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Preparing technology for cinnamon essential oil

A cinnamon essential oil and preparation technology, which is applied in the directions of essential oils/spices, fat production, etc., can solve the problems of high energy consumption, waste of resources, low extraction efficiency, etc., achieve simple process methods, improve production efficiency, and accelerate the distillation process Effect

Inactive Publication Date: 2019-02-19
黛君本草生命科技(深圳)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The steam distillation method is widely used because of its low equipment cost and simple operation. However, this extraction method has a low oil yield, easy decomposition of heat-sensitive components, high energy consumption, and low production efficiency, which restricts the production and development of cassia oil, resulting in resources. Great waste
However, the organic solvent extraction method, although the yield has been improved, but the extraction efficiency is low, the preparation cycle is long, and because the cinnamon cell wall is not damaged to a large extent, the yield can not achieve the desired effect.

Method used

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  • Preparing technology for cinnamon essential oil
  • Preparing technology for cinnamon essential oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation process of cinnamon essential oil, comprising the following steps:

[0029] Step 1: Take more than 500g of dried cassia twigs, remove the impurities in the cinnamon twigs, take 500g of cassia twigs, grind them with a coarse powder machine, and sieve them with a No. 3 sieve (355 μm) to obtain cassia bark, cassia bark twig or bay leaf powder;

[0030] Step 2: adding an appropriate amount of water to the cassia twig powder, the mass ratio of water to raw materials is 5:1, stirring evenly to obtain a mixed material;

[0031] Step 3: Add composite microorganisms to the mixed material. The dry weight of the composite microorganisms is 0.03% of the raw material, that is, 0.15g. Among them, the composite microorganisms include Rhodococcus: 0.0214g, Lactobacillus: 0.0429g, Saccharomyces: 0.0214g, Nocardia Bacteria: 0.0429g and Aspergillus: 0.0214g, carry out micro-fermentation in a bioreactor, control the temperature at 25°C, and ferment for 4 hours to obtain a fe...

Embodiment 2

[0036] A preparation process of cinnamon essential oil, comprising the following steps:

[0037] Step 1: Weigh more than 500g of dried cinnamon, remove the sundries in the cinnamon, take 500g of cinnamon, pulverize it with a coarse powder machine, and sieve it with a No. 3 sieve to obtain cinnamon, cinnamon sticks or cinnamon leaf powder;

[0038] Step 2: adding an appropriate amount of water to the cinnamon powder, the mass ratio of water to raw materials is 12:1, stirring evenly to obtain a mixed material;

[0039] Step 3: Add compound microorganisms to the mixed material, the dry weight of the compound microorganisms is 0.02% of the raw material, that is, 0.1g, wherein the compound microorganisms include Rhodococcus: 0.02g, Lactic acid bacteria: 0.02g, Saccharomyces: 0.02g, Nocardia : 0.02g and Aspergillus: 0.02g, carry out micro-fermentation in a bioreactor, control the temperature at 32°C, and ferment for 2 hours to obtain a fermented liquid;

[0040] Step 4: adding comp...

Embodiment 3

[0044] A preparation process of cinnamon essential oil, comprising the following steps:

[0045] Step 1: Weigh more than 500g of dried osmanthus leaves, remove the sundries in the osmanthus leaves, take 500g of osmanthus leaves, grind them with a coarse powder machine, and sieve them with a No. 3 sieve to obtain cinnamon bark, cinnamon sticks or osmanthus leaf powder;

[0046] Step 2: adding an appropriate amount of water to the bay leaf powder, the mass ratio of water to raw materials is 20:1, stirring evenly to obtain a mixed material;

[0047]Step 3: Add compound microorganisms to the mixed material. The dry weight of the compound microorganisms is 0.01% of the raw material, that is, 0.05g. Among them, the compound microorganisms include Rhodococcus: 0.0125g, Lactobacillus: 0.00625g, Saccharomyces: 0.0125g, Nocardia Bacteria: 0.00625g and Aspergillus: 0.0125g, carry out micro-fermentation in a bioreactor, control the temperature at 40°C, and ferment for 0.5h to obtain a fe...

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Abstract

The invention relates to a preparing technology for cinnamon essential oil. The preparing technology for the cinnamon essential oil includes the following steps that 1, a certain amount of dry Chinesecinnamon or cassia twigs or cinnamon leaves are weighed, and are smashed and sieved, and Chinese cinnamon or cassia twig or cinnamon leaf powder is obtained; 2, a proper amount of water is added intothe Chinese cinnamon or cassia twig or cinnamon leaf powder, the mixture is stirred to be uniform, and a mixed material is obtained; 3, compound microorganisms are added into the mixed material, themixture is subjected to micro-fermentation in a bioreactor, and fermentation liquid is obtained; 4, a compound microorganism enzyme is added into the fermentation liquid, the pH value is adjusted to be 3 to 8, stirring is carried out to be even, and then enzymolysis is carried out; 5, materials after enzymolysis are extracted and separated, and the cinnamon essential oil is obtained. The preparingtechnology for the cinnamon essential oil has the advantages that through mechanical pulverization cell wall breaking, then the compound microorganisms are added before enzymolysis, cell walls of cinnamon cells are broken to a greater degree, the extraction rate is increased, production benefits are improved, the yield of the cinnamon essential oil can be 1.9%, the extraction rate can be 95%, andmeanwhile the oil phase quality is high.

Description

technical field [0001] The invention relates to the technical field of plant essential oil extraction, in particular to a preparation process of cinnamon essential oil. Background technique [0002] Cinnamon is a spice with a unique taste, and it also has certain medicinal and health effects. Cinnamon is pungent and sweet in taste, and it is hot in nature, and it returns to the kidney, heart, spleen, and liver meridians. The effects of cinnamon are to warm the kidneys and help the yang, bring fire back to its original state, dispel cold and relieve pain, and warm the meridians. It has a very good effect on improving the cold pain in the epigastric cavity, abdominal pain and diarrhea caused by deficiency and cold of the spleen and stomach. Cinnamon is spicy and strong, and it can go down and up, and it can go and stay, so many areas in our country regard it as a seasoning and aniseed. Adding a little when cooking can make the dishes more fragrant and increase people's appe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02
CPCC11B9/02C11B9/027
Inventor 王代军
Owner 黛君本草生命科技(深圳)有限公司
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