Method of improving fragrance component content of stem extracting solution

A technology for aroma components and extracting solution, which is applied in the field of improving the content of aroma components in tobacco stem extraction solution, can solve the problems of affecting the sensory quality of tobacco slices, poor aroma and high irritation of tobacco slices, and achieves improvement of cigarette smoking taste, value enhancement, The effect of increasing the acid value

Inactive Publication Date: 2012-07-11
CHINA TOBACCO GUANGDONG IND
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, through leaching, beating, pulping and other technological processes of tobacco stems, the obtained tobacco stem extract contains more macromolecules such as protein, starch, pectin, etc., resulting in poor aroma, heavy miscellaneous gas, large irritation and Smoking defects such as discomfort in the mouthfeel ultimately affect the sensory quality of tobacco sheets

Method used

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  • Method of improving fragrance component content of stem extracting solution
  • Method of improving fragrance component content of stem extracting solution
  • Method of improving fragrance component content of stem extracting solution

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the preparation of tobacco stem extract

[0021] Take a certain amount of tobacco stems (crushed by Guangdong China Tobacco Industry Co., Ltd. Raw Material Research Institute), add 8 times the weight of water, shake and extract 3 times in a constant temperature water bath shaker at 50°C at a speed of 250r / min, each time for 1h, and combine extracting liquid, and collecting the filtrate by filtration to obtain tobacco stem extracting liquid.

Embodiment 2

[0022] Embodiment 2: tobacco stem extract fermentation

[0023] Take a plurality of 250mL Erlenmeyer flasks, add 200mL of the tobacco stem extract prepared in Example 1 respectively, put them into a high-pressure steam sterilizer, and sterilize at 115° C. for 20 minutes, and set aside. Take the aromatic yeast strain (Angola aromatic yeast) and transfer it to the slant of YPD medium, activate and culture it at 30°C for 12 hours, then take the activated and cultivated aroma yeast strain slant, absorb 5mL of sterile water to wash the colonies, and make bacteria Suspension, the number of bacteria in the suspension is 2.5×10 5 ~3×10 5 . The bacterial suspension was inoculated into a bottle of sterilized tobacco stem extract medium according to the inoculation amount of 1% volume, and fermented and cultivated in an incubator at 30° C. for 60 h. At the same time, another two bottles of sterilized tobacco stem extract were added with the same amount of sterile water as a control, a...

Embodiment 3

[0024] Example 3: Changes in the number of aromatic yeasts and changes in the pH of the fermentation broth during fermentation

[0025] According to the method described in Example 2, the tobacco stem extract was taken, and after sterilization, it was inserted into the aroma yeast for 60 hours at an inoculum size of 1%, and the samples were taken at 0h, 12h, 24h, 36h, 48h and 60h after the inoculation to ferment After the yeast is counted, and the pH of the fermented liquid is measured, the results are shown in Table 1 and figure 1 shown.

[0026] Table 1 Changes in the number of yeast and the pH of the fermentation broth during the fermentation process

[0027] fermentation time

yeast count

pH

0h

27000

5.37

12h

10900000

4.42

24h

26300000

4.38

36h

27000000

4.40

48h

28500000

4.39

60h

480000

4.38

[0028] From Table 1 and figure...

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Abstract

The invention relates to the field of tobacco product processing, and discloses a method of improving fragrance component content of stem extracting solution. The method of the invention comprises the following steps: sterilizing the stem extracting solution, inoculating aroma-producing yeast suspension according to 0.5-1% of inoculation amount after sterilization and fermenting for 12-60 hours at the temperature of 25-50 DEG C, and the yeast amount of the aroma-producing yeast suspension is 2.5 *105-3 *105. The method can obviously improve the performance of extraction and can improve the value of stem in producing tobacco sheets. The experiment found that the fragrance component is improved after the stem extracting solution is fermented by the method in the invention, and compared with the fragrance component which is not subjected to fermentation, the fragrance component amount is increased by 172.13% which is 2.7 times of the original amount after fermentation for 48 hours. In addition, the fermentation stem extracting solution can obviously improve non-volatilisation organic acid content, increase the acid value of the stem extracting solution, promote cigarette taste and increase smoke concentration.

Description

technical field [0001] The invention relates to the field of tobacco product processing, in particular to a method for increasing the content of aroma components in a tobacco stem extract. Background technique [0002] Tobacco is a plant of the genus Nicotiana in the family Solanaceae. Tobacco stems are the thick and hard veins of tobacco leaves, accounting for about 25-30% of the weight of tobacco leaves, and are the main by-products of the tobacco industry. As a big tobacco producing country, about hundreds of thousands of tons of tobacco stem waste is discarded every year without proper treatment in my country, which not only pollutes the environment, but also wastes natural resources. [0003] The production of tobacco flakes is the main form of high-value utilization of tobacco stems. Tobacco sheet is a regenerated product made of tobacco dust, tobacco stems, shredded tobacco pieces and other waste tobacco materials in the cigarette making process into sheets or filame...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/28
Inventor 孔浩辉周瑢程志颖
Owner CHINA TOBACCO GUANGDONG IND
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