Feeding essence for cut tobacco and cut stems
A technology for adding flavors and extracts, which is applied in the field of flavors and can solve the problems of sensory quality defects, heavy woody odors, and residual sour and spicy sensations.
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Embodiment 1
[0022] raw material
[0023] Alfalfa Leaf Extract
[0024] The flue-cured tobacco extract is an extract obtained by refluxing flue-cured tobacco with petroleum ether with a boiling range of 120°C; the yellow-cured tobacco extract is an extract obtained by refluxing yellow-cured tobacco with petroleum ether with a boiling range of 90°C; The described Burley tobacco Maillard reaction product is that Burley tobacco is extracted with 70% ethanol ultrasonic wave to obtain the Burley tobacco extract, then the Burley tobacco extract and reducing sugar are in the ratio of 20:1, at pH= 3.5. The Maillard reactant produced by reaction at T=90°C; the apple juice reactant is the reactant produced by the Maillard reaction of apple juice under acidic conditions; the sour plum lactic acid bacteria fermentation The product is a fermented product of sour plums fermented with lactic acid bacteria; the fermented product of hawthorn aroma-generating active yeast is a fermented p...
Embodiment 2
[0026] raw material
[0027] apple juice reactant
[0028] The flue-cured tobacco extract is an extract obtained by refluxing flue-cured tobacco with petroleum ether with a boiling range of 90°C; the yellow-cured tobacco extract is an extract obtained by refluxing yellow-cured tobacco with petroleum ether with a boiling range of 90°C; Described Burley tobacco Maillard reaction product is that Burley tobacco is extracted with 70% ethanol ultrasonic wave and obtains Burley tobacco extract, then Burley tobacco extract and reducing sugar are with the ratio of 20: 1, at pH= 3.5. The Maillard reactant produced by reaction under the condition of T=90°C; the apple juice reactant is the reactant produced by the Maillard reaction of apple juice under acidic conditions; the sour plum lactic acid bacteria fermentation The fermented product is fermented sour plum with lactic acid bacteria; the fermented product of hawthorn aroma-generating active yeast is fermented produ...
Embodiment 3
[0030] raw material
[0031] Jujube Extract
[0032] The flue-cured tobacco extract is an extract obtained by refluxing flue-cured tobacco with petroleum ether with a boiling range of 100°C; the yellow-cured tobacco extract is an extract obtained by refluxing yellow-cured tobacco with petroleum ether with a boiling range of 80°C; Described Burley tobacco Maillard reaction product is that Burley tobacco is extracted with 70% ethanol ultrasonic wave and obtains Burley tobacco extract, then Burley tobacco extract and reducing sugar are with the ratio of 20: 1, at pH= 3.5. The Maillard reactant produced by reaction under the condition of T=90°C; the apple juice reactant is the reactant produced by the Maillard reaction of apple juice under acidic conditions; the sour plum lactic acid bacteria fermentation The fermented product is fermented sour plum with lactic acid bacteria; the fermented product of hawthorn aroma-generating active yeast is fermented product of...
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