Preparation method of zanthoxylum oil and zanthoxylum oil

Abstract

The present disclosure relates to the technical field of agricultural product processing, and provides a preparation method of pepper oil, which comprises the following steps: washing fresh pepper raw materials to remove impurities, air-drying to remove surface moisture, immersing in first edible oil, first heat preservation leaching to obtain first extracted oil and oil pepper; centrifuging the oil pepper to obtain centrifugal oil and centrifugal oil pepper; mixing the centrifugal oil with the first extracted oil to obtain first pepper oil; crushing the centrifugal oil pepper to obtain crushed oil pepper; adding second edible oil to the crushed oil pepper and heating, second heat preservation leaching to obtain second extracted oil and oil pepper residue; pressure filtering the oil pepper residue and standing for precipitation to obtain pressure filtered oil; mixing the pressure filtered oil with the second extracted oil to obtain second pepper oil; and mixing the second pepper oil with the first pepper oil, thereby obtaining the pepper oil. The present disclosure also provides the pepper oil prepared by the above preparation method. The present disclosure can at least ensure the quality of the pepper oil, improve the extraction rate of numbing substances and the comprehensive utilization rate of pepper raw materials, and reduce the production cost.

Description

TECHNICAL FIELD

[0001] The present disclosure relates to the technical field of agricultural product processing, for example to a preparation method of Zanthoxylum oil and Zanthoxylum oil. BACKGROUND

[0002] Zanthoxylum is a small deciduous tree of Rutaceae and Zanthoxylum, which is a kind of economic forest crop with medicinal and edible properties. There are more than 30 species of Zanthoxylum in the world, and it is widely planted in China, especially in the southwest region. There are Zanthoxylum bungeanum Maxim. (also known as red Zanthoxylum) and Zanthoxylum armatum DC. (also known as bamboo leaf Zanthoxylum or green Zanthoxylum), etc. The main product of Zanthoxylum is fruit, which has a unique spicy flavor.

[0003] Zanthoxylum oil is the most common Zanthoxylum processed product at present. The processing technology is usually to extract the spicy substances and aroma substances in fresh Zanthoxylum using edible oil to obtain Zanthoxylum oil with Zanthoxylum flavor and spicy flavor. The spicy substances extracted from fresh Zanthoxylum are mainly amide compounds, including more than 30 kinds of α-sanshool, β-sanshool, γ-sanshool, hydroxy-α-sanshool and hydroxy-β-sanshool, most of which are chain unsaturated fatty amides, which are soluble in hot ethanol and benzene, slightly soluble in water, insoluble in petroleum ether, and the solubility in edible oil is affected by the polarity of edible oil, and there is a difference in solubility. However, when preparing Zanthoxylum oil by using the above process, the extraction rate of flavor substances (such as spicy substances and aroma substances) in fresh Zanthoxylum is low, especially the extraction rate of spicy substances, which is the most important quantitative indicator of product quality, is generally only about 40% to 60%.

[0004] In this regard, some studies attempt to use different extraction methods, such as CO2 supercritical extraction. The method of CO2 supercritical extraction can effectively improve the extraction rate of spicy substances, but the extract obtained is difficult to use directly, and cannot be accepted by consumers in terms of flavor, and contains pectin, phenols and fats and other substances, which need to be separated again to obtain flavor substances, in addition, the equipment of this method is expensive, and the corresponding industrial complete equipment investment needs tens of millions of yuan, and the production cost is high.

[0005] Solvent extraction is the most commonly used method in the extraction industry, with the advantages of simple method and low equipment cost. However, solvent extraction of non-edible oil may cause solvent pollution. Chinese patent application CN114657019A discloses a preparation method of Zanthoxylum oil and Zanthoxylum oil. The application obtains pressed crude oil and oil-containing residue by rough pressing of soaked dry Zanthoxylum or fresh Zanthoxylum, uses microwave heating or hot oil pouring on the oil-containing residue to obtain extracted crude oil, and finally rough processes the pressed crude oil and the extracted crude oil to obtain Zanthoxylum oil. The application can reduce the dependence on fresh Zanthoxylum for preparing Zanthoxylum oil, and can to some extent avoid the waste of raw materials caused by insufficient extraction of aroma substances and pungent substances; however, the water content of fresh Zanthoxylum is high, and if the raw material is soaked before processing, the water content of the pressed crude oil and the oil-containing residue will be too high, resulting in high water content of Zanthoxylum oil, thereby causing the phenomenon of turbidity of Zanthoxylum oil. Chinese patent application CN110452771A discloses a high-quality Zanthoxylum oil and its extraction process, which uses fresh Zanthoxylum as raw material, and the extraction process includes fresh Zanthoxylum impurity removal, hot salt water blanching, water soaking, microwave heating extraction and sedimentation. The application can ensure that hydroxy-alpha-sanshool (pungent component) and dimethylpyrazine (smoky flavor component) have a specific ratio; wherein, the hot salt water blanching process can inactivate endogenous enzymes and destroy cell membranes, thereby preventing the decomposition of pungent components and improving the yield of hydroxy-alpha-sanshool, but at the same time, it will also damage the oil sacs on the surface of fresh Zanthoxylum, thereby causing a large loss of aroma substances and pungent substances.

[0006] In summary, there is an urgent need for a preparation method of Zanthoxylum oil to at least achieve the effect of not only being able to improve the extraction rate of pungent substances (such as pungent components) and the comprehensive utilization rate of Zanthoxylum resources under the condition of ensuring the quality of Zanthoxylum oil, but also being able to reduce production cost. SUMMARY

[0007] The purpose of the present disclosure is to overcome the deficiencies in the prior art, and to provide a preparation method of Zanthoxylum oil and Zanthoxylum oil, to at least achieve the effect of not only being able to improve the extraction rate of pungent substances (such as pungent components) and the comprehensive utilization rate of Zanthoxylum raw materials under the condition of ensuring the quality of Zanthoxylum oil, but also being able to reduce production cost.

[0008] The purpose of the present disclosure is achieved by the following technical solutions:

[0009] In one aspect, a preparation method of Zanthoxylum bungeanum oil is provided. The preparation method comprises: washing fresh Zanthoxylum bungeanum raw materials to remove impurities, air-drying to remove surface moisture, and obtaining pretreated raw materials; immersing the pretreated raw materials in a first edible oil heated to 170-200°C, performing first heat preservation extraction, and obtaining first extracted oil and oil peppers; centrifuging the oil peppers, obtaining centrifugal oil and centrifugal oil peppers; mixing the centrifugal oil and the first extracted oil, obtaining first Zanthoxylum bungeanum oil; crushing the centrifugal oil peppers, obtaining crushed oil peppers; adding a second edible oil heated to 70-90°C to the crushed oil peppers, heating to 120-150°C, performing second heat preservation extraction, and obtaining second extracted oil and oil pepper residue; pressure filtering the oil pepper residue, obtaining pressure filtered crude oil and pressure filtered oil pepper residue; standing and precipitating the pressure filtered crude oil, obtaining pressure filtered oil; mixing the pressure filtered oil and the second extracted oil, obtaining second Zanthoxylum bungeanum oil; and mixing at least part of the second Zanthoxylum bungeanum oil with at least part of the first Zanthoxylum bungeanum oil, obtaining the Zanthoxylum bungeanum oil.

[0010] In the above embodiment, the preparation method adopts twice extraction: the first extraction is constant temperature extraction (i.e., the first heat preservation extraction) on the air-dried fresh Zanthoxylum bungeanum raw materials (i.e., the pretreated raw materials) to obtain by-products (i.e., the oil peppers) and Zanthoxylum bungeanum oil extracted for the first time (i.e., the first extracted oil); the second extraction is stage temperature increase extraction (i.e., the heating and the second heat preservation extraction) on the by-products subjected to the centrifugation and the crushing (i.e., the crushed oil peppers) to obtain Zanthoxylum bungeanum oil extracted for the second time (i.e., the second extracted oil).

[0011] It is worth noting that the preparation method provided by the present disclosure can effectively utilize by-products and extract flavoring substances (e.g., pungent substances) therein by performing second extraction on the by-products, thereby greatly improving the comprehensive utilization rate of Zanthoxylum bungeanum raw materials and significantly reducing production costs; on this basis, the preparation method provided by the present disclosure can not only maximize the extraction of pungent substances (i.e., amide compounds) and improve the extraction rate of pungent substances by using relatively low extraction temperature in the initial stage of stage temperature increase extraction and then gradually increasing the extraction temperature, but also avoid excessive dehydration of the material surface caused by excessively high initial extraction temperature, which is conducive to the release of pungent substances into the second edible oil, thereby further improving the extraction rate of pungent substances and the comprehensive utilization rate of Zanthoxylum bungeanum raw materials. In addition, the present disclosure can also avoid problems such as extraction temperature fluctuation and pectin impurity dissolution caused by excessively high water content in the fresh Zanthoxylum bungeanum raw materials by twice extraction, and can achieve the best extraction efficiency under the condition of ensuring the quality of the Zanthoxylum bungeanum oil.

[0012] It should be noted that the oil immersion method has certain limitations: if the oil temperature is too high, the aroma and numbness substances in the pepper are easy to volatilize and decompose and lose seriously; if the oil temperature is too low, these aroma and numbness substances cannot be fully dissolved, only part of them can enter the pepper oil, causing waste of pepper raw materials. The preparation method provided by the present disclosure can avoid the above problems by strictly controlling the conditions of the first extraction and the second extraction.

[0013] It is easy to understand that the amount of the first pepper oil and the amount of the second pepper oil in the pepper oil can be adaptively adjusted according to the need for numbness, and the present disclosure does not limit this.

[0014] In some examples, the above "mixing at least part of the second pepper oil with at least part of the first pepper oil" can be mixing all of the first pepper oil with all of the second pepper oil.

[0015] In other examples, the above "mixing at least part of the second pepper oil with at least part of the first pepper oil" can be mixing part of the first pepper oil with part of the second pepper oil.

[0016] In still other examples, the above "mixing at least part of the second pepper oil with at least part of the first pepper oil" can be mixing part of the first pepper oil with all of the second pepper oil.

[0017] In yet other examples, the above "mixing at least part of the second pepper oil with at least part of the first pepper oil" can be mixing all of the first pepper oil with part of the second pepper oil.

[0018] In some embodiments, the first heat preservation extraction time is 90-120s.

[0019] In some examples, the first heat preservation extraction time is 90s.

[0020] In some embodiments, the ratio of the pretreated raw material to the first edible oil is 1kg:1.8-2.5L.

[0021] In some examples, the ratio of the pretreated raw material to the first edible oil is 1kg:2L.

[0022] In some embodiments, the first edible oil includes rapeseed oil.

[0023] In some embodiments, the rate of temperature rise is 5-8℃ / min.

[0024] In some examples, the rate of temperature rise is 5℃ / min.

[0025] In some embodiments, the second holding extraction is performed for 20-40 minutes.

[0026] In some embodiments, the ratio of the crushed Zanthoxylum bungeanum to the second edible oil is 1 kg: 1.5-2.0 L.

[0027] In some embodiments, the second edible oil comprises rapeseed oil.

[0028] It should be noted that the purpose of the air drying is merely to remove the surface moisture of the washed fresh Zanthoxylum bungeanum, and on this basis, the temperature and other conditions of the air drying can be selected according to actual needs, which are not limited in the present disclosure. In some examples, the air drying is performed at room temperature. It is easy to understand that the actual temperature of the room temperature can vary with the change of seasons. For example, in summer, the actual temperature of the room temperature is relatively high, for example, 30-40°C.

[0029] It should be noted that the purpose of the centrifugation is to separate the liquid and the solid in the oil pepper to obtain the centrifugal oil and the centrifugal oil pepper, respectively, and on this basis, the speed and other conditions of the centrifugation can be selected according to actual needs, which are not limited in the present disclosure. For example, the speed of the centrifugation is 1000-2000 rpm.

[0030] It should be noted that the purpose of the standing precipitation is to precipitate the impurities in the press-filtered crude oil to obtain the press-filtered oil, and on this basis, the time of the standing precipitation can be selected according to actual needs, which are not limited in the present disclosure.

[0031] It should be noted that the purpose of the crushing is to separate the pericarp and the fruit of the centrifugal oil pepper, and on this basis, the method of the crushing can be selected according to actual needs, which are not limited in the present disclosure. For example, the crushing is to crush the centrifugal oil pepper and then pass through a 20-mesh sieve.

[0032] On the other hand, a Zanthoxylum bungeanum oil prepared by the preparation method of any one of the above embodiments is provided.

[0033] The present disclosure has the following beneficial effects:

[0034] 1. The preparation method of a Zanthoxylum bungeanum oil of the present disclosure can increase the total extraction rate of pungent components to 70%-80%.

[0035] 2. The preparation method of the zanthoxylum oil of the present disclosure adopts twice extraction, through the second extraction of the by-product obtained by the first extraction, using a relatively low extraction temperature in the initial stage, and then gradually increasing the extraction temperature, which can not only improve the extraction rate of the pungent component and the comprehensive utilization rate of the zanthoxylum bungeanum raw material under the condition of ensuring the quality of the zanthoxylum oil, but also reduce the production cost. DETAILED DESCRIPTION

[0036] The technical solutions in some embodiments of the present disclosure will be described below clearly and completely. Obviously, the described embodiments are only part of the embodiments of the present disclosure, not all the embodiments. Based on the embodiments provided by the present disclosure, all other embodiments obtained by those of ordinary skill in the art belong to the scope of protection of the present disclosure.

[0037] Hereinafter, the terms "first" and "second" are only used for description purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined with "first" and "second" can explicitly or implicitly include one or more of the features.

[0038] As used herein, "about" includes the stated value and the mean value within an acceptable deviation range of the specific value, wherein the acceptable deviation range is determined by those of ordinary skill in the art considering the measurement being discussed and the error related to the measurement of the specific quantity (i.e., the limitation of the measurement system).

[0039] Embodiment 1

[0040] A preparation method of zanthoxylum oil, comprising:

[0041] S1. Using a cleaning device to wash the fresh zanthoxylum bungeanum raw material to remove impurities, and drying at room temperature to remove surface moisture to obtain pretreated raw material, and transferring it to a stainless steel filter screen container;

[0042] S2. Heating the rapeseed oil to 200℃, and immersing the stainless steel filter screen container containing the pretreated raw material into the heated rapeseed oil, taking out the contents in the stainless steel filter screen container after 90s of heat preservation extraction, to obtain first extraction oil and by-product oil pepper; wherein the solid-liquid ratio of the pretreated raw material to the rapeseed oil is 1kg:2.0L;

[0043] S3. Centrifuging the oil pepper to obtain centrifugal oil and centrifugal oil pepper;

[0044] S4. Mixing the centrifugal oil with the first extraction oil to obtain the first zanthoxylum oil;

[0045] S5. Crushing the centrifugal oil pepper and passing it through a 20-mesh sieve to obtain crushed oil pepper;

[0046] S6. Add the rapeseed oil heated to 90°C to the broken oil peppers, and heat to 120°C at a rate of 5°C / min, with a heating time of 6 min, and then extract for 20 min, to obtain second extraction oil and oil pepper residue; wherein the ratio of broken oil peppers to rapeseed oil is 1 kg: 1.8 L;

[0047] S7. Filter the oil pepper residue by pressure filtration, to obtain pressure filtration crude oil and pressure filtration oil pepper residue;

[0048] S8. Allow the pressure filtration crude oil to stand and settle, to obtain pressure filtration oil;

[0049] S9. Mix the pressure filtration oil with the second extraction oil, to obtain second prickly ash oil;

[0050] S10. Mix the second prickly ash oil with the first prickly ash oil, to obtain prickly ash oil; in the prickly ash oil, the total extraction rate of numbing principle is 80.6%.

[0051] It should be noted that in S10 of the present embodiment, the entire second prickly ash oil is mixed with the entire first prickly ash oil to obtain the prickly ash oil, which is to facilitate the calculation of the total extraction rate of numbing principle, and in actual production, the ratio of the first prickly ash oil to the second prickly ash oil can be adjusted according to the need for the numbing degree.

[0052] For example, if the need for the numbing degree is relatively high, the ratio of the first prickly ash oil can be increased.

[0053] For another example, if the need for the numbing degree is relatively low, the ratio of the second prickly ash oil can be increased.

[0054] Example 2

[0055] A preparation method of a prickly ash oil, comprising:

[0056] S1. Wash fresh prickly ash raw materials to remove impurities using a cleaning device, and dry at room temperature to remove surface moisture, to obtain pretreated raw materials, and transfer them to a stainless steel filter screen container;

[0057] S2. Heat the rapeseed oil to 190°C, and immerse the stainless steel filter screen container containing the pretreated raw materials in the heated rapeseed oil, and after 120 s of heat extraction, remove the contents in the stainless steel filter screen container, to obtain first extraction oil and byproduct oil peppers; wherein the ratio of pretreated raw materials to rapeseed oil is 1 kg: 2 L;

[0058] S3. Centrifuge the oil peppers, to obtain centrifugal oil and centrifugal oil peppers;

[0059] S4. Mix the centrifugal oil with the first extraction oil, to obtain first prickly ash oil;

[0060] S5. Break the centrifugal oil peppers and pass them through a 20-mesh sieve, to obtain broken oil peppers;

[0061] S6. Adding the rapeseed oil heated to 86℃ to the broken oil peppers, and heating to 150℃ at a rate of 8℃ / min, with a heating time of 8min, and then holding for 20min to obtain the second extracted oil and oil pepper residue; wherein the ratio of broken oil peppers to rapeseed oil is 1kg:1.8L;

[0062] S7. Filtrating the oil pepper residue to obtain the press-filtered crude oil and press-filtered oil pepper residue;

[0063] S8. Allowing the press-filtered crude oil to stand and precipitate to obtain the press-filtered oil;

[0064] S9. Mixing the press-filtered oil with the second extracted oil to obtain the second Sichuan pepper oil;

[0065] S10. Mixing the second Sichuan pepper oil with the first Sichuan pepper oil to obtain the Sichuan pepper oil; in the Sichuan pepper oil, the total extraction rate of the numbing principle is 72.4%.

[0066] It should be noted that in S10 of the present embodiment, the entirety of the second Sichuan pepper oil is mixed with the entirety of the first Sichuan pepper oil to obtain the Sichuan pepper oil, which is to facilitate the calculation of the total extraction rate of the numbing principle, and in actual production, the ratio of the first Sichuan pepper oil to the second Sichuan pepper oil can be adjusted according to the need for the degree of numbness.

[0067] For example, if the need for the degree of numbness is relatively high, the ratio of the first Sichuan pepper oil can be increased.

[0068] For another example, if the need for the degree of numbness is relatively low, the ratio of the second Sichuan pepper oil can be increased.

[0069] Example 3

[0070] A method for preparing Sichuan pepper oil, comprising:

[0071] S1. Using a cleaning device to wash fresh Sichuan pepper raw materials to remove impurities, and air-drying at room temperature to remove surface moisture to obtain pretreated raw materials, and transferring them to a stainless steel filter screen container;

[0072] S2. Heating the rapeseed oil to 170℃, and immersing the stainless steel filter screen container containing the pretreated raw materials in the heated rapeseed oil, and after holding for 120s, removing the contents in the stainless steel filter screen container to obtain the first extracted oil and byproduct oil peppers; wherein the ratio of pretreated raw materials to rapeseed oil is 1kg:1.8L;

[0073] S3. Centrifuging the oil peppers to obtain centrifuged oil and centrifuged oil peppers;

[0074] S4. Mixing the centrifuged oil with the first extracted oil to obtain the first Sichuan pepper oil;

[0075] S5. The centrifuged oil peppers are crushed and passed through a 20-mesh sieve to obtain crushed oil peppers;

[0076] S6. The crushed oil peppers are added with rapeseed oil heated to 80℃, and the temperature is raised to 130℃ at a rate of 5℃ / min, the temperature raising time is 10 min, and then the temperature is kept for 20 min to obtain second extracted oil and oil pepper residue; wherein the solid-liquid ratio of the crushed oil peppers to the rapeseed oil is 1 kg: 1.5 L;

[0077] S7. The oil pepper residue is subjected to pressure filtration to obtain pressure filtration crude oil and pressure filtration oil pepper residue;

[0078] S8. The pressure filtration crude oil is allowed to stand and precipitate to obtain pressure filtration oil;

[0079] S9. The pressure filtration oil is mixed with the second extracted oil to obtain second Sichuan pepper oil;

[0080] S10. The second Sichuan pepper oil is mixed with the first Sichuan pepper oil to obtain Sichuan pepper oil; in the Sichuan pepper oil, the total extraction rate of the pungent principle is 75.2%.

[0081] It should be noted that in S10 of the present embodiment, the whole of the second Sichuan pepper oil is mixed with the whole of the first Sichuan pepper oil to obtain Sichuan pepper oil, which is to facilitate the calculation of the total extraction rate of the pungent principle, and in actual production, the ratio of the first Sichuan pepper oil to the second Sichuan pepper oil can be adjusted according to the need for pungency.

[0082] For example, if the need for pungency is relatively high, the proportion of the first Sichuan pepper oil can be increased.

[0083] For another example, if the need for pungency is relatively low, the proportion of the second Sichuan pepper oil can be increased.

[0084] Comparative Example 1

[0085] The preparation method of Sichuan pepper oil of Comparative Example 1 is compared with the preparation method of Sichuan pepper oil of Example 1; wherein the difference between Comparative Example 1 and Example 1 is that S5-S10 are not included, that is, the first Sichuan pepper oil obtained by mixing the centrifuged oil and the first extracted oil in S4 is the final Sichuan pepper oil; other conditions such as remaining steps and condition parameters are the same as those of Example 1.

[0086] It is easy to understand that the present comparative example only performs one constant temperature extraction compared with Example 1, which is used to prove that the preparation method of the present disclosure is better.

[0087] The results show that in the Sichuan pepper oil obtained in Comparative Example 1, the total extraction rate of the pungent principle is 51.7%.

[0088] According to the above results, it can be seen that the total extraction rate of the piperine in the pepper oil obtained in Comparative Example 1 is significantly reduced. This is because in the one-stage constant temperature extraction, the piperine is dissolved into the rapeseed oil rapidly after being fed, along with the evaporation of water and the crushing of the oil glands on the pericarp of the pepper. However, the actual extraction temperature is rapidly reduced due to the evaporation of water, and the higher the feeding ratio, the more obvious the temperature reduction, thereby reducing the dissolution rate of the piperine. Although the process optimization can prolong the heat preservation and extraction time to make the piperine dissolve into the rapeseed oil as much as possible, the piperine in the pericarp of the pepper cannot be fully dissolved after reaching the saturation of dissolution, and the extraction rate will no longer increase.

[0089] It should be noted that the process and parameters in Comparative Example 1 are relatively optimal when one-stage constant temperature extraction is performed. If the process and parameters are adjusted, the total extraction rate of the piperine can be lower.

[0090] Comparative Example 2

[0091] The preparation method of the pepper oil in Comparative Example 2 is compared with the preparation method of the pepper oil in Example 1. The preparation method of the pepper oil in Comparative Example 2 comprises the following steps:

[0092] S1. The fresh pepper raw material is washed to remove impurities, and is air-dried at room temperature to remove surface moisture, to obtain pretreated raw material, which is transferred to a stainless steel filter screen container.

[0093] S2. The rapeseed oil is heated to 150°C, and the stainless steel filter screen container containing the pretreated raw material is immersed in the heated rapeseed oil. At this time, the temperature in the extraction container is about 90°C, and then the temperature is increased to 130°C at a rate of 5°C / min, and the temperature increasing time is 8 min (i.e., the extraction time is 8 min). The contents in the stainless steel filter screen container are taken out, to obtain the first extraction oil and the by-product oil pepper.

[0094] S3. The oil pepper is centrifuged to obtain centrifugal oil and centrifugal oil pepper.

[0095] S4. The centrifugal oil is mixed with the first extraction oil to obtain the pepper oil.

[0096] It is easy to understand that, compared with Example 1, the present comparative example only performs one-stage temperature increasing extraction, to prove that the preparation method of the present disclosure is better.

[0097] The results show that the total extraction rate of the piperine in the pepper oil obtained in Comparative Example 2 is about 46%.

[0098] According to the above results, it can be seen that the total extraction rate of zanthopyll in the pepper oil obtained by Comparative Example 2 is significantly reduced. This is because the fresh pepper raw material has a high water content, and water will take away a large amount of heat during extraction, resulting in a decrease in extraction temperature. In addition, a large amount of pectin is dissolved into the rapeseed oil under the condition of a relatively low initial extraction temperature, which will affect the dissolution of zanthopyll. Although a higher extraction temperature can be finally provided by stage heating, the increase in the total extraction time cannot promote more zanthopyll to dissolve into the rapeseed oil, resulting in the lowest total extraction rate of zanthopyll.

[0099] Comparative Example 3

[0100] The preparation method of the pepper oil of Comparative Example 3 is compared with the preparation method of the pepper oil of Example 1. The difference between Comparative Example 3 and Example 1 is that S6 is replaced by: adding the rapeseed oil heated to 150°C to the crushed oil pepper, and heat-soaking extraction for 26 min to obtain the second extraction oil and oil pepper residue. The solid-liquid ratio of the crushed oil pepper to the rapeseed oil is 1 kg: 1.8 L. The other conditions such as the remaining steps and the condition parameters are the same as those of Example 1.

[0101] It is easy to understand that, compared with Example 1, the second extraction stage of this comparative example is replaced by high-temperature constant-temperature extraction, which is used to prove that the preparation method of the present disclosure is better.

[0102] The results show that the total extraction rate of zanthopyll in the pepper oil obtained by Comparative Example 3 is 56.6%.

[0103] According to the above results, it can be seen that the total extraction rate of zanthopyll in the pepper oil obtained by Comparative Example 3 is significantly lower than that of Example 1, and slightly higher than that of Comparative Example 1. This is because the initial temperature of the rapeseed oil is relatively high during the second extraction, and the water content in the crushed oil pepper is very low at this time, so that the temperature fluctuation is not large. However, under the high temperature of 150°C, the surface of the crushed oil pepper is further rapidly coked and fried, thereby hindering the dissolution of zanthopyll in the crushed oil pepper into the rapeseed oil, so that the total extraction rate of zanthopyll does not increase significantly.

[0104] Comparative Example 4

[0105] The preparation method of the pepper oil of Comparative Example 4 is compared with the preparation method of the pepper oil of Example 1. The difference between Comparative Example 4 and Example 1 is that S6 is replaced by: adding the rapeseed oil heated to 90°C to the crushed oil pepper, and heat-soaking extraction for 26 min to obtain the second extraction oil and oil pepper residue. The solid-liquid ratio of the crushed oil pepper to the rapeseed oil is 1 kg: 1.8 L. The other conditions such as the remaining steps and the condition parameters are the same as those of Example 1.

[0106] It is easily understood that the second extraction stage of the comparative example is replaced by low-temperature constant-temperature extraction instead of temperature-increasing extraction, which is used to prove that the preparation method of the present disclosure is better.

[0107] The results show that the total extraction rate of the piperine in the Zanthoxylum oil obtained in Comparative Example 4 is 51.1%.

[0108] According to the above results, it can be seen that the total extraction rate of piperine in the Zanthoxylum oil obtained in Comparative Example 4 is significantly lower than that in Example 1, and is not significantly different from that in Comparative Example 1, because the broken Zanthoxylum has been extracted for the first time, and part of the surface has been carbonized, which will hinder the dissolution of part of the piperine. More importantly, the low temperature of the rapeseed oil during the second extraction makes it difficult for the remaining piperine in the broken Zanthoxylum to be quickly dissolved, and the solubility of piperine in the lipid-soluble solvent is not high, but the solubility is improved with the increase of temperature.

[0109] It should be noted that in Examples 1-4 and Comparative Examples 1-4, the method for testing the total extraction rate of piperine includes:

[0110]

[0111] Wherein, the unit of C1 is mg / L, the unit of C2 is mg / g, the unit of V is mL, and the unit of M is g.

[0112] The piperine in the method refers to hydroxy-β-sanshool, and the content thereof is determined by ultraviolet spectrophotometry. The determination method is referred to in DBS51008-2019 “Food Safety Local Standard Zanthoxylum Oil”, and the piperine in fresh Zanthoxylum raw material is determined after being extracted by methanol Soxhlet extraction.

[0113] Therefore, the preparation method of Zanthoxylum oil and the Zanthoxylum oil provided by the present disclosure at least achieve the effect of not only being able to improve the extraction rate of piperine and the comprehensive utilization rate of Zanthoxylum raw material under the condition of ensuring the quality of Zanthoxylum oil, but also being able to reduce the production cost.

[0114] The above only describes the preferred embodiments of the present disclosure, and it should be understood that the present disclosure is not limited to the forms disclosed herein, and should not be regarded as excluding other embodiments, but can be used in various other combinations, modifications and environments, and can be modified within the scope of the concepts described herein by the above-mentioned teaching or related art or knowledge. Any modification and change made by those skilled in the art without departing from the spirit and scope of the present disclosure shall be within the protection scope of the claims attached to the present disclosure.

Claims

1. A method for preparing Sichuan pepper oil, characterized in that, include: The fresh Sichuan peppercorns are washed to remove impurities and air-dried to remove surface moisture, thus obtaining pre-treated raw materials. The pretreated raw material is immersed in a first edible oil heated to 170~200℃ for a first heat preservation extraction to obtain a first extracted oil and pepper oil. The oil peppers were centrifuged to obtain centrifuged oil and centrifuged oil peppers; The centrifuged oil is mixed with the first extracted oil to obtain the first Sichuan pepper oil; The centrifuged oil peppers are crushed to obtain crushed oil peppers; Add a second edible oil heated to 70-90°C to the crushed chili peppers, raise the temperature to 120-150°C, and perform a second heat preservation extraction to obtain a second extracted oil and chili pepper residue. The heating rate is 5-8°C / min. The oil pepper residue is filtered to obtain filtered crude oil and filtered oil pepper residue; The crude oil from the filter press is allowed to settle and settle to obtain filter press grease; The filtered oil is mixed with the second extracted oil to obtain the second Sichuan pepper oil; At least a portion of the second peppercorn oil is mixed with at least a portion of the first peppercorn oil to obtain the peppercorn oil.

2. The preparation method according to claim 1, characterized in that, The first heat preservation and extraction time is 90~120s.

3. The preparation method according to claim 1, characterized in that, The ratio of the pretreated raw material to the first edible oil is 1 kg: 1.8~2.5 L.

4. The preparation method according to claim 1 or 3, characterized in that, The first edible oil includes rapeseed oil.

5. The preparation method according to claim 1, characterized in that, The second heat preservation and extraction time is 20-40 minutes.

6. The preparation method according to claim 1, characterized in that, The ratio of crushed chili peppers to the second edible oil is 1 kg: 1.5~2.0 L.

7. The preparation method according to claim 1 or 6, characterized in that, The second type of edible oil includes rapeseed oil.

8. The pepper oil prepared by the method according to any one of claims 1 to 7.

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