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

Preparation method of Maillard reaction product of figs for cigarettes

The technology of Maillard reactant and fig is applied in the field of preparation of fig Maillard reactant for cigarettes, and can solve the problems of insufficient variety of aroma chemical components, single aroma type, insufficient improvement of cigarette aroma quality and the like, To achieve the effect of improving oral aftertaste, reducing throat irritation and improving smoke permeability

Inactive Publication Date: 2018-05-18
HUBEI CHINA TOBACCO IND
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although the above-mentioned method can also prepare fig extract for tobacco use, the types of aroma-causing chemical components in the prepared fig extract are not rich enough, and the type of aroma is relatively single, and the degree of improvement of cigarette aroma is not obvious enough.

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
  • Preparation method of Maillard reaction product of figs for cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Simply crush the fig raw material, and use a rotary roaster to continuously stir and roast at 85° C. for 5 hours, then lower the temperature to 55° C., and continue stirring and roasting for 8 hours.

[0025] (2) Add 8 times the amount of pure water to the raw fig raw material treated in step (1), and extract it dynamically under the condition of 65° C. for 3.5 hours.

[0026] (3) The initial extract of figs cooled to room temperature is dropped into a biological fermentation tank, and 0.2% of its weight of lactic acid bacteria, 1.0% of glucose and 10% of 95% food grade alcohol are added, at 30°C, stirring speed 60r / min Under conditions, the anaerobic fermentation was continued for 7 days.

[0027] (4) After the anaerobic fermentation, add 95% ethanol solution 2.5 times its weight to the fermentation broth, stir for 30 minutes, and let stand at room temperature for 24 hours.

[0028] (5) Filter the alcohol precipitation solution obtained in step (4) with a 100nm ce...

Embodiment 2

[0036] (1) Simply crush the fig raw material, and use a rotary roaster to continuously stir and roast at 95° C. for 3 hours, then lower the temperature to 50° C., and continue stirring and roasting for 7 hours.

[0037] (2) Add 9 times the amount of pure water to the raw fig raw material treated in step (1), and extract it in a dynamic countercurrent flow at 75°C for 2 hours.

[0038] (3) The initial extract of figs cooled to room temperature is dropped into a biological fermenter, and 0.25% of its weight of lactic acid bacteria, 0.8% of glucose and 7.5% of 95% food-grade alcohol are added, at 28°C, stirring speed 40r / min Under conditions, the anaerobic fermentation was continued for 5 days.

[0039] (4) After the anaerobic fermentation is finished, add 95% ethanol solution twice its weight to the fermentation broth, stir for 30 minutes, and let stand at room temperature for 36 hours.

[0040] (5) Filter the alcohol precipitation solution obtained in step (4) with a 100nm cer...

Embodiment 3

[0048] (1) Simply crush the fig raw material, and use a rotary roaster to continuously stir and roast at 90° C. for 3 hours, then lower the temperature to 60° C., and continue stirring and roasting for 6 hours.

[0049](2) Add 8 times the amount of pure water to the fig raw material treated in step (1), and conduct dynamic countercurrent extraction at 75° C. for 2 hours. After the extraction, filter through a 100-mesh sieve to obtain the initial fig extract.

[0050] (3) The initial extract of figs cooled to room temperature is dropped into a biological fermentation tank, and 0.3% of its weight of lactic acid bacteria, 0.9% of glucose and 7.5% of 95% food grade alcohol are added, at 31 ° C, stirring speed 35r / min Under conditions, the anaerobic fermentation was continued for 5 days.

[0051] (4) After the anaerobic fermentation is finished, add 95% ethanol solution 3 times its weight to the fermentation broth, stir for 30 minutes, and let stand at room temperature for 30 hours...

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 provides a preparation method of a Maillard reaction product of figs for cigarettes. The figs are baked and subjected to water extraction, a preliminary extraction solution of the figs is obtained and then subjected to anaerobic fermentation through lactic acid bacteria, ethanol is added, an ethanol precipitation solution is prepared, filtration and concentration are performed, wateris added for dilution, extraction with ethyl acetate is performed, an ethyl acetate extraction phase is concentrated under reduced pressure, a fig extract is obtained and subjected to a heating reaction with proline, sodium glutamate and stronger ammonia water in a Maillard reaction tank, a humectant is added, and the Maillard reaction product of figs for cigarettes is prepared. The smoke concentration and the aroma can be increased, and the Maillard reaction product has better application effects in the aspects of reducing stimulation to the throat, reducing smokiness of smoke and the oral aftertaste, increasing the oral sweetness and endowing the cigarettes with characters and styles.

Description

technical field [0001] The invention relates to a method for preparing tobacco spices, in particular to a method for preparing maillard reactants of figs for tobacco. Background technique [0002] Figs belong to the genus Moraceae and are subtropical deciduous trees. The fruit is rich in glucose, fructose, sucrose, citric acid and a small amount of malic acid, succinic acid, etc., which have the effects of clearing away heat and promoting body fluid, invigorating the spleen and appetizing, reducing swelling and detoxification. In addition to fresh food and medicinal purposes, figs can also be processed into dried fruit, preserved fruit, jam, etc. At present, figs and related products are mainly used in the field of food, and there are not many involved in the field of flavors and fragrances for tobacco. [0003] Maillard reaction, also known as "non-enzymatic browning reaction", is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and...

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
IPC IPC(8): C11B9/00A24B3/12
CPCA24B3/12C11B9/0003
Inventor 喻世涛唐向兵张敦铁苗丽坤姚元军
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