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Preparation method for reaction type spice for cigarette and application of reaction type spice to cigarette

A reaction and fragrance technology, applied in the fields of application, essential oil/flavor, tobacco, etc., can solve the problems of large loss of aroma components, complicated operability, and long pretreatment time, so as to improve the quality of cigarettes and have strong operability , Aroma-rich effect

Active Publication Date: 2013-04-17
CHINA TOBACCO GUANGDONG IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pretreatment time of these processes is too long, and the loss of aroma components is large. Although the Maillard reaction is used, the aroma generation is not rich enough because of the single type of raw materials added; the invention patent application (publication number: CN1103661A) discloses a tobacco The method of using spices, this method is to prepare tobacco flavors by acid hydrolysis, enzymatic hydrolysis, and hydrolyzate, and then Maillard reaction. complex

Method used

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  • Preparation method for reaction type spice for cigarette and application of reaction type spice to cigarette
  • Preparation method for reaction type spice for cigarette and application of reaction type spice to cigarette

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Grind the tobacco powder (the tobacco powder in this example is from randomly collected tobacco leaves re-roasted or sieved tobacco leaves or shredded tobacco powder in the process of shredded cigarettes) to 10 meshes, and take 500 g of crushed tobacco powder and put it in a container Add 8000mL of water, disperse evenly, add potassium hydroxide to make the pH of the system 13, extract at 110°C for 0.5h, and obtain the extract;

[0038] (2) Adjust the pH value of the extract to 4.5 with citric acid, add ethanol until the volume concentration of ethanol in the system is 80%, reflux for extraction for 3 hours, and suction filter to obtain the supernatant;

[0039] (3) Concentrate the supernatant to a solid content of 60% by weight to obtain 260 g of the concentrate;

[0040] (4) Add 2g threonine, 0.6g glycine, and 15.6g glucose to the concentrated solution obtained in step (3), stir and dissolve evenly, adjust the pH value to 7 with sodium hydroxide, and react at 110°...

Embodiment 2

[0043] (1) Tobacco powder (the source is the same as in Example 1) is crushed to 80 mesh. Take 1000g of crushed tobacco powder and put it in a container, add 10000mL of water, disperse evenly, adjust the pH value to 10 with potassium hydroxide, and treat at 110°C 1.5h, to obtain the extract;

[0044] (2) Adjust the pH value of the extract to 4.5 with citric acid, add ethanol until the volume concentration of ethanol in the system is 60%, reflux for extraction for 3 hours, and suction filter to obtain the supernatant;

[0045] (3) Concentrate the supernatant until the weight content of the solids is 45%, and obtain 680g of the concentrate;

[0046] (4) Add 22g of threonine, 11g of glycine, 99g of xylose, and 99g of maltose to the concentrated solution obtained in step (3), stir and dissolve evenly, adjust the pH value to 7 with sodium hydroxide, and react at 130°C for 3 h; A liquid dark brown viscous tobacco flavor was obtained with a yield of 91.1%.

[0047] The tobacco flavor...

Embodiment 3

[0050] (1) Crush the tobacco powder to 100 mesh, take 1200g of tobacco powder and put it in a container, add 7200mL of water, stir to make it evenly dispersed, adjust the pH value to 8 with sodium hydroxide, and treat at 130°C for 4.5h to obtain the extract;

[0051] (2) Adjust the pH value of the extract to 6.5 with citric acid; add ethanol until the volume concentration of ethanol in the system is 70%, reflux for extraction for 3 hours, and suction filter to obtain the supernatant;

[0052] (3) Concentrate the supernatant to a solid content of 50% by weight to obtain 820 g of the concentrate;

[0053] (4) Add 10g of arginine, 10g of glycine, 20g of threonine, 72g of glucose, 36g of maltose, and 36g of fructose to the concentrated solution obtained in step (3), stir and dissolve evenly, and adjust the pH value to 8 with potassium hydroxide. Reaction at 130°C for 2 hours; a liquid dark brown viscous tobacco flavor was obtained with a yield of 83.67%;

[0054] The tobacco ...

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Abstract

The invention discloses a preparation method for reaction type spice for cigarette and an application of the reaction type spice to the cigarette. The preparation method comprises the following steps of: through a certain pre-treatment, refluxing and extracting alcohol to obtain concentrated solution with the solid weight percentage of 40-60%, adding amino acid and carbohydrate to the concentrated solution, reasonably controlling key indexes, such as a pH value, temperature and time, of a reaction to carry out the reaction to prepare the reaction type spice for the cigarette. The reaction type spice disclosed by the invention is applied to the cigarette to obtain an ideal effect and guarantee that the smoke of cigarette products rises, the fragrance is more abundant and harmonious, and the quality of the cigarette is remarkably improved; and the process route of the invention has strong operability and high yield.

Description

technical field [0001] The invention belongs to the technical field of tobacco production, and in particular relates to a method for preparing reactive flavors for tobacco and its application in cigarettes. Background technique [0002] The main premise substances of the Maillard reaction are amino acids and reducing sugar compounds. The result of the reaction will deepen the color of the target product and endow it with a certain fragrance. The Maillard reaction has been widely used in the preparation of various flavors and cigarettes. To improve the quality of cigarettes. Researchers generally hydrolyze the protein and sugar compounds in plants or animals into constituent units through acid, alkali and enzyme hydrolysis, and then add a certain amount of amino acids and sugar compounds to react to generate the desired aroma products. The fragrance produced by the reaction will be different according to the ratio of different amino acids and sugars, the reaction temperature...

Claims

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Application Information

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IPC IPC(8): C11B9/02A24B15/24
Inventor 卓浩廉伍锦鸣郭文黎玉茗罗福明廖伟杰赵谋明赵强忠朱明明文冬梅
Owner CHINA TOBACCO GUANGDONG IND
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