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Armeniaca vulgaris fermented extract and preparation method and application thereof

A technology of extract and apricot, which is applied in the field of tobacco flavors, can solve the problems of no application, etc., and achieve the effects of simple production process, convenient large-scale industrial production, strong standardization and controllability

Inactive Publication Date: 2014-12-03
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Apricots can be eaten raw and processed into dried apricots, preserved apricots, etc. There is no report on their application in cigarette fillings in the prior art

Method used

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  • Armeniaca vulgaris fermented extract and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Media and culture conditions

[0028] 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.

[0029] 2. Preparation of Apricot Meat Samples

[0030] Slice the apricot pulp, dry it fully, crush it, and pass through a 40-mesh sieve. Weigh 20 g of apricot meat powder, add 400 mL of distilled water (20 volume times), sterilize, and set aside.

[0031] 3. Aroma-producing yeast fermentation treatment of apricot meat

[0032] Inoculate 8 mL of the activated Saccharomyces longiosa solution prepared in 1 into the apricot flesh sample prepared in 2 (the inoculum size is 2%), and culture with shaking at 28°C and 160r / min for 24 hours for the next experiment.

[0033] 4. Extraction of spice additives

[0034] After filtering the above fermented liquid, centrifuge at 8000r / min for 10 minutes, take the supernatant, concentrate it under reduced...

Embodiment 2

[0047] Repeat Example 1, with the following differences:

[0048] 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 apricot meat is crushed, add 22 times of distilled water to sterilize; the activated bacteria solution is inoculated on the surface of the apricot meat material The inoculum amount is 2.5%; the fermentation and cultivation time after inoculation is 24 hours; the fermentation liquid supernatant 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.

[0049] 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

[0051] Repeat Example 1, with the following differences:

[0052] 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 apricot meat is crushed, 15 times of distilled water is added to sterilize; the activated bacteria solution is inoculated on the surface of the apricot meat material The inoculum amount is 1.5%; the fermentation and cultivation time after inoculation is 12 hours; the supernatant of the fermentation broth is concentrated under reduced pressure at a temperature of 45° C.; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 8 g / box.

[0053] 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 an Armeniaca vulgaris fermented extract and a preparation method and application thereof. The Armeniaca vulgaris fermented extract is prepared from Armeniaca vulgaris, which serves as a raw material, through fermenting with Lodderomyces elongisporus and extracting aroma components from a fermented solution. The Lodderomyces elongisporus is collected in the China General Microbiological Culture Collection Center (CGMCC); the collection number is CGMCC No. 6645; the collection date is October 08, 2012. The Armeniaca vulgaris fermented extract contains a variety of aroma substances, such as phenylethyl alcohol, capronaldehyde, benzaldehyde, ethyl acetate, 1-butanol and the like. Shown by results of flavored smoking assessment tests, the product can be harmonized with cigarette flavors, can obviously promote the cigarette flavors, make smoke gas delicate and mellow, lower irritation, conceal impurity gases and improve the smoking flavor of cigarettes, and can generate a fresh and special aroma.

Description

technical field [0001] The invention belongs to the technical field of tobacco additives, in particular to a flavor for tobacco obtained by extracting aroma components from fermented apricots. 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 extracte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02A24B3/12C12R1/645
Inventor 者为夏建军陈兴党立志王文元蒋举兴刘亚何靓
Owner CHINA TOBACCO YUNNAN IND
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