CN116473211A - Preparation method of cold-pressed aromatic mountain tea oil-based pepper flavor oil - Google Patents
Preparation method of cold-pressed aromatic mountain tea oil-based pepper flavor oil Download PDFInfo
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- PSKIOIDCXFHNJA-UHFFFAOYSA-N Sanshool Natural products CC=CC=CC=CCCC=CC=CC(=O)NC(C)C PSKIOIDCXFHNJA-UHFFFAOYSA-N 0.000 description 2
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- OGLDWXZKYODSOB-SNVBAGLBSA-N alpha-phellandrene Natural products CC(C)[C@H]1CC=C(C)C=C1 OGLDWXZKYODSOB-SNVBAGLBSA-N 0.000 description 1
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- KVUKDCFEXVWYBN-UHFFFAOYSA-N gamma-sanshooel Natural products CC=CC=CC=CCCC=CC=CC(=O)NCC(C)C KVUKDCFEXVWYBN-UHFFFAOYSA-N 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
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- DVWSXZIHSUZZKJ-YSTUJMKBSA-N methyl linolenate Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(=O)OC DVWSXZIHSUZZKJ-YSTUJMKBSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a preparation method of a strong aromatic mountain tea oil-based pepper seasoning oil, which comprises the steps of selecting fresh green peppers, removing impurities, and performing vacuum freeze drying treatment; pulverizing, sieving, adding camellia oil, oscillating, soaking at 35-45deg.C under the condition of first stage soaking temperature of 35deg.C and second stage soaking temperature of 45deg.C for 2 hr; squeezing, filtering, clarifying, soaking fructus Zanthoxyli cake with 180 deg.C hot oleum Camelliae Japonicae, and naturally cooling to obtain fructus Zanthoxyli flavoring oil. The invention solves the technical problems of single and durable flavor of the pepper seasoning oil in the prior art, and the obtained cold-pressed strong aromatic mountain tea oil-based pepper seasoning oil is light yellow in color, has obvious tea oil aroma, is rich in squalene and mellow in pepper flavor.
Description
Technical Field
The invention belongs to the field of food processing, relates to a grease processing technology, and in particular relates to a preparation method of cold-pressed aromatic mountain tea oil-based pepper flavor oil.
Background
The pepper flavoring oil is a deep processing product of pepper, namely the flavoring oil with spicy flavor and fragrance which is prepared by mixing the pepper essential oil and the vegetable oil in proportion or directly soaking the pepper essential oil with the edible oil, is an indispensable flavoring good product in food cooking processing, and becomes a favorite food for people in all countries of the world. The main component of the spicy substances in the zanthoxylum oil is amide substances, wherein the main component is represented by sanshool, and the sanshool comprises hydroxyl-alpha-, beta-, gamma-, delta-sanshool and the like and derivatives thereof. The hydroxyl-alpha-sanshool and hydroxyl-beta-sanshool are the most main spicy substances, and are the main sources of pungent pepper and having the drug function.
The camellia oil can effectively prevent and treat cardiovascular and cerebrovascular diseases, and is a healthy high-grade edible vegetable oil which is acknowledged by FAO and is popularized with great importance. The camellia oil has rich vitamin E and squalene content, is a natural antioxidant substance, can strengthen human immunity, effectively eliminate free radicals, accelerate metabolism of human body and effectively delay aging.
In the prior art, camellia oil-based zanthoxylum oil is prepared by decocting crushed zanthoxylum with soybean oil, the ratio of feed to liquid (the ratio of the zanthoxylum to the camellia oil) in the decocting process is not well controlled, the ratio is small, the tingling taste is light, and the ratio is large, so that the obtained zanthoxylum oil is less. Wherein the temperature of camellia oil is not easy to control, and burnt smell is easy to appear. And the soaking time is too long, the enterprise cost is higher, and the tingling taste is insufficient if the soaking time is shorter. Meanwhile, volatile flavor substances of the pepper and camellia oil are lost in the hot soaking process, so that aroma is not strong enough.
Disclosure of Invention
The invention aims to solve the problems of insufficient flavor of single hot pressing and insufficient flavor of single cold pressing in the prior art, and provides a preparation method of the aromatic camellia oil-based pepper seasoning oil by combining cold pressing and hot pressing, wherein the cold pressing oil can provide a tingling flavor for the pepper seasoning oil, and the hot soaking oil can provide a flavor for the pepper seasoning oil; meanwhile, by applying a gap low-temperature ultrasonic cold pressing and hydraulic technology, the optimal process of the cold pressing aromatic camellia oil-based pepper seasoning oil is obtained by researching the influence of the soaking temperature, the material-oil ratio (pepper and camellia oil) and the soaking time on the sensory and aroma of the cold pressing aromatic camellia oil-based pepper seasoning oil in the soaking process. The method comprises the steps of carrying out a first treatment on the surface of the And then a hot dipping method at 180 ℃ is adopted, maillard reaction is carried out to increase the fragrance, and the aromatic mountain tea oil-based pepper flavor oil with more intense fragrance is obtained.
The invention solves the technical problems by adopting the following technical scheme:
a preparation method of a strong aromatic camellia oil-based pepper flavor oil comprises the following method steps:
(1) Selecting fresh green pricklyash peel, removing impurities, and performing vacuum freeze-drying treatment under the vacuum condition of 50Pa and the freeze-vacuum drying temperature of-40 ℃ to-50 ℃;
(2) Pulverizing and sieving the fresh peppers subjected to vacuum freeze drying treatment (with the mesh number of 8-12);
(3) Adding camellia oil into crushed and sieved peppers according to a certain proportion, and carrying out oscillation soaking (the ratio of feed liquid is 1:1-1:2);
(4) Intermittent low-temperature ultrasonic treatment (the soaking temperature is maintained at 35-45 ℃) is carried out in the vibration soaking process, the soaking temperature of the first section is 35 ℃ at 40Hz, the soaking time is 2 hours, the soaking temperature of the second section is 45 ℃, and the soaking time is 2 hours;
(5) Soaking for 1-4 hours, then filling the wild pepper, squeezing in a hydraulic press, filtering and clarifying to obtain cold-pressed aromatic mountain tea oil-based wild pepper seasoning oil and wild pepper cakes;
(6) After the pricklyash peel cake is moderately crushed, the pricklyash peel cake can be prepared by an oil immersion method by using hot oil at 180 ℃ according to the following procedures: camellia oil 1:3, soaking in proportion, and continuously stirring to enable the pricklyash peel cake to fully react with the camellia oil, naturally cooling to room temperature and finishing soaking to obtain the pricklyash peel flavoring oil, and improving the flavor of the pricklyash peel flavoring oil.
The invention has the advantages and positive effects that:
the invention has scientific and reasonable design, overcomes the technical problems of single and durable flavor of the zanthoxylum bungeanum schinifolium oil in the prior art, and provides the preparation method of the aromatic camellia oil-based zanthoxylum bungeanum schinifolium oil by using intermittent ultrasonic cold pressing and hydraulic technology, wherein the method cleans fresh zanthoxylum bungeanum schinifolium, removes impurities and carries out vacuum freeze drying, thereby better maintaining the quality of the zanthoxylum bungeanum schinifolium; intermittent low-temperature ultrasonic treatment is carried out in the soaking and oscillating process, so that the soaking time can be shortened, the industrial efficiency can be improved, and the flavor substances in the pepper and camellia oil which are easy to volatilize when heated can be well reserved by applying a cold pressing hydraulic technology. The obtained cold pressed aromatic mountain tea oil-based pepper seasoning oil is light yellow in color, has obvious tea oil aroma, is rich in squalene and mellow in pepper flavor. Meanwhile, the pressed pricklyash peel cake can be used as raw material to prepare pricklyash peel flavoring oil by hot dipping method after moderate crushing, so that Maillard reaction occurs at high temperature to generate fragrance, and finally the camellia oil-based pricklyash peel flavoring oil with rich fragrance is obtained.
Detailed Description
The invention is further illustrated by the following examples, which are intended to be illustrative only and not limiting in any way.
A preparation method of a strong aromatic camellia oil-based pepper flavor oil comprises the following method steps:
(1) Selecting fresh green pricklyash peel, removing impurities, and freeze-drying at-40deg.C.
(2) Pulverizing vacuum frozen fructus Zanthoxyli, and sieving with 8 mesh sieve.
(3) Adding oleum Camelliae Japonicae with a certain proportion into pulverized fructus Zanthoxyli, and soaking under shaking (ratio of fructus Zanthoxyli to oleum Camelliae Japonicae is 1:1).
(4) Intermittent low-temperature ultrasonic treatment is carried out in the oscillation soaking process, so that the soaking temperature is maintained at 35 ℃.
(5) Soaking for 1h, taking out the pepper, and draining the residual oil.
(6) Squeezing in a hydraulic press, filtering, and clarifying to obtain cold-pressed aromatic mountain tea oil-based pricklyash peel flavoring oil and pricklyash peel cake.
(7) After the pricklyash peel cakes are moderately crushed, the pricklyash peel cakes can be soaked in hot oil at 180 ℃ according to an oil immersion method to obtain pricklyash peel flavoring oil, so that the fragrance is improved.
Comparative example 1
A preparation method of a strong aromatic camellia oil-based pepper flavor oil comprises the following steps:
(1) Comparative example 1 (1), unlike example 1 (1), the pricklyash peel was dried in the air.
(2) Comparative example 1 (1), unlike example 1 (1), the pepper was dried by hot air.
(3) Pulverizing dried fructus Zanthoxyli, and sieving with 10 mesh sieve.
(4) Adding oleum Camelliae Japonicae with a certain proportion into pulverized fructus Zanthoxyli, and soaking under shaking (ratio of fructus Zanthoxyli to oleum Camelliae Japonicae is 1.5:1).
(5) Intermittent low-temperature ultrasonic treatment is carried out in the oscillation soaking process, so that the soaking temperature is maintained at 40 ℃.
(6) Soaking for 2h, taking out the pepper, and draining the residual oil.
(7) Squeezing in a hydraulic press, filtering, and clarifying to obtain cold-pressed aromatic mountain tea oil-based pricklyash peel flavoring oil and pricklyash peel cake.
(8) After the pricklyash cakes are moderately crushed, the pricklyash cakes can be soaked in hot oil at 180 ℃ according to an oil immersion method to obtain pricklyash flavoring oil, and the flavoring oil has stronger fragrance.
(9) In the implementation process of (1-2) in comparative example 1, vacuum freeze drying is found to have the best effect of maintaining the quality of the peppers by three drying modes of vacuum freeze drying, natural drying and hot air drying. The three drying modes have influence on the color of the pepper seasoning oil, namely the loss of the color and the tingling ingredients of the peppers treated by the vacuum freeze drying mode is smaller than that of the peppers treated by the two methods of natural airing and hot air drying, as shown in the following table 1.
TABLE 1 influence of three drying modes on color of Zanthoxylum bungeanum seasoning oil
Note that: the L values represent light and shade, the a values represent red-green, and the b values represent yellow-blue; "+" indicates bright, red, yellow, and "-" indicates dark green blue.
The main tingling is Zanthoxylum bungeanum amide, the content of Zanthoxylum bungeanum amide is wholly declining along with the increase of heating temperature, the content of Zanthoxylum bungeanum amide by vacuum freeze drying is 2.69+/-0.1 mg/g, the natural drying is 2.50+/-0.1 mg/g, and the content of Zanthoxylum bungeanum amide by hot air drying is 2.43+/-0.1 mg/g.
Comparative example 2
A preparation method of a strong aromatic camellia oil-based pepper flavor oil comprises the following steps:
(1) Selecting fresh green pricklyash peel, removing impurities, and freeze-drying at-40deg.C.
(2) Pulverizing dried fructus Zanthoxyli, and sieving with 10 mesh sieve.
(4) Adding oleum Camelliae Japonicae with a certain proportion into pulverized fructus Zanthoxyli, and soaking under shaking (ratio of fructus Zanthoxyli to oleum Camelliae Japonicae is 2:1).
(5) Intermittent low-temperature ultrasonic treatment is carried out in the oscillation soaking process, so that the soaking temperature is maintained at 40 ℃.
(6) Soaking for 2h, taking out the pepper, and draining the residual oil.
(7) Squeezing in a hydraulic press, filtering, and clarifying to obtain cold-pressed aromatic mountain tea oil-based pricklyash peel flavoring oil and pricklyash peel cake.
(8) After the pricklyash cakes are moderately crushed, the pricklyash cakes can be soaked in hot oil at 180 ℃ according to an oil immersion method to obtain pricklyash flavoring oil, and the flavoring oil has stronger fragrance.
(9) Comparative example 1 (8), unlike example 1 (8), was not immersed in 180 c hot oil by the oil immersion method to obtain a pricklyash peel seasoning oil, and the immersion process was not performed with 180 c hot oil.
(10) In the implementation process of (8, 9) in comparative example 2, the sample fragrance can be improved by using a 180 ℃ hot oil soaking method, volatile substances are more abundant, and the high-temperature fragrant pepper seasoning oil has unique content of the substances such as the sunflower acid, the ginkgolic acid and the methyl linolenate, and the volatile components, the delta-nonolactone, the myrcene, the alpha-phellandrene, the linalool and the like, namely the fragrance is more intense. Finally, the aromatic camellia oil-based pepper flavor oil is obtained.
Table 2 below shows the results of a 180℃ hot oil soak versus a non-hot oil soak of fatty acids, and Table 3 shows the results of a 180℃ hot oil soak versus a 180℃ hot oil soak of volatile flavors.
Table 2 comparison of 180 ℃ hot oil soaked and not hot oil soaked fatty acids
Table 3 no comparison of volatile flavors at 180℃with hot oil soaking and 180℃with hot oil soaking
Note that: MH is 180 ℃ high-temperature oil-immersed (Maillard fragrance-generating) pepper flavoring oil, and HL is non-high-temperature oil-immersed (non-fragrance-generating) pepper flavoring oil
Although embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments.
Claims (5)
1. A preparation method of a strong-flavor camellia oil-based pepper flavor oil is characterized by comprising the following steps: the method comprises the following steps:
(1) Selecting fresh green pricklyash peel, removing impurities, and performing vacuum freeze drying treatment;
(2) Pulverizing and sieving fresh pericarpium Zanthoxyli after vacuum freeze drying;
(3) Adding camellia oil into crushed and sieved pepper, carrying out oscillation soaking, carrying out intermittent low-temperature ultrasonic treatment in the oscillation soaking process, wherein the soaking temperature is 35-45 ℃, the soaking temperature of the first section is 35 ℃ under 40Hz, the soaking time is 2 hours, the soaking temperature of the second section is 45 ℃, and the soaking time is 2 hours;
(4) Soaking for 1-4 hours, then filling the wild pepper, squeezing in a hydraulic press, filtering and clarifying to obtain cold-pressed aromatic mountain tea oil-based wild pepper seasoning oil and wild pepper cakes;
(5) Pulverizing fructus Zanthoxyli cake, soaking in 180 deg.C hot oleum Camelliae Japonicae, naturally cooling to room temperature, and soaking to obtain fructus Zanthoxyli flavoring oil.
2. The preparation method of the aromatic camellia oil-based pepper flavor oil according to claim 1, which is characterized by comprising the following steps: in the step (1), the vacuum condition of the vacuum freeze drying treatment is 50Pa, and the freeze vacuum drying temperature is-40 ℃ to-50 ℃.
3. The preparation method of the aromatic camellia oil-based pepper flavor oil according to claim 1, which is characterized by comprising the following steps: in the step (2), the number of the crushed and screened fresh peppers is 8-12.
4. The preparation method of the aromatic camellia oil-based pepper flavor oil according to claim 1, which is characterized by comprising the following steps: in the step (3), the ratio of the pepper to the camellia oil is 1:1-1:2.
5. The preparation method of the aromatic camellia oil-based pepper flavor oil according to claim 1, which is characterized by comprising the following steps: in the step (5), the pricklyash peel cake: camellia oil=1: 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310431646.4A CN116473211A (en) | 2023-04-21 | 2023-04-21 | Preparation method of cold-pressed aromatic mountain tea oil-based pepper flavor oil |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388987A (en) * | 2011-10-10 | 2012-03-28 | 安徽农业大学 | Ultrasound-assisted tea oil extraction method |
| CN102934705A (en) * | 2012-10-25 | 2013-02-20 | 四川五丰黎红食品有限公司 | Preparation method of olive zanthoxylum oil |
| CN106561845A (en) * | 2015-10-10 | 2017-04-19 | 重庆市涪陵区屋机花椒种植场 | Processing technology for production of fresh Chinese prickly ash-tea oil flavoring oil |
| CN109666538A (en) * | 2019-02-27 | 2019-04-23 | 成都新润油脂有限责任公司 | A kind of Zanthoxylum essential oil and its preparation process |
| CN115343429A (en) * | 2022-08-12 | 2022-11-15 | 天津农学院 | Method for detecting volatile flavor substances in spice oil based on PCA (principal component analysis) analysis technology and application |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388987A (en) * | 2011-10-10 | 2012-03-28 | 安徽农业大学 | Ultrasound-assisted tea oil extraction method |
| CN102934705A (en) * | 2012-10-25 | 2013-02-20 | 四川五丰黎红食品有限公司 | Preparation method of olive zanthoxylum oil |
| CN106561845A (en) * | 2015-10-10 | 2017-04-19 | 重庆市涪陵区屋机花椒种植场 | Processing technology for production of fresh Chinese prickly ash-tea oil flavoring oil |
| CN109666538A (en) * | 2019-02-27 | 2019-04-23 | 成都新润油脂有限责任公司 | A kind of Zanthoxylum essential oil and its preparation process |
| CN115343429A (en) * | 2022-08-12 | 2022-11-15 | 天津农学院 | Method for detecting volatile flavor substances in spice oil based on PCA (principal component analysis) analysis technology and application |
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