Preparation methods of welsh onion oil and dietary fibers of welsh onion

A technology of dietary fiber and scallions, applied in food preparation, food science, edible oil/fat, etc., can solve the problems of low deep processing of scallions, achieve good development and utilization prospects, realize comprehensive processing and utilization, and simple and easy process operation Effect

Inactive Publication Date: 2013-04-10
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above problems, the present invention provides a preparation method of scallion oil and scallion dietary fiber, which solves the problem of low deep processing level of scallions at the present stage and improves the added value of scallions products

Method used

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  • Preparation methods of welsh onion oil and dietary fibers of welsh onion
  • Preparation methods of welsh onion oil and dietary fibers of welsh onion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Wash and homogenize the fresh scallions;

[0026] (2) Take 500g of homogenate, add 1.5 times of water, steam distill at 106°C for 4h, collect volatile oil, anhydrous Na 2 SO 4 Remove residual water to obtain 1.0 g of pure shallot oil.

[0027] The extracted scallion oil is light yellow clear oil with little irritation and fresh scallion flavor, and the yield of scallion oil is 2.0‰. Detected by gas chromatography-mass spectrometry (GC-MS), the content of disulfide compounds in the shallot oil is 35.65%, the content of trisulfides is 23.5%, and the content of thiosulfonate is 7.84%. The specific components are shown in the table 1.

[0028] (3) Add water to the distilled green onion residue, the mass ratio of green onion residue to water is 1:1, extract at 50° C. for 4 hours, and filter to separate the filtrate and filter residue.

[0029] (4) 5 times of volume of 93% ethanol precipitation is added to the filtrate obtained in step (3), the precipitate is adjusted...

Embodiment 2

[0032] (1) Wash and homogenize the fresh scallions first,

[0033] (2) Take 500g of homogenate, add 2 times of water, steam distill at 103°C for 4.5h, collect volatile oil, anhydrous Na 2 SO 4 Remove residual water to obtain 1.1 g of pure shallot oil.

[0034] The extracted scallion oil is light yellow clear oil with little irritation and fresh scallion flavor, and the yield of scallion oil is 2.2‰. Detected by gas chromatography-mass spectrometry (GC-MS), the content of disulfide compounds in the shallot oil is 35.79%, the content of trisulfides is 25.23%, and the content of thiosulfonate is 7.67%. The specific components are shown in the table 1.

[0035] (3) Add water to the distilled green onion residue, the mass ratio of green onion residue to water is 1:2, extract at 55° C. for 5 hours, and filter to separate the filtrate and filter residue.

[0036] (4) 3 times of volume of 93% ethanol precipitation is added to the filtrate obtained in step (3), the precipitate is a...

Embodiment 3

[0039] (1) Wash and homogenize the fresh scallions;

[0040] (2) Take 500g of homogenate, add 2.5 times of water, steam distillation at 109°C for 5.5h, collect volatile oil, anhydrous Na 2 SO 4 Remove residual water to obtain 1.0 g of pure shallot oil.

[0041] The extracted scallion oil is light yellow clear oil with little irritation and fresh scallion flavor, and the yield of scallion oil is 2.0‰. Detected by gas chromatography-mass spectrometry (GC-MS), the content of disulfide compounds in the shallot oil is 33.43%, the content of trisulfides is 24.57%, and the content of thiosulfonate is 7.26%. The specific components are shown in the table 1.

[0042] (3) Add water to the distilled green onion residue, the mass ratio of green onion residue to water is 1:1.5, extract at 60° C. for 4.5 hours, and filter to separate the filtrate and filter residue.

[0043](4) 4 times of volume of 93% ethanol precipitation is added to the filtrate obtained in step (3), the precipitate ...

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Abstract

The invention which belongs to the field of further processing and comprehensive utilization of agricultural products concretely relates to preparation methods of welsh onion oil and dietary fibers of welsh onion. In the invention, the welsh onion oil is prepared through steam distillation, and the dietary fibers of welsh onion are prepared through carrying out operations of extraction, alcohol precipitation, bleaching and the like and further processing on welsh onion slag obtained after the welsh onion oil extraction. According to the invention, the welsh onion oil with physiological activities, the soluble dietary fiber and the insoluble dietary fiber are simultaneously prepared, so the fine processing of welsh onion is promoted, the comprehensive processing utilization of welsh onion is realized, and the added value of welsh onion is improved.

Description

technical field [0001] The invention belongs to the field of deep processing and comprehensive utilization of agricultural products, and in particular relates to a preparation method of scallion oil and scallion dietary fiber. Background technique [0002] Scallion is a biennial herb of the Liliaceae Allium genus. It originated in the west and Siberia in Russia. It has been cultivated in my country for more than 2,000 years. It is one of the main export vegetables in my country and an indispensable seasoning dish in people's lives. Because scallions contain more protein, fat, dietary fiber, multivitamins, amino acids, calcium, magnesium, iron, phosphorus and other minerals, they have good nutritional and health effects. According to traditional Chinese medicine, green onions have the effects of releasing muscles, benefiting lungs and promoting yang, detoxifying and reducing swelling. Modern studies have shown that scallion oil has a special pungent taste, which can sweat an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/02A23L1/29A23L1/308A23L33/00
Inventor 崔波檀琮萍隗苗苗
Owner QILU UNIV OF TECH
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