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Preparation method for Millard reaction flavor and application of Millard reaction flavor to cigarette

A technology of Maillard reaction and spices, which is applied in the preparation of tobacco, application, essential oils/flavors, etc., can solve the problems of affecting the use value of tobacco, increasing irritation and residue, etc., and achieves easy promotion and application, comfort improvement, and operation convenient effect

Active Publication Date: 2016-02-24
CHINA TOBACCO HEBEI INDUSTRIAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Cocoa is generally not used in the production of flue-cured cigarettes due to its prominent vanilla-like aroma, and its use value in tobacco is affected due to its increased pungency and residual properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] a. After dissolving 6Kg of sodium carbonate in 60Kg of water in the reactor, add 30KgL-glycine, 3KgL-threonine and 3KgL-proline to the reactor in sequence, stir and heat up to 80-95°C;

[0018] b. After the above materials are completely dissolved for about 10 to 20 minutes, add 72Kg of propylene glycol, 48Kg of invert sugar and 14Kg of cocoa powder into the reactor in sequence, stir evenly, and record the total weight of the materials before raising the temperature;

[0019] c. When the temperature rises to 95°C, stir and keep warm for 120 minutes. During this period, the lost water will be replenished every 30 minutes, and then the lost water will be replenished when it is naturally cooled to room temperature. After stirring evenly, let it stand for 24 hours, discard the insoluble matter, and filter the upper layer Liquid obtains reaction product Maillard reaction fragrance 230Kg, yield rate is 97.5%.

[0020] Spray the Maillard reaction flavor prepared above evenly o...

Embodiment 2

[0022] a. After dissolving 6Kg of sodium carbonate in 60Kg of water in sequence in the reactor, add 24KgL-glycine, 4KgL-threonine and 2KgL-proline into the reactor in sequence, stir and heat up to 80-95 ℃;

[0023] b. After the above materials are completely dissolved for about 10 to 20 minutes, add 90Kg of propylene glycol, 40Kg of invert sugar and 10kg of cocoa powder into the reaction kettle in sequence, stir evenly, and record the total weight of the materials before raising the temperature;

[0024] c. When the temperature rises to 95°C, stir and keep warm for 120 minutes, replenish the lost water every 30 minutes during this period, and then replenish the lost water when it is naturally cooled to room temperature, then stir evenly and let it stand for 24 hours, discard the insoluble matter, and filter 231Kg of the reaction product Maillard reaction fragrance was obtained from the supernatant, with a yield of 97.9%.

[0025] The Maillard reaction spice prepared in this e...

Embodiment 3

[0027] a. After dissolving 5Kg sodium carbonate in 50Kg water in the reactor, add 25KgL-glycine, 4KgL-threonine and 2KgL-proline to the reactor in sequence, stir and heat up to 80-95°C;

[0028] b. After the above materials are completely dissolved for about 10 to 20 minutes, add 85Kg of propylene glycol, 50Kg of invert sugar and 12Kg of cocoa powder into the reactor in sequence, stir evenly, and record the total weight of the materials before raising the temperature;

[0029] c. When the temperature rises to 95°C, stir and keep warm for 120 minutes. During this period, the lost water will be replenished every 30 minutes, and then the lost water will be replenished when it is naturally cooled to room temperature. After stirring evenly, let it stand for 24 hours, discard the insoluble matter, and filter the upper layer Liquid obtains reaction product Maillard reaction fragrance 227Kg, yield rate is 97.4%. .

[0030] The Maillard reaction spice prepared in this example is evenl...

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PUM

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Abstract

The invention discloses a preparation method for Millard reaction flavor and application thereof. The preparation method comprises the following steps: after sodium carbonate is dissolved in water, adding materials comprising L-glycine, L-threonine and L-proline, after materials are dissolved, adding materials comprising propylene glycol, invert sugar and cocoa powder in sequence, stirring uniformly, heating to 90-98 DEG C, cooling to normal temperature, carrying out standing for 24 h, removing insoluble substances and filtering supernatant. After the Millard reaction flavor prepared through the preparation method disclosed by the invention is applied to cigarettes with flue-cured tobacco fragrance, the vanilla fragrans style characteristic fragrance of cocoa can be masked, and the characteristics of baking fragrance, nut fragrance, and coked sweet fragrance are retained; compared with cigarettes not added with the flavor, the cigarettes produced by spraying the Millard reaction flavor prepared through the preparation method disclosed by the invention has the advantages as follows through a smoking test: the fragrance is fuller, miscellaneous gas is reduced, irritation is reduced, the comfortableness is improved and the sweetness is improved. The preparation process is simple, the yield is high, no pollution in a production process is realized, the operation is convenient, existing equipment and raw materials of cigarette production enterprises are used to the greatest extent and all needed is to purchase fewer reaction raw materials, the production can be realized.

Description

technical field [0001] The invention relates to a preparation process of tobacco essence and its application in cigarettes. Background technique [0002] The Maillard reaction is a reaction between amino compounds and reducing sugars, and is one of the main sources of the characteristic aroma of tobacco. Tobacco is accompanied by different degrees of non-enzymatic browning reactions in the process of conditioning, aging, processing and smoking. Since the Maillard reaction product contains a large amount of aroma substances, and most of them are in harmony with the aroma of tobacco, it can effectively improve the quality of low-grade tobacco, reduce woody odor, and increase the aroma of tobacco, so it has become a good class of tobacco spices. [0003] Cocoa is an important tropical economic crop in the world. Because of its rich and fragrant unique flavor and important nutritional value, it has become one of the three major beverages (tea, coffee) in the world today and has...

Claims

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Application Information

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IPC IPC(8): C11B9/00C11B9/02A24B3/12A24B15/26
CPCA24B3/12A24B15/26C11B9/00C11B9/025
Inventor 鲍峰伟潘文亮胡立朝王涛张彦伟魏建彬王刘胜赵晖刘伟
Owner CHINA TOBACCO HEBEI INDUSTRIAL CO LTD
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