Sugar cane juice Maillard reaction product, preparation method thereof and application thereof to cigarettes

A technology of Maillard reaction and sugarcane juice, which is applied in Maillard reaction products and application fields, can solve problems that have not been reported, and achieve the effects of low cost, simple operation, and improved sensory comfort

Active Publication Date: 2014-11-19
CHINA TOBACCO HENAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, so far, the enzymatic treatment of sugarcane juice and the Maillard reaction to prepare tobacco flavors have not been reported in theoretical research and industrial practice.

Method used

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  • Sugar cane juice Maillard reaction product, preparation method thereof and application thereof to cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Cleaning, juicing, and filtering: Select sugarcane with thick stems and no damage, moths or diseases, cut them into 10cm long sections, add water to clean them, put the sugarcane in a juicer for 5 minutes, and extract all the juice Squeeze out; then use a filter with a filter mesh diameter of 0.5mm for coarse filtration to separate the slurry into juice and coarse residue; then put the coarsely filtered juice into a centrifugal filter with a filter mesh diameter of 0.16mm Finely filter the sugarcane juice in the machine;

[0021] (2) Enzymolysis: add invertase with sugarcane juice quality of 2‰ to sugarcane juice, bathe in water at 50°C for 1.5h, then immediately transfer to a water bath at 90°C and heat for 30min to inactivate the enzyme to obtain an enzymolysis solution;

[0022] (3) Concentration: Concentrate the enzymatic hydrolyzate under reduced pressure at 45°C and 65KPa until there is no water to obtain enzymatic hydrolyzate of sugarcane juice;

[0023] (4)...

Embodiment 2

[0028] (1) Cleaning, juicing, and filtering: Select sugarcane with thick stems and no damage, moths or diseases, cut them into 15cm long sections, add clean water for cleaning, put the sugarcane into a juicer and squeeze continuously for 6 minutes, and the juice will be completely Squeeze out; then use a filter with a filter mesh diameter of 0.5mm for coarse filtration to separate the slurry into juice and coarse residue; then place the coarsely filtered juice into a centrifugal filter with a filter mesh diameter of 0.16mm Carry out fine filtration to obtain sugarcane juice;

[0029] (2) Enzymolysis: add invertase with sugarcane juice quality of 5‰ to sugarcane juice, bathe in water at 55°C for 1 hour, then immediately transfer to a water bath at 95°C and heat for 40 minutes to inactivate the enzyme to obtain an enzymolysis solution;

[0030] (3) Concentration: Concentrate the enzymatic hydrolyzate under reduced pressure at 50°C and 60KPa until there is no water to obtain the ...

Embodiment 3

[0036] (1) Cleaning, juicing, and filtering: Select sugarcane with a thick stem and no damage, insects or diseases, cut it into 20cm long sections, add water to clean it, put the sugarcane into a juicer and squeeze it continuously for 7 minutes, and the juice will be completely Squeeze out; then use a filter with a filter mesh diameter of 0.5mm for coarse filtration to separate the slurry into juice and coarse residue; then place the coarsely filtered juice into a centrifugal filter with a filter mesh diameter of 0.16mm Carry out fine filtration to obtain sugarcane juice;

[0037] (2) Enzymolysis: Add invertase with sugarcane juice quality of 3‰ to sugarcane juice, bathe in water at 45°C for 2 hours, then immediately transfer to a water bath at 85°C and heat for 50 minutes to inactivate the enzyme to obtain an enzymolysis solution;

[0038] (3) Concentration: Concentrate the enzymatic hydrolyzate under reduced pressure at 45°C and 70KPa until there is no water to obtain enzyma...

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Abstract

The invention discloses a preparation method of a sugar cane juice Maillard reaction product. The method comprises the steps of cleaning, squeezing, filtering, enzymatic hydrolysis, concentrating, reacting and the like. Sugar cane is subjected to cleaning, squeezing, filtering, enzymatic hydrolysis and concentrating, and undergoes a Maillard reaction with proline at the temperature of 110-130 DEG C. The prepared sugar cane juice Maillard reaction product is uniformly sprayed onto tobacco shreds in a cigarette feeding procedure, so that the sweet flavor of cigarettes is highlighted, the smoking quality and feel comfort of the cigarettes are improved, the fragrance of the cigarettes is improved remarkably, the aftertaste is improved, and the irritation and offensive odor are reduced greatly. The product is low in cost, is simple in process, is high in safety, and is worthy of industry-wide popularization and application.

Description

technical field [0001] The invention belongs to the technical field of Maillard reaction products and applications, and in particular relates to a sugarcane juice Maillard reaction product, its preparation method and application. Background technique [0002] With the rapid development of my country's economy, consumers have higher and higher requirements for the inherent quality of cigarettes. Moreover, compared with well-known foreign brands, domestic cigarette products have a certain gap in smoking quality and sensory comfort, such as weak aroma, strong dryness, insufficient sweetness, and poor comfort. Therefore, it is an inevitable trend in the development of domestic cigarettes to increase the aroma of cigarettes, reduce dryness, and improve comfort. [0003] Sugarcane juice is sweet and nutritious. It is not only rich in sucrose, glucose and fructose, but also contains a lot of amino acids such as aspartic acid, glutamic acid, serine and alanine, which provide raw ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30
Inventor 马宇平于建春杨金初陈芝飞李耀光宋金勇郝辉赵志伟孙志涛芦昶彤聂聪
Owner CHINA TOBACCO HENAN IND
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