Novel tobacco product of tobacco cocoa liquor and preparation method thereof

A technology of cocoa wine 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: 2020-03-10
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 and aroma of tobacco and cocoa. It has a mellow and soft taste, a full aroma, and does not irritate the throat. It overcomes the defects of excessive irritation, strong bitterness, and strong spicy taste of tobacco powder used directly, and can enjoy the satisfaction and pleasure brought by smoke-free tobacco; Retaining a certain amount of alcohol content can bring people a certain sense of excitement and pleasure; the color is clear brown, rich in nutrients, easy to drink directly, green and environmentally friendly, and can also bring consumers novel and beautiful feelings

Method used

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  • Novel tobacco product of tobacco cocoa liquor and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0024] A novel tobacco product of tobacco cocoa liquor, which 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 smoke 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 10,000u / g), Then add an appropriate amount of lactic acid and sodium bicarbonate to adjust the pH to 4.2, inoculate the active dry yeast with a mass ratio of 0.03% of the mixture, stir evenly, and carry out alcoholic fermentation at a controlled temperature of 25°C for 8 days. When the alcohol content does n...

Embodiment 2

[0032] A novel tobacco product made of tobacco cocoa wine, which uses high-quality Zimbabwean 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 high-quality Zimbabwean tobacco powder, cocoa powder, and glucose at a mass ratio of 1:1.5:15, add 8 times of water, cook at 100°C for 25 minutes, concentrate until the sugar content reaches 145g / L, add the above Smoke powder, cocoa powder and sugar powder mixture mass ratio 0.01% pectinase (food grade, enzyme activity 10,000 u / g) and 0.005% mass ratio of β-glucosidase (food grade, enzyme activity 5000u / g) , then add an appropriate amount of citric acid and sodium bicarbonate to adjust the pH to 4.8, inoculate Saccharomyces cerevisiae with a mass ratio of 0.02% of the mixture, stir evenly, and carry out alcoholic fermentation at a controlled temperature of 28°C for 9 days. When the alcohol content does not change for two...

Embodiment 3

[0040] A novel tobacco product made of tobacco cocoa liquor, which uses high-quality Yunnan tobacco leaf powder and cocoa powder as raw materials, and specifically comprises the following steps:

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

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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 cocoa wine product and a preparation method thereof. Background technique [0002] Smoke-free cigarettes do not generate smoke during use and do not produce second-hand smoke hazards, and are being accepted by more and more domestic and foreign consumers. There are many forms of smokeless tobacco products, including snuff, chewing tobacco, and tobacco, etc., but the normal production cycle of chewing tobacco is about 3 to 4 months, which increases production costs, and the quantity, scale and quality of products cannot be determined according to Market demands and consumer tastes adapt quickly; public health concerns may also arise due to the formation of large amounts of residue in the consumer's mouth. At present, researchers in the domestic tobacco field respond to new changes in the development of the international tobacco field and develop smokeles...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026C12G3/055C12H1/22C12R1/865
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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