Production method of sauted pericarpium zanthoxyli oil
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A production method, the technology of fragrant pepper, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of insufficient numbness, increased health risks, and high peroxide value of oil, so as to shorten the shelf life, increase health risks, The effect of a long warranty period
Inactive Publication Date: 2018-12-28
陕西为康生物科技股份有限公司
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However, although the pepper oil directly sautéed with peppercorns has a sautéed flavor, the numbness is insufficient, resulting in a waste of pepper raw materials; and due to high temperature and long-term heating, the oil peroxide value is high, which increases health risks and shortens the product warranty period.
[0003] Supercritical CO of Zanthoxylum bungeanum today 2 The extraction technology has matured. Most of the numbing substances of peppercorns on the market are extracted by supercritical extraction methods, such as the national patent 201310311569.5 "Preparation method of pepper aroma oil". However, the remaining peel of peppercorns after extraction is not very good. Utilization, most of the prickly ash skins are only used as feed or directly landfill retting
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Embodiment 1
[0036] Embodiment 1: get the Zanthoxylum bungeanum that 20kg Hancheng Dahongpao supercritically has extracted, mix bell pepper powder 0.5kg and 10% glucose water 1.5kg, and the proportion of Titian spice is: cumin 0.29kg, Amomum 0.11kg , 70g of lemongrass, 60g of star anise powder, 0.29kg of water and mix well. Heat the grade 4 rapeseed oil to medium 140°C, pour in and mix the Sichuan pepper skin mixture, keep stirring and fry at 120°C for 30 minutes, then add Titian spice and stir-fry at 120°C for a frying time of 20min, then cooled, pressed and filtered through a 600-mesh filter screen to obtain sesame oil and fried pepper skin.
[0037] Preparation of mixed pepper oil: take Hancheng Dahongpao pepper pure supercritical pepper oleoresin 1.3kg, mix with 2kg caprylic glyceride, heat to 60°C, keep stirring for 20min, add 96.7kg, 60°C first-class rapeseed oil and stir Mix for 20min. Among them, the numbness of the prepared pepper oil is equivalent to 1 / 3 of the pure Hancheng Da...
Embodiment 2
[0039] Embodiment 2: get the Zanthoxylum bungeanum skin that the supercritical extraction of 5kg Sichuan Jinyangqing Zanthoxylum bungeanum and 15kg Gansu Fujiao is mixed, stir in the glucose water 2kg of bell pepper powder 0.8kg and 8% (W / W), the spice proportioning It is: 0.35kg of cumin, 0.2kg of Amomum, 70g of lemongrass, 80g of star anise powder, 0.25kg of water and mix well. Heat the first-grade rapeseed oil to medium 130°C, pour in the mixed pepper skin mixture, keep stirring and fry at 105°C for 40 minutes, then add Titian spice and stir-fry at 110°C for a frying time of 25min, then cooled, pressed and filtered through a 600-mesh strainer to obtain the sauteed sesame oil and fried Chinese pepper skin.
[0040] Preparation of mixed pepper oil: take Sichuan Jinyang pepper pure supercritical pepper oleoresin 0.35kg and Gansu Fujiao pure critical pepper oleoresin 0.65kg, mix with 2.37kg caprylic acid glyceride, heat to 60 ℃, keep stirring for 30min, add 96.63 kg, the first...
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Abstract
The invention belongs to the technical field of food and discloses a production method of sauted pericarpium zanthoxyli oil. The method comprises the following steps: extracting zanthoxylum oleoresinfrom whole grains of pericarpium zanthoxyli and obtaining zanthoxylum skin; uniformly mixing the zanthoxylum skin, pimento powder and glucose water with the concentration of 1 to 15 percent to obtaina zanthoxylum skin mixture; uniformly mixing fructus foeniculi, fructus amomi, citronella and star aniseed powder with water to obtain aroma-increasing spice; heating vegetable oil to 120 to 140 DEG C, pouring a zanthoxylum skin mixture, keeping the temperature at 100 to 120 DEG C and continuously stirring for 20 to 40 minutes; adding the aroma-increasing spice, keeping the temperature at 100 to 120 DEG C and continuously stirring for 15 to 40 minutes; then cooling, pressing and filtering to obtain pericarpium zanthoxyli suated aroma blending oil; mixing the zanthoxylum oleoresin with an emulsifier, then heating a mixture to 40 to 70 DEG C, continuously stirring for 10 to 50 minutes, then adding vegetable oil at the temperature of 40 to 70 DEG C and continuously stirring for 10 to 50 minutes to obtain blended pericarpium zanthoxyli oil; and mixing the pericarpium zanthoxyli suated aroma blending oil with the blended pericarpium zanthoxyli oil and uniformly stirring to obtain the sautedpericarpium zanthoxyli oil. According to the method, the zanthoxylum skin is sufficiently utilized and pericarpium zanthoxyli is utilized more comprehensively.
Description
technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a preparation method of sauteed pepper oil. Background technique [0002] As an indispensable condiment in Chinese kitchens, pepper oil is in great demand. According to the survey, the Chinese market value is about 200 million yuan. At present, the sauteed pepper oil on the market is directly heated and filtered with peppercorns and vegetable oil, such as Sichuan Wufeng Lihong pepper oil. However, the Zanthoxylum bungeanum oil that is directly sautéed with Zanthoxylum granules has a fragrant flavor, but the numbness is insufficient, resulting in a waste of Zanthoxylum bungeanum raw materials; and due to high temperature and long-term heating, the oil peroxide value is high, which increases health risks and shortens the product warranty period. [0003] Supercritical CO of Zanthoxylum chinensis today 2 The extraction technology has matured, and most of the pri...
Claims
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Application Information
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