Baked corn essence, a preparing method thereof and an application of the essence in cigarettes

A technology for roasting corn and essence, applied in the directions of preparing tobacco, application, essential oil/spice, etc., can solve problems such as unreported, and achieve the effects of less external pollution, low cost, and pure product

Active Publication Date: 2016-11-30
CHINA TOBACCO HENAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the roasted corn flavor prepared by the roasting method is rarely reported in the literature, and its application in the field of cigarette flavoring has not been reported in theoretical research and industrial practice. Therefore, developing a roasted corn flavor has certain significance. Innovative, and it has great theoretical and practical significance for cigarette flavoring work

Method used

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  • Baked corn essence, a preparing method thereof and an application of the essence in cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of roasted corn essence, specifically comprising the following steps:

[0027] 1) High-speed beating: mix corn kernels and water according to the mass ratio of 1:1.5, soak for 60 minutes, and break into pulp to obtain corn steep liquor;

[0028] 2) Enzyme hydrolysis: Add amylase (enzyme activity 20000U / g) accounting for 1.0% of the mass of corn steep liquor, and then enzymatically hydrolyze in a water bath at 50°C for 3 hours. Obtain enzymatic solution;

[0029] 3) Concentration under reduced pressure: Use a rotary evaporator to concentrate the enzymolysis solution under reduced pressure at a vacuum of 0.08MPa and 50°C to obtain a slurry;

[0030] 4) High-temperature baking: put the slurry into an oven, set the temperature at 100°C, heat for 8 hours, and cool to room temperature to obtain the roasted corn aroma product;

[0031] 5) Soxhlet extraction: Add the aroma product of roasted corn into a Soxhlet extractor, use 50% ethanol aqueous solution ...

Embodiment 2

[0039] A preparation method of roasted corn essence, specifically comprising the following steps:

[0040] 1) High-speed beating: mix corn kernels and water according to the mass ratio of 1:3, soak for 60 minutes, break into pulp to obtain corn steep liquor;

[0041] 2) Enzyme hydrolysis: add amylase (enzyme activity 20000U / g) accounting for 0.8% of the mass of corn steep liquor, and then enzymatically hydrolyze in a water bath at 60°C for 2 hours. Obtain enzymatic solution;

[0042] 3) Concentration under reduced pressure: Use a rotary evaporator to concentrate the enzymolysis solution under reduced pressure at a vacuum of 0.08MPa and 70°C to obtain a slurry;

[0043] 4) Baking at high temperature: put the slurry into an oven, set the temperature at 150°C, heat for 4 hours, and cool to room temperature to obtain the roasted corn aroma product;

[0044] 5) Soxhlet extraction: add the aroma product of roasted corn into a Soxhlet extractor, use 50v% ethanol aqueous solution as...

Embodiment 3

[0052] A preparation method of roasted corn essence, specifically comprising the following steps:

[0053] 1) High-speed beating: mix corn kernels and water according to the mass ratio of 1:2, soak for 40 minutes, break into pulp to obtain corn steep liquor;

[0054] 2) Enzyme hydrolysis: add amylase (enzyme activity 20000U / g) accounting for 1.5% of the mass of corn steep liquor, and then enzymatically hydrolyze in a water bath at 70°C for 1 hour. Obtain enzymatic solution;

[0055] 3) Concentration under reduced pressure: Use a rotary evaporator to concentrate the enzymolysis solution under reduced pressure at a vacuum of 0.06MPa and 70°C to obtain a slurry;

[0056]4) Baking at high temperature: Put the slurry into the oven, set the temperature at 180°C, heat for 2 hours, cool to room temperature to obtain the roasted corn aroma product;

[0057] 5) Soxhlet extraction: add the aroma product of roasted corn into a Soxhlet extractor, use 50v% ethanol aqueous solution as solv...

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PUM

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Abstract

A preparing method of baked corn essence is disclosed. The method includes adding water into corn, pulping, adding amylase, hydrolyzing, heating and concentrating under vacuum, reacting by roasting at a high temperature, extracting with a Soxhlet extraction process, adsorbing with macroporous resin, and removing a solvent to obtain the baked corn essence. The baked corn essence is safe, sanitary, low in cost and high in product purity. Prominence is given to baked sweet or coked sweet aroma of cigarettes through evenly spraying the baked corn essence on cut tobacco through a cigarette aroma increasing process, thus improving smoking quality and the sense comfort level.

Description

technical field [0001] The invention belongs to the technical field of preparation and application of natural spices, and in particular relates to a roasted corn flavor, its preparation method and its application in cigarettes. Background technique [0002] With the rapid development of my country's economy, consumers have higher and higher requirements for the inherent quality of cigarettes. However, compared with well-known foreign brands, domestic cigarette products have certain gaps in smoking quality and sensory comfort, such as weak aroma, strong dryness, insufficient sweetness, and poor comfort. Therefore, it is an inevitable trend in the development of domestic cigarettes to increase the aroma of cigarettes, reduce dryness, and improve comfort. [0003] Corn is a common food crop, and its total consumption accounts for about 5% of global rations. China is not only the second largest producer of corn, but also the second largest consumer, with huge market demand. In...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30A24B3/12
CPCA24B3/12A24B15/302A24B15/307C11B9/0003
Inventor 王宏伟胡少东杨金初王宝林李红涛付瑜锋李浩亮于建春张展高明奇李耀光王二彬董艳娟王鹏飞段鹍
Owner CHINA TOBACCO HENAN IND
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