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New process for manufacturing zanthoxylum oil by blending zanthoxylum schinifolium and fructus zanthoxyli

A technology of red pepper and green pepper, which is applied in the new technology field of pepper oil production method, can solve problems such as high peroxide value, difficult oil temperature control, and insufficient numbness

Active Publication Date: 2009-11-18
CHONGQING HUACUI BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has too many disadvantages: the oil temperature is not easy to control; high temperature aroma loss is large and it is easy to lead to excessive peroxide value; the frying time is short and the numbness is not strong enough, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Weigh 60 kg of red peppercorns (Shaanxi Dahongpao) and 20 kg of green peppercorns (Chongqing Jiuyeqing), crush them into 60 meshes by a pulverizer, and then mix them.

[0014] 2. Inject the edible alcohol with a concentration of 85.7% into the mixed pepper powder, heat the alcohol and pepper powder through steam, and the heating temperature is 43°C. The extraction process adopts edible alcohol circulation extraction, and the yield of the product is improved through dynamic extraction. The extraction time is 1.5 hours and then filtered through a 150-mesh sieve. Continuously extract the pepper powder for three times, and combine the three filtrates.

[0015] 3. Concentrate the combined extracts in vacuum, the vacuum degree is 0.06Mpa, the temperature is 68°C, and the edible alcohol is recycled for reuse. The Zanthoxylum bungeanum extract obtained after the concentration is completed is prepared to prepare Zanthoxylum bungeanum oil.

[0016] 4. Mix the Chinese prickly...

Embodiment 2

[0018] 1. Weigh 90 kilograms of red peppercorns (Shaanxi Dahongpao), 30 kilograms of green peppercorns (Yunnan green peppercorns), crush them into 50 meshes by a pulverizer, and then mix them.

[0019] 2. Pour edible alcohol with a concentration of 92.3% into the mixed pepper powder, heat the alcohol and pepper powder through steam at a heating temperature of 44° C., and use edible alcohol circulation to extract during the extraction process. The extraction time is 1.5 hours and then filtered through a 150-mesh sieve. Continuously extract the pepper powder for three times, and combine the three filtrates.

[0020] 3. Concentrate the combined extracts in vacuum, the vacuum degree is 0.08Mpa, the temperature is 67°C, and the edible alcohol is recycled for reuse. The Zanthoxylum bungeanum extract obtained after the concentration is completed is prepared to prepare Zanthoxylum bungeanum oil.

[0021] 4. Mix the Chinese prickly ash extract prepared in the above step 3 with edible...

Embodiment 3

[0023] 1. Weigh 75 kilograms of red peppercorns (Sichuan red peppercorns), 25 kilograms of green peppercorns (Jinyang green peppercorns), crush them into 55 meshes by a pulverizer, and then mix them.

[0024] 2. In the mixed Zanthoxylum bungeanum powder, feed the edible alcohol with a concentration of 93.5%, heat the alcohol and Zanthoxylum bungeanum powder by steam, the heating temperature is 43.3°C, the extraction time is 1.5 hours, and then filter through a 150-mesh sieve. Continuously extract the pepper powder for three times, and combine the three filtrates.

[0025] 3. Concentrate the extraction solution in vacuum, the vacuum degree is 0.07Mpa, the temperature is 70°C, and the edible alcohol is recycled for reuse. The Zanthoxylum bungeanum extract obtained after the concentration is completed is prepared to prepare Zanthoxylum bungeanum oil.

[0026] 4. Mix the Chinese prickly ash extract prepared in the above step 3 with edible vegetable oil (rapeseed oil) at a mass ra...

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PUM

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Abstract

The invention provides a new process for manufacturing zanthoxylum oil by blending zanthoxylum schinifolium and fructus zanthoxyli, relating to the food processing technical field. The new process is as follows: zanthoxylum schinifolium and fructus zanthoxyli are taken as raw material; the blended extractive of the zanthoxylum schinifolium and fructus zanthoxyli is extracted by taking an edible alcohol as a solvent in the vacuum degree of 0.06 to 0.08 Mpa and below the temperature of 60 to 75 DEG C, and then is prepared into the particular zanthoxylum oil by an edible vegetable oil; therefore, the product maintains the intense numb-taste of the fructus zanthoxyli and possesses the peculiar incense of the zanthoxylum schinifolium; the product avoids the shortcoming that the zanthoxylum oilin the traditional process has single incense and numb-taste, the active substances seriously lose in the high temperature, the peroxide value is on the high side; the quality of the pepper oil is extremely increased.

Description

Technical field: [0001] The invention relates to a new process for producing pepper oil, in particular to a process for producing oil by mixing green peppercorns and red peppercorns. Background technique: [0002] Zanthoxylum bungeanum is a unique Chinese spice, ranking first among the thirteen spices. It is favored by professional chefs and housewives, especially in Sichuan cuisine. There are two main varieties of Zanthoxylum bungeanum: green Zanthoxylum bungeanum and red Zanthoxylum bungeanum. [0003] Green Zanthoxylum bungeanum: Also known as green pepper and Qingchuan pepper, it is mainly produced in Sichuan, Chongqing, Yunnan and other places. Among them, Chongqing Jiuyeqing is the most. It has the characteristics of green color, fragrant aroma and moderate numbness. The numbing taste of green peppercorns is slightly low in terms of the place and product of the taste. [0004] Red Zanthoxylum bungeanum: The origin is widely distributed, and it is planted in most areas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23B7/04A23L27/00A23L27/10
Inventor 张霖唐兴洪
Owner CHONGQING HUACUI BIO TECH
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