Preparation method of wine aroma type Maillard spice and application of wine aroma type Maillard spice in cigarettes
A technology of Maillard reactants and spices, which is applied in the field of tobacco flavors, can solve the problem of single aroma, and achieve the effect of coordinated taste, cheap raw materials, and rich aroma layers
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0022] A preparation method of wine-scented Maillard spice, comprising the steps of:
[0023] Step 1. Take 100g of the rhizome of the sweet-scented plant Gentiana chinensis as the extraction substrate, wash and dry in the sun, slice into pieces, add 400g of purified water and 0.5g of non-starch polysaccharase to carry out enzymatic hydrolysis for 18 hours. (1) Keep it for use, add 800g of 95% ethanol solution to the enzymatic hydrolysis solution, alcohol precipitation overnight at 4°C, filter with suction, and concentrate the filtrate under reduced pressure to a relative density of 1.15g / cm 3 , to obtain the extract A;
[0024] Step 2: Add 400g of 55%vol Luzhou-flavor liquor to the filter residue (1), extract at 65°C for 24 hours, and filter with suction to obtain extract B, and store the filter residue (2) for later use;
[0025] Step 3: Add 400 g of 1,2-propanediol to the filter residue (2), extract at 65°C for 24 hours, and filter with suction to obtain extract C;
[0026...
Embodiment 2
[0029] A preparation method of wine-scented Maillard spice, comprising the steps of:
[0030] Step 1. Take 100g of the rhizome of the sweet-scented plant Gentiana chinensis as the extraction substrate, wash and dry it, slice it, add 500g of purified water, and 1.0g of non-starch polysaccharase for enzymolysis for 12 hours. (1) Keep it for use, add 1500g of 95% ethanol solution to the enzymolysis solution, alcohol precipitation overnight at 4°C, filter with suction, and concentrate the filtrate under reduced pressure to a relative density of 1.14g / cm 3 , to obtain the extract A;
[0031] Step 2: Add 50% vol Maotai-flavor liquor 500g to the filter residue (1), extract at 65°C for 24 hours, filter with suction to obtain extract B, and save the filter residue (2) for later use;
[0032] Step 3: Add 500 g of 1,2-propanediol to the filter residue (2), extract at 65°C for 24 hours, and filter with suction to obtain extract C;
[0033] Step 4: Mix 100g of extract A, 200g of extract ...
Embodiment 3
[0036] A preparation method of wine-scented Maillard spice, comprising the steps of:
[0037] Step 1. Take 100g of the rhizome of the sweet-scented plant Gentiana chinensis as the extraction substrate, wash and dry it, slice it, add 600g of purified water and 1.2g of non-starch polysaccharase to carry out enzymatic hydrolysis for 12 hours, after the enzymatic hydrolysis, suction filter, and filter the residue (1) Keep it for use, add 1200g of 95% ethanol solution to the enzymolysis solution, alcohol precipitation overnight at 4°C, filter with suction, and concentrate the filtrate under reduced pressure to a relative density of 1.16g / cm 3 , to obtain the extract A;
[0038] Step 2: Add 400g of 60%vol Fen-flavor liquor to the filter residue (1), extract at 65°C for 24 hours, and filter with suction to obtain extract B, and store the filter residue (2) for later use;
[0039] Step 3: Add 500 g of 1,2-propanediol to the filter residue (2), extract at 65°C for 24 hours, and filter w...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com