Extracting method of Zanthoxylum Schinifolium et Zucc oil

A rattan pepper oil and extraction technology, applied in the field of extraction technology, can solve the problems of waste of fresh rattan pepper materials, insufficient flavor and numbness of rattan pepper oil, and low quality of rattan pepper oil, so as to improve utilization rate, improve flavor and numbness Taste, the effect of increasing the content

Pending Publication Date: 2018-11-02
峨眉山万佛绿色食品有限公司
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

But due to the reason of fresh rattan pepper self-flavor substance and numbing substance content and the reason of extraction process (at present flavor and numb substance theoretical maximum extraction ra...

Method used

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  • Extracting method of Zanthoxylum Schinifolium et Zucc oil
  • Extracting method of Zanthoxylum Schinifolium et Zucc oil
  • Extracting method of Zanthoxylum Schinifolium et Zucc oil

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Embodiment Construction

[0018] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the present invention are clearly and completely described below. Apparently, the described embodiments are part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0019] The present invention will be further described below in conjunction with accompanying drawing:

[0020] Refer to attached figure 1 , the invention provides a kind of extraction method of rattan pepper oil, comprises the following steps:

[0021] S101: Store fresh rattan pepper in a controlled atmosphere storage, which contains O with a volume ratio of 5% to 10%. 2 , the volume ratio is 5% to 10% of CO 2 And N with a volume ratio of 80% to 90% 2 , The temperat...

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Abstract

The invention discloses an extracting method of Zanthoxylum Schinifolium et Zucc oil. The extracting method comprises the following steps: storing freshZanthoxylum Schinifolium et Zucc oil in an air-conditioned cold store, wherein the air-conditioned cold store comprises 5-10 percent by weight of O2, 5-10 percent by weight of CO2 and 80-90 percent by weight of N2, and the air temperature in the air-conditioned cold store is 2-4 DEG C; after the fresh Zanthoxylum Schinifolium et Zucc is stored in the air-conditioned cold store for no more than 8 hours, taking out the freshZanthoxylum Schinifolium et Zucc from the air-conditioned cold store; putting the fresh Zanthoxylum Schinifolium et Zucc taken out of the air-conditioned cold store at one end of a screw conveyor, putting vegetable oil with a temperature of 200-260 DEG C at the other end of the screw conveyor to obtain the extracted Zanthoxylum Schinifolium et Zucc oil. The extracting method has the benefits that the content of taste components in the Zanthoxylum Schinifolium et Zucc oil can be improved, the flavor and the numb taste of the Zanthoxylum Schinifolium et Zucc oil are further improved, the quality of the Zanthoxylum Schinifolium et Zucc oil is improved, and the utilization rate of the Zanthoxylum Schinifolium et Zucc oil is improved.

Description

technical field [0001] The invention belongs to the technical field of extraction technology, and in particular relates to an extraction method of rattan pepper oil. Background technique [0002] Zanthoxylum bungeanum is one of the traditional "eight major condiments" in my country. It has a spicy and aromatic smell, can suppress the smell of the smell, and is an indispensable condiment for cooking seafood, fishy smell, meat and cold salad. As a unique species of Zanthoxylum bungeanum, rattan pepper is not only an ideal condiment, but also has medicinal values ​​such as killing insects, relieving pain, relieving itching, removing wind and toxins, appetizing and strengthening the spleen. Picked fresh rattan peppers have a strong aroma and bright color, and are favored by consumers. However, because the fresh rattan peppers are very soft and have no obvious protective structure on the surface, they will begin to age and the fragrance will change within three to five days after...

Claims

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Application Information

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IPC IPC(8): C11B1/10C11B1/04
CPCC11B1/04C11B1/102
Inventor 向齐吕晶
Owner 峨眉山万佛绿色食品有限公司
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