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A kind of method and its application of biological fermentation preparation lavender absolute oil

A technology of lavender absolute oil and bio-fermentation, which is applied in the preparation of tobacco, application, tobacco, etc., can solve the problems of aftertaste with bitterness, strong irritation, single aroma, etc., and achieve the goal of improving taste, reducing irritation, and increasing extraction rate Effect

Active Publication Date: 2021-01-15
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Overcome the defects that the characteristic aroma of lavender absolute oil prepared without biological fermentation is too single, strong, irritating, and has a bitter aftertaste

Method used

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  • A kind of method and its application of biological fermentation preparation lavender absolute oil
  • A kind of method and its application of biological fermentation preparation lavender absolute oil
  • A kind of method and its application of biological fermentation preparation lavender absolute oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for preparing lavender absolute by biological fermentation, comprising the steps of:

[0027] (1) Low-temperature ultrasonic pretreatment: mix the dried flower spikes of lavender and water evenly at a mass ratio of 1:10, pour them into a microwave extractor for pretreatment, and obtain the mixed material for microwave extraction of flower spikes of lavender;

[0028] Further, the working conditions of the microwave extractor described in step (1) are a temperature of 2°C, a microwave frequency of 2450MHz, a microwave power of 300W, and a time of 12 minutes;

[0029] (2) Incubation and fermentation: the lavender fringe microwave extraction mixture material obtained in step (1) is poured into the fermentation extraction tank together, add malic acid, oxalic acid, citrate, then add compound biological agent and stir evenly, be heated to 36 ℃, incubate and ferment for 3.5 days;

[0030] Described malic acid, oxalic acid, citric acid are food grade, acc...

Embodiment 2

[0039] A preparation method for preparing lavender absolute by biological fermentation, comprising the steps of:

[0040] (1) Low-temperature ultrasonic pretreatment: mix the dried flower spikes of lavender and water evenly at a mass ratio of 1:15, pour them into a microwave extractor for pretreatment, and obtain the mixed material for microwave extraction of flower spikes of lavender;

[0041] Further, the working conditions of the microwave extractor in step (1) are temperature 5°C, microwave frequency: 2450MHz, microwave power 500W, and time 9min;

[0042](2) Incubation and fermentation: the lavender fringe microwave extraction mixture material that step (1) obtains is poured in the fermentation extraction tank together, adds oxalic acid, citrate, maleic acid, then adds compound biological agent and stirs, is heated to 45°C, incubate and ferment for 2.5 days;

[0043] Described oxalic acid, citric acid, maleic acid are food grade, account for 0.24% of the raw material qual...

Embodiment 3

[0052] A preparation method for preparing lavender absolute by biological fermentation, comprising the steps of:

[0053] (1) Low-temperature ultrasonic pretreatment: mix the dried flower spikes of lavender and water evenly at a mass ratio of 1:20, pour them into a microwave extractor for pretreatment, and obtain the mixed material for microwave extraction of flower spikes of lavender;

[0054] Further, the working conditions of the microwave extractor in step (1) are temperature 6°C, microwave frequency: 2450MHz, microwave power 900W, and time 3min;

[0055] (2) Incubation and fermentation: the lavender fringe microwave extraction mixture material that step (1) obtains is poured into the fermentation extraction tank together, add malic acid, oxalic acid, citrate, maleic acid, then add compound biological agent and stir evenly , heated to 52°C, incubated and fermented for 2.5 days;

[0056] Described malic acid, oxalic acid, citric acid, maleic acid are food grade, account fo...

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Abstract

The invention aims to provide a method for preparing lavender absolute oil through biological fermentation and application thereof. The method comprises the steps that a certain proportion of water isadded into a dried lavender spike, microwave pretreatment is carried out, then acid is added for hydrolysis, a compound biological agent is added for incubation and fermentation, then backflow extraction is carried out on ethyl alcohol, a filter screen is used for filtration, a lavender fermentation extracting solution is obtained, after decompression concentration, precipitation and quiescenceare carried out for a night on absolute ethyl alcohol, the precipitate is removed through centrifugation, and the lavender absolute oil is prepared through the biological fermentation. The invention further provides the application of the lavender absolute oil prepared through the biological fermentation in perfuming a cigarette, the lavender absolute oil is in good coordination with the smoke, the cigarette fragrance is clear and rich, the fragrance is natural and abundant, not only does the cigarette have the special fragrance of fresh lavender and wood fragrance, but also the cigarette hascompound bake, chocolate, fruit, sweet aroma and the like; compared with a reference material, the irritation is reduced, the impurities are reduced, no bitter exists; and the defects of too single and strong fragrance, strong irritation and bitter remaining taste of lavender absolute oil without the biological fermentation are overcome.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a method for preparing lavender absolute oil by biological fermentation 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. One of the core technologies of tobacco companies is the unique style of tobacco flavor and fragrance formula. Among them, the natural flavor for tobacco is popular due to its naturalness, but its preparation method and process still have defects such as low extraction rate, high production cost, low purity, more impurities, greater irritation, and characteristic aroma covering the a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B15/30A24B3/12
CPCA24B3/12A24B15/303
Inventor 魏敏宋旭艳李冉庞哲方意
Owner HUBEI CHINA TOBACCO IND
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