阅读说明：本技术 味道鲜美且香气自然醇厚的藤椒油及其制备方法和应用 (Rattan pepper oil with delicious taste and natural and mellow fragrance, and preparation method and application thereof ) 是由 柏战 于 2021-08-16 设计创作，主要内容包括：本发明提供一种味道鲜美且香气自然醇厚的藤椒油及其制备方法和应用,属于藤椒油制备技术领域,所述制备方法是取冷萃藤椒油先经离心后,再经滤布/滤纸进行过滤,得过滤后的冷萃藤椒油,再取1～4wt%过滤后的冷萃藤椒油与3～5wt%天然薄荷脑和余量的植物油混匀,制得所述味道鲜美且香气自然醇厚的藤椒油。本发明通过合理配伍,在藤椒油中添加天然薄荷脑,天然薄荷脑能够更大程度的激发出藤椒油中精油麻素的鲜香口感,并且天然薄荷脑中的薄荷醇与精油麻素配合时,能够增加藤椒油进入口中带来的味觉层次感,增加藤椒油的厚重度。(The invention provides delicious rattan pepper oil with natural and mellow fragrance, and a preparation method and application thereof, and belongs to the technical field of rattan pepper oil preparation. According to the invention, through reasonable compatibility, the natural menthol is added into the zanthoxylum schinifolium oil, the natural menthol can excite the fresh and fragrant taste of the essential oil ephedrine in the zanthoxylum schinifolium oil to a greater extent, and the menthol in the natural menthol and the essential oil ephedrine can increase the taste layering brought by the entrance of the zanthoxylum schinifolium oil and increase the thickness of the zanthoxylum schinifolium oil when being matched.)

1. The rattan pepper oil with delicious taste and natural and mellow aroma is characterized in that the raw materials for preparing the effective components of the rattan pepper oil with delicious taste and natural and mellow aroma comprise: 3-5 wt% of natural menthol, 1-4 wt% of cold-extracted rattan pepper oil and the balance of vegetable oil.

2. The rattan pepper oil with delicious taste and natural and mellow aroma as claimed in claim 1, wherein the preparation method of the cold-extracted rattan pepper oil comprises the following specific steps:

1) mixing rattan pepper with water, crushing, and squeezing to obtain juice and residue;

2) adding water into the residue for leaching to obtain an extract;

3) and mixing the juice and the extract, and performing water-oil separation to obtain the cold-extracted zanthoxylum schinifolium oil.

3. The rattan pepper oil with delicious taste and natural and mellow fragrance according to claim 2, wherein in the step 2), the leaching pressure is 0.6-1 MPa, the temperature is less than or equal to 40 ℃, and the time is 20-40 min.

4. The rattan pepper oil with delicious taste and natural and mellow aroma according to claim 2 or 3, wherein the temperature of water in step 1) is less than or equal to 40 ℃.

5. The zanthoxylum piperitum oil with delicious taste and natural and mellow fragrance according to claim 2 or 3, wherein in the step 1), the weight ratio of zanthoxylum piperitum to water is 1: 0.8 to 1.5.

6. The rattan pepper oil with delicious taste and natural and mellow aroma according to claim 2 or 3, wherein in step 2), the weight ratio of the residue to water is 1: 1 to 2.

7. The method for preparing the rattan pepper oil with delicious taste and natural and mellow fragrance as claimed in any one of claims 1 to 6, characterized in that the cold-extracted rattan pepper oil is centrifuged and then filtered by filter cloth/filter paper, and the obtained cold-extracted rattan pepper oil capable of flowing naturally is fully and uniformly mixed with natural menthol and vegetable oil, so that the rattan pepper oil with delicious taste and natural and mellow fragrance is obtained.

8. The method for preparing rattan pepper oil with delicious taste and natural and mellow fragrance as claimed in claim 7, wherein the aperture of the filter cloth/filter paper is 1000-1500 meshes.

9. The method for preparing zanthoxylum schinifolium oil according to claim 7 or 8, wherein the rotation speed of centrifugation is 1000-2000 r/min, and the time is 10-20 min.

10. The use of the delicious and naturally mellow flavored zanthoxylum oil of any one of claims 1 to 6 directly sprayed onto the surface of a food.

Technical Field

The invention relates to preparation of zanthoxylum schinifolium oil, in particular to zanthoxylum schinifolium oil with delicious taste and natural and mellow aroma, and a preparation method and application thereof.

Background

The Zanthoxylum schinifolium etzucc is known as Zanthoxylum schinifolium et zucc, is called Zanthoxylum schinifolium et zucc for short, is called Zanthoxylum schinifolium and Zanthoxylum piperitum, is a Zanthoxylum schinifolium (Zanthoxylum) Zanthoxylum bungeanum of Rutaceae, and is one kind of green Zanthoxylum bungeanum. The rattan pepper oil prepared from the rattan pepper has fresh and cool color and taste, strong spicy flavor, lingering spicy flavor and no choking smell. In the process of stirring and preparing cold dishes, the zanthoxylum schinifolium oil is added, so that the flavor of the zanthoxylum schinifolium oil is better and full-bodied, and the zanthoxylum schinifolium oil can also be used in noodles and dipping materials.

In the preparation process of the zanthoxylum schinifolium oil, a high-temperature frying manufacturing process is usually adopted, however, the high-temperature frying process is easy to cause the zanthoxylum schinifolium oil to be oxidized and destroy the nutritional ingredients in the zanthoxylum schinifolium oil, and the high temperature can also cause a large amount of volatile substances in the zanthoxylum schinifolium oil to be volatilized and lost, so that the prepared zanthoxylum schinifolium oil is stale, and the taste and the quality guarantee period of the zanthoxylum schinifolium oil are influenced.

The Chinese patent application 201711277500.X discloses a high-tingling-degree water-soluble fresh pepper tingling crystal with fresh pepper flavor and a preparation method thereof, wherein the fresh pepper tingling crystal is prepared by removing impurities from fresh peppers, squeezing, centrifuging, continuously emulsifying, filtering and precipitating. According to the method, the rattan pepper is used as a raw material, emulsification is not carried out, the rattan pepper oil is directly filtered, although the fresh, fragrant and natural flavor of the rattan pepper can be reserved to a great extent, the taste of the prepared rattan pepper oil is still different from that of the rattan pepper which is directly eaten, the rattan pepper oil is not delicious enough, thin in fragrance and thick enough, the prepared rattan pepper oil is large in sediment and poor in liquidity and is not suitable for industrial application, particularly for the currently popular rattan pepper flour manufacturers, cost can be greatly increased due to the use of the rattan pepper oil, the rattan pepper oil cannot be directly sprayed on the surface of a cake, the rattan pepper flavor of the rattan pepper flour prepared by spraying the oil after dilution can be reduced, and meanwhile, black spot-like impurities can be carried on the surface of a surface body to influence the attractiveness of the flour cake.

Disclosure of Invention

Aiming at the problems, the invention provides the zanthoxylum piperitum oil which is delicious in taste and natural and mellow in fragrance, and the preparation method and the application thereof.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

the raw materials for preparing the effective components of the rattan pepper oil with delicious taste and natural and mellow fragrance comprise: 3-5 wt% of natural menthol, 1-4 wt% of cold-extracted rattan pepper oil and the balance of vegetable oil.

Further, the preparation method of the cold-extracted zanthoxylum oil comprises the following specific steps:

1) mixing rattan pepper with water, crushing, and squeezing to obtain juice and residue;

2) adding water into the residue for leaching to obtain an extract;

3) and mixing the juice and the extract, and performing water-oil separation to obtain the cold-extracted zanthoxylum schinifolium oil.

Further, in the step 2), the pressure of leaching is 0.6-1 MPa, the temperature is less than or equal to 40 ℃, and the time is 20-40 min.

Further, in the step 1), the temperature of water is less than or equal to 40 ℃.

Further, in the step 1), the weight ratio of the zanthoxylum piperitum to the water is 1: 0.8 to 1.5.

Further, in the step 2), the weight ratio of the residue to water is 1: 1 to 2.

The preparation method of the rattan pepper oil with delicious taste and natural and mellow fragrance comprises the steps of centrifuging cold-extracted rattan pepper oil, filtering by using filter cloth/filter paper, and fully and uniformly mixing the obtained cold-extracted rattan pepper oil capable of flowing naturally, natural menthol and vegetable oil to obtain the rattan pepper oil with delicious taste and natural and mellow fragrance.

Furthermore, the aperture of the filter cloth/filter paper is 1000-1500 meshes.

Furthermore, the rotating speed of the centrifugation is 1000-2000 r/min, and the time is 10-20 min.

The rattan pepper oil with delicious taste and natural and mellow fragrance is directly sprayed on the surface of food.

The rattan pepper oil with delicious taste and natural and mellow fragrance, the preparation method and the application thereof have the beneficial effects that:

the cold-extracted rattan pepper oil is prepared in a cold extraction mode, so that the fresh and fragrant taste of the rattan pepper can be retained to the greatest extent;

according to the invention, through reasonable compatibility, the natural menthol is added into the zanthoxylum schinifolium oil, the fresh and fragrant taste of the essential oil ephedrine in the zanthoxylum schinifolium oil can be excited to a greater extent by the natural menthol, and when the menthol in the natural menthol is matched with the essential oil ephedrine, the taste layering brought by the entrance of the zanthoxylum schinifolium oil can be increased, and the thickness of the zanthoxylum schinifolium oil is increased;

according to the invention, by adding the natural menthol with a proper proportion, the use amount of the cold-extracted rattan pepper oil can be reduced, the fresh and fragrant taste of the rattan pepper oil is not reduced, and the fresh and fragrant taste of the rattan pepper oil is enhanced, so that the fresh and fragrant taste of the rattan pepper oil prepared by the invention is obviously superior to that of the direct cold-extracted rattan pepper oil;

according to the invention, the natural menthol and the cold-extracted rattan pepper oil in a reasonable ratio are added, and the antioxidant activity and the preservative effect of the natural menthol and the rattan pepper are fully utilized, so that the antioxidant activity and the preservative effect of the natural menthol and the rattan pepper are mutually superposed, and the quality guarantee period of the rattan pepper oil is effectively prolonged while the taste of the prepared rattan pepper oil is increased; the shelf life of the zanthoxylum schinifolium oil prepared by the invention is obviously longer than that of cold-extracted zanthoxylum schinifolium oil;

according to the invention, the vegetable oil is added, so that the liquidity of the zanthoxylum schinifolium oil is improved, the zanthoxylum schinifolium oil is suitable for being sprayed on the surface of food, and the production cost of the zanthoxylum schinifolium oil can be reduced;

according to the invention, by selecting proper centrifugal conditions and filtering conditions, adhesive particle precipitates in the cold-extracted zanthoxylum oil (the precipitates are difficult to separate from the zanthoxylum oil) are effectively removed, the fluidity of the cold-extracted zanthoxylum oil is increased, and the food prepared by oil injection of the zanthoxylum oil disclosed by the invention is more beautiful.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.

Example 1 preparation method of Zanthoxylum piperitum oil with delicious taste and natural and mellow fragrance

The embodiment is a preparation method of rattan pepper oil with delicious taste and natural and mellow fragrance, which comprises the following steps in sequence:

1) cleaning fresh zanthoxylum schinifolium fruits, drying in the air, and removing impurities and defective fresh zanthoxylum schinifolium fruits to obtain the impurity-removed fresh zanthoxylum schinifolium fruits;

mixing the impurity-removed fresh zanthoxylum schinifolium fruits with 1 time of water with the temperature of 30 ℃, flattening by using a double-roller crusher, and then pumping into an extruder for squeezing to obtain juice and residues;

2) adding 2 times of water at 30 deg.C into the residue, and leaching under 0.8MPa and 30 deg.C for 30min to obtain extractive solution;

3) mixing the juice and the extractive solution, standing for 6 hr for layering, separating phases, filtering the obtained oil phase to remove water, and collecting cold-extracted Zanthoxylum oil labeled as M1. Wherein, the water phase obtained by phase separation can be recycled.

4) Centrifuging cold-extracted rattan pepper oil M1 for 20min at the rotation speed of 1500r/min to remove part of precipitated particulate precipitates, and filtering with 1500-mesh filter cloth/filter paper by natural flow to remove adhesive particulate precipitates to obtain filtered cold-extracted rattan pepper oil, wherein the filtered cold-extracted rattan pepper oil has good natural flowability and low viscosity, and is beneficial to the later oil injection process;

adding 3kg of filtered cold-extracted zanthoxylum schinifolium oil and 3kg of natural menthol into 94kg of vegetable oil, and fully stirring and uniformly mixing to obtain the zanthoxylum schinifolium oil with delicious taste and natural and mellow fragrance, which is marked as N1. It should be noted that the vegetable oil in the present invention refers to a common vegetable oil in daily life, and usually soybean oil, palm oil, coconut oil or sunflower oil is used, and in this embodiment, soybean oil is used.

Example 2-6 method for producing Zanthoxylum piperitum oil with delicious taste and natural and mellow fragrance

Examples 2 to 6 are methods for preparing rattan pepper oil with delicious taste and natural and mellow fragrance, which are substantially the same as example 1 except for differences in process parameters, and are specifically shown in table 1:

TABLE 1 summary of the process parameters of examples 2 to 6

The contents of the other portions of examples 2 to 6 are the same as those of example 1.

Example 7 application of Zanthoxylum piperitum oil with delicious taste and natural and mellow fragrance

The rattan pepper oil with delicious taste and natural and mellow fragrance prepared in the embodiments 1 to 6 is respectively put into a simple food-grade spray tank, sprayed into mist and attached to the surface of an instant noodle cake to prepare rattan pepper noodles, and the rattan pepper noodles are marked as TN 1-TN 6 in one-to-one correspondence.

Experimental example 1 Properties of Zanthoxylum piperitum oil

Comparative examples 1 to 7 are comparative tests of the preparation and application of the zanthoxylum schinifolium oil with delicious taste and natural and mellow fragrance in example 1, and the differences are that:

in comparative example 1, natural menthol was not added, and the prepared zanthoxylum oil was labeled as DN 1; the prepared zanthoxylum oil DN1 is sprayed on the surface of the cake, and the prepared zanthoxylum surface is marked as DTN 1;

in comparative example 2, 10 wt% of natural menthol was added, and the prepared zanthoxylum oil was labeled as DN 2; the prepared zanthoxylum oil DN2 is sprayed on the surface of the cake, and the prepared zanthoxylum surface is marked as DTN 2;

in comparative example 3, 0.5 wt% of cold-extracted zanthoxylum schinifolium oil is added, and the prepared zanthoxylum schinifolium oil is marked as DN 3; the prepared zanthoxylum oil DN3 is sprayed on the surface of the cake, and the prepared zanthoxylum surface is marked as DTN 3;

in comparative example 4, filter cloth with the aperture of 600 meshes is adopted for filtering, the obtained cold-extracted zanthoxylum oil after filtering has relatively poor fluidity, and the prepared zanthoxylum oil is marked as DN 4; the prepared zanthoxylum oil DN4 is sprayed on the surface of the cake, the prepared zanthoxylum surface is marked as DTN4, and the surface of the cake has slight black spots;

in comparative example 5, filter cloth with the aperture of 2000 meshes is adopted for filtering, and when the filter cloth is filtered to about half, the filter cloth is blocked and can not be continuously filtered;

in the comparative example 6, the centrifugation is carried out at the rotating speed of 500r/min, the centrifugation effect is poor, and the filter cloth is blocked during the subsequent filtration and can not be continuously filtered;

in comparative example 7, the centrifugation time is 5min, the centrifugation effect is poor, and during subsequent filtration, the filter cloth is blocked and can not be continuously filtered;

comparative example 8 zanthoxylum oil was prepared by direct filtration without emulsification according to the method disclosed in the chinese invention patent application 201711277500.X, and then the weight ratio was 3: 97, stirring and mixing the zanthoxylum piperitum oil and the vegetable oil uniformly, wherein the prepared zanthoxylum piperitum oil is marked as DN8, and observation shows that a lot of fine, black and insoluble impurities exist in the zanthoxylum piperitum oil DN8, the fluidity is relatively poor, and the phenomenon of bottle sticking is easy to occur in the oil injection process; the prepared zanthoxylum oil DN8 is sprayed on the surface of the cake, the prepared zanthoxylum surface is marked as DTN8, and black spots are formed on the surface of the cake.

It can be seen that in comparative examples 4 and 8, the prepared zanthoxylum oil DN4 and DN8 contain fine particulate impurities, which affect the aesthetic degree of the finally prepared zanthoxylum noodles; the rattan pepper oil cannot be well prepared according to the process parameters in the comparative examples 5-7, and experimental evaluation on the comparative examples 5-7 is not performed at the later stage.

First) antioxidant effect experiment

The cold-extracted zanthoxylum piperitum oil M1-M6 prepared in examples 1-6, the zanthoxylum piperitum oil N1-N6 with delicious taste and natural and mellow fragrance, and the zanthoxylum piperitum oil DN 1-DN 4 and DN8 (collectively called zanthoxylum piperitum oil samples) prepared in comparative examples 1-4 and 8 were subjected to an antioxidant effect experiment.

And (3) carrying out an accelerated test on the zanthoxylum schinifolium oil sample by adopting a Schaal oven experimental method, placing each zanthoxylum schinifolium oil sample prepared on the same day in an oven, measuring the acid value and the peroxide value of the zanthoxylum schinifolium oil sample at a temperature of 60 +/-1 ℃, respectively measuring the acid value and the peroxide value of the zanthoxylum schinifolium oil sample at intervals, continuously measuring for multiple times, and recording the result. Wherein, the acid value and the peroxide value are respectively determined according to the relevant regulations in the national food safety standard (GB 5009.229-2016); the quality standard of the zanthoxylum schinifolium oil is that the acid value (mg/g) of the zanthoxylum schinifolium oil is less than or equal to 3.0, the peroxide value (meq/kg) is less than or equal to 12.0, the subsequent measurement of a sample is stopped after the quality standard is exceeded, and the specific result is shown in the table 2-3:

TABLE 2 summary of acid value changes (acid value mg/g) for different zanthoxylum oil samples

TABLE 3 summary of peroxide changes (peroxide meq/kg) for different zanthoxylum oil samples

As can be seen from tables 2 and 3, the acid value and peroxide value of the cold-extracted Zanthoxylum piperitum oil M1-M6 and Zanthoxylum piperitum oil DN1 and DN8 are obviously higher than those of Zanthoxylum piperitum oil N1-N6 with delicious taste and natural and mellow fragrance. The experiments show that the rattan pepper oil which is delicious in taste and natural and mellow in fragrance can effectively prolong the shelf life.

According to the Arrhenius equation: k (T +10 ℃ C.) ═ Q₁₀×K(T)，

Get K (60 deg.C) Q-₁₀ ⁴×K(20℃)，

It is known that in general, Q₁₀Substituting 2 into the above equation,

the following can be obtained: k (60 ℃ C.) 16 XK (20 ℃ C.).

According to the numerical values, the quality guarantee period of the rattan pepper oil with delicious taste and natural and mellow fragrance is calculated: 56 (days) × 16 ═ 896 (days) or more, which is two years or more and five months or more after conversion.

In conclusion, the rattan pepper oil which is delicious in taste and natural and mellow in fragrance is prepared by the raw material proportion and the preparation method, the increase of the acid value and the peroxide value can be effectively inhibited, and the quality guarantee period of the rattan pepper oil is prolonged.

Second) trial eating experiment

In goldenrain city area and Yuhua area of Shijiazhuang, 20 chefs which are healthy and have strong resolving power on color, fragrance, taste and shape are selected, sensory evaluation is carried out on rattan pepper oil and rattan pepper powder, blind selection scoring is carried out, each index scoring is 10 points in total, and the specific evaluation method is as follows:

smell and observation are respectively carried out on the zanthoxylum schinifolium oil N1-N6 prepared in examples 1-6 and the zanthoxylum schinifolium oil DN 1-DN 4 and DN8 prepared in comparative examples 1-4 and 8, and the grade and the fragrance of the zanthoxylum schinifolium oil are classified by blind selection.

After the zanthoxylum bungeanum noodles TN 1-TN 6, DTN 1-DTN 4 and DTN8 prepared in examples 1-6, comparative examples 1-4 and comparative example 8 are respectively observed, the zanthoxylum bungeanum noodles are brewed and tasted uniformly, and the appearance and the taste of the zanthoxylum bungeanum noodles are scored by blind selection.

The specific scoring criteria are shown in table 4; after scoring is completed, collecting a scoring table, counting and calculating an average value, wherein specific results are shown in tables 5-6:

TABLE 4 sensory evaluation criteria List

Table 5 rattan pepper oil scoring results summary table

Table 6 summary of rattan pepper powder scoring results

As can be seen from tables 5 and 6, the zanthoxylum bungeanum oil product which is delicious in taste and natural and mellow in fragrance has good appearance and smell, and the zanthoxylum bungeanum flour which is prepared by oil injection by using the zanthoxylum bungeanum oil has good appearance and taste.

It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.