Method for preparing tobacco flavor by Maillard reaction

A Maillard reaction and tobacco flavoring technology, which is applied in the directions of tobacco, application and treatment of tobacco, can solve the problem of tobacco flavor intensity, cigarette flavor orientation degree, and the difficulty of achieving special flavor type tobacco flavors with special flavor or special flavor. problems such as flavor, difficulty in preparing special flavored tobacco flavors, etc., to achieve the effects of low cost, mild reaction conditions and simple equipment

Active Publication Date: 2010-02-03
YINGTAN HUABAO FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this method only uses the basic substance of the reaction—the Maillard reaction product between the sugar substance and the amino acid—as the flavoring for tobacco, and it is difficult to...

Method used

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  • Method for preparing tobacco flavor by Maillard reaction
  • Method for preparing tobacco flavor by Maillard reaction

Examples

Experimental program
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Embodiment 1

[0029] (1) Compound amino acid: Weigh 2 g of leucine, 4.5 g of glutamic acid, 1 g of proline, and 2.5 g of aspartic acid (all four amino acids are food grade), and then stir them evenly in a mixing container.

[0030] (2) Raw material formula, Maillard reaction: Weigh 1.0g of tobacco powder paste (refractive index: 1.5060±0.0080), 3g of tobacco extract “27-3-491-0” (refractive index: 1.5050±0.0080), Liquid glucose 35g (sugar content is 79-83%), propylene glycol 100g, and the compound amino acid obtained in step (1) are added in the conventional small-scale reaction kettle together. The pH was adjusted to 7, the temperature was controlled at 105° C., and the stirring speed was 80 rpm. After reacting for 1 hour, a flue-cured tobacco-flavored or chocolate-flavored flavoring for tobacco is prepared, and the obtained product is a brownish-yellow liquid with a chocolate flavor and a flue-cured tobacco flavor.

[0031] The components of the compounded amino acids and their mass perc...

Embodiment 2～ Embodiment 4

[0033] The components of the compound amino acid and their mass percentages, the raw materials of the Maillard reaction and their mass ratios, and the process conditions of the Maillard reaction are shown in Examples 2 to 4 in Table 1, and the rest of the descriptions are the same as in Example 1. .

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Abstract

The invention discloses a method for preparing tobacco flavor by Maillard reaction, which comprises the following steps: carrying out Maillard reaction by using compound amino acid, liquid glucose, special directional aroma-improving additive tobacco powder extract and tobacco extract 27-3-491-0 and propylene glycol as raw materials for 1 hour to 2 hours by continuously stirring; adjusting pH value to be 7 to 9 and controlling the temperature to be 105 DEG C-120 DEG C; and preparing the tobacco flavor, which has chocolate flavor and flue-cured tobacco flavor, wherein a directional aroma-improving additive substance which can lead the tobacco flavor have special flavor types, including the chocolate flavor type and the flue-cured tobacco flavor type is also added into the prescription of the Maillard reaction raw materials besides the Maillard reaction basic substances of the amino acid and reducing sugar; tobacco shreds are added into the prepared tobacco flavor to be used as a high-grade individualized cigarette. The invention has mild reaction condition, relatively simple required equipment and lower cost.

Description

technical field [0001] The invention relates to a method for preparing tobacco spices, in particular to a method for preparing special-flavored tobacco spices by using Maillard reaction. Background technique [0002] Maillard reaction is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins), also known as carbonyl ammonia reaction. Maillard reaction can produce a large number of aroma components, which have been used to prepare various flavors, fragrances and flavor enhancers. When the types, proportions and reaction conditions of amino acids or reducing sugars are different, fragrance bases of different styles and types will be produced. The impact of Maillard reaction on food mainly includes: 1. The production of aroma and color. Maillard reaction can produce aroma or color that people need or don't need. For example, leucine reacts with glucose at high temperature to produce a pleasant bread aroma. In the production and ...

Claims

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Application Information

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IPC IPC(8): A24B15/30
Inventor 欧世春张嬛胡宏虎
Owner YINGTAN HUABAO FLAVORS & FRAGRANCES
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