Preparation method of fermented tobacco Dendranthema indicum essential oil

A Shennong incense chrysanthemum, fermentation type technology, applied in essential oils/spices, tobacco, applications, etc., can solve the problems of low efficiency and low oil rate, and achieve the effect of simple process, delicate smoke, and improved aroma texture.

Inactive Publication Date: 2013-12-25
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current preparation process, it is found that the oil yield is not high and the efficiency is low

Method used

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  • Preparation method of fermented tobacco Dendranthema indicum essential oil

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh Shennong Xiangju and crush Shennong Xiangju into 80 mesh Shennong Xiangju coarse powder, put Shennong Xiangju coarse powder: glucose: water in a ratio of 5:5:90 in a fermenter, at pH 2.5, stirring speed is Under the condition of 250r / min and ventilation volume of 1VVM, first ferment at 15°C for 7 days, then ferment at 5°C for 28 days until the fermentation liquid is obtained; then the fermentation liquid is put into a bottle, extracted with a volatile oil extractor, and put in an oil-water separator Separating and collecting the obtained oil layer is the fermented Shennong Xiangchrysanthemum essential oil for tobacco.

Embodiment 2

[0024] Weigh Shennong Xiangju and crush Shennong Xiangju into 100 mesh Shennong Xiangju coarse powder, put Shennong Xiangju coarse powder: glucose: water in a ratio of 8: 2.5: 89.5 in a fermenter, at pH 3, the stirring speed is Under the condition of 200r / min and ventilation volume of 2VVM, first ferment at 20°C for 5 days, then ferment at 8°C for 25 days until the fermentation liquid is obtained; then the fermentation liquid is put into a bottle, extracted with a volatile oil extractor, and put in an oil-water separator Separating and collecting the obtained oil layer is the fermented Shennong Xiangchrysanthemum essential oil for tobacco.

Embodiment 3

[0026] Weigh Shennong Xiangju and crush Shennong Xiangju into 120 mesh Shennong Xiangju coarse powder, put Shennong Xiangju coarse powder: glucose: water in a ratio of 10:5:80 in a fermenter, at pH 4, stirring speed is Under the conditions of 180r / min and ventilation volume of 3VVM, first ferment at 20°C for 7 days, then ferment at 10°C for 22 days until the fermentation liquid is obtained; then the fermentation liquid is put into a bottle, extracted with a volatile oil extractor, and put in an oil-water separator Separating and collecting the obtained oil layer is the fermented Shennong Xiangchrysanthemum essential oil for tobacco.

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Abstract

The invention discloses a preparation method of fermented tobacco Dendranthema indicum essential oil, comprising the following steps of: weighing Dendranthema indicum, crushing it into a Dendranthema indicum coarse powder of 80-150 meshes, placing the Dendranthema indicum coarse powder, glucose and water into a fermentation cylinder for fermentation, firstly fermenting under the condition of 15-30 DEG C for 1-7 d, then fermenting under the condition of 5-15 DEG C for 7-28 d so as to obtain a fermentation broth, putting the fermentation broth into a bottle, extracting by the adoption of a volatile oil extractor, separating in an oil-water separator, and collecting the obtained oil layer, namely the fermented tobacco Dendranthema indicum essential oil. The method provided by the invention requires a simple technological process and low and effective cost of raw materials, has an industrial usage prospect, and is a novel approach for economic, highly-efficient and high-quality production of natural tobacco flavor.

Description

technical field [0001] The invention relates to the application of microbial fermentation technology, in particular to a preparation method of fermented tobacco Shennong chrysanthemum essential oil. Background technique [0002] Microbial fermentation is an important part of biotechnology. It organically combines the basic principles of microbiology, biochemistry and chemical engineering. It is an engineering technology that uses the growth and metabolism of microorganisms to produce various useful substances. At present, the most widely used biotechnology in the biosynthesis of flavors and fragrances is microbial fermentation engineering. Using industrial and agricultural waste as raw materials, various natural flavors can be produced by using microorganisms. Flavor compounds produced by microbial fermentation mainly fall into four categories: terpenes, lactones, pyrans, and esters. Drawert and BantoS reported that citronellol, linalool and geraniol were isolated from Kluy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02A24B15/20A24B15/24
Inventor 王娜司辉庞登红
Owner HUBEI CHINA TOBACCO IND
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