CN107586610A - Method and apparatus for being reclaimed to fresh zanthoxylum oil fragrance flavor substance - Google Patents
Method and apparatus for being reclaimed to fresh zanthoxylum oil fragrance flavor substance Download PDFInfo
- Publication number
- CN107586610A CN107586610A CN201610525279.4A CN201610525279A CN107586610A CN 107586610 A CN107586610 A CN 107586610A CN 201610525279 A CN201610525279 A CN 201610525279A CN 107586610 A CN107586610 A CN 107586610A
- Authority
- CN
- China
- Prior art keywords
- oil
- fresh
- zanthoxylum
- pericarpium zanthoxyli
- zanthoxyli schinifolii
- 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.)
- Granted
Links
- 241000949456 Zanthoxylum Species 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title claims abstract description 41
- 239000003205 fragrance Substances 0.000 title claims abstract description 38
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 239000000126 substance Substances 0.000 title claims abstract description 29
- 239000000341 volatile oil Substances 0.000 claims abstract description 75
- 239000003921 oil Substances 0.000 claims abstract description 65
- 235000019198 oils Nutrition 0.000 claims abstract description 60
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 238000009833 condensation Methods 0.000 claims abstract description 12
- 230000005494 condensation Effects 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims description 40
- 235000002566 Capsicum Nutrition 0.000 claims description 32
- 239000006002 Pepper Substances 0.000 claims description 32
- 241000722363 Piper Species 0.000 claims description 32
- 235000016761 Piper aduncum Nutrition 0.000 claims description 32
- 235000017804 Piper guineense Nutrition 0.000 claims description 32
- 235000008184 Piper nigrum Nutrition 0.000 claims description 32
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 31
- 229910001220 stainless steel Inorganic materials 0.000 claims description 19
- 239000010935 stainless steel Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 239000011229 interlayer Substances 0.000 claims description 9
- 239000010410 layer Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000008346 aqueous phase Substances 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000012071 phase Substances 0.000 claims description 6
- 239000002285 corn oil Substances 0.000 claims description 5
- 235000005687 corn oil Nutrition 0.000 claims description 5
- 230000002411 adverse Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000019476 oil-water mixture Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 3
- 238000011084 recovery Methods 0.000 abstract description 5
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 10
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 7
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 5
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 5
- 229930002875 chlorophyll Natural products 0.000 description 5
- 235000019804 chlorophyll Nutrition 0.000 description 5
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 229940087305 limonene Drugs 0.000 description 5
- 235000001510 limonene Nutrition 0.000 description 5
- 229930007744 linalool Natural products 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 125000000396 limonene group Chemical group 0.000 description 3
- 238000004811 liquid chromatography Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 206010024229 Leprosy Diseases 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- ORFSSYGWXNGVFB-UHFFFAOYSA-N sodium 4-amino-6-[[4-[4-[(8-amino-1-hydroxy-5,7-disulfonaphthalen-2-yl)diazenyl]-3-methoxyphenyl]-2-methoxyphenyl]diazenyl]-5-hydroxynaphthalene-1,3-disulfonic acid Chemical compound COC1=C(C=CC(=C1)C2=CC(=C(C=C2)N=NC3=C(C4=C(C=C3)C(=CC(=C4N)S(=O)(=O)O)S(=O)(=O)O)O)OC)N=NC5=C(C6=C(C=C5)C(=CC(=C6N)S(=O)(=O)O)S(=O)(=O)O)O.[Na+] ORFSSYGWXNGVFB-UHFFFAOYSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
The present invention provides a kind of method for being reclaimed to fresh zanthoxylum oil fragrance flavor substance, the described method comprises the following steps：(1) the fresh pericarpium zanthoxyli schinifolii of raw material is prepared；(2) the fresh pericarpium zanthoxyli schinifolii of step (1) is extracted with edible vegetable oil, obtains extracting Zanthoxylum essential oil；(3) caused vapor in step (2) and the volatile oil escaped therewith are collected；(4) make mixture rapid condensation collected in step (3), obtain condensing mixt；And (5) carry out water-oil separating to the condensing mixt obtained in step (4), collect oil phase product.Present invention additionally comprises the fresh zanthoxylum oil fragrance flavor substance of the recovery of the method using the present invention and the flavor substance is returned to Zanthoxylum essential oil prepared in the extraction Zanthoxylum essential oil for be added into step (2).Present invention also offers the device for being reclaimed to fresh zanthoxylum oil fragrance flavor substance.
Description
Technical field
The present invention relates to the recovery of fresh zanthoxylum oil fragrance flavor substance, in particular to a kind of method and apparatus for being reclaimed to fresh zanthoxylum oil fragrance flavor substance, belongs to food production field.
Background technology
Chinese prickly ash is mainly used as foodstuff flavouring spice in China, has long edible history, is one of flavouring that people like, sphere of consumption is very wide at home, and processing stage is mainly sold than relatively low in the form of whole grain and coarse powder.When being used in general daily life; mainly it is directly added into Chinese prickly ash or zanthoxylum powder; but for the food enterprises; the exterior beauty of produced product can be influenceed often by being directly added into mode, therefore have many food production processing enterprises to start to make flavouring with aromatic oil from Chinese pepper substitution Chinese prickly ash in production at present.
For fresh pepper not by drying or drying, the fragrance ingredient reservation in Chinese prickly ash is intact, produces Zanthoxylum essential oil with fresh pepper, the fragrant of Chinese prickly ash is pure strong, not exclusively strong numb taste, also with delicate fragrance, pure Chinese prickly ash aromatic odor.In addition, the chlorophyll in Chinese prickly ash is natural pigment caused by photosynthesis, it is fat-soluble pigment, the chlorophyll in Chinese prickly ash is dissolved in edible oil in process, so that the Zanthoxylum essential oil produced is in the dark green of natural fresh pericarpium zanthoxyli schinifolii, outward appearance is good.Therefore, fresh zanthoxylum oil has had been to be concerned by more and more people.
The molten method of oil is to produce the conventional method of Zanthoxylum essential oil, is used by domestic most Zanthoxylum essential oil factories, its way is：Chinese prickly ash is directly placed into the edible vegetable oil of heat and sealed, or Chinese prickly ash is contained into aperture less than in the container of Chinese prickly ash diameter, the edible vegetable oil of heat is drenched in container slowly, its fragrance is blasted, active ingredient is dissolved in oil, produce Zanthoxylum essential oil.Generally during using the molten method processing fresh green zanthoxylum oil of oil, Chinese prickly ash fragrance ingredient (such as limonene, linalool, pepper numb-taste component composition) is discharged into environment with caused vapor in process by high-power air exhauster, so that high added value, the composition with natural Chinese prickly ash aromatic odour volatilize away in company with steam, product composition loss and environmental pollution are caused.
The content of the invention
In view of the above-mentioned problems, the present invention provides a kind of method that while normally Zanthoxylum essential oil is prepared, can be reclaimed to fresh zanthoxylum oil fragrance flavor substance.The present invention also provides the device for the recovery method.
The method of the present invention reclaimed to fresh zanthoxylum oil fragrance flavor substance comprises the following steps：
(1) the fresh pericarpium zanthoxyli schinifolii of raw material is prepared；
(2) the fresh pericarpium zanthoxyli schinifolii of step (1) is extracted with edible vegetable oil, obtains extraction Zanthoxylum essential oil；
(3) caused vapor in step (2) and the volatile oil escaped therewith are collected；
(4) make mixture rapid condensation collected in step (3), obtain condensing mixt；And
(5) water-oil separating is carried out to the condensing mixt obtained in step (4), collects oil phase product.
Preferably, in method of the invention, the step (1) includes following operation：
Fresh pericarpium zanthoxyli schinifolii is plucked, the fresh pericarpium zanthoxyli schinifolii is used to process fresh zanthoxylum oil in 24h；
The fresh pericarpium zanthoxyli schinifolii is selected, mildew and rot fruit is removed and carries out spray washing；
The residual moisture on fresh pericarpium zanthoxyli schinifolii surface is blown away with fan, fresh pericarpium zanthoxyli schinifolii surface residual moisture is then removed by hot-air seasoning.
Preferably, in method of the invention, the step (2) includes：
The fresh pericarpium zanthoxyli schinifolii obtained from the low side input step (1) of thread mixing delivery chute, and it is mixed with 100-200 DEG C of high-end input of edible vegetable oil progress adverse current and extracted, extraction time 5-10min.
Preferably, in method of the invention, the step (3) includes：
Stainless steel cage is installed at the top 10-30cm of step (2) the thread mixing delivery chute, industrial exhaust fan is installed above stainless steel cage, the power of the industrial exhaust fan preferably >=3KW, so that the top of thread mixing delivery chute is extracted into vapor caused by fresh pericarpium zanthoxyli schinifolii by the industrial exhaust fan and volatilization oil vapour is pumped into drainer.
Preferably, in method of the invention, the step (4) includes：
Condensed water, preferably 0 DEG C of frozen water are passed through in the interlayer of drainer, so that vapor and volatile oil steam generation rapid condensation that step (3) is collected, form mixing liquid and flow to the condensation pot bottom, obtain the condensing mixt.
Preferably, in method of the invention, the step (5) includes：
The condensing mixt is stood into 18-24 hours, until lower floor's aqueous phase is clearly layered with volatile oil, lower floor's aqueous phase is discarded, obtains the oil water mixture based on upper oil phase；Then, water-oil separating is further carried out to the oil water mixture by disc separator, obtains oil-soluble fresh zanthoxylum oil fragrance flavor substance.
In a preferred embodiment, the edible oil is corn oil, rapeseed oil and/or soybean oil.
On the other hand, present invention also offers the fresh zanthoxylum oil fragrance flavor substance prepared by method of the present invention.
The invention further relates to be added into the Zanthoxylum essential oil being prepared in extraction Zanthoxylum essential oil by the way that the fresh zanthoxylum oil fragrance flavor substance of the present invention is returned.
On the other hand, present invention also offers the device for the inventive method, in a preferred embodiment, described device includes：Motor, thread mixing delivery chute, stainless steel cage and drainer, wherein：
The thread mixing delivery chute slant setting, its inside has can be by being rotated the auger conveyor 2 for submitting material upwards along the rotary shaft parallel with the thread mixing delivery chute, and drives the auger conveyor 2 it is rotated around the rotary shaft by the motor 1；The stainless steel cage 6 is installed on above the thread mixing delivery chute, and caused vapor and the pepper aroma essential oil composition escaped therewith and the drainer is delivered to when producing fresh zanthoxylum oil for collecting.
As preferred embodiment, the rotation of the auger conveyor 2 is pivotally connected to the motor 1；The top of the thread mixing delivery chute is provided with edible oil-in 4, bottom is provided with fresh pepper fruit entrance 3 and fresh zanthoxylum oil outlet 5.
As preferred embodiment, industrial exhaust fan (7) is housed inside the stainless steel cage (6) and is connected to the pipeline of the drainer.
As preferred embodiment, the drainer has side wall interlayer, and the side wall interlayer opens up entrance 8 and the outlet 9 of cooling condensate discrepancy in top and the bottom respectively；And the condensation pot bottom opens up the outlet 13 for exporting bottom aqueous phase layer and pepper aroma essential oil successively.
As preferred embodiment, the stainless steel cage is installed at the top 10-30cm of the thread mixing delivery chute.
As preferred embodiment, power >=3KW of the industrial exhaust fan.
As preferred embodiment, the thread mixing delivery chute slant setting, its inside has can be by being rotated the auger conveyor 2 for submitting material upwards along the rotary shaft parallel with the thread mixing delivery chute；The rotation of the auger conveyor is pivotally connected to the motor 1 and rotated by the motor running；The top of the thread mixing groove is provided with edible oil-in 4, bottom is provided with fresh pepper fruit entrance 3 and fresh zanthoxylum oil outlet 5；The stainless steel cage 6 is installed on above the thread mixing delivery chute at 10-30cm, pepper aroma essential oil composition 12 for escaping to vapor and therewith is collected, industrial exhaust fan 7 inside the stainless steel cage equipped with power >=3KW and the pipeline for being connected to the drainer；The drainer has side wall interlayer, and the side wall interlayer opens up entrance 8 and the outlet 9 of cooling condensate discrepancy in top and the bottom respectively；The condensation pot bottom opens up the outlet 13 that can export bottom aqueous phase layer 11 and pepper aroma essential oil 10 successively.
The method of the present invention is taken reclaims principle with conventional condensation, has the characteristics that equipment investment is small, income is big, environment-friendly.Pass through the method for the present invention, the fresh zanthoxylum oil fragrance flavor substance of high product added value can be obtained (it is alternatively referred to as " pepper aroma essential oil " after condensing), the flavor substance can be returned to the allotment for interpolating row Zanthoxylum essential oil, standardization, especially increase the pure blue or green fragrance of fresh pericarpium zanthoxyli schinifolii, make up numb taste deficiency, also or other purposes such as cosmetics, flavouring can be used it for, realizes waste reclamation, produce economic benefit.The fresh zanthoxylum oil that the flavor substance Hui Tian reclaimed by the method for the present invention is produced, its fragrance is full, rich in nutrition content, and rich in chlorophyll, color and luster is in natural dark green, has the strong blue or green fragrance of pericarpium zanthoxyli schinifolii, mouthfeel is soft, numb taste is pure.
Brief description of the drawings
Fig. 1 is the process chart of the method for the present invention.
Fig. 2 is the schematic diagram of the device of the present invention.
Fig. 3 shows an embodiment of the thread mixing delivery chute used in the device of the present invention.
Fig. 4 shows the structure and operation logic schematic diagram of the disc separator used in the device of the present invention.
Wherein, each label represents respectively：1 motor；2 auger conveyors；3 fresh pepper fruit entrances；4 edible oil-ins；5 fresh zanthoxylum oil outlets；6 stainless steel cages；7 industrial exhaust fans；8 condensing water inlets；9 condensation-water drains；10 pepper aroma essential oils；11 lower floor's aqueous layers；12 water vapours and Chinese prickly ash fragrance volatilization mixture；13 lower floor's aqueous layers and pepper aroma essential oil floss hole.
Embodiment
When producing fresh green zanthoxylum oil using immersion method, high-end injection of the 100-200 DEG C of edible vegetable oil from thread mixing delivery chute, low side output will be heated to；The low side of fresh pericarpium zanthoxyli schinifolii from thread mixing delivery chute be transported to it is high-end, by high-end discharge.
Because the fresh pericarpium zanthoxyli schinifolii just picked contains about 70% or so moisture, through 100-200 DEG C of edible vegetable oil leaching process, large quantity of moisture and part volatile oil in fresh pericarpium zanthoxyli schinifolii are discharged in a manner of steam (containing volatile oil and vapor) at upper opening, simultaneously containing substantial amounts of water-soluble and oil-soluble Chinese prickly ash fragrance ingredient (such as limonene, linalool, pepper numb-taste component) in steam.The present invention is to be extracted volatile oil (flavor substance of fragrance containing Chinese prickly ash) and water vapour into the drainer of a customization using industrial exhaust fan, volatile oil and vapor steam are subjected to cooling rapidly and are condensed into liquid, due to the density variation between condensed water and volatile oil (essential oil of the fragrance ingredient containing Chinese prickly ash), through natural subsidence for a period of time after profit be layered, it is big to condense water density, it is deposited in pot bottom bottom, upper strata is floated on volatilization oil density light (essential oil of the fragrance ingredient containing Chinese prickly ash), drain after bottom condensed water, obtain upper strata pepper aroma essential oil.
In the device of the present invention, it is preferred to use single-pipe screw conveyer conveys to fresh pericarpium zanthoxyli schinifolii, it is contacted and is extracted with edible oil.As shown in figure 3, it has the characteristics of simple in construction, reliable, fault rate is low, easy to maintenance, cost is low, being especially suitable for conveying fresh pericarpium zanthoxyli schinifolii makes it fully be contacted with edible oil adverse current, realizes excellent extracting effect for the structure of single-pipe screw conveyer.Because in the present invention, single-pipe screw conveyer is constantly in the condition of high temperature during fresh zanthoxylum oil is produced, therefore each part such as the main shaft of single-pipe screw conveyer, housing, spiral conveying blade is processed using stainless steel material.
Disc separator is also referred to as disk centrifuge, is a kind of efficiency high, yield is big, automates advanced equipment.Disc separator turns into a kind of centrifugation machinery being most widely used in current countries in the world oil and fat refining, is adapted to containing the relatively low suspension of amount of solid, the less immiscible liquid separation of difference in specific gravity.The principle of disc separator is to make the material stress of different specific weight different according to centrifugal force, so as to reach the purpose of separation.Because suspension just no longer contacts once separation, light phase and heavy phase, the influence mixed once again is avoided.As shown in Figure 4, motor does revolution at a high speed by heating power coupled driving rotary drum around main shaft, feed liquid flow to bottom of the drum by central upper portion feed pipe, tap hole through seat surface under disk tends to rotatory drum wall, under the action of the centrifugal force, solid phase than liquid weight is sunk to drum inner wall formation sediment, the lighter liquid phase of proportion (being referred to as " light liquid ") is exported through light liquid centripetal discharge pump by light liquid discharges, the heavier liquid phase of proportion (being accordingly referred to as " heavy-fluid ") tends to drum wall along disk inner conical surface, heavy-fluid centripetal discharge pump is flowed through then up to be discharged by heavy liquid exit, so as to complete the separation of heavy-fluid and light liquid.
Edible vegetable oil of the present invention can be such as corn oil, soybean oil, rapeseed oil or olive oil, or any mixture of above-mentioned edible vegetable oil.Consider from Chinese prickly ash fragrance, the odor impact of numb taste and vegetable oil in itself etc., preferably one-level corn oil, one-level rapeseed oil, more preferably one-level rapeseed oil.
The present invention is further described below by way of specific embodiment, the test method used in the embodiment of the present invention is conventional method unless otherwise specified；Used raw material, reagent etc., unless otherwise specified, being can be from the raw material and reagent obtained by the routinely commercial sources such as purchased in market.
Embodiment
Such as without other explanations, used raw material and equipment are listed below in the examples below：
Fresh pericarpium zanthoxyli schinifolii (plucking in 7-8 months from Sichuan Province Ziyang City Yuezhi County, the pericarpium zanthoxyli schinifolii demonstration plant base of handsome green zanthoxylum oil factory), one-level rapeseed oil/corn oil (good fortune near the house brand)；
Single-pipe screw conveyer：Spiral nominal diameter 63cm, pitch 45cm, rotating speed 20r/min, conveying capacity 60m3/ h, housing overall length 1200cm；
Disc separator：Join pharmaceutical machine, model in Liaoyang：DHC500
The fresh zanthoxylum oil of embodiment 1 prepares and fragrant flavor substance retracting device
Being used for the device that prepared by fresh zanthoxylum oil and fragrant flavor substance reclaims described in the present embodiment includes：Motor, thread mixing delivery chute, stainless steel cage and drainer, wherein：
The thread mixing delivery chute slant setting, its inside has can be by being rotated the auger conveyor 2 for submitting material upwards along the axle parallel with the thread mixing delivery chute；The rotation of the auger conveyor is pivotally connected to the motor 1 and rotated by the motor running；The top of the thread mixing groove is provided with edible oil-in 4, bottom is provided with fresh pepper fruit entrance 3 and fresh zanthoxylum oil outlet 5；The stainless steel cage 6 is installed on above the thread mixing delivery chute, and the pepper aroma essential oil composition for escaping to vapor and therewith is collected, and with industrial exhaust fan 7 and the pipeline of the drainer is connected to inside the stainless steel cage；The drainer has side wall interlayer, and the interlayer opens up entrance 8 and the outlet 9 of cooling condensate discrepancy in top and the bottom respectively；The condensation pot bottom opens up the outlet 13 for exporting bottom aqueous phase layer 11 and pepper aroma essential oil 10 successively.
Embodiment 2
The fresh zanthoxylum oil fragrance flavor substance that the present embodiment is carried out using the device of embodiment 1 is reclaimed.The method specific steps of the present embodiment include：
(1) fresh pericarpium zanthoxyli schinifolii harvesting, it is desirable to plucked in the case of fine day, plucked when preferably having sunlight, never rainy days or plucked with dew, the fresh pericarpium zanthoxyli schinifolii after harvesting is used for Zanthoxylum essential oil in 24h and processed, to ensure the color and luster of Zanthoxylum essential oil and pure flavor；
(2) fresh pericarpium zanthoxyli schinifolii removes the fruit that goes rotten, then the impurity such as spot, the dust on fresh pericarpium zanthoxyli schinifolii surface are removed through spray washing by selecting；Then the moisture of fresh pericarpium zanthoxyli schinifolii remained on surface is blown off in order to which the oil immersion of fresh pericarpium zanthoxyli schinifolii carries using industrial powerful fan (power 3KW)；Then the fresh pericarpium zanthoxyli schinifolii surface most of moisture of short time hot-air seasoning, cleaned, dry after fresh pericarpium zanthoxyli schinifolii produced for Zanthoxylum essential oil；
(3) the low side input cleaning from thread mixing delivery chute, the fresh pericarpium zanthoxyli schinifolii after drying, with 100 DEG C of the one-level rapeseed oil progress adverse current mixing of high-end input, the mass ratio of pericarpium zanthoxyli schinifolii and one-level rapeseed oil is 1:2, extraction time 10min, referring to example 3 below -4, extraction temperature, time are suitably adjusted, correspondingly can influence to study caused by the fragrance on resulting fresh green zanthoxylum oil, numb taste degree and color and luster.Zanthoxylum essential oil is pumped into temporary storage tank from the low side output of thread mixing delivery chute, Zanthoxylum essential oil holding vessel storage 5 days or so is passed through after being cooled to normal temperature, the limpid Zanthoxylum essential oil in upper strata is extracted through 200 mesh, 3 layers of Bag filter, is filtrated to get the Zanthoxylum essential oil of clear through plate and frame filter after；
(4) in the top of thread mixing delivery chute stainless steel cage is about installed at 15cm, power 3KW industrial exhaust fan is installed above stainless steel cage, for collecting a large amount of vapor and volatilization oil vapour of the surface that thread mixing delivery chute is resulted from when extracting fresh pericarpium zanthoxyli schinifolii, it is pumped into drainer and is condensed into liquid and further cools down；
(5) 0 DEG C of frozen water is passed through in the interlayer of drainer, so that forming mixing liquid after vapor and volatilization oil vapour rapid condensation flows to condensation pot bottom；
(6) due to volatile oil, condensed water density variation, condensed water is in tank bottom layer, and volatile oil (pepper aroma essential oil) is below upper strata；Through 24 hours natural subsidences, condensed water was clearly layered with volatile oil, and water and volatile oil are separated after bleeding off bottom condensed water, obtains thick pepper aroma essential oil；
(7) thick volatile oil is further separated by decanter type disc separator, obtains pepper aroma essential oil；Further, then the pepper aroma essential oil of gained is returned to insert in the Zanthoxylum essential oil that step (3) is produced and carries out blending.
The Zanthoxylum essential oil fragrance that embodiment 2 is produced is strong, moderate in dark green, numb taste；Pepper aroma essential oil quality and outward appearance are stable.In the present embodiment, for the fresh pericarpium zanthoxyli schinifoliis of every 100kg, 200kg rapeseed oils are used, extracted through 100 DEG C, 10min, about 2.8kg pepper aroma essential oils are collected, through high effective liquid chromatography for measuring, its Chinese prickly ash main flavor component content is limonene 5.3wt%, linalool 18.1wt%；The pepper aroma essential oil fragrant of acquisition is long, numb lightly seasoned.
Embodiment 3
The fresh zanthoxylum oil fragrance flavor substance recovery of the present embodiment is carried out using the method for embodiment 2 and Zanthoxylum essential oil blending, difference are：In step (3), used vegetable seed oil temperature is 150 DEG C, using the time that rapeseed oil is extracted to Chinese prickly ash as 8min.
The Zanthoxylum essential oil fragrance that embodiment 3 is produced is fine, moderate in yellow green, numb taste, but then poor compared with Example 2.This is primarily due to as oil temperature improves, although extracting efficiency has been lifted, but under high oil temperature, the perfume (or spice), the volatilization of leprosy taste material composition in Chinese prickly ash are more, and chlorophyll is destroyed under high-temperature condition, influences product color.
In the present embodiment, for the fresh pericarpium zanthoxyli schinifoliis of every 100kg, 200kg rapeseed oils are used, extracted through 150 DEG C, 8min, about 3.4kg pepper aroma essential oils are collected, through high effective liquid chromatography for measuring, its main flavor component content is limonene 4.1wt%, linalool 14.3wt%；The pepper aroma essential oil fragrant of acquisition is pure, numb taste is denseer compared with Example 2.
It can be seen from the result of the present embodiment, the temperature of extraction rapeseed oil is higher, and the aromatic substance to be volatilized by Chinese prickly ash is more, and the pepper aroma essential oil being collected into is also more；The amount that amide-type spicy components in Chinese prickly ash evaporate increases, therefore numb taste strengthens.
Embodiment 4
The fresh zanthoxylum oil fragrance flavor substance recovery of the present embodiment is carried out using the method for embodiment 2 and Zanthoxylum essential oil blending, difference are：In step (3), used vegetable seed oil temperature is 200 DEG C, using the time that rapeseed oil is extracted to Chinese prickly ash as 5min.
The Zanthoxylum essential oil green grass or young crops fragrance that embodiment 4 is produced is thin out, moderate in yellow (no dark green), numb taste, and quality is worse compared with the Zanthoxylum essential oil that embodiment 1 and embodiment 2 are produced.This is primarily due to, 200 DEG C of high oil temperatures, although extracting efficiency is lifted, under too high oil temperature, perfume (or spice), leprosy taste material composition in Chinese prickly ash largely volatilize, and in the case of too high oil temperature, chlorophyll is influenceed product color by heavy damage.
In the present embodiment, for the fresh pericarpium zanthoxyli schinifoliis of every 100kg, using 200kg rapeseed oils, extracted through 200 DEG C, 5min, collect about 3.8kg pepper aroma essential oils, through high effective liquid chromatography for measuring, its main flavor component content is limonene 3.5%, linalool 12%；The pepper aroma essential oil fragrant of acquisition is entrained with stir-baked PERICARPIUM ZANTHOXYLI fragrance not as good as embodiment 2 and embodiment 3；Numb taste is slightly dense compared with embodiment 2 and embodiment 3.It can be seen from the result of the present embodiment, extraction is further raised with vegetable seed oil temperature, and the aromatic substance to be volatilized by Chinese prickly ash further increases, and the pepper aroma essential oil being collected into also increases；The amount that amide-type spicy components in Chinese prickly ash evaporate increases, therefore numb taste further enhances.
In the present embodiment, when oil temperature is up to 200 DEG C, the fresh pericarpium zanthoxyli schinifolii oil immersion time can not be long, and otherwise Chinese prickly ash can be charred, and the Zanthoxylum essential oil for causing to produce is charred taste；In the case where extraction time is no more than 5min, the Zanthoxylum essential oil obtained has light stir-baked PERICARPIUM ZANTHOXYLI fragrance.
Claims (10)
1. a kind of method for being reclaimed to fresh zanthoxylum oil fragrance flavor substance, methods described bag
Include following steps：
(1) the fresh pericarpium zanthoxyli schinifolii of raw material is prepared；
(2) the fresh pericarpium zanthoxyli schinifolii of step (1) is extracted with edible vegetable oil, obtains extraction flower
Green pepper oil；
(3) caused vapor in step (2) and the volatile oil escaped therewith are collected；
(4) make mixture rapid condensation collected in step (3), obtain condensing mixt；
And
(5) water-oil separating is carried out to the condensing mixt obtained in step (4), collects oil phase production
Product.
2. the method for claim 1, wherein the step (1) includes following operation：
High-quality fresh pericarpium zanthoxyli schinifolii is plucked, the fresh pericarpium zanthoxyli schinifolii is used to process fresh zanthoxylum oil in 24h；
The fresh pericarpium zanthoxyli schinifolii is selected, mildew and rot fruit is removed and carries out spray washing；
The residual moisture on fresh pericarpium zanthoxyli schinifolii surface is blown away with fan, fresh green grass or young crops is then removed by hot-air seasoning
Chinese prickly ash surface residual moisture.
3. method as claimed in claim 1 or 2, wherein, the step (2) includes：
The fresh pericarpium zanthoxyli schinifolii obtained from the low side input step (1) of thread mixing delivery chute, and make its with
100-200 DEG C of edible vegetable oil of high-end input carries out adverse current mixing and extracted, and extraction time is
5-10min。
4. such as the method any one of claim 1-3, wherein, the step (3) includes：
Stainless steel cage is installed at the top 10-30cm of step (2) the thread mixing delivery chute,
Industrial exhaust fan is installed above stainless steel cage, the power of the exhaust fan preferably >=3KW, from
And the top of thread mixing delivery chute is extracted caused by fresh pericarpium zanthoxyli schinifolii by the industrial exhaust fan
Vapor and volatilization oil vapour are pumped into drainer.
5. such as the method any one of claim 1-4, wherein, the step (4) includes：
Condensed water, preferably 0 DEG C of frozen water are passed through in the interlayer of drainer, so that step (3) is collected
Vapor and volatile oil steam generation rapid condensation, formed mixing liquid flow to the drainer bottom
Portion, obtain the condensing mixt.
6. such as the method any one of claim 1-5, wherein, the step (5) includes：
The condensing mixt is stood into 18-24 hours, until lower floor's aqueous phase is clearly divided with volatile oil
Layer, lower floor's aqueous phase is discarded, obtain the oil water mixture based on upper oil phase；Then, one is entered
Step carries out water-oil separating by disc separator to the oil water mixture, obtains oil-soluble fresh flower
The fragrant flavor substance of green pepper oil.
7. such as the method any one of claim 1-6, wherein, the edible oil is corn
Oil, rapeseed oil and/or soybean oil.
8. the fresh zanthoxylum oil fragrance flavor substance prepared by the method described in claim 1-7.
9. a kind of Zanthoxylum essential oil, the Zanthoxylum essential oil passes through the fresh zanthoxylum oil described in claim 8 is fragrant
Flavor substance, which returns, to be added into extraction Zanthoxylum essential oil and prepares.
10. a kind of device for being reclaimed to fresh zanthoxylum oil fragrance flavor substance, described device
Including：Motor, thread mixing delivery chute, stainless steel cage and drainer, it is characterised in that：
The thread mixing delivery chute slant setting, it is internal have can by along with the spiral
The auger conveyor (2) that the parallel rotary shaft of blending transportation groove is rotated and submits material upwards,
And the auger conveyor (2) is driven it is rotated around the rotary shaft by the motor (1)；
The stainless steel cage (6) is installed on above the thread mixing delivery chute, and fresh flower is produced for collecting
Caused vapor and the pepper aroma essential oil composition escaped therewith and it is delivered to described cold during green pepper oil
Solidifying tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610525279.4A CN107586610B (en) | 2016-07-06 | 2016-07-06 | Method and device for recycling aromatic flavor substances of fresh pricklyash peel oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610525279.4A CN107586610B (en) | 2016-07-06 | 2016-07-06 | Method and device for recycling aromatic flavor substances of fresh pricklyash peel oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107586610A true CN107586610A (en) | 2018-01-16 |
| CN107586610B CN107586610B (en) | 2024-06-21 |
Family
ID=61045053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610525279.4A Active CN107586610B (en) | 2016-07-06 | 2016-07-06 | Method and device for recycling aromatic flavor substances of fresh pricklyash peel oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107586610B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108165363A (en) * | 2018-02-07 | 2018-06-15 | 成都市新兴粮油有限公司 | A kind of preparation process of low color-value giving off a strong fragrance rapeseed oil |
| CN110699184A (en) * | 2019-11-08 | 2020-01-17 | 重庆创园生物科技有限公司 | A kind of pepper essential oil, water extraction method and system |
| CN113854365A (en) * | 2021-10-15 | 2021-12-31 | 四川森鲜生物科技有限公司 | Rattan pepper aromatic oil preparation facilities |
| CN115678676A (en) * | 2023-01-05 | 2023-02-03 | 山东鲁花集团有限公司 | Flavored diglyceride oil and preparation method thereof |
| CN118126774A (en) * | 2024-03-19 | 2024-06-04 | 中粮营养健康研究院有限公司 | Preparation method of flavor vegetable oil |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053259A (en) * | 1990-01-13 | 1991-07-24 | 赵经 | The reparation technology method of flavouring oil |
| CN1119073A (en) * | 1994-09-18 | 1996-03-27 | 韩城市农业技术推广站 | Chinese prickly ash extract and producing process thereof |
| CN1490389A (en) * | 2003-03-02 | 2004-04-21 | 汉源三九黎红食品有限公司 | Pepper oil, preparing method thereof and producing apparatus therefor |
| CN1570050A (en) * | 2004-05-08 | 2005-01-26 | 西南农业大学 | Fresh green zanthoxylum oil production process |
| CN101011138A (en) * | 2007-02-09 | 2007-08-08 | 成都珪一食品开发有限公司 | Fresh-keeping green wild pepper production process |
| CN102334578A (en) * | 2011-09-08 | 2012-02-01 | 天宁香料（江苏）有限公司 | Method for extracting plant herbal tea concentrate |
| CN104365878A (en) * | 2013-08-15 | 2015-02-25 | 四川帅青花椒开发有限公司 | Method for producing fresh zanthoxylum oil |
-
2016
- 2016-07-06 CN CN201610525279.4A patent/CN107586610B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053259A (en) * | 1990-01-13 | 1991-07-24 | 赵经 | The reparation technology method of flavouring oil |
| CN1119073A (en) * | 1994-09-18 | 1996-03-27 | 韩城市农业技术推广站 | Chinese prickly ash extract and producing process thereof |
| CN1490389A (en) * | 2003-03-02 | 2004-04-21 | 汉源三九黎红食品有限公司 | Pepper oil, preparing method thereof and producing apparatus therefor |
| CN1570050A (en) * | 2004-05-08 | 2005-01-26 | 西南农业大学 | Fresh green zanthoxylum oil production process |
| CN101011138A (en) * | 2007-02-09 | 2007-08-08 | 成都珪一食品开发有限公司 | Fresh-keeping green wild pepper production process |
| CN102334578A (en) * | 2011-09-08 | 2012-02-01 | 天宁香料（江苏）有限公司 | Method for extracting plant herbal tea concentrate |
| CN104365878A (en) * | 2013-08-15 | 2015-02-25 | 四川帅青花椒开发有限公司 | Method for producing fresh zanthoxylum oil |
Non-Patent Citations (1)
| Title |
|---|
| 杨寿涛: "浓缩果蔬汁生产中香精回收装置和技术", 饮料工业, no. 02, pages 43 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108165363A (en) * | 2018-02-07 | 2018-06-15 | 成都市新兴粮油有限公司 | A kind of preparation process of low color-value giving off a strong fragrance rapeseed oil |
| CN110699184A (en) * | 2019-11-08 | 2020-01-17 | 重庆创园生物科技有限公司 | A kind of pepper essential oil, water extraction method and system |
| CN113854365A (en) * | 2021-10-15 | 2021-12-31 | 四川森鲜生物科技有限公司 | Rattan pepper aromatic oil preparation facilities |
| CN115678676A (en) * | 2023-01-05 | 2023-02-03 | 山东鲁花集团有限公司 | Flavored diglyceride oil and preparation method thereof |
| CN115678676B (en) * | 2023-01-05 | 2023-03-28 | 山东鲁花集团有限公司 | Flavored diglyceride oil and preparation method thereof |
| CN118126774A (en) * | 2024-03-19 | 2024-06-04 | 中粮营养健康研究院有限公司 | Preparation method of flavor vegetable oil |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107586610B (en) | 2024-06-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107586610A (en) | Method and apparatus for being reclaimed to fresh zanthoxylum oil fragrance flavor substance | |
| CN206143154U (en) | A device for being directed at fragrant flavor material of flower any of several hot spice plants oil is retrieved | |
| Schmidt | Production of essential oils | |
| Vossen | Olive oil: history, production, and characteristics of the world's classic oils | |
| CN102807918B (en) | Original-fragrant camellia oil rich in active components and producing method thereof | |
| Becker | Solvent extraction of soybeans | |
| CN103289818A (en) | 37-Stage cold pressing process | |
| CN109984207A (en) | Chilli oil and preparation method thereof | |
| CN103497824A (en) | Technology for preparing walnut oil | |
| CN107114533A (en) | A kind of instant coffee and preparation method thereof | |
| US6158591A (en) | Method and apparatus for extracting plant resins | |
| CN1490389A (en) | Pepper oil, preparing method thereof and producing apparatus therefor | |
| Board | The Complete Technology Book of Essential Oils (Aromatic Chemicals) Reprint-2011 | |
| CN209089960U (en) | A kind of passion fruit seed separator | |
| CN211057059U (en) | Continuous extraction tank for spice | |
| CN106260109A (en) | fresh zanthoxylum oil low-temperature production process | |
| CA2321815C (en) | Method and apparatus for extracting plant resins | |
| JPH0297353A (en) | Extraction of essence in tea leaf and essence of tea | |
| CN113736566B (en) | Sweet essence extraction method and extraction device thereof | |
| Vossen | Olive oil production | |
| CN1040453C (en) | Process for removing cotton phenol from cotton-seed kernel slices | |
| CN107581571A (en) | Zanthoxylum essential oil processing byproduct crosses the recovery method of oil bloom green pepper | |
| CN206776663U (en) | A kind of equipment that flavour and fragrance substance production flavored oils are extracted from spice | |
| JP4192215B2 (en) | Method for separating pulp and seeds in fruits | |
| CN101049149A (en) | Liquid flavoring oil for roasted mutton and production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |