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

A technology for tobacco products and malt coke, which is applied in the field of tobacco flavors, can solve the problems that the product is not prominent in the characteristics of coke sweetness, the natural aroma of malt is lost, and the smoking irritation and miscellaneous gas of cigarettes are increased, and the aroma components are concentrated and coke. The sweetness is obvious, the effect of strengthening the style characteristics

Active Publication Date: 2016-11-30
ZHENGZHOU TOBACCO RES INST OF CNTC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 decompo

Method used

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

Examples

Experimental program
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Effect test

Embodiment 1

[0027] ⑴ Preparation of malt burnt sweet flavor

[0028] Commercially available Chinese herbal medicine burnt malt 1 kg, remove impurities, and crush to 20 mesh. Use 85% ethanol to heat to 80°C for extraction, the mass ratio of solid to liquid is 1:5, and extract twice for 2 hours each time. The two extracts were combined, concentrated under reduced pressure until the soluble solids content was 20%, at this time, an equal mass of 95% ethanol was added, mixed evenly, and left to stand at -10°C for 6 hours; then suction filtered as soon as possible, and the resulting Add an appropriate amount of ethanol solution with a concentration of 85% to the filtrate to make the soluble solids content 3%; first filter with a microfiltration membrane with a pore size of 50 nm, and collect the permeate; then filter the permeate through the microfiltration with a molecular weight cut-off of 5 The kD ultrafiltration membrane collects the ultrafiltration permeate to obtain malt burnt sweet frag...

Embodiment 2

[0046] ⑴ Preparation of malt burnt sweet flavor

[0047] Commercially available Chinese herbal medicine burnt malt 1.1 kg, impurity removed, crushed to 40 mesh. Use 75% ethanol with a concentration 15 times its weight to extract at room temperature with a 20 L ultrasonic circulation extractor, ultrasonic frequency 45 kHz, power 750 W, total extraction time 50 min, ultrasonic time and interval time 2 s / 1 s, Stirring speed 1500 rpm. Vacuum suction filtration after the extraction, and the filtrate was concentrated under reduced pressure until the soluble solid content was 20%. At this time, an equal mass of 95% ethanol was added, and after mixing, it was left to stand at -25°C for 12 hours; Adding an appropriate amount of ethanol solution with a concentration of 75% in the obtained filtrate makes its soluble solids content 4%; first filter with a microfiltration membrane with a pore size of 200 nm, and collect the permeate; then filter the permeate through the microfiltration wi...

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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...

Claims

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Application Information

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IPC IPC(8): A24B3/12A24B15/30
CPCA24B3/12A24B15/303
Inventor 张文娟马骥洪广峰毛健姬凌波杨伟平何保江洪群业柴国璧张启东王丁众范武
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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