Cooked fragrant pepper essential oil

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...

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