Fruit-flavor tobacco essence and preparation method thereof

Abstract

The invention discloses fruit-flavor tobacco essence and a preparation method thereof. The fruit-flavor tobacco essence is prepared from 1 to 2 parts of sodium benzoate, 0.5 to 1.5 parts of trehalose, 6 to 8 parts of isoamyl isovalerate, 20 to 45 parts of fruit Maillard extract, 0.5 to 1.8 parts of maltol, 2 to 3 parts of cocoa tincture, 8 to 10 parts of hexaldehyde malonacetal and 6 to 9 parts of geranyl acetate. The tobacco preservative has the advantages that the sodium benzoate, the trehalose and the isoamyl isovalerate can moisturize the tobacco and ensure the quality of the tobacco; maltol and cocoa tincture can significantly enhance the aroma of tobacco, so that the tobacco smell is mellower and more fragrant, the taste of tobacco is improved, the dryness and astringent bitterness of the oral cavity and throat after smoking are reduced, and the mouth and throat feel smoother and more comfortable; certain antiseptic and antibacterial effects are achieved, and the quality guarantee period of the tobacco can be prolonged; the hexanal malonacetal and the geranyl acetate can enhance the fruit fragrance of the fruit Maillard extract; after pectin and sugar filtration and short-time rapid Maillard reaction, the product is not obvious in scorching fragrance, and the fruit fragrance of the fruit Maillard reactant is obvious.

Description

Technical Field

[0001] The invention relates to the technical field of flavors, in particular to a tobacco flavor. Background Art

[0002] Fruit Maillard reactant tobacco flavor is a compound with a unique aroma generated by Maillard reaction of reducing sugars (such as glucose, fructose, etc.) in fruits with amino compounds such as amino acids or proteins under certain conditions. After further processing and blending, it is used in a mixture for tobacco flavoring, which can improve the aroma fullness and comfort of cigarettes. Because it has a unique fragrance and mouthfeel, it has a unique fruity aroma and sweetness, which can enrich the aroma level of tobacco. However, the existing fruit Maillard reactant tobacco flavor has a less obvious fruity aroma, and most of them are mixed with other odors that affect the experience. In the preparation process, it is necessary to strictly control the Maillard reaction conditions to avoid the production of undesirable flavor substances. Summary of the invention

[0003] The object of the present invention is to provide a fruit-flavor tobacco flavor and a preparation method thereof, so as to solve the problem that the fruit aroma of the fruit Maillard reaction product tobacco flavor in the prior art is not obvious enough.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions:

[0005] A fruit-flavored tobacco flavor comprises 1-2 parts of sodium benzoate, 0.5-1.5 parts of trehalose, 6-8 parts of isopentyl isovalerate, 20-45 parts of fruit Maillard extract, 0.5-1.8 parts of maltol, 2-3 parts of cocoa tincture, 8-10 parts of hexaldehyde malonic acid acetal and 6-9 parts of geranyl acetate.

[0006] Furthermore, it comprises 1.5-2 parts of sodium benzoate, 0.5-1 parts of trehalose, 7-8 parts of isopentyl isovalerate, 30-45 parts of fruit Maillard extract, 1-1.8 parts of maltol, 2-2.5 parts of cocoa tincture, 8-9 parts of hexaldehyde malonaldehyde, and 7-9 parts of geranyl acetate.

[0007] Furthermore, the preparation process of the fruit Maillard extract includes: removing the core of fresh fruit, and homogenizing the pulp and peel; adding water to the homogenate at a solid-liquid ratio of 1:8-9, ultrasonically extracting in a water bath at 35-40°C for 30-40 minutes, filtering to obtain an extract, repeatedly extracting the residue 4-5 times, combining the extracts, filtering to remove pectin and sugar, and obtaining a fruit extract; adding sugar, amino acids and glycerol, and the mass ratio of fruit extract: sugar: amino acids: glycerol is 1:0.2-0.3:0.05-0.1:10-12, adjusting the pH to 5-6, and performing the Maillard reaction at 90-120°C for 1-2.5 hours.

[0008] Furthermore, the preparation process of the fruit Maillard extract includes: removing the core of fresh fruit, and homogenizing the pulp and peel; adding water to the homogenate at a solid-liquid ratio of 1:8, ultrasonically extracting in a 35°C water bath for 30 minutes, filtering to obtain an extract, repeatedly extracting the residue 5 times, combining the extracts, filtering to remove pectin and sugar, and obtaining a fruit extract; adding sugar, amino acids and glycerol, and the mass ratio of fruit extract: sugar: amino acids: glycerol is 1:0.3:0.05:10, adjusting the pH to 6, and conducting a Maillard reaction at 120°C for 1 hour.

[0009] Furthermore, the fruit is selected from lemon, grapefruit, pomegranate, hawthorn, gooseberry, noni fruit, and passion fruit.

[0010] The present invention also provides a method for preparing a fruit-flavor tobacco flavor, the process comprising: preparing a fruit Maillard reactant, dissolving each raw material separately and mixing and filtering to obtain a tobacco flavor product.

[0011] The invention also provides application of a fruit-flavor tobacco flavor in preparing cigarettes.

[0012] The present invention also provides an application of the fruit-flavor tobacco flavor in the preparation of cigarettes.

[0013] Compared with the prior art, the present invention has the following advantages:

[0014] Sodium benzoate, trehalose, and isopentyl isovalerate can moisturize tobacco and ensure its quality;

[0015] Maltol and cocoa tincture can significantly enhance the aroma of tobacco, making the tobacco more mellow and fragrant, improving the taste of tobacco, reducing the dryness and bitterness in the mouth and throat after smoking, and making the mouth and throat feel smoother and more comfortable; they have certain antiseptic and antibacterial effects and can extend the shelf life of tobacco;

[0016] Hexaldehyde malondialdehyde and geranyl acetate can enhance the fruity aroma of fruit Maillard extract;

[0017] After filtering pectin and sugar and undergoing a short-term rapid Maillard reaction, the product has an appropriate roasted aroma that is not abrupt. The fruit aroma of the fruit Maillard reaction product is obvious, and the appropriate roasted aroma can bring out the mellower fruit aroma. DETAILED DESCRIPTION

[0018] The present invention will be described in detail below in conjunction with specific embodiments. The illustrative embodiments and descriptions of the present invention are used to explain the present invention, but are not intended to limit the present invention.

[0019] Embodiment 1

[0020] A fruit-flavored tobacco flavor comprises 1 part of sodium benzoate, 0.5 part of trehalose, 6 parts of isopentyl isovalerate, 45 parts of fruit Maillard extract, 1.8 parts of maltol, 3 parts of cocoa tincture, 8 parts of hexaldehyde malonaldehyde, and 6 parts of geranyl acetate.

[0021] The preparation process of the fruit Maillard extract comprises: removing the core of fresh fruit, and homogenizing the pulp and peel; adding water to the homogenate at a solid-liquid ratio of 1:8, ultrasonically extracting in a water bath at 35°C for 30 minutes, filtering to obtain an extract, repeatedly extracting the residue 5 times, combining the extract, filtering to remove pectin and sugar, and obtaining a fruit extract; adding sugar, amino acids and glycerol, and the mass ratio of fruit extract: sugar: amino acids: glycerol is 1:0.2:0.05:10, adjusting the pH to 6, and performing a Maillard reaction at 90°C for 2.5 hours.

[0022] This embodiment also provides a method for preparing the fruit-flavor tobacco flavor, the process comprising: preparing a fruit Maillard reactant, dissolving each raw material separately and mixing and filtering to obtain a tobacco flavor product.

[0023] This embodiment also provides an application of the fruit-flavored tobacco flavor in the preparation of cigarettes.

[0024] Embodiment 2

[0025] The invention comprises 2 parts of benzoic acid, 1 part of trehalose, 8 parts of isopentyl isovalerate, 45 parts of fruit Maillard extract, 1.8 parts of maltol, 2 parts of cocoa tincture, 8 parts of hexaldehyde malonaldehyde and 7 parts of geranyl acetate.

[0026] The preparation process of the fruit Maillard extract comprises: removing the core of fresh fruit, and homogenizing the pulp and peel; adding water to the homogenate at a solid-liquid ratio of 1:8, ultrasonically extracting in a water bath at 35°C for 30 minutes, filtering to obtain an extract, repeatedly extracting the residue 5 times, combining the extracts, filtering to remove pectin and sugar, and obtaining a fruit extract; adding sugar, amino acids and glycerol, and the mass ratio of fruit extract: sugar: amino acids: glycerol is 1:0.3:0.05:10, adjusting the pH to 6, and performing a Maillard reaction at 120°C for 1 hour.

[0027] The preparation method is the same as that of Example 1.

[0028] Embodiment 3

[0029] A fruit-flavored tobacco flavor comprises 2 parts of sodium benzoate, 0.5 parts of trehalose, 8 parts of isopentyl isovalerate, 30 parts of fruit Maillard extract, 0.5 parts of maltol, 3 parts of cocoa tincture, 10 parts of hexaldehyde malonaldehyde, and 9 parts of geranyl acetate.

[0030] The preparation process of the fruit Maillard extract comprises: removing the core of fresh fruit, and homogenizing the pulp and peel; adding water to the homogenate at a solid-liquid ratio of 1:8, ultrasonically extracting in a water bath at 35°C for 30 minutes, filtering to obtain an extract, repeatedly extracting the residue 5 times, combining the extracts, filtering to remove pectin and sugar, and obtaining a fruit extract; adding sugar, amino acids and glycerol, and the mass ratio of fruit extract: sugar: amino acids: glycerol is 1:0.2:0.05:12, adjusting the pH to 6, and performing a Maillard reaction at 100°C for 2 hours.

[0031] The preparation method is the same as that of Example 1.

[0032] The technical solutions provided by the embodiments of the present invention are introduced in detail above. Specific examples are used herein to illustrate the principles and implementation methods of the embodiments of the present invention. The description of the above embodiments is only applicable to help understand the principles of the embodiments of the present invention. At the same time, for those skilled in the art, according to the embodiments of the present invention, there will be changes in the specific implementation methods and application scopes. In summary, the content of this specification should not be understood as limiting the present invention.

Claims

1. A fruit-flavor tobacco flavor, characterized in that: The invention comprises 1-2 parts of sodium benzoate, 0.5-1.5 parts of trehalose, 6-8 parts of isopentyl isovalerate, 20-45 parts of fruit Maillard extract, 0.5-1.8 parts of maltol, 2-3 parts of cocoa tincture, 8-10 parts of hexaldehyde malonaldehyde and 6-9 parts of geranyl acetate.

2. The fruit-flavor tobacco flavor according to claim 1, characterized in that: The invention comprises 1.5-2 parts of sodium benzoate, 0.5-1 parts of trehalose, 7-8 parts of isopentyl isovalerate, 30-45 parts of fruit Maillard extract, 1-1.8 parts of maltol, 2-2.5 parts of cocoa tincture, 8-9 parts of hexaldehyde malonaldehyde and 7-9 parts of geranyl acetate.

3. The fruit-flavor tobacco flavor according to claim 1, characterized in that: The preparation process of the fruit Maillard extract comprises: removing the core of fresh fruit, and homogenizing the pulp and peel; adding water to the homogenate at a solid-liquid ratio of 1:8-9, ultrasonically extracting in a water bath at 35-40°C for 30-40 minutes, filtering to obtain an extract, repeatedly extracting the residue 4-5 times, combining the extract, filtering to remove pectin and sugar, and obtaining a fruit extract; adding sugar, amino acids and glycerol, and the mass ratio of fruit extract: sugar: amino acids: glycerol is 1:0.2-0.3:0.05-0.1:10-12, adjusting the pH to 5-6, and performing a Maillard reaction at 90-120°C for 1-2.5 hours.

4. The fruit-flavor tobacco flavor according to claim 1, characterized in that: The preparation process of the fruit Maillard extract comprises: removing the core of fresh fruit, and homogenizing the pulp and peel; adding water to the homogenate at a solid-liquid ratio of 1:8, ultrasonically extracting in a water bath at 35°C for 30 minutes, filtering to obtain an extract, repeatedly extracting the residue 5 times, combining the extracts, filtering to remove pectin and sugar, and obtaining a fruit extract; adding sugar, amino acids and glycerol, and the mass ratio of fruit extract: sugar: amino acids: glycerol is 1:0.3:0.05:10, adjusting the pH to 6, and performing a Maillard reaction at 120°C for 1 hour.

5. The fruit-flavor tobacco flavor according to claim 4, characterized in that: The fruit is selected from lemon, grapefruit, pomegranate, hawthorn, gooseberry, noni fruit and passion fruit.

6. A method for preparing a fruit-flavor tobacco flavor according to any one of claims 1 to 5, characterized in that: The process includes: preparing fruit Maillard reactants, dissolving and mixing various raw materials respectively, and filtering to obtain tobacco flavor products.

7. Use of the fruit-flavor tobacco flavor according to any one of claims 1 to 5 in preparing cigarettes.