Preparation process of zanthoxylum oil

Abstract

The invention discloses zanthoxylum oil which is prepared by the following steps: selecting Sichuan Han-sourced dry zanthoxylum, the moisture content of the zanthoxylum being less than 11%; chinese prickly ash branches and leaves, mildew particles, color-changing particles and the like in Chinese prickly ash are screened out, impurities and dust in the Chinese prickly ash are washed out, the Chinese prickly ash is coarsely crushed into particles, rapeseed oil is heated to 80-100 DEG C, the material-liquid ratio is 1: 3 (m / v), frequency division ultrasonic extraction treatment is conducted, theultrasonic power is 300-400 w, the extraction temperature is 80 DEG C, and extraction time is 80-100 min, and zanthoxylum oil I is obtained; preheating and pre-cooling the zanthoxylum oil I under a vacuum condition to obtain zanthoxylum oil II; filtering and centrifuging the zanthoxylum oil II, and finally performing hot filling on the zanthoxylum oil to obtain a finished product. The zanthoxylumoil prepared by the process is stable in quality, good in oil solubility and high in numb degree, the pure flavor of fresh zanthoxylum is effectively ensured by combining frequency-division ultrasonic extraction treatment with vacuum variable-temperature treatment, meanwhile, the technical problems of instability and easiness in decomposition of numb substances in a high-temperature cooking process are solved, the quality of the fresh zanthoxylum oil is improved, and the application range of the zanthoxylum oil is wider.

Description

technical field [0001] The invention relates to the technical field of oil plant processing, in particular to a preparation process of pepper oil and pepper oil prepared by the preparation process. Background technique [0002] Sichuan peppercorn( Zanthoxylum Bungeanum Maxim. ) belongs to the Rutaceae Zanthoxylum plant, which has a special strong aroma. It can not only be used as a condiment, but also has important pharmacological effects. Zanthoxylum bungeanum is popular with people for its unique spicy flavor, and has become a necessity in food processing industry, catering industry and family meals in some areas of our country. At present, the main form of use of Zanthoxylum bungeanum is Zanthoxylum bungeanum or traditional powder. However, the effective taste components in the peppercorns cannot be fully released, and cannot be evenly dispersed in the seasoned food or on the dishes, which affects the sensory quality of the food. In addition, Zanthoxylum bungeanum powd...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, the Zanthoxylum bungeanum oil can be obtained through the following methods: 1. Putting it directly into hot oil and frying it is difficult to operate, and if the oil temperature is not well controlled, the numbness will be lost or the Zanthoxylum bungeanum will burst and pop out; 2. Cold pressing , after the fresh pepper is squeezed and mixed with oil, and then separated, this method loses the aroma of deep-frying in the traditional process and affects the taste of pepper oil; 3. First extract the flavor substances of pepper, such as using conventional solvent extraction, Supercritical CO 2 Extraction and subcritical extraction, and then add the flavor substance to the oil, conventional solvent extraction takes a long time, consumes a lot of organic solvents and has residues, supercritical CO 2 There is no solvent residue in the extraction, but the selectivity is poor, the equipment cost is high, and the operating pressure is high, which is not conducive to industrial production