Method for preparing tobacco flavors and fragrances by using cordyceps sinensis or tremella aurantialba and flowers

A technology of Cordyceps sinensis and tobacco flavor, which is applied in the direction of essential oil/fragrance, preparation of tobacco, tobacco, etc. It can solve the problems of unpleasant smell and increase the difficulty of tobacco flavor and fragrance, and achieve low cost, high immune effect and simple process Effect

Inactive Publication Date: 2019-06-11
CHINA TOBACCO SICHUAN IND CO LTD
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, while the fermentation products of Cordyceps sinensis (Ophiocordyceps sinensis) and golden ear (Tremella aurantialba) are rich in polysaccharides and have the aroma of edible and medicinal fungi, they also have some unpleasant odors that cannot be generally accepted, which greatly increases the popularity of Cordyceps sinensis. (Ophiocordyceps sinensis) and golden ear (Tremella aurantialba) as raw materials and the difficulty of preparing tobacco flavors and fragrances by fermentation

Method used

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
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing tobacco flavors and fragrances by using cordyceps sinensis or tremella aurantialba and flowers
  • Method for preparing tobacco flavors and fragrances by using cordyceps sinensis or tremella aurantialba and flowers
  • Method for preparing tobacco flavors and fragrances by using cordyceps sinensis or tremella aurantialba and flowers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1: Cordyceps sinensis+Sophora japonica

[0058] Specific steps are as follows:

[0059] (1) Take 80mL seed culture medium and place it in a 250mL shake flask, take a piece of 1cm 2 The Cordyceps sinensis stored at 4°C was inoculated into the seed medium, and the -1 Cultivate for 5 days under the condition of , and obtain the seed solution;

[0060] (2) Take 100g of fermentation medium (sterilized at 105°C for 20min) and place it in a 250mL shake flask, inoculate the seed liquid into the fermentation medium according to the parameters in Table 2 for fermentation, and obtain fermentation product A 0 、A 1 、A 2 、A 3 ; where, A 0 group is the blank control group.

[0061] With 2-octanol as the internal standard (final concentration 8.2ppb), the fermentation product A 0 、A 1 、A 2 、A 3 Analyze according to the analysis method recorded in the flavor and fragrance solid-phase microextraction-gas analysis method, wherein, the fermented product A 0 、A 1 The...

Embodiment 2

[0078] Example 2: golden ear + chrysanthemum

[0079] Specific steps are as follows:

[0080] (1) Take 80mL seed culture medium and place it in a 250mL shake flask, take a piece of 1cm 2 The golden ear stored at 4°C was inoculated into the seed medium, and the -1 Cultivate for 5 days under the condition of , and obtain the seed solution;

[0081] (2) Take 100g of fermentation medium (sterilized at 105°C for 20min) and place it in a 250mL shake flask, inoculate the seed liquid into the fermentation medium according to the parameters in Table 6 for fermentation, and obtain fermentation product B 0 , B 1 , B 2 , B 3 ; where, B 0 group is the blank control group.

[0082] ferment B 0 , B 1 , B 2 , B 3 Analyze according to the analysis method recorded in the flavor and fragrance solid phase microextraction-gas analysis method, wherein, the fermented product B 0 , B 1 The analysis results are shown in Table 7-8 and Figure 3-4 .

[0083] For ferment B 0 , B 1 , B 2 ,...

Embodiment 3

[0100] Embodiment 3: Cordyceps + osmanthus

[0101] Specific steps are as follows:

[0102] Sophora pagoda in embodiment 1 is replaced with sweet-scented osmanthus, repeats A in embodiment 1 1 Group experiment, get fermented product A 4 . For the fermented product A obtained 4 Smell the fragrance, and the results are shown in Table 10.

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
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing tobacco flavors and fragrances by using cordyceps sinensis or tremella aurantialba and flowers, and belongs to the technical field of tobacco processing.According to the method, a fermentation medium containing flowers such as flos sophorae and chrysanthemum is inoculated with the cordyceps sinensis or tremella aurantialba for fermentation, the unpleasant smell of the cordyceps sinensis or tremella aurantialba is removed, and tobacco flavors and fragrances with pleasant fragrance are obtained. The method is simple in process, rich in source of raw materials and low in cost, and can be applied to industrial production; besides, the tobacco flavors and fragrances prepared by the method are rich in active polysaccharides, active proteins, flavonoids, triterpenoids, and other bioactive substances produced by edible and medicinal fungi in addition to pleasant fragrance, have certain physiological functions of resisting tumor, regulating immunity, and so on, are safe and reliable and can be widely used in the field of tobacco.

Description

technical field [0001] The invention relates to a method for preparing tobacco essence and fragrance by using Cordyceps sinensis or golden fungus and flowers, and belongs to the technical field of tobacco processing. Background technique [0002] Flavors and fragrances are the soul of tobacco products such as cigarettes, and play a key role in the quality of tobacco products. With the growing controversy over smoking and health issues, an important challenge facing the tobacco industry is to reduce the tar content of tobacco products while maintaining sufficient flavor in tobacco products. Flavoring is used to set off and supplement the aroma of tobacco products, increase the quality and concentration of aroma, change the taste, remove and cover up unpleasant miscellaneous gases, reduce irritation, and eliminate the impact on the aroma of tobacco products due to fluctuations in tobacco leaf quality or adjustment of tobacco leaf group formula. To keep the quality of tobacco ...

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
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/26A24B3/12
Inventor 张倩颖罗诚李东亮张迪耿宗泽丁重阳徐萌萌赵丽婷刘元法
Owner CHINA TOBACCO SICHUAN IND CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap