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Preparation method of improved cigarette feint spice and application thereof in cigarette

An improved, wine-tailed technology that can be used in applications, essential oils/spices, tobacco, etc., and can solve problems such as rough craftsmanship

Active Publication Date: 2018-09-07
CHINA TOBACCO JIANGXI IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method adopts the "one-pot cooking" method, and the process is relatively rough, and the coordination of spices obtained by directly compounding Zimbabwe tobacco extract needs to be further strengthened

Method used

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  • Preparation method of improved cigarette feint spice and application thereof in cigarette

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of an improved wine tail flavor for tobacco, comprising the steps of:

[0022] Step 1. Take 6g of licorice, 3g of figs and 3g of dried kumquat, which are natural herbal raw materials, wash and slice, add 120g of wine tail to soak, add 0.06g of mixed enzyme solution, stir well, and enzyme at 45~50℃ and pH natural conditions solution for 6 hours to obtain the wine tail extract;

[0023] The tail is a by-product obtained after distilling the liquor in the production process of sorghum liquor, and its alcohol content is 1% vol. : 5:5 mixed, wherein the red yeast rice esterase is food grade, the enzyme activity is 150u / g, the compound plant hydrolase is food grade, the enzyme activity is 10000u / g, the amylase is food grade, the enzyme activity is 10000u / g;

[0024] Step 2. Mix 100 g of wine tail extract, 20 g of glucose, 8 g of proline, and 2 g of aspartic acid in a reaction kettle, add a small amount of ammonia water to adjust the pH to 7, heat and ref...

Embodiment 2

[0027] A preparation method of an improved wine tail flavor for tobacco, comprising the steps of:

[0028] Step 1. Take 9g of licorice, 3g of figs and 3g of dried kumquat, which are natural herbal raw materials, wash and slice them, add 150g of wine tail to soak, add 0.03g of mixed enzyme solution, stir well, and enzyme under natural conditions of 45-50°C and pH solution for 7 hours to obtain the wine tail extract;

[0029] The tail is a by-product obtained after distilling the liquor in the production process of sorghum liquor, and its alcohol content is 10% vol. : 5:5 mixed, wherein the red yeast rice esterase is food grade, the enzyme activity is 200u / g, the compound plant hydrolytic enzyme is food grade, the enzyme activity is 10000u / g, the amylase is food grade, the enzyme activity is 20000u / g;

[0030] Step 2: Mix 100 g of wine tail extract, 20 g of fructose, 8 g of proline, and 2 g of lysine in a reaction kettle, add a small amount of ammonia water to adjust the pH to ...

Embodiment 3

[0033] A preparation method of an improved wine tail flavor for tobacco, comprising the steps of:

[0034] Step 1. Take 9g of licorice, 3g of figs and 3g of dried kumquat, which are natural herbal raw materials, wash and slice them, add 150g of wine tail to soak, add 0.03g of mixed enzyme solution, stir well, and enzyme under natural conditions of 45-50°C and pH solution for 8 hours to obtain the wine tail extract;

[0035] The tail is a by-product obtained after distilling the liquor in the production process of sorghum liquor, and its alcohol content is 10% vol. : 5:5 mixed, wherein the red yeast rice esterase is food grade, the enzyme activity is 150u / g, the compound plant hydrolase is food grade, the enzyme activity is 10000u / g, the amylase is food grade, the enzyme activity is 20000u / g;

[0036] Step 2. Mix 100 g of wine tail extract, 20 g of glucose, 8 g of proline, and 2 g of lysine in a reaction kettle, add a small amount of ammonia water to adjust the pH to 7.5, heat...

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Abstract

The invention discloses a preparation method of an improved cigarette feint spice. The preparation method comprises the following steps of selecting natural herb raw materials of liquorice root, fig receptacle and dried cumquat, cleaning, slicing, adding feint with mass equal to 5 to 10 times of the mass of the natural herb raw materials to soak, and adding a mixed enzyme solution with mass equalto 0.1 to 0.5% of the mass of natural herb raw materials, so as to obtain a feint extract; mixing the feint extract, reducing sugar and amino acid according to a mass ratio of (10 to 15):(2 to 4):(1 to 2), placing into a reaction kettle, adding a small amount of ammonia water to adjust the pH (potential of hydrogen) value to 7 to 9, heating at the temperature of 95 DEG C, and refluxing for 2 to 6h, so as to obtain a feint reaction matter; performing ternary molecule distillation on the feint reaction matter, so as to obtain four molecule distillation components; mixing the secondary light component and the ternary light component according to a ratio of 1:(1 to 5), so as to obtain the feint spice. The invention also discloses the application of the feint spice in cigarette. The preparationmethod has the advantage that the preparation defect of 'one-pot boiling' of the spice in the traditional Maillard reaction is overcome, so that the cigarette is sweeter and moister.

Description

technical field [0001] The invention relates to the technical field of tobacco flavors, in particular to a preparation method of an improved tobacco wine tail flavor and its application in cigarettes. Background technique [0002] Molecular distillation is a special liquid-liquid separation technology. It is different from traditional distillation which relies on the separation principle of boiling point difference, but relies on the difference in the mean free path of molecular motion of different substances to achieve separation. This technology provides the best separation method for the separation of high-boiling point, heat-sensitive and easily oxidized materials, and can effectively remove substances in liquids such as organic solvents, odors, etc., which is very important for the solvent extraction of liquids after solvent extraction Very effective method. [0003] In the brewing industry, liquor tail is a by-product of the liquor production process. During the dist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B15/30A24B15/24
CPCA24B15/241A24B15/307C11B9/02C11B9/027
Inventor 徐达苏加坤蔡继宝郭磊罗娟敏邵灯寅朱春晖张晓旭
Owner CHINA TOBACCO JIANGXI IND CO LTD
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