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Method for biotransformation preparation of natural cocoa spice and application of natural cocoa spice

A biotransformation and natural technology, applied in biochemical equipment and methods, methods based on microorganisms, applications, etc., to achieve the effects of mild biotransformation process conditions, reducing miscellaneous gases, and enriching cigarette aroma

Inactive Publication Date: 2016-10-12
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The natural cocoa flavor is prepared by biotransformation of Bacillus methanolate, which is green, environmentally friendly and harmless. The process is simple and easy to operate, and does not produce toxic by-products, pollution-free, etc.; when used in reconstituted tobacco leaves, it can reduce irritation, reduce miscellaneous gas, enrich smoke aroma, Improve taste, no report yet

Method used

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  • Method for biotransformation preparation of natural cocoa spice and application of natural cocoa spice
  • Method for biotransformation preparation of natural cocoa spice and application of natural cocoa spice
  • Method for biotransformation preparation of natural cocoa spice and application of natural cocoa spice

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Effect test

Embodiment 1

[0040] The present invention utilizes Bacillus methylotrophicus (Bacillus methylotrophicus VJ4-1CCTCC NO:M2012004) to biotransform the preparation method of natural cocoa fragrance as follows:

[0041] 1) Mix cocoa powder and water at a mass ratio of 1:20, reflux extraction for 3 hours, filter, repeat reflux extraction twice, and combine the filtrates to obtain cocoa base liquid, which is sterilized;

[0042] 2) Activation of strains: inoculate Bacillus methanolophagous (VJ4-1) on the slant medium of glucose-maltose agar, culture at 28°C for 24 hours to obtain activated strains, and place them in a refrigerator at 4°C;

[0043] 3) Preparation of seed culture solution: inoculate the slant culture obtained in step 2) into the seed culture medium, shake culture at 120 rpm / min for 24 hours at 25° C. and pH 5, and transfer once to obtain the seed culture solution;

[0044] 4) Biotransformation: Inoculate the sterilized cocoa bottom liquid in the above step 1) with the seed culture ...

Embodiment 2

[0049] The present invention utilizes Bacillus methylotrophicus (Bacillus methylotrophicus VJ4-1CCTCC NO:M2012004) to biotransform the preparation method of natural cocoa fragrance as follows:

[0050] 1) Mix cocoa powder and water at a mass ratio of 1:30, reflux extraction for 4 hours, filter, repeat reflux extraction 33 times, and combine the filtrates to obtain cocoa base liquid, and sterilize it;

[0051] 2) Activation of strains: inoculate Bacillus methanolophagous (VJ4-1) on the slant medium of glucose-maltose agar, culture at 32°C for 48 hours to obtain activated strains, and place them in a refrigerator at 4°C;

[0052] 3) Preparation of seed culture solution: inoculate the slant culture obtained in step 2) into the seed medium, and culture at 35°C and pH 6 at 120rpm / min for 48 hours, and transfer twice continuously to obtain the seed culture liquid;

[0053] 4) Biotransformation: Inoculate the sterilized cocoa bottom liquid in the above step 1) by inoculating the see...

Embodiment 3

[0058] Sensory evaluation of biotransformed natural cocoa flavors in reconstituted tobacco leaves

[0059] The inventors added the above-mentioned biotransformed natural cocoa fragrance to the reconstituted tobacco leaves (Class B) at 0.05%, 0.1% and 0.2% by weight of the reconstituted tobacco leaves respectively. Put the reconstituted tobacco leaves into a sealed bag, place them in an oven at a constant temperature of 80°C for 30 minutes, until the moisture content of the reconstituted tobacco leaves is suitable, roll them into cigarettes, and put them in a constant temperature and humidity box (22°C+1, relative humidity: 60%+2% ) Balance for 48 hours, please expert review group review suction. The control was cigarettes rolled with reconstituted tobacco leaves (type B) sprayed with the same amount of cocoa extract. After repeated smoking by the expert evaluation group, it is believed that: when the ratio of the bio-transformed natural cocoa flavor to the reconstituted tobac...

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Abstract

The invention provides a method for biotransformation preparation of a natural cocoa spice and an application of the natural cocoa spice; bacillus methylotrophicus VJ4-1 (having the preservation number of CCTCC NO:M 2012004) is biotransformed into the natural cocoa spice; the prepared natural cocoa spice has the aroma quality improved and has rich aroma, macromolecular irritating ingredients are reduced, and the process method has the advantages of being natural, environmentally friendly and harmless; the natural cocoa spice is applied to reconstituted tobacco, the smoke quality is improved, cocoa fragrance, baking fragrance, bean fragrance and milk fragrance details are increased, smoke stimulation is reduced, miscellaneous gas is reduced, the smoke aroma is enriched, the smell absorbing detects of the reconstituted tobacco, such as large stimulation, discomfort taste and the like, are improved, and the natural cocoa spice can be used by mixing and blending with other tobacco flavors and spices.

Description

technical field [0001] The invention relates to the technical field of additives for reconstituted tobacco leaves, in particular to a method for preparing natural cocoa fragrance through biotransformation and its application. Background technique [0002] Reconstituted tobacco leaves are mainly composed of tobacco powder, chips, tobacco stems or low-grade tobacco leaves with adhesives and other additives. The domestic production process of reconstituted tobacco leaves by papermaking method is to a large extent just a physical recombination process of raw materials. The chemical composition of the reconstituted tobacco leaves is not much different from that of the tobacco leaves and tobacco stems used as raw materials, resulting in the reconstituted tobacco leaves having taste defects such as heavy miscellaneous gas, strong irritation and unpleasant taste, which affects the use effect and addition amount of reconstituted tobacco leaves in cigarette products . The usual pract...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/04A24B3/12A24B3/14C12R1/07
CPCA24B3/12A24B3/14C12P1/04C12N1/205C12R2001/07
Inventor 魏敏陈义坤李冉罗诚浩宋旭艳潘曦
Owner HUBEI CHINA TOBACCO IND
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