Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Method for preparing fermented beet extract through processing beet juice by Lactobacillus plantarum

A technology of Lactobacillus plantarum and beet juice, which is applied in the fields of tobacco processing, food science, and fat production, can solve the problems of inability to produce tobacco beet extract, and achieve the effects of reducing irritation, reducing residues and improving quality

Inactive Publication Date: 2015-11-18
HUBEI CHINA TOBACCO IND +1
View PDF6 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the desired smoking beet extract cannot be produced by conventional flavor production methods
And, take sugar beet as raw material and utilize microbial fermentation technology to produce the method for characteristic tobacco spices and have no report

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Preparation of beet juice:

[0029] (1) Take 5 kg of fresh beets and add them to clear water to clean them, then use a juice extractor to beat the beets, collect the slurry, and obtain the beet slurry.

[0030] (2) Adding 0.1% glucose and 0.01% Nacl by weight to the obtained sugar beet slurry, mixing evenly to obtain beet juice.

[0031] (3) Sterilizing the prepared beet juice at 100° C. for 30 minutes to obtain sterilized beet juice.

[0032] 2. Preparation of Lactobacillus plantarum liquid:

[0033] Take 10 g of Lactobacillus plantarum (Lactobacillus plantarum) PJH05 and add 100 times the mass of sterile water to prepare a bacterial solution for fermentation treatment to obtain a Lactobacillus plantarum bacterial solution.

[0034] 3. Fermentation:

[0035] (1) Inoculation: under aseptic conditions, the mass ratio of the Lactobacillus plantarum bacterium to the beet juice is 0.1%, the Lactobacillus plantarum bacterium liquid is inoculated in the beet juice, and ...

Embodiment 2

[0043] 1. Preparation of beet juice:

[0044] (1) Take 5 kg of fresh beets and add them to clear water to clean them, then use a juice extractor to beat the beets, collect the slurry, and obtain the beet slurry.

[0045] (2) Add glucose with a weight of 1% of the weight of the beet slurry and Nacl with a weight of 0.1% of the weight of the beet slurry to the obtained beet slurry, and mix evenly to obtain beet juice.

[0046] (3) The prepared beet juice was sterilized at 110° C. for 20 minutes to obtain sterilized beet juice.

[0047] 2. Preparation of Lactobacillus plantarum liquid:

[0048] Take 10 g of Lactobacillus plantarum (Lactobacillus plantarum) PJH05 and add 100 times the mass of sterile water to prepare a bacterial solution for fermentation treatment to obtain a Lactobacillus plantarum bacterial solution.

[0049] 3. Fermentation:

[0050] (1) Inoculation: under aseptic conditions, the mass ratio of the Lactobacillus plantarum bacterium to the beet juice is 0.5%, ...

Embodiment 3

[0058] 1. Preparation of beet juice:

[0059] (1) Take 5 kg of fresh beets and add them to clear water to clean them, then use a juice extractor to beat the beets, collect the slurry, and obtain the beet slurry.

[0060] (2) Adding 5% glucose and 0.5% Nacl by weight to the obtained sugar beet slurry, mixing evenly to obtain beet juice.

[0061] (3) Sterilize the prepared beet juice at 115° C. for 15 minutes to obtain sterilized beet juice.

[0062] 2. Preparation of Lactobacillus plantarum liquid:

[0063] Take 10 g of Lactobacillus plantarum (Lactobacillus plantarum) PJH05 and add 100 times the mass of sterile water to prepare a bacterial solution for fermentation treatment to obtain a Lactobacillus plantarum bacterial solution.

[0064] 3. Fermentation:

[0065] (1) Inoculation: under aseptic conditions, the mass ratio of Lactobacillus plantarum bacterium to beet juice is 1%, and Lactobacillus plantarum bacterium liquid is inoculated in beet juice to obtain inoculated bee...

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

PropertyMeasurementUnit
densityaaaaaaaaaa
densityaaaaaaaaaa
densityaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for preparing fermented beet extract through processing a beet juice by Lactobacillus plantarum. The method comprises the following steps: preparing the beet juice, and preparing a Lactobacillus plantarum solution; inoculating the Lactobacillus plantarum solution to the beet juice, and fermenting; and filtering the obtained beet fermentation solution, separating, and carrying out reduced pressure concentration to obtain the fermented beet extract. The fermented beet extract prepared in the invention has the delicate fragrance of beet, and pleasant sweet and mellow fragrance; and the fermented beet extract is added to cigarette in order to increase the delicate fragrance of the cigarette, soften fine smoke, reduce irritation of the cigarette and reduce residues, so the quality of the cigarette is improved, and application of the beet extract in the cigarette is realized. The method is a new approach for economically, efficiently and directionally producing natural cigarette perfumes, develops novel characteristic cigarette perfumes with excellent properties, which cannot be produced through traditional perfume production methods, and increases the kind of the cigarette perfumes.

Description

technical field [0001] The invention relates to the application of microbial fermentation technology, and also relates to the technical field of preparation of flavor and fragrance for tobacco, in particular to a method for preparing fermented sugar beet extract by treating sugar beet juice with Lactobacillus plantarum. Background technique [0002] Sugar beet, biennial herb, conical to fusiform root, juicy. Beets have 75% moisture and 25% solids. In the solid matter, sucrose accounts for 16% to 18%, and non-sugar substances account for 7% to 9%. Non-sugar substances are divided into two types: soluble and insoluble: insoluble non-sugars are mainly cellulose, hemicellulose, protopectin and protein; soluble non-sugars are divided into inorganic non-sugars and organic non-sugars. Beetroot is the main source of table sugar. Sugar is an indispensable nutrient for people's life, and it is also an important raw material for food industry, beverage industry and pharmaceutical in...

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
Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30
Inventor 王娜熊国玺司辉王萍王珊
Owner HUBEI CHINA TOBACCO IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
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