A kind of preparation method and application of compound flavor enhancer for cigarette

Abstract

The invention discloses a preparation method of a composite flavor enhancer for cigarettes. According to the method, firstly, salvia officinalis whole plants are extracted; aroma substances of the salvia officinalis are introduced into an extraction solution to be used as Maillard reaction precursors; then, monosaccharide degradation and saccharification treatment are sequentially performed on anagar solution through glucoamylase and a mixed enzyme solution prepared from cellulase and alpha-amylase; reducing sugar such as galactose, arabinose and glucose can be obtained to the maximum degreeand can be used as raw materials for a next step of Maillard reaction; Maillard reactants and galangal volatile oil extraction liquid are mixed to obtain the composite flavor enhancer for cigarettes;the aroma harmony is better used, so that the cigarettes are fragrant, sweet and misty; and the features and the styles are prominent. The preparation process is simple; the operation is easy; the process conditions are mild; the product yield is high; the used raw materials are natural; the environmental-friendly effects are achieved; the cost is low; and great market prospects and application values are realized. The composite flavor enhancer for cigarettes is applied to the cigarettes; and good application prospects are realized on development of Chinese-style cigarettes with the fragrant,sweet and misty features and styles.

Description

technical field

[0001] The invention relates to the technical field of flavoring agent for tobacco, in particular to a preparation method and application of a compound flavoring agent for tobacco. Background technique

[0002] In the existing technology, the core competitiveness of "Chinese-style cigarettes" is to form a characteristic style of products, reflect individualization and differentiation, and adapt to the smoking habits and consumption needs of Chinese consumers. Flavors and fragrances for Chinese-style cigarettes are the "soul" of Chinese-style cigarette products and the mystery of the formation of the style and characteristics of "Chinese-style cigarettes". Scientifically adding flavors and ingredients to cigarettes is an important means to highlight the individual style of cigarette products. To improve and enhance the smoke concentration and aroma, currently only by means of flavoring technology.

[0003] Constructing flavors and fragrances and new technolo...

Examples

Embodiment 1

[0030] A preparation method of a compound flavor enhancer for cigarettes, comprising the steps of:

[0031] Step 1: Take 100 g of the whole Sage plant, add 500 g of 75% ethanol to ultrasonic treatment for 2 hours, then reflux at 90° C. for 5 hours, collect the refluxing extract, concentrate under reduced pressure, and obtain the Sage extract;

[0032] Step 2: Take 50 g of Gembis cauliflower, dry it, grind it into powder, treat it with 0.2 mol / L sulfuric acid 200 g at 125°C for 30 minutes, adjust the pH to 5.0 with mixed lye, add 2.75 g of Gembis cauliflower-quality mixed enzyme solution, and stir Evenly, after enzymatic hydrolysis at 65°C for 48 hours, adjust the pH to 4.5 with 6mol / L hydrochloric acid solution, add 0.25g of glucoamylase of the quality of Geliflower, stir evenly, and enzymolyze at 60°C for 24h to obtain Geliflower extract ;

[0033] The mixed lye is formed by mixing 6 mol / L sodium hydroxide solution and 0.5 mol / L calcium hydroxide solution in a volume ratio o...

Embodiment 2

[0041] A preparation method of a compound flavor enhancer for cigarettes, comprising the steps of:

[0042] Step 1: Take 100 g of the whole plant of Sage sage, add 600 g of 75% ethanol to ultrasonic treatment for 2 hours, then reflux at 75°C for 7 hours, collect the refluxed extract, concentrate under reduced pressure, and obtain the Sage Sage extract;

[0043] Step 2: Take 50 g of Gembis cauliflower, dry it, grind it into powder, treat it with 0.2 mol / L sulfuric acid 300 g at 125°C for 30 minutes, adjust the pH to 5.5 with mixed lye, add 3.2 g of Gembis cauliflower-quality mixed enzyme solution, and stir Evenly, after enzymatic hydrolysis at 65°C for 24 hours, adjust the pH to 5 with 6mol / L hydrochloric acid solution, add 0.36g of glucoamylase of the quality of Geliflower, stir evenly, and enzymolyze at 60°C for 24h to obtain Geliflower extract ;

[0044] The mixed lye is formed by mixing 6 mol / L sodium hydroxide solution and 0.5 mol / L calcium hydroxide solution in a volume ...

Embodiment 3

[0052] A preparation method of a compound flavor enhancer for cigarettes, comprising the steps of:

[0053] Step 1: Take 100 g of the whole Sage plant, add 1000 g of 75% ethanol to ultrasonic treatment for 2 hours, then reflux at 90° C. for 7 hours, collect the refluxing extract, concentrate under reduced pressure, and obtain the Sage extract;

[0054] Step 2: Take 50g of agaric cauliflower, dry it, grind it into powder, treat it with 0.2mol / L sulfuric acid 200g at 125°C for 30min, adjust the pH to 5.5 with mixed lye, add 3.25g of agaric cauliflower-quality mixed enzyme solution, and stir Evenly, after enzymatic hydrolysis at 65°C for 24 hours, adjust the pH to 4.8 with 6mol / L hydrochloric acid solution, add 0.32g of glucoamylase of the quality of Geliflower, stir evenly, and enzymolyze at 60°C for 48h to obtain Geliflower extract ;

[0055] The mixed lye is formed by mixing 6 mol / L sodium hydroxide solution and 0.5 mol / L calcium hydroxide solution at a volume ratio of 10:1. ...

technical field

[0001] The invention relates to the technical field of flavoring agent for tobacco, in particular to a preparation method and application of a compound flavoring agent for tobacco. Background technique

[0002] In the existing technology, the core competitiveness of "Chinese-style cigarettes" is to form a characteristic style of products, reflect individualization and differentiation, and adapt to the smoking habits and consumption needs of Chinese consumers. Flavors and fragrances for Chinese-style cigarettes are the "soul" of Chinese-style cigarette products and the mystery of the formation of the style and characteristics of "Chinese-style cigarettes". Scientifically adding flavors and ingredients to cigarettes is an important means to highlight the individual style of cigarette products. To improve and enhance the smoke concentration and aroma, currently only by means of flavoring technology.

[0003] Constructing flavors and fragrances and new technolo...

Examples

Embodiment 1

[0030] A preparation method of a compound flavor enhancer for cigarettes, comprising the steps of:

[0031] Step 1: Take 100 g of the whole Sage plant, add 500 g of 75% ethanol to ultrasonic treatment for 2 hours, then reflux at 90° C. for 5 hours, collect the refluxing extract, concentrate under reduced pressure, and obtain the Sage extract;

[0032] Step 2: Take 50 g of Gembis cauliflower, dry it, grind it into powder, treat it with 0.2 mol / L sulfuric acid 200 g at 125°C for 30 minutes, adjust the pH to 5.0 with mixed lye, add 2.75 g of Gembis cauliflower-quality mixed enzyme solution, and stir Evenly, after enzymatic hydrolysis at 65°C for 48 hours, adjust the pH to 4.5 with 6mol / L hydrochloric acid solution, add 0.25g of glucoamylase of the quality of Geliflower, stir evenly, and enzymolyze at 60°C for 24h to obtain Geliflower extract ;

[0033] The mixed lye is formed by mixing 6 mol / L sodium hydroxide solution and 0.5 mol / L calcium hydroxide solution in a volume ratio o...

Embodiment 2

[0041] A preparation method of a compound flavor enhancer for cigarettes, comprising the steps of:

[0042] Step 1: Take 100 g of the whole plant of Sage sage, add 600 g of 75% ethanol to ultrasonic treatment for 2 hours, then reflux at 75°C for 7 hours, collect the refluxed extract, concentrate under reduced pressure, and obtain the Sage Sage extract;

[0043] Step 2: Take 50 g of Gembis cauliflower, dry it, grind it into powder, treat it with 0.2 mol / L sulfuric acid 300 g at 125°C for 30 minutes, adjust the pH to 5.5 with mixed lye, add 3.2 g of Gembis cauliflower-quality mixed enzyme solution, and stir Evenly, after enzymatic hydrolysis at 65°C for 24 hours, adjust the pH to 5 with 6mol / L hydrochloric acid solution, add 0.36g of glucoamylase of the quality of Geliflower, stir evenly, and enzymolyze at 60°C for 24h to obtain Geliflower extract ;

[0044] The mixed lye is formed by mixing 6 mol / L sodium hydroxide solution and 0.5 mol / L calcium hydroxide solution in a volume ...

Embodiment 3

[0052] A preparation method of a compound flavor enhancer for cigarettes, comprising the steps of:

[0053] Step 1: Take 100 g of the whole Sage plant, add 1000 g of 75% ethanol to ultrasonic treatment for 2 hours, then reflux at 90° C. for 7 hours, collect the refluxing extract, concentrate under reduced pressure, and obtain the Sage extract;

[0054] Step 2: Take 50g of agaric cauliflower, dry it, grind it into powder, treat it with 0.2mol / L sulfuric acid 200g at 125°C for 30min, adjust the pH to 5.5 with mixed lye, add 3.25g of agaric cauliflower-quality mixed enzyme solution, and stir Evenly, after enzymatic hydrolysis at 65°C for 24 hours, adjust the pH to 4.8 with 6mol / L hydrochloric acid solution, add 0.32g of glucoamylase of the quality of Geliflower, stir evenly, and enzymolyze at 60°C for 48h to obtain Geliflower extract ;

[0055] The mixed lye is formed by mixing 6 mol / L sodium hydroxide solution and 0.5 mol / L calcium hydroxide solution at a volume ratio of 10:1. ...

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