Preparation method of cigarette essence base

Abstract

The invention provides a cigarette essence base which is prepared from the following substances in parts by weight: 3-5 parts of yellow rice wine Maillard reactant, 0.5-0.6 part of benzaldehyde, 0.06-0.1 part of 6-methyl-5-heptene-2-ketone, 0.6-0.7 part of hexanoic acid, 0.8-1.2 parts of glycerol, 10-13 parts of benzyl alcohol, 0.40-0.42 parts of 2-acetyl pyrrole, 0.13-0.17 part of red thyme oil,0.8-0.9 parts of maltol, 2.1-2.3 parts of D, L-menthol, 0.04-0.07 part of geranyl acetone, 0.3-0.4 part of linalyl acetate, 0.6-1.2 parts of beta-dihydrodamascenone, 0.8-1.2 parts of ethyl vanillin and 76-78 parts of propylene glycol in total 100 parts. The cigarette essence base prepared by the method is applied to cigarette charging, takes brewing fragrance, baking fragrance and sweet fragranceas main fragrances, and can achieve the effects of improving the fragrance texture and richness of cigarettes and improving the smoke state.

Description

technical field [0001] The invention belongs to the technical field of flavorings for tobacco, in particular to a method for preparing a flavoring base for tobacco. Background technique [0002] Yellow rice wine is one of the three ancient wines in the world. It is generally made from rice and millet. The alcohol content is usually 10%-20%. It contains 21 kinds of amino acids and has the reputation of "liquid bread" in China. According to the amount of sugar, rice wine can be divided into four types, namely, sweet type (greater than 100g / L), semi-sweet type (15-40g / L), semi-dry type (40-100g / L), dry type (less than 15g / L) / L). Amino acids in rice wine mainly come from the metabolism of raw materials and microorganisms. Amino acids endow rice wine with high nutritional value, and many flavors in rice wine come from amino acids, and mainly depend on the composition of free amino acids, such as alanine, glycine, and histidine have Sweetness; tyrosine, valine, leucine have ast...

AI Technical Summary

Problems solved by technology

However, since natural extracts contain a large amount of pectin, starch, and protein, the addition of reactants in cigarettes is likely to affect the taste and aftertaste, and the matching with tobacco aroma needs to be considered

At present, there is little research on the use of wine fermented products, especially tobacco flavors and fragrances that contain a large amount of free amino acids and sugars as Maillard reaction precursors

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