Preparation method of zanthoxylum bungeanum maxim compound seasoning oil

A seasoning oil and Zanthoxylum bungeanum technology, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of large differences in the content of Zanthoxylum bungeanum essential oil and numb substances, and achieve the effect of pure aroma and strong numbness

Pending Publication Date: 2020-08-21
ZUNYI VOCATIONAL & TECH COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the different origins of Zanthoxylum bungeanum, the contents of Zanthoxylum bungeanum essential oil and numbing substances are very different, and it is difficult for ordinary chefs to control the dosage of the two. According to the different needs of hemp, develop pepper compound seasoning, and can be used as an additive in the production of many foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of prickly ash compound seasoning oil comprises the following steps:

[0023] (1) Preparation: Dry the green peppercorns and red peppercorns in the sun, remove the seeds, and remove the branches and leaves for later use;

[0024] (2) Red pepper volatile oil extraction: crush red pepper into 50 meshes, add edible alcohol with a concentration of 92%, heat to 78°C, reflux extraction for 4 hours, and then filter to obtain red pepper volatile oil;

[0025] (3) Extraction of numbing substances from green peppercorns: crush green peppercorns into 40 meshes, place in supercritical CO 2 Extract in the extraction device for 2h, then place the extraction mixture in a separator, and separate to obtain gaseous CO 2 and prickly ash;

[0026] (4) Mixing oil production: mix the volatile oil of red peppercorns and the numbing substance of green peppercorns in a ratio of 0.5:1 to obtain peppercorn compound seasoning oil.

[0027] In order to ensure the high effi...

Embodiment 2

[0030] The preparation method of prickly ash compound seasoning oil comprises the following steps:

[0031] (1) Preparation: Dry the green peppercorns and red peppercorns in the sun, remove the seeds, and remove the branches and leaves for later use;

[0032] (2) Red pepper volatile oil extraction: crush red pepper into 50 meshes, add edible alcohol with a concentration of 92%, heat to 78°C, reflux extraction for 4 hours, and then filter to obtain red pepper volatile oil;

[0033] (3) Extraction of numbing substances from green peppercorns: crush green peppercorns into 40 meshes, place in supercritical CO 2 Extract in the extraction device for 2h, then place the extraction mixture in a separator, and separate to obtain gaseous CO 2 and prickly ash;

[0034] (4) Mixed oil: Mix the volatile oil of red pepper and the numbing substance of green pepper according to the ratio of 1:1 to obtain the compound seasoning oil of pepper.

[0035] In order to ensure the high efficiency of...

Embodiment 3

[0038] The preparation method of prickly ash compound seasoning oil comprises the following steps:

[0039] (1) Preparation: Dry the green peppercorns and red peppercorns in the sun, remove the seeds, and remove the branches and leaves for later use;

[0040] (2) Red pepper volatile oil extraction: crush red pepper into 50 meshes, add edible alcohol with a concentration of 92%, heat to 78°C, reflux extraction for 4 hours, and then filter to obtain red pepper volatile oil;

[0041] (3) Extraction of numbing substances from green peppercorns: crush green peppercorns into 40 meshes, place in supercritical CO 2 Extract in the extraction device for 2h, then place the extraction mixture in a separator, and separate to obtain gaseous CO 2 and prickly ash;

[0042] (4) Mixing oil production: mix the volatile oil of red pepper and the numbing substance of green pepper according to the ratio of 1:0.5 to obtain the compound seasoning oil of pepper.

[0043] In order to ensure the high...

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PUM

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Abstract

The invention discloses a preparation method of zanthoxylum bungeanum maxim compound seasoning oil. The preparation method comprises the following steps: respectively drying green zanthoxylum bungeanum maxim and red zanthoxylum bungeanum maxim in the sun, removing seeds, and removing branches and leaves for later use; crushing zanthoxylum bungeanum maxim into 45-55 meshes, adding edible alcohol with the concentration of 85-95%, heating to 75-80 DEG C, performing reflux extraction for 3-5 hours, and filtering to obtain zanthoxylum bungeanum maxim volatile oil; crushing green prickleyash into 35-45 meshes, putting the crushed green prickleyash into a supercritical CO2 extraction device, performing extraction for 1.5-3h, then putting an extraction mixture into a separator, and performing separation to obtain gaseous CO2 and prickleyash numb-taste substances; mixing to prepare oil: mixing the zanthoxylum bungeanum maxim volatile oil and the zanthoxylum schinifolium maxim numb-taste substance according to a ratio of (0.5-1): (0.5-1.5). The zanthoxylum bungeanum maxim compound seasoning oil prepared by the method can meet users with different requirements, is pure and rich in fragrance,strong in numb taste and free of peculiar smell, and can retain the original natural components and physiologically active substances of zanthoxylum bungeanum maxim to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of pepper oil preparation, and in particular relates to a preparation method of pepper compound seasoning oil. Background technique [0002] Pepper (Zanthoxylum bungeanum Maxim.), a group of deciduous small trees belonging to Rutaceae (Rutaceae) and Zanthoxylum (Zanthoxylum). There are about 250 varieties of Zanthoxylum bungeanum in the world, which first originated in China. Because of the special numbing sensory stimulation and strong physiological activity of the peel, it has been widely introduced by Japan, South Korea, India and other Southeast Asian countries. At present, the cultivated species in China mainly include red pepper (commonly known as red pepper, Dahongpao) (Zanthoxylum bungeanum) and green pepper (Zanthoxylum armatum), which are mainly distributed in Yunnan and Sichuan south of the Qinling-Huaihe line. , Chongqing, Guizhou and other southwestern regions. However, due to the single proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 祝晓云余家奇张开艳
Owner ZUNYI VOCATIONAL & TECH COLLEGE
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