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Preparation method and application of red date essence for cigarettes

A technology for jujube flavor and tobacco, which is applied in the field of tobacco flavor, and can solve the problems of affecting the sensory quality of cigarettes, increasing oral irritation and miscellaneous gas, and affecting product clarity.

Pending Publication Date: 2021-12-07
CHINA TOBACCO SHANDONG IND
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The embodiment of the present invention provides a preparation method and application of jujube essence for tobacco, and the preparation of jujube essence is carried out by adopting high-temperature baking, compound enzyme enzymatic hydrolysis, special solvent reflux extraction, flocculant removal of impurities, and decompression segmental separation. The method solves the problem that there will be some protein, pectin, starch, polysaccharide macromolecules and other substances remaining in the products existing in the preparation of jujube essence, which will not only affect the clarity of the product, but also some components will affect the sensory quality of cigarettes, increase oral irritation and Miscellaneous gas, high cost, unsuitable for industrial production

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  • Preparation method and application of red date essence for cigarettes

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preparation example Construction

[0033] Such as figure 1 Shown, a kind of red jujube essence preparation method for tobacco comprises the following steps:

[0034] S1, the sorghum tail wine extract, the sorghum tail wine is subjected to secondary separation by vacuum distillation, the alcohol content of the sorghum tail wine is 15%-25% vol, and the sorghum tail wine extract is obtained;

[0035] Wherein, the step S1 includes:

[0036] S11, primary separation, distillation temperature is 50-55°C, distillation pressure is 250-300mbar;

[0037] S12, secondary separation, distillation temperature 55-60°C, distillation pressure 120-180mbar;

[0038] S13, obtaining the sorghum tail wine extract, after the step S12 is completed, the obtained fraction is the sorghum tail wine extract;

[0039] S2, jujube pretreatment, removing impurities from the dried jujube, evenly spraying 0.5-1.5% moisturizer with a mass ratio of 0.5-2, and baking at 90°C-105°C for 15-30min;

[0040] S3, enzymatic hydrolysis process, adding t...

Embodiment 1

[0050] Take by weighing 60kg sorghum tail wine (alcohol content 20%), put into 100L rotary evaporator, separate under reduced pressure, the primary separation product is 15kg, wherein distillation temperature 50 ℃, distillation pressure is 250mbar; Secondary separation product (sorghum tail wine extract) was 31.2 kg, wherein the distillation temperature was 55° C. and the distillation pressure was 120 mbar. Weigh 2 kg of dried red dates after removing impurities, evenly spray 20 g of humectant (triethylene glycol / propylene glycol = 1), bake at 95°C for 30 minutes, add 18 kg of sorghum tail wine extract, soak at room temperature for 2 hours, and then make a slurry. Put the jujube slurry into a 30L extraction tank, add compound enzymes (2g pectinase, 2g papain, 6g cellulase) for enzymatic hydrolysis at 55°C for 4 hours, add sorghum tail wine extract to 24kg, and extract at 85°C for 2 hours , after the extraction is completed, release the extract and filter it, put the filtrate i...

Embodiment 2

[0055] Weigh 80kg sorghum tail wine (alcohol content 20%), put it into a 100L rotary evaporator, separate under reduced pressure, 20kg of the primary product, wherein the distillation temperature is 50°C, and the distillation pressure is 250mbar; the secondary product (sorghum tail wine extract) 41.2kg, where the distillation temperature is 55°C and the distillation pressure is 120mbar. Weigh 2 kg of dried red dates after removing impurities, evenly spray 10 g of humectant (triethylene glycol / propylene glycol = 1), bake at 105°C for 15 minutes, add 12 kg of sorghum tail wine extract, soak at room temperature for 4 hours, and then make a pulp. Put the jujube slurry into a 30L extraction tank, add compound enzymes (1.2g pectinase, 4g papain, 6g cellulase) for enzymatic hydrolysis at 45°C for 2 hours, add sorghum tail wine extract to 20kg, and extract at 85°C 1h, the ratio of solid to liquid is 1:10, after the extraction is completed, release the extract to filter, put the filtra...

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Abstract

The invention provides a preparation method and application of red date essence for cigarettes, and relates to the technical field of essence for cigarettes. The preparation method comprises the following steps: preparing sorghum tail wine extract, pretreating red dates, carrying out an enzymolysis process, carrying out a hot reflux extraction process, carrying out a flocculation process, carrying out reduced-pressure segmented separation, preparing the red date essence for cigarettes, and the like. According to the preparation method of the red date essence for cigarettes, by screening aroma components in the sorghum tail wine, introduction of organic acid fusel substances is reduced, enzymolysis and hot reflux extraction are conducted by taking the sorghum tail wine extract as a medium, cell walls can be destroyed under the enzymolysis action of compound enzyme, the dissolution rate of effective components can be increased, meanwhile, conversion of substances such as starch and protein is promoted, the content of reducing sugar and the like in the product is increased, and the problems that the product clarity is influenced, the cigarette sensory quality is influenced, the oral irritation and offensive odor are increased, the cost is high and the red date essence is not suitable for industrial production because a part of substances such as protein, pectin, starch, polysaccharide macromolecules and the like are remained in a product prepared from the current red date essence are solved.

Description

technical field [0001] The invention relates to the technical field of essence for tobacco, in particular to a preparation method and application of jujube essence for tobacco. Background technique [0002] Jujube is a plant of the genus Jujube in the family Rhamnaceae. It is rich in protein, sugar, vitamins, minerals, saponins, alkaloids and flavonoids. It has extremely high edible and medicinal value. my country is the largest producer of jujube in the world. country. Jujube is widely used in the food industry, for the production of jujube juice, jujube fruit wine, health tea, dairy desserts, etc. It is also widely used in the tobacco industry, jujube essence (jujube extract, jujube tincture, jujube extract, Oil, compound jujube essence, etc.) are used in cigarettes to harmonize with the aroma of cigarettes, and have the functions of increasing roasted sweetness, improving taste and improving sensory comfort. Most of the jujube flavors in the industry are produced by trad...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12
CPCC11B9/00C11B9/0003A24B3/12
Inventor 杜文杰史先鑫苏海建赵传成李玉辉朱友民
Owner CHINA TOBACCO SHANDONG IND
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