Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of Coca-Cola flavour for tobacco and product and application thereof adopting the method

A technology for cocoa spices and tobacco, applied in the direction of essential oils/flavors, tobacco, applications, etc., can solve problems such as unreliable results, and achieve the effect of being easy to grasp, forming fine clusters, and suppressing smoke miscellaneous gases

Inactive Publication Date: 2009-11-18
SHANGHAI YINGHUA FLAVOR & FRAGRANCE +1
View PDF1 Cites 24 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the choice of method for extracting aroma components, since SDE needs to be carried out at a relatively high temperature, the Maillard product will continue to react with this method, and the obtained results are unreliable

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of Coca-Cola flavour for tobacco and product and application thereof adopting the method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Add 2g leucine, 1.5g phenylalanine, 1g arginine, 1g glycine, 1g glutamic acid, 0.5g serine, and then add reducing sugar 3g glucose to 50g cocoa bean powder roasted at 120℃ for 20min. With 9g fructose, 20ml water and 80g propylene glycol, under stirring at a stirring speed of 300r / min, use an oil bath for rapid heating and reflux, and react at 94℃ for 15min. After the reaction, it is cooled with circulating water to room temperature 25℃ About, the obtained reaction product cocoa flavor for cigarettes is stored in a refrigerator at -20°C.

[0040] The GC-MS method was used to determine the obtained tobacco cocoa flavor components and their relative content results are shown in Table 1.

[0041] Table 1: Cocoa flavor components for tobacco prepared in this example and their relative contents

[0042] Component

[0043]

Embodiment 2

[0045] Add 2g leucine, 1.5g phenylalanine, 1g arginine, 1g glycine, 1g glutamic acid, 0.5g serine, and then add reducing sugar 3g glucose to 50g cocoa bean powder roasted at 120℃ for 20min. With 9g fructose, 0ml water and 100g propylene glycol, under stirring at a stirring speed of 300r / min, use an oil bath for rapid heating and reflux, and react at 104°C for 25min. After the reaction, cool to room temperature 25°C with circulating water About, the obtained reaction product cocoa flavor for cigarettes is stored in a refrigerator at -20°C.

Embodiment 3

[0047]Add 2g leucine, 1.5g phenylalanine, 1g arginine, 1g glycine, 1g glutamic acid, 0.5g serine to 50g of cocoa bean powder roasted at 120℃ for 20min, and then add reducing sugar 3g glucose With 9g fructose, 30ml water and 70g propylene glycol, under stirring at a stirring speed of 300r / min, use an oil bath for rapid heating and reflux, and react at 114℃ for 10min. After the reaction, cool to room temperature 25℃ with circulating water About, the obtained reaction product cocoa flavor for tobacco is stored in a refrigerator at -20°C.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of a Coca-Cola flavour for tobacco, including the following steps: baked Coca-Cola pulse flour, amino acid, reducing sugar, water and propanediol are subject to flash heat reflow by oil bath while stirring, and then recirculated water is used for cooling the mixture to room temperature, thus obtaining the Coca-Cola flavour for tobacco. The invention also relates to a product and an application thereof obtained by adopting the method The Coca-Cola flavour for tobacco prepared by the invention can be widely used in tobacco perfuming; and compared with commercially available Coca-Cola flavour, the Coca-Cola flavour for tobacco of the invention contains strong nut fragrant and burnt sweet and fragrant, is more close to natural Coca-Cola flavour, can increase fragrant, remove impurity and modify cigarette smoke, and also has favorable thermal stability.

Description

【Technical Field】 [0001] The present invention relates to the technical field of tobacco processing. More specifically, the present invention relates to a method for preparing cocoa flavor for cigarettes and products obtained by the method. 【Background technique】 [0002] At present, there are reports abroad that the use of enzymes (aspartic acid endogenous protease and peptidase) to hydrolyze plant proteins or gene recombination technology to synthesize cocoa aroma, but the cost of this method is quite high, which is not conducive to industrial production. When flavor enzymes are also used to hydrolyze plant proteins, there are more by-products widely generated due to the action of this enzyme, which is not conducive to the formation of cocoa flavor, and the cost of adding cocoa extract is also higher. The present invention expects to prepare cocoa flavor for tobacco through Maillard reaction research. [0003] It is reported in the US-A-5 676 993 patent that the reaction of coc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C11B9/00A24B15/30
Inventor 刘华周兵
Owner SHANGHAI YINGHUA FLAVOR & FRAGRANCE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com