Method for extracting oil containing organic sulfide and method for preparing edible oil containing organic sulfide

Abstract

The invention relates to the technical field of edible oil processing, and discloses an organic sulfide-containing oil extraction method and a preparation method of organic sulfide edible oil, and the organic sulfide-containing oil extraction method comprises the following steps: detecting inferior-quality peeled garlic by using a visual imaging technology, and removing the inferior-quality peeled garlic; cleaning good peeled garlic and peeled onions, freezing in a liquid nitrogen environment, chopping and grinding into ultrafine powder, filling the ultrafine powder into an extraction kettle according to a quantitative proportion, keeping the temperature and pressure in the extraction kettle in a supercritical state of carbon dioxide gas, carrying quantitative ethanol in the filled carbon dioxide gas, applying microwaves and ultrasonic waves, and extracting for 2-4 hours; mixing the prepared oil containing the organic sulfide with peanut oil or sesame oil to obtain the organic sulfide edible oil. The method provided by the invention can effectively improve the extraction rate and extraction efficiency of the organic sulfide oil, and after the organic sulfide oil is added into the edible oil, the human immunity can be improved.

Description

Technical Field

[0001] The present invention relates to the technical field of edible oil processing, and particularly to a method for extracting oil containing organic sulfides and a method for preparing organic sulfide edible oil. Background Art

[0002] In recent decades, the rapid economic development and the continuous enrichment of food supply have greatly improved the nutrition and health status of urban and rural residents in China. At the same time, people's food consumption behaviors deviating from a balanced diet have become increasingly prominent, and chronic non-communicable diseases caused by unreasonable diet structures have become one of the prominent problems affecting people's health.

[0003] The fact that unreasonable diets lead to an increase in the incidence of various chronic diseases has been widely recognized by the international community. Therefore, it is of great practical significance to research and develop functional foods that meet the dietary nutrition status of the people in China at the present stage and can improve common chronic diseases caused by nutritional imbalance. For this purpose, it is very necessary to add edible functional active ingredients with anti-cancer, antioxidant and cardiovascular protection effects to people's daily diets.

[0004] As one of the six major nutrients required by the human body, oils and fats can not only provide energy for the body, but also play a crucial role in human health. Edible oil is an essential food in people's daily lives, and excessive intake of edible oil is also one of the important inducements for the occurrence of chronic diseases. With the improvement of people's living standards and the change of dietary concepts, people are paying more and more attention to the nutritional balance and health safety of edible oil. At present, in order to enhance the promotion of edible oil to human health, the development and consumption of nutrient-fortified oils are gradually emerging. Nutrient-fortified oils suitable for specific populations and with different specific functions are constantly being researched and developed. Nutrient-fortified flavored edible oils can not only provide nutrition and regulate the body's functions, but also have certain health care and medicinal effects, which have a huge promoting effect on human health.

[0005] Garlic and onions are rich in sulfides beneficial to human body functions. Therefore, in recent years, oils containing organic sulfides extracted from garlic and onions have emerged on the market. There are various methods for extracting oils containing organic sulfides from garlic and onions in the prior art, but the overall extraction efficiency is not high. Summary of the Invention

[0006] The present invention aims to overcome at least one defect of the above-mentioned prior art, and provides a method for extracting oil containing organic sulfides and a method for preparing organic sulfide edible oil, which can effectively improve the extraction rate and extraction efficiency of organic sulfide oil, and the addition of organic sulfide oil to edible oil can improve human immunity.

[0007] To achieve the above object, the present invention provides the following technical solutions: On the one hand, the present invention provides a method for extracting oil containing organic sulfides, comprising the following processes: Step S1: During the process of conveying peeled garlic, defective peeled garlic is detected by using visual imaging technology, and the defective garlic is removed, and the good-quality garlic is sent to the next link; Step S2: After washing the good-quality garlic and peeled onions in Step S1 and removing the surface moisture, they are respectively sent to be frozen in liquid nitrogen at a freezing temperature of -196°C; Step S3: After the frozen garlic and onions are respectively chopped and then ground into garlic ultrafine powder and onion ultrafine powder, the particle size of the ultrafine powder is 1-100 nm; Step S4: The garlic ultrafine powder and onion ultrafine powder obtained in Step S3 are respectively transported to their respective independent storage tanks for storage, and the storage tanks are filled with nitrogen; Step S5: The processor controls the weighing scale to automatically weigh a quantitative amount of garlic ultrafine powder and onion ultrafine powder and fill them into the extraction kettle, keeping the temperature and pressure in the extraction kettle in the supercritical state of carbon dioxide gas. A quantitative amount of ethanol is entrained in the carbon dioxide gas charged, a microwave of 500-750 W is applied, and an ultrasonic wave of 25 MHz-50 MHz is applied. After the extraction is completed, the extract is discharged from the bottom of the separation kettle to obtain a mixture of onion oil and garlic oil, which is the oil containing organic sulfides.

[0008] Further, the process of detecting defective peeled garlic in Step S1 is as follows: Step S11: Use a transparent conveyor belt to convey the peeled garlic, and install high-definition cameras on the upper and lower sides of the transparent conveyor belt; Step S12: The high-definition cameras on the upper and lower sides of the transparent conveyor belt obtain the image information of the peeled garlic on the transparent conveyor belt, and upload the image information of the peeled garlic to the processor, and the processor identifies the defective garlic after processing the received image information; Further, Step S13: Remove the defective garlic from the transparent conveyor belt.

[0009] The process of determining the weighing amounts of garlic ultrafine powder and onion ultrafine powder in Step S5 includes: Step S51: The processor controls the weighing scale to automatically weigh a preset amount of garlic ultrafine powder and onion ultrafine powder respectively and fill them into independent extraction kettles, keeping the temperature and pressure in the extraction kettles in the supercritical state of carbon dioxide gas. A quantitative amount of ethanol is entrained in the carbon dioxide gas charged, a microwave of 500-750 W is applied, and an ultrasonic wave of 25 MHz-50 MHz is applied. After the extraction is completed, the extract is discharged from the bottom of the separation kettle to obtain first onion oil and first garlic oil respectively; Step S52: The processor compares the first onion oil and the first garlic oil obtained in step S51 with the preset quantities of garlic ultrafine powder and onion ultrafine powder added to the extraction kettle respectively to obtain the oil yield of onions and the oil yield of garlic. Step S53: The processor adjusts the temperature and pressure of the extraction kettle in step S51 according to the oil yields of onions and garlic in step S52, and then repeats steps S51 and S52 to obtain multiple sets of oil yields of onions and garlic. Step S54: The processor determines the optimal temperature and pressure of the extraction kettle based on the multiple sets of oil yields of onions and garlic obtained.

[0010] Furthermore, the following steps are also included in step S5: Step S55: The processor adjusts the temperature and pressure inside the extraction kettle in step S5 according to the optimal temperature and pressure of the extraction kettle corresponding to the optimal oil yield obtained in step S54. Step S56: The processor determines the addition amounts of garlic ultrafine powder and onion ultrafine powder according to the amounts of onion oil and garlic oil to be obtained and the optimal oil yield obtained in step S54.

[0011] Furthermore, the specific process of step S12 is as follows: Step S121: The high-definition camera uploads the image information of the peeled garlic on the transparent conveyor belt to the processor. Step S122: The processor segments the received image information according to the positions of the garlic in the image to obtain independent image information corresponding to each garlic. Step S123: Feature recognition is performed on the independent image information corresponding to each garlic obtained in step S122 to identify the preset defects on the surface of the garlic.

[0012] Compared with the prior art, the beneficial effects of the method for extracting oil containing organic sulfides provided by the present invention are as follows: The present invention uses visual imaging technology to detect defects in peeled garlic, can quickly detect defective garlic during the transportation of peeled garlic, and promptly remove the defective peeled garlic, thereby effectively ensuring the detection efficiency of garlic and ensuring that the garlic entering the next link is high-quality garlic. The present invention quickly freezes garlic and peeled onions with liquid nitrogen and then processes them into ultrafine powder, which can increase the contact area between garlic ultrafine powder and onion ultrafine powder and carbon dioxide and ethanol, and can shorten the extraction time of organic sulfide oil and increase the extraction rate of organic sulfide oil by applying microwave and ultrasonic waves during the extraction process. During the extraction process of garlic ultrafine powder and onion ultrafine powder, the parameters in the extraction process are timely adjusted in reverse according to the extraction rate of the organosulfides, so as to realize the dynamic adjustment of the extraction process. Thus, according to the situation of the added garlic ultrafine powder and onion ultrafine powder, the extraction can be effectively carried out in a targeted manner, and the extraction efficiency of the organosulfide oil can be effectively improved.

[0013] On the other hand, the present invention provides a method for preparing an organosulfide edible oil, comprising the following steps: Step S61: Prepare an organosulfide-containing oil by using the aforementioned organosulfide oil extraction method according to the addition ratio of the organosulfide to peanut oil or sesame oil; Step S62: Mix the organosulfide-containing oil prepared in Step S61 with peanut oil or sesame oil to obtain the organosulfide edible oil.

[0014] Further, in Step S61, the addition volume ratio of the organosulfide to peanut oil or sesame oil is 0-10:100.

[0015] Further, the volume ratio of onion oil to garlic oil in the organosulfide-containing oil is 0.5-2:1.

[0016] Compared with the prior art, the beneficial effects of the method for preparing an organosulfide edible oil provided by the present invention are as follows: By adding an organosulfide to peanut oil or sesame oil, the present invention can not only improve the taste of the edible oil, but also enhance the human body's immunity, improve the health of the cardiovascular and cerebrovascular system, and also has good antioxidant and anti-inflammatory effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a flow chart of the method for extracting an organosulfide-containing oil of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0018] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention. Embodiment

[0019] As Figure 1 shown, a method for extracting an organosulfide-containing oil comprises the following process: Step S1: During the process of conveying peeled garlic, defective peeled garlic is detected by using visual imaging technology, and the defective garlic is removed, and the good-quality garlic is sent to the next link; Step S2: After washing the good-quality garlic and peeled onions in Step S1 and removing the surface moisture, send them into liquid nitrogen for freezing respectively, and the freezing temperature is -196°C; Step S3: Chop the frozen garlic and onions respectively and then grind them into garlic ultrafine powder and onion ultrafine powder. The particle size of the ultrafine powder is 1 - 100 nm; preferably, the particle size of the ultrafine powder is 1 - 50 nm, 5 - 70 nm, 20 - 80 nm or 40 - 100 nm; Step S4: Transport the garlic ultrafine powder and onion ultrafine powder obtained in Step S3 to their respective independent storage tanks for storage. Nitrogen is filled in the storage tanks; Step S5: The processor controls the weighing scale to automatically weigh a certain amount of garlic ultrafine powder and onion ultrafine powder and fill them into the extraction kettle, keeping the temperature and pressure in the extraction kettle in the supercritical state of carbon dioxide gas. A certain amount of ethanol is entrained in the filled carbon dioxide gas. The entrainment amount of ethanol is 11% - 14% of the mass of the ultrafine powder. After the extraction is completed, the extract is discharged from the bottom of the separation kettle to obtain a mixture of onion oil and garlic oil, which is the oil containing organosulfides. The temperature in the extraction kettle is 40°C, 42°C or 45°C, and the pressure in the extraction kettle is 19 MPa, 20 MPa, 23 MPa or 24 MPa.

[0020] In this embodiment, the process of detecting defective peeled garlic in Step S1 is as follows: Step S11: Use a transparent conveyor belt to convey the peeled garlic, and install high-definition cameras on the upper and lower sides of the transparent conveyor belt respectively; Step S12: The high-definition cameras on the upper and lower sides of the transparent conveyor belt obtain the image information of the peeled garlic on the transparent conveyor belt, and upload the image information of the peeled garlic to the processor. After processing the received image information, the processor identifies the defective garlic; In this embodiment, in Step S13, the defective garlic is removed from the transparent conveyor belt.

[0021] The process of determining the weighing amounts of the garlic ultrafine powder and onion ultrafine powder in Step S5 includes: Step S51: The processor controls the weighing scale to automatically weigh a preset amount of garlic ultrafine powder and onion ultrafine powder respectively and fill them into independent extraction kettles, keeping the temperature and pressure in the extraction kettles in the supercritical state of carbon dioxide gas. A certain amount of ethanol is entrained in the filled carbon dioxide gas. After the extraction is completed, the extract is discharged from the bottom of the separation kettle to obtain the first onion oil and the first garlic oil respectively; Step S52: The processor compares the first onion oil and the first garlic oil obtained in Step S51 with the preset amounts of the garlic ultrafine powder and onion ultrafine powder added in the extraction kettle respectively to obtain the oil yield of the onion and the oil yield of the garlic; Step S53: The processor adjusts the temperature and pressure of the extraction kettle in Step S51 according to the oil yield of the onion and the oil yield of the garlic in Step S52, and then repeats Steps S51 and S52 to obtain multiple groups of the oil yield of the onion and the oil yield of the garlic. Step S54: The processor determines the optimal temperature and pressure of the extraction kettle based on the multiple groups of the oil yield of the onion and the oil yield of the garlic obtained.

[0022] In this embodiment, the following steps are further included in Step S5: Step S55: The processor adjusts the temperature and pressure inside the extraction kettle in Step S5 according to the optimal temperature and pressure of the extraction kettle corresponding to the optimal oil yield obtained in Step S54. Step S56: The processor determines the addition amounts of the ultrafine garlic powder and the ultrafine onion powder according to the amounts of the onion oil and the garlic oil to be obtained and the optimal oil yield obtained in Step S54.

[0023] In this embodiment, the specific process of Step S12 is as follows: Step S121: The high-definition camera uploads the image information of the peeled garlic on the transparent conveyor belt to the processor. Step S122: The processor divides the received image information according to the positions of the garlic in the image to obtain independent image information corresponding to each garlic. Step S123: Feature recognition is performed on the independent image information corresponding to each garlic obtained in Step S122 to identify the preset defects on the surface of the garlic. Embodiment

[0024] A method for preparing an organosulfide edible oil includes the following steps: Step S61: According to the addition ratio of the organosulfide to the peanut oil or the sesame oil, an organosulfide-containing oil is prepared by using the organosulfide oil extraction method described in Embodiment 1. Step S62: The organosulfide-containing oil prepared in Step S61 is mixed with the peanut oil or the sesame oil to obtain the organosulfide edible oil.

[0025] In Step S61, the addition volume ratio of the organosulfide to the peanut oil or the sesame oil is 0-10:100.

[0026] In the organosulfide-containing oil, the volume ratio of the onion oil to the garlic oil is 0.5-2:1. Embodiment

[0027] This embodiment is a further implementation manner based on Embodiment 2. In this embodiment, the process of detecting defective peeled garlic is the same as that in Embodiment 1, so the description is omitted here. Specifically: First, extract the organic sulfide oil from garlic and onions. The specific extraction method is as follows: Step S1: During the process of conveying peeled garlic, use visual imaging technology to detect defective peeled garlic, remove the defective garlic, and send the good-quality garlic to the next step; Step S2: After washing the good-quality garlic and peeled onions obtained in Step S1 and removing the surface moisture, send them to be frozen in liquid nitrogen respectively, and the freezing temperature is -196°C; Step S3: After chopping and then grinding the frozen garlic and onions respectively into garlic ultrafine powder and onion ultrafine powder, the particle size of the ultrafine powder is 1 - 100 nm; preferably, the particle size of the ultrafine powder is 1 - 50 nm, 5 - 70 nm, 20 - 80 nm or 40 - 100 nm; Step S4: Send the garlic ultrafine powder and onion ultrafine powder obtained in Step S3 to their respective independent storage tanks for storage, and the storage tanks are filled with nitrogen; Step S5: The processor automatically weighs a certain amount of garlic ultrafine powder and onion ultrafine powder according to the volume ratio of onion oil to garlic oil of 0.5 - 2:1 and fills them into the extraction kettle, keeping the temperature and pressure in the extraction kettle in the supercritical state of carbon dioxide gas. A certain amount of ethanol is entrained in the carbon dioxide gas filled, and the entrainment amount of ethanol is 11% - 14% of the mass of the ultrafine powder. After the extraction is completed, the extract is discharged from the bottom of the separation kettle to obtain a mixture of onion oil and garlic oil, which is the organic sulfide oil; the temperature in the extraction kettle is 40°C, 42°C or 45°C, and the pressure in the extraction kettle is 19 MPa, 20 MPa, 23 MPa or 24 MPa.

[0028] Among them, the process of determining the weighing amount of garlic ultrafine powder and onion ultrafine powder is included in Step S5: Step S51: The processor controls the metering scale to automatically weigh 1 kg of garlic ultrafine powder and onion ultrafine powder respectively and fill them into independent extraction kettles, keeping the temperature and pressure in the extraction kettles in the supercritical state of carbon dioxide gas. A certain amount of ethanol of 11% - 14% of the mass of the ultrafine powder is entrained in the carbon dioxide gas filled. After the extraction is completed, the extract is discharged from the bottom of the separation kettle to obtain the first onion oil and the first garlic oil respectively; Step S52: The processor compares the first onion oil and the first garlic oil obtained in Step S51 with the mass of the garlic ultrafine powder and onion ultrafine powder added in the extraction kettle respectively to obtain the oil yield of onions and the oil yield of garlic; Step S53: The processor adjusts the temperature and pressure of the extraction kettle in Step S51 according to the oil yields of onions and garlic in Step S52, and then repeats Steps S51 and S52 to obtain multiple groups of oil yields of onions and oil yields of garlic; Step S54: The processor determines the optimal temperature and pressure of the extraction kettle according to the obtained oil yields of multiple groups of onions and garlic.

[0029] In this embodiment, the following steps are further included in step S5: Step S55: The processor adjusts the temperature and pressure inside the extraction kettle in step S5 according to the optimal temperature and pressure of the extraction kettle corresponding to the optimal oil yield obtained in step S54; Step S56: The processor determines the addition amounts of garlic ultrafine powder and onion ultrafine powder according to the amounts of onion oil and garlic oil to be obtained and the optimal oil yield obtained in step S54; In this step, the processor sets the volume ratio of onion oil to garlic oil to 0.5 - 2:1, and determines the addition amounts of garlic ultrafine powder and onion ultrafine powder according to the optimal oil yield obtained in step S54.

[0030] Secondly, mix the prepared organic sulfide - containing oil with peanut oil or sesame oil to obtain the organic sulfide edible oil.

Claims

1. A method for extracting oil containing organic sulfides, characterized in that, It includes the following processes: Step S1: During the process of conveying peeled garlic, defective peeled garlic is detected by using visual imaging technology, and the defective garlic is removed, while the good-quality garlic is sent to the next link; Step S2: After the good-quality garlic and peeled onions in Step S1 are washed and the surface moisture is removed, they are respectively sent to be frozen in liquid nitrogen at a freezing temperature of -196°C; Step S3: The frozen garlic and onions are respectively chopped and then ground into garlic ultrafine powder and onion ultrafine powder, and the particle size of the ultrafine powder is 1 - 100 nm; Step S4: The garlic ultrafine powder and onion ultrafine powder obtained in Step S3 are respectively transported to their respective independent storage tanks for storage, and the storage tanks are filled with nitrogen; Step S5: The processor controls the weighing scale to automatically weigh a fixed quantity of garlic ultrafine powder and onion ultrafine powder and fill them into the extraction kettle, keeping the temperature and pressure in the extraction kettle in the supercritical state of carbon dioxide gas. A fixed quantity of ethanol is entrained in the carbon dioxide gas filled, a microwave of 500 - 750 W is applied, and an ultrasonic wave of 25 MHz - 50 MHz is applied. After the extraction is completed, the extract is discharged from the bottom of the separation kettle to obtain a mixture of onion oil and garlic oil, which is the oil containing organosulfides.

2. The method for extracting oil containing organic sulfide according to claim 1, characterized in that, The process of detecting defective peeled garlic in Step S1 is as follows: Step S11: Use a transparent conveyor belt to convey peeled garlic, and install high-definition cameras on the upper and lower sides of the transparent conveyor belt; Step S12: The high-definition cameras on the upper and lower sides of the transparent conveyor belt obtain the image information of the peeled garlic on the transparent conveyor belt, and upload the image information of the peeled garlic to the processor, and the processor identifies the defective garlic after processing the received image information; Step S13: Remove the defective garlic from the transparent conveyor belt.

3. The method for extracting oil containing organic sulfide according to claim 1, characterized in that, The process of determining the weighing quantity of garlic ultrafine powder and onion ultrafine powder in Step S5 includes: Step S51: The processor controls the weighing scale to automatically weigh a preset quantity of garlic ultrafine powder and onion ultrafine powder respectively and fill them into independent extraction kettles, keeping the temperature and pressure in the extraction kettles in the supercritical state of carbon dioxide gas. A fixed quantity of ethanol is entrained in the carbon dioxide gas filled, a microwave of 500 - 750 W is applied, and an ultrasonic wave of 25 MHz - 50 MHz is applied. After the extraction is completed, the extract is discharged from the bottom of the separation kettle to obtain the first onion oil and the first garlic oil respectively; Step S52: The processor compares the first onion oil and the first garlic oil obtained in Step S51 with the preset quantity of garlic ultrafine powder and onion ultrafine powder added in the extraction kettle respectively to obtain the oil yield of onions and the oil yield of garlic; Step S53: After adjusting the temperature and pressure of the extraction kettle in Step S51 according to the oil yields of onions and garlic in Step S52, repeat Steps S51 and S52 to obtain multiple groups of oil yields of onions and oil yields of garlic; Step S54: Determine the optimal temperature and pressure of the extraction kettle according to the multiple groups of oil yields of onions and oil yields of garlic obtained.

4. The method for extracting oil containing organic sulfide according to claim 3, wherein The following steps are also included in Step S5: Step S55: The processor adjusts the temperature and pressure inside the extraction kettle in Step S5 according to the optimal temperature and pressure of the extraction kettle corresponding to the optimal oil yield obtained in Step S54. Step S56: The processor determines the addition amounts of ultrafine garlic powder and ultrafine onion powder according to the amounts of onion oil and garlic oil to be obtained and the optimal oil yield obtained in Step S54.

5. The method for extracting oil containing organic sulfide according to claim 1, characterized in that, The specific process of Step S12 is as follows: Step S121: The high-definition camera uploads the image information of the peeled garlic on the transparent conveyor belt obtained to the processor. Step S122: The processor segments the received image information according to the positions of the garlic in the image to obtain independent image information corresponding to each garlic. Step S123: Feature recognition is performed on the independent image information corresponding to each garlic obtained in Step S122 to identify the preset defects on the surface of the garlic.

6. A preparation method of an organosulfide edible oil, characterized in that, It includes the following steps: Step S61: According to the addition ratio of the organic sulfide to the peanut oil or sesame oil, an organic sulfide-containing oil is prepared by using the organic sulfide-containing oil extraction method according to any one of claims 1-5. Step S62: The organic sulfide-containing oil prepared in Step S61 is mixed with the peanut oil or sesame oil to obtain the organic sulfide edible oil.

7. The preparation method of the organosulfide edible oil according to claim 6, characterized in that: In Step S61, the addition volume ratio of the organic sulfide to the peanut oil or sesame oil is 0-10:

100.

8. The preparation method of the organosulfide edible oil according to claim 7, characterized in that: In the organic sulfide-containing oil, the volume ratio of the onion oil to the garlic oil is 0.5-2:1.

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