essential oil composition, the mass percent of each ingredient be,
Wherein, above-mentioned seasoning essential oil extracts preparation using the material that Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi mix
Seasoning essential oil.The wherein weight of each material are as follows: 10-15 parts of Radix Glycyrrhizae, 3-10 parts of Radix Astragali, illiciumverum 2-5 parts, Chinese prickly ash
15-25 parts, 3-10 parts of cortex cinnamomi.
Embodiment 3
Wherein, above-mentioned seasoning essential oil extracts preparation using the material that Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi mix
Seasoning essential oil.15 parts of Radix Glycyrrhizae, 10 parts of Radix Astragali, octagonal 5 parts, 15 parts of Chinese prickly ash, 3 parts of cortex cinnamomi.The seasoning is added based on sweet taste
The delicate flavour of product can be increased into food.
Embodiment 4
Wherein, above-mentioned seasoning essential oil extracts preparation using the material that Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi mix
Seasoning essential oil.The wherein weight of each material are as follows: 10 parts of Radix Glycyrrhizae, 3 parts of Radix Astragali, octagonal 2 parts, 25 parts of Chinese prickly ash, cortex cinnamomi 3
Part.Japan pepper essential oil content highest in the seasoning.
Embodiment 5
A kind of preparation method of foodstuff flavouring essential oil composition, specifically includes the following steps:
(A) clean impurity elimination: Chinese gooseberry seed, peony seeds are respectively washed completely, spare after dry；Rosemary takes tender leaf cleaning dry
Only, spare；Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi clean up, dry surface moisture, spare；Fresh zest cleaning is dry
Only, spare；New fresh mushroom cleans up spare；
(B) preparation of fragrant citrus essential oil: the fresh zest after cleaning up is put into refrigerator, in subzero 3-5 DEG C of temperature
2-24h is freezed under the conditions of degree, the fresh zest after freezing is transferred under the conditions of subzero 25 DEG C freezes 2-5h, 5- after freezing later
Dry 3-10h, water content reduce by 25%, crushed 20 mesh, 40 mesh and 80 meshes, 80 mesh screenings later in 15 DEG C of vacuum environments
70%, -40 mesh screenings 30% of 20 mesh is uniformly mixed, and adds pure water, ultrasonic wave hybrid extraction 3-5h, later filtering distillation point
It is spare from fragrant citrus essential oil；The yield that the pre-treating method extracts fragrant citrus essential oil prepares obtaining for fragrant citrus essential oil than directly distilling separation
Rate is 1 times high；
(C) preparation of flores aurantii essential oil: picking fresh flores aurantii, removes intermediate pistil, leaves and takes petal and cleans up spare, general
The flores aurantii petal cleaned up shreds, and 1-4h is freezed under the conditions of -25 DEG C, is crushed rapidly after taking-up, microwave treatment 5-30min,
Pure water is added in feed liquid mass ratio 1:0.5, and decompression rotary distillation separates flores aurantii essential oil, spare；It can lead in the process preparation process
It crosses and slurry is prepared using less pure water ratio, increase the concentration of raw material, improve the extraction efficiency and product yield of product；
(D) prepared by Rosemary Oil: the rosemary tender leaf after cleaning up is proportionally added into rosemary old stem, old stem selection
The stem of lignifying, rosemary tender leaf crushed rapidly 60 meshes in -25 DEG C of freezing 5-10h later, rosemary tender leaf with
Rosemary old stem is uniformly mixed, and the pure water with quality such as mixtures is added, and it is spare to separate Rosemary Oil for rotary distillation；This
The additive amount of step rosemary old stem influences the extraction efficiency of Rosemary Oil；
(E) prepared by Chinese gooseberry seed oil: Chinese gooseberry seed is dried after cleaning up, and is crushed, using supercritical carbon dioxide extracting
Technology prepares kiwi essence；
(F) prepared by peony seed oil: peony seeds clean up drying, crush, using supercritical carbon dioxide extraction method system
Standby peony seed oil；
(G) preparation of lemon-grass essential oil: lemon-grass tender is selected, goes old leaf, old root stays tender tender shoots, cleans up, press
Pure water mashing is added in feed liquid mass ratio 1:2, and super-high-pressure homogenization handles 20min, is added in boiler, rotating pressure-decreasing distillation separation
Lemon-grass essential oil；
(H) preparation of seasoning essential oil: it is low that Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi are dried to water content after cleaning up
In 20%, crushed 80-100 mesh later, by feed liquid mass ratio 1:2-5 be added pure water, ultrasonication 30min, later
Distillation separation seasoning essential oil, it is spare；
(I) it the extraction of mushroom essential oil: freezes 10 hours or more under the conditions of new -25 DEG C of fresh mushroom, smashes it through rapidly later
20-60 mesh is added protease hydrolyzed and handles 2-4h, the mushroom essential oil of vacuum distillation separation later, spare；
(J) it mixes: by fragrant citrus essential oil, flores aurantii essential oil, mushroom essential oil, Rosemary Oil, seasoning essential oil, Kiwi berry essence
Oil, peony seed oil, lemon-grass essential oil are uniformly mixed by formula rate, spare；
(K) micronization: step (J) material micronization after mixing is handled, both required foodstuff flavouring
Use essential oil composition.
Embodiment 6
A kind of preparation method of foodstuff flavouring essential oil composition, specifically includes the following steps:
(A) clean impurity elimination: Chinese gooseberry seed, peony seeds are respectively washed completely, spare after dry；Rosemary takes tender leaf cleaning dry
Only, spare；Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi clean up, dry surface moisture, spare；Fresh zest cleaning is dry
Only, spare；New fresh mushroom cleans up spare；
(B) preparation of fragrant citrus essential oil: the fresh zest after cleaning up is put into refrigerator, in subzero 3-5 DEG C of temperature
2-24h is freezed under the conditions of degree, the fresh zest after freezing is transferred under the conditions of subzero 25 DEG C freezes 2-5h, 5- after freezing later
Dry 3-10h, water content reduce by 25%, crushed 20 mesh, 40 mesh and 80 meshes, 80 mesh screenings later in 15 DEG C of vacuum environments
70%, -40 mesh screenings 30% of 20 mesh is uniformly mixed, and adds pure water, ultrasonic wave hybrid extraction 3-5h, later filtering distillation point
It is spare from fragrant citrus essential oil；First anxious freeze forms larger particles ice crystal to slow jelly again
(C) preparation of flores aurantii essential oil: picking fresh flores aurantii, removes intermediate pistil, leaves and takes petal and cleans up spare, general
The flores aurantii petal cleaned up shreds, and 1-4h is freezed under the conditions of -25 DEG C, is crushed rapidly after taking-up, microwave treatment 5-30min,
Pure water is added in feed liquid mass ratio 1:0.5, and vacuum distillation separation flores aurantii essential oil is spare；
(D) prepared by Rosemary Oil: the rosemary tender leaf after cleaning up is proportionally added into rosemary old stem, old stem selection
The stem of lignifying, rosemary tender leaf crushed rapidly 60 meshes in -25 DEG C of freezing 5-10h later, rosemary tender leaf with
Rosemary old stem is uniformly mixed, and the pure water with quality such as mixtures is added, and it is spare to separate Rosemary Oil for distillation；Rosemary
In the preparation process of essential oil, the mass ratio of rosemary tender leaf and old stem is 1:0.5, and it is 1-2mm that rosemary old stem, which cuts granular size,
Fritter；
(E) prepared by Chinese gooseberry seed oil: Chinese gooseberry seed is dried after cleaning up, and is crushed, using supercritical carbon dioxide extracting
Technology prepares kiwi essence；Water content is not more than 15% before Chinese gooseberry seed oil extract, more than 80 mesh of granular size accounts for after crushing
Than particle accounting 30% between 60%, 40-60 mesh, the following particle accounting 10% of 20 mesh；
(F) prepared by peony seed oil: peony seeds clean up drying, crush, using supercritical carbon dioxide extraction method system
Standby peony seed oil；Water content is not more than 15% before peony seed oil extracts, and is optimal, granular size after crushing later with 10% or so
The above accounting 60% of 80 mesh, particle accounting 30% between 40-60 mesh, the following particle accounting 10% of 20 mesh；
(G) preparation of lemon-grass essential oil: lemon-grass tender is selected, goes old leaf, old root stays tender tender shoots, cleans up, press
Pure water mashing is added in feed liquid mass ratio 1:2, and super-high-pressure homogenization handles 20min, is added in boiler, rotating pressure-decreasing distillation separation
Lemon-grass essential oil；
(H) preparation of seasoning essential oil: it is low that Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi are dried to water content after cleaning up
In 20%, crushed 80-100 mesh later, by feed liquid mass ratio 1:2-5 be added pure water, ultrasonication 30min, later
Distillation separation seasoning essential oil, it is spare；10-15 parts of Radix Glycyrrhizae, 3-10 parts of Radix Astragali, 2-5 parts of illiciumverum, 15-25 parts of Chinese prickly ash, cortex cinnamomi 3-10
Part；
(I) it the extraction of mushroom essential oil: freezes 10 hours or more under the conditions of new -25 DEG C of fresh mushroom, smashes it through rapidly later
20-60 mesh is added protease hydrolyzed and handles 2-4h, the mushroom essential oil of vacuum distillation separation later, spare
(J) it mixes: by fragrant citrus essential oil, flores aurantii essential oil, mushroom essential oil, Rosemary Oil, seasoning essential oil, Kiwi berry essence
Oil, peony seed oil, lemon-grass essential oil are uniformly mixed by formula rate, spare；
(K) micronization: step (J) material micronization after mixing is handled, both required foodstuff flavouring
Use essential oil composition.
Embodiment 7
A kind of preparation method of foodstuff flavouring essential oil composition, specifically includes the following steps:
(A) clean impurity elimination: Chinese gooseberry seed, peony seeds are respectively washed completely, spare after dry；Rosemary takes tender leaf cleaning dry
Only, spare；Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi clean up, dry surface moisture, spare；Fresh zest cleaning is dry
Only, spare；New fresh mushroom cleans up spare；
(B) preparation of fragrant citrus essential oil: the fresh zest after cleaning up is put into refrigerator, in subzero 3-5 DEG C of temperature
2-24h is freezed under the conditions of degree, the fresh zest after freezing is transferred under the conditions of subzero 25 DEG C freezes 2-5h, 5- after freezing later
Dry 3-10h, water content are reduced to 25% in 15 DEG C of vacuum environments, crushed 20 mesh, 40 mesh and 80 meshes later, under 80 meshes
Object 70%, -40 mesh screenings 30% of 20 mesh are uniformly mixed, and add pure water, ultrasonic wave hybrid extraction 3-5h, later filtering distillation
Fragrant citrus essential oil is separated, it is spare；Fragrant citrus essential oil has crude sweet orange perfume gas, and flavor is pure and fresh, belongs to middle plate essential oil, is chiefly used in skin care item
In, it is less in food, the sweet orange fragrance in food to be mostly made by flavor deployment；Zest is directlyed adopt in the present embodiment
Distillation prepares fragrant citrus essential oil, and product purity is high, activity is high, can be effectively improved flavour of food products in use process；
(C) preparation of flores aurantii essential oil: picking fresh bigarabe flower, remove intermediate pistil, leave and take petal clean up it is spare,
The flores aurantii petal cleaned up is shredded, 1-4h is freezed under the conditions of -25 DEG C, is crushed rapidly after taking-up, microwave treatment 5-
Pure water is added in 30min, feed liquid mass ratio 1:0.5, and vacuum distillation separation flores aurantii essential oil is spare；Using flores aurantii essential oil and sweet orange
Essential oil compounding, flores aurantii essential oil belong to light plate essential oil, and fragrance has the effect of calming with fixed attention, making us spiritual happiness, using flores aurantii
Essential oil makes product that can obtain pleasant fragrance as soon as possible using initial stage；
(D) prepared by Rosemary Oil: the rosemary tender leaf after cleaning up is proportionally added into rosemary old stem, old stem selection
The stem of lignifying, rosemary tender leaf crushed rapidly 60 meshes in -25 DEG C of freezing 5-10h later, rosemary tender leaf with
Rosemary old stem is uniformly mixed, and the pure water with quality such as mixtures is added, and it is spare to separate Rosemary Oil for distillation；Rosemary
In the preparation process of essential oil, the mass ratio of rosemary tender leaf and old stem is 1:0.5, and it is 1-2mm that rosemary old stem, which cuts granular size,
Fritter；Rosemary is usually used in the cooking process of meat products, uses after being crushed using rosemary cured leaf, application method and pepper
Powder is similar, but the use of solid seasoning is only limitted to food surface, poor permeability, and the Rosemary Oil after preparing in this example is significantly
The function and effect of essential oil and food are increased, flavour of food products can be effectively improved；Rosemary Oil is prepared using distillating method, is prepared
Simple process, tender leaf+old stem material matching, the extraction efficiency for preparing essential oil is higher, and extraction of essential oil rate is up to 5.21%；
(E) prepared by Chinese gooseberry seed oil: Chinese gooseberry seed is dried after cleaning up, and is crushed, using supercritical carbon dioxide extracting
Technology prepares kiwi essence；Water content is not more than 15% before Chinese gooseberry seed oil extract, more than 80 mesh of granular size accounts for after crushing
Than particle accounting 30% between 60%, 40-60 mesh, the following particle accounting 10% of 20 mesh；Using the Kiwi berry of different grain size size
Seed does raw material and carries out supercritical extract, substantially increases the extraction efficiency of Chinese gooseberry seed oil and extracts quality；
(F) prepared by peony seed oil: peony seeds clean up drying, crush, using supercritical carbon dioxide extraction method system
Standby peony seed oil；Water content is not more than 15% before peony seed oil extracts, and is optimal, granular size after crushing later with 10% or so
The above accounting 60% of 80 mesh, particle accounting 30% between 40-60 mesh, the following particle accounting 10% of 20 mesh；
(G) preparation of lemon-grass essential oil: lemon-grass tender is selected, goes old leaf, old root stays tender tender shoots, cleans up, press
Pure water mashing is added in feed liquid mass ratio 1:2, and super-high-pressure homogenization handles 20min, is added in boiler, rotating pressure-decreasing distillation separation
Lemon-grass essential oil；
(H) preparation of seasoning essential oil: it is low that Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi are dried to water content after cleaning up
In 20%, crushed 80-100 mesh later, by feed liquid mass ratio 1:2-5 be added pure water, ultrasonication 30min, later
Distillation separation seasoning essential oil, it is spare；10-15 parts of Radix Glycyrrhizae, 3-10 parts of Radix Astragali, 2-5 parts of illiciumverum, 15-25 parts of Chinese prickly ash, cortex cinnamomi 3-10
Part；
(I) it the extraction of mushroom essential oil: freezes 10 hours or more under the conditions of new -25 DEG C of fresh mushroom, smashes it through rapidly later
20-60 mesh is added protease hydrolyzed and handles 2-4h, the mushroom essential oil of vacuum distillation separation later, spare
(J) it mixes: by the formula rate of embodiment 2 by fragrant citrus essential oil, flores aurantii essential oil, mushroom essential oil, Rosemary Oil, tune
Taste substance essential oil, kiwi essence, peony seed oil, lemon-grass essential oil are uniformly mixed, spare；
(K) micronization: the material micronization of step (J) after mixing is handled, so that partial size is less than 300nm,
Both required foodstuff flavouring essential oil composition.
The foodstuff flavouring essential oil composition of above method preparation can be used for the defishying of the products such as the flesh of fish, spiced and stewed food
Mention fresh, fruit and vegetable food keeping fresh and protecting color.
Embodiment 8
Application of the seasoning essential oil composition in flesh of fish deodorant.
After fresh fish slaughter, cold water wash is clean, siphons away moisture with kitchen blotting paper, the food for later preparing embodiment 7
Product seasoning is uniformly sprayed onto fish surface with essential oil composition, is put into refrigerator cold-storage 1-2h after freshness protection package sealing, continues after taking-up subsequent
Processing, can substantially reduce fish smell.
Embodiment 9
Application of the seasoning essential oil composition in flesh of fish deodorant
The flavouring such as salt are added after mixing evenly in vegetable to be processed, uniformly spread the food prepared in embodiment 6
Seasoning essential oil composition, can greatly increase the fresh Flavor of vegetable.
Embodiment 10
Seasoning essential oil composition in fruits and vegetables keeping fresh and protecting color using fruit juice of fresh squeezing etc. processing after brown stain quickly,
A small amount of essential oil composition of the invention, which is added, can effectively slow down brown stain, greatly prolong the shelf-life.
Claims (10)
1. a kind of foodstuff flavouring essential oil composition, which is characterized in that the essential oil is mixed by following mass percent, fragrant
Orange essential oil 10-25%, flores aurantii essential oil 5-10%, mushroom essential oil 10-15%, Rosemary Oil 2-7%, seasoning essential oil 10-
15%, Chinese gooseberry seed oil 30-35%, peony seed oil 10-15%, lemon-grass essential oil 2-7%.
2. a kind of foodstuff flavouring essential oil composition as described in claim 1, which is characterized in that the essential oil presses following quality
Percentage mixes, fragrant citrus essential oil 10%, flores aurantii essential oil 10%, mushroom essential oil 10%, Rosemary Oil 7%, seasoning essence
Oil 10%, Chinese gooseberry seed oil 35%, peony seed oil 15%, lemon-grass essential oil 3%.
3. a kind of foodstuff flavouring essential oil composition as described in claim 1, which is characterized in that the essential oil presses following quality
Percentage mixes, fragrant citrus essential oil 25%, flores aurantii essential oil 5%, mushroom essential oil 13%, Rosemary Oil 2%, seasoning essential oil
11%, Chinese gooseberry seed oil 32%, peony seed oil 10%, lemon-grass essential oil 2%.
4. a kind of foodstuff flavouring essential oil composition as described in claim 1, which is characterized in that the essential oil presses following quality
Percentage mixes, fragrant citrus essential oil 17.2%, flores aurantii essential oil 6.4%, mushroom essential oil 10.7%, Rosemary Oil 5.3%, adjusts
Taste substance essential oil 11.8%, Chinese gooseberry seed oil 32.2%, peony seed oil 12.6%, lemon-grass essential oil 3.8%.
5. a kind of foodstuff flavouring essential oil composition as described in claim 1-4 is any, which is characterized in that the seasoning essence
Oil is prepared by Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi.
6. the method for preparing a kind of foodstuff flavouring essential oil composition as described in claim 1-4 is any, which is characterized in that tool
Body is the following steps are included: (A) cleans impurity elimination: Chinese gooseberry seed, peony seeds are respectively washed completely, spare after dry；Rosemary takes tender
Leaf cleans up, spare；Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi clean up, dry surface moisture, spare；Fresh zest
It cleans up, it is spare；New fresh mushroom cleans up spare；
(B) preparation of fragrant citrus essential oil: the fresh zest after cleaning up is put into refrigerator, under conditions of subzero 3-5 DEG C
2-24h is freezed, the fresh zest after freezing is transferred under the conditions of subzero 25 DEG C freezes 2-5h later, 5-15 DEG C of vacuum after freezing
Dry 3-10h in environment, water content reduce by 25%, crushed 20 mesh, 40 mesh and 80 meshes later, 80 mesh screenings 70%, and 20
- 40 mesh screenings 30% of mesh is uniformly mixed, and adds pure water, ultrasonic wave hybrid extraction 3-5h, the separation fragrant citrus essence of filtering distillation later
Oil, it is spare；
(C) preparation of flores aurantii essential oil: picking fresh flores aurantii, removes intermediate pistil, leaves and takes petal and cleans up spare, will clean
Clean flores aurantii petal shreds, and 1-4h is freezed under the conditions of -25 DEG C, is crushed rapidly after taking-up, microwave treatment 5-30min, feed liquid
Pure water is added in mass ratio 1:0.5, and vacuum distillation separation flores aurantii essential oil is spare；
(D) prepared by Rosemary Oil: the rosemary tender leaf after cleaning up is proportionally added into rosemary old stem, and old stem selects
The stem of lignifying, rosemary tender leaf crushed rapidly 60 meshes in -25 DEG C of freezing 5-10h later, and rosemary tender leaf changes with fan
Fragrant old stem is uniformly mixed, and the pure water with quality such as mixtures is added, and it is spare to separate Rosemary Oil for distillation；
(E) prepared by Chinese gooseberry seed oil: Chinese gooseberry seed is dried after cleaning up, and is crushed, using supercritical carbon dioxide extraction method
Prepare kiwi essence；
(F) prepared by peony seed oil: peony seeds clean up drying, crush, are prepared using supercritical carbon dioxide extraction method male
Red seed oil；
(G) preparation of lemon-grass essential oil: lemon-grass tender is selected, goes old leaf, old root stays tender tender shoots, cleans up, by feed liquid
Pure water mashing is added in mass ratio 1:2, and super-high-pressure homogenization handles 20min, is added in boiler, rotating pressure-decreasing distillation separation lemongrass
Careless essential oil；
(H) preparation of seasoning essential oil: Radix Glycyrrhizae, Radix Astragali, illiciumverum, Chinese prickly ash, cortex cinnamomi are dried to water content after cleaning up and are lower than
20%, it crushed 80-100 mesh later, pure water, ultrasonication 30min, Zhi Houzheng be added by feed liquid mass ratio 1:2-5
Fraction is spare from seasoning essential oil；
(I) it the extraction of mushroom essential oil: is freezed 10 hours or more under the conditions of new -25 DEG C of fresh mushroom, smashes it through 20-60 rapidly later
Mesh is added protease hydrolyzed and handles 2-4h, the mushroom essential oil of vacuum distillation separation later, spare；
(J) it mixes: by fragrant citrus essential oil, flores aurantii essential oil, mushroom essential oil, Rosemary Oil, seasoning essential oil, kiwi essence, male
Red seed oil, lemon-grass essential oil are uniformly mixed by formula rate, spare；
(K) micronization: step (J) material micronization after mixing is handled, both required foodstuff flavouring is smart
Fluid composition.
7. the method for preparing foodstuff flavouring essential oil composition as claimed in claim 6, which is characterized in that the seasoning essence
The formula rate of each seasoning by weight in oily preparation process are as follows: 10-15 parts of Radix Glycyrrhizae, 3-10 parts of Radix Astragali, 2-5 parts of illiciumverum,
15-25 parts of Chinese prickly ash, 3-10 parts of cortex cinnamomi.
8. the method for preparing foodstuff flavouring essential oil composition as claimed in claim 7, which is characterized in that the rosemary essence
In the preparation process of oil, the mass ratio of rosemary tender leaf and old stem is 1:0.5, and it is 1-2mm's that rosemary old stem, which cuts granular size,
Fritter.
9. the method for preparing foodstuff flavouring essential oil composition as claimed in claim 7, which is characterized in that the Chinese gooseberry seed
Water content is no more than 15% before oil, peony seed oil extract, the above accounting 60% of 80 mesh of granular size after crushing, between 40-60 mesh
Particle accounting 30%, the following particle accounting 10% of 20 mesh.
10. the foodstuff flavouring essential oil composition as described in claim 1-4 is any, which is characterized in that the essential oil composition
Fresh, fruit and vegetable food keeping fresh and protecting color is mentioned for the de- awake, spiced and stewed food of meat products.
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Cited By (2)
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| CN110353246A (en) * | 2019-08-21 | 2019-10-22 | 福建日品食研生物工程有限公司 | A kind of deodorization essence and preparation method thereof |
| CN115944069A (en) * | 2022-06-21 | 2023-04-11 | 中国热带农业科学院热带作物品种资源研究所 | Intelligence-reinforcing essential oil seasoning and preparation method and application thereof |
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