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
CN108220344AInactive Publication Date: 2018-06-29CHINA TOBACCO YUNNAN IND
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
CHINA TOBACCO YUNNAN IND
Publication Date
2018-06-29
Estimated Expiration
Not applicable Β· inactive patent

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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.
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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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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