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Preparation method and application of biologically-fermented Chinese angelica root oil

A technology of biological fermentation and angelica oil, which is applied in the fields of application, preparation of tobacco, and fat production, etc., to achieve the effects of wide sources, less impurities, and low cost

Inactive Publication Date: 2018-05-01
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] It has not been seen yet. Angelica root is ultrafinely pulverized at low temperature, pressurized to break the wall, added with compound biological preparations for compound hydrolysis and fermentation, steam distillation to extract Angelica volatile oil A, and the filter residue obtained by suction filtration is added to ethyl acetate to heat and pressurize to extract angelica oil. Angelica oil B was obtained after filtration and concentration to remove the solvent, and the two were compounded to obtain a report on the application of biologically fermented angelica oil in cigarettes

Method used

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  • Preparation method and application of biologically-fermented Chinese angelica root oil
  • Preparation method and application of biologically-fermented Chinese angelica root oil
  • Preparation method and application of biologically-fermented Chinese angelica root oil

Examples

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Effect test

Embodiment 1

[0024] A preparation method of biologically fermented angelica oil, comprising the steps of:

[0025] (1) Low-temperature ultrafine grinding and pressurized wall breaking: put the root of Angelica sinensis into a liquid nitrogen freezing ultrafine pulverizer and pulverize into ultrafine powder at a temperature of -4°C and a mesh size of 200 meshes. Add the mass ratio 1:15 into the pressurized extraction tank, stir evenly, and pressurize at 5Mpa for 20min;

[0026] (2) hydrolysis fermentation: add acetic acid (by 0.3% of Angelica superfine powder quality), composite biological agent (by 0.27% of Angelica superfine powder quality, Lactobacillus inulin powder, β-glucosidase powder, ligninase 0.15%, 0.06%, and 0.06% powder respectively, food grade, β-glucosidase, ligninase enzyme activities are 2000u / g, 100,000u / g respectively) mix and stir evenly, heat to 35 ℃, incubate Ferment for 12 hours;

[0027] (3) Steam distillation to prepare fermented angelica volatile oil A: raise the...

Embodiment 2

[0033] A preparation method of biologically fermented angelica oil, comprising the steps of:

[0034] (1) Low-temperature ultrafine grinding and pressurized wall breaking: Put the root of Angelica sinensis into a liquid nitrogen freezing ultrafine pulverizer and pulverize into ultrafine powder at a temperature of 0°C and a mesh size of 250 mesh. The mass ratio of powder and water is 1: 20. Add it to the pressurized extraction tank, stir evenly, pressurize at 10MPa for 15min;

[0035] (2) hydrolysis fermentation: add acetic acid (by 0.6% of Angelica superfine powder quality), composite biological agent (by 0.24% of Angelica superfine powder quality, Lactobacillus inulin powder, β-glucosidase powder, ligninase 0.08%, 0.08%, and 0.08% powder respectively, food grade, β-glucosidase, ligninase enzyme activities are 1000u / g, 150,000u / g respectively) mixed and stirred evenly, heated to 40 ℃, incubated Ferment for 36h;

[0036] (3) Steam distillation to prepare fermented angelica vo...

Embodiment 3

[0042] A preparation method of biologically fermented angelica oil, comprising the steps of:

[0043] (1) Low-temperature ultrafine grinding and pressurized wall breaking: put the root of Angelica sinensis into a liquid nitrogen freezing ultrafine pulverizer and pulverize into ultrafine powder at a temperature of 2°C and a mesh size of 280 mesh. The mass ratio of powder and water is 1: 30. Add it into the pressurized extraction tank, stir evenly, pressurize at 20MPa for 10min;

[0044] (2) hydrolysis fermentation: add acetic acid (by 1.0% of Angelica superfine powder quality), composite biological agent (by 0.18% of Angelica superfine powder quality, Lactobacillus inulin powder, β-glucosidase powder, ligninase 0.06%, 0.06%, and 0.06% powder respectively, food grade, β-glucosidase, ligninase enzyme activities are 5000u / g, 200,000u / g respectively) mix and stir evenly, heat to 42 ℃, incubate Fermentation 60h;

[0045] (3) Steam distillation to prepare fermented angelica volatil...

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Abstract

The invention aims to provide a preparation method and application of biologically-fermented Chinese angelica root oil. The preparation method comprises the following steps: performing superfine grinding on Chinese angelica root at a low temperature; performing wall breaking under increased pressure; adding a composite biological preparation for performing composite hydrolysis and fermentation; extracting fermented Chinese angelica root volatile oil A by means of water vapor distillation; performing suction filtration; adding filter residue into ethyl acetate, and heating and pressurizing to perform circular extraction of the Chinese angelica root oil; performing suction filtration and concentration, and removing a solvent to obtain Chinese angelica root oil B; compounding the Chinese angelica root oil A and the Chinese angelica root oil B to obtain the biologically-fermented Chinese angelica root oil. The biologically-fermented Chinese angelica root oil has the advantages of naturallycompounding natural smell such as the medicinal smell and of the Chinese angelica root and fresh fruit smell, lowering irritation and improving the fragrance quality, along with higher free radial scavenging capability and high oxidation resistance. When the biologically-fermented Chinese angelica root oil is applied to cigarettes, the biologically-fermented Chinese angelica root oil has abundantand natural fragrance, medicinal smell, fresh smell, fruit smell and fermentation smell, is coordinated with smoke, makes the smoke smell become clear, has the effects of resisting inflammation, relieving pain and asthma, improving laryngeal comfort degree, and overcomes the defects of over-strong medicinal smell, higher irritation and presence of offensive odor in the Chinese angelica root.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a preparation method and application of biologically fermented angelica oil. Background technique [0002] Flavors and fragrances play a key role in the formation of aroma and taste characteristics of Chinese-style cigarettes. However, as far as the current production practice is concerned, the basic theoretical research on flavors and fragrances, which is the core technology of cigarette manufacturing, is still relatively weak, especially for cigarette companies, which are more based on the deployment and combination of existing flavors and fragrances products, which are manifested as flavoring. The pertinence and controllability of feeding technology is not high. At present, flavor and fragrance products are still lacking in the organic combination with cigarette raw materials, technology, and product intrinsic quality, which is reflected in the development and appli...

Claims

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Application Information

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IPC IPC(8): C11B9/02A24B15/26A24B3/12
CPCA24B3/12A24B15/26C11B9/02C11B9/025C11B9/027
Inventor 魏敏宋旭艳潘曦刘剑峰李冉
Owner HUBEI CHINA TOBACCO IND
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