Device and method for removing bitterness of Chinese prickly ash extract

Abstract

The invention discloses a device and a method for removing bitterness of a Chinese prickly ash extract. The device comprises a heating stirring kettle, a material outlet is formed in the bottom of theheating stirring kettle; a circulating airflow inlet and a second sight glass are arranged between the material outlet and the bottom of the heating stirring kettle; a cooling water inlet / condensed water outlet is formed in the side surface of the material outlet; a temperature sensor interface is formed in the lower part of the side wall of the heating stirring kettle, a cooling water outlet / steam inlet is formed in the upper part of the side wall of the heating stirring kettle, and a material inlet, a pressure gauge port, an emptying valve, a safety valve port, a thermometer port, a feedinghole, a cleaning port, a first sight glass and an ultrasonic generator are arranged at the top of the heating stirring kettle. According to the device and the method, the cooking and using values ofthe Chinese prickly ash extract are improved, and free fatty acids, peroxides, polycyclic aromatic hydrocarbons, residual pesticides and the like can be simultaneously removed, so that the stability,the color and the quality of grease are improved, and the flavor is purer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a device and method for removing the bitterness and astringency of prickly ash extract. Background technique [0002] Zanthoxylum bungeanum is the pericarp of Rutaceae Zanthoxylum bungeanum (tall shrub or small tree), red to purple red when ripe, and densely verrucous oily oil sacs. It is mainly produced in Sichuan, Chongqing, Yunnan, Shaanxi, Gansu, Henan, Hebei and other places. Harvest ripe fruits in autumn, dry them in the sun, and remove seeds and impurities. [0003] The components of Zanthoxylum bungeanum extract are very complex and contain many volatile components, so it cannot be refined in the same way as traditional rapeseed oil or soybean oil. Even if the aromatic components are extracted again through supercritical, there are still some oleoresins that affect the flavor. bitter ingredients, and the concentration is higher. [0004] The bitterness and astr...

AI Technical Summary

Problems solved by technology

[0004] The bitterness and astringency of Zanthoxylum bungeanum extract has always been a problem that has plagued its application, and there is no complete solution; one is that the application range of Zanthoxylum bungeanum extract is limited to the food condiment industry, and the other is because of the removal of the bitterness and astringency in Zanthoxylum bungeanum extract The material needs to be invested and the cost of equipment is high. At the same time, the pepper extract contains more volatile components. When removing the bitter and astringent substances, a large amount of volatile flavor substances will be lost, and it is difficult to maintain the original flavor of the pepper extract.

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