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Production technology of green Chinese prickly ash numb-taste components

A production process, the technology of green Zanthoxylum bungeanum, applied in the field of production technology of green Zanthoxylum bungeanum, can solve the problems of limited dissolving capacity of supercritical carbon dioxide extraction, long extraction time, low extraction rate of Zanthoxylum bungeanum, etc., and achieve the quality of extracted products High, high extraction efficiency, the effect of improving the extraction rate

Inactive Publication Date: 2014-02-12
赵孔发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] At present, the extraction of zanthoxylum bungeanum is still mainly carried out by supercritical carbon dioxide extraction. By adjusting parameters such as extraction pressure, extraction time, and carbon dioxide flow rate, effective components such as aromatic oil and anesthesia are extracted, and no three wastes are generated during the extraction process. , but the solubility of supercritical carbon dioxide extraction is limited, especially the extraction rate of zanthoxylum bungeanum is low, and the extraction time is longer

Method used

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  • Production technology of green Chinese prickly ash numb-taste components
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Embodiment 1

[0020] A kind of production technology of green zanthoxylum bungeanum, comprises the following steps:

[0021] a. Separating the dehydrated green pepper by specific gravity, removing impurities, and separating to obtain clean pepper skin, which is set aside;

[0022] b. Put the materials in step a and edible ethanol into the ultrasonic extraction reaction tank according to the weight ratio of 1:2, open the vacuum valve of the extraction tank, press the function key of ultrasonic extraction, and enter the extraction state at this time, and the temperature is controlled at 60°C. At the same time, the extraction internal circulation function is turned on to achieve the effect of stirring. The extraction time lasts for 90 minutes. After the extraction is completed, the material is finely filtered for later use.

[0023] c. Put the material obtained in step b into the ultrasonic extraction reaction concentration tank, open the extraction and concentration key and vacuum valve on th...

Embodiment 2

[0025] A kind of production technology of green zanthoxylum bungeanum, comprises the following steps:

[0026] a. Separating the dehydrated green pepper by specific gravity, removing impurities, and separating to obtain clean pepper skin, which is set aside;

[0027] b. Put the materials in step a and edible ethanol into the ultrasonic extraction reaction tank according to the weight ratio of 1:3, open the vacuum valve of the extraction tank, press the function key of ultrasonic extraction, and enter the extraction state at this time, and the temperature is controlled at 80°C. At the same time, the internal circulation function of the extraction is turned on to achieve the effect of stirring. The extraction time lasts for 60 minutes. After the extraction is completed, the material is finely filtered for later use.

[0028] c. Put the material obtained in step b into the ultrasonic extraction reaction concentration tank, open the extraction and concentration key and vacuum valv...

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Abstract

The invention discloses a production technology of green Chinese prickly ash numb-taste components, and the production technology comprises the following steps: a. performing specific gravity separation of dehydrated green Chinese prickly ash to remove impurities to obtain net Chinese prickly ash skins for standby use; b. mixing the green Chinese prickly ash of the step a with edible ethanol and putting into an ultrasonic extraction reaction tank for heat reflux extraction and precision filtering; and c. opening the concentration function of the ultrasonic extraction reaction tank to prepare a concentrated liquid, namely a finished product. The production technology of the invention is high in extraction efficiency and low in energy consumption, maximumly maintains various effective constituents in a material, and improves the extraction rate of the green Chinese prickly ash numb taste components.

Description

technical field [0001] The invention belongs to the field of condiment production and processing, and in particular relates to a production process of green zanthoxylum bungeanum. Background technique [0002] Zanthoxylum bungeanum, also known as green Zanthoxylum bungeanum, is the fruit of Rutaceae shrub or tree Zanthoxylum bungeanum. It has a unique and strong aroma. Its peel can be used as seasoning, aromatic oil can be extracted, and it can also be used as medicine. The seeds are edible and can be processed to make soap. Zanthoxylum bungeanum can remove the fishy smell of various meats, promote saliva secretion, increase appetite, and dilate blood vessels, thereby lowering blood pressure. [0003] Zanthoxylum bungeanum is mainly used as a food seasoning spice in China. It has a long history of consumption and is one of people's favorite condiments. It is widely consumed in China and has a relatively low degree of processing. It is mainly sold in the form of whole grains ...

Claims

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Application Information

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IPC IPC(8): A23L1/221C11B9/00A23L27/10
CPCA23L27/10A23V2002/00
Inventor 赵孔发
Owner 赵孔发
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