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Preparation method of cigarette pineapple flavor

A pineapple and spice technology, applied in the field of tobacco flavors and fragrances, can solve the problems of insignificant improvement effect of smoke taste, unstable raw material source, monotonous product aroma, etc. Effect

Inactive Publication Date: 2015-12-16
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Maillard reaction is a common non-enzymatic browning phenomenon. A large number of heterocyclic aroma compounds produced by Maillard reaction can improve cigarette smoke and have a very good application in tobacco flavors. Therefore, combining pineapple with beauty The preparation of pineapple flavors for tobacco by the Rad reaction can not only make cigarettes have a characteristic pineapple fruity aroma, but also improve the taste of smoke. Complexity, high cost, unstable source of raw materials, monotonous product aroma, and no obvious improvement effect on smoke taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 1 kg of fresh pineapple, add 5 times the volume of water to wash twice, use a juicer to beat the pineapple, collect the slurry, first filter the slurry with gauze to remove large particles of impurities, and then filter the filtrate with 0.8 micron The filter membrane is finely filtered to obtain clarified pineapple juice; take 500 grams of pineapple juice, add 10 grams of phenylalanine in the pineapple juice, stir well, and form a uniform reaction system; add hydrochloric acid to adjust the pH of the reaction system to be 2 , turn on the reflux condensing device, heat the reaction solution with steam to 40°C, keep the temperature constant for 1 hour, and stir continuously with an adjustable speed stirrer at 100 rpm to make the reaction system heated evenly to obtain the pineapple Maillard reactant; The pineapple Maillard reactant is put into a storage tank, cooled naturally, and then the pineapple Maillard reactant is separated and removed through a ceramic membran...

Embodiment 2

[0023] Take 1 kg of fresh pineapple, add 5 times the volume of water to wash twice, use a juicer to beat the pineapple, collect the slurry, first filter the slurry with gauze to remove large particles of impurities, and then filter the filtrate with 0.8 micron Finely filter the filter membrane to obtain clarified pineapple juice; weigh 500 grams of pineapple juice, add 20 grams of aspartic acid and 15 grams of glycine to the pineapple juice, then add 25 grams of glycerol as a solvent to accelerate dissolution, and stir evenly , form a uniform reaction system; add acetic acid to adjust the pH value of the reaction system to 6, turn on the reflux condensing device, heat the reaction solution to 70°C with steam, keep the temperature at a constant temperature for 3 hours, and continuously stir with an adjustable speed stirrer at 500 rpm. The reaction system is heated evenly to obtain a pineapple Maillard reactant; the obtained pineapple Maillard reactant is put into a storage tank,...

Embodiment 3

[0025] Take 1 kg of fresh pineapple, add 5 times the volume of water to wash twice, use a juicer to beat the pineapple, collect the slurry, first filter the slurry with gauze to remove large particles of impurities, and then filter the filtrate with 0.8 micron The filter membrane is finely filtered to obtain clarified pineapple juice; 500 grams of pineapple juice is weighed, 100 grams of tyrosine is added to the pineapple juice, and then 20 grams of ethylene glycol and 20 grams of glycerin are added to accelerate the dissolution as a solvent, stirring uniform to form a uniform reaction system; add concentrated ammonia water to adjust the pH of the reaction system to 8, turn on the reflux condensing device, heat the reaction solution to 90°C with an oil bath, keep the temperature for 5 hours, and use an adjustable speed stirrer at 600 rpm to continuously Stir to heat the reaction system evenly to obtain a pineapple Maillard reactant; put the obtained pineapple Maillard reactant ...

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Abstract

The invention provides a preparation method of cigarette pineapple flavor, and the preparation method comprises the following steps: (1) fetching fresh pineapples, cleaning with clear water for multi-times, carrying out a beating treatment, collecting slurries, carrying out a coarse filtration and a fine filtration, and obtaining a clarified pineapple juice; (2) adding amino compounds into the pineapple juice, carrying out an uniform stirring, and forming a uniform reaction system; (3) adjusting pH value of the reaction system with acidic compound or alkaline compound, heating a reaction system, carrying out a continuous stirring, and obtaining a pineapple maillard reaction object; (4) carrying out a membrane separation and an edulcoration of the pineapple maillard reaction object, and obtaining the cigarette pineapple flavor. Pineapple juice is used as a raw material, amino compounds are added for the maillard reaction for preparing the flavor, the membrane technology is employed for carrying out a separation and a purification; the invention has the advantages of wide raw material source, simple process and low cost, and the cigarette with the prepared perfume has obviously improved cigarette quality, comfortable, pure and mild smoke mouthfeel, and high fragrance intensity.

Description

technical field [0001] The invention relates to the technical field of flavors and fragrances for tobacco, in particular to a preparation method of pineapple fragrance for tobacco. Background technique [0002] Pineapple (Ananascomosus), also known as yellow pear and pineapple, is a perennial herb and one of tropical fruits. Pineapple fruit is of good quality and rich in nutrition, containing a lot of fructose, glucose, vitamin B, C, phosphorus, citric acid and protease and other substances. Because of its rich sugar and characteristic fruity aroma, pineapple has a wide application prospect in the flavor and fragrance industry. Maillard reaction is a common non-enzymatic browning phenomenon. A large number of heterocyclic aroma compounds produced by Maillard reaction can improve cigarette smoke and have a very good application in tobacco flavors. Therefore, combining pineapple with beauty The preparation of pineapple flavors for tobacco by the Rad reaction can not only mak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
Inventor 王娜熊国玺司辉张敦铁王萍
Owner HUBEI CHINA TOBACCO IND
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