Method for preparing tobacco maillard reaction spice

A Maillard reaction and spice technology, which is used in the preparation of tobacco, essential oils/spice, tobacco, etc., to achieve the effects of easy control of reaction conditions, mild reaction conditions, and reduction of miscellaneous gases

Active Publication Date: 2013-06-12
HUABAO FLAVOURS & FRAGRANCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Maillard compounds are white solids with relatively stable chemical properties at room temperature and no odor; however, t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0048] Example 1

[0049]Mix xylose and glucose in a mass ratio of 2:1, and take equal amounts of L-phenylalanine, L-aspartic acid, L-glycine, L-alanine, L-proline, L-glutamic acid Amino acid, the mass ratio of mixed sugar and mixed amino acid is 1.25:1, and 60% propylene glycol of equal weight is added as a solvent. Adjust the pH to 7.8 with sodium hydroxide, add 0.3% Vc based on the total weight of the mixed sugar and the mixed amino acid, and react at 90° C. for 1.5 hours to obtain the tobacco flavor of the present invention.

[0050] Tobacco flavors are added to the finished cut tobacco in a proportion of 0.15% by weight of the cut tobacco, and a blank is set, and the cut tobacco is baked to an appropriate amount of moisture.

[0051] After evaluation and smoking, the above-mentioned tobacco flavors have the effect of enhancing flavor, and the smoke is comfortable, the aftertaste is clean and slightly irritating, and the effect of improving smoking is more obvious.

Example Embodiment

[0052] Example 2

[0053] Sugars are blended with equal weights of xylose and glucose, equal weights of L-phenylalanine, L-aspartic acid, L-glycine, L-threonine and L-proline are mixed, and mixed sugars are mixed with The mixed amino acids were mixed in a mass ratio of 1.5:1 to obtain a total of 200 g of the mixture, which was added to a mixed solvent of 300 g of water and propylene glycol, wherein water accounted for 35% by weight of the mixed solvent. The pH is adjusted to 7.6 with sodium hydroxide, 0.4 g of Vc is added, and the reaction is carried out at 85 to 95° C. for 2 hours to obtain the tobacco flavor of the present invention.

[0054] The thus obtained tobacco flavor is added to cigarette products in a proportion of 0.2%. After evaluation, the tobacco flavor makes the smoke of the tobacco product delicate, reduces irritation, and has a clean aftertaste, but the burnt aroma is heavy and the aroma enhancement effect is not obvious.

Example Embodiment

[0055] Example 3

[0056] The mixed amino acids mixed with equal amounts of L-phenylalanine, L-aspartic acid, L-glycine, and L-alanine are mixed with xylose and glucose in a mass ratio of 2:1 to obtain a mixed sugar, and the Mixed sugar and mixed amino acid are mixed evenly at a ratio of 1.33:1, and an initial mixed reaction solution is formed with 200 g of a mixed solvent of water and propylene glycol, in which water accounts for about 40% (w / w). In addition, the mass ratio of the mixed solution of sugar and ammonia to the solvent is 1:1. Adjust the pH to 7.9, add 0.5% Vc based on the total weight of the mixed sugar and the mixed amino acid, and react at 90° C. for 1 hour to obtain the tobacco flavor of the present invention.

[0057] After the thus obtained tobacco flavor is added to the cigarette product in a proportion of 0.15%, after evaluation, the tobacco flavor makes the smoke of the tobacco product delicate, sweet and moist, and has a sufficient aroma, relieves mis...

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PUM

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Abstract

The invention relates to a method for preparing a tobacco maillard reaction spice, a splice prepared by the method, and application of the spice in a cigarette. The preparation method disclosed by the invention has the characteristics of being simple in process, high in yield, free of pollution in the production process, convenient to operate and the like; the sweet smell of a cigarette product is plumper by the obtained tobacco spice; offensive odor is reduced; thrill is reduced; and the comfort is improved.

Description

【Technical field】 [0001] The invention belongs to the field of preparation of essence for tobacco. More specifically, the present invention relates to a method for preparing a Maillard reaction flavor for tobacco, the flavor for tobacco prepared by the method, and the application of the flavor in cigarettes. 【Background technique】 [0002] In today's society, the concept that smoking is harmful to health is deeply rooted in the hearts of the people. In order to reduce the harmful substances in cigarettes, the production of "safe cigarettes" with low tar and low nicotine has become a problem that cigarette manufacturers are more concerned about. To solve these problems, the amount of auxiliary materials such as tobacco sheets in cigarette products must increase, but this will also cause problems such as lack of cigarette taste and satisfaction, and weakening of cigarette aroma. Therefore, when cigarette manufacturers carefully prepare cigarette formulas, they will add variou...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12
Inventor 张严殷飞
Owner HUABAO FLAVOURS & FRAGRANCES CO LTD
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