Pepper green onion oil and preparation method thereof

Abstract

The invention discloses pepper and shallot oil and a preparation method thereof, the pepper and shallot oil is prepared by blending pepper oleoresin, shallot oil, spice oil and salad oil, and the blending weight ratio of the pepper oleoresin to the shallot oil to the spice oil to the salad oil is (15-30): (20-30): (10-16): (35-50). The pepper oleoresin, the chive oil, the spice oil and the salad oil are compounded according to a certain proportion, the pepper oleoresin is prepared by a microwave-assisted extraction method, the chive oil is prepared by a vegetable oil extraction method, and the spice oil is prepared by heating vegetable oil and spices. The pepper, the chive and the salad oil are blended to prepare the seasoning oil product, so that the seasoning oil product not only has strong pepper and chive flavor, but also has good sensory flavor.

Description

Technical Field

[0001] The invention relates to the technical field of food seasoning oil, in particular to pepper and scallion oil and a preparation method thereof. Background Art

[0002] Scallion oil is a common condiment. Scallion oil has a special fragrance and is widely used in mixing poultry, vegetables, and meat raw materials. It can remove the peculiar smell in dishes, produce a special aroma, and has a strong bactericidal effect. It can stimulate the secretion of digestive juices and increase appetite. The existing scallion oil is generally made of raw oil and chopped scallions, which is obtained by frying chopped scallions. Its taste is single, and the flavor is not obvious when seasoning. It is also necessary to add a variety of seasonings to stir the dishes, and it cannot be quickly seasoned, and it is easy to season unevenly and affect the flavor of the dishes. Pepper is a plant of the Piperaceae family. As one of the local economic crops, it contains rich nutrients and a variety of active ingredients. It has the same origin of medicine and food. It is also a seasoning spice with the effects of removing fishy smell and greasy, increasing appetite, detoxifying and flavoring, and antiseptic and antibacterial. It is indispensable in cooking and is widely used in the seasoning of various dishes. Whether it is home cooking or the catering industry, there is a large demand and it has a high economic value. However, pepper is often crushed into powder particles when used and added to dishes. At present, it is mainly based on primary processed products, and the product structure is single. There are few studies on pepper preparation seasonings. Therefore, the present invention studies and develops a method of preparing a seasoning oil by mixing it with scallion oil, so that the seasoning oil has a good taste and flavor and enhances the aroma of dishes. Summary of the invention

[0003] In view of this, the present invention provides a pepper and scallion oil to solve the above problems.

[0004] The technical means adopted by the invention are as follows: a pepper and shallot oil, which is prepared by blending pepper oleoresin, shallot oil, spice oil and salad oil, wherein the blending weight ratio of the pepper oleoresin, shallot oil, spice oil and salad oil is 15-30:20-30:10-16:35-50; the pepper oleoresin is obtained by extracting pepper by microwave assistance, the shallot oil is prepared by soaking shallot and vegetable oil, the spice oil is prepared by heating vegetable oil and spices, and the spices include the following components: garlic, ginger, cinnamon, star anise, fennel, cloves, liquorice, angelica dahurica and onion.

[0005] Preferably, the preparation method of the pepper oleoresin is: crush the pepper, put it into a microwave reactor, add ethanol at a solid-liquid weight ratio of 1:6-8, perform microwave extraction for 30-45 minutes, the microwave power is 1600-2000W, the flow rate is 40-50L / h, filter, repeat the extraction of the filter residue, combine the filtrate, and obtain the pepper oleoresin.

[0006] Preferably, the preparation method of the shallot oil is: crushing air-dried shallots, adding vegetable oil at a solid-liquid weight ratio of 1:3-5 and soaking for 20-24 hours, then stirring at 40-45°C for 5-8 hours, and obtaining water-containing shallot oil after centrifugal separation, placing the water-containing shallot oil in an oil-water separator and standing for 2-3 days to remove moisture to obtain shallot oil.

[0007] Preferably, the preparation method of the spice oil is: taking vegetable oil and heating it to 120-150° C., adding spices and frying for 20-50 minutes, and filtering to obtain the spice oil.

[0008] Preferably, the spices include the following components in parts by weight: 15-20 parts of garlic, 10-12 parts of ginger, 8-12 parts of cinnamon, 5-8 parts of star anise, 15-18 parts of fennel, 5-10 parts of cloves, 3-5 parts of licorice, 8-10 parts of angelica, and 15-20 parts of onion.

[0009] Preferably, the spices include the following components in parts by weight: 18 parts of garlic, 12 parts of ginger, 10 parts of cinnamon, 6 parts of star anise, 16 parts of fennel, 8 parts of cloves, 4 parts of licorice, 9 parts of angelica, and 17 parts of onion.

[0010] Preferably, the vegetable oil includes one or more of soybean oil, corn oil, peanut oil, rapeseed oil, tea seed oil, sesame oil, coconut oil, olive oil, and walnut oil.

[0011] The invention also includes a method for preparing pepper and shallot oil, comprising the following steps: heating salad oil to 160-200 DEG C, adding pepper oleoresin, shallot oil and spice oil according to weight ratio, mixing, stirring for 20-50 minutes, standing and cooling for 15-20 hours, filtering, and disinfecting the filtrate to obtain pepper and shallot oil.

[0012] Preferably, the weight ratio of pepper oleoresin, shallot oil, spice oil and salad oil is 22:25:13:40.

[0013] Preferably, after filtering through a 200-230 mesh sieve, the filtrate is sterilized under ultraviolet light.

[0014] The pepper and scallion oil provided by the present invention has the following beneficial effects:

[0015] Pepper oleoresin, shallot oil, spice oil and salad oil are compounded in a certain proportion, pepper oleoresin is prepared by a microwave-assisted extraction method, shallot oil is prepared by a vegetable oil immersion extraction method, and spice oil is prepared by heating vegetable oil and spices. The three are blended with salad oil to prepare seasoning oil, so that the seasoning oil not only has a strong pepper and shallot flavor, but also has a good sensory flavor. DETAILED DESCRIPTION

[0016] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0017] Example 1

[0018] A pepper and shallot oil is prepared by blending pepper oleoresin, shallot oil, spice oil and salad oil, wherein the blending weight ratio of the pepper oleoresin, shallot oil, spice oil and salad oil is 18:30:12:40.

[0019] The preparation method of the pepper oleoresin comprises the following steps: crushing pepper, putting the pepper into a microwave reactor, adding ethanol at a solid-liquid weight ratio of 1:6, performing microwave extraction for 30 minutes, with a microwave power of 1600 W and a flow rate of 40 L / h, filtering, repeatedly extracting the filter residue, combining the filtrate, and obtaining the pepper oleoresin.

[0020] The preparation method of the chive oil is as follows: crushing air-dried chives, adding vegetable oil at a solid-liquid weight ratio of 1:3 and soaking for 20 hours, stirring at 40°C for 5 hours, centrifuging to obtain water-containing chive oil, placing the water-containing chive oil in an oil-water separator and standing for 2 days to remove water, and obtaining chive oil. The vegetable oil includes soybean oil.

[0021] The preparation method of the spice oil is as follows: take vegetable oil, heat it to 120°C, add spices and fry for 20 minutes, and filter to obtain the spice oil. The spices include the following components in weight ratio: 15 parts of garlic, 10 parts of ginger, 8 parts of cinnamon, 5 parts of star anise, 15 parts of fennel, 5 parts of cloves, 3 parts of licorice, 8 parts of angelica, and 15 parts of onion. The vegetable oil includes soybean oil.

[0022] A preparation method of pepper and shallot oil comprises the following steps: heating salad oil to 160°C, mixing pepper oleoresin, shallot oil, spice oil and salad oil in a weight ratio of 18:30:12:40, stirring for 20 minutes, standing and cooling for 15 hours, filtering through a 200-mesh sieve, and performing ultraviolet disinfection and sterilization treatment on the filtrate, wherein the wavelength of the ultraviolet light is 220nm and the intensity is 150μw / cm 2 , get pepper and onion oil.

[0023] Example 2

[0024] A pepper and shallot oil is prepared by blending pepper oleoresin, shallot oil, spice oil and salad oil, wherein the blending weight ratio of the pepper oleoresin, shallot oil, spice oil and salad oil is 28:20:16:36.

[0025] The preparation method of the pepper oleoresin comprises the following steps: crushing pepper, putting the pepper into a microwave reactor, adding ethanol at a solid-liquid weight ratio of 1:8, performing microwave extraction for 45 minutes, with a microwave power of 2000 W and a flow rate of 50 L / h, filtering, repeatedly extracting the filter residue, combining the filtrate, and obtaining the pepper oleoresin.

[0026] The preparation method of the chive oil is as follows: crushing air-dried chives, adding vegetable oil at a solid-liquid weight ratio of 1:5 and soaking for 24 hours, stirring at 45°C for 8 hours, centrifuging to obtain water-containing chive oil, placing the water-containing chive oil in an oil-water separator and standing for 3 days to remove water, and obtaining chive oil. The vegetable oil includes soybean oil, corn oil, and peanut oil.

[0027] The preparation method of the spice oil is as follows: heating vegetable oil to 150°C, adding spices and frying for 50 minutes, filtering to obtain the spice oil. The spices include the following components in weight ratio: 20 parts of garlic, 12 parts of ginger, 12 parts of cinnamon, 8 parts of star anise, 18 parts of fennel, 10 parts of cloves, 5 parts of licorice, 10 parts of angelica, and 20 parts of onion. The vegetable oil includes soybean oil, corn oil, and peanut oil.

[0028] A preparation method of pepper and shallot oil comprises the following steps: heating salad oil to 200°C, mixing pepper oleoresin, shallot oil, spice oil and salad oil according to a weight ratio of 30:20:16:50, stirring for 50 minutes, standing and cooling for 20 hours, filtering with a 230-mesh sieve, and performing ultraviolet disinfection and sterilization treatment on the filtrate, wherein the wavelength of the ultraviolet light is 220nm and the intensity is 150μw / cm 2 , get pepper and onion oil.

[0029] Example 3

[0030] A pepper and shallot oil is prepared by blending pepper oleoresin, shallot oil, spice oil and salad oil, wherein the blending weight ratio of the pepper oleoresin, shallot oil, spice oil and salad oil is 22:25:13:40.

[0031] The preparation method of the pepper oleoresin comprises the following steps: crushing pepper, putting the pepper into a microwave reactor, adding ethanol at a solid-liquid weight ratio of 1:7, performing microwave extraction for 40 minutes, with a microwave power of 1800 W and a flow rate of 45 L / h, filtering, repeatedly extracting the residue, combining the filtrate, and obtaining the pepper oleoresin.

[0032] The preparation method of the chive oil is as follows: crushing air-dried chives, adding vegetable oil at a solid-liquid weight ratio of 1:4, soaking for 22 hours, stirring at 42°C for 6 hours, centrifuging to obtain water-containing chive oil, placing the water-containing chive oil in an oil-water separator and standing for 2 days to remove water, and obtaining chive oil. The vegetable oil includes peanut oil.

[0033] The preparation method of the spice oil is as follows: take vegetable oil, heat it to 145°C, add spices and fry for 40 minutes, and filter to obtain the spice oil. The spices include the following components in weight ratio: 18 parts of garlic, 12 parts of ginger, 10 parts of cinnamon, 6 parts of star anise, 16 parts of cumin, 8 parts of cloves, 4 parts of licorice, 9 parts of angelica, and 17 parts of onion. The vegetable oil includes peanut oil.

[0034] A preparation method of pepper and shallot oil comprises the following steps: heating salad oil to 180°C, mixing pepper oleoresin, shallot oil, spice oil and salad oil in a weight ratio of 22:25:13:40, stirring for 40 minutes, standing and cooling for 18 hours, filtering with a 230-mesh sieve, and performing ultraviolet disinfection and sterilization treatment on the filtrate, wherein the wavelength of the ultraviolet light is 220nm and the intensity is 150μw / cm 2 , get pepper and onion oil.

[0035] The difference between Comparative Example 1 and Example 3 is that the blending weight ratio of the pepper oleoresin, shallot oil, spice oil and salad oil is 20:15:10:55.

[0036] The difference between Comparative Example 2 and Example 3 is that the blending weight ratio of the pepper oleoresin, shallot oil and salad oil is 30:20:50.

[0037] The difference between Comparative Example 3 and Example 3 is that the blending weight ratio of the pepper oleoresin, shallot oil, spice oil and vegetable oil is 20:20:10:50.

[0038] The difference between comparative example 4 and embodiment 3 is that the preparation method of the pepper oleoresin is: crushing pepper, putting it into a microwave reactor, adding ethanol at a solid-liquid weight ratio of 1:5 for microwave extraction for 50 minutes, the microwave power is 1800W, the flow rate is 35L / h, filtering, repeatedly extracting the filter residue, combining the filtrate, and obtaining pepper oleoresin.

[0039] The difference between comparative example 5 and example 3 is that the preparation method of the shallot oil is as follows: air-dried shallots are crushed, vegetable oil is added at a solid-liquid weight ratio of 1:2 and soaked for 42 hours, then stirred at 45°C for 10 hours, and water-containing shallot oil is obtained after centrifugal separation, and the water-containing shallot oil is placed in an oil-water separator and allowed to stand for 2 days to remove moisture to obtain shallot oil.

[0040] The difference between Comparative Example 6 and Example 3 is that the preparation method of the spice oil is: heating the vegetable oil to 200° C., adding spices and frying for 60 minutes, and filtering to obtain the spice oil.

[0041] 1. The pepper and scallion oils prepared in Examples 1 to 3 and the pepper and scallion oils prepared in Comparative Examples 1 to 6 were used to measure the acid value, peroxide value, total bacterial count, and E. coli count, and the test operations were performed and the results were calculated in accordance with the methods specified in GB 5009.229-2016, GB5009.227-2016, GB4789.2-2016, and GB 4789.3-2016. The test data are recorded in Table 1 below:

[0042]

[0043] As can be seen from the above table, by analyzing the above-mentioned pepper and scallion oil, compared with the comparative example, the acid value and the peroxide value of the present embodiment are both less than the values ​​of the comparative example, and the quality is good. The single factor changes the blending component ratio and the preparation process, which verifies that the blending ratio of the present application and the feasible preparation process can obtain good products. The pepper and scallion oils obtained under this condition meet the national standards, and no bacteria and Escherichia coli are detected. The pepper and scallion oil prepared by the present embodiment has good stability and safety.

[0044] 1. Experimental setup

[0045] The pepper scallion oil prepared in Examples 1 to 3 and the pepper scallion oil prepared in Comparative Examples 1 to 6 were subjected to sensory evaluation and used to prepare scallion oil noodles. The pepper scallion oil was poured on the noodles and mixed well for sensory flavor evaluation test. The test results are shown in Table 1 below.

[0046] Test method: 30 appraisers were selected to conduct sensory flavor evaluation on the pepper and scallion oil noodles and score them. The specific scoring standards for the sensory evaluation indicators are shown in Table 2 below:

[0047]

[0048]

[0049] 2. The sensory flavor evaluation results of the pepper and scallion oils prepared in Examples 1 to 3 and the pepper and scallion oils prepared in Comparative Examples 1 to 6 are shown in Table 3 below:

[0050] taste aroma Color Total score Example 1 48 27 19 94 Example 2 47 28 18 94 Example 3 48 29 19 96 Comparative Example 1 41 20 17 78 Comparative Example 2 38 19 14 71 Comparative Example 3 38 21 17 76 Comparative Example 4 40 23 15 78 Comparative Example 5 41 24 18 83 Comparative Example 6 42 23 16 81

[0051] It can be seen from the data in the above table that the three indicators of taste, aroma and fragrance of the pepper scallion oil prepared in the present application are significantly better than the sensory flavor of the pepper scallion oil prepared in comparative examples 1 to 6, and its taste is loved by the public. The pepper and scallion flavors of the pepper scallion oil prepared in the present application are relatively strong, the retention time is long, and the taste is delicious; and it has a strong aroma of pepper and scallion, which is rich and long; it is golden, shiny, has good transparency, and is free of impurities.

[0052] In summary, the pepper and shallot oil provided by the present invention is used, pepper oleoresin, shallot oil, spice oil and salad oil are compounded in a certain proportion, pepper oleoresin is extracted by microwave-assisted method,

[0053] The chive oil is prepared by a vegetable oil immersion extraction method, and the spice oil is prepared by heating the vegetable oil and spices. The three are blended with salad oil to prepare the seasoning oil, so that the seasoning oil not only has a strong pepper and chive flavor, but also has a good sensory flavor.

[0054] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A pepper and scallion oil, characterized in that: The invention comprises pepper oleoresin, chive oil, spice oil and salad oil, wherein the blending weight ratio of the pepper oleoresin, chive oil, spice oil and salad oil is 15-30:20-30:10-16:35-50; the pepper oleoresin is obtained by extracting pepper with the assistance of microwaves, the chive oil is prepared by soaking chives with vegetable oil, the spice oil is prepared by heating vegetable oil and spices, and the spices comprise the following components: garlic, ginger, cinnamon, star anise, cumin, cloves, liquorice, angelica dahurica and onion.

2. The pepper and scallion oil according to claim 1, characterized in that: The preparation method of the pepper oleoresin comprises the following steps: crushing pepper, putting the pepper into a microwave reactor, adding ethanol at a solid-liquid weight ratio of 1:6-8, performing microwave extraction for 30-45 minutes, the microwave power being 1600-2000W, the flow rate being 40-50L / h, filtering, repeatedly extracting the filter residue, combining the filtrate, and obtaining the pepper oleoresin.

3. The pepper and scallion oil according to claim 1, characterized in that: The preparation method of the chive oil comprises the following steps: crushing air-dried chives, adding vegetable oil at a solid-liquid weight ratio of 1:3-5, soaking the mixture for 20-24 hours, stirring the mixture at 40-45° C. for 5-8 hours, centrifuging the mixture to obtain water-containing chive oil, placing the water-containing chive oil in an oil-water separator and allowing the mixture to stand for 2-3 days to remove moisture, and obtaining the chive oil.

4. The pepper and scallion oil according to claim 1, characterized in that: The preparation method of the spice oil comprises the following steps: heating vegetable oil to 120-150° C., adding spices and frying for 20-50 minutes, and filtering to obtain the spice oil.

5. The pepper and scallion oil according to claim 4, characterized in that: The spices include the following components in parts by weight: 15-20 parts of garlic, 10-12 parts of ginger, 8-12 parts of cinnamon, 5-8 parts of star anise, 15-18 parts of fennel, 5-10 parts of cloves, 3-5 parts of liquorice, 8-10 parts of angelica, and 15-20 parts of onion.

6. The pepper and scallion oil according to claim 5, characterized in that: The spices include the following components in parts by weight: 18 parts of garlic, 12 parts of ginger, 10 parts of cinnamon, 6 parts of star anise, 16 parts of fennel, 8 parts of cloves, 4 parts of liquorice, 9 parts of angelica dahurica and 17 parts of onion.

7. The pepper and scallion oil according to claim 3 or 4, characterized in that: The vegetable oil includes one or more of soybean oil, corn oil, peanut oil, rapeseed oil, tea seed oil, sesame oil, coconut oil, olive oil and walnut oil.

8. The method for preparing pepper and scallion oil according to any one of claims 1 to 7, characterized in that: The following steps are involved: The salad oil is heated to 160-200° C., pepper oleoresin, shallot oil and spice oil are added in a weight ratio and mixed, stirred for 20-50 minutes, allowed to stand and cool for 15-20 hours, filtered, and the filtrate is disinfected to obtain pepper and shallot oil.

9. The method for preparing pepper and scallion oil according to claim 8, characterized in that: The weight ratio of pepper oleoresin, shallot oil, spice oil and salad oil is 22:25:13:

40.

10. The method for preparing pepper and scallion oil according to claim 8, characterized in that: After filtering through a 200-230 mesh sieve, the filtrate is disinfected and sterilized under ultraviolet light.

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