CN105886098A - Production technology of fresh green prickly ash oil - Google Patents

Abstract

The invention relates to a production technology of fresh green prickly ash oil. The production technology comprises the following steps: grinding fresh green prickly ash in a grinder or a chafing machine mainly using the friction effect, subjecting chafed prickly ash to counter current soaking for 2 to 4 times, other than the last time, using the soaking oil as the filtering oil for the next time, adding fresh plant oil for the last time soaking; filtering the filtering oil, separating prickly ash residues and prickly ash oil, removing floating impurities and solid impurities from prickly ash oil through natural settlement or by an impurity removing machine, heating, finely filtering, and filling prickly ash oil into containers. The provided production technology has the advantages that fragrance and spicy components of fresh prickly ash can be effectively dissolved into plant oil, the loss of fragrance is reduced, at the same time, the increasing of water in oil is controlled, and the oil degradation caused by oxidation is effectively prevented.

Description

Fresh green zanthoxylum oil production process

Technical field

The present invention relates to the production technology of flavoring agent, the production technology of a kind of fresh green zanthoxylum oil.

Background technology

Pericarpium Zanthoxyli is one of Chinese tradition Chinese crude drug and " eight big flavoring agent ", be Sichuan cuisine and chongqing chafing dish indispensable Main flavoring agent.Capsicum annuum L. has another name called Fructus Zanthoxyli, Zanthoxylum schinifolium, is a kind in Zanthoxylum, main product in Sichuan, The provinces and cities such as Chongqing, Yunnan, owing to Zanthoxylum schinifolium has, color and luster is dark green, fragrance overflows people, fiber crops taste is pure, tool Have except raw meat go to have a strong smell, effect of flavouring seasoning, and deeply liked by consumer, the freshest Zanthoxylum schinifolium, its color Pool is bud green, delicate fragrance is pleasant, is culinary art Sichuan cuisine, particularly cooks the smelling of fish or mutton dishes such as the flesh of fish, beef, Carnis caprae seu ovis, Carnis Canitis The excellent flavouring agent of product.But fresh Zanthoxylum schinifolium is difficult to preserve, and the most black change, goes mouldy, only spread the shelf-life under room temperature Have 3～5 days, stack the shelf-life less than 2 days；Refrigerator cold storage occurred as soon as less than 7 days black realization as.Therefore, Domestic Pericarpium Zanthoxyli is many to be deposited with dry product.But fresh Capsicum annuum L. is after drying, fragrance loss is big, lacks the peculiar fragrance of fresh Capsicum annuum L..

At present, Fructus Zanthoxyli oil is as solvent with vegetable oil (Oleum Brassicae campestris, soybean oil), uses heat extraction to extract dry flower Fragrance and spicy component in green pepper and the flavored oils made.Through inspection element, the most domestic only Application No. In the patented invention of 96117607.5 (publication numbers 1169257), it is as raw material with fresh pepper (pericarpium zanthoxyli bungeani), uses height Warm oil (100～200 DEG C) is aided with aromatic substance and fiber crops gourmet powder in Mechanical Crushing extraction fresh pepper.Relevant through consulting Data and patent and study both domestic and foreign markets, being the most all difficult fresh Zanthoxylum schinifolium is raw material, uses merceration and hot dipping phase In conjunction with, produce the technology of Pericarpium Zanthoxyli flavored oils.

Summary of the invention

It is an object of the present invention to provide a kind of with fresh Zanthoxylum schinifolium as raw material, use merceration to combine with hot dipping, can be effective Keep the production technology of the Pericarpium Zanthoxyli flavored oils of the peculiar delicate fragrance of fresh Capsicum annuum L. and fiber crops taste.

For achieving the above object, the technical solution used in the present invention is such that the life of a kind of fresh green zanthoxylum oil Production. art, comprises the following steps:

1, fresh Zanthoxylum schinifolium or fresh-keeping green wild pepper are crushed in pulverizer or the galling machine based on rubbing action, Purpose is to make the most of oil cell rupture in Pericarpium Zanthoxyli, accelerates Pericarpium Zanthoxyli fragrance component and spicy component enters vegetable oil In；

2, the Pericarpium Zanthoxyli after galling is carried out 2～4 times countercurrently to soak, in addition to last, soak employing every time Soak the oil strain of crossing after once soaking after oil is, add during last immersion fresh vegetable oil (as Oleum Brassicae campestris, Oleum Arachidis hypogaeae semen, soybean oil, Oleum sesami, Oleum Gossypii semen etc.)；Wherein, the 1st soaking conditions: the Pericarpium Zanthoxyli after galling It is 1: 2～4 with the ratio of immersion weight of oil, temperature 15～40 DEG C, the time 12～48h；2nd soaking conditions: Pericarpium Zanthoxyli after galling is 1: 2～5 with the ratio of immersion weight of oil, temperature 15～50 DEG C, the time 12～48h: the Soak for 3～5 times: the Pericarpium Zanthoxyli after galling is 1: 2～3 with the ratio of immersion weight of oil, temperature 40～80 DEG C, time Between 6～36h.

3, the oil strain of crossing soaked above-mentioned first time filters through 100～300 mesh screen plates (net), by Pericarpium Zanthoxyli Separate with Fructus Zanthoxyli oil: by Fructus Zanthoxyli oil 100～125 DEG C of heating, then by Fructus Zanthoxyli oil natural subsidence 5～20 days or De-burring machine is used to remove suspended impurity and solid impurity, with 400～500 mesh fine straining, then storage or fill.

It is an advantage of the current invention that: the fresh Capsicum annuum L. that with high moisture content, there is fresh Capsicum annuum L. peculiar delicate fragrance local flavor or guarantor Fresh Zanthoxylum schinifolium is raw material, uses the adverse current soaking technology that merceration combines with hot dipping, the perfume (or spice) in ensureing fresh pepper While gas and spicy component effectively dissolve in vegetable oil, decrease the loss of fragrance component, control water content in oil Increase and the oxidative rancidity of oil quality.

Accompanying drawing explanation

Fig. 1 is the process chart of one embodiment of the invention.

Detailed description of the invention

Referring to the technological process of the indefiniteness that accompanying drawing is given in conjunction with the embodiments, the present invention is done into one The explanation of step.In embodiment, technological process is as follows:

1, thaw

When to use fresh-keeping Pericarpium Zanthoxyli be raw material, before immersion, first by fresh-keeping Pericarpium Zanthoxyli at room temperature condition (10～20 DEG C) Lower naturally thaw, thawing time with in packed Pericarpium Zanthoxyli without ice crystal, Pericarpium Zanthoxyli is loose for standard.

2, galling

Removing and open after bag after the open fire on Pericarpium Zanthoxyli surface, Pericarpium Zanthoxyli utilizes the rib on roller bearing, chamber in special galling machine Rubbing action between wall, Pericarpium Zanthoxyli three, frays Pericarpium Zanthoxyli surface oil cell.Control the rotating speed 100～150rpm of axle, Time 3～8min.

3, adverse current is soaked

Pericarpium Zanthoxyli after galling use three adverse currents soak, soaking conditions for the first time: solid-liquid ratio 1: 2, temperature 15～20 DEG C, the time 24～36h；Secondary soaking conditions: solid-liquid ratio 1: 2, temperature 15～20 DEG C, the time 24～36h: three times soak: solid-liquid ratio 1: 2, temperature 40～50 DEG C, time 36～60h.

4, oil strain

The filter using aperture 180 mesh has filtered out the oil soaked, Pericarpium Zanthoxyli slag otherwise processed, crosses oil strain again Filter press is used to remove fine impurities in oil, filter cloth aperture 300 mesh, three layer filtration.

5, heating

The Fructus Zanthoxyli oil filtered is heated at a temperature of 120 DEG C.

6, precipitation

For removing fine impurities and suspended impurity in oil, formulated oil is carried out room temperature nature standing sedimentation.During sedimentation Between 5 days.

6, detect, allocate

Filter pressed oil is sampled, by volatile oil, fiber crops cellulose content in prescriptive procedure detection oil.Then, by product In classification standard formulated product, volatile oil content, fiber crops cellulose content are to required standard.

7, fine straining

For being filtered to remove the suspended impurity of flocculation further, before Fructus Zanthoxyli oil fill, use filter pressing, filter opening footpath 400 Mesh, filtration temperature 20 DEG C.

8, metering filling

Wash bottle, uses automatic filling machine, by product specification requirement accurately metering, fill.Closely, nothing is broken in encapsulation Damage lid, special-shaped cover.Label patch level is true, without deformation label and crooked label.

9, detect, case, put in storage

Use manually by bottle detection vanning, content includes whether there is foreign body in oil, cast of oil, airtightness of bottle cap, Label etc..Qualified products are neatly cased, and fill out and put the quality certification, joint sealing, record warehouse-in.And note down, finally record Enter computer management.Substandard product classification processes.Must be moistureproof during product storage, low temperature (less than 35 DEG C).

The main production equipments used in above-mentioned work fresh green zanthoxylum oil preparation technology includes material conveyor, is centrifuged Machine, homoiothermic steeping tank, disintegrating machine, filter plant, oil pipeline, settling tank, filling machine etc..Wherein soak Pot bottom is equipped with defecator.

Claims (1)

1. a production technology for fresh green zanthoxylum oil, is characterized in that technique comprises the following steps:

(1), fresh Zanthoxylum schinifolium or fresh-keeping green wild pepper are crushed in pulverizer or the galling machine based on rubbing action；

(2), to the Pericarpium Zanthoxyli after galling carry out 2～4 adverse currents to soak, in addition to last, soak every time and adopt The oil strain of crossing soaked after once soaking after oil is, add fresh vegetable oil during last immersion；Wherein, 1st soaking conditions: the Pericarpium Zanthoxyli after galling is 1: 2～4 with the ratio of immersion weight of oil, temperature 15～40 DEG C, Time 12～48h；2nd soaking conditions: the Pericarpium Zanthoxyli after galling is 1: 2～5 with the ratio of immersion weight of oil, Temperature 15～50 DEG C, the time 12～48h；Soak for 3rd～5 time: the Pericarpium Zanthoxyli after galling and immersion weight of oil ratio It is 1: 2～3, temperature 40～80 DEG C, the time 6～36h；

(3) oil strain of crossing, soaked above-mentioned first time filters through 100～300 mesh, by Pericarpium Zanthoxyli slag and Fructus Zanthoxyli oil Separate, by Fructus Zanthoxyli oil 100～125 DEG C of heating, then by Fructus Zanthoxyli oil natural subsidence 5～20 days or employing remove impurity Machine removes suspended impurity and solid impurity, with 400～500 mesh fine straining, and then storage or fill.