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Method for preparing fermented perfume material by using residues extracted from natural plants

A natural plant and residue technology, applied in the field of tobacco flavors, can solve the problems of environmental protection and waste, and achieve the effects of environmental protection, soft smoke and low cost

Active Publication Date: 2014-05-07
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These extracted plant material residues are rich in cellulose, or protein, etc., directly discarding is not conducive to environmental protection, and it is also a waste of the active ingredients, cellulose, or protein that have not been fully extracted from plant residues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for preparing a fermented aroma material by using natural plant extraction residue, comprising the following steps:

[0036] 1) Primary fermentation

[0037] ① Strain activation: select Aspergillus oryzae and inoculate it on PDA medium, and culture it at 28°C for 24 hours to obtain activated Aspergillus oryzae;

[0038] ②Preparation of seed solution: take the activated Aspergillus oryzae, inoculate it in PDA liquid medium, sterilize at 121°C for 20 minutes, and culture it on a shaker for 2 days at 28°C and 150 rpm to obtain a grade seed solution

[0039] ③Preparation of aseptic natural plant extraction residue fermentation medium: by weight percentage, it is composed of 85% natural plant extraction residue and 15% nitrogen source; wherein, the natural plant extraction residue is made of the extraction residue of figs, dried to moisture The content is 15%, after being crushed through a 10-mesh sieve, it is obtained by adding water to 100% of the weight ratio o...

Embodiment 2

[0050] A method for preparing a fermented aroma material by using natural plant extraction residue, comprising the following steps:

[0051] 1) Primary fermentation

[0052] ① Strain activation: select Trichoderma konshii to inoculate on beef extract peptone medium, and culture at 20°C for 36 hours to obtain activated T. konshii;

[0053] ②Seed solution preparation: Take the activated Trichoderma konii, inoculate it in beef extract peptone liquid medium, sterilize at 110°C for 40 hours, and culture it on a shaker at 35°C and 200 rpm for 1 day, get a first-class seed solution

[0054] ③Preparation of sterile natural plant extract residue fermentation medium: by weight percentage, it is composed of 85% natural plant extract residue, 10% nitrogen source and 5% carbon source; wherein, the natural plant extract residue uses the extract residue of wolfberry as raw material , after being dried to a moisture content of 30%, crushed through a 40-mesh sieve, and then sterilized by add...

Embodiment 3

[0065] A method for preparing a fermented aroma material by using natural plant extraction residue, comprising the following steps:

[0066] 1) Primary fermentation

[0067] ① Strain activation: select Trichoderma konshii to inoculate on beef extract peptone medium, and culture at 35°C for 12 hours to obtain activated T. konshii;

[0068] ②Seed solution preparation: take the activated Trichoderma konii, inoculate it in beef extract peptone liquid medium, sterilize at 125°C for 20 hours, and culture it on a shaker at 20°C and 120 rpm for 2 days, get the first-grade seed solution;

[0069] ③Preparation of sterile natural plant extract residue fermentation medium: by weight percentage, it is composed of 90% natural plant extract residue, 8% nitrogen source and 2% carbon source; wherein, the natural plant extract residue uses banana extract residue as raw material , after being dried to a moisture content of 10%, crushed through a 10-mesh sieve, and then sterilized by adding wat...

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PUM

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Abstract

The invention discloses a method for preparing a fermented perfume material by using residues extracted from natural plants. The method comprises the following steps: performing primary fermentation and secondary fermentation, separating secondary fermentation liquor to obtain a supernatant; extracting the supernatant by taking 50-99.5 percent ethanol as a solvent; allowing the extracted liquid to be subjected to pressure reduction and concentration to prepare a concentrated solution with a relative density of 1.015-1.324; filtering the concentrated solution through a micropore filtration film with the pore diameter of 0.3-1 Mum; collecting the filter liquor; adding propylene glycol being 1-10 percent of the total weight of the filter liquor into the filter liquor, thereby obtaining the perfume material. According to the method, by taking the residues extracted from natural plants as raw materials, wastes are fully used, resource waste is avoided, the cost is low and the environment is protected. The method is simple in preparing process, is strong in operability and controllability, and facilitates large-scale industrialized production. Moreover, the method capable of turning waste into wealth has an excellent development and application prospect.

Description

technical field [0001] The invention belongs to the field of flavors for tobacco, and in particular relates to a method for preparing fermented flavor-like raw materials by using natural plant extraction residues. Background technique [0002] At present, tobacco flavors can be roughly divided into five categories according to their sources: ① spices from tobacco itself, such as tobacco essential oils, extracts, etc.; ② natural plant flavors from non-tobacco, such as flowers, fruits, roots, Essential oils, extracts, tinctures, etc. extracted from stems and leaves; ③ spices produced by Maillard reaction; ④ spices obtained through biological aroma production; ⑤ monomer spices from artificial synthesis, such as alcohols, aldehydes, ketones, etc. [0003] Aroma production technology by microbial fermentation is an important part of biotechnology. It is an engineering technology that uses the growth and metabolism of microorganisms to produce various aroma substances. With the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12P1/04C12P39/00C12R1/885C12R1/69C12R1/07C12R1/125C12R1/865
Inventor 肖龙恩喻世涛程书锋苗丽坤朱巍
Owner HUBEI CHINA TOBACCO IND