Feeding essence for cut tobacco and cut stems
A technology for adding flavors and cut stems, applied in the field of flavors, can solve the problems of sensory quality defects, heavy wood odor, residual sour and spicy feeling, etc.
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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; 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 pr...
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; 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 product...
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