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Vegetable sesame oil comprising star aniseed, and preparation method thereof

A technology of star anise oil and scarlet, applied in food science, edible oil/fat, application, etc., can solve the problems of mildew, decline, volatilization and loss of flavor of spices, etc., and achieve the effect of pure fragrance

Inactive Publication Date: 2013-02-13
莫兆钦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional eating method has the following disadvantages: the spices are prone to moisture during storage, which will cause mildew and affect the quality; The taste of the food is very different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The red star anise, cumin and vanilla fruit were washed with clean water, dried at 50°C for 3 hours, crushed into particles with a particle size of 2 mm, and each sesame oil was extracted by steam distillation. Then weigh 80 g of red star anise oil, 10 g of cumin oil, and 10 g of vanilla fruit oil, mix and stir to obtain.

Embodiment 2

[0013] The red star anise, fennel and vanilla fruit were washed with clean water, dried at 60°C for 5 hours, crushed into particles with a particle size of 1.5 mm, and each sesame oil was extracted by steam distillation. Weigh 90 g of red star anise oil, 15 g of cumin oil, and 20 g of vanilla fruit oil, mix and stir to obtain.

Embodiment 3

[0015] The red star anise, cumin, and vanilla fruit were washed with clean water, dried at 70°C for 6 hours, crushed into particles with a diameter of 1.8 mm, and each sesame oil was extracted by steam distillation. Weigh 100 g of red star anise oil, 20 g of cumin oil, and 15 g of vanilla fruit oil, mix and stir to obtain.

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Abstract

The invention discloses a vegetable sesame oil comprising star aniseed. A preparation method of the vegetable sesame oil comprises the following steps: taking the star aniseed, Fructus Foeniculi and Frutus Vanilla planifolia for cleaning respectively; drying the materials for 3 to 6 hours at a temperature of 50 to 70 DEG C; crushing the materials into particles with the particle size which is less than or equal to 2 mm; extracting and collecting the sesame oil from each material by utilizing a vapour distillation method; and then mixing and stirring the materials according to following parts by weight: 80 to 100 parts of the star aniseed oil, 10 to 20 parts of the Fructus Foeniculi oil and 10 to 20 parts of the Frutus Vanilla planifolia oil, thereby obtaining the vegetable sesame oil. According to the invention, the fragrant components in all the spice materials are extracted by utilizing the modern vapour distillation technology, and then mixed in accordance with an accurate formula, so that the prepared sesame oil has fewer impurities as well as pure color, flavor and taste. In addition, the prepared sesame oil can be added to the food to enhance the flavor and increase the color while a cooking action is not required.

Description

Technical field [0001] The invention relates to a plant extract, in particular to a plant sesame oil and a preparation method thereof. Background technique [0002] The unique natural geographical climate of Liuwan Mountain in Guangxi has produced natural spices such as red star anise, cumin, vanilla fruit, etc. The traditional way of eating is to directly cook the dried spices together with the food in a soup. Traditional edible methods have the following shortcomings: spices are easily affected by damp and mildew during storage; in the process of boiling and boiling, the aroma will evaporate and reduce the taste; the flavors of spices harvested in different seasons are different in intensity, which makes the preparation The smell of the food is very different. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a plant sesame oil with less impurities and pure color and fragrance, increase sesame oil varieties, and enrich t...

Claims

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Application Information

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IPC IPC(8): A23D9/02
Inventor 莫兆钦梁晴
Owner 莫兆钦
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