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Preparation method of natural perfume deriving from porcini and tobacco aroma enhancement application thereof

A technology of natural flavor and boletus, applied in the field of tobacco flavor, can solve the problems of bad taste of new cigarette products, and achieve the effects of improving sensory quality, efficient transformation and avoiding pollution

Active Publication Date: 2014-11-05
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with traditional cigarettes, there is still a large gap between the new cigarette products that have appeared on the market at home and abroad.
Among them, the most obvious disadvantage is that the taste of new cigarette products is relatively bad, which is even more unacceptable than traditional ultra-low tar cigarettes

Method used

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  • Preparation method of natural perfume deriving from porcini and tobacco aroma enhancement application thereof
  • Preparation method of natural perfume deriving from porcini and tobacco aroma enhancement application thereof
  • Preparation method of natural perfume deriving from porcini and tobacco aroma enhancement application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Boletus edulis fruit bodies were dried at low temperature, crushed and treated with wet heat at 100°C for 30 minutes; sterile nutrient solution was added to the activated Galactomyces candidum, the bacterial lawn was washed with an inoculation needle, and then Insert the bacterium into the sterilized seed nutrient solution at the same time, and culture it on a shaking table for 24 hours (160r / min, 28°C); then, inoculate the sterilized Boletus alba at a ratio of 1:1 with the seed culture solution Fermentation is carried out in the powder, the fermentation temperature is 30°C, and the fermentation time is 12h. The fermentation product is the natural spice derived from boletus of the present invention. Add 80wt% ethanol aqueous solution to the fermentation product and reflux extract three times, each time for 1.5h, combine the extracts and concentrate, then re-dissolve and refine with pure ethanol, remove insoluble matter, and obtain refined natural flavors, the natural fl...

Embodiment 2

[0033]The fruiting body of Boletus Luridus was dried at low temperature, crushed and treated with damp heat at 90°C for 60 minutes; sterile nutrient solution was added to the activated Galactomyces candidum, the lawn was washed with an inoculation needle, and then It was inserted into the sterilized seed nutrient solution, and cultured on a shaking table for 24 hours (180r / min, 25°C); the seed culture solution was inoculated into the sterilized white boletus powder at a ratio of 2:3 for fermentation. The fermentation temperature is 25° C., and the fermentation time is 6 hours; the fermentation product is the natural spice derived from boletus of the present invention. The fermentation product was reflux extracted three times with 75wt% ethanol aqueous solution, each time for 1.5h, the combined extracts were concentrated, and then refined by redissolving in 95wt% ethanol aqueous solution to remove insoluble matter to obtain natural flavors. The ratio is added to the e-cigarette...

Embodiment 3

[0035] Black boletus (Boletus aereus) fruit bodies were dried at low temperature, crushed and treated with wet heat at 110°C for 40 minutes; sterile nutrient solution was added to the activated Galactomyces candidum strain, and the bacterial lawn was washed with an inoculation needle, Then it was inserted into the sterilized seed nutrient solution, and cultured on a shaking table for 12h (180r / min, 28°C); the seed culture solution was inoculated in the sterilized white boletus powder in a ratio of 3:2 for fermentation, The fermentation temperature is 25° C., and the fermentation time is 8 hours; the fermentation product is the natural spice derived from boletus of the present invention. Add 75wt% ethanol aqueous solution to the fermentation product, reflux extraction three times, each time for 1.5h, combine the extracts and concentrate, then re-dissolve and refine with pure ethanol, remove insoluble matter, and obtain natural fragrance, the natural fragrance is 0.01% When adde...

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Abstract

The invention discloses a preparation method of natural perfume deriving from porcini. The method includes the following steps that sterilization treatment is conducted on porcini fruiting bodies, then Galactomyces candidum is added for fermenting, and accordingly the natural perfume is obtained; optionally, solvent is added to extract the natural perfume, the extractive is concentrated, and thus natural perfume concentrate is obtained. The natural perfume or the natural perfume concentrate is added into a tobacco product, so that a special aroma is given to the tobacco product, the cigarette flavor is increased obviously, the sweet feeling and delicacy are increased, and the organoleptic quality is improved obviously. In addition, the release amount of tobacco specific N-nitrosamine in smoke of a traditional cigarette and a novel cigarette (heating and non-combustion type cigarette) can be lowered remarkably in the natural perfume.

Description

technical field [0001] The invention belongs to the field of tobacco spices. Background technique [0002] With the increasing attention to the health of cigarette consumers and the rise of the wave of tobacco control in the world, cigarette tar reduction has become the consensus of the tobacco industry around the world; at the same time, with the continuous innovation of cigarette industry technology, the tar content of cigarette products in the global market is 60% In my country, the R&D, production and sales of Chinese-style low-tar cigarette products have become an inevitable trend in the development of my country's tobacco industry. However, while the tar content of cigarettes is reduced, the aroma and concentration of cigarettes are greatly reduced, which directly affects the smoking comfort and physiological satisfaction of cigarettes. It is particularly worth noting that the production and consumption of cigarettes in my country are dominated by flue-cured tobacco, a...

Claims

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Application Information

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IPC IPC(8): A24B15/30A24B3/12
Inventor 尚善斋雷萍汤建国袁大林郑绪东陈永宽缪明明
Owner CHINA TOBACCO YUNNAN IND
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