Preparation method of cocoa black powder cigarette additive and application of cigarette additive in cigarettes made of reconstituted tobacco
A technology for tobacco additives and reconstituted tobacco leaves, which is applied in the fields of tobacco preparation, application, tobacco, etc., can solve the problems of affecting the pure smell of cigarette smoke, producing more woody gas, pungent feeling, etc., and achieves the prospect of large-scale industrial application transformation, The effect of rich aroma and high content of aroma-enhancing ingredients
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[0022] Example 1
[0023] A method for preparing cocoa black powder smoke additives, the steps are as follows:
[0024] 1) Add 3g of biological complex enzyme to 1Kg of natural cocoa black powder, stir in 15Kg of water with a pH of 10 and a temperature of 50°C for 8 hours, centrifuge at 9000 rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation broth;
[0025] 2) Add 20g of honey to the cocoa black powder enzyme fermentation broth, mix, stir, adjust the pH to 10, heat to reflux for the Maillard reaction for 5 hours, after the reaction is over, concentrate the reaction solution to a black soak with a relative density of 1.15 Paste to obtain cocoa black powder smoke additives.
[0026] The biological complex enzymes are alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is 1:1:0.5:1.
Example Embodiment
[0027] Example 2
[0028] A method for preparing cocoa black powder smoke additives, the steps are as follows:
[0029] 1) Add 5g of biological complex enzyme to 1Kg of natural cocoa black powder, stir and incubate in 20Kg of water with a pH of 8 and a temperature of 60°C for 4 hours, centrifuge at 10,000 rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation broth;
[0030] 2) Add 50g of honey to the cocoa black powder enzyme fermentation broth, mix, stir, adjust the pH to 11, heat to reflux for Maillard reaction for 8 hours, after the reaction is over, concentrate the reaction solution to a black dip with a relative density of 1.1 Paste to obtain cocoa black powder smoke additives.
[0031] The biological complex enzymes are alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is 1:2:2:2.
Example Embodiment
[0032] Example 3
[0033] A method for preparing cocoa black powder smoke additives, the steps are as follows:
[0034] 1) Add 1g of biological complex enzyme to 1Kg of natural cocoa black powder, stir and incubate in 8Kg of water with a pH of 11 and a temperature of 40°C for 24 hours, centrifuge at 8000 rpm, and take the supernatant, which is the cocoa black powder enzyme fermentation broth;
[0035] 2) Add 50g of honey to the cocoa black powder enzyme fermentation broth, mix, stir, adjust the pH to 9, heat to reflux for Maillard reaction for 3 hours, after the reaction, concentrate the reaction solution to a black dip with a relative density of 1.2 Paste to obtain cocoa black powder smoke additives.
[0036] The biological complex enzymes are alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase, the alkaline protease, alkaline cellulase, alkaline pectinase and alkaline amylase The weight ratio is 1:0.5:0.5:0.5.
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