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Method for preparing sanshoamides

A technology of peppermint and prickly ash, applied in the food field, can solve problems such as affecting the color and appearance of products, and achieve the effects of small impact, simple and easy operation, and long and full aftertaste.

Inactive Publication Date: 2011-06-01
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When used in daily life, it is mainly to directly add pepper or pepper powder, but for food production enterprises, the direct addition method often affects the color and appearance of the products produced, so there are currently many food production and processing enterprises, especially It is a hot and spicy food manufacturer who hopes to have a deep-processed product of pepper with a high numbness instead of pepper as a condiment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) According to the mass, take 100 grams of Dahongpao Zanthoxylum bungeanum pepper, crush it into pieces of 2-5 mm, and put it in an insulated container.

[0023] 2) Take 180 grams of rapeseed oil, heat it until the oil boils, pour the hot oil into the container containing the Zanthoxylum bungeanum pieces, stir, mix evenly, cool to room temperature naturally, filter out the oil, and take the Zanthoxylum bungeanum pieces.

[0024] 3) Put pepper pieces into supercritical CO 2 In the extraction equipment, under the conditions of extraction pressure 15MPa, extraction temperature 50°C, separation temperature 35°C, and separation pressure 0.8MPa, extract for 2 hours; oil and pepper fragments are separated.

[0025] 4) The isolated prickly ash fragments were extracted at an extraction pressure of 30MPa, an extraction temperature of 60°C, a separation temperature of 35°C, and a separation pressure of 0.8MPa, with absolute ethanol: CO 2 =1:19, extracting for 2 hours with absolu...

Embodiment 2

[0027] Take 100 grams of Dahongpao Zanthoxylum bungeanum by quality, 100 grams of rapeseed oil, use ethyl acetate as entrainer, ethyl acetate: CO 2 =1: 21, according to the operation of embodiment 1, get the pepper anthracin.

Embodiment 3

[0029] Take 100 grams of Dahongpao Zanthoxylum bungeanum by quality, 150 grams of rapeseed oil, use absolute ethanol as entrainer, absolute ethanol: CO 2 =1: 15, according to the operation of Example 1, to obtain the pepperocannin.

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PUM

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Abstract

The invention relates to a method for preparing sanshoamides, which comprises the following steps of: pouring boiling rape seed oil into pricklyash peel fragments in a certain mass ratio to obtain an extraction raw material, and then preparing the sanshoamides according to the process and the extraction pressure, extraction temperature, separation pressure and separation temperature. The method has low influence on the flavor component of pricklyash peel, and furthest keeps the numb taste of the pricklyash peel; and the prepared product has the characteristics of thick numb taste, natural and moderate aroma, light mature flavor, lingering and full mouthfeel aftertaste and the like.

Description

technical field [0001] The invention relates to a preparation method of pepperanthin, in particular to a preparation method of pepperianin with strong numbing taste, natural and moderate aroma and slightly cooked aroma, belonging to the technical field of food. Background technique [0002] Zanthoxylum bungeanum is a traditional spice in China, which has a long history of consumption and is deeply loved by Chinese people. When used in daily life, it is mainly to directly add pepper or pepper powder, but for food production enterprises, the direct addition method often affects the color and appearance of the products produced, so there are currently many food production and processing enterprises, especially It is a hot and spicy food manufacturer who hopes to have a deep-processed product of pepper with a high numbness instead of pepper as a condiment. [0003] Zanthoxylum bungeanum contains a variety of ingredients. How to make the deep-processed products of Zanthoxylum bu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 毕艳芳邢海鹏邢福深
Owner 天津市春升清真食品有限公司
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