Tobacco flavor as well as preparation and use methods thereof
A tobacco flavoring and flavoring technology, applied in the field of tobacco, to achieve the effects of easy industrial production, improved taste, and simple process
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Embodiment 1
[0047] Mix cocoa shells, cola nuts, and walnut shells in a weight ratio of 2:2:1, dry at 60°C until the moisture content is ≤5%, and then crush to obtain a composite nut powder with a particle size of 250 μm; in the composite nut powder Add PDA medium to make a slurry, obtain a fermentation medium after sterilization, add 1×10 per gram of nut powder 3~1×10 6 cfu wine yeast, at a temperature of 35°C, continue to ferment for 60 hours; after the fermentation is completed, add water 8 times the weight of the fermented product, extract at 85°C for 3 hours, filter after the extraction is completed, and obtain the extract; the extract is passed through A hollow fiber membrane with a molecular weight cut-off of 5000 Daltons was used to collect the permeate; the permeate was absorbed by D101 resin, rinsed with water first, discarded the eluent, then rinsed with 5% ethanol, discarded the eluent, and finally used Wash the resin column with 55% ethanol to obtain an eluate; 4 ~1×10 5 Th...
Embodiment 2
[0049] After mixing cocoa shells, cola nuts, and walnut shells in a weight ratio of 1:1:1, drying at 70°C until the moisture content is ≤5%, and then crushing to obtain a composite nut powder with a particle size of 150 μm; in the composite nut powder Add wort medium to make a slurry, obtain fermentation medium after sterilization, add 1×10 per gram of nut powder 3 ~1×10 6 cfu beer yeast, at a temperature of 37°C, continue to ferment for 48 hours; after the fermentation is completed, add 30% ethanol aqueous solution that is 6 times the weight of the fermented product, extract at 100°C for 2 hours, filter after the extraction is completed, and obtain the extract ; The extract was passed through a hollow fiber membrane with a molecular weight cut-off of 3000 Daltons, and the permeate was collected; the permeate was absorbed by HP20 resin, rinsed with water first, discarded the eluate, and then rinsed with 10% ethanol, discarded the eluate solution, and finally wash the resin co...
Embodiment 3
[0051] Mix cocoa shells, cola nuts, and walnut shells in a weight ratio of 1:3:1, dry at 65°C until the moisture content is ≤5%, and then crush to obtain a composite nut powder with a particle size of 3200 μm; in the composite nut powder Add beef extract peptone medium to make a slurry, obtain fermentation medium after sterilization, add 1×10 per gram of nut powder 3 ~1×10 6 The mixed strain of cfu wine yeast and K-type yeast is fermented continuously for 24 hours at a temperature of 37°C; after the fermentation is completed, an aqueous solution 5 times the weight of the fermented product is added, extracted at 100°C for 2 hours, and filtered after the extraction is completed , to obtain the extract; the extract passed through a hollow fiber membrane with a molecular weight cut-off of 8000 Daltons, and the permeate was collected; the permeate was adsorbed by HP825 resin, washed with water first, discarded the eluent, and then rinsed with 20% ethanol, Discard the eluent, and f...
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