Preparation method of fermented parochetus communis perfumes for cigarettes

A gorse tobacco, fermented technology, applied in the field of preparation of fermented gorse tobacco spices, to achieve the effects of increasing aroma and aftertaste, reducing miscellaneous gas and irritation, and cleaning the mouth

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

However, in the prior art, there is no report on the method of using gorse as a raw material to produce special flavors for tobacco using bio-enzyme and microbial composite fermentation technology

Method used

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  • Preparation method of fermented parochetus communis perfumes for cigarettes
  • Preparation method of fermented parochetus communis perfumes for cigarettes
  • Preparation method of fermented parochetus communis perfumes for cigarettes

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1: the preparation method of described a kind of fermented gorse tobacco spices is characterized in that concrete steps are as follows:

[0024](1) Weigh 100g of gorse, put it into a 500ml Erlenmeyer flask, add water according to the ratio of raw materials and water 1:2, sterilize at 121°C for 5-10min, cool to room temperature, adjust the pH value to 4.5-7.0 , add 1% cellulase and 1% glucoamylase of the weight of gorse, react for 4 hours at a temperature of 50°C and a constant temperature shaker with a rotating speed of 100-200r / min, and then adjust the pH value to 3.0-6.0. React for 2 hours in a constant temperature shaker at 40°C with a rotation speed of 100-200r / min;

[0025] (2) add 3% glucose of gorse enzymolysis solution weight in above-mentioned gorse enzymolysis solution, 0.5% ammonium sulfate, 0.3% magnesium sulfate heptahydrate, 0.5% sodium chloride, 0.1% ferrous sulfate heptahydrate , sterilized at 115°C for 5-15 minutes;

[0026] (3) Inoculate t...

Embodiment 2

[0028] Embodiment 2: the preparation method of described a kind of fermented gorse tobacco spices is characterized in that concrete steps are as follows:

[0029] (1) Weigh 100g of gorse, put it into a 500ml Erlenmeyer flask, add water according to the ratio of raw materials and water 1:1, sterilize at 121°C for 8min, cool to room temperature, adjust the pH value to 4.5-7.0, add 1.5% cellulase and 0.5% glucoamylase based on the weight of gorse, reacted in a constant temperature shaker with a temperature of 60°C and a rotation speed of 100-200r / min for 2h, then adjusted the pH value to 3.0-6.0, , react in a constant temperature shaker with a rotation speed of 100-200r / min for 3h;

[0030] (2) add 5% glucose in the gorse hydrolyzate in step (1), 0.8% ammonium sulfate, 0.5% magnesium sulfate heptahydrate, 0.3% sodium chloride, 0.12% ferrous sulfate heptahydrate, at 115 Sterilize at ℃ for 10 minutes;

[0031] (3) Inoculate the activated strain into the pretreated enzymolysis sol...

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PUM

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Abstract

The invention provides a preparation method of fermented parochetus communis perfumes for cigarettes. The preparation method comprises the following steps: collecting parochetus communis, adding water, sterilizing the parochetus communis at a high temperature, cooling, adjusting a pH value, adding cellulose and glucoamylase, performing the enzymatic hydrolysis in a constant-temperature table concentrator at the temperature of 40 to 60 DEG C, then adding glucose, ammonium sulfate, magnesium sulfate heptahydrate, sodium chloride and iron sulfate heptahydrate into an emzymatic hydrolysis solution, sterilizing at a high temperature, adding activated plant lactobacillus, rhizopus javanicus and candida kruse, fermenting, then adding water into a fermented product, heating, refluxing, extracting, filtering, collecting filtrate, decompressing and concentrating to obtain paste, thus obtaining the parochetus communis perfumes for the cigarettes. The perfumes for the cigarettes prepared by the method comprises various perfume compounds for tobaccos such as alcohols, aldehydes, ketone, acids, esters, phenols, and furans; and when the fermented perfumes are added into the cigarettes, offensive odor and irritation in the cigarettes can be reduced, the smoke gas is pure and mild, the fragrance of the cigarette is increased, and the remaining smell of the cigarette is relatively comfortable.

Description

technical field [0001] The invention provides a preparation method of flavoring for tobacco, in particular a method for preparing fermented gorse flavoring for tobacco. Background technique [0002] Gorse flower (Parochetus communis), also known as golden peacock, golden magpie flower, sun sparrow flower, blood grass (Yunnan), a blood, etc., belongs to the genus Caragana chinensisi Turcz.ex Maxim )plant. It is mainly distributed in Sichuan, Yunnan, Tibet, India, Nepal, Bhutan, Sri Lanka, Myanmar, Thailand, Malaysia and eastern Africa. It grows in hillsides and bushes at an altitude of 1500-2000m. It is a medicinal and edible plant whose root bark and flowers can be used as medicine. It has been included in "National Compilation of Chinese Herbal Medicine", "Dictionary of Chinese Medicine", "Southern Yunnan Materia Medica" and "Yunnan Natural Medicine Illustrated Book". Gorse contains protein, fat, carbohydrates, multivitamins, multiminerals and other ingredients. Its natu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P39/00C12P1/04C12P1/02C11B9/00C12R1/25C12R1/845C12R1/72
CPCC12P39/00C11B9/00C12P1/02C12P1/04
Inventor 吕品陈胜蹇顺华黄晓伟孙炜炜
Owner HUBEI CHINA TOBACCO IND
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