Preparation method of Chinese prickly ash powder capable of quickly releasing sanshool fragrance
By combining roller milling and supercritical extraction, the effective components of Sichuan peppercorns are extracted and backfilled during the grinding process, solving the problems of material loss and low release rate during the grinding process and achieving efficient release of numbing and aromatic flavor.
Patent Information
- Application Number
- CN202511183904.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-22
- Publication Date
- 2025-10-21
AI Technical Summary
Existing Sichuan pepper powder suffers from significant loss of effective substances during the grinding process, and has a low release rate of numbing and aromatic flavors, failing to fully utilize the effective components in Sichuan pepper.
After coarse crushing using a roller mill, the effective components in Sichuan pepper are extracted using supercritical extraction. The Sichuan pepper residue is then crushed and mixed with the extract. The extract is then evenly coated onto the surface of the Sichuan pepper residue powder using a spray mixing device, forming Sichuan pepper powder with a high release rate.
It improves the utilization rate of effective substances in Sichuan pepper, solves the problem of loss of effective substances during the crushing process, and enhances the release rate and speed of numbing and aromatic flavor.
Abstract
Description
Technical Field
[0001] The invention belongs to the field of deep processing of Sichuan pepper, and in particular relates to a method for preparing Sichuan pepper powder that can quickly release a numbing aroma. Background Art
[0002] Sichuan peppercorns are numbing and fragrant, and are widely used in food. In addition to being frequently used as a spice in catering, they are also often used to make Sichuan peppercorn powder to enhance the release rate and speed of their numbing and fragrant flavor, thereby achieving better results.
[0003] Existing pepper powder has the following problems:
[0004] 1. The release rate of the numbing flavor is low: According to experiments, the release rate of raw Sichuan pepper in boiling water is about 35%, and the release rate of crushed Sichuan pepper in boiling water is about 70%. Both of them cannot completely release the effective substances in Sichuan pepper, which will cause material waste. However, since Sichuan pepper extract has no carrier support, its release rate in boiling water can reach 100%.
[0005] 2. Existing high-speed grinding technology involves high-speed air flow and high temperatures during the grinding process. Both the numbness and essential oils in Sichuan peppercorns are heat-sensitive, leading to the loss of their active ingredients during the grinding process. Low-speed grinders, on the other hand, are unable to achieve high fineness. Experimental studies have shown that Sichuan peppercorns ground to a 40-mesh size using a standard universal grinder can lose up to 80% of their essential oils, significantly reducing their active ingredients and diminishing their fragrance. Summary of the Invention
[0006] The invention aims to provide a method for preparing pepper powder that can quickly release numbing aroma, so as to solve the problems of low numbing aroma release rate of pepper powder and loss of effective substances in the crushing process of pepper powder.
[0007] The present invention adopts the following technical solution: a method for preparing pepper powder that can quickly release the aroma of numbing substances, comprising:
[0008] Step 1: Using a double-roll mill to coarsely grind the dried Sichuan peppercorns to obtain 5-20 mesh Sichuan peppercorn powder;
[0009] Step 2: subjecting the Zanthoxylum bungeanum powder obtained in step 1 to supercritical extraction to obtain a Zanthoxylum bungeanum extract and a Zanthoxylum bungeanum residue;
[0010] Step 3: using a grinder to grind the pepper residue obtained in step 2 to obtain 30-100 mesh pepper residue powder;
[0011] Step 4: Before use, mix the pepper residue powder obtained in step 3 with the pepper extract obtained in step 2 to obtain pepper powder that can quickly release the aroma of hemp.
[0012] The beneficial effects of the present invention are:
[0013] The present invention can improve the utilization rate of effective substances in pepper and completely solve the pain points of low release rate and slow release speed of traditional pepper powder.
[0014] The present invention extracts effective substances from the peppercorns before pulverization, thereby preventing the effective substances from being lost due to the influence of high temperature and wind speed of the pulverizer during pulverization. After pulverization, the effective substances are backfilled into the pulverized peppercorns using a spray-type mixing device, and the peppercorns are fully stirred to obtain peppercorn powder with a high release rate.
[0015] The invention solves the problem of loss of effective substances in the crushing process of Sichuan pepper, solves the problem of low release rate of effective substances in conventional Sichuan pepper powder when used, and can control the numbing elements in the Sichuan pepper powder product. DETAILED DESCRIPTION
[0016] The present invention is described in detail below with reference to specific embodiments.
[0017] The present invention discloses a method for preparing pepper powder capable of quickly releasing numbing aroma, comprising:
[0018] Step 1: Pick the peppercorns from the tree, dry, screen, and remove impurities to obtain dried clean peppercorns, and use a double-roll mill to coarsely grind the dried peppercorns to obtain 5-20 mesh peppercorn powder;
[0019] Step 2: supercritical extraction is performed on the Zanthoxylum bungeanum powder obtained in step 1 to obtain a Zanthoxylum bungeanum extract and a Zanthoxylum bungeanum residue. Specifically, the coarsely crushed 5-20 mesh Zanthoxylum bungeanum powder is fed into a supercritical extraction tank, the temperature is set to 45-50° C., the pressure is set to 23-27 MPa, and the extraction is continuously performed for 6 hours. The Zanthoxylum bungeanum extract is then separated and collected in a separation kettle, and the extracted Zanthoxylum bungeanum residue is also collected. The yield of the red Zanthoxylum bungeanum extract is approximately 16% of the raw material, and the yield of the green Zanthoxylum bungeanum extract is approximately 20% of the raw material.
[0020] Step 3: Use a grinder to grind the Zanthoxylum bungeanum residue obtained in step 2 to obtain 30-100 mesh Zanthoxylum bungeanum residue powder; since the effective components of the extracted Zanthoxylum bungeanum residue have been completely extracted and collected separately, it is now necessary to grind the extracted Zanthoxylum bungeanum residue into the required high-mesh Zanthoxylum bungeanum residue powder through an ordinary grinder, and there is no need to worry about the loss of effective components during this process.
[0021] Step 4: Before use, mix the pepper residue powder obtained in step 3 with the pepper extract obtained in step 2 to obtain pepper powder that can quickly release the aroma of numbing substances.
[0022] Specifically, the crushed pepper residue powder is fed into a mixing device and stirring is started. The pepper extract is slowly sprayed into the stirring pepper residue powder using a pressure spray device. Stirring is continued for 1-2 hours to evenly adhere the pepper extract to the surface of the pepper residue powder, thereby increasing the release rate during use and obtaining pepper powder with a high release rate.
[0023] Among them, in step 4, when the dried pepper is red pepper, the ratio of the pepper residue powder obtained in step 3 to the pepper extract obtained in step 2 is 100:7-20.
[0024] Among them, in step 4, when the dried pepper is green pepper, the ratio of the pepper residue powder obtained in step 3 to the pepper extract obtained in step 2 is 100:6.5-25.
[0025] Example 1:
[0026] Step 1:
[0027] Dried Sichuan peppercorns: 100 kg of Gansu red Sichuan peppercorns were picked and dried in the sun. The peppercorns were screened by a pepper screening machine to remove the seeds, seed bags, peppercorn stalks, and peppercorn leaves. The peppercorns were then screened by a de-impurity machine to remove foreign matter such as hair and silk. 20 kg of dried Gansu red Sichuan peppercorns were obtained, with a narcotic content of 38 mg / g and an essential oil content of 5.0 ml / 100 g.
[0028] Coarse grinding: The dried peppercorns were coarsely ground through two sets of roller grinders to obtain 19.8 kg of 20-mesh peppercorn powder.
[0029] Step 2:
[0030] Extraction of Zanthoxylum bungeanum oleoresin: The coarsely crushed Zanthoxylum bungeanum powder was fed into a supercritical extraction tank, the temperature was set at 45°C, the pressure was set at 27 MPa, and the extraction was continued for 8 hours. The Zanthoxylum bungeanum extract was then separated and collected in a separation kettle. The extracted Zanthoxylum bungeanum was collected, and a total of 3.26 kg of Zanthoxylum bungeanum extract was collected, with an anesthetic content of 200 mg / g and an essential oil content of 30 ml / 100 g. Another 16.5 kg of Zanthoxylum bungeanum residue was collected, with an anesthetic content of 3 mg / g and no essential oil.
[0031] Step 3: The pepper residue was crushed by a hammer mill, and the sieve plate was selected to be 80 mesh to obtain 16.3 kg of 80 mesh pepper residue powder.
[0032] Step 4: Feed 16.3 kg of pepper residue powder into the mixer and start stirring. At the same time, use a pressure spray device to evenly spray 3.26 kg of pepper extract into the mixer. At this time, the ratio of pepper residue powder to pepper extract is 100:20. The spraying time lasts for 8 minutes. After the spraying is completed, continue stirring for 1 hour to obtain 19.56 kg of 80-mesh high-release rate pepper powder, and the cannabinoid content is 35.5 mg / g.
[0033] Bring 1 kg of water to a boil and turn off the heat. Add 50 g of the obtained pepper powder to the boiled water and stir for 5 minutes. The ephedrine content in the water was detected to be 1.53 mg / g, and the release rate was calculated to be 1.53*(1000+50) / (35.5*50)=90.9%.
[0034] Example 2:
[0035] The steps of this embodiment are the same as those of embodiment 1, except that:
[0036] 100kg of Gansu red peppers were harvested in step 1 to obtain 20kg of dried Gansu red peppers, which had a numbness content of 38mg / g, and 19.8kg of Gansu red pepper powder of 20 mesh was obtained.
[0037] The extraction process in step 2 is: setting the temperature to 45°C, setting the pressure to 27 MPa, and continuously extracting for 8 hours. A total of 3.26 kg of pepper extract was collected, and its anesthetic content was 200 mg / g; another 16.5 kg of pepper residue was collected, and its anesthetic content was 3 mg / g, without essential oil.
[0038] 16.3 kg of 60 mesh Chinese prickly ash residue powder was obtained in step 3.
[0039] Step 4: Mix 16.3 kg of Sichuan pepper residue powder with 2.44 kg of Sichuan pepper extract. The ratio of Sichuan pepper residue powder to Sichuan pepper extract is 100:15. The spraying time lasts for 5 minutes. After the spraying is completed, stirring is continued for 1 hour to obtain 18.74 kg of 60-mesh high-release rate Sichuan pepper powder. The anesthetic content is detected to be 28.5 mg / g.
[0040] Bring 1 kg of water to a boil and turn off the heat. Add 50 g of the obtained pepper powder to the boiled water and stir for 5 minutes. The ephedrine content in the water was detected to be 1.24 mg / g, and the release rate was calculated to be 1.24*(1000+50) / (28.5*50)=91.2%.
[0041] Example 3:
[0042] The steps of this embodiment are the same as those of embodiment 1, except that:
[0043] 100kg of Gansu red peppers were harvested in step 1 to obtain 20kg of dried Gansu red peppers, which had a numbness content of 38mg / g, and 19.8kg of Gansu red pepper powder of 20 mesh was obtained.
[0044] The extraction process in step 2 is: setting the temperature to 45°C, setting the pressure to 27 MPa, and continuously extracting for 8 hours. A total of 3.26 kg of pepper extract was collected, and its anesthetic content was 200 mg / g; another 16.5 kg of pepper residue was collected, and its anesthetic content was 3 mg / g, without essential oil.
[0045] 16.3 kg of 60 mesh Chinese prickly ash residue powder was obtained in step 3.
[0046] Step 4: Mix 16.3 kg of Sichuan pepper residue powder with 1.14 kg of Sichuan pepper extract. The ratio of Sichuan pepper residue powder to Sichuan pepper extract is 100:7. The spraying time lasts for 3 minutes. After the spraying is completed, stirring is continued for 1 hour to obtain 17.44 kg of 40-mesh high-release rate Sichuan pepper powder. The cannabinoid content is detected to be 15.88 mg / g.
[0047] Bring 1 kg of water to a boil and turn off the heat. Add 50 g of the obtained pepper powder to the boiled water and stir for 5 minutes. The ephedrine content in the water was detected to be 0.69 mg / g, and the release rate was calculated to be 0.69*(1000+50) / (15.88*50)=90.8%.
[0048] Example 4:
[0049] The steps of this embodiment are the same as those of embodiment 1, except that:
[0050] 100kg of Yunnan green pepper was picked in step 1 to obtain 22kg of dried Yunnan green pepper, which had a numbing agent of 26mg / g and an essential oil content of 9.5ml / 100g, and 21.2kg of 20-mesh Zanthoxylum bungeanum powder was obtained.
[0051] The extraction process in step 2 is: setting the temperature to 48°C, setting the pressure to 25 MPa, and continuously extracting for 6 hours. A total of 4.2 kg of pepper extract was collected, with an anesthetic content of 120 mg / g and an essential oil content of 55 ml / 100 g; another 16.9 kg of pepper residue was collected, with an anesthetic content of 2 mg / g.
[0052] Obtain 16.9kg of 40 mesh Chinese prickly ash residue powder in step 3.
[0053] Step 4: Mix 16.9 kg of pepper residue powder with 4.2 kg of pepper extract. The ratio of pepper residue powder to pepper extract is 100:25. The spraying time lasts for 10 minutes. After the spraying is completed, stirring is continued for 1 hour to obtain 21.1 kg of 40-mesh high-release rate pepper powder. The anesthetic content is detected to be 25.4 mg / g.
[0054] Bring 1 kg of water to a boil and turn off the heat. Add 50 g of the obtained pepper powder to the boiled water and stir for 5 minutes. The ephedrine content in the water was detected to be 1.12 mg / g, and the release rate was calculated to be 1.12*(1000+50) / (25.4*50)=92.8%.
[0055] Example 5:
[0056] The steps of this embodiment are the same as those of embodiment 1, except that:
[0057] 100kg of Yunnan green pepper was picked in step 1 to obtain 22kg of dried Yunnan green pepper, which had a numbing agent of 26mg / g and an essential oil content of 9.5ml / 100g, and 21.2kg of 20-mesh Zanthoxylum bungeanum powder was obtained.
[0058] The extraction process in step 2 is: setting the temperature to 48°C, setting the pressure to 25 MPa, and continuously extracting for 6 hours. A total of 4.2 kg of pepper extract was collected, with an anesthetic content of 120 mg / g and an essential oil content of 55 ml / 100 g; another 16.9 kg of pepper residue was collected, with an anesthetic content of 2 mg / g.
[0059] Step 3: obtain 16.9kg of 60 mesh Zanthoxylum bungeanum residue powder.
[0060] Step 4: Mix 16.9 kg of Sichuan pepper residue powder with 2.53 kg of Sichuan pepper extract. The ratio of Sichuan pepper residue powder to Sichuan pepper extract is 100:15. The spraying time lasts for 7 minutes. After the spraying is completed, stirring is continued for 1 hour to obtain 19.43 kg of 60-mesh high-release rate Sichuan pepper powder. The anesthetic content is detected to be 17.3 mg / g.
[0061] Bring 1 kg of water to a boil and turn off the heat. Add 50 g of the obtained pepper powder to the boiled water and stir for 5 minutes. The ephedrine content in the water was detected to be 0.755 mg / g, and the release rate was calculated to be 0.755*(1000+50) / (17.3*50)=91.7%.
[0062] Example 6:
[0063] The steps of this embodiment are the same as those of embodiment 1, except that:
[0064] 100kg of Yunnan green pepper was picked in step 1 to obtain 22kg of dried Yunnan green pepper, which had a numbing agent of 26mg / g and an essential oil content of 9.5ml / 100g, and 21.2kg of 20-mesh Zanthoxylum bungeanum powder was obtained.
[0065] The extraction process in step 2 is: setting the temperature to 48°C, setting the pressure to 25 MPa, and continuously extracting for 6 hours. A total of 4.2 kg of pepper extract was collected, with an anesthetic content of 120 mg / g and an essential oil content of 55 ml / 100 g; another 16.9 kg of pepper residue was collected, with an anesthetic content of 2 mg / g.
[0066] Step 3: obtain 16.9 kg of 80-mesh pepper residue powder.
[0067] Step 4: Mix 16.9 kg of Sichuan pepper residue with 1.1 kg of Sichuan pepper extract. The ratio of Sichuan pepper residue powder to Sichuan pepper extract is 100:6.5. The spraying time lasts for 3 minutes. After the spraying is completed, stirring is continued for 1 hour to obtain 18 kg of 80-mesh high-release rate Sichuan pepper powder. The anesthetic content is detected to be 9.2 mg / g.
[0068] Bring 1 kg of water to a boil and turn off the heat. Add 50 g of the obtained pepper powder to the boiled water and stir for 5 minutes. The ephedrine content in the water was detected to be 0.41 mg / g, and the release rate was calculated to be 0.41*(1000+50) / (9.2*50)=93.5%.
[0069] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.
Claims
1. A method for preparing pepper powder that can quickly release the aroma of numbing substances, characterized in that: include: Step 1: Using a double-roll mill to coarsely grind the dried Sichuan peppercorns to obtain 5-20 mesh Sichuan peppercorn powder; Step 2: subjecting the Zanthoxylum bungeanum powder obtained in step 1 to supercritical extraction to obtain a Zanthoxylum bungeanum extract and a Zanthoxylum bungeanum residue; Step 3: using a grinder to grind the pepper residue obtained in step 2 to obtain 30-100 mesh pepper residue powder; Step 4: Before use, mix the pepper residue powder obtained in step 3 with the pepper extract obtained in step 2 to obtain pepper powder that can quickly release the aroma of numbing substances.
2. The method for preparing pepper powder capable of quickly releasing the aroma of numbing substances according to claim 1, characterized in that: In step 4, when the dried Sichuan pepper is red Sichuan pepper, the ratio of the Sichuan pepper residue powder obtained in step 3 to the Sichuan pepper extract obtained in step 2 is 100:7-20.
3. The method for preparing pepper powder capable of quickly releasing the aroma of numbing substances according to claim 1, characterized in that: In step 4, when the dried Sichuan pepper is green Sichuan pepper, the ratio of the Sichuan pepper residue powder obtained in step 3 to the Sichuan pepper extract obtained in step 2 is 100:6.5-25.