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Preparation method of black pepper essential oil

A technology of black pepper essential oil and black pepper oil, which is applied in food processing, food extraction, food science, etc., can solve the problems of black pepper waxiness, complex process procedures, and low production efficiency, and achieve low energy consumption and high extraction efficiency. high rate effect

Inactive Publication Date: 2018-04-20
GUANGDONG YUJIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantage of the pressing method is that no heat source is used, and the disadvantage is that the yield of black pepper oil and the utilization rate of raw materials are low
The distillation method has the characteristics of high raw material utilization rate and complete product flavor, but its production efficiency is low
However, the solvent extraction process is complicated, and there are more black pepper waxes, resins and other impurities after extraction, and more steps are needed to obtain black pepper essential oil with higher purity.

Method used

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  • Preparation method of black pepper essential oil
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Examples

Experimental program
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Effect test

Embodiment 1

[0034] A preparation method of black pepper essential oil, comprising the following steps:

[0035] 1), 9kg black peppercorns are crushed into powder and passed through a 40-mesh sieve;

[0036] 2), the black pepper powder of 40 mesh screens that step 1 obtains is dropped in the extraction kettle, start supercritical CO Extractor, extraction pressure 16.4Mpa, extraction temperature 48.7 ℃, separation I pressure 7.50Mpa, separation I temperature 51.2 ℃; Separation II pressure 6.5Mpa, separation II temperature 43.0°C, extraction for 1 hour, to obtain a mixture of black pepper oleoresin;

[0037] 3) Put the mixture of black pepper oleoresin obtained in the step into a reaction kettle, stir at a stirring speed of 50 rpm for 45 minutes at 65°C, and then let it stand for 120 minutes;

[0038] 4), the product of step 3 is divided into three layers after standing, and the light yellow transparent clear liquid in the upper layer and the yellow semi-solid product in the middle layer ar...

Embodiment 2

[0041] A preparation method of black pepper essential oil, comprising the following steps:

[0042] 1), 9kg black peppercorns are crushed into powder and passed through a 40-mesh sieve;

[0043] 2), put the black pepper powder obtained in step 1 into the extraction kettle, start the supercritical CO2 extractor, the extraction pressure is 16.4Mpa, the extraction temperature is 48°C, the separation I pressure is 7.5Mpa, the separation I temperature is 51°C; the separation II pressure is 6.5Mpa , separation II temperature 40 ° C, extraction 1h, to obtain a mixture of black pepper oleoresin;

[0044] 3) Put the mixture of black pepper oleoresin obtained in the step into a reaction kettle, stir at a stirring speed of 50 rpm for 30 minutes at 65° C., and then let it stand for 60 minutes;

[0045] 4), the product of step 3 is divided into three layers after standing, and the light yellow transparent clear liquid in the upper layer and the yellow semi-solid product in the middle laye...

Embodiment 3

[0048] A preparation method of black pepper essential oil, comprising the following steps:

[0049] 1), 9kg black peppercorns are crushed into powder and passed through a 50-mesh sieve;

[0050] 2), put the black pepper powder obtained in step 1 into the extraction kettle, start the supercritical CO2 extractor, the extraction pressure is 19Mpa, the extraction temperature is 45°C, the separation I pressure is 8Mpa, the separation I temperature is 52°C; the separation II pressure is 6Mpa, the separation II Temperature 43°C, extraction for 2 hours to obtain a mixture of black pepper oleoresin;

[0051] 3) Put the mixture of black pepper oleoresin obtained in the step into a reaction kettle, and stir for 60 minutes at a stirring speed of 50 rpm under the condition of 65° C., then let it stand for 60 minutes;

[0052] 4), the product of step 3 is divided into three layers after standing, and the light yellow transparent clear liquid in the upper layer and the yellow semi-solid pro...

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Abstract

The invention discloses a preparation method of black pepper essential oil. The preparation method comprises the following steps of (1) crushing black pepper granules into black pepper powder; (2) putting the black pepper powder into an extraction kettle, and starting a supercritical CO2 extraction apparatus so as to obtain a mixture of black pepper essential oil and resin; (3) putting the mixtureof the black pepper essential oil and resins, obtained in the step (2), into a reaction kettle, performing stirring, and performing standing for layering to divide the product into 3 layers; and (4)respectively collecting yellowish transparent clear liquid at an upper layer, and a yellow semisolid product at a middle layer. According to the preparation method of the black pepper essential oil disclosed by the invention, the energy consumption of the technology of the preparation method is low, the extraction rate of effective components of the prepared black pepper essential oil is high, andbesides, the prepared black pepper essential oil has rich black pepper fragrance.

Description

technical field [0001] The invention relates to the field of preparation of essential oil, in particular to a preparation method of black pepper essential oil. Background technique [0002] The black pepper plant originated in India, the Malay Archipelago, Madagascar (African island nation), China and Indonesia. Its essential oils are mainly extracted in Singapore, India and the Malay Archipelago. Black pepper was originally a tropical plant. This climbing woody vine can grow to a height of about 6m using trees or other supports. Artificially cultivated (or commercial) plants are generally kept at a height of 4m. The economic service life is about 20 years. [0003] At present, the extraction methods of black pepper essential oil include pressing method, distillation method and solvent extraction method. The advantage of the pressing method is that no heat source is used, and the disadvantage is that the yield of black pepper oil and the utilization rate of raw materials ...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/11A23V2002/00A23V2300/14A23V2300/44
Inventor 谭荣威
Owner GUANGDONG YUJIN FOOD CO LTD
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