Preparation method of composite fruity tobacco essence

A technology for tobacco flavor and fruit flavor, which is applied in the preparation of tobacco, essential oils/spice, tobacco, etc., can solve the problems of thin flavor, not mellow and single fruit flavor, etc., and achieves soft and delicate smoke, rich aroma layers, craftsmanship and so on. simple effect

Inactive Publication Date: 2016-09-28
CHINA TOBACCO JIANGXI IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The Chinese patent of ZL200910040925.8 provides an apple-flavored tobacco flavor, and the Chinese patent of CN104611133A discloses a strawberry-flavored tobacco flavor, all of which are of a single fruity flavor, with relatively thin flavor and insufficient fruity flavor mellow

Method used

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  • Preparation method of composite fruity tobacco essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: 25g of apple peel, 110g of grape peel, 95g of watermelon peel, 16g of orange peel, 60g of banana peel, 8g of mango peel, and 30g of pomelo peel are respectively crushed into slag and mixed, adding compound enzyme and 900g of water, and adjusting the pH to 5.2 , the temperature is 46°C, after enzymolysis for 50min, the temperature is raised to 100°C and kept for 10min to inactivate the enzyme, then add 1.5g sodium benzoate, 0.4g titanium dioxide, 9.2g riboflavin, 2g adipic acid, 20g sodium sulfate, 23ml With n-butanol, continue to decoct at 100°C for 1.5h, filter, and concentrate the filtrate to a relative density of 1.08.

[0011] The compound enzyme described therein includes pectinase and cellulase, the consumption of pectinase is 4000U / g banana peel, and the consumption of cellulase is 200U / g grape skin.

Embodiment 2

[0012] Example 2: 20g of apple peel, 100g of grape peel, 80g of watermelon peel, 12g of orange peel, 50g of banana peel, 5g of mango peel, and 20g of pomelo peel are respectively crushed into slag and mixed, adding compound enzyme and 800g of water, and adjusting the pH to 5.0 , the temperature is 45°C, after enzymolysis for 40min, the temperature is raised to 100°C and kept for 10min to inactivate the enzyme, then add 1.2g sodium benzoate, 0.2g titanium dioxide, 8.5g riboflavin, 1g adipic acid, 15g sodium sulfate, 20ml With n-butanol, continue to decoct at 100°C for 1.5h, filter, and concentrate the filtrate to a relative density of 1.02.

[0013] The compound enzyme described therein includes pectinase and cellulase, the consumption of pectinase is 4000U / g banana peel, and the consumption of cellulase is 200U / g grape skin.

Embodiment 3

[0014] Example 3: 30g of apple peel, 120g of grape peel, 110g of watermelon peel, 20g of orange peel, 70g of banana peel, 10g of mango peel, and 40g of pomelo peel are respectively crushed into slag and mixed, then compound enzyme and 1000g of water are added to adjust the pH to 5.3 , the temperature is 50°C, after enzymolysis for 60min, the temperature is raised to 100°C and kept for 10min to inactivate the enzyme, then add 1.8g sodium benzoate, 0.6g titanium dioxide, 11.2g riboflavin, 3g adipic acid, 23g sodium sulfate, 25ml With n-butanol, continue to decoct at 100°C for 2 hours, filter, and concentrate the filtrate to a relative density of 1.12.

[0015] The compound enzyme described therein includes pectinase and cellulase, the consumption of pectinase is 4000U / g banana peel, and the consumption of cellulase is 200U / g grape skin.

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Abstract

The invention provides a preparation method of a composite fruity tobacco essence. The preparation method comprises the following steps: respectively crushing 20-30g of apple skins, 100-120g of grape skins, 80-110g of watermelon peel, 12-20g of orange peel, 50-70g of banana skins, 5-10g of mango skins and 20-40g of shaddock peel to form residues, mixing above residues, adding compound enzyme and 800-1000g of water, adjusting the pH value of the above obtained liquid to 5.0-5.3, carrying out enzymatic hydrolysis at 45-50DEG C for 40-60min, heating the obtained liquid to 100DEG C in order to inactivate enzyme, adding 1.2-1.8g of sodium benzoate, 0.2-0.6g of titanium dioxide, 8.5-11.2g of riboflavin, 1-3g of adipic acid, 15-23g of sodium sulfate and 20-25ml of n-butaonl, continuously decocting the obtained liquid at 100DEG C for 1.5-2h, filtering the decocted liquid, and concentrating the obtained filtrate. The essence prepared in the invention has the advantages of high aroma intensity, abundant fruit aromas, and satisfactory improvement of the quality of tobacco.

Description

technical field [0001] The invention belongs to the technical field of essence for tobacco, and more specifically, the invention relates to a preparation method of essence for tobacco with compound fruit flavor. Background technique [0002] As an additive used in the cigarette industry, flavoring and fragrance for tobacco is used to flavor tobacco products and produce a good smoke effect. The use of tobacco flavors and fragrances probably began in the 16th century. At that time, the flavors and fragrances used were very single, only licorice essence, and its role was only to keep fresh and preserve. In the 19th century, after the appearance of chewing tobacco, in order to make the taste of tobacco more acceptable to everyone, people added some sweeteners to chewing tobacco, and flavors and fragrances for tobacco began to be used in the tobacco industry. Adding ingredients are also limited to several natural substances and extracts thereof such as rum, sugar, tonka beans, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B15/24A24B3/12
CPCA24B3/12A24B15/241C11B9/02
Inventor 苏加坤蔡继宝郭磊罗娟敏徐达邵灯寅周会舜邓宇罗海涛田耀伟何力
Owner CHINA TOBACCO JIANGXI IND CO LTD
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