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Method for preparing rose extract for cigarette by immobilized saccharomycetes

A technology of rose extract and yeast, which is applied in the field of preparation of rose extract for tobacco, to achieve the effects of good aroma permeability, easy solid-liquid separation, and rich smoke aroma

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

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Problems solved by technology

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

Method used

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  • Method for preparing rose extract for cigarette by immobilized saccharomycetes

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of method that immobilized yeast prepares rose flower extract for smoking comprises the following steps:

[0024] (1) Take roses, add water 3 times its weight, reflux extraction at 50°C for 2 times, each extraction time is 2 hours, cool to room temperature after extraction, and filter to obtain the extract, combine the two extracts , to obtain rose flower extract A, the conditions of the two extractions are exactly the same;

[0025] (2) Mix the rose flower extract A prepared in step (1) with the immobilized yeast pellets prepared by the above method according to the mass ratio of 5:1, and ferment for 4 days at a temperature of 20°C and a stirring speed of 5 rpm , and then stored in a freezer at 4°C for 8 days;

[0026] (3) filtering the fermented liquid after step (2) fermentation to obtain a clarified fermented liquid, and freeze-drying the filtered fermented liquid, the thickness of the freeze-dried material liquid is 1-2 cm, the vacuum degree i...

Embodiment 2

[0030] Embodiment 2, a method for preparing tobacco rose extract by immobilized yeast, comprising the following steps:

[0031] (1) Take roses, add water 5 times its weight, reflux extraction at 60°C for 2 times, each extraction time is 2.5 hours, cool to room temperature after extraction, and filter to obtain the extract, combine the two extracts , to obtain rose flower extract A, the conditions of the two extractions are exactly the same;

[0032] (2) Mix the rose flower extract A prepared in step (1) with the immobilized yeast pellets prepared by the above method at a mass ratio of 7:1, and ferment for 3 days at a temperature of 23°C and a stirring speed of 4rpm , and then stored in a 4°C freezer for 12 days;

[0033] (3) filtering the fermented liquid after fermentation in step (2) to obtain a clarified fermented liquid, and freeze-drying the filtered fermented liquid, the thickness of the feed liquid is 1-2 cm, the vacuum degree is 10 Pa, and the drying time is 8 hours; ...

Embodiment 3

[0037] Embodiment 3, a kind of immobilized yeast prepares the method for tobacco rose extract, comprises the following steps:

[0038] (1) Take the rose flower, add water 8 times its weight, reflux extraction at 65°C for 3 times, each extraction time is 3 hours, cool to room temperature after extraction, and filter to obtain the extract, combine the three extracts, Obtain rose flower extract A, the conditions of three extractions are exactly the same;

[0039] (2) Mix the rose flower extract A prepared in step (1) with the immobilized yeast pellets prepared by the above method at a mass ratio of 10:1, and ferment for 2 days at a temperature of 25°C and a stirring speed of 1 rpm , and then stored in a 4°C freezer for 7 days;

[0040] (4) filtering the fermented liquid after fermentation in step (3) to obtain a clarified fermented liquid, and freeze-drying the filtered fermented liquid, the thickness of the feed liquid is 1-2 cm, the vacuum degree is 10 Pa, and the drying time ...

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Abstract

The invention provides a method for preparing a rose extract for cigarette by immobilized saccharomycetes. The method comprises the following steps: (1) adding water into rose, repeatedly performing microwave extraction and mixing extracting solutions, thereby acquiring a rose extract A; (2) inoculating saccharomycetes into a bouillon culture medium, culturing and centrifuging, rose 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 CaCl2 and a saturated Na2SO4 solution, thereby acquiring immobilized lactobacillus beads; (3) mixing the rose extract A with the immobilized lactobacillus beads and then fermenting, filtering so as to acquire clear fermentation liquor, and performing freeze drying, alcohol precipitation, filtering, concentration and molecular distillation in turn, thereby acquiring a light component, namely the rose extract. The rose extract added into cigarette has rich cigarette flavor, more obvious sweet fragrance and cigarette flavor and better cigarette flavor inducing property.

Description

technical field [0001] The invention relates to the field of tobacco additives, in particular to a method for preparing tobacco rose extracts 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 biotech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N11/10C12N11/08C12N11/04C12P1/02A24B3/12C12R1/865
CPCA24B3/12C12N11/04C12N11/08C12N11/10C12P1/02C12N1/185C12R2001/865
Inventor 庞登红尹团章喻世涛易建云潘妮
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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