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High-quality zanthoxylum oil preparation method

A high-quality technology for Sichuan pepper oil, applied in the directions of edible oil/fat, food science, application, etc., can solve the problems of lack of simple means of Sichuan pepper oil flavor substances, limitations of large-scale production, complicated preparation methods, etc. Mass-produced, nutrient-rich effects

Inactive Publication Date: 2017-09-22
贞丰县顶罈椒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that in the current production methods, the preparation method is relatively complicated, the cost is high, and it is limited in large-scale production, and it lacks simple means for preserving the flavor substances of pepper oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for producing high-quality prickly ash oil, comprising the steps of:

[0026] 1) Material selection: choose disease-free, normal and mature fresh peppers, spread them on the lifting sorting machine, the thickness of the peppers is 6cm, and remove impurities such as branches and leaves of fresh peppers;

[0027] 2) Cleaning: Soak fresh peppers in water for 15 minutes, then spray and clean them with mist water for 10 minutes;

[0028] 3) Drying: spread out the cleaned Chinese prickly ash, ventilate, and dry at 45°C;

[0029] 4) Shelling: shell and remove the seeds of the dried peppercorns, set aside;

[0030] 5) Crushing: crush the pepper shells to 100 mesh;

[0031] 6) Extraction: Take vegetable oil and heat it to boiling. When the oil temperature drops slightly to 130°C, add crushed Zanthoxylum bungeanum husks and mix. The mass ratio of vegetable oil to Zanthoxylum bungeanum powder is 1:1.2, cover and seal;

[0032] 7) Separation: After cooling the mixture i...

Embodiment 2

[0036] A method for producing high-quality prickly ash oil, comprising the steps of:

[0037] 1) Material selection: choose disease-free, normal and mature fresh peppers, spread them on the lifting sorting machine, the thickness of the peppers is 5cm, and remove impurities such as branches and leaves of fresh peppers;

[0038] 2) Cleaning: Soak fresh peppers in water for 10 minutes, then spray and clean them with mist water for 8 minutes;

[0039] 3) drying: spread out the cleaned Chinese prickly ash, ventilate, and dry at 40°C;

[0040] 4) Shelling: shell and remove the seeds of the dried peppercorns, set aside;

[0041] 5) Crushing: crush the pepper shells to 200 mesh;

[0042] 6) Extraction: Take vegetable oil and heat it to boiling, when the oil temperature drops slightly to 120°C, add crushed Zanthoxylum bungeanum husks and mix, the mass ratio of vegetable oil to Zanthoxylum bungeanum powder is 1:0.5, cover and seal;

[0043] 7) Separation: After cooling the mixture in...

Embodiment 3

[0047] A method for producing high-quality prickly ash oil, comprising the steps of:

[0048] 1) Material selection: choose disease-free, normal and mature fresh peppers, spread them on the lifting sorting machine, the thickness of the peppers is 7cm, and remove impurities such as branches and leaves of fresh peppers;

[0049] 2) Cleaning: Soak fresh peppers in water for 15 minutes, then spray and clean them with mist water for 8 minutes;

[0050] 3) Drying: spread out the cleaned Chinese prickly ash, ventilate, and dry at 43°C;

[0051] 4) Shelling: shell and remove the seeds of the dried peppercorns, set aside;

[0052] 5) Crushing: crush the pepper shells to 120 mesh;

[0053] 6) Extraction: Take vegetable oil and heat it to boiling, when the oil temperature drops slightly to 125°C, add crushed Chinese pepper shells and mix, the mass ratio of vegetable oil to Chinese pepper powder is 1:0.8, cover and seal;

[0054] 7) Separation: After cooling the mixture in step 5), sep...

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Abstract

The invention relates to an oil squeezing technology, in particular to a high-quality zanthoxylum oil preparation method. The preparation method disclosed by the invention can be used for preparing a finished product of zanthoxylum oil through steps of choosing materials, washing, drying, peeling, smashing, extracting, separating, squeezing, filling, sterilizing and the like. The zanthoxylum oil prepared in the preparation method disclosed by the invention keeps flavor of zanthoxylum to the maximum degree, and the high-quality zanthoxylum oil with fragrant taste is obtained. The preparation method disclosed by the invention is simple and practical, high in zanthoxylum oil production efficiency and suitable for large-scale production.

Description

technical field [0001] The invention relates to the technical field of oil extraction, in particular to a preparation method of high-quality prickly ash oil. Background technique [0002] Zanthoxylum bungeanum, also known as pepper, pepper wood, and Zanthoxylum bungeanum oil is the product of extracting aroma and taste substances from Zanthoxylum bungeanum in edible vegetable oil. The aroma and numbing taste can remove the fishy smell of various meats, promote saliva secretion, increase appetite, and dilate blood vessels, thereby lowering blood pressure. [0003] At present, in food processing enterprises, pepper is mainly processed into pepper powder for direct use, and pepper oil is also extracted by extraction. Zanthoxylum bungeanum powder is used directly, and its flavor is greatly affected by raw materials. The intensity of the numbness of Zanthoxylum bungeanum varies greatly from place to place and from year to year, which may easily cause different flavors of the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
CPCA23D9/04
Inventor 闵芳卿卓国柱
Owner 贞丰县顶罈椒业有限公司
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