Method for preparing flavor for elsholtzia kachinensis prain tobacco through multi-strain composite fermentation

A compound fermentation and tobacco flavoring technology is applied in the preparation of tobacco flavorings and in the field of producing characteristic tobacco flavorings, achieving the effects of unique application cost, simple equipment, and enhanced plumpness and richness.

Active Publication Date: 2011-08-17
YUNNAN REASCEND TOBACCO TECH GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the current natural tobacco flavors are direct extracts of raw materials, but there is no report on the method of producing characteristic tobacco flavors by utilizing microbial fermentation technology using Shuixiang as a raw material
In particular, there has never been a method for making fermented fermented products of fermented fermented fermented with fermented fermented fern from Yunnan and Guangxi and used in cigarette flavoring to improve the smoking taste and aroma quality of cigarettes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The method for preparing the spice for S. serrata by compound fermentation of multiple strains adopts extraction and refining after two fermentations to prepare the spice for S. serrata;

[0027] The steps of the first fermentation method are as follows:

[0028] ①Bacterial activation: Inoculate the cherry seed yeast obtained by conventional microbial isolation and purification methods on the PDA medium prepared in advance, and cultivate it in a constant temperature environment of 20℃~35℃ for 12~36 hours to obtain activated bacteria Species

[0029] ②Preparation of seed solution: Take the activated bacteria, inoculate it in PDA liquid medium, sterilize the first-level seed culture solution at 110℃~125℃ for 20~40 minutes, and place it at 20℃~35℃, 150 revolutions. Cultivate in bed for 1 to 2 days to obtain first-level seed liquid;

[0030] ③Raw material treatment: select fresh raw material of serrata sylvestris from Yunnan, beaten it by weight ratio of serrata serrata raw materi...

Embodiment 2

[0041] First carry out the first fermentation as follows:

[0042] ①Strain activation: inoculate the watermelon yeast obtained by conventional microbial isolation and purification methods on the PDA medium prepared in advance, and cultivate it in a constant temperature environment of 20°C for 36 hours to obtain an activated strain;

[0043] ②Seed solution preparation: Take the activated strains, inoculate them in PDA liquid medium, sterilize the first-level seed culture solution at about 120°C for 30 minutes, and place it on a shaker at 30°C and 150 revolutions for 1-2 days. Seed liquid

[0044] ③Raw material processing: select fresh Guangxi serrata raw material, and after beating the serrata serrata raw material: water=1: 2 (W / W) by weight, add it according to the serrata serrata raw material: water=1: 8 (W / W) Water, heat reflux and extract for 2 hours at 100℃~120℃, then filter the extract, divide the filtrate into 100~300ml / bottle, and then package and sterilize at 110℃~125℃, 20~6...

Embodiment 3

[0055] The steps of the first fermentation method are as follows:

[0056] ①Strain activation: Inoculate the goat milk fruit yeast obtained by conventional microorganism isolation and purification methods on the PDA medium prepared in advance, and cultivate it in a constant temperature environment of 35°C for 12 hours to obtain an activated strain;

[0057] ②Seed solution preparation: Take the activated strains, inoculate it in PDA liquid medium, sterilize the first-level seed culture solution at 125°C for 20 minutes, and place it on a shaker at 20°C and 150 rpm for 2 days to obtain the first-level seed solution ;

[0058] ③Raw material processing: select fresh raw material of serrata serrata, after beating the raw material of serrata serrata: ethanol = 1:3 (W / W), and add ethanol according to the raw material of serrata serrata: water = 1:5 (W / W). Heat reflux extraction at 180°C for 1 hour, filter, divide the filtrate, and pack and sterilize at 110°C to 125°C for 20 to 60 minutes to...

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PUM

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Abstract

The invention discloses a method for preparing a flavor for elsholtzia kachinensis prain tobacco through multi-strain composite fermentation. The flavor for the elsholtzia kachinensis prain tobacco is prepared through twice fermentation, concentration and refining, wherein the first fermentation process comprises the steps of activating strains, preparing seed liquor, treating a raw material, fermenting to obtain primary fermentation liquor and inactivating; the second fermentation process comprises the steps of activating the strains, preparing the seed liquor to obtain secondary seed liquor, inoculating the secondary seed liquor into the primary fermentation liquor, fully and uniformly mixing, and fermenting the inoculated primary fermentation liquor to obtain secondary fermentation liquor; the secondary fermentation liquor is concentrated under reduced pressure to form extractum; and then the extractum is refined to obtain the flavor for the elsholtzia kachinensis prain tobacco. The tobacco flavor prepared with the method has high harmony with tobacco, also has the effects of reducing stimulus, softening smoke and improving after taste and has an obvious effect of improving scent and smoking quality of cigarette, so that the tobacco has faint scent and prominent sweet smell, and fullness and richness are improved.

Description

Technical field [0001] The invention belongs to the technical field of tobacco, and relates to a method for preparing tobacco flavors, in particular, a method for producing characteristic tobacco flavors by using serrata as a raw material. Background technique [0002] In tobacco products, the aroma and smoking taste of tobacco are very important. To provide consumers with cigarette products with satisfactory aroma and smoking taste is the goal pursued by product designers in the tobacco industry. At present, most of the tobacco flavors added to tobacco in our country are extracted by traditional methods and then formulated, that is, mixed and formulated with a variety of natural extract monomers and synthetic monomers, so the prepared tobacco flavors The production operation is simple, but there are still some problems. For example, when the monomer types are mixed, it will cause inconsistency. The monomer types are mixed and the aroma is monotonous. The improvement of tobacco i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12P1/04
Inventor 刘煜宇李仙郑琳王松峰端李祥尹开云吴长伟
Owner YUNNAN REASCEND TOBACCO TECH GRP
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