Tobacco spice prepared by fermenting fructus holboelliae latifoliae by using microorganisms and application thereof

A technology of microbial fermentation and tobacco flavoring, applied in the field of tobacco flavoring, can solve the problems of no public reports of lysobacterium, and achieve the effects of facilitating large-scale industrial production, increasing the richness of aroma, and increasing the sweet and sour feeling

Inactive Publication Date: 2018-06-29
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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  • Tobacco spice prepared by fermenting fructus holboelliae latifoliae by using microorganisms and application thereof
  • Tobacco spice prepared by fermenting fructus holboelliae latifoliae by using microorganisms and application thereof
  • Tobacco spice prepared by fermenting fructus holboelliae latifoliae by using microorganisms and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Cultivation of Lysobacterium C8-1 strain

[0026] (1) Slant culture: inoculate Lysobacterium C8-1 in the slant medium; the slant medium is: glucose 0.5g; yeast extract 0.5g; peptone 0.5g; acid hydrolyzed casein 0.5g; soluble starch 0.5g ; Sodium pyruvate 0.3g; Dipotassium hydrogen phosphate 0.3g; Magnesium sulfate 0.05g; Agar 15g; Distilled water 1000mL, pH7.2;

[0027] (2) Seed culture: pick part of the mycelium from the inclined plane and insert it into the seed medium, and shake the flask for 36 hours. Seed medium: dextrin 120g; soybean powder 40g; yeast extract 2g; tryptophan 0.5g; β-alanine 5g; magnesium sulfate 0.5g; ammonium phosphate 0.2g; ℃.

[0028] 2. Fermentation of Lysobacterium C8-1 strain to prepare tobacco flavor

[0029] Dry and pulverize the August melon, add twice the weight of water, mix evenly, inoculate the activated bacterium liquid of lysobacterium, shake culture for fermentation, the inoculum amount is 15% of the weight of the August melon...

Embodiment 2

[0041] Repeat implementation 1, with the following differences: the added amount of lysobacterium activated bacterial liquid is 5% of August melon weight, and the fermentation time is 24h.

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

[0043] The resulting tobacco flavor was a brown liquid, not clear. The physical and chemical properties of the product are shown in Table 3.

[0044]Table 3 Physicochemical indicators of August melon spices fermented by lysobacteria

[0045]

[0046] 2. Cigarette Flavoring Experiment

[0047] Take 0.1 g of flavoring for tobacco, dilute it 50 times, and evenly spray it in the 50 g group without adding fragrant leaves.

[0048] The results of flavoring showed that the spices fermented by Lysobacterium lysobacter in August melon were significantly different from the control, with more prominent sweet and sour taste, obvious effect of promoting body fluid, reducing miscellaneous gas and pleasant aftertaste. The eva...

Embodiment 3

[0053] Repeat implementation 1, with the following differences: the amount of lysobacterium activated bacterial liquid added is 20% of the August melon weight, and the fermentation time is 48h.

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

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

[0056] Table 5 Physicochemical indicators of August melon spices fermented by lysobacteria

[0057]

[0058] 2. Cigarette Flavoring Experiment

[0059] Take 0.15g of flavoring for tobacco, dilute it 50 times, and evenly spray it in the 50g group without adding fragrant leaves.

[0060] The results of flavoring showed that the spice fermented by Lysobacterium Augustus was significantly different from the control, with obvious sweet and sour taste, soft and delicate smoke, and reduced oral and nasal irritation. The evaluation results are shown in Table 6.

[0061] Ta...

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Abstract

The invention discloses tobacco spice prepared by fermenting fructus holboelliae latifoliae by using microorganisms and application thereof. The fructus holboelliae latifoliae is used as a raw material; a lysobacter C8-1 is subjected to amplification culture and is used for fermenting the fructus holboelliae latifoliae; shaking culture at 30 DEG C is performed for 24 to 48h; then, through backflowextraction, filtering slag removal and supernate pressure reduction concentration, the tobacco spice is obtained. The preservation number of the bacterial strain is CGMCC 1.16271. Though microbiological characteristic analysis and 16S rRNA gene sequence analysis shows that the lysobacter is a microorganism new spice. Compared with a product without treatment in a control group, the product obtained by simultaneously fermenting the bacterial strain and the fructus holboelliae latifoliae has the advantages that the sweet and sour feeling of the cigarette is enhanced; the fluid promoting effectis obvious; the smoke gas is soft, fine and smooth; the fragrance richness is enhanced.

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 joint fermentation of a new microbial species (lysobacterium) and a characteristic plant (August melon). 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 development of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/04A24B3/12C11B9/00C12R1/01
CPCA24B3/12C11B9/00C12P1/04C12N1/205C12R2001/01
Inventor 刘秀明夏建军马明杜刚李文均曾熠程李源栋
Owner CHINA TOBACCO YUNNAN IND
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