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Preparation method of moss-scented tobacco flavor and application of moss-scented cigarette flavor in cigarette flavoring

A technology for tobacco spices and moss aroma, which is applied in the preparation of tobacco, essential oils/flavors, applications, etc. It can solve the problems of poor fluidity, no moss flavor flavor, high viscosity, etc., and improve the quality and purity of aroma , Ease of industrialized mass production, and the effect of reducing production costs

Active Publication Date: 2011-05-04
CHINA TOBACCO JIANGSU INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these methods all take preparing absolute oil as the ultimate goal, without considering the production cost and price of the product, when the extract is further processed into absolute oil for use, the price of the absolute product will obviously rise, and more importantly, the processing process does not Fully considering the enrichment and capture of key aroma components in the extract, the aroma quality and purity of the absolute oil cannot be greatly improved compared with the original extract
Moreover, there are no literature reports and patents on the application of molecular distillation technology to process tree moss and oakmoss extracts, and there are no relevant patents and literature reports on the direct preparation of moss-flavored spices by molecular distillation technology.
[0006] And if molecular distillation technology is used to process tree moss and oakmoss extract into absolute oil and then use it, there are also some more prominent problems. First, although the quality of absolute oil is improved compared with traditional processing methods, the quality of absolute oil Yield is difficult to obviously improve, the 2nd, in the preparation process of tree moss and oakmoss extract, need to carry out distillation recovery to the organic solvent used for extraction, the residual amount of organic solvent in tree moss and oakmoss extract is very low, causes its viscosity very Large, poor fluidity, easy to damage the molecular distillation equipment during direct processing, third, the comprehensive utilization efficiency of extract raw materials is low, and the added value of the product is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of a moss-flavored tobacco spice, comprising the steps of:

[0025] Weigh a total of 150g of tree moss extract and absolute ethanol with a mass ratio of 1:3, disperse it into a uniform system through a homogenizer, degas the system for 4 minutes, and then add it to the feed liquid bottle of the wiped-film molecular distillation device , turn on the cooling circulating water, set the temperature of the first-stage and second-stage condensed water to 5°C, use liquid nitrogen to condense the third stage, adjust the parameters of the device to the distillation temperature of 70°C, and the speed of the wiper to 250 r / min, when the absolute pressure was 0.1Pa, feeding was started at a rate of 3ml / min, and a total of 104.18 g of products were collected.

[0026] The color of the product is good, and it is light yellow uniform, clear liquid with complete moss and fragrance; after storage for one month, its aroma and fragrance are stable, and its density, c...

Embodiment 2

[0029] A preparation method of a moss-flavored tobacco spice, comprising the steps of:

[0030] Weigh 150g of oakmoss extract and 70% ethanol with a mass ratio of 1:6, disperse into a uniform system through a homogenizer, degas the system by ultrasonic for 5 minutes, and then add it to the feed liquid bottle of the wiped-film molecular distillation device , turn on the cooling circulating water, set the temperature of the first-stage and second-stage condensed water to 2°C, and use liquid nitrogen to condense the third stage, adjust the parameters of the device so that the distillation temperature is 50°C, and the speed of the wiper is 300 r / min, when the absolute pressure was 2.5Pa, feed was started at a rate of 2ml / min, and a total of 110.53 g of products were collected.

[0031] The product has a good color, is light yellow uniform, clear liquid, natural and fresh, and has a complete aroma; after being stored for one month, its aroma and fragrance are stable, and its densi...

Embodiment 3

[0034] A preparation method of a moss-flavored tobacco spice, comprising the steps of:

[0035] Weigh a total of 150g of tree moss extract and water with a mass ratio of 1:4, disperse it into a uniform system through a homogenizer, degas the system for 6 minutes, and then add it to the feed liquid bottle of the wiped-film molecular distillation device, open the To cool the circulating water, set the temperature of the first-stage and second-stage condensed water to 8°C, use liquid nitrogen to condense the third stage, adjust the parameters of the device to the distillation temperature of 110°C, and the speed of the wiper to 200 r / min, When the absolute pressure was 50 Pa, feed was started at a rate of 5 ml / min, and a total of 90.20 g of product was collected.

[0036] The color of the product is good, and it is a dark yellow uniform liquid with a relatively complete mossy fragrance; after being stored for one month, its aroma and fragrance are stable, and the indicators such a...

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PUM

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Abstract

The invention discloses a preparation method of a moss-scented tobacco flavor, which comprises the following steps: (1) evenly mixing raw material tree moss concrete or oak moss concrete and an entraining agent in the mass ratio of 1:3-6 to obtain a raw material solution system, and degassing for 4-6 minutes; (2) separating and purifying the raw material solution system into three stages of fractions by using a molecular distillation device, wherein the conditions for molecular distillation are as follows: the charging rate is 2-5ml / min, the distillation temperature is 50-110 DEG C, the absolute pressure is 0.1-50Pa, the rotation speed of a film wiper is 100-300 r / min, the condensation water temperature in the first and second stages is 1-10 DEG C, and liquid nitrogen is used for cooling in the third stage; and collecting the fraction in the first stage. The moss-scented tobacco flavor is a uniform, clear and stable liquid flavor; impurities are removed from the moss-scented tobacco flavor without introducing new impurities and toxic substances; the relative content of the key scent components for forming the scent feature is higher than 80%; and the preparation method in the invention has the advantages of mild technological conditions, no emission of waste water, waste gas and waste residue, and low production cost, and has wide application prospect in cigarette flavoring.

Description

technical field [0001] The invention relates to the field of preparation of tobacco spices, in particular to a method for preparing moss-flavored tobacco spices and its application in cigarette flavoring. Background technique [0002] Treemoss and oakmoss extract is a paste obtained by leaching (extracting) Usnea family epiphytic lichens with volatile organic solvents (commonly used petroleum ether) and then distilling and recovering the solvent. It has a unique natural fragrance and It has a strong resinous smell and is an important natural fragrance. At present, major tobacco companies and their research institutions have increasingly used tree moss and oakmoss extracts to give cigarette products a unique aroma style. [0003] However, there are some problems that are difficult to solve when these two extracts are applied to cigarette flavoring and adding materials. One is that the spices contain a lot of impurities such as pigments and vegetable waxes, which lead to poo...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12
Inventor 朱怀远庄亚东万敏张映熊晓敏张媛
Owner CHINA TOBACCO JIANGSU INDAL
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