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

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...

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.