CN106260109A - fresh zanthoxylum oil low-temperature production process - Google Patents
fresh zanthoxylum oil low-temperature production process Download PDFInfo
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- CN106260109A CN106260109A CN201510241469.9A CN201510241469A CN106260109A CN 106260109 A CN106260109 A CN 106260109A CN 201510241469 A CN201510241469 A CN 201510241469A CN 106260109 A CN106260109 A CN 106260109A
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Abstract
The invention discloses a kind of fresh zanthoxylum oil low-temperature production process, comprise the steps 1), select materials；2), Semen Pericarpium Zanthoxyli is removed；3), with husky cloth parcel fresh pepper skin, punching press extrusion " pasty state " thing；4) vegetable edible oil and the water stirring and evenly mixing of volume ratio 1:2-1:5, are added；5) first filtration treatment；6), again filter 2-3 time；7), take surface mass and be just oil；8), the first oil the 7th step obtained obtains final fresh zanthoxylum oil after again filtering by the way of " natural sedimentation filtration ".The problem that the present invention solves industry headache: the freshness of fresh zanthoxylum oil, fiber crops degree, the reservation problem naturally of fragrant；Solve that fresh zanthoxylum oil is oxidizable, easily become sour, the problem that the resting period is short, therefore the Fructus Zanthoxyli oil of present invention process output remains the natural aromatic substance of Pericarpium Zanthoxyli and fiber crops taste, without any food additive, genuine, the fresh perfume (or spice) of mouthfeel, fiber crops taste are pure, appetite stimulator, useful and harmless to human body.
Description
Technical field
The invention belongs to Fructus Zanthoxyli oil production technology field, be specifically related to a kind of fresh zanthoxylum oil low-temperature production process.
Background technology
Existing Fructus Zanthoxyli oil production technology mainly includes following two:
1, immersion method (oil soluble, oil pouring method):
This is the manufacture method that Fructus Zanthoxyli oil is the most traditional, is the most still used by domestic most Fructus Zanthoxyli oil manufacturers.Its production method is to put into Pericarpium Zanthoxyli in high-temperature vegetable oil to explode, its object is to make the fragrance of Pericarpium Zanthoxyli and fiber crops degree dissolve in oil, the Fructus Zanthoxyli oil that this method is produced has certain Pericarpium Zanthoxyli fragrance, salted cake fried in sesame oil taste and fiber crops degree, but the aromatic substance of Pericarpium Zanthoxyli and a fiber crops taste part all can run off in frying course.This method can not retain the genuineness of Pericarpium Zanthoxyli at all.Additionally vegetable oil also easy oxidative rancidity after high temperature, the shelf-life is short, and product is unsightly, and bottom has black precipitate.
2, pepper essence blends method:
Employing Japan pepper essential oil is blent, this method production efficiency is at a relatively high, and its Fructus Zanthoxyli oil entrance produced i.e. fiber crops, stimulate oral cavity especially, but fiber crops taste volatilization disappearance speed is exceedingly fast, and the fragrance of imperfect flower green pepper itself and local flavor, the most this blending method makes a lot of bad producer in order to pursue fiber crops taste, fragrance, yield and interests and is mixed with some chemical substances of being detrimental to health.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of fresh zanthoxylum oil low-temperature production process, solve the numb taste of Pericarpium Zanthoxyli in conventional production methods, fragrance is easy to run off, volatile, be difficult to the shortcoming that preserves for a long time, and remain the natural aromatic substance of Pericarpium Zanthoxyli and fiber crops taste, without any food additive, genuine, the fresh perfume (or spice) of mouthfeel, fiber crops taste are pure, appetite stimulator, useful and harmless to human body.
It is an object of the invention to be achieved through the following technical solutions:
Fresh zanthoxylum oil low-temperature production process, it is characterised in that: comprise the steps
1), select materials: select first-class fresh wet Pericarpium Zanthoxyli, clean standby；
2), to fresh pepper carry out peeling process and remove Semen Pericarpium Zanthoxyli, arrange standby；
3), with husky cloth by above-mentioned remove seed after fresh pepper suitcase wrap up in, then carry out punching press extrusion " pasty state " thing；
4), " pasty state " thing is contained in container, vegetable edible oil and the water of volume ratio 1:2--1:5 are joined in container, stirring and evenly mixing；
5), the mixture after above-mentioned mixing is placed in filter plant carries out first filtration treatment；
6) oil water mixture obtained after, the 5th step being filtered filters 2--3 time again with filter plant；
7) from the oil water mixture obtained after the 6th step, take its surface mass be just oil；
8), the first oil the 7th step obtained obtains final fresh zanthoxylum oil after again being filtered by " natural sedimentation filtration " mode.
Further, the peeling in described step 2 processes and uses peeling machine to carry out automatic peeling.
Further, the gauze in described step 3 uses grass cloth in Rongchang to wrap up.
Further, in described step 3, the equipment of punching press is stone mortar.
Further, in described step 4, the volume ratio of vegetable edible oil and water is 1:3.
Further, " natural sedimentation filtration " mode in the 8th step is to utilize gravity to make oil water mixture carry out the mode filtered through multiple filtration medium.
The invention has the beneficial effects as follows: the technique of the present invention uses " extract at low temperature, physical sedimentation Filtration ", produced by the method for physics and go out, thus without destroying Pericarpium Zanthoxyli and the natural characteristic of vegetable oil, and the fully natural green aromatic substance that fresh pepper is inherently is just completely organically kept down, and bottom Fructus Zanthoxyli oil, have a little precipitation of the numb taste aromatic substance in vaporific pure natural, therefore, solve the numb taste of Pericarpium Zanthoxyli in conventional production methods, fragrance is easy to run off, volatile, it is difficult to the shortcoming preserved for a long time, and remain the natural aromatic substance of Pericarpium Zanthoxyli and fiber crops taste, without any food additive, genuine, the fresh perfume (or spice) of mouthfeel, fiber crops taste is pure, appetite stimulator, useful and harmless to human body.
Other advantages, target and the feature of the present invention will be illustrated to a certain extent in the following description, and to a certain extent, will be apparent to those skilled in the art based on to investigating hereafter, or can be instructed from the practice of the present invention.The target of the present invention and other advantages can be realized by description below and obtain.
Detailed description of the invention
Hereinafter the preferred embodiments of the present invention will be described in detail.Should be appreciated that preferred embodiment is only for the explanation present invention rather than in order to limit the scope of the invention.
Fresh zanthoxylum oil low-temperature production process, it is characterised in that: comprise the steps
1), select materials: select first-class fresh wet Pericarpium Zanthoxyli, clean standby；
2), to fresh pepper carry out peeling process and remove Semen Pericarpium Zanthoxyli, arrange standby；
3), with husky cloth by above-mentioned remove seed after fresh pepper suitcase wrap up in, then carry out punching press extrusion " pasty state " thing；
4), " pasty state " thing is contained in container, vegetable edible oil and the water of volume ratio 1:2--1:5 are joined in container, stirring and evenly mixing；
5), the mixture after above-mentioned mixing is placed in filter plant carries out first filtration treatment；
6) oil water mixture obtained after, the 5th step being filtered filters 2--3 time again with filter plant；
7) from the oil water mixture obtained after the 6th step, take its surface mass be just oil；
8), the first oil the 7th step obtained obtains final fresh zanthoxylum oil after again being filtered by " natural sedimentation filtration " mode.
In the present embodiment, the peeling in described step 2 processes and uses peeling machine to carry out automatic peeling, carries out peeling by auto peeling machine, and production efficiency is high, and sanitation and hygiene, oil product is guaranteed
In the present embodiment, the gauze in described step 3 uses grass cloth in Rongchang to wrap up, and uses special grass cloth in Rongchang parcel pricklyash bark to be favorably improved the fragrance of Fructus Zanthoxyli oil.
In the present embodiment, in described step 3, the equipment of punching press is stone mortar, uses stone mortar to carry out the pressing equipment environmental protection of ram ratio machinery, will not bring other abnormal flavour into.
In the present embodiment, in described step 4, the volume ratio of vegetable edible oil and water is 1:3, the ratio of the present embodiment not only there is optimal cleaning performance but also, contribute to extracting just oil.
In the present embodiment, " natural sedimentation filtration " mode in 8th step is to utilize gravity to make oil water mixture carry out the mode filtered through multiple filtration medium, the present embodiment uses physical sedimentation Filtration to make this technique will not destroy the natural characteristic of Pericarpium Zanthoxyli and vegetable oil, and the fully natural green aromatic substance that fresh pepper is inherently is just completely organically kept down.Therefore, solve the numb taste of Pericarpium Zanthoxyli in conventional production methods, fragrance is easy to run off, volatile, be difficult to the shortcoming that preserves for a long time, and remain the natural aromatic substance of Pericarpium Zanthoxyli and fiber crops taste, without any food additive, genuine, the fresh perfume (or spice) of mouthfeel, fiber crops taste are pure, and appetite stimulator is useful and harmless to human body.
Finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, although the present invention being described in detail with reference to preferred embodiment, it will be understood by those within the art that, technical scheme can be modified or equivalent, without deviating from objective and the scope of the technical program, it all should be contained in the middle of scope of the presently claimed invention.
Claims (6)
1. fresh zanthoxylum oil low-temperature production process, it is characterised in that: comprise the steps
1), select materials: select first-class fresh wet Pericarpium Zanthoxyli, clean standby；
2), to fresh pepper carry out peeling process and remove Semen Pericarpium Zanthoxyli, arrange standby；
3), with husky cloth by above-mentioned remove seed after fresh pepper suitcase wrap up in, then carry out punching press extrusion " pasty state " thing；
4), " pasty state " thing is contained in container, vegetable edible oil and the water of volume ratio 1:2--1:5 are joined in container, stirring and evenly mixing；
5), the mixture after above-mentioned mixing is placed in filter plant carries out first filtration treatment；
6) oil water mixture obtained after, the 5th step being filtered filters 2--3 time again with filter plant；
7) from the oil water mixture obtained after the 6th step, take its surface mass be just oil；
8), the first oil the 7th step obtained obtains final fresh zanthoxylum oil after again being filtered by " natural sedimentation filtration " mode.
Fresh zanthoxylum oil low-temperature production process the most according to claim 1, it is characterised in that: the peeling in described step 2 processes and uses peeling machine to carry out automatic peeling.
Fresh zanthoxylum oil low-temperature production process the most according to claim 1, it is characterised in that: the gauze in described step 3 uses grass cloth in Rongchang to wrap up.
Fresh zanthoxylum oil low-temperature production process the most according to claim 1, it is characterised in that: in described step 3, the equipment of punching press is stone mortar.
Fresh zanthoxylum oil low-temperature production process the most according to claim 1, it is characterised in that: in described step 4, the volume ratio of vegetable edible oil and water is 1:3.
Fresh zanthoxylum oil low-temperature production process the most according to claim 1, it is characterised in that: " natural sedimentation filtration " mode in the 8th step is to utilize gravity to make oil water mixture carry out the mode filtered through multiple filtration medium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510241469.9A CN106260109A (en) | 2015-05-13 | 2015-05-13 | fresh zanthoxylum oil low-temperature production process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510241469.9A CN106260109A (en) | 2015-05-13 | 2015-05-13 | fresh zanthoxylum oil low-temperature production process |
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| CN106260109A true CN106260109A (en) | 2017-01-04 |
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| CN201510241469.9A Pending CN106260109A (en) | 2015-05-13 | 2015-05-13 | fresh zanthoxylum oil low-temperature production process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107057833A (en) * | 2017-04-11 | 2017-08-18 | 双柏禾农业科技有限公司 | Composite high concentration fresh zanthoxylum oil and preparation method thereof |
| CN107296108A (en) * | 2017-06-22 | 2017-10-27 | 四川川麻人家食品开发有限公司 | A kind of technique and green zanthoxylum oil for producing green zanthoxylum oil |
| CN107319474A (en) * | 2017-06-30 | 2017-11-07 | 四川省植物工程研究院 | A kind of fresh pepper cream product and preparation method thereof |
| CN110003979A (en) * | 2019-05-17 | 2019-07-12 | 卓士鸿 | The method that fresh Chinese prickly ash extracts pure Zanthoxylum essential oil |
Citations (4)
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| CN1263935A (en) * | 1999-02-03 | 2000-08-23 | 颜联祥 | Process for preparing edible oil separately with Chinese pepper shell and seed kernel |
| CN1570050A (en) * | 2004-05-08 | 2005-01-26 | 西南农业大学 | Fresh green zanthoxylum oil production process |
| CN203762230U (en) * | 2014-04-08 | 2014-08-13 | 绵阳晓迪圣点创意科技有限公司 | Pepper seed removing machine |
| CN104255955A (en) * | 2014-09-05 | 2015-01-07 | 周顺 | Fresh green pepper edible oil |
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2015
- 2015-05-13 CN CN201510241469.9A patent/CN106260109A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1263935A (en) * | 1999-02-03 | 2000-08-23 | 颜联祥 | Process for preparing edible oil separately with Chinese pepper shell and seed kernel |
| CN1570050A (en) * | 2004-05-08 | 2005-01-26 | 西南农业大学 | Fresh green zanthoxylum oil production process |
| CN203762230U (en) * | 2014-04-08 | 2014-08-13 | 绵阳晓迪圣点创意科技有限公司 | Pepper seed removing machine |
| CN104255955A (en) * | 2014-09-05 | 2015-01-07 | 周顺 | Fresh green pepper edible oil |
Non-Patent Citations (1)
| Title |
|---|
| 渝北区政府: "重庆市渝北区⼈民政府办公室关于公布第四批区级⾮物质⽂化遗产名录的通知", 《渝北府办发 〔2015〕 47号》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107057833A (en) * | 2017-04-11 | 2017-08-18 | 双柏禾农业科技有限公司 | Composite high concentration fresh zanthoxylum oil and preparation method thereof |
| CN107296108A (en) * | 2017-06-22 | 2017-10-27 | 四川川麻人家食品开发有限公司 | A kind of technique and green zanthoxylum oil for producing green zanthoxylum oil |
| CN107319474A (en) * | 2017-06-30 | 2017-11-07 | 四川省植物工程研究院 | A kind of fresh pepper cream product and preparation method thereof |
| CN107319474B (en) * | 2017-06-30 | 2020-07-14 | 四川省植物工程研究院 | Fresh pepper paste product and preparation method thereof |
| CN110003979A (en) * | 2019-05-17 | 2019-07-12 | 卓士鸿 | The method that fresh Chinese prickly ash extracts pure Zanthoxylum essential oil |
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Application publication date: 20170104 |