Leavening with violet perfume and production method and purpose thereof
A production method and fermented product technology, which is applied in the field of tobacco flavors containing 7, can solve the problems of high equipment cost, expensive synthetic raw materials, and low extraction rate of plant extraction methods
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Embodiment 1
[0080] Example 1 : Preparation of fermented product with violet aroma
[0081] The preparation steps are as follows:
[0082] A. Seed cultivation
[0083] The composition of the seed medium is yeast extract 5.0g / L, NaCl 30.0g / L, glucose 0.2g / L, peptone 10.0g / L, trace element solution 1.0mL / L; the trace element solution composition is H 3 BO 3 3.0g / L, MgSO 4 1.8g / L, FeSO 4 1.36g / L, C 4 h 4 KNaO 6 4H 2 O 1.77g / L, CuCl 2 2H 2 O 0.03g / L, ZnCl 2 0.02g / L, CoCl 2 ·6H 2 O 0.04g / L, the rest is deionized water.
[0084] Add 80 mL of the seed culture medium into the culture bottle and stir to form a uniform culture medium solution. The pH value of the seed medium was adjusted to pH=7.2 with NaOH aqueous solution, added to 100 mL with deionized water, plugged with cotton, sterilized at 15 psig and 121 ° C for 15 min, and then inserted into the Seed medium volume 1% Paenibacillus amylolyticus BM-B-340, then cultivated at room temperature for 90 hours to obtain seed liqu...
Embodiment 2
[0102] Example 2 : Preparation of fermented product with violet aroma
[0103] The preparation steps are as follows:
[0104] A. Seed cultivation
[0105] The composition of the seed medium is yeast extract 5.0g / L, NaCl 30.0g / L, glucose 0.2g / L, peptone 10.0g / L, trace element solution 1.0mL / L; trace element solution preparation: H 3 BO 3 3.0g / L, MgSO 4 1.8g / L, FeSO 4 1.36g / L, C 4 h 4 KNaO 6 4H 2 O 1.77g / L, CuCl 2 2H 2 O 0.03g / L, ZnCl 2 0.02g / L, CoCl 2 ·6H 2 O 0.04g / L, the rest is deionized water,
[0106] 100mL of the seed culture medium was placed in a culture bottle and stirred into a uniform culture medium. Adjust the pH value of the seed medium to 7.3 with NaOH aqueous solution, add deionized water to 150 mL, plug the mouth with cotton, sterilize at 15 psig and 121 ° C for 15 minutes, and then insert the seed medium 2% by volume of Paenibacillus amylolyticus BM-B-340, and then cultivated at room temperature for 110 hours to obtain a seed liquid;
[010...
Embodiment 3
[0120] Example 3 : Preparation of fermented product with violet aroma
[0121] The preparation steps are as follows:
[0122] A. Seed cultivation
[0123] The composition of the seed medium is yeast extract 5.0g / L, NaCl 30.0g / L, glucose 0.2g / L, peptone 10.0g / L, trace element solution 1.0mL / L; trace element solution preparation: H 3 BO 3 3.0g / L, MgSO 4 1.8g / L, FeSO 4 1.36g / L, C 4 h 4 KNaO 6 4H 2 O 1.77g / L, CuCl 2 2H 2 O 0.03g / L, ZnCl 2 0.02g / L, CoCl 2 ·6H 2 O 0.04g / L, the rest is deionized water,
[0124] 100mL of the seed culture medium was placed in a culture bottle and stirred into a uniform culture medium. Adjust the pH value of the seed medium to 7.3 with NaOH aqueous solution, add deionized water to 150 mL, plug the mouth with cotton, sterilize at 15 psig and 121 ° C for 15 minutes, and then insert the seed medium 3% by volume of Paenibacillus amylolyticus BM-B-340, and then cultivated at room temperature for 85 hours to obtain a seed solution;
[01...
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