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Method for preparing fermented type tobacco spice from rosa sterilis

A technology of seedless prickly pear and tobacco spices, applied in the direction of preparing tobacco, methods based on microorganisms, biochemical equipment and methods, etc.

Inactive Publication Date: 2016-06-29
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no report on the fermentation of roxburghii seedless as a substrate to prepare flavors for tobacco

Method used

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  • Method for preparing fermented type tobacco spice from rosa sterilis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] After the Trichoderma chrysogenum HLMM-04 strain was activated twice, it was inoculated in a Erlenmeyer flask equipped with 200mL PDA liquid medium (200g of potatoes, 20g of glucose, supplemented with distilled water to 1L, pH7.0, autoclaved at 115°C for 15min). ℃, 180rpm under the fermentation culture for 5d. Filter to remove bacteria. Take the supernatant and slowly add ammonium sulfate to 80% saturation, let it stand overnight at 4°C, centrifuge to collect the precipitate and dissolve it in a small amount of buffer (0.02mol / LNa 2 HPO 4 and NaH 2 PO 4 buffer solution, pH 7.3), dialyzed with the same buffer solution to obtain crude enzyme solution.

[0019] Wash the seedless prickly pears, press them, filter them, and separate the juice from the residue.

[0020] After dissolving and activating pectinase and glucoamylase in water at 40°C, they were added to the juice of Rosa roxburghii for enzymolysis. 3h.

[0021] Add twice the weight of water to the seedless p...

Embodiment 2

[0024] Example 1 was repeated, with the following differences: both pectinase and glucoamylase were added in an amount of 0.05%, the enzymolysis temperature was 40° C., and the enzymolysis time was 2 hours. The added amount of crude enzyme liquid is 5%, the fermentation temperature is 40° C., and the fermentation time is 2 hours.

Embodiment 3

[0026] Example 1 was repeated, with the following differences: the added amount of pectinase and glucoamylase was both 0.1%, the enzymolysis temperature was 40° C., and the enzymolysis time was 4 hours. The addition amount of the crude enzyme liquid is 10%, the fermentation temperature is 40° C., and the fermentation time is 4 hours.

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Abstract

The invention discloses a method for preparing fermented flavor for tobacco with seedless roxburghii. Wash the seedless prickly pears, squeeze them, and filter to separate the juice from the residue. Pectinase and glucoamylase were used to enzymatically hydrolyze the juice of Rosa roxburghii, and Trichoderma chrysogreen HLMM‑04 strain was used to prepare crude enzyme solution, and the residue of Rosa roxburghii was fermented. The juice after enzymolysis is mixed with the residue after fermentation, extracted by reflux, filtered to remove residue, and concentrated under reduced pressure to obtain the seedless prickly pear fermented spice. The preservation number of the Trichoderma chrysogreen HLMM‑04 strain is CGMCC No. 10839, which has the ability to produce cellulase. The prepared fermented flavor for tobacco has obvious fruity aroma, is well coordinated with smoke, and has the functions of increasing the richness of smoke and improving taste.

Description

technical field [0001] The invention belongs to the technical field of preparation of tobacco additives, and in particular relates to a method for producing characteristic tobacco spices by using roxburghii seedless as a raw material and combining enzyme technology with microorganisms. Background technique [0002] Flavoring is a key link in the cigarette process, and it is one of the effective means to effectively improve the smoking quality of cigarettes and form a unique style of cigarettes. At present, most of the tobacco flavors added to tobacco in my country are extracted by traditional methods and then blended. Although the production and operation are simple, there are also disadvantages such as monotonous aroma and ineffective improvement of cigarette smoking. The use of microbial fermentation and enzyme preparation can increase the content of various aroma substances in traditionally extracted spices, enhance the richness of aroma, and then produce rich aroma and h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/00A24B3/12C12R1/885
CPCC12P1/00A24B3/12
Inventor 段焰青杨玺付磊蒋举兴党立志王文元李海涛
Owner CHINA TOBACCO YUNNAN IND
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