Roasted coffee aroma substance and its preparation method and application

A coffee and substance technology, applied in the field of tobacco flavors and fragrances, can solve the problems of insufficient moisturizing properties of materials

Active Publication Date: 2021-09-14
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many ways to flavor cigarettes. Although the sensory quality has been improved to a certain extent, there are still deficiencies in the moisture retention of the material after flavoring. How to use coffee to improve the sensory quality while ensuring the material retention Moisture is a problem worthy of study

Method used

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  • Roasted coffee aroma substance and its preparation method and application
  • Roasted coffee aroma substance and its preparation method and application
  • Roasted coffee aroma substance and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the roasted coffee aroma substance of the present embodiment is carried out as follows:

[0022] Add 15 parts of Vietnamese medium coffee, 2 parts of Greek large coffee, 5 parts of Brazilian coffee, 100 parts of ethylene glycol and 0.03 part of dextrin polysaccharide iron complex into a round bottom flask, stir, connect the mouth of the flask with a condenser tube, and then put Heated to 160°C in an oil bath, condensed and refluxed for 3h.

[0023] Add 200 parts of petroleum ether to the above reaction product, ultrasonically extract for 60 minutes, then shake and extract for 60 minutes, then carry out centrifugation for 15 minutes, take the upper layer liquid and filter it with an organic filter membrane, carry out vacuum distillation, remove the solvent, and obtain roasted coffee Aroma.

[0024] Dissolve 0.5 parts of the above-mentioned roasted coffee aroma substance in alcohol to form a solution with a mass percentage of 0.5%, add 0.5 parts...

Embodiment 2

[0032] The preparation method of the roasted coffee aroma substance of the present embodiment is carried out as follows:

[0033] Mix 30 parts of Hainan medium coffee and Vietnamese medium coffee, 1 part of Greek coffee and 2 parts of Taiwan coffee, 25 parts of Jamaican coffee and Yunnan coffee, 250 parts of ethylene glycol and propylene glycol, and iron dextran Put 1 portion of the compound into a round-bottomed flask, stir, connect the mouth of the flask with a condenser, put it into an oil bath, heat it to 250°C, and condense and reflux for 0.5h.

[0034] Add 2000 parts of n-hexane and chloroform to the above reaction product, wherein, n-hexane and chloroform are mixed at a volume ratio of 1:1, ultrasonically extracted for 10 minutes, then shaken and extracted for 10 minutes, centrifuged for 5 minutes, and the upper liquid is filtered with an organic filter membrane Afterwards, vacuum distillation is carried out to remove the solvent to obtain roasted coffee aroma substance...

Embodiment 3

[0043] The preparation method of the roasted coffee aroma substance of the present embodiment is carried out as follows:

[0044] Add 30 parts of Indian medium-sized coffee and Hainan medium-sized coffee, 2 parts of Chinese Taiwan large-grained coffee, 18 parts of Yunnan small-sized coffee, 200 parts of glycerin, and 0.1 part of iron dextran compound into a round bottom flask, stir, and connect the flask mouth The condenser tube was refluxed, then put into an oil bath and heated to 200°C, and reacted for 1 hour.

[0045] Add 1000 parts of ethyl acetate to the above reaction product, ultrasonically extract for 30 minutes, then shake and extract for 30 minutes, then centrifuge for 4 minutes, take the upper liquid and filter it with an organic filter membrane, then carry out vacuum distillation to remove the solvent, and obtain the desired product. coffee roasting aroma substances.

[0046] Dissolve 0.7 parts by weight of the roasted coffee aroma substance above in alcohol to form...

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Abstract

The invention relates to a preparation method and application of a coffee roasting aroma substance. The method comprises: weighing 1-5 parts of large-grain coffee, 10-60 parts of medium-grain coffee and 5-50 parts of small-grain coffee by weight, adding 100-50 parts of coffee 500 parts of polyol and 0.01-1 part of polysaccharide-iron complex are stirred evenly, wherein the polysaccharide-iron complex is dextrin polysaccharide-iron complex or dextran-iron complex; condensate and reflux for 0.5-3h in an oil bath at 150-250°C, Add 200-2000 parts by weight of solvent for ultrasonic extraction for 10-60 min, shake extraction for 10-60 min, and then centrifuge for 4-15 min; take the upper layer liquid and filter it with an organic filter membrane, then perform vacuum distillation to remove the solvent to obtain roasted coffee Fragrance substances. In the present invention, through the refined preparation and processing of raw materials, in the separation process, the characteristic components that can increase a certain aroma and taste of smoke or improve the comfort of smoking (reduce irritation, etc.) are targeted to extract to obtain pure aroma substances, It can remove smoke irritating or miscellaneous substances such as macromolecular substances, and obtain pure baking aroma substances.

Description

technical field [0001] The invention relates to a method for preparing a roasted aroma substance, in particular to a method for preparing a roasted coffee aroma substance, and also relates to the roasted coffee aroma substance obtained by the preparation method and its application, belonging to the field of flavors and fragrances for tobacco. Background technique [0002] Roasted aroma is a kind of aroma in roasted aroma, which is an important part of cigarette aroma. In recent years, there have been researches on the use of enzyme technology, microbial fermentation technology, Maillard reaction, etc. to enhance the aroma and produce aroma of traditional jujube extracts, which enriches the aroma of jujube extracts to a certain extent and increases the concentration of aroma components. content. Common cigarette additives such as malt extract are used to increase the roasted aroma of smoke. However, the roasted fragrance of the above-mentioned products obtained is not outst...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00A24B15/28
CPCA24B15/28C11B9/0003
Inventor 蒋次清张承明王晋许永陈建华张涛缪恩铭向明耿永勤李雪梅王小龙
Owner CHINA TOBACCO YUNNAN IND
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