CN106342792A - Preservation method capable of reducing loss of rosemary essential oil - Google Patents
Preservation method capable of reducing loss of rosemary essential oil Download PDFInfo
- Publication number
- CN106342792A CN106342792A CN201610719155.XA CN201610719155A CN106342792A CN 106342792 A CN106342792 A CN 106342792A CN 201610719155 A CN201610719155 A CN 201610719155A CN 106342792 A CN106342792 A CN 106342792A
- Authority
- CN
- China
- Prior art keywords
- rosemary
- preservation
- preserving
- herba rosmarini
- rosmarini officinalis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N3/00—Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
Abstract
The invention provides a preservation method capable of reducing loss of rosemary essential oil, and relates to the technical field of spice preservation. The preservation method comprises the steps: (1) taking fresh and alive rosemary in a flowering period, removing root hair from the rosemary, and remaining stem leaves and flowers of the rosemary; (2) drying the remained rosemary by using hot air, so that the water content of the rosemary is 42% to 45%, wherein the hot air temperature is 45 to 50 DEG C; (3) atomizing protective liquid, spraying the protective liquid on the surface of the rosemary uniformly, and preserving in an environment of 32 DEG C for 45 minutes after uniformly spraying the protective liquid, wherein 150 g of the protective liquid is sprayed on each kilogram of the rosemary; (4) drying the rosemary by cold air at the cold air temperature of 22 to 24 DEG C so as to enable the water content of the rosemary to be 23% to 26%, then putting the rosemary into a refrigeration storage, and preserving at the preservation temperature of 1 to 3.5 DEG C. The protective liquid is used for reducing the loss of the essential oil in the preservation process of the rosemary, so that the essential oil yield of the rosemary raw material is increased; and the protective liquid also can avoid mildew in the preservation process of the rosemary, so that the quality of the essential oil is improved.
Description
Technical field
The present invention relates to spice preservation technology field, more particularly, to a kind of method for preserving reducing rosemary ethereal oil loss.
Background technology
Spice, be a kind of fragrance can be smelt by olfactory sensation or the sense of taste tastes the material of fragrance, be the raw material preparing essence.Have
Pleasant aromatic odor, can be used for compound or the mixture of preparing essence.There are natural perfume material and artificial musk by its source
Material, has dividing of household chemicalss spice, flavorant and tobacco spice by its purposes.In chemical industry, complete synthesis spice
It is to organize as fine chemicals to produce.
Quintessence oil is from the flower of plant, leaf, stem, root or fruit, by steam distillation, squeezing and pressing method, cold-maceration or molten
Agent extraction method refines the volatile flavor of extraction.
In prior art, for extracting the plant material of quintessence oil in storage, easily lose volatile flavor,
Raw material is led to devalue, quintessence oil oil yield is relatively low.
Content of the invention
It is an object of the invention to provide a kind of method for preserving reducing rosemary ethereal oil loss, asked with solving above-mentioned technology
Topic.
The technical problem to be solved employs the following technical solutions to realize:
A kind of method for preserving reducing rosemary ethereal oil loss is it is characterised in that step is:
(1) take away the fresh and alive Herba Rosmarini Officinalis at florescence, remove its root hair, retain its stem and leaf and flower；
(2) using hot blast, the Herba Rosmarini Officinalis remaining is carried out drying so as to water content is in 42%-45%, the heat of employing
Air temperature is 45-50 DEG C；
(3) and then liquid mist will be protected, be uniformly sprayed at Herba Rosmarini Officinalis surface, every kilogram of Herba Rosmarini Officinalis sprays protection liquid
150g, after uniformly spraying protection liquid, 45 DEG C of preservation under 32 DEG C of environment；
(4) and then cold air drying Herba Rosmarini Officinalis, cold wind temperature is 22-24 DEG C, make Herba Rosmarini Officinalis water content in 23%-26%,
Herba Rosmarini Officinalis can be sent into preservation in freezer, preservation temperature is 1-3.5 DEG C.
Preferably, described protection liquid is made up of the raw material of following weight portion:
0.5 part of Palmic acid, 3.2 parts of cellulose powder, 1.25 parts of pectin, 3.2 parts of arabinan, 55 parts of water.
Preferably, the ph value of described pectin is 5.5, pectin, when temperature is 48 DEG C, under continuously stirred state, uses Fructus Citri Limoniae
Acid adjusts ph value to 5.5.
Preferably, the fineness of described cellulose powder is 0.3-5.5 micron.
Preferably, described cellulose powder is to be mixed by the component of the lower weight proportion of group: hydroxyethyl cellulose 6, wheat
Bran cellulose 2.3, sodium lignin sulfonate 1.2.
Preferably, the preparation method of described wheat-bran fiber element is: by Testa Tritici as 0-3 DEG C of cold water soak 30 hours,
Then add Sorbet in cold water, make cold water keep 0 DEG C, and contain in cold water either with or without the Sorbet dissolving, the body of Sorbet and water
The Sorbet that long-pending ratio is made for pure water for 1:5, described Sorbet；Carry out high-speed stirred by the way of centrifugal mixer, mixing speed is
More than 2500 revs/min, using waterpower, Testa Tritici is crushed, be then passed through filtering, obtain wadding fibrous thing, then through hot air drying
And break up, obtain wheat-bran fiber element.
The preparation method of protection liquid:
(1) prepare following raw material by weight ratio: 0.5 part of Palmic acid, 3.2 parts of cellulose powder, 1.25 parts of pectin, Arab
3.2 parts of polysaccharide, 55 parts of water；
(2) the ph value of pectin is adjusted to 5.5, preservation 3 hours, then mix with cellulose powder, water, after stirring 10min, 70
Preservation 2.5 hours at DEG C, obtain mixed liquor a；
(3) add arabinan in mixed liquor a, under continuously stirred state, be to slowly warm up to 85 DEG C, insulation, continues
Stirring 30min, obtains mixed liquor b；
(4) mixed liquor b is cooled to 35-42 DEG C, adds Palmic acid, be cooled to 12- after mixing and stirring in mixed liquor b
15 DEG C, sealing preserve, obtain final product protection liquid.
The invention has the beneficial effects as follows:
The present invention reduces the loss of quintessence oil using protection liquid in Herba Rosmarini Officinalis preserving process, thus improving Herba Rosmarini Officinalis raw material
Quintessence oil oil yield；This protection liquid also can avoid going mouldy in Herba Rosmarini Officinalis storage, improves the quality of quintessence oil.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention realizes are easy to understand, tie below
Close specific embodiment, the present invention is expanded on further, but following embodiment is only the preferred embodiments of the present invention, and not all.
Based on the embodiment in embodiment, those skilled in the art are obtained other real on the premise of not making creative work
Apply example, broadly fall into protection scope of the present invention.
Embodiment 1
A kind of protection liquid reducing the loss of Herba Rosmarini Officinalis storage quintessence oil, is made up of the raw material of following weight portion:
0.5 part of Palmic acid, 3.2 parts of cellulose powder, 1.25 parts of pectin, 3.2 parts of arabinan, 55 parts of water.
The preparation method of above-mentioned protection liquid:
(1) prepare following raw material by weight ratio: 0.5 part of Palmic acid, 3.2 parts of cellulose powder, 1.25 parts of pectin, Arab
3.2 parts of polysaccharide, 55 parts of water；
(2) the ph value of pectin is adjusted to 5.5, preservation 3 hours, then mix with cellulose powder, water, after stirring 10min, 70
Preservation 2.5 hours at DEG C, obtain mixed liquor a；
(3) add arabinan in mixed liquor a, under continuously stirred state, be to slowly warm up to 85 DEG C, insulation, continues
Stirring 30min, obtains mixed liquor b；
(4) mixed liquor b is cooled to 35-42 DEG C, adds Palmic acid, be cooled to 12- after mixing and stirring in mixed liquor b
15 DEG C, sealing preserve, obtain final product protection liquid.
Using above-mentioned protection liquid, the method reducing the loss of Herba Rosmarini Officinalis preserving process quintessence oil, step is:
(1) take away the fresh and alive Herba Rosmarini Officinalis at florescence, remove its root hair, retain its stem and leaf and flower；
(2) using hot blast, the Herba Rosmarini Officinalis remaining is carried out drying so as to water content is in 42%-45%, the heat of employing
Air temperature is 45-50 DEG C；
(3) and then liquid mist will be protected, be uniformly sprayed at Herba Rosmarini Officinalis surface, every kilogram of Herba Rosmarini Officinalis sprays protection liquid
150g, after uniformly spraying protection liquid, 45 DEG C of preservation under 32 DEG C of environment；
(4) and then cold air drying Herba Rosmarini Officinalis, cold wind temperature is 22-24 DEG C, make Herba Rosmarini Officinalis water content in 23%-26%,
Herba Rosmarini Officinalis can be sent into preservation in freezer, preservation temperature is 1-3.5 DEG C.
Experimental data:
Protection liquid and method using embodiment 1 carry out preservation to Herba Rosmarini Officinalis, then utilize the Herba Rosmarini Officinalis of embodiment 1 preservation
As raw material, using the way of distillation, extract rosemary ethereal oil, the oil yield of rosemary ethereal oil is 1.35%；
Preservation is carried out using prior art (kept dry) to Herba Rosmarini Officinalis, then utilizes the Herba Rosmarini Officinalis of prior art preservation to make
For raw material, using the way of distillation, extract rosemary ethereal oil, the oil yield of rosemary ethereal oil is 1.17%；
The oil yield of above-mentioned rosemary ethereal oil, is the ratio of the rosemary ethereal oil and Herba Rosmarini Officinalis raw material used extracting.
Ultimate principle, principal character and the advantages of the present invention of the present invention have been shown and described above.The technology of the industry
The only present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description for the personnel
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also has various
Changes and improvements, these changes and improvements both fall within scope of the claimed invention.Claimed scope is by institute
Attached claims and its equivalent thereof.
Claims (6)
1. a kind of method for preserving reducing rosemary ethereal oil loss is it is characterised in that step is:
(1) take away the fresh and alive Herba Rosmarini Officinalis at florescence, remove its root hair, retain its stem and leaf and flower；
(2) using hot blast, the Herba Rosmarini Officinalis remaining is carried out drying so as to water content is in 42%-45%, the hot blast temperature of employing
Spend for 45-50 DEG C；
(3) and then liquid mist will be protected, be uniformly sprayed at Herba Rosmarini Officinalis surface, every kilogram of Herba Rosmarini Officinalis sprays protection liquid 150g, all
After even sprinkling protection liquid, 45 DEG C of preservation under 32 DEG C of environment；
(4) and then cold air drying Herba Rosmarini Officinalis, cold wind temperature is 22-24 DEG C, make Herba Rosmarini Officinalis water content in 23%-26%, you can
Herba Rosmarini Officinalis is sent into preservation in freezer, preservation temperature is 1-3.5 DEG C.
2. according to claim 1 reduce rosemary ethereal oil loss method for preserving it is characterised in that: described protection liquid by
The raw material of following weight portion is made:
0.5 part of Palmic acid, 3.2 parts of cellulose powder, 1.25 parts of pectin, 3.2 parts of arabinan, 55 parts of water.
3. according to claim 2 reduce rosemary ethereal oil loss method for preserving it is characterised in that: the ph of described pectin
It is worth for 5.5, pectin, when temperature is 48 DEG C, under continuously stirred state, adjusts ph value to 5.5 with citric acid.
4. according to claim 2 reduce rosemary ethereal oil loss method for preserving it is characterised in that: described cellulose powder
Fineness be 0.3-5.5 micron.
5. according to claim 2 reduce rosemary ethereal oil loss method for preserving it is characterised in that: described cellulose powder
It is to be mixed by the component of the lower weight proportion of group: hydroxyethyl cellulose 6, wheat-bran fiber element 2.3, sodium lignin sulfonate 1.2.
6. the method for preserving reducing rosemary ethereal oil loss according to claim 5 is it is characterised in that described wheat-bran fiber
The preparation method of element is: by Testa Tritici as 0-3 DEG C of cold water soak 30 hours, then adds Sorbet in cold water, so that cold water is protected
Hold 0 DEG C, and contain either with or without the Sorbet dissolving in cold water, Sorbet is 1:5 with the volume ratio of water, and described Sorbet is made for pure water
Sorbet；Carry out high-speed stirred by the way of centrifugal mixer, mixing speed is more than 2500 revs/min, using waterpower to Testa Tritici
Crushed, be then passed through filtering, obtain wadding fibrous thing, then through hot air drying and break up, obtained wheat-bran fiber element.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610719155.XA CN106342792A (en) | 2016-08-24 | 2016-08-24 | Preservation method capable of reducing loss of rosemary essential oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610719155.XA CN106342792A (en) | 2016-08-24 | 2016-08-24 | Preservation method capable of reducing loss of rosemary essential oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106342792A true CN106342792A (en) | 2017-01-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610719155.XA Pending CN106342792A (en) | 2016-08-24 | 2016-08-24 | Preservation method capable of reducing loss of rosemary essential oil |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1466883A (en) * | 2002-07-12 | 2004-01-14 | 上海三瑞化学有限公司 | Bi-component edible fruit and vegetable coating fresh-keeping agent and uses thereof |
| CN102719310A (en) * | 2012-07-03 | 2012-10-10 | 迁西县板栗产业研究发展中心 | Pickling processing method of chestnut flowers before essential oil extraction |
-
2016
- 2016-08-24 CN CN201610719155.XA patent/CN106342792A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1466883A (en) * | 2002-07-12 | 2004-01-14 | 上海三瑞化学有限公司 | Bi-component edible fruit and vegetable coating fresh-keeping agent and uses thereof |
| CN102719310A (en) * | 2012-07-03 | 2012-10-10 | 迁西县板栗产业研究发展中心 | Pickling processing method of chestnut flowers before essential oil extraction |
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Application publication date: 20170125 |
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