Tobacco flavor prepared from liquorice fermentation and application of tobacco flavor

A technology of tobacco spices and licorice, applied in the field of cigarette flavors and fragrances, to achieve the effects of simple production process, large-scale industrial production, standardization and controllability

Active Publication Date: 2014-12-24
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, using licorice as a substrate and fermenting with aroma-producing yeasts to prepare flavor additives for tobacco has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] ——The screening method of L. elongisporus OF-08 (L. elongisporus OF-08).

[0025] Tobacco leaf samples were rinsed with tap water for 3-5 minutes and the dirt on the surface of the leaves was removed with a fine brush. After the leaves were dried naturally, 5 leaves were randomly selected, and a 3×3cm 2 3-5 pieces of tissue blocks were mixed, rinsed with sterile water for 5 minutes and blotted dry with sterile filter paper. Weigh 10g of leaf pieces, and carry out surface disinfection according to the following procedures: soak in 75% sterile alcohol for 1 min, wash with sterile water for 3 times, and dry the water with sterile filter paper to avoid alcohol residue; then use 3% available chlorine Soak in NaClO solution for 2 min, wash with sterile water, blot dry, and place in an ultra-clean workbench for later use. Take 200 μL of the sterile water used to wash the tissue for the last time and spread it on the YPD medium plate. After culturing at 28°C for 2 days, no ye...

Embodiment 2

[0027] ——Fermented licorice material

[0028] Take an appropriate amount of licorice materials (including licorice tablets, licorice powder, etc.), dilute them with distilled water 5 times, 10 times, 15 times, 20 times, 30 times and 50 times, respectively, and inoculate them with 1% of the inoculum after autoclaving. Lord's Saccharomyces CGMCC6645 fermented it, and observed the changes of the fermented liquid after two days of cultivation. The results showed that the fermented liquid had natural fragrance. By comparing the fermentation conditions of different licorice materials, the results show that the spices obtained from fermented licorice powder have rich sweetness and strong aroma. Moreover, the ratio of fermented materials to water is different, the change of fermented liquid is different, and the effect of aroma production is also different. When the ratio of licorice material to water is 1:20, the fermentation effect is more obvious.

Embodiment 3

[0030] - Extraction of fermentation broth

[0031] After the fermented liquid obtained in Example 2 was filtered to remove slag, it was distilled and extracted with dichloromethane solvent for 3 hours at the same time, the extract was dried with anhydrous sodium sulfate, placed at 4°C overnight, filtered, and the filtrate was introduced into a concentrator bottle and concentrated with Vigreux strain to About 1ml, the concentrated solution was used for GC-MS analysis. The control was the culture medium not inoculated with yeast.

[0032] - Determination of the composition of the fermentation broth

[0033] The detection results of the material components of the fermentation broth are as follows (see Table 1 for details). In the fermented broth treated by Saccharomyces longans CGMCC6645, the component with the most content is 3,4-dimethylbenzyl alcohol, which is 7.66%, followed by phenylethyl alcohol, which accounts for 7.21% of the total substance content . The results show...

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PUM

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Abstract

The invention discloses a tobacco flavor prepared from liquorice fermentation and application of the tobacco flavor. A dominant microorganism is separated from fresh tobacco leaves of flue-cured tobacco, and the classification name of the dominant microorganism is Lodderomyces elongisporus. CGMCC 6645; the Lodderomyces elongisporus is inoculated into a culture medium, taking liquorice as a raw material, for fermentation cultivation; a fermentation product after culture has a natural fragrance, and contains various aroma components, such as 2,4-resacetophenone, 2,4,5-methylphenol, 3,4-dimethyl benzyl alcohol and phenethyl alcohol. The tobacco flavor is added to tobacco shreds, and thus, the aroma and the moistening effect of a cigarette can be enhanced, and the cigarette quality is improved; the sweetness of smoke is rich, local offensive odor and wood odor are reduced, the throat comfort is enhanced, the remaining taste is comparatively comfortable, and the mouth astringency is strong; the whole production process for the tobacco flavor is simple and practical, and the tobacco flavor has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of cigarette essence and fragrance, and in particular relates to a tobacco fragrance obtained by fermenting licorice with yeast. Simultaneously, the invention also relates to the specific application of the tobacco spice in cigarette production. Background technique [0002] In the tobacco industry, flavors and fragrances play a decisive role in the taste of cigarette products. About 85% of the spices and essences produced today are obtained by chemical synthesis. However, the spices synthesized by chemical methods are not only difficult to synthesize, but also a large amount of use will affect people's health. With the improvement of people's living standards, the demand for spices tends to be natural, healthy, safe, nutritious and multifunctional. [0003] Natural flavors and fragrances are high-value fine chemical products, but the original natural flavors extracted from natural animals and plants, due...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/18C11B9/00C12P1/02C12R1/645
Inventor 段焰青者为李青青叶灵张伟夏建军党立志王文元
Owner CHINA TOBACCO YUNNAN IND
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