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Cigarette spice prepared from tropical fruit extract and preparing method of spice

A technology for tropical fruits and tobacco flavors, applied in essential oils/spices, tobacco, applications, etc., can solve the problems of damage to fruit flavor components, inability to maintain aroma, and difficulty in long-term preservation of tropical fruits, reducing irritation, and being easy to use. Mass production, low cost effect

Inactive Publication Date: 2016-05-18
嘉兴景程生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Harvesting of tropical fruits is concentrated in the hot April-September. The high temperature and high humidity growth conditions can easily accelerate the rot of fruits, which makes it difficult to preserve tropical fruits for a long time. Except for some fresh food, most of them need to be further processed, such as canned fruit , fruit juice, etc. However, after tropical fruits are heated, sterilized, refrigerated, etc., most of the special fruit aroma components in the original fruit are destroyed, and their unique aroma cannot be maintained.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Mix 100g of pineapple pulp with 400g of water, beat and stir, add 0.3g of compound plant hydrolytic enzyme, put it in a conical flask, shake it in a water bath at 45°C for 4 hours, take it out, put it in a boiling water bath for 10 minutes to inactivate the enzyme, and filter with suction Finally, the filtrate is concentrated to an extract with a rotary evaporator to obtain a concentrated pineapple extract;

[0015] (2) Weigh 10g of concentrated pineapple extract, add 1g of alanine, dissolve in 30g of propylene glycol, adjust the pH to 7, and carry out Maillard reaction at 100°C for 4 hours to obtain a cigarette made from tropical fruit extract spices.

[0016] Spray the obtained tobacco flavor evenly on the shredded tobacco at a mass ratio of 1‰, roll it into cigarettes, and evaluate the smoking by the smokers. The results of the smoking evaluation are shown in Table 1. The cigarettes made have less irritation, less miscellaneous gas, and richer aftertaste and aro...

Embodiment 2

[0018] (1) Mix 100g of durian pulp with 500g of water, beat and stir, add 0.11g of glucoamylase, put it in a conical flask, shake it in a water bath at 40°C for 3 hours, take it out, put it in a boiling water bath for 10 minutes to inactivate the enzyme, and filter it with suction The filtrate is concentrated to an extract with a rotary evaporator to obtain a concentrated durian extract;

[0019] (2) Weigh 10g of concentrated durian extract, add 1.25g of proline, dissolve it in 50g of propylene glycol, adjust the pH to 8, and carry out Maillard reaction at 115°C for 2h to obtain tobacco produced from tropical fruit extract. With spices.

[0020] Spray the obtained tobacco flavor evenly on the shredded tobacco at a mass ratio of 1‰, roll it into cigarettes, and evaluate the smoking by the smokers. The results of the smoking evaluation are shown in Table 1. The cigarettes made have less irritation, less miscellaneous gas, and richer aftertaste and aroma.

Embodiment 3

[0022] (1) Mix 100g of mango pulp with 800g of water, beat and stir, add 0.15g of pectinase, put it in a conical flask, shake it in a water bath at 50°C for 5 hours, take it out, put it in a boiling water bath for 10 minutes to inactivate the enzyme, and filter it with suction Concentrate the filtrate into an extract with a rotary evaporator to obtain a concentrated mango extract;

[0023] (2) Weigh 10g of concentrated mango extract, add 1.67g of aspartic acid, dissolve in 40g of propylene glycol, adjust the pH to 9, and carry out Maillard reaction at 130°C for 1 hour to obtain the tropical fruit extract Tobacco spices.

[0024] Spray the obtained tobacco flavor evenly on the shredded tobacco at a mass ratio of 1‰, roll it into cigarettes, and evaluate the smoking by the smokers. The results of the smoking evaluation are shown in Table 1. The cigarettes made have less irritation, less miscellaneous gas, and richer aftertaste and aroma.

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PUM

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Abstract

The invention provides cigarette spice prepared from tropical fruit extract and a preparing method of spice. The preparing method comprises the following steps that at first, fresh tropical fruits are peeled, then mixed with water and stirred for pulping, after enzymolysis is carried out on pulp with a hydrolytic enzyme for a certain period of time, enzyme deactivation and suction filtration are carried out, filter liquor is concentrated into extract through a rotary evaporator to obtain the concentrated tropical fruit extract, and then the concentrated tropical fruit extract and amino acid are subjected to a Maillard reaction, so that the special cigarette spice is obtained. The cigarette spice prepared from the tropical fruit extract through the Maillard reaction has the remarkable functions of reducing irritation of cigarettes, covering offensive odors, enriching aftertaste of the cigarettes and improving baking fragrance of the cigarettes. The adopted raw materials are natural, rich and low in price, the preparing method is simple and convenient, and industrialized mass production can be achieved easily.

Description

technical field [0001] The invention belongs to the field of flavors for tobacco, and in particular relates to flavors for tobacco prepared by using tropical fruit extracts and a preparation method thereof. Background technique [0002] Tropical fruits have a wide planting area in the world and a large output. Tropical fruits are rich in nutrition. The content of reducing sugar, amino acid, protein, crude fiber and organic acid in pulp is very high. In addition, it also contains a variety of essential vitamins and vitamins that are easily absorbed by the human body. Calcium, iron, magnesium and other trace elements. Harvesting of tropical fruits is concentrated in the hot April-September. The high temperature and high humidity growth conditions can easily accelerate the rot of fruits, which makes it difficult to preserve tropical fruits for a long time. Except for some fresh food, most of them need to be further processed, such as canned fruit , fruit juice, etc. However, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/24C11B9/02
CPCA24B15/24C11B9/02
Inventor 李孟平殷飞冯骉
Owner 嘉兴景程生物科技有限公司
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