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Preparation method of fermented cigarette fructus momordicae extractum

A kind of Luo Han Guo extract and fermentation type technology, which is applied in the field of preparation of fermented Luo Han Guo extract for cigarettes, and achieves the effects of obvious sweetness, improved quality and reduced irritation.

Inactive Publication Date: 2012-10-31
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Most of the natural tobacco flavors used in the prior art are the direct extracts of spice plants, but there is no report on the production of characteristic tobacco flavors by using Luo Han Guo as a raw material and utilizing microbial fermentation technology

Method used

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  • Preparation method of fermented cigarette fructus momordicae extractum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Take Luo Han Guo, add 8 times its weight of water, reflux extraction for 3 hours, leave the extract to cool and filter it with a filter cloth, collect the filtrate to obtain Luo Han Guo extract;

[0018] 2) Ferment the Luo Han Guo extract as a substrate in a closed state. The fermentation conditions are as follows: the pH value is 4.0, the amount of ethanol added is 5% of the volume of the Luo Han Guo extract, and commercial active dry acetic acid bacteria The inoculum amount is 1.0% of the volume of the Luo Han Guo extract, the fermentation temperature is 30° C., and the fermentation time is 3 days to obtain a fermented product;

[0019] 3) Add 95% alcohol solution of 1 times its volume to the fermented product for treatment, and settle at -17°C for 24 hours; filter large particles of impurities with gauze, and then filter again with a 0.8 micron microporous membrane, and filter the filtrate Concentrate under reduced pressure, the concentration temperature is 50°C, ...

Embodiment 2

[0021] 1) Take Luo Han Guo, add 5 times its weight of water, reflux extraction for 1 hour, leave the extract to cool and filter it with a filter cloth, collect the filtrate to obtain Luo Han Guo extract;

[0022] 2) Ferment the Luo Han Guo extract as a substrate in a closed state. The fermentation conditions are as follows: the pH value is 4.0, the amount of ethanol added is 5% of the volume of the Luo Han Guo extract, and commercial active dry acetic acid bacteria The inoculum amount is 1.0% of the volume of the Luo Han Guo extract, the fermentation temperature is 20° C., and the fermentation time is 8 days to obtain a fermented product;

[0023] 3) Add 95% alcohol solution twice its volume to the fermented product, and settle at -17°C for 18 hours; filter the large particles of impurities with gauze, and then filter again with a 0.8 micron microporous membrane to filter the filtrate Concentrate under reduced pressure, the concentration temperature is 65°C, the concentration ...

Embodiment 3

[0025] 1) Take Luo Han Guo, add 6 times its weight of water, reflux and extract for 2 hours, let the extract stand and cool, filter it with a filter cloth, collect the filtrate to obtain Luo Han Guo extract;

[0026] 2) Ferment the Luo Han Guo extract as a substrate in a closed state. The fermentation conditions are as follows: the pH value is 4.0, the amount of ethanol added is 5% of the volume of the Luo Han Guo extract, and commercial active dry acetic acid bacteria The inoculation amount is 1.0% of the volume of the Luo Han Guo extract, the fermentation temperature is 25° C., and the fermentation time is 5 days to obtain a fermented product;

[0027] 3) Add 95% alcohol solution of 1.5 times its volume to the fermented product for treatment, and settle at -17°C for 20 hours; filter large particles of impurities with gauze, and then filter again with a 0.8 micron microporous membrane to filter the filtrate Concentrate under reduced pressure, the concentration temperature is ...

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Abstract

The invention provides a preparation method of a fermented cigarette fructus momordicae extractum, belonging to the technical field of tobaccos, and relating to a preparation method of a cigarette flavor. The preparation method comprises the following steps of: 1) preparing a fructus momordicae extract; 2) performing acetic acid bacteria fermentation, namely using the fructus momordicae extract as a substrate, and fermenting the fructus momordicae extract in an airtight state; and 3) performing after-treatment on the fermented product, namely treating the obtained fermented product by using alcoholic solution, and performing settling, filtering and vacuum concentration to obtain the fermented cigarette fructus momordicae extractum. According to the preparation method, acetic acid bacteriaare used for treating the fructus momordicae extract to degrade the polysaccharide content, and the residual polysaccharide which increases the cigarette pungency is transformed into acidic-odor typesubstances such as acetic acid and the like, thereby turning disadvantages into advantages. The fermented cigarette fructus momordicae extractum prepared by the method has pleasant sweet and sour perfume, and has the functions of enriching cigarette perfume, increasing the smoke gas concentration, sweetening and moistening smoke gas, increasing fresh and sweet fragrance and the like when added tocigarettes, and simultaneously the smoke gas is lighter.

Description

technical field [0001] The invention relates to a method for preparing tobacco spices, in particular to a method for preparing fermented monk fruit extract for tobacco. Background technique [0002] In tobacco products, the aroma and taste of tobacco are very important. Adding spices is a key link in the cigarette process, and it is also one of the effective means to improve the product style and improve the quality of cigarette aroma. It can provide consumers with some aroma and Cigarette products with satisfying taste. At present, most of the tobacco flavors added to tobacco in my country are prepared by traditional methods, that is, mixed with natural extract monomers and synthetic monomers. The aroma is monotonous, the improvement of tobacco is insufficient, and the effect of improving the smoking quality of cigarettes is not obvious. [0003] Luo Han Guo, also known as Lahan Guo, Luo Huang Zi, Cha Shan Zi, Hong Mao Guo, has a brown, yellowish brown or green brown surfa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B3/12C11B9/00
Inventor 张磊庞登红董爱君
Owner HUBEI CHINA TOBACCO IND
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