Method for preparing arabian jasmine flower extract for cigarette by immobilized saccharomycetes

The technology of jasmine flower extract and yeast is applied in the field of preparing jasmine flower extract for tobacco, and achieves the effects of enriching tobacco fragrance, easy solid-liquid separation, and comfortable aftertaste in the mouth

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 jasmine extract by using microorganism immobilization technology

Method used

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  • Method for preparing arabian jasmine flower extract for cigarette by immobilized saccharomycetes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0024] (1) Take jasmine flower, add water 5 times its weight, and extract by microwave three times at 65°C, each extraction time is 3 hours, cool to room temperature after extraction, and filter to obtain the extract, combine multiple extracts, Obtain jasmine flower extract A; The conditions of three extractions are exactly the same;

[0025] (2) Mix the jasmine extract A prepared in step (1) with the immobilized yeast pellets prepared in step (3) at a mass ratio of 10:1, at a temperature of 25°C and a stirring speed of 5rpm Ferment for 5 days, then store in a 4°C freezer for 14 days;

[0026] (3) Filter the fermented liquid after fermentation in step (2) to obtain clarified fermented liquid, then carry out freeze-drying process to the fermented liquid after filtering, the feed liquid thickness of freeze-drying is 1~2 centimeters, and vacuu...

Embodiment 2

[0030] Embodiment 2, a kind of immobilized yeast prepares the method for tobacco jasmine flower extract, comprises the following steps:

[0031] (1) Take jasmine flower, add water 4 times its weight, and extract it by microwave three times at 60°C, each extraction time is 2.5 hours, cool to room temperature after extraction, and filter to obtain the extract, combine multiple extracts, Obtain jasmine flower extract A; The conditions of two extractions are exactly the same;

[0032] (2) Mix the jasmine flower extract A prepared in step (1) with the immobilized yeast pellets prepared in step (3) at a mass ratio of 8:1, at a temperature of 20°C and a stirring speed of 3rpm Ferment for 4 days, then store in a refrigerator at 4°C for 10 days.

[0033] (3) Filter the fermented liquid after fermentation in step (2) to obtain clarified fermented liquid, then carry out freeze-drying process to the fermented liquid after filtering, the feed liquid thickness of freeze-drying is 1~2 centi...

Embodiment 3

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

[0038] (1) Take jasmine flower, add water 3 times its weight, and extract twice by microwave at 50°C, each extraction time is 2 hours, cool to room temperature after extraction, and filter to obtain the extract, combine multiple extracts, Obtain jasmine flower extract A; The conditions of two extractions are exactly the same;

[0039] (2) Mix the jasmine flower extract A prepared in step (1) with the immobilized yeast pellets prepared in step (3) at a mass ratio of 5:1, at a temperature of 15°C and a stirring speed of 1rpm Ferment for 3 days, then store in a 4°C freezer for 7 days.

[0040] (3) Filter the fermented liquid after fermentation in step (2) to obtain clarified fermented liquid, then carry out freeze-drying process to the fermented liquid after filtering, the feed liquid thickness of freeze-drying is 1~2 centimeters, and vacuum d...

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PUM

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Abstract

The invention provides a method for preparing an arabian jasmine flower extract for cigarette by immobilized saccharomycetes. The method comprises the following steps: (1) adding water into arabian jasmine flower, repeatedly performing microwave extraction and mixing extracting solutions, thereby acquiring an arabian jasmine flower extract A; (2) inoculating saccharomycetes 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 CaCl2 and a saturated Na2SO4 solution, thereby acquiring immobilized lactobacillus beads; (3) mixing the arabian jasmine flower 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 arabian jasmine flower extract. The arabian jasmine flower extract added into cigarette has the functions of enriching cigarette flavor, increasing the characteristic arabian jasmine flower fragrance and achieving more obvious sweet fragrance and better cigarette flavor inducing property.

Description

technical field [0001] The invention relates to the field of tobacco additives, in particular to a preparation method of using immobilized yeast to prepare tobacco jasmine flower extract. 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 techn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12N11/10C12N11/08A24B3/12A24B15/24C12R1/865
CPCA24B3/12A24B15/24C12N11/08C12N11/10C12P1/02C12N1/185C12R2001/865
Inventor 庞登红黄龙潘妮易建云张辉
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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