MD787Z - Process for producing aromatic extract from acacia flowers - Google Patents
Process for producing aromatic extract from acacia flowers Download PDFInfo
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- MD787Z MD787Z MDS20130178A MDS20130178A MD787Z MD 787 Z MD787 Z MD 787Z MD S20130178 A MDS20130178 A MD S20130178A MD S20130178 A MDS20130178 A MD S20130178A MD 787 Z MD787 Z MD 787Z
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- 239000000284 extract Substances 0.000 title claims abstract description 21
- 235000010643 Leucaena leucocephala Nutrition 0.000 title claims abstract description 17
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 13
- 241000220479 Acacia Species 0.000 title description 15
- 239000000203 mixture Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 229930182470 glycoside Natural products 0.000 claims abstract description 9
- 150000002338 glycosides Chemical class 0.000 claims abstract description 9
- 235000019441 ethanol Nutrition 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 6
- 229920001353 Dextrin Polymers 0.000 claims abstract description 5
- 239000004375 Dextrin Substances 0.000 claims abstract description 5
- 235000019425 dextrin Nutrition 0.000 claims abstract description 5
- 230000002478 diastatic effect Effects 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000002803 maceration Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000003825 pressing Methods 0.000 claims abstract description 3
- 240000007472 Leucaena leucocephala Species 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 abstract description 12
- 230000004151 fermentation Effects 0.000 abstract description 12
- 239000000126 substance Substances 0.000 abstract description 10
- 235000020094 liqueur Nutrition 0.000 abstract description 6
- 238000000605 extraction Methods 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000000341 volatile oil Substances 0.000 description 6
- 238000000354 decomposition reaction Methods 0.000 description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001495449 Robinia pseudoacacia Species 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000007313 Tilia cordata Species 0.000 description 1
- -1 aromatic alcohols Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000020071 rectified spirit Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
Invenţia se referă la industria lichiorurilor, şi anume la un procedeu de obţinere a extractului aromatic din flori de salcâm. The invention relates to the liqueur industry, namely to a process for obtaining aromatic extract from acacia flowers.
Este cunoscut că în calitate de materie primă aromatică pentru producerea lichiorurilor se utilizează florile atât întregi, cât şi unele părţi ale acestora, de exemplu, de salcâm, tei, trandafir, ş. a., bogate în uleiuri eterice şi alte substanţe aromatice [1]. It is known that both whole flowers and some parts of them, for example, acacia, linden, rose, etc., rich in essential oils and other aromatic substances, are used as aromatic raw materials for the production of liqueurs [1].
Conţinutul de uleiuri eterice în florile de salcâm Robinia pseudoacacia L., este în limitele de 0,08…0,12% (Справочник технолога ликероводочного производства. Москва, 1976, стр. 54). The content of essential oils in the flowers of the acacia Robinia pseudoacacia L. is within the limits of 0.08…0.12% (Guide to the technologist of liquor production. Moscow, 1976, p. 54).
Mai este cunoscut că pentru producerea lichiorurilor se utilizează alcool aromatic obţinut prin extragere din flori de salcâm Robinia pseudoacacia L. [2]. It is also known that aromatic alcohol obtained by extraction from acacia flowers Robinia pseudoacacia L. is used for the production of liqueurs [2].
Sunt cunoscute, de asemenea, procedee de obţinere a semifabricatelor pentru producerea lichiorurilor cu utilizarea alcoolurilor aromatice din uleiuri eterice [3]. Processes for obtaining semi-finished products for the production of liqueurs using aromatic alcohols from essential oils are also known [3].
Este cunoscut procedeul în care sub acţiunea apei, acizilor organici şi neorganici, mai eficient sub acţiunea anumitor fermenţi din plante, glicozidele se descompun hidrolitic [4]. The process in which glycosides hydrolytically decompose under the action of water, organic and inorganic acids, more efficiently under the action of certain plant enzymes, is known [4].
Cea mai apropiată soluţie este procedeul în care are loc fermentarea naturală în decurs de câteva luni de zile sau fermentarea artificială în decurs de două săptămâni, ca rezultat eliminarea uleiurilor eterice decurge mai accelerat, însă regimurile pentru efectuarea acestui procedeu nu sunt cunoscute [5]. The closest solution is the process in which natural fermentation takes place over several months or artificial fermentation over two weeks, as a result of which the elimination of essential oils proceeds more quickly, but the regimes for carrying out this process are not known [5].
Însă aceste procedee de extragere a substanţelor aromatice din florile de salcâm sunt ineficiente şi sunt însoţite de pierderi mari, deoarece aroma florilor de salcâm este blocată de glicozidele care se conţin în flori. Descompunerea glicozidelor în glucide şi uleiuri eterice poate fi efectuată prin fermentare, totodată se utilizează enzimele proprii ale plantei date şi fermentarea naturală decurge lent, la un randament al extragerii substanţelor aromatice foarte scăzut. However, these processes for extracting aromatic substances from acacia flowers are inefficient and are accompanied by high losses, because the aroma of acacia flowers is blocked by the glycosides contained in the flowers. The decomposition of glycosides into carbohydrates and essential oils can be carried out by fermentation, while the plant's own enzymes are used, and natural fermentation proceeds slowly, with a very low yield of aromatic substances.
Problema pe care o rezolvă invenţia constă în sporirea eficienţei extragerii substanţelor aromatice din flori de salcâm. The problem solved by the invention consists in increasing the efficiency of extracting aromatic substances from acacia flowers.
Procedeul de obţinere a extractului aromatic din flori de salcâm prevede colectarea, uscarea opţională şi mărunţirea florilor, amestecarea acestora cu apă la temperatura de 30°C în raport de 1:5 respectiv cu adăugarea enzimelor diastazice în cantitate de 0,7 kg la o tonă de flori, dizolvate prealabil în apă în raport de 1:10 respectiv, încălzirea amestecului până la temperatura de 55°C în decurs de 30 min şi menţinerea timp de 60 min, încălzirea amestecului până la temperatura de 60°C în decurs de 20 min şi menţinerea timp de 60 min, încălzirea amestecului până la temperatura de 65°C în decurs de 10 min şi menţinerea până la destrucţia completă a glicozidelor şi dextrinelor, administrarea drojdiei de bere lichide în cantitate de 25 L la o tonă de flori şi fermentarea amestecului la 25°C în decurs de 3 zile, adăugarea alcoolului etilic rectificat în masa fermentată până la tăria de 50% vol. şi macerarea în decurs de 5 zile, scurgerea extractului obţinut, adăugarea soluţiei hidroalcoolice cu tăria de 50% vol. şi macerarea ulterioară în decurs de 5 zile cu scurgerea extractului obţinut, presarea masei de flori şi unificarea extractelor obţinute. The process for obtaining aromatic extract from acacia flowers involves collecting, optionally drying and crushing the flowers, mixing them with water at a temperature of 30°C in a ratio of 1:5 respectively with the addition of diastatic enzymes in an amount of 0.7 kg per ton of flowers, previously dissolved in water in a ratio of 1:10 respectively, heating the mixture to a temperature of 55°C within 30 min and maintaining for 60 min, heating the mixture to a temperature of 60°C within 20 min and maintaining for 60 min, heating the mixture to a temperature of 65°C within 10 min and maintaining until the glycosides and dextrins are completely destroyed, administering liquid brewer's yeast in an amount of 25 L per ton of flowers and fermenting the mixture at 25°C within 3 days, adding rectified ethyl alcohol in the fermented mass up to 50% vol. strength and maceration for 5 days, draining the obtained extract, adding the hydroalcoholic solution with a strength of 50% vol. and subsequent maceration for 5 days with draining the obtained extract, pressing the flower mass and unifying the obtained extracts.
Rezultatul constă în sporirea eficienţei extragerii substanţelor aromatice. The result is increased efficiency in extracting aromatic substances.
Rezultatul se datorează descompunerii preliminare a glicozidelor şi dextrinelor prin fermentarea lor artificială. Pentru aceasta se utilizează enzime diastazice şi drojdie sau substanţe care le conţin － malţ şi extracte de malţ. Drept rezultat al acţiunii enzimelor are loc descompunerea completă a glicozidelor şi dextrinelor cu formarea glucozei/maltozei, care ulterior fermentează, ceea ce contribuie la deblocarea aromei. The result is due to the preliminary decomposition of glycosides and dextrins by their artificial fermentation. For this, diastatic enzymes and yeast or substances containing them - malt and malt extracts - are used. As a result of the action of enzymes, the complete decomposition of glycosides and dextrins occurs with the formation of glucose/maltose, which subsequently ferments, which contributes to the release of aroma.
Procedeul prevede următoarele etape tehnologice: colectarea florilor de salcâm, care se efectuează pe timp cald, uscat, de preferinţă dimineaţa, manual, florile sunt tăiate cu foarfecele, iar de pe ramurile înalte cu un aspirator. Florile recoltate se eliberează de incluziuni străine. Pentru intensificarea procesului acestea se mărunţesc în concasoare speciale. Totodată, gradul de mărunţire este de 0,5…1,0 cm. La necesitatea depozitării de lungă durată acestea se usucă până la umiditatea de 12…15%. Florile proaspete sau uscate mărunţite se amestecă cu apă 1:5, la temperatura de 30°C, se adaugă 0,7 kg de enzime diastazice la o tonă de flori, diluate preliminar cu apă 1:10, se încălzesc până la temperatura de 55°C timp de 30 min şi se menţin timp de 60 min, se încălzesc până la temperatura de 60°C timp de 20 min, se menţin timp de 60 min, se încălzesc până la temperatura de 65°C timp de 10 min, se menţin până la zaharificarea completă, proba cu iod. The process includes the following technological stages: collecting acacia flowers, which is carried out in warm, dry weather, preferably in the morning, manually, the flowers are cut with scissors, and from high branches with a vacuum cleaner. The harvested flowers are freed from foreign inclusions. To intensify the process, they are crushed in special crushers. At the same time, the degree of crushing is 0.5…1.0 cm. If long-term storage is necessary, they are dried to a humidity of 12…15%. Fresh or dried chopped flowers are mixed with water 1:5, at a temperature of 30°C, 0.7 kg of diastatic enzymes are added to a ton of flowers, preliminarily diluted with water 1:10, heated to a temperature of 55°C for 30 min and maintained for 60 min, heated to a temperature of 60°C for 20 min, maintained for 60 min, heated to a temperature of 65°C for 10 min, maintained until complete saccharification, iodine test.
Operaţia ulterioară prevede fermentarea zaharurilor proprii formate cu degajarea dioxidului de carbon şi a alcoolului. În acest scop amestecul de apă şi flori se răceşte până la temperatura de 25°C şi se adaugă 25 litri de drojdie de bere lichidă pentru o tonă de flori de salcâm. Fermentarea durează trei zile. Amestecul obţinut după fermentare se aduce cu alcool rectificat la tăria de 50% şi se infuzează timp de 5 zile. Apoi se scurge primul extract, se toarnă a doua oară alcool 1:5 cu tăria de 50%, se menţine timp de 5 zile, după care se scurge al doilea extract. Masa rămasă se presează, iar fracţiunea presată obţinută se adăugă la prima şi a doua scurgere. Extractul obţinut conţine 80% din substanţele aromatice care se conţin în florile de salcâm. The subsequent operation involves the fermentation of the formed sugars with the release of carbon dioxide and alcohol. For this purpose, the mixture of water and flowers is cooled to a temperature of 25°C and 25 liters of liquid brewer's yeast are added for one ton of acacia flowers. Fermentation lasts three days. The mixture obtained after fermentation is brought to a strength of 50% with rectified alcohol and infused for 5 days. Then the first extract is drained, alcohol 1:5 with a strength of 50% is poured a second time, kept for 5 days, after which the second extract is drained. The remaining mass is pressed, and the pressed fraction obtained is added to the first and second draining. The extract obtained contains 80% of the aromatic substances contained in acacia flowers.
Exemplu de realizare Example of implementation
Într-un vas se toarnă 5 litri de apă la temperatura de 30°C şi se adaugă 1 kg de flori de salcâm proaspete cu un conţinut de substanţe aromatice de 0,1%. Simultan se pregăteşte o soluţie de 0,7 g de enzimă Termomil în apă caldă 1:10, care se adaugă la amestecul de flori şi apă. Se aduce temperatura amestecului până la 55°C cu agitare timp de 30 min, se menţine la această temperatură timp de 60 min, după care prin încălzire lentă temperatura se ridică până la 60°C timp de 20 min şi se menţine la această temperatură timp de 60 min fără agitare. Ulterior se creşte temperatura până la 65°C timp de 10 min şi se menţine la această temperatură până la descompunerea glicozidelor în glucide şi uleiuri eterice (proba cu iod). Descompunerea ulterioară a zaharurilor proprii şi formate ale florilor de salcâm se produce prin fermentare. În acest scop, la amestecul obţinut se adaugă 25 ml de drojdie de bere lichidă. Fermentarea durează trei zile, la temperatura de 25°C. La sfârşitul fermentării se adaugă 5 litri de alcool etilic rectificat de 96,2% vol. La expirarea a 5 zile, se separă de flori extractul obţinut în cantitate de 10 litri cu tăria de 48%, se adăugă soluţia hidroalcoolică cu tăria de 50% vol. şi se macerează ulterior în decurs de 5 zile, se scurge extractul obţinut, se presează masa de flori şi se unifică extractele obţinute. Extractul aromatic de flori de salcâm obţinut conţine 80% din substanţele aromatice care se conţin în materia primă. Pour 5 liters of water at a temperature of 30°C into a vessel and add 1 kg of fresh acacia flowers with a content of aromatic substances of 0.1%. At the same time, prepare a solution of 0.7 g of Termomil enzyme in warm water 1:10, which is added to the mixture of flowers and water. Bring the temperature of the mixture to 55°C with stirring for 30 min, maintain it at this temperature for 60 min, after which by slow heating the temperature is raised to 60°C for 20 min and maintain it at this temperature for 60 min without stirring. Subsequently, the temperature is increased to 65°C for 10 min and maintained at this temperature until the glycosides decompose into carbohydrates and essential oils (iodine test). The subsequent decomposition of the own and formed sugars of the acacia flowers occurs by fermentation. For this purpose, 25 ml of liquid brewer's yeast is added to the obtained mixture. Fermentation lasts three days, at a temperature of 25°C. At the end of fermentation, 5 liters of rectified ethyl alcohol of 96.2% vol. are added. At the end of 5 days, the extract obtained in a quantity of 10 liters with a strength of 48% is separated from the flowers, the hydroalcoholic solution with a strength of 50% vol. is added and subsequently macerated for 5 days, the extract obtained is drained, the mass of flowers is pressed and the extracts obtained are unified. The aromatic extract of acacia flowers obtained contains 80% of the aromatic substances contained in the raw material.
1. Бачурин П. Я., Смирнов В. А. Технология ликеро-водочного производства. Пищевая промышленность. Москва, 1975, р. 109 1. Bachurin P. Ya., Smirnov V. A. Liquero-vodochnoe production technology. Food industry. Moscow, 1975, p. 109
2. Трусова С. А., Фертман В. К. Ароматные спирты и настои для производства ликеро-водочных изделий. Пищепромиздат. Москва, 1957, р. 30 2. Трусова С. A., Fertman V. К. Aromatic spirits and infusions for the production of liqueurs and vodkas. Пишчепромиздат Moscow, 1957, p. 30
3. Бурачевский И. И., Скрипник К. И. Современные способы получения полуфабрикатов ликеро-водочного производства. Легкая и пищевая промышленность. Москва, 1981, р. 101 3. Burachevsky I. I., Skripnik K. И. Sovremennye pobiesy poliminiya polufabrikatov likero-vodochnogo production. Light and food industry. Moscow, 1981, p. 101
4. Тимошенко В. Я. Технология производства ликеров, наливок и настоек. Пищепромиздат. Москва, Ленинград, 1939, р. 26 4. Tymoshenko В. Я. Technology of production of liqueurs, liqueurs and tinctures. Пишчепромиздат Moscow, Leningrad, 1939, р. 26
5. Тимошенко Б. Н. Растительное сырье ликеро-наливочного производства. Пищепромиздат. Москва, Ленинград, 1940, р. 145 5. Tymoshenko B. N. Растительное рамые ликеро-наливочного производитель. Пишчепромиздат Moscow, Leningrad, 1940, р. 145
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| MDS20130178A MD787Z (en) | 2013-10-25 | 2013-10-25 | Process for producing aromatic extract from acacia flowers |
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| SU1154320A1 (en) * | 1983-04-04 | 1985-05-07 | Научно-Производственное Объединение По Эфиромасличным Культурам И Маслам | Method of fermenting rose flowers |
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| MD1926C2 (en) * | 2000-06-19 | 2002-11-30 | Научно-техническое предприятие "ПЛАНТА-ВИН" с ограниченной ответственностью | Process for production of natural dry aromatized wine |
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| RU2219235C1 (en) * | 2002-07-03 | 2003-12-20 | Государственное образовательное учреждение Воронежская государственная технологическая академия | Method for production of base for preparing strong alcoholic drinks |
| MD2475C2 (en) * | 2002-03-14 | 2005-01-31 | Ион ПЭНЭШЕСКУ | Process and installation for processing the medicinal and aromatic plants |
-
2013
- 2013-10-25 MD MDS20130178A patent/MD787Z/en not_active IP Right Cessation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1154320A1 (en) * | 1983-04-04 | 1985-05-07 | Научно-Производственное Объединение По Эфиромасличным Культурам И Маслам | Method of fermenting rose flowers |
| SU1325066A1 (en) * | 1986-01-31 | 1987-07-23 | Всесоюзный научно-исследовательский институт пищевой биотехнологии | Method of producing extractions from vegetable raw materials for beverages |
| MD1926C2 (en) * | 2000-06-19 | 2002-11-30 | Научно-техническое предприятие "ПЛАНТА-ВИН" с ограниченной ответственностью | Process for production of natural dry aromatized wine |
| RU2217491C2 (en) * | 2001-12-28 | 2003-11-27 | Открытое акционерное общество "Тамбовское спиртоводочное предприятие "ТАЛВИС" | Composition for preparing balsam "tambovsky volk" and method for its production |
| MD2475C2 (en) * | 2002-03-14 | 2005-01-31 | Ион ПЭНЭШЕСКУ | Process and installation for processing the medicinal and aromatic plants |
| RU2219235C1 (en) * | 2002-07-03 | 2003-12-20 | Государственное образовательное учреждение Воронежская государственная технологическая академия | Method for production of base for preparing strong alcoholic drinks |
Non-Patent Citations (5)
| Title |
|---|
| Бачурин П. Я., Смирнов В. А. Технология ликеро-водочного производства. Пищевая промышленность. Москва, 1975, р. 109 * |
| Бурачевский И. И., Скрипник К. И. Современные способы получения полуфабрикатов ликеро-водочного производства. Легкая и пищевая промышленность. Москва, 1981, р. 101 * |
| Тимошенко Б. Н. Растительное сырье ликеро-наливочного производства. Пищепромиздат. Москва, Ленинград, 1940, р. 145 * |
| Тимошенко В. Я. Технология производства ликеров, наливок и настоек. Пищепромиздат. Москва, Ленинград, 1939, р. 26 * |
| Трусова С. А., Фертман В. К. Ароматные спирты и настои для производства ликеро-водочных изделий. Пищепромиздат. Москва, 1957, р. 30 * |
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