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Preparation method of tobacco maltose caramel flavor

A technology of maltose caramel and maltose, which is applied in the direction of essential oils/spices, tobacco, application, etc., can solve the problems of negative taste, influence, and restriction of application of caramel for cigarettes, etc., achieve good application effect, avoid safety risks, The effect of improving the effect of smoking

Active Publication Date: 2017-07-14
CHINA TOBACCO ANHUI IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the components with higher molecular weight are generally considered to have a relatively negative impact on the smoking taste (especially mouthfeel) of cigarette products, which limits the application of tobacco caramel in high-end cigarette products
Moreover, some studies have pointed out that the influence of reaction products with different molecular weights on the intrinsic quality of cigarettes also has certain differences.

Method used

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  • Preparation method of tobacco maltose caramel flavor
  • Preparation method of tobacco maltose caramel flavor
  • Preparation method of tobacco maltose caramel flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of maltose caramel spice for tobacco, the steps are as follows:

[0019] (1) Dissolve 750g of maltose powder in 250g of 100°C distilled water, put it in a 130°C and 3Mpa nitrogen-protected autoclave to react for 2 hours after the dissolution is complete; after the reaction, cool down to normal temperature and pressure, and take out the obtained reaction Product, sealed and preserved.

[0020] (2) add distilled water of equal quality to the reaction product obtained in step (1) and dilute, then adopt spiral flat membrane filtration equipment to carry out multistage ultrafiltration to the reaction product after dilution, and the ultrafiltration membrane stages of each level are respectively: 0.22μm-300kDa (first grade), 300kDa-100kDa (second grade), 100kDa-10kDa (third grade), 10kDa-1kDa (fourth grade) and <1kDa (fifth grade).

[0021] Distilled water was used to wash the first to fourth grades of retentate through the membrane, and each grade of ret...

Embodiment 2

[0025] A method for preparing maltose caramel flavoring for tobacco, the steps of which are the same as in Example 1, except that the reaction temperature in step (1) is 150°C, and the first to fifth grade samples obtained are marked as B1-B5.

[0026] Each component in embodiment 1 and embodiment 2 is weighed, and the mass distribution of components at all levels is shown in figure 1 . Depend on figure 1 It can be seen that the components with a molecular weight of less than 1kDa are the most important components, and the molecular weight distribution of maltose caramel prepared by different processes is obviously different, and has a certain mass fraction (can provide a single component of sufficient quality for subsequent compounding and fragrance use) ), thus supporting the flexibility and achievability of compound fragrance in terms of data.

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Abstract

The invention discloses a preparation method of tobacco maltose caramel flavor. Maltose, which is used as a raw material, undergoes a reaction in an autoclave; and then the reaction product undergoes fractional separation. After the separation, tobacco-use quality and style features of each ingredient are analyzed and studied. On this basis, all separated ingredients are compounded and recombined so as to obtain the maltose caramel flavor with different tobacco-use effects. The maltose caramel is I-type caramel pigment, thus avoiding safety risks. In addition, the unique style of the maltose caramel is naturally harmonious with a cigarette product. The product of the invention has an extremely good application effect of enhancing style features of a cigarette product.

Description

technical field [0001] The invention relates to the technical field of flavor and fragrance of cigarette products, in particular to a preparation method of maltose caramel fragrance for cigarettes. Background technique [0002] Caramel or caramel pigment, as a food additive with the functions of coloring, flavoring and seasoning, has been widely used in food fields such as candy, biscuits, beverages and condiments. Judging from the current research status of caramelization pigments, most of the applied research on caramelization reaction mainly focuses on its "color" attribute, that is, in order to obtain high color rate, good stability, guaranteed safety, and target Pigment products that match the coloring products, but less research has been done on their "fragrance" properties. The caramelization reaction is closely related to tobacco. Since the tobacco leaves themselves contain more monosaccharides, disaccharides and oligosaccharides after being prepared, and a large am...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30
CPCA24B15/305C11B9/0003
Inventor 戴魁邹鹏王文斌徐华军谢辉范有才舒俊生张劲
Owner CHINA TOBACCO ANHUI IND CO LTD
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