[go: up one dir, main page]

WO2019010627A1 - 重组烟草薄片及其制备方法 - Google Patents

重组烟草薄片及其制备方法 Download PDF

Info

Publication number
WO2019010627A1
WO2019010627A1 PCT/CN2017/092465 CN2017092465W WO2019010627A1 WO 2019010627 A1 WO2019010627 A1 WO 2019010627A1 CN 2017092465 W CN2017092465 W CN 2017092465W WO 2019010627 A1 WO2019010627 A1 WO 2019010627A1
Authority
WO
WIPO (PCT)
Prior art keywords
tobacco
liquid
fermentation
bacillus subtilis
lactobacillus acidophilus
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2017/092465
Other languages
English (en)
French (fr)
Inventor
刘辉
姜兴涛
陈小敏
张尚明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dongguan Boton Flavors & Fragrances Co Ltd
Original Assignee
Dongguan Boton Flavors & Fragrances Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dongguan Boton Flavors & Fragrances Co Ltd filed Critical Dongguan Boton Flavors & Fragrances Co Ltd
Priority to PCT/CN2017/092465 priority Critical patent/WO2019010627A1/zh
Publication of WO2019010627A1 publication Critical patent/WO2019010627A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Images

Classifications

    • 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
    • A24B3/14—Forming reconstituted tobacco products, e.g. wrapper materials, sheets, imitation leaves, rods, cakes; Forms of such products
    • 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

Definitions

  • the invention relates to the field of tobacco products, in particular to a recombinant tobacco sheet and a preparation method thereof.
  • Tobacco is a widely grown cash crop. Tobacco waste generated during the picking or processing of tobacco, such as tobacco stems, tobacco leaf fragments or cigarettes, can cause a lot of damage. In order to further process the reuse of tobacco waste, the technology of reconstituting tobacco sheets has been extensively developed. However, the application range of recombinant tobacco sheets in cigarettes is very small, mainly because the reconstituted tobacco sheets processed by tobacco waste lack many tobacco aroma substances and are highly irritating.
  • a method for preparing a recombinant tobacco sheet comprising the steps of:
  • the ratio of the yeast and the Bacillus subtilis per unit volume of the Lactobacillus acidophilus, the Saccharomyces cerevisiae and the Bacillus subtilis is 1:0.4 to 1.2:0.3-0.6;
  • the tobacco sheet is wetted using the fermentation broth to obtain the recombinant tobacco sheet.
  • the tobacco waste material is fermented by using a composite microbial preparation containing Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis to obtain a fermentation liquid and a solid matter.
  • the inventors conducted a large number of experiments on the selection of complex microorganisms, the ratio of complex microorganisms, and fermentation conditions. Unexpected discovery of a composite microbial preparation formed by Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis. After fermentation of tobacco liquid under suitable conditions for a period of time, the composite microorganism can decompose some cellulose, protein, polysaccharide and lipid on tobacco waste.
  • Such as macromolecular substances protein content is reduced, pH value is reduced, and the quality of solid matter formed after fermentation of tobacco waste is improved.
  • aroma components such as lactic acid, acetic acid and alcohol are also dissolved in the fermentation liquid to improve the smoke smell of the fermentation liquid.
  • the solid matter is then processed to form a tobacco sheet, and then the fermentation liquid is applied to the tobacco sheet to obtain a recombinant tobacco sheet.
  • the cigarette formed by the processing of the reconstituted tobacco sheet is effectively improved in terms of aroma, sweetness and softness.
  • 1 is a flow chart of a method of preparing a recombinant tobacco sheet of an embodiment.
  • a method for preparing a recombinant tobacco sheet according to an embodiment includes the following steps S110 to S140.
  • step S110 the tobacco waste and the solvent are mixed at a mass ratio of 1:6 to 10 to obtain a tobacco liquid.
  • Tobacco waste is generally produced during harvesting or processing, such as tobacco stems, tobacco leaf fragments or smoke.
  • the tobacco waste is selected from at least one of a tobacco stem, a tobacco leaf fragment, and a smoke.
  • the tobacco waste is a separate tobacco stem, tobacco leaf fragments or tobacco.
  • the tobacco waste is a combination of any two or three of tobacco stems, tobacco leaf fragments, and tobacco.
  • tobacco waste is difficult to apply to cigarette products.
  • the main reason is that tobacco waste lacks many tobacco aroma substances and is highly irritating.
  • the taste of the cigarette made of tobacco waste can be improved, and waste utilization can be realized.
  • the mixing operation is agitation treatment at a temperature of 50 ° C to 70 ° C for 1 h to 2 h. Stirring at a relatively high temperature of 50 ° C ⁇ 70 ° C, accelerate the decomposition of tobacco waste, and promote the release of tobacco components into the tobacco liquid.
  • the stirring speed of the stirring treatment is from 150 rpm/min to 250 rpm/min.
  • the tobacco waste can be broken up by stirring, and on the other hand, the release of the tobacco component into the tobacco liquid can be accelerated.
  • the solvent mixed with the tobacco waste is water, and the solvent is used in an amount of 6 to 10 times the mass of the tobacco waste.
  • Step S120 adding a composite microbial preparation to the tobacco liquid obtained in S110, and fermenting at 30 ° C to 37 ° C for 24 h to 48 h, and obtaining a fermentation liquid and a solid matter after solid-liquid separation; wherein the composite microbial preparation contains eosinophil Bacillus, Saccharomyces cerevisiae and Bacillus subtilis, the ratio of the number of Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis per unit volume is 1:0.4 to 1.2:0.3 to 0.6.
  • a composite microbial preparation to treat tobacco not only reduces the effects of harmful chemical substances (such as acrylamide, nitrosamines, nitrates, etc.) but also reduces polysaccharides, proteins, amino acids or lipids in tobacco waste.
  • harmful chemical substances such as acrylamide, nitrosamines, nitrates, etc.
  • Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis in the composite microbial preparation produce a variety of tobacco flavor substances (such as acetoin, vanillin, phenylethyl alcohol) during fermentation.
  • Different microbial metabolism methods are different, and the produced metabolites are different.
  • the ratio of various bacteria in the composite microbial preparation will affect the overall evaluation of the aroma, sweetness and softness of the final prepared recombinant tobacco sheet.
  • the concentration of Lactobacillus acidophilus is too low, the amount of acidic substances produced is small, and the softness of tobacco waste is less improved. It does not improve the irritancy and enhance the softness. If the concentration of Lactobacillus acidophilus is too high, excessive lactic acid and other by-products are produced, resulting in a pH of the fermentation broth being too low. For example, the concentration of the Saccharomyces cerevisiae is too low, the concentration of the alcohol produced by the decomposition is too low, the amount of vanillin produced is small, the aroma of the tobacco waste is less improved, and the effect of improving the aroma is not obtained.
  • the concentration of Saccharomyces cerevisiae is too high, too much acid will be produced, causing excessive fermentation of the tobacco waste and producing a sour taste. Further, for example, the concentration of Bacillus subtilis is too low, and the sweetness of the tobacco waste is less improved, and the effect of improving the sweetness is not obtained. If the concentration of Bacillus subtilis is too high, excessive by-products will be produced.
  • the ratio of the number of Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis per unit volume in the composite microbial preparation is 1:0.4 to 1.2:0.3-0.6, and the ratio of various microorganisms is appropriate, and the harmony produces a good aroma and sweetness. And gentle reconstituted tobacco sheets.
  • the activation of Lactobacillus acidophilus, Saccharomyces cerevisiae, and Bacillus subtilis is first beneficial to improve fermentation efficiency.
  • the preparation of the composite microbial preparation is obtained by the following preparation method: inoculation of Lactobacillus acidophilus into a medium containing a saccharide compound having a mass fraction of 5% to 15%, and culturing at 30 ° C to 37 ° C for 24 h to 36 h , to obtain a Lactobacillus acidophilus activating solution.
  • Saccharomyces cerevisiae is inoculated into a medium containing a saccharide compound having a mass fraction of 5% to 15%, and cultured at 30 ° C to 40 ° C for 12 h to 24 h to obtain a Saccharomyces cerevisiae activating solution.
  • Bacillus subtilis is inoculated into a medium containing a saccharide compound having a mass fraction of 5% to 15%, and cultured at 30 ° C to 37 ° C for 24 to 36 hours to obtain a Bacillus subtilis activating solution. And the ratio of the ratio of Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis in the combined microbial preparation per unit volume in a ratio of 1:0.4 to 1.2:0.3-0.6, the Lactobacillus acidophilus activating solution, the Saccharomyces cerevisiae activating solution and the grass The Bacillus activation solution is mixed to obtain a composite microbial preparation.
  • the volume ratio of the Lactobacillus acidophilus activating solution, the Saccharomyces cerevisiae activating solution, and the Bacillus subtilis activating solution is about the ratio of the number of Lactobacillus acidophilus, Saccharomyces cerevisiae, and Bacillus subtilis.
  • the saccharide compound is dissolved in water to obtain a medium containing a saccharide compound having a mass fraction of 5% to 15%, wherein the mass fraction of the saccharide compound in the medium is, for example, 8%, 10%, 12%, etc. .
  • the saccharide compound facilitates the activation of microorganisms and forms a complex microbial preparation with good microbial activity.
  • the saccharide compound may be brown sugar or white sugar or the like.
  • the saccharide compound is brown sugar, and the main component of the brown sugar is sucrose.
  • the brown sugar also contains vitamins and some trace elements, which is beneficial to the activation of microorganisms and is relatively inexpensive.
  • the Lactobacillus acidophilus in the Lactobacillus acidophilus activating solution is in a logarithmic growth phase or a stable growth phase.
  • Saccharomyces cerevisiae in the Saccharomyces cerevisiae activation solution is in logarithmic growth phase or stable growth phase.
  • the B. subtilis in the B. subtilis activating solution is in a logarithmic growth phase or a stable growth phase.
  • Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis have better activity and are beneficial for rapid fermentation of tobacco waste.
  • the mixture is cultured at a certain stirring rate at a stirring speed of 100 rpm/min to 200 rpm/min to promote the growth of Bacillus subtilis, and a Bacillus subtilis activating solution is obtained.
  • the Lactobacillus acidophilus, Saccharomyces cerevisiae, and Bacillus subtilis in the composite microbial preparation are all in a stationary phase.
  • the concentration of Lactobacillus acidophilus in the Lactobacillus acidophilus activating solution is about 1 x 10 7 /mL to 1 x 10 8 /mL.
  • the concentration of Saccharomyces cerevisiae in the Saccharomyces cerevisiae activating solution is about 1 ⁇ 10 7 /mL to 1 ⁇ 10 8 /mL.
  • the concentration of Bacillus subtilis in the Bacillus subtilis activating solution is about 1 ⁇ 10 7 /mL to 1 ⁇ 10 8 /mL.
  • the mass ratio of the composite microbial preparation to the tobacco liquid is 4-6:100, and the ratio is suitable, which is suitable for the growth of the composite microorganism.
  • the fermentation product is passed through a sieve having a pore diameter of 0.5 ⁇ m to 5 ⁇ m, and the fermentation liquid and the solid matter are separately obtained.
  • the filter screen is, for example, gauze or the like.
  • Step S130 processing the solid matter obtained in S120 to form a tobacco sheet.
  • the separated solid matter is dried and pressed to form a tobacco sheet to prepare a cigarette.
  • the pressed tobacco sheets can be cut into various sizes as needed.
  • Step S140 the tobacco sheet obtained in S130 is wetted using the fermentation liquid obtained in S120 to obtain a recombinant tobacco sheet.
  • the method before the step of using the fermentation liquid to wet the tobacco sheet, the method further comprises the step of concentrating the fermentation liquid: concentrating the fermentation liquid under vacuum, the concentration temperature is 50 ° C to 70 ° C, and concentrating the fermentation liquid before The volume is 3 to 5 times the volume of the fermentation broth after concentration.
  • the concentrated fermentation broth has a higher concentration, and the tobacco flakes obtained after being added to the tobacco flakes have a stronger aroma.
  • the step of moisturizing the tobacco sheet using the fermentation liquid is specifically: adding the fermentation liquid to the tobacco sheet by coating, spraying or dipping, the fermentation liquid being sufficient to wet the tobacco sheet.
  • the inventors conducted a large number of experiments on the selection of complex microorganisms, the ratio of complex microorganisms, and fermentation conditions.
  • the composite microorganism can decompose some cellulose, protein, polysaccharide and lipid on tobacco waste.
  • Such as macromolecular substances protein content is reduced, pH value is reduced, and the quality of solid matter formed after fermentation of tobacco waste is improved.
  • aroma components such as lactic acid, acetic acid and alcohol are also dissolved in the fermentation liquid during the fermentation process.
  • the recombinant tobacco sheet obtained by adding the fermentation broth to the tobacco sheet formed of the solid material, the cigarette formed by the processing of the recombinant tobacco sheet is effectively improved in aroma, sweetness and softness.
  • the preparation method of the above-mentioned recombinant tobacco sheet is simple in operation, easy to industrialize, and can effectively expand the application range of tobacco waste, thereby realizing efficient waste utilization.
  • the preparation method of the above-mentioned recombinant tobacco sheet does not use any artificially synthesized additive in the preparation process, and is more safe to apply.
  • the recombinant tobacco sheet of one embodiment is prepared by the method for preparing the above-mentioned recombinant tobacco sheet, and the recombinant tobacco sheet has good aroma, sweetness and softness.
  • Medium preparation Take 10g of brown sugar, add 100g of water, mix and mix, sterilize at 100 °C for 30min, The medium was obtained and the medium was divided into three portions.
  • Lactobacillus acidophilus activating solution Lactobacillus acidophilus was inoculated into one of the above mediums, and cultured at 37 ° C for 24 hours.
  • Saccharomyces cerevisiae Activating Solution Saccharomyces cerevisiae was inoculated into one of the above mediums and cultured at 30 ° C for 24 h.
  • Bacillus subtilis activating solution Bacillus subtilis was inoculated into one of the above-mentioned mediums, and cultured at 37 ° C, 121 rpm / min for 24 hours.
  • the Lactobacillus acidophilus activating solution, the Saccharomyces cerevisiae activation solution, and the Bacillus subtilis activating solution are mixed in a ratio of the ratio of Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis per unit volume in a ratio of 1:0.6:0.3 to obtain a composite microorganism. preparation.
  • Tobacco waste pretreatment tobacco processing waste containing tobacco leaf fragments, stems and cigarettes and water at a mass ratio of 1:8, water temperature of 60 ° C, placed for 1.5 h, 200 rpm / min, to obtain tobacco liquid.
  • the composite microbial preparation was added to the tobacco liquid at a mass ratio of 5:100, and fermented at 37 ° C for 24 h.
  • the fermented tobacco liquid was filtered with a layer of gauze to collect the fermentation broth and solid matter.
  • the fermentation broth was concentrated 3 times under vacuum and the concentration was 50 °C.
  • the solid is dried and pressed to form a tobacco sheet, and then the fermentation liquid is coated on the tobacco sheet.
  • the fermentation liquid is sufficient to wet the tobacco sheet to obtain a recombinant tobacco sheet.
  • Protein content test The protein content in the tobacco liquid and the fermentation broth obtained after fermentation was tested by Coomassie brilliant blue staining. The protein content of the fermentation broth decreased by 7.16% after fermentation, indicating that the composite microorganism can effectively reduce the protein content in the tobacco waste. .
  • pH test The pH value of the tobacco liquid and the fermentation liquid obtained after fermentation was tested by a pH meter.
  • the pH value of the tobacco liquid was 6.32, and the pH value of the fermentation liquid was 4.63, indicating that the composite microorganism can effectively reduce the pH of the tobacco waste. value.
  • the prepared recombinant tobacco sheet was cut into a cigarette, and tested for aroma, sweetness, and softness.
  • Aroma test Inviting 20 men with smoking habits (between 21 and 35 years old), taking 10 cigarettes, each at least 1 hour apart. In the process of sucking, the smell and taste of the smoke smell is pleasant and pleasant. The smoke aroma is purely 10 points, the smoke aroma is generally 5 points, and the completely smokeless aroma is 0 points. The scores of 20 people were counted, and the average value was calculated and recorded in Table 1.
  • Sweetness test Inviting 20 men with smoking habits (between 21 and 35 years old) to smoke 10 cigarettes, each at least 1 hour apart. In the process of judging, the degree of the sweetness of the smoke is perceived by the sense of smell and taste. The sweetness of the smoke is 10 points, the sweetness of the smoke is generally 5 points, and the taste of sourness is 0 points. The scores of 20 people were counted, and the average value was calculated and recorded in Table 1.
  • Medium preparation 10 g of brown sugar was added, 100 g of water was added, mixed, and sterilized at 100 ° C for 30 min to obtain a medium, and the medium was divided into three portions.
  • Lactobacillus acidophilus activating solution Lactobacillus acidophilus was inoculated into one of the above mediums, and cultured at 30 ° C for 36 hours.
  • Saccharomyces cerevisiae Activating Solution Saccharomyces cerevisiae was inoculated into one of the above mediums and incubated at 40 ° C for 12 h.
  • Bacillus subtilis activating solution Bacillus subtilis was inoculated into one of the above mediums, and cultured at 30 ° C, 121 rpm / min for 36 h.
  • the Lactobacillus acidophilus activating solution, the Saccharomyces cerevisiae activating solution and the Bacillus subtilis activating solution are mixed in a ratio of the ratio of Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis per unit volume in a ratio of 1:0.8:0.4 to obtain a composite microbial preparation. .
  • Tobacco waste pretreatment Tobacco liquid was obtained by mixing tobacco processing waste containing tobacco leaf fragments, tobacco stems and tobacco with water at a mass ratio of 1:10, water temperature of 70 ° C, and standing for 1 h at 150 rpm/min.
  • the composite microbial preparation was added to the tobacco liquid at a mass ratio of 4:100, and fermented at 30 ° C for 48 h.
  • the fermented tobacco liquid was filtered with a layer of gauze to collect the fermentation broth and solid matter.
  • the fermentation broth was concentrated 5 times under vacuum and the concentration was 70 °C.
  • the solid is dried and pressed to form a tobacco sheet, and then the fermentation liquid is coated on the tobacco sheet.
  • the fermentation liquid is sufficient to wet the tobacco sheet to obtain a recombinant tobacco sheet.
  • Protein content test The protein content in the tobacco liquid and the fermentation broth obtained after fermentation was tested by Coomassie brilliant blue staining. The protein content of the fermentation broth decreased by 8.16% after fermentation, indicating that the composite microorganism can effectively reduce the protein content in the tobacco waste. .
  • pH test The pH value of the tobacco liquid and the fermentation liquid obtained after fermentation were respectively measured by a pH meter.
  • the pH value of the tobacco liquid was 6.32, and the pH value of the fermentation liquid was 4.33, indicating that the composite microorganism can effectively reduce the pH of the tobacco waste. value.
  • the prepared recombinant tobacco sheets were cut into cigarettes, and the aroma, sweetness and softness were tested in the same manner as in Example 1. The scores are shown in Table 1.
  • Medium preparation 10 g of brown sugar was added, 100 g of water was added, mixed, and sterilized at 100 ° C for 30 min to obtain a medium, and the medium was divided into three portions.
  • Lactobacillus acidophilus activating solution Lactobacillus acidophilus was inoculated into one of the above mediums, and cultured at 35 ° C for 30 hours.
  • Saccharomyces Cerevisiae Activating Solution Saccharomyces cerevisiae was inoculated into one of the above mediums and incubated at 37 ° C for 20 h.
  • Bacillus subtilis activating solution Bacillus subtilis was inoculated into one of the above-mentioned mediums, and cultured at 35 ° C, 121 rpm / min for 30 hours.
  • the Lactobacillus acidophilus activating solution, the Saccharomyces cerevisiae activating solution and the Bacillus subtilis activating solution are mixed in a ratio of the ratio of Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis per unit volume in a ratio of 1:1.0:0.5 to obtain a composite microbial preparation. .
  • Tobacco waste pretreatment tobacco processing waste containing tobacco leaf fragments, stems and cigarettes and water at a mass ratio of 1:8, water temperature of 60 ° C, placed for 1.5 h, 200 rpm / min, to obtain tobacco liquid.
  • the composite microbial preparation was added to the tobacco liquid at a mass ratio of 5:100, and fermented at 35 ° C for 36 h.
  • the fermented tobacco liquid was filtered with a layer of gauze to collect the fermentation broth and solid matter.
  • the fermentation broth was concentrated 4 times under vacuum and the concentration was 60 °C.
  • the solid is dried and pressed to form a tobacco sheet, and then the fermentation liquid is coated on the tobacco sheet.
  • the fermentation liquid is sufficient to wet the tobacco sheet to obtain a recombinant tobacco sheet.
  • Protein content test The protein content in the tobacco liquid and the fermentation broth obtained after fermentation was tested by Coomassie brilliant blue staining. The protein content of the fermentation broth decreased by 10.36% after fermentation, indicating that the composite microorganism can effectively reduce the protein content in the tobacco waste. .
  • pH test The pH value of the tobacco liquid and the fermentation liquid obtained after fermentation were respectively measured by a pH meter.
  • the pH value of the tobacco liquid was 6.32, and the pH value of the fermentation liquid was 4.13, indicating that the composite microorganism can effectively reduce the pH of the tobacco waste. value.
  • the prepared recombinant tobacco sheets were cut into cigarettes, and the aroma, sweetness and softness were tested in the same manner as in Example 1. The scores are shown in Table 1.
  • Medium preparation 10 g of brown sugar was added, 100 g of water was added, mixed, and sterilized at 100 ° C for 30 min to obtain a medium, and the medium was divided into three portions.
  • Lactobacillus acidophilus activating solution Lactobacillus acidophilus was inoculated into one of the above mediums, and cultured at 37 ° C for 28 hours.
  • Saccharomyces Cerevisiae Activating Solution Saccharomyces cerevisiae was inoculated into one of the above mediums and incubated at 37 ° C for 12 h.
  • Bacillus subtilis activating solution Bacillus subtilis was inoculated into one of the above mediums, and cultured at 30 ° C, 121 rpm / min for 36 h.
  • the Lactobacillus acidophilus activating solution, the Saccharomyces cerevisiae activating solution and the Bacillus subtilis activating solution are mixed in a ratio of the ratio of Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis per unit volume in a ratio of 1:1.2:0.6 to obtain a composite microbial preparation. .
  • Tobacco waste pretreatment tobacco processing waste containing tobacco leaf fragments, stems and cigarettes and water at a mass ratio of 1:8, water temperature of 60 ° C, placed for 1.5 h, 200 rpm / min, to obtain tobacco liquid.
  • the composite microbial preparation was added to the tobacco liquid at a mass ratio of 6:100, and fermented at 35 ° C for 36 h.
  • the fermented tobacco liquid was filtered with a layer of gauze to collect the fermentation broth and solid matter.
  • the fermentation broth was concentrated 3 times under vacuum and the concentration was 50 °C.
  • the solid is dried and pressed to form a tobacco sheet, and then the fermentation liquid is coated on the tobacco sheet.
  • the fermentation liquid is sufficient to wet the tobacco sheet to obtain a recombinant tobacco sheet.
  • Protein content test The protein content in the tobacco liquid and the fermentation broth obtained after fermentation was tested by Coomassie brilliant blue staining. The protein content of the fermentation broth decreased by 16.36% after fermentation, indicating that the composite microorganism can effectively reduce the protein content in the tobacco waste. .
  • pH test the pH value of the tobacco liquid and the fermentation liquid obtained after fermentation were respectively measured by a pH meter.
  • the pH value of the tobacco liquid was 6.32, and the pH value of the fermentation liquid was 4.10, indicating that the composite microorganism can effectively reduce the pH of the tobacco waste. value.
  • the prepared recombinant tobacco sheets were cut into cigarettes, and the aroma, sweetness and softness were tested in the same manner as in Example 1. The scores are shown in Table 1.
  • Medium preparation 10 g of brown sugar was added, 100 g of water was added, mixed, and sterilized at 100 ° C for 30 min to obtain a medium, and the medium was divided into three portions.
  • Lactobacillus acidophilus activating solution Lactobacillus acidophilus was inoculated into one of the above mediums, and cultured at 37 ° C for 24 hours.
  • Saccharomyces Cerevisiae Activating Solution Saccharomyces cerevisiae was inoculated into one of the above mediums and incubated at 37 ° C for 24 h.
  • Bacillus subtilis activating solution Bacillus subtilis was inoculated into one of the above mediums, and cultured at 30 ° C, 121 rpm / min for 28 h.
  • the Lactobacillus acidophilus activating solution, the Saccharomyces cerevisiae activating solution and the Bacillus subtilis activating solution are mixed in a ratio of the ratio of Lactobacillus acidophilus, Saccharomyces cerevisiae and Bacillus subtilis per unit volume in a ratio of 1:0.4:0.3 to obtain a composite microbial preparation. .
  • Tobacco waste pretreatment tobacco processing waste containing tobacco leaf fragments, stems and cigarettes and water at a mass ratio of 1:8, water temperature of 60 ° C, placed for 1.5 h, 200 rpm / min, to obtain tobacco liquid.
  • the composite microbial preparation was added to the tobacco liquid at a mass ratio of 5:100, and fermented at 35 ° C for 36 h.
  • the fermented tobacco liquid was filtered with a layer of gauze to collect the fermentation broth and solid matter.
  • the fermentation broth was concentrated 3 times under vacuum and the concentration was 50 °C.
  • the solid is dried and pressed to form a tobacco sheet, and then the fermentation liquid is coated on the tobacco sheet.
  • the fermentation liquid is sufficient to wet the tobacco sheet to obtain a recombinant tobacco sheet.
  • Protein content test The protein content in the tobacco liquid and the fermentation broth obtained after fermentation was tested by Coomassie brilliant blue staining. The protein content of the fermentation broth decreased by 6.53% after fermentation, indicating that the composite microorganism can effectively reduce the protein content in the tobacco waste. .
  • pH test The pH value of the tobacco liquid and the fermentation liquid obtained after fermentation were respectively measured by a pH meter.
  • the pH value of the tobacco liquid was 6.32, and the pH value of the fermentation liquid was 4.50, indicating that the composite microorganism can effectively reduce the pH of the tobacco waste. value.
  • the prepared recombinant tobacco sheet was cut into a cigarette, and the same method as in Example 1 was carried out. Tests for aroma, sweetness and mildness are given in Table 1.
  • the preparation process of the recombinant tobacco sheet of Comparative Example 1 is substantially the same as that of the recombinant tobacco sheet of Example 3, except that the microorganism used in the step (3) fermentation of the tobacco liquid is the Lactobacillus acidophilus activating solution, and the The preparation method of the Lactobacillus acidophilus activating solution was the same as in Example 3, and the mass ratio of the Lactobacillus acidophilus activating solution to the tobacco liquid was 5:100.
  • the prepared recombinant tobacco sheet shreds were also processed into cigarettes, and the aroma, sweetness and softness were tested in the same manner as in Example 1, and the scores are shown in Table 1.
  • the preparation process of the recombinant tobacco sheet of Comparative Example 2 was substantially the same as that of the recombinant tobacco sheet of Example 3, except that the microorganism used in the step (3) fermentation of the tobacco liquid was Saccharomyces cerevisiae activation liquid, and the Saccharomyces cerevisiae was activated.
  • the liquid was prepared in the same manner as in Example 3, and the mass ratio of the Saccharomyces cerevisiae activation liquid to the tobacco liquid was 5:100.
  • the prepared recombinant tobacco sheet shreds were also processed into cigarettes, and the test scores of the aroma, sweetness and softness in the same manner as in Example 1 are shown in Table 1.
  • the preparation process of the recombinant tobacco sheet of Comparative Example 3 was substantially the same as that of the recombinant tobacco sheet of Example 3, except that the microorganism used in the step (3) fermentation of the tobacco liquid was Bacillus subtilis activating liquid, Bacillus subtilis.
  • the preparation method of the bacillus activating solution was the same as in Example 3, and the mass ratio of the Bacillus subtilis activating solution to the tobacco liquid was 5:100.
  • the prepared recombinant tobacco sheet shreds were also processed into cigarettes, and the test scores of the aroma, sweetness and softness in the same manner as in Example 1 are shown in Table 1.
  • the preparation process of the recombinant tobacco sheet of Comparative Example 4 was substantially the same as that of the recombinant tobacco sheet of Example 3, except that the microorganism used in the step (3) fermentation of the tobacco liquid was Saccharomyces cerevisiae activation liquid and Bacillus subtilis. A mixture of activating fluids.
  • the preparation method of the Saccharomyces cerevisiae activating liquid and the Bacillus subtilis activating solution is the same as that of the third embodiment, and the brewer's yeast and the herbaceous buds are in a unit volume.
  • the S. cerevisiae activation solution and the Bacillus subtilis activating solution were mixed at a ratio of the ratio of the number of the bacillus.
  • the mass ratio of the mixture of the yeast activating solution and the Bacillus subtilis activating solution to the tobacco liquid was 5:100.
  • the prepared recombinant tobacco sheet shreds were also processed into cigarettes, and the test scores of the aroma, sweetness and softness in the same manner as in Example 1 are shown in Table 1.
  • the preparation process of the recombinant tobacco sheet of Comparative Example 5 was substantially the same as that of the recombinant tobacco sheet of Example 3, except that the microorganism used in the step (3) fermentation of the tobacco liquid was Lactobacillus acidophilus active liquid and dry grass.
  • a mixture of Bacillus activation fluids The preparation method of the Lactobacillus acidophilus activating solution and the Bacillus subtilis activating solution is the same as that of the third embodiment, and the Lactobacillus acidophilus activating solution and the ratio of the number of Lactobacillus acidophilus and Bacillus subtilis per unit volume are 1:0.5.
  • Bacillus subtilis activating solution is mixed. The mass ratio of the mixture of the Lactobacillus acidophilus activating solution and the Bacillus subtilis activating solution to the tobacco liquid was 5:100.
  • the prepared recombinant tobacco sheet shreds were also processed into cigarettes, and the test scores of the aroma, sweetness and softness in the same manner as in Example 1 are shown in Table 1.
  • the preparation process of the recombinant tobacco sheet of Comparative Example 6 was substantially the same as that of the recombinant tobacco sheet of Example 3, except that: Comparative Example 6 Step (3)
  • the microorganism used for fermenting the tobacco liquid was Lactobacillus acidophilus activation liquid and wine making.
  • a mixture of yeast activating fluids The Lactobacillus acidophilus activating solution and the Saccharomyces cerevisiae activating solution are prepared in the same manner as in Example 3, and the Lactobacillus acidophilus activating solution and the Saccharomyces cerevisiae are ratios in a ratio of 1:1 by the ratio of Lactobacillus acidophilus to Saccharomyces cerevisiae per unit volume.
  • the activation solution is mixed.
  • the mass ratio of the mixture of the Lactobacillus acidophilus activating solution and the yeast activating solution to the tobacco liquid was 5:100.
  • the prepared recombinant tobacco sheet shreds were also processed into cigarettes, and the test scores of the aroma, sweetness and softness in the same manner as in Example 1 are shown in Table 1.
  • Example 3 The same tobacco waste of Example 3 was directly processed to form a cigarette, and the test scores of the aroma, sweetness and softness in the same manner as in Example 1 are shown in Table 1.
  • test scores for the aroma, sweetness and softness of the same method as in Example 1 were obtained by cutting from a normal tobacco leaf into a cigarette.
  • Table 1 shows the scoring data of the aroma, sweetness and softness of the cigarettes of the recombinant tobacco sheet processed cigarettes of Examples 1 to 5 and Comparative Examples 1 to 8.
  • the overall score is the average of aroma, sweetness and softness.
  • Table 1 Scoring data for aroma, sweetness and softness of cigarettes
  • Example 1 8.5 8.4 9.5 8.8
  • Example 2 8.6 8.8 9.6 9.0
  • Example 3 9.5 9.0 9.8 9.4
  • Example 4 9.1 8.5 8.5 8.7
  • Example 5 8.5 9.2 8.8 8.8 Comparative example 1 1.0 2.0 7.5 3.5 Comparative example 2 6.5 2.5 2.0 3.7 Comparative example 3 1.5 6.4 3.5 3.8 Comparative example 4 6.2 5.1 2.0 4.4 Comparative example 5 1.0 5.0 6.0 4.0 Comparative example 6 5.5 2.0 4.5 4.0 Comparative example 7 0.2 1.0 0.3 0.5 Comparative example 8 9.8 9.6 9.5 9.6
  • the recombinant tobacco sheet processing cigarettes of Examples 1 to 5 have a score of at least 8.5, a sweetness score of at least 8.4, a softness score of at least 8.5, and a comprehensive score of at least 8.7. .
  • the aroma, sweetness and softness scores of the processed tobacco sheet processing cigarettes of Example 3 were 9.5, 9.0 and 9.8, respectively, and the overall score was 9.4, and the comparison ratio was normal.
  • the aroma of cigarettes formed by tobacco processing is basically the same, and even the score of softness is better than the ratio of 8.
  • the aroma, sweetness and softness scores were only 0.2, 1.0 and 0.3, with a composite score of 0.5.
  • the aroma, sweetness, and softness of the processed tobacco sheet processing of Examples 1 to 5 were apparently due to Comparative Example 7.
  • Example 3 The only difference from Example 3 was that Comparative Example 4 in which Lactobacillus acidophilus was not added, the scores of aroma, sweetness and softness were 6.2, 5.1 and 2.0, respectively.
  • Example 3 The only difference from Example 3 was that Comparative Example 5 without the addition of Saccharomyces cerevisiae, the scores of aroma, sweetness and softness were 1.0, 5.0 and 6.0, respectively.
  • Example 3 The only difference from Example 3 was that Comparative Example 6 was not added with Bacillus subtilis, and the scores of aroma, sweetness, and softness were 5.5, 2.0, and 4.5, respectively.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

一种重组烟草薄片及其制备方法，将烟草废料与溶剂按质量比为1∶6～10混合，得到烟草液。向烟草液中加入复合微生物制剂，在30℃～37℃条件下发酵24h～48h，固液分离后获得发酵液及固体物；其中，复合微生物制剂中含有嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌，单位体积内嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌的数量比为1∶0.4～1.2∶0.3～0.6。将固体物加工形成烟草薄片；以及使用发酵液润湿烟草薄片，得到重组烟草薄片。

Description

重组烟草薄片及其制备方法 技术领域
本发明涉及烟草制品领域，特别涉及一种重组烟草薄片及其制备方法。
背景技术
烟草属于一种种植广泛的经济作物，在烟草的采摘或加工过程中产生的烟草废料，如烟梗，烟叶碎片或烟末等，直接废弃会造成很多损失。为了进一步加工再次利用烟草废料，重组烟草薄片技术得了很广泛的发展。但是重组烟草薄片在卷烟中的应用范围却很少，主要原因是通过烟草废料加工后的重组烟草薄片缺少很多烟草香气物质且具有较强的刺激性。
综上，传统的重组烟草薄片香气、甜感和柔和性较差。
发明内容
基于此，有必要提供一种兼具较好的香气、甜感和柔和性的重组烟草薄片及其制备方法。
一种重组烟草薄片的制备方法，包括如下步骤：
将烟草废料与溶剂按质量比为1∶6～10混合，得到烟草液；
向所述烟草液中加入复合微生物制剂，在30℃～37℃条件下发酵24h～48h，固液分离后获得发酵液及固体物；其中，所述复合微生物制剂中含有嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌，单位体积内所述嗜酸乳杆菌、所述酿酒酵母和所述枯草芽孢杆菌的数量比为1∶0.4～1.2∶0.3～0.6；
将所述固体物加工形成烟草薄片；以及
使用所述发酵液润湿所述烟草薄片，得到所述重组烟草薄片。
一种重组烟草薄片，通过上述重组烟草薄片的制备方法制备得到。
上述重组烟草薄片的制备方法，采用含有嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌的复合微生物制剂对烟草废料进行发酵，获得发酵液及固体物。发明人在复合微生物的选择、复合微生物配比以及发酵条件上进行了大量的试验。意外的发现嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌形成的复合微生物制剂在适宜的条件下对烟草液发酵一段时间后，复合微生物能够分解烟草废料上的一些纤维素、蛋白质、多糖、脂类等大分子物质，蛋白质含量降低，pH值下降，改善烟草废料发酵后形成固体物的品质。同时发酵过程中还产生乳酸、乙酸以及醇类等香气成分溶解在发酵液中，提高发酵液的烟味。之后将固体物加工形成烟草薄片，然后将发酵液加在烟草薄片上得到的重组烟草薄片。该重组烟草薄片加工形成的卷烟在香气、甜感和柔和性方面得到有效的改善。
附图说明
图1为一实施方式的重组烟草薄片的制备方法的流程图。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂，下面结合具体实施例对本发明的具体实施方式做详细的说明。在下面的描述中阐述了很多具体细节以便于充分理解本发明。但是本发明能够以很多不同于在此描述的其它方式来实施，本领域技术人员可以在不违背本发明内涵的情况下做类似改进，因此本发明不受下面公开的具体实施的限制。
如图1所示，一实施方式的重组烟草薄片的制备方法，包括如下步骤S110～S140。
步骤S110、将烟草废料与溶剂按质量比为1∶6～10混合，得到烟草液。
烟草废料一般是在采摘或加工过程中产生的，如烟梗，烟叶碎片或烟末等。
具体地，烟草废料选自烟梗、烟叶碎片和烟末中的至少一种。
在一个实施方式中，烟草废料为单独地烟梗、烟叶碎片或烟末。
在另一个实施方式中，烟草废料为烟梗、烟叶碎片和烟末任意两种或三种的组合。
一般烟草废料较难应用到卷烟产品中，主要原因是通过烟草废料缺少很多烟草香气物质且具有较强的刺激性。本实施方式通过采用复合微生物制剂对烟草废料加工发酵，能够改善烟草废料制成的卷烟的口感，实现废物利用。
在一个实施方式中，将烟草废料与溶剂按质量比为1∶6～10进行混合的步骤中，混合的操作为在温度为50℃～70℃条件下搅拌处理1h～2h。在温度为50℃～70℃较高温度的条件下搅拌处理，加速烟草废料的分解，促进烟草成分释放到烟草液中。
具体地，搅拌处理的搅拌速度为150rpm/min～250rpm/min。例如160rpm/min、200rpm/min、220rpm/min或230rpm/min等等。通过搅拌一方面可以将烟草废料打碎，另一方面可以加速烟草成分释放到烟草液中。
具体地，与烟草废料混合的溶剂为水，溶剂的用量为烟草废料质量的6倍～10倍。
步骤S120、向S110中得到的烟草液中加入复合微生物制剂，在30℃～37℃条件下发酵24h～48h，固液分离后获得发酵液及固体物；其中，复合微生物制剂中含有嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌，单位体积内嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌的数量比为1∶0.4～1.2∶0.3～0.6。
利用复合微生物制剂处理烟草不仅减少有害成化学物质(如丙烯酰胺、亚硝胺、硝酸盐等)的影响还可以降低烟草废料中的多糖、蛋白质、氨基酸或脂类等。另外复合微生物制剂中的嗜酸乳杆菌、酿酒酵母以及枯草芽孢杆菌在发酵过程中产生多种烟草风味物质(如乙偶姻、香兰素、苯乙醇)等。不同微生物代谢方式不同，产生的代谢产物不同。复合微生物制剂内各类菌的配比将影响最终制得重组烟草薄片香气、甜感和柔和性的整体评价。例如嗜酸乳杆菌浓度太低，产生的酸性物质较少，对烟草废料的柔和性改善较小， 起不到改善刺激性、提高柔和性的效果。若如嗜酸乳杆菌浓度太高，会产生过多的乳酸和其它副产物，导致发酵液的pH值过低。又例如酿酒酵母浓度太低，分解产生的醇类的浓度太低，产生的香兰素较少，对烟草废料的香气改善较小，起不到提高香气的效果。若如酿酒酵母浓度太高，会产生过多的酸性物质，造成烟草废料过度发酵，产生酸味。再例如枯草芽孢杆菌浓度太低，对烟草废料的甜感性改善较小，起不到提高甜感的效果。若如枯草芽孢杆菌浓度太高，会产生过多的副产物。复合微生物制剂中单位体积内嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌的数量比为1∶0.4～1.2∶0.3～0.6，各种微生物的比例合适，协调产生兼具较好的香气、甜感和柔和性的重组烟草薄片。
在一个实施方式中，先将嗜酸乳杆菌、酿酒酵母以及枯草芽孢杆菌活化，有利于提高发酵效率。
具体地，制备复合微生物制剂通过以下制备方法获得：将嗜酸乳杆菌接种到含有质量分数为5％～15％的糖类化合物的培养基中，在30℃～37℃条件下培养24h～36h，得到嗜酸乳杆菌活化液。将酿酒酵母接种到含有质量分数为5％～15％的糖类化合物的培养基中，在30℃～40℃条件下培养12h～24h，得到酿酒酵母活化液。将枯草芽孢杆菌接种到含有质量分数为5％～15％的糖类化合物的培养基中，在30℃～37℃条件下培养24h～36h，得到枯草芽孢杆菌活化液。以及按单位体积内嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌在复合微生物制剂中的数量比为1∶0.4～1.2∶0.3～0.6的比例将嗜酸乳杆菌活化液、酿酒酵母活化液以及枯草芽孢杆菌活化液混合，得到复合微生物制剂。
具体地，经过活化后，嗜酸乳杆菌活化液、酿酒酵母活化液以及枯草芽孢杆菌活化液的体积比约为嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌的数量比。
具体地，将糖类化合物溶解在水中，得到含有质量分数为5％～15％的糖类化合物的培养基，其中糖类化合物在培养基中的质量分数例如8％、10％、12％等。糖类化合物有利于微生物的活化，形成微生物活性好的复合微生物制剂。
具体地，糖类化合物可以为红糖或白糖等。
在本实施方式中，糖类化合物为红糖，红糖的主要成分为蔗糖，此外，红糖中还含有维生素以及一些微量元素，有利于微生物的活化，且价格相对低廉。
具体地，嗜酸乳杆菌、酿酒酵母以及枯草芽孢杆菌培养一定时间后，嗜酸乳杆菌活化液中的嗜酸乳杆菌处于对数生长期或稳定生长期。酿酒酵母活化液中的酿酒酵母处于对数生长期或稳定生长期。枯草芽孢杆菌活化液中的枯草芽孢杆菌处于对数生长期或稳定生长期。嗜酸乳杆菌、酿酒酵母以及枯草芽孢杆菌活性较好，有利于快速发酵烟草废料。
具体地，将枯草芽孢杆菌接种到培养基中后，在一定的搅拌速率下培养，搅拌速度为100rpm/min～200rpm/min，以促进枯草芽孢杆菌的生长，得到枯草芽孢杆菌活化液。
在一个实施方式中，复合微生物制剂中的嗜酸乳杆菌、酿酒酵母以及枯草芽孢杆菌均处于稳定期。
在一个实施方式中，嗜酸乳杆菌活化液中嗜酸乳杆菌的浓度约为1×107个/mL～1×108个/mL。酿酒酵母活化液中的酿酒酵母的浓度约为1×107个/mL～1×108个/mL。枯草芽孢杆菌活化液中的枯草芽孢杆菌的浓度约为1×107个/mL～1×108个/mL。
具体地，复合微生物制剂与烟草液的质量比为4～6∶100，比例合适，适宜复合微生物生长。
具体地，在烟草液中加入复合微生物制剂并在30℃～37℃条件下发酵24h～48h后，将发酵产物通过孔径为0.5微米～5微米的滤网，分离分别获得发酵液和固体物。滤网例如为纱布等。
步骤S130、将S120中得到的固体物加工形成烟草薄片。
具体地，将分离的固体物烘干，压制形成烟草薄片，以备制成卷烟。
具体地，可以根据需要将压制形成的烟草薄片切割成各种尺寸。
步骤S140、使用S120中得到的发酵液润湿S130中得到的烟草薄片，得到重组烟草薄片。
在一个实施方式中，使用发酵液润湿烟草薄片的步骤之前，还包括对发酵液浓缩的步骤：将发酵液在真空条件下浓缩，浓缩的温度为50℃～70℃，浓缩之前发酵液的体积为浓缩之后的发酵液体积的3倍～5倍。浓缩后的发酵液浓度更高，加在烟草薄片上后得到的烟草薄片香气更浓。
具体地，使用发酵液润湿烟草薄片的步骤具体为：通过涂覆、喷洒或浸置的方式将发酵液加在烟草薄片上，发酵液足以使烟草薄片湿润。
发明人在复合微生物的选择、复合微生物配比以及发酵条件上进行了大量的试验。意外的发现嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌形成的复合微生物制剂在适宜的条件下对烟草液发酵一段时间后，复合微生物能够分解烟草废料上的一些纤维素、蛋白质、多糖、脂类等大分子物质，蛋白质含量降低，pH值下降，改善烟草废料发酵后形成固体物的品质。同时发酵过程中还产生乳酸、乙酸以及醇类等香气成分溶解在发酵液中。将发酵液加在固体物形成的烟草薄片上得到的重组烟草薄片，该重组烟草薄片加工形成的卷烟在香气、甜感和柔和性方面得到有效的改善。
且上述重组烟草薄片的制备方法操作简单，易于工业化生产，能够有效拓展的烟草废料应用范围，实现高效的废物利用。同时，上述重组烟草薄片的制备方法在制备过程中没有使用任何人工合成的添加剂，适用更加的安全。
一实施方式的重组烟草薄片，由上述重组烟草薄片的制备方法制备得到，该重组烟草薄片兼具较好的香气、甜感和柔和性。
实验结果表明，上述重组烟草薄片加工成的卷烟，烟气的吃味感更好更细腻，烟气刺激性降低，口腔残留降低，杂气降低，香气增加。
以下为实施例部分(以下实施例如无特殊说明，则不含有除不可避免的杂质以外的其他未明确指出的组分。)
实施例1
本实施例的重组烟草薄片的制备过程如下：
(1)制备复合微生物制剂
培养基制备：取红糖10g，加入100g水中，混均后，100℃下灭菌30min， 得到培养基，培养基均分为三份。
制备嗜酸乳杆菌活化液：将嗜酸乳杆菌接种到其中一份上述培养基中，在37℃下培养24h。
制备酿酒酵母活化液：将酿酒酵母菌接种到其中一份上述培养基中，在30℃下培养24h。
制备枯草芽孢杆菌活化液：将枯草芽孢杆菌接种到其中一份上述培养基中，在37℃，121rpm/min条件下培养24h。
按单位体积内嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌的的数量比为1∶0.6∶0.3的比例将嗜酸乳杆菌活化液、酿酒酵母活化液以及枯草芽孢杆菌活化液混合，得到复合微生物制剂。
(2)制备烟草液
烟草废料预处理：含烟叶碎片、烟梗和烟末的烟草加工废料与水按质量比1∶8，水温度为60℃，放置1.5h，200rpm/min搅拌，即得烟草液。
(3)发酵烟草液
按质量比为5∶100的比例将复合微生物制剂加入烟草液中，37℃发酵24h。将发酵后的烟草液用一层纱布过滤，收集发酵液和固体物。发酵液在真空条件下浓缩3倍，浓缩温度为50℃。
将固体物烘干后压制形成烟草薄片，然后将发酵液涂覆在烟草薄片上，涂覆时，发酵液足以使烟草薄片湿润，得到重组烟草薄片。
蛋白质含量测试：用考马斯亮蓝染色的方法测试烟草液和发酵后获得的发酵液中的蛋白质含量，发酵后发酵液的蛋白质含量降低7.16％，说明复合微生物能够有效的降低烟草废料中的蛋白质含量。
pH值测试：用pH计分别测试烟草液和发酵后获得的发酵液的pH值，烟草液的pH值为6.32，而发酵液的pH值为4.63，说明复合微生物能够有效的降低烟草废料的pH值。
将制备的重组烟草薄片切丝加工成卷烟，进行香气、甜感和柔和性的测试。
香气测试：邀请20位具有抽烟习惯的男士(年龄21～35岁之间)，吸10根该卷烟，每只烟的间隔至少1h。评吸过程中通过嗅觉和味觉感觉烟味香气令人愉悦气息的优劣程度，烟味香气纯正满分为10分，烟味香气一般为5分，完全无烟味香气为0分。对20人的分数进行统计，计算平均值，记入表1。
甜感测试：邀请20位具有抽烟习惯的男士(年龄21～35岁之间)，吸10根该卷烟，每只烟的间隔至少1h。评吸过程中通过嗅觉和味觉感觉烟味甜感的优劣程度，烟味甜感舒适满分为10分，烟味甜感一般为5分，味道酸涩完全无甜感为0分。对20人的分数进行统计，计算平均值，记入表1。
柔和性测试：邀请20位具有抽烟习惯的男士(年龄21～35岁之间)，吸10根该卷烟，每只烟的间隔至少1h。评吸过程中通过嗅觉和味觉感觉烟味柔和性的优劣程度，烟味柔和性舒适满分为10分，烟味柔和性一般为5分，味道辛辣非常刺激为0分。对20人的分数进行统计，计算平均值，记入表1。
实施例2
本实施例的重组烟草薄片的制备过程如下：
(1)制备复合微生物制剂
培养基制备：取红糖10g，加入100g水中，混均后，100℃下灭菌30min，得到培养基，培养基均分为三份。
制备嗜酸乳杆菌活化液：将嗜酸乳杆菌接种到其中一份上述培养基中，在30℃下培养36h。
制备酿酒酵母活化液：将酿酒酵母菌接种到其中一份上述培养基中，在40℃下培养12h。
制备枯草芽孢杆菌活化液：将枯草芽孢杆菌接种到其中一份上述培养基中，在30℃，121rpm/min条件下培养36h。
按单位体积内嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌的数量比为1∶0.8∶0.4的比例将嗜酸乳杆菌活化液、酿酒酵母活化液以及枯草芽孢杆菌活化液混合，得到复合微生物制剂。
(2)制备烟草液
烟草废料预处理：含烟叶碎片、烟梗和烟末的烟草加工废料与水按质量比1∶10，水温度为70℃，放置1h，150rpm/min搅拌，即得烟草液。
(3)发酵烟草液
按质量比为4∶100的比例将复合微生物制剂加入烟草液中，30℃发酵48h。将发酵后的烟草液用一层纱布过滤，收集发酵液和固体物。发酵液在真空条件下浓缩5倍，浓缩温度为70℃。
将固体物烘干后压制形成烟草薄片，然后将发酵液涂覆在烟草薄片上，涂覆时，发酵液足以使烟草薄片湿润，得到重组烟草薄片。
蛋白质含量测试：用考马斯亮蓝染色的方法测试烟草液和发酵后获得的发酵液中的蛋白质含量，发酵后发酵液的蛋白质含量降低8.16％，说明复合微生物能够有效的降低烟草废料中的蛋白质含量。
pH值测试：用pH计分别测试烟草液和发酵后获得的发酵液的pH值，烟草液的pH值为6.32，而发酵液的pH值为4.33，说明复合微生物能够有效的降低烟草废料的pH值。
将制备的重组烟草薄片切丝加工成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试，评分见表1。
实施例3
本实施例的重组烟草薄片的制备过程如下：
(1)制备复合微生物制剂
培养基制备：取红糖10g，加入100g水中，混均后，100℃下灭菌30min，得到培养基，培养基均分为三份。
制备嗜酸乳杆菌活化液：将嗜酸乳杆菌接种到其中一份上述培养基中，在35℃下培养30h。
制备酿酒酵母活化液：将酿酒酵母菌接种到其中一份上述培养基中，在37℃下培养20h。
制备枯草芽孢杆菌活化液：将枯草芽孢杆菌接种到其中一份上述培养基中，在35℃，121rpm/min条件下培养30h。
按单位体积内嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌的数量比为1∶1.0∶0.5的比例将嗜酸乳杆菌活化液、酿酒酵母活化液以及枯草芽孢杆菌活化液混合，得到复合微生物制剂。
(2)制备烟草液
烟草废料预处理：含烟叶碎片、烟梗和烟末的烟草加工废料与水按质量比1∶8，水温度为60℃，放置1.5h，200rpm/min搅拌，即得烟草液。
(3)发酵烟草液
按质量比为5∶100的比例将复合微生物制剂加入烟草液中，35℃发酵36h。将发酵后的烟草液用一层纱布过滤，收集发酵液和固体物。发酵液在真空条件下浓缩4倍，浓缩温度为60℃。
将固体物烘干后压制形成烟草薄片，然后将发酵液涂覆在烟草薄片上，涂覆时，发酵液足以使烟草薄片湿润，得到重组烟草薄片。
蛋白质含量测试：用考马斯亮蓝染色的方法测试烟草液和发酵后获得的发酵液中的蛋白质含量，发酵后发酵液的蛋白质含量降低10.36％，说明复合微生物能够有效的降低烟草废料中的蛋白质含量。
pH值测试：用pH计分别测试烟草液和发酵后获得的发酵液的pH值，烟草液的pH值为6.32，而发酵液的pH值为4.13，说明复合微生物能够有效的降低烟草废料的pH值。
将制备的重组烟草薄片切丝加工成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试，评分见表1。
实施例4
本实施例的重组烟草薄片的制备过程如下：
(1)制备复合微生物制剂
培养基制备：取红糖10g，加入100g水中，混均后，100℃下灭菌30min，得到培养基，培养基均分为三份。
制备嗜酸乳杆菌活化液：将嗜酸乳杆菌接种到其中一份上述培养基中，在37℃下培养28h。
制备酿酒酵母活化液：将酿酒酵母菌接种到其中一份上述培养基中，在37℃下培养12h。
制备枯草芽孢杆菌活化液：将枯草芽孢杆菌接种到其中一份上述培养基中，在30℃，121rpm/min条件下培养36h。
按单位体积内嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌的数量比为1∶1.2∶0.6的比例将嗜酸乳杆菌活化液、酿酒酵母活化液以及枯草芽孢杆菌活化液混合，得到复合微生物制剂。
(2)制备烟草液
烟草废料预处理：含烟叶碎片、烟梗和烟末的烟草加工废料与水按质量比1∶8，水温度为60℃，放置1.5h，200rpm/min搅拌，即得烟草液。
(3)发酵烟草液
按质量比为6∶100的比例将复合微生物制剂加入烟草液中，35℃发酵36h。将发酵后的烟草液用一层纱布过滤，收集发酵液和固体物。发酵液在真空条件下浓缩3倍，浓缩温度为50℃。
将固体物烘干后压制形成烟草薄片，然后将发酵液涂覆在烟草薄片上，涂覆时，发酵液足以使烟草薄片湿润，得到重组烟草薄片。
蛋白质含量测试：用考马斯亮蓝染色的方法测试烟草液和发酵后获得的发酵液中的蛋白质含量，发酵后发酵液的蛋白质含量降低16.36％，说明复合微生物能够有效的降低烟草废料中的蛋白质含量。
pH值测试：用pH计分别测试烟草液和发酵后获得的发酵液的pH值，烟草液的pH值为6.32，而发酵液的pH值为4.10，说明复合微生物能够有效的降低烟草废料的pH值。
将制备的重组烟草薄片切丝加工成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试，评分见表1。
实施例5
本实施例的重组烟草薄片的制备过程如下：
(1)制备复合微生物制剂
培养基制备：取红糖10g，加入100g水中，混均后，100℃下灭菌30min，得到培养基，培养基均分为三份。
制备嗜酸乳杆菌活化液：将嗜酸乳杆菌接种到其中一份上述培养基中，在37℃下培养24h。
制备酿酒酵母活化液：将酿酒酵母菌接种到其中一份上述培养基中，在37℃下培养24h。
制备枯草芽孢杆菌活化液：将枯草芽孢杆菌接种到其中一份上述培养基中，在30℃，121rpm/min条件下培养28h。
按单位体积内嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌的数量比为1∶0.4∶0.3的比例将嗜酸乳杆菌活化液、酿酒酵母活化液以及枯草芽孢杆菌活化液混合，得到复合微生物制剂。
(2)制备烟草液
烟草废料预处理：含烟叶碎片、烟梗和烟末的烟草加工废料与水按质量比1∶8，水温度为60℃，放置1.5h，200rpm/min搅拌，即得烟草液。
(3)发酵烟草液
按质量比为5∶100的比例将复合微生物制剂加入烟草液中，35℃发酵36h。将发酵后的烟草液用一层纱布过滤，收集发酵液和固体物。发酵液在真空条件下浓缩3倍，浓缩温度为50℃。
将固体物烘干后压制形成烟草薄片，然后将发酵液涂覆在烟草薄片上，涂覆时，发酵液足以使烟草薄片湿润，得到重组烟草薄片。
蛋白质含量测试：用考马斯亮蓝染色的方法测试烟草液和发酵后获得的发酵液中的蛋白质含量，发酵后发酵液的蛋白质含量降低6.53％，说明复合微生物能够有效的降低烟草废料中的蛋白质含量。
pH值测试：用pH计分别测试烟草液和发酵后获得的发酵液的pH值，烟草液的pH值为6.32，而发酵液的pH值为4.50，说明复合微生物能够有效的降低烟草废料的pH值。
将制备的重组烟草薄片切丝加工成卷烟，采用实施例1相同的方法进行 香气、甜感和柔和性的测试，评分见表1。
对比例1
对比例1的重组烟草薄片的制备过程与实施例3的重组烟草薄片的制备过程大致相同，区别仅在于：对比例1步骤(3)发酵烟草液所用的微生物为嗜酸乳杆菌活化液，嗜酸乳杆菌活化液的制备方法与实施例3相同，嗜酸乳杆菌活化液与烟草液的质量比为5∶100。
将制备的重组烟草薄片切丝同样加工成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试，评分见表1。
对比例2
对比例2的重组烟草薄片的制备过程与实施例3的重组烟草薄片的制备过程大致相同，区别仅在于：对比例2步骤(3)发酵烟草液所用的微生物为酿酒酵母活化液，酿酒酵母活化液的制备方法与实施例3相同，酿酒酵母活化液与烟草液的质量比为5∶100。
将制备的重组烟草薄片切丝同样加工成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试评分见表1。
对比例3
对比例3的重组烟草薄片的制备过程与实施例3的重组烟草薄片的制备过程大致相同，区别仅在于：对比例3步骤(3)发酵烟草液所用的微生物为枯草芽孢杆菌活化液，枯草芽孢杆菌活化液的制备方法与实施例3相同，枯草芽孢杆菌活化液与烟草液的质量比为5∶100。
将制备的重组烟草薄片切丝同样加工成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试评分见表1。
对比例4
对比例4的重组烟草薄片的制备过程与实施例3的重组烟草薄片的制备过程大致相同，区别仅在于：对比例4步骤(3)发酵烟草液所用的微生物为酿酒酵母活化液和枯草芽孢杆菌活化液的混合液。酿酒酵母活化液、枯草芽孢杆菌活化液的制备方法与实施例3相同，按单位体积内酿酒酵母和枯草芽 孢杆菌的数量比为1∶05的比例将酿酒酵母活化液和枯草芽孢杆菌活化液混合。酵母活化液和枯草芽孢杆菌活化液的混合液与烟草液的质量比为5∶100。
将制备的重组烟草薄片切丝同样加工成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试评分见表1。
对比例5
对比例5的重组烟草薄片的制备过程与实施例3的重组烟草薄片的制备过程大致相同，区别仅在于：对比例5步骤(3)发酵烟草液所用的微生物为嗜酸乳杆菌活化液和枯草芽孢杆菌活化液的混合液。嗜酸乳杆菌活化液、枯草芽孢杆菌活化液的制备方法与实施例3相同，按单位体积内嗜酸乳杆菌和枯草芽孢杆菌的数量比为1∶0.5的比例将嗜酸乳杆菌活化液和枯草芽孢杆菌活化液混合。嗜酸乳杆菌活化液和枯草芽孢杆菌活化液的混合液与烟草液的质量比为5∶100。
将制备的重组烟草薄片切丝同样加工成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试评分见表1。
对比例6
对比例6的重组烟草薄片的制备过程与实施例3的重组烟草薄片的制备过程大致相同，区别仅在于：对比例6步骤(3)发酵烟草液所用的微生物为嗜酸乳杆菌活化液和酿酒酵母活化液的混合液。嗜酸乳杆菌活化液、酿酒酵母活化液的制备方法与实施例3相同，按单位体积内嗜酸乳杆菌和酿酒酵母的数量比为1∶1的比例将嗜酸乳杆菌活化液和酿酒酵母活化液混合。嗜酸乳杆菌活化液和酵母活化液的混合液与烟草液的质量比为5∶100。
将制备的重组烟草薄片切丝同样加工成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试评分见表1。
对比例7
取实施例3相同的烟草废料直接加工形成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试评分见表1。
对比例8
取市售的由正常烟叶切丝加工成卷烟，采用实施例1相同的方法进行香气、甜感和柔和性的测试评分见表1。
表1表示的是实施例1～5重组烟草薄片加工卷烟以及对比例1～8的制成的卷烟香气、甜感和柔和性的评分数据。综合评分为香气、甜感和柔和性的平均值。
表1：卷烟的香气、甜感和柔和性的评分数据
  香气(分) 甜感(分) 柔和性(分) 综合评分(分)
实施例1 8.5 8.4 9.5 8.8
实施例2 8.6 8.8 9.6 9.0
实施例3 9.5 9.0 9.8 9.4
实施例4 9.1 8.5 8.5 8.7
实施例5 8.5 9.2 8.8 8.8
对比例1 1.0 2.0 7.5 3.5
对比例2 6.5 2.5 2.0 3.7
对比例3 1.5 6.4 3.5 3.8
对比例4 6.2 5.1 2.0 4.4
对比例5 1.0 5.0 6.0 4.0
对比例6 5.5 2.0 4.5 4.0
对比例7 0.2 1.0 0.3 0.5
对比例8 9.8 9.6 9.5 9.6
从表1中可以看出，实施例1～实施例5的重组烟草薄片加工卷烟香气评分至少为8.5分，甜感评分至少为8.4分，柔和性评分至少为8.5分，综合评分至少为8.7分。且实施例3的重组烟草薄片加工卷烟香气、甜感和柔和性评分分别为9.5分、9.0分和9.8分，综合评分为9.4分，与对比例8由正常 烟叶加工形成的卷烟香气基本相当，甚至柔和性的评分比对比例8还要好。而对比例7未经处理的烟草废料加工从的卷烟，香气、甜感和柔和性评分仅为0.2分、1.0分和0.3分，综合评分为0.5分。实施例1～实施例5的重组烟草薄片加工卷烟香气、甜感、柔和性明显由于对比例7。
此外，仅添加嗜酸乳杆菌对烟草液发酵的对比例1，柔和性评分为7.5分，高于没有添加嗜酸乳杆菌的对比例2和对比例3，说明添加嗜酸乳杆菌对烟味的柔和性具有一定的改善作用。
仅添加酿酒酵母对烟草液发酵的对比例2，香气评分为6.5分，高于没有添加酿酒酵母的对比例1和对比例3，说明添加酿酒酵母对烟味的香气具有一定的改善作用。
仅添加枯草芽孢杆菌对烟草液发酵的对比例3，甜感评分为6.4分，高于没有添加枯草芽孢杆菌的对比例1和对比例2，说明添加枯草芽孢杆菌对烟味的甜感具有一定的改善作用。
而与实施例3的区别仅在于没有添加嗜酸乳杆菌的对比例4，香气、甜感和柔和性的评分分别为6.2分、5.1分和2.0分。
与实施例3的区别仅在于没有添加酿酒酵母的对比例5，香气、甜感和柔和性的评分分别为1.0分，5.0分和6.0分。
与实施例3的区别仅在于没有添加枯草芽孢杆菌的对比例6，香气、甜感和柔和性的评分分别为5.5分，2.0分和4.5分。
对比例4～对比例6的香气、甜感和柔和性评分均没评分均低于实施例3，这说明嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌按一定的比例复配，能够提高单独使用嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌对香气、甜感和柔和性改善效果，或任意两种组合使用的嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌对香气、甜感和柔和性改善效果，获得了1+1＞2的效果。
以上所述实施例仅表达了本发明的一种或几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做 出若干变形和改进，这些都属于本发明的保护范围。因此，本发明专利的保护范围应以所附权利要求为准。

Claims (17)

  1. 一种重组烟草薄片的制备方法，包括：
    将烟草废料与溶剂按质量比为1∶6～10混合，得到烟草液；
    向所述烟草液中加入复合微生物制剂，在30℃～37℃条件下发酵24h～48h，固液分离后获得发酵液及固体物；其中，所述复合微生物制剂中含有嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌，单位体积内所述嗜酸乳杆菌、所述酿酒酵母和所述枯草芽孢杆菌的数量比为1∶0.4～1.2∶0.3～0.6；
    将所述固体物加工形成烟草薄片；以及
    使用所述发酵液润湿所述烟草薄片，得到所述重组烟草薄片。
  2. 根据权利要求1所述的方法，其特征在于，所述复合微生物制剂通过以下制备方法获得：
    将嗜酸乳杆菌接种到含有质量分数为5％～15％的糖类化合物的培养基中，在30℃～37℃条件下培养24h～36h，得到嗜酸乳杆菌活化液；
    将酿酒酵母接种到含有质量分数为5％～15％的糖类化合物的培养基中，在30℃～40℃条件下培养12h～24h，得到酿酒酵母活化液；
    将枯草芽孢杆菌接种到含有质量分数为5％～15％的糖类化合物的培养基中，在30℃～37℃条件下培养24h～36h，得到枯草芽孢杆菌活化液；以及
    将所述嗜酸乳杆菌活化液、所述酿酒酵母活化液以及所述枯草芽孢杆菌活化液混合，得到所述复合微生物制剂。
  3. 根据权利要求2所述的方法，其特征在于，所述嗜酸乳杆菌活化液中的所述嗜酸乳杆菌处于对数生长期或稳定生长期。
  4. 根据权利要求2所述的方法，其特征在于，所述酿酒酵母活化液中的所述酿酒酵母处于对数生长期或稳定生长期。
  5. 根据权利要求2所述的方法，其特征在于，所述枯草芽孢杆菌活化液中的所述枯草芽孢杆菌处于对数生长期或稳定生长期。
  6. 根据权利要求2所述的方法，其特征在于，所述糖类化合物为红糖。
  7. 根据权利要求1所述的方法，其特征在于，所述烟草废料选自烟梗、 烟叶碎片和烟末中的至少一种。
  8. 根据权利要求1所述的方法，其特征在于，所述复合微生物制剂与所述烟草液的质量比为4～6∶100。
  9. 根据权利要求1所述的方法，其特征在于，使用所述发酵液润湿所述烟草薄片的步骤之前，还包括对所述发酵液浓缩的步骤。
  10. 根据权利要求9所述的方法，其特征在于，对所述发酵液浓缩的步骤具体为：将所述发酵液在真空条件下浓缩，所述浓缩的温度为50℃～70℃。
  11. 根据权利要求9所述的方法，其特征在于，浓缩之前所述发酵液的体积为浓缩之后的所述发酵液体积的3倍～5倍。
  12. 根据权利要求1所述的方法，其特征在于，使用所述发酵液润湿所述烟草薄片的步骤具体为：通过涂覆、喷洒或浸置的方式将所述发酵液加在所述烟草薄片上，所述发酵液足以使所述烟草薄片湿润。
  13. 根据权利要求1所述的方法，其特征在于，所述将烟草废料与溶剂按质量比为1∶6～10混合的步骤中，所述混合的操作为在温度为50℃～70℃条件下搅拌处理1h～2h。
  14. 根据权利要求13所述的方法，其特征在于，所述搅拌处理的搅拌速度为150rpm/min～250rpm/min。
  15. 根据权利要求1所述的方法，其特征在于，所述将烟草废料与溶剂按质量比为1∶6～10混合的步骤中，所述溶剂为水。
  16. 根据权利要求1所述的方法，其特征在于，所述固液分离的操作具体为：将发酵后的产物过孔径为0.5微米～5微米的滤网。
  17. 一种重组烟草薄片，通过如权利要求1～16任一项所述的重组烟草薄片的制备方法制备得到。
PCT/CN2017/092465 2017-07-11 2017-07-11 重组烟草薄片及其制备方法 Ceased WO2019010627A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2017/092465 WO2019010627A1 (zh) 2017-07-11 2017-07-11 重组烟草薄片及其制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2017/092465 WO2019010627A1 (zh) 2017-07-11 2017-07-11 重组烟草薄片及其制备方法

Publications (1)

Publication Number Publication Date
WO2019010627A1 true WO2019010627A1 (zh) 2019-01-17

Family

ID=65000979

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2017/092465 Ceased WO2019010627A1 (zh) 2017-07-11 2017-07-11 重组烟草薄片及其制备方法

Country Status (1)

Country Link
WO (1) WO2019010627A1 (zh)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1246307A (zh) * 1998-08-31 2000-03-08 朱大恒 一种加工烟草薄片的方法
CN101416778A (zh) * 2008-11-30 2009-04-29 华南理工大学 一种用于烟草发酵的发酵剂及应用
WO2013155177A1 (en) * 2012-04-11 2013-10-17 R. J. Reynolds Tobacco Company Method for treating plants with probiotics
CN103535849A (zh) * 2012-07-10 2014-01-29 朱大恒 一种烤烟烟叶调制新方法、烟叶产品及用途
CN105011345A (zh) * 2015-06-16 2015-11-04 湖北中烟工业有限责任公司 一种烟草薄片卷烟纸调色剂及烟草薄片卷烟纸调色方法
CN106047481A (zh) * 2016-06-03 2016-10-26 湖北中烟工业有限责任公司 一种低次烟叶发酵提取物的制备方法及其应用
CN106690395A (zh) * 2017-01-12 2017-05-24 河南中烟工业有限责任公司 一种含枯草芽孢杆菌菌株smxp‑58的菌酶混合制剂
CN106755119A (zh) * 2016-12-08 2017-05-31 湖北中烟工业有限责任公司 一种复合微生物发酵提升烟草薄片品质的方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1246307A (zh) * 1998-08-31 2000-03-08 朱大恒 一种加工烟草薄片的方法
CN101416778A (zh) * 2008-11-30 2009-04-29 华南理工大学 一种用于烟草发酵的发酵剂及应用
WO2013155177A1 (en) * 2012-04-11 2013-10-17 R. J. Reynolds Tobacco Company Method for treating plants with probiotics
CN103535849A (zh) * 2012-07-10 2014-01-29 朱大恒 一种烤烟烟叶调制新方法、烟叶产品及用途
CN105011345A (zh) * 2015-06-16 2015-11-04 湖北中烟工业有限责任公司 一种烟草薄片卷烟纸调色剂及烟草薄片卷烟纸调色方法
CN106047481A (zh) * 2016-06-03 2016-10-26 湖北中烟工业有限责任公司 一种低次烟叶发酵提取物的制备方法及其应用
CN106755119A (zh) * 2016-12-08 2017-05-31 湖北中烟工业有限责任公司 一种复合微生物发酵提升烟草薄片品质的方法
CN106690395A (zh) * 2017-01-12 2017-05-24 河南中烟工业有限责任公司 一种含枯草芽孢杆菌菌株smxp‑58的菌酶混合制剂

Similar Documents

Publication Publication Date Title
CN101497844B (zh) 一种采用微生物发酵咖啡制备烟用香料的方法
CN102978127B (zh) 烟叶、可可提取物复合发酵香料的制备方法及其在重组烟叶中的应用
CN109349678B (zh) 一种复合烟叶提取物的制备方法及其应用
CN102719313A (zh) 一种发酵型水果烟用香料的制备方法
CN109156882A (zh) 改进稠浆法加热不燃烧再造烟叶品质的工艺方法及其应用
CN114532580A (zh) 一种雪茄烟叶的制备方法
CN109998153A (zh) 一种利用微生物发酵烟叶制备的电子烟烟液
CN103215132A (zh) 发酵型烟用苹果提取物的制备方法
CN105326086A (zh) 一种应用复合酶制剂增加烟片醇厚度、香甜气的方法
CN102318892A (zh) 一种改善卷烟品质的功能料液及其制备和应用
CN110432533A (zh) 一种利用微波干燥法制备的加热不燃烧卷烟薄片
CN103146478A (zh) 发酵型烟用香蕉提取物的制备方法
CN107361402A (zh) 重组烟草薄片及其制备方法
CN109536393A (zh) 一种马里兰烟叶发酵提取物的制备方法及其应用
CN103224894B (zh) 桑肠杆菌及其生物转化发酵型烟用麸皮浸膏的方法和应用
CN101766327A (zh) 造纸法烟草薄片生产的萃取方法
CN106190558A (zh) 一种烟用发酵型五味子香料的制备方法及其应用
CN115851552B (zh) 棘孢曲霉Aa-1及其在烟叶提质中的应用
CN109090697B (zh) 一种混菌发酵烟草的方法
CN104479877A (zh) 烟用葡萄增香保润剂的制备方法
CN107495462B (zh) 一种提升烟草品质、降低有害物质的方法
CN117821310B (zh) 一株产香贝莱斯芽孢杆菌及其在烟草制品中的应用
CN109619642B (zh) 一种烟草增香用烟草浸膏及其制备方法
CN109393568B (zh) 一种用于加热不燃烧卷烟的白肋烟提取物及其制备方法
CN118661882A (zh) 一种烟梗处理方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 17917519

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205ADATED 05.06.2020)

122 Ep: pct application non-entry in european phase

Ref document number: 17917519

Country of ref document: EP

Kind code of ref document: A1