Preparation method for allium hookeri oil

Abstract

The invention discloses a preparation method for allium hookeri oil, which particularly includes the following steps: 1) weighing raw materials; 2) adding the raw material, allium hookeri, into an extraction kettle, repeatedly washing the allium hookeri with CO2 gas to exhaust the air in the kettle completely, and adjusting all valves so that full-circulating flowing extraction is carried out with the CO2 gas; 3) when the extraction is finished, discharging an extract from the bottom of the extraction kettle; 4) drying the extract with CaCl2; 5) adding liquor for liquor-washing the extract; 6) heating the liquor-washed allium hookeri oil in a pot, adding bay leaves, star anise, chuanminshen violaceum, panax notoginseng and amomum cardamomum and oil-frying the spices until fragrance is generated, and turning the fire off and cooling the spices, taking the spices out, filtering the allium hookeri oil and filling a container with the allium hookeri oil to produce a finish product. The allium hookeri oil is prepared from natural materials, has simple and practical processes, is short in production time, has a fragrant smell, and has abundant nutrients, pleasant appearance, mellow fragrance and delicious taste. Through the liquor-washing for increasing the fragrance, odors of the allium hookeri oil are eliminated, and the fragrance of the allium hookeri oil is enhanced. The allium hookeri oil, used as oil for cold dishes, is refreshing and can improve appetite.

Description

technical field

[0001] The invention relates to the technical field of food chemistry, in particular to a preparation method of kohlrabi oil. Background technique

[0002] Kohlrabi mostly grows in humid areas, on hillsides or under forests. For example, it can grow in areas with an altitude of 2,400 meters to 3,200 meters in the south of Cuona County, Tibet, and is cultivated by the local Menba people. It is widely cultivated in Baoshan area of ​​Yunnan Province and is called kohlrabi. Kohlrabi has the pungent aroma of green onion and garlic vegetables. The leaves resemble day lily and are close to leeks. The root flesh is plump and has a leek flavor. It is the main part of food intake and can also be used as medicine alone. All have broad application prospects.

[0003] At present, the methods for extracting the aromatic and taste components in fresh spices are mainly steam distillation, simultaneous distillation extraction, solvent extraction and supercritical carbon di...