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Allium mongolicum Regel essential oil and preparation method thereof

A technology of scallions and essential oils, which is applied in the directions of essential oil/spices, edible oil/fat, fat production, etc., can solve the problems of undiscovered patent publications, difficulty in long-term storage, and limitation of the use range of scallions, so as to increase additional Value, wide range of sources, simple method effects

Inactive Publication Date: 2016-11-16
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But scallion is a fresh vegetable, it is difficult to store for a long time, and in order to obtain a strong flavor, it needs to be added in large quantities, which greatly limits the scope of use of scallion, so there is an urgent need for a natural and strong scallion flavor product to satisfy people. The pursuit of flavor, expanding its scope of use and increasing its added value
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Allium mongolicum Regel essential oil and preparation method thereof
  • Allium mongolicum Regel essential oil and preparation method thereof
  • Allium mongolicum Regel essential oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of onion essential oil, its composition and parts by weight are as follows:

[0028]

[0029] Among them, the dimethyl disulfide, dimethyl trisulfide, diallyl disulfide, diallyl trisulfide, dipropyl disulfide, dipropyl trisulfide, methyl The solvent of allyl disulfide and diallyl sulfide is soybean oil.

[0030] The preparation method of above-mentioned shallot soaked oil is as follows:

[0031] ⑴Raw material preparation: remove the yellow and rotten leaves of the shallots, wash them in clean water, dry them in a cool and dark place, then grind them to obtain the shallot pulp, and set aside;

[0032] (2) Extraction: add salad oil to the shallot slurry in step (1) according to the ratio of 5:1, leaching for 15 hours at 25°C with intermittent mechanical agitation, and then separate solid and liquid, the obtained filtrate is an oil-water mixture, and then the oil-water mixture is statically Place for 4 hours, the liquid and liquid are separated, and the oil lay...

Embodiment 2

[0039] A kind of onion essential oil, its composition and parts by weight are as follows:

[0040]

[0041] Among them, the dimethyl disulfide, dimethyl trisulfide, diallyl disulfide, diallyl trisulfide, dipropyl disulfide, dipropyl trisulfide, methyl The solvent of allyl disulfide and diallyl sulfide is soybean oil.

[0042] Wherein, the above-mentioned soybean oil may be first grade soybean oil.

[0043] The preparation method of above-mentioned shallot soaked oil is as follows:

[0044] ⑴Raw material preparation: remove the yellow and rotten leaves of the shallots, wash them in clean water, dry them in a cool and dark place, then grind them to obtain the shallot pulp, and set aside;

[0045] (2) Extraction: add salad oil to the shallot slurry in step (1) according to the ratio of 3:1, leaching for 50 hours at 35°C with intermittent mechanical stirring, and then separate solid and liquid, the obtained filtrate is an oil-water mixture, and then the oil-water mixture is s...

Embodiment 3

[0052] A kind of onion essential oil, its composition and parts by weight are as follows:

[0053]

[0054] Among them, the dimethyl disulfide, dimethyl trisulfide, diallyl disulfide, diallyl trisulfide, dipropyl disulfide, dipropyl trisulfide, methyl The solvent of allyl disulfide and diallyl sulfide is soybean oil.

[0055] Wherein, the above-mentioned soybean oil may be first grade soybean oil.

[0056] The preparation method of above-mentioned shallot soaked oil is as follows:

[0057] ⑴Raw material preparation: remove the yellow and rotten leaves of the shallots, wash them in clean water, dry them in a cool and dark place, then grind them to obtain the shallot pulp, and set aside;

[0058](2) Extraction: Add salad oil to the shallot slurry in step (1) at a ratio of 1:1, leaching for 90 hours at 45°C with intermittent mechanical agitation, and then separate solid and liquid. The obtained filtrate is an oil-water mixture, and then the oil-water mixture Place it for 12...

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Abstract

The invention relates to Allium mongolicum Regel essential oil which comprises the following components in parts by weight: 0.5-2 parts of dimethyl disulfide with a mass concentration of 10%, 0.6-4 parts of dimethyl trisulfide with a mass concentration of 10%, 0.5-2 parts of diallyl disulfide with a mass concentration of 10%, 0.2-1 part of diallyl trisulfide with a mass concentration of 10%, 0.8-3 parts of dipropyl disulfide with a mass concentration of 1%, 0.8-3 parts of dipropyl trisulfide with a mass concentration of 1%, 0.7-2 parts of methyl allyl disulfide with a mass concentration of 1%, 0.2-1 part of diallyl sulfide with a mass concentration of 1%, 10-20 parts of Allium mongolicum Regel seed oil with a mass concentration of 100%, 40-80 parts of Allium mongolicum Regel immersed oil with a mass concentration of 100% and parts being supplemented to 100 parts of soybean oil with a mass concentration of 100%. The Allium mongolicum Regel essential oil disclosed by the invention has the natural and strong flavor of Allium mongolicum Regel, so that the pursuit of people on the flavor is met, the application range of the Allium mongolicum Regel is expanded, and the added value of the Allium mongolicum Regel is increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a shallot essential oil and a preparation method thereof. Background technique [0002] Sand onion (Allium mongolicum Regel), also known as Mongolian leek, wild onion, mountain onion, Humuli (Mongolian), etc., is a perennial herbaceous xerophyte of the genus Allium in the Liliaceae family. Shallot is rich in plant protein, dietary fiber, minerals, vitamins and other nutrients needed by the human body. According to the Mongolian Pharmacopoeia: Shallot has the special effects of lowering blood pressure, lowering blood fat, appetizing and eliminating food, strengthening kidney and strengthening yang, and curing constipation. , is a green wild vegetable with extremely high nutritional value and medicinal value. Because of its characteristics of cold resistance, drought resistance, strong disease resistance, strong adaptability and easy cultivation, it also plays a certain ro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/02C11B9/00C11B9/02
CPCA23D9/007A23D9/02C11B9/0003C11B9/02C11B9/022C11B9/025
Inventor 张伟伟李秉业李洪久张志红
Owner SHANDONG TIANBO FOOD INGREDIENTS
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