Lonicera japonica fermented extract and preparation method and application thereof

The technology of honeysuckle and extract is applied in the field of cigarette additives to achieve the effects of easy activation and fermentation, low price, and large-scale industrial production.

Inactive Publication Date: 2014-12-03
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, using honeysuckle as a substrate and fermenting with aroma

Method used

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  • Lonicera japonica fermented extract and 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 Honeysuckle Samples

[0031] After the honeysuckle is fully dried, crush it and pass through a 40-mesh sieve. Weigh 20 g of honeysuckle powder, add 400 mL of distilled water (20 volume times), sterilize, and set aside.

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

[0033] Inoculate 8 mL of the activated Saccharomyces longiosa liquid prepared in 1 into the honeysuckle sample prepared in 2 (the inoculum size is 2%), shake and cultivate at 28°C and 160r / min for 24 hours, and use it 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 ...

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; after the honeysuckle is crushed, add 22 times distilled water to sterilize it; 2.5%; the fermentation 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; after the honeysuckle is crushed, add 15 times of distilled water to sterilize it; 1.5%; the fermentation and cultivation time after inoculation is 12 hours; the fermentation supernatant decompression concentration temperature is 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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PUM

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Abstract

The invention discloses a Lonicera japonica fermented extract and a preparation method and application thereof. The Lonicera japonica fermented extract is prepared from Lonicera japonica, which serves as a raw material, through fermenting with Lodderomyces elongisporus and extracting aroma components from a fermented solution. The Lodderomyces elongisporus is collected in the China General Microbiological Culture Collection Center (CGMCC); the collection number is CGMCC No. 6645; the collection date is October 08, 2012. The product contains a variety of aroma substances, such as phenylethyl alcohol, palmitic acid, ethyl palmitate, linoleic acid, methyl 9,12,15-octadecatrienoate, myristic acid (tetradecanoic acid), pentacosane, lauric acid, linalool, leaf alcohol and the like. Shown by results of flavored smoking assessment tests, the product can be harmonized with cigarette flavors, can obviously promote the cigarette flavors, make smoke gas delicate and mellow, lower irritation, conceal impurity gases and improve the smoking flavor of cigarettes, and can generate a fresh and 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 fermented honeysuckle. 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 extra...

Claims

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Application Information

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IPC IPC(8): C12P1/02A24B3/12C12R1/645
Inventor 者为段焰青王明锋张伟王家俊刘娟陈微夏建军刘秀明
Owner CHINA TOBACCO YUNNAN IND
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