Production method and application of fermented fructus crataegi flavor

The technology of spice and hawthorn is applied in the field of preparation of fermented hawthorn spice to achieve the effects of high product yield, improved quality and reduced irritation

Inactive Publication Date: 2017-02-22
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, the hawthorn extract is used as a substrate, and the aroma-producing bacterium Bacillus methylotrophicus VJ4-1 is fermented to prepare fermented hawthorn flavor and its application in reconstituted tobacco leaves and wrappings to improve the taste and taste of reconstituted tobacco leaves. And make the appearance close to high-quality tobacco leaves, which has not been reported yet

Method used

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  • Production method and application of fermented fructus crataegi flavor
  • Production method and application of fermented fructus crataegi flavor
  • Production method and application of fermented fructus crataegi flavor

Examples

Experimental program
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Embodiment 1

[0034] A preparation method of fermented hawthorn spice, comprising the steps of:

[0035] 1) Mix hawthorn powder and water at a mass ratio of 1:20, extract at 60°C for 3 hours, filter with suction, repeat extraction of the filter residue twice, combine the filtrate, and sterilize;

[0036] 2) Strain activation: Bacillus methanolate VJ4-1 was activated and cultured to obtain Bacillus methanolate activation liquid; the strain activation conditions were: 25°C, pH 4.5, 100r / min shaking culture for 24 hours;

[0037] 3) Fermentation: Inoculate the activated bacterium liquid obtained in step 2) into the hawthorn combined filtrate in the above-mentioned step 1) by volume ratio 5% to form a fermented liquid. The canned amount of the above-mentioned fermented liquid is 20%. The culture conditions are the same as the activation culture conditions; the culture time is 2 days;

[0038] 4) The fermented liquid obtained in step 3) is concentrated under reduced pressure to a relative densi...

Embodiment 2

[0042] A preparation method of fermented hawthorn spice, comprising the steps of:

[0043] 1) Mix hawthorn powder and water at a mass ratio of 1:15, extract at 65°C for 4 hours, filter with suction, repeat extraction of the filter residue 3 times, combine the filtrate, and sterilize;

[0044] 2) Strain activation: Bacillus methanolate VJ4-1 was activated and cultured to obtain Bacillus methanolate activation solution; the strain activation conditions were: 30°C, pH5, 110r / min shaking culture for 48 hours;

[0045] 3) Fermentation: Inoculate 10% of the activated bacterial liquid obtained in step 2) into the hawthorn combined filtrate in the above step 1) by volume to form a fermented liquid. The canned amount of the above-mentioned fermented liquid is 30%. The culture conditions are the same as the activation culture conditions; the culture time is 3 days;

[0046] 4) The fermented liquid obtained in step 3) is concentrated under reduced pressure to a relative density of 1.2-1...

Embodiment 3

[0049] A preparation method of fermented hawthorn spice, comprising the steps of:

[0050] 1) Mix hawthorn powder and water at a mass ratio of 1:40, extract at 70°C for 5 hours, filter with suction, repeat extraction of the filter residue 3 times, combine the filtrate, and sterilize;

[0051] 2) Strain activation: Bacillus methanolate VJ4-1 was activated and cultured to obtain the Bacillus methanolate activation solution; the strain activation conditions were: 35°C, pH 6, 130r / min shaking culture for 72 hours;

[0052] 3) Fermentation: Inoculate 20% of the activated bacterial liquid obtained in step 2) into the hawthorn combined filtrate in the above-mentioned step 1) by volume to form a fermented liquid. The canned amount of the above-mentioned fermented liquid is 40%. The culture conditions are the same as the activation culture conditions; the culture time is 5 days;

[0053] 4) The fermented liquid obtained in step 3) is concentrated under reduced pressure to a relative d...

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Abstract

The invention provides a production method of fermented fructus crataegi flavor. The production method includes the steps of firstly, mixing fructus crataegi powder with water according to mass ratio of 1:(10-40), extracting at 60-75 DEG C for 3-5 hours, performing suction filtration, repeatedly extracting filter residues for 2-3 times, combining filtrate, and sterilizing; secondly, performing activated culture on Bacillus methylotrophicus J4-1 to obtain Bacillus methylotrophicus activated liquid; thirdly, fermenting, to be more specific, inoculating the Bacillus methylotrophicus activated liquid into the combined fructus crataegi filtrate obtained in the first step according to the volume ratio of 5-20% to form fermentation broth; fourthly, performing vacuum concentration on the fermentation broth obtained in the third step at 55-65 DEG C until relative density is 1.2-1.3, performing precipitation on the concentrated fermentation broth and 95% ethanol according to the mass ratio of 1:(3-4) overnight, then performing suction filtration, and performing vacuum distillation on filtrate to remove solvent so as to obtain rufous extract, namely the fermented fructus crataegi flavor. The fermented fructus crataegi flavor can increase the fragrance of reconstituted tobacco, lower stimulation and reduce offensive odor.

Description

technical field [0001] The invention relates to the technical field of tobacco additives, in particular to a preparation method and application of fermented hawthorn spice. 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. Reconstituted tobacco leaves have flavor defects such as heavy miscellaneous gas, strong irritation and unpleasant taste, which affect the use effect and addition amount of reconstituted tobacco leaves in cigarette products. The usual practice in China is to use additives to improve. At present, the most used additives are tobacco and natural plant extracts. These extracts are generally obtained through water, alcohol extraction or molecular distillation. The degree of improvement in cigarette quality after adding Limited, there are still defects such as large irritation and a lot of miscellaneous gas. In order to make the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/04A24B3/14C12R1/07
CPCA24B3/12A24B3/14A24B15/12A24B15/303C11B9/022C11B9/025C11B9/027C12P1/04C12N1/205C12R2001/07
Inventor 魏敏李冉陈义坤高颂黄明
Owner HUBEI CHINA TOBACCO IND
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