CN110731392A - method for preparing Chinese prickly ash oil - Google Patents
method for preparing Chinese prickly ash oil Download PDFInfo
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- CN110731392A CN110731392A CN201911043075.7A CN201911043075A CN110731392A CN 110731392 A CN110731392 A CN 110731392A CN 201911043075 A CN201911043075 A CN 201911043075A CN 110731392 A CN110731392 A CN 110731392A
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- zanthoxylum
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- pepper
- powder
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- 238000000034 method Methods 0.000 title claims abstract description 12
- 241001079064 Zanthoxylum schinifolium Species 0.000 title 1
- 239000003921 oil Substances 0.000 claims abstract description 48
- 235000019198 oils Nutrition 0.000 claims abstract description 48
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 35
- 239000000203 mixture Substances 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 23
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 15
- 239000008159 sesame oil Substances 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 239000002244 precipitate Substances 0.000 claims abstract description 14
- 239000006228 supernatant Substances 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000001556 precipitation Methods 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 48
- 239000006002 Pepper Substances 0.000 claims description 48
- 241000722363 Piper Species 0.000 claims description 48
- 235000016761 Piper aduncum Nutrition 0.000 claims description 48
- 235000017804 Piper guineense Nutrition 0.000 claims description 48
- 235000008184 Piper nigrum Nutrition 0.000 claims description 48
- 239000012535 impurity Substances 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 230000003187 abdominal effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010063659 Aversion Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003444 anaesthetic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 201000009361 ascariasis Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 201000004409 schistosomiasis Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- 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
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- 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
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- 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
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
- C11B1/108—Production of fats or fatty oils from raw materials by extracting after-treatment, e.g. of miscellae
-
- 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
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of zanthoxylum oil, which comprises the following steps of drying collected fresh zanthoxylum, removing zanthoxylum seeds, leaving dry zanthoxylum shells for standby, crushing the zanthoxylum shells, pouring vegetable oil into a pot, heating, boiling zanthoxylum powder, cooling, standing for layering, separating supernatant liquid from precipitate for standby, mixing the supernatant liquid, the precipitate, the zanthoxylum powder and sesame oil, squeezing the mixture in a squeezer to obtain a mixture, filtering the mixture, adding the mixture into a centrifugal oil filter, rotating the mixture for precipitation, and obtaining the obtained zanthoxylum oil, wherein the preparation method of the zanthoxylum oil has the advantages of forcing out the fragrance of zanthoxylum through boiling, enabling the zanthoxylum oil to be more fragrant, removing the zanthoxylum seeds harmful to human bodies through drying, ensuring smooth performance in the pressing process through adding the sesame oil, simultaneously increasing the nutrition and the taste of the zanthoxylum oil, and improving the utilization rate of the zanthoxylum oil through setting the squeezing temperature and centrifugal separation, and having good practical value.
Description
Technical Field
The invention belongs to the technical field of edible oil squeezing, and particularly relates to a preparation method of zanthoxylum oil.
Background
The fructus Zanthoxyli is Rutaceae, Laxylum deciduous tree, and has height of 7 m; short thorns exist on the branches of the thorns on the stems, and the branches growing in the current year are short and soft; the blade shaft is often provided with very narrow blade wings; the lobules are opposite, oval, elliptical and thin in needle shape, the leaf margin has fine fissures, and the tooth gaps have oil spots. The leaf back is soft hair, and the leaf back is dry and has reddish brown stripes; the inflorescence grows from the top of the lateral branch or grows from the top of the lateral branch, the perianth sheet is yellow green, and the shape and the size are approximately the same; the flower pillar is bent back obliquely; purple red fruit, scattered micro-convex oil spots, 4-5 months of flowering period, 8-9 months or 10 months of fruit period.
The pricklyash peel can be used as a traditional Chinese medicine and has the effects of warming the middle-jiao and promoting the circulation of qi, expelling cold, relieving pain, killing insects and the like; it is used to treat stomach and abdominal psychroalgia, emesis, diarrhea, schistosomiasis, ascariasis, etc. Also used as an epidermal anesthetic. The medical treatise is also recorded in the book "medical treatise on property of medicine": treating aversion to wind, obstinate arthralgia of the whole body and limbs, mouth and teeth edema and shaking; it is mainly used for treating postpartum dysuria and dysentery with blood, and has the effects of promoting hair growth and treating abdominal psychroalgia. It is indicated for wind-cold syndrome of head-wind with tearing, lumbar and foot paralysis, deficiency and retention of blood, edema of lower urinary system, cold and pain in abdomen, and toothache.
Modern people pay more attention to health, and the food therapy method is more favored, pepper is used as traditional Chinese medicines, the taste is slightly rough in the eating process, and the pepper can be used as pepper oil to be added into daily diet for treatment in step .
Disclosure of Invention
The invention aims to provide a preparation method of zanthoxylum oil, which solves the problems of low oil yield and serious waste in the existing zanthoxylum oil preparation method.
The technical scheme adopted by the invention is that the preparation method of zanthoxylum oil comprises the following steps:
step 1, pepper pretreatment
Drying the collected fresh pepper, removing pepper seeds, removing impurities by using a blower fan, and leaving a dried pepper shell for later use;
step 2, pulverizing
Putting the pericarpium zanthoxyli of the step 1 into a crusher to be crushed, and collecting pericarpium zanthoxyli powder;
step 3, decocting
Pouring vegetable oil into a pot, heating, decocting the pepper powder obtained in the step 2, cooling, standing for layering, and separating supernatant and precipitate for later use;
step 4, mixing the supernatant liquid and the precipitate in the step 3, the pepper powder and the sesame oil in the step 2, and putting the mixture into a squeezer for squeezing to obtain a mixture;
step 5, centrifugal filtration
And (4) filtering the mixture obtained in the step (4), adding the mixture into a centrifugal oil filter, and carrying out rotary precipitation to obtain clear liquid, namely the obtained zanthoxylum oil.
The present invention is also characterized in that,
2. the method for preparing zanthoxylum oil according to claim 1, wherein the drying parameters in step 1 are 70-80 ℃ and 4-6 h.
The mesh number of the pepper powder in the step 2 is 40-60 meshes.
In the step 3, the mass ratio of the vegetable oil to the pepper powder is 5:1, and the decocting parameters are as follows: the oil temperature is 100-.
In the step 4, the parameters of the pressing are as follows: squeezing temperature is 60-80 deg.C, and squeezing time is 20-30 min.
The centrifugal filtration parameters in step 5 are as follows: the rotation speed is 1000-.
In the step 4, the proportion of the pepper powder to the sesame oil is 1: 2.
the preparation method of zanthoxylum oil has the advantages that the fragrance of zanthoxylum is forced out by boiling, so that the zanthoxylum oil is more aromatic, zanthoxylum seeds harmful to human bodies are removed by drying, the pressing process can be carried out smoothly by adding sesame oil, the nutrition and the blending taste of the zanthoxylum oil are increased, the utilization rate of the zanthoxylum oil is improved by setting the pressing temperature and centrifugal separation, and the preparation method has good practical value.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments.
The invention relates to a preparation method of zanthoxylum oil, which comprises the following steps:
step 1, pepper pretreatment
Drying the collected fresh pepper, removing pepper seeds and other impurities (rhizomes, leaves and the like), and then removing the impurities by using a blower fan, and leaving a dried pepper shell for later use;
the drying parameters are as follows: the drying temperature is 70-80 ℃, and the drying time is 4-6 h.
Step 2, pulverizing
Putting the pericarpium zanthoxyli of the step 1 into a crusher to be crushed, and collecting pericarpium zanthoxyli powder;
the mesh number of the pricklyash peel powder is 40-60 meshes.
Step 3, decocting
Pouring vegetable oil into a pot, heating, decocting the pepper powder obtained in the step 2, cooling, standing for layering, and separating supernatant and precipitate for later use;
the mass ratio of the vegetable oil to the pepper powder is 5:1, and the decocting parameters are as follows: the oil temperature is 100-.
Step 4, mixing the supernatant liquid and the precipitate in the step 3, the pepper powder and the sesame oil in the step 2, and putting the mixture into a squeezer for squeezing to obtain a mixture;
the proportion of the pepper powder to the sesame oil is 1: 2.
the squeezing parameters are as follows: squeezing temperature is 60-80 deg.C, and squeezing time is 20-30 min.
Step 5, centrifugal filtration
Filtering the mixture obtained in the step (4), adding the mixture into a centrifugal oil filter, and carrying out rotary precipitation to obtain clear liquid, namely the obtained zanthoxylum oil;
the centrifugal filtration parameters were: the rotation speed is 1000-.
Example 1
Step 1, drying collected fresh pepper, removing pepper seeds and other impurities, and then removing the impurities through a blower fan, and leaving dried pepper shells for later use; the drying parameters are as follows: the drying temperature is 70 ℃, and the drying time is 6 h.
And 2, putting the pericarpium zanthoxyli of the step 1 into a crusher to be crushed, and collecting pericarpium zanthoxyli powder with 40-60 meshes.
Step 3, pouring vegetable oil into a pot, heating, decocting the pepper powder obtained in the step 2, cooling, standing for layering, and separating supernatant and precipitate for later use; the mass ratio of the vegetable oil to the pepper powder is 5:1, and the decocting parameters are as follows: the oil temperature is 100 deg.C, and the decocting time is 30 min.
Step 4, mixing the supernatant liquid and the precipitate in the step 3, the pepper powder and the sesame oil in the step 2, and putting the mixture into a squeezer for squeezing to obtain a mixture; the proportion of the pepper powder to the sesame oil is 1: 2; the squeezing parameters are as follows: squeezing temperature is 80 deg.C, and squeezing time is 20 min.
Step 5, filtering the mixture obtained in the step 4, adding the mixture into a centrifugal oil filter, and carrying out rotary precipitation to obtain clear liquid, namely the obtained zanthoxylum oil; the centrifugal filtration parameters were: the rotation speed is 1000 rad/min.
Example 2
Step 1, drying collected fresh pepper, removing pepper seeds and other impurities, and then removing the impurities through a blower fan, and leaving dried pepper shells for later use; the drying parameters are as follows: the drying temperature is 80 ℃, and the drying time is 4 h.
And 2, putting the pericarpium zanthoxyli of the step 1 into a crusher to be crushed, and collecting pericarpium zanthoxyli powder with 40-60 meshes.
Step 3, pouring vegetable oil into a pot, heating, decocting the pepper powder obtained in the step 2, cooling, standing for layering, and separating supernatant and precipitate for later use; the mass ratio of the vegetable oil to the pepper powder is 5:1, and the decocting parameters are as follows: the oil temperature is 120 deg.C, and the decocting time is 20 min.
Step 4, mixing the supernatant liquid and the precipitate in the step 3, the pepper powder and the sesame oil in the step 2, and putting the mixture into a squeezer for squeezing to obtain a mixture; the proportion of the pepper powder to the sesame oil is 1: 2; the squeezing parameters are as follows: squeezing temperature is 80 deg.C, and squeezing time is 20 min.
Step 5, filtering the mixture obtained in the step 4, adding the mixture into a centrifugal oil filter, and carrying out rotary precipitation to obtain clear liquid, namely the obtained zanthoxylum oil; the centrifugal filtration parameters were: the rotation speed is 1500 rad/min.
Example 3
Step 1, drying collected fresh pepper, removing pepper seeds and other impurities, and then removing the impurities through a blower fan, and leaving dried pepper shells for later use; the drying parameters are as follows: the drying temperature is 75 ℃, and the drying time is 5 h.
And 2, putting the pericarpium zanthoxyli of the step 1 into a crusher to be crushed, and collecting pericarpium zanthoxyli powder with 40-60 meshes.
Step 3, pouring vegetable oil into a pot, heating, decocting the pepper powder obtained in the step 2, cooling, standing for layering, and separating supernatant and precipitate for later use; the mass ratio of the vegetable oil to the pepper powder is 5:1, and the decocting parameters are as follows: the oil temperature is 110 deg.C, and the decocting time is 25 min.
Step 4, mixing the supernatant liquid and the precipitate in the step 3, the pepper powder and the sesame oil in the step 2, and putting the mixture into a squeezer for squeezing to obtain a mixture; the proportion of the pepper powder to the sesame oil is 1: 2; the squeezing parameters are as follows: squeezing temperature is 70 deg.C, and squeezing time is 25 min.
Step 5, filtering the mixture obtained in the step 4, adding the mixture into a centrifugal oil filter, and carrying out rotary precipitation to obtain clear liquid, namely the obtained zanthoxylum oil; the centrifugal filtration parameters were: the rotation speed is 1300 rad/min.
The zanthoxylum oil prepared by the embodiments 1-3 has pure taste, and the test shows that the utilization rate of the zanthoxylum is improved by 20-25%.
Claims (7)
1, kinds of pepper oil preparation method, characterized by, including the following steps:
step 1, pepper pretreatment
Drying the collected fresh pepper, removing pepper seeds, removing impurities by using a blower fan, and leaving a dried pepper shell for later use;
step 2, pulverizing
Putting the pericarpium zanthoxyli of the step 1 into a crusher to be crushed, and collecting pericarpium zanthoxyli powder;
step 3, decocting
Pouring vegetable oil into a pot, heating, decocting the pepper powder obtained in the step 2, cooling, standing for layering, and separating supernatant and precipitate for later use;
step 4, mixing the supernatant liquid and the precipitate in the step 3, the pepper powder and the sesame oil in the step 2, and putting the mixture into a squeezer for squeezing to obtain a mixture;
step 5, centrifugal filtration
And (4) filtering the mixture obtained in the step (4), adding the mixture into a centrifugal oil filter, and carrying out rotary precipitation to obtain clear liquid, namely the obtained zanthoxylum oil.
2. The method for preparing zanthoxylum oil according to claim 1, wherein the drying parameters in step 1 are 70-80 ℃ and 4-6 h.
3. The method for preparing zanthoxylum oil according to claim 1, wherein the mesh number of the zanthoxylum powder in step 2 is 40-60 mesh.
4. The preparation method of zanthoxylum oil as claimed in claim 1, wherein the mass ratio of the vegetable oil to the zanthoxylum powder in step 3 is 5:1, and the parameters of the decoction are oil temperature of 100 ℃ and temperature of 120 ℃ and the decoction time of 20-30 min.
5. The method for preparing zanthoxylum oil according to claim 1, wherein the squeezing parameters in step 4 are 60-80 ℃ and 20-30 min.
6. The method for preparing zanthoxylum oil as claimed in claim 1, wherein the centrifugal filtration parameter in step 5 is 1000-1500 rad/min.
7. The method for preparing zanthoxylum oil according to claim 1, wherein the ratio of the zanthoxylum powder to the sesame oil in step 4 is 1: 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911043075.7A CN110731392A (en) | 2019-10-30 | 2019-10-30 | method for preparing Chinese prickly ash oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911043075.7A CN110731392A (en) | 2019-10-30 | 2019-10-30 | method for preparing Chinese prickly ash oil |
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| Publication Number | Publication Date |
|---|---|
| CN110731392A true CN110731392A (en) | 2020-01-31 |
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ID=69270379
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911043075.7A Pending CN110731392A (en) | 2019-10-30 | 2019-10-30 | method for preparing Chinese prickly ash oil |
Country Status (1)
| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653173A (en) * | 2009-09-01 | 2010-02-24 | 河北锦秀果业有限公司 | Bunge pricklyash seed edible oil and production method thereof |
| CN103549035A (en) * | 2013-10-23 | 2014-02-05 | 贵州省关岭自治县板贵花椒食品香料有限公司 | Processing technology for 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 |
| KR20160097396A (en) * | 2015-02-06 | 2016-08-18 | 경상남도 | Purification and Conservation extension method of Zanthoxylum schinifolium oil |
| CN109548892A (en) * | 2018-11-15 | 2019-04-02 | 习水县绵盛农业发展有限公司 | A kind of Chinese prickly ash oil making technology |
-
2019
- 2019-10-30 CN CN201911043075.7A patent/CN110731392A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653173A (en) * | 2009-09-01 | 2010-02-24 | 河北锦秀果业有限公司 | Bunge pricklyash seed edible oil and production method thereof |
| CN103549035A (en) * | 2013-10-23 | 2014-02-05 | 贵州省关岭自治县板贵花椒食品香料有限公司 | Processing technology for 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 |
| KR20160097396A (en) * | 2015-02-06 | 2016-08-18 | 경상남도 | Purification and Conservation extension method of Zanthoxylum schinifolium oil |
| CN109548892A (en) * | 2018-11-15 | 2019-04-02 | 习水县绵盛农业发展有限公司 | A kind of Chinese prickly ash oil making technology |
Non-Patent Citations (1)
| Title |
|---|
| 赵宝峰等: "《调味品（下） 608例》", 科学技术文献出版社, pages: 158 - 159 * |
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