Method for producing fresh zanthoxylum oil

A technology of pepper oil and fresh pepper, which is applied in the direction of fat oil/fat production, fat generation, fat oil/fat refining, etc., can solve the problems of complicated process, loss of fresh pepper flavor, precipitation of pepper oil, etc., and achieve simple process and equipment, Avoid waxy and colloidal substances, avoid sedimentation and floc effects

Active Publication Date: 2014-05-28
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Abstract
  • Description
  • Claims
  • Application Information

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 dehy...

Method used

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  • Method for producing fresh zanthoxylum oil
  • Method for producing fresh zanthoxylum oil
  • Method for producing fresh zanthoxylum oil

Examples

Experimental program
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Effect test

preparation example Construction

[0100] (4) Preparation of Zanthoxylum bungeanum oleoresin: remove the water in the mixed system of Zanthoxylum bungeanum oleoresin and water, then heat and boil in the reaction kettle to further remove water;

[0101] (5) Stewing of Zanthoxylum bungeanum essence I: heat and boil the centrifuged Zanthoxylum bungeanum and liquid oil I until the Zanthoxylum bungeanum is golden yellow. Preferably, the weight ratio of Zanthoxylum bungeanum and liquid oil I is 0.5-4:1;

[0102] (6) Collection of Zanthoxylum bungeanum residue: put the boiled Zanthoxylum bungeanum in a filter bag and centrifuge to obtain a centrate;

[0103] (7) Standardization of sesame essence: mix the cooked Zanthoxylum bungeanum I with the centrifuge, add Zanthoxylum bungeanum oleoresin, settle, and filter to obtain Zanthoxylum bungean II;

[0104] (8) Preparation of Zanthoxylum bungeanum oil: mix Zanthoxylum bungeanum II, liquid oil II, and Zanthoxylum aromatic oil to obtain Zanthoxylum bungeanum oil, preferably,...

Embodiment

[0108] raw material

[0109] Green Zanthoxylum bungeanum: Purchased from Zanthoxylum bungeanum base in Qingxi Town, Hanyuan County, Sichuan Province

[0110] Red pepper: purchased from the pepper base of Qingxi Town, Hanyuan County, Sichuan Province

[0111] Rapeseed oil: purchased from Shanghai Kerry Food Industry Co., Ltd.

[0112] Soybean oil: purchased from Shanghai Kerry Food Industry Co., Ltd.

[0113] Corn oil: purchased from Shanghai Kerry Food Industry Co., Ltd.

[0114] Blending oil: purchased from Shanghai Kerry Food Industry Co., Ltd.

[0115] Detection method

[0116] Acid value: refer to GB / T5530-2005;

[0117] Peroxide value: refer to GB / T5538-2005;

[0118] Amide content: refer to DB51 / T 493-2005

[0119] Moisture content: refer to GB / T 5528-2008

[0120] Utilization rate of fresh pepper aroma oil = (aromatic oil distilled from fresh pepper + aromatic oil in fresh pepper sesame essence) / total aroma oil of fresh pepper * 100%

[0121] Utilization ...

Embodiment 1

[0131] Follow the steps below to produce fresh pepper oil:

[0132] (1) Cleaning: Pick fresh green peppercorns, spread them on the conveyor belt, spray and clean the surface of the peppercorns, and spread them to a thickness of 3cm.

[0133] (2) Extraction of Zanthoxylum bungeanum aromatic oil: Spread the cleaned fresh peppers on a bamboo plaque with a thickness of 5cm, place them in a reaction kettle in layers with a distance of 15cm between layers, and steam distill for 15 minutes at a pressure of 0.08MPa .

[0134] (3) Collection of Zanthoxylum aromatic oil: Collect the distillate through condensing equipment, let it stand for stratification until no more oil comes out, then take out the oil layer and collect it, and then dry it with anhydrous sodium sulfate to obtain a colorless and transparent product with a strong aroma of Zanthoxylum bungeanum Long-lasting prickly ash aroma oil.

[0135] (4) Separation of Zanthoxylum bungeanum liquid: The distilled Zanthoxylum bungean...

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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...

Claims

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Application Information

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IPC IPC(8): C11B1/00C11B1/16C11B3/00A23L1/221A23L27/10
Inventor 李想户超张铁英姜元荣
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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