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A roasted tartary buckwheat essence, its preparation method and application

A technology for roasting tartary buckwheat essence and tartary buckwheat is applied in the directions of application, essential oil/spice, and fat production, which can solve the problems of insufficient sweetness, poor comfort, and strong dryness, so as to highlight the roasted aroma and improve smoking. The effect of quality and sensory comfort

Active Publication Date: 2018-01-16
CHINA TOBACCO HENAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with well-known foreign brands, domestic cigarette products have certain gaps in smoking quality and sensory comfort, such as weak aroma, strong dryness, insufficient sweetness, and poor comfort.

Method used

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  • A roasted tartary buckwheat essence, its preparation method and application

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of roasted tartary buckwheat essence, comprising the steps of:

[0019] (1) Pretreatment: Select tartary buckwheat with plump, uniform, and insect-free grains, and use wind separator to remove impurities;

[0020] (2) Crushing and beating: According to water: tartary buckwheat (m / m) = 1:1, pour into the colloid mill and homogenize for 5 minutes to obtain tartary buckwheat pulp;

[0021] (3) Yeast fermentation: add 0.2wt% edible active yeast (calculated as dry yeast) to tartary buckwheat pulp, and incubate at 35°C for 2 hours;

[0022] (4) Roasting at high temperature: add 5% maltose of tartary buckwheat to the fermentation liquid, evaporate the moisture in the fermentation liquid in an oven at 90°C; then bake in an oven at 150°C for 1.5 hours to obtain roasted tartary buckwheat aroma substances;

[0023] (5) Simultaneous distillation and extraction: put roasted tartary buckwheat aroma substances and water in a large round-bottomed flask at a mass ...

Embodiment 2

[0029] A preparation method of roasted tartary buckwheat essence, comprising the steps of:

[0030] (1) Pretreatment: Select tartary buckwheat with plump, uniform, and insect-free grains, and use wind separator to remove impurities;

[0031] (2) Crushing and beating: According to water: tartary buckwheat (m / m) = 0.5:1, pour into the colloid mill and homogenize for 10 minutes to obtain tartary buckwheat pulp;

[0032] (3) Yeast fermentation: add 0.4wt% edible active yeast (calculated as dry yeast) to tartary buckwheat pulp, and incubate at 40°C for 3 hours;

[0033] (4) Roasting at high temperature: Add 8% maltose of tartary buckwheat to the fermentation liquid, evaporate the moisture in the fermentation liquid in an oven at 60°C; then bake in an oven at 120°C for 3 hours to obtain the aroma of roasted buckwheat substance;

[0034] (5) Simultaneous distillation and extraction: put roasted tartary buckwheat aroma substances and water in a large round-bottomed flask at a mass r...

Embodiment 3

[0040] A preparation method of roasted tartary buckwheat essence, comprising the steps of:

[0041] (1) Pretreatment: Select tartary buckwheat with plump, uniform, and insect-free grains, and use wind separator to remove impurities;

[0042] (2) Crushing and beating: According to water: tartary buckwheat (m / m) = 3:1, pour into the colloid mill and homogenize for 5 minutes to obtain tartary buckwheat pulp;

[0043] (3) Yeast fermentation: add 0.05wt% edible active yeast (calculated as dry yeast) to tartary buckwheat pulp, and incubate at 25°C for 4 hours;

[0044] (4) Roasting at high temperature: Add 10% maltose of tartary buckwheat to the fermentation liquid, evaporate the moisture in the fermentation liquid in an oven at 70°C; then bake in an oven at 180°C for 1 hour to obtain the aroma of roasted buckwheat substance;

[0045] (5) Simultaneous distillation and extraction: put roasted tartary buckwheat aroma substances and water in a large round-bottomed flask at a mass rat...

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Abstract

A roasted tartary buckwheat essence, its preparation method and its application in cigarettes belong to the field of natural flavor preparation and application, including five steps of pretreatment, pulverization and beating, yeast fermentation, high-temperature roasting and simultaneous distillation and extraction to obtain roasted tartary buckwheat buckwheat essence, and the roasted tartary buckwheat essence is applied to the cigarette, and its addition amount is 0.01-0.5% of the weight of shredded tobacco. In the present invention, tartary buckwheat is firstly roasted, and then extracted by simultaneous distillation to obtain roasted tartary buckwheat essence, and the roasted tartary buckwheat essence is applied to cigarettes, and the roasted tartary buckwheat essence is used to release the "roasted aroma" during the burning process of cigarettes. The mechanism is that it is evenly sprayed on the shredded tobacco through the cigarette flavoring process to highlight the roasted aroma of cigarettes, thereby improving its smoking quality and sensory comfort.

Description

technical field [0001] The invention belongs to the field of preparation and application of natural spices, and in particular relates to a roasted tartary buckwheat essence, a preparation method thereof and an application in cigarettes. Background technique [0002] With the rapid development of my country's economy, consumers have higher and higher requirements for the inherent quality of cigarettes. However, compared with well-known foreign brands, domestic cigarette products have certain gaps in smoking quality and sensory comfort, such as weak aroma, strong dryness, insufficient sweetness, and poor comfort. Therefore, it is an inevitable trend in the development of domestic cigarettes to increase the aroma of cigarettes, reduce dryness, and improve comfort. [0003] Tartary buckwheat is a rare medicinal and edible crop in nature. According to "Compendium of Materia Medica", tartary buckwheat is bitter in taste and mild in nature. Tartary buckwheat not only has excellen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00A24B15/30
Inventor 李耀光董顺德魏明杰李国栋赵志伟张东豫罗灿选赵继飚杨展党俊伟张俊松赵玉惠
Owner CHINA TOBACCO HENAN IND
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