Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing flavoring essence by using crystallization method

A technology of flavors and fragrances, crystallization method, applied in the directions of essential oils/flavors, fat production, etc., can solve the problems of large environmental impact, complex process, low yield, etc., achieve long fragrance retention time, improve quality, and reduce production costs. Effect

Inactive Publication Date: 2010-09-29
HUBEI CHINA TOBACCO IND +1
View PDF0 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] According to literature reports, the preparation and separation of intermediate compounds such as 1-deoxy-1-L-proline-D-fructose and 1-deoxy-1-L-alanine-D-fructose are generally repeated column washing. The yield is generally about 1%. In this process, a large amount of toxic eluent is required, such as chloroform, which is the most commonly used one, and a large amount of hydrochloric acid and sodium hydroxide are required to activate the column. The process is complicated and costly. High, greater environmental impact, low yield

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Weigh 50 grams of glucose and 5 grams of alanine into a three-necked flask, add 100 grams of methanol, 20 grams of glycerin, and then add 3 grams of acetic acid as a catalyst, connect the reflux condenser, heat to 65 ° C with an oil bath, and keep the temperature constant For 4 hours, the stirring speed was 200 rpm, then the heating was terminated, and the flask wall was scraped with a glass rod and placed at 10°C for 12 hours, a large amount of precipitation was found to be separated out, and the solid obtained by filtering and recrystallizing was the product of the present invention, and the productive rate reached 67%. The resulting product is slightly yellow and very soluble in water. The product was added to the blank cigarette in an amount of 0.5‰ for smoke evaluation, and it was found that the product can significantly increase the concentration of smoke, increase the quality of aroma, cover up the miscellaneous gas, and significantly improve the quality of tobac...

Embodiment 2

[0021] Weigh 50 grams of glucose and 5 grams of proline into a three-necked flask, add 100 grams of methanol, and then add 2 grams of malonic acid as a catalyst, connect the reflux condenser, heat to 65°C with an oil bath, and keep the temperature constant for 4 hours , the stirring speed is 200 rev / min, then terminate the heating, place it at 15°C for 12 hours, a large amount of precipitation is found, the solid obtained by filtration and recrystallization is the product of the present invention, and the yield reaches 55%. The resulting product is slightly white and very soluble in water. The product was added to the blank cigarette in an amount of 0.5‰ for smoking, and it was found that the product can significantly increase the concentration of smoke, increase the quality of aroma, cover up the miscellaneous gas, slightly stimulate, and significantly improve the quality of tobacco.

Embodiment 3

[0023] Weigh 50 grams of glucose and 7 grams of valine into a three-neck flask, add 100 grams of methanol, and then add 2 grams of malonic acid as a catalyst, connect the reflux condenser, heat to 65°C with an oil bath, and keep the temperature constant for 4 hours , the stirring speed was 200 rev / min, then the heating was terminated, placed at 0° C. for 12 hours, a large amount of crystals were found to separate out, and the solid obtained by filtering and recrystallizing was the product of the present invention, and the yield reached 60%. The resulting product is slightly white and very soluble in water. The product was added to the blank cigarette in an amount of 0.5‰ for smoke evaluation, and it was found that the product can significantly increase the concentration of smoke, increase the quality of aroma, cover up the miscellaneous gas, and significantly improve the quality of tobacco.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of novel response tobacco or edible flavoring essence, in particular to a method for preparing the flavoring essence by using a crystallization method. The method leads amino acid material to have Maillard reaction with saccharide material, and is characterized by carrying out the Maillard reaction in organic solvent, taking acid compound as catalyst to react, reducing the temperature after the reaction, crystallizing to separate the solid material under 15 DEG C, and after filtration, collecting the solid material to be used as the flavoring essence. The invention utilizes the crystallization method to prepare the Maillard reaction flavoring essence and has simple technology, the product does not need repeated column elution, and the yield reaches more than 60%, so the production cost is greatly reduced. The flavoring essence prepared by the invention has rich fragrance, comfortable taste, offensive taste covering and long time of fragrance in cigarettes, and has the effect of obviously improving the cigarette quality.

Description

technical field [0001] The invention relates to a method for preparing a novel reactive tobacco or edible flavor and fragrance, in particular to a method for preparing flavor and fragrance by a crystallization method. Background technique [0002] Maillard reaction (Maillard reaction) has been a research hotspot in the fields of food chemistry, food technology, nutrition, and spice chemistry in recent decades, because Maillard reaction is the process of processing food color and various flavors of rich aroma. main source. For example, the Maillard reaction can be used to obtain food flavors and essences with egg, milk, and meat aromas. In addition, the Maillard reaction also has an important impact on the nutritional value of food. It may reduce the nutritional value of food due to the consumption of nutrients in food or reduce the digestibility of food, and may also generate antioxidants during processing. substances to increase their nutritional value. In-depth research...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
Inventor 张敦铁肜霖王萍
Owner HUBEI CHINA TOBACCO IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com