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Low temperature production technology of fresh Chinese prickly ash oil

A fresh pepper oil and production process technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of easy volatilization, easy loss of fragrance, difficult long-term storage, etc., achieve fresh taste, increase appetite, and benefit the human body harmless effect

Inactive Publication Date: 2017-01-04
辜玉田
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] In view of this, the purpose of the present invention is to provide a low-temperature production process of fresh pepper oil, which solves the shortcomings of the traditional production method of peppery smell, easy loss of fragrance, easy volatilization, and difficulty in long-term storage, and retains the natural aroma of peppercorns Substance and numbing taste, without adding any food additives, original taste, delicious taste, pure numbing taste, increase appetite, beneficial and harmless to human body

Method used

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Embodiment Construction

[0025] Preferred embodiments of the present invention will be described in detail below. It should be understood that the preferred embodiments are only for illustrating the present invention, but not for limiting the protection scope of the present invention.

[0026] The low-temperature production process of fresh pepper oil is characterized in that it comprises the following steps

[0027] 1) Material selection: select the first-class fresh and wet peppercorns, wash and set aside;

[0028] 2) Peel the peppercorns, remove the pepper seeds, and arrange them for later use;

[0029] 3) Wrap the above-mentioned fresh pepper skin after de-seeding with gauze, and then press to extrude the "paste";

[0030] 4) Put the "paste" in a container, add vegetable edible oil and water with a volume ratio of 1:2--1:5 into the container, stir and mix;

[0031] 5) Put the above-mentioned mixed mixture in the filter equipment for initial filtration;

[0032] 6) Filter the oil-water mixture ...

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Abstract

The present invention discloses a low temperature production technology of fresh Chinese prickly ash oil. The production technology comprises the following steps: (1) materials are selected; (2) seeds of Chinese prickly ash are removed; (3) gauze is used to wrap skins of the Chinese prickly ash and paste materials are stamped and extruded out; (4) plant edible oil and water at a volume ratio of (1:2)-(1:5) are added and the mixture is stirred and mixed evenly; (5) the mixture is firstly filtered; (6) the filtered mixture is then filtered for 2-3 times; (7) surface material is primary oil; and (8) the primary oil obtained in the step (7) is subjected to the filtration again in a mode of a ''natural precipitation filtration'' to obtain the final fresh Chinese prickly ash oil. The production technology solves the biggest problem of natural retaining of the freshness, pungent degrees and delicate flavors of the fresh Chinese prickly ash oil in the industry, and solves the problem that the fresh Chinese prickly ash oil is prone to oxidation and rancidity, and short in storage time, thus the produced fresh Chinese prickly ash oil by the production technology keeps the natural fragrance and pungent tastes of the Chinese prickly ash, is free of any food additives, raw in juice and tastes, fresh and fragrant in mouthfeel, and pure in pungent tastes, increases appetite, and is beneficial and harmless to the human body.

Description

technical field [0001] The invention belongs to the field of production technology of prickly ash oil, in particular to a low-temperature production technology of prickly ash oil. Background technique [0002] Existing Zanthoxylum bungeanum production technology mainly comprises following two kinds: [0003] 1. Oil immersion method (oil soluble, oil leaching method): [0004] This is the most traditional production method of pepper oil, and it is still adopted by most domestic pepper oil manufacturers. Its production method is to fry the peppercorns in high-temperature vegetable oil. The purpose is to dissolve the aroma and numbness of the peppercorns into the oil. During the frying process, part of the aroma and numbness of peppercorns will be lost. This method cannot preserve the original flavor of peppercorns at all. In addition, vegetable oil is also prone to oxidation and rancidity after high temperature, the shelf life is short, and the product is not beautiful, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02
Inventor 辜玉田
Owner 辜玉田