Compound high-concentration fresh zanthoxylum oil and preparation method thereof

Abstract

The invention belongs to the technical field of seasoning production and processing and discloses compound high-concentration fresh zanthoxylum oil and a preparation method thereof. The zanthoxylum oil disclosed by the invention is prepared from the following raw materials in parts by weight: 60 to 90 parts of fresh pericarpium zanthoxyli, 5 to 10 parts of anisum fruit, 5 to 10 parts of aniseed, 5 to 10 parts of fresh ginger, 5 to 10 parts of green Chinese onion, 5 to 10 parts of garlic and 1 to 5 parts of sesame. The preparation method of the zanthoxylum oil disclosed by the invention specifically comprises the steps of washing the peeled fresh pericarpium zanthoxyli with Chinese prickly ash seed removed, the anisum fruit and the aniseed clean, putting into a stir-frying machine, dry frying once, adding an ethanol solution once and continuing stir frying to obtain a stir fried material; putting the fresh ginger, the green Chinese onion, the garlic and the sesame into a wok to be fried until cooked, wrapping the stir fried material with gauze, punching and smashing, adding into a refining pot, adding plant blend oil and water according to volume ratio of 1 to 1, refining at 80 to 100 DEG C and centrifugally filtering to obtain the compound high-concentration zanthoxylum oil. The zanthoxylum oil prepared by the invention has pleasant smell, bright color, unique compound fragrance and high concentration. The preparation method can keep nutritional ingredients of the pericarpium zanthoxyli at the maximum degree.

Description

technical field [0001] The invention relates to the technical field of condiment production and processing, in particular to a composite high-concentration fresh pepper oil and a preparation method thereof. Background technique [0002] Zanthoxylum bungeanum, the fruit of the Rutaceae shrub or tree Zanthoxylum bungeanum, is a traditional Chinese medicinal material and one of the "eight major condiments", with a unique strong aroma. Zanthoxylum bungeanum is pungent in taste, hot in nature, returns to the spleen and stomach meridian, has aroma and invigorates the stomach, warms the middle and dispels cold, dehumidifies and relieves pain, kills insects and detoxifies, relieves itching and relieves fishy smell; it mainly treats vomiting, anemofrigid-damp arthralgia, toothache and other diseases. Zanthoxylum bungeanum is an indispensable main condiment of Sichuan cuisine and Chongqing hot pot, with the characteristics of green color, fragrant aroma and pure numb taste. However, ...

AI Technical Summary

Problems solved by technology

[0003] At present, the domestic production of pepper oil mainly adopts methods such as oil-soluble method, solvent extraction method, and supercritical carbon dioxide extraction method. Among them, the oil-soluble method is a traditional method for producing pepper oil, which is used by most domestic pepper oil factories. The main method is to extract Zanthoxylum bungeanum is fried with hot vegetable oil to dissolve the active ingredients into the oil to obtain Zanthoxylum bungeanum oil. The disadvantage is that the oil temperature is not easy to control. If the oil temperature is too high, the aroma and numbness in the Zanthoxylum bungeanum will be lost. If the oil temperature is too low It will lead to incomplete extraction of pepper oil, resulting in waste and high product cost

The main defect of solvent extraction method is that the problem of solvent residue leads to impure aroma of the product

Although the Zanthoxylum bungeanum oil produced by supercritical carbon dioxide extraction method is of good quality, this method takes a long time. In order to shorten the extraction time, ethanol is usually used as an entrainer for extraction during the extraction process, but it is easy to cause solvent residue after extraction, which affects the Quality of Active Components in Zanthoxylum bungeanum

[0004] To sum up, at present, pepper oil is produced at relatively high temperature, and most of the volatile oil is lost, which greatly affects the pure flavor of pepper oil. At the same time, some substances harmful to human body will be produced at high temperature. And the pepper oil extracted by simple oil immersion has a single flavor and low content of flavor substances. Therefore, it is very necessary to develop a kind of preparation method of compound high-concentration fresh pepper oil