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Expansion extraction method of Sichuan pepper oil

A technology of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum, which is applied to the production of edible oil/fat, fat oil/fat, and fat production, etc. It can solve problems such as the quality of Zanthoxylum bungeanum oil not meeting the demand, uneven product integrity, and economic losses of inferior products. To achieve the effect of enhancing large-scale output, color and transparency, and color transparency

Inactive Publication Date: 2019-01-11
任小林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this invention has a higher preparation and extraction rate for Zanthoxylum bungeanum oil to a certain extent, the difference in acid value, volatile matter and color of Zanthoxylum bungeanum oil is too obvious when extracting Zanthoxylum bungeanum oil by pressing, and the integrity of the product is uneven, not only The quality of Zanthoxylum bungeanum oil can't meet demand, and can cause sales price difference, can cause inferior product to be sold and cause economic loss, and the required cost of this product in the preparation process of Zanthoxylum bungeanum oil is higher

Method used

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  • Expansion extraction method of Sichuan pepper oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of puffed leaching method of prickly ash oil, comprises the steps:

[0020] 1) Raw material preparation: select fresh peppers to dry in the sun for a period of time, and then use a moisture meter to measure the moisture content of the peppers when it drops to 20%, collect the peppers and set aside;

[0021] 2) One-time puffing treatment: mix radix radix radix radiata pomace, wild jujube kernels and camellia oleifera cake, use an extrusion extruder to extrude the mixture and remove part of the water at the same time, the temperature of extrusion puffing is 105°C, The finished material is a cylindrical granular shape with a diameter of 6mm and a length of 15mm, and is peeled, and the water content of the gained material is 20%;

[0022] 3) Preparation of Zanthoxylum bungeanum oil by double-grinding with wine vinegar: divide the Zanthoxylum bungeanum processed in step 1) into two equal parts, namely Zanthoxylum Ⅰ and Zanthoxylum ii, crush Zanthoxylum Ⅰ and send it t...

Embodiment 2

[0026] A kind of puffed leaching method of prickly ash oil, comprises the steps:

[0027] 1) Raw material preparation: select fresh peppers to dry in the sun for a period of time, then use a moisture meter to measure the moisture content of peppercorns to 25%, collect peppercorns, and set aside;

[0028] 2) One-time puffing treatment: mix radix radix radix radiata pomace, wild jujube kernel and camellia oleifera cake, use an extrusion extruder to extrude the mixture and remove part of the water at the same time, the temperature of extrusion puffing is 110°C, The finished material is a cylindrical granular shape with a diameter of 7mm and a length of 17mm, and is peeled, and the moisture content of the gained material is 30%;

[0029] 3) Preparation of Zanthoxylum bungeanum oil by double-grinding with wine vinegar: divide the Zanthoxylum bungeanum processed in step 1) into two equal parts, namely Zanthoxylum Ⅰ and Zanthoxylum ii, crush Zanthoxylum Ⅰ and send it to an oil press ...

Embodiment 3

[0033] A kind of puffed leaching method of prickly ash oil, comprises the steps:

[0034] 1) Raw material preparation: choose fresh peppers to dry in the sun for a period of time, then use a moisture meter to measure the moisture content of peppercorns when it drops to 30%, collect peppercorns for later use;

[0035] 2) One-time puffing treatment: mix radix radix radix radiata pomace, wild jujube kernels and camellia oleifera cake, use an extrusion extruder to extrude the mixture and remove part of the water at the same time, the temperature of extrusion puffing is 115°C, The finished material is a cylindrical granular shape with a diameter of 8mm and a length of 20mm, and is peeled, and the moisture content of the gained material is 40%;

[0036]3) Preparation of Zanthoxylum bungeanum oil by double-grinding with wine vinegar: divide the Zanthoxylum bungeanum processed in step 1) into two equal parts, namely Zanthoxylum Ⅰ and Zanthoxylum ii, crush Zanthoxylum Ⅰ and send it to ...

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Abstract

The invention discloses an expansion extraction method of Sichuan pepper oil, and belongs to the technical field of agricultural product processing. The expansion extraction method of Sichuan pepper oil comprises following steps: raw material preparation, primary expansion treatment, baijiu and vinegar double grinding Sichuan pepper oil preparation, secondary expansion treatment, and leaching, sothat Sichuan pepper oil expansion extraction is realized; the step of baijiu and vinegar double grinding Sichuan pepper oil preparation is adopted between the two times of expansion treatment, on onehand, product oil yield and finished product yield are increased, and on the other hand, the difference degree of the quality of obtained Sichuan pepper oil is reduced, Sichuan pepper oil acid value is increased, and Sichuan pepper oil yield is increased greatly. The finished product yield ranges from 94.3 to 95.2%; oil yield ranges from 96.2 to 97.4%; acid value ranges from 114.1 to 115.4mgKOH / goil, and numb flavor substance content ranges from 1133.19 to 1135.22<mu>g / ml. The color is light yellowishandgreen and is transparent; the flavor is thick; the manufacturing cost is low; and the economical benefit is obvious.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for puffing and leaching prickly ash oil. Background technique [0002] Zanthoxylum bungeanum oil is a product that extracts aroma and taste substances from Zanthoxylum bungeanum and puts them in edible vegetable oil. It is a light yellow-green or yellow oily liquid with a small amount of raw material precipitation, and has the unique aroma and numbness of Zanthoxylum bungeanum. Flavored oils, used in foods that need to highlight the numbing and aroma. Can enhance the flavor of food. Generally speaking, the preparation process of pepper oil mainly has the following methods: ① oil soluble method, ② oil immersion method, ③ oil leaching method, ④ solvent extraction method, ⑤ supercritical CO2 extraction method, ⑥ pressing method, but these methods There are various defects, such as serious pollution to the environment, strict production...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/10C11B1/08A23D9/007
CPCA23D9/007C11B1/04C11B1/08C11B1/10
Inventor 任小林
Owner 任小林