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Beer aroma type breakable bead essence and preparation method thereof and breakable bead

A technology for bead essence and beer, which is applied to beer-flavored beer-flavored bead flavor and its application in cigarettes, can solve the problems of poor coordination of smoke, lack of targeted design of flavor and fragrance, etc.

Pending Publication Date: 2020-02-21
JIANGJUN TOBACCO GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The essence and fragrance in the existing popping beads lack targeted design, and the coordination with the smoke is poor

Method used

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  • Beer aroma type breakable bead essence and preparation method thereof and breakable bead

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Beer-flavored pop-bead flavor, consisting of the following components by weight: 1 part of ethyl butyrate, 3 parts of beer fragrance base, 10 parts of phenylethyl alcohol, 80 parts of caprylic glyceride, 1.8 parts of acetic acid, 0.13 parts of ethyl lactate 3.8 parts of ethyl acetate, 1 part of furfuryl alcohol, 2 parts of dimethyl sulfide, 0.1 part of isobutanol, 0.11 parts of propionic acid;

[0023] Wherein, the beer aroma base is composed of the following components by weight: 0.8 parts of ethyl octanoate, 0.6 parts of phenylethyl acetate, 0.14 parts of n-butanol, 2.3 parts of ethyl maltol, 0.8 parts of methyl acetyl alcohol Parts, 0.5 parts of furfural, 91 parts of glyceryl caprylate.

[0024] Its preparation method comprises the following steps:

[0025] 1. Weighing raw materials; 2. Mixing: 3. Stirring; 4. Standing and maturing at room temperature (20-30°C) for 15 days, then it can be prepared.

Embodiment 2

[0027] Beer-flavored pop-bead flavor, consisting of the following components by weight: 2 parts of ethyl butyrate, 4 parts of beer fragrance base, 4 parts of phenylethyl alcohol, 81 parts of caprylic glyceride, 0.3 part of acetic acid, 0.15 parts of ethyl lactate 2.8 parts of ethyl acetate, 0.55 parts of furfuryl alcohol, 2 parts of dimethyl sulfide, 0.2 parts of isobutanol, and 0.13 parts of propionic acid;

[0028] Wherein, the beer aroma base is composed of the following components in parts by weight: 0.5 parts of ethyl octanoate, 0.6 parts of phenylethyl acetate, 0.14 parts of n-butanol, 2.3 parts of ethyl maltol, 0.8 parts of methyl acetyl alcohol Parts, 0.7 parts of furfural, 92 parts of caprylic acid glyceride.

[0029] Its preparation method comprises the following steps:

[0030] 1. Weighing raw materials; 2. Mixing: 3. Stirring; 4. Standing and maturing at room temperature (20-30°C) for 16 days, then it can be prepared.

Embodiment 3

[0032] Beer-flavored pop-bead flavor, consisting of the following components in parts by weight: 1.3 parts of ethyl butyrate, 2 parts of beer fragrance base, 8 parts of phenylethyl alcohol, 81 parts of caprylic glyceride, 1.8 parts of acetic acid, 0.18 parts of ethyl lactate 2.0 parts of ethyl acetate, 0.05 parts of furfuryl alcohol, 1 part of dimethyl sulfide, 0.3 parts of isobutanol, and 0.11 parts of propionic acid;

[0033] Wherein, the beer aroma base is composed of the following components by weight: 0.4 parts of ethyl octanoate, 0.6 parts of phenylethyl acetate, 0.1 parts of n-butanol, 1.0 parts of ethyl maltol, 0.5 parts of methyl acetyl alcohol parts, 0.9 parts of furfural, and 90 parts of glyceryl caprylate.

[0034] Its preparation method comprises the following steps:

[0035] 1. Weighing raw materials; 2. Mixing: 3. Stirring; 4. Standing and maturing at room temperature (20-30°C) for 16 days, then it can be prepared.

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Abstract

The invention discloses a beer aroma type breakable bead essence and a preparation method thereof and a breakable bead. The essence is prepared from the components in parts by weight of 0.1-2 parts ofethyl butyrate, 1-4 parts of beer essence, 4-12 parts of phenethyl alcohol, 80-84 parts of caprylic capric glyceride, 0.3-1.8 parts of acetic acid, 0.13-0.18 parts of ethyl lactate, 2.0-3.8 parts ofethyl acetate, 0.05-1 parts of furfuryl alcohol, 1-3 parts of dimethyl sulfide, 0.1-0.3 parts of isobutanol, and 0.11-0.15 parts of propionic acid, wherein the beer essence is prepared from the following components in parts by weight of 0.4 to 0.8 part of ethyl octanoate, 0.2 to 0.6 parts of phenylethyl acetate, 0.1 to 0.14 part of n-butanol, 1.0 to 2.3 parts of ethyl maltol, 0.5 to 0.8 part of methyl acetyl alcohol, 0.5 to 0.9 part of furfural and 90 to 94 parts of caprylic capric glyceride. The breakable bead prepared by the essence can endow the cigarette with the flavor of beer, so that the breakable bead has wine aroma and light fermentation acid, the drying feeling of the smoke gas can be remarkably reduced while the aroma of the cigarette is improved and enriched, and the coordination of the aroma and the smoke gas is improved.

Description

technical field [0001] The invention relates to the technical field of cigarette filter rod production, in particular to an essence for beer-flavored popping pearls and its application in cigarettes. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] In cigarette production technology, in order to keep the tar content of cigarette products low, my country's tobacco industry will try to reduce the tar content of cigarette products, but cigarette products with lower tar content will produce less pleasant aroma substances when burned , seriously reduces the mouthfeel of cigarettes, and the aroma produced by different grades of tobacco leaves is also different. Therefore, in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24D3/02A24D3/06C11B9/00
CPCA24D3/0216A24D3/061C11B9/0015
Inventor 马冬梅许勇姜波韩宜廷马晓龙李玉辉于浩
Owner JIANGJUN TOBACCO GROUP CO LTD
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