CN107058394A - A kind of method that immobilized yeast prepares cigarette peach extract - Google Patents
A kind of method that immobilized yeast prepares cigarette peach extract Download PDFInfo
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- CN107058394A CN107058394A CN201610895942.XA CN201610895942A CN107058394A CN 107058394 A CN107058394 A CN 107058394A CN 201610895942 A CN201610895942 A CN 201610895942A CN 107058394 A CN107058394 A CN 107058394A
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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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- 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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- 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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- 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
- C12N11/04—Enzymes or microbial cells immobilised on or in an organic carrier entrapped within the carrier, e.g. gel or hollow fibres
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- 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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- 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 method that immobilized yeast prepares cigarette peach extract, comprises the following steps：(1) fresh peach is taken, is cleaned, is removed pericarp and fruit stone, squeeze the juice, (2) prepare saccharomycete bacteria suspension, and (3) are using sodium alginate CaCl2By yeast bacteria immobilization, immobilized yeast and peach juice are carried out fermentation reaction by (4), and filtering fermentation liquor is obtained clarified broth by (5), and peach extract is obtained after being concentrated under reduced pressure.The present invention is using peach as raw material, utilize immobilized yeast fermentation peach juice, obtain a kind of cigarette best in quality peach 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 peach 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 peach extract.
Peach (scientific name：Amygdalus persica L.) it is that rose family peach belongs to perennial dungarunga, its flower section views and admires, fruit
Real succulence, can eat raw or preserved peach processed, can etc., peach kernel also edible.Simultaneously as the fragrance thing containing feature in peach
Matter, peach medicinal extract and peach extract by raw material of peach, using also wide, have abundant cigarette in cigarette in cigarette
The effects such as fragrant, the fragrant and sweet rhythm of increase fruit.
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 peach extract, immobilization is utilized
Microbial technique, develops a kind of new peach extract.
A kind of method that immobilized yeast prepares cigarette peach extract, comprises the following steps：
(1) fresh peach is taken, is cleaned, is removed pericarp and fruit stone, squeeze the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get peach
Sub- 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 CaCl212~24h under the conditions of solution and bead are stored in -4 DEG C, takes out bead, with aseptic water washing, drying
It is standby；
(4) by the immobilized yeast bead prepared in peach juice and step (3) according to mass ratio 2:1~5:1 mixing,
Temperature is 25~30 DEG C, and speed of agitator is 48~96h of fermentation under conditions of 2~8rpm；Be subsequently placed in 5 DEG C of refrigerators preserve 7~
14d, 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 1.20~1.25, adds 20% propane diols of its quality, obtains peach 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 specific formula 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 peach as raw material, using immobilized yeast fermentation peach extract, obtains a kind of best in quality
Cigarette peach 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 peach medicinal extract and peach extract, the peach
Seed 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 peach extract prepared by this method
6.82%~8.59% is added, benzyl carbinol content is added in 32.58%~48.97%, cigarette effect assessment, and fragrance is more
Abundant, the fragrant and sweet rhythm of fruit is more obvious.This method instead of the traditional extractive technique of peach extract, have updated biofermentation preparation
Technique so that it applicability can increase in cigarette, a new way is provided to cigarette with the preparation of peach extract.
Embodiment
With reference to embodiment to further detailed description of the present invention.
Embodiment 1
(1) fresh peach is taken, is cleaned, is removed pericarp and fruit stone, squeeze the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get peach
Sub- juice；
(2) saccharomycete bacteria suspension is prepared：Saccharomycete is inoculated into broth bouillon, the specific formula 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
16h under the conditions of solution and bead are stored in -4 DEG C, takes out bead, with aseptic water washing, dry for standby；
(4) by the immobilized yeast bead prepared in peach juice and step (3) according to mass ratio 2:1 mixing, in temperature
For 26 DEG C, speed of agitator is the 50h that fermented under conditions of 6rpm；It is subsequently placed in 5 DEG C of refrigerators and preserves 8d, then in placement under normal temperature
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 1.21 that relative density is concentrated under reduced pressure at 55 DEG C of degree, adds 20% propane diols of its quality, obtains peach extract.
Embodiment 2
(1) fresh peach is taken, is cleaned, is removed pericarp and fruit stone, squeeze the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get peach
Sub- juice；
(2) saccharomycete bacteria suspension is prepared：Saccharomycete is inoculated into broth bouillon, the specific formula 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
20h under the conditions of solution and bead are stored in -4 DEG C, takes out bead, with aseptic water washing, dry for standby；
(4) by the immobilized yeast bead prepared in peach juice and step (3) according to mass ratio 3:1 mixing, in temperature
For 28 DEG C, speed of agitator is the 60h that fermented under conditions of 7rpm；It is subsequently placed in 5 DEG C of refrigerators and preserves 10d, 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 1.23 that relative density is concentrated under reduced pressure at 55 DEG C of degree, adds 20% propane diols of its quality, obtains peach extract.
Embodiment 3
(1) fresh peach is taken, is cleaned, is removed pericarp and fruit stone, squeeze the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get peach
Sub- juice；
(2) saccharomycete bacteria suspension is prepared：Saccharomycete is inoculated into broth bouillon, the specific formula 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
24h under the conditions of solution and bead are stored in -4 DEG C, takes out bead, with aseptic water washing, dry for standby；
(4) by the immobilized yeast bead prepared in peach juice and step (3) according to mass ratio 5:1 mixing, in temperature
For 30 DEG C, speed of agitator is the 96h that fermented under conditions of 8rpm；It is subsequently placed in 5 DEG C of refrigerators and preserves 14d, 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 1.25 that relative density is concentrated under reduced pressure at 55 DEG C of degree, adds 20% propane diols of its quality, obtains peach extract.
The peach 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 peach that peach extract prepared by the present invention is prepared with existing traditional extraction process
Take thing, the peach 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 peach 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 peach 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 peach extract prepared by this method
Aromatic Matter Contents add 6.82%~8.59%, and benzyl carbinol content adds 32.58%~48.97%, and cigarette effect is commented
In valency, fragrance more enriches, and the fragrant and sweet rhythm of fruit is more obvious, without obvious yeast breath.
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 modifications, equivalent substitutions and improvements 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 peach extract, it is characterised in that comprise the following steps：
(1) fresh peach is taken, is cleaned, is removed pericarp and fruit stone, squeeze the juice, sterilize 20min at 121 DEG C, cools down, is filtrated to get peach
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 CaCl212~24h under the conditions of solution and bead are stored in -4 DEG C, takes out bead, with aseptic water washing, dries standby
With；
(4) by the immobilized yeast bead prepared in peach juice and step (3) according to mass ratio 2:1~5:1 mixing, in temperature
For 25~30 DEG C, speed of agitator is 48~96h of fermentation under conditions of 2~8rpm；7~14d of preservation in 5 DEG C of refrigerators is subsequently placed in,
Then in 12~24h of placement under normal temperature；
(5) zymotic fluid after step (4) is fermented obtains clarified broth, is concentrated under reduced pressure into relative density through 0.8 micron of membrane filtration
For 1.20~1.25,20% propane diols of its quality is added, peach extract is obtained.
2. the method that immobilized yeast according to claim 1 prepares cigarette peach 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 peach extract, it is characterised in that：It is described
The specific formula 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 peach 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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| CN201610895942.XA CN107058394A (en) | 2016-10-13 | 2016-10-13 | A kind of method that immobilized yeast prepares cigarette peach extract |
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| CN201610895942.XA CN107058394A (en) | 2016-10-13 | 2016-10-13 | A kind of method that immobilized yeast prepares cigarette peach extract |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109517874A (en) * | 2018-11-27 | 2019-03-26 | 湖北中烟工业有限责任公司 | A kind of antibacterial agent screening technique extending cigarette berries extract shelf life |
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| CN102210483A (en) * | 2010-04-06 | 2011-10-12 | 湖北中烟工业有限责任公司 | Grape medlar spices for fermentation cigarettes and preparation method thereof |
| 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 |
| CN104164453A (en) * | 2014-08-19 | 2014-11-26 | 云南中烟工业有限责任公司 | Peach fermentation broth extract as well as preparation method and application thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109517874A (en) * | 2018-11-27 | 2019-03-26 | 湖北中烟工业有限责任公司 | A kind of antibacterial agent screening technique extending cigarette berries extract shelf life |
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