Method for preparing tobacco flavor by adopting carrots fermented by aspergillus oryzae

A technology for tobacco flavor and Aspergillus oryzae, which is applied in the directions of preparing tobacco, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as no reports yet, and achieves high standardization and controllability, stable strain characteristics, The effect of facilitating large-scale industrial production

Inactive Publication Date: 2017-10-10
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aspergillus oryzae (Aspergillus oryzae) is widely distributed in nature, is a class of compound enzyme strains, in addition to prote

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) The Aspergillus oryzae YNCA 9804 strain (CCTCC M 2016654) stored on a solid slant was transferred to a liquid seed medium, and cultured on a shaker at 28°C for 24h at a speed of 180r / min.

[0030] Slant solid medium: potato (peeled) 200g / L, glucose 20g / L, agar 20g / L, pH value 6.5. Sterilize at 121°C for 25min, cool to 60°C and pour onto a plate for later use.

[0031] Liquid seed medium: NaNO 3 2g / L, K 2 HPO 4 1g / L, MgSO 4 .7H 2 O 0.5g / L, KCl 0.5g / L, FeSO 4 .7H 2 O 0.01g / L, glucose 20g / L, pH 6.5. Fill into a 250mL Erlenmeyer flask, 100mL / bottle, sterilize at 121°C for 25min for later use.

[0032] (2) 6 bottles of Aspergillus oryzae YNCA 9804 seed solution grown in the step (1) were inserted into a 50L fermenter at 1% (v / v) for liquid culture, and the 50L seed tank had a constant volume of 30L. The feeding amount ratio of carrot powder is 5% (w / v).

[0033] Medium: NaNO 3 1g / L, K 2 HPO 4 0.5g / L, MgSO 4 .7H 2 O 0.1g / L, KCL 0.1g / L, glucose 5g / L, pH 6.5...

Embodiment 2

[0038] Repeat Example 1, with the following differences:

[0039] (2) Culture medium: the feeding ratio of carrot powder is 1% (w / v).

[0040](3) Culture control conditions: temperature 30°C, fermentation time 48h.

[0041] (4) For preventing deterioration, add propylene glycol by 5% of fermentation gained spices weight.

[0042] (5) Expert smoking results: Compared with non-fermented flavored cigarettes, the smoke is richer in aroma, the fruity sweetness is prominent, and the irritation is reduced.

Embodiment 3

[0044] Repeat Example 1, with the following differences:

[0045] (2) Culture medium: the feeding ratio of carrot powder is 2% (w / v).

[0046] (3) Culture control conditions: temperature 32°C, fermentation time 48h.

[0047] (4) For preventing deterioration, add propylene glycol by 5% of fermentation gained spices weight.

[0048] (5) Expert smoking results: Compared with cigarettes without fermented spices, the smoke is richer in aroma, with increased fruity sweetness, reduced irritation, and improved aftertaste.

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PUM

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Abstract

The invention discloses a method for preparing a tobacco flavor by adopting carrots fermented by aspergillus oryzae. The aspergillus oryzae strain has the classification and name of Aspergillus oryzae YNCA9804 and the collection number of CCTCC NO:M 2016654. Liquid seeds of the strain are added into a liquid medium for the carrots, carrying out fermentation culture, and then filtering, deslagging and carrying out reduced pressure concentration on fermentation products, so that the required tobacco flavor is obtained. The tobacco flavor has strong sweet fruit taste, a smoke panel test is carried out by adding the tobacco flavor into a cigarette, and the tobacco flavor has the effects of enriching cigarette fragrance, reducing throat irritation and improving aftertaste. The culture medium used in the invention is simple, and the strain is stable in characters and easy in storage, activation and fermentation. The production technology is simple, the operability, normalization and controllability are strong, and large-scale industrial production can be conveniently realized, so that the tobacco flavor has good development and application prospects.

Description

technical field [0001] The invention belongs to the technical field of cigarette essence and fragrance preparation, and in particular relates to a method for preparing tobacco fragrance by using special aspergillus oryzae strains to ferment carrots. Background technique [0002] In the tobacco industry, flavors and fragrances play a decisive role in the taste of cigarette products. About 85% of the spices and essences produced today are obtained by chemical synthesis. However, chemically synthesized spices are not only difficult to synthesize, but also have a large impact on human health. With the improvement of people's living standards, the demand for tobacco flavors tends to be natural, healthy, safe, nutritious and multifunctional. [0003] Natural flavors and fragrances are high-value fine chemical products, but due to limited raw materials and high extraction costs, relying solely on extracting natural flavors from natural animals and plants is far from meeting the n...

Claims

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Application Information

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IPC IPC(8): C12P1/02A24B3/12C12R1/69
CPCA24B3/12C12P1/02C12N1/145C12R2001/69
Inventor 曾熠程段焰青张翼鹏者为焦俊杜刚李先毅
Owner CHINA TOBACCO YUNNAN IND
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