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Preparation method and application of colorless caramel flavor

A technology of caramel and spices, which is applied in the field of preparation of colorless caramel flavors and spices, can solve the problems that cigarette filter sticks are difficult for consumers to accept, and achieve the effects of shortening the preparation time, imparting characteristic flavors, and being easy to popularize and apply

Active Publication Date: 2020-02-28
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cigarette filter sticks with changed appearance and color are difficult to be accepted by consumers

Method used

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  • Preparation method and application of colorless caramel flavor
  • Preparation method and application of colorless caramel flavor
  • Preparation method and application of colorless caramel flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of preparation method of colorless caramel fragrance spice of the present embodiment, the steps are as follows:

[0033] (1) Sugar solution prepared by mixing lactose and water at a mass ratio of 1:2;

[0034] (2) adding sodium carbonate to the sugar solution obtained in step (1) to adjust the pH value to 10 to obtain a reaction solution;

[0035] (3) The reaction solution obtained in step (2) was heated under microwave reflux for 0.5 h at 80°C and 400W to obtain caramel flavor liquid;

[0036] (4) Put the caramel fragrance liquid obtained in step (3) in a refrigerated environment at 2°C for 24 hours;

[0037] (5) Put the fragrance liquid left in the refrigerator in step (4), mix the upper liquid with absolute ethanol in a mass ratio of 1:2, distill under reduced pressure at 60°C and 100kPa for 0.5h, collect the fraction, and the fraction is Colorless caramel fragrance.

[0038] Using the colorless caramel flavor of this example to prepare colorless caramel fl...

Embodiment 2

[0040] A kind of preparation method of colorless caramel fragrance spice of the present embodiment, the steps are as follows:

[0041] (1) Sugar solution prepared by mixing glucose and water at a mass ratio of 1:1;

[0042] (2) adding sodium bicarbonate to the sugar solution obtained in step (1) to adjust the pH value to 10 to obtain a reaction solution;

[0043] (3) The reaction solution obtained in step (2) was heated under microwave reflux for 0.5 h at 90°C and 600W to obtain caramel flavor liquid;

[0044] (4) Put the caramel fragrance liquid obtained in step (3) in a refrigerated environment at 2°C for 24 hours;

[0045] (5) Put the fragrance liquid left still and refrigerated in step (4), mix the upper liquid with absolute ethanol at a mass ratio of 1:1, distill under reduced pressure at 80°C and 100kPa for 0.5h, and collect the fractions, which is the color Caramel spice.

[0046] Using the colorless caramel flavor of this example to prepare colorless caramel flavore...

Embodiment 3

[0048] A kind of preparation method of colorless caramel fragrance spice of the present embodiment, the steps are as follows:

[0049] (1) Sugar solution prepared by fructose, water and propylene glycol in a mass ratio of 1:1:1;

[0050] (2) adding sodium bicarbonate to the sugar solution obtained in step (1) to adjust the pH value to 11 to obtain a reaction solution;

[0051] (3) The reaction solution obtained in step (2) was heated under microwave reflux at 90°C and 600W for 1.5h to obtain caramel flavor liquid;

[0052] (4) Put the caramel fragrance liquid obtained in step (3) in a refrigerated environment at 2°C for 24 hours;

[0053] (5) Put the scented liquid left still and refrigerated in step (4), mix the upper liquid with absolute ethanol at a mass ratio of 1:2, distill under reduced pressure at 80°C and 100kPa for 0.5h, and collect the fraction, which is the color Caramel spice.

[0054] Using the colorless caramel flavor of this example to prepare a colorless car...

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Abstract

The invention belongs to the technical field of a tobacco flavor, and particularly relates to a preparation method and application of a colorless caramel flavor. The preparation method of the colorless caramel fragrance comprises the steps of preparing caramel flavor liquid by a microwave method; then, adding ethanol; performing distillation at reduced pressure; and collecting the colorless caramel flavor. The colorless caramel flavor can be applied to filter rod tows, flavor threads or cut tobacco; the appearance beauty is ensured, and meanwhile, the caramel-like characteristic fragrance is given to smoke; the smoke irritation is reduced, the aftertaste in the oral cavity is improved; and the sweet and moist feeling in the oral cavity is improved. The preparation method and application ofthe colorless caramel flavor have the advantages that the operation is simple; manufacturing conditions can be easily met; the stability high; economical and applicability are realized; and the method is suitable for being used and popularized.

Description

technical field [0001] The invention belongs to the technical field of spices for tobacco, in particular to a preparation method and application of a colorless caramel flavor. Background technique [0002] Caramel or caramel pigment, as a food additive with the functions of coloring, flavoring and seasoning, has been widely used in food fields such as candy, biscuits, beverages and condiments. Judging from the current research status of caramelization pigments, most of the applied research on caramelization reaction mainly focuses on its "color" attribute, that is, in order to obtain high color rate, good stability, guaranteed safety, and target A pigmented product that matches the tinted product with less application of its "fragrance" attribute. The caramelization reaction is closely related to tobacco. Since the tobacco leaves themselves contain more monosaccharides, disaccharides and oligosaccharides after being prepared, and a large amount of exogenous sugars as tobacc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/26A24B3/12A24D3/06C11B9/00
CPCA24B3/12A24B15/26A24D3/061C11B9/0003
Inventor 赵明霞朱远洋张峻松郑美玲黄珂各会杰张玎婕黄贵元
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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