Perfume low-pressure distillation method

Abstract

The invention discloses a perfume low-pressure distillation method. A plant perfume material is placed inside a distillation support 26, a holding rod 11 is used to push or pull a baffle plate 12; thedistillation support is pushed into a distillation cabin 13; a permanent magnet at the right side of the distillation support 26 and a powerful magnetic stripe fixed at the right side of the inner wall of the distillation cabin 13 adsorb each other to complete fixation of the distillation support 26 inside the distillation cabin 13; a heating wire 4 at the bottom of a steam cabin 1 operates to emit heat, and then water in the steam cabin 1 is heated to boiling; steam generated by boiling enters a reducing valve 21 through a steam strainer 2; hot steam in the reducing valve 21 enters an atomization nozzle 29 in the distillation cabin 13 through a distillation tube 20; the hot steam is further refined and diffused into the distillation cabin 13 through the atomization nozzle 29 for high-temperature distillation operation; and the plant perfume material in the distillation support 26 is heated, and aromatic molecules in the plant perfume material moves from the inside of the plant perfume material out of the surface of the plant perfume material; and the obtained aromatic molecular liquid slides by gravity and is collected by a tunnel pedestal 19 to enter a collecting pipe 14.

Description

technical field [0001] The invention relates to the technical field of spice production, in particular to a low-pressure distillation method 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 t...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a low-pressure distillation method 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 the residues.

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