Preparation method of flavor for coffee cigarettes and application

A technology for tobacco flavor and coffee, which is applied to the field of tobacco flavor and fragrance, can solve the problems of cumbersome extraction process, low alcohol extraction rate and high preparation cost, and achieves simple extraction process, obvious sweetness and roasted aroma, and production energy consumption. low effect

Active Publication Date: 2021-09-24
CHINA TOBACCO YUNAN NEW MATERIAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although no organic solvent is used in the preparation process, there are disadvantages such as long ultrasonic time, cumbersome extraction process, high preparation cost and low alcohol extraction rate

Method used

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  • Preparation method of flavor for coffee cigarettes and application
  • Preparation method of flavor for coffee cigarettes and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for preparing coffee spices for tobacco, comprising the following steps:

[0032] Choose 53% Fen-flavor liquor and first-class Arabica coffee green beans produced in Tengchong, Yunnan.

[0033]The green coffee beans were roasted at 175°C for 12 minutes, and then rapidly cooled at 5°C to obtain coffee beans.

[0034] Crush the coffee beans to 20-30 mesh and white wine according to the ratio of 1:6, the extraction temperature is 55°C, the rotation speed is 60rpm, and the extraction time is 45min. Filter through a 300-mesh filter cloth to obtain wine extract and residue. Then the wine extract is concentrated under reduced pressure at a temperature of 60° C. and a pressure of 60-150 mbar to a solid content of 60 percent to obtain a flavor for tobacco.

[0035] Weigh the obtained tobacco flavor according to 3‰ of 0.8g of each blank shredded tobacco, dilute it with 5ml of absolute ethanol, inject it into the blank cigarette with a flavor and fragrance injection mac...

Embodiment 2

[0037] This embodiment is basically the same as Embodiment 1, and its difference only lies in:

[0038] The obtained wine extract was refrigerated at 5°C for 3 hours and then precipitated, and then the precipitate was removed with a 400-mesh filter cloth, and the remaining wine extract filtrate was concentrated under reduced pressure and used as a flavoring for tobacco.

Embodiment 3

[0040] This embodiment is basically the same as Embodiment 1, and its difference only lies in:

[0041] The green coffee beans were vacuum freeze-dried according to the parameters in Table 1, and then roasted, crushed, and mixed with liquor for extraction.

[0042]

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PUM

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Abstract

The invention relates to the technical field of tobacco flavors and fragrances, in particular to a preparation method of a coffee tobacco flavor and application. The preparation method comprises the following steps: performing vacuum freeze drying and segmented baking treatment on green coffee beans to obtain coffee beans; extracting coffee beans with water and white spirit in sequence to obtain a coffee water extract and a wine extract, combining forward osmosis and vacuum concentration until the solid content is 58-62%, and mixing a water extract concentrate and a wine extract concentrate to obtain the tobacco flavor. According to the coffee flavor spice prepared through the method, flavor substances of coffee beans can be well reserved, and the extraction rate of the flavor substances is high. The extraction process is simple, short in period, low in production energy consumption, wide in application range and convenient for large-scale and industrial production.

Description

technical field [0001] The invention relates to the technical field of flavors and fragrances for tobacco, in particular to a preparation method and application of flavors for coffee and tobacco. Background technique [0002] As the trend of tobacco harm and tar reduction continues to advance, tobacco companies have gradually reduced the tar release of cigarettes by continuously improving cigarette manufacturing technology. However, the reduction of harm and coke usually also leads to the reduction of its aroma and taste. It is necessary to ensure and improve the sensory quality of cigarettes by means of flavoring and other means to meet the needs of consumers. For this reason, flavoring and adding materials can not only effectively improve the aroma quality of cigarettes, but also improve and determine its style, which is a key link in the cigarette process and a core technology to strengthen the style characteristics. [0003] Coffee beans belong to the seeds of the coffe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B3/12A24B15/24C11B9/00
CPCA24B3/12A24B15/241C11B9/00
Inventor 王乃定徐艳群王浩雅朱瑞芝杨蕾吴恒徐世涛孔宁川王夸平杨皓天李晋徐重军杨培香蒋卓芳常健
Owner CHINA TOBACCO YUNAN NEW MATERIAL
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