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Composite caramel-flavour aroma spice, baking preparation method and application

A spice and sweet aroma technology, which is applied to compound coke sweet aroma aroma spice and its application in cigarettes and tobacco-related products, can solve the problems of weak aroma, application limitation and the like, achieves natural coordination of tobacco aroma, wide application range, Low cost of raw materials

Inactive Publication Date: 2021-01-12
CHINA TOBACCO SICHUAN IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The caramelization products involved in these documents are all prepared by the ammonia method, their aroma is weak, and there is a harmful component 4-methylimidazole, which has obvious defects when used as a flavoring for tobacco, and its application is limited

Method used

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  • Composite caramel-flavour aroma spice, baking preparation method and application
  • Composite caramel-flavour aroma spice, baking preparation method and application
  • Composite caramel-flavour aroma spice, baking preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Preparation of Glucose Compound Burnt Sweet Fragrance Perfume

[0030] Such as figure 1 As shown, shred 10.0 parts of tobacco leaves (YQ1 grade, produced in Qujing, Yunnan, year 2014), add 3.0 parts of glucose and mix well, then spray 2.0 parts of pure water and mix well. Spread it out on a tray, then put it into an oven preheated to 140°C, and bake for 10.0min. The reaction product was cooled, then added to a round bottom flask, added 50.0 parts by mass of 50% ethanol-water solution, and extracted under reflux for 40.0 min. Filter to obtain the compound burnt sweet spice solution.

Embodiment 2

[0031] Example 2 Fragrance component analysis and sensory evaluation of glucose compound burnt-sweet fragrance

[0032] Take 15.0 mL of compound burnt-sweet aroma fragrance solution, add 15.0 mL of pure water, add 10.0 mL of dichloromethane, and extract. The dichloromethane layer was transferred, and 10.0 mL of dichloromethane was added, and the extraction was repeated once. The two dichloromethane layers were combined, concentrated to 0.9 mL, and 100 μL of internal standard phenylethyl propionate (1782 μg / mL) was added.

[0033] Preparation of control solutions. Tobacco leaves of the same grade were taken, the ratio of solid to liquid was 1:5, and 50% ethanol was added for extraction to obtain a control solution. The control solution was extracted by the same method as above and then analyzed by GC-MS.

[0034] Glucose caramelization blank solution preparation. Take 10.0 parts of filter paper, add 3.0 parts of glucose, spray into 2.0 parts of pure water and mix well. Spr...

Embodiment 3

[0046] Preparation and Application of Example 3 Fructose Compound Burnt Sweet Spice

[0047] Shred 10.0 parts of tobacco leaves (grade YQ1, produced in Qujing, Yunnan, year 2014), add 3.0 parts of fructose and mix well, then spray 2.0 parts of pure water and mix well. Spread it out on a tray, then put it into an oven preheated to 140°C, and bake for 10.0min. The reaction product was cooled, then added to a round bottom flask, added 50.0 parts by mass of 50% ethanol-water solution, and extracted under reflux for 40 min. Filtrate to obtain the fructose compound burnt sweet spice solution.

[0048] Add the fructose compound burnt sweet flavor solution to Sichuan Zhongyan 2 at an amount of 1 μL per cigarette. # Module blank cigarette stick. The sensory evaluation was carried out with the blank cigarette without adding the above product as a control. The sensory evaluation results showed that: compared with the control, the cigarettes added with fructose-combined burnt-sweet sp...

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PUM

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Abstract

The invention discloses a composite caramel-flavour aroma spice, a baking preparation method and application. The composite caramel-flavour aroma spice is prepared by uniformly mixing and reacting thefollowing raw materials, by mass: 1.0-20.0 parts of tobacco leaves, 0.2-10.0 parts of saccharides and 0.1-10.0 parts of pure water. The tobacco leaf raw materials are shredded to obtain tobacco shreds, the tobacco shreds and the saccharides are evenly stirred, then pure water is sprayed into the mixture to be evenly mixed, then the mixture is baked in a baking oven preheated to 120-180 DEG C for0.1-40 min for a reaction, and after the reaction is finished, solvent extraction is conducted to obtain the spice. The composite caramel-flavour aroma spice is applied to cigarettes, inapplicable tobacco leaves, reconstituted tobacco leaves, cut stems and expanded cut tobaccos, has rich tobacco aroma and caramel aroma, and does not generate 4-methylimidazole.

Description

technical field [0001] The invention belongs to the technical field of tobacco and tobacco additives, and relates to a compound burnt-sweet fragrance prepared by a baking method and its application in cigarettes and tobacco-related products. Background technique [0002] Caramelization refers to that when carbohydrates are heated to a high temperature above the melting point (generally above 140-180°C), they undergo a series of reactions such as dehydration, degradation, molecular rearrangement, cyclization, and polycondensation to finally generate macromolecules. Fragrance components of deep red brown pigment and small molecules. At present, the research on caramel pigment and caramel sweet flavor is mainly concentrated in the food industry, while the application research in the tobacco industry is relatively small. For example, the preparation process optimization of ammonia-based caramel flavor and its application in cigarettes, and the addition of caramel balm or carame...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B3/10
CPCA24B3/10
Inventor 李天笑李东亮蒋忠荣罗诚耿宗泽申屠洪钎
Owner CHINA TOBACCO SICHUAN IND CO LTD
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