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A kind of prickly ash oil and preparation method thereof

A technology of prickly ash oil and prickly ash, applied in the directions of edible oil/fat, food science, application, etc., to achieve the effect of strong numbness and pure fragrance

Active Publication Date: 2021-07-13
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no definite research result showing how to make pepper oil have a strong numb taste and keep the fragrance overflowing, which is still a technical problem in this field.

Method used

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  • A kind of prickly ash oil and preparation method thereof
  • A kind of prickly ash oil and preparation method thereof
  • A kind of prickly ash oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0050] Carry out the preparation of Zanthoxylum bungeanum oil according to table 1 parameter:

[0051] Table 1 Experimental arrangement

[0052]

[0053] The specific steps are

[0054] Thawing fresh green peppercorns: thaw the fresh green peppercorns naturally at room temperature. After thawing, there are no ice crystals in the bagged peppercorns and the peppercorns can be easily loosened as the standard.

[0055] Crush: fresh green peppercorns and dried red peppercorns pass through a high-speed grinder and pass through a 18-mesh sieve;

[0056] Mixing: Weigh the crushed green peppercorns and red peppercorns according to the formula ratio for use;

[0057] Oil immersion: Weigh first-grade rapeseed oil or extra virgin olive oil in a stainless steel pot, start stirring, set the stirring speed at 20-40rpm, and put crushed Chinese prickly ash into the stainless steel pot for oil immersion when the set oil temperature is reached ;

[0058] Oil filtering: When the set oil im...

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Abstract

The invention relates to the technical field of food, in particular to pepper oil and a preparation method thereof. The invention provides a Zanthoxylum bungeanum oil and a preparation method thereof. The Zanthoxylum bungeanum oil provided by the invention is prepared from green Zanthoxylum bungeanum and red Zanthoxylum bungeanum with a mass ratio of 7:3-9:1. The Zanthoxylum bungeanum oil provided by the invention has a relatively high level in terms of the content of the anesthetic, aroma, color and transparency. Experiments show that the prickly ash oil provided by the invention has an anthoreanin content of up to 3890 μg / g, and a total of 42 flavor components have been detected. The fragrance is pure and strong, the numbness is strong, and there is no peculiar smell.

Description

technical field [0001] The invention relates to the technical field of food, in particular to pepper oil and a preparation method thereof. Background technique [0002] Zanthoxylum bungeanum is the dried peel of Zanthoxylum bungeanum, a plant of the Rutaceae family. Zanthoxylum bungeanum can be used for both food and medicine. In addition to seasoning, increasing aroma and increasing appetite, it also has the effects of aroma and strengthening the stomach, warming the middle and dispelling cold, dehumidification and pain relief, killing insects and relieving itching. Wherein, the green pepper is the dried pericarp of Zanthoxylum schinifolium Sieb.et Zucc, and the red pepper is the dried peel of Zanthoxylum bungeanum Maxim. Zanthoxylum bungeanum oil is a seasoning oil that extracts aroma and taste substances from Zanthoxylum bungeanum and has numbness and fragrance in edible vegetable oil. Zanthoxylum bungeanum oil is delicious, rich in peppery aroma, mellow and hempy, and ha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23D9/00A23D9/007A23D9/04
CPCA23D9/00A23D9/007A23D9/04
Inventor 陈吉江
Owner COFCO GROUP
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