Method for preparing cigarette flavor enhancer by fermenting sugarcane juice through compound microorganisms and application of cigarette flavor enhancer
By fermenting sugarcane juice using a mixture of yeasts, Aspergillus niger, and Monascus purpureus, the problem of a single-strain fermentation of sugarcane juice with a single aroma is solved, and a complex aroma that is coordinated with the aroma of tobacco is prepared, thereby improving the aroma quantity and comfort of cigarettes.
Patent Information
- Application Number
- CN202511532508.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-24
- Publication Date
- 2026-01-23
AI Technical Summary
The aroma produced by fermenting sugarcane juice with a single strain of bacteria in the current technology is monotonous. Directly using it to flavor cigarettes will destroy the harmony of the tobacco aroma and lack complex aroma and layering.
The sugarcane juice is fermented using a mixture of Aspergillus niger, Aspergillus urinaria, and Aspergillus purpureus. The enzyme system of Aspergillus niger decomposes the substrate to produce organic acids, which, combined with the ester-producing ability of Aspergillus niger and Aspergillus purpureus, produce a rich aroma of esters, lactones, and acids, achieving a rich aroma profile and a harmonious blend of smoky notes.
The prepared cigarette flavoring agent has a fruity sweetness and freshness, which blends with the natural aroma of tobacco, enhances the richness and fullness of the tobacco aroma, masks off-flavors, and produces a refreshing and sweet sensory effect, which is in line with the development trend of natural and safe products.
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Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of microbial fermentation, in particular to a method for preparing a cigarette flavoring agent by fermenting sugarcane juice with a composite microorganism and application thereof, and particularly to a method for preparing a cigarette flavoring agent by fermenting sugarcane juice with a specific combination of microorganisms. BACKGROUND
[0002] Sugarcane juice is rich in sucrose, glucose, fructose, and various amino acids and minerals, and has a clean and sweet sugar aroma, which is a natural flavor precursor with great potential. Through microbial fermentation, sugarcane juice can be converted to produce more complex aroma components than the raw material itself. In the prior art, there have been reports of using a single strain (such as Saccharomyces cerevisiae) to ferment sugarcane juice to produce alcohol or edible vinegar, but the aroma of the product is single, mainly alcoholic or sour, and direct use in cigarette flavoring will damage the harmony of tobacco aroma.
[0003] Saccharomycopsis fibuligera is a non-Saccharomyces cerevisiae with strong esterification ability, which can produce rich fruit ester aromas such as ethyl acetate and ethyl hexanoate; Aspergillus niger is a recognized safe strain with strong enzyme production system (such as saccharifying enzyme, protease, pectinase), which can decompose macromolecular substances and produce organic acids to provide precursors for esterification reaction; Monascus purpureus can not only produce natural pigments, but also metabolize to produce γ-nonanolactone and other lactone components with buttery aroma. However, how to scientifically combine these three strains with different functions to make them work together through the design of fermentation process to efficiently convert sugarcane juice into natural flavoring agents suitable for cigarette flavoring, with rich aroma levels and harmonious with tobacco aroma, has not been reported.
[0004] Therefore, it is of great application value and practical significance to develop a method for preparing a cigarette flavoring agent based on multi-strain synergistic fermentation of sugarcane juice. SUMMARY
[0005] To solve the above technical problems, the present application provides a method for preparing a cigarette flavoring agent by fermenting sugarcane juice with a composite microorganism and application thereof. The present application uses Saccharomycopsis fibuligera, Aspergillus niger and Monascus purpureus to ferment sugarcane juice in combination, aiming to produce a complex aroma that can perfectly harmonize with tobacco aroma, significantly improving the aroma amount, sweet and smooth feeling and comfort of cigarettes.
[0006] To achieve this purpose, the present application adopts the following technical solutions:
[0007] In a first aspect, the present application provides a method for preparing a cigarette flavoring agent by fermenting sugarcane juice with a composite microorganism, which comprises filtering and sterilizing the sugarcane juice, inoculating the strain for fermentation, and removing the bacterial bodies after fermentation to obtain the fermentation liquor; the types of the strain include any one or a combination of at least two of Saccharomycopsis fibuligera, Aspergillus niger or Monascus purpureus.
[0008] In the present application, sugarcane juice is used as a precursor, and the enzyme system of Aspergillus niger is used to decompose the substrate and produce organic acids, laying a foundation for subsequent esterification. Then, Torulopsis apicola with strong ester-producing ability and Monascus purpureus with characteristic aroma are introduced for synergistic fermentation, and the metabolic products of the two complement and promote each other, producing extremely rich ester, lactone, acid and other aroma substances, with much more layers of aroma than single strain fermentation.
[0009] Preferably, the species of the strain includes a combination of any two of Torulopsis apicola, Aspergillus niger or Monascus purpureus.
[0010] Preferably, the inoculation amount of the Aspergillus niger is 1%-5% of the volume of the sugarcane juice. For example, it can be 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2%, 2.2%, 2.4%, 2.6%, 2.8%, 3%, 3.2%, 3.4%, 3.6%, 3.8%, 4%, 4.2%, 4.4%, 4.6%, 4.8% or 5%, etc.
[0011] Preferably, the inoculation amount of the Torulopsis apicola is 1%-3% of the volume of the sugarcane juice. For example, it can be 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2%, 2.2%, 2.4%, 2.6%, 2.8% or 3%, etc.
[0012] Preferably, the inoculation amount of the Monascus purpureus is 1%-3% of the volume of the sugarcane juice. For example, it can be 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2%, 2.2%, 2.4%, 2.6%, 2.8% or 3%, etc.
[0013] Preferably, the sterilization temperature is 110°C-130°C, and the time is 10-30 min. The 110°C-130°C can be, for example, 110°C, 115°C, 120°C, 121°C, 125°C or 130°C, etc. The 10-30 min can be, for example, 10 min, 15 min, 20 min, 25 min or 30 min, etc.
[0014] Preferably, the fermentation temperature is 25°C-35°C, and the time is 2-4 days. The 25°C-35°C can be, for example, 25°C, 27°C, 29°C, 31°C, 33°C or 35°C, etc. The 2-4 days can be, for example, 2 days, 3 days or 4 days, etc.
[0015] Preferably, the concentration includes concentrating the fermentation broth to 10%-20% of the original volume. For example, it can be 10%, 12%, 14%, 16%, 18% or 20%, etc.
[0016] In a second aspect, the present application provides a cigarette flavor enhancer prepared by the method of preparing a cigarette flavor enhancer from fermented sugarcane juice with composite microorganisms according to the first aspect.
[0017] In a third aspect, the present application provides use of the cigarette flavor enhancer according to the second aspect in cigarette preparation.
[0018] Preferably, the cigarette preparation comprises spraying the cigarette flavor enhancer into tobacco shreds, and rolling after balancing.
[0019] Preferably, the spraying amount of the cigarette flavor enhancer is 0.01%-0.1%. For example, it can be 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09% or 0.1%, etc.
[0020] Preferably, the balancing temperature is 20-30℃, and the time is 24-48 h. The 20-30℃, for example, can be 20℃, 22℃, 24℃, 26℃, 28℃ or 30℃, etc. The 24-48 h, for example, can be 24 h, 30 h, 36 h, 42 h or 48 h.
[0021] Compared with the prior art, the present application has at least the following beneficial effects:
[0022] 1. Synergistic aroma: through the mixed fermentation strategy, the enzyme system of Aspergillus niger is first used to decompose the substrate and produce organic acids, laying a foundation for subsequent esterification reaction. Then, the ester-producing ability of Ogataea oleophila and the characteristic aroma of Monascus purpureus are introduced for synergistic fermentation, the metabolic products of the three are complementary and promote each other, producing extremely rich esters, lactones, acids and other aroma substances, and the aroma levels far exceed single strain fermentation.
[0023] 2. High coordination with tobacco aroma: the flavor enhancer prepared by the present application has fruit sweet aroma and fresh aroma, which can be well integrated with tobacco aroma, effectively improving the richness and fullness of tobacco aroma, and covering the miscellaneous aroma to produce a refreshing and sweet sensory effect.
[0024] 3. Natural raw materials and controllable process: pure natural sugarcane juice is used as raw material, and aroma raw materials are generated through microbial transformation, which meets the development trend of natural and safe. The fermentation process is mild and easy to control, which is suitable for large-scale production. DETAILED DESCRIPTION
[0025] For the convenience of understanding the present application, the present application lists the following examples. Those skilled in the art should understand that the examples are only to help understand the present application, and should not be regarded as a specific limitation on the present application.
[0026] The reagents used in the following examples are from:
[0027] Saccharomycopsis fibuligera: bio-67803, Beijing Bao Bo Wei Biotechnology Co., Ltd.
[0028] Aspergillus niger: bio-52616, Beijing Bao Bo Wei Biotechnology Co., Ltd.
[0029] Aspergillus ruber: bio-63284, Beijing Bao Bo Wei Biotechnology Co., Ltd.
[0030] Preparation Example 1
[0031] The present preparation example activates the strains
[0032] The preserved slant strain of Saccharomycopsis fibuligera was inoculated into YPD liquid medium and cultured at 30°C with 150 rpm shaking for 24 hours; the slant strains of Aspergillus niger and Aspergillus ruber were inoculated onto PDA slant medium and cultured at 30°C for 6 days until the spores were mature, then spore suspension was prepared with sterile water and the spore concentration was adjusted to 1×10 6 CFU / mL.
[0033] Example 1
[0034] In the present example, composite microorganism fermentation of sugarcane juice was used to prepare cigarette flavor enhancer
[0035] (1) 1 L of fresh sugarcane juice was filtered and sterilized at 121°C for 20 min.
[0036] (2) Saccharomycopsis fibuligera and Aspergillus niger were activated respectively.
[0037] (3) 1% (v / v) of Aspergillus niger spore suspension and 2% (v / v) of Saccharomycopsis fibuligera bacterial liquid were inoculated into the sugarcane juice, and the fermentation was carried out at 30°C with 150 rpm for 3 days.
[0038] (4) After the fermentation was completed, the fermentation strains were removed by centrifugation, and the supernatant was obtained to obtain the sugarcane juice fermentation flavor raw material.
[0039] Example 2
[0040] In the present example, composite microorganism fermentation of sugarcane juice was used to prepare cigarette flavor enhancer
[0041] (1) 1 L of fresh sugarcane juice was filtered and sterilized at 121°C for 20 min.
[0042] (2) Saccharomycopsis fibuligera and Aspergillus niger were activated respectively.
[0043] (3) 1% (v / v) of Aspergillus niger spore suspension and 1% (v / v) of Saccharomycopsis fibuligera bacteria solution were inoculated into the sugar cane juice, and fermentation was carried out at 30°C and 150 rpm for 2 days.
[0044] (4) After the fermentation was completed, the fermentation bacteria were removed by centrifugation, and the supernatant was obtained to obtain the fermented raw material of sugar cane juice.
[0045] Example 3
[0046] In this example, a composite microorganism is used to ferment sugar cane juice to prepare a cigarette flavoring agent
[0047] (1) 1 L of fresh squeezed sugar cane juice was filtered and sterilized at 121°C for 20 min.
[0048] (2) Saccharomycopsis fibuligera and Aspergillus niger were activated respectively.
[0049] (3) 1% (v / v) of Aspergillus niger spore suspension and 3% (v / v) of Saccharomycopsis fibuligera bacteria solution were inoculated into the sugar cane juice, and fermentation was carried out at 30°C and 150 rpm for 4 days.
[0050] (4) After the fermentation was completed, the fermentation bacteria were removed by centrifugation, and the supernatant was obtained to obtain the fermented raw material of sugar cane juice.
[0051] Example 4
[0052] In this example, a composite microorganism is used to ferment sugar cane juice to prepare a cigarette flavoring agent
[0053] (1) 1 L of fresh squeezed sugar cane juice was filtered and sterilized at 121°C for 20 min.
[0054] (2) Saccharomycopsis fibuligera and Aspergillus niger were activated respectively.
[0055] (3) 3% (v / v) of Aspergillus niger spore suspension and 4% (v / v) of Saccharomycopsis fibuligera bacteria solution were inoculated into the sugar cane juice, and fermentation was carried out at 30°C and 150 rpm for 3 days.
[0056] (4) After the fermentation was completed, the fermentation bacteria were removed by centrifugation, and the supernatant was obtained to obtain the fermented raw material of sugar cane juice.
[0057] Example 5
[0058] In this example, a composite microorganism is used to ferment sugar cane juice to prepare a cigarette flavoring agent
[0059] (1) 1 L of fresh squeezed sugar cane juice was filtered and sterilized at 121°C for 20 min.
[0060] (2) Saccharomycopsis fibuligera and Aspergillus niger were activated respectively.
[0061] (3) 5% (v / v) of Aspergillus niger spore suspension and 3% (v / v) of Starmerella bombicola were inoculated into the sugar cane juice, and fermentation was carried out at 30°C and 150 rpm for 3 days.
[0062] (4) After fermentation, the fermentation strains were removed by centrifugation, and the supernatant was obtained to obtain the fermented raw material of sugar cane juice.
[0063] Example 6
[0064] In this example, a composite microorganism is used to ferment sugar cane juice to prepare a cigarette flavoring agent
[0065] (1) 1 L of fresh squeezed sugar cane juice was filtered and sterilized at 121°C for 20 min.
[0066] (2) Starmerella bombicola and Monascus purpureus were activated respectively.
[0067] (3) 3% (v / v) of Aspergillus niger spore suspension and 3% (v / v) of Starmerella bombicola were inoculated into the sugar cane juice, and fermentation was carried out at 30°C and 150 rpm for 3 days.
[0068] (4) After fermentation, the fermentation strains were removed by centrifugation, and the supernatant was obtained to obtain the fermented raw material of sugar cane juice.
[0069] Example 7
[0070] In this example, a composite microorganism is used to ferment sugar cane juice to prepare a cigarette flavoring agent
[0071] (1) 1 L of fresh squeezed sugar cane juice was filtered and sterilized at 121°C for 20 min.
[0072] (2) Starmerella bombicola and Monascus purpureus were activated respectively.
[0073] (3) 1% (v / v) of Starmerella bombicola and 3% (v / v) of Monascus purpureus spore suspension were inoculated into the sugar cane juice at the same time, and fermentation was carried out at 30°C and 150 rpm for 2 days.
[0074] (4) After fermentation, the fermentation strains were removed by centrifugation, and the supernatant was obtained to obtain the fermented raw material of sugar cane juice.
[0075] Example 8
[0076] In this example, a composite microorganism is used to ferment sugar cane juice to prepare a cigarette flavoring agent
[0077] (1) 1 L of fresh squeezed sugar cane juice was filtered and sterilized at 121°C for 20 min.
[0078] (2) Starmerella bombicola and Monascus purpureus were activated respectively.
[0079] (3) At the same time, 4% (v / v) of Saccharomycopsis fibuligera and 1% (v / v) of Monascus spore suspension were inoculated into the sugar cane juice, and fermentation was carried out at 30°C, 150 rpm for 3 days.
[0080] (4) After fermentation, the fermentation strain was removed by centrifugation, and the supernatant was obtained to obtain the fermented flavor raw material of sugar cane juice.
[0081] Example 9
[0082] In this example, a compound microbial fermentation of sugar cane juice was used to prepare a cigarette flavoring agent
[0083] (1) 1 L of fresh squeezed sugar cane juice was filtered and sterilized at 121°C for 20 min.
[0084] (2) Aspergillus niger and Monascus were activated respectively.
[0085] (3) At the same time, 1% (v / v) of Aspergillus niger and 3% (v / v) of Monascus spore suspension were inoculated into the sugar cane juice, and fermentation was carried out at 30°C, 150 rpm for 2 days.
[0086] (4) After fermentation, the fermentation strain was removed by centrifugation, and the supernatant was obtained to obtain the fermented flavor raw material of sugar cane juice.
[0087] Example 10
[0088] In this example, a compound microbial fermentation of sugar cane juice was used to prepare a cigarette flavoring agent
[0089] (1) 1 L of fresh squeezed sugar cane juice was filtered and sterilized at 121°C for 20 min.
[0090] (2) Aspergillus niger and Monascus were activated respectively.
[0091] (3) At the same time, 3% (v / v) of Aspergillus niger and 1% (v / v) of Monascus spore suspension were inoculated into the sugar cane juice, and fermentation was carried out at 30°C, 150 rpm for 3 days.
[0092] (4) After fermentation, the fermentation strain was removed by centrifugation, and the supernatant was obtained to obtain the fermented flavor raw material of sugar cane juice.
[0093] Example 11
[0094] In this example, a compound microbial fermentation of sugar cane juice was used to prepare a cigarette flavoring agent
[0095] (1) 1 L of fresh squeezed sugar cane juice was filtered and sterilized at 121°C for 20 min.
[0096] (2) Aspergillus niger and Monascus were activated respectively.
[0097] (3) Meanwhile, inoculate 3% (v / v) of Aspergillus niger and 1% (v / v) of Monascus purpureus spore suspension into the sugarcane juice, and ferment at 30°C and 150 rpm for 2 days.
[0098] (4) After the fermentation, centrifuge to remove the fermentation strains, and take the supernatant to obtain the fermented sugarcane juice raw material.
[0099] Example 12
[0100] In this example, the sugarcane juice is fermented by complex microorganisms to prepare a cigarette flavoring agent. The difference from Example 1 is that the inoculated strain is 3% of Saccharomycopsis fibuligera liquid, and the rest is consistent with Example 1.
[0101] Example 13
[0102] In this example, the sugarcane juice is fermented by complex microorganisms to prepare a cigarette flavoring agent. The difference from Example 1 is that the inoculated strain is 3% of Aspergillus niger liquid, and the rest is consistent with Example 1.
[0103] Example 14
[0104] In this example, the sugarcane juice is fermented by complex microorganisms to prepare a cigarette flavoring agent. The difference from Example 1 is that the inoculated strain is 3% of Monascus purpureus liquid, and the rest is consistent with Example 1.
[0105] Example 15
[0106] In this example, the sugarcane juice is fermented by complex microorganisms to prepare a cigarette flavoring agent. The difference from Example 1 is that 3% of Aspergillus niger, Saccharomycopsis fibuligera, and Monascus purpureus are inoculated into the sugarcane juice at the same time, and the rest is consistent with Example 1.
[0107] Test Example 1
[0108] The effect of the above-mentioned flavoring agent is detected in this test example
[0109] The cigarette flavoring agents prepared in the above examples are respectively sprayed onto the same batch of blank tobacco at an addition amount of 0.05%. The tobacco sprayed with an equal amount of pure water is used as a blank control. After being rolled into cigarettes, the cigarettes are balanced for 48 hours under the conditions of a temperature of 22°C and a humidity of 60%. Seven professionally trained sensory evaluation experts perform sensory quality evaluation on the aroma style, comfort characteristics, and smoke characteristics of the sample cigarettes and the comparative cigarettes according to the method in YC / T 497-2014 “Sensory Evaluation Method for Chinese Cigarette Style in Cigarettes”. The results are averaged. The evaluation standards and results are shown in Tables 1 and 2.
[0110] Table 1
[0111]
[0112] Table 2
[0113]
[0114] From the above results, it can be seen that the fermented sugarcane juice raw material prepared by the method of the application added to cigarettes can significantly improve the richness, softness, sweet and smooth feeling and overall comfort, which shows that the mixed fermentation process adopted by the application produces the best aroma enhancement effect and plays a significant synergistic effect.
[0115] (1) From the comparison of Example 1 and Examples 2-6, it can be seen that within the scope defined in the application, different amounts of Saccharomycopsis fibuligera and Aspergillus niger and fermentation time all have good aroma enhancement effect. It can be seen that the aroma amount in Examples 1-6 is higher than 7.5, especially Example 4 reaches 8.0, and the content of fruit aroma and sweet aroma is more, making the overall aroma more rich.
[0116] (2) From the comparison of Example 1 and Examples 7-8, it can be seen that Saccharomycopsis fibuligera and Aspergillus niger can also obtain good aroma amount and have relatively rich aroma.
[0117] (3) From the comparison of Example 1 and Examples 9-11, it can be seen that Saccharomycopsis fibuligera and Aspergillus niger can also obtain good aroma amount and have relatively rich aroma.
[0118] (4) From the comparison of Example 1 and Examples 12-15, it can be seen that the use of Saccharomycopsis fibuligera alone will result in single aroma and significantly reduced aroma amount; the use of Aspergillus niger alone lacks the special fruit aroma and mellow feeling brought by Saccharomycopsis fibuligera; the use of Monascus alone also lacks the special fruit aroma and mellow feeling brought by Saccharomycopsis fibuligera. While inoculating three kinds of microorganisms at the same time, the enzyme hydrolysis of Aspergillus niger may be inhibited due to competition among the microorganisms at the early stage of fermentation, resulting in insufficient utilization of substrates and insufficient generation of aroma precursor substances, and finally the aroma quality of the product is reduced.
[0119] Experiments prove the importance of the synergistic effect between the fermentation strains of the application. The final product can greatly improve the aroma, concentration, richness, and delicate softness of cigarette smoke, and can more obviously improve the smoking comfort and reduce the irritation of the throat, nasal cavity and oral cavity.
[0120] In summary, the application uses Saccharomycopsis fibuligera, Aspergillus niger and Monascus rubiginosus to carry out mixed fermentation on sugarcane juice, aiming to produce a complex aroma that can perfectly coordinate with tobacco aroma and significantly improve the aroma amount, sweet and smooth feeling and comfort of cigarettes.
[0121] The applicant states that the above description is only a specific embodiment of the present application, but the protection scope of the present application is not limited thereto, and it should be understood by those skilled in the art that any changes or replacements within the technical scope disclosed by the present application can be easily thought out by those skilled in the art, and all of them fall within the protection scope and disclosure scope of the present application.
Claims
1. A method for preparing a cigarette flavor enhancer by fermenting sugarcane juice using complex microorganisms, characterized in that, The method comprises inoculating a strain after filtering and sterilizing the sugarcane juice to perform fermentation, and removing the bacterial bodies after fermentation to obtain the fermentation liquor. The strain includes any one or a combination of at least two of the following: Saccharomycopsis fibuligera, Aspergillus niger or Monascus purpureus.
2. The method for preparing a cigarette flavor enhancer by fermenting sugarcane juice using complex microorganisms according to claim 1, characterized in that, The strain includes a combination of any two of the following: Saccharomycopsis fibuligera, Aspergillus niger or Monascus purpureus.
3. The method for preparing a cigarette flavor enhancer by fermenting sugarcane juice using complex microorganisms according to claim 1 or 2, characterized in that, The inoculation amount of the Aspergillus niger is 1%-5% of the volume of the sugarcane juice.
4. The method for preparing a cigarette flavor enhancer by fermenting sugarcane juice with complex microorganisms according to any one of claims 1-3, characterized in that, The inoculation amount of the Saccharomycopsis fibuligera is 1%-3% of the volume of the sugarcane juice. Preferably, the inoculation amount of the Monascus purpureus is 1%-3% of the volume of the sugarcane juice.
5. The method for preparing a cigarette flavor enhancer by fermenting sugarcane juice with complex microorganisms according to any one of claims 1-4, characterized in that, The sterilization temperature is 110-130℃, and the time is 10-30 min.
6. The method for preparing a cigarette flavor enhancer by fermenting sugarcane juice with complex microorganisms according to any one of claims 1-5, characterized in that, The fermentation temperature is 25-35℃, and the time is 2-4 days.
7. A cigarette flavor enhancer, characterized by, The cigarette flavoring agent is prepared by the method for preparing a cigarette flavoring agent by fermenting sugarcane juice with a composite microorganism according to any one of claims 1-6.
8. The cigarette flavoring agent according to claim 7 in cigarette preparation.
9. Use according to claim 8, characterized in that, The cigarette preparation comprises spraying the cigarette flavoring agent into tobacco shreds, balancing, and then rolling to obtain the cigarette.
10. The use according to claim 9, characterized in that, The spraying amount of the cigarette flavoring agent is 0.01%-0.1%. Preferably, the balancing temperature is 20-30℃, and the time is 24-48 h.