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Fresh green pepper edible oil

A technology of fresh green prickly ash oil and prickly ash, applied in the directions of edible oil/fat, application, food science, etc., can solve the problem of difficult separation of prickly ash essential oil and prickly ash, unutilized prickly ash seeds, low effective utilization rate, etc. problem, to achieve the effect of good diet therapy, less carcinogenic substances, and less waste

Inactive Publication Date: 2015-01-07
周顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In Chinese patent 201210413571.9, the pepper seeds are separated, and the pepper seeds are not utilized, which is a waste of resources. At the same time, the linolenic acid content in the pepper oil products is low and the nutrients are few
[0009] Chinese patent 200610095020.7 does not break the pepper seeds, which contain a large amount of linolenic acid, and it is difficult to separate the pepper essential oil and pricklycannin from the pepper skin by directly squeezing the juice, which means the extraction rate is low and the effective utilization rate is low , raw material waste

Method used

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Experimental program
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Effect test

Embodiment 1

[0039] A kind of edible oil of fresh green Chinese prickly ash, it is made by following process:

[0040] 1. Select high-quality green peppers; remove impurities and lignified parts at the bottom of the green peppers, and take 100kg of fresh green peppers;

[0041] 2. At room temperature, select 100kg of high-quality rapeseed oil, the mass ratio of rapeseed oil to fresh green Zanthoxylum bungeanum is 1:1, soak for 0.5 hours, crush it with a crusher, and filter it with a vacuum of more than 500 mesh to obtain the filtrate and Zanthoxylum bungeanum residue;

[0042] 3. Press the filter residue again, and mix the pepper oil obtained twice;

[0043] 4. Add 1% saturated salt water to the pepper oil, stir at room temperature for 10 minutes and then stand still;

[0044] 5. The centrifuge centrifuges to separate solids and suspended solids;

[0045] 6. Oil-water separation;

[0046] 7. According to the local standard DB52 / 493-2005 of Guizhou Province, detect whether the sensory, ...

Embodiment 2

[0050] A kind of edible oil of fresh green Chinese prickly ash, it is made by following process:

[0051] 1. Select high-quality green peppers; remove impurities and lignified parts at the bottom of the green peppers, and take 100kg of fresh green peppers;

[0052] 2. At room temperature, select 150 kg of high-quality rapeseed oil, the mass ratio of rapeseed oil to fresh green Chinese prickly ash is 1.5:1, soak for 1 hour, pulverize with a grinder, and filter with a 500-mesh vacuum to obtain filtrate and Chinese prickly ash residue;

[0053] 3. Press the filter residue again, and mix the pepper oil obtained twice;

[0054] 4. Add 1.5% saturated salt water to the pepper oil, stir for 15 minutes and then stand still;

[0055] 5. The centrifuge centrifuges to separate solids and suspended solids;

[0056] 6. Oil-water separation;

[0057] 7. According to the local standard DB52 / 493-2005 of Guizhou Province, detect whether the sensory, physical and chemical and hygienic indicat...

Embodiment 3

[0061] A kind of edible oil of fresh green Chinese prickly ash, it is made by following process:

[0062] 1. Select high-quality green peppers; remove impurities and lignified parts at the bottom of the green peppers, and take 100kg of fresh green peppers;

[0063] 2. At room temperature, select 200kg of high-quality rapeseed oil, the mass ratio of rapeseed oil to fresh green Zanthoxylum bungeanum is 2:1, soak for 2 hours, crush it with a crusher, and filter it with a vacuum of more than 500 mesh to obtain filtrate and Zanthoxylum bungeanum residue;

[0064] 3. Press the filter residue again, and mix the pepper oil obtained twice;

[0065] 4. Add 2% saturated salt water to the pepper oil, stir for 20 minutes and then stand still;

[0066] 5. The centrifuge centrifuges to separate solids and suspended solids;

[0067] 6. Oil-water separation;

[0068] 7. According to the local standard DB52 / 493-2005 of Guizhou Province, detect whether the sensory, physical and chemical and hy...

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Abstract

The invention discloses a production method of fresh green pepper edible oil. The process comprises the following steps: selecting high-quality fresh green pepper; selecting high-quality colza oil for soaking the high-quality fresh green pepper at normal temperature, wherein the mass ratio of the colza oil to the fresh pepper being (1-2):1, and carrying out vacuum filtration with more than 500 meshes to obtain filter liquor and pepper slag; squeezing the filter liquor again and mixing twice obtained pepper oil; adding 1-2% of saturated salt water to the pepper oil and standing after stirring for 10-20 minutes; centrifugally separating solid from suspended solids by a centrifugal machine; separating oil from water; detecting whether indexes of correlation exceed standard or not; blending to proper hemp taste; and filling. The obtained product is full in flavor, rich in nutrient contents, pure and uniform in color and luster, soft in taste and pure in hemp taste and has full-bodied flavor of green pepper.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method of edible fresh green pepper oil. Background technique [0002] Green Zanthoxylum bungeanum is a deciduous shrub or small tree, and its fruit, branches, leaves, and seeds all have fragrance. The economic utilization part of green Zanthoxylum bungeanum is mainly fruit. The peel is rich in volatile oil, which can be used to extract aromatic oil. Because of its strong hemp fragrance, it is a good seasoning product; the seeds can be used to extract oil, and the peel, stem, seeds, roots, stems, and leaves can be used as medicine, and both twigs and fresh leaves can be used It can be fried or fried, and has a unique taste. It can also be used as a side material for pickles and kimchi. Green pepper is distributed in all provinces in the north and south of my country, and most of the dried products of green pepper are eaten by people. Green pepper is also ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04C11B1/06C11B3/00
Inventor 周顺
Owner 周顺
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