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A preparing method of a flower-aroma spice

A fragrance and floral fragrance technology, applied in the directions of essential oils/fragrance, fat production, etc., can solve the problems of low fragrance strength, poor fragrance stability, lack of natural harmony, etc., to achieve fragrance and system stability, improve fragrance strength, and achieve in situ enriched effect

Inactive Publication Date: 2018-12-14
王婧婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Artificial blending uses synthetic monomer raw materials to simulate the aroma through a suitable ratio. Although the aroma is realistic, it still has a chemical smell and lacks a sense of natural coordination. To improve this situation, perfumers often add some natural elements. such as plant extracts
Plant extraction uses natural flowers as raw materials, extracts with solvents (water, ethanol, etc.), and then undergoes post-processing methods such as concentration to obtain natural floral extracts. This type of extract uses natural plants as raw materials, and the source is limited and the cost is high. , the plants are greatly affected by the climate, and the quality is difficult to stabilize
In addition to the two flavor preparation methods of artificial blending and plant extraction, thermal reaction is also a more and more widely used flavor preparation technology in recent years, but the application of thermal reaction in floral aroma has not been reported yet.
Moreover, there are still the following problems in the preparation of flavor by thermal reaction: (1) the color is dark, and the scope of application is limited; (2) the strength of the flavor prepared by a single thermal reaction is low; (3) the stability of the flavor is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Prepare pervaporation membranes as follows:

[0025] a. Preparation of casting solution: Dissolve polydimethylsiloxane in n-hexane, stir well, add divinylbenzene and dibutyltin dilaurate, continue stirring, mix well, and centrifugally defoam to make casting film liquid; the concentration of polydimethylsiloxane in the casting solution is 30wt%, the mass ratio of polydimethylsiloxane to divinylbenzene is 1:0.25, polydimethylsiloxane and The mass ratio of dibutyltin dilaurate is 1:0.005;

[0026] b. Preparation of silicone rubber composite film: pour the casting solution of step a on the polyvinylidene fluoride base film to scrape the film, dry it at room temperature, then put it into an oven for cross-linking and aging to obtain a silicone rubber composite film. The thickness of the separation layer of the silicone rubber composite membrane is 103 μm.

Embodiment 2

[0028] Carry out pervaporation with the pervaporation film of embodiment 1, floral fragrance is prepared by the following method:

[0029] (1) Dilute the molasses extract with water until Brix is ​​5%, add 2wt% compound amino acid A, after sterilizing and cooling, insert yeast for fermentation, stop fermentation until the alcohol content reaches 1wt%, and obtain molasses fermentation liquid; Amino acid A is composed of L-phenylalanine and L-tyrosine in a mass ratio of 1:1;

[0030] (2) Add 50wt% of molasses extract, 40wt% of molasses fermentation liquid, and 10wt% of compound amino acid B into the reaction kettle, stir and mix evenly, heat up to 85°C, and seal the reaction until the pH of the material liquid in the reaction kettle drops to 3.0; Amino acid B is composed of L-alanine, L-tryptophan and L-serine in a mass ratio of 1:0.5:0.5;

[0031] (3) Turn on the vacuum pump and adjust the three-way control valve to form a circulation loop between the reactor, condenser, buffe...

Embodiment 3

[0035] Carry out pervaporation with the pervaporation film of embodiment 1, floral fragrance is prepared by the following method:

[0036] (1) Dilute the molasses extract with water until the Brix is ​​12%, add 0.1wt% compound amino acid A, after sterilizing and cooling, add yeast to ferment, stop the fermentation when the alcohol content reaches 1wt%, and obtain the molasses fermentation liquid; Compound amino acid A is composed of L-phenylalanine and L-tyrosine in a mass ratio of 1:0.2;

[0037](2) Add 80wt% of molasses extract, 15wt% of molasses fermentation liquid, and 5wt% of compound amino acid B into the reactor, stir and mix evenly, heat up to 100°C, and react in a closed manner until the pH of the material liquid in the reactor drops to 3.0; Amino acid B is composed of L-alanine, L-tryptophan and L-serine in a mass ratio of 1:1:2;

[0038] (3) Turn on the vacuum pump and adjust the three-way control valve to form a circulation loop between the reactor, condenser, buf...

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Abstract

A preparing method of a flower-aroma spice is provided. The method combines a thermal reaction with fermentation and pervaporation to achieve preparation of the thermal-reaction flower-aroma spice which is colorless, transparent, high in strength and good in stability, and a problem that traditional thermal reaction essence products are dark in color, low in strength, poor in storage stability, and the like is solved. The obtained flower-aroma spice is wide in application range, can be adopted as essence for direct aroma addition for products, can be adopted as a raw material to improve chemical vapor of blend essence, and is suitable for daily chemicals, tobacco and various foods.

Description

technical field [0001] The invention relates to the field of fine chemicals, in particular to a preparation method of floral fragrance. Background technique [0002] Essence is an indispensable additive in the process of industrial production and processing. For example, it is used in the tobacco industry to improve smoke and improve the quality of inhalation. In the cosmetics industry, it is used to cover up bad flavors and create transcendent flavors. In the food industry, it is used to improve taste and ensure quality. Stable, these need to use essence. Floral aroma is a type of aroma that is widely used in the daily chemical and tobacco industries. At present, the floral aroma mainly comes from artificial blending and natural plant extraction. Artificial blending uses synthetic monomer raw materials to simulate the aroma through a suitable ratio. Although the aroma is realistic, it still has a chemical smell and lacks a sense of natural coordination. To improve this sit...

Claims

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Application Information

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IPC IPC(8): C11B9/02C08L83/04C08L51/08C08J5/18
CPCC08J5/18C08J2383/04C08J2451/08C11B9/027
Inventor 王婧婧
Owner 王婧婧
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