Low-pressure spice distillation equipment

Abstract

The invention discloses low-pressure spice distillation equipment. The low-pressure spice distillation equipment comprises a steam cabin, wherein the right side of the top part of the steam cabin is fixedly connected with a balance bracket; the top part of the balance bracket is fixedly connected with a distillation cabin; the bottom part of the steam cabin is fixedly connected with an electric heating wire; asbestos heat insulation layers are arranged at two sides of the steam cabin; a decompression valve penetrates through the top part of the steam cabin; one end, located in the steam cabin,of the decompression valve is fixedly connected with a steam filtering screen. The low-pressure spice distillation equipment relates to the technical field of spice production. According to the low-pressure spice distillation equipment, atmospheric pressure in the steam cabin is reduced by the decompression valve so that the boiling point of water is reduced and the temperature of water steam isreduced; a process of gasifying the water into the water steam is more rapid, the distillation of the equipment is accelerated and the yield of spice extraction is effectively improved; a low-pressurewater steam evaporation processing principle can be used for preventing aromatic substances in raw materials from being coked by high temperature or hydrolyzed to lose effect, so that the extractionquality is higher.

Description

technical field [0001] The invention relates to the technical field of spice production, in particular to low-pressure distillation equipment for spices. Background technique [0002] Spices, which refer to different scopes, are substances that can be smelled or tasted by the sense of smell. They are the raw materials for preparing essences. They have pleasant aromas and can be used for compounding or mixtures of essences. According to their source There are natural flavors and artificial flavors, which are divided into daily chemical flavors, edible flavors and tobacco flavors according to their uses. In the chemical industry, fully synthetic flavors are produced as fine chemical organizations. The production method of plant-based natural flavors There are mainly distillation, extraction, pressing, absorption, enzymatic extraction, supercritical fluid extraction, molecular distillation and microwave extraction. The most common extraction method is to use steam distillation ...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a low-pressure distillation equipment for spices, which solves the problems that the spices are easily coked or hydrolyzed, pollute the air, waste energy, is not conducive to environmental protection, cannot be quickly replaced, and cannot uniformly handle residues.

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