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Closed production process of zanthoxylum armatum oil

A production process, the technology of rattan pepper oil, which is applied in the direction of fat oil/fat production and fat production, can solve the problems of uneven distribution of numbness and easy volatilization of flavor substances, and achieve scientific preparation methods, better taste and extended shelf life. Effect

Pending Publication Date: 2020-12-25
HONGYA YAOMAZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vine pepper fruit has a strong numb flavor, which can be eaten directly or seasoned, but there are problems such as volatile flavor substances and uneven distribution of numb flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The invention provides a closed production process of rattan pepper oil, the specific steps are as follows:

[0028] S1 material selection: through the conveying and lifting equipment, fresh rattan peppers with uniform size, no stains, no dirt, and no impurities are used as raw materials after being picked and cleaned for no more than 24 hours, and no more than 48 hours;

[0029] S2 Impurity removal: Vibrate the selected fresh rattan pepper through a rattan pepper vibrating deslagging machine for 5-7 minutes to remove slag, and at the same time control the thickness of the rattan pepper to 5-7cm;

[0030] S3 Weighing: Send the fresh rattan pepper after vibrating and removing slag into the closed container with built-in material frame;

[0031] S4 closed system:

[0032] (a) Use the heat conduction system to control the temperature of the closed container to 110-130°C;

[0033] (b) After further heating the rapeseed oil (50-60°C) used in the circulating cooling system ...

Embodiment 2

[0040] The invention provides a closed production process of rattan pepper oil, the specific steps are as follows:

[0041] S1 material selection: through the conveying and lifting equipment, fresh rattan peppers with uniform size, no stains, no dirt, and no impurities are used as raw materials after being picked and cleaned for no more than 24 hours, and no more than 48 hours;

[0042] S2 Impurity removal: Vibrate the selected fresh rattan pepper for 5-10 minutes through the rattan pepper vibrating deslagging machine to remove slag, while controlling the thickness of the rattan pepper to 5-10cm;

[0043] S3 Weighing: Send the fresh rattan pepper after vibrating and removing slag into the closed container with built-in material frame;

[0044] S4 closed system:

[0045] (a) Use the heat conduction system to control the temperature of the closed container to 125-130°C;

[0046] (b) After further heating the rapeseed oil (50-60°C) used in the circulating cooling system to 150-...

Embodiment 3

[0053] The invention provides a closed production process of rattan pepper oil, the specific steps are as follows:

[0054] S1 material selection: through the conveying and lifting equipment, fresh rattan peppers with uniform size, no stains, no dirt, and no impurities are used as raw materials after being picked and cleaned for no more than 24 hours, and no more than 48 hours;

[0055] S2 Impurity removal: Vibrate the selected fresh rattan pepper for 5-10 minutes through a rattan pepper vibrating slag removal machine to remove slag, while controlling the thickness of the rattan pepper to 5-6cm;

[0056] S3 Weighing: Send the fresh rattan pepper after vibrating and removing slag into the closed container with built-in material frame;

[0057] S4 closed system:

[0058] (a) Use the heat conduction system to control the temperature of the closed container to 115-125°C;

[0059] (b) After further heating the rapeseed oil (50-60°C) used in the circulating cooling system to 145-1...

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PUM

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Abstract

The invention provides a closed production process of zanthoxylum armatum oil, and relates to the technical field of zanthoxylum armatum oil processing. The process comprises the following specific steps of: S1, selecting materials; S2, removing slag; S3, weighing; S4, closing: (a) controlling the temperature of a closed container to be 110-130 DEG C by using a heat conduction system; (b) furtherheating rapeseed oil (50-60 DEG C) for a circulating cooling system to 140-155 DEG C, and injecting the rapeseed oil into the closed container; (c) obtaining closed zanthoxylum armatum oil after the time lasts for 1-1.5 hours at the closing temperature of 110-130 DEG C; S5, cooling; S6, filtering; and S7, tailing treatment. By adopting the method disclosed by the invention, the yield of flavor substances and numb-taste substances of the zanthoxylum armatum can be greatly improved, and the zanthoxylum armatum oil which is proper in component proportion and can be stored is obtained.

Description

technical field [0001] The present invention relates to the production technical field of rattan pepper oil, and specifically relates to a closed production and processing technology of rattan pepper oil. Background technique [0002] Rattan pepper, Chinese name: Zanthoxylum armatum DC. (Latin scientific name: Zanthoxylum armatum DC.), because its branches and leaves are scattered, elongated like vines, so it is called rattan pepper; perennial shrub, deciduous small tree with a height of 3-5 meters; stems and branches Many sharp thorns, slightly rough wrinkled leaves; or oval, very short petiole or sessile. The inflorescence is nearly axillary or simultaneously on the top of the side branches, the fruit is purple-red, with a few slightly raised oil spots, the seed diameter is 3-4 mm, brown-black. The flowering period is April-May, and the fruiting period is August-October. The roots, stems, leaves, fruits and seeds are all medicinal, which can dispel wind and cold, promote...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/10
CPCC11B1/04C11B1/10C11B1/108
Inventor 赵跃军赵麟
Owner HONGYA YAOMAZI FOOD
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