Porcini essential oil, essential oil seasoning and preparing method thereof

A technology of boletus and boletus dry powder, which is applied in the field of food additives, can solve the problems of undiscovered boletus essential oil and boletus essential oil seasoning report, etc., and achieve the advantages of convenient transportation and carrying, full utilization and increased yield Effect

Inactive Publication Date: 2010-06-23
CHUXIONG HONGGUI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After searching, no reports about boletus essential oil and boletus essential oil seasoning were found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: the preparation of boletus essential oil and boletus essential oil seasoning thereof

[0032] (1) Selecting dried boletus stipe, mushroom feet and debris etc. as raw material 40g, pulverizing the raw material through a 40 mesh sieve to obtain boletus dry powder.

[0033] (2) Mix boletus dry powder and 200ml ethanol, extract at 70°C for 2 hours, filter, remove the residue, and obtain an ethanol extract; extract the residue once under the same conditions, and combine the ethanol extract.

[0034] (3) Heating and distilling the ethanol extract in a water bath at 50°C, and steaming until no ethanol flows out within 10 seconds to complete the distillation to obtain 2.296 g of extract.

[0035] (4) Add 2 mL of ethanol to the extract in the distillation bottle to dissolve it and pour it out, then seal it and place it in a refrigerator at 4-6°C for 12 hours, centrifuge at 4-6°C to discard the waxy precipitate, and pour out the upper liquid , remove ethanol weight...

Embodiment 2

[0038] Embodiment 2: the preparation of boletus flavor dry powder and boletus essential oil seasoning

[0039] (1) Homogenize 40 g of fresh boletus, then adjust the pH to 6.5 with 0.2 mol / L potassium dihydrogen phosphate solution, add 480 mg of linoleic acid (purity is 97%, purchased from Sigma), so that linoleic acid can be added The ratio is to add 12 mg of linoleic acid per gram of fresh boletus, and carry out a stirring reaction for 30 minutes at a temperature of 25° C. and a stirring speed of 50 rpm. After the reaction, boletus pulp is obtained, wherein 1-octene- The content of 3-alcohol reaches 4.1mg / g, which is 152% higher than that of 1-octen-3-ol in the original boletus; the boletus slurry is freeze-dried at low temperature to obtain bovine boletus rich in 1-octen-3-ol Liver mushroom flavor dry powder.

[0040] (2) Mix boletus flavor dry powder with ethanol according to the ratio of solid to liquid 1:10, extract at 25° C. for 3 h, filter and remove the residue to obt...

Embodiment 3

[0045] Embodiment 3: the preparation of boletus flavor dry powder and boletus flavor essential oil seasoning

[0046] (1) Homogenize 40 g of fresh boletus, then adjust the pH to 6.5 with 0.2 mol / L potassium dihydrogen phosphate solution, add 156 mg of soybean oil (Arowana brand) (containing 51.3 linoleic acid), so that the The amount of oleic acid added is 2 mg / g per gram of fresh boletus, stirred and reacted for 50 minutes at a temperature of 20°C and a rotation speed of 100 rpm to obtain boletus pulp, wherein the content of 1-octen-3-ol in the boletus pulp It reaches 1.89mg / g, which is 16.7% higher than that of 1-octen-3-ol in the original boletus. The boletus slurry is obtained; low-temperature freeze-drying obtains a boletus-flavored dry powder rich in 1-octen-3-ol.

[0047] (2) Mix the boletus flavor dry powder with ethanol according to the ratio of solid to liquid 1:10, then extract at 55° C. for 3 h, filter, remove the residue, and obtain the ethanol extract;

[0048]...

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PUM

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Abstract

The present invention discloses a porcini essential oil and a essential oil seasoning, belonging to the field of food additives. The preparing method of the porcini essential oil comprises the following steps: adding porcini dry powder or porcine flavour dry powder to absolute ethyl alcohol by ratio, uniformly mixing, leaching at a temperature of 25 DEG C to 70 DEG C for 1 to 3 hours, and filtering to obtain alcohol extracting solution; concentrating under reduced pressure to obtain extract; dissolving the extract, standing, discarding deposits, and collecting superfacial solution to obtain porcini essential oil. Porcini powder essential oil and the essential oil seasoning can be obtained by adding other ingredients to the porcini essential oil. The porcini essential oil and the essential oil seasoning reserve the fragrance of porcini, and are ideal food additives. The yield of the porcini essential oil is improved by utilizing the endogenous lipoxidase of porcini with a biologic conversion method. The present invention can utilize porcini leftovers for production, so the cost is low, and porcini resources can be thoroughly utilized. The method is simple, safe and free of environmental pollution.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to boletus essential oil and boletus essential oil seasoning, and their preparation methods. Background technique [0002] Most of the boletus products currently produced in my country are salted products, dry products, oil-stained products and canned water, etc. made from raw materials. These products have lost the rich special fresh fragrance of boletus, which has seriously affected the commercial value of boletus products. sex. If the boletus leftovers are used to extract the unique flavor substances rich in boletus and add back to the boletus processed products, it will not only significantly improve the flavor and price of the boletus processed products, but also can The leftovers of boletus are fully utilized. [0003] The most important flavor substance of boletus is 1-octen-3-ol-based volatile eight-carbon compound, which is converted from linoleic acid by lipoxyge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/226A23L27/10A23L27/20
Inventor 刘萍佟世生路春桃张莹罗岩
Owner CHUXIONG HONGGUI GREEN FOOD
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