Preparation method and application of biologically-fermented Chinese angelica root oil

A technology of biological fermentation and angelica oil, which is applied in the fields of application, preparation of tobacco, and fat production, etc., to achieve the effects of wide sources, less impurities, and low cost

Inactive Publication Date: 2018-05-01
HUBEI CHINA TOBACCO IND
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] It has not been seen yet. Angelica root is ultrafinely pulverized at low temperature, pressurized to break the wall, added with compound biological preparations for compound hydrolysis and fermentation, steam distillation to extract Angelica volatile oil A, and the filter residue obtained by

Method used

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  • Preparation method and application of biologically-fermented Chinese angelica root oil
  • Preparation method and application of biologically-fermented Chinese angelica root oil
  • Preparation method and application of biologically-fermented Chinese angelica root oil

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1

[0024] A method for preparing bio-fermented angelica oil includes the following steps:

[0025] (1) Low-temperature ultra-fine pulverization and pressurized wall breaking: Put the root of Angelica sinensis into a liquid nitrogen freezing ultra-fine pulverizer and pulverize into ultra-fine powder at a temperature of -4°C and a mesh size of 200 meshes. The mass ratio of 1:15 is added to the pressurized extraction tank, stirred evenly, and pressurized 5Mpa for 20min;

[0026] (2) Hydrolysis and fermentation: adding acetic acid (0.3% of the weight of Angelica superfine powder), compound biological preparation (0.27% of the weight of Angelica superfine powder, Bacillus inulinus powder, β-glucosidase powder, ligninase Powder accounted for 0.15%, 0.06%, 0.06%, food grade, the enzyme activities of β-glucosidase and ligninase were 2000u / g and 100,000u / g respectively) Mix and stir evenly, heat to 35℃, incubate Fermentation for 12h;

[0027] (3) Preparation of fermented ange...

Example Embodiment

[0032] Example 2

[0033] A method for preparing bio-fermented angelica oil includes the following steps:

[0034] (1) Low-temperature ultrafine pulverization and pressurized wall breaking: Put the root of Angelica sinensis into a liquid nitrogen freezing ultrafine pulverizer and pulverize into ultrafine powder at a temperature of 0°C, with a mesh number of 250 meshes. The powder and water are in a mass ratio of 1: 20. Add to the pressurized extraction tank, stir evenly, pressurize 10MPa for 15min;

[0035] (2) Hydrolysis and fermentation: adding acetic acid (0.6% by weight of Angelica superfine powder), compound biological preparation (by 0.24% by weight of Angelica superfine powder, Bacillus inulinus powder, β-glucosidase powder, ligninase Powder accounted for 0.08%, 0.08%, 0.08%, food grade, β-glucosidase, ligninase enzyme activities were 1000u / g, 150,000u / g) Mix and stir evenly, heat to 40℃, incubate 36h fermentation;

[0036] (3) Preparation of fermented angelica volatile oil A...

Example Embodiment

[0041] Example 3

[0042] A method for preparing bio-fermented angelica oil includes the following steps:

[0043] (1) Low-temperature ultra-fine pulverization and pressurized wall breaking: Put the root of Angelica sinensis into a liquid nitrogen freezing ultra-fine pulverizer and pulverize into ultra-fine powder at a temperature of 2°C and a mesh size of 280 meshes. The ratio of powder to water is 1: 30. Add to the pressurized extraction tank, stir evenly, pressurize 20MPa for 10min;

[0044] (2) Hydrolysis and fermentation: adding acetic acid (1.0% of the weight of Angelica superfine powder), compound biological preparation (0.18% of the weight of Angelica superfine powder, Bacillus inulinus powder, β-glucosidase powder, ligninase Powder accounted for 0.06%, 0.06%, 0.06%, food grade, β-glucosidase, ligninase enzyme activities were 5000u / g, 200,000 u / g) Mix and stir, heat to 42℃, incubate Fermentation for 60h;

[0045] (3) Preparation of fermented angelica volatile oil A by steam ...

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Abstract

The invention aims to provide a preparation method and application of biologically-fermented Chinese angelica root oil. The preparation method comprises the following steps: performing superfine grinding on Chinese angelica root at a low temperature; performing wall breaking under increased pressure; adding a composite biological preparation for performing composite hydrolysis and fermentation; extracting fermented Chinese angelica root volatile oil A by means of water vapor distillation; performing suction filtration; adding filter residue into ethyl acetate, and heating and pressurizing to perform circular extraction of the Chinese angelica root oil; performing suction filtration and concentration, and removing a solvent to obtain Chinese angelica root oil B; compounding the Chinese angelica root oil A and the Chinese angelica root oil B to obtain the biologically-fermented Chinese angelica root oil. The biologically-fermented Chinese angelica root oil has the advantages of naturallycompounding natural smell such as the medicinal smell and of the Chinese angelica root and fresh fruit smell, lowering irritation and improving the fragrance quality, along with higher free radial scavenging capability and high oxidation resistance. When the biologically-fermented Chinese angelica root oil is applied to cigarettes, the biologically-fermented Chinese angelica root oil has abundantand natural fragrance, medicinal smell, fresh smell, fruit smell and fermentation smell, is coordinated with smoke, makes the smoke smell become clear, has the effects of resisting inflammation, relieving pain and asthma, improving laryngeal comfort degree, and overcomes the defects of over-strong medicinal smell, higher irritation and presence of offensive odor in the Chinese angelica root.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a preparation method and application of biologically fermented angelica oil. Background technique [0002] Flavors and fragrances play a key role in the formation of aroma and taste characteristics of Chinese-style cigarettes. However, as far as the current production practice is concerned, the basic theoretical research on flavors and fragrances, which is the core technology of cigarette manufacturing, is still relatively weak, especially for cigarette companies, which are more based on the deployment and combination of existing flavors and fragrances products, which are manifested as flavoring. The pertinence and controllability of feeding technology is not high. At present, flavor and fragrance products are still lacking in the organic combination with cigarette raw materials, technology, and product intrinsic quality, which is reflected in the development and appli...

Claims

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Application Information

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IPC IPC(8): C11B9/02A24B15/26A24B3/12
CPCA24B3/12A24B15/26C11B9/02C11B9/025C11B9/027
Inventor 魏敏宋旭艳潘曦刘剑峰李冉
Owner HUBEI CHINA TOBACCO IND
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