CN105852026B - A method of mushroom alcohol is extracted from the dry condensate liquid of fermented bean dregs - Google Patents
A method of mushroom alcohol is extracted from the dry condensate liquid of fermented bean dregs Download PDFInfo
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- CN105852026B CN105852026B CN201610405887.1A CN201610405887A CN105852026B CN 105852026 B CN105852026 B CN 105852026B CN 201610405887 A CN201610405887 A CN 201610405887A CN 105852026 B CN105852026 B CN 105852026B
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- rectifying
- promotor
- weight
- sodium bicarbonate
- condensate liquid
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- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 239000007788 liquid Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 21
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 20
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 74
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 74
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 48
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 37
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 37
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 37
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 abstract description 13
- 238000009833 condensation Methods 0.000 abstract description 9
- 230000005494 condensation Effects 0.000 abstract description 9
- 238000000605 extraction Methods 0.000 abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- HSJKGGMUJITCBW-UHFFFAOYSA-N 3-hydroxybutanal Chemical compound CC(O)CC=O HSJKGGMUJITCBW-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241000255925 Diptera Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000007818 Grignard reagent Substances 0.000 description 1
- 235000008418 Hedeoma Nutrition 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- ACIAHEMYLLBZOI-ZZXKWVIFSA-N Unsaturated alcohol Chemical compound CC\C(CO)=C/C ACIAHEMYLLBZOI-ZZXKWVIFSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000005667 attractant Substances 0.000 description 1
- 230000031902 chemoattractant activity Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004795 grignard reagents Chemical class 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of methods that mushroom alcohol is extracted from the dry condensate liquid of fermented bean dregs, include the following steps: step S1, collect the condensate liquid carried out in drying process after bean pulp fermentation and collect 170~180 DEG C of fractions to the condensate liquid rectifying；Step S2, calcium carbonate powder and rectifying promotor are added into 170~180 DEG C of fractions, and calcium carbonate powder weight is the 25~35% of fraction volume；Rectifying promotor is sodium bicarbonate and sodium carbonate mixture, and rectifying promotor weight is the 7~9% of fraction volume, and sodium bicarbonate and sodium carbonate weight part ratio are 6~8:1；Step S3 distills the fraction that calcium carbonate powder and rectifying promotor are added in step S2 in 175 DEG C, up to mushroom alcohol after condensation collection.The method of the present invention can dry high efficiency extraction mushroom alcohol in condensate liquid from fermented bean dregs, provide new approach for the preparation of mushroom alcohol.This method preparation method is high-efficient, this may be related with sodium bicarbonate in rectifying promotor and sodium carbonate weight ratio, preparation efficiency highest when the two weight ratio is 6~8:1.
Description
Technical field
The present invention relates to a kind of methods that mushroom alcohol is extracted from the dry condensate liquid of fermented bean dregs.
Background technique
1-OCOL, CAS accession number are as follows: 3391-86-4 is commonly called as loose deep alcohol, mushroom alcohol, because discovery is present in Japan
Pine is deep and gains the name, and is one of two big main aromatic components of loose Qin Xiangqi.Appearance is colourless to pale yellow oily liquid, for fat
Race's unsaturated alcohol has mushroom, lavender, rose and hay fragrance.In nature, be primarily present in pennyroyal, thyme and
In fresh mushroom, belong to natural equivalent fragrance.
Mushroom alcohol main application has two major classes: 1, being used for daily use chemicals and edible essence, GB 2760-1996 is defined as allowing to make
Flavorant, can be used for preparing the types essence such as mushroom and Earthy Taste, and artificial essential oil recombinates essential oil or ester perfume is made；
2, as chemical synthesis raw material, it is applied to pharmaceutical field；As mosquito attractant, it is applied to mosquitocide product.
Currently, the compound mainly passes through artificial synthesized, primary synthetic methods have: 1, passing through the reaction of Grignard reagent
1-OCOL is prepared, but this method is needed using a large amount of ether, dangerous and reaction condition is complicated；2, it is contracted by aldol
It is legal to prepare 1-OCOL, but the method will use the sulfur-containing compound for being difficult to remove, it is not suitable for food, in cosmetics.
Summary of the invention
The purpose of the present invention is to provide a kind of methods that mushroom alcohol is extracted from the dry condensate liquid of fermented bean dregs.
Above-mentioned purpose of the invention is achieved by following technical solution:
A method of mushroom alcohol being extracted from the dry condensate liquid of fermented bean dregs, is included the following steps:
Step S1 collects the condensate liquid carried out in drying process after bean pulp fermentation and receives then to condensate liquid progress rectifying
Collect 170~180 DEG C of fractions；
Step S2 adds calcium carbonate powder and rectifying promotor, the Paris white into above-mentioned 170~180 DEG C of fractions
The weight at end is the 25~35% of 170~180 DEG C of fraction volumes；The rectifying promotor is the mixing of sodium bicarbonate and sodium carbonate
Object, the weight of rectifying promotor are the 7~9% of 170~180 DEG C of fraction volumes, the weight ratio of sodium bicarbonate and sodium carbonate
For 6~8:1；
Step S3 steams the fraction that calcium carbonate powder and rectifying promotor are added in step S2 under the conditions of 175 DEG C
It evaporates, up to the mushroom alcohol after condensation collection.
Further, the weight of calcium carbonate powder is the 30% of 170~180 DEG C of fraction volumes in step S2.
Further, rectifying promotor described in step S2 is the mixture of sodium bicarbonate and sodium carbonate, rectifying promotor
Weight be the 8% of 170~180 DEG C of fraction volumes, the weight ratio of sodium bicarbonate and sodium carbonate is 7:1.
Further, rectifying promotor described in step S2 is the mixture of sodium bicarbonate and sodium carbonate, rectifying promotor
Weight be the 7% of 170~180 DEG C of fraction volumes, the weight ratio of sodium bicarbonate and sodium carbonate is 6:1.
Further, rectifying promotor described in step S2 is the mixture of sodium bicarbonate and sodium carbonate, rectifying promotor
Weight be the 9% of 170~180 DEG C of fraction volumes, the weight ratio of sodium bicarbonate and sodium carbonate is 8:1.
Advantages of the present invention:
Method provided by the invention can dry high efficiency extraction mushroom alcohol in condensate liquid from fermented bean dregs, be the system of mushroom alcohol
It is standby to provide a kind of novel approach.The method of the present invention preparation method is high-efficient, this may be with sodium bicarbonate in rectifying promotor
It is related with the weight ratio of sodium carbonate, preparation efficiency highest when the two weight ratio is 6~8:1.
Specific embodiment
Essentiality content of the invention is further illustrated below with reference to embodiment, but present invention protection model is not limited with this
It encloses.Although the invention is described in detail with reference to the preferred embodiments, those skilled in the art should understand that, it can be right
Technical solution of the present invention is modified or replaced equivalently, without departing from the spirit and scope of technical solution of the present invention.
Embodiment 1: the preparation method of mushroom alcohol
Step S1 collects the condensate liquid carried out in drying process after bean pulp fermentation and receives then to condensate liquid progress rectifying
Collect 170~180 DEG C of fractions；
Step S2 adds calcium carbonate powder and rectifying promotor, the Paris white into above-mentioned 170~180 DEG C of fractions
The weight at end is the 30% of 170~180 DEG C of fraction volumes；The rectifying promotor is the mixture of sodium bicarbonate and sodium carbonate,
The weight of rectifying promotor is the 8% of 170~180 DEG C of fraction volumes, and the weight ratio of sodium bicarbonate and sodium carbonate is 7:1；
Step S3 steams the fraction that calcium carbonate powder and rectifying promotor are added in step S2 under the conditions of 175 DEG C
It evaporates, up to the mushroom alcohol after condensation collection.
Embodiment 2: the preparation method of mushroom alcohol
Step S1 collects the condensate liquid carried out in drying process after bean pulp fermentation and receives then to condensate liquid progress rectifying
Collect 170~180 DEG C of fractions；
Step S2 adds calcium carbonate powder and rectifying promotor, the Paris white into above-mentioned 170~180 DEG C of fractions
The weight at end is the 25% of 170~180 DEG C of fraction volumes；The rectifying promotor is the mixture of sodium bicarbonate and sodium carbonate,
The weight of rectifying promotor is the 7% of 170~180 DEG C of fraction volumes, and the weight ratio of sodium bicarbonate and sodium carbonate is 6:1；
Step S3 steams the fraction that calcium carbonate powder and rectifying promotor are added in step S2 under the conditions of 175 DEG C
It evaporates, up to the mushroom alcohol after condensation collection.
Embodiment 3: the preparation method of mushroom alcohol
Step S1 collects the condensate liquid carried out in drying process after bean pulp fermentation and receives then to condensate liquid progress rectifying
Collect 170~180 DEG C of fractions；
Step S2 adds calcium carbonate powder and rectifying promotor, the Paris white into above-mentioned 170~180 DEG C of fractions
The weight at end is the 35% of 170~180 DEG C of fraction volumes；The rectifying promotor is the mixture of sodium bicarbonate and sodium carbonate,
The weight of rectifying promotor is the 9% of 170~180 DEG C of fraction volumes, and the weight ratio of sodium bicarbonate and sodium carbonate is 8:1；
Step S3 steams the fraction that calcium carbonate powder and rectifying promotor are added in step S2 under the conditions of 175 DEG C
It evaporates, up to the mushroom alcohol after condensation collection.
Embodiment 4: the preparation method of mushroom alcohol
Step S1 collects the condensate liquid carried out in drying process after bean pulp fermentation and receives then to condensate liquid progress rectifying
Collect 170~180 DEG C of fractions；
Step S2 adds calcium carbonate powder and rectifying promotor, the Paris white into above-mentioned 170~180 DEG C of fractions
The weight at end is the 30% of 170~180 DEG C of fraction volumes；The rectifying promotor is the mixture of sodium bicarbonate and sodium carbonate,
The weight of rectifying promotor is the 8% of 170~180 DEG C of fraction volumes, and the weight ratio of sodium bicarbonate and sodium carbonate is 6:1；
Step S3 steams the fraction that calcium carbonate powder and rectifying promotor are added in step S2 under the conditions of 175 DEG C
It evaporates, up to the mushroom alcohol after condensation collection.
Embodiment 5: the preparation method of mushroom alcohol
Step S1 collects the condensate liquid carried out in drying process after bean pulp fermentation and receives then to condensate liquid progress rectifying
Collect 170~180 DEG C of fractions；
Step S2 adds calcium carbonate powder and rectifying promotor, the Paris white into above-mentioned 170~180 DEG C of fractions
The weight at end is the 30% of 170~180 DEG C of fraction volumes；The rectifying promotor is the mixture of sodium bicarbonate and sodium carbonate,
The weight of rectifying promotor is the 8% of 170~180 DEG C of fraction volumes, and the weight ratio of sodium bicarbonate and sodium carbonate is 8:1；
Step S3 steams the fraction that calcium carbonate powder and rectifying promotor are added in step S2 under the conditions of 175 DEG C
It evaporates, up to the mushroom alcohol after condensation collection.
Embodiment 6: the weight ratio of comparative example, sodium bicarbonate and sodium carbonate is 5:1
Step S1 collects the condensate liquid carried out in drying process after bean pulp fermentation and receives then to condensate liquid progress rectifying
Collect 170~180 DEG C of fractions；
Step S2 adds calcium carbonate powder and rectifying promotor, the Paris white into above-mentioned 170~180 DEG C of fractions
The weight at end is the 30% of 170~180 DEG C of fraction volumes；The rectifying promotor is the mixture of sodium bicarbonate and sodium carbonate,
The weight of rectifying promotor is the 8% of 170~180 DEG C of fraction volumes, and the weight ratio of sodium bicarbonate and sodium carbonate is 5:1；
Step S3 steams the fraction that calcium carbonate powder and rectifying promotor are added in step S2 under the conditions of 175 DEG C
It evaporates, up to the mushroom alcohol after condensation collection.
Embodiment 7: the weight ratio of comparative example, sodium bicarbonate and sodium carbonate is 9:1
Step S1 collects the condensate liquid carried out in drying process after bean pulp fermentation and receives then to condensate liquid progress rectifying
Collect 170~180 DEG C of fractions；
Step S2 adds calcium carbonate powder and rectifying promotor, the Paris white into above-mentioned 170~180 DEG C of fractions
The weight at end is the 30% of 170~180 DEG C of fraction volumes；The rectifying promotor is the mixture of sodium bicarbonate and sodium carbonate,
The weight of rectifying promotor is the 8% of 170~180 DEG C of fraction volumes, and the weight ratio of sodium bicarbonate and sodium carbonate is 9:1；
Step S3 steams the fraction that calcium carbonate powder and rectifying promotor are added in step S2 under the conditions of 175 DEG C
It evaporates, up to the mushroom alcohol after condensation collection.
Embodiment 8: effect example
Mushroom alcohol is prepared according to Examples 1 to 7 method respectively, tests same volume (1L) 170~180 DEG C of fractions through step
S2, S3 treated the rate of recovery and recovery time (timing since vapo(u)rizing temperature reaches 175 DEG C).
| The mushroom alcohol rate of recovery (%) | Recovery time (minute) | |
| Embodiment 1 | 99 | 19 |
| Embodiment 4 | 96 | 23 |
| Embodiment 5 | 97 | 22 |
| Embodiment 6 | 72 | 48 |
| Embodiment 7 | 69 | 51 |
The effect and embodiment 4,5 of embodiment 2,3 are almost the same.
It is above-mentioned the experimental results showed that, method provided by the invention can from fermented bean dregs dry condensate liquid high efficiency extraction mushroom
Mushroom alcohol provides a kind of novel approach for the preparation of mushroom alcohol.The method of the present invention preparation method is high-efficient, this may be with rectifying
Sodium bicarbonate is related with the weight ratio of sodium carbonate in promotor, the two weight ratio be 6~8:1 when preparation efficiency most
It is high.
The effect of above-described embodiment indicates that essentiality content of the invention, but protection of the invention is not limited with this
Range.Those skilled in the art should understand that can with modification or equivalent replacement of the technical solution of the present invention are made,
Without departing from the essence and protection scope of technical solution of the present invention.
Claims (5)
1. a kind of method for extracting mushroom alcohol from the dry condensate liquid of fermented bean dregs, which comprises the steps of:
Step S1 collects the condensate liquid carried out in drying process after bean pulp fermentation and collects then to condensate liquid progress rectifying
170~180 DEG C of fractions；
Step S2 adds calcium carbonate powder and rectifying promotor into above-mentioned 170~180 DEG C of fractions, the calcium carbonate powder
Weight is the 25~35% of 170~180 DEG C of fraction volumes；The rectifying promotor is the mixture of sodium bicarbonate and sodium carbonate,
The weight of rectifying promotor is the 7~9% of 170~180 DEG C of fraction volumes, and the weight ratio of sodium bicarbonate and sodium carbonate is 6
~8:1；
Step S3 distills the fraction that calcium carbonate powder and rectifying promotor are added in step S2 under the conditions of 175 DEG C, cold
Up to the mushroom alcohol after solidifying collection.
2. according to the method described in claim 1, it is characterized by: the weight of calcium carbonate powder is 170~180 DEG C in step S2
The 30% of fraction volume.
3. method according to claim 1 or 2, it is characterised in that: rectifying promotor described in step S2 is sodium bicarbonate
With the mixture of sodium carbonate, the weight of rectifying promotor is the 8% of 170~180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate
Weight ratio is 7:1.
4. method according to claim 1 or 2, it is characterised in that: rectifying promotor described in step S2 is sodium bicarbonate
With the mixture of sodium carbonate, the weight of rectifying promotor is the 7% of 170~180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate
Weight ratio is 6:1.
5. method according to claim 1 or 2, it is characterised in that: rectifying promotor described in step S2 is sodium bicarbonate
With the mixture of sodium carbonate, the weight of rectifying promotor is the 9% of 170~180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate
Weight ratio is 8:1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610405887.1A CN105852026B (en) | 2016-06-08 | 2016-06-08 | A method of mushroom alcohol is extracted from the dry condensate liquid of fermented bean dregs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610405887.1A CN105852026B (en) | 2016-06-08 | 2016-06-08 | A method of mushroom alcohol is extracted from the dry condensate liquid of fermented bean dregs |
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| Publication Number | Publication Date |
|---|---|
| CN105852026A CN105852026A (en) | 2016-08-17 |
| CN105852026B true CN105852026B (en) | 2019-01-04 |
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| CN109566859B (en) * | 2019-01-21 | 2022-06-14 | 上海源耀农牧科技有限公司 | High-palatability palm kernel meal and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030032211A (en) * | 2001-10-16 | 2003-04-26 | 임용수 | Soy Sauce with Natural Clusters |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030032211A (en) * | 2001-10-16 | 2003-04-26 | 임용수 | Soy Sauce with Natural Clusters |
Non-Patent Citations (2)
| Title |
|---|
| 不同凝固剂对豆腐风味的影响;刘香英等;《大豆科学》;20111231;第30卷(第6期);第993-996页 |
| 食用香料 1-辛烯 -3-醇的合成;王建新等;《无锡轻工大学学报》;19980131;第17卷(第1期);第89-91页 |
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