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Preparation method of compound fruit extract

A technology for extracts and fruits, which is applied in the field of preparation of compound fruit extracts, which can solve problems such as insufficient aftertaste, insufficient tobacco flavor of cigarettes, and high irritation, and achieve improved cigarette smoking, rich and delicate aroma of extracts, and aroma of extracts More effect

Active Publication Date: 2018-04-06
CHINA TOBACCO JIANGXI IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing fruit extracts have a single direction and way of improving the smoke, or the aroma is strong and strong, and the irritation to the smoke is improved well, but the original tobacco flavor of the cigarette is insufficient, the coordination is poor, and the aftertaste is insufficient, so it is difficult to achieve the effect of smoking tobacco. Or the aroma and smoke are well coordinated, but the aroma is too mild, the aroma quality is insufficient, there are more miscellaneous gases, and the irritation is large

Method used

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  • Preparation method of compound fruit extract

Examples

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Effect test

Embodiment 1

[0024] A preparation method of compound fruit extract, the preparation steps comprising:

[0025] (1) Fresh mulberry and indigo fruit are chopped and mixed according to the mass ratio of 1:1. The mixture is soaked in a gallic acid aqueous solution with a solute concentration of 10g / L and heated and boiled for pretreatment. The added weight of the gallic acid aqueous solution is mulberry and indigo. 5 times of the total weight of the chopped fruit mixture, the boiling time is 5min, and the solid-liquid separation after pretreatment is used to obtain the treated liquid and solid phase filtrate;

[0026] (2) Soak the solid-phase filtrate in a compound enzyme extract of cellulase and pectinase and extract in a constant temperature water bath at 45 to 50°C for 2 hours, wherein the mass ratio of each component in the compound enzyme extract is cellulase: pectinase Glue enzyme: sterile water=7:7:1000, the material / liquid mass ratio of solid-phase filtrate and complex enzyme extract i...

Embodiment 2

[0031] A preparation method of compound fruit extract, the preparation steps comprising:

[0032] (1) Fresh mulberry and indigo fruit are chopped and mixed in a mass ratio of 1:3, the mixture is soaked in a gallic acid aqueous solution with a solute concentration of 20g / L, heated and boiled for pretreatment, and the added weight of the gallic acid aqueous solution is mulberry and indigo. 5 times of the total weight of the chopped fruit mixture, the boiling time is 5min, and the solid-liquid separation after pretreatment is used to obtain the treated liquid and solid phase filtrate;

[0033] (2) Soak the solid-phase filtrate in a compound enzyme extract of cellulase and pectinase and extract in a constant temperature water bath at 45 to 50°C for 2 hours, wherein the mass ratio of each component in the compound enzyme extract is cellulase: pectinase Glue enzyme: sterile water=7:7:1000, the material / liquid mass ratio of solid-phase filtrate and complex enzyme extract is 1:3, filt...

Embodiment 3

[0038] A preparation method of compound fruit extract, the preparation steps comprising:

[0039] (1) Fresh mulberry and indigo fruit are chopped and mixed in a mass ratio of 1:4, the mixture is soaked in a gallic acid aqueous solution with a solute concentration of 40g / L, heated and boiled for pretreatment, and the added weight of the gallic acid aqueous solution is mulberry and indigo. 5 times the total weight of the chopped fruit mixture, the boiling time is 10min, and the solid-liquid separation after pretreatment is used to obtain the treated liquid and solid phase filtrate;

[0040] (2) Soak the solid-phase filtrate in a compound enzyme extract of cellulase and pectinase and extract in a constant temperature water bath at 45-50°C for 2.5 hours, wherein the mass ratio of each component in the compound enzyme extract to cellulase: Pectinase: sterile water = 8:10:1000, the material / liquid mass ratio of the solid-phase filtrate and the compound enzyme extract is 1:4, filter ...

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PUM

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Abstract

The invention discloses a preparation method of compound fruit extract. The preparation method comprises the following steps: (1) chopping fresh mulberry fruits and fructus lonicerae edulis and heating, boiling and pre-treating the chopped mulberry fruits and fructus lonicerae edulis in a gallic acid water solution; after carrying out pre-treatment, carrying out solid-liquid separation to obtain atreated solution and a solid-phase filtered material; (2) extracting the solid-phase filtered material by utilizing a complex enzyme; (3) mixing filtrate subjected to enzyme inactivation with the treated solution; decompressing and concentrating and adding hydrogen peroxide into a concentrated solution; filtering to remove sediment; after heating, cooling to room temperature, so as to obtain a mulberry fruit and fructus lonicerae edulis compound extracting solution; (4) chopping fresh Nanking cherries and carrying out ultrasonic countercurrent extraction in an ethanol solution containing gamma-nonanolactone; decompressing and concentrating an extracting solution to obtain a Nanking cherry extracting solution; (5) uniformly mixing the mulberry fruit and fructus lonicerae edulis compound extracting solution and the Nanking cherry extracting solution to obtain the compound fruit extract. According to the preparation method of the compound fruit extract, after the Nanking cherry extracting solution is mixed with the mulberry fruit / fructus lonicerae edulis compound extracting solution, offensive odor and irritation of flue gas can be remarkably coordinated; the obtained extract has richer and smoother aroma and the smoking flavor of cigarettes is improved.

Description

technical field [0001] The invention belongs to the technical field of tobacco spices, in particular to a preparation method of compound fruit extract. Background technique [0002] Mulberry (Latin name: Fructus Mori) is the fruit of the perennial woody plant mulberry of the family Moraceae, oval, 1 to 3 cm long, and the surface is not smooth. It is green when immature, gradually grows into white or red, and becomes purple red or purple black when mature, with a sweet and sour taste. "New Compendium of Materia Medica" has a record that "the purple one is the first, the red one is the second, and the green one is not available". Mulberry contains a variety of functional ingredients, such as rutin, anthocyanins, and resveratrol, which have good anti-cancer, anti-aging, anti-ulcer, and anti-virus effects. The indigo fruit is oval, blue-purple berry like agate stone, sweet and sour taste. Berries contain 7 kinds of amino acids and vitamin C. They can be eaten raw and provide ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
CPCA24B3/12C11B9/00
Inventor 罗娟敏徐达苏加坤戴水平
Owner CHINA TOBACCO JIANGXI IND CO LTD
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