Rapid clarification production method of fresh zanthoxylum oil

Abstract

The invention discloses a rapid clarification production method of fresh zanthoxylum oil, and belongs to the technical field of production of fresh zanthoxylum oil, the method comprises the following steps: refining fresh zanthoxylum to obtain fresh zanthoxylum crude oil, and processing the fresh zanthoxylum crude oil to obtain a fresh zanthoxylum oil finished product, the processing of the fresh zanthoxylum crude oil to obtain the fresh zanthoxylum oil finished product comprises the following steps: heating the fresh zanthoxylum crude oil to 70-90 DEG C; carrying out vacuum drying on the heated fresh zanthoxylum raw oil, so that the content of moisture and volatile matters is lower than 0.4%; adding diatomite, uniformly stirring, and filtering through a blade type filter; the filtered fresh zanthoxylum oil is clear and transparent, and a finished product of the fresh zanthoxylum oil is obtained. The clarified and transparent fresh zanthoxylum oil finished product can be obtained within a short time, long-time precipitation is not needed, dependence on external environment changes is avoided, the removal effect and removal efficiency of impurities such as moisture, volatile matter and pectin are remarkably improved, the product quality is improved, the quality guarantee period is prolonged, meanwhile, the loss rate is reduced, and the output rate is increased; the method is simple to operate and beneficial to industrial application.

Description

Technical Field

[0001] The invention belongs to the technical field of production of fresh pepper oil, and particularly relates to a rapid clarification production method of fresh pepper oil. Background Art

[0002] Fresh pepper oil is a widely used condiment with a strong aroma and numbing taste. It is often used as a component of compound condiments and is also used as a single condiment. There are two major steps in the production process of fresh pepper oil. First, fresh pepper is refined into raw fresh pepper oil by a method such as hot extraction. Second, the raw fresh pepper oil is treated to remove moisture and impurities (such as pectin) to obtain the finished fresh pepper oil.

[0003] In the traditional production method, since there is a lot of water (fresh pepper itself contains a lot of water) and volatiles in the raw fresh pepper oil, it takes 30-40 days for water to precipitate and volatiles to evaporate. In this process, due to the influence of external factors such as air temperature, oil temperature, and smooth air flow at the tank mouth, the evaporation effect of water and volatiles is not standard. If the evaporation of water and volatiles is not sufficient, the oil will become turbid when it is cold, seriously affecting the appearance quality. At the same time, if water and volatiles stay in the oil for a long time, it will also increase the peroxide value of the oil and increase the free fatty acids in the oil. The quality shows a certain degree of deterioration trend, which reduces the product quality and shelf life. In addition, due to the presence of pectin in the crude fresh pepper oil (pectin brought in due to the crushing of the pepper peel), pectin may precipitate when it is cooled, affecting the appearance of the product. In order to solve this problem, traditional production methods generally use natural precipitation to precipitate pectin at the bottom of the oil tank, forming a thick oil foot layer at the bottom of the tank. The oil foot layer is composed of three substances: pepper oil, pectin condensation precipitate, and water precipitate. This layer cannot be used, and the loss rate is about 2%-2.5% of the total mass, which reduces the output rate. Summary of the invention

[0004] The purpose of the present invention is to provide a method for quickly clarifying fresh pepper oil with good water, volatile matter and impurity removal effect and high efficiency in order to solve the above problems.

[0005] The present invention achieves the above-mentioned purpose through the following technical solutions:

[0006] A method for rapidly clarifying and producing fresh pepper oil comprises refining fresh pepper to obtain raw fresh pepper oil and treating the raw fresh pepper oil to obtain a finished fresh pepper oil product, wherein treating the raw fresh pepper oil to obtain the finished fresh pepper oil product comprises the following steps:

[0007] Step 1, heating the raw fresh pepper oil to 70°C-90°C; if the temperature is lower than 70°C, the evaporation effect of water will be limited, and if the temperature is higher than 90°C, the numbing substance (hydroxy-sanshool) in the raw fresh pepper oil will be irreversibly lost to a large extent;

[0008] Step 2, vacuum drying the heated fresh pepper oil in a vacuum drying tank, wherein the moisture and volatile content of the fresh pepper oil obtained after vacuum drying is less than 0.4%;

[0009] Step 3, adding diatomaceous earth to the fresh pepper oil obtained after vacuum drying and stirring to evenly distribute the diatomaceous earth in the fresh pepper oil, and filtering the fresh pepper oil after adding the diatomaceous earth through a leaf filter;

[0010] Step 4: If the fresh pepper oil obtained after filtration remains in a clear state, a finished fresh pepper oil product is obtained; otherwise, step 3 is repeated with the fresh pepper oil obtained after filtration instead of the fresh pepper oil obtained after vacuum drying, until the fresh pepper oil obtained after filtration remains in a clear state, thereby obtaining a finished fresh pepper oil product. The above-mentioned clear state is a conventional term in the industry, i.e., there are no impurities visible to the naked eye, and the degree of clarity is determined according to actual needs, which is not within the scope of the present invention, and the same applies below.

[0011] Preferably, in order to facilitate rapid heating of the crude fresh pepper oil, in step 1, the crude fresh pepper oil is heated by a pipeline heater.

[0012] As preferably, in order to achieve better drying effect and facilitate the collection of pepper aromatic oil, in the step 2, starting from the vacuum degree reached in the vacuum drying tank, the fresh pepper crude oil in the vacuum drying tank is stirred, the stirring speed is 10r / min-20r / min, and the stirring time is 25min-40min; at the same time, the steam outlet of the vacuum drying tank is connected to a condensing device, starting from the vacuum degree reached in the vacuum drying tank, the condensing device is started, and the volatile aromatic components in the fresh pepper crude oil are collected by the outlet of the condensing device to obtain pepper aromatic oil. Pepper aromatic oil is also called pepper essential oil, and its application range in industries such as food, cosmetics, biological pesticides and sterilization is becoming wider and wider, and its application in the food industry is the most extensive.

[0013] Preferably, in order to achieve a better removal effect of impurities such as pectin, in step 3, the amount of diatomaceous earth added is determined according to the filtration area of ​​the blade filter in step 4, so as to form a uniform filter cake with a thickness suitable for the blade filter.

[0014] Preferably, in order to facilitate the filtering function and obtain high-quality fresh pepper oil finished product, in the step 4, the fresh pepper oil after adding diatomaceous earth is sent to a leaf filter using a 60-mesh filter plate by a centrifugal pump. After the fresh pepper oil starts to flow out from the overflow pipe of the leaf filter, the overflow valve of the leaf filter is closed, and the circulation valve of the leaf filter is opened. If the outflowing fresh pepper oil continues to remain in a clarified state for 3min-5min, the oil outlet valve of the leaf filter is opened to obtain the fresh pepper oil finished product. Otherwise, the fresh pepper oil obtained after filtration is used instead of the fresh pepper oil obtained after vacuum drying to repeat step 3.

[0015] Preferably, in order to facilitate the processing of crude fresh pepper oil, in step 1, the crude fresh pepper oil is refined by a hot extraction method.

[0016] Preferably, in order to further improve the drying effect, in step 2, the vacuum degree in the vacuum drying tank is 0.08 MPa to 0.09 MPa.

[0017] Preferably, in order to improve the safety of the finished product of fresh pepper oil, the diatomaceous earth in step 3 is food grade diatomaceous earth.

[0018] The beneficial effects of the present invention are:

[0019] The method heats the raw fresh pepper oil to 70-90 DEG C so that the water and volatiles therein are easily evaporated in a vacuum, then quickly evaporates most of the water and volatiles in the raw fresh pepper oil through a vacuum drying tank to dry it, and then adds diatomaceous earth to efficiently remove impurities such as pectin in the raw fresh pepper oil, so that a clear and transparent finished fresh pepper oil product can be obtained in a short time without long-term precipitation and without depending on changes in the external environment, significantly improving the removal effect and removal efficiency of impurities such as water, volatiles and pectin, improving product quality and shelf life, while reducing the loss rate and improving the output rate; the method is simple to operate, has a large processing scale, and is conducive to industrial application. DETAILED DESCRIPTION

[0020] The present invention will be further described below in conjunction with a number of embodiments:

[0021] The rapid clarification production method of fresh pepper oil of the present invention comprises refining fresh pepper to obtain raw fresh pepper oil and treating the raw fresh pepper oil to obtain a finished fresh pepper oil. The treating the raw fresh pepper oil to obtain the finished fresh pepper oil comprises the following steps:

[0022] Step 1, heating the crude fresh pepper oil to 70°C-90°C; preferably, heating the crude fresh pepper oil by a pipeline heater; the crude fresh pepper oil is preferably refined by a hot extraction method;

[0023] Step 2, vacuum drying the heated fresh pepper crude oil through a vacuum drying tank, wherein the moisture and volatile content of the fresh pepper crude oil obtained after vacuum drying is less than 0.4%; the preferred specific method is: starting from the vacuum degree in the vacuum drying tank, stirring the fresh pepper crude oil in the vacuum drying tank, the stirring speed is 10r / min-20r / min, and the stirring time is 25min-40min; at the same time, the steam outlet of the vacuum drying tank is connected to a condensing device, starting from the vacuum degree in the vacuum drying tank, the condensing device is started, and the volatile aromatic components in the fresh pepper crude oil are collected through the outlet of the condensing device to obtain the pepper aromatic oil; the vacuum degree in the vacuum drying tank is preferably 0.08MPa to 0.09Mpa;

[0024] Step 3, adding diatomaceous earth to the fresh pepper oil obtained after vacuum drying and stirring, so that the diatomaceous earth is evenly distributed in the fresh pepper oil, and filtering the fresh pepper oil after adding the diatomaceous earth through a leaf filter; preferably, the amount of the diatomaceous earth added is determined according to the filtering area of ​​the leaf filter in step 4, so as to form a uniform filter cake with a thickness suitable for the leaf filter; the diatomaceous earth is preferably food grade diatomaceous earth;

[0025] Step 4: If the fresh pepper oil obtained after filtration remains in a clear state, a finished fresh pepper oil product is obtained; otherwise, step 3 is repeated by replacing the fresh pepper oil obtained after vacuum drying with the fresh pepper oil obtained after filtration until the fresh pepper oil obtained after filtration remains in a clear state to obtain a finished fresh pepper oil product; the preferred specific method is: the fresh pepper oil after adding diatomaceous earth is sent into a leaf filter using a 60-mesh filter plate through a centrifugal pump, and after the fresh pepper oil begins to flow out of the overflow pipe of the leaf filter, the overflow valve of the leaf filter is closed, and the circulation valve of the leaf filter is opened. If the outflowing fresh pepper oil continues to remain in a clear state for 3min-5min, the oil outlet valve of the leaf filter is opened to obtain the finished fresh pepper oil product; otherwise, step 3 is repeated by replacing the fresh pepper oil obtained after filtration with the fresh pepper oil obtained after vacuum drying.

[0026] In order to more specifically describe the specific production method of the present invention and the differences in product quality corresponding to different parameters, seven embodiments are described below.

[0027] Embodiment 1:

[0028] Prepare raw fresh pepper oil, food-grade diatomaceous earth, 1# oil cylinder, 2# oil cylinder, finished oil cylinder, aromatic oil cylinder, pipeline heater, vacuum drying tank, vacuum pump, condensing device (water-cooled), centrifugal pump and blade filter, connect the vacuum pump to the vacuum extraction interface of the vacuum drying tank, and connect the condensing device to the steam outlet of the vacuum drying tank.

[0029] 2 tons (unit: tons) of raw fresh pepper oil produced by a thermal extraction method are put into a 1# oil cylinder, and its moisture and volatile content are measured to be 1.3%, its oil temperature is measured to be 53° C., and its numbing substance content is measured to be 2.75 mg / g; an appropriate amount of raw fresh pepper oil is heated to 70° C. by a pipeline heater, and then sent to a vacuum drying tank, a condensing device begins to inject reflux cold water, a vacuum pump is started to work, and an agitator in the vacuum drying tank is turned on; timing is started after the vacuum degree in the vacuum drying tank reaches 0.08 MPa, and after 25 minutes, the vacuum drying tank returns to normal pressure, and the dried fresh pepper oil is transferred from the vacuum drying tank to a 2# oil cylinder; according to this method, all 2 tons of raw fresh pepper oil are dried through the vacuum drying tank and placed in the 2# oil cylinder for standby use; at the same time, evaporated moisture and volatiles are cooled by the condensing device and flow into the aromatic oil cylinder, and a total of 1.22 kg of fresh pepper aromatic oil is obtained.

[0030] 50 kg of food-grade diatomaceous earth is added to the fresh pepper oil in the 2# oil cylinder, and the mixture is stirred and evenly mixed, and then the mixture is sent to a leaf filter through a centrifugal pump. When the cavity of the leaf filter is filled and the mixture flows out from its overflow pipe, the overflow valve is closed, the circulation valve is opened, and the effect is observed in the circulating oil pipe. Within 3.5 minutes, the fresh pepper oil flowing out of the circulation pipe remains in a clear state. The circulation valve is closed, the oil outlet valve is opened, and the fresh pepper oil flows into the finished product oil cylinder to obtain a fresh pepper oil product. The finished fresh pepper oil product is tested, and the moisture and volatile content thereof are 0.29%, and the numbing substance content (calculated as α-hydroxy-sanshool) is 2.98 mg / g.

[0031] Embodiment 2:

[0032] The steps are the same as those in the above-mentioned embodiment 1, and some parameters are modified as follows: the crude fresh pepper oil is heated to 80° C. via a pipeline heater; the obtained results are changed as follows: 1.37 kg of fresh pepper aromatic oil is obtained, and the moisture and volatile content of the finished fresh pepper oil are 0.22%, and the numbing substance content (calculated as α-hydroxy-sanshool) is 3.01 mg / g.

[0033] Embodiment 3:

[0034] The steps are the same as those in the above-mentioned embodiment 1, and some parameters are modified as follows: the crude fresh pepper oil is heated to 90° C. via a pipeline heater; the obtained results are changed as follows: 1.35 kg of fresh pepper aromatic oil is obtained, and the moisture and volatile content of the finished fresh pepper oil are 0.18%, and the numbing substance content (calculated as α-hydroxy-sanshool) is 2.96 mg / g.

[0035] Embodiment 4:

[0036] The steps are the same as those in the above-mentioned embodiment 1, and some parameters are modified as follows: the crude fresh pepper oil is heated to 80° C. via a pipeline heater, and timing is started after the vacuum degree in the vacuum drying tank reaches 0.09 MPa; the obtained results are changed as follows: 1.39 kg of fresh pepper aromatic oil is obtained, and the moisture and volatile content of the finished fresh pepper oil are 0.20%, and the numbing substance content (calculated as α-hydroxy-sanshool) is 3.01 mg / g.

[0037] Embodiment 5:

[0038] The steps are the same as those in the above-mentioned embodiment 1, and some parameters are modified as follows: the crude fresh pepper oil is heated to 80° C. through a pipeline heater, and timing is started after the vacuum degree in the vacuum drying tank reaches 0.08 MPa, and the vacuum drying tank is restored to normal pressure after 30 minutes; the obtained results are changed as follows: 1.39 kg of fresh pepper aromatic oil is obtained, and the moisture and volatile content of the finished fresh pepper oil are 0.17%, and the numbing substance content (calculated as α-hydroxy-sanshool) is 2.96 mg / g.

[0039] Embodiment 6:

[0040] The steps are the same as those in the above-mentioned embodiment 1, and some parameters are modified as follows: the crude fresh pepper oil is heated to 80° C. through a pipeline heater, and timing is started after the vacuum degree in the vacuum drying tank reaches 0.08 MPa, and the vacuum drying tank is restored to normal pressure after 35 minutes; the obtained results are changed as follows: 1.39 kg of fresh pepper aromatic oil is obtained, and the moisture and volatile content of the finished fresh pepper oil are 0.17%, and the numbing substance content (calculated as α-hydroxy-sanshool) is 2.98 mg / g.

[0041] Embodiment 7:

[0042] The steps are the same as those in the above-mentioned embodiment 1, and some parameters are modified as follows: the crude fresh pepper oil is heated to 80° C. through a pipeline heater, and timing is started after the vacuum degree in the vacuum drying tank reaches 0.08 MPa, and the vacuum drying tank is restored to normal pressure after 40 minutes; the obtained results are changed as follows: 1.40 kg of fresh pepper aromatic oil is obtained, and the moisture and volatile content of the finished fresh pepper oil are 0.17%, and the numbing substance content (calculated as α-hydroxy-sanshool) is 2.97 mg / g.

[0043] The relevant data of the above seven embodiments are compared to obtain the following Table 1:

[0044]

[0045] The content of the above-mentioned numbing substances is determined in accordance with GH / T 1290-2020 "Determination of the total content of prickly ash and prickly ash processed products by ultraviolet spectrophotometry".

[0046] It can be seen from Table 1 above that different vacuum degrees in the vacuum drying tank, the temperature of the raw fresh pepper oil entering the vacuum drying tank, and the vacuum drying time have little effect on the content of numbing substances in the finished fresh pepper oil. Excluding the detection error, it can be considered that the above three parameters have no effect on the content of numbing substances; different vacuum degrees in the vacuum drying tank, the temperature of the raw fresh pepper oil entering the vacuum drying tank, and the vacuum drying time have a certain effect on the moisture and volatile content in the finished fresh pepper oil, but are much lower than the 0.8% specified in the local standard of the finished fresh pepper oil; the best parameters for obtaining the most pepper aromatic oil are a vacuum drying time of 40 minutes, a temperature of 80°C for the raw fresh pepper oil entering the vacuum drying tank, and a vacuum degree of 0.08Mpa in the vacuum drying tank.

[0047] The room temperature stability of the crude fresh pepper oil and the finished fresh pepper oil obtained in the above seven embodiments was tested, and the following Table 2 was obtained:

[0048]

[0049]

[0050] As shown in Table 2, the above seven embodiments can make the finished fresh pepper oil reach the effect of clarity and no precipitation. The untreated fresh pepper oil has a longer precipitation time and a larger loss rate due to the larger mixture of pectin, water and oil at the bottom.

[0051] From Tables 1 and 2 above, it can be seen that the temperature of the raw fresh pepper oil entering the vacuum drying tank is 70°C-90°C, the vacuum degree in the vacuum drying tank is 0.08MPa-0.09MPa, and the vacuum drying time is 25min-40min, which can achieve a stable clarification effect of the finished fresh pepper oil.

[0052] The above embodiments are only preferred embodiments of the present invention and are not limitations of the technical solutions of the present invention. Any technical solution that can be implemented on the basis of the above embodiments without creative work should be deemed to fall within the scope of protection of the patent of the present invention.

Claims

1. A rapid clarification production method for fresh pepper oil, comprising refining fresh pepper to obtain fresh pepper crude oil and treating the fresh pepper crude oil to obtain a fresh pepper oil finished product, characterized in that: The method of processing the crude fresh pepper oil to obtain the finished fresh pepper oil comprises the following steps: Step 1, heat the raw pepper oil to 70℃-90℃; Step 2, vacuum drying the heated fresh pepper oil in a vacuum drying tank, wherein the moisture and volatile content of the fresh pepper oil obtained after vacuum drying is less than 0.4%; Step 3, adding diatomaceous earth to the fresh pepper oil obtained after vacuum drying and stirring to evenly distribute the diatomaceous earth in the fresh pepper oil, and filtering the fresh pepper oil after adding the diatomaceous earth through a leaf filter; Step 4: If the fresh pepper oil obtained after filtration remains clear, a finished fresh pepper oil product is obtained; otherwise, step 3 is repeated using the fresh pepper oil obtained after filtration instead of the fresh pepper oil obtained after vacuum drying, until the fresh pepper oil obtained after filtration remains clear, thereby obtaining a finished fresh pepper oil product.

2. The rapid clarification production method of fresh pepper oil according to claim 1, characterized in that: In the step 1, the crude fresh pepper oil is heated by a pipeline heater.

3. The rapid clarification production method of fresh pepper oil according to claim 1, characterized in that: In the step 2, starting from when the vacuum degree is reached in the vacuum drying tank, the raw fresh pepper oil in the vacuum drying tank is stirred, the stirring speed is 10r / min-20r / min, and the stirring time is 25min-40min; at the same time, the steam outlet of the vacuum drying tank is connected to a condensing device, and starting from when the vacuum degree is reached in the vacuum drying tank, the condensing device is started, and the volatile aromatic components in the raw fresh pepper oil are collected through the outlet of the condensing device to obtain the fresh pepper aromatic oil.

4. The rapid clarification production method of fresh pepper oil according to claim 1, characterized in that: In step 3, the amount of diatomaceous earth added is determined according to the filtering area of ​​the leaf filter in step 4, so as to form a uniform filter cake with a thickness suitable for the leaf filter.

5. The rapid clarification production method of fresh pepper oil according to claim 1, characterized in that: In the step 4, the fresh pepper oil after adding diatomaceous earth is sent into a leaf filter using a 60-mesh filter plate through a centrifugal pump. After the fresh pepper oil begins to flow out from the overflow pipe of the leaf filter, the overflow valve of the leaf filter is closed, and the circulation valve of the leaf filter is opened. If the outflowing fresh pepper oil continues to remain in a clear state for 3min-5min, the oil outlet valve of the leaf filter is opened to obtain the fresh pepper oil product. Otherwise, the fresh pepper oil obtained after filtration is used instead of the fresh pepper oil obtained after vacuum drying to repeat step 3.

6. The rapid clarification production method of fresh pepper oil according to any one of claims 1 to 5, characterized in that: In the step 1, the crude fresh pepper oil is refined by a hot extraction method.

7. The rapid clarification production method of fresh pepper oil according to any one of claims 1 to 5, characterized in that: In step 2, the vacuum degree in the vacuum drying tank is 0.08 MPa to 0.09 MPa.

8. The rapid clarification production method of fresh pepper oil according to any one of claims 1 to 5, characterized in that: The diatomaceous earth in step 3 is food grade diatomaceous earth.

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