Pear-fermented tobacco flavor and preparation method thereof
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A tobacco flavoring and fermentation type technology, applied in the field of tobacco flavoring, can solve problems such as waste, and achieve the effects of softening smoke, improving taste, and reducing irritation
Active Publication Date: 2015-01-21
HUBEI CHINA TOBACCO IND +1
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In the field of natural flavors for tobacco, the current development of pears is mostly to extract the monosaccharides and oligosaccharides in pears. However, the polysaccharides and proteins with more content in pears are all discarded.
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[0015] The present invention will be described in detail below in conjunction with examples.
[0016] A preparation method of pear fermented flavor for tobacco, comprising the following steps:
[0017] 1. Preparation of Saccharomyces cerevisiae solution
[0018] Add sterile water to Saccharomyces cescerevisiae SX004 to prepare a Saccharomyces solution with a weight concentration of 0.5-1.5%, and set aside.
[0019] 2. Preparation of pear extract
[0020] (1) Juicing: Wash the fresh pears and squeeze the juice, and mix the pear juice and pear residue evenly.
[0021] (2) Extraction: Mix the mixture of pear juice and pear residue in step (1) with twice the weight of water, reflux for extraction for 3 hours, filter, and concentrate to a density of 1.20±0.02g / cm 3 clear ointment.
[0022] (3) Adding glucose: Add 2% glucose by weight to the clear paste in step (2).
[0023] (4) Add NaCl: Continue to add NaCl according to 0.2% of the weight of the clear paste, and mix well.
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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 spices, and in particular relates to a pear fermented tobacco flavor and a preparation method thereof. technical background [0002] At present, microbial fermentation technology is the most widely used in the biosynthesis of flavors and fragrances. Using natural plants as raw materials, various natural flavors can be produced by microbial fermentation. 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] The sugar content of pears is as high as 15%, and contains a variety of nutrients, such as protein, fat, carbohydrates, vitamins B1, B2, C and other organic ingredients, and also contains potassium, sodium, calcium, magnesium, selenium, iron, manganese and other inorganic ingredients. ingredients and dietary fiber. Pears have the...
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