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Method for preparing fermentation type beet extract by processing beet juice with hot Acetobacterium Balch

A technology of pyroacetic acid bacteria and beet juice, which is applied in the preparation of tobacco, fat production, tobacco, etc., can solve the problems of not being able to produce beet extract for tobacco, and achieve the effects of reducing irritation, improving quality and reducing residues

Inactive Publication Date: 2015-12-16
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the desired smoking beet extract cannot be produced by conventional flavor production methods
And, take sugar beet as raw material and utilize microbial fermentation technology to produce the method for characteristic tobacco spices and have no report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Preparation of beet juice:

[0029] (1) Take 5 kg of fresh beets and add them to clear water to clean them, then use a juice extractor to beat the beets, collect the slurry, and obtain the beet slurry.

[0030] (2) Adding 0.1% glucose and 0.01% Nacl by weight to the obtained sugar beet slurry, mixing evenly to obtain beet juice.

[0031] (3) Sterilizing the prepared beet juice at 100° C. for 30 minutes to obtain sterilized beet juice.

[0032] 2. Preparation of thermoacetic acid bacteria solution:

[0033] Take 10 g of Clostriolium themoacidophilus PJH73 and add 100 times the mass of sterile water to prepare a bacterial liquid for fermentation treatment to obtain a thermoacetic acid bacterial liquid.

[0034] 3. Fermentation:

[0035] (1) Inoculation: under aseptic conditions, the mass ratio of the thermoacetic acid bacteria liquid and the beet juice is 0.1%, and the thermoacetic acid bacteria liquid is inoculated in the sterilized beet juice to obtain the inocula...

Embodiment 2

[0043] 1 Preparation of beet juice:

[0044] (1) Take 5 kg of fresh beets and add them to clear water to clean them, then use a juice extractor to beat the beets, collect the slurry, and obtain the beet slurry.

[0045] (2) Add glucose with a weight of 1% of the weight of the beet slurry and Nacl with a weight of 0.1% of the weight of the beet slurry to the obtained beet slurry, and mix evenly to obtain beet juice.

[0046] (3) The prepared beet juice was sterilized at 110° C. for 20 minutes to obtain sterilized beet juice.

[0047] 2. Preparation of thermoacetic acid bacteria solution:

[0048] Take 10 g of Clostriolium themoacidophilus PJH73 and add 100 times the mass of sterile water to prepare a bacterial liquid for fermentation treatment to obtain a thermoacetic acid bacterial liquid.

[0049] 3. Fermentation:

[0050] (1) Inoculation: under aseptic conditions, the mass ratio of the thermoacetic acid bacteria liquid and the beet juice is 0.5%, and the thermoacetic acid...

Embodiment 3

[0058] 1. Preparation of beet juice:

[0059] (1) Take 5 kg of fresh beets and add them to clear water to clean them, then use a juice extractor to beat the beets, collect the slurry, and obtain the beet slurry.

[0060] (2) Adding 5% glucose and 0.5% Nacl by weight to the obtained sugar beet slurry, mixing evenly to obtain beet juice.

[0061] (3) Sterilize the prepared beet juice at 115° C. for 15 minutes to obtain sterilized beet juice.

[0062] 2. Preparation of thermoacetic acid bacteria solution:

[0063] Take 10 g of Clostriolium themoacidophilus PJH73 and add 100 times the mass of sterile water to prepare a bacterial liquid for fermentation treatment to obtain a thermoacetic acid bacterial liquid.

[0064] 3. Fermentation:

[0065] (1) Inoculation: under aseptic conditions, the mass ratio of the thermoacetic acid bacteria liquid and the beet juice is 1%, and the thermoacetic acid bacteria liquid is inoculated in the sterilized beet juice to obtain the inoculated bee...

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Abstract

The invention discloses a method for preparing a fermentation type beet extract by processing beet juice with hot Acetobacterium Balch. The preparation method comprises the following steps: firstly preparing a beet juice and a hot bacteria liquid of Acetobacterium Balch; inoculating the beet juice with the hot bacteria liquid of Acetobacterium Balch for fermentation; carrying out a filtration, a separation and a vacuum concentration of obtained beet fermentation liquor, and obtaining the fermentation type beet extract. The invention is advantageous in that the fermentation type beet extract prepared by the invention has fresh, sweet and fragrant rhythm of beet with favorable acid fragrance; the beet extract can be added into cigarette, thereby increasing delicate fragrance rhythm of cigarette, softening and smoothing smoke, reducing excitant of cigarette, minimizing residual, improving quality of the beet extract, and realizing application of the beet extract in cigarette. The invention develops a new approach for economic, high efficient and orientable production of natural cigarette flavor, exploits a novel cigarette flavor with excellent quality characteristics that can not be produced according to traditional flavor production methods, and increases a new category of cigarette flavor.

Description

technical field [0001] The present invention relates to the application of microbial fermentation technology, and also relates to the technical field of the preparation of flavor and fragrance for tobacco, in particular to a method for preparing fermented sugar beet extract by treating beet juice with thermoacetobacter. Background technique [0002] Sugar beet, biennial herb, conical to fusiform root, juicy. Beets have 75% moisture and 25% solids. In the solid matter, sucrose accounts for 16% to 18%, and non-sugar substances account for 7% to 9%. Non-sugar substances are divided into two types: soluble and insoluble: insoluble non-sugars are mainly cellulose, hemicellulose, protopectin and protein; soluble non-sugars are divided into inorganic non-sugars and organic non-sugars. Beetroot is the main source of table sugar. Sugar is an indispensable nutrient for people's life, and it is also an important raw material for food industry, beverage industry and pharmaceutical in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
Inventor 王娜熊国玺司辉尹团章张敦铁
Owner HUBEI CHINA TOBACCO IND
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