Preparation method of ginger flower peakodor

A technology of top incense agent and ginger flower, applied in the direction of essential oil/spice, fat generation, etc., to avoid oxidative degradation, maintain physiological activity, and achieve good continuity

Inactive Publication Date: 2013-05-22
GUANGZHOU LEVON FLAVOUR & FRAGRANCE TECH
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0006] According to the literature search, the current research on ginger flower is mostly concentrated on the cultivation and propagation of ginger flower, the analysis and extraction, identification and in vitro activity experiment of its active components, while the research on the extraction, utilization and commercialization of ginger flower essential oil is scarce. see the report

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  • Preparation method of ginger flower peakodor
  • Preparation method of ginger flower peakodor

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Embodiment 1

[0026] 1. Select ginger flowers without mold and rot as raw materials for processing. Put the cleaned ginger flower petals into fine mesh bags and tie them firmly, then put them in a stainless steel three-legged centrifuge or other suitable centrifuges to remove the ginger in time. Moisture on the surface of flower petals, using a low-temperature liquid nitrogen pulverizer to pulverize ginger flower petals at -20°C to obtain ginger flower petal powder with a central particle size of 800 mesh;

[0027] 2. Add 10% distilled water to the ginger flower petal powder, add 5% lactic acid bacteria, ferment for 24 hours under the conditions of initial pH value of 7.0 and fermentation temperature of 37°C, and set aside.

[0028] 3. Add 80% ethanol to the fermented ginger flower petal powder, extract ginger flower fresh essential oil, extraction conditions are: solid-liquid volume ratio 1:6, time 2h, temperature 25°C;

[0029] 4. Extract the freshly extracted ginger flower essential oil ...

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Abstract

The invention provides a preparation method of ginger flower peakodor. The preparation method comprises the following steps of: treating fresh ginger flowers by a low-temperature liquid nitrogen smashing method; carrying out wall-breaking treatment on the smashed ginger flowers by adopting a microbiological fermentation method; extracting fragrance components of the ginger flowers by use of a solvent at a lower temperature to obtain the fresh essential oil of ginger flowers; analyzing the fresh ginger flower essential oil by applying a GC-MS (Gas Chromatography-Mass Spectrometer) technology to obtain components of the ginger flower essential oil; and carefully choosing synthetic perfumes for preparation of the ginger flower peakodor in the extracted essential oil. According to the preparation method, the ginger flower essential oil is extracted by an integrated technology, and then the ginger flower peakodor is prepared from the synthetic perfumes in the extracted essential oil. According to the preparation method, the ginger flowers are used as raw materials, are smashed, fermented, extracted and blended to prepare the ginger flower peakodor. A whole set of process is simple and has good continuity, and industrialization is easily realized.

Description

technical field [0001] The invention relates to a processing method of flowers, in particular to a method of extracting ginger flower fresh essential oil and then preparing ginger flower top fragrance. Background technique [0002] Ginger flower (Hedychium) is native to the tropical regions of India, Vietnam and Malaysia, and was probably introduced to my country in the Qing Dynasty. There are white ginger flower (Hedychium Coronarium koen), golden ginger flower (Hedychium gardnerianum Grif.), red ginger flower (Hedychium coccineum Buchham.) and yellow ginger flower (Hedychium flavum Roxb.) etc. in China. Ginger flower petals are rich in essential oils, and the essential oil content of white ginger flower and golden ginger flower can reach 0.4%-0.6% (current general extraction method). Ginger flowers are planted in large quantities in Guangdong and other provinces and regions of my country. The inflorescences are terminal. The flowering period is from May to November. Each ...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 李灿峰
Owner GUANGZHOU LEVON FLAVOUR & FRAGRANCE TECH
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