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Fermented rose extract for cigarettes and preparation method thereof

A rose extract, fermented technology, applied in the application field of microbial fermentation technology, can solve the problems of increasing irritation, application restrictions, increasing residues, etc., and achieve the effects of reducing irritation, softening smoke, and increasing sweetness

Inactive Publication Date: 2013-12-11
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application of artificially synthesized tobacco flavors and fragrances has been restricted due to debates about their safety.
Rose is the raw material of rose extract for cigarettes, and the rose extract prepared by traditional reflux extraction has the effect of enriching the smoke in cigarettes, but it also has the effect of increasing irritation, increasing residue, and making smoke become rough side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1), the rose and water are refluxed and extracted at a ratio of 1:5 for 1 hour, filtered through a 0.8 μm microporous membrane, and the filtrate is collected to obtain a rose water extract;

[0020] (2), add the glucose of 0.1% and 0.05% sodium chloride by weight percentage to the rose water extract to prepare the culture medium;

[0021] (3) Inoculate Saccharomycescerevisiae HHL-1 with the preservation number CCTCC NO: M209272 and the preservation name Saccharomycescerevisiae HHL-1 into the LB medium so that the bacterial concentration reaches 1.5×10 10 cerevisiae culture solution; under aseptic conditions, inoculate 0.1% aroma-producing bacteria Saccharomyces cerevisiae HHL-1 solution;

[0022] (4), culture medium is placed in culture fluid and fermented;

[0023] (5), the primary fermentation liquid obtained after fermentation is filtered under a 0.8 μm microporous membrane, the clarified liquid is obtained, and then filtered under a 0.2 μm microporous membrane to ...

Embodiment 2

[0027] (1), the rose and water were refluxed and extracted in a ratio of 1:10 for 3 hours, filtered through a 0.8 μm microporous membrane, and the filtrate was collected to obtain a rose water extract;

[0028] (2), add the glucose of 2% and 0.75% sodium chloride by weight percentage to the rose water extract to prepare the culture medium;

[0029] (3) Inoculate Saccharomycescerevisiae HHL-1 with the preservation number CCTCC NO: M209272 and the preservation name Saccharomycescerevisiae HHL-1 into the LB medium so that the bacterial concentration reaches 1.5×10 10 cerevisiae culture solution; under aseptic conditions, inoculate 0.01% aroma-producing bacteria Saccharomyces cerevisiae HHL-1 solution;

[0030] (4), culture medium is placed in culture fluid and fermented;

[0031] (5), the primary fermentation liquid obtained after fermentation is filtered under a 0.8 μm microporous membrane, the clarified liquid is obtained, and then filtered under a 0.2 μm microporous membrane ...

Embodiment 3

[0035] (1), the rose and water were refluxed and extracted at a ratio of 1:8 for 2 hours, filtered through a 0.8 μm microporous membrane, and the filtrate was collected to obtain a rose water extract;

[0036] (2), add the glucose that is 5% and 0.3% sodium chloride by weight percentage to the rose flower water extract and make culture medium;

[0037] (3) Inoculate Saccharomycescerevisiae HHL-1 with the preservation number CCTCC NO: M209272 and the preservation name Saccharomycescerevisiae HHL-1 into the LB medium so that the bacterial concentration reaches 1.5×10 10 cerevisiae culture solution; under aseptic conditions, inoculate 0.01% aroma-producing bacteria Saccharomyces cerevisiae HHL-1 solution;

[0038] (4), culture medium is placed in culture fluid and fermented;

[0039] (5), the primary fermentation liquid obtained after fermentation is filtered under a 0.8 μm microporous membrane, the clarified liquid is obtained, and then filtered under a 0.2 μm microporous membr...

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PUM

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Abstract

The invention relates to a fermented rose extract for cigarettes and a preparation method thereof. The fermented rose extract for cigarettes is prepared by adding rose water extract into glucose to obtain a culture medium; preparing a culture solution from a culture of which the collection number is CCTCC No.M209272 and the collection name is saccharomyces cerevisiae HHL-1; and placing the culture medium into the culture solution for fermentation. The fermented rose extract for cigarettes has strong fragrance of rose and pleasant acid and sweet fragrance. When the fermented rose extract is added into cigarettes, the cigarettes offer rich tobacco fragrance, have enhanced sweet taste and have the effects of relieving irritation and softening smoke.

Description

technical field [0001] The invention belongs to the application of microbial fermentation technology, in particular to a fermented tobacco rose extract and a preparation method thereof. technical background [0002] At present, the production of tobacco essence and spices in the world is mainly artificial synthesis and extraction from natural animals and plants. The application of artificially synthesized tobacco flavors and fragrances has been limited due to debates about their safety. With the trend of human returning to nature, people have an increasing demand for safe tobacco flavors and flavors. Natural flavors and flavors for tobacco extracted from animals and plants can meet this safety demand, but natural animals and plants for tobacco Spices are limited by the source of raw materials. For example, 1kg of jasmine essential oil needs 5×10 6 kg jasmine, so that the development and utilization of natural spices are limited. Biotechnology is a high-tech technology th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B15/26C12N1/18C12R1/865
Inventor 庞登红熊国玺王娜
Owner HUBEI CHINA TOBACCO IND
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