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Preparation method of tobacco-scented fruit-scented heat-reactive tobacco flavor and application thereof in cigarettes

A tobacco spice and thermal reaction technology, applied in the direction of essential oil/flavor, tobacco, application, etc., can solve the problems of single aroma and insufficient smoke concentration of thermal reactive spices, achieve convenient application, improve aftertaste comfort, reduce The effect of miscellaneous

Inactive Publication Date: 2017-06-09
CHINA TOBACCO GUANGDONG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the smoke concentration of heat-reactive spices prepared by the above method is still not enough and the aroma is single

Method used

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  • Preparation method of tobacco-scented fruit-scented heat-reactive tobacco flavor and application thereof in cigarettes
  • Preparation method of tobacco-scented fruit-scented heat-reactive tobacco flavor and application thereof in cigarettes
  • Preparation method of tobacco-scented fruit-scented heat-reactive tobacco flavor and application thereof in cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] S1. Crush the tobacco powder to 80 mesh, take 500g of tobacco powder and put it in a container, add 8000mL of water, disperse evenly, add potassium hydroxide, adjust the pH of the feed solution to 13, extract at 110°C for 0.5h, heat Extract the tobacco powder, filter, the filtrate is the extract, adjust the pH of the extract with citric acid to 4.5, add ethanol until the volume concentration of ethanol in the system is 80%, reflux for 3 hours, filter with suction, take the supernatant, and concentrate the supernatant Concentrate up to 50% by weight of solids;

[0031] S2. get 250g concentrate, add 2g arginine, 1g glycine, 5g glucose, 9g maltose, stir and dissolve evenly, then add 20g mixed natural spices (10% sweet-scented osmanthus extract alcohol solution: apple extract: dark plum extract=4 :4:1, mass ratio), mix evenly;

[0032] S3. Add sodium hydroxide to adjust the pH value of the mixed solution to 7, react at 90° C. for 2 hours, and prepare tobacco flavor by Mail...

Embodiment 2

[0036] S1. Crush the tobacco powder to 80 mesh, take 500g of tobacco powder and put it in a container, add 8000mL of water, disperse evenly, add potassium hydroxide, adjust the pH of the feed solution to 13, extract at 110°C for 0.5h, heat Extract the tobacco powder, filter, the filtrate is the extract, adjust the pH of the extract with citric acid to 4.5, add ethanol until the volume concentration of ethanol in the system is 80%, reflux for 3 hours, filter with suction, take the supernatant, and concentrate the supernatant Concentrate up to 50% by weight of solids;

[0037] S2. get 250g concentrate, add 0.83g arginine, 0.42g glycine, 5g glucose, 9g maltose, stir and dissolve evenly, then add 20g mixed natural spices (10% sweet-scented osmanthus extract alcohol solution: apple extract: ebony extract =4:4:1, mass ratio), mix homogeneously;

[0038] S3. Add sodium hydroxide to adjust the pH value of the mixed solution to 7, react at 90° C. for 2 hours, and prepare tobacco flavo...

Embodiment 3

[0042] S1. Crush the tobacco powder to 80 mesh, take 500g of tobacco powder and put it in a container, add 8000mL of water, disperse evenly, add potassium hydroxide, adjust the pH of the feed solution to 13, extract at 110°C for 0.5h, heat Extract the tobacco powder, filter, the filtrate is the extract, adjust the pH of the extract with citric acid to 4.5, add ethanol until the volume concentration of ethanol in the system is 80%, reflux for 3 hours, filter with suction, take the supernatant, and concentrate the supernatant Concentrate up to 50% by weight of solids;

[0043] S2. get 250g concentrate, add 2g arginine, 1g glycine, 4g glucose, 8.5g maltose, stir and dissolve evenly, then add 20g mixed natural spices (10% sweet-scented osmanthus extract alcohol solution: apple extract: ebony extract = 4:4:1, mass ratio), mix evenly;

[0044] S3. Add sodium hydroxide to adjust the pH value of the mixed solution to 7, react at 90° C. for 2 hours, and prepare tobacco flavor by Maill...

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Abstract

The invention discloses a preparation method of tobacco-scented fruit-scented heat-reactive tobacco flavor and application thereof in cigarettes; 1-10% of natural flavor mixture is added to concentrate of tobacco extract, amino acids, and sugar compounds, and the tobacco flavor is then prepared via Maillard reaction. The tobacco flavor prepared herein has suitable scents, such as tobacco scent, fruit scent, acid scent, and flower scent; by applying the tobacco flavor to cigarettes, it is possible to significantly enrich the aroma, harmonize and reduce offensive odors, improve stimulation, and improve aftertaste comfort.

Description

technical field [0001] The invention belongs to the technical field of tobacco production, in particular, the invention relates to a preparation method of a heat-reactive tobacco spice with a fruity aroma of tobacco and its application in cigarettes. Background technique [0002] The main premise substances of the Maillard reaction are amino acids and reducing sugar compounds. The result of the reaction is to deepen the color of the target product and give it a certain fragrance. The Maillard reaction has been widely used in the preparation of various flavors and fragrances. Generally, the protein and sugar compounds in plants or animals are hydrolyzed into combination units by acid, alkali and enzyme hydrolysis, and then a certain amount of amino acids and sugar compounds are added to react to generate the required aroma products. The aroma produced by the reaction will be based on The ratio of different amino acids and sugars, the reaction temperature and the reaction time...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B15/30
CPCC11B9/00A24B15/306C11B9/0003
Inventor 李旭华李丹叶荣飞赵瑞峰伍锦鸣王华
Owner CHINA TOBACCO GUANGDONG IND