Method for producing fresh zanthoxylum oil

Abstract

The invention provides a method for producing fresh zanthoxylum oil. The method for producing the fresh zanthoxylum oil comprises the following steps of (1) performing steam distillation on fresh zanthoxylum to obtain an aromatic zanthoxylum oil component and distilled zanthoxylum; (2) decocting the distilled zanthoxylum in vegetable oil I to obtain a spicy zanthoxylum component; (3) mixing the aromatic zanthoxylum oil component obtained in the step (1), the spicy zanthoxylum component obtained in the step (2) and vegetable oil II to obtain the zanthoxylum oil.

Description

technical field [0001] The invention relates to a production process of oil, in particular to a method for producing fresh pepper oil. Background technique [0002] Fresh pepper is one of the special spices in my country, which has a wide range of uses and high economic value. Fresh peppers can remove the fishy smell of various meats; promote saliva secretion and increase appetite; can dilate blood vessels, thereby lowering blood pressure; The effect of relieving itching and fishy smell. The fresh pepper oil made from fresh pepper has a great market advantage in the fresh pepper series products (fresh pepper sauce, preserved fresh pepper, fresh pepper oil, etc.) due to its good taste, convenient use, and easy transportation and storage. [0003] Most of the Zanthoxylum bungeanum condiments currently on the market still use sun-dried Zanthoxylum bungeanum as raw material, but the sun-dried Zanthoxylum bungeanum is not suitable for industrial batch and continuous operation d...

AI Technical Summary

Problems solved by technology

If the oil temperature is too low, these active ingredients cannot fully enter the oil, which will cause waste

[0005] CN101011138B discloses a production process of fresh-keeping green peppercorns, fresh pepper oil is prepared while fresh-keeping green peppercorns, but the oil immersion temperature is too high (200-210°C) resulting in serious loss of fresh pepper flavor, and the oil immersion time is too short (1-3min) resulting in the inability to effectively extract the active ingredients of fresh pepper, especially the numb substances

CN1298824C has announced the production technology of fresh green Zanthoxylum bungeanum, but there are following defects: one, fresh green pepper is not mixed with vegetable oil and directly crushes and causes the loss of a large amount of flavor substances, and can break Zanthoxylum bungeanum seed, introduces a large amount of waxy colloid substances and causes Zanthoxylum bungean oil easily Precipitation occurs; two, low temperature leaching (15-40°C, 15-50°C, the highest is only 40-80°C) leads to a low extraction rate of prickly ash flavor substances; three, longer leaching time (12-48h, 12 -48h, 6-36h), the efficiency is low. In addition, multiple extractions will cause an oil film on the surface of the fresh pepper, which hinders the release of flavor components inside the peel; 4. The final dehydration at 100-125°C will cause further loss of flavor substances

[0006] CN100446680 discloses a production process of Zanthoxylum bungeanum oil, but there are the following defects: 1. When the Zanthoxylum bungeanum and vegetable oil are mixed and broken, the Zanthoxylum bungeanum oil glands cannot be completely and effectively destroyed, resulting in that the flavor substances in the cells cannot be completely extracted; 2. The slag juice After the separation, the residue is not effectively treated, resulting in high residual oil in the residue, resulting in waste

[0007] CN101606676B discloses a production process of fresh pepper oil, but there are the following defects: fresh pepper seeds are directly and fully broken and some flavor substances will be lost, and broken pepper seeds bring a large amount of colloid and wax, and then use adsorption materials to remove them Adsorption, the process is more complicated, the cost of adsorption materials and separation devices is too high, and the production capacity is low

CN93111261.3 discloses a Chinese prickly ash seasoning oil and its production method, but it only extracts the aromatic oil and then blends it with vegetable oil. It does not effectively use the ingredients such as prickly ash and numbness, and the prickly ash seasoning only has the flavor of prickly ash without numbness. taste

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