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Preparation method of barley syrup Maillard reaction-type tobacco spice

A technology of Maillard reaction and barley syrup, which is applied in the fields of application, essential oil/flavor, tobacco, etc., to achieve the effect of simple and convenient operation, rich source of raw materials, and coordination with cigarette aroma

Inactive Publication Date: 2015-12-09
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no method for preparing Maillard reaction type tobacco flavor with barley syrup as raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] After diluting the barley syrup with water at a mass ratio of 1:4, it was treated for 30 minutes under the conditions of ultrasonic power of 300W and temperature of 50°C. Weigh 500g ultrasonic treatment solution, add 10g proline, after mixing evenly, adjust the pH value of the initial mixed solution with NaOH aqueous solution to be 9, move the mixed solution into a three-necked flask, put it into a reflux tube, and stir it in an oil bath 1. A Maillard reaction occurs under normal pressure, the temperature is controlled at 115° C., and the reaction time is 3 hours. After the reacted material is filtered and concentrated under reduced pressure, the barley syrup Maillard reaction type tobacco flavor is obtained.

[0021] The resulting product is a brown liquid with a distinct popcorn aroma, reflecting a pleasant nutty and toasted aroma. The obtained product was added to the blank shredded tobacco at a mass ratio of 0.05%, and it was obtained through sensory evaluation that...

Embodiment 2

[0023] After diluting the barley syrup with water at a mass ratio of 1:6, it was treated for 40 minutes under the conditions of ultrasonic power of 600W and temperature of 70°C. Weigh 500g of ultrasonic treatment solution, add 20g of aspartic acid, mix well, and use Na 2 CO 3 Adjust the pH value of the initial mixed solution to 11 with the aqueous solution, transfer the mixed solution into a three-necked flask, and put it into a reflux tube, and a Maillard reaction occurs under conditions of stirring, oil bath, and normal pressure, and the temperature is controlled at 110°C. After 2 hours, the reacted material was filtered and concentrated under reduced pressure to obtain the barley syrup Maillard reaction type tobacco flavor.

[0024] The resulting product is a light brown liquid with a strong roasted-sweet aroma. The obtained product was added to the blank shredded tobacco at a mass ratio of 0.08%, and it was obtained through sensory evaluation that it can increase the aro...

Embodiment 3

[0026] After diluting the barley syrup with water at a mass ratio of 1:5, it was treated for 45 minutes under the conditions of ultrasonic power of 400W and temperature of 65°C. Weigh 500g of ultrasonic treatment solution, add 20g of alanine, after mixing evenly, adjust the pH value of the initial mixed solution to 10 with KOH aqueous solution, transfer the mixed solution into a three-necked flask, put it into a reflux tube, and stir it in an oil bath 1. A Maillard reaction occurs under normal pressure, the temperature is controlled at 115° C., and the reaction time is 4 hours. After the reacted material is filtered and concentrated under reduced pressure, the barley syrup Maillard reaction type tobacco flavor is obtained.

[0027] The resulting product is a brown liquid with a pleasant roasted aroma accompanied by a burnt aroma. The obtained product was added to the blank shredded tobacco at a mass ratio of 0.1%, and it was obtained through sensory evaluation: it can enrich t...

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Abstract

The invention discloses a preparation method of a barley syrup Maillard reaction-type tobacco spice, wherein the preparation method includes the steps of: 1) diluting the barley syrup in water for later use; 2) performing ultrasonic pretreatment to the diluted barley syrup solution to obtain an ultrasonic treated liquid; 3) adding amino acid accounting for 1-8% of the mass of the ultrasonic treated liquid, mixing the liquid uniformly, regulating the pH value of the initial mixed liquid with an alkali liquid to 8-12, filling a reflux tube with the mixed liquid with temperature controlled to be 100-120 DEG C and performing a Maillard reaction under continuous stirring for 2-5 times, and finally filtering and pressure-reduced concentrating a reaction product to obtain the barley syrup Maillard reaction-type tobacco spice. The tobacco spice is prepared with the barley syrup as a raw material, so that the method is abundant in raw material source and is simple and convenient in operations. The tobacco spice can improve the fragrance of tobacco well and softens and fines tobacco smoke, covers up foreign odors, has a comfortable after taste, and has the effect of improving the quality of tobacco.

Description

technical field [0001] The invention relates to the field of cigarette essence and fragrance, in particular to a preparation method of barley syrup Maillard reaction type tobacco fragrance. Background technique [0002] Flavors and fragrances are the soul of cigarette products and play a key role in the quality of cigarette products. With the reduction of tar in cigarettes and the growing controversy over smoking and health issues, the tobacco industry is facing a very challenging problem, which is to reduce tar while maintaining sufficient flavor in cigarettes. At present, when many cigarette factories are carefully deploying cigarette formulas, most of them use various flavor enhancers to make up for the lack of cigarette flavor. [0003] Maillard reaction, also known as "non-enzymatic browning reaction", refers to the complex reaction of reducing sugar compounds with ammonium salts, amino acids or proteins to produce brown or even black macromolecule melanogen-like subst...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B15/18
Inventor 孙炜炜熊国玺陈胜
Owner HUBEI CHINA TOBACCO IND
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