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Spice with high amino acid content as well as preparation method and application thereof

A technology with high amino acid and amino acid, applied in the field of flavors and fragrances for cigarettes, can solve the problems of insufficient variety of flavors and fragrances for cigarettes, reduced throat irritation, insufficient preparation methods, etc., achieves safety and environmental protection of flavors and processing technology, and increases fullness. , The effect of reducing throat irritation

Pending Publication Date: 2022-02-08
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a method for preparing wood butterfly tobacco spices with special herbal and sweet aroma and its application in cigarettes in order to solve the problems that the existing tobacco flavors and fragrances are not rich enough and the preparation method is insufficient; It is a kind of high amino acid content wood butterfly tobacco which is obtained by using the Nocardia-like ST46 fermentation process to process the wood butterfly seeds to obtain the wood butterfly fermentation extract, and then targeting the amino acid components in the wood butterfly fermentation extract. Spices: the spices are applied to cigarette shreds, so that the smoke has a special herbal and sweet aroma, and the aroma is full, mellow, and throat irritation is reduced. It enhances the flavoring effect of cigarettes and improves the smoking quality of cigarettes at the same time , enriching the sources and types of tobacco flavors and fragrances

Method used

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  • Spice with high amino acid content as well as preparation method and application thereof
  • Spice with high amino acid content as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Preparation of Nocardia-like ST46 bacterial agent

[0036]Slope preservation medium is used, the medium is R2A agar medium, and the formula of the medium is: 0.5g of glucose, 0.5g of yeast extract, 0.5g of peptone, 0.5g of acid hydrolyzed casein, 0.5g of soluble starch, and 0.3g of sodium pyruvate , dipotassium hydrogen phosphate 0.3g, magnesium sulfate 0.05g, agar 15g, distilled water to 1000mL, pH7.2; sterilize the medium at 121°C for 25 minutes, place it on an inclined plane, and inoculate the Nocardia-like ST46 strain , cultured at 28°C for 1 week to obtain the strains in test tubes;

[0037] The seed medium is R2A liquid medium, and the formula is: 0.5g glucose; 0.5g yeast extract; 0.5g peptone; 0.5g acid hydrolyzed casein; 0.5g soluble starch; 0.3g sodium pyruvate; Dipotassium 0.3g; Magnesium sulfate 0.05g; Distilled water 1000mL, pH7.2; Sterilize the medium at 121°C for 25 minutes, pick part of the mycelium from the above-mentioned test tube slope and put it...

Embodiment 2

[0049] (1) Application of spices with high amino acid content

[0050] Taking the spice with high amino acid content prepared in Example 1 as a test sample, take the spice that accounts for 0.3% of the mass of shredded tobacco of a cigarette, dissolve it with 4 times the amount of 60% ethanol, spray it on the shredded tobacco of a cigarette in a spraying manner, and put it in a constant temperature and constant temperature. In the humidity chamber, balance for 48 hours under the conditions of humidity 60%±2 and temperature 22°C±2, and roll into cigarettes, which are test cigarettes with high amino acid content wood butterfly flavor.

[0051] (2) Sensory evaluation of flavors used in wood butterfly tobacco with high amino acid content

[0052] (A) Preparation of control cigarettes:

[0053] The wood butterfly is crushed into a powder with a particle size of 50 meshes, and the wood butterfly powder is replaced by the fermented wood butterfly powder. According to the step (3) in...

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Abstract

The invention discloses a spice with a high amino acid content. The total amount of amino acids in the spice is greater than 35.00 g / kg. The spice with a high amino acid content is obtained by fermenting oroxylum indicum plants by nocardia-like ST46. The invention further discloses a preparation method and application of the spice with a high amino acid content. When the spice with a high amino acid content is applied to cigarettes, smoke can have special herb fragrance and sweet fragrance, and the smoking quality of the cigarettes is improved.

Description

technical field [0001] The invention belongs to the technical field of flavors and fragrances for cigarettes, and in particular relates to a preparation method and application of a fragrance for wood butterfly cigarettes with high amino acid content. Background technique [0002] Tobacco flavors and fragrances are indispensable additives in cigarette production, and their application is closely related to the establishment of cigarette brands and the formation and development of cigarette styles. Natural aroma raw materials are an extremely important part of tobacco flavors and fragrances, but the types, quality, and preparation processes of existing natural aroma raw materials cannot meet the needs of flavoring technicians. Therefore, more spice plant resources are continuously developed and utilized. Improving the preparation method to obtain better-quality natural flavoring materials has become a research direction that cigarette flavoring and cigarette product R&D person...

Claims

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Application Information

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IPC IPC(8): C11B9/02A24B15/20A24B15/24C12P13/20C12P13/22C12P13/24C12P13/08C12P13/10C12R1/01
CPCC11B9/02A24B15/20A24B15/24C12P13/20C12P13/222C12P13/24C12P13/08C12P13/10
Inventor 刘秀明李源栋蒋举兴高莉段焰青杜芝芝刘娟王猛雷声张健
Owner CHINA TOBACCO YUNNAN IND
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