CN116855313A - A production process for extracting fresh bamboo into bamboo-flavored liquid flavoring oil - Google Patents
A production process for extracting fresh bamboo into bamboo-flavored liquid flavoring oil Download PDFInfo
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- CN116855313A CN116855313A CN202310992738.XA CN202310992738A CN116855313A CN 116855313 A CN116855313 A CN 116855313A CN 202310992738 A CN202310992738 A CN 202310992738A CN 116855313 A CN116855313 A CN 116855313A
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- bamboo
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 126
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 126
- 241001330002 Bambuseae Species 0.000 title claims abstract description 126
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 126
- 239000011425 bamboo Substances 0.000 title claims abstract description 126
- 239000007788 liquid Substances 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 238000000746 purification Methods 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 238000002386 leaching Methods 0.000 claims description 19
- 238000011084 recovery Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 238000004821 distillation Methods 0.000 claims description 7
- 229920000742 Cotton Polymers 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000007670 refining Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000004383 yellowing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims 5
- 235000019634 flavors Nutrition 0.000 claims 5
- 239000003921 oil Substances 0.000 abstract description 25
- 235000019198 oils Nutrition 0.000 abstract description 25
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 9
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 4
- 235000019804 chlorophyll Nutrition 0.000 abstract description 4
- 229930002875 chlorophyll Natural products 0.000 abstract description 4
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 4
- 229930003944 flavone Natural products 0.000 abstract description 4
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 4
- 235000011949 flavones Nutrition 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 229920001282 polysaccharide Polymers 0.000 abstract description 4
- 239000005017 polysaccharide Substances 0.000 abstract description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 4
- 238000000605 extraction Methods 0.000 abstract description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 2
- 239000008158 vegetable oil Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- 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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- 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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
-
- 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
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
Landscapes
- 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)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a production process for extracting fresh bamboo into bamboo-flavored liquid seasoning oil, and relates to the technical field of vegetable oil extraction; the invention comprises S1 raw material treatment, S2 raw material soaking and S3 filtering; s4, purifying; s5, secondary purification and S6 modulation processing; the fresh bamboo is utilized to extract the nutritional ingredients of the bamboo, the characteristics are oily liquid, the active nutritional ingredients of the bamboo are reserved to the maximum extent, the bamboo oil has rich bamboo fragrance, the color of the prepared finished bamboo oil is dark green, the natural color of the fresh bamboo is good, the color, the smell and the taste are good, the extracted extract is rich in bamboo flavone, bamboo polysaccharide, bamboo polyphenol, chlorophyll and various nutritional ingredients, the bamboo which cannot be directly eaten is changed into the bamboo which is not divided into regions and is not divided into time, the feeling of the natural bamboo can be enjoyed at any time, the color, the smell and the taste are good, the nutrition is rich, the edible resources of the bamboo are effectively enlarged, and the bamboo oil is an indispensable practical seasoning taking bamboo culture as a characteristic on dining car in the future, and is popular for people.
Description
Technical Field
The invention relates to the technical field of vegetable oil extraction, in particular to a production process for extracting fresh bamboo into bamboo-flavored liquid seasoning oil.
Background
China is a main bamboo producing area, the bamboo resources are rich, and thousands of years, people eat the bamboo for the bamboo, and the bamboo brings more and more benefits to people. The whole body of the bamboo is precious, the bamboo shoots can be eaten, the bamboo roots can be root carved, the dried bamboo has wider application range, the bamboo branches and leaves contain chlorophyll, bamboo flavone, bamboo polysaccharide and bamboo polyphenol, the bamboo can resist cancer, clear away heat and toxic materials, and have rich nutrient components, and are nontoxic and harmless, and belongs to the homology of medicine and food. People eat bamboo from ancient times, and have been recorded in Ben Cao gang mu. Bamboo-flavored chickens, bamboo-flavored rice, bamboo leaf green wine, fresh bamboo juice in a pharmacy and the like which are frequently eaten by people all take fresh bamboo as food materials, and the bamboo is utilized in a phase-changing manner. Therefore, bamboo is the whole body. However, people do not want to extract the nutritional ingredients in the fresh bamboo by any method, so that people can eat the bamboo at any time and any place conveniently:
in real life, the bamboo cannot be eaten yet, people still stay on the diet of the bamboo for simple cooking and utilization at present, the essence part of the bamboo is not fully exerted, the existing utilization of the bamboo in eating aspect is to extract bamboo antioxidants through dry bamboo leaves, only single components of the bamboo are extracted, the natural color, smell and properties of the bamboo are not lost, the natural characteristics of the bamboo are lost, and the bamboo is not daily diet for common people, and the bamboo is not in the category of the invention; therefore, aiming at the problems, the inventor provides a brand new method for redefining the bamboo culture diet concept, revolutionarily developing and utilizing fresh bamboo and pushing the bamboo culture diet to a new height.
Disclosure of Invention
In order to solve the problem that fresh bamboo cannot be eaten, the invention aims to provide a production process for refining liquid seasoning oil with bamboo fragrance from fresh bamboo.
In order to solve the technical problems, the invention adopts the following technical scheme: a production process for refining liquid seasoning oil with bamboo fragrance from fresh bamboo comprises the following steps:
s1, raw material treatment
Selecting green fresh bamboo branches and leaves, cleaning and removing impurities from the selected green fresh bamboo branches and leaves, and cutting the cleaned and removed green fresh bamboo branches and leaves through equipment;
s2, soaking raw materials
Placing the chopped green fresh bamboo leaves into a container (a wine jar or a stainless steel barrel) for soaking, and generally soaking for 2-3 weeks according to the time, temperature and climate conditions to obtain a leaching solution;
s3, filtering
Taking out the leaching liquid in the container, and filtering the leaching liquid by using thick cotton cloth to obtain filtered leaching liquid;
s4, one-time purification
Pouring the filtered leaching solution into a distillation recovery pot for separation and recovery to obtain an extracting solution;
s5, secondary purification
Placing the extract obtained by primary purification into a stainless steel pot for secondary purification to obtain bamboo oil embryo oil;
s6, modulating and processing
And (3) carrying out fine modulation processing on the obtained bamboo oil embryo oil according to the needs of customers to obtain the finished bamboo oil, and then checking, weighing, filling and warehousing.
Preferably, in S1, the raw material is fresh green bamboo leaves, neither yellowing nor wilting is available.
Preferably, the bamboo oil is extracted by a leaching method by adopting a traditional process.
Preferably, in S2, the soaking time is 2 to 3 weeks, and the soaking temperature is normal temperature.
Preferably, in S3, the leachate is filtered 1-2 times using thick cotton cloth.
Preferably, in S4, the temperature at the time of separation and recovery in the distillation recovery pot is within 90 ℃ and the time is until the recovery liquid is completely distilled.
Preferably, in S5, the temperature at the time of the secondary purification is about 110 ℃ and the time is until the excess moisture is evaporated.
The invention has the beneficial effects that:
1. in the invention, the finished product bamboo oil prepared by S1-S6 utilizes fresh bamboo branches and leaves to extract the nutritional ingredients of the bamboo, the characteristics are oily liquid, the active nutritional ingredients of the bamboo are reserved to the maximum extent, the bamboo has intense bamboo fragrance, and the prepared finished product bamboo oil is dark green, has the natural color of fresh bamboo and has good color, smell and taste;
2. in the invention, the extracted extract is rich in various nutritional components such as bamboo flavone, bamboo polysaccharide, bamboo polyphenol, chlorophyll and the like.
Detailed Description
Examples: a production process for refining liquid seasoning oil with bamboo fragrance from fresh bamboo comprises the following steps:
s1, raw material treatment
Selecting green fresh bamboo branches and leaves, cleaning and removing impurities from the selected green fresh bamboo branches and leaves, and cutting the cleaned and removed green fresh bamboo branches and leaves through equipment;
s2, soaking raw materials
Placing the chopped green fresh bamboo leaves into a container (a wine jar or a stainless steel barrel) for soaking, and generally soaking for 2-3 weeks according to the time, temperature and climate conditions to obtain a leaching solution;
s3, filtering
Taking out the leaching liquid in the container, and filtering the leaching liquid by using thick cotton cloth to obtain filtered leaching liquid;
s4, one-time purification
Pouring the filtered leaching solution into a distillation recovery pot for separation and recovery to obtain an extracting solution;
s5, secondary purification
Placing the extract obtained by primary purification into a stainless steel pot for secondary purification to obtain bamboo oil embryo oil;
s6, modulating and processing
And (3) carrying out fine modulation processing on the obtained bamboo oil embryo oil according to the needs of customers to obtain the finished bamboo oil, and then checking, weighing, filling and warehousing.
In S1, the raw material is fresh green bamboo branches and leaves, and neither yellowing nor withering is available.
Extracting bamboo oil by adopting a traditional process and a leaching method.
In S2, soaking time is 2-3 weeks, and soaking temperature is normal temperature.
In S3, filtering the leaching solution for 1-2 times by adopting thick cotton cloth.
In S4, the temperature of the distillation recovery pot is within 90 ℃ when the distillation recovery pot separates and recovers, and the time is the recovery liquid is evaporated.
In S5, the temperature at the time of the secondary purification is about 110 ℃ and the time is until the excess water is evaporated.
Working principle: the finished bamboo oil prepared by S1-S6 is characterized in that fresh bamboo branches and leaves are utilized to extract the nutritional ingredients of the bamboo, the characteristics are oily liquid, the active nutritional ingredients of the bamboo are reserved to the maximum extent, the bamboo has rich bamboo fragrance, and the prepared finished bamboo oil is dark green, has the natural color of fresh bamboo and is complete in color, smell and taste;
the extracted extract is rich in bamboo flavone, bamboo polysaccharide, bamboo polyphenol, chlorophyll and various nutritional ingredients, has high nutritional value, and opens up a brand new bamboo fragrance liquid flavoring resource.
It will be apparent to those skilled in the art that various modifications and variations can be made to the present invention without departing from the spirit or scope of the invention. Thus, it is intended that the present invention also include such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.
Claims (7)
1. A production process for refining liquid seasoning oil with bamboo fragrance from fresh bamboo is characterized by comprising the following steps:
s1, raw material treatment
Selecting green fresh bamboo branches and leaves, cleaning and removing impurities from the selected green fresh bamboo branches and leaves, and cutting the cleaned and removed green fresh bamboo branches and leaves through equipment;
s2, soaking raw materials
Placing the chopped green fresh bamboo leaves into a container (a wine jar or a stainless steel barrel) for soaking, and generally soaking for 2-3 weeks according to the time, temperature and climate conditions to obtain a leaching solution;
s3, filtering
Taking out the leaching liquid in the container, and filtering the leaching liquid by using thick cotton cloth to obtain filtered leaching liquid;
s4, one-time purification
Pouring the filtered leaching solution into a distillation recovery pot for separation and recovery to obtain an extracting solution;
s5, secondary purification
Placing the extract obtained by primary purification into a stainless steel pot for secondary purification to obtain bamboo oil embryo oil;
s6, modulating and processing
And (3) carrying out fine modulation processing on the obtained bamboo oil embryo oil according to the needs of customers to obtain the finished bamboo oil, and then checking, weighing, filling and warehousing.
2. A process for refining a liquid seasoning oil with bamboo flavor from fresh bamboo as claimed in claim 1, wherein in S1, the raw material is fresh green bamboo leaves, and neither yellowing nor withering is available.
3. A process for extracting fresh bamboo with bamboo-flavored liquid seasoning oil according to claim 2, wherein,
extracting bamboo oil by adopting a traditional process and a leaching method.
4. The process for producing a liquid seasoning oil for extracting a bamboo flavor from fresh bamboo as claimed in claim 1, wherein the soaking time is 2 to 3 weeks and the soaking temperature is normal temperature in S2.
5. The process for producing a liquid seasoning oil by extracting fresh bamboo with bamboo flavor as claimed in claim 1, wherein in S3, the leachate is filtered 1 to 2 times by using thick cotton cloth.
6. The process for producing a liquid seasoning oil by extracting fresh bamboo with bamboo flavor as claimed in claim 1, wherein in S4, the temperature at the time of separation and recovery in the distillation recovery pot is 90 ℃ or less, and the time is the time until the recovery liquid is evaporated.
7. The process for producing a liquid seasoning oil by extracting fresh bamboo with bamboo flavor as claimed in claim 1, wherein the temperature at the time of the secondary purification is about 110 ℃ in S5 until the surplus water is evaporated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310992738.XA CN116855313A (en) | 2023-08-08 | 2023-08-08 | A production process for extracting fresh bamboo into bamboo-flavored liquid flavoring oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310992738.XA CN116855313A (en) | 2023-08-08 | 2023-08-08 | A production process for extracting fresh bamboo into bamboo-flavored liquid flavoring oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116855313A true CN116855313A (en) | 2023-10-10 |
Family
ID=88226909
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310992738.XA Withdrawn CN116855313A (en) | 2023-08-08 | 2023-08-08 | A production process for extracting fresh bamboo into bamboo-flavored liquid flavoring oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116855313A (en) |
-
2023
- 2023-08-08 CN CN202310992738.XA patent/CN116855313A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20231010 |
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| WW01 | Invention patent application withdrawn after publication |