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Prepn. process of terpene-free refined oil from natural edible perfume oil

A technology of edible spices and spice oils, which is applied in the direction of essential oils/flavors, fat production, etc., which can solve the problems of poor aroma and fragrance, low yield, and low quality of products, and achieve excellent aroma and fragrance, simple and convenient operation, and high product quality. The effect of stable quality

Inactive Publication Date: 2004-09-15
王国庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The preparation of terpene-free essential oil is an industrialized technology, but due to the backwardness of traditional industrial technology, the products obtained generally have the defects of poor aroma and fragrance, inexhaustible terpene removal, and low yield
The traditional industry uses a certain range of alcohol to remove terpene compounds through extraction and oil-water separation under natural conditions to prepare terpene-free essential oils. The rough and bitter feeling of vinyl compounds, and the final application of beverage flavoring will cause beverage turbidity or even oil slicks; in addition, due to the great influence of the weather, the quality of the produced products is unstable, and it is difficult to meet the market's high demand for products. Quality requirements, it can be said that the production of terpene-free essential oils with the current technology can no longer meet the needs of the market for high quality and stable quality of the product
After searching, it can be seen that "Sichuan Daily Chemicals", published in the first issue in 1993, published "Preparation of terpene-free oil by compound terpene removal method", although a method for preparing terpene-free oil was proposed , but this method also fails to solve the problems of improving product quality, unstable quality, low yield and narrow practical range

Method used

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  • Prepn. process of terpene-free refined oil from natural edible perfume oil
  • Prepn. process of terpene-free refined oil from natural edible perfume oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: in 1000ml round bottom flask, add 100g sweet orange oil, add 500g edible alcohol and 400ml water again, after stirring for five minutes, pour into 1000ml separatory funnel and leave standstill for two hours. The material is separated into layers, and the terpene-free essential oil in the lower layer is released, which is transferred to another 1000ml separatory funnel (crude product), and 3g of anhydrous magnesium carbonate is added, shaken for two minutes, put into the refrigerator, control the temperature at -15°C, and stand overnight. The upper layer oil terpene weighs 103g, and the above-mentioned frozen crude product is filtered through a melt-blown filter element filter device rapidly to obtain 895g of a yellowish liquid with pure aroma, n 20 D =1.3661D 25 25 = 0.9060.

Embodiment 2

[0009] Embodiment 2: in 250ml round bottom flask, add 20g lemon oil, and add 90g edible alcohol and 90ml water, after stirring for five minutes, pour into 250ml separatory funnel and leave standstill for two hours. The material was separated into layers, and the crude product in the lower layer was released into another 250ml separatory funnel, and 0.7g of anhydrous magnesium carbonate was added, shaken, put into the refrigerator, and the temperature was controlled at -10°C, and stood overnight. The upper oil terpene weighs 25g, and the freezing liquid is quickly filtered with a melt-blown filter element device to obtain 170g of light yellow liquid with pure aroma, n 20 D =1.3658D 25 25 = 0.9012.

Embodiment 3

[0010] Embodiment 3: in 250ml round bottom flask, add 25g peppermint oil, and add 120g edible alcohol and 105ml water, after stirring for five minutes, pour into 250ml separating funnel and let stand for two hours. The materials were separated, and the crude terpene-free essential oil in the lower layer was transferred to another 250ml separatory funnel, 1g of anhydrous magnesium carbonate was added, after shaking, it was placed in a refrigerator, the temperature was controlled at -5°C, and it was allowed to stand overnight. The supernatant liquid was obtained 40.5g, and the frozen liquid was rapidly filtered with a melt-blown filter element filter device to obtain 206.5g of a colorless liquid, n 20 D =1.3671D 25 25 = 0.8961.

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Abstract

The present invention utilizes cold freezing mode to mix natural edible perfume oil and edible alcohol, and adopts the processes of extraction, sedimentation and demixing to remove a large portion of terpene and wax, then further adopts inorganic salt to adsorb residual impurities under the condition of freezing and standing still, and filters out the impurities so as to obtain the invented terpeneless refined oil.

Description

technical field [0001] The invention relates to a method for preparing terpene-free essential oil from natural edible spice oil. The product is used as essence and fragrance in the food industry and belongs to the field of food essence. Background technique [0002] The preparation of terpene-free essential oils is a technology that has been industrialized for a long time, but due to the backwardness of traditional industrial technology, the products obtained generally have the defects of poor aroma and fragrance, endless terpene removal, and low yield. The traditional industry uses a certain range of alcohol to remove terpene compounds through extraction and oil-water separation under natural conditions to prepare terpene-free essential oils. The rough and bitter feeling of vinyl compounds, and the final application of beverage flavoring will cause beverage turbidity or even oil slicks; in addition, due to the great influence of the weather, the quality of the produced prod...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02
Inventor 王国庆胡光红
Owner 王国庆