CN104178520A - Armeniaca vulgaris fermented extract and preparation method and application thereof - Google Patents
Armeniaca vulgaris fermented extract and preparation method and application thereof Download PDFInfo
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- CN104178520A CN104178520A CN201410409035.0A CN201410409035A CN104178520A CN 104178520 A CN104178520 A CN 104178520A CN 201410409035 A CN201410409035 A CN 201410409035A CN 104178520 A CN104178520 A CN 104178520A
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Abstract
The invention discloses an Armeniaca vulgaris fermented extract and a preparation method and application thereof. The Armeniaca vulgaris fermented extract is prepared from Armeniaca vulgaris, which serves as a raw material, through fermenting with Lodderomyces elongisporus and extracting aroma components from a fermented solution. The Lodderomyces elongisporus is collected in the China General Microbiological Culture Collection Center (CGMCC); the collection number is CGMCC No. 6645; the collection date is October 08, 2012. The Armeniaca vulgaris fermented extract contains a variety of aroma substances, such as phenylethyl alcohol, capronaldehyde, benzaldehyde, ethyl acetate, 1-butanol and the like. Shown by results of flavored smoking assessment tests, the product can be harmonized with cigarette flavors, can obviously promote the cigarette flavors, make smoke gas delicate and mellow, lower irritation, conceal impurity gases and improve the smoking flavor of cigarettes, and can generate a fresh and special aroma.
Description
Technical field
The invention belongs to cigarette additive technical field, specifically relate to a kind of by extracting the tobacco aromatics using that aroma component obtains in apricot fermented product.Meanwhile, the invention still further relates to the preparation method of described tobacco aromatics using and the concrete application in tobacco processing.
Background technology
Cigarette flavor is the core content of cigarette quality.No matter be international or domestic, reduce tar content and become an important topic of production of cigarettes, and be accompanied by the reduction of tar content, smoke is thin out, and fragrance weakens, and is difficult to again be accepted by human consumer.In reducing coke tar in cigarette, promote and improve flue gas concentration and fragrance by adding spice additive, be a kind of effectively compensating mode.
Natural essence spices is the fine chemical product of high value, and the natural perfume originally extracting from natural animal and plant, because raw material is limited, extraction cost is high, can not meet the demand in cigarette flavors market far away.Utilize microbial fermentation technology can prepare spices or carry out the conversion of spices, the spices preparing is natural level product, in improving spice product quality, save energy, reduces costs, and has realized the revolution of natural perfume processing technology.Therefore, people are more and more interested in the biosynthesizing of spices, and biotechnology will be played a greater and greater role in the research of natural essence spices and preparation.Some polysaccharide in vegetable cell can change into the flavor matters such as phenylethyl alcohol under aroma-producing yeast effect, therefore, can screen the yeast specie that produces the flavor matters such as phenylethyl alcohol, taking suitable natural plant material as substrate, utilize modern microbial fermentation technology, prepare natural perfume additive, for perfuming cigarette.
Apricot belongs to Rosaceae arbor, and formal name used at school is Armeniaca vulgaris, generally cultivates in Temperate Region in China, the world.Fresh fruit can be eaten raw, also can be made into jam, can, the apricot universe etc.Apricot fruits nutrition is abundant, except containing 5%～15% sugar, also contains other multiple nutrients, and every 100 grams of apricots fruit, containing 800 milligrams, protein, 2.34 milligrams of calcium, 21.6 milligrams, phosphorus, 0.72 milligram of iron, also contains vitamin A, vitamins C etc.Apricot also occupies critical role in herbal medicine, cures mainly chill tuberculosis, promote the production of body fluid to quench thirst, moistening the lung and resolving the phlegm is clearing heat and detoxicating.Dried apricot, preserved apricot etc. can be eaten and be processed into apricot raw, there is no the report that it applies in cigarette charging in prior art.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind of to improving the apricot fermented product extract that cigarette odor-absorbing is useful.
Another object of the present invention is to provide a kind of method of preparing described apricot fermented product extract.
The present invention also aims to provide the application in production of cigarettes of described apricot fermented product extract.
Object of the present invention is achieved by following technical proposals.
* except as otherwise noted, percentage ratio of the present invention is mass percent.
A kind of apricot fermented product extract, is characterized in that: taking the pulp of apricot as raw material, ferment with long spore Lip river moral yeast, more obtain product by extracting aroma component in fermented liquid; Described long spore Lip river moral yeast (Lodderomyces elongisporus) is kept at China Committee for Culture Collection of Microorganisms's common micro-organisms center; Preserving number is CGMCC No.6645; Preservation date: on October 08th, 2012.
The method of preparing described apricot fermented product extract, comprises the following steps:
(1) get long spore Lip river moral yeast CGMCC 6645 activation culture, obtain long spore Lip river moral activated yeast bacterium liquid; Strain activation and culture condition is 28 DEG C～30 DEG C, 160～180r/min shaking culture, and incubation time is 12～24 hours;
(2) apricot stoning consequence jerky dry, pulverize, cross 40 mesh sieves, add 15～22 times of distilled water, sterilizing;
(3) activation bacterium liquid is inoculated in pulp material, inoculum size is 1.5%～2.5%; Postvaccinal fermentation culture conditions is with activation culture condition; Incubation time is 12～24 hours;
(4) centrifugal 10 minutes of 8000r/min after filtering fermentation liquor, gets supernatant liquor, and concentrating under reduced pressure becomes medicinal extract, is required apricot fermented product extract.
The temperature of the concentrating under reduced pressure described in step (4) is preferably 45 DEG C～65 DEG C.
The application of described apricot fermented product extract in production of cigarettes, is specially: apricot fermented product extract is sprayed on pipe tobacco equably, and addition is 8～12g/ case pipe tobacco.
In the apricot fermented product extract that the present invention obtains, contain multiple volatile component, the flavor matter that content is higher mainly contains phenylethyl alcohol, 2-hexenoic aldehyde, leaf-alcohol, furfural, phenylacetic aldehyde, n-butyl alcohol, Linolenic acid methylester, phenylformic acid etc.The perfuming test-results of smokeing panel test shows, this apricot fermented product extract can with the fragrant harmony of cigarette, obviously promoting or transferring cigarette perfume (or spice), fine and smooth alcohol and flue gas, reduction pungency, cover assorted gas, improve cigarette odor-absorbing, and produce a kind of pure and fresh special note.
Compared with prior art, the present invention has following beneficial effect:
(1) adopt modern microbial fermentation technology, preparation pure natural spice additive; Bacterial strain uses therefor is easy to preserve, and is easy to activation and fermentation;
(2) raw materials used cheap, source is abundant;
(3) simple, the operability of production technique, standardization and controllability are strong, are convenient to realize large-scale industrial production, have good development prospect.
The explanation of preservation biomaterial
Bacterial strain of the present invention is to separate and obtain from flue-cured tobacco blade face, and qualification result shows that this Saccharomycodes is in long spore Lip river moral yeast, this bacterial strain called after Lodderomyces elongisporus.This bacterial strain has been kept at China Committee for Culture Collection of Microorganisms's common micro-organisms center; Address: China. Datun Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica; Preservation date: on October 08th, 2012; Preserving number is CGMCC No.6645.Polysaccharide in the moral yeast energy transformant of long spore Lip river generates the aroma components such as phenylethyl alcohol.
Embodiment
In order to make object of the present invention, technical scheme and advantage clearer, by the following examples the present invention is described in further detail.Should be appreciated that specific embodiment described herein is only in order to explain the present invention, the protection domain being not intended to limit the present invention.
Embodiment 1
1. substratum and culture condition
Experiment long spore Lip river moral yeast CGMCC 6645 used is inoculated in the YPD liquid nutrient medium of 50mL, and 28 DEG C, 160r/min are cultivated 24 hours, obtain the liquid spawn activating.
2. the preparation of apricot flesh sample
By apricot flesh section, after being fully dried, pulverize, cross 40 mesh sieves.Take apricot flesh powder 20g, add 400mL distilled water (20 volumes are doubly), sterilizing, for subsequent use.
3. the aroma-producing yeast bacterium fermentative processing of apricot flesh
The long spore Lip river moral activated yeast bacterium liquid 8mL of preparation in 1 is inoculated in 2 in ready apricot flesh sample (inoculum size is 2%), and 28 DEG C, 160r/min shaking culture 24 hours, for next step experiment.
4. the extraction of spice additive
By centrifugal 8000r/min after above-mentioned filtering fermentation liquor 10 minutes, get supernatant liquor, 50 DEG C are evaporated to medicinal extract shape, obtain required apricot flesh fermented product extract, preserve stand-by.
5. product feature and physico-chemical property
This product is brown lotion, does not clarify.The physico-chemical property of product is in table 1.
The physico-chemical property of table 1. spice additive
6. perfuming cigarette test
The spice additive preparing is sprayed onto on pipe tobacco equably, and addition is 10g/ case (40kg pipe tobacco/case), and with not additivated tobacco leaf in contrast.
7. the test of smokeing panel test
The pipe tobacco for the treatment of group and control group is put into after climatic chamber inner equilibrium 24h, made cigarette, sample and the equal random number of contrast, the group of smokeing panel test being made up of the expert that smokes panel test carries out sensory evaluating smoking.
8. spice additive aroma component detects and effect evaluation
Aroma component detected result shows: spice additive contains nearly 85 kinds of volatile components, and the flavor matter that wherein content is higher mainly contains phenylethyl alcohol, 2-hexenoic aldehyde, leaf-alcohol, furfural, phenylacetic aldehyde, n-butyl alcohol, Linolenic acid methylester, phenylformic acid etc.
The perfuming test-results of smokeing panel test shows, this spice additive and the comparatively harmony of cigarette perfume (or spice), can obviously improve cigarette perfume (or spice), fine and smooth alcohol and flue gas, reduction pungency, cover assorted gas, improve cigarette odor-absorbing, and produce a kind of pure and fresh special note.
Embodiment 2
Repeat embodiment 1, have following difference:
The activation culture condition of the long spore of bacterial classification Lip river moral yeast CGMCC 6645 is 28 DEG C, 160r/min shaking culture, and incubation time is 24 hours; Apricot flesh adds 22 times of distilled water, sterilizing after pulverizing; The inoculum size that activation bacterium liquid is inoculated in apricot flesh material is 2.5%; The inoculation post-fermentation and culture time is 24 hours; Fermented liquid supernatant concentrating under reduced pressure temperature is 55 DEG C; The spice additive preparing is sprayed onto on pipe tobacco equably, and addition is 12g/ case.
The perfuming test-results of smokeing panel test shows, this spice additive can with the fragrant harmony of cigarette, improve fragrance matter, increase perfume quantity, improve pleasant impression, cover assorted gas, and there is a kind of pure and fresh special note.
Embodiment 3
Repeat embodiment 1, have following difference:
The activation culture condition of the long spore of bacterial classification Lip river moral yeast CGMCC 6645 is 30 DEG C, 180r/min shaking culture, and incubation time is 12 hours; Apricot flesh adds 15 times of distilled water, sterilizing after pulverizing; The inoculum size that activation bacterium liquid is inoculated in apricot flesh material is 1.5%; The inoculation post-fermentation and culture time is 12 hours; Fermented liquid supernatant concentrating under reduced pressure temperature is 45 DEG C; The spice additive preparing is sprayed onto on pipe tobacco equably, and addition is 8g/ case.
The perfuming test-results of smokeing panel test shows, this spice additive can with the fragrant harmony of cigarette, improve fragrance matter, increase perfume quantity, improve pleasant impression, cover assorted gas, and there is a kind of pure and fresh special note.
Embodiment 4
Repeat embodiment 1, have following difference:
The activation culture condition of the long spore of bacterial classification Lip river moral yeast CGMCC 6645 is 30 DEG C, 180r/min shaking culture, and incubation time is 12 hours; Apricot flesh adds 22 times of distilled water, sterilizing after pulverizing; The inoculum size that activation bacterium liquid is inoculated in apricot flesh material is 2.5%; The inoculation post-fermentation and culture time is 12 hours; Fermented liquid supernatant concentrating under reduced pressure temperature is 65 DEG C; The spice additive preparing is sprayed onto on pipe tobacco equably, and addition is 8g/ case.
The perfuming test-results of smokeing panel test shows, this spice additive can with the fragrant harmony of cigarette, improve fragrance matter, increase perfume quantity, improve pleasant impression, cover assorted gas, and there is a kind of pure and fresh special note.
Claims (4)
1. an apricot fermented product extract, is characterized in that: taking the pulp of apricot as raw material, ferment with long spore Lip river moral yeast, more obtain product by extracting aroma component in fermented liquid; Described long spore Lip river moral yeast Lodderomyces elongisporus is kept at China Committee for Culture Collection of Microorganisms's common micro-organisms center; Preserving number is CGMCC No.6645; Preservation date: on October 08th, 2012.
2. the method for preparing apricot fermented product extract described in claim 1, comprises the following steps:
(1) get long spore Lip river moral yeast CGMCC 6645 activation culture, obtain long spore Lip river moral activated yeast bacterium liquid; Strain activation and culture condition is 28 DEG C～30 DEG C, 160～180r/min shaking culture, and incubation time is 12～24 hours;
(2) apricot stoning consequence jerky dry, pulverize, cross 40 mesh sieves, add 15～22 times of distilled water, sterilizing;
(3) activation bacterium liquid is inoculated in apricot pulp material, inoculum size is 1.5%～2.5%; Postvaccinal fermentation culture conditions is with activation culture condition; Incubation time is 12～24 hours;
(4) centrifugal 10 minutes of 8000r/min after filtering fermentation liquor, gets supernatant liquor, and concentrating under reduced pressure becomes medicinal extract, is required apricot fermented product extract.
3. preparation method according to claim 2, is characterized in that: the temperature of the concentrating under reduced pressure described in step (4) is preferably 45 DEG C～65 DEG C.
4. the application of apricot fermented product extract claimed in claim 1 in production of cigarettes, is specially: apricot fermented product extract is sprayed on pipe tobacco equably, and addition is 8～12g/ case pipe tobacco.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077569A (en) * | 2015-07-10 | 2015-11-25 | 湖北中烟工业有限责任公司 | Manufacturing method of dried apricot extract and application in cigarette |
| CN106957866A (en) * | 2016-10-13 | 2017-07-18 | 武汉黄鹤楼香精香料有限公司 | A kind of immobilized yeast prepares method of the cigarette with red bayberry extract |
| CN106957865A (en) * | 2016-10-13 | 2017-07-18 | 武汉黄鹤楼香精香料有限公司 | A kind of method that immobilized yeast prepares cigarette apricot extract |
| CN107118974A (en) * | 2017-01-20 | 2017-09-01 | 厦门欧米克生物科技有限公司 | A kind of method of utilization micro-organisms benzaldehyde |
-
2014
- 2014-08-19 CN CN201410409035.0A patent/CN104178520A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077569A (en) * | 2015-07-10 | 2015-11-25 | 湖北中烟工业有限责任公司 | Manufacturing method of dried apricot extract and application in cigarette |
| CN106957866A (en) * | 2016-10-13 | 2017-07-18 | 武汉黄鹤楼香精香料有限公司 | A kind of immobilized yeast prepares method of the cigarette with red bayberry extract |
| CN106957865A (en) * | 2016-10-13 | 2017-07-18 | 武汉黄鹤楼香精香料有限公司 | A kind of method that immobilized yeast prepares cigarette apricot extract |
| CN107118974A (en) * | 2017-01-20 | 2017-09-01 | 厦门欧米克生物科技有限公司 | A kind of method of utilization micro-organisms benzaldehyde |
| CN107118974B (en) * | 2017-01-20 | 2019-10-22 | 厦门欧米克生物科技有限公司 | A method of utilizing micro-organisms benzaldehyde |
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Application publication date: 20141203 |