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Method for preparing smoking fluid through carya illinoinensis shells and application of smoking fluid during preparation of smoked meat

A technology of liquid smoke and walnut shell, which is applied in the field of food processing, can solve the problems of rare products, and achieve the effect of avoiding incomplete combustion

Pending Publication Date: 2018-01-26
INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In fact, in addition to the fruit, walnut green skin, walnut shell, walnut wood, walnut leaf, etc. all have high economic value, but related products are still very rare in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Take the dried thin-shell hickory nut shells, grind them to a particle size of 2 cm, and place them in a dry distillation kettle. The temperature of the retort was raised to 200°C at a heating rate of 15°C / min, and then to 280°C at a heating rate of 10°C / min. Use a condensing device to collect the flue gas condensate produced by dry distillation. After the flue gas condensate has stood for 2 days, filter it with thick medium-speed filter paper to collect the filtrate. Afterwards, activated carbon with 5% of the mass of the filtrate was added to the filtrate, adsorbed at 25° C. for 24 hours, and then the filtrate was separated from the activated carbon. The separated filtrate is distilled at 110°C, and the distilled liquid is collected, which is the smoked liquid.

[0059] The obtained smoked liquid was measured: the relative density was 1.03, the content of guaiacol was 8.5 mg / mL, the content of total phenols was 171.2 mg / mL, the content of organic acid was 13.8% (with...

Embodiment 2

[0061] Take the dried thin-shell hickory nut shells, grind them to a particle size of 3 cm, and place them in a dry distillation kettle. The temperature of the retort was raised to 200°C at a heating rate of 16°C / min, and then to 295°C at a heating rate of 12°C / min. Use a condensing device to collect the flue gas condensate produced by dry distillation, and after the flue gas condensate has stood still for 3 days, filter it with thick medium-speed filter paper to collect the filtrate. Afterwards, activated carbon with 10% of the mass of the filtrate was added to the filtrate, adsorbed at 25° C. for 36 hours, and then the filtrate was separated from the activated carbon. The separated filtrate is distilled at 120°C, and the distilled liquid is collected, which is the smoked liquid.

[0062] Determination of the obtained smoked liquid: the relative density is 1.05, the content of guaiacol is 8.8 mg / mL, the content of total phenols is 175.0 mg / mL, the content of organic acid is ...

Embodiment 3

[0064] Take the dried thin-shell hickory nut shells, grind them to a particle size of 1 cm, and place them in a dry distillation kettle. The temperature of the retort was raised to 200°C at a heating rate of 10°C / min, and then to 250°C at a heating rate of 8°C / min. Use a condensing device to collect the flue gas condensate produced by dry distillation, and after the flue gas condensate is left to stand for 1 day, filter it with thick medium-speed filter paper to collect the filtrate. Afterwards, activated carbon with 3% of the mass of the filtrate was added to the filtrate, adsorbed at 25° C. for 12 hours, and then the filtrate was separated from the activated carbon. The separated filtrate is distilled at 100°C, and the distilled liquid is collected, which is the smoked liquid.

[0065] The obtained smoked liquid was measured: the relative density was 1.05, the guaiacol content was 8.3 mg / mL, the total phenol content was 165.5 mg / mL, the organic acid was 16.1% (with gallic a...

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Abstract

The invention relates to the field of food processing, in particular to a method for preparing smoking fluid through carya illinoinensis shells. The method comprises the following steps of performingdry distillation and carbonization on carya illinoinensis shells under the condition of 250-290 DEG C, and performing condensation and carbonization on produced flue gas so as to obtain flue gas condensate; performing mixed adsorption on the flue gas condensate and activated carbon of which the mass is 3-10% of that of the flue gas condensate, and performing solid-liquid separation; and finally performing distillation on filtrate obtained through the solid-liquid separation under the condition of 100-120 DEG C so as to obtain condensate namely the smoking fluid. The smoking fluid prepared by the method disclosed by the invention is claret red and has rich natural smoking fragrance and specific fat fragrance of carya illinoensis, the content of total phenol is not less than 160.5mg / mL, thecontent of guajacolum is not less than 8.0mg / mL, the content of carboxyl compounds is 145-155mg / mL, and the smoking fluid does not contain benzo (alpha) pyrene.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing smoked liquid from walnut shells, a smoked liquid product prepared by the method, and an application of the smoked liquid product to prepare bacon. Background technique [0002] Foods with a smoky flavor have always been popular with consumers. However, the traditional bacon processing method requires a variety of materials such as barns, stoves, and wood, which is time-consuming and labor-intensive. Due to technical reasons, many carcinogenic particulate matter will adhere to the surface of traditional bacon. [0003] With the development of technology, the use of smoked liquid to process smoked food has become the first choice of many enterprises. Smoked liquid is a commonly used additive in the field of food processing. Traditional smoked liquid is mostly a smoked flavor solution obtained from natural beech wood extracted from partially hydrogenated soybe...

Claims

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Application Information

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IPC IPC(8): A23B4/048A23L13/40A23L13/70
Inventor 郑玉红韩福贵傅力陆晓萍
Owner INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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