Malt caramel-like aroma spice suitable for cigarette products and application of malt caramel-like aroma spice to tobacco products

Abstract

The invention belongs to the technical field of cigarette spices, and particularly relates to a malt caramel-like aroma spice and an application of the malt caramel-like aroma spice to tobacco products. The spice is prepared from caramel malt serving as a raw material, and a preparing method of the spice includes the following steps of a, raw material pretreating; b, ethyl alcohol extracting; c, freezing dewaxing; d, membrane separating. A pyrazine compound, a furan compound, a furanone compound, a pyrone compound, a cyclopentenone compound and the like are rich in the malt caramel-like aroma spice, the joyful caramel-like aroma smell can be given to cigarettes, and the Chinese-style cigarette style characteristic is intensified. According to the spice, the caramel-like aroma ingredients in caramel malt are purposefully extracted, separated and enriched, and ingredients such as vegetable wax, protein and starch which are contained in malt extract and have the side effects on sense organs of tobacco products are effectively removed. The preparing technology is simple and easy to operate, the cost of the raw material is low, the production process is economic and environmentally friendly, and the malt caramel-like aroma spice is suitable for large-scale industrial production application. The application of the spice to cigarettes cannot change the original processing technology of cigarettes.

Description

technical field [0001] The invention belongs to the technical field of tobacco spices, in particular to a burnt-sweet malt spice suitable for cigarette products and its application in tobacco products, that is, a burnt-sweet malt flavor prepared from burnt malt and its application in tobacco products in the application. Background technique [0002] Burnt sweetness is an important aroma characteristic of Chinese cigarette aroma style, and has a crucial impact on the sensory quality of cigarettes. According to the sensory evaluation method of Chinese cigarette style characteristics, caramel-like aroma and nutty aroma together constitute the aroma of roasted aroma. Smoking results of representative cigarette brands such as Zhonghua, Furongwang, Liqun, Huangshan, Hongtashan, Baisha, and Yuxi show that roasted aroma is an important part of their style characteristics. For most Chinese-style cigarettes, burnt sweetness is the main note of their roasted aroma. Like the above-me...

AI Technical Summary

Problems solved by technology

However, most of the existing commercially available malt extracts are prepared from raw malt by traditional water or low alcohol continuous extraction method. This method has some disadvantages: ① part of the natural aroma of malt is lost during the extraction process, and the product The charred sweet aroma is not prominent; ② most of the products are easily soluble in water or low-concentration ethanol, which limits their application and are suitable for cigarette flavoring, but not for cigarette flavoring; ③ it contains some protein, starch, and semi-fiber These substances will be decomposed during the smoking process of cigarettes to produce some harmful components, which will increase the irritation and miscellaneous gas of cigarette smoking (Chi Jingji, Wang Yanli. Correlation analysis between the main chemical indicators of tobacco leaves and their smoking quality . Journal of Agricultural Sciences of Yanbian University. 2006, 28: 208-210.; Song Peng. Microbial fermentation reduces harmful components in cigarette smoke and improves cigarette quality. Xi'an: Northwest University; 2008.); ④ Contains some plant waxes, Brings bad smells such as waxy gas when smoking cigarettes

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