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Preparation method of allium sesame oil

A technology for allium plants and vegetable oil, which is applied in the field of food processing, can solve the problems of heavy greenness, incomplete extraction, and inconspicuous characteristic aroma of sesame oil, and achieves the effects of simple requirements, easy industrial production and low cost.

Active Publication Date: 2017-07-07
铜陵大通小磨麻油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a new preparation method of allium sesame oil, so as to solve the problems that the allium sesame oil prepared by the existing method has a heavy greenish gas, incomplete extraction, and indistinct characteristic aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Drain the washed garlic, cut it into sections, pour it into soybean oil and homogenize it, the mass ratio of oil and garlic is 3:1, heat it to 120°C, keep it for 2 minutes, and filter it through an 80-mesh filter to obtain crude garlic sesame oil and Garlic residue. Add water to the garlic residue and stir to separate the soybean oil adsorbed on the garlic residue from the garlic residue. After standing still, the garlic residue enters the water layer, and the soybean oil adsorbed on the garlic residue floats up to form an oil layer. An emulsified layer is formed at the oil-water interface and the oil-air interface. Because the oil layer is too thin, soybean oil is added to the oil layer so that the volume ratio of the oil layer and the water layer is between 1:3-5. Add alliinase to the water layer, the addition amount is 1% of the fresh weight of garlic, the enzyme activity is 1000U / g, adjust the temperature to 65°C, pH to 5, keep it warm for 3 hours, then add salt t...

Embodiment 2

[0026] Drain the washed scallions, cut them into sections, and pour them into corn oil to homogenize. The mass ratio of scallions to scallions is 6:1. Heat to 80°C, keep for 5 minutes, and filter through a 60-mesh filter to obtain crude scallions and scallions. Green onion residue, add water to the green onion residue, stir, separate the corn oil adsorbed on the green onion residue from the green onion residue, let stand, the green onion residue falls into the water layer, and the corn oil adsorbed on the green onion residue floats up to form an oil layer. An emulsified layer is formed at the oil-water interface and the oil-air interface. Adjust the oil layer so that the volume ratio of the oil layer and the water layer is between 1:3-5. Add alliinase to the water layer, the addition amount is 2% of fresh weight of green onion, the enzyme activity is 1000U / g, adjust the temperature to 40°C, pH to 6.5, enzymolysis for 3 hours, add salt twice the fresh weight of green onion, and...

Embodiment 3

[0028] Drain the washed leeks, cut them into sections, pour rapeseed oil into the homogenate, the mass ratio of leeks to oil is 4:1, heat to 100°C, keep for 3 minutes, and filter through an 80-mesh filter to obtain crude extracts. Leek oil and leek residue, add water to the leek residue, stir to separate the rapeseed oil adsorbed on the leek residue from the leek residue, let it stand still, the leek residue falls into the water layer, and the rapeseed oil adsorbed on the leek residue floats up to form an oil layer . An emulsified layer is formed at the oil-water interface and the oil-air interface. Adjust the oil layer so that the volume ratio of the oil layer and the water layer is between 1:3-5. Add alliinase to the water layer, the addition amount is 4% of the fresh weight of leek, the enzyme activity is 1000U / g, adjust the temperature to 55°C, pH to 5.5, enzymolysis for 1 hour, add salt twice the fresh weight of leek, and then Ultrasonic vibration, stand still, form two...

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Abstract

The invention provides a method for preparing sesame oil from Allium genus to solve the problems that the sesame oil of Allium genus prepared by the existing method has heavy greenish gas, incomplete extraction, and indistinct characteristic aroma, including first extraction, oil-water layering, precursor Release, re-extraction and vacuum dehydration steps, wherein the first extraction is to drain the washed allium plants, cut into sections, homogenize with vegetable oil, heat to 80-120°C and keep for 2-4 minutes, filter; oil-water separation It is to add water to the residue and stir to separate the vegetable oil remaining on the residue from the residue and enter the water layer to form a water layer and an oil layer, and adjust the volume ratio of the oil layer and the water layer; the precursor release is to add alliinase enzyme to the water layer solution; re-extraction is stirring after enzymatic hydrolysis, then centrifuging to separate the water layer and oil layer, collecting the oil layer, and merging with the crude essential oil extracted for the first time; vacuum dehydration is to heat the prepared crude allium sesame oil to 50 ~70°C and keep it for 2~5 minutes, filter and dehydrate with suction.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of allium sesame oil. Background technique [0002] Alliums have a special aroma. The food industry often uses its special aroma to process various foods with unique flavors. In addition to directly using the allium itself, the method of utilizing this unique aroma can also extract its aroma substances for reuse. Which method to choose is related to the characteristics of the processed food itself. [0003] The aroma of Allium plants is mainly fat-soluble substances, and the aroma of Allium plants can be divided into two parts: the aroma substances formed immediately after being broken and the aroma substances produced by secondary reactions. Its precursor is a non-volatile S-substituted cysteine ​​sulfoxide. The two most important classes of precursors are S-alk(en)yl cysteine ​​sulfoxides and gamma glutamyl peptides. Among them, under the inf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10
Inventor 王黎明
Owner 铜陵大通小磨麻油有限公司
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