Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chrysanthemum morifolium essential oil preparation method for improving aroma quality by enzymatic aroma enhancement and application

A technology of volatile oil and Chrysanthemum chrysanthemum, applied in the field of tobacco additives, to achieve the effects of overcoming irritation, improving aroma quality, and easy operation of process conditions

Inactive Publication Date: 2017-07-25
HUBEI CHINA TOBACCO IND
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the prior art, chrysanthemum chrysanthemum flowers are pretreated with compound fermentation of β-glucosidase and flavor protease to decompose, degrade, and transform macromolecular substances in the cell walls of chrysanthemum chrysanthemum flowers, improve the aroma quality of chrysanthemum chrysanthemum volatile oil, and add flavor to cigarettes. Improve the aroma and taste of smoke, which has not been reported yet

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chrysanthemum morifolium essential oil preparation method for improving aroma quality by enzymatic aroma enhancement and application
  • Chrysanthemum morifolium essential oil preparation method for improving aroma quality by enzymatic aroma enhancement and application
  • Chrysanthemum morifolium essential oil preparation method for improving aroma quality by enzymatic aroma enhancement and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of Chrysanthemum chrysanthemum volatile oil that enhances fragrance by enzymatic enhancement, comprising the following steps:

[0020] (1) Mix Hangbai chrysanthemum with water at a mass ratio of 1:25, adjust the pH to 4, add food-grade 95% ethanol with 3% of the total mass of the mixture, equilibrate at 35°C for 10 minutes, add the mass ratio of Hangbai chrysanthemum 0.1% compound enzyme (, mix well and keep stirring, incubate at 35°C for 12 hours, the compound enzyme is composed of β-glucosidase and flavor protease in a mass ratio of 1:1;

[0021] (2) The volatile oil was extracted by steam distillation for 5 hours, and the obtained yellow oily substance was the volatile oil of Chrysanthemum chrysanthemum that was enzymatically enhanced to improve the aroma quality.

[0022] The β-glucosidase is food grade, and the enzyme activity is 10000u / g.

[0023] The flavor protease is food grade, and the enzyme activity is 30,000 u / g.

[0024] The ethanol ...

Embodiment 2

[0028] A preparation method of Chrysanthemum chrysanthemum volatile oil that enhances fragrance by enzymatic enhancement, comprising the following steps:

[0029] (1) Mix the white chrysanthemum powder with water at a mass ratio of 1:35, adjust the pH to 5.2, add food-grade 95% ethanol with a total mass of 4.5% of the mixture, balance at 40°C for 20 minutes, and add the white chrysanthemum powder The compound enzyme with a mass ratio of 0.3% is mixed evenly, stirred continuously, and incubated at 40°C for 18 hours. The compound enzyme is composed of β-glucosidase and flavor protease at a mass ratio of 0.5:1;

[0030] (2) volatile oil was extracted by steam distillation for 6 hours, and the yellow oily matter of gained was the volatile oil of Chrysanthemum chrysanthemum enzymatically produced;

[0031] The β-glucosidase is food grade, and the enzyme activity is 5000u / g.

[0032] The flavor protease is food grade, and the enzyme activity is 20,000 u / g.

[0033] The above-menti...

Embodiment 3

[0035] A preparation method of Chrysanthemum chrysanthemum volatile oil that enhances fragrance by enzymatic enhancement, comprising the following steps:

[0036] (1) Mix the white chrysanthemum powder and water at a mass ratio of 1:45, adjust the pH to 6, add food-grade 95% ethanol with 6% of the total mass of the mixture, balance at 48°C for 30 minutes, and add the white chrysanthemum powder The compound enzyme (beta-glucosidase, flavor protease) with a mass ratio of 0.3% was mixed evenly, kept stirring, and incubated at 48°C for 32 hours. : 0.5 composition;

[0037] (2) Steam distillation 12 hours extracts volatile oil, and gained yellow oily matter is the volatile oil of enzymatically producing fragrant Chrysanthemum chrysanthemum;

[0038] The β-glucosidase is food grade, and the enzyme activity is 1000u / g.

[0039] The flavor protease is food grade, and the enzyme activity is 10,000 u / g.

[0040] The above-mentioned chrysanthemum chrysanthemum volatile oil is flavored...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a chrysanthemum morifolium essential oil preparation method for improving aroma quality by enzymatic aroma enhancement. Particularly, chrysanthemum morifolium is fermented and pretreated by compound enzyme (beta-glucosidase and flavourzyme), and is decomposed and degraded, macromolecular substances of cytoderm of the chrysanthemum morifolium are transformed, lots of aroma substances are released in an aqueous solution, the aqueous solution is distilled with vapor to extract chrysanthemum morifolium essential oil, the aroma quality of the chrysanthemum morifolium essential oil is improved by compound enzymatic aroma enhancement, fragrance is enriched, the chrysanthemum morifolium essential oil has compound fragrance of chrysanthemum morifolium and rose, and a user has sweetness and slight cooling feeling on the throat; and the chrysanthemum morifolium essential oil is added in cigarettes for improve fragrance of the cigarettes, the aroma quality and the taste of smoke are improved, stimulation is reduced, smoke is softened, and the fragrance of the cigarettes is abundant.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a method for preparing volatile oil of chrysanthemum chrysanthemum for enzymatic aroma enhancement and aroma quality improvement and its application. Background technique [0002] Tobacco flavoring is a product that appears along with the development of the cigarette industry, and is the crystallization of high, refined and new technology. Improving the safety of cigarettes and reducing the amount of tar in smoke and other harmful components in smoke is an important direction of research on Chinese-style cigarettes. However, many aroma substances in tobacco are present in the tar. With the reduction of the amount of tar, the taste of the cigarette becomes lighter, the aroma weakens, and the cigarette product loses its original style, which is difficult to be accepted by consumers. Therefore, while reducing cigarette tar, increasing and improving smoke concentration and...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B3/12A24B15/20
CPCA24B3/12A24B15/20C11B9/02C11B9/027
Inventor 魏敏陈义坤宋旭艳潘曦罗诚浩李冉李超
Owner HUBEI CHINA TOBACCO IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com