CN115317415B - Preparation method of compound of plant fresh flower extract - Google Patents
Preparation method of compound of plant fresh flower extract Download PDFInfo
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- CN115317415B CN115317415B CN202210801748.6A CN202210801748A CN115317415B CN 115317415 B CN115317415 B CN 115317415B CN 202210801748 A CN202210801748 A CN 202210801748A CN 115317415 B CN115317415 B CN 115317415B
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/10—Washing or bathing preparations
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q5/00—Preparations for care of the hair
- A61Q5/02—Preparations for cleaning the hair
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/805—Corresponding aspects not provided for by any of codes A61K2800/81 - A61K2800/95
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention relates to the technical field of preparation of fresh flower compounds, in particular to a preparation method of a compound of a plant fresh flower extract, which comprises the following steps: crushing fresh flowers, dividing the crushed fresh flowers into a plurality of parts, respectively adding a plurality of parts of mixed solution of water and ethanol with different proportions into each part of petals to form a plurality of parts of mixed solution containing solids as an extracting solution, and classifying; filtering each mixed liquid in turn, and classifying and numbering each clear liquid and filtering objects in turn; pulverizing the filtrate at low temperature to obtain flower powder, and evaporating the clear solution to obtain fresh flower extract; mixing flower powder with the corresponding fresh flower extract through Vaseline, and numbering; the individual portions of the compound are shaped by means of a mould to be placed in the product of the corresponding scent. Compared with the prior art, the invention has the beneficial effects that the extract and the powder of the fresh flowers are classified by using the Vaseline and are manufactured and molded, and the extract and the powder are put into the compound with the corresponding flavor type so as to improve the overall sensory quality of the flavor of the compound.
Description
Technical Field
The invention relates to a preparation method of a fresh flower compound, in particular to a preparation method of a compound of a plant fresh flower extract.
Background
Along with the continuous improvement of the living standard of people, the requirements on cleaning articles are gradually increased, and besides the use effect, the fragrance and the appearance of the cleaning articles are also of vital inducibility to people. Chinese patent publication No. CN108785149a discloses a "skin care agent based on rose extract", which is prepared based on rose extract, solving the problem of skin dryness; chinese patent publication No. CN112245375a discloses a "a plant extract shampoo and a preparation method thereof", which uses shampoo prepared from plant extract to solve the problem of hair roughness and dryness caused by shampoo; chinese patent publication No. CN104473845a discloses a "shampoo with camellia fragrance", which uses a camellia extract concentrate to generate camellia fragrance, so that the shampoo emits the camellia fragrance.
It follows that the above method has the following problems: when the cleaning article is placed for a long time, the attractive appearance is affected by the unavoidable sediment of the cleaning article, and the smell of the cleaning article can volatilize rapidly after the bottle is opened.
Disclosure of Invention
Therefore, the invention provides a preparation method of a compound of a plant fresh flower extract, which is used for solving the problems that the prior art is poor in overall sensory quality due to the fact that sediment inevitably generated by cleaning products affects the appearance and the smell of the cleaning products volatilizes rapidly after bottle opening.
In order to achieve the above object, the present invention provides a method for preparing a complex of a plant fresh flower extract, comprising:
step S1, a central control unit controls an execution unit to crush fresh flowers and divide the crushed fresh flowers into a plurality of parts, respectively add a plurality of parts of mixed solution extracting solutions of water and ethanol with different proportions to each part of petals to form a plurality of parts of mixed solution containing solids, and judge the concentration of the ethanol in the mixed solution to classify the mixed solution;
step S2, the central control unit controls the execution unit to sequentially filter each mixed liquid, respectively collect each clear liquid and sequentially classify and number each clear liquid and the filtered matters;
step S3, the central control unit controls the execution unit to crush the filtered matters at low temperature to obtain flower powder, and simultaneously, each clear liquid is completely evaporated to obtain each fresh flower extract;
step S4, the central control unit controls the execution unit to mix each flower powder with the corresponding fresh flower extract through Vaseline, and numbers each mixed compound;
and S5, the central control unit controls the forming unit to shape each part of the compound by using a die so as to be placed into a product with a corresponding flavor.
Further, in the step S1, when the central control unit controls the execution unit to complete the preparation of each mixed solution, after the mixed solution stands for a preset period of time, the central control unit sequentially detects the concentration of the ethanol in each mixed solution and sequentially classifies each mixed solution according to the detection result, a first preset concentration Q1 and a second preset concentration Q2 are provided in the central control unit, wherein Q1 is less than Q2, when classifying is performed for a single mixed solution, the concentration of the ethanol in the mixed solution is denoted as Q,
if Q is less than Q1, the central control unit judges that the dissolution amount of the fat-soluble substances in the mixed solution is low, and takes the mixed solution as reclaimed materials to participate in the next round of preparation;
if Q1 is less than or equal to Q2, the central control unit judges the dissolved amount of the fat-soluble substances in the mixed solution, and judges the content of aromatic substances according to the color of the liquid in the mixed solution;
if Q2 is less than or equal to Q, the central control unit judges that the fat-soluble substances in the mixed solution are high in dissolution quantity, and marks the mixed solution as a strong-flavor mixed solution.
Further, the central control unit controls the sensor in the execution unit to detect the color C of the mixed solution and judge the solubility of the volatile aromatic substances in the mixed solution according to the modulus of C, wherein, C (R, G, B) is set,
the central control unit is also provided with a first preset color C1 and a second preset color C2, C1 (R1, G1, B1) and C2 (R2, G2, B2) are set, C1 is less than C2,
if the color of the mixed liquid is not obvious or the aromatic substances in the mixed liquid cannot be obviously volatilized, the central control unit takes the mixed liquid as a reclaimed material to participate in the next round of preparation;
if the absolute value of C1 is less than or equal to the absolute value of C < |C2, the central control unit judges that aromatic substances in the mixed liquid can volatilize and marks the aromatic substances as a faint scent mixed liquid;
if the absolute value of C2 is less than or equal to the absolute value of C, the central control unit judges that the aromatic substances in the mixed liquid can be obviously volatilized and marks the aromatic substances as a strong-flavor mixed liquid.
Further, after the central control unit determines the flavor type of each mixed liquid, the central control unit controls the execution unit to filter each mixed liquid to obtain a corresponding filtrate and clear liquid, and numbering the mixed liquid according to the flavor type concentration of each mixed liquid from small to large, wherein the number is set as i, i=1, 2,3, …, n, the color of the i-th filtrate is recorded as Wi, and Wi (R Wi ，G Wi ，B Wi ) The die isWi, setting
The central control unit is also provided with a filter color difference W, and is provided with a color difference of |W1| -W|= |Wn|+|W|,
if |wi| is less than or equal to |Wn|+|W|, the central control unit judges that the filter is in a faint scent type color, and the number of the filter is recorded as A1;
if the absolute Wn absolute Wwi absolute is less than or equal to the absolute W1, the central control unit judges that the filter material is of the aroma color, and the number of the filter material is recorded as A2.
Further, the central control unit controls the detector in the execution unit to detect the color ci of the clear liquid and numbers the clear liquid according to ci, and sets ci (R ci ，G ci ，B ci ) The modulus is |ci|, and the setting is performed
If |C1| is less than or equal to |c| < |C2|, the central control unit judges that the clear liquid number is marked as B1;
if |C2| is less than or equal to |c|, the central control unit judges that the clear liquid number is marked as B2.
Further, when the central control unit finishes numbering the filtrate and the clear liquid, the central control unit controls the execution unit to crush the filtrate at low temperature, screen the powder with the same particle size and number the screened powder, wherein the number is the same as the odor type color number of the filtrate before crushing the powder at low temperature; the central control unit controls the execution unit to completely evaporate the clear liquid and numbers the evaporated fresh flower extract, wherein the number is the same as the number of the clear liquid before the fresh flower extract is completely evaporated; the central control unit controls the execution unit to fully mix powder with number A1 and fresh flower extract with number B1 by using Vaseline to obtain a faint scent type compound D1, and fully mix powder with number A2 and fresh flower extract with number B2 to obtain a faint scent type compound D2.
Further, the central control unit controls the forming unit to sequentially press the compound D1 and the compound D2 into preset shapes by using a die, and each compound is packaged to avoid volatilization of the compound.
Further, the central control unit removes the compound and encapsulates the compound, then places the compound into corresponding product packages of corresponding flavor types, and when the product is used, the compound volatilizes.
Further, when the central control unit judges that the compound prepared from the mixed liquid cannot be effectively volatilized or the color of the mixed liquid is not obvious, the central control unit judges the mixed liquid as reclaimed materials, controls the execution unit to collect the reclaimed materials and fully mixes the reclaimed materials with the raw materials when the collection is completed.
Further, when the sensor collects color, the central control unit controls the sensor to take k feature points from the single filtered filter, and sets the color of the k feature point as Cik (R Cik ，G Cik ，B Cik ) Where k=1, 2,3, …, n, the color of the filter is set
Compared with the prior art, the invention has the beneficial effects that the extract and the powder of the fresh flowers are classified by using the Vaseline and are manufactured and molded, and the extract and the powder are put into the compound with the corresponding flavor type so as to improve the overall sensory quality of the flavor of the compound.
Further, the ethanol concentration of the mixed solution after mixing the fresh flowers is utilized to classify the fresh flower mixture, and the mixed solution with low volatility is recovered for recycling, so that the whole sensory quality of the compound fragrance is further improved while the waste of the mixed solution of the fresh flowers and the ethanol is effectively avoided.
Further, the mixed liquor is classified by judging the color of the mixed liquor after the fresh flowers are mixed, and the mixed liquor is further classified while the mixed liquor with unobvious color is effectively avoided, so that the overall sensory quality of the compound flavor is further improved.
Further, the color of the filter material is judged to classify the filter material, so that the pigment of the filter material can obviously represent the concentration of the fragrance, and the overall sensory quality of the compound fragrance is further improved.
Further, the clear liquid is classified by utilizing the method for judging the color of the filtered clear liquid, so that the inconvenience caused by the test smell is effectively avoided, and meanwhile, the classification accuracy is improved, and the overall sensory quality of the compound fragrance is further improved.
Furthermore, the fresh flower extracts with corresponding colors and odors are mixed by using the Vaseline, so that the impression errors of consumers caused by mismatching of the colors and the odors are effectively avoided, and the overall sensory quality of the compound flavor is further improved.
Further, the compound is pressed and molded by the die and is packaged, so that the volatilization of the fragrance is effectively avoided, the aesthetic degree is increased, and the overall sensory quality of the fragrance of the compound is further improved.
Further, when the product is filled, the compound is removed from the package and put into the package of the product in time, so that the volatilization of the compound fragrance is effectively avoided, and the overall sensory quality of the compound fragrance is further improved.
Further, when the mixed solution is prepared, the product which does not meet the requirements is detected and recycled to the next preparation, so that the material waste is effectively avoided, the success rate of the next preparation is improved, and the overall sensory quality of the compound flavor is further improved.
Further, when the filter material is obtained, the color of the filter material is measured by utilizing the characteristic points, and the sensory quality of the compound is further improved while mismatching of the fragrance and the look and feel color of the compound caused by inaccurate color classification is effectively avoided.
Drawings
FIG. 1 is a schematic flow chart of a preparation method of a compound of a plant fresh flower extract;
FIG. 2 is a schematic flow chart of a complex of a plant fresh flower extract according to an embodiment of the present invention;
FIG. 3 is a schematic diagram of a finished product of a complex of plant fresh flower extracts according to an embodiment of the present invention;
wherein: 1: a composite of plant fresh flower extracts formed by die embossing; 2: bath articles; 3: a container.
Detailed Description
In order that the objects and advantages of the invention will become more apparent, the invention will be further described with reference to the following examples; it should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are merely for explaining the technical principles of the present invention, and are not intended to limit the scope of the present invention.
It should be noted that, in the description of the present invention, terms such as "upper," "lower," "left," "right," "inner," "outer," and the like indicate directions or positional relationships based on the directions or positional relationships shown in the drawings, which are merely for convenience of description, and do not indicate or imply that the apparatus or elements must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as limiting the present invention.
Furthermore, it should be noted that, in the description of the present invention, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be either fixedly connected, detachably connected, or integrally connected, for example; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium, and can be communication between two elements. The specific meaning of the above terms in the present invention can be understood by those skilled in the art according to the specific circumstances.
Referring to fig. 1, a flow chart of a preparation method of a complex of a plant fresh flower extract according to the present invention is shown, comprising:
step S1, a central control unit controls an execution unit to crush fresh flowers and divide the crushed fresh flowers into a plurality of parts, respectively add a plurality of parts of mixed solution extracting solutions of water and ethanol with different proportions to each part of petals to form a plurality of parts of mixed solution containing solids, and judge the concentration of the ethanol in the mixed solution to classify the mixed solution;
step S2, the central control unit controls the execution unit to sequentially filter each mixed liquid, respectively collect each clear liquid and sequentially classify and number each clear liquid and the filtered matters;
step S3, the central control unit controls the execution unit to crush the filtered matters at low temperature to obtain flower powder, and simultaneously, each clear liquid is completely evaporated to obtain each fresh flower extract;
step S4, the central control unit controls the execution unit to mix each flower powder with the corresponding fresh flower extract through Vaseline, and numbers each mixed compound;
and S5, the central control unit controls the forming unit to shape each part of the compound by using a die so as to be placed into a product with a corresponding flavor.
The extract and powder of fresh flower are classified by Vaseline and made into shape, and then put into the compound with corresponding flavor type, so as to improve the overall sensory quality of the compound flavor.
Referring to fig. 2, a schematic flow chart of a complex of a plant fresh flower extract according to the present invention is shown, which comprises:
the central control unit is a server, is connected with the execution unit and the forming unit, and controls the execution unit and the forming unit to perform work of each step;
the execution unit is equipment and comprises a plurality of parts, wherein a part with mixed liquid, filtered clear liquid and filtered matters is also provided with a sensor; the sensor is an optical sensor, which can respectively receive and transmit the color information of the mixed liquid, the filtered clear liquid and the filtered matter to the central control unit, and the central control unit controls the execution unit to process the mixed liquid, the filtered clear liquid or the filtered matter after judging;
and the molding unit is a device with compression molding equipment and is used for compressing and molding the compound finally obtained by the execution unit and putting the obtained compression molded compound into a corresponding product.
In the step S1, when the central control unit controls the execution unit to complete the preparation of each mixed solution, after the mixed solution stands for a preset period of time, the central control unit sequentially detects the concentration of ethanol in each mixed solution and sequentially classifies each mixed solution according to the detection result, a first preset concentration Q1 and a second preset concentration Q2 are arranged in the central control unit, wherein Q1 is less than Q2, when classifying is performed on a single mixed solution, the concentration of ethanol in the mixed solution is recorded as Q,
if Q is less than Q1, the central control unit judges that the dissolution amount of the fat-soluble substances in the mixed solution is low, and takes the mixed solution as reclaimed materials to participate in the next round of preparation;
if Q1 is less than or equal to Q2, the central control unit judges the dissolved amount of the fat-soluble substances in the mixed solution, and judges the content of aromatic substances according to the color of the liquid in the mixed solution;
if Q2 is less than or equal to Q, the central control unit judges that the fat-soluble substances in the mixed solution are high in dissolution quantity, and marks the mixed solution as a strong-flavor mixed solution.
The method has the advantages that the mixture of the fresh flowers is classified by utilizing the ethanol concentration of the mixed solution after the mixture of the fresh flowers, and the mixed solution with low volatility is recycled for reuse, so that the whole sensory quality of the compound fragrance is further improved while the waste of the mixed solution of the fresh flowers and the ethanol is effectively avoided.
Specifically, when the central control unit judges that the compound prepared from the mixed liquid cannot be effectively volatilized or the color of the mixed liquid is not obvious, the central control unit judges the mixed liquid as reclaimed materials, controls the execution unit to collect reclaimed materials and fully mixes the reclaimed materials with raw materials when the collection is completed.
When the mixed solution is prepared, the product which does not meet the requirements is detected and recycled to the next preparation, so that the material waste is effectively avoided, the success rate of the next preparation is improved, and the overall sensory quality of the compound flavor is further improved.
Specifically, the central control unit controls the sensor in the execution unit to detect the color C of the mixed solution and determine according to the modulus of CThe solubility of the volatile aromatic substances in the mixed solution is set to C (R, G, B),
the central control unit is also provided with a first preset color C1 and a second preset color C2, C1 (R1, G1, B1) and C2 (R2, G2, B2) are set, C1 is less than C2,
if the color of the mixed liquid is not obvious, the central control unit judges that the mixed liquid is used as a reclaimed material to participate in the next round of preparation;
if the absolute value of C1 is less than or equal to the absolute value of C < |C2, the central control unit judges that aromatic substances in the mixed liquid can volatilize and the color is sufficiently striking, and marks the aromatic substances as a faint scent mixed liquid;
if the absolute value of C2 is less than or equal to the absolute value of C, the central control unit judges that the aromatic substances in the mixed liquid can be obviously volatilized, the color is sufficiently striking, and the mixed liquid is marked as the strong-flavor mixed liquid.
The mixed liquor is classified by judging the color of the mixed liquor after the fresh flowers are mixed, so that the mixed liquor is further classified while the mixed liquor with unobvious color is effectively avoided, and the overall sensory quality of the compound flavor is further improved.
Specifically, after the central control unit determines the flavor type of each mixed liquid, the central control unit controls the execution unit to filter each mixed liquid to obtain a corresponding filtrate and clear liquid, and numbering the mixed liquid according to the flavor type concentration from small to large, wherein the number is set as i, i=1, 2,3, …, n, the color of the i-th filtrate is recorded as Wi, and Wi (R Wi ，G Wi ，B Wi ) The modulus is |wi|, and the setting is performed
The central control unit is also provided with a filter color difference W, and is provided with a color difference of |W1| -W|= |Wn|+|W|,
if |wi| is less than or equal to |Wn|+|W|, the central control unit judges that the filter is in a faint scent type color, and the number of the filter is recorded as A1;
if the absolute Wn absolute Wwi absolute is less than or equal to the absolute W1, the central control unit judges that the filter material is of the aroma color, and the number of the filter material is recorded as A2.
The color of the filter material is judged to classify the filter material, so that the pigment of the filter material can obviously represent the concentration of the fragrance, and the overall sensory quality of the compound fragrance is further improved.
Specifically, when the sensor collects color, the central control unit controls the sensor to take k feature points from the single filtered filter and set the color of the kth feature point as Cik, and sets Cik (R Cik ，G Cik ，B Cik ) Where k=1, 2,3, …, n, the color of the filter is set
When the filter material is obtained, the color of the filter material is measured by utilizing the characteristic points, so that the integral sensory quality of the compound flavor is further improved while the mismatch of the compound flavor and the look and feel color caused by inaccurate color classification is effectively avoided.
Specifically, the central control unit controls the detector in the execution unit to detect the color ci of the clear liquid and numbers the clear liquid according to ci, and sets ci (R ci ，G ci ，B ci ) The modulus is |ci|, and the setting is performed
If |C1| is less than or equal to |c| < |C2|, the central control unit judges that the clear liquid number is marked as B1;
if |C2| is less than or equal to |c|, the central control unit judges that the clear liquid number is marked as B2.
The method for judging the color of the filtered clear liquid is used for classifying the clear liquid, so that the inconvenience caused by the test smell is effectively avoided, and meanwhile, the classification accuracy is improved, and the overall sensory quality of the compound fragrance is further improved.
Specifically, when the central control unit finishes numbering the filtrate and the clear liquid, the central control unit controls the execution unit to crush the filtrate at low temperature, screen the powder with the same particle size and number the screened powder, wherein the number is the same as the odor type color number of the filtrate before crushing the powder at low temperature; the central control unit controls the execution unit to completely evaporate the clear liquid and numbers the evaporated fresh flower extract, wherein the number is the same as the number of the clear liquid before the fresh flower extract is completely evaporated; the central control unit controls the execution unit to fully mix powder with number A1 and fresh flower extract with number B1 by using Vaseline to obtain a faint scent type compound D1, and fully mix powder with number A2 and fresh flower extract with number B2 to obtain a faint scent type compound D2.
The fresh flower extracts with corresponding colors and odors are mixed by using the Vaseline, so that the impression errors of consumers caused by mismatching of the colors and the odors are effectively avoided, and the overall sensory quality of the compound flavor is further improved.
Referring to fig. 3, a schematic diagram of a finished product of the plant fresh flower extract complex according to the present invention includes:
the composite 1 of the plant fresh flower extract which is embossed and molded by the mold has the same image as the raw material of the composite, such as the composite obtained by using the cherry, the rose, the jasmine, the lavender, the chamomile or the orchid as the raw material, and can be respectively molded into the image of the cherry, the rose, the jasmine, the lavender, the chamomile or the orchid;
the bath product 2 is a weak acid bath product, does not dissolve or react with vaseline, and has Ph of 5.8-6.9;
the container 3 is a colorless transparent container, and does not react with the bath product 2 or the vaseline, and the internal color and the state of the contained articles can be clearly observed from the outside of the container 3.
Specifically, the central control unit controls the forming unit to sequentially press the compound D1 and the compound D2 into preset shapes by using a die, and each compound is packaged to avoid volatilization of the compound.
The compound is pressed and formed by using the die and is packaged, so that the volatilization of the fragrance is effectively avoided, the aesthetic degree is increased, and the overall sensory quality of the fragrance of the compound is further improved.
Specifically, the central control unit removes the compound and encapsulates the compound, then places the compound into corresponding product packages of corresponding flavor types, and when the product is used, the compound volatilizes.
When the product is filled, the compound is removed from the package and put into the package of the product in time, so that the volatilization of the compound fragrance is effectively avoided, and the overall sensory quality of the compound fragrance is further improved.
After the preparation of the compound of the fresh flower extract by the method, 20 people are organized as testers for testing whether the color and the fragrance of the compound reach the expectations, and the color and the residence time of the smell of the compound judged to be strong fragrance type and faint scent type are tested, and the results are shown in the following table 1:
TABLE 1 influence of color of the compound on human resolved fragrance
As can be seen from the above table, the color of the complex is significantly inducible to the concentration of the odor judged by the tester, and the tester's expectations for the odor are also significantly expected after learning the odor.
Meanwhile, 20 persons were tested as testers for distinguishing the fragrance of the compounds in different shapes and for testing the compounds molded into the compounds in different shapes and with different fragrance types, and the results are shown in the following table 2:
TABLE 2 influence of shape of the complexes on human discrimination of fragrance classes
From the above table, it can be seen that the shape of the complex has strong inducibility to the odor type judged by the testers, and the expectation of the testers on the odor is also obviously consistent with the expectation after knowing the odor type.
Thus far, the technical solution of the present invention has been described in connection with the preferred embodiments shown in the drawings, but it is easily understood by those skilled in the art that the scope of protection of the present invention is not limited to these specific embodiments. Equivalent modifications and substitutions for related technical features may be made by those skilled in the art without departing from the principles of the present invention, and such modifications and substitutions will be within the scope of the present invention.
The foregoing description is only of the preferred embodiments of the invention and is not intended to limit the invention; various modifications and variations of the present invention will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (2)
1. A method for preparing a composite of a plant fresh flower extract, which is characterized by comprising the following steps:
step S1, a central control unit controls an execution unit to crush fresh flowers and divide the crushed fresh flowers into a plurality of parts, respectively add a plurality of parts of mixed solution extracting solutions of water and ethanol with different proportions to each part of petals to form a plurality of parts of mixed solution containing solids, and judge the concentration of the ethanol in the mixed solution to classify the mixed solution;
step S2, the central control unit controls the execution unit to sequentially filter each mixed liquid, respectively collect each clear liquid and sequentially classify and number each clear liquid and the filtered matters;
step S3, the central control unit controls the execution unit to crush the filtered matters at low temperature to obtain flower powder, and simultaneously, each clear liquid is completely evaporated to obtain each fresh flower extract;
step S4, the central control unit controls the execution unit to mix each flower powder with the corresponding fresh flower extract through Vaseline, and numbers each mixed compound;
s5, the central control unit controls the forming unit to shape each part of the compound by using a die so as to be placed into a product with a corresponding flavor;
in the step S1, when the central control unit controls the execution unit to complete the preparation of each mixed solution, after the mixed solution stands for a preset period of time, the central control unit sequentially detects the concentration of ethanol in each mixed solution and sequentially classifies each mixed solution according to the detection result, a first preset concentration Q1 and a second preset concentration Q2 are arranged in the central control unit, wherein Q1 is less than Q2, when classifying is performed on a single mixed solution, the concentration of ethanol in the mixed solution is recorded as Q,
if Q is less than Q1, the central control unit judges that the dissolution amount of the fat-soluble substances in the mixed solution is low, and takes the mixed solution as reclaimed materials to participate in the next round of preparation;
if Q1 is less than or equal to Q2, the central control unit judges the dissolved amount of the fat-soluble substances in the mixed solution, and judges the content of aromatic substances according to the color of the liquid in the mixed solution;
if Q2 is less than or equal to Q, the central control unit judges that the fat-soluble substances in the mixed solution are high in dissolution quantity, and marks the mixed solution as a strong-flavor mixed solution;
the central control unit controls the sensor in the execution unit to detect the color C of the mixed solution and judges the solubility of the volatile aromatic substances in the mixed solution according to the modulus C of C, wherein, C (R, G, B) is set,
the central control unit is also provided with a first preset color C1 and a second preset color C2, C1 (R1, G1, B1) and C2 (R2, G2, B2) are set, C1 is less than C2,
if the color of the mixed liquid is not obvious, the central control unit judges that the mixed liquid is used as a reclaimed material to participate in the next round of preparation;
if the absolute value of C1 is less than or equal to the absolute value of C < |C2, the central control unit judges that aromatic substances in the mixed liquid can volatilize and the color is sufficiently striking, and marks the aromatic substances as a faint scent mixed liquid;
if the absolute value of C2 is less than or equal to the absolute value of C, the central control unit judges that the aromatic substances in the mixed liquid can be obviously volatilized and the color is enough striking, and marks the aromatic substances as a strong-flavor mixed liquid;
after the central control unit determines the odor type of each mixed solution, the central control unit controls the execution unit to filter each mixed solution to obtain a corresponding filtered product and clear solution, and numbers the mixed solution according to the odor type concentration from small to large, wherein the number is set as i, i=1, 2,3, …, n, the color of the filtered product is recorded as Wi for the ith filtered product, and Wi (R Wi ，G Wi ，B Wi ) The modulus is |wi|, and the setting is performed
The central control unit is also provided with a filter color difference W, and is provided with a color difference of |W1| -W|= |Wn|+|W|,
if |wi| is less than or equal to |Wn|+|W|, the central control unit judges that the filter is in a faint scent type color, and the number of the filter is recorded as A1;
if the absolute Wn absolute Wwi absolute is less than or equal to the absolute W1, the central control unit judges that the filter material is of a strong fragrance color, and the number of the filter material is recorded as A2;
the central control unit controls the detector in the execution unit to detect the color ci of the clear liquid and numbers the clear liquid according to the ci, and sets ci (R) ci ，G ci ，B ci ) The modulus is |ci|, and the setting is performed
If |C1| is less than or equal to |c| < |C2|, the central control unit judges that the clear liquid number is marked as B1;
if |C2| is less than or equal to |c|, the central control unit judges that the clear liquid number is marked as B2;
when the central control unit finishes numbering the filtrate and the clear liquid, the central control unit controls the execution unit to crush the filtrate at low temperature, screen the powder with the same particle size and number the screened powder, wherein the number is the same as the odor type color number of the filtrate before crushing the powder at low temperature; the central control unit controls the execution unit to completely evaporate the clear liquid and numbers the evaporated fresh flower extract, wherein the number is the same as the number of the clear liquid before the fresh flower extract is completely evaporated; the central control unit controls the execution unit to fully mix powder with number A1 and fresh flower extract with number B1 by using Vaseline to obtain a faint scent type compound D1, and fully mix powder with number A2 and fresh flower extract with number B2 to obtain a faint scent type compound D2;
the central control unit controls the forming unit to sequentially press the compound D1 and the compound D2 into preset shapes by using a die, and each compound is packaged to avoid volatilization of the compound;
the central control unit removes and encapsulates the compound, then places the compound into corresponding product packages of corresponding flavor types, and volatilizes the compound when the product is used;
when the central control unit judges that the compound prepared from the mixed liquid cannot be effectively volatilized or the color of the mixed liquid is not obvious, the central control unit judges the mixed liquid as reclaimed materials, controls the execution unit to collect the reclaimed materials and fully mixes the reclaimed materials with the raw materials when the collection is completed.
2. The method for preparing a composite of a fresh flower extract according to claim 1, wherein when the sensor collects color, the central control unit controls the sensor to take k feature points from the single filtered filtrate and set the color of the k feature point as Cik, to set Cik (R Cik ，G Cik ，B Cik ) Where k=1, 2,3, …, n, the color Wi of the filter is set
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