CN102077971A - Cooked fragrant pepper essential oil - Google Patents
Cooked fragrant pepper essential oil Download PDFInfo
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- CN102077971A CN102077971A CN2009102287490A CN200910228749A CN102077971A CN 102077971 A CN102077971 A CN 102077971A CN 2009102287490 A CN2009102287490 A CN 2009102287490A CN 200910228749 A CN200910228749 A CN 200910228749A CN 102077971 A CN102077971 A CN 102077971A
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- oil
- essential oil
- ripe
- fagara
- arenaria
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Abstract
The invention discloses cooked fragrant pepper essential oil which is prepared by the following steps of: taking 100 parts of clovershrub pepper and 100-200 parts of colza oil according to mass; pulverizing pepper into fragments in 2-5mm and placing the fragments into a heat preserving container; heating the colza oil till oil is boiled and injecting the colza oil into the container containing the pepper fragments; uniformly stirring and mixing and naturally cooling to room temperature; filtering oil components and putting the obtained pepper fragments into supercritical CO2 extracting equipment; extracting for two hours under the conditions of the extracting pressure of 10-25MPa, the extracting temperature of 50-70 DEG C, the separating temperature of 35 DEG C and the separating pressure of 0.8MPa to obtain the cooked fragrant pepper essential oil.
Description
Technical field
The present invention relates to a kind of ripe Fagara arenaria essential oil, particularly a kind of have strong ripe Fagara arenaria fragrance and a great Japan pepper essential oil of intensity, belongs to food technology field.
Background technology
Chinese prickly ash is a kind of traditional spice in China, and long edible history is arranged, and is one of flavouring of liking of people.Sphere of consumption is very wide at home, and processing stage is lower, mainly sells with whole grain and kibble form.When in general daily life, using; mainly be directly to add Chinese prickly ash or zanthoxylum powder; but for food production enterprise; therefore the direct color and luster outward appearance of the product that regular meeting's influence is produced during the adding mode has many food productions processing enterprise to begin to replace Chinese prickly ash with Japan pepper essential oil aborning at present and makes flavouring.
Contain multiple composition in the Chinese prickly ash, the researcher has carried out analysis on many aspects research to it, and it is full how can to make Japan pepper essential oil present strong ripe Fagara arenaria fragrance and fragrance, natural harmony, be one of problem of studying of researcher, lack very much the product of ripe fragrant breeze flavor in the market.
Summary of the invention
The inventor has developed a kind of strong ripe Fagara arenaria fragrance that has through a large amount of development test work, and fragrance is full, natural harmony, and the great Japan pepper essential oil of intensity.
The purpose of this invention is to provide a kind of ripe Fagara arenaria essential oil.
The ripe Fagara arenaria essential oil of the present invention prepares by the following method:
1) gets 100 parts in clovershrub Chinese prickly ash by quality, get 100～200 parts of rapeseed oils; Zanthoxylum powder is broken into the fragment of 2～5mm, inserts in the cool-bag, rapeseed oil is heated to oil boils and be injected in the container that fills the Chinese prickly ash fragment, mix, naturally cool to room temperature.
2) the Chinese prickly ash fragment of elimination oil content is inserted supercritical CO
2In the extraction equipment, at extracting pressure 10～25MPa, 50～70 ℃ ℃ of extraction temperature, 35 ℃ of separation temperatures, separating pressure 0.8MPa extraction 2 hours gets ripe Fagara arenaria essential oil.
In order to obtain better effect, preferred Chinese prickly ash oil is 1: 1.8 with the mass ratio of rapeseed oil during preparation.Preferred extraction conditions: extracting pressure 15～20MPa, 50～60 ℃ of extraction temperature, 35 ℃ of separation temperatures, separating pressure 0.8MPa; More preferably: extracting pressure 15MPa, 50 ℃ of extraction temperature, 35 ℃ of separation temperatures, separating pressure 0.8MPa.
Advantage of the present invention and characteristics:
1) Japan pepper essential oil of the present invention has strong ripe Fagara arenaria fragrance, and fragrance is full, natural harmony, and intensity is very big.
2) Japan pepper essential oil of the present invention has farthest kept the flavor components of Chinese prickly ash.
3) green non-pollution.
The specific embodiment
In order to understand the present invention, the invention will be further described below by embodiment, but do not limit the present invention.
Embodiment 1
Get clovershrub Chinese prickly ash 100 grams, be ground into the fragment of 2～5mm, insert in the cool-bag; Get rapeseed oil 180 gram, be heated to after oil boils, deep fat is injected the container that fills the Chinese prickly ash fragment, stir, make to mix, naturally cool to room temperature; Behind the elimination oil content Chinese prickly ash fragment is inserted supercritical CO
2In the extraction equipment, at extracting pressure 15MPa, 50 ℃ of extraction temperature, 35 ℃ of separation temperatures, extraction is 2 hours under the separating pressure 0.8MPa condition, separates, and gets ripe Fagara arenaria essential oil.
Embodiment 2
Get clovershrub Chinese prickly ash 50 grams, get rapeseed oil 60 grams, press embodiment 1 operation, get ripe Fagara arenaria essential oil.
Embodiment 3
Get clovershrub Chinese prickly ash 100 grams, get rapeseed oil 200 grams, process conditions are: extracting pressure 10MPa, 70 ℃ of extraction temperature, 35 ℃ of separation temperatures, separating pressure 0.8MPa.Press embodiment 1 operation, get ripe Fagara arenaria essential oil.
Embodiment 4
Get clovershrub Chinese prickly ash 100 grams, get rapeseed oil 150 grams, process conditions are: extracting pressure 10MPa, 50 ℃ of extraction temperature, 35 ℃ of separation temperatures, separating pressure 0.8MPa.Press embodiment 1 operation, get ripe Fagara arenaria essential oil.
Embodiment 5
Get clovershrub Chinese prickly ash 100 grams, get rapeseed oil 200 grams, process conditions are: extracting pressure 25MPa, 50 ℃ of extraction temperature, 35 ℃ of separation temperatures, separating pressure 0.8MPa.Press embodiment 1 operation, get ripe Fagara arenaria essential oil.
Claims (4)
1. ripe Fagara arenaria essential oil is characterized in that preparing by the following method:
1) gets 100 parts in clovershrub Chinese prickly ash by quality, get 100～200 parts of rapeseed oils; Zanthoxylum powder is broken into the fragment of 2～5mm, inserts in the cool-bag, rapeseed oil is heated to oil boils and be injected in the container that fills the Chinese prickly ash fragment, mix, naturally cool to room temperature;
2) the Chinese prickly ash fragment of elimination oil content is inserted supercritical CO
2In the extraction equipment, at extracting pressure 10～25MPa, 50～70 ℃ ℃ of extraction temperature, 35 ℃ of separation temperatures, separating pressure 0.8MPa extraction 2 hours gets ripe Fagara arenaria essential oil.
2. a kind of ripe Fagara arenaria essential oil according to claim 1, Chinese prickly ash oil is 1: 1.8 with the mass ratio of rapeseed oil when it is characterized in that preparing.
3. a kind of ripe Fagara arenaria essential oil according to claim 1, extracting pressure 15～20MPa when it is characterized in that preparing, 50～60 ℃ of extraction temperature, 35 ℃ of separation temperatures, separating pressure 0.8MPa.
4. a kind of ripe Fagara arenaria essential oil according to claim 1, extracting pressure 15MPa when it is characterized in that preparing, 50 ℃ of extraction temperature, 35 ℃ of separation temperatures, separating pressure 0.8MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102287490A CN102077971A (en) | 2009-11-26 | 2009-11-26 | Cooked fragrant pepper essential oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102287490A CN102077971A (en) | 2009-11-26 | 2009-11-26 | Cooked fragrant pepper essential oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102077971A true CN102077971A (en) | 2011-06-01 |
Family
ID=44084322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102287490A Pending CN102077971A (en) | 2009-11-26 | 2009-11-26 | Cooked fragrant pepper essential oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102077971A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103820025A (en) * | 2014-02-25 | 2014-05-28 | 晨光生物科技集团股份有限公司 | Production method of cooked fragrant capsicum oleoresin |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082347A (en) * | 1993-04-10 | 1994-02-23 | 刘仲和 | Chinese prickly ash sauce, Chinese prickly ash oil and preparation method thereof |
| US20010002260A1 (en) * | 1998-07-07 | 2001-05-31 | Ezio Bombardelli | Extracts of zanthoxylum bungeanum, and pharmaceutical and cosmetic formulations containing same |
| US6278005B1 (en) * | 1999-04-03 | 2001-08-21 | Kabushikikaisha Fujimiyohoen | Process of producing sesame lignans and/or sesame flavors |
| CN1488289A (en) * | 2003-08-15 | 2004-04-14 | 中华全国供销合作总社南京野生植物综 | Process for separating zanthookylum bungeanum ingredient using supercritical fluid technology |
| CN1568786A (en) * | 2004-05-08 | 2005-01-26 | 西南农业大学 | Production technique for extracting pepper essence by supercritical carbon dioxide process |
-
2009
- 2009-11-26 CN CN2009102287490A patent/CN102077971A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082347A (en) * | 1993-04-10 | 1994-02-23 | 刘仲和 | Chinese prickly ash sauce, Chinese prickly ash oil and preparation method thereof |
| US20010002260A1 (en) * | 1998-07-07 | 2001-05-31 | Ezio Bombardelli | Extracts of zanthoxylum bungeanum, and pharmaceutical and cosmetic formulations containing same |
| US6278005B1 (en) * | 1999-04-03 | 2001-08-21 | Kabushikikaisha Fujimiyohoen | Process of producing sesame lignans and/or sesame flavors |
| CN1488289A (en) * | 2003-08-15 | 2004-04-14 | 中华全国供销合作总社南京野生植物综 | Process for separating zanthookylum bungeanum ingredient using supercritical fluid technology |
| CN1568786A (en) * | 2004-05-08 | 2005-01-26 | 西南农业大学 | Production technique for extracting pepper essence by supercritical carbon dioxide process |
Non-Patent Citations (1)
| Title |
|---|
| 莫彬彬，等: "超临界CO_2萃取九叶青花椒和大红袍花椒挥发油的化学成分分析及香气比较", 《中国调味品》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103820025A (en) * | 2014-02-25 | 2014-05-28 | 晨光生物科技集团股份有限公司 | Production method of cooked fragrant capsicum oleoresin |
| CN103820025B (en) * | 2014-02-25 | 2016-03-23 | 晨光生物科技集团股份有限公司 | The production method of ripe odor type oleoresin capsicum |
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Application publication date: 20110601 |