CN104164453A - Peach fermentation broth extract as well as preparation method and application thereof - Google Patents

Abstract

The invention discloses a peach fermented extract, its preparation method and application. Peach is used as raw material, fermented with long-spread yeast, and then the aroma components are extracted from the fermentation liquid. The Lodderomyces elongisporus is preserved in the General Microbiology Center of the China Microbiological Culture Collection Management Committee; the preservation number is CGMCC No.6645; the preservation date: October 08, 2012. The peach fermented extract contains various aroma substances, such as phenylethyl alcohol, hexanal, benzaldehyde, ethyl acetate, 1-butanol and the like. The results of the flavoring and smoking test show that it can harmonize with the aroma of cigarettes, and can obviously improve the aroma of cigarettes, refine alcohol and smoke, reduce irritation, cover up miscellaneous gases, improve the taste of cigarettes, and produce a fresh and special aroma.

Description

A kind of peach fermented extract and its preparation method and application

technical field

The invention belongs to the technical field of tobacco additives, and in particular relates to a tobacco flavor obtained by extracting aroma components from peach fermented products. At the same time, the present invention also relates to the preparation method of the tobacco spice and its specific application in tobacco processing.

Background technique

Cigarette aroma is the core content of cigarette quality. Whether it is international or domestic, reducing the amount of tar has become an important issue in cigarette production, and with the reduction of the amount of tar, the taste of cigarettes becomes lighter and the aroma is weakened, which is difficult to be accepted by consumers. While reducing cigarette tar, it is an effective compensation method to increase and improve smoke concentration and flavor by adding spice additives.

Natural flavors and fragrances are high-value fine chemical products, but the original natural flavors extracted from natural animals and plants, due to limited raw materials and high extraction costs, are far from meeting the needs of the cigarette flavor market. Spices can be prepared or transformed by using microbial fermentation technology. The prepared spices are natural-grade products. While improving the quality of spice products, energy is saved and costs are reduced, realizing a revolution in natural spice processing technology. Therefore, people are more and more interested in the biosynthesis of fragrances, and biotechnology will play an increasingly important role in the research and preparation of natural flavors and fragrances. Some polysaccharides in plant cells can be converted into aroma substances such as phenylethyl alcohol under the action of aroma-producing yeast. Therefore, the yeast species that produce aroma substances such as phenyl alcohol can be screened, and appropriate natural plant materials can be used as substrates. Microbial fermentation technology to prepare natural flavor additives for flavoring cigarettes.

Peach belongs to the genus Acygmus, Meiaceae, Rosaceae. It has the effects of nourishing qi and blood, nourishing yin and promoting body fluid, promoting blood circulation and removing stasis, moistening intestines and laxative. The nutritional value of peaches is very rich, of which every 100 grams of peach meat contains 15 grams of sugar, 0.7 grams of organic acids, 0.8 grams of protein, 0.5 grams of fat, 8 mg of calcium, 20 mg of phosphorus, 1 mg of iron, and 3 to 5 mg of vitamin C. , vitamin B10.01 mg, vitamin B20.02 mg. The iron content in peach meat is relatively high, almost occupying the first place among fruits, so eating peaches can prevent and treat anemia. Peach meat is rich in pectin, regular consumption can prevent constipation. At present, peaches are mostly used as raw food, or preserved peaches, canned food, etc., and there is no report of its application in cigarette feeding in the prior art.

Contents of the invention

The object of the present invention is to provide a peach fermented extract which is beneficial to improving the smoking taste of cigarettes, aiming at the deficiencies of the prior art.

Another object of the present invention is to provide a method for preparing the peach fermented extract.

The object of the present invention is also to provide the application of the peach fermented extract in the production of cigarettes.

The purpose of the present invention is achieved through the following technical solutions.

* Unless otherwise specified, the percentages used in the present invention are all mass percentages.

A peach fermented extract is characterized in that: using peach pulp as raw material, fermenting with Lodderomyces spp., and then extracting aroma components from the fermentation broth to obtain the product; said Lodderomyces spp. elongisporus) is preserved in the General Microorganism Center of China Committee for Culture Collection of Microorganisms; the preservation number is CGMCC No.6645; the preservation date: October 8, 2012.

Described peach is preferably juicy peach.

The method for preparing the peach fermented extract comprises the following steps:

(1) Take Saccharomyces longiosa CGMCC 6645 for activation and culture to obtain the activated Saccharomyces spp. culture solution; the culture conditions for the activation of the strain are 28°C-30°C, 160-180r/min shaking culture, and the culture time is 12-24 Hour;

(2) After the peaches are pitted, the flesh is dried and crushed, passed through a 40-mesh sieve, added with 15 to 22 times distilled water, and sterilized;

(3) inoculate the activated bacteria liquid in the pulp material, the inoculum amount is 1.5% to 2.5%; the fermentation culture conditions after inoculation are the same as the activation culture conditions; the culture time is 12 to 24 hours;

(4) After the fermentation broth is filtered, it is centrifuged at 8000r/min for 10 minutes, and the supernatant is taken, concentrated under reduced pressure to form an extract, which is the required peach fermentation extract.

The temperature of the vacuum concentration described in step (4) is preferably 45°C to 65°C.

The application of the peach fermented extract in cigarette production is specifically: spray the peach fermented extract evenly on shredded tobacco, and the addition amount is 8-12g/box of shredded tobacco.

The peach fermented extract obtained in the present invention contains various volatile components, and the aroma-inducing substances with relatively high content mainly include phenylethyl alcohol, hexanal, benzaldehyde, ethyl acetate, 1-butanol and the like. The results of flavoring and smoking test show that the peach fermented extract can harmonize with the aroma of cigarettes, which can obviously improve the aroma, delicate alcohol and smoke, reduce irritation, cover up miscellaneous gases, improve the taste of cigarettes, and produce a fresh and special flavor. Fragrance.

Compared with the prior art, the present invention has the following beneficial effects:

(1) Using modern microbial fermentation technology to prepare pure natural spice additives; the strains used are easy to preserve, easy to activate and ferment;

(2) The raw materials used are cheap and rich in sources;

(3) The production process is simple, operability, standardization and controllability are strong, it is convenient to realize large-scale industrial production, and has good development and application prospects.

Instructions for Depositing Biological Material

The bacterial strain of the present invention is isolated from flue-cured tobacco leaves, and the identification result shows that the yeast belongs to Lodderomyces elongisporus, and the bacterial strain is named Lodderomyces elongisporus. The strain has been preserved in the General Microbiology Center of China Microbiological Culture Collection Management Committee; address: Datun Road, Chaoyang District, Beijing, China, Institute of Microbiology, Chinese Academy of Sciences; preservation date: October 08, 2012; preservation number is CGMCC No. 6645. Saccharomyces longus can transform polysaccharides in cells to produce aroma components such as phenylethyl alcohol.

Detailed ways

In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail through the following examples. It should be understood that the specific embodiments described here are only used to explain the present invention, and are not intended to limit the protection scope of the present invention.

Example 1

1. Media and culture conditions

The yeast CGMCC 6645 used in the experiment was inoculated in 50 mL of YPD liquid medium, and cultured at 28 °C and 160 r/min for 24 hours to obtain activated liquid strains.

2. Preparation of Peach Flesh Samples

Remove the pits from the peaches, slice the flesh into slices, dry them thoroughly, crush them, and pass through a 40-mesh sieve. Weigh 20 g of peach pulp powder, add 400 mL of distilled water (20 volume times), sterilize, and set aside.

3. Aroma-producing yeast fermentation treatment of peach meat

Inoculate 8 mL of the activated Saccharomyces longiosa liquid prepared in 1 into the peach meat sample prepared in 2 (the inoculum size is 2%), and culture with shaking at 28°C and 160r/min for 24 hours for the next experiment.

4. Extraction of spice additives

After filtering the above fermented liquid, centrifuge at 8000r/min for 10 minutes, take the supernatant, concentrate it under reduced pressure at 50°C until it is in the form of an extract, and then obtain the desired peach meat fermented extract, which is stored for later use.

5. Product characteristics and physical and chemical properties

This product is a light brown paste that is not clear. The physical and chemical properties of the products are listed in Table 1.

Table 1. Physicochemical properties of flavor additives

6. Cigarette Flavoring Test

The prepared flavor additive was evenly sprayed on the shredded tobacco at an amount of 10 g/box (40 kg shredded tobacco/box), and the tobacco leaves without additives were used as a control.

7. Smoking test

Put the shredded tobacco of the treatment group and the control group in a constant temperature and humidity box to balance for 24 hours, and then make cigarettes. The samples and controls are randomly numbered, and a smoking evaluation team composed of smoking evaluation experts conducts sensory evaluation.

8. Detection of aroma-causing components of spice additives and evaluation of application effects

The test results of aroma components showed that the fragrance additives contained nearly 85 kinds of volatile components, among which the aroma components with high content mainly included phenylethyl alcohol, hexanal, benzaldehyde, ethyl acetate, 1-butanol and so on.

The results of flavoring and smoking test show that the spice additive is more harmonious with the aroma of cigarettes, which can significantly improve the aroma, fine alcohol and smoke, reduce irritation, cover up miscellaneous gas, improve the smoking taste of cigarettes, and produce a fresh and special flavor .

Example 2

Repeat Example 1, with the following differences:

The culture conditions for the activation of the strain CGMCC 6645 are 28°C, 160r/min shaking culture, and the culture time is 24 hours; after the peach meat is crushed, 22 times of distilled water is added to sterilize; the activated bacteria solution is inoculated on the peach meat material The inoculum amount is 2.5%; the fermentation and cultivation time after inoculation is 24 hours; the fermentation liquid supernatant is concentrated under reduced pressure at a temperature of 55° C.; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 12 g/box.

The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

Example 3

Repeat Example 1, with the following differences:

The culture conditions for the activation of the strain CGMCC 6645 are 30°C, 180r/min shaking culture, and the culture time is 12 hours; after the peach meat is crushed, 15 times of distilled water is added to sterilize; the activated bacteria solution is inoculated on the surface of the peach meat material The inoculum amount is 1.5%; the fermentation and cultivation time after inoculation is 12 hours; the supernatant of the fermentation broth is concentrated under reduced pressure at a temperature of 45° C.; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 8 g/box.

The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

Example 4

Repeat Example 1, with the following differences:

The culture conditions for the activation of the strain CGMCC 6645 are 30°C, 180r/min shaking culture, and the culture time is 12 hours; after the peach meat is crushed, 22 times of distilled water is added to sterilize; the activated bacteria solution is inoculated on the peach meat material The inoculum amount is 2.5%; the fermentation and cultivation time after inoculation is 12 hours; the supernatant of the fermentation broth is concentrated under reduced pressure at a temperature of 65° C.; the prepared spice additive is evenly sprayed on the shredded tobacco, and the addition amount is 8 g/box.

The results of flavoring and smoking test show that the flavor additive can harmonize with the aroma of cigarettes, improve the quality of aroma, increase the amount of aroma, improve the aftertaste, cover up the miscellaneous smell, and have a fresh and special aroma.

Claims (5)

1. a peach fermented extract is characterized in that: take the pulp of peach as raw material, ferment with Saccharomyces spp., then extract the aroma components from the fermented liquid to get the product; Lodderomyces elongisporus is preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee; the preservation number is CGMCC No.6645; preservation date: October 08, 2012. 2. peach fermented extract according to claim 1, is characterized in that: described peach is preferably juicy peach. 3. prepare the method for peach fermented extract described in claim 1, comprise the following steps: (1) Take Saccharomyces longiosa CGMCC 6645 for activation and culture to obtain Saccharomyces longiosa activated bacterial liquid; the culture conditions for the activation of the strain are 28°C-30°C, 160-180r/min shaking culture, and the culture time is 12-24 Hour; (2) After peaches are pitted, the flesh is dried and crushed, passed through a 40-mesh sieve, added with 15 to 22 times distilled water, and sterilized; (3) inoculate the activated bacteria liquid in the peach pulp material, the inoculum amount is 1.5% to 2.5%; the fermentation culture conditions after inoculation are the same as the activation culture conditions; the culture time is 12 to 24 hours; (4) After the fermentation broth is filtered, it is centrifuged at 8000r/min for 10 minutes, and the supernatant is taken, concentrated under reduced pressure to form an extract, which is the required peach fermentation extract. 4. The preparation method according to claim 3, characterized in that: the temperature of the vacuum concentration described in step (4) is preferably 45°C to 65°C. 5. The application of the peach fermented extract according to claim 1 in the production of cigarettes, specifically: spraying the peach fermented extract evenly on the shredded tobacco, and the addition amount is 8-12g/box of shredded tobacco.