Preparation method of raspberry fermenting substance for cigarette

A technology of raspberry and fermented products, which is applied in the field of preparation of raspberry fermented products for tobacco, can solve the problems of changing the characteristic aroma of raspberry spices, unstable quality, precipitation, etc. gas effect

Active Publication Date: 2014-12-03
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many shortcomings in the preparation of raspberry flavor by the traditional extraction method. For example, the raspberry extract will produce turbidity or even precipitation when stored for a long time, resulting in unstable quality. Therefore, when preparing raspberry flavor for cigarettes, add some other spices It is blended to stabilize the product quality, but the added spices will completely change the original characteristic aroma of raspberry spices, and will also bring some chemical smells

Method used

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  • Preparation method of raspberry fermenting substance for cigarette

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Culture medium preparation

[0024] a. Raw material pretreatment: raspberry and water are refluxed and extracted for 3 hours according to the weight ratio of 1:5, the extract is placed for 24 hours and then filtered, and the filtrate is collected to obtain the raspberry extract;

[0025] b. Adding glucose: adding 0.2% glucose by weight to the prepared raspberry extract to prepare the culture medium;

[0026] 2) Medium sterilization

[0027] Sterilize the medium at 115°C for 20 minutes;

[0028] 3) Strain preparation

[0029] Add the active dry acetic acid bacteria to 10 times the mass of normal saline, filter it with filter paper under sterile conditions, and take the filtrate as the bacteria.

[0030] 4) Vaccination

[0031] Under sterile conditions, the bacteria were inoculated into the culture medium with an inoculation amount of 0.05%;

[0032] 5) fermentation

[0033] The pH value is 6, the stirring speed is 50 rpm, anaerobic fermentation is carried out at...

Embodiment 2

[0038] 1) Culture medium preparation

[0039] a. Raw material pre-treatment: reflux extraction of raspberry and water according to the weight ratio of 1:10 for 3 hours, place the extract for 24 hours and then filter, collect the filtrate to obtain raspberry extract;

[0040] b. Adding glucose: adding 0.8% glucose by weight to the prepared raspberry extract to obtain a culture medium;

[0041] 2) Medium sterilization

[0042] Sterilize the medium at 115°C for 20 minutes;

[0043] 3) Strain preparation

[0044] Add the active dry acetic acid bacteria to 10 times the mass of normal saline, filter it with filter paper under sterile conditions, and take the filtrate as the bacteria.

[0045] 4) Vaccination

[0046] Under sterile conditions, the bacteria were inoculated into the culture medium with an inoculation amount of 0.1%;

[0047] 5) fermentation

[0048] The pH value was 7, the stirring speed was 100 rpm, anaerobic fermentation was carried out at 36° C. for 4 days, and...

Embodiment 3

[0053] 1) Culture medium preparation

[0054] a. Raw material pre-treatment: raspberry and water are refluxed and extracted for 3 hours according to the weight ratio of 1:15, the extract is placed for 36 hours and then filtered, and the filtrate is collected to obtain the raspberry extract;

[0055] b. Add glucose: add its weight 2% glucose to the prepared raspberry extract to prepare the culture medium;

[0056] 2) Medium sterilization

[0057] Sterilize the medium at 115°C for 20 minutes;

[0058] 3) Strain preparation

[0059] Add the active dry acetic acid bacteria to 10 times the mass of normal saline, filter it with filter paper under sterile conditions, and take the filtrate as the bacteria.

[0060] 4) Vaccination

[0061] Under sterile conditions, the strains were inoculated into the culture medium with an inoculation amount of 0.15%;

[0062] 5) fermentation

[0063] At a pH value of 7 and a stirring speed of 100 rpm, anaerobic fermentation was carried out at 3...

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Abstract

The invention provides a preparation method of a raspberry fermenting substance for cigarette, belongs to the technical field of a cigarette, and relates to a preparation method of a perfume for cigarette. The preparation method comprises the following steps of: 1) preparing a culture medium; 2) sterilizing the culture medium; 3) configuring strains; 4) inoculating; 5) fermenting; and 6) guaranteeing the quality to obtain the raspberry fermenting substance. The raspberry fermenting substance is prepared by acetic bacteria according to the preparation method, so that the prepared raspberry fermenting substance has honey sweet fragrance and slightly has acid fragrance; and after the raspberry fermenting substance is added into the cigarette, the cigarette fragrance can be enriched, the smoke concentration can be increased, the smoke can be softened and tendered, and the cigarette pungency can be reduced. According to the preparation method, the raspberry fermenting substance is prepared by the microorganism fermentation technology, so that the problems of the cigarette residual caused by the raspberry perfume obtained by the conventional raspberry extraction technology and the unstable quality when the cigarette is stored can be improved.

Description

technical field [0001] The invention relates to a method for preparing tobacco flavor, in particular to a method for preparing a raspberry fermented product for tobacco. Background technique [0002] Raspberry is a woody plant of the genus Rubus in the family Rosaceae. Its fruit tastes sour and sweet. Its plant can be used for medicine and has various medicinal values. Additive raspberry extract, raspberry absolute, raspberry extract, etc. are widely used in cigarettes and have good effects. However, there are many shortcomings in the preparation of raspberry flavor by the traditional extraction method. For example, the raspberry extract will produce turbidity or even precipitation when stored for a long time, resulting in unstable quality. Therefore, when preparing raspberry flavor for cigarettes, add some other spices It is blended to stabilize the quality of the product, but the added spices will completely change the original characteristic aroma of raspberry spices, an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B15/18
Inventor 赵国豪庞登红董世良赵同林马舒翼程书锋
Owner HUBEI CHINA TOBACCO IND
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