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Tobacco flavor prepared from microbial fermented insect droppings tea and application of tobacco flavor

A technology for microbial fermentation and tobacco flavors, applied in the field of tobacco flavors, can solve the problems such as no public report of D. cavernosa, and achieve the effects of facilitating large-scale industrial production, increasing aroma richness, and having a significant effect of promoting body fluids.

Inactive Publication Date: 2017-08-11
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Zoonococcus burrowing bacteria provided by the present invention was isolated for the first time, and was identified as a new species of microorganisms. At present, there is no public report about the Zoonidiococcus burrowing bacteria and related applications.

Method used

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  • Tobacco flavor prepared from microbial fermented insect droppings tea and application of tobacco flavor
  • Tobacco flavor prepared from microbial fermented insect droppings tea and application of tobacco flavor
  • Tobacco flavor prepared from microbial fermented insect droppings tea and application of tobacco flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Cultivation of the SYSUZL-1 strain of Kinetococcus burrowing

[0026] (1) Slant culture: medium: glucose 0.5g; yeast extract 0.5g; peptone 0.5g; acid hydrolyzed casein 0.5g; soluble starch 0.5g; sodium pyruvate 0.3g; g; 15 g of agar; 1000 ml of distilled water, pH 7.2; inoculate the slant medium with Actinococcus burrowing bacteria SYSUZL-1, culture at 28°C, and culture for 7 days.

[0027] (2) Seed culture: pick part of the mycelium from the slope and put it into the seed solution, and culture it in a shaker flask for 36 hours at a culture temperature of 28° C. to obtain an activated bacterial solution. Seed medium: 120g dextrin; 40g soybean powder; 2g yeast extract; 0.5g tryptophan; 5g β-alanine; 0.5g magnesium sulfate;

[0028] 2. Fermentation of Kinetococcus burrowing SYSUZL-1 strain to prepare tobacco flavor

[0029] After pulverizing the worm excrement tea, add twice the weight of water, mix evenly, inoculate the activated bacterium liquid of Kinetococcus bur...

Embodiment 2

[0042] Repeat the implementation 1, with the following differences: the amount of activated bacterium solution of Actinococcus burrowing is 5% of the weight of the worm excrement tea, and the fermentation time is 24h.

[0043] 1. Product characteristics and physical and chemical properties

[0044] The obtained fermented tobacco flavor was dark brown liquid, not clear. The physical and chemical properties of the product are shown in Table 3.

[0045] Table 3 Physicochemical indicators of worm excrement tea spices fermented by Kinetococcus burrowing bacteria SYSUZL-1

[0046]

[0047] 2. Cigarette Flavoring Experiment

[0048] Take 0.2g of fermented flavoring for tobacco, dilute it 50 times, and evenly spray it in the 50g group without adding fragrant leaves.

[0049] The results of flavoring showed that the spices fermented by Actinococcus burrowing bacteria SYSUZL-1 of worm excrement tea were significantly different from the control, with rich aroma and the effect of impr...

Embodiment 3

[0053] Repeat the implementation 1, with the following differences: the amount of activated bacterium solution of Actinococcus burrowing is 20% of the weight of the worm excrement tea, and the fermentation time is 48h.

[0054] 1. Product characteristics and physical and chemical properties

[0055] The obtained fermented tobacco flavor was dark brown liquid, not clear. The physical and chemical properties of the product are shown in Table 5.

[0056] Table 5 Physicochemical indicators of worm excrement tea spices fermented by Kinetococcus burrowing bacteria SYSUZL-1

[0057]

[0058] 2. Cigarette Flavoring Experiment

[0059] Take 0.3g of fermented tobacco spice, dilute it 50 times, and evenly spray it in the 50g group without adding fragrant leaves.

[0060] The results of flavoring showed that the spices fermented by Kinetococcus burrowe SYSUZL-1 were significantly different from those of the control, with prominent sour aroma and enhanced body fluid effect. The eval...

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Abstract

The invention discloses tobacco flavor prepared from microbial fermented insect droppings tea and application of the tobacco flavor. The insect droppings tea is used as a raw material, after cave planococcus SYSUZL-1 is subjected to enlarge cultivation, the insect droppings tea is fermented, after the insect droppings tea is subjected to shake culture at the temperature of 30 DEG C for 24-48 hours, and then procedures of refluxing extraction, filtering and slag removal and concentration of supernate under reduced pressure are implemented to obtain the tobacco flavor. The storage number of the strain is CCTCC M2016738. Microbiology characteristic analysis and 16S rRNA gene sequence analysis show that the cave planococcus is a new species of microorganisms. After combined fermentation of the strain and the insect droppings tea, compared with untreated tobacco flavor, the tobacco flavor has the characteristics that while the original characteristic aroma of the insect droppings tea is maintained, special acid aroma is added, aroma richness is improved, and the effect of promoting the secretion of saliva or body fluid is remarkable.

Description

technical field [0001] The invention belongs to the technical field of microorganism application and preparation of flavoring for tobacco, and in particular relates to a flavoring for tobacco prepared by co-fermenting a new species of microorganism, Actinococcus burrowe, and characteristic aroma raw material, worm excrement tea. Simultaneously, the invention also relates to the application of the flavoring for tobacco in the production of cigarettes. Background technique [0002] There are many types of microorganisms. For a long time, people have used pure culture technology to investigate, research, develop and utilize microorganisms in the environment. With the development of science and technology, the importance of microbial resources in scientific research and biological industry has become increasingly prominent. Many countries in the world are collecting and preserving various microbial resources, and their continuous enrichment will lay a solid material foundation ...

Claims

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Application Information

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IPC IPC(8): C12P1/04A24B3/12C12R1/01
CPCA24B3/12C12P1/04C12N1/205C12R2001/01
Inventor 夏建军者为段焰青汪显国陈兴付磊王坚
Owner CHINA TOBACCO YUNNAN IND
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