CN106085591A - A kind of low-temperature production process of Fructus Zanthoxyli oil - Google Patents
A kind of low-temperature production process of Fructus Zanthoxyli oil Download PDFInfo
- Publication number
- CN106085591A CN106085591A CN201610437367.9A CN201610437367A CN106085591A CN 106085591 A CN106085591 A CN 106085591A CN 201610437367 A CN201610437367 A CN 201610437367A CN 106085591 A CN106085591 A CN 106085591A
- Authority
- CN
- China
- Prior art keywords
- oil
- ethanol solution
- temperature
- fructus zanthoxyli
- production process
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 94
- 239000003921 oil Substances 0.000 claims abstract description 41
- 235000019198 oils Nutrition 0.000 claims abstract description 41
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 24
- 239000008158 vegetable oil Substances 0.000 claims abstract description 24
- 238000000605 extraction Methods 0.000 claims abstract description 9
- 239000000243 solution Substances 0.000 claims description 40
- 210000000582 semen Anatomy 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000001704 evaporation Methods 0.000 claims description 9
- 230000008020 evaporation Effects 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 238000007670 refining Methods 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 239000010692 aromatic oil Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 239000000284 extract Substances 0.000 abstract description 3
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 2
- 244000302909 Piper aduncum Species 0.000 description 4
- 235000016761 Piper aduncum Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000010165 autogamy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
- C11B1/108—Production of fats or fatty oils from raw materials by extracting after-treatment, e.g. of miscellae
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention provides the low-temperature production process of a kind of Fructus Zanthoxyli oil, belong to flavoring agent processing technique field, this Fructus Zanthoxyli oil is to use vegetable oil and ethanol solution that Pericarpium Zanthoxyli carries out extraction to prepare；And in its extraction process, temperature is less than 95 DEG C.The present invention uses the double-deck extractive technique of vegetable oil and ethanol solution；At a temperature of less than 95 DEG C, Pericarpium Zanthoxyli first extracts in the ethanol solution of 70～75 DEG C, aromatic oil in Pericarpium Zanthoxyli is overflowed, spicy component is extracted in ethanol solution, wherein the aromatic oil of Pericarpium Zanthoxyli there is substantial amounts of volatile component to be absorbed by the vegetable oil on ethanol solution upper strata, it is possible to reduce the loss of the volatile aromatic oil of Pericarpium Zanthoxyli to greatest extent；After extraction completes, being heated to solution less than 95 DEG C, by ethanol solution evaporative removal, its spicy component is fully dissolved in vegetable oil, thus makes Fructus Zanthoxyli oil.
Description
Technical field
Edible flavouring processing technique field of the present invention, particularly relates to the low-temperature production process of a kind of Fructus Zanthoxyli oil.
Background technology
Pericarpium Zanthoxyli is one of spice of China's special product, and it is of many uses, and economic worth is high.Fresh pepper can be except various meat flavours
Stink smell；Promote salivation, increase appetite；Can distend the blood vessels, thus play the effect reduced blood pressure；And have fragrant stomach invigorating,
The removing toxic substances of warming spleen and stomach for dispelling cold, removing damp and stopping pain, parasite killing, effect of antipruritic solution raw meat.The fresh zanthoxylum oil being made up of fresh pepper is with in good taste, use
Conveniently, it is prone to transport the advantages such as storage in fresh pepper series of products, has the bigger market advantage.
The most most Pericarpium Zanthoxyli flavoring agent is still with the Pericarpium Zanthoxyli that dries as raw material, but shines dry Pericarpium Zanthoxyli by weather
Impact, is not suitable with big batch and continuous operation, volatile oil major part can be caused simultaneously to lose.Therefore, with Pericarpium Zanthoxyli as former
Material is processed into deep processed product, can retain its complete local flavor to greatest extent, is now increasingly welcome by consumer.
Pericarpium Zanthoxyli flavored oils is exactly one of market Pericarpium Zanthoxyli the most salable deep processed product now.
The processing technique of current Fructus Zanthoxyli oil is all to use high temperature extraction technology, and Patent No. CN101011138B discloses
The production technology of a kind of fresh-keeping green wild pepper, its oil immersion temperature is 200～210 DEG C；Its high oil temperature, the fragrance in Pericarpium Zanthoxyli and fiber crops taste
Composition is volatile, decompose and lose.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the low-temperature production process of a kind of Fructus Zanthoxyli oil, the specific scheme is that
The low-temperature production process of a kind of Fructus Zanthoxyli oil, this Fructus Zanthoxyli oil is to use vegetable oil and ethanol solution to extract Pericarpium Zanthoxyli
Prepare；And in its extraction process, temperature is less than 95 DEG C.
Further, described ethanol solution is the concentration of alcohol aqueous solution more than 80%.
Further, the Fructus Zanthoxyli oil low-temperature production process of the present invention concretely comprises the following steps:
1) Pericarpium Zanthoxyli selects；
2) Pericarpium Zanthoxyli it is positioned over and refines in pot, then ethanol solution and vegetable oil being poured in refinement pot；To refining pot
Heat so that the water temperature of ethanol solution is maintained at 70～75 DEG C, keep 2～5h；
3) ethanol solution evaporation；To step 2) filter, obtain filtrate, the most again filtrate was added in colander and heat
Evaporation, removes ethanol solution, controls the temperature of ethanol solution less than 95 DEG C in heating process；Obtain Fructus Zanthoxyli oil.
Further, described vegetable oil is through being heated to the vegetable oil of 190～200 DEG C.
Further, described vegetable oil select 40% Oleum Brassicae campestris, the soybean oil of 30%, 15% Semen Maydis oil, 5% sunflower
Seed oil, 5% Oleum Arachidis hypogaeae semen, 3% olive oil, 2% Oleum sesami.
The beneficial effects of the present invention is: the present invention uses the double-deck extractive technique of vegetable oil and ethanol solution；Do not surpassing
Crossing at a temperature of 95 DEG C, Pericarpium Zanthoxyli first extracts in the ethanol solution of 70～75 DEG C, is overflowed by the aromatic oil in Pericarpium Zanthoxyli, is become by fiber crops taste
Dividing extracts in ethanol solution, wherein has the substantial amounts of volatile component vegetable oil by ethanol solution upper strata in the aromatic oil of Pericarpium Zanthoxyli
Absorb, it is possible to reduce the loss of the volatile aromatic oil of Pericarpium Zanthoxyli to greatest extent；After extraction completes, it is heated to solution not surpassing
Crossing 95 DEG C, by ethanol solution evaporative removal, its spicy component is fully dissolved in vegetable oil, thus makes Fructus Zanthoxyli oil.This work
Employing ethanol solution in skill and the mixed extraction of vegetable oil, its Extracting temperature is no more than 95 DEG C, it is possible to be prevented effectively from Pericarpium Zanthoxyli
In the volatilization of fragrance and spicy component or decompose；The present invention selects the plant formulated oil of autogamy to prepare Fructus Zanthoxyli oil simultaneously, its spicy hot
Taste is more preferable, and mouthfeel is more preferable, and the holding time is longer.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
The low-temperature production process of a kind of Fructus Zanthoxyli oil, comprises the following steps:
1, raw material prepares
Ethanol solution, concentration of alcohol is the aqueous solution of 80%, food stage.
Vegetable oil: the Oleum Brassicae campestris of 40%, the soybean oil of 30%, 15% Semen Maydis oil, 5% Oleum Helianthi, 5% Oleum Arachidis hypogaeae semen, 3%
Olive oil, 2% Oleum sesami mix；Heat 190～200 DEG C and be subsequently cooled to room temperature；
2, Fructus Zanthoxyli oil makes:
1) Pericarpium Zanthoxyli selects；
2) Pericarpium Zanthoxyli it is positioned over and refines in pot, then ethanol solution and vegetable oil being poured in refinement pot；To refining pot
Heat so that the water temperature of ethanol solution is maintained at 70 DEG C, keep 5h；
3) ethanol solution evaporation；To step 2) filter, obtain filtrate, the most again filtrate was added in colander and heat
Evaporation, removes ethanol solution, and the temperature controlling ethanol solution in heating process controls at 80～95 DEG C；Obtain Fructus Zanthoxyli oil.
Embodiment two
The low-temperature production process of a kind of Fructus Zanthoxyli oil, comprises the following steps:
1, raw material prepares
Ethanol solution, concentration of alcohol is the aqueous solution of 90%, food stage.
Vegetable oil: the Oleum Brassicae campestris of 40%, the soybean oil of 30%, 15% Semen Maydis oil, 5% Oleum Helianthi, 5% Oleum Arachidis hypogaeae semen, 3%
Olive oil, 2% Oleum sesami mix；Heat 190～200 DEG C and be subsequently cooled to room temperature；
2, Fructus Zanthoxyli oil makes:
1) Pericarpium Zanthoxyli selects；
2) Pericarpium Zanthoxyli it is positioned over and refines in pot, then ethanol solution and vegetable oil being poured in refinement pot；To refining pot
Heat so that the water temperature of ethanol solution is maintained at 75 DEG C, keep 2h；
3) ethanol solution evaporation；To step 2) filter, obtain filtrate, the most again filtrate was added in colander and heat
Evaporation, removes ethanol solution, and the temperature controlling ethanol solution in heating process controls at 80～95 DEG C；Obtain Fructus Zanthoxyli oil.
Embodiment three
The low-temperature production process of a kind of Fructus Zanthoxyli oil, comprises the following steps:
1, raw material prepares
Ethanol solution, concentration of alcohol is the aqueous solution of 85%, food stage.
Vegetable oil: the Oleum Brassicae campestris of 40%, the soybean oil of 30%, 15% Semen Maydis oil, 5% Oleum Helianthi, 5% Oleum Arachidis hypogaeae semen, 3%
Olive oil, 2% Oleum sesami mix；Heat 190～200 DEG C and be subsequently cooled to room temperature；
2, Fructus Zanthoxyli oil makes:
1) Pericarpium Zanthoxyli selects；
2) Pericarpium Zanthoxyli it is positioned over and refines in pot, then ethanol solution and vegetable oil being poured in refinement pot；To refining pot
Heat so that the water temperature of ethanol solution is maintained at 72 DEG C, keep 3h；
3) ethanol solution evaporation；To step 2) filter, obtain filtrate, the most again filtrate was added in colander and heat
Evaporation, removes ethanol solution, and the temperature controlling ethanol solution in heating process controls at 80～95 DEG C；Obtain Fructus Zanthoxyli oil.
Claims (5)
1. the low-temperature production process of a Fructus Zanthoxyli oil, it is characterised in that: this Fructus Zanthoxyli oil is to use vegetable oil and ethanol solution to flower
Green pepper carries out extraction and prepares；And in its extraction process, temperature is less than 95 DEG C.
2. the low-temperature production process of Fructus Zanthoxyli oil as claimed in claim 1, it is characterised in that: described ethanol solution is that ethanol is dense
The degree aqueous solution more than 80%.
3. the low-temperature production process of Fructus Zanthoxyli oil as claimed in claim 1, it is characterised in that: concretely comprise the following steps:
1) Pericarpium Zanthoxyli selects；
2) Pericarpium Zanthoxyli it is positioned over and refines in pot, then ethanol solution and vegetable oil being poured in refinement pot；Carry out refining pot
Heating so that the water temperature of ethanol solution is maintained at 70～75 DEG C, keeps 2～5h；
3) ethanol solution evaporation；To step 2) filter, obtain filtrate, filtrate was added heating in colander the most again and steams
Send out, ethanol solution is removed, heating process controls the temperature of ethanol solution less than 95 DEG C；Obtain Fructus Zanthoxyli oil.
4. the low-temperature production process of the Fructus Zanthoxyli oil as described in claim 1 or 3, it is characterised in that: described vegetable oil is for passing through
It is heated to the vegetable oil of 190～200 DEG C.
5. the low-temperature production process of the Fructus Zanthoxyli oil as described in claim 1 or 4, it is characterised in that: described vegetable oil selects
The Oleum Brassicae campestris of 40%, the soybean oil of 30%, 15% Semen Maydis oil, 5% Oleum Helianthi, 5% Oleum Arachidis hypogaeae semen, 3% olive oil, 2% Semen Sesami
Oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610437367.9A CN106085591A (en) | 2016-06-17 | 2016-06-17 | A kind of low-temperature production process of Fructus Zanthoxyli oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610437367.9A CN106085591A (en) | 2016-06-17 | 2016-06-17 | A kind of low-temperature production process of Fructus Zanthoxyli oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106085591A true CN106085591A (en) | 2016-11-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610437367.9A Pending CN106085591A (en) | 2016-06-17 | 2016-06-17 | A kind of low-temperature production process of Fructus Zanthoxyli oil |
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Cited By (3)
| 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 |
| CN111925870A (en) * | 2020-07-30 | 2020-11-13 | 湘丰茶业集团有限公司 | Method for extracting jasmine flower aromatic substances |
| CN117050810A (en) * | 2023-08-25 | 2023-11-14 | 重庆望峡食品有限公司 | Production process for preparing fresh zanthoxylum oil |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101574134A (en) * | 2008-05-07 | 2009-11-11 | 北京林业大学 | Processing and preparation technique of edible pericarpium zanthoxyli balsam |
| CN103549035A (en) * | 2013-10-23 | 2014-02-05 | 贵州省关岭自治县板贵花椒食品香料有限公司 | Processing technology for zanthoxylum oil |
-
2016
- 2016-06-17 CN CN201610437367.9A patent/CN106085591A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101574134A (en) * | 2008-05-07 | 2009-11-11 | 北京林业大学 | Processing and preparation technique of edible pericarpium zanthoxyli balsam |
| CN103549035A (en) * | 2013-10-23 | 2014-02-05 | 贵州省关岭自治县板贵花椒食品香料有限公司 | Processing technology for zanthoxylum oil |
| CN103549035B (en) * | 2013-10-23 | 2015-04-15 | 贵州省关岭自治县板贵花椒食品香料有限公司 | Processing technology for zanthoxylum oil |
Cited By (3)
| 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 |
| CN111925870A (en) * | 2020-07-30 | 2020-11-13 | 湘丰茶业集团有限公司 | Method for extracting jasmine flower aromatic substances |
| CN117050810A (en) * | 2023-08-25 | 2023-11-14 | 重庆望峡食品有限公司 | Production process for preparing fresh zanthoxylum oil |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |
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