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Production technology of fresh zanthoxylum oil

A production process, fresh pepper oil technology, applied in the direction of edible oil/fat, food preparation, food science, etc., can solve the problems of poor control of oil temperature, poor sanitary conditions, incompleteness, etc., to reduce capital occupation rate, shorten Production process, the effect of avoiding waste of resources

Active Publication Date: 2012-07-04
重庆市树上鲜食品(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are problems such as poor control of oil temperature, poor sanitary conditions, difficult quality control, low production efficiency, high labor intensity, low utilization rate of peppercorns, cumbersome process, time-consuming and energy-consuming, and the product has unpleasant fried smell, etc.
[0004] No. 200710048450.8 patent invention, in order to prevent the blue pepper from "losing green" caused by long blanching time, the contact soaking time between oil and pepper is shortened in the process, so as to take into account the production of fresh green pepper, but the obtained pepper is not oily and numbing
[0005] In addition to the frying method, there are steam distillation, boiling, hot pressing, cold (fresh) pressing, organic solvent extraction, supercritical CO 2 Extraction method, molecular distillation method, ultrasonic extraction method, microwave extraction method, subcritical water extraction method, etc. are used to produce Zanthoxylum bungeanum oil. These methods are either eliminated due to backward technology, or are limited in application due to factors such as cost and efficiency.
[0006] The invention patent of "a kind of production process of pepper oil" disclosed by myself in "200610095020.7" is to mix fresh pepper and edible vegetable oil under normal temperature and pressure and then squeeze it. Insufficient and incomplete; 2. The residual oil content of the waste residue is high; 3. The colloidal wax and trace moisture are not removed, and the product is prone to precipitation and turbidity; 4. The labor intensity is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A. Material selection: Pick fresh peppers, wash them, and spread the fresh peppers with a thickness of 1cm for 15 hours;

[0024] B. crushing fruit juice: under normal temperature and pressure conditions, use a squeezer or crushing equipment to grind fresh pepper fruit to make fresh pepper juice;

[0025] C. mix: take by weight the Chinese prickly ash fruit juice 1000kg of B step, edible vegetable oil 3000kg mixes;

[0026] D. Remove impurities and filter the mixture in step C for 2 hours to obtain a filtrate, and then use a liquid-liquid-solid high-efficiency separator to separate most of the water and solid particles in the filtrate to obtain fresh pepper crude oil or crude fresh pepper essence;

[0027] E. Under the condition of normal pressure and 7°C, use the colloidal wax separation device to remove the colloid, wax, sediment and trace moisture contained in the fresh pepper crude oil or crude fresh pepper essence obtained in step D, so as to make the product The ...

Embodiment 2

[0029] A. Material selection: Pick fresh peppers, wash them, and spread the fresh peppers with a thickness of 2cm for 18 hours;

[0030] B. crushing fruit juice: under normal temperature and pressure conditions, use a squeezer or crushing equipment to grind fresh pepper fruit to make fresh pepper juice;

[0031] C. mix: take by weight the Chinese prickly ash juice 10000kg of B step, edible vegetable oil 3000kg mixes;

[0032] D. Remove impurities and filter the mixture of step C in 2 hours to obtain the filtrate, and then use a liquid-liquid-solid high-efficiency separator to separate most of the water and solid particles in the filtrate to obtain fresh pepper crude oil or crude fresh pepper essence. Packaged in separate bottles.

Embodiment 3

[0034] A. Material selection: Pick fresh peppers, wash them, and spread the fresh peppers with a thickness of 6cm for 20 hours;

[0035] B. crushing fruit juice: under normal temperature and pressure conditions, use a squeezer or crushing equipment to grind fresh pepper fruit to make fresh pepper juice;

[0036] C. mix: take by weight the Chinese prickly ash fruit juice 5000kg of B step, edible vegetable oil 3000kg mixes;

[0037] D. Remove impurities and filter the mixture in step C for 2 hours to obtain a filtrate, and then use a liquid-liquid-solid high-efficiency separator to separate most of the water and solid particles in the filtrate to obtain fresh pepper crude oil or crude fresh pepper essence;

[0038] E. Under the condition of normal pressure and 26°C, use the colloidal wax separation device to remove the colloid, wax, sediment and trace moisture contained in the fresh pepper crude oil or crude fresh pepper essence obtained in step D, so as to make the product The...

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Abstract

The invention relates to a production technology of fresh zanthoxylum oil and aims at the defects of deficient and incomplete squeezing caused by an existing method that the fresh bunge prickly ash and edible vegetable oil after being mixed are squeezed, high residual oil content of waste residues and larger labor intensity. By the optimized procedures of material selection, pulverized manufacture of fruit juice, mixing, filtration, colloid removal, waxing, deposits and trace moisture thereof, the invention improves the production efficiency, shortens the production procedure, enhances the daily yield, lowers the rate of waste materials, lowers the cost, is timesaving and laborsaving, has better mouth feel, is more scientific and reasonable, improves the quality and the storage stability of a product, reflects the diversity of the product, increases the selectivity for consumers and enlarges the application range of production raw materials.

Description

technical field [0001] The present invention relates to a kind of production technology of condiment, especially a kind of production technology of fresh pepper oil. Background technique [0002] Zanthoxylum bungeanum is one of the special spices in my country, and it is an indispensable condiment for cooking Sichuan cuisine. It has the functions of removing mutton and fishy smell and increasing appetite. Zanthoxylum bungeanum is mainly used as seasoning in the form of dried Zanthoxylum bungeanum, Zanthoxylum bungeanum powder, preserved Zanthoxylum bungeanum, Zanthoxylum bungeanum oil etc. Zanthoxylum bungeanum oil, especially Zanthoxylum bungeanum oil has the advantages of original taste, clean taste, convenient use, convenient storage and transportation, etc. [0003] The main process and defects of domestic production of pepper oil: oil dissolving method, oil immersion method, oil pouring method (collectively referred to as: frying method) are traditional methods for pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23D9/04A23L27/10
Inventor 周庞
Owner 重庆市树上鲜食品(集团)有限公司
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