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