Preparation method of fresh zanthoxylum schinifolium oil

Abstract

The invention provides a preparation method of fresh zanthoxylum schinifolium oil. The preparation method comprises the following steps of peeling fresh zanthoxylum schinifolium with a self-made peeling machine, removing seeds, then mashing zanthoxylum schinifolium peel after seed removal, and extracting zanthoxylum schinifolium oil. Through the adoption of the preparation method, the integrity of zanthoxylum schinifolium oil vacuole before extraction is effectively guaranteed, in the extraction process, the influence of fatty oil and bitter substances in zanthoxylum schinifolium seeds is avoided, and the decomposition rate of zanthoxylum schinifolium chlorophyll and volatilization of aromatic oil are reduced; and the prepared zanthoxylum schinifolium oil is clear, transparent, fresh bright in color, rich in fragrance, pure in spicy taste, and high in quality. The self-made peeling machine used in the preparation method disclosed by the invention comprises a machine body shell (1), wherein a feed opening (2) is formed in one end of the upper part of the machine body shell (1), a screw shaft (3) for transporting the zanthoxylum schinifolium is arranged in the machine body shell (1), cutters (4) are arranged on the inner wall of the machine body shell (1), a peeling gap is formed between each cutter (4) and the screw shaft (3), and discharge openings (5) are formed in the bottom of the machine body shell.

Description

technical field [0001] The invention relates to pepper oil, in particular to a preparation method of fresh green pepper oil. Background technique [0002] As one of the "eight major condiments" in my country, Zanthoxylum bungeanum is rich in vitamin C, copper, zinc, manganese, selenium and other elements needed by the human body. It has a wide range of uses and high economic value. The green Zanthoxylum bungeanum produced by breeding has a green fruit color like an emerald, round particles that are like pearls, and a fragrant smell that is refreshing. Green Zanthoxylum bungeanum is a treasure. It has a higher content of numbness than other varieties. At the same time, the peel is fragrant and the numbness is pure. It is a good condiment. [0003] In recent years, with the improvement of people's living standards, the market demand for prickly ash is also increasing. But the biggest problem with fresh peppers is that they are not easy to preserve, and are extremely prone to...

AI Technical Summary

Problems solved by technology

1. Hot-dipping method (frying method), using high-temperature frying to produce the aroma of peppercorns, and dissolve the active ingredients in the oil to obtain peppercorn oil. Although this method is simple and easy to implement, it consumes a lot of energy, and the aroma of green peppercorns is seriously lost. At the same time, it is difficult to control the oil temperature, the acid value of the product is high, and it is easy to burn

2. Organic solvent extraction method: use organic solvents such as methanol, ethanol, petroleum ether, etc. to repeatedly extract the peppercorns to obtain the peppercorn essential oil, and then heat and mix with edible vegetable oil to obtain the peppercorn oil. Although this method has high extraction efficiency, the product contains It is easy to have organic solvent residues, so the prepared pepper oil is mostly used as industrial raw materials to prepare daily chemical products or medicines, and is rarely edible.

3. Supercritical carbon dioxide extraction method: use liquid carbon dioxide to extract the active ingredients in Zanthoxylum bungeanum, and then mix it with edible vegetable oil; although this method has high extraction efficiency and the prepared Zanthoxylum bungeanum oil is of good quality, the picking season of green Zanthoxylum bungeanum is affected by the site and The time is strictly limited, and the supercritical carbon dioxide extraction method requires large-scale production, and at the same time requires high equipment investment and personnel requirements, and relatively poor flexibility. It is not suitable for seasonal harvesting of green peppercorns.

[0005] In addition, most of the existing methods for preparing fresh green pepper oil use whole peppercorns for extraction, and using pepper seeds as ingredients for making pepper oil will make the prepared pepper oil have a bitter taste, thereby reducing the fresh green pepper oil. quality

There is also a method of separating the skin and seeds of the fresh pepper, and then extracting the pepper skin of the fresh pepper to prepare the pepper oil, but in the manufacturing process, the pepper seeds and the pepper skin of the fresh pepper need to be separated, due to the volume of the pepper It is small and the pepper skin and pepper seeds are too tightly wrapped. The existing separation methods are mostly manual separation, which is inefficient

Chinese patent CN204180866U discloses a pepper peeling device, which includes a frame, a motor, a hopper, and a peeling mechanism. Automatic peeling is realized through the operation of a pair of shaft rollers, fans, vibrating screens, and eccentric wheels that cooperate with crushed peppercorns. Zanthoxylum bungeanum, but in the actual use process, its peeling effect is very poor. Usually, 50% of the peppercorns have not been peeled after passing through the shaft roller, and secondary treatment is required. The peeling effect is poor and the efficiency is low.

Images