CN106954880A - A kind of method that immobilized yeast prepares cigarette apple extract - Google Patents
A kind of method that immobilized yeast prepares cigarette apple extract Download PDFInfo
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- CN106954880A CN106954880A CN201610895904.4A CN201610895904A CN106954880A CN 106954880 A CN106954880 A CN 106954880A CN 201610895904 A CN201610895904 A CN 201610895904A CN 106954880 A CN106954880 A CN 106954880A
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- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 39
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 235000019987 cider Nutrition 0.000 claims abstract description 11
- 239000000725 suspension Substances 0.000 claims abstract description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000001110 calcium chloride Substances 0.000 claims abstract description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 6
- 239000000661 sodium alginate Substances 0.000 claims abstract description 6
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 21
- 239000011324 bead Substances 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 6
- 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 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000005374 membrane filtration Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000002572 peristaltic effect Effects 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 235000009508 confectionery Nutrition 0.000 abstract description 8
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 abstract description 7
- 239000003546 flue gas Substances 0.000 abstract description 7
- 230000033764 rhythmic process Effects 0.000 abstract description 7
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000002304 perfume Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000009738 saturating Methods 0.000 abstract description 3
- 239000000779 smoke Substances 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 235000015197 apple juice Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 34
- 235000011430 Malus pumila Nutrition 0.000 description 34
- 235000015103 Malus silvestris Nutrition 0.000 description 34
- 244000005700 microbiome Species 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 238000011161 development Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241000233866 Fungi Species 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 241001513358 Billardiera scandens Species 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000061176 Nicotiana tabacum Species 0.000 description 2
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000004065 wastewater treatment Methods 0.000 description 2
- 241000221198 Basidiomycota Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 239000010842 industrial wastewater Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Preparation And Processing Of Foods (AREA)
- Fats And Perfumes (AREA)
- Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
Abstract
The present invention provides a kind of method that immobilized yeast prepares cigarette apple extract, comprises the following steps：(1) fresh apple is taken, is squeezed the juice, (2) prepare saccharomycete bacteria suspension, and (3) are using sodium alginate CaCl2By yeast bacteria immobilization, immobilized yeast and cider are carried out fermentation reaction by (4), and filtering fermentation liquor is obtained clarified broth by (5), and apple extract is obtained after being concentrated under reduced pressure.The present invention is using apple as raw material, utilize immobilized yeast fermented apple juice, obtain a kind of cigarette apple extract best in quality, the extract has abundant cigarette perfume in cigarette, saturating smoke is fragrant, the fragrant and sweet rhythm of increase fruit, and increase flue gas promotes the production of body fluid sense, soft fine and smooth flue gas, mitigates the effect such as throat's excitant.
Description
Technical field
The present invention relates to cigarette additive field, and in particular to prepares cigarette apple extract using immobilized yeast
Preparation method.
Background technology
Flavoring and casing is the key link in cigarette process, is the determinant and raising cigarette flavor for improving product style
One of effective means of quality.Current essence spice for cigarette is main or passes through the extraction to natural animal-plant, chemical synthesis system
It is standby.Due to by natural plant resource is limited and the harsher limitation of chemical synthesis condition.With the development of biotechnology, in recent years
Come, prepare cigarette flavor using microbe fermentation method, an economy, efficient approach are provided for the production of cigarette flavor,
Develop the new cigarette flavor that some conventional methods can not be produced.
Immobilized microorganism technology, is to be fixed on special microorganism on the carrier of choosing card, makes its highly dense and protect
Bioactivity is held, the biotechnology that can quickly, largely breed under condition of compatibility can make up suspension microorganism fermentation process
The shortcomings of efficiency is low, separation of solid and liquid is difficult, mithridatism is poor.Therefore, in recent years, the research of immobilized microorganism technology is lived very much
Jump, development is very fast, has application to many industrial departments such as food fermentation industry, environmental protection, new energy development and biological biography
Sensor etc., and deep development is achieved, show powerful superiority.It is mainly concerned with the following aspects：In food hair
It is used to produce ethanol, beer, Yoghourt etc. in ferment industry；It is used for environmental monitoring and the processing of industrial wastewater in environmental protection；
It is used to produce hydrogen, methane, biochemical fuel cell, microorganism battery etc. in new energy development；Immobilized microorganism is alternatively arranged as molecule
Recognition component, for making various biology sensors.And it is continuous ripe, perfect with fixation of microbe technology, gradually to height
The direction such as effect low energy consumption, low cost, simplification, safety automation, pollution-free is developed, dirty in energy crisis, shortage of resources, environment
In the case that dye is on the rise, it thus will be promoted more deeply and to be widely applied in terms of wastewater treatment, with more deepening
Remote meaning.Especially in terms of wastewater treatment, have great application prospect.But preparing cigarette using immobilized microorganism technology
Report is but had no with apple extract.
Apple (scientific name：Malus pumila) it is rose family Malus arbor, originate in central Europe, the southeast, the Central Asia
West Asia and Xinjiang, China area.Due to containing substantial amounts of aroma substance in apple, using apple as the apple extractum of raw material and apple
Berry extract, using also wide, has abundant cigarette perfume, the fragrant and sweet rhythm of increase fruit, soft fine and smooth flue gas etc. in cigarette in cigarette
Effect.
Saccharomycete is some unicellular fungis, is sac fungus, the common name of basidiomycetes Deng Ji sections unicellular fungi, typically refers to
The fungi of energy fermenting carbohydrate, available for production is brewageed, the bacterium can produce the fragrance thing such as ethyl acetate, benzyl carbinol during the fermentation
Matter, these aroma substances can assign the fragrant and sweet fragrance of cigarette feature, be a kind of high-quality aroma former for producing tobacco aromaticss.
The content of the invention
It is an object of the invention to provide a kind of method that immobilized yeast prepares cigarette apple extract, immobilization is utilized
Microbial technique, develops a kind of new apple extract.
A kind of method that immobilized yeast prepares cigarette apple extract, comprises the following steps：
(1) fresh apple is taken, is squeezed the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get cider；
(2) saccharomycete bacteria suspension is prepared：Saccharomycete is inoculated into broth bouillon, is in 37 DEG C of temperature, speed of agitator
48h is cultivated under conditions of 50rpm, takes nutrient solution in being centrifuged under 8000rpm, the wet thallus after centrifugation is standby；
(3) sodium alginate-CaCl of saccharomycete2Immobilization：The sodium alginate soln that mass fraction is 3%~6% is prepared,
Then the saccharomycete wet thallus prepared in 3%~5% step (2) of its volume is added, mixed liquor is configured to, with wriggling
The mixed liquor prepared is added dropwise to the CaCl that mass fraction is 3%~6% by pump by the syringe needle in 1~5mm apertures2Solution
In, balling-up, and by CaCl2Solution and bead be stored in -4 DEG C under the conditions of 12~24h, take out bead, with aseptic water washing, drying
It is standby；
(4) by the immobilized yeast bead prepared in cider and step (3) according to mass ratio 2:1~5:1 mixing,
Temperature is 20~28 DEG C, and speed of agitator is 48~96h of fermentation under conditions of 1~5rpm；Be subsequently placed in 10 DEG C of refrigerators preserve 4~
7d, then in 12~24h of placement under normal temperature；
(5) zymotic fluid after step (4) is fermented obtains clarified broth through 0.8 micron of membrane filtration, is concentrated under reduced pressure into relative
Density is 1.25~1.35, adds 20% propane diols of its quality, obtains apple extract.
The saccharomycete used in the present invention is saccharomyces cerevisiae (Saccharomyces cerevisiae) HHL-1, in 2009
It is preserved in Wuhan University's China typical culture collection center on November 17, in, deposit number is CCTCC NO:M 209272.
Further, the Ju Ti Pei Fang of broth bouillon is (every liter) in the step (2)：Peptone 10g, beef extract powder
3g, sodium chloride 5g, final pH 7.3 ± 0.1.
Further, the condition being concentrated under reduced pressure in the step (5)：Concentrate pressure 0.1MPa, 55 DEG C of thickening temperature.
The immobilized microorganism technology that the present invention is used has that fermentation process efficiency high, separation of solid and liquid be easy, mithridatism is strong
The advantages of, the deficiency of traditional biological technique can be made up.
The present invention is using apple as raw material, using immobilized yeast fermentation apple extract, obtains a kind of best in quality
Cigarette apple extract, the extract has abundant cigarette perfume in cigarette, and the fragrant and sweet rhythm of increase fruit, saturating smoke is fragrant, soft exquisiteness
Flue gas, reduces gas drying sense, mitigates the effect such as throat's excitant.Compared with existing apple extractum and apple extract, the apple
Berry extract fragrance in cigarette more enriches, and fruity rhythm and fragrant and sweet rhythm are more obvious, and saturating smoke is fragrant, gas drying sense reduction,
Mitigate throat's excitant；Compared with suspended yeast bacterium is fermented, esters fragrance content of material in apple extract prepared by this method
10.52%~15.68% is added, benzyl carbinol content is added in 10.74%~16.91%, cigarette effect assessment, and fragrance is more
Plus it is abundant, the fragrant and sweet rhythm of fruit is more obvious.This method instead of the traditional extractive technique of apple extract, have updated biofermentation system
Standby technique so that it applicability can increase in cigarette, and the preparation to cigarette apple extract provides a new way.
Embodiment
With reference to embodiment to further detailed description of the present invention.
Embodiment 1
(1) fresh apple is taken, is squeezed the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get cider；
(2) saccharomycete bacteria suspension is prepared：Saccharomycete is inoculated into broth bouillon, the Ju Ti Pei Fang of broth bouillon is
(every liter)：Peptone 10g, beef extract powder 3g, sodium chloride 5g, final pH 7.3 ± 0.1 is in 37 DEG C of temperature, speed of agitator
48h is cultivated under conditions of 50rpm, takes nutrient solution in being centrifuged under 8000rpm, the wet thallus after centrifugation is standby；
(3) sodium alginate-CaCl of saccharomycete2Immobilization：The sodium alginate soln that mass fraction is 4% is prepared, then
The saccharomycete wet thallus prepared in 3% step (2) of its volume is added, mixed liquor is configured to, is passed through with peristaltic pump
The mixed liquor prepared is added dropwise to the CaCl that mass fraction is 3% by the syringe needle in 1mm apertures2In solution, balling-up, and will
CaCl2Solution and bead be stored in -4 DEG C under the conditions of 16h, take out bead, with aseptic water washing, dry for standby；
(4) by the immobilized yeast bead prepared in cider and step (3) according to mass ratio 2:1 mixing, in temperature
For 20 DEG C, speed of agitator is the 50h that fermented under conditions of 5rpm；It is subsequently placed in 10 DEG C of refrigerators and preserves 4d, is then transferred in normal temperature
Put 12h；
(5) step (4) is fermented into after fermentation liquid through 0.8 micron of membrane filtration, obtains clarified broth, in pressure 0.1MPa, temperature
It is 1.28 that relative density is concentrated under reduced pressure at 55 DEG C of degree, adds 20% propane diols of its quality, obtains apple extract.
Embodiment 2
(1) fresh apple is taken, is squeezed the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get cider；
(2) saccharomycete bacteria suspension is prepared：Saccharomycete is inoculated into broth bouillon, the Ju Ti Pei Fang of broth bouillon is
(every liter)：Peptone 10g, beef extract powder 3g, sodium chloride 5g, final pH 7.3 ± 0.1 is in 37 DEG C of temperature, speed of agitator
48h is cultivated under conditions of 50rpm, takes nutrient solution in being centrifuged under 8000rpm, the wet thallus after centrifugation is standby；
(3) sodium alginate-CaCl of saccharomycete2Immobilization：The sodium alginate soln that mass fraction is 5% is prepared, then
The saccharomycete wet thallus prepared in 4% step (2) of its volume is added, mixed liquor is configured to, passes through 3mm with peristaltic pump
The mixed liquor prepared is added dropwise to the CaCl that mass fraction is 4% by the syringe needle in aperture2In solution, balling-up, and by CaCl2
Solution and bead be stored in -4 DEG C under the conditions of 20h, take out bead, with aseptic water washing, dry for standby；
(4) by the immobilized yeast bead prepared in cider and step (3) according to mass ratio 3:1 mixing, in temperature
For 24 DEG C, speed of agitator is the 60h that fermented under conditions of 4rpm；It is subsequently placed in 10 DEG C of refrigerators and preserves 5d, is then transferred in normal temperature
Put 18h；
(5) step (4) is fermented into after fermentation liquid through 0.8 micron of membrane filtration, obtains clarified broth, in pressure 0.1MPa, temperature
It is 1.30 that relative density is concentrated under reduced pressure at 55 DEG C of degree, adds 20% propane diols of its quality, obtains apple extract.
Embodiment 3
(1) fresh apple is taken, is squeezed the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get cider；
(2) saccharomycete bacteria suspension is prepared：Saccharomycete is inoculated into broth bouillon, the Ju Ti Pei Fang of broth bouillon is
(every liter)：Peptone 10g, beef extract powder 3g, sodium chloride 5g, final pH 7.3 ± 0.1 is in 37 DEG C of temperature, speed of agitator
48h is cultivated under conditions of 50rpm, takes nutrient solution in being centrifuged under 8000rpm, the wet thallus after centrifugation is standby；
(3) sodium alginate-CaCl of saccharomycete2Immobilization：The sodium alginate soln that mass fraction is 5% is prepared, then
The saccharomycete wet thallus prepared in 5% step (2) of its volume is added, mixed liquor is configured to, passes through 4mm with peristaltic pump
The mixed liquor prepared is added dropwise to the CaCl that mass fraction is 6% by the syringe needle in aperture2In solution, balling-up, and by CaCl2
Solution and bead be stored in -4 DEG C under the conditions of 24h, take out bead, with aseptic water washing, dry for standby；
(4) by the immobilized yeast bead prepared in cider and step (3) according to mass ratio 5:1 mixing, in temperature
For 28 DEG C, speed of agitator is the 96h that fermented under conditions of 1rpm；It is subsequently placed in 10 DEG C of refrigerators and preserves 6d, is then transferred in normal temperature
Put 24h；
(5) step (4) is fermented into after fermentation liquid through 0.8 micron of membrane filtration, obtains clarified broth, in pressure 0.1MPa, temperature
It is 1.32 that relative density is concentrated under reduced pressure at 55 DEG C of degree, adds 20% propane diols of its quality, obtains apple extract.
The apple extract prepared in above-described embodiment has abundant cigarette perfume, lifts cigarette flavor quality, and increase cigarette is fragrant
The gas property sent out thoroughly, increase flue gas promotes the production of body fluid sense, increases the sweet sense of flue gas, soft fine and smooth flue gas, reduction excitant, improvement throat is comfortable
Property, miscellaneous gas is covered, improves the effect such as pleasant impression.
Contrast experiment, applicant carries the apple that apple extract prepared by the present invention is prepared with existing traditional extraction process
Take thing, the apple extract prepared that fermented using suspended yeast bacterium to be added to according to normal perfuming mode in pipe tobacco, cigarette be made,
And smoked panel test, its effect of smokeing panel test is as shown in table 1：
The sensory evaluation effect of apple extract prepared by the different process of table 1 in cigarette compares
It can be seen that to come from above-mentioned contrast experiment, the apple extract for preparing is added in cigarette effect more in the present invention
It is good, and found according to specific experiment analysis, compared with suspended yeast bacterium is fermented, esters in apple extract prepared by this method
Aromatic Matter Contents add 10.52%~15.68%, and benzyl carbinol content adds 10.74%~16.91%, cigarette effect
In evaluation, fragrance more enriches, sent out thoroughly, and the fragrant and sweet rhythm of fruit is more obvious.
The detailed description of specific embodiments of the present invention is the foregoing is only, the present invention is not limited with this, it is all at this
Any modification, equivalent and improvement for being made in the mentality of designing of invention etc., should be included in protection scope of the present invention it
It is interior.
Claims (4)
1. a kind of method that immobilized yeast prepares cigarette apple extract, it is characterised in that comprise the following steps：
(1) fresh apple is taken, is squeezed the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get cider；
(2) saccharomycete bacteria suspension is prepared：Saccharomycete is inoculated into broth bouillon, is 50rpm in 37 DEG C of temperature, speed of agitator
Under conditions of cultivate 48h, take nutrient solution in being centrifuged under 8000rpm, the wet thallus after centrifugation is standby；
(3) sodium alginate-CaCl of saccharomycete2Immobilization：The sodium alginate soln that mass fraction is 3%~6% is prepared, then
The saccharomycete wet thallus prepared in 3%~5% step (2) of its volume is added, mixed liquor is configured to, is passed through with peristaltic pump
The mixed liquor prepared is added dropwise to the CaCl that mass fraction is 3%~6% by the syringe needle for crossing 1~5mm apertures2In solution,
Balling-up, and by CaCl2Solution and bead be stored in -4 DEG C under the conditions of 12~24h, take out bead, with aseptic water washing, dry standby
With；
(4) by the immobilized yeast bead prepared in cider and step (3) according to mass ratio 2:1~5:1 mixing, in temperature
For 20~28 DEG C, speed of agitator is 48~96h of fermentation under conditions of 1~5rpm；4~7d of preservation in 10 DEG C of refrigerators is subsequently placed in,
Then in 12~24h of placement under normal temperature；
(5) step (4) is fermented into after fermentation liquid through 0.8 micron of membrane filtration, obtains clarified broth, being concentrated under reduced pressure into relative density is
1.25~1.35,20% propane diols of its quality is added, apple extract is obtained.
2. the method that immobilized yeast according to claim 1 prepares cigarette apple extract, it is characterised in that：It is described
Saccharomycete in step (2) is saccharomyces cerevisiae (Saccharomyces cerevisiae) HHL-1, and deposit number is CCTCC
NO:M 209272。
3. the method that immobilized yeast according to claim 1 prepares cigarette apple extract, it is characterised in that：It is described
The Ju Ti Pei Fang of broth bouillon is (every liter) in step (2)：Peptone 10g, beef extract powder 3g, sodium chloride 5g, final pH 7.3
±0.1。
4. the method that immobilized yeast according to claim 1 prepares cigarette apple extract, it is characterised in that：It is described
The condition being concentrated under reduced pressure in step (5)：Concentrate pressure 0.1MPa, 55 DEG C of thickening temperature.
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| CN201610895904.4A CN106954880A (en) | 2016-10-13 | 2016-10-13 | A kind of method that immobilized yeast prepares cigarette apple extract |
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| CN201610895904.4A CN106954880A (en) | 2016-10-13 | 2016-10-13 | A kind of method that immobilized yeast prepares cigarette apple extract |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102719313A (en) * | 2011-03-29 | 2012-10-10 | 湖北中烟工业有限责任公司 | A preparation method for a ferment type fruit tobacco flavor |
| CN102978074A (en) * | 2012-12-28 | 2013-03-20 | 四川农兴源农业开发有限责任公司 | Method for producing kiwi fruit wine with immobilized yeast |
| CN103215132A (en) * | 2013-05-10 | 2013-07-24 | 湖北中烟工业有限责任公司 | Preparation method of apple extract for fermented tobacco |
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| CN104450664A (en) * | 2014-11-04 | 2015-03-25 | 安徽农业大学 | Immobilizing saccharomyces cerevisiae as well as preparation method and application thereof |
| CN104762134A (en) * | 2015-04-27 | 2015-07-08 | 湖北中烟工业有限责任公司 | Sweet osmanthus fermentation type cigarette perfume and preparation method thereof |
| CN105969834A (en) * | 2016-05-31 | 2016-09-28 | 湖北中烟工业有限责任公司 | Preparing method of flavor for daidai flower cigarettes |
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2016
- 2016-10-13 CN CN201610895904.4A patent/CN106954880A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102719313A (en) * | 2011-03-29 | 2012-10-10 | 湖北中烟工业有限责任公司 | A preparation method for a ferment type fruit tobacco flavor |
| CN102978074A (en) * | 2012-12-28 | 2013-03-20 | 四川农兴源农业开发有限责任公司 | Method for producing kiwi fruit wine with immobilized yeast |
| CN103215132A (en) * | 2013-05-10 | 2013-07-24 | 湖北中烟工业有限责任公司 | Preparation method of apple extract for fermented tobacco |
| CN103484249A (en) * | 2013-07-30 | 2014-01-01 | 湖北中烟工业有限责任公司 | Pear-fermented tobacco flavor and preparation method thereof |
| CN104419734A (en) * | 2013-09-04 | 2015-03-18 | 中国石油天然气股份有限公司 | Method for producing ethanol by using fermentation of immobilized yeast |
| CN104450664A (en) * | 2014-11-04 | 2015-03-25 | 安徽农业大学 | Immobilizing saccharomyces cerevisiae as well as preparation method and application thereof |
| CN104762134A (en) * | 2015-04-27 | 2015-07-08 | 湖北中烟工业有限责任公司 | Sweet osmanthus fermentation type cigarette perfume and preparation method thereof |
| CN105969834A (en) * | 2016-05-31 | 2016-09-28 | 湖北中烟工业有限责任公司 | Preparing method of flavor for daidai flower cigarettes |
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