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Method for preparing cooked pepper resin

A technology of prickly ash resin and prickly ash, applied in the field of preparation of cooked prickly ash resin, can solve the problems of affecting product yield and quality, residual organic solvent and high operating temperature, and achieve the effects of high utilization rate, uniform extraction and high yield

Inactive Publication Date: 2011-01-19
天津双星食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to factors such as high operating temperature and many organic solvent residues, the yield and quality of the product have been greatly affected, and it has been unable to meet the needs of modern production and the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Zanthoxylum bungeanum was dried at 100°C for 60 minutes, with a moisture content of 10%, crushed into 60-mesh powder, and then filled into the extraction tank of a supercritical carbon dioxide extraction system with a filling factor of 85%, a temperature of 30°C, and a pressure of 35Mpa. Carbon dioxide enters the extraction tank from the bottom. After 2 hours of extraction, the Zanthoxylum bungeanum resin is separated into an open plastic tank in a separation tank with a temperature of 45° C. and a pressure of 15 MPa. The obtained Zanthoxylum bungeanum oleoresin is light yellow.

Embodiment 2

[0018] Green Zanthoxylum bungeanum was dried at 120°C for 40min, with a water content of 8.5%. After being crushed into 80-mesh powder, it was then filled into the extraction tank of a supercritical carbon dioxide extraction system with a filling factor of 90%, a temperature of 40°C, and a pressure of 40Mpa. Critical carbon dioxide enters the extraction tank from the bottom. After 1.5 hours of extraction, the Zanthoxylum bungeanum resin was separated into an open plastic tank in a separation tank with a temperature of 40° C. and a pressure of 10 MPa. The obtained Zanthoxylum bungeanum oleoresin is light yellow.

Embodiment 3

[0020] Dahongpao Zanthoxylum bungeanum was dried at 125°C for 45 minutes, with a moisture content of 8%, crushed into 60-mesh powder, and then filled into the extraction tank of a supercritical carbon dioxide extraction system with a filling factor of 90%, a temperature of 35°C, and a pressure of 30Mpa. Supercritical carbon dioxide enters the extraction tank from the bottom. After 2.5 hours of extraction, the Zanthoxylum bungeanum resin is separated into an open plastic tank in a separation tank with a temperature of 50° C. and a pressure of 20 MPa. The obtained Zanthoxylum bungeanum oleoresin is light yellow.

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PUM

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Abstract

The invention relates to a method for preparing cooked pepper resin. Pepper is cooked and crushed to corresponding particle size; the pepper resin is prepared by supercritical extraction; the extracted pepper resin is pollution-free, has strong cooked pepper aroma and effectively improves the raw smell characteristic of the pepper resin.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of cooked prickly ash resin. Background technique [0002] Zanthoxylum bungeanum belongs to Rutaceae, also known as Qinjiao, Shujiao, etc., mainly produced in Northwest and Southwest China provinces. Zanthoxylum bungeanum has always been used in the form of whole grains and powdered peppers. Granules and powders can easily affect the sensory quality of food. At the same time, Zanthoxylum bungeanum is prone to oxidation and mildew, and storage is difficult. This will not only make full use of raw materials, but also bring a lot of inconvenience to users. Zanthoxylum oleoresin is a concentrated extract extracted from natural Zanthoxylum bungeanum with aroma, fragrance and characteristic numbing taste. It has the advantages of high effective concentration, relatively full and complete taste, small size, hygiene, long-term storage without deterioration, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 郑宝良郝学财邢海鹏盛家川
Owner 天津双星食品有限公司
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