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Tobacco spice prepared by microbial fermentation of Elatagnus conteta Roxb. fruits and application thereof

A technology for microbial fermentation and tobacco flavoring, applied in the field of tobacco flavoring, can solve the problems of no public reports of Bacillus burrowing bacteria, and achieve the effect of facilitating large-scale industrial production, good application prospects, and increasing the richness of aroma

Inactive Publication Date: 2018-01-26
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Bacillus cavernosa provided by the present invention is isolated for the first time and is identified as a new species of microorganism. At present, there are no public reports about the Bacillus cavernosa and related applications

Method used

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  • Tobacco spice prepared by microbial fermentation of Elatagnus conteta Roxb. fruits and application thereof
  • Tobacco spice prepared by microbial fermentation of Elatagnus conteta Roxb. fruits and application thereof
  • Tobacco spice prepared by microbial fermentation of Elatagnus conteta Roxb. fruits and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Culture of Bacillus cavernosa SYSUZL-2 strain

[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; agar 15g; distilled water 1000ml, pH7.2; inoculate Bacillus burrowing bacteria SYSUZL-2 in the slant culture medium, culture temperature is 28℃, culture time is 7d.

[0027] (2) Seed culture: Pick part of mycelium from the inclined plane and put it into the seed liquid, shake the flask for 36 hours, and the culture temperature is 28°C to obtain the activated bacterial liquid. Seed medium: 120g dextrin; 40g soybean powder; 2g yeast extract; 0.5g tryptophan; 5g β-alanine; 0.5g magnesium sulfate;

[0028] 2. Fermentation of Bacillus burrowing bacteria SYSUZL-2 strain to prepare tobacco spices

[0029] Grind the dried goat's milk fruit, add twice the weight of water, mix evenly, inoculate the activated bacterial liquid of Bacillus burrowing, and ferment with shaking c...

Embodiment 2

[0041] Repeat implementation 1, with the following differences: the addition of Bacillus burrowing bacteria liquid is 5% of the goat milk fruit weight, and the fermentation time is 24h.

[0042] 1. Product characteristics and physical and chemical properties

[0043] 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.

[0044] Table 3 Physicochemical indicators of goat milk fruit flavor fermented by Bacillus burrowing bacteria SYSUZL-2

[0045]

[0046]

[0047] 2. Cigarette Flavoring Experiment

[0048] Take 0.1 g of fermented tobacco spice, dilute it 50 times, and evenly spray it on the 50 g group without adding fragrant leaves.

[0049] The results of flavoring showed that the flavor fermented by Bacillus syringa SYSUZL-2 was significantly different from that of the control, with a more prominent sweet and sour taste, an obvious effect of promoting body fluid,...

Embodiment 3

[0053] Repeat implementation 1, with the following differences: the addition of Bacillus burrowing bacteria liquid is 20% of the goat milk fruit weight, 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 Physical and chemical indicators of goat milk fruit flavor fermented by Bacillus burrowing bacteria SYSUZL-2

[0057]

[0058]

[0059] 2. Cigarette Flavoring Experiment

[0060] Take 0.15g of fermented flavoring for tobacco, dilute it 50 times, and evenly spray it in the 50g group without adding fragrant leaves.

[0061] The results of flavoring showed that the flavor fermented by Bacillus syringus syringus SYSUZL-2 was significantly different from the control, with obvious sweet and sour taste, soft and delicate smoke, and redu...

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Abstract

The invention discloses a tobacco spice prepared by microbial fermentation of Elatagnus conteta Roxb. fruits and application thereof. The tobacco spice is prepared by: taking Elatagnus conteta Roxb. fruits as the raw materials, subjecting Blastococcus cavernae sp. SYSUZL-2 to enlarged culture, then fermenting Elatagnus conteta Roxb. fruits, conducting shaking culture at 30DEG C for 24-48h, and then carrying out reflux extraction, filtration and deslagging, and supernatant vacuum concentration. The strain has a preservation number of CCTCC M2016739. Microbiological characteristic analysis and 16S rRNA gene sequence analysis indicate that the Blastococcus cavernae sp. is a new microbial species. Compared with an untreated control product, the strain and Elatagnus conteta Roxb. fruit co-fermentation product can endow the prepared cigarettes with increased sweetness, the liquid engendering effect is obvious, the smoke is soft and fine, and the aroma richness is increased.

Description

technical field [0001] The invention belongs to the technical field of microorganism 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 (Bacillus bursa) and a characteristic plant (goat's milk fruit). 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 and technological 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...

Claims

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Application Information

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IPC IPC(8): C12P1/04C11B9/00A24B15/30C12R1/01
Inventor 李源栋陶鹰段焰青刘秀明李文均李利君郭青刘娟
Owner CHINA TOBACCO YUNNAN IND
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