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A method for preparing tobacco spices with honey and aromatic β-amino acids

A technology for tobacco flavors and aromas, which is applied in the application field of honey and aromatic β-amino acids to prepare tobacco flavors and cigarette flavoring, and can solve the problem of less Maillard reaction, insufficient aroma, and rich aroma Improve the quality of cigarettes, improve the aftertaste of cigarettes, and enrich and plump the smoke

Active Publication Date: 2020-06-02
CHINA TOBACCO SICHUAN IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Chinese patents (CN1415717A and CN1175623A) disclose "the method for producing spices with tobacco extract as raw material" and "the preparation method and utilization of tobacco reactant spices", they all take tobacco extract as raw material, add sugar and α-amino acid to generate Maillard reaction, although this method utilizes the Maillard reaction, but due to the single type of sugar added, it only increases the tobacco aroma and burnt aroma, the aroma is not rich enough, and the aroma quality is difficult to achieve a satisfactory effect
Chinese patent (CN101654637A) discloses the use of reducing sugar in apricot extract and amino acid reaction to carry out the preparation of Maillard reaction tobacco flavor, although it has the effects of covering up miscellaneous gas and reducing stimulation, but due to the content of reducing sugar in apricot extract However, the amount of Maillard reaction products generated is also small, and the aroma and aroma quality need to be further improved
Chinese patent (CN103146481A) also discloses the research of using reducing sugar and amino acid to carry out Maillard reaction to prepare tobacco spices. The preparation method has the characteristics of simple process, high yield, no pollution in the production process, and convenient operation. The aroma of spices is not rich enough, and the aroma quality needs to be further improved
Chinese patent (CN104498184A) discloses that floral honey is used as sugar source to carry out Maillard reaction with α-amino acid to prepare tobacco spices for tobacco use. Honey can not only provide reducing sugar for Maillard reaction, but also increase floral fragrance components to enrich and improve Aroma quantity and aroma quality, but the richness of aroma needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Weigh 130g of Sophora japonica honey and 25g of β-phenylalanine, put them into a three-necked flask, add 1200ml of propylene glycol and 400ml of water, start stirring at 180rpm; then connect the reflux condenser and heat to 100℃ with an oil bath to react 3. Hour, the stirring speed is 180rpm, then the temperature is raised to 120°C and stirring for 2 hours, then the heating is terminated, the stirring speed is 180rpm; after natural cooling, the reactants can be poured out to obtain the tobacco flavor, which is the product of the present invention (Sample Example 1) . The resulting reactant (flavor for tobacco) showed a strong floral and sweet aroma. The prepared tobacco flavor is diluted into a solution of a certain concentration (its concentration is the same as the dilution concentration of the control sample 2), and the weight of the tobacco is 0.05% (in the embodiment, it can be selected in the range of 0.01 to 0.5%, but in the control sample 2. The addition amount ...

Embodiment 2

[0079] Weigh 130g of jujube nectar and 25g of β-phenylalanine, put them into a three-necked flask, add 1200ml of propylene glycol and 400ml of water, start stirring at 180rpm; then connect the reflux condenser and heat it to 100℃ with an oil bath to react 2 The stirring speed is 180rpm after heating to 120°C and stirring for 1 hour. The stirring speed is 180rpm; after natural cooling, the reactants can be poured out to obtain the tobacco flavor, which is the product of the present invention (Sample Example 2) . The resulting Maillard reactant product exhibits sweet fragrance and jujube fragrance. The prepared tobacco flavor is diluted into a solution of a certain concentration (its concentration is the same as the dilution concentration of the control sample 2), and the solution is 0.05% of the weight of the tobacco (in the embodiment, it can be selected in the range of 0.01 to 0.5%, but in the control sample) 2. The addition amount of Examples 1 to 5 is the same), according t...

Embodiment 3

[0081] Weigh 120g of rapeseed nectar and 5g of β-tyrosine, put them into a three-necked flask, add 1200ml of propylene glycol and 100ml of water, start stirring at 180rpm; then connect the reflux condenser and heat it to 100℃ for 3 hours in an oil bath , The stirring speed is 180 rpm; then the temperature is raised to 120° C. and the heating is terminated after stirring for 1 hour, and the stirring speed is 180 rpm; after natural cooling, the reactants are poured out to obtain the tobacco flavor, which is the product of the present invention (Sample Example 3). The resulting Maillard reactant product (i.e., tobacco flavor) exhibits sweet aroma and strong floral aroma. Dilute the prepared tobacco flavor into a solution of a certain concentration, based on 0.05% of the weight of the cut tobacco (in the examples, the range of 0.01 to 0.5% can be selected, but the addition amount of the control sample 2 and the examples 1 to 5 is the same) According to the conventional flavoring an...

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PUM

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Abstract

The invention discloses a method for preparing cigarette spice by honey and aroma beta-amino acid. The method includes the steps of A, mix honey and aroma beta-amino acid according to the mixture ratio as below: honey: aroma beta-amino acid=1-10: 1; and then mix the mixture of the honey and the aroma beta-amino acid and reaction solvent according to the following mass ratio: mixture of honey and aroma beta-amino acid: reaction solvent=1:5-20; B, heat mixture after mixing the honey, the aroma beta-amino acid and the reaction solvent in step A to 80-140 DEG C within 20-30 minutes, wherein the mixture generates Maillard reaction under 80-140 DEG C; C. continuously react the mixture in step B for 0.5-6 hours under the temperature at 80-140 DEG C and obtain the reactant; then cool the reactant and obtain the cigarette spice. The cigarette spice by honey and aroma beta-amino acid enriches the cigarette spice, the smoke is fine and smooth, sweet and saliva-generation; the cigarette spice by honey and aroma beta-amino acid obviously improves the temperament of cigarette spice; particularly, the effects of covering miscellaneous odor and reducing stimulation are significant.

Description

Technical field [0001] The present invention relates to the technical field of tobacco flavors and fragrances, in particular to a method for preparing tobacco flavors from honey and aromatic β-amino acids, in particular to the Maillard reaction of honey as a sugar source and aromatic-aromatic β-amino acids to prepare cigarettes Spices and their application in cigarette flavoring. Background technique [0002] Since its discovery, Maillard reaction (also known as Maillard reaction) has become an enduring research topic in food science, nutrition, perfume chemistry, toxicology and traditional Chinese medicine. Maillard reaction can produce a large number of aroma components, which has been used in the preparation of various flavors and fragrances and flavoring agents. The flavor obtained from this reaction has also been recognized as "organic" and "green" by international authoritative organizations, so its application has attracted wide attention, and research in the fields of or...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00A24B15/24A24B3/12
CPCA24B3/12A24B15/241C11B9/0003
Inventor 陶飞燕周志刚张艇徐恒杨军丁为郭颜旭
Owner CHINA TOBACCO SICHUAN IND CO LTD
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