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Method for preparing apricot extract aroma enhancement component for cigarettes

A technology of apricot and extract, which is applied in the field of preparation of flavoring components of apricot extract for tobacco, can solve the problems of insignificant smoking quality, insufficient improvement of tobacco, and loss of aroma substances, etc., and achieve rich and rich aroma. Tobacco aroma, reducing irritation effect

Inactive Publication Date: 2016-12-14
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the tobacco flavors added to tobacco in my country are prepared by traditional methods, that is, mixed with natural extract monomers and synthetic monomers. Although the market operation of the tobacco flavors prepared in this way is simple, there are The aroma is monotonous, the improvement of tobacco is insufficient, and the effect of improving the smoking quality of cigarettes is not obvious, etc.
[0004] Fresh fruit juice has a strong aroma, but the aroma substances are seriously lost in the subsequent processing

Method used

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  • Method for preparing apricot extract aroma enhancement component for cigarettes
  • Method for preparing apricot extract aroma enhancement component for cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Fresh apricots are cleaned, peeled, pitted, drained, and squeezed with a juicer to obtain apricot juice;

[0020] (2) Add β-glucosidase that accounts for 1.5‰ of the total amount of apricot juice in the apricot juice gained in step (1), after enzymolysis 60min under the condition of 45 ℃, be placed in boiling water to kill enzyme 3min, and rapidly Cool to room temperature to obtain apricot juice after enzymolysis;

[0021] (3) 95% ethanol of 4 times of weight is added in the apricot juice after enzymolysis, after standing for 24 hours, take supernatant and concentrate under reduced pressure at 50 ℃ to 10% of supernatant weight before concentration, obtain enzyme processing apricot extract;

[0022] (4) Add 4 times the weight of activated AB-8 macroporous resin and 20 times the weight of ultrapure water to the apricot extract, fully stir for 30 minutes, naturally settle for 48 hours, discard the supernatant, and wash with ultrapure water Resin twice, obtains the re...

Embodiment 2

[0025] (1) Fresh apricots are cleaned, peeled, pitted, drained, and squeezed with a juicer to obtain apricot juice;

[0026] (2) Add α-L-rhamnosidase, which accounts for 2.0‰ of the total amount of apricot juice, to the apricot juice obtained in step (1), and after enzymolysis at 30°C for 75 minutes, place in boiling water to inactivate the enzyme for 3 minutes , and rapidly cooled to room temperature to obtain apricot juice after enzymolysis;

[0027] (3) Add 5 times the weight of 95% ethanol to the apricot juice after enzymolysis, and after standing for 24 hours, take the supernatant and concentrate under reduced pressure at 60°C to 5% of the weight of the supernatant before concentration to obtain Enzyme treatment of apricot extract;

[0028] (4) Add 5 times of weight of activated HP-20 macroporous resin and 25 times of weight of ultrapure water to the apricot extract, fully stir for 30min, settle naturally for 48h, discard the supernatant, and wash with ultrapure water R...

Embodiment 3

[0031] (1) Fresh apricots are cleaned, peeled, pitted, drained, and squeezed with a juicer to obtain apricot juice;

[0032] (2) Add β-glucosidase accounting for 1.0‰ of the total amount of apricot juice to apricot juice. After enzymolysis at 45°C for 70 minutes, place in boiling water to inactivate the enzyme for 3 minutes, and rapidly cool to room temperature to obtain the enzymolysis apricot juice;

[0033] (3) Add 4 times the weight of 95% ethanol to the apricot juice after enzymolysis, and after standing for 24 hours, take the supernatant and concentrate under reduced pressure at 50°C to 15% of the weight of the supernatant before concentration to obtain the enzyme processing apricot extract;

[0034] (4) Add 5 times the weight of activated DM-301 macroporous resin and 25 times the weight of ultrapure water to the apricot extract, fully stir for 30 minutes, settle naturally for 48 hours, discard the supernatant, and wash with ultrapure water Resin twice, obtains the res...

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Abstract

The invention provides a method for preparing an apricot extract aroma enhancement component for cigarettes. The method includes: subjecting apricots serving as raw materials to enzymolysis, alcohol precipitation, vacuum concentration and extraction to obtain apricot extract, mixing the apricot extract with macroporous resin, and performing static adsorption and desorption and separation treatment to obtain the apricot extract aroma enhancement component. The apricot extract aroma enhancement component for the cigarettes has a rich apricot characteristic aroma and is capable of enriching cigarette aroma, sweetening cigarette smoke, reducing irritation, improving taste and reducing residues after being added into the cigarettes.

Description

technical field [0001] The invention relates to a method for preparing flavor and fragrance for tobacco, in particular to a method for preparing flavoring components of apricot extract for tobacco. Background technique [0002] Apricot, also known as sweet plum, belongs to the genus Apricot of the Rosaceae and is native to China. my country's apricot resources are abundant and widely distributed, and are cultivated in most provinces and regions except the southern coast and Taiwan Province. Apricot pulp is mild in nature, sweet and sour in taste, has the effects of moistening the lungs and relieving asthma, promoting body fluid to quench thirst, clearing heat and detoxifying, and has certain health care and anti-cancer effects. Apricots have a short harvest period and are not easy to store for a long time. In recent years, the research on the deep processing of apricot fruit is quite extensive, and it is often processed into preserved apricot, apricot juice, compound apric...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B15/26
CPCC11B9/025A24B15/26
Inventor 刘吟谭烨邵兴伟曹林海
Owner HUBEI CHINA TOBACCO IND
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