CN111548852A - Fresh-pressing manufacturing process of zanthoxylum oil - Google Patents
Fresh-pressing manufacturing process of zanthoxylum oil Download PDFInfo
- Publication number
- CN111548852A CN111548852A CN202010399494.0A CN202010399494A CN111548852A CN 111548852 A CN111548852 A CN 111548852A CN 202010399494 A CN202010399494 A CN 202010399494A CN 111548852 A CN111548852 A CN 111548852A
- Authority
- CN
- China
- Prior art keywords
- oil
- zanthoxylum
- conveying
- zanthoxylum schinifolium
- rattan pepper
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000949456 Zanthoxylum Species 0.000 title claims abstract description 22
- 238000003825 pressing Methods 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 18
- 235000019198 oils Nutrition 0.000 claims abstract description 105
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 73
- 239000006002 Pepper Substances 0.000 claims abstract description 73
- 241000722363 Piper Species 0.000 claims abstract description 73
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 73
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 73
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 73
- 241000345998 Calamus manan Species 0.000 claims abstract description 71
- 235000012950 rattan cane Nutrition 0.000 claims abstract description 71
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000706 filtrate Substances 0.000 claims abstract description 31
- 238000002156 mixing Methods 0.000 claims abstract description 30
- 238000001914 filtration Methods 0.000 claims abstract description 26
- 238000004140 cleaning Methods 0.000 claims abstract description 19
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 17
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000010081 allicin Nutrition 0.000 claims abstract description 17
- 238000000605 extraction Methods 0.000 claims abstract description 11
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 244000131415 Zanthoxylum piperitum Species 0.000 claims abstract description 6
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims description 63
- 235000004611 garlic Nutrition 0.000 claims description 63
- 239000000047 product Substances 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000002893 slag Substances 0.000 claims description 14
- 239000006228 supernatant Substances 0.000 claims description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
- 230000006837 decompression Effects 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000002351 wastewater Substances 0.000 claims description 6
- 238000004065 wastewater treatment Methods 0.000 claims description 6
- 238000009736 wetting Methods 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000000126 substance Substances 0.000 abstract description 9
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 5
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 239000003921 oil Substances 0.000 description 81
- 235000019640 taste Nutrition 0.000 description 13
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 9
- 235000019654 spicy taste Nutrition 0.000 description 8
- 230000036528 appetite Effects 0.000 description 7
- 235000019789 appetite Nutrition 0.000 description 7
- 206010061428 decreased appetite Diseases 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 230000004304 visual acuity Effects 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000008855 peristalsis Effects 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000021398 garlic paste Nutrition 0.000 description 2
- 206010021654 increased appetite Diseases 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000579895 Chlorostilbon Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 229910052876 emerald Inorganic materials 0.000 description 1
- 239000010976 emerald Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
-
- 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
- A23D9/06—Preservation of finished products
-
- 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
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a fresh rattan pepper oil preparation process, and particularly relates to the technical field of rattan pepper oil preparation, which comprises the following steps: step one, picking fresh rattan pepper, cleaning, removing water, and conveying into a squeezer; adding water to squeeze to obtain rattan pepper pulp; step three, centrifuging and filtering the zanthoxylum piperitum slurry to obtain filtrate; step four, adding rapeseed oil for extraction and mixing, and then separating water oil to obtain crude zanthoxylum oil; step five, standing the crude zanthoxylum schinifolium oil until oil and water are layered, filtering and dewatering to obtain refined zanthoxylum schinifolium oil; step six: preparing allicin; seventhly, mixing the allicin with the refined zanthoxylum oil. According to the invention, the nutrient substances contained in the zanthoxylum schinifolium is retained to the greatest extent through the cold pressing process, the volatile substance loss is small, the prepared zanthoxylum schinifolium oil is emerald green and good in appearance, the energy consumption is small, the cost is low, the storage life of the zanthoxylum schinifolium oil is effectively prolonged by adding the allicin, and the flavor of the zanthoxylum schinifolium oil is richer and stronger.
Description
Technical Field
The embodiment of the invention relates to the technical field of rattan pepper oil production, and particularly relates to a fresh rattan pepper oil production process.
Background
The zanthoxylum schinifolium and the zanthoxylum bungeanum which is famous in Chinese are called zanthoxylum schinifolium, perennial shrubs, deciduous small trees with the height of 3-5 meters, sharp thorns on stems and branches, thick and wrinkled leaf surfaces, or elliptical shapes, short or no stems of small leaves, inflorescences near axillary buds or simultaneously on the tops of lateral branches, purplish red fruits with a few slightly raised oil spots, the diameter of seeds is 3-4 mm, brownish black, roots, stems, leaves, fruits and seeds are all medicinal, can expel wind and clear away cold, promote qi circulation and relieve pain, treat diseases such as rheumatic arthritis and the like, and also has the effects of resisting cancer, resisting aging, inhibiting bacteria and the like. The zanthoxylum schinifolium has strong spicy flavor, is mostly eaten directly or is flavored by seasonings, but has the problems of easy volatilization of flavor substances, uneven distribution of spicy flavor and the like, and in recent years, a series of products such as zanthoxylum schinifolium oil, zanthoxylum schinifolium oleoresin, zanthoxylum schinifolium essential oil and the like have been developed, so that the zanthoxylum schinifolium has attractive color and luster, unique mouthfeel and convenient use, and the original flavor substances and active ingredients of the zanthoxylum schinifolium are. The rattan pepper oil has fresh and cool taste, strong spicy flavor, lingering spicy taste and no choking. The rattan pepper oil added into the cold dish is more intense in flavor, a small amount of rattan pepper oil is particularly added into the noodles and the dipping materials, and the rattan pepper is added into the cold dish when the cold dish is used for making meat, so that the special flavor of the rattan pepper oil can be removed, and the appetite can be promoted.
The existing manufacturing process of zanthoxylum schinifolium oil usually adopts high-temperature oil residue, so that the nutrient components in the zanthoxylum schinifolium are easily damaged at high temperature, the loss of volatile substances contained in the zanthoxylum schinifolium is large, the high-temperature heating energy consumption is high, and the cost is high.
Disclosure of Invention
Therefore, the fresh rattan pepper oil is prepared by the cold pressing process, the nutrient substances contained in the rattan pepper are retained to the greatest extent, so that the loss of volatile substances in the rattan pepper is small, the prepared rattan pepper oil is emerald and good in taste, high-temperature heating is not performed, the energy consumption is low, the cost is low, the garlicin extracted from garlic is added into the rattan pepper oil, the storage life of the rattan pepper oil is effectively prolonged, meanwhile, the flavor of the rattan pepper oil is richer and more rich, the rattan pepper oil can cater to the taste of the public, and in addition, the intestinal tract peristalsis is helped, the appetite is stimulated, and the digestion is promoted.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions: a fresh pepper oil squeezing and manufacturing process comprises the following specific steps:
picking up fresh rattan pepper, conveying the rattan pepper into a cleaning machine through a lifting machine for cleaning, conveying the cleaned rattan pepper into a vibration draining machine to remove water, and conveying the cleaned rattan pepper into a squeezer through a quantitative conveying system;
step two, adding water into a squeezer for wetting, and then physically squeezing rattan pepper to obtain rattan pepper pulp;
step three, conveying the squeezed rattan pepper slurry into a horizontal centrifugal slag remover, centrifuging, filtering to obtain filtrate, placing the filter residue in the horizontal centrifugal slag remover again, centrifuging, filtering to obtain filtrate, repeatedly centrifuging for 2-3 times, and mixing the centrifuged filtrate;
conveying the filtrate into an extraction mixing tank, adding rapeseed oil, conveying the extracted product into a three-phase centrifugal separator for water-oil separation after extraction and mixing, and collecting the separated crude zanthoxylum oil;
step five, standing the crude zanthoxylum schinifolium oil until oil and water are layered, and then filtering to remove water to obtain refined zanthoxylum schinifolium oil;
step six, selecting mature and moldless garlic bulbs, cutting off garlic skins, conveying the garlic skins into a cleaning machine by using a lifting machine to clean the garlic skins, soaking the garlic skins in ethanol, taking out the garlic skins, freeze-drying the garlic skins, and conveying the garlic skins into a grinder to grind the garlic skins to obtain garlic pulp;
regulating the pH value of the garlic pulp to 4-5, adding lactic acid bacteria, and sealing and fermenting for 2-4 days;
step eight, taking out the fermented product and filtering the fermented product for 2 to 3 times to obtain supernatant, and then feeding the supernatant into a vacuum decompression concentrator to concentrate the supernatant to obtain allicin;
and step nine, mixing the allicin and the refined zanthoxylum schinifolium oil in proportion to obtain a zanthoxylum schinifolium oil product, and conveying the zanthoxylum schinifolium oil product to a tank area for storage.
Further, the weight of the added water in the second step is 5-20% of the weight of the zanthoxylum piperitum.
Further, the rotating speed of the horizontal centrifugal slag remover in the third step is 2000-3000r/min, the centrifugation time of the rattan pepper slurry is 1-5min, and the centrifugation time of the filter residue is 1-5 min.
Furthermore, the weight of the rapeseed oil added in the fourth step is 2-20% of the weight of the filtrate, the extraction mixing temperature is 25-40 ℃, the time is 20-30min, and the wastewater separated by the water and the oil of the three-phase centrifugal separator is conveyed to a wastewater treatment station for treatment.
And further, standing the crude zanthoxylum schinifolium oil in the step five for 8-16h at normal temperature.
Further, in the sixth step, the volume fraction of the ethanol is 90%, the soaking time is 10-14h, the freeze-drying temperature is-15 ℃ to-10 ℃, and the time is 6-8 h.
Further, hydrochloric acid with the concentration of 15% is added in the seventh step to adjust the pH value of the garlic pulp, and the fermentation temperature is 16-20 ℃.
Further, in the step nine, the mixing ratio of the allicin to the refined zanthoxylum oil is 1-3: 10-20.
The embodiment of the invention has the following advantages:
1. the invention furthest reserves nutrient substances contained in the zanthoxylum schinifolium maxim by the cold pressing process, so that the zanthoxylum schinifolium maxim has small volatile substance loss, has the effects of antioxidation, liver protection, immunity enhancement, wind and cold expelling, qi circulation promoting, pain relieving and the like, and the zanthoxylum schinifolium maxim oil prepared by the cold pressing process is emerald green and has good appearance, high-temperature heating is not carried out, the energy consumption is low, and the cost is lower;
2. according to the invention, the garlicin extracted from garlic is added in the zanthoxylum oil, so that the zanthoxylum oil has obvious inhibition and killing effects on the propagation of dysentery bacillus and typhoid bacillus, staphylococcus and pneumococcus and no inhibition effect on beneficial bacteria such as lactobacillus casei, the storage life of the zanthoxylum oil is effectively prolonged, the zanthoxylum oil has a spicy taste and a slightly spicy taste, the flavor of the zanthoxylum oil is richer and more agrees with the taste of the public, and the garlicin can increase the secretion of gastric juice, help intestinal tract peristalsis, stimulate appetite and promote digestion.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the invention provides a fresh rattan pepper oil pressing and manufacturing process, which comprises the following specific steps:
picking up fresh rattan pepper, conveying the rattan pepper into a cleaning machine through a lifting machine for cleaning, conveying the cleaned rattan pepper into a vibration draining machine to remove water, and conveying the cleaned rattan pepper into a squeezer through a quantitative conveying system;
step two, adding water accounting for 5% of the weight of the zanthoxylum schinifolium maxim into a squeezer for wetting, and then physically squeezing the zanthoxylum schinifolium maxim to obtain zanthoxylum schinifolium maxim pulp;
step three, conveying the squeezed rattan pepper pulp into a horizontal centrifugal slag remover, centrifuging for 1min at 2000r/min, filtering to obtain filtrate, putting the filter residue into the horizontal centrifugal slag remover again, centrifuging for 1min at 2000r/min, filtering to obtain filtrate, repeatedly centrifuging for 2 times, and mixing the centrifuged filtrate;
step four, conveying the filtrate into an extraction mixing tank, adding rapeseed oil accounting for 2% of the weight of the filtrate, extracting and mixing for 20min at 25 ℃, conveying the extracted product into a three-phase centrifugal separator for water-oil separation, collecting the separated crude zanthoxylum oil, and conveying the separated wastewater into a wastewater treatment station;
step five, standing the crude zanthoxylum schinifolium oil for 8 hours at normal temperature, then layering oil and water, and filtering to remove water to obtain refined zanthoxylum schinifolium oil;
step six, selecting mature and moldless garlic bulbs, cutting off garlic skins, conveying the garlic skins into a cleaning machine by using a lifting machine to clean, soaking the garlic skins in 90% ethanol by volume for 10 hours, taking out the garlic skins, freeze-drying the garlic skins at the temperature of-15 ℃ for 6 hours, and conveying the garlic skins into a crusher to crush the garlic skins to obtain garlic pulp;
step seven, adding 15% hydrochloric acid into the garlic paste to adjust the pH value to 4, then adding lactic acid bacteria, sealing and fermenting for 2 days, wherein the fermentation temperature is 16 ℃;
step eight, taking out after fermentation, filtering for 2 times to obtain supernatant, and then feeding the supernatant into a vacuum decompression concentrator for concentration to obtain allicin;
step nine, mixing the allicin and the refined zanthoxylum oil according to the proportion of 1: 10 to obtain the zanthoxylum oil product.
10 chefs with strong resolving power on body health, color, fragrance, taste and shape are selected to perform sensory evaluation on the rattan pepper oil prepared in the embodiment, the rattan pepper oil in the embodiment is emerald green transparent oily liquid, has strong fragrance and strong spicy taste, the rattan pepper oil prepared in the embodiment is used for preparing cold vegetable dishes, 20 eaters with poor appetite are selected to eat for 3 days, the poor appetite of 10 eaters is obviously improved after 3 days, and 10 eaters still have poor appetite.
Example 2:
the invention provides a fresh rattan pepper oil pressing and manufacturing process, which comprises the following specific steps:
picking up fresh rattan pepper, conveying the rattan pepper into a cleaning machine through a lifting machine for cleaning, conveying the cleaned rattan pepper into a vibration draining machine to remove water, and conveying the cleaned rattan pepper into a squeezer through a quantitative conveying system;
step two, adding water accounting for 10% of the weight of the zanthoxylum schinifolium maxim into a squeezer for wetting, and then physically squeezing the zanthoxylum schinifolium maxim to obtain zanthoxylum schinifolium maxim pulp;
conveying the squeezed rattan pepper pulp into a horizontal centrifugal slag remover, centrifuging for 3min at 2400r/min, filtering to obtain filtrate, putting the filter residue into the horizontal centrifugal slag remover again, centrifuging for 3min at 2400r/min, filtering to obtain filtrate, repeatedly centrifuging for 2 times, and mixing the centrifuged filtrate;
step four, conveying the filtrate into an extraction mixing tank, adding rapeseed oil accounting for 8% of the weight of the filtrate, extracting and mixing for 24min at 30 ℃, conveying the extracted product into a three-phase centrifugal separator for water-oil separation, collecting the separated crude zanthoxylum oil, and conveying the separated wastewater into a wastewater treatment station;
step five, standing the crude zanthoxylum schinifolium oil for 10 hours at normal temperature, then layering oil and water, and filtering to remove water to obtain refined zanthoxylum schinifolium oil;
step six, selecting mature and moldless garlic bulbs, cutting off garlic skins, conveying the garlic skins into a cleaning machine by using a lifting machine to clean, soaking the garlic skins in 90% ethanol by volume for 11 hours, taking out the garlic skins, freeze-drying the garlic skins for 7 hours at the temperature of 13 ℃ below zero, and conveying the garlic skins into a crusher to crush the garlic skins to obtain garlic pulp;
seventhly, adding 15% hydrochloric acid into the garlic pulp to adjust the pH value to 4.5, then adding lactic acid bacteria, sealing and fermenting for 3 days, wherein the fermentation temperature is 17 ℃;
step eight, taking out after fermentation, filtering for 2 times to obtain supernatant, and then feeding the supernatant into a vacuum decompression concentrator for concentration to obtain allicin;
step nine, mixing the allicin and the refined zanthoxylum oil according to the proportion of 1.5: 15 to obtain the zanthoxylum piperitum oil product.
Compared with the example 1, 10 chefs with strong resolving power for body health, color, fragrance, taste and shape are selected to perform sensory evaluation on the prepared rattan pepper oil in the example, the rattan pepper oil in the example is emerald green transparent oily liquid, strong in fragrance, strong in spicy taste, lasting, pure and slightly spicy, and the rattan pepper oil prepared in the example is used for making the salad vegetable, 20 eaters with inappetence eat the salad vegetable for 3 days, 18 eaters have greatly increased appetite after 3 days, and 2 eaters still have inappetence.
Example 3:
the invention provides a fresh rattan pepper oil pressing and manufacturing process, which comprises the following specific steps:
picking up fresh rattan pepper, conveying the rattan pepper into a cleaning machine through a lifting machine for cleaning, conveying the cleaned rattan pepper into a vibration draining machine to remove water, and conveying the cleaned rattan pepper into a squeezer through a quantitative conveying system;
step two, adding water accounting for 15% of the weight of the zanthoxylum schinifolium maxim into a squeezer for wetting, and then physically squeezing the zanthoxylum schinifolium maxim to obtain zanthoxylum schinifolium maxim pulp;
step three, conveying the squeezed rattan pepper slurry into a horizontal centrifugal slag remover, centrifuging for 4min at 2800r/min, filtering to obtain filtrate, putting the filter residue into the horizontal centrifugal slag remover again, centrifuging for 4min at 2800r/min, filtering to obtain filtrate, repeatedly centrifuging for 3 times, and mixing the centrifuged filtrate;
step four, conveying the filtrate into an extraction mixing tank, adding rapeseed oil accounting for 16% of the weight of the filtrate, extracting and mixing for 28min at 35 ℃, conveying the extracted product into a three-phase centrifugal separator for water-oil separation, collecting the separated crude zanthoxylum oil, and conveying the separated wastewater into a wastewater treatment station;
step five, standing the crude zanthoxylum schinifolium oil for 12 hours at normal temperature, then layering oil and water, and filtering to remove water to obtain refined zanthoxylum schinifolium oil;
step six, selecting mature and moldless garlic bulbs, cutting off garlic skins, conveying the garlic skins into a cleaning machine by using a lifting machine to clean, soaking the garlic skins in 90% ethanol by volume for 12 hours, taking out the garlic skins, freeze-drying the garlic skins at the temperature of minus 11 ℃ for 7.5 hours, and conveying the garlic skins into a crusher to crush the garlic skins to obtain garlic pulp;
seventhly, adding 15% hydrochloric acid into the garlic pulp to adjust the pH value to 4.8, then adding lactic acid bacteria, sealing and fermenting for 3 days, wherein the fermentation temperature is 18 ℃;
step eight, taking out after fermentation, filtering for 3 times to obtain supernatant, and then feeding the supernatant into a vacuum decompression concentrator for concentration to obtain allicin;
step nine, mixing the allicin and the refined zanthoxylum piperitum oil according to the proportion of 2: 18 to obtain the zanthoxylum piperitum oil product.
Compared with the examples 1 and 2, 10 chefs with strong resolving power on body health, color, fragrance, taste and shape are selected to perform sensory evaluation on the prepared rattan pepper oil in the example, the rattan pepper oil in the example is emerald green transparent oily liquid, has strong fragrance, strong numbing taste and no peculiar smell, and has slight spicy taste, and in addition, 20 eaters with inappetence eat the rattan pepper oil to prepare the salad vegetable, 15 eaters have greatly increased appetite after 3 days, and 5 eaters still have inappetence.
Example 4:
the invention provides a fresh rattan pepper oil pressing and manufacturing process, which comprises the following specific steps:
picking up fresh rattan pepper, conveying the rattan pepper into a cleaning machine through a lifting machine for cleaning, conveying the cleaned rattan pepper into a vibration draining machine to remove water, and conveying the cleaned rattan pepper into a squeezer through a quantitative conveying system;
step two, adding water accounting for 20% of the weight of the zanthoxylum schinifolium maxim into a squeezer for wetting, and then physically squeezing the zanthoxylum schinifolium maxim to obtain zanthoxylum schinifolium maxim pulp;
step three, conveying the squeezed rattan pepper pulp into a horizontal centrifugal slag remover, centrifuging for 5min at 3000r/min, filtering to obtain filtrate, putting the filter residue into the horizontal centrifugal slag remover again, centrifuging for 5min at 3000r/min, filtering to obtain filtrate, repeatedly centrifuging for 3 times, and mixing the centrifuged filtrate;
step four, conveying the filtrate into an extraction mixing tank, adding rapeseed oil accounting for 20% of the weight of the filtrate, extracting and mixing for 30min at 40 ℃, conveying the extracted product into a three-phase centrifugal separator for water-oil separation, collecting the separated crude zanthoxylum oil, and conveying the separated wastewater into a wastewater treatment station;
step five, standing the crude zanthoxylum schinifolium oil for 16 hours at normal temperature, then layering oil and water, and filtering to remove water to obtain refined zanthoxylum schinifolium oil;
step six, selecting mature and moldless garlic bulbs, cutting off garlic skins, conveying the garlic skins into a cleaning machine by using a lifting machine to clean, soaking the garlic skins in 90% ethanol by volume for 14 hours, taking out the garlic skins, freeze-drying the garlic skins for 8 hours at the temperature of minus 10 ℃, and conveying the garlic skins into a crusher to crush the garlic skins to obtain garlic pulp;
seventhly, adding 15% hydrochloric acid into the garlic paste to adjust the pH value to 5, then adding lactic acid bacteria, sealing and fermenting for 4 days, wherein the fermentation temperature is 20 ℃;
step eight, taking out after fermentation, filtering for 3 times to obtain supernatant, and then feeding the supernatant into a vacuum decompression concentrator for concentration to obtain allicin;
step nine, mixing the allicin and the refined zanthoxylum oil according to the proportion of 3: 20 to obtain the zanthoxylum oil product.
Compared with the examples 1, 2 and 3, 10 chefs with strong resolving power on body health, color, fragrance, taste and shape are selected to perform sensory evaluation on the prepared rattan pepper oil in the example, the rattan pepper oil in the example is emerald green transparent oily liquid, is light in fragrance and smell, is light in numbing taste, has no peculiar smell and has slight spicy taste, and the rattan pepper oil prepared in the example is used for preparing cold vegetable dishes, 20 eaters with inappetence are selected to eat for 3 days, after 3 days, the inappetence symptom of 8 eaters is obviously improved, and 12 eaters still have inappetence.
The following data were obtained from the above examples 1-4:
as can be seen from the above table, the zanthoxylum schinifolium oil prepared in the embodiments 1, 2, 3 and 4 is emerald green and good in taste, but the process in the embodiment 2 is optimal, and the prepared zanthoxylum schinifolium oil is strong in fragrance, strong in spicy taste, lasting, pure, slightly spicy and hot in taste, rich and rich in flavor, can cater to the taste of the public, and can effectively help the intestinal tract peristalsis of the human body, stimulate the appetite and promote the digestion.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (8)
1. A fresh pepper oil squeezing and manufacturing process is characterized in that: the method comprises the following specific steps:
picking up fresh rattan pepper, conveying the rattan pepper into a cleaning machine through a lifting machine for cleaning, conveying the cleaned rattan pepper into a vibration draining machine to remove water, and conveying the cleaned rattan pepper into a squeezer through a quantitative conveying system;
step two, adding water into a squeezer for wetting, and then physically squeezing rattan pepper to obtain rattan pepper pulp;
step three, conveying the squeezed rattan pepper slurry into a horizontal centrifugal slag remover, centrifuging, filtering to obtain filtrate, placing the filter residue in the horizontal centrifugal slag remover again, centrifuging, filtering to obtain filtrate, repeatedly centrifuging for 2-3 times, and mixing the centrifuged filtrate;
conveying the filtrate into an extraction mixing tank, adding rapeseed oil, conveying the extracted product into a three-phase centrifugal separator for water-oil separation after extraction and mixing, and collecting the separated crude zanthoxylum oil;
step five, standing the crude zanthoxylum schinifolium oil until oil and water are layered, and then filtering to remove water to obtain refined zanthoxylum schinifolium oil;
step six, selecting mature and moldless garlic bulbs, cutting off garlic skins, conveying the garlic skins into a cleaning machine by using a lifting machine to clean the garlic skins, soaking the garlic skins in ethanol, taking out the garlic skins, freeze-drying the garlic skins, and conveying the garlic skins into a grinder to grind the garlic skins to obtain garlic pulp;
regulating the pH value of the garlic pulp to 4-5, adding lactic acid bacteria, and sealing and fermenting for 2-4 days;
step eight, taking out the fermented product and filtering the fermented product for 2 to 3 times to obtain supernatant, and then feeding the supernatant into a vacuum decompression concentrator to concentrate the supernatant to obtain allicin;
and step nine, mixing the allicin and the refined zanthoxylum schinifolium oil in proportion to obtain a zanthoxylum schinifolium oil product, and conveying the zanthoxylum schinifolium oil product to a tank area for storage.
2. The fresh pressing and manufacturing process of zanthoxylum schinifolium oil according to claim 1, which is characterized in that: and in the second step, the weight of the added water is 5-20% of the weight of the zanthoxylum piperitum.
3. The fresh pressing and manufacturing process of zanthoxylum schinifolium oil according to claim 1, which is characterized in that: in the third step, the rotating speed of the horizontal centrifugal slag remover is 2000-3000r/min, the centrifugation time of the rattan pepper slurry is 1-5min, and the centrifugation time of the filter residue is 1-5 min.
4. The fresh pressing and manufacturing process of zanthoxylum schinifolium oil according to claim 1, which is characterized in that: the weight of the rapeseed oil added in the step four is 2-20% of the weight of the filtrate, the extraction mixing temperature is 25-40 ℃, the time is 20-30min, and the wastewater separated by the water and the oil of the three-phase centrifugal separator is conveyed to a wastewater treatment station for treatment.
5. The fresh pressing and manufacturing process of zanthoxylum schinifolium oil according to claim 1, which is characterized in that: and standing the crude zanthoxylum schinifolium oil in the step five for 8-16h at normal temperature.
6. The fresh pressing and manufacturing process of zanthoxylum schinifolium oil according to claim 1, which is characterized in that: in the sixth step, the volume fraction of the ethanol is 90%, the soaking time is 10-14h, the freeze-drying temperature is-15 ℃ to-10 ℃, and the time is 6-8 h.
7. The fresh pressing and manufacturing process of zanthoxylum schinifolium oil according to claim 1, which is characterized in that: adding 15% hydrochloric acid to adjust pH of the Bulbus Allii slurry, and fermenting at 16-20 deg.C.
8. The fresh pressing and manufacturing process of zanthoxylum schinifolium oil according to claim 1, which is characterized in that: in the step nine, the mixing ratio of the allicin to the refined zanthoxylum oil is 1-3: 10-20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010399494.0A CN111548852A (en) | 2020-05-12 | 2020-05-12 | Fresh-pressing manufacturing process of zanthoxylum oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010399494.0A CN111548852A (en) | 2020-05-12 | 2020-05-12 | Fresh-pressing manufacturing process of zanthoxylum oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111548852A true CN111548852A (en) | 2020-08-18 |
Family
ID=72006225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010399494.0A Pending CN111548852A (en) | 2020-05-12 | 2020-05-12 | Fresh-pressing manufacturing process of zanthoxylum oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111548852A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112126506A (en) * | 2020-09-01 | 2020-12-25 | 幺麻子食品股份有限公司 | Continuous automatic closing process for zanthoxylum schinifolium oil |
| CN113755236A (en) * | 2021-08-16 | 2021-12-07 | 河北法曼食品科技有限公司 | Rattan pepper oil with delicious taste and natural and mellow fragrance, and preparation method and application thereof |
| CN116671619A (en) * | 2023-03-24 | 2023-09-01 | 上海宝鼎酿造有限公司 | Vinasse marinating and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255955A (en) * | 2014-09-05 | 2015-01-07 | 周顺 | Fresh green pepper edible oil |
| CN104357210A (en) * | 2014-10-28 | 2015-02-18 | 赵跃军 | Fresh Yaomazi rattan pepper oil pressing process |
| CN104605034A (en) * | 2015-01-20 | 2015-05-13 | 四川潮丰粮油有限责任公司 | Nutrient plant blending oil and production method thereof |
| CN106701851A (en) * | 2016-12-19 | 2017-05-24 | 陈增光 | Method for extracting allicin |
-
2020
- 2020-05-12 CN CN202010399494.0A patent/CN111548852A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255955A (en) * | 2014-09-05 | 2015-01-07 | 周顺 | Fresh green pepper edible oil |
| CN104357210A (en) * | 2014-10-28 | 2015-02-18 | 赵跃军 | Fresh Yaomazi rattan pepper oil pressing process |
| CN104605034A (en) * | 2015-01-20 | 2015-05-13 | 四川潮丰粮油有限责任公司 | Nutrient plant blending oil and production method thereof |
| CN106701851A (en) * | 2016-12-19 | 2017-05-24 | 陈增光 | Method for extracting allicin |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112126506A (en) * | 2020-09-01 | 2020-12-25 | 幺麻子食品股份有限公司 | Continuous automatic closing process for zanthoxylum schinifolium oil |
| CN113755236A (en) * | 2021-08-16 | 2021-12-07 | 河北法曼食品科技有限公司 | Rattan pepper oil with delicious taste and natural and mellow fragrance, and preparation method and application thereof |
| CN116671619A (en) * | 2023-03-24 | 2023-09-01 | 上海宝鼎酿造有限公司 | Vinasse marinating and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111548852A (en) | Fresh-pressing manufacturing process of zanthoxylum oil | |
| CN105602715B (en) | Cold pressing oil-making process of camellia seeds | |
| CN101191115A (en) | Honeysuckle fruit vinegar beverage | |
| CN103392827B (en) | Moringa leaf preserved bean curd | |
| CN104247805A (en) | Rich milk-tea flavored flowery health tea and preparation method thereof | |
| CN104560610A (en) | Production method of rosemary tea vinegar | |
| CN103988955B (en) | A kind of method utilizing the tree peony seed dregs of rice to prepare burnt fragrant tree peony tea | |
| CN104450397A (en) | Preparation method of glutinous rice wine containing dendrobium officinale | |
| CN103351943A (en) | Preparation technology of cooking sesame oil | |
| CN107373223B (en) | Passion flower and lemon composite juice and preparation process thereof | |
| CN104450396A (en) | Preparation method of glutinous rice wine | |
| CN106509850A (en) | Manufacture recipe and manufacture technology of hericium erinaceus smelly taste and bitterness removing products | |
| CN104479957A (en) | Preparation method of rhodomyrtus tomentosa and glutinous rice wine | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN108219919A (en) | A kind of preparation process of radiation treatment hot moulding sesame oil | |
| KR101750191B1 (en) | manufacturing method for pig breeding drinking water containing effective ingredient of onion, bellflower, lotus leaf | |
| CN107494836A (en) | A kind of Fu tea anti-ageing healthcare cream | |
| CN114214112A (en) | Production process for retaining chlorophyll of fresh green Chinese prickly ash | |
| CN105087145A (en) | Processing method for producing walnut oil | |
| CN104479956A (en) | Preparation method of rhodomyrtus tomentosa, silky ant and glutinous rice wine | |
| CN108484787A (en) | A kind of preparation method of Moringa selenium-rich polysaccharide | |
| CN112159485B (en) | Hawthorn pectin extraction process and hawthorn product | |
| CN112493455A (en) | Method for preparing edible powder essence by deep processing and purification of carob bean extract | |
| CN103931705B (en) | A kind of wax gourd undaria pinnitafida biscuit and preparation method thereof | |
| CN107319290A (en) | A kind of nutritive instant pwoder of ginseng and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200818 |
|
| RJ01 | Rejection of invention patent application after publication |