Preparation method and application of cherry extract for fermented cigarettes

Abstract

The invention provides a preparation method of cherry extract for fermented cigarettes. The preparation method comprises the following steps: (1) washing fresh cherries; (2) squeezing the washed cherries into paste at room temperature by utilizing a juice squeezer; (3) taking a cherry solid-liquid mixture and adding distilled water; reflowing and extracting for 1 to 4h the solid-liquid mixture according to the material-liquid mass ratio of the cherries to the water of 1 to (6 to 12); after standing and cooling an extracting solution, filtering through filtering cloth; (4) fermenting by lacticacid bacteria; (5) carrying out post-treatment on a fermented product. According to the preparation method provided by the invention, the cherry extract is treated by the lactic acid bacteria and thecontent of macromolecular substances in the cherries is reduced; the irritation of the cigarettes, the mouthfeel residues and the smoke roughness are reduced and the macromolecular substances are converted into sour aroma type substances including lactic acid and the like, so that disadvantages are changed into advantages; furthermore, organic acids including acetic acid, propionic acid and the like in a fermentation process also can be produced; a product has a sour taste and the product also can have a mutual effect with substances including alcohol, aldehyde, ketone and the like generated in a lactic acid fermentation process to form various new flavor substances, so that the flavor of the product is improved.

Description

technical field [0001] The invention relates to tobacco spices and a preparation method thereof, in particular to a preparation method and application of fermented tobacco cherry extract. Background technique [0002] In tobacco products, the aroma and taste of tobacco are very important. Adding spices is a key link in the cigarette process, and it is also one of the effective means to improve the product style and improve the quality of cigarette aroma. It can provide consumers with some aroma and Cigarette products with satisfying taste. At present, most of the tobacco flavors added to tobacco in my country are prepared by traditional methods, that is, mixed with natural extract monomers and synthetic monomers. The aroma is monotonous, the improvement of tobacco is insufficient, and the effect of improving the smoking quality of cigarettes is not obvious. [0003] Cherry (scientific name: Cerasus pseudocerasus) is a general term for certain plants of the genus Prunus, inc...

AI Technical Summary

Problems solved by technology

[0009] The present invention uses sugar-rich cherries as raw materials to produce fermented tobacco cherry extract with fruity sweet aroma through microbial fermentation technology, which has rich smoke aroma, increased sweet aroma, soft smoke, and increased oral sweetness in cigarettes. taste, improve the taste, and reduce residues, and obtain an economical, efficient and directional new way to produce natural tobacco flavors, develop new types of tobacco flavors that cannot be produced by traditional flavor production methods, and use cherries as raw materials There is no report on the method of producing characteristic tobacco flavors by microbial fermentation technology

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