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A New Process of Making Zanthoxylum bungeanum by Mixing Green and Red Zanthoxylum

The technology of red pepper and green pepper is applied in the new technology field of pepper oil production, which can solve the problems of high peroxide value, large loss of aroma, short frying time and the like

Pending Publication Date: 2016-11-02
重庆市涪陵区宝竹寺花椒种植场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has too many disadvantages: the oil temperature is not easy to control; high temperature aroma loss is large and it is easy to lead to high peroxide value; short frying time is not strong enough, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Weigh 60 kg of red peppercorns (Shaanxi Dahongpao) and 20 kg of green peppercorns (Chongqing Jiuyeqing), crush them into 60 meshes by a pulverizer, and then mix them.

[0014] 2. Inject the edible alcohol with a concentration of 85.7% into the mixed pepper powder, heat the alcohol and pepper powder through steam, and the heating temperature is 43°C. The extraction process adopts edible alcohol circulation extraction, and the yield of the product is improved through dynamic extraction. The extraction time is 1.5 hours and then filtered through a 150-mesh sieve. Continuously extract the pepper powder for three times, and combine the three filtrates.

[0015] 3. Concentrate the combined extracts in vacuum, the vacuum degree is 0.06Mpa, the temperature is 68°C, and the edible alcohol is recycled for reuse. The Zanthoxylum bungeanum extract obtained after the concentration is completed is prepared to prepare Zanthoxylum bungeanum oil.

[0016] 4. Mix the Chinese prickly...

Embodiment 2

[0018] 1. Weigh 90 kilograms of red peppercorns (Shaanxi Dahongpao), 30 kilograms of green peppercorns (Yunnan green peppercorns), crush them into 50 meshes by a pulverizer, and then mix them.

[0019] 2. Pour edible alcohol with a concentration of 92.3% into the mixed pepper powder, heat the alcohol and pepper powder through steam at a heating temperature of 44° C., and use edible alcohol circulation to extract during the extraction process. The extraction time is 1.5 hours and then filtered through a 150-mesh sieve. Continuously extract the pepper powder for three times, and combine the three filtrates.

[0020] 3. Concentrate the combined extracts in vacuum, the vacuum degree is 0.08Mpa, the temperature is 67°C, and the edible alcohol is recycled for reuse. The Zanthoxylum bungeanum extract obtained after the concentration is completed is prepared to prepare Zanthoxylum bungeanum oil.

[0021] 4. Mix the Chinese prickly ash extract prepared in the above step 3 with edible...

Embodiment 3

[0023] 1. Weigh 75 kilograms of red peppercorns (Sichuan red peppercorns), 25 kilograms of green peppercorns (Jinyang green peppercorns), crush them into 55 meshes by a pulverizer, and then mix them.

[0024] 2. In the mixed Zanthoxylum bungeanum powder, feed the edible alcohol with a concentration of 93.5%, heat the alcohol and Zanthoxylum bungeanum powder by steam, the heating temperature is 43.3°C, the extraction time is 1.5 hours, and then filter through a 150-mesh sieve. Continuously extract the pepper powder for three times, and combine the three filtrates.

[0025] 3. Concentrate the extraction solution in vacuum, the vacuum degree is 0.07Mpa, the temperature is 70°C, and the edible alcohol is recycled for reuse. The Zanthoxylum bungeanum extract obtained after the concentration is completed is prepared to prepare Zanthoxylum bungeanum oil.

[0026] 4. Mix the Chinese prickly ash extract prepared in the above step 3 with edible vegetable oil (rapeseed oil) at a mass ra...

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Abstract

The invention relates to a new process for preparing pepper oil by mixing green peppercorns and red peppercorns, and relates to the technical field of food processing. It uses green peppercorns and red peppercorns as mixed raw materials, and extracts the mixed extracts of green peppercorns and red peppercorns with edible alcohol as a solvent at a vacuum degree of 0.06-0.08Mpa and a temperature of 60-75°C, and then blends them with edible vegetable oil. A unique Zanthoxylum bungeanum oil keeps the strong numbing taste of red Zanthoxylum bungeanum, and has the unique aroma of green Zanthoxylum bungeanum. The product avoids the single aroma and numbness of Zanthoxylum bungeanum oil in traditional technology, and the loss of effective substances is serious at high temperature, and peroxidation The disadvantage of high value has greatly improved the quality of pepper oil.

Description

technical field [0001] The invention relates to a new process for producing pepper oil, in particular to a process for producing oil by mixing green peppercorns and red peppercorns. Background technique [0002] Zanthoxylum bungeanum is a unique Chinese spice, ranking first among the thirteen spices. It is favored by professional chefs and housewives, especially in Sichuan cuisine. There are two main varieties of Zanthoxylum bungeanum: green Zanthoxylum bungeanum and red Zanthoxylum bungeanum. [0003] Green Zanthoxylum bungeanum: Also known as green pepper and Qingchuan pepper, it is mainly produced in Sichuan, Chongqing, Yunnan and other places. Among them, Chongqing Jiuyeqing is the most. It has the characteristics of green color, fragrant aroma and moderate numbness. The numbing taste of green peppercorns is slightly low in terms of the place and product of the taste. [0004] Red Zanthoxylum bungeanum: The origin is widely distributed, and it is planted in most areas o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 常国华梁佳
Owner 重庆市涪陵区宝竹寺花椒种植场
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