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A kind of Maillard reaction fragrance for cigarettes and its preparation method
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A technology of Maillard reaction and spices, applied in essential oils/spices, tobacco, applications, etc., can solve the problems of free radicals harming the human body, etc., and achieve the effect of reducing irritating odor and softening the taste
Active Publication Date: 2015-10-21
SUZHOU YUNSHOU SOFTWARE TECH CO LTD
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[0005] There are free radicals in many places, and there are free radicals in the human body. They can not only help transmit energy to maintain life vitality, but also be used to kill bacteria and parasites, but excessive free radicals are harmful to the human body
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[0030] (2) Add the product in step (1) into the reaction kettle, adjust the pH to 5, control the temperature to 130°C, and react for 5 minutes to obtain the Maillard reaction flavor for tobacco.
[0031] The obtained Maillard reaction flavoring for tobacco was evenly sprayed on the shredded tobacco at a ratio of 0.2wt%, and smoked by the flavorer, the smoke of the flavoring for tobacco was more delicate and less irritating than that of tobacco without flavoring added. See Table 1 for the test results of miscellaneous gas index and aftertaste index.
[0034] (2) Add the product in step (1) into the reaction kettle, adjust the pH to 5.5, control the temperature to 140°C, and react for 10 minutes to obtain the Maillard reaction flavor for tobacco.
[0035] The obtained Maillard reaction flavoring for tobacco was evenly sprayed on the shredded tobacco at a ratio of 0.2wt%, and smoked by the flavorer, the smoke flavoring of the tobacco flavoring was compared with the tobacco without flavoring, and the smoke was more delicate, less irritating, and increased The fragrance effect is obvious. See Table 1 for the test results of miscellaneous gas index and aftertaste index.
Embodiment 3
[0037] (1) Dissolve 18kg of lysine, 6kg of tyrosine, 6kg of glycine and 45kg of fructose in 150kg of propylene glycol in turn, add 7kg of glutathione, 2kg of allantoin, and 1kg of citral, and stir evenly;
[0038] (2) Add the product in step (1) into the reaction kettle, adjust the pH to 6, control the temperature to 150°C, and react for 6 minutes to obtain the Maillard reaction flavor for tobacco.
[0039] The obtained Maillard reaction flavoring for tobacco was evenly sprayed on the shredded tobacco at a ratio of 0.2wt%, and smoked by the flavorer, the smoke flavoring of the tobacco flavoring was compared with the tobacco without flavoring, and the smoke was more delicate, less irritating, and increased The fragrance effect is obvious. See Table 1 for the test results of miscellaneous gas index and aftertaste index.
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Abstract
The invention discloses a Maillard reaction spice applied to tobaccos and a preparation method thereof. The spice is prepared from the following components in parts by weight: 20-30 parts of amino acid, 40-60 parts of reduced sugar, 100-200 parts of propylene glycol, 5-10 parts of glutathione and 2-3 parts of allantoin. Meanwhile, the invention provides the preparation method of the Maillard reaction spice applied to the tobaccos. The method comprises the following steps: mixing the raw materials, adding the mixed raw materials into a reaction kettle, regulating the pH to 5-7, controlling the temperature to be 130 to 150 DEG C and reacting for 5-10 minutes to obtain the Maillard reaction spice applied to the tobaccos. The spice prepared by the method disclosed by the invention not only has a certain flavor enhancement effect on the tobaccos but also can enhance the sweet flavor of the tobaccos, reduce pungent smells of the tobaccos and make the smoking smell be more tender.
Description
technical field [0001] The invention belongs to the field of flavors for tobacco, in particular to a Maillard reaction flavor for tobacco and a preparation method thereof. Background technique [0002] Existing cigarettes mainly increase the fragrance of tobacco by adding various essences, which can strengthen the fragrance concentration of tobacco leaves and improve the smoker's sense of smell and taste comfort. In addition to making cigarettes have a pleasant smell for smokers, a good flavoring essence for tobacco should also show a good flavoring effect in the smoke after burning. [0003] Since the Maillard reaction is a series of reactions such as condensation, dehydration, degradation, and redox between amino acids and reducing sugars or carbonyl compounds, it is a common non-enzymatic browning phenomenon and one of the important reactions for the formation of tobacco's characteristic aroma. Existing tobacco manufacturers mainly use Maillard compounds to increase the ...
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