Recombinant tobacco coating chocolate and coffee flavor-mixed essence and preparation method thereof

A technology for reconstituting tobacco leaves and chocolate, applied in the field of cigarette flavors and fragrances, can solve the problems of affecting the quality of smoking food, unpleasant taste, high irritation, etc., and achieve the effects of reduced irritation, comfortable and natural aroma, and improved quality

Inactive Publication Date: 2017-07-21
WUHAN HUANGHELOU FLAVOR & SPICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because it directly participates in the combustion, the odor absorption defects such as heavy miscellaneou

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Weigh the following raw materials in parts by weight: 0.9 parts of cocaraldehyde, 0.11 parts of butyric acid, 0.3 parts of 2-acetylfuran, 0.3 parts of propyl dodecanolide, 3,4-dimethyl-1, 2 - 3.5 parts of cyclopentanedione, 0.08 parts of 2,3,5-trimethylpyrazine, 0.05 parts of isovaleric acid, 8 parts of vanillin, 0.2 parts of furanone, 20 parts of chocolate extract, 5 parts of ethyl maltol 0.25 parts of isobutyraldehyde, 0.08 parts of isovaleraldehyde, 0.3 parts of benzyl alcohol, 5.5 parts of ethyl vanillin, 15 parts of cocoa extract, 18 parts of coffee extract, 6.5 parts of Zimbabwean tobacco extract, 220 parts of propylene glycol, Then dilute to 1000 parts with 695.93 parts of 70% alcohol, mix well and set aside.

[0028] Add the above-mentioned essence to the coating solution in an amount of 6.5% (weight ratio), stir with a high-speed disperser with a rotation speed of 200 rpm to make it evenly mixed, and finally make a restructured tobacco leaf wrapping, use the re...

Embodiment 2

[0032] Weigh the following raw materials in parts by weight: 1.8 parts of cocaraldehyde, 0.08 parts of butyric acid, 0.4 parts of 2-acetylfuran, 0.4 parts of propyl dodecanolide, 3,4-dimethyl-1, 2 - 7.2 parts of cyclopentanedione, 0.09 parts of 2,3,5-trimethylpyrazine, 0.08 parts of isovaleric acid, 7 parts of vanillin, 0.6 parts of furanone, 38 parts of chocolate extract, 3 parts of ethyl maltol 0.45 parts of isobutyraldehyde, 0.3 parts of isovaleraldehyde, 0.5 parts of benzyl alcohol, 13 parts of ethyl vanillin, 10 parts of cocoa extract, 22 parts of coffee extract, 5.5 parts of Zimbabwean tobacco extract, 280 parts of propylene glycol, Then dilute to 1000 parts with 609.6 parts of 70% alcohol, mix well and set aside.

[0033] Add the above-mentioned essence to the coating solution in an amount of 6.5% (weight ratio), stir with a high-speed disperser with a rotation speed of 200 rpm to make it evenly mixed, and finally make a restructured tobacco leaf wrapping, use the recom...

Embodiment 3

[0037] Weigh the following raw materials in parts by weight: 1 part of cocaraldehyde, 0.06 part of butyric acid, 0.2 part of 2-acetylfuran, 0.6 part of propyl dodecanolide, 3,4-dimethyl-1, 2 - 4.8 parts of cyclopentanedione, 0.1 part of 2,3,5-trimethylpyrazine, 0.06 part of isovaleric acid, 6 parts of vanillin, 0.4 parts of furanone, 25 parts of chocolate extract, 2 parts of ethyl maltol 0.5 parts of isobutyraldehyde, 0.15 parts of isovaleraldehyde, 0.7 parts of benzyl alcohol, 10 parts of ethyl vanillin, 22 parts of cocoa extract, 24 parts of coffee extract, 5.3 parts of Zimbabwean tobacco extract, 250 parts of propylene glycol, Then dilute to 1000 parts with 647.13 parts of 70% alcohol, mix well, and set aside.

[0038]Add the above-mentioned essence to the coating solution in an amount of 6.5% (weight ratio), stir with a high-speed disperser with a rotation speed of 200 rpm to make it evenly mixed, and finally make a restructured tobacco leaf wrapping, use the recombined T...

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PUM

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Abstract

The invention belongs to the technical field cigarette essence and particularly relates to a recombinant tobacco coating chocolate and coffee flavor-mixed essence and a preparation method thereof. The recombinant tobacco coating chocolate and coffee flavor-mixed essence is composed of, by weight part, 0.8-1.8 parts of koka aldehyde, 10-30 parts of cocoa extract, 15-30 parts of coffee extract, 2-7 parts of Zimbabwe tobacco extract and the like. The recombinant tobacco coating chocolate and coffee flavor-mixed essence provides a chocolate and coffee mixed flavor and is applicable to the field of cigarette production and particularly to adding into recombinant tobacco coating. Among the flavor components, the cocoa extract, the coffee extract and chocolate extract are relatively close to tobacco in fragrance characteristics and can enhance the flavor harmony in cigarettes. The recombinant tobacco coating chocolate and coffee flavor-mixed essence comprises the multiple flavor contents and integrates the fragrances such as burnt fragrance, bean fragrance, milk fragrance and nut fragrance, thereby being rich in layers, natural in transition and capable of well embodying the major fragrance of the cigarettes.

Description

technical field [0001] The invention belongs to the technical field of cigarette essence and fragrance, and in particular relates to a chocolate-coffee mixed-flavor essence used in recombined tobacco leaf wrapping and a preparation method thereof. Background technique [0002] The recombined tobacco leaf wrapping emphasizes on "group". First, according to the principle of "separation as much as possible", the various components and fibers in the tobacco leaf raw materials are completely stripped; secondly, by means of reaction control and other means, the inapplicable macromolecular components such as pectin and protein in the solution are removed; finally, after extraction and concentration , beating, papermaking and coating processes to realize the optimization and recombination of the chemical components of tobacco leaf raw materials, and prepare recombined tobacco leaf wrappings for wrapping shredded tobacco. Because it directly participates in the combustion, the odor ...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12
CPCA24B3/12C11B9/00C11B9/0003C11B9/0015C11B9/003C11B9/0061C11B9/0092
Inventor 祃志明黄龙孙炜炜程书锋李星
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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