CN103045359A - Microbial fermentation method for promoting iris japonica dry piece to rapidly generate fragrance - Google Patents
Microbial fermentation method for promoting iris japonica dry piece to rapidly generate fragrance Download PDFInfo
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- CN103045359A CN103045359A CN2012104322486A CN201210432248A CN103045359A CN 103045359 A CN103045359 A CN 103045359A CN 2012104322486 A CN2012104322486 A CN 2012104322486A CN 201210432248 A CN201210432248 A CN 201210432248A CN 103045359 A CN103045359 A CN 103045359A
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Abstract
The invention discloses a microbial fermentation method for promoting iris japonica dry piece to rapidly generate fragrance, and belongs to a method for fermenting fragrant plant capable of being aged and generating fragrance. The method comprises the following steps of: mixing 1 percent by weight of strains and iris japonica dry powder to be fermented and 0.01-0.1 percent by weight of a catalyst and the iris japonica dry powder to be fermented by using the pulverized iris japonica dry piece which is naturally fermented for 3-5 years and have good fragrance as strains and using nitrite as the catalyst; and filling the mixed components into a bag to ferment for 15-30 days at the temperature of 30-50 DEG C and the humidity of less than 95 percent. By the method, the aging and fragrance generation time of roots and stems of the iris japonica are shortened, and the production cost of an iris japonica extract is obviously reduced.
Description
Technical field
Fragrant fermentation process is given birth in the ageing that the invention belongs to spice berry, is specifically related to the catalystic, fermentative method of iris ageing.
Background technology
The extract of iris comprises medicinal extract, congealed fat, Methylionone etc., is medicine intermediate, also is precious spices, in medicine and spices and essence industry wide application and market outlook is arranged.The underground rhizome of the iris in 2～3 years of growth is washed, cuts into slices, dries rear packing, the ageing flavor formation of storing 3～5 years in dry ventilation is to make the grape glucoside compound (glycoside) in the iris to decompose, the materials such as Methylionone of violet incense dissociate, for after wet distillation produce yellow flag oil, be the iris congealed fat, or solvent is produced medicinal extract condition is provided.But fragrant traditional technology is given birth in ageing in 3～5 years, and the time is very long, cause especially easily the iris sheet infested, go mouldy, storage space and fund are taken in a large number simultaneously, have formed the maximum bottleneck that the iris extract is produced.Development along with biotechnology, the report that shortens this loaded down with trivial details, time-consuming ripening stage by biological method is more and more, 1989, Belcour removes the iris rhizome to mud, alcohol immersion 30s with 70%, be cut into the fragment of 0.5g/ sheet, place the nutrient broth of 10ml in 27 ℃ of cultivations 15 days, adopt the flat band method separation and purification to obtain Serratia Liquefaciens bacterium.Subsequently the substratum of the iris powder of 5g and 250ml is placed the bottle of 500ml, in 115 ℃ of sterilization 30min, add after the cooling in the substratum that 30mL is comprised of the Serratia Liquefaciens bacteria suspension of peptone, extractum carnis, yeast extract, inorganic salt and 1.5mL, cultivate a week at 25 ℃ of shaking tables; Detect through GC and GC/MS, obtained the Methylionone of high-content.1991, the bio-transformation that the Gil discovery can realize the rhizomatic lipophilic extract of iris with fungi or the peroxide enzyme of Botryonia genus, but inversion quantity is lower.Professor Zhang Lingqi of Yunnan University separates from the iris rhizome and has obtained Rhizopus oryzae and aspergillus niger, produces Methylionone by liquid shaking bottle fermentation and solid fermentation and has obtained certain achievement, compares with Traditional Method, and its time lacks, and absolute oil and congealed fat yield are higher.But biological fermentation process needs the stable bacterial classification of separation screening and still is in laboratory stage, remains to be further developed.1999, Yang Min studied take the fresh rhizome of iris as raw material, made the technique of Methylionone product through extraction, oxidation, column chromatography for separation, with chemical process direct production Methylionone product from the bright root of fresh iris, had shortened natural ageing fermentation period.But above method all is difficult to carry out industrial applications.
Summary of the invention
The object of the invention is to utilize ageing to give birth to the fungi that fragrant iris rhizome is produced, by biological fermentation, accelerate the iris rhizome and give birth to fragrantly, shorten the ageing of iris rhizome and give birth to the fragrant time, thus reduce the iris extract production cost, enhance productivity.
Purpose of the present invention is achieved by the following technical programs:
Pulverize as bacterial classification without mould mark and living fragrant good iris dry plate with spontaneous fermentation 3～5 years, surface, with the nitrite behind the porphyrize as catalyzer, and with iris dry plate pulverizing to be fermented, by bacterial classification and iris dry powder weight ratio to be fermented be 1%, catalyzer and iris dry powder weight ratio to be fermented be 0.01%～0.1%, bacterial classification and catalyzer and iris dry powder to be fermented are mixed with the siccative form, the gunnysack of packing into is tightened, and 30～50 ℃ of temperature, humidity was greater than 95% time continuing fermentation 15～30 days.
The iris dry plate to be fermented of indication is that digestion time is 0～3 year iris dry plate in the described method.
The nitrite as catalyzer of indication is NaNO in the described method
2Or KNO
2In a kind of.
The gunnysack volume of indication is for filling the iris dry powder of 2～6kg in the described method, and consistent with the Intake Quantity of every batch of gunnysack, every layer of tiling one deck placed on the pallet of fermenting house, leaves the space between the gunnysack in order to air flowing.
More than iris dry plate to be fermented refers to pending iris dry plate fresh or the short not yet living perfume of digestion time.
Compare with present method that other shortens the ripening stage, the invention has the beneficial effects as follows:
The present invention is take the iris dry plate as raw material, directly utilize ageing to give birth to the endogenetic fungus of fragrant iris rhizome self-sow, under cited temperature, humidity condition, the catalysis endogenetic fungus, obtain that through fermentation in 15～30 days the iris powder of obvious Methylionone fragrance is arranged, and the aroma component of the iris powder that obtains is slightly high or consistent with the aroma component that natural aging method obtains.Iris dry powder after the fermentation is used for wet distillation iris congealed fat, or for solvent extraction medicinal extract, iris congealed fat according to wet distillation detects analytical proof through gas chromatograph, and the fragrance of the iris extract that the inventive method obtains, γ-Methylionone content and the iris congealed fat characteristic chicken flavor in 3～4 years of natural ageing are basically identical.
The easy easy control of the present invention, once can process the ton raw material, transformation efficiency is higher and reliable and stable, realize the suitability for industrialized production of the fast fast-growing perfume (or spice) of iris with low cost, the very long fermenting process in 3～5 years was foreshortened in one month, greatly shorten the ageing of iris rhizome and give birth to the fragrant time, reduced significantly the production cost of iris extract, improved production efficiency.
Description of drawings
Fig. 1 is the GC figure of distillation congealed fat after the fresh Iris rhizome making beating.
Fig. 2 is the GC figure for preparing distillation congealed fat behind the fresh Iris rhizome with the inventive method.
Fig. 3 is that the GC of distillation congealed fat schemed after spontaneous fermentation 3～4 years, living fragrant good iris dry plate were pulverized.
Fig. 4 is spontaneous fermentation 1 year, does not have aromatic iris dry plate to pulverize the GC figure of rear distillation congealed fat.
Fig. 5 be with the inventive method prepare spontaneous fermentation 1 year, do not have a GC figure of distillation congealed fat behind the aromatic iris dry plate.
Embodiment
Embodiment 1:
Fresh Iris rhizome 10kg.Wherein, take out and dry, pulverize after fresh Iris rhizome 8kg cuts into slices, from iris rhizome powder, take out 2kg again, with 20g spontaneous fermentation 3 years, living fragrant good iris dry powder and the NaNO of 1g porphyrize
2Powder mixes, and puts into fermenting house, and 37 ℃ of temperature controls keep humidity〉95%, ferment 30 days, distillation method is distilled in the iris powder water after the fermentation, and the congealed fat that distills out is checked with GC, the results are shown in Figure 2, table 1; Other takes out fresh Iris rhizome 2kg pulverizer pulping, distillation method distillation in the water, and the congealed fat that distills out is checked with GC, the results are shown in Figure 1, table 1.
Standard is in contrast taken from right fermentation 3～5 years, is given birth to fragrant good iris dry plate and pulverize, and gets distillation method distillation in the 2kg water, and the congealed fat that distills out is checked with GC, the results are shown in Figure 3, table 1.It is qualified that Fig. 3 standard is assert through external client.
GC is that English gas chromatography gas-chromatography is called for short.
Table 1 the inventive method and natural fermentating method are processed the GC trace analysis of iris rhizome
| ? | Fig. 1 | Fig. 2 | Fig. 3 | Brief summary |
| Compare with the spectrum peak of Fig. 3 | Single, without the Methylionone peak | Unanimously | Standard model | Fig. 2 is without assorted peak |
| Fragrance | Jerky, without fragrant | Violet incense | Violet incense | Fig. 2 fragrance just |
| γ-Methylionone content % | 0.8034 | 7.5247 | 7.0569 | The requirement of Fig. 2 conformance with standard |
Table 1 shows: the congealed fat Methylionone that the fresh iris of straight run distillation obtains seldom, without fragrance; And it is slightly higher or consistent than the iris extract in 3～5 years of spontaneous fermentation by ferment fragrance, the physical and chemical index of the congealed fat that distillation obtains behind the fresh iris of the present invention.
Embodiment 2:
Take from right fermentation 1 year, give birth to fragrant iris dry plate 4kg pulverizing, wherein, get 2kg, with 20g spontaneous fermentation 3 years, living fragrant good iris dry powder and the NaNO of 0.5g porphyrize
2Powder mixes, and puts into fermenting house, and 30 ℃ of temperature controls keep humidity〉95%, fermented 15 days, distillation method distillation in the iris powder water after the fermentation, the congealed fat that distills out is checked with GC, the results are shown in Figure 5; Other gets above with batch spontaneous fermentation 1 year, living fragrant iris dry plate 2kg, the distillation of employing water distillation method, and the congealed fat that distills out is checked with GC, the results are shown in Figure 4, table 2.
Equally, with Fig. 3 standard in contrast, as shown in table 2 below.
Table 2 the inventive method and natural fermentating method are processed the GC trace analysis of iris dry plate
| ? | Fig. 4 | Fig. 5 | Fig. 3 | Brief summary |
| Compare with the spectrum peak of Fig. 3 | Peak shape is consistent | Peak shape is consistent | Standard model | Fig. 4,5 is all without assorted peak |
| Fragrance | Fragrance is very weak | Violet incense | Violet incense | Fig. 4 fragrance just |
| γ-Methylionone content % | 3.1248 | 7.5247 | 7.0569 | The requirement of Fig. 5 conformance with standard |
Table 2 shows: straight run distillation spontaneous fermentation 1 year, and the congealed fat fragrance that living fragrant iris dry plate obtains is very weak; And it is slightly higher or consistent than the iris extract in 3～5 years of spontaneous fermentation by ferment fragrance, the physical and chemical index of the congealed fat that rear distillation obtains of the present invention.
Embodiment 3:
With spontaneous fermentation 3～5 years; the surface is without mould mark and give birth to fragrant good iris dry plate pulverizing as bacterial classification; with the nitrite behind the porphyrize as catalyzer; and with iris dry plate pulverizing to be fermented; be 1% by bacterial classification and iris dry powder weight ratio to be fermented; catalyzer is 0.01% with iris dry powder weight ratio to be fermented; bacterial classification and catalyzer and iris dry powder to be fermented are mixed with the siccative form; the gunnysack of the iris dry powder that can fill 5kg of packing into is tightened; Intake Quantity with every batch of gunnysack is consistent; every layer of tiling one deck placed on the pallet of fermenting house; leave the space between the gunnysack in order to air flowing; 40 ℃ of temperature; humidity is greater than 95% time continuing fermentation 30 days, to carry out the mass-producing fermentation.
Claims (5)
1. microbial fermentation processes that promotes the fast fast-growing perfume (or spice) of iris dry plate, it is characterized in that with spontaneous fermentation 3～5 years, the surface is without mould mark and give birth to fragrant good iris dry plate pulverizing as bacterial classification, with the nitrite behind the porphyrize as catalyzer, and with iris dry plate pulverizing to be fermented, be 1% by bacterial classification and iris dry powder weight ratio to be fermented, catalyzer is 0.01%～0.1% with iris dry powder weight ratio to be fermented, bacterial classification and catalyzer and iris dry powder to be fermented are mixed with the siccative form, the gunnysack of packing into is tightened, 30～50 ℃ of temperature, humidity was greater than 95% time continuing fermentation 15～30 days.
2. method according to claim 1 is characterized in that iris dry plate to be fermented is that digestion time is 0～3 year iris dry plate.
3. method according to claim 1 and 2 is characterized in that the nitrite as catalyzer is NaNO
2Or KNO
2In a kind of.
4. method according to claim 1 and 2 is characterized in that the gunnysack volume for filling the iris dry powder of 2～6kg, and is consistent with the Intake Quantity of every batch of gunnysack, and every layer of tiling one deck placed on the pallet of fermenting house, leaves the space between the gunnysack in order to air flowing.
5. method according to claim 3 is characterized in that the gunnysack volume for filling the iris dry powder of 2～6kg, and is consistent with the Intake Quantity of every batch of gunnysack, and every layer of tiling one deck placed on the pallet of fermenting house, leaves the space between the gunnysack in order to air flowing.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462689A (en) * | 2015-11-17 | 2016-04-06 | 鹰潭中投科技有限公司 | Method for preparing essence by using aspergillus niger biotransformation of ionone compound |
| CN108236127A (en) * | 2018-01-10 | 2018-07-03 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications for cigarette iris extract of fermenting |
Citations (2)
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| CN1225627A (en) * | 1997-04-30 | 1999-08-11 | 吉沃丹－鲁里国际公司 | Process for producing irones |
| CN102551192A (en) * | 2012-01-20 | 2012-07-11 | 湖北中烟工业有限责任公司 | Method for preparing camphor tree leaf tobacco flavor |
-
2012
- 2012-11-02 CN CN2012104322486A patent/CN103045359A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1225627A (en) * | 1997-04-30 | 1999-08-11 | 吉沃丹－鲁里国际公司 | Process for producing irones |
| CN102551192A (en) * | 2012-01-20 | 2012-07-11 | 湖北中烟工业有限责任公司 | Method for preparing camphor tree leaf tobacco flavor |
Non-Patent Citations (2)
| Title |
|---|
| 张玲琪等: "对鸢尾新鲜根状茎发酵生香的微生物研究", 《云南大学学报(自然科学版)》 * |
| 郭仕平等: "真菌发酵新鲜香根鸢尾根状茎产鸢尾香料研究", 《烟草科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462689A (en) * | 2015-11-17 | 2016-04-06 | 鹰潭中投科技有限公司 | Method for preparing essence by using aspergillus niger biotransformation of ionone compound |
| CN108236127A (en) * | 2018-01-10 | 2018-07-03 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications for cigarette iris extract of fermenting |
| CN108236127B (en) * | 2018-01-10 | 2020-10-13 | 湖北中烟工业有限责任公司 | Preparation method and application of iris extract for fermented cigarettes |
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Application publication date: 20130417 |