Processing technique for producing condiment oil with fresh peppers and tea oil

A technology of fresh pepper and pepper tea oil, applied in the field of edible oil, can solve the problems of low yield of pepper flavor substances, easy destruction of pepper flavor substances, high extraction temperature, etc., to prevent cardiovascular diseases, high extraction rate, Long-lasting numbness

Active Publication Date: 2012-02-08
YAAN TAISHI BIOLOGICAL SCI & TECH CO LTD +1
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  • Application Information

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Problems solved by technology

In this patent, the heating temperature of the edible oil is 160°C-220°C, and the extraction time of Zanthoxylum bungeanum in the oil is 50-120 seconds. Due to the high extraction temperature and short time, the yield of flavor substances in Zanthoxylum bungeanum is not high. And high temperature is easy to destroy the flavor substances of Zanthoxylum bungeanum

Method used

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[0032] Processing technology of fresh pepper tea oil:

[0033] Step 1: selection and processing of fresh pepper;

[0034] A. Destemming and impurity removal: spread the raw peppercorns on the screening table, and clean and remove impurities;

[0035] B. Cleaning: Spray the fresh pepper in A with clean water to remove impurities;

[0036] C. Drying: spread the washed fresh peppers in B on a vibrating sieve with holes to evaporate part of the floating water, and then dry them in a vacuum oven;

[0037] Step 2: extraction of fresh pepper oil;

[0038] D. Heating: weigh the prickly ash and tea oil in C according to the weight ratio of 1:10, and heat the tea oil to 100 °C;

[0039] E. Soaking: Add the pepper weighed in D to the heated tea oil in D, mix well, keep warm and soak for 30 minutes;

[0040] Step 3: Separation and cooling of fresh pepper oil;

[0041] F. Separating and removing Zanthoxylum bungeanum: filter the Zanthoxylum bungeanum and camellia oil in step E t...

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PUM

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Abstract

The invention provides a processing technique for producing condiment oil with fresh peppers and tea oil, belonging to the field of edible oil. The processing technique comprises the steps of pepper selecting, washing, dewatering, edible oil selecting, heating, soaking, filtering, centrifuging, storing and the like. The invention aims to provide the processing technique for preparing the health-care condiment oil which is wholesome, nutritional and safe and has unique flavor by taking the tea oil as a solvent to extract the active ingredients such as the pepper-flavored and fragrant substances of the fresh peppers.

Description

technical field [0001] The invention relates to an edible oil processing technology of fresh pepper tea oil seasoning oil, which belongs to the field of edible oil. Background technique [0002] Zanthoxylum bungeanum, also known as Qinjiao and Chuanjiao, is the fruit of deciduous shrubs or small trees belonging to Rutaceae Zanthoxylum bungeanum. Among them, Sichuan Hanyuan Zanthoxylum bungeanum pepper has a long history and was listed as a tribute in the Tang Dynasty, so it was named "Gongjiao". It is famous all over the country for its thick skin and rich meat, bright color and strong flavor. Qingyuan, rich aroma and crisp and refreshing. Due to the special geographical climate, Hanyuan Zanthoxylum bungeanum has its unique characteristics, that is, the content of prickly ash amide and volatile oil is higher than that of Zanthoxylum bungeanum from other places. As a common traditional Chinese medicine ingredient, Zanthoxylum bungeanum contains a variety of biologically...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/02
Inventor 郭军伟丁春邦陈彬周永红李旭王述贵何燕梅
Owner YAAN TAISHI BIOLOGICAL SCI & TECH CO LTD
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