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
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  • 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 prepare

Method used

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  • Preparation method of Maillard reaction product of figs for cigarettes

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Experimental program
Comparison scheme
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Example Embodiment

[0023] Example 1

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

[0025] (2) Add 8 times the amount of purified water to the raw figs processed in step (1), and extract them dynamically countercurrently at 65° C. for 3.5 hours. After the extraction, filter with a 100-mesh sieve to obtain the initial fig extract.

[0026] (3) Put the initial fig extract cooled to room temperature into the biological fermentation tank, and add 0.2% lactic acid bacteria, 1.0% glucose and 10% 95% edible alcohol by weight, and stir at 30°C at 60r / min. Under the conditions, the anaerobic fermentation continued for 7 days.

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

[0028] (5) The alcohol precipitate obtained in s...

Example Embodiment

[0035] Example 2

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

[0037] (2) Add 9 times the amount of purified water to the raw figs processed in step (1), and extract dynamically countercurrently at 75° C. for 2 hours. After the extraction, filter with a 100 mesh screen to obtain the initial fig extract.

[0038] (3) Put the fig initial extract cooled to room temperature into the biological fermentor, and add 0.25% lactic acid bacteria, 0.8% glucose and 7.5% 95% edible alcohol by weight, at 28℃, stirring speed 40r / min Under the conditions, the anaerobic fermentation 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 stand for 36 hours at room temperature.

[0040] (5) The alcohol precipitate obtained in step (4) is filte...

Example Embodiment

[0047] Example 3

[0048] (1) Simply crush the raw figs, use a rotary roaster to continuously stir and bake at 90°C for 3 hours, then cool to 60°C, and continue to stir and bake for 6 hours.

[0049] (2) Add 8 times the amount of purified water to the raw figs processed in step (1), and extract dynamically countercurrently at 75° C. for 2 hours. After the extraction is completed, a 100-mesh sieve is filtered to obtain the initial fig extract.

[0050] (3) Put the initial fig extract cooled to room temperature into the biological fermentation tank, and add 0.3% lactic acid bacteria, 0.9% glucose and 7.5% 95% edible alcohol by weight, at 31°C, stirring speed 35r / min Under the conditions, the anaerobic fermentation continued for 5 days.

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

[0052] (5) The alcohol precipitate obtained in s...

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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

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Application Information

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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
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