Extracting method of Zanthoxylum Schinifolium et Zucc oil

Abstract

The invention discloses an extracting method of Zanthoxylum Schinifolium et Zucc oil. The extracting method comprises the following steps: storing freshZanthoxylum Schinifolium et Zucc oil in an air-conditioned cold store, wherein the air-conditioned cold store comprises 5-10 percent by weight of O2, 5-10 percent by weight of CO2 and 80-90 percent by weight of N2, and the air temperature in the air-conditioned cold store is 2-4 DEG C; after the fresh Zanthoxylum Schinifolium et Zucc is stored in the air-conditioned cold store for no more than 8 hours, taking out the freshZanthoxylum Schinifolium et Zucc from the air-conditioned cold store; putting the fresh Zanthoxylum Schinifolium et Zucc taken out of the air-conditioned cold store at one end of a screw conveyor, putting vegetable oil with a temperature of 200-260 DEG C at the other end of the screw conveyor to obtain the extracted Zanthoxylum Schinifolium et Zucc oil. The extracting method has the benefits that the content of taste components in the Zanthoxylum Schinifolium et Zucc oil can be improved, the flavor and the numb taste of the Zanthoxylum Schinifolium et Zucc oil are further improved, the quality of the Zanthoxylum Schinifolium et Zucc oil is improved, and the utilization rate of the Zanthoxylum Schinifolium et Zucc oil is improved.

Description

technical field [0001] The invention belongs to the technical field of extraction technology, and in particular relates to an extraction method of rattan pepper oil. Background technique [0002] Zanthoxylum bungeanum is one of the traditional "eight major condiments" in my country. It has a spicy and aromatic smell, can suppress the smell of the smell, and is an indispensable condiment for cooking seafood, fishy smell, meat and cold salad. As a unique species of Zanthoxylum bungeanum, rattan pepper is not only an ideal condiment, but also has medicinal values ​​such as killing insects, relieving pain, relieving itching, removing wind and toxins, appetizing and strengthening the spleen. Picked fresh rattan peppers have a strong aroma and bright color, and are favored by consumers. However, because the fresh rattan peppers are very soft and have no obvious protective structure on the surface, they will begin to age and the fragrance will change within three to five days after...

AI Technical Summary

Problems solved by technology

But due to the reason of fresh rattan pepper self-flavor substance and numbing substance content and the reason of extraction process (at present flavor and numb substance theoretical maximum extraction rate is only 50%), the rattan pepper oil that is extracted into by fresh rattan pepper Insufficient flavor and numbing taste, the quality of rattan pepper oil is low, and it also causes waste of raw rattan pepper

Images