CN109965253A - A kind of fresh pepper freeze-dried powder and preparation method thereof - Google Patents
A kind of fresh pepper freeze-dried powder and preparation method thereof Download PDFInfo
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- CN109965253A CN109965253A CN201910281546.1A CN201910281546A CN109965253A CN 109965253 A CN109965253 A CN 109965253A CN 201910281546 A CN201910281546 A CN 201910281546A CN 109965253 A CN109965253 A CN 109965253A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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Abstract
The invention belongs to Chinese prickly ash deep process technology fields, provide a kind of fresh pepper freeze-dried powder and preparation method thereof, fresh pepper freeze-dried powder by forming following weight percentage components: freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.1%~1%, enol class volatile oil 0.5%~4%, moisture 5%~10%, emulsifier 10%~20%, surplus are Chinese prickly ash carrier；Preparation method is comprising steps of A, broken；B, juice is pressed；C, it separates；D, it emulsifies；E, it grinds；F, freeze；G, freeze-dried powder is prepared.The present invention uses fresh pepper for raw material, removes and grinds directly freeze-drying after a large amount of moisture and bits, and solving the previous technique by supercritical extract dried pepper powder processed again cannot keep the technical bottleneck of fresh Chinese prickly ash flavor；The present invention by being directly lyophilized after slagging-off water removal allotment, that is, is remained the distinctive faint scent mouthfeel of fresh pepper and in turn avoids being embedded the investment of bulky equipment required for powder processed, complicated technology and its loss again using supercritical carbon dioxide extracting with fresh pepper.
Description
Technical field
The invention belongs to Chinese prickly ash deep process technology fields, and in particular to a kind of fresh pepper freeze-dried powder and preparation method thereof.
Background technique
Chinese prickly ash (scientific name: Zanthoxylum bungeanum Maxim), Rutaceae Zanthoxylum defoliation small arbor, is China
Distinctive traditional crop, cultivation history is long, cultural area is extensive, in addition to a small number of areas such as northeast, Inner Mongol, China widely
Cultivation.Chinese pricklyash is suitable for warm and moist and the deep fertile loam of soil layer, sandy loam, and resist cold drought-enduring light, and disease resistance is strong, is
The important water and soil conservation tree species in Arid Mountain Area.
Chinese prickly ash be country defend planning commission announcement be both food and one of plant of drug, fresh fruit is edible to be used as medicine, fruit
Skin is the raw material of flavors and fragrances, and seed is excellent woody oleiferous plants, and Ye Kedai fruit is cooked condiment and eats or make green pepper tea.In " dietotherapy
Book on Chinese herbal medicine ", Compendium of Material Medica, " Mingyi Bielu ", on the books in the multi-sections medicine nationality such as " haigoushen ", say its acrid flavour, property heat, returns spleen,
Stomach meridian has the effect of warming spleen and stomach for dispelling cold, fragrant stomach invigorating, promoting the circulation of qi, damp dispelling and pain relieving, desinsection removing toxic substances, antipruritic solution raw meat, it is cold can to control stomach abdomen
Bitterly, having indigestion stop drink, oh, cough with dyspnea, wind-cold-dampness arthralgia, dentalgia, vomiting, diarrhea, blood fluke, the diseases such as roundworm, and epidermis can be made
Anesthetic.
The main component of Chinese prickly ash has volatile oil, amide, alkaloid, phytosterol, fatty acid etc., with special numb taste and
Strong fragrance.Due to weather, the place of production, kind difference, fragrance and numb taste are different, and fresh Chinese prickly ash and dried pepper
(dry, dry or dry) its fragrance and numb taste then have significant difference.And fragrant and fiber crops are the important indicators for screening Chinese prickly ash quality.
Chinese prickly ash has nearly 3,000 years history as the characteristic spice and Chinese medicine in China, is known as " eight big flavouring "
One of, it is important former (processing flavors and fragrances) auxiliary material that condiment for cooking and food processing industry are often used in family, restaurant.However fresh flowers
Green pepper not storage tolerance, it is extremely difficult to save, style flavor is easy to lose, and fragrant fiber crops smell, color can be because of storage environment temperature, humidity, logical
The factors such as wind condition or extruding, collision and substantially change even lose, consequently only that can be tasted in collecting season or restaurant
To strong pure and fresh fresh Chinese prickly ash flavor, extremely difficult embodiment in processed food.Therefore Chinese prickly ash is after harvesting except marketing fresh is eaten raw and a small amount of
Outside freezing, rest part must be processed in time, and Zanthoxylum essential oil or dried pepper is made to supply consumption and processing market.Chinese prickly ash exists
It is fragrant obvious with numb taste variation during drying processing, it is formed dried pepper flavor (dry perfume), however the wind of this and fresh Chinese prickly ash
Taste (faint scent) has marked difference.
It is difficult to save in view of Chinese prickly ash, generally saves and use using the processing extract of Chinese prickly ash.Used in food processing
The high plain zanthoxylum powder of fiber crops is to make after using dried pepper supercritical extraction process to extract high fiber crops degree xanthoxylum oleoresin by embedding
It obtains, process requirements is able to satisfy on numb degree, but are then clearly present deficiency on fragrance；And existing Chinese prickly ash powder product is equal
It is that it is naturally fresh that fresh pepper mainly can be lost in conventional drying process due to fresh pepper using dried pepper as Raw material processing
Flavor and loss Some essential oils fiber crops element, final products are difficult to keep the flavor of fresh pepper.The sold part fresh pepper in consumption market
Product is that oily, paste or water-soluble liquid state occur, and can not meet processing industry to the plain fresh pepper powder of high fiber crops
Demand；Food processing dealer existing fresh Chinese prickly ash flavor of seek assiduously always has the fresh pepper pulverulent product of high fiber crops degree to meet again
The demand in market, therefore, high fiber crops degree fresh pepper freeze-dried powder product and its technique of the exploitation with fresh Chinese prickly ash flavor have far-reaching
Meaning.
Summary of the invention
In order to solve the above problems existing in the present technology, it is an object of that present invention to provide a kind of fresh pepper freeze-dried powder and its
Preparation method.
The technical scheme adopted by the invention is as follows:
A kind of fresh pepper freeze-dried powder, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.1%~
1%, enol class volatile oil 0.5%~4%, moisture 5%~10%, emulsifier 10%~20%, surplus is Chinese prickly ash carrier.
Further, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.5%~0.8%, alkene
Alcohols volatile oil 1.5%~3%, moisture 6%~8%, emulsifier 12%~18%, surplus are Chinese prickly ash carrier.
Further, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.6%, and enol class is waved
Hair oil 3.2%, moisture 7%, emulsifier 16%, surplus are Chinese prickly ash carrier.
Further, the emulsifier is selected from monoglyceride or soybean divides one or both of high protein；Or the cream
Agent is one of gum arabic, maltodextrin or beta-cyclodextrin or a variety of.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
Further, further include step S between the step C and step D: the water that step C is isolated is dilute as step A
A part of the water for the amount of releasing executes step A.
Further, further include step Q between the step C and step D: after the zanthoxylum slag squeezing that step C is isolated,
Liquid is collected to import in the slurry of step C.
It further, further include the step of being cleaned fresh pepper, remove inferior Chinese prickly ash before the step A.
Further, the sieve pore of the sieving of the step A is 1~4mm, and the grinding of the step E uses colloid mill；It is described
Step F solidification point is -40~-30 DEG C；Freeze-off time is 20~25h, and the pressure of the vacuum of the step G is 30~50Pa,
Condenser temperature is -60~-50 DEG C, and drying time is 10~15h.
Further, further include step H after the step F: packaging: freeze-dried powder being vacuum-packed and is saved；The step C
Zanthoxylum slag in moisture be less than zanthoxylum slag weight 30%.
The invention has the benefit that the present invention uses fresh pepper for raw material, ground after removing a large amount of moisture and bits
It is directly lyophilized, solving the previous technique by supercritical extract dried pepper powder processed again cannot keep the technology of fresh Chinese prickly ash flavor
Bottleneck；The present invention by being directly lyophilized after slagging-off water removal allotment, that is, remains the distinctive faint scent mouthfeel of fresh pepper again with fresh pepper
Avoid the investment of bulky equipment needed for embedding powder processed again using supercritical carbon dioxide extracting, complicated technology and its loss.
Specific embodiment
Technical solution of the present invention is described in detail with reference to embodiments, it should be noted that be only below
The preferred embodiment of the present invention, for those of ordinary skill in the art, before not departing from the invention design
It puts, various modifications and improvements can be made, these should belong to protection scope of the present invention.
A kind of fresh pepper freeze-dried powder, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.1%~
1%, enol class volatile oil 0.5%~4%, moisture 5%~10%, emulsifier 10%~20%, surplus is Chinese prickly ash carrier.
The emulsifier is selected from monoglyceride or soybean divides one or both of high protein；Or the emulsifier is for I
One of uncle's natural gum, maltodextrin or beta-cyclodextrin are a variety of.
The Chinese prickly ash carrier is the fresh pepper Chinese prickly ashes residue such as remaining Chinese prickly ash pericarp, zanthoxylum slag after processing.The fresh flower
Green pepper freeze-dried powder remains the flavor of former fresh pepper, while meeting the process requirements of food-processing industry again, wherein the acyl contained
Amine substance (numb-taste component of zanthoxylum) and Japan pepper essential oil (enol class volatile oil) component ratio are reasonable, meet the requirement of food processing.
The composition ratio for further optimizing fresh pepper of the invention is as follows:
Further, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.5%~0.8%, alkene
Alcohols volatile oil 1.5%~3%, moisture 6%~8%, emulsifier 12%~18%, surplus are Chinese prickly ash carrier.
Further, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.6%, and enol class is waved
Hair oil 3.2%, moisture 7%, emulsifier 16%, surplus are Chinese prickly ash carrier.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
The water of the amount of dilution is the water that can play the amount for not having fresh pepper completely, it is preferable that the amount of dilution
The weight ratio of water and fresh pepper is 1:1~5.
Further, further include step S between the step C and step D: the water that step C is isolated is dilute as step A
A part of the water for the amount of releasing executes step A.
Further, further include step Q between the step C and step D: after the zanthoxylum slag squeezing that step C is isolated,
Liquid is collected to import in the slurry of step C.
It further, further include the step of being cleaned fresh pepper, remove inferior Chinese prickly ash before the step A.
Further, the sieve pore of the sieving of the step A is 1~4mm, and the grinding of the step E uses colloid mill；It is described
Step F solidification point is -40~-30 DEG C；Freeze-off time is 20~25h, and the pressure of the vacuum of the step G is 30~50Pa,
Condenser temperature is -60~-50 DEG C, and drying time is 10~15h.
Further, further include step H after the step F: packaging: freeze-dried powder being vacuum-packed and is saved；The step C
Zanthoxylum slag in moisture be less than zanthoxylum slag weight 30%.
Specifically, the preparation method of fresh pepper freeze-dried powder, comprising steps of
S1, using fresh pepper fruit as raw material:
S1 (1) is using fresh pepper fruit as raw material, cleaning.
S1 (2) is twisted by manually choosing, removes inferior Chinese prickly ash.
S2, the broken crusher machine of water that amount of dilution is added in 1:1 ratio:
Chinese prickly ash is continuously added to the water of amount of dilution by S2 (1) in 1:1 ratio.
S2 (2) is broken with crusher, sieving, and sieve mesh is 1~4 millimeter.
The separation of S3 scum juice:
S3 (1) Chinese prickly ash fragment is pumped into squeezer squeezing, and slag is discarded, collects juice.
The juice that S3 (2) is squeezed out is pumped into centrifuge and is separated.
S3 (3) centrifuge separation: it respectively is isolated by by material density difference (containing essential oil, fiber crops element, subtle pericarp and minor amount of water
Point) slurry, water and slag.4000~16000rpm of centrifuge speed is controlled, 1.5~10m of inlet amount is controlled3/ h, so that centrifugation
The heavy phase (water) isolated is limpid, and light phase slurry is sticky, and moisture of slagging tap is less than 30%；
The water that S3 (4) is centrifuged at a high speed out is recycled as thinned water.
The slag return squeezer that S3 (5) is centrifuged at a high speed out drains discarded.
S3 (6) slurry contains a large amount of amide substances (fiber crops element, be the embodiment object of Chinese prickly ash fiber crops degree) and Japan pepper essential oil, and
Chinese prickly ash pericarp etc. has the identical faint scent flavor of fresh pepper fruit.It collects in case freeze-drying.
S4: allotment:
After the slurry and emulsifier that S4 (1) collects step S3 (6) mix, cross spare after colloid mill is ground；
The emulsifier is selected from monoglyceride or soybean divides one or both of high protein；Or the emulsifier is for I
One of uncle's natural gum, maltodextrin or beta-cyclodextrin are a variety of.
S5 freeze-drying preparation fresh pepper freeze-dried powder
Chinese prickly ash slurry after the grinding of S4 (1) colloid mill is cooled to -30~-40 DEG C by S5 (1) in vacuum desiccator, in advance
Freeze 20~25h；
The prefreezing Chinese prickly ash slurry that S4 (2) obtains step S4 (1) in vacuum freeze drier, be evacuated to 30~
50Pa is freeze-dried 10~15h in condenser temperature -60~-50 DEG C, takes out；
S6 is using liquid chromatograph detection numb-taste component of zanthoxylum content and moisture content
Fresh pepper freeze-dried powder product of the S6 (1) with fresh Chinese prickly ash flavor, amide substance (i.e. fiber crops element) content 10~
100mg/g, 50~400mg/g of enol substance (volatile oil) content；Moisture content 5~10%.
S7 packaging: polybag, vacuum packaging are packed into.
Embodiment 1
A kind of fresh pepper freeze-dried powder, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.1%,
Enol class volatile oil 5%, moisture 5%, emulsifier 10%, surplus are Chinese prickly ash carrier.
The emulsifier is monoglyceride.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
The water of the amount of dilution is the water that can play the amount for not having fresh pepper completely, it is preferable that the amount of dilution
The weight ratio of water and fresh pepper is 1:1.
Embodiment 2
A kind of fresh pepper freeze-dried powder, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 1%, alkene
Alcohols volatile oil 4%, moisture 10%, emulsifier 20%, surplus are Chinese prickly ash carrier.
The emulsifier is that monoglyceride and soybean divide the mixture in high protein.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
The water of the amount of dilution is the water that can play the amount for not having fresh pepper completely, it is preferable that the amount of dilution
The weight ratio of water and fresh pepper is 1:5.
Embodiment 3
A kind of fresh pepper freeze-dried powder, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.2%,
Enol class volatile oil 0.8%, moisture 7%, emulsifier 12%, surplus are Chinese prickly ash carrier.
Emulsifier is gum arabic.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
The water of the amount of dilution is the water that can play the amount for not having fresh pepper completely, it is preferable that the amount of dilution
The weight ratio of water and fresh pepper is 1:2.
Further, further include step S between the step C and step D: the water that step C is isolated is dilute as step A
A part of the water for the amount of releasing executes step A.
Embodiment 4
A kind of fresh pepper freeze-dried powder, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.5%,
Enol class volatile oil 1.5%, moisture 6%, emulsifier 14%, surplus are Chinese prickly ash carrier.
The emulsifier is maltodextrin.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
The water of the amount of dilution is the water that can play the amount for not having fresh pepper completely, it is preferable that the amount of dilution
The weight ratio of water and fresh pepper is 1:1.
Further, further include step S between the step C and step D: the water that step C is isolated is dilute as step A
A part of the water for the amount of releasing executes step A.
Further, further include step Q between the step C and step D: after the zanthoxylum slag squeezing that step C is isolated,
Liquid is collected to import in the slurry of step C.
Embodiment 5
A kind of fresh pepper freeze-dried powder, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.8%,
Enol class volatile oil 3%, moisture 8%, emulsifier 16%, surplus are Chinese prickly ash carrier.
Emulsifier is beta-cyclodextrin.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
The water of the amount of dilution is the water that can play the amount for not having fresh pepper completely, it is preferable that the amount of dilution
The weight ratio of water and fresh pepper is 1:3.
Further, further include step S between the step C and step D: the water that step C is isolated is dilute as step A
A part of the water for the amount of releasing executes step A.
Further, further include step Q between the step C and step D: after the zanthoxylum slag squeezing that step C is isolated,
Liquid is collected to import in the slurry of step C.
It further, further include the step of being cleaned fresh pepper, remove inferior Chinese prickly ash before the step.
Embodiment 6
A kind of fresh pepper freeze-dried powder, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.7%,
Enol class volatile oil 2.6%, moisture 7%, emulsifier 17%, surplus are Chinese prickly ash carrier.
Emulsifier is beta-cyclodextrin.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
The water of the amount of dilution is the water that can play the amount for not having fresh pepper completely, it is preferable that the amount of dilution
The weight ratio of water and fresh pepper is 1:1.
Further, further include step S between the step C and step D: the water that step C is isolated is dilute as step A
A part of the water for the amount of releasing executes step A.
Further, further include step Q between the step C and step D: after the zanthoxylum slag squeezing that step C is isolated,
Liquid is collected to import in the slurry of step C.
It further, further include the step of being cleaned fresh pepper, remove inferior Chinese prickly ash before the step.
Further, the sieve pore of the sieving of the step A is 1mm, and the grinding of the step D uses colloid mill；The step
Rapid E solidification point is -40 DEG C；Freeze-off time is 20h, and the pressure of the step F vacuum is 30Pa, and condenser temperature is -60 DEG C, is done
The dry time is 10h.
Embodiment 7
The freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.6%, enol class volatile oil 3.2%,
Moisture 7%, emulsifier 14%, surplus are Chinese prickly ash carrier.
Emulsifier is the mixture of gum arabic and maltodextrin.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
The water of the amount of dilution is the water that can play the amount for not having fresh pepper completely, it is preferable that the amount of dilution
The weight ratio of water and fresh pepper is 1:1.
Further, further include step S between the step C and step D: the water that step C is isolated is dilute as step A
A part of the water for the amount of releasing executes step A.
Further, further include step Q between the step C and step D: after the zanthoxylum slag squeezing that step C is isolated,
Liquid is collected to import in the slurry of step C.
It further, further include the step of being cleaned fresh pepper, remove inferior Chinese prickly ash before the step.
Further, the sieve pore of the sieving of the step A is 4mm, and the grinding of the step D uses colloid mill；The step
Rapid E solidification point is -30 DEG C；Freeze-off time is 25h, and the pressure of the step F vacuum is 50Pa, and condenser temperature is -50 DEG C, is done
The dry time is 15h.
Further, further include step G after the step F: packaging: freeze-dried powder being vacuum-packed and is saved.
Further, the moisture in the zanthoxylum slag of the step C is less than the 30% of zanthoxylum slag weight.
Embodiment 8
A kind of fresh pepper freeze-dried powder, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.4%,
Enol class volatile oil 2.5%, moisture 7%, emulsifier 18%, surplus are Chinese prickly ash carrier.
Emulsifier is the mixture of maltodextrin and beta-cyclodextrin.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
The water of the amount of dilution is the water that can play the amount for not having fresh pepper completely, it is preferable that the amount of dilution
The weight ratio of water and fresh pepper is 1:1.
Further, further include step S between the step C and step D: the water that step C is isolated is dilute as step A
A part of the water for the amount of releasing executes step A.
Further, further include step Q between the step C and step D: after the zanthoxylum slag squeezing that step C is isolated,
Liquid is collected to import in the slurry of step C.
It further, further include the step of being cleaned fresh pepper, remove inferior Chinese prickly ash before the step.
Further, the sieve pore of the sieving of the step A is 2mm, and the grinding of the step D uses colloid mill；The step
Rapid E solidification point is -36 DEG C；Freeze-off time is 22h, and the pressure of the step F vacuum is 40Pa, and condenser temperature is -55 DEG C, is done
The dry time is 12h.
Further, further include step G after the step F: packaging: freeze-dried powder being vacuum-packed and is saved.
Further, the moisture in the zanthoxylum slag of the step C is less than the 30% of zanthoxylum slag weight.
Embodiment 9
A kind of fresh pepper freeze-dried powder, the freeze-dried powder by forming following weight percentage components: numb-taste component of zanthoxylum 0.9%,
Enol class volatile oil 2.8%, moisture 6%, emulsifier 17%, surplus are Chinese prickly ash carrier.
Emulsifier is the mixture of gum arabic, maltodextrin and beta-cyclodextrin.
A kind of preparation method of fresh pepper freeze-dried powder, comprising steps of
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
The water of the amount of dilution is the water that can play the amount for not having fresh pepper completely, it is preferable that the amount of dilution
The weight ratio of water and fresh pepper is 1:1.
Further, further include step S between the step C and step D: the water that step C is isolated is dilute as step A
A part of the water for the amount of releasing executes step A.
Further, further include step Q between the step C and step D: after the zanthoxylum slag squeezing that step C is isolated,
Liquid is collected to import in the slurry of step C.
It further, further include the step of being cleaned fresh pepper, remove inferior Chinese prickly ash before the step.
Further, the sieve pore of the sieving of the step A is 3mm, and the grinding of the step D uses colloid mill；The step
Rapid E solidification point is -80 DEG C；Freeze-off time is 23h, and the pressure of the step F vacuum is 50Pa, and condenser temperature is -58 DEG C, is done
The dry time is 13h.
Further, further include step G after the step F: packaging: freeze-dried powder being vacuum-packed and is saved.
Further, the moisture in the zanthoxylum slag of the step C is less than the 30% of zanthoxylum slag weight.
The present invention is not limited to above-mentioned optional embodiment, anyone can show that other are each under the inspiration of the present invention
The product of kind form.Above-mentioned specific embodiment should not be understood the limitation of pairs of protection scope of the present invention, protection of the invention
Range should be subject to be defined in claims, and specification can be used for interpreting the claims.
Claims (10)
1. a kind of fresh pepper freeze-dried powder, it is characterised in that: the freeze-dried powder by forming following weight percentage components: Chinese prickly ash fiber crops
Element 0.1%~1%, enol class volatile oil 0.5%~4%, moisture 5%~10%, emulsifier 10%~20%, surplus is Chinese prickly ash
Carrier.
2. fresh pepper freeze-dried powder according to claim 1, it is characterised in that: the freeze-dried powder is by following weight percent
Group is grouped as: numb-taste component of zanthoxylum 0.5%~0.8%, enol class volatile oil 1.5%~3%, moisture 6%~8%, emulsifier 12%
~18%, surplus is Chinese prickly ash carrier.
3. fresh pepper freeze-dried powder according to claim 2, it is characterised in that: the freeze-dried powder is by following weight percent
Group is grouped as: numb-taste component of zanthoxylum 0.6%, enol class volatile oil 3.2%, moisture 7%, emulsifier 16%, and surplus is Chinese prickly ash carrier.
4. fresh pepper freeze-dried powder according to claim 1 to 3, it is characterised in that；The emulsifier is selected from single sweet
Ester or soybean divide one or both of high protein；Or the emulsifier is gum arabic, maltodextrin or beta-cyclodextrin
One of or it is a variety of.
5. a kind of preparation method of fresh pepper freeze-dried powder described in claim 1-4 any one, it is characterised in that: including step
It is rapid:
A, it is crushed: being crushed after fresh pepper is mixed with the water of amount of dilution, sieving obtains broken Chinese prickly ash；
B, it presses juice: broken Chinese prickly ash is squeezed, after collecting juice, obtain Chinese prickley ash extract；
C, it separates: Chinese prickley ash extract is centrifuged, separation water outlet, slurry and zanthoxylum slag；
D, it emulsifies: after mixing by slurry and emulsifier, obtaining emulsifying mixt；
E, it grinds: after emulsifying mixt is ground, obtaining grinding slurry；
F, freeze: grinding slurry being freezed in vacuum desiccator, obtains scars；
G, it prepares freeze-dried powder: by scars, under condenser temperature, after vacuum freeze drying, obtaining freeze-dried powder.
6. the preparation method of fresh pepper freeze-dried powder according to claim 5, it is characterised in that: the step C and step D it
Between further include step S: the water that step C is isolated executes step A as a part of the water of step A amount of dilution.
7. the preparation method of fresh pepper freeze-dried powder according to claim 6, it is characterised in that: the step C and step D it
Between further include step Q: after the zanthoxylum slag squeezing that step C is isolated, collect liquid and import in the slurry of step C.
8. the preparation method of fresh pepper freeze-dried powder according to claim 7, it is characterised in that: also wrapped before the step A
The step of including and clean fresh pepper, removing inferior Chinese prickly ash.
9. the preparation method of fresh pepper freeze-dried powder according to claim 8, it is characterised in that: the sieving of the step A
Sieve pore is 1~4mm, and the grinding of the step E uses colloid mill；The step F solidification point is -40~-30 DEG C；Freeze-off time
For 20~25h, the pressure of the vacuum of the step G is 30~50Pa, and condenser temperature is -60~-50 DEG C, drying time is 10~
15h。
10. the preparation method of fresh pepper freeze-dried powder according to claim 9, it is characterised in that: also wrapped after the step F
It includes step H: packaging: freeze-dried powder being vacuum-packed and is saved；Moisture in the zanthoxylum slag of the step C is less than zanthoxylum slag weight
30%.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689973A (en) * | 2015-11-16 | 2017-05-24 | 达金兰 | Fresh-keeping method of fresh green Chinese prickly ash |
| CN107874222A (en) * | 2017-12-06 | 2018-04-06 | 陈世湘 | A kind of high numb degree water solubility fresh pepper fiber crops crystalline substance with fresh Chinese prickly ash flavor and preparation method thereof |
| CN108559631A (en) * | 2018-01-25 | 2018-09-21 | 陈世湘 | A kind of method of efficient extraction Chinese prickly ash flavor substance |
| CN109170493A (en) * | 2018-09-29 | 2019-01-11 | 任小林 | A kind of oil leaching fresh-keeping method of Chinese prickly ash |
-
2019
- 2019-04-09 CN CN201910281546.1A patent/CN109965253A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689973A (en) * | 2015-11-16 | 2017-05-24 | 达金兰 | Fresh-keeping method of fresh green Chinese prickly ash |
| CN107874222A (en) * | 2017-12-06 | 2018-04-06 | 陈世湘 | A kind of high numb degree water solubility fresh pepper fiber crops crystalline substance with fresh Chinese prickly ash flavor and preparation method thereof |
| CN108559631A (en) * | 2018-01-25 | 2018-09-21 | 陈世湘 | A kind of method of efficient extraction Chinese prickly ash flavor substance |
| CN109170493A (en) * | 2018-09-29 | 2019-01-11 | 任小林 | A kind of oil leaching fresh-keeping method of Chinese prickly ash |
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