Preparation method of chive-flavored flavoring oil

A technology of seasoning oil and chives, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of organic reagent residues, etc., and achieve the effect of short time consumption, fresh and natural fragrance, and pure color

Inactive Publication Date: 2015-05-27
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method retains the flavor substances of onion, it also causes

Method used

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  • Preparation method of chive-flavored flavoring oil
  • Preparation method of chive-flavored flavoring oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The concrete steps of the preparation method of shallot flavor seasoning oil of the present invention are as follows:

[0027] (1) Peel and clean the fresh shallots, and use a beater to crush the shallots to make shallot pulp;

[0028] (2) Mix edible soybean oil and green onion pulp in a ratio of 1:1 by weight, and vibrate evenly;

[0029] (3) Shake the raw material obtained in step (2) with a constant temperature water bath for 3 hours at a temperature of 35° C. and a rotating speed of 100 r / min, so that the volatile aroma substances of shallots are fully absorbed;

[0030] (4) Carry out suction filtration with vacuum suction filter then, remove scallion residue and obtain scallion oil mixture;

[0031] (5) Centrifuge the scallion oil mixture at 3000r / min for 20min with a centrifuge, take the upper layer oil of the oil-water separation liquid, and obtain a seasoning oil product with a fresh scallion fragrance;

[0032] (6) With the weight ratio of the additive and th...

Embodiment 2

[0035] The concrete steps of the preparation method of shallot flavor seasoning oil of the present invention are as follows:

[0036] (1) Peel and clean the fresh shallots, and use a beater to crush the shallots to make shallot pulp;

[0037] (2) Mix edible soybean oil and scallion pulp in a ratio of 3:1 by weight, and vibrate evenly;

[0038] (3) Shake the raw material obtained in step (2) with a constant temperature water bath for 1 hour at a temperature of 55° C. and a rotating speed of 150 r / min, so that the volatile aroma substances of shallots are fully absorbed;

[0039] (4) Carry out suction filtration with vacuum suction filter then, remove scallion residue and obtain scallion oil mixture;

[0040] (5) Centrifuge the scallion oil mixture at 5000r / min with a centrifuge for 10min, take the upper layer oil of the oil-water separation liquid, and obtain a seasoning oil product with a fresh scallion fragrance;

[0041] (6) With the weight ratio of the additive and the se...

Embodiment 3

[0044] The concrete steps of the preparation method of shallot flavor seasoning oil of the present invention are as follows:

[0045] (1) Peel and clean the fresh shallots, and use a beater to crush the shallots to make shallot pulp;

[0046] (2) Mix edible soybean oil and green onion pulp in a ratio of 2:1 by weight, and vibrate evenly;

[0047] (3) Shake the raw material obtained in step (2) with a constant temperature water bath for 2 hours at a temperature of 45° C. and a rotating speed of 120 r / min, so that the volatile aroma substances of shallots are fully absorbed;

[0048] (4) Carry out suction filtration with vacuum suction filter then, remove scallion residue and obtain scallion oil mixture;

[0049] (5) Centrifuge the scallion oil mixture at 4000r / min with a centrifuge for 15min, take the upper layer oil of the oil-water separation liquid, and obtain a seasoning oil product with a fresh scallion fragrance;

[0050] (6) Add the additive Zanthoxylum bungeanum oil t...

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Abstract

The invention discloses a preparation method of chive-flavored flavoring oil. The preparation method comprises the following steps: (1) peeling fresh chive shells, washing, and crushing the chive into chive slurry by using a beating machine; (2) mixing edible soybean oil with the chive slurry and uniformly oscillating; (3) oscillating by using a constant-temperature water-bath pot to make sure that the volatile flavor component of the chive is fully absorbed; (4) performing suction filtration by using a vacuum suction filter to remove the chive residues to obtain a chive oil mixture; (5) centrifugally separating the chive oil mixture by using a centrifugal machine and taking the supernatant oil liquid of the oil and water separated solution to obtain a flavoring oil product having the fresh chive flavor; (6) adding an additive of chili oil or zanthoxylum oil into the flavoring oil product to obtain the chive-flavored flavoring oil. The preparation method disclosed by the invention is simple in process and short in time consumption; the extracted chive oil is pure in color and fresh and natural in flavor; unique flavor of the fresh chive is effectively retained. Moreover, the shelf life is effectively prolonged by adding natural condiments without adding any additives.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to a preparation method of shallot-flavored seasoning oil. Background technique [0002] Scallion belongs to the perennial herb Liliaceae Allium, which is divided into two parts: scallion white and scallion leaves. It is widely loved by people because of its special fragrance. my country has a large area of ​​land for planting onions and there are many varieties. In terms of nutrients, the water content of onion is very high, about 90%, contains a small amount of protein, fat and polysaccharides, and is rich in vitamins and minerals, including vitamin A, vitamin C, vitamin K, iron, calcium and magnesium etc. In terms of flavor components, it is mainly sulfides, including allyl methyl disulfide, dimethyl disulfide, dimethyl trisulfide, etc. Due to the high water content and perishable characteristics of shallots, its shelf life is very short, which brings many inconve...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 徐晓云田秀丽
Owner HUAZHONG AGRI UNIV
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