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Bacterial preparation and tobacco product for increasing oral sweetness and improving oral comfort during tobacco burning and smoking

A comfort and oral technology, applied in the field of microorganisms, can solve the problems of insufficient natural mellow oral sweetness, increased oral sweetness, and no sweet taste, so as to improve the quality of oral sweetness, improve oral comfort, increase The effect of mouth sweetness

Active Publication Date: 2021-07-30
CHINA TOBACCO SHAANXI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when flavors and fragrances are used, their formulas and dosages are relatively complicated and difficult to grasp, and the oral sweetness given to tobacco products by flavors and fragrances is not natural and mellow enough.
Although our research group has developed some microorganisms for tobacco in previous research work, such as the aroma-imparting microbial preparations in CN102499438, CN1074467707 and CN107354109A, these microbial strains are only aimed at improving the quality of tobacco aroma. The index of "sweetness" is also included in the index, but it refers to the feeling of sweet aroma, such as the sweet aroma felt by the nasal cavity when baking cakes, but the oral cavity does not have a direct sense of sweet taste, and the various aromas felt by the nasal cavity and the oral cavity The perceived sweet taste is two completely different sensory sensations when tobacco is smoked, that is, it does not have the effect of increasing the sweetness of the mouth, but how to use microorganisms to increase the natural sweetness of the mouth when tobacco is burned and smoked, and improve oral comfort as a whole Sexually directed research has not been reported

Method used

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  • Bacterial preparation and tobacco product for increasing oral sweetness and improving oral comfort during tobacco burning and smoking
  • Bacterial preparation and tobacco product for increasing oral sweetness and improving oral comfort during tobacco burning and smoking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Isolation, screening and cultivation of Bacillus velezensis YBN3, Bacillus altitudinis Y120 and Enterobacter hormaechei Y399:

[0026]1. Isolate from fresh tobacco leaves the strains that increase the sweetness of the mouth and improve the comfort of the mouth when tobacco is burned and smoked. The steps are: cut the fresh tobacco leaves into pieces and mix well, weigh 10g and add it to 90mL sterile water, and then dilute it step by step , take 0.25mL of the suspension of each dilution and spread it on the improved LB solid medium plate, incubate at a constant temperature of 37°C for 24h, pick a single colony with good growth, and store it in a refrigerator at 4°C after purification.

[0027] The composition of the improved LB liquid medium is: tryptone 1%, yeast extract 0.5%, NaCl 0.25%; pH 7.0.

[0028] The composition of the improved LB solid medium is: 1% tryptone, 0.5% yeast extract, 0.25% NaCl, 1% agar; pH7.0; the improved LB solid medium can be made into a flat p...

Embodiment 2

[0040] During specific implementation, Bacillus velezensis YBN3, Bacillus altitudinis Y120 and Enterobacter hormaechei Y399 are mixed according to mass ratio (0.1~10): (0.1~10): 1 is carried out proportioning, can obtain the bacterium preparation of the present invention. Bacterial preparations can be made into wet bacteria, bacteria liquid, powder or freeze-dried powder.

[0041] 1. The Bacillus velezensis YBN3 obtained in Example 1, Bacillus altitudinis Y120 and Enterobacter hormaechei Y399 are proportioned according to the ratio of mass ratio 0.1:0.1:1 , called Bacterial Preparation 1;

[0042] 2. The Bacillus velezensis YBN3 obtained in Example 1, Bacillus altitudinis Y120 and Enterobacter hormaechei Y399 are proportioned according to the mass ratio of 3:5:1 , called bacterial preparation 2;

[0043] 3. The Bacillus velezensis YBN3, Bacillus altitudinis Y120 and Enterobacter hormaechei Y399 obtained in Example 1 are proportioned according to the mass ratio of 6:8:1 , k...

Embodiment 3

[0046] The bacterial preparation prepared in Example 2 is used for the fermentation of tobacco raw material: the bacterial preparation prepared in Example 2 is sprayed on the surface of the tobacco raw material at a temperature of 20° C. to 55° C. and a relative humidity of 30% to 90%. , ferment at constant temperature and humidity for 20h-80h, and after the fermentation is dried, the moisture content is between 11%-15%, and the tobacco raw material fermented with the bacterial preparation is obtained. Tobacco raw materials can be single-grade raw tobacco leaves (flue-cured tobacco, burley tobacco, oriental tobacco or sun-cured tobacco), cigarette blends (cut stems, reconstituted tobacco leaves, etc.), cigarette leaf groups, or a mixture of the above-mentioned tobacco components.

[0047] 1. The bacterial preparation 1 prepared in Example 2 is used for the fermentation of tobacco raw material: the bacterial preparation 1 prepared in Example 2 is sprayed on the surface of the to...

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Abstract

The invention discloses a bacterial preparation and a tobacco product for increasing the sweetness of the oral cavity when tobacco is burned and smoked, and improving the comfort of the oral cavity, and the bacterial preparation includes Bacillus velezensis YBN3, Bacillus altitudinis ) Y120 and Enterobacter hormaechei (Enterobacter hormaechei) Y399, the preservation numbers of the strains in the General Microbiology Center of China Microbiological Culture Collection Management Committee are: CGMCC No.15625, CGMCC No.15626 and CGMCC No.15627. The bacterial preparation of the present invention is sprayed on the surface of the tobacco raw material, and after fermentation, the oral sweetness of the tobacco raw material can be significantly increased when the tobacco raw material is burned and smoked, and the overall oral comfort can be improved.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and relates to a bacterial preparation and a tobacco product for increasing the sweetness of the oral cavity when tobacco is burned and smoked, and improving the comfort of the oral cavity. Background technique [0002] Sweetness is a very important oral taste experience in human sensory experience. Sweetness can bring a pleasant feeling of satisfaction. Tobacco is ingested by smoking when it is burned, and sweetness is one of the important oral taste characteristics of tobacco. When tobacco is burning, the sweet taste felt in the mouth can bring pleasure and comfort to consumers. The common sweet substances in tobacco are: dihydro walnut lactone, furfuryl alcohol, furfural, furan, Compounds such as ketones and alcohols (Yan Keyu et al., 2008; Zhao Mingqin, 2008). Oral comfort is an important part of the sensory comfort of cigarettes. Oral comfort indicators such as tingling, spicy, bur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A24B15/18A24B3/14A24B3/12C12R1/07C12R1/01
CPCA24B3/12A24B3/14A24B15/18C12N1/20
Inventor 薛磊李轩郭斌郭志刚樊雅玲吴成春潘广乐王芳王颖
Owner CHINA TOBACCO SHAANXI IND
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