Cocoa stick chewing tobacco and preparation method thereof

A technology of tobacco and inner layer, applied in the directions of tobacco, tobacco processing, application, etc., can solve the problems of strong pungent, bitter, astringent, pungent taste, etc., and achieve the effects of reducing pungency, strong antioxidant effect, and aroma coordination.

Active Publication Date: 2017-07-04
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a cocoa stick chewing tobacco, which is made from tobacco powder, cocoa powder, low-gluten flour, sugar powder, other auxiliary materials, etc., after mixed fermentation, emulsification, modulation into slurry, and baking The texture is crisp, the taste is light, the color is light yellow, and there are slender rod-shaped components of yellowish brown. The surface is coated with a layer of tobacco cocoa compound prepared by cocoa tobacco. It not only has the characteristic flavor of tobacco, but also emits Cocoa has a strong aroma, soft taste, not sweet, not pungent, and has a crunchy chewing feeling of biscuits. It overcomes the defects of excessive irritation, strong bitterness and strong spicy taste when using tobacco powder directly. The satisfaction and pleasure brought by tobacco in the form of smoke, novel shape and taste, rich nutrition, convenient to eat directly, no need to discard the pouch, green and environmentally friendly

Method used

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  • Cocoa stick chewing tobacco and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of cocoa stick chewing tobacco, concrete preparation is as follows:

[0030] 1. Preparation of inner layer of cocoa stick chewing tobacco:

[0031] (1) Tobacco and cocoa mixed fermentation: mix 8 parts of tobacco powder and 15 parts of cocoa powder in the inner layer component by weight and cross a 120 mesh sieve, add 90% water of the inner layer component gross weight, stir evenly, Add 0.1 part of compound enzyme accounting for the total weight of tobacco powder and cocoa powder, incubate and stir ferment at 40°C for 0.6h, decompose and transform the protein and cell wall substances in tobacco and cocoa into free amino acids and reducing sugars, decompose and release more fragrance Substance, obtain tobacco and cocoa composite fermented liquor;

[0032] The compound enzymes are protease and β-glucosidase, both of food grade, with enzyme activities of 200,000u / g and 10,000u / g respectively, and a weight ratio of 8:1.

[0033] (2) According to the weight ratio of...

Embodiment 2

[0043] A chocolate bar chewing tobacco, the specific preparation method is as follows:

[0044] Wherein 1. the preparation of chocolate stick chewing tobacco inner layer is as follows:

[0045] (1) Tobacco and cocoa mixed fermentation: 10 parts by weight of tobacco powder and 13 parts of cocoa powder in the inner layer component are mixed through an 80 mesh sieve, and water with 120% of the total weight of the inner layer component is added, stirred evenly, Add 0.2 parts of compound enzymes accounting for the total weight of tobacco powder and cocoa powder, incubate and stir fermentation at 48°C for 1 hour, decompose and transform the protein and cell wall substances in tobacco and cocoa into free amino acids and reducing sugars, decompose and release more flavor substances , obtaining tobacco and cocoa composite fermentation liquid;

[0046] The compound enzymes are protease and β-glucosidase, both of food grade, with enzyme activities of 100,000u / g and 5,000u / g respectively...

Embodiment 3

[0057] A cocoa stick chewing tobacco, the specific preparation method is as follows:

[0058] Wherein 1. the preparation of cocoa stick chewing tobacco inner layer is as follows:

[0059] (1) Tobacco and cocoa mixed fermentation: 14 parts by weight of tobacco powder and 9 parts of cocoa powder in the inner layer component are mixed through a 60-mesh sieve, and 130 parts of water by the total weight of the inner layer component are added, stirred evenly, Add 0.3 parts of compound enzymes accounting for the total weight of tobacco powder and cocoa powder, incubate and stir ferment at 52°C for 1.5 hours, decompose and transform the protein and cell wall substances in tobacco and cocoa into free amino acids and reducing sugars, decompose and release more flavors Substance, obtain tobacco and cocoa composite fermented liquor;

[0060] The compound enzymes are protease and β-glucosidase, both of food grade, with enzyme activities of 50000u / g and 1000u / g respectively, and a weight r...

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PUM

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Abstract

The invention provides a cocoa stick chewing tobacco and a preparation method thereof, and the cocoa stick chewing tobacco comprises an internal layer and an external layer wrapping the external part of the internal layer, wherein, the internal layer ingredients comprise, by weight, 30-70 parts of cake flour, 1-3 parts of butter, 5-15 parts of sugar, 3-8 parts of milk powder, 5-15 parts of tobacco powder, 5-15 parts of cocoa powder, 0.01-0.03 part of enzyme, 0.1-0.5 part of flavoring agent, and 0.1-0.6 part of sodium bicarbonate; the external layer ingredients comprise, by weight, 5-20 parts of cocoa tobacco liquid block, 20-40 parts of cocoa butter, 10-30 parts of milk powder, 25-45 parts of sugar, 1-5 parts of maltodextrin, 0.2-0.6 part of emulsifier, and 0.1-0.3 part of flavoring agent. The cocoa stick chewing tobacco has a tobacco flavor, and has a strong cocoa fragrance; the tobacco tastes soft and not too sweet; the throat won't be stimulated by spicy; the tobacco can be chewed like a crispy biscuit; the defects like high stimulation, heavy bitterness and strong pungency caused by directing using smoke powder are overcome.

Description

technical field [0001] The invention relates to the technical field of smokeless tobacco, in particular to a cocoa stick chewing tobacco 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 smokeless tob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B13/00
CPCA24B13/00
Inventor 魏敏陈义坤张耀华罗诚浩陈一刘华臣刘冰柯炜昌
Owner HUBEI CHINA TOBACCO IND
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