Preparation method and application of fermented angelica extract with sweet aromas

An angelica extract, sweet and fragrant technology is applied in the field of preparation of fermented angelica extract to achieve the effects of improving extraction efficiency, expanding application economic value, and increasing richness

Inactive Publication Date: 2018-02-23
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The root of angelica is crushed at low temperature, the cell wall is broken under pressure, and the compound biological agent is added to biotransform angelica. After incubation and transformation for a certain period of time, the ethanol-water solu

Method used

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  • Preparation method and application of fermented angelica extract with sweet aromas
  • Preparation method and application of fermented angelica extract with sweet aromas
  • Preparation method and application of fermented angelica extract with sweet aromas

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method with a sweet and fragrant fermented Angelica sinensis extract, comprising the steps of:

[0027] (1) Low-temperature ultrafine pulverization and pressurized cell wall breaking: put the root of Angelica sinensis into a liquid nitrogen frozen ultrafine pulverizer at 0°C and pulverize into ultrafine powder with a mesh number of 300, and mix the ultrafine powder and water in a mass ratio of 1: 10 Mix evenly, pour into a high-pressure extraction tank, pressurize to 11MPa, 10min, release the pressure to normal pressure;

[0028] (2) Biotransformation of compound biological preparations: add malic acid (food grade, accounting for 0.1% of the quality of Angelica sinensis raw material) in the extraction tank, adjust pH 6.5, add compound biological preparations (548-D fusion Lactobacillus weissnerii, β-glucoside Enzymes, acid protease, cellulase, and pectinase are all food grade, accounting for 0.1% of the mass of angelica raw materials, the mass ratio is 1:0...

Embodiment 2

[0033] A preparation method with a sweet and fragrant fermented Angelica sinensis extract, comprising the steps of:

[0034](1) Low-temperature ultrafine pulverization and pressurized cell wall breaking: Put the root of Angelica sinensis into a liquid nitrogen freezing ultrafine pulverizer at -2°C to pulverize into ultrafine powder with a mesh number of 320 mesh, and mix the ultrafine powder and water according to the mass ratio 1:20 mix evenly, pour into the high-pressure extraction tank, pressurize to 20MPa, 7min, release the pressure to normal pressure;

[0035] (2) Biotransformation of compound biological preparations: add malic acid (food grade, accounting for 0.2% of the quality of Angelica sinensis raw material) in the extraction tank, adjust pH 6.0, add compound biological preparations (548-D fusion Lactobacillus weissnerii, β-glucoside Enzymes, acid protease, cellulase, and pectinase are all food grade, accounting for 0.2% of the mass of angelica raw materials, the ma...

Embodiment 3

[0040] A preparation method with a sweet and fragrant fermented Angelica sinensis extract, comprising the steps of:

[0041] (1) Low-temperature ultrafine pulverization and pressurized cell wall breaking: Put the root of Angelica sinensis into a liquid nitrogen frozen ultrafine pulverizer at -4°C to pulverize into ultrafine powder with a mesh number of 280 mesh, and mix the ultrafine powder and water according to the mass ratio 1:40 mix evenly, pour into the high-pressure extraction tank, pressurize to 30MPa, 5min, release the pressure to normal pressure;

[0042] (2) Biotransformation of compound biological preparations: add malic acid (food grade, accounting for 0.5% of the quality of Angelica sinensis raw material) in the extraction tank, adjust pH 5.0, add compound biological preparations (548-D fusion Lactobacillus weissnerii, β-glucoside Enzyme, acid protease, cellulase, and pectinase, which account for 0.3% of the quality of Angelica raw materials, are all food grade, w...

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Abstract

The invention relates to a preparation method and application of a fermented angelica extract with sweet aromas. The preparation method comprises the following steps: performing low-temperature pulverization on angelica roots, performing pressurized cell wall breaking, adding a compound biological agent for bioconversion of the angelica, performing incubating conversion for some time, performing programmed pressurization and extraction with an ethanol-water solution, and removing precipitate impurities through high-speed low-temperature refrigerated centrifugation to obtain the fermented angelica extract with sweet aromas. In the fermented angelica extract with sweet aromas, large-molecule irritant substances of the angelica after the bioconversion of the compound biological agent are aroma substances or aroma precursors, and the aroma components thereof are purified with the ethanol-water solution through graduated pressurization and circulated extraction and are purified through high-speed low-temperature refrigerated centrifugation, so that large-molecule impurities such as proteins, polysaccharides and the like are reduced, the total aroma amount and the aroma variety of the angelica extract are increased, the quality of the angelica extract is improved, the aromas are more abundant and natural, and natural complex sweet aromas and medicine aromas are combined. When being used in a tobacco shred formula, the fermented angelica extract coordinates with smoke to send out clear tobacco aromas, the aromas are abundant and natural and are natural complex ones combining the sweet aromas and the medicine aromas, and the irritation and the offensive odor are reduced. Thus, the defects of the angelica extract not subjected to bioconversion and extraction, such as being turbid in smoke, being obvious in medicine aromas and being high in irritation, are overcome.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a preparation method and application of a sweet-flavored fermented angelica extract. Background technique [0002] At present, it is an effective way to solve the contradiction between the low tar of cigarettes and the availability of cigarettes for smoking. Natural tobacco flavors are popular due to their naturalness, but their preparation methods and processes still have defects such as low extraction rate, high production cost, low purity, more impurities, greater irritation, and characteristic aromas that cover tobacco aromas. [0003] Angelica (Radix Angelicae Sinensis), also known as Qingui, Yungui, etc. At present, the medicinal material Angelica sinensis refers to the root of the Umbelliferae plant Angelica sinensis. The composition of Angelica sinensis is quite complicated, and it can be roughly divided into two parts: one part is fat-soluble substances (ange...

Claims

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Application Information

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IPC IPC(8): C11B9/00B01D11/02A24B3/12
CPCA24B3/12B01D11/0288C11B9/00
Inventor 魏敏宋旭艳潘曦郭国宁庞哲
Owner HUBEI CHINA TOBACCO IND
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