Zanthoxylum oil production process

Abstract

The invention relates to a process for preparing zanthoxylum oil, which comprises the steps of choosing materials, preparing fresh pricklyash extract, and making the final zanthoxylum oil product. In the making process, no heating step is needed.

Description

Technical field [0001] The invention relates to a production process of condiments, in particular to a production process of prickly ash oil. Background technique [0002] Usually pepper oil is made by the following methods: [0003] 1. The oil-soluble method (oil immersion method, oil pouring method) is a traditional method of producing pepper oil, which is used by most domestic pepper oil factories. The method is: put the pepper directly into the hot edible vegetable oil and seal it. Or put the peppercorns into a container with a hole diameter smaller than the diameter of the peppercorns, slowly pour hot edible vegetable oil into the container, fry the aroma, and dissolve the active ingredients in the oil to obtain the peppercorn oil. [0004] The limitations of the above method are relatively large, mainly because the oil temperature (120-180° C.) is not easy to control. If the temperature is too high, the aroma and numb components in the pepper are easily volatilized, ...

AI Technical Summary

Problems solved by technology

Although the Zanthoxylum bungeanum oil produced by this method is of good quality, it has the following defects: one is that in the Zanthoxylum bungeanum picking season, the amount of fresh peppers processed daily using this method is limited.

The temperature of this method is 35-40°C, the time for one extraction is about 5 hours, and the maximum daily processing capacity is no more than 3 tons, so this method is not suitable for large-scale production in the early harvest season of pepper

The second is that when this method is used to extract fresh pepper, the peel of the pepper and the seeds of the pepper (the seeds of the pepper contain a certain amount of oil, but its acid value is high and has a bitter taste) are crushed or pressed into tablets, resulting in an increase in the acid value of the product and a change in the flavor

The third is that its production conditions and corresponding labor protection measures are strict (the extraction vessel belongs to the third type of pressure vessel), and expensive and special equipment is required (3×500L extraction equipment is about 6 million yuan), so the method is limited in application.

[0009] In addition, there is still a distillation method to prepare pepper oil, but this method has been eliminated

The traditional frying process used makes the aroma, freshness, and taste components and nutrients in the pepper suffer from high-temperature damage and loss, resulting in poor quality of the product (pepper oil) and peculiar smell