我国花椒加工技术研究进展

Research progress in processing technology of Zanthoxylum bungeanum in China

中文关键词:  花椒  花椒挥发油  花椒籽  活性成分  加工技术

英文关键词:Zanthoxylum bungeanum  Zanthoxylum bungeanum volatile oil  active ingredient  processing technology

中文摘要:

      花椒是中国传统的香辛料之一, 具有独特的麻香味, 已有2600多年的种植和使用历史, 广泛应用于烹饪、医药、日化等多个领域。花椒不仅具有良好的食用价值, 还含有挥发油、麻味物质、花椒籽蛋白及油脂等多种活性成分, 具有抗炎、免疫调节等多种功效。花椒果皮、花椒籽、花椒叶、花椒枝干及皮刺均具有良好的利用价值, 但是我国花椒的加工利用仍以干制品等初级加工为主, 同时存在花椒加工工艺传统、产品结构单一、产品质量不稳定等问题, 限制了花椒产业的进一步发展。本文在系统总结花椒各部分利用价值的基础上, 综述了干燥技术、杀菌技术、提取技术、花椒相关的标准等, 以期为我国花椒产业的发展提供新的思路。

英文摘要:

      Zanthoxylum bungeanum is one of the traditional spices in China, with a unique hemp flavor, which has more than 2600 years of planting and utilization history, widely used in cooking, medicine, daily chemical and other fields. At present, the country has developed many large-scale pepper planting bases. Zanthoxylum bungeanum not only has good edible value, but also contains a variety of active ingredients such as volatile oil, hemp substances, Zanthoxylum bungeanum seed protein and oil, which has various effects such as anti-inflammatory and immunomodulatory. Zanthoxylum bungeanum peel, Zanthoxylum bungeanum seeds, Zanthoxylum bungeanum leaves, Zanthoxylum bungeanum branches and skin thorns all have good utilization value, but the processing and utilization of Zanthoxylum bungeanum in China is still dominated by primary processing of dry products, and there are problems such as traditional Zanthoxylum bungeanum processing technology, single product structure, and unstable product quality, which limit the further development of Zanthoxylum bungeanum industry. On the basis of systematically summarizing the utilization value of each part of Zanthoxylum bungeanum, this paper reviewed the drying technology, sterilization technology, extraction technology, and related standards of Zanthoxylum bungeanum, in order to provide new ideas for the development of Zanthoxylum bungeanum industry in China.