Preparation method of composite extract for fermentation type tobacco

A fermentation type and extract technology is applied in the field of preparation of fermented tobacco compound extract, which can solve problems such as application limitations, and achieve the effects of increasing sweetness, reducing irritation and improving taste.

Inactive Publication Date: 2013-02-13
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Artificially synthesized tobacco flavors and spices have been restricted in their application due to debates over their safety.
Lycium barbarum extract and sweet and sour horn extract are spice monomers commonly used in tobacco, which have been widely used in cigarettes, but there is no report on the application of Rosa chinensis extract in cigarettes. After mixing and extracting the three components, fermented tobacco composite extract was prepared by microbial fermentation technology, and it was applied to cigarettes, but there is no report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1) Culture medium preparation

[0037] a. Raw material pre-treatment: Fructus Rosa Rosa, sweet and sour horn are crushed into large granules, Rosa rosa, Lycium barbarum, and sweet and sour horn are mixed by weight respectively in 20 parts, 20 parts, and 60 parts, and the raw material after mixing is mixed with water Reflux extraction for 3 hours according to the mass ratio of 1:8, filter with a 0.8 μm microporous membrane, concentrate, and concentrate to a relative density of 1.07 to obtain a composite extract;

[0038] b. Culture medium preparation: add 0.5% glucose and 0.5% sodium chloride of the compound extract mass to the prepared compound extract to prepare the medium;

[0039] 2) Vaccination

[0040] Sterilize the medium at 121°C for 20 minutes, and inoculate the aroma-producing active dry yeast into the medium under aseptic conditions, and the inoculation ratio is 0.5% of the mass of the medium;

[0041] 3) fermentation

[0042] Ferment for 3 days at a pH val...

Embodiment 2

[0046] 1) Culture medium preparation

[0047] a. Raw material pre-treatment: Fructus Rosa Rosa, sweet and sour horn are broken into big granular shape, and Rosa rosae, medlar, sweet and sour horn are mixed by weight respectively 10 parts, 15 parts, 50 parts, the raw material after mixing and water Reflux extraction for 2 hours according to the mass ratio of 1:5, filter with a 0.8 μm microporous membrane, concentrate, and concentrate to a relative density of 1.03 to obtain a composite extract;

[0048] b. Culture medium preparation: add 0.1% glucose and 0.1% sodium chloride of the compound extract mass to the prepared compound extract to prepare the medium;

[0049] 2) Vaccination

[0050] Sterilize the medium at 121°C for 30 minutes, and inoculate the aroma-producing active dry yeast into the medium under aseptic conditions, and the inoculation ratio is 0.01% of the mass of the medium;

[0051] 3) fermentation

[0052] Ferment for 9 days at a pH value of 2.5, a stirring speed...

Embodiment 3

[0056] 1) Culture medium preparation

[0057] a. Raw material pre-treatment: Fructus Rosa Rosa, sweet and sour horn are broken into large granular shape, and Rosa rosae, medlar, sweet and sour horn are mixed by weight respectively 25 parts, 25 parts, 75 parts, the raw material after mixing and water Reflux extraction for 5 hours according to the mass ratio of 1:15, filter with a 0.8 μm microporous membrane, concentrate, and concentrate to a relative density of 1.12 to obtain a composite extract;

[0058] b. Culture medium preparation: add 5% glucose and 0.9% sodium chloride of the compound extract quality to the prepared compound extract to prepare the culture medium;

[0059] 2) Vaccination

[0060] Sterilize the medium at 121°C for 15 minutes, and inoculate the aroma-producing active dry yeast into the medium under aseptic conditions, and the inoculation ratio is 2% of the mass of the medium;

[0061] 3) fermentation

[0062] Ferment for 2 days at a pH value of 7.0, a sti...

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PUM

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Abstract

The invention provides a preparation method of an essence for tobacco, particularly a preparation method composite extract for fermentation type tobacco, belonging to the technical field of tobacco. The preparation method comprises the following steps: (1) pretreating cherokee rose, wolfberry fruit and Tamarindus indica Linn, and preparing a culture medium; (2) inoculating: inoculating flavor-producing yeast into the culture medium; (3) fermenting; and (4) separating to obtain the composite extract. In the invention, cherokee rose, wolfberry fruit and Tamarindus indica Linn are used as raw materials to produce the composite extract for fermentation type tobacco with fruit fragrance by using microbial fermentation technology. When being adding into cigarettes, the composite extract for fermentation type tobacco can enhance the fragrance and sweetness in the mouth, soften the smoke, lower the irritation of cigarettes, improve the mouthfeel and reduce the residues. The microbial fermentation technology is utilized to produce the essence for tobacco, thereby obtaining a new economic, efficient and orientable way for producing essence for natural tobacco, and developing a novel essencefor tobacco, which can not be produced by the traditional essence production method.

Description

technical field [0001] The invention relates to a method for preparing flavor and fragrance for tobacco, in particular to a method for preparing a fermented compound extract for tobacco. Background technique [0002] In tobacco products, the aroma and taste of tobacco are very important. Adding spices is a key link in the cigarette process, and it is also one of the effective means to improve the product style and improve the quality of cigarette aroma. It can provide consumers with some aroma and Cigarette products with satisfying taste. [0003] At present, the production of tobacco flavors and spices in the world is mainly through artificial synthesis and extraction from natural animals and plants. Artificially synthesized tobacco flavors and spices have been restricted in their application due to debates over their safety. With the trend of human beings returning to nature, people's demand for safe tobacco flavors and flavors is increasing. Although natural flavors and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00A24B3/12
Inventor 周湘黄龙庞登红喻世涛王萍
Owner HUBEI CHINA TOBACCO IND
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