Novel method for obtaining waxberry volatile aroma components

A technology of volatile components and aroma components, which is applied in the new field of obtaining volatile aroma components of red bayberry, can solve the problems of short distillation time, short residence time, and large recovery volume, and achieve short distillation time, short residence time, The effect of a large amount of recycling

Active Publication Date: 2014-06-18
CHINA TOBACCO GUANGXI IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The composition and characteristics of the extracted aroma substances can be flexibly controlled, the extracted volatile substances are the most complete, the recovery amount is the largest, the material loss is the least, the extraction of soluble substances takes the shortest time, and the content is the largest; it can handle pulp or highly viscous pulp , the residence time of fruit pulp on the column is quite short, the distillation time is short, the temperature can be adjusted, the pressure drop can be ignored, and it is easy to clean, but the application of rotating cone column distillation in China is still almost blank, and it is worthy of further study

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take by weighing 200 grams of red bayberry juice pulp mixture and add in the rotating cone column, the rotating speed of the rotating cone column is 500 rpm, the temperature of the heating steam is 70 degrees, and the volatile components collected by the condensation system at the top of the column are 4.5 grams, the aroma is natural and realistic.

Embodiment 2

[0015] Take by weighing 200 grams of red bayberry juice pulp mixture and add in the rotating cone column, the rotating speed of the rotating cone column is 800 rpm, the temperature of the heating steam is 90 degrees, and the volatile components collected by the condensation system at the top of the column are 5.5 grams, the aroma is natural and realistic.

Embodiment 3

[0017] Take by weighing 200 grams of red bayberry juice pulp mixture and add in the rotating cone column, the rotating speed of the rotating cone column is 200 rpm, the temperature of the heating steam is 40 degrees, and the volatile components collected by the condensation system at the top of the column are 3 grams, the aroma is natural and realistic.

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Abstract

The invention discloses a novel method for obtaining waxberry volatile aroma components. The method particularly comprises juicing fresh waxberry to obtain waxberry juice, adding waxberry juice from the top of a spinning cone column distillation apparatus and collecting volatile components at the top of the column by a condenser system, wherein the speed of rotation of the spinning cone column is 200-1000 r / min, and the heating temperature of steam is 40-120 DEG C.

Description

technical field [0001] The main content involved in the invention is a new method for obtaining volatile aroma components of bayberry. Background technique [0002] Red bayberry is one of the specialty fruits in my country. The red bayberry fruit is bright in color, rich in juice, high in nutritional value, sweet and sour, and good in flavor. The volatile aroma components of bayberry mainly exist in fruit juice. These volatiles in fruit juice have long been identified as containing the characteristic aroma and flavor of bayberry. The separation and use of these volatile components is an essential aspect in the processing of bayberry. The prevailing technique is to first flash the juice under vacuum to remove volatile substances, and then concentrate (also under vacuum) the non-volatile materials to the required level. Volatile substances (aroma components) are not only used in the manufacture of natural flavors, but also in the addition of concentrated fruit juices. Through...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 刘绍华毛多斌田兆福杨靖李志华贾春晓陈义昌王花俊白家峰郑坚强李小兰
Owner CHINA TOBACCO GUANGXI IND
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