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Chrysanthemum fermentation broth extract as well as preparation method and application thereof

A technology of extract and chrysanthemum is applied in the field of tobacco additives, and achieves the effects of facilitating large-scale industrial production, strong standardization and controllability, and simple production process

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

However, using chrysanthemum as a substrate and fermenting with aroma-producing yeast to prepare tobacco flavor additives has not been reported.

Method used

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  • Chrysanthemum 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. Chrysanthemum sample preparation

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

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

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

[0034] 4. Extraction of spice additives

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

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; after the chrysanthemum is crushed, add 22 times of distilled water to sterilize; 2.5%; the fermentation time after inoculation is 24 hours; the supernatant of the fermentation broth 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 12g / 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; after the chrysanthemum is crushed, add 15 times of distilled water to sterilize; 1.5%; the fermentation and cultivation time after inoculation is 12 hours; the fermentation supernatant decompression concentration temperature is 45°C; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 8g / box.

[0054]The results of flavoring and smoking test show that the flavoring additive can harmonize with the aroma of cigarettes, improve the aroma quality, 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 chrysanthemum fermentation broth extract as well as a preparation method and application thereof. The extract is prepared by fermenting a raw material chrysanthemum 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 chrysanthemum fermentation broth extract contains various aroma components, such as phenethyl alcohol, 1,8-cineole, camphor, borneol, linalool, megastigmatrienone 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 chrysanthemums. 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 fl...

Claims

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Application Information

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IPC IPC(8): C12P1/02A24B3/12C12R1/645
Inventor 陈微段焰青者为王明锋陈兴范多青王家俊刘亚
Owner CHINA TOBACCO YUNNAN IND
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