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Ferment for tobacco fermentation and use thereof

A technology of starter and tobacco, applied in the direction of tobacco, application, and preparation of tobacco, can solve the problems of single action effect, little improvement of aroma, great influence on the overall quality of tobacco leaves, etc. The effect of shortening the alcoholization time

Active Publication Date: 2009-04-29
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above studies have shown that the composition of microbial preparations has a greater impact on improving the overall quality of tobacco leaves
At present, the effect of microbial preparations is relatively single. There have been major breakthroughs in the consumption of tobacco leaf macromolecular compounds and the improvement of smoking quality, but the aroma has not improved much. , a microbial preparation that reduces miscellaneous gas and improves tobacco leaf quality

Method used

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  • Ferment for tobacco fermentation and use thereof
  • Ferment for tobacco fermentation and use thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Bacillus subtilis (purchased from Shandong Institute of Light Industry, strain No. 1007) was inoculated into beef extract peptone medium, and cultured to the late logarithmic phase after being fully activated. The culture medium was centrifuged and the supernatant was discarded to collect the bacteria sludge, 18% sucrose solution of 10% of the volume of the culture medium before centrifugation was added as a protective agent, and it was freeze-dried to powder to obtain the starter 1. Crush 100g of tobacco leaf fragments to 100 mesh, add water 4 times the weight of tobacco leaves, mix and sterilize at 90°C for 30 minutes, add 2% of tobacco leaf weight starter 1 after cooling, ferment in a 30°C constant temperature box for 4 days, add 6 times the amount of fermentation mash The weight of the tobacco leaf was reflux extracted with water for 1.5 hours, and the extract was concentrated under reduced pressure to obtain the natural tobacco flavor 1.

Embodiment 2

[0023] Lactobacillus delbrueckii (purchased from Shandong Institute of Light Industry, strain No. 1026) was fully activated in MRS medium and cultured to the late logarithmic phase. The culture medium was centrifuged and the supernatant was discarded to collect the bacteria sludge, and 18% sucrose solution of 10% of the volume of the culture medium before centrifugation was added as a protective agent, and then freeze-dried to powder to obtain the starter 2. Add starter 2 according to the method for preparing natural tobacco flavor in Example 1 to prepare natural tobacco flavor 2.

Embodiment 3

[0025] Aroma yeast (purchased from Shandong Institute of Light Industry, strain No. 2041) was fully activated in wort medium and cultured to the late logarithmic growth phase. The culture medium was centrifuged and the supernatant was discarded to collect the bacteria sludge, and 18% sucrose solution of 10% of the volume of the culture medium before centrifugation was added as a protective agent and freeze-dried to powder to obtain the starter 3. Add starter 3 according to the method for preparing natural tobacco flavor in Example 1 to prepare natural tobacco flavor 3.

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PUM

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Abstract

The invention discloses a hametz used for fermenting tobacco and applications thereof. The hametz is characterized by comprising three strains of Bacillus subtilis, lactobacillus and microzyme, the viable count ratio of which is 10 to 50: 2 to 30: 2 to 30. The hametz can ferment waste material of the tobacco or the flavor used for producing natural cigarettes by using the tobacco and can be used for tobacco fermentation. The flavor used for the natural cigarettes prepared by the hametz has a velvet fragrance and can remarkably increase the fragrance, reduce the unpurified gas and reduce the thrill as well when the flavor is used in the cigarettes, thus leading the smoke gas to be lingering and smooth. The hametz used for fermenting tobacco leaves can remarkably shorten the alcoholizing time and improve the quality of the tobacco leaves.

Description

technical field [0001] The invention relates to a starter formula and application for tobacco fermentation, in particular to a starter that can use tobacco waste or tobacco to produce natural flavorings for tobacco and is used for tobacco leaf fermentation. Background technique [0002] In tobacco products, the aroma and taste of tobacco are crucial, and smoking and health have always been a hot spot of concern. As the levels of tar and nicotine in cigarettes continue to decrease, this often results in cigarettes that lack flavor and flavor. Therefore, under the premise of reducing tar and nicotine, how to make up for the loss of flavor and improve the quality of smoke flavor is an important task for the tobacco industry. At present, the spices used in the cigarette industry include chemical synthesis and natural flavors, and the latter are mostly essential oils or extracts of spice plants. Most of the tobacco flavors added to tobacco in my country are prepared by traditio...

Claims

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Application Information

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IPC IPC(8): A24B15/20A24B3/12A24B3/18C12N1/20C12N1/16C12R1/125C12R1/225C12R1/865
Inventor 王永华于铁妹杨博王小宁
Owner SOUTH CHINA UNIV OF TECH
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