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A method for preparing rich nutty flavor essence from shredded tobacco leaves

An aroma essence and rich technology, which is applied in the field of tobacco stem cut to prepare rich nut aroma essence, can solve problems such as lack, and achieve the effects of improving aroma quality, easy operation and rich source of raw materials

Active Publication Date: 2017-11-03
上海宝开生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a method for preparing a strong nutty flavor essence from shredded tobacco leaves and stems, which is used to solve the lack of using tobacco leaves and stems as raw materials in the prior art, through enzymatic hydrolysis- Problems of Maillard Method for Preparing Tobacco Essence with Rich Nutty Flavor

Method used

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  • A method for preparing rich nutty flavor essence from shredded tobacco leaves
  • A method for preparing rich nutty flavor essence from shredded tobacco leaves
  • A method for preparing rich nutty flavor essence from shredded tobacco leaves

Examples

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Effect test

Embodiment 1

[0054] Shredded tobacco stems are baked at 80-100° C. for 3-5 hours and then pulverized to obtain desired tobacco stem powder. Take a certain amount of tobacco stem powder, add distilled water and stir evenly, then add fungal amylase and C80 pectinase at 50-60°C for the first stage of enzymatic hydrolysis for 2-4 hours. Among them, the mass ratio of tobacco stem powder to distilled water is 1:9-15; the mass ratio of tobacco stem powder to fungal amylase is 100:0.05-0.15; the mass ratio of tobacco stem powder to C80 pectinase is The ratio is 100:0.05-0.15.

[0055] Then, protease is added to carry out the second stage of enzymolysis at 50-60° C. for 2-4 hours, wherein the mass ratio of tobacco stem powder to protease is 100:0.1-0.3. The enzymatic hydrolysis product is inactivated at 80-90° C. for 10-20 minutes, then cooled and filtered, and the supernatant is collected to obtain tobacco stem enzymatic hydrolysis. Wherein, the total enzymatic hydrolysis reaction time of the fi...

Embodiment 2

[0059] In the process of enzymolysis-Maillard reaction of shredded tobacco leaves to prepare flavor, without adding peanut powder, the amount of distilled water in the enzymolysis reaction was discussed, and the influence of different amounts of distilled water on the aroma of the reaction product was obtained, so that To determine the optimal distilled water consumption, the specific preparation process is as follows.

[0060] Shredded tobacco stems are baked at 90° C. for 4 hours and then pulverized to obtain desired tobacco stem powder. Take 10.00 g of tobacco stem powder, add different amounts of distilled water and stir evenly, then add 0.01 g of fungal amylase and 0.01 g of C80 pectinase to carry out the first stage of enzymatic hydrolysis at 55°C for 2 hours. Among them, the mass of distilled water added is 90.00g, 110.00g, 130.00g, 150.00g respectively.

[0061] Then, 0.02 g of protease was added to carry out the second-stage enzymatic hydrolysis at 55° C. for 2 hours...

Embodiment 3

[0067] In the process of enzymatic hydrolysis-Maillard reaction of shredded tobacco leaves to prepare flavor, without adding peanut powder, the reaction time in the enzymatic hydrolysis reaction was discussed, and the influence of different enzymatic hydrolysis reaction time on the aroma of the reaction product was obtained. In order to determine the optimal enzymatic hydrolysis reaction time, the specific preparation process is as follows.

[0068] Shredded tobacco stems are baked at 90° C. for 4 hours and then pulverized to obtain desired tobacco stem powder. Take 10.00g of tobacco stem powder, add 130.00g of distilled water and stir evenly, then add 0.01g of fungal amylase and 0.01g of C80 pectinase at 55°C for the first stage of enzymatic hydrolysis for 2h, 3h, 4h respectively.

[0069] Then, add 0.02g of protease and carry out the second stage of enzymolysis at 55°C for 2h, 3h, and 4h respectively, and inactivate the enzymolysis product at 85°C for 15min, then cool and fi...

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Abstract

The invention provides a method for preparing strong nut flavour essence by adopting tobacco leaf cut rolled stems. The method comprises the following steps: 1) taking tobacco stem powder, adding water, uniformly stirring, then adding fungal amylase and pectinase, and carrying out first-stage enzymolysis; 2) after first-stage enzymolysis reaction is finished, adding protease for carrying out second-stage enzymolysis; 3) after the second-stage enzymolysis reaction is finished, deactivating enzyme on a product, then cooling and filtering, and taking supernate, so that tobacco stem enzymatic hydrolysate is obtained; and 4) adding glycine and peanut powder into the tobacco stem enzymatic hydrolysate, uniformly stirring, and carrying out Maillard reaction, so that the required essence is obtained. The invention further provides application of the essence in tobacco leaves. The method for preparing the strong nut flavour essence by adopting the tobacco leaf cut rolled stems has the advantages that enzymolysis-maillard reaction is adopted for preparation, flavour quality of cigarette can be obviously improved, cigarette fragrance can be enriched, smoke can be thickened and softened, strong nut flavour is given to the cigarette, and suction quality of the cigarette is improved.

Description

technical field [0001] The invention belongs to the technical field of cigarette essence, and relates to a method for preparing rich and nutty flavor essence from shredded tobacco leaves. Background technique [0002] Nicotiana genus Solanum, annual or limited perennial herbaceous plant of Solanaceae, with slightly lignified base, terminal inflorescences, conical, multi-flowered; capsules are ovoid or oblong, about the same length as the persistent calyx, flowering and fruiting in summer and autumn, Mainly distributed in South America, South Asia and China. As a recreational consumer product, tobacco has a large number of consumers in every part of the world. However, in recent years, with the acceleration of the globalization of the world economy, the issue of "smoking and health" has attracted more and more attention from the society, so reducing tar and harm has become the top priority of the cigarette industry. Usually, in terms of tar reduction and harm reduction, a l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B15/20
CPCA24B15/20
Inventor 杨少丽卓越唐甜
Owner 上海宝开生物科技有限公司