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Preparation method for fermented tobacco blackberry extract flavor enhancement component

A fermentation type, blackberry technology, applied in the direction of tobacco, application, treatment of tobacco, etc., can solve problems such as application restrictions, and achieve the effects of low cost, soft smoke, and easy control of product quality

Inactive Publication Date: 2016-12-07
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application of artificially synthesized tobacco flavors and fragrances has been restricted due to debates about their safety.
However, at present, there are few studies on the application of blackberry extract in tobacco products. Fermented blackberry extract is processed with macroporous resin to prepare flavoring components, which are applied to cigarettes, and there is no report

Method used

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  • Preparation method for fermented tobacco blackberry extract flavor enhancement component
  • Preparation method for fermented tobacco blackberry extract flavor enhancement component

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) adding sterile water to the acid-reduced yeast to prepare a 0.5% acid-reduced yeast solution by weight, for subsequent use;

[0021] (2) Fresh blackberries are cleaned, drained, and after beating, filter with gauze to obtain blackberry juice;

[0022] (3) Add the glucose of blackberry juice quality 2%% and the sodium chloride of 0.3%% in the blackberry juice, and inoculate the acid-reducing yeast solution described in step 1 of blackberry juice quality 0.5%%, be 50rpm at stirring speed, ventilate The amount is 1wm, and the fermentation temperature is 20°C and fermented for 5 days to obtain a fermented liquid;

[0023] (4) After filtering the fermented liquid obtained in step (2), take the clarified liquid, add 4 times the weight of 95% ethanol to carry out alcohol precipitation treatment, filter, concentrate to a relative density of 1.20, and obtain fermented blackberry extract;

[0024] (5) Add its activated macroporous resin of 4 times the weight and ultrapure wa...

Embodiment 2

[0028] (1) adding sterile water to the acid-reduced yeast to prepare a 1.0% acid-reduced yeast solution for subsequent use;

[0029] (2) Fresh blackberries are cleaned, drained, and after beating, filter with gauze to obtain blackberry juice;

[0030] (3) Add 3.5% glucose and 0.6% sodium chloride of blackberry juice quality in the blackberry juice, and inoculate 1.5% of the acid-reducing yeast solution described in step 1, and the stirring speed is 80rpm, and the ventilation is 0.7wm, and ferment Fermentation at 20°C for 8 days;

[0031] (4) Filtrate the fermented liquid obtained after fermentation, take the clarified liquid, add 5 times the weight of 95% ethanol to carry out alcohol precipitation treatment, filter, concentrate to a relative density of 1.35, and obtain fermented blackberry extract;

[0032] (5) Add 5 times the weight of activated macroporous resin and 20 times the weight of ultrapure water to the blackberry extract, fully stir for 30 minutes, settle naturally...

Embodiment 3

[0036] (1) adding sterile water to the acid-reduced yeast to prepare a 0.7% acid-reduced yeast solution for subsequent use;

[0037] (2) Fresh blackberries are cleaned, drained, and after beating, filter with gauze to obtain blackberry juice;

[0038] (3) Add the glucose of blackberry juice quality 2.0% and the sodium chloride of 0.4% in the blackberry juice, and inoculate the yeast solution described in step 1 of 0.5%, be 100rpm in stirring speed, ventilation is 0.5wm, fermentation temperature is Ferment at 23°C for 10 days;

[0039] (4) Filtrate the fermented liquid obtained after fermentation, take the clarified liquid, add 3 times the weight of 95% ethanol to carry out alcohol precipitation treatment, filter, concentrate to a relative density of 1.24, and obtain fermented blackberry extract;

[0040] (5) Add 3 times the weight of activated macroporous resin and 15 times the weight of ultrapure water to the blackberry extract, fully stir for 30 minutes, settle naturally fo...

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Abstract

The invention provides a preparation method for a fermented tobacco blackberry extract flavor enhancement component. Fermented tobacco extract with fruit sweet flavor is produced from sugar-rich blackberries taken as a raw material by virtue of a microbial fermentation technology, and a flavor enhancement component in the fermented tobacco extract is adsorbed and desorbed by virtue of microporous resin, and has the effects of enriching tobacco flavor, enhancing the sweet flavor, making tobacco smell mellow, improving sweetness in the oral cavity, improving the mouth-feel and reducing residues in cigarettes. According to the preparation method, the tobacco extract flavor enhancement component is obtained by virtue of the microbial fermentation technology and static adsorption treatment of the microporous resin, so that a means for economically, efficiently and directionally producing a natural tobacco flavor can be provided.

Description

technical field [0001] The invention belongs to the technical field of flavors for tobacco, and in particular relates to a method for preparing flavoring components of fermented blackberry extract for tobacco. Background technique [0002] In tobacco products, the aroma and taste of tobacco are very important. Adding spices is a key link in the cigarette process, and it is also one of the effective means to improve the product style and improve the quality of cigarette aroma. It can provide consumers with some aroma and Cigarette products with satisfying taste. At present, the production of tobacco essence and spices in the world is mainly artificial synthesis and extraction from natural animals and plants. The application of artificially synthesized tobacco flavors and fragrances has been limited due to debates about their safety. With the trend of human returning to nature, people have an increasing demand for safe tobacco flavors and flavors. Natural flavors and flavors...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/20
CPCC11B9/00A24B15/20
Inventor 刘吟谭烨吴昭彭建
Owner HUBEI CHINA TOBACCO IND
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