Method for preparing fermented tobacco dendranthema indicum essential oil

A Shennong fragrant chrysanthemum, fermentation type technology, applied in the direction of essential oil/spice, fat production, etc., can solve the problems of low efficiency and low oil rate, and achieve the effect of simple process, delicate smoke, and increased oral aftertaste.

Inactive Publication Date: 2017-05-31
HUBEI CHINA TOBACCO IND
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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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  • Method for preparing fermented tobacco dendranthema indicum essential oil
  • Method for preparing fermented tobacco dendranthema indicum essential oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of fermented Shennong fragrant chrysanthemum essential oil 1 for tobacco comprises the following steps:

[0028] 1) Weigh Shennong chrysanthemum and crush Shennong chrysanthemum into 80-mesh Shennong chrysanthemum powder, mix Shennong chrysanthemum powder: glucose: water in a weight ratio of 6:2:92 to obtain a mixed solution;

[0029] 2) uniformly mixing Bacillus subtilis, saccharomyces, Aspergillus niger and Trichoderma reesei in a weight ratio of 1:1:2:2 to obtain a fermentation composite bacterium;

[0030] 3) According to the inoculum size of 0.3, inoculate the fermentation compound bacteria into the mixed solution for fermentation. Under the conditions of pH value of 2.5, stirring speed of 250r / min, and ventilation rate of 1VVM, first ferment at 20°C for 5 days, and then in Fermentation at 8°C for 25 days to obtain a fermentation broth;

[0031] 4) Put the fermented liquid obtained in step 3) into a bottle, extract it with a volatile oil ext...

Embodiment 2

[0033] The preparation method of the fermented Shennong fragrant chrysanthemum essential oil 2 for tobacco comprises the following steps:

[0034] 1) Weighing Shennong chrysanthemum and crushing Shennong chrysanthemum into 100-mesh Shennong chrysanthemum powder, mixing Shennong chrysanthemum powder: glucose: water in a weight ratio of 8:2.5:89.5 to obtain a mixed solution;

[0035] 2) uniformly mixing Bacillus subtilis, saccharomyces, Aspergillus niger and Trichoderma reesei in a weight ratio of 1:2:2:2 to obtain a fermentation composite bacterium;

[0036] 3) According to the inoculum size of 0.05, inoculate the fermentation composite bacteria into the mixed solution for fermentation. Under the conditions of pH value of 3, stirring speed of 200r / min, and ventilation rate of 2VVM, first ferment at 20°C for 5 days, and then in Fermentation at 8°C for 25 days to obtain a fermentation broth;

[0037] 4) Put the fermented liquid obtained in step 3) into a bottle, extract it with ...

Embodiment 3

[0039] The preparation method of the fermented Shennong fragrant chrysanthemum essential oil 3 for tobacco comprises the following steps:

[0040] 1) Weighing Shennong Xiangju and crushing Shennong Xiangju into 120 mesh Shennong Xiangju coarse powder, mixing Shennong Xiangju coarse powder: glucose: water in a weight ratio of 9:3:88 to obtain a mixed solution;

[0041] 2) uniformly mixing Bacillus subtilis, Aspergillus niger and Trichoderma reesei in a weight ratio of 3:2:3 to obtain a fermentation composite bacterium;

[0042] 3) According to the inoculum size of 0.1, inoculate the fermentation compound bacteria into the mixed liquid for fermentation. Under the conditions of pH value of 4, stirring speed of 180r / min, and ventilation volume of 3VVM, first ferment at 20°C for 7 days, and then in Fermentation at 10°C for 22 days to obtain a fermentation broth;

[0043] 4) Put the fermented liquid obtained in step 3) into a bottle, extract it with a volatile oil extractor, and se...

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Abstract

The invention discloses a method for preparing fermented tobacco dendranthema indicum essential oil. The method comprises the following steps: weighing dendranthema indicum, crushing the dendranthema indicum into coarse dendranthema indicum powder of 80 to 150 meshes, and preparing a mixed solution from the coarse dendranthema indicum powder, glucose and water; uniformly mixing bacillus subtilis, yeast, aspergillus niger and Trichoderma reesei to obtain a composite zymophyte; inoculating the mixed solution with the composite zymophyte, and performing fermentation to obtain fermentation broth; putting the fermentation broth in a bottle, performing extraction by adopting a volatile oil extractor, performing separation in an oil-water separator, and collecting an obtained oil layer to obtain the fermented tobacco dendranthema indicum essential oil. The method is simple in process and has an industrial application prospect, the raw materials are extremely low in cost and effective, and a novel approach for economical, efficient and high-quality production of a natural tobacco flavor can be provided.

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 Applications(China)
IPC IPC(8): C11B9/02
Inventor 王娜司辉庞登红
Owner HUBEI CHINA TOBACCO IND
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