Preparation method of zanthoxylum seed-flavored oil

A technology of prickly ash seeds and flavor oil, which is applied in the field of oil processing, can solve the problems of flavor substances affecting consumers' sensory enjoyment and volatilization of flavor substances, and achieves the effects of low processing cost, mellow taste and lower acid value.

Inactive Publication Date: 2020-01-14
上海辰钿实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0023] A preparation method of prickly ash seed flavor oil, comprising the steps of:

[0024] Step 1, pulverizing and compacting the Zanthoxylum bungeanum seeds, and the moisture content of the pulverized Zanthoxylum bungeanum seeds is 10%;

[0025] Step 2. Mix the pepper seed base and the extraction solvent evenly according to the mass volume ratio of 1:15g / mL, then put it into a subcritical extraction kettle, and perform subcritical fluid extraction under the action of ultrasonic waves. The extraction pressure is 2MPa, and the extraction temperature is 50°C. Each extraction time is 50min; ultrasonic interval is one wave every 3min, ultrasonic power 3KW, frequency 30KHz, time 4min;

[0026] Step 3. Use molecular distillation equipment to separate the flavor substances in crude oil: the working temperature of the molecular distillation equipment is 100°C, the pressure is -0.9MPa, the speed of scraping film is 400r / min, the feed rate is 40kg / h, and the total separation time is ...

Embodiment 2

[0030] A preparation method of prickly ash seed flavor oil, comprising the steps of:

[0031] Step 1, pulverizing and compacting the Zanthoxylum bungeanum seeds, and the moisture content of the pulverized Zanthoxylum bungeanum seeds is 12%;

[0032] Step 2. Mix the prickly ash seed base and the extraction solvent evenly according to the mass volume ratio of 1:5g / mL, then put it into a subcritical extraction kettle, and perform subcritical fluid extraction under the action of ultrasonic waves. The extraction pressure is 0.4MPa, and the extraction temperature is 35°C , each extraction time is 44min; ultrasonic interval is one wave every 5min, ultrasonic power 0.5KW, frequency 25KHz, time 5min;

[0033] Step 3. Use the molecular distillation equipment to separate the flavor substances in the crude oil: the working temperature of the molecular distillation equipment is 120°C, the pressure is -0.85MPa, the speed of the scraping film is 300r / min, the feeding speed is 45kg / h, and the...

Embodiment 3

[0037] A preparation method of prickly ash seed flavor oil, comprising the steps of:

[0038] Step 1, pulverizing and compacting the Zanthoxylum bungeanum seeds, the moisture content of the pulverized Zanthoxylum bungeanum seeds is 14%;

[0039] Step 2. Mix the prickly ash seed base and the extraction solvent evenly according to the mass volume ratio of 1:10g / mL, put it into a subcritical extraction kettle, and perform subcritical fluid extraction under the action of ultrasonic waves. The extraction pressure is 0.8MPa, and the extraction temperature is 30°C , each extraction time is 48min; ultrasonic interval is one wave every 6min, ultrasonic power 1KW, frequency 10KHz, time 3.5min;

[0040] Step 3. Use the molecular distillation equipment to separate the flavor substances in the crude oil: the working temperature of the molecular distillation equipment is 140°C, the pressure is -1.0MPa, the speed of the scraping film is 330r / min, the feeding speed is 50kg / h, and the total se...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C11B1/10C11B1/04C11B3/00C11B3/12C11B3/16
CPCC11B1/04C11B1/10C11B3/12C11B3/16C11B3/001
Inventor 陈卓
Owner 上海辰钿实业有限公司
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