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.
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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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