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Preparation method and application of Euryops pectinatus fermented essential oil having strong antioxidant activity and high aroma

An antioxidant, chamomile technology, applied in the application, essential oil/spice, fat oil/fat production, etc., can solve the problem of low irritation, and achieve the effect of low irritation, low extraction temperature and strong anti-oxidation

Inactive Publication Date: 2018-02-02
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The roman chamomile flower dregs extracted by steam distillation to extract the volatile oil are air-dried, ultrafinely pulverized at low temperature, then added a certain amount of acid, oxidant and compound enzyme and mixed evenly in the aqueous solution, incubated and fermented under the synergistic effect of the three, combined with super High-pressure rapid solvent extraction technology improves the extraction rate and aroma quality of Roman chamomile absolute oil. In addition to the characteristic aroma components of chrysanthemum, the aroma is richer and more natural. It has compound natural flavors such as chrysanthemum aroma and sweet aroma. Low, aroma quality improved, no report yet

Method used

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  • Preparation method and application of Euryops pectinatus fermented essential oil having strong antioxidant activity and high aroma
  • Preparation method and application of Euryops pectinatus fermented essential oil having strong antioxidant activity and high aroma
  • Preparation method and application of Euryops pectinatus fermented essential oil having strong antioxidant activity and high aroma

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Experimental program
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Effect test

Embodiment 1

[0029] Preparation of a fermented absolute oil of Roman chamomile with strong antioxidant and high aroma:

[0030] (1) Low-temperature ultrafine pulverization: the Roman chamomile chrysanthemum air-dried flower slag after steam distillation extracts volatile oil is put into liquid nitrogen freezing ultrafine pulverizer and is pulverized into ultrafine powder, and the temperature of described liquid nitrogen freezing ultrafine pulverization is -2°C, the mesh number of ultrafine powder is 250 mesh;

[0031] (2) Synergistic hydrolysis fermentation: Roman chamomile superfine powder and water are mixed in a mass ratio of 1:8, acetic acid is added, and the acetic acid is analytically pure, pH 4.0 is adjusted, and oxidant H is added 2 o 2 , sodium ferrate (analytically pure, mass ratio is 1:0.5), accounts for 0.01% of the Roman chamomile slag superfine powder quality, then adds a certain amount of compound enzyme (acid protease, fructan sucrase, cellulase , pectinase, β-glucosidase...

Embodiment 2

[0035] Preparation of a Roman chamomile oil that improves aroma quality:

[0036] (1) Low-temperature ultrafine pulverization: put the air-dried flower residue of Roman chamomile into a liquid nitrogen freezing ultrafine pulverizer to pulverize (0° C.), the particle size is 280 mesh;

[0037] (2) Synergistic hydrolysis fermentation: first mix the superfine powder of Roman chamomile and water at a ratio of 1:12, add acetic acid (for analytical purity), adjust the pH value to 5.0, and add 0.015% of the mass of superfine powder of Roman chamomile flower dregs Oxidant H 2 o 2 and sodium ferrate (analytical pure, mass ratio is 1:0.8), then add the composite enzyme (acid protease, fructan sucrase, cellulase, pectinase, β- Glucosidase (mass ratio: 1:1:0.8:1:1) was mixed evenly, added to the fermenter, started the stirring motor, heated to 38°C, incubated and fermented for 8 hours, the compound enzymes were all food grade, and the enzyme activities were respectively 20,000, 80,000,...

Embodiment 3

[0041] Preparation of a fermented absolute oil of Roman chamomile with strong antioxidant activity and high aroma:

[0042] (1) Low-temperature ultrafine pulverization: put the air-dried flower residue of Roman chamomile into a liquid nitrogen freezing ultrafine pulverizer to pulverize (2° C.), with a particle size of 300 mesh;

[0043] (2) Synergistic hydrolysis fermentation: first mix the superfine powder of Roman chamomile and water at a ratio of 1:15, add acetic acid (for analytical purity), adjust the pH value to 5.5, and add 0.02% of the quality of superfine powder of Roman chamomile flower dregs Oxidant H 2 o 2 and sodium ferrate (analytical pure, mass ratio is 1:1.2), then add the compound enzyme (acid protease, fructan sucrase, cellulase, pectinase, β- Glucosidase, the mass ratio is 1: 1.2: 1.2: 1.5: 1, all of which are food grade, and the enzyme activities are 100,000, 100,000, 200,000, 100,000, 10,000 u / g), mix well, and add to the fermentation tank , start the s...

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Abstract

The invention provides a preparation method of Euryops pectinatus fermented essential oil having strong antioxidant activity and high aroma. The method comprises the following steps: air-drying Euryops pectinatus residues obtained after water vapor distilling extraction of volatile oil, carrying out low-temperature ultrafine crushing, adding certain amounts of an acid, an oxidant and a compound enzyme, uniformly mixing above materials in an aqueous solution, and carrying out incubating fermentation under the synergetic action of the above three substances. An ultrahigh-pressure rapid solvent extraction technology is used to improve the extraction rate and the aroma quality of the Euryops pectinatus essential oil, so the fermented essential oil has the characteristic aroma components of Euryops pectinatus, has rich and natural aroma, has the composite natural aroma of chrysanthemum aroma and sweet aroma, and has strong antioxidant activity, low irritation and improved aroma quality. Cigarette formula cut tobacco, reconstituted tobacco leaves and cut stems using the Euryops pectinatus fermented essential oil have clear incense, have the characteristic aroma of the Euryops pectinatus,have rich and pure aroma and clear and sweet aftertaste, and overcome the defects of too strong Euryops pectinatus characteristic aroma, irritation increase, mixed smell existence and slightly bitteraftertaste.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a preparation method and application of fermented Roman chamomile absolute with strong oxidation resistance and high aroma. Background technique [0002] With the improvement of people's health awareness, the difficulties faced by cigarette factories in solving the problem of reducing the amount of cigarette tar while maintaining or satisfying the availability of cigarette smoking have become increasingly prominent. With the gradual reduction of tar, cigarettes have defects such as weak aroma, lack of plumpness, dry smoke, insufficient sweetness, and poor comfort. To improve gas concentration and fragrance, flavoring and feeding technology is an effective way. At present, there are two main manufacturing methods of flavorings for tobacco, extracting natural flavorings from tobacco or other plants or adopting traditional chemical methods to synthesize flavorings. Natur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00C11B1/04C11B1/02A24B15/30
CPCA24B15/302A24B15/307C11B1/025C11B1/04C11B9/00
Inventor 宋旭艳魏敏李冉潘曦郭国宁
Owner HUBEI CHINA TOBACCO IND
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