Method for preparing lavender oil through enzymatic curing and application of lavender oil

A technology of lavender oil and lavender, which is applied in the directions of essential oils/fragrances, fat production, fermentation, etc., can solve the problems of characteristic aroma masking, high production cost, and large irritation, and achieve improved taste, coordinated smoke, and reduced irritation Effect

Inactive Publication Date: 2018-07-24
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 extraction rate, high production cost, low purity, more impurities, greater irritation, and characteristic aromas that cover the aroma of tobacco.

Method used

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  • Method for preparing lavender oil through enzymatic curing and application of lavender oil

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Effect test

Embodiment 1

[0020] A method for enzymatically producing fragrance and preparing lavender oil, comprising the steps of:

[0021] (1) Low-temperature ultrasonic pretreatment: Mix the dried lavender flower spikes and water evenly at a mass ratio of 1:10, pour them into a low-temperature ultrasonic extractor at 0°C, ultrasonic frequency 25KHz, ultrasonic power 300W, turn on magnetic stirring, and ultrasonicate for 20 minutes;

[0022] (2) Incubation and fermentation: Pour the lavender flower spike ultrasonic aqueous solution and flower spike residue into the fermentation extraction tank, add maleic acid and caffeic acid (food grade, accounting for 0.2% of the dried flower spike quality of lavender, and the proportioning ratio between them is as follows: The mass ratio is 1:2), adding compound enzyme preparations (β-glucosidase, β-xylosidase, laccase, cellulase, food grade, the enzyme activity is 500u / g, 10000u / g, 10000u / g respectively , 20000u / g, 20000u / g, the ratio between the enzyme prepara...

Embodiment 2

[0026] A method for enzymatically producing fragrance and preparing lavender oil, comprising the steps of:

[0027] (1) Low-temperature ultrasonic pretreatment: Mix the dried lavender flower spikes and water evenly at a mass ratio of 1:15, pour them into a low-temperature ultrasonic extractor, set at 4°C, ultrasonic frequency 25KHz, ultrasonic power 700W, turn on magnetic stirring, and ultrasonicate for 10 minutes;

[0028] (2) Incubation and fermentation: the lavender flower spike ultrasonic aqueous solution and the flower spike residue are poured in the fermentation extraction tank, add maleic acid, citrate, stearic acid (food grade, account for 0.4% of the dried flower spike quality of lavender, between The ratio between them is 1:1:2 according to the mass ratio), adding compound enzyme preparations (β-glucosidase, β-xylosidase, laccase, cellulase, food grade, the enzyme activity is 5000u / g, 2000u / g, 30000u / g, 40000u / g, the ratio between the enzyme preparations is 1:4:2:0.5...

Embodiment 3

[0032] A method for enzymatically producing fragrance and preparing lavender oil, comprising the steps of:

[0033] (1) Low-temperature ultrasonic pretreatment: mix the dried lavender flower spikes and water evenly at a mass ratio of 1:20, pour them into a low-temperature ultrasonic extractor, set at 8°C, ultrasonic frequency 25KHz, ultrasonic power 1300W, turn on magnetic stirring, and ultrasonicate for 5 minutes;

[0034] (2) Incubation and fermentation: Pour the lavender flower spike ultrasonic aqueous solution and the flower spike residue into the fermentation extraction tank, add maleic acid, caffeic acid, salicylic acid, citrate, stearic acid (food grade, accounting for lavender dried flowers) 0.5% of the ear mass, the proportioning ratio is 1:0.5:0.5:1:1 by mass ratio), adding compound enzyme preparations (β-glucosidase, β-xylosidase, laccase, cellulase, Food grade, enzyme activity is divided into 10000u / g, 50000u / g, 50000u / g, 50000u / g, the ratio between enzyme preparat...

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Abstract

The invention provides a preparation method of lavender oil through enzymatic curing and application of the lavender oil. Dried lavender spikes are subjected to low-temperature ultrasonic pretreatmentand acid hydrolysis, and are biologically converted into aroma substances or aroma precursors through a composite enzyme preparation; the aroma substance extraction rate is increased, and the aroma variety is enriched; the prepared lavender oil has fragrant and sweet flower smell, wood smell, fruit smell and ester smell and is cool and refreshing; when being applied to formula tobacco shreds, thelavender oil cooperates with smoke, so that the fragrance is rich and natural; the smoke has a slightly sweet flower smell and fruit smell composite fragrance, to make people feel cool; the irritation is reduced, and the taste is improved; the shortcomings that lavender volatile oil which is not subjected to biological conversion extraction has a too strong and obvious characteristic aroma and isrelatively high in irritation are overcome.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a method for preparing lavender oil by enzyme-catalyzed aroma production and its application. Background technique [0002] At present, with the problems of smoking and health attracting more and more attention, reducing the harmful components in cigarette smoke and developing low-tar cigarettes has become the development direction of the tobacco industry. Flavoring technology 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] Lavender (Lavandula angustifolia Mill.), belonging to the genus Lamiaceae, is native ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/00C11B9/02
CPCC11B9/02C11B9/025C11B9/027C12P1/00
Inventor 魏敏宋旭艳潘曦谢豪陈国平
Owner HUBEI CHINA TOBACCO IND
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