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Extraction method of rose essential oil as well as rose essential oil

A technology of rose essential oil and extraction method, which is applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of unevenness, easy bonding of roses into layers, insufficient cooking, etc., and achieve the goal of improving oil production rate and quality of essential oil Effect

Active Publication Date: 2018-10-19
高延厅
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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 method for extracting rose essential oil and rose essential oil, so as to solve the problem in the prior art that roses are easily bonded into layers during the cooking process, resulting in insufficient and uneven cooking, and can achieve The technical effect of increasing the oil production rate of rose essential oil and improving the quality of essential oil

Method used

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  • Extraction method of rose essential oil as well as rose essential oil

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Effect test

Embodiment 1

[0043] The extraction method of the rose essential oil of this specific embodiment comprises the following steps: A, raw material processing: adding 400 kilograms of rose fresh flowers (or the net weight of rose flowers after removing the weight of edible salt when pickling fresh flowers) into a 3m thick pot with a diameter of φ1750mm 3 Inside the still; B. Steam tumbling distillation: steam is passed into the still, and the steam enters the still in the form of vertical multi-layer interval distribution, so that the roses are tumbling and distilled, and the initial steam pressure value is 0.04 MPa; after confirming that the condensed water mixed with oil and water flows out from the condensed water outlet, control the temperature of the condensed water outlet for the first time adjustment to 12°C. 5L / min, the distillation time (steam introduction time) is 2h; then, control the second time to adjust the temperature of the condensed water outlet to 25°C, correspondingly, it is n...

Embodiment 2

[0045] The extraction method of the rose essential oil of this specific embodiment comprises the following steps: A, raw material processing: adding 400 kilograms of rose fresh flowers (or the net weight of rose flowers after removing the weight of edible salt when pickling fresh flowers) into a 3m thick pot with a diameter of φ1750mm 3 Inside the still; B. Steam tumbling distillation: steam is passed into the still, and the steam enters the still in the form of vertical multi-layer interval distribution, so that the roses are tumbling and distilled, and the initial steam pressure value is 0.04 MPa; after confirming that the condensed water mixed with oil and water flows out from the condensed water outlet, control the temperature of the condensed water outlet for the first time adjustment to 18°C. 4.5L / min, the distillation time (steam introduction time) is 2h; then, control the second time to adjust the temperature of the condensate outlet to 30°C, correspondingly, it is nece...

Embodiment 3

[0047] The extraction method of the rose essential oil of this specific embodiment comprises the following steps: A, raw material processing: adding 400 kilograms of rose fresh flowers (or the net weight of rose flowers after removing the weight of edible salt when pickling fresh flowers) into a 3m thick pot with a diameter of φ1750mm 3 Inside the still; B. Steam tumbling distillation: steam is passed into the still, and the steam enters the still in the form of vertical multi-layer interval distribution, so that the roses are tumbling and distilled, and the initial steam pressure value is 0.04 MPa; after confirming that the condensed water mixed with oil and water flows out from the condensed water outlet, control the temperature of the condensed water outlet for the first time adjustment to 25°C. 4.6L / min, the distillation time (steam introduction time) is 2h; then, control the second time to adjust the temperature of the condensate outlet to 35°C, correspondingly, it is nece...

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Abstract

The invention discloses an extraction method of rose essential oil as well as the rose essential oil, and belongs to the technical field of an extraction process of the rose essential oil. The extraction method comprises the following steps: A, treating raw materials: adding fresh rose flowers into a distillation kettle; B, performing steam billowing distillation: introducing steam in the distillation kettle, performing billowing distillation on the fresh rose flowers, controlling and adjusting the temperature of a water outlet of condensed water as well as controlling and adjusting distillation time, wherein the form that the steam enters the distillation kettle is vertical multi-layer interval distribution; and C, separating: enabling oil and water mixed steam generated in the distillation kettle to pass through a condenser and then enter a separator to perform separation, and collecting the rose essential oil. The technical problem of incomplete and non-uniform cooking caused by thefact that the rose flowers is liable to bond into layers in the cooking process in the prior art that can be solved, and the technical effects of increasing the oil yield of the rose essential oil and improving the quality of the essential oil can be achieved.

Description

technical field [0001] The invention belongs to the technical field of rose essential oil extraction technology, and more specifically relates to a method for extracting rose essential oil and the rose essential oil. Background technique [0002] At present, more than 90% of rose essential oils are extracted by steam distillation in the world. During the distillation process of rose flowers, rose flowers will wilt after encountering high-temperature steam, and the wilted rose flowers will be connected and compacted to form a thick rose bonding layer. This layer of rose bonding layer is very strong. It is neither breathable nor water-permeable. When cooking roses, the hot steam is blocked by the thick rose bonding layer, and can only pass through the rose bonding layer along the still wall, so that the center and interior of the rose bonding layer cannot directly contact the hot steam. Even if the steaming time is extended for several hours, it is difficult to steam the ins...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02C11B9/00
CPCC11B9/0003C11B9/022C11B9/027
Inventor 高延厅储博彦王志彦
Owner 高延厅
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