Perfume additive for tobacco and preparation method thereof

A technology of spices and materials used in tobacco, which is applied in the field of tobacco to achieve the effects of wide sources, obvious effects, and improved aroma and taste quality

Active Publication Date: 2008-05-14
云南瑞升香料技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the currently used Maillard reaction flavors are direct reactants, and the method of using tail

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] ①Choose white wine tail wine (10°~14°, 20°C, V / V).

[0018] ②Materials and dosage (weight unit: kg): 2.5 glucose, 100 liquor tail wine, 1 L-aspartic acid, 0.3 potassium hydroxide, 2.7 water, 2 propylene glycol;

[0019] ③Feed in the reaction kettle according to the formula, stir and heat up until the temperature of the reaction liquid reaches 90-180°C, and reflux for 2.5 hours;

[0020] ④ After the reaction is completed, put the reaction solution in the reaction kettle into a cooling tank to cool to room temperature (20-25°C). After cooling to room temperature, add 0.6-1.2‰ potassium sorbate, stir evenly, and then pack into barrels to obtain the product.

Embodiment 2

[0022] ①For ordinary qualified finished liquor (55°, 20°C, V / V), add water to reduce the temperature to 10°-14° (20°C, V / V), then add 0.03%-0.04% of the total mass of edible acetic acid, stir Evenly prepare the tail wine;

[0023] ②Materials and dosage (weight unit: kg): fructose 2.5, tail wine 100, L-alanine 1, potassium hydroxide 0.3, water 2.7, glycerol 2;

[0024] ③Feed in the reaction kettle according to the formula, stir and heat up until the temperature of the reaction liquid reaches 90-180°C, and reflux for 2.5 hours;

[0025] ④ After the reaction is completed, put the reaction solution in the reaction kettle into a cooling tank to cool to room temperature (20-25°C). After cooling to room temperature, add 0.6-1.2‰ potassium sorbate, stir evenly, and then pack into barrels to obtain the product.

Embodiment 3

[0027] ①For ordinary qualified finished liquor (55°, 20°C, V / V), add water to reduce the temperature to 20°-24° (20°C, V / V), then add 0.03%-0.04% of the total mass of edible acetic acid, stir Evenly prepare the tail wine;

[0028] ②Materials and dosage (weight unit: kg): 5 sucrose, 70 prepared tail wine, 1 L-cystine, 0.4 potassium hydroxide, 3.5 water, 2 sorbitol;

[0029] ③Feed in the reaction kettle according to the formula, stir and heat up until the temperature of the reaction liquid reaches 90-95°C, and reflux for 2.5 hours;

[0030] ④ After the reaction is completed, put the reaction solution in the reaction kettle into a cooling tank to cool to room temperature (20-25°C). After cooling to room temperature, add 0.6-1.2‰ potassium sorbate, stir evenly, and then pack into barrels to obtain the product.

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PUM

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Abstract

The invention provides a method for preparing a spice for tobaccos, wherein 10-24 DEG and 20 DEG white spirit cocktail or concocted cocktail are adopted. The dosage ratio of materials is as follows: sugar: cocktail (white spirit cocktail or concocted cocktail): amino acid: potassium hydroxide: water: propylene glycol or high fructose syrup, is equal to 2.5 to 7.5:51.5 to 100:1:0.3 to 0.6:2.7 to 5.4:2 to 4. Glucose, fructose, sucrose, xylitol, rhamnose are adopted as the sugar. The above materials are put in a reaction vessel to be stirred uniformly and heated to 90 to 95 DEG for being subjected to the reflux reaction for 1 to 5 hours. After the reaction is complete, the reaction liquid in the reaction vessel is cooled in a cooling tank to the room temperature and then is added with potassium sorbate with a concentration between 0.6 thousandth to 1.2 thousandths. After the mixture is stirred uniformly, the spice can be barreled into products. The spice prepared by the above method has the perfumes of coke flavor, fragrance, wine brewing and the like. The spice can be added into tobaccos or sheets for reducing stimulation, improving the aftertaste and increasing sweet taste. Thus, tobaccos taste fragrant and soft.

Description

technical field [0001] The invention relates to the field of tobacco technology, in particular to a characteristic tobacco spice produced by using tail wine as a solvent by using Maillard reaction technology and a preparation method thereof. Background technique [0002] In tobacco products, the aroma and taste of tobacco are very important, and it is the goal pursued by product designers in the tobacco industry to provide consumers with some cigarette products with satisfactory aroma and taste. At present, most of the tobacco flavors added to tobacco in my country are prepared by traditional methods, that is, mixed with natural extract monomers and synthetic monomers. Although the production and operation of the tobacco flavors prepared in this way are simple, there are Disadvantages such as monotonous aroma, insufficient tobacco improvement, easy to be imitated, and ineffective improvement of cigarette smoking quality. [0003] The Maillard reaction flavor provides a new w...

Claims

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Application Information

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IPC IPC(8): A24B15/10A24B15/18
Inventor 刘煜宇王定伟林瑜刘丽芬尹开云孔祥勇刘亚宾郑屹
Owner 云南瑞升香料技术有限公司
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