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Processing technology for production of fresh Chinese prickly ash-tea oil flavoring oil

A technology of pepper tea oil and fresh pepper, applied in the field of edible oil, can solve the problems of high extraction temperature, short time, easy to destroy the flavor substances of pepper, etc., and achieve the effect of lowering cholesterol and preventing cardiovascular diseases

Inactive Publication Date: 2017-04-19
重庆市涪陵区屋机花椒种植场
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Problems solved by technology

In this patent, the heating temperature of the edible oil is 160°C-220°C, and the extraction time of Zanthoxylum bungeanum in the oil is 50-120 seconds. Due to the high extraction temperature and short time, the yield of flavor substances in Zanthoxylum bungeanum is not high. And high temperature is easy to destroy the flavor substances of Zanthoxylum bungeanum

Method used

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  • Processing technology for production of fresh Chinese prickly ash-tea oil flavoring oil
  • Processing technology for production of fresh Chinese prickly ash-tea oil flavoring oil

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[0032] Processing technology of fresh pepper tea oil:

[0033] Step 1: selection and processing of fresh pepper;

[0034] A. Destemming and impurity removal: spread the raw peppercorns on the screening table, and clean and remove impurities;

[0035] B. Cleaning: Spray the fresh pepper in A with clean water to remove impurities;

[0036] C. Drying: spread the washed fresh peppers in B on a vibrating sieve with holes to evaporate part of the floating water, and then dry them in a vacuum oven;

[0037] Step 2: extraction of fresh pepper oil;

[0038] D. Heating: weigh the prickly ash and tea oil in C according to the weight ratio of 1:10, and heat the tea oil to 100 °C;

[0039] E. Soaking: Add the pepper weighed in D to the heated tea oil in D, mix well, keep warm and soak for 30 minutes;

[0040] Step 3: Separation and cooling of fresh pepper oil;

[0041] F. Separation and removal of peppercorns: Filter the peppercorns and tea oil in step E through 20-60 mesh gauze...

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Abstract

The invention provides a processing technology for production of fresh Chinese prickly ash-tea oil flavoring oil and belongs to the field of edible oil. The technology comprises the following steps: selecting Chinese prickly ash, cleaning, removing water, selecting edible oil, heating, immersing, filtering, centrifuging, storing, etc. The invention aims to provide a technology for preparing healthy, nutritional, safe health-care flavoring oil with unique flavor by using tea oil as a solvent to extract active ingredients such as numb-taste component, flavor component, etc. of fresh Chinese prickly ash.

Description

technical field [0001] The invention relates to an edible oil processing technology of fresh pepper tea oil seasoning oil, which belongs to the field of edible oil. Background technique [0002] Zanthoxylum bungeanum, also known as Qinjiao and Chuanjiao, is the fruit of deciduous shrubs or small trees belonging to Rutaceae Zanthoxylum bungeanum. Among them, Sichuan Hanyuan Zanthoxylum bungeanum pepper has a long history and was listed as a tribute in the Tang Dynasty, so it was named "Gongjiao". It is famous all over the country for its thick skin and rich meat, bright color and strong flavor. Qingyuan, rich aroma and crisp and refreshing. Due to the special geographical climate, Hanyuan Zanthoxylum bungeanum has its unique characteristics, that is, the content of prickly ash amide and volatile oil is higher than that of Zanthoxylum bungeanum from other places. As a common traditional Chinese medicine ingredient, Zanthoxylum bungeanum contains a variety of biologically act...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
CPCA23D9/04
Inventor 杨玉坤邓勇
Owner 重庆市涪陵区屋机花椒种植场
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