Cooked fragrant pepper essential oil

A technology for essential oil and cooked aroma of Chinese prickly ash, applied in the field of essential oil of cooked fragrant prickly ash, can solve the problems of affecting the color and appearance of products, lack of cooked aroma and other problems, and achieve the effects of retaining flavor components, full flavor and high intensity

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 many food production and processing enterprises are currently producing In the beginning, pepper essential oil was used instead of pepper as a condiment
[0003] Zanthoxylum bungeanum contains a variety of components, and researchers have conducted various analysis and research on it. How to make the essential oil of Zanthoxylum bungeanum present a strong and full-bodied, natural and harmonious aroma of Zanthoxylum bungeanum is one of the research topics of researchers. At present There is a lack of cooked and fragrant products on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 100 grams of Dahongpao Zanthoxylum bungeanum, crush it into pieces of 2 to 5 mm, and put it in a heat preservation container; 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, and mix Evenly, cool to room temperature naturally; after filtering the oil, put the 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 and separate to obtain the ripe fragrant pepper essential oil.

Embodiment 2

[0018] Get 50 grams of Dahongpao Zanthoxylum bungeanum and 60 grams of rapeseed oil, and operate according to Example 1 to obtain cooked and fragrant Zanthoxylum bungeanum essential oil.

Embodiment 3

[0020] Take 100 grams of Dahongpao Zanthoxylum bungeanum, take 200 grams of rapeseed oil, the process conditions are: extraction pressure 10MPa, extraction temperature 70°C, separation temperature 35°C, separation pressure 0.8MPa. According to the operation of Example 1, the essential oil of cooked fragrant Chinese prickly ash is obtained.

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PUM

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Abstract

The invention discloses cooked fragrant pepper essential oil which is prepared by the following steps of: taking 100 parts of clovershrub pepper and 100-200 parts of colza oil according to mass; pulverizing pepper into fragments in 2-5mm and placing the fragments into a heat preserving container; heating the colza oil till oil is boiled and injecting the colza oil into the container containing the pepper fragments; uniformly stirring and mixing and naturally cooling to room temperature; filtering oil components and putting the obtained pepper fragments into supercritical CO2 extracting equipment; extracting for two hours under the conditions of the extracting pressure of 10-25MPa, the extracting temperature of 50-70 DEG C, the separating temperature of 35 DEG C and the separating pressure of 0.8MPa to obtain the cooked fragrant pepper essential oil.

Description

technical field [0001] The invention relates to an essential oil of cooked fragrant pepper, in particular to a kind of pepper essential oil with rich aroma of cooked fragrant pepper and extremely strong aroma, which belongs to the technical field of food. Background technique [0002] Zanthoxylum bungeanum is a kind of traditional spice in China, has a long edible history, and is one of the condiments that people love. It has a wide range of domestic consumption, and the degree of processing is relatively low. It is mainly sold in the form of whole grains and coarse powder. 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 many food production and processing enterprises are currently producing In the beginning, pepper essential oil was used instead of pepper as a condiment. [0003] Zanthoxylum bungeanum contains a...

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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