Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing tobacco pineapple flavor by processing pineapple juice by using mucor

A technology of pineapple juice and mucormycetes, which is applied in the treatment of tobacco, essential oils/spices, tobacco, etc., can solve the problems of cigarette irritation, slow filtration speed, residual negative effects, etc., and achieve the reduction of pectin content, clarification of filtrate, and filtration convenient effect

Active Publication Date: 2015-10-07
HUBEI CHINA TOBACCO IND +1
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the large amount of pectin contained in the fruit can 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing tobacco pineapple flavor by processing pineapple juice by using mucor
  • Method for preparing tobacco pineapple flavor by processing pineapple juice by using mucor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 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;

[0022] 2. Preparation of mucormycetes preparation: according to the mass ratio of mucormyces preparation (purchased from Yada Group Science, Industry and Trade Co., Ltd.) and sterile water to 1:100, a mucormyces biological preparation solution was prepared;

[0023] 3. Inoculation: under aseptic conditions, inoculate the mucormycetes preparation in the sterilized pineapple juice, and the inoculation weight ratio is 0.5%;

[0024] 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 30°C;

[0025] 5. Separation and purification: Centrifuge the fermented liquid obtained after fermentation at a centrifugal ra...

Embodiment 2

[0031] 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;

[0032] 2. Preparation of mucormycetes preparation: according to the mass ratio of mucormyces preparation (purchased from Yada Group Science, Industry and Trade Co., Ltd.) and sterile water to 1:100, a mucormyces biological preparation solution was prepared;

[0033] 3. Inoculation: under aseptic conditions, the mucormycosis preparation is inoculated in the sterilized pineapple juice, and the inoculation weight ratio is 1%;

[0034] 4. Fermentation: ferment the inoculated pineapple juice for 8 days at a pH value of 7, a stirring speed of 80 rpm, an aeration rate of 0.5 VVM, and a fermentation temperature of 35°C;

[0035] 5. Separation and purification: centrifuge the fermented liquid obtained after fermentation at a centrifugal rate ...

Embodiment 3

[0041] 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;

[0042] 2. Preparation of mucormycetes preparation: according to the mass ratio of mucormyces preparation (purchased from Yada Group Science, Industry and Trade Co., Ltd.) and sterile water to 1:100, a mucormyces biological preparation solution was prepared;

[0043] 3. Inoculation: under aseptic conditions, the mucormycosis preparation is inoculated in the sterilized pineapple juice, and the inoculation weight ratio is 5%;

[0044] 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 42°C;

[0045] 5. Separation and purification: centrifuge the fermented liquid obtained after fermentation at a centrifugal rate...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for preparing a cigarette pineapple flavor by processing pineapple juice by using mucor, relates to a preparation method of a tobacco flavor, and belongs to the technical field of tobaccos. According to the method, pineapples serve as raw materials, the pineapple juice is processed by using the mucor, pectin of the pineapple juice is degraded to be converted into an acid substance with a function of fining and gentling smoke in a cigarette, and the novel cigarette pineapple flavor is obtained. In addition, through mucor processing, the pineapple flavor is convenient to filter, a filtrate is clear, and therefore a new economical and efficient way of directionally producing natural cigarette flavors is opened.

Description

technical field [0001] The invention relates to the technical field of flavoring for tobacco, in particular to a method for preparing pineapple flavoring for tobacco by treating pineapple juice with mucormycetes. 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, the large amount of pectin contained in the fruit will bring irritation and residual negative effects to cigarettes. M...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C11B9/02A24B15/30
Inventor 王娜熊国玺司辉王萍庞登红
Owner HUBEI CHINA TOBACCO IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com