CN103215132B - Preparation method of apple extract for fermented tobacco - Google Patents
Preparation method of apple extract for fermented tobacco Download PDFInfo
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- CN103215132B CN103215132B CN201310170126.9A CN201310170126A CN103215132B CN 103215132 B CN103215132 B CN 103215132B CN 201310170126 A CN201310170126 A CN 201310170126A CN 103215132 B CN103215132 B CN 103215132B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 241000208125 Nicotiana Species 0.000 title claims abstract description 40
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 241000235527 Rhizopus Species 0.000 claims abstract description 13
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 18
- 239000002131 composite material Substances 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 241000235526 Mucor racemosus Species 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- DPDMMXDBJGCCQC-UHFFFAOYSA-N [Na].[Cl] Chemical compound [Na].[Cl] DPDMMXDBJGCCQC-UHFFFAOYSA-N 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 238000011081 inoculation Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000007858 starting material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 239000012528 membrane Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000021446 Apple puree Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 7
- 239000002253 acid Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000001963 growth medium Substances 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 23
- 235000019504 cigarettes Nutrition 0.000 description 16
- 235000019633 pungent taste Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 150000001298 alcohols Chemical class 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000003546 flue gas Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 241000235395 Mucor Species 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
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- 235000014655 lactic acid Nutrition 0.000 description 2
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- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
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- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000013549 apple pie Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
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- Manufacture Of Tobacco Products (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of apple extract for a fermented tobacco, belongs to the technical field of tobaccos and relates to the preparation method of tobacco flavor. The preparation method comprises the following steps of: (1) preparing culture medium; (2) inoculating; (3) fermenting; and (4) separating to obtain the apple extract for fermented tobacco. The preparation method of the apple extract for the fermented tobacco can be used for producing the apple extract for the fermented tobacco by utilizing compound bacteria preparation of hair mould and rhizopus; the prepared apple extract for the fermented tobacco has a characteristic aroma of the apple as well as an agreeable acid aroma, and therefore, the apple extract can be used for increasing the fresh and sweet fragrance, softening the tobacco smell and lowering the thrill of tobaccos while being added to the tobaccos. The invention develops a way, which is economical, efficient and capable of producing tobacco flavor in a directional manner, for producing the tobacco flavor by applying a microbial fermentation technology, so that a novel tobacco flavor which cannot be produced by the conventional flavor production method is developed, and the varieties of the tobacco flavor is increased.
Description
Technical field
The present invention relates to the preparation method of tobacco aromatics using, specifically refer to the preparation method of a kind of fermentation type tobacco Fructus Mali pumilae extract.
Background technology
Apple is the fruit of Rosaceae Malus, is divided into kind for wine, cooking kind, tail food kind three major types.The features such as the color of this three veriety, size, fragrance, slickness (may also have fragility, local flavor) all have difference.Many kinds are sugary higher, medium acidity, and tannin content is very low.Apple is except eating raw, and the method for cooking is also a lot, is commonly used for dessert filling, and apple pie flapjack may be American sweet food the earliest.Apple fritters normal with the dish such as sausage, pork chop with eating, especially general especially in Europe.
Apple can be used as tobacco additive agent, be widely used in cigarette composition, but while gathering, in apple, starch, protein and lipid content are respectively 1 ~ 2%, 0.5 ~ 2% and 0.5 ~ 1%, therefore, in the preparation process of its extract, filtration velocity is slower, and these add and in cigarette, can make cigarette sensory evaluation and have obvious, the residual shortcoming such as heavy of assorted gas containing macromolecular substance Fructus Mali pumilae extract.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, the preparation method of a kind of cigarette Fructus Mali pumilae extract is provided, utilize the composite bacteria preparation of head mold and Mucor to produce Fructus Mali pumilae extract, develop the not fertile Novel tobacco flavor of traditional production of flavor method, solve in apple spice production process and filter difficult problem, and improve its quality.
For solving the problems of the technologies described above, the invention provides the preparation method of a kind of fermentation type tobacco Fructus Mali pumilae extract, comprise the following steps:
1) substratum preparation
A. raw material pre-treatment: by apple pulp making beating, make apple puree, and be that 1 ︰ 5 ~ 10 mix with water according to weight ratio by it, vibration, makes the apple aqueous solution;
B. add sodium-chlor: to the sodium-chlor that adds its weight 0.005% ~ 0.02% in the apple aqueous solution preparing, sterilizing 15 ~ 30min, makes substratum;
2) inoculation
A. the preparation of composite bacteria preparation: be the mixing of 1 ~ 4 ︰ 1 ~ 4 by Yeast starter Rhizopus and Mucor racemosus according to mass ratio, and the bacterium liquid that adds the water of 3 ~ 8 times of quality to prepare.
B. inoculation: under aseptic condition, composite bacteria preparation is inoculated in substratum, inoculum size is 0.5 ~ 5%;
3) fermentation
Be 5 ~ 8 in pH value, mixing speed is 50 ~ 100rpm, and air flow is 0.2 ~ 1VVM, and leavening temperature is 30 ~ 42 ℃ of bottom fermentation 5 ~ 12d;
4) separate
50 ~ 65 ℃ of fermented liquids are processed to 10 ~ 30min, and then filtering and impurity removing obtains getting clear liquor, then by clear liquor filtering membrane, obtains filtrate, obtains fermentation type tobacco Fructus Mali pumilae extract.
Further, in described step 4), the diameter of filter membrane is less than or equal to 0.5mm.
Again further, in described step 4), be 10 ~ 30% propylene glycol to adding massfraction in filtrate.
Principle of work:
Yeast starter Rhizopus can produce a large amount of amylase, and its amylase activity is higher, and the starch in can efficient degradation natural phant, is a kind of amylomyces, and this bacterium can also produce the organic acid such as fumaric acid, lactic acid, can also produce the aroma substance of some ester classes.
Mucor racemosus can produce a large amount of proteolytic enzyme, lipase, polygalacturonase etc., its protein in not only can efficient degradation natural phant, can also degrade fat and pectin, can produce the acids such as oxalic acid, lactic acid and succsinic acid, can also produce some alcohols materials.
The aroma substances such as ester class, acids and the alcohols that Yeast starter Rhizopus and Mucor racemosus fermentation produce have the effect of enriching cigarette perfume (or spice), soft flue gas in cigarette.
Beneficial effect of the present invention is:
1, the present invention is by reactions such as a series of degraded, reduction, oxidations, the content of starch, protein and fat in degraded apple, accelerate apple filtration velocity, and produce the aroma substances such as some alcohols, acids, ester class, prepared the Fructus Mali pumilae extract that a kind of traditional method cannot be prepared.
2, the present invention is take apple as raw material, utilize in the composite bacteria preparation degraded spices of Mucor and head mold the macromolecular substance such as starch, protein, produce simultaneously and there is the small molecules aroma substance that increases cigarette cigarette perfume (or spice), soft fine and smooth flue gas, and obtain colory characteristic cigarette apple spice.
3, the present invention utilizes prepared fermentation type tobacco Fructus Mali pumilae extract to have apple characteristic perfume, and with the fragrant fragrance of a kind of acid of pleasant; Add in cigarette the pungency that it can increase fresh and sweet note, soft flue gas and reduce cigarette to.Using microbe fermentation technique of the present invention is produced tobacco aromatics using, has opened up the new way of a kind of economy, efficient and orientable production natural tobacco apple, has increased the category of tobacco aromatics using.
Embodiment
In order to explain better the present invention, further illustrate main contents of the present invention below in conjunction with specific embodiment, but content of the present invention is not only confined to following examples.
Embodiment 1
A preparation method for Fructus Mali pumilae extract for fermentation type tobacco, comprises the following steps:
1) substratum preparation
A. raw material pre-treatment: by apple pulp making beating, make apple puree, and be that 1 ︰ 5 mix with water according to weight ratio by it, vibration, makes the apple aqueous solution;
B. add sodium-chlor: to the sodium-chlor that adds its weight 0.02% in the apple aqueous solution preparing, sterilizing 15min under 115 ℃ of conditions, makes substratum;
2) inoculation
A. the preparation of composite bacteria preparation: be the mixing of 2 ︰ 1 by Yeast starter Rhizopus and Mucor racemosus according to mass ratio, and the bacterium liquid that adds the water of 5 times of quality to prepare.
B. inoculation: under aseptic condition, composite bacteria preparation is inoculated in substratum, inoculum size is 0.5%;
3) fermentation
Be 7 in pH value, mixing speed is 50rpm, and air flow is 0.2VVM, and leavening temperature is 30 ℃ of condition bottom fermentation 5d;
4) separate
60 ℃ of fermented liquids are processed to 15min, and then filtering and impurity removing obtains getting clear liquor, then clear liquor is crossed to 0.2mm filter membrane, obtains filtrate, and adding massfraction to filtrate is 20% propylene glycol, obtains fermentation type tobacco Fructus Mali pumilae extract.
Gained fermentation type tobacco has improved nearly 2 times by the filtration velocity of Fructus Mali pumilae extract with respect to the speed before not fermenting, and its fragrance in cigarette more abundant, residual slightly reduction, pungency slightly reduce.
Above-mentioned Yeast starter Rhizopus used and Mucor racemosus are purchased from science, industry and trade company limited of refined large group (China).
Embodiment 2
A preparation method for Fructus Mali pumilae extract for fermentation type tobacco, comprises the following steps:
1) substratum preparation
A. raw material pre-treatment: by apple pulp making beating, make apple puree, and be that 1 ︰ 10 mix with water according to weight ratio by it, vibration, makes the apple aqueous solution;
B. add sodium-chlor: to the sodium-chlor that adds its weight 0.005% in the apple aqueous solution preparing, sterilizing 20min under 115 ℃ of conditions, makes substratum;
2) inoculation
A. the preparation of composite bacteria preparation: be the mixing of 1 ︰ 1 by Yeast starter Rhizopus and Mucor racemosus according to mass ratio, and the bacterium liquid that adds the water of 8 times of quality to prepare.
B. inoculation: under aseptic condition, composite bacteria preparation is inoculated in substratum, inoculum size is 1.0%;
3) fermentation
Be 5 in pH value, mixing speed is 100rpm, and air flow is 0.5VVM, and leavening temperature is 35 ℃ of condition bottom fermentation 8d;
4) separate
65 ℃ of fermented liquids are processed to 10min, and then filtering and impurity removing obtains getting clear liquor, then clear liquor is crossed to 0.5mm filter membrane, obtains filtrate, and adding massfraction to filtrate is 30% propylene glycol, obtains fermentation type tobacco Fructus Mali pumilae extract.
Gained fermentation type tobacco has improved nearly 5 times by the filtration velocity of Fructus Mali pumilae extract with respect to the speed before not fermenting, and its fragrance in cigarette is abundanter, and in cigarette, substantially there is no residual and pungency.
Above-mentioned Yeast starter Rhizopus used and Mucor racemosus are purchased from science, industry and trade company limited of refined large group (China).
Embodiment 3
A preparation method for Fructus Mali pumilae extract for fermentation type tobacco, comprises the following steps:
1) substratum preparation
A. raw material pre-treatment: by apple pulp making beating, make apple puree, and be that 1 ︰ 8 mix with water according to weight ratio by it, vibration, makes the apple aqueous solution;
B. add sodium-chlor: to the sodium-chlor that adds its weight 0.01% in the apple aqueous solution preparing, sterilizing 25min under 115 ℃ of conditions, makes substratum;
2) inoculation
A. the preparation of composite bacteria preparation: be the mixing of 4 ︰ 1 by Yeast starter Rhizopus and Mucor racemosus according to mass ratio, and the bacterium liquid that adds the water of 8 times of quality to prepare.
B. inoculation: under aseptic condition, composite bacteria preparation is inoculated in substratum, inoculum size is 1.0%;
3) fermentation
Be 8 in pH value, mixing speed is 80rpm, and air flow is 0.8VVM, and leavening temperature is 42 ℃ of condition bottom fermentation 5d;
4) separate
50 ℃ of fermented liquids are processed to 30min, and then filtering and impurity removing obtains getting clear liquor, then clear liquor is crossed to 0.3mm filter membrane, obtains filtrate, and adding massfraction to filtrate is 10% propylene glycol, obtains fermentation type tobacco Fructus Mali pumilae extract.
Gained fermentation type tobacco has improved nearly 6.5 times by the filtration velocity of Fructus Mali pumilae extract with respect to the speed before not fermenting, and its fragrance in cigarette more abundant, residual slightly reduction, pungency slightly reduce.
Above-mentioned Yeast starter Rhizopus used and Mucor racemosus are purchased from science, industry and trade company limited of refined large group (China).
Embodiment 4
A preparation method for Fructus Mali pumilae extract for fermentation type tobacco, comprises the following steps:
1) substratum preparation
A. raw material pre-treatment: by apple pulp making beating, make apple puree, and be that 1 ︰ 5 mix with water according to weight ratio by it, vibration, makes the apple aqueous solution;
B. add sodium-chlor: to the sodium-chlor that adds its weight 0.015% in the apple aqueous solution preparing, sterilizing 30min under 115 ℃ of conditions, makes substratum;
2) inoculation
A. the preparation of composite bacteria preparation: be the mixing of 1 ︰ 4 by Yeast starter Rhizopus and Mucor racemosus according to mass ratio, and the bacterium liquid that adds the water of 5 times of quality to prepare.
B. inoculation: under aseptic condition, composite bacteria preparation is inoculated in substratum, inoculum size is 1.0%;
3) fermentation
Be 7 in pH value, mixing speed is 50rpm, and air flow is 0.2VVM, and leavening temperature is 35 ℃ of condition bottom fermentation 8d;
4) separate
60 ℃ of fermented liquids are processed to 15min, and then filtering and impurity removing obtains getting clear liquor, then clear liquor is crossed to 0.2mm filter membrane, obtains filtrate, and adding massfraction to filtrate is 20% propylene glycol, obtains fermentation type tobacco Fructus Mali pumilae extract.
Gained fermentation type tobacco has improved nearly 6.0 times by the filtration velocity of Fructus Mali pumilae extract with respect to the speed before not fermenting, and its fragrance in cigarette more abundant, residual slightly reduction, pungency slightly reduce.
Above-mentioned Yeast starter Rhizopus used and Mucor racemosus are purchased from science, industry and trade company limited of refined large group (China).
Claims (1)
1. a preparation method for Fructus Mali pumilae extract for fermentation type tobacco, comprises the following steps:
1) substratum preparation
A. raw material pre-treatment: by apple pulp making beating, make apple puree, and be that 1 ︰ 5～10 mix with water according to weight ratio by it, vibration, makes the apple aqueous solution;
B. add sodium-chlor: to the sodium-chlor that adds its weight 0.005%～0.02% in the apple aqueous solution preparing, sterilizing 15～30min, makes substratum;
2) inoculation
A. the preparation of composite bacteria preparation: be that 1～4 ︰ 1～4 mixes by Yeast starter Rhizopus and Mucor racemosus according to mass ratio, and add the water of 3～8 times of quality to prepare bacterium liquid;
B. inoculation: under aseptic condition, composite bacteria preparation is inoculated in substratum, inoculum size is 0.5～5%;
3) fermentation
Be 5～8 in pH value, mixing speed is 50～100rpm, and air flow is 0.2～1VVM, and leavening temperature is 30～42 ℃ of bottom fermentation 5～12d;
4) separate
50～65 ℃ of fermented liquids are processed to 10～30min, then filtering and impurity removing obtains clear liquor, then clear liquor is crossed to the filter membrane that aperture is less than or equal to 0.5mm, obtains filtrate, be 10～30% propylene glycol to adding massfraction in filtrate again, obtain fermentation type tobacco Fructus Mali pumilae extract.
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| CN201310170126.9A CN103215132B (en) | 2013-05-10 | 2013-05-10 | Preparation method of apple extract for fermented tobacco |
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| CN201310170126.9A CN103215132B (en) | 2013-05-10 | 2013-05-10 | Preparation method of apple extract for fermented tobacco |
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| CN103215132A CN103215132A (en) | 2013-07-24 |
| CN103215132B true CN103215132B (en) | 2014-05-21 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103484249B (en) * | 2013-07-30 | 2015-01-21 | 湖北中烟工业有限责任公司 | Pear-fermented tobacco flavor and preparation method thereof |
| CN104293487B (en) * | 2014-10-17 | 2016-08-17 | 湖北中烟工业有限责任公司 | The method that grape fermentation extract produces tobacco aromatics using by Maillard reaction |
| CN104479877A (en) * | 2014-12-03 | 2015-04-01 | 湖北中烟工业有限责任公司 | Preparation method of grape aroma-enhancing and moisture-preserving agent for cigarettes |
| CN104789361A (en) * | 2015-04-21 | 2015-07-22 | 湖北中烟工业有限责任公司 | Preparation method of fermented sour plum extract for cigarette |
| CN104862074A (en) * | 2015-04-28 | 2015-08-26 | 湖北中烟工业有限责任公司 | Fermentation cigarette compound extract preparation method |
| CN106954880A (en) * | 2016-10-13 | 2017-07-18 | 湖北中烟工业有限责任公司 | A kind of method that immobilized yeast prepares cigarette apple extract |
| CN106954886A (en) * | 2016-10-13 | 2017-07-18 | 武汉黄鹤楼香精香料有限公司 | A kind of preparation method of cigarette apple extract |
| CN107345175A (en) * | 2016-11-30 | 2017-11-14 | 湖北中烟工业有限责任公司 | Apple fragrance type flavouring essence for tobacco and preparation method thereof |
| CN110693063B (en) * | 2019-11-13 | 2022-02-08 | 湖北中烟工业有限责任公司 | Preparation method of blueberry extract for cigarettes |
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| EP1980163A1 (en) * | 2007-04-10 | 2008-10-15 | Litesso-Anstalt | Method for treating tobacco leaves and tobacco leaves and their utilisation |
| CN101455441B (en) * | 2008-07-28 | 2012-12-05 | 广西中烟工业有限责任公司 | Apple extractum and preparation method thereof and use thereof in cigarette perfuming |
| CN102210483A (en) * | 2010-04-06 | 2011-10-12 | 湖北中烟工业有限责任公司 | Grape medlar spices for fermentation cigarettes and preparation method thereof |
| CN102719313B (en) * | 2011-03-29 | 2013-11-06 | 湖北中烟工业有限责任公司 | A preparation method for a ferment type fruit tobacco flavor |
| 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 |
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