Preparation method of fresh zanthoxylum schinifolium oil

A technology of fresh green Chinese prickly ash and green prickly ash oil, which is applied in the direction of edible oil/fat, fat oil/fat production, and fat production, can solve the problems of difficult control of oil temperature, low efficiency, and little consumption, so as to avoid aroma and numbness. Loss of smell, improve work efficiency, avoid the effect of oxidation and blackening

Inactive Publication Date: 2017-03-29
CHONGQING KAILAI FLAVOR FOOD CO LTD
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  • Abstract
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  • Application Information

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 re

Method used

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  • Preparation method of fresh zanthoxylum schinifolium oil
  • Preparation method of fresh zanthoxylum schinifolium oil
  • Preparation method of fresh zanthoxylum schinifolium oil

Examples

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Effect test

Embodiment 1

[0035] Such as figure 1 Shown, a kind of Chinese prickly ash peeling machine comprises a fuselage shell 1, an end on the upper part of the fuselage shell 1 is provided with a feed inlet 2, and a screw shaft 3 for conveying peppercorns is arranged in the said fuselage shell 1, A cutter 4 is arranged on the inner wall of the fuselage shell 1 , a peeling gap is formed between the cutter 4 and the screw shaft 3 , and a discharge port 5 is arranged at the bottom of the fuselage shell 1 . Wherein, the screw shaft 3 is arranged laterally in the fuselage shell 1, the inner wall of the fuselage shell 1 is cylindrical corresponding to the outer wall of the screw shaft 3, the cutter 4 is strip-shaped and The axial direction of the screw shaft 3 is fixed on the inner wall of the fuselage shell 1 . The Chinese prickly ash entering the fuselage shell 1 moves forward in the helical groove 31 of the helical shaft 3 along with the rotation of the helical shaft 3. During the movement, the pric...

Embodiment 2

[0040] The preparation of green pepper oil adopts the following steps:

[0041] (1) Green pepper picking:

[0042] Use scissors to pick the mature green pepper bundles with branches and leaves to ensure the integrity of the oil cells, and store them at 5°C for 4 hours.

[0043] (2) Peeling and removing seeds by peeling machine:

[0044] Adopt the peeling machine of embodiment 1 to peel and remove the seeds of the fresh green Chinese prickly ash that step (1) plucks;

[0045] (3) Refining oil immersion:

[0046] After peeling and removing the seeds of the fresh green peppercorns, put them into a stabilizer solution with a mass concentration of 0.5% and soak them for 15 minutes, and crush the peeled peppercorns after soaking into a slurry with a peeler at 4000 rpm. Add 3 times (volume ratio) rapeseed oil to the slurry and mix, and stir for 2 hours to form a slurry mixture; the stabilizer is vitamin C, ascorbic acid and zinc gluconate in a mass ratio of 6:4:3 to form a mixture...

Embodiment 3

[0050] The preparation of green pepper oil adopts the following steps:

[0051] (1) Green pepper picking:

[0052] Use scissors to pick mature green pepper bundles with branches and leaves to ensure the integrity of the oil cells, and store them at 8°C for 2 hours.

[0053] (2) Peeling and removing seeds by peeling machine:

[0054] Adopt the peeling machine of embodiment 1 to peel and remove the seeds of the fresh green Chinese prickly ash that step (1) plucks;

[0055] (3) Refining oil immersion:

[0056] After peeling and removing the seeds of the fresh green peppercorns, put them into a stabilizer solution with a mass concentration of 0.1% and soak them for 20 minutes, and crush the peeled peppercorns after soaking into a slurry with a peeler at 5000 rpm. Add 1 times (volume ratio) soybean oil to the slurry, stir for 1 hour to form an oil slurry mixture; the stabilizer is vitamin C, ascorbic acid and zinc gluconate at a mass ratio of 5:3:2 to form a mixture.

[0057] (...

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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...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007C11B1/04
CPCA23D9/04A23D9/007C11B1/04
Inventor 刘小军
Owner CHONGQING KAILAI FLAVOR FOOD CO LTD
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