Fermented extract of peaches as well as preparation method and application thereof

A technology of extract and peach, which is applied in the field of tobacco flavors, can solve problems such as no application yet, and achieve the effects of simple production process, easy storage, easy activation and fermentation

Inactive Publication Date: 2020-05-05
李自力
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, peaches are mostly used as raw food, or preserved peaches, canned food, etc. There is no report of its application in cigarette filling in the prior art

Method used

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  • Fermented extract of peaches as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Media and culture conditions

[0026] The Saccharomyces longans CGMCC 6645 used in the experiment was inoculated in 50 mL of YPD liquid medium, and cultured at 28°C and 160 r / min for 24 hours to obtain activated liquid strains.

[0027] 2. Preparation of Peach Flesh Samples

[0028] Remove the pits from the peaches, slice the flesh into slices, dry them thoroughly, crush them, and pass through a 40-mesh sieve. Weigh 20 g of peach pulp powder, add 400 mL of distilled water (20 volume times), sterilize, and set aside.

[0029] 3. Aroma-producing yeast fermentation treatment of peach meat

[0030] Inoculate 8 mL of the activated Saccharomyces longiosa liquid prepared in 1 into the peach meat sample prepared in 2 (the inoculum size is 2%), and culture with shaking at 28°C and 160r / min for 24 hours for the next experiment.

[0031] 4. Extraction of spice additives

[0032] After filtering the above fermented liquid, centrifuge at 8000r / min for 10 minutes, take the sup...

Embodiment 2

[0045] Repeat Example 1, with the following differences:

[0046] The culture conditions for the activation of the strain CGMCC 6645 are 28°C, 160r / min shaking culture, and the culture time is 24 hours; after the peach meat is crushed, 22 times of distilled water is added to sterilize; the activated bacteria solution is inoculated on the surface of the peach meat material The inoculum amount is 2.5%; the fermentation and cultivation time after inoculation is 24 hours; the fermentation liquid supernatant is concentrated under reduced pressure at a temperature of 55° C.; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 12 g / box.

[0047] The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

Embodiment 3

[0049] Repeat Example 1, with the following differences:

[0050] The culture conditions for the activation of the strain CGMCC 6645 are 30°C, 180r / min shaking culture, and the culture time is 12 hours; after the peach meat is crushed, 15 times of distilled water is added to sterilize; the activated bacteria solution is inoculated on the surface of the peach meat material The inoculum amount is 1.5%; the fermentation and cultivation time after inoculation is 12 hours; the supernatant of the fermentation broth is concentrated under reduced pressure at a temperature of 45° C.; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 8 g / box.

[0051] The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

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Abstract

The invention discloses a fermented extract of peaches as well as preparation method and application thereof. The fermented extract of the peaches is prepared by fermenting peaches used as raw materials by using lodderomyces elongisporus, and extracting aromatic components in fermented solutions. The lodderomyces elongisporus is preserved in China Center for microbial culture collection managementcommittee general microbiology, the preservation number is CGMCC No.6645, and the preservation date is 08th, October, 2012. The fermented extract of the peaches contains a variety of aromatic substances, such as benzyl carbinol, hexaldehyde, benzaldehyde, ethyl acetate and 1-butanol. Aromatizing and smoking test result shows that the fragrance of the fermented extract can be harmonized with the fragrance of cigarettes, the fragrance of the cigarettes can be obviously improved, fumes are exquisite and mellow, the irritability is reduced, offensive odor is concealed, and smoking of cigarettes is improved, and a refreshing and special aromatic smell is produced.

Description

technical field [0001] The invention belongs to the technical field of tobacco additives, and in particular relates to a tobacco flavor obtained by extracting aroma components from peach fermented products. At the same time, the present invention also relates to the preparation method of the tobacco spice and its specific application in tobacco processing. Background technique [0002] Cigarette aroma is the core content of cigarette quality. Whether it is international or domestic, reducing the amount of tar has become an important issue in cigarette production, and with the reduction of the amount of tar, the taste of cigarettes becomes lighter and the aroma is weakened, which is difficult to be accepted by consumers. While reducing cigarette tar, it is an effective compensation method to increase and improve smoke concentration and flavor by adding spice additives. [0003] Natural flavors and fragrances are high-value fine chemical products, but the original natural fl...

Claims

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Application Information

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IPC IPC(8): C12P1/02A24B3/10A24B15/28C12R1/645
CPCA24B3/10A24B15/28C12P1/02
Inventor 李自力
Owner 李自力
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