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Preparation method and application of fruit flavor extract

An extract and fruit technology, applied in the field of preparation of fruit flavor extracts, can solve the problems of irritation, residual smoke, roughness, etc., and achieve the effects of sensory moisturizing, rapid wall breaking, and increasing sweetness.

Inactive Publication Date: 2017-05-31
YUNNAN YUXI YUNXI ESSENCE & SPICERY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the reported research, most of the fruit extracts are better aroma raw materials for tobacco flavors and fragrances. Adding them to shredded cigarettes can increase sweetness and flavor, but it will cause irritation, residue and Unfavorable effects such as rough smoke

Method used

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  • Preparation method and application of fruit flavor extract
  • Preparation method and application of fruit flavor extract
  • Preparation method and application of fruit flavor extract

Examples

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preparation example Construction

[0026] The present application relates to a preparation method of a fruit aroma extract. Specifically, the fruit in the present application can be selected from dehydrated fruits or fresh fruits with a lipid content greater than 0.25% by mass. Dehydrated fruits in this application include natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, infrared and far infrared drying, freeze vacuum drying, etc.

[0027] Dehydrated fruit as raw material has the advantages of low cost and no seasonal control. Mulberry is rich in nutrition, and traditional Chinese medicine also believes that mulberry has the effects of nourishing the liver and kidney, nourishing yin and blood, and calming wind. Because mulberries are not easy to preserve, they are often prepared as dehydrated fruits for preservation. Therefore, in the present application, the dehydrated fruit is preferably mulberry.

[0028] Certain fruits are rich in lipids, and the...

Embodiment 1

[0072] (1) After the seabuckthorn fruit is air-cleaned, crush it to 50 mesh with a pulverizer, weigh 100 grams of seabuckthorn powder and place it in a 250mL round bottom flask, and extract it with 2 times the amount of 40% ethanol under reflux for 6 hours. After filtering, keep the filter residue spare;

[0073] (2) Add 5 times the weight of water to the seabuckthorn fruit filter residue, then add 0.03g of protease, 0.04g of pectinase, 1.2g of glucosidase, and 0.08g of cellulase, and place the round bottom flask at 40±1C °In a water bath, stir and react for 8 hours; the enzyme activity of the protease used is 5×10 4 U / g, pectinase activity is 50U / g, glucosidase activity is 10 5 U / ml, the enzyme activity of cellulase is 1.5×10 4 U / g;

[0074] (3) After cooling, filter and get the filtrate;

[0075] (4) Add 60g of 95% ethanol, and let it settle naturally for 10 hours at -5°C;

[0076] (5) Filtrate, take the filtrate, and concentrate the filtrate under reduced pressure at a...

Embodiment 2

[0078] (1) After air-cleaning the sea-buckthorn fruit, grind it to 60 mesh with a pulverizer, weigh 100 grams of sea-buckthorn pulp and place it in a 250mL round-bottomed flask; reflux extraction with 2 times the amount of 60% ethanol for 4 hours, filter, and reserve filter residue for use;

[0079] (2) Add 10 times the weight of water in seabuckthorn fruit filter residue, then add protease 0.03g, pectinase 0.2g, glucosidase 0.2g, dextranase 0.08g according to the dry matter weight in 100g seabuckthorn pulp Afterwards, place the round bottom flask in a water bath at 50±1C° and stir for 4 hours; the enzyme activity of the protease used is 5×10 4 U / g, pectinase activity is 50U / g, glucosidase activity is 10 5 U / ml, the enzyme activity of dextranase is 200U / g;

[0080] (3) After cooling, filter and get the filtrate;

[0081] (4) Add 80g of 90% ethanol, and let it settle naturally for 24 hours at -5°C;

[0082] (5) Filtrate, take the filtrate, and concentrate the filtrate under...

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Abstract

The invention relates to the field of tobacco additives, in particular to a preparation method and an application of a fruit flavor extract. The preparation method includes the steps: crushing fruit raw materials, extracting in an ethanol refluxing manner, filtering mixture, and taking filter residues; adding compound enzyme to hydrolyze, and performing purification and concentration for hydrolysis products to obtain the fruit flavor extract. The compound enzyme comprises protease and glycoside hydrolase, and the weight ratio of the protease to the glycoside hydrolase is 1: (15-60). According to the preparation method, refluxing and extracting are firstly performed, enzymolysis is secondly performed, lipid materials releasing irritating odor are removed, walls are effectively and rapidly broken, macromolecular substances are transformed, and impurities are removed. When the obtained fruit flavor extract is used for cigarettes, cigarette flavors can be richened, sweet feeling is increased, moisture retention of cigarette senses is achieved, comprehensive evaluation indexes are good, and the preparation method is simple in preparation process, wide in application range and applicable to large-scale popularization and application.

Description

technical field [0001] The present application relates to the field of tobacco additives, in particular, to a preparation method and application of fruit aroma extracts. Background technique [0002] Cigarette flavor enhancement and moisturizing are the key technologies to promote the sustainable and healthy development of Chinese-style cigarettes, and are of great significance for improving the quality of Chinese-style cigarettes and enhancing market competitiveness. Improving the aroma characteristics and comfort of cigarette products and highlighting the brand style have always been the direction of the cigarette manufacturing industry. In the reported research, most of the fruit extracts are better aroma raw materials for tobacco flavors and fragrances. Adding them to shredded cigarettes can increase sweetness and flavor, but it will cause irritation, residue and Unfavorable effects such as rough smoke. [0003] For this reason, propose this application especially. C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B3/12A24B15/24A24B15/26A24B15/20
CPCA24B3/12A24B15/20A24B15/241A24B15/26C11B9/022C11B9/025
Inventor 高伟陈永斌张燕战培旭吴德军
Owner YUNNAN YUXI YUNXI ESSENCE & SPICERY
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