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Method for preparing perfume for red jujube fermentation type wine flavor cigarette

A fermented, jujube technology, applied in the field of tobacco

Inactive Publication Date: 2011-02-23
WUHAN TOBACCO GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the natural tobacco flavors used in the prior art are the direct extracts of spice plants, but there is no report on the method of producing characteristic tobacco flavors with red dates as raw materials using microbial fermentation technology

Method used

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Embodiment Construction

[0026] The related technical problems of the present invention will be further described in detail below in conjunction with the embodiments. The following is an embodiment of the present invention.

[0027] [1] Pretreatment of jujube pulp

[0028] (1) soaking, soaking ripe fresh jujube pulp with 2% salt water for 2 hours, the purpose is to utilize the passivation of salt to reduce the oxidation rate of pulp, and play a certain bactericidal effect simultaneously;

[0029] (2) Cooking, the soaked pulp is placed in a steam environment and cooked under normal pressure until the pulp is fully softened, the purpose is to bring convenience to future processing, and heating can destroy the oxidase in the pulp, firstly eliminate the oxidase from the pulp itself The oxidized substances in the pulp, especially the anthocyanins contained in the peel, eliminate the possibility of oxidative browning by the outside world. At the same time, the high temperature during cooking makes some pol...

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Abstract

The invention discloses a method for preparing a spice for a red date fermentation type wine fragrant cigarette, which belongs to the technical field of tobacco and relates to the preparation method of a cigarette spice. The method comprises the following steps: 1. pretreatment is carried out; 2. pretreated and sterilized red date mashed fruit is subjected to microbe fermentation; 3. the red datemashed fruit after fermentation is subjected to oak ageing; and 4. the red date mashed fruit after oak ageing is subjected to concentration and refining to obtain a brown red pasty matter which is the spice for red date fermentation type wine fragrant cigarette. The method is unique, simple and easily operated; and when the spice obtained is used in the cigarette, the spice can improve the permeability of smoke, have obvious flavor enhancing effect and give special flagrance to the cigarette.

Description

technical field [0001] The invention belongs to the technical field of tobacco and relates to a method for preparing tobacco spices, in particular to a preparation method for producing characteristic tobacco flavors by using red dates as raw materials and utilizing microbial fermentation technology. Background technique [0002] Flavoring is a key link in the cigarette process, and it is one of the decisive factors to improve the product style and one of the effective means to improve the quality of cigarette aroma. At present, flavors for tobacco are mainly divided into two types according to different production methods of flavors, that is, natural flavors extracted directly from tobacco or other plants by various separation means and flavors synthesized by chemical reactions. At present, these two production methods have their own limitations. For a certain plant fragrance, its aroma components and characteristics are constant. It is difficult for us to produce a fragranc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02C12S3/00A24B15/28
Inventor 朱颖黄龙吕品王珊肜霖周湘
Owner WUHAN TOBACCO GROUP
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