Method for preparing fig extract for cigarette by immobilized saccharomycetes

A technology of fig extract and yeast is applied in the directions of microorganism-based methods, biochemical equipment and methods, and tobacco preparation to achieve the effects of enriching tobacco aroma, easy solid-liquid separation, and increasing fruity aroma.

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 is no report on the preparation of tobacco fig extract by using microorganism immobilization technology

Method used

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  • Method for preparing fig extract for cigarette by immobilized saccharomycetes
  • Method for preparing fig extract for cigarette by immobilized saccharomycetes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Take fresh figs, wash them, remove the peels and stones, remove the stones, squeeze the juice, sterilize at 121°C for 20 minutes, cool, and filter to obtain fig 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 so...

Embodiment 2

[0026] (1) Take fresh figs, remove the core, squeeze the juice, sterilize at 121°C for 20 minutes, cool, and filter to obtain fig 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 CaCl 2 The solution...

Embodiment 3

[0032] (1) Take fresh figs, remove the core, squeeze the juice, sterilize at 121°C for 20 minutes, cool, and filter to obtain fig 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 2Immobilization: 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, and the CaCl 2 T...

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Abstract

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

Description

technical field [0001] The invention relates to the field of tobacco additives, in particular to a preparation method for preparing tobacco fig extract 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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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12N11/10C12N11/08A24B3/12A24B15/24C12R1/865
CPCA24B3/12A24B15/24C12N11/08C12N11/10C12P1/02C12N1/185C12R2001/865
Inventor 庞登红潘妮黄龙谭烨易建云
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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