The invention discloses a
ficus tikoua bur (
ficus tikoua bur)
fermentation aroma-enhancing preparation method and an
aroma base product, and belongs to the technical fields of natural perfume biological
aroma enhancing, wild and artificially cultivated
plant resource utilization and aroma base preparation. Fresh
ficus tikoua bur (ficus tikoua bur) fruits, pulp,
pomace and whole plants are used as raw materials, two low-temperature
fragrance extraction processes of liquid
fermentation (single-strain deep-layer, double-strain synergism and enzymolysis-
fermentation coupling) and
solid fermentation are designed according to the form /
moisture content of the raw materials, the fermentation temperature in the whole process is smaller than or equal to 30 DEG C, natural microbial strains are adopted for
metabolism and conversion of fragrance precursors, and no
chemical synthesis reagent is adopted. The obtained fermented essence base is free of foreign
flavor and rich in aroma components, the
retention rate of original characteristic aroma is greater than or equal to 92% after the fermented essence base is compounded with the ficus tikoua bur (ficus tikoua bur) natural
essential oil, and a composite essence base with complete
layers can be formed; the essence base / composite essence base can be widely applied to the fields of foods, daily chemicals, fragrances and the like, the addition amount interval of each field is defined, and the essence base is compatible with a base material and does not react with the base material. The process is stable and feasible, is suitable for large-scale production and small-
batch processing, and covers multiple types of raw materials and application scenes.