Green onion oil essence based on natural plant extract and preparation method thereof

Abstract

The invention relates to the technical field of flavor stability, in particular to onion oil essence based on natural plant extracts and a preparation method of the onion oil essence. Comprising the following raw materials in parts by weight: 5-15 parts of a composite onion extract, 3-10 parts of a garlic extract, 2-8 parts of a ginger extract, 1-5 parts of a celery seed extract, 50-100 parts of soybean oil, 20-40 parts of ethanol, 0.1-0.5 part of ethyl maltol, 0.1-0.5 part of propyl gallate, 0.1-0.5 part of xanthan gum and 0.05-0.1 part of an acid-base regulator. The added N-acyl serine can form specific chemical bonds with other components or interact with the other components to reduce the change of easily oxidized and degradable components in a system, so that the chemical stability of the onion oil essence under different environmental conditions is improved, and deterioration and loss of flavor substances are delayed; in addition, the N-acyl serine is also beneficial to reducing the surface tension of the scallion oil essence, so that the components are better dispersed and mixed, and the phenomena of layering, precipitation and the like are prevented.

Description

Technical Field

[0001] The invention relates to the technical field of flavor stability, in particular to a scallion oil flavor based on natural plant extracts and a preparation method thereof. Background Art

[0002] In the food, condiment and related industrial fields, consumers have an increasing demand for products with unique flavors, natural and healthy. As a key additive to give products specific aromas and flavors, the quality and safety of flavors have attracted much attention. Although traditional synthetic flavors have a strong aroma and low cost, with the improvement of health awareness, doubts about their safety and natural sources have gradually increased. In contrast, flavors based on natural plant extracts have gradually become the new favorite of the market due to their natural, green and healthy characteristics.

[0003] Scallion oil flavor is a common and popular flavor essence, which is widely used in the production of instant noodles, seasonings, snack foods, etc. Traditional scallion oil flavor is a condiment prepared by heating and mixing fresh allium plants (such as onions, garlic, etc.) with cooking oil; however, since allium plant extracts are rich in unsaturated fatty acids and volatile compounds, these components are easily affected by oxygen when exposed to the air, resulting in the gradual weakening of the aroma and even possible generation of odor. In view of this, we propose a scallion oil flavor based on natural plant extracts and a preparation method thereof. Summary of the invention

[0004] The object of the present invention is to provide a scallion oil flavor based on natural plant extracts and a preparation method thereof, so as to solve the problem raised in the above-mentioned background technology that since allium plant extracts are rich in unsaturated fatty acids and volatile compounds, these components are easily affected by oxygen when exposed to the air, resulting in the gradual weakening of the aroma and even the possibility of producing odor.

[0005] To achieve the above object, the present invention provides a scallion oil flavor based on natural plant extracts, comprising the following raw materials: 5-15 parts by weight of a composite onion extract, 3-10 parts by weight of a garlic extract, 2-8 parts by weight of a ginger extract, 1-5 parts by weight of a celery seed extract, 50-100 parts by weight of soybean oil, 20-40 parts by weight of ethanol, 0.1-0.5 parts by weight of ethyl maltol, 0.1-0.5 parts by weight of propyl gallate, 0.1-0.5 parts by weight of xanthan gum, and 0.05-0.1 parts by weight of an acid-base regulator; The composite onion extract is prepared by acylation reaction of N-acylserine with onion extract and addition of caprylic / capric triglyceride.

[0006] Preferably, the preparation method of the composite onion extract is as follows: S1.1. Weigh the following raw materials in parts by weight respectively: 60-80 parts by weight of onion extract, 10-30 parts by weight of N-acylserine, 5-10 parts by weight of caprylic / capric triglyceride, 20-30 parts by weight of ethyl acetate, and 1-5 parts by weight of anhydrous sodium sulfate; S1.2, adding the onion extract and N-acylserine to the phosphate buffer solution, stirring at a speed of 300-500 rpm for 15-30 min using a magnetic stirrer to mix evenly; then continuing to stir at a speed of 200-300 rpm at 30-40°C for acylation reaction for 2-8 h; Onion extract contains a variety of sulfur-containing compounds and flavor substances, such as sulfide, diallyl sulfide, dimethyl disulfide, etc., which give onions a unique spicy taste and aroma; after acylation reaction with N-acylserine, the flavor substances in the onion extract will undergo chemical changes to generate new compounds, which may have different flavor characteristics, thereby adding a unique flavor layer to the product and making the overall flavor fuller and more complex; the acylation reaction can reduce the volatility of some volatile flavor substances in the onion extract, making it more stable during processing and storage, reducing flavor loss, and prolonging the flavor retention time of the product; in addition, N-acylserine itself has certain physiological activities, such as participating in cell metabolism, etc. Through the acylation reaction, the nutrients in the onion extract (such as flavonoids, sulfides, etc.) combine with N-acylserine, which may produce a synergistic effect, enhance the overall nutritional value of the product, and enhance the beneficial effects on human health.

[0007] The acylated products may have better fat solubility or water solubility, thus being more easily absorbed and utilized by the human body, thereby improving the bioavailability of the nutrients in onion extract and N-acylserine; in addition, the new substances generated after the acylation reaction may have stronger antioxidant capacity, help to scavenge free radicals in the body, reduce oxidative damage, and have better antioxidant and fresh-keeping effects in the fields of food and health products; the acylated products may have both hydrophilic and lipophilic groups, giving them better emulsifying properties, and in systems that require emulsification, such as food and cosmetics, they can stabilize the emulsion structure and improve the stability and quality of the product.

[0008] S1.3, after the acylation reaction is completed, the temperature is raised to 60-65°C and maintained for 3-5 minutes; the reactants are cooled to room temperature, and caprylic / capric triglyceride is added, and a high-speed stirrer is used to stir at a speed of 500-800 rpm for 30-40 minutes to form a composite system; Caprylic / capric triglyceride has good solubility and dispersibility, and can be used as an excellent carrier of flavor substances. Its application in food flavors can significantly improve the dispersion and release ability of flavor components in natural plant extracts such as onion extract, thereby enhancing the overall flavor and aroma of scallion oil flavor, making it more rich and mellow; in addition, capric triglyceride itself has a mild oily aroma, which can modify and supplement the aroma of scallion oil flavor to a certain extent, making the aroma richer and more coordinated, and enhancing the olfactory experience of the product; at the same time, it also has antioxidant properties, which can isolate oxygen from the contact with easily oxidized components in natural plant extracts, reduce the occurrence of oxidation reactions, thereby protecting the active ingredients and flavor substances in the onion extract, improving the stability of scallion oil flavor, and extending its shelf life.

[0009] Caprylic / capric triglyceride can improve the physical properties of the system, reduce surface tension, make the ingredients mix better and more evenly, prevent natural plant extracts from stratification and precipitation, and improve the physical stability of scallion oil flavor; at the same time, it also has a good taste, which can give scallion oil flavor a round and delicate taste, making the product smoother during use, improving product quality and consumer experience.

[0010] S1.4. Purify the composite system by extraction to remove unreacted N-acylserine and other impurities; vacuum dry the purified product to obtain a composite onion extract.

[0011] Preferably, in S1.2, the pH value of the phosphate buffer solution is 6-8.

[0012] Preferably, in S1.4, the composite system is extracted and purified, and the specific steps are as follows: the composite system is transferred to a separatory funnel, ethyl acetate is added, and the mixture is shaken for 10-20 times to be fully mixed; the mixture is allowed to stand for 5-10 minutes, the organic phase is separated, the aqueous phase is discarded, and the aqueous phase is extracted repeatedly for 2-3 times; anhydrous sodium sulfate is added to the organic phase, the mixture is allowed to stand for 30-40 minutes, and the purified product is obtained after filtering.

[0013] Preferably, in S1.4, the vacuum drying temperature is 40-50°C, the vacuum degree is -0.1 to -0.09 MPa, and the drying time is 6-12 hours.

[0014] On the other hand, the present invention provides a method for preparing scallion oil flavor based on natural plant extracts, which is used to prepare the scallion oil flavor based on natural plant extracts, comprising the following steps: S2.1. Weigh the following raw materials in parts by weight respectively: 5-15 parts by weight of composite onion extract, 3-10 parts by weight of garlic extract, 2-8 parts by weight of ginger extract, 1-5 parts by weight of celery seed extract, 50-100 parts by weight of soybean oil, 20-40 parts by weight of ethanol, 0.1-0.5 parts by weight of ethyl maltol, 0.1-0.5 parts by weight of propyl gallate, 0.1-0.5 parts by weight of xanthan gum, and 0.05-0.1 parts by weight of acid-base regulator; S2.2, adding the composite onion extract, garlic extract, ginger extract, and celery seed extract to the ethanol aqueous solution in sequence, stirring at a speed of 100-300 rpm for 15-30 minutes using a stirrer to obtain a mixed solution; Garlic extract has a strong and unique garlic aroma, which can add spicy and stimulating flavor elements to scallion oil flavor. Its main active ingredients such as allicin and sulfide give it antibacterial, anti-inflammatory and antioxidant properties, which can effectively inhibit the growth of a variety of bacteria and fungi, thereby extending the shelf life of the product and improving safety. In addition, the volatile components of garlic extract such as allicin can release a unique garlic aroma during the cooking process, further enhancing the flavor depth of scallion oil flavor.

[0015] Ginger extract, with its spicy and refreshing smell, adds a warm and spicy note to the scallion oil flavor. Its main active ingredients, gingerol and gingerol, have significant antibacterial and anti-inflammatory effects, which can complement the antibacterial properties of garlic extract to enhance the overall antiseptic ability. At the same time, the antioxidant components of ginger extract, such as flavonoids, work synergistically with the antioxidant components in onion extract, significantly improving the antioxidant properties of scallion oil flavor, helping to prevent oxidative deterioration and extend product life.

[0016] Celery seed extract adds a unique aftertaste to scallion oil flavor with its light celery fragrance and herbal aroma. Its main active ingredients, such as apigenin and flavonoids, not only have the effect of lowering blood pressure and blood lipids, but also show a certain antioxidant capacity. The synergistic effect of these ingredients with garlic and ginger extracts makes the flavor of scallion oil flavor more natural and soft, avoiding the monotony of a single flavor.

[0017] S2.3, add ethyl maltol to the mixture, continue stirring at a speed of 100-300rpm for 5-10min to completely dissolve it; then add propyl gallate, and continue stirring at a speed of 100-300rpm for 5-10min; slowly add xanthan gum to the mixture, and stir at a speed of 800-1200rpm for 10-20min to fully dissolve the xanthan gum; S2.4, add the acid-base regulator to the mixed solution in S2.3, and stir at a speed of 200-300 rpm until the pH value reaches 6.5-7.5; add soybean oil to the mixed solution, and stir at a speed of 300-500 rpm for 15-20 minutes to mix the soybean oil and other ingredients evenly; S2.5, transferring the mixed solution in S2.4 into a sealed container, and leaving it at room temperature for 1-3 days for maturation; filtering the matured mixed solution through a filter to obtain scallion oil essence based on natural plant extracts.

[0018] Preferably, in S2.2, the concentration of the ethanol aqueous solution is 60-70%.

[0019] Preferably, in S2.3, the xanthan gum is slowly added to the mixed solution at a rate of 0.5-1 parts by weight per minute.

[0020] Preferably, in S2.4, the acid-base regulator is sodium bicarbonate or citric acid.

[0021] Preferably, in S2.5, the diameter of the filter is 0.3-0.5 μm.

[0022] Compared with the prior art, the present invention has the following beneficial effects: 1. In the scallion oil flavor based on natural plant extracts and the preparation method thereof, the addition of N-acylserine can reduce the changes of easily oxidized and easily degraded components in the system by forming specific chemical bonds or interactions with other components, thereby improving the chemical stability of the scallion oil flavor under different environmental conditions and delaying the deterioration and loss of flavor substances; in addition, N-acylserine helps to reduce the surface tension of the scallion oil flavor, so that the various components are better dispersed and mixed, and the phenomena of stratification, precipitation, etc. are prevented, thereby improving the physical stability and uniformity of the product.

[0023] 2. In the scallion oil flavor based on natural plant extracts and the preparation method thereof, caprylic acid / capric acid triglyceride is added. Due to its good chemical stability, it can protect the active ingredients and flavor substances in the natural plant extracts to a certain extent, reduce their contact with factors such as air and moisture, thereby slowing down the rate of oxidation and deterioration, and extending the shelf life of the scallion oil flavor; in addition, caprylic acid / capric acid triglyceride has good solubility and volatility, and can be used as a flavor carrier to help the flavor substances in natural plant extracts such as onions to evaporate and release better, making the aroma of the scallion oil flavor more intense and pure, and can be quickly perceived by the sense of smell, thereby improving the aroma quality of the product. DETAILED DESCRIPTION

[0024] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] The invention provides a scallion oil flavor based on natural plant extracts, comprising the following raw materials: 5-15 parts by weight of a composite onion extract, 3-10 parts by weight of a garlic extract, 2-8 parts by weight of a ginger extract, 1-5 parts by weight of a celery seed extract, 50-100 parts by weight of soybean oil, 20-40 parts by weight of ethanol, 0.1-0.5 parts by weight of ethyl maltol, 0.1-0.5 parts by weight of propyl gallate, 0.1-0.5 parts by weight of xanthan gum, and 0.05-0.1 parts by weight of an acid-base regulator; The composite onion extract is prepared by acylation reaction of N-acylserine with onion extract and addition of caprylic / capric triglyceride.

[0026] The extraction steps of onion extract are as follows: select fresh, non-rotten onions, wash them and chop them; mix the chopped onions with a 50% ethanol aqueous solution at a solid-liquid ratio of 1:10, and reflux extract at 50°C for 2 hours; after the extraction is completed, filter and reduce the pressure and concentrate at 40-50°C and a vacuum degree of -0.09MPa to obtain the onion extract.

[0027] The main active ingredients in onion extract include sulfur-containing compounds (thiols, sulfides, thiosulfinates and thiosulfinates), flavonoids (quercetin and its glycosides, anthocyanins), steroidal saponins (spirostane saponins, furostane saponins) and nitrogen-containing compounds.

[0028] The main active ingredients in garlic extract include sulfur-containing compounds (alliin, allicin, alliin, etc.), amino acids (S-allyl-L-cysteine) and other ingredients (garlic polysaccharides, flavonoids, allinase, etc.).

[0029] The main active ingredients in ginger extract include gingerols (gingerol, shogaol, zingerone, etc.), curcuminoids (curcumin, demethoxycurcumin, etc.) and volatile oils (gingerene, phellandrene, citral, etc.).

[0030] The main active ingredients in celery seed extract include flavonoids (apigenin, luteolin, etc.), volatile oils (3-n-butylphthalide, serdanolide, limonene, myrcene, etc.), coumarins (umbelliferone, scopoletin, etc.), apigenin and chlorogenic acid.

[0031] The acid-base regulator is sodium bicarbonate or citric acid, preferably sodium bicarbonate.

[0032] Embodiment 1: A method for preparing scallion oil flavor based on natural plant extracts, comprising the following steps: S2.1. Weigh the following raw materials in parts by weight respectively: 5 parts by weight of composite onion extract, 3 parts by weight of garlic extract, 2 parts by weight of ginger extract, 1 part by weight of celery seed extract, 50 parts by weight of soybean oil, 20 parts by weight of ethanol, 0.1 parts by weight of ethyl maltol, 0.1 parts by weight of propyl gallate, 0.1 parts by weight of xanthan gum, and 0.05 parts by weight of sodium bicarbonate; S2.2, adding the composite onion extract, garlic extract, ginger extract, and celery seed extract to a 70% ethanol aqueous solution in sequence, stirring at 300 rpm for 30 min using a stirrer to obtain a mixed solution; S2.3, add ethyl maltol to the mixture, continue stirring at 300 rpm for 10 min to completely dissolve it; then add propyl gallate, and continue stirring at 300 rpm for 10 min; add xanthan gum to the mixture at a rate of 0.5 parts by weight per minute, and stir at 1000 rpm for 20 min to fully dissolve the xanthan gum; S2.4, add sodium bicarbonate to the mixed solution in S2.3, and stir at a speed of 300 rpm until the pH value reaches 7.0; add soybean oil to the mixed solution, and stir at a speed of 500 rpm for 20 minutes to mix the soybean oil and other ingredients evenly; S2.5. Transfer the mixed solution in S2.4 to a sealed container and place it at room temperature for 3 days for maturation; the matured mixed solution is filtered through a filter with a diameter of 0.4 μm to obtain scallion oil flavor based on natural plant extracts.

[0033] The preparation method of the composite onion extract is as follows: S1.1, weigh the following raw materials in parts by weight respectively: 70 parts by weight of onion extract, 11 parts by weight of N-acylserine, 5 parts by weight of caprylic / capric triglyceride, 20 parts by weight of ethyl acetate, and 1 part by weight of anhydrous sodium sulfate; S1.2, adding the onion extract and N-acylserine to a phosphate buffer solution with a pH value of 7, stirring at a speed of 500 rpm for 30 min using a magnetic stirrer to mix evenly; then continuing to stir at a speed of 300 rpm at 40°C for acylation reaction for 8 h; S1.3, after the acylation reaction is completed, the temperature is raised to 65°C and maintained for 5 minutes; the reactants are cooled to room temperature, caprylic acid / capric acid triglyceride is added, and a high-speed stirrer is used to stir at a speed of 600 rpm for 40 minutes to form a composite system; S1.4. Transfer the composite system to a separatory funnel, add ethyl acetate, and shake 20 times to mix thoroughly; let stand for 0 min, separate the organic phase and discard the aqueous phase, and repeat the extraction of the aqueous phase 3 times; add anhydrous sodium sulfate to the organic phase, let stand for 40 min, and filter to obtain a purified product; vacuum dry the purified product at a temperature of 50°C, a vacuum degree of -0.09 MPa, and a drying time of 12 h to obtain a composite onion extract.

[0034] Embodiment 2: A method for preparing scallion oil flavor based on natural plant extracts, comprising the following steps: S2.1. Weigh the following raw materials in parts by weight respectively: 5 parts by weight of composite onion extract, 3 parts by weight of garlic extract, 2 parts by weight of ginger extract, 1 part by weight of celery seed extract, 50 parts by weight of soybean oil, 20 parts by weight of ethanol, 0.1 parts by weight of ethyl maltol, 0.1 parts by weight of propyl gallate, 0.1 parts by weight of xanthan gum, and 0.05 parts by weight of sodium bicarbonate; S2.2, adding the composite onion extract, garlic extract, ginger extract, and celery seed extract to a 70% ethanol aqueous solution in sequence, stirring at 300 rpm for 30 min using a stirrer to obtain a mixed solution; S2.3, add ethyl maltol to the mixture, continue stirring at 300 rpm for 10 min to completely dissolve it; then add propyl gallate, and continue stirring at 300 rpm for 10 min; add xanthan gum to the mixture at a rate of 0.5 parts by weight per minute, and stir at 1000 rpm for 20 min to fully dissolve the xanthan gum; S2.4, add sodium bicarbonate to the mixed solution in S2.3, and stir at a speed of 300 rpm until the pH value reaches 7.0; add soybean oil to the mixed solution, and stir at a speed of 500 rpm for 20 minutes to mix the soybean oil and other ingredients evenly; S2.5. Transfer the mixed solution in S2.4 to a sealed container and place it at room temperature for 3 days for maturation; the matured mixed solution is filtered through a filter with a diameter of 0.4 μm to obtain scallion oil flavor based on natural plant extracts.

[0035] The preparation method of the composite onion extract is as follows: S1.1. Weigh the following raw materials in parts by weight respectively: 70 parts by weight of onion extract, 17 parts by weight of N-acylserine, 5 parts by weight of caprylic / capric triglyceride, 20 parts by weight of ethyl acetate, and 1 part by weight of anhydrous sodium sulfate; S1.2, adding the onion extract and N-acylserine to a phosphate buffer solution with a pH value of 7, stirring at a speed of 500 rpm for 30 min using a magnetic stirrer to mix evenly; then continuing to stir at a speed of 300 rpm at 40°C for acylation reaction for 8 h; S1.3, after the acylation reaction is completed, the temperature is raised to 65°C and maintained for 5 minutes; the reactants are cooled to room temperature, caprylic acid / capric acid triglyceride is added, and a high-speed stirrer is used to stir at a speed of 600 rpm for 40 minutes to form a composite system; S1.4. Transfer the composite system to a separatory funnel, add ethyl acetate, and shake 20 times to mix thoroughly; let stand for 0 min, separate the organic phase and discard the aqueous phase, and repeat the extraction of the aqueous phase 3 times; add anhydrous sodium sulfate to the organic phase, let stand for 40 min, and filter to obtain a purified product; vacuum dry the purified product at a temperature of 50°C, a vacuum degree of -0.09 MPa, and a drying time of 12 h to obtain a composite onion extract.

[0036] Embodiment 3: A method for preparing scallion oil flavor based on natural plant extracts, comprising the following steps: S2.1. Weigh the following raw materials in parts by weight respectively: 5 parts by weight of composite onion extract, 3 parts by weight of garlic extract, 2 parts by weight of ginger extract, 1 part by weight of celery seed extract, 50 parts by weight of soybean oil, 20 parts by weight of ethanol, 0.1 parts by weight of ethyl maltol, 0.1 parts by weight of propyl gallate, 0.1 parts by weight of xanthan gum, and 0.05 parts by weight of sodium bicarbonate; S2.2, adding the composite onion extract, garlic extract, ginger extract, and celery seed extract to a 70% ethanol aqueous solution in sequence, stirring at 300 rpm for 30 min using a stirrer to obtain a mixed solution; S2.3, add ethyl maltol to the mixture, continue stirring at 300 rpm for 10 min to completely dissolve it; then add propyl gallate, and continue stirring at 300 rpm for 10 min; add xanthan gum to the mixture at a rate of 0.5 parts by weight per minute, and stir at 1000 rpm for 20 min to fully dissolve the xanthan gum; S2.4, add sodium bicarbonate to the mixed solution in S2.3, and stir at a speed of 300 rpm until the pH value reaches 7.0; add soybean oil to the mixed solution, and stir at a speed of 500 rpm for 20 minutes to mix the soybean oil and other ingredients evenly; S2.5. Transfer the mixed solution in S2.4 to a sealed container and place it at room temperature for 3 days for maturation; the matured mixed solution is filtered through a filter with a diameter of 0.4 μm to obtain scallion oil flavor based on natural plant extracts.

[0037] The preparation method of the composite onion extract is as follows: S1.1. Weigh the following raw materials in parts by weight respectively: 70 parts by weight of onion extract, 23 parts by weight of N-acylserine, 5 parts by weight of caprylic / capric triglyceride, 20 parts by weight of ethyl acetate, and 1 part by weight of anhydrous sodium sulfate; S1.2, adding the onion extract and N-acylserine to a phosphate buffer solution with a pH value of 7, stirring at a speed of 500 rpm for 30 min using a magnetic stirrer to mix evenly; then continuing to stir at a speed of 300 rpm at 40°C for acylation reaction for 8 h; S1.3, after the acylation reaction is completed, the temperature is raised to 65°C and maintained for 5 minutes; the reactants are cooled to room temperature, caprylic acid / capric acid triglyceride is added, and a high-speed stirrer is used to stir at a speed of 600 rpm for 40 minutes to form a composite system; S1.4. Transfer the composite system to a separatory funnel, add ethyl acetate, and shake 20 times to mix thoroughly; let stand for 0 min, separate the organic phase and discard the aqueous phase, and repeat the extraction of the aqueous phase 3 times; add anhydrous sodium sulfate to the organic phase, let stand for 40 min, and filter to obtain a purified product; vacuum dry the purified product at a temperature of 50°C, a vacuum degree of -0.09 MPa, and a drying time of 12 h to obtain a composite onion extract.

[0038] Embodiment 4: A method for preparing scallion oil flavor based on natural plant extracts, comprising the following steps: S2.1. Weigh the following raw materials in parts by weight respectively: 5 parts by weight of composite onion extract, 3 parts by weight of garlic extract, 2 parts by weight of ginger extract, 1 part by weight of celery seed extract, 50 parts by weight of soybean oil, 20 parts by weight of ethanol, 0.1 parts by weight of ethyl maltol, 0.1 parts by weight of propyl gallate, 0.1 parts by weight of xanthan gum, and 0.05 parts by weight of sodium bicarbonate; S2.2, adding the composite onion extract, garlic extract, ginger extract, and celery seed extract to a 70% ethanol aqueous solution in sequence, stirring at 300 rpm for 30 min using a stirrer to obtain a mixed solution; S2.3, add ethyl maltol to the mixture, continue stirring at 300 rpm for 10 min to completely dissolve it; then add propyl gallate, and continue stirring at 300 rpm for 10 min; add xanthan gum to the mixture at a rate of 0.5 parts by weight per minute, and stir at 1000 rpm for 20 min to fully dissolve the xanthan gum; S2.4, add sodium bicarbonate to the mixed solution in S2.3, and stir at a speed of 300 rpm until the pH value reaches 7.0; add soybean oil to the mixed solution, and stir at a speed of 500 rpm for 20 minutes to mix the soybean oil and other ingredients evenly; S2.5. Transfer the mixed solution in S2.4 to a sealed container and place it at room temperature for 3 days for maturation; the matured mixed solution is filtered through a filter with a diameter of 0.4 μm to obtain scallion oil flavor based on natural plant extracts.

[0039] The preparation method of the composite onion extract is as follows: S1.1. Weigh the following raw materials in parts by weight respectively: 70 parts by weight of onion extract, 29 parts by weight of N-acylserine, 5 parts by weight of caprylic / capric triglyceride, 20 parts by weight of ethyl acetate, and 1 part by weight of anhydrous sodium sulfate; S1.2, adding the onion extract and N-acylserine to a phosphate buffer solution with a pH value of 7, stirring at a speed of 500 rpm for 30 min using a magnetic stirrer to mix evenly; then continuing to stir at a speed of 300 rpm at 40°C for acylation reaction for 8 h; S1.3, after the acylation reaction is completed, the temperature is raised to 65°C and maintained for 5 minutes; the reactants are cooled to room temperature, caprylic acid / capric acid triglyceride is added, and a high-speed stirrer is used to stir at a speed of 600 rpm for 40 minutes to form a composite system; S1.4. Transfer the composite system to a separatory funnel, add ethyl acetate, and shake 20 times to mix thoroughly; let stand for 0 min, separate the organic phase and discard the aqueous phase, and repeat the extraction of the aqueous phase 3 times; add anhydrous sodium sulfate to the organic phase, let stand for 40 min, and filter to obtain a purified product; vacuum dry the purified product at a temperature of 50°C, a vacuum degree of -0.09 MPa, and a drying time of 12 h to obtain a composite onion extract.

[0040] Example 5: A method for preparing scallion oil flavor based on natural plant extracts, comprising the following steps: S2.1. Weigh the following raw materials in parts by weight respectively: 10 parts by weight of composite onion extract, 7 parts by weight of garlic extract, 5 parts by weight of ginger extract, 3 parts by weight of celery seed extract, 75 parts by weight of soybean oil, 30 parts by weight of ethanol, 0.3 parts by weight of ethyl maltol, 0.3 parts by weight of propyl gallate, 0.3 parts by weight of xanthan gum, and 0.07 parts by weight of sodium bicarbonate; S2.2, adding the composite onion extract, garlic extract, ginger extract, and celery seed extract to a 70% ethanol aqueous solution in sequence, stirring at 300 rpm for 30 min using a stirrer to obtain a mixed solution; S2.3, add ethyl maltol to the mixture, continue stirring at 300 rpm for 10 min to completely dissolve it; then add propyl gallate, and continue stirring at 300 rpm for 10 min; add xanthan gum to the mixture at a rate of 0.5 parts by weight per minute, and stir at 1000 rpm for 20 min to fully dissolve the xanthan gum; S2.4, add sodium bicarbonate to the mixed solution in S2.3, and stir at a speed of 300 rpm until the pH value reaches 7.0; add soybean oil to the mixed solution, and stir at a speed of 500 rpm for 20 minutes to mix the soybean oil and other ingredients evenly; S2.5. Transfer the mixed solution in S2.4 to a sealed container and place it at room temperature for 3 days for maturation; the matured mixed solution is filtered through a filter with a diameter of 0.4 μm to obtain scallion oil flavor based on natural plant extracts.

[0041] The preparation method of the composite onion extract is as follows: S1.1, weigh the following raw materials in parts by weight respectively: 70 parts by weight of onion extract, 23 parts by weight of N-acylserine, 7 parts by weight of caprylic / capric triglyceride, 25 parts by weight of ethyl acetate, and 3 parts by weight of anhydrous sodium sulfate; S1.2, adding the onion extract and N-acylserine to a phosphate buffer solution with a pH value of 7, stirring at a speed of 500 rpm for 30 min using a magnetic stirrer to mix evenly; then continuing to stir at a speed of 300 rpm at 40°C for acylation reaction for 8 h; S1.3, after the acylation reaction is completed, the temperature is raised to 65°C and maintained for 5 minutes; the reactants are cooled to room temperature, caprylic acid / capric acid triglyceride is added, and a high-speed stirrer is used to stir at a speed of 600 rpm for 40 minutes to form a composite system; S1.4. Transfer the composite system to a separatory funnel, add ethyl acetate, and shake 20 times to mix thoroughly; let stand for 0 min, separate the organic phase and discard the aqueous phase, and repeat the extraction of the aqueous phase 3 times; add anhydrous sodium sulfate to the organic phase, let stand for 40 min, and filter to obtain a purified product; vacuum dry the purified product at a temperature of 50°C, a vacuum degree of -0.09 MPa, and a drying time of 12 h to obtain a composite onion extract.

[0042] Example 6: A method for preparing scallion oil flavor based on natural plant extracts, comprising the following steps: S2.1. Weigh the following raw materials in parts by weight respectively: 5 parts by weight of composite onion extract, 7 parts by weight of garlic extract, 5 parts by weight of ginger extract, 3 parts by weight of celery seed extract, 75 parts by weight of soybean oil, 30 parts by weight of ethanol, 0.3 parts by weight of ethyl maltol, 0.3 parts by weight of propyl gallate, 0.3 parts by weight of xanthan gum, and 0.07 parts by weight of sodium bicarbonate; S2.2, adding the composite onion extract, garlic extract, ginger extract, and celery seed extract to a 70% ethanol aqueous solution in sequence, stirring at 300 rpm for 30 min using a stirrer to obtain a mixed solution; S2.3, add ethyl maltol to the mixture, continue stirring at 300 rpm for 10 min to completely dissolve it; then add propyl gallate, and continue stirring at 300 rpm for 10 min; add xanthan gum to the mixture at a rate of 0.5 parts by weight per minute, and stir at 1000 rpm for 20 min to fully dissolve the xanthan gum; S2.4, add sodium bicarbonate to the mixed solution in S2.3, and stir at a speed of 300 rpm until the pH value reaches 7.0; add soybean oil to the mixed solution, and stir at a speed of 500 rpm for 20 minutes to mix the soybean oil and other ingredients evenly; S2.5. Transfer the mixed solution in S2.4 to a sealed container and place it at room temperature for 3 days for maturation; the matured mixed solution is filtered through a filter with a diameter of 0.4 μm to obtain scallion oil flavor based on natural plant extracts.

[0043] The preparation method of the composite onion extract is as follows: S1.1, weigh the following raw materials in parts by weight respectively: 70 parts by weight of onion extract, 23 parts by weight of N-acylserine, 7 parts by weight of caprylic / capric triglyceride, 25 parts by weight of ethyl acetate, and 3 parts by weight of anhydrous sodium sulfate; S1.2, adding the onion extract and N-acylserine to a phosphate buffer solution with a pH value of 7, stirring at a speed of 500 rpm for 30 min using a magnetic stirrer to mix evenly; then continuing to stir at a speed of 300 rpm at 40°C for acylation reaction for 8 h; S1.3, after the acylation reaction is completed, the temperature is raised to 65°C and maintained for 5 minutes; the reactants are cooled to room temperature, caprylic acid / capric acid triglyceride is added, and a high-speed stirrer is used to stir at a speed of 600 rpm for 40 minutes to form a composite system; S1.4. Transfer the composite system to a separatory funnel, add ethyl acetate, and shake 20 times to mix thoroughly; let stand for 0 min, separate the organic phase and discard the aqueous phase, and repeat the extraction of the aqueous phase 3 times; add anhydrous sodium sulfate to the organic phase, let stand for 40 min, and filter to obtain a purified product; vacuum dry the purified product at a temperature of 50°C, a vacuum degree of -0.09 MPa, and a drying time of 12 h to obtain a composite onion extract.

[0044] Example 7: A method for preparing scallion oil flavor based on natural plant extracts, comprising the following steps: S2.1. Weigh the following raw materials in parts by weight respectively: 15 parts by weight of composite onion extract, 7 parts by weight of garlic extract, 5 parts by weight of ginger extract, 3 parts by weight of celery seed extract, 75 parts by weight of soybean oil, 30 parts by weight of ethanol, 0.3 parts by weight of ethyl maltol, 0.3 parts by weight of propyl gallate, 0.3 parts by weight of xanthan gum, and 0.07 parts by weight of sodium bicarbonate; S2.2, adding the composite onion extract, garlic extract, ginger extract, and celery seed extract to a 70% ethanol aqueous solution in sequence, stirring at 300 rpm for 30 min using a stirrer to obtain a mixed solution; S2.3, add ethyl maltol to the mixture, continue stirring at 300 rpm for 10 min to completely dissolve it; then add propyl gallate, and continue stirring at 300 rpm for 10 min; add xanthan gum to the mixture at a rate of 0.5 parts by weight per minute, and stir at 1000 rpm for 20 min to fully dissolve the xanthan gum; S2.4, add sodium bicarbonate to the mixed solution in S2.3, and stir at a speed of 300 rpm until the pH value reaches 7.0; add soybean oil to the mixed solution, and stir at a speed of 500 rpm for 20 minutes to mix the soybean oil and other ingredients evenly; S2.5. Transfer the mixed solution in S2.4 to a sealed container and place it at room temperature for 3 days for maturation; the matured mixed solution is filtered through a filter with a diameter of 0.4 μm to obtain scallion oil flavor based on natural plant extracts.

[0045] The preparation method of the composite onion extract is as follows: S1.1, weigh the following raw materials in parts by weight respectively: 70 parts by weight of onion extract, 23 parts by weight of N-acylserine, 7 parts by weight of caprylic / capric triglyceride, 25 parts by weight of ethyl acetate, and 3 parts by weight of anhydrous sodium sulfate; S1.2, adding the onion extract and N-acylserine to a phosphate buffer solution with a pH value of 7, stirring at a speed of 500 rpm for 30 min using a magnetic stirrer to mix evenly; then continuing to stir at a speed of 300 rpm at 40°C for acylation reaction for 8 h; S1.3, after the acylation reaction is completed, the temperature is raised to 65°C and maintained for 5 minutes; the reactants are cooled to room temperature, caprylic acid / capric acid triglyceride is added, and a high-speed stirrer is used to stir at a speed of 600 rpm for 40 minutes to form a composite system; S1.4. Transfer the composite system to a separatory funnel, add ethyl acetate, and shake 20 times to mix thoroughly; let stand for 0 min, separate the organic phase and discard the aqueous phase, and repeat the extraction of the aqueous phase 3 times; add anhydrous sodium sulfate to the organic phase, let stand for 40 min, and filter to obtain a purified product; vacuum dry the purified product at a temperature of 50°C, a vacuum degree of -0.09 MPa, and a drying time of 12 h to obtain a composite onion extract. Comparative Example 1

[0046] The method of Example 5 was adopted, but the composite onion extract was not used. The onion extract was directly used to prepare the scallion oil flavor based on the natural plant extract. Comparative Example 2

[0047] The method of Example 5 is adopted to remove caprylic / capric triglyceride in the preparation method of the composite onion extract.

[0048] The scallion oil flavor based on natural plant extracts is prepared by using a composite onion extract, wherein the performance index inspection items and inspection standards of the scallion oil flavor based on natural plant extracts are as follows: According to the national standard GB / T 30384-2013, the method for determining the volatile compound content of scallion oil flavor samples is as follows: weigh the scallion oil flavor sample and add it to a headspace bottle, and add an internal standard; seal the headspace bottle and balance it for 30 minutes, use a headspace injection device for sample analysis, set the heating temperature to 60°C, the balance time to 30 minutes, and the injection time to 1 minute; detect it using a gas chromatography-mass spectrometer (GC-MS), and use the internal standard method to quantitatively calculate the content of each volatile compound; the higher the content of volatile compounds, the more complex and richer the product aroma is.

[0049] The degree of oxidation is determined by the reaction of thiobarbituric acid reactive substances (TBARS). The specific determination method is: weigh 5g of scallion oil essence sample, add 10mL of trichloroacetic acid solution, mix thoroughly and centrifuge (3000rpm, 10 minutes), take 2mL of supernatant, add 2mL of thiobarbituric acid solution, mix well and heat in a boiling water bath for 30 minutes. After cooling, use a spectrophotometer to measure the absorbance at a wavelength of 532nm to calculate the content of malondialdehyde in the sample; a low degree of oxidation indicates that the product is not prone to chemical changes and can maintain its original physical and chemical properties.

[0050] According to the above standards, the scallion oil flavors based on natural plant extracts prepared in the above Examples 1-7 and Comparative Examples 1-2 were tested, and the obtained data are shown in Table 1: Table 1 Performance data of scallion oil flavor of Examples 1-7 and Comparative Examples 1-2

[0051] It can be seen from Examples 1-4 that: when the mass ratio of N-acylserine to onion extract in the composite onion extract gradually increases, the volatile compound content of the scallion oil flavor gradually increases and the TBARS value gradually decreases, but when the mass ratio of N-acylserine to onion extract reaches a certain value, the volatile compound content of the scallion oil flavor gradually decreases and the TBARS value gradually increases. It can be seen that with the increase of the mass ratio of N-acylserine, the volatile compound content and oxidation strength of the scallion oil flavor are improved, but excessive increase may reduce the volatile compound content of the scallion oil flavor and increase the TBARS value; N-acylserine may promote the conversion of non-volatile flavor precursors into volatile compounds by chemically reacting with certain components in onion extract; it may react with sulfur-containing compounds (such as dipropyl disulfide, dipropyl sulfide, etc.) to generate more volatile sulfides, thiophenes and other characteristic flavor substances of scallion oil flavor. These volatile compounds are the main source of the unique aroma of onions, and their content and type directly affect the quality of scallion oil flavor; N-acylserine can change the physical properties of the system, such as reducing the surface tension of the solution, making it easier for volatile compounds to diffuse from the inside of the solution to the surface and evaporate into the air, which is manifested as an increase in the content of volatile compounds during detection; in addition, N-acylserine itself may have certain aroma characteristics, which synergize with the aroma of onion extract to enhance the overall aroma intensity of scallion oil flavor.

[0052] N-acylserine has certain antioxidant properties. It can act as a hydrogen donor or electron donor to combine with free radicals in the system to prevent the oxidation reaction chain initiated by free radicals, thereby reducing the occurrence of oxidation reactions and reducing the oxidation intensity. It can also combine with some easily oxidized components in onion extract or form complexes to reduce the contact of these components with oxidants such as oxygen, play a protective role, and thus reduce the degree of oxidation of the entire system.

[0053] Furthermore, by comparing Examples 5-7, it can be seen that when other components remain unchanged, only when the proportion of the composite onion extract gradually increases, the volatile compound content of the scallion oil flavor gradually increases and the TBARS value gradually decreases. It can be seen that the composite onion extract contains rich flavor precursors, such as sulfur-containing compounds, amino acids, sugars, etc., which can generate more volatile compounds such as sulfides, thiophenes, aldehydes and alcohols through enzymatic reactions and thermal reactions, thereby increasing the content of volatile compounds in the scallion oil flavor; due to the increase in the proportion of the composite onion extract, the volatile aroma substances generated are The quality and quantity also increase accordingly, and these aroma substances work synergistically with each other to enhance the overall aroma intensity; in addition, certain components in the compound onion extract may affect the physical properties of the system, such as reducing surface tension, making it easier for aroma molecules to be released from the system into the air, and increasing the chance of contact with olfactory receptors, thereby making people feel that the aroma intensity is increased; the compound onion extract contains a variety of natural antioxidant ingredients, such as flavonoids, polyphenols, etc., and the content of these antioxidant ingredients also increases accordingly. They can scavenge free radicals in the system and inhibit the occurrence of oxidation reactions, thereby reducing the oxidation intensity of scallion oil essence.

[0054] Comparing Example 3 with Comparative Example 1, it can be seen that when the composite onion extract is not used and the onion extract is directly used to prepare the scallion oil flavor based on natural plant extracts, the volatile compound content of the scallion oil flavor is significantly reduced and the TBARS value is significantly improved.

[0055] Taking Example 3 as the best example and combining it with Comparative Example 2, it can be seen that in the preparation method of the composite onion extract, when caprylic / capric triglyceride is removed, the volatile compound content of the scallion oil flavor is significantly reduced and the TBARS value is significantly improved; Caprylic acid / capric acid triglyceride has low viscosity and good oxidation stability, and can effectively dissolve and extract volatile compounds in onions, such as aroma components such as alcohols, aldehydes, and ketones. When it is removed, the volatile compounds that could originally be dissolved and extracted by it cannot be effectively extracted, resulting in a significant reduction in the content of volatile compounds in the final scallion oil flavor; Caprylic acid / capric acid triglyceride, as an aroma carrier, can help volatile aroma components to be evenly distributed in the system and slowly release the aroma during use. Without it, the distribution of aroma components becomes uneven, and the release rate may be too fast or too slow, and the ideal aroma effect cannot be achieved, resulting in a significant reduction in aroma intensity; Caprylic acid / capric acid triglyceride itself has certain antioxidant properties and can inhibit the oxidation reaction in the system to a certain extent. After removal, the antioxidant capacity of the system is weakened, and the easily oxidizable components in the onion extract, such as unsaturated fatty acids and phenolic substances, are more likely to react with oxygen in the air, thereby significantly increasing the oxidation intensity.

[0056] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions are only preferred examples of the present invention and are not intended to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A scallion oil flavor based on natural plant extracts, characterized in that: Including the following ingredients: 5-15 parts by weight of composite onion extract, 3-10 parts by weight of garlic extract, 2-8 parts by weight of ginger extract, 1-5 parts by weight of celery seed extract, 50-100 parts by weight of soybean oil, 20-40 parts by weight of ethanol, 0.1-0.5 parts by weight of ethyl maltol, 0.1-0.5 parts by weight of propyl gallate, 0.1-0.5 parts by weight of xanthan gum, and 0.05-0.1 parts by weight of acid-base regulator; The composite onion extract is prepared by acylation reaction of N-acylserine with onion extract and addition of caprylic / capric triglyceride.

2. The scallion oil flavor based on natural plant extracts according to claim 1, characterized in that: The preparation method of the composite onion extract is as follows: S1.

1. Weigh the following raw materials in parts by weight respectively: 60-80 parts by weight of onion extract, 10-30 parts by weight of N-acylserine, 5-10 parts by weight of caprylic / capric triglyceride, 20-30 parts by weight of ethyl acetate, and 1-5 parts by weight of anhydrous sodium sulfate; S1.2, adding the onion extract and N-acylserine to the phosphate buffer solution, stirring at a speed of 300-500 rpm for 15-30 min using a magnetic stirrer to mix evenly; then continuing to stir at a speed of 200-300 rpm at 30-40°C for acylation reaction for 2-8 h; S1.3, after the acylation reaction is completed, the temperature is raised to 60-65°C and maintained for 3-5 minutes; the reactants are cooled to room temperature, and caprylic / capric triglyceride is added, and a high-speed stirrer is used to stir at a speed of 500-800 rpm for 30-40 minutes to form a composite system; S1.

4. Purify the composite system by extraction to remove unreacted N-acylserine and other impurities; vacuum dry the purified product to obtain a composite onion extract.

3. The scallion oil flavor based on natural plant extracts according to claim 2, characterized in that: In S1.2, the pH value of the phosphate buffer solution is 6-8.

4. The scallion oil flavor based on natural plant extracts according to claim 2, characterized in that: In S1.4, the composite system is extracted and purified, and the specific steps are as follows: the composite system is transferred to a separatory funnel, ethyl acetate is added, and the mixture is shaken 10-20 times for thorough mixing; the mixture is allowed to stand for 5-10 minutes, the organic phase is separated, the aqueous phase is discarded, and the aqueous phase is extracted repeatedly 2-3 times; anhydrous sodium sulfate is added to the organic phase, the mixture is allowed to stand for 30-40 minutes, and the purified product is obtained after filtration.

5. The scallion oil flavor based on natural plant extracts according to claim 2, characterized in that: In S1.4, the vacuum drying temperature is 40-50° C., the vacuum degree is -0.1 to -0.09 MPa, and the drying time is 6-12 h.

6. A method for preparing scallion oil flavor based on natural plant extracts, for preparing the scallion oil flavor based on natural plant extracts as claimed in any one of claims 1 to 5, characterized in that: The preparation method of the scallion oil flavor based on natural plant extracts is as follows: S2.

1. Weigh the following raw materials in parts by weight respectively: 5-15 parts by weight of composite onion extract, 3-10 parts by weight of garlic extract, 2-8 parts by weight of ginger extract, 1-5 parts by weight of celery seed extract, 50-100 parts by weight of soybean oil, 20-40 parts by weight of ethanol, 0.1-0.5 parts by weight of ethyl maltol, 0.1-0.5 parts by weight of propyl gallate, 0.1-0.5 parts by weight of xanthan gum, and 0.05-0.1 parts by weight of acid-base regulator; S2.2, adding the composite onion extract, garlic extract, ginger extract, and celery seed extract to the ethanol aqueous solution in sequence, stirring at a speed of 100-300 rpm for 15-30 minutes using a stirrer to obtain a mixed solution; S2.3, add ethyl maltol to the mixture, continue stirring at a speed of 100-300rpm for 5-10min to completely dissolve it; then add propyl gallate, and continue stirring at a speed of 100-300rpm for 5-10min; slowly add xanthan gum to the mixture, and stir at a speed of 800-1200rpm for 10-20min to fully dissolve the xanthan gum; S2.4, add the acid-base regulator to the mixed solution in S2.3, and stir at a speed of 200-300 rpm until the pH value reaches 6.5-7.5; add soybean oil to the mixed solution, and stir at a speed of 300-500 rpm for 15-20 minutes to mix the soybean oil and other ingredients evenly; S2.5, transferring the mixed solution in S2.4 into a sealed container, and leaving it at room temperature for 1-3 days for maturation; filtering the matured mixed solution through a filter to obtain scallion oil essence based on natural plant extracts.

7. The method for preparing scallion oil flavor based on natural plant extracts according to claim 6, characterized in that: In the S2.2, the concentration of the ethanol aqueous solution is 60-70%.

8. The method for preparing scallion oil flavor based on natural plant extracts according to claim 6, characterized in that: In S2.3, xanthan gum is slowly added into the mixed solution at a rate of 0.5-1 parts by weight per minute.

9. The method for preparing scallion oil flavor based on natural plant extracts according to claim 6, characterized in that: In S2.4, the acid-base regulator is sodium bicarbonate or citric acid.

10. The method for preparing scallion oil flavor based on natural plant extracts according to claim 6, characterized in that: In the S2.5, the diameter of the filter is 0.3-0.5 μm.

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