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
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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...
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