CN105950297A - Novel perfumed flavor oil and preparation method thereof - Google Patents
Novel perfumed flavor oil and preparation method thereof Download PDFInfo
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- CN105950297A CN105950297A CN201610440900.7A CN201610440900A CN105950297A CN 105950297 A CN105950297 A CN 105950297A CN 201610440900 A CN201610440900 A CN 201610440900A CN 105950297 A CN105950297 A CN 105950297A
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- extraction
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- vegetable oil
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a novel perfumed flavor oil. The mass percent of natural perfume essential oil in the perfumed flavor oil is 0.15-0.95% or so. The invention further discloses a preparation method of the novel perfumed flavor vegetable oil. The preparation method includes the first step of raw material collecting and cleaning, the second step of environment-friendly extraction, and the third step of filtration. According to the novel perfumed flavor oil and the preparation method thereof, natural perfume materials or by-products thereof are adopted as raw materials; as it is not needed to perform complex pretreatment before extraction, the technology is simple and easy to implement; as it is not needed to add other organic solvents in the extraction process, the purity and safety of the product are guaranteed. By using the new ultrasonic technology, the new microwave technology and the like in combination, the extraction effect achieved after optimization is much better than that of a traditional method, and the risks of product degradation and contamination are reduced to the minimum. The whole extraction process can be controlled by optimizing technological parameters, and operation is easy and convenient.
Description
Technical field
The present invention relates to a kind of Novel perfuming flavor oil and preparation method thereof, belong to Food Science and technical field.
Background technology
In natural perfume material crop, major part volatile aromatic composition is nonpolar or low pole compound, and with quintessence oil as generation
The natural aromatic product of table is deeply known by consumers in general and likes, according to " similar mix " principle, food grade vegetable oil can
Substitute the conventional organic solvent of tradition and extract above aromatic.By with being used in combination, the short of new techniques such as ultrasound wave
Can effectively destroy plant gland cell in time and the volatile flavor that accelerates in plant cell dissolves in food plant oil body
System, just can collect to obtain by simple filtration and have the flavor oil of strong characteristic aromas, it is not necessary to extract and solvent again
Carry out separating, purification and allotment.
Existing flavor oil produce preparation method one be natural perfume material through volatile organic solvent extraction, separate,
Be added into the most in proportion in edible oil after purified concentration, another kind be after natural perfume material quintessence oil is collected by vapor distillation again
Being added in proportion in edible oil, two kinds of processing mode complexity are tediously long, it is impossible to effectively make full use of raw material, meanwhile, organic solvent
Use, discharge and remain also to operator, environment and the potential safety hazard of product quality various degrees.
The Chinese invention patent of Publication No. CN103074157A discloses a kind of rich in the class such as phylloxanthin and carotene
The edible vegetable oil of carotene and production method thereof, can need to be prepared as the phylloxanthin food plant of different cultivars according to difference
Oil, wherein lutein content is 0.01-0.2%, and carotene carotene content is 0.01-0.1%, by phylloxanthin and carotene proportionally
Add in vegetable oil, be sufficiently stirred for being allowed to dissolve at a temperature of 50 DEG C ~ 60 DEG C, pack after homogenizing processes.The method prepares
Product there is antioxidation, remove interior free yl, the protection function such as cell membrane, the most cheap, instant, it is simple to general
And application.
But, the scheme disclosed in above-mentioned patent, the most only embody with food grade vegetable oil make solvent substitute organic
The feasibility of volatile solvent, but itself is not directed to extraction process, and the simplest mixture is added, and interpolation pigment is
Natural or composite is the most indefinite.
Summary of the invention
(1) to solve the technical problem that
For solving the problems referred to above, the present invention proposes a kind of Novel perfuming flavor oil and preparation method thereof, and the present invention is by comprehensive utilization
With natural perfume material and side-product thereof, traditional handicraft is united two into one, it is intended to conventional process is many, energy consumption is high, efficiency in solution
The problems such as low, product is perishable, it is proposed that a kind of high-efficiency low energy consumption, quick green novel preparation process, cost efficiency same
Time produce high added value, the obvious local flavor of fragrance characteristic is with Oleum sesami, and introduces a kind of and the design of this process matching biology
Smelting scheme.
(2) technical scheme
A kind of Novel perfuming flavor oil vegetable oil of the present invention, natural spice essential oil amount mass percent in perfuming flavor oil
It is about 0.15 to 0.95%.
The method of a kind of Novel perfuming flavor oil vegetable oil described in preparation, comprises the following steps:
One, feedstock capture and cleaning
Natural perfume material or its side-product siccative are collected cleaned, then drains；
Two, green extraction
Suitable new technique is selected to carry out auxiliary extraction, Optimizing Process Parameters；
Three, filter
Wherein, preferred technical scheme is, the auxiliary extraction in described step 2 is ultrasound wave, microwave or ultrasound wave, microwave
Associated with extract.
Wherein, preferred technical scheme is, the auxiliary extraction in described step 2 is that edible vegetable oil replacement tradition is organic
Volatile solvent extracts.
Wherein, preferred technical scheme is, the green extraction in described step 2 can be under vacuum or inert gas environment
Carry out, make technique more perfect.
(3) beneficial effect
Compared with prior art, raw material of the present invention is natural perfume material or its side-product, owing to extraction is front without entering
The pre-treatment that row is complicated, so technique is simply, easily operate, and extraction process is without adding other organic solvents, thus ensures
Product purely and safety.By with the new technique such as ultrasound wave, microwave associated with by the way of, after optimization, effect of extracting is the most excellent
In traditional method, product degraded and contaminated risk are down to minimum.Whole extraction process can be come by Optimizing Process Parameters
Regulation and control, easy and simple to handle.Compared with traditional method, this invention relate to product without carrying out again separating, purification and allotment, thus enter one
Step reduces energy consumption and simplifies step.It addition, this green extraction process is transformed also dependent on needs, as connect noble gas,
Vacuum controllers etc., to ensure high-quality finished product.
Accompanying drawing explanation
Fig. 1 is the overall structure schematic diagram of the present invention.
Detailed description of the invention
A kind of Novel perfuming flavor oil of the present invention and preparation method thereof, comprises the following steps:
(1) the fresh natural perfume material of high-quality or collection perfume material siccative are gathered；
(2) cleaning puts into mix and blend in food grade vegetable oil after draining, it is not necessary to add any organic solvent again；
(3) suitable new technique is selected to carry out auxiliary extraction, Optimizing Process Parameters；
(4) natural perfume material volatile aromatic composition is effectively dissolved in food plant oil solvent；
(5) by being filtrated to get the Novel perfuming flavor oil of transparent clarification, filtering residue can be used for animal feed, as extraction is not thorough,
Filtering residue can extract again.
The Novel perfuming flavor oil of above-mentioned acquisition, natural spice essential oil amount mass percent in perfuming flavor oil is about
0.15 to 0.95%.
According to above-mentioned preparation method, a further object of the present invention is to introduce a kind of perfuming food smelted based on biology
With level vegetable oil production process program.The solution of the present invention can further be summarised as the steps (as shown in drawings):
Step one, feedstock capture and cleaning；
Step 2, green extraction；
Step 3, filtration.
The following is several preferred embodiments of the present invention a kind of Novel perfuming flavor oil and preparation method thereof:
Embodiment one
Using raw material is fresh Herba Ocimi (Herba Ocimi Pilosi), compares with traditional handicraft, and the new technology of green extraction uses the technology such as ultrasound wave, microwave connection
With, new technology extraction Basil Essential can directly dissolve in olive oil, when greatly reducing operating procedure and the extraction of traditional handicraft
Between, and in two kinds of technique gained flavor oils, aroma component content is approximation, with new technology gained local flavor under time extraction conditions
Salted cake fried in sesame oil gas becomes apparent from, more joyful.
Embodiment two
Using raw material is Herba Ocimi (Herba Ocimi Pilosi) siccative, uses 10 kinds of common edible vegetable oils (especially Oleum Helianthi) directly to extract in Herba Ocimi (Herba Ocimi Pilosi) main
Volatility aroma component, final certification edible oil has good extracting power, and alternative organic solvent is used safely.
Present invention is characterized in that 1. brand-new perfuming flavor oil and green production process embodiments thereof；2. pair natural
Perfume material and side-product thereof comprehensively utilize, it is not necessary to carry out the pre-treatment of complexity；3. extraction process uses food grade plant
Oil substitutes conventional organic solvents, makes technique and product more green safety；4. can carry with the combination of the new technique such as ultrasound wave, microwave
High extraction efficiency, reduces product degraded or contaminated risk, more green energy conservation simultaneously；5. product without carrying out again separating, pure
Change and allotment, simplify step further and reduce energy consumption；6. can be by adding noble gas or vacuum controller etc. in this technique
So that production system is more perfect.
Embodiment described above is only to be described the preferred embodiment of the present invention, the not structure to the present invention
Think and scope is defined.On the premise of without departing from design concept of the present invention, this area ordinary person technology to the present invention
Various modification that scheme is made and improvement, all should drop into protection scope of the present invention, the technology contents that the present invention is claimed,
All record in detail in the claims.
Claims (5)
1. a Novel perfuming local flavor edible vegetable oil, it is characterised in that: natural spice essential oil amount matter in perfuming flavor oil
Amount percentage ratio is about 0.15 to 0.95%.
2. the method preparing a kind of Novel perfuming local flavor edible vegetable oil as claimed in claim 1, it is characterised in that:
Comprise the following steps:
One, feedstock capture and cleaning
Natural perfume material or side-product are collected and cleaned then drains；
Two, green extraction
Suitable new technique is selected to carry out auxiliary extraction, Optimizing Process Parameters；
Three, filter.
The preparation method of a kind of Novel perfuming local flavor edible vegetable oil the most as claimed in claim 2, it is characterised in that described step
Auxiliary extraction in rapid two is the extraction of ultrasound wave, microwave or ultrasound wave, microwave combination.
The preparation method of a kind of Novel perfuming local flavor edible vegetable oil the most as claimed in claim 2, it is characterised in that described step
Auxiliary extraction in rapid two is to use edible vegetable oil to substitute traditional volatile organic solvent to extract.
The preparation method of a kind of Novel perfuming local flavor edible vegetable oil the most as claimed in claim 2, it is characterised in that described step
Green extraction in rapid two can be carried out under vacuum or inert gas environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610440900.7A CN105950297B (en) | 2016-06-20 | 2016-06-20 | Flavored oil and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610440900.7A CN105950297B (en) | 2016-06-20 | 2016-06-20 | Flavored oil and preparation method thereof |
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| CN105950297A true CN105950297A (en) | 2016-09-21 |
| CN105950297B CN105950297B (en) | 2020-04-14 |
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| CN201610440900.7A Active CN105950297B (en) | 2016-06-20 | 2016-06-20 | Flavored oil and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107802025A (en) * | 2017-12-06 | 2018-03-16 | 湖北中烟工业有限责任公司 | A kind of preparation method of ginkgo biloba p.e and its application in cigarette |
| CN108676622A (en) * | 2018-06-26 | 2018-10-19 | 清远市瑶康生物科技有限公司 | A kind of preparation method of the litsea cubeba oil with antibacterial activity |
| CN109463465A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of hickory chick bean curd stick |
| CN111676097A (en) * | 2020-06-01 | 2020-09-18 | 蓝彤生物科技(吉林)有限公司 | Extraction method of ginseng essential oil |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629896A (en) * | 2015-01-30 | 2015-05-20 | 安徽赵老五油脂有限公司 | Processing method of aromatic oxidation-resistant rapeseed oil |
| CN105076485A (en) * | 2015-06-23 | 2015-11-25 | 海安海龙粮油有限公司 | Flavor-enhancing soybean oil and production method thereof |
-
2016
- 2016-06-20 CN CN201610440900.7A patent/CN105950297B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629896A (en) * | 2015-01-30 | 2015-05-20 | 安徽赵老五油脂有限公司 | Processing method of aromatic oxidation-resistant rapeseed oil |
| CN105076485A (en) * | 2015-06-23 | 2015-11-25 | 海安海龙粮油有限公司 | Flavor-enhancing soybean oil and production method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107802025A (en) * | 2017-12-06 | 2018-03-16 | 湖北中烟工业有限责任公司 | A kind of preparation method of ginkgo biloba p.e and its application in cigarette |
| CN107802025B (en) * | 2017-12-06 | 2019-12-24 | 湖北中烟工业有限责任公司 | Preparation method of ginkgo leaf extract and application of ginkgo leaf extract in cigarettes |
| CN108676622A (en) * | 2018-06-26 | 2018-10-19 | 清远市瑶康生物科技有限公司 | A kind of preparation method of the litsea cubeba oil with antibacterial activity |
| CN109463465A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of hickory chick bean curd stick |
| CN109463465B (en) * | 2018-12-29 | 2022-05-06 | 南阳师范学院 | Preparation process of morchella dried beancurd sticks |
| CN111676097A (en) * | 2020-06-01 | 2020-09-18 | 蓝彤生物科技(吉林)有限公司 | Extraction method of ginseng essential oil |
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| Publication number | Publication date |
|---|---|
| CN105950297B (en) | 2020-04-14 |
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