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Rosmarinus officinalis L. fermentation broth extract as well as preparation method and application thereof

A technology of rosemary and extract, which is applied in the field of tobacco additives, to achieve the effects of simple production process, large-scale industrial production, standardization and controllability

Inactive Publication Date: 2014-11-26
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, rosemary essential oil has been widely used in the fields of edible flavors, daily chemicals, and pharmaceutical products, but there is no research on the preparation of flavor additives for tobacco using rosemary as a substrate and aroma-producing yeast for fermentation. see the report

Method used

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  • Rosmarinus officinalis L. fermentation broth extract as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Media and culture conditions

[0029] The Saccharomyces longans CGMCC 6645 used in the experiment was inoculated in 50 mL of YPD liquid medium, and cultured at 28°C and 160 r / min for 24 hours to obtain activated liquid strains.

[0030] 2. Preparation of Rosemary Samples

[0031] After the rosemary is fully dried, crush it and pass through a 40-mesh sieve. Weigh 20 g of rosemary powder, add 400 mL of distilled water (20 volume times), sterilize, and set aside.

[0032] 3. Aroma-producing yeast fermentation treatment of rosemary

[0033] Inoculate 8 mL of the activated Saccharomyces spp. bacterium solution prepared in 1 into the rosemary sample prepared in 2 (the inoculum size is 2%), culture at 28°C and 160 r / min for 24 hours with shaking, and use it for the next experiment .

[0034] 4. Extraction of spice additives

[0035] After filtering the above fermented liquid, centrifuge it at 8000r / min for 10 minutes, take the supernatant, concentrate it under reduced ...

Embodiment 2

[0048] Repeat Example 1, with the following differences:

[0049] The culture conditions for the activation of the strain CGMCC 6645 are 28°C, 160r / min shaking culture, and the culture time is 24 hours; the rosemary is crushed and 22 times distilled water is added to sterilize; the activated bacteria solution is inoculated in the rosemary The inoculum amount of the material is 2.5%; the fermentation and cultivation time after inoculation is 24 hours; the supernatant of the fermentation liquid is concentrated under reduced pressure at a temperature of 55° C.; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 12 g / box.

[0050] The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

Embodiment 3

[0052] Repeat Example 1, with the following differences:

[0053] The culture conditions for the activation of the strain CGMCC 6645 are 30°C, 180r / min shaking culture, and the culture time is 12 hours; the rosemary is crushed and 15 times of distilled water is added to sterilize; the activated bacteria solution is inoculated in the rosemary The inoculum amount of the material is 1.5%; the fermentation and cultivation time after inoculation is 12 hours; the concentration temperature of the supernatant of the fermentation broth under reduced pressure is 45° C.; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 8 g / box.

[0054] The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

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Abstract

The invention discloses a rosmarinus officinalis L. fermentation broth extract as well as a preparation method and application thereof. The extract is prepared by fermenting a raw material rosmarinus officinalis L. with lodderomyces elongisporus and then extracting aroma components from fermentation broth. Lodderomyces elongisporus is collected in the China General Microbiological Culture Collection Center (CGMCC), with collection number of CGMCC No.6645 and collection date of October 08, 2012. The product contains various aroma components, such as phenethyl alcohol, alpha-pinene, camphene, limonene, cineole, camphor and the like. Flavoring smoke panel test results show that the extract can harmonize with cigarette aromas and can obviously improve and regulate cigarette aromas, refine alcohols and smoke, reduce the irritation, hide offensive odors, improve the smoking flavors of cigarettes and produce fresh special aroma.

Description

technical field [0001] The invention belongs to the technical field of tobacco additives, and in particular relates to a tobacco flavor obtained by extracting aroma components from fermented rosemary. At the same time, the present invention also relates to the preparation method of the tobacco spice and its specific application in tobacco processing. Background technique [0002] Cigarette aroma is the core content of cigarette quality. Whether it is international or domestic, reducing the amount of tar has become an important issue in cigarette production, and with the reduction of the amount of tar, the taste of cigarettes becomes lighter and the aroma is weakened, which is difficult to be accepted by consumers. While reducing cigarette tar, it is an effective compensation method to increase and improve smoke concentration and flavor by adding spice additives. [0003] Natural flavors and fragrances are high-value fine chemical products, but the original natural flavors ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02A24B3/12C12R1/645
Inventor 段焰青宫玉鹏蒋举兴陈微李庆华党立志叶灵王文元
Owner CHINA TOBACCO YUNNAN IND
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