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Method for preparing momordica grosvenori spice by means of biological aroma-producing, and application of momordica grosvenori spice

A technology of Luo Han Guo and biological production, which is applied in the field of biological aroma production of Luo Han Guo spices, can solve the problems of unclean aftertaste, strong irritation, heavy miscellaneous gas, etc., achieve the effect of improving aroma quality, mild process conditions, and reducing irritating components

Inactive Publication Date: 2017-07-07
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the prior art, the aroma-producing bacterium Raoultella phytogenes is used to ferment the extract of Luo Han Guo, transform and degrade macromolecular substances, generate small molecular aroma substances, enrich the aroma, reduce the irritating components of the Luo Han Guo extract, and improve the aroma quality; in cigarettes It can be used in medium-sized cigarettes to harmonize with the smoke, reduce the irritation of the smoke, enrich the fragrance of the cigarette, sweeten the smoke, improve the quality of the fragrance of the cigarette, highlight the style characteristics of the cigarettes of the Yellow Crane Tower brand, and overcome the large irritation and miscellaneous application of the Luo Han Guo extract in cigarettes. The defects of heavy gas and dirty aftertaste have not been reported yet

Method used

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  • Method for preparing momordica grosvenori spice by means of biological aroma-producing, and application of momordica grosvenori spice
  • Method for preparing momordica grosvenori spice by means of biological aroma-producing, and application of momordica grosvenori spice
  • Method for preparing momordica grosvenori spice by means of biological aroma-producing, and application of momordica grosvenori spice

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Experimental program
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Effect test

Embodiment 1

[0022] A kind of method that bio-production fragrance prepares Luo Han Guo flavor, comprises the following steps:

[0023] (1) Preparation of Luo Han Guo extract: Mix Luo Han Guo and water evenly at a weight ratio of 1:25, reflux extraction at 90°C for 2 times, each time for 3 hours, suction filter, and combine the filtrates to obtain the Luo Han Guo extract;

[0024] (2) Strain activation: Inoculate Raoultella planticola VP4-4 on a solid slant medium, and after static cultivation at 28°C for 32 hours, the activated strain was obtained, and placed in a refrigerator at 4°C;

[0025] (3) Preparation of seed culture solution: Inoculate the slant culture obtained in step 2) into the seed medium, vibrate and culture at 28°C and 100 r / min for 30 hours, and transfer twice continuously to obtain the seed culture solution;

[0026] (4) Microbial fermentation of Luo Han Guo extract: the seed culture liquid of above-mentioned step (3), inoculate in the Luo Han Guo extract of above-mentio...

Embodiment 2

[0031] A kind of method that bio-production fragrance prepares Luo Han Guo flavor, comprises the following steps:

[0032] (1) Preparation of Luo Han Guo extract: mix Luo Han Guo and water evenly at a weight ratio of 1:30, reflux extraction at 94°C for 3 times, each time for 3 hours, suction filter, and combine the filtrates to obtain the Luo Han Guo extract;

[0033] (2) Strain activation: Inoculate Raoultella planticola VP4-4 on a solid slant medium, and culture it at 32°C for 48 hours to obtain activated strains, and place it in a refrigerator at 4°C;

[0034] (3) Preparation of seed culture solution: inoculate the slant culture obtained in step 2) into the seed medium, vibrate and culture at 32°C and 110 r / min for 36 hours, and transfer continuously for 3 times to obtain the seed culture solution;

[0035] (4) Microbial fermentation of Momordica grosvenori extract: the seed culture solution of the above-mentioned step (3) is inoculated into the monk fruit extract of the ab...

Embodiment 3

[0039] Embodiment 3 A kind of method that bio-production fragrance prepares Luo Han Guo spice, comprises the following steps:

[0040](1) Preparation of Luo Han Guo extract: Mix Luo Han Guo and water evenly at a weight ratio of 1:40, reflux extraction at 97°C for 2 times, each time for 3 hours, suction filter, and combine the filtrates to obtain the Luo Han Guo extract;

[0041] (2) Activation of strains: Inoculate Raoultella planticola VP4-4 on a solid slant medium, and culture at 38°C for 72 hours to obtain activated strains, and place them in a refrigerator at 4°C;

[0042] (3) Preparation of seed culture solution: Inoculate the slant culture obtained in step 2) into the seed medium, vibrate and culture at 38°C and 120r / min for 72h, and transfer twice continuously to obtain the seed culture solution;

[0043] (4) Microbial fermentation of Momordica grosvenori extract: the seed culture solution of the above-mentioned step (3) is inoculated into the monk fruit extract of the ...

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Abstract

The invention provides a method for preparing momordica grosvenori spice by means of biological aroma-producing, and application of the momordica grosvenori spice. The method comprises the steps of firstly, extracting effective components of momordica grosvenori by carrying out water solution reflux on the momordica grosvenori; then, carrying out fermentation by using an aroma-producing strain-Raoultella planticola VP4-4 under the condition that momordica grosvenori extract is taken as substrate, and degrading and converting the macromolecular substances in the momordica grosvenori extract so as to generate micromolecular aroma substances, reduce stimulating components, enrich the aroma and improve aroma quality; when being applied to cigarettes, the momordica grosvenori spice is harmonious with smoke, reduces the smoke irritation, enriches cigarette fragrance, enables the smoke to be sweet, improves cigarette fragrance quality and highlights the style characteristics of Yellow Crane Tower brand cigarettes; the method provided by the invention overcomes the defects that the momordica grosvenori extract is high in irritation, thick in offensive odor and not clear in aftertaste.

Description

technical field [0001] The invention relates to the technical field of flavors for tobacco, in particular to a method for preparing monk fruit flavors through biological aroma production and its application. Background technique [0002] In tobacco products, it is necessary to ensure the sensory quality of smoke, including comprehensive indicators such as aroma, concentration, irritation, miscellaneous gas, aftertaste, etc., and to ensure the low harmfulness of cigarettes. Adding natural functional tobacco flavors to tobacco can reduce harm and compensate for aroma, and can also meet consumers' demand for natural products. The natural additives for tobacco are usually the crude extracts of plants extracted by water or alcohol, which have disadvantages such as heavy miscellaneous gas, strong irritation and unpleasant taste. [0003] Luo Han Guo (Latin scientific name Siraitia grosvenorii, English name fructus momordicae) is the fruit of the genus Momordica cucurbitaceae. It ...

Claims

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Application Information

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IPC IPC(8): C12P1/04A24B3/12C12R1/01
CPCC12P1/04A24B3/12
Inventor 罗诚浩戚新平陈义坤魏敏陈国平宋旭艳李冉刘华臣刘冰柯炜昌
Owner HUBEI CHINA TOBACCO IND
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