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A kind of roasted cocoa aroma substance and its preparation method and application

A substance and spice technology, which is applied to the field of cocoa roasting aroma substances and their preparation, can solve the problems of increasing the irritation and miscellaneous gas of cigarettes, and the aroma of roasting aroma is not prominent, so as to improve the roasting aroma and smoking taste, The effect of improving the quality of baking aroma and moisturizing performance

Active Publication Date: 2021-08-03
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the roasted fragrance of gained above-mentioned product is not prominent, and wherein still contains macromolecular substances such as a certain amount of protein, pectin, polysaccharide, these substances can be cracked and produced some harmful components in the process of cigarette burning and smoking, increase the quality of cigarettes. Suction irritation and fumes

Method used

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  • A kind of roasted cocoa aroma substance and its preparation method and application
  • A kind of roasted cocoa aroma substance and its preparation method and application
  • A kind of roasted cocoa aroma substance and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of cocoa roasting aroma substance, comprising the steps of:

[0029] Step (1), in parts by weight, weigh 10 parts of Forastro cocoa, 1 part of Criollo cocoa and 5 parts of Trinidad cocoa powder samples, then add 100 parts of polyol and 0.01 Calcium salt complex, stir until evenly mixed, then react at 150°C for 0.5h;

[0030] The calcium salt complex is calcium glycine complex;

[0031] In step (2), the product obtained in step (1) is added to 200 parts by weight of an organic solvent, ultrasonically extracted for 60 minutes, then shaken and extracted for 60 minutes, then centrifuged for 15 minutes, and the upper layer liquid is filtered with an organic filter membrane, and the filtrate is Carry out vacuum distillation to remove the organic solvent to obtain roasted cocoa aroma substances.

[0032] The Forastro cocoa can be Brazilian cocoa.

[0033] The Criollo cocoa may be Mexican cocoa.

[0034] The Trinidad cocoa may be Venezuelan cocoa.

[0...

Embodiment 2

[0045] A preparation method of cocoa roasting aroma substance, comprising the steps of:

[0046] Step (1), according to parts by weight, weigh the powder samples of 60 parts of Forastro cocoa, 5 parts of Criollo cocoa and 50 parts of Trinidad cocoa, then add 500 parts of polyols and 1 part of calcium salt complex, stirred until evenly mixed, and then reacted at 250°C for 0.5h;

[0047] The calcium salt complex is ethylenediaminetetraacetic acid calcium complex;

[0048] In step (2), the product obtained in step (1) is added to 2000 parts by weight of an organic solvent, ultrasonically extracted for 100 minutes, then shaken and extracted for 10 minutes, then centrifuged for 4 minutes, and the upper layer liquid is filtered with an organic filter membrane, and the filtrate is Carry out vacuum distillation to remove the organic solvent to obtain roasted cocoa aroma substances.

[0049] The Forastro cocoa can be Ghana cocoa and Hainan cocoa (mass ratio 1:1).

[0050] The Crioll...

Embodiment 3

[0061] A preparation method of cocoa roasting aroma substance, comprising the steps of:

[0062] Step (1), according to parts by weight, weigh the powder samples of 40 parts of Forastro cocoa, 2 parts of Criollo cocoa and 18 parts of Trinidad cocoa, then add 200 parts of polyols and 0.01 ~1 part of calcium salt complex, stir until evenly mixed, then react at 200°C for 1 hour;

[0063] The calcium salt complex is glycine calcium complex or EDTA calcium complex;

[0064] In step (2), the product obtained in step (1) is added to 1000 parts by weight of an organic solvent, ultrasonically extracted for 30 minutes, then shaken and extracted for 30 minutes, then centrifuged for 8 minutes, and the upper layer liquid is filtered with an organic filter membrane, and the filtrate is Carry out vacuum distillation to remove the organic solvent to obtain roasted cocoa aroma substances.

[0065] The Forastro cocoa can be Brazilian cocoa and Hainan cocoa (mass ratio 1:1).

[0066] The Crio...

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Abstract

The invention relates to a roasted cocoa aroma substance, a preparation method and application thereof, and belongs to the technical field of flavors and fragrances for tobacco. The method is to weigh 10 to 60 parts of Forastro cocoa, 1 to 5 parts of Criollo cocoa and 5 to 50 parts of Trinidad cocoa powder samples in parts by weight, and then add 100 parts of ~500 parts of polyol and 0.01~1 part of calcium salt complex, stir until the mixture is uniform, then react at 150~250°C for 0.5~3h; then add the product into an organic solvent, ultrasonically extract for 10~60min, and then shake and extract After 10-60 minutes, centrifuge and separate, take the upper layer liquid and filter it with an organic filter membrane, and then carry out vacuum distillation on the filtrate to obtain the roasted cocoa aroma substance. The substance is simple to prepare and low in cost, and can be added to shredded tobacco, expanded shredded stalks, and cigarette wrappers as tobacco flavor and fragrance, can significantly improve the roasted aroma and smoking taste of cigarettes, and is easy to popularize and apply.

Description

technical field [0001] The invention belongs to the technical field of flavors and fragrances for tobacco, and in particular relates to a roasted cocoa aroma substance and its preparation method and application. Background technique [0002] Cocoa is one of the three major soft drinks in the world. It has high nutritional value and is widely used in industries such as chocolate, beverages, cakes and ice cream. Cocoa beans are also widely used in tobacco, cosmetics and pharmaceuticals due to their unique flavor and rich nutrients due to their processing. [0003] Roasted aroma is a kind of aroma in roasted aroma, which is an important part of cigarette aroma. In recent years, there have been studies on the use of enzyme technology, microbial fermentation technology, Maillard reaction, etc. to enhance the aroma and produce aroma of traditional jujube extracts, which enriched the aroma of jujube extracts to a certain extent and increased the concentration of aroma components. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02C11B9/00A24B3/12
CPCA24B3/12C11B9/0003C11B9/02C11B9/022C11B9/025
Inventor 王小龙张承明王晋陈建华李晶魏玉玲田丽梅蒋次清缪恩铭李雪梅向明
Owner CHINA TOBACCO YUNNAN IND
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