CN104357210A - Fresh Yaomazi rattan pepper oil pressing process - Google Patents
Fresh Yaomazi rattan pepper oil pressing process Download PDFInfo
- Publication number
- CN104357210A CN104357210A CN201410587215.8A CN201410587215A CN104357210A CN 104357210 A CN104357210 A CN 104357210A CN 201410587215 A CN201410587215 A CN 201410587215A CN 104357210 A CN104357210 A CN 104357210A
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- CN
- China
- Prior art keywords
- oil
- rattan pepper
- fresh
- tengjiao
- green pepper
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a fresh Yaomazi rattan pepper oil pressing process which comprises the following steps of heating national grade-1 rape seed oil to 120 DEG C, and cooling the rape seed oil to normal temperature; crushing fresh rattan pepper fruits of which the quality is 1/2 of that of the national grade-1 rape seed oil through a presser, and extracting rattan pepper fruit pulp; removing residues from the extracted rattan pepper fruit pulp until the residue content of the rattan pepper fruit pulp is lower than 3 percent; adding the national grade-1 rape seed oil cooled to normal temperature into the rattan pepper fruit pulp from which the residues are removed, and stirring the mixture for 30 minutes; performing oil-water separation on the stirred rattan pepper fruit pulp to obtain rattan pepper oil with water content of 4 to 5 percent by using a disc separator; drying the rattan pepper oil with the water content of 4 to 5 percent in a vacuum drying pot of 70 to 80 DEG C to ensure that the water content of the extracted rattan pepper oil is lower than 0.5 percent. According to the process, the rattan pepper oil is extracted under the condition of relatively low temperature of 70 to 80 DEG C, and compared with a conventional process by which the rattan pepper oil is extracted at high temperature of 120 to 200 DEG C, the process has the advantages that the flavor and spiciness are remarkably improved, and fewer nutritional components are lost.
Description
Technical field
The invention belongs to food processing field, particularly relate to the fresh squeezing technique of a kind of one pockmarks Tengjiao oil.
Background technology
Extract in the course of processing at traditional Tengjiao oil, the most normal produced problem is: fragrance and numb taste deficiency, and nutrient component damages is excessive, main because existing preparation technology extracts under belonging to high temperature, causes nutrient component damages.
Summary of the invention
The object of the present invention is to provide the fresh squeezing technique of a kind of one pockmarks Tengjiao oil, be intended to solve traditional Tengjiao oil extract Tengjiao oil fragrance that complete processing produces and numb taste not enough, the problem that nutrient component damages is excessive.
The present invention is achieved in that the fresh squeezing technique of a kind of one pockmarks Tengjiao oil comprises:
Step one, GB one-level rapeseed oil is heated to 120 degrees Celsius after be cooled to normal temperature, except the fishy smell that deoils;
Step 2, be that the rattan green pepper fresh fruit of GB one-level rapeseed oil quality 1/2nd carries out fragmentation by squeezing machine by quality, take out the rattan green pepper pulp squeezed out;
Step 3, the rattan green pepper pulp squeezed out to be removed the gred by horizontal slag remover, make rattan green pepper pulp dregginess below 3%;
Step 4, the GB one-level rapeseed oil being cooled to normal temperature to be added in the rattan green pepper pulp after slagging-off, carry out stirring 30 minutes;
After step 5, stirring, rattan green pepper pulp carries out oily water separation by disk centrifuge, obtains water content at 4-5% Tengjiao oil;
Step 6, water content 4-5% Tengjiao oil is carried out moisture drying by temperature at the vacuum-drying pot of 70-80 DEG C, ensure that the fresh Tengjiao oil water content extracted of squeezing reaches less than 0.5%.
Further, described GB one-level rapeseed oil also can be salad oil, rapeseed oil, peanut oil, soybean oil.
Further, in step one, GB one-level rapeseed oil is heated in the process of 120 degrees Celsius can add section old ginger as seasonings.
effect gathers
The present invention carries out Tengjiao oil extraction in the situation of 70-80 DEG C of relative low temperature, and compared with the Tengjiao oil extracted under 120 DEG C of-200 DEG C of high temperature with existing traditional technology, fragrance, numb taste obtain obvious lifting, and nutrition runs off few.
Accompanying drawing explanation
Fig. 1 is the fresh squeezing process flow sheet of youngest's pockmarks Tengjiao oil that the embodiment of the present invention provides.
Embodiment
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Fig. 1 shows the fresh squeezing technical process of the one pockmarks Tengjiao oil of the present invention, and as shown in the figure, the present invention is achieved in that the fresh squeezing technical process of a kind of one pockmarks Tengjiao oil comprises:
S101,200 kilograms of GB one-level rapeseed oils 200 kilograms are heated to 120 degrees Celsius after be cooled to normal temperature, except the fishy smell that deoils;
S102,100 kilograms of rattan green pepper fresh fruits are carried out fragmentation by squeezing machine, take out the rattan green pepper pulp squeezed out;
S103, the rattan green pepper pulp squeezed out to be removed the gred by horizontal slag remover, make rattan green pepper pulp dregginess below 3%;
S104, the GB one-level rapeseed oil being cooled to normal temperature to be added in the rattan green pepper pulp after slagging-off, carry out stirring 30 minutes;
After S105, stirring, rattan green pepper pulp carries out oily water separation by disk centrifuge, obtains water content at 4-5% Tengjiao oil;
S106, water content 4-5% Tengjiao oil is carried out moisture drying by temperature at the vacuum-drying pot of 70-80 DEG C, ensure that the fresh Tengjiao oil water content extracted of squeezing reaches less than 0.5%.
Further, described GB one-level rapeseed oil also can be salad oil, rapeseed oil, peanut oil, soybean oil.
Further, in step S101, GB one-level rapeseed oil is heated in the process of 120 degrees Celsius can add section old ginger as seasonings.
The present invention carries out Tengjiao oil extraction in the situation of 70-80 DEG C of relative low temperature, and compared with the Tengjiao oil extracted under 120 DEG C of-200 DEG C of high temperature with existing traditional technology, fragrance, numb taste obtain obvious lifting, and nutrition runs off few.
By reference to the accompanying drawings the specific embodiment of the present invention is described although above-mentioned; but not limiting the scope of the invention; one of ordinary skill in the art should be understood that; on the basis of technical scheme of the present invention, those skilled in the art do not need to pay various amendment or distortion that performing creative labour can make still within protection scope of the present invention.
Claims (3)
1. the fresh squeezing technique of the one pockmarks Tengjiao oil, it is characterized in that, the described fresh squeezing technique of youngest's pockmarks Tengjiao oil comprises:
Step one, rapeseed oil is heated to 120 degrees Celsius after be cooled to normal temperature, except the fishy smell that deoils;
Step 2, be that the rattan green pepper fresh fruit of rapeseed oil quality 1/2nd carries out fragmentation by squeezing machine by quality, take out the rattan green pepper pulp squeezed out;
Step 3, the rattan green pepper pulp squeezed out to be removed the gred by horizontal slag remover, make rattan green pepper pulp dregginess below 3%;
Step 4, the rapeseed oil being cooled to normal temperature to be added in the rattan green pepper pulp after slagging-off, carry out stirring 30 minutes;
After step 5, stirring, rattan green pepper pulp carries out oily water separation by disk centrifuge, obtains water content at 4-5% Tengjiao oil;
Step 6, water content 4-5% Tengjiao oil is carried out moisture drying by temperature at the vacuum-drying pot of 70-80 DEG C, ensure that the fresh Tengjiao oil water content extracted of squeezing reaches less than 0.5%.
2. the fresh squeezing technique of the one pockmarks Tengjiao oil as claimed in claim 1, it is characterized in that, described rapeseed oil also can be salad oil, rapeseed oil, peanut oil, soybean oil.
3. the fresh squeezing technique of the one pockmarks Tengjiao oil as claimed in claim 1, is characterized in that, is heated to by rapeseed oil in the process of 120 degrees Celsius and can adds section old ginger as seasonings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410587215.8A CN104357210A (en) | 2014-10-28 | 2014-10-28 | Fresh Yaomazi rattan pepper oil pressing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410587215.8A CN104357210A (en) | 2014-10-28 | 2014-10-28 | Fresh Yaomazi rattan pepper oil pressing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104357210A true CN104357210A (en) | 2015-02-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410587215.8A Pending CN104357210A (en) | 2014-10-28 | 2014-10-28 | Fresh Yaomazi rattan pepper oil pressing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104357210A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105441182A (en) * | 2015-10-16 | 2016-03-30 | 峨眉山万佛绿色食品有限公司 | Zanthoxylum schinifolium et zucc skin grinding machine and zanthoxylum schinifolium et zucc oil processing technology |
| CN106967499A (en) * | 2017-04-22 | 2017-07-21 | 刘正彦 | The direct milling process of fresh fruit |
| 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 |
| CN112126506A (en) * | 2020-09-01 | 2020-12-25 | 幺麻子食品股份有限公司 | Continuous automatic closing process for zanthoxylum schinifolium oil |
Citations (4)
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| CN1907121A (en) * | 2006-08-10 | 2007-02-07 | 周大甫 | Zanthoxylum oil production process |
| CN101606676A (en) * | 2009-07-13 | 2009-12-23 | 周大甫 | A kind of production technology of fresh zanthoxylum 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 |
| CN103844237A (en) * | 2012-12-06 | 2014-06-11 | 重庆市双桥区危思科技有限公司 | Method for extracting pepper oil |
-
2014
- 2014-10-28 CN CN201410587215.8A patent/CN104357210A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907121A (en) * | 2006-08-10 | 2007-02-07 | 周大甫 | Zanthoxylum oil production process |
| CN101606676A (en) * | 2009-07-13 | 2009-12-23 | 周大甫 | A kind of production technology of fresh zanthoxylum oil |
| CN103844237A (en) * | 2012-12-06 | 2014-06-11 | 重庆市双桥区危思科技有限公司 | Method for extracting pepper 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 |
Non-Patent Citations (2)
| Title |
|---|
| 金绍墨: "藤椒精油的绿色提取加工技术", 《农产品加工》 * |
| 龚韵: "鲜花椒调味油制备技术研究", 《西南大学硕士学位论文》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105441182A (en) * | 2015-10-16 | 2016-03-30 | 峨眉山万佛绿色食品有限公司 | Zanthoxylum schinifolium et zucc skin grinding machine and zanthoxylum schinifolium et zucc oil processing technology |
| CN106967499A (en) * | 2017-04-22 | 2017-07-21 | 刘正彦 | The direct milling process of fresh fruit |
| 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 |
| CN112126506A (en) * | 2020-09-01 | 2020-12-25 | 幺麻子食品股份有限公司 | Continuous automatic closing process for zanthoxylum schinifolium oil |
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Application publication date: 20150218 |
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