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Roasted potato spice, preparation method thereof and application of roasted potato spice in cigarettes

A technology for roasting potatoes and spices, applied in the directions of application, essential oils/spice, tobacco, etc., can solve problems such as unreported, and achieve the effects of low cost, simple process and easy control

Active Publication Date: 2014-12-03
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 potato extract is fermented and roasted at high temperature to prepare roasted potato spices and applied to the field of cigarette flavoring, which has not been reported in theoretical research and industrial practice.

Method used

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  • Roasted potato spice, preparation method thereof and application of roasted potato spice in cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Washing and peeling, crushing and beating, and decompression filtration: select mature potatoes with a single weight of 100-150g, remove the surface sediment with clean water and drain, wipe off the skin with a wire ball; cut the potatoes with a kitchen knife to a thickness of 5 ~6mm flakes are mixed according to the ratio of water and potato mass ratio of 1:1, using a high-speed tissue masher for beating for 5 minutes, and the rotating speed is 11000rpm to obtain potato pulp; the gained potato pulp is poured on the filter paper of the Buchner funnel, and the press filter to obtain the filtrate;

[0023] (2) Yeast fermentation: add edible active yeast (the content of active dry yeast is 0.2% of the mass of the filtrate) to the filtrate, and incubate at a constant temperature of 35°C for 2 hours to obtain a culture medium;

[0024] (3) Baking at high temperature: put the culture medium in an oven, and bake at 130°C for 3 hours to obtain the aroma substance of roasted...

Embodiment 2

[0030] (1) Washing and peeling, crushing and beating, and decompression filtration: select mature potatoes with a single weight of 120-160g, remove the surface sediment with clean water and drain, wipe off the skin with a wire ball; cut the potatoes with a kitchen knife to a thickness of 5 ~6mm flakes are mixed according to the ratio of water and potato mass ratio of 5:1, and the high-speed tissue masher is used for beating for 10min, and the rotating speed is 12000rpm to obtain potato pulp; the gained potato pulp is poured on the filter paper of the Buchner funnel, press filter to obtain the filtrate;

[0031] (2) Yeast fermentation: add edible active yeast (the content of active dry yeast is 0.1% of the mass of the filtrate) to the filtrate, and incubate at a constant temperature of 40°C for 3 hours to obtain a culture medium;

[0032] (3) Baking at high temperature: put the culture medium in an oven, and bake at 170°C for 1.5 hours at high temperature to obtain the aroma su...

Embodiment 3

[0038] (1) Washing and peeling, crushing and beating, and decompression filtration: select mature potatoes with a single weight of 90-140g, remove the surface sediment with clean water and drain, wipe off the skin with a wire ball; cut the potatoes with a kitchen knife to a thickness of 5 ~6mm flakes are mixed according to the ratio of water and potato mass ratio of 10:1, using a high-speed tissue masher for beating for 20min, and the rotating speed is 10000rpm to obtain potato pulp; the gained potato pulp is poured on the filter paper of the Buchner funnel, and the press filter to obtain the filtrate;

[0039] (2) Yeast fermentation: add edible active yeast (the content of active dry yeast is 0.4% of the mass of the filtrate) to the filtrate, and incubate at 30°C for 1.5 hours to obtain a culture medium;

[0040] (3) Baking at high temperature: put the culture medium in an oven, and bake at 200°C for 1 hour to obtain the aroma substance of roasted potatoes;

[0041] (4) Homo...

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Abstract

The invention discloses a preparation method of a roasted potato spice. The preparation method comprises the following steps: cleaning and peeling, crushing and pulping, pressure-reduced filtration, yeast fermentation, high-temperature baking, homogeneous emulsification and the like, i.e., the method comprises the following steps: performing cleaning and peeling, crushing and pulping, pressure-reduced filtration and yeast fermentation treatment on potatoes, performing high-temperature baking at 60-350 DEG C, and then performing homogeneous emulsification by virtue of a colloid grinder. The prepared roasted potato spice disclosed by the invention is uniformly sprayed on cut tobaccos in a cigarette feeding process, and the 'baking fragrance' notes of the cigarettes can be showed, so that the smoking quality and sensory comfort level of the cigarettes can be improved, the aroma of the cigarettes can be significantly increased, the aftertaste can be improved, and the irritation and miscellaneous odors also can be relatively greatly reduced. The product disclosed by the invention is low in cost, simple in process and high in safety, and is worthy of popularization and application in the whole industry.

Description

technical field [0001] The invention belongs to the technical field of natural product extraction and application, and in particular relates to a baked potato spice, 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. However, compared with well-known foreign brands, domestic cigarette products have certain gaps 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] Potatoes are rich in nutrients and can release a strong roasted aroma after roasting, which happens to be similar to the "roasted aroma" of cigarettes. However, so far, the field of fermenting the potato extract and roasting it at a high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/18
Inventor 马宇平杨金初宋金勇陈芝飞李耀光郝辉李国政赵志伟孙志涛于建春聂聪
Owner CHINA TOBACCO HENAN IND
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