A preparation method and application of fermented iris extract for tobacco

The technology of extract and iris, which is applied in the field of preparation of iris extract for fermented tobacco, can solve the problems of masking characteristic aroma, high production cost, high irritation, etc., and achieve the effects of reduced irritation, less impurities and low irritation.

Active Publication Date: 2020-10-13
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Natural tobacco flavors are popular due to their naturalness, but their preparation methods and processes still have defects such as low extraction rate, high production cost, low purity, more impurities, greater irritation, and characteristic aromas that cover the aroma of tobacco.

Method used

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  • A preparation method and application of fermented iris extract for tobacco
  • A preparation method and application of fermented iris extract for tobacco
  • A preparation method and application of fermented iris extract for tobacco

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of fermented iris extract for tobacco, comprising the steps of:

[0028] (1) Slicing crushing and incubation and fermentation: Grinding orris root slices to 40 mesh, mixing with water evenly at a mass ratio of 1:10, 30KHz frequency ultrasonic assistance for 30min, adding succinic acid and benzoic acid (food grade, accounting for the mass of iris powder 0.1% of Lactococcus lactis (Lactococcus lactis subsp. lactis) (food grade, enzyme activities are respectively 500u / g, 5000u / g, 5000u / g and 2000u / ml, according to the mass ratio of 0.3% of the iris raw material, the proportion is 1:0.5:0.8:0.8 according to the mass ratio), heated to 35°C and stirred evenly, incubated and fermented 18h, obtain the iris fermented liquid;

[0029] (2) Soxhlet extraction, extraction purification and microwave spray drying: the iris fermented liquid was dried by microwave spraying to obtain the fermented product of iris, which was put into a microfiltration bag (pore size:...

Embodiment 2

[0034] A preparation method of fermented iris extract for tobacco, comprising the steps of:

[0035](1) Slicing crushing and incubation and fermentation: Grinding orris root slices to 100 mesh, mixing with water evenly at a mass ratio of 1:25, assisted by 60KHz frequency ultrasound for 24min, adding succinic acid, benzoic acid, oxalic acid (food grade, accounting for iris The mass ratio is 0.5%, and the proportion is 1:0.6:1.0), adding compound biological agent β-glucosidase, pullulanase, dextranase and Lactococcus lactis subsp.lactis (food grade, enzyme Activity is respectively 5000u / g, 10000u / g, 10000u / g and 5000u / ml, by 0.2% of the raw material mass ratio of iris, the proportioning ratio between biological preparations is 1:0.5:2:0.5 by mass ratio), heated to Stir at a constant speed at 45°C, incubate and ferment for 36 hours, and obtain the iris fermentation liquid;

[0036] (2) Soxhlet extraction, extraction purification and microwave spray drying: the iris fermented liq...

Embodiment 3

[0041] A preparation method of fermented iris extract for tobacco, comprising the steps of:

[0042] (1) Slicing crushing and incubation and fermentation: Grinding orris root slices to 200 mesh, mixing with water evenly at a mass ratio of 1:50, 100KHz frequency ultrasonic assistance for 15min, adding succinic acid, benzoic acid, oxalic acid (food grade, accounting for iris The mass ratio is 1%, and the mass ratio of the three is 1:2:0.5), adding compound biological agent β-glucosidase, pullulanase, dextranase and Lactococcus lactis milk subspecies (Lactococcuslactis subsp.lactis) (food Grade, enzyme activities are 10000u / g, 40000u / g, 50000u / g and 10000u / ml respectively, according to 0.1% of the mass ratio of iris raw materials, the ratio between biological preparations is 1:0.6:1.2:1.5 by mass ratio) , heat and stir evenly, incubate at 45°C for 36 hours, then raise the temperature to 55°C for 36 hours to obtain the iris fermentation liquid;

[0043] (2) Soxhlet extraction, ex...

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PUM

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Abstract

The invention aims to provide a preparation method and application of an iris extract for fermented cigarette. The preparation method comprises the following steps: slicing and grinding the iris root,with the assistance of ultrasonic waves; adding a composite biological and performing biotransformation fermentation; performing microwave spray drying of the fermentation broth to obtain an iris fermentation product; putting the iris fermentation product into a microfiltration bag; performing soxhlet reflux extraction using an ethanol solution; and performing liquid-liquid extraction and purification using ethyl acetate, and microwave spray drying to obtain the iris extract for fermented cigarette. In the iris extract for fermented cigarette, few impurities are contained, abundant types of aroma are supplied, the flavonoid and other active substances have high purity, the aroma quality is improved, and the defects of obvious characteristic aroma and relatively great irrigation of the iris extract without biotransformation extraction are overcome; the process operation is simple, the process conditions are mild, and the filtrate is directly obtained without the time-consuming suctionfiltration; the temperature is kept relatively low during the process, and thus the aroma components and other active components in iris are maintained relatively well; when applied to traditional cigarette and novel cigarette products, the iris extract has the functions of improving the aroma quality, enriching the aroma, enhancing the aged cigarette flavor and improving the smoke and mouthfeel.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a preparation method and application of fermented tobacco iris extract. Background technique [0002] Flavoring is a key link in the cigarette process, which can improve product style characteristics and improve the sensory quality of cigarettes. At present, tobacco flavors are mainly divided into natural flavors and chemically synthesized flavors that are directly extracted from tobacco or other plants by various separation methods. Natural tobacco flavors are popular due to their naturalness, but their preparation methods and processes still have defects such as low extraction rate, high production cost, low purity, more impurities, greater irritation, and characteristic aromas that cover tobacco aromas. [0003] Iris is a perennial herb distributed in central and southern China. Iris root is the rhizome of Iris tectorum Maxim., which is bitter, sweet, cold in natur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B15/24C11B9/00
CPCA24B15/24C11B9/00
Inventor 魏敏宋旭艳李冉程炳发庞哲
Owner HUBEI CHINA TOBACCO IND
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