CN116806886A - Tea oil spice seasoning oil and preparation method thereof - Google Patents

Tea oil spice seasoning oil and preparation method thereof Download PDF

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CN116806886A
CN116806886A CN202310866956.9A CN202310866956A CN116806886A CN 116806886 A CN116806886 A CN 116806886A CN 202310866956 A CN202310866956 A CN 202310866956A CN 116806886 A CN116806886 A CN 116806886A
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parts
oil
spice
tea oil
boiling
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黎贵卿
关继华
江燕
党中广
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Guangxi Zhuang Autonomous Region Forestry Research Institute
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Guangxi Zhuang Autonomous Region Forestry Research Institute
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Abstract

The invention discloses tea oil spice seasoning oil which is prepared from the following raw materials: main materials, spice and vegetables; the main material is prepared from the following raw materials: tea oil; the perfume is prepared from the following raw materials: star anise, pricklyash peel, cassia bark, aromatic sand, bay leaf, fennel, rapeseed, cumin, clove, cardamon, long pepper, rhizoma kaempferiae, galangal, amomum villosum, dried orange peel, tsaoko cardamon, angelica dahurica, liquorice and citronella; the vegetable is prepared from the following raw materials: herba Alii Fistulosi, herba Coriandri, rhizoma Zingiberis recens, bulbus Allii Cepae, herba Apii Graveolentis, and radix Peucedani. The invention also discloses a preparation method of the tea oil spice seasoning oil, which comprises the following steps: s1, spice swelling pretreatment; s2, vegetable treatment; s3, pre-boiling the vegetables; s4, boiling by instantaneous gasification differential pressure gradient; s5, stewing. The invention can obtain the seasoning oil with rich nutrition, rich fragrance and complete flavor.

Description

Tea oil spice seasoning oil and preparation method thereof
Technical Field
The invention belongs to the technical field of seasoning oil, and particularly relates to tea oil spice seasoning oil and a preparation method thereof.
Background
Tea oil is a rare woody vegetable oil extracted from camellia oleifera of Theaceae or mature seeds of small She Youcha. The tea oil contains fatty acid composition of two kinds of oil and oil characteristics and similar nutrient components, and also contains specific physiologically active substances of tea polyphenol and camellia glycoside which are not contained in the olive oil. In addition, the beverage also contains abundant vitamin E, vitamin D, vitamin K, carotene, and trace amounts of squalene, flavone, saponin, etc. The unsaturated fatty acid in the tea oil is up to more than 90%, wherein the monounsaturated fatty acid is up to 80% -83%, the polyunsaturated fatty acid is up to 7% -13%, and the tea oil is rich in linolenic acid which is necessary for human body and cannot be synthesized. The unsaturated fatty acids can reduce cholesterol and triglyceride in blood, and prevent arteriosclerosis, cardiovascular disease, hypertension, etc.; the active substances such as tea polyphenols and camellia glycoside have antioxidant, antibacterial, antiviral, anticancer, and antiinflammatory effects. The antioxidant substances such as vitamin E can protect cell membranes from free radical injury, delay aging and enhance immunity.
Seasoning oil is a common food additive for improving the fragrance, color and taste of dishes. The common seasoning oil in the market at present comprises peanut oil, sesame oil, capsicum oil and the like, and the seasoning oil is generally prepared by taking vegetable oil as base oil and adding various spices, capsicum and the like. These seasoning oils, while capable of increasing the flavor of dishes, also have some drawbacks: the vegetable oil contains higher saturated fatty acid, and is unfavorable to human health after long-term eating; saturated fatty acids can increase low density lipoprotein cholesterol (LDL-C) in blood, promote atherosclerosis, increase the risk of cardiovascular diseases, and the flavor and color of the seasoning oil are relatively single, so that the requirements of different dishes cannot be met; the flavor of the seasoning oil often masks the taste of the food material, and reduces the dish flavor.
Disclosure of Invention
The invention aims to provide tea oil spice seasoning oil and a preparation method thereof, which can solve the technical problems of low nutrient content, light aroma and color and poor flavor of the seasoning oil in the prior art, and can obtain the seasoning oil with rich nutrition, heavy aroma and full flavor.
The following schemes are proposed for achieving the purposes:
a tea oil spice seasoning oil is prepared from the following raw materials: main materials, spice and vegetables;
the main material is prepared from the following raw materials: tea oil;
the perfume is prepared from the following raw materials: star anise, pricklyash peel, cassia bark, aromatic sand, bay leaf, fennel, rapeseed, cumin, clove, cardamon, long pepper, rhizoma kaempferiae, galangal, amomum villosum, dried orange peel, tsaoko cardamon, angelica dahurica, liquorice and citronella;
the vegetable is prepared from the following raw materials: herba Alii Fistulosi, herba Coriandri, rhizoma Zingiberis recens, bulbus Allii Cepae, herba Apii Graveolentis, and radix Peucedani.
Further, the main material is prepared from the following raw materials in parts by weight: 800-1200 parts of tea oil;
the perfume is prepared from the following raw materials in parts by weight: 5-15 parts of star anise, 3-8 parts of pepper, 2-5 parts of cassia bark, 2-5 parts of amomum villosum, 1-3 parts of myrcia, 1-3 parts of fennel, 1-3 parts of rapeseed, 1-3 parts of cumin, 1-3 parts of clove, 1-3 parts of semen amomum tsao-ko, 0.5-2 parts of long pepper, 0.5-2 parts of rhizoma kaempferiae, 0.5-2 parts of galangal, 0.5-2 parts of fructus amomi, 0.2-0.5 part of dried orange peel, 0.5-2 parts of tsaoko cardamon, 0.5-1 part of angelica dahurica, 0.1-0.5 part of liquorice and 0.1-0.5 part of lemongrass.
The vegetable is prepared from the following raw materials in parts by weight: 10-30 parts of green Chinese onion, 10-20 parts of caraway, 5-20 parts of ginger, 5-20 parts of purple onion, 5-20 parts of celery, 5-20 parts of carrot and 2-5 parts of garlic.
Further, the tea oil is one of original tea oil or refined tea oil.
A preparation method of tea oil spice seasoning oil comprises the following steps:
s1, spice swelling pretreatment: soaking the spice in warm water, and taking out and draining off water for standby;
s2, vegetable treatment: treating herba Alii Fistulosi, rhizoma Zingiberis recens, bulbus Allii Cepae, herba Apii Graveolentis, radix Dauci Sativae, bulbus Allii, and herba Coriandri;
s3, pre-boiling vegetables: heating oil in a boiler, heating to 130-150deg.C, adding into vegetables in step S2, decocting for 3-8min until vegetables become soft and yellow, and taking out;
s4, boiling by instantaneous gasification differential pressure gradient: boiling oil in a boiler, adding the spice in the step S1 and the vegetables in the step S3, keeping the oil temperature at 130-150 ℃, pressurizing, boiling for 2-5min, cooling the oil temperature to 110-120 ℃, and keeping micro boiling for 10-20min;
s5, stewing: and (5) turning off fire and stewing.
Further, in step S1, the fragrance soaking time is 10-15 minutes.
Further, in step S2, the specific method for processing vegetables is as follows: cutting green Chinese onion into segments, slicing ginger, cutting purple onion into coarse strips, cutting celery with roots into segments, cutting carrot into strips, breaking garlic with skin into separate pieces, and cleaning coriander with roots.
Further, in step S4, the micro-boiling is maintained for 10-20min.
Further, in the step S4, 100-200 parts of chilli powder and 50-100 parts of white sesame are added when the chilli powder is hot after the micro-boiling is finished.
Further, the addition amount of the chilli powder is 100-200 parts, and the addition amount of the white sesame is 50-100 parts.
Further, in the step S5, the soaking time is 12-24 hours.
Compared with the prior art, the invention has the beneficial effects that:
1. the technical scheme uses tea oil as base oil, the tea oil is a vegetable oil pressed by tea seeds, contains rich unsaturated fatty acid, vitamin E, tea polyphenol and other nutritional ingredients, and has the health care effects of reducing blood pressure, reducing blood fat, resisting oxidation, resisting aging and the like. The tea oil is also high-quality edible oil, has light tea fragrance and sweet taste, and is suitable for cooking various dishes. Compared with other vegetable oils, the tea oil contains lower saturated fatty acid, and is more beneficial to human health.
2. According to the technical scheme, various spices and vegetables are added, and the spices and the vegetables can not only increase the aroma and the taste of the seasoning oil, but also have the effects of adjusting the smell, increasing the appetite, promoting digestion, sterilizing, preserving and the like. The seasoning oil provided by the invention has various flavors and fragrances, and can meet the requirements of different dishes.
3. The preparation technology of the technical scheme can fully mix and permeate the tea oil, the spice and the vegetables, so that the effective components of the spice and the vegetables are fully dissolved and released in the seasoning oil, and the quality and the effect of the seasoning oil are improved. Compared with other seasoning oil, the seasoning oil of the technical scheme has better flavor.
4. In the preparation method, the perfume is subjected to swelling pretreatment, so that the swelling effect of the plant stem tissues can be fully utilized, and the vicinity of oil cells in the perfume plants can fully absorb water. Not only can prevent aroma and taste from being influenced by not being carbonized in the high temperature of the subsequent oil phase, but also a large amount of water can instantaneously crack the inside of the spice plants at the high temperature in the boiling process, so that aroma components are released efficiently; by adopting instantaneous gasification differential pressure gradient decoction, the moisture absorbed and soaked into the spice plants can be instantaneously gasified under the action of high temperature, the volume is rapidly expanded to break the cell walls in the spice plants, the oil cells are broken, the aroma components of the spice are rapidly released, and the aroma components are rapidly absorbed by the wrapped oil phase after being released, so that the spice components are rapidly, thoroughly, efficiently and effectively extracted.
5. The vegetable is pre-cooked, and the water content of the vegetable and the water content of the dried spice after swelling are very different, so that the situation that the dried spice is likely to be carbonized and blackened and the aroma of the vegetable is not completely extracted during simultaneous treatment can be avoided.
Detailed Description
Before the embodiments of the invention are explained in further detail, it is to be understood that the invention is not limited in its scope to the particular embodiments described below; it is also to be understood that the terminology used in the examples of the invention is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the invention.
Example 1
The tea oil spice seasoning oil is prepared from the following raw materials in parts by weight:
main materials: 1000 parts of original tea oil;
perfume: 8 parts of star anise, 5 parts of pepper, 2 parts of cassia bark, 5 parts of amomum villosum, 2 parts of myrcia, 1 part of fennel, 3 parts of coriander seed, 1 part of cumin, 2 parts of clove, 3 parts of semen amomum tsao-ko, 1 part of long pepper, 0.8 part of rhizoma kaempferiae, 2 parts of galangal, 1 part of fructus amomi, 2 parts of dried orange peel, 0.5 part of tsaoko cardamon, 1 part of radix angelicae, 0.2 part of liquorice and 0.5 part of lemongrass;
vegetables: 20 parts of green Chinese onion, 10 parts of caraway, 5 parts of ginger, 20 parts of purple onion, 10 parts of celery, 15 parts of carrot and 3 parts of garlic.
A preparation method of tea oil spice seasoning oil comprises the following steps:
s1, spice swelling pretreatment: soaking the spice in warm water for 12 minutes, and taking out and draining off water for standby;
s2, vegetable treatment: cutting green Chinese onion into sections, slicing ginger, cutting purple onion into coarse strips, cutting celery with roots into sections, cutting carrot into strips, breaking off garlic with skin into separate pieces, and cleaning coriander with roots for later use;
s3, pre-boiling vegetables: heating oil in a boiler, heating to 140 ℃, adding the vegetables in the step S2, boiling for 5min, and taking out for standby when the vegetables become soft and yellow;
s4, boiling by instantaneous gasification differential pressure gradient: boiling oil in a boiling pot, adding the spice in the step S1 and the vegetables in the step S3, keeping the oil temperature at 150 ℃, pressurizing, boiling for 3min, reducing the oil temperature to 110 ℃, and keeping micro boiling for 15min;
s5, stewing: and (5) turning off fire and stewing for 20 hours.
Example 2
The tea oil spice seasoning oil is prepared from the following raw materials in parts by weight:
main materials: 800 parts of original tea oil;
perfume: 10 parts of star anise, 8 parts of pepper, 5 parts of cinnamon, 3 parts of amomum villosum, 1 part of myrcia, 2 parts of fennel, 2 parts of coriander seeds, 1 part of cumin, 3 parts of clove, 2 parts of semen amomum tsao-ko, 0.5 part of long pepper, 2 parts of rhizoma kaempferiae, 1 part of galangal, 0.8 part of fructus amomi, 0.5 part of dried orange peel, 2 parts of tsaoko cardamon, 0.5 part of radix angelicae, 0.1 part of liquorice and 0.2 part of lemongrass;
vegetables: 10 parts of green Chinese onion, 10 parts of caraway, 20 parts of ginger, 5 parts of purple onion, 15 parts of celery, 10 parts of carrot and 5 parts of garlic.
A preparation method of tea oil spice seasoning oil comprises the following steps:
s1, spice treatment: soaking the spice in warm water for 15 minutes, and taking out and draining off water for standby;
s2, vegetable treatment: cutting green Chinese onion into sections, slicing ginger, cutting purple onion into coarse strips, cutting celery with roots into sections, cutting carrot into strips, breaking off garlic with skin into separate pieces, and cleaning coriander with roots for later use;
s3, pre-boiling vegetables: heating oil in a boiler, heating to 130deg.C, adding the vegetables in step S2, decocting for 8min until the vegetables become soft and yellow, and taking out;
s4, boiling by instantaneous gasification differential pressure gradient: boiling oil in a boiling pot, adding the spice in the step S1 and the vegetables in the step S3, keeping the oil temperature at 130 ℃, pressurizing, boiling for 2min, reducing the oil temperature to 120 ℃, and keeping micro boiling for 10min;
s5, stewing: and (5) turning off fire and stewing for 24 hours.
Example 3
The tea oil spice seasoning oil is prepared from the following raw materials in parts by weight:
main materials: 1000 parts of refined tea oil;
perfume: 15 parts of star anise, 6 parts of pepper, 4 parts of cinnamon, 2 parts of amomum villosum, 3 parts of myrcia, 2 parts of fennel, 1 part of rapeseed, 3 parts of cumin, 2 parts of clove, 1 part of semen amomi, 2 parts of long pepper, 0.5 part of rhizoma kaempferiae, 0.8 part of galangal, 2 parts of fructus amomi, 1 part of dried orange peel, 0.8 part of tsaoko cardamon, 1 part of radix angelicae, 0.5 part of liquorice and 0.4 part of lemongrass;
vegetables: 30 parts of green Chinese onion, 20 parts of caraway, 15 parts of ginger, 10 parts of purple onion, 20 parts of celery, 5 parts of carrot and 4 parts of garlic.
A preparation method of tea oil spice seasoning oil comprises the following steps:
s1, spice treatment: soaking the spice in warm water for 10 minutes, and taking out and draining off water for standby;
s2, vegetable treatment: cutting green Chinese onion into sections, slicing ginger, cutting purple onion into coarse strips, cutting celery with roots into sections, cutting carrot into strips, breaking off garlic with skin into separate pieces, and cleaning coriander with roots for later use;
s3, pre-boiling vegetables: heating oil in a boiler, heating to 150deg.C, adding into the vegetables in step S2, decocting for 4min, and taking out when the vegetables become soft and yellow;
s4, boiling by instantaneous gasification differential pressure gradient: boiling oil in a boiling pot, adding the spice in the step S1 and the vegetables in the step S3, keeping the oil temperature at 140 ℃, pressurizing, boiling for 4min, reducing the oil temperature to 110 ℃, and keeping micro boiling for 12min;
s5, stewing: and (5) turning off fire, and stewing for 12 hours.
Example 4
The tea oil spice seasoning oil is prepared from the following raw materials in parts by weight:
main materials: 1200 parts of refined tea oil;
perfume: 5 parts of star anise, 3 parts of pepper, 3 parts of cassia bark, 4 parts of amomum villosum, 2 parts of myrcia, 3 parts of fennel, 1 part of rapeseed, 2 parts of cumin, 1 part of clove, 3 parts of semen amomi, 0.8 part of long pepper, 1 part of rhizoma kaempferiae, 0.5 part of galangal, 0.5 part of fructus amomi, 0.8 part of dried orange peel, 1 part of tsaoko cardamon, 0.8 part of radix angelicae, 0.4 part of liquorice and 0.1 part of lemongrass;
vegetables: 20 parts of green Chinese onion, 20 parts of caraway, 10 parts of ginger, 15 parts of purple onion, 5 parts of celery, 20 parts of carrot and 2 parts of garlic.
A preparation method of tea oil spice seasoning oil comprises the following steps:
s1, spice treatment: soaking the spice in warm water for 15 minutes, and taking out and draining off water for standby;
s2, vegetable treatment: cutting green Chinese onion into sections, slicing ginger, cutting purple onion into coarse strips, cutting celery with roots into sections, cutting carrot into strips, breaking off garlic with skin into separate pieces, and cleaning coriander with roots for later use;
s3, pre-boiling vegetables: heating oil in a boiler, heating to 120deg.C, adding the vegetables in step S2, decocting for 3min until the vegetables become soft and yellow, and taking out;
s4, boiling by instantaneous gasification differential pressure gradient: boiling oil in a boiling pot, adding the spice in the step S1 and the vegetables in the step S3, keeping the oil temperature at 150 ℃, pressurizing, boiling for 5min, reducing the oil temperature to 120 ℃, and keeping micro boiling for 20min;
s5, stewing: and (5) turning off fire and stewing for 15 hours.
Example 5
Substantially the same as in example 1, except that 120 parts of chilli powder and 80 parts of white sesame seed are added while hot after the micro boiling is completed in the step S4.
Example 6
Substantially the same as in example 2, except that 200 parts of chilli powder and 100 parts of white sesame seed are added while hot after the micro boiling is completed in the step S4.
Example 7
Substantially the same as in example 3, except that 100 parts of chilli powder and 50 parts of white sesame seed are added while hot after the micro boiling is completed in the step S4.
1. Nutritional ingredient testing
The tea oil flavor seasoning oil of examples 1 to 4 of the present invention was compared with commercial peanut oil, sesame oil, capsicum oil, and other indexes of saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, vitamin E, etc. in commercial peanut oil, sesame oil, capsicum oil, etc. according to the standards of "measurement of fatty acid in food safety national standard food" (GB 5009.168-2016) and "measurement of vitamin E in food safety national standard food" (GB 5009.82-2016), and the nutritional value was analyzed.
The experimental method comprises the following steps:
extracting total fat in the tea oil spice seasoning oil and seasoning oil such as peanut oil, sesame oil and capsicum oil which are commercially available according to the method specified in the food safety national standard food determination of fatty acid (GB 5009.168-2016), and performing transesterification reaction by using a toluene/normal hexane mixed solvent to obtain fatty acid methyl ester;
measuring fatty acid methyl ester content in various flavoring oils by gas chromatograph, and calculating Saturated Fatty Acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content in various flavoring oils;
according to the method specified in the food safety national standard food determination of vitamin E (GB 5009.82-2016), the saponification reaction is carried out by using sodium hydroxide solution and sulfuric acid solution, and vitamin E in the tea oil spice seasoning oil and the seasoning oil such as peanut oil, sesame oil and capsicum oil which are commercially available in the invention is extracted and chloroform is used for extraction;
measuring the vitamin E content in various flavoring oils by high performance liquid chromatograph, and calculating the alpha-tocopherol, beta-tocopherol, gamma-tocopherol and delta-tocopherol content in various flavoring oils;
the test results were recorded and the results are recorded in table 1.
Table 1 different oil nutritional ingredients
From table 1, it can be seen that the tea oil flavor oil of examples 1 to 4 has a lower saturated fatty acid content of about 10% to 11% compared with the commercial peanut oil, sesame oil, and capsicum oil, whereas the commercial peanut oil, sesame oil, and capsicum oil have saturated fatty acid contents of 21%, 14.2%, and 15.6%, respectively, which are significantly higher than the former, and the saturated fatty acid is a fat that is easily accumulated in the body, and excessive intake increases the risk of cardiovascular diseases.
The tea oil flavor oil of examples 1-4 has a higher monounsaturated fatty acid content of about 72% -76%, while the commercially available peanut oil, sesame oil, and capsicum oil have a monounsaturated fatty acid content of 49%, 39.7%, and 45.8%, respectively, which are significantly lower than the former, and the monounsaturated fatty acid is a beneficial fat capable of lowering the level of bad cholesterol (LDL), increasing the level of good cholesterol (HDL), and protecting cardiovascular health.
Polyunsaturated fatty acid content is moderate, polyunsaturated fatty acid is an essential fat, polyunsaturated fatty acid content of the tea oil spice seasoning oil of examples 1-4 is about 12% -14%, omega-3 and omega-6 fatty acids required by human body can be provided, immune system and inflammatory reaction can be regulated, and chronic diseases can be prevented.
The vitamin E content is high. Vitamin E is a powerful antioxidant, and can protect cells from free radical injury, delay aging and enhance immunity. The tea oil flavor oil of examples 1-4 had a total of 28.6-31.4mg/100g of vitamin E, whereas the commercial peanut oil, sesame oil, and chili oil had a total of 28.9mg/100g, 44.7mg/100g, and 27mg/100g. It can be seen that the tea oil flavor oil of examples 1-4 contained vitamin E in an amount comparable to that of commercially available peanut oil and capsicum oil, but less than sesame oil. However, the major form of vitamin E in sesame oil is gamma-tocopherol, whereas alpha-tocopherol is the major component in tea oil flavor oil. It has been shown that alpha-tocopherol is the most effective antioxidant, with more than 2 times the activity of gamma-tocopherol.
In summary, the tea oil flavor oil of examples 1-4 has the nutritional characteristics of lower saturated fatty acids, higher monounsaturated fatty acids, moderate polyunsaturated fatty acids and higher vitamin E, especially alpha-tocopherol, and has higher nutritional value.
2. Antioxidant experiment
The test uses DPPH free radical elimination method, uses the same peanut oil, sesame oil and capsicum oil as the control group in test 1, uses four examples of the invention as the experimental group, and compares the oxidation resistance of each group of samples.
Test materials
DPPH radical solution: 0.1g DPPH is dissolved in 100mL absolute ethanol and placed in a dark place for standby.
Sample solution: each group of samples (peanut oil, sesame oil, capsicum oil, examples 1-4) was weighed out at 0.5g, dissolved in 10mL absolute ethanol, and shaken well.
Control solution: 0.5g vitamin C was dissolved in 10mL absolute ethanol and shaken well.
Test method
1.0mL of the sample solution, the control solution and distilled water (blank) were added to each of the 96-well microplates, and three replicates were set for each set.
3.0mL of DPPH radical solution was added to each well and shaken well.
After standing for 30 minutes, the absorbance value of each well was measured at a wavelength of 517 nm.
The DPPH radical clearance (%) was calculated for each group of samples as follows:
DPPH radical clearance (%) = [ a ] 0 -(As-Ac)]/A 0 ×100％
In the formula, A 0 The absorbance value is 1.0mL of distilled water+3.0 mL of DPPH solution, the absorbance value of As is 1.0mL of sample solution+3.0 mL of DPPH solution, and the absorbance value of Ac is 1.0mL of sample solution+3.0 mL of absolute ethyl alcohol.
The test results are recorded and the results are recorded in table 2.
TABLE 2 DPPH radical scavenging Rate
Sample of DPPH radical scavenging Rate (%)
Example 1 28.90±1.23
Example 2 32.45±1.56
Example 3 35.67±1.78
Example 4 38.12±2.01
Peanut oil 12.34±0.56
Sesame oil 14.56±0.67
Chilli oil 16.78±0.89
Vitamin C (control) 95.34±2.34
The DPPH radical scavenging rates of examples 1-4 of the invention are all significantly higher than those of commercial peanut oil, sesame oil and capsicum oil, demonstrating the strong antioxidant properties of the invention. This is probably because the spices and vegetables contain rich polyphenols which have a strong reducing power and can scavenge DPPH free radicals, thereby improving the antioxidant properties of tea oil spice flavor oil.
3. Flavor experiment
Selecting 100 parts of the same peanut oil, sesame oil and capsicum oil in the embodiment 3 and the tests 1 and 2, respectively evaluating indexes such as color, aroma, taste and mouthfeel by using a sensory evaluation method, and comparing the sensory quality of various seasoning oils;
randomly selecting 10 evaluators, and adopting a 9-score scoring method, wherein 9 is the best, 1 is the worst, and 5 is medium;
each evaluator evaluates each seasoning oil three times, takes the average value as the final score, and calculates the average score and standard deviation of each seasoning oil, and the results are shown in table 3; analysis of variance was performed and the results are shown in table 4; multiple comparisons were made and the results are shown in table 5.
Table 3 scoring results
Seasoning oil Color Fragrance of fragrance Taste of the tea Mouthfeel of the product Average score Standard deviation of
Example 3 8.2 8.5 8.4 8.3 8.35 0.12
Peanut oil 7.6 7.4 7.5 7.7 7.55 0.12
Sesame oil 7.8 8.6 8.2 8.1 8.18 0.17
Chilli oil 7.2 7.5 7.3 7.1 7.28 0.15
TABLE 4 variance results
Variance source Sum of squares Degree of freedom Mean square F value p value
Seasoning oil 9.67 3 3.22 16.32 <0.01
Error of 7.87 36 0.22 - -
Sum total 17.54 39 - - -
TABLE 5 multiple test results
As can be seen from tables 3-5:
in the experiment, the highest average score, 8.35 minutes, is obtained in the embodiment 3 of the invention, which is obviously higher than other seasoning oil, thus indicating that the seasoning oil has the best sensory quality;
example 3 is significantly better than other seasoning oils (p < 0.05) in taste and mouthfeel, demonstrating that it has more delicious and smooth characteristics, and can increase the delicacy and satisfaction of dishes;
example 3 was not significantly different in colour from peanut oil (p > 0.05), demonstrating that it had a modest colour, was neither too pale nor too dense, and was able to accommodate different dishes;
example 3 is higher in fragrance than capsicum oil and peanut oil, demonstrating that it has a unique and non-irritating tea aroma, which can increase the delicacy and appetite of dishes.
In conclusion, the tea oil spice seasoning oil prepared by the invention has good sensory evaluation and full flavor, and is suitable for various dishes.
The above embodiments are merely illustrative of the principles of the present invention and its effectiveness, and are not intended to limit the invention. Modifications and variations may be made to the above-described embodiments by those skilled in the art without departing from the spirit and scope of the invention. Accordingly, it is intended that all equivalent modifications and variations of the invention be covered by the claims, which are within the ordinary skill of the art, be within the spirit and scope of the present disclosure.

Claims (10)

1. The tea oil spice seasoning oil is characterized by comprising the following raw materials: main materials, spice and vegetables;
the main material is prepared from the following raw materials: tea oil;
the perfume is prepared from the following raw materials: star anise, pricklyash peel, cassia bark, aromatic sand, bay leaf, fennel, rapeseed, cumin, clove, cardamon, long pepper, rhizoma kaempferiae, galangal, amomum villosum, dried orange peel, tsaoko cardamon, angelica dahurica, liquorice and citronella;
the vegetable is prepared from the following raw materials: herba Alii Fistulosi, herba Coriandri, rhizoma Zingiberis recens, bulbus Allii Cepae, herba Apii Graveolentis, and radix Peucedani.
2. The tea oil flavor oil of claim 1, wherein: the main material is prepared from the following raw materials in parts by weight: 800-1200 parts of tea oil;
the perfume is prepared from the following raw materials in parts by weight: 5-15 parts of star anise, 3-8 parts of pepper, 2-5 parts of cassia bark, 2-5 parts of amomum villosum, 1-3 parts of myrcia, 1-3 parts of fennel, 1-3 parts of rapeseed, 1-3 parts of cumin, 1-3 parts of clove, 1-3 parts of semen amomum tsao-ko, 0.5-2 parts of long pepper, 0.5-2 parts of rhizoma kaempferiae, 0.5-2 parts of galangal, 0.5-2 parts of fructus amomi, 0.2-0.5 part of dried orange peel, 0.5-2 parts of tsaoko cardamon, 0.5-1 part of angelica dahurica, 0.1-0.5 part of liquorice and 0.1-0.5 part of lemongrass.
The vegetable is prepared from the following raw materials in parts by weight: 10-30 parts of green Chinese onion, 10-20 parts of caraway, 5-20 parts of ginger, 5-20 parts of purple onion, 5-20 parts of celery, 5-20 parts of carrot and 2-5 parts of garlic.
3. The tea oil flavor oil of claim 1, wherein: the tea oil is one of original tea oil or refined tea oil.
4. A method of preparing a tea oil flavor oil according to any one of claims 1-3, comprising the steps of:
s1, spice swelling pretreatment: soaking the spice in warm water, and taking out and draining off water for standby;
s2, vegetable treatment: treating herba Alii Fistulosi, rhizoma Zingiberis recens, bulbus Allii Cepae, herba Apii Graveolentis, radix Dauci Sativae, bulbus Allii, and herba Coriandri;
s3, pre-boiling vegetables: heating oil in a boiler, heating to 130-150deg.C, adding into vegetables in step S2, decocting for 3-8min until vegetables become soft and yellow, and taking out;
s4, boiling by instantaneous gasification differential pressure gradient: boiling oil in a boiling pot, adding the spice in the step S1 and the vegetables in the step S3, keeping the oil temperature at 130-150 ℃, pressurizing, boiling for 2-5min, and then reducing the oil temperature to 110-120 ℃ and keeping micro boiling;
s5, stewing: and (5) turning off fire and stewing.
5. The method for preparing tea oil spice seasoning oil according to claim 4, which is characterized in that: in the step S1, the soaking time of the spice is 10-15 minutes.
6. The method for preparing tea oil spice seasoning oil according to claim 4, which is characterized in that: in step S2, the specific method for processing vegetables is as follows: cutting green Chinese onion into segments, slicing ginger, cutting purple onion into coarse strips, cutting celery with roots into segments, cutting carrot into strips, breaking garlic with skin into separate pieces, and cleaning coriander with roots.
7. The method for preparing tea oil spice seasoning oil according to claim 4, which is characterized in that: in the step S4, the micro-boiling is kept for 10-20min.
8. The method for preparing tea oil spice seasoning oil according to claim 4, which is characterized in that: in the step S4, 100-200 parts of chilli powder and 50-100 parts of white sesame are added when the chilli powder is hot after the micro-boiling is finished.
9. The method for preparing tea oil flavor seasoning oil according to claim 8, characterized in that: the addition amount of the chilli powder is 100-200 parts, and the addition amount of the white sesame is 50-100 parts.
10. The method for preparing tea oil spice seasoning oil according to claim 4, which is characterized in that: in the step S5, the soaking time is 12-24 hours.
CN202310866956.9A 2023-07-14 2023-07-14 Tea oil spice seasoning oil and preparation method thereof Pending CN116806886A (en)

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