Blending production process of zanthoxylum armatum oil

Abstract

The invention discloses a blending production process of zanthoxylum armatum oil. The blending production process comprises the following steps: S1, selecting the following ingredients in percentage by weight: 90%-98% of secretly-made zanthoxylum armatum oil, 1%-10% of cold-pressed zanthoxylum armatum oil and 0.5%-3.0% of supercritical extracted zanthoxylum armatum oil; S2, adding the secretly-made zanthoxylum armatum oil, namely, metering the secretly-made zanthoxylum armatum oil through a flow meter according to a ratio, and pumping the secretly-made zanthoxylum armatum oil into a blending tank with an error of + / -0.1m<3>; S3, adding the cold-pressed zanthoxylum armatum oil, namely, pumping the selected cold-pressed zanthoxylum armatum oil into the blending tank, performing stirring to enable the selected cold-pressed zanthoxylum armatum oil to be uniformly mixed with the secretly-made zanthoxylum armatum oil, and controlling the stirring time to be 1.5-2h; S4, adding the supercritical extracted zanthoxylum armatum oil, namely, pumping the selected supercritical extracted zanthoxylum armatum oil into the blending tank, performing stirring to uniformly mix the supercritical extracted zanthoxylum armatum oil with the other two types of zanthoxylum armatum oil, and controlling the stirring time to be 2-3h; and S5, packaging, namely, feeding the blended zanthoxylum armatum oil into a packaging production line through filtering equipment (300-mesh pore diameter), and finally packaging to obtain a finished zanthoxylum armatum oil product.

Description

technical field [0001] The invention relates to the technical field of rattan pepper oil production, in particular to a preparation and production process of rattan pepper oil. Background technique [0002] The scientific name of rattan pepper is bamboo leaf pepper, referred to as bamboo leaf pepper, also known as wild pepper and sansho, which is the bamboo leaf pepper of Rutaceae (Rutaceae) genus Zanthoxylum, and is a kind of green pepper. In 2003, the Forestry College of Sichuan Agricultural University began to conduct systematic research on rattan pepper, and carried out regional extension experiments on the basis of optimal selection. After the extraction, analysis and antibacterial research of the aroma components of rattan pepper, it is found that the compounds and chemical components contained in the peel, seeds and leaves of rattan pepper are significantly higher than those of green pepper produced in other places, and it also has anti-cancer, Anti-aging, antibacter...

AI Technical Summary

Problems solved by technology

[0003] However, the production process of rattan pepper oil on the market is relatively complicated, and most of them adopt the method of hot frying, resulting in the obtained rattan pepper oil having a poor smell and not strong enough numbness.