Allium tuberosum fermented extract and preparation method and application thereof

The technology of extract and chives is applied in the field of cigarette additives, which can solve the problems of limited raw materials and high extraction cost, and achieve the effects of easy preservation, abundant sources and simple production process.

Active 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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  • Allium tuberosum fermented extract and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Media and culture conditions

[0029] Inoculate the Saccharomyces longans CGMCC6645 used in the experiment into 50 mL of YPD liquid medium, and culture at 28°C and 160 r / min for 24 hours to obtain activated liquid strains.

[0030] 2. Preparation of Chive Samples

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

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

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

[0034] 4. Extraction of spice additives

[0035] After filtering the above-mentioned 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 ...

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; after the fresh leek is crushed, add 22 times of 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 CGMCC6645 are 30°C, 180r / min shaking culture, and the culture time is 12 hours; add 15 times of distilled water to the fresh leeks and sterilize them; 1.5%; the fermentation and cultivation time after inoculation is 12 hours; the concentration temperature of the supernatant of the fermentation broth under reduced pressure 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 flavoring additive can harmonize with the aroma of cigarettes, improve the aroma quality, 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 an Allium tuberosum fermented extract and a preparation method and application thereof. The Allium tuberosum fermented extract is prepared from Allium tuberosum, 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 prepared Allium tuberosum fermented extract contains a variety of volatile components, and aroma substances of relatively high content mainly comprise phenylethyl alcohol, dimethyl trithioether, methylpropyl dithioether, methyl pyrazine, benzyl alcohol, solanone 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 leeks. 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 extracted f...

Claims

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Application Information

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IPC IPC(8): C12P1/02A24B3/12C12R1/645
Inventor 段焰青杨莹党立志宫玉鹏段盛常胡群刘亚何靓
Owner CHINA TOBACCO YUNNAN IND
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