Preparation method for tobacco flavor by utilizing fragrant honey in Maillard reaction

Abstract

The invention relates to a preparation method for flavors and fragrances, in particular to a preparation method for a tobacco flavor by utilizing fragrant honey in the Maillard reaction. According to the invention, during the Maillard reaction for preparing the tobacco flavor, the honey with fragrance partially or totally replaces reducing sugar and takes part in the Maillard reaction with amino acid and natural plant extracts together so as to prepare Maillard reactant-like tobacco flavor with fragrant aroma. The preparation method for tobacco flavor by utilizing fragrant honey in the Maillard reaction provided by the invention has wide raw material sources; the reactant-like flavor prepared by using the method has richer and fuller aroma, higher quality of aroma and good improvement of the quality of tobacco.

Description

technical field [0001] The invention relates to a method for preparing flavor and fragrance, in particular to a method for preparing tobacco fragrance by using floral honey to carry out Maillard reaction. Background technique [0002] In today's society, smoking has become a habit of many people. After the idea that smoking is harmful to health has been deeply rooted in the hearts of the people, in order to reduce the harmful substances in cigarettes, the production of "safe cigarettes" with low tar and low nicotine has become a concern of cigarette manufacturers. question. In order to achieve the above-mentioned goals, the amount of auxiliary materials such as tobacco sheets in cigarette products must increase, but this will also cause the effects of cigarette smoking, lack of satisfaction, and weakening of smoke aroma. Thereby cigarette manufacturer also can adopt the way of adding various spices to make up for the deficiency of cigarette fragrance when carefully allocati...

AI Technical Summary

Problems solved by technology

[0004] Some people in China simply react glucose and amino acids to produce Maillard reaction products. This kind of spice has a single aroma and has limited improvement on the smoking quality of cigarettes.

Chinese patents (CN1415717A and CN1175623A) disclose "the method of producing spices with tobacco extract as raw material" and "the preparation method and utilization of tobacco reactant spices". Although this method utilizes the Maillard reaction, it only increases the tobacco aroma and burnt aroma due to the single type of sugar added, and the amount of aroma is not rich enough, and the aroma quality is difficult to achieve a satisfactory effect.

CN101654637A patent discloses the use of reducing sugar in apricot extract and amino acid reaction to carry out the preparation of Maillard reaction tobacco flavoring, although it has the effects of covering up miscellaneous gas and reducing stimulation, but due to the limitation of the amount of reducing sugar in apricot extract, The amount of Maillard reaction products generated is also small, and the aroma and aroma quality need to be further improved

CN103146481A patent also discloses the research of using reducing sugar and amino acid to carry out Maillard reaction to prepare tobacco spices. The preparation method has the characteristics of simple process, high yield, no pollution in the production process, and convenient operation. The amount is not rich enough, the aroma is not high

[0005] To sum up, some domestic explorations and researches have been carried out on the Maillard reaction for the preparation of tobacco flavors. These work mainly focus on the selection of reducing sugars and amino acids, the addition of reducing sugars and amino acids, etc. , there is no research work by adding honey with floral aroma (it can not only provide reducing sugar for Maillard reaction, but also increase floral aroma components to enrich and improve aroma quality and aroma quality) for Maillard reaction preparation reaction for cigarettes spices