Maillard essence for tobacco and preparation method of Maillard essence

A technology for essence and tobacco, which is applied in the field of Maillard essence for tobacco and its preparation, can solve the problems that it is difficult to make further improvement, and achieve the effects of easy control, simple preparation process and high yield

Inactive Publication Date: 2012-04-04
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The preparation of flavors for tobacco reported at present often uses glucose or glucose solution as a reac

Method used

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  • Maillard essence for tobacco and preparation method of Maillard essence

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of Maillard essence for tobacco, it is prepared by following method:

[0035] Take 2.0g of seven amino acids (taurine, glycine, glutamic acid, phenylalanine, alanine, aspartic acid, valine) respectively, mix with 3.0g L-arabinose and add 40ml The solvent ratio (propylene glycol: water) is 1:1 solvent. Stir evenly until dissolved, then place in a microwave oven, heat at 150-200°C for 4 minutes to react, and finally obtain brown products corresponding to different amino acids, that is, the high-quality Maillard essence for tobacco of the present invention.

[0036] The classic 100 blank cigarettes were dipped in the appropriate amount of browning products obtained above, that is, the high-quality Maillard essence for tobacco, and were evaluated by the smoking evaluation team. The final evaluation results are shown in Table 1.

[0037] Table 1. Aroma description of browning reaction products of seven amino acids

[0038] Amino acids used Aroma descrip...

Embodiment 2

[0041] A kind of Maillard essence for tobacco, it is prepared by following method:

[0042] Take 10 parts of the reactants and mix them with solvents of different proportions, stir them evenly until they dissolve, and the pH value is the original pH value of the system, then put them in a microwave oven, heat them at 150-200°C for 3 minutes to react, and finally get an appropriate amount of The browning product is the high-quality Maillard essence for tobacco of the present invention.

[0043] The ratio of L-arabinose and glycine in the reactant is L-arabinose: glycine is 3:2, the total amount is 2.5g, that is, L-arabinose is 1.5g, and glycine is 1.0g;

[0044] The ratio of propylene glycol and water in the solvent is set to ten amounts, that is, propylene glycol: water is 1:4, 1:3.5, 1:3, 1:2.5, 1:2, 1:1.5, 1:3.5 , 1:1, 1.5:1, 2:1, the total amount of solvent is 20ml respectively.

[0045] Judging by the response surface method, it is finally concluded that the volume ratio...

Embodiment 3

[0047] A kind of Maillard essence for tobacco, it is prepared by following method:

[0048] Take 4 parts of the same reactant and solvent, mix them, stir them evenly until they dissolve, the pH value is the original pH value of the system, then put it in a microwave oven, and heat it at 150~200℃ for 1, 2, 3, 4 minutes respectively. reaction, and finally obtain an appropriate amount of browning products respectively, which is the high-quality Maillard essence for tobacco of the present invention.

[0049] The ratio of L-arabinose and glycine in the reactant is L-arabinose: glycine is 3:2, the total amount is 2.5g, that is, L-arabinose is 1.5g, and glycine is 1.0g;

[0050] The volume ratio of propylene glycol and water in the solvent is propylene glycol: water is 1:1.5 respectively, and the total amount of solvent is 20ml.

[0051] Judging by the response surface method, it is finally concluded that the reaction time is preferably 3 minutes.

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Abstract

The invention discloses a preparation method of a high-quality Maillard essence for tobacco. The preparation method comprises the following steps of: adding L-arabinose and amino acid into a mixed solvent containing propylene glycol and water; uniformly stirring to dissolve; putting the mixture in a microwave oven; and heating the mixture at a medium heat to finally obtain the high-quality Maillard essence for tobacco. According to the invention, the L-arabinose and the amino acid are taken as raw materials, and the high-quality Maillard essence for tobacco is further prepared through a microwave heating method, so that smoke has better tenderness, lubricity and reduced foreign flavor. The Maillard essence has better comprehensive performance than other essences prepared from ordinary glucose or liquid glucose and glycine or other amino acids. The preparation method disclosed by the invention has the characteristics of simple process, high yield, no pollution during production, convenience for operation and the like.

Description

technical field [0001] The invention relates to a Maillard essence for tobacco and a preparation method thereof. Background technique [0002] Maillard reaction, also known as "non-enzymatic browning reaction", is a non-enzymatic browning widely present in the food industry. It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins). The complex process eventually produces brown or even black macromolecular substance melanoidin or melanoidin, so it is also called carbonyl ammonia reaction. [0003] Maillard reaction has a very good application in tobacco flavor and meat flavor. The formed flavor has the realistic effect of natural meat flavor and tobacco flavor, and has an effect that cannot be compared with the blending technology. Maillard reaction can make food produce strong aroma, for example, leucine or valine reacts with glucose to form an aroma characteristic of bread and nuts. In the storage and processing of fish...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12
Inventor 荣志伟冯涛
Owner SHANGHAI INST OF TECH
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