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A kind of chicory root fermented extract and its preparation method and application

A technology of extract and chicory, applied in the field of tobacco additives, to achieve the effect of easy operation, reducing throat irritation, and suitable for popularization and application

Active Publication Date: 2021-02-02
CHINA TOBACCO YUNAN NEW MATERIAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, there is no relevant report on the method of using microorganisms to ferment and extract the nutrients and aroma of chicory, and applying it to cigarettes as flavors and fragrances for tobacco

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of the chicory root fermented extract of the present embodiment, comprises the steps:

[0024] (1) Take Bacillus pumilus CGMCC NO.3411 and carry out activation culture in LB liquid medium to obtain the activated Bacillus pumilus liquid; the culture conditions for the activation of the strain are 37°C, 120r / min shaking culture, and the culture time is 12h;

[0025] (2) After crushing the chicory root, 100g of chicory root powder was obtained, adding 15 times the amount of distilled water, and sterilizing at 121°C for 30 minutes to make a sample to be fermented;

[0026] (3) Inoculate the activated bacterial solution in step (1) into the sample to be fermented in step (2), the inoculum amount is 1%; shake and culture at 37°C and 120 r / min for 12 hours after inoculation;

[0027] (4) After the fermentation broth is filtered and centrifuged, the supernatant is taken, concentrated under reduced pressure at a temperature of 50°C to form an extract, whic...

Embodiment 2

[0031] The preparation method of the chicory root fermented extract of the present embodiment, comprises the steps:

[0032] (1) Take Bacillus pumilus CGMCC NO.3411 and carry out activation culture in LB liquid medium to obtain the activated Bacillus pumilus liquid; the culture conditions for the activation of the strain are 37°C, 120r / min shaking culture, and the culture time is 12h;

[0033] (2) After crushing the chicory root, 100g of chicory root powder was obtained, adding 20 times the amount of distilled water, and sterilizing at 121°C for 30 minutes to make a sample to be fermented;

[0034] (3) Inoculate the activated bacterial solution in step (1) into the sample to be fermented in step (2), the inoculum amount is 2%; after inoculation, shake and cultivate at 37°C and 120 r / min for 12 hours;

[0035] (4) After the fermentation broth is filtered and centrifuged, the supernatant is taken, concentrated under reduced pressure at a temperature of 50°C to form an extract, w...

Embodiment 3

[0039] The preparation method of the chicory root fermented extract of the present embodiment, comprises the steps:

[0040] (1) Take Bacillus pumilus CGMCC NO.3411 and carry out activation culture in LB liquid medium to obtain the activated Bacillus pumilus liquid; the culture conditions for the activation of the strain are 33°C, 160r / min shaking culture, and the culture time is 18h;

[0041] (2) After crushing the chicory root, 100g of chicory root powder was obtained, adding 15 times the amount of distilled water, and sterilizing at 121°C for 30 minutes to make a sample to be fermented;

[0042] (3) Inoculate the activated bacterial liquid in step (1) into the sample to be fermented in step (2), the inoculum amount is 1%; shake and cultivate at 37°C and 160 r / min for 18 hours after inoculation;

[0043] (4) After the fermentation broth is filtered and centrifuged, the supernatant is taken, concentrated under reduced pressure at a temperature of 50°C to form an extract, whic...

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Abstract

The invention discloses a chicory root fermented extract, its preparation method and application. The method uses chicory root as raw material and uses Bacillus pumilus Bacillus pumilus Fermentation is carried out, and then the aroma components are extracted from the fermentation broth. Bacillus pumilus Bacillus pumilus Preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee; the preservation number is CGMCC NO.3411; the preservation date: November 05, 2009. The chicory root fermented extract contains a variety of aroma components, and it is used as a primer to evenly spray on the shredded tobacco, and the addition amount is 5-20g / box. The results of the flavoring and smoking test show that the fermented extract is more harmonious with the aroma of the cigarette, which can cover up the miscellaneous gas, reduce the irritation, increase the aroma of the cigarette, improve the comfort, and effectively improve the quality of the cigarette.

Description

technical field [0001] The invention relates to a fermented extract, in particular to a chicory root fermented extract. At the same time, the invention also relates to a preparation method and application of the chicory root fermented extract, belonging to the technical field of tobacco additives. Background technique [0002] Flavors and fragrances play a key role in the taste of cigarette products. At present, most of the spices are obtained through chemical synthesis, but chemically synthesized spices are not only expensive and difficult to synthesize, but also have certain impacts on the environment and health. The spices directly extracted from natural animals and plants have problems such as high extraction cost and limited raw materials. The spices prepared by fermenting plant materials with microbial technology belong to the level of natural spices, and while improving product quality, resources can be saved and costs can be reduced. [0003] At present, there are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P1/04C12N1/20C11B9/00A24B15/20A24B3/12C12R1/07
CPCA24B3/12A24B15/20C11B9/0003C12P1/04C12N1/205C12R2001/07
Inventor 杨培香徐世涛段焰青杨登强杨皓天李源栋吴恒韩智强
Owner CHINA TOBACCO YUNAN NEW MATERIAL