Harvest, processing and Utilization of Zanthoxylum bungeanum

Zanthoxylum bungeanum has a fragrant smell and is a unique spice in China, alias Big Pepper, Shu Pepper and spot Pepper. When Zanthoxylum bungeanum is ripe, the pericarp is red to purplish red, with dense verrucous oil spots. The flowering period is from March to May and the fruiting period is from July to October. It is mainly produced in Sichuan, Shaanxi, Henan, Hebei, Shanxi, Yunnan and other provinces, in which the quality of Sichuan is the best, and the output of Hebei and Shanxi is the highest.

1. Effect of Zanthoxylum bungeanum

The content of protein, fat, carbohydrate, dietary fiber, vitamin A 23 μ g, carotene 140 μ g, thiamine 0.12 mg, riboflavin 0.43mg, nicotinic acid 1.6mg, vitamin E2.47 mg, calcium 639mg, phosphorus 69mg, potassium 204mg, sodium 47.4mg, magnesium 111mg, iron 8.4mg, zinc 1.9mg, selenium 1.96 μ g, copper 1.02mg, manganese 3.33mg were determined. The Compendium of Materia Medica records: "Zanthoxylum bungeanum has strong teeth, clear eyes, long service, good color, resistance to old age, aging and health." Zanthoxylum bungeanum has aromatic flavor, invigorating stomach, dispelling cold in warm middle, removing dampness and relieving pain, killing insects and detoxification, relieving itching and fishy effect; mainly treating vomiting, wind, cold and dampness arthralgia, toothache and so on; studies have found that pepper can dilate blood vessels and thus reduce blood pressure.

Zanthoxylum bungeanum ranks first among the seasoning "thirteen fragrances", which can remove the smell of all kinds of meat, promote saliva secretion and increase appetite; when cooking, put a few grains of pepper in the hot oil in the pan, black them out, leave the oil to stir-fry, and smell the vegetables; heat the pepper, vegetable oil and soy sauce and pour them on the cold dishes, refreshing and delicious; when pickling shredded radish, add pepper to the taste, which is excellent. When the stored food is eaten, if you put dozens of pepper on a cloth bag, the moth will run away or die; eating pepper water can dispel parasites; put dozens of fresh pepper in the cupboard, ants will not enter; put some pepper next to the food and on the meat, flies will not bite; when fried food, if the oil is hot to the boiling point, it will overflow from the pan, but if you put a few grains of pepper, the boiling oil will disappear immediately. Put an appropriate amount of pepper powder in the oil to prevent the oil from becoming salty; if it is a toothache caused by hot and cold food, put a grain of pepper on the aching tooth and the pain will slowly disappear.

two。 Harvest of Chinese prickly ash

The harvest time of Zanthoxylum bungeanum varies according to different varieties and site conditions. Generally, when the pericarp of Zanthoxylum bungeanum is purplish red or light red, the pericarp is suture protruding, some of the pericarp is cracked, the seed is black and bright, and it is the best harvest time when sending out rich hemp aroma. Picking too early, thin peel, dark color, low oil content of nuts, poor taste; picking too late, the fruit dry and cracked, affecting the income. Practice has proved that if you pick 10 days earlier, the yield of pepper will be reduced by 10% to 20%. In years with too much rainfall, pepper will crack ahead of time and should be harvested in time. The pericarp of some varieties of Zanthoxylum bungeanum is easy to crack and the seeds are lost after ripening, so it should be harvested within 1 week after ripening in order to avoid unnecessary loss. While some varieties, such as Dahongpao, do not crack after the fruit is ripe, and the harvest time can be postponed appropriately.

The harvest of pepper should choose sunny weather to avoid rainy days, so as not to dry and affect the color and flavor, resulting in a decline in quality. The harvest sequence should first pick pepper from Xiangyang low-altitude park, and finally pick pepper from Beiyin high-altitude park. For a tree, pick the outside first and then pick the inside, go down first and then go up, do not miss the harvest. Located in the axilla of the first leaf under the ear of Zanthoxylum bungeanum, there is a full bud, this bud is the fruit bud of the next year, do not remove. On the other hand, the development of the first bud under the weak branch ear is not full, and the second or third bud is strong. When picking, the first bud can be erased and the second and third buds can be retained, which plays the role of small pruning. There are no strong buds on the leaf branches, only thin and weak buds, so it is difficult to form flower-breeding branches. when picking, most of the leaf branches should be properly erased, generally leaving only 1 blade and 3 leaves. The foliage branches in the missing parts should be properly retained in order to cultivate into robust fruiting branches, enrich the space and expand the fruiting parts.

3. Processing of Chinese prickly ash

(1) dried prickly ash after harvest, first concentrate on drying for one day, then put it into a drying screen and send it to the baking room for baking, the sieve thickness is 3cm~4cm. At the beginning of baking, the temperature of the drying room should be controlled at 50 ℃ ~ 60 ℃, heating up to 80 ℃ after 2.5 hours, and then baking 8h~10h, which can be taken out when the water content of pepper is less than 10%. Attention should be paid to dehumidification and sieving in the baking process. At first, dehumidification and sieving every 1 hour, and then with the decrease of water content of pepper, the interval between dehumidification and sieving can be appropriately extended. After the pepper is dried, it is taken out together with the drying screen to screen out the seeds, branches and leaves and other sundries, and bagged according to the standard is the finished product. The bagged pepper should be stored in a cool and dry place.

(2) Zanthoxylum bungeanum powder will be dried clean pepper into the frying pan, stir-fry while stir-frying, or use a frying machine in 120 ℃ ~ 130 ℃ temperature stir-frying 6min~10min, take out natural cooling to room temperature, crush with a grinder after 80 ~ 100 mesh sieve, quantitative into the plastic film composite bag; finally seal.

(3) Zanthoxylum bungeanum oil takes fresh pepper as raw material, pour the cooking oil into the pot, heat and boil so that the foams disperse and stop heating. When the oil temperature drops to 120 ℃, pour in pepper, the ratio of rape oil to pepper is 1 ∶ 0.5, immediately cover and seal to reduce the volatilization of aromatic substances. After cooling, centrifuge is used to centrifuge at the speed of 2000r/min to remove impurities such as fruit dregs, and finally bottle.

(4) Zanthoxylum bungeanum seed oil is rich in oil (27%-31%). As a by-product in the production of Zanthoxylum bungeanum, it has rich sources, low price and great development potential. After the prickly ash seeds are cleaned, shelled and separated, the oil can be extracted by dry extraction or direct extraction. After refining and dewaxing, the obtained crude oil becomes a high-quality edible oil with unique flavor, rich aroma and spicy microstrip, and can also be used as raw material for high-grade edible oil such as refined salad oil. As a semi-dry oil, prickly ash seed oil is an excellent industrial oil, which can be used in the production of paint, soap, sulfonated oil, lubricating oil and other raw materials, as well as ore flotation agent, plastic plasticizer, leather fatliquoring agent and other fine chemical products.

Prickly ash seed oil contains about 90% unsaturated fatty acids, linolenic acid content up to 36.2% and linoleic acid content up to 33.7% in refined oil. These unsaturated fatty acids play an important role in human growth and development, especially α-linolenic acid can play an important role in anti-thrombosis and reducing blood lipids, promoting fat metabolism, preventing tumor transformation and inhibiting tumor cell metastasis. The α-linolenic acid in Zanthoxylum bungeanum seed oil can be enriched or separated and purified by urea inclusion method or supercritical carbon dioxide extraction to produce high purity α-linolenic acid preparation with special medicinal value.

Prickly ash seed oil meal and defatted prickly ash kernel contain 31%-48% protein and a small amount of minerals, and the rest are mostly crude fiber. It is an excellent protein feed and can be used as a resource of plant protein to produce prickly ash edible protein similar to soybean protein and its products.