CN106190556A - A kind of preparation method of cigarette fermented type blackberry extractum flavor components - Google Patents
A kind of preparation method of cigarette fermented type blackberry extractum flavor components Download PDFInfo
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- CN106190556A CN106190556A CN201610584411.9A CN201610584411A CN106190556A CN 106190556 A CN106190556 A CN 106190556A CN 201610584411 A CN201610584411 A CN 201610584411A CN 106190556 A CN106190556 A CN 106190556A
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- blackberry
- extractum
- cigarette
- fermented type
- flavor components
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- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 37
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 24
- 235000019634 flavors Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000011347 resin Substances 0.000 claims abstract description 35
- 229920005989 resin Polymers 0.000 claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 37
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000012901 Milli-Q water Substances 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000002244 precipitate Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 241000235347 Schizosaccharomyces pombe Species 0.000 claims description 4
- 241001070941 Castanea Species 0.000 claims description 2
- 235000014036 Castanea Nutrition 0.000 claims description 2
- 235000014101 wine Nutrition 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 abstract description 14
- 241000208125 Nicotiana Species 0.000 abstract description 12
- 239000000284 extract Substances 0.000 abstract description 10
- 235000009508 confectionery Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 5
- 238000001179 sorption measurement Methods 0.000 abstract description 5
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 abstract description 4
- 239000003546 flue gas Substances 0.000 abstract description 4
- 210000000214 mouth Anatomy 0.000 abstract description 4
- 230000003068 static effect Effects 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 3
- 238000004064 recycling Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 description 6
- 229910021642 ultra pure water Inorganic materials 0.000 description 5
- 239000012498 ultrapure water Substances 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 244000061176 Nicotiana tabacum Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 235000019505 tobacco product Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000443 aerosol Substances 0.000 description 1
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- -1 malic acid Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A24B15/20—Biochemical treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Manufacture Of Tobacco Products (AREA)
- Seasonings (AREA)
Abstract
The present invention provides the preparation method of a kind of cigarette fermented type blackberry extractum flavor components, with the blackberry rich in sugar as raw material, produced by microbial fermentation technology and there is the fermented type tobacco extract that fruit is fragrant and sweet, recycling macroporous resin adsorption and the flavor components in desorbing fermented type tobacco extract, it has in Medicated cigarette, and abundant cigarette is fragrant, increase flue gas fragrant and sweet, soft, increase oral cavity returns sweet sense, improve mouthfeel, the effect of reduction residual.Microbe fermentation technique of the present invention and macroporous resin static adsorption process tobacco extract flavor components, can obtain a kind of economy, the efficient and orientable approach producing natural tobacco aromatics using.
Description
Technical field
The invention belongs to tobacco aromatics using technical field, be specifically related to the system of a kind of cigarette fermented type blackberry extractum flavor components
Preparation Method.
Background technology
In tobacco product, the fragrance of Nicotiana tabacum L. and inhale taste it is critical that, add spice be the key in cigarette process
Link, is also to improve one of product style and the effective means improving cigarette flavor quality, some can be provided fragrant to consumer
Gas and the cigarette products of suction taste satisfaction.Flavouring essence for tobacco, the production of spice are mainly synthetic and from natural dynamic the most in the world
Plant is extracted.The flavouring essence for tobacco of synthetic, spice have an arguement due to people to its safety issue always, thus its application
It is restricted.The trend gone back to nature along with the mankind, the flavouring essence for tobacco of safety, the demand of spice are increased by people day by day, from
The cigarette natural essence that extracts in animals and plants, spice can meet the demand of this safety, but cigarette natural animal-plant spice
Limited by raw material sources.
Blackberry is beautiful in colour, and local flavor is pure and sweet, nutritious, of many uses, in addition to eating raw, also can be processed into fruit wine, beverage,
Concentrated juice, fruit jam, canned food etc..In terms of medicine, have also been developed the Chinese patent medicine of certain curative effect, the exploitation for blackberry carry
Supply wide prospect.Containing the high in antioxidants such as substantial amounts of anthocyanin and polyphenol in blackberry, research shows that it is to hydroxy radical
There is higher Scavenging activity, reduce the harm of Medicated cigarette.
In blackberry, organic acid content is high, and the most topmost organic acid is malic acid, and malic acid to be one have strongly
Double carboxylic acids of octanoic acid taste, such as inappropriate process, are applied to zest on Medicated cigarette relatively big, and oral cavity has astringent sense.Therefore, utilize micro-
Biofermentation, decomposes the part acid in blackberry juice, reduces organic acid content, can balance the soda acid ratio in Medicated cigarette, play soft cigarette
The effect that gas, reduction stimulate.
Macroporous resin is by styrene and the high molecular polymer of propionic ester polymerization, has selection absorption and volume is arranged
The characteristics such as resistance, are usually used in the separation of composition, purification and enrichment.Application macroporous resin static adsorption processes tobacco extract flavouring group
Point, it is added in Medicated cigarette, improves the most obvious at aspects such as rich, plumpness and exquisitenesses.But, current blackberry extract
Applied research in tobacco product is less, prepares flavor components through macroporous resin treatment, be applied to after fermented type blackberry extractum
In Medicated cigarette, have no report.
Summary of the invention
It is an object of the invention to use microbial fermentation technology and macroporous resin static adsorption technology, prepare a kind of cigarette and use
Fermented type blackberry extractum flavor components, this flavor components is applied to Medicated cigarette, it is possible to abundant cigarette is fragrant, reduces and stimulates and miscellaneous QI, improves
Mouthfeel.
The technical scheme that the present invention provides: the preparation method of a kind of cigarette fermented type blackberry extractum flavor components, including such as
Lower step:
(1) in deacidification yeast, add sterilized water be configured to the deacidification yeast soln that weight concentration is 0.5～1.5%, standby；
(2) fresh blackberry is cleaned, and drains, and after making beating, uses filtered through gauze, obtains blackberry juice；
(3) blackberry juice adds glucose and the sodium chloride of 0.3%～0.9% of blackberry juice quality 2%～5%, and connects
Plant the deacidification yeast soln described in step 1 of blackberry juice quality 0.5%～2.0%, be 50rpm～100rpm in speed of agitator,
Ventilation is 0.2wm～1wm, fermentation temperature be 20 DEG C～25 DEG C under conditions of ferment 5d～10d, obtain fermentation liquid；
(4) by after the filtering fermentation liquor of step (2) gained, taking clear liquor, 95% ethanol adding 2～5 times of weight is carried out
After precipitate with ethanol processes, filtering, being concentrated into relative density is 1.20～1.35, obtains fermented type blackberry extractum；
(5) in fermented type blackberry extractum, add the macroporous resin of the activation of its 3～5 times of weight and 15～25 times of weight
Ultra-pure water, after being sufficiently stirred for 30min, natural subsidence 48h, abandoning supernatant, and with milli-Q water resin twice, adsorbed
The macroporous resin of blackberry extractum component；
(6) 95% ethanol the continuously stirred 30min that add 2～5 times of weight in the macroporous resin of step (5) gained enter
The abundant desorbing of row, obtains stripping liquid；
(7) being centrifuged the desorbed solution of step (6) gained processing, wherein centrifuge speed is 500～2000rpm, from
The heart time is 10～30min, isolated supernatant, and being concentrated into relative density is 1.20～1.35, obtains flavor components.
Further, the deacidification yeast described in step (1) is chestnut wine fission yeast (Schizosaccharomyces
Pombe), commercially buy for commercial product.
Further, the hybrid resin that macroporous resin is AB-8 and NKA-9 described in step (5), ratio is 3:1.
Beneficial effects of the present invention: with blackberry as raw material, utilizes deacidification yeast to decompose in blackberry the organic acid such as malic acid, fall
Low-organic acid content, it is ensured that blackberry extract can balance the soda acid ratio in Medicated cigarette, plays soft flue gas, reduces the effect stimulated,
Produced by microbial fermentation technology and there is the fermented type tobacco extract that fruit is fragrant and sweet, obtain in conjunction with macroporous resin static adsorption technology
Cigarette fermented type blackberry extractum flavor components, compared to common tobacco extract, its flavor components rich, plumpness,
Improvement in terms of alcohol and property, exquisiteness, submissive sense and lightness is more obvious, it has in Medicated cigarette, and abundant cigarette is fragrant, it is fragrant and sweet to increase,
Soft flue gas, increase oral cavity return sweet sense, improve mouthfeel, the effect of reduction residual.Its preparation method technique is simple and environmental protection, product
Quality is easily controllable, and cost is relatively low, is suitable for industrial-scale production.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1
(1) in deacidification yeast, add sterilized water be configured to the deacidification yeast soln that weight concentration is 0.5%, standby；
(2) fresh blackberry is cleaned, and drains, and after making beating, uses filtered through gauze, obtains blackberry juice；
(3) blackberry juice adds glucose and the sodium chloride of 0.3%% of blackberry juice quality 2%%, and inoculates blackberry juice
Deacidification yeast soln described in the step 1 of quality 0.5%%, is 50rpm in speed of agitator, and ventilation is 1wm, and fermentation temperature is
Ferment under conditions of 20 DEG C 5d, obtains fermentation liquid；
(4) by after the filtering fermentation liquor of step (2) gained, taking clear liquor, 95% ethanol adding 4 times of weight carries out precipitate with ethanol
After process, filtering, being concentrated into relative density is 1.20, obtains fermented type blackberry extractum；
(5) in fermented type blackberry extractum, add macroporous resin and the ultra-pure water of 25 times of weight of the activation of its 4 times of weight,
After being sufficiently stirred for 30min, natural subsidence 48h, abandoning supernatant, and with milli-Q water resin twice, obtain adsorbing blackberry leaching
The macroporous resin of cream component；
(6) 95% ethanol the continuously stirred 30min that add 2 times of weight in the macroporous resin of step (5) gained are carried out
Fully desorbing, obtains stripping liquid；
(7) being centrifuged the desorbed solution of step (6) gained processing, wherein centrifuge speed is 500rpm, centrifugation time
For 30min, isolated supernatant, being concentrated into relative density is 1.20, obtains flavor components.
Embodiment 2
(1) in deacidification yeast, add sterilized water be configured to the deacidification yeast soln that weight concentration is 1.0%, standby；
(2) fresh blackberry is cleaned, and drains, and after making beating, uses filtered through gauze, obtains blackberry juice；
(3) blackberry juice adds glucose and the sodium chloride of 0.6% of blackberry juice quality 3.5%, and inoculates the step of 1.5%
Deacidification yeast soln described in rapid 1, is 80rp m in speed of agitator, and ventilation is 0.7wm, and fermentation temperature is 20 DEG C of fermentation 8d；
(4) filtering fermentation liquor that will obtain after fermentation, takes clear liquor, and 95% ethanol adding 5 times of weight is carried out at precipitate with ethanol
After reason, filtering, being concentrated into relative density is 1.35, obtains fermented type blackberry extractum；
(5) in blackberry extractum, add macroporous resin and the ultra-pure water of 20 times of weight of the activation of 5 times of weight, be sufficiently stirred for
After 30min, natural subsidence 48h, abandoning supernatant, and with milli-Q water resin twice, obtain adsorbing blackberry extractum component
Resin；
(6) 95% ethanol the continuously stirred 30min that add 4 times of weight in resin carry out abundant desorbing, obtain desorbing
Liquid；
(7) desorbed solution is centrifuged processing, and wherein centrifuge speed is 2000rpm, and centrifugation time is 10min, separates
To supernatant, being concentrated into relative density is 1.33, obtains flavor components.
Embodiment 3
(1) in deacidification yeast, add sterilized water be configured to the deacidification yeast soln that weight concentration is 0.7%, standby；
(2) fresh blackberry is cleaned, and drains, and after making beating, uses filtered through gauze, obtains blackberry juice；
(3) blackberry juice adds glucose and the sodium chloride of 0.4% of blackberry juice quality 2.0%, and inoculates the step of 0.5%
Yeast soln described in rapid 1, is 100rp m in speed of agitator, and ventilation is 0.5wm, and fermentation temperature is 23 DEG C of fermentation 10d；
(4) filtering fermentation liquor that will obtain after fermentation, takes clear liquor, and 95% ethanol adding 3 times of weight is carried out at precipitate with ethanol
After reason, filtering, being concentrated into relative density is 1.24, obtains fermented type blackberry extractum；
(5) in blackberry extractum, add macroporous resin and the ultra-pure water of 15 times of weight of the activation of 3 times of weight, be sufficiently stirred for
After 30min, natural subsidence 48h, abandoning supernatant, and with milli-Q water resin twice, obtain adsorbing blackberry extractum component
Resin；
(6) 95% ethanol the continuously stirred 30min that add 3 times of weight in resin carry out abundant desorbing, obtain desorbing
Liquid；
(7) desorbed solution is centrifuged processing, and wherein centrifuge speed is 1500rpm, and centrifugation time is 20min, separates
To supernatant, being concentrated into relative density is 1.35, obtains flavor components.
Embodiment 4
(1) in deacidification yeast, add sterilized water be configured to the deacidification yeast soln that weight concentration is 1.5%, standby；
(2) fresh blackberry is cleaned, and drains, and after making beating, uses filtered through gauze, obtains blackberry juice；
(3) blackberry juice adds glucose and the sodium chloride of 0.9% of blackberry juice quality 5.0%, and inoculates the step of 2.0%
Yeast soln described in rapid 1, is 70rp m in speed of agitator, and ventilation is 0.7wm, and fermentation temperature is 25 DEG C of fermentation 5d；
(4) filtering fermentation liquor that will obtain after fermentation, takes clear liquor, and 95% ethanol adding 2 times of weight is carried out at precipitate with ethanol
After reason, filtering, being concentrated into relative density is 1.28, obtains fermented type blackberry extractum；
(5) in blackberry extractum, add macroporous resin and the ultra-pure water of 20 times of weight of the activation of 3 times of weight, be sufficiently stirred for
After 30min, natural subsidence 48h, abandoning supernatant, and with milli-Q water resin twice, obtain adsorbing blackberry extractum component
Resin；
(6) 95% ethanol the continuously stirred 30min that add 5 times of weight in resin carry out abundant desorbing, obtain desorbing
Liquid；
(7) desorbed solution is centrifuged processing, and wherein centrifuge speed is 1000rpm, and centrifugation time is 30min, separates
To supernatant, being concentrated into relative density is 1.26, obtains flavor components.
According to the character of extract, sample is used in Medicated cigarette as flavoring essence, according to Medicated cigarette national standard
GB5606.4-2005 operates.Take blank tobacco shred, be under 60 ± 2% environment, to balance 48 at temperature 22 ± 1 DEG C, relative humidity
After hour, spray respectively uniformly the additive of 0.06% with aerosol apparatus on tobacco shred, roll into cigarette, select quality 0.91 ±
Cigarette in the range of 0.02g, then after temperature 22 ± 1 DEG C, relative humidity are to balance 48 hours under 60 ± 2% environment, not add
Additivated blank Medicated cigarette does comparison and smokes panel test.Smoke panel test through the specialty personnel that smoke panel test, the results are shown in Table 1:
Table 1 Medicated cigarette smoking result
Result shows: it is fragrant that the cigarette fermented type blackberry extractum flavor components prepared by the present invention has strong blackberry feature
Gas；Add in Medicated cigarette, it is possible to abundant cigarette is fragrant, increase flue gas fragrant and sweet, soft, increase oral cavity return sweet sense, improve mouthfeel, reduce residual
Stay.
The foregoing is only the detailed description of specific embodiments of the present invention, do not limit the present invention with this, all at this
Any amendment, equivalent and the improvement etc. made in the mentality of designing of invention, should be included in protection scope of the present invention it
In.
Claims (3)
1. the cigarette preparation method of fermented type blackberry extractum flavor components, it is characterised in that comprise the steps:
(1) in deacidification yeast, add sterilized water be configured to the deacidification yeast soln that weight concentration is 0.5～1.5%, standby；
(2) fresh blackberry is cleaned, and drains, and after making beating, uses filtered through gauze, obtains blackberry juice；
(3) blackberry juice adds glucose and the sodium chloride of 0.3%～0.9% of blackberry juice quality 2%～5%, and inoculates black
The deacidification yeast soln described in step 1 of certain kind of berries juice quality 0.5%～2.0%, is 50rpm～100rpm in speed of agitator, ventilation
Amount is for 0.2wm～1wm, and fermentation temperature ferments under conditions of being 20 DEG C～25 DEG C 5d～10d, obtains fermentation liquid；
(4) by after the filtering fermentation liquor of step (2) gained, taking clear liquor, 95% ethanol adding 2～5 times of weight carries out precipitate with ethanol
After process, filtering, being concentrated into relative density is 1.20～1.35, obtains fermented type blackberry extractum；
(5) in fermented type blackberry extractum, add the macroporous resin of the activation of its 3～5 times of weight and the ultrapure of 15～25 times of weight
Water, after being sufficiently stirred for 30min, natural subsidence 48h, abandoning supernatant, and with milli-Q water resin twice, obtain adsorbing blackberry
The macroporous resin of extractum component；
(6) 95% ethanol the continuously stirred 30min that add 2～5 times of weight in the macroporous resin of step (5) gained fill
Decompose and inhale, obtain stripping liquid；
(7) being centrifuged the desorbed solution of step (6) gained processing, wherein centrifuge speed is 500～2000rpm, time centrifugal
Between be 10～30min, isolated supernatant, being concentrated into relative density is 1.20～1.35, obtains flavor components.
The preparation method of cigarette fermented type blackberry extractum flavor components the most according to claim 1, it is characterised in that: step
(1) the deacidification yeast described in is chestnut wine fission yeast (Schizosaccharomyces pombe).
The preparation method of cigarette fermented type blackberry extractum flavor components the most according to claim 1, it is characterised in that: step
(5) macroporous resin described in is the hybrid resin of AB-8 and NKA-9, and ratio is 3:1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610584411.9A CN106190556A (en) | 2016-07-22 | 2016-07-22 | A kind of preparation method of cigarette fermented type blackberry extractum flavor components |
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| CN201610584411.9A CN106190556A (en) | 2016-07-22 | 2016-07-22 | A kind of preparation method of cigarette fermented type blackberry extractum flavor components |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793262A (en) * | 2019-01-30 | 2019-05-24 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications of cigarette blackberry extract |
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| CN102242072A (en) * | 2011-05-12 | 2011-11-16 | 江南大学 | Strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof |
| CN102586021A (en) * | 2012-03-06 | 2012-07-18 | 烟台张裕集团有限公司 | Method for recovering aroma components from solution containing aroma components |
| CN103146485A (en) * | 2013-03-04 | 2013-06-12 | 湖北中烟工业有限责任公司 | Method for preparing fruit composite extract for fermented cigarette |
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2016
- 2016-07-22 CN CN201610584411.9A patent/CN106190556A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102242072A (en) * | 2011-05-12 | 2011-11-16 | 江南大学 | Strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof |
| CN102586021A (en) * | 2012-03-06 | 2012-07-18 | 烟台张裕集团有限公司 | Method for recovering aroma components from solution containing aroma components |
| CN103146485A (en) * | 2013-03-04 | 2013-06-12 | 湖北中烟工业有限责任公司 | Method for preparing fruit composite extract for fermented cigarette |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793262A (en) * | 2019-01-30 | 2019-05-24 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications of cigarette blackberry extract |
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Application publication date: 20161207 |