Pear-fermented tobacco flavor and preparation method thereof

A tobacco flavoring and fermented technology, which is applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of waste, achieve the effect of softening smoke, improving taste and reducing irritation

Active Publication Date: 2014-01-01
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the field of natural flavors for tobacco, the current development of pears is mostly to extract the monosaccharides

Method used

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  • Pear-fermented tobacco flavor and preparation method thereof
  • Pear-fermented tobacco flavor and preparation method thereof
  • Pear-fermented tobacco flavor and preparation method thereof

Examples

Experimental program
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Embodiment Construction

[0015] The present invention will be described in detail below in conjunction with embodiments.

[0016] A preparation method of pear fermented tobacco spice includes the following steps:

[0017] 1. Preparation of Saccharomyces cerevisiae solution

[0018] Add sterile water to Saccharomyces cescerevisiae SX004 to prepare a Saccharomyces cerevisiae solution with a weight concentration of 0.5 to 1.5% for use.

[0019] 2. Preparation of pear extract

[0020] (1) Juicing: Wash the fresh pears and squeeze the juice, and mix and stir the pear juice and pomace.

[0021] (2) Extraction: mix the pear juice and pomace mixture in step (1) with twice the weight of water, reflux for 3 hours, filter, and concentrate to a density of 1.20±0.02g / cm 3 The clear cream.

[0022] (3) Add glucose: add 2% glucose by weight to the clear ointment of step (2).

[0023] (4) Add NaCl: continue to add NaCl at 0.2% of the weight of the clear paste and mix well.

[0024] 3. Sterilization

[0025] Sterilize the pear extra...

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Abstract

The invention discloses a pear-fermented tobacco flavor. A preparation method for the pear-fermented tobacco flavor comprises the following steps: adding sterile water into saccharomyces cerevisiae SX004 to prepare a saccharomyces cerevisiae solution with a weight concentration of 0.5 to 1.5% and standing the saccharomyces cerevisiae solution for subsequent usage; and squeezing fresh pear, uniformly stirring the squeezed pear, adding water for extraction, carrying out filtration, concentrating an obtained extract into clear paste with density of 1.15 to 1.25 g/cm<3>, adding 0.1 to 5% of glucose and 0.01 to 0.5% of sodium chloride into the clear paste, carrying out sterilization after uniform mixing, inoculating the saccharomyces cerevisiae solution, carrying out fermentation, separating fermentation broth, carrying out filtration sterilization and adding propylene glycol into a filtrate so as to obtain the pear-fermented tobacco flavor; wherein saccharomyces cerevisiae SX004 is preserved in China Center for Type Culture Collection with an accession number of CCTCC No: M 2012506. The tobacco flavor prepared in the invention can reduce irritation of a cigarette, improve taste of the cigarette and soften smoke when added in the cigarette and is an economic, highly efficiently, high-quality and natural flavor.

Description

Technical field [0001] The invention belongs to the technical field of tobacco flavors, and specifically relates to a pear fermentation type tobacco flavor and a preparation method thereof. technical background [0002] At present, the most widely used microbial fermentation technology in the biosynthesis of flavors and fragrances is the use of natural plants as raw materials and the use of microbial fermentation to produce various natural fragrances. Microbial fermentation technology is closely related to many fields such as chemical industry, medicine, food, energy, environmental protection, agriculture and animal husbandry, and has great economic benefits. [0003] Pears contain up to 15% sugar and contain a variety of nutrients, such as protein, fat, carbohydrates, vitamin B1, B2, C and other organic components, and also contain potassium, sodium, calcium, magnesium, selenium, iron, manganese and other inorganic components Ingredients and dietary fiber. Pear has the functions...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 王娜熊国玺尹团章庞登红
Owner HUBEI CHINA TOBACCO IND
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