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Method for preparing peach kernel extract for cigarette by immobilized lactic acid bacteria

A technology of lactic acid bacteria and extracts, which is applied in the field of preparation of peach kernel extracts for tobacco use, to achieve the effects of improving throat comfort, high efficiency, and increasing applicability

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 peach kernel extract by using microorganism immobilization technology

Method used

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  • Method for preparing peach kernel extract for cigarette by immobilized lactic acid bacteria

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of method that immobilized lactic acid bacteria prepares the peach kernel extract for tobacco use comprises the following steps:

[0023] (1) Add 2 times of water by weight to the peach kernel, soak for 12 hours, reflux and extract twice at 100°C, each extraction time is 6 hours, cool to room temperature after extraction, and filter to obtain the extract, combine the two Extracting solution for the second time, obtaining peach kernel extract A, the conditions of twice extraction are exactly the same;

[0024] (2) Mix the peach kernel extract A with the PVA-SA immobilized lactic acid bacteria pellets prepared by the above method according to the mass ratio of 5:1, ferment for 4 days at a temperature of 30°C and a stirring speed of 5rpm, and then place at 4°C Store in the freezer for 8 days;

[0025] (3) filter the fermented liquid after step (2) fermentation to obtain clarified fermented liquid, and freeze-dry the fermented liquid, the thickness of ...

Embodiment 2

[0028] Embodiment 2, a kind of method that immobilized lactic acid bacteria prepares the peach kernel extract for tobacco use comprises the following steps:

[0029](1) Take peach kernels, add 5 times its weight in water, soak for 16 hours, then reflux extraction at 98°C for 3 times, each extraction time is 8 hours, cool to room temperature after extraction, and filter to obtain the extract, combine Extracting liquid three times to obtain peach kernel extract A; the conditions of three extractions are exactly the same;

[0030] (2) Mix peach kernel extract A with the PVA-SA immobilized lactic acid bacteria pellets prepared in the above method according to the mass ratio of 8:1, and ferment for 5 days at a temperature of 35°C and a stirring speed of 3rpm, and then Store in a 4°C freezer for 9 days;

[0031] (3) filter the fermented liquid after step (2) to obtain clarified fermented liquid, and freeze-dry the fermented liquid, the thickness of the feed liquid is 1-2 cm, the va...

Embodiment 3

[0034] Embodiment 3, a kind of method that immobilized lactic acid bacteria prepares the peach kernel extract for tobacco use comprises the following steps:

[0035] (1) Take peach kernels, add 3 times its weight in water, soak for 24 hours, then reflux extraction at 95°C for 3 times, each extraction time is 6 hours, cool to room temperature after extraction, and filter to obtain the extract, combine Three times of extracting solution to obtain peach kernel extract A; three times of extraction conditions are exactly the same;

[0036] (2) Mix the peach kernel extract A with the PVA-SA immobilized lactic acid bacteria pellets prepared by the above method at a mass ratio of 10:1, ferment for 3 days at a temperature of 37°C and a stirring speed of 2rpm, and then place at 4°C Store in the freezer for 14 days;

[0037] (3) filtering the fermented liquid after fermentation in step (2) to obtain a clarified fermented liquid, and freeze-drying the fermented liquid, the thickness of t...

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Abstract

The invention provides a method for preparing a peach kernel extract for cigarette by immobilized lactic acid bacteria. The preparation method comprises the following steps: (1) repeatedly performing aqueous extraction on peach kernels at 95-100 DEG C and mixing extracting solutions, thereby acquiring a peach kernel extract A; (2) inoculating the lactic acid bacteria into a bouillon culture medium, culturing and centrifuging, thereby acquiring wet thallus, adding the wet thallus into a mixed solution of polyvinyl alcohol and sodium alga acid, and cross-linking with a saturated boric acid solution containing 1%-3% of CaCl2 and a saturated Na2SO4 solution, thereby acquiring PVA-SA immobilized lactic acid bacteria beads; (3) mixing the peach kernel extract A with the immobilized lactic acid bacteria beads at mass ratio of (5-10):1 and then fermenting, filtering so as to acquire clear fermentation liquor, adding alcoholic solution sediment, filtering to obtain supernate and concentrating the supernate, thereby acquiring the peach kernel extract. The peach kernel extract has the functions of enriching cigarette fragrance, adding sweet fragrance and acid fragrance, enhancing smoke saliva-generating feel, softening and fining smoke, relieving irritation and promoting throat comfort.

Description

technical field [0001] The invention relates to the field of tobacco additives, in particular to a preparation method for preparing tobacco peach kernel extract by using immobilized lactic acid bacteria. 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 immo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N11/10C12N11/08C12N11/04C12P1/04A24B3/12C12R1/25
CPCA24B3/12C12N11/04C12N11/08C12N11/10C12P1/04C12N1/205C12R2001/25
Inventor 庞登红黄龙潘妮易建云苏宏
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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