Method for improving cut stem sensory quality by proline solid phase Maillard reaction

A technology of Maillard reaction and proline, which is applied in the field of tobacco processing, can solve the problems of high smoke irritation, insufficient reaction, and insufficient aroma, so as to reduce smoke irritation and miscellaneous gas, increase usability and use Quantity and process conditions are simple and mild

Active Publication Date: 2017-09-08
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Shredded stems are processed from tobacco stems, but because tobacco stems contain a large amount of macromolecular substances such as cellulose, pectin, lignin, and polysaccharides, the finished shredded stems have disadvantages such as large sensory stimulation, high concentration, and obvious miscellaneous gas
[0004] A Chinese patent application discloses "a flavor enhancer for tobacco stems and its preparation method and application" (application number 201310394332.8), using maple syrup as a natural sugar source and mixed amino acids for Maillard reaction, wherein maple sugar and mixed amino acids The mass ratio is 10-25:1, and the tobacco stem flavor enhancer is prepared, which has the defects of excessive natural sugar source, high sugar content in the Maillard reaction product, high viscosity, and large smoke irritation.
A Chinese patent application discloses "a method for improving the quality of cut stems" (application number 201410002912.2). When washing the stems, the tobacco stems are soaked or cleaned with a circulating protease aqueous solution, and the compound enzyme solution (composite The enzyme is composed of pectinase, cellulase and xylanase) sprayed on thick stem slices and stored for more than 6 hours; additives (additives refer to amino acid solutions selected from glutamic acid, phenylalanin

Method used

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  • Method for improving cut stem sensory quality by proline solid phase Maillard reaction
  • Method for improving cut stem sensory quality by proline solid phase Maillard reaction
  • Method for improving cut stem sensory quality by proline solid phase Maillard reaction

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Effect test

Embodiment 1

[0028] A method for improving the sensory quality of shredded stems by proline solid-phase Maillard reaction, comprising the following steps:

[0029] (1) Raw material preparation; Proline and glyceraldehyde, ribose are as Maillard reaction substrate, account for 0.04% of cut stem quality, the mol ratio of proline and glyceraldehyde, ribose 2.5:0.5:0.5, reaction catalyst is Ammonia and diammonium hydrogen phosphate, the mass ratio is 1:1, the catalyst accounts for 0.4% of the Maillard reaction substrate mass, and the mass ratio of water to the Maillard reaction substrate is 1.5:1;

[0030] (2) Proline solid-phase Maillard reaction in the shredded stem feeding process: add water at 65°C, proline, and glyceraldehyde in sequence according to the ratio of the above step 1), stir well until they are completely dissolved, and then add the reaction Catalyst ammonia water and diammonium hydrogen phosphate, mixed evenly, evenly sprayed on the cut stems, the moisture content of the cut ...

Embodiment 2

[0035] A method for improving the sensory quality of shredded stems by proline solid-phase Maillard reaction, comprising the following steps:

[0036] (1) Raw material preparation; Proline and fermented raisin extract are used as Maillard reaction substrate, account for 0.08% of cut stem quality, be 3:1 by the mass ratio of proline and fermented raisin extract, reaction catalyst is Ammonium glycyrrhizinate and vitamin C have a mass ratio of 1:1, accounting for 0.9% of the Maillard reaction substrate mass, and the mass ratio of water to the Maillard reaction substrate is 2:1;

[0037] (2) Proline solid-phase Maillard reaction in the shredded stem feeding process: add water at 70°C, proline, and fermented raisin extract in a certain proportion in sequence, stir well until completely dissolved, and then add the reaction catalyst licorice ammonium nitrate and vitamin C, mixed evenly, evenly sprayed on the shredded stems, so that the moisture content of the shredded stems reached 2...

Embodiment 3

[0043] A method for improving the sensory quality of shredded stems by proline solid-phase Maillard reaction, comprising the following steps:

[0044] (1) Raw material preparation; proline, caramel, deoxyribose, and fermented raisin extract are used as Maillard reaction substrates, accounting for 0.15% of the cut stem mass, extracted by proline, caramel, deoxyribose, and fermented raisins The mass ratio of substance is 3:1, and caramel, deoxyribose and fermented raisin extract are equal mass ratio, and reaction catalyst is ammonium alginate, ammoniacal liquor, and mass ratio is 1:1, and catalyzer accounts for Maillard reaction substrate quality 0.3%, the mass ratio of water to Maillard reaction substrate is 4:1;

[0045] (2) Proline solid-phase Maillard reaction in the shredded stem feeding process: add water at 75°C, proline, and sugar source in a certain proportion in sequence, stir thoroughly until completely dissolved, then add the reaction catalyst, and mix well , evenly...

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Abstract

The invention aims to provide a method for improving cut stem sensory quality by a proline solid phase Maillard reaction. The method comprises the steps that in the production process of cut stem charging, a certain proportion of proline and reducing sugar or composite sugar source and catalyst aqueous solution are sprayed onto the cut stem; under the certain temperature condition, the proline solid phase Maillard reaction is carried out in the online production process of the cut stem; thus composition variety and content of aroma in the cut stem are improved; flue gas irritation and spare gas are reduced; smoke aroma is enriched; smoke gas is delicate and soft; the sense of sweetness is increased; the taste is improved; the sensory quality of the cut stem is improved; the appearance is closed to high-quality cigarette tobacco; the source of raw materials is safe and extensive, and the process condition is mild and easy to achieve.

Description

technical field [0001] The invention relates to the field of tobacco processing, in particular to a method for improving the sensory quality of cut stems by proline solid-phase Maillard reaction. Background technique [0002] Maillard reaction flavors have always been extremely important and valuable flavors in tobacco and food, and Maillard reactants are widely used in tobacco flavors. Maillard reactions may occur in tobacco during the process of conditioning, aging, processing and smoking. With the improvement of people's health awareness, the difficulties faced by cigarette factories in solving the problem of reducing the amount of cigarette tar while maintaining or satisfying the availability of cigarette smoking have become increasingly prominent. As one of the important ways to form the characteristic aroma of tobacco, the Maillard reaction has been favored for its application in tobacco flavoring. According to different sugar sources and nitrogen sources, the aroma ...

Claims

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Application Information

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IPC IPC(8): A24B5/16A24B15/18C11B9/00
CPCA24B5/16A24B15/18C11B9/0003
Inventor 魏敏陈义坤叶明樵胡素霞李冉夏秋冬宋旭艳潘曦
Owner HUBEI CHINA TOBACCO IND
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