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Preparation method of spice with nut fragrance and hay fragrance, spice and application thereof

A nut aroma and spice technology, applied in essential oils/spice, application, preparation of tobacco, etc., can solve the problems of complex Maillard reaction product components, inability to generate characteristic aroma, inability to distinguish clearly, etc., and achieve easy industrial production. , low cost, soft and smooth smoke effect

Inactive Publication Date: 2021-01-15
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, most reports are mainly to carry out Maillard reaction with various peptides and proteins or amino acids and reducing sugars. Due to the diversity of Maillard reaction raw materials and the complexity of the reaction process itself, Maillard The composition of the reaction product is complex
Therefore, most of the fragrances of Maillard reaction products are mixed fragrances that cannot be clearly distinguished, and cannot produce obvious characteristic fragrances that can be distinguished from other fragrances. If you want to obtain obvious characteristic fragrances, some of them need to be added. , for example, spices need to be added for spice, nuts need to be added for nuts, etc.

Method used

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  • Preparation method of spice with nut fragrance and hay fragrance, spice and application thereof
  • Preparation method of spice with nut fragrance and hay fragrance, spice and application thereof
  • Preparation method of spice with nut fragrance and hay fragrance, spice and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of spices with nutty and hay fragrance is as follows:

[0030] Tobacco stems are first baked at 60° C. for 5 hours, and then crushed to obtain tobacco stem powder. Dissolve 5g of tobacco stem powder, 1g of serine and 1g of fructose in 10mL of 40% propylene glycol aqueous solution, adjust the pH to 10, mix well, and add 0.01wt% FeCl 3 (Based on the sum of the mass of serine and fructose), put it into a sealed reaction bottle, heat to 90°C for 5 hours in an oil bath, freeze-dry, and then add ethanol for extraction to obtain tobacco stem The Rad reaction product 1 is the fragrance. GC / MS analysis was carried out on the maillard reaction product 1 of tobacco stems. The volatile aroma in the reaction product was mainly 2,5-dimethyl-pyrazine, etc., which had obvious nutty and hay aroma. After analysis, the content of 2,5-dimethyl-pyrazine was about 34.12wt%.

Embodiment 2

[0032] A preparation method of spices with nutty and hay fragrance is as follows:

[0033] Tobacco stems are first baked at 60° C. for 5 hours, and then crushed to obtain tobacco stem powder. Dissolve 5g of tobacco stem powder, 1g of serine and 2g of fructose in 10mL of 40% volume concentration of propylene glycol aqueous solution, adjust the pH to 8, mix well, add 0.02wt% FeCl 3 (Based on the sum of the mass of serine and fructose), put it into a sealed reaction bottle, heat it to 120°C for 2 hours in an oil bath, freeze-dry, and then add ethanol for extraction to obtain tobacco stem The Rad reaction product 2 is the spice. GC / MS analysis was performed on the maillard reaction product 2 of tobacco stems. The volatile aroma in the reaction product was mainly 2,5-dimethyl-pyrazine, etc., which had obvious nutty and hay aroma. After analysis, the content of 2,5-dimethyl-pyrazine was about 34.35wt%.

Embodiment 3

[0035] A preparation method of spices with nutty and hay fragrance is as follows:

[0036] Tobacco stems are first baked at 60° C. for 5 hours, and then crushed to obtain tobacco stem powder. Dissolve 5g of tobacco stem powder, 1g of serine and 3g of fructose in 10mL of 40% volume concentration of propylene glycol aqueous solution, adjust the pH to 7, mix well, add 0.03wt% FeCl 3 (Based on the sum of the mass of serine and fructose), put it into a sealed reaction bottle, heat it to 100°C for 3 hours in an oil bath, freeze-dry, and then add ethanol for extraction to obtain tobacco stems The Rad reaction product 3 is the spice. GC / MS analysis was carried out on the maillard reaction product 3 of tobacco stems. The volatile aroma in the reaction product 3 was mainly 2,5-dimethyl-pyrazine, etc., which had obvious nutty and hay aroma. After analysis, the content of 2,5-dimethyl-pyrazine was about 34.62wt%.

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Abstract

The invention relates to a preparation method of cigarette flavors and fragrances, in particular to a preparation method of a spice with nut fragrance and hay fragrance, the spice and an application thereof. The preparation method of the spice comprises the following steps: uniformly mixing serine and fructose in the presence of a solvent containing tobacco stem powder, adding a FeCl3 catalyst at90-120 DEG C under the condition that the pH value is 6-10, carrying out a Maillard reaction in a closed system, reacting for 1-5 hours, freeze-drying, and extracting to obtain a tobacco stem Maillardreaction product, namely the spice. On the premise of not adding nuts and other substances with corresponding characteristic fragrance, the tobacco stems, serine and fructose are directly used as theraw materials, and the Maillard reaction is performed to generate the unexpected technical effects that the prepared tobacco stem Maillard reaction product has pleasant and obvious nut fragrance andhay fragrance, and has favorable harmony.

Description

technical field [0001] The present invention relates to the preparation method of cigarette essence and spice, especially relate to a kind of spice preparation method with nut flavor and hay flavor and this spice and its application. Background technique [0002] The Maillard reaction is a complex chemical reaction between amino compounds (proteins, amines, ammonia, and amino acids, etc.) and carbonyl compounds (reducing sugars, lipids, ketones, polyphenols, ascorbic acid, and steroids, etc.) without the participation of enzymes , also known as melanoid reaction or non-enzymatic browning reaction. It has a wide range of applications in many fields. Maillard reaction can produce a large number of flavor substances, which have been applied in the preparation of various flavors, spices and flavor enhancers. This reaction can be regarded as natural no matter from the reactant or the product, and the obtained essence is also recognized as "natural", "organic" and "green" by int...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B3/12C11B9/00
CPCA24B3/12C11B9/0003
Inventor 张翼鹏段焰青者为蒋举兴刘秀明杨乾栩李灿鹏宁国宝
Owner CHINA TOBACCO YUNNAN IND
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