Preparation method of fermented cigarette fructus momordicae extractum

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...

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