71 results about "Fragrance extraction" patented technology

The invention belongs to the technical field of forest chemical industry and natural perfume extraction and separation, and particularly discloses a superheated steam distillation separation and recovery method for perfume components in cinnamon oil rectifying still residues. The method comprises the following steps: processing the cinnamon oil rectifying still residues by adopting a steam distillation method taking normal-pressure superheated steam as a desorption medium, carrying out condensation cooling and phase separation on distilled oil-water mixed gas, and collecting oily liquid or crystalline solid containing cinnamon spice components, and carrying out one or more physical isolation methods such as freezing crystallization, vacuum fractionation or rectification, recrystallization and the like to obtain natural cinnamon monomer spices such as o-methoxycinnamaldehyde, o-methoxycinnamic acid, phenethyl alcohol and the like. The method has the advantages of low equipment investment, simple and feasible operation, low production cost, clean and pollution-free process, good operation safety, high industrial application feasibility and the like.

The utility model belongs to the field of spice extraction, especially a kind of continuous countercurrent extraction device of natural spice extraction, in view of the low solid-liquid mixing efficiency in the prior art, and volatile component serious problem of dispersing, present and propose the following scheme, it includes herringbone's extraction pipe, the bottom fixed sleeve of extraction pipe is equipped with condenser pipe, one end of extraction pipe is fixedly connected with the feeding tank of intercommunication, the other end of extraction pipe is fixedly connected with the outlet slag pipe of intercommunication, the lower fixed mounting of outlet slag pipe is equipped with collection tank, in the utility model, through motor drive gear rack meshing, reciprocating movement is promoted piston, dynamic extrusion is carried out to spice, so that the particle size of spice is less than 2mm, prevent the non-uniformity of particle size during transfer and produce accumulation, improve solid-liquid mixing efficiency, furthermore, through the cooling water of 15-25 ℃ from condenser pipe circulation, through pipe wall exchange heat, maintain the temperature constant in extraction pipe, prevent heat-sensitive component volatilization.

An oral care composition is provided and includes a natural flavor extract, a sulfur source such as dimethyl disulfide, a stannous ion source, and a soluble metal ion source that prevents the formation of methyl mercaptan. The natural flavor extract may contain dimethyl disulfide as an impurity. The soluble metal ion source may include a metal salt, a metal oxide, or a combination thereof, and the soluble metal ion source may include a copper ion source, a silver ion source, a zinc ion source, or combinations thereof.

The utility model discloses a spice extraction device for spice processing, and belongs to the technical field of spice processing. Comprising a perfume liquid extraction device, the perfume liquid extraction device comprises a base plate, a carrying plate is arranged at the top end of the base plate, and an extraction cylinder is arranged in the carrying plate. Through arrangement of the extraction cylinder, a filter cylinder, an embedded rod, a limiting block and a threaded rod, a bevel gear is driven to rotate through starting of a driving motor, and the bevel gear drives a bevel gear ring to drive the extraction cylinder to rotate; through the arrangement of the filter cartridge, an extracting solution is rapidly thrown out of filter holes in the filter cartridge to the bottom of the extracting cartridge to be collected through centrifugal force in the filter cartridge, a cotton gauze element reduces blockage on one hand, improves the filtering precision on the other hand, filter residues can be directly packaged after filtering is completed, and after the filter cartridge is used, an embedded rod and a limiting block can be separated by rotating a threaded rod, so that the filtering efficiency is improved. The filter cartridge is independently cleaned, so that the next filtering is facilitated, and the service life of the filter cartridge is prolonged.

The application discloses a black tea hotpot small noodle and a preparation method thereof, and belongs to the field of instant food processing. The small noodle comprises hot air dried instant noodle, Chongqing old hotpot condiment and vegetable bag; instant noodle raw materials contain black tea and noodle liquid, acetic ester starch and hydroxypropyl starch; the hotpot condiment contains Jinjunmei tea leaves; during preparation, noodles are made of black tea and noodle liquid; when the condiment is fried, tea oil inclusions are prepared by mixing and infiltrating Jinjunmei black tea extraction liquid and vegetable oil, the tea oil inclusions are added when the temperature is lowered to 85-90 DEG C in the late frying stage, and the tea oil inclusions are added in batches. The application significantly improves the rehydration of non-fried noodles by the cooperation of double modified starch and trehalose, prevents the paste soup and oxidation of tea polyphenols, simultaneously innovatively adopts the tea oil embedding and batch fragrance extraction process, deeply fuses the black tea aromatic substances and the beef tallow fragrance, effectively neutralizes the spicy and greasy, and the flavor is harmonious and mellow.

This patent discloses an experimental feeding funnel, comprising: an inlet, a central feeding channel, and an outlet; the inlet is located at the upper end of the experimental feeding funnel; the outlet is located at the lower end of the experimental feeding funnel; the central feeding channel is a Venturi tube structure; the inner diameter of the central feeding channel is smaller than the inner diameters of the inlet and outlet; the inner diameter of the outlet is less than or equal to the inner diameter of the inlet; the outlet of the experimental feeding funnel is fitted onto the mouth of a suitable container for direct or indirect heating experiments for feeding. The experimental feeding funnel provided by this patent is easy to disassemble and clean, meeting both the experimental research needs of natural fragrance raw material extraction and the requirements of large-scale production. It solves the problems of clogging and inability to properly feed large-particle natural fragrance raw materials. The yield of finished fragrance products for tobacco extraction using this experimental feeding funnel is high, reducing waste of natural fragrance raw materials and environmental pollution.

The invention relates to the technical field of spice treatment, in particular to spice extraction residue drying and treatment equipment which comprises a machine body, a vacuum chamber is arranged on the machine body, a placing frame is arranged in the vacuum chamber and comprises a base, and bearing parts are symmetrically arranged above the base; bearing pieces distributed in an array mode are arranged between the two bearing parts, each bearing piece comprises a frame body used for bearing a tray, and a middle rod is arranged on each frame body; a circulating piece is arranged in the bearing part and is connected with the middle rod; when the circulating part operates, the bearing part is driven to circulate up and down along an annular groove formed in the bearing part. The circulating part is arranged to drive the bearing part to circulate up and down, so that the trays located at different positions of the vacuum chamber are subjected to position conversion, it is ensured that materials on the trays can make uniform contact with a cold source or a heat source, and it is effectively avoided that due to different heights or position differences of the trays, the materials cannot be damaged. And the regular change difference of the materials in the freezing and drying processes is caused.

The utility model relates to the technical field of spice extraction, in particular to a spice extraction device for spice processing, which comprises a crushing box, the top end of the crushing box is fixedly connected with a cover plate, one side of the cover plate is rotatably connected with a turning plate, the upper surface of the turning plate is fixedly connected with a handle and a cylinder, and the top end of the cylinder is fixedly connected with an output shaft of a motor I; an operator pulls a handle to enable a turning plate to rotate on a cover plate, spice raw materials are put in from a feeding port exposed after the turning plate is opened, a first motor is started, the first motor drives a cylinder to rotate, multiple layers of fan blades on the outer surface of the cylinder rotate, the fan blades rotate to smash the spice raw materials, and the multiple layers of fan blades are combined to enhance the smashing effect; the spice raw materials which are not crushed are prevented from entering the trapezoidal pipe, the crushed spice raw materials are conveyed into the trapezoidal pipe through the crushing box, and the crushing structure can crush the spice raw materials into small particles, so that the extraction uniformity and stability are improved.

This invention relates to the field of natural fragrance extraction technology, and discloses a method for preparing a compound extract of plum blossom and rhododendron for clothing fragrance. The method involves first extracting the fragrance from plum blossom and rhododendron separately using solvent-free vacuum extraction to collect the top notes. Then, the residue from the first extraction is subjected to low-temperature alcohol-water extraction, followed by resin fractionation elution, cation exchange resin and / or membrane separation to remove pigment impurities, nitrogen-containing irritating small molecules, and proteoglycan impurities. Finally, the top notes are reconstituted into the purified base fragrance extract to obtain a compound extract suitable for clothing fragrance products. This method helps retain floral fragrance activity, reduces color and irritation, and improves fabric compatibility.

The application discloses a natural essence and flavor extraction preparation processing system and method, relates to the field of essence and flavor processing equipment, and specifically discloses a natural essence and flavor extraction preparation processing system, which comprises an extrusion bin, a discharge pipe is fixed to the lower end of the extrusion bin, a support frame is fixed to the side of the extrusion bin, a first hydraulic telescopic rod is fixed to the support frame, a limiting frame is fixed to the telescopic end of the first hydraulic telescopic rod, a second hydraulic telescopic rod is installed on the limiting frame, the telescopic end of the second hydraulic telescopic rod extends into the limiting frame and is fixed with an extrusion plate, a filter plate is installed in the extrusion bin, and a slag cleaning structure and a hole cleaning structure are arranged in the extrusion bin. The raw material slag on the filter plate is cleaned, the influence of the raw material slag on the inflow of the raw liquid to the bottom of the extrusion bin is reduced when the raw material to be extruded is put in, the raw liquid can quickly fall into the bottom of the extrusion bin, and the filter plate does not need to be cleaned manually in the extrusion process, which is convenient.

The utility model discloses a spice extraction device for natural tobacco, which relates to the technical field of tobacco preparation and comprises a base, a steam generator, a nitrogen tank and a preparation component are fixedly connected to the top of the base, a heater is fixedly arranged on the front side of the nitrogen tank, and a recovery cover is fittingly arranged at the top end of the preparation component. The preparation assembly comprises a retort and a built-in placement assembly, and an upper recovery pipeline is connected to the upper portion of the interior of the retort in a matched mode. Through a placing disc with through holes formed in the surface, the external tobacco flavor is stored and supported, meanwhile, the flowing penetrability of gas is guaranteed, and the effect of driving the whole dispersing frame to rotate and adjust is achieved through a driving shaft; and the dispersing frame is matched with the arc-shaped stirring rod connected with the bottom, so that the effect of greatly stirring and dispersing the tobacco spices placed on the placing disc is achieved.

This invention discloses a green extraction method for high-purity vetiver essential oil and its application, belonging to the field of plant fragrance extraction technology. The invention first pre-treats the vetiver roots by drying and pulverizing them, then uses a two-stage supercritical carbon dioxide extraction process for fractional extraction. The crude essential oil is obtained through a two-stage separator, and then undergoes solvent removal, primary molecular distillation fractionation, silica gel gradient adsorption enrichment, and secondary molecular distillation purification to finally obtain high-purity vetiver essential oil. This invention, through differentiated supercritical extraction combined with the synergistic effect of multiple refining processes, can pre-remove non-polar impurities from the raw materials and directionally enrich the effective components of sesquiterpenes in vetiver, effectively improving the purity and component stability of the essential oil. The overall preparation process is green and pollution-free, with low solvent residue, standardized operation procedures, and is suitable for large-scale industrial production.

The invention discloses a process for extracting sandalwood essential oil and sandalwood hydrolat through multi-stage variable-temperature distillation, and belongs to the technical field of natural perfume extraction. The process comprises the steps of raw material treatment, multi-stage variable-temperature distillation, essential oil post-treatment and hydrolat post-treatment. The raw material treatment comprises selecting old sandalwood tree core materials, processing the old sandalwood tree core materials into particles and soaking; according to the multi-stage variable-temperature distillation, different components are extracted through first-stage to fourth-stage distillation by gradually refining wood and matching with parameters such as steam pressure and temperature which are adjusted in a gradient manner; in the post-treatment step, the essential oil and the hydrolat are respectively subjected to operations such as filtration, alcoholization and sterilization. According to the technology, wood grading treatment and multi-stage variable-temperature distillation are cooperated, the problems of wall sticking, charring and essential oil volatilization caused by crushing in advance in a traditional technology are avoided, sufficient extraction is achieved, and the obtained essential oil and hydrolat are rich in component, pure in fragrance, stable in quality and suitable for high-end market requirements.

The invention discloses a wild sweet potato natural essential oil extraction method and special extraction equipment, and belongs to the technical field of natural perfume extraction. The extraction method comprises the steps of raw material pretreatment, crushing, extraction, separation, purification and aging, the extraction process covers all mainstream and novel processes such as steam distillation, ultrasonic-assisted extraction and subcritical extraction, the extraction temperature ranges from-20 DEG C to 120 DEG C, the pressure covers vacuum negative pressure to pressurization, and the raw materials cover fruits, stems, vines, leaves, roots, skins, milk and whole plants of ficus tikoua bur; the special extraction equipment comprises a crushing unit, an extraction unit, a temperature control unit, a pressure control unit, a condensation unit, an oil-water separation unit, a graded collection unit and a storage whole unit, the extraction unit can be flexibly switched and is adaptive to all extraction working conditions, and the condensation unit is a gradient / graded condensation system and can realize segmented collection of head incense, body incense and base incense. The technology covers the whole domain, equipment is exclusively matched, the technology and reported related patents of the ficus tikoua bur are coordinated and complemented, the situation that other people change the technology, parameters and equipment and select specific raw material parts to hit edge balls is thoroughly avoided, full blocking of the ficus tikoua bur natural essential oil extraction racing track is achieved, meanwhile, the extraction efficiency is high, fragrance is completely reserved, and the raw materials are completely utilized; the application range is wide.

The invention discloses an automobile tuyere aromatherapy, which comprises an aromatherapy capsule body, an intelligent release control module, an environment sensing module, a smokeless release module and a data processing module, and is characterized in that a preparation process of the aromatherapy capsule body comprises the steps of Tibetan incense active ingredient extraction, microcapsule encapsulation and three-dimensional lattice structure construction; extraction parameters are optimized by adopting a supercritical CO2 extraction process, volatile components are specifically extracted by combining an orthogonal test method and a molecular imprinting technology, and the volatile components are further purified by adopting a three-stage molecular distillation technology; microcapsule packaging adopts PLA / starch-based ratio optimization, and a three-layer structure is prepared through a layer-by-layer deposition technology. Through a three-dimensional control model of component retention-gradient release-scene adaptation and a PID algorithm, in the fragrance extraction stage, the heating temperature is dynamically adjusted at the precision of 0.1 DEG C, low-temperature efficient extraction is achieved, and active components of Tibetan incense are reserved to the maximum extent.

The invention belongs to the technical field of natural perfume extraction and essence preparation, and particularly relates to an essence preparation method by coupling low-temperature enzyme fermentation with supercritical CO2 extraction. According to the method, rose petals, perilla leaves and shaddock peels are used as raw materials, aroma precursor substances are released through synergistic low-temperature enzymolysis of multiple enzymes such as pectinase and cellulase, then non-saccharomyces cerevisiae and esterifying bacteria are introduced for step-by-step anaerobic fermentation, multi-layer composite aroma components are generated, then freeze drying and three-stage gradient supercritical CO2 extraction are performed, and the multi-layer composite aroma components are obtained. Aroma components with different polarities are enriched in a grading manner; and finally, mixing and stabilizing treatment are performed to obtain an essence finished product. The method constructs a complete process flow from precursor release to structure construction to component extraction, and is suitable for the fields of tobacco flavors, food flavors and the like.

The invention discloses an extraction process of citrus essential oil and the citrus essential oil prepared through the extraction process, and belongs to the field of natural perfume extraction.The extraction process of the citrus essential oil comprises the following steps that S1, peel of disinfected and cleaned fresh citrus fruits is obtained; s2, sequentially crushing and squeezing the fruit peels under the assistance of ultrasonic waves or without ultrasonic waves, and then separating out solid matters to obtain virgin juice; and S3, standing and layering the virgin juice in an environment of 0-10 DEG C, then centrifuging at a controlled temperature at a centrifugal speed of 2000-60000r / min for 1-180min, and separating out upper-layer essential oil within 30min after centrifugation is finished, so as to obtain the citrus essential oil. The process can improve the essential oil yield, reduce the water content and maintain the natural fragrance close to that of fresh fruits, and can be applied to the field of food and the field of daily chemicals.

The invention belongs to the technical field of natural perfume extraction, and particularly relates to a preparation method of trans-2, 4-undecadienal perfume, which is separated and extracted from coriander seeds, and comprises the following steps: step 1, pretreating raw materials, mixing and crushing coriander seeds and sunflower seeds to prepare mixed powder, and preparing a buffer solution; 2, carrying out enzymolysis reaction on the mixed powder to dissolve cell walls, and carrying out enzyme deactivation treatment to obtain a mixed precipitate; 3, performing low-temperature extraction on the mixed precipitate by using a solvent to obtain a mixed solution formed by mixing the solution and the essential oil; and step 4, treating the mixed solution by a column chromatography method to obtain the trans-2, 4-undecadienal perfume. According to the method, the sunflower seeds and the coriander seeds are jointly ground and reacted, so that the material flowability during crushing and enzymolysis can be effectively improved, and the sunflower seeds are rich in alpha-tocopherol which can be used as an antioxidant, so that trans-2, 4-undecylenal is prevented from being oxidized to the greatest extent in the extraction process.

To provide an acidic liquid seasoning which allows the flavor of flavor oil, oil-soluble flavoring or spice extract to be felt, has a transparent emulsified phase and is excellent in appearance. [Solution] The present invention provides an acidic liquid seasoning having an emulsified phase at least in part and containing edible oils and fats and an emulsifier, characterized in that the acidic liquid seasoning contains at least one selected from the group consisting of flavor oils, oil-soluble flavorings, and spice extracts, the content of the edible oils and fats is 15% by mass or more and 80% by mass or less relative to the total amount of the acidic liquid seasoning, and the ratio of the content of the emulsifier to the content of the edible oils and fats in the entire acidic liquid seasoning is 0.0001 or more and 0.0040 or less.

The invention belongs to the technical field of perfume extraction, and particularly relates to a method for subcritical extraction of spearmint essential oil and application of the spearmint essential oil, the extraction method comprises the following steps: drying spearmint whole herb, crushing, adding spearmint whole herb powder into a subcritical extraction tank, using propane as an extraction agent, and collecting subcritical extraction fluid; adding the collected subcritical extraction fluid into an evaporation tank, and carrying out reduced pressure evaporation to obtain spearmint extract; and carrying out molecular distillation on the obtained spearmint extract, and collecting light components to obtain the spearmint essential oil. The subcritically extracted spearmint essential oil is purified by adopting a molecular distillation method, component separation of the spearmint essential oil can be realized at a relatively low temperature, and high-purity and high-quality spearmint essential oil is obtained while natural aroma components of the spearmint essential oil are reserved.

The utility model discloses a kind of tea fermentation fragrance extraction devices, belong to tea production and processing auxiliary device technical field, including fermentation barrel, and the cover plate of installation in the opening position of the fermentation barrel, the outer position of the fermentation barrel is covered with electric heating blanket, the outer sleeve of the electric heating blanket is provided with thermal insulation cotton barrel, the surface of the thermal insulation cotton barrel is fixedly connected with temperature controller. Tea is placed in the inner position of fermentation barrel, and it is stationary fermentation treatment, according to the need of use, power supply treatment is carried out to electric heating blanket, and the heating temperature of electric heating blanket is controlled by temperature controller, then the inner fermentation environment of fermentation barrel is effectively heated and treated, and fermentation effect and production efficiency are improved;The surface of cover plate is fixedly connected with suction fan, the exhaust end of suction fan is connected with one-way valve, according to the need of pressure relief, start suction fan, gas in the inner part of fermentation barrel along exhaust pipe, directional discharge treatment is carried out through one-way valve, and use effect is improved.

The utility model relates to the field of aging equipment, in particular to a treatment device for accelerating the aging effect of a newly prepared spice extract, which comprises a tank body, an ultrasonic vibrating bar is detachably mounted in the tank body, the top of the tank body is connected with a liquid inlet of a condenser through a pipeline, a liquid outlet of the condenser is connected with a collecting container, and the collecting container is connected with a liquid outlet of the condenser. The collecting container is connected with a vacuum pump; under the vibration of the ultrasonic vibration rod, molecules of the perfume extract in the tank body vibrate, collide and rub with one another, low-boiling-point components in the perfume extract are promoted to be quickly volatilized through the vibration of the ultrasonic vibration rod, and the aging effect of the perfume extract is accelerated; the vacuum pump is started while the ultrasonic vibration rod works, so that vacuum is formed in the tank body, and rapid volatilization of low-boiling-point components in the spice extract is further promoted.

The present application belongs to the field of spice preparation, and particularly relates to a plant natural spice extraction preparation method, comprising the following steps: step one, preparing clean lemon peel and dry sponge balls; step two, adding the lemon peel and sponge balls into a preparation device; step three, drying the lemon peel; step four, squeezing the lemon peel, and filtering the lemon peel extract; step five, spraying the lemon peel extract on the sponge balls; and step six, packaging the extract with the lemon peel extract, wherein the preparation device comprises a connecting seat, a rotating drum rotatably connected to the connecting seat, a pressing plug threadedly connected to the rotating drum, a plurality of protrusions arranged on the bottom of the pressing plug, a lifting mechanism connected to the pressing plug, and a screen fixedly connected to the bottom of the rotating drum, so that the squeezed lemon peel extract can be sprayed on the dry sponge balls, and the use is convenient.

The invention relates to the field of extraction and preparation, in particular to a plant natural perfume extraction and preparation method, which comprises the following steps: S1, pushing a net cage to enable a part of the net cage to slide out of an extraction box, adding an extraction raw material into the part of the net cage sliding out, and enabling the part of the extraction raw material to slide into the extraction box; s2, adding the extract liquor into an extraction box, heating and extracting, and adding an extraction raw material into an external net cage at the same time; s3, after the extraction is completed, firstly discharging the extraction liquid in the extraction box, pushing the net cage to enable the part containing the new extraction raw material to slide into the extraction box, and adding the extraction liquid into the extraction box again for extraction again; and S4, taking out the raw material in the external net cage, replacing the raw material with a new extraction raw material, and repeating the steps. The plant natural perfume extraction and preparation device comprises an extraction box used for heating extraction and a net cage used for containing raw materials, and a partition plate is arranged in the middle of the net cage and divides the net cage into two parts. Extraction raw materials are convenient to replace.

The invention discloses a ficus tikoua bur (ficus tikoua bur) fermentation aroma-enhancing preparation method and an aroma base product, and belongs to the technical fields of natural perfume biological aroma enhancing, wild and artificially cultivated plant resource utilization and aroma base preparation. Fresh ficus tikoua bur (ficus tikoua bur) fruits, pulp, pomace and whole plants are used as raw materials, two low-temperature fragrance extraction processes of liquid fermentation (single-strain deep-layer, double-strain synergism and enzymolysis-fermentation coupling) and solid fermentation are designed according to the form / moisture content of the raw materials, the fermentation temperature in the whole process is smaller than or equal to 30 DEG C, natural microbial strains are adopted for metabolism and conversion of fragrance precursors, and no chemical synthesis reagent is adopted. The obtained fermented essence base is free of foreign flavor and rich in aroma components, the retention rate of original characteristic aroma is greater than or equal to 92% after the fermented essence base is compounded with the ficus tikoua bur (ficus tikoua bur) natural essential oil, and a composite essence base with complete layers can be formed; the essence base / composite essence base can be widely applied to the fields of foods, daily chemicals, fragrances and the like, the addition amount interval of each field is defined, and the essence base is compatible with a base material and does not react with the base material. The process is stable and feasible, is suitable for large-scale production and small-batch processing, and covers multiple types of raw materials and application scenes.

The invention discloses a method for determining the optimal concentration and the optimal time of an ethanol aqueous solution during perfume extraction, which comprises the following steps: (1) at the lower limit of a material-liquid ratio, respectively determining the minimum time t < water > and t < alcohol > when perfume is subjected to water extraction and alcohol extraction until an extracting solution reaches a saturated state; (2) respectively finding out critical values of water-extracted soluble components and alcohol-extracted soluble components of the spices under t water or t alcohol at the upper limit of the material-liquid ratio; (3) according to the optimal material-liquid ratio of water extraction of the perfume and the optimal material-liquid ratio of alcohol extraction, determining the optimal material-liquid ratio of ethanol water solution extraction of the perfume; (4) determining the optimal concentration of the perfume extracted by the ethanol aqueous solution at the optimal solid-liquid ratio; and (5) determining the optimal time when the ethanol water solution is used for extracting the perfume at the optimal material-liquid ratio.

The invention discloses a tobacco flavor extraction device, and belongs to the technical field of tobacco processing equipment. The device comprises an extraction tank, a separation tank, a temperature gradient control unit and a flow collecting unit, the outer wall of the extraction tank is provided with three groups of independent temperature control heating units, a longitudinal temperature gradient is formed, mild and uniform heating is realized, a titanium alloy flow collecting disc is arranged in the separation tank, the surface of the separation tank is provided with honeycomb-shaped pore channels, and condensation liquid is promoted to gather by utilizing material selectivity; after being pretreated by a filter screen and a breathable film, the mixed steam is condensed and separated on a collecting disc and finally converged into a liftable collecting disc, a discharge pipe for discharging impurities is arranged at the bottom of the extraction tank, and a liquid taking pipe for extracting an intermediate product in the extraction process to observe the extraction condition is fixedly arranged on the outer side of the extraction tank in a sealing manner; the device can improve the spice extraction efficiency and quality and reduce heat energy loss, is simple and convenient to operate, and is suitable for extraction production of tobacco spices.

The invention discloses a system and method for extracting, preparing and processing natural flavors and fragrances, and relates to the field of flavors and fragrances processing equipment.The system for extracting, preparing and processing natural flavors and fragrances comprises an extrusion bin, a discharge pipe is fixed to the lower end of the extrusion bin, and a supporting frame is fixed to the side face of the extrusion bin; a first hydraulic telescopic rod is fixed to the supporting frame, a limiting frame is fixed to the telescopic end of the first hydraulic telescopic rod, a second hydraulic telescopic rod is installed on the limiting frame, the telescopic end of the second hydraulic telescopic rod extends into the limiting frame and is fixedly provided with an extrusion plate, and a filter pressing plate is installed in the extrusion bin. And a slag cleaning structure and a hole cleaning structure are arranged in the extrusion bin. The raw material residues on the filter pressing plate are cleaned, so that when to-be-extruded raw materials are put in later, the influence of the raw material residues on the flowing of the stock solution into the bottom of the extrusion bin is reduced, the stock solution can quickly fall into the bottom of the extrusion bin, the filter pressing plate does not need to be manually cleaned in the extrusion process, and the extrusion device is relatively convenient.

The invention discloses a processing technology of high-quality black rice tea, which comprises the following steps: raw material selection: selecting Mountain black rice, screening and removing impurities; rinsing with weakly alkaline clear water, and draining; three-stage temperature-controlled baking and frying: baking and frying at the temperature gradient of 280-290 DEG C, 250-260 DEG C and 220-230 DEG C in sequence; performing gradient dehydration, namely dehydrating the baked and fried black rice in an environment of 45 + / -2 DEG C; cooling and screening, and sorting by a double-layer vibrating screen after naturally air-cooling; aging and fragrance extraction: aging in a temperature-controlled and humidity-controlled sealed environment; and microwave sterilization. Active components on the surface layer of the raw materials are protected through alkalescent rinsing, three-section temperature-controlled baking and frying synergistically generate characteristic aroma and retain nutrition, water is uniformly removed through step-type dehydration, loss of thermosensitive components is reduced, and aroma harmony and storage stability are improved through aging and microwave sterilization. All the steps are coordinated and matched, so that the obtained black rice tea is rich in aroma level, clear in tea soup, sufficient in nutrition retention, good in product uniformity, long in shelf life and suitable for large-scale deep processing of special black rice.

The utility model discloses a jasmine flower low-temperature fragrance extracting device which comprises a box body, U-shaped frames are fixedly connected to the two sides of the inner wall of the box body, limiting blocks are correspondingly arranged in the U-shaped frames, the other ends of the limiting blocks are fixedly connected with net plates, screw holes are formed in the limiting blocks in a penetrating mode, and the limiting blocks are fixedly connected with the net plates. A dryer is arranged at the bottom of the box body in a penetrating mode, a net plate in the device can be disassembled and assembled through cooperation of a limiting block, a screw rod and a U-shaped block, a worker can conveniently take out jasmine flowers after fragrance extraction, and therefore the convenience and practicability of the device are achieved; and by arranging the fan assembly, when the humidity in the box body is high, steam above the screen plate can be blown into the drying assembly from left to right, and the steam enters an air inlet of a fan through a first conveying pipe after being dried, so that heat in the box body is recycled, the heat loss is small, the energy consumption is low, moisture in the box body is relatively uniformly distributed, and the drying efficiency is improved. The aroma enhancing effect is good.