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Amomum tsao-ko oil resin and preparation method thereof

A technology of oleoresin and tsaoguo, which is applied in the field of tsaoguo oleoresin and its preparation, can solve the problems of low yield, low utilization rate of active ingredients, incomplete flavor, etc., and achieve simple operation, avoid oxidative deterioration, and small loss Effect

Inactive Publication Date: 2014-07-23
天津市春晖生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When used directly or powdered, the utilization rate of active ingredients is low, and the yield of conventional methods such as steam distillation and organic solvent extraction is low, and the flavor is incomplete

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing Tsaoguo oleoresin with unique cool and spicy flavor by using supercritical carbon dioxide extraction combined with specific raw material processing and synergistic extraction technology, comprising the following steps:

[0020] Get 10kg of dried Caoguo fruit, first chop it into 2-3mm coarse fragments with a high-speed slicer, then pulverize it into a 30-mesh fine powder with a pulverizer; add 1kg of mixed vegetable oil (soybean oil and corn oil are mixed in equal proportions) As a synergistic extraction aid, stir and mix evenly; add the mixture of the obtained grass fruit powder and vegetable oil into the extraction kettle of a supercritical carbon dioxide fluid extraction device (Jiangsu Nantong Hua'an supercritical extraction company, HA221-50-03 type), and close the lid of the kettle . Turn on the system, adjust the speed of the carbon dioxide fluid to 20g / min, the pressure of the extraction tank to 35Mpa, and the temperature to 45°C; adjust th...

Embodiment 2

[0022] A method for preparing Tsaoguo oleoresin with unique cool and spicy flavor by using supercritical carbon dioxide extraction combined with specific raw material processing and synergistic extraction technology, comprising the following steps:

[0023] Get dried Caoguo fruit 5kg, at first cut into the coarse pieces of 4-5mm with high-speed slicer, be pulverized into 30 order fine powders with pulverizer then; Mix) as a synergistic extraction aid, stir and mix evenly; Add the mixture of the obtained grass fruit powder and vegetable oil into the extraction kettle of a supercritical carbon dioxide fluid extraction device (Jiangsu Nantong Hua'an supercritical extraction company, HA221-50-03 type), close cauldron lid. Turn on the system, adjust the speed of the carbon dioxide fluid to 30g / min, the pressure of the extraction kettle to 30Mpa, and the temperature to 40°C; adjust the pressure of the separation kettle to 6Mpa, and the temperature to 40°C; the cycle extraction and s...

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Abstract

The invention relates to amomum tsao-ko oil resin and a preparation method thereof. The amomum tsao-ko oil resin is prepared by adopting a method comprising the following steps: adding plant oil into amomum tsao-ko powder as an extraction auxiliary, stirring and uniformly mixing; adding the mixture of amomum tsao-ko powder and plant oil into an extraction kettle of a supercritical carbon dioxide fluid extraction device, closing a kettle cover, adjusting speed of carbon dioxide fluid to be 20-30g / min, pressure of the extraction kettle to be 30-35MPa and temperature to be 45-50 DEG C; adjusting pressure of a separation kettle to be 4-6MPa and temperature to be 40-45 DEG C; carrying out cyclic extraction and separation for 3-4 hours, colleting a product (namely amomum tsao-ko oil resin crude extract) discharged from the separation kettle; carrying out separation treatment by virtue of a 4000r / min settling centrifugal machine, and removing water and impurities at the bottom layer, thus obtaining the amomum tsao-ko oil resin product. The obtained amomum tsao-ko oil resin has strong fragrance and taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a grass fruit oleoresin and a preparation method thereof. Specifically, the present invention relates to a method for preparing Caoguo oleoresin with unique cool and spicy flavor by using supercritical carbon dioxide extraction combined with specific raw material processing and synergistic extraction technology. Background technique [0002] Cao Guo is a plant of the genus Cardamom in the ginger family, also known as Cao Guoren and Cao Guozi. Distributed in Yunnan, Guangxi, Guizhou and other places in China. Caoguo is a seasoning spice with a specific aroma, pungent, slightly bitter, and a special strong spicy aroma, which can remove fishy smell and increase appetite. one". Caoguo is used to cook dishes, make brine and cook meat. It can remove fishy smell, improve its taste and texture, and improve its quality. [0003] The traditional ways of utilizing Tsaoko mainly in...

Claims

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Application Information

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IPC IPC(8): C09F1/02A23L1/221A23L27/10
CPCY02P20/54
Inventor 孟庆君
Owner 天津市春晖生物科技有限公司
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