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Method for preparing raspberry extract for cigarette by immobilized acetic bacteria

A technology of raspberry and acetic acid bacteria, applied in directions such as tobacco, application, etc., fixed on/in organic carriers, can solve the problem that natural flavors for cigarettes are rarely reported, etc., and achieve improved throat comfort, soft and delicate smoke The effect of rich and rich smoke

Inactive Publication Date: 2017-07-18
WUHAN HUANGHELOU FLAVOR & SPICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Acetobacter is a general term for a type of bacteria that can use fermentable carbohydrates to produce a large amount of acetic acid and other organic acids. Acetobacter is widely used in vinegar, fruit vinegar and other brewing industries, but it is rarely reported in the preparation of natural flavors for tobacco

Method used

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  • Method for preparing raspberry extract for cigarette by immobilized acetic bacteria

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of method that immobilized acetic acid bacteria prepares raspberry extract for smoking comprises the following steps:

[0023] (1) Add 5 times the weight of water to the dried raspberry fruit, reflux extraction at 100°C for 2 times, each extraction time is 5 hours, cool to room temperature after extraction, and filter to obtain the extract, combine twice Extraction solution, obtain raspberry extract A, the conditions of twice extraction are exactly the same;

[0024] (2) Mix raspberry extract A with the PVA-SA immobilized acetic acid bacteria pellets prepared by the above method according to the mass ratio of 5:1, ferment for 4 days at a temperature of 30°C and a stirring speed of 5 rpm, and then place Store in a freezer at 4°C for 10 days;

[0025] (3) filtering the fermented liquid after fermentation in step (2) to obtain a clarified fermented liquid, and freeze-drying the filtered fermented liquid, the thickness of the feed liquid is 1-2 cm, the...

Embodiment 2

[0028] Embodiment 2, a kind of method that immobilized acetic acid bacteria prepares raspberry extract for smoking comprises the following steps:

[0029](1) Take the dried raspberry fruit, add 6 times its weight in water, reflux and extract 3 times at 95°C, each extraction time is 7 hours, cool to room temperature after extraction, and filter to obtain the extract, and combine the three extracts , to obtain raspberry extract A; the conditions of three extractions are exactly the same;

[0030] (2) Mix raspberry extract A with the PVA-SA immobilized acetic acid bacteria pellets prepared in the above method according to the mass ratio of 8:1, and ferment for 3 days at a temperature of 35°C and a stirring speed of 1 rpm , and then stored in a 4°C freezer for 8 days;

[0031] (3) filtering the fermented liquid after fermentation in step (2) to obtain a clarified fermented liquid, and freeze-drying the filtered fermented liquid, the thickness of the feed liquid is 1-2 cm, the vac...

Embodiment 3

[0034] Embodiment 3, a kind of method that immobilized acetic acid bacteria prepares raspberry extract for smoking comprises the following steps:

[0035] (1) Take raspberry flowers, add water 3 times its weight, reflux extraction at 95°C for 3 times, each extraction time is 8 hours, cool to room temperature after extraction, and filter to obtain the extract, and combine the three extracts , to obtain raspberry extract A; three extraction conditions are exactly the same;

[0036] (2) Mix the raspberry extract A with the PVA-SA immobilized acetic acid bacteria pellets prepared by the above method according to the mass ratio of 10:1, ferment for 2 days at a temperature of 37°C and a stirring speed of 4rpm, and then place Store in a freezer at 4°C for 7 days;

[0037] (3) Filtrating the fermented liquid after fermentation in step (2) to obtain a clarified fermented liquid, and freeze-drying the filtered fermented liquid, the thickness of the feed liquid is 1-2 cm, the vacuum deg...

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Abstract

The invention provides a method for preparing a raspberry extract for cigarette by immobilized acetic bacteria. The preparation method comprises the following steps: (1) repeatedly performing aqueous extraction on dry raspberry fruit at 95-100 DEG C and mixing extracting solutions, thereby acquiring a raspberry extract A; (2) inoculating the acetic bacteria into a bouillon culture medium, culturing and centrifuging, thereby acquiring wet thallus, adding the wet thallus into a mixed solution of polyvinyl alcohol and sodium alga acid, and cross-linking in a saturated boric acid solution containing 1-3% of CaCl2 and a saturated Na2SO4 solution, thereby acquiring immobilized acetic bacteria beads; (3) mixing the raspberry extract A with the immobilized acetic bacteria beads at mass ratio of (5-10):1 and then fermenting, filtering so as to acquire clear fermentation liquor, performing freeze drying and then adding alcoholic solution sediment, filtering and concentrating, thereby acquiring the raspberry extract. The raspberry extract added into cigarette has the functions of enriching the cigarette flavor, endowing the cigarette with typical fragrance and acid fragrance of raspberry, softening and fining the smoke, promoting the smoke clustering property, increasing the smoke concentration, reducing irritation and improving the throat comfort.

Description

technical field [0001] The invention relates to the field of tobacco additives, in particular to a preparation method for preparing tobacco raspberry extract by using immobilized acetic acid bacteria. Background technique [0002] Flavoring is a key link in the cigarette process, and it is one of the effective means to improve the determinant of product style and improve the quality of cigarette aroma. At present, flavors and fragrances for tobacco are mainly prepared through extraction and chemical synthesis of natural animals and plants. Due to limited natural plant resources and harsh conditions for chemical synthesis. With the development of biotechnology, in recent years, the use of microbial fermentation to prepare tobacco flavor raw materials provides an economical and efficient way for the production of tobacco flavor raw materials, and develops some new types of tobacco flavor raw materials that cannot be produced by traditional methods. [0003] Microbial immobil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B15/24C12P1/00C12N11/10C12N11/08
CPCA24B15/241C11B9/02C12N11/08C12N11/10C12P1/00
Inventor 庞登红王珊张磊尹团章吕品
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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