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A lemon fermented flavoring for tobacco and its preparation method and application

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, good aftertaste and comfortable taste

Active Publication Date: 2019-03-05
CHINA TOBACCO GUANGXI IND
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  • 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

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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...

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Abstract

The invention discloses a lemon fermented tobacco flavor and its preparation method and application. The tobacco flavor is obtained through the following steps: (1) pre-treating lemons to obtain a culture medium; (2) high-temperature sterilization culture medium (3) inoculation: inoculate the bacterial strain Aspergillus tubingensis GYC501 into the aseptic medium; (4) ferment in the incubator; (5) separate and purify to obtain clear and transparent lemons with natural fragrance and brewing fragrance Fermented spices. The aroma components of fermented tobacco flavors obtained in the present invention have good coordination with tobacco. The aroma raw materials can enrich the aroma of cigarettes, and the smoke becomes soft and delicate. Smell.

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

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Application Information

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Patent Type & Authority Patents(China)
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
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