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A roasted potato spice, its preparation method and its application in cigarettes

A technology of baked potatoes and spices, applied in the fields of application, essential oils/spices, tobacco, etc., can solve the problems that have not been reported, and achieve the effects of low cost, improved sensory comfort, and easy control

Active Publication Date: 2016-08-24
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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  • A roasted potato spice, its preparation method and its application 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 baked potato flavor, which comprises the steps of washing and peeling, crushing and beating, decompression filtration, yeast fermentation, high-temperature baking and homogeneous emulsification, and the potatoes are washed and peeled, broken and beating, and decompression filtration 1. After yeast fermentation treatment, bake at 60-350°C at high temperature, and then homogeneously emulsify through a colloid mill; the roasted potato flavor prepared by the present invention is evenly sprayed on the shredded tobacco in the cigarette feeding process, highlighting the "flavor" of the cigarette Toasted aroma, which improves the smoking quality and sensory comfort. The cigarette aroma is significantly improved, the aftertaste is improved, and the 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 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 Patents(China)
IPC IPC(8): A24B15/18C11B9/00
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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