Preparing method of cocoa powder spice and application thereof

A technology of cocoa powder enzymes and spices, which is applied in the field of tobacco flavors, can solve problems such as the adverse effects of cigarette smoking, and achieve the effects of easy control of the process, improvement of stimulation, and increase of roasted aroma

Active Publication Date: 2015-07-29
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Combustion products of protein can adversely affect the taste of cigarettes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of cocoa powder spices, comprising the following steps:

[0026] 1) Add 2g of biological compound enzyme to 1Kg of natural cocoa powder, stir and incubate in 10Kg of water with a pH of 8 and a temperature of 55°C for 12 hours to obtain a cocoa powder enzyme fermentation liquid;

[0027] The biological complex enzyme is food grade, and is composed of papain, cellulase and amylase, and the weight ratio of the papain, cellulase and amylase is =1:1:1.

[0028] 2) Add 8 g of glucose to the cocoa powder enzyme fermentation liquid, mix well, add ammonia water to adjust the pH to 9, heat and reflux for extraction for 6 hours, filter, and concentrate the extract to a dark brown extract with a relative density of 1.15 to obtain cocoa powder flavor.

Embodiment 2

[0030] A preparation method of cocoa powder spices, comprising the following steps:

[0031] 1) Add 5g of biological compound enzyme to 1Kg of natural cocoa powder, stir and incubate in 8Kg of water with a pH of 10 and a temperature of 60°C for 2 hours to obtain a cocoa powder enzyme fermentation liquid;

[0032] The biological complex enzyme is composed of hydrolytic protease, cellulase and amylase, and the weight ratio of the hydrolytic protease, cellulase and amylase is =1:2:2.

[0033] 2) Add 10 g of glucose to the cocoa powder enzyme fermentation liquid, mix well, add ammonia water to adjust the pH to 8, heat and reflux for extraction for 3 hours, filter, and concentrate the extract to a dark brown extract with a relative density of 1.20 to obtain cocoa powder flavor.

Embodiment 3

[0035] A preparation method of cocoa powder spices, comprising the following steps:

[0036] 1) Add 1g of biological compound enzyme to 1Kg of natural cocoa powder, stir and incubate in 20Kg of water with a pH of 7 and a temperature of 40°C for 24 hours to obtain a cocoa powder enzyme fermentation liquid;

[0037] The biological complex enzyme is composed of neutral protease, cellulase and amylase, and the weight ratio of the neutral protease, cellulase and amylase is =1:0.5:0.5.

[0038] 2) Add 2 g of glucose to the cocoa powder enzyme fermentation liquid, mix well, add ammonia water to adjust the pH to 10, heat and reflux for extraction for 8 hours, filter, and concentrate the extract to a dark brown extract with a relative density of 1.10 to obtain cocoa powder flavor.

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PUM

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Abstract

The invention discloses a preparing method of cocoa powder spice. According to the method, biological compound enzymes are firstly used for carrying out biological fermentation processing on natural cocoa powder, then, fermentation liquid is used as a natural nitrogen source to take Maillard flavor enhancing reaction with a carbohydrate source, the cocoa powder spice with richer fragrance and higher flavor enhancing ingredient content is obtained, and the cocoa powder spice is applied to recombined tobacco leaves. Compared with the cocoa powder which is not subjected to enzymolysis fermentation and Maillard flavor enhancement, the cocoa powder has the advantages that the fragrance of the cigarettes is richer, the baking fragrance is enhanced, the smoke gas stimulation is reduced, and offensive odor is reduced, so that the smoking flavor defects of great stimulation and poor mouthfeel of the recombined tobacco leaves are overcome.

Description

technical field [0001] The invention relates to the field of flavors for tobacco, in particular to a method for preparing cocoa powder flavors, and the application of the cocoa powder flavors prepared by the method in recombined tobacco leaves. Background technique [0002] In tobacco products, the aroma and taste of tobacco are very important, and flavoring and adding materials are the key links in the cigarette process and an important means to improve the product style and improve the aroma quality of cigarettes. Considering the safety and environmental problems of chemically synthesized substances, the consumption of chemically synthesized spices is gradually reduced. And the application of natural spices is more and more extensive. Natural spices are increasingly loved by people because of their green, safety, and environmental protection characteristics. [0003] Reconstituted tobacco leaves, also known as reconstituted tobacco leaves or homogeneous tobacco leaves, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
Inventor 魏敏陈义坤陈一罗诚浩岳海波潘曦
Owner HUBEI CHINA TOBACCO IND
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