Preparation process of allium schoenoprasumL. oil

A preparation process, the technology of shallot oil, which is applied in the field of food chemistry, can solve the problems of unfavorable transportation and storage, harsh storage conditions, and high water content of fresh shallots, and achieve the effects of bright color, long shelf life, and pure fragrance

Inactive Publication Date: 2011-11-02
ANHUI CHINAHERB FLAVORS & FRAGRANCES
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

However, fresh onions have high water content, are perishable, and their flavor is easily deteriorated, so the stor...

Method used

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Embodiment Construction

[0011] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0012] The preparation technology of shallot oil comprises the following steps,

[0013] 1. Choose fresh soybean salad oil and shallots, cut off the white of the shallots, cut the green onion leaves into small pieces, and cut them as narrow and even as possible;

[0014] 2. Put the fresh soybean salad oil prepared in step 1 and the chopped shallot leaves into the flask at a ratio of 1:1.5, put the flask into the electric heating mantle and connect the temperature controller, and control the temperature at 125°C , heating for 2 hours;

[0015] 3. Filter the heated raw materials in step 2 and let it stand and cool. After cooling, take the supernatant liquid to obtain shallot oil.

[0016] The basic principles and main features of the present inven...

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Abstract

The invention provides a preparation process of allium schoenoprasumL. oil, relating to the food chemistry field. The preparation process is characterized by comprising the following steps: (1) selecting fresh soybean salad oil and small allium schoenoprasumL., cutting off the stalks of the small allium schoenoprasumL. and cutting the leaves of the allium schoenoprasumL. into small sections as narrow and uniform as possible; (2) throwing the fresh soybean salad oil and small allium schoenoprasumL. prepared in the step (1) into a flask in a proportion of 1: 2, putting the flask into an electric jacket and switching on a temperature controller, controlling the temperature at 120-125 DEG C and heating the materials for 2 hours; and (3) filtering, standing and cooling the raw materials heated in the step (2) and taking the upper clear liquor after cooling, thus obtaining the allium schoenoprasumL. oil. The preparation process has the following beneficial effects: the process is simple and practical; the extracted allium schoenoprasumL. oil has pure smell, bright color and long shelf life and is not easy to change taste.

Description

technical field [0001] The invention relates to the field of food chemistry, in particular to a preparation process of shallot oil. Background technique [0002] Allium (Allium, fistulosum) is a perennial herb of the Liliaceae family. It is a seasoning familiar and widely used by Chinese people, especially fresh chives (Allium schoenoprasum L.), which are green in color and have a fresh and fragrant smell. Chives contain a variety of ingredients that are beneficial to the human body, such as sulfides, steroids, flavonoids and nitrogenous compounds. However, fresh green onions have a high water content, are perishable, and their flavor is easily deteriorated, so the shelf life is very short, and the storage conditions are very strict, which is not conducive to transportation and storage. Fresh scallion oil retains the characteristics of shallots to the greatest extent, and its shelf life can be extended, so it has great application prospects in the condiment industry and hea...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 李莉
Owner ANHUI CHINAHERB FLAVORS & FRAGRANCES
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