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Preparation method of first-round Zanthoxylum armatum oil

A technology of rattan pepper and rattan pepper, which is applied in the field of preparation of rattan pepper oil, can solve the problems of large damage, poor aroma and numbing taste of rattan pepper oil, and long preparation time, so as to reduce the loss of flavor substances and achieve a rich and delicate fragrance Flavor and numbing taste, beneficial to industrial production

Pending Publication Date: 2022-02-25
HONGYA YAOMAZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Rattan pepper has a strong aroma and numbness, and it is often eaten directly or seasoned, but there are also problems such as volatile flavor substances and uneven distribution of numbness
The preparation method adopted in the existing rattan pepper oil industry is as follows: firstly, there are limitations to the stirring of the raw materials during processing, the stirring range is not enough, and the raw materials cannot be turned over and heated evenly; secondly, the oil is continuously heated during processing to prepare A long time will lead to the loss of flavor components; and the temperature is not easy to control during processing. If the temperature is too high, it will produce a burnt smell, making the prepared rattan pepper oil less flavorful or mixed with other flavors, and the fragrance is not pure.
The damage to the volatile components in the rattan pepper fruit is relatively large, and most of the aroma substances are emitted during the processing, resulting in poor aroma and numbness of the rattan pepper oil product, so the preparation method needs to be improved

Method used

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  • Preparation method of first-round Zanthoxylum armatum oil
  • Preparation method of first-round Zanthoxylum armatum oil
  • Preparation method of first-round Zanthoxylum armatum oil

Examples

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preparation example Construction

[0033] A kind of preparation method of capsicum rattan pepper oil, comprises the following steps:

[0034] 1) material selection: take freshly picked fresh rattan pepper as raw material, and process it through selection and impurity removal;

[0035] 2) Stirring extraction: put the rattan pepper processed in step 1) into the extractor, inject the heated rapeseed oil into the extractor equipped with fresh rattan pepper while it is hot, and use the spiral back and forth stirring method to carry out Stirring and extraction;

[0036] 3) Filtration: the rattan pepper oil processed by stirring and leaching is transported to the filter and slag removal equipment through pipelines to filter and remove slag;

[0037] 4) Cooling: the rattan pepper oil after filtering is transported to cooling equipment through pipelines for cooling.

[0038] Preferably, in step 2), the mass ratio of rattan pepper to rapeseed oil is 1:1.5-2.5, more preferably 1:2.

[0039] Preferably, in step 2), the ...

Embodiment 1

[0052]A kind of preparation method of touxiang rattan pepper oil, carries out according to the following steps:

[0053] 1) material selection: take freshly picked fresh rattan pepper as raw material, and process it through selection and impurity removal;

[0054] 2) Stirring and extraction: Put the rattan pepper treated in step 1) into the extractor, inject the rapeseed oil heated to about 240°C into the extractor equipped with fresh rattan pepper while it is hot, and use the spiral to reciprocate The stirring method was used for stirring and leaching for 90 minutes; the mass ratio of rattan pepper and rapeseed oil was 1:2.5.

[0055] 3) Filtration: The rattan pepper oil treated by stirring and leaching is transported to the filter and slag removal equipment through pipelines to filter and remove slag; the filter and slag removal is filtered by a 200-mesh filter screen.

[0056] 4) Cooling: the filtered rattan pepper oil is transported to cooling equipment through pipelines ...

Embodiment 2

[0060] A kind of preparation method of touxiang rattan pepper oil, carries out according to the following steps:

[0061] 1) material selection: take freshly picked fresh rattan pepper as raw material, and process it through selection and impurity removal;

[0062] 2) Stirring and extraction: Put the rattan pepper treated in step 1) into the extractor, inject the rapeseed oil heated to 200°C into the extractor equipped with fresh rattan pepper while it is hot, and stir back and forth with a spiral The method of stirring and extracting for 70min; the mass ratio of rattan pepper and rapeseed oil is 1:2.

[0063] 3) Filtration: The rattan pepper oil treated by stirring and leaching is transported to the filter and slag removal equipment through pipelines to filter and remove slag; the filter and slag removal is filtered by a 200-mesh filter screen.

[0064] 4) Cooling: the filtered rattan pepper oil is transported to cooling equipment through pipelines and cooled to 30°C to obta...

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Abstract

The invention belongs to the technical field of zanthoxylum armatum oil production and processing, and particularly relates to a preparation method of first-round zanthoxylum armatum oil. The method comprises the following steps: 1) material selection: selecting newly picked fresh zanthoxylum armatum as a raw material, and carrying out sorting and impurity removal treatment on the zanthoxylum armatum; 2) stirring and extracting: putting the zanthoxylum armatum treated in the step 1) into an extraction machine, injecting heated rapeseed oil into an extraction machine filled with fresh zanthoxylum armatum while the rapeseed oil is still hot, and stirring and extracting in a spiral back-and-forth stirring manner; 3) filtering: conveying the zanthoxylum armatum oil subjected to stirring and leaching treatment to filtering and deslagging equipment through a pipeline, and filtering and deslagging; and 4) cooling: conveying the filtered zanthoxylum armatum oil to cooling equipment through a pipeline, and cooling to obtain the zanthoxylum armatum oil. By adopting the method disclosed by the invention, the loss of volatile components can be reduced to a great extent, the fragrance and the numb taste of the fresh zanthoxylum armatum are fully extracted by a stirring extraction method, and the first-round zanthoxylum armatum oil which is rich in fresh scent and lingering in numb taste is obtained.

Description

technical field [0001] The invention belongs to the technical field of production and processing of rattan pepper oil, and specifically relates to a preparation method of rattan pepper oil. Background technique [0002] Rattan pepper, Chinese name: Zhuye Zanthoxylum bungeanum; because of its scattered branches and leaves, extending like a vine, it is called rattan pepper. Its fruit is emerald green in color, covered with bumps, rich in oil, and the fruit has obvious fragrance, tingling and spicy taste, and is a traditional Chinese medicine and edible condiment. The main components of rattan pepper are: volatile oil substances, amide substances, alkaloids, coumarin, lignans, etc.; rattan pepper peel is rich in numb substances produced by chain unsaturated fatty amides, with sanshool as the main ingredient. For example, it has a strong irritant; at the same time, the volatile components in the peel, that is, the volatile oil, constitutes the main component of its fragrance. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/10C11B3/00A23L27/10
CPCC11B1/04C11B1/10C11B3/008A23L27/10
Inventor 赵麟文成刚代倩朱翔谢天芳
Owner HONGYA YAOMAZI FOOD