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A kind of maillard reaction product of sugarcane juice, its preparation method and its application in cigarette

A technology of Maillard reaction and sugarcane juice, which is applied in Maillard reaction products and application fields, can solve unreported problems and achieve the effects of low cost, improved sensory comfort, and easy control

Active Publication Date: 2016-03-02
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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  • A kind of maillard reaction product of sugarcane juice, its preparation method and its application in cigarette

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 in the machine to obtain sugarcane juice;

[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;

[002...

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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PUM

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Abstract

The invention discloses a method for preparing a Maillard reaction product of sugarcane juice, which comprises the steps of cleaning, squeezing, filtering, enzymatic hydrolysis, concentration and reaction. After the sugarcane is cleaned, squeezed, filtered, enzymatic and concentrated, Maillard reaction with proline at 110-130°C is sufficient. The Maillard reaction product of sugarcane juice prepared by the present invention is evenly sprayed onto shredded tobacco in the cigarette feeding process, highlighting the "roasted sweet" aroma of cigarettes, thereby improving its smoking quality and sensory comfort, significantly improving cigarette aroma and improving aftertaste, Irritation and miscellaneous gas are also greatly reduced. The product of the invention has low cost, simple process and high safety, and is worthy of popularization and application in the whole industry.

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 Patents(China)
IPC IPC(8): A24B3/12C11B9/00A24B15/30
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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