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Preparation method of litsea cubeba oil for food flavor improvement

A technology of Radix vulgaris oil and Radix Radix are applied in the field of preparation of Radix Radix et Rhizoma, which can solve the problems of single umami of food, increased difficulty in extracting essential oils, unnatural taste, etc.

Pending Publication Date: 2022-01-04
江西亿森源植物香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the extraction of Litsea Cubeba essential oil is to extract the intact fresh fruit through steam distillation. Although the volatilization of the essential oil components caused by broken fresh fruit is avoided, the steam fractionation method is used in the subsequent separation, and the fruit shell is not damaged. Water vapor penetrates into the pulp to increase the difficulty of extracting essential oils, and at the same time, active ingredients such as citral in the essential oils will undergo reactions such as decomposition and polymerization under high temperature environments. Extraction Technology of Active Components of Essential Oil
At present, most of the methods for enhancing the freshness of food materials are to add industrial products such as sodium glutamate to enhance the freshness, and the umami taste of the obtained food is too simple and the mouthfeel is unnatural. Therefore, the present invention provides a freshness enhancer with rich and natural taste. preparation method

Method used

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  • Preparation method of litsea cubeba oil for food flavor improvement
  • Preparation method of litsea cubeba oil for food flavor improvement
  • Preparation method of litsea cubeba oil for food flavor improvement

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation process of the filter membrane is as follows:

[0038] a. Take 11 parts of polyvinylidene fluoride film, wash and soak in alcohol, and set aside;

[0039] b. 6 parts of N-aminoethyl-γ-aminopropyltriethoxysilane and 5 parts of polyglycerol-2-dipolyhydroxystearate were heated to 90°C in ethyl acetate, kept for 3 hours, and added 3 parts of polyoxyethylene mono-tert-octylphenyl ether, heated up to 120°C, added 1 part of ethanesulfonic acid, and kept for 2 hours to obtain modifier a for later use;

[0040] c. Dissolve 5 parts of dioctyl sulfosuccinate sodium salt and 6 parts of propyltriethoxysilane isocyanate in 60% ethanol solution, add the cleaned polyvinylidene fluoride membrane, heat up to 60°C, soak After 3.5 hours, take out the polyvinylidene fluoride film and add modifier a, raise the temperature to 135°C, soak for 5h, take it out, and dry it in an oven at 45°C.

[0041] The extraction process of litsea cubeba oil is:

[0042] 1) Cleaning: Put the...

Embodiment 2

[0060] The preparation process of the filter membrane is as follows:

[0061] a. Take 12 parts of polyvinylidene fluoride film, wash and soak in alcohol, and set aside;

[0062] b. 5 parts of N-aminoethyl-γ-aminopropyltriethoxysilane and 6 parts of polyglycerol-2-dipolyhydroxystearate were heated to 90°C in ethyl acetate, kept for 3 hours, and added Take 2 parts of polyoxyethylene mono-tert-octylphenyl ether, heat up to 120°C, add 1 part of ethanesulfonic acid, and keep it warm for 2 hours to obtain modifier a for later use;

[0063] c. Dissolve 6 parts of dioctyl sulfosuccinate sodium salt and 5 parts of propyltriethoxysilane isocyanate in 60% ethanol solution, add the cleaned polyvinylidene fluoride membrane, heat up to 60°C, soak After 4 hours, take out the polyvinylidene fluoride film and add modifier a, raise the temperature to 135°C, soak for 5h, take it out, and dry it in an oven at 45°C.

[0064] The extraction process of litsea cubeba oil is:

[0065] 1) Cleaning: ...

Embodiment 3

[0083] a. Take 10 parts of polyvinylidene fluoride film, wash and soak in alcohol, and set aside;

[0084] b. 7 parts of N-aminoethyl-γ-aminopropyltriethoxysilane and 4 parts of polyglycerol-2-dipolyhydroxystearate were heated to 90°C in ethyl acetate, kept for 3 hours, and added 4 parts of polyoxyethylene mono-tert-octylphenyl ether, heat up to 120°C, add 1 part of ethanesulfonic acid, keep warm for 2 hours to obtain modifier a, set aside;

[0085] c. Dissolve 4 parts of dioctyl sulfosuccinate sodium salt and 7 parts of propyltriethoxysilane isocyanate in 60% ethanol solution, add the cleaned polyvinylidene fluoride membrane, heat up to 60°C, soak After 3 hours, take out the polyvinylidene fluoride film and add modifier a, raise the temperature to 135°C, soak for 5h, take it out, and dry it in an oven at 45°C.

[0086] The extraction process of litsea cubeba oil is:

[0087] 1) Cleaning: Put the fresh litsea cubeba fruit into water to clean, soak for 2 hours and set aside; ...

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Abstract

The invention provides a preparation method of litsea cubeba oil for flavor improvement. The raw materials are in low-temperature nitrogen in the litsea cubeba kernel removing and squeezing processes, so that volatilization and decomposition of effective components are avoided. The filter membrane can effectively filter various impurities generated in the enzymolysis process. The flash evaporation technology is selected for refining, so that the separation speed is high, the temperature is low, and components such as limonene are prevented from being oxidized, decomposed and polymerized. The flavor improving agent is obtained by compounding flavor improving components such as free dressing acid and guanylic acid extracted from food materials so that the flavor is more natural. The stabilizer improves the stability of the litsea cubeba essential oil and the flavor improving agent in the vegetable oil. The stabilizer is extracted from Chinese herbal medicines with homology of medicine and food and has a synergistic effect with a common stabilizer, so that the stability of the edible litsea cubeba essential oil is improved, and meanwhile, the edible oil is endowed with faint medicine fragrance and the health-care effects of tonifying kidney, nourishing yin, nourishing liver, improving eyesight, reducing pressure, tonifying qi and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of litsea cubeba oil used for food freshening. Background technique [0002] Litsea Cubeba, also known as Litsea Cubeba, Litsea Cube, and Ginger Seed, is a small tree of the genus Zingiberaceae in the family Lauraceae, and is widely distributed in mountains or hills in the south of the Yangtze River Basin and other provinces. Litsea cubeba is an important tree species for producing litsea cubeba oil, extracting natural citral, and making natural flavor raw materials. Artificial planting of Litsea cubeba is one of the important ways to develop the economy of hills and mountainous areas, and it is also one of the important ways for farmers in remote mountainous areas to generate income and get rid of poverty. The annual output of litsea cubeba oil in China exceeds 2,000 tons, and it is the largest producer and exporter in the world. Its products are ...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00B01D71/34B01D67/00A23D9/007A23D9/04A23L27/10A23L27/21A23L27/22A23L27/23A23L33/105
CPCC11B1/04C11B1/06C11B3/001A23D9/007A23D9/04A23L33/105A23L27/11A23L27/22A23L27/21A23L27/235B01D71/34B01D67/0002A23V2002/00A23V2200/30A23V2250/21A23V2250/208A23V2250/0618A23V2250/0604
Inventor 王茂景孙陆王干平王茂椿
Owner 江西亿森源植物香料有限公司
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