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A kind of Trichoderma chlorophyll hlmm-04 strain and method for preparing tobacco flavor

A technology of tobacco spices and Trichoderma chrysoderma, applied in the direction of microorganism-based methods, biochemical equipment and methods, essential oils/flavors, etc., to achieve the effect of simple operation, low cost, and convenient large-scale industrial production

Active Publication Date: 2019-05-17
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 use of Trichoderma chrysanthemum for fermentation to prepare tobacco flavors

Method used

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  • A kind of Trichoderma chlorophyll hlmm-04 strain and method for preparing tobacco flavor
  • A kind of Trichoderma chlorophyll hlmm-04 strain and method for preparing tobacco flavor
  • A kind of Trichoderma chlorophyll hlmm-04 strain and method for preparing tobacco flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Optimal conditions for enzyme production of Trichoderma chrysogreen strain HLMM-04

[0024] 1.1 Effect of initial pH of medium on enzyme production of HLMM-04 strain

[0025] The pH of the liquid medium was adjusted to 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5 respectively, and after shaking culture at 28°C and 120rpm for 3 days, the cellulase activity was measured, showing that the optimum initial pH was 6.5.

[0026] 1.2 Effect of culture temperature on enzyme production of HLMM-04 strain

[0027] Place the inoculated liquid fermentation medium at 20°C, 25°C, 28°C, 32°C, and 35°C respectively, and culture with shaking at 120r / min for 3 days, then measure the cellulase activity, which shows that the most suitable culture temperature is 28°C .

[0028] 1.3 Effect of culture time on enzyme production of HLMM-04 strain

[0029] The inoculated liquid medium (pH 6.5) was placed in a constant temperature and humidity chamber, 28°C, 120r / min shaking culture, and the cellulase a...

Embodiment 2

[0044] Repeat Example 1, with the following differences: the amount of crude enzyme solution added is 5% of the quality of Yunnan olives, and the fermentation time is 2h.

[0045] 1. Product characteristics and physical and chemical properties

[0046] The obtained fermented flavoring for tobacco is a reddish-brown fluid paste, which is not clear. The physical and chemical properties of the product are shown in Table 3.

[0047] Table 3 Physicochemical indicators of Trichoderma chrysogreen HLMM-04 fermented spices

[0048]

[0049] 2. Cigarette Flavoring Experiment

[0050] The results of aromatization showed that the flavor fermented by Trichoderma chrysoderma HLMM-04 was significantly different from the control, with increased aroma richness, increased throat comfort, and improved aftertaste. The evaluation results are shown in Table 4.

[0051] Table 4 The results of evaluation and absorption of fermented spices

[0052]

Embodiment 3

[0054]Repeat Example 1, with the following differences: the amount of crude enzyme solution added is 20% of the quality of Yunnan olives, and the fermentation time is 5 hours.

[0055] 1. Product characteristics and physical and chemical properties

[0056] The obtained fermented flavoring for tobacco is a reddish-brown fluid paste, which is not clear. The physical and chemical properties of the product are shown in Table 5.

[0057] Table 5 Physicochemical indicators of Trichoderma chrysogreen HLMM-04 fermented spices

[0058]

[0059] 2. Cigarette Flavoring Experiment

[0060] The aromatization results showed that the flavor fermented by Trichoderma chrysogenum HLMM-04 was significantly different from the control, the smoke was coordinated, the throat comfort was increased, the irritation was reduced, and the aftertaste was improved. The evaluation results are shown in Table 6.

[0061] Table 6 Evaluation results of fermented spices

[0062]

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Abstract

The invention discloses a Trichoderma chrysanthemum HLMM‑04 strain and a method for preparing tobacco spices. The strain is Trichoderma aureoviride HLMM-04 CGMCC No.10839, which has the ability to produce cellulase, and then promote the decomposition of cellulose into oligosaccharides or monosaccharides. The cellulase crude enzyme solution is obtained by activating, fermenting, filtering and dialysis of the bacterial strain, which is used to ferment the mixture of loquat, loquat leaf, lily, hawthorn and prawn sea, and then extracted, filtered and concentrated under reduced pressure to make tobacco flavor. The optimum conditions for enzyme production of HLMM‑04 strain were as follows: the initial pH of the medium was 6.5, the culture temperature was 28°C, and the culture time was 5 days. The results of perfuming showed that the prepared spices could reduce irritation, improve throat comfort and aftertaste.

Description

technical field [0001] The invention belongs to the field of microbial fermentation and its application, and in particular relates to a new strain of Trichoderma chrysogreen. Simultaneously, the invention also relates to a method of using the bacterial strain to prepare tobacco spices with the effect of improving throat comfort. 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 microorganisms to ferment aroma raw materials can increase the content of various aroma substances in traditionally extracted spices, enhance the richnes...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C11B9/00C12R1/885
CPCC11B9/00C12N1/145C12R2001/885
Inventor 者为段焰青王明锋吴俊杨洪明蒋举兴陈兴
Owner CHINA TOBACCO YUNNAN IND
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