Pachyrhizus essence, preparation method thereof and application of pachyrhizus essence in cigarettes

A technology of jicama and essence, which is applied in the directions of preparing tobacco, application, essential oil/spice, etc., can solve problems such as unreported, and achieve the effects of low cost, simple process, and improvement of food quality and sensory comfort.

Active Publication Date: 2017-02-01
CHINA TOBACCO HENAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, so far, based on the principle of Maillard reaction, there has been no report in theoretical research and industrial pr

Method used

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  • Pachyrhizus essence, preparation method thereof and application of pachyrhizus essence in cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method for jicama essence, which specifically comprises the steps of:

[0028] (1) Cleaning and peeling: select mature jicama with a weight of 200-400g and a diameter of 7-9cm, remove the surface sediment with clean water and drain to remove the skin;

[0029] (2) Crushing and beating: use a kitchen knife to cut the jicama into slices with a thickness of 5~6mm, according to the water: jicama (m / m) = 1:1, use a high-speed tissue masher to beat for 5 minutes (speed 11000rpm / min) , to get jelly;

[0030] (3) Filtration under reduced pressure: Pour the obtained jicama pulp into the filter paper of the Buchner funnel, and filter under reduced pressure to obtain the filtrate;

[0031] (4) Amylase hydrolysis: Put the filtrate in a centrifuge, centrifuge at 5000rpm / min for 10min, collect the supernatant, add amylase with a quality of 3‰ of the supernatant, and enzymolyze it in a water bath at 65°C for 2 hours. Immediately after the end of the enzymolysis Move it...

Embodiment 2

[0039] A preparation method for jicama essence, which specifically comprises the steps of:

[0040] (1) Cleaning and peeling: select mature jicama with a weight of 200-400g and a diameter of 7-9cm, remove the surface sediment with clean water and drain to remove the skin;

[0041] (2) Crushing and beating: use a kitchen knife to cut the jicama into slices with a thickness of 5~6mm, according to the water: jicama (m / m) = 3:1, use a high-speed tissue masher to beat for 8 minutes (speed 12000rpm / min) , to get jelly;

[0042] (3) Filtration under reduced pressure: Pour the obtained jicama pulp into the filter paper of the Buchner funnel, and filter under reduced pressure to obtain the filtrate;

[0043] (4) Amylase hydrolysis: put the filtrate in a centrifuge, centrifuge at 3000rpm / min for 20min, collect the supernatant, add amylase with a quality of 1‰ of the supernatant, enzymolyze it in a water bath at 70°C for 1 hour, and transfer it immediately after the enzymolysis Heat in...

Embodiment 3

[0051] A preparation method for jicama essence, which specifically comprises the steps of:

[0052] (1) Cleaning and peeling: select mature jicama with a weight of 200-400g and a diameter of 7-9cm, remove the surface sediment with clean water and drain to remove the skin;

[0053] (2) Crushing and beating: use a kitchen knife to cut the jicama into slices with a thickness of 5~6mm, according to water: jicama (m / m) = 4:1, use a high-speed tissue masher to beat for 10 minutes (speed 10000rpm / min) , to get jelly;

[0054] (3) Filtration under reduced pressure: Pour the obtained jicama pulp into the filter paper of the Buchner funnel, and filter under reduced pressure to obtain the filtrate;

[0055] (4) Amylase hydrolysis: put the filtrate in a centrifuge, centrifuge at 5000rpm / min for 10min, collect the supernatant, add amylase with a quality of 5‰ of the supernatant, enzymolyze in a water bath at 55°C for 2 hours, and immediately transfer to Heat it in a water bath at 85°C fo...

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Abstract

The invention discloses a preparation method of pachyrhizus essence. The preparation method includes the steps of washing, peeling, crushing, pulping, filtration under diminished pressure, starch enzymolysis, high-temperature reaction, simultaneous distillation-extraction and the like. The pachyrhizus essence obtained according to the preparation method is evenly sprayed onto cut tobaccos according to production requirements of the cigarettes, the 'baked sweet' or 'burnt sweet' flavor of the cigarettes can be highlighted, smoking quality and organ comfort level of the cigarettes are improved, the fragrance of the cigarettes is enhanced remarkably, aftertaste is improved, and irritation and offensive odor are reduced greatly. The preparation method has low cost, simple process and high safety, thereby being worth popularization and application in the whole industry.

Description

technical field [0001] The invention belongs to the technical field of preparation and application of natural spices, and in particular relates to a jicama flavor, a preparation method thereof and an 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] Jicama, rich in nutrients, can release a strong roasted aroma after roasting, which happens to be similar to the "roasted aroma" of cigarettes. However, so far, based on the principle of Maillard reaction, the use of...

Claims

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Application Information

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IPC IPC(8): C11B9/00C11B9/02A24B15/20A24B3/12
Inventor 王宏伟杨金初王宝林于建春李红涛李浩亮胡少东李成刚王红霞赵永振田海英张展高明奇董艳娟
Owner CHINA TOBACCO HENAN IND
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