Flavoring essence for tobacco and preparation method thereof

A technology of spices and raisins for tobacco, which is applied in the fields of tobacco, application, and treatment of tobacco. It can solve the problems of insufficient sweetness, underfullness, and weak aroma, and achieve the effect of rich aroma

Active Publication Date: 2013-04-10
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 about, such as weak aroma and lack of plumpness, dry smoke, insufficient sweetness, poor comfort, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Raisin Extract

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

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

[0036] Add 6g of raisin extract, 40mL of propylene glycol, and 1g of proline to a 100mL three-necked flask equipped with a reflux tube and a stirring bar, heat to 120°C within 30min, and keep it for 6h. After cooling, a brown-red reaction product is obtained.

[0037] Dilute the raisin extract with edible alcohol, take a certain amount of diluted raisin extract, and spray it evenly on the leaf group with a sprayer, and use the same amount of edible alcohol as the control sample. The treated samples are placed in airtight storage for about 2 hours, the tobacco is dried at low temperature, and hand-...

Embodiment 2

[0039] (1) Raisin Extract

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

[0041] (2) Reaction of raisin extract with aspartic acid

[0042] Add 6g of raisin extract, 50mL of propylene glycol, and 2.55g of aspartic acid into a 100mL three-necked bottle equipped with a reflux tube and a stirrer, heat to 100°C within 30min, and keep it for 2h. After cooling, a brown-red reaction is obtained. product.

[0043] Dilute the raisin extract with edible alcohol, take a certain amount of diluted raisin extract, and spray it evenly on the leaf group with a sprayer, and use the same amount of edible alcohol as the control sample. The treated samples are placed in airtight storage for about 2 hours, the tobacco is dried at low tempera...

Embodiment 3

[0045] (1) Raisin Extract

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

[0047] (2) Reaction of raisin extract with glycine

[0048] Add 6g of raisin extract, 50mL of propylene glycol, and 1.56g of glycine to a 100mL three-necked bottle equipped with a reflux tube and a stirrer, heat to 120°C within 30min, and keep it for 4h. After cooling, a brown-red reaction product is obtained.

[0049] Dilute the raisin extract with edible alcohol, take a certain amount of diluted raisin extract, and spray it evenly on the leaf group with a sprayer, and use the same amount of edible alcohol as the control sample. The treated samples are placed in airtight storage for about 2 hours, the tobacco is dried at low temperature, and hand-m...

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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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Patent Type & Authority Patents(China)
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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