CN106474020A - A kind of Lavender perfume and preparation method thereof - Google Patents
A kind of Lavender perfume and preparation method thereof Download PDFInfo
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- CN106474020A CN106474020A CN201510523277.7A CN201510523277A CN106474020A CN 106474020 A CN106474020 A CN 106474020A CN 201510523277 A CN201510523277 A CN 201510523277A CN 106474020 A CN106474020 A CN 106474020A
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Abstract
The invention discloses a kind of Lavender perfume and preparation method thereof, is made using Lavender, Moschus, 95% top grade glutinous rice edible alcohol, pure water, with the fragrant prominent, lasting of lavender persistently, improve the purpose of social life grade.
Description
Technical field
The present invention relates to the technical field of all natural perfume, espespecially a kind of Lavender perfume and preparation method thereof.
Background technology
Country's perfume typically all adopts compound essence to prepare at present, fragrance is mainly by cyclamen aldehyde, n-octaldehyde, dihydro jasmone, cyclopentadecanone, geranyl acetate, the modulation of the proportionings such as santalyl acetate is formed, and these are by synthesizing aldehyde, ketone, the simulation fragrance that esters are prepared is non-natural flower aroma, these chemical fragrance can make some people feel pungent dizzy and conflict, in addition spray it and also there is allergy and the negative interaction unfavorable to health, although compound essence low cost, but widen the class with world-renowned perfume, and there is the natural fragrance of a flower using the perfume of plant fragrance essential oil, composition is more healthy, safer, the grade of General Promotion social life.
Content of the invention
A kind of Lavender perfume and preparation method thereof, is made using Lavender, Moschus, 95% top grade glutinous rice edible alcohol, pure water, with lavender is fragrant prominent, lasting persistently, improve the purpose of social life grade.
To achieve these goals, the technical solution of the present invention is：A kind of Lavender perfume component：Lavender 15.5%～17.0%, Moschus 1.0%～1.5%, 95% top grade glutinous rice edible alcohol（BG384-81）65.0%～67.0%, pure water（TDS<10ppm）15.0%～18.0%.
Preparation process is as follows：
(1) alcohol ageing：In 95% top grade glutinous rice edible alcohol（BG384-81）In be put into Lavender 3.0%, Moschus 0.3%, stir 15～30min with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing at 15 DEG C is placed 3 months；
(2) spices is mixed and is aged：After remaining Lavender, Moschus are mixed, 95% top grade glutinous rice edible alcohol is added（BG384-81）6.0%, 15～30min is stirred with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing ageing one month at 15 DEG C；
(3) mix：Mixing spices after alcohol after ageing, ageing and pure water are mixed in proportion, 15～30min is stirred with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing ageing at 15 DEG C, the impurity allowed in Moschus is fully precipitated, to reach the clarity of liquid, in aging period, the fragrance of lavender perfume switchs to fine and smooth soft, digestion time three months by coarse gradually；
(4) cool down：Mixed liquor is placed in -5 DEG C of freezings, insoluble wax in spices is precipitated out；
(5) filter：Using filter press, and super-cell is added with adsorption precipitation particulate, prevent precipitate occlusion filter cloth duct, perfume is cooled to 0～3 DEG C after filter aid is added, and this temperature is maintained when filtering, sediment recovers to room temperature after filtering, then it is Clear ＆ Transparent to reach perfume through a fine-mesh cloths filtration；
(6) mix colours：Perfume color is modulated according to market demand oil-based liquid food grade pigment；
(7) bottle：Finished product perfume is loaded in the glass scent flask of customization, 10～15% spaces of bottle volume are reserved, prevent from being expanded and breaking bottle.
After Lavender in Lavender perfume of the present invention is mixed and is aged with Moschus, reduce the pungent stiff sense of alcohol, and the fragrant animal odor type of the similar all sorts of flowers of Moschus strengthens lavender stereovision and lasting is lasting, using 95% top grade glutinous rice edible alcohol（BG384-81）Save the purifying pre-treatment step of alcohol, glutinous rice alcohol is more gentle than the smell of jowar or corn alcohol, own smell can be down to when perfume is prepared minimum, it is more suitable for projecting various spices fragrance, in addition the benzene class poisonous to human body and methyl alcohol are not contained in edible alcohol, reduce the stimulation to skin and sensitivity, it is more beneficial for health, preparation water is the pure water that hyperfiltration is obtained, eliminate the pre-treatment step that water removes metal ion, the use of glutinous rice alcohol and pure water improves perfume quality, safety, save pre-treatment step, reduces cost, improve efficiency.
The feature of Lavender perfume of the present invention：Lavender is the important spices of perfume, in its volatility, mix with pure and fresh flower and grass fragrant, it is main body that Lavender perfume of the present invention is fragrant using single lavender, low volatility Moschus is the fixastive of this perfume, belong to single flower type perfume, front taste gives people the fragrant impression of pure and fresh lavender, attract notice, middle taste shows the indistinct hybrid agent fragrance of Moschus based on lavender, after 18～20hr, rear taste perfume in the presence of Moschus is 9～12 days the fragrance remaining time on fragrant paper is heard with temperature Change.
Specific embodiment
Embodiment 1
(1) component：Lavender 15.5%, Moschus 1.5%, 95% top grade glutinous rice edible alcohol（BG384-81）65.0%, pure water（TDS<10ppm）18.0%.
(2) preparation process is as follows：
1. alcohol ageing：In 95% top grade glutinous rice edible alcohol（BG384-81）In be put into Lavender 3.0%, Moschus 0.3%, stir 15～30min with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing at 15 DEG C is placed 3 months；
2. spices is mixed and is aged：After remaining Lavender, Moschus are mixed, 95% top grade glutinous rice edible alcohol is added（BG384-81）6.0%, 15～30min is stirred with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing ageing one month at 15 DEG C；
3. mix：Mixing spices after alcohol after ageing, ageing and pure water are mixed in proportion, 15～30min is stirred with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing ageing at 15 DEG C, the impurity allowed in Moschus is fully precipitated, to reach the clarity of liquid, in aging period, the fragrance of lavender perfume switchs to fine and smooth soft, digestion time three months by coarse gradually；
4. cool down：Mixed liquor is placed in -5 DEG C of freezings, insoluble wax in spices is precipitated out；
5. filter：Using filter press, and super-cell is added with adsorption precipitation particulate, prevent precipitate occlusion filter cloth duct, perfume is cooled to 0～3 DEG C after filter aid is added, and this temperature is maintained when filtering, sediment recovers to room temperature after filtering, then it is Clear ＆ Transparent to reach perfume through a fine-mesh cloths filtration；
6. mix colours：Perfume color is modulated according to market demand oil-based liquid food grade pigment；
7. bottle：Finished product perfume is loaded in the glass scent flask of customization, 10～15% spaces of bottle volume are reserved, prevent from being expanded and breaking bottle.
Embodiment 2
(1) component：Lavender 17.0%, Moschus 1.0%, 95% top grade glutinous rice edible alcohol（BG384-81）67.0%, pure water（TDS<10ppm）15.0%.
(2) preparation process is as follows：
1. alcohol ageing：In 95% top grade glutinous rice edible alcohol（BG384-81）In be put into Lavender 3.0%, Moschus 0.3%, stir 15～30min with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing at 15 DEG C is placed 3 months；
2. spices is mixed and is aged：After remaining Lavender, Moschus are mixed, 95% top grade glutinous rice edible alcohol is added（BG384-81）6.0%, 15～30min is stirred with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing ageing one month at 15 DEG C；
3. mix：Mixing spices after alcohol after ageing, ageing and pure water are mixed in proportion, 15～30min is stirred with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing ageing at 15 DEG C, the impurity allowed in Moschus is fully precipitated, to reach the clarity of liquid, in aging period, the fragrance of lavender perfume switchs to fine and smooth soft, digestion time three months by coarse gradually；
4. cool down：Mixed liquor is placed in -5 DEG C of freezings, insoluble wax in spices is precipitated out；
5. filter：Using filter press, and super-cell is added with adsorption precipitation particulate, prevent precipitate occlusion filter cloth duct, perfume is cooled to 0～3 DEG C after filter aid is added, and this temperature is maintained when filtering, sediment recovers to room temperature after filtering, then it is Clear ＆ Transparent to reach perfume through a fine-mesh cloths filtration；
6. mix colours：Perfume color is modulated according to market demand oil-based liquid food grade pigment；
7. bottle：Finished product perfume is loaded in the glass scent flask of customization, 10～15% spaces of bottle volume are reserved, prevent from being expanded and breaking bottle.
The above; embodiment is only that the preferred embodiment of the present invention is described; not the scope of the present invention is defined; on the premise of the spirit without departing from the technology of the present invention; various modifications and improvement that this area engineers and technicians are made to technical scheme, all should fall in the protection domain of claims of the present invention determination.
Claims (1)
1. a kind of Lavender perfume and preparation method thereof, is characterized in that：Group is divided into Lavender 15.5%～17.0%, Moschus 1.0%～1.5%, 95% top grade glutinous rice edible alcohol（BG384-81）65.0%～67.0%, pure water（TDS<10ppm）15.0%～18.0%；
Preparation process is as follows：
(1) alcohol ageing：In 95% top grade glutinous rice edible alcohol（BG384-81）In be put into Lavender 3.0%, Moschus 0.3%, stir 15～30min with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing at 15 DEG C is placed 3 months；
(2) spices is mixed and is aged：After remaining Lavender, Moschus are mixed, 95% top grade glutinous rice edible alcohol is added（BG384-81）6.0%, 15～30min is stirred with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing ageing one month at 15 DEG C；
(3) mix：Mixing spices after alcohol after ageing, ageing and pure water are mixed in proportion, 15～30min is stirred with stainless steel mixer, pour in stainless steel or not good merchantable glass container, sealing ageing at 15 DEG C, the impurity allowed in Moschus is fully precipitated, to reach the clarity of liquid, in aging period, the fragrance of lavender perfume switchs to fine and smooth soft, digestion time three months by coarse gradually；
(4) cool down：Mixed liquor is placed in -5 DEG C of freezings, insoluble wax in spices is precipitated out；
(5) filter：Using filter press, and super-cell is added with adsorption precipitation particulate, prevent precipitate occlusion filter cloth duct, perfume is cooled to 0～3 DEG C after filter aid is added, and this temperature is maintained when filtering, sediment recovers to room temperature after filtering, then it is Clear ＆ Transparent to reach perfume through a fine-mesh cloths filtration；
(6) mix colours：Perfume color is modulated according to market demand oil-based liquid food grade pigment；
(7) bottle：Finished product perfume is loaded in glass scent flask.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510523277.7A CN106474020A (en) | 2015-08-25 | 2015-08-25 | A kind of Lavender perfume and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510523277.7A CN106474020A (en) | 2015-08-25 | 2015-08-25 | A kind of Lavender perfume and preparation method thereof |
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| CN106474020A true CN106474020A (en) | 2017-03-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112618447A (en) * | 2021-01-23 | 2021-04-09 | 楼利进 | Natural skin-care perfume and preparation method thereof |
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2015
- 2015-08-25 CN CN201510523277.7A patent/CN106474020A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112618447A (en) * | 2021-01-23 | 2021-04-09 | 楼利进 | Natural skin-care perfume and preparation method thereof |
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Application publication date: 20170308 |