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
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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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