Preparation and application of microbial preservative for inhibiting mildew of tobacco flavors and fragrances

Abstract

The invention belongs to the technical field of tobacco flavor and flavor additives, and particularly relates to preparation and application of a microbial preservative for inhibiting tobacco flavor and flavor mildewing, a set amount of nisin is weighed and dissolved in distilled water to prepare a nisin solution, or natamycin is added into the nisin solution to prepare the microbial preservative for inhibiting tobacco flavor and flavor mildewing. And preparing the nisin-natamycin compound preservative. The nisin solution or the nisin-natamycin compound preservative is applied to the tobacco essence and perfume for corrosion prevention. The nisin has a relatively strong inhibition effect on negative bacteria, the natamycin has a good sterilization effect on yeast, mould and the like, and the nisin and the natamycin are compounded for use, so that the antibacterial range and the antibacterial capability of the nisin and the natamycin can be further expanded.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco flavor and fragrance additives, and particularly relates to the preparation and application of a microbial preservative for inhibiting mildew of tobacco flavor and fragrance. Background Art

[0002] The problem of corruption and deterioration of tobacco flavors and fragrances is one of the important issues that urgently needs to be solved in the current cigarette production and processing process. In the actual production process, some tobacco flavors, especially added flavors, are easily contaminated by microorganisms and moldy and deteriorate because they contain a lot of water and sugar. At present, tobacco processing companies mainly shorten the storage time as much as possible by mixing them on the spot, or reduce the water activity by reducing pressure and concentration to reduce the occurrence of deterioration. However, the processing and use of flavors and fragrances is large, and due to production plan adjustments, joint processing in multiple locations, etc., it is difficult to avoid the surplus of flavors and fragrances, and long-term storage undoubtedly increases their risk of corruption and deterioration.

[0003] Adding chemical preservatives such as potassium sorbate and sodium benzoate is a widely used traditional preservation method. However, in recent years, chemical preservatives have been unable to meet people's pursuit of green, healthy and environmentally friendly consumption concepts, and natural antibacterial agents have become a hot topic pursued by all walks of life.

[0004] Nisin is a secondary metabolite produced by the genus Nisin, which has a significant inhibitory effect on Gram-positive bacteria. Low concentrations can effectively inhibit or kill a variety of Gram-positive bacteria and other spoilage pathogens, such as Bacillus, Clostridium botulinum, Staphylococcus, Listeria, etc. As a natural food additive, nisin is currently widely used in the processing of dairy products, meat products, etc. There are many forms of using nisin for antiseptic and antibacterial purposes. It can be added alone, which has the advantages of convenience and economy, or it can be assisted by physical processing methods such as ultrasound to effectively improve its antibacterial properties. It can also be used in combination with other antibacterial substances to increase its antibacterial range and antibacterial ability. Summary of the invention

[0005] The purpose of the present invention is to provide a preparation and application of a microbial preservative for inhibiting the mildew of tobacco flavors and fragrances, which has the characteristics of simple operation, health and naturalness, broad spectrum and high efficiency, so as to solve the problems mentioned in the above background technology.

[0006] To achieve the above objectives, this application is implemented through the following technical solutions:

[0007] A preparation method of a microbial preservative for inhibiting mildew of tobacco flavors and fragrances comprises the following steps:

[0008] A set amount of nisin was weighed and dissolved in distilled water to prepare a nisin solution.

[0009] Furthermore, the concentration of the nisin solution is at least 0.002%.

[0010] Furthermore, natamycin is added to the nisin solution, stirred with a magnetic stirrer to prepare a nisin-natamycin composite preservative, and stored in a refrigerator at 0-4°C. The prepared nisin-natamycin composite preservative needs to be used within 16 hours.

[0011] Furthermore, in the nisin-natamycin composite preservative, the concentration ratio of nisin to natamycin is 5:1-1:5.

[0012] Furthermore, in the nisin-natamycin composite preservative, the lowest concentrations of nisin and natamycin are both 0.001%.

[0013] An application, any one of the above nisin solutions is added to tobacco flavors and fragrances.

[0014] An application is to add any of the above-mentioned nisin-natamycin composite preservatives into tobacco flavors and fragrances.

[0015] The beneficial effects of the present invention are:

[0016] 1. Simple preparation: The nisin and natamycin used in the present invention are cheap and easy to purchase; the preparation method of the nisin solution or the nisin-natamycin composite preservative is simple and can be dissolved in water. Among them, the use of nisin alone is the most economical and simple addition method.

[0017] 2. Green and natural: Nisin and natamycin are harmless to the human body. After ingestion, they will be excreted from the body with feces. They are highly safe. Natamycin is degradable and does not pollute the environment.

[0018] 3. Strong and broad spectrum: Nisin has a strong inhibitory effect on negative bacteria, and natamycin has a good bactericidal effect on yeast, mold, etc. The combination of nisin and natamycin can further expand its antibacterial range and antibacterial ability. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is the effect of nisin-natamycin composite preservative on the total colony count of added flavors. DETAILED DESCRIPTION

[0020] The technical solution of the present invention is described in detail below through examples. The following examples are merely exemplary and can only be used to explain and illustrate the technical solution of the present invention, but cannot be construed as limiting the technical solution of the present invention.

[0021] The tobacco flavors and fragrances involved in this application are all flavors and fragrances currently used conventionally in the field, and those skilled in the art can apply them according to actual needs.

[0022] Example 1

[0023] A method for preparing a microbial preservative capable of inhibiting mildew of tobacco flavors and fragrances comprises the following steps:

[0024] Preparation of Nisin Solution:

[0025] Weigh a certain amount of nisin and dissolve it in distilled water to prepare a 5% nisin solution.

[0026] Add the nisin solution to the added flavor J and stir evenly to make the nisin content in each liter of flavor reach 50 mg. The treated added flavor J is sealed and stored in time, and a sample is taken and marked as added flavor 1#.

[0027] Example 2

[0028] A method for preparing a microbial preservative capable of inhibiting mildew of tobacco flavors and fragrances comprises the following steps:

[0029] Preparation of Nisin Solution:

[0030] Weigh a certain amount of nisin and dissolve it in distilled water to prepare a 1% nisin solution.

[0031] Add the nisin solution into the flavoring essence J and stir evenly to make the nisin content in each liter of flavor reach 10 mg. The treated flavoring essence J is sealed and stored in time.

[0032] Example 3

[0033] A method for preparing a microbial preservative capable of inhibiting mildew of tobacco flavors and fragrances comprises the following steps:

[0034] Preparation of Nisin Solution:

[0035] Weigh a certain amount of nisin and dissolve it in distilled water to prepare an 8% nisin solution.

[0036] Add the nisin solution to the flavoring essence J and stir evenly to make the nisin content in each liter of flavor reach 80 mg. The treated flavoring essence J is sealed and stored in time.

[0037] Example 4

[0038] A method for preparing a microbial preservative capable of inhibiting mildew of tobacco flavors and fragrances comprises the following steps:

[0039] Preparation of Nisin-Natamycin Composite Preservative:

[0040] Accurately weigh a certain amount of nisin and natamycin, stir with a magnetic stirrer to prepare a nisin-natamycin composite preservative, and refrigerate in a refrigerator for later use.

[0041] Add the nisin-natamycin composite preservative to the flavoring J and mix well. The adding ratio is 0.05% nisin + 0.05% natamycin. The treated flavoring J is sealed and stored in time, and a sample is taken and marked as flavoring 2#.

[0042] Example 5

[0043] A method for preparing a microbial preservative capable of inhibiting mildew of tobacco flavors and fragrances comprises the following steps:

[0044] Preparation of Nisin-Natamycin Composite Preservative:

[0045] Accurately weigh a certain amount of nisin and natamycin, stir with a magnetic stirrer to prepare a nisin-natamycin composite preservative, and refrigerate in a refrigerator for later use.

[0046] Add the nisin-natamycin composite preservative to the flavoring essence J and mix well. The adding ratio is 0.2% nisin + 0.04% natamycin. The treated flavoring essence J is sealed and stored in time.

[0047] Example 6

[0048] A method for preparing a microbial preservative capable of inhibiting mildew of tobacco flavors and fragrances comprises the following steps:

[0049] Preparation of Nisin-Natamycin Composite Preservative:

[0050] Accurately weigh a certain amount of nisin and natamycin, stir with a magnetic stirrer to prepare a nisin-natamycin composite preservative, and refrigerate in a refrigerator for later use.

[0051] Add the nisin-natamycin composite preservative into the flavoring essence J and mix well. The adding ratio is 3% nisin + 1% natamycin. The treated flavoring essence J is sealed and stored in time.

[0052] Example 7

[0053] A method for preparing a microbial preservative capable of inhibiting mildew of tobacco flavors and fragrances comprises the following steps:

[0054] Preparation of Nisin-Natamycin Composite Preservative:

[0055] Accurately weigh a certain amount of nisin and natamycin, stir with a magnetic stirrer to prepare a nisin-natamycin composite preservative, and refrigerate in a refrigerator for later use.

[0056] Add the nisin-natamycin composite preservative into the flavoring essence J and stir evenly. The adding ratio is 0.5% nisin + 2% natamycin. The treated flavoring essence J is sealed and stored in time.

[0057] The control group flavor J (without nisin) and the added flavor 1# were placed at room temperature at the same time, and the number of anaerobic bacteria in the added flavor J during the entire storage process was measured. The results are shown in Table 1.

[0058] Table 1 Comparison of anaerobic bacteria count of flavor J during storage

[0059] It can be seen from the data in Table 1 that nisin is very effective in inhibiting anaerobic bacteria.

[0060] The total colony count is an important indicator of the degree of microbial infection in food and can be used to determine the quality of food hygiene. The untreated flavoring J was used as the control group. The control group flavoring and flavoring 2# were placed at room temperature at the same time. The total colony count of the samples was measured every 4 days in accordance with GB 4789.2-2010 "National Food Safety Standard for Food Microbiology Test for Determination of Total Colony Count". The results are shown in Table 1. Figure 1 .

[0061] like Figure 1 During the storage period, the total colony counts of the two groups showed an overall upward trend, but the total colony count of the experimental group was significantly lower than that of the control group, indicating that the antibacterial effect of the nisin-natamycin composite preservative was significant.

[0062] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.

Claims

1. A preparation method for a microbial preservative for inhibiting mildew of tobacco flavors and fragrances, characterized in that: Use the following steps: A set amount of nisin was weighed and dissolved in distilled water to prepare a nisin solution.

2. The preparation of the microbial preservative for inhibiting mildew of tobacco flavors and fragrances according to claim 1, characterized in that: The minimum concentration of nisin solution is 0.002%.

3. The preparation of the microbial preservative for inhibiting mildew of tobacco flavors and fragrances according to claim 1, characterized in that: Add natamycin to the nisin solution, stir with a magnetic stirrer to prepare a nisin-natamycin composite preservative, and store in a refrigerator at 0-4°C. The prepared nisin-natamycin composite preservative needs to be used within 16 hours.

4. The preparation of the microbial preservative for inhibiting mildew of tobacco flavors and fragrances according to claim 3, characterized in that: In the nisin-natamycin composite preservative, the concentration ratio of nisin to natamycin is 5:1-1:

5.

5. The preparation of the microbial preservative for inhibiting mildew of tobacco flavors and fragrances according to claim 3, characterized in that: In the nisin-natamycin composite preservative, the lowest concentrations of nisin and natamycin are both 0.001%.

6. An application, characterized in that: The nisin solution according to any one of claims 1 to 2 is added to tobacco flavors and fragrances.

7. An application, characterized in that: The nisin-natamycin composite preservative according to any one of claims 3 to 5 is added to tobacco flavors and fragrances.

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