CN112175724A - Preparation process of novel seasoning animal oil - Google Patents

Preparation process of novel seasoning animal oil Download PDF

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Publication number
CN112175724A
CN112175724A CN202010961901.2A CN202010961901A CN112175724A CN 112175724 A CN112175724 A CN 112175724A CN 202010961901 A CN202010961901 A CN 202010961901A CN 112175724 A CN112175724 A CN 112175724A
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Prior art keywords
oil
animal oil
extraction
novel
kettle
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CN202010961901.2A
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Chinese (zh)
Inventor
杨春梅
杨海兵
刘贺
杨丹妮
李君�
马聪
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Ningxia Ningyang Food Co ltd
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Ningxia Ningyang Food Co ltd
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Priority to CN202010961901.2A priority Critical patent/CN112175724A/en
Publication of CN112175724A publication Critical patent/CN112175724A/en
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    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
    • 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
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • C11B1/104—Production of fats or fatty oils from raw materials by extracting using super critical gases or vapours
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C11B9/025—Recovery by solvent extraction

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a preparation process of novel seasoning animal oil, which comprises the following steps: extracting the spice; transferring the obtained aroma extract to a buffer tank; extracting the Chinese wolfberry seeds; conveying the wolfberry seed extract to a buffer tank; blending a buffer tank; refining the crude oil, and mixing to obtain an animal oil base material; conveying the blend oil base material and the animal oil base material into a heat-preservation stirring tank simultaneously, and performing heat-preservation stirring to obtain a finished product of novel seasoning animal oil; and (5) filling, packaging and warehousing. The invention has the beneficial effects that: the process is complete, the flavor is unique, the nutrition is rich, and the fragrance is strong; and has certain functions of resisting aging, resisting tumor, enhancing immunity and resisting fatigue.

Description

Preparation process of novel seasoning animal oil
The technical field is as follows:
the invention relates to the field of food processing, in particular to a preparation process of novel seasoning animal oil.
Background art:
the seasoning oil is an edible oil product integrating oil and fat and seasonings, and has the characteristics of rich nutrition, unique flavor, convenience in use and the like. With the rapid development of national economy in China, the pace of life and the pace of work of people are increasingly accelerated, people need various convenient seasoning oil products with diversified tastes, and the market demand of the seasoning oil products is also increasing.
As an extension of deep-processed products of the oil, the seasoning oil product has wide market prospect. Therefore, several enterprises are currently in the process of specialized processing and production of flavoring oil. The production of the seasoning oil has the characteristics of less investment, less land occupation, quick effect, sufficient and rich raw material sources and the like. The special seasoning oil has strong fragrance and is good cooking seasoning oil for stirring, steaming, frying and baking. The dishes and snack made by the said materials have unique flavor, cut meat or fish into thin slices mouthparts, reasonable fatty acid composition, coordinated nutrients and natural perfume and spicy characteristic.
The invention content is as follows:
the invention aims to provide a method which has the advantages of complete process, unique flavor, rich nutrition and strong fragrance; and the preparation process of the novel seasoning animal oil has certain functions of resisting aging, resisting tumors, enhancing immunity and resisting fatigue.
The invention is realized by the following technical scheme:
the invention relates to a preparation process of novel seasoning animal oil, which comprises the following steps:
step 1: extracting the spice; adding perfume into supercritical CO2Extracting by an extraction device to obtain a light brown oily substance as an aroma extract;
step 2: transferring the obtained aroma extract to a buffer tank, and emptying supercritical CO2An extraction device;
and step 3: extracting the Chinese wolfberry seeds; adding fructus Lycii seed into supercritical CO2The extraction device performs extractionProcessing to obtain a golden yellow oily matter of the extract of the Chinese wolfberry seeds;
and 4, step 4: conveying the wolfberry seed extract to a buffer tank;
and 5: blending a buffer tank; conveying the finished product palm oil into a buffer tank containing the spice extract and the medlar seed extract, and soaking to obtain a blend oil base material;
step 6: refining crude oil, wherein the crude oil comprises beef tallow, mutton tallow and chicken fat; mixing to obtain animal oil base material;
and 7: conveying the blend oil base material and the animal oil base material into a heat-preservation stirring tank simultaneously, and performing heat-preservation stirring to obtain a finished product of novel seasoning animal oil;
and 8: and (4) filling, packaging and warehousing the novel seasoning animal oil by using a filling machine.
Preferably, the spices in the step 1 comprise pepper, anise, fennel, pepper, angelica dahurica and ginger; the mass ratio of the spice is as follows: 15% of pepper, 5% of star anise, 15% of fennel, 5% of pepper, 30% of angelica dahurica and 30% of ginger.
Preferably, the supercritical CO in step 1 and step 32The extraction device comprises: extraction kettle, separation kettle and CO2The air inlet pipe, the booster pump and the pressure reducing valve; the spices and the Chinese wolfberry seeds are put into the extraction kettle from a material inlet at the top end of the extraction kettle; the lower end of the extraction kettle is provided with a gas inlet, the upper end of the extraction kettle is provided with a gas outlet, the gas inlet is communicated with a pipeline for a pressure pump, and the gas outlet is communicated with a pipeline for a pressure reducing valve; the upper end of the separation kettle is provided with a gas inlet, the lower end of the separation kettle is provided with a gas outlet, the gas inlet is communicated with a pipeline for a pressure reducing valve, and the gas outlet is communicated with a pipeline for a pressure pump; a material outlet is arranged at the bottom end of the separation kettle; CO 22The air inlet pipe is communicated with a pipeline for a pressure pump; in step 1 and step 3, CO2The gas passes through a booster pump, an extraction kettle, a pressure reducing valve, a separation kettle and the booster pump in sequence to complete one-time circulation, and the extract is treated by CO from the extraction kettle2The gas is brought out, reaches the separation kettle through the pressure reducing valve and is discharged from a material outlet at the bottom end.
Preferably, in the step 5, the blend oil base stock comprises the following components in percentage by mass: 15% of spice extract, 15% of medlar seed extract and 70% of palm oil.
Preferably, in step 6, the mass ratio of the animal oil base stock is as follows: 60% of beef tallow, 30% of mutton fat and 10% of chicken fat; the refining of the crude oil comprises the following steps in sequence: degumming crude oil by hydration degumming, deacidifying crude oil by alkali refining deacidification, decolorizing crude oil by activated clay decolorization, and deodorizing crude oil by steam distillation.
Preferably, in step 7, the mass ratio of the novel flavoring animal oil is as follows: 90% of animal oil base stock and 10% of blend oil base stock.
Preferably, the spice in the step 1 is powder of pepper, anise, fennel and pepper, and the angelica dahurica and the ginger are flakes; in the step 1, the grinding granularity of the pepper and the pepper is 0.3-0.4mm, the grinding granularity of the aniseed and the fennel is 0.1-0.2mm, and the slice thickness of the angelica dahurica and the ginger is 5 mm.
Preferably, in the step 1, the temperature of the spice in the extraction kettle is 33 ℃, the extraction pressure is 15Mpa, and the extraction time is 4 h; in the step 3, the temperature of the medlar seeds in the extraction kettle is 37 ℃, the extraction pressure is 20Mpa, and the extraction time is 6 h.
Preferably, in step 5, the soaking time of the aroma extract and the medlar seed extract in the palm oil is 2 hours.
Preferably 6, the preparation process of the novel flavoring animal oil comprises the following steps: in step 7, the temperature is kept at 40 ℃ while stirring, and the stirring time is 30 min.
The invention has the beneficial effects that: the process is complete, the flavor is unique, the nutrition is rich, and the fragrance is strong; and has certain functions of resisting aging, resisting tumor, enhancing immunity and resisting fatigue.
Description of the drawings:
FIG. 1: the process flow diagram of the invention;
FIG. 2: an apparatus layout of the present invention;
the specific implementation mode is as follows:
the invention is further described with reference to the following figures and detailed description:
example (b): a process for preparing novel flavoring animal oil comprises the following steps:
step 1: extracting the spice; adding perfume into supercritical CO2Extracting by an extraction device at 33 deg.C under 15Mpa for 4 hr to obtain light brown oily extract; the spice comprises fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, fructus Piperis, radix Angelicae Dahuricae, and rhizoma Zingiberis recens; the mass ratio of the spice is as follows: 15% of pepper, 5% of star anise, 15% of fennel, 5% of pepper, 30% of angelica dahurica and 30% of ginger;
step 2: transferring the obtained aroma extract to a buffer tank, and emptying supercritical CO2An extraction device;
and step 3: extracting the Chinese wolfberry seeds; adding fructus Lycii seed into supercritical CO2Extracting with an extraction device at 37 deg.C under 20Mpa for 6 hr to obtain golden yellow oily extract;
and 4, step 4: conveying the wolfberry seed extract to a buffer tank;
and 5: blending a buffer tank; conveying the finished product palm oil into a buffer tank containing the spice extract and the medlar seed extract, and soaking for 2 hours to obtain a blend oil base material; the blend oil base material comprises the following components in percentage by mass: 15% of spice extract, 15% of medlar seed extract and 70% of palm oil;
step 6: refining crude oil, wherein the crude oil comprises beef tallow, mutton tallow and chicken fat; mixing to obtain animal oil base material; the animal oil base material comprises the following components in percentage by mass: 60% of beef tallow, 30% of mutton fat and 10% of chicken fat;
and 7: conveying the blend oil base material and the animal oil base material into a heat-preservation stirring tank simultaneously, and performing heat-preservation stirring at the temperature of 40 ℃ for 30min to obtain a finished product of novel seasoning animal oil; the novel seasoning animal oil comprises the following components in percentage by mass: 90% of animal oil base stock and 10% of blend oil base stock;
and 8: and (4) filling, packaging and warehousing the novel seasoning animal oil by using a filling machine.
Specifically, the method comprises the following steps: supercritical CO in step 1 and step 32The extraction device comprises: extraction kettle, separation kettle and CO2The air inlet pipe, the booster pump and the pressure reducing valve; the spices and the Chinese wolfberry seeds are put into the extraction kettle from a material inlet at the top end of the extraction kettle; the lower end of the extraction kettle is provided with a gas inlet, the upper end of the extraction kettle is provided with a gas outlet, the gas inlet is communicated with a pipeline for a pressure pump, and the gas outlet is communicated with a pipeline for a pressure reducing valve; the upper end of the separation kettle is provided with a gas inlet, the lower end of the separation kettle is provided with a gas outlet, the gas inlet is communicated with a pipeline for a pressure reducing valve, and the gas outlet is communicated with a pipeline for a pressure pump; a material outlet is arranged at the bottom end of the separation kettle; CO 22The air inlet pipe is communicated with a pipeline for a pressure pump; in step 1 and step 3, CO2The gas passes through a booster pump, an extraction kettle, a pressure reducing valve, a separation kettle and the booster pump in sequence to complete one-time circulation, and the extract is treated by CO from the extraction kettle2The gas is brought out, reaches the separation kettle through the pressure reducing valve and is discharged from a material outlet at the bottom end.
Specifically, the method comprises the following steps: the spice in the step 1 is prepared by taking pepper, star anise, fennel and pepper as powder and radix angelicae and ginger as flakes; in the step 1, the grinding granularity of the pepper and the pepper is 0.3-0.4mm, the grinding granularity of the aniseed and the fennel is 0.1-0.2mm, and the slice thickness of the angelica dahurica and the ginger is 5 mm.
Specifically, the method comprises the following steps: in the step 6, the refining of the crude oil comprises the following steps in sequence: degumming crude oil by hydration degumming, deacidifying crude oil by alkali refining deacidification, decolorizing crude oil by activated clay decolorization, and deodorizing crude oil by steam distillation.
The colloidal impurities in the crude oil are mainly phosphorus. The existence of jelly such as phospholipid not only reduces the quality of oil, but also can promote the transitional emulsification between grease and alkali liquor in the alkali refining deacidification process, increases the separation difficulty of saponin, and aggravates the loss of neutral oil, so the grease should be removed cleanly in advance;
the deacidification of the grease is mainly to remove free fatty acid in the crude oil and a small amount of colloid, pigment and trace metal substances in the oil; the deacidification operation is one of important factors which directly influence the oil yield and quality of oil refining; the alkali refining deacidification method is the most widely applied method in industrial production;
the color and luster of oil and other impurities can reach the product quality standard only by decoloring; simultaneously, more favorable conditions are provided for deodorization and refining; the decolorization is to reach the final required color index of the product, related pigments and metal quantity are removed, residual trace amount of gleditschia horrida, phospholipid and other colloid impurities and some peculiar smell substances in the oil are further removed, polycyclic aromatic hydrocarbon and residual pesticide are removed, and the oil peroxidation value is reduced;
the oil deodorization aims at removing substances causing peculiar smell in the oil and other substances easy to volatilize, improving the smell and color of the oil and improving the stability of the oil; odor possessed by the oil, peculiar smell generated in decolorization, clam odor generated by oxidation of the oil, and the like; in the deodorization stage, the unpleasant odors are removed by steam distillation.
Wherein, the medlar has the functions of anti-aging, anti-tumor, immunity enhancement and the like. Scientific research shows that the functions of the medlar are related to medlar polysaccharide in the medlar, and the medlar polysaccharide also has the function of resisting fatigue; the wolfberry seed extract produced by the supercritical carbon dioxide extraction technology is rich in wolfberry polysaccharide, so the novel seasoning animal oil has the functions of resisting aging, resisting tumors, enhancing immunity and resisting fatigue.

Claims (10)

1. A novel preparation process of seasoning animal oil is characterized by comprising the following steps: the process comprises the following steps:
step 1: extracting the spice; adding perfume into supercritical CO2Extracting by an extraction device to obtain a light brown oily substance as an aroma extract;
step 2: transferring the obtained aroma extract to a buffer tank, and emptying supercritical CO2An extraction device;
and step 3: extracting the Chinese wolfberry seeds; adding fructus Lycii seed into supercritical CO2Extracting by an extraction device to obtain a medlar seed extract which is golden yellow oily matter;
and 4, step 4: conveying the wolfberry seed extract to a buffer tank;
and 5: blending a buffer tank; conveying the finished product palm oil into a buffer tank containing the spice extract and the medlar seed extract, and soaking to obtain a blend oil base material;
step 6: refining crude oil, wherein the crude oil comprises beef tallow, mutton tallow and chicken fat; mixing to obtain animal oil base material;
and 7: conveying the blend oil base material and the animal oil base material into a heat-preservation stirring tank simultaneously, and performing heat-preservation stirring to obtain a finished product of novel seasoning animal oil;
and 8: and (4) filling, packaging and warehousing the novel seasoning animal oil by using a filling machine.
2. The process for preparing a novel flavored animal oil, as claimed in claim 1, wherein: the spices in the step 1 comprise pepper, star anise, fennel, pepper, angelica dahurica and ginger; the mass ratio of the spice is as follows: 15% of pepper, 5% of star anise, 15% of fennel, 5% of pepper, 30% of angelica dahurica and 30% of ginger.
3. The process for preparing a novel flavored animal oil, as claimed in claim 1, wherein: supercritical CO in the step 1 and the step 32The extraction device comprises: extraction kettle, separation kettle and CO2The air inlet pipe, the booster pump and the pressure reducing valve; the spices and the Chinese wolfberry seeds are put into the extraction kettle from a material inlet at the top end of the extraction kettle; the lower end of the extraction kettle is provided with a gas inlet, the upper end of the extraction kettle is provided with a gas outlet, the gas inlet is communicated with a pipeline for a pressure pump, and the gas outlet is communicated with a pipeline for a pressure reducing valve; the upper end of the separation kettle is provided with a gas inlet, the lower end of the separation kettle is provided with a gas outlet, the gas inlet is communicated with a pipeline for a pressure reducing valve, and the gas outlet is communicated with a pipeline for a pressure pump; a material outlet is formed in the bottom end of the separation kettle; the CO is2The air inlet pipe is communicated with a pipeline for a pressure pump; in the step 1 and the step 3, CO2The gas passes through a booster pump, an extraction kettle, a pressure reducing valve, a separation kettle and the booster pump in sequence to complete one-time circulation, and the extract is treated by CO from the extraction kettle2The gas is brought out, reaches the separation kettle through the pressure reducing valve and is discharged from a material outlet at the bottom end.
4. The process for preparing a novel flavored animal oil, as claimed in claim 1, wherein: in the step 5, the blend oil base material comprises the following components in percentage by mass: 15% of spice extract, 15% of medlar seed extract and 70% of palm oil.
5. The process for preparing a novel flavored animal oil, as claimed in claim 1, wherein: in the step 6, the mass ratio of the animal oil base material is as follows: 60% of beef tallow, 30% of mutton fat and 10% of chicken fat; the refining of the crude oil comprises the following steps in sequence: degumming crude oil by hydration degumming, deacidifying crude oil by alkali refining deacidification, decolorizing crude oil by activated clay decolorization, and deodorizing crude oil by steam distillation.
6. The process for preparing a novel flavored animal oil, as claimed in claim 1, wherein: in the step 7, the novel seasoning animal oil comprises the following components in percentage by mass: 90% of animal oil base stock and 10% of blend oil base stock.
7. The process for preparing a novel flavored animal oil, as claimed in claim 2, wherein: in the step 1, the spice, the pepper, the star anise, the fennel and the pepper are powder, and the angelica dahurica and the ginger are flakes; in the step 1, the crushing granularity of the pepper and the pepper is 0.3-0.4mm, the crushing granularity of the aniseed and the fennel is 0.1-0.2mm, and the slice thickness of the angelica dahurica and the ginger is 5 mm.
8. A process for the preparation of a new flavored animal oil, as claimed in claim 3, wherein: in the step 1, the temperature of the spice in the extraction kettle is 33 ℃, the extraction pressure is 15Mpa, and the extraction time is 4 hours; and 3, extracting the Chinese wolfberry seeds in the extraction kettle at the temperature of 37 ℃, under the extraction pressure of 20Mpa and for 6 hours.
9. The process of claim 4 for the preparation of a novel flavored animal oil, wherein: in the step 5, the soaking time of the spice extract and the medlar seed extract in the palm oil is 2 hours.
10. The process of claim 6, wherein the seasoning oil is prepared by the following steps: in the step 7, the temperature is 40 ℃ during heat preservation and stirring, and the stirring time is 30 min.
CN202010961901.2A 2020-09-14 2020-09-14 Preparation process of novel seasoning animal oil Pending CN112175724A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767228A (en) * 2016-03-15 2016-07-20 泰安金冠宏油脂工业有限公司 Flavored beef tallow and preparation method thereof
CN108283221A (en) * 2018-01-19 2018-07-17 广州市金妮宝食用油有限公司 A kind of tea seed nourishing flavored oils and preparation method thereof rich in DHA
CN108611182A (en) * 2018-06-29 2018-10-02 成都纺织高等专科学校 A kind of supercritical CO2Extract the method and system of Boxthorn Seed Oil
CN109198048A (en) * 2018-10-26 2019-01-15 宁夏好老伴食品有限公司 A kind of preparation method of flavor butter

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767228A (en) * 2016-03-15 2016-07-20 泰安金冠宏油脂工业有限公司 Flavored beef tallow and preparation method thereof
CN108283221A (en) * 2018-01-19 2018-07-17 广州市金妮宝食用油有限公司 A kind of tea seed nourishing flavored oils and preparation method thereof rich in DHA
CN108611182A (en) * 2018-06-29 2018-10-02 成都纺织高等专科学校 A kind of supercritical CO2Extract the method and system of Boxthorn Seed Oil
CN109198048A (en) * 2018-10-26 2019-01-15 宁夏好老伴食品有限公司 A kind of preparation method of flavor butter

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