Tobacco flavor preparation method

A tobacco flavor and weight technology, applied in the direction of essential oil/fragrance, tobacco, application, etc., can solve the problems of waste, achieve soft smoke, improve sensory comfort, and reduce irritation

Inactive Publication Date: 2017-05-17
万淑香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the field of natural flavors for tobacco, the current development of apples is mostly to extract trace elements and other substances in apples. However, substances such as polysaccharides and proteins with more content in apples are discarded.
[0006] At present, natural plant extracts have been widely used in the field of tobacco, but the application of spices made from apples in cigarettes has not been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of flavoring for tobacco, it comprises the following steps:

[0033] (1), preparation of saccharomyces cerevisiae solution

[0034] Add sterile water to Saccharomyces cerevisiae to prepare Saccharomyces cerevisiae solution with a weight concentration of 2%, and set aside.

[0035] (2), the preparation of apple extract

[0036] 1) Juicing: Wash the fresh apples and squeeze them, and mix the apple juice and pomace evenly.

[0037] 2) ultra-high pressure extraction: put the apple juice and apple pomace obtained in the above step 1 into an ultra-high pressure extraction tank together, add 3 times (weight / weight) edible alcohol of the weight of apple juice and apple pomace, and carry out ultra-high pressure extraction to obtain The mixture was filtered and concentrated to a density of 1.20 g / cm 3 clear ointment. Wherein the concentration of said edible alcohol is 50% (mass concentration)

[0038] 3) adding glucose: adding 2.5% glucose by weight to t...

Embodiment 2

[0051] A preparation method of flavoring for tobacco, it comprises the following steps:

[0052] (1), preparation of saccharomyces cerevisiae solution

[0053] Add sterile water to Saccharomyces cerevisiae to prepare a Saccharomyces cerevisiae solution with a weight concentration of 1.5%, and set aside.

[0054] (2), the preparation of apple extract

[0055] 1) Juicing: Wash the fresh apples and squeeze them, and mix the apple juice and pomace evenly.

[0056] 2) ultra-high pressure extraction: put the apple juice and apple pomace obtained in the above step 1 into an ultra-high pressure extraction tank together, add 4 times (weight / weight) edible alcohol of the weight of apple juice and apple pomace, and carry out ultra-high pressure extraction to obtain The mixture was concentrated by filtration to a density of 1.18 g / cm 3 clear ointment. Wherein the concentration of said edible alcohol is 20% (mass concentration)

[0057] 3) adding glucose: adding 2.5% glucose by weight...

Embodiment 3

[0070] A preparation method of flavoring for tobacco, it comprises the following steps:

[0071] (1), preparation of saccharomyces cerevisiae solution

[0072] Add sterile water to Saccharomyces cerevisiae to prepare a Saccharomyces cerevisiae solution with a weight concentration of 2.5%, and set aside.

[0073] (2), the preparation of apple extract

[0074] 1) Juicing: Wash the fresh apples and squeeze them, and mix the apple juice and pomace evenly.

[0075] 2) ultra-high pressure extraction: put the apple juice and apple pomace obtained in the above step 1 into an ultra-high pressure extraction tank together, add 6 times (weight / weight) edible alcohol of the weight of apple juice and apple pomace, and carry out ultra-high pressure extraction to obtain The mixture was concentrated by filtration to a density of 1.22 g / cm 3 clear ointment. Wherein the concentration of said edible alcohol is 70% (mass concentration)

[0076] 3) adding glucose: adding 2.5% glucose by weight...

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PUM

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Abstract

The invention discloses a tobacco flavor preparation method. The preparation method for the tobacco flavor comprises the following steps: adding sterile water into saccharomyces cerevisiae to prepare a saccharomyces cerevisiae solution with a weight concentration of 1.5 to 2.5% and standing the saccharomyces cerevisiae solution for subsequent usage; and squeezing fresh apple, uniformly stirring the squeezed apple, adding water for extraction, carrying out filtration, concentrating an obtained extract into clear paste with density of 1.18 to 1.22 g / cm<3>, adding 2.5% of glucose and 0.3% of sodium chloride into the clear paste, carrying out sterilization after uniform mixing, inoculating the saccharomyces cerevisiae solution, carrying out fermentation, separating fermentation broth, carrying out filtration sterilization and adding propylene glycol into a filtrate so as to obtain the tobacco flavor. The tobacco flavor prepared in the invention can reduce irritation of a cigarette, improve taste of the cigarette and soften smoke when added in the cigarette and is an economic, highly efficiently, high-quality and natural flavor.

Description

technical field [0001] The invention belongs to the technical field of tobacco spices, and in particular relates to a preparation method of apple fermented tobacco spices. Background technique [0002] Flavors and fragrances are widely used in tobacco, food, daily chemicals and other fields, and natural flavors are indispensable raw materials for blending flavors due to their complex composition, rich aroma, and long-lasting fragrance. [0003] Flavors and fragrances can not only give cigarette products a unique style, but also improve the taste of cigarettes, which is one of the important connotations for building the core competitiveness of Chinese-style cigarettes. At present, domestic cigarette products still have certain deficiencies in terms of aroma quality and sensory comfort, and the development of new tobacco additives is an important solution. Our country has a vast land and abundant resources, and there are many kinds of natural resources, and the compositions o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B15/18
CPCC11B9/02A24B15/18C11B9/022C11B9/025
Inventor 万淑香
Owner 万淑香
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