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Method for preparing ananas comosus extract for cigarettes by use of immobilized saccharomyces cerevisiae

A technology of yeast and extract, which is applied in the field of preparation of pineapple extract for tobacco, to achieve the effects of reducing irritation, easy solid-liquid separation, and enriching the aroma of cigarettes

Inactive Publication Date: 2017-07-18
WUHAN HUANGHELOU FLAVOR & SPICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the preparation of tobacco pineapple extract by using microorganism immobilization technology

Method used

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  • Method for preparing ananas comosus extract for cigarettes by use of immobilized saccharomyces cerevisiae

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Take fresh pineapple, remove the peel, squeeze the juice, sterilize at 121°C for 20 minutes, cool, and filter to obtain pineapple juice;

[0021] (2) Saccharomyces bacterium suspension preparation: inoculate saccharomycete in broth culture medium, the specific formula of broth culture medium is (per liter): peptone 10g, beef extract powder 3g, sodium chloride 5g, final pH7. 3±0.1, cultured for 48 hours at a temperature of 37°C and a stirring speed of 50 rpm, took the culture solution and centrifuged at 8000 rpm, and the wet cells after centrifugation were used for later use;

[0022] (3) Sodium alginate-CaCl of yeast 2 Immobilization: Prepare a sodium alginate solution with a mass fraction of 4%, and then add 3% of its volume of the yeast wet cell prepared in the step (2) to prepare a mixed solution, and use a peristaltic pump to pass through a 1mm aperture Add the prepared mixture dropwise to the CaCl with a mass fraction of 3% 2 solution, into balls, and the CaC...

Embodiment 2

[0026] (1) Take fresh pineapple, remove the peel, squeeze the juice, sterilize at 121°C for 20 minutes, cool, and filter to obtain pineapple juice;

[0027] (2) Saccharomyces bacterium suspension preparation: inoculate saccharomycete in broth culture medium, the specific formula of broth culture medium is (per liter): peptone 10g, beef extract powder 3g, sodium chloride 5g, final pH7. 3±0.1, cultured for 48 hours at a temperature of 37°C and a stirring speed of 50 rpm, took the culture solution and centrifuged at 8000 rpm, and the wet cells after centrifugation were used for later use;

[0028] (3) Sodium alginate-CaCl of yeast 2 Immobilization: Prepare a sodium alginate solution with a mass fraction of 5%, then add 4% of its volume of the yeast wet cell prepared in the step (2), prepare a mixed solution, and use a peristaltic pump to pass through a 3mm aperture Add the prepared mixture dropwise to the CaCl with a mass fraction of 4% 2 solution, into balls, and the CaCl 2 T...

Embodiment 3

[0032] (1) Take fresh pineapple, remove the core, squeeze the juice, sterilize at 121°C for 20 minutes, cool, and filter to obtain pineapple juice;

[0033] (2) Saccharomyces bacterium suspension preparation: inoculate saccharomycete in broth culture medium, the specific formula of broth culture medium is (per liter): peptone 10g, beef extract powder 3g, sodium chloride 5g, final pH7. 3±0.1, cultured for 48 hours at a temperature of 37°C and a stirring speed of 50 rpm, took the culture solution and centrifuged at 8000 rpm, and the wet cells after centrifugation were used for later use;

[0034] (3) Sodium alginate-CaCl of yeast 2Immobilization: Prepare a sodium alginate solution with a mass fraction of 5%, then add 5% of its volume of the yeast wet cell prepared in the step (2), prepare a mixed solution, and use a peristaltic pump to pass through a 4mm aperture Add the prepared mixed solution drop by drop to the CaCl with a mass fraction of 6%. 2 solution, into balls, and th...

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Abstract

The invention provides a method for preparing an ananas comosus extract for cigarettes by use of immobilized saccharomyces cerevisiae. The method comprises steps as follows: (1) fresh ananas comosus is taken and juiced; (2) a saccharomyces cerevisiae suspension is prepared; (3) the saccharomyces cerevisiae is immobilized through sodium alginate-CaCl2; (4) the immobilized saccharomyces cerevisiae and ananas comosus juice are subjected to a fermentation reaction; (5) a fermented broth is filtered, a clarified fermented broth is obtained, and the ananas comosus extract is obtained after alcohol precipitation and concentration under reduced pressure. The ananas comosus is taken as a raw material, the ananas comosus juice is fermented by use of the immobilized saccharomyces cerevisiae, the high-quality ananas comosus extract for the cigarettes is obtained and has functions of enriching and volatilizing cigarette aroma, increasing sweet fruit note, promoting saliva secretion, enabling cigarette smoke to be soft and fine, relieving irritation to the throat and the like in cigarettes.

Description

technical field [0001] The invention relates to the field of tobacco additives, in particular to a method for preparing tobacco pineapple extract by using immobilized yeast. Background technique [0002] Flavoring is a key link in the cigarette process, and it is one of the effective means to improve the determinant of product style and improve the quality of cigarette aroma. At present, flavors and fragrances for tobacco are mainly prepared through extraction and chemical synthesis of natural animals and plants. Due to limited natural plant resources and harsh conditions for chemical synthesis. With the development of biotechnology, in recent years, the use of microbial fermentation to prepare tobacco flavor raw materials provides an economical and efficient way for the production of tobacco flavor raw materials, and develops some new types of tobacco flavor raw materials that cannot be produced by traditional methods. [0003] Microbial immobilization technology is a bio...

Claims

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Application Information

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IPC IPC(8): A24B15/24A24B3/12
CPCA24B15/24A24B3/12
Inventor 庞登红喻世涛尹团章黄龙潘妮
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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