CN105105318A - Aroma brewing flavor for cigarettes and application thereof in improving smoking quality of cigarettes - Google Patents
Aroma brewing flavor for cigarettes and application thereof in improving smoking quality of cigarettes Download PDFInfo
- Publication number
- CN105105318A CN105105318A CN201510647200.0A CN201510647200A CN105105318A CN 105105318 A CN105105318 A CN 105105318A CN 201510647200 A CN201510647200 A CN 201510647200A CN 105105318 A CN105105318 A CN 105105318A
- Authority
- CN
- China
- Prior art keywords
- tobacco
- cigarette
- raw material
- glutinous rice
- flavor
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Abstract
The invention relates to an aroma brewing flavor. The aroma brewing flavor is obtained by conducting solid compound fermentation on the raw materials of sticky rice, tobacco and flavor substances through microorganisms. The invention further relates to a preparation method of the aroma brewing flavor. The method comprises the steps that 1, the sticky rice is washed and soaked in distilled water for 15-20 h, water on the soaked sticky rice is drained, and direct steam is adopted to steam the sticky rice, the tobacco and the flavor substances till the rice is well done; 2, the steamed sticky rice, tobacco and flavor substances are spread out and aired, when the temperature is decreased to 30-35 DEG C, the sticky rice, the tobacco and the flavor substances are put into a fermentation tank, wine cube, yeast and tobacco strains are inoculated, even stirring is conducted, and saccharification is conducted; 3, the distilled water is added to saccharified materials according to the water addition ratio ranging from 1:1 to 1:5, and compound fermentation liquid is obtained after fermentation is conducted; 4, the liquid compound fermentation aroma brewing flavor of the sticky rice, the tobacco and the flavor substances is obtained after the compound fermentation liquid is processed. The aroma brewing flavor has the applications of improving the moistening feeling of cigarette smoke, reducing irritation of the cigarette smoke, increasing the comfort degree of the throat of a user, increasing the concentration of aroma of the cigarettes and/or keeping moisture of tobacco slices.
Description
Technical field
The invention belongs to tobacco aromatics technical field, specifically relate to a kind of glutinous rice and tobacco and flavor substance raw material composite fermentation and make spices and improving the purposes in flavor quality of cigarette.
Background technology
Along with society is to smoking and health problem pay attention to day by day, Jiao falls in Harm reduction techniques becomes one of focus of people's concern.While lowering harm and decreasing coking, style and features and the aesthetic quality of cigarette must be had influence on, particularly there is the problems such as flue gas is dry, flue gas stimulation increase, the comfortableness reduction of user throat.In order to meet the requirement of consumer to cigarette smoking quality, the Method and Technology how find increases flue gas moisture feeling, reduction flue gas excitant and improve user throat comfortableness becomes one of tobacco business problem to be solved.
While society, scientific technological advance and change, people more and more pay attention to natural materials, from this precious resources of the Nature, obtain natural products, apply it in production of cigarettes process, to improve the smoking quality of cigarette, it is the focus of current tobacco business research and development.For this reason, a kind of cost is low, and preparation method is easy and simple to handle, natural, nontoxic, and effectively can increase flue gas moisture feeling, reduce material and the technology of flue gas excitant and raising throat comfortableness, be current tobacco business urgent problem.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of glutinous rice and tobacco and flavor substance raw material composite fermentation is provided to make spices and are improving the purposes in flavor quality of cigarette, to increase flue gas moisture feeling, reduce flue gas excitant and improve user throat comfortableness.
Object of the present invention is achieved by the following technical programs.
Except as otherwise noted, percentage of the present invention is mass percent.
First aspect present invention relates to makes spices, and it for raw material, utilizes microorganism carry out solid union fermentation and obtain with glutinous rice and tobacco and flavor substance raw material.
Second aspect present invention relates to the preparation method of the fragrant spices of wine described according to a first aspect of the present invention, and it comprises the following steps:
(1) glutinous rice is cleaned, with distilled water immersion 15 ~ 25h, after immersion, glutinous rice is drained, adopt live (open) steam boiling glutinous rice and tobacco and flavor substance raw material to rice is well-done;
(2) by the glutinous rice after boiling and tobacco and the airing of flavor substance raw material, when temperature is reduced to 30 ~ 35 DEG C, enters fermentation tank inoculation distiller's yeast, yeast and tobacco bacterial classification, stir, saccharification 24 ~ 48h at 25 ~ 35 DEG C;
(3) by volume for the water addition ratio of 1:1 ~ 1:5 adds distilled water in the material after saccharification, at 25 ~ 35 DEG C of bottom fermentation 5 ~ 15d, composite fermentation liquid is obtained;
(4) above-mentioned composite fermentation liquid is concentrated, then by extracting, freezing, be separated, concentrated obtain liquid glutinous rice and tobacco and flavor substance raw material composite fermentation and make fragrant spices.
Wherein tobacco is preferably tobacco leaf, and preferably by tobacco leaf chopping.Described flavor substance raw material is preferably dry product.Raw material soaking degree keeps complete with the grain of rice, and pinching rice is that powdery is advisable.
In a preferred embodiment of the present invention, wherein the mass ratio of glutinous rice, tobacco and flavor substance raw material is (4 ~ 7): (1 ~ 5): (1 ~ 5); Material cooking temperature is 100 ~ 130 DEG C, and the time is 30 ~ 60min.
In a preferred embodiment of the present invention, described flavor substance raw material comprises one or more in spice berry, Chinese herbal medicine and fruit, and the mass ratio of spice berry in described flavor substance raw material, Chinese herbal medicine and fruit is (0-5): (0-5): (0-6); Wherein said spice berry be in lavender, rose, Pelargonium roseum, Pu'er raw tea, black tea, green tea, oolong tea, moringa seeds one or more etc. quality compare mixture; Described Chinese herbal medicine be one or more recklessly in root, the tuber of dwarf lilyturf, lily, Momordica grosvenori, radix scrophulariae, Radix Angelicae Sinensis of material etc. quality compare mixture; Described fruit is dried apple slices, raisins, date, fig, dried plum, Tomato Dry, olive are done, plum is done, in dried hawthorn one or more etc. quality compare mixture.
In a preferred embodiment of the present invention, described tobacco bacterial classification is for the isolated bacillus pumilus of raw material with ageing tobacco leaf.
In a preferred embodiment of the present invention, the inoculum concentration of each bacterial classification is respectively: distiller's yeast 0.5wt% ~ 1wt%; Yeast 0.05wt% ~ 0.1wt%; Tobacco bacterial classification 0.1wt% ~ 0.6wt%.Wherein, described inoculum concentration refers to that the volume moving into seed liquor accounts for the ratio of the rear nutrient solution volume of inoculation.
Third aspect present invention relates to the purposes of the fragrant spices of wine described according to a first aspect of the present invention in cigarette.
In a preferred embodiment of the present invention, described wine spices is added in the pipe tobacco of cigarette realize this purposes.
In further preferred embodiment of the present invention, the addition of wherein said wine spices is 0.01% ~ 1% of pipe tobacco weight.Still more preferably, the addition of the fragrant spices of this wine is 0.08% ~ 0.5% of pipe tobacco weight.Glutinous rice and tobacco and flavor substance raw material composite fermentation are made after spices mixes with the feed liquid containing conventional perfumes and additive etc. in Cigarette processing technique feeds in raw material process, be sprayed directly on tobacco leaf or pipe tobacco, wine spices inoculum concentration of the present invention is 0.01% ~ 1% of tobacco leaf or pipe tobacco weight, cigarette process routinely again, rolls into cigarette through throwing, perfuming, cigarette technique.
Fourth aspect present invention relates to the fragrant spices of wine described according to a first aspect of the present invention for improving the purposes of flavor quality of cigarette.
Fifth aspect present invention relates to the fragrant spices of wine described according to a first aspect of the present invention for increasing cigarette smoke moisture feeling, reduction cigarette smoke excitant, raising user throat comfortableness, increase cigarette flavor amount and/or the purposes to pipe tobacco humectation.
Relative to prior art, the present invention has the following advantages:
1, wine spices of the present invention has increases cigarette smoke moisture feeling, reduction cigarette smoke excitant, improve user throat comfortableness, increase cigarette flavor amount and the effect to pipe tobacco humectation.Glutinous rice has abundant aroma component and several amino acids, and after fermentation, smell is pleasant; And the fragrant spices of the wine that glutinous rice and tobacco and flavor substance raw material composite fermentation obtain, due to the synergy of glutinous rice and certain the unknown between tobacco and flavor substance raw material, not only fragrance is more fresh and sweet, mellow, but also the mellow sense significantly increased with the harmony of cigarette product and overall fragrance, for cigarette provides good flavouring effect, have to carry and raise or enrich cigarette note, the richness of increase cigarette perfume (or spice) and the effect of sophistication, also there is certain humectation effect simultaneously.
2, the preparation method of wine spices of the present invention is using glutinous rice and tobacco and flavor substance raw material as raw material, utilizes the microorganism such as mould, saccharomycete to carry out solid union fermentation.Reach with the method for biological concentration the threshold value that essence and flavoring agent requires, preserve natural fragrance component to greatest extent, and do not increase too much treatment step.Under the guidance of structured components blending theory, utilize biofermentation technique and distil process preparing product, product significantly can promote cigarette perfume (or spice), coordinates flue gas, increase sweet sense in perfuming cigarette is reinforced, has good cigarette effect.
3, to make the Multiple components generated after spices participates in cigarette burning identical with tobacco component or close for this glutinous rice and tobacco and flavor substance raw material composite fermentation, and have good compatibility with tobacco, can not increase new harmful components to cigarette smoke.
4, wine spices raw materials of the present invention source is sufficient, with low cost, nontoxic, and preparation technology's flow process is simple, easy to operate, does not change existing cigarette producing process, can have flavouring in various degree and humectation effect to kinds of cigarettes.
Accompanying drawing explanation
Fig. 1 be with the addition of pipe tobacco that glutinous rice of the present invention and tobacco and flavor substance raw material composite fermentation makes spices relative to the addition of that spices made by glutinous rice, tobacco makes spices, spices made by flavor substance raw material respectively, glutinous rice and tobacco composite fermentation make spices, glutinous rice and flavor substance raw material composite fermentation and make the humid keeping performance comparison diagram that spices, tobacco and flavor substance raw material composite fermentation make moisture in the pipe tobacco of spices and blank.
Fig. 2 is that glutinous rice of the present invention and tobacco and flavor substance raw material composite fermentation make spices preparation flow schematic diagram.
Detailed description of the invention
Below in conjunction with Figure of description and specific embodiment, the present invention is described in further detail, but drawings and Examples are not limited to the technical solution.
Comparative example 1
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing live (open) steam steamed rice method at 120 DEG C of steamed rice 40min extremely without Bai Xinsheng rice.Inoculate meter Qu, yeast and bacillus pumilus C-5 (bacterial strain deposit number: BRIL00540) when the glutinous rice cooked naturally cools to 30 DEG C and carry out saccharification and fermentation, meter Qu, yeast and bacillus pumilus C-5, inoculum concentration respectively 0.6%, 0.07%, 0.25%.Saccharification temperature 29 DEG C, the water addition ratio (volume ratio) by 1:1 after saccharification 24h adds distilled water, obtains zymotic fluids, directly concentrate at 29 DEG C of bottom fermentation 5d, then by extracting, freezing, be separated, concentratedly prepare liquid glutinous rice and make fragrant spices.Get glutinous rice and make fragrant spice solution 0.2g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 1 cigarette through throwing, perfuming, wraparound technique.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Comparative example 2
Be raw material with pipe tobacco, add the distilled water of pipe tobacco weight 10 times, heating and refluxing extraction 2 hours.Inoculate meter Qu, yeast and bacillus pumilus C-5 (bacterial strain deposit number: BRIL00540) when extract temperature declines and reaches 30 DEG C to ferment, meter Qu, yeast and bacillus pumilus C-5, inoculum concentration respectively 0.6%, 0.07%, 0.25%.Saccharification temperature 29 DEG C, the water addition ratio (volume ratio) by 1:1 after saccharification 24h adds distilled water, obtains zymotic fluids, directly concentrate at 29 DEG C of bottom fermentation 5d, then by extracting, freezing, be separated, concentratedly prepare liquid tobacco and make fragrant spices.Get tobacco and make fragrant spice solution 0.2g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 2 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Comparative example 3
With 3 weight portion Moringas, the 3 weight portion tubers of dwarf lilyturf and 4 weight portion figs for raw material, add the distilled water of raw material gross weight 10 times, heating and refluxing extraction 2 hours.Inoculate meter Qu, yeast bacillus pumilus C-5 when extract temperature declines and reaches 30 DEG C to ferment, the inoculum concentration difference 0.6%, 0.07%, 0.25% of meter Qu, yeast and bacillus pumilus C-5.Saccharification temperature 29 DEG C, the water addition ratio (volume ratio) by 1:1 after saccharification 24h adds distilled water, obtains zymotic fluids, directly concentrate at 29 DEG C of bottom fermentation 5d, then by extracting, freezing, be separated, concentratedly prepare flavor substance raw material and make fragrant spices.Get flavor substance raw material and make fragrant spice solution 0.2g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 3 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, panel of expert specifies to carry out cigarette sensory evaluating smoking by " GB5606.4-1996 cigarette sense organ technical requirement ".Smoking result is in table 1.
Comparative example 4
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing live (open) steam steamed rice method by glutinous rice and tobacco at 120 DEG C of boiling 40min extremely without Bai Xinsheng rice.Meter Qu, yeast and bacillus pumilus C-5 (bacterial strain deposit number: BRIL00540) is inoculated when the glutinous rice cooked and pipe tobacco naturally cool to 30 DEG C, carry out saccharification and fermentation, meter Qu, yeast and bacillus pumilus C-5, inoculum concentration respectively 0.6%, 0.07%, 0.25%.Saccharification temperature 29 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 24h adds distilled water, obtain zymotic fluids at 29 DEG C of bottom fermentation 5d, directly concentrate, then by extracting, freezing, be separated, concentratedly prepare liquid glutinous rice and tobacco composite fermentation makes spices.Get glutinous rice and tobacco composite fermentation makes fragrant spice solution 0.20g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 4 cigarettes through throwing, perfuming, wraparound technique.On same production line, roll contrast cigarette by identical cigarette process, control sample is the normal cigarette not adding the fragrant spices of any wine.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Comparative example 5
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing live (open) steam steamed rice method by glutinous rice and flavor substance raw material (comprising 3 weight portion Moringas, the 3 weight portion tubers of dwarf lilyturf and 4 weight portion figs) at 120 DEG C of boiling 40min extremely without Bai Xinsheng rice.When the glutinous rice cooked and flavor substance raw material naturally cool to 30 DEG C, inoculation meter Qu and yeast carry out saccharification and fermentation, the inoculum concentration of meter Qu and yeast respectively 0.6%, 0.07%.Saccharification temperature 29 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 24h adds distilled water, obtain zymotic fluids at 29 DEG C of bottom fermentation 5d, directly concentrate, then by extracting, freezing, be separated, concentratedly prepare liquid glutinous rice and flavor substance raw material composite fermentation makes spices.Get glutinous rice and flavor substance raw material composite fermentation makes fragrant spice solution 0.20g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 5 cigarettes through throwing, perfuming, wraparound technique.On same production line, roll contrast cigarette by identical cigarette process, control sample is the normal cigarette not adding the fragrant spices of any wine.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Comparative example 6
For raw material, the distilled water of raw material gross weight 10 times is added, heating and refluxing extraction 2 hours with pipe tobacco and flavor substance raw material (comprising 3 weight portion Moringas, the 3 weight portion tubers of dwarf lilyturf and 4 weight portion figs).Inoculate meter Qu, yeast bacillus pumilus C-5 when extract temperature declines and reaches 30 DEG C to ferment, the inoculum concentration difference 0.6%, 0.07%, 0.25% of meter Qu, yeast and bacillus pumilus C-5.Saccharification temperature 29 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 24h adds distilled water, obtain zymotic fluids at 29 DEG C of bottom fermentation 5d, directly concentrate, then by extracting, freezing, be separated, concentratedly prepare tobacco and flavor substance raw material composite fermentation makes spices.Get tobacco and flavor substance raw material composite fermentation makes fragrant spice solution 0.20g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 6 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, panel of expert specifies to carry out cigarette sensory evaluating smoking by " GB5606.4-1996 cigarette sense organ technical requirement ".Smoking result is in table 1.
Embodiment 1
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing live (open) steam steamed rice method by glutinous rice and pipe tobacco and green tea at 120 DEG C of boiling 40min extremely without Bai Xinsheng rice.Meter Qu, yeast and bacillus pumilus C-5 (bacterial strain deposit number: BRIL00540) is inoculated when the glutinous rice cooked and tobacco and green tea naturally cool to 30 DEG C, carry out saccharification and fermentation, meter Qu, yeast and bacillus pumilus C-5, inoculum concentration respectively 0.6%, 0.07%, 0.25%.Saccharification temperature 29 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 24h adds distilled water, obtain zymotic fluids at 29 DEG C of bottom fermentation 5d, directly concentrate, then by extracting, freezing, be separated, the concentrated liquid glutinous rice and tobacco and green tea composite fermentation prepared makes spices.Get glutinous rice and tobacco and green tea composite fermentation and make fragrant spice solution 0.15g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 7 cigarettes through throwing, perfuming, wraparound technique.On same production line, roll contrast cigarette by identical cigarette process, control sample is the normal cigarette not adding the fragrant spices of any wine.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Embodiment 2
Use distilled water immersion 25h after being cleaned by glutinous rice, drain rear employing live (open) steam steamed rice method by glutinous rice and pipe tobacco and Radix Angelicae Sinensis at 100 DEG C of boiling 40min extremely without Bai Xinsheng rice.Inoculate meter Qu, yeast and bacillus pumilus M-4 (bacterial strain deposit number: BRIL00543) when the glutinous rice cooked and pipe tobacco and Radix Angelicae Sinensis naturally cool to 32 DEG C and carry out saccharification and fermentation, the inoculum concentration of meter Qu, yeast and bacillus pumilus M-4 respectively 0.7%, 0.05%, 0.1%.Saccharification temperature 25 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 36h adds distilled water, obtain zymotic fluids at 25 DEG C of bottom fermentation 7d, directly concentrate, then by extracting, freezing, be separated, the concentrated liquid glutinous rice and tobacco and Radix Angelicae Sinensis composite fermentation prepared makes spices.Get glutinous rice and tobacco and Radix Angelicae Sinensis composite fermentation and make fragrant spice solution 0.25g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 8 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Embodiment 3
Use distilled water immersion 25h after being cleaned by glutinous rice, drain rear employing live (open) steam steamed rice method by glutinous rice and pipe tobacco, lavender and Moringa at 100 DEG C of boiling 40min extremely without Bai Xinsheng rice.Inoculate meter Qu, yeast and bacillus pumilus M-4 (bacterial strain deposit number: BRIL00543) when the glutinous rice cooked and pipe tobacco lavender and Moringa naturally cool to 32 DEG C and carry out saccharification and fermentation, the inoculum concentration of meter Qu, yeast and bacillus pumilus M-4 respectively 0.7%, 0.05%, 0.1%.Saccharification temperature 25 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 36h adds distilled water, obtain zymotic fluids at 25 DEG C of bottom fermentation 7d, directly concentrate, then by extracting, freezing, be separated, concentratedly prepare liquid glutinous rice and tobacco, lavender and Moringa composite fermentation make spices.Get glutinous rice and tobacco, lavender and Moringa composite fermentation make fragrant spice solution 0.25g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 9 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Embodiment 4
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing live (open) steam steamed rice method by glutinous rice and pipe tobacco, Pelargonium roseum and Momordica grosvenori at 110 DEG C of boiling 60min extremely without Bai Xinsheng rice.Inoculate meter Qu, yeast and bacillus pumilus C-3 (bacterial strain deposit number: BRIL00539) when the glutinous rice cooked and tobacco, Pelargonium roseum and Momordica grosvenori naturally cool to 35 DEG C and carry out saccharification and fermentation, the inoculum concentration difference 1%, 0.05%, 0.6% of meter Qu, yeast and bacillus pumilus C-3.Saccharification temperature 28 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 48h adds distilled water, obtain zymotic fluids at 28 DEG C of bottom fermentation 15d, directly concentrate, then by extracting, freezing, be separated, concentrated liquid glutinous rice, tobacco, Pelargonium roseum and the Momordica grosvenori prepared make spices.Get glutinous rice, tobacco, Pelargonium roseum and Momordica grosvenori composite fermentation and make fragrant spice solution 0.18g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 10 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Embodiment 5
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing live (open) steam steamed rice method and glutinous rice and pipe tobacco, lily and olive are done at 110 DEG C of boiling 60min extremely without Bai Xinsheng rice.Inoculate meter Qu, yeast and bacillus pumilus C-3 (bacterial strain deposit number: BRIL00539) when the glutinous rice cooked, pipe tobacco, lily and dried apple slices naturally cool to 35 DEG C and carry out saccharification and fermentation, the inoculum concentration difference 1%, 0.05%, 0.6% of meter Qu, yeast and bacillus pumilus C-3.Saccharification temperature 28 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 48h adds distilled water, obtain zymotic fluids at 28 DEG C of bottom fermentation 15d, directly concentrate, then by extracting, freezing, be separated, concentrated liquid glutinous rice, pipe tobacco, lily and the dried apple slices prepared make spices.Get glutinous rice and pipe tobacco, lily and dried apple slices composite fermentation make fragrant spice solution 0.18g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 11 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Embodiment 6
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing live (open) steam steamed rice method and glutinous rice and pipe tobacco, lavender, material Hu root and plum are done at 110 DEG C of boiling 60min extremely without Bai Xinsheng rice.Inoculate meter Qu, yeast and bacillus pumilus C-3 (bacterial strain deposit number: BRIL00539) at the glutinous rice cooked and tobacco, lavender, material when root and plum naturally cool to 35 DEG C recklessly and carry out saccharification and fermentation, the inoculum concentration difference 1%, 0.05%, 0.6% of meter Qu, yeast and bacillus pumilus C-3.Saccharification temperature 28 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 48h adds distilled water, obtain zymotic fluids at 28 DEG C of bottom fermentation 15d, directly concentrate, then by extracting, freezing, be separated, the liquid glutinous rice of concentrated preparation and tobacco, lavender, material Hu root and plum make spices.Get glutinous rice and tobacco, lavender, root and plum composite fermentation make fragrant spice solution 0.18g to material recklessly, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 12 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Embodiment 7
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing live (open) steam steamed rice method by glutinous rice and pipe tobacco, rose, the tuber of dwarf lilyturf and fig at 110 DEG C of boiling 60min extremely without Bai Xinsheng rice.Inoculate meter Qu, yeast and bacillus pumilus C-3 (bacterial strain deposit number: BRIL00539) when the glutinous rice cooked and pipe tobacco, rose, the tuber of dwarf lilyturf and fig naturally cool to 35 DEG C and carry out saccharification and fermentation, the inoculum concentration difference 1%, 0.05%, 0.6% of meter Qu, yeast and bacillus pumilus C-3.Saccharification temperature 28 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 48h adds distilled water, obtain zymotic fluids at 28 DEG C of bottom fermentation 15d, directly concentrate, then by extracting, freezing, be separated, concentratedly prepare liquid glutinous rice and tobacco, rose, the tuber of dwarf lilyturf and fig make spices.Get glutinous rice and tobacco, rose, the tuber of dwarf lilyturf and fig composite fermentation make fragrant spice solution 0.18g, mixing rear high pressure nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 13 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample moisture content to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of expert by " GB5606.4-1996 cigarette sense organ technical requirement " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Table 1 cigarette sensory evaluating smoking result
Concrete sense organ marking is in table 2.
Table 2 sensory evaluation marking table
Smoking result in table 1 and table 2 shows, glutinous rice and tobacco and flavor substance raw material composite fermentation are made spices and are added in cigarette to have and increase cigarette smoke moisture feeling, reduce cigarette smoke excitant, improve user throat comfortableness and increase the effect of cigarette flavor amount, significantly can promote cigarette perfume (or spice), coordinate flue gas, increase the sweet sense of flue gas, the perfume quantity of cigarette perfume (or spice), richness and sophistication can be increased, have good cigarette effect.
Embodiment 8 ~ 13
The glutinous rice obtained in Example 1 and tobacco and flavor substance raw material composite fermentation make spices 0.085g ~ 0.5g, be mixed in respectively prepare containing conventional perfumes and additive etc. feed liquid in, shake up rear respectively with spraying application on 100g tobacco leaf with high pressure nozzle, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, rolls into cigarette through throwing, perfuming, wraparound technique.On same production line, roll contrast cigarette by identical cigarette process, control sample is the normal cigarette not adding the fragrant spices of any wine.Carry out Sensory Quality of Cigarette according to standard method to smoke panel test.Concrete outcome is listed in table 3.
Table 3 Sensory Quality of Cigarette smoking result
Concrete sense organ marking is in table 4.
Table 4 sensory evaluation marking table
From table 3 and table 4, what embodiment 4 ~ 9 obtained makes the cigarette of spices compared with not adding the contrast cigarette of the fragrant spices of this wine containing glutinous rice of the present invention and tobacco and flavor substance raw material composite fermentation, the fragrant spices of this wine does not affect original style of cigarette and suction taste, increase perfume quantity, richness, the sophistication of cigarette perfume (or spice), make cigarette perfume (or spice) more alcohol and, increase the moisture feeling of flue gas simultaneously, improve the sensory comfort of cigarette.Improve the aesthetic quality of cigarette to a certain extent.
Embodiment 14
Get No. 7 cigarettes of preparation in No. 1-No. 6 cigarettes and embodiment 1 prepared in comparative example 1-6 respectively and carry out humectation test as the contrast cigarette of blank sample.
Employing Oven Method is tested, 2h is dried at (100 ± 1) DEG C, record the initial aqueous rate of each cigarette sample and contrast cigarette, get each cigarette sample and contrast cigarette and each 5 of Duplicate Samples thereof respectively and put into the moisture content that drier measures different time, finally the data obtained are averaged, and moisture content of cut tobaccos was mapped to the testing time, namely obtain the water-cut variation curve of pipe tobacco.Situation of change is as shown in Figure 1 in time for the moisture content of each cigarette sample and contrast cigarette.
As can be seen from the curve in Fig. 1, under the same conditions, relative to blank cigarette pipe tobacco, add glutinous rice make spices pipe tobacco, add tobacco and make the pipe tobacco of spices and add the pipe tobacco that spices made by flavor substance raw material, glutinous rice and tobacco and flavor substance raw material composite fermentation make spices the effect retaining moisture in cut tobacco significantly, and effect of its reservation moisture in cut tobacco is obviously better than, and spices made by glutinous rice, tobacco makes spices and fragrant spices made by flavor substance raw material.Therefore, the present invention selects glutinous rice and tobacco and flavor substance raw material to carry out composite fermentation to prepare and make spices, can utilize glutinous rice and the cooperative effect between tobacco and flavor substance fermenting raw materials, gained composite fermentation makes the humectation that spices significantly improves pipe tobacco in cigarette.
Claims (10)
1. make a spices, it is characterized in that, it for raw material, utilizes microorganism carry out solid union fermentation and obtain with glutinous rice and tobacco and flavor substance raw material.
2. the preparation method of wine spices according to claim 1, it is characterized in that, it comprises the following steps:
(1) glutinous rice is cleaned, with distilled water immersion 15 ~ 25h, after immersion, glutinous rice is drained, adopt live (open) steam boiling glutinous rice and tobacco and flavor substance raw material to rice is well-done;
(2) by the glutinous rice after boiling and tobacco and the airing of flavor substance raw material, when temperature is reduced to 30 ~ 35 DEG C, enters fermentation tank inoculation distiller's yeast, yeast and tobacco bacterial classification, stir, saccharification 24 ~ 48h at 25 ~ 35 DEG C;
(3) by volume for the water addition ratio of 1:1 ~ 1:5 adds distilled water in the material after saccharification, at 25 ~ 35 DEG C of bottom fermentation 5 ~ 15d, composite fermentation liquid is obtained;
(4) above-mentioned composite fermentation liquid is concentrated, then by extracting, freezing, be separated, concentrated obtain liquid glutinous rice and tobacco and flavor substance raw material composite fermentation and make fragrant spices.
3. preparation method according to claim 2, is characterized in that, wherein the mass ratio of glutinous rice, tobacco and flavor substance raw material is (4 ~ 7): (1 ~ 5): (1 ~ 5); Material cooking temperature is 100 ~ 130 DEG C, and the time is 30 ~ 60min.
4. preparation method according to claim 2, it is characterized in that, described flavor substance raw material comprises one or more in spice berry, Chinese herbal medicine and fruit, and the mass ratio of spice berry in described flavor substance raw material, Chinese herbal medicine and fruit is (0-5): (0-5): (0-6); Wherein said spice berry be in lavender, rose, Pelargonium roseum, Pu'er raw tea, black tea, green tea, oolong tea, moringa seeds one or more etc. quality compare mixture; Described Chinese herbal medicine be one or more recklessly in root, the tuber of dwarf lilyturf, lily, Momordica grosvenori, radix scrophulariae, Radix Angelicae Sinensis of material etc. quality compare mixture; Described fruit is dried apple slices, raisins, date, fig, dried plum, Tomato Dry, olive are done, plum is done, in dried hawthorn one or more etc. quality compare mixture.
5. preparation method according to claim 2, is characterized in that, described tobacco bacterial classification is for the isolated bacillus pumilus of raw material with ageing tobacco leaf; The inoculum concentration of each bacterial classification is respectively: distiller's yeast 0.5wt% ~ 1wt%; Yeast 0.05wt% ~ 0.1wt%; Tobacco bacterial classification 0.1wt% ~ 0.6wt%.
6. the purposes of wine spices according to claim 1 in cigarette.
7. purposes according to claim 6, wherein realizes this purposes by being added in cigarette shreds by described wine spices.
8. purposes according to claim 7, the addition of the fragrant spices of wherein said wine is 0.01% ~ 1% of pipe tobacco weight.
9. wine spices according to claim 1 is for improving the purposes of flavor quality of cigarette.
10. wine spices according to claim 1 is for increasing cigarette smoke moisture feeling, reduction cigarette smoke excitant, raising user throat comfortableness, increase cigarette flavor amount and/or the purposes of giving pipe tobacco humectation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510647200.0A CN105105318B (en) | 2015-10-09 | 2015-10-09 | Aroma brewing flavor for cigarettes and application thereof in improving smoking quality of cigarettes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510647200.0A CN105105318B (en) | 2015-10-09 | 2015-10-09 | Aroma brewing flavor for cigarettes and application thereof in improving smoking quality of cigarettes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105105318A true CN105105318A (en) | 2015-12-02 |
| CN105105318B CN105105318B (en) | 2017-01-25 |
Family
ID=54653642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510647200.0A Active CN105105318B (en) | 2015-10-09 | 2015-10-09 | Aroma brewing flavor for cigarettes and application thereof in improving smoking quality of cigarettes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105318B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105733962A (en) * | 2016-04-18 | 2016-07-06 | 云南中烟工业有限责任公司 | Trichoderma aureoviride HLMM-04 strain and method for preparing tobacco flavor |
| CN105733961A (en) * | 2016-04-18 | 2016-07-06 | 云南中烟工业有限责任公司 | Trichoderma aureoviride strain and method for preparing radix scrophulariae tobacco flavor from same |
| CN106387986A (en) * | 2016-07-01 | 2017-02-15 | 云南中烟工业有限责任公司 | Re-dried tobacco leaf secondary fermentation product |
| CN106833898A (en) * | 2017-01-11 | 2017-06-13 | 江西中烟工业有限责任公司 | A kind of preparation method of rice-fragrant type tobacco aromaticss |
| CN106858698A (en) * | 2015-12-10 | 2017-06-20 | 华芳烟用香料有限公司 | A kind of method that utilization distiller's yeast fermentation prepares tobacco 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 |
| CN107488508A (en) * | 2017-08-16 | 2017-12-19 | 河南金瑞香精香料有限公司 | A kind of compound fruit tincture and preparation method thereof |
| CN108968138A (en) * | 2018-10-09 | 2018-12-11 | 湖北中烟工业有限责任公司 | For improving the essence and its preparation method and application for heating smoke of tobacco state of not burning |
| CN110031590A (en) * | 2019-04-16 | 2019-07-19 | 云南中烟工业有限责任公司 | A kind of evaluation method of cigarette feed liquid and essence combination and pipe tobacco suitability |
| CN110200312A (en) * | 2019-03-20 | 2019-09-06 | 福建绿色黄金生物科技有限公司 | It is a kind of for the oolong tea of electronic cigarette and the composition of Radix Angelicae Sinensis and its application |
| CN113528240A (en) * | 2021-07-13 | 2021-10-22 | 云南中烟工业有限责任公司 | Preparation and application of novel spice with smoke regulation and control function for heating cigarette |
| CN114271533A (en) * | 2022-02-14 | 2022-04-05 | 云南中烟工业有限责任公司 | Method for improving flue gas quality of sun-cured tobacco |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623041A (en) * | 2008-07-13 | 2010-01-13 | 罗晓迪 | Disposable candy tea cigarette holder |
| CN101940365A (en) * | 2009-07-10 | 2011-01-12 | 周代艳 | Smoke-filtering liquid |
| CN104031741A (en) * | 2014-06-13 | 2014-09-10 | 广西中烟工业有限责任公司 | Preparation method for maillard reaction production particles of tobacco leaf extract |
| CN104026732A (en) * | 2014-06-13 | 2014-09-10 | 广西中烟工业有限责任公司 | Tobacco leaf and glutinous rice flour composite particle preparation method and aroma enhancement application of tobacco leaf and glutinous rice flour composite particle to filter tip |
| CN104745304A (en) * | 2015-04-10 | 2015-07-01 | 云南中烟工业有限责任公司 | Maillard reaction product prepared by taking rose, pomegranate and fermented glutinous rice as raw materials and application thereof in cigarette |
-
2015
- 2015-10-09 CN CN201510647200.0A patent/CN105105318B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623041A (en) * | 2008-07-13 | 2010-01-13 | 罗晓迪 | Disposable candy tea cigarette holder |
| CN101940365A (en) * | 2009-07-10 | 2011-01-12 | 周代艳 | Smoke-filtering liquid |
| CN104031741A (en) * | 2014-06-13 | 2014-09-10 | 广西中烟工业有限责任公司 | Preparation method for maillard reaction production particles of tobacco leaf extract |
| CN104026732A (en) * | 2014-06-13 | 2014-09-10 | 广西中烟工业有限责任公司 | Tobacco leaf and glutinous rice flour composite particle preparation method and aroma enhancement application of tobacco leaf and glutinous rice flour composite particle to filter tip |
| CN104745304A (en) * | 2015-04-10 | 2015-07-01 | 云南中烟工业有限责任公司 | Maillard reaction product prepared by taking rose, pomegranate and fermented glutinous rice as raw materials and application thereof in cigarette |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858698A (en) * | 2015-12-10 | 2017-06-20 | 华芳烟用香料有限公司 | A kind of method that utilization distiller's yeast fermentation prepares tobacco extract |
| CN105733961B (en) * | 2016-04-18 | 2019-05-17 | 云南中烟工业有限责任公司 | A kind of trichoderma aureoviride bacterial strain and the method for preparing radix scrophulariae tobacco aromaticss with it |
| CN105733962B (en) * | 2016-04-18 | 2019-05-17 | 云南中烟工业有限责任公司 | A kind of trichoderma aureoviride HLMM-04 bacterial strain and the method for preparing tobacco aromaticss |
| CN105733961A (en) * | 2016-04-18 | 2016-07-06 | 云南中烟工业有限责任公司 | Trichoderma aureoviride strain and method for preparing radix scrophulariae tobacco flavor from same |
| CN105733962A (en) * | 2016-04-18 | 2016-07-06 | 云南中烟工业有限责任公司 | Trichoderma aureoviride HLMM-04 strain and method for preparing tobacco flavor |
| CN106387986A (en) * | 2016-07-01 | 2017-02-15 | 云南中烟工业有限责任公司 | Re-dried tobacco leaf secondary fermentation product |
| 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 |
| CN106833898A (en) * | 2017-01-11 | 2017-06-13 | 江西中烟工业有限责任公司 | A kind of preparation method of rice-fragrant type tobacco aromaticss |
| CN106833898B (en) * | 2017-01-11 | 2020-05-05 | 江西中烟工业有限责任公司 | Preparation method of rice-flavor tobacco flavor |
| CN107488508A (en) * | 2017-08-16 | 2017-12-19 | 河南金瑞香精香料有限公司 | A kind of compound fruit tincture and preparation method thereof |
| CN108968138A (en) * | 2018-10-09 | 2018-12-11 | 湖北中烟工业有限责任公司 | For improving the essence and its preparation method and application for heating smoke of tobacco state of not burning |
| CN108968138B (en) * | 2018-10-09 | 2021-02-02 | 湖北中烟工业有限责任公司 | Essence for improving smoke state of tobacco not burning during heating and preparation method and application thereof |
| CN110200312A (en) * | 2019-03-20 | 2019-09-06 | 福建绿色黄金生物科技有限公司 | It is a kind of for the oolong tea of electronic cigarette and the composition of Radix Angelicae Sinensis and its application |
| CN110031590A (en) * | 2019-04-16 | 2019-07-19 | 云南中烟工业有限责任公司 | A kind of evaluation method of cigarette feed liquid and essence combination and pipe tobacco suitability |
| CN113528240A (en) * | 2021-07-13 | 2021-10-22 | 云南中烟工业有限责任公司 | Preparation and application of novel spice with smoke regulation and control function for heating cigarette |
| CN114271533A (en) * | 2022-02-14 | 2022-04-05 | 云南中烟工业有限责任公司 | Method for improving flue gas quality of sun-cured tobacco |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105105318B (en) | 2017-01-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105105318B (en) | Aroma brewing flavor for cigarettes and application thereof in improving smoking quality of cigarettes | |
| CN105255591A (en) | Brewed spice for cigarettes and application of spice to cigarette smoking quality improvement | |
| CN102643737B (en) | Bamboo tea wine and preparation method thereof | |
| CN102210483A (en) | Grape medlar spices for fermentation cigarettes and preparation method thereof | |
| CN104232689A (en) | Tobacco flavor prepared by blending and fermenting lily and tobacco | |
| CN103169153B (en) | Method for improving internal quality of low-class tobacco through solid fermentation | |
| CN110423647A (en) | A kind of tea essence and its preparation method and application | |
| CN110423661A (en) | Compound pure and sweet white wine and its production method | |
| CN103099303A (en) | Application of leavening japonica rice in improving quality of cigarette flavor | |
| CN106554852A (en) | The preparation method of Fructus Fici extractum maillard reaction thing and its application in Medicated cigarette | |
| CN109090697A (en) | A kind of method of mixed fungus fermentation tobacco | |
| CN103224894B (en) | Enterobacter mori, and biotransformation method for fermented wheat bran extract used for cigarette and application | |
| CN107043788A (en) | A kind of method and its application that fig flavor is prepared based on bio perfume (or spice) | |
| CN104164452A (en) | Solanum lycopersicum fermentation broth extract as well as preparation method and application thereof | |
| CN106929536A (en) | A kind of bio perfume (or spice) prepares method and its application of Momordica grosvenori spices | |
| CN102488321B (en) | Biological spice for tobacco and preparation method and use thereof | |
| CN105199849A (en) | Fragrance brewing spice for cigarettes and application of fragrance brewing spice in improving smoking taste quality of cigarettes | |
| CN102488317B (en) | Biological spice for tobacco and preparation method and use thereof | |
| CN104164453A (en) | Peach fermentation broth extract as well as preparation method and application thereof | |
| CN105713924A (en) | Method for preparing fermented type tobacco spice from rosa sterilis | |
| CN110305735A (en) | It a kind of preparation of corn tobacco aromaticss and its is applied in tobacco | |
| CN109825371A (en) | Utilize cordyceps sinensis or Jin Er and the method for flower preparation flavors and fragrances | |
| CN109868186A (en) | A method of essence spice for cigarette is prepared using cordyceps sinensis or Jin Er and flower | |
| CN104178524A (en) | Apple fermented extract and preparation method and application thereof | |
| CN114874926A (en) | Carotenoid oxidizing strain, application thereof and extract for flavoring tobacco |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |