CN103215132B - Preparation method of apple extract for fermented tobacco - Google Patents

Preparation method of apple extract for fermented tobacco Download PDF

Info

Publication number
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
Authority
CN
China
Prior art keywords
apple
tobacco
apple extract
fermentation
substratum
Prior art date
Application number
CN201310170126.9A
Other languages
Chinese (zh)
Other versions
CN103215132A (en
Inventor
张敦铁
庞登红
张磊
Original Assignee
湖北中烟工业有限责任公司
武汉市黄鹤楼科技园有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 湖北中烟工业有限责任公司, 武汉市黄鹤楼科技园有限公司 filed Critical 湖北中烟工业有限责任公司
Priority to CN201310170126.9A priority Critical patent/CN103215132B/en
Publication of CN103215132A publication Critical patent/CN103215132A/en
Application granted granted Critical
Publication of CN103215132B publication Critical patent/CN103215132B/en

Links

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

The preparation method of Fructus Mali pumilae extract for fermentation type tobacco

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.
CN201310170126.9A 2013-05-10 2013-05-10 Preparation method of apple extract for fermented tobacco CN103215132B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310170126.9A CN103215132B (en) 2013-05-10 2013-05-10 Preparation method of apple extract for fermented tobacco

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310170126.9A CN103215132B (en) 2013-05-10 2013-05-10 Preparation method of apple extract for fermented tobacco

Publications (2)

Publication Number Publication Date
CN103215132A CN103215132A (en) 2013-07-24
CN103215132B true CN103215132B (en) 2014-05-21

Family

ID=48813301

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310170126.9A CN103215132B (en) 2013-05-10 2013-05-10 Preparation method of apple extract for fermented tobacco

Country Status (1)

Country Link
CN (1) CN103215132B (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Also Published As

Publication number Publication date
CN103215132A (en) 2013-07-24

Similar Documents

Publication Publication Date Title
CN103710253B (en) A kind of method utilizing yellow seriflux, fermenting bean dregs to produce vinegar
Xu et al. Traditional chinese biotechnology
CN103222612B (en) Preparation method of double-bean soy sauce
CN101595972B (en) Low-salt liquid state fermented soy sauce production process
CN101531960B (en) Wine-making preparation method adopting litchi fermentation
CN101497844B (en) Method for preparing cigarette flavor by microbial fermentation of coffee
CN101955879B (en) Method for preparing sugarcane juice flavor vinegar
CN101445776B (en) Method of preparing liquor seasoning wine or liquor seasoning liquid mainly to taste
CN103555554B (en) Black rice vinegar and preparation method thereof
CN102839077B (en) Esterifying enzyme compound bacteria liquid preparation method
CN103960639B (en) A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy
CN104397632A (en) Fermented capsicum product and preparation method thereof
CN102776098A (en) Kiwifruit wine and method for brewing same
CN103305371A (en) Tea wine and preparation method thereof
CN102329710B (en) A kind of Process for brewing mulberry distilled liquor
CN100475946C (en) Litchi-aquavit and making method thereof
Chen et al. Cereal vinegars made by solid-state fermentation in China
CN101892141B (en) Method for preparing sweet red jujube wine
CN103409284A (en) Brewing method of moso bamboo shoot wine
CN102618411B (en) Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain
KR100482308B1 (en) Method for production of Kombucha containg green-tea extract
KR101278471B1 (en) Method for producing fermented fruit alcoholic drink using concentrated stater
CN102051307B (en) Red date brandy and production process thereof
CN103202533B (en) Complex microbial preparation for quickening tobacco aging and improving tobacco quality and application thereof
CN101698818B (en) Method for preparing black berry wine by combing yeast deacidification technology with ultrahigh pressure processing technology

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model