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
CN112205659AInactive Publication Date: 2021-01-12CHINA TOBACCO SICHUAN IND CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
CHINA TOBACCO SICHUAN IND CO LTD
Publication Date
2021-01-12
Estimated Expiration
Not applicable · inactive patent

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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.
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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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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