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Spiced essential oil and making method thereof

The technology of five-spice essence and cloves is applied in the field of essential oils, which can solve the problems of insufficient fragrance, occupy a large area, and be difficult to store, and achieve the effects of promoting appetite, simple preparation method and easy operation.

Inactive Publication Date: 2016-06-15
GUANGDONG YA ROAD BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in cooking, it is usually used to make five-spice powder or directly use the above-mentioned materials, so that the above-mentioned materials or powders will be eaten by mistake during the eating process, giving people a bad experience, and the above-mentioned five-spice powder or five-spice spices account for Defects of large area and difficult storage
For this reason, people have prepared five-spice oil with five-spice as a raw material, but the existing five-spice oil is mostly made by refining five-spice and oil together, so that the fragrance of five-spice oil is covered by other oils, and it is boiled. During the refining process, part of the volatile oil is volatilized, making the fragrance not obvious enough

Method used

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preparation example Construction

[0022] The present invention also provides a preparation method of the five-spice essential oil, which includes the following steps: weighing each component according to the formula, mixing, crushing to 50-70 mesh, and distilling and extracting twice with 60-70% ethanol aqueous solution , collect the distillate, the volume ratio of the total volume of each raw material component to the ethanol aqueous solution is 1:8-12, the time of each distillation extraction is 1.2-2h, the temperature of distillation extraction is 83-87°C, and the pressure is normal pressure Pass the distillate through a 350-450 mesh sieve, collect the filtrate, then separate the filtrate through a three-phase separator, and collect the oil phase to obtain.

[0023] In the present invention, the preferred solution is that the preparation method of the spiced essential oil includes the following steps: weighing each component according to the formula, mixing, pulverizing to 60 mesh, and then distilling and ex...

Embodiment 1

[0025] A kind of spiced essential oil, its preparation material comprises the following components by weight: 40 parts of old ginger, 8 parts of anise, 8 parts of cumin, 12 parts of nutmeg, 9 parts of cloves, 14 parts of cinnamon and 13 parts of mountain pepper .

[0026] The preparation method of the five-spice essential oil comprises the following steps: weighing each component according to the formula, mixing, pulverizing to 60 mesh, then distilling and extracting twice with 65% ethanol aqueous solution, collecting the distillate, each raw material component The volume ratio of the total volume of the distillate to the aqueous ethanol solution is 1:10, the time for each distillation extraction is 1.5h, the temperature of the distillation extraction is 85°C, and the pressure is normal pressure; the distillate is passed through a 400-mesh sieve, the filtrate is collected, and then The filtrate is separated by a three-phase separator, and the oil phase is collected to obtain t...

Embodiment 2

[0028] A spiced essential oil, prepared raw materials including the following components in parts by weight: 42 parts of ginger, 7 parts of anise, 9 parts of cumin, 11 parts of nutmeg, 9 parts of cloves, 10 parts of cinnamon and 16 parts of mountain pepper.

[0029] The preparation method of the five-spice essential oil comprises the following steps: weighing each component according to the formula, mixing, pulverizing to 50 mesh, then distilling and extracting twice with 70% ethanol aqueous solution by mass percentage, collecting the distillate, each raw material group The volume ratio of the total volume of the fraction to the aqueous ethanol solution is 1:8, the time for each distillation extraction is 1.2h, the temperature of the distillation extraction is 83°C, and the pressure is normal pressure; the distillate is passed through a 450 mesh sieve, the filtrate is collected, and then The filtrate is separated by a three-phase separator, and the oil phase is collected to obt...

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PUM

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Abstract

The invention relates to spiced essential oil. The spiced essential oil is made of, by weight, 38-42 parts of mature ginger, 7-9 parts of fructus anisi stellati, 7-9 parts of fructus foeniculi, 11-13 parts of semen myristicae, 7-9 parts of flos caryophylli, 10-17 parts of bark of Japanese cinnamon and 10-16 parts of fruit of greyblue spicebush. The spiced essential oil has the advantages of being rich in fragrance and capable of warming the stomach, refreshing and promoting appearance of food, the making method is simple and easy to operate, and industrial production and application are easy.

Description

technical field [0001] The invention relates to the field of essential oils, in particular to a spiced essential oil and a preparation method thereof. Background technique [0002] Five spices, usually refers to the five spices used in cooking food, including fennel, pepper, star anise, cinnamon, and cloves. At present, in cooking, it is usually used to make five-spice powder or directly use the above-mentioned materials, so that the above-mentioned materials or powders will be eaten by mistake during the eating process, giving people a bad experience, and the above-mentioned five-spice powder or five-spice spices account for Large area, not easy to store defects. For this reason, people have prepared five-spice oil with five-spice as a raw material, but the existing five-spice oil is mostly made by refining five-spice and oil together, so that the fragrance of five-spice oil is covered by other oils, and it is boiled. During the refining process, part of the volatile oil ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/02
CPCA23D9/007A23D9/02
Inventor 吴明勇江会智
Owner GUANGDONG YA ROAD BIOTECH
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