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New process for manufacturing zanthoxylum oil by blending zanthoxylum schinifolium and fructus zanthoxyli

A technology of red pepper and green pepper, which is applied in the new technology field of pepper oil production method, can solve the problems of short frying time, high peroxide value, and difficult oil temperature control

Active Publication Date: 2013-05-01
CHONGQING HUACUI BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has too many disadvantages: the oil temperature is not easy to control; high temperature aroma loss is large and it is easy to lead to excessive peroxide value; the frying time is short and the numbness is not strong enough, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Weigh 60 kg of red peppercorns (Shaanxi Dahongpao) and 20 kilograms of green peppercorns (Chongqing Jiuyeqing), crush them into 60 mesh through a pulverizer, and then mix.

[0014] 2. Pour edible alcohol with a concentration of 85.7% into the mixed Chinese prickly ash powder, heat the alcohol and prickly ash powder by steam, and the heating temperature is 43°C. The extraction process adopts edible alcohol cyclic extraction, and the yield of the product is improved by dynamic extraction. The extraction time was 1.5 hours, and then it was filtered through a 150-mesh sieve. The pepper powder was continuously extracted three times, and the three filtrates were combined.

[0015] 3. Concentrate the combined extract in vacuum, the vacuum degree is 0.06Mpa, the temperature is 68℃, and the edible alcohol is recovered and reused. The Zanthoxylum bungeanum extract obtained after concentration is completed to prepare Zanthoxylum bungeanum oil.

[0016] 4. The Zanthoxylum bung...

Embodiment 2

[0018] 1. Weigh 90 kg of red peppercorns (Shaanxi Dahongpao) and 30 kilograms of green peppercorns (Yunnan green peppercorns), crush them into 50 mesh with a pulverizer, and then mix.

[0019] 2. Pour edible alcohol with a concentration of 92.3% into the mixed Chinese prickly ash powder, heat the alcohol and the prickly ash powder with steam, and the heating temperature is 44°C. The extraction process adopts edible alcohol cyclic extraction. The extraction time was 1.5 hours, and then it was filtered through a 150-mesh sieve. The pepper powder was continuously extracted three times, and the three filtrates were combined.

[0020] 3. Concentrate the combined extract in vacuum, the vacuum degree is 0.08Mpa, the temperature is 67℃, and the edible alcohol is recovered and reused. The Zanthoxylum bungeanum extract obtained after concentration is completed to prepare Zanthoxylum bungeanum oil.

[0021] 4. The Zanthoxylum bungeanum extract prepared in the above-mentioned step 3 and...

Embodiment 3

[0023] 1. Weigh 75 kilograms of red peppercorns (Sichuan red peppercorns) and 25 kilograms of green peppercorns (Jinyang green peppercorns), crush them into 55 mesh through a pulverizer, and then mix.

[0024] 2. Pour edible alcohol with a concentration of 93.5% into the mixed Chinese prickly ash powder, heat the alcohol and prickly ash powder by steam, the heating temperature is 43.3°C, the extraction time is 1.5 hours, and then filter through a 150-mesh sieve. The pepper powder was continuously extracted three times, and the three filtrates were combined.

[0025] 3. Concentrate the extract in vacuum, the vacuum degree is 0.07Mpa, the temperature is 70℃, and the edible alcohol is recovered and reused. The Zanthoxylum bungeanum extract obtained after concentration is completed to prepare Zanthoxylum bungeanum oil.

[0026] 4. The Zanthoxylum bungeanum extract prepared by the above-mentioned step 3 and the edible vegetable oil (rapeseed oil) were mixed at 1:30 by mass, heated...

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Abstract

The invention provides a new process for manufacturing zanthoxylum oil by blending zanthoxylum schinifolium and fructus zanthoxyli, relating to the food processing technical field. The new process is as follows: zanthoxylum schinifolium and fructus zanthoxyli are taken as raw material; the blended extractive of the zanthoxylum schinifolium and fructus zanthoxyli is extracted by taking an edible alcohol as a solvent in the vacuum degree of 0.06 to 0.08 Mpa and below the temperature of 60 to 75 DEG C, and then is prepared into the particular zanthoxylum oil by an edible vegetable oil; therefore, the product maintains the intense numb-taste of the fructus zanthoxyli and possesses the peculiar incense of the zanthoxylum schinifolium; the product avoids the shortcoming that the zanthoxylum oilin the traditional process has single incense and numb-taste, the active substances seriously lose in the high temperature, the peroxide value is on the high side; the quality of the pepper oil is extremely increased.

Description

Technical field: [0001] The invention is a new technology for preparing oil from Chinese prickly ash, in particular to a process for preparing oil by mixing green prickly ash and red prickly ash. Background technique: [0002] Sichuan pepper is a unique spice in China, ranking first among the thirteen fragrances. It is favored by professional chefs and housewives. It is the most widely used in Sichuan cuisine. There are two main varieties of pepper: green pepper and red pepper. [0003] Green pepper: also known as green pepper, Qingchuan pepper, mainly produced in Sichuan, Chongqing, Yunnan and other places, especially Chongqing Jiuyeqing, which has the characteristics of green color, strong aroma and moderate hemp taste, but for some people who pursue hemp In terms of the place and product, the numbness of green pepper is slightly lower. [0004] Red pepper: The distribution of production areas is wide, and it is now planted in most parts of my country, especially Shaanxi ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/221A23B7/04A23L27/00A23L27/10
Inventor 张霖唐兴洪
Owner CHONGQING HUACUI BIO TECH
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