Method for processing ananas comosus juice through arthrobacter to prepare ananas comosus fragrance for cigarettes

A technology of pineapple juice and Arthrobacter, which is applied in the field of tobacco flavors, can solve the problems of easy occurrence of muddy sediment, negative residual effect, slow filtration speed, etc., and achieves the effects of enriching the aroma of tobacco, improving moisturizing and convenient filtration.

Active Publication Date: 2015-09-30
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the large amount of cellulose contained in the fruit will bring irritation and residual negative effects to cigarettes
Moreover, the existence of these high molecular substances will cause slower filtration speed during the preparation of spices, which is not easy to remove, and muddy sediments and other technical problems are prone to occur during the storage of spices.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Preparation of pineapple juice: Take 500g of fresh pineapple and add 5 times the volume of water to wash twice. Use a juicer to beat the pineapple, collect the slurry, and sterilize it for 15 minutes to obtain pineapple juice;

[0019] 2. Preparation of Arthrobacter preparation: According to Arthrobacter preparation (purchased from Yada Group Science, Industry and Trade Co., Ltd.) and sterile water with a mass ratio of 1:100, prepare a solution of Arthrobacter biological preparation;

[0020] 3. Inoculation: Under aseptic conditions, inoculate the Arthrobacter preparation in sterilized pineapple juice, the inoculation amount is 0.005% (weight ratio);

[0021] 4. Fermentation: Ferment the inoculated pineapple juice at a pH of 5, a stirring speed of 50 rpm, a ventilation rate of 0.2 VVM, and a fermentation temperature of 20°C for 12 days;

[0022] 5. Separation and purification: the fermentation broth obtained after fermentation is centrifuged at a centrifugal speed of 500 rpm...

Embodiment 2

[0028] 1. Preparation of pineapple juice: Take 500g of fresh pineapple and add 5 times the volume of water to wash twice. Use a juicer to beat the pineapple, collect the slurry, and sterilize it for 20 minutes to obtain pineapple juice;

[0029] 2. Preparation of Arthrobacter preparation: According to Arthrobacter preparation (purchased from Yada Group Science, Industry and Trade Co., Ltd.) and sterile water with a mass ratio of 1:100, prepare a solution of Arthrobacter biological preparation;

[0030] 3. Inoculation: Under aseptic conditions, inoculate the Arthrobacter preparation into the sterilized pineapple juice, the inoculation amount is 0.01% (weight ratio);

[0031] 4. Fermentation: Ferment the inoculated pineapple juice at a pH of 6, a stirring speed of 80 rpm, an aeration rate of 0.5 VVM, and a fermentation temperature of 35°C for 8 days;

[0032] 5. Separation and purification: the fermentation broth obtained after fermentation was centrifuged at a centrifugal speed of 3000...

Embodiment 3

[0038] 1. Preparation of pineapple juice: Take 500g of fresh pineapple and add 5 times the volume of water to wash twice. Use a juicer to beat the pineapple, collect the slurry, and sterilize it for 30 minutes to obtain pineapple juice;

[0039] 2. Preparation of Arthrobacter preparation: According to Arthrobacter preparation (purchased from Yada Group Science, Industry and Trade Co., Ltd.) and sterile water with a mass ratio of 1:100, prepare a solution of Arthrobacter biological preparation;

[0040] 3. Inoculation: Under aseptic conditions, inoculate the Arthrobacter preparation into the sterilized pineapple juice, the inoculation amount is 0.05% (weight ratio);

[0041] 4. Fermentation: Ferment the inoculated pineapple juice at a pH of 8, a stirring speed of 100 rpm, a ventilation rate of 1 VVM, and a fermentation temperature of 45°C for 5 days;

[0042] 5. Separation and purification: Centrifuge the fermentation broth obtained after fermentation at a centrifugal speed of 9000 rpm...

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PUM

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Abstract

The invention provides a method for processing ananas comosus juice through arthrobacter to prepare an ananas comosus fragrance for cigarettes, belongs to the technical field of tobaccos and relates to a method for preparing a fragrance for cigarettes. According to the method, ananas comosus serves as a raw material, ananas comosus juice is processed through arthrobacter, cellulose of the ananas comosus juice is degraded and converted into acid substances having effects of making smoke fine and gentle in the cigarettes, and accordingly the novel ananas comosus fragrance for the cigarettes is obtained. After the ananas comosus juice is processed through arthrobacter, the content of the cellulose is reduced, so that the fragrance is convenient to filter, filtrate is clear, the excellent fragrance for the cigarettes, which overcomes the existing shortcomings, is obtained, and the novel method that is economical, efficient and can be used for oriented production of the natural fragrance for the cigarettes is obtained.

Description

Technical field [0001] The invention relates to the technical field of tobacco flavors, in particular to a method for preparing pineapple flavors for tobacco by treating pineapple juice with Arthrobacter. Background technique [0002] Pineapple (Ananas comosus), also known as pineapple and pineapple, is a perennial herb and one of the tropical fruits. The pineapple fruit is of good quality and rich in nutrients. It contains a lot of fructose, glucose, vitamin B, C, phosphorus, citric acid and protease. Pineapple has a wide range of application prospects in the flavor and fragrance industry because of its rich sugars and characteristic fruity sweet aroma. The pineapple is used as a raw material to prepare tobacco fragrant materials, which has a soft and delicate smoke effect in cigarettes, and gives cigarettes a characteristic fruity and sweet aroma. However, the large amount of cellulose contained in fruits will bring irritation and residual negative effects to cigarettes. Mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B3/12
Inventor 王娜熊国玺司辉王珊庞登红
Owner HUBEI CHINA TOBACCO IND
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