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Comprehensive Utilization Method and Products of Cumin

A technology of cumin and cumin essential oil, which is applied in the field of comprehensive utilization of cumin, can solve problems such as unfavorable farmers’ income increase, value creation, single product form, waste of resources and environment, achieve structural adjustment and industrialization development promotion, and enrich market products , the effect of inhibiting oxidation

Active Publication Date: 2017-11-28
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, only the seeds or powder of cumin are used as condiments after harvesting. The product form is single and the price is low, which is not conducive to increasing farmers' income and creating value for enterprises.
[0004] At the same time, cumin produces a large amount of straw during production and harvesting. Except for a very small part as animal feed, most of them are directly thrown away or burned as waste, causing serious waste of resources and environmental pollution. A major problem plaguing enterprises

Method used

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  • Comprehensive Utilization Method and Products of Cumin
  • Comprehensive Utilization Method and Products of Cumin
  • Comprehensive Utilization Method and Products of Cumin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The extraction of embodiment 1, cumin essential oil

[0050] The harvested cumin is air-selected to remove impurities to obtain cumin seeds with a purity ≥ 98%, then mix the cumin seeds with water at a ratio of 1:5g / mL, and put them into an ultrasonic microwave extractor. 35kHz, microwave power 45W pretreatment 25min; then transfer the cumin seeds treated by ultrasonic microwave to the distillation basket of the essential oil extraction unit (manufacturer: Shanghai Juyuan Machinery Equipment Co., Ltd., model: JYT5L), add water to the distillation tank , the height of the water does not exceed the distillation basket, and it is extracted by steam distillation. Set the temperature in the extraction tank to 100°C, and the extraction time to 30min. The obtained oil is collected and packaged to obtain cumin essential oil. Appearance see Figure 4 Of (a).

Embodiment 2

[0051] Embodiment 2, the extraction of cumin oleoresin

[0052] Dry the remaining cumin grain residue after extracting the essential oil in Example 1 with an oven at 50° C. to make its moisture content reach about 8%, pulverize it with a universal pulverizer until the particle size is less than 400 μm, and take the pulverized powder and pH The sodium acetate buffer solution of 4.5 was mixed and shaken at a ratio of 1:10g / mL, and 3.5% mixed enzyme solution of xylanase and cellulase was added according to the concentration ratio of enzyme and substrate (xylanase: cellulase=1 : 1), enzymolysis at 50°C for 120min, centrifugation at 7500g for 20min, the resulting precipitate was used to extract cumin oleoresin, and the supernatant was preserved for future use.

Embodiment 3

[0054] Embodiment 3, the preparation of cumin polyphenol crude extract

[0055] Get embodiment 2 and add acetone and centrifuge the residue obtained after drying at 50°C and pulverize with a universal pulverizer, cross a 40-mesh sieve (the precipitation will agglomerate after drying, so it will be pulverized and sieved), and the cumin residue after the sieve Mix the powder with 70% ethanol at a ratio of 1:10g / mL, put it into an ultrasonic microwave-assisted extractor, set the ultrasonic vibration frequency to 51kHz, and microwave power to 130W. After extraction for 10 minutes, centrifuge at 7500g for 20 minutes to collect the supernatant; then The precipitate was repeatedly extracted twice by the above method, and the three times of extracts were combined, and the ethanol was removed by rotary evaporation at 45°C to obtain the crude cumin polyphenol extract. (The remaining precipitate was extracted for Example 5).

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Abstract

The invention belongs to the field of deep processing of agricultural products, and provides a comprehensive utilization method of cumin. The comprehensive utilization method is characterized by comprising the following steps: using ultrasonic microwaves for assisting a steam distillation method and a enzymolysis-acetone combined extraction method to extract cumin essential oils and oleoresins, and then using a plurality of processes for extracting cumin polyphenols, cumin isolated proteins, cumin peptides and cumin dietary fibers from defatted cumin; using a high-pressure homogenization-assisted enzymolysis method for extracting dietary fibers from cumin straws; realizing the full utilization of seeds, branches and leaves as well as straws of cumin plants. According to the comprehensive utilization method of cumin, provided by the invention, the cumin essential oils, cumin oleoresins, cumin polyphenols, cumin isolated proteins, cumin peptides and cumin dietary fibers can be extracted from cumin seeds; the cumin straw dietary fibers can be extracted from the cumin straws, so as to effectively avoid the resource waste and environmental pollution and realize the full utilization of cumin.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a comprehensive utilization method of cumin. Background technique [0002] Cumin, also known as cumin, rest cumin, rest fennel, etc., is an annual or biennial herb of the genus Cumin in the family Umbelliferae. The fruit is oblong and has a strong aromatic smell. Originating in the Mediterranean region, it is widely planted in India, Iran, Turkey and other places. my country's Xinjiang and Gansu are the main production bases of cumin, and the planting area and output account for about 70% of the national share. Cumin fruit is usually in the form of grains or ground into powder as food seasoning; its fruit can also be used as medicine, which has the effects of refreshing the brain, dredging the veins, reducing fire and calming the liver, and can also be used to treat indigestion, stomach cold, abdominal pain, and frequent stools due to ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/10C11B9/02C12P21/06C07K14/415A23L33/18A23L33/185A23L33/22A23L29/00A23L3/349
Inventor 木泰华马梦梅闫治斌张苗陈井旺孙红男
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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