Preparation method and applications of iris extract

A technology of extract and iris, which is applied in the field of preparation of iris extract, can solve the problems of characteristic aroma masking, high production cost, and large irritation, and achieve the effects of soft smoke, reduced impurities, and improved aroma quality

Inactive Publication Date: 2018-06-15
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural tobacco flavors are popular due to their naturalness, but their preparation methods and processes still have defects such as low extr

Method used

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  • Preparation method and applications of iris extract
  • Preparation method and applications of iris extract
  • Preparation method and applications of iris extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of iris extract, comprising the steps of:

[0027] (1) slice pulverization and incubation fermentation: the iris root slices are pulverized to 40 orders, mixed with water in a mass ratio of 1:10, add citric acid (food grade, accounting for 0.1% of the iris powder mass), add compound biological Preparation β-glucosidase, wall-lyzing enzyme and Lactococcus lactis subsp. 0.3%, the proportion is 1:0.5:0.8), heated to 35°C and stirred evenly, incubated and fermented for 24h to obtain the iris fermented liquid;

[0028] (2) Soxhlet extraction and vacuum freeze-drying: vacuum freeze-dry the iris fermented liquid to obtain the iris fermented product, put it into a microfiltration bag (60 μm in pore size), and reflux extraction with 10% ethanol solution once for 5 hours, and take the filtrate After vacuum freeze-drying, the iris extract of the present invention is obtained.

[0029] The embodiment of the present invention provides a flavoring application o...

Embodiment 2

[0033] A preparation method of iris extract, comprising the steps of:

[0034] (1) slice pulverization and incubation fermentation: the iris root slices are pulverized to 100 orders, mix evenly with water by mass ratio 1:25, add caffeic acid, citrate (food grade, account for 0.5% of iris mass ratio, proportioning 1:0.6), adding compound biological agent β-glucosidase, lysozyme and Lactococcus lactis subsp. 5000u / ml, according to 0.2% of the mass ratio of iris raw materials, the proportion of biological preparations is 1:0.5:0.7 according to the mass ratio), heated to 45 ° C and stirred at a constant speed, incubated and fermented for 36 hours, and obtained iris fermentation broth;

[0035] (2) Soxhlet extraction and vacuum freeze-drying: vacuum freeze-dry the iris fermented liquid to obtain the iris fermented product, put it into a microfiltration bag (pore size is 40 μm), and extract twice by circulating 40% ethanol solution for 4 hours each time , combine the filtrates, and...

Embodiment 3

[0040] A preparation method of iris extract, comprising the steps of:

[0041] (1) Slices are pulverized and incubated and fermented: the iris root slices are pulverized to 200 orders, mixed evenly with water at a mass ratio of 1:50, adding caffeic acid, salicylic acid, citrate (food grade, accounting for 1% of iris mass ratio) %, the mass ratio of the three is 1:2:0.5), adding compound biological agent β-glucosidase, lysozyme and Lactococcus lactis subsp.lactis (food grade, enzyme activity is 10000u / g, 50000u / g and 10000u / ml, according to 0.1% of the mass ratio of iris raw materials, the ratio between the biological preparations is 1:0.6:1.2 according to the mass ratio), heated and stirred evenly, incubated at 45°C for 36h, and then Raise the temperature to 55° C. and ferment for 36 hours to obtain the iris fermented liquid;

[0042] (2) Soxhlet extraction and vacuum freeze-drying: vacuum freeze-dry the iris fermented liquid to obtain the iris fermented product, put it into...

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Abstract

The invention aims to provide a preparation method and applications of an iris extract. The preparation method comprises following steps: slicing and griding an iris root, adding a composite biological preparation to carry out biological conversion and fermentation, freeze-drying the fermentation broth in vacuum to obtain an iris fermentation product, putting the iris fermentation product in a micro-filtration bag, carrying out Soxhlet reflux extraction by a using ethanol solution, freeze-drying the extract in vacuum to obtain the iris extract. The obtained iris extract has few impurities, isrich in aroma types, and has the advantages that the purity of active components such as flavone is high, and the aroma quality is improved. The shortages that the characteristic aroma of an iris extract, which has not been biologically converted and extracted, is prominent and the irritation is fierce are overcome. Moreover, the operation of the technology is simple, the technological conditionsare mild, filtrate can be directly obtained without using time wasting suction filtration, during the technological process, a low temperature is maintained, the aroma generating components and otheractive components of the iris root are well preserved therefore, and the iris extract is applied to conventional cigarettes and novel cigarettes, and can improve the aroma quality, enrich the aroma, increase aged tobacco fragrance, and improve the smoke and taste.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a preparation method and application of an iris extract. Background technique [0002] Flavoring is a key link in the cigarette process, which can improve product style characteristics and improve the sensory quality of cigarettes. At present, tobacco flavors are mainly divided into natural flavors and chemically synthesized flavors that are directly extracted from tobacco or other plants by various separation methods. 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] Iris is a perennial herb distributed in central and southern China. Iris root is the rhizome of Iris tectorum Maxim., which is bitter, sweet, cold in nature and slightly ...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B15/30A24B3/12
CPCA24B3/12A24B15/303C11B9/00
Inventor 魏敏宋旭艳潘曦刘剑峰覃艳东
Owner HUBEI CHINA TOBACCO IND
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