Cucumber fermented extract and preparation method and application of cucumber fermented extract

Inactive Publication Date: 2014-12-10
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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  • Cucumber fermented extract and preparation method and application of cucumber fermented extract

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 Cucumber Samples

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

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

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

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; add 22 times of distilled water to the fresh cucumber after crushing, and sterilize; 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 cucumber after crushing, and sterilize; 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 cucumber fermented extract and a preparation method and application of the cucumber fermented extract. The cucumber fermented extract is prepared by the following steps: fermenting cucumber serving as a raw material with lodderomyces elongisporus and extracting aroma components from a fermentation liquor, wherein the lodderomyces elongisporus is preserved at the China microbial culture Collections Management Committee for General Microbiology Centre with a preservation number of CGMCC No.6645 on October 8, 2012; the prepared cucumber fermented extract contains a plurality of aroma components, such as phenethyl alcohol, cis-2,6-nonadienaldehyde, trans-2-nonenal, trans-2-hexenal and megastigmatrienone. The flavored smoking test result shows that the cucumber fermented extract can be compatible with cigarette flavor, the cigarette flavor can be obviously improved and regulated, the smoke can be exquisite and velvety, the thrill is reduced, an offensive odor is covered, the cigarette taste is improved, and a fresh special note is generated.

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 cucumbers. 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 extract...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02A24B3/12C12R1/645
Inventor 者为夏建军段焰青杨莹王明锋李海涛周春梅张翼鹏
Owner CHINA TOBACCO YUNNAN IND
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