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Preparation method and application of fruit flavor extract

An extract and fruit technology, applied in the field of preparation of fruit aroma extracts, can solve problems such as irritation, residual smoke, roughness, etc., and achieve the effects of rapid wall breaking, increasing sweetness, and promoting transformation

Inactive Publication Date: 2017-05-31
YUNNAN YUXI YUNXI ESSENCE & SPICERY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the reported research, most of the fruit extracts are better aroma raw materials for tobacco flavors and fragrances. Adding them to shredded cigarettes can increase sweetness and flavor, but it will cause irritation, residue and Unfavorable effects such as rough smoke

Method used

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  • Preparation method and application of fruit flavor extract
  • Preparation method and application of fruit flavor extract
  • Preparation method and application of fruit flavor extract

Examples

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preparation example Construction

[0025] The present application relates to a preparation method of a fruit fragrance extract. Specifically, the fruit in the present application can be selected from drupe fruit or berry fruit; wherein, cherries in the drupe fruit are rich in sugar, protein, crude cellulose, vitamin , a variety of amino acids and minerals, etc., have multiple functions such as regulating the middle and replenishing qi, strengthening the spleen and stomach, dispelling rheumatism, and beautifying the skin, and are very popular because of their unique aroma. Therefore, stone fruits are preferred in this application Cherries; among berries, mulberries are rich in nutrients, and traditional Chinese medicine also believes that mulberries have the effects of nourishing liver and kidney, nourishing yin and blood, and calming wind. Therefore in the present application berry fruit is preferably mulberry.

[0026] The preparation method of the present application selects fresh fruit for preparation. This ...

Embodiment 1

[0069] (1) The cleaned cherries were crushed with a crusher for 10 minutes, and 100 grams of cherry pulp was weighed and placed in a 250mL round-bottomed flask;

[0070] (2) After adding protease 0.02g, pectinase 0.05g, glucosidase 1.0g, cellulase 0.07g, the round bottom flask is placed in 40 ± 1C ° water bath, stirred and reacted for 6 hours; wherein, protease Enzyme activity is 5×10 4 U / g, pectinase activity is 50U / g, glucosidase activity is 100,000 U / ml, cellulase activity is 1.5×10 4 U / g;

[0071] (3) After cooling, filter and get the filtrate;

[0072] (4) Add 60g of 95% ethanol, and let it settle naturally for 12 hours at -5°C;

[0073] (5) Filtrate, take the filtrate, and concentrate the filtrate under reduced pressure at a pressure of -0.09±0.01MPa and a temperature of 40±2°C, so that the specific gravity of the concentrated solution reaches 1.000±0.005g / cm 3 , which is the enzymatic reaction type tobacco cherry extract A. Wherein, the yield of the tobacco cherry ...

Embodiment 2

[0075] (1) The cleaned cherries were crushed with a crusher for 10 minutes, and 100 grams of cherry pulp was weighed and placed in a 250mL round-bottomed flask;

[0076] (2) After adding 0.02g of protease, 0.1g of pectinase, 0.15g of glucosidase, and 0.07g of dextranase, the round bottom flask was placed in a water bath at 50±1C°, and stirred for 4 hours; wherein, protease The enzyme activity is 5×10 4 U / g, pectinase activity is 50U / g, glucosidase activity is 10 5 U / ml, the enzyme activity of dextranase is 200U / g;

[0077] (3) After cooling, filter and get the filtrate;

[0078] (4) Add 80g of 90% ethanol, and let it settle naturally for 24 hours at -5°C;

[0079] (5) Filtrate, take the filtrate, and concentrate the filtrate under reduced pressure at a pressure of -0.10±0.01MPa and a temperature of 45±2°C, so that the specific gravity of the concentrated solution reaches 1.000±0.005g / cm 3 , which is the enzymatic reaction type tobacco cherry extract B. Wherein, the yield ...

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Abstract

The invention relates to the field of tobacco additives, in particular to a preparation method and an application of a fruit flavor extract. The preparation method includes the steps: crushing fresh plant fruits to prepare into slurry; adding compound enzyme into the slurry to hydrolyze, and performing purification and concentration for hydrolysis products to obtain the fruit flavor extract. The compound enzyme comprises protease and glycoside hydrolase, and the weight ratio of the protease to the glycoside hydrolase is 1: (15-60). According to the preparation method, enzymolysis is performed for fresh fruits by the aid of specific biological enzyme, walls are effectively and rapidly broken, macromolecular substances are transformed, and impurities are removed. When the obtained fruit flavor extract is used for cigarettes, cigarette flavors can be richened, sweet feeling is increased, moisture retention of cigarette senses is achieved, comprehensive evaluation indexes are good, and the preparation method is simple in preparation process, wide in application range and applicable to large-scale popularization and application.

Description

technical field [0001] The present application relates to the field of tobacco additives, in particular, to a preparation method and application of fruit aroma extracts. Background technique [0002] Cigarette flavor enhancement and moisturizing are the key technologies to promote the sustainable and healthy development of Chinese-style cigarettes, and are of great significance for improving the quality of Chinese-style cigarettes and enhancing market competitiveness. Improving the aroma characteristics and comfort of cigarette products and highlighting the brand style have always been the direction of the cigarette manufacturing industry. In the reported research, most of the fruit extracts are better aroma raw materials for tobacco flavors and fragrances. Adding them to shredded cigarettes can increase sweetness and flavor, but it will cause irritation, residue and Unfavorable effects such as rough smoke. [0003] For this reason, propose this application especially. C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B3/12A24D3/14
Inventor 张燕陈永斌高伟吴德军刘鹏
Owner YUNNAN YUXI YUNXI ESSENCE & SPICERY
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