CN113662164A - Biological coupling oil extracted onion oil and preparation method thereof - Google Patents
Biological coupling oil extracted onion oil and preparation method thereof Download PDFInfo
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- CN113662164A CN113662164A CN202110936217.3A CN202110936217A CN113662164A CN 113662164 A CN113662164 A CN 113662164A CN 202110936217 A CN202110936217 A CN 202110936217A CN 113662164 A CN113662164 A CN 113662164A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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 invention relates to biological coupling oil extracted onion oil and a preparation method thereof, wherein the preparation method comprises the following steps: (1) cutting onion into pieces; (2) activating, proliferating and culturing strains; (3) inoculating the bacterium solution after the enrichment culture in the step (2) and the diced fresh onions according to the mass ratio of 1 (10-20), and putting into a heat-preservation tank for later use after uniformly stirring; (4) adding an oil solvent into the tank in the step (3), and performing standing fermentation culture; (5) after fermentation, coarse filtering the fermented onion dregs by using a 40-80 mesh screen, then carrying out filter pressing on the onion dregs by using a filter press, combining filtrate and press filtrate, and finally separating oil to obtain the onion oil. The onion oil with the special flavor prepared by the method has good smell, soft and natural fragrance, better preservation of flavor substances and strong onion special fragrance; belongs to a semi-fermented seasoning oil type product.
Description
Technical Field
The invention belongs to the field of food processing, relates to onion oil, improves the added value of onion processing, meets the requirement of the market on onion flavor, and particularly relates to biological fermentation type onion oil and a preparation method thereof.
Background
Onion oil is a flavoring agent in the food industry and a raw material of a plurality of functional foods, and has become a commodity which is not in demand in the international market in recent years. The onion oil in the market at present is a product distilled by normal-pressure steam, so that the high-quality onion oil is developed, the market prospect is wide, deep processing is lacked at present, and the scientific and technological content of the product is low.
The process for extracting the foreign onion oil also mostly adopts normal-pressure steam distillation, the product has bad smell and darker color, and mainly because the distillation temperature is high, when flavor substances are azeotroped with water, some thermally unstable active ingredients are degraded.
The invention adopts a novel biological coupling oil extraction method to prepare the onion oil. Compared with distillation extraction, the onion oil prepared by the method has the following advantages: (1) the flavor of the product is more natural and harmonious; (2) the variety of the fragrant substances is richer, and the fragrance is stronger; (3) energy-saving, belongs to normal-temperature self-extraction, and does not need distillation.
Disclosure of Invention
The invention aims to overcome the defects of an onion oil extraction process in the prior art, and provides a novel biological coupling oil extraction method for preparing onion oil; compared with the common physical preparation method, the seasoning oil prepared by the method has natural and soft fragrance, greatly improves the types and the contents of fragrance substances, and obviously improves the sensory preference. Secondly, the seasoning oil prepared by the non-heat source extraction method is not subjected to high-temperature treatment, so that the aims of saving energy and reducing consumption can be fulfilled.
The technical scheme adopted by the invention is as follows:
a preparation method of onion oil comprises the following steps:
(1) cutting onion into pieces;
(2) activating, proliferating and culturing strains;
(3) inoculating the bacterium solution after the enrichment culture in the step (2) and the diced fresh onions according to the mass ratio of 1 (10-20), and putting into a heat-preservation tank for later use after uniformly stirring;
(4) and (3) adding an oil solvent into the tank in the step (3), wherein the mass ratio of the added oil solvent to the onion is (1-2): 1, performing static fermentation culture at the fermentation temperature of 42-45 ℃ for 24-72 h;
(5) after fermentation, coarse filtering the fermented onion dregs by using a 40-80 mesh screen, then carrying out filter pressing on the onion dregs by using a filter press, combining filtrate and press filtrate, and finally separating oil to obtain the onion oil.
Further, the step (1) is to put the fresh onion into a dicing machine, and the fresh onion is diced into small blocks with the size of (0.5-5) mm multiplied by (0.5-5) mm for standby.
Further, the strain in the step (2) is one or more than two composite bacteria of lactobacillus rhamnosus, lactobacillus bulgaricus, bifidobacterium lactis, streptococcus thermophilus and leuconostoc mesenteroides.
Further, the formula of the culture medium for propagation culture in the step (2) is as follows: 2-5% of glucose, 0.5-1% of yeast powder, 0.5-1% of peptone, 0.01% of sodium dihydrogen phosphate, 0.01% of magnesium sulfate and 92.98-96.98% of sterile water; the percentage is mass percentage.
Further, the conditions of the proliferation culture in the step (2) are as follows: the culture temperature is 37-45 ℃, the rotation speed is 100-.
Further, the oil solvent is one or more than two compound oils of soybean oil, coconut oil, sesame oil, rapeseed oil and peanut oil.
Further, the fermentation period of the step (4) is 24-48 h.
Further, the separation step in the step (5) is to separate oil by standing for 24 hours or a centrifugal separator.
The invention also provides onion oil which is prepared by the method.
The invention has the advantages and positive effects that:
(1) the method of the invention, the onion oil is prepared by biological coupling extraction method, which provides a new realization way for the development of onion oil products;
(2) the flavor onion oil prepared by the method has good smell, soft and natural fragrance, better preservation of flavor substances and strong onion fragrance; belongs to a semi-fermentation type flavoring oil product.
(3) Compared with distillation extraction, the onion oil prepared by the method has the following advantages: 1) the flavor of the product is more natural and harmonious; 2) the variety of the fragrant substances is richer, and the fragrance is stronger; 3) energy-saving, belongs to normal-temperature self-extraction, and does not need distillation.
Drawings
FIG. 1 is a graph of comparative sensory evaluation tests of onion products prepared by different methods;
FIG. 2 is a flow chart of the preparation process of the method of the present invention.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1
A preparation method of onion oil comprises the following steps:
(1) weighing a certain mass of fresh onions, putting into a dicing machine, and cutting into small blocks with the size of 1mm multiplied by 1mm for later use;
(2) and (3) strain activation culture: selecting Bifidobacterium lactis as a strain, selecting a ring of single colony from an activation plate by using an inoculating needle or an inoculating ring, and inoculating the single colony in a liquid culture medium for enrichment culture; the formula of the activated proliferation culture medium (by mass percent) comprises 3 percent of glucose, 0.5 percent of yeast powder, 1 percent of peptone, 0.01 percent of sodium dihydrogen phosphate, 0.01 percent of magnesium sulfate and 95.48 percent of sterile water. The culture temperature is 42 ℃, the rotating speed is 100rpm, and the culture time is 48 h;
(3) inoculating the bacterium solution after the enrichment culture in the step (2) and the diced fresh onions according to the mass ratio of 1:15, and putting into a heat-preservation tank for later use after uniformly stirring;
(4) adding soybean oil into the pot in the step (3), wherein the mass ratio of the soybean oil to the onion is 1:1, performing standing fermentation culture at 42 ℃ for 48 h;
(5) after fermentation, coarsely filtering the fermented onion dregs by using a 80-mesh screen, then carrying out filter pressing on the onion dregs by using a filter press, combining filtrate and filter pressing liquid, standing for 24 hours, and collecting an oil phase after water and oil are separated to obtain an onion oil product.
Example 2:
a preparation method of onion oil comprises the following steps:
(1) weighing a certain mass of fresh onions, putting into a dicing machine, and cutting into small pieces with the size of 0.5mm multiplied by 0.5mm for later use;
(2) and (3) strain activation culture: the strain streptococcus thermophilus is selected. Selecting a single colony from a streptococcus thermophilus activation plate by using an inoculating needle or an inoculating loop, inoculating the single colony into a liquid culture medium for proliferation culture, wherein the formula of the activation proliferation culture medium (by mass percent) comprises 5% of glucose, 1% of yeast powder, 1% of peptone, 0.01% of sodium dihydrogen phosphate, 0.01% of magnesium sulfate and 92.98% of sterile water. The culture temperature is 45 ℃, the rotation speed is 200rpm, and the culture time is 36 h;
(3) inoculating the bacterium solution after the enrichment culture in the step 2 and the fresh cut onions according to the mass ratio of 1:20, stirring uniformly, and putting into a heat-preservation tank for later use
(4) Adding coconut oil into the tank in the step 3, wherein the mass ratio of the coconut oil to the onion is 1.5: 1; performing standing fermentation culture at 45 deg.C for 36 h;
(5) after fermentation, coarsely filtering the fermented onion dregs by using a 80-mesh screen, then carrying out filter pressing on the onion dregs by using a filter press, combining the filtered and pressed filtrate after filter pressing, and separating oil by using a disc separator to obtain the onion oil product.
Example 3
A preparation method of onion oil comprises the following steps:
(1) weighing a certain mass of fresh onions, putting into a dicing machine, and cutting into small blocks with the size of 1mm multiplied by 1mm for later use;
(2) and (3) strain activation culture: lactobacillus bulgaricus is selected. Selecting an environment-friendly lactobacillus gasseri single-strain colony from an activation flat plate by using an inoculation needle or an inoculation loop, and inoculating the colony in a liquid culture medium for enrichment culture; the formula of the activated proliferation culture medium (by mass percent) comprises 4 percent of glucose, 1 percent of yeast powder, 0.5 percent of peptone, 0.01 percent of sodium dihydrogen phosphate, 0.01 percent of magnesium sulfate and 94.48 percent of sterile water. The culture temperature is 45 ℃, the rotation speed is 200rpm, and the culture time is 36 h;
(3) inoculating the bacterium solution after the enrichment culture in the step 2 and the cut fresh onions according to the mass ratio of 1:15, stirring uniformly, and putting into a heat-preservation tank for later use
(4) Adding soybean oil into the pot in the step 3, wherein the mass ratio of the soybean oil to the onion is 1: 1; performing standing fermentation culture at 45 deg.C for 48 h;
(5) after fermentation, coarsely filtering the fermented onion dregs by using a 80-mesh screen, then carrying out filter pressing on the onion dregs by using a filter press, combining the filtered and pressed filtrate after filter pressing, standing for 24h, and collecting an oil phase after water and oil are separated to obtain an onion oil product.
Comparative example 1
A preparation method of a product for extracting onion oil by conventional water distillation comprises the following steps:
(1) weighing fresh onion with a certain mass, mashing the onion into paste by a homogenizer, adding water according to the mass ratio of 1:1, placing the paste in a container, carrying out enzymolysis for 1.5h by cellulase at the temperature of 30-40 ℃, inactivating enzyme, and filtering and removing slag for later use; wherein the addition amount of the cellulase is 0.2 percent of the mass of the onion;
(2) adding an extractant dichloromethane (mass ratio is 2:1) into the filtrate, and then carrying out reduced pressure distillation extraction to obtain an extract;
(3) removing the organic solvent in the extract, heating in a constant-temperature water bath to remove the organic solvent in the extract to obtain the onion essential oil;
(4) dissolving the extracted onion essential oil in edible oil according to the mass of the onion essential oil (the mass of the onion used in the example/the mass of the enzymolysis onion) to be used as a comparison standard sample;
the onion oil prepared by the method of example 1 and comparative example 1 was subjected to sensory evaluation comparison and identification of the components for the mass analysis.
The sensory evaluation method comprises the following steps:
the onion oils prepared in example 1 (inventive method) and comparative example 1 (distillation extraction) were evaluated in independent environments for cooking sensation, harmony, fullness, characteristic, palatability and aftertaste (scores of 0-9, scores of evaluation described in table 1), and the average results are shown in fig. 1. as can be seen from fig. 1, the product of example 1 is superior to the product of comparative example 1 in cooking sensation, harmony, fullness, palatability and aftertaste except for the characteristic evaluation, and the method of the present invention is significantly superior to the method of comparative example 1.
TABLE 1 sensory evaluation definition
The gas quality analysis method comprises the following steps:
mass spectrum conditions: ion source temperature: 230 ℃, transmission line temperature: 240 ℃, quadrupole, 150 ℃, qualitative using a full SCAN mode (SCAN) and quantitative using a selective ion SCAN mode (SIM)
Column temperature procedure: the initial temperature was 37 ℃ and held for 2min, rising at a rate of 0.5 ℃/min to 41 ℃, then at 10 ℃/min to 180 ℃ and then at l5 ℃/min to 210 ℃ and held for 2 min. Carrier gas (high purity helium): 1:1 split-flow sample injection.
Sample inlet temperature: at 260 ℃.
The results of the identification analysis are shown in table 2:
table 2: identification and analysis table for gas analysis components of onion oil prepared by two different methods
As can be seen from Table 2, the onion oil developed by the method of the present invention has significantly increased types of flavor substances compared with the onion oil product directly extracted by distillation, and the flavor substances have an important role in aroma generation, so that the onion oil prepared by the present invention has better flavor and better taste. The results of the gas analysis were also consistent with the sensory evaluation results.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (9)
1. The preparation method of the onion oil is characterized by comprising the following steps: the method comprises the following steps:
(1) cutting onion into pieces;
(2) activating, proliferating and culturing strains;
(3) inoculating the bacterium solution after the enrichment culture in the step (2) and the diced fresh onions according to the mass ratio of 1 (10-20), and putting into a heat-preservation tank for later use after uniformly stirring;
(4) and (3) adding an oil solvent into the tank in the step (3), wherein the mass ratio of the added oil solvent to the onion is (1-2): 1, performing static fermentation culture at the fermentation temperature of 42-45 ℃ for 24-72 h;
(5) after fermentation, coarse filtering the fermented onion dregs by using a 40-80 mesh screen, then carrying out filter pressing on the onion dregs by using a filter press, combining filtrate and press filtrate, and finally separating oil to obtain the onion oil.
2. The method for preparing onion oil according to claim 1, wherein: the step (1) is to put the fresh onion into a dicing machine, and the fresh onion is diced into small blocks with the size of (0.5-5) mm multiplied by (0.5-5) mm for standby.
3. The method for preparing onion oil according to claim 1, wherein: the strain in the step (2) is one or more than two composite bacteria of lactobacillus rhamnosus, lactobacillus bulgaricus, bifidobacterium lactis, streptococcus thermophilus and leuconostoc mesenteroides.
4. The method for preparing onion oil according to claim 1, wherein: the formula of the culture medium for propagation culture in the step (2) is as follows: 2-5% of glucose, 0.5-1% of yeast powder, 0.5-1% of peptone, 0.01% of sodium dihydrogen phosphate, 0.01% of magnesium sulfate and 92.98-96.98% of sterile water; the percentage is mass percentage.
5. The method for preparing onion oil according to claim 1, wherein: the conditions of proliferation culture in the step (2) are as follows: the culture temperature is 37-45 ℃, the rotation speed is 100-.
6. The method for preparing onion oil according to claim 1, wherein: the oil solvent is one or more of compound oil of soybean oil, coconut oil, sesame oil, rapeseed oil and peanut oil.
7. The method for preparing onion oil according to claim 1, wherein: the fermentation period of the step (4) is 24-48 h.
8. The method for preparing onion oil according to claim 1, wherein: the separation step in the step (5) is to separate oil by standing for 24 hours or a centrifugal separator.
9. An onion oil, which is characterized in that: the onion oil is produced by the method of any one of claims 1 to 8.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911134A (en) * | 2015-07-01 | 2015-09-16 | 光明乳业股份有限公司 | Leuconostoc mesenteroides and application thereof in cheese production |
| CN108977269A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of onion oil and preparation method thereof |
| CN111172069A (en) * | 2020-01-06 | 2020-05-19 | 广东嘉士利食品集团有限公司 | Production method of fermented onion juice |
| CN111165715A (en) * | 2020-01-06 | 2020-05-19 | 广东嘉士利食品集团有限公司 | Production method of fermented onion juice |
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- 2021-08-16 CN CN202110936217.3A patent/CN113662164A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911134A (en) * | 2015-07-01 | 2015-09-16 | 光明乳业股份有限公司 | Leuconostoc mesenteroides and application thereof in cheese production |
| CN108977269A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of onion oil and preparation method thereof |
| CN111172069A (en) * | 2020-01-06 | 2020-05-19 | 广东嘉士利食品集团有限公司 | Production method of fermented onion juice |
| CN111165715A (en) * | 2020-01-06 | 2020-05-19 | 广东嘉士利食品集团有限公司 | Production method of fermented onion juice |
Non-Patent Citations (2)
| Title |
|---|
| 刘立明等: "有机酸工艺学", 中国轻工业出版社, pages: 317 * |
| 贺晓萌等: "油浸提取洋葱油工艺研究", 《中国调味品》, no. 11 * |
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