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A kind of preparation method of green zanthoxylum bungeanum extract

A green pepper and extract technology, applied in the field of preparation of green pepper extract, can solve the problems of low yield and purity, backward extraction and processing technology, etc., to improve effective aroma components, retain top aroma components, and better taste good effect

Active Publication Date: 2015-12-09
HEBEI STRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the plant extracts on the market are four traditional extraction methods such as steam distillation, solvent extraction, pressing and adsorption. The extraction and processing technology of these methods is backward, and only some spice resources have been developed and utilized. Preliminary extraction with low yield and purity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Product Example

[0013] Green Zanthoxylum bungeanum extract: Take 100g crushed green Zanthoxylum bungeanum (Chongqing Liaoyu Food Co., Ltd. crushed, sieved with a 30-mesh filter), 500mL salad oil, mix and add to a 1000ml beaker, leaching for a week, the temperature is controlled at 4 ℃, stir with a stirring rod for five minutes every day, filter with a 300-mesh filter cloth, seal the filtrate for later use, cold soak the filter residue for the second time, and use 300ml of salad oil, the conditions are the same as above. After the secondary filtrate was mixed, it was placed for use.

[0014] Green Zanthoxylum bungeanum extract: Take 100g of crushed green Zanthoxylum bungeanum (filtered through a 30-mesh filter), add it to the container, put the green Zanthoxylum bungeanum in the inner tank, add the prepared filtrate into the inner tank, fully extract, and leave the outer tank Heated in a water bath, the temperature was controlled at 35° C., the flow time was 11 hours,...

Embodiment 2

[0018] Product Example

[0019] Green Zanthoxylum bungeanum extract: Take 100g crushed green Zanthoxylum bungeanum (filtered through a 30-mesh filter), 500mL salad oil, mix them and add them to a 1000ml beaker, extract for one week, keep the temperature at 0°C, and stir with a stirring rod for five times a day. Minutes, filter with 300 mesh filter cloth, seal the filtrate and save it for later use, cold soak the filter residue for the second time, 300ml salad oil, and the conditions are the same as above. After the secondary filtrate was mixed, it was placed for use.

[0020] Green Zanthoxylum bungeanum extract: Take 100g of crushed green Zanthoxylum bungeanum (filtered through a 30-mesh filter), add it to the container, put the green Zanthoxylum bungeanum in the inner tank, add the prepared filtrate into the inner tank, fully extract, and leave the outer tank Heated in a water bath, the temperature was controlled at 40°C, the flow time was 8 hours, and the material was disch...

Embodiment 3

[0024] Product Example

[0025] Green Zanthoxylum bungeanum extract: Take 100g crushed green Zanthoxylum bungeanum (filtered through a 30-mesh filter), 500mL salad oil, mix and add to a 1000ml beaker, extract for one week, control the temperature at 5°C, and stir with a stirring rod for five times a day. Minutes, filter with 300 mesh filter cloth, seal the filtrate and save it for later use, cold soak the filter residue for the second time, 250ml salad oil, and the conditions are the same as above. After the secondary filtrate was mixed, it was placed for use.

[0026] Green Zanthoxylum bungeanum extract: Take 100g of crushed green Zanthoxylum bungeanum (filtered through a 30-mesh filter), add it to the container, put the green Zanthoxylum bungeanum in the inner tank, add the prepared filtrate into the inner tank, fully extract, and leave the outer tank Heated in a water bath, the temperature was controlled at 20° C., the flow time was 9 hours, and the material was discharged...

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PUM

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Abstract

The invention discloses a method for preparing a green prickleyash extract. The method comprises the following steps: extracting green prickleyash powder and salad oil twice, and mixing two extracting solutions to obtain a mixed solution; and fully extracting the green prickleyash powder and the mixed solution with the same weight, taking out the extract, and filtering with filter cloth to obtain the green prickleyash extract with thick aroma. By adopting a cold extraction column-passing technology, the active aromatic constituents of the green prickleyash can be effectively improved, the primary aromatic constituents are effectively preserved, and the spice is real and good in mouthfeel. The yield is more than 85% and is greatly higher than that of a traditional extraction method.

Description

technical field [0001] The invention relates to an extract of green pepper, in particular to a method for preparing the extract of green pepper prepared by cold dipping and column passing technology. Background technique [0002] Most of the current flavors are formulated with compounds, supplemented by natural plant extracts to improve taste. Green Zanthoxylum bungeanum can be used as seasoning spices, roots, leaves, and fruits can be used as medicine, which can detoxify Xiaohan, digest food and invigorate the stomach. The product has a mellow aroma and good quality, and is favored by consumers. It is suitable for preparing essence as a natural fragrance. However, most of the plant extracts on the market are four traditional extraction methods: steam distillation, solvent extraction, pressing and adsorption. The extraction and processing technology of these methods is backward, and only some spice resources have been developed and utilized. Preliminary extraction was carr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/10A23V2002/00A23V2200/16A23V2250/21
Inventor 经晶张贡博张树林周春飞
Owner HEBEI STRONG FOOD
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