CN112998084A - Perilla frutescens and pepper seasoning oil and preparation method thereof - Google Patents
Perilla frutescens and pepper seasoning oil and preparation method thereof Download PDFInfo
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- CN112998084A CN112998084A CN202110461787.1A CN202110461787A CN112998084A CN 112998084 A CN112998084 A CN 112998084A CN 202110461787 A CN202110461787 A CN 202110461787A CN 112998084 A CN112998084 A CN 112998084A
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- perilla
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- frutescens
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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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- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses perilla frutescens and pepper seasoning oil and a preparation method thereof, wherein the perilla frutescens oil and pepper extract comprise the following components in parts by weight: 100 parts of perilla oil and 4-10 parts of pepper extract; the perilla frutescens and pepper seasoning oil with pepper flavor and perilla frutescens oil health care function can be prepared.
Description
Technical Field
The invention relates to perilla frutescens and pepper seasoning oil and a preparation method thereof, and belongs to the technical field of production of perilla frutescens and pepper seasoning oil.
Background
Perilla seed oil is edible vegetable oil, is obtained from mature seed of Perilla frutescens (Perillariescns) as medicinal plant of Labiatae, is a natural oil with high unsaturation degree, and contains alpha-linolenic acid as main ingredient. The perilla seed oil has effects of reducing blood lipid and blood pressure, protecting liver, resisting cancer, nourishing brain, improving intelligence, protecting vision, improving memory and antiaging capability, and preventing senile dementia.
When used as edible vegetable oil, the perilla seed oil can cause decomposition of linolenic acid when cooked at high temperature, and is directly taken orally and difficult to swallow.
The zanthoxylum bungeanum extract is also called zanthoxylum oil resin, is a natural essence for food, a list of food-use natural spices (the number is N342) which are allowed to be used is listed in the zanthoxylum oil resin in the national standard of food additive use standard of food safety, and the zanthoxylum oil resin is widely used in food and is added according to the requirement. The pepper extract has higher fragrance and numb taste, so the using amount of the pepper extract cannot be held in the adding amount in home cooking.
Namely: the perilla frutescens and pepper seasoning oil with the pepper flavor and the perilla frutescens seed oil health care function can be prepared by the preparation method of the perilla frutescens and pepper seasoning oil.
Disclosure of Invention
The invention aims to solve the technical problem of providing perilla frutescens and pepper seasoning oil and a preparation method thereof, and can overcome the defects of the prior art.
The technical scheme of the invention is as follows: the perilla frutescens and pepper seasoning oil comprises perilla frutescens oil and pepper extracts in parts by weight: 90-96 parts of perilla oil and 4-10 parts of pepper extract, wherein the pepper extract is obtained by extracting pepper peels serving as a raw material by supercritical CO 2.
The preparation method is characterized by comprising the following steps:
(1) sterilizing the surface of fructus Perillae, and culturing fructus Perillae at low temperature and in dark place for 12-16 days at 6-15 deg.C; (2) squeezing the cultivated perilla seeds to obtain crushed perilla seeds, and leaching the crushed perilla seeds to obtain a leaching solution; (3) extracting the leachate with supercritical CO2 to obtain separated oil; (4) deacidifying, decoloring and deodorizing the separated oil to obtain refined perilla oil; (5) adding the pepper extract into the refined perilla herb oil to obtain the perilla herb and pepper seasoning oil.
Compared with the prior art, the perilla frutescens and pepper seasoning oil and the preparation method thereof have the following advantages:
(1) the perilla frutescens and pepper seasoning oil with pepper flavor and perilla frutescens oil health care function can be prepared;
(2) the perilla frutescens and pepper seasoning oil produced by the method has strong pepper flavor and health-care function of perilla frutescens oil, and the product can be added to food without high temperature in the use process;
(3) the oil has no greasy and strange taste of raw oil, but has a spicy taste, and can be directly eaten;
(4) the perilla seed oil contains alpha-linolenic acid, which is the highest content of the alpha-linolenic acid in all natural vegetable oil found at present, the alpha-linolenic acid has the effects of improving memory and preventing senile dementia, and the unsaturated acid in the cultivated perilla seed can be obviously increased, wherein the content of the most required alpha-linolenic acid is increased to the maximum, so that the product quality is improved, the same product can be utilized, more target products can be produced, and the competitiveness of enterprises can be improved.
Detailed Description
The following describes preferred embodiments of the present invention in detail. It should be understood that the preferred embodiments are illustrative of the invention only and are not limiting upon the scope of the invention.
Example 1.
The perilla frutescens and pepper seasoning oil comprises perilla frutescens oil and pepper extracts in parts by weight: the perilla oil is 48kg, and the pepper extract is 2kg, wherein the perilla oil is prepared from perilla seeds by sterilizing, cultivating, squeezing, leaching, extracting by supercritical CO2, deacidifying, decolorizing and deodorizing, and the pepper extract is prepared by extracting pepper peels serving as a raw material by supercritical CO 2; the method comprises the following steps:
(1) weighing 400kg of perilla seeds, performing surface sterilization on the perilla seeds, soaking the perilla seeds in 75 wt% ethanol solution, and performing low-temperature and light-proof cultivation on the perilla seeds for 12 days at the temperature of 6 ℃;
(2) 48kg of perilla seed oil was weighed out and pumped into a 100L blending tank with stirring.
(3) 2kg of zanthoxylum bungeanum maxim extract is weighed and added into a preparation tank.
(4) Starting the motor of the stirrer, and stirring for 30 min.
(5) Quantitatively packaging to obtain 220 bottles of 250ml of perilla frutescens and pepper seasoning oil with net content.
In the step (2), the relevant data of the perilla seeds before and after the pre-germination are cultured at 6 ℃ for 12 days
Characteristic index and fatty acid composition of perilla seed oil before cultivation
Water and volatile (%) <0.1
Fatty acid composition (%)
C160 palmitic acid 5%
C180 stearic acid 2%
C181 oleic acid 14%
13 percent of C182 linoleic acid
C183 a-linolenic acid 66%
Wherein, stearic acid and palmitic acid are saturated fatty acids.
After pre-germination incubation, the fatty acids had the following composition:
fatty acid composition (%)
2.47 percent of C160 palmitic acid
C180 stearic acid 1.27%
C181 oleic acid 5.58%
13.24 percent of C182 linoleic acid
C183 a-linolenic acid 77.44%
Therefore, after the cultivation and the pre-germination, the palmitic acid, the stearic acid, the linoleic acid and the alpha-linolenic acid are respectively adjusted to be 3.92%, 4.84%, 98.2% and 128.4% and are respectively adjusted to be 22.4% under the oleic acid, and the content of the alpha-linolenic acid is 66% before the pre-germination; after pregermination, the content of alpha-linolenic acid was 77.44%. Therefore, the content of alpha-linolenic acid in the cultivated perillaria seed oil subjected to pre-germination is obviously increased, and the cultivated pre-germination is beneficial to producing more alpha-linolenic acid and improving the quality of products.
Example 2.
The perilla frutescens and pepper seasoning oil comprises perilla frutescens oil and pepper extracts in parts by weight: perilla oil 46.5kg and fructus Zanthoxyli extract 3.5kg, wherein the fructus Perillae is prepared by sterilizing, culturing, squeezing, leaching, extracting with supercritical CO2, deacidifying, decolorizing and deodorizing, and the fructus Zanthoxyli extract is prepared by extracting pericarpium Zanthoxyli with supercritical CO 2; the method comprises the following steps:
(1) weighing 400kg of perilla seeds, performing surface sterilization on the perilla seeds, soaking the perilla seeds in 75 wt% ethanol solution, and performing low-temperature and light-proof cultivation on the perilla seeds for 12 days at the temperature of 6 ℃;
(2) 46.5kg of perilla seed oil were weighed into a 100L blending tank with stirring.
(3) 3.5kg of zanthoxylum bungeanum maxim extract is weighed and added into a preparation tank.
(4) Starting the motor of the stirrer, and stirring for 30 min.
(5) Quantitatively packaging to obtain 220 bottles of 250ml of perilla frutescens and pepper seasoning oil with net content.
In the step (2), the cultivation time is 14 days, the temperature is 10 ℃, and the relevant data of the perilla seeds before and after the pre-germination are as follows
Characteristic index and fatty acid composition of perilla seed oil before cultivation
Water and volatile (%) <0.1
Fatty acid composition (%)
C160 palmitic acid 5%
C180 stearic acid 2%
C181 oleic acid 14%
13 percent of C182 linoleic acid
C183 a-linolenic acid 66%
Wherein, stearic acid and palmitic acid are saturated fatty acids.
After pre-germination incubation, the fatty acids had the following composition:
fatty acid composition (%)
2.6 percent of C160 palmitic acid
1.1 percent of C180 stearic acid
C181 oleic acid 5.5%
13.1 percent of C182 linoleic acid
77.7 percent of C183 a-linolenic acid
Therefore, after the cultivation and the pre-germination, the palmitic acid, the stearic acid, the linoleic acid and the alpha-linolenic acid are respectively adjusted to be 4.08 percent, 5.02 percent, 103.2 percent and 136.8 percent, while the alpha-linolenic acid is adjusted to be 21.2 percent under the oleic acid, and the content of the alpha-linolenic acid is 66 percent before the pre-germination; after pregermination, the content of alpha-linolenic acid is 77.7%. Therefore, the content of alpha-linolenic acid in the cultivated perillaria seed oil subjected to pre-germination is obviously increased, and the cultivated pre-germination is beneficial to producing more alpha-linolenic acid and improving the quality of products.
Example 3.
The perilla frutescens and pepper seasoning oil comprises perilla frutescens oil and pepper extracts in parts by weight: the perilla oil is 45kg, and the pepper extract is 5kg, wherein the perilla oil is prepared from perilla seeds by sterilizing, cultivating, squeezing, leaching, extracting by supercritical CO2, deacidifying, decoloring and deodorizing, and the pepper extract is prepared by extracting pepper peels serving as a raw material by supercritical CO 2; the method comprises the following steps:
(1) weighing 400kg of perilla seeds, performing surface sterilization on the perilla seeds, soaking the perilla seeds in 75 wt% ethanol solution, and performing low-temperature and light-proof cultivation on the perilla seeds for 12 days at the temperature of 6 ℃;
(2) 45kg of perilla seed oil was weighed out and pumped into a 100L blending tank with stirring.
(3) 5kg of zanthoxylum bungeanum maxim extract is weighed and added into a preparation tank.
(4) Starting the motor of the stirrer, and stirring for 30 min.
(5) Quantitatively packaging to obtain 220 bottles of 250ml of perilla frutescens and pepper seasoning oil with net content.
In the step (2), the cultivation time is 16 days, the temperature is 15 ℃, and the relevant data of the perilla seeds before and after the pre-germination are as follows
Characteristic index and fatty acid composition of perilla seed oil before cultivation
Water and volatile (%) <0.1
Fatty acid composition (%)
2.65% of C160 palmitic acid
C180 stearic acid 1.07%
C181 oleic acid 5.85%
13.06 percent of C182 linoleic acid
77.37 percent of C183 a-linolenic acid
Wherein, stearic acid and palmitic acid are saturated fatty acids.
After pre-germination incubation, the fatty acids had the following composition:
fatty acid composition (%)
2.6 percent of C160 palmitic acid
1.1 percent of C180 stearic acid
C181 oleic acid 5.5%
13.1 percent of C182 linoleic acid
77.37 percent of C183 a-linolenic acid
Therefore, after the cultivation and the pre-germination, the palmitic acid, the stearic acid, the linoleic acid and the alpha-linolenic acid are respectively adjusted to be 3.92%, 4.61%, 96.8% and 129.6% and 18.2% under the oleic acid, and the content of the alpha-linolenic acid is 66% before the pre-germination; after pregermination, the content of alpha-linolenic acid is 77.37%. Therefore, the content of alpha-linolenic acid in the cultivated perillaria seed oil subjected to pre-germination is obviously increased, and the cultivated pre-germination is beneficial to producing more alpha-linolenic acid and improving the quality of products.
Finally, the above embodiments are only intended to illustrate the technical solutions of the present invention and not to limit the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions, and all of them should be covered by the claims of the present invention.
Claims (3)
1. The perilla frutescens and pepper seasoning oil is characterized by comprising the following components in parts by weight: the perilla oil and the pepper extract comprise the following components in parts by weight: 90-96 parts of perilla oil and 4-10 parts of pepper extract.
2. A preparation method of perilla frutescens and pepper seasoning oil is characterized by comprising the following steps:
(1) sterilizing the surface of fructus Perillae, and culturing fructus Perillae at low temperature and in dark place for 12-16 days at 6-15 deg.C;
(2) squeezing the cultivated perilla seeds to obtain crushed perilla seeds, and leaching the crushed perilla seeds to obtain a leaching solution;
(3) extracting the leachate with supercritical CO2 to obtain separated oil;
(4) deacidifying, decoloring and deodorizing the separated oil to obtain refined perilla oil;
(5) adding the pepper extract into the refined perilla herb oil to obtain the perilla herb and pepper seasoning oil.
3. The preparation method of perilla frutescens and pepper flavoring oil as claimed in claim 2, characterized in that: the pepper extract is obtained by extracting pepper peels serving as a raw material by supercritical CO 2.
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208758A (en) * | 1998-07-02 | 1999-02-24 | 湖北李时珍保健油总公司 | Purple perilla oil and method for preparing same |
| CN1330872A (en) * | 2000-07-05 | 2002-01-16 | 四川省汉源外贸食品厂 | Chinese prickly ash smell type natural edible flavouring oil and its preparing process |
| CN103385314A (en) * | 2013-07-29 | 2013-11-13 | 山东三星玉米产业科技有限公司 | Flavor health-care blending oil and preparation method thereof |
| CN103756782A (en) * | 2014-02-12 | 2014-04-30 | 中国农业科学院油料作物研究所 | Vegetable oil preparation method |
| CN105614358A (en) * | 2014-10-27 | 2016-06-01 | 重庆市涪陵区屋机花椒种植场 | Production technology of microcapsule Chinese prickly ash powder or linolenic acid powder |
| CN105638926A (en) * | 2014-10-15 | 2016-06-08 | 王萍 | Healthcare edible oil |
| CN106561429A (en) * | 2016-10-26 | 2017-04-19 | 天津科技大学 | Method for improving unsaturated fatty acids in Acer truncatum seed kernel oil |
| CN106929155A (en) * | 2017-04-06 | 2017-07-07 | 何前文 | A kind of supercritical CO2The method for extracting Chinese prickly ash flavor substance |
| CN108998205A (en) * | 2018-07-30 | 2018-12-14 | 王忠良 | A kind of lacquer tree seed nuclei benevolence olein smelting method |
-
2021
- 2021-04-27 CN CN202110461787.1A patent/CN112998084A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208758A (en) * | 1998-07-02 | 1999-02-24 | 湖北李时珍保健油总公司 | Purple perilla oil and method for preparing same |
| CN1330872A (en) * | 2000-07-05 | 2002-01-16 | 四川省汉源外贸食品厂 | Chinese prickly ash smell type natural edible flavouring oil and its preparing process |
| CN103385314A (en) * | 2013-07-29 | 2013-11-13 | 山东三星玉米产业科技有限公司 | Flavor health-care blending oil and preparation method thereof |
| CN103756782A (en) * | 2014-02-12 | 2014-04-30 | 中国农业科学院油料作物研究所 | Vegetable oil preparation method |
| CN105638926A (en) * | 2014-10-15 | 2016-06-08 | 王萍 | Healthcare edible oil |
| CN105614358A (en) * | 2014-10-27 | 2016-06-01 | 重庆市涪陵区屋机花椒种植场 | Production technology of microcapsule Chinese prickly ash powder or linolenic acid powder |
| CN106561429A (en) * | 2016-10-26 | 2017-04-19 | 天津科技大学 | Method for improving unsaturated fatty acids in Acer truncatum seed kernel oil |
| CN106929155A (en) * | 2017-04-06 | 2017-07-07 | 何前文 | A kind of supercritical CO2The method for extracting Chinese prickly ash flavor substance |
| CN108998205A (en) * | 2018-07-30 | 2018-12-14 | 王忠良 | A kind of lacquer tree seed nuclei benevolence olein smelting method |
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