CN102342332B - Method for preparing fragrant and hot essential oil - Google Patents
Method for preparing fragrant and hot essential oil Download PDFInfo
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- CN102342332B CN102342332B CN 201110287004 CN201110287004A CN102342332B CN 102342332 B CN102342332 B CN 102342332B CN 201110287004 CN201110287004 CN 201110287004 CN 201110287004 A CN201110287004 A CN 201110287004A CN 102342332 B CN102342332 B CN 102342332B
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Abstract
The invention discloses a method for preparing fragrant and hot essential oil. The method comprises the following steps: 1) raw material screening: selecting dry chili seeds with better quality and removing the impurities in the dry chili seeds; 2) material frying: putting the clean dry chili seeds into a drying and frying machine and frying the dry chili seeds at 60-90 DEG C for 15-35 minutes; 3) pressing: putting the fried dry chili seeds into an oil press to be pressed and stopping pressing until the thickness of the cake into which the dry chili seeds are pressed is 2-3mm and oil is no longer pressed out; 4) oil refining: putting the pressed chili seed oil into an oil refining machine and refining the chili seed oil for 20-50 minutes to remove water and impurities in the oil; 5) precipitating: separating the oil layer after the refined chili oil is naturally precipitated until the chili oil is layered; and 6) homogenizing: homogenizing to obtain the fragrant and hot essential oil after. Compared with the fragrant and hot essential oil prepared by the existing preparation methods, the fragrant and hot essential oil prepared by the method disclosed by the invention does not contain other edible oil and has stronger fragrance peculiar to the chili seeds and higher quality.
Description
Technical field
The present invention relates to the preparation method of chilli oil, particularly relate to the preparation method of the peppery essential oil of a kind of perfume (or spice).
Background technology
Existing chilli oil all is through frying, fried being prepared from by chilli seed, because need frying course, thus other edible oil contained in the finished product chilli oil, thus reduce the concentration of chilli oil, the fragrance of the chilli oil of this method preparation is less in addition, causes the quality of finished product chilli oil lower.
Summary of the invention
The technical problem that the present invention solves provides a kind of preparation method who does not contain the denseer fragrant peppery essential oil of other edible oil and fragrance.
For this reason, the technical scheme taked of the present invention is as follows:
The preparation method of the peppery essential oil of a kind of perfume (or spice), it may further comprise the steps:
1) raw material screening: select preferably chilli seed of quality, remove impurity wherein;
2) fry material: clean chilli seed is put into parcher, at 60-90 ℃ of lower frying 15-35 minute;
3) squeezing: the chilli seed after the frying is put into oil press squeeze, the thickness of the cake that is pressed into to the chilli seed is 2-3mm, when no longer fuel-displaced, stops squeezing;
4) oil refining: the capsicum seed oil that squeezes out is inserted in the oil refining device, refined 20-50 minute, except water and the impurity in deoiling;
5) precipitation: the chilli oil natural sedimentation after will refining is isolated oil reservoir to impurity and oil content layer;
6) homogeneous: isolated oil by the homogenizer homogeneous, is obtained fragrant peppery essential oil behind the homogeneous.
In above-mentioned step 1) in, by the impurity in the air-screen separator removal chilli seed.
In above-mentioned step 3) in, the squeezer main frame presses the hall temperature and is controlled at 130～170 ℃, and the pressure in the squeezer is 0.2～0.5MPa.
In above-mentioned step 5) in, the time of natural sedimentation is 18-24 hour.
In above-mentioned step 6) in, the pressure in the homogenizer is 15～35MPa.
The preparation method of the peppery essential oil of perfume (or spice) of the present invention makes by the chilli seed being carried out frying, squeezing, homogeneous, owing to need not fried, so do not contain any other edible oil in the fragrant peppery essential oil of finished product, the peppery essential oil of prepared perfume (or spice) makes chilli oil with existing preparation method and compares, the distinctive fragrance of chilli seed is denseer, thereby has improved the quality of finished product.
The specific embodiment
Preparation method to the peppery essential oil of perfume (or spice) of the present invention describes below by specific embodiment.
Embodiment one
1) raw material screening: select preferably chilli seed of quality, by the impurity in the air-screen separator removal chilli seed;
2) fry material: clean chilli seed is put into parcher, 60-90 ℃ of lower frying 15 minutes;
3) squeezing: the chilli seed after the frying is put into oil press squeeze, the pressure in the oil press is 0.3MPa, and temperature is 130 ℃, when the thickness of the cake that is pressed into to the chilli seed is 2mm, stops squeezing;
4) oil refining: the capsicum seed oil that squeezes out is inserted in the oil refining device, refined 25 minutes, except water and the impurity in deoiling;
5) precipitation: the chilli oil natural sedimentation after will refining 18 hours, make impurity and oil content layer, isolate supernatant--oil reservoir;
6) homogeneous: by the homogenizer homogeneous, the pressure in the homogenizer is 15MPa, obtains fragrant peppery essential oil behind the homogeneous with isolated oil.
Embodiment two
1) raw material screening: select preferably chilli seed of quality, by the impurity in the air-screen separator removal chilli seed;
2) fry material: clean chilli seed is put into parcher, 60-90 ℃ of lower frying 20 minutes;
3) squeezing: the chilli seed after the frying is put into high-efficiency precision filter oil press squeeze, the pressure in the high-efficiency precision filter oil press is 0.2MPa, and temperature is 170 ℃, is 3mm, when no longer fuel-displaced, stops squeezing to the thickness of the cake that is pressed into to the chilli seed;
4) oil refining: the capsicum seed oil that squeezes out is inserted in the oil refining device, refined 30 minutes, except water and the impurity in deoiling;
5) precipitation: the chilli oil natural sedimentation after will refining 20 hours, make impurity and oil content layer, isolate oil reservoir;
6) homogeneous: by the homogenizer homogeneous, the pressure in the homogenizer is 20MPa, obtains fragrant peppery essential oil behind the homogeneous with isolated oil.
Embodiment three
1) raw material screening: select preferably chilli seed of quality, by the impurity in the air-screen separator removal chilli seed;
2) fry material: clean chilli seed is put into parcher, 60-90 ℃ of lower frying 35 minutes;
3) squeezing: the chilli seed after the frying is put into oil press squeeze, the pressure in the oil press is 0.5MPa, and temperature is 150 ℃, when extremely no longer fuel-displaced, stops squeezing;
4) oil refining: the capsicum seed oil that squeezes out is inserted in the oil refining device, refined 50 minutes, except water and the impurity in deoiling;
5) precipitation: the chilli oil natural sedimentation after will refining is isolated supernatant to impurity and oil content layer;
6) homogeneous: by the homogenizer homogeneous, the pressure in the homogenizer is 35MPa, obtains fragrant peppery essential oil behind the homogeneous with isolated oil.
Claims (4)
1. the preparation method of the peppery essential oil of perfume (or spice) is characterized in that may further comprise the steps:
1) raw material screening: select preferably chilli seed of quality, remove impurity wherein;
2) fry material: clean chilli seed is put into parcher, at 60-90 ℃ of lower frying 15-35 minute;
3) squeezing: the chilli seed after the frying is put into squeezer squeeze, wherein the squeezer main frame presses the hall temperature and is controlled at 130～170 ℃, pressure in the squeezer is 0.2～0.5Mpa, and the thickness that squeezes the cake that is pressed into to the chilli seed is 2-3mm, when no longer fuel-displaced, stops squeezing;
4) oil refining: the capsicum seed oil that squeezes out is inserted in the oil refining device, refined 20-50 minute, except water and the impurity in deoiling;
5) precipitation: the chilli oil natural sedimentation after will refining is isolated oil reservoir to impurity and oil content layer;
6) homogeneous: isolated oil by the homogenizer homogeneous, is obtained fragrant peppery essential oil behind the homogeneous.
2. preparation method according to claim 1 is characterized in that: in above-mentioned steps 1) in, by the impurity in the air-screen separator removal chilli seed.
3. preparation method according to claim 1, it is characterized in that: in described step 5), the time of natural sedimentation is 18-24 hour.
4. preparation method according to claim 1 is characterized in that: in described step 6), the pressure in the homogenizer is 15～35MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110287004 CN102342332B (en) | 2011-09-23 | 2011-09-23 | Method for preparing fragrant and hot essential oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110287004 CN102342332B (en) | 2011-09-23 | 2011-09-23 | Method for preparing fragrant and hot essential oil |
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| Publication Number | Publication Date |
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| CN102342332A CN102342332A (en) | 2012-02-08 |
| CN102342332B true CN102342332B (en) | 2013-02-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201110287004 Active CN102342332B (en) | 2011-09-23 | 2011-09-23 | Method for preparing fragrant and hot essential oil |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251081A (en) * | 2013-05-29 | 2013-08-21 | 广西钦州市绿源天然食品加工有限公司 | Processing method of spicy dried squids |
| CN103525539B (en) * | 2013-10-11 | 2015-03-11 | 天津市天联调味制品有限公司 | Method for preparing chili seed oil with stable spicy fragrance |
| CN104146232B (en) * | 2014-08-29 | 2016-05-25 | 天津市天联调味制品有限公司 | The preparation method of the molten essence of a kind of capsicum skin oil |
| CN104804860A (en) * | 2015-04-02 | 2015-07-29 | 新疆冠农果茸集团股份有限公司 | Manufacturing method for capsicum seed oil |
| CN106085588A (en) * | 2016-07-06 | 2016-11-09 | 文山永润辣素有限公司 | A kind of extract the method for capsaicin in chilli seed |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1042645C (en) * | 1994-10-08 | 1999-03-24 | 周兆彦 | Pure red pepper oil and its preparing process |
| CN101142994A (en) * | 2006-09-12 | 2008-03-19 | 长葛市天润有色金属研究所 | Method for producing flavor chilli oil |
| CN102150710B (en) * | 2011-03-17 | 2013-08-21 | 通山县九宫生态粮油产业有限公司 | Spicy sesame oil and preparation method thereof |
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