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

The technology of Maillard reaction and Maillard reactant is applied in the field of preparation of flavors and fragrances, and can solve the problems of insufficient fragrance quantity, insufficient fragrance quantity and fragrance quality, and low fragrance quality.

Inactive Publication Date: 2015-04-08
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take by weighing 100g fig extract and 40g propylene glycol, put into there-necked flask, add 8g acacia flower honey (commercially available, Tongrentang) and 5.6g L-proline, start stirring, connect the reflux condenser, heat with oil bath to After 90°C, add 10ml of concentrated ammonia water, keep the temperature constant for 4 hours, the stirring speed is 180rpm, then stop heating, pour out the reactant after natural cooling, which is the product of the present invention. The obtained Maillard reactant exhibits a strong roasted aroma and fruity aroma, and a strong acacia flower aroma. The product is added to the blank shredded tobacco in an amount of 0.8‰ to evaluate the smoking effect, and it is found that the product can Make the smoke soft and delicate, cover up miscellaneous gases, significantly increase the concentration of smoke, and improve the aroma of smoke.

Embodiment 2

[0020] Weigh 100g Yunyan extract and 40g propylene glycol, put into a three-necked flask, add 4g acacia flower honey (commercially available, Tongrentang) and 4g fructose, and 6g L-proline, start stirring, connect the reflux condenser, use oil After the bath was heated to 100°C, 15ml of concentrated ammonia water was added, the temperature was kept constant for 3 hours, the stirring speed was 200rpm, then the heating was terminated, and the reactant was poured out after natural cooling, which was the product of the present invention. The obtained Maillard reactant showed a strong roasted aroma, tobacco aroma, and a strong acacia flower aroma. The product was added to the blank shredded tobacco in an amount of 0.7‰ for smoking effect evaluation, and it was found that the product It can make the smoke sweet, soft and delicate, significantly increase the smoke concentration, make the smoke elegant and comfortable, and obviously improve the quality of cigarettes.

Embodiment 3

[0022] Weigh 90g licorice extract, put it into a three-necked flask, add 4g wolfberry honey (commercially available, Tongrentang) and 4g maltose, and 6g L-arginine, start stirring, connect the reflux condenser, and heat to 120°C with an oil bath. After ℃, add 10ml 1N NaOH solution, keep the temperature for 5 hours, the stirring speed is 300rpm, then stop heating, pour out the reactant after natural cooling, which is the product of the present invention. The obtained Maillard reaction product showed a strong bread-baking and sweet aroma. The product was added to the blank shredded tobacco in an amount of 0.6‰ to evaluate the smoking effect. It was found that the product made the smoke soft and smooth. Sweet and moist smoke, significantly increase the plumpness of smoke, good agglomeration, significantly improve its aroma and quality of cigarettes.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12A24B15/30
CPCC11B9/022A24B15/306
Inventor 尹团章熊国玺张敦铁
Owner HUBEI CHINA TOBACCO IND
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