Preparation method of cocoa black powder cigarette additive and application of cigarette additive in cigarettes made of reconstituted tobacco

A technology for tobacco additives and reconstituted tobacco leaves, which is applied in the fields of tobacco preparation, application, tobacco, etc., can solve the problems of affecting the pure smell of cigarette smoke, producing more woody gas, pungent feeling, etc., and achieves the prospect of large-scale industrial application transformation, The effect of rich aroma and high content of aroma-enhancing ingredients

Active Publication Date: 2015-10-21
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to make the style of cigar-shaped cigarettes made from recombined tobacco leaves closer to that of cigars, it is usually necessary to dye the recombined tobacco leaves or cigarette paper, and the recombined tobacco leaves or cigarette paper produced

Method used

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  • Preparation method of cocoa black powder cigarette additive and application of cigarette additive in cigarettes made of reconstituted tobacco

Examples

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Effect test

Example Embodiment

[0022] Example 1

[0023] A method for preparing cocoa black powder smoke additives, the steps are as follows:

[0024] 1) Add 3g of biological complex enzyme to 1Kg of natural cocoa black powder, stir in 15Kg of water with a pH of 10 and a temperature of 50°C for 8 hours, centrifuge at 9000 rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation broth;

[0025] 2) Add 20g of honey to the cocoa black powder enzyme fermentation broth, mix, stir, adjust the pH to 10, heat to reflux for the Maillard reaction for 5 hours, after the reaction is over, concentrate the reaction solution to a black soak with a relative density of 1.15 Paste to obtain cocoa black powder smoke additives.

[0026] The biological complex enzymes are alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is 1:1:0.5:1.

Example Embodiment

[0027] Example 2

[0028] A method for preparing cocoa black powder smoke additives, the steps are as follows:

[0029] 1) Add 5g of biological complex enzyme to 1Kg of natural cocoa black powder, stir and incubate in 20Kg of water with a pH of 8 and a temperature of 60°C for 4 hours, centrifuge at 10,000 rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation broth;

[0030] 2) Add 50g of honey to the cocoa black powder enzyme fermentation broth, mix, stir, adjust the pH to 11, heat to reflux for Maillard reaction for 8 hours, after the reaction is over, concentrate the reaction solution to a black dip with a relative density of 1.1 Paste to obtain cocoa black powder smoke additives.

[0031] The biological complex enzymes are alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is 1:2:2:2.

Example Embodiment

[0032] Example 3

[0033] A method for preparing cocoa black powder smoke additives, the steps are as follows:

[0034] 1) Add 1g of biological complex enzyme to 1Kg of natural cocoa black powder, stir and incubate in 8Kg of water with a pH of 11 and a temperature of 40°C for 24 hours, centrifuge at 8000 rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation broth;

[0035] 2) Add 50g of honey to the cocoa black powder enzyme fermentation broth, mix, stir, adjust the pH to 9, heat to reflux for Maillard reaction for 3 hours, after the reaction, concentrate the reaction solution to a black dip with a relative density of 1.2 Paste to obtain cocoa black powder smoke additives.

[0036] The biological complex enzymes are alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is 1:0.5:0.5:0.5.

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Abstract

The invention discloses a preparation method of a cocoa black powder cigarette additive. Firstly, biological compound enzyme carries out a biological fermentation process to natural cocoa black powder, then fermentation liquor serves as a natural nitrogen source and carries out a Maillard flavouring reaction with honey, and then the cocoa black powder cigarette additive which has abundant fragrance and contains more flavouring components is obtained. The cocoa black powder cigarette additive can be used for flavor adjustment and dyeing of cigarettes made of reconstituted tobacco, and the cocoa black powder cigarette additive can be used in reconstituted tobacco and cigarette paper.

Description

technical field [0001] The invention belongs to the technical field of tobacco additives, and in particular relates to a method for preparing a cocoa black powder tobacco additive and an application of the cocoa black powder tobacco additive prepared by the method in recombined tobacco leaf cigarettes. Background technique [0002] Reconstituted tobacco leaves, also known as reconstituted tobacco leaves or homogeneous tobacco leaves, are mainly composed of tobacco powder, chips, tobacco stems or low-grade tobacco leaves with adhesives and other additives. Recombined tobacco leaves have flavor defects such as heavy miscellaneous gas, strong irritation and unpleasant taste, which affect the use effect and dosage of recombined tobacco leaves in cigarette products. The usual practice in China is to use additives to improve. At present, the most used additives are tobacco and natural plant extracts. These extracts are generally obtained through water, alcohol extraction or molecu...

Claims

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Application Information

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IPC IPC(8): A24B3/14
CPCA24B15/302A24B15/307C11B9/0003
Inventor 魏敏陈义坤张耀华罗诚浩岳海波潘曦
Owner HUBEI CHINA TOBACCO IND
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