CN103923750A - Method for producing pepper oil with stable quality and high spicy degree - Google Patents
Method for producing pepper oil with stable quality and high spicy degree Download PDFInfo
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- CN103923750A CN103923750A CN201410192165.3A CN201410192165A CN103923750A CN 103923750 A CN103923750 A CN 103923750A CN 201410192165 A CN201410192165 A CN 201410192165A CN 103923750 A CN103923750 A CN 103923750A
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Abstract
The invention discloses a method for producing pepper oil with stable quality and a high spicy degree. The method includes the steps that (1) dry pepper raw materials are crushed, steam distillation is carried out, and pepper aromatic oil is obtained after oil-water separation; (2) pepper powder obtained after steam distillation is extracted through ethyl acetate, solvents with pepper resin are obtained through filtering, 5% sodium hydroxides are added into the solvents, heating and stirring are carried out for two hours, then the solvents are cooled to be at the room temperature, ethyl acetate solvents are obtained after separation, activated carbon is added for adsorption, the solvents are obtained after filtering, reduced pressure distillation is carried out for concentration, and pepper oil resin with the high spicy degree and good fluidity is obtained; (3) pepper aromatic oil obtained in the step (1) and the pepper resin obtained in the step (2) are mixed, and a pepper oil product with stable quality is obtained. The proportion of pepper spicy substances and pepper aromatic substances is controllable, the content of pectin and polysaccharide is little, foreign flavor does not exist, the smell and flavor are pure, the fluidity is good, meanwhile, the oil solubility is good, emulsifier does not need to be added during dissolving, suspended matter and sediments do not exist, and transparency is high.
Description
Technical field
The invention belongs to food or seasonings manufacture field, relate to particularly a kind of production method of height fiber crops degree Fructus Zanthoxyli oil of constant product quality.
Background technology
At present, Fructus Zanthoxyli oil has been produced following several method, there is very large problem, 1, existing solvent-extraction process is prepared Fructus Zanthoxyli oil, all effective constituent perfume oil and the numb-taste component of zanthoxylum that adopts organic solvent derect seething Chinese prickly ash, will cause like this using the Fructus Zanthoxyli oil quality of different batches Chinese prickly ash extraction unstable, the ratio that is Chinese prickly ash aromatoising substance and numb-taste component of zanthoxylum is unfixing, simultaneously because the treatment process after lixiviate is improper, cause in product pectin and polysaccharide content high, poor fluidity, oil soluble is bad, fiber crops degree is low, and difficulty meets foodstuffs industry service requirements.2, supercritical extraction is produced Fructus Zanthoxyli oil, and equipment investment is large, and turnout is little, is unfavorable for suitability for industrialized production; In producing, there is very large Carbon emission simultaneously, can cause Greenhouse effect.
Above-mentioned two kinds of methods are at present with the most use, allocate, otherwise have a lot of throw outs but the xanthoxylum oleoresin extracting all needs to add emulsifying agent after diluting with vegetables oil, do not reach the effect of pure natural.In addition, carry out lixiviate with 80-260 degree oil, this method at high temperature easily produces carcinogenic substance, and the quick-fried squeezing Fructus Zanthoxyli oil of high temperature produces a large amount of oil smoke, contaminate environment.Perfume oil in Chinese prickly ash at high temperature volatilizees soon simultaneously, does not utilize to greatest extent the perfume oil in Chinese prickly ash, thereby causes the aromatising flavour deficiency in product.
Moreover fresh pepper is mixed squeezing and is prepared the method for Fructus Zanthoxyli oil with rape oil, squeeze insufficiently, extract not thoroughly, to carry out oily water separation simultaneously, complex process, operational difficulty, human cost is high.
Also have, the Fructus Zanthoxyli oil that vegetables oil lixiviate, fresh pepper and the method such as cold press of carrying out after rape oil mixing lixiviate obtain is because the solubleness of fiber crops element in oil is low, thereby causes product fiber crops degree low, is only suitable for family's use, be difficult to meet the requirement of the industries such as foodstuffs industry use, especially makeup.
Chinese patent 200610095020.7 discloses " a kind of production technique of Fructus Zanthoxyli oil ", does not need heating, do not need chemical solvents, but product is unstable.
Summary of the invention
The object of the present invention is to provide the production method of a kind of constant product quality, Fructus Zanthoxyli oil that numb degree is high, solve the deficiency of aforesaid method, the product composition that the method obtains is controlled, can be according to market or client's requirement allotment numb-taste components and the ratio of Chinese prickly ash aromatising flavour material, in product, pectin and polysaccharide content are few, no impurity taste, smell, flavour are pure, good fluidity; Oil soluble is good simultaneously, does not need to add emulsifying agent when dissolving, no suspended substance and precipitation, and transparency is good.
Object of the present invention and solve its technical problem underlying and realize by the following technical solutions: a kind of production method of height fiber crops degree Fructus Zanthoxyli oil of constant product quality, comprises the following steps:
1, dried flower green pepper raw material pulverizing, steam distillation, oily water separation obtains aromatic oil from Chinese pepper;
2, the zanthoxylum powder after steam distillation carries out lixiviate by ethyl acetate, zanthoxylum powder and ethyl acetate mass ratio are 1:3-6, filtration obtains the solvent that contains xanthopicrite, add 5% sodium hydroxide solvent heated and stirred cool to room temperature after 2 hours, 5% sodium hydroxide solvent and Chinese prickly ash ratio are 0.3:1, separate and obtain ethyl acetate solvent, add gac to adsorb, filtration obtains solvent, and underpressure distillation is concentrated, obtains the xanthoxylum oleoresin of high numb degree good fluidity;
3, step 1,2 aromatic oil from Chinese pepper and xanthopicrite are allocated, obtained stay-in-grade Fructus Zanthoxyli oil product.
Described step 1, dried flower green pepper raw material carries out pulverize at low temperature 40-60 order after the past, seed removed handle.
Described step 3, aromatic oil from Chinese pepper and xanthopicrite allotment mass ratio are 1:1-3.
The present invention compared with prior art has obvious advantage and beneficial effect.From above technical scheme, the present invention has following characteristics:
1, dried flower green pepper raw material carries out pulverize at low temperature 40-60 order after the past, seed removed handle; Can not pulverize too thin, otherwise difficulty when steam distillation.
2, the perfume oil that steam distillation obtains is transparent, and purity is high, without numb taste, can be used for cosmetic material.
3, select ethyl acetate as solvent extraction xanthoxylum oleoresin because contain a small amount of water in the zanthoxylum powder after steam distillation, and under normal temperature the content of ethyl acetate in water 8%, therefore be easy to separate, good with ethyl acetate volatility, when distillation, consume energy low, molten residual few.
4,5% sodium hydroxide solution can be removed the pectin in xanthoxylum oleoresin, the thick substances such as polysaccharide, good product mobility.
5, adopt xanthoxylum oleoresin and perfume oil allotment, the ratio of numb taste and aromatising flavour material is easy to control, the product that different varieties is produced, and each main component is consistent, constant product quality.
6, the present invention obtains aromatic oil from Chinese pepper and xanthoxylum oleoresin can be for the production of products such as Chinese prickly ash perfume, Chinese prickly ash automobile perfume, Chinese prickly ash anti-acne, Chinese prickly ash foot lotion, Chinese prickly ash foot washing powder, Chinese prickly ash biotic pesticide, Chinese prickly ash bathing agents, Chinese prickly ash shampoo, Chinese prickly ash toilet water.
Embodiment
Below in conjunction with preferred embodiment, production method embodiment, feature and the effect thereof of the height fiber crops degree Fructus Zanthoxyli oil to a kind of constant product quality proposing according to the present invention, be described in detail as follows.
A production method for the height fiber crops degree Fructus Zanthoxyli oil of constant product quality, comprises the following steps:
1, dried flower green pepper raw material pulverizing, steam distillation, oily water separation obtains aromatic oil from Chinese pepper;
2, the zanthoxylum powder after steam distillation carries out lixiviate by ethyl acetate, zanthoxylum powder and ethyl acetate mass ratio are 1:3-6, filtration obtains the solvent that contains xanthopicrite, add 5% sodium hydroxide solvent heated and stirred cool to room temperature after 2 hours, 5% sodium hydroxide solvent and zanthoxylum powder mass ratio are 0.3:1, separate and obtain ethyl acetate solvent, add gac to adsorb, filtration obtains solvent, and underpressure distillation is concentrated, obtains the xanthoxylum oleoresin of high numb degree good fluidity;
3, step 1,2 aromatic oil from Chinese pepper and xanthopicrite are allocated, obtained stay-in-grade Fructus Zanthoxyli oil product.
Described step 1, dried flower green pepper raw material carries out pulverize at low temperature 40-60 order after the past, seed removed handle.
Described step 3, aromatic oil from Chinese pepper and xanthopicrite allotment mass ratio are 1:1-3.
Embodiment: a kind of production method of height fiber crops degree Fructus Zanthoxyli oil of constant product quality, comprise the following steps: 1,1 ton of selected dried flower green pepper carries out the pulverizing of 40-60 order, then carry out steam distillation, carry out oily water separation and obtain aromatic oil from Chinese pepper, while not having perfume oil to produce, stop distillation, will obtain 30-100 kilogram of aromatic oil from Chinese pepper (different Chinese prickly ash kind aromatic-oil contents is different).
2, the zanthoxylum powder of steam distillation being crossed to volatile oil carries out heated and stirred lixiviate by the ethyl acetate of 1.5 tons, and temperature is controlled at 40-70 degree Celsius, and extraction time, about 2 hours, carries out suction filtration, repeats lixiviate 3-4 time, then combined ethyl acetate vat liquor.
3, toward sodium hydroxide (eating) solution that adds 300 kilogram 5% in ethyl acetate solvent, heating 40-50 DEG C, stirs 2 hours, and the static room temperature that is as cold as separates, acquisition ethyl acetate solvent.
4, reflux (70-80 DEG C) ethyl acetate solvent, adds 20 kilograms of gacs, stirs and carries out heat filtering after 30 minutes, obtain ethyl acetate solvent, carry out concentrating under reduced pressure, until do not have solvent to produce, obtain 60-120 kilogram of (different Chinese prickly ash kind, output is different) xanthoxylum oleoresin.
5, according to client, the requirement of Chinese prickly ash spunyarn element and perfume oil ratio is allocated, will be obtained stay-in-grade Fructus Zanthoxyli oil.
Below by experimental data, beneficial effect is described:
Carry out compositely according to the ratio of xanthoxylum oleoresin and pepper aroma essential oil 3:1, be then diluted to after 50 times with pure soy bean, get 3 samples and carry out sensory evaluation scores mensuration:
By Fructus Zanthoxyli oil sensory evaluation scores of the present invention is drawn to following experimental data.The evaluation group (being professional food flavouring researchist) being made up of 7 people, judges chamber according to standard shown in table 1 in specialty product sensory quality is evaluated.Evaluation is carried out under nature light in the time that product temperature and room temperature reach constant: first get appropriate sample in colorimetric cylinder, observe its color and luster and transparency, the judge smell of then unpacking, finally gargles by warm water, trial test product flavour.4 indexs altogether, 5 points of each index best results, full marks 20.Product sensory scoring is all averaged and is drawn data, in table 2.
Table 1 Fructus Zanthoxyli oil sensory evaluation scores standard
| Color and luster | Smell | Flavour | Transparency | Overall evaluation | Scoring |
| The pure homogeneous of color and luster | There is strong pepper flavor, free from extraneous odour | Soft, the numb taste of mouthfeel is pure, without bitter taste | Clear oily liquids | Excellent, the product of favor | 5 |
| Color and luster homogeneous | Pepper flavor is slightly light, free from extraneous odour | Softer, the numb taste of mouthfeel is pure, without bitter taste | Clear, there is a little suspended substance | Good, relatively like product | 4 |
| Color and luster heterogeneity, with deep green | Chinese prickly ash is lightly seasoned, vegetables oil taste is dense | Mouthfeel is softer, fiber crops are lightly seasoned, have a small amount of bitter taste | Muddy, suspended substance | In, like product | 3 |
| Color is dark, variegated obviously | Fragrant taste, vegetables oil taste without Chinese prickly ash are dense | Mouthfeel is poor, fiber crops are lightly seasoned, have a small amount of bitter taste | Muddiness, suspended substance, there is precipitation | Poor, more do not like product | 2 |
| Color is dark, variegated obviously | Dense without the raw taste of pepper flavor, vegetables oil | Mouthfeel is poor, fiber crops are lightly seasoned, bitter taste is dense | Muddy, a large amount of suspended substances, precipitation in a large number | Poor, do not like product | 1 |
Table 2 evaluation result
| Evaluation index | Product 1 | Product 2 | Product 3 |
| Color and luster | 5 | 5 | 5 |
| Smell | 4.5 | 4 | 4.5 |
| Flavour | 5 | 5 | 5 |
| Transparency | 4 | 4 | 4 |
| Total score | 18.5 | 18 | 18.5 |
As shown in Table 2, the present invention adequately and reasonably utilizes the fiber crops element material of aromatoising substance in Chinese prickly ash and Chinese prickly ash, the product that invention obtains can carry out according to customer demand composite according to the different ratios of perfume oil and fiber crops element, steady quality, and ratio is controlled is of the present invention one large advantage; Easy to use is another advantage, can carry out choice for use according to different purposes, such as the industries such as makeup can be selected to use without the aromatic oil from Chinese pepper of any numb taste.Simultaneously pectin and the polysaccharide content in product is very low, while therefore dilution with vegetables oil, does not need to add just solvent completely of any emulsifying agent, and being diluted is that eating at home product is very convenient.Comprehensive evaluation, Fructus Zanthoxyli oil of the present invention, is fully used numb taste and the aromatising flavour of Chinese prickly ash, is a kind of Fructus Zanthoxyli oil that can meet different user demands.Technique is simple, easy to operate simultaneously, and cost is low; Product is applicable to the aspects such as makeup, foodstuffs industry, family and condiment for instant noodles bag and uses.
The above, it is only preferred embodiment of the present invention, not the present invention is done to any pro forma restriction, any technical solution of the present invention content that do not depart from, any simple modification, equivalent variations and the modification above embodiment done according to technical spirit of the present invention, all still belong in the scope of technical solution of the present invention.
Claims (3)
1. a production method for the height fiber crops degree Fructus Zanthoxyli oil of constant product quality, is characterized in that: comprise the following steps:
(1), dried flower green pepper raw material pulverizing, steam distillation, oily water separation obtains aromatic oil from Chinese pepper;
(2), the zanthoxylum powder after steam distillation carries out lixiviate by ethyl acetate, zanthoxylum powder and ethyl acetate mass ratio are 1:3-6, filtration obtains the ethyl acetate solution that contains xanthopicrite, add 5% sodium hydroxide solution heated and stirred cool to room temperature after 2 hours, 5% sodium hydroxide solution and the mass ratio of zanthoxylum powder are 0.3:1, separate and obtain ethyl acetate solvent, add gac to adsorb, filtration obtains solvent, and underpressure distillation is concentrated, obtains the xanthoxylum oleoresin of high numb degree good fluidity;
(3), step 1,2 aromatic oil from Chinese pepper and xanthopicrite are allocated, obtain stay-in-grade Fructus Zanthoxyli oil product.
2. the production method of the height fiber crops degree Fructus Zanthoxyli oil of a kind of constant product quality as claimed in claim 1, is characterized in that: described step 1, dried flower green pepper raw material carries out pulverize at low temperature 40-60 order after the past, seed removed handle.
3. the production method of the height fiber crops degree Fructus Zanthoxyli oil of a kind of constant product quality as claimed in claim 1, is characterized in that: described step 3, aromatic oil from Chinese pepper and xanthopicrite allotment mass ratio are 1:1-3.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368567A (en) * | 2015-11-25 | 2016-03-02 | 四川麻辣空间食品有限公司 | Chinese prickly ash oil production device and production method |
| CN105820875A (en) * | 2015-03-02 | 2016-08-03 | 重庆工商大学 | Method for decoloring food-grade alkali/ester combined refining zanthoxylum seed oil |
| CN107354008A (en) * | 2017-05-16 | 2017-11-17 | 晨光生物科技集团股份有限公司 | A kind of preparation method of high-quality pepper extract |
| CN109674012A (en) * | 2018-12-20 | 2019-04-26 | 四川大学 | Method that is a kind of while extracting fragrance matter and spicy components in Chinese prickly ash |
| CN109793197A (en) * | 2019-03-13 | 2019-05-24 | 陈世湘 | A kind of culinary art plain Chinese prickly ash extract of the high fiber crops of aerosol type and preparation method thereof |
| CN110236166A (en) * | 2019-07-17 | 2019-09-17 | 四川省雅士科技有限公司 | A kind of novel spiced salt and preparation method thereof |
| CN111557347A (en) * | 2020-06-05 | 2020-08-21 | 遵义职业技术学院 | Preparation method of pepper composite seasoning oil |
| CN111592952A (en) * | 2020-06-29 | 2020-08-28 | 四川大学 | Pricklyash peel flavor-enhancing beer and preparation method thereof |
| CN111944612A (en) * | 2019-05-17 | 2020-11-17 | 清馨(北京)科技有限公司 | Preparation method of high-quality pepper extract |
| CN112852539A (en) * | 2020-12-29 | 2021-05-28 | 任浩可 | Process for extracting fresh zanthoxylum oil resin and aromatic oil by low-temperature negative-pressure water fractionation method |
| CN113100423A (en) * | 2021-05-11 | 2021-07-13 | 仲景食品股份有限公司 | Method for improving state stability of supercritical zanthoxylum oil resin and zanthoxylum oil resin with stable state |
| CN114410379A (en) * | 2021-12-17 | 2022-04-29 | 太仓市宝马油脂设备有限公司 | Preparation process of low-temperature cold-pressed original-fragrance garlic fruit oil |
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| CN101525559A (en) * | 2008-03-07 | 2009-09-09 | 宏芳香料（昆山）有限公司 | Method for extracting spice oleoresin from spice |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820875A (en) * | 2015-03-02 | 2016-08-03 | 重庆工商大学 | Method for decoloring food-grade alkali/ester combined refining zanthoxylum seed oil |
| CN105368567A (en) * | 2015-11-25 | 2016-03-02 | 四川麻辣空间食品有限公司 | Chinese prickly ash oil production device and production method |
| CN107354008A (en) * | 2017-05-16 | 2017-11-17 | 晨光生物科技集团股份有限公司 | A kind of preparation method of high-quality pepper extract |
| CN109674012A (en) * | 2018-12-20 | 2019-04-26 | 四川大学 | Method that is a kind of while extracting fragrance matter and spicy components in Chinese prickly ash |
| CN109793197A (en) * | 2019-03-13 | 2019-05-24 | 陈世湘 | A kind of culinary art plain Chinese prickly ash extract of the high fiber crops of aerosol type and preparation method thereof |
| CN111944612A (en) * | 2019-05-17 | 2020-11-17 | 清馨(北京)科技有限公司 | Preparation method of high-quality pepper extract |
| CN110236166A (en) * | 2019-07-17 | 2019-09-17 | 四川省雅士科技有限公司 | A kind of novel spiced salt and preparation method thereof |
| CN111557347A (en) * | 2020-06-05 | 2020-08-21 | 遵义职业技术学院 | Preparation method of pepper composite seasoning oil |
| CN111592952A (en) * | 2020-06-29 | 2020-08-28 | 四川大学 | Pricklyash peel flavor-enhancing beer and preparation method thereof |
| CN111592952B (en) * | 2020-06-29 | 2022-10-11 | 汉源县昊业科技有限公司 | Pricklyash peel flavor-enhancing beer and preparation method thereof |
| CN112852539A (en) * | 2020-12-29 | 2021-05-28 | 任浩可 | Process for extracting fresh zanthoxylum oil resin and aromatic oil by low-temperature negative-pressure water fractionation method |
| CN113100423A (en) * | 2021-05-11 | 2021-07-13 | 仲景食品股份有限公司 | Method for improving state stability of supercritical zanthoxylum oil resin and zanthoxylum oil resin with stable state |
| CN113100423B (en) * | 2021-05-11 | 2022-07-12 | 仲景食品股份有限公司 | Method for improving state stability of supercritical zanthoxylum oil resin and zanthoxylum oil resin with stable state |
| CN114410379A (en) * | 2021-12-17 | 2022-04-29 | 太仓市宝马油脂设备有限公司 | Preparation process of low-temperature cold-pressed original-fragrance garlic fruit oil |
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Application publication date: 20140716 |