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Preparation method and application of fermented hawthorn pigment spice

A technology of spices and hawthorn, which is applied in the field of preparation of fermented hawthorn pigment spices, to achieve the effects of short production cycle, reduction of miscellaneous gas, and high product yield

Inactive Publication Date: 2016-07-13
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, the hawthorn extract is used as a substrate, and the aroma-producing bacterium Bacillus methylotrophicus VJ4-1 is fermented to prepare fermented hawthorn pigments and spices and its application in reconstituted tobacco leaves and wraps to improve the taste of reconstituted tobacco leaves and wraps and appearance, not yet reported

Method used

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  • Preparation method and application of fermented hawthorn pigment spice
  • Preparation method and application of fermented hawthorn pigment spice
  • Preparation method and application of fermented hawthorn pigment spice

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A preparation method for fermented hawthorn pigment spice, comprising the steps of:

[0035] 1) Mix hawthorn powder and water at a mass ratio of 1:20, extract at 60°C for 3 hours, filter with suction, repeat extraction of the filter residue twice, combine the filtrate, and sterilize;

[0036] 2) Strain activation: Bacillus methanolate VJ4-1 was activated and cultured to obtain Bacillus methanolate activation liquid; the strain activation conditions were: 25°C, pH 4.5, 100r / min shaking culture for 24 hours;

[0037] 3) Fermentation: Inoculate the activated bacterium liquid obtained in step 2) into the hawthorn combined filtrate in the above-mentioned step 1) by volume ratio 5% to form a fermented liquid. The canned amount of the above-mentioned fermented liquid is 20%. The culture conditions are the same as the activation culture conditions; the culture time is 2 days;

[0038] 4) The fermented liquid obtained in step 3) and 95% ethanol are mixed in a volume ratio of 1:...

Embodiment 2

[0042] A preparation method for fermented hawthorn pigment spice, comprising the steps of:

[0043] 1) Mix hawthorn powder and water at a mass ratio of 1:15, extract at 65°C for 4 hours, filter with suction, repeat extraction of the filter residue 3 times, combine the filtrate, and sterilize;

[0044] 2) Strain activation: Bacillus methanolate VJ4-1 was activated and cultured to obtain Bacillus methanolate activation solution; the strain activation conditions were: 30°C, pH5, 110r / min shaking culture for 48 hours;

[0045] 3) Fermentation: Inoculate 10% of the activated bacterial liquid obtained in step 2) into the hawthorn combined filtrate in the above step 1) by volume to form a fermented liquid. The canned amount of the above-mentioned fermented liquid is 30%. The culture conditions are the same as the activation culture conditions; the culture time is 3 days;

[0046] 4) The fermented liquid obtained in step 3) and 95% ethanol are mixed in a volume ratio of 1:4, and afte...

Embodiment 3

[0049] A preparation method for fermented hawthorn pigment spice, comprising the steps of:

[0050] 1) Mix hawthorn powder and water at a mass ratio of 1:40, extract at 70°C for 5 hours, filter with suction, repeat extraction of the filter residue 3 times, combine the filtrate, and sterilize;

[0051] 2) Strain activation: Bacillus methanolate VJ4-1 was activated and cultured to obtain the Bacillus methanolate activation solution; the strain activation conditions were: 35°C, pH 6, 130r / min shaking culture for 72 hours;

[0052] 3) Fermentation: Inoculate 20% of the activated bacterial liquid obtained in step 2) into the hawthorn combined filtrate in the above-mentioned step 1) by volume to form a fermented liquid. The canned amount of the above-mentioned fermented liquid is 40%. The culture conditions are the same as the activation culture conditions; the culture time is 5 days;

[0053] 4) The fermented liquid obtained in step 3) and 95% ethanol are mixed in a volume ratio o...

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Abstract

The invention provides a preparation method for fermented hawthorn pigment spice. The preparation method comprises the following steps of: 1) mixing hawthorn powder with water in a mass ratio of 1: (10-40) to obtain a mixture, extracting the mixture for 3-5 hours at a temperature of 60-75 DEG C, carrying out suction filtration on the mixture, repeatedly extracting filter residues for 2-3 times, combining filtrate, and sterilizing the filtrate; 2) activating and culturing edible methanol bacillus J4-1 to obtain an edible methanol bacillus activation solution; 3) fermenting, namely inoculating the activation solution into hawthorn combined filtrate in the step 1) in a volume ratio of 5-20%, and forming a fermented solution; 4) carrying out suction filtration on the fermented solution obtained in the step 3) and 95% ethanol in a volume ratio of 1:(3-4), distilling the filtrate under reduced pressure to remove a solvent, thereby preparing dark red brown extract as fermented hawthorn spice. The fermented hawthorn pigment spice prepared by the preparation method can be used for improving the sweet smell of reconstituted tobaccos, reducing stimulus, reducing offensive odor and improving the color of the reconstituted tobaccos and the coating appearance, so that the appearance color of the reconstituted tobaccos is more similar with that of cigars.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a preparation method and application of fermented hawthorn pigment and flavor. Background technique [0002] Reconstituted tobacco leaves are mainly composed of tobacco powder, chips, tobacco stems or low-grade tobacco leaves with adhesives and other additives. Reconstituted tobacco leaves have flavor defects such as heavy miscellaneous gas, strong irritation and unpleasant taste, which affect the use effect and addition amount of reconstituted tobacco leaves in cigarette products. The usual practice in China is to use additives to improve. At present, the most used additives are tobacco and natural plant extracts. These extracts are generally obtained through water, alcohol extraction or molecular distillation. The degree of improvement in cigarette quality after adding Limited, there are still defects such as large irritation and a lot of miscellaneous gas. In order...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B3/12A24B15/12A24B15/30
CPCA24B3/12A24B3/14A24B15/12A24B15/303C11B9/022C11B9/025C11B9/027C12P1/04C12N1/205C12R2001/07
Inventor 魏敏李冉陈义坤高颂黄明
Owner HUBEI CHINA TOBACCO IND
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