A kind of fruit extract and application

A fruit extraction and extraction technology, which is applied in the preparation and application of fruit extracts, can solve the problems of poor flavor compatibility and fusion, difficult stability control, residual smoke, etc. stimulating effect

Active Publication Date: 2020-05-19
YUNNAN YUXI YUNXI ESSENCE & SPICERY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, most fruit extracts are good raw materials for tobacco flavors. Adding them to shredded cigarette tobacco can increase sweetness and flavor, but it will cause irritation, residue and smoke. Unfavorable effects such as roughness, and there are also shortcomings such as difficult control of stability, poor compatibility and fusion of fragrance, etc.

Method used

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  • A kind of fruit extract and application
  • A kind of fruit extract and application
  • A kind of fruit extract and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1 fruit is cherry

[0045] Preparation of Extract C1 and Extract D1

[0046] (1) After washing the fresh cherries, crush them with a crusher for 10 minutes, and take 1000 grams of cherry pulp for subsequent use;

[0047] (2) Get 50kg of Luzhou-flavor liquor fermented 10 days before the fermented material, add the above-mentioned cherry pulp in the fermenter, mix evenly and continue to ferment for 12 days;

[0048] (3) Add 100 kg of 95% ethanol, reflux extraction for 6 hours, filter to obtain filtrate A1, and keep the filter residue for subsequent use;

[0049] (4) Add 100kg of mixed solvent of ethanol and propylene glycol (volume ratio is 1:1) in filter residue, extract for 10 hours, filter to obtain filtrate B1;

[0050] (5) Concentrate the filtrate A1 under reduced pressure at a pressure of -0.09±0.01MPa and a temperature of 40±2°C, so that the specific gravity of the concentrated solution reaches 0.900±0.005g / cm 3 , to obtain the extract C1;

[0051] ...

Embodiment 2

[0088] Example 2 The fruit is seabuckthorn

[0089] Preparation of Extract C2 and Extract D2

[0090] (1) After the seabuckthorn fruit is air-cleaned, pulverize it to 50 mesh with a pulverizer, and take 1000 grams of seabuckthorn powder for subsequent use;

[0091] (2) Get 50kg of Luzhou-flavor liquor fermented 15 days before the fermented material, add the seabuckthorn powder to the fermenter, mix well and continue to ferment for 15 days;

[0092] (3) Add 100kg of 95% ethanol, reflux extraction for 6 hours, filter to obtain filtrate A2, and keep the filter residue for subsequent use;

[0093] (4) Add 100kg of mixed solvent of ethanol and propylene glycol (volume ratio is 1:1) in the filter residue, extract for 10 hours, filter to obtain filtrate B2;

[0094] (5) Concentrate the filtrate A2 under reduced pressure at a pressure of -0.10±0.01MPa and a temperature of 40±2°C, so that the specific gravity of the concentrated solution reaches 0.950±0.005g / cm3 to obtain the extra...

Embodiment 3

[0131] Embodiment 3 fruit is mulberry

[0132] Preparation of Extract C3 and Extract D3

[0133] (1) After the fresh mulberry is washed, break it with a crusher for 10 minutes, and take 1000 grams of mulberry pulp for subsequent use;

[0134] (2) Get 50kg of Luzhou-flavor liquor fermented fermented material 15 days ago, add the above-mentioned mulberry pulp in the fermenter, mix and continue to ferment for 16 days;

[0135] (3) Add 100kg of 95% ethanol, reflux extraction for 6 hours, filter to obtain filtrate A3, and keep the filter residue for subsequent use;

[0136] (4) Add 100kg of mixed solvent of ethanol and propylene glycol (volume ratio is 1:1) in the filter residue, extract for 12 hours, filter to obtain filtrate B3;

[0137] (5) Concentrate the filtrate A3 under reduced pressure at a pressure of -0.09±0.01MPa and a temperature of 45±2°C, so that the specific gravity of the concentrated solution reaches 0.900±0.005g / cm 3 , to obtain extract C3;

[0138] (6) Conc...

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Abstract

The application relates to a fruit extract. The fruit extract is extracted through the following method, and the method at least comprises the following steps: step one, crushing the fruit; step two, adding the crushed fruit obtained in the step one in Baijiu in brewing 5-30 days before steaming, continuously fermenting to obtain a fermentation product; and step three, extracting the fermentation product obtained in the step two to obtain the fruit extract. By use of the fruit extract disclosed by the present application, the increased stimulation and residual, the rough smoke and other negative effects caused by the traditional method of directly refluxing the extract are overcome although the traditional method can enrich the cigarette incense and increase the sweet taste. The above mentioned extract is applied to the cigarette to play the effects of enriching the cigarette incense, demonstrating the features and moistening the sense organs; the comfort of the oral cavity, the laryngeal part and the nasal cavity is improved, and the smoke is exquisite, soft and mellow. The more important is that the sufficient fusion of the fragrance of the wine and the natural plant fragrance is realized.

Description

technical field [0001] The present application relates to the technical field of tobacco spices, in particular to the preparation and application of a fruit extract. Background technique [0002] Flavor-enhancing and moisturizing technology is the key technology to improve the quality of Chinese-style cigarettes, increase the amount of aroma, enhance the aroma, set off the natural aroma of smoke, reduce the dryness of smoke, enhance the sense of body fluid in smoke, and improve the comfort of cigarettes. Research on the technology of cigarette flavor enhancement and moisture retention is conducive to comprehensively improving the comprehensive technical level of cigarette product design and processing, and is conducive to highlighting the style and characteristics of Chinese-style cigarettes and enhancing the competitiveness of Chinese-style cigarettes. [0003] Adding functional spices is an important means to increase the flavor and moisturization of cigarettes. At presen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02A24B3/12A24D3/14
CPCA24B3/12A24D3/14C11B9/02C11B9/022
Inventor 陈永斌高伟张燕刘鹏吴德军
Owner YUNNAN YUXI YUNXI ESSENCE & SPICERY
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