Preparation method of cocoa black powder cigarette additive and application of cigarette additive in cigarettes made of reconstituted tobacco

Abstract

The invention discloses a preparation method of a cocoa black powder cigarette additive. Firstly, biological compound enzyme carries out a biological fermentation process to natural cocoa black powder, then fermentation liquor serves as a natural nitrogen source and carries out a Maillard flavouring reaction with honey, and then the cocoa black powder cigarette additive which has abundant fragrance and contains more flavouring components is obtained. The cocoa black powder cigarette additive can be used for flavor adjustment and dyeing of cigarettes made of reconstituted tobacco, and the cocoa black powder cigarette additive can be used in reconstituted tobacco and cigarette paper.

Description

technical field

[0001] The invention belongs to the technical field of tobacco additives, and in particular relates to a method for preparing a cocoa black powder tobacco additive and an application of the cocoa black powder tobacco additive prepared by the method in recombined tobacco leaf cigarettes. Background technique

[0002] Reconstituted tobacco leaves, also known as reconstituted tobacco leaves or homogeneous tobacco leaves, are mainly composed of tobacco powder, chips, tobacco stems or low-grade tobacco leaves with adhesives and other additives. Recombined tobacco leaves have flavor defects such as heavy miscellaneous gas, strong irritation and unpleasant taste, which affect the use effect and dosage of recombined tobacco leaves in cigarette products. The usual practice in China is to use additives to improve. At present, the most used additives are tobacco and natural plant extracts. These extracts are generally obtained through water, alcohol extraction or molecu...

Examples

Embodiment 1

[0023] A preparation method of an additive for cocoa black powder tobacco, the steps are as follows:

[0024] 1) Add 3g of biological compound enzyme to 1Kg of natural cocoa black powder, stir and incubate in 15Kg of water with a pH of 10 and a temperature of 50°C for 8 hours, centrifuge at 9000rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation liquid;

[0025] 2) Add 20 g of honey to the cocoa black powder enzyme fermentation liquid, mix well, stir, adjust the pH to 10, heat and reflux to carry out the Maillard reaction for 5 hours, after the reaction, concentrate the reaction liquid to a black dip with a relative density of 1.15 Paste to obtain cocoa black powder smoke additive.

[0026] Described biological complex enzyme is alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is =1:1:0.5:1.

Embodiment 2

[0028] A preparation method of an additive for cocoa black powder tobacco, the steps are as follows:

[0029] 1) Add 5g of biological compound enzyme to 1Kg of natural cocoa black powder, stir and incubate in 20Kg of water with a pH of 8 and a temperature of 60°C for 4 hours, centrifuge at 10000rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation liquid;

[0030] 2) Add 50 g of honey to the cocoa black powder enzyme fermentation liquid, mix well, stir, adjust the pH to 11, heat and reflux to carry out Maillard reaction for 8 hours, after the reaction is over, concentrate the reaction liquid to a black dip with a relative density of 1.1 Paste to obtain cocoa black powder smoke additive.

[0031] Described biological complex enzyme is alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is = 1:2:2:2.

Embodiment 3

[0033] A preparation method of an additive for cocoa black powder tobacco, the steps are as follows:

[0034] 1) Add 1g of biological compound enzyme to 1Kg of natural cocoa black powder, stir and incubate in 8Kg of water with a pH of 11 and a temperature of 40°C for 24 hours, centrifuge at 8000rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation liquid;

[0035] 2) Add 50 g of honey to the cocoa black powder enzyme fermentation liquid, mix well, stir, adjust the pH to 9, heat and reflux for Maillard reaction for 3 hours, after the reaction is over, concentrate the reaction liquid to a black leaching liquid with a relative density of 1.2 Paste to obtain cocoa black powder smoke additive.

[0036] Described biological complex enzyme is alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is =1:0.5:0.5:0.5.

technical field

[0001] The invention belongs to the technical field of tobacco additives, and in particular relates to a method for preparing a cocoa black powder tobacco additive and an application of the cocoa black powder tobacco additive prepared by the method in recombined tobacco leaf cigarettes. Background technique

[0002] Reconstituted tobacco leaves, also known as reconstituted tobacco leaves or homogeneous tobacco leaves, are mainly composed of tobacco powder, chips, tobacco stems or low-grade tobacco leaves with adhesives and other additives. Recombined tobacco leaves have flavor defects such as heavy miscellaneous gas, strong irritation and unpleasant taste, which affect the use effect and dosage of recombined tobacco leaves in cigarette products. The usual practice in China is to use additives to improve. At present, the most used additives are tobacco and natural plant extracts. These extracts are generally obtained through water, alcohol extraction or molecu...

Examples

Embodiment 1

[0023] A preparation method of an additive for cocoa black powder tobacco, the steps are as follows:

[0024] 1) Add 3g of biological compound enzyme to 1Kg of natural cocoa black powder, stir and incubate in 15Kg of water with a pH of 10 and a temperature of 50°C for 8 hours, centrifuge at 9000rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation liquid;

[0025] 2) Add 20 g of honey to the cocoa black powder enzyme fermentation liquid, mix well, stir, adjust the pH to 10, heat and reflux to carry out the Maillard reaction for 5 hours, after the reaction, concentrate the reaction liquid to a black dip with a relative density of 1.15 Paste to obtain cocoa black powder smoke additive.

[0026] Described biological complex enzyme is alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is =1:1:0.5:1.

Embodiment 2

[0028] A preparation method of an additive for cocoa black powder tobacco, the steps are as follows:

[0029] 1) Add 5g of biological compound enzyme to 1Kg of natural cocoa black powder, stir and incubate in 20Kg of water with a pH of 8 and a temperature of 60°C for 4 hours, centrifuge at 10000rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation liquid;

[0030] 2) Add 50 g of honey to the cocoa black powder enzyme fermentation liquid, mix well, stir, adjust the pH to 11, heat and reflux to carry out Maillard reaction for 8 hours, after the reaction is over, concentrate the reaction liquid to a black dip with a relative density of 1.1 Paste to obtain cocoa black powder smoke additive.

[0031] Described biological complex enzyme is alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is = 1:2:2:2.

Embodiment 3

[0033] A preparation method of an additive for cocoa black powder tobacco, the steps are as follows:

[0034] 1) Add 1g of biological compound enzyme to 1Kg of natural cocoa black powder, stir and incubate in 8Kg of water with a pH of 11 and a temperature of 40°C for 24 hours, centrifuge at 8000rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation liquid;

[0035] 2) Add 50 g of honey to the cocoa black powder enzyme fermentation liquid, mix well, stir, adjust the pH to 9, heat and reflux for Maillard reaction for 3 hours, after the reaction is over, concentrate the reaction liquid to a black leaching liquid with a relative density of 1.2 Paste to obtain cocoa black powder smoke additive.

[0036] Described biological complex enzyme is alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is =1:0.5:0.5:0.5.

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