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Production technology for preparing fresh zanthoxylum bungeanum oil by pressing method

A production process, the technology of fresh pepper oil, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of large loss of volatile components, lack of aroma of fresh pepper in dried pepper, etc., to shorten the extraction time and improve the product quality Economic benefits, the effect of optimizing the production process

Active Publication Date: 2017-03-22
SICHUAN AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, most of the peppers are dry products. After the fresh peppers are dried at high temperature, the volatile components lose a lot, so that the dried peppers lack the unique aroma of fresh peppers.

Method used

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  • Production technology for preparing fresh zanthoxylum bungeanum oil by pressing method

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0043] The preparation method of salad oil comprises:

[0044] A. Rapeseed oil is heated to 50°C to 60°C, and ammonia solution is added until the final concentration of ammonia water is 10%w / w to 20%w / w to obtain the primary mixture;

[0045] B. Stir the initial mixture and heat up to 60°C-70°C, add 5%-10% acetic acid and continue stirring for more than 30 minutes, then add sodium bicarbonate to adjust the pH value to neutral to obtain crude oil;

[0046] C, add the potassium chloride solution that temperature is 80 ℃~90 ℃ in crude oil and carry out stirring washing, the mass fraction of potassium chloride solution is 10%~20%; Add distilled water at a temperature of 80°C to 90°C to the oil phase for washing, and then separate the oil phase; repeat washing with potassium chloride solution and distilled water for 2 to 3 times, and finally separate the obtained essential oil;

[0047] D, essential oil is dried to obtain salad oil.

[0048] 1. The effect of ultrasonic treatment ...

Embodiment 1

[0050] Part 1: Preparation of Raw Materials

[0051] A. Rapeseed oil is heated to 55°C, and ammonia solution is added until the final concentration of ammonia water is 15% w / w to obtain the initial mixture;

[0052] B. Stir the initial mixture and heat up to 65°C, add acetic acid until the final mass fraction is 8%, continue stirring for 45 minutes, then add sodium bicarbonate to adjust the pH value to neutral to obtain crude oil;

[0053]C. Add a potassium chloride solution with a temperature of 85°C to the crude oil for stirring and washing, and the mass fraction of the potassium chloride solution is 10%; after the potassium chloride solution is washed, separate the oil phase, and then add temperature to the oil phase Wash with distilled water at 80°C, and separate the oil phase again; repeat washing with potassium chloride solution and distilled water for 3 times, and finally separate the obtained essential oil; all stirring speeds are 20-30rpm;

[0054] D, drying the esse...

Embodiment 2

[0075] Part 1: Preparation of Raw Materials

[0076] Adopt the method identical with embodiment 1 to prepare rapeseed salad oil.

[0077] Part Two: Preparing the Pepper Oil

[0078] (1) material selection

[0079] (2) Prepare pepper paste

[0080] (3) Add rapeseed salad oil

[0081] Add one-third of the weight of the pepper pulp to the salad oil and stir evenly, add sodium citrate to a mass fraction of 2% w / w, then place it in an ultrasonic reaction tank for soaking and keep stirring at a constant speed to control the frequency of the ultrasonic wave The temperature is 30kHz; the control temperature during the ultrasonic treatment soaking process is 58°C, and the time is 45min. After the stirring is completed, water, crude oil and prickly ash cake impurities are obtained through separation.

[0082] (4) centrifugal sedimentation

[0083] The separated prickly ash cake impurities are further centrifuged, settled, and the crude oil is separated; the equipment used in the c...

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Abstract

The invention discloses a production technology for preparing fresh zanthoxylum bungeanum oil by a pressing method. The production technology comprises the following steps of adding water to zanthoxylum bungeanum raw materials, crushing a mixture of the zanthoxylum bungeanum raw materials and the water to obtain zanthoxylum bungeanum pulp in a physical pressing manner; adding salad oil to the zanthoxylum bungeanum pulp, performing uniform stirring, placing the zanthoxylum bungeanum pulp and the salad oil after being uniformly stirred into an ultrasonic wave reaction tank for soaking, and then performing separation so as to obtain water, crude oil and zanthoxylum bungeanum cake impurities; and performing prefiltration and settling on the crude oil to remove zanthoxylum bungeanum dregs, and then performing rectification and separation to remove moisture so as to obtain high-purity zanthoxylum bungeanum refined oil. According to the production technology disclosed by the invention, fresh zanthoxylum bungeanum is used as a raw material, and a normal-temperature pressing manner is used for extracting the zanthoxylum bungeanum oil, so that the production technology of the zanthoxylum bungeanum oil is optimized, and original natural ingredients and physiological activators in the fresh zanthoxylum bungeanum can be reserved to the maximum extent. The condition that high temperature treatment enables substances of amides, protein and the like in volatile oil to be denatured and lost can be avoided, and the oxidative rancidity of quality of the zanthoxylum bungeanum oil can be effectively controlled; and in the processing technology, a cold pressing method is adopted, so that the extraction time can be shortened, and the economic benefits of products can be increased.

Description

technical field [0001] The invention relates to the technical field of seasoning production, in particular to a production process for preparing fresh pepper oil by pressing. Background technique [0002] Zanthoxylum bungeanum Maxim. is a deciduous shrub or small tree belonging to Rutaceae and Zanthoxylum. The fruit is round and the size of mung bean. When the fruit is ripe, the peel is red or purple, which is called Jiaohong, and the seeds are called Jiaomu. They are all Chinese medicinal materials, which can extract aromatic oil and are commonly used condiments in the family. Zanthoxylum bungeanum can remove the fishy smell of various meats, promote saliva secretion, and increase appetite; appropriate amount of Zanthoxylum bungeanum can dilate blood vessels and lower blood pressure. Fresh Zanthoxylum bungeanum is not easy to preserve, and it is easy to brown and mildew. The storage time at room temperature is only 1-2 days, and the stacking time is no more than 1 day; the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/013
CPCA23D9/013A23D9/04
Inventor 何靖柳杜彬谢建平
Owner SICHUAN AGRI UNIV
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