Preparation method of fermented plum refined extract

A technology of fermented products and plums, which is applied in the field of preparation of fermented plum extracts, can solve the problems of poor plum extraction effect, poor sensory effect, weak and rough fragrance, etc., achieve good sensory effect, reduce the number of molds, and improve aroma The effect of action

Active Publication Date: 2020-08-25
HEBEI RUILONG BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention proposes a preparation method of fermented plum essence extract, which solves the problems in the prior art that ...

Method used

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  • Preparation method of fermented plum refined extract
  • Preparation method of fermented plum refined extract
  • Preparation method of fermented plum refined extract

Examples

Experimental program
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Effect test

Embodiment 1

[0018] A method for preparing fermented plum essence extract, inoculating Debaria hansenii and Kluyveromyces marx into plum culture medium at a mass ratio of 1:2.5 for fermentation, the fermentation temperature is 28°C, and after 6 days, the obtained The fermented product is extracted, and the extract is added to the fermented product. The volume ratio of the fermented product and the extract is 1:4.5, extracted for 3 hours, then centrifuged at 9000rpm, and the supernatant is taken to obtain the fermented plum extract; The extract solution includes isoamyl alcohol and ethyl acetate with a volume ratio of 1:2.4.

[0019] The bacterial concentration of Debaria hansenii was 5×10 6 CFU, the bacterial concentration of Kluyveromyces marx is 5×10 6 CFU, the inoculum amount of Debaria hansenii is 1.5% of the quality of the plum culture medium.

Embodiment 2

[0021] A method for preparing fermented plum essence extract, inoculating Debaria hansenii and Kluyveromyces marx into plum culture medium at a mass ratio of 1:2 for fermentation, the fermentation temperature is 30°C, and after 5 days, the obtained The fermented product is extracted, and the extract is added to the fermented product. The volume ratio of the fermented product and the extracted liquid is 1:5, extracted for 2 hours, and then centrifuged at 12000rpm, and the supernatant is taken to obtain the fermented plum extract; The plum culture medium is the plum slurry formed after washing and crushing; the extract includes isoamyl alcohol and ethyl acetate with a volume ratio of 1:2.

[0022] The bacterial concentration of Debaria hansenii was 1×10 7 CFU, Kluyveromyces marxense concentration of 1 × 10 6 CFU, Debaria hansenii inoculum is 2% of the quality of the plum culture medium.

Embodiment 3

[0024] A method for preparing fermented plum essence extract, inoculating Debaria hansenii and Kluyveromyces marx into plum culture medium at a mass ratio of 1:3 for fermentation, the fermentation temperature is 25°C, and after 7 days, the obtained The fermented product is extracted, and the extract is added to the fermented product. The volume ratio of the fermented product and the extracted liquid is 1:4, extracted for 4 hours, and then centrifuged at 8000rpm, and the supernatant is taken to obtain the fermented plum extract; The plum culture medium is the plum slurry formed after washing and crushing; the extract includes isoamyl alcohol and ethyl acetate with a volume ratio of 1:3.

[0025] The bacterial concentration of Debaria hansenii was 1×10 6 CFU, Kluyveromyces marxense concentration of 1 × 10 7 CFU, the inoculum amount of Debaria hansenii is 1% of the quality of the plum culture medium.

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Abstract

The invention belongs to the technical field of preparation of tobacco flavors, and provides a preparation method of a fermented plum refined extract. The preparation method comprises the following steps: inoculating Debaryomyces hansenii and Kluyveromyces marxianus into plum slurry according to a mass ratio of 1: (2-3), fermenting, and extracting the obtained fermented product to obtain the fermented plum refined extract. According to the technical scheme, the problems that plums are poor in extraction effect, light and rough in fragrance and poor in sensory effect when applied to tobacco shreds in the prior art are solved.

Description

technical field [0001] The invention belongs to the technical field of preparation of tobacco spices, and relates to a preparation method of fermented plum extract. Background technique [0002] Smoking is very harmful to the human body. In order to slow down the harm to the human body as much as possible, reducing the tar content has become the mainstream of tobacco product development. But at the same time, with the reduction of tobacco tar, some new problems have been brought about, such as weak aroma and lack of plumpness, dry smoke, insufficient sweetness, and poor comfort. Concentration and aroma, flavoring technology is an effective way. Wherein the use of plum extract as a natural plant flavor and fragrance is an effective means, which has the effects of improving aftertaste and increasing fragrance. Plums are rich in amino acids, vitamins and other substances, mainly aspartic acid, glutamic acid and lysine, and also contain serine, glycine, proline, threonine, ala...

Claims

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Application Information

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IPC IPC(8): C11B9/02C11B1/02C11B1/10A24B15/26
CPCC11B9/025C11B1/025C11B1/10A24B15/26
Inventor 张丽李维佳何爱民陈志民陈健
Owner HEBEI RUILONG BIOTECHNOLOGY CO LTD
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