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Method for preparing tobacco flavor

A technology of tobacco spices and glucosidase, applied in the field of tobacco, can solve the problems of inconspicuous blueberry aroma and loss of aroma substances, etc., and achieve the effects of good cigarette application effect, reducing stimulation, and covering up miscellaneous gas

Active Publication Date: 2017-12-01
WUHAN HUANGHELOU FLAVOR & SPICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blueberry extract prepared from blueberries is a commonly used natural flavor for tobacco, which has a good effect in improving the quality of cigarette aroma, especially in enhancing and highlighting the berry aroma of cigarettes. However, traditional methods The prepared blueberry extract has no obvious blueberry aroma, especially the loss of aroma substances is serious during the production process. Therefore, it is of great significance to study the preparation process that can enrich the blueberry aroma

Method used

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  • Method for preparing tobacco flavor
  • Method for preparing tobacco flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Take a certain amount of fresh blueberries, wash them, squeeze the juice, and collect the juice;

[0019] (2) Immobilization of β-glucosidase: Prepare a mixed solution containing 6% by mass polyvinyl alcohol and 1% by mass sodium alginate, and then add 1% by mass β-glucoside to the mixed solution Enzyme, drop FeCl with a mass concentration of 5 g / L and a pH value of 2 with a syringe 3 Cross-link in the solution for 9 hours, rinse with a large amount of distilled water, add distilled water for desalination for 2 hours, and finally obtain PVA.SA-Fe gel balls, dry them for later use;

[0020] (3) Use the immobilized β-glucosidase prepared in step (2) to treat the blueberry juice, the solid dosage of the immobilized β-glucosidase is 2 g / L, the pH value of the enzyme treatment is 4, the enzyme treatment temperature is 30°C, and the enzyme treatment time 10h;

[0021] (4) PEI pervaporation membrane was selected. After the treatment in step (3), the blueberry juice was s...

Embodiment 2

[0023] (1) Take a certain amount of fresh blueberries, wash them, squeeze the juice, and collect the juice;

[0024] (2) Immobilization of β-glucosidase: Prepare a mixed solution containing 8 mass percent polyvinyl alcohol and 2 mass percent sodium alginate, and then add 1 percent β-glucoside to the mixed solution Enzyme, use a syringe to drop into the FeCl3 solution with a mass concentration of 5g / L and a pH value of 2 to crosslink for 12 hours, rinse with a large amount of distilled water, and then add distilled water for desalination for 2 hours, and finally obtain PVA.SA-Fe gel balls, dry for later use;

[0025] (3) Use the immobilized β-glucosidase prepared in step (2) to treat the blueberry juice, the solid dosage of the immobilized β-glucosidase is 2 g / L, the pH value of the enzyme treatment is 5, the enzyme treatment temperature is 35°C, and the enzyme treatment Time 15h;

[0026] (4) PEI pervaporation membrane was selected. After the treatment in step (3), the blueb...

Embodiment 3

[0028] (1) Take a certain amount of fresh blueberries, wash them, squeeze the juice, and collect the juice;

[0029] (2) Immobilization of β-glucosidase: Prepare a mixed solution containing 8% by mass of polyvinyl alcohol and 2% by mass of sodium alginate, and then add 1.5% by mass of β-glucoside to the mixed solution Enzyme, use a syringe to drip into FeCl3 solution with a mass concentration of 5 g / L and a pH value of 2 for cross-linking for 12 hours, rinse with a large amount of distilled water, and then add distilled water for desalination for 3 h, and finally obtain PVA.SA-Fe gel balls , dry for later use;

[0030] (3) Use the immobilized β-glucosidase prepared in step (2) to treat the blueberry juice, the solid dosage of the immobilized β-glucosidase is 4 g / L, the pH value of the enzyme treatment is 5, the enzyme treatment temperature is 35°C, and the enzyme treatment time 20 h;

[0031] (4) PEI pervaporation membrane was selected. After the treatment in step (3), blueb...

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Abstract

The invention discloses a method for preparing tobacco flavor. The method comprises the following steps: (1) making fresh blueberry juice; (2) preparing immobilized beta-glucosidase; (3) treating the blueberry juice with the immobilized beta-glucosidase; and (4) enriching blueberry flavor substances by using a pervaporation membrane, thereby obtaining the tobacco flavor. The tobacco blueberry essential oil prepared by using the method has the characteristic blueberry incense, and has a relatively good tobacco application effect. Blueberry extracts are added into cigarette, and then functions that the fragrance of cigarette is improved, the quality of smoke is improved, the cigarette is remarkable in characteristic berry fragrance, irritation is reduced, impure smell is covered, the smoke is softened and fined, the oral comfort is improved, the after sweetness of cigarette is increased, and the like, are achieved, and when being compared with conventional blueberry extracts, the tobacco flavor has remarkable effects in improving the characteristic fragrance of cigarette and improving the taste of cigarette.

Description

technical field [0001] The invention relates to the technical field of tobacco, in particular to a method for preparing tobacco spices. Background technique [0002] Tobacco flavor and fragrance is one of the most important core technologies of cigarette products and the key to the formation of cigarette product style characteristics. Flavors and fragrances in cigarettes can modify or cover up the defects of tobacco leaves, improve the aroma and taste of tobacco, improve the physical properties of tobacco, reduce the harmful components of cigarettes, endow cigarettes with unique taste and style, and realize product quality differences It can stabilize the smoking quality of cigarettes and have an important impact on the style and quality of cigarettes. [0003] Fruit flavor flavor is one of the spices commonly used in cigarettes. Fruit flavor flavors in cigarettes have the characteristics of accentuating and highlighting the fruity aroma of cigarettes, which can effectively...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02
CPCC11B9/022C11B9/027
Inventor 庞登红尹团章陈胜吴昭王珊
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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