Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Apple-flavor essence for cigarettes and preparation method of essence

A technology for cigarette flavor and apple flavor, applied in the field of apple flavor cigarette flavor and preparation thereof, can solve the problems of insufficient aftertaste, poor roundness, rough and dry apple flavor, etc., and achieve the effect of soft and delicate aroma

Inactive Publication Date: 2017-11-14
HUBEI CHINA TOBACCO IND
View PDF10 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the prepared apple flavor is relatively rough, with insufficient aftertaste, astringent aroma, and poor roundness

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Apple-flavor essence for cigarettes and preparation method of essence
  • Apple-flavor essence for cigarettes and preparation method of essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of apple-flavored essence for tobacco comprises the following steps:

[0022] 1) Preparation of apple juice extract:

[0023] The apples are inspected, washed, and crushed; then the broken apples are beaten to make apple puree, and the apple puree and water are mixed evenly at a weight ratio of 1:4 to obtain apple water; then add 0.005% of its weight to the apple water Sodium chloride, sterilizing 15min makes apple culture medium, adds compound bacteria preparation in apple culture medium and ferments, and described compound bacteria preparation is aspergillus oryzae, brewer's yeast, and lactic acid bacteria is 1:2:2 by weight; The input amount of the compound bacteria preparation is 0.1% of the weight of the apple culture medium to obtain a fermented liquid; the fermented liquid is centrifuged at 4000rpm to obtain a supernatant to obtain an apple juice extract; the pH of the fermentation is 6.5, the rotating speed is 50rpm, and the ventilation ra...

Embodiment 2

[0027] 1) Preparation of apple juice extract:

[0028] The apples are inspected, washed, and crushed; then the broken apples are beaten to make apple puree, and the apple puree and water are mixed uniformly at a weight ratio of 1:4 to obtain apple water; then add 0.02% of its weight to the apple water Sodium chloride, sterilizing 30min makes apple culture medium, adds compound bacteria preparation to ferment in apple culture medium, and described compound bacteria preparation is aspergillus oryzae, brewer's yeast, and lactic acid bacteria is 1:4:4 by weight; The input amount of the compound bacteria preparation is 0.3% of the weight of the apple culture medium to obtain a fermented liquid; the fermented liquid is centrifuged at 4000rpm to obtain a supernatant to obtain an apple juice extract; the pH of the fermentation is 7.5, the rotating speed is 100rpm, and the ventilation rate 0.5VVM, the fermentation temperature is 30°C, and the fermentation is for 7 days.

[0029] 2) De...

Embodiment 3

[0032] 1) Preparation of apple juice extract:

[0033] The apples are inspected, washed, and crushed; then the broken apples are beaten to make apple puree, and the apple puree and water are mixed evenly at a weight ratio of 1:4 to obtain apple water; then add 0.01% of its weight to the apple water Sodium chloride, sterilizing 25min makes apple culture medium, adds composite bacteria preparation in apple culture medium and ferments, and described composite bacteria preparation is aspergillus oryzae, brewer's yeast, and lactic acid bacteria is 1:3:3 by weight; The input amount of the compound bacteria preparation is 0.2% of the weight of the apple culture medium to obtain a fermented liquid; the fermented liquid is centrifuged at 4000rpm to obtain a supernatant to obtain an apple juice extract; the pH of the fermentation is 7.0, the rotating speed is 80rpm, and the ventilation rate 0.3VVM, the fermentation temperature was 28°C, and the fermentation was carried out for 6 days. ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses apple-flavor essence for cigarettes. A preparation method comprises the following steps: firstly, picking, washing and crushing apples, then pulping the crushed apples into apple butter, and uniformly mixing the apple butter with water according to the weight ratio of 1 to 4 to obtain apple water; secondly, adding sodium chloride into the apple water, wherein the sodium chloride accounts for 0.005 to 0.02% of the weight of the apple water, and then sterilizing for 15 to 30 minutes to obtain an apple culture medium; thirdly, adding a composite microbial agent into the apple culture medium for fermenting, wherein the composite microbial agent is prepared from aspergillus oryzae, saccharomyces cerevisiae and lactic acid bacteria according to the weight ratio of 1 to (2 to 4) to (2 to 4). A large amount of fragrant substances can be obtained by using the apple water as the culture medium for fermenting; in addition, the release of apple-flavor substances is facilitated by the fermentation process; more ketone substances are added in the blending process, so that pleasant smell can be produced; besides, the ketone substances make aroma more gentle and delicate; guaiacol is added for astringing the aroma.

Description

technical field [0001] The invention relates to the field of cigarette essence production, in particular to an apple-flavored tobacco essence and a preparation method thereof. Background technique [0002] A good cigarette product needs to have elegant and unique aroma characteristics to be accepted by consumers. Researchers have been trying to improve the smoking quality of cigarettes through flavoring and adding materials, and have done a lot of research. [0003] At present, domestic requirements for reducing tar in cigarettes are being gradually strengthened, while the original natural aroma of tobacco is gradually weakening with the reduction of tar, and the miscellaneous gas of cigarette products has also increased. Therefore, how to develop a flavor that can increase the characteristic aroma of tobacco products, reduce miscellaneous gas, and improve its smoking quality, and apply it to cigarette production has become an urgent technical problem to be solved in the pr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
CPCA24B3/12C11B9/00C11B9/0007C11B9/0015
Inventor 陈胜齐富友李星
Owner HUBEI CHINA TOBACCO IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com