Novel tobacco product prepared from tobacco and cocoa liquor and preparation method thereof

A technology of tobacco products and tobacco, applied in the field of smokeless tobacco, to achieve the effect of large industrial application prospects and simple process conditions

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

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a novel tobacco product of tobacco and cocoa wine, which is made of tobacco and cocoa as raw materials, boiled in water, and then fermented by yeast, β-glucosidase and pectinase to form tobacco cocoa wine, and the other part adopts Edible alcohol extracts the soluble components in tobacco and cocoa by Soxhlet, compounding them and then aging and fermenting them to make new tobacco products of tobacco and cocoa wine, which retains the functional components of tobacco and cocoa, and has the characteristic strong aroma a

Method used

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  • Novel tobacco product prepared from tobacco and cocoa liquor and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0024] A new type of tobacco cocoa liquor tobacco product that uses high-quality Yunnan tobacco leaf superfine powder and cocoa bean powder as raw materials, and specifically includes the following steps:

[0025] (1) Preparation of tobacco cocoa fermented wine: mix high-quality Yunnan tobacco leaf powder, cocoa powder, and white sugar at a mass ratio of 1:2:20, add 10 times distilled water, cook at 100°C for 30 minutes, concentrate until the sugar content reaches 160g / L, add The mass ratio of the above-mentioned tobacco powder, cocoa powder and powdered sugar mixture is 0.01% pectinase (food grade, enzyme activity 20000u / g) and 0.01% β-glucosidase (food grade, enzyme activity 10000u / g), Then add appropriate amount of lactic acid and sodium bicarbonate to adjust the pH to 4.2, inoculate active dry yeast with a mixture mass ratio of 0.03%, stir evenly, control the temperature at 25 ℃ for alcohol fermentation for 8 days, until the alcohol content does not change for two consecutive ...

Embodiment 2

[0032] A new tobacco product with tobacco and cocoa liquor, using Zimbabwe high-quality tobacco leaf powder and cocoa bean powder as raw materials, and specifically includes the following steps:

[0033] (1) Preparation of tobacco cocoa fermented wine: mix Zimbabwe high-quality tobacco powder, cocoa powder, and glucose at a mass ratio of 1:1.5:15, add 8 times water, cook at 100°C for 25 minutes, and concentrate until the sugar content reaches 145g / L. Add the above Tobacco powder, cocoa powder and powdered sugar mixture with a mass ratio of 0.01% pectinase (food grade, enzyme activity 10,000 u / g) and 0.005% by mass β-glucosidase (food grade, enzyme activity 5000u / g) , Then add appropriate amount of citric acid and sodium bicarbonate to adjust the pH to 4.8, inoculate the Saccharomyces cerevisiae with a mixture mass ratio of 0.02%, stir evenly, control the temperature at 28 ℃ for alcohol fermentation for 9 days, until the alcohol content does not change for two consecutive days, the...

Embodiment 3

[0040] A new tobacco product for tobacco cocoa liquor, which uses high-quality Yunnan tobacco leaf powder and cocoa powder as raw materials, and specifically includes the following steps:

[0041] (1) Preparation of tobacco cocoa fermented wine: mix high-quality Yunnan tobacco powder, cocoa powder, and xylose at a mass ratio of 1:1:5, add 5 times distilled water, cook at 100°C for 20 minutes, concentrate until the sugar content reaches 100g / L, add The above mixture of tobacco powder, cocoa powder and powdered sugar has a mass ratio of 0.02% pectinase (food grade, enzyme activity 8000u / g) and a mass ratio of 0.01% β-glucosidase (food grade, enzyme activity 1000u / g), and Add appropriate amount of lactic acid and sodium bicarbonate to adjust the pH to 5.0, inoculate the active dry yeast with a mixture mass ratio of 0.01%, stir evenly, control the temperature at 22 ℃ for alcohol fermentation for 10 days, until the alcohol content does not change for more than two consecutive days, the...

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Abstract

The invention provides a preparation method of a novel tobacco product prepared from tobacco and cocoa liquor. The preparation method is characterized in that tobacco and cocoa are taken as raw materials, the raw materials are cooked in water and then fermented by yeast, beta-glucosidase and pectinase into a tobacco and cocoa liquor, and for the other part, soluble component Soxhlet in tobacco and cocoa is extracted with edible alcohol,and the tobacco and cocoa liquor and the soluble ingredients are compounded and then subjected to aging and fermentation to prepare the novel tobacco product. As functional ingredients of tobacco and cocoa are retained, the novel tobacco product has strong aroma and a mellow and soft taste of tobacco and cocoa, is full of aroma and does not irritate or burn the throat, the shortcomings of excessive irritation, strong bitterness and strong biting taste due to direct use of tobacco powder are overcome, and a user can enjoy satisfaction and pleasant sensation brought by no-smoke tobacco; moreover, a certain alcohol content is retained, and certain excitement and joy sense can be brought to the user; and the novel tobacco product is clearly brown, rich in nutritional ingredient, convenient to directly drink and environment-friendly, and can bring novel and pleasant feelings to consumers.

Description

Technical field [0001] The invention relates to the technical field of smokeless tobacco, in particular to a novel tobacco product with tobacco cocoa liquor and a preparation method thereof. Background technique [0002] There is no smoke formed during the use of smokeless cigarettes, and no second-hand smoke hazards are produced. It is being accepted by more and more consumers at home and abroad. Smokeless tobacco products come in many forms, including snuff, chewing tobacco, and tobacco, but the normal production cycle of chewing tobacco is about 3 to 4 months, which increases production costs, and the quantity, scale and quality style of the products cannot be based on Market demand and consumer tastes are quickly adjusted; due to the formation of a large amount of residue in the mouth of consumers, it may also cause public health problems. At present, researchers in the domestic tobacco field are responding to the new changes in the development of the international tobacco f...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02C12H1/22C12R1/865
CPCC12G3/02C12G3/04C12H1/22
Inventor 陈义坤罗诚浩刘祥谋魏敏刘华臣周向东刘冰柯炜昌
Owner HUBEI CHINA TOBACCO IND
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