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Biochemical joint preparation method and application of a kind of rose absolute oil

A biochemical and joint preparation technology is applied in the field of biochemical joint preparation of rose absolute oil to achieve the effects of pure aroma, less impurities and strong effect.

Active Publication Date: 2017-12-05
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Applied to reconstituted tobacco leaves to make the color of reconstituted tobacco leaves more natural and uniform, enrich the aroma, reduce irritation and miscellaneous gas, and improve the sensory quality; applied to the atomizer of new tobacco products, enrich the aroma, increase the noble rose fragrance, and improve the tone Tobacco, not yet reported

Method used

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  • Biochemical joint preparation method and application of a kind of rose absolute oil
  • Biochemical joint preparation method and application of a kind of rose absolute oil
  • Biochemical joint preparation method and application of a kind of rose absolute oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A biochemical joint preparation method of rose absolute, comprising the following steps:

[0024] 1) Compound enzyme fermentation: Grind roses into 40-mesh coarse powder with a high-speed pulverizer, put them into an extraction tank, add water with a mass ratio of 1:30, and add compound enzymes according to 0.05% of the mass of roses, and stir evenly , under the natural conditions of 45°C and pH, ferment for 6 hours to obtain rose flower fermentation liquid;

[0025] The compound enzyme is: β-glucosidase (food grade, enzyme activity 1000u / g), amylase (food grade, enzyme activity 100,000u / g), cellulase (food grade, enzyme activity 200,000u / g) g), mixed according to the mass ratio of 3:1:1, accounting for 0.03%, 0.01% and 0.01% of the rose mass respectively;

[0026] 2) Reflux extraction and Maillard reaction: reflux extraction of rose flower fermentation broth at 100°C for 3 hours, at which temperature the enzyme is inactivated; then adjust the pH value to 12, perform M...

Embodiment 2

[0032] A biochemical joint preparation method of rose absolute, comprising the following steps:

[0033] 1) Compound enzyme fermentation: Grind roses into 60-mesh coarse powder with a high-speed pulverizer, put them into an extraction tank, add water with a mass ratio of 1:40, and add compound enzymes according to 0.14% of the mass of roses, and stir evenly , under natural conditions of 50°C and pH, ferment for 8 hours to obtain rose flower fermentation liquid;

[0034] The compound enzyme is: β-glucosidase (food grade, enzyme activity 800u / g), amylase (food grade, enzyme activity 80,000 u / g), cellulase (food grade, enzyme activity 150,000 u / g) g), mixed according to the mass ratio of 5:1:1, accounting for 0.1%, 0.02% and 0.02% of the rose mass respectively;

[0035] 2) Reflux extraction and Maillard reaction: reflux extraction of rose flower fermentation broth at 100°C for 3.5 hours, at which temperature the enzyme is inactivated; then adjust the pH value to 13, carry out Mail...

Embodiment 3

[0041] A biochemical joint preparation method of rose absolute, comprising the following steps:

[0042] 1) Compound enzyme fermentation: Grind roses into 80-mesh coarse powder with a high-speed pulverizer, put them into an extraction tank, add water with a mass ratio of 1:20, and add compound enzymes according to 0.2% of the mass of roses, and stir evenly , under the natural conditions of 55°C and pH, ferment for 12 hours to obtain rose flower fermentation liquid;

[0043] The compound enzyme is: β-glucosidase (food grade, enzyme activity 500u / g), amylase (food grade, enzyme activity 60,000 u / g), cellulase (food grade, enzyme activity 120,000 u / g) g), mixed according to the mass ratio of 2:1:1, accounting for 0.1%, 0.05% and 0.05% of the rose mass respectively;

[0044] 2) Reflux extraction and Maillard reaction: reflux extraction of rose flower fermentation liquid at 100°C for 4 hours, and enzyme inactivation at this temperature; then adjust the pH value to 10, perform Mail...

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Abstract

The invention provides a biochemical joint preparation method and application of absolute rose oil. The preparation method comprises the steps that coarse rose powder is prefermented by beta-glucosidase, amylase and cellulase to generate aroma, reflux extraction is conducted for 3-5 h with an aqueous solution the pH value is regulated to be 9-14, a Maillard reaction is conducted for 3-5 h, suction filtration is conducted, filtrate is retained, an ethanol solution is added into filter residues for secondary reflux extraction, suction filtration is conducted, filtrate is retained, the filtrates obtained in two times of suction filtration are mixed, concentration and alcohol precipitation are sequentially conducted, and a rose extract is obtained; the rose extract is purified through molecular distillation, light components are retained, heavy components are purified through molecular distillation again, the light components are mixed, and the purified absolute rose oil is obtained. The absolute rose oil has purer and richer aroma and fewer impurities, and the irritation is reduced. When the absolute rose oil is applied to reconstituted tobaccos, the color and luster of the reconstituted tobaccos is more natural and uniform, the aroma can be enriched, irritation and offensive odor can be reduced, and the sensory quality can be improved; when the absolute rose oil is applied to a novel tobacco product atomizing agent, the aroma is enriched, the noble rose note is improved, and the tobacco aroma is increased.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a biochemical joint preparation method and application of rose absolute. Background technique [0002] At present, most of the additives used in cigarette products are tobacco and natural plant extracts. These extracts are generally obtained through water, alcohol extraction or molecular distillation. After adding, the improvement of cigarette quality is limited, and there is still a lot of irritation and miscellaneous gas. and other defects. [0003] Rose (scientific name: Rosa rugosa Thunb.), belongs to the Rosa family Rosa plant. When roses are used as economic crops, their flowers are mainly used for food and extraction of rose oil. Rose oil is used in cosmetics, food, fine chemicals and other industries. "Materia Medica Text" said: "Rose, clear but not turbid, harmonious but not violent, softening the liver and refreshing the stomach, dispersing qi and activating ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B15/18C11B9/00C11B9/02C12P19/14C12P19/02
CPCA24B15/18C11B9/0003C11B9/02C11B9/022C11B9/025C11B9/027C12P19/02C12P19/14
Inventor 罗诚浩陈义坤刘冰魏敏齐富友刘华臣
Owner HUBEI CHINA TOBACCO IND
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