Flavoring essence for tobacco and preparation method thereof

A technology for tobacco flavors and raisins, which is applied in the directions of tobacco, application, and treatment of tobacco, can solve the problems of insufficient sweetness, weak aroma, poor comfort, etc., and achieves the effect of rich aroma

Active Publication Date: 2011-06-22
CHINA TOBACCO HUNAN INDAL CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, with the reduction of cigarette tar, some new problems have been brought abo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1

[0033] (1) Raisin extraction

[0034] Add 50g of raisins and 300mL of 70% ethanol into a 500mL three-necked flask equipped with a reflux tube and a stir bar, heat and reflux for 3 hours at 80°C, extract twice, filter the extract, combine the filtrate, and concentrate to dryness to obtain the fructose content Rich raisin extract.

[0035] (2) Reaction of raisin extract with proline

[0036] In a 100 mL three-necked flask equipped with a reflux tube and a stir bar, 6 g of raisin extract, 40 mL of propylene glycol, and 1 g of proline were sequentially added, heated to 120° C. within 30 minutes and kept for 6 hours. After cooling, a brown-red reaction product was obtained.

[0037] The raisin extract was diluted with edible alcohol, and a certain amount of diluted raisin extract was taken and sprayed evenly in the leaf group with a sprayer. The control sample used the same amount of edible alcohol. The processed samples are placed in a sealed container for about 2 hours...

Example Embodiment

[0038] Example 2

[0039] (1) Raisin extraction

[0040] Add 50g of raisins and 300mL of 65% ethanol to a 500mL three-necked flask equipped with a reflux tube and a stir bar, heat and reflux for 3h at 80°C, extract twice, filter the extract, combine the filtrate and concentrate to dryness to obtain the fructose content Rich raisin extract.

[0041] (2) Raisin extract reacts with aspartic acid

[0042] Add 6g of raisin extract, 50mL of propylene glycol, and 2.55g of aspartic acid to a 100mL three-necked flask equipped with a reflux tube and a stir bar. Heat to 100°C within 30min and keep it for 2h. After cooling, a brownish red reaction will be obtained. product.

[0043] The raisin extract was diluted with edible alcohol, and a certain amount of diluted raisin extract was taken and sprayed evenly in the leaf group with a sprayer. The control sample used the same amount of edible alcohol. The processed samples are placed in a sealed container for about 2 hours, the tobacco is dried at...

Example Embodiment

[0044] Example 3

[0045] (1) Raisin extraction

[0046] Add 50g of raisins and 300mL of 75% ethanol into a 500mL three-necked flask equipped with a reflux tube and a stir bar. Heat and reflux for 3 hours at 80°C. Extract twice, filter the extract, combine the filtrate, and concentrate to dryness to obtain the fructose content Rich raisin extract.

[0047] (2) Raisin extract reacts with glycine

[0048] In a 100 mL three-necked flask equipped with a reflux tube and a stir bar, 6 g of raisin extract, 50 mL of propylene glycol, and 1.56 g of glycine were sequentially added, and heated to 120° C. within 30 minutes and kept for 4 hours. After cooling, a brown-red reaction product was obtained.

[0049] The raisin extract was diluted with edible alcohol, and a certain amount of diluted raisin extract was taken and sprayed evenly in the leaf group with a sprayer. The control sample used the same amount of edible alcohol. The processed samples are placed in a sealed container for about 2 hou...

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PUM

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Abstract

The invention belongs to the technical field of flavoring essences for tobacco, and particularly relates to a flavoring essence for tobacco, which is a product of a Maillard reaction of a raisin extract, and the preparation thereof. The preparation of the flavoring essence for tobacco comprises the following steps of: adding one or more of amino acids and solvents into the raisin extract serving as a raw material, stirring to obtain a uniform reaction system, and carrying out the Maillard reaction in an oil bath heating state, wherein the solvent is one or more of propylene glycol, water, glycerol and glycol, and the added amount of the solvent is 5 to 10 times the weight of the raisin extract; and the reaction temperature is controlled to be between 80 and 140 DEG C, and the reaction time is controlled to be between 2 and 8h. In the preparation, the reaction of the raisin extract and the amino acid is utilized to obtain a flavoring agent for tobacco, the flavoring agent for tobacco is applied to the fragrance increase of the tobacco, the smoke has remarkable sweet fragrance and baking fragrance, and the irritation of miscellaneous gas is reduced.

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. Background technique [0002] With the growing concern for the health of cigarette consumers, the R&D, production and sales of low-tar cigarette products are an inevitable trend in the development of the tobacco industry. But at the same time, with the reduction of cigarette tar, some new problems have been brought, such as weak aroma and lack of fullness, dry smoke, insufficient sweetness, and poor comfort. In order to increase and enhance the smoke concentration and flavor of cigarettes, the technology of flavoring and adding materials is an effective way. Among them, the use of Maillard reaction to prepare flavoring preparations for tobacco has a good application prospect. Using the sugar contained in natural plants as the sugar source of the Maillard reaction can provide the aroma-generating substances of th...

Claims

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Application Information

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IPC IPC(8): A24B15/16A24B15/24
Inventor 赵国玲杨华武卢红兵钟科军
Owner CHINA TOBACCO HUNAN INDAL CORP
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