Fermentation composition and application thereof in preparation of tobacco products

Abstract

The invention provides a fermentation composition with an anti-oxidation effect as well as a preparation method and application of the fermentation composition. The composition is prepared by taking ginseng powder, corn stigma and chrysanthemum as fermentation raw materials and saccharomyces cerevisiae and bacillus subtilis as fermentation strains. Experiments show that the fermentation composition has a remarkable anti-oxidation effect, also has typical aroma characteristics, and is full and harmonious in aroma.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of tobacco, in particular to a fermentation composition and its application in the preparation of tobacco products. BACKGROUND

[0002] Since the implementation of the major special project of cigarette flavoring and moisture preservation, the preparation of tobacco flavoring using traditional Chinese medicinal materials or food-medicine homologous substances as raw materials has gradually become a hot spot in the industry. The flavoring prepared from various characteristic Chinese herbal medicine extracts has been widely used in the tobacco industry and has achieved good market response. However, the preparation methods of natural plant flavoring are mostly based on extraction, and the prepared flavoring often has problems such as insufficient coordination of aroma characteristics, disharmonious aroma notes, and prominent foreign smell and off-flavor, which is difficult to meet the high requirements of cigarette products on aroma quality.

[0003] In recent years, with the rapid development of the global bio-manufacturing industry, industrial biological engineering technology, especially synthetic biology-microbial fermentation technology, has been applied in various industries. Saccharomyces cerevisiae can convert fermentable sugars into ethanol and carbon dioxide through glycolysis pathway, and at the same time, generate a variety of flavor substances through secondary metabolism, which can give the fermentation product a refreshing fruity aroma, soft milky aroma, and rich taste level. However, the quality improvement and efficiency enhancement function of single Saccharomyces cerevisiae on fermentation substrate is relatively single, and the aroma characteristics given are not enough coordinated and full, and the functionality is insufficient. In recent years, with the rapid development of synthetic biology and flavoromics related technologies, the potential application value of non-Saccharomyces cerevisiae, lactic acid bacteria, and Bacillus species has been continuously revealed. The flavoring and flavoring technology established by using Saccharomyces cerevisiae, Bacillus pasteurii, and Bacillus subtilis has been widely applied in various industries, such as food, daily chemical industry, etc.

[0004] However, the existing scheme applies the above-mentioned microbial technology to the tobacco leaf flavoring, still has obvious defects, such as poor adaptability of microorganisms, fermentation raw materials and tobacco leaves, leading to obvious off-flavor, strong irritation and insufficient prominent target aroma of the tobacco leaf after flavoring, which cannot effectively adapt to the actual needs of cigarette production. Moreover, the flavoring components used in the existing technology often have poor antioxidant effect. During the storage and processing of tobacco leaves, the leaves are easily affected by oxidation, leading to the destruction of aroma components and the deterioration of flavor. The poor antioxidant effect cannot prevent the reaction between the easily oxidized components (such as polyphenols, unsaturated fatty acids, etc.) in the tobacco leaves and oxygen in the air, which not only causes the browning of the tobacco leaves, the loss of aroma and the deterioration of taste, but also increases the risk of odor generation of the tobacco leaves. Not only the storage period of the tobacco leaves is affected, but also the raw materials need to be frequently replaced, which greatly increases the cost and seriously reduces the sensory quality of the final cigarette product, which cannot meet the needs of consumers for high-quality cigarettes. Therefore, it is necessary to develop a composition for tobacco flavoring with good adaptability to tobacco and significant antioxidant effect, so that the flavored tobacco leaves or tobacco have harmonious aroma, less off-flavor, low irritation and can impart unique style to cigarettes to meet the application needs of the tobacco industry for high-quality tobacco products. SUMMARY

[0005] Therefore, the present application provides a fermentation composition and its application in the preparation of tobacco products.

[0006] The fermentation composition is prepared by fermentation of water and raw materials in the following mass parts by fermentation strains:

[0007] 100-300 parts of ginseng powder, 20-50 parts of corn silk and 10-20 parts of chrysanthemum.

[0008] In some embodiments, the mass parts of each raw material in the fermentation composition are as follows:

[0009] 200 parts of ginseng powder, 35 parts of corn silk and 15 parts of chrysanthemum.

[0010] The fermentation strains in the fermentation composition of the present application include Saccharomyces cerevisiae and Bacillus subtilis.

[0011] In some embodiments, the ratio of the effective number of Bacillus subtilis and Saccharomyces cerevisiae is (10-90):(1-9), specifically 10:1, 10:4, 10:9, 20:1, 20:4, 30:1, 30:4, 40:1, 40:4, 50:1, 50:4, 50:9, 60:1, 60:4, 70:1, 70:4, 80:1, 80:4, 90:1, 90:4 or 90:9.

[0012] The present application also provides a preparation method of the fermentation composition, which comprises the following steps:

[0013] S1, mixing ginseng powder 100-300 parts, corn silk 20-50 parts, chrysanthemum 10-20 parts and 1000 parts of water, sterilizing to obtain a mixed solution; inoculating Bacillus subtilis into the mixed solution, fermenting to obtain a first fermentation liquor;

[0014] S2, inoculating Saccharomyces cerevisiae into the first fermentation liquor for further fermentation to obtain a second fermentation liquor;

[0015] S3, centrifuging the second fermentation liquor, collecting the supernatant and concentrating to obtain the fermentation composition.

[0016] In step S1 of the present application, ginseng powder 100-300 parts, corn silk 20-50 parts, chrysanthemum 10-20 parts and 1000 parts of water are mixed and sterilized to obtain a mixed solution; Bacillus subtilis is inoculated into the mixed solution for fermentation to obtain a first fermentation liquor.

[0017] The inoculation amount of Bacillus subtilis in each 1L of the mixed liquor is (1-9) x 10 9 CFU. Specifically, the inoculation amount can be 1 x 10 9 CFU, 5 x 10 9 CFU, 9 x 10 9 CFU.

[0018] The fermentation temperature of the fermentation is 34-38℃, and specifically can be 34℃, 35℃, 36℃, 37℃ or 38℃.

[0019] The stirring speed of the fermentation is 150-250 rpm, and specifically can be 150 rpm, 200 rpm or 250 rpm.

[0020] The aeration amount of the fermentation is 150-200 L / h, and specifically can be 150 L / h, 160 L / h, 170 L / h, 180 L / h, 190 L / h or 200 L / h.

[0021] The fermentation time is 24-30 h, and specifically can be 24 h, 26 h, 28 h or 30 h.

[0022] In step S2 of the present application, Saccharomyces cerevisiae is inoculated into the first fermentation liquor for further fermentation to obtain a second fermentation liquor.

[0023] In some embodiments, (1-9) x 10 8 CFU of Saccharomyces cerevisiae is inoculated into each 1L of the first fermentation liquor, i.e. the inoculation concentration of Saccharomyces cerevisiae is (1-9) x 10 8 CFU / L of fermentation liquor. In some specific embodiments, the inoculation concentration can be specifically 1 x 10 8 CFU / L of fermentation liquor, 4 x 10 8 CFU / L of fermentation liquor, 9 x 108 CFU / L of the fermentation broth.

[0024] The fermentation temperature of the continued fermentation is 22-26℃, and specifically can be 22℃, 24℃, or 26℃.

[0025] The stirring speed of the continued fermentation is 30-50 rpm, and specifically can be 30 rpm, 40 rpm, or 50 rpm.

[0026] The aeration amount of the continued fermentation is 15-30 L / h, and specifically can be 15 L / h, 20 L / h, 25 L / h, or 30 L / h.

[0027] In step S3, the second fermentation broth is centrifuged, and the supernatant is collected and concentrated to obtain the fermentation composition. The concentration is reduced-pressure concentration to a relative density of 1.10-1.15, and specifically can be 1.0, 1.12, or 1.15.

[0028] In some embodiments, the method for preparing the fermentation composition further comprises the step of adding fermentation nutrient salt and fermenting for 18-24 h before inoculating the Saccharomyces cerevisiae. In the present application, the addition of fermentation nutrient salt comprises adding 0.05-0.2 g of sodium chloride and 0.2-0.4 g of sodium acetate per 1 L of the fermentation broth.

[0029] The present application also provides the use of the fermentation composition or the fermentation composition prepared by the method in any one of the following applications:

[0030] (1) preparing an antioxidant product;

[0031] (2) preparing a tobacco product;

[0032] (3) flavoring a tobacco product.

[0033] The tobacco product comprises cigarettes and cigars.

[0034] The present application also provides a tobacco product, the fermentation composition of any one of claims 1-4 or the fermentation composition prepared by the method of any one of claims 5-9.

[0035] and tobacco leaves or tobacco shreds.

[0036] The present application also provides a method for flavoring tobacco leaves, wherein the composition of the present application is added to the tobacco leaves or tobacco shreds. In some embodiments, the addition is in the form of spraying, i.e., the composition of the present application is sprayed onto the surface of the tobacco leaves or tobacco shreds.

[0037] The present application has the following advantages and positive effects:

[0038] (1) The fermentation raw materials: ginseng powder, corn silk and chrysanthemum, are obtained through comprehensive evaluation of network pharmacology and flavoromics; the combination of the three in weight parts is the best ratio obtained through multiple tests, which can achieve the best effect in terms of antioxidant capacity, flavor evaluation and fermentation aroma enhancement, and has good synergistic effect.

[0039] (2) The fermentation strains: Saccharomyces cerevisiae and Bacillus subtilis, are obtained through a large number of experiments based on the combination of fermentation raw materials, combined with their metabolic characteristics, and the purpose of obtaining ginseng combined fermentation products with strong antioxidant capacity and typical aroma characteristics, and can better synergistically ferment, KEGG enrichment analysis shows that the synergistic metabolic pathways are mainly phenylalanine, tyrosine and tryptophan biosynthesis, biosynthesis of phenylpropanoids, biosynthesis of various plant secondary metabolites, nucleotide metabolism and other metabolic pathways.

[0040] (3) The nutritional salt and metabolic control conditions are obtained through a large number of experiments based on the metabolic pathways of Saccharomyces cerevisiae and Bacillus subtilis synergistic mixed fermentation, and through the analysis of different metabolic pathways and the abundance of different strains in the liquid fermentation process and the quorum sensing mechanism, by adding specific nutrients, controlling the fermentation temperature, rotation speed and aeration amount, to achieve the purpose of regulating the corresponding coding genes to promote the synthesis of flavor compounds such as alcohol and ester by microorganisms, and at the same time, to synthesize functional compounds with strong antioxidant capacity.

[0041] (4) The ginseng combined fermentation product prepared by the present application has strong antioxidant capacity due to the significant increase in oligosaccharides after fermentation, and the typical floral and fruity aroma comes from the significant increase in volatile aroma components after fermentation, which can be increased by 170%, mainly saturated fatty alcohols and aromatic ester compounds. BRIEF DESCRIPTION OF DRAWINGS

[0042] Figure 1 The sensory evaluation aroma profile. DETAILED DESCRIPTION

[0043] The present application provides fermentation compositions and their use in the preparation of tobacco products. Those skilled in the art can improve the process parameters according to the content herein. It is particularly pointed out that all similar substitutions and changes are obvious to those skilled in the art, and they are considered to be included in the present application. The methods and uses of the present application have been described by preferred embodiments, and those skilled in the art can obviously modify or appropriately change and combine the methods and uses herein without departing from the content, spirit and scope of the present application, to realize and apply the present application technology.

[0044] The test materials used in the present application are all ordinary commercially available products, which can be purchased in the market.

[0045] The present application is further described below in conjunction with examples:

[0046] Example 1

[0047] For example, a 10L fermenter was used, and 7.5L of culture medium was prepared according to weight parts: 200 parts of ginseng powder, 35 parts of corn silk, 15 parts of chrysanthemum, and 1000 parts of water, and high-pressure sterilization at 121℃ for 45min. After cooling to room temperature, 5x10 9 CFU / L of the culture medium was inoculated with Bacillus subtilis, and the fermentation parameters were: fermentation temperature 36℃, stirring speed 200rpm, and aeration amount 170L / h; after 28h of fermentation, nutritional salts (sodium chloride 0.15g / L of fermentation broth, sodium acetate 0.3g / L of fermentation broth) were added; after 20h of continuous fermentation, 4x10 8 CFU / L of the fermentation broth was inoculated with Saccharomyces cerevisiae, and the fermentation parameters were adjusted to: fermentation temperature 24℃, stirring speed 40rpm, and aeration amount 20L / h; after 110h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000rpm for 30min, and the supernatant was concentrated to a relative density of 1.12 at 70℃ under reduced pressure, to obtain the ginseng combination fermentation product.

[0048] Comparative Example 1

[0049] Compared with Example 1, Bacillus subtilis was not inoculated.

[0050] For example, a 10L fermenter was used, and 7.5L of culture medium was prepared according to weight parts: 200 parts of ginseng powder, 35 parts of corn silk, 15 parts of chrysanthemum, and 1000 parts of water, and high-pressure sterilization at 121℃ for 45min. After cooling to room temperature, 5x10 8S. cerevisiae was inoculated at a ratio of 5 x 10 CFU / L of fermentation broth, and the fermentation parameters were adjusted to a fermentation temperature of 24℃, a stirring speed of 40 rpm, and a ventilation volume of 20 L / h. After 110 h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000 rpm for 30 min, and the supernatant was concentrated to a relative density of 1.12 at 70℃ under reduced pressure to obtain the ginseng combination fermentation product.

[0051] Comparative Example 2

[0052] In comparison with Example 1, S. cerevisiae was not inoculated.

[0053] In a 10 L fermenter, 7.5 L of medium was prepared according to weight parts: 200 parts of ginseng powder, 15 parts of chrysanthemum, and 1000 parts of water, and was autoclaved at 121℃ for 45 min. After cooling to room temperature, 5 x 10 9 B. subtilis was inoculated at a ratio of 5 x 10 CFU / L of fermentation broth, and the fermentation parameters were a fermentation temperature of 36℃, a stirring speed of 200 rpm, and a ventilation volume of 170 L / h. After 28 h of fermentation, nutrient salts (0.15 g / L of fermentation broth of sodium chloride and 0.3 g / L of fermentation broth of sodium acetate) were added. After 20 h of continuous fermentation, the fermentation parameters were adjusted to a fermentation temperature of 24℃, a stirring speed of 40 rpm, and a ventilation volume of 20 L / h. After 110 h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000 rpm for 30 min, and the supernatant was concentrated to a relative density of 1.12 at 70℃ under reduced pressure to obtain the ginseng combination fermentation product.

[0054] Comparative Example 3

[0055] In comparison with Example 1, corn silk was removed from the fermentation raw material.

[0056] In a 10 L fermenter, 7.5 L of medium was prepared according to weight parts: 200 parts of ginseng powder, 15 parts of chrysanthemum, and 1000 parts of water, and was autoclaved at 121℃ for 45 min. After cooling to room temperature, 5 x 10 9 B. subtilis was inoculated at a ratio of 5 x 10 CFU / L of fermentation broth, and the fermentation parameters were a fermentation temperature of 36℃, a stirring speed of 200 rpm, and a ventilation volume of 170 L / h. After 28 h of fermentation, nutrient salts (0.15 g / L of fermentation broth of sodium chloride and 0.3 g / L of fermentation broth of sodium acetate) were added. After 20 h of continuous fermentation, the fermentation parameters were adjusted to a fermentation temperature of 24℃, a stirring speed of 40 rpm, and a ventilation volume of 20 L / h. After 110 h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000 rpm for 30 min, and the supernatant was concentrated to a relative density of 1.12 at 70℃ under reduced pressure to obtain the ginseng combination fermentation product. 8 S. cerevisiae was inoculated at a ratio of 5 x 10 CFU / L of fermentation broth, and the fermentation parameters were adjusted to a fermentation temperature of 24℃, a stirring speed of 40 rpm, and a ventilation volume of 20 L / h. After 110 h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000 rpm for 30 min, and the supernatant was concentrated to a relative density of 1.12 at 70℃ under reduced pressure to obtain the ginseng combination fermentation product.

[0057] Comparative Example 4

[0058] Compared with Example 1, no fermentation nutrient salt was added.

[0059] For example, a 10L fermenter was used, and 7.5L medium was prepared according to weight parts: 200 parts of ginseng powder, 35 parts of corn silk, 15 parts of chrysanthemum, and 1000 parts of water, and sterilized at 121℃ for 45min. After cooling to room temperature, 5x108CFU / L of Bacillus subtilis was inoculated into the medium, and the fermentation parameters were set as follows: fermentation temperature 36℃, stirring speed 200rpm, and aeration amount 170L / h. After 48h of continuous fermentation, 4x108CFU / L of Saccharomyces cerevisiae was inoculated into the medium, and the fermentation parameters were adjusted as follows: fermentation temperature 24℃, stirring speed 40rpm, and aeration amount 20L / h. After 110h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000rpm for 30min, and the supernatant was concentrated at 70℃ under reduced pressure to a relative density of 1.12, thereby obtaining the ginseng combined fermentation product. 9 CFU / L of Bacillus subtilis was inoculated into the medium, and the fermentation parameters were set as follows: fermentation temperature 36℃, stirring speed 200rpm, and aeration amount 170L / h. After 28h of fermentation, nutrient salt (sodium chloride 0.15g / L of fermentation broth, and sodium acetate 0.3g / L of fermentation broth) was added. After 20h of continuous fermentation, 4x108CFU / L of Saccharomyces cerevisiae was inoculated into the medium, and the fermentation parameters were adjusted as follows: fermentation temperature 32℃, stirring speed 70rpm, and aeration amount 50L / h. After 110h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000rpm for 30min, and the supernatant was concentrated at 70℃ under reduced pressure to a relative density of 1.12, thereby obtaining the ginseng combined fermentation product. 8 CFU / L of Bacillus subtilis was inoculated into the medium, and the fermentation parameters were set as follows: fermentation temperature 36℃, stirring speed 200rpm, and aeration amount 170L / h. After 28h of fermentation, nutrient salt (sodium chloride 0.15g / L of fermentation broth, and sodium acetate 0.3g / L of fermentation broth) was added. After 20h of continuous fermentation, 4x108CFU / L of Saccharomyces cerevisiae was inoculated into the medium, and the fermentation parameters were adjusted as follows: fermentation temperature 32℃, stirring speed 70rpm, and aeration amount 50L / h. After 110h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000rpm for 30min, and the supernatant was concentrated at 70℃ under reduced pressure to a relative density of 1.12, thereby obtaining the ginseng combined fermentation product.

[0060] Comparative Example 5

[0061] Compared with Example 1, after inoculation of the yeast, the fermentation conditions were not within the scope of the claims.

[0062] For example, a 10L fermenter was used, and 7.5L medium was prepared according to weight parts: 200 parts of ginseng powder, 35 parts of corn silk, 15 parts of chrysanthemum, and 1000 parts of water, and sterilized at 121℃ for 45min. After cooling to room temperature, 5x108CFU / L of Bacillus subtilis was inoculated into the medium, and the fermentation parameters were set as follows: fermentation temperature 36℃, stirring speed 200rpm, and aeration amount 170L / h. After 48h of continuous fermentation, 4x108CFU / L of Saccharomyces cerevisiae was inoculated into the medium, and the fermentation parameters were adjusted as follows: fermentation temperature 24℃, stirring speed 40rpm, and aeration amount 20L / h. After 110h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000rpm for 30min, and the supernatant was concentrated at 70℃ under reduced pressure to a relative density of 1.12, thereby obtaining the ginseng combined fermentation product. 9 CFU / L of Bacillus subtilis was inoculated into the medium, and the fermentation parameters were set as follows: fermentation temperature 36℃, stirring speed 200rpm, and aeration amount 170L / h. After 28h of fermentation, nutrient salt (sodium chloride 0.15g / L of fermentation broth, and sodium acetate 0.3g / L of fermentation broth) was added. After 20h of continuous fermentation, 4x108CFU / L of Saccharomyces cerevisiae was inoculated into the medium, and the fermentation parameters were adjusted as follows: fermentation temperature 32℃, stirring speed 70rpm, and aeration amount 50L / h. After 110h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000rpm for 30min, and the supernatant was concentrated at 70℃ under reduced pressure to a relative density of 1.12, thereby obtaining the ginseng combined fermentation product. 8 CFU / L of Bacillus subtilis was inoculated into the medium, and the fermentation parameters were set as follows: fermentation temperature 36℃, stirring speed 200rpm, and aeration amount 170L / h. After 28h of fermentation, nutrient salt (sodium chloride 0.15g / L of fermentation broth, and sodium acetate 0.3g / L of fermentation broth) was added. After 20h of continuous fermentation, 4x108CFU / L of Saccharomyces cerevisiae was inoculated into the medium, and the fermentation parameters were adjusted as follows: fermentation temperature 32℃, stirring speed 70rpm, and aeration amount 50L / h. After 110h of continuous fermentation, the fermentation was terminated, the fermentation broth was centrifuged at 8000rpm for 30min, and the supernatant was concentrated at 70℃ under reduced pressure to a relative density of 1.12, thereby obtaining the ginseng combined fermentation product.

[0063] Effect evaluation experiment

[0064] The ginseng combined fermentation products obtained in each example and comparative example were extracted with dichloromethane solvent and concentrated under reduced pressure to prepare sample concentrates, which were further detected and analyzed by GC-MS / MS for volatile aroma components of each test sample, with unfermented raw materials as a reference, to evaluate the change in the relative content of volatile aroma components in the ginseng combined fermentation products obtained in each example and comparative example, with three parallel groups for each, and the results are shown in Table 1.

[0065] The ginseng combination fermentation products obtained in each example and comparative example were diluted at the same ratio, then injected into the finished cigarette with a sample needle, and the injected fermentation product diluent was evaluated by sensory quantitative descriptive analysis and scored. The sensory evaluation team consisted of 10 professional evaluators, including 5 men and 5 women, aged 23-30 years, and each evaluator was trained for 3 months. Fruit aroma, sweet aroma, sour aroma, grass aroma, and raw material aroma were used as flavor descriptors, and the flavor reference is shown in Table 2. The samples were randomly numbered and randomly presented, and the evaluators scored the aroma intensity of the aroma descriptors with a 1-5 five-point marking method, where 1 was the weakest, 2 was weaker, 3 was identifiable, 4 was stronger, and 5 was extremely strong. The sensory evaluation was carried out in a sensory evaluation room at 25°C, and the experiment was repeated three times, and the final score was averaged. According to the scoring results, the aroma profile was drawn using Excel, and the results are shown in Figure 1

[0066] The ginseng combination fermentation products obtained in each example and comparative example were diluted at the same ratio, and the antioxidant activity of each sample was detected by DPPH, ABST, FRAP, etc. Each group had three parallel samples, and the results are shown in Table 3.

[0067] Fermentation raw materials: 200 parts of ginseng powder, 35 parts of corn silk, 15 parts of chrysanthemum, and 1000 parts of water.

[0068] Table 1 Comparison of Relative Content of Volatile Aroma-Forming Components

[0069]

[0070] Table 2 Flavor Description and Reference

[0071]

[0072] Table 3 Comparison of Antioxidant Activity of Each Sample

[0073]

[0074] The results in Table 1 on the increase in the relative content of aroma-forming components in the comparative samples demonstrate that Example 1 can significantly increase by 271%, which is much higher than the other comparative examples. Based on the fact that Comparative Examples 1, 3, 4, and 5 were inoculated with Saccharomyces cerevisiae during fermentation, these samples also showed some results of increasing the content of aroma-forming components. At the same time, the aroma-enhancing effects of the comparative examples also differ. Comparative Example 4, which did not add fermentation nutrient salt, had a lower aroma-enhancing effect than Comparative Examples 1 and 3, which did not inoculate Bacillus subtilis and removed corn silk from the fermentation raw materials, indicating the importance of fermentation nutrient salt in the metabolic regulation of the strain.

[0075] ​Further, the results of sensory evaluation of aroma profile show that the sensory evaluation of fruit aroma and sweet aroma of Example 1 is better than that of each of the comparative examples. Meanwhile, the sensory score of raw material aroma of Example 1 is lower than that of each of the comparative examples, which indicates that the microbial synergistic fermentation and metabolic control technology of the present application not only increases the characteristic aroma components of fruit aroma and sweet aroma, but also reduces the characteristic aroma components of part of the raw material aroma.

[0076] Thirdly, the results of comparison of the antioxidant activity of each sample in Table 3 show that the antioxidant performance of Example 1 is higher than that of each of the comparative examples. Similarly to the results of comparison of the relative content of the aroma components in Table 1, the antioxidant performance of different comparative examples also presents a great difference.

[0077] In summary, the ginseng combined fermentation product with strong antioxidant capacity and the preparation method and application thereof according to the present application have strong antioxidant capacity, and have typical aroma characteristics and full and coordinated aroma, and can be better applied to cigarette flavoring and taste enhancement.

[0078] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. within the principles of the present application shall be included in the protection scope of the present application.

Claims

1. A fermentation composition, characterized in that, The fermentation composition is prepared by fermenting water and raw materials in the following mass parts by a fermentation strain: ginseng powder 100-300 parts, corn silk 20-50 parts, and chrysanthemum 10-20 parts.

2. The fermentation composition of claim 1, wherein, The mass parts of each raw material are: ginseng powder 200 parts, corn silk 35 parts, and chrysanthemum 15 parts.

3. The fermentation composition according to claim 1 or 2, characterized in that, The fermentation strain includes Saccharomyces cerevisiae and Bacillus subtilis.

4. The fermentation composition of claim 3, wherein, The ratio of the effective bacteria quantity of the Bacillus subtilis to the Saccharomyces cerevisiae is (10-90):(1-9); preferably, the ratio of the effective bacteria quantity of the Bacillus subtilis to the Saccharomyces cerevisiae is 50:

4.

5. Process for the preparation of a fermentation composition according to any one of claims 1 to 4, characterized in that, The method includes the following steps: S1. Ginseng powder 100-300 parts, corn silk 20-50 parts, chrysanthemum 10-20 parts, and 1000 parts of water are mixed and sterilized to obtain a mixed solution; Bacillus subtilis is inoculated into the mixed solution to ferment to obtain a first fermentation solution; S2. Saccharomyces cerevisiae is inoculated into the first fermentation solution to continue fermentation to obtain a second fermentation solution; S3. The second fermentation solution is centrifuged, and the supernatant is collected and concentrated to obtain the fermentation composition.

6. The preparation method according to claim 5, characterized in that, In step S1: The inoculation amount of Bacillus subtilis per 1L of the mixed solution is (1-9)×109CFU; The fermentation conditions include a fermentation temperature of 34-38℃, a stirring speed of 150-250rpm, a ventilation amount of 150-200L / h, and a fermentation time of 24-30h.

7. The preparation method according to claim 5, characterized in that, In step S2: S. cerevisiae (1-9) x 10 8 CFU; The conditions for the continued fermentation include a fermentation temperature of 22-26℃, a stirring speed of 30-50rpm, and a ventilation amount of 15-30L / h; a fermentation temperature of 34-38℃, a stirring speed of 150-250rpm, a ventilation amount of 150-200L / h, and a fermentation time of 108-120h; And / or, in step S3, the concentration is reduced-pressure concentration to a relative density of 1.10-1.

15.

8. The method of any one of claims 5 to 7, wherein the method further comprises, Before the inoculation of Saccharomyces cerevisiae, a step of adding fermentation nutrient salt to ferment for 18-24h is further included; The addition of the fermentation nutrient salt includes adding 0.05-0.2g of sodium chloride and 0.2-0.4g of sodium acetate per 1L of the fermentation solution.

9. The fermentation composition of any one of claims 1-4 or the fermentation composition prepared by the method of any one of claims 5-8 is applied in any one of the following: (1) preparation of an antioxidant product; (2) preparation of a tobacco product; (3) flavoring of a tobacco product; The tobacco product includes cigarettes and cigars.

10. A tobacco product characterised in that, The tobacco leaves or tobacco shreds are added with the fermentation composition; The fermentation composition is the fermentation composition of any one of claims 1-4 or the fermentation composition prepared by the method of any one of claims 5-8.

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