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Preparation method and application of tobacco after-run spice having fragrance of sun-cured red tobacco

A technology for drying red smoke and wine tail, which is applied in the field of preparation of wine tail spices for tobacco, which can solve problems such as rough craftsmanship, and achieve the effect of improving the sensory quality of aroma, distinct style, and prominent tobacco aroma

Active Publication Date: 2018-09-07
CHINA TOBACCO JIANGXI IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method adopts the "one-pot cooking" method, and the process is relatively rough, and the coordination of spices obtained by directly compounding Zimbabwe tobacco extract needs to be further strengthened

Method used

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  • Preparation method and application of tobacco after-run spice having fragrance of sun-cured red tobacco
  • Preparation method and application of tobacco after-run spice having fragrance of sun-cured red tobacco

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of a wine tail flavor for tobacco with the aroma of sun-cured red smoke, comprising the steps of:

[0025] Step 1. Take 50g of Jiangxi characteristic "Black Tiger" sun-dried red tobacco leaves, grind them into powder, add 250g of sorghum wine tails to extract at 40-50°C, add 0.1g of mixed enzyme liquid of sun-dried red tobacco quality, stir evenly, at 45-50°C Enzymolysis under natural conditions of ℃ and pH for 6 hours to obtain wine tail extract A;

[0026] The mixed enzyme liquid is made by mixing red yeast rice esterase, compound plant hydrolase, and amylase at a mass ratio of 1:5:5, wherein the red yeast esterase is food grade, with an enzyme activity of 150u / g, and the compound plant hydrolyzes The enzyme is food grade, the enzyme activity is 10000u / g, the amylase is food grade, the enzyme activity is 10000u / g;

[0027] Step 2: Add 500 g of 95% ethanol to wine tail extract A for alcohol precipitation, filter with suction, and concentrate the f...

Embodiment 2

[0035] A preparation method of a wine tail flavor for tobacco with the aroma of sun-cured red smoke, comprising the steps of:

[0036] Step 1. Take 50g of Jiangxi characteristic "Black Tiger" sun-dried red tobacco leaves, grind them into powder, add 300g of sorghum wine to extract at 40-50°C, add 0.05g of mixed enzyme solution of sun-dried red tobacco quality, stir evenly, at 45-50 Enzymolysis under natural conditions of ℃ and pH for 7 hours to obtain wine tail extract A;

[0037] The mixed enzyme solution is composed of red yeast rice esterase, compound plant hydrolase, and amylase in a mass ratio of 1:6:10, wherein the red yeast esterase is food grade, with an enzyme activity of 200u / g, and the compound plant hydrolyzes The enzyme is food grade, the enzyme activity is 10000u / g, the amylase is food grade, the enzyme activity is 20000u / g;

[0038] Step 2: Add 500 g of 95% ethanol to the wine tail extract A for alcohol precipitation, filter with suction, and concentrate the fi...

Embodiment 3

[0046] A preparation method of a wine tail flavor for tobacco with the aroma of sun-cured red smoke, comprising the steps of:

[0047] Step 1. Take 50g of Jiangxi characteristic "Black Tiger" sun-dried red tobacco leaves, grind and beat them into powder, add 350g of sorghum wine tails for extraction at 40-50°C, add 0.025g of mixed enzyme liquid of sun-dried red tobacco quality, stir evenly, at 45-50 Enzymolysis under natural conditions of ℃ and pH for 8 hours to obtain wine tail extract A;

[0048] The mixed enzyme liquid is made by mixing red yeast rice esterase, compound plant hydrolase, and amylase in a mass ratio of 2:5:8, wherein the red yeast esterase is food grade, with an enzyme activity of 150u / g, and the compound plant hydrolyzes The enzyme is food grade, the enzyme activity is 10000u / g, the amylase is food grade, the enzyme activity is 20000u / g;

[0049] Step 2: Add 1000 g of 95% ethanol to wine tail extract A for alcohol precipitation, filter with suction, and con...

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Abstract

The invention discloses a preparation method of a tobacco after-run spice having fragrance of sun-cured red tobacco. The preparation method comprises the following steps: firstly, taking after-run asan extracting solvent, and introducing characteristic fragrance of the sun-cured red tobacco; then, adding complex plant hydrolase, amylase and resinase so as to achieve effects of removing impurities, enhancing aroma and coordinating taste; then, conducting alcohol precipitation treatment so as to remove such macromolecular compounds as pectin, protein, cellulose and the like; then, implementingMaillard aroma enhancement by taking an after-run extracting solution as a Maillard reaction precursor; and finally, conducting separating and recombination compounding on various stages of aroma substances via three stages of molecular distillation means. The invention also discloses an application of the tobacco after-run spice having the fragrance of sun-cured red tobacco in electronic cigarettes; and with the application of the tobacco after-run spice, sensory smoking quality of the electronic cigarettes is obviously improved, and fragrance concentration and richness of smoke are improved;therefore, the tobacco after-run spice has a broad application prospect.

Description

technical field [0001] The invention relates to the technical field of spices for electronic cigarettes, in particular to a preparation method and application of wine tail spices for tobacco with the aroma of sun-dried red smoke. Background technique [0002] The quality of sun-dried red tobacco in Fuzhou, Jiangxi Province has been well-known since ancient times, and the most famous one is Guangchang black tiger, with large leaves, thick flesh and fine fibers. Fully ripe leaves, red and black. After two years of aging, it turns dark red and black, and the color is bright. To the touch, it is oily and smooth, soft and elastic like silk. Due to the full aroma of the black tiger leaves, it has already been used in "Jinsheng" low-tar cigarettes, such as "Jinsheng" black tiger series cigarettes. However, the disadvantages of black tiger tobacco leaves are also obvious, such as too strong and irritating. [0003] In the brewing industry, liquor tail is a by-product of the liqu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/26A24B3/12
CPCA24B3/12A24B15/26
Inventor 徐达苏加坤蔡继宝郭磊罗娟敏邵灯寅张晓旭田耀伟钟宇生索卫国
Owner CHINA TOBACCO JIANGXI IND CO LTD
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