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Composite caramel aroma spice, extrusion puffing preparation method and application method of composite caramel aroma spice

An extrusion puffing, sweet and fragrant technology, which is applied in the application and preparation of tobacco, tobacco, etc., can solve the problems of insufficient aroma and harmful components, and achieve the natural coordination of tobacco aroma, increase the richness of smoke, and high safety Effect

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

[0005] Therefore, the present invention develops a process for the production of caramelized spices by extrusion and puffing, and prepares a series of compound burnt sweet flavors with burnt-sweet aroma according to the problems of lack of aroma and harmful components in the previous tobacco-use burnt-sweet spices. Flavoring, can be well used in the flavoring of cigarettes and related tobacco products

Method used

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  • Composite caramel aroma spice, extrusion puffing preparation method and application method of composite caramel aroma spice
  • Composite caramel aroma spice, extrusion puffing preparation method and application method of composite caramel aroma spice
  • Composite caramel aroma spice, extrusion puffing preparation method and application method of composite caramel aroma spice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1 Preparation of Glucose Compound Burnt Sweet Spice, Fragrance Component Analysis and Application

[0028] Such as figure 1 As shown, take 10.0 parts of tobacco leaves (the grade is B2F, the production place is Yibin, Sichuan, and the year is 2013) after shredding, add 3.0 parts of glucose and mix well, then spray 2.0 parts of pure water and mix well. Add the temperature of the third zone to 170°C and preheat the temperature of the second zone to 150°C in an extruder. Set the frequency of the main motor as 12.4Hz, and the number of times of extrusion and puffing as 3 times. 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. Filter to obtain the compound burnt sweet spice solution.

[0029] Take 15.0 mL of compound burnt sweet spice solution, add 15.0 mL of pure water, add 10.0 mL of dichloromethane, and extract. The dichloromethane layer was trans...

Embodiment 2

[0041] Preparation and Application of Example 2 Fructose Compound Burnt Sweet Spice

[0042] Tobacco leaves (grade B2F, produced in Yibin, Sichuan, year 2013) were shredded and 10.0 parts were taken, mixed with 3.0 parts of fructose, then sprayed with 2.0 parts of pure water and mixed. Add the temperature of the third zone to 170°C and preheat the temperature of the second zone to 150°C in an extruder. Set the frequency of the main motor as 12.4Hz, and the number of times of extrusion and puffing as 3 times. 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. Filter to obtain the compound burnt sweet spice solution.

[0043] 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...

Embodiment 3

[0044] Example 3 Preparation and Application of Compound Scorched Sweet Spices with Different Tobacco Leaf Raw Materials

[0045] Tobacco leaves (grade YQ1, produced in Qujing, Yunnan, year 2014; grade B4F, produced in Liangshan, Sichuan, year 2011) were shredded and 10.0 parts were taken, mixed with 3.0 parts of glucose, and then sprayed with pure water 2.0 parts Mix well. Add the temperature of the third zone to 170°C and preheat the temperature of the second zone to 150°C in an extruder. Set the frequency of the main motor as 12.4Hz, and the number of times of extrusion and puffing as 3 times. 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. Filter to obtain the compound burnt sweet spice solution.

[0046] Add the compound burnt sweet flavor solution to Sichuan Zhongyan 2 at an amount of 1 μL per cigarette. # Module blank cigarette stick. The sensory eval...

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Abstract

The invention discloses a composite caramel aroma spice as well as an extrusion puffing preparation method and an application method thereof. The composite caramel aroma spice is prepared by uniformlymixing and reacting the following 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. Specifically, the tobacco leaf raw materials are shredded to obtain tobacco shreds, the tobacco shreds and the saccharides are evenly stirred, pure water is sprayed into the mixture to be evenly mixed, then the mixture is put into an extrusionbulking machine which is preheated to 120-200 DEG C in a third area and preheated to 110-190 DEG C in a second area to be subjected to extrusion bulking reaction, extrusion bulking treatment is conducted 1-5 times, and spice is obtained through solvent extraction after reaction. The spice has rich tobacco fragrance and caramel fragrance, and can be applied to cigarettes, inapplicable tobacco leaves, reconstituted tobacco leaves, cut stems and expanded cut tobaccos.

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 an extrusion 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, there are also a small number of research reports on caramel coloring and caramel flavoring in the tobacco industry, such as the optimization of the preparation process of ammonia-based caramel flavoring and the addition of caramel balm or caramel coloring for flake coloring when flakes are prepared. The caramelization products inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B3/18A24B3/14A24B3/12
CPCA24B3/12A24B3/14A24B3/18
Inventor 李天笑蒋忠荣申屠洪钎李东亮罗诚耿宗泽
Owner CHINA TOBACCO SICHUAN IND CO LTD
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