Preparation method of cocoa black powder cigarette additive and application of cigarette additive in cigarettes made of reconstituted tobacco
A technology for tobacco additives and reconstituted tobacco leaves, which is applied in the fields of tobacco preparation, application, tobacco, etc., can solve the problems of affecting the pure smell of cigarette smoke, producing more woody gas, pungent feeling, etc., and achieves the prospect of large-scale industrial application transformation, The effect of rich aroma and high content of aroma-enhancing ingredients
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Embodiment 1
[0023] A preparation method of an additive for cocoa black powder tobacco, the steps are as follows:
[0024] 1) Add 3g of biological compound enzyme to 1Kg of natural cocoa black powder, stir and incubate in 15Kg of water with a pH of 10 and a temperature of 50°C for 8 hours, centrifuge at 9000rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation liquid;
[0025] 2) Add 20 g of honey to the cocoa black powder enzyme fermentation liquid, mix well, stir, adjust the pH to 10, heat and reflux to carry out the Maillard reaction for 5 hours, after the reaction, concentrate the reaction liquid to a black dip with a relative density of 1.15 Paste to obtain cocoa black powder smoke additive.
[0026] Described biological complex enzyme is alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is =1:1:0.5:1.
Embodiment 2
[0028] A preparation method of an additive for cocoa black powder tobacco, the steps are as follows:
[0029] 1) Add 5g of biological compound enzyme to 1Kg of natural cocoa black powder, stir and incubate in 20Kg of water with a pH of 8 and a temperature of 60°C for 4 hours, centrifuge at 10000rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation liquid;
[0030] 2) Add 50 g of honey to the cocoa black powder enzyme fermentation liquid, mix well, stir, adjust the pH to 11, heat and reflux to carry out Maillard reaction for 8 hours, after the reaction is over, concentrate the reaction liquid to a black dip with a relative density of 1.1 Paste to obtain cocoa black powder smoke additive.
[0031] Described biological complex enzyme is alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is = 1:2:2:2.
Embodiment 3
[0033] A preparation method of an additive for cocoa black powder tobacco, the steps are as follows:
[0034] 1) Add 1g of biological compound enzyme to 1Kg of natural cocoa black powder, stir and incubate in 8Kg of water with a pH of 11 and a temperature of 40°C for 24 hours, centrifuge at 8000rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation liquid;
[0035] 2) Add 50 g of honey to the cocoa black powder enzyme fermentation liquid, mix well, stir, adjust the pH to 9, heat and reflux for Maillard reaction for 3 hours, after the reaction is over, concentrate the reaction liquid to a black leaching liquid with a relative density of 1.2 Paste to obtain cocoa black powder smoke additive.
[0036] Described biological complex enzyme is alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is =1:0.5:0.5:0.5.
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