Formula and preparation method of Zanthoxylum oil extracted and refined from Yinhong Zanthoxylum bungeanum

Abstract

The invention discloses a formula and a preparation method of Zanthoxylum oil extracted and refined from Yinhong Zanthoxylum bungeanum. The Zanthoxylum bungeanum oil is prepared from vegetable oil, Yinhong Zanthoxylum bungeanum and seasoning food materials through extraction and refining. The method comprises the following steps: preparing the vegetable oil, the Yinhong pepper and the seasoning food materials according to a ratio; putting the vegetable oil into a pot, and refining to 170-190 DEG C with big fire; when the oil temperature is reduced to 100 DEG C, synchronously adding Yinhong pepper and seasoning food materials; refining with soft fire for 0.8-1.2 hours; refining for 28-32 minutes by medium fire; smelting with big fire until the oil temperature is 130-140 DEG C; transferring the refined Chinese prickly ash and oil into a pollution-free container, standing, and filtering out Chinese prickly ash residues; and naturally precipitating the filtered zanthoxylum oil in a finished product barrel. The method has the beneficial effects of unique flavor; the medicinal value is realized; the process stability is high.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a formula of pepper oil extracted from red fragrant pepper and a preparation method thereof. Background Art

[0002] In the food industry, condiments, as a key element to add flavor to food, have always occupied an important position. Sichuan pepper oil, with its rich and mellow spicy flavor, is widely used in cooking various dishes and is deeply loved by consumers. With the development of the economy and the significant improvement of people's living standards, consumers' requirements for food have gradually shifted from simply satisfying food and clothing to the pursuit of high quality, diversity, refinement and nutrition. In this context, the quality and characteristics of Sichuan pepper oil products have become the core elements of market competition.

[0003] There are many traditional production processes for Sichuan pepper oil, including pressing, solvent extraction, distillation, etc. However, these conventional methods have exposed many problems in practical applications. Although the pressing method can retain some of the original flavor of Sichuan pepper, the oil yield is low, resulting in waste of raw materials, and there are many impurities in the product, affecting the quality. Although the solvent extraction method has a high oil yield, it is prone to solvent residue problems, posing a potential threat to human health. The aroma components of Sichuan pepper oil obtained by the distillation method are easily destroyed during the high-temperature distillation process, resulting in insufficient aroma and poor flavor of the product.

[0004] Zunyi's local red pepper, as the leader among pepper varieties, has extremely distinctive characteristics. Its fragrance is rich and unique, fragrant but not stuffy, numb but not woody, and has significant flavor differences compared with other pepper varieties. At the same time, scientific research has found that red pepper is rich in a variety of beneficial ingredients, among which myrcene and elemene are quite high. Moderate consumption is very beneficial to human health, with anti-inflammatory, antibacterial, analgesic, anti-aging effects, and elemene has the potential to assist in the treatment of esophageal cancer and gastric cancer. Unfortunately, at present, a set of mature, systematic and efficient formulas and methods for extracting pepper oil have not yet been formed for the characteristics of red pepper, and its potential value cannot be fully tapped to meet the market demand for high-quality red pepper oil. This not only limits the in-depth application of red pepper in the food industry, but also makes it difficult for consumers to enjoy the high-quality experience brought by its unique flavor and rich nutrition. Therefore, it is urgent to develop an innovative formula and method for extracting pepper oil exclusively from red pepper. Summary of the invention

[0005] In order to solve the above problems, especially to address the deficiencies in the prior art, the present invention provides a formula of Zanthoxylum bungeanum oil extracted from Yinhongxiang Zanthoxylum bungeanum and a preparation method thereof, which can solve the above problems.

[0006] To achieve the above purpose, the present invention adopts the following technical means:

[0007] A formula for extracting pepper oil from red fragrant pepper, which is extracted from the following materials: vegetable oil, red fragrant pepper, and seasoning ingredients.

[0008] A further solution of the present invention is that the product is extracted from the following materials in a ratio of 100%: 30%-35%: 5%-10% of vegetable oil, red fragrant pepper and seasoning ingredients.

[0009] A further embodiment of the present invention is that the vegetable oil is pure rapeseed oil, linseed oil or olive oil.

[0010] A further solution of the present invention is that the Yinhongxiang Zanthoxylum bungeanum is selected from fresh, non-deteriorated and pollution-free local Yinhongxiang Zanthoxylum bungeanum in Zunyi.

[0011] A further embodiment of the present invention is that the seasoning ingredients include ginger, garlic and scallion.

[0012] A further solution of the present invention is that the ginger, garlic and scallion are all selected from high-quality or higher grades.

[0013] A method for preparing pepper oil extracted from red fragrant pepper, comprising the following steps:

[0014] Step 1: Prepare vegetable oil, red pepper and seasoning ingredients;

[0015] Step 2: Heat vegetable oil in a pan over high heat until it reaches 170-190°C;

[0016] Step 3: When the oil temperature drops to 100°C, add the red pepper and seasoning ingredients according to the proportion principle;

[0017] Step 4: Refining on low heat for 0.8-1.2 hours to completely evaporate the water;

[0018] Step 5: Refining on medium heat for 28-32 minutes to stimulate the aroma of pepper oil;

[0019] Step 6: Heat the oil over high heat until the temperature reaches 130-140°C to lock in the aroma of the pepper oil;

[0020] Step 7: Move all the refined pepper and oil into a pollution-free container, let it stand for 22-26 hours, and then filter out the pepper residue;

[0021] Step 8. Place the filtered pepper oil into the finished product barrel for natural sedimentation. It can be shipped out for use after about 10-15 days.

[0022] Beneficial effects of the present invention:

[0023] 1. The pepper oil of the present invention has a unique flavor. The precise raw material ratio and specific refining process can retain and stimulate the unique fragrance of Zunyi's local red pepper to the greatest extent, making the pepper oil fragrant but not stuffy, and numb but not woody. Compared with ordinary pepper oil, this unique flavor can add a richer and more layered taste to the dishes, greatly enhance the flavor of the dishes, and meet consumers' pursuit of diversified food flavors. For example, the use of the pepper oil in the classic Sichuan dish Mapo Tofu can make the spicy and fresh fragrance of the tofu more distinctive, and diners are impressed by its unique flavor after tasting it.

[0024] 2. The pepper oil of the present invention has medicinal value. The myrcene, elemene and other ingredients with important medicinal value rich in the red pepper can be well preserved in the extraction process of the present invention. Myrcene has anti-inflammatory, antibacterial, analgesic, anti-aging, and bloating-reducing effects, and elemene has the effect of assisting the treatment of esophageal cancer and gastric cancer. This means that while consumers enjoy the delicious taste, they can also take these beneficial ingredients from the pepper oil, obtain certain health benefits, improve the nutritional value of the pepper oil, and meet consumers' demand for food nutrition.

[0025] 3. The process stability of the present invention is high. The formula and method of the present invention are based on such mature and stable planting and production processes, ensuring the consistency and stability of product quality. Whether it is large-scale industrial production or small-scale handmade production, high-quality pepper oil products can be produced according to standard processes, which is conducive to the product to establish a good reputation in the market and ensure the stable development of production enterprises. DETAILED DESCRIPTION

[0026] The technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Example 1

[0028] A formula of pepper oil extracted from red fragrant pepper and a preparation method thereof, the formula comprising:

[0029] The formula of the pepper oil extracted from red fragrant pepper of the present invention is composed of vegetable oil, red fragrant pepper and seasoning ingredients;

[0030] Accurately mix vegetable oil, red pepper and seasoning ingredients according to the ratio of 100%:30%-35%:5%-10%;

[0031] Among them, the vegetable oil is pure rapeseed oil, linseed oil or olive oil; the Yinhongxiang pepper is selected from fresh, non-deteriorated and pollution-free Zunyi local Yinhongxiang pepper; the seasoning ingredients include ginger, garlic and green onion; ginger, garlic and green onion are all selected from high-quality or higher grades;

[0032] Extraction method:

[0033] Step 1: Prepare vegetable oil, red pepper and seasoning ingredients according to the above ratio;

[0034] Step 2: Heat the vegetable oil in a pan over high heat until it reaches 170-190°C;

[0035] Step 3: When the oil temperature drops to 100°C, add the red pepper and seasoning ingredients according to the ratio principle;

[0036] Step 4: Refine on low heat for 0.8-1.2 hours to completely evaporate the water;

[0037] Step 5: Refine over medium heat for 28-32 minutes to bring out the aroma of the pepper oil;

[0038] Step 6: Heat the oil over high heat until the temperature reaches 130-140°C to lock in the aroma of the pepper oil;

[0039] Step 7: Transfer all the refined peppercorns and oil into a pollution-free container, let it stand for 22-26 hours, then filter out the peppercorn residue;

[0040] Step 8: Place the filtered pepper oil into the finished product barrel for natural sedimentation. It can be shipped out for use after about 10-15 days.

[0041] Example 2

[0042] A method for preparing pepper oil extracted from red fragrant pepper, comprising the following materials:

[0043] Prepare 500 grams of pure rapeseed oil;

[0044] Select 150g of fresh, non-deteriorated, pollution-free Zunyi local red fragrant pepper;

[0045] Prepare 25 grams of high-quality seasoning ingredients, including ginger, garlic, and scallion, and mix them in the ratio of 20% ginger, 50% garlic, and 30% scallion;

[0046] Extraction process:

[0047] Step 1: Put pure rapeseed oil into the pot and heat it to 180℃;

[0048] Step 2: When the oil temperature drops to 100°C, add 150g of red pepper and 25g of high-quality seasoning ingredients;

[0049] Step 3: Refine on low heat for 1 hour to completely evaporate the water;

[0050] Step 4: Cook over medium heat for 30 minutes to bring out the aroma of the pepper oil;

[0051] Step 5: Heat the oil over high heat until the temperature reaches 135°C to lock in the aroma of the pepper oil;

[0052] Step 6: Move all the refined peppercorns and oil into a pollution-free container, let it stand for 24 hours, then filter out the peppercorn residue;

[0053] Step 7: Place the filtered pepper oil into the finished product barrel for natural sedimentation and release it for use after 12 days.

[0054] Example 3

[0055] A method for preparing pepper oil extracted from red fragrant pepper, comprising the following materials:

[0056] Prepare 10 catties of linseed oil;

[0057] Select 3.5 catties of fresh, non-deteriorated, pollution-free Zunyi local red fragrant pepper;

[0058] Prepare 1 jin of high-quality seasoning ingredients, including ginger, garlic, and scallion, and mix them in the ratio of 35% ginger, 35% garlic, and 30% scallion;

[0059] Extraction process:

[0060] Step 1: Heat linseed oil in a pan until it reaches 175°C.

[0061] Step 2: When the oil temperature drops to 100°C, add 3.5 catties of red peppercorns and 1 catties of high-quality seasoning ingredients;

[0062] Step 3: Refine on low heat for 1.2 hours to completely evaporate the water;

[0063] Step 4: Refine over medium heat for 28 minutes to bring out the aroma of the pepper oil;

[0064] Step 5: Heat the oil over high heat until the temperature reaches 130°C to lock in the aroma of the pepper oil;

[0065] Step 6: Transfer all the refined peppercorns and oil into a pollution-free container, let it stand for 26 hours, then filter out the peppercorn residue;

[0066] Step 7: Place the filtered pepper oil into the finished product barrel for natural sedimentation and release it for use after 15 days.

[0067] Example 4

[0068] A method for preparing pepper oil extracted from red fragrant pepper, comprising the following materials:

[0069] Prepare 100 kilograms of olive oil;

[0070] Select 35 catties of fresh, non-deteriorated, pollution-free Zunyi local red fragrant pepper;

[0071] Prepare 5 jin of high-quality seasoning ingredients, including ginger, garlic, and scallion, and mix them in the ratio of 40% ginger, 25% garlic, and 35% scallion;

[0072] Extraction process:

[0073] Step 1: Heat olive oil in a pan over high heat until it reaches 190°C;

[0074] Step 2: When the oil temperature drops to 100°C, add 35 catties of red peppercorns and 5 catties of high-quality seasoning ingredients;

[0075] Step 3: Refine on low heat for 0.8 hours to completely evaporate the water;

[0076] Step 4: Refine over medium heat for 32 minutes to bring out the aroma of the pepper oil;

[0077] Step 5: Heat the oil over high heat until the temperature reaches 140°C to lock in the aroma of the pepper oil;

[0078] Step 6: Move all the refined peppercorns and oil into a pollution-free container, let it stand for 22 hours, then filter out the peppercorn residue;

[0079] Step 7: Place the filtered pepper oil into the finished product barrel for natural sedimentation and release it for use after 10 days.

[0080] Experimental Proof

[0081] Flavor uniqueness experiment:

[0082] Experimental design: Recruit a professional food jury and a number of ordinary consumers. Prepare multiple groups of comparative samples, including dishes made with the Yinhongxiang pepper oil extracted by the method of the present invention (such as mapo tofu, pepper oil salad, etc.), and the same dishes made with traditional commercially available ordinary pepper oil. The jury and consumers conduct blind tests without knowing the flavor of the dishes, and evaluate the flavor of the dishes. The evaluation indicators include aroma intensity, coordination of numbing taste, and richness of the overall flavor.

[0083] Experimental results: After multiple rounds of blind tests, more than 80% of the jury members and 75% of ordinary consumers reported that the dishes made with the pepper oil of the present invention have a stronger aroma, a unique numbing flavor that is better coordinated with other flavors, a higher overall flavor richness, and a distinct taste. For example, in the test of Mapo Tofu, the unique numbing aroma of the tofu made with the pepper oil of the present invention quickly spreads and lasts longer at the moment of entry, and is more perfectly integrated with the flavors of peppers and other condiments, which is clearly different from the tofu made with ordinary pepper oil.

[0084] Experiment on the retention of medicinal value ingredients:

[0085] Experimental design: Professional component analysis instruments, such as gas chromatography-mass spectrometry (GC-MS), were used to detect the components of the raw materials of Yinhongxiang pepper, the pepper oil extracted by traditional technology, and the pepper oil extracted by the method of the present invention. The content of myrcene, elemene and other components with medicinal value was detected in particular.

[0086] Experimental results: The experimental data show that in the pepper oil extracted by the present invention, the retention rate of myrcene reaches more than 85%, and the retention rate of elemene is about 80%. In the pepper oil extracted by the traditional process, the retention rate of myrcene is only 50%-60%, and the retention rate of elemene is 40%-50%. This fully proves that the extraction method of the present invention can better retain the beneficial medicinal components in the red pepper.

[0087] Process stability experiment:

[0088] Experimental design: Experiments were conducted in production environments of different scales, including small-scale family workshop production (1-2 kg of raw materials processed each time), medium-sized factory production lines (100-200 kg of raw materials processed each time) and large-scale industrial production (1000-2000 kg of raw materials processed each time). Multiple batches of production were carried out according to the formula and method of the present invention. After each batch of production was completed, the quality indicators of the pepper oil were tested, including color, aroma, numbing intensity, impurity content, etc.

[0089] Experimental results: After multiple batches of production experiments of different scales, the quality indicators of each batch of pepper oil remain highly consistent. The color is clear and bright golden yellow, the aroma is strong and stable, the numbing taste is moderate and uniform, and the impurity content meets the relevant quality standards. Whether it is small-scale production or large-scale industrial production, high-quality pepper oil products can be stably produced, verifying the stability of the process of the present invention.

[0090] The examples given in the present invention are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here, and the obvious changes or modifications derived therefrom are still within the protection scope of the present invention.

Claims

1. A formula for extracting pepper oil from red pepper, characterized in that: It is extracted from the following ingredients: vegetable oil, red fragrant pepper and seasoning ingredients.

2. The formula of a pepper oil extracted from red pepper according to claim 1, characterized in that: It is extracted from the following materials in a ratio of 100%:30%-35%:5%-10% of vegetable oil, red fragrant pepper, and seasoning ingredients.

3. The formula of a pepper oil extracted from red pepper according to claim 2, characterized in that: The vegetable oil is pure rapeseed oil, linseed oil or olive oil.

4. The formula of a pepper oil extracted from red pepper according to claim 2, characterized in that: The Yinhongxiang Zanthoxylum bungeanum is selected from fresh, non-deteriorated and pollution-free local Yinhongxiang Zanthoxylum bungeanum in Zunyi.

5. The formula of a pepper oil extracted from red pepper according to claim 2, characterized in that: The seasoning ingredients include ginger, garlic and green onion.

6. The formula of the pepper oil extracted from red pepper according to claim 5, characterized in that: The ginger, garlic and scallion are all selected from premium grade or higher grade categories.

7. A method for preparing pepper oil extracted from red pepper according to claim 1, characterized in that: The following steps are involved: Step 1: Prepare vegetable oil, red pepper and seasoning ingredients; Step 2: Heat vegetable oil in a pan over high heat until it reaches 170-190°C; Step 3: When the oil temperature drops to 100°C, add the red pepper and seasoning ingredients according to the proportion principle; Step 4: Refining on low heat for 0.8-1.2 hours to completely evaporate the water; Step 5: Refining on medium heat for 28-32 minutes to stimulate the aroma of pepper oil; Step 6: Heat the oil over high heat until the temperature reaches 130-140°C to lock in the aroma of the pepper oil; Step 7: Move all the refined pepper and oil into a pollution-free container, let it stand for 22-26 hours, and then filter out the pepper residue; Step 8. Place the filtered pepper oil into the finished product barrel for natural sedimentation. It can be shipped out for use after about 10-15 days.