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Mung bean paste tobacco tar and preparation method thereof

A technology for mung bean paste and mung bean, which is applied in the directions of tobacco, tobacco processing, application, etc., can solve the problems of low mung bean aroma reduction degree, difficult to meet the needs of smokers, etc., and achieves the effect of enhancing the sense of satisfaction and improving the reduction degree.

Active Publication Date: 2021-10-22
SHENZHEN ZINWI BIO-TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For different smokers, the demand for the taste of e-liquid is also different. At present, there are many flavors of e-liquid on the market, such as strawberry, mango, tea, mung bean, etc., among which mung bean paste is the most common One of the flavors of e-liquid, it is very popular among smokers. However, mung bean flavored e-liquid on the market has a low degree of mung bean aroma reduction, which is difficult to meet the needs of smokers.

Method used

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  • Mung bean paste tobacco tar and preparation method thereof
  • Mung bean paste tobacco tar and preparation method thereof
  • Mung bean paste tobacco tar and preparation method thereof

Examples

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Effect test

preparation example 1

[0044] A mung bean paste flavor propylene glycol, which is prepared by the following method:

[0045] S1: crush 90g mung beans, and collect mung bean puree;

[0046] S2: Mix mung bean paste with 630ml of phosphate buffer solution with a pH of 8, raise the temperature to 50°C, add 0.9ml of bromelain, and enzymatically hydrolyze the mung bean paste for 1.5 hours;

[0047] S3: The enzymatically hydrolyzed mung bean puree was inactivated at 85° C. for 8 minutes, then cooled, and centrifuged at 3000 r / min for 10 minutes to obtain a supernatant that was the mung bean enzymatic hydrolyzate.

[0048] S4: Mix 100g of mung bean enzymatic hydrolysis solution, 50ml of glucose and 15ml of phosphate buffer, mix and stir evenly, and react at 90°C for 15min, then add 3ml of propylene glycol for extraction, and take an organic solvent after separation to obtain mung bean Sand flavored propylene glycol.

preparation example 2

[0050] A mung bean paste flavor propylene glycol, which is prepared by the following method:

[0051] S1: crush 100g mung beans, and collect mung bean paste;

[0052] S2: Mix mung bean paste with 850ml of phosphate buffer solution with a pH of 8.2, raise the temperature to 55°C, add 1.5ml of bromelain, and enzymatically hydrolyze the mung bean paste for 2 hours;

[0053] S3: The mung bean paste after enzymolysis was inactivated at 90°C for 12 minutes, then cooled, and centrifuged at 4000r / min for 15 minutes to obtain a supernatant that was the mung bean enzymatic hydrolysis solution.

[0054] S4: Mix 100g of mung bean enzymatic hydrolysis solution, 50ml of glucose and 20ml of phosphate buffer and stir evenly, and react at 110°C for 20min, then add 5ml of propylene glycol for extraction, and take an organic solvent after separation to obtain mung bean Sand flavored propylene glycol.

preparation example 3

[0056] A mung bean paste flavor propylene glycol, which is prepared by the following method:

[0057] S1: crush 110g mung beans, and collect mung bean paste;

[0058] S2: Mix mung bean paste with 1100ml of phosphate buffer solution with a pH of 8.5, raise the temperature to 60°C, add 2ml of bromelain, and enzymolyze the mung bean paste for 2.5 hours;

[0059] S3: The enzymatically hydrolyzed mung bean puree was inactivated at 95°C for 15 minutes, then cooled, and centrifuged at 5000r / min for 205min, and the obtained supernatant was the mung bean enzymatic hydrolyzate.

[0060] S4: Mix 100g of mung bean enzymatic hydrolysis solution, 50ml of glucose and 25ml of phosphate buffer, mix and stir evenly, and react at 120°C for 25min, then add 7ml of propylene glycol for extraction, and take an organic solvent after separation to obtain mung bean Sand flavored propylene glycol.

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Abstract

The invention relates to the technical field of electronic cigarette tobacco tar, and particularly discloses mung bean paste tobacco tar and a preparation method thereof. The mung bean paste tobacco tar is prepared from the following raw materials in parts by weight: 10-30 parts of mung bean paste essence and 65-95 parts of tobacco tar mother liquor. The mung bean paste essence is prepared from the following raw materials in parts by weight: 90 to 100 parts of propylene glycol, 0.5 to 2 parts of mung bean paste flavored propylene glycol, 0.01 to 0.05 part of isovaleraldehyde, 1 to 5 parts of vanillin, 1.5 to 5 parts of ethyl maltol, 0.01 to 0.05 part of benzaldehyde, 1 to 5 parts of furanone, 0.001 to 0.005 part of heptenal and 0.03 to 1 part of eugenol. The preparation method comprises the step of uniformly mixing the mung bean essence and the tobacco tar mother liquor to prepare the electronic cigarette tobacco tar. The mung bean paste tobacco tar disclosed by the invention has the advantage of improving the reduction degree of the mung bean fragrance through the synergistic effect of the raw materials.

Description

technical field [0001] The present application relates to the technical field of electronic cigarette oil, and more specifically, it relates to a kind of mung bean paste smoke oil and a preparation method thereof. Background technique [0002] With the development of society, electronic cigarettes appear more and more frequently. As a new type of tobacco product, electronic cigarettes are electronic products that imitate cigarettes. The sensory style characteristics of electronic cigarettes. [0003] For different smokers, the demand for the taste of e-liquid is also different. At present, there are many flavors of e-liquid on the market, such as strawberry, mango, tea, mung bean, etc., among which mung bean paste is the most common One of the flavors of e-liquids is very popular among smokers. However, mung bean flavored e-liquids on the market have a low degree of mung bean aroma reduction, which is difficult to meet the needs of smokers. Contents of the invention [0...

Claims

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Application Information

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IPC IPC(8): A24B15/167A24B15/24A24B15/26A24B15/30A24B15/18
CPCA24B15/167A24B15/241A24B15/26A24B15/30A24B15/18
Inventor 邹军邹阳刘梅森肖宇轩黎勇谭倩陈秀玉
Owner SHENZHEN ZINWI BIO-TECH CO LTD
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