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Fruity flavor composite particles and preparation method and application thereof

A composite particle and flavor technology, which is applied in the application, tobacco, e-liquid filter and other directions, can solve the problems of the auxiliary effect of difficult spices or odor-absorbing materials, the difficulty of using spices and odor-absorbing materials, and the limited amount of spices added, so as to achieve biological preservation. Active, retain nutrients, increase the effect of volume sweetness

Inactive Publication Date: 2018-01-19
云南程耀生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If absolute ethanol is used as the fragrance solvent, some fragrances and odor-absorbing materials will inevitably be difficult to use because of the solubility problem
In addition, the method of spraying and carrying fragrance not only has a limited amount of fragrance added, but also has problems of fragrance loss and fragrance stability, and it is difficult to give full play to the auxiliary function of fragrances or odor-absorbing materials.

Method used

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  • Fruity flavor composite particles and preparation method and application thereof
  • Fruity flavor composite particles and preparation method and application thereof
  • Fruity flavor composite particles and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A fruit flavor compound granule, the preparation method steps of the granule are as follows:

[0031] (1) Material preparation: Prepare the mixed material according to the following components by mass:

[0032] 45 parts by mass of dried tangerine peel, 15 parts by mass of dried green apple, 10 parts by mass of dried lemon, 15 parts by mass of dried kiwifruit, 2 parts by mass of neomethylhesperidin dihydrochalcone, 1 part by mass of ketone, 1 part by mass of nicotine, 0.5 parts by mass of malic acid, 2 parts by mass of citric acid, and 8.5 parts by mass of the binder made of carboxymethyl cellulose;

[0033] (2) Superfine pulverization: Use a low-temperature ultrafine pulverizer to superfine the mixed material described in step (1) to make it into a powdery material. The powdery material passes through a 160-mesh sieve. During the pulverization process, Control the temperature of the circulating cooling water of the pulverizer at 25°C;

[0034] (3) Mixing: Pour the obt...

Embodiment 2

[0043] A fruit flavor compound granule, the steps of the preparation method of the compound granule are as follows:

[0044] (1) Material preparation: Prepare the mixed material according to the following mass percentage components:

[0045] 39 parts by mass of dried tangerine peel, 20 parts by mass of dried green apple, 8 parts by mass of dried lemon, 12 parts by mass of dried kiwifruit, 5 parts by mass of neomethylhesperidin dihydrochalcone, and 5 parts by mass of covered 3 parts by mass of ketone, 2 parts by mass of nicotine, 0.1 parts by mass of malic acid, 0.9 parts by mass of citric acid, and 10 parts by mass of adhesive made of hydroxypropyl methylcellulose;

[0046] (2) Superfine pulverization: Use a low-temperature ultrafine pulverizer to superfine the mixed material described in step (1) to make it into a powdery material. The powdery material passes through a 160-mesh sieve. During the pulverization process, Control the temperature of the circulating cooling water ...

Embodiment 3

[0056] A fruit flavor compound granule, the steps of the preparation method of the compound granule are as follows:

[0057] (1) Material preparation: Prepare the mixed material according to the following mass percentage components:

[0058] 30 parts by mass of dried tangerine peel, 20 parts by mass of dried green apple, 10 parts by mass of dried lemon, 15 parts by mass of dried kiwifruit, 5 parts by mass of neomethylhesperidin dihydrochalcone, 5 parts by mass of ketone, 2 parts by mass of nicotinone, 1 part by mass of malic acid, 2 parts by mass of citric acid, and 10 parts by mass of xanthan gum as the adhesive;

[0059] (2) Superfine pulverization: Use a low-temperature ultrafine pulverizer to superfine the mixed material described in step (1) to make it into a powdery material. The powdery material passes through a 160-mesh sieve. During the pulverization process, Control the temperature of the circulating cooling water of the pulverizer at 35°C;

[0060] (3) Mixing: Pou...

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Abstract

The invention discloses fruity flavor composite particles and a preparation method and an application thereof and relates to the technical field of cigarette auxiliary material production. The preparation method is characterized in that the composite particles are formed in the mode that new methyl hesperidin dihydrochlcone, raspberry ketone, tabanone, malic acid, citric acid and adhesive are added into mixed dry slices which are composed of tangerine peel dry slices, green apple dry slices, lemon dry slices and kiwifruit dry slices and the mixture is mixed, the mixed material is subjected tosuperfine smashing under the low-temperature condition and is mixed, formed, smashed, pelleted and screened in sequence, and the composite particles of 20-80 mesh are formed; 10-20 parts of compositeparticles are added into 100 parts of tobacco shreds by mass to form the composite particles, the sweeting feeling and body fluid regeneration feeling of the smoke of obtained cigarettes are improved,and the irritation of the smoke of the cigarettes is lowered; the fragrance of the cigarettes is enriched, the smocking style of cigarette fruit fragrance characteristics is given, the biological activity is retained at the greatest extent by using a superfine smashing technology, it is guaranteed that the nutrient content is effectively remained, and accordingly the smoking quality of the cigarettes is remarkably improved.

Description

technical field [0001] The invention relates to the technical field of production of cigarette auxiliary materials, in particular to a fruity-flavored composite granule and a preparation method and application thereof. Background technique [0002] With the progress of society and the improvement of people's living standards, "smoking and health" has become an unavoidable and necessary social issue for the tobacco industry. In order to alleviate this contradictory problem, the amount of tar in cigarette smoke must be greatly reduced. However, reducing the tar in smoke will inevitably lose the beautiful aroma components of cigarettes and reduce the smoking quality of cigarettes. To this end, tobacco researchers take "increasing flavor and moisturizing" as the guideline for the development of low-focus cigarette products, and carry out technological innovations and attempts from two directions: flavors and fragrances and materials for tobacco, effectively solving the problem o...

Claims

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Application Information

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IPC IPC(8): A24D3/14A24D3/04
Inventor 邵理华黄杰谋杨新雄
Owner 云南程耀生物科技有限公司
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