Spice prepared by carrying out microbial fermentation on walnut diaphragma juglandis and used for cigarettes, and applications thereof

A technology of microbial fermentation and tobacco flavoring, applied in the field of tobacco flavoring, can solve the problems such as no public report of D. cavernosa

Inactive Publication Date: 2017-11-17
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Zoonococcus burrowing bacteria provided by the present invention was isolated for the first time, and was identified as a new species of microorganisms. At present, there is no public report about the Zoonidiococcus burrowing bacteria and related applications.

Method used

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  • Spice prepared by carrying out microbial fermentation on walnut diaphragma juglandis and used for cigarettes, and applications thereof
  • Spice prepared by carrying out microbial fermentation on walnut diaphragma juglandis and used for cigarettes, and applications thereof
  • Spice prepared by carrying out microbial fermentation on walnut diaphragma juglandis and used for cigarettes, and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Cultivation of the SYSUZL-1 strain of Kinetococcus burrowing

[0026] (1) Slant culture: medium: glucose 0.5g; yeast extract 0.5g; peptone 0.5g; acid hydrolyzed casein 0.5g; soluble starch 0.5g; sodium pyruvate 0.3g; g; 15 g of agar; 1000 ml of distilled water, pH 7.2; inoculate the slant medium with Actinococcus burrowing bacteria SYSUZL-1, culture at 28°C, and culture for 7 days.

[0027] (2) Seed culture: pick part of the mycelium from the slope and put it into the seed solution, and culture it in a shaker flask for 36 hours at a culture temperature of 28° C. to obtain an activated bacterial solution. Seed medium: 120g dextrin; 40g soybean powder; 2g yeast extract; 0.5g tryptophan; 5g β-alanine; 0.5g magnesium sulfate;

[0028] 2. Fermentation of Kinetococcus burrowing SYSUZL-1 strain to prepare tobacco flavor

[0029] After crushing the walnut septum, add twice the weight of water, mix evenly, inoculate the activated bacterium liquid of Kinetococcus crypt, and ...

Embodiment 2

[0042] Repeat the implementation 1, with the following differences: the addition of the activated bacterium solution of Kinetococcus burrowing is 5% of the walnut weight, and the fermentation time is 24h.

[0043] 1. Product characteristics and physical and chemical properties

[0044] The obtained fermented tobacco flavor was a reddish-brown liquid, which was not clear. The physical and chemical properties of the product are shown in Table 3.

[0045] Table 3 Physical and chemical indicators of walnut spices fermented by Actinococcus burrowing bacteria SYSUZL-1

[0046]

[0047] 2. Cigarette Flavoring Experiment

[0048] Take 0.2g of fermented flavoring for tobacco, dilute it 50 times, and evenly spray it in the 50g group without adding fragrant leaves.

[0049]The results of aromatization showed that the spice fermented by Kinetococcus septifolium SYSUZL-1 was significantly different from the control, with rich aroma and the effect of improving throat irritation. The ...

Embodiment 3

[0053] Repeat implementation 1, with the following differences: the amount of activated bacterium solution of Kinetococcus burrowing is 20% of the weight of walnut septum, and the fermentation time is 48h.

[0054] 1. Product characteristics and physical and chemical properties

[0055] The obtained fermented tobacco flavor was a reddish-brown liquid, which was not clear. The physical and chemical properties of the product are shown in Table 5.

[0056] Table 5 Physicochemical indicators of walnut spices fermented by Actinococcus burrowing bacteria SYSUZL-1

[0057]

[0058] 2. Cigarette Flavoring Experiment

[0059] Take 0.3g of fermented tobacco spice, dilute it 50 times, and evenly spray it in the 50g group without adding fragrant leaves.

[0060] The results of aromatization showed that the spices fermented by Kinetococcus septifolium SYSUZL-1 were significantly different from the control, with richer aroma and prominent sour aroma. The evaluation results are shown ...

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Abstract

The invention discloses a spice prepared by carrying out microbial fermentation on walnut diaphragma juglandis and used for cigarettes, and applications thereof. The preparation method comprises: using walnut diaphragma juglandis as a raw material, carrying out amplification culture on Kineococcus cavernae SYSUZL-1, fermenting the walnut diaphragma juglandis by using the cultured Kineococcus cavernae SYSUZL-1, carrying out shake culture for 24-48 h at a temperature of 30 DEG C, carrying out reflux extraction, filtering to remove the residue, and carrying out pressure reducing concentration on the supernatant to obtain the spice for cigarettes, wherein the preservation number of the Kineococcus cavernae SYSUZL-1 is CCTCC M2016738, and the microbiological characteristic analysis results and the 16S rRNA gene sequence analysis results show that the Kineococcus cavernae SYSUZL-1 is the new microorganism species. Compared to the untreated control, the product obtained through the co-fermentation of the Kineococcus cavernae SYSUZL-1 and the walnut diaphragma juglandis has the following advantages that the special acid aroma is increased while the original characteristic aroma of the walnut is maintained, the richness of the aroma is increased, and the irritation to the larynx is decreased.

Description

technical field [0001] The invention belongs to the technical field of microbial application and preparation of flavoring for tobacco, and in particular relates to a flavoring for tobacco prepared by co-fermenting a new species of microorganism - Actinococcus burrowe and characteristic plant material - walnut septum. Simultaneously, the invention also relates to the application of the flavoring for tobacco in the production of cigarettes. Background technique [0002] There are many types of microorganisms. For a long time, people have used pure culture technology to investigate, research, develop and utilize microorganisms in the environment. With the development of science and technology, the importance of microbial resources in scientific research and biological industry has become increasingly prominent. Many countries in the world are collecting and preserving various microbial resources, and their continuous enrichment will lay a solid material foundation for the deve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/04C12N1/20A24B3/12C12R1/01
CPCA24B3/12C12N1/20C12P1/04C12N1/205C12R2001/01
Inventor 党立志陈兴段焰青刘秀明杨晓艳李利君蒋举兴
Owner CHINA TOBACCO YUNNAN IND
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