Plant flavor extraction method

Abstract

The invention provides a plant flavor extraction method, and relates to the technical field of plant flavor extraction. The plant flavor extraction method comprises the following specific steps: S1, firstly, selecting plant raw materials, cleaning the plant raw materials with clear water, and draining the plant raw materials; s2, chopping the drained plant raw materials, placing the chopped plant raw materials in a container, adding water into the container until the water submerges the plant raw materials, and finally adding pectinase for soaking for 1-2 hours. The rosemary extract and the tea polyphenol are added into the leaching medium, so that the oxidation resistance of the plant flavor leaching liquid in the leaching process can be effectively improved, the body health of eaters can be promoted by using the rosemary extract and the tea polyphenol, in addition, inert gas is filled in the leaching process, and the taste of the plant flavor leaching liquid is improved. The contact between the plant flavor leaching liquid and oxygen in the leaching process is further limited, and the preservation time of the plant flavor leaching liquid in the later period is prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of plant flavor extraction, in particular to a method for extracting plant flavor. Background Art

[0002] During the production process of food and beverages, flavors are added to them in order to enhance their aroma. The production of flavors is mainly done by soaking plants and extracting their aroma.

[0003] However, in the prior art, during the process of extracting plant aroma, the plant flavor extract is easily oxidized after coming into contact with air, resulting in a short storage time of the prepared plant flavor extract. Summary of the Invention

[0004] (1) Technical problems solved

[0005] In response to the shortcomings of the existing technology, the present invention provides a method for extracting plant flavors, which solves the problem in the existing technology that, during the process of extracting plant fragrance, the plant flavor extract is easily oxidized after contacting with air, resulting in a short storage time of the prepared plant flavor extract.

[0006] (2) Technical solution

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: A method for extracting plant flavors, comprising the following specific steps:

[0008] S1. First, plant raw materials are selected, and the plant raw materials are cleaned with clean water and then filtered;

[0009] S2. Chop the dried plant material into small pieces, place the chopped plant material into a container, add water to the container until the water covers the plant material, and finally add pectinase to soak for 1-2 hours while heating to 40-50°C;

[0010] S3, adding water and syrup into another container and heating them to 80-90° C. to completely dissolve the syrup in the water to obtain an extraction medium;

[0011] S4. After the extract has cooled to 30-40° C., the plant material soaked in S2 is placed in the extraction medium. An auxiliary tool is used to press the plant material into the extraction medium. Then, rosemary extract and tea polyphenols are added to the container in sequence and stirred evenly using a stirring rod.

[0012] S5. Add citric acid to the leaching medium and adjust the pH to 3-4;

[0013] S6. Place the container containing the plant material in a sealed box. After closing the door, first use a vacuum pump to evacuate the interior, and then inject inert gas into the interior to maintain air pressure balance in the sealed box.

[0014] S7. Soak for 2-3 days, stirring gently every day. After soaking, filter the plant material in the solution with gauze to obtain the plant flavor extract;

[0015] S8. Sterilize the plant flavor extract and store it in a bottle.

[0016] Preferably, the mass proportions of the plant raw material, pectinase, syrup, rosemary extract, tea polyphenols, citric acid and water are respectively: 20-30 parts of plant raw material, 5-8 parts of pectinase, 25-35 parts of syrup, 10-15 parts of rosemary extract, 10-13 parts of tea polyphenols, 3-5 parts of citric acid and 50-60 parts of water.

[0017] Preferably, the plant raw material is any one of rose, osmanthus, lavender and jasmine.

[0018] Preferably, the volume ratio of water to syrup in S3 is 1:3.

[0019] Preferably, the inert gas filled in S6 is nitrogen.

[0020] Preferably, the sterilization in S8 is performed by pasteurization at a temperature of 70°C.

[0021] (3) Beneficial effects

[0022] The present invention provides a method for extracting plant flavors. It has the following beneficial effects:

[0023] The present invention can effectively reduce the antioxidant capacity of the plant flavor extract during the extraction process by adding rosemary extract and tea polyphenols into the extraction medium. The use of the rosemary extract and tea polyphenols can also promote the health of consumers. In addition, inert gas is filled during the extraction process to further limit the contact of the plant flavor extract with oxygen during the extraction process, which is beneficial to improving the storage time of the plant flavor extract in the later stage. DETAILED DESCRIPTION

[0024] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0025] Example 1:

[0026] The embodiment of the present invention provides a method for extracting plant flavors, comprising the following specific steps:

[0027] S1. First, plant raw materials are selected, and the plant raw materials are cleaned with clean water and then filtered;

[0028] S2. Chopping the drained plant material, placing the chopped plant material in a container, adding water to the container so that the water covers the plant material, and finally adding pectinase to soak for 2 hours while heating to 50° C. The use of pectinase can decompose cell wall polysaccharides and release embedded flavor molecules;

[0029] S3, adding water and syrup into another container and heating them to 90° C. to completely dissolve the syrup in the water to obtain an extraction medium;

[0030] S4. After the extract has cooled to 40°C, the plant material soaked in S2 is placed in an extraction medium. An auxiliary tool is used to press the plant material into the extraction medium. Then, rosemary extract and tea polyphenols are added to the container in sequence and stirred evenly using a stirring rod. The combination of rosemary extract and tea polyphenols can play an antioxidant role. The two cover both water-soluble and fat-soluble antioxidant pathways, forming a more comprehensive protection network. The antioxidant efficiency is significantly higher than that of a single ingredient. In addition, after consumption, the distribution range within cells can be increased, thereby enhancing antioxidant protection for the skin or intestines. The combination of the two can reduce inflammatory factors and synergistically activate the Nrf2 pathway, thereby delaying cell aging.

[0031] S5. Add citric acid to the extraction medium and adjust the pH to 3.5. Under acidic adjustment, the antioxidant capacity of rosemary extract and tea polyphenols is beneficial;

[0032] S6. Placing the container containing the plant material in a sealed box. After closing the door, first evacuate the interior using a vacuum device, and then inject inert gas into the interior to maintain air pressure balance within the sealed box. The use of inert gas can further isolate oxygen, which is beneficial to prolonging the shelf life of the plant flavor extract in the later stage.

[0033] S7, soaking for 3 days, stirring gently every day, after the soaking is completed, use gauze to filter out the plant material in the solution to obtain the plant flavor extract;

[0034] S8. Sterilize the plant flavor extract and store it in a bottle.

[0035] The mass parts of plant raw material, pectinase, syrup, rosemary extract, tea polyphenols, citric acid and water are respectively: 30 parts of plant raw material, 8 parts of pectinase, 25 parts of syrup, 10 parts of rosemary extract, 10 parts of tea polyphenols, 4 parts of citric acid and 60 parts of water.

[0036] The plant raw material is any one of rose, osmanthus, lavender, and jasmine. In this embodiment, rose is preferred. The volume ratio of water to syrup in S3 is 1:3. The inert gas filled in S6 is nitrogen. The sterilization in S8 is performed by pasteurization at a temperature of 70°C.

[0037] Example 2:

[0038] The embodiment of the present invention provides a method for extracting plant flavors, comprising the following specific steps:

[0039] S1. First, plant raw materials are selected, and the plant raw materials are cleaned with clean water and then filtered;

[0040] S2. Chop the dried plant material into small pieces, place the chopped plant material into a container, add water to the container until the water covers the plant material, and finally add pectinase and soak for 2 hours while heating to 50°C.

[0041] S3, adding water and syrup into another container and heating them to 90° C. to completely dissolve the syrup in the water to obtain an extraction medium;

[0042] S4. After the extract has cooled to 40° C., the plant material soaked in S2 is placed in the extraction medium. An auxiliary tool is used to press the plant material into the extraction medium. Then, rosemary extract and tea polyphenols are added to the container in sequence and stirred evenly using a stirring rod.

[0043] S5. Add citric acid to the leaching medium and adjust the pH to 3.5;

[0044] S6. Place the container containing the plant material in a sealed box. After closing the door, first use a vacuum pump to evacuate the interior, and then inject inert gas into the interior to maintain air pressure balance in the sealed box.

[0045] S7, soaking for 3 days, stirring gently every day, after the soaking is completed, use gauze to filter out the plant material in the solution to obtain the plant flavor extract;

[0046] S8. Sterilize the plant flavor extract and store it in a bottle.

[0047] The mass parts of plant raw material, pectinase, syrup, rosemary extract, tea polyphenols, citric acid and water are respectively: 30 parts of plant raw material, 8 parts of pectinase, 30 parts of syrup, 12 parts of rosemary extract, 11 parts of tea polyphenols, 4 parts of citric acid and 60 parts of water.

[0048] The plant raw material is any one of rose, osmanthus, lavender, and jasmine. In this embodiment, rose is preferred. The volume ratio of water to syrup in S3 is 1:3. The inert gas filled in S6 is nitrogen. The sterilization in S8 is performed by pasteurization at a temperature of 70°C.

[0049] Example 3:

[0050] The embodiment of the present invention provides a method for extracting plant flavors, comprising the following specific steps:

[0051] S1. First, plant raw materials are selected, and the plant raw materials are cleaned with clean water and then filtered;

[0052] S2. Chop the dried plant material into small pieces, place the chopped plant material into a container, add water to the container until the water covers the plant material, and finally add pectinase and soak for 2 hours while heating to 50°C.

[0053] S3, adding water and syrup into another container and heating them to 90° C. to completely dissolve the syrup in the water to obtain an extraction medium;

[0054] S4. After the extract has cooled to 40° C., the plant material soaked in S2 is placed in the extraction medium. An auxiliary tool is used to press the plant material into the extraction medium. Then, rosemary extract and tea polyphenols are added to the container in sequence and stirred evenly using a stirring rod.

[0055] S5. Add citric acid to the leaching medium and adjust the pH to 3.5;

[0056] S6. Place the container containing the plant material in a sealed box. After closing the door, first use a vacuum pump to evacuate the interior, and then inject inert gas into the interior to maintain air pressure balance in the sealed box.

[0057] S7, soaking for 3 days, stirring gently every day, after the soaking is completed, use gauze to filter out the plant material in the solution to obtain the plant flavor extract;

[0058] S8. Sterilize the plant flavor extract and store it in a bottle.

[0059] The mass parts of plant raw material, pectinase, syrup, rosemary extract, tea polyphenols, citric acid and water are respectively: 30 parts of plant raw material, 8 parts of pectinase, 35 parts of syrup, 15 parts of rosemary extract, 13 parts of tea polyphenols, 4 parts of citric acid and 60 parts of water.

[0060] The plant raw material is any one of rose, osmanthus, lavender, and jasmine. In this embodiment, rose is preferred. The volume ratio of water to syrup in S3 is 1:3. The inert gas filled in S6 is nitrogen. The sterilization in S8 is performed by pasteurization at a temperature of 70°C.

[0061] Comparative Example:

[0062] Compared with Example 1, Example 2, and Example 3, no rosemary extract and tea polyphenols are added, and there is no step S6 in the preparation process. Other raw materials and steps are the same.

[0063] The plant flavor extracts were prepared using the methods of Example 1, Example 2, Example 3, and the comparative example, and tested after being placed under the same environment for 30 days. The addition of rosemary extract and tea polyphenols can increase the shelf life of the plant flavor extracts.

[0064] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for extracting plant flavors, characterized in that: The specific steps include: S1. First, plant raw materials are selected, and the plant raw materials are cleaned with clean water and then filtered; S2. Chop the dried plant material into small pieces, place the chopped plant material into a container, add water to the container until the water covers the plant material, and finally add pectinase to soak for 1-2 hours while heating to 40-50°C; S3, adding water and syrup into another container and heating them to 80-90° C. to completely dissolve the syrup in the water to obtain an extraction medium; S4. After the extract has cooled to 30-40° C., the plant material soaked in S2 is placed in the extraction medium. An auxiliary tool is used to press the plant material into the extraction medium. Then, rosemary extract and tea polyphenols are added to the container in sequence and stirred evenly using a stirring rod. S5. Add citric acid to the leaching medium and adjust the pH to 3-4; S6. Place the container containing the plant material in a sealed box. After closing the door, first use a vacuum pump to evacuate the interior, and then inject inert gas into the interior to maintain air pressure balance in the sealed box. S7. Soak for 2-3 days, stirring gently every day. After soaking, filter the plant material in the solution with gauze to obtain the plant flavor extract; S8. Sterilize the plant flavor extract and store it in a bottle.

2. A method for extracting plant flavors according to claim 1, characterized in that: The mass proportions of the plant raw material, pectinase, syrup, rosemary extract, tea polyphenols, citric acid and water are respectively: 20-30 parts of plant raw material, 5-8 parts of pectinase, 25-35 parts of syrup, 10-15 parts of rosemary extract, 10-13 parts of tea polyphenols, 3-5 parts of citric acid and 50-60 parts of water.

3. A method for extracting plant flavors according to claim 1, characterized in that: The plant raw material is any one of rose, osmanthus, lavender and jasmine.

4. A method for extracting plant flavors according to claim 1, characterized in that: The volume ratio of water to syrup in S3 is 1:

3.

5. A method for extracting plant flavors according to claim 1, characterized in that: The inert gas filled in S6 is nitrogen.

6. A method for extracting plant flavors according to claim 1, characterized in that: The sterilization in S8 is performed by pasteurization at a temperature of 70°C.