Preparation method of zanthoxylum seed-flavored oil

Abstract

The invention provides a preparation method of zanthoxylum seed-flavored oil. The preparation method specifically comprises the following steps: crushing zanthoxylum seeds, and pressing the crushed zanthoxylum seeds into a blank; extracting crude oil by adopting a subcritical process, namely putting the zanthoxylum seed blank and an extraction solvent into a subcritical extraction kettle, and carrying out subcritical fluid extraction under an ultrasonic condition to obtain the crude oil; separating out flavor substances in the crude oil by utilizing molecular distillation equipment; carrying out deacidification, decoloration and deodorization treatment on the crude oil from which the flavor substances are separated out so as to obtain edible finished oil; and blending the flavor substancesinto edible finished oil in proportion to obtain the zanthoxylum seed-flavored oil. The zanthoxylum seed-flavored oil is extracted through subcritical equipment, then the flavor substances in the zanthoxylum seed-flavored oil are separated out through a molecular distillation technology before high-temperature refining, and finally the flavor substances are blended into the refined zanthoxylum seed oil. The zanthoxylum seed-flavored oil having no solvent residues, mellow taste and unique zanthoxylum fragrance can be obtained through simple operation, and the method has the advantages of highoil yield, high yield, low processing cost and easiness in realizing industrialization.

Description

technical field [0001] The invention relates to the technical field of oil processing, in particular to a preparation method of prickly ash seed flavor oil. Background technique [0002] Zanthoxylum bungeanum is the fruit of Zanthoxylum bungeanum, and the Zanthoxylum bungeanum seed oil extracted from Zanthoxylum bungeanum is rich in more than 20% linolenic acid, which is a very high-quality edible oil. Therefore, many scholars devote themselves to the research and development of Zanthoxylum bungeanum oil Preparation Process. Subcritical fluid extraction, as a non-toxic, harmless, non-thermal processing method that helps retain extracts, has attracted the attention of many scholars. Since pepper seed crude oil contains a large amount of unsaturated fatty acids, the acid value and wax value are relatively high, the acid value is generally 40-60 mg KOH / g, the taste is poor, the subsequent processing process costs are high, and the oil yield of the finished oil is low. The Chi...

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Problems solved by technology

The Chinese patent application with the application number 201910761277.9 proposes a processing technology of pepper seed oil with low acid value. After subcritical extraction of crude oil, the method uses secondary deacidification to improve the oil yield and reduce the process cost. However, in the follow-up refining process, the problem of the volatilization of flavor substances at high temperature is still not solved. Although the prepared Zanthoxylum bungeanum oil can meet the national edible oil standard, the flavor substances, especially the strong fragrance β-phellandrene and butyl The absence of various aromatic essential oils such as ketone, acetin, β-myrcene, etc. affects the sensory enjoyment of consumers