Method for improving content of Maillard reactants in online tobacco shreds

Abstract

The invention provides a method for improving the content of Maillard reactants in online tobacco shreds and belongs to the technical field of tobacco processing. The method comprises the following steps of: feed liquid preparing, feed liquid applying and tobacco shred drying, wherein feed liquid is prepared in the way that one or a plurality of amino acids or a plurality of carbohydrates are respectively weighed according to the weights which account for 0.2%-0.5% of the weight of the tobacco shreds, are added with an appropriate amount of water, and are gradually heated to 70 DEG C-80 DEG C and mixed to fully dissolve and uniformly mix for standby. The method has the advantages that the tobacco shreds are subjected to more Maillard reactions during the processing process, the content of Maillard reactants in the online tobacco shreds is improved, and multiple purposes of improving the color of the tobacco shreds, increasing the smoke aroma, reducing the irritancy, covering miscellaneous gases, coordinating the aromas, improving the taste and improving the smoke aroma quality, and thus the cigarette quality is improved. The method is carried out on the existing tobacco shredding production line, equipment do not need to be added, the existing shredding technological process is also not changed, and the method can be widely applied to the tobacco shredding technology.

Description

Technical field: [0001] The invention relates to a method for increasing the content of Maillard (Maillard) reactant in online shredded tobacco, belonging to the technical field of tobacco processing. Background technique: [0002] The Maillard reaction is a non-enzyme-catalyzed browning reaction between an amino compound and a reducing sugar. After a complex process, the brown or even black macromolecular substance melanoidin is finally produced. Maillard reactants are very important aroma substances, widely used in food and tobacco processing. There are more than 30 kinds of amino acids and sugars contained in tobacco. During the process of tobacco conditioning, aging, fermentation and processing, Maillard reactions will occur between the two types of substances. The reactants can not only improve the gloss of cut tobacco, but also It also has multiple functions such as increasing smoke aroma, reducing irritation, covering miscellaneous gas, coordinating aroma, improving ...

AI Technical Summary

Problems solved by technology

There are more than 30 kinds of amino acids and sugars contained in tobacco. During the process of tobacco conditioning, aging, fermentation and processing, Maillard reactions will occur between the two types of substances. The reactants can not only improve the luster of shredded tobacco, but also It also has multiple functions such as increasing cigarette aroma, reducing irritation, covering miscellaneous gas, coordinating aroma, improving taste, and improving smoke quality. However, the amino acid content in tobacco is low, and most of them are in a non-dissociated state that is not easy to react. Although the content of these substances is relatively high, most of them are polysaccharides that are not prone to Maillard reaction. The Maillard reaction products produced by the substances contained in tobacco itself are far from enough to improve the quality of cigarettes, especially for middle and low-grade tobacco leaves. to stand out