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Method for preparing pepper aromatic oil

A technology of aromatic oil and pepper oleoresin, which is applied in the fields of fat oil/fat refining, fat oil/fat production, fat production, etc. It can solve the problems of low oil yield, not pure flavor of aromatic oil, not suitable for large-scale industrial production, etc.

Active Publication Date: 2013-11-20
南阳雪麦龙生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zanthoxylum bungeanum aromatic oil prepared by pressing method has better smell, but the oil yield is low, and it is not suitable for large-scale industrial production; distillation method has high oil yield, but the aroma is easy to decompose in high temperature water
In recent years, the application of supercritical carbon dioxide extraction technology in the extraction of Zanthoxylum bungeanum has attracted more and more attention. It has the advantages of high production efficiency, complete extraction flavor, no pollution, and environmental protection. However, although it can avoid the immersion of external impurities, and The purity is still not high, and the taste of the prepared aromatic oil is not pure enough, which affects the food quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation method of Zanthoxylum bungeanum aromatic oil of the present invention can be carried out according to the following steps:

[0041] The first step: select high-quality peppercorns with husks or seeds, preferably Sichuan peppercorns, remove impurities, wash with water and dry in the sun or dry at low temperature (the temperature should be controlled below 50°C), and then crush Machine low-temperature crushing, the particle size can be finer than 80 mesh, and it can be made into Zanthoxylum bungeanum powder, which is convenient for improving the yield and extraction efficiency of supercritical CO2 extraction;

[0042] The second step: put the prepared Zanthoxylum bungeanum powder into a supercritical CO2 extraction kettle for supercritical CO2 extraction, the extraction pressure is 10MPa, the extraction time is 5 hours, and the Zanthoxylum bungeanum oleoresin is extracted;

[0043] The third step: Pour the prepared pepper oleoresin into the oil-water separ...

Embodiment 2

[0047] The preparation method of Zanthoxylum bungeanum aromatic oil in this example is basically the same as that in Example 1, the only difference is that in the second step, the extraction pressure is 13MPa, and the extraction time is 4.5 hours; in the third step, the heating temperature is controlled at 63°C; in the fourth step The temperature of the molecular distillation column was controlled at 82° C., and the pressure of the molecular distillation was controlled at 0.072 MPa.

Embodiment 3

[0049] The preparation method of Zanthoxylum bungeanum aromatic oil in this example is basically the same as in Example 1, the only difference is that in the second step, the extraction pressure is 12.5MPa, and the extraction time is 4 hours; in the third step, the heating temperature is controlled at 65°C; in the fourth step The temperature of the molecular distillation column is controlled at 85°C, and the pressure of the molecular distillation is controlled at 0.075MPa.

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PUM

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Abstract

The invention discloses a method for preparing pepper aromatic oil. The method comprises the following steps of: pre-treating raw material, carrying out supercritical CO2 extraction, separating oil from water, and carrying out molecule distillation and the like. According to the method, by the advanced supercritical CO2 extraction technique, the extracted pepper oil resin contains most aroma components and flavor presentation components of pepper, and furthermore in combination with the molecule distillation technique, the pepper aromatic oil is separated from the pepper oil resin, and thus the pepper aromatic oil with strong pepper flavor is prepared.

Description

technical field [0001] The invention relates to the technical field of supercritical extraction and molecular distillation, in particular to a preparation method of prickly ash aromatic oil. Background technique [0002] Zanthoxylum bungeanum is a unique spice in China, with a fragrant smell, which can remove the fishy smell of various meats, promote saliva secretion, and increase appetite. Duck, fish, sheep, beef and other dishes can be used as condiments, or they can be coarsely ground into powder and mixed with salt to make salt and pepper for dipping. Zanthoxylum bungeanum is widely planted all over our country, with abundant resources and common consumption. [0003] Zanthoxylum bungeanum is a good food supplement. The traditional way of using it is to put its husk with other condiments into cooking and stewing dishes, or crush it into powder and mix it into processed dishes. Although this method of use is simple, it is inconvenient to eat, especially the use of powde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/10C11B3/12
Inventor 王明奇邓德伟
Owner 南阳雪麦龙生物科技有限公司
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