CN114214112A - 保留青花椒鲜果叶绿素的生产工艺 - Google Patents
保留青花椒鲜果叶绿素的生产工艺 Download PDFInfo
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Classifications
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- 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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- 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
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
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- 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
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- 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
- C11B1/12—Production of fats or fatty oils from raw materials by melting out
- C11B1/14—Production of fats or fatty oils from raw materials by melting out with hot water or aqueous solutions
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- 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
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Abstract
本发明公开了本发明保留青花椒鲜果叶绿素的生产工艺,包括如下步骤:S1、原料处理:将青花椒鲜果浸泡、清洗、沥干后打磨成青花椒粉;S2、酶解:将步骤S1中获得的青花椒粉加入超声波酶解反应装置内并向青花椒粉中加水、酶、酶激活剂,搅拌均匀,在超声波频率为30‑50KHz、温度为30‑40℃的情况下酶解3‑4h,得到青花椒酶解液;S3、蒸馏:向步骤S2中的青花椒酶解液加水,青花椒酶解液与水的重量比为1:2,对加水后的青花椒酶解液进行蒸馏,获得青花椒精取液,蒸馏出的提取液为青花椒精取液,剩余的废液为青花椒提取渣;S4、制备青花椒浓缩油:将步骤S3中的青花椒精取液取出部分装入油水分离机中,在高速离心状态下,获得青花椒纯油。
Description
技术领域
本发明涉及一种生产工艺,具体涉及保留青花椒鲜果叶绿素的生产工艺。
背景技术
花椒作为我国“八大调味品之一”,富含人体所需的维生素C、铜、锌、锰、硒等多种元素,其用途广泛,经济价值高。经选育而成的青花椒,果色青翠如绿宝石,颗粒圆润入珠,气味芳香,沁人心脾。青花椒一身是宝,其麻味素较其他品种含量高,同时果皮清香,麻味纯正,是上佳调味品。
近年来,随着人们生活水平的提高,市场对花椒的需求量也越来越大。但鲜花椒的最大问题是不易保存,极其容易黑变、霉变;常温下摊放保质期只有3~5天,堆放保质期不超过2天;冰箱冷冻7天就会出现黑变现象。因此,国内青花椒多以干品存放。但青花椒经干燥后,香气损失大,缺乏青花椒特有的香气。花椒油是近年来兴起的颇受消费者喜爱的产品,其不仅保留了花椒原有的麻香味,还解决了花椒粒和花椒粉给烹饪及食用带来的不便。
目前花椒油的制备主要有三种方法。1、热浸提法(油炸法),采用高温油炸出花椒香味,使有效成分溶入油中得到花椒油,该方法虽然简单易行,但能耗高,且青花椒香味流失严重,同时油温难掌握,产品酸价高,易哈败。2、有机溶剂萃取法:选用甲醇、乙醇、石油醚等有机溶剂,对花椒进行反复浸提,得到花椒精油,然后与食用植物油进行加热混合既得花椒油,该方法虽然提取效率高,但是产品中易存在有机溶剂残留,因而制得的花椒油多用于工业原料制备日化产品或药品,而少有食用。3、超临界二氧化碳萃取法:用液态二氧化碳将花椒中的有效成分提取出来,再配以食用植物油而成;该方法虽然提取效率高,制备的花椒油品质好,但是青花椒采摘季节受到场地和时间的严格限制,而超临界二氧化碳萃取法需要大型厂房生产,同时设备投入和人员要求较高,相对灵活性较差,不适宜青花椒季节性抢收。
除此之外,现有制备鲜青花椒油的方法多为使用完整的花椒进行提取,而将花椒籽作为制作花椒油的成分会使得制出的花椒油具有苦味,从而降低了鲜青花椒油的品质。也有将鲜花椒的皮与籽分离,然后取用鲜花椒的花椒皮进行萃取,制备花椒油的方法,但是在制造的过程中需要将鲜花椒的花椒籽和花椒皮进行分离,由于花椒的体积小且花椒皮与花椒籽包裹过于紧密,现有的分离方式多为人工分离,效率低下。中国专利CN204180866U公开了一种花椒的剥壳装置,包括机架、电机、进料斗和剥壳机构,通过一对配合破碎花椒的轴辊、风机、振动筛和偏心轮的运作,实现自动剥离花椒壳,但是在实际使用过程中,其剥壳效果很差,通常在在经过轴辊之后还有50%的花椒还未被剥壳,需要进行二次处理,其剥壳效果差、效率低。
花椒不仅果实具有药用、食用等价值,花椒叶也具备花椒的性能和味道,花椒叶中不仅含有月桂烯、萜品烯等贵重芳香油成分,还含有黄酮、叶绿素等保健成分和中药成分,具有调节免疫、保护神经细胞、抗炎症、抗病毒、抗诱变、抗肿瘤、抗衰老功能,可作为加工芳香食品、调料、香精香料的重要原料;但是,花椒叶在采摘后,会快速失去活性,花椒叶中的部分有效成分会受到破坏,例如:叶绿素、部分芳香油成分会流失;目前,没有适用于花椒叶的加工技术,能够有效利用花椒叶中的芳香油、绿叶素等成分,造成花椒叶大量的浪费。。
发明内容
本发明所要解决的技术问题是目前的青花椒油加工中,对青花椒中的叶绿素保存不到位,造成花椒叶大量的浪费,目的在于提供保留青花椒鲜果叶绿素的生产工艺,解决上述的问题。
本发明通过下述技术方案实现:
保留青花椒鲜果叶绿素的生产工艺,包括如下步骤:
S1、原料处理:将青花椒鲜果浸泡、清洗、沥干后打磨成青花椒粉;
S2、酶解:将步骤S1中获得的青花椒粉加入超声波酶解反应装置内并向青花椒粉中加水、酶、酶激活剂,搅拌均匀,在超声波频率为30-50KHz、温度为30-40℃的情况下酶解3-4h,得到青花椒酶解液;
S3、蒸馏:向步骤S2中的青花椒酶解液加水,青花椒酶解液与水的重量比为1:2,对加水后的青花椒酶解液进行蒸馏,获得青花椒精取液,蒸馏出的提取液为青花椒精取液,剩余的废液为青花椒提取渣;
S4、制备青花椒浓缩油:将步骤S3中的青花椒精取液取出部分装入油水分离机中,在高速离心状态下,获得青花椒纯油;
S5、制备青花椒调油:将步骤S4中青花椒精取液分离后获得的青花椒纯油及步骤S3中蒸馏后得到的青花椒精取液同时引入密封池中,按照青花椒精取液与青花椒纯油2-5:1的重量比加入密封池内,向密封池内通入一段时间空气后,将静置后的混合油放入油水分离机中,进行二次加工,获得青花椒调油。
低温压榨油在很多地方具有很广的市场,其特点在于油品色泽浅,营养成分很高,低温压榨油中的油脂可以避免经过高温破坏产生多余的反式脂肪酸,通过低温保持青花椒油的营养成分和色泽,特别是天然的内含物质,很多微量元素都能够保留下来。首先将青花椒通过浸泡表面软化,并同时清洗掉青花椒表面的杂质,然后通过干燥设备控制青花椒的水分含量,便于在后期进行压榨时保证出油的品质。
进一步地,步骤S2中青花椒粉的酶解pH值为7-8。
进一步地,步骤S3中的蒸馏温度为80-100℃。
进一步地,步骤S3中大蒜酶解液与水的重量比为1:2。
进一步地,步骤S5中青花椒精取液与青花椒纯油的重量比为3:1。
本发明与现有技术相比,具有如下的优点和有益效果:
1、本发明保留青花椒鲜果叶绿素的生产工艺,葵花油压榨、过滤至少2次,收率高,纯度好,整个葵花油生产的流程化、降低杂质含量、一步获取成品油;降低了成本,提高了产量。其中,去除胶质后使得成品油杂质低、品质高;
2、本发明保留青花椒鲜果叶绿素的生产工艺,采用该工艺生产能够最大限度保留青花椒中的叶绿素,成品呈清亮好看的淡黄色或青黄色,气味芬芳,滋味纯正,没有刺激性和副作用,保证葵花油的安全和口感,直接冷榨而成,不经加热和化学处理,保留了天然营养成分,一般人均可食用,老少皆宜,没有副作用;
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明白,下面结合实施例,对本发明作进一步的详细说明,本发明的示意性实施方式及其说明仅用于解释本发明,并不作为对本发明的限定。
实施例
本发明保留青花椒鲜果叶绿素的生产工艺,包括如下步骤:
S1、原料处理:将青花椒鲜果浸泡、清洗、沥干后打磨成青花椒粉;
S2、酶解:将步骤S1中获得的青花椒粉加入超声波酶解反应装置内并向青花椒粉中加水、酶、酶激活剂,搅拌均匀,在超声波频率为30-50KHz、温度为30-40℃的情况下酶解3-4h,得到青花椒酶解液;
S3、蒸馏:向步骤S2中的青花椒酶解液加水,青花椒酶解液与水的重量比为1:2,对加水后的青花椒酶解液进行蒸馏,获得青花椒精取液,蒸馏出的提取液为青花椒精取液,剩余的废液为青花椒提取渣;
S4、制备青花椒浓缩油:将步骤S3中的青花椒精取液取出部分装入油水分离机中,在高速离心状态下,获得青花椒纯油;
S5、制备青花椒调油:将步骤S4中青花椒精取液分离后获得的青花椒纯油及步骤S3中蒸馏后得到的青花椒精取液同时引入密封池中,按照青花椒精取液与青花椒纯油2-5:1的重量比加入密封池内,向密封池内通入一段时间空气后,将静置后的混合油放入油水分离机中,进行二次加工,获得青花椒调油。
食用油是人们生活必需的消费品,是提供人体热能和必需脂肪酸,促进脂溶性维生素吸收的重要食物。随着生活水平的不断提高,人们对食用油消费观念发生了革命性的改变,选择食用油的标准已不再停留在符合卫生、安全标准的层面上,而是更加注重食用油的健康、营养。现有单一品种食用油往往脂肪酸比例不均衡、营养成分单一。因此,为了满足人们对健康营养调和油的需求,市场上现有技术已生产了各种营养调和油产品。
步骤S2中青花椒粉的酶解pH值为7-8。步骤S3中的蒸馏温度为80-100℃。步骤S3中大蒜酶解液与水的重量比为1:2。步骤S5中青花椒精取液与青花椒纯油的重量比为3:1。
以上所述的具体实施方式,对本发明的目的、技术方案和有益效果进行了进一步详细说明,所应理解的是,以上所述仅为本发明的具体实施方式而已,并不用于限定本发明的保护范围,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.保留青花椒鲜果叶绿素的生产工艺,其特征在于,包括如下步骤:
S1、原料处理:将青花椒鲜果浸泡、清洗、沥干后打磨成青花椒粉;
S2、酶解:将步骤S1中获得的青花椒粉加入超声波酶解反应装置内并向青花椒粉中加水、酶、酶激活剂,搅拌均匀,在超声波频率为30-50KHz、温度为30-40℃的情况下酶解3-4h,得到青花椒酶解液;
S3、蒸馏:向步骤S2中的青花椒酶解液加水,青花椒酶解液与水的重量比为1:2,对加水后的青花椒酶解液进行蒸馏,获得青花椒精取液,蒸馏出的提取液为青花椒精取液,剩余的废液为青花椒提取渣;
S4、制备青花椒浓缩油:将步骤S3中的青花椒精取液取出部分装入油水分离机中,在高速离心状态下,获得青花椒纯油;
S5、制备青花椒调油:将步骤S4中青花椒精取液分离后获得的青花椒纯油及步骤S3中蒸馏后得到的青花椒精取液同时引入密封池中,按照青花椒精取液与青花椒纯油2-5:1的重量比加入密封池内,向密封池内通入一段时间空气后,将静置后的混合油放入油水分离机中,进行二次加工,获得青花椒调油。
2.根据权利要求1所述的保留青花椒鲜果叶绿素的生产工艺,其特征在于,步骤S2中青花椒粉的酶解pH值为7-8。
3.根据权利要求1所述的保留青花椒鲜果叶绿素的生产工艺,其特征在于,步骤S3中的蒸馏温度为80-100℃。
4.根据权利要求1所述的保留青花椒鲜果叶绿素的生产工艺,其特征在于,步骤S3中大蒜酶解液与水的重量比为1:2。
5.根据权利要求1所述的保留青花椒鲜果叶绿素的生产工艺,其特征在于,步骤S5中青花椒精取液与青花椒纯油的重量比为3:1。
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