CN102342329A - Processing technique for producing condiment oil with fresh peppers and tea oil - Google Patents
Processing technique for producing condiment oil with fresh peppers and tea oil Download PDFInfo
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- CN102342329A CN102342329A CN2011103036158A CN201110303615A CN102342329A CN 102342329 A CN102342329 A CN 102342329A CN 2011103036158 A CN2011103036158 A CN 2011103036158A CN 201110303615 A CN201110303615 A CN 201110303615A CN 102342329 A CN102342329 A CN 102342329A
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- green pepper
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Abstract
The invention provides a processing technique for producing condiment oil with fresh peppers and tea oil, belonging to the field of edible oil. The processing technique comprises the steps of pepper selecting, washing, dewatering, edible oil selecting, heating, soaking, filtering, centrifuging, storing and the like. The invention aims to provide the processing technique for preparing the health-care condiment oil which is wholesome, nutritional and safe and has unique flavor by taking the tea oil as a solvent to extract the active ingredients such as the pepper-flavored and fragrant substances of the fresh peppers.
Description
Technical field
The present invention relates to the edible oil processing technology of a kind of fresh flower green pepper tea oil flavored oils, belong to the edible oil field.
Background technology
Chinese prickly ash is called long and thin hot pepper, pericarpium zanthoxyli again, the fruit of Rutaceae Zanthoxylum machaka or dungarunga, and pericarp green pepper by name is red, is described as one of " eight big flavouring ", is family's condiment for cooking commonly used and Chinese medicine batching.Wherein classify tribute so that Hanyuan, Sichuan Chinese prickly ash is with a long history as in the Tang Dynasty especially, thus name " tribute green pepper ", because of rich with skin depth meat, look gorgeous flavor is dense and well-known throughout the country, its particle is very large and color is bright red, thick and heavy and fragrance Qingyuan City of oil vacuole, fragrant strong and limp and numb tasty and refreshing.It is that contained fagaramide, volatile oil contents is high than the Chinese prickly ash in other places of production that the Hanyuan Chinese prickly ash has been brought up its unique characteristic because of the Special geography weather, and Qingyuan City, fragrance are stronger, limp and numb more strongly so Hanyuan Chinese prickly ash fragrance is healed.As common Chinese medicine batching; Chinese prickly ash contains multiple bioactive ingredients such as alkaloid, lignanoid, polyphenol, cumarin etc.; Has anti-oxidant, adjusting blood fat; Antiplatelet, antithrombotic; Improve immunological regulation; Suppress physiological actions such as arterial smooth muscle propagation, to the certain curative effect of treatment angiocardiopathy.
Tea oil is the distinctive woody grease of China, is one of four big woody oil in the world.Because of it is rich in monounsaturated fatty acids up to 80 %, this has the olive oil of " liquid golden " similar with reputation, so " east olive oil " laudatory title is arranged.Tea oil does not contain harmful materials such as material that erucic acid, mountain cornel acid etc. are difficult to digest and assimilate and aflatoxin.Tea oil also contains the unexistent specific physiological activator of olive oil, like camellin, Tsubaki-saponin, Tea Polyphenols, squalene etc.Tea oil is rich in unrighted acid and various active material, can reduce cholesterol, reduce the blood stickiness, strengthens blood vessel elasticity and toughness; Delay atherosclerotic, increase the stomach absorption function, promote endocrine body of gland hormone secretion; The control nervous function descends, and improves effects such as body immunity.Tea oil is fried in shallow oil under the stir-fry comparatively stable at high temperature.Tea oil is a kind of health nutritional oil useful to health, is suitable for long-term edible.
The patent present situation of domestic flavored oils: the present invention is in process, and the temperature of its edible vegetable oil remains on 80 ℃～120 ℃, and the flavor substance in the fresh flower green pepper can be added in the edible vegetable oil very soon, can keep well the fresh flower green pepper local flavor, sweet perfumes are diffused all around.Application number of intellectual property Patent Office of country is 201110067181.6, and name is called the patented invention of " a kind of technology of producing fresh zanthoxylum oil ", and a kind of technology of producing fresh zanthoxylum oil is provided.In this patent, the heating-up temperature of its edible oil is 160 ℃～220 ℃, and Chinese prickly ash extraction time in oil is 50～120 seconds, because extraction temperature is high, the time is short, and the flavor substance yield in the Chinese prickly ash is not high, and high temperature destroys the flavor substance of Chinese prickly ash easily.So it is 80 ℃～120 ℃ that the present invention adopts extraction temperature, can effectively keep the flavor substance and the stability thereof of Chinese prickly ash.
Characteristics of the present invention: tea oil is the woody edible vegetable oil that is rich in monounsaturated fatty acids; Its molecular weight is (common like rapeseed oil than other edible vegetable oils; Peanut oil; The molecular weight of the polyunsaturated fatty acid corn wet goods) is little; Be more conducive to the leaching of flavor substance in the Chinese prickly ash; The polyphenol that contains in the while tea oil; Camellin; Tsubaki-saponin; Vitamin isoreactivity material can prevent effectively that the flavor substance in the Chinese prickly ash is oxidized; Increase its stability; Not only prolong the storage time of fresh flower green pepper tea oil flavored oils, and guaranteed the local flavor of fresh flower green pepper tea oil flavored oils; Fragrance; The fiber crops flavor is sustained.Fresh flower green pepper tea oil not only has the characteristic that is rich in unrighted acid etc. of tea oil, and has the characteristic of Chinese prickly ash as dish condiment and Chinese medicine batching.Thereby fresh flower green pepper tea oil flavored oils is except as the culinary art flavored oils, also have fresh flower green pepper and tea oil physiological property can reduce cholesterol, enhancing blood vessel elasticity and toughness, prevent effects such as angiocardiopathy.Thereby fresh flower green pepper tea oil flavored oils is a kind of health flavored oils of health-nutrition safety.
Summary of the invention
The present invention is directed to existing technology, be intended to come as solvent the active ingredients such as fiber crops flavors material, fragrance matter of lixiviate fresh flower green pepper, the health flavored oils for preparing a kind of health-nutrition safety, unique flavor with tea oil.
For realizing the foregoing invention purpose, concrete technical scheme of the present invention is following:
A kind of production technology of producing fresh flower green pepper flavored oils, form by following steps:
A. go stalk, removal of impurities: it is on the screening table that the raw material Chinese prickly ash is tiled in, and chooses removal of impurities clearly;
B. clean: the fresh flower green pepper among the A is removed impurity with the clear water spray Cleaning for High Capacity;
C. dry: with the fresh flower green pepper of cleaning among the B be tiled in evaporate a part in the shaking screen with holes and swim after, in vacuum drying oven, dry again;
D. heating: the Chinese prickly ash among the C and the edible vegetable oil weight ratio by 1:1～1:10 is weighed up, and edible vegetable oil is heated to 70 ℃～120 ℃; Wherein said edible vegetable oil is the camellia oil or the green tea oil of high-quality cold press;
E. soak: the Chinese prickly ash that weighs up among the D is joined in the edible vegetable oil that has heated among the D mix, be incubated simultaneously and soak 10 min～120 min;
F. separate, remove Chinese prickly ash:, remove oarse-grained Chinese prickly ash with Chinese prickly ash in the E step and edible vegetable oil warp 20～60 purpose filtered through gauze;
G. centrifugal: the fresh flower green pepper edible vegetable oil among the F is centrifugal through centrifuge, remove impurity;
H. cooling: with the fresh flower green pepper vegetable oil cool to room temperature among the G;
I. packing, storage: the fresh flower green pepper edible vegetable oil among the H is stored in oil storage tank.
Fresh flower green pepper of the present invention is Hanyuan, a Sichuan fresh flower green pepper, the selection of fresh flower green pepper: the Hanyuan fresh flower green pepper of selection requires maturity more than 90 %, and full seed does not contain the Chinese prickly ash of other kinds;
Use the selection of vegetable oil: the camellia oil of high-quality cold press or green tea oil for through coming unstuck, depickling, the refining finished camellia oil of dewaxing step or green tea oil.
Advantage of the present invention:
1. good product quality, green health, nutritious
Chinese prickly ash also contains multiple bioactive ingredients such as alkaloid, lignanoid, polyphenol, cumarin etc. except that containing fiber crops flavor material, volatile oil, be a kind of traditional Chinese medicines batching.
Tea oil is the woody edible vegetable oil that is rich in monounsaturated fatty acids, and the polyphenol that also contains, camellin, Tsubaki-saponin, vitamin isoreactivity material can reduce cholesterol, prevent angiocardiopathy.
Tea oil is little than the molecular weight of the polyunsaturated fatty acid of other edible vegetable oils (common like rapeseed oil, peanut oil, corn wet goods) because of its molecular weight; Be more conducive to the leaching of flavor substance in the Chinese prickly ash; Can prevent effectively that the flavor substance in the Chinese prickly ash is oxidized; Increase its stability; Not only prolonged the storage time of fresh flower green pepper tea oil flavored oils, and guaranteed that local flavor, fragrance, the fiber crops flavor of fresh flower green pepper tea oil flavored oils are sustained.
The comparison of the leading indicator of the Chinese prickly ash oil that Chinese prickly ash oil that the used tea oil of the present invention is produced and other plant oil are produced:
。
Annotate: that the assay method of fagaramide uses is province-norm DB51/T493-2005, and the mensuration of fagaramide content range is under Chinese prickly ash and edible vegetable oil part by weight are the condition of 1:1,1:10, to record.
Extraction rate high, need not chemical reagent, energy-conserving and environment-protective, green safety
Used tea oil to the extraction rate of fresh flower green pepper all than the height of other plant oil, this is that the peculiar property of tea oil itself determines, because of little than polyunsaturated fatty acid of the molecular weight of monounsaturated fatty acids, so extraction rate is high.
Specific embodiments
Instance:
The processing technology of fresh flower green pepper tea oil:
Step 1: selection of fresh flower green pepper and processing;
A. go stalk, removal of impurities: it is on the screening table that the raw material Chinese prickly ash is tiled in, and chooses removal of impurities clearly;
B. clean: the fresh flower green pepper among the A is removed impurity with the clear water spray Cleaning for High Capacity;
C. dry: with the fresh flower green pepper of cleaning among the B be tiled in evaporate a part in the shaking screen with holes and swim after, in vacuum drying oven, dry again;
Step 2: the lixiviate of fresh zanthoxylum oil;
D. heating: the Chinese prickly ash among the C and the tea oil weight ratio by 1:10 is weighed up, and tea oil is heated to 100 ℃;
E. soak: the Chinese prickly ash that weighs up among the D is joined in the tea oil that has heated among the D mix, be incubated simultaneously and soak 30 min;
Step 3: the separation of fresh zanthoxylum oil, cooling;
F. separate, remove Chinese prickly ash:, remove oarse-grained Chinese prickly ash with Chinese prickly ash in the E step and tea oil warp 20～60 purpose filtered through gauze;
G. centrifugal: the fresh flower green pepper tea oil among the F is centrifugal through centrifuge, remove impurity;
H. cooling: with the fresh flower green pepper tea oil cool to room temperature among the G;
Step 4: the packing of fresh zanthoxylum oil;
I. packing, storage: the fresh flower green pepper tea oil among the H is stored in oil storage tank.
Testing result is following:
Claims (8)
1. technology of producing fresh flower green pepper tea oil flavored oils, form by following steps:
A. go stalk, removal of impurities: the raw material Chinese prickly ash is tiled on the screening table, chooses removal of impurities clearly;
B. clean: the fresh flower green pepper among the A is removed impurity with the clear water spray Cleaning for High Capacity;
C. dry: with the fresh flower green pepper of cleaning among the B be tiled in evaporate a part in the shaking screen with holes and swim after, in vacuum drying oven, dry again;
D. heating: the Chinese prickly ash among the C and the edible vegetable oil weight ratio by 1:1～1:10 is weighed up, and edible vegetable oil is heated to 70 ℃～120 ℃; Wherein said edible vegetable oil is the camellia oil or the green tea oil of high-quality cold press;
E. soak: the Chinese prickly ash that weighs up among the D is joined in the edible vegetable oil that has heated among the D mix, be incubated simultaneously and soak 10 min～120 min;
F. separate, remove Chinese prickly ash:, remove oarse-grained Chinese prickly ash with Chinese prickly ash in the E step and edible vegetable oil warp 20～60 purpose filtered through gauze;
G. centrifugal: the fresh flower green pepper edible vegetable oil among the F is centrifugal through centrifuge, remove impurity;
H. cooling: with the fresh flower green pepper vegetable oil cool to room temperature among the G;
I. packing, storage: the fresh flower green pepper edible vegetable oil among the H is stored in oil storage tank.
2. technology according to claim 1 is characterized in that: said Chinese prickly ash is a Hanyuan fresh flower green pepper, selects the fresh flower green pepper to require maturity more than 90 %, and full seed does not contain the Chinese prickly ash of other kinds.
3. technology according to claim 1 and 2 is characterized in that: the camellia oil of high-quality cold press or green tea oil for through coming unstuck, the refining finished camellia oil of depickling, dewaxing step or green tea oil.
4. according to each described technology of claim 1-3, it is characterized in that: the oven dry among the step C is under the vacuum, and temperature is controlled at 50 ℃～60 ℃ the vacuum drying of carrying out.
5. according to each described technology of claim 1-4, it is characterized in that: the fresh flower green pepper among the step D and the weight ratio of edible vegetable oil are 1:2～1:10.
6. according to each described technology of claim 1-5, it is characterized in that: temperature is 80 ℃～120 ℃ during insulation in the step e, and soak time is 15 min～50 min.
7. according to each described technology of claim 1-6, it is characterized in that: the centrifugal parameter described in the step G is centrifugal rotational speed 6000～8000 r/min, and centrifugation time is 20 min～40 min.
8. according to each described technology of claim 1-7, it is characterized in that: being cooled to through heat exchanger of the fresh flower green pepper edible vegetable oil among the step H reduced to 30 ℃～40 ℃ with the temperature of fresh flower green pepper edible vegetable oil.
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| CN 201110303615 CN102342329B (en) | 2011-10-10 | 2011-10-10 | Processing technique for producing condiment oil with fresh peppers and tea oil |
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| CN 201110303615 CN102342329B (en) | 2011-10-10 | 2011-10-10 | Processing technique for producing condiment oil with fresh peppers and tea oil |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689134A (en) * | 2013-12-12 | 2014-04-02 | 福建胜华农业科技发展有限公司 | Tea oil for cooking soup and processing process of tea oil |
| CN103704380A (en) * | 2013-12-12 | 2014-04-09 | 福建胜华农业科技发展有限公司 | Litsea cubeba tea oil seasoning oil and processing technology thereof |
| CN103749742A (en) * | 2013-12-31 | 2014-04-30 | 安顺市西秀区百岁陈德文牌食品加工厂 | Production method of zanthoxylum oil |
| CN104255955A (en) * | 2014-09-05 | 2015-01-07 | 周顺 | Fresh green pepper edible oil |
| CN104782797A (en) * | 2015-04-29 | 2015-07-22 | 广西明华晟粮油科技有限公司 | Health sesame blending oil |
| CN104872606A (en) * | 2015-04-29 | 2015-09-02 | 广西明华晟粮油科技有限公司 | Five-spice seasoning oil |
| CN107348017A (en) * | 2017-08-03 | 2017-11-17 | 四川川椒王子生物科技有限公司 | A kind of method of comprehensive utilization of fresh pepper |
| CN107581571A (en) * | 2016-07-06 | 2018-01-16 | 中粮集团有限公司 | Zanthoxylum essential oil processing byproduct crosses the recovery method of oil bloom green pepper |
| CN107772412A (en) * | 2017-11-01 | 2018-03-09 | 王成林 | A kind of preparation method of fresh pepper baste |
| CN109380602A (en) * | 2017-08-04 | 2019-02-26 | 景俊年 | Perilla leaf oil preserved material adsorbs oil powder and preparation method thereof, application |
| CN109825362A (en) * | 2019-04-01 | 2019-05-31 | 孟可 | A kind of Zanthoxylum essential oil reparation technology |
| CN113115836A (en) * | 2019-12-31 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Numb-feeling enhanced zanthoxylum oil |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704380A (en) * | 2013-12-12 | 2014-04-09 | 福建胜华农业科技发展有限公司 | Litsea cubeba tea oil seasoning oil and processing technology thereof |
| CN103689134A (en) * | 2013-12-12 | 2014-04-02 | 福建胜华农业科技发展有限公司 | Tea oil for cooking soup and processing process of tea oil |
| CN103749742A (en) * | 2013-12-31 | 2014-04-30 | 安顺市西秀区百岁陈德文牌食品加工厂 | Production method of zanthoxylum oil |
| CN104255955A (en) * | 2014-09-05 | 2015-01-07 | 周顺 | Fresh green pepper edible oil |
| CN104782797A (en) * | 2015-04-29 | 2015-07-22 | 广西明华晟粮油科技有限公司 | Health sesame blending oil |
| CN104872606A (en) * | 2015-04-29 | 2015-09-02 | 广西明华晟粮油科技有限公司 | Five-spice seasoning oil |
| CN107581571B (en) * | 2016-07-06 | 2020-11-20 | 中粮集团有限公司 | Method for recovering zanthoxylum bungeanum oil processing by-product of zanthoxylum bungeanum oil processing |
| CN107581571A (en) * | 2016-07-06 | 2018-01-16 | 中粮集团有限公司 | Zanthoxylum essential oil processing byproduct crosses the recovery method of oil bloom green pepper |
| CN107348017B (en) * | 2017-08-03 | 2020-11-27 | 四川川椒王子生物科技有限公司 | Comprehensive utilization method of fresh pepper |
| CN107348017A (en) * | 2017-08-03 | 2017-11-17 | 四川川椒王子生物科技有限公司 | A kind of method of comprehensive utilization of fresh pepper |
| CN109380602A (en) * | 2017-08-04 | 2019-02-26 | 景俊年 | Perilla leaf oil preserved material adsorbs oil powder and preparation method thereof, application |
| CN109380602B (en) * | 2017-08-04 | 2021-10-26 | 景俊年 | Perilla leaf oil immersion agent adsorption oil powder and preparation method and application thereof |
| CN107772412A (en) * | 2017-11-01 | 2018-03-09 | 王成林 | A kind of preparation method of fresh pepper baste |
| CN109825362A (en) * | 2019-04-01 | 2019-05-31 | 孟可 | A kind of Zanthoxylum essential oil reparation technology |
| CN113115836A (en) * | 2019-12-31 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Numb-feeling enhanced zanthoxylum oil |
| CN113115836B (en) * | 2019-12-31 | 2024-01-16 | 丰益(上海)生物技术研发中心有限公司 | Tingling enhanced type pricklyash peel oil |
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