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Method for preparing cigarette flavor by microbial fermentation of coffee

A technology for microbial fermentation and tobacco flavors, applied in fermentation, essential oils/flavors, tobacco, etc., to achieve the effects of plumping smoke, reducing irritation, and enriching smoke

Active Publication Date: 2009-08-05
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, there is no report on the method of using coffee powder as a raw material and adopting microbial fermentation technology to produce special flavors for tobacco

Method used

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  • Method for preparing cigarette flavor by microbial fermentation of coffee
  • Method for preparing cigarette flavor by microbial fermentation of coffee
  • Method for preparing cigarette flavor by microbial fermentation of coffee

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Implementation Example 1: Prepare fermented coffee flavoring for tobacco by means of liquid fermentation.

[0033] ① Strain activation: Take Clostridium sporogenes, inoculate it on the slant of beef extract peptone medium, place it in a constant temperature incubator, cultivate it under anaerobic conditions at 30°C for 36 hours, then inoculate it into the deep basic liquid medium, and inoculate it at 30°C Cultivate for 24 hours to obtain activated seed solution.

[0034] 2. Pretreatment of raw materials: choose 100g dry ground coffee powder (coffee powder is a commercially available product, the same below) as raw material, add 100g of sucrose and 10g (NH 4 ) 2 SO 4 , 2gMgSO 4 , 5g KH 2 PO 3 , add 4000ml of purified water to prepare liquid fermentation broth, and sterilize at 115°C for 20min.

[0035] ③ Liquid fermentation: Inoculate 40ml of the activated seed solution into the sterilized coffee liquid medium, mix well, and place it in a constant temperature incub...

Embodiment 2

[0037]Example 2: Preparation of fermented coffee flavoring for tobacco by means of solid-state fermentation.

[0038] ① Strain activation: take yeast, inoculate it on the upper surface of solid PDA medium, place it in a constant temperature incubator at 28°C and cultivate it for 48 hours, then inoculate it in the PDA liquid medium that was inoculated again, and cultivate it at a constant temperature of 28°C for 48 hours. An activated seed liquid is obtained.

[0039] ② Raw material pretreatment: select 1000g of dried and pulverized coffee powder as raw material, and sterilize at 115°C for 20 minutes to obtain aseptic coarse coffee powder.

[0040] ③ Solid fermentation: Inoculate 100ml of the treated seed liquid into the above-mentioned sterile coffee powder, stir to make the coarse powder solid and seed liquid fully mixed evenly, and place the inoculated coffee powder in an incubator at 28°C for fermentation 7 days.

[0041] ④Extraction and refining: Add the fermented coarse...

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Abstract

The invention discloses a method for preparing tobacco perfume by adopting organism fermented coffee, and relates to a preparation method of tobacco perfume, which belongs to the technical field of tobacco. The method comprises the following steps: (1) preparing tobacco leaf synthetic medium; (2) selecting the organism producing perfume; (3) performing liquid fermentation or solid fermentation to coffee by using selected burley tobacco leaf surface dominant bacteria and obtaining the fermented coffee tobacco perfume. The method has simple process and low cost, and the obtained coffee tobacco perfume can be directly used as the perfume of cigarettes. The coffee tobacco perfume has special fragrant characteristic of acid fragrance, thereby lowering the stimulation, richening the smoke gas hiding the mixed gas, leading the smoke gas to be soft and improving the mouthfeel when being added into the cigarettes.

Description

technical field [0001] The invention relates to a method for preparing tobacco spices, which belongs to the technical field of tobacco, in particular to a method for producing characteristic tobacco spices by using coffee as a raw material and using microbial fermentation technology. Background technique [0002] Flavoring is a key link in the cigarette process, and it is one of the decisive factors to improve the product style and one of the effective means to improve the quality of cigarette aroma. At present, flavors for tobacco are mainly divided into two types according to different production methods of flavors, that is, natural flavors extracted directly from tobacco or other plants by various separation means and flavors synthesized by chemical reactions. These two production methods currently have their own limitations. For a certain plant fragrance, its aroma components and characteristics are constant, it is difficult for us to produce a fragrance with another fl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00C12P1/02A24B15/30
Inventor 李丹吕品黄龙朱巍朱颖肜霖周湘王珊陈守文
Owner HUBEI CHINA TOBACCO IND
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