CN103484249B - Pear-fermented tobacco flavor and preparation method thereof - Google Patents
Pear-fermented tobacco flavor and preparation method thereof Download PDFInfo
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- 241000208125 Nicotiana Species 0.000 title claims abstract description 19
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 235000019634 flavors Nutrition 0.000 title abstract 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000000605 extraction Methods 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000000706 filtrate Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 241000220324 Pyrus Species 0.000 claims description 29
- 235000021017 pears Nutrition 0.000 claims description 29
- 239000006071 cream Substances 0.000 claims description 15
- 241000235070 Saccharomyces Species 0.000 claims description 6
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000010992 reflux Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 2
- 235000019504 cigarettes Nutrition 0.000 abstract description 7
- 238000001914 filtration Methods 0.000 abstract description 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 3
- 235000014443 Pyrus communis Nutrition 0.000 abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 2
- 230000007794 irritation Effects 0.000 abstract 1
- 239000000779 smoke Substances 0.000 abstract 1
- 239000008223 sterile water Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 5
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000012982 microporous membrane Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000003546 flue gas Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000015206 pear juice Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000006384 oligomerization reaction Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pear-fermented tobacco flavor. A preparation method for the pear-fermented tobacco flavor comprises the following steps: adding sterile water into saccharomyces cerevisiae SX004 to prepare a saccharomyces cerevisiae solution with a weight concentration of 0.5 to 1.5% and standing the saccharomyces cerevisiae solution for subsequent usage; and squeezing fresh pear, uniformly stirring the squeezed pear, adding water for extraction, carrying out filtration, concentrating an obtained extract into clear paste with density of 1.15 to 1.25 g/cm<3>, adding 0.1 to 5% of glucose and 0.01 to 0.5% of sodium chloride into the clear paste, carrying out sterilization after uniform mixing, inoculating the saccharomyces cerevisiae solution, carrying out fermentation, separating fermentation broth, carrying out filtration sterilization and adding propylene glycol into a filtrate so as to obtain the pear-fermented tobacco flavor; wherein saccharomyces cerevisiae SX004 is preserved in China Center for Type Culture Collection with an accession number of CCTCC No: M 2012506. The tobacco flavor prepared in the invention can reduce irritation of a cigarette, improve taste of the cigarette and soften smoke when added in the cigarette and is an economic, highly efficiently, high-quality and natural flavor.
Description
Technical field
The invention belongs to tobacco aromatics technical field, be specifically related to a kind of pears fermented type tobacco aromatics and preparation method thereof.
Technical background
At present, most widely used in the biosynthesis of essence and flavoring agent is microbial fermentation technology, take natural plants as raw material, utilizes fermentable can produce various natural perfume material.Microbial fermentation technology is close with many Domain relations such as chemical industry, medicine, food, the energy, environmental protection and farming and animal husbandries, has very large economic benefit.
Pears sugar content up to 15%, and containing multiple nutritional components, as the organic principle such as protein, fat, carbohydrate, Aneurine, B2, C, still contains potassium, sodium, calcium, magnesium, selenium, iron, the inorganic constituents such as manganese and dietary cellulosic.Pears have relieving cough and reducing sputum, promote the production of body fluid quench one's thirst, removing toxic substances of bringing down a fever, moistening lung is aid digestion, separate sore, wine poison etc. effect.Use natural perfume material field at cigarette, at present the exploitation of pears mostly is to the material such as monose, oligomerization carbohydrate extracted in pears, but the more polysaccharide of content in pears, the material such as protein-based are all gone out of use.
Summary of the invention
The object of the invention is to adopt microbial fermentation technology, prepare a kind of pears fermented type tobacco aromatics, this spices is added in cigarette the effect having and reduce and stimulate, improve mouthfeel, soft flue gas.
The technical solution used in the present invention is:
A kind of pears fermented type tobacco aromatics, it is prepared from accordance with the following methods: in saccharomyces cerevisiae (Saccharomyces cescerevisiae) SX004, add sterilized water be mixed with the saccharomyces cerevisiae solution that weight concentration is 0.5 ~ 1.5%, for subsequent use; By fresh pears squeezing, stir evenly rear extracting in water, filter, it is 1.15 ~ 1.25g/cm that extract is concentrated into density
3clear cream, the glucose of 0.1 ~ 5%, the sodium chloride of 0.01 ~ 0.5% is added by weight in clear cream, after mixing, sterilizing, by the described saccharomyces cerevisiae solution of 0.1 ~ 1% inoculation of clear cream weight, fermentation, separation and fermentation liquid is also degerming with 0.2 μm of filtering with microporous membrane, add the propane diols of 2 ~ 10% in the most backward filtrate by weight, to obtain final product.
Described saccharomyces cerevisiae (Saccharomyces cescerevisiae) SX004 is deposited on December 5th, 2012 China typical culture collection center being positioned at Luojiashan, Wuchang, Wuhan City, Hubei Province Wuhan University, and preserving number is CCTCC NO:M2012506.
A preparation method for pears fermented type tobacco aromatics, comprises the following steps: in saccharomyces cerevisiae (Saccharomyces cescerevisiae) SX004, add sterilized water be mixed with the saccharomyces cerevisiae solution that weight concentration is 0.5 ~ 1.5%, for subsequent use; By fresh pears squeezing, stir evenly rear extracting in water, filter, it is 1.15 ~ 1.25g/cm that extract is concentrated into density
3clear cream, the glucose of 0.1 ~ 5%, the sodium chloride of 0.01 ~ 0.5% is added by weight in clear cream, after mixing, sterilizing, by the described saccharomyces cerevisiae solution of 0.1 ~ 1% inoculation of clear cream weight, fermentation, separation and fermentation liquid is also degerming with 0.2 μm of filtering with microporous membrane, add the propane diols of 2 ~ 10% in the most backward filtrate by weight, to obtain final product.
Preferably, described extraction, be 1 ~ 2 times of refluxing extraction that adds water by fresh pears weight, extraction time is 1 ~ 5 hour.
Preferably, described zymotic fluid 0.8 μm of filtering with microporous membrane is separated.
Preferably, the addition of described glucose is 2% of cream weight clearly, and the addition of described sodium chloride is 0.2% of cream weight clearly.
Preferably, the addition of described propane diols is 5% of filtrate weight.
Polysaccharide, protein that the present invention is degraded in pears by Saccharomyces Cerevisiae in S X004, discharge amino acid and aroma substance, thus obtained pears fermented type tobacco aromatics, this spices is added in cigarette can reduce cigarette excitant, improve mouthfeel, soft flue gas, is a kind of economy, efficient and high-quality natural perfume material.
Accompanying drawing explanation
Fig. 1 is the gas chromatography-mass spectrometry analysis spectrogram of pears fermented type tobacco aromatics of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in detail.
A preparation method for pears fermented type tobacco aromatics, comprises the following steps:
1, the preparation of saccharomyces cerevisiae solution
In saccharomyces cerevisiae (Saccharomyces cescerevisiae) SX004, add sterilized water be mixed with the saccharomyces cerevisiae solution that weight concentration is 0.5 ~ 1.5%, for subsequent use.
2, the preparation of pears extract
(1) squeeze the juice: process of squeezing the juice after fresh pears are cleaned, and by pear juice and pears slag mixing and stirring.
(2) extract: mixed by the water of the pear juice pears slag mixed liquor in step (1) and double weight, refluxing extraction 3 hours, filter, being concentrated into density is 1.20 ± 0.02g/cm
3clear cream.
(3) glucose is added: in the clear cream of step (2), add the glucose of 2% by weight.
(4) NaCl is added: continue to add NaCl by 0.2% of clear cream weight, mix.
3, sterilizing
By pears extract sterilizing 20min at 115 DEG C of preparation in step 2.
4, inoculate
Aseptically, by 0.5% inoculation saccharomyces cerevisiae solution of clear cream weight.
5, ferment
Postvaccinal technological condition for fermentation is: pH value is 3.5, and speed of agitator is 200rpm, and throughput is 1VVM, and primary fermentation temperature is 20 DEG C, and the primary fermentation time is 5d, and after fermentation temperature is 10 DEG C, and the after fermentation time is 15d.
6, be separated
The zymotic fluid obtained after fermentation is filtered under 0.8 μm of miillpore filter, removal of impurities, then get clarified solution, filter under 0.2 μm of miillpore filter, degerming.
7, to guarantee the quality process
For preventing going bad, adding propane diols by 5% of zymotic fluid weight, namely obtaining pears fermented type tobacco aromatics.
8, analysis of aroma components:
(1) pre-treatment
400ml pears fermented type tobacco aromatics is loaded in round-bottomed flask, carry out being heated to boiling with electric jacket, in the round-bottomed flask of opposite side, add the carrene of 200ml, 60 DEG C of water-bath boilings, occur timing extraction 2h after layering until middle separating tube place liquid level.After extraction terminates, in dichloromethane extraction liquid, add anhydrous sodium sulfate water suction, placement is spent the night, and filters and is concentrated into 1ml, and concentrate is used for carrying out GC-MS analysis.
(2) gas chromatography-mass spectrography (GC/MS) analysis condition
Chromatographic column: HP-5MS, 30m × 0.25mm × 0.25 μm; Carrier gas: helium, 1mL/min; Injector temperature mouth: 220 DEG C; Heat up: 60 DEG C of (2min) 4 DEG C/min, 250 DEG C (10min); Sample size: 1 μ l; Split sampling, split ratio 1:20; IE ion gun, 70ev, sweep limits 50-650amu; Use WILLEY and MAINLIB library searching.The results are shown in Table 1 and Fig. 1.
Table 1
Claims (3)
1. the preparation method of a pears fermented type tobacco aromatics, it is characterized in that comprising the following steps: in saccharomyces cerevisiae (Saccharomyces cescerevisiae) SX004, add sterilized water be mixed with the saccharomyces cerevisiae solution that weight concentration is 0.5 ~ 1.5%, for subsequent use, by fresh pears squeezing, stir evenly rear extracting in water, filter, it is 1.15 ~ 1.25g/cm that extract is concentrated into density
3clear cream, the glucose of 2% is added by weight in clear cream, the sodium chloride of 0.2%, after mixing, sterilizing, by the described saccharomyces cerevisiae solution of 0.5% inoculation of clear cream weight, fermentation, separation and fermentation liquid filters under 0.8 μm of miillpore filter, removal of impurities, get clarified solution again, filter under 0.2 μm of miillpore filter, degerming, the propane diols of 2 ~ 10% is added by weight in the most backward filtrate, obtain, described saccharomyces cerevisiae (Saccharomyces cescerevisiae) SX004 is deposited in China typical culture collection center, preserving number is CCTCC NO:M 2012506.
2. the preparation method of pears fermented type tobacco aromatics according to claim 1, is characterized in that: described extraction, and be 1 ~ 2 times of refluxing extraction that adds water by fresh pears weight, extraction time is 1 ~ 5 hour.
3. the preparation method of pears fermented type tobacco aromatics according to claim 1, is characterized in that: the addition of described propane diols is 5% of filtrate weight.
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| RU2596115C1 (en) * | 2015-04-10 | 2016-08-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" | Method for production of hookah smoking composition |
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| CN106833897B (en) * | 2017-01-11 | 2020-06-30 | 江西中烟工业有限责任公司 | Preparation method of crisp pear tobacco flavor |
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| CN108822964B (en) * | 2018-06-21 | 2021-06-15 | 湖北中烟工业有限责任公司 | Preparation method of raisin distillate for cigarettes |
| CN114747787A (en) * | 2022-04-07 | 2022-07-15 | 河南中烟工业有限责任公司 | Fenugreek extract rich in micromolecular saccharides and amino acids, and preparation method and application thereof |
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| 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 |
| CN102406231B (en) * | 2010-09-21 | 2013-12-11 | 湖北中烟工业有限责任公司 | Fermented rose extract for 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 |
| CN102178345B (en) * | 2011-05-12 | 2012-10-03 | 湖北中烟工业有限责任公司 | Method for preparing fermentation malt extract for cigarettes |
| CN103146485A (en) * | 2013-03-04 | 2013-06-12 | 湖北中烟工业有限责任公司 | Method for preparing fruit composite extract for fermented cigarette |
| CN103215132B (en) * | 2013-05-10 | 2014-05-21 | 湖北中烟工业有限责任公司 | Preparation method of apple extract for fermented tobacco |
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