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Extraction method of fresh chive oil

A kind of extraction method and chive oil technology, applied in the field of food chemistry

Inactive Publication Date: 2009-12-16
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from the light yellow-green color of its products that the unique green color of chives has not been proposed yet, and the components with similar polarity to green, especially the non-volatile taste components have not been proposed yet.

Method used

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  • Extraction method of fresh chive oil
  • Extraction method of fresh chive oil
  • Extraction method of fresh chive oil

Examples

Experimental program
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Effect test

example 1

[0030] (1) Get fresh chives and cut flowers, add its weight 0.2% (w: w) Span-80 and 100% (w: v) salad oil, mix and mince, then transfer to a low-temperature microwave extraction device, set the microwave The power is 2400W, the temperature is 25-45°C (in actual operation, the upper limit of the instrument temperature can be set to 45°C, the same below), the material flow rate is 52L / h; press filter, collect the filtrate and filter residue for later use;

[0031] (2) Get the filtrate obtained in step (1), let stand for layering and liquid separation, remove the light yellow water phase of the lower floor, take the green oil phase of the upper layer, centrifuge at 4000r / min, further remove water, add 5% of the oil phase (v:w ) of calcium chloride was dried for 1h, filtered to obtain clear green shallot oil A; its color value was 18.31 measured with a spectrophotometer, and the oil recovery rate was 67.78%;

[0032] (3) Transfer the obtained filter residue of step (1) to a low-te...

example 2

[0035] (1) Get fresh chives and cut flowers, add 0.02% of its weight Span-60 and 50% of salad oil, mix and grind, then transfer to a low-temperature microwave extraction device, set the microwave power to 1600W, and the temperature is 25 to 35°C , the material flow rate is 30L / h for continuous extraction; press filtration, collect the filtrate and filter residue for later use;

[0036] (2) Get the filtrate obtained in step (1), let stand for layering and liquid separation, remove the light yellow water phase of the lower floor, get the green oil phase of the upper layer, and centrifuge at 4000r / min to further remove water, add 2% of the oil phase (v:w ) of calcium chloride was dried for 2h, filtered to obtain clear green chive oil A; its color value was 14.81 measured with a spectrophotometer, and the oil recovery rate was 51.23%;

[0037] (3) The filter residue obtained in step (1) is transferred to a low-temperature microwave extraction device, and 4 volume times (w: v) of a...

example 3

[0040] (1) Get fresh chives and cut flowers, add 0.01% of its weight Span-20 and 200% of salad oil and grind together, transfer to a low-temperature microwave extraction device, set the microwave power to 3200W, and the temperature is 25 to 55°C. Continuous extraction at a flow rate of 200L / h; pressure filtration, collecting filtrate and filter residue for later use;

[0041](2) Get the filtrate obtained in step (1), let stand for layering and liquid separation, remove the light yellow water phase of the lower layer, take the green oil phase of the upper layer, and centrifuge at 4000r / min to further remove water, add 10% of the oil phase (v:w ) of calcium chloride was dried for 20min, filtered to obtain clear green shallot oil A; its color value was 19.64 measured with a spectrophotometer, and the oil recovery rate was 69.23%;

[0042] (3) Transfer the obtained filter residue of step (1) to a low-temperature microwave extraction device, add acetone and petroleum ether mixed so...

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Abstract

The invention provides an extraction method of fresh chive oil, which comprises the following steps that: (1) flowers are cut off from fresh chive and emulsifier span having the weight of 0.02-0.2%(w:w) thereof and salad oil having the weight of 50-200%(w:v) thereof are added, after the two are mixed and twisted in pieces, continuous microwave extraction and filter pressing are implemented on condition that the temperature is 25-55 DEG C and ratio of microwave power (W) to material flow velocity (L / h) is 10-55, and then filtrate and filter residue are collected; (2) pale yellow water phase at the lower layer of the filtrate obtained in the step (1) is removed by liquid separation, green oil phase at the upper layer is taken, the remaining water is further centrifugally removed, calcium chloride having the oil phase of 1-10%(v:w) is added to dry for 10min-3h, and clarified green chive oil is obtained by filtration. The method of the invention can rapidly dissolve out perfume and taste components in the chive at low temperature, which not only enhances extraction efficiency enormously, but also raises contents of the taste components in the chive oil remarkably.

Description

technical field [0001] The invention relates to the field of food chemistry, in particular to a method for extracting aromatic and taste components in plants, in particular to a method for extracting scallion oil. Background technique [0002] Green onion (Allium fistulosum) is a perennial herbaceous plant in the Liliaceae family. It is a condiment that is familiar and widely used by Chinese people, especially fresh shallot (Allium schoenoprasum L.), which has a dark green color and a fresh and fragrant smell. Chives contain a variety of ingredients that are beneficial to the human body, such as sulfides, steroids, flavonoids and nitrogenous compounds. However, fresh green onions have relatively high water content, are perishable, and their flavor is easily deteriorated, so the shelf life is very short, and the storage conditions are very strict, which is not conducive to transportation and storage. Fresh scallion oil retains the characteristics of shallots to the greatest ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23D9/04A23L1/29A23L1/28A23L31/00
Inventor 樊亚鸣严慧君陈永亨
Owner GUANGZHOU UNIVERSITY
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