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Preparation method of fig concentrated solution Maillard reaction type perfume for cigarette

A Maillard reaction and tobacco flavor technology, which is applied in the field of cigarette flavors and fragrances, can solve the problems of bitterness and irritation, easy to affect taste, dark color, etc., and achieves reduction of bitterness and irritation, rich aroma, Simple production process

Inactive Publication Date: 2017-12-26
WUHAN HUANGHELOU FLAVOR & SPICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The inventor has investigated the literature and found in the experimental research process that the Maillard reaction is easily accelerated to a higher stage under high temperature and alkaline environment. easy to affect the taste
For example, the Maillard reaction of fig concentrate prepared by conventional methods is likely to cause problems such as miscellaneous gas, bitterness and irritation

Method used

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  • Preparation method of fig concentrated solution Maillard reaction type perfume for cigarette

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) After drying the figs, cut them into slices of 2-5 mm, add 3 times the quality of pure water, soak for 10 hours, and reflux extraction twice at 85°C for 3 hours each time, after the two extractions , filter and combine the filtrates to obtain a fig extract, which is cooled for later use.

[0028] (2) Add 0.4% of its mass non-starch polysaccharase to the extract in step (1), control the enzymatic hydrolysis temperature at 40°C, and process for 2.5 hours under constant stirring. After the enzymatic hydrolysis, add 5 times the mass of 95% ethanol solution to the enzymatic hydrolysis solution, mix well and let it stand at room temperature for 12 hours, after alcohol precipitation, filtration, and concentration under reduced pressure to a relative density of 1.0500±0.0050g / mL , to obtain fig concentrate.

[0029] (3) Put the fig concentrate into the Maillard reaction vessel, add alanine according to the mass ratio of 5%, add vitamin C according to 0.025% of the initial ...

Embodiment 2

[0032] (1) After drying the figs, cut them into slices of 2-5mm, add 4 times the quality of pure water, soak for 12 hours, and reflux extraction twice at 90°C for 4 hours each time, after the two extractions , filter and combine the filtrates to obtain a fig extract, which is cooled for later use.

[0033] (2) Add 0.6% of the mass of non-starch polysaccharase to the extract in step (1), control the enzymatic hydrolysis temperature at 45°C, and treat for 3 hours under constant stirring. After enzymatic hydrolysis, add 6 times the mass of 95% ethanol solution to the enzymatic hydrolysis solution, mix well and let it stand at room temperature for 18 hours, after alcohol precipitation, filtration, and concentration under reduced pressure to a relative density of 1.0500±0.0050g / mL , to obtain fig concentrate.

[0034] (3) Put the fig concentrate into the Maillard reaction vessel, add aspartic acid at a mass ratio of 8%, add vitamin C at 0.03% of the weight of the initial mixture, ...

Embodiment 3

[0037] (1) After drying the figs, cut them into slices of 2-5 mm, add 2.5 times the quality of pure water, soak for 9 hours, and reflux extraction twice at 75°C, each time for 3.5 hours, and the two extractions are over Finally, filter and combine the filtrates to obtain the fig extract, which is cooled for later use.

[0038] (2) Add 0.8% of its mass non-starch polysaccharase to the extract in step (1), control the enzymatic hydrolysis temperature at 50°C, and treat for 4 hours under constant stirring. After enzymatic hydrolysis, add 4 times the mass of 95% ethanol solution to the enzymatic hydrolysis solution, mix well and let it stand at room temperature for 20 hours, after alcohol precipitation, filtration, and concentration under reduced pressure to a relative density of 1.0500±0.0050g / mL , to obtain fig concentrate.

[0039](3) Put the fig concentrate into the Maillard reaction container, add proline according to the mass ratio of 10%, add vitamin C according to 0.02% o...

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Abstract

The invention relates to the field of cigarette flavours and perfume, in particular to a preparation method of a fig concentrated Maillard solution reaction type fragrance for a cigarette. The preparation method comprises the following steps: (a) evenly mixing a fig concentrated solution and amino acid, then regulating pH of a reaction system by using alkali liquor, controlling temperature, and performing Maillard reaction in a stirring state; (b) after the Maillard reaction is ended, cooling the system, and filtering for impurity removal, thus obtaining the fragrance for the cigarette. The preparation method has the characteristics of easy-to-obtain raw materials, low cost, high operability, simple production process and the like. By the method, more intermediate products are generated by the Maillard reaction, the prepared perfume for the cigarette is thick and comfortable in aroma; after the perfume is applied to the cigarette, the fragrant gas quality of the cigarette can be effectively improved, the fragrant gas amount of the cigarette is enriched, sweet feeling and fineness of smoke are enhanced, mouth aftertaste is improved, bitter feeling and Irritation are reduced, and is obviously alleviated; the preparation method can be popularized and applied as a new approach for economically and efficiently producing the perfume for the cigarette.

Description

technical field [0001] The invention relates to the field of cigarette essence and fragrance, in particular to a preparation method of fig concentrated liquid Maillard reaction type tobacco fragrance. Background technique [0002] With the development of low-tar cigarettes, the aroma of cigarette products is filtered and diluted, which will inevitably cause a large loss of aroma, which is difficult to meet the needs of consumers. At the same time, there are problems such as dry smoke, increased irritation, and reduced throat comfort. Affects the style and smoking quality of cigarettes. A challenging problem facing the tobacco industry is to reduce tar while maintaining sufficient flavor and comfortable smoking taste in cigarettes. Natural plant flavors have the advantages of rich raw material resources, natural and comfortable aroma, etc., and do not contain chemical synthetic additives, which meet people's call for "green, ecological, and natural", and most of them can coo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/24A24B3/12
CPCA24B3/12A24B15/24C11B9/0003
Inventor 孙炜炜蹇顺华苗丽坤陈胜
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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