A kind of chestnut essence, its preparation method and its application in cigarette

A technology of chestnut essence and cigarettes, which is applied in the direction of preparation of tobacco, application, essential oils/flavors, etc., can solve the problems that chestnut aroma substances have not been reported, and achieve the effects of improving smoking quality and sensory comfort, easy control, and simple operation

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 application of chestnut aroma substances in the field of cigarette flavoring has not been reported in theoretical research and industrial practice.

Method used

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  • A kind of chestnut essence, its preparation method and its application in cigarette

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Pretreatment: Select fresh chestnuts with natural color, ripe fruit, and no pests and diseases. After removing the shells, use a pulverizer to fully pulverize them, and pass through a 40-mesh sieve to obtain chestnut powder;

[0022] (2) Enzymolysis of starch: add amylase with 5‰ quality of chestnut powder and deionized water with 2 times the weight of chestnut powder, heat in a water bath at 60°C for 2 hours, then immediately transfer to a water bath at 90°C and heat for 30 minutes to passivate the enzyme to obtain enzymolysis liquid;

[0023] (3) Add sugar source and bake at high temperature: add honey with 5% chestnut powder mass to the enzymolysis solution, evaporate the moisture in the enzymolysis solution in an oven at 90°C; then bake in an oven at 150°C for 1.5h get crude products;

[0024] (4) Reflux extraction: add 80vt% ethanol twice the mass of the crude product to the crude product, heat and reflux for 3 hours at 80°C to obtain the extract;

[0025] (5...

Embodiment 2

[0030] (1) Pretreatment: Select fresh chestnuts with natural color, ripe fruit, and no pests and diseases. After shelling, use a pulverizer to fully pulverize them, and pass through a 60-mesh sieve to obtain chestnut powder;

[0031] (2) Amylase hydrolysis: add amylase with 2‰ quality of chestnut powder and deionized water with 1 times the weight of chestnut powder, heat in a water bath at 70°C for 2 hours, then immediately transfer to a water bath at 95°C and heat for 20 minutes to passivate the enzyme to obtain enzymolysis liquid;

[0032] (3) Add sugar source and bake at high temperature: add sucrose with 8% chestnut powder mass to the enzymolysis solution, evaporate the moisture in the enzymolysis solution in an oven at 100°C; then bake in an oven at 180°C for 1 hour to obtain Crude;

[0033] (4) Reflux extraction: add 90vt% ethanol which is 3 times the mass of the crude product to the crude product, heat and reflux at 90°C for 2 hours to obtain the extract;

[0034] (5)...

Embodiment 3

[0039] (1) Pretreatment: Select fresh chestnuts with natural color, ripe fruit, and no pests and diseases. After shelling, use a pulverizer to fully pulverize them, and pass through a 80-mesh sieve to obtain chestnut powder;

[0040] (2) Amylase hydrolysis: add amylase with 7‰ mass of chestnut powder and deionized water with 3 times the mass of chestnut powder, heat in a water bath at 55°C for 4 hours, then immediately transfer to a water bath at 90°C and heat for 50 minutes to passivate the enzyme to obtain enzymolysis liquid;

[0041] (3) Add sugar source and bake at high temperature: add sucrose with 10% of the mass of chestnut powder to the enzymolysis solution, evaporate the moisture in the enzymolysis solution in an oven at 90°C; then bake in an oven at 130°C for 3 hours to obtain Crude;

[0042] (4) Reflux extraction: add 85vt% ethanol twice the mass of the crude product to the crude product, heat and reflux for extraction at 70°C for 4 hours to obtain an extract;

[...

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Abstract

The invention discloses a preparation method of chestnut essence, which comprises the following steps: shelling fresh chestnuts and crushing them, adding 1-8‰ amylase and 1-3 times pure water, bathing in 55-75°C for 2-4 hours, Then heat the inactivated enzyme to obtain the enzymatic solution; add 5%-10% sugar source, evaporate the water in an oven at 80-100°C; bake in an oven at 130-180°C for 1-3h; add 1-4 times the mass 80‑90vt% ethanol, heat and reflux at 70‑90°C for 2‑4h; extract under reduced pressure at 45‑55°C and 60‑80KPa to obtain chestnut essence. The invention is low in cost and simple in process, and can be evenly sprayed on shredded tobacco through the cigarette flavoring process, which can highlight the "roasted sweet" aroma of cigarettes, and improve the smoking quality and sensory comfort.

Description

technical field [0001] The invention belongs to the technical field of preparation and application of natural spices, and in particular relates to a chestnut essence, its preparation method and its application in cigarettes. 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] Chestnut, also known as chestnut and Chinese chestnut, is a plant of the genus Chestnut in the Fagaceae family. It is native to China, distributed in Vietnam, Taiwan and mainland China, and grows at an altitude of 370...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00A24B3/12A24B15/18
Inventor 马宇平杨金初李国政赵志伟陈芝飞李耀光宋金勇孙志涛李怀奇郝辉聂聪
Owner CHINA TOBACCO HENAN IND
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