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Method for preparing black brin extract for cigarette by immobilized saccharomycetes

A technology of yeast and extract, which is applied in the field of preparing black pulin extract for tobacco, to achieve the effects of reducing irritation, increasing fruity sweet aroma, and soft and delicate 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

However, there has been no report on the preparation of black pulin extract for tobacco by using microorganism immobilization technology

Method used

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  • Method for preparing black brin extract for cigarette by immobilized saccharomycetes

Examples

Experimental program
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Effect test

Embodiment 1

[0020] (1) Take fresh black pudding, remove the core, squeeze the juice, sterilize at 121°C for 20 minutes, cool, and filter to obtain black pudding juice;

[0021] (2) Saccharomyces bacterium suspension preparation: inoculate saccharomycete in broth culture medium, the specific formula of broth culture medium is (per liter): peptone 10g, beef extract powder 3g, sodium chloride 5g, final pH7. 3±0.1, cultured for 48 hours at a temperature of 37°C and a stirring speed of 50 rpm, took the culture solution and centrifuged at 8000 rpm, and the wet cells after centrifugation were used for later use;

[0022] (3) Sodium alginate-CaCl of yeast 2 Immobilization: Prepare a sodium alginate solution with a mass fraction of 4%, and then add 3% of its volume of the yeast wet cell prepared in the step (2) to prepare a mixed solution, and use a peristaltic pump to pass through a 1mm aperture Add the prepared mixture dropwise to the CaCl with a mass fraction of 3% 2 solution, into balls, and...

Embodiment 2

[0026] (1) Take fresh black pudding, remove the core, squeeze the juice, sterilize at 121°C for 20 minutes, cool, and filter to obtain black pudding juice;

[0027] (2) Saccharomyces bacterium suspension preparation: inoculate saccharomycete in broth culture medium, the specific formula of broth culture medium is (per liter): peptone 10g, beef extract powder 3g, sodium chloride 5g, final pH7. 3±0.1, cultured for 48 hours at a temperature of 37°C and a stirring speed of 50 rpm, took the culture solution and centrifuged at 8000 rpm, and the wet cells after centrifugation were used for later use;

[0028] (3) Sodium alginate-CaCl of yeast 2 Immobilization: Prepare a sodium alginate solution with a mass fraction of 5%, then add 4% of its volume of the yeast wet cell prepared in the step (2), prepare a mixed solution, and use a peristaltic pump to pass through a 3mm aperture Add the prepared mixture dropwise to the CaCl with a mass fraction of 4% 2 solution, into balls, and the C...

Embodiment 3

[0032] (1) Take fresh black pudding, remove the core, squeeze the juice, sterilize at 121°C for 20 minutes, cool, and filter to obtain black pudding juice;

[0033] (2) Saccharomyces bacterium suspension preparation: inoculate saccharomycete in broth culture medium, the specific formula of broth culture medium is (per liter): peptone 10g, beef extract powder 3g, sodium chloride 5g, final pH7. 3±0.1, cultured for 48 hours at a temperature of 37°C and a stirring speed of 50 rpm, took the culture solution and centrifuged at 8000 rpm, and the wet cells after centrifugation were used for later use;

[0034] (3) Sodium alginate-CaCl of yeast 2 Immobilization: Prepare a sodium alginate solution with a mass fraction of 5%, then add 5% of its volume of the yeast wet cell prepared in the step (2), prepare a mixed solution, and use a peristaltic pump to pass through a 4mm aperture Add the prepared mixed solution drop by drop to the CaCl with a mass fraction of 6%.2 solution, into balls,...

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Abstract

The invention provides a method for preparing a black brin extract for cigarette by immobilized saccharomycetes. The method comprises the following steps: (1) juicing fresh black brin; (2) preparing a saccharomycetes bacterial suspension; (3) immobilizing saccharomycetes with sodium alginate-CaCl2; (4) performing fermenting reaction on the immobilized saccharomycetes and the black brin juice; (5) filtering fermentation liquor, thereby acquiring clear fermentation liquor, and then performing alcohol precipitation and vacuum concentration, thereby acquiring the black brin extract. According to the invention, the black brin is taken as a raw material and the immobilized saccharomycetes are utilized to ferment the black brin juice, so that the high-quality black brin extract for cigarette can be acquired. The extract in cigarette has the functions of enriching cigarette flavor, inducing cigarette fragrance, increasing fruity sweet and fragrance, enhancing smoke saliva-generating feel, softening and fining smoke, relieving throat irritation, and the like.

Description

technical field [0001] The invention relates to the field of tobacco additives, in particular to a method for preparing black pulin extract for tobacco by using immobilized yeast. 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 immobilization technology is...

Claims

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Application Information

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IPC IPC(8): C12P1/02C12N11/10C12N11/04A24B3/12A24B15/24C12R1/865
CPCA24B3/12A24B15/24C12N11/04C12N11/10C12P1/02C12N1/185C12R2001/865
Inventor 庞登红黄龙王萍易建云
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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