Pteridium aquilinum fermented extract and preparation method and application thereof

A technology of extract and bracken, which is applied in the field of tobacco additives, can solve the problems of limited raw materials and high extraction costs, and achieve the effects of easy preservation, abundant sources and simple production process

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

[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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  • Pteridium aquilinum 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 Bracken Samples

[0031] After the dried bracken is crushed, pass through a 40-mesh sieve. Weigh 20g powder, add 400mL distilled water, sterilize, and set aside.

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

[0033] Inoculate 8 mL of the activated Saccharomyces longiosa solution prepared in 1 into the bracken sample prepared in 2 (the inoculum size is 2%), culture at 28°C and 160 r / min for 24 hours with shaking, 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 pressure at 50°C until it is in the form of an extract, and o...

Embodiment 2

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

[0049] The activation culture conditions of the strain CGMCC 6645 are 28°C, 160r / min shaking culture, and the culture time is 24 hours; after the dried bracken is crushed, add 22 times of distilled water to sterilize; the activated bacteria solution is inoculated on the bracken material The inoculum amount is 2.5%; the fermentation and cultivation time after inoculation is 24 hours; the fermentation supernatant decompression concentration temperature is 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 dried bracken is crushed, 15 times distilled water is added to sterilize it; the activated bacteria solution is inoculated on the bracken material The inoculum amount is 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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Abstract

The invention discloses a Pteridium aquilinum fermented extract and a preparation method and application thereof. The Pteridium aquilinum fermented extract is prepared from Pteridium aquilinum, 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 Pteridium aquilinum fermented extract contains a variety of aroma substances, such as phenylethyl alcohol, daucosterol, pterosin-3-O-beta-D-glucoside, inokosterone, rutin, ponasterone A, quercetin, megastigmatrienone 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, and in particular relates to a tobacco flavor obtained by extracting aroma components from fermented bracken. 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 王文元夏建军段焰青李先毅蒋举兴杨登强冒德寿李元栋
Owner CHINA TOBACCO YUNNAN IND
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