Method for preparing semen armeniacae amarae extract for cigarette by immobilized lactic acid bacteria

A technology of bitter almonds and lactic acid bacteria, applied in the direction of microorganism-based methods, biochemical equipment and methods, fixed on/in organic carriers, etc., to achieve the effect of improving aroma, increasing body fluid sensation, and reducing irritation

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 bitter almond ex

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  • Method for preparing semen armeniacae amarae extract for cigarette by immobilized lactic acid bacteria

Examples

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Effect test

Embodiment 1

[0022] Embodiment 1, a kind of method that immobilized lactic acid bacteria prepares bitter almond extract for smoking comprises the following steps:

[0023] (1) Add 5 times of water by weight to bitter almonds, soak for 24 hours, reflux and extract twice at 100°C, each extraction time is 5 hours, cool to room temperature after extraction, and filter to obtain the extract, combine the two Extracting solution for the second time, bitter almond extract A is obtained, and the conditions of twice extraction are exactly the same;

[0024] (2) Mix the bitter almond 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 5 rpm, and then place it in 4 ℃ in the freezer for 7 days;

[0025] (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 ...

Embodiment 2

[0028]Embodiment 2, a kind of immobilized lactic acid bacteria prepares the method for tobacco bitter almond extract, comprises the following steps:

[0029] (1) Take bitter almond flowers, add 8 times its weight in water, soak for 12 hours, then reflux extraction at 95°C for 3 times, each extraction time is 8 hours, cool to room temperature after extraction, and filter to obtain the extract, Combine three extracts to obtain Bitter Almond Extract A; the conditions for three extractions are exactly the same;

[0030] (2) Mix bitter almond 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 3 days at a temperature of 33°C and a stirring speed of 4rpm, Then put it in a freezer at 4°C for 12 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 vacuum degre...

Embodiment 3

[0034] Embodiment 3, a kind of immobilized lactic acid bacteria prepares the method for tobacco bitter almond extract, comprises the following steps:

[0035] (1) Take bitter almonds, add 5 times its weight in water, soak for 18 hours, then reflux and extract at 98°C for 3 times, each extraction time is 7 hours, cool to room temperature after extraction, and filter to obtain the extract, Merge three extracts to obtain bitter almond extract A; the three extraction conditions are exactly the same;

[0036] (2) Mix bitter almond extract A with the PVA-SA immobilized lactic acid bacteria pellets prepared by the above method according to a mass ratio of 10:1, and ferment for 5 days at a temperature of 36° C. and a stirring speed of 2 rpm;

[0037] (3) Filtrating the fermented liquid after step (2) fermentation to obtain a clarified fermented liquid, and freeze-drying the fermented liquid, the thickness of the feed liquid is 1-2 cm, the vacuum degree is 10 Pa, and the drying time is...

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Abstract

The invention provides a method for preparing a semen armeniacae amarae extract for cigarette by immobilized lactic acid bacteria. The preparation method comprises the following steps: (1) repeatedly performing aqueous extraction on semen armeniacae amarae at 95-100 DEG C and mixing extracting solutions, thereby acquiring a semen armeniacae amarae extract A; (2) inoculating 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 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 semen armeniacae amarae 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 semen armeniacae amarae extract. The semen armeniacae amarae extract added into cigarette has the functions of adding typical fragrance of semen armeniacae amarae and acid fragrance, promoting the cigarette fragrance quality, enhancing the cigarette fragrance inducing property, enhancing smoke saliva-generating feel, softening and fining smoke, relieving irritation, promoting throat comfort and covering miscellaneous gases.

Description

technical field [0001] The invention relates to the field of tobacco additives, in particular to a preparation method for preparing tobacco bitter almond 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 imm...

Claims

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Application Information

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IPC IPC(8): C12P1/04C12N11/10C12N11/08C11B9/00C12R1/25
CPCC11B9/00C12N11/08C12N11/10C12P1/04C12N1/205C12R2001/25
Inventor 庞登红潘妮易建云张磊王珊
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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