Hot processing method of zanthoxylum armatum oil

Abstract

The invention discloses a hot processing method of zanthoxylum armatum oil. The hot processing method comprises the following steps: S100, feeding; s200, the reaction kettle is heated, the temperature, monitored by the temperature sensor, of the reaction kettle is increased to the preset highest temperature h, h is larger than or equal to 115 DEG C and smaller than or equal to 135 DEG C, when the temperature of the reaction kettle is h, the preset duration t is kept, and t is larger than or equal to 5 min and smaller than or equal to 15 min; s300, n times of flash evaporation are conducted on the reaction kettle through a flash evaporation unit, n is larger than or equal to 1 and smaller than or equal to 5, and flash evaporation is stopped when the number of times of flash evaporation reaches n or drainage weighing is conducted when flash evaporation is opened, and the obtained drainage amount reaches 25% of the putting amount of the chilled and fresh rattan pepper; s400, the reaction kettle starts to conduct atmospheric distillation at the temperature of 100 DEG C, water is drained in real time, and when the atmospheric distillation time reaches 1 hr or the current accumulated total water drainage amount reaches 55% of the putting amount of the chilled and fresh rattan pepper, the step S500 is executed; and S500, cooling the reaction kettle, discharging and filtering to obtain the zanthoxylum armatum oil. The extraction rate of flavor substances in the raw materials can be increased, so that the product has better flavor.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and particularly relates to a hot processing method of rattan pepper oil. BACKGROUND

[0002] A traditional rattan pepper oil production process generally adopts the following method: salad oil or rapeseed oil is heated to above 220 DEG C, then the scalding oil is poured on the rattan pepper, and then the rattan pepper is cooked for 1 hour, naturally cooled and stewed for 2 hours, and finally filtered and separated to obtain the product. The flavor substance extraction efficiency of this method is low, and a large amount of smoke is generated during the oil pouring process. Fresh raw materials have a high water content, and when they are subjected to high-temperature oil boiling, there is a safety hazard. Since the process is relatively extensive, it is not conducive to digitalization and energy saving and consumption reduction.

[0003] In addition, in actual production, after the reaction kettle reaches the preset highest temperature of the process, the temperature fluctuation is too large, and the positive deviation is sometimes as high as 5 DEG C, and the negative deviation is sometimes as high as -2 DEG C, which directly affects the flavor and form of the product. The temperature difference between the reaction kettle and the interlayer is too large, and the pot is easily burnt. SUMMARY

[0004] In view of the above problems, the present application provides a hot processing method of rattan pepper oil, which can improve the extraction rate of flavor substances in raw materials and make the product have good flavor.

[0005] In order to achieve the purpose of the present application, the following scheme is adopted: A hot processing method of rattan pepper oil adopts a pressure pulse heat processing system, the system includes a reaction kettle with a interlayer, and a flash evaporation unit connected with the reaction kettle, a temperature sensor is arranged in the reaction kettle, the interlayer of the reaction kettle is connected with an external steam input through a proportional valve and a pneumatic on-off valve in sequence, and the method comprises the following steps: S100: feeding into the reaction kettle, the ratio of ice fresh rattan pepper to oil is 1:2; S200: opening the proportional valve completely, and opening the pneumatic on-off valve to heat the reaction kettle, so that the temperature sensor monitors that the temperature of the reaction kettle rises to a preset highest temperature h, 115 DEG C <= h <= 135 DEG C, and the temperature of the reaction kettle is h for a preset duration t, 5 min <= t <= 15 min; S300: n times of flash distillation are performed on the reaction kettle by the flash distillation unit, 1≤n≤5, n is an integer, the pressure in the kettle at the end of each flash distillation is restored to one atmosphere, when the pressure difference between the pressure in the kettle and the atmospheric pressure is greater than a preset high critical value, one or two closed flash distillations are first performed, and then open flash distillation is performed, or even two closed flash distillations and one open flash distillation; when the pressure difference between the pressure in the kettle and the atmospheric pressure is less than a preset low critical value, negative pressure closed flash distillation is performed to discharge water, and then open flash distillation is performed to restore the system pressure to normal pressure, the weight of the discharged water is measured each time the open flash distillation is performed, and if the amount of discharged water has reached 25% of the amount of ice-fresh prickly ash put in before the number of flash distillations reaches n times, the flash distillation is stopped and S400 is directly performed, and in S300, if the number of flash distillations is greater than one, the preset flash distillation temperature of the first time is the highest, and the preset temperature of the subsequent temperature-increasing flash distillation is gradually reduced or kept constant; S400: the reaction kettle starts normal pressure distillation at a temperature of 100°C, and real-time water is discharged, when the normal pressure distillation time reaches 1 hr or the current total amount of discharged water reaches 55% of the amount of ice-fresh prickly ash put in, S500 is performed; S500: the reaction kettle is naturally cooled, and the temperature is reduced to 80°C to discharge the material, and prickly ash oil is obtained by filtration.

[0006] Further, in S200, before the temperature of the reaction kettle is increased to the preset highest temperature h, when the temperature of the reaction kettle reaches a preset temperature control starting temperature p, the opening degree of the proportional valve is started to be reduced, h-20℃≤p≤h-10℃, when the temperature of the reaction kettle first reaches a preset temperature control ending temperature q, the opening degree of the proportional valve is stopped to be adjusted, h-4℃≤q≤h-2℃, and a preset opening degree k of the proportional valve at the time of stopping adjustment is set, 10%≤k≤20%, and when the temperature of the reaction kettle first reaches q, the pneumatic on-off valve starts an intermittent heating mode, the intermittent heating mode is continuously executed in a cycle: the pneumatic on-off valve is opened for a preset opening time a and closed for a preset closing time b, 5s≤a≤8s, 7s≤b≤10s, when the temperature of the reaction kettle reaches h-d, the intermittent heating mode is immediately suspended, d is a preset first critical temperature difference, 0.1℃≤d≤0.2℃, the pneumatic on-off valve is normally closed when the intermittent heating mode is suspended, and when the temperature of the reaction kettle reaches h, the t time is started to be calculated, whenever the temperature of the reaction kettle decreases to h-d, the intermittent heating mode is started, and whenever the temperature of the reaction kettle rises to h-e, the intermittent heating mode is suspended, e is a preset second critical temperature difference, 0.2℃≤e≤0.4℃.

[0007] Further, when the temperature of the reaction kettle is in the process from the preset temperature control starting temperature p to the preset temperature control ending temperature q, the proportional valve is uniformly adjusted for a preset number of times x of proportional valve adjustment as the temperature decreases, each time the opening degree of the proportional valve is reduced by the same proportion, and the value of the opening degree reduction is k(q-p+1) / x.

[0008] The beneficial effects of this technical solution are as follows: 1. The thermal processing method for Sichuan pepper oil in this application utilizes a heat preservation process in a closed system, ensuring that the actual extraction time of the required flavor substances at a high temperature of greater than 110°C is longer than that of traditional methods; the pressure pulse caused by flash evaporation has the effect of breaking the cell wall or expanding the capillaries on the surface of the tissue, which significantly improves the efficiency of flavor substances migrating outward from the inside of the raw material tissue; the flavor can be controlled to achieve the expected result by controlling the maximum temperature, the heat preservation time at the maximum temperature, and the total amount of water drained during the pressure pulse.

[0009] 2. By focusing on controlling the maximum temperature and the holding time at the maximum temperature, the internal temperature of the raw material is made consistent with the apparent temperature inside the vessel, and the temperature and time conditions for gas decomposition are fully met. Controlling the number of pressure pulses and the cumulative water discharge during the pressure pulses is crucial for controlling the degree of gas discharge and maintaining the desired flavor. Subsequent control of atmospheric distillation time and water discharge directly affects the extraction rate; the more water discharged, the higher the concentration.

[0010] 3. By using proportional valves and pneumatic switching valves to maintain the reactor at its highest temperature, the temperature fluctuation range can be controlled within ±1℃. This method is simple in structure and requires few control components. Attached Figure Description

[0011] Figure 1 The flowchart illustrates the main steps of the hot processing method for Sichuan pepper oil according to an embodiment of this application.

[0012] Figure 2 A basic structural diagram of the pressure pulse heat treatment system according to an embodiment of this application is shown.

[0013] Figure 3 The test results for the temperature control mode are shown. Figure 1 .

[0014] Figure 4 The test results for the temperature control mode are shown. Figure 2 .

[0015] Figure 5 The test results for the temperature control mode are shown. Figure 3 . Detailed Implementation

[0016] To make the objectives, technical solutions and advantages of this application clearer, the implementation methods of this application will be described in detail below. However, the embodiments described in this application are only some embodiments of this application, and not all embodiments.

[0017] like Figure 1 The main steps of a hot processing method for Sichuan pepper oil are shown, which employs, as follows: Figure 2The pressure pulse thermal processing system shown in the figure shows the basic structure of the system, including the reactor with interlayer, and the flash unit connected with the reactor, the temperature sensor is arranged in the reactor, and the interlayer of the reactor is connected with the external steam input through the proportional valve and the pneumatic on-off valve.

[0018] The hot processing method of rattan pepper oil is implemented in the following steps: S100: feeding into the reactor, the ratio of ice-fresh rattan pepper to oil is 1:2, and the oil is salad oil or first-class rapeseed oil; S200: fully open the proportional valve, and open the pneumatic on-off valve to heat the reactor, so that the temperature sensor monitors the reactor temperature to rise to a preset maximum temperature h, 115℃≤h≤135℃, and the reactor temperature is h for a preset duration t, 5min≤t≤15min; Specifically, before the reactor temperature is raised to the preset maximum temperature h, when the reactor temperature reaches the preset temperature control starting temperature p, the opening degree of the proportional valve is reduced, h-20℃≤p≤h-10℃, when the reactor temperature first reaches the preset temperature control ending temperature q, the opening degree of the proportional valve is stopped, h-4℃≤q≤h-2℃, and the opening degree k of the proportional valve when the adjustment is stopped is preset, 10%≤k≤20%, and when the reactor temperature first reaches q, the pneumatic on-off valve starts the intermittent heating mode, the intermittent heating mode is continuously executed: opening the pneumatic on-off valve for a preset opening time a and closing the pneumatic on-off valve for a preset closing time b, 5s≤a≤8s, 7s≤b≤10s, when the reactor temperature reaches h-d, the intermittent heating mode is immediately suspended, d is a preset first critical temperature difference, 0.1℃≤d≤0.2℃, and the pneumatic on-off valve is normally closed when the intermittent heating mode is suspended, and when the reactor temperature reaches h-d, the intermittent heating mode is started, and when the reactor temperature rises to h-e, the intermittent heating mode is suspended, e is a preset second critical temperature difference, 0.2℃≤e≤0.4℃; More specifically, during the process from the preset temperature control starting temperature p to the preset temperature control ending temperature q, the proportional valve is uniformly adjusted for a preset number of times x as the temperature decreases, and each time the opening degree of the proportional valve is reduced by the same proportion, and the opening degree reduction value is k(q-p+1) / x; S300: The reactor undergoes n flash evaporations via a flash evaporation unit, where 1 ≤ n ≤ 5, and n is an integer. At the end of each flash evaporation, the pressure inside the reactor must be restored to one atmosphere. If the pressure difference between the reactor and atmospheric pressure is too large, a closed flash evaporation followed by an open flash evaporation is required, or even two closed flash evaporations followed by one open flash evaporation (direct open flash evaporation would cause oil spraying). If the pressure difference between the reactor and atmospheric pressure is too small, a negative pressure closed flash evaporation can be performed to remove a large amount of water. At this time, the system temperature may drop below 100°C. Then, an open flash evaporation is used to restore the system pressure to atmospheric pressure. Therefore, one complete flash evaporation is the entire process of restoring the reactor pressure to atmospheric pressure. Each time flash steaming is started, the water volume is drained and weighed. If the water volume reaches 25% of the amount of fresh Sichuan peppercorns added before the number of flash steaming cycles reaches n, then flash steaming should be stopped and S400 should be executed directly. To ensure the fresh aroma of the raw materials, the first flash steaming temperature should be set to the highest. The preset temperature for subsequent flash steaming can be gradually reduced, or the flash steaming can be started at a relatively low temperature. Moreover, a heat preservation process is not necessarily required before starting. This is because the first flash steaming mainly removes the unique odorous gases produced by the heating of the raw materials, and the amount of water removed is relatively small. The amount of water removed increases significantly when the second flash steaming begins. S400: The reactor starts atmospheric distillation at 100℃, draining water in real time. When the atmospheric distillation time reaches 1 hour or the current cumulative total drainage reaches 55% of the amount of fresh Sichuan peppercorns added, execute S500. S500: The reactor is naturally cooled, and the material is discharged when the temperature drops to 80℃. The filtered product is then used to obtain Sichuan pepper oil.

[0019] The following detailed description of the above-mentioned hot processing method for Sichuan pepper oil is based on multiple actual experiments. In these experiments, the temperature control parameters used in the S200 process for raising the reactor temperature to the preset maximum temperature h and maintaining the maximum temperature are as follows: p=h-11℃, q=h-3℃, k=10%, x=9, a=6s, b=8s, d=0.1℃, e=0.2℃. In other words, the proportional valve opening begins to decrease when 11℃ away from the highest temperature, and stops adjusting when 3℃ away from the highest temperature. Its minimum opening is set to 10%. This process is repeated 9 times, with each adjustment increasing the opening by 10% ((h-3)-(h-11)+1) / 9=10%. Specifically: the proportional valve opens 90% when 11℃ away from the highest temperature, 80% when 10℃ away, 70% when 9℃ away, 60% when 8℃ away, 50% when 7℃ away, 40% when 6℃ away, 30% when 5℃ away, 20% when 4℃ away, and 10% when 3℃ away. This means the intermittent heating mode uses a continuous cycle of opening the pneumatic switch valve for 6 seconds and closing it for 8 seconds. During the initial heating process, when the reactor temperature reaches 0.1℃ below the maximum temperature, the intermittent heating mode is immediately paused. After the pause, the steam will cause the system temperature to continue to rise due to inertia, slightly exceeding h, before decreasing and entering a holding period. During the holding period at the maximum temperature, whenever the reactor temperature drops to 0.1℃ below the maximum temperature, the intermittent heating mode is activated. Initially, the temperature will continue to decrease due to inertia, rising again when it reaches approximately 0.4℃ below the maximum temperature. Whenever the reactor temperature rises to 0.2℃ below the maximum temperature, the intermittent heating mode is paused. Similarly, after the pause, the temperature will rise due to inertia again, then decrease, and so on. The intermittent heating mode is continuously activated and paused during the temperature holding process, maintaining a fluctuation range within ±1℃ throughout the entire process. Separate tests were also conducted on the above temperature control mode, and the results are as follows: Figure 3~Figure 5 As shown, relatively stable temperature control was achieved for different weights, temperatures, and materials, with small temperature fluctuations at the highest temperature point.

[0020] Based on the above-mentioned temperature control of the reactor, the following is a further explanation of the experiment. The raw materials for producing Sichuan pepper oil include 2.5 kg of chilled Sichuan pepper. Because Sichuan pepper is harvested from June to August each year, a large amount of Sichuan pepper cannot be processed in time and must be steamed to kill the green, then flash-frozen and stored in a -18℃ freezer. Therefore, chilled Sichuan pepper was used in this extraction experiment. 5 kg of first-grade rapeseed oil was also used as raw material. All chilled Sichuan pepper had the same degree of numbing sensation. The experiment will use a UV spectrophotometer to compare the final product's numbing sensation with the standard sample to calculate the extraction rate of the numbing substances. In addition, staff will taste the product to obtain the flavor results.

[0021] The specific details of the experiment are shown in the table below: Serial number Maximum temperature h (℃) Retention time at temperature h (min) S300 test operation S400 test operation Results 1 125 5 Flash distillation 2 times, preset end temperature of each flash distillation 90℃, cumulative drainage 440g Atmospheric distillation 1 hr, total drainage 760g Extraction rate 92.40%, strong kaffir lime flavor 2 135 5 Flash distillation 1 time, preset end temperature of each flash distillation 100℃, cumulative drainage 480g Atmospheric distillation 1 hr, total drainage 990g Extraction rate 92.89%, strong kaffir lime flavor 3 130 5 Flash distillation 4 times, preset end temperature of each flash distillation 110℃, cumulative drainage 540g Atmospheric distillation 1 hr, total drainage 820g Extraction rate 91.02%, strong kaffir lime flavor 4 130 15 Flash distillation 5 times, preset end temperature of each flash distillation 100℃, during the 5th flash distillation, the cumulative drainage has reached 25% of the ice fresh kaffir lime, i.e. 625g, so the last flash distillation is terminated in advance Atmospheric distillation preset time 1 hr, during the atmospheric distillation, the drainage has reached 55% of the ice fresh kaffir lime, i.e. 1375g, so the distillation is terminated in advance Extraction rate 96.20%, strong kaffir lime flavor The results above show that the hot processing method for Sichuan pepper oil proposed in this application, with all process parameters within the range of the method, can achieve a high extraction rate of flavor substances, exceeding 90% in each test, and the product has a good flavor.

[0022] In addition, the staff conducted a comparative experiment using the same raw materials and traditional processes, and the results are shown in the table below: Serial number Oil temperature (℃) Oil spraying time (min) Cooking time (min) Results 1 220 15 60 Extraction rate 85.93%, strong kaffir lime dry flavor, but weak fragrance 2 175 25 60 Extraction rate 65.92%, weak flavor The comparison results show that even with higher oil temperatures and / or longer pouring times, the traditional oil-pouring process, although seemingly very hot, experiences a significant drop in temperature upon contact with the Sichuan peppercorns. The actual high-temperature extraction time is not long, resulting in low extraction efficiency of flavor compounds. Furthermore, this method generally has a weaker quenching effect, leading to a weaker final flavor profile in the seasoning product.

[0023] The above are only some of the embodiments listed in this application and are not intended to limit this application.

Claims

1. A method for thermal processing of Sichuan pepper oil, characterized in that, A pressure pulse heat treatment system is employed, comprising a jacketed reactor and a flash evaporation unit connected to the reactor. A temperature sensor is installed inside the reactor. The jacket of the reactor receives external steam input sequentially through a proportional valve and a pneumatic switching valve. The method includes the following steps: S100: Feed materials into the reactor, the ratio of fresh Sichuan peppercorns to oil is 1:2; S200: Fully open the proportional valve and open the pneumatic switch valve to heat the reactor, raising the reactor temperature monitored by the temperature sensor to the preset maximum temperature h, 115℃≤h≤135℃, and maintain the reactor temperature at h for a preset duration t, 5min≤t≤15min; S300: The reactor undergoes n flash evaporations via a flash evaporation unit, where 1 ≤ n ≤ 5 and n is an integer. At the end of each flash evaporation, the pressure inside the reactor is restored to one atmosphere. When the pressure difference between the reactor and atmospheric pressure is greater than the preset high critical value, one or two closed flash evaporations must be performed before open flash evaporation, or even two closed flash evaporations followed by one open flash evaporation. When the pressure difference between the reactor and atmospheric pressure is less than the preset low critical value, negative pressure closed flash evaporation is performed to drain the water. Then, open flash evaporation is used to restore the system pressure to atmospheric pressure. The water is drained and weighed each time open flash evaporation is performed. If the amount of water drained reaches 25% of the amount of fresh Sichuan peppercorns added before the number of flash evaporations reaches n, then flash evaporation is stopped and S400 is executed directly. In S300, if the number of flash evaporations is greater than one, the preset temperature of the first flash evaporation is the highest, and the preset temperature of subsequent flash evaporations gradually decreases or remains constant. S400: The reactor starts atmospheric distillation at 100℃, draining water in real time. When the atmospheric distillation time reaches 1 hour or the current cumulative total drainage reaches 55% of the amount of fresh Sichuan peppercorns added, execute S500. S500: The reactor is naturally cooled, and the material is discharged when the temperature drops to 80℃. The filtered product is then used to obtain Sichuan pepper oil.

2. The method for heat-processing Sichuan pepper oil according to claim 1, characterized in that, In S200, before the reactor temperature rises to the preset maximum temperature h, when the reactor temperature reaches the preset temperature control start temperature p, the opening of the proportional valve begins to decrease, h-20℃≤p≤h-10℃. When the reactor temperature first reaches the preset temperature control end temperature q, the adjustment of the proportional valve opening stops, h-4℃≤q≤h-2℃, and the preset proportional valve opening k at the stop adjustment is set, 10%≤k≤20%. Furthermore, when the reactor temperature first reaches q, the pneumatic switching valve starts the intermittent heating mode, which is continuously executed in a cycle: opening the pneumatic switching valve for a preset opening time a. The pneumatic switch valve is closed by a preset closing time b, where 5s≤a≤8s and 7s≤b≤10s. When the reactor temperature reaches hd, the intermittent heating mode is immediately suspended. d is the preset first critical temperature difference, 0.1℃≤d≤0.2℃. The pneumatic switch valve is normally closed when the intermittent heating mode is suspended. Within the time t calculated from when the reactor temperature reaches h, the intermittent heating mode is started whenever the reactor temperature drops to hd, and the intermittent heating mode is suspended whenever the reactor temperature rises back to he. e is the preset second critical temperature difference, 0.2℃≤e≤0.4℃.

3. The method for heat-processing Sichuan pepper oil according to claim 2, characterized in that, During the process of the reactor temperature decreasing from the preset temperature control start temperature p to the preset temperature control end temperature q, the proportional valve is adjusted uniformly for a preset number of times x as the temperature decreases. Each time, the opening degree of the proportional valve is reduced by the same proportion, and the value of the reduction in opening degree is k(q-p+1) / x.

4. The method for heat-processing Sichuan pepper oil according to claim 3, characterized in that, p=h-11℃, q=h-3℃, k=10%, x=9.

5. The method for heat-processing Sichuan pepper oil according to claim 2, characterized in that, a=6s, b=8s.

6. The method for heat-processing Sichuan pepper oil according to claim 2, characterized in that, d=0.1℃, e=0.2℃.

7. The method for hot processing Sichuan pepper oil according to claim 1, characterized in that, In S200, the preset maximum temperature h is 125℃.

8. The method for hot processing Sichuan pepper oil according to claim 1, characterized in that, In S200, the preset duration t is 5 minutes.

9. The method for heat-processing Sichuan pepper oil according to claim 1, characterized in that, In S300, w=100℃.

10. The method for heat-processing Sichuan pepper oil according to claim 1, characterized in that, The oil used is salad oil or first-grade rapeseed oil.

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