Method for producing pepper oil with stable quality and high spicy degree

Abstract

The invention discloses a method for producing pepper oil with stable quality and a high spicy degree. The method includes the steps that (1) dry pepper raw materials are crushed, steam distillation is carried out, and pepper aromatic oil is obtained after oil-water separation; (2) pepper powder obtained after steam distillation is extracted through ethyl acetate, solvents with pepper resin are obtained through filtering, 5% sodium hydroxides are added into the solvents, heating and stirring are carried out for two hours, then the solvents are cooled to be at the room temperature, ethyl acetate solvents are obtained after separation, activated carbon is added for adsorption, the solvents are obtained after filtering, reduced pressure distillation is carried out for concentration, and pepper oil resin with the high spicy degree and good fluidity is obtained; (3) pepper aromatic oil obtained in the step (1) and the pepper resin obtained in the step (2) are mixed, and a pepper oil product with stable quality is obtained. The proportion of pepper spicy substances and pepper aromatic substances is controllable, the content of pectin and polysaccharide is little, foreign flavor does not exist, the smell and flavor are pure, the fluidity is good, meanwhile, the oil solubility is good, emulsifier does not need to be added during dissolving, suspended matter and sediments do not exist, and transparency is high.

Description

Technical field [0001] The invention belongs to the field of food or condiment processing, and in particular relates to a method for producing high sesame pepper oil with stable product quality. Background technique [0002] At present, there are several methods for preparing Zanthoxylum bungeanum oil, which have great problems. 1. The existing solvent extraction method for preparing Zanthoxylum bungeanum oil uses organic solvents to directly extract the effective components of Zanthoxylum bungeanum oil and prickly ash. The quality of the pepper oil extracted from different batches of Zanthoxylum bungeanum may be unstable, that is, the ratio of Zanthoxylum bungeanum aromatic substances and prickly ash is not fixed. At the same time, improper processing methods after extraction result in high pectin and polysaccharide content in the product, and poor fluidity. , The oil solubility is not good, the numbness is low, and it is difficult to meet the requirements of the food industry. ...

AI Technical Summary

Problems solved by technology

[0002] At present, there are following several methods for producing Zanthoxylum bungeanum oil, and there are great problems. 1. The existing solvent extraction method for preparing Zanthoxylum bungeanum oil all adopts organic solvents to directly extract the active ingredient aromatic oil and pricklycannin of Zanthoxylum bungeanum, so that The quality of Zanthoxylum bungeanum oil extracted from different batches of Zanthoxylum bungeanum will be unstable, that is, the ratio of Zanthoxylum bungeanum aromatic substances to anthocyanin is not fixed. At the same time, due to improper treatment methods after extraction, the product has high content of pectin and polysaccharides and poor fluidity. , poor oil solubility, low numbness, difficult to meet the requirements of the food industry

2. The production of Zanthoxylum bungeanum oil by supercritical extraction method requires a large investment in equipment and small production volume, which is not conducive to industrial production; at the same time, due to the large carbon dioxide emissions in production, it will lead to the greenhouse effect

[0003] The above two methods are the most used at present, but the extracted Zanthoxylum bungeanum oleoresin needs to be prepared with emulsifier after being diluted with vegetable oil, otherwise there will be a lot of sediment and the pure natural effect cannot be achieved

In addition, use 80-260 degree oil for extraction. This method is prone to carcinogens at high temperatures. High-temperature exploding pepper oil produces a lot of oily smoke and pollutes the environment.

At the same time, the aroma oil in the pepper evaporates quickly at high temperature, and the aroma oil in the pepper is not utilized to the maximum extent, resulting in insufficient aroma in the product

[0004] Furthermore, the method for preparing pepper oil by mixing fresh pepper and vegetable oil by pressing is not sufficient, the extraction is not thorough, and oil-water separation must be carried out at the same time, the process is complicated, the operation is difficult, and the labor cost is high.

[0005] In addition, the Zanthoxylum bungeanum oil obtained by vegetable oil extraction, fresh pepper and vegetable oil mixed extraction and then cold pressing has low solubility of cannabinoids in the oil, resulting in low numbness of the product, which is only suitable for family use and is difficult to meet the needs of food. Industrial use, especially the requirements of industries such as cosmetics

[0006] Chinese patent 200610095020.7 discloses "A Production Process of Zanthoxylum bungeanum Oil", which does not require heating or chemical solvents, but the product is unstable