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Salvia officinalis fermented extract and preparation method and application thereof

A technology of sage and its extract is applied in the field of tobacco flavors, and achieves 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, sage extracts and essential oils have been widely used in the fields of edible spices, food preservation and pharmaceutical products, but using sage as a substrate and fermenting with aroma-producing yeast to prepare tobacco flavor additives Research not yet reported

Method used

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  • Salvia officinalis 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 Sage Samples

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

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

[0033] Inoculate 8 mL of the activated Saccharomyces longiosa liquid prepared in 1 into the sage sample prepared in 2 (the inoculum size is 2%), and culture it with shaking at 28°C and 160 r / min for 24 hours, and use it for the following One step experiment.

[0034] 4. Extraction of spice additives

[0035] After filtering the above fermented liquid, centrifuge it at 8000 r / min for 10 minutes, take the supernatant, concentrate it under reduced pressur...

Embodiment 2

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

[0049] The culture conditions for the activation of the strain CGMCC6645 are 28°C, 160r / min shaking culture, and the culture time is 24 hours; the sage is crushed and 22 times distilled water is added to sterilize; the activated bacteria solution is inoculated on the sage 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 Saccharomyces longans CGMCC6645 are 30°C, 180r / min shaking culture, and the culture time is 12 hours; the sage is crushed and 15 times distilled water is added to sterilize; the activated bacteria solution is inoculated on the sage 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 Salvia officinalis fermented extract and a preparation method and application thereof. The Salvia officinalis fermented extract is prepared from Salvia officinalis, 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, alpha-thujone, beta-thujone, camphor, alpha-pinene, camphene, limonene, bornyl acetate 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 sage. 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 extr...

Claims

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Application Information

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IPC IPC(8): C12P1/02A24B3/12C12R1/645
Inventor 蒋举兴段焰青李青青陈微杨玺朱保昆陈兴刘亚
Owner CHINA TOBACCO YUNNAN IND
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