Cigarette filter rod containing novel solid aromatic bead and preparation method thereof
A technology for cigarette filter rods and fragrant beads, which is applied in the field of cigarette filter rods containing novel solid fragrant beads and the preparation thereof, can solve the problems of unusable flavors and fragrances, deformation of cigarette filters, affecting the appearance of cigarette filters, etc. Effect
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Embodiment 1
[0034] Step 1: Preparation of cocoa extract: using low-fat cocoa powder as raw material, it is prepared by ethanol percolation extraction and ethanol reflux extraction.
[0035] Ethanol percolation extraction combined with ethanol reflux extraction: the low-fat cocoa powder is first subjected to ethanol percolation extraction, the ethanol concentration is 70%, and 1000 g of low-fat cocoa powder flows out 2-3 mL of percolation liquid per minute. The obtained solid residue is then subjected to ethanol reflux extraction. During the ethanol reflux extraction, the ethanol concentration is 70%, and a water bath is selected for temperature control, and the temperature is 80°C. The extracts obtained by the two methods are then mixed and concentrated to produce cocoa extract.
[0036] Step 2: Preparation of solid fragrant pearl pellets.
[0037] (1) Weigh 100g of cocoa extract, 50mg of 2,3-dimethylpyrazine, 50mg of furfural and 300mg of ethyl maltol, mix well, fully dissolve to form a...
Embodiment 2
[0042] Step 1: Preparation of cocoa extract. Using low-fat cocoa powder as raw material, it is prepared by ethanol percolation extraction combined with ethanol reflux extraction.
[0043]Ethanol percolation extraction combined with ethanol reflux extraction: the low-fat cocoa powder is firstly subjected to ethanol percolation extraction, the ethanol concentration is 70%, and 1000 g of low-fat cocoa powder flows out 2-3 mL of percolation liquid per minute. The obtained solid residue was then subjected to ethanol reflux extraction, the ethanol concentration was 70%, and a water bath was selected to control the temperature, and the temperature was 80°C. The extracts obtained by the two methods are then mixed and concentrated to produce cocoa extract.
[0044] Step 2: Preparation of solid fragrant pearl pellets.
[0045] (1) Weigh 300g of cocoa extract, 80mg of 2,3-dimethylpyrazine, 80mg of furfural and 500mg of ethyl maltol, mix well, fully dissolve to form a transparent and cl...
Embodiment 3
[0050] Step 1: Preparation of cocoa extract. Using low-fat cocoa powder as raw material, it is prepared by ethanol percolation extraction combined with ethanol reflux extraction.
[0051] Ethanol percolation extraction combined with ethanol reflux extraction: the low-fat cocoa powder is first subjected to ethanol percolation extraction, the ethanol concentration is 70%, and 1000 g of low-fat cocoa powder flows out 2-3 mL of percolation liquid per minute. The obtained solid residue was then subjected to ethanol reflux extraction, the ethanol concentration was 70%, and a water bath was selected to control the temperature, and the temperature was 80°C. The extracts obtained by the two methods are then mixed and concentrated to produce cocoa extract.
[0052] Step 2: Preparation of solid fragrant pearl pellets.
[0053] (1) Weigh 500g of cocoa extract, 100mg of 2,3-dimethylpyrazine, 100mg of furfural and 600mg of ethyl maltol, mix well, fully dissolve to form a transparent and c...
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Abstract
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