Method for preparing tobacco essence from pear

A technology for tobacco flavor and Sydney pear, which is applied in the preparation of flavor and the field of preparation of tobacco flavor, and achieves the effects of improving the income of fruit farmers, having good coordination of tobacco aroma, and broadening the way of intensive and deep processing.

Inactive Publication Date: 2013-03-27
罗瑞雪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] So far, various synthetic Maillard reaction flavorants have been widely used in cigarette production, but there is no report on the preparation of tobacco flavorants by Maillard reaction from pome fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: Take 100.00 g of concentrated pear juice with a content of 40%, add 8 g of mixed amino acids, 10 g of brown sugar, 40 mL of propylene glycol, 1 mL of ammonia water and 60 mL of water, the reaction temperature is 120°C, and the reaction time is 2 h; filter , concentrated, that is.

Embodiment 2

[0014] Example 2: Take 100.00 g of concentrated Laiyang pear juice with a content of 20%, add 4 g of mixed amino acids, 10 g of brown sugar, 20 mL of propylene glycol, 1 mL of ammonia and 20 mL of water, the reaction temperature is 100 ° C, and the reaction time is 2 h; filter , concentrated, that is.

Embodiment 3

[0015] Example 3: Take 100.00 g of concentrated Dangshan pear juice with a content of 20-40%, add 8 g of mixed amino acids, 3 g of brown sugar, 20 mL of propylene glycol, 1 mL of ammonia and 60 mL of water, the reaction temperature is 120 ° C, and the reaction time is 2 h; filtered, concentrated, that is.

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PUM

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Abstract

The invention relates to a method for preparing tobacco essence from pear, which comprises the following steps of: preparing 100.00g of concentrated pear juice with the content of 20-40%, adding 4-8g of mixed amino acid, 3-10g of brown sugar, 20-40mL of propylene glycol, 1mL of ammonia water and 20-60mL of water, reacting for 1-2h at 100-120 DEG C; and filtering and concentrating to obtain the tobacco essence. The pear can be all pear such as dangshan pear, snow pear, bergamot pears, laiyang pear, a kind of pears grown in Hebei province. The method disclosed by the invention has the benefits that the harmony between a product prepared by the invention and cigarette flavour is good; cigarette flavour is enriched; fine, soft, continuous and transmission-emission properties of cigarette flavour are increased; the fine-deep processing ways in the pear industry in our country are broadened; additional values of pears are increased; and incomes of fruit growers are increased.

Description

[0001] Involved areas: [0002] The invention relates to the field of preparation of essence, in particular to the field of preparation of essence for tobacco by using pears. technical background: [0003] Maillard reaction, also known as non-enzymatic browning reaction, mainly refers to the complex reaction between reducing sugars and amino acids! Proteins. In the tobacco industry, since the Maillard reaction is an important way to form the characteristic aroma of tobacco itself, the research on the application of Maillard reaction flavorants is very popular. [0004] So far, various synthetic Maillard reaction flavorants have been widely used in cigarette production, but there is no report on the preparation of tobacco flavorants by Maillard reaction using pome fruit. Invention content: [0005] The purpose of the present invention is to provide a method for preparing tobacco essence by using pear fruit, which is to prepare tobacco flavor by Maillard reaction. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02
Inventor 罗瑞雪
Owner 罗瑞雪
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