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Method for preparing maillard reaction type tobacco flavor by utilizing high hydrostatic pressure

A technology of Maillard reaction and tobacco flavors, which is applied in the field of cigarette flavors and flavors, can solve the problems of preparing less Maillard reactants, achieve the effects of improving smoking quality, full aroma, and shortening reaction time

Active Publication Date: 2013-10-09
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few related studies on the preparation of Maillard reactants under high static pressure conditions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 7 g of proline and 20 g of glucose, fully dissolve them in 200 mL of aqueous solution, adjust the pH to 8 with NaOH solution, and use two layers of polyethylene plastic bags to vacuum-pack the mixed solution, and the vacuum degree in the package is 0.1 MPa. Preheat the high static pressure equipment until the outer wall temperature is 60°C, then put the above-mentioned vacuum-packed mixed solution into a high static pressure treatment kettle, apply a pressure of 300MPa, and treat it at a temperature of 60°C for 30 minutes to obtain this product Invented flavoring for tobacco. The obtained product is a light yellow liquid, showing a distinct aroma of popcorn and exuding a roasted aroma. The obtained product was added to the blank cigarette according to the ratio of 0.1%, and the sensory evaluation showed that it can increase the aroma of the cigarette, make the aroma of the cigarette more transparent, reduce the miscellaneous gas, the smoke is more delicate and ele...

Embodiment 2

[0017] Weigh 7g of proline and 20g of glucose, fully dissolve them in 200mL of aqueous solution, adjust the pH to 10 with NaOH solution, use two layers of polyethylene plastic bags to vacuum-pack the mixed solution, and the vacuum degree in the package is 0.1MPa. Preheat the high static pressure equipment until the outer wall temperature is 50°C, then put the above-mentioned vacuum-packed mixed solution into a high static pressure treatment kettle, apply a pressure of 100MPa, and treat it at a temperature of 50°C for 20 minutes to obtain this product Invented flavoring for tobacco. The obtained product is a light yellow liquid, showing a distinct aroma of popcorn and exuding a roasted aroma. The obtained product was added to the blank cigarette according to the ratio of 0.1%, and the sensory evaluation showed that it can increase the aroma of the cigarette, make the aroma of the cigarette more transparent, reduce the miscellaneous gas, the smoke is more delicate and elegant, t...

Embodiment 3

[0019] Weigh 3g of alanine and 10g of glucose, fully dissolve in 200mL aqueous solution, and use Na 2 CO 3 The pH of the solution was adjusted to be 9, and the mixed solution was vacuum-packed with two layers of polyethylene plastic bags, and the vacuum degree in the package was 0.1 MPa. Preheat the high static pressure equipment until the outer wall temperature is 55°C, then put the above-mentioned vacuum-packed mixed solution into a high static pressure treatment kettle, apply a pressure of 400MPa, and treat it at a temperature of 55°C for 50 minutes to obtain this product Invented flavoring for tobacco. The obtained product is a light brown liquid, showing a distinct roasting aroma accompanied by burnt aroma. The obtained product was added to the blank cigarette at a ratio of 0.1%, and the sensory evaluation showed that it could significantly increase the aroma of the cigarette, make the aroma more plump and harmonious, cover up the woody smell, improve the taste, and mak...

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Abstract

The invention relates to a preparation method of tobacco flavor and in particular relates to a method for preparing maillard reaction type tobacco flavor by utilizing high hydrostatic pressure. The method comprises the following steps of: (1), sufficiently dissolving amino acid and glucose in an aqueous solution according to certain proportion, adjusting a pH value of the mixed solution to 8-12 by using alkali liquor, and carrying out vacuum packaging; and (2), placing the mixed solution which is vacuum-packaged in the step 1 into a high hydrostatic pressure treatment kettle, controlling the applied pressure to 100MPa-400MPa, and treating for 20-50 minutes at 50 DEG C-70 DEG C to obtain the tobacco flavor. According to the method disclosed by the invention, the high hydrostatic pressure technology is introduced into the preparation of a maillard reactant at low temperature, and the optimized technological parameter range is determined; and the prepared tobacco flavor has the functions of enhancing aroma, reducing pungent smell as well as fining and softening smoke and is more mellow and coordinated in aroma, and the smoking quality of cigarettes can be remarkably improved.

Description

technical field [0001] The invention belongs to the technical field of cigarette essence and fragrance, and specifically refers to a method for preparing Maillard reaction type tobacco fragrance by utilizing high static pressure. Background technique [0002] Maillard reaction, also known as "non-enzymatic browning reaction", refers to the complex reaction of carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins) to finally produce brown or even black macromolecule melanogen-like substances, so Also known as carbonylamine reaction. The Maillard reaction is one of the important reactions in the formation of the characteristic aroma of tobacco. The aroma substances produced by it have a relatively low threshold value, low irritation and good aroma quality. As a "natural" raw material for tobacco, the Maillard reaction product can produce pyrazine, furan, pyrrole, pyrone and other heterocyclic compounds when it is burned and cracked. The astringen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
Inventor 孙炜炜陈胜熊国玺祃志明蹇顺华齐富友
Owner HUBEI CHINA TOBACCO IND
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