阅读说明：本技术 一种天然提取物深加工制备食用香精的方法 (Method for preparing edible essence by deep processing of natural extract ) 是由 曹玉林 唐小丹 吴燕 许卫东 贾海亮 于 2020-11-23 设计创作，主要内容包括：本发明公开了一种天然提取物深加工制备食用香精的方法,包括选料,选取芳香植物在对其进行清洗后将其风干；风干后的芳香植物进行筛选,剔除掉原料中的残渣,然后对原料进行蒸馏加热；将蒸馏后得到的混合蒸馏水进行收集并通入油水分离器内进行油水分离,得到精油、香精,本发明的有益效果：具有可操控性,其生产温度和压力可进行自行调节,同时适合大规模的生产,由于采用蒸馏法制备香精、精油,避免了传统食用香精的溶剂中存在的丙二醇,降低了食用香精的水生生物毒性。(The invention discloses a method for preparing edible essence by deep processing of natural extracts, which comprises the steps of selecting materials, selecting aromatic plants, cleaning the aromatic plants, and then air-drying the aromatic plants; screening the air-dried aromatic plants, removing residues in the raw materials, and then distilling and heating the raw materials; the mixed distilled water obtained after distillation is collected and introduced into an oil-water separator for oil-water separation to obtain essential oil and essence, and the invention has the beneficial effects that: the method has controllability, the production temperature and the production pressure can be automatically adjusted, and the method is suitable for large-scale production.)

1. A method for preparing edible essence by deep processing of natural extract is characterized by comprising the following steps:

the method comprises the following steps: selecting materials, namely selecting aromatic plants, cleaning the aromatic plants and then air-drying the aromatic plants;

step two: screening the air-dried aromatic plants, removing residues in the raw materials, and then distilling and heating the raw materials;

step three: collecting the mixed distilled water obtained after distillation, and introducing into an oil-water separator for oil-water separation to obtain essential oil and essence.

2. The method for preparing edible essence by deep processing of natural extract according to claim 1, wherein the method comprises the following steps: the aromatic plant is two or more of lavender, herba Menthae, folium Neocinnamomi Delavayi, flos Osmanthi Fragrantis, herba Ocimi, herba Thymi vulgaris, flos Caryophylli and herba Menthae Rotundifoliae.

3. The method for preparing edible essence by deep processing of natural extract according to claim 1, wherein the method comprises the following steps: the material selection in the step one is mainly selected from roots, stems, leaves, flowers, fruits and seeds of aromatic plants.

4. The method for preparing edible essence by deep processing of natural extract according to claim 1, wherein the method comprises the following steps: in the second step, the distillation and heating can be divided into three different distillation modes of water distillation, water distillation and water-gas distillation according to the different boiling points of the selected aromatic plants.

5. The method for preparing edible essence by deep processing of natural extract according to claim 2, wherein the method comprises the following steps: in the aromatic plant, the weight ratio of each component is as follows: 5-40 parts of lavender, 10-15 parts of mint, 6-12 parts of bay leaves, 10-16 parts of sweet osmanthus, 1-5 parts of basil, 8-16 parts of thyme, 2-8 parts of clove and 2-10 parts of spearmint.

6. The method for preparing edible essence by deep processing of natural extract according to claim 4, wherein the method comprises the following steps: the mass of the water added in the water distillation is 2-4 times of the total mass of the aromatic plants, the mass of the water added in the water distillation is 10-30 times of the total mass of the aromatic plants, and the pressure of the steam in the water-steam distillation is 1.5MPa-2.0 MPa.

Technical Field

The invention relates to the technical field of edible essence, in particular to a method for preparing edible essence by deep processing of natural extract.

Background

With the continuous improvement of living standard of people, the requirements of people on food are increased. The edible essence (food essence) is a product with natural flavor, which is prepared by carefully blending raw materials such as natural spice, synthetic spice and the like, and is widely applied to foods such as beverages, biscuits, cakes, frozen foods, candies, seasonings, dairy products, cans, wines and the like.

At present, the main components of the edible essence in the prior art mostly comprise raw materials such as 1, 2-propylene glycol, ethanol, caprylic-capric glyceride, salad oil, glycerol, water, spice and the like. However, 1, 2-propylene glycol is not natural but is a downstream product in petrochemical industry, and is usually prepared by direct hydrolysis, catalytic hydrolysis and other methods. 1, 2-propanediol has an aquatic toxicity of 1mg/L or less, and may cause allergic reactions.

Disclosure of Invention

The invention aims to provide a method for preparing edible essence by deep processing of natural extract, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing edible essence by deep processing of natural extract comprises the following steps:

the method comprises the following steps: selecting materials, namely selecting aromatic plants, cleaning the aromatic plants and then air-drying the aromatic plants;

step two: screening the air-dried aromatic plants, removing residues in the raw materials, and then distilling and heating the raw materials;

step three: collecting the mixed distilled water obtained after distillation, and introducing into an oil-water separator for oil-water separation to obtain essential oil and essence.

As a further scheme of the invention: the aromatic plant is two or more of lavender, herba Menthae, folium Neocinnamomi Delavayi, flos Osmanthi Fragrantis, herba Ocimi, herba Thymi vulgaris, flos Caryophylli and herba Menthae Rotundifoliae.

As a further scheme of the invention: the material selection in the step one is mainly selected from roots, stems, leaves, flowers, fruits and seeds of aromatic plants.

As a further scheme of the invention: in the second step, the distillation and heating can be divided into three different distillation modes of water distillation, water distillation and water-gas distillation according to the different boiling points of the selected aromatic plants.

As a further scheme of the invention: in the aromatic plant, the weight ratio of each component is as follows: 5-40 parts of lavender, 10-15 parts of mint, 6-12 parts of bay leaves, 10-16 parts of sweet osmanthus, 1-5 parts of basil, 8-16 parts of thyme, 2-8 parts of clove and 2-10 parts of spearmint.

As a further scheme of the invention: the mass of the water added in the water distillation is 2-4 times of the total mass of the aromatic plants, the mass of the water added in the water distillation is 10-30 times of the total mass of the aromatic plants, and the pressure of the steam in the water-steam distillation is 1.5MPa-2.0 MPa.

Compared with the prior art, the invention has the beneficial effects that: the method has controllability, the production temperature and the production pressure can be automatically adjusted, and the method is suitable for large-scale production.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a flow chart of the steps of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.

Referring to fig. 1, in an embodiment of the present invention, a method for preparing a flavoring essence by deep processing of a natural extract includes the following steps:

the method comprises the following steps: selecting materials, namely selecting aromatic plants, cleaning the aromatic plants and then air-drying the aromatic plants;

step two: screening the air-dried aromatic plants, removing residues in the raw materials, and then distilling and heating the raw materials;

step three: collecting the mixed distilled water obtained after distillation, and introducing into an oil-water separator for oil-water separation to obtain essential oil and essence.

The aromatic plants are two or more of lavender, mint, bay leaves, sweet osmanthus, basil, thyme, clove and spearmint, and the raw materials with the same or similar boiling points of the aromatic components are preferably selected for combination when the raw materials are selected, and the root, stem, leaf, flower, fruit and seed of the aromatic plants are selected as the main materials in the step one.

The first embodiment is as follows:

selecting 20 parts of lavender, 8 parts of bay leaves and 10 parts of mint, and carrying out heating distillation by adopting a water distillation mode, wherein the mass of the added water is 3 times of that of the selected raw materials.

Example two:

selecting 10 parts of thyme, 10 parts of sweet osmanthus and 6 parts of clove, and carrying out heating distillation by adopting a water distillation mode, wherein the mass of the added water is 20 times of that of the selected raw materials.

Example three:

selecting 10 parts of bay leaves, 5 parts of spearmint and 10 parts of lavender, and carrying out heating distillation by adopting a water-gas distillation mode, wherein the pressure of water vapor in the water-gas distillation is 1.5 MPa.

Example four:

selecting 20 parts of lavender, 8 parts of bay leaves and 10 parts of mint, and carrying out heating distillation by adopting a water distillation mode, wherein the mass of the added water is 30 times of that of the selected raw materials.

Example five:

selecting 10 parts of thyme, 10 parts of sweet osmanthus and 6 parts of clove, and carrying out heating distillation by adopting a water distillation mode, wherein the mass of the added water is 3 times of that of the selected raw materials.

Example six:

selecting 10 parts of bay leaves, 5 parts of spearmint and 10 parts of lavender, and carrying out heating distillation by adopting a water-gas distillation mode, wherein the pressure of water vapor in the water-gas distillation is 1.7 MPa.

Example seven:

selecting 10 parts of thyme, 10 parts of sweet osmanthus and 6 parts of clove, and carrying out heating distillation by adopting a water-gas distillation mode, wherein the pressure of water vapor in the water-gas distillation is 1.7 MPa.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.