CN104195181A - Cucumber fermented extract and preparation method and application of cucumber fermented extract - Google Patents

Abstract

The invention discloses a fermented cucumber extract, a preparation method and application thereof. Cucumbers are used as raw materials, fermented with long-spored yeast, and then the aroma components are extracted from the fermentation broth. The Lodderomyces elongisporus is preserved in the General Microbiology Center of the China Microbiological Culture Collection Management Committee; the preservation number is CGMCC No.6645; the preservation date: October 08, 2012. The fermented cucumber extract contains a variety of aroma-causing substances, such as phenylethyl alcohol, cis-2,6-nonadienal, trans-2-nonenal, trans-2-hexenal, macrostigmatriene Ketones etc. The results of the flavoring and smoking test show that it can harmonize with the aroma of cigarettes, and can obviously improve the aroma of cigarettes, refine alcohol and smoke, reduce irritation, cover up miscellaneous gases, improve the taste of cigarettes, and produce a fresh and special aroma.

Description

A kind of fermented cucumber extract and its preparation method and application

technical field

The invention belongs to the technical field of tobacco additives, in particular to a flavor for tobacco obtained by extracting aroma components from fermented cucumbers. At the same time, the present invention also relates to the preparation method of the tobacco spice and its specific application in tobacco processing.

Background technique

Cigarette aroma is the core content of cigarette quality. Whether it is international or domestic, reducing the amount of tar has become an important issue in cigarette production, and with the reduction of the amount of tar, the taste of cigarettes becomes lighter and the aroma is weakened, which is difficult to be accepted by consumers. While reducing cigarette tar, it is an effective compensation method to increase and improve smoke concentration and flavor by adding spice additives.

Natural flavors and fragrances are high-value fine chemical products, but the original natural flavors extracted from natural animals and plants, due to limited raw materials and high extraction costs, are far from meeting the needs of the cigarette flavor market. Spices can be prepared or transformed by using microbial fermentation technology. The prepared spices are natural-grade products. While improving the quality of spice products, energy is saved and costs are reduced, realizing a revolution in natural spice processing technology. Therefore, people are more and more interested in the biosynthesis of fragrances, and biotechnology will play an increasingly important role in the research and preparation of natural flavors and fragrances. Some polysaccharides in plant cells can be converted into aroma substances such as phenylethyl alcohol under the action of aroma-producing yeast. Therefore, the yeast species that produce aroma substances such as phenyl alcohol can be screened, and appropriate natural plant materials can be used as substrates. Microbial fermentation technology to prepare natural flavor additives for flavoring cigarettes.

Cucumber (Cucumissativus Linn.) belongs to Cucurbitaceae and is one of the important vegetable crops. Cucumber has a special aroma. At present, there are more than 30 kinds of aromatic substances detected from cucumber fruit, among which cis-2,6-nonadienal, trans-2-nonenal, trans-2-hexanal Enal, hexanal, propionaldehyde, acetaldehyde, cis-6-nonenal, etc., among which cis-2,6-nonadienal is the characteristic aroma of cucumber. Cucumber fruit is tender and juicy, crisp and refreshing, and rich in nutrients, such as tocopherol, squalene, zingiberene, atheophylline, linoleic acid, oleic acid, caffeic acid, chlorogenic acid, and various free amino acids and vitamin C etc. Cucumber seeds have the functions of strengthening tendons and bones, expelling wind, and eliminating phlegm. The malonic acid contained in fresh cucumber can inhibit the conversion of sugar into fat, and has the effect of losing weight.

The invention uses special aroma-producing yeast to ferment and extract tobacco spices with cucumber as a substrate, the obtained spices can form good compatibility with tobacco aroma, and the aroma components obtained through fermentation meet the requirements of natural flavors.

Contents of the invention

The purpose of the present invention is to provide a fermented cucumber extract which is beneficial to improving the smoking taste of cigarettes, aiming at the deficiencies of the prior art.

Another object of the present invention is to provide a method for preparing the fermented cucumber extract.

The object of the present invention is also to provide the application of the cucumber fermented extract in the production of cigarettes.

The purpose of the present invention is achieved through the following technical solutions.

* Unless otherwise specified, the percentages used in the present invention are all mass percentages.

A cucumber fermented extract is characterized in that: take cucumber as raw material, ferment with Lodderomyces elongisporus, and then extract the aroma components from the fermentation broth to obtain the product; described Lodderomyces elongisporus Preserved in the General Microbiology Center of China Microbiological Culture Collection Management Committee; the preservation number is CGMCC No.6645; the preservation date: October 08, 2012.

The method for preparing the fermented cucumber extract comprises the following steps:

(1) Take the Saccharomyces longiosa CGMCC6645 activation culture to obtain the Saccharomyces longiosa activated bacterial liquid; the culture conditions for the activation of the strains are 28°C-30°C, 160-180r/min shaking culture, and the culture time is 12-24 hours ;

(2) Crush fresh cucumbers, pass through a 40-mesh sieve, add 15 to 22 times distilled water, and sterilize;

(3) inoculate the activated bacteria liquid in the cucumber material, the inoculum amount is 1.5%-2.5%; the fermentation culture conditions after inoculation are the same as the activation culture conditions; the culture time is 12-24 hours;

(4) After the fermented liquid is filtered, it is centrifuged at 8000r/min for 10 minutes, and the supernatant is taken, concentrated under reduced pressure to form an extract, which is the required cucumber fermented extract.

The temperature of the vacuum concentration described in step (4) is preferably 45°C to 65°C.

The application of the fermented cucumber extract in cigarette production is specifically: spraying the fermented cucumber extract evenly on shredded tobacco, and the addition amount is 8-12g/box of shredded tobacco.

The cucumber fermented extract obtained in the present invention contains a variety of volatile components, and the aromatizing substances with higher content mainly include phenylethyl alcohol, cis-2,6-nonadienal, trans-2-nonenal, trans-2 -Hexenal, macrostigmatrienone, etc. Flavoring and smoking test results show that the fermented cucumber extract can harmonize with the aroma of cigarettes, which can obviously improve the aroma, fine alcohol and smoke, reduce irritation, cover up miscellaneous gases, improve cigarette smoking taste, and produce a fresh and special flavor. Fragrance.

Compared with the prior art, the present invention has the following beneficial effects:

(1) Using modern microbial fermentation technology to prepare pure natural spice additives; the strains used are easy to preserve, easy to activate and ferment;

(2) The raw materials used are cheap and rich in sources;

(3) The production process is simple, operability, standardization and controllability are strong, it is convenient to realize large-scale industrial production, and has good development and application prospects.

Instructions for Depositing Biological Material

The bacterial strain of the present invention is isolated from flue-cured tobacco leaves, and the identification result shows that the yeast belongs to Lodderomyces elongisporus, and the bacterial strain is named Lodderomyces elongisporus. The strain has been preserved in the General Microbiology Center of China Microbiological Culture Collection Management Committee; address: Datun Road, Chaoyang District, Beijing, China, Institute of Microbiology, Chinese Academy of Sciences; preservation date: October 08, 2012; preservation number is CGMCC No. 6645. Saccharomyces longus can transform polysaccharides in cells to produce aroma components such as phenylethyl alcohol.

Detailed ways

In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail through the following examples. It should be understood that the specific embodiments described here are only used to explain the present invention, and are not intended to limit the protection scope of the present invention.

Example 1

1. Media and culture conditions

Inoculate the Saccharomyces longans CGMCC6645 used in the experiment into 50 mL of YPD liquid medium, and culture at 28°C and 160 r/min for 24 hours to obtain activated liquid strains.

2. Preparation of Cucumber Samples

After the fresh cucumber is crushed, pass through a 40-mesh sieve. Measure 20 mL of cucumber extract, add 400 mL of distilled water (20 volume times), sterilize, and set aside.

3. Aroma-producing yeast fermentation treatment of cucumber

Inoculate 8 mL of the activated Saccharomyces longiosa solution prepared in 1 into the cucumber sample prepared in 2 (the inoculum size is 2%), and culture it with shaking at 28°C and 160 r/min for 24 hours for the next experiment.

4. Extraction of spice additives

After filtering the above fermented liquid, centrifuge at 8000r/min for 10 minutes, take the supernatant, concentrate it under reduced pressure at 50°C until it is in the form of an extract, and obtain the required fermented cucumber extract, which is stored for later use.

5. Product characteristics and physical and chemical properties

This product is a light brown paste that is not clear. The physical and chemical properties of the products are listed in Table 1.

Table 1. Physicochemical properties of flavor additives

6. Cigarette Flavoring Test

Spray the prepared spice additive evenly on the shredded tobacco in an amount of 10g/box (40kg shredded tobacco/box), and take tobacco leaves without additives as a control.

7. Smoking test

Put the shredded tobacco of the treatment group and the control group in a constant temperature and humidity box to balance for 24 hours, and then make cigarettes. The samples and controls are randomly numbered, and a smoking evaluation team composed of smoking evaluation experts conducts sensory evaluation.

8. Detection of aroma-causing components of spice additives and evaluation of application effects

The test results of aroma components showed that the fragrance additives contained nearly 50 kinds of volatile components, among which the aroma components with high content mainly included phenylethyl alcohol, cis-2,6-nonadienal, trans-2-nonenal, trans -2-hexenal, macrostigmatrienone, etc.

The results of flavoring and smoking test show that the flavor additive is more harmonious with the aroma of cigarettes, which can significantly improve the aroma, fine alcohol and smoke, reduce irritation, cover up miscellaneous gases, improve the taste of cigarettes, and produce a fresh and special aroma .

Example 2

Repeat Example 1, with the following differences:

The culture conditions for the activation of the strain CGMCC6645 are 28°C, 160r/min shaking culture, and the culture time is 24 hours; add 22 times of distilled water to the fresh cucumber after crushing, and sterilize; 2.5%; the fermentation time after inoculation is 24 hours; the supernatant of the fermentation broth is concentrated under reduced pressure at a temperature of 55°C; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 12g/box.

The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

Example 3

Repeat Example 1, with the following differences:

The culture conditions for the activation of the strain CGMCC6645 are 30°C, 180r/min shaking culture, and the culture time is 12 hours; add 15 times of distilled water to the fresh cucumber after crushing, and sterilize; 1.5%; the fermentation and cultivation time after inoculation is 12 hours; the fermentation supernatant decompression concentration temperature is 45°C; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 8g/box.

The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

Example 4

Repeat Example 1, with the following differences:

The culture conditions for the activation of the strain CGMCC6645 are 30°C, 180r/min shaking culture, and the culture time is 12 hours; add 22 times of distilled water to the fresh cucumber after crushing, and sterilize; 2.5%; the fermentation and cultivation time after inoculation is 12 hours; the concentration temperature of the supernatant of the fermentation broth under reduced pressure is 65°C; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 8g/box.

The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

Claims (4)

1. a cucumber fermented product extract, is characterized in that: take cucumber as raw material, with long spore Lip river moral yeast, ferment, then in fermented liquid, extract aroma component and obtain product; 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 cucumber fermented product extract described in claim 1, comprises the following steps:

(1) get long spore Lip river moral yeast CGMCC6645 activation culture, obtain long spore Lip river moral activated yeast bacterium liquid; Strain activation and culture condition is 28 ℃～30 ℃, 160～180r/min shaking culture, and incubation time is 12～24 hours;

(2) new fresh cucumbers is crushed, cross 40 mesh sieves, add 15～22 times of distilled water, sterilizing;

(3) activation bacterium liquid is inoculated in cucumber 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 cucumber 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 ℃～65 ℃.

4. the application of cucumber fermented product extract claimed in claim 1 in production of cigarettes, is specially: cucumber fermented product extract is sprayed on pipe tobacco equably, and addition is 8～12g/ case pipe tobacco.