Biological spice for tobacco and preparation method and use thereof

A biological and flavoring technology, which is applied in the preparation of biological flavorings for tobacco and in the field of biological flavorings for tobacco, can solve the problems of tobacco miscellaneous gas and other problems, and achieve the effects of soft smoke, reduced smell of cigarette miscellaneous gas, and good aroma quality

Active Publication Date: 2012-06-13
HUABAO FLAVOURS & FRAGRANCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, there are still many defects in these technologies, such as the degree of compensation between the

Method used

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  • Biological spice for tobacco and preparation method and use thereof
  • Biological spice for tobacco and preparation method and use thereof
  • Biological spice for tobacco and preparation method and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: Preparation of biological flavor for tobacco of the present invention

[0049] The preparation steps of biological flavor for tobacco in this embodiment are as follows:

[0050] A. Prepare Aspergillus oryzae CICC 40186 strain basic culture solution: 2g tryptone, 1.0g yeast extract, 2g sodium chloride and 0.2g calcium chloride are dissolved in 200ml water to obtain a solution, and then use 2N sodium hydroxide aqueous solution Its solution is adjusted to pH7.0, obtains Aspergillus oryzae CICC40186 bacterial classification basic culture fluid; Then

[0051] Insert the Aspergillus oryzae CICC 40186 strain into the Aspergillus oryzae CICC 40186 strain basic culture liquid according to the inoculation amount of 2% based on the volume of the basic culture liquid, and cultivate it in a constant temperature shaking table at a temperature of 28 ° C and a rotation speed of 150 rpm for 24 hours , to obtain the described Aspergillus oryzae CICC 40186 seed culture solu...

Embodiment 2

[0060] Embodiment 2: the preparation of biological fragrance for tobacco of the present invention

[0061] The preparation steps of biological flavor for tobacco in this embodiment are as follows:

[0062] A. Prepare Aspergillus oryzae CICC 40186 strain basic culture solution: 2g tryptone, 1.0g yeast extract, 2g sodium chloride and 0.2g calcium chloride are dissolved in 200ml water to obtain a solution, and then use 2N sodium hydroxide aqueous solution Its solution is adjusted to pH7.0, obtains Aspergillus oryzae CICC40186 strain basic culture fluid; Then

[0063] Insert the Aspergillus oryzae CICC 40186 strain into the Aspergillus oryzae CICC 40186 strain basic culture liquid according to the inoculation amount of 2% based on the volume of the basic culture liquid, and cultivate it in a constant temperature shaker at a temperature of 28 ° C and a rotation speed of 150 rpm for 36 hours , to obtain the seed culture solution of Aspergillus oryzae CICC 40186;

[0064] B. Dissol...

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Abstract

The invention relates to a biological spice for tobacco and a preparation method and use thereof. The method comprises: preparing an aspergillus oryzae seed culture solution; preparing a sterile culture solution treated by an aspergillus oryzae strain; preparing an issatchenkia orientalis seed culture solution; and subjecting the fermentation liquor to evaporation concentration to obtain the biological spice for tobacco. The biological spice for tobacco can make the smoke thin and soft, improve the quality of the fragrance, make the fragrance fine, soft, thorough and thick, offer special caramel sweet fragrance and wine fragrance and obviously reduce unpleasant smells in cigarettes; therefore the biological spice has an obvious application value, can obviously reduce treatment cost of tobacco protein and can increase the utilization rate and application value of tobacco extract and low-quality tobacco powder.

Description

【Technical field】 [0001] The invention relates to the technical field of cigarettes. More specifically, the present invention relates to a biological flavor for tobacco, a method for preparing the biological flavor for tobacco, and an application of the biological flavor for tobacco. 【Background technique】 [0002] Low-grade tobacco leaves have heavy green miscellaneous gas, poor aroma and taste. At the same time, the tobacco leaves themselves have high protein content, which has a great impact on the smoke and restricts its usability. Treatment with protease can play a significant role, but the cost is higher. The use of microorganisms on tobacco leaves to act on proteins has dual advantages in improving the aroma quality of tobacco leaves and in the aging process of tobacco leaves. The predecessors pointed out that the fermentation of tobacco leaves was initially caused by the activities of microorganisms. During the alcoholization process of tobacco leaves, microorganis...

Claims

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Application Information

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IPC IPC(8): A24B15/18A24B3/12A24D1/18
Inventor 樊伟张建栋
Owner HUABAO FLAVOURS & FRAGRANCES CO LTD
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