CN1907121A - Zanthoxylum oil production process - Google Patents
Zanthoxylum oil production process Download PDFInfo
- Publication number
- CN1907121A CN1907121A CNA2006100950207A CN200610095020A CN1907121A CN 1907121 A CN1907121 A CN 1907121A CN A2006100950207 A CNA2006100950207 A CN A2006100950207A CN 200610095020 A CN200610095020 A CN 200610095020A CN 1907121 A CN1907121 A CN 1907121A
- Authority
- CN
- China
- Prior art keywords
- oil
- chinese prickly
- prickly ash
- green pepper
- fresh flower
- 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
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 241000949456 Zanthoxylum Species 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 52
- 239000000463 material Substances 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 61
- 239000003921 oil Substances 0.000 claims description 58
- 235000019198 oils Nutrition 0.000 claims description 49
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 35
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 35
- 239000008157 edible vegetable oil Substances 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 10
- 238000005516 engineering process Methods 0.000 claims description 9
- 210000003934 vacuole Anatomy 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000010790 dilution Methods 0.000 claims description 7
- 239000012895 dilution Substances 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 4
- 238000009736 wetting Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 239000000284 extract Substances 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 19
- 235000019634 flavors Nutrition 0.000 description 19
- 239000000047 product Substances 0.000 description 13
- 239000002253 acid Substances 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 11
- 238000000605 extraction Methods 0.000 description 10
- 244000302909 Piper aduncum Species 0.000 description 8
- 235000016761 Piper aduncum Nutrition 0.000 description 8
- 239000000835 fiber Substances 0.000 description 8
- 238000000638 solvent extraction Methods 0.000 description 8
- 235000002566 Capsicum Nutrition 0.000 description 7
- 239000006002 Pepper Substances 0.000 description 7
- 235000017804 Piper guineense Nutrition 0.000 description 7
- 235000008184 Piper nigrum Nutrition 0.000 description 7
- 238000007654 immersion Methods 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
- 239000000341 volatile oil Substances 0.000 description 5
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000005792 Geraniol Substances 0.000 description 2
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940113087 geraniol Drugs 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- -1 isoleucine sulfur Chemical compound 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- KJBJPJYEPGYTJX-ZBRNBAAYSA-N (2s)-2-aminobutanedioic acid;(2s)-pyrrolidine-2-carboxylic acid Chemical compound OC(=O)[C@@H]1CCCN1.OC(=O)[C@@H](N)CC(O)=O KJBJPJYEPGYTJX-ZBRNBAAYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 1
- IUCRWYUHAVDMCU-UHFFFAOYSA-N C1(=CC=C(CC=C)C=C1)OC.C1(=CC=CC=C1)OC Chemical compound C1(=CC=C(CC=C)C=C1)OC.C1(=CC=CC=C1)OC IUCRWYUHAVDMCU-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000002195 soluble material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a process for preparing zanthoxylum oil, which comprises the steps of choosing materials, preparing fresh pricklyash extract, and making the final zanthoxylum oil product. In the making process, no heating step is needed.
Description
Affiliated technical field
The present invention relates to a kind of manufacturing process of flavouring, relate in particular to a kind of production technology of Chinese prickly ash oil.
Background technology
Usually the making of Chinese prickly ash oil is to adopt following method:
1, oily molten method (immersion method, oily pouring method) is the conventional method of producing Chinese prickly ash oil, oily factory uses by domestic most Chinese prickly ashes, its way is: the edible vegetable oil of Chinese prickly ash directly being put into heat seals, perhaps Chinese prickly ash is contained in the container of aperture less than the Chinese prickly ash diameter, slowly drench the edible vegetable oil of heat in the container, explode its fragrance, active ingredient is dissolved in the oil, promptly get Chinese prickly ash oil.
The limitation of said method is bigger, mainly is (120-180 ℃) the bad grasp of oil temperature.If temperature is too high, fragrance and the spicy component in the Chinese prickly ash be volatile, decompose and lose.If oily temperature is low excessively, moisture is not easily separated, causes spoiled by rancid oil or fatly easily, and active ingredient can not fully dissolve, and only has part to enter in the oil, causes waste and product cost higher, the shortage market competitiveness.Secondly, it is low to exist production efficiency, and labour intensity is big, and product loses shortcomings such as aquatic foods.
2, solvent extraction
Select for use boiling point to make solvent, Chinese prickly ash is carried out lixiviate repeatedly, obtain Japan pepper essential oil, heat both to mix with edible vegetable oil then and be Chinese prickly ash oil at 60-70 ℃ benzinum.The method is defectiveness also, and the one, the dissolvent residual problem causes product fragrance impure; The 2nd, the volatilization of solvent increases product cost virtually in the heating process, and atmospheric environment is caused to a certain degree pollution.
3, supercritical CO 2 extraction
The method is advanced: with liquid CO 2 the extracts active ingredients in the Chinese prickly ash is come out, be Japan pepper essential oil, be equipped with edible vegetable oil again and form.Though the Chinese prickly ash oil quality that the method is produced is better, and following defective is arranged: the one, in the Chinese prickly ash picking season, use this method day processing fresh flower green pepper amount limited.This method temperature is 35-40 ℃, and the single extraction time is about 5h, and a day processing maximum is no more than 3 tons, so this method is not suitable for Chinese prickly ash rush-harvest big production in season.The 2nd, when this method is used to extract the fresh flower green pepper, the Chinese prickly ash pericarp be pulverized or compressing tablet together with Chinese prickly ash seed (contain a stand oil in the Chinese prickly ash seed, but its acid value being high and bitter taste arranged), cause that the product acid value increases, local flavor changes to some extent.The 3rd, its working condition and corresponding labour protection measures strict (extraction container belongs to third class(grade) pressure vessel) need expensive and special equipment (about 6,000,000 yuan of the extraction equipment of 3 * 500L), thereby this method are restricted on using.
In addition, also have the way of distillation to produce Chinese prickly ash oil, but this method is eliminated.The traditional frying technological process that adopts makes being fragrant, being bright, taste compound composition and nutrition suffers the high temperature failure loss in the Chinese prickly ash, causes product (Chinese prickly ash oil) with low quality, has peculiar smell concurrently.As 200410022487.x disclosed " bright green wild pepper production process ", adopted high temperature equally.
Summary of the invention
In order to overcome above-mentioned defective, the invention provides the production technology of processing fresh zanthoxylum oil under a kind of normal temperature and pressure:
A, select materials: the fresh flower green pepper is plucked, and cleans, and divides;
B, preparation fresh flower green pepper essence: under the normal temperature and pressure, mix, carry out scum juice with the oil vacuole of the broken Chinese prickly ash pericarp of squeezer strand and separate, with oil-water separator juice is carried out water-oil separating again by weight fresh flower green pepper 3～10 edible vegetable oils 1～10 proportioning;
C, preparation fresh zanthoxylum oil: the fresh flower green pepper essence of second step is taken off through 50～150 orders assorted, Chinese prickly ash smart with edible vegetable oil by weight 1: 1～10 dilutions, again through the smart filter of 3～10 microns millipore filter, divide a bottle can to get final product.
For better effect: a step is divided the thickness of fresh flower green pepper less than 6cm.
Juice after scum juice separates in the b step carries out water-oil separating at 2h with interior.
According to the Chinese prickly ash maturity, 0～3% the water that adds fresh flower green pepper weight carries out wetting, adds edible vegetable oil again and mixes in the b step.
Do not twist brokenly the Chinese prickly ash seed in the b step squeezer expressing process.
The method is brought following effect:
1, product quality is excellent, and is nutritious.
The pericarp of fresh flower green pepper mainly contains volatile oil, alkaloid, acid amides, lignanoid, cumarin and aliphatic acid etc. and all contains volatile oil, and contain different anisole (estragol) in the oil and hold together geraniol (geraniol) etc., and contained nutritious, contain in per 100 grams:
| The composition title | Content | The composition title | Content | The composition title | Content |
| Edible energy (kilojoule) carbohydrate (gram) ash (gram) retinol (milligram) niacin (milligram) a-E calcium (milligram) sodium (milligram) zinc (milligram) manganese (milligram) | 100 1079 66.5 6.9 0 1.6 1.16 639 47.4 1.9 3.33 | Moisture (gram) protein (gram) dietary fiber (gram) vitamin A (milligram) thiamine (microgram) vitamin C (milligram) (β-γ)-E phosphorus (milligram) magnesium (milligram) selenium (microgram) iodine (milligram) | 11 6.7 28.7 23 0.12 0 1.24 69 111 1.96 13.7 | Energy (kilocalorie) fat (gram) cholesterol (milligram) carrotene (milligram) riboflavin (milligram) vitamin E (T) (milligram) δ-E potassium (milligram) iron (milligram) copper (milligram) | 258 8.9 0 140 0.43 2.47 0.07 204 8.4 1.02 |
| The composition title | Content (milligram) | The composition title | Content (milligram) | The composition title | Content (milligram) |
| The isoleucine sulfur-containing amino acid, (T) aromatic amino acid, (T) threonine arginine aspartic acid proline | 224 235 358 220 478 644 309 | Leucine methionine phenylalanine tryptophan histidine glutamic acid serine | 377 74 161 61 86 863 285 | Lysine cystine tyrosine valine alanine glycine | 306 161 197 268 261 307 |
Each procedure of processing of the present invention has all kept the genuine and abundant nutrition of fresh flower green pepper to the queen's taste.Dividing of a step is to prevent to generate heat to cause being fragrant, being bright, taste compound in the fresh flower green pepper.The loss or rot.Need not (being room temperature or normal temperature) under the heating condition, the fresh flower green pepper mixes with edible vegetable oil, the oil vacuole of the broken fresh flower green pepper pericarp of strand, thereby make containedly in the pericarp oil vacuole be fragrant, be bright, (overwhelming majority belongs to oil soluble material to the taste compound composition, mainly be volatile flavor and numb monosodium glutamate) and the abundant mixed dissolution of edible vegetable oil, carry out scum juice then and separate.To carry out water-oil separating also be in order to prevent that fermentation from losing bright to juice after scum juice separates in the b step with interior at 2h.Water-oil separating gains high concentration Chinese prickly ash oil one by one are commonly called as and smart the mixing with a certain proportion of edible vegetable oil of Chinese prickly ash promptly get fresh zanthoxylum oil.This method mainly utilize containedly in pericarp or the oil vacuole be fragrant, be bright, the taste compound composition is identical with edible vegetable oil polarity, affinity is arranged, the principle that can dissolve each other reaches unusual technological effect.
The leading indicator (table one) of the fresh flower green pepper essence of producing with this method
| Color and luster | Smell | Flavour | Fragrance volatile matter % | Acid value mg.KOH/g | Refraction index (20 ℃) | Peroxide value mmol/Kg |
| Yellow-green liquid | There are strong fresh flower green pepper delicate fragrance and fragrance pure | The fiber crops flavor is violent lasting | ≤ 2.7 measured values: 2.46 | ≤ 4.0 measured values: 3.5 | 1.4692-1.4791 measured value: 1.4749 | ≤ 6.0 measured values: 2.1 |
(measured result source: grain and oil quality supervision and inspection station, ten thousand state, Chongqing City)
The Chinese prickly ash essence is Chinese prickly ash oil, leading indicator (table two) with the edible vegetable oil dilution
| Color and luster | Smell | Flavour | Fragrance volatile matter % | Acid value mg.KOH/g | Refraction index (20 ℃) | Peroxide value mmol/Kg | Impurity % |
| Yellowish red color | Has the intrinsic special aroma of Chinese prickly ash, free from extraneous odour | The fiber crops flavor is strong | ≤ 0.68 measured value: 0.68 | ≤ 4.00 measured values: 3.68 | 1.4692-1.4791 measured value: 1.4731 | ≤ 6.0 measured values: 4.36 | ≤ 0.2 measured value: 0.05 |
(measured result source: Chongqing City's Wanzhou District product quality supervision and testing institute)
(the Fructus Zanthoxyli oil acid value is quite high because the present invention does not twist brokenly the Chinese prickly ash seed, only can make industrial feedstock oil, can not cook edible oil) and need not heating, make being fragrant, being bright, taste compound composition and being retained in the product to greatest extent in the Chinese prickly ash, make simultaneously that contained high acid value oil is excluded outside product in the Chinese prickly ash seed, thereby the product acid value is low, peroxide value is low, spicy hot is strong, belongs to safety food.As shown in Table 3, the acid value of the Chinese prickly ash essence that this method is produced is far below the acid value of the Japan pepper essential oil of producing with supercritical CO 2 extraction and solvent extraction, and fragrant volatile matter (mainly being aroma-producing substance) content is greater than the product of supercritical CO 2 extraction and solvent extraction production.From table four as can be known, the Chinese prickly ash oil of the smart dilution of the Chinese prickly ash gained of this method production will outclass the Chinese prickly ash oil of producing with oily molten method (immersion method, oily pouring method) aspect sense organ, the physical and chemical indexs such as smell, flavour, fragrant volatile content.
The smart leading indicator of the Chinese prickly ash that this method and other method are produced is (table three) relatively
| Extracting method | Color and luster | Smell | Flavour | Fragrance volatile matter % | Acid value mg.KOH/g | Refraction index (20 ℃) |
| The present invention | Yellow-green liquid | There are strong fresh flower green pepper delicate fragrance and fragrance pure | The fiber crops flavor is violent lasting | ≤2.7 | ≤4.0 | 1.4692-1.47 91 |
| The supercritical CO 2 extraction | Light brown liquid | There is not bright pepper flavor | The fiber crops flavor is strong | ≤1.2 | ≤20 | 1.4910-1.52 10 |
| Solvent extraction | Brown liquid | Do not have bright pepper flavor, the dissolvent residual flavor is arranged | The fiber crops flavor is dense | ≤0.52 | ≤ 20.07 | 1.4832 |
The Chinese prickly ash oil leading indicator that this method and oily molten method (immersion method, oily pouring method) are produced is (table four) relatively
| Extracting method | Color and luster | Smell | Flavour | Fragrance volatile matter % | Acid value mg.KOH/g | Refraction index (20 ℃) |
| The present invention | Yellowish red color | Has the intrinsic special aroma of Chinese prickly ash, free from extraneous odour | The fiber crops flavor is strong | ≤0.68 | ≤4.00 | 1.4692-1.47 91 |
| Oil molten method (immersion method, oily pouring method) | Brown liquid | No fresh flower pepper flavor | A little less than the fiber crops flavor | ≤0.26 | ≤4.00 | 1.4700 |
2, recovery rate height, processing method is simple, and labour intensity is little, and output is big.Adopt this method, can handle 20 tons of fresh flower greens pepper 144 man-hours (24h * 6 people), be what oily molten method (immersion method, oily pouring method) can not be by comparison, day output is to be suitable for seasonal method of getting the harvest in quickly the big production of fresh flower green pepper most much larger than supercritical CO 2 extraction and solvent extraction.Simultaneously, the Chinese prickly ash slag after the processing does not almost have the fiber crops flavor, has avoided the waste of resource.
3, fund input is few.Compare with solvent extraction with the supercritical CO 2 extraction, this method equipment drops into little (be mainly and twist broken, separation equipment); Compare with the molten method of oil (immersion method, oily pouring method), this method does not need to engross edible vegetable oil and take extensive fund season in production.
4, need not heat, not need chemical solvent, environmental protection, nutrition, safety.The molten method of oil (immersion method, oily pouring method) need be carried out under 120-180 ℃ condition, supercritical CO 2 extraction treatment temperature is 35-40 ℃, the temperature conditions of solvent extraction is 60-70 ℃, and the present invention can carry out under room temperature, normal temperature, need not heat, need not add simultaneously the chemical solvent extraction, environmental protection, nutrition, safety.
The Chinese prickly ash essence of producing or Chinese prickly ash oil because of the grade of the edible vegetable oil that mixes in the processing is different different with extension rate, present grass green, green, yellow green, yellowish red color respectively, pure natural is pollution-free, color is clear transparent fast, makes us appetite and doubles.
Embodiment
Embodiment one
A, select materials: the fresh flower green pepper is plucked, and cleans, and dividing one deck is 0.4cm;
B, preparation fresh flower green pepper essence: under the normal temperature and pressure, the fresh flower green pepper is 1000g, and edible vegetable oil 3000g proportioning is mixed, and the oil vacuole that breaks the Chinese prickly ash pericarp with the squeezer strand carries out carrying out water-oil separating with oil-water separator immediately after scum juice separates;
C, preparation fresh zanthoxylum oil: the fresh flower green pepper essence of b step is taken off through 150 orders assorted, Chinese prickly ash smart with edible vegetable oil by weight dilution in 1: 2, again through the smart filter of 3 microns millipore filter, divide a bottle can to get final product.
Embodiment two
A, select materials: the fresh flower green pepper is plucked, and cleans, and dividing one deck is 1cm;
B, preparation fresh flower green pepper essence: under the normal temperature and pressure, season in evening the fresh flower green pepper be 10000g, 250g water, edible vegetable oil 1000g proportioning is mixed, oil vacuole with the broken Chinese prickly ash pericarp of squeezer strand carries out the scum juice separation, does not twist brokenly the Chinese prickly ash seed, carries out water-oil separating with oil-water separator in 1 hour;
C, preparation fresh zanthoxylum oil: the fresh flower green pepper essence of b step is taken off through 50 orders assorted, Chinese prickly ash smart with edible vegetable oil by weight dilution in 1: 3, through the smart filter of 10 microns millipore filter, canned storage gets final product again.
Embodiment three
A, select materials: the fresh flower green pepper is plucked, and cleans, and dividing one deck is 6cm;
B, preparation fresh flower green pepper essence: under the normal temperature and pressure, the fresh flower green pepper is 5000g, and edible vegetable oil 1000g proportioning is mixed, and the oil vacuole that breaks the Chinese prickly ash pericarp with the squeezer strand carries out the scum juice separation, does not twist brokenly the Chinese prickly ash seed, carries out water-oil separating with oil-water separator in 2 hours;
C, preparation fresh zanthoxylum oil: the fresh flower green pepper essence of b step is taken off through 80 orders assorted, Chinese prickly ash smart with edible vegetable oil by weight dilution in 1: 10, again through the smart filter of 5 microns millipore filter, divide a bottle can to get product.
Claims (5)
1, a kind of production technology of Chinese prickly ash oil is characterized in that it is made up of following process steps:
A, select materials: the fresh flower green pepper is plucked, and cleans, and divides;
B, preparation fresh flower green pepper essence: under the normal temperature and pressure, mix, carry out scum juice with the oil vacuole of the broken Chinese prickly ash pericarp of squeezer strand and separate, with oil-water separator juice is carried out water-oil separating again by weight fresh flower green pepper 3～10 edible vegetable oils 1～10 proportioning;
C, preparation fresh zanthoxylum oil: the fresh flower green pepper essence of second step is taken off through 50～150 orders assorted, Chinese prickly ash smart with edible vegetable oil by weight 1: 1～10 dilutions, again through the smart filter of 3～10 microns millipore filter, divide a bottle can to get final product.
2, the production technology of Chinese prickly ash oil according to claim 1 is characterized in that: a step is divided the thickness of fresh flower green pepper less than 6cm.
3, the production technology of Chinese prickly ash oil according to claim 1 is characterized in that: the juice after scum juice separates in the b step carries out water-oil separating at 2h with interior.
4, the production technology of Chinese prickly ash oil according to claim 1 is characterized in that: according to the Chinese prickly ash maturity, 0～3% the water that adds fresh flower green pepper weight carries out wetting, adds edible vegetable oil again and mixes in the b step.
5, the production technology of Chinese prickly ash oil according to claim 1 is characterized in that: do not twist brokenly the Chinese prickly ash seed in the b step squeezer expressing process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100950207A CN100446680C (en) | 2006-08-10 | 2006-08-10 | Zanthoxylum oil production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100950207A CN100446680C (en) | 2006-08-10 | 2006-08-10 | Zanthoxylum oil production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1907121A true CN1907121A (en) | 2007-02-07 |
| CN100446680C CN100446680C (en) | 2008-12-31 |
Family
ID=37698487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100950207A Active CN100446680C (en) | 2006-08-10 | 2006-08-10 | Zanthoxylum oil production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100446680C (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077969A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Numb-taste component of zanthoxylum |
| CN102150803A (en) * | 2011-03-21 | 2011-08-17 | 成都珪一食品开发有限公司 | Process for producing fresh zanthoxylum oil |
| CN101606676B (en) * | 2009-07-13 | 2012-07-04 | 周大甫 | Production technology of fresh zanthoxylum oil |
| CN102690208A (en) * | 2012-05-31 | 2012-09-26 | 四川大学 | Method for extracting hydroxyl sanshool from zanthoxylum oil |
| CN102757860A (en) * | 2012-07-20 | 2012-10-31 | 王贤成 | Preparation method of pepper oil |
| CN102934705A (en) * | 2012-10-25 | 2013-02-20 | 四川五丰黎红食品有限公司 | Preparation method of olive zanthoxylum oil |
| CN101574134B (en) * | 2008-05-07 | 2013-05-08 | 北京林业大学 | Processing and preparation technique of edible pericarpium zanthoxyli balsam |
| CN103623105A (en) * | 2012-08-26 | 2014-03-12 | 复旦大学 | Application of Chinese prickly ash extract to preparation of medicament for regulating cholesterol metabolism |
| CN103749742A (en) * | 2013-12-31 | 2014-04-30 | 安顺市西秀区百岁陈德文牌食品加工厂 | Production method of zanthoxylum oil |
| CN104255955A (en) * | 2014-09-05 | 2015-01-07 | 周顺 | Fresh green pepper edible oil |
| CN104357210A (en) * | 2014-10-28 | 2015-02-18 | 赵跃军 | Fresh Yaomazi rattan pepper oil pressing process |
| CN106085602A (en) * | 2016-06-28 | 2016-11-09 | 重庆和信农业发展有限公司 | A kind of Fructus Zanthoxyli oil production technology |
| CN109548892A (en) * | 2018-11-15 | 2019-04-02 | 习水县绵盛农业发展有限公司 | A kind of Chinese prickly ash oil making technology |
| CN109593603A (en) * | 2018-12-05 | 2019-04-09 | 四川川麻人家食品开发有限公司 | A kind of pure oily and its production technology of fresh pepper |
| CN109892626A (en) * | 2019-04-09 | 2019-06-18 | 陈世湘 | A kind of production method that fresh pepper fiber crops are brilliant |
| CN110003979A (en) * | 2019-05-17 | 2019-07-12 | 卓士鸿 | The method that fresh Chinese prickly ash extracts pure Zanthoxylum essential oil |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070719A (en) * | 2016-06-12 | 2016-11-09 | 四川厚德医药科技有限公司 | A kind of preparation method of fresh zanthoxylum oil |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079874A (en) * | 1993-05-28 | 1993-12-29 | 中国人民解放军济南医学高等专科学校药学医技系 | A kind of Chinese prickly ash flavouring oil and production method thereof |
| CN1169257A (en) * | 1996-06-28 | 1998-01-07 | 四川省汉源县花椒油厂 | Technology and apparatus for preparing pepper oil |
| CN1306079A (en) * | 2000-01-18 | 2001-08-01 | 四川省汉源外贸食品厂 | Low-temp low-pressure dry distillation process for extracting aromatic oil from Chinese pepper |
| KR100558159B1 (en) * | 2003-07-25 | 2006-03-10 | 이준원 | The manufacturing method of nutritious food by the root of Lithospermi Radix |
| CN1298824C (en) * | 2004-05-08 | 2007-02-07 | 西南农业大学 | Fresh green zanthoxylum oil production process |
-
2006
- 2006-08-10 CN CNB2006100950207A patent/CN100446680C/en active Active
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101574134B (en) * | 2008-05-07 | 2013-05-08 | 北京林业大学 | Processing and preparation technique of edible pericarpium zanthoxyli balsam |
| CN101606676B (en) * | 2009-07-13 | 2012-07-04 | 周大甫 | Production technology of fresh zanthoxylum oil |
| CN102077969A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Numb-taste component of zanthoxylum |
| CN102150803A (en) * | 2011-03-21 | 2011-08-17 | 成都珪一食品开发有限公司 | Process for producing fresh zanthoxylum oil |
| CN102150803B (en) * | 2011-03-21 | 2012-11-28 | 成都珪一食品开发有限公司 | Process for producing fresh zanthoxylum oil |
| CN102690208A (en) * | 2012-05-31 | 2012-09-26 | 四川大学 | Method for extracting hydroxyl sanshool from zanthoxylum oil |
| CN102690208B (en) * | 2012-05-31 | 2014-04-16 | 四川大学 | Method for extracting hydroxyl sanshool from zanthoxylum oil |
| CN102757860A (en) * | 2012-07-20 | 2012-10-31 | 王贤成 | Preparation method of pepper oil |
| CN103623105A (en) * | 2012-08-26 | 2014-03-12 | 复旦大学 | Application of Chinese prickly ash extract to preparation of medicament for regulating cholesterol metabolism |
| CN102934705A (en) * | 2012-10-25 | 2013-02-20 | 四川五丰黎红食品有限公司 | Preparation method of olive zanthoxylum oil |
| CN103749742A (en) * | 2013-12-31 | 2014-04-30 | 安顺市西秀区百岁陈德文牌食品加工厂 | Production method of zanthoxylum oil |
| CN104255955A (en) * | 2014-09-05 | 2015-01-07 | 周顺 | Fresh green pepper edible oil |
| CN104357210A (en) * | 2014-10-28 | 2015-02-18 | 赵跃军 | Fresh Yaomazi rattan pepper oil pressing process |
| CN106085602A (en) * | 2016-06-28 | 2016-11-09 | 重庆和信农业发展有限公司 | A kind of Fructus Zanthoxyli oil production technology |
| CN109548892A (en) * | 2018-11-15 | 2019-04-02 | 习水县绵盛农业发展有限公司 | A kind of Chinese prickly ash oil making technology |
| CN109593603A (en) * | 2018-12-05 | 2019-04-09 | 四川川麻人家食品开发有限公司 | A kind of pure oily and its production technology of fresh pepper |
| CN109892626A (en) * | 2019-04-09 | 2019-06-18 | 陈世湘 | A kind of production method that fresh pepper fiber crops are brilliant |
| CN110003979A (en) * | 2019-05-17 | 2019-07-12 | 卓士鸿 | The method that fresh Chinese prickly ash extracts pure Zanthoxylum essential oil |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100446680C (en) | 2008-12-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100446680C (en) | Zanthoxylum oil production process | |
| CN102960792A (en) | Jujube-ginger compound beverage and preparation method thereof | |
| KR101513083B1 (en) | A manufacturing method of fermented beverage using aronia melanocarpa | |
| CN104366618A (en) | Concentrated sea-buckthorn clear juice and preparation method thereof | |
| CN106561844A (en) | A pricklyash peel oil producing process | |
| CN100409771C (en) | Method of extracting rose juice and rose oil from fresh rose flower | |
| CN107467431B (en) | Preparation method of vegetable juice beverage with exercise function | |
| CN107874172B (en) | Preparation method of kelp fermented nutritional oral liquid | |
| KR100685110B1 (en) | The manufacturing process of Can drink beverage by use of activated Figue material | |
| JP2006109705A (en) | Concentrate of distillation residue of unrefined shochu liquid and method for producing the same | |
| KR101038847B1 (en) | Method for preparing of persimmon wine | |
| CN106665971A (en) | Instant tea powder containing ginseng and red cherries and preparation method of instant tea powder | |
| CN112481014A (en) | Enzymatic extraction process for oil in camellia seed kernels | |
| CN109280588A (en) | One kind zero adds Fruity type grain wine method of making liquor | |
| CN107821888A (en) | Tara vine fruit juice and its processing technology | |
| KR102358930B1 (en) | Method for preparing seasame oil using apple concentrate | |
| RU2165214C1 (en) | Method of preparing base from citrus fruits for thickened drinks | |
| RU2167583C2 (en) | Method of producing base from citrus fruits for thickened drinks | |
| RU2165202C1 (en) | Method of preparing citrus fruits for juice extraction | |
| Alokun et al. | AMINO ACID PROFILE AND VITAMIN C DETERMINATION OF ENRICHED DATE JAM | |
| RU2165203C1 (en) | Method of preparing citrus fruits for juice extraction | |
| RU2165218C1 (en) | Method of preparing base from citrus fruits for thickened drinks | |
| RU2166882C1 (en) | Method of preparing base from citrus fruits for thickened drinks | |
| RU2165213C1 (en) | Method of preparing base from citrus fruits for thickened drinks | |
| CN118185695A (en) | Preparation method of resveratrol-enriched high-stability blend oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: CHONGQING SHUSHANGXIAN FOOD (GROUP) CO., LTD. Free format text: FORMER OWNER: ZHOU DAFU Effective date: 20140324 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 404000 WANZHOU, CHONGQING TO: 400800 WANZHOU, CHONGQING |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20140324 Address after: 400800, No. 47, prosperous road, Li Town, Wanzhou District, Chongqing Patentee after: Chongqing tree fresh food (Group) Co., Ltd. Address before: 404000 No. 354, Shahe Road, Wanzhou District, Chongqing Patentee before: Zhou Dafu |