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Chestnut essence as well as preparation method and application thereof in cigarette

A technology for chestnut flavor and cigarettes, which is applied in the directions of tobacco preparation, application, essential oil/spice, etc., can solve problems such as chestnut aroma substances that have not been reported, and achieves improvement of smoking quality and sensory comfort, yield and stability. Effect

Active Publication Date: 2014-12-10
CHINA TOBACCO HENAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, so far, the application of chestnut aroma substances in the field of cigarette flavoring has not been reported in theoretical research and industrial practice.

Method used

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  • Chestnut essence as well as preparation method and application thereof in cigarette

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Pretreatment: Select fresh chestnuts with natural color, ripe fruit, and no pests and diseases. After removing the shells, use a pulverizer to fully pulverize them, and pass through a 40-mesh sieve to obtain chestnut powder;

[0022] (2) Enzymolysis of starch: add amylase with 5‰ quality of chestnut powder and deionized water with 2 times the weight of chestnut powder, heat in a water bath at 60°C for 2 hours, then immediately transfer to a water bath at 90°C and heat for 30 minutes to passivate the enzyme to obtain enzymolysis liquid;

[0023] (3) Add sugar source and bake at high temperature: add honey with 5% chestnut powder mass to the enzymolysis solution, evaporate the moisture in the enzymolysis solution in an oven at 90°C; then bake in an oven at 150°C for 1.5h get crude products;

[0024] (4) Reflux extraction: add 80vt% ethanol twice the mass of the crude product to the crude product, heat and reflux for 3 hours at 80°C to obtain the extract;

[0025] (5...

Embodiment 2

[0030] (1) Pretreatment: Select fresh chestnuts with natural color, ripe fruit, and no pests and diseases. After shelling, use a pulverizer to fully pulverize them, and pass through a 60-mesh sieve to obtain chestnut powder;

[0031] (2) Amylase hydrolysis: add amylase with 2‰ quality of chestnut powder and deionized water with 1 times the weight of chestnut powder, heat in a water bath at 70°C for 2 hours, then immediately transfer to a water bath at 95°C and heat for 20 minutes to passivate the enzyme to obtain enzymolysis liquid;

[0032] (3) Add sugar source and bake at high temperature: add sucrose with 8% chestnut powder mass to the enzymolysis solution, evaporate the moisture in the enzymolysis solution in an oven at 100°C; then bake in an oven at 180°C for 1 hour to obtain Crude;

[0033] (4) Reflux extraction: add 90vt% ethanol which is 3 times the mass of the crude product to the crude product, heat and reflux at 90°C for 2 hours to obtain the extract;

[0034] (5)...

Embodiment 3

[0039] (1) Pretreatment: Select fresh chestnuts with natural color, ripe fruit, and no pests and diseases. After shelling, use a pulverizer to fully pulverize them, and pass through a 80-mesh sieve to obtain chestnut powder;

[0040] (2) Amylase hydrolysis: add amylase with 7‰ mass of chestnut powder and deionized water with 3 times the mass of chestnut powder, heat in a water bath at 55°C for 4 hours, then immediately transfer to a water bath at 90°C and heat for 50 minutes to passivate the enzyme to obtain enzymolysis liquid;

[0041] (3) Add sugar source and bake at high temperature: add sucrose with 10% of the mass of chestnut powder to the enzymolysis solution, evaporate the moisture in the enzymolysis solution in an oven at 90°C; then bake in an oven at 130°C for 3 hours to obtain Crude;

[0042] (4) Reflux extraction: add 85vt% ethanol twice the mass of the crude product to the crude product, heat and reflux for extraction at 70°C for 4 hours to obtain an extract;

[...

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Abstract

The invention discloses a method for preparing chestnut essence. The method comprises the following steps: shelling fresh chestnuts, pulverizing, adding 0.1-0.8% of amylase and purified water which accounts for 1-3 times of mass of the amylase, placing in a water bath of which the temperature is 55-75 DEG C for 2-4 hours and then heating for inactivating the amylase to obtain an enzymatic hydrolysate; adding 5%-10% of sugar source, and evaporating out the moisture in a drying oven of which the temperature is 80-100 DEG C; placing in a baking oven of which the temperature is 130-180 DEG C and baking for 1-3 hours; adding 80-90vt% ethanol which accounts for 1-4 times of the mass of the baked product, heating at 70-90 DEG C and extracting under reflux for 2-4 hours to obtain an extractive solution; and decompressing the extractive solution under 45-55 DEG C and 60-80KPa to obtain the chestnut essence. The method disclosed by the invention has the advantages of low cost and simple process. The chestnut essence is uniformly sprayed on tobacco shreds by virtue of a cigarette flavoring step and thus the'flue-cured and sweet' fragrance of the cigarette can be highlighted and the smoking quality and the sensory comfort level are improved.

Description

technical field [0001] The invention belongs to the technical field of preparation and application of natural spices, and in particular relates to a chestnut essence, its preparation method and its application in cigarettes. Background technique [0002] With the rapid development of my country's economy, consumers have higher and higher requirements for the inherent quality of cigarettes. Moreover, compared with well-known foreign brands, domestic cigarette products have a certain gap in smoking quality and sensory comfort, such as weak aroma, strong dryness, insufficient sweetness, and poor comfort. Therefore, it is an inevitable trend in the development of domestic cigarettes to increase the aroma of cigarettes, reduce dryness, and improve comfort. [0003] Chestnut, also known as chestnut and Chinese chestnut, is a plant of the genus Chestnut in the Fagaceae family. It is native to China, distributed in Vietnam, Taiwan and mainland China, and grows at an altitude of 370...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12A24B15/18
Inventor 马宇平杨金初李国政赵志伟陈芝飞李耀光宋金勇孙志涛李怀奇郝辉聂聪
Owner CHINA TOBACCO HENAN IND
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