CN102719313B - A preparation method for a ferment type fruit tobacco flavor - Google Patents
A preparation method for a ferment type fruit tobacco flavor Download PDFInfo
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- CN102719313B CN102719313B CN 201110076757 CN201110076757A CN102719313B CN 102719313 B CN102719313 B CN 102719313B CN 201110076757 CN201110076757 CN 201110076757 CN 201110076757 A CN201110076757 A CN 201110076757A CN 102719313 B CN102719313 B CN 102719313B
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to a preparation method for a ferment type fruit tobacco flavor, comprising the following steps: uniformly mixing an apple juice and a banana juice in a weight ratio of 1:0.5-2 to obtain a complex fruit juice; adding a sugar and an acid into the complex fruit juice and adjusting a sugar degree and an acid degree of the fruit juice to ensure a sugar content of 11 DEG C to 12 DEG C and a acid degree of 3.5 to4.0 in the complex fruit juice; adding an active saccharomyces cerevisiae into the obtained complex fruit juice in a mass ratio of the juice to the active saccharomyces cerevisiae being 1000-100 : 1 and uniformly mixing the obtained product for alcoholic fermentation; after the fermentation, filtering out the saccharomyces cerevisiae, subjecting the obtained product to acetic fermentation in an acetic fermentation tank; and filtering the fermented fruit juice and storing the obtained product in an airtight container. The method, through microbial fermentation, can increase a content of various aroma materials in the fruit juice and is of great importance for cigarette aroma improvement. Adding the tobacco flavor produced through the method into cigarettes can lead to rich cigarette smoke and aroma, with taste of the cigarettes obviously improved.
Description
Technical field
The present invention relates to a kind of preparation method of tobacco aromatics using, belong to technical field of tobacco, specifically a kind of preparation method of fermented type fruit tobacco aromatics using.
Background technology
The tobacco aromatics using that adds in China tobacco at present, what major part adopted is that traditional subscription is prepared, and namely allocates with multiple natural perfume and synthetics.With the spices of subscription preparation, although technique is fairly simple, due to the restriction that is subject to perfume material, prepared spices exists fragrance dull, and fragrance is not true to nature, and is poor to the tobacco property improved, and state's tobacco process is in the state that relatively falls behind still.Current, along with the progress of science and technology, people more and more pay close attention to the harm problem that smoking brings, and the smoker is also more and more higher to the requirement of cigarette, and the cigarette that production toxicity is low, fragrance good, quality is high is imperative.Fruits belong to the natural phant fruit, and fruits essence has certain application in cigarette industry at present, but in fruit, main component is still take carbohydrate, organic acid as main, effectively aroma component is less, add in cigarette, flue gas fragrance is more single, and is rich inadequate.By microbial fermentation, can increase the content of multiple aroma substance in fruit juice, for improving cigarette flavor, important effect is arranged.Have in recent years many investigators to adopt Sucus Vitis viniferae fermentation preparation essence and flavoring agent, but adopting apple and banana mixed fermentation to prepare tobacco aromatics using does not also appear in the newspapers.
Summary of the invention
Purpose of the present invention is exactly the defective for prior art, provides a kind of preparation method of fermented type fruit tobacco aromatics using, to make up the deficiencies in the prior art.
Technical scheme of the present invention is achieved in that it comprises the following steps:
(1), will squeeze the juice after the apple fragmentation, the juice sterilization of squeezing out, separate and to obtain supernatant liquor;
(2), adopt gelatin-silicon solution fining process that the supernatant liquor clarification is obtained clarified apple juice standby;
(3), with soaking after banana section, then banana chip is broken into the homogenate shape;
(4), add banana homogenate after α-amylase is activated in 40 ℃ of water, 85～90 ℃ of insulation liquefaction, treat that temperature is down to 60 ℃ and adds saccharifying enzyme to carry out saccharification, then cool the temperature to 45 ℃ and add polygalacturonase to process to obtain enzymolysis solution;
(5), enzymolysis solution is heated to rapidly 85 ℃, make enzyme deactivation, standby;
(6), with Sucus Mali pumilae and bananas juice by weight 1: 0.5-2 mixes rear formation composite fruit juice;
(7), add sugar and acid to composite fruit juice, regulate its pol and acidity, making the sugar in composite fruit juice is 11 °～12 °, and acidity is 3.5～4.0;
(8), 1000-100 in mass ratio in deployed composite fruit juice: 1 adds active yeast saccharomyces cerevisiae, mixes and carries out zymamsis;
(9), after zymamsis finishes, remove by filter yeast saccharomyces cerevisiae, carry out acetic fermentation in apparatus for acetic acid fermentation tank, the fruit juice that ferment complete through filtration after, be stored in airtight container.
The present invention's technical scheme preferably is: when wherein apple is broken, broken on one side to broken good apple in spray vitamins C, sodium-chlor or citric acid as colour protecting agent on one side; Apple carries out polygalacturonase before squeezing the juice processes, and the consumption of polygalacturonase is the 0.3%-0.4% of apple weight, and hydrolysis temperature is 40 ℃, and the treatment time is 2 hours; When adopting gelatin-silicon solution to clarify, the 1L Sucus Mali pumilae adds the silicon solution of 1.2g and the gelatin of 0.06～0.2g, at first silicon solution and Sucus Mali pumilae is mixed, and adds gelatin while then stir; Wherein with dropping into immediately in the good colour protecting liquid of pre-coordination after the banana section, soak for some time, described colour protecting liquid is vitamins C, sodium-chlor or citric acid solution; Wherein step (4) is in adding banana homogenate α-amylase is activated 20～30min in 40 ℃ of water after, at 85～90 ℃, insulation liquefaction 20～30min, inoculum size is 0.12%, treat that temperature is down to 60 ℃ of left and right and adds saccharifying enzyme, saccharification 2h, inoculum size 0.08%, then cool the temperature to 45 ℃, add polygalacturonase, process 45min, inoculum size is 0.04%, obtains enzymolysis solution; Keep leavening temperature at 32～36 ℃ during wherein said zymamsis, after 48h, in fermented liquid, ethanol content reaches more than 5%, finishes zymamsis during residual sugar amount 0.5%～0.6%; Described acetic fermentation is to adopt the acetic bacteria activation solution to ferment, the acetic bacteria activation solution prepares by following method: acetic bacteria is inoculated on the slant medium that 1% glucose, 1% yeast extract paste, 1.5% calcium carbonate, 2%～3% dehydrated alcohol, 2% agar is made into, cultivates 72h at 30～32 ℃; Inoculate in the liquid nutrient medium of 0.3% glucose, 1% yeast extract paste, 4% dehydrated alcohol preparation, at 30～32 ℃ of lower shaking culture 24h, ventilation is 1: 0.02 volume ratio/min; Repeat once, namely can be used as the acetic bacteria activation solution after nutrient solution is aseptic on inspection and use.Zymamsis removes by filter yeast after finishing, and is pumped in apparatus for acetic acid fermentation tank by aseptic, and vinegar purpose inoculum size is 10%～12%.Early stage, ventilation was 1: 0.02 (volume ratio/min), 30～32 ℃ of temperature, time 24h; Mid-term ventilation 1: 0.04～0.06 (volume ratio/min), temperature are controlled at 32～34 ℃, time 24h; The later stage ventilation should be reduced to 1: 0.02, and (volume ratio/min), 34～36 ℃ of temperature, time 24h, (with acetometer) total acid content reaches more than 5.0% and acidity stops acetic fermentation when no longer rising after measured.The fruit juice that ferments complete is stored in 2～3 weeks in airtight container through after filtering, and by intermolecular polymerization, makes organic acid and alcohols in conjunction with being aromatic ester during purpose, makes fruit juice have mellow fragrance.
The present invention can increase the content of multiple aroma substance in fruit juice by microbial fermentation, for improving cigarette flavor, important effect is arranged.The tobacco aromatics using of the present invention preparation adds in cigarette, and flue gas fragrance is abundanter, and cigarette is improved mouthfeel obvious effect is arranged.
Embodiment
Below in conjunction with embodiment, the present invention is described further:
Embodiment 1
The present invention includes following steps:
(1), will squeeze the juice after the apple fragmentation, the juice sterilization of squeezing out, separate and to obtain supernatant liquor;
(2), adopt gelatin-silicon solution fining process that the supernatant liquor clarification is obtained clarified apple juice standby;
(3), with soaking after banana section, then banana chip is broken into the homogenate shape;
(4), add banana homogenate after α-amylase is activated in 40 ℃ of water, 85 ℃ of insulation liquefaction, treat that temperature is down to 60 ℃ and adds saccharifying enzyme to carry out saccharification, then cool the temperature to 45 ℃ and add polygalacturonase to process to obtain enzymolysis solution;
(5), enzymolysis solution is heated to rapidly 85 ℃, make enzyme deactivation, standby;
(6), Sucus Mali pumilae and bananas juice were mixed rear formation composite fruit juice by weight 1: 0.5;
(7), add sugar and acid to composite fruit juice, regulate its pol and acidity, making the sugar in composite fruit juice is 11 °～12 °, and acidity is 3.5～4.0;
(8), add in mass ratio active yeast saccharomyces cerevisiae at 1000: 1 in deployed composite fruit juice, mix and carry out zymamsis;
(9), after zymamsis finishes, remove by filter yeast saccharomyces cerevisiae, carry out acetic fermentation in apparatus for acetic acid fermentation tank, the fruit juice that ferment complete through filtration after, be stored in airtight container.
When wherein apple is broken, broken on one side to broken good apple in spray vitamins C, sodium-chlor or citric acid as colour protecting agent on one side; Apple carries out polygalacturonase before squeezing the juice processes, and the consumption of polygalacturonase is 0.3% of apple weight, and hydrolysis temperature is 40 ℃, and the treatment time is 2 hours; When adopting gelatin-silicon solution to clarify, the 1L Sucus Mali pumilae adds the silicon solution of 1.2g and the gelatin of 0.2g, at first silicon solution and Sucus Mali pumilae is mixed, and adds gelatin while then stir; Wherein with dropping into immediately in the good colour protecting liquid of pre-coordination after the banana section, soak for some time, described colour protecting liquid is vitamins C, sodium-chlor or citric acid solution; Wherein step (4) is α-amylase to be activated add banana homogenate after 30min in 40 ℃ of water, insulation liquefaction 30min, inoculum size is 0.12%, treats that temperature is down to 60 ℃ of left and right and adds saccharifying enzyme, saccharification 2h, inoculum size 0.08%, cool the temperature to again 45 ℃, add polygalacturonase, process 45min, inoculum size is 0.04%, obtains enzymolysis solution; Keep leavening temperature at 32～36 ℃ during wherein said zymamsis, after 48h, in fermented liquid, ethanol content reaches more than 5%, finishes zymamsis during residual sugar amount 0.5%～0.6%; Described acetic fermentation is to adopt the acetic bacteria activation solution to ferment, the acetic bacteria activation solution prepares by following method: acetic bacteria is inoculated on the slant medium that 1% glucose, 1% yeast extract paste, 1.5% calcium carbonate, 2%～3% dehydrated alcohol, 2% agar is made into, cultivates 72h at 30～32 ℃; Inoculate in the liquid nutrient medium of 0.3% glucose, 1% yeast extract paste, 4% dehydrated alcohol preparation, at 30～32 ℃ of lower shaking culture 24h, ventilation is 1: 0.02 volume ratio/min; Repeat once, namely can be used as the acetic bacteria activation solution after nutrient solution is aseptic on inspection and use.Zymamsis removes by filter yeast after finishing, and is pumped in apparatus for acetic acid fermentation tank by aseptic, and vinegar purpose inoculum size is 10%～12%.Early stage, ventilation was 1: 0.02 (volume ratio/min), 30～32 ℃ of temperature, time 24h; Mid-term ventilation 1: 0.04～0.06 (volume ratio/min), temperature are controlled at 32～34 ℃, time 24h; The later stage ventilation should be reduced to 1: 0.02, and (volume ratio/min), 34～36 ℃ of temperature, time 24h, (with acetometer) total acid content reaches more than 5.0% and acidity stops acetic fermentation when no longer rising after measured.The fruit juice that ferments complete is stored in 2 weeks in airtight container through after filtering, and by intermolecular polymerization, makes organic acid and alcohols in conjunction with being aromatic ester during purpose, makes fruit juice have mellow fragrance.
Embodiment 2
The present invention includes following steps:
(1), will squeeze the juice after the apple fragmentation, the juice sterilization of squeezing out, separate and to obtain supernatant liquor;
(2), adopt gelatin-silicon solution fining process that the supernatant liquor clarification is obtained clarified apple juice standby;
(3), with soaking after banana section, then banana chip is broken into the homogenate shape;
(4), add banana homogenate after α-amylase is activated in 40 ℃ of water, 90 ℃ of insulation liquefaction, treat that temperature is down to 60 ℃ and adds saccharifying enzyme to carry out saccharification, then cool the temperature to 45 ℃ and add polygalacturonase to process to obtain enzymolysis solution;
(5), enzymolysis solution is heated to rapidly 85 ℃, make enzyme deactivation, standby;
(6), Sucus Mali pumilae and bananas juice were mixed rear formation composite fruit juice by weight 1: 2;
(7), add sugar and acid to composite fruit juice, regulate its pol and acidity, making the sugar in composite fruit juice is 11 °～12 °, and acidity is 3.5～4.0;
(8), add in mass ratio active yeast saccharomyces cerevisiae at 100: 1 in deployed composite fruit juice, mix and carry out zymamsis;
(9), after zymamsis finishes, remove by filter yeast saccharomyces cerevisiae, carry out acetic fermentation in apparatus for acetic acid fermentation tank, the fruit juice that ferment complete through filtration after, be stored in airtight container.
The present invention's technical scheme preferably is: when wherein apple is broken, broken on one side to broken good apple in spray vitamins C, sodium-chlor or citric acid as colour protecting agent on one side; Apple carries out polygalacturonase before squeezing the juice processes, and the consumption of polygalacturonase is 0.4% of apple weight, and hydrolysis temperature is 40 ℃, and the treatment time is 2 hours; When adopting gelatin-silicon solution to clarify, the 1L Sucus Mali pumilae adds the silicon solution of 1.2g and the gelatin of 0.06g, at first silicon solution and Sucus Mali pumilae is mixed, and adds gelatin while then stir; Wherein with dropping into immediately in the good colour protecting liquid of pre-coordination after the banana section, soak for some time, described colour protecting liquid is vitamins C, sodium-chlor or citric acid solution; Wherein step (4) is α-amylase to be activated add banana homogenate after 20min in 40 ℃ of water, insulation liquefaction 20min, inoculum size is 0.12%, treats that temperature is down to 60 ℃ of left and right and adds saccharifying enzyme, saccharification 2h, inoculum size 0.08%, cool the temperature to again 45 ℃, add polygalacturonase, process 45min, inoculum size is 0.04%, obtains enzymolysis solution; Keep leavening temperature at 32～36 ℃ during wherein said zymamsis, after 48h, in fermented liquid, ethanol content reaches more than 5%, finishes zymamsis during residual sugar amount 0.5%～0.6%; Described acetic fermentation is to adopt the acetic bacteria activation solution to ferment, the acetic bacteria activation solution prepares by following method: acetic bacteria is inoculated on the slant medium that 1% glucose, 1% yeast extract paste, 1.5% calcium carbonate, 2%～3% dehydrated alcohol, 2% agar is made into, cultivates 72h at 30～32 ℃; Inoculate in the liquid nutrient medium of 0.3% glucose, 1% yeast extract paste, 4% dehydrated alcohol preparation, at 30～32 ℃ of lower shaking culture 24h, ventilation is 1: 0.02 volume ratio/min; Repeat once, namely can be used as the acetic bacteria activation solution after nutrient solution is aseptic on inspection and use.Zymamsis removes by filter yeast after finishing, and is pumped in apparatus for acetic acid fermentation tank by aseptic, and vinegar purpose inoculum size is 10%～12%.Early stage, ventilation was 1: 0.02 (volume ratio/min), 30～32 ℃ of temperature, time 24h; Mid-term ventilation 1: 0.04～0.06 (volume ratio/min), temperature are controlled at 32～34 ℃, time 24h; The later stage ventilation should be reduced to 1: 0.02, and (volume ratio/min), 34～36 ℃ of temperature, time 24h, (with acetometer) total acid content reaches more than 5.0% and acidity stops acetic fermentation when no longer rising after measured.The fruit juice that ferments complete is stored in 3 weeks in airtight container through after filtering.
Embodiment 3
The present invention includes following steps:
(1), will squeeze the juice after the apple fragmentation, the juice sterilization of squeezing out, separate and to obtain supernatant liquor;
(2), adopt gelatin-silicon solution fining process that the supernatant liquor clarification is obtained clarified apple juice standby;
(3), with soaking after banana section, then banana chip is broken into the homogenate shape;
(4), add banana homogenate after α-amylase is activated in 40 ℃ of water, 88 ℃ of insulation liquefaction, treat that temperature is down to 60 ℃ and adds saccharifying enzyme to carry out saccharification, then cool the temperature to 45 ℃ and add polygalacturonase to process to obtain enzymolysis solution;
(5), enzymolysis solution is heated to rapidly 85 ℃, make enzyme deactivation, standby;
(6), Sucus Mali pumilae and bananas juice were mixed rear formation composite fruit juice by weight 1: 1;
(7), add sugar and acid to composite fruit juice, regulate its pol and acidity, making the sugar in composite fruit juice is 11 °～12 °, and acidity is 3.5～4.0;
(8), add in mass ratio active yeast saccharomyces cerevisiae at 500: 1 in deployed composite fruit juice, mix and carry out zymamsis;
(9), after zymamsis finishes, remove by filter yeast saccharomyces cerevisiae, carry out acetic fermentation in apparatus for acetic acid fermentation tank, the fruit juice that ferment complete through filtration after, be stored in airtight container.
The present invention's technical scheme preferably is: when wherein apple is broken, broken on one side to broken good apple in spray vitamins C, sodium-chlor or citric acid as colour protecting agent on one side; Apple carries out polygalacturonase before squeezing the juice processes, and the consumption of polygalacturonase is 0.4% of apple weight, and hydrolysis temperature is 40 ℃, and the treatment time is 2 hours; When adopting gelatin-silicon solution to clarify, the 1L Sucus Mali pumilae adds the silicon solution of 1.2g and the gelatin of 0.1g, at first silicon solution and Sucus Mali pumilae is mixed, and adds gelatin while then stir; Wherein with dropping into immediately in the good colour protecting liquid of pre-coordination after the banana section, soak for some time, described colour protecting liquid is vitamins C, sodium-chlor or citric acid solution; Wherein step (4) is α-amylase to be activated add banana homogenate after 20min in 40 ℃ of water, insulation liquefaction 20min, inoculum size is 0.12%, treats that temperature is down to 60 ℃ of left and right and adds saccharifying enzyme, saccharification 2h, inoculum size 0.08%, cool the temperature to again 45 ℃, add polygalacturonase, process 45min, inoculum size is 0.04%, obtains enzymolysis solution; Keep leavening temperature at 32～36 ℃ during wherein said zymamsis, after 48h, in fermented liquid, ethanol content reaches more than 5%, finishes zymamsis during residual sugar amount 0.5%～0.6%; Described acetic fermentation is to adopt the acetic bacteria activation solution to ferment, the acetic bacteria activation solution prepares by following method: acetic bacteria is inoculated on the slant medium that 1% glucose, 1% yeast extract paste, 1.5% calcium carbonate, 2%～3% dehydrated alcohol, 2% agar is made into, cultivates 72h at 30～32 ℃; Inoculate in the liquid nutrient medium of 0.3% glucose, 1% yeast extract paste, 4% dehydrated alcohol preparation, at 30～32 ℃ of lower shaking culture 24h, ventilation is 1: 0.02 volume ratio/min; Repeat once, namely can be used as the acetic bacteria activation solution after nutrient solution is aseptic on inspection and use.Zymamsis removes by filter yeast after finishing, and is pumped in apparatus for acetic acid fermentation tank by aseptic, and vinegar purpose inoculum size is 10%～12%.Early stage, ventilation was 1: 0.02 (volume ratio/min), 30～32 ℃ of temperature, time 24h; Mid-term ventilation 1: 0.04～0.06 (volume ratio/min), temperature are controlled at 32～34 ℃, time 24h; The later stage ventilation should be reduced to 1: 0.02, and (volume ratio/min), 34～36 ℃ of temperature, time 24h, (with acetometer) total acid content reaches more than 5.0% and acidity stops acetic fermentation when no longer rising after measured.The fruit juice that ferments complete is stored in 3 weeks in airtight container through after filtering.
Claims (8)
1. the preparation method of a fermentable fruit tobacco aromatics using, it comprises the following steps:
(1), will squeeze the juice after the apple fragmentation, the juice sterilization of squeezing out, separate and to obtain supernatant liquor;
(2), adopt gelatin-silicon solution fining process that the supernatant liquor clarification is obtained clarified apple juice standby;
(3), with soaking after banana section, then banana chip is broken into the homogenate shape;
(4), add banana homogenate after α-amylase is activated in 40 ℃ of water, 85 ~ 90 ℃ of insulation liquefaction, treat that temperature is down to 60 ℃ and adds saccharifying enzyme to carry out saccharification, then cool the temperature to 45 ℃ and add polygalacturonase to process to obtain enzymolysis solution;
(5), enzymolysis solution is heated to rapidly 85 ℃, make enzyme deactivation, standby;
(6), clarified apple juice and enzymolysis solution weight ratio 1:0.5-2 are mixed rear formation composite fruit juice;
(7), add sugar and acid to composite fruit juice, regulate its pol and acidity, making the sugar in composite fruit juice is 11 ° ~ 12 °, and acidity is 3.5 ~ 4.0;
(8), 1000-100:1 adds active yeast saccharomyces cerevisiae in mass ratio in deployed composite fruit juice, mix and carry out zymamsis;
(9), after zymamsis finishes, remove by filter yeast saccharomyces cerevisiae, carry out acetic fermentation in apparatus for acetic acid fermentation tank, the fruit juice that ferment complete through filtration after, be stored in airtight container.
2. the preparation method of a kind of fermentable fruit tobacco aromatics using according to claim 1, when wherein apple is broken, broken on one side to broken good apple in spray vitamins C, sodium-chlor or citric acid as colour protecting agent on one side.
3. the preparation method of a kind of fermentable fruit tobacco aromatics using according to claim 1, wherein apple carries out polygalacturonase and processes before squeezing the juice, and the consumption of polygalacturonase is the 0.3%-0.4% of apple weight, and hydrolysis temperature is 40 ℃, and the treatment time is 2 hours.
4. the preparation method of a kind of fermentable fruit tobacco aromatics using according to claim 1, when wherein adopting gelatin-silicon solution to clarify, the 1L Sucus Mali pumilae adds the silicon solution of 1.2g and the gelatin of 0.06 ~ 0.2g, at first silicon solution and Sucus Mali pumilae is mixed, and adds gelatin while then stir.
5. the preparation method of a kind of fermentable fruit tobacco aromatics using according to claim 1, wherein with dropping into immediately in the good colour protecting liquid of pre-coordination after the banana section, soak for some time, and described colour protecting liquid is vitamins C, sodium-chlor or citric acid solution.
6. the preparation method of a kind of fermentable fruit tobacco aromatics using according to claim 1, wherein step (4) is in adding banana homogenate α-amylase is activated 20 ~ 30min in 40 ℃ of water after, at 85 ~ 90 ℃, insulation liquefaction 20 ~ 30min, inoculum size is 0.12%, treats that temperature is down to 60 ℃ and adds saccharifying enzyme, saccharification 2h, inoculum size 0.08%, cool the temperature to again 45 ℃, add polygalacturonase, process 45min, inoculum size is 0.04%, obtains enzymolysis solution.
7. the preparation method of a kind of fermentable fruit tobacco aromatics using according to claim 1, keep leavening temperature at 32 ~ 36 ℃ during wherein said zymamsis, after 48h, in fermented liquid, ethanol content reaches more than 5%, finishes zymamsis during residual sugar amount 0.5% ~ 0.6%.
8. the preparation method of a kind of fermentable fruit tobacco aromatics using according to claim 1, wherein said acetic fermentation is to adopt the acetic bacteria activation solution to ferment, the acetic bacteria activation solution prepares by following method:
Acetic bacteria is inoculated on the slant medium that 1% glucose, 1% yeast extract paste, 1.5% calcium carbonate, 2% ~ 3% dehydrated alcohol, 2% agar is made into, cultivates 72h at 30 ~ 32 ℃; Inoculate in the liquid nutrient medium of 0.3% glucose, 1% yeast extract paste, 4% dehydrated alcohol preparation, at 30 ~ 32 ℃ of lower shaking culture 24h, ventilation is 1:0.02 volume ratio/min; Repeat once, namely can be used as the acetic bacteria activation solution after nutrient solution is aseptic on inspection and use.
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| CN102894467B (en) * | 2012-10-19 | 2014-07-23 | 云南瑞升烟草技术（集团）有限公司 | Method for preparing tobacco extracts through fermentation by utilizing immobilized enzyme preparations to be combined with acetic bacteria |
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| CN101288505A (en) * | 2007-12-06 | 2008-10-22 | 云南万芳生物技术有限公司 | Method for improving quality of the tobacco leaf expanded cut stem by microorganism enzyme |
| CN101768515B (en) * | 2010-01-13 | 2012-08-22 | 周煜航 | Preparation method and application of natural extractive |
| CN101889728B (en) * | 2010-07-03 | 2012-07-18 | 中国烟草总公司郑州烟草研究院 | Method for extracting roasted and fermented malt extract by ethanol and application of malt extract in tobacco |
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