Processing technique of vanilla

A processing technology, vanilla bean technology, applied in the direction of essential oil/spices, fat production, etc., can solve the problems of low extraction rate and extraction purity, single product, etc., achieve less aroma loss of products, increase extraction rate, and high quality Effect

Active Publication Date: 2012-01-04
海南兴科热带作物工程技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the methods for extracting spice essential oils generally adopt steam distillation, pressing, solvent extraction or supercritical carbon dioxide extraction; while the common meth...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The processing technology of vanilla bean comprises the following steps:

[0021] 1. Cut the pre-processed vanilla beans into small pieces of 0.5-1cm, and put them into the extraction kettle with 95% alcohol solution at a material-to-liquid ratio of 1:2. After fully stirring, soak at normal temperature and pressure. After 5 days, open the discharge valve and filter out the solvent part.

[0022] 2. Pour the filtrate into the concentrator, adjust the air pressure and vacuum to -0.9MPa, and the temperature of the heater is 40°C, conduct low-temperature concentration, adjust the temperature of the heater, make the liquid in the concentrator boil and distill, collect the distillate until it flows out When the liquid volume reaches 85% of the volume when it is put in, stop heating, adjust the air pressure valve to make the air pressure in the concentrator be normal pressure, open the sealing cover, and take out the paste liquid in the concentrator.

[0023] 3. Put the above...

Embodiment 2

[0026] The processing technology of vanilla bean comprises the following steps:

[0027] 1. Cut the pre-processed vanilla beans into small pieces of 0.5-1cm, and put them into the extraction kettle with 50% alcohol solution at a material-to-liquid ratio of 1:10. After fully stirring, soak at normal temperature and pressure. After 10 days, open the unloading valve, filter out the solvent part, and then add new solvent in the same proportion for impregnation. The same method was repeated 3 times, and then the 3 filtrates were mixed.

[0028] 2. Pour the mixed liquid filtered out three times into the concentrator, adjust the air pressure and vacuum to -0.7MPa, and the heater temperature is 45°C, carry out low-temperature concentration, adjust the heater temperature, make the liquid in the concentrator boil and distill, and collect Distillate, when the volume of the outflowing liquid reaches 80% of the volume when it is put in, stop heating, adjust the air pressure valve to make ...

Embodiment 3

[0032] The processing technology of vanilla bean comprises the following steps:

[0033] 1. Cut the pre-processed vanilla beans into small pieces of 0.5-1cm, and put them into the extraction kettle with 68% alcohol solution at a material-to-liquid ratio of 1:6. After fully stirring, soak at normal temperature and pressure. After 8 days, open the unloading valve, filter out the solvent part, and then add new solvent in the same proportion for impregnation. The same method was repeated 3 times, and then the 3 filtrates were mixed.

[0034] 2. Pour the mixed liquid filtered out three times into the concentrator, adjust the air pressure and vacuum to -0.8MPa, and the temperature of the heater is 43°C, carry out low-temperature concentration, adjust the temperature of the heater, make the liquid in the concentrator boil and distill, and collect Distillate, when reaching 84% of the time volume of putting into when flowing out liquid volume, stop heating, regulate air pressure valve...

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PUM

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Abstract

The invention discloses a processing technique of vanilla, which comprises the following steps: (1) adding 1 part by weight of vanilla into 2-10 parts by weight of 50-95% alcoholic solution, soaking for 5-10 days, and filtering to obtain a filtrate; (2) carrying out vacuum concentration on the filtrate in the step (1), boiling the concentrated solution, stopping heating when the volume of the filtrate is reduced to 15-20% of the original filtrate, and adjusting to normal pressure to obtain a paste liquid; (3) carrying out microwave drying on the paste liquid in the step (2) in vacuum until the weight percentage of the solvent in the paste is less than 5%; and (4) putting the paste dried in the step (3) into an extraction kettle, carrying out supercritical carbon dioxide extraction for 3-5hours, and separating the yellow oil liquid vanilla extract in the kettle, wherein the brownish black substance in the extraction kettle is vanilla oil resin. Since normal temperature and pressure extraction, vacuum concentration, microwave drying and supercritical carbon dioxide extraction are combined to extract the vanilla so as to simultaneously obtain the vanilla extract and vanilla oil resin, the extraction rate of odorous constituents in the vanilla extract can be enhanced, and the content of vanillin can also be enhanced.

Description

technical field [0001] The invention relates to the technical field of plant processing, in particular to a processing technology of vanilla bean. Background technique [0002] Vanilla orchid [Vanilla planifolia (Salisb.) Ames. or V. frangrans Andrews] is a tropical crop with economic value. Also known as vanilla, vanilla, vanilla, vanilla, it is a precious perennial large-scale fleshy tropical vine climbing plant of the genus Vanilla in the family Orchidaceae, known as the "king of food spices". [0003] Vanilla orchid is the primary product of vanilla pods after processing fresh beans, commonly known as vanilla beans, which contain more than 250 volatile aroma components. Because vanilla orchid contains many aromatic components, it has a unique fragrance and has been widely used to prepare various high-end cigarettes, famous wines, premium tea, cakes, biscuits, candies, cream, coffee, cocoa ice cream, chocolate, ice cream, etc. Flavoring raw materials for high-end food a...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 初众刘爱芳卢少芳朱红英赵建平谭乐和
Owner 海南兴科热带作物工程技术有限公司
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