Preparation method of storax oil for improving quality and application thereof

A technology for styrax essential oil and styrax incense, which is applied in the application and preparation of tobacco, essential oils/spices, etc., can solve the problem of low yield of natural extracts and extract-like fragrance products, hindering the application and promotion of biologically produced natural fragrances, and product quality. Instability and other problems, to achieve the effect of increasing natural complexity, reducing irritation, and improving aroma quality

Active Publication Date: 2019-03-29
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of preparing natural flavors by biological aroma production technology, suspension microorganisms are often used for fermentation. This method also has defects such as low yield of natural extracts and extracts, unstable product quality, complicated purification steps, and high costs. Serious It has hindered the application and popularization of natural fragrance produced by biology

Method used

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  • Preparation method of storax oil for improving quality and application thereof
  • Preparation method of storax oil for improving quality and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of preparation method of the styrax sesame oil that improves quality, comprises the steps:

[0037] (1) Raw material pre-treatment: the residue after extracting the resin from Styrax bark is pulverized to 40 mesh powder by pulverizer;

[0038] (2) Activation of microbial strains: the active solid freeze-dried bacterial powder of Saccharomycopsis fibuligera and Raoultella planticola VP4-4 was added to 5 times the mass of sterilized The mass concentration is 5% glucose or fructose solution, placed in a 35 ° C water bath for 30 minutes to activate the microbial strain activation solution, wherein the Raoultella planticola VP4-4 preservation number is CCTCC NO: M2012005, It was preserved in the Chinese Type Culture Collection Center of Wuhan University on January 11, 2012;

[0039] (3) Preparation of immobilized carrier: Wash and dry the tobacco stem, corn cob, and bagasse, process the tobacco stem and corn cob into about 1 cm, mix them with bagasse in a certain pro...

Embodiment 2

[0055] A kind of preparation method of the styrax sesame oil that improves quality, comprises the steps:

[0056] (1) Raw material pre-treatment: the residue after extracting the resin from Styrax bark is pulverized to 80 mesh powder by pulverizer;

[0057] (2) Activation of microbial strains: the active solid freeze-dried bacterial powder of Saccharomycopsis fibuligera and Raoultella planticola VP4-4 was added to 13 times the mass of sterilized The mass concentration is 18% glucose or fructose solution, placed in a 42 ° C water bath for activation for 45 minutes to obtain a microbial strain activation solution, wherein the Raoultella planticola VP4-4 preservation number is CCTCC NO: M2012005, It was preserved in the Chinese Type Culture Collection Center of Wuhan University on January 11, 2012;

[0058] (3) Preparation of immobilized carrier: Wash and dry the tobacco stem, corn cob, and bagasse, process the tobacco stem and corn cob into about 1 cm, mix them with bagasse in ...

Embodiment 3

[0074] A kind of preparation method of the styrax sesame oil that improves quality, comprises the steps:

[0075] (1) Raw material pretreatment: the residue after extracting the resin from Styrax bark, is pulverized to 120 mesh powder by pulverizer;

[0076] (2) Activation of microbial strains: the active solid freeze-dried bacterial powder of Saccharomycopsis fibuligera and Raoultella planticola VP4-4 was added to 20 times the mass of sterilized The mass concentration is 5-30% glucose or fructose solution, placed in a 50 ° C water bath for 30-60 minutes to activate the microbial strain activation solution, wherein the Raoultella planticola VP4-4 preservation number is CCTCC NO: M 2012005, preserved in the Chinese Type Culture Collection Center of Wuhan University on January 11, 2012;

[0077] (3) Preparation of immobilized carrier: Wash and dry the tobacco stem, corn cob, and bagasse, process the tobacco stem and corn cob into about 1 cm, mix them with bagasse in a certain p...

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Abstract

A preparation method of storax oil for improving quality includes: residue, generated after liquidambar orientalis peel is used for squeezing resin, is subjected to incubation hydrolytic fermentationby using composite microorganisms and an enzyme preparation that are adsorbed by tobacco stems, corncobs and tobacco stems; then water vapor distillation is carried out to extract and prepare storax volatile oil. The product has abundant and natural fragrances such as refreshing flower flavor, milk-like flavor, cinnamon oil and cinnamon fragrance, gentle spicy smell, lemon fragrance and the like.The method is reduced in irritation and is improved in perfume quality, is improved in extraction rate, employs low-cost and accessible raw materials and is gentle in technical conditions. The productis applied to cut tobacco and cigarette paper in cigarettes and has abundant and natural fragrances such as refreshing flower flavor, milk-like flavor, cinnamon oil and cinnamon fragrance, gentle spicy smell, lemon fragrance and the like, can reduce irritation and can improve taste.

Description

technical field [0001] The invention relates to the field of cigarette additives, in particular to a preparation method and application of a quality-improved Suhe sesame oil. Background technique [0002] Tobacco additives are additives to improve the physical and chemical properties of tobacco, including flavor essences, humectants, combustion enhancers, anti-mold agents and adsorbents. The production of low-tar cigarettes needs more flavorings to make up for the lack of flavor. The purpose of tobacco product flavoring is to cover up the irritation and miscellaneous gas of natural tobacco, and to enhance or improve its fragrance. Due to its naturalness, safety and natural compound aroma, natural flavors are more catering to consumers' health needs, but they still have low extraction efficiency, many solvent residues, high impurity content, low purity, and high cost due to complicated purification steps. , Some of them have obvious characteristic aroma, which will cause th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B3/12A24B15/24
CPCA24B3/12A24B15/24C11B9/022C11B9/025C11B9/027
Inventor 陈国平张耀华程炳发庞哲李超
Owner HUBEI CHINA TOBACCO IND
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