Production method of zanthoxylum oil

A production method, the technology of pepper oil, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems that the quality stability of pepper oil cannot be guaranteed, the cost of material transportation and storage is high, and the water content of pepper oil is large. Achieve the effect of reducing capital occupation rate, shortening production process, and pure taste

Inactive Publication Date: 2014-04-30
安顺市西秀区百岁陈德文牌食品加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the use of wet Zanthoxylum bungeanum to process Zanthoxylum bungeanum oil, this method is limited by the place of origin and picking season, and it is difficult to produce in non-main producing areas and non-picking seasons of Zanthoxylum bungeanum. At the same time, it has the disadvantage of high material transportation and storage costs.
Due to the high water content of wet pepper, the water content of the produced pepper oil is also high, and the acid value is high, which cannot guarantee the stability of the quality of the pepper oil.
Existing non-Prickly apricot origin, non-picking season Zanthoxylum bungeanum oil processing method all is to extract the aromatic oil and cannabinoid of Zanthoxylum bungeanum in advance and then use vegetable oil deployment, all will add chemical reagents such as emulsifier, stabilizer in the deployment process, both Not green and environmentally friendly, there will be peculiar smell after a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for producing Zanthoxylum bungeanum oil, comprising the following steps: (1) Selection of raw materials: selecting pure varieties and high-quality dried Zanthoxylum bungeanum and rapeseed;

[0017] (2) Roasting: Roast the rapeseed at 90°C for 50 minutes. When the temperature of the rapeseed drops to 50-60°C, add dried peppercorns with 8% of the weight of the rapeseed and keep for 6-8 minutes (to further remove the moisture), to get mixed oil;

[0018] (3) Pressing: add the mixed oil that has been mixed and sautéed to the oil press, keep the temperature at 85-95°C, and initially squeeze out the pepper oil; (4) Primary filtration: use a filter to filter the pepper oil , to filter out most of the impurities;

[0019] (5) Vacuum filtration: The prickly ash oil after primary filtration is introduced into a vacuum filter for re-filtration, during which the oil temperature is kept at 75-85°C to improve filtration efficiency. (6) Centrifugal filtration: Put the vacuu...

Embodiment 2

[0022] A method for producing Zanthoxylum bungeanum oil, comprising the following steps: (1) Selection of raw materials: selecting dried Zanthoxylum bungeanum and soybeans;

[0023] (2) Roasting: Roast soybeans at 60°C for 60 minutes. When the temperature of the vegetable oil drops to 60-70°C, add dried Zanthoxylum bungeanum with 12% vegetable oil weight and keep it for 10 minutes (to further remove the moisture in the Zanthoxylum bungeanum) to obtain mixed oil;

[0024] (3) Pressing: add the mixed oil that has been mixed and sautéed to the oil press, keep the temperature at 70-80°C, and initially squeeze out the pepper oil; (4) Primary filtration: use a filter to filter the pepper oil , to filter out most of the impurities;

[0025] (5) Vacuum filtration: The prickly ash oil after primary filtration is introduced into a vacuum filter for re-filtration, during which the oil temperature is kept at 80-90°C to improve filtration efficiency. (6) Centrifugal filtration: Put the v...

Embodiment 3

[0028] A method for producing Zanthoxylum bungeanum oil, comprising the following steps: (1) Selection of raw materials: selecting dried Zanthoxylum bungeanum and peanuts with pure varieties and high quality;

[0029] (2) Roasting: Roast peanuts at 100°C for 10 minutes. When the temperature of peanuts drops to 70-80°C, add dried peppercorns with 6% weight of peanuts and keep for 2 minutes (to further remove the moisture in peppercorns) to obtain mixed oil;

[0030] (3) Pressing: add the mixed oil that has been mixed and sautéed to the oil press, keep the temperature at 80-100°C, and initially squeeze out the pepper oil; , to filter out most of the impurities;

[0031] (5) Vacuum filtration: The prickly ash oil after primary filtration is introduced into a vacuum filter for re-filtration, during which the oil temperature is kept at 90-105°C to improve filtration efficiency. (6) Centrifugal filtration: Put the vacuum-filtered pepper oil into a centrifugal oil filter for furthe...

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PUM

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Abstract

The invention discloses a production method of zanthoxylum oil. The method comprises the following steps: selecting dried zanthoxylum and vegetable oil; baking and sauting the vegetable oil for 10-60 minutes at 60-100 DEG C, adding the dried zanthoxylum accounting for 6-12wt% of the vegetable oil when cooling the vegetable oil to 50-80 DEG C and maintaining for 2-10 minutes so as to obtain mixed oil; adding the mixed oil obtained in the mixing and sauting manner into an oil presser, maintaining the temperature within 70-100 DEG C and performing initial squeezing so as to obtain the zanthoxylum oil; performing preliminary filtration on the initially-squeezed zanthoxylum oil by using a filter screen so as to filter a majority of impurities; introducing the zanthoxylum oil subjected to the preliminary filtration into a vacuum filter; performing filtration on zanthoxylum oil again under the condition that the oil temperature is maintained within 75 DEG C to 105 DEG C so as to improve the filtration efficiency; adding the zanthoxylum oil subjected to the vacuum filtration into a centrifugal oil filter and performing rotating precipitation and filtration again, thereby obtaining the zanthoxylum oil. The method is high in production efficiency, wide in raw material resource, low in cost and pure in zanthoxylum oil taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of prickly ash oil. [0002] Background technique [0003] Zanthoxylum bungeanum peel is a commonly used seasoning spice. The content of various volatile aromatic substances in Zanthoxylum bungeanum peel is as high as 9%. It is not only a good raw material for refining and making high-grade food flavors, but also a standing edible condiment. Zanthoxylum bungeanum has the functions of appetizing, invigorating the spleen and strengthening the body. At present, Zanthoxylum bungeanum has been favored by many people, and its value has doubled. The existing Zanthoxylum bungeanum oil preparation method has methods such as chemical separation method, boiling distillation method. The chemical separation method mainly uses the chemical reagents of ether and petroleum ether to extract the Zanthoxylum bungeanum aromatic oil. The Zanthoxylum bungeanum oil extrac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 陈德文陈长路
Owner 安顺市西秀区百岁陈德文牌食品加工厂
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