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Chinese leek essential oil and preparation method thereof

A leek and essential oil technology, applied in edible oil/fat, food science, application, etc., can solve the problems of undiscovered patent publications, short storage period of raw materials, poor application effect, etc., achieve suitable large-scale production, and simple operation method , improve the effect of similarity

Inactive Publication Date: 2018-07-24
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the current technology, the application of leeks is mainly for direct processing and consumption or preparation of extracts. Direct processing and consumption inevitably face the disadvantages of short storage period and perishability of raw materials, while the flavor of the extract is seriously distorted due to the lack of ingredients, and the application effect is poor. Therefore, it is necessary to develop a leek flavor product with high flavor fidelity, convenient application, health and safety, and suitable for large-scale production
[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Chinese leek essential oil and preparation method thereof
  • Chinese leek essential oil and preparation method thereof
  • Chinese leek essential oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of leek essential oil, its composition and parts by weight are as follows:

[0032]

[0033]

[0034] Wherein, the diallyl disulfide, diallyl trisulfide, dimethyl disulfide, dimethyl trisulfide, allyl methyl disulfide, allyl methyl trisulfide , anisyl alcohol, diallyl sulfide, 1-penten-3-ol, 3-hydroxy-2-butanone, 2-hexenal, benzyl alcohol, 2-methyl-2-butenal solvent All soybean oil.

[0035] Preferably, the soybean oil is first-grade non-transgenic soybean oil.

[0036] Further, the preparation method of the leek flavor oil is as follows:

[0037] (1) Clean leeks and broad-leaved leeks, crush them, and set aside.

[0038] (2) Mix crushed leeks, leeks and soybean oil (soybean oil used is food grade) at a ratio of 0.6:0.4:5, and soak at room temperature for 24 hours to obtain a feed solution.

[0039] (3) Send the feed liquid in step (2) into an extractor equipped with an ultrasonic oscillator, and extract at 40° C. for 60 min under the action of ultrason...

Embodiment 2

[0045] A kind of leek essential oil, its composition and parts by weight are as follows:

[0046]

[0047]

[0048] Wherein, the diallyl disulfide, diallyl trisulfide, dimethyl disulfide, dimethyl trisulfide, allyl methyl disulfide, allyl methyl trisulfide , anisyl alcohol, diallyl sulfide, 1-penten-3-ol, 3-hydroxy-2-butanone, 2-hexenal, benzyl alcohol, 2-methyl-2-butenal solvent All soybean oil.

[0049] Wherein, the preparation method of described leek flavor oil is as follows:

[0050] ⑴ Clean the leeks and broad-leaved leeks, crush them, and set aside;

[0051] (2) Mix crushed leeks, leeks and soybean oil in a mass ratio of (0.6-0.4): (0.4-0.6): (3-5), soak at room temperature for 22-24 hours to obtain a feed liquid;

[0052] Wherein, the soybean oil is food-grade soybean oil;

[0053] (3) Send the feed liquid in step (2) into an extractor equipped with an ultrasonic oscillator, and extract under the action of ultrasonic waves with an ultrasonic power of 350-410w...

Embodiment 3

[0059] A kind of leek essential oil, its composition and parts by weight are as follows:

[0060]

[0061] Wherein, the diallyl disulfide, diallyl trisulfide, dimethyl disulfide, dimethyl trisulfide, allyl methyl disulfide, allyl methyl trisulfide , anisyl alcohol, diallyl sulfide, 1-penten-3-ol, 3-hydroxy-2-butanone, 2-hexenal, benzyl alcohol, 2-methyl-2-butenal solvent All soybean oil.

[0062] Wherein, the soybean oil is first-grade non-transgenic soybean oil.

[0063] Wherein, the preparation method of described leek flavor oil is as follows:

[0064] ⑴ Clean the leeks and broad-leaved leeks, crush them, and set aside;

[0065] (2) Mix crushed leeks, leeks and soybean oil in a mass ratio of (0.6-0.4): (0.4-0.6): (3-5), soak at room temperature for 22-24 hours to obtain a feed liquid;

[0066] Wherein, the soybean oil is food-grade soybean oil;

[0067] (3) Send the feed liquid in step (2) into an extractor equipped with an ultrasonic oscillator, and extract under t...

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Abstract

The invention discloses Chinese leek essential oil. The Chinese leek essential oil consists of the following components of diallyl disulfide, diallyl trisulfide, dimethyl disulfide, dimethyl trisulfide, allyl methyl disulphide, allyl methyl trisulphide, anisic alcohol, diallyl sulfide, 1-penten-3-ol, acetyl, 2-hexenal, benzyl alcohol, 2-methyl-2-butenal and soybean oil. The Chinese leek essentialoil has natural Chinese leek fragrance, is rich, natural, harmonious and vivid in Chinese leek characteristic fragrance, not only can provide strong Chinese leek taste characteristics for products, but also is plump and gentle in flavor than original bodies of Chinese leek, is outstanding in characteristic flavor without original hot irritating sensation of the Chinese leek, is convenient to apply, healthy, safe and suitable for large-scale production, and has broad market prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a leek essential oil and a preparation method thereof. Background technique [0002] Leek is also called Yangcao, which has a unique fragrance and delicious taste. Leek contains volatile oils, alkaloids, flavonoids and other biologically active ingredients, and emits a unique spicy smell. It has good curative effect on other diseases, so it has high edible and medicinal value. Modern pharmacological research proves that leek has various biological functions such as antibacterial, anti-mutation, anti-oxidation, and anti-tumor. [0003] Broad-leaved leek is a plant of the Liliaceae Allium genus thick root group. It is often cultivated and eaten as a vegetable in some areas in southern my country, especially in Yunnan and Sichuan. It is a special vegetable for local farmers and herdsmen in Tibet. Because the leaves have an obvious midrib for easy identification, and other ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 张志红李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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