Essential oil preparation method using molasses as raw material

A technology of essential oil and molasses, which is applied in the field of food flavor chemistry, can solve the problems of high COD and BOD values, environmental pollution, etc., and achieve the effects of high safety, reduced production cost, and simple and feasible process

Active Publication Date: 2009-06-17
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of the above-mentioned fermented products only utilizes the sugar in the waste molasses, and other organic substances such as phenolic pigments, amino acids, proteins and aromatic subs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Get 100kg of molasses (taken from Guangdong Dongguan Sugar Factory), and dilute with distilled water 3 times. Use 90% concentrated sulfuric acid to adjust the pH value to 3.0, and acidify in a water bath at 65°C for 150 minutes; after the acidolysis is completed, immediately cool with cold water. Add 200ppm phosphoric acid to the molasses after acid hydrolysis, adjust the pH value to 5.0 with milk of lime, add 6ppm flocculant PAM, and heat for 15min in a 90°C water bath for flocculation. The reaction solution was centrifuged at 4000r / min for 40min to separate and remove the flocculated sediment, and the supernatant was collected. Take 100kg of pretreated molasses, add 1.5kg of glutamic acid, 50kg of glycerin, stir for 2 hours until the glutamic acid is completely dissolved in the molasses, adjust the pH value to 8.0 with NaOH, heat the reaction at 120°C in microwave, boil 2-3 times, stop Heat it up, and cool it down quickly after taking out the product. The volatile c...

Embodiment 2

[0027] Mix and dilute the molasses and drinking water according to the weight ratio of 1:5, stir evenly, so that the concentration of the molasses dilution is 10-35Brix, add concentrated hydrochloric acid to adjust the pH value to 2.0; pass in hot steam for heating and acidolysis, and the treatment temperature is 80°C , the treatment time is 120min; then use ice-water bath to cool rapidly to room temperature, add 400ppm phosphoric acid, lime milk to adjust the pH value to neutral, add 10ppm flocculant PAM, carry out flocculation precipitation at 85°C for 25min, high-speed centrifugation to remove colloidal impurities and ash, and collect the supernatant. Add glutamic acid to the pretreated molasses, so that the molar ratio of reducing sugar and glutamic acid in the molasses reaches 6:1, use glycerol as the solvent, stir evenly, adjust the pH value to 9.0 with NaOH, and place in a 1.5M pa reactor React in the medium, heat until the sample liquid produces a strong sweet aroma, s...

Embodiment 3

[0029] Mix and dilute 120kg molasses and drinking water according to the weight ratio of 1:7, stir evenly, so that the concentration of the molasses dilution is 8-30Brix, adjust the pH value to 5.0 with 50% concentrated sulfuric acid; The temperature is 95°C, and the treatment time is 90 minutes; then, it is rapidly cooled to room temperature in an ice-water bath, 600ppm of phosphoric acid is added, and the pH value is adjusted to 8.0 with milk of lime, and 15ppm of flocculant PAM is added, flocculation and precipitation are carried out at 90°C, and colloidal impurities are removed by high-speed centrifugation and ash, and collected the supernatant. Then take 100kg of pretreated molasses, add 0.8kg of glycine, 50kg of propylene glycol, stir for 1.5h until the glycine is completely dissolved in the molasses, adjust the pH value to 10.0 with NaOH, heat the molasses reactant at 180°C with microwave, boil twice, stop heating, Cool quickly after removing the product. The volatile ...

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PUM

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Abstract

The invention provides a method for taking gooey as raw material for preparing floral attar, belonging to the field of food chemical industry. The method includes the following steps: diluting the gooey; adopting a hot acid method for performing acid hydrolysis; adopting concentrated acid to perform water bath to the gooey after acid hydrolysis and dilution; adding phosphoric acid, using the limecream to adjust the pH to 5.0-10.0, and then adding flocculating reagent to perform flocculation, centrifugally removing the rubber matrix sediment and ash in the gooey; adding amino acid so that themole ratio of the amino acid and the reducing sugar in the gooey is 10:1-1:15, and then adjusting the pH value to 7.0-12.0, to perform carbonylation ammine reaction; extracting the volatile flavor components with low boiling point, and then concentrating the extract to obtain the floral attar. The invention has low-cost raw material, simple process, strong practicability, capability of enhancing the recovery rate of the floral attar and the added value of the gooey, and has a broad promotion prospect. The produced floral attar is in pallide-flavens essential oil shape, has pure scent, and hasfavorable stabilizing ability and food security.

Description

technical field [0001] The invention belongs to the direction of food flavor chemistry, and in particular relates to a method for preparing a flavor enhancer from molasses such as sugar cane, sugar beet, starch and soybean. Background technique [0002] Waste molasses is a by-product of sugar factories, sucrose and reducing sugar account for 30% to 50%, and sugar production with sugar cane and sugar beets produces waste honey with more than 3% sugar. China is a big sugar-producing country, and sugar crops occupy an important position in the agricultural economy, ranking fourth after grain, oilseeds, and cotton. The 2007 / 2008 sugar season produced about 4.2 million tons of cane and beet molasses. Due to the complex components in waste molasses, sugar companies no longer extract sugar from it in order to reduce costs, and generally use fermentation methods to prepare lactic acid, citric acid, lysine, yeast, alcohol and other products. The production of the above-mentioned fe...

Claims

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Application Information

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IPC IPC(8): A23L1/236A23L27/30
Inventor 于淑娟扶雄王湘茹管永光张平军
Owner SOUTH CHINA UNIV OF TECH
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