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A kind of preparation method of spice for crisp pear tobacco

A technology of tobacco spices and crispy pears, which is applied in the field of tobacco flavors, can solve the problems of rapid water dispersion of shredded tobacco, insufficient sweetness, and dry smoke, and achieve the effects of broadening processing channels, improving sweetness, and low extraction temperature

Active Publication Date: 2020-06-30
CHINA TOBACCO JIANGXI IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with well-known foreign brand cigarette products, Chinese-style cigarettes generally have the following problems: loss of water dispersion of shredded tobacco; dry smoke, stinging throat;
In the tobacco industry, there is no report on the extraction and preparation of tobacco flavors by enzymatic hydrolysis and column chromatography separation technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of sweet pear flavor for tobacco, the method comprises the following steps:

[0028] 1. Wash 2kg of fresh Dangshan crisp pears, dry, and cut into 1~2cm 3 Small and small pears

[0029] 2. Add 2L of additives to the cut pear cubes, soak the pear cubes, the additive is a mixture of 0.05% sodium erythorbate and 0.03% rapeseed polypeptide, soaked for 20 minutes, remove and beat ;

[0030] 3. Enzymatic hydrolysis: add pectinase with a weight of 0.02 to the pear pulp, keep it in a water bath at 45°C for 2 hours, and take it out to cool;

[0031] 4. Filter the pear pulp after enzymatic hydrolysis, and centrifuge after filtration to obtain a clear crisp pear extract;

[0032] 5. Column chromatography separation: apply the clarified crispy pear extract to a chromatographic column for column separation, wash the column with deionized water after the sample is loaded; the flow rate of the upper column is 150mL / min, and the flow rate of the eluent is 100mL / min.

[0033] ...

Embodiment 2

[0036] Repeat Example 1 with the following differences: the preparation method of Dangshan crisp pear tobacco flavor, in step 2, the additive is a mixture of 0.06% by mass sodium erythorbate and 0.04% by mass fraction of rapeseed polypeptide; In the enzymatic hydrolysis step in step 3, a 0.03% pectinase solution was selected for heat preservation in a 47°C water bath for 2 hours; in the column chromatography separation step in step 5, the column flow rate was 200 mL / min and the eluent flow rate was 200 mL / min.

Embodiment 3

[0038] Repeat Example 2 with the following differences: the preparation method of Dangshan crisp pear tobacco flavor. In step 2, the additive is a mixture of 0.08% sodium erythorbate and 0.05% rapeseed polypeptide. The other steps and parameter values ​​are exactly the same as in Example 2.

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PUM

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Abstract

The invention belongs to the technical field of tobacco flavors and particularly discloses a method for preparing a sweetening and moistening tobacco flavor from a Dangshan crisp pear as an extract by adopting an enzymolysis approach and a column chromatography technology. Through the operations of pulping, enzymolysis, column chromatography separation and eluting, vacuum concentration and the like, on the one hand, the juice yield of the Dangshan crisp pear is improved, a natural tobacco extract is reserved to the maximal extent, the aroma quality, the sweetness, liquid-engendering feeling and the taste softness are improved; and on the other hand, macromolecular substances affecting the sensory quality of the smoke are removed to obtain the high-quality extract. The crisp pear tobacco flavor prepared by the method is natural in aroma and distinct in fragrance characteristic, and is capable of playing a role in harmonizing the smoke, giving smoke sweetness, relieving throat irritation and improving the taste after being added to a cigarette at a proper ratio.

Description

Technical field [0001] The invention belongs to the technical field of tobacco flavors, and in particular relates to a method for preparing tobacco flavors by using Dangshan crisp pear as an extract. Background technique [0002] In recent years, my country’s tobacco industry has participated in international competition on a larger scale and is facing more severe market competition and challenges. However, compared with foreign well-known brand cigarette products, Chinese cigarettes generally have the following problems: the water disperses quickly; the smoke is dry and throat; the sweetness is not enough, and the phlegm is too much. And with the application of cigarette tar reduction and harm reduction technologies, these problems have become increasingly prominent, and cigarette flavor enhancement and moisturization technologies have received great attention. [0003] Dangshan crisp pear is a well-known fruit at home and abroad. It contains sugar, minerals, organic acids and mu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B3/12C11B9/02
CPCA24B3/12C11B9/02C11B9/022
Inventor 罗娟敏李赓田耀伟胡巍耀占小林何力罗海涛邵灯寅苏加坤郭磊蔡继宝
Owner CHINA TOBACCO JIANGXI IND CO LTD
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