Microbial fermentation method for promoting iris japonica dry piece to rapidly generate fragrance

A technology of dried iris slices and iris, which is applied in the field of catalytic fermentation of iris aging, can solve problems such as difficult industrial applications, and achieve the effects of shortening the time of aging and producing aroma, reducing production costs, and high conversion rate

Inactive Publication Date: 2013-04-17
YUNNAN EMERALD ESSENCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above methods are difficult to carry out industrial application

Method used

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  • Microbial fermentation method for promoting iris japonica dry piece to rapidly generate fragrance
  • Microbial fermentation method for promoting iris japonica dry piece to rapidly generate fragrance
  • Microbial fermentation method for promoting iris japonica dry piece to rapidly generate fragrance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Fresh iris rhizome 10kg. Among them, take out 8 kg of fresh iris rhizomes, slice them, dry them, crush them, and then take 2 kg from the iris rhizome powder, and mix them with 20 g of iris dry powder that has been naturally fermented for 3 years and has a good aroma, and 1 g of finely ground NaNO 2 Mix the powder evenly, put it into the fermentation room, control the temperature at 37°C, keep the humidity > 95%, and ferment for 30 days. The fermented iris powder is distilled in water, and the distilled fat is tested by GC. The results are shown in figure 2 , Table 1; take out 2kg of fresh iris rhizomes and beat them into pulp with a pulverizer, distill in water, and use GC to check the distilled fat, the results are shown in figure 1 ,Table 1.

[0020] As a reference standard, take 3 to 5 years of natural fermentation and crush the dry iris slices with good aroma, take 2kg of water for distillation, and test the distilled fat by GC. The results are shown in image 3 ...

Embodiment 2

[0026] Take 4kg of dried iris flakes that have been naturally fermented for 1 year and have no aroma, and crush them. Among them, take 2kg and mix them with 20g of iris dry powder that has been naturally fermented for 3 years and has a good aroma and 0.5g of finely ground NaNO 2 Mix the powder evenly, put it into the fermentation room, control the temperature at 30°C, keep the humidity > 95%, and ferment for 15 days. The fermented iris powder is distilled in water, and the distilled fat is tested by GC. The results are shown in Figure 5 ; Take another 2 kg of dried iris slices from the same batch above that have been naturally fermented for 1 year and have no aroma, and are distilled by water distillation. The distilled fat is tested by GC, and the results are shown in Figure 4 ,Table 2.

[0027] Similarly, with image 3 As a comparison standard, it is shown in Table 2 below.

[0028] Table 2 The method of the present invention and the comparison of the GC spectra of the...

Embodiment 3

[0032] Use the dried iris flakes that have been naturally fermented for 3 to 5 years, have no mildew on the surface and have a good aroma, as the strain, use the ground nitrite as the catalyst, and crush the dried iris flakes to be fermented. The weight ratio of the fermented iris dry powder is 1%, the weight ratio of the catalyst and the iris dry powder to be fermented is 0.01%, the strain and the catalyst and the iris dry powder to be fermented are mixed evenly in the form of dry material, and packed into a sack that can hold 5kg of the iris dry powder and tightened , so that the amount of each batch of sacks is the same, each layer is laid flat on the stand of the fermentation room, leaving a gap between the sacks to facilitate air flow, and the temperature is 40 ℃, and the humidity is greater than 95%. Continue to ferment for 30 days , for large-scale fermentation.

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Abstract

The invention discloses a microbial fermentation method for promoting iris japonica dry piece to rapidly generate fragrance, and belongs to a method for fermenting fragrant plant capable of being aged and generating fragrance. The method comprises the following steps of: mixing 1 percent by weight of strains and iris japonica dry powder to be fermented and 0.01-0.1 percent by weight of a catalyst and the iris japonica dry powder to be fermented by using the pulverized iris japonica dry piece which is naturally fermented for 3-5 years and have good fragrance as strains and using nitrite as the catalyst; and filling the mixed components into a bag to ferment for 15-30 days at the temperature of 30-50 DEG C and the humidity of less than 95 percent. By the method, the aging and fragrance generation time of roots and stems of the iris japonica are shortened, and the production cost of an iris japonica extract is obviously reduced.

Description

technical field [0001] The invention belongs to a fermentation method for aging aromatic plants, and in particular to a catalytic fermentation method for aging iris. Background technique [0002] Iris extracts, including extracts, gelatin, irone, etc., are pharmaceutical intermediates and precious spices, and have broad application and market prospects in the pharmaceutical and flavor industries. The underground rhizomes of iris that have grown for 2 to 3 years are washed with water, sliced, dried and packed, and stored in a dry and ventilated place for 3 to 5 years. The irone and other substances freed from violet fragrance provide conditions for the subsequent steam distillation to prepare orris root oil, that is, iris gelatin, or solvent to prepare extract. However, the traditional process of aging for 3 to 5 years to produce fragrance is a long time, which is especially easy to cause insects and mildew in iris slices. At the same time, a large amount of storage space an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
Inventor 李友宏敖菡毛正勇李金荣
Owner YUNNAN EMERALD ESSENCE
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