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Preparation method for plum spice used for cigarette

A technology of plums and spices, applied in essential oils/flavors, tobacco, applications, etc., can solve the problems of low utilization rate of raw materials of tobacco plum spices, low content of active ingredients in extracts, and unsatisfactory application effects of cigarettes, etc., to achieve The preparation method is simple and environmentally friendly, enhances the aroma of cigarettes, and has a rich and realistic aroma

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

The plum flavor for tobacco prepared by this method not only has a low utilization rate of raw materials, but also the content of active ingredients in the obtained extract is not high, the characteristic aroma of plum is not strong, and the application effect in cigarettes is not very ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Wash and dry the ripe fruits, and use a rotary roasting machine to continuously stir and bake them at 120°C until they are evenly dried, the color turns yellowish brown, and the skin is wrinkled, then stop heating, and then stew until the color changes for black.

[0023] (2) crush the plums obtained in step (1) and pass through a 10-mesh sieve to obtain plum powder.

[0024] (3) Weigh the coarse plum powder obtained in step (2), add 5 times the weight of water to reflux and extract twice, each time for 2.5 hours, and combine the two filtrates to obtain a crude plum extract.

[0025] (4) The crude plum extract is naturally cooled to room temperature, and 0.2% of its weight is added to subtilisin (activity unit: 1.8×10 5 U), under the conditions of 35° C. and a stirring speed of 90 r / min, the enzymolysis was continued for 48 hours to obtain a plum enzymatic hydrolyzate.

[0026] (5) After the enzymatic hydrolysis, add 1.5 times the weight of 95% ethanol solution to...

Embodiment 2

[0029] (1) Wash and dry the ripe fruits, and use a rotary roasting machine to continuously stir and bake them at 90°C until they are evenly dried, the color turns yellowish brown, and the skin is wrinkled, then stop heating, and then stew until the color changes for black.

[0030] (2) crush the plums obtained in step (1) and pass through a 10-mesh sieve to obtain plum powder.

[0031] (3) Weigh the coarse plum powder obtained in step (2), add 4 times the weight of water to reflux and extract three times, each time for 2 hours, and combine the three filtrates to obtain a crude plum extract.

[0032] (4) The crude plum extract is naturally cooled to room temperature, and 0.05% of its weight is added to subtilisin (activity unit: 1.8×10 5 U), under the conditions of 45° C. and a stirring speed of 120 r / min, the enzymolysis was continued for 72 hours to obtain a plum enzymatic hydrolyzate.

[0033] (5) After the enzymatic hydrolysis, add 95% ethanol solution twice its weight to...

Embodiment 3

[0036] (1) Wash and dry the ripe fruits, and use a rotary roasting machine to continuously stir and bake them at 80°C until they are evenly dried, the color turns yellowish brown, and the skin is wrinkled, then stop heating, and then stew until the color changes for black.

[0037] (2) crush the plums obtained in step (1) and pass through a 10-mesh sieve to obtain plum powder.

[0038] (3) Weigh the coarse plum powder obtained in step (2), add 8 times the weight of water to reflux for extraction for 1 hour, and take the filtrate to obtain a crude plum extract.

[0039] (4) The crude plum extract is naturally cooled to room temperature, and 0.5% of its weight is added to subtilisin (activity unit: 1.8×10 5 U), under the conditions of 38° C. and a stirring speed of 60 r / min, the enzymolysis was continued for 24 hours to obtain a plum enzymatic hydrolyzate.

[0040] (5) After the enzymatic hydrolysis, add 95% ethanol solution twice its weight to the plum enzymatic hydrolysis li...

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PUM

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Abstract

The invention provides a preparation method for plum spice used for cigarette. The method comprises the steps that after being washed and airdried, plum fruits are dried; after smashing is conducted, plum coarse powder is obtained through ten-mesh sieve; after reflux extraction is conducted by using water, filter liquor is obtained by filtering, and a plum coarse extracting solution is obtained; after the plum coarse extracting solution is cooled down to indoor temperature, subtilisin is added, and plum enzymolysis liquid is obtained through enzymolysis; ethanol is added, and plum sedimentation liquid is obtained by stirring and sedimenting; after filtering is conducted, concentration is conducted, and n-butanol extract liquor is obtained through extraction after water and n-butanol are added; the plum spice used for the cigarette is obtained by adding propylene glycol after concentration is conducted. The plum spice is obtained by using the plum fruits, the utilization rate of a plum is improved, by means of the preparation method, environmental protection is achieved, the solvent can be reused, and the cost is lowered. At the same time, the perfume of the plum spice used for the cigarette prepared by using the method is intense and lifelike, the aroma quality of the cigarette can be improved obviously, the functions of softening of smoke, strengthening of oral sweet feeling and improving of sending performance of the smoke are achieved, and the practicality is strong.

Description

technical field [0001] The invention relates to a preparation method of tobacco flavor, in particular to a preparation method of tobacco plum flavor. Background technique [0002] Plum is the fruit of the fruit plum plant of the genus Apricot in the Rosaceae family, also known as green plum and sour plum. Plums are rich in nutrients and contain a variety of organic acids (citric acid, malic acid, etc.), vitamins, proteins and other substances necessary for the human body. At the same time, because plums have a sour and sweet fragrance, which is more harmonious with the aroma of cigarettes, plums are often used as tobacco flavors and fragrances to add to cigarettes. [0003] However, at present, most plum flavors for tobacco use plums as raw materials, and through simple extraction, filtration, concentration and other processes, the plum extract is prepared. The plum flavor for tobacco prepared by this method not only has a low utilization rate of raw materials, but also ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30
Inventor 喻世涛熊国玺苗丽坤程书锋肖龙恩杨鑫
Owner HUBEI CHINA TOBACCO IND
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