It is a product that extracts aroma and taste substances from Chinese pepper in edible vegetable oil.
Light yellow-green or yellow oily liquid, with crystalline precipitates, with the peculiar aroma and numb taste of Chinese pepper.
- Refractive index (20℃) 1.4710～1.4890
- Relative density (20℃) 0.9200～0.9400
- Acid value mg .KOH/g≤ 4.0 (refer to crude vegetable oil in the national standard for edible vegetable oil)
- Arsenic (as As) ≤ 2ppm
- heavy metals (calculated as Pb) ≤ 1ppm
- The hemp taste is heavy, the pepper fragrant is strong, and the numbness index is digitized;
- Use seasoning oils are used in foods that need to highlight the numb taste and aroma. Can enhance the flavor of food
- Mainly used in: Sichuan cuisine, cold dishes, pasta, rice noodles, hot pot.
Preparation method of pepper oil
The commonly referred to as prickly ash oil, prickly ash seed oil and prickly ash essential oil are completely different.
The oil extracted from pepper seeds by pressing or solvent extraction is called pepper seed oil, and then refined into edible pepper seed oil.
Zanthoxylum bungeanum essential oil is produced by organic solvent extraction or supercritical extraction of Zanthoxylum bungeanum. Generally, it cannot be eaten directly. It needs to be diluted into Zanthoxylum bungeanum oil in an appropriate proportion with edible vegetable oil before it can be used as a seasoning oil.
Pepper oil is mainly prepared by the following methods
Oil soluble method, oil immersion method, oil shower method
Oil-soluble method, oil-immersed method, and oil-drenched method are the traditional methods of producing pepper oil, which are used by most domestic pepper oil factories. The method is: directly put the pepper in the hot edible vegetable oil and seal it, or put the pepper in a container with a hole smaller than the diameter of the pepper, and slowly pour the hot edible vegetable oil into the container to fry out its fragrance and make the effective ingredients Dissolve it in the oil to get the pepper oil.
The limitations of the above method are relatively large, mainly because the oil temperature is not easy to grasp. If the temperature is too high, the aroma and hemp components in the pepper are easy to volatilize, decompose and lose. If the oil temperature is too low, the water is not easy to separate, which will easily lead to the rancidity of the oil, and the active ingredients cannot be fully dissolved, and only part of it enters the oil, resulting in waste and high product costs, and lack of market competitiveness. Secondly, there are disadvantages such as low production efficiency, high labor intensity, and poor sanitary conditions.
Use petroleum ether with a boiling point of 60-70°C as the solvent, and repeatedly extract Zanthoxylum bungeanum essential oil to obtain Zanthoxylum bungeanum essential oil, which is then heated and mixed with edible vegetable oil to produce Zanthoxylum bungeanum oil. This method also has drawbacks. First, the problem of solvent residues leads to impure product aromas. The second is that the volatilization of the solvent during the heating process increases the cost of the product invisibly and causes a certain degree of pollution to the atmospheric environment.
Supercritical CO2 extraction method
Using liquid CO2 to extract the effective ingredients in the pepper, which is the pepper essential oil, and then mixed with edible vegetable oil. This method is more advanced and the quality of the pepper oil produced is better.
But it has the following shortcomings
During the picking season, the amount of fresh peppers processed by this method is limited. The temperature of this method is 35-40°C, the extraction time is long, and the daily processing volume is not large, so this method is not suitable for large-scale production of pepper in the rush to harvest season.
When used to extract fresh pepper, the pepper peel and the pepper seeds need to be crushed or pressed into pieces. Because the oil contained in the pepper seeds has a high acid value and a bitter taste, it is easy to increase the acid value of the product and change the flavor.
The production conditions and corresponding labor protection measures are strict and require expensive and specialized equipment, so the application of this method is limited.
Divided into hot pressing method and improved cold pressing method. The hot pressing method easily leads to the loss of aroma and taste substances in Zanthoxylum bungeanum. At present, domestic manufacturers have used a kind of invention patent technology similar to physical cold pressing to produce pepper oil, which has certain practicability, novelty and creativity.
In addition, there are distillation methods and boiling methods to prepare pepper oil, but they have been eliminated.
Due to differences in the origin, picking time, and production process of pepper, the acid value, volatile matter, color and other indicators of pepper oil are different.