Leavening with violet perfume and production method and purpose thereof

A production method and fermented product technology, which is applied in the field of tobacco flavors containing 7, can solve the problems of high equipment cost, expensive synthetic raw materials, and low extraction rate of plant extraction methods

Inactive Publication Date: 2012-06-13
HUABAO FLAVOURS & FRAGRANCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the preparation methods of ionol and ionone are mainly industrial synthesis methods, and the industrial synthesis yield of this method is only 25%, and the synthetic raw materials are expensive and difficult to purchase
In addition, the equipment cost of the plant extraction method is high, and the extraction rate is extremely low. Considering factors such as the industrial production conditions of violet alcohol, production costs, and raw material purchase prices, the applicant first tried to use microbial fermentation to prepare a substance with a violet aroma. Provide a new type of tobacco flavor for the flavor industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] Example 1 : Preparation of fermented product with violet aroma

[0081] The preparation steps are as follows:

[0082] A. Seed cultivation

[0083] The composition of the seed medium is yeast extract 5.0g / L, NaCl 30.0g / L, glucose 0.2g / L, peptone 10.0g / L, trace element solution 1.0mL / L; the trace element solution composition is H 3 BO 3 3.0g / L, MgSO 4 1.8g / L, FeSO 4 1.36g / L, C 4 h 4 KNaO 6 4H 2 O 1.77g / L, CuCl 2 2H 2 O 0.03g / L, ZnCl 2 0.02g / L, CoCl 2 ·6H 2 O 0.04g / L, the rest is deionized water.

[0084] Add 80 mL of the seed culture medium into the culture bottle and stir to form a uniform culture medium solution. The pH value of the seed medium was adjusted to pH=7.2 with NaOH aqueous solution, added to 100 mL with deionized water, plugged with cotton, sterilized at 15 psig and 121 ° C for 15 min, and then inserted into the Seed medium volume 1% Paenibacillus amylolyticus BM-B-340, then cultivated at room temperature for 90 hours to obtain seed liqu...

Embodiment 2

[0102] Example 2 : Preparation of fermented product with violet aroma

[0103] The preparation steps are as follows:

[0104] A. Seed cultivation

[0105] The composition of the seed medium is yeast extract 5.0g / L, NaCl 30.0g / L, glucose 0.2g / L, peptone 10.0g / L, trace element solution 1.0mL / L; trace element solution preparation: H 3 BO 3 3.0g / L, MgSO 4 1.8g / L, FeSO 4 1.36g / L, C 4 h 4 KNaO 6 4H 2 O 1.77g / L, CuCl 2 2H 2 O 0.03g / L, ZnCl 2 0.02g / L, CoCl 2 ·6H 2 O 0.04g / L, the rest is deionized water,

[0106] 100mL of the seed culture medium was placed in a culture bottle and stirred into a uniform culture medium. Adjust the pH value of the seed medium to 7.3 with NaOH aqueous solution, add deionized water to 150 mL, plug the mouth with cotton, sterilize at 15 psig and 121 ° C for 15 minutes, and then insert the seed medium 2% by volume of Paenibacillus amylolyticus BM-B-340, and then cultivated at room temperature for 110 hours to obtain a seed liquid;

[010...

Embodiment 3

[0120] Example 3 : Preparation of fermented product with violet aroma

[0121] The preparation steps are as follows:

[0122] A. Seed cultivation

[0123] The composition of the seed medium is yeast extract 5.0g / L, NaCl 30.0g / L, glucose 0.2g / L, peptone 10.0g / L, trace element solution 1.0mL / L; trace element solution preparation: H 3 BO 3 3.0g / L, MgSO 4 1.8g / L, FeSO 4 1.36g / L, C 4 h 4 KNaO 6 4H 2 O 1.77g / L, CuCl 2 2H 2 O 0.03g / L, ZnCl 2 0.02g / L, CoCl 2 ·6H 2 O 0.04g / L, the rest is deionized water,

[0124] 100mL of the seed culture medium was placed in a culture bottle and stirred into a uniform culture medium. Adjust the pH value of the seed medium to 7.3 with NaOH aqueous solution, add deionized water to 150 mL, plug the mouth with cotton, sterilize at 15 psig and 121 ° C for 15 minutes, and then insert the seed medium 3% by volume of Paenibacillus amylolyticus BM-B-340, and then cultivated at room temperature for 85 hours to obtain a seed solution;

[01...

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PUM

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Abstract

The invention relates to a microbial leavening with violet perfume and a preparation method thereof. The method includes Paenibacillus amylolyticus BM-B-340 seed culture, shaking fermentation, leavening separation and other steps. The leavening containing 7,8-dihydro-Beta-ionol has the perfume of natural tobacco plant. Compared with the perfume of the conventional tobacco essence Beta-irisone, the perfume of the product is more elegant and unique and milder, so the product has a good market prospect and high application value.

Description

【Technical field】 [0001] The invention relates to microbial fermentation technology. More specifically, the present invention relates to a method for fermenting and producing fermented products containing 7,8-dihydro-β-ionol by using Paenibacillus amylolyticus, and also relates to the 7,8-dihydro-β-ionol-containing fermented product prepared according to the method Fermented product of 8-dihydro-β-ionol and its use as tobacco flavoring. 【Background technique】 [0002] Fragrance derivatives such as ionol and ionone (C13 norpentadiene) are commonly found in plant flowers, tea leaves, grapes, roses and tobacco substances. Such derivatives are usually produced by oxidative fission reaction of precursors of carotenoids such as β-carotene, lutein, zeaxanthin, and astaxanthin. In the production process of the perfume industry, ionol and ionone are one of the important synthetic perfumes, and ionone can be further reduced to obtain ionol. According to the change of the position o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/02G01N30/02A24B3/12C12R1/01
Inventor 袁毅谷向春
Owner HUABAO FLAVOURS & FRAGRANCES CO LTD
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