Preparation method for cumin essential oil with cooked flavor

A technology of cumin essential oil and flavor, which is applied in the field of preparation of cooked aroma flavor cumin essential oil, can solve the problems of high energy consumption, volatile oil decomposition, unhygienic and other problems, and achieve the effect of high content, rich and full aroma, and long-lasting fragrance

Active Publication Date: 2015-06-03
滁州爱厨易食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional eating method is to crush the cumin fruit into powder, and use the powder directly in various foods. Because the coarse particles of the material affect the taste, it is unhygienic, and the utilization rate of cumin is low
[0003] Extraction operation is one of the important methods to separate natural spices. The traditional extraction process uses steam distillation, which can only extract volatile essential oils. Since non-volatile oils cannot be extracted, a large amount of them is wasted, and the yield is low and energy consumption is high. High temperature destroys many unsaturated and easily oxidized components, and may decompose some components of volatile oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of cooked fragrant flavor cumin essential oil, the steps are as follows:

[0024] (1) Weigh 100 kg of cumin and place it in a container, then add 6 kg of ethanol with a volume fraction of 100%, mix evenly, after sealing, soak in wine at room temperature for 8 hours to obtain spare raw materials;

[0025] (2) Put the spare raw materials into the wok, heat up to 140°C, fry for 20 minutes, cool to room temperature, and get the fried raw materials;

[0026] (3) Grind the fried raw materials to a particle size of 60 meshes, and use supercritical carbon dioxide equipment to extract, the extraction temperature is 35°C, the extraction pressure is 25MPa, the extraction flow rate is 15L / min, and the extraction time is 5h, and the ripe aroma cumin essential oil is obtained .

Embodiment 2

[0028] A preparation method of cooked fragrant flavor cumin essential oil, the steps are as follows:

[0029] (1) Weigh 100 kg of cumin and place it in a container, then add 10 kg of ethanol with a volume fraction of 80%, mix evenly, after sealing, leaching at room temperature for 16 hours to obtain spare raw materials;

[0030] (2) Put the spare raw materials into the wok, heat up to 150°C, fry for 18 minutes, cool to room temperature, and get the fried raw materials;

[0031] (3) Grind the fried raw materials to a particle size of 60 meshes, and use supercritical carbon dioxide equipment to extract, the extraction temperature is 45°C, the extraction pressure is 28MPa, the extraction flow rate is 20L / min, and the extraction time is 2h, and the ripe aroma cumin essential oil is obtained .

Embodiment 3

[0033] A preparation method of cooked fragrant flavor cumin essential oil, the steps are as follows:

[0034] (1) Weigh 100kg of cumin and place it in a container, then add 8kg of ethanol with a volume fraction of 90%, mix evenly, after sealing, leaching at room temperature for 16h, to obtain spare raw materials;

[0035] (2) Put the spare raw materials into the wok, heat up to 160°C, fry for 15 minutes, cool to room temperature, and get the fried raw materials;

[0036] (3) Crush the fried raw materials to a particle size of 80 meshes, extract with supercritical carbon dioxide equipment, the extraction temperature is 40°C, the extraction pressure is 28MPa, the extraction flow rate is 18L / min, and the extraction time is 3h, and the ripe aroma cumin essential oil is obtained .

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PUM

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Abstract

The invention relates to a preparation method for cumin essential oil with a cooked flavor. The preparation method comprises the following steps of weighing 100 parts by mass of the cuminl adding 5-20 parts of ethanol with a volume concentration of 60-100%; mixing the cumin and ethanol uniformly; sealing; immersing in wine for 4-24 hours at a room temperature, and thus a prepared raw material is obtained; heating the prepared raw material to a temperature of 120-170 DEG C; frying for 10 min-20 min; cooling to a room temperature to obtain a fried raw material; smashing the fried raw material; and extracting with a supercritical carbon dioxide device, thereby obtaining the cumin essential oil with the cooked flavor. The preparation method combines a Chinese herbal medicine processing technology and a supercritical fluid extraction technology. Firstly, cumin particles are immersed in the wine; then cumin particles are fried, so that a unique cooled flavor is produced, and requirements of food industry for different flavors can be met; and finally, the supercritical carbon dioxide extraction technology allows flavor substances of the cumin to be retained to the largest degree and is environment-friendly without pollution. Flavor substance content of a prepared product is high; and fragrance is thick and plump and can last for a long time. The preparation method is more suitable for industrial production and is convenient for use in the food industry.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing cumin essential oil with cooked aroma. Background technique [0002] Cumin is a traditional seasoning spice. Human beings have used cumin for more than 2,000 years. Cumin is mainly used for seasoning meat products. In addition, it is also used for seasoning products such as pickled products, jams, and dried fruits. The use of cumin in soups and stews has become quite common. The traditional eating method is to crush the cumin fruit into powder, and the powder is directly used in various foods. Because the coarse particles of the material affect the taste, it is unhygienic, and the utilization rate of cumin is low. [0003] Extraction operation is one of the important methods to separate natural spices. The traditional extraction process uses steam distillation, which can only extract volatile essential oils. Since non-volatile oils cannot be extrac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02
Inventor 张伟伟李秉业李洪久
Owner 滁州爱厨易食品有限公司
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