CN117730976B - Preparation technology of old brine essential oil and product - Google Patents
Preparation technology of old brine essential oil and product Download PDFInfo
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- CN117730976B CN117730976B CN202410018594.2A CN202410018594A CN117730976B CN 117730976 B CN117730976 B CN 117730976B CN 202410018594 A CN202410018594 A CN 202410018594A CN 117730976 B CN117730976 B CN 117730976B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 67
- 239000000341 volatile oil Substances 0.000 title claims abstract description 48
- 239000012267 brine Substances 0.000 title claims abstract description 30
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 30
- 238000005516 engineering process Methods 0.000 title description 3
- 235000013599 spices Nutrition 0.000 claims abstract description 81
- 238000000605 extraction Methods 0.000 claims abstract description 42
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 150000001875 compounds Chemical class 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 108010059892 Cellulase Proteins 0.000 claims abstract description 19
- 229940106157 cellulase Drugs 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000010992 reflux Methods 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 5
- 238000006243 chemical reaction Methods 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims description 22
- 235000012424 soybean oil Nutrition 0.000 claims description 22
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 21
- 235000021302 avocado oil Nutrition 0.000 claims description 19
- 239000008163 avocado oil Substances 0.000 claims description 19
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 14
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 14
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 14
- 229920000136 polysorbate Polymers 0.000 claims description 11
- 229950008882 polysorbate Drugs 0.000 claims description 11
- 239000000839 emulsion Substances 0.000 claims description 9
- 229940059442 hemicellulase Drugs 0.000 claims description 9
- 108010002430 hemicellulase Proteins 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 235000011187 glycerol Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- -1 fatty acid ester Chemical class 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 241000159443 Myrcia Species 0.000 claims description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 2
- 229920000053 polysorbate 80 Polymers 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 6
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 4
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 22
- 230000000694 effects Effects 0.000 description 9
- 229910052736 halogen Inorganic materials 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 150000002367 halogens Chemical class 0.000 description 5
- 241001131796 Botaurus stellaris Species 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
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- 230000007071 enzymatic hydrolysis Effects 0.000 description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000035699 permeability Effects 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 235000015090 marinades Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000011056 performance test Methods 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 238000004880 explosion Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The application relates to the field of extraction of essential oil, and discloses a preparation process and a product of old brine essential oil. A preparation process of old brine essential oil comprises the following steps: s1, cleaning, drying and crushing natural spice to obtain spice powder; s2, adding spice powder and water into reaction equipment according to the weight ratio of 1 (1.5-4), and adding compound cellulase accounting for 0.1-0.3wt% of the weight of the spice for enzymolysis to obtain an enzymolysis spice; s3, heating, refluxing and extracting the enzymatic hydrolysate spice and ethanol according to the weight ratio of (0.5-1) to obtain spice extraction mixed liquor; s4, centrifugal separation; s5, concentrating the spice extract liquid in vacuum until the weight of the spice extract liquid is 20-50wt%, and obtaining the old brine essential oil. The preparation process is stable, low in cost, suitable for large-scale production, high in extraction rate of the old brine essential oil, and stable in quality and good in taste of the prepared old brine essential oil.
Description
Technical Field
The application relates to the field of essential oil extraction, in particular to a preparation process and a product of old brine essential oil.
Background
The marinated meat product is the most widely used taste product in the current marinated meat products, can endow the meat products with mellow flavor, and is favored by consumers.
The daily marinade needs to be boiled by various spices in the preparation process, and the boiling process is generally suitable for small restaurant, and has great influence on meal outlet efficiency due to long boiling time, and the taste of the boiled marinade is deviated each time, so that the quality stability is lower; at present, a large-scale extraction process of essential oil of spices is also available, namely, the halogen essential oil with stable quality is prepared by adopting a carbon dioxide supercritical extraction technology, but the extraction technology has large equipment investment and high production cost, and the partially fresh spices, such as green onion, ginger, garlic and the like, are not suitable for the extraction process because of containing a large amount of moisture.
Accordingly, the inventors believe that further research is needed for the current process of preparing the bittern fragrance.
Disclosure of Invention
The application provides a preparation process of old brine essential oil and a product thereof, aiming at solving the problems that the existing brine is low in quality stability and high in production cost and is not suitable for continuous and large-scale production.
In a first aspect, the application provides a preparation process of old brine essential oil, which adopts the following technical scheme:
A preparation process of old brine essential oil comprises the following steps:
s1, cleaning, drying and crushing natural spice to 40-60 meshes to obtain spice powder;
s2, adding spice powder and water into reaction equipment according to the weight ratio of 1 (1.5-4), and then adding compound cellulase accounting for 0.1-0.3wt% of the weight of the spice for enzymolysis to obtain an enzymolysis spice;
s3, adding ethanol into the prepared enzymolysis spice, controlling the mass ratio of water to ethanol to be 1 (0.5-1), and then carrying out heating reflux extraction to prepare spice extraction mixed liquor;
s4, carrying out centrifugal separation on the prepared spice extraction mixed liquor to prepare spice extraction liquor;
S5, concentrating the prepared spice extract in vacuum until the weight of the spice extract is 20-50wt%, and obtaining the old brine essential oil.
By adopting the technical scheme, the natural spice is firstly washed, dried and crushed, the crushed natural spice is easier to carry out subsequent enzymolysis and extraction, when the particles of the spice are larger, the enzymolysis and extraction are not easy to carry out, when the particles of the spice are smaller, the subsequent separation is not easy to carry out, the post-treatment difficulty is improved, and the spice powder is prepared after crushing; then adding water, under the action of composite cellulase, changing the cell wall structure of the spice powder to different degrees, thereby improving the permeability of the cell wall of the spice powder, softening and decomposing the spice, further fully releasing the grease, protein and other components in the spice powder to prepare the enzymolysis spice, then adding ethanol, fully dissolving the released grease components under the action of the ethanol, fully extracting the enzymolysis spice to extract the grease components in the spice, preparing a spice extraction mixed liquid, centrifugally separating the spice extraction mixed liquid to remove water and spice impurities, finally further concentrating the prepared spice extraction liquid to remove ethanol, thereby improving the purity and quality of the prepared old brine essential oil.
Preferably, the natural spice comprises (by weight ratio) fennel, star anise, cinnamon, pepper, clove, ginger, angelica dahurica, dried orange peel and myrcia, wherein (10-15) (5-10) (1-5) (1-10) (10-15) (2-5).
By adopting the technical scheme, the raw materials with the relatively high consumption can have a relatively good taste adjusting effect, and the old marinated essential oil with vivid taste and mellow taste can be prepared.
Preferably, the complex cellulase consists of 1 (0.1-0.3) cellulase and hemicellulase.
By adopting the technical scheme, the cellulase and the hemicellulase with the better proportion can play a better synergistic effect, the spice powder is fully subjected to enzymolysis, and the extraction rate and the taste of the prepared old brine essential oil are improved.
Preferably, in the step S2, the enzymolysis temperature is 45-55 ℃ and the enzymolysis time is 1-2h.
By adopting the technical scheme, the compound cellulase can keep good enzymolysis activity at a better enzymolysis temperature and enzymolysis time, and the spice powder is subjected to full enzymolysis, so that the extraction rate and the taste of the prepared old brine essential oil are improved.
Preferably, in the step S2, an impregnating compound with a weight of 0.2-0.4wt% of the spice is added during enzymolysis, and the impregnating compound is prepared from the following raw materials in parts by weight:
Through adopting the technical scheme, the propylene glycol alginate has better suspension and dispersion stability, the avocado oil and the soybean oil have better permeability and wettability, the two have better synergistic effect, the spice powder has better permeability and dispersion effect, the propylene glycol alginate, the avocado oil and the soybean oil are compounded, the soybean oil and the avocado oil are stably emulsified under the action of the polysorbate, the glycerol can promote the dispersion effect of the propylene glycol alginate in water, so that the impregnating compound with better wettability, permeability and suspension stability is prepared, the dispersion stability of the spice powder in water can be improved, the spice powder is uniformly infiltrated and permeated, the enzymolysis efficiency of the compound cellulase is further improved, and the effect of improving the extraction rate and the taste of the old halogen essential oil is achieved.
Preferably, the sizing agent is prepared by the following steps:
adding propylene glycol alginate and glycerol into water, and dissolving at 30-40deg.C to obtain mixture A; mixing avocado oil, soybean oil and polysorbate, heating to 78-88 deg.C, and emulsifying to obtain emulsion A; and adding the mixture A into the emulsion A, and uniformly mixing to obtain the impregnating compound.
Through the technical scheme, under the action of glycerol, the propylene glycol alginate is stably dissolved to prepare the mixture A, then avocado oil, soybean oil and polysorbate are mixed, preliminary emulsification is carried out at a better temperature to prepare the emulsion A, and then the mixture A is added into the emulsion A to prepare the impregnating compound of the water-soluble emulsion with better dispersibility, wettability and suspension stability.
Preferably, the weight ratio of avocado oil to soybean oil is 1 (0.4-0.8).
By adopting the technical scheme, the avocado oil and the soybean oil with the better proportion generate better synergistic effect, so that the soaking and dispersing effects on spice powder can be better improved, and the extraction rate and the taste of the prepared old brine essential oil are further improved.
Preferably, the heating reflux temperature in the step S3 is 80-85 ℃ and the reflux time is 1-2h.
By adopting the technical scheme, the oil components in the enzymolysis spice can be fully extracted by virtue of the better reflux temperature and time.
Preferably, the temperature of the vacuum concentration in the step S5 is 72-75 ℃ and the pressure is 0.05-0.07MPa.
By adopting the technical scheme, the spice extract can be sufficiently concentrated at the optimal vacuum concentration temperature and pressure, so that the purity is improved.
In a second aspect, the application provides a marinated essential oil, which adopts the following technical scheme:
the old brine essential oil is prepared by the preparation process.
By adopting the technical scheme, the prepared old brine essential oil is high in purity, stable in quality and rich in taste.
In summary, the application has the following beneficial effects:
1. According to the application, the crushed natural spice is subjected to enzymolysis by using the composite biological enzyme, and then the heating reflux extraction, centrifugal separation and vacuum concentration processes are carried out, so that the whole preparation process is simple and easy to operate, the cost is low, the method is suitable for large-scale production, and the natural spice is fully extracted by controlling the dosage of the natural spice, water, the composite cellulase and ethanol, so that the prepared old brine essential oil is stable in quality and rich in taste.
2. The spice powder is further dispersed and permeated by adding the impregnating compound consisting of propylene glycol alginate, avocado oil, soybean oil, glycerol, polysorbate fatty acid ester and water during enzymolysis, so that the enzymolysis efficiency is improved, and the extraction rate and the taste of the prepared old brine essential oil are further improved.
Detailed Description
The present application will be described in further detail with reference to examples.
The following are sources and specifications of some of the raw materials used in the present application, and the raw materials in the preparation examples and examples of the present application can be obtained commercially:
1. Cellulase: the manufacturer, guangzhou Hua Yu biotechnology Co., ltd, has an enzyme activity of 10 thousands u/g;
2. Hemicellulase: the manufacturer, guangzhou Hua Yu biotechnology Co., ltd, has enzyme activity of 8-10 ten thousand u/g;
3. propylene glycol alginate: manufacturer, guangzhou Hua Yu biotechnology Co., ltd, content 99%;
4. avocado oil: CAS number 8024-32-6, refractive index 1.468-1.476, peroxide value <10.0;
5. Soybean oil: food grade, primary soybean oil, 99% content;
6. Polysorbate fatty acid esters: tween 80.
Preparation example of impregnating agent
Preparation example 1
Preparation example 1 discloses an impregnating compound which is prepared by the following steps:
0.03kg of propylene glycol alginate and 0.6kg of glycerol are added into 3kg of water, and the mixture A is prepared after dissolution at the temperature of 30 ℃;
mixing 0.3kg avocado oil, 0.1kg soybean oil and 0.15kg polysorbate, heating to 78deg.C, emulsifying for 40min to obtain emulsion A;
Adding the mixture A into the emulsion A, stirring for 20min under the condition of stirring speed of 300r/min, and uniformly mixing to obtain the impregnating compound.
PREPARATION EXAMPLES 2-3
Preparation examples 2 to 3 differ from preparation example 1 in the amounts of the raw materials and the preparation conditions, see in particular Table 1 below.
TABLE 1 raw materials amounts and preparation conditions of preparation examples 1 to 3
Preparation example 4
Preparation example 4 was different from preparation example 1 in the ratio of avocado oil to soybean oil, the amount of avocado oil used in preparation example 4 was 0.286kg, the amount of soybean oil used was 0.114kg, and the other was the same as in preparation example 1.
Preparation example 5
The difference between preparation example 5 and preparation example 1 is that the ratio of avocado oil to soybean oil is different, the amount of avocado oil used in preparation example 5 is 0.222kg, the amount of soybean oil used is 0.178kg, and the other is the same as in preparation example 1.
Preparation of comparative example 1
The difference between preparation example 1 and preparation example 1 is that the same amount of propylene glycol alginate was replaced with xanthan gum (commercially available, food grade, content 99%), and the other is the same as in preparation example 1.
Preparation of comparative example 2
The comparative preparation example 2 was different from the preparation example 1 in that the propylene glycol alginate was replaced with the polysorbate in the same amount, and the other was the same as in the preparation example 1.
Preparation of comparative example 3
Preparation comparative example 3 was different from preparation example 1 in that the same amount of soybean oil was replaced with coconut oil (commercially available, manufacturer: jian Guoguang perfumery, content 99%) and the other was the same as preparation example 1.
Preparation of comparative example 4
Preparation example 4 was different from preparation example 1 in that avocado oil was replaced with soybean oil in equal amounts, and the other was the same as preparation example 1.
Examples
Example 1
Example 1 discloses a preparation process of old brine essential oil, which comprises the following preparation steps:
S1, cleaning 1kg of fennel, 1kg of star anise, 0.5kg of cinnamon, 0.1kg of pepper, 0.1kg of clove, 0.1kg of sand ginger, 1kg of dahurian angelica root, 0.2kg of dried orange peel and 0.2kg of bay leaf serving as natural spice by using deionized water for 2-3 times, drying at 80 ℃ after cleaning, and crushing to 40 meshes after drying to obtain spice powder;
S2, adding the prepared spice powder and 6.3kg of deionized water into a reaction kettle, heating to 45 ℃, and then adding compound cellulase consisting of 3.82g of cellulase and 0.38g of hemicellulase for enzymolysis for 1h to obtain an enzymolysis spice;
s3, adding 3.15kg of ethanol with the volume content of 95% into the prepared enzymolysis spice, and then carrying out heating reflux extraction in a distillation extraction tank, wherein the heating reflux temperature is 80 ℃, and refluxing for 1h to prepare a spice extraction mixed solution;
s4, centrifugally separating the prepared spice extraction mixed liquor by using a centrifugal machine to prepare spice extraction liquor;
s5, vacuum concentrating the prepared spice extract by using a vacuum concentrator, controlling the vacuum concentration temperature to be 72 ℃ and the vacuum concentration pressure to be 0.05MPa, concentrating until the weight of the spice extract is 20wt%, stopping concentrating, and recycling ethanol to be recycled to obtain the old brine essential oil.
Examples 2 to 3
Examples 2-3 differ from example 1 in the amounts of starting materials and the preparation conditions, see in particular Table 2 below.
TABLE 2 raw materials amounts and preparation conditions Table for examples 1-3
Example 4
Example 4 differs from example 1 in that 8.4g of the impregnating compound from preparation example 1 was added during the enzymatic hydrolysis in step S2, and the other steps were the same as in example 1.
Example 5
Example 5 differs from example 1 in that 18.9g of the impregnating compound from preparation 2 was added during the enzymatic hydrolysis in step S2, the other steps being the same as in example 1.
Example 6
Example 6 differs from example 1 in that in step S2, 34g of the impregnating compound prepared in preparation 3 was added during the enzymatic hydrolysis, and the other steps were the same as in example 1.
Examples 7 to 12
Examples 7-12 differ from example 4 in the source of the treating compound, see in particular Table 3 below.
TABLE 3 Source list of impregnating compounds for examples 7-12
Examples | Source of impregnating compound |
Example 7 | Preparation example 4 |
Example 8 | Preparation example 5 |
Example 9 | Preparation of comparative example 1 |
Example 10 | Preparation of comparative example 2 |
Example 11 | Preparation of comparative example 3 |
Example 12 | Preparation of comparative example 4 |
Example 13
Example 13 differs from example 1 in that the hemicellulase was replaced with the same amount of cellulase, and the other is the same as example 1.
Example 14
Example 14 differs from example 1 in that the same amount of hemicellulose was replaced with pectase (commercially available, 3 mu/g of enzyme activity, guangzhou Hua Biotechnology Co., ltd.) and the other was the same as in example 1.
Example 15
The difference between example 15 and example 1 is that the enzymatic hydrolysis temperature is 60℃and the other is the same as in example 1.
Comparative example
Comparative example 1
Comparative example 1 was different from example 1 in that the amount of water was 5.5kg, the amount of ethanol was 2.75kg, and the other was the same as in example 1.
Comparative example 2
Comparative example 2 was different from example 1 in that the amount of ethanol used was 2.5kg, and the other was the same as in example 1.
Performance test
The aged halogen essential oils prepared in the above examples 1 to 15 and comparative examples 1 to 2 were subjected to performance test as follows:
(1) Extraction rate
Weighing the natural spice after cleaning and drying according to a weight weighing test method, marking the weight as M1, weighing the weight of the finally extracted old brine essential oil as M2, marking the extraction rate (%) =M2/M1% as 100%, and testing and recording the detection result;
(2) Mouthfeel testing
5G of commercial peanut oil, 5g of old marinated essential oil and 20 g of onion sections are fried in an explosion manner, 1L of water is added, 250g of streaky pork is added, marinating is performed in an autoclave, after marinating for 1h, the marinated streaky pork is fished out, after the temperature is reduced to below 40 ℃,10 evaluation persons are taken to test taste of each group of marinated streaky pork (the ages of the evaluation persons are 23-40 years old, and men and women account for half), taste is scored after taste, as comparison, two commercial marinated meat bags are purchased, 5g of commercial peanut oil and 20 g of onion sections are fried in an explosion manner, then 250g of commercial marinated meat bags and 1L of water are added, marinated in the autoclave, marinated for 1h, and after the temperature is reduced to below 40 ℃,10 evaluation persons are taken to test taste of each group of marinated streaky pork (the ages of the evaluation persons are 23-40 years old, and the two commercial marinated meat bags account for half of the old man and the old man's juice are concentrated; 2. good family brands, spiced old marinades;
the taste was scored after tasting, with the following criteria:
averaging scoring data of 10 evaluation staff tested in each group, reserving two bits after decimal point, testing and recording test results;
The following are performance test tables of the aged halogen essential oils prepared in examples 1 to 15 and comparative examples 1 to 2 according to the present application, referring specifically to Table 4.
TABLE 4 Table of Performance data for the old halogen essential oils of examples 1-15 and comparative examples 1-2
It can be seen from the combination of examples 1-3 and comparative examples 1-2 and the combination of table 4 that the amount of natural spice, water and ethanol with the preferred amount ratio can improve the extraction rate of the old brine essential oil, and the prepared old brine essential oil has better taste, the amount of water is reduced in comparative example 1, and the extraction rate and taste are reduced because the natural spice cannot be infiltrated better, while the amount of ethanol is reduced in comparative example 2, so that the natural spice is not fully extracted, and further the extraction rate and taste are reduced.
It can be seen from the combination of examples 1 to 3 and examples 4 to 6 and examples 9 to 12 and table 4 that the extraction rate and taste of the prepared bittern essential oil can be further improved by adding the treating compound prepared by the present application during enzymolysis, the extraction rate and taste of the prepared bittern essential oil can be improved by substituting propylene glycol alginate with xanthan gum in example 9, substituting propylene glycol alginate with polysorbate fatty acid ester in example 10, substituting soybean oil with coconut oil in example 11 and substituting avocado oil with soybean oil in example 2, and the extraction rate and taste of the prepared bittern essential oil can be reduced.
It can be seen from the combination of examples 4-6 and examples 7-8 and examples 13-14 and the combination of table 4 that the cellulase and hemicellulase according to the present application are used for enzymolysis at a better enzymolysis temperature, so that the prepared old-halogen essential oil has a higher extraction rate and a better taste, the hemicellulase is replaced with the cellulase in equal amount in example 13, the hemicellulase is replaced with the pectinase in example 14, the extraction rate of the prepared old-halogen essential oil is obviously reduced, and the taste is also reduced, probably because the composite cellulase in example 13 and example 4 cannot perform enzymolysis on the natural spice better, so that the extraction rate is reduced, and the taste is affected.
As can be seen by combining examples 1-6 and comparative commercial products 1-2 and combining Table 4, the taste of the old marinated essential oil prepared by the preparation process of the application can reach the taste of commercial marinated gravy, even the taste is better, and the preparation process of the application is simple and can carry out continuous and large-scale production.
The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.
Claims (5)
1. The preparation process of the old brine essential oil is characterized by comprising the following steps of:
s1, cleaning, drying and crushing natural spice to 40-60 meshes to obtain spice powder;
S2, adding spice powder and water into reaction equipment according to the weight ratio of 1 (1.5-4), and then adding compound cellulase accounting for 0.1-0.3wt% of the weight of the spice for enzymolysis to obtain an enzymolysis spice;
S3, adding ethanol into the prepared enzymolysis spice, controlling the mass ratio of water to ethanol to be 1 (0.5-1), and then carrying out heating reflux extraction to prepare spice extraction mixed liquor;
s4, carrying out centrifugal separation on the prepared spice extraction mixed liquor to prepare spice extraction liquor;
s5, carrying out vacuum concentration on the prepared spice extract liquid until the weight of the spice extract liquid is 20-50wt%, and preparing the old brine essential oil;
The compound cellulase consists of (1) (0.1-0.3) cellulase and hemicellulase;
in the step S2, the enzymolysis temperature is 45-55 ℃ and the enzymolysis time is 1-2h;
In the step S2, an impregnating compound accounting for 0.2 to 0.4 weight percent of the weight of the spice is added during enzymolysis, and the impregnating compound is prepared from the following raw materials in parts by weight:
propylene glycol alginate 0.3-0.6 parts
1-3 Parts of avocado oil
Soybean oil 2-4 parts
6-10 Parts of glycerol
1.5-3.5 Parts of polysorbate fatty acid ester
30-40 Parts of water;
the polysorbate is tween 80;
the weight ratio of the avocado oil to the soybean oil is 1 (0.4-0.8);
and the heating reflux temperature in the step S3 is 80-85 ℃, and the reflux time is 1-2h.
2. The preparation process of the old brine essential oil according to claim 1, wherein the natural spice is composed of, by weight, fennel, star anise, cinnamon, pepper, clove, ginger, angelica dahurica, dried orange peel and myrcia, wherein the weight ratio of (10-15): (10-15): (5-10): (1-5): (1-5): (1-10): (10-15): (2-5) is (2-5).
3. The preparation process of the old brine essential oil according to claim 1, wherein the impregnating compound is prepared by the following steps:
Adding propylene glycol alginate and glycerol into water, and dissolving at 30-40deg.C to obtain mixture A;
mixing avocado oil, soybean oil and polysorbate, heating to 78-88 deg.C, and emulsifying to obtain emulsion A;
and adding the mixture A into the emulsion A, and uniformly mixing to obtain the impregnating compound.
4. The process for preparing a marinated essential oil according to claim 1, wherein the vacuum concentration in the step S5 is carried out at a temperature of 72-75 ℃ and a pressure of 0.05-0.07MPa.
5. A marinated essential oil, characterized in that it is prepared by the preparation process of any one of claims 1-4.
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CN102687838A (en) * | 2011-03-21 | 2012-09-26 | 广州市名花香料有限公司 | Cocoa extract preparation method |
CN109233990A (en) * | 2018-09-03 | 2019-01-18 | 兰溪市哥特生物技术有限公司 | Wheat-germ oil |
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CN106174378A (en) * | 2016-07-15 | 2016-12-07 | 天宁香料(江苏)有限公司 | Flos Caryophylli, Zanthoxylum schinifolium compound the preparation method of extract and the application of product with pericarpium zanthoxyli bungeani |
CN110250393A (en) * | 2019-07-11 | 2019-09-20 | 东莞市华井生物科技有限公司 | Natural edible essence preservative, preparation method and natural edible essence |
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CN102687838A (en) * | 2011-03-21 | 2012-09-26 | 广州市名花香料有限公司 | Cocoa extract preparation method |
CN109233990A (en) * | 2018-09-03 | 2019-01-18 | 兰溪市哥特生物技术有限公司 | Wheat-germ oil |
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