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Caramel flavor for tobacco under negative pressure condition and preparation method thereof

A condition and caramel technology, which is applied in the field of tobacco caramel flavor and its preparation under negative pressure conditions, can solve the problems of ignoring the utilization of flavor components, achieve the effect of avoiding safety risks and speeding up the reaction rate

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

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Problems solved by technology

[0004] At present, there are also patents similar to the preparation method of the present invention, such as: a method for making grapefruit tea by using Flammulina velutipes mushroom feet (publication number: CN104642665B). This invention uses caramel and negative pressure vacuum cooking methods to suppress caramelization. It is to ensure the color of the product, ignoring the utilization of the aroma components produced by the caramelization reaction

Method used

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  • Caramel flavor for tobacco under negative pressure condition and preparation method thereof
  • Caramel flavor for tobacco under negative pressure condition and preparation method thereof
  • Caramel flavor for tobacco under negative pressure condition and preparation method thereof

Examples

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Effect test

Embodiment 1

[0029] A kind of preparation method of tobacco caramel spice under the negative pressure condition of the present embodiment, the steps are as follows:

[0030] (1) Glucose and propylene glycol were prepared into a sugar solution with a concentration of 700g / L;

[0031] (2) adding sodium carbonate to the sugar solution obtained in step (1) to adjust the pH=10 to obtain a reaction solution;

[0032] (3) React the reaction solution obtained in step (2) at 80° C. and 0.1 MPa for 2 hours to carry out caramelization reaction to obtain caramel flavor for tobacco. The total ion chromatogram is as figure 1 shown.

Embodiment 2

[0034] A kind of preparation method of tobacco caramel spice under the negative pressure condition of the present embodiment, the steps are as follows:

[0035] (1) Prepare maltose and propylene glycol into a sugar solution with a concentration of 700g / L;

[0036] (2) adding sodium carbonate to the sugar solution obtained in step (1) to adjust the pH=10 to obtain a reaction solution;

[0037] (3) The reaction solution obtained in step (2) was reacted at 100° C. and 0.1 MPa for 2 hours to carry out caramelization reaction to obtain caramel flavor for tobacco. The total ion chromatogram is as figure 2 shown.

Embodiment 3

[0039] A kind of preparation method of tobacco caramel spice under the negative pressure condition of the present embodiment, the steps are as follows:

[0040] (1) Compound maltose and fructose at a mass ratio of 1:1, and prepare a sugar solution with a concentration of 700g / L with propylene glycol.

[0041] (2) Add sodium carbonate to the sugar solution obtained in step (1) to adjust pH=10 to obtain a reaction solution.

[0042] (3) React the reaction solution obtained in step (2) at 100° C. and 0.1 MPa for 3 hours to carry out caramelization reaction to obtain caramel flavor for tobacco. The total ion chromatogram is as image 3 shown.

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Abstract

The invention belongs to the technical field of tobacco flavors, and particularly relates to a caramel flavor for tobacco under a negative pressure condition and a preparation method thereof. The method comprises: preparing a reaction solution from sugar and propylene glycol, and carrying out caramelization under a negative pressure condition. Through the method, an I-type caramel pigment is prepared without nitrogen-containing compounds, so that the safety risk is avoided, the prepared caramel flavor can increase the smoke concentration, improve the smoke quality, reduce irritation and improve the oral aftertaste, and meanwhile cigarette products are endowed with caramel fragrance characteristic styles.

Description

technical field [0001] The invention belongs to the technical field of flavors for tobacco, in particular to a caramel flavor for cigarettes under negative pressure and a preparation method thereof. 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 Pigment products that match the coloring products, but less research has been done on their "fragrance" properties. 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 a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
CPCC11B9/0003A24B3/12
Inventor 张峻松朱远洋赵明霞郑美玲李庆祥赵琪杜赫张文洁
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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