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Method for preparing tea flavoring used for cigarette

A technology for spice and tobacco, which is applied in the field of producing tea spice for tobacco by applying microbial fermentation technology, can solve the problems of unreported methods and products, single product flavor, complicated process, etc., and achieves easy control of product quality and simple production process. , the effect of a wide source of raw materials

Inactive Publication Date: 2008-01-16
ENZYME ENG INST SHAANXI PROVINCE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the natural tobacco flavors added to tobacco in my country are the direct extracts of spice plants. The tea flavors used in the tobacco industry are mainly tea extracts, which have a single fragrance and complicated processes, while tea is used as raw material. There is no report on the method and product of microbial fermentation technology for producing tobacco tea spices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0011] Example 1: First prepare the ester-producing medium according to page 348 of "Modern Microbial Culture Medium and Reagent Handbook", then add pulverized green tea therein, the amount of tea added is 2.5% of the weight of the ester-producing medium, and sterilize at 121°C for 30 minutes to prepare into a fermentation broth; inoculate the Hansenula anomaly seed liquid into the fermentation liquid, the inoculum amount of the seed liquid is 3% of the volume of the fermentation liquid, after stirring evenly, ferment at 30±2°C for 3 days; inactivate the fermentation liquid Filter and concentrate under reduced pressure to 1 / 10 volume to obtain the finished tobacco tea flavor.

example 2

[0012] Example 2: First prepare the ester-producing medium according to page 348 of "Modern Microbial Culture Medium and Reagent Handbook", then add pulverized black tea therein, the amount of tea added is 2% of the weight of the ester-producing medium, sterilize at 121°C for 30min, and prepare into a fermented liquid; inoculate the Saccharomyces cerevisiae seed liquid into the fermented liquid, the inoculum amount of the seed liquid is 5% of the volume of the fermented liquid, after stirring evenly, ferment at 26±2°C for 4 days; inactivate and filter the fermented liquid, Concentrate under reduced pressure to 1 / 11 volume to obtain the finished tobacco tea flavor.

example 3

[0013] Example 3: First prepare the ester-producing medium according to page 348 of "Modern Microbial Culture Medium and Reagent Handbook", then add pulverized oolong tea therein, the amount of tea added is 1.5% of the weight of the ester-producing medium, and sterilize at 121°C for 30 minutes to prepare into a fermentation broth; inoculate the seed solution of the mixed culture of Issaccharomyces orientalis and Torulopsis globosa into the fermentation broth, the inoculum amount of the seed fluid is 8% of the volume of the fermentation broth, after stirring evenly, ferment at 35±2°C for 2 day; deactivate and filter the fermented liquid, concentrate under reduced pressure to 1 / 9 volume to obtain the finished product of tobacco tea spice.

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Abstract

The invention relates to a preparation method for a tobacco tea flavor, which is characterized in that: an ester culture medium is prepared firstly; the crushed tea is added into the ester culture medium; after being sterilized, the ester culture medium becomes the zymotic fluid; the raw yeast seed liquid is inoculated in the zymotic fluid, and then is fermented in room temperature after being mixed uniformly; the zymotic fluid is blanched and filtered, and the tobacco tea flavor finished product is made after the zymotic fluid is condensed. Since the prepared tobacco tea flavor adopts the biological transformation process of microbial fermentation, so the tobacco tea flavor is more plump and mellow than that is made by the conventional method; in addition to the tea perfume, the ester perfume is added for matching with the tobacco; the aroma of the tobacco is refined, simultaneously, the pungency in the smoke gas can be eliminated obviously. The invention has the advantages that: the production process is simple; the source of the raw materials is wide; the investment for the equipment is less; the product costs are low; the product quality is easy to be controlled; the product is applicable for industrialized mass production; thereby the product which is made by the invention can be used in tobacco flavoring.

Description

technical field [0001] The invention belongs to the improvement of the method for preparing tobacco spices, and in particular relates to a method for producing tobacco tea spices using microbial fermentation technology. Background technique [0002] In recent years, with the rapid development of biotechnology, great progress has been made in the production of spices by biological methods (including microbial cell methods and biological enzyme methods) in developed countries such as Europe, America and Japan. On the one hand, the rapid development of biotechnology provides a good technical support for the production of spices by biological methods; on the other hand, spices produced by biological methods are natural products, which are environmentally friendly, easily accepted by consumers, and have market competitiveness. [0003] The use of microbial fermentation to produce flavor and fragrance compounds has become an important development trend in Europe, America, Japan an...

Claims

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Application Information

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IPC IPC(8): A24B15/10A24B15/18
Inventor 阮祥稳马齐任平
Owner ENZYME ENG INST SHAANXI PROVINCE ACAD OF SCI
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