Preparation method for angelica sinensis extract with baking fragrance, and application of same

An angelica extract and a technology of angelica, which are applied in the field of preparation of angelica extract to achieve the effects of overcoming turbidity of smoke, improving aroma quality and increasing richness

Inactive Publication Date: 2018-05-08
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 sinensis is crushed at low temperature, the cell wall is broken under pressure, and the complex biological agent is added to biotransform Angelica sinensis. After incubation and transformation for a certain period of time, high temperature and pressure extraction occur at the same time, and the reaction of high temperature pyrolysis and aroma enhancement occurs at the same time, and then the precipitated impurities are removed by low temperature freezing and centrifugation to obtain Angelica extract with roasted aroma, not yet reported

Method used

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  • Preparation method for angelica sinensis extract with baking fragrance, and application of same
  • Preparation method for angelica sinensis extract with baking fragrance, and application of same
  • Preparation method for angelica sinensis extract with baking fragrance, and application of same

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Effect test

Embodiment 1

[0029] A preparation method of angelica sinensis extract with roasted aroma, comprising the steps of:

[0030] (1) Pulverization and wall breaking: put the root of Angelica sinensis into a liquid nitrogen frozen ultrafine pulverizer and pulverize it into ultrafine powder at -2°C, the mesh number is 280 mesh, and mix the ultrafine powder and water at a mass ratio of 1:10 Evenly, pour into a high-pressure extraction tank, pressurize to 31MPa, and extract for 10 minutes;

[0031] (2) Biotransformation: Add lactic acid (food grade, accounting for 1.5% of the raw material quality of Angelica sinensis) in the extraction tank, adjust pH5.0, add compound biological preparation (548-D fusion Lactobacillus weissnerii, β-glucosidase, acid Protease, polysaccharase, food grade, compound biological preparations account for 0.3% of the mass of angelica raw materials, the ratio between them is 1:0.5:0.5:1 by mass, and the enzyme activities are 10,000 u / g and 50,000 u / g respectively u / g, 50,0...

Embodiment 2

[0036] A preparation method of angelica sinensis extract with roasted aroma, comprising the steps of:

[0037] (1) Pulverization and wall breaking: put the root of Angelica sinensis into a liquid nitrogen frozen ultrafine pulverizer and pulverize it into ultrafine powder at 0°C, with a mesh number of 300 mesh, and mix the ultrafine powder and water evenly at a mass ratio of 1:20 , pour it into a high-pressure extraction tank, pressurize to 45MPa, and extract for 7.5 minutes;

[0038] (2) Biotransformation: Add lactic acid (food grade, accounting for 0.5% of the raw material quality of Angelica sinensis) in the extraction tank, adjust pH6.5, add compound biological preparation (548-D fusion Lactobacillus weissnerii, β-glucosidase, acid Protease, polysaccharase, food grade, compound biological preparations account for 0.2% of the mass of angelica raw materials, the ratio between them is 1:0.5:0.5:2 by mass ratio, and the enzyme activities are 1000u / g and 100,000u / g respectively ...

Embodiment 3

[0043] A preparation method of angelica sinensis extract with roasted aroma, comprising the steps of:

[0044] (1) Pulverization and pressure breaking: Put the root of Angelica sinensis in a liquid nitrogen frozen superfine pulverizer and pulverize it into a superfine powder with a mesh number of 320 mesh. Mix the superfine powder and water at a mass ratio of 1:40 Evenly, pour into a high-pressure extraction tank, pressurize to 55MPa, and extract for 5 minutes;

[0045] (2) Biotransformation of compound biological preparations: add lactic 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-glucosidase , acid protease, polysaccharase, and compound biological preparations account for 0.1% of the mass of angelica raw materials. The ratio between them is 1:1:1:0.5 by mass, and the enzyme activities are 500u / g and 100,000u / g respe...

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Abstract

A preparation method for an angelica sinensis extract with baking fragrance, and an application of the same are provided. Angelica sinensis is smashed at low temperature and cell disruption is obtained via pressurization; composite biological agent is added to convert the smashed angelica sinensis; after certain time for incubation and conversion, the angelica sinensis is heated at high temperature, pressurized and then extracted; a high-temperature pyrolysis and fragrance enhancement reaction is generated; settlement impurities are removed via low-temperature refrigeration centrifugal operation;angelica sinensis extract with baking fragrance can be achieved; macromolecule impurities such as protein and polysaccharide can be removed; through composite biological agent conversion and high-temperature and high-pressure pyrolysis reaction, a large amount of aroma components and fragrance precursor can be produced; fragrance quality of the angelica sinensis extractcan be enhanced; rich andnatural fragrance is provided; baking fragrance and medicine fragrance can be cooperated; when applied to formula tobacco fillers, the angelica sinensis extract can be cooperated with smoke smell, and clear cigarette fragrance can be produced and herbal fragrance, baking fragrance and flowering wood fragrance can be cooperated; rich and natural fragrance is provided; and deficiencies of muddy smoke and obvious medicine fragrance of the angelica sinensis extract failing to be biologically converted and reacted via high-temperature and high-pressure pyrolysis can be overcome.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a preparation method and application of an angelica extract with roasted aroma. Background technique [0002] With the improvement of people's health awareness, the contradiction between the low tar of cigarettes and the availability of cigarettes has become increasingly prominent. With the gradual reduction of tar, cigarettes have defects such as weak aroma, lack of fullness, dry smoke, insufficient sweetness, and poor comfort. In order to reduce the irritation of cigarettes when they are smoked, to make the smoke smooth, to supplement the beautiful fragrance, to cover up the miscellaneous gas, and to improve the taste, the technology of flavoring and adding materials is an effective way. At present, 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/24A24B3/12C11B9/00
CPCA24B15/24A24B3/12C11B9/00
Inventor 魏敏宋旭艳李冉潘曦刘剑峰
Owner HUBEI CHINA TOBACCO IND
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