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Baked buckwheat essence and preparation method and application thereof

A technology of roasted tartary buckwheat essence and tartary buckwheat, applied in application, essential oil/flavor, fat production, etc., can solve problems such as insufficient sweetness, poor comfort, strong dryness, etc., to highlight the roasted aroma and improve smoking Effects on quality and sensory comfort

Active Publication Date: 2015-09-23
CHINA TOBACCO HENAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with well-known foreign brands, domestic cigarette products have certain gaps in smoking quality and sensory comfort, such as weak aroma, strong dryness, insufficient sweetness, and poor comfort.

Method used

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  • Baked buckwheat essence and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of roasted tartary buckwheat essence, comprising the steps of:

[0019] (1) Pretreatment: Select tartary buckwheat with plump, uniform, and insect-free grains, and use wind separator to remove impurities;

[0020] (2) Crushing and beating: According to water: tartary buckwheat (m / m) = 1:1, pour into the colloid mill and homogenize for 5 minutes to obtain tartary buckwheat pulp;

[0021] (3) Yeast fermentation: add 0.2wt% edible active yeast (calculated as dry yeast) to tartary buckwheat pulp, and incubate at 35°C for 2 hours;

[0022] (4) Roasting at high temperature: add 5% maltose of tartary buckwheat to the fermentation liquid, evaporate the moisture in the fermentation liquid in an oven at 90°C; then bake in an oven at 150°C for 1.5 hours to obtain roasted tartary buckwheat aroma substances;

[0023] (5) Simultaneous distillation and extraction: put roasted tartary buckwheat aroma substances and water in a large round-bottomed flask at a mass ...

Embodiment 2

[0029] A preparation method of roasted tartary buckwheat essence, comprising the steps of:

[0030] (1) Pretreatment: Select tartary buckwheat with plump, uniform, and insect-free grains, and use wind separator to remove impurities;

[0031] (2) Crushing and beating: According to water: tartary buckwheat (m / m) = 0.5:1, pour into the colloid mill and homogenize for 10 minutes to obtain tartary buckwheat pulp;

[0032] (3) Yeast fermentation: add 0.4wt% edible active yeast (calculated as dry yeast) to tartary buckwheat pulp, and incubate at 40°C for 3 hours;

[0033] (4) Roasting at high temperature: Add 8% maltose of tartary buckwheat to the fermentation liquid, evaporate the moisture in the fermentation liquid in an oven at 60°C; then bake in an oven at 120°C for 3 hours to obtain the aroma of roasted buckwheat substance;

[0034] (5) Simultaneous distillation and extraction: put roasted tartary buckwheat aroma substances and water in a large round-bottomed flask at a mass r...

Embodiment 3

[0040] A preparation method of roasted tartary buckwheat essence, comprising the steps of:

[0041] (1) Pretreatment: Select tartary buckwheat with plump, uniform, and insect-free grains, and use wind separator to remove impurities;

[0042] (2) Crushing and beating: According to water: tartary buckwheat (m / m) = 3:1, pour into the colloid mill and homogenize for 5 minutes to obtain tartary buckwheat pulp;

[0043] (3) Yeast fermentation: add 0.05wt% edible active yeast (calculated as dry yeast) to tartary buckwheat pulp, and incubate at 25°C for 4 hours;

[0044] (4) Roasting at high temperature: Add 10% maltose of tartary buckwheat to the fermentation liquid, evaporate the moisture in the fermentation liquid in an oven at 70°C; then bake in an oven at 180°C for 1 hour to obtain the aroma of roasted buckwheat substance;

[0045] (5) Simultaneous distillation and extraction: put roasted tartary buckwheat aroma substances and water in a large round-bottomed flask at a mass rat...

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Abstract

The invention discloses a baked buckwheat essence and a preparation method and application thereof and belongs to the field of natural flavor preparation and application. The preparation method includes the steps of pretreatment, crushing and pulping, yeast fermentation, high-temperature baking and simultaneous distillation-extraction, the baked buckwheat essence is obtained and applied to cigarettes, and the additive amount is 0.01-0.05% of the weight of tobacco shreds. Buckwheat is baked firstly, the baked buckwheat essence is obtained by simultaneous distillation-extraction and applied to the cigarettes, the essence is evenly sprayed on the tobacco shreds through a cigarette flavoring process by the aid of the mechanism that 'baked flavor' of the baked buckwheat essence is released during the cigarette burning process, cigarette baking scent is highlighted, and smoking quality and sensory comfort are accordingly improved.

Description

technical field [0001] The invention belongs to the field of preparation and application of natural spices, and in particular relates to a roasted tartary buckwheat essence, a preparation method thereof and an 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. However, compared with well-known foreign brands, domestic cigarette products have certain gaps 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] Tartary buckwheat is a rare medicinal and edible crop in nature. According to "Compendium of Materia Medica", tartary buckwheat is bitter in taste and mild in nature. Tartary buckwheat not only has excellen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30
Inventor 李耀光董顺德魏明杰李国栋赵志伟张东豫罗灿选赵继飚杨展党俊伟张俊松赵玉惠
Owner CHINA TOBACCO HENAN IND
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