Preparation method of natural spice derived from boletus and its use for flavoring tobacco

A technology of natural flavor and boletus, applied in the field of tobacco flavor, can solve the problems of bad taste of new cigarette products, and achieve the effects of improving sensory quality, efficient transformation and avoiding pollution

Active Publication Date: 2016-08-24
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with traditional cigarettes, there is still a large gap between the new cigarette products that have appeared on the market at home and abroad.
Among them, the most obvious disadvantage is that the taste of new cigarette products is relatively bad, which is even more unacceptable than traditional ultra-low tar cigarettes

Method used

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  • Preparation method of natural spice derived from boletus and its use for flavoring tobacco
  • Preparation method of natural spice derived from boletus and its use for flavoring tobacco
  • Preparation method of natural spice derived from boletus and its use for flavoring tobacco

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Boletus edulis fruit bodies were dried at low temperature, crushed and treated with wet heat at 100°C for 30 minutes; sterile nutrient solution was added to the activated Galactomyces candidum, the bacterial lawn was washed with an inoculation needle, and then Insert the bacteria into the sterilized seed nutrient solution at the same time, and culture it on a shaking table for 24 hours (160r / min, 28°C); then, inoculate the seed culture solution in the sterilized Boletus alba at a ratio of 1:1 Fermentation is carried out in the powder, the fermentation temperature is 30°C, and the fermentation time is 12h. The fermentation product is the natural spice derived from boletus of the present invention. Add 80wt% ethanol aqueous solution to the fermentation product and reflux extract three times, each time for 1.5h, combine the extracts to concentrate, and then re-dissolve and refine with pure ethanol to remove insoluble matter to obtain refined natural flavors. The natural fl...

Embodiment 2

[0033]The fruiting body of Boletus Luridus was dried at low temperature, crushed and treated with damp heat at 90°C for 60 minutes; sterile nutrient solution was added to the activated Galactomyces candidum, the lawn was washed with an inoculation needle, and then It was inserted into the sterilized seed nutrient solution, and cultured on a shaking table for 24 hours (180r / min, 25°C); the seed culture solution was inoculated into the sterilized white boletus powder at a ratio of 2:3 for fermentation. The fermentation temperature is 25° C., and the fermentation time is 6 hours; the fermentation product is the natural spice derived from boletus of the present invention. The fermentation product was reflux extracted three times with 75wt% ethanol aqueous solution, each time for 1.5h, the combined extracts were concentrated, and then refined by redissolving in 95wt% ethanol aqueous solution to remove insoluble matter to obtain natural flavors. The ratio is added to the e-cigarette...

Embodiment 3

[0035] Black boletus (Boletus aereus) fruit bodies were dried at low temperature, crushed and treated with wet heat at 110°C for 40 minutes; sterile nutrient solution was added to the activated Galactomyces candidum strain, and the bacterial lawn was washed with an inoculation needle, Then it was inserted into the sterilized seed nutrient solution, and cultured on a shaking table for 12h (180r / min, 28°C); the seed culture solution was inoculated in the sterilized white boletus powder in a ratio of 3:2 for fermentation, The fermentation temperature is 25° C., and the fermentation time is 8 hours; the fermentation product is the natural spice derived from boletus of the present invention. Add 75wt% ethanol aqueous solution to the fermentation product, reflux extraction three times, each time for 1.5h, combine the extracts and concentrate, then re-dissolve and refine with pure ethanol, remove insoluble matter, and obtain natural fragrance, the natural fragrance is 0.01% When adde...

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Abstract

The patent of the present invention discloses a preparation method of a natural spice derived from boletus, comprising the following steps: sterilizing the fruiting bodies of boletus, adding Geotrichum candidum (Galactomyces candidum) to ferment, and obtaining the natural spice . Optionally, additional solvent is added to extract the natural fragrance, and the extract is concentrated to obtain a natural fragrance concentrate. Adding the natural flavor or natural flavor concentrate to tobacco products can endow it with a special aroma, significantly increase the smoke aroma, increase the sweetness and delicateness, and obviously improve its sensory quality; and release of tobacco-specific N-nitrosamines in smoke of new cigarettes (heated-not-burned cigarettes).

Description

technical field [0001] The invention belongs to the field of tobacco spices. Background technique [0002] With the increasing attention to the health of cigarette consumers and the rise of the wave of tobacco control in the world, cigarette tar reduction has become the consensus of the tobacco industry around the world; at the same time, with the continuous innovation of cigarette industry technology, the tar content of cigarette products in the global market is 60% In my country, the R&D, production and sales of Chinese-style low-tar cigarette products have become an inevitable trend in the development of my country's tobacco industry. However, while the tar content of cigarettes is reduced, the aroma and concentration of cigarettes are greatly reduced, which directly affects the smoking comfort and physiological satisfaction of cigarettes. It is particularly worth noting that the production and consumption of cigarettes in my country are dominated by flue-cured tobacco, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B15/30A24B3/12
Inventor 尚善斋雷萍汤建国袁大林郑绪东陈永宽缪明明
Owner CHINA TOBACCO YUNNAN IND
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