CN100515244C - Fermented tart fruit used as tobacco aromatic and its preparation method - Google Patents
Fermented tart fruit used as tobacco aromatic and its preparation method Download PDFInfo
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Abstract
A perfume for cigarettes is prepared from Fangsuan fruit through solid-state or liquid-state fermenting. Two fermenting processes are also disclosed. For said liquid-state fermenting, it includes such steps as activating bacterial seeds, preparing the liquid extract of Fangsuan fruit, fermenting, concentrating and refining.
Description
Technical field
The present invention relates to the preparation method of tobacco aromatics using, belong to technical field of tobacco, specifically really is the preparation method of the characteristic tobacco aromatics using of prepared using microbial fermentation technology production with aromatic acid.
Background technology
In tobacco product, fragrance of tobacco and suction flavor are vital, and providing the cigarette products of some fragrance and the satisfaction of suction flavor to the consumer is the target that the tobacco business product designer is pursued.At present, the tobacco aromatics using that adds in China tobacco uses conventional methods preparation mostly, promptly form with natural extract monomer and synthon mixing preparation, though prepared like this tobacco aromatics using production operation is simple, but have the fragrance dullness, to the tobacco property improved deficiency, imitated easily, and improve shortcomings such as cigarette smoking quality DeGrain.
Aromatic acid really is the Rhamnaceae jujube, formal name used at school hair leaf jujube (Zizyphus mauritiana), also cry indian jujube, cc jujube, cc fruit, Mao Li jujube, cotton jujube, indian jujube, southern jujube, remote jujube (Guangxi, Yunnan), wild jujube (Guangdong, Yunnan), persimmon jujube, numb lotus (Dai Nationality's language) etc., also be commonly called as apple jujube, golden apple jujube, Taiwan jujube, Taiwan green jujube, Taiwan sweet jujube etc., originate in south, Asia Minor, north African, South India one band, evergreen dungarunga or big shrub.Tree crown is a natural open centre shape, and adnation is tiltedly gone up in the limb prosperity.Blade alternate ovalize or heart-shaped, blade face strong green tool gloss, the white fine hair of the close life of blade back, leaf edge sawtooth, for armpit is given birth to the cyme flower, hermaphrodite flower, yellow green belongs to entomophilous flower, by honeybee, ant and the pollination of fly class, the florescence, the optimum growth temperature was 20 ℃～35 ℃ in 7～September.Fruit is a drupe, spheroidal, ellipse or olive shape, and green, light green or golden yellow are a kind of torrid zone, the famous-brand and high-quality fruit of south subtropics.Aromatic acid really is that a kind of speed is given birth to, early reality, high yield, (crisp, sweet) of fine quality, and the high-quality fruit tree that goes on the market dull season in the Winter-Spring has higher economic value.The aromatic acid fruit is distributed more widely in China, and most of torrid areas all has wild species to distribute.Fruit maturation can be used as one of main fruit tree of regulating the fruit market supply and demand in dull season contradiction mainly in fruit 12～March in dull season, is the important novel wild tropical fruit tree seeds that are worth development and use.The torrid zone of provinces such as Yunnan, Hainan, Guangdong, Guangxi, Fujian, Sichuan, subtropical zone are introduced the breeding of big fruit and even special large fruit in succession from Taiwan in recent years, and performance well.Current, aromatic acid fruit be a kind of emerging fruit, extremely consumer's favor, and the plantation upsurge is rise gradually.Aromatic acid really is China's south jujube kind, and the fruit ellipse is eaten fresh and crisp, nutritious, unique flavor raw, and milk fragrant smell is arranged, and the title of " tropical griggles " is arranged, because of the reputation of " solar eclipse three jujubes, alive for evermore " is arranged, so again by " long-lived fruit " by name.Fruit color is bluish yellow look, russet, and delicate flavour is fragrant and sweet, clear and melodious good to eat, nutritious, belongs to first-class natural health fruit.Its carbohydrate content is the highest, and vitamin C and phosphorus, calcium and iron content are higher.Jujube really is the high-grade medicine, eats dual-purpose good merchantable brand, eats raw, steamed wheaten foods or fry in shallow oil juice and drink equal delicious flavour, and be desirable blood nourishing body building food.Effects such as treatment hypertension, anaemia, dizzy weakness, malnutrition are arranged, be used for ingredient to improve the health, recuperating qi-blood has original effect.
Currently used natural tobacco aromatics using mostly is the direct extract of spice berry, and really is that the method for prepared using microbial fermentation technology production characteristic tobacco aromatics using is not appeared in the newspapers with aromatic acid.
Summary of the invention
The purpose of this invention is to provide with aromatic acid really is characteristic tobacco aromatics using of prepared using microbial fermentation technology production and preparation method thereof.This spices have acid fragrant, make feature such as fragrant and sweet rhythm, being added on to have in cigarette or the reconstituted tobacoo to reduce stimulates, and improves pleasant impression, increases sweetly, makes the soft long effect of cigarette perfume.
The objective of the invention is to be achieved through the following technical solutions:
Fermented tart fruit used as tobacco aromatic of the present invention is got by following method preparation:
One of method:
1, the solid state fermentation of aromatic acid fruit:
1. actication of culture: get microbial strains, be inoculated on the ready medium slant, in constant incubator, cultivate 12～36h in 20 ℃～35 ℃; Or, obtain activated spawn with 10～50 times of 30 ℃～40 ℃ warm water (glucose or the sucrose of adding 2%) activation, 20～30min;
2. prepare seed liquor: get above-mentioned activated spawn, (MM culture medium, 115 ℃～121 ℃ sterilizations 15～30min) in 20 ℃～35 ℃ cultivation 1～5d, obtain first order seed to be inoculated in the first order seed culture medium; Get first order seed, (inoculative proportion is a first order seed: secondary seed solution=1: 5～15 (W/W) for MM culture medium, 115 ℃～121 ℃ sterilizations 15～30min) to be inoculated in secondary seed medium, at room temperature or 20 ℃～35 ℃ following 3～5d that cultivate, obtain secondary seed;
3. raw material is handled: choose aromatic acid and really do raw material, obtain aromatic acid fruit meal after drying, the pulverizing; At 115 ℃～121 ℃ sterilization 15～60min, obtain aseptic aromatic acid fruit meal;
4. solid fermentation: cultured secondary seed is inoculated in the aseptic aromatic acid fruit meal, inoculative proportion is a secondary seed solution: aseptic aromatic acid fruit meal=1: 1～10 (W/W), solid and liquid are fully mixed, and the aromatic acid that inoculation is good really places room temperature or 20 ℃～35 ℃ following sealed fermenting 5～12d;
2, extraction is refining: get the aromatic acid fruit that ferments, add a certain amount of extractant and extract, its material ratio is the solid fermentation thing: extractant=1: 1～10 (W/W), hot reflux is extracted 2 times, each 1～3h, and behind the extracting liquid filtering, reducing pressure is condensed into medicinal extract; Add extractant, lotion: extractant=1: 1～5 (W/W), make the abundant Hui Rong of lotion, under 4 ℃～-20 ℃, leave standstill freezing 6～24h, to filter, decompression concentrates and promptly gets fermented tart fruit used as tobacco aromatic.
Two of method:
1, the liquid state fermentation of aromatic acid fruit:
1. actication of culture: get microorganism fungus kind, be inoculated on the ready medium slant, in constant incubator, cultivate 12～36h in 20 ℃～40 ℃, (115 ℃～121 ℃ sterilizations 15～30min) in 20 ℃～40 ℃ cultivation 1～5d, obtain activated spawn to be inoculated in the MM culture medium; Or, obtain activating bacterium liquid with 10～50 times of 30 ℃～40 ℃ warm water (glucose or the sucrose of adding 2% earlier) activation 20～30min.
2. aromatic acid fruit extract: choose dry aromatic acid and really do raw material, after the pulverizing, add a certain amount of extractant and extract, its material ratio is the aromatic acid fruit: extractant=1: 1～10 (W/W), 1～3h is extracted in hot reflux, filters, and obtains aromatic acid fruit extract.
3. liquid fermentation: will activate bacterium liquid and be inoculated in the aromatic acid fruit extract, inoculative proportion is activation bacterium liquid: aromatic acid fruit extract=1: 20～200 (W/W) after stirring, place room temperature or 20 ℃～35 ℃ following sealed fermenting 5～12d.
2, concentrated refining: get the aromatic acid fruit zymotic fluid that ferments, filter after the deactivation, decompression is condensed into medicinal extract; Add extractant, lotion: extractant=1: 1～5 (W/W), make the abundant Hui Rong of lotion, under 4 ℃～-20 ℃, leave standstill freezing 6～24h, to filter, decompression concentrates and promptly gets fermented tart fruit used as tobacco aromatic.
The fragrant microorganism fungus kind of product of the present invention is one or more in bacillus, head mold, aspergillus, brewer's yeast, Nanyang yeast, K word yeast, the Hansenula anomala etc., and bacterial classification can be bacterium song or bacterium liquid form.
Microbiological culture media of the present invention is beef-protein medium, Cha Shi culture medium, PDA culture medium, MM culture medium [nutrient composition: dipotassium hydrogen phosphate (K
2HPO
43H
2O), ammonium sulfate ((NH
4)
2SO
4), natrium citricum (C
6H
5Na
3O
72H
2O), magnesium sulfate (MgSO
42H
2O), glucose] etc. in one or more, culture medium can be solid or liquid form.
Extractant of the present invention is the double solvents (double solvents of water and ethanol or propane diols) of water, alcohols (ethanol, propane diols), water and alcohols.
The present invention has the following advantages compared with the prior art: it is obvious that spices of the present invention improves action effect to the fragrance of cigarette and smoking quality, and fragrance is true to nature, and the intensity height is coordinated with cigarette is fragrant.Method technical process of the present invention is simple, and equipment is simple, and it is reinforced to be directly used in perfuming cigarette, and the product solubility of production is good, easy to utilize.Its raw material source of the present invention is extensive, and cost is low, is worth cheap.
The specific embodiment
Embodiment 1: prepare fermented tart fruit used as tobacco aromatic with process for solid state fermentation.
1. actication of culture: get bacillus, be inoculated on ready beef-protein medium (or Cha Shi culture medium or the PDA culture medium) inclined-plane, in constant incubator, cultivate 24h in 25 ℃, obtain activated spawn;
2. prepare seed liquor: get above-mentioned activated spawn, be inoculated in first order seed culture medium (MM culture medium, 115 ℃ of sterilization 30min),, obtain first order seed in 28 ℃ of cultivation 3d; Get first order seed, be inoculated in secondary seed medium (MM culture medium, 115 ℃ of sterilization 30min), inoculative proportion is a first order seed: secondary seed solution=1: 5 (W/W) at room temperature or 25 ℃ of following 3～5d that cultivate, obtains secondary seed;
3. raw material is handled: choose aromatic acid and really do raw material, obtain aromatic acid fruit meal after drying, the pulverizing, at 115 ℃ of sterilization 50min, obtain aseptic aromatic acid fruit meal;
4. solid fermentation: cultured secondary seed is inoculated in the aseptic aromatic acid fruit meal, and inoculative proportion is a secondary seed solution: aseptic aromatic acid fruit meal=1: 2 (W/W) fully mixes solid and liquid; The aromatic acid that inoculation is good really places room temperature or 25 ℃ of following sealed fermenting 7d.
5. extract refining: get the aromatic acid fruit 500g that ferments, the water that adds 2000g extracts [its material ratio is the solid fermentation thing: water=1: 4 (W/W)], and hot reflux is extracted 2 times, each 2h, behind the extracting liquid filtering, decompression be condensed into medicinal extract (for raw material weight 50%), press lotion: extractant=1: 5 (W/W) adding 95% ethanol (extractant), make the abundant Hui Rong of lotion, leave standstill freezing 12h under-20 ℃, filter, decompression concentrates and promptly gets fermented tart fruit used as tobacco aromatic.
Embodiment 2: prepare fermented tart fruit used as tobacco aromatic with process for solid state fermentation.
1. actication of culture: get rhizopus strains, be inoculated on ready beef-protein medium (or the PDA culture medium) inclined-plane, in constant incubator, cultivate 24h in 30 ℃, obtain activated spawn 1; Get brewer's yeast, Nanyang yeast, K word yeast, each 5g of Hansenula anomala, with 100ml30～40 ℃ warm water, add 2% glucose or sucrose, activation 20～30min obtains activated spawn 2;
2. prepare seed liquor: get two oese activated spawn 1,10mL activated spawn 2, be inoculated in the first order seed culture medium--the MM culture medium, 121 ℃ of sterilization 15min in 25 ℃ of cultivation 3d, obtain first order seed; Get first order seed, be inoculated in secondary seed medium, use the MM culture medium, 121 ℃ of sterilization 15min, inoculative proportion is a first order seed: secondary seed solution=1: 15 (W/W) at room temperature or 30 ℃ of following 5d that cultivate, obtains secondary seed;
3. raw material is handled: choose aromatic acid and really do raw material, obtain aromatic acid fruit meal after drying, the pulverizing, 121 ℃ of sterilization 30min obtain aseptic aromatic acid fruit meal;
4. solid fermentation: cultured secondary seed is inoculated in the aseptic aromatic acid fruit meal, inoculative proportion is a secondary seed solution: aseptic aromatic acid fruit meal=1: 10 (W/W), solid and liquid are fully mixed, and the aromatic acid that inoculation is good really places room temperature or 25 ℃ of following sealed fermenting 7d.
5. extract refining: get the aromatic acid fruit 500g that ferments, the water that adds 5000g extracts [its material ratio is the solid fermentation thing: water=1: 10 (W/W)], and hot reflux is extracted 2 times, each 2h, behind the extracting liquid filtering, decompression be condensed into medicinal extract (for raw material weight 50%), press lotion: extractant=1: 3 (W/W) adding 95% ethanol extraction agent, make the abundant Hui Rong of lotion, leave standstill freezing 20h under-10 ℃, filter, decompression concentrates and promptly gets fermented tart fruit used as tobacco aromatic.
Embodiment 3: prepare fermented tart fruit used as tobacco aromatic with the liquid state fermentation method.
1. actication of culture: get the bacillus bacterial classification, be inoculated on ready beef-protein medium, Cha Shi culture medium (or the PDA culture medium) inclined-plane, in constant incubator, cultivate 24h in 28 ℃, be inoculated in MM culture medium (121 ℃ of sterilization 15min), in 28 ℃ of cultivation 3d, obtain activated spawn;
2. aromatic acid fruit extract: the aromatic acid of choosing the 1000g drying is really done raw material, and after the pulverizing, the water that adds 5000ml extracts, and 3h is extracted in hot reflux, filters, and obtains aromatic acid fruit extract;
4. liquid fermentation: will activate bacterium liquid 100ml and be inoculated in the aromatic acid fruit extract, and after stirring, place room temperature or 30 ℃ of following sealed fermenting 7d;
5. concentrate refining: get the aromatic acid fruit zymotic fluid that ferments, filter after the deactivation, decompression is condensed into medicinal extract; Add 95% ethanol, lotion: 95% ethanol=1: 5 (W/W), make the abundant Hui Rong of lotion, under-20 ℃, leave standstill freezing 6～24h, to filter, decompression concentrates and promptly gets fermented tart fruit used as tobacco aromatic.
Embodiment 4: liquid state fermentation
1. actication of culture: get head mold, aspergillus bacterial classification, be inoculated in respectively on ready beef-protein medium (or the PDA culture medium) inclined-plane, in constant incubator, cultivate 24h in 30 ℃, respectively insert two oese bacterial classifications again in MM nutrient solution (115 ℃ of sterilization 30min), in 30 ℃ of cultivation 3d, obtain activating bacterium liquid 1; Through 500ml, 30 ℃ of warm water (glucose or the sucrose of adding 2% earlier) activation 20～30min, obtain activating bacterium liquid 2 with brewer's yeast 0.5g, Nanyang yeast 0.5g, K word yeast 0.5g, Hansenula anomala 0.5g;
2. aromatic acid fruit extract: the aromatic acid of choosing the 1000g drying is really done raw material, and after the pulverizing, the water that adds 9000g extracts, and 3h is extracted in hot reflux, filters, and obtains aromatic acid fruit extract;
4. liquid fermentation: will activate bacterium liquid 1 and activation bacterium liquid 2 and respectively get 45mL and be inoculated in the aromatic acid fruit extract, and after stirring, place sealed fermenting 7d under the room temperature;
5. concentrate refining: get the aromatic acid fruit zymotic fluid that ferments, filter after the deactivation, the decompression be condensed into medicinal extract (for raw material weight 50%), add 95% ethanol, lotion: 95% ethanol=1: 3 (W/W), make the abundant Hui Rong of lotion, under-20 ℃, leave standstill freezing 24h, filter, decompression concentrates and promptly gets fermented tart fruit used as tobacco aromatic.
Claims (4)
1, a kind of preparation method of fermented tart fruit used as tobacco aromatic is characterized in that carrying out according to the following steps:
1) solid state fermentation of aromatic acid fruit:
1. actication of culture: get microbial strains, be inoculated on the ready medium slant, in constant incubator, cultivate 12～36h in 20 ℃～35 ℃; Or with 10～50 times of 30 ℃～40 ℃ warm water, adding 2% glucose or sucrose earlier, activation 20～30min obtains activated spawn;
2. prepare seed liquor: get step activation bacterial strain 1., be inoculated in the first order seed culture medium,, obtain first order seed in 20 ℃～35 ℃ cultivation 1～5d; Get first order seed, be inoculated in secondary seed medium, inoculative proportion is the first order seed of weight ratio: secondary seed solution=1: 5～15 at room temperature or 20 ℃～35 ℃ following 3～5d that cultivate, obtain secondary seed;
3. raw material is handled: choose aromatic acid and really do raw material, obtain aromatic acid fruit meal after drying, the pulverizing; At 115 ℃～121 ℃ sterilization 15～60min, obtain aseptic aromatic acid fruit meal;
4. solid fermentation: cultured secondary seed is inoculated in the aseptic aromatic acid fruit meal, inoculative proportion is the secondary seed solution of weight ratio: aseptic aromatic acid fruit meal=1: 1～10, solid and liquid are fully mixed, and the aromatic acid that inoculation is good really places room temperature or 20 ℃～35 ℃ following sealed fermenting 5～12d;
2) extraction is refining: get the aromatic acid fruit that ferments, add a certain amount of extractant and extract, its material ratio is the solid fermentation thing: extractant=1: 1～10 weight ratios, and hot reflux is extracted 2 times, each 1～3h, behind the extracting liquid filtering, reducing pressure is condensed into medicinal extract; Add extractant, lotion: extractant=1: 1～5 weight ratios, make the abundant Hui Rong of lotion, under 4 ℃～-20 ℃, leave standstill freezing 6～24h, to filter, decompression concentrates and promptly gets fermented tart fruit used as tobacco aromatic;
Perhaps:
1) liquid state fermentation of aromatic acid fruit:
1. actication of culture: get microorganism fungus kind, be inoculated on the ready medium slant, in constant incubator, cultivate 12～36h in 20 ℃～40 ℃, be inoculated in the MM culture medium, cultivate 1～5d in 20 ℃～40 ℃, obtain activated spawn; Or with 10～50 times of 30 ℃～40 ℃ warm water, adding 2% glucose or sucrose earlier, activation 20～30min obtains activating bacterium liquid;
2. aromatic acid fruit extract: choose dry aromatic acid and really do raw material, after the pulverizing, add a certain amount of extractant and extract, its material ratio is a weight ratio, the aromatic acid fruit: extractant=1: 1～10, and 1～3h is extracted in hot reflux, filters, and obtains aromatic acid fruit extract;
3. liquid fermentation: will activate bacterium liquid and be inoculated in the aromatic acid fruit extract, inoculative proportion is the activation bacterium liquid of weight ratio: aromatic acid fruit extract=1: 20～200 after stirring, place room temperature or 20 ℃～35 ℃ following sealed fermenting 5～12d;
2) concentrated refining: get the aromatic acid fruit zymotic fluid that ferments, filter after the deactivation, decompression is condensed into medicinal extract; Add extractant, lotion: extractant=1: 1～5 weight ratios, make the abundant Hui Rong of lotion, under 4 ℃～-20 ℃, leave standstill freezing 6～24h, to filter, decompression concentrates and promptly gets fermented tart fruit used as tobacco aromatic.
2, press the preparation method of the described fermented tart fruit used as tobacco aromatic of claim 1, it is characterized in that: microorganism fungus kind is one or more in bacillus, head mold, aspergillus, brewer's yeast, Nanyang yeast, K word yeast, the Hansenula anomala in the described method, and bacterial classification can be bacterium song or bacterium liquid form.
3, press the preparation method of the described fermented tart fruit used as tobacco aromatic of claim 1, it is characterized in that: the microbiological culture media in the described method is one or more in beef-protein medium, Cha Shi culture medium, PDA culture medium, the MM culture medium, and culture medium can be solid or liquid form.
4, by the preparation method of the described fermented tart fruit used as tobacco aromatic of claim 1, it is characterized in that: the extractant in the described method is the double solvents of water, alcohols, water and alcohols.
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| CN102876455A (en) * | 2010-12-13 | 2013-01-16 | 云南瑞升烟草技术（集团）有限公司 | Three-step preparation method of vanillic spices for tobacco |
| CN102226129B (en) * | 2011-05-12 | 2013-02-13 | 湖北中烟工业有限责任公司 | Preparation method of composite extract for fermentation type tobacco |
| CN103695178A (en) * | 2012-09-27 | 2014-04-02 | 朱大恒 | Carrot extract and its application in tobaccos |
| CN103146478B (en) * | 2013-03-04 | 2014-04-30 | 湖北中烟工业有限责任公司 | Preparation method of banana extract for fermented cigarette |
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