CN108728243A - A kind of extracting process of Tengjiao oil - Google Patents
A kind of extracting process of Tengjiao oil Download PDFInfo
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- CN108728243A CN108728243A CN201810700346.0A CN201810700346A CN108728243A CN 108728243 A CN108728243 A CN 108728243A CN 201810700346 A CN201810700346 A CN 201810700346A CN 108728243 A CN108728243 A CN 108728243A
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- fresh
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- pepper
- oil
- cold store
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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
-
- 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
- C11B1/102—Production of fats or fatty oils from raw materials by extracting in counter-current; utilisation of an equipment wherein the material is conveyed by a screw
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
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Abstract
The invention discloses a kind of extracting process of Tengjiao oil, including fresh rattan pepper is stored in air-conditioned cold store, include 0 that volume proportion is 5%~10% in air-conditioned cold store2, volume proportion be 5%~10% C02And the N that volume proportion is 80%~90%2, the temperature in air-conditioned cold store is 2 DEG C~4 DEG C；After fresh rattan pepper deposit air-conditioned cold store is no more than 8 hours, fresh rattan pepper is taken out from air-conditioned cold store；The fresh rattan pepper taken out from air-conditioned cold store is put into one end of spiral conveyor, the vegetable oil that temperature is 200 DEG C~260 DEG C is put into the other end of spiral conveyor, vegetable oil is set to be flowed in opposite directions with fresh rattan pepper, after vegetable oil is to the taste composition counter-current extraction 10~30 minutes of fresh rattan pepper, the Tengjiao oil after being extracted.The extracting process can improve the content of taste composition in Tengjiao oil, and then improve the flavor of Tengjiao oil and numb taste, promote the quality of Tengjiao oil, improve fresh rattan pepper utilization rate.
Description
Technical field
The invention belongs to the technical fields of extraction process, specifically, being related to a kind of extracting process of Tengjiao oil.
Background technology
Chinese prickly ash is one of China's traditional " eight big flavouring ", has spicy aromatic odor, and energy town, which is had a strong smell, solves raw meat, is culinary art sea
Taste, fishy smell, meat and the indispensable condiment of stir-fried food.A unique kind of the rattan green pepper as Chinese prickly ash, is not only ideal
Flavouring, be also equipped with desinsection, analgesic, it is antipruritic, except the medical values such as wind toxic removing, Appetizing spleen-tonifying.The fresh rattan pepper flavor of picking
Strong, bright and it is deep favored by consumer, but since rattan green pepper fresh fruit tissue is very tender, surface is not protected significantly
Structure after picking under room temperature in three to five days, will start aging, and fragrance is thin out, and color and luster deepens, flavor deterioration, causes to be difficult to
As fresh rattan pepper commodity selling.Therefore, in addition to the rattan green pepper collecting period has a small amount of fresh rattan pepper to appear on the market, common processing mode is exactly by it
It is processed into Tengjiao oil.But the original due to fresh rattan pepper itself flavor substance and spicy components content and in terms of extraction process
Because of (flavor and spicy components theory highest extraction yield are only 50% at present), the flavor by the Tengjiao oil of fresh rattan pepper extraction and fiber crops
Taste is insufficient, the low quality of Tengjiao oil, while also resulting in the waste of material of fresh rattan pepper.
Invention content
For deficiency above-mentioned in the prior art, the present invention provides a kind of extracting process of Tengjiao oil, can improve rattan green pepper
The flavor of oil and numb taste, improve Tengjiao oil quality, reduce the waste of material of fresh rattan pepper.
In order to achieve the above object, the solution that the present invention uses is：
The present invention provides a kind of extracting process of Tengjiao oil, includes the following steps：
Fresh rattan pepper is stored in air-conditioned cold store, the O for being 5%~10% including volume proportion in the air-conditioned cold store2, volume proportion be
5%~10% CO2And the N that volume proportion is 80%~90%2, the temperature in the air-conditioned cold store is 2 DEG C~4 DEG C；
After the fresh rattan pepper is stored in no more than 8 hours of the air-conditioned cold store, by the fresh rattan pepper from the air-conditioned cold store
It takes out；
The fresh rattan pepper taken out from the air-conditioned cold store is put into one end of spiral conveyor, is 200 DEG C~260 by temperature
DEG C vegetable oil be put into the other end of the spiral conveyor, so that the vegetable oil is flowed in opposite directions with the fresh rattan pepper
It is dynamic, after the vegetable oil is to the taste composition counter-current extraction 10~30 minutes of the fresh rattan pepper, the Tengjiao oil after being extracted.
Further, the method further includes：
The impurity in the Tengjiao oil after the extraction is detached by centrifuge.
Further, the quality of the vegetable oil is 1.5 times to 3 times of the fresh rattan pepper quality.
Further, the spiral conveyor is used for for being put into one end of the vegetable oil higher than the spiral conveyor
It is put into one end of the fresh rattan pepper.
Further, the quality of the vegetable oil is 2 times of the fresh rattan pepper quality, and the temperature of the vegetable oil is 220
DEG C, the time to fresh rattan pepper extraction is 25 minutes.
Further, the taste composition includes fagaramide.
Further, the fresh rattan pepper taken out from air-conditioned cold store is put into the screw conveyor by transmitting device and vibrating screen
One end of machine.
The invention has the advantages that the extracting process first accelerates the ripening to fresh rattan pepper so that the flavor that fresh rattan pepper contains
Substance and spicy components maximize, and reuse the vegetable oil after heating and carry out adverse current to the flavor substance and spicy components of fresh rattan pepper
The theoretical highest extraction yield of taste composition in fresh rattan pepper can be promoted to 75% by extraction, counter-current extraction, be improved in Tengjiao oil
The content of taste composition, and then the flavor of Tengjiao oil and numb taste are improved, the quality of Tengjiao oil is promoted, fresh rattan pepper utilization rate is improved.
Description of the drawings
Fig. 1 is the step schematic diagram of the extracting process of Tengjiao oil provided by the invention.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, the technical solution in the present invention is carried out below
It clearly and completely describes, it is clear that described embodiments are some of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art obtained without creative efforts it is all its
His embodiment, shall fall within the protection scope of the present invention.
Below in conjunction with attached drawing, the invention will be further described：
With reference to attached drawing 1, the present invention provides a kind of extracting process of Tengjiao oil, includes the following steps：
S101：Fresh rattan pepper is stored in air-conditioned cold store, the O for being 5%~10% including volume proportion in air-conditioned cold store2, volume proportion
For 5%~10% CO2And the N that volume proportion is 80%~90%2, the temperature in air-conditioned cold store is 2 DEG C~4 DEG C.Specifically, fresh
After rattan green pepper is stored in air-conditioned cold store, the air feed equipment of air-conditioned cold store conveys O simultaneously into air-conditioned cold store in proportion2、CO2And N2, air-conditioned cold store it is logical
Wind devices also begin to work, and after a period of time, the volume proportion of gas is fixed in air-conditioned cold store；
S102：After fresh rattan pepper deposit air-conditioned cold store is no more than 8 hours, fresh rattan pepper is taken out from air-conditioned cold store；
S103：The fresh rattan pepper taken out from air-conditioned cold store is put into one end of spiral conveyor, is 200 DEG C~260 DEG C by temperature
Vegetable oil be put into the other end of spiral conveyor, so that vegetable oil is flowed in opposite directions with fresh rattan pepper, vegetable oil is to fresh rattan
The taste composition counter-current extraction of green pepper is after 10~30 minutes, the Tengjiao oil after being extracted.Counter-current extraction techniques are by solid material
It is continuously added to respectively from the both ends of extraction equipment with extract liquor, solid material is defeated from the other end by extraction section by spiral propeller
Go out, and extract liquor is added end from solid material by extraction section with solid material reverse flow and exports, the plant in the present embodiment
Oil is rapeseed oil.
Rattan green pepper system Rutaceae xanthoxylum, in rattan green pepper fruit containing volatile oil (Volatileoils) isoreactivity substance and
Fagaramide, volatile oil are also known as essential oil (Essentialoils), are a kind of oil that there is volatility can be come out with steam distillation
Shape liquid has fragrance, rattan green pepper is made to have effects that Titian renders palatable；Fagaramide is also known as fagaramide, numb-taste component of zanthoxylum, has fiber crops
Liquor-saturated, excited, antibacterial, dispelling wind and eliminating dampness, desinsection, analgesia and other effects are the main components that Chinese prickly ash is in numb taste, that is to say, that in rattan green pepper
The fagaramide and volatile oil contained is exactly the main flavor and spicy components of rattan green pepper, i.e., the required taste composition extracted includes
Fagaramide in rattan green pepper and volatile oil.
In the embodiment of the present invention, by adjusting gas componant and temperature in air-conditioned cold store, the second of rattan green pepper generation can be controlled
Alkene amount accelerates the afterripening of rattan green pepper, to accelerate the increasing of volatile oil content and fagaramide content in rattan green pepper fruit
It is long, and then promote the flavor components and spicy component in fresh rattan pepper.
It is 2 DEG C below in conjunction with gas temperature in control air-conditioned cold store, O2Volume proportion be 5%, CO2Volume proportion be
10%, N2Volume proportion be 85% experimental data illustrate：
| Time | 0h | 1h | 2h | 3h | 4h | 5h | 6h | 7h | 8h | 9h | 10h |
| Volatile oil, % | 1.9 | 2.1 | 2.3 | 2.6 | 3 | 3.6 | 3.8 | 4 | 4.1 | 4 | 3.8 |
| Fagaramide, mg/g | 37.1 | 37.3 | 37.8 | 38.5 | 39.1 | 41.5 | 45.1 | 47.5 | 48.2 | 48 | 45.3 |
As seen from the above table, under above-mentioned each gas mixing ratio and gas temperature, fresh rattan pepper is fresh after deposit air-conditioned cold store 8 hours
The content of volatile oil content and fagaramide in rattan green pepper reaches maximization, and gradually successively decreases after 8 hours.Therefore, at this
In embodiment, when fresh rattan pepper is stored in 8 hours of air-conditioned cold store, fresh rattan pepper is taken out from air-conditioned cold store, at this time to fresh after storage
Rattan green pepper is processed, and the flavor of rattan green pepper and numb taste in the converted products of fresh rattan pepper can be made to maximize.
Further, which further includes：
Tengjiao oil after extraction is put into centrifuge, is detached the impurity in Tengjiao oil by centrifuge, then isolate
Moisture in Tengjiao oil obtains pure Tengjiao oil, hereafter fragrance etc. can be added to Tengjiao oil, or done again to the Tengjiao oil
Preservation Treatment.
Since the concentration difference of active ingredient in fresh rattan pepper and vegetable oil is to influence one of the principal element of extraction process, concentration
Difference is bigger, then the motive force for leaching mass transfer is bigger.The speed of mass transfer is faster, and the leaching rate of active ingredient is bigger.Concentration difference is cured
Greatly, the diffusion rate of active ingredient is also faster.Therefore, extraction efficiency can be improved by effectively increasing concentration difference.For continuous
For dynamic countercurrent extraction, continuous feed liquor and there are continuous concentration gradients in solvent during continuously going out liquid, to make extraction
Take liquid that can obtain than faster leaching velocity, it is also possible to obtain relatively high extract liquor concentration, the screw conveyor of the present embodiment
Machine is used to be put into the one end of one end of vegetable oil higher than spiral conveyor for being put into fresh rattan pepper, can effectively increase concentration
Difference improves extraction efficiency, and is conducive to the reverse flow of vegetable oil and fresh rattan pepper.
Further, the fresh rattan pepper taken out from air-conditioned cold store is put into the one of spiral conveyor by transmitting device and vibrating screen
End, specifically, is continuing to supply fresh rattan pepper, transmitting device is transported to fresh rattan pepper on vibrating screen, and vibrating screen passes through to transmitting device
Fresh rattan pepper uniformly, periodically, quantitatively, continuously from one end of spiral conveyor is put by the multiple rotation type vibration of itself；It vibrates simultaneously
Fresh rattan pepper can also be carried out coarse fraction by sieve.
It is respectively using fresh rattan pepper and vegetable oil mass ratio, plant oil temperature and extraction time as the experiment number of variable below
According to：
By as seen from the above table, when all extraction conditions are identical, comparing to fresh rattan pepper counter-current extraction and being extracted to fair current
Obtained fagaramide content can promote 29% or more.Meanwhile when other extraction conditions are identical, the temperature of vegetable oil is 200
DEG C~260 DEG C in temperature it is higher, the fagaramide content of extraction is higher；When other extraction conditions are identical, to the extraction of fresh rattan pepper
Take time in 10~30 minutes time longer, the fagaramide content of extraction is higher.
In the present embodiment, the quality of vegetable oil is 1.5 times to 3 times of fresh rattan pepper quality, however, the present invention is not limited thereto, at it
In its embodiment, the mass ratio of vegetable oil and fresh rattan pepper can be carried out according to the practically necessary fagaramide concentration of Tengjiao oil
Adjustment.
Further, the quality of vegetable oil is 2 times of fresh rattan pepper quality, and the temperature of vegetable oil is 220 DEG C, is extracted to fresh rattan pepper
The time taken is 25 minutes, can obtain, in the case where the ratio of fresh rattan pepper and rapeseed oil is smaller, obtaining fagaramide concentration
Higher Tengjiao oil saves the cost of fresh rattan pepper.
The extracting process of Tengjiao oil provided by the invention first accelerates the ripening to fresh rattan pepper so that the flavor that fresh rattan pepper contains
Matter and spicy components maximize, and reuse the vegetable oil after heating and carry out adverse current extraction to the flavor substance and spicy components of fresh rattan pepper
It takes, the theoretical highest extraction yield of the taste composition in fresh rattan pepper can be promoted to 75% by counter-current extraction, be in raising Tengjiao oil
The content of taste ingredient, and then the flavor of Tengjiao oil and numb taste are improved, the quality of Tengjiao oil is promoted, fresh rattan pepper utilization rate is improved.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, it will be understood by those of ordinary skill in the art that：It still may be used
With technical scheme described in the above embodiments is modified or equivalent replacement of some of the technical features；
And these modifications or replacements, various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution spirit and
Range.
Claims (7)
1. a kind of extracting process of Tengjiao oil, which is characterized in that include the following steps：
Fresh rattan pepper is stored in air-conditioned cold store, includes 0 that volume proportion is 5%~10% in the air-conditioned cold store2, volume proportion be 5%~
10% C02And the N that volume proportion is 80%~90%2, the temperature in the air-conditioned cold store is 2 DEG C~4 DEG C；
After the fresh rattan pepper is stored in no more than 8 hours of the air-conditioned cold store, the fresh rattan pepper is taken out from the air-conditioned cold store；
The fresh rattan pepper taken out from the air-conditioned cold store is put into one end of spiral conveyor, is 200 DEG C~260 DEG C by temperature
Vegetable oil is put into the other end of the spiral conveyor, and the vegetable oil is made to be flowed in opposite directions with the fresh rattan pepper, institute
After vegetable oil is stated to the taste composition counter-current extraction 10~30 minutes of the fresh rattan pepper, the Tengjiao oil after being extracted.
2. the extracting process of Tengjiao oil according to claim 1, which is characterized in that the method further includes：
The impurity in the Tengjiao oil after the extraction is detached by centrifuge.
3. the extracting process of Tengjiao oil according to claim 1, which is characterized in that the quality of the vegetable oil is described fresh
1.5 times to 3 times of rattan green pepper quality.
4. the extracting process of Tengjiao oil according to claim 1, which is characterized in that the spiral conveyor is for being put into institute
The one end for stating vegetable oil is used to be put into one end of the fresh rattan pepper higher than the spiral conveyor.
5. the extracting process of Tengjiao oil according to claim 1, which is characterized in that the quality of the vegetable oil is described fresh
The temperature of 2 times of rattan green pepper quality, the vegetable oil is 220 DEG C, and the time to fresh rattan pepper extraction is 25 minutes.
6. the extracting process of Tengjiao oil according to claim 1, which is characterized in that the taste composition includes Chinese prickly ash acyl
Amine.
7. the extracting process of Tengjiao oil according to claim 1, which is characterized in that the fresh rattan pepper taken out from air-conditioned cold store
One end of the spiral conveyor is put by transmitting device and vibrating screen.
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| CN201810700346.0A CN108728243A (en) | 2018-06-29 | 2018-06-29 | A kind of extracting process of Tengjiao oil |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111518613A (en) * | 2020-04-29 | 2020-08-11 | 幺麻子食品股份有限公司 | Blending production process of zanthoxylum oil |
| CN111838328A (en) * | 2020-08-04 | 2020-10-30 | 郭廷武 | Zanthoxylum oil and preparation method thereof |
| CN113040357A (en) * | 2021-04-06 | 2021-06-29 | 峨眉山万佛绿色食品有限公司 | Rattan pepper and golden soup seasoning and preparation method thereof |
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Cited By (3)
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| CN111518613A (en) * | 2020-04-29 | 2020-08-11 | 幺麻子食品股份有限公司 | Blending production process of zanthoxylum oil |
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