Refined spice obtained through liquid-state fermentation of flower-leaf raw materials

A technology of liquid fermentation and raw meal, applied in the direction of essential oils/spices, fat production, etc., to achieve the effect of promotion and utilization of comprehensive economic benefits and long-term development benefits, superior technical process, refined and simple optimization

Inactive Publication Date: 2017-06-20
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of advanced fermentation and extraction technology, simple and exquisite process, easy operation and wide application, refined flower raw material, high efficiency an...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Use a cleaning machine to clean magnolia, jasmine, chrysanthemum, osmanthus, camellia, roses, and rose flowers of the required raw or dry flowers, and at the same time use a shredder to crush and refine them and stir them into a raw mixture with a mixer Raw slurry or dry mixed raw meal;

[0018] When the temperature is higher than 30º, prepare and ferment according to the ratio of raw material slurry, raw wine koji, and purified water at 100:0.6-0.8:230-210, and the ratio of raw material slurry, raw wine koji, and purified water is 100 : 0.6: 230 Weigh 100kg of raw meal slurry, 0.6kg of raw meal wine koji, and 230kg of purified water and put them into the fermentation tank respectively;

[0019] When the temperature is higher than 30º, the ratio of dry mixed raw meal powder, raw meal koji, and purified water is 100:0.5-0.7:250-230 to prepare and ferment. The ratio of raw meal powder, raw meal koji, and purified water is 100:0.5:250 Weigh 100kg of raw meal powder, 0.5kg...

Embodiment 2

[0024] Use a cleaning machine to clean magnolia, jasmine, chrysanthemum, osmanthus, camellia, roses, and rose flowers of the required raw or dry flowers, and at the same time use a shredder to crush and refine them and stir them into a raw mixture with a mixer Raw slurry or dry mixed raw meal;

[0025] When the temperature is lower than 30°, weigh 100kg of raw slurry, 0.7kg of raw koji, and 220kg of purified water according to the ratio of raw slurry, raw koji, and purified water at 100:0.7:220, and put them into the fermentation tank respectively;

[0026] When the temperature is lower than 30°, weigh 100kg of raw meal powder, 0.6kg of raw meal koji, and 240kg of purified water according to the ratio of raw meal powder, raw meal wine koji, and purified water at 100:0.6:240, and put them into the fermentation tank respectively;

[0027] Then mix the two different fermentation materials put into the fermentation tank with a mixer or manually, and seal the mouth of the tank with...

Embodiment 3

[0031] Use a cleaning machine to clean magnolia, jasmine, chrysanthemum, osmanthus, camellia, roses, and rose flowers of the required raw or dry flowers, and at the same time use a shredder to crush and refine them and stir them into a raw mixture with a mixer Raw slurry or dry mixed raw meal;

[0032] When the temperature is lower than 20°, weigh 100kg of raw slurry, 0.8kg of raw koji, and 210kg of purified water according to the ratio of raw slurry, raw koji, and purified water at 100:0.8:210, and put them into fermentation tanks respectively;

[0033] When the temperature is lower than 20°, weigh 100kg of raw meal powder, 0.7kg of raw meal koji, and 230kg of purified water according to the ratio of raw meal powder, raw meal wine koji, and purified water at 100:0.7:230, and put them into the fermentation tank respectively;

[0034] Then mix the two different fermentation materials put into the fermentation tank with a mixer or manually, and seal the mouth of the tank with a ...

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PUM

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Abstract

The invention relates to a refined spice obtained through liquid-state fermentation of flower-leaf raw materials. The main preparation process comprises: weighing a raw material slurry, raw material koji and purified water according to a ratio of 100:0.6:230 when a temperature is higher than 30 DEG C, weighing a raw material slurry, raw material koji and purified water according to a ratio of 100:0.7:220 when a temperature is lower than 30 DEG C, and weighing a raw material slurry, raw material koji and purified water according to a ratio of 100:0.8:210 when a temperature is lower than 20 DEG C; weighing raw material powder, raw material koji and purified water according to a ratio of 100:0.5:250 when a temperature is higher than 30 DEG C, weighing raw material powder, raw material koji and purified water according to a ratio of 100:0.6:240 when a temperature is lower than 30 DEG C, and weighing raw material powder, raw material koji and purified water according to a ratio of 100:0.7:230 when a temperature is lower than 20 DEG C; and respectively pouring into a special fermentation jar tank, carrying out anaerobic fermentation for 10-12 days, pouring into special efficient equipment when the mash has a dark brown color and the fermentation achieves a mature state, and properly distilling to obtain the high-quality pure flower perfume.

Description

technical field [0001] The invention relates to a refined spice, in particular to a liquid fermented refined spice from flower and leaf raw materials. [0002] technical background [0003] So far, at home and abroad, most of the fragrance liquids of flowers are extracted by dry materials, clinker crushing directly or solid clinker fermentation and distillation technology. Raw material liquid fermentation technology extracts fragrance liquid. Therefore, it is necessary to invent a new technological process that is simple, efficient, green, convenient, energy-saving, environmentally friendly and practical, and perform refined raw material liquid fermentation on flowers to extract fragrance liquid efficiently and quickly, so as to make full use of various flower resources and improve their utilization value , and enrich the flower fragrance liquid market and meet people's further demand for high-grade flower fragrance liquid. Contents of the invention [0004] The purpose o...

Claims

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Application Information

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IPC IPC(8): C11B9/02
CPCC11B9/02C11B9/027
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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