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Preparation method of allium vegetable sesame oil

A technology of allium and vegetable oil, which is applied in the field of food processing, can solve the problems of incomplete extraction, indistinct characteristic aroma, and heavy greenness of sesame oil, and achieve the effect of easy industrial production, low cost and simple requirements

Active Publication Date: 2015-04-29
铜陵大通小磨麻油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a new preparation method of allium sesame oil, so as to solve the problems that the allium sesame oil prepared by the existing method has a heavy greenish gas, incomplete extraction, and indistinct characteristic aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Drain the washed garlic, cut it into sections, pour it into the soybean oil homogenate, the mass ratio of oil to garlic is 3:1, heat it to 120 ° C, keep it for 2 minutes, filter it with an 80-mesh sieve, and obtain crude garlic sesame oil and sesame oil. Garlic residue. Water is added to the garlic residue and stirred to separate the soybean oil adsorbed on the garlic residue from the garlic residue. After standing, the garlic residue enters the water layer, and the soybean oil adsorbed on the garlic residue floats up to form an oil layer. Emulsified layers are formed at the oil-water interface and the oil-air interface. Since the oil layer is too thin, soybean oil is added to the oil layer so that the volume ratio of the oil layer and the water layer is between 1:3-5. Add alliinase to the water layer, the addition amount is 1% of the fresh weight of garlic, the enzyme activity is 1000U / g, adjust the temperature to 65 ° C, pH to 5, keep warm for 3 hours, then add salt...

Embodiment 2

[0026] Drain the washed green onions, cut them into sections, pour them into the corn oil homogenate, the shallot mass ratio is 6:1, heat to 80°C, hold for 5 minutes, filter through a 60-mesh strainer to obtain coarse onion oil and Onion residue, add water to the onion residue, stir to separate the corn oil adsorbed on the onion residue from the onion residue, and let it stand, the onion residue falls into the water layer, and the corn oil adsorbed on the onion residue floats up into an oil layer. Emulsified layers are formed at the oil-water interface and the oil-air interface. Adjust the oil layer so that the volume ratio of the oil layer and the water layer is between 1:3-5. Add alliinase to the water layer, the addition amount is 2% of the fresh weight of the onion, the enzyme activity is 1000U / g, adjust the temperature to 40 ° C, pH to 6.5, enzymatic hydrolysis for 3 hours, add salt twice the fresh weight of the onion, and then Ultrasonic vibration, let stand to form two...

Embodiment 3

[0028] Drain the washed chives, cut them into sections, pour in the rapeseed oil to homogenize, the mass ratio of chives and oil is 4:1, heat to 100 ° C, hold for 3 minutes, filter through an 80-mesh filter, and obtain a coarse extract. Leek oil and chive residue, add water to the chive residue, stir to separate the rapeseed oil adsorbed on the chive residue from the chive residue, let it stand, the chive residue falls into the water layer, and the rapeseed oil adsorbed on the chive residue floats up into an oil layer . Emulsified layers are formed at the oil-water interface and the oil-air interface. Adjust the oil layer so that the volume ratio of the oil layer and the water layer is between 1:3-5. Add alliinase to the water layer, the addition amount is 4% of the fresh weight of chives, the enzyme activity is 1000U / g, adjust the temperature to 55 ° C, pH to 5.5, enzymatic hydrolysis for 1 hour, add salt twice the fresh weight of chives, then Ultrasonic vibration, stand st...

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Abstract

The invention provides a preparation method of allium vegetable sesame oil. By adoption of the preparation method, the problems of heavy raw and green smell, incomplete extraction and unobvious characteristic fragrance of the allium vegetable prepared by the existing method are solved. The preparation method comprises the following steps: extracting for the first time, carrying out oil-water layering, releasing precursors, extracting for the second time, and carrying out vacuum dewatering, wherein the step of extracting for the first time is as follows: draining water of cleaned allium vegetables, cutting into sections, homogenizing by using vegetable oil, heating to 80-120 DEG C, maintaining for 2-4 minutes and filtering; the step of the oil-water layering is as follows: adding water into residue, stirring, enabling vegetable oil remained on residue and the residue, entering a water layer, forming the water layer and an oil layer, and adjusting the volume ratio of the oil layer and the water layer; the step of releasing precursors is as follows: adding allinase for enzymolysis into the water layer; the step of extracting for the second time is as follows: after enzymolysis, stirring, then separating the water layer and the oil layer by centrifugation, collecting the oil layer, and combining the oil layer with crudely-extracted sesame oil from the first-time extraction; and the step of vacuum dewatering is as follows: heating the prepared crude allium vegetable sesame oil to 50-70 DEG C under the vacuum condition, maintaining for 2-5 minutes, and carrying out drawing and filtering for dewatering.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of sesame oil of the genus Allium. Background technique [0002] The aroma of allium plants is special. The food industry often uses its special aroma to process various foods with unique flavors. The method for utilizing the unique aroma can not only directly use the Allium plant itself, but also extract its aroma substances and use them. Which method to choose is related to the characteristics of the processed food itself. [0003] The aroma of Allium plants is mainly fat-soluble substances, and the aroma of Allium plants can be divided into two parts: the aroma substances formed immediately after crushing and the aroma substances produced by secondary reactions. Its precursor is a nonvolatile S-substituted cysteine ​​sulfoxide. The most important two classes of precursors are S-alk(en)yl cysteine ​​sulfoxides and gamma glutamyl peptides. Amo...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 王黎明
Owner 铜陵大通小磨麻油有限公司
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