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Preparation method of pineapple extract for cigarettes

A technology of pineapple extract and pineapple, which is applied in the field of preparation of pineapple extract for tobacco, can solve the problems such as unreported pineapple extract for tobacco, and achieve the effects of facilitating industrial production transformation, enriching tobacco flavor, and easy production transformation

Inactive Publication Date: 2017-07-18
WUHAN HUANGHELOU FLAVOR & SPICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is widely used in the fields of sewage treatment, pharmaceutical engineering, chemical synthesis, etc., but it has not been reported in the preparation of pineapple extract for tobacco

Method used

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  • Preparation method of pineapple extract for cigarettes
  • Preparation method of pineapple extract for cigarettes
  • Preparation method of pineapple extract for cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Wash the pineapple, remove the skin, put it into a cold press for cold pressing, and take out the juice to obtain pineapple juice;

[0019] (2) Dissolve 0.2g of solid β-glucosidase in 1mL of citric acid buffer (0.1mol / L, pH4.5), add 18mL of sodium alginate solution with a mass concentration of 2%, stir well, and then add 26mL Calcium chloride solution with a mass concentration of 2%, embedded at 4°C for 1.5h, and washed with buffer solution to obtain sodium alginate-immobilized enzyme with a loading capacity of 15U / g;

[0020] (3) Take immobilized β-glucosidase to treat pineapple juice, the solid dosage of immobilized β-glucosidase is 13g / L, the pH value of enzyme treatment is 3~4, the enzyme treatment temperature is 36°C, and the enzyme treatment time is 2.5h. After completion, settle at 3°C ​​for 48 hours;

[0021] (4) Filter the extract after enzyme treatment with filter paper to remove large particles of impurities to obtain a clarified pineapple extract, and c...

Embodiment 2

[0024] (1) Wash the pineapple, remove the skin, put it into a cold press for cold pressing, and take out the juice to obtain pineapple juice;

[0025] (2) Dissolve 0.15g of solid β-glucosidase in 1mL of citric acid buffer (0.1mol / L, pH4.5), add 15mL of sodium alginate solution with a mass concentration of 2%, stir well, and then add 20mL The calcium chloride solution with a mass concentration of 2% was embedded at 4° C. for 2 hours, and then washed with a buffer solution to obtain immobilized β-glucosidase with a loading capacity of 10 U / g.

[0026] (3) Treat pineapple juice with immobilized β-glucosidase, the solid dosage of immobilized β-glucosidase is 16g / L, the pH value of enzyme treatment is 4~5, the temperature of enzyme treatment is 38°C, the treatment time of enzyme is 3h, and the treatment is completed Then settle at 4°C for 55 hours;

[0027] (4) Filter the extract after the enzyme treatment to remove large particles of impurities to obtain a clarified pineapple ext...

Embodiment 3

[0030] (1) Wash the pineapple, remove the skin, put it into a cold press for cold pressing, and take out the juice to obtain pineapple juice;

[0031] (2) Dissolve 0.3g of solid β-glucosidase in 1mL of citric acid buffer (0.1mol / L, pH4.5), add 20mL of sodium alginate solution with a mass concentration of 2%, stir well, and then add 30mL Calcium chloride solution with a mass concentration of 2%, embedded at 4°C for 3 hours, and washed with buffer solution to obtain immobilized β-glucosidase with a loading capacity of 20 U / g.

[0032] (3) Take immobilized β-glucosidase to treat pineapple juice, the solid dosage of immobilized β-glucosidase is 20 / L, the pH value of enzyme treatment is 5-6, the temperature of enzyme treatment is 40°C, the time of enzyme treatment is 5h, and the treatment is completed Then settle at 3°C ​​for 58 hours;

[0033] (4) Filter the extract after enzyme treatment to remove large particles of impurities to obtain a clarified pineapple extract, concentrate...

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Abstract

The invention provides a preparation method of a pineapple extract for cigarettes. The preparation method comprises steps as follows: (1) pineapples are put into a cold pressing expeller for cold pressing, juice is taken out and pineapple juice is obtained; (2) immobilized beta-glucosaccharase is prepared with sodium alginate as a carrier through embedding; (3) the pineapple juice is treated with immobilized beta-glucosaccharase; (4) an extracting solution obtained after enzyme treatment is filtered, the filtered pineapple extracting solution is concentrated under reduced pressure, concentrated liquor is collected, and the pineapple extract for the cigarettes is obtained. The prepared pineapple extract has unique aroma of pineapples as well as pleasantly sweet and fruity aroma note. The pineapple extract has the functions of enriching the aroma of the cigarettes and enhancing sweet and fruity aroma note after being added to the cigarettes.

Description

technical field [0001] The invention relates to the field of preparation of flavor and fragrance for tobacco, in particular to a preparation method of pineapple extract for tobacco. Background technique [0002] In tobacco products, the aroma and taste of tobacco are very important. Adding spices is a key link in the cigarette process, and it is also one of the effective means to improve the product style and improve the quality of cigarette aroma. It can provide consumers with some aroma and Cigarette products with satisfying taste. At present, most of the tobacco flavors added to tobacco in my country are prepared by traditional methods, that is, mixed with natural extract monomers and synthetic monomers. The aroma is monotonous, the improvement of tobacco is insufficient, and the effect of improving the smoking quality of cigarettes is not obvious. [0003] Pineapple (scientific name: Ananas comosus) is one of the famous tropical fruits. It is a plant of the Bromeliaceae...

Claims

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Application Information

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IPC IPC(8): A24B15/30A24B15/12
CPCA24B15/303A24B15/12
Inventor 庞登红王萍王珊尹团章张磊
Owner WUHAN HUANGHELOU FLAVOR & SPICES
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