RU2557602C1 - Method of rose fermentation - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: in accordance with method flowers are placed into electrically activated liquid with pH = 11-14 and exposed for 60-120 minutes with mixing at temperature 45-50°C. Electrically activated liquid is obtained by electrolysis of 10% NaCl water solution at current intensity 0.5-0.6 A, current voltage 36 W and rate of liquid flow in anode and cathode zones 5-10 cm³/h.

EFFECT: increased output of essential oil and improvement of its quality.

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Description

The invention relates to the essential oil industry and, in particular, to methods for producing essential oils from raw materials by steam distillation.

In rose flowers, most of the essential oil is in a bound state. The industrial yield of rose essential oil ranges from 0.06% to 0.10%, depending on the quality of the raw materials and fermentation conditions. In the process of fermentation, under the influence of the enzymes of the flower itself, the β-glucosides of the oil components are hydrolyzed, and thereby, the content of free essential oil increases and, consequently, its yield.

A known method of fermentation of roses in water (Technology of natural essential oils and synthetic fragrances. / Sidorov I.I., Turysheva N.A., Faleeva L.P., Yasyukevich E.M. M .: Light and food industry, 1984. - 368 p.), Which is carried out at ambient temperature, with a ratio of raw materials and water equal to 1: 2, for 6-12 hours. With this method, high demands are made on water. In fermented microflora water, low molecular weight odorous acids, alcohols, which lower the quality of the oil, are formed during fermentation.

Closest to the claimed method is a method of accelerated thermal fermentation (Handbook of a technologist for essential oil production. / Chipiga A.P., Zyukov D.G., Naidenova V.P. et al. - M.: Light and food industry, 1981. - 184 p.). This method consists in using a 20% sodium chloride solution at a rate of 2-2.5 parts by weight of the solution per part of the flowers. The process of accelerated thermal fermentation takes place at a temperature of 45-50 ° C for 2-4 hours. The simultaneous presence of Na ⁺ and Cl ^- ions in the solution to some extent inhibits the activity of the enzyme system, as a result of which the yield of essential oil after fermentation in saline decreases. The use of a 20% solution of sodium chloride leads to increased costs and environmental pollution.

The objective of the invention is to increase the yield of essential oil and improve its quality.

The technical result is to reduce the time of fermentation, reduce the consumption of salt for fermentation, which in turn will reduce production costs and reduce the harmful effects on the environment.

The technical result is achieved by the fact that in the proposed method, rose flowers are placed in an electroactivated liquid with pH = 11-14 at the rate of 2.5-3.0 parts by weight of the solution per part of the flowers and kept for 60-120 minutes with stirring and a temperature of 45- 50 ° C, and the electroactivated liquid is obtained by electrolysis of a 10% aqueous NaCl solution, with a current strength of 0.5-0.6 A, a voltage of 36 W and a fluid flow rate in the anode and cathode zones of 5-10 cm ³ / h . During electrolysis, they can use both drinking water and water from open reservoirs.

Example 1. 100 g of flowers of the Festivalnaya rose was immersed in an electroactivated liquid with pH = 11 at a rate of 300 cm ³ and kept for 120 min with stirring at a temperature of 50 ° C, the resulting mass was transferred to a Ginsberg apparatus with a wide-long-necked flask with a volume of 1000 cm ³ , the volume of the liquid was adjusted to 500 cm ^{3 with} distilled water and the essential oil was distilled off.

Example 2. 100 g of flowers of the Festivalnaya rose was immersed in an electroactivated liquid with pH = 14 at the rate of 250 cm ³ and kept for 60 minutes with stirring and at a temperature of 45 ° C, the resulting mass was transferred to a Ginsberg apparatus with a 1000 cm wide-long-necked flask, adjusted a liquid volume of up to 500 cm ^{3 with} distilled water and distillation of the essential oil was carried out.

In parallel, fermentation is carried out according to the conditions of the prototype: 100 g of flowers of the Festivalnaya rose was immersed in a 20% solution of sodium chloride at a rate of 300 cm and kept for 240 minutes with stirring at a temperature of 50 ° C, the resulting mass was transferred to a Ginsberg apparatus with a wide-necked flask 1000 cm ³ , the volume of the liquid was adjusted to 500 cm ^{3 with} distilled water and the essential oil was distilled off.

The results of the experiments on the proposed method and the prototype method are shown in the table.

As can be seen from the results of the experiments, the use of electroactivated water during rose fermentation increases the yield of rose essential oil by more than 15%, and the resulting oil has an increased content of terpene alcohols, i.e. possesses higher perfumery properties. Reducing the fermentation time allows you to increase the overall performance of the equipment.

Reducing the use of salt during fermentation will reduce environmental pollution, both by reducing its amount, and by translating it into a state of electrolyte.

Claims (1)

A method of fermenting roses, including immersing rose flowers in a solution, heating and keeping it under stirring, characterized in that the rose flowers are placed in an aqueous solution with pH = 11-14, aged 60-120 minutes, and an electroactivated liquid is used as the solution, which is obtained by electrolysis of a 10% aqueous solution of NaCl, with a current strength of 0.5-0.6 A, a voltage of 36 W and a fluid flow rate in the anode and cathode zones of 5-10 cm ³ / h.