Solanum lycopersicum fermentation broth extract as well as preparation method and application thereof

An extract and tomato technology, applied in the field of tobacco additives, can solve the problems of limited raw materials and high extraction cost, and achieve the effects of easy preservation, abundant sources, strong standardization and controllability

Inactive Publication Date: 2014-11-26
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Natural flavors and fragrances are high-value fine chemical products, but natural flavors originally extracted from natural animals and plants, due to limited raw materials and high extraction costs, are far from meeting the needs of the cigarette flavor market

Method used

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  • Solanum lycopersicum fermentation broth extract as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Media and culture conditions

[0029] The Saccharomyces longans CGMCC 6645 used in the experiment was inoculated in 50 mL of YPD liquid medium, and cultured at 28°C and 160 r / min for 24 hours to obtain activated liquid strains.

[0030] 2. Preparation of Tomato Samples

[0031] After the fresh tomatoes are crushed, pass through a 40-mesh sieve. Measure 20mL of tomato extract, add 400mL of distilled water (20 volume times), sterilize, and set aside.

[0032] 3. Aroma-producing yeast fermentation treatment of tomato

[0033] Inoculate 8 mL of the activated Saccharomyces longiosa solution prepared in 1 into the tomato sample prepared in 2 (the inoculum size is 2%), and cultivate it with shaking at 28°C and 160 r / min for 24 hours for the next experiment.

[0034] 4. Extraction of spice additives

[0035] After filtering the above fermented liquid, centrifuge at 8000r / min for 10 minutes, take the supernatant, concentrate it under reduced pressure at 50°C until it is i...

Embodiment 2

[0048] Repeat Example 1, with the following differences:

[0049] The culture conditions for the activation of the strain CGMCC 6645 are 28°C, 160r / min shaking culture, and the culture time is 24 hours; add 22 times of distilled water after crushing fresh tomatoes, and sterilize; inoculate the activated bacteria liquid on the tomato material The dosage is 2.5%; the fermentation and cultivation time after inoculation is 24 hours; the supernatant of the fermentation broth is concentrated under reduced pressure at a temperature of 55°C; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 12g / box.

[0050] The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

Embodiment 3

[0052] Repeat Example 1, with the following differences:

[0053] The culture conditions for the activation of the strain CGMCC 6645 are 30°C, 180r / min shaking culture, and the culture time is 12 hours; add 15 times of distilled water to the fresh tomato and sterilize it; the activated bacteria solution is inoculated on the tomato material The dosage is 1.5%; the fermentation and cultivation time after inoculation is 12 hours; the supernatant of the fermentation broth is concentrated under reduced pressure at a temperature of 45°C; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 8g / box.

[0054]The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

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Abstract

The invention discloses a solanum lycopersicum fermentation broth extract as well as a preparation method and application thereof. The extract is prepared by fermenting a raw material solanum lycopersicum with lodderomyces elongisporus and then extracting aroma components from fermentation broth. Lodderomyces elongisporus is collected in the China General Microbiological Culture Collection Center (CGMCC), with collection number of CGMCC No.6645 and collection date of October 08, 2012. The solanum lycopersicum fermentation broth extract contains various aroma components, such as phenethyl alcohol, furfural, 5-hydroxymethylfurfural, germacrone, cis-3-hexenol, megastigmatrienone and the like. Flavoring smoke panel test results show that the extract can harmonize with cigarette aromas and can obviously improve and regulate cigarette aromas, refine alcohols and smoke, reduce the irritation, hide offensive odors, improve the smoking flavors of cigarettes and produce fresh special aroma.

Description

technical field [0001] The invention belongs to the technical field of tobacco additives, in particular to a flavor for tobacco obtained by extracting aroma components from tomato fermented products. At the same time, the present invention also relates to the preparation method of the tobacco spice and its specific application in tobacco processing. Background technique [0002] Cigarette aroma is the core content of cigarette quality. Whether it is international or domestic, reducing the amount of tar has become an important issue in cigarette production, and with the reduction of the amount of tar, the taste of cigarettes becomes lighter and the aroma is weakened, which is difficult to be accepted by consumers. While reducing cigarette tar, it is an effective compensation method to increase and improve smoke concentration and flavor by adding spice additives. [0003] Natural flavors and fragrances are high-value fine chemical products, but the original natural flavors e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02A24B3/12C12R1/645
Inventor 杨莹段焰青者为王坚党立志朱保昆廖头根张健
Owner CHINA TOBACCO YUNNAN IND
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