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Method for preparing tobacco essence by biological enzymolysis of inferior tobacco leaves

A tobacco flavoring and bio-enzyme technology, which is applied in the fields of tobacco, application, and tobacco treatment, can solve the problems of general cigarette flavoring effect, limited application effect and use area, difficulty in meeting consumers' requirements for cigarette quality, etc., and achieve The aftertaste of cigarettes is pure and comfortable, the effect of obviously removing cigarette miscellaneous gases, increasing and coordinating fragrance

Inactive Publication Date: 2006-09-06
GUANGDONG BRANCH OF CHINA TOBACCO GENERAL +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since most of the reaction raw materials use a single amino acid or a mixture of several amino acids as the amino compound of the reaction raw material, a monosaccharide, disaccharide or a mixture of several monosaccharides is used as the carbonyl source of the reaction. Although different reaction conditions and corresponding However, due to the single or too simple raw material components, the resulting Maillard reaction product has a general flavor-enhancing effect on cigarettes, and it is difficult to meet consumers' requirements for cigarette quality, and the application effect and range of use are limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Crush low-grade tobacco leaves into 60-mesh tobacco leaf powder, add 8 parts by weight of water, soak for 1 hour, heat up to 100°C for 20 minutes, cool down to 50°C, adjust the pH value to 3.0 with phosphoric acid, and add composite fibers After enzymolysis of 200U / g tobacco leaf powder with suzyme for 2 hours; adjust the pH value to 6.0 with potassium hydroxide, add papain 2500U / g protein, and enzymolysis for 6 hours; after the reaction, heat at 100°C for 10min to inactivate the enzyme, cool to 25°C, and filter Remove impurities and concentrate in vacuum until the soluble solid content is between 20% (the total protein content is 10.1%, and the amino nitrogen content is 0.6%).

[0017] (2) Dissolve 15 parts of brown sugar, 15 parts of solids, and 0.5 parts of acetaldehyde in 40 parts of propylene glycol, adjust the pH of the mixture to 5.5, heat up to 120°C, and react for 2 hours; cool down to terminate the reaction, and cool naturally , the obtained flavoring esse...

Embodiment 2

[0019] (1) Crush low-grade tobacco leaves into 80-mesh tobacco leaf powder, add 10 weights of water to the tobacco leaf powder, soak for 1 hour, heat up to 100°C for 20 minutes, cool down to 50°C, add phosphoric acid to adjust the pH value to 5.0, Add compound cellulase 300U / g tobacco leaf powder and enzymatically hydrolyze for 2-4hr; adjust pH to 7.0 with potassium hydroxide, add Alcalase TM 3500U / g protein, enzymatic hydrolysis for 6-10hr; after the reaction, heat at 100°C for 10min to inactivate the enzyme, cool to 25°C, filter to remove impurities, and concentrate in vacuum until the soluble solid content is 30% (total protein content is 15%, amino Nitrogen content is 0.8%).

[0020] (2) Dissolve 17 parts of brown sugar, 20 parts of solid matter, and 1.0 part of acetaldehyde in 50 parts of propylene glycol, adjust the pH value of the mixture to 6.5, heat up to 120-℃, and react for 2.5 hours; cool down to terminate the reaction, Naturally cooled, the obtained flavoring ess...

Embodiment 3

[0022] (1) Pulverize low-grade tobacco leaves into 100 mesh tobacco leaf powder, add 12 weights of water to the tobacco leaf powder, soak for 1 hour, heat up to 100°C for 20 minutes, cool down to 50°C, adjust the pH value to 5.0 with phosphoric acid, Add compound cellulase 400U / g tobacco leaf powder for enzymolysis for 4 hours; use potassium hydroxide to adjust the pH value to 7.0, add protease 4500U / g protein, and enzymolyze for 8 hours; to 25°C, filter to remove impurities, and concentrate in vacuo until the soluble solid content is between 40% (the total protein content is 19.8%, and the amino nitrogen content is 1.1%).

[0023] (2) Dissolve 20 parts of brown sugar, 25 parts of solids, and 1.5 parts of acetaldehyde in 70 parts of propylene glycol, adjust the pH value of the mixture to 7.5, heat up to 125°C, and react for 3 hours; cool down to terminate the reaction, and cool naturally , the obtained flavoring essence for tobacco has a mellow aroma, can reduce miscellaneous ...

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PUM

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Abstract

This invention is about a method for making essence for tobacco by biological enzymolysising sub tobacco leaves, which contains: After enzymolysising sub tobacco leaves with conjugated cellulase and prolease, eradicate enzyme, filter and concentrate to prepare sub tobacco leaves mixing enzymolysis liquid; Taking the liquid as main nitrogen resource, add aldehyde, propanediol and brown sugar to proceed Melade reaction to prepare essence for tobacco. This invention uses the sub tobacco leaves enzymolysis products í¬í¬ monosaccharides, oligosacchrides, composite amino, acidoligopeptides and polypeptides as main materials, and makes the essence by Melade reaction. This can heighten the total availability ratio of sub tobacco leaves resource, also the reaction product has very obvious functions of excluding cigarette bad smell, reducing excitation, perfuming, coordinating aroma and making the aftertaste of cigarettes pure and comfortable, and it could be used broadly in cigarette industry. Using this method to make essence for tobacco is easy to process and the product quality is stable.

Description

technical field [0001] The invention relates to the field of production of tobacco essence, in particular to a method for preparing tobacco essence through biological enzymolysis of low-grade tobacco leaves. Background technique [0002] The invention relates to flavoring essence for tobacco, in particular to a method for producing flavoring essence for tobacco using low-grade tobacco leaves as raw materials. In addition, the present invention also relates to the use of biotechnology enzymatically decomposing low-grade tobacco leaves, protease degrading low-grade tobacco leaf protein to process raw materials, and strengthening the characteristics of tobacco flavor through Maillard reaction. This method uses propylene glycol solution as the basic reaction medium. [0003] The Maillard reaction is a reaction between carbonyl compounds generated by oxidation of aldehydes, ketones, reducing sugars or fats and amino groups in amines, amino acids, peptides, proteins and even ammo...

Claims

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Application Information

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IPC IPC(8): A24B15/30A24B15/18
Inventor 赵谋明饶国华崔春
Owner GUANGDONG BRANCH OF CHINA TOBACCO GENERAL
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