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Method for extracting roasted and fermented malt extract by ethanol and application of malt extract in tobacco

A malt extract and ethanol extraction technology, which is applied in the extraction and application fields of biotechnology and natural flavors, can solve the problems of undiscovered application technology of roasted and fermented malt extract, and achieve rich and delicate aroma, simple fermentation method, and increased aroma. Effects of ingredients

Active Publication Date: 2012-07-18
ZHENGZHOU TOBACCO RES INST OF CNTC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no application technology of roasted fermented malt extract in tobacco flavoring has been found so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 100g of malt with an electronic balance, add 50g of water by spraying it evenly, keep it at 25°C for 12 hours, crush it by rolling, stir evenly at 40°C, add 0.5% cellulase and 0.5% hemicellulase to the malt weight , 0.05% pectinase with water to make a mixed solution and spray it on the malt evenly, after 2 hours, make a mixed solution of 0.5% α-amylase and 0.05% β-glucosidase by the weight of the malt with water and spray it on the malt evenly for 2 hours Finally, spray a solution of 0.05% malt weight protease on malt enzymolysis, adjust the temperature at 29-33°C after 2 hours, and then evenly spray into the solution made up of 0.2% malt weight yeast, and ferment for 12 hours. After the enzymatic hydrolysis fermentation is completed, the malt is placed in an oven, and the temperature is raised from room temperature to 125° C. for 6 hours. After the malt is cooled, transfer it to a flask, add 2000g of 95% ethanol, soak it naturally at a temperature of 25°C for 24...

Embodiment 2

[0026] Weigh 100g of malt with an electronic balance, add 25g of water by spraying it evenly, keep it at 40°C for 4 hours, crush it by rolling, stir evenly at 65°C, add 0.1% cellulase and 0.1% hemicellulase to the malt weight , 0.01% pectinase with water to make a mixed solution and spray it on the malt evenly, after 4 hours, make a mixed solution of the malt weight 0.1% α-amylase and 0.01% β-glucosidase with water and spray it evenly on the malt, 4 hours Finally, a solution made of 0.01% malt weight protease is sprayed on the malt enzymolysis, and after 4 hours, the temperature is adjusted at 29-33°C, and then evenly sprayed with a solution made up of 0.02% malt weight yeast, and the fermentation time is 24 hours. After the enzymatic hydrolysis fermentation is completed, the malt is placed in an oven, and the temperature is raised from room temperature to 125° C. for baking, and the whole heating and baking process takes 1 hour. After the malt is cooled, transfer it to a flas...

Embodiment 3

[0029] Weigh 100g of malt with an electronic balance, add 40g of water by spraying it evenly, keep it at 35°C for 8 hours, crush it by rolling, stir evenly at 50°C, add 0.3% cellulase and 0.3% hemicellulase to the malt weight , 0.03% pectinase with water to make a mixed solution and spray it on the malt evenly, after 3 hours, make the malt weight 0.3% α-amylase, 0.03% β-glucosidase with water to make a mixed solution and spray it on the malt evenly for 3 hours Finally, spray a solution of 0.03% malt weight protease on the malt enzymolysis, adjust the temperature at 29-33°C after 3 hours, then evenly spray the malt weight 0.08% aroma yeast solution, and ferment for 18 hours. After the enzymatic hydrolysis fermentation is completed, the malt is placed in an oven, and the temperature is raised from room temperature to 125° C. for 4 hours. After the malt is cooled, transfer it to a flask, add 1200g of 85% ethanol, reflux at a temperature of 50°C for 12 hours, separate the solid an...

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PUM

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Abstract

The invention discloses a method for extracting roasted and fermented malt extract by ethanol and application thereof in tobacco, in particular a method for performing step-by-step enzymolysis on malt, fermenting the malt, roasting to increase aroma, and extracting the malt extract by the ethanol and application of the malt extract in tobacco aroma increase. The malt extract is prepared from the following steps of: spraying and soaking the malt; rolling and crushing the malt; performing step-by-step enzymolysis on the malt; fermenting the malt by using aroma-producing yeast; roasting to increase aroma; extracting by using the ethanol; performing solid-liquid separation; clarifying and filtering; and distilling and concentrating to obtain the malt extract. The malt extract is added into cut tobacco of cigarettes to increase the aroma, reduce the irritation and offensive taste, and improve the mouthfeel and aftertaste. The method has the advantages that: the technology of performing step-by-step enzymolysis on the malt, fermenting the malt, and extracting the malt extract by the ethanol is simple to operate, and the malt subjected to enzymolysis and fermentation is immediately roasted without enzyme inactivation treatment, which is more convenient. The extracted malt extract has the advantages of sweet roasting and brewing aroma, fine and smooth and rich aroma, and excellent aroma increasing effect in cigarettes.

Description

technical field [0001] The invention relates to biotechnology and the extraction and application of natural spices, in particular to a method for extracting roasted and fermented malt extract with ethanol and its application in tobacco. Background technique [0002] Flavors and fragrances are widely used in daily chemical products, food, tobacco, feed and many industrial products, and natural flavors are indispensable raw materials for the formulation of flavors due to their complex composition, rich aroma, and long-lasting fragrance. [0003] Malt is obtained by germinating and drying the mature fruit of the grass barley. Malt is a traditional Chinese medicine, which has the effects of promoting qi and eliminating food, invigorating the spleen and appetizing, reducing milk and reducing swelling. It is used to treat indigestion, distending pain in the abdomen, lack of food due to spleen deficiency, stagnant milk, breast distending pain, and women weaning. [0004] Malt (ma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B3/12C11B9/00
Inventor 周富臣刘珊王月侠茹呈杰胡军李炎强卢斌斌
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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