Preparation method of wine aroma type Maillard spice and application of wine aroma type Maillard spice in cigarettes

A technology of Maillard reactants and spices, which is applied in the field of tobacco flavors, can solve the problem of single aroma, and achieve the effect of coordinated taste, cheap raw materials, and rich aroma layers

Active Publication Date: 2018-08-10
CHINA TOBACCO JIANGXI IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, high-alcohol liquor is mostly used as a diluent solvent in cigarette flavoring directly, and the aroma is relatively single. Few people use liquor as a reaction substrate for further processing and application.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of wine-scented Maillard spice, comprising the steps of:

[0023] Step 1. Take 100g of the rhizome of the sweet-scented plant Gentiana chinensis as the extraction substrate, wash and dry in the sun, slice into pieces, add 400g of purified water and 0.5g of non-starch polysaccharase to carry out enzymatic hydrolysis for 18 hours. (1) Keep it for use, add 800g of 95% ethanol solution to the enzymatic hydrolysis solution, alcohol precipitation overnight at 4°C, filter with suction, and concentrate the filtrate under reduced pressure to a relative density of 1.15g / cm 3 , to obtain the extract A;

[0024] Step 2: Add 400g of 55%vol Luzhou-flavor liquor to the filter residue (1), extract at 65°C for 24 hours, and filter with suction to obtain extract B, and store the filter residue (2) for later use;

[0025] Step 3: Add 400 g of 1,2-propanediol to the filter residue (2), extract at 65°C for 24 hours, and filter with suction to obtain extract C;

[0026...

Embodiment 2

[0029] A preparation method of wine-scented Maillard spice, comprising the steps of:

[0030] Step 1. Take 100g of the rhizome of the sweet-scented plant Gentiana chinensis as the extraction substrate, wash and dry it, slice it, add 500g of purified water, and 1.0g of non-starch polysaccharase for enzymolysis for 12 hours. (1) Keep it for use, add 1500g of 95% ethanol solution to the enzymolysis solution, alcohol precipitation overnight at 4°C, filter with suction, and concentrate the filtrate under reduced pressure to a relative density of 1.14g / cm 3 , to obtain the extract A;

[0031] Step 2: Add 50% vol Maotai-flavor liquor 500g to the filter residue (1), extract at 65°C for 24 hours, filter with suction to obtain extract B, and save the filter residue (2) for later use;

[0032] Step 3: Add 500 g of 1,2-propanediol to the filter residue (2), extract at 65°C for 24 hours, and filter with suction to obtain extract C;

[0033] Step 4: Mix 100g of extract A, 200g of extract ...

Embodiment 3

[0036] A preparation method of wine-scented Maillard spice, comprising the steps of:

[0037] Step 1. Take 100g of the rhizome of the sweet-scented plant Gentiana chinensis as the extraction substrate, wash and dry it, slice it, add 600g of purified water and 1.2g of non-starch polysaccharase to carry out enzymatic hydrolysis for 12 hours, after the enzymatic hydrolysis, suction filter, and filter the residue (1) Keep it for use, add 1200g of 95% ethanol solution to the enzymolysis solution, alcohol precipitation overnight at 4°C, filter with suction, and concentrate the filtrate under reduced pressure to a relative density of 1.16g / cm 3 , to obtain the extract A;

[0038] Step 2: Add 400g of 60%vol Fen-flavor liquor to the filter residue (1), extract at 65°C for 24 hours, and filter with suction to obtain extract B, and store the filter residue (2) for later use;

[0039] Step 3: Add 500 g of 1,2-propanediol to the filter residue (2), extract at 65°C for 24 hours, and filter w...

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PUM

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Abstract

The invention discloses a preparation method of wine aroma type Maillard spice. According to the preparation method, mild-flavor, Maotai-flavor or Luzhou-flavor type Baijiu is used as a Maillard reaction precursor and an extracting solvent and organic fusion of wine aroma and sweet aroma is realized; a three-grade extraction technology of a water phase, a water-alcohol phase and a propylene glycolphase is selected and sweet substances in phlomis betonicoides are extracted with maximum efficiency; components, which are not suitable for cigarette smoking, in the phlomis betonicoides are removedthrough a non-starch polysaccharide enzyme, so that the effects of increasing the aroma and coordinating the mouthfeel are realized; a molecular distillation means is utilized and each grade of aroma-causing component of a Maillard reactant is screened again and compounded, so that the defects that the pertinence is not strong and characteristics are not prominent, caused by one-pot boiling of Maillard reaction, are eliminated. The invention further disclosed application of the wine aroma type Maillard spice in the cigarettes, so that the cigarettes have a more obvious sweet and smooth style.

Description

technical field [0001] The invention relates to the technical field of tobacco spices, in particular to a preparation method of wine-scented Maillard spices and its application in cigarettes. Background technique [0002] Gentiana chinensis, a perennial herb, is a unique sweet-scented plant in Yunnan, and is called "soil licorice" by the locals. The rhizome is thick, 30-80 cm high, erect, quadrangular, densely covered with stellate hispid hairs of unequal length, unbranched. Basal leaves papery, narrowly ovate, ovate-lanceolate, triangular or ovoid, 7.5-14 cm long, 5-7.5 cm wide, apex obtuse or acute, base round, margin irregularly round Tooth-like or tooth-like. The rhizome of the plant is sweet, bitter, and cool, and is mainly used to treat indigestion, bloating, and sore throat. Due to the functional properties of the herb, which moistens the throat and has a sweet taste, it can be extracted as a cigarette spice to enhance the sweetness of cigarettes. At present, as a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B15/26A24B3/12
CPCA24B3/12A24B15/26C11B9/022C11B9/025C11B9/027
Inventor 徐达苏加坤蔡继宝郭磊罗娟敏邵灯寅张晓旭罗海涛田耀伟何力
Owner CHINA TOBACCO JIANGXI IND CO LTD
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