CN104255955A - Fresh green pepper edible oil - Google Patents
Fresh green pepper edible oil Download PDFInfo
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- CN104255955A CN104255955A CN201410449963.XA CN201410449963A CN104255955A CN 104255955 A CN104255955 A CN 104255955A CN 201410449963 A CN201410449963 A CN 201410449963A CN 104255955 A CN104255955 A CN 104255955A
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Abstract
The invention discloses a production method of fresh green pepper edible oil. The process comprises the following steps: selecting high-quality fresh green pepper; selecting high-quality colza oil for soaking the high-quality fresh green pepper at normal temperature, wherein the mass ratio of the colza oil to the fresh pepper being (1-2):1, and carrying out vacuum filtration with more than 500 meshes to obtain filter liquor and pepper slag; squeezing the filter liquor again and mixing twice obtained pepper oil; adding 1-2% of saturated salt water to the pepper oil and standing after stirring for 10-20 minutes; centrifugally separating solid from suspended solids by a centrifugal machine; separating oil from water; detecting whether indexes of correlation exceed standard or not; blending to proper hemp taste; and filling. The obtained product is full in flavor, rich in nutrient contents, pure and uniform in color and luster, soft in taste and pure in hemp taste and has full-bodied flavor of green pepper.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of production method of edible fresh green zanthoxylum oil.
Background technology
Pericarpium zanthoxyli schinifolii is machaka or dungarunga, and its fruit, branch, leaf, seed are all savory, the economic utilization part mainly fruit of pericarpium zanthoxyli schinifolii.Pericarp is rich in volatile oil, can extract aromatic oil, because it has strong spicy hot taste, is seasoning good merchantable brand; Seed can extract oil, and pericarp, carpopodium, seed and root, stem, Ye Junke are used as medicine, and spray and fresh leaf all can be fried and can decoct, and taste is unique, also can be used for the pair material cooking salted vegetables, pickles.Pericarpium zanthoxyli schinifolii has distribution in north and south each province of China, the dried product mostly being pericarpium zanthoxyli schinifolii that people are usually edible.Pericarpium zanthoxyli schinifolii is also indispensable condiment in Sichuan cuisine.
Pericarpium zanthoxyli schinifolii contains the various trace elements such as vitamin C, copper, iron, zinc, manganese, selenium of needed by human body, can the strong stomach of invigorating the spleen, dispeling wind and dehumidification.Pericarpium zanthoxyli schinifolii fragrant odour, except the smelling of fish or mutton foul smell of various meat, can promote salivary secretion, increase appetite.Studies have found that, Chinese prickly ash can distend the blood vessels, thus can play the effect reduced blood pressure; Take pericarpium zanthoxyli schinifolii water and can drive away parasite.Numb-taste component of zanthoxylum in pericarpium zanthoxyli schinifolii and aromatic-oil content high, general dry pericarpium zanthoxyli schinifolii fiber crops cellulose content is 12%-15%, and aromatic-oil content is 8-12%, is more than 2 times of pericarpium zanthoxyli bungeani content.Based on these features, the industrialization processing of pericarpium zanthoxyli schinifolii is just extremely urgent.
By retrieval, to process relevant patent of invention more to dry pericarpium zanthoxyli schinifolii, and the patent of invention relevant to fresh pepper only retrieves 7, the technique of these patents all uses high-temperature heating in different steps, heating-up temperature is more than 100 degree, and the product shortcoming of high temperature production has, 1, high-temperature heating consume the energy large, vegetable oil can catch fire when high temperature simultaneously, operational hazards; 2, easy carbonization during high-temperature heating, produces carcinogen, edible dangerous; 3, the product after high-temperature heating is apt to deteriorate spoiled, and the shelf-life is not long; 4, aromatic oil during heating in Chinese prickly ash is volatile, causes product insufficient fragrance.
In addition these patents also have following shortcoming in process, as Chinese patent 201210331074.4, the filter cloth used when filtering is 20-100 order, the smallest object diameter that human eye is seen is at 50 microns, about being equivalent to 300 orders, therefore filter time with 20-100 order filter cloth, the good Zanthoxylum essential oil of transparency can not be obtained.
Chinese patent 201210464996.2, be carry out steam distillation by fresh pepper, obtain pepper aroma essential oil, the Chinese prickly ash after distillation carries out boiling obtaining pepper numb-taste component, then both is in harmonious proportion.Boil in process and can produce carcinogen, produce a large amount of oil smoke, contaminated environment simultaneously.
Chinese patent 201410104637.5, by fresh pepper oil temperature 100-120 DEG C of lixiviate, condensation volatile matter, mixes the material of gained after condensation with deep fat.Condensation volatile matter is generally that carry out water-oil separating, the volatile matter produced during such high temperature not easily condensation, even if can condensation, but volatile matter during high temperature be destroyed again by after steam and the condensation of volatile oil instrument after steaming with steam, produces rotten.Therefore, the product that the method obtains almost does not have the fragrant of Chinese prickly ash.
Separated by wild pepper seed in Chinese patent 201210413571.9, wild pepper seed is not utilized, waste resource, and the linolenic acid content simultaneously in Zanthoxylum essential oil product is low, and nutriment is few.
Do not stir brokenly wild pepper seed in Chinese patent 200610095020.7, containing a large amount of leukotrienes in wild pepper seed, take directly to squeeze the juice is difficult to Japan pepper essential oil and numb-taste component of zanthoxylum to separate from pricklyash bark simultaneously, and namely recovery rate is low, and effective rate of utilization is low, wastage of material.
Summary of the invention
The object of the present invention is to provide a kind of production method of edible fresh green zanthoxylum oil, which overcome above-mentioned the deficiencies in the prior art, also have the following advantages simultaneously: the aromatic oil of this Zanthoxylum essential oil is intact, fragrance foot; Leukotrienes in wild pepper seed leaches with Fructus Zanthoxyli oil, rich in nutrition content, has good food therapy effect; Without high-temperature process, not easily produce carcinogen; Remove bitter taste, do not have suspension, transparency is high.
Object of the present invention and solve its technical problem underlying and realize by the following technical solutions: a kind of production method of edible fresh green zanthoxylum oil, it is made up of following technique:
1, the blue or green fresh pepper of high-quality is selected; Impurity in pericarpium zanthoxyli schinifolii and bottom lignifying part are removed;
2, under normal temperature, select the rapeseed oil of high-quality to soak 0.5-2 hour, rapeseed oil and fresh pericarpium zanthoxyli schinifolii mass ratio are 1-2:1, and pulper blends, vacuum filtrations more than 500 orders, obtain filtrate and Chinese prickly ash slag;
3, filter residue squeezes again, is mixed by the Zanthoxylum essential oil of twice acquisition;
4, in Zanthoxylum essential oil, add the saturated aqueous common salt of 1-2%, stir static after 10-20 minute;
5, centrifuge separating solids and suspension;
6, water-oil separating;
7, detect sense organ, physics and chemistry and sanitary index according to Guizhou Province provincial standard DB52/493-2005 whether to exceed standard;
8, applicable numb taste is formulated to;
9, filling.
The present invention compared with prior art has obvious advantage and beneficial effect.From above technical scheme, the present invention has the following advantages:
1, fresh pepper is not through drying or drying, and therefore, the aromatic oil in Chinese prickly ash is intact; Thus make the fragrance foot of product.
2, fresh pepper does not just dry directly oil expression, chlorophyll major part in pericarpium zanthoxyli schinifolii is utilized, product saves the natural dark green of Chinese prickly ash, chlorophyll in Chinese prickly ash, be the natural colouring matter that photosynthesis produces, and be fat-soluble pigment, when low temperature process, fully extracted by rapeseed oil, thus make product sensory good; The chlorophyll in Chinese prickly ash is more made to obtain utilizing effectively fully.
3, directly oil expression is just separated through seed skin, active ingredient in wild pepper seed such as leukotrienes obtains fully effective utilization, when wild pepper seed is blended squeezing together with Chinese prickly ash pericarp, leukotrienes leaches with Fructus Zanthoxyli oil and enters product, thus reducing the waste of resource, the nutritional labeling of the Zanthoxylum essential oil product that production is obtained is abundanter; Product has good food therapy effect.
4, this product is without high-temperature process, and edible oil is apt to deteriorate after high-temperature process, spoiled, and temperature production makes the carbohydrate not easily carbonization in Chinese prickly ash product, not easily produces carcinogen.
5, after adding saturated aqueous common salt, better by the suspension in Zanthoxylum essential oil and part pectin with protein is centrifugal removes during centrifugation, remove the bitter taste of product, what the product obtained did not have naked eyes to see seems suspension, and transparency is very high.
Detailed description of the invention
Below in conjunction with preferred embodiment, to the one fresh pericarpium zanthoxyli schinifolii edible oil detailed description of the invention proposed according to the present invention, feature and effect thereof, be described in detail as follows.
A kind of fresh pericarpium zanthoxyli schinifolii edible oil preparation method, it is made up of following technique:
1, the blue or green fresh pepper of high-quality is selected; Impurity in pericarpium zanthoxyli schinifolii and bottom lignifying part are removed;
2, under normal temperature, select the rapeseed oil of high-quality to soak 0.5-2 hour, rapeseed oil and fresh pericarpium zanthoxyli schinifolii mass ratio are 1-2:1, and pulper blends, vacuum filtrations more than 500 orders, obtain filtrate and Chinese prickly ash slag;
3, filter residue squeezes again, is mixed by the Zanthoxylum essential oil of twice acquisition;
4, in Zanthoxylum essential oil, add the saturated aqueous common salt of 1-2%, stir static after 10-20 minute;
5, centrifuge separating solids and suspension;
6, water-oil separating;
7, detect sense organ, physics and chemistry and sanitary index according to Guizhou Province provincial standard DB52/493-2005 whether to exceed standard;
8, applicable numb taste is formulated to;
9, filling.
Embodiment 1:
A kind of fresh pericarpium zanthoxyli schinifolii edible oil, it is made up of following technique:
1, the blue or green fresh pepper of high-quality is selected; Impurity in pericarpium zanthoxyli schinifolii and bottom lignifying part are removed, gets clean fresh pericarpium zanthoxyli schinifolii 100kg;
2, under normal temperature, select the rapeseed oil 100kg of high-quality, rapeseed oil and fresh pericarpium zanthoxyli schinifolii mass ratio are 1:1, and soak 0.5 hour, pulper blends, vacuum filtrations more than 500 orders, obtains filtrate and Chinese prickly ash slag;
3, filter residue squeezes again, is mixed by the Zanthoxylum essential oil of twice acquisition;
4, in Zanthoxylum essential oil, add the saturated aqueous common salt of 1%, stirring at normal temperature is static after 10 minutes;
5, centrifuge separating solids and suspension;
6, water-oil separating;
7, detect sense organ, physics and chemistry and sanitary index according to Guizhou Province provincial standard DB52/493-2005 whether to exceed standard;
8, applicable numb taste is formulated to;
9, filling.
Embodiment 2:
A kind of fresh pericarpium zanthoxyli schinifolii edible oil, it is made up of following technique:
1, the blue or green fresh pepper of high-quality is selected; Impurity in pericarpium zanthoxyli schinifolii and bottom lignifying part are removed, gets clean fresh pericarpium zanthoxyli schinifolii 100kg;
2, under normal temperature, select the rapeseed oil 150kg of high-quality, rapeseed oil and fresh pericarpium zanthoxyli schinifolii mass ratio are 1.5:1, and soak 1 hour, pulper blends, and 500 order vacuum filtrations obtain filtrate and Chinese prickly ash slag;
3, filter residue squeezes again, is mixed by the Zanthoxylum essential oil of twice acquisition;
4, in Zanthoxylum essential oil, add the saturated aqueous common salt of 1.5%, stir static after 15 minutes;
5, centrifuge separating solids and suspension;
6, water-oil separating;
7, detect sense organ, physics and chemistry and sanitary index according to Guizhou Province provincial standard DB52/493-2005 whether to exceed standard;
8, applicable numb taste is formulated to;
9, filling.
Embodiment 3:
A kind of fresh pericarpium zanthoxyli schinifolii edible oil, it is made up of following technique:
1, the blue or green fresh pepper of high-quality is selected; Impurity in pericarpium zanthoxyli schinifolii and bottom lignifying part are removed, gets clean fresh pericarpium zanthoxyli schinifolii 100kg;
2, under normal temperature, select the rapeseed oil 200kg of high-quality, rapeseed oil and fresh pericarpium zanthoxyli schinifolii mass ratio are 2:1, and soak 2 hours, pulper blends, vacuum filtrations more than 500 orders, obtains filtrate and Chinese prickly ash slag;
3, filter residue squeezes again, is mixed by the Zanthoxylum essential oil of twice acquisition;
4, in Zanthoxylum essential oil, add the saturated aqueous common salt of 2%, stir static after 20 minutes;
5, centrifuge separating solids and suspension;
6, water-oil separating;
7, detect sense organ, physics and chemistry and sanitary index according to Guizhou Province provincial standard DB52/493-2005 whether to exceed standard;
8, applicable numb taste is formulated to;
9, filling.
Carry out organoleptic indicator's inspection according to Guizhou Province provincial standard DB52/493-2005 to above-mentioned three examples produce products obtained therefroms, data are as follows:
From above-mentioned two tables, the product color that the present invention produces gained is pure homogeneous; There is strong taste, the free from extraneous odour of pericarpium zanthoxyli schinifolii; Soft, the numb taste of mouthfeel is pure, without bitter taste.The organoleptic indicators such as color and luster, smell, flavour, transparency are all better than or meet relevant criterion.
The present invention has the following advantages:
1, fresh pepper is not through drying or drying, and therefore, the aromatic oil in Chinese prickly ash is intact; Thus make the fragrance foot of product.
2, fresh pepper does not just dry directly oil expression, chlorophyll major part in pericarpium zanthoxyli schinifolii is utilized, product saves the natural dark green of Chinese prickly ash, chlorophyll in Chinese prickly ash, be the natural colouring matter that photosynthesis produces, and be fat-soluble pigment, when low temperature process, fully extracted by rapeseed oil, thus make product sensory good; The chlorophyll in Chinese prickly ash is more made to obtain utilizing effectively fully.
3, directly oil expression is just separated through seed skin, active ingredient in wild pepper seed such as leukotrienes obtains fully effective utilization, when wild pepper seed is blended squeezing together with Chinese prickly ash pericarp, leukotrienes leaches with Fructus Zanthoxyli oil and enters product, thus reducing the waste of resource, the nutritional labeling of the Zanthoxylum essential oil product that production is obtained is abundanter; Product has good food therapy effect.
4, this product is without high-temperature process, and edible oil is apt to deteriorate after high-temperature process, spoiled, and temperature production makes the carbohydrate not easily carbonization in Chinese prickly ash product, not easily produces carcinogen.
5, after adding saturated aqueous common salt, better by the suspension in Zanthoxylum essential oil and part pectin with protein is centrifugal removes during centrifugation, remove the bitter taste of product, what the product obtained did not have naked eyes to see seems suspension, and transparency is very high.
The above, it is only preferred embodiments of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (2)
1. a production method for edible fresh green zanthoxylum oil, is characterized in that: it is made up of following technique:
1, select the blue or green fresh pepper of high-quality, the impurity of pericarpium zanthoxyli schinifolii and base portion lignifying part are removed;
2, under normal temperature, select the rapeseed oil of high-quality to soak, rapeseed oil and fresh pericarpium zanthoxyli schinifolii mass ratio are 1-2:1, and pulper blends, vacuum filtrations more than 500 orders, obtain filtrate and Chinese prickly ash slag;
3, filter residue squeezes again, is mixed by the Zanthoxylum essential oil of twice acquisition;
4, in Zanthoxylum essential oil, add the saturated aqueous common salt of 1-2%, stir static after 10-20 minute;
5, centrifuge separating solids and suspension;
6, water-oil separating;
7, detect sense organ, physics and chemistry and sanitary index according to Guizhou Province provincial standard DB52/493-2005 whether to exceed standard;
8, applicable numb taste is formulated to;
9, filling.
2. the production method of a kind of edible fresh green zanthoxylum oil as claimed in claim 1, is characterized in that: step 2 soak time 0.5-2 hour.
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| CN201410449963.XA CN104255955A (en) | 2014-09-05 | 2014-09-05 | Fresh green pepper edible oil |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085602A (en) * | 2016-06-28 | 2016-11-09 | 重庆和信农业发展有限公司 | A kind of Fructus Zanthoxyli oil production technology |
| CN106260109A (en) * | 2015-05-13 | 2017-01-04 | 辜玉田 | fresh zanthoxylum oil low-temperature production process |
| CN107927205A (en) * | 2017-11-29 | 2018-04-20 | 成都新润油脂有限责任公司 | A kind of green zanthoxylum oil production process |
| CN108094571A (en) * | 2017-11-23 | 2018-06-01 | 洪雅县和鑫农业科技发展有限公司 | A kind of Chinese prickly ash active water production technology |
| CN109156546A (en) * | 2018-09-20 | 2019-01-08 | 陕西为康食品科技股份有限公司 | A kind of preparation process seasoning Zanthoxylum essential oil |
| CN110859300A (en) * | 2019-11-20 | 2020-03-06 | 贵州红星山海生物科技有限责任公司 | Method for extracting pure natural capsaicin |
| CN111387302A (en) * | 2020-05-18 | 2020-07-10 | 贵州土司农业发展有限公司 | Preparation method of fresh zanthoxylum oil |
| CN111548852A (en) * | 2020-05-12 | 2020-08-18 | 幺麻子食品股份有限公司 | Fresh-pressing manufacturing process of zanthoxylum oil |
| CN111557429A (en) * | 2020-06-04 | 2020-08-21 | 重庆领味食品有限公司 | Hemp adding bag for hot pot |
| CN111990473A (en) * | 2019-11-20 | 2020-11-27 | 通江巴山麻王花椒有限公司 | Green pricklyash peel oil pressing production process |
| CN113755236A (en) * | 2021-08-16 | 2021-12-07 | 河北法曼食品科技有限公司 | Rattan pepper oil with delicious taste and natural and mellow fragrance, and preparation method and application thereof |
| CN113980738A (en) * | 2021-10-14 | 2022-01-28 | 马全才 | Processing method of edible prickly ash seed oil |
| CN114214112A (en) * | 2021-11-22 | 2022-03-22 | 四川森鲜生物科技有限公司 | Production process for retaining chlorophyll of fresh green Chinese prickly ash |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260109A (en) * | 2015-05-13 | 2017-01-04 | 辜玉田 | fresh zanthoxylum oil low-temperature production process |
| CN106085602A (en) * | 2016-06-28 | 2016-11-09 | 重庆和信农业发展有限公司 | A kind of Fructus Zanthoxyli oil production technology |
| CN108094571A (en) * | 2017-11-23 | 2018-06-01 | 洪雅县和鑫农业科技发展有限公司 | A kind of Chinese prickly ash active water production technology |
| CN107927205A (en) * | 2017-11-29 | 2018-04-20 | 成都新润油脂有限责任公司 | A kind of green zanthoxylum oil production process |
| CN109156546A (en) * | 2018-09-20 | 2019-01-08 | 陕西为康食品科技股份有限公司 | A kind of preparation process seasoning Zanthoxylum essential oil |
| CN111990473A (en) * | 2019-11-20 | 2020-11-27 | 通江巴山麻王花椒有限公司 | Green pricklyash peel oil pressing production process |
| CN110859300A (en) * | 2019-11-20 | 2020-03-06 | 贵州红星山海生物科技有限责任公司 | Method for extracting pure natural capsaicin |
| CN111548852A (en) * | 2020-05-12 | 2020-08-18 | 幺麻子食品股份有限公司 | Fresh-pressing manufacturing process of zanthoxylum oil |
| CN111387302A (en) * | 2020-05-18 | 2020-07-10 | 贵州土司农业发展有限公司 | Preparation method of fresh zanthoxylum oil |
| CN111557429A (en) * | 2020-06-04 | 2020-08-21 | 重庆领味食品有限公司 | Hemp adding bag for hot pot |
| CN113755236A (en) * | 2021-08-16 | 2021-12-07 | 河北法曼食品科技有限公司 | Rattan pepper oil with delicious taste and natural and mellow fragrance, and preparation method and application thereof |
| CN113980738A (en) * | 2021-10-14 | 2022-01-28 | 马全才 | Processing method of edible prickly ash seed oil |
| CN114214112A (en) * | 2021-11-22 | 2022-03-22 | 四川森鲜生物科技有限公司 | Production process for retaining chlorophyll of fresh green Chinese prickly ash |
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