Method for preparing camphor tree leaf tobacco flavor

A technology for tobacco spices and camphor leaves, which is applied in the field of preparation of camphor leaf tobacco spices, can solve the problems such as the unspecified process, and achieve the effects of good hair permeability, reduced throat irritation, and reduced damage

Active Publication Date: 2012-07-11
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because camphor leaf has the above-mentioned multiple advantages, the prior art has reported that camphor leaf essential oil is used in the tobacco industry, but does not describe its technological process in detail

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The embodiment of the present invention provides a kind of preparation method of camphor leaf tobacco fragrance, comprising the following steps:

[0026] (1) Preparation of raw materials:

[0027] ① Select dried and pulverized camphor leaves as raw materials, and sterilize them at 115°C for 15-20 minutes to obtain sterile camphor leaf powder for later use;

[0028] ②Preparation of tobacco compound culture medium: mix Burley tobacco leaves aged for one to two years with water at a ratio of 1:5, heat to 100°C and keep for 1 hour, filter to obtain Burley tobacco water, and The rib tobacco water and the microbial solid medium are mixed in a ratio of 3:7 to make a tobacco leaf compound medium;

[0029] (2) Screening of aroma-producing microorganisms:

[0030] ① Take 10 g of Burley tobacco leaves that have been naturally aged for one to two years, add them to 5 ml of sterile distilled water, shake for 45 minutes, take 100 μl of liquid therefrom, and add them dropwise to the...

Embodiment 2

[0038] The embodiment of the present invention provides a kind of preparation method of camphor leaf tobacco fragrance, comprising the following steps:

[0039] (1) Preparation of raw materials:

[0040] ① Select dried and pulverized camphor leaves as raw materials, and sterilize them at 115°C for 15-20 minutes to obtain sterile camphor leaf powder for later use;

[0041] ②Preparation of tobacco compound culture medium: mix Burley tobacco leaves aged for one to two years with water at a ratio of 1:5, heat to 100°C, and keep for 2 hours, filter to obtain Burley tobacco water, and white The rib tobacco water and the microbial solid medium are mixed in a ratio of 3:8 to make a tobacco leaf compound medium;

[0042] (2) Screening of aroma-producing microorganisms:

[0043] ①Take 5 g of Burley tobacco leaves that have been naturally aged for one to two years, add them to 5 ml of sterile distilled water, shake for 30 minutes, take 1000 μl of liquid therefrom, and add them dropwise t...

Embodiment 3

[0051] The embodiment of the present invention provides a kind of preparation method of camphor leaf tobacco fragrance, comprising the following steps:

[0052] (1) Preparation of raw materials:

[0053] ① Select dried and pulverized camphor leaves as raw materials, and sterilize them at 115°C for 15-20 minutes to obtain sterile camphor leaf powder for later use;

[0054] ②Preparation of tobacco leaf compound medium: mix Burley tobacco leaves aged for one to two years with water at a ratio of 1:5, heat to 100, and keep it for 1.5 hours, filter to obtain Burley tobacco water, and Burley Tobacco water and microbial solid culture medium are mixed in a ratio of 3:7 to make tobacco leaf compound culture medium;

[0055] (2) Screening of aroma-producing microorganisms: Take 8 g of burley tobacco leaves that have been naturally aged for one to two years, add them to 5 ml of sterile distilled water, shake for 60 minutes, take 500 μl of the liquid, and add dropwise to the mixture obta...

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PUM

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Abstract

The invention discloses a method for preparing camphor tree leaf tobacco flavor, comprising the steps of screening microbe on the surface of tobacco leaf, isolating the microbe capable of producing aroma, mixing with germfree camphor tree leaves, carrying out solid fermentation, extracting volatile oil in fermentation products, and diluting to obtain the camphor tree leaf tobacco flavor. In the invention, the tobacco flavor is obtained through a method of microbial fermentation to ensure that active constituents in the fermentation raw material can be effectively preserved, the process is simple and a new way is provided for flavor preparing industry. The obtained camphor tree leaf tobacco flavor is capable of reducing the harms of tobacco to human body to a certain degree; and the smoke is fine and smooth, and has moist feeling, slight sweet feeling and good penetration to ensure that the throat irritation is obviously relieved, the smoke has brewing aroma and fermented sour aroma and has no obvious residual on the tongue surface.

Description

technical field [0001] The invention relates to a method for preparing tobacco spices, in particular to a method for preparing camphor leaf tobacco spices. Background technique [0002] Flavoring is a key link in the cigarette process, and it is one of the decisive factors to improve the product style and one of the effective means to improve the quality of cigarette aroma. At present, flavors for tobacco are mainly divided into two types according to different production methods of flavors, that is, natural flavors extracted directly from tobacco or other plants by various separation means and flavors synthesized by chemical reactions. [0003] Camphor leaf flavonoids and various vitamins in camphor leaves can effectively prevent nicotine, benzopyrene, radioactive elements and a large number of free radicals in tobacco from harming the human body. Polyphenols in camphor leaves (camphor polyphenols) can combine with nicotine in cigarettes to form a non-toxic compound, and h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/20A24B3/12
Inventor 潘家华朱巍吕品
Owner HUBEI CHINA TOBACCO IND
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