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A method for preparing pineapple flavor for tobacco by treating pineapple juice with Arthrobacter

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, residual negative effects, slow filtration speed, etc., and achieve the effects of enriching cigarette aroma, improving moisture retention, and convenient filtration

Active Publication Date: 2019-01-22
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, add 5 times the volume of water and wash it twice. Using a juice extractor 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 the Arthrobacter preparation (purchased from Yada Group Science, Industry and Trade Co., Ltd.) and sterile water mass ratio of 1:100, the Arthrobacter biological preparation solution was prepared;

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

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

[0022] 5. Separation and purification: Centrifuge the fermented liquid obtained after fermentation a...

Embodiment 2

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

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

[0030] 3. Inoculation: under aseptic conditions, the Arthrobacter preparation is inoculated in the sterilized pineapple juice, and the inoculation amount is 0.01% (weight ratio);

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

[0032] 5. Separation and purification: centrifuge the fermented liquid obtained after fermentation at a ce...

Embodiment 3

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

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

[0040] 3. Inoculation: under aseptic conditions, the Arthrobacter preparation is inoculated in the sterilized pineapple juice, and the inoculation amount is 0.05% (weight ratio);

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

[0042] 5. Separation and purification: centrifuge the fermented liquid obtained after fermentation at a c...

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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 flavors for tobacco, in particular to a method for preparing pineapple flavor for tobacco by treating pineapple juice with Arthrobacter. Background technique [0002] Pineapple (Ananas comosus), also known as yellow pear and pineapple, is a perennial herb and one of tropical fruits. Pineapple fruit is of good quality and rich in nutrition, containing a lot of fructose, glucose, vitamin B, C, phosphorus, citric acid and protease and other substances. Because of its rich sugar and characteristic fruity aroma, pineapple has a wide application prospect in the flavor and fragrance industry. The tobacco aroma raw material is prepared from pineapple, which has the effect of soft and delicate smoke in cigarettes, and endows cigarettes with characteristic fruity and sweet flavors. However, a large amount of cellulose contained in fruits will bring irritation and residual negative effects to cigarettes. Moreover...

Claims

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Application Information

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