Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Lemon fermented cigarette perfume and preparation method and application thereof

A technology of lemon fermentation and tobacco flavor, applied in the field of tobacco flavor, can solve the problem of no Aspergillus tabin, and achieve the effects of soft and delicate smoke, comfortable taste and good aftertaste

Active Publication Date: 2017-08-15
CHINA TOBACCO GUANGXI IND
View PDF8 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are methods of using lemon as raw material to prepare fruit juice and fermented wine, but there is no flavoring for lemon cigarettes fermented by Aspergillus tabbingenus, and there is no application report of adding it to cigarette filter rods for cigarette flavoring

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Culture medium preparation: wash the lemons, dry them at room temperature, use a soybean milk machine to beat them separately, add 10% sucrose to the lemon pulp, and prepare the culture medium;

[0025] 2. Medium sterilization: sterilize the medium at 120°C for 20 minutes and cool down;

[0026] 3. Inoculation: under sterile conditions, inoculate the culture medium with the bacterial strain Aspergillus tubingensis GYC501, and the inoculation ratio is 0.5% of the medium mass;

[0027] 4. Fermentation: ferment for 4 days in an incubator with a cultivation temperature of 25°C;

[0028] 5. Heating and reflux: take the fermented material and add 75% ethanol, heat and reflux for extraction for 2 hours, vacuum filter, continue to add 75% ethanol to the filter residue, repeat the above operation 2 times, combine the filtrate 3 times, let stand for 48 hours, Take the supernatant;

[0029] 6. Concentration under reduced pressure: Concentrate under reduced pressure the filter...

Embodiment 2

[0033] 1. Culture medium preparation: wash the lemons, dry them at room temperature, use a soybean milk machine to beat them separately, add 10% sucrose to the lemon pulp, and prepare the culture medium;

[0034] 2. Medium sterilization: sterilize the medium at 120°C for 20 minutes and cool down;

[0035] 3. Inoculation: under aseptic conditions, inoculate the bacterial strain Aspergillus tubingensis GYC501 in the medium, and the inoculation ratio is 1% of the mass of the medium;

[0036] 4. Fermentation: Ferment for 8 days in an incubator with a cultivation temperature of 25°C;

[0037] 5. Heating and reflux: take the fermented material and add 75% ethanol, heat and reflux for extraction for 2 hours, vacuum filter, continue to add 75% ethanol to the filter residue, repeat the above operation 2 times, combine the filtrate 3 times, let stand for 48 hours, Take the supernatant;

[0038] 6. Concentration under reduced pressure: Concentrate under reduced pressure the filtered le...

Embodiment 3

[0042] 1. Culture medium preparation: wash the lemons, dry them at room temperature, use a soybean milk machine to beat them separately, add 10% sucrose to the lemon pulp, and prepare the culture medium;

[0043] 2. Medium sterilization: sterilize the medium at 120°C for 20 minutes and cool down;

[0044] 3. Inoculation: under aseptic conditions, the bacterial strain Aspergillus tubingensis GYC501 was inoculated in the medium, and the inoculation ratio was 2% of the mass of the medium;

[0045] 4. Fermentation: ferment for 12 days in an incubator with a cultivation temperature of 25°C;

[0046] 5. Heating and reflux: take the fermented material and add 75% ethanol, heat and reflux for extraction for 2 hours, vacuum filter, continue to add 75% ethanol to the filter residue, repeat the above operation 2 times, combine the filtrate 3 times, let stand for 48 hours, Take the supernatant;

[0047] 6. Concentration under reduced pressure: Concentrate under reduced pressure the filt...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a lemon fermented cigarette perfume and a preparation method and application thereof. The cigarette perfume is acquired by the following steps: (1) performing pretreatment on lemons, and preparing a cultivation medium; (2) performing high temperature sterilization on the cultivation medium; (3) performing inoculation, using strain Aspergillus tubingensis GYC501 to inoculate the aseptic cultivation medium; (5) performing fermentation in a cultivation box; and (5) performing separation and purification to acquire the lemon fermented perfume which is clear and transparent, and has natural fragrance and brewing fragrance. The fragrance components of the lemon fermented cigarette perfume are coordinated with tobacco, can enrich the cigarette fragrance, make cigarette smoke soft and smooth, is comfortable in suction, can reduce the mouth spicy sense, and can improve the smoking taste.

Description

technical field [0001] The invention relates to the technical field of tobacco spices, in particular to a lemon fermented tobacco flavor and its preparation method and application. Background technique [0002] Lemon is a fruit with high nutritional value. It is rich in vitamin C. Studies have shown that smokers need twice as much vitamin C as non-smokers. In addition, smokers are prone to phlegm, and lemon can eliminate phlegm. The effect of removing phlegm is stronger than that of orange and tangerine, so lemon was chosen as raw material to develop a new type of fermented flavor for tobacco. [0003] At present, Chinese-style cigarette flavoring flavors are mainly obtained by traditional organic solvent extraction technology. The flavors obtained by this method have many shortcomings and cannot fully meet the current high-quality demand for cigarette flavoring. In addition to the aroma, it can also increase the strong brewing aroma, giving smoking a special taste of cigar...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A24B15/30A24B3/12C12P1/02C12R1/66
CPCA24B3/12A24B15/303C12P1/02C12N1/145C12R2001/66
Inventor 薛云刘鸿李小兰李志华邹克兴龙章德严俊孙建生李季刚
Owner CHINA TOBACCO GUANGXI IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com