Fragrance generating and enriching device

Abstract

The invention relates to a fragrance generating and enriching device, which comprises a reaction structure, a reaction condition regulating structure and a fragrance enriching structure, wherein the reaction structure comprises a reaction kettle body and a kettle cover; the reaction kettle body is provided with an opening at the upper end; the kettle cover is used for sealing the opening formed in the upper end of the reaction kettle body; a stirring element is arranged in the reaction kettle body; the reaction condition regulating structure comprises a gas regulating structure, a pH value regulating structure and a reaction temperature regulating structure; the gas regulation structure is used for regulating the oxygen concentration in the reaction kettle body; the pH value regulating structure is used for regulating the pH value in the reaction kettle body; the reaction temperature regulating structure is used for regulating the reaction temperature in the reaction kettle body; the fragrance enriching structure is used for enriching the fragrance generated by reaction; meanwhile, un-enriched gas returns into the reaction kettle body. The fragrance generating and enriching device has the advantages that the structure is simple; the cost is low; the operation is flexible; the use is convenient and reliable; the popularization is easy.

Description

technical field [0001] The present invention relates to a device, in particular to an aroma generating and enriching device, more specifically to a device for biofermentation or biocatalytic conversion of natural animal and plant materials to generate biological aroma and enrich aroma, the device is used for tracking Analyze the aroma production process and aroma components of biofermentation or biocatalytic transformation. Background technique [0002] Flavors and fragrances are widely used in the fields of food, beverage, feed, cosmetics, detergent, chemistry and medicine. Many fragrance compounds on the market today originate from three sources: [0003] One is natural flavors extracted from plants and animals. So far, certain plants and animals are still an important source of spices, but these bioactive substances are often present in small amounts, and they can only be found in some exotic (plant) species, making isolation very difficult. [0004] The second is synt...

AI Technical Summary

Problems solved by technology

[0006] 1. Whether it is a solid fermenter or a liquid fermenter, the equipment is expensive, and the fermenter fermenter has poor versatility, which is difficult to meet the research needs of scientific research institutes and laboratories

[0007] 2. There are many biomass materials required for fermentation, and the amount of aroma produced is large, so that the aroma can be enriched through ventilation. For a small amount of plant or animal raw materials, research and development, preparation and testing cannot be carried out effectively Aroma Components During Fermentation

[0008] 3. Due to the inhomogeneity of the ventilation on the aroma of the fermenter, it is difficult to quantify the aroma recovered from the outlet of the fermenter after adsorption, and the enriched aroma cannot fully reflect the type and quantity of aroma substances in the fermentation process

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