A roasted foot plank potato spice, its preparation method and its application in cigarettes

A technology for cassava and spice, which is applied in the directions of application, essential oils/spice, tobacco, etc., can solve problems such as unreported, and achieve the effects of low cost, easy control, and increased aroma richness.

Active Publication Date: 2020-01-10
CHINA TOBACCO HENAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, so far, there has been no report in theoretical research and industrial practice on the field of fermenting the yam extract and roasting it at a high temperature to prepare the flavor of the yam and applying it to cigarette flavoring.

Method used

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  • A roasted foot plank potato spice, its preparation method and its application in cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of roasted yam spice, which specifically comprises the following steps:

[0025] (1) Washing and peeling, crushing and beating, and decompression filtration: select mature yams with a weight of 200-500g, remove the surface sediment with clean water and drain, scrape off the skin; cut into flakes with a thickness of 5-6mm, Mix according to the ratio of 1:1 mass ratio of water and yam, use a high-speed tissue masher to beat for 5 minutes, and the rotation speed is 11000rpm to obtain yam pulp; use a Buchner funnel to filter under reduced pressure to obtain the filtrate;

[0026] (2) Yeast fermentation: Add 0.2% of the filtrate mass edible active yeast to the filtrate, and culture at a constant temperature of 35°C for 2 hours to obtain a culture medium;

[0027] (3) High-temperature baking: put the culture medium in an oven, and bake at 130°C for 3 hours to obtain the aroma substance of roasted yam;

[0028] (4) Supercritical CO 2 Extraction: Put the ...

Embodiment 2

[0033] A preparation method of roasted yam spice, which specifically comprises the following steps:

[0034] (1) Washing and peeling, crushing and beating, and decompression filtration: select mature yams with a weight of 200-500g, remove the surface sediment with clean water and drain, scrape off the skin; cut into flakes with a thickness of 5-6mm, Mix according to the ratio of 5:1 of water and yam mass ratio, use high-speed tissue masher to beat for 10min, rotating speed 12000rpm, obtain yam pulp; use Buchner funnel to filter under reduced pressure to obtain filtrate;

[0035] (2) Yeast fermentation: Add 0.1% of the filtrate mass edible active yeast to the filtrate, and culture at a constant temperature of 45°C for 3 hours to obtain a culture medium;

[0036] (3) High-temperature roasting: put the culture medium in an oven, and roast at 190°C for 5 hours to obtain the aroma substance of roasted yam;

[0037] (4) Supercritical CO 2 Extraction: Put the roasted yam aroma subs...

Embodiment 3

[0042] A preparation method of roasted yam spice, which specifically comprises the following steps:

[0043] (1) Washing and peeling, crushing and beating, and decompression filtration: select mature yams with a weight of 200-500g, remove the surface sediment with clean water and drain, scrape off the skin; cut into flakes with a thickness of 5-6mm, Mix according to the ratio of 0.5:1 mass ratio of water and yam, use a high-speed tissue masher for beating for 8 minutes, and rotate at 10000rpm to obtain yam pulp; filter under reduced pressure using a Buchner funnel to obtain the filtrate;

[0044] (2) Yeast fermentation: add 0.5% of the filtrate mass edible active yeast to the filtrate, and culture at a constant temperature of 30°C for 5 hours to obtain a culture medium;

[0045] (3) High-temperature baking: put the culture medium in an oven, and bake at 200°C for 1 hour to obtain the aroma substance of roasted yam;

[0046] (4) Supercritical CO 2 Extraction: Put the roasted ...

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Abstract

The invention discloses a preparation method of roasted yam spice, which comprises washing and peeling, crushing and beating, decompression filtration, yeast fermentation, high-temperature baking and supercritical CO 2 Extraction and other steps, after cleaning and peeling, crushing and beating, vacuum filtration, and yeast fermentation, the foot plantain potatoes are baked at a temperature of 100-220°C, and then passed through supercritical CO 2 Just extract. The roasted yam spice prepared by the method of the present invention is evenly sprayed on the shredded tobacco in the cigarette feeding process, highlighting the "roasted fragrance" aroma of the cigarette, thereby improving its smoking quality and sensory comfort, significantly improving the cigarette aroma, improving the aftertaste, and stimulating The smoke and miscellaneous gas are also greatly reduced, and can be used as a new type of tobacco flavor in the whole industry. In addition, the product of the invention has low cost, simple process and high safety.

Description

technical field [0001] The invention belongs to the technical field of natural product extraction and application, and in particular relates to a roasted yam spice, 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] Foot plank potato is rich in nutrition, and looks like an irregular flat block, shaped like a foot plank. After being roasted, it can release a strong roasted aroma, which happens to be similar to the "roasted aroma"...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00A24B15/30
CPCA24B15/302C11B9/00
Inventor 王宏伟杨金初于建春顾亮蔡莉莉李耀光王二彬孙九喆王宝林胡少东田海英张展高明奇董艳娟
Owner CHINA TOBACCO HENAN IND
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