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Smallanthus sonchifolius essence, preparation method thereof and application of Smallanthus sonchifolius essence in cigarettes

A technology of potato essence and chrysanthemum potato is applied in the directions of preparing tobacco, application, essential oil/spice, etc., to achieve the effects of simple process, easy control and simple operation.

Inactive Publication Date: 2018-06-22
CHINA TOBACCO HENAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, up to now, there has been no report on the theoretical research and industrial practice of using chrysanthemum yam as the raw material of Maillard reaction to prepare tobacco flavor. Therefore, the development of a chrysanthemum yam flavor has great theoretical and practical significance for cigarette flavoring work.

Method used

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  • Smallanthus sonchifolius essence, preparation method thereof and application of Smallanthus sonchifolius essence in cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of chrysanthemum sweet potato essence, it comprises the following steps:

[0026] (1) Crushing and beating: Select mature chrysanthemum yams with high sugar content and high juice yield, cut the chrysanthemum yam pulp into slices with a thickness of 5~6mm with a knife, and beat the chrysanthemum yam slices with a high-speed tissue masher for 2 minutes at a speed of 11000 rpm, get chrysanthemum potato pulp;

[0027] (2) Filtration under reduced pressure: filter the obtained chrysanthemum potato pulp with a Buchner funnel under reduced pressure, and collect the filtrate;

[0028] (3) Concentration under reduced pressure: Concentrate the filtrate under reduced pressure at 45°C and 55KPa to obtain the concentrated juice of Chrysanthemum yam, the dry matter content of which is 30%;

[0029] (4) Maillard reaction: In a 1000ml three-neck flask equipped with a reflux tube and a stirrer, add 30g of chrysanthemum yam concentrate, 10g of maltose, 10g of proli...

Embodiment 2

[0041] A preparation method of chrysanthemum sweet potato essence, it comprises the following steps:

[0042] (1) Crushing and beating: Select mature chrysanthemum yams with high sugar content and high juice yield, cut the chrysanthemum yam pulp into slices with a thickness of 5~6mm with a knife, and beat the chrysanthemum yam slices with a high-speed tissue masher for 15 minutes at a high speed. 12000 rpm, get chrysanthemum potato pulp;

[0043] (2) Filtration under reduced pressure: filter the obtained chrysanthemum potato pulp with a Buchner funnel under reduced pressure, and collect the filtrate;

[0044] (3) Concentration under reduced pressure: Concentrate the filtrate under reduced pressure at 60°C and 65KPa to obtain the concentrated juice of Chrysanthemum yam, the dry matter content of which is 25%;

[0045] (4) Maillard reaction: add 40g of chrysanthemum potato concentrated juice, 10g of honey, 10g of glycine and 400g of propylene glycol in sequence in a 1000ml thre...

Embodiment 3

[0054] A preparation method of chrysanthemum sweet potato essence, it comprises the following steps:

[0055] (1) Crushing and beating: Select mature chrysanthemum yams with high sugar content and high juice yield, cut the chrysanthemum yam pulp into slices with a thickness of 5~6mm with a knife, and beat the chrysanthemum yam slices with a high-speed tissue masher for 20 minutes. 10000 rpm, get chrysanthemum potato pulp;

[0056] (2) Filtration under reduced pressure: filter the obtained chrysanthemum potato pulp with a Buchner funnel under reduced pressure, and collect the filtrate;

[0057] (3) Concentration under reduced pressure: Concentrate the filtrate under reduced pressure at 40°C and 70KPa to obtain the concentrated juice of Chrysanthemum yam, the dry matter content of which is 35%;

[0058] (4) Maillard reaction: Add 30g of chrysanthemum yam concentrate, 10g of malt extract, 5g of alanine and 350g of propylene glycol in a 1000ml three-necked flask equipped with a r...

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Abstract

The invention discloses a preparation method of Smallanthus sonchifolius essence. The preparation method comprises the steps of: performing crushing and mashing on Smallanthus sonchifolius, performingfiltration and concentration under reduced pressure, adding a sugar source and an amine source into concentrated liquor, performing a reaction at 100-180 DEG C for 1-5 hours, then adding 3-10 volumetimes of an organic solvent, and performing heating reflux extraction at 45-80 DEG C for 1-4 hours; and performing primary molecular distillation and secondary molecular distillation on the extractedliquor under certain conditions so as to obtain a distilled light phase which is the Smallanthus sonchifolius essence. The preparation method has the advantages of a simple preparation process and lowcost, and after the obtained Smallanthus sonchifolius essence is evenly sprayed onto pipe tobacco through a cigarette flavoring process, flavor of baked sweet or coked sweet of the cigarettes can behighlighted, so that the smoking quality and sensory comfort of the cigarettes are improved; therefore, the preparation method is worthy of promotion for application throughout the industry.

Description

technical field [0001] The invention belongs to the technical field of preparation and application of natural spices, and in particular relates to a chrysanthemum yam essence, its preparation method and its application in cigarettes. Background technique [0002] With the rapid development of my country's economy, consumers have higher and higher requirements for the inherent quality of cigarettes. However, compared with well-known foreign brands, domestic cigarette products have certain gaps in smoking quality and sensory comfort, such as weak aroma, strong dryness, insufficient sweetness, and poor comfort. Therefore, it is an inevitable trend in the development of domestic cigarettes to increase the aroma of cigarettes, reduce dryness, and improve comfort. [0003] Chrysanthemum yam (Smallanthus sonchifolius), also known as snow lotus potato or yacon fruit, is a perennial herb of the Compositae family, native to the Andes Mountains in South America. Jujube contains a lar...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12
CPCC11B9/0003A24B3/12
Inventor 杨金初张景玲王宏伟于建春顾亮李红涛李小鹏胡少东张展董艳娟
Owner CHINA TOBACCO HENAN IND
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