Procedure for obtaining extracts, oleoresins, dyes, flavors and natural flavors from aromatic vegetable substances, alfalfa, flowers and vegetable pigments.

摘要

Process for obtaining extracts, oleoresins, colorants flavors and natural flavors from aromatic vegetable substances, alfalfa, flower pigment, and vegetables. # Comprises washing the vegetable substances and vegetables, rinsed with water, ground and sieved the resulting product It provides a pulpy phase and a cellulosic phase. The pulpy phase is transferred to a fermentation tank and subsequently a first centrifugation of the fermented pulpy phase provides two phases are performed: a phase (A) containing water, minerals and other water soluble substances, extracts, oleoresins, dyes, natural aromas and flavors and a phase (B) in the form of a paste to which has been reduced by humidity up to 50%, carrying out a second centrifugation of said phase (a), which produces the separation of extracts, oleoresins dyes, flavors and natural flavors, water and other water-soluble substances.