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Preparation method of Chinese prickly ash oil

A technology of prickly ash oil and prickly ash powder, applied in the directions of edible oil/fat, food science, application, etc., can solve the problems of increasing product cost, solvent residue, flavor change, etc., and achieve energy saving in production process, low product cost, and extremely watery water. Effect

Pending Publication Date: 2018-11-02
刘宁忠
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AI Technical Summary

Problems solved by technology

This method also has defects, one is that the problem of solvent residue leads to impure aroma of the product
The second is that the volatilization of the solvent during the heating process increases the product cost virtually, and causes a certain degree of pollution to the atmospheric environment
This method is more advanced, and the quality of the produced pepper oil is better, but it has the following defects: First, in the pepper picking season, the amount of fresh pepper processed daily using this method is limited
The temperature of this method is 35-40°C, the time for one extraction is long, and the daily processing capacity is not large, so this method is not suitable for large-scale production in the early harvest season of Chinese prickly ash
The second is that when this method is used to extract fresh pepper, the pepper peel and pepper seeds need to be crushed or pressed into tablets. Because the oil contained in pepper seeds has a high acid value and a bitter taste, it is easy to increase the acid value of the product and change the flavor.
The third is that its production conditions and corresponding labor protection measures are strict, requiring expensive and special equipment, so the method is limited in application
④ Pressing method, pressing method can easily lead to the loss of aroma substances in pepper
In addition, using the existing technology in Xinshang to prepare Zanthoxylum bungeanum oil due to the different places of origin, picking time, and production technology of Zanthoxylum bungeanum, will lead to differences in the acid value, volatile matter, color and other indicators of Zanthoxylum bungeanum oil
The quality of pepper oil is not unified

Method used

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  • Preparation method of Chinese prickly ash oil

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Experimental program
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Effect test

Embodiment 1 to 9

[0028] All Zanthoxylum bungeanum in embodiment 1 to 9 is all in Chongqing Caiyuanba farmers wholesale market.

[0029] All types and weights of Chinese prickly ash in embodiments 1 to 9 are shown in Table 1.

[0030] Table 1

[0031] Example group

Embodiment 1

[0033] A kind of prickly ash oil is prepared, comprising the steps of:

[0034] A. Crush dried peppercorns: crush dried peppercorns and pass through a 1-mesh sieve to obtain peppercorn powder. The crushing temperature is between 30 and 35°C. In this step, a mechanical grinder is used to meet the crushing temperature requirements during crushing without crushing When the temperature is too high, it will affect the quality of Chinese prickly ash. Adopt other grinder as long as can reach the requirement of the present invention also can. The same applies to the following examples.

[0035] B. Water-soluble cannabinoid activation: add 95°C boiled water with 20% of the weight of pepper powder obtained in step A, fully stir and compact, keep the center temperature at 90°C for activation, the activation time is 45 minutes, and the water evaporation reaches 2%. ,stand-by;

[0036] C. Extracting cannabinoids for the first time: gradually heat to 120°C over low heat, add soybean oil ...

Embodiment 2

[0042] A kind of prickly ash oil is prepared, comprising the steps of:

[0043] A. Grinding dried peppercorns: crushing dried peppercorns and passing through a 4-mesh sieve to obtain peppercorn powder, the crushing temperature is between 28 and 32°C;

[0044] B. Water-soluble cannabinoid activation: Add 100°C boiled water with 16% weight of the pepper powder obtained in step A, stir well and compact it, keep the center temperature at 85°C for activation, the activation time is 30 minutes, and the water evaporation reaches 0.5% ,stand-by;

[0045] C. Extract cannabinoids for the first time: gradually heat to 90°C over low heat, add soybean oil with 7 times the weight of pepper powder obtained in step B, stir continuously for 45 minutes and keep at 90°C until 7% of water evaporates;

[0046] D. Hot oil filtration: start to filter when the temperature drops to 65°C;

[0047] E. The second constant temperature continuous extraction of cannabinoids: gradually heat the filtered Za...

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Abstract

The invention discloses a preparation method of Chinese prickly ash oil. The preparation method comprises the following steps of A, crushing dry Chinese prickly ash; B, performing dissolving with water, and activating sanshoamides; C, extracting the sanshoamides for the first time; D, performing filtration on hot oil; E, continuously extracting the sanshoamides at constant temperature for the second time; F, performing filtration for the second time; and G performing precipitation. The preparation method disclosed by the invention has the beneficial effects that the dried Chinese prickly ash is used as a raw material which is not limited by picking time and picking seasons; the Chinese prickly ash oil is free from bitterness, extremely low in moisture content and good in quality; the sanshoamides, the fragrance and the nutrient components in the Chinese prickly ash are utilized to the maximum extent; energy is saved in the production process, and the cost of products is low; and the extraction rate is high.

Description

technical field [0001] The invention relates to the technical field of oil processing, in particular to a preparation method of prickly ash oil. Background technique [0002] Zanthoxylum bungeanum is fragrant and hempy, and it is a kind of oil product that people like. Existing methods for preparing Zanthoxylum bungeanum oil include oil immersion, solvent extraction, supercritical CO 2 Extraction method and pressing method, among which ① the oil immersion method is the traditional method of producing pepper oil, which is used by most domestic pepper oil factories. The method is: put the pepper directly into the hot edible vegetable oil and seal it, or put the pepper The oil is put into a container whose aperture is smaller than the diameter of the pepper, and the hot edible vegetable oil is slowly poured into the container, and its fragrance is fried out, so that the active ingredients are dissolved in the oil, and the pepper oil is obtained. However, this method has relat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/04
CPCA23D9/013A23D9/04
Inventor 刘宁忠
Owner 刘宁忠
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