Method for producing cigarette flavor by maillard reaction with red date extract as raw material

Abstract

The invention discloses a method for producing tobacco perfume by adopting red jujube extract through the Maillard reaction, which relates to a preparation method of tobacco perfume. The preparation method comprises the following steps: (1) preparing the red jujube extract; (2) adding one or a plurality of types of aminophenol or amines in the red jujube extract, adding H2O and solvent which are placed in a reaction kettle to be mixed into a homogeneous reaction system, adjusting the pH value of the reaction system, putting reagent into a return pipe, leading the reagent to perform the Maillard reaction under the conditions of mixing, heating and normal pressure, and obtaining the tobacco perfume by the return reaction. The method enables the perfume material in the red jujube extract to mutually serve the perfume material produced in the Maillard reaction, thereby forming the tobacco perfume with rich and special fragrance and multiple type, having strong fruity coordinating with the smoke gas of a cigarette, increasing the smoke gas concentration, leading the smoke gas to be soft and exquisite, hiding the mixed gas and obviously improving the tobacco quality.

Description

technical field [0001] The invention relates to a method for preparing tobacco flavor, in particular to a method for producing tobacco flavor by Maillard reaction using jujube extract as raw material. Background technique [0002] In the prior art, there are generally two types of tobacco flavors used in cigarettes: one is natural extract flavors, using natural components contained in natural flavors or potentially coordinated with smoke; the other is synthetic flavors, using A synthetic fragrance monomer that coordinates with smoke and has a certain effect on smoke. The flavors for tobacco made by these two types of spices alone or by blending are simple in process, but the effect is not very good due to monotonous aroma and single effect on smoke. The research on tobacco flavors in our country has always been relatively backward, and most of the flavors depend on imports. Therefore, it is necessary to develop tobacco flavors with good effects. Reactive spices (i.e. Maill...

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Problems solved by technology

[0003] Some people in China simply react glucose with amino acids to form Maillard reaction products. This kind of spice has few varieties and single aroma, which has limited improvement on the quality of tobacco smoking.

Chinese patent (CN1162008A) discloses "a method for producing tobacco spices". It uses tobacco materials as raw materials. After the raw materials are crushed, they are steamed and sterilized by adding water, and fermented for 2 hours at 20-70°C. ~3 days, followed by solvent extraction, and then separation and purification to obtain the product. This method is complex, time-consuming, and the source of raw materials is unstable.

Chinese patents (CN1415717A and CN1175623A) disclose "the method for producing spices with tobacco extract as raw material" and "the preparation method and utilization of tobacco reactant spices". Although this method utilizes the Maillard reaction, due to the single type of sugar added, some sugars are very expensive, and the aroma is difficult to achieve a satisfactory effect, and the source of raw materials is also unstable.

U.S. Patent No. 3,920,026 discloses a "tobacco flavor enricher", which uses reducing sugar and amino acids to make tobacco flavors under certain conditions. Similarly, because the variety of sugar is relatively single, some sugars are expensive, and it is difficult to achieve satisfactory results.

[0004] In a word, so far, the methods for preparing tobacco flavors by using Maillard reaction are either complicated in process, high in cost, unstable in source of raw materials, or monotonous in aroma, single in effect, and unsatisfactory in effect.

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