Processing technology for zanthoxylum oil

Abstract

The invention provides a processing technology for zanthoxylum oil. The processing technology comprises raw material preparation, zanthoxylum oil extraction and finished product packaging. The raw material preparation step comprises a substep of insolating fresh pepper; the zanthoxylum oil extraction step comprises substeps of heating plant oil, cooling the plant oil, immersing the pepper into the plant oil, rapidly cooling the plant oil and performing centrifugal filtration. The zanthoxylum oil prepared by the steps is gold-yellow and smells good, and due to the improvement of the technology, peculiar smell in the finished oil product is eliminated; furthermore, volatilization or loss of volatile substances or vulnerable substances such as volatile oil and xanthoxylin in the pepper can be avoided to the maximum extent. The technical process is simple in structure and suitable for large-scale production.

Description

technical field [0001] The invention relates to a manufacturing process of condiments, in particular to a processing process of prickly ash oil. Background technique [0002] Zanthoxylum bungeanum is distributed in more than 20 provinces including Liaoning, Hebei, Shandong, Hubei, Sichuan, Guizhou, and Yunnan. The total planting area has reached 25 million mu. The main chemical components are volatile oils, alkaloids, amides, lignans, coumarins and fatty acids, etc., and also contain 8 kinds of isoleucine, leucine, lysine, methionine, phenylalanine and threonine. Amino acids necessary for the human body, except for volatile oils, its most distinctive component is the chain unsaturated fatty acid amide represented by pepper and sesame, which has a strong pungent taste and is also a unique seasoning in my country. [0003] In terms of delivery and utilization of Zanthoxylum bungeanum, most of the domestic consumption is in the form of whole grains or coarse powder, and the degr...

AI Technical Summary

Problems solved by technology

[0004] For example, the patent No. CN102150803A discloses specific production steps in the invention patent "a process for producing fresh pepper oil": pepper selection, pepper transportation and impurity removal, cleaning, water removal, heating, soaking, oil pepper separation, plate and frame Filtration, disc separation, heat exchange and other steps, this invention is only for the problem that the existing technology does not clean or the cleaning process can not remove water well, it adds the soaking of pepper water and vibration to remove water, and then enters strong wind multi-stage water removal ; Shortcoming of the present invention has:

[0006] 2. In the heating stage of the invention, the edible oil is heated to 160-220°C, which temperature cannot effectively remove the peculiar smell of the edible oil and affects the fragrance of the finished product;