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Preparation method of natural plant product with high scent quality

A technology for natural plants and products, applied in the field of preparation of natural plant products, can solve problems such as incomplete recovery of volatile aroma components, and achieve the effects of improved product smell, improved smell quality, and good quality of aroma components

Inactive Publication Date: 2019-03-01
CHINA TOBACCO YUNAN NEW MATERIAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the deficiencies of the prior art and provide a method for preparing natural plant products with high aroma quality. It has the characteristics of high recovery efficiency, good quality of fragrance components, and good smell improvement of products, etc., and overcomes the problem of incomplete recovery of volatile fragrance components when using back fragrance technology and reverse osmosis technology

Method used

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  • Preparation method of natural plant product with high scent quality
  • Preparation method of natural plant product with high scent quality
  • Preparation method of natural plant product with high scent quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing a natural plant product with high aroma quality, comprising the steps of:

[0029] Step (1), the condensate containing volatile aroma components produced by the preparation of natural plant products by low-temperature vacuum evaporation concentration is concentrated by forward osmosis, and the concentration ratio is 50 times to obtain a concentrated solution;

[0030] The extraction agent used in the concentration process is fructose syrup;

[0031] The concentration temperature is 10-30°C, and the pressure is 0.1-0.2MPa;

[0032] Step (2), backfilling the concentrated solution obtained in step (1) into the natural plant product, and mixing evenly, to obtain a natural plant product with high aroma quality;

[0033] The natural plant product is concentrated grape juice product.

[0034] Wherein, in step (1), the forward osmosis membrane is a polyamide forward osmosis membrane.

Embodiment 2

[0036] A method for preparing a natural plant product with high aroma quality, comprising the steps of:

[0037] Step (1), the condensate containing volatile aroma components produced by the preparation of natural plant products by low-temperature vacuum evaporation concentration is concentrated by forward osmosis, and the concentration ratio is 500 times to obtain a concentrated solution;

[0038] The extraction agent used in the concentration process is sodium chloride;

[0039] The concentration temperature is 20-25°C, and the pressure is 0.1-0.2MPa;

[0040] Step (2), backfilling the concentrated solution obtained in step (1) into the natural plant product, and mixing evenly, to obtain a natural plant product with high aroma quality;

[0041] The natural plant product is concentrated carrot juice.

[0042] Wherein, in step (1), the forward osmosis membrane is a cellulose acetate forward osmosis membrane.

Embodiment 3

[0044] A method for preparing a natural plant product with high aroma quality, comprising the steps of:

[0045] Step (1), the condensate containing volatile aroma components produced by the preparation of natural plant products by low-temperature vacuum evaporation concentration is concentrated by forward osmosis, and the concentration ratio is 100 times to obtain a concentrated solution;

[0046] The extraction agent used in the concentration process is a combination of glucose, fructose and calcium chloride (mass ratio 1:1:1);

[0047] The concentration temperature is 5-15°C, and the pressure is 0.1-0.2MPa;

[0048] Step (2), backfilling the concentrated solution obtained in step (1) into the natural plant product, and mixing evenly, to obtain a natural plant product with high aroma quality;

[0049] The natural plant product is jujube extract.

[0050] Wherein, in step (1), the forward osmosis membrane is an aquaporin forward osmosis membrane.

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Abstract

The invention relates to a preparation method of a natural plant product with high scent quality, and belongs to the technical field of preparation of natural plant products. The method comprises thesteps of carrying out vacuum evaporation and concentration at a low temperature to obtain condensate which contains volatile scent components of a natural plant product, and carrying out forward osmosis concentration to obtain a concentrated solution, wherein in a concentrating process, a used absorbing agent is a combination of one or more of saccharide, soluble salt of potassium, soluble salt ofsodium, and soluble salt of calcium; and backfilling the obtained concentrated solution into the natural plant product, and blending to obtain the natural plant product with high scent quality. The natural plant product is a concentrated plant juice product or a plant water extract product. According to the preparation method, the low-content volatile scent components in the condensate formed byvacuum evaporation and concentration at the low temperature are recycled by a forward osmosis concentration technology. The preparation method of the natural plant product with high scent quality hasthe characteristics of high recycling efficiency, good scent component quality, good improvement of scent of products and the like.

Description

technical field [0001] The invention belongs to the technical field of preparation of natural plant products, and in particular relates to a preparation method of natural plant products with high aroma quality. Background technique [0002] Smell is a term used to describe the quality of aroma. It is often used in the quality identification of fruits and vegetables, natural spices and their derivative products such as candied fruits, fruit juices, extracts, essential oils, and absolute oils. [0003] The scent of the product is determined by the composition of volatile aroma components and is affected by the production process of the product. The most important factor affecting the scent quality of fruit juices and water extracts is the concentration process. When low-temperature vacuum evaporation is used for concentration, the loss rate of volatile aroma components in the original solution exceeds 50%, and the volatile aroma components of some products are basically lost. ...

Claims

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Application Information

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IPC IPC(8): C11B9/02B01D61/00
CPCB01D61/002C11B9/02
Inventor 孔宁川高则睿刘劲芸徐济仓黄静蒋卓芳徐世涛王夸平杨培香王乃定吴恒
Owner CHINA TOBACCO YUNAN NEW MATERIAL