CN110074210A - A kind of composite pungent and fragrant oil and preparation method thereof - Google Patents
A kind of composite pungent and fragrant oil and preparation method thereof Download PDFInfo
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- CN110074210A CN110074210A CN201910471003.6A CN201910471003A CN110074210A CN 110074210 A CN110074210 A CN 110074210A CN 201910471003 A CN201910471003 A CN 201910471003A CN 110074210 A CN110074210 A CN 110074210A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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Abstract
The present invention discloses a kind of composite pungent and fragrant oil, is prepared from the following raw materials in parts by weight: 0.1-0.2 parts of spiceleaf, 0.08-0.12 parts of illiciumverum, 0.2-0.3 parts of Chinese prickly ash, 0.08-0.12 parts of cortex cinnamomi, 0.35-0.45 parts of fennel seeds, 0.8-1.5 parts of caraway, 1.5-2.0 parts of Sheep's-parsley, 2.0-2.5 parts of onion, 1.0-1.4 parts of shallot, 1.0-1.3 parts of ginger and 91-93 parts of soybean oil.It uses daily spice for raw material, is prepared through special process, the fragrant pungent oily flavour of simple process and low cost, preparation is delicious.
Description
Technical field
The present invention relates to the edible pungent oil of perfume, more particularly, to a kind of composite pungent and fragrant oil and preparation method thereof.
Background technique
In daily seasoning, it generally will use the various spices such as Chinese prickly ash, capsicum, illiciumverum, fennel seeds, cumin, eating
It can generally be seasoned according to the different additions of production technology or food materials using one or more spices in product processing.It adopts at present
The recovery rate of essential oil is capable of providing with the fragrant pungent oil of overcritical and sub-critical extraction, but cost is relatively high；And daily common method
Be that the fragrance component in spice is extracted by the way of fried or oil immersion, but in the spice that obtains of this method
Effective component it is very low, do not exceed 20% generally, cause the waste of spice.
Chinese patent literature (109593609 A of publication number CN) discloses a kind of method for extracting composite aromatic condiment oleoresin,
This method comprises the following steps: 1), according to following mass percent weigh spice raw material: fennel seeds 40%, cortex cinnamomi 8%,
Cloves 2%, Chinese prickly ash 28%, anise 22%；Smash it through 22 meshes；2) smashed composite aromatic condiment, is taken, is packed into overcritical
In the extraction kettle of extraction equipment, the temperature of extraction kettle and separating still is set；3), kettle to be extracted, separating still respectively reach setting
When temperature, gas cylinder is opened, by CO2It is passed into extraction kettle and separating still, control valve, controls extraction kettle and separating still pressure；
4), start to extract, after extracting a period of time, oleoresin is collected by separating still.The invention is modernization food-processing industry pair
The quality-improving requirement of spice, cost are also corresponding relatively high.
The production method of the open composite aromatic condiment taste flavored oils of Chinese patent literature (publication number CN107149009A), belongs to
Food seasoning technical field.The production method of the composite aromatic condiment taste flavored oils is with common chicken meat flavor, chicken essence
It is raw material with ginger flavored oils, is prepared by the rational proportion and order of addition of palm oil and quick-fried chive oil and onion oil essence
At, by reaching the control to the final taste of flavored oils to the control of temperature in adding procedure, composite aromatic condiment taste seasoning
The taste for the flavored oils that oily production method prepares is authentic, and manufacture craft is simple, and the labor intensity of worker is small, reduces
Composite aromatic condiment taste flavored oils are fabricated to wood.This method is modulated using semi-finished product, and end properties is by raw material
It is affected.
Summary of the invention
In view of this, in view of the deficiencies of the prior art, it is an object of the present invention to provide a kind of composite pungent and fragrant oil, use is daily
Spice is raw material, is prepared through specific technique, simple process and low cost, and the pungent oily flavour of the perfume of preparation is delicious.
In order to achieve the above objectives, the invention adopts the following technical scheme:
A kind of composite pungent and fragrant oil, is prepared from the following raw materials in parts by weight: 0.1-0.2 parts of spiceleaf, 0.08-0.12 parts of illiciumverum, flower
0.2-0.3 parts of green pepper, 0.08-0.12 parts of cortex cinnamomi, 0.35-0.45 parts of fennel seeds, 0.8-1.5 parts of caraway, 1.5-2.0 parts of Sheep's-parsley, ocean
2.0-2.5 parts of green onion, 1.0-1.4 parts of shallot, 1.0-1.3 parts of ginger and 91-93 parts of soybean oil.
Further, the composite pungent and fragrant oil is prepared from the following raw materials in parts by weight: 0.15 part of spiceleaf, it is 0.1 part octagonal,
0.25 part of Chinese prickly ash, 0.1 part of cortex cinnamomi, 0.4 part of fennel seeds, 1.0 parts of caraway, 1.7 parts of Sheep's-parsley, 2.1 parts of onion, 1.1 parts of shallot, ginger
1.1 parts and 92 parts of soybean oil.
A kind of preparation method of composite pungent and fragrant oil, comprising the following steps:
(1) after weighing spiceleaf, illiciumverum, Chinese prickly ash, cortex cinnamomi and fennel seeds, 30min is impregnated with 3-5 times of water, is controlled after water for use；
(2) dissection is stand-by after caraway, Sheep's-parsley, onion, shallot, ginger cleaning；
(3) it is pre-processed after mixing the raw material in step (1) and (2), is placed in vacuum tank, the big of half is passed through after vacuumizing
Soya-bean oil impregnates 30-40min, restores to normal pressure；
(4) mixed material in step (3) is subjected to ultrasonication, power 400-500w, the processing time is 1-2h, then
Pull material in soybean oil out oil-control；
(5) remaining half soybean oil is heated to 120-130 DEG C, then by after oil-control material be added high temperature soybean oil in into
Row is fried, until moisture is fried dry in material, closes fire envelope and boils in a covered pot over a slow fire to oil temperature and be down to room temperature, filtered soybean oil with it is big in step (4)
Soya-bean oil mixing, obtains product.
Further, pretreating process is in the step (3): mixed raw material slow cooling is protected to -10 ~ -15 DEG C
30-40min is held, room temperature, low temperature drying are then heated to.
Further, the speed of slow cooling is 0.5-1 DEG C/min in the step (4).
Further, it is described vacuumize after vacuum degree be 0.08-0.09Mpa, vacuum tank temperature is 40-50 DEG C, is taken out true
10min is kept after sky, is then passed to half soybean oil and is impregnated.
The beneficial effects of the present invention are:
1, the present invention discloses a kind of composite pungent and fragrant oil, and raw material uses most common spice spiceleaf, illiciumverum, Chinese prickly ash, cortex cinnamomi, fennel fruit
Fragrant and green onion, ginger and caraway etc., by peanut oil extraction and frying, obtained composite pungent and fragrant oil colours pool is pale brown, transparent clarification, tool
There are the distinctive fragrance of spice and frying fragrant, aromatic flavour has a sense of hierarchy, and flavour is delicious.
2, spiceleaf, illiciumverum, Chinese prickly ash, cortex cinnamomi and fennel seeds are the partial sizes that use for the dried product of 30-50 mesh, and early period is through water logging
Bubble cleaning, enables the tissue of dried product to immerse moisture；After being mixed with caraway, Sheep's-parsley, onion, shallot, ginger, pre-processed,
Wherein pretreating process is: mixed raw material slow cooling keeps 30-40min, then heats to room temperature to -10 ~ -15 DEG C,
Low temperature drying, the technique elder generation slow cooling can make the moisture in material slowly freeze, so that volume increases, to destroy raw material
Cell wall increases the permeability of cell.
Mixed material later vacuumizes and maintains 10min, and the volume of air that can be discharged in material tissue is expanded and escaped
Out, the permeability for increasing cell, then passes to soybean oil, and soybean oil is enable to immerse in material tissue, be conducive to subsequent perfume it is pungent at
The extraction divided.It extracts and uses ultrasonic wave extraction, can sufficiently extract the effective component in material, recovery rate is high.
3, after the material filtering of ultrasonic wave extraction, then high temperature progress frying can not only be by mixture by frying
The remaining pungent constituents extraction of perfume comes out in material, and the degradation of the grease of high temperature, caramelization and can be big with reacting for spice
Special fried taste is generated in soya-bean oil, further increases the flavor of fragrant pungent oil of the invention, and after frying is not rapid cooling, and
It is to be boiled in a covered pot over a slow fire using residual temperature to the product that this method is made gives off a strong fragrance, it is possible to reduce the volatilization and waste of fragrance component make
Fragrance component is preferably dissolved in soybean oil in closed space, increases the fragrance of spices oil.
Specific embodiment
The invention will be further described combined with specific embodiments below.
Embodiment 1
A kind of composite pungent and fragrant oil, is prepared from the following raw materials in parts by weight: 0.1 part of spiceleaf, octagonal 0.12 part, 0.2 part of Chinese prickly ash, meat
0.12 part of osmanthus, 0.35 part of fennel seeds, 1.5 parts of caraway, 1.5 parts of Sheep's-parsley, 2.0 parts of onion, 1.4 parts of shallot, 1.3 parts of ginger and soybean
91 parts of oil.
The preparation method of composite pungent and fragrant oil, comprising the following steps:
(1) after weighing spiceleaf, illiciumverum, Chinese prickly ash, cortex cinnamomi and fennel seeds, 30min is impregnated with 3 times of water, is controlled stand-by after water；
(2) dissection is stand-by after caraway, Sheep's-parsley, onion, shallot, ginger cleaning；
(3) by step (1) and (2) raw material mix after through pre-processing, be placed in vacuum tank, being evacuated to vacuum degree is
0.08Mpa, and controlling vacuum tank temperature is 40 DEG C, keeps 10min, then passes to half soybean oil, impregnate 30min, restores extremely
Normal pressure；
(4) mixed material in step (3) is subjected to ultrasonication, power 500w, the processing time is 1h, then by soybean
Material pulls oil-control out in oil；
(5) remaining half soybean oil is heated to 120 DEG C, then the material after oil-control is added in high temperature soybean oil and carries out oil
Fried, until moisture is fried dry in material, pass fire envelope, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, the soybean oil in filtered soybean oil and step (4)
Mixing, obtains product.
Embodiment 2
A kind of composite pungent and fragrant oil, is prepared from the following raw materials in parts by weight: 0.12 part of spiceleaf, 0.11 part octagonal, 0.22 part of Chinese prickly ash,
0.11 part of cortex cinnamomi, 0.38 part of fennel seeds, 1.2 parts of caraway, 1.6 parts of Sheep's-parsley, 2.0 parts of onion, 1.3 parts of shallot, 1.2 parts of ginger and big
91 parts of soya-bean oil.
The preparation method of composite pungent and fragrant oil, comprising the following steps:
(1) after weighing spiceleaf, illiciumverum, Chinese prickly ash, cortex cinnamomi and fennel seeds, 30min is impregnated with 3 times of water, is controlled stand-by after water；
(2) dissection is stand-by after caraway, Sheep's-parsley, onion, shallot, ginger cleaning；
(3) it is pre-processed, is placed in vacuum tank, being evacuated to vacuum degree is after mixing the raw material in above-mentioned steps (1) and (2)
0.09Mpa, and controlling vacuum tank temperature is 40 DEG C, keeps 10min, then passes to half soybean oil, impregnate 30min, restores extremely
Normal pressure；
(4) mixed material in step (3) carries out ultrasonication, and power 500w, the processing time is 1h, then by soybean oil
Middle material pulls oil-control out；
(5) remaining half soybean oil is heated to 120 DEG C, then the material after oil-control is added in high temperature soybean oil and carries out oil
Fried, until moisture is fried dry in material, pass fire envelope, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, the soybean oil in filtered soybean oil and step (4)
Mixing, obtains product.
Wherein pretreating process is in step (3): mixed raw material slow cooling keeps 30min, then to -10 DEG C
It is warming up to room temperature, is dried；Wherein the speed of slow cooling is 0.6 DEG C/min.
Embodiment 3
A kind of composite pungent and fragrant oil, is prepared from the following raw materials in parts by weight: 0.13 part of spiceleaf, 0.1 part octagonal, 0.24 part of Chinese prickly ash,
0.1 part of cortex cinnamomi, 0.39 part of fennel seeds, 1.1 parts of caraway, 1.6 parts of Sheep's-parsley, 2.2 parts of onion, 1.2 parts of shallot, 1.1 parts of ginger and big
92 parts of soya-bean oil.
The preparation method of composite pungent and fragrant oil, comprising the following steps:
(1) after weighing spiceleaf, illiciumverum, Chinese prickly ash, cortex cinnamomi and fennel seeds, 30min is impregnated with 4 times of water, is controlled stand-by after water；
(2) dissection is stand-by after caraway, Sheep's-parsley, onion, shallot, ginger cleaning；
(3) it is pre-processed, is placed in vacuum tank, being evacuated to vacuum degree is after mixing the raw material in above-mentioned steps (1) and (2)
0.085Mpa, and controlling vacuum tank temperature is 45 DEG C, keeps 10min, then passes to half soybean oil, impregnate 35min, restores extremely
Normal pressure；
(4) mixed material in step (3) carries out ultrasonication, and power 450w, the processing time is 1.5h, then by soybean
Material pulls oil-control out in oil；
(5) remaining half soybean oil is heated to 125 DEG C, then the material after oil-control is added in high temperature soybean oil and carries out oil
Fried, until moisture is fried dry in material, pass fire envelope, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, the soybean oil in filtered soybean oil and step (4)
Mixing, obtains product.
Wherein pretreating process is in step (3): mixed raw material slow cooling keeps 35min, then to -12 DEG C
It is warming up to room temperature, is dried；Wherein the speed of slow cooling is 0.7 DEG C/min.
Embodiment 4
A kind of composite pungent and fragrant oil, is prepared from the following raw materials in parts by weight: 0.15 part of spiceleaf, 0.1 part octagonal, 0.25 part of Chinese prickly ash,
0.1 part of cortex cinnamomi, 0.4 part of fennel seeds, 1.0 parts of caraway, 1.7 parts of Sheep's-parsley, 2.1 parts of onion, 1.1 parts of shallot, 1.1 parts of ginger and soybean
92 parts of oil.
The preparation method of composite pungent and fragrant oil, comprising the following steps:
(1) after weighing spiceleaf, illiciumverum, Chinese prickly ash, cortex cinnamomi and fennel seeds, 30min is impregnated with 4 times of water, is controlled stand-by after water；
(2) dissection is stand-by after caraway, Sheep's-parsley, onion, shallot, ginger cleaning；
(3) it is pre-processed, is placed in vacuum tank, being evacuated to vacuum degree is after mixing the raw material in above-mentioned steps (1) and (2)
0.085Mpa, and controlling vacuum tank temperature is 45 DEG C, keeps 10min, then passes to half soybean oil, impregnate 35min, restores extremely
Normal pressure；
(4) mixed material in step (3) carries out ultrasonication, and power 450w, the processing time is 1.5h, then by soybean
Material pulls oil-control out in oil；
(5) remaining half soybean oil is heated to 125 DEG C, then the material after oil-control is added in high temperature soybean oil and carries out oil
Fried, until moisture is fried dry in material, pass fire envelope, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, the soybean oil in filtered soybean oil and step (4)
Mixing, obtains product.
Wherein pretreating process is in step (3): mixed raw material slow cooling keeps 35min, then to -12 DEG C
It is warming up to room temperature, is dried；Wherein the speed of slow cooling is 0.8 DEG C/min.
Embodiment 5
A kind of composite pungent and fragrant oil, is prepared from the following raw materials in parts by weight: 0.18 part of spiceleaf, 0.09 part octagonal, 0.28 part of Chinese prickly ash,
0.09 part of cortex cinnamomi, 0.42 part of fennel seeds, 0.9 part of caraway, 1.8 parts of Sheep's-parsley, 2.3 parts of onion, 1.0 parts of shallot, 1.0 parts of ginger and big
93 parts of soya-bean oil.
The preparation method of composite pungent and fragrant oil, comprising the following steps:
(1) after weighing spiceleaf, illiciumverum, Chinese prickly ash, cortex cinnamomi and fennel seeds, 30min is impregnated with 5 times of water, is controlled stand-by after water；
(2) dissection is stand-by after caraway, Sheep's-parsley, onion, shallot, ginger cleaning；
(3) it is pre-processed, is placed in vacuum tank, being evacuated to vacuum degree is after mixing the raw material in above-mentioned steps (1) and (2)
0.09Mpa, and controlling vacuum tank temperature is 50 DEG C, keeps 10min, then passes to half soybean oil, impregnate 40min, restores extremely
Normal pressure；
(4) mixed material in step (3) carries out ultrasonication, and power 400w, the processing time is 2h, then by soybean oil
Middle material pulls oil-control out；
(5) remaining half soybean oil is heated to 130 DEG C, then the material after oil-control is added in high temperature soybean oil and carries out oil
Fried, until moisture is fried dry in material, pass fire envelope, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, the soybean oil in filtered soybean oil and step (4)
Mixing, obtains product.
Wherein pretreating process is in step (3): mixed raw material slow cooling keeps 40min, then to -15 DEG C
It is warming up to room temperature, is dried；Wherein the speed of slow cooling is 0.9 DEG C/min.
Embodiment 6
A kind of composite pungent and fragrant oil, is prepared from the following raw materials in parts by weight: 0.2 part of spiceleaf, octagonal 0.08 part, 0.3 part of Chinese prickly ash, meat
0.08 part of osmanthus, 0.45 part of fennel seeds, 0.8 part of caraway, 2.0 parts of Sheep's-parsley, 2.5 parts of onion, 1.0 parts of shallot, 1.0 parts of ginger and soybean
93 parts of oil.
The preparation method of composite pungent and fragrant oil, comprising the following steps:
(1) after weighing spiceleaf, illiciumverum, Chinese prickly ash, cortex cinnamomi and fennel seeds, 30min is impregnated with 5 times of water, is controlled stand-by after water；
(2) dissection is stand-by after caraway, Sheep's-parsley, onion, shallot, ginger cleaning；
(3) it is pre-processed, is placed in vacuum tank, being evacuated to vacuum degree is after mixing the raw material in above-mentioned steps (1) and (2)
0.09Mpa, and controlling vacuum tank temperature is 50 DEG C, keeps 10min, then passes to half soybean oil, impregnate 40min, restores extremely
Normal pressure；
(4) mixed material in step (3) carries out ultrasonication, and power 400w, the processing time is 2h, then by soybean oil
Middle material pulls oil-control out；
(5) remaining half soybean oil is heated to 130 DEG C, then the material after oil-control is added in high temperature soybean oil and carries out oil
Fried, until moisture is fried dry in material, pass fire envelope, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, the soybean oil in filtered soybean oil and step (4)
Mixing, obtains product.
Wherein pretreating process is in step (3): mixed raw material slow cooling keeps 40min, then to -15 DEG C
It is warming up to room temperature, is dried；Wherein the speed of slow cooling is 1 DEG C/min.
Sensory evaluation and analysis
Evaluation group is formed by 10 people, the product of 1-6 of embodiment of the present invention preparation is evaluated, final scoring is averaged.
1 sensory evaluation criteria of table
2 embodiment 1-6 sensory evaluation scores of table
The composite pungent and fragrant oil sensory evaluation scores of 1-6 of embodiment of the present invention preparation are 90.2-93.2, and color is pale brown, and transparent clarification has
The distinctive fragrance of spice, and with strong fried flavor, aromatic flavour has levels.
Detected its moisture and volatile matter≤0.15%, acid value≤4.0mg/g, peroxide value≤0.25g/100g, large intestine bar
Bacterium and pathogenic bacteria are not detected, and the indexs such as pollutant and pesticide residue meet the related request of GB2716-2018.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, this field is common
Other modifications or equivalent replacement that technical staff makes technical solution of the present invention, without departing from technical solution of the present invention
Spirit and scope, be intended to be within the scope of the claims of the invention.
Claims (6)
1. a kind of composite pungent and fragrant oil, it is characterised in that: be prepared from the following raw materials in parts by weight: 0.1-0.2 parts of spiceleaf, illiciumverum
0.08-0.12 parts, 0.2-0.3 parts of Chinese prickly ash, 0.08-0.12 parts of cortex cinnamomi, 0.35-0.45 parts of fennel seeds, 0.8-1.5 parts of caraway, perfume
1.5-2.0 parts of celery, 2.0-2.5 parts of onion, 1.0-1.4 parts of shallot, 1.0-1.3 parts of ginger and 91-93 parts of soybean oil.
2. a kind of composite pungent and fragrant oil according to claim 1, it is characterised in that: be prepared from the following raw materials in parts by weight:
0.15 part of spiceleaf, 0.1 part octagonal, 0.25 part of Chinese prickly ash, 0.1 part of cortex cinnamomi, 0.4 part of fennel seeds, 1.0 parts of caraway, 1.7 parts of Sheep's-parsley, ocean
2.1 parts of green onion, 1.1 parts of shallot, 1.1 parts of ginger and 92 parts of soybean oil.
3. a kind of preparation method of composite pungent and fragrant oil as described in claim 1, it is characterised in that: the following steps are included:
(1) after weighing spiceleaf, illiciumverum, Chinese prickly ash, cortex cinnamomi and fennel seeds, 30min is impregnated with 3-5 times of water, is controlled after water for use；
(2) dissection is stand-by after caraway, Sheep's-parsley, onion, shallot, ginger cleaning；
(3) it is pre-processed after mixing the raw material in step (1) and (2), is placed in vacuum tank, the big of half is passed through after vacuumizing
Soya-bean oil impregnates 30-40min, restores to normal pressure；
(4) mixed material in step (3) is subjected to ultrasonication, power 400-500w, the processing time is 1-2h, then
Pull material in soybean oil out oil-control；
(5) remaining half soybean oil is heated to 120-130 DEG C, then by after oil-control material be added high temperature soybean oil in into
Row is fried, until moisture is fried dry in material, closes fire envelope and boils in a covered pot over a slow fire to oil temperature and be down to room temperature, filtered soybean oil with it is big in step (4)
Soya-bean oil mixing, obtains product.
4. the preparation method of composite pungent and fragrant oil according to claim 3, it is characterised in that: pretreatment in the step (3)
Technique is: mixed raw material slow cooling keeps 30-40min, then heats to room temperature, low temperature drying to -10 ~ -15 DEG C.
5. the preparation method of composite pungent and fragrant oil according to claim 4, it is characterised in that: slowly dropped in the step (4)
The speed of temperature is 0.5-1 DEG C/min.
6. the preparation method of composite pungent and fragrant oil according to claim 3, it is characterised in that: the vacuum degree after vacuumizing is
0.08-0.09Mpa, vacuum tank temperature are 40-50 DEG C, keep 10min after vacuumizing, then pass to half soybean oil and soaked
Bubble.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110663928A (en) * | 2019-10-29 | 2020-01-10 | 天津科技大学 | Preparation method of fragrant and sweet wheat fragrance type essence and product thereof |
| CN110663930A (en) * | 2019-10-29 | 2020-01-10 | 天津科技大学 | Preparation method of burnt coffee-flavored meat-flavored essence and product thereof |
| CN112042768A (en) * | 2020-08-31 | 2020-12-08 | 吉林大学 | Composite oil, preparation method thereof and spicy and hot kernel-fragrant seasoning oil |
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