CN107041567B - A kind of lemon fermented type tobacco aromaticss and its preparation method and application - Google Patents
A kind of lemon fermented type tobacco aromaticss and its preparation method and application Download PDFInfo
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- CN107041567B CN107041567B CN201710081513.3A CN201710081513A CN107041567B CN 107041567 B CN107041567 B CN 107041567B CN 201710081513 A CN201710081513 A CN 201710081513A CN 107041567 B CN107041567 B CN 107041567B
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
- A24B15/303—Plant extracts other than tobacco
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- 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
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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
- C12N1/145—Fungal isolates
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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
- 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
- C12R2001/66—Aspergillus
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Abstract
The invention discloses a kind of lemon fermented type tobacco aromaticss and its preparation method and application, this tobacco aromatics is obtained by the following steps: (1) lemon being carried out pre-treatment, culture medium is made；(2) high-temperature sterilization culture medium；(3) it is inoculated with: strains A spergillus tubingensis GYC501 is inoculated into aseptic culture medium；(4) it ferments in incubator；(5) it isolates and purifies, clear is made, and it is good with tobacco harmony that there is the lemon fermented fragrance present invention of nature note and the fragrant note of wine to obtain fermentation type tobacco fragrance aroma ingredient, the perfume material can enrich cigarette perfume, flue gas becomes soft exquisiteness, comfortable taste when suction reduces oral cavity and pierces peppery sense, improves cigarette odor-absorbing.
Description
Technical field
The present invention relates to tobacco spice technical fields, more particularly to a kind of lemon fermented type tobacco aromaticss and its preparation side
Method and application.
Background technique
Lemon is a kind of fruit with very high nutritive value, vitamin C rich in, research shows that the people of smoking
The vitamin C needed is two times of non-smoker, and in addition smoker is easy raw phlegm, and lemon can Eradicates phlegm, and Eradicates phlegm effect is than orange
Also it is eager to excel with mandarin orange, therefore selects lemon as raw material, develops a kind of novel cigarette fermentation fragrance.
Currently, Chinese-style cigarette blending fragrance is mainly obtained using traditional organic solvent abstraction technique, what the method obtained
There are many deficiencies for fragrance, cannot fully meet the demand of current cigarette blending high-quality, and biotechnology is utilized to handle
The fragrance obtained afterwards is in addition to natural note, moreover it is possible to increase dense wine perfume (or spice) note, give smoking cigarette special mouthfeel.The present invention
One plant of dominant strain is filtered out from the six fort tea that is produced from Guangxi Wuzhou, is identified as Tabin aspergillus.The Tabin aspergillus bacterial strain can divide
A variety of biological enzyme are secreted, lemon fermented fragrance can be increased during the fermentation, assign its special suction mouthfeel.
In the prior art, there is the method that fruit juice, fermented wine are prepared using lemon as raw material, but Tabin aspergillus is sent out not yet
Ferment lemon tobacco aromaticss occur, and are not more added in cigarette filter rod and carry out the application report of cigarette blending.
Summary of the invention
The object of the present invention is to provide a kind of lemon fermented type tobacco aromaticss and its preparation method and application.
The present invention handles lemon using microbial fermentation technology, biochemical anti-by a series of decomposition, synthesis, conversion etc.
It answers, increases richer wine perfume (or spice) flavor component, so that abundant cigarette perfume, improves cigarette smoking mouthfeel, develop a kind of Novel tobacco use
Ferment fragrance；Invention also provides the preparation methods of cigarette fermentation fragrance and cigarette fermentation fragrance in cigarette tune
Application in perfume (or spice).
A kind of preparation method of lemon fermented type tobacco aromaticss provided by the invention, comprising the following steps:
It using lemon as raw material, is fermented with bacterial strain Tabin aspergillus Aspergillus tubingensis GYC501, is inoculated with ratio
Example is the 1% of culture medium quality, and ferment 8d in the incubator that cultivation temperature is 25 DEG C, carries out vacuum pumping to it after fermentation
Filter, centrifuge separation and the double-layered filtration film filtering with 0.2 micron purify to get required fermentation fragrance is arrived；After fermenting to it
Fragrance is filtered by vacuum, be centrifugated and double-layered filtration film filters three steps and carries out.
The bacterial strain Tabin aspergillus Aspergillus tubingensis GYC501 was deposited on September 17th, 2014
Positioned at the China typical culture collection center of Wuhan, China city Wuchang Luo Jia Shan Wuhan University, deposit number is CCTCC NO:
M2014425。
A kind of preparation method of lemon fermented type tobacco aromaticss provided by the invention, optimal technical scheme are as follows:
1. culture medium is prepared: lemon being cleaned, room temperature is dried, and is beaten lemon using soy bean milk making machine, is added into lemon slurry
Culture medium is made in 10% sucrose；
2. medium sterilization: culture medium is sterilized 20min at 120 DEG C, it is cooling；
3. inoculation: aseptically, bacterial strain Tabin aspergillus Aspergillus tubingensis GYC501 being inoculated with
In culture medium, inoculative proportion is the 0.5%~2.0% of culture medium quality；
4. fermentation: ferment 4~12d in the incubator that cultivation temperature is 25 DEG C；
5. being heated to reflux: taking the material fermented that 75% ethyl alcohol, heating and refluxing extraction 2h, vacuum filtration, to filter is added
75% ethyl alcohol is continuously added in slag, is repeated aforesaid operations 2 times, 3 filtrates are merged, and is stood 48h, is taken supernatant liquor；
6. being concentrated under reduced pressure: filtered lemon fermented sedimentation liquid being concentrated under reduced pressure, cigarette lemon extract is obtained, wherein being concentrated
Temperature is 65 DEG C, and concentration pressure is 0.01 atmospheric pressure；
7. back dissolving: by its abundant back dissolving of medicinal extract dehydrated alcohol；
8. isolating and purifying: its back dissolving liquid is 6 minutes ultrasonic under 10000 revs/min of revolving speed, its clear liquid is taken, with two layers 0.2
Micron membrane filter filtering, obtains the lemon fermented fragrance of clear.
Invention also provides cigarette fermentation fragrance applications methods: above-mentioned lemon fermented fragrance, fragrant for cigarette
The allotment of essence, or directly carry out tobacco flavoring.The lemon fermented fragrance is specifically diluted to (2-6) with propylene glycol
Wt%, then adds (0.2-1) μ l into cigarette, carries out filter stick sample injection to cigarette using microsyringe.
It is Tabin aspergillus Aspergillus tubingensis GYC501 that microbial strains are used in the present invention, is passed through
Following approach obtains: tealeaves (about 0.5g) shredded and is put into the triangular flask equipped with 2% sucrose Cha Shi fluid nutrient medium of 200mL,
It is 30 DEG C in cultivation temperature, revolving speed is that the white hypha ball that center is brown can be obtained after cultivating 42h in the shaking table of 180rpm.
Beneficial effects of the present invention: the present invention is produced using Tabin aspergillus Aspergillus tubingensis GYC501
Fermented type tobacco aromaticss, it not only has the distinctive natural note of lemon to prepared fermented type tobacco aromaticss, but also there are also dense
Thick wine perfume (or spice) note；The fragrance is subjected to the test of cigarette filter tip flavoring, the results showed that, which can enrich cigarette perfume, suction
When comfortable taste, good after-taste, and flue gas becomes soft exquisiteness.Microbe fermentation technique production fermentation type tobacco of the present invention is used
Fragrance provides a new way for the exploitation of novel perfume material.
Specific embodiment
Related technical problem of the invention is described in further detail below with reference to embodiment.
Embodiment 1
1. culture medium is prepared: lemon being cleaned, room temperature is dried, and is beaten it respectively using soy bean milk making machine, is added into lemon slurry
Add 10% sucrose, culture medium is made；
2. medium sterilization: culture medium is sterilized 20min at 120 DEG C, it is cooling；
3. inoculation: aseptically, bacterial strain Tabin aspergillus Aspergillus tubingensis GYC501 being inoculated with
In culture medium, inoculative proportion is the 0.5% of culture medium quality；
4. fermentation: ferment 4d in the incubator that cultivation temperature is 25 DEG C；
5. being heated to reflux: taking the material fermented that 75% ethyl alcohol, heating and refluxing extraction 2h, vacuum filtration, to filter is added
75% ethyl alcohol is continuously added in slag, is repeated aforesaid operations 2 times, 3 filtrates are merged, and is stood 48h, is taken supernatant liquor；
6. being concentrated under reduced pressure: filtered lemon fermented sedimentation liquid being concentrated under reduced pressure, cigarette lemon extract is obtained, wherein being concentrated
Temperature is 65 DEG C, and concentration pressure is 0.01 atmospheric pressure.
7. back dissolving: by its abundant back dissolving of medicinal extract dehydrated alcohol
8. isolating and purifying: its back dissolving liquid is 6 minutes ultrasonic under 10000 revs/min of revolving speed, its clear liquid is taken, with two layers 0.2
Micron membrane filter filtering, obtains the lemon fermented fragrance of clear, and it is prominent to smell the natural fruit flavor fragrance of fragrant discovery lemon, and makes fragrant
Flavor is insufficient.
Embodiment 2
1. culture medium is prepared: lemon being cleaned, room temperature is dried, and is beaten it respectively using soy bean milk making machine, is added into lemon slurry
Add 10% sucrose, culture medium is made；
2. medium sterilization: culture medium is sterilized 20min at 120 DEG C, it is cooling；
3. inoculation: aseptically, bacterial strain Tabin aspergillus Aspergillus tubingensis GYC501 being inoculated with
In culture medium, inoculative proportion is the 1% of culture medium quality；
4. fermentation: ferment 8d in the incubator that cultivation temperature is 25 DEG C,；
5. being heated to reflux: taking the material fermented that 75% ethyl alcohol, heating and refluxing extraction 2h, vacuum filtration, to filter is added
75% ethyl alcohol is continuously added in slag, is repeated aforesaid operations 2 times, 3 filtrates are merged, and is stood 48h, is taken supernatant liquor；
6. being concentrated under reduced pressure: filtered lemon fermented sedimentation liquid being concentrated under reduced pressure, cigarette lemon extract is obtained, wherein being concentrated
Temperature is 65 DEG C, and concentration pressure is 0.01 atmospheric pressure；
7. back dissolving: by its abundant back dissolving of medicinal extract dehydrated alcohol；
8. isolating and purifying: its back dissolving liquid is 6 minutes ultrasonic under 10000 revs/min of revolving speed, its clear liquid is taken, with two layers 0.2
Micron membrane filter filtering, obtains the lemon fermented fragrance of clear, and smelling fragrant discovery, not only the natural fruit flavor of lemon is prominent, but also makes
Flavor is also obviously broken out, and two kinds of fragrance bring out the best in each other.
Embodiment 3
1. culture medium is prepared: lemon being cleaned, room temperature is dried, and is beaten it respectively using soy bean milk making machine, is added into lemon slurry
Add 10% sucrose, culture medium is made；
2. medium sterilization: culture medium is sterilized 20min at 120 DEG C, it is cooling；
3. inoculation: aseptically, bacterial strain Tabin aspergillus Aspergillus tubingensis GYC501 being inoculated with
In culture medium, inoculative proportion is the 2% of culture medium quality；
4. fermentation: ferment 12d in the incubator that cultivation temperature is 25 DEG C；
5. being heated to reflux: taking the material fermented that 75% ethyl alcohol, heating and refluxing extraction 2h, vacuum filtration, to filter is added
75% ethyl alcohol is continuously added in slag, is repeated aforesaid operations 2 times, 3 filtrates are merged, and is stood 48h, is taken supernatant liquor；
6. being concentrated under reduced pressure: filtered lemon fermented sedimentation liquid being concentrated under reduced pressure, cigarette lemon extract is obtained, wherein being concentrated
Temperature is 65 DEG C, and concentration pressure is 0.01 atmospheric pressure；
7. back dissolving: by its abundant back dissolving of medicinal extract dehydrated alcohol；
8. isolating and purifying: its back dissolving liquid is 6 minutes ultrasonic under 10000 revs/min of revolving speed, its clear liquid is taken, with two layers 0.2
Micron membrane filter filtering, obtains the lemon fermented fragrance of clear, and it is significant to smell fragrant discovery wine Flavor, but has lacked natural perfume (or spice)
Gas.
Embodiment 4
Tabin aspergillus Aspergillus tubingensis GYC501 is obtained: tealeaves (about 0.5g) being shredded to be put into is equipped with
It is 30 DEG C in cultivation temperature in the triangular flask of 200mL2% sucrose Cha Shi fluid nutrient medium, revolving speed is training in the shaking table of 180rpm
The white hypha ball that center is brown can be obtained after supporting 42h.
Embodiment 5
By taking fermented type tobacco aromaticss prepared in embodiment 2 as an example, the explanation of the application study in cigarette is carried out.By lemon
Lemon fermented type tobacco aromaticss are diluted to 3% with 95% ethyl alcohol, stand two days；Then with microsyringe to blank Mouthpiece for cigarette into
0.5 μ l of row sample injection, 95% ethyl alcohol, is labeled as A0Group；0.5 μ l of sample injection fermentation fragrance is carried out to blank Mouthpiece for cigarette,
It is labeled as A1Group.Cigarette after sample introduction is placed on hermetic bag, and room temperature preservation one week, to sensory evaluating smoking.
6 people form group of smokeing panel test, and smoking result shows fermented type tobacco aromaticss, and it not only has the distinctive natural perfume of lemon
Rhythm, and there are also dense wine perfume (or spice) notes；The fragrance is subjected to perfuming cigarette test, the results showed that, which can enrich
Cigarette perfume, flue gas become soft exquisiteness, and comfortable taste when suction reduces oral cavity and pierces peppery sense, improves cigarette odor-absorbing.
Claims (3)
1. a kind of lemon fermented type tobacco aromaticss, it is characterised in that the fragrance is to be prepared by the following method acquisition:
(1) culture medium is prepared: lemon being cleaned, room temperature is dried, and is beaten lemon using soy bean milk making machine, adds 10% into lemon slurry
Sucrose, be made culture medium；
(2) medium sterilization: culture medium is sterilized 20min at 120 DEG C, cooling；
(3) it is inoculated with: aseptically, bacterial strain Tabin aspergillus Aspergillus tubingensis GYC501 being inoculated in training
It supports in base, inoculative proportion is the 1% of culture medium quality；
(4) ferment: ferment 8d in the incubator that cultivation temperature is 25 DEG C；
(5) it is heated to reflux: taking the material fermented that 75% ethyl alcohol, heating and refluxing extraction 2h, vacuum filtration, into filter residue is added
75% ethyl alcohol is continuously added, is repeated aforesaid operations 2 times, 3 filtrates are merged, 48h is stood, takes supernatant liquor；
(6) be concentrated under reduced pressure: by supernatant liquor, i.e., filtered lemon fermented sedimentation liquid is concentrated under reduced pressure, and obtains cigarette lemon extract,
Wherein thickening temperature is 65 DEG C, and concentration pressure is 0.01 atmospheric pressure；
(7) back dissolving: by its abundant back dissolving of medicinal extract dehydrated alcohol；
(8) isolate and purify: by its back dissolving liquid under 10000 revs/min of revolving speed ultrasound 6 minutes, take its clear liquid, it is 0.2 micro- with two layers
Rice membrane filtration, obtains the lemon fermented type tobacco aromaticss of clear；
The deposit number of the Tabin aspergillus Aspergillus tubingensis GYC501 is CCTCC NO:M2014425.
2. application of the lemon fermented type tobacco aromaticss in cigarette as described in claim 1.
3. application as claimed in claim 2, it is characterised in that: be diluted to the lemon fermented type tobacco aromaticss with propylene glycol
Then 2-6wt% adds 0.2-1 μ L into cigarette, carry out filter stick injection addition to cigarette using microsyringe.
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| CN109007966B (en) * | 2018-09-14 | 2020-11-24 | 横县南方茶厂 | Green tea cigarette and making method thereof |
| CN110760531A (en) * | 2019-11-08 | 2020-02-07 | 广西中烟工业有限责任公司 | Method for splicing intron in pectinase gene |
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| JP2006280292A (en) * | 2005-04-01 | 2006-10-19 | Manns Wine Co Ltd | High-quality fruit juice and method for producing fruit liquor |
| CN100369564C (en) * | 2006-07-04 | 2008-02-20 | 云南瑞升烟草技术（集团）有限公司 | Perfume for tobacco and its preparing method |
| CN103114019B (en) * | 2013-03-05 | 2014-08-20 | 唐江 | Production method of lemon fruit wine |
| CN104388191A (en) * | 2014-11-06 | 2015-03-04 | 云南中烟工业有限责任公司 | Fruit flavor for cigarettes and application of flavor |
| CN105154229B (en) * | 2015-07-16 | 2018-08-14 | 四川中烟工业有限责任公司 | Latent aroma compounds and its preparation method and application with fragrant and sweet rhythm and baking note |
| CN105062677A (en) * | 2015-07-31 | 2015-11-18 | 湖北中烟工业有限责任公司 | Method for preparing fermented beet extract through processing beet juice by Lactobacillus plantarum |
| CN104974849B (en) * | 2015-07-31 | 2018-08-28 | 湖北中烟工业有限责任公司 | A kind of preparation method of fermentation type tobacco garden beet medicinal extract |
| CN105176678A (en) * | 2015-08-17 | 2015-12-23 | 湖北中烟工业有限责任公司 | Preparation method for beet flavor used for cigarette |
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