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Zanthoxylum oil with cooked and fragrant flavor and preparation method of zanthoxylum oil

A technology of prickly ash oil and prickly ash oleoresin, which is applied in the production of edible oil/fat, fat oil/fat, and fat production, can solve the problems of shortening the product warranty period, high oil peroxide value, increasing health risks, etc., and achieves rich processing. method, the effect of low peroxide value and simple processing method

Pending Publication Date: 2022-04-15
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this kind of pepper oil has a cooked aroma, it lacks numbness, and due to high temperature and long-term heating, the oil peroxide value is high, which increases health risks and shortens the product warranty period.

Method used

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  • Zanthoxylum oil with cooked and fragrant flavor and preparation method of zanthoxylum oil
  • Zanthoxylum oil with cooked and fragrant flavor and preparation method of zanthoxylum oil
  • Zanthoxylum oil with cooked and fragrant flavor and preparation method of zanthoxylum oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] This embodiment relates to a kind of prickly ash oil with cooked fragrance flavor, and its preparation method comprises the following steps:

[0046] 1) Extract 130 g of Zanthoxylum bungeanum through supercritical extraction at an extraction pressure of 25 MPa and an extraction temperature of 45°C for 4 hours to obtain 11 g of Zanthoxylum bungeanum oleoresin and 100 g of debittered Zanthoxylum bungeanum residue;

[0047] 2) heating the debittering pepper residue to 100°C and frying for 10 minutes;

[0048] 3) Heat the soybean oil to 160°C, keep it warm for 5 minutes, add 100 g of the debittered Zanthoxylum bungeanum residue obtained in step 2), and cool down to 80°C after stirring for 15 minutes; the mixed product is filtered through a 300-mesh filter cloth to obtain the oil product 1 and feed residue, feed The slag is passed through a centrifuge at a speed of 3000r / h and centrifuged for 40min to obtain the pepper residue and oil product 2; after the oil product 1 and 2...

Embodiment 2

[0052] This embodiment relates to a kind of prickly ash oil with cooked fragrance flavor, and its preparation method comprises the following steps:

[0053] 1) After 130g of Zanthoxylum bungeanum was subjected to supercritical extraction at an extraction pressure of 25MPa and an extraction temperature of 45°C, after extraction for 6 hours, 12.5g of Zanthoxylum bungeanum oleoresin and 100g of debittered Zanthoxylum bungeanum residue were obtained;

[0054] 2) heating the debittering pepper residue to 80°C and frying for 5 minutes;

[0055] 3) Heat 300g of soybean oil to 100°C, heat it for 2 minutes, add 100g of the debittered Zanthoxylum bungeanum residue, stir for 8 minutes, and cool down to 70°C; the mixed product is filtered through a 100-mesh filter cloth to obtain oil product 1 and slag, and the slag is passed through Centrifuge, rotating speed 3000r / h,

[0056] This embodiment relates to a kind of prickly ash oil with cooked fragrance flavor, and its preparation method c...

Embodiment 3

[0062] This embodiment relates to a kind of prickly ash oil with cooked fragrance flavor, and its preparation method comprises the following steps:

[0063] 1) Take 130g of Zanthoxylum bungeanum and extract 11.8g of Zanthoxylum bungeanum oleoresin and 100g of Zanthoxylum bungeanum residue 100g after supercritical extraction at an extraction pressure of 25MPa and an extraction temperature of 45°C for 5 hours;

[0064] 2) heating the debittering pepper residue to 85°C and frying for 7 minutes;

[0065] 3) Heat 400g of soybean oil to 140°C, heat it for 3 minutes, add 100g of Zanthoxylum bungeanum residue, stir for 10 minutes and cool down to 75°C; the mixed product is filtered through a 300-mesh filter cloth to obtain oil product 1 and material residue, which is passed through a centrifuge at a speed of Centrifuge at 3000r / h for 10min to obtain Zanthoxylum bungeanum oil residue and oil product 2; after the oil product 1 and 2 are mixed evenly, use 10g of positively charged diatom...

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Abstract

The invention relates to the technical field of food processing, in particular to zanthoxylum oil with cooked and fragrant flavor and a preparation method thereof, and the zanthoxylum oil with cooked and fragrant flavor is prepared by mixing zanthoxylum oleoresin and zanthoxylum extract oil according to the mass ratio of 1: (0.5-1.5); the zanthoxylum oil resin is extracted by the following method: performing supercritical treatment on zanthoxylum by taking carbon dioxide as fluid, controlling the temperature to be 35-55 DEG C, the extraction pressure to be 15-25 MPa and the extraction time to be 4-6 hours; the Chinese prickly ash extract oil is obtained by extracting a Chinese prickly ash material with vegetable oil. The zanthoxylum oil processed by the method disclosed by the invention has ideal cooked and fragrant flavor and spicy flavor, low peroxide value and long shelf life, and the processing method disclosed by the invention is simple and convenient and can be industrially popularized on a large scale.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to prickly ash oil with cooked aroma and flavor and a preparation method thereof. Background technique [0002] Zanthoxylum bungeanum Maxim is a plant of the genus Zanthoxylum L in the family Rutaceae, mainly distributed in East Asia and North America, and widely distributed in my country. As a traditional Chinese medicinal material, Zanthoxylum bungeanum has a long history of medicinal use. It has the functions of warming the middle and relieving pain, killing insects and relieving itching. For epigastric cold pain, vomiting and diarrhea, worm accumulation abdominal pain, external treatment of eczema, pruritus vulvae. [0003] Most of the amides in Zanthoxylum genus are chain unsaturated fatty amides, among which sanshools are the main source of the numbing flavor of Zanthoxylum bungeanum. [0004] Zanthoxylum bungeanum oil, as an essential condiment, is in gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04C11B1/10C11B1/04A23L27/10
Inventor 张晶晶齐立军魏占姣高伟武亚明
Owner CHENGUANG BIOTECH GRP CO LTD