CN104291884A - Method for extracting organic phenol ester alcohol and sugar fermentation enzyme natural organic vitamin from Mountain Litsea Fragrant Litsea fruit - Google Patents
Method for extracting organic phenol ester alcohol and sugar fermentation enzyme natural organic vitamin from Mountain Litsea Fragrant Litsea fruit Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F5/00—Fertilisers from distillery wastes, molasses, vinasses, sugar plant or similar wastes or residues, e.g. from waste originating from industrial processing of raw material of agricultural origin or derived products thereof
- C05F5/006—Waste from chemical processing of material, e.g. diestillation, roasting, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F11/00—Other organic fertilisers
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
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Abstract
A method for extracting organic phenol ester alcohol and sugar fermentation enzyme natural organic vitamin from Mountain Litsea Fragrant Litsea fruit comprises the following steps: A, oscillating the Mountain Litsea Fragrant Litsea fruits by wave radiation energy to intensify components in the fruits, so as to release chemical energy of the fruits and achieve complete cleaning and sterilization of fruit skins; B, screening good fruits for production, fermenting bad fruits with clean water in a fermentation tank, and conducting fruit residue-water squeezing separation until fermentation to a standard; C, subjecting screened good fruits to natural brewing fermentation, ripening phenolic ester alcohol to a standard after fermentation and conduct subsequent process; and D, adding an equivalent amount of pure water to the screened good fruits, crushing and introducing into a cooking unit, ripening, sterilizing, introducing the materials into another fermentation tank, adding pure water for culture fermentation, after decomposition is completed and ripening of enzyme releases alcohol taste, conducting enzyme pomace and water separation process. The enzyme pomace from the separation becomes Mountain Litsea Fragrant Litsea phenolic ester alcohol lees products, and enzyme juice from the separation becomes becomes Mountain Litsea Fragrant Litsea enzyme liquid product.
Description
Technical field
The invention relates to that a kind of health is nontoxic, zero waste material in manufacturing processed, no pollution and the method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit of finished product diversification.
Background technology
Current international bio scientific research, focuses on biological active ingredient material and does technical research creation, especially focus on effect Application and Development of plant resources.Plant and human life closely bound up, be the most important source of food be also the most important assets of earth ecology environmental protection, be remove the most important defence line of artifact pollution, the mankind prevent the sick insect bite evil of nature and human physiological functions dependent degeneration organ failure and communicate illness etc. to injure the more medical essence substance of best treatment especially.Thymus mongolicus (Mountain Litsea Fragrant Litsea), for Lauraceae (Lauraceae) Litsea (Litsea), be commonly called as Persea cubeba, Litsea pungens, Litsea cubeba (Lour.) Persoon, Tetranthera citrata, fragrant camphor tree etc., Tai Ya race is then called " horse announcement " (makauy).Compendium of Material Medica is recorded: " the pungent temperature of Persea cubeba is nontoxic, cures mainly lower gas and helps digestion, go swollen between trusted subordinate ".
The main component of Thymus mongolicus: 1, hesperidene: also known as limonene (Limonene; Be commonly called as lemon quintessence oil) be a kind of cyclic monoterpenes alkene, be extensively present in various volatile oil, particularly lemon oil, lemon sagebrush oil, orange-seed oil, bergamot oil, oleum anethi.Containing a chiral centre in hesperidene molecule, there are left-handed hesperidene, d-limonene optical isomer and a kind of racemic modification.Under normal temperature, these two kinds of isomer are all the colourless inflammable liquid having strong pleasing scent, and left-handed hesperidene smells lemon/turps taste, and d-limonene then has lemon/orange taste.Moreover experimentation on animals display hesperidene has good antibechic, eliminates the phlegm, bacteriostatic action, compound limonene D-hesperidene is mainly used as the precursor producing Karvon clinically, in addition also solvent, clean-out system, adhesive remover, deodorant tune, biofuel and agrochemical is used as, simultaneously its also solubilized polystyrene foamed (Baolilong).
2, vernol (Nerol) is also known as β-lemon alcohol, is the double bond isomer of Geraniol, is a kind of monoterpene alcohol, is mainly used in floral compound such as preparation Rose type and flores aurantii type etc., fruit type essence and the daily perfume compound for cosmetics etc. such as strawberry, raspberry and citrus.
3, Geraniol (Geraniol, also known as Geraniol) is a kind of acyclic monoterpene alcohols compound.It is one of main component of rose oil, Martin's sesame oil and lemongrass wet goods volatile oil, is also present on a small quantity in Flos Pelargonii and lemon.Be the colourless oily liquids to yellow under normal temperature, have gentleness, sweet Rose breath, taste has bitter sense.Be insoluble in water, dissolve in organic solvent.Geraniol and ester class thereof are widely used as daily essence and food flavour, are the host of rose system essence, also can be used for fruit flavour type essence and the smell type edible essences such as ginger, Chinese cassia tree such as strawberry, peach, apple, orange, pineapple.Also can be used for producing spiceleaf alcohol ester (as meraneine, Geranyl Formate), citral, Vanillin, VANILLYL ALCOHOL MIN 98, vitamin A, jononeionone and hydroxycitronellal, treatment chronic bronchitis, as anophelifuge composition, antiseptic-germicide, additive in cigarette, and be widely used in the manufacture of essence class of rose.
From the above, Thymus mongolicus includes abundant hesperidene, the VITAMIN such as vernol and Geraniol, but, current people are only using Thymus mongolicus as the food flavouring entering dish, or as TaiWan, China certificate number M372723 " producing apparatus of Thymus mongolicus essential oil ", it includes: a heating tank, there is an outer barrel, this outer barrel bottom pad is by there being a base, and this base is a hollow drain pan has an accommodation space, and be provided with bucket in for storing in outer barrel, the wall edge of this interior bucket runs through and has several through hole, and cooperation group is provided with a upper cover in outer barrel, and limit run through and be provided with communication port above this upper cover, one cooling tank, its outside is provided with a water injection hole by the bottom extension group of staving, and a spillway hole run through with staving is protruded out in appropriate position, staving upper end one, and inside has a spiral helicine cooling tube, this cooling tube upper end has an inlet end, and this cooling tube is spirally extended to and separately runs through a barrel wall bottom cooling tank and be provided with an exit end, separately coordinate between this cooling tank with heating tank again and be provided with a connection tube, although aforesaid device can extract Thymus mongolicus essential oil, allow Thymus mongolicus except entering vegetable edible and using, with it also can being applied in, its main drawback is only to make single kind of Thymus mongolicus product, cannot make the product diversification of Thymus mongolicus, moreover, chemical industry science processing procedure is focus on organic use foreign object composition to be decomposed or cracking is dialysed for extracting material body with inanimate matter solvent, thus lay the groundwork for the composition of artificial synthetic compound obtains, also cannot by the natural characteristic of natural goods in its process, make the most polynary disengaging under natural physical condition with real element elite, therefore still have the space of improvement.
Therefore, the disappearance that the present inventor haves much room for improvement in view of traditional Thymus mongolicus product, phase can provide that a kind of health is nontoxic, zero waste material in manufacturing processed, no pollution and the method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit of finished product diversification, be grind with great concentration think of, design team's system, to provide human consumer to use, for the present invention invention motivation for grinding wound.
Summary of the invention
Main purpose of the present invention, zero waste material, no pollution and the method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit of finished product diversification providing that a kind of health is nontoxic, in processing procedure.
For reaching above-mentioned purpose, the method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit of the present invention, comprise the following step: A, Thymus mongolicus fruit is intensified composition in fruit with the concussion of amplitude energy, make the chemical energy of fruit discharge and reach the complete cleaning sterilization of fruit epidermis simultaneously; B, filtering out can the good fruit of goods, bad fruit and cleaning water is placed in fermenter and ferments, and carries out pomace water expression separation until fermentation to a standard; C, nature can be carried out ferment fermentation through the good fruit of screening, treat that fermentation completes phenolic ester alcohol maturation one standard to carry out successive process; And D, separately can add after equivalent pure water is pulverized import boiling unit through the good fruit of screening, material is derived after carrying out maturation and sterilisation program, to enter in another fermenter and add pure water and carry out cultivation fermentation, to be decomposedly complete ferment maturation when disengaging alcohol taste, carry out ferment enzyme pomace water and be separated processing procedure, this separating obtained ferment enzyme pomace becomes Thymus mongolicus phenolic ester alcohol vinasse product, and separating obtained ferment enzyme fruit liquid then becomes Thymus mongolicus phenolic ester alcohol enzyme liquid product.
The method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit as above, step B is carried out pomace hydraulic pressure and is squeezed isolated moisture as agricultural product ferment Amino acid liquid fertilizer.
The as above method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit, step B is carried out pomace hydraulic pressure and is squeezed after isolated pomace carries out sterilization and support the substratum product of planting as bacterium mushroom glossy ganoderma class.
The method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit as above, the successive process of step C is dewatered with cold and hot drying unit, to form the Thymus mongolicus ester phenolic alcohol fruit product of or cold storage quality freezing for shot and long term.
The method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit as above, the successive process of step C be with low temperature 40 ~ 90 degrees Celsius bake and bank up with earth make its strengthen intensifying phenolic ester alcohol disengage effect more ripe after, be positioned over and pulverize in unit and add pure water, after crushing, stirring, form puree jam products.
The method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit as above, the successive process of step C be with low temperature 40 ~ 90 degrees Celsius bake and bank up with earth make its strengthen intensifying phenolic ester alcohol disengage effect more ripe after, disengage the senior essential oil product of Thymus mongolicus ester phenolic alcohol through a squeezing unit processing procedure; And after squeezing a surplus oil blob of slag carry out fine powder broken with obtain powder product or carry out High Temperature High Pressure make the green of high-effect value can fuel section product.
The method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit as above, the successive process of step C adds pure water and distills with 100 degrees Celsius, this retort gas is naturally-occurring oily water separation after apparatus for supercooling, in oily water separation unit, respectively obtain oil, water, distillation separates remaining pomace and moisture is then positioned over fermenter.
The method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit as above, oil is inserted centrifugal chiller and carry out protein deposition separation, obtain upper strata and separate the superfine lightweight essential oil product of Thymus mongolicus phenolic ester alcohol, middle level separates Thymus mongolicus phenolic ester alcohol essence matter essential oil product, and lower floor separates Thymus mongolicus phenolic ester alcohol plant collagen matter product; And separating obtained moisture is alcohol dew product.
The method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit as above, the ferment enzyme fruit liquid of D step gained imports in vacuum tank to put and within 1 ~ 3 year, completes wine alcohol quality and distill, to obtain the alcohol product of a Thymus mongolicus phenolic ester pure wine; After distillation, remaining moisture becomes Thymus mongolicus senior phenolic ester alcohol acid anhydride liquid product simultaneously.
As above, ferment enzyme and ferment are same substance, are fermenting enzyme.
The method extracting organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit as above, completes after drying process is carried out in the yeast taking-up precipitated in the vacuum tank of wine alcohol quality term and becomes Thymus mongolicus phenolic ester alcohol yeast product.
The present invention compared to the advantage that prior art is outstanding is:
1, excite the distinctive Amino acid protein of natural material body, carbohydrate with microbiology and physical law, make it that chemical energy occur and change into the naturally organic VITAMIN such as special phenolic ester alcohol ferment enzyme, and make its sufficient performance disengage.
2, the product made according to the present invention has the antibacterial sterilizing function of nature, does not therefore need to add any sanitas and any compound helping effect.
Other features of the present invention and specific embodiment in the detailed description of following cooperation accompanying drawing, can be understood further.
Accompanying drawing explanation
Fig. 1 is manufacturing flow chart of the present invention.
Fig. 2 is the finished product schematic diagram of step B of the present invention.
Fig. 3 is the finished product schematic diagram of step C of the present invention.
Fig. 4 is the finished product schematic diagram of D step of the present invention.
Embodiment
With specific embodiment, the invention will be further described below:
Please refer to the drawing 1, the present invention extracts the method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN in Thymus mongolicus fruit, comprise the following step: A, Thymus mongolicus fruit is placed in ultrasonic sink, intensify composition in fruit with the concussion of amplitude energy, make the chemical energy of fruit discharge and reach the complete cleaning sterilization of fruit epidermis simultaneously; B, filtering out can the good fruit of goods, bad fruit and cleaning water is placed in fermenter and ferments, and carries out pomace water expression separation until fermentation to a standard; C, nature can be carried out ferment fermentation through the good fruit of screening, treat that fermentation completes phenolic ester alcohol maturation one standard to carry out successive process; And D, separately can add after equivalent pure water is pulverized import boiling unit through the good fruit of screening, material is derived after carrying out maturation and sterilisation program, to enter in another fermenter and add pure water and carry out cultivation fermentation, to be decomposedly complete ferment, when maturation disengages alcohol taste, carry out ferment enzyme pomace water and be separated processing procedure, this separating obtained ferment enzyme pomace becomes Thymus mongolicus phenolic ester alcohol vinasse product L, and separating obtained ferment enzyme fruit liquid then becomes Thymus mongolicus phenolic ester alcohol enzyme liquid product M.
Please refer to the drawing 2, the bad fruit of Thymus mongolicus of step B and sewage fermentation are to a standard, through the squeezing of an expression separation device, make the moisture that squeezes out become an agriculture ferment Amino acid liquid fertilizer and be product A, and namely isolated pomace can be used as the cultivation of bacterium mushroom glossy ganoderma class substratum after carrying out sterilisation step is product B.
Again, please join Fig. 3 again, the good fruit of Thymus mongolicus after screening carries out partial desiccation and naturally ferments fermentation, completes after phenolic ester alcohol maturation one standard until fermentation, dewatered by a cold and hot drying unit, this finished product is and can supplies the Thymus mongolicus ester phenolic alcohol fruit product C that shot and long term is freezing or refrigerate.Or utilize low temperature 40 degrees Celsius to cure to 90 degrees Celsius, make its strengthen intensifying phenolic ester alcohol disengage effect more ripe after, be positioned over and pulverize unit and add pure water after crushing, stirring, form puree sauce and be product D; Also or through a squeezing unit product E is to disengage the senior essential oil of Thymus mongolicus ester phenolic alcohol, and remaining oil cake separately can carry out the broken processing procedure of a fine powder again after squeezing, to obtain a fine powder body product F, or separately carry out a High Temperature High Pressure processing procedure, can product G to obtain the green of a high-effect value.Or, this good fruit of Thymus mongolicus after screening carries out partial desiccation and naturally ferments fermentation, complete after phenolic ester alcohol maturation one standard can add pure water until fermentation, distill with temperature 100 degrees Celsius, this retort gas is naturally-occurring oily water separation phenomenon after apparatus for supercooling, obtain water and oil through oily water separation unit with separation again, separating obtained moisture is that alcohol dew is product K; And grease is inserted after centrifugal chiller carries out protein deposition separation, separate the superfine lightweight essential oil of upper strata Thymus mongolicus phenolic ester alcohol and product H, middle level Thymus mongolicus phenolic ester alcohol essence matter essential oil and product I, lower floor's Thymus mongolicus phenolic ester alcohol plant collagen matter and product J.
The product M of another please refer to the drawing 4, D step gained can carry out further processing procedure, imports in vacuum tank put 1 to 3 year by product M, completes wine alcohol quality and carries out distillation and obtain ethanol and obtain Thymus mongolicus phenolic ester pure wine, i.e. a product N; Moreover, take out completing the yeast precipitated in the vacuum tank of wine alcohol quality and carry out drying process, forming Thymus mongolicus phenolic ester alcohol yeast, i.e. product P; In addition, after distillation, remaining moisture then becomes Thymus mongolicus senior phenolic ester alcohol ferment acid anhydride, i.e. product O.
Therefore according to all products that steps flow chart of the present invention is made; the VITAMIN such as product material body special phenolic ester alcohol ferment enzyme are excited with natural science physical law; effect of antibacterial sterilization is reached in sufficient performance; so add without any need for sanitas; more any compound interpolation need not help effect; and institute's using method observes health, health, nontoxic, biology is safe is aim, reach without waste water, no waste mine, production no pollution in processing procedure, and really implement effect of protection of the environment.
In addition, the value of all products made according to steps flow chart of the present invention and utilization:
Product A: ferment Amino acid liquid fertilizer can be planted as agricultural and be used.
Product B: as the substratum of bacterium mushroom glossy ganoderma class cultivation.
Products C, D: Thymus mongolicus ester phenolic alcohol fruit and jam use extremely wide, can steep in wine, also can be used in bread, beverage, various meat, vegetables or processed food material.
Product E: the senior essential oil of Thymus mongolicus ester phenolic alcohol can make the tocopherol of rich in vitamin E, having antioxygenic activity can prevent aging by scavenging free radicals, is best nutritional protective foods, gourmet food oil, beauty maintain product interpolation essential oil, the best refreshes oneself essential oil and antibacterial mosquito proof nurses essential oil.
Product F: Thymus mongolicus ester phenolic alcohol powder can replace general pepper powder to use.
Product G: the green energy fuel energy that can be used as strategic material and industrial high-effect value.
Product H: the superfine lightweight essential oil of Thymus mongolicus ester phenolic alcohol can make the tocopherol of rich in vitamin E, have antioxygenic activity can scavenging free radicals to prevent aging be best advanced medical medication, especially urban human life tension pressure is large, easily can't fall asleep to cause and do not have enough sleep and all kinds of headache, Thymus mongolicus ester phenolic alcohol has effect of sleeping pain relieving, and naturally have no side effect for natural nutrition element, be also top beauty skin care products.
Product I: Thymus mongolicus ester phenolic alcohol essence matter essential oil can make the tocopherol of rich in vitamin E, have antioxygenic activity can scavenging free radicals to prevent aging be best advanced medical medication, beauty skin care products and nutritive health-care food, have flavour simultaneously and have food materials seasoning value.
Product J: Thymus mongolicus ester phenolic alcohol plant collagen matter can do nourishing and health food category and cosmetology articles for use.
Product K: Thymus mongolicus ester phenolic alcohol dew can make health maintenance drink, cosmetology moisture retention water, more can replace the required moisture added in food processing procedure, as more unique in added alcohol dew local flavor when making bread.
Product L: Thymus mongolicus ester phenolic alcohol vinasse can be used as various kinds of foods cooking and sauce makes interpolation use.
Product M: Thymus mongolicus ester phenolic alcohol enzyme liquid can be used as nourishing and health food category and various kinds of foods cooking, sushi rice and sauce make to add and use.
Product N: Thymus mongolicus ester phenolic alcohol wine can be used as nutritive health-care food, high-grade taste meal beverage wine.
Product O: Thymus mongolicus senior ester phenolic alcohol ferment acid anhydride liquid can be used as high-grade product nourishing and health food category and various kinds of foods cooking, sushi rice and sauce make and add.
Product P: Thymus mongolicus ester phenolic alcohol yeast pulvis can be used as and does the cooking of high-grade product nourishing and health food category, beauty skin care products and various kinds of foods and make to add use with sauce.
Just the above, be only preferred embodiment of the present invention, when can not in order to limit the enforceable scope of the present invention, all practise in this industry personage the change that obviously can do and modification, all should be considered as not departing from flesh and blood of the present invention.
Claims (10)
1. in Thymus mongolicus fruit, extract a method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN, it is characterized in that, comprise the following step:
A, Thymus mongolicus fruit is intensified composition in fruit with the concussion of amplitude energy, make the chemical energy of fruit discharge and reach the complete cleaning sterilization of fruit epidermis simultaneously;
B, filtering out can the good fruit of goods, bad fruit and cleaning water is placed in fermenter and ferments, and carries out pomace water expression separation until fermentation to a standard;
C, carry out nature ferment fermentation through the good fruit of screening, treat that fermentation completes phenolic ester alcohol maturation one standard to carry out successive process; And
D, separately add after equivalent pure water is pulverized import boiling unit through the good fruit of screening, material is derived after carrying out maturation and sterilisation program, to enter in another fermenter and add pure water and carry out cultivation fermentation, to be decomposedly complete ferment maturation when disengaging alcohol taste, carry out ferment enzyme pomace water and be separated processing procedure, this separating obtained ferment enzyme pomace becomes Thymus mongolicus phenolic ester alcohol vinasse product, and separating obtained ferment enzyme fruit liquid then becomes Thymus mongolicus phenolic ester alcohol enzyme liquid product.
2. in Thymus mongolicus fruit, extract the method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN as claimed in claim 1, it is characterized in that, step B is carried out pomace hydraulic pressure and is squeezed isolated moisture as agricultural product ferment Amino acid liquid fertilizer.
3. in Thymus mongolicus fruit, extract the method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN as claimed in claim 1, it is characterized in that, step B is carried out pomace hydraulic pressure and is squeezed after isolated pomace carries out sterilization and support the substratum product of planting as bacterium mushroom glossy ganoderma class.
4. in Thymus mongolicus fruit, extract the method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN as claimed in claim 1, it is characterized in that, the successive process of step C is dewatered with cold and hot drying unit, to form the Thymus mongolicus ester phenolic alcohol fruit product of or cold storage quality freezing for shot and long term.
5. in Thymus mongolicus fruit, extract the method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN as claimed in claim 1, it is characterized in that, the successive process of step C with low temperature 40 ~ 90 degrees Celsius bake and bank up with earth make its strengthen intensifying phenolic ester alcohol disengage effect more ripe after, be positioned over and pulverize in unit and add pure water, after crushing, stirring, form puree jam products.
6. in Thymus mongolicus fruit, extract the method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN as claimed in claim 1, it is characterized in that, the successive process of step C with low temperature 40 ~ 90 degrees Celsius bake and bank up with earth make its strengthen intensifying phenolic ester alcohol disengage effect more ripe after, disengage the senior essential oil product of Thymus mongolicus ester phenolic alcohol through squeezing unit processing procedure; And after squeezing a surplus oil blob of slag carry out fine powder broken with obtain powder product or carry out High Temperature High Pressure make the green of high-effect value can fuel section product.
7. in Thymus mongolicus fruit, extract the method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN as claimed in claim 1, it is characterized in that, the successive process of step C adds pure water and distills with 100 degrees Celsius, this retort gas is naturally-occurring oily water separation after apparatus for supercooling, in oily water separation unit, respectively obtain oil, water, distillation separates remaining pomace and moisture is then positioned over fermenter.
8. in Thymus mongolicus fruit, extract the method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN as claimed in claim 7, it is characterized in that, oil is inserted centrifugal chiller and carry out protein deposition separation, obtain upper strata and separate the superfine lightweight essential oil product of Thymus mongolicus phenolic ester alcohol, middle level separates Thymus mongolicus phenolic ester alcohol essence matter essential oil product, and lower floor separates Thymus mongolicus phenolic ester alcohol plant collagen matter product; And separating obtained moisture is alcohol dew product.
9. in Thymus mongolicus fruit, extract the method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN as claimed in claim 1, it is characterized in that, the ferment enzyme fruit liquid of D step gained imports in vacuum tank to put and within 1 ~ 3 year, completes wine alcohol quality and distill, to obtain the alcohol product of Thymus mongolicus phenolic ester pure wine; After distillation, remaining moisture becomes Thymus mongolicus senior phenolic ester alcohol acid anhydride liquid product simultaneously.
10. in Thymus mongolicus fruit, extract the method for organic phenolic ester alcohol and carbohydrate ferment enzyme natural organic matter VITAMIN as claimed in claim 9, it is characterized in that, complete after drying process is carried out in the yeast taking-up precipitated in the vacuum tank of wine alcohol quality term and become Thymus mongolicus phenolic ester alcohol yeast product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105768029A (en) * | 2016-03-17 | 2016-07-20 | 中华全国供销合作总社南京野生植物综合利用研究所 | New processing method of white peppers |
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| CN1115244A (en) * | 1994-07-16 | 1996-01-24 | 林陆山 | Method for prepn. of multifunctional health-care medicine by using lindera glauca fruit as main raw material |
| CN101690572A (en) * | 2009-09-30 | 2010-04-07 | 张昌杰 | Litsea sauce-making method |
| CN102876449A (en) * | 2012-10-14 | 2013-01-16 | 河南理工大学 | Method for preparing bio-oil from Litsea pungens biomass by hydrothermal process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115244A (en) * | 1994-07-16 | 1996-01-24 | 林陆山 | Method for prepn. of multifunctional health-care medicine by using lindera glauca fruit as main raw material |
| CN101690572A (en) * | 2009-09-30 | 2010-04-07 | 张昌杰 | Litsea sauce-making method |
| CN102876449A (en) * | 2012-10-14 | 2013-01-16 | 河南理工大学 | Method for preparing bio-oil from Litsea pungens biomass by hydrothermal process |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105768029A (en) * | 2016-03-17 | 2016-07-20 | 中华全国供销合作总社南京野生植物综合利用研究所 | New processing method of white peppers |
| CN105768029B (en) * | 2016-03-17 | 2020-09-15 | 中华全国供销合作总社南京野生植物综合利用研究所 | New method for processing white pepper |
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