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Recovery method of pepper oil processing by-product oiled pepper

A technology of oiling pepper and pepper oil, which is applied in food science and other fields, and can solve the problems of discarding and waste

Active Publication Date: 2020-11-20
COFCO GROUP +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, when adopting the above-mentioned method to prepare Zanthoxylum bungeanum oil at present, no matter which process is adopted for processing, the Zanthoxylum bungeanum after the Zanthoxylum bungeanum oil is produced is treated as waste or even discarded, causing a lot of waste

Method used

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  • Recovery method of pepper oil processing by-product oiled pepper
  • Recovery method of pepper oil processing by-product oiled pepper
  • Recovery method of pepper oil processing by-product oiled pepper

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation of embodiment 1 Zanthoxylum bungeanum oil and the recovery of over-oiled Zanthoxylum bungeanum

[0045] The specific steps of the method of this embodiment include:

[0046] (1) Fresh Zanthoxylum bungeanum should be picked in sunny days, preferably when there is sunshine, and should not be picked in rainy days or with dew. Fresh Zanthoxylum bungeanum should be used for processing Zanthoxylum bungeanum oil within 24 hours after picking to ensure the color and luster of Zanthoxylum bungeanum oil. pure flavor;

[0047] Fresh peppers are selected to remove moldy and rotten fruits, and then sprayed with water to remove stains, dust and other impurities on the surface of fresh peppers; then, use a high-power fan (power ≥ 2kW) to blow off the residual water on the surface of fresh peppers, so as to facilitate the fresh peppers. Oil immersion extraction; then, short-term hot air drying of most of the water on the surface of fresh peppercorns to obtain washed an...

Embodiment 2

[0052] Embodiment 2 oil temperature condition screening

[0053]Using the method of Example 1, using first-grade rapeseed oil at an oil temperature of 100-200° C., the Chinese prickly ash oil was extracted for 3-15 minutes. According to the sensory evaluation standard of Zanthoxylum bungeanum oil in Table 1 and the sensory evaluation standard of Zanthoxylum bungeanum oil in Table 3, the obtained Zanthoxylum bungeanum oil and Zanthoxylum bungeanum were evaluated and compared respectively.

[0054] Table 1 Sensory evaluation criteria of pepper oil

[0055] index describe Weight KPI, % full marks color Pure and uniform color, natural turquoise 20％ 100 transparency Clear and transparent, not turbid, no precipitation 20％ 100 odor Has a strong and pure green pepper unique green aroma 30％ 100 taste Soft taste, pure numb taste, no bitterness and peculiar smell 30％ 100

[0056] Table 2 Evaluation results of Zanthoxylum bungeanum ...

Embodiment 3

[0065] Example 3 Centrifugal condition screening

[0066] Using the method of Example 2, using first-grade rapeseed oil at an oil temperature of 100° C., leaching Zanthoxylum bungeanum oil for 15 minutes, and evaluating and comparing the oiled Zanthoxylum bungeanum obtained under different centrifugation conditions.

[0067] Table 5 Evaluation of the effect of oil-treated Zanthoxylum bungeanum after being centrifuged in a three-legged centrifuge

[0068] Centrifuge speed, r / min Centrifugation time, min Oil content of oily peppercorns, % 1600 3 5.54％ 1200 5 5.8％ 600 8 6.45％

[0069] It can be seen from the above table 5 that the faster the centrifugal speed of the centrifuge, the better the effect of removing the residual oil on the surface of the oil-treated peppercorns. When the centrifugal speed reaches 1600r / min and 3min, the oil content of the oil-treated peppercorns after centrifugation is 5.54%. The rotating speed is fast, so the diam...

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Abstract

The invention provides a method for recovering a fried Chinese prickly ash, a by-product obtained during Chinese prickly ash oil processing. The method comprises the following steps: 1) preparing fresh Chinese prickly ash, taking food oil for extraction to prepare the Chinese prickly ash oil, and obtaining the fried Chinese prickly ash as a by-product; 2) introducing the fried Chinese prickly ashin a centrifuge, and performing centrifugation to remove the grease on the surface; 3) performing normal-pressure drying or pressure-reduction drying to reduce the moisture content being less than orequal to 10 wt%; and 4) performing packaging and storage.

Description

technical field [0001] The invention relates to the recovery of by-products of pepper oil processing, in particular to a method for recovering the by-product oiled pepper after the production of pepper oil, and belongs to the field of food production. Background technique [0002] Zanthoxylum bungeanum is mainly used as a food seasoning spice in China. It has a long history of consumption and is one of people's favorite condiments. It is widely consumed in China and has a relatively low degree of processing. It is mainly sold in the form of whole grains and coarse powder. When used in daily life, it is mainly to directly add pepper or pepper powder, but for food production enterprises, the direct addition method often affects the color and appearance of the products produced, so many food production and processing enterprises are currently producing In the beginning, pepper oil was used instead of pepper as a condiment. [0003] At present, the processing method of Zanthoxy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/14
Inventor 陈吉江安骏陈刚陈玉军丁庆波王冶李居南白术群杨海莺杨凯朱镜曦刘雄飞房子舒
Owner COFCO GROUP
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