CN1330872A - Chinese prickly ash smell type natural edible flavouring oil and its preparing process - Google Patents
Chinese prickly ash smell type natural edible flavouring oil and its preparing process Download PDFInfo
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- CN1330872A CN1330872A CN 00113089 CN00113089A CN1330872A CN 1330872 A CN1330872 A CN 1330872A CN 00113089 CN00113089 CN 00113089 CN 00113089 A CN00113089 A CN 00113089A CN 1330872 A CN1330872 A CN 1330872A
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- oil
- prickly ash
- chinese prickly
- chinese
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Abstract
A flavouring oil with natural Chiense prickly ash fragrance is prepared from refined plant oil and Chinese prickly ash oil in weight ratio of 100:(0.4-0.6). Its advantages include unique and delicious taste, and health function.
Description
The present invention relates to a kind of natural food and production method thereof, specifically relate to a kind of respectively with mixed Chinese prickly ash smell type natural edible flavouring oil and the production method thereof for preparing of vegetable seed colored particle oil, corn refining oil, rice bran refining wet goods and aromatic oil from Chinese pepper.
Chinese prickly ash is a rutaceae, and Chinese Chinese prickly ash is various in style, is representative with Hanyuan, Sichuan right way Chinese prickly ash (go through and claim the tribute green pepper), and look red is as pearl, and primary and secondary links to each other, and inwall is yellowish to be little green, and the alcohol fiber crops are good to eat, fragrance is long, are a kind of splendid flavouring.Be the Chinese prickly ash oil of raw material refining in the past with the Chinese prickly ash, the flavouring with the spicy flavor of Chinese prickly ash and Chinese prickly ash aromatic odor is ancient.But spicy flavor is immalleable for the consumer group who has, this has just limited the use of Chinese prickly ash oil, adopt " low-temp low-pressure dry distillation extracts the preparation method of aromatic oil from Chinese pepper " (Chinese patent application number 00112632.6) of the applicant's invention only to extract the aromatic odor of its Chinese prickly ash, make aromatic oil from Chinese pepper, can satisfy consumer's needs, but aromatic oil from Chinese pepper has volatility, use difficulty separately, and general refining vegetable oil comprises the vegetable seed colored particle oil, corn oil, rice bran oil, the maize wet goods, combination by aromatic oil from Chinese pepper and refining vegetable oil, according to the different consumer groups, different areas, different countries, with different configuration proportions, being processed as and having the Chinese prickly ash aromatic odor and mouthfeel does not have the flavored oils of the spicy flavor of Chinese prickly ash, can satisfy consumer's different demands, is a kind of splendid flavouring.
The purpose of this invention is to provide a kind of Chinese prickly ash smell type natural edible flavouring oil and production method thereof, this flavored oils is applicable to biscuit, instant noodles, the seasoning that various colds are done dish and respectively planted vegetables, applied widely, show unique characteristics the local flavor elegance, good in color, smell and taste, be rich in health care and seasoning function, and method is simple, easy operating control.
The object of the present invention is achieved like this:
Composition of the present invention is refining vegetable oil and aromatic oil from Chinese pepper, and its weight proportion is 100: (0.4-0.6).
Production method of the present invention is: a kind of refining vegetable oil is put into clean airtight tank diameter stirs, in whipping process, put into aromatic oil from Chinese pepper, fully stirred at normal temperatures 10-15 minute by proportioning, after 200 orders filter, finished product.
Raw materials used rape salad oil, refined maize's oil, refining rice bran oil, the refining Semen setariae oil of comprising of finished product of the present invention.
The present invention stirs the employing mixer, and its rotating speed is 59-71 rev/min.
Aromatic oil from Chinese pepper of the present invention adopts " preparation method that low-temp low-pressure dry distillation extracts aromatic oil from Chinese pepper " (Chinese patent application number 00112632.6) to extract aromatic oil from Chinese pepper from Chinese prickly ash, it is rare that it includes a large amount of spiceleafs, citrene, the enol class, 26 kinds of aromatic substances such as acetic acid lipid are colourless fat liquid, not moisture, have strong Chinese prickly ash smell, in air, can all volatilize, do not contain sediment.
Finished product of the present invention shows unique characteristics, the local flavor elegance, for faint yellow transparency grease liquid, good in color, smell and taste, of many uses, easy to use, pure natural, have health care and seasoning function, Chinese prickly ash fragranced delicate fragrance, but mouthfeel does not have the spicy sense of Chinese prickly ash, is applicable to biscuit, instant noodles, and the seasoning of dish and various dish is done in various colds.
The present invention does not generally use in the high temperature pot.
Below in conjunction with embodiment, the present invention is described in further detail.
A, select vegetable seed colored particle oil and aromatic oil from Chinese pepper for use
Vegetable seed colored particle oil computation weigh 100 grams are put into clean closed stainless steel tank diameter stir, in whipping process, add the aromatic oil from Chinese pepper of 0.4 gram, fully stirred at normal temperatures 15 minutes, after making it evenly, filter through 200 orders, make finished product, the rotating speed of mixer is 59 rev/mins.
Its finished product organoleptic indicator and physical and chemical index are as follows:
Transparency: clarification, transparent, bright yellow slightly
Smell, flavour: have the Chinese prickly ash aromatic odor of smell, flavour and the dense row of rape salad oil, free from extraneous odour.
Color and luster (the Lovibond ratio resembles meter 25.4mm groove): Y
20R
20
Moisture content and volatile matter) %) :≤0.10
Impurity (%) :≤0.05
Acid value mg koH/g :≤0.3
Cross gasification value meq/kg :≤10
Refrigeration test 0 ℃ Leng KURA 5.5h: clarification, transparent
Unsaponifiable matter (/) :≤1.5
Smoke point (℃): 〉=220
Its refraction index (20 ℃): 1.4700～1.4750, proportion (20 ℃/4 ℃): 0.9125～0.9150.
B, select refined maize's oil and aromatic oil from Chinese pepper for use
Refined maize's oil measurement 1000 grams of weighing are put into clean closed stainless steel tank diameter and stirred, in whipping process, add the aromatic oil from Chinese pepper of 6 grams, fully stirred at normal temperatures 10 minutes, after making it evenly, filter through 200 orders, make finished product, the rotating speed of mixer is 71 rev/mins.
Its finished product organoleptic indicator and physical and chemical index are as follows:
Transparency: clarification, transparent, bright yellow slightly
Smell, flavour: have the Chinese prickly ash aromatic odor of smell, flavour and the dense row of refined maize's oil, free from extraneous odour.
Color and luster (the Lovibond ratio resembles meter 133.4mm groove): Y
35R
2.4
Moisture content and volatile matter) %) :≤0.10
Impurity (%) :≤0.05
Acid value mg koH/g :≤0.1
Cross gasification value meq/kg :≤34
0 ℃ of refrigeration of refrigeration test 5.5h: clarification, transparent
Unsaponifiable matter (/) :≤1.4
Smoke point (℃): 〉=222
Its refraction index (20 ℃): 1.4700～1.4750, proportion (20 ℃/4 ℃): 0.919～0.925.
C, select refining rice bran oil and aromatic oil from Chinese pepper for use
Refining rice bran oil computation weigh 50 grams are put into clean closed stainless steel tank diameter stir, in whipping process, add the aromatic oil from Chinese pepper of 0.25 gram, fully stirred at normal temperatures 12 minutes, after making it evenly, filter through 200 orders, make finished product, the rotating speed of mixer is 60 rev/mins.
Its finished product organoleptic indicator and physical and chemical index are as follows:
Transparency: clarification, transparent, bright yellow slightly
Smell, flavour: have intrinsic smell, flavour and the strong Chinese prickly ash aromatic odor of food polished rice sugar and oil, free from extraneous odour.
Color and luster (the Lovibond ratio resembles meter 133.4mm groove): Y
35R
3.0
Moisture content and volatile matter) %) :≤0.10
Impurity (%) :≤0.01
Acid value mg koH/g :≤1.0
Cross gasification value meq/kg :≤10
Unsaponifiable matter (%) :≤3.5
Heat run (280 ℃): oil colours must not deepen, and does not have to fold thing
Saponified matter content (%): 0.03
Its refraction index (20 ℃): 1.4700～1.4750, proportion (20 ℃/4 ℃): 0.9129～0.9269.
Storage can be made Chinese prickly ash smell type natural edible flavouring oil equally as refining Semen setariae oil and aromatic oil from Chinese pepper as a same reason.
The present invention has increased a rising star, unique flavor, seasoning dish for edible flavouring oil family, the straight floating nostril of clear virtue, hear its Chinese prickly ash fragrance, unconsciously Chinese prickly ash is spicy, applied widely, easy to use, pure natural, have health care and seasoning function, production method simply is easy to control, cost is low, is a kind of splendid flavouring.
Claims (4)
1, a kind of Chinese prickly ash smell type natural edible flavouring oil and production method thereof is characterized in that: composition is refining vegetable oil and aromatic oil from Chinese pepper, and its weight proportion is 100: (0.4-0.6).
2, Chinese prickly ash smell type natural edible flavouring oil according to claim 1 and production method thereof, it is characterized in that: a kind of refining vegetable oil is put into clean airtight tank diameter stir, in whipping process, put into aromatic oil from Chinese pepper by proportioning, fully stirred at normal temperatures 10-15 minute, after 200 orders filter, finished product.
3, Chinese prickly ash smell type natural edible flavouring oil according to claim 2 and production method thereof is characterized in that: refining vegetable oil comprises rape salad oil, refined maize's oil, refining rice bran oil, refining Semen setariae oil.
4, Chinese prickly ash smell type natural edible flavouring oil according to claim 3 and production method thereof is characterized in that: stir and adopt mixer, its rotating speed is 59-71 rev/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00113089 CN1330872A (en) | 2000-07-05 | 2000-07-05 | Chinese prickly ash smell type natural edible flavouring oil and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00113089 CN1330872A (en) | 2000-07-05 | 2000-07-05 | Chinese prickly ash smell type natural edible flavouring oil and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1330872A true CN1330872A (en) | 2002-01-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00113089 Pending CN1330872A (en) | 2000-07-05 | 2000-07-05 | Chinese prickly ash smell type natural edible flavouring oil and its preparing process |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101700082B (en) * | 2009-09-10 | 2011-12-14 | 朱星全 | Caster blending oil and manufacturing method thereof |
| CN101664074B (en) * | 2009-09-17 | 2012-01-04 | 南阳张仲景大厨房股份有限公司 | Savoury zanthoxylum fruit essential oil with high concentration and preparation method thereof |
| CN101606676B (en) * | 2009-07-13 | 2012-07-04 | 周大甫 | Production technology of fresh zanthoxylum oil |
| CN102960680A (en) * | 2012-12-14 | 2013-03-13 | 徐伟昌 | Multidirectional extraction process for fresh peppers |
| CN103385314A (en) * | 2013-07-29 | 2013-11-13 | 山东三星玉米产业科技有限公司 | Flavor health-care blending oil and preparation method thereof |
| CN112998084A (en) * | 2021-04-27 | 2021-06-22 | 贵州玄德生物科技股份有限公司 | Perilla frutescens and pepper seasoning oil and preparation method thereof |
-
2000
- 2000-07-05 CN CN 00113089 patent/CN1330872A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606676B (en) * | 2009-07-13 | 2012-07-04 | 周大甫 | Production technology of fresh zanthoxylum oil |
| CN101700082B (en) * | 2009-09-10 | 2011-12-14 | 朱星全 | Caster blending oil and manufacturing method thereof |
| CN101664074B (en) * | 2009-09-17 | 2012-01-04 | 南阳张仲景大厨房股份有限公司 | Savoury zanthoxylum fruit essential oil with high concentration and preparation method thereof |
| CN102960680A (en) * | 2012-12-14 | 2013-03-13 | 徐伟昌 | Multidirectional extraction process for fresh peppers |
| CN103385314A (en) * | 2013-07-29 | 2013-11-13 | 山东三星玉米产业科技有限公司 | Flavor health-care blending oil and preparation method thereof |
| CN112998084A (en) * | 2021-04-27 | 2021-06-22 | 贵州玄德生物科技股份有限公司 | Perilla frutescens and pepper seasoning oil and preparation method thereof |
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