Study On Preparation Tobacco Flavor Liquor By Microorganism Fermentation

Fragrance of cigarette are very important,The development of unique flavor products has always been a magic weapon used by tobacco companies to improve their competitiveness.Our country and the world are called for reducing the tar and harmful components in cigarette,in response to this idea caused a series of problems,such as the smoke become weak and the fragrance become less,low tar cigarette is difficult to satisfy the physiological and psychological needs of consumers,so it's hard to generalize.The new development strategy is to add flavorings in low tar cigarette to enhance its competitiveness,the optimal choice are naturally and harmless flavoring,compared with chemosynthetic fragrances it can reduce the harm to human health.Naturally and harmless flavorings are made from physical method,microbial fermentation or enzymolysis.Preparation tobacco flavor by microorganisms fermention is a good method as it not restricted by climatic conditions,production cycles are shorter and environmentally friendly.Aromatic microorganisms like ester-producing yeast,Bacillus,Geotrichum candidum,food microorganisms and so on commonly used for ferment natural materials from animals and plants to preparation microorganism tobacco flavor.In this experiment,strains separated from Maotai distillers' grains and Meitan fuzhuan tea are used to fermentated plant material for made tobacco flavor.After a series of experiments like strains combination screening,fermentation medium screening,fermentation condition optimization and optimization of perfume extraction methd,get the following results.(1)Using Saccharomyces cerevisiae and Eurotium cristatum to fermented tea powder,obtained a formula for making tobacco flavor.(2)The formula were contained(part by weight used gram for unit,part by volume used milliliter for unit,the total amount can be adjusted according to this ratio)tea powder 20 partperhundred,glucose 5 partperhundred,water30-40 part by volume,inoculate Saccharomyces cerevisiae(concentration 106-109/ m L)1part by volume and Eurotium cristatum(concentration 103-106/ m L)1part by volume,at 25-29? ferment for 3-5 d.(3)When the flavor added to the substrate of paper-making reconstituted tobacco,the smoke become more pure and mild,the offensive odor reduced and the burning sensation were lower.(4)The aroma constituents of fermentation group like alcohols,esters and hydrocarbon compounds variety are much more abundant than the not fermented contrast.