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Method for preparing tobacco essence and spice by fermentation by utilizing Debaryomyces hansenii and flower

A technology of tobacco flavor, flavor and fragrance, applied in the directions of essential oil/spice, tobacco, application, etc., can solve the problems of weak flavor and application development obstacles, and achieve the effects of low cost, alleviation of harm, and high safety.

Inactive Publication Date: 2019-06-04
CHINA TOBACCO SICHUAN IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the application of Debaryomyces hansenii is limited to meat because of the weak fragrance produced during fermentation of Debaryomyces hansenii and the fragrance of sweet esters with a slight bouquet. product in preparation
[0010] Now, there is no natural flavor and fragrance produced by fermentation of Debaryomyces hansenii, which undoubtedly affects the development of Debaryomyces hansenii in the flavor and fragrance industry and the development of Debaryomyces hansenii (Debaryomyces hansenii). ) itself poses a serious hindrance to the development of applications

Method used

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  • Method for preparing tobacco essence and spice by fermentation by utilizing Debaryomyces hansenii and flower
  • Method for preparing tobacco essence and spice by fermentation by utilizing Debaryomyces hansenii and flower
  • Method for preparing tobacco essence and spice by fermentation by utilizing Debaryomyces hansenii and flower

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: Debaria hansenii+Sophora japonica

[0055] Specific steps are as follows:

[0056] (1) Take a loop of the yeast strain stored at 4°C and transfer it to the YPD seed medium (sterilized at 115°C for 20 minutes), at 30°C, with a rotation speed of 200r min -1 Cultivate for 2 days under certain conditions to obtain the activation solution;

[0057] (2) Take 80 mL of YPD seed culture medium and place it in a 250 mL Erlenmeyer flask (sterilized at 115°C for 20 minutes), take 200 μL of the activation solution obtained in (1) and inoculate it into the YPD seed culture medium. -1 Cultivate for 2 days under the condition of 9 CFU / mL;

[0058] (3) Take 100g of fermentation medium (sterilized at 105°C for 20min) and place it in a 250mL shake flask, inoculate the seed liquid into the fermentation medium according to the parameters in Table 2 for fermentation, and obtain fermentation product A 0 、A 1 、A 2 、A 3 ; where, A 0 group is the blank control group.

[00...

Embodiment 2

[0078] Embodiment 2: Debaryoyces hansenii+Paeoniae Alba

[0079] Specific steps are as follows:

[0080] Sophora pagoda in embodiment 1 is replaced into Radix Paeoniae Alba, repeats A in embodiment 1 1 Group experiment, get fermented product A 4 .

[0081] For the fermented product A obtained 4 Smell the fragrance, and the results are shown in Table 6.

Embodiment 3

[0082] Embodiment 3: Debaria hansenii + lavender

[0083] Specific steps are as follows:

[0084] Sophora pagoda in embodiment 1 is replaced with lavender, repeats A in embodiment 1 1 Group experiment, get fermented product A 5 .

[0085] For the fermented product A obtained 5 Smell the fragrance, and the results are shown in Table 6.

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Abstract

The invention discloses a method for preparing tobacco essence and spice by fermentation by utilizing Debaryomyces hansenii and flower, and belongs to the technical field of microbial fermentation. The preparation method comprises the following steps: inoculating the Debaryomyces hansenii to a fermentation culture medium containing sophora flower and the like for fermentation so as to endow a fermented product with sophora flower fragrance with slight sweet taste to obtain cigarette essence and spice with pleasant fragrance; the method is simple in process, the raw materials are rich in sourceand low in cost, and the method is suitable for industrial production; moreover, the essence and spice prepared by the method is fragrant and pleasant in fragrance and rich in active ingredients of the sophora flower and yeast, has the effects of resisting oxidation, resisting inflammation and the like, is safe and reliable and can be widely applied to the field of tobacco.

Description

technical field [0001] The invention relates to a method for preparing tobacco flavors and fragrances by using Debaria hansenii and flower fermentation, and belongs to the technical field of microbial fermentation. Background technique [0002] Flavors and fragrances are substances that can be smelled or tasted by the sense of smell, which can bring people a sense of comfort and joy, and relieve the tension brought by the fast-paced lifestyle of contemporary society to a certain extent. , is closely related to human life, therefore, flavors and fragrances have been widely used in the flavoring of products in food, medicine, cosmetics and tobacco industries, and occupy an unshakable position. [0003] Especially in the tobacco industry, with the growing controversy over smoking and health issues, an important challenge facing the tobacco industry is to reduce the tar content of tobacco products while maintaining a sufficient flavor of tobacco products, and to increase flavori...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B15/24
Inventor 李东亮罗诚张倩颖耿宗泽张迪丁重阳赵丽婷徐萌萌刘元法
Owner CHINA TOBACCO SICHUAN IND CO LTD
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