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Savoury zanthoxylum fruit essential oil with high concentration and preparation method thereof

A pepper oil and high-concentration technology, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of low content of flavor substances, single flavor, and great difference in the intensity of peppery numbness, etc., to achieve stable flavor substance content, Improve the product grade and taste better

Active Publication Date: 2010-03-10
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zanthoxylum bungeanum powder is used directly, and its flavor is greatly affected by the raw materials. The intensity of the numbing flavor of Zanthoxylum bungeanum varies greatly in different origins and years, and it is easy to cause different flavors of the product.
Zanthoxylum bungeanum oil extracted by simple oil immersion has a single flavor and low content of flavor substances, and its cannabinoid content generally does not exceed 3mg / g

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] In this example, the preparation process of the high-concentration pepper oil with cooked aroma flavor is as follows:

[0016] Weigh 80kg Zanthoxylum bungeanum, 0.5kg star anise, 0.5kg fennel, 0.5kg cinnamon, 0.2kg clove, 0.2kg Huskra, 0.2kg mint, 1kg pepper, 10kg green onion, 5kg ginger, and 1.9kg garlic for later use. Mix the raw materials evenly, put them into the wok, first raise the temperature to 80°C, stir and fry for 10 minutes, then raise the temperature to 140°C, stir and fry for 15 minutes, and turn out the raw materials. After the raw material is slightly cooled, the raw material is crushed to a particle size of 80 mesh, and the crushed raw material is put into supercritical CO 2 In the equipment, the extraction temperature was 35°C, the extraction pressure was 24Mpa, the flow rate was 15L / min, and the extraction was performed for 4 hours to obtain 9.2kg of high-concentration prickly ash oil with the flavor of home cooking, and the content of pricklycannin w...

Embodiment 2

[0018] In this example, the preparation process of the high-concentration pepper oil with cooked aroma flavor is as follows:

[0019] Weigh 76.3kg Zanthoxylum bungeanum, 0.5kg star anise, 0.5kg fennel, 0.5kg cinnamon, 0.2kg clove, 0.2kg wrinkled ageratum, 0.2kg peppermint, 20kg pepper, 0.5kg green onion, 0.5kg ginger, and 0.5kg garlic for later use. Mix the raw materials evenly, put them into the wok, first raise the temperature to 110°C, fry for 10 minutes, then raise the temperature to 160°C, fry for 5 minutes, and turn out the raw materials. After the raw material is slightly cooled, the raw material is crushed to a particle size of 100 mesh, and the crushed raw material is put into supercritical CO 2 In the equipment, the extraction temperature is 32°C, the extraction pressure is 22Mpa, the flow rate is 20L / min, and the extraction is 6h, and 8.3kg of high-concentration pepper oil with a spicy flavor is obtained, with an anthocyanin content of 127mg / g.

Embodiment 3

[0021] In this example, the preparation process of the high-concentration pepper oil with cooked aroma flavor is as follows:

[0022] Weigh 68kg Zanthoxylum bungeanum, 12kg star anise, 8kg cumin, 8kg cinnamon, 1.1kg clove, 0.2kg Huoxiang, 0.2kg mint, 1kg pepper, 0.5kg green onion, 0.5kg ginger, 0.5kg garlic for later use, and weigh 10kg soybean oil spare. Add soybean oil into the wok, heat up to 180°C, mix the raw materials and put them into the wok, stir and fry for 30 minutes, then turn the raw materials out. After the raw material is slightly cooled, the raw material is crushed to a particle size of 60 mesh, and the crushed raw material is put into supercritical CO 2 In the equipment, the extraction temperature was 40°C, the extraction pressure was 32Mpa, the flow rate was 25L / min, and the extraction was performed for 2 hours to obtain 18.6kg of high-concentration Zanthoxylum bungeanum oil with a strong five-spice flavor, and the content of Xanthaninin was 74mg / g.

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PUM

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Abstract

The invention discloses a savoury zanthoxylum fruit essential oil with high concentration and a preparation method thereof, relating to the technical field of food processing. The savoury zanthoxylumfruit essential oil with high concentration is characterized by the following preparation steps: taking zanthoxylum fruit essential as the main material and different spices as auxiliary materials; frying reasonably to diffuse unique composite savoury flavor; and extracting by utilizing overcritical CO2 equipment to obtain composite savoury zanthoxylum fruit essential oil with high concentration.The zanthoxylum fruit essential oil has unique composite savoury flavor, high concentration and more stable content of flavor substances and is more suitable for being applied to food processing enterprises.

Description

technical field [0001] The invention relates to a high-concentration prickly ash oil with cooked aroma and flavor and a preparation method thereof, which relate to the technical field of food processing. Background technique: [0002] Zanthoxylum bungeanum is one of the most commonly used spices in food processing. At present, the prickly ash used by food processing enterprises is mainly crushed into prickly ash powder for direct use, and some use simple oil immersion to extract low-concentration prickly ash oil. Zanthoxylum bungeanum powder is used directly, and its flavor is greatly affected by raw materials. The intensity of the numbness of Zanthoxylum bungeanum varies greatly from place to place and from year to year, which may easily cause different flavors of the product. Zanthoxylum bungeanum oil extracted by simple oil immersion has a single flavor and low content of flavor substances, and its cannabinoid content generally does not exceed 3mg / g. At present, there i...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 朱新成郭建伟李长春
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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