Tobacco fig flavor prepared by microbes as well as preparation method and application thereof

A technology of figs and microorganisms, applied in application, food preparation, essential oil/spice, etc., can solve the problems of insufficient aroma quality, poor application effect, weak aroma intensity, etc.

Inactive Publication Date: 2010-02-03
HUNAN SHINEWAY ENTERPRISE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fig extract spices on the market are mainly fig cleansing paste, which is directly extracted from fig fruit through various separation methods. Due to the limitations of the characteristics of the plant

Method used

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  • Tobacco fig flavor prepared by microbes as well as preparation method and application thereof
  • Tobacco fig flavor prepared by microbes as well as preparation method and application thereof
  • Tobacco fig flavor prepared by microbes as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: the extraction of natural fig concentrated juice:

[0034] (1) Pretreatment of fresh fig fruit, drying 300Kg of fresh slices to obtain about 180Kg of dried fruit, to prevent fruit from rotting and deteriorating. (2) solvent net extraction, select to use 60% ethanol 900Kg net extraction 8 hours and change solvent four times, each solvent consumption is 2 times 360Kg of fig amount for the first time, two, three, four times its one times 180Kg, After four times of net extraction, the net liquid is naturally drained and concentrated to obtain a total of 810Kg of each net liquid storage. (3) Concentrate, utilize decompression and low-temperature distillation to concentrate the net liquid to about 180Kg and basically have no ethanol to distill, stop distillation and concentrate. In this process, 621Kg of 70% ethanol can be recovered. (4) filter, concentrate juice is filtered and obtain the fig fruit juice of 180Kg production.

Embodiment 2

[0035] Embodiment 2: the preparation of aroma-producing bacteria liquid strain:

[0036] Inoculate a strain of Bacillus licheniformis SW-1 (Bacillus licheniformis) with the preservation number CICC20006; two strains of Clostridium kluyveri SW-2 and SW-3 (Clostridium kluyveri) with the preservation numbers CICC20005 and CICC20008, respectively, inoculated on the slope In the strain activation medium, place it in an incubator at 35 ° C for 48 hours, then inoculate the cultured bacteria into a 10-liter seed tank with a weight ratio of 4%, and ferment the seed culture solution with a capacity of 7 liters, ventilate Stirring, the stirring speed during fermentation is 180r / min, and the air volume is controlled: V air / V liquid per minute: 1:0.15.

[0037] The mixture was cultured at 35° C. for 48 hours to obtain an activated seed liquid.

[0038] Activation medium for slant strains:

[0039] 20 grams of beef extract, 10 grams of yeast extract, 5 grams of sodium chloride, 10 grams of ...

Embodiment 3

[0042] Embodiment 3: the preparation of concentrated fig juice after microbial fermentation:

[0043] Get 3 liters of activated seed liquid and inoculate in the fermenter (500 liters) that the fig concentrated juice that 180Kg the first step obtains is housed by the volume ratio of 1: 60, stir evenly and ventilate aseptic air, stirring speed 160r / min, control Air volume 1: 0.2 (V air / V liquid / per minute), control the temperature at 32-37°C for fermentation and cultivation for 48 hours, then sterilize the concentrated fig juice fermented by microorganisms at 100°C for 15 minutes, and then The concentrated fig juice after microbial fermentation is obtained.

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PUM

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Abstract

The invention discloses a tobacco perfume of ficus carica, which is prepared by microbes as well as a preparation method and application thereof, belonging to the field of flavor preparation by microbial fermentation. The tobacco perfume of ficus carica, which is sweet, faint scent, sour and balmy, is directionally produced by utilizing the mixed fermentation of a plurality of flavor producing funguses separated from naturally-aged tobacco leaves and concentrate juice of ficus carica. The invention has the advantages that: compared with the original physical method that clear paste is directlyextracted from the ficus carica, the perfume scent is richer, stronger and sweeter; the effect is better, and the side effects are reduced compared with the original ficus carica clear paste while the perfume of ficus carica is used for a flavoring experiment of tobacco leaves. The perfume of ficus carica can be used for preparing essences and directly used for tobacco charging.

Description

technical field [0001] The invention relates to a fig flavor for tobacco prepared by using microorganisms, a preparation method and application thereof, and belongs to the technical field of preparation of flavor by microbial fermentation. Background technique [0002] The growing market demand for natural fragrances has promoted the rapid development of flavors and fragrances production technology. Although traditional chemical synthesis and natural extraction methods still play an important role, the use of biotechnology to produce flavor compounds is receiving more and more attention. The use of microbial fermentation to simulate plant secondary metabolism can produce aroma compounds, and these aroma compounds have been defined as depleted by European and American food regulations. From metabolic pathways to target fragrance compounds, higher plant essential oils, fruit juices, plant extracts, and some small amounts of animals have long been the only source of natural fr...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B15/30A23L1/22C12N1/16
Inventor 罗伟
Owner HUNAN SHINEWAY ENTERPRISE
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