CN106957866A - A kind of immobilized yeast prepares method of the cigarette with red bayberry extract - Google Patents
A kind of immobilized yeast prepares method of the cigarette with red bayberry extract Download PDFInfo
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- CN106957866A CN106957866A CN201610896681.3A CN201610896681A CN106957866A CN 106957866 A CN106957866 A CN 106957866A CN 201610896681 A CN201610896681 A CN 201610896681A CN 106957866 A CN106957866 A CN 106957866A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- C12N1/185—Saccharomyces isolates
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
- C12N11/10—Enzymes or microbial cells immobilised on or in an organic carrier the carrier being a carbohydrate
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
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Abstract
The present invention provides a kind of immobilized yeast and prepares method of the cigarette with red bayberry extract, comprises the following steps：(1) new arbutus is taken, is squeezed the juice, (2) prepare saccharomycete bacteria suspension, and (3) are using sodium alginate CaCl2By yeast bacteria immobilization, immobilized yeast and cranberry juice are carried out fermentation reaction by (4), and filtering fermentation liquor is obtained clarified broth by (5), by alcohol precipitation, and red bayberry extract is obtained after being concentrated under reduced pressure.The present invention is using red bayberry as raw material, utilize immobilized yeast fermentation waxberry juice, obtain a kind of cigarette best in quality red bayberry extract, 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 red bayberry 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 red bayberry extract.
Red bayberry (scientific name：Myrica rubra (Lour.) S.et Zucc.) it is that Myruca ceas Myrica(Myrica) dungarunga or shrub are planted
Thing, also known as Sheng Shengmei, Bai Dimei, tree plum, with high medicinal and edibility, Chinese East China, Hunan, Guangdong, Guangxi,
The ground such as Guizhou are distributed.Red bayberry medicinal extract and red bayberry extract by raw material of red bayberry, using also wide, are being rolled up in cigarette
There is the effects such as abundant cigarette perfume, increase feature red bayberry note in cigarette.
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
Method of the cigarette with red bayberry extract is prepared it is an object of the invention to provide a kind of immobilized yeast, immobilization is utilized
Microbial technique, develops a kind of new red bayberry extract.
A kind of immobilized yeast prepares method of the cigarette with red bayberry extract, comprises the following steps：
(1) new arbutus is taken, fruit stone is removed, squeezes the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get cranberry juice；
(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 cranberry juice and step (3) according to mass ratio 2:1~5:1 mixing,
Temperature is 20~25 DEG C, and speed of agitator is 48~96h of fermentation under conditions of 1~5rpm；Be subsequently placed in 4 DEG C of refrigerators preserve 7~
14d, then in 12~24h of placement under normal temperature；
(5) ferment after fermentation liquid of step (4) is filtered, obtains clarified broth, add 2~4 times of its quality 80%~
95% alcoholic solution, precipitates 24~48h, and it is 1.15~1.20 to filter to take supernatant and be concentrated under reduced pressure into relative density, obtains red bayberry and carries
Take thing.
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 20, 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 red bayberry as raw material, using immobilized yeast fermentation waxberry extract, obtains a kind of best in quality
Cigarette red bayberry extract, the extract has abundant cigarette perfume in cigarette, and saturating smoke is fragrant, the fragrant and sweet rhythm of increase fruit, increases flue gas
Promote the production of body fluid sense, soft fine and smooth flue gas mitigates the effect such as throat's excitant.Compared with existing red bayberry medicinal extract and red bayberry extract, the poplar
Prunus mume extract fragrance in cigarette more enriches, and fruity rhythm and fragrant and sweet rhythm are more obvious, and the property sent out is preferable thoroughly for fragrance, excitant drop
It is low；Compared with suspended yeast bacterium is fermented, esters fragrance content of material adds 10.28% in red bayberry extract prepared by this method
~15.69%, benzyl carbinol content is added in 22.19%~28.95%, cigarette effect assessment, and fragrance more enriches, and red bayberry is special
Levy note more obvious.This method instead of the traditional extractive technique of red bayberry extract, have updated biofermentation preparation technology, makes
Obtain it applicability can increase in cigarette, and a new way is provided with the preparation of red bayberry extract to cigarette.
Embodiment
With reference to embodiment to further detailed description of the present invention.
Embodiment 1
(1) new arbutus is taken, fruit stone is removed, squeezes the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get cranberry juice；
(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, passes through 1mm with peristaltic pump
The mixed liquor prepared is added dropwise to the CaCl that mass fraction is 3% 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 16h, take out bead, with aseptic water washing, dry for standby；
(4) by the immobilized yeast bead prepared in cranberry juice 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 4 DEG C of refrigerators and preserves 8d, then in placement under normal temperature
12h；
(5) step (4) fermentation after fermentation liquid is filtered, obtains clarified broth, 80% alcohol for adding 2 times of its quality is molten
Liquid, precipitates 28h, filters to take supernatant, and it is 1.15 that relative density is concentrated under reduced pressure at pressure 0.1MPa, 55 DEG C of temperature,
Obtain red bayberry extract.
Embodiment 2
(1) new arbutus is taken, fruit stone is removed, squeezes the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get cranberry juice；
(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 cranberry juice 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 4 DEG C of refrigerators and preserves 10d, is then transferred in normal temperature
Put 18h；
(5) step (4) fermentation after fermentation liquid is filtered, obtains clarified broth, 85% alcohol for adding 3 times of its quality is molten
Liquid, precipitates 30h, filters to take supernatant, and it is 1.18 that relative density is concentrated under reduced pressure at pressure 0.1MPa, 55 DEG C of temperature,
Obtain red bayberry extract.
Embodiment 3
(1) new arbutus is taken, fruit stone is removed, squeezes the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get cranberry juice；
(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 cranberry juice and step (3) according to mass ratio 5:1 mixing, in temperature
For 25 DEG C, speed of agitator is the 96h that fermented under conditions of 1rpm；It is subsequently placed in 4 DEG C of refrigerators and preserves 14d, is then transferred in normal temperature
Put 24h；
(5) step (4) fermentation after fermentation liquid is filtered, obtains clarified broth, 90% alcohol for adding 4 times of its quality is molten
Liquid, precipitates 40h, filters to take supernatant, and it is 1.20 that relative density is concentrated under reduced pressure at pressure 0.1MPa, 55 DEG C of temperature,
Obtain red bayberry extract.
The red bayberry 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 red bayberry that red bayberry extract prepared by the present invention is prepared with existing traditional extraction process
Take thing, the red bayberry 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 red bayberry extract prepared by 1 three kinds of different process of table in cigarette compares
It can be seen that to come from above-mentioned contrast experiment, the red bayberry 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 red bayberry extract prepared by this method
Aromatic Matter Contents add 10.28%~~15.69%, benzyl carbinol content adds 22.19%~28.95%, cigarette effect
During fruit is evaluated, fragrance more enriches, and red bayberry feature note 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 immobilized yeast prepares method of the cigarette with red bayberry extract, it is characterised in that comprise the following steps：
(1) new arbutus is taken, fruit stone is removed, squeezes the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get cranberry juice；
(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 cranberry juice and step (3) according to mass ratio 2:1~5:1 mixing, in temperature
For 20~25 DEG C, speed of agitator is 48~96h of fermentation under conditions of 1~5rpm；7~14d of preservation in 4 DEG C of refrigerators is subsequently placed in,
Then in 12~24h of placement under normal temperature；
(5) step (4) fermentation after fermentation liquid is filtered, obtains clarified broth, add 80%~95% wine of 2~4 times of its quality
Smart solution, precipitates 24~48h, and it is 1.15~1.20 to filter to take supernatant and be concentrated under reduced pressure into relative density, obtains red bayberry extract.
2. immobilized yeast according to claim 1 prepares method of the cigarette with red bayberry 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. immobilized yeast according to claim 1 prepares method of the cigarette with red bayberry 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. immobilized yeast according to claim 1 prepares method of the cigarette with red bayberry 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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Cited By (2)
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| CN110042094A (en) * | 2019-05-21 | 2019-07-23 | 张红宇 | A kind of cranberry juice immobilization fermentation method |
| CN110628840A (en) * | 2019-09-05 | 2019-12-31 | 宁波德康生物制品有限公司 | Method for extracting myricetin by microbial fermentation |
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| CN103740465A (en) * | 2013-12-13 | 2014-04-23 | 浙江中烟工业有限责任公司 | Waxberry extract used for cigarettes, preparation method thereof and use by being taken as tobacco additive |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110042094A (en) * | 2019-05-21 | 2019-07-23 | 张红宇 | A kind of cranberry juice immobilization fermentation method |
| CN110628840A (en) * | 2019-09-05 | 2019-12-31 | 宁波德康生物制品有限公司 | Method for extracting myricetin by microbial fermentation |
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