CN111011543A - Pepper seasoning oil and preparation method and application thereof - Google Patents
Pepper seasoning oil and preparation method and application thereof Download PDFInfo
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- CN111011543A CN111011543A CN201911235678.7A CN201911235678A CN111011543A CN 111011543 A CN111011543 A CN 111011543A CN 201911235678 A CN201911235678 A CN 201911235678A CN 111011543 A CN111011543 A CN 111011543A
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- 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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- 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
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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
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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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
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- Seasonings (AREA)
Abstract
The invention discloses pepper seasoning oil and a preparation method and application thereof. The method for preparing the pepper seasoning oil comprises the following steps: crushing the raw materials of the pepper to obtain pepper powder particles; extracting the pepper powder particles to obtain pepper extract and pepper powder residues; frying the pepper powder residues by using edible oil to obtain pepper cooked flavor oil; and mixing the pepper extract and the pepper cooked flavor oil to obtain the pepper seasoning oil. The method has high utilization efficiency of raw materials, and the prepared pepper seasoning oil has proper tingling degree and fragrance and good cooked flavor.
Description
Technical Field
The invention relates to the field of food, in particular to pepper seasoning oil and a preparation method and application thereof, and more particularly relates to pepper seasoning oil, a method for preparing pepper seasoning oil, food containing pepper seasoning oil and a seasoning.
Background
The processing method of the prior zanthoxylum seasoning oil mainly comprises the steps of frying fresh zanthoxylum or dry zanthoxylum at a high temperature, and then separating oil from the zanthoxylum to obtain the zanthoxylum seasoning oil. However, the process has short extraction time and tough pepper fruit, and only 30-40% of the numb taste substances in the pepper raw material are dissolved in the oil. In addition, the processing temperature is high, the volatile components in the pepper are seriously lost, and the cooked fragrance and the faint scent flavor can not be simultaneously reserved, so that the raw materials are greatly wasted.
Another method for processing flavoring oil of fructus Zanthoxyli in the market adopts organic solvent extraction or CO extraction2Extracting the spicy substances and volatile aroma components in the pepper by a supercritical fluid extraction mode, and then adding edible oil to prepare pepper seasoning oil. For example, using a supercritical CO2The extraction method described in Zanthoxylum schinifolium resin extraction technology (application number: 201710891788.3). However, the pepper extract prepared by the extraction method does not contain the cooked flavor brought by heating and frying, so the application scene is limited.
Therefore, the existing preparation method of the pepper seasoning oil needs to be improved.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention aims to provide a method for preparing pepper seasoning oil, which has high utilization efficiency of raw materials, and the prepared pepper seasoning oil has proper tingling degree and fragrance and good cooked flavor.
It should be noted that the present invention is completed based on the following work of the inventors:
according to the traditional processing of the pepper seasoning oil, pepper is used as a raw material, and is fried at high temperature, the processing time is usually within 10 minutes, so that the pepper is cooked and kept in the oil, but the spicy pepper compounds and volatile aromatic substances in the pepper cannot be fully dissolved in the oil phase in such a short time, and the raw material waste is caused.
Another commercially available method for processing Zanthoxylum bungeanum flavoring oil is by extraction, such as supercritical CO2Extracting to obtain volatile aromatic substances and numb-taste substances of the pepper, but the method can not obtain cooked fragrant flavor substances of the pepper after high-temperature frying. How volatile aromatic substances, cooked fragrant flavor substances and spicy substances in the pepper seasoning oil can be efficiently obtained from pepper raw materials, and a better technical solution is not provided so far.
Through research on the flavor of the traditional pepper seasoning oil, the trans-2, 4-decadienal and 3-furfural in flavor substances of the pepper seasoning oil have obvious contribution to the flavor of cooked fragrance. Also, these compounds are produced by high temperature frying of peppers. The inventor unexpectedly finds that the same cooked flavor substances can be obtained by frying the pepper powder residues after the extraction treatment.
The inventor extracts or supercritical CO by organic solvent2The extraction method such as extraction and the like can efficiently extract the effective components of the pepper from the pepper, and overcomes the defect of low extraction rate of volatile aromatic substances and numb-taste substances of the pepper in the traditional high-temperature frying process. Meanwhile, the extracted pepper powder residues are fried to obtain pepper cooked flavor oil with cooked flavor substances, the inventor mixes the pepper cooked flavor oil and the pepper extract in a proper proportion to obtain pepper seasoning oil with different tingling degrees and fragrances, the cooked flavor of the fried pepper seasoning oil is kept, a large amount of pepper raw materials are saved, and the production cost is remarkably reduced.
Thus, according to one aspect of the present invention, there is provided a method of preparing a pepper flavor oil. According to an embodiment of the invention, the method comprises: crushing the raw materials of the pepper to obtain pepper powder particles; extracting the pepper powder particles to obtain pepper extract and pepper powder residues; frying the pepper powder residues by using edible oil to obtain pepper cooked flavor oil; and mixing the pepper extract and the pepper cooked flavor oil to obtain the pepper seasoning oil.
According to the method for preparing the pepper seasoning oil, the effective components of the pepper are efficiently extracted from the pepper through extraction treatment, the defect of low extraction rate of the pepper in the prior art is overcome, meanwhile, the extracted pepper powder residue is fried to obtain the pepper cooked flavor oil with cooked flavor, the pepper cooked flavor oil and the extract are mixed according to a certain proportion, the pepper seasoning oil with different tingling degrees and fragrance dimensions can be obtained, the cooked flavor of the fried pepper seasoning oil is reserved, meanwhile, a large amount of pepper raw materials are saved, and the production cost is remarkably reduced.
In addition, the method for preparing pepper seasoning oil according to the embodiment of the invention can also have the following additional technical characteristics:
according to an embodiment of the present invention, the zanthoxylum bungeanum raw material contains at least one of zanthoxylum piperitum, and zanthoxylum piperitum.
According to an embodiment of the invention, the extraction process is an organic solvent extraction process, supercritical CO2Extraction treatment, ultrasonic extraction treatment or high pressure difference extraction treatment.
According to an embodiment of the invention, the extraction process is supercritical CO2And (5) extracting.
According to an embodiment of the invention, the organic solvent extraction treatment is carried out with alcohols.
According to the embodiment of the invention, the tingling degree of the pepper extract is 50-200mg/g, and the content of the volatile oil is 20-70ml/100 g.
According to the embodiment of the invention, the tingling degree of the pepper powder residue is not higher than 7mg/g, and the content of the volatile oil is not higher than 1ml/100 g.
According to the embodiment of the invention, in the frying treatment, the mass ratio of the edible oil to the pepper powder residues is (60-99): (1-40), preferably (70-80): (20-30).
According to an embodiment of the invention, the edible oil comprises a vegetable oil and/or an animal oil.
According to an embodiment of the present invention, the vegetable oil is at least one selected from the group consisting of peanut oil, soybean oil, rapeseed oil, corn oil, rice oil, palm oil, olive oil and sunflower seed oil.
According to an embodiment of the present invention, the animal oil is at least one selected from the group consisting of lard, beef tallow, mutton tallow, horse oil, fish oil and chicken oil.
According to an embodiment of the invention, the stir-fry process comprises: heating the edible oil to 100-200 ℃; mixing and frying the pepper powder residues and the heated edible oil to obtain a fried mixture, wherein the mixing and frying time is not more than 1 hour; and carrying out oil residue separation on the fried mixture to obtain the pepper cooked flavor oil.
According to an embodiment of the present invention, the mixed frying is performed using a gas/steam frying pan or a continuous frying pan.
According to the embodiment of the invention, the mass ratio of the pepper ripe flavor oil to the pepper extract is 10-200:1, preferably 20-120: 1.
According to another aspect of the present invention, there is provided a pepper flavor oil. According to the embodiment of the invention, the pepper seasoning oil comprises a pepper extract and a pepper ripe flavor oil, wherein the pepper extract and the pepper ripe flavor oil are both prepared by the method. Therefore, the pepper seasoning oil has different tingling degrees and fragrance dimensionality, keeps the cooked flavor of the fried pepper seasoning oil, and simultaneously has the advantages of less consumption of pepper raw materials and low production cost.
According to yet another aspect of the invention, a food product is provided. According to an embodiment of the invention, the food product comprises the aforementioned zanthoxylum seasoning oil. Therefore, the pepper seasoning oil is used for preparing food with better flavor and lower cost.
According to the embodiment of the invention, the food is seasoning, hotpot condiment, cooked food, dish or snack, wherein the food is seasoning and is selected from at least one of hotpot condiment, hotpot dip, barbecue condiment, dry pot condiment, Sichuan compound condiment, Chinese meal condiment, compound condiment, seasoning oil with pepper flavor, compound seasoning oil and instant sauce. According to an embodiment of the present invention, the raw material of the seasoning further includes at least one selected from the group consisting of edible oil, pepper, bean paste, spices, vegetables, fruits, meats, and seafood.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a schematic flow diagram of a method for preparing Zanthoxylum bungeanum flavoring oil according to one embodiment of the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.
It should be noted that the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
According to one aspect of the present invention, there is provided a method of preparing a pepper flavor oil. According to the method for preparing the pepper seasoning oil, the effective components of the pepper are efficiently extracted from the pepper through extraction treatment, the defect of low extraction rate of the pepper in the prior art is overcome, meanwhile, the extracted pepper powder residue is fried to obtain the pepper cooked flavor oil with cooked flavor, the pepper cooked flavor oil and the extract are mixed according to a certain proportion, the pepper seasoning oil with different tingling degrees and fragrance dimensions can be obtained, the cooked flavor of the fried pepper seasoning oil is reserved, meanwhile, a large amount of pepper raw materials are saved, and the production cost is remarkably reduced.
Referring to fig. 1, the method for preparing zanthoxylum seasoning oil according to an embodiment of the present invention is explained, which comprises:
s100 grinding treatment
According to the embodiment of the invention, the pepper raw material is crushed to obtain pepper powder particles. Thereby, the effective components of the pepper are promoted to be fully and rapidly dissolved.
According to the embodiment of the present invention, the zanthoxylum bungeanum raw material contains at least one of zanthoxylum piperitum, zanthoxylum piperitum and zanthoxylum piperitum, and the zanthoxylum piperitum, the zanthoxylum piperitum and the zanthoxylum piperitum can be either fresh or dried.
According to the embodiment of the invention, the particle size of the pepper powder particles is 30-60 meshes. The inventor tests that under the condition of the granularity, the effective components of the pepper can be ensured to be extracted in the extraction process, and the pepper residue and the oil material can be easily separated in the frying process.
S200 extraction processing
According to the embodiment of the invention, the pepper powder particles are subjected to extraction treatment to obtain pepper extract and pepper powder residues. Therefore, the effective components of the pepper are efficiently extracted from the pepper through extraction treatment, and the defect of low extraction rate of the pepper in the prior art is overcome. According to the embodiment of the invention, the extraction rate of the effective components of the wild pepper subjected to the extraction treatment is 2-3 times that of the existing wild pepper extraction method.
According to an embodiment of the invention, the extraction process is an organic solvent extraction process, supercritical CO2Extraction treatment, ultrasonic extraction treatment or high pressure difference extraction treatment. Wherein the organic solvent extraction can be performed in a relatively economical manner to obtain Zanthoxylum bungeanum extract by supercritical CO extraction2The extraction method can ensure that the spicy substances in the pepper can be extracted efficiently, and meanwhile, the obtained extract has pure fragrance, no solvent residue and good safety; and supercritical CO2The extraction treatment effect is better, and in the extraction process, the volatile oil and the mountain in the pepper powder particlesThe capsaicin is dissolved in solvent or supercritical CO2Taking out, concentrating under reduced pressure, and removing solvent or CO2Obtaining the pepper extract and pepper powder residue.
Since the zanthoxylum bungeanum maxim extract has high solubility in alcohol, according to an embodiment of the present invention, the organic solvent extraction treatment is performed using alcohol, and preferably, the extraction treatment may be performed using methanol or ethanol.
Moreover, by utilizing the extraction method provided by the embodiment of the invention, the content of the tingling degree and the volatile oil of the pepper extract is high. According to the embodiment of the invention, the tingling degree of the pepper extract is 50-200mg/g, and the content of the volatile oil is 20-70ml/100 g. The effective components remained in the pepper powder residue are very low, and according to the embodiment of the invention, the tingling degree of the pepper powder residue is not higher than 7mg/g, and the content of the volatile oil is not higher than 1ml/100 g. Therefore, by using the treatment method, the effective components of the pepper can be efficiently and fully extracted from the pepper sample, the utilization rate of the pepper is improved, and the production cost of the pepper seasoning oil is reduced.
S300 frying treatment
According to the embodiment of the invention, the pepper powder residues are fried by using edible oil to obtain the pepper cooked flavor oil. The inventor researches and discovers that the cooked flavor of the pepper can be excited by frying the edible oil, and further, the pepper powder residue is fried by using the edible oil, so that the pepper powder residue is further utilized, and the production cost is further reduced.
According to the embodiment of the invention, in the frying treatment, the mass ratio of the edible oil to the pepper powder residues is (60-99): (1-40). Preferentially, the mass ratio of the edible oil to the pepper powder residue is (70-80): (20-30). Under the condition of the proportion, the obtained pepper cooked flavor oil has full fragrance, and meanwhile, the frying and separating links of actual processing are easy to realize industrialization, and the processing efficiency is higher.
According to an embodiment of the invention, the edible oil comprises a vegetable oil and/or an animal oil. That is, the oil may be animal oil, vegetable oil, or a mixture thereof, and those skilled in the art can select and blend the oil according to their own needs. Specifically, according to an embodiment of the present invention, the vegetable oil is at least one selected from the group consisting of peanut oil, soybean oil, rapeseed oil, corn oil, rice oil, palm oil, olive oil, and sunflower oil. According to an embodiment of the present invention, the animal oil is at least one selected from the group consisting of lard, beef tallow, mutton tallow and chicken fat. Therefore, the pepper seasoning oil has better taste and flavor.
According to an embodiment of the invention, the stir-frying process comprises: heating the edible oil to 100-200 ℃, and at the temperature, better exciting the cooked flavor of the pepper; mixing and frying the pepper powder residues and the heated edible oil to obtain a fried mixture, wherein the mixing and frying time is not more than 1 hour, and the time not only ensures that the pepper powder residues are fully fried to ensure that the cooked flavor of the pepper cooked flavor oil is stronger, but also avoids excessive frying to ensure that the pepper powder residues are fried to be over-fired; and (3) separating oil residues of the fried mixture to obtain the pepper cooked flavor oil, wherein the pepper cooked flavor oil has thick pepper cooked flavor but does not have fresh fragrance and numb taste of pepper.
Specifically, according to an embodiment of the present invention, the mixed frying is performed using a gas/steam frying pan or a continuous frying pan. The single batch processing amount of the frying pan equipment is large, generally in the range of 300-2000kg, energy sources can be provided by natural gas, steam and electric power, the continuous frying trough is suitable for industrial processing, and the continuous frying trough is convenient to use and is suitable for continuous production in factories.
S400 mixing processing
According to the embodiment of the invention, the pepper extract and the pepper savory flavor oil are mixed to obtain the pepper flavor oil. Therefore, the pepper extract and the pepper cooked flavor oil are mixed, so that the pepper flavor oil has the fresh fragrance and the numb taste of the pepper extract and the cooked flavor of the pepper, has rich and layered mouthfeel, can randomly adjust the proportion of the pepper extract and the cooked flavor of the pepper, and has better stability.
Wherein, the proportion of the pepper extract and the pepper cooked flavor oil can be adjusted according to the needs. According to the embodiment of the invention, the mass ratio of the pepper ripe flavor oil to the pepper extract is 10-200:1, preferably 20-120: 1.
According to another aspect of the present invention, there is provided a pepper flavor oil. According to the embodiment of the invention, the pepper seasoning oil comprises a pepper extract and a pepper ripe flavor oil, wherein the pepper extract and the pepper ripe flavor oil are both prepared by the method. Therefore, the pepper seasoning oil has different tingling degrees and fragrance dimensionality, keeps the cooked flavor of the fried pepper seasoning oil, and simultaneously has the advantages of less consumption of pepper raw materials and low production cost.
According to yet another aspect of the invention, a food product is provided. According to an embodiment of the invention, the food product comprises the aforementioned zanthoxylum seasoning oil. Therefore, the pepper seasoning oil is used for preparing food with better flavor and lower cost.
The type of food is not particularly limited, and the food may contain the aforementioned zanthoxylum seasoning oil. According to embodiments of the present invention, the food product includes, but is not limited to, condiments, hotpot sauces, delicates, dishes, snacks,And (4) snacks.According to some embodiments of the invention, the food product is a seasoning, which may be selected from at least one of a hot pot seasoning, a hot pot dip, a barbecue seasoning, a dry pot seasoning, a Sichuan style complex seasoning, a Chinese meal seasoning, a complex seasoning, a pepper flavor-containing seasoning oil, a complex seasoning oil, and a ready-to-eat sauce. According to an embodiment of the present invention, the seasoning further comprises at least one selected from the group consisting of edible oil, pepper, bean paste, spices, vegetables, fruits, meats, and seafood, and the plurality of raw materials are blended together to give the seasoning a specific taste.
The present invention is described below with reference to specific examples, which are intended to be illustrative only and are not to be construed as limiting the invention.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications.
Example 1
The method and the traditional process of the embodiment of the invention are respectively utilized to prepare the pepper seasoning oil, and index detection is carried out, specifically as follows:
1. the method of the embodiment of the invention is used for preparing the pepper seasoning oil
(1) 100kg of green pepper raw material with the tingling degree of 20mg/g and the volatile oil content of 12 percent is used, and crushed to pass through a 30-mesh screen to obtain pepper powder particles;
(2) subjecting fructus Zanthoxyli powder to supercritical CO2Extracting under 28Mpa at 45 deg.C for 15 hr to obtain 20kg fructus Zanthoxyli extract and 79kg fructus Zanthoxyli powder;
(3) heating 1000kg of soybean oil to 130 ℃, adding the extracted pepper powder, frying for 30 minutes, separating solid from liquid, adding 7.5kg of pepper extract into the separated oil, and uniformly stirring to obtain the compound new pepper seasoning oil, wherein the pepper seasoning oil has a cooked flavor.
2. Traditional process for preparing pepper seasoning oil
(1) 100kg of green pepper raw material with the hemp degree of 20mg/g and the volatile oil content of 12 percent is used, and the green pepper raw material is crushed to pass through a 30-mesh screen for standby.
(2) Heating 1000kg of soybean oil to 130 ℃, adding the crushed green pepper raw material, frying for 30 minutes, and separating solid from liquid to obtain the pepper seasoning oil in the traditional process.
3. Detection assay
(1) The GC-O-MS is used for carrying out qualitative and quantitative analysis on flavor substances of the pepper seasoning oil of the new process, is a gas chromatography-smelling-mass spectrometry combined device, and obtains the following representative mixture through smelling identification and comparison with a standard substance.
TABLE 1 comparison of the content of volatile aromatic substances and cooked aromatic substances in 1kg of prickly ash flavoring oil obtained by different processes
From the flavor substance analysis in table 1, the zanthoxylum seasoning oil of the present invention example retains the cooked flavor substances such as trans-2, 4-decadienal, 3-furfural in the conventional art, and also has a large amount of volatile components: linalool, limonene, linalyl acetate, anethole and 2-ethyl furan. In addition, the method for preparing the pepper seasoning oil provided by the embodiment of the invention has high raw material extraction efficiency, and the content of the effective components of the processed pepper seasoning oil is obviously higher than that of the pepper seasoning oil prepared by the traditional process.
(2) The content of the volatile oil in the pepper seasoning oil is measured according to GB/T30385-2013, the tingling degree of the raw materials and the extracts is measured by using high performance liquid chromatography at a wavelength of 268nm, and the sum of α, β, gamma and epsilon is used as a result.
TABLE 2 comparison of the process of this example with the effective substances of the conventional process
| 1kg of pepper flavoring oil prepared by traditional process | 1kg of new technological pepper seasoning oil | |
| Usage amount of raw materials of pepper/ |
100 | 37.5 |
| Volatile oil content/g | 1.5 | 4 |
| Volatile oil utilization% | 12.50％ | 90.00％ |
| Content of numb-taste substances/g | 0.66 | 0.66 |
| Utilization ratio of pungent substance/%) | 33.0％ | 88％ |
The data in the table 2 show that in the traditional process pepper seasoning oil, the volatile oil of the pepper raw material is utilized by 12.5%, and the numbing substances are utilized by 33%, while the new process pepper seasoning oil of the embodiment of the invention can improve the utilization rate of the volatile oil to 90% and the utilization rate of the numbing substances to 88%, thereby achieving the effect of saving raw materials.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (17)
1. A method of making a pepper flavor oil, comprising:
crushing the raw materials of the pepper to obtain pepper powder particles;
extracting the pepper powder particles to obtain pepper extract and pepper powder residues;
frying the pepper powder residues by using edible oil to obtain pepper cooked flavor oil; and
and mixing the pepper extract and the pepper cooked flavor oil to obtain the pepper seasoning oil.
2. The method of claim 1, wherein the zanthoxylum bungeanum raw material comprises at least one of zanthoxylum piperitum, and zanthoxylum piperitum.
3. The method according to claim 1, wherein the extraction process is an organic solvent extraction process, supercritical CO2Extraction treatment, ultrasonic extraction treatment or high pressure difference extraction treatment.
4. The method of claim 3, wherein the extraction process is supercritical CO2And (5) extracting.
5. The method according to claim 1, wherein the Zanthoxylum bungeanum extract has a tingling degree of 50-200mg/g and a volatile oil content of 20-70ml/100 g.
6. The method according to claim 1, wherein the degree of tingling of the prickly ash powder residues is not higher than 7mg/g, and the content of volatile oil is not higher than 1ml/100 g.
7. The method according to claim 1, wherein in the frying treatment, the mass ratio of the edible oil to the pepper powder residue is (60-99): (1-40).
8. The method according to claim 7, wherein the mass ratio of the edible oil to the pepper powder residue is (70-80): (20-30).
9. The method of claim 1, wherein the edible oil comprises a vegetable oil and/or an animal oil.
10. The method according to claim 1, wherein the vegetable oil is at least one selected from the group consisting of peanut oil, soybean oil, rapeseed oil, corn oil, rice oil, palm oil, olive oil, and sunflower oil.
11. The method according to claim 1, wherein the animal oil is at least one selected from the group consisting of lard, beef tallow, mutton tallow, horse oil, fish oil, and chicken fat.
12. The method of claim 1, wherein the stir-fry process comprises:
heating the edible oil to 100-200 ℃;
mixing and frying the pepper powder residues and the heated edible oil to obtain a fried mixture, wherein the mixing and frying time is not more than 1 hour; and
separating oil residue from the fried mixture to obtain the pepper cooked flavor oil,
wherein the mixed frying is carried out by utilizing a gas/steam frying pan or a continuous frying trough.
13. The method according to claim 1, wherein the mass ratio of the zanthoxylum schinifolium flavor oil to the zanthoxylum bungeanum extract is 10-200: 1.
14. According to claim 13, the mass ratio of the zanthoxylum schinifolium flavor oil to the zanthoxylum bungeanum extract is 20-120: 1.
15. A zanthoxylum seasoning oil prepared by the method of any one of claims 1 to 14.
16. A food product comprising the zanthoxylum schinifolium seasoning oil of claim 15.
17. The food of claim 16, wherein the food is a seasoning selected from the group consisting of hot pot sauces, hot pot dips, barbecued meals, dry pot sauces, Sichuan flavor complex sauces, Zanthoxylum flavor-containing seasoning oils, and complex seasoning oils.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111557347A (en) * | 2020-06-05 | 2020-08-21 | 遵义职业技术学院 | Preparation method of pepper composite seasoning oil |
| CN112391226A (en) * | 2020-11-27 | 2021-02-23 | 泸县永青家庭农场 | Zanthoxylum oil and preparation method thereof |
| CN113519635A (en) * | 2021-07-08 | 2021-10-22 | 宁夏裕凌丰食品有限公司 | Health-care seasoning oil and preparation method and application thereof |
| CN114343023A (en) * | 2022-01-18 | 2022-04-15 | 晨光生物科技集团股份有限公司 | Pepper oil with cooked flavor and preparation method thereof |
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