Clove powder Production process:
Wash the lilac buds to remove surface dirt and impurities.
Dry raw materials using natural air drying or low-temperature heating drying.
Crush the dried clove buds.
Extraction:
Select an extraction solvent, such as ethanol or aqueous ethanol.
Control extraction conditions, including material-liquid ratio, extraction temperature and time.
Use alcohol extraction method (reflux extraction method) to extract the fat-soluble and water-soluble components in cloves.
Separate or filter:
Achieve solid-liquid separation through a filter membrane of at least 200 mesh to obtain clove extract.
Purification or concentration:
Use methods such as macroporous adsorption resin to purify and enrich samples to increase the concentration of required components.
Condensation:
Using a concentration method, controlling temperature and vacuum, the clove extract is concentrated to the required concentration.
Drying:
For solid products, dry to ensure the moisture content and quality of the product meet standards.
Detection:
Test the target content and solvent residue of Clove Powder to ensure product compliance.
Lavender extract Production process:
Wash lavender flowers to remove surface dirt and impurities.
Dry raw materials using natural air drying or low-temperature heating drying.
Crush the dried lavender flowers.
Extraction:
Select an extraction solvent, such as ethanol or aqueous ethanol.
Control extraction conditions, including material-liquid ratio, extraction temperature and time.
Use alcohol extraction method (reflux extraction method) to extract the fat-soluble and water-soluble components in lavender.
Separate or filter:
Achieve solid-liquid separation through a filter membrane of at least 200 mesh to obtain Lavender Extract.
Purification or concentration:
Use methods such as macroporous adsorption resin to purify and enrich samples to increase the concentration of required components.
Condensation:
Use the concentration method to control temperature and vacuum to concentrate the Lavender Extract to the required concentration.
Drying:
For solid products, dry to ensure the moisture content and quality of the product meet standards.
Detection:
Lavender Extract is tested for target levels and solvent residue to ensure product compliance.
Dragon fruit powder Production process:
Wash the fresh dragon fruit to remove surface dirt and impurities.
Dry raw materials using natural air drying or low-temperature heating drying.
Crush the dragon fruit and dry it in the sun.
Extraction:
The extraction solvent (usually water) is chosen to maintain the natural color and flavor of the dragon fruit.
Control extraction conditions, including material-liquid ratio, extraction temperature and time.
Use water extraction method (decocting method) to extract the water-soluble components in dragon fruit.
Separate or filter:
Achieve solid-liquid separation through a filter membrane of at least 200 mesh to obtain dragon fruit extract.
Purification or concentration:
Macroporous adsorption resin and other methods can be used to purify and enrich the sample to increase the concentration of the required components.
Condensation:
Use the concentration method to control temperature and vacuum to concentrate the dragon fruit extract to the required concentration.
Drying:
For liquid or paste products, dry and control the inlet air temperature, outlet air temperature and feed speed to ensure the product has appropriate moisture content and quality .
Detection:
Test the target content and solvent residue of Dragon Fruit Powder to ensure that the product meets food safety standards.
Coconut water powder Production process:
Preprocessing:
Coconuts are harvested and washed to remove surface dirt.
The coconut is opened mechanically to extract the coconut water.
Condensation:
Coconut water is filtered and then concentrated to reduce volume and increase solute concentration.
Control the temperature and vacuum during the concentration process to ensure the quality and taste of coconut water.
Spray drying:
Concentrated coconut water is spray-dried to convert it into a powder form.
During the drying process, make sure to control the temperature and air inlet speed to prevent the loss of heat-sensitive components of the product.
Packaging:
Pack the finished Coconut Water Powder into packaging that meets the required specifications and seal it to maintain freshness and quality.
Detection:
Test the target content and quality of Coconut Water Powder to ensure that the product meets the standards.
Chia seed powder Production process:
Preprocessing:
Clean chia seeds to remove surface impurities and microorganisms.
Dry the washed chia seeds to reduce the moisture content.
Infatuation:
Crush the dried chia seeds to increase the specific surface area and help improve the dissolution efficiency.
Extraction:
The extraction solvent (usually water) is chosen to preserve the natural properties of the chia seeds.
Control extraction conditions, including material-liquid ratio, extraction temperature and time.
Use water extraction method (decocting method) to extract the water-soluble components in chia seeds.
Separate or filter:
Achieve solid-liquid separation through a filter membrane of at least 200 mesh to obtain chia seed extract.
Condensation:
Use the concentration method to control temperature and vacuum to concentrate the chia seed extract to the required concentration.
Drying:
For liquid or paste products, dry and control the inlet air temperature, outlet air temperature and feeding speed to ensure the productionThe product has the appropriate moisture content and quality.
Packaging:
Chia Seed Powder is packed and sealed according to required specifications to maintain freshness and quality.
Detection:
Test the target content and quality of Chia Seed Powder to ensure that the product meets food safety standards.
Apricot powder Production process:
Preprocessing:
Pick fresh apricots, wash them to remove surface dirt and impurities.
Peel and core the washed apricots.
Drying:
Use low-temperature heating and drying method to reduce the moisture content of pitted apricots.
Infatuation:
Crush the dried apricots to obtain Apricot Powder.
Packaging:
Pack the Apricot Powder into the desired size package and seal it to maintain freshness and quality.
Detection:
Conduct target content and quality testing on Apricot Powder to ensure that the product meets food safety standards.
Purple Grassroots Production process:
Preprocessing:
Shikonin raw materials are washed after harvesting to remove surface dirt and impurities.
Chop or slice the cleaned Shikonin raw materials to increase the specific surface area.
Extraction:
Choose a suitable extraction solvent, usually an organic solvent (such as ethanol), to extract the active ingredients in Shikonin.
Control extraction conditions, including extraction temperature, time and solvent concentration.
Separate or filter:
The solid particles in the Shikonin extract are separated by filtration or separation to obtain a clear liquid extract.
Purification or concentration:
Use appropriate purification methods, such as macroporous adsorption resin or chromatography technology, to remove unnecessary components and improve the purity of erythritamine.
Condensation:
Use a concentration method for the extract to reduce the volume and increase the concentration of erythrosamine.
Drying:
D dries the Shikonin extract and controls the inlet air temperature, outlet air temperature and feed speed to ensure that the product has appropriate moisture content and quality .
Packaging:
Shikonin powder is packaged and sealed according to specified specifications to maintain freshness and quality.
Detection:
Test the target content and quality of Shikonin powder to ensure that the product complies with food safety standards and relevant regulations.
Orange Flavor Powder(Orange Flavor Powder) production process:
Prepare orange liquid:
Collect fresh oranges, clean them and remove surface dirt.
Squeeze the orange to get orange juice.
Orange juice is clarified and filtered to remove suspended solids and solid particles.
Concentrated orange liquid:
Concentrated orange juice usually uses low-temperature concentration or vacuum concentration to reduce the volume and increase the orange flavor concentration.
Spray drying:
Convert the concentrated orange-flavored liquid into powder form through spray drying equipment.
During the drying process, control the inlet air temperature, outlet air temperature and feed speed.
Packaging:
Pack the Orange Flavor Powder into packages that meet the required specifications and seal them to maintain freshness and quality.
Detection:
Conduct target content and quality testing on Orange Flavor Powder to ensure that the product complies with food safety standards and relevant regulations.
Fig extract Production process:
Preprocessing:
Harvest ripe figs and wash them to remove surface dirt and impurities.
Chop the washed figs into small pieces to increase the specific surface area.
Extraction:
Choose a suitable extraction solvent, usually water, ethanol or ethanol aqueous solution, to extract the active ingredients in figs.
Control extraction conditions, including extraction temperature, time and solvent concentration, to maximize extraction of desired components.
Separate or filter:
The solid particles in the Fig Extract are separated by filtration or separation methods to obtain a clear liquid extract.
Purification or concentration:
Use appropriate purification methods (such as chromatography techniques) to remove unwanted components and increase the purity of the Fig Extract.
Condensation:
Use a concentration method with the liquid extract to reduce the volume and increase the concentration of the Fig Extract.
Spray drying:
Concentrated Fig Extract is converted into powder form through spray drying equipment.
During the drying process, control the inlet air temperature, outlet air temperature and feed speed.
Packaging:
Fig Extract powder is packed and sealed according to required specifications to maintain freshness and quality.
Detection:
Conduct target content and quality testing on Fig Extract powder to ensure that the product complies with food safety standards and relevant regulations.
Plantain extract Production process:
Preprocessing:
Harvest plantain plants and wash them to remove surface dirt and impurities.
Chop or slice the washed plantains to increase the specific surface area.
Extraction:
Choose a suitable extraction solvent, usually water, ethanol or ethanol aqueous solution, and extract according to the polarity and characteristics of the target substance.
Control extraction conditions, including material-liquid ratio, extraction temperature, time, etc.
Separate or filter:
The solid particles in the Plantain extract are separated by filtration or separation to obtain a clear liquid extract.
Purification or concentration:
Use appropriate purification methods (such as macroporous adsorption resins) to remove unwanted components and increase the purity of your Plantain extract.
Condensation:
Liquid extractionConcentration methods are used to reduce volume and increase the concentration of desired ingredients.
Spray drying:
Concentrated Plantain extract is converted into powder form through spray drying equipment.
During the drying process, control the inlet air temperature, outlet air temperature and feed speed.
Packaging:
Plantain extract powder is packed and sealed according to required specifications to maintain freshness and quality.
Detection:
Conduct target substance content and quality testing on Plantain extract powder to ensure that the product complies with food safety standards and relevant regulations.
Mint extract powder Production process:
Preprocessing:
Harvest fresh mint plants and wash them thoroughly to remove surface dirt and impurities.
Cut the washed mint into small pieces to increase the specific surface area.
Extraction:
Choose a suitable extraction solvent, usually ethanol or ethanol aqueous solution, to extract the active ingredients in mint, such as menthol.
Control extraction conditions, including extraction temperature, time and solvent concentration, to maximize extraction of desired components.
Separate or filter:
The solid particles in the peppermint extract are separated by filtration or separation to obtain a clear liquid extract.
Purification or concentration:
Use appropriate purification methods (such as menthol isolation) to remove unwanted components and increase the purity of your peppermint extract.
Condensation:
Use a concentration method for liquid extracts to reduce the volume and increase the concentration of your peppermint extract.
Spray drying:
Concentrated peppermint extract is converted into powder form through spray drying equipment.
During the drying process, control the inlet air temperature, outlet air temperature and feed speed.
Packaging:
Mint extract powder is packed and sealed as per required specifications to maintain freshness and quality.
Detection:
Test the target content and quality of Peppermint Extract Powder to ensure that the product complies with food safety standards and relevant regulations.
Okra Extract Production process:
Preprocessing:
Harvest mature okra and wash to remove surface dirt and impurities.
Slice or chop the washed okra to increase the specific surface area.
Extraction:
Choose a suitable extraction solvent, usually water or ethanol, to extract the active ingredients in okra.
Control extraction conditions, including extraction temperature, time and solvent concentration, to maximize extraction of desired components.
Separate or filter:
The solid particles in the Okra Extract are separated by filtration or separation to obtain a clear liquid extract.
Purification or concentration:
Use appropriate purification methods, such as macroporous adsorption resin, to remove unnecessary components and improve the purity of Okra Extract.
Condensation:
Use a concentration method with liquid extracts to reduce the volume and increase the concentration of the desired ingredient.
Spray drying:
Concentrated Okra Extract is converted into powder form through spray drying equipment.
During the drying process, control the inlet air temperature, outlet air temperature and feed speed.
Packaging:
Pack the Okra Extract powder into packages that meet the required specifications and seal them to maintain freshness and quality.
Detection:
Test the content and quality of Okra Extract powder to ensure that the product complies with food safety standards and relevant regulations.
Saffron extract powder Production process:
Preprocessing:
Harvest mature safflower and wash to remove surface dirt and impurities.
Cut or grind the washed safflower to increase the specific surface area.
Extraction:
Choose a suitable extraction solvent, usually ethanol or ethanol aqueous solution, to extract the active ingredients in safflower, such as lactoside and carotenoids.
Control extraction conditions, including extraction temperature, time and solvent concentration, to maximize extraction of desired components.
Separate or filter:
The solid particles in the safflower extract are separated by filtration or separation to obtain a clear liquid extract.
Purification or concentration:
Use appropriate purification methods (such as recrystallization) to remove unwanted components and increase the purity of the safflower extract.
Condensation:
Use a concentration method with liquid extracts to reduce the volume and increase the concentration of the desired ingredient.
Spray drying:
Concentrated safflower extract is converted into powder form through spray drying equipment.
During the drying process, control the inlet air temperature, outlet air temperature and feed speed.
Packaging:
Safflower extract powder is packed and sealed according to required specifications to maintain freshness and quality.
Detection:
Test the target content and quality of safflower extract powder to ensure that the product complies with food safety standards and relevant regulations.
Production process of Nutmeg extract:
Preprocessing:
Harvest ripe nutmegs and wash them to remove surface dirt and impurities.
Grate or chop the washed nutmeg to increase the specific surface area.
Extraction:
Choose a suitable extraction solvent, usually ethanol or ethanol aqueous solution, to extract the active ingredients in nutmeg, such as myristyl ether and spice substances.
Control extraction conditions, including extraction temperature, time and solvent concentration, to maximize extraction of desired components.
Separate or filter:
The solid particles in the Nutmeg Extract are separated by filtration or separation to obtain a clear liquid extract.
Purification or concentration:
Use appropriate purification methods, such as macroporous adsorption resins, to remove unwanted materials Ingredients to enhance the purity of Nutmeg Extract.
Condensation:
Use a concentration method with liquid extracts to reduce the volume and increase the concentration of the desired ingredient.
Spray drying:
Concentrated Nutmeg Extract is converted into powder form via spray drying equipment.
During the drying process, control theAir temperature, outlet air temperature and feed speed.
Packaging:
Pack Nutmeg Extract powder into packaging that meets the required specifications and seal it to maintain freshness and quality.
Detection:
Test the target content and quality of Nutmeg Extract powder to ensure that the product complies with food safety standards and relevant regulations.
The specific steps and conditions of these processes can be adjusted according to actual production conditions and product requirements.
If you need to know more about the production process of plant extracts, please contact us.
