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Preparation method of high-numb-degree Chinese prickly ash powder

A technology of prickly ash powder and high numbness, applied in food science, sugary food ingredients, applications, etc., can solve problems such as low prickly amide content, inconvenient use, and plant fiber affecting the sensory quality of processed products

Active Publication Date: 2021-09-14
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a preparation method of pepper powder with a high degree of numbness, aiming at solving the problem of unstable pricklyamide content in whole or crushed peppercorns, difficulty in controlling food safety risks, and plant fibers affecting the sensory quality of processed products; Although the content of pepper amide is high, it is easy to form crystals and precipitate, which is inconvenient to use; the production of microencapsulated pepper powder is cumbersome and the content of pepper amide is low

Method used

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  • Preparation method of high-numb-degree Chinese prickly ash powder
  • Preparation method of high-numb-degree Chinese prickly ash powder
  • Preparation method of high-numb-degree Chinese prickly ash powder

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Effect test

Embodiment 1

[0036] In this embodiment, taking dried Wudu red peppercorns as an example, the specific method for preparing peppercorn powder with high numbness is as follows:

[0037] (1) Preparation of pepper oleoresin with high hemp degree:

[0038] Select 240kg of dried Wudu red peppercorns with a pepperonamide content of 24mg / g, and remove exogenous foreign matter impurities in the peppercorns by shaking, sieving, and manual selection to obtain clean peppercorns;

[0039] After being pulverized by a pulverizer, pass through a 20-mesh sieve; the undersieve is put into supercritical extraction equipment for extraction, and the extraction process conditions are extraction pressure 25Mpa, extraction temperature 35°C, flow rate 30L / min, and extraction time 4h;

[0040] The supercritically extracted Zanthoxylum bungeanum oleoresin crude oil is put into the molecular distillation equipment to purify the Zanthoxylum amide component. The purification process conditions are: the oil feed flow ra...

Embodiment 2

[0062] The present embodiment takes dry Meishan green peppercorns as an example, and the processing technology of the high-numbness pepper powder of the present embodiment is as follows:

[0063] (1) Preparation of Zanthoxylum bungeanum oleoresin with high degree of prickly ash: select 260 kg of dried Meishan green Zanthoxylum bungeanum with a Zanthoxylum amide content of 15-20 mg / g, and remove exogenous foreign matter impurities in Zanthoxylum bungeanum by shaking, sieving, and manual selection to obtain clean Zanthoxylum bungeanum grains;

[0064] After being pulverized by a pulverizer, pass through a 20-mesh sieve; the undersieve is put into supercritical extraction equipment for extraction, and the extraction process conditions are extraction pressure 25Mpa, extraction temperature 35°C, flow rate 30L / min, and extraction time 4h;

[0065] The supercritically extracted Zanthoxylum bungeanum oleoresin crude oil is put into the molecular distillation equipment to purify the Zan...

Embodiment 3

[0071] In this embodiment, dry Zhaotong red pepper is taken as an example, and the processing technology of the high prickly prickly ash powder of the present embodiment is as follows:

[0072] (1) Preparation of Zanthoxylum bungeanum oleoresin: select 260 kg of dry-transformed red peppers with a Zanthoxylum amide content of 15 mg / g, remove exogenous foreign matter impurities in Zanthoxylum bungeanum by shaking, sieving, and manual selection, and obtain clean Zanthoxylum bungeanum grains;

[0073] After being pulverized by a pulverizer, pass through a 20-mesh sieve; the under-sieve material is put into a supercritical extraction equipment for extraction, and the extraction process conditions are extraction pressure 25Mpa, extraction temperature 35°C, flow rate 30L / min, and extraction time 4h;

[0074] The supercritically extracted Zanthoxylum oleoresin crude oil is put into molecular distillation equipment to purify Zanthoxylum amide components. The purification process conditi...

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Abstract

The invention provides a preparation method of high-numb-degree Chinese prickly ash powder, and relates to the technical field of deep processing of agricultural products. The method comprises the following step of mixing high-numb-degree Chinese prickly ash oleoresin with carrier granules, wherein the carrier granules are made from any one of corn starch, potato starch, wheat starch, cassava starch, maltodextrin and glucose. The content of xanthoamide (numb-degree substances) in the Chinese prickly ash powder prepared by the method disclosed by the invention can reach about 70mg / g, and is equivalent to 2-4 times of that of original plant powder; the content of the xanthoamide is stable, and is not influenced by the production place, the variety and the year environment of Chinese prickly ash, so that standardized and quantitative use of food processing enterprises is facilitated; and the Chinese prickly ash powder does not contain plant fibers, pesticide residues, microorganisms, heavy metals and the like, and is safe, controllable and low in food safety risk.

Description

technical field [0001] The invention relates to the technical field of intensive processing of agricultural products, in particular to a method for preparing prickly ash powder with high numbness. Background technique [0002] Zanthoxylum bungeanum, the earliest written record is in the "Book of Songs", with a history of nearly 3,000 years ago, it is a commonly used spice seasoning in food processing. At present, Zanthoxylum bungeanum is mainly used in solid and liquid forms in food processing. The solid forms are mainly whole Zanthoxylum bungeanum, crushed Zanthoxylum bungeanum and microencapsulated Zanthoxylum bungeanum powder; the liquid forms are mainly Zanthoxylum bungeanum essential oil, Zanthoxylum bungeanum oil or Zanthoxylum bungeanum juice. [0003] There are many problems in the process of using whole Zanthoxylum bungeanum or crushed Zanthoxylum bungeanum: (1) It is difficult to achieve standardization and quantitative use. g fluctuates greatly; (2) Pesticide re...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/14A23L27/70A23V2002/00A23V2250/5118A23V2250/5114A23V2250/61
Inventor 李正纪李长春王文俊贾雨明彭长飞代雪原
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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