阅读说明：本技术 一种基于双相浸提的叶菜类香辛植物调味油制备工艺 (Preparation process of leaf vegetable spicy plant seasoning oil based on two-phase extraction ) 是由 王赵改 徐志民 蒋鹏飞 朱文魁 史冠莹 张乐 王晓敏 赵丽丽 王旭增 于 2020-07-21 设计创作，主要内容包括：本发明涉及一种基于双相浸提的叶菜类香辛植物调味油制备工艺具体为：1)将新鲜的叶菜类香辛植物或者冷冻干燥过的叶菜类香辛植物切碎,获得叶菜类香辛植物碎料；2)将叶菜类香辛植物碎料与去离子水混合后进行搅拌均质,获得混悬液；3)将混悬液转移至浸提容器中,然后加入基础食用油,控制位于浸提容器下部的混悬液温度在50-80℃,控制位于浸提容器上部的基础食用油温度在5-20℃,浸提2-5h后,基础食用油即为叶菜类香辛植物调味油。该工艺采用水、油两种液相介质分别形成加热浸提区、冷却萃取区,双区的浸提萃取温度可独立调控、提取过程动静结合,从而有效增加叶菜类香辛植物调味油产品的营养和风味,提升调味油浸提效率。(The invention relates to a preparation process of a leaf vegetable spicy plant seasoning oil based on two-phase extraction, which comprises the following steps: 1) chopping fresh leaf vegetable aromatic plants or freeze-dried leaf vegetable aromatic plants to obtain leaf vegetable aromatic plant crushed materials; 2) mixing the crushed material of the leaf vegetable spicy plant with deionized water, and stirring and homogenizing to obtain suspension; 3) transferring the suspension to an extraction container, adding base edible oil, controlling the temperature of the suspension at the lower part of the extraction container to be 50-80 ℃, controlling the temperature of the base edible oil at the upper part of the extraction container to be 5-20 ℃, and extracting for 2-5h to obtain the base edible oil, namely the leaf vegetable spicy plant seasoning oil. The process adopts two liquid phase media of water and oil to respectively form a heating extraction area and a cooling extraction area, the extraction temperature of the two areas can be independently regulated and controlled, and the extraction process is dynamic and static combined, so that the nutrition and the flavor of the leaf vegetable spicy plant seasoning oil product are effectively increased, and the seasoning oil extraction efficiency is improved.)

1. A preparation process of a leaf vegetable spicy plant seasoning oil based on two-phase extraction is characterized by comprising the following steps:

1) chopping fresh leaf vegetable aromatic plants or freeze-dried leaf vegetable aromatic plants to obtain leaf vegetable aromatic plant crushed materials;

2) mixing crushed materials of leaf vegetables and spicy plants with deionized water, and stirring to obtain a suspension;

3) transferring the suspension to an extraction container, adding base edible oil, controlling the temperature of the suspension at the lower part of the extraction container to be 50-80 ℃, controlling the temperature of the base edible oil at the upper part of the extraction container to be 5-20 ℃, and extracting for 2-5h to obtain the base edible oil at the upper part of the extraction container, namely the leafy vegetable spicy plant seasoning oil.

2. The process for preparing the leaf vegetable spice plant flavoring oil based on the two-phase leaching of claim 1, wherein in the step 1), the leaf vegetable spice plant is cedrela sinensis, green onion, leek, caraway, schizonepeta or fennel.

3. The process for preparing the two-phase extraction-based leaf vegetable spice oil of claim 1 or 2, wherein in the step 1), the clean and dried leaf vegetable spice plants are subjected to vacuum freeze drying at-20 to-40 ℃ for 35 to 40 hours to obtain freeze-dried leaf vegetable spice plants.

4. The process for preparing a leafy vegetable spice oil based on two-phase extraction according to claim 1, wherein in the step 1), the length of the leafy vegetable spice pieces is 5-8 mm.

5. The process for preparing the leaf vegetable spicy vegetable seasoning oil based on the two-phase leaching of claim 1, wherein in the step 2), when fresh leaf vegetable spicy plants are selected, the mass ratio of the crushed leaf vegetable spicy plants to the deionized water is 1: 3-6; when the freeze-dried leaf vegetable spicy plant is selected, the mass ratio of the crushed leaf vegetable spicy plant to the deionized water is 1: 10-30.

6. The process for preparing the leafy vegetable spice vegetable flavoring oil based on two-phase extraction of claim 3, wherein in the step 3), a magnetic stirrer is added into an extraction container, and the volume ratio of the suspension to the base edible oil is 1-3: 1.

7. The process for preparing the two-phase extraction-based leaf-vegetable spice vegetable flavoring oil of claim 4, wherein the base edible oil is corn oil, olive oil, sunflower oil or soybean oil.

Technical Field

The invention belongs to the technical field of food seasoning oil, and particularly relates to a preparation process of leaf vegetable spicy plant seasoning oil based on double-phase extraction.

Background

The spicy plants are a general term for a group of natural plants having typical flavors such as aroma and spicy flavor. The traditional aromatic crops are mainly eaten directly or processed into aromatic seasoning by roots, stems, leaves, flowers, fruits, seeds and the like. The spicy seasoning prepared from the spicy plants not only endows the food with specific color, aroma, taste, color matching, flavor blending and seasoning functions of shielding fishy smell and mutton smell, but also can be widely applied to the food industry as a natural food additive such as a food preservative, an antioxidant and the like. At present, the development and utilization of the spicy plants play an important role in the food and flavor industry, and the developed products comprise seasoning powder, seasoning oil, extractum, essential oil and the like.

The spicy vegetable seasoning oil product is prepared by adopting edible oil as an oil carrier and adopting an oil extraction process, and compared with other powdery and sauce-shaped seasonings, the spicy vegetable seasoning oil has unique advantages in the seasonings due to the advantages of better retention of fat-soluble fragrance components, good fragrance increasing effect in cooking, longer fragrance increasing time and the like, so the spicy vegetable seasoning oil has a certain development prospect.

At present, the preparation method of the spicy vegetable flavoring oil mainly comprises an indirect method and a direct dipping method. The indirect method comprises extracting flavor substances of leaf vegetables and aromatic plants by distillation or solvent, and blending with base oil. The production method of the cumin flavoring oil provided by Chinese patent CN92101150.4 is to adopt an indirect method, extract aroma components in cumin by distillation or solvent, separate to obtain cumin volatile oil, simultaneously prepare frying oil by adopting high-temperature frying and filtering methods, and mix the cumin volatile oil and the frying oil according to a proportion to obtain the cumin flavoring oil, wherein the production process is complex and the cost is higher. The direct immersion method uses base oil as solvent, and is separated after the components of spice flavor substances are directly extracted and converted through specific technological conditions and processes, but the direct immersion method only uses base oil for extraction, and belongs to single-phase extraction. The method for preparing the five-spice seasoning oil provided by the Chinese patent CN201911263458.5, the method for preparing the fishy smell-removed spice seasoning oil provided by the Chinese patent CN201610240924.8, the processing technology of the fresh pepper seasoning oil provided by the Chinese patent CN201110067181.6 and other patents adopt edible oil to extract the fragrant substances of spices in a single phase, the heating temperature of the edible oil is maintained at about 200 ℃, the single-phase high-temperature extraction not only destroys the flavor substances of the spices and possibly leads the flavor substances to be incompletely extracted, but also causes the loss of functional active ingredients of the spices, and simultaneously, the filtration and centrifugation are needed in the later period, thereby increasing the production cost. Therefore, in order to increase the nutrition and the flavor of the leaf vegetable spicy vegetable seasoning oil product and improve the extraction efficiency, the invention provides a preparation process of the leaf vegetable spicy vegetable seasoning oil based on two-phase extraction.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a preparation process of the leaf vegetable spicy vegetable seasoning oil based on two-phase extraction.

In order to achieve the purpose, the invention adopts the following technical scheme:

a preparation process of a leaf vegetable spicy plant seasoning oil based on two-phase extraction comprises the following steps:

1) chopping fresh leaf vegetable aromatic plants or freeze-dried leaf vegetable aromatic plants to obtain leaf vegetable aromatic plant crushed materials;

2) mixing the crushed material of the leaf vegetable spicy plant with deionized water, and uniformly stirring to obtain a suspension;

3) transferring the suspension to an extraction container, adding base edible oil, controlling the temperature of the suspension at the lower part of the extraction container to be 50-80 ℃, controlling the temperature of the base edible oil at the upper part of the extraction container to be 5-20 ℃, and extracting for 2-5h to obtain the base edible oil at the upper part of the extraction container, namely the leafy vegetable spicy plant seasoning oil.

Specifically, in the step 1), the leaf vegetable spicy plant is toona sinensis, shallot, leek, caraway, schizonepeta, fennel and the like.

Further, in the step 1), the clean and dry leaf vegetable spicy plants are subjected to vacuum freeze drying for 35-40h at the temperature of-20 to-40 ℃, and the moisture content of the dried materials is lower than 5 percent, so that the freeze-dried leaf vegetable spicy plants are obtained.

In order to obtain better leaching effect, the length of the crushed material of the leaf vegetable aromatic plant in the step 1) is suitably 5-8 mm. The collected leaf vegetable spicy plant material can be cleaned by tap water to remove dust and impurities, and the cleaned material is spread to be thin and dried in the air to remove surface moisture.

Specifically, in the step 2), when fresh leaf vegetable spicy plants are selected, the mass ratio of the crushed leaf vegetable spicy plants to the deionized water is 1: 3-6; when the freeze-dried leaf vegetable spicy plant is selected, the mass ratio of the crushed leaf vegetable spicy plant to the deionized water is 1: 10-30.

Specifically, in the step 3), a magnetic stirrer is added into the leaching container, and the volume ratio of the suspension to the basic edible oil is 1-3: 1. Heating the suspension liquid area at the lower part of the leaching container in water bath at 50-80 deg.C, magnetically stirring for leaching, statically extracting the oil phase area at the upper part of the leaching container, and cooling with water cooling jacket wall at 5-20 deg.C; after extraction, the oil phase at the upper part is extracted, filtered and packaged to obtain the leaf vegetable spicy plant seasoning oil.

Specifically, the basic edible oil is corn oil, olive oil, sunflower seed oil or soybean oil and the like. The process is suitable for preparing leaf vegetable spicy plants such as Chinese toon, scallion, Chinese chive, Chinese cabbage, fineleaf schizonepeta herb, fennel flavoring oil and the like.

Compared with the prior art, the invention has the advantages that:

1) compared with the traditional single-phase extraction process, the invention decouples the two processes of thermal analysis and extraction absorption of the flavor substances by adopting water-oil two-phase double-zone extraction, thereby realizing the respective optimization of the thermal analysis and extraction absorption processes of the flavor substances through the respective independent temperature control of the water-phase zone and the oil-phase zone, and further effectively improving the extraction efficiency;

2) compared with the traditional single-phase extraction process, the oil phase area can be controlled in a low-temperature state, so that the long-time thermal degradation of flavor substances in the extraction process is avoided;

3) compared with the traditional single-phase extraction process, the method can crush the materials to improve the extraction efficiency of the flavor substances, and meanwhile, the oil-water two-phase dynamic-static combined extraction method can effectively prevent particles from mixing into an oil phase, thereby taking the extraction efficiency and the purification of the seasoning oil into consideration.

Drawings

FIG. 1 is a flow chart of the preparation process of the two-phase leaching-based leaf vegetable spicy vegetable flavoring oil of the invention;

FIG. 2 is a two-phase leaching principle diagram of the preparation process of the leaf vegetable spicy vegetable flavoring oil based on two-phase leaching of the invention; in the figure: 1 is an oil phase region, 2 is a cooling jacket, 3 is an oil-water two-phase interface, 4 is a two-phase leaching container, 5 is a water phase region, 6 is a magnetic stirrer, 7 is a water bath heating tank, 8 is a water inlet, and 9 is a water outlet;

FIG. 3 shows GC-IMS results of two-phase extraction of cedrela sinensis flavor seasoning oil (left) and single-phase extraction of cedrela sinensis flavor seasoning oil (right).

Detailed Description

The technical solution of the present invention is further described in detail with reference to the following examples, but the scope of the present invention is not limited thereto.