Microbial preparation for shortening tobacco fermentation period and application of microbial preparation

A microbial preparation and fermentation cycle technology, applied in the directions of microorganisms, microorganisms, and microorganism-based methods, can solve problems such as the gap in the quality improvement effect of tobacco leaves and the lack of artificial fermentation agents, and achieve reduced irritation, improved taste, and green and miscellaneous air reduced effect

Inactive Publication Date: 2012-09-12
CHINA TOBACCO CHUANYU IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, this method is still rarely used in China, mainly because there is a lack of suitable artificial leavening agents, and there is a big gap between the improvement effect of tobacco leaf quality after fermentation and natural fermentation.

Method used

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  • Microbial preparation for shortening tobacco fermentation period and application of microbial preparation
  • Microbial preparation for shortening tobacco fermentation period and application of microbial preparation
  • Microbial preparation for shortening tobacco fermentation period and application of microbial preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Mix the bacteria slime of Bacillus cereus and Bacillus amyloliquefaciens according to the ratio of the number of viable bacteria 4:1, add 1.2% trehalose, 1.8% glycerin, and 1.0% sodium glutamate by weight percentage as the composite freeze-dried mixture of the bacteria sludge The protective agent is freeze-dried to obtain a powdered microbial preparation.

[0027]Dissolve the powdered microbial preparation in sterile water at a ratio of 1%, and after fully stirring, take 10Kg of the microbial preparation and evenly spray it on 100kg of tobacco leaves, and artificially ferment it at 45°C and 80%RH for 22 days to achieve the invention. The effect described in the content.

[0028] Compared with the unfermented tobacco leaves (original sample), the protein content of the tobacco leaves (added sample) after adding the microbial preparation of the present invention and artificially fermented for 22 days is significantly lower; The taste was improved, and the quality was equ...

Embodiment 2

[0034] Mix the bacteria slime of Bacillus cereus and Bacillus amyloliquefaciens according to the ratio of viable bacteria 10:1, add 2% trehalose, 2% glycerin, and 1.5% sodium glutamate by weight percentage as the composite freeze-dried mixture of the bacteria sludge The protective agent is freeze-dried to obtain a powdered microbial preparation.

[0035] Dissolve the powdered microbial preparation in sterile water at a ratio of 5%, and after fully stirring, take 8Kg of the microbial preparation and evenly spray it on 100kg of tobacco leaves, and artificially ferment it for 30 days at 35°C and 70%RH to achieve the invention. The effect described in the content.

[0036] Compared with the unfermented tobacco leaves (original sample), the protein content of the tobacco leaves (added sample) after adding the microbial preparation of the present invention and artificially fermented for 30 days is significantly lower; The taste was improved, and the quality was comparable to that o...

Embodiment 3

[0042] Mix the bacteria slime of Bacillus cereus and Bacillus amyloliquefaciens according to the ratio of the number of viable bacteria 1:5, add 1% trehalose, 2.8% glycerin, and 1% sodium glutamate by weight percentage as the composite freeze-dried mixture of the bacteria sludge The protective agent is freeze-dried to obtain a powdered microbial preparation.

[0043] According to the proportion of 3%, the microbial preparation was dissolved in sterile water, after fully stirring, 5Kg of the bacterial preparation was evenly sprayed and added to 100kg of tobacco leaves, and artificially fermented for 52 days at 25°C and 70%RH conditions, which can reach the content of the invention. the effect described.

[0044] Compared with the unfermented tobacco leaves (original sample), the protein content of the tobacco leaves (added sample) after adding the microbial preparation of the present invention and artificially fermented for 52 days was significantly lower; The taste was improv...

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Abstract

The invention relates to a microbial preparation for shortening a tobacco fermentation period and application of the microbial preparation, and relates to the technical field of microorganism and tobacco processing. The microbial preparation comprises bacillus cereus and bacillus amyloliquefaciens from tobaccos, and the ratio of the live bacillus cereus to the live bacillus amyloliquefaciens is 10-200:1-50. The powdery microbial preparation is obtained by means of separation, culture and preparation and is dissolved into sterile water according to the proportion of 0.5-5%, formed water aqua is uniformly sprayed on tobaccos according to the proportion of 3-10%, and the tobaccos are artificially fermented for 10-40 days at the temperature ranging from 25 DEG C to 50 DEG C and the humidity ranging from 65%RH to 80%RH. Tests show that cellulose, protein, pectin and the like in the tobaccos can be degraded effectively, and the tobacco fermenting period is shortened to 10-40 days. Artificially fermented tobaccos are not obviously different from naturally alcoholized tobaccos in terms of quality, the tobacco fermenting period is shortened, and the quality of the tobaccos can be improved.

Description

technical field [0001] The invention relates to the technical field of microorganisms and tobacco processing, in particular to the separation, cultivation, preparation and application of microorganisms contained in microbial preparations which shorten the fermentation cycle of tobacco leaves. Background technique [0002] Tobacco leaf fermentation is an important technical measure to provide high-quality raw materials for cigarette production. Tobacco leaf fermentation methods can be divided into natural fermentation and artificial fermentation. [0003] The natural fermentation method is to store the tobacco leaves that have been prepared (including initial and re-roasted) with appropriate moisture after packaging in the warehouse, and use the natural environmental conditions, within a certain temperature and humidity range, to use the activities of the enzymes in the tobacco leaves to slowly carry out fermentation. Fermentation, in order to achieve the purpose of improvin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/00C12N1/20A24B15/20C12R1/07C12R1/085
Inventor 吴艳汪长国李宁寇明钰戴亚曾代龙贾玉红
Owner CHINA TOBACCO CHUANYU IND
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