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Method for preparing apple juice Maillard tobacco flavor

A technology of apple juice and spices, which is applied in the preparation of tobacco, essential oils/flavors, tobacco, etc. It can solve the problems of monotonous aroma, high cost of sugar, single variety, etc., and achieve the effect of comfortable aftertaste and improved taste

Inactive Publication Date: 2015-09-23
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Some people in China simply react apple juice with amino acids to generate Maillard reaction products. This kind of spice has few varieties and single aroma, which has limited improvement on the quality of tobacco smoking.
Chinese patents (CN1415717A and CN1175623A) disclose "the method for 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, due to the single type of sugar added, some sugars are very expensive, and the aroma is difficult to achieve a satisfactory effect, and the source of raw materials is also unstable.
[0005] In a word, so far, the disclosed methods of using Maillard to prepare tobacco flavorings are either complicated in process, high in cost, unstable in source of raw materials, or monotonous in aroma, and unsatisfactory in effect. Therefore, a kind of effective and low-cost Maillard Reaction Tobacco Flavoring Is Very Necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh 500 g of concentrated apple juice, put it into a three-necked flask, add 30 g of alanine, start stirring, then add 30 g of ammonia water to adjust the pH to 9.7, connect the reflux condenser, heat to 90 ° C with an oil bath, and keep the temperature at 3 hour, the stirring speed is 200 rpm, then the heating is terminated, and the reactant is poured out, which is the product of the present invention. The resulting PH product exhibited strong fruity, toasty and nutty aromas. The product was added to the blank cigarette in an amount of 0.8‰ for smoking, and it was found that the product can significantly increase the smoke concentration, make the smoke soft and delicate, cover up the miscellaneous gas, and significantly improve the quality of the tobacco.

Embodiment 2

[0018] Weigh 500 grams of concentrated apple juice, put it into a three-necked flask, add 15 grams of alanine, 15 grams of proline, start stirring, then add 30 grams of ammonia water to adjust the pH to 9.7, connect the reflux condenser, and use an oil bath Heating to 95°C, keeping the temperature constant for 3.5 hours, stirring at a speed of 200 rpm, then stopping the heating, pouring out the reactant, is the product of the present invention. The obtained product exhibits a strong fruity and burnt-sweet aroma. The product was added to blank cigarettes in an amount of 0.8‰ for evaluation and smoking. It was found that the product can significantly improve the taste, with a comfortable aftertaste, alcohol and smoke.

Embodiment 3

[0020] Weigh 500 grams of concentrated apple juice, put it into a three-necked flask, add 40 grams of proline, start stirring, then add 50 grams of propylene glycol, 30 grams of concentrated ammonia water to adjust the pH to 9.7, connect the reflux condenser, and heat with an oil bath to 110°C, keep the temperature constant for 3 hours, and stir at a speed of 300 rpm, then stop heating, pour out the reactant, which is the product of the present invention. The obtained product exhibits a strong roasting aroma and rice aroma. The product was added to blank cigarettes in an amount of 0.8‰ for smoke evaluation. It was found that the product can significantly increase the concentration of smoke, cover up miscellaneous gases, make the smoke elegant and comfortable, and greatly improve the quality of cigarettes.

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PUM

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Abstract

The invention provides a method for preparing apple juice Maillard tobacco flavor. According to the method for preparing the apple juice Maillard tobacco flavor, ammonia substances are added to apple juice, the mixture is placed in a reaction kettle after being stirred to be stirred into a uniform reaction system, the PH value of the reaction system is adjusted by means of acid or alkali compounds, then a backflow pipe is installed, the Maillard reaction occurs by conducting heating under stirring, and thus the tobacco flavor is prepared. The apple juice Maillard tobacco flavor has strong roasted fragrance, fragrance and sweet of cigarettes can be improved, smoke can permeate, a smoker can feel bright, and the quality of cigarettes is remarkably improved.

Description

technical field [0001] The invention relates to a method for preparing tobacco spices, in particular to a method for preparing apple juice Maillard tobacco flavors. technical background [0002] At present, the tobacco flavors used in cigarettes in our country generally adopt two categories: one is natural extraction flavors, which use natural components contained in natural flavors or potentially coordinated with smoke; the other is synthetic flavors, which use synthetic It is a fragrance monomer that coordinates with the smoke and has a certain effect on the smoke. The flavors for tobacco made by these two types of spices alone or by blending are simple in process, but due to the monotonous aroma and single effect on smoke, the effect is not very good. The research on tobacco flavors in our country has always been relatively backward, and most of the flavors depend on imports. Therefore, it is necessary to develop tobacco flavors with good effects. [0003] Some people i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12A24B15/30
Inventor 张敦铁赵同林肜霖尹团章周湘
Owner HUBEI CHINA TOBACCO IND
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