Jujube flavor base, and preparation method and application thereof

Jujube flavor base, and preparation method and application thereof

  • CN 101,942,361 B
  • Filed: 09/28/2010
  • Issued: 04/29/2015
  • Est. Priority Date: 09/28/2010
  • Status: Active Grant
First Claim
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1. a jujube flavor base, it is characterized in that:

  • described perfume base is prepared by following methods, first by red date through overbaking, ultrasonicly extract to obtain extract, jujube extract is obtained red date medicinal extract after rotary evaporation is concentrated, last red date medicinal extract is separated through molecular clock, obtain light component, intermediate species and heavy constituent three moieties, by described intermediate species through extraction, dried overnight, filtering and concentrating obtains jujube flavor base;

    Described molecular clock operating parameter is;

    evaporating temperature 170 ~ 190 DEG C, charging flow velocity 0.50 ~ 0.80mL/min, feeding temperature 65 ~ 75 DEG C, condensation temperature 55 ~ 65 DEG C.

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