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Coffee baked fragrant substance as well as preparation method and application thereof

A coffee and substance technology, applied in the field of tobacco flavors and fragrances, can solve the problems of insufficient moisture retention of materials, achieve the effects of improving roasted aroma and smoking taste, simple operation, and reducing the amount of miscellaneous gas

Active Publication Date: 2019-01-25
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many ways to flavor cigarettes. Although the sensory quality has been improved to a certain extent, there are still deficiencies in the moisture retention of the material after flavoring. How to use coffee to improve the sensory quality while ensuring the material retention Moisture is a problem worthy of study

Method used

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  • Coffee baked fragrant substance as well as preparation method and application thereof
  • Coffee baked fragrant substance as well as preparation method and application thereof
  • Coffee baked fragrant substance as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the roasted coffee aroma substance of the present embodiment is carried out as follows:

[0022] Add 15 parts of Vietnamese medium coffee, 2 parts of Greek large coffee, 5 parts of Brazilian coffee, 100 parts of ethylene glycol and 0.03 part of dextrin polysaccharide iron complex into a round bottom flask, stir, connect the mouth of the flask with a condenser tube, and then put Heated to 160°C in an oil bath, condensed and refluxed for 3h.

[0023] Add 200 parts of petroleum ether to the above reaction product, ultrasonically extract for 60 minutes, then shake and extract for 60 minutes, then carry out centrifugation for 15 minutes, take the upper layer liquid and filter it with an organic filter membrane, carry out vacuum distillation, remove the solvent, and obtain roasted coffee Aroma.

[0024] Dissolve 0.5 parts of the above-mentioned roasted coffee aroma substance in alcohol to form a solution with a mass percentage of 0.5%, add 0.5 parts...

Embodiment 2

[0031] The preparation method of the roasted coffee aroma substance of the present embodiment is carried out as follows:

[0032] Combine 30 parts of Hainan medium coffee and Vietnamese medium coffee, 1 part of Greek coffee and 2 parts of Taiwan coffee, 25 parts of Jamaican coffee and Yunnan coffee, 250 parts of ethylene glycol and propylene glycol, and iron dextran Add 1 portion of the mixture into a round-bottomed flask, stir, connect the mouth of the flask with a condenser, put it into an oil bath and heat it to 250°C, and condense and reflux for 0.5h.

[0033] Add 2000 parts of n-hexane and chloroform to the above reaction product, wherein, n-hexane and chloroform are mixed at a volume ratio of 1:1, ultrasonically extracted for 10 minutes, then shaken and extracted for 10 minutes, centrifuged for 5 minutes, and the upper liquid is filtered with an organic filter membrane Afterwards, vacuum distillation is carried out to remove the solvent to obtain roasted coffee aroma sub...

Embodiment 3

[0041] The preparation method of the roasted coffee aroma substance of the present embodiment is carried out as follows:

[0042] Add 30 parts of Indian medium-grain coffee and Hainan medium-grain coffee, 2 parts of Taiwan large-grain coffee, 18 parts of Yunnan small-grain coffee, 200 parts of glycerin, and 0.1 part of iron dextran compound into a round-bottomed flask, stir, and connect the mouth of the flask to a condenser. The tube was refluxed, then heated to 200°C in an oil bath, and reacted for 1h.

[0043] Add 1000 parts of ethyl acetate to the above reaction product, ultrasonically extract for 30 minutes, then shake and extract for 30 minutes, then centrifuge for 4 minutes, take the upper liquid and filter it with an organic filter membrane, then carry out vacuum distillation to remove the solvent, and obtain the desired product. coffee roasting aroma substances.

[0044]Dissolve 0.7 parts by weight of the roasted coffee aroma substance above in ethanol to form a 0.7% ...

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Abstract

The invention relates to a preparation method and application of a coffee baked fragrant substance. The method is implemented through the following steps that 1 to 5 parts of big particle coffee, 10 to 60 parts of medium particle coffee and 5 to 50 parts of small particle coffee are weighed according to the weight parts; then, 100 to 500 parts of polyhydric alcohol and 0.01 to 1 part of polysaccharide-iron compounds are added and are uniformly stirred, wherein the polysaccharide-iron compounds are dextrin polysaccharide-iron compounds or dextran iron compounds; reflux condensation is performedfor 0.5 to 3h at an oil bath being 150 to 250 DEG C; then, 200 to 2000 weight parts of solvents are added; ultrasonic extraction is performed for 10 to 60min; then, oscillation extraction is performed for 10 to 60min; then, centrifugation is performed for 4 to 15min; supernatant liquid is taken and is filtered by an organic filter membrane; then, reduced pressure distillation is performed; solvents are removed; the coffee baked fragrant substance is obtained. Through raw material refined preparation processing, in the separation process, by aiming at the characteristic ingredients of adding certain aroma and taste of smoke gas or improving the suction comfort (reducing the stimulation and the like), targeted extraction is performed to obtain the pure fragrant substance; smoke gas irritantor mixed gas substances such as macromolecular substances can be removed; the pure baked fragrant aroma substance is obtained.

Description

technical field [0001] The invention relates to a method for preparing a roasted aroma substance, in particular to a method for preparing a roasted coffee aroma substance, and also relates to the roasted coffee aroma substance obtained by the preparation method and its application, belonging to the field of flavors and fragrances for tobacco. Background technique [0002] Roasted aroma is a kind of aroma in roasted aroma, which is an important part of cigarette aroma. In recent years, there have been researches on the use of enzyme technology, microbial fermentation technology, Maillard reaction, etc. to enhance the aroma and produce aroma of traditional jujube extracts, which enriches the aroma of jujube extracts to a certain extent and increases the concentration of aroma components. content. Common cigarette additives such as malt extract are used to increase the roasted aroma of smoke. However, the roasted fragrance of the above-mentioned products obtained is not outst...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B15/28
CPCA24B15/28C11B9/0003
Inventor 蒋次清张承明王晋许永陈建华张涛缪恩铭向明耿永勤李雪梅王小龙
Owner CHINA TOBACCO YUNNAN IND
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