Fermentation optimization method of tobacco essence

A fermentation optimization and tobacco flavoring technology, which is applied to tobacco, application, and tobacco preparation, can solve the problems of limited resources of flavoring plants, cannot be artificially synthesized, and single aroma, and achieves the effects of easy promotion, rounded aroma, and simple production process.

Active Publication Date: 2009-06-10
YINGTAN HUABAO FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, these two methods have their own advantages in the production of tobacco flavors, but these two methods also have their own limitations. For plant flavors, the aroma components and characteristics are constant, and it is difficult for us to follow the fragrance. Plants need to be made to produce spices with another flavor profile, and plant resources available for extracting spices are limited
For chemically synthesized fragrances, in addition to the single aroma, due to the limitation of synthesis methods and conditions, many excellent aroma components cannot be artificially synthesized, or the cost is too high

Method used

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  • Fermentation optimization method of tobacco essence
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  • Fermentation optimization method of tobacco essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The steps of fermentation optimization are as follows:

[0019] Strain culture:

[0020] The strain medium can be prepared by conventional techniques. The composition of this example is (mass percentage): 2% peptone, 1% yeast extract, 2% glucose, inorganic salt—FeSO 4 、KH 2 PO 4 , KCl, MgSO 4 , CaCl 2 Both are 0.1%. The above ingredients were placed in a 200 ml Erlenmeyer flask, added to 100 ml with distilled water, adjusted to a pH value of 6.0 with oxalic acid, sterilized and cooled to room temperature to obtain a culture medium. Insert the fermentation strain—Micrococcus luteus (Schroeter) Cohn ACCC11001), and culture the strain according to the conventional method to obtain the liquid fermentation strain for use.

[0021] Fermentation:

[0022] Preparation of fermentation medium: weigh and pulverize low-grade tobacco leaves to 20-40 mesh according to the ratio of mass volume ratio of 30g / L, weigh glucose according to the ratio of mass volume ratio of 18g / L; w...

Embodiment 2

[0032] The specific fermentation process is as follows:

[0033] Seed cultivation: process condition is the same as embodiment 1

[0034] Fermentation:

[0035] Preparation of fermentation medium: Weigh and pulverize low-grade tobacco leaves to 20-40 mesh according to the mass volume ratio of 30g / L, weigh glucose according to the mass volume ratio of 18g / L; weigh the inorganic salt—FeSO respectively according to the mass percentage of 0.1% 4 、KH 2 PO 4 , KCl, MgSO 4 , CaCl 2 Add 3.5% by mass percentage of tobacco flavor base material WH083 produced by Wenhua Flavors and Fragrances Co., Ltd.; configure 3 parts of the above materials and place them in a 5L fermentation tank, add water to 70% of the volume, and adjust the pH value with oxalic acid To 7.0, 3 tanks of fermentation medium were obtained.

[0036] The fermentation medium was sterilized for 15 minutes at a pressure of 15 psig and a temperature of 116-121°C, cooled to ≤30°C, and then the liquid strain described in...

Embodiment 3

[0043] The specific fermentation process is as follows:

[0044] Seed culture: the process is the same as Example 1

[0045] Fermentation production process:

[0046] Preparation of fermentation medium: Weigh and pulverize low-grade tobacco leaves to 20-40 mesh according to the mass volume ratio of 30g / L, weigh glucose according to the mass volume ratio of 18g / L; weigh the inorganic salt—FeSO respectively according to the mass percentage of 0.1% 4 、KH 2 PO 4 , KCl, MgSO 4 , CaCl 2 ; According to the proportion of 3.5% by mass percentage, add the tobacco flavor base material WH083 produced by Wenhua Flavor and Fragrance Co., Ltd.; configure 2 parts of the above materials and place them in 1M 3 In the fermentation tank, add water to 70% of the volume, adjust the pH value to 7.0 with oxalic acid, and obtain 2 tanks of fermentation medium.

[0047] Sterilize the fermentation medium at 15 psig, 116-121°C for 20 minutes, cool it to ≤30°C, and then insert the liquid strain desc...

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PUM

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Abstract

The invention discloses a fermentation and optimization method for tobacco flavors, which takes tobacco residual materials as raw materials, such as tobacco stems, tobacco dusts and secondary tobacco leaves, the tobacco residual materials are put into a fermentor, sugar and inorganic salt, tobacco flavor bottom materials, and water are added in to regulate pH value and a fermentation medium is obtained, and well-known preserving strain, micrococcus luteus ACCC11001, is selected as liquid fermentation strain and is fermented under certain fermentation conditions. The tobacco flavors after fermentation culture not only can maintain characteristic fragrance contained in original flavors, but also can ensure auxiliary fragrance obtained by fermentation to combine perfectly with the characteristic fragrance, and compared with the original flavors, the grade of the fragrance is improved obviously and the fragrance smells more elegant. The production process of the invention is simple, convenient and easy for extension, thus being provided with greater development and application value.

Description

technical field [0001] The invention relates to tobacco spices, in particular to a method for optimizing the aroma of tobacco spices through microbial liquid fermentation using tobacco as a raw material. Background technique [0002] Adding spices is a key link in the cigarette process and one of the effective means to improve the product style and improve the aroma quality of cigarettes. At present, tobacco spices are mainly divided into three categories according to their sources, namely spices from tobacco itself, such as tobacco essential oils, extracts, etc.; natural plant spices from non-tobacco, such as flowers, fruits, roots, stems, etc. from various plants. Essential oils, extracts, tinctures, etc. extracted from leaves; artificially synthesized fragrances, such as monomeric fragrances such as alcohols, aldehydes, and ketones. According to the different production methods of spices, it is mainly divided into two types, that is, natural spices extracted directly fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/20A24B3/12
Inventor 欧世春张嬛胡宏虎
Owner YINGTAN HUABAO FLAVORS & FRAGRANCES
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