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
CN107136555AActive Publication Date: 2017-09-08HUBEI CHINA TOBACCO IND
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
HUBEI CHINA TOBACCO IND
Publication Date
2017-09-08

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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.
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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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