Method for preparing tobacco dendrobium candidum flavor with sorghum liquor as extraction solvent

A technique for extracting solvent from Dendrobium candidum, which is applied in the field of preparation of Dendrobium candidum spices for cigarettes, can solve problems such as insufficient permeability, and achieve the effect of improving aroma quality, transparency, and good coordination

Inactive Publication Date: 2016-11-23
CHINA TOBACCO JIANGXI IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for preparing the spice of Dendrobium candidum for cigarettes by using sorghum wine as an extraction solvent. The spice of Dendrobium candidum for cigarettes prepared by the invention has good coordination with the aroma of cigarettes, and can be added to cigarettes to solve the problem of existing tin candidum. Dendrobium series tobacco flavor products have insufficient permeability in the application of cigarettes, and endow them with unique aroma characteristics, adding "jin" and "sweet" taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take 50 grams of Dendrobium candidum, 5 grams of lovage, 15 grams of lychee core, and 15 grams of dried tomato, soak in 255 g of compound enzyme solution at 40°C for 3 hours, filter with suction, and remove the filtrate to obtain a compound of Dendrobium candidum. Add 255ml of sorghum wine (58 degrees) to the Dendrobium officinale compound, reflux in an 80v water bath for 4 hours, and filter to obtain the sorghum wine extract. Add 95% ethanol twice the mass to the sorghum liquor extract for alcohol precipitation, leave it at 4°C for 24 hours, and then concentrate it in a vacuum until the density is 1.08-1.15g / cm 3 . Add 30% of its mass of 1,2-propanediol and 20% of absolute ethanol to the concentrate, and mix evenly to obtain the Dendrobium candidum fragrance for smoking.

Embodiment 2

[0025] Take 50 grams of Dendrobium candidum, 5 grams of lovage, 15 grams of lychee core, and 15 grams of dried tomato, soak in 255 g of compound enzyme solution at 40°C for 3 hours, filter with suction, and remove the filtrate to obtain a compound of Dendrobium candidum. Add 255ml of sorghum wine (45°C) to the Dendrobium officinale compound, reflux in a water bath at 80°C for 4 hours, and filter to obtain the sorghum wine extract. Add 1 times the mass of 95% ethanol to the sorghum wine extract for alcohol precipitation, leave it at 4°C for 24 hours, and then concentrate it in a vacuum until the density is 1.08-1.15g / cm 3 . Add 30% of its mass of 1,2-propanediol and 20% of absolute ethanol to the concentrate, and mix evenly to obtain the Dendrobium candidum fragrance for smoking.

Embodiment 3

[0027] Take 50 grams of Dendrobium candidum, 5 grams of lovage, 15 grams of litchi core, and 15 grams of dried tomato, soak in 255 g of compound enzyme solution at 45°C for 3 hours, filter with suction, and remove the filtrate to obtain a compound of Dendrobium candidum. Add 340ml of sorghum wine (58°C) to the Dendrobium officinale compound, reflux in a water bath at 80°C for 4 hours, and filter to obtain the sorghum wine extract. Add 95% ethanol twice the mass to the sorghum liquor extract for alcohol precipitation, leave it at 4°C for 24 hours, and then concentrate it in a vacuum until the density is 1.08-1.15g / cm 3 . Add 30% of its mass of 1,2-propanediol and 20% of absolute ethanol to the concentrate, and mix evenly to obtain the Dendrobium candidum fragrance for smoking.

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Abstract

The invention belongs to the technical field of tobacco flavors and particularly relates to a method for preparing a tobacco dendrobium candidum flavor with sorghum liquor as an extraction solvent. On the basis of the two technical improvements that natural extraction raw materials are mixed and sorghum liquor serves as the extraction solvent, the method aims at solving the problem that when tobacco dendrobium candidum flavor products are used in cigarettes, permeability is weakened. Unique wine fragrance is given to the flavor, and the moist and sweet taste is added.

Description

technical field [0001] The invention belongs to the technical field of flavors for tobacco, and in particular relates to a method for preparing dendrobium candidum flavor for tobacco by using sorghum wine as an extraction solvent. Background technique [0002] Sorghum liquor, a liquor made from sorghum as the main raw material, has a long history in my country. Sorghum baijiu shows the profound heritage of my country's wine culture with its color, aroma, taste and style. Sorghum baijiu is made of peeled sorghum as raw material, and is generally obtained through seven steps of raw material crushing, batching, cooking and gelatinization, cooling, mixing grains, cellar fermentation, and wine steaming. Sorghum liquor contains a large amount of higher alcohols, organic acids, esters, polyols, phenols and other compounds, among which esters, higher alcohols, and organic acids endow the liquor with a strong fragrance. Moreover, the ethanol content of sorghum wine is generally abo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
CPCA24B3/12C11B9/00
Inventor 苏加坤徐达蔡继宝田耀伟郭磊罗娟敏邵灯寅何力罗海涛
Owner CHINA TOBACCO JIANGXI IND CO LTD
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