Saccharomyces cerevisiae and application thereof in preparation of tobacco flavor

A technology of Saccharomyces cerevisiae and tobacco spices, which is applied in the field of microorganisms and can solve the problems of the influence of tobacco leaves on smoking

Active Publication Date: 2020-01-10
JILIN TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the control of tar content is usually accompanied by the reduction of tobacco flavor substances, and the smoking power of tobacco leaves is also affected accordingly

Method used

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  • Saccharomyces cerevisiae and application thereof in preparation of tobacco flavor
  • Saccharomyces cerevisiae and application thereof in preparation of tobacco flavor
  • Saccharomyces cerevisiae and application thereof in preparation of tobacco flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 Isolation and identification of Saccharomyces cerevisiae SJ-1 of the present invention

[0031] The alcoholic products and enzymes were enriched and separated, and 17 strains were finally screened and isolated by observing the morphological characteristics of the colonies during the cultivation process. The preliminarily screened strains were inserted into the basal medium and placed on a shaker for 15 h. The cultured bacterial liquid was inserted into the pre-prepared seed medium at 10% of the inoculum amount, and the prepared seed liquid was shaken for 72 hours at 30°C. Observe and record the aroma changes of the fermentation broth during the cultivation process. The fermented samples and the control blank group were analyzed for sensory aroma characteristics, and the fermented liquid with different aromas from the control group was taken out for olfactory discrimination, and the results of olfactory discrimination were comprehensively obtained to obtain th...

Embodiment 2

[0032] Embodiment 2 Utilize Saccharomyces cerevisiae SJ-1 to prepare flavor for tobacco

[0033] The Saccharomyces cerevisiae with the deposit number of CGMCC NO.17832 was activated and cultured to obtain a bacterial liquid, and the bacterial liquid was inoculated into a seed medium containing tobacco extract at a ratio of 10% (v / v) for fermentation.

[0034] Wherein, the seed culture medium is composed of: tobacco extract L50g (provided by the technical center of Jilin Tobacco Industry Company), water 50mL; the concentration of Saccharomyces cerevisiae in the bacterial liquid is 0.944×10 9 cfu / ml; fermentation temperature was 30°C and fermentation time was 72h.

[0035] The seed culture solution not inoculated with Saccharomyces cerevisiae SJ-1 was used as the control group, and three replicates were set for each treatment group in the seed culture solution group. The SJ-1 fermentation broth and the control seed liquid were simultaneously distilled and extracted, and then th...

Embodiment 3

[0046] Example 3 Sensory evaluation test

[0047] The tobacco flavor prepared in Example 2 was dissolved in 75% alcohol to prepare fragrance liquids Y1, Y2, and Y3 (Table 2), which were evenly sprayed on the treated tobacco samples in an appropriate proportion. The sensory evaluation of the samples was carried out by manual rolling, while rolling and evaluation were carried out with tobacco cut without flavoring as a control. The smoking evaluation test was carried out in accordance with > GB5606-2005, and the test site was the evaluation room of Zhengzhou University of Light Industry. Its use value is mainly judged by aroma, coordination, irritation, miscellaneous smell, and aftertaste. Seven professional inhalation evaluation personnel conduct sensory evaluation, and finally summarize the evaluation results of seven people (Table 3).

[0048] Table 2 spice redissolving ratio table

[0049]

[0050] Table 3 The sensory evaluation table of flavored samples

[0051]

...

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Abstract

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae and application thereof in preparation of tobacco flavor. The collection number of the saccharomyces cerevisiae SJ-1 is CGMCC NO.17832. The saccharomyces cerevisiae SJ-1 has obviously increased content of flavor substances such as esters, ketones, alcohols, phenols, hydrocarbons and aldehydesin the tobacco flavor obtained by fermentation of tobacco extract, has good suitability with tobacco and can soften smoke and improve cigarette smoking flavor.

Description

technical field [0001] The present invention relates to the technical field of microorganisms, in particular to a Saccharomyces cerevisiae and its application in the preparation of tobacco flavors. Background technique [0002] With the promotion of "reducing tar and reducing harm", the tobacco industry must control the tar content while pursuing quality. However, the control of tar content is usually accompanied by a reduction in tobacco aroma substances, and the smoking motivation of tobacco leaves is also affected accordingly. At present, there are many measures to improve the aroma quality and smoking quality of tobacco leaves, mainly including variety selection and improvement of cultivation techniques, etc., but flavoring and feeding are still the mainstream. Tobacco leaf flavoring can supplement pleasant aroma, give unique characteristic aroma, and coordinate aroma, so that different types and grades of tobacco leaf aroma have several combinations and harmonize with ...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12P1/02C11B9/00C12R1/865
CPCC11B9/0003C12P1/02C12N1/185C12R2001/865
Inventor 李元实马林朴永革黄飞朱春阳宋明燮李锋李河霖李宝志任瑞冰陈明付祺张文龙郭怀青
Owner JILIN TOBACCO IND
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