Wine essence for tobacco for supplementing tobacco wine aroma and method

A wine aroma and aroma technology, which is applied in the field of flavors and fragrances, can solve the problems of low aroma threshold value, difficult processing, and easy volatilization of ingredients, and achieves the effects of stable quality, improved fragrance retention time, and enhanced stability.

Active Publication Date: 2019-07-05
山西昆明烟草有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Conventional wine-flavored essences have low aroma thresholds and are extremely volatile, so they are often lost during the cigarette flavoring process and are difficult to process. How to increase the fragrance retention time of wine-flavored essences in cigarettes has always been an inherent problem.

Method used

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  • Wine essence for tobacco for supplementing tobacco wine aroma and method
  • Wine essence for tobacco for supplementing tobacco wine aroma and method
  • Wine essence for tobacco for supplementing tobacco wine aroma and method

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Embodiment 1: Take the production of 10Kg as an example to further describe the present invention by producing 10Kg of a kind of flavoring and flavoring essence for tobacco that supplements the aroma and aroma of cigarettes. Fenjiu liquor essence extract 7%, emulsification stabilizer 8%. Wherein: the emulsification stabilizer is made of sucrose fatty acid ester and polyoxyl 40 stearate with a mass ratio of 1:2; the aroma base of the fragrance type liquor is as shown in Table 1:

[0032] Table 1 Aroma base of Fen-flavor liquor

[0033]

[0034] The production process is as follows: Proportionally produce 8.5 kg of fen-flavor liquor aroma base with the ingredients described in Table 1, and add it to a stainless steel water-bath interlayer storage tank in a sealed state at normal temperature (10-30°C) Stir until uniformly mixed; weigh 0.7kg of Fenjiu essence extract and add to the above components; prepare 0.8kg of sucrose fatty acid ester and polyoxyl 40 stearate in a...

Embodiment 2

[0063] A tobacco alcohol flavor essence for supplementing the alcohol aroma of cigarettes, which consists of the following components in terms of mass percentages:

[0064] Fen-flavor liquor aroma base 70%, Fenjiu essence extract 10%, emulsification stabilizer 20%, total 100%.

[0065] The emulsion stabilizer is made of sucrose fatty acid ester and polyoxyl 40 stearate in a mass ratio of 1:2.

Embodiment 3

[0067] A tobacco alcohol flavor essence for supplementing the alcohol aroma of cigarettes, which consists of the following components in terms of mass percentages:

[0068] Fen-flavor liquor aroma base 90%, Fenjiu essence extract 5%, emulsification stabilizer 5%, total 100%.

[0069] The fragrance base of the fen-flavor liquor is made of the following components in terms of mass percentage: 1-% ethyl acetate, 0.1% ethyl butyrate, 0.1% ethyl heptanoate, 0.1% ethyl hexanoate, octanoic acid 0.1% Ethyl Ester, 1% Ethyl Lactate, 0.01% Geranyl Acetate, 0.1% Kangen Ke Oil, 0.1% Fusel Oil, 0.1-0.5% Isobutanol, 0.1% Isoamyl Alcohol, 0.01% Propionic Acid, Butyric acid 0.01%, acetal 0.1%, diacetyl 0.01%, glyceryl caprylate balance, total 100%.

[0070] The emulsion stabilizer is made of sucrose fatty acid ester and polyoxyl 40 stearate in a mass ratio of 1:2.

[0071] The preparation method of the tobacco wine aroma essence for supplementing the alcohol aroma of cigarettes comprises the...

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Abstract

The invention relates to a wine essence for tobacco for supplementing tobacco wine aroma and a method, and belongs to the technical field of essences and fragrances. The wine essencefor the tobacco ismainly composed of ethyl acetate, ethyl butyrate, ethyl heptanoate, ethyl hexanoate, ethyl caprylate, ethyl lactate, geranyl acetate, Cognac oil, fusel oil, isobutanol, isoamyl alcohol, propionic acid, butyric acid, acetal, butanedione, caprylic capric triglycerride, Fenjiu essence extracts, sucrose fatty acid ester and polyoxyl-40-stearate. Accordingly, sucrose fatty acid ester and polyoxyl-40-stearate are added in the formula, an emulsifying system is formed through high speed stirring at 1,000-3,000r / min, and the longer fragrance retention time is achieved. Accordingly, by taking a clear flavor baijiu aroma compound in China as a basis, the self-made Fenjiu essence extracts are combined, more natural local wine essence for tobacco is prepared, the tobacco wine aroma is supplemented, and the fresh, sweet, moisturizing, comfortable and long flavor absorption feeling of cigarettes is improved.

Description

technical field [0001] The invention belongs to the technical field of flavors and fragrances, and in particular relates to a tobacco wine flavor and a method for supplementing the wine flavor and aroma of cigarettes. Background technique [0002] Traditional tobacco products, whether it is cigarettes, cigars, or niche pipe tobacco, hookah and dry tobacco, give people physiological enjoyment, that is, physiological strength, aroma and taste, etc., mostly derived from the natural components of tobacco leaves. However, in its processing and manufacturing process, in order to effectively overcome the limitations of the quality of the tobacco itself, correct, compensate and improve the taste of tobacco products, cover up the miscellaneous gas, and reduce the irritation and pungent feeling, it will be widely used in the manufacturing process of cigarettes. Flavoring technology, and this technology will be regarded as an important measure to determine the pros and cons of product ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/00C11B9/0003C11B9/0015Y02P20/54
Inventor 张奇袁海平李文泉夏莺莺应玉冯伟博李宝辉高旭孙文轩
Owner 山西昆明烟草有限责任公司
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