CN109266438A - A kind of coffee baking Studies of The Aromatic Substances and the preparation method and application thereof - Google Patents
A kind of coffee baking Studies of The Aromatic Substances and the preparation method and application thereof Download PDFInfo
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- CN109266438A CN109266438A CN201811116206.5A CN201811116206A CN109266438A CN 109266438 A CN109266438 A CN 109266438A CN 201811116206 A CN201811116206 A CN 201811116206A CN 109266438 A CN109266438 A CN 109266438A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
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- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Tea And Coffee (AREA)
- Cigarettes, Filters, And Manufacturing Of Filters (AREA)
Abstract
The present invention relates to the preparation methods and application of a kind of coffee baking Studies of The Aromatic Substances, this method is carried out as follows: weighing 1~5 part of big grain coffee, 10~60 parts of middle grain coffee and 5~50 parts of arabiancoffee by weight, then 100 ~ 500 parts of polyalcohols are added and 0.01~1 part of Nu-Iron stirs evenly, wherein, it is dextrin polysaccharide iron complexes or dextran iron complexes that Nu-Iron, which is Nu-Iron,；0.5~3h is condensed back under 150~250 DEG C of oil baths, the solvent supersonic that 200~2000 parts by weight are then added extracts 10~60min, then 10~60min of concussion extraction, then is centrifuged 4~15min；It after taking the organic membrane filtration of supernatant liquid, is evaporated under reduced pressure, solvent is removed and toasts Studies of The Aromatic Substances to get to coffee.The present invention modulates processing by the fining of raw material, during the separation process for flue gas certain note, the sense of taste or the characteristic component for improving suction comfort level (reducing stimulation etc.) can be increased, it carries out target extraction and obtains pure fragrance matter, the flue gases such as macromolecular substances irritation or miscellaneous gas substance can be removed, pure baking perfume (or spice) note substance is obtained.
Description
Technical field
The present invention relates to a kind of preparation method for toasting Studies of The Aromatic Substances, especially a kind of preparation side of coffee baking Studies of The Aromatic Substances
Method further relates to the coffee obtained by the preparation method baking Studies of The Aromatic Substances and its application, belongs to essence spice for cigarette field.
Background technique
Toasting fragrant note is to bake one of perfume (or spice) note, is the important component of cigarette flavor.In recent years, there is research
Flavouring is carried out to traditional red date extract using zymotechnic, microbial fermentation technology, Maillard reaction etc., produces fragrant processing,
The note for enriching red date extract to a certain extent increases the content of flavor component.Utilize the common volume such as malt extract
It is fragrant to increase flue gas baking for cigarette additive.But the baking perfume (or spice) note of gained the said goods does not protrude, and wherein still contains
There are the macromolecular substances such as a certain amount of protein, pectin, polysaccharide, these substances can crack generation during cigarette is burnt and sucked
Harmful components, increase cigarette smoking irritation and miscellaneous gas.
Coffee is known existing more than 300 years history, initially by people due to it has effects that refresh oneself and recover from fatigue
As a kind of functional beverage, later, with the abundant and diversification of process, so that finished coffee has unique fragrance
With mouthfeel and it is standby welcomed by the people, and developing is one of big beverage in the world three.The index of quality such as fragrance, flavor, the taste of coffee
70% depends on coffee processing technology, wherein roasting modulated process is the key link for influencing coffee flavor quality.Green coffee sheet
Only more than 40 kinds of the fragrance of body, but its fragrance component is activated up to more than 300 kinds after roasting modulation.
At present there are many modes of perfuming cigarette, although aesthetic quality obtains a degree of promotion, object after flavoring
Deficiency is still remained in terms of material humectation, how to be applied to coffee in the promotion of aesthetic quality, while can guarantee material again
Humectation is good problem to study.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of preparation method of coffee baking Studies of The Aromatic Substances.The object of the invention is logical
Following technical proposal is crossed to be achieved:
A kind of preparation method of coffee baking Studies of The Aromatic Substances, it is characterised in that: be carried out as follows:
1~5 part of big grain coffee, 10~60 parts of middle grain coffee and 5~50 parts of arabiancoffee are weighed by weight, then it is added 100 ~
500 parts of polyalcohols and 0.01~1 part of Nu-Iron stir evenly, wherein Nu-Iron is that Nu-Iron is
Dextrin polysaccharide iron complexes or dextran iron complexes；It is condensed back 0.5~3h under 150~250 DEG C of oil baths, is then added
The solvent supersonic of 200~2000 parts by weight extracts 10~60min, then 10~60min of concussion extraction, then is centrifuged 4~15min；
It after taking the organic membrane filtration of supernatant liquid, is evaporated under reduced pressure, solvent is removed and toasts Studies of The Aromatic Substances to get to coffee.
Further, in step (1), big grain coffee is the big grain coffee of the big grain coffee of Greece and/or Taiwan；Middle grain coffee is
Grain coffee in Vietnam, grain coffee in India, one of grain coffee or a variety of in Hainan；Arabiancoffee be Brazilian arabiancoffee,
One or more of Jamaica's arabiancoffee, Yunnan arabiancoffee.
Further, in step (1), the polyalcohol is one or more of ethylene glycol, propylene glycol and glycerol.
Further, in step (1), the solvent is petroleum ether, n-hexane, ethyl alcohol, chloroform, methylene chloride, acetic acid
One or more of ethyl ester and methyl acetate.
The invention further relates to the obtained coffee of above-mentioned preparation method toast Studies of The Aromatic Substances.
The invention further relates to utilization of the above-mentioned coffee baking Studies of The Aromatic Substances in tobacco aromaticss, be carried out as follows:
Coffee baking Studies of The Aromatic Substances is dissolved in solvent, being configured to mass percent is 0.5%~1% solution, and coffee is added later
Coffee bake 0.5~1 times of Studies of The Aromatic Substances quality isobide, 20~30min is stirred at room temperature, be placed in be protected from light shady place alcoholization 24~
Then it is pressed 1%~3% even application of pipe tobacco weight on pipe tobacco, expanded cut tobacco or cigarette bobbin paper surface by 48 h.
Further, coffee baking Studies of The Aromatic Substances is dissolved in alcohol, propylene glycol or glycerol.
Compared with the existing technology, the invention has the following advantages that
(1) present invention modulates processing by the fining of raw material, during the separation process for can increase flue gas certain note, taste
Feel or improve the characteristic component of suction comfort level (reduce stimulation etc.), carries out target extraction and obtain pure fragrance matter, it can be with
Flue gases irritation or the miscellaneous gas substances such as macromolecular substances are removed, pure baking perfume (or spice) note substance is obtained.
(2) pipe tobacco, expanded cut tobacco or cigarette bobbin paper surface that the present invention applies to coffee baking Studies of The Aromatic Substances, can improve
The baking fragrance and suction mouthfeel of cigarette, can effectively improve the baking perfume (or spice) quality of tobacco product, reduce miscellaneous tolerance, improve volume
The comfort and harmony of cigarette, preparation method is easy to operate, and product safety is with a wide range of applications.
(3) coffee of the invention baking Studies of The Aromatic Substances is compounded with isobide, can effectively improve material with material applied to cigarette
Humectation and cigarette harmony and comfort.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.In the examples where no specific technique or condition is specified, described technology or item according to the literature in the art
Part is carried out according to product description.Reagents or instruments used without specified manufacturer is that can be obtained by purchase
Conventional products.The sensory evaluation of all embodiments is all carried out according to GB5606.4-2005.
Embodiment 1
The preparation method of the coffee baking Studies of The Aromatic Substances of the present embodiment, is carried out as follows:
By 15 parts of grain coffee, 2 parts of the big grain coffee of Greece, Brazilian 5 parts of arabiancoffee, 100 parts of ethylene glycol and dextrin polysaccharide in Vietnam
0.03 part of addition round-bottomed flask of iron complexes, stirring, flask mouth connect condenser pipe, are put into oil bath heating later to 160 DEG C, condense
Flow back 3h.
200 parts of petroleum ethers are added in above-mentioned reaction product, then ultrasonic extraction 60min shakes after extracting 60min, into
Row centrifuge separation 15min is evaporated under reduced pressure after taking the organic membrane filtration of supernatant liquid, solvent is removed to get coffee is arrived
Toast Studies of The Aromatic Substances.
0.5 part of above-mentioned coffee baking Studies of The Aromatic Substances is dissolved in alcohol, the solution that mass percent is 0.5% is configured to, is added
20min is stirred at room temperature in the isobide of 0.5 parts by weight, is then sprayed on it by 1% ratio uniform of pipe tobacco weight
Pipe tobacco surface is to get the pipe tobacco for having arrived coffee baking perfume.
By the pipe tobacco that the baking of coffee made from embodiment 1 is fragrant, with the conventional humectant glycerol pipe tobacco of addition equal proportion with
And un-added blank tobacco sample comparison, when (22 ± 1 DEG C of temperature, humidity 60 ± 2%) balances are different in constant-temperature constant-humidity environment
Between, its moisture content is surveyed, the results are shown in Table 1.
As seen from table, the fragrant pipe tobacco of the baking of coffee made from embodiment 1 and blank tobacco sample starting moisture content are close, with
The time increase moisture content and can all reduce, but embodiment sample moisture content is both greater than blank sample, while also greater than glycerol cigarette
Silk shows that 1 sample of embodiment has good humectation effect, and humectation effect is better than common humectant glycerol.
Table 1
Above-mentioned pipe tobacco is prepared into cigarette 1 using the auxiliary material of 555 board cigarette.Shown by smokeing panel test: using prepared coffee
After toasting fragrant pipe tobacco, relatively original 555 board cigarette, the coffee of cigarette 1 toasts that fragrant note is prominent, and fragrance is mellow, harmony compared with
It is good.Smoking result is as shown in table 9.
Embodiment 2
The preparation method of the coffee baking Studies of The Aromatic Substances of the present embodiment, is carried out as follows:
Grain coffee in grain coffee in Hainan and Vietnam is 30 parts each, 2 parts of the big grain coffee of 1 part of the big grain coffee of Greece and Taiwan, tooth are bought
Add arabiancoffee and Yunnan arabiancoffee is 25 parts each, ethylene glycol and each 250 parts and 1 part of dextran iron complexes additions of propylene glycol
Round-bottomed flask, stirring, flask mouth connect condenser pipe, are put into oil bath heating later to 250 DEG C, are condensed back 0.5h.
2000 parts of n-hexanes and chloroform are added in above-mentioned reaction product, wherein 1:1 is mixed by volume for n-hexane and chloroform
It closes, ultrasonic extraction 10min, then after concussion extraction 10min, 5min is centrifuged, takes supernatant liquid with organic filter membrane mistake
It after filter, is evaporated under reduced pressure, solvent is removed and toasts Studies of The Aromatic Substances to get to coffee.
1 part of above-mentioned coffee baking Studies of The Aromatic Substances is dissolved in propylene glycol, being configured to mass percent is 1% solution, is added later
0.5 part of isobide, is stirred at room temperature 30min, is placed in and is protected from light shady place alcoholization 48h.
Then it expanded cut tobacco surface is sprayed on by 3% ratio uniform of expanded cut tobacco weight to toast to get to coffee
Fragrant expanded cut tobacco.
It is swollen with the conventional humectant glycerol of addition equal proportion by the expanded cut tobacco that the baking of coffee made from embodiment 2 is fragrant
Swollen stem and un-added blank expanded cut stem sample are put down for (22 ± 1 DEG C of temperature, humidity 60 ± 2%) in constant-temperature constant-humidity environment
Weigh different time, surveys its moisture content, the results are shown in Table 2.As seen from table, the fragrant expansion stem of the baking of coffee made from embodiment 2
Silk and blank expanded cut stem sample starting moisture content are close, can all reduce as the time increases moisture content, but embodiment sample
Moisture content is both greater than blank sample, while also greater than glycerol expanded cut stem, showing that 2 sample of embodiment is imitated with good humectation
Fruit.
Table 2
Above-mentioned expanded cut stem is prepared into cigarette.It is smoked panel test and is shown by the expanded cut stem comparison fragrant with coffee baking is not added with: institute
The fragrant expanded cut stem of the coffee baking of preparation, coffee baking is strongly fragrant, and miscellaneous gas is reduced, and harmony increases.Smoking result such as table 9
It is shown.
Embodiment 3
The preparation method of the coffee baking Studies of The Aromatic Substances of the present embodiment, is carried out as follows:
Grain coffee in grain coffee in India and Hainan is 30 parts each, 2 parts of the big grain coffee in Taiwan, 18 parts of Yunnan arabiancoffee, glycerol
0.1 part of 200 parts, dextran iron complexes addition round-bottomed flask, stirring, flask mouth connect condenser pipe reflux, are put into oil later
Bath is heated to 200 DEG C, reacts 1h.
In above-mentioned reaction product, 1000 parts of ethyl acetate are added, then ultrasonic extraction 30min shakes after extracting 30min,
4min is centrifuged, after taking the organic membrane filtration of supernatant liquid, is evaporated under reduced pressure, solvent is removed to get institute is arrived
The coffee needed toasts Studies of The Aromatic Substances.
Above-mentioned coffee baking 0.7 parts by weight of Studies of The Aromatic Substances are dissolved in alcohol, 0.7% solution is configured to, it is different that 0.6 parts by weight is added
Sorbierite is stirred at room temperature 25min ingredient and is dissolved to uniform solution, stands 20h.
Then it is fragrant to get required coffee baking has been arrived 2% ratio uniform by weight to be sprayed on cigarette bobbin paper surface
Cigarette bobbin paper.
By the cigarette bobbin paper that the baking of coffee made from embodiment 3 is fragrant, rolled up with the conventional humectant glycerol of addition equal proportion
Cigarette obbbin and un-added blank cigarette bobbin paper sample are put down for (22 ± 1 DEG C of temperature, humidity 60 ± 2%) in constant-temperature constant-humidity environment
Weigh different time, surveys its moisture content, the results are shown in Table 3.
As shown in Table 3, the fragrant cigarette bobbin paper of the baking of coffee made from embodiment 3 and the starting of blank cigarette bobbin paper sample are aqueous
Rate is close, can all reduce as the time increases moisture content, but embodiment sample moisture content is both greater than blank sample, while also big
In glycerol cigarette bobbin paper, show that 3 sample of embodiment has good humectation effect.
Table 3
Above-mentioned cigarette bobbin paper is prepared into cigarette 3 using the tobacco leaf formulation and auxiliary material of Camel cigarette.Shown by smokeing panel test: being adopted
After the fragrant cigarette bobbin paper of prepared coffee baking, relatively original Camel cigarette, 3 coffee of cigarette toasts note foot, mouthfeel
Good, irritation reduces.Smoking result is as shown in table 9.
Comparative test 1
Comparative sample 1 prepares coffee baking Studies of The Aromatic Substances according to method in embodiment 1, but it is compound that polyferose is added without in preparation process
Object detects coffee in comparative sample 1 and embodiment 1 respectively and toasts the macromoleculars content such as protein, pectin and polysaccharide in Studies of The Aromatic Substances.By
Table 4 is it is found that the macromoleculars content appearance such as protein, pectin and polysaccharide is bright in coffee baking Studies of The Aromatic Substances after addition Nu-Iron
It is aobvious to reduce.
Table 4
| Protein content % | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 1 | 0.3% | 31 | 22 |
| Embodiment 1 | 0 | 0.1 | 0.1 |
Simultaneously according to 1 middle period of embodiment group and accessory formula, it is prepared into cigarette control cigarette 1.Shown by smokeing panel test: opposite to implement
1 cigarette 1 of example, control cigarette 1 has certain coffee baking note but not enough protrudes, while miscellaneous gas is obvious, and irritation is strong, comfortably
Property is poor.
Comparative test 2
Comparative sample 2 prepares coffee baking Studies of The Aromatic Substances according to method in embodiment 1, but Nu-Iron is changed in preparation process
Iron chloride, detects in comparative sample 2 and embodiment 1 that the macromoleculars such as protein, pectin and polysaccharide contain in coffee baking Studies of The Aromatic Substances respectively
Amount.As shown in Table 5, using after calcium salt complex in coffee baking Studies of The Aromatic Substances the macromoleculars such as protein, pectin and polysaccharide containing measuring
Now it is substantially reduced.
Table 5
| Protein content % | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 2 | 0.2% | 28 | 20 |
| Embodiment 1 | 0 | 0.1 | 0.1 |
Simultaneously according to 1 middle period of embodiment group and accessory formula, it is prepared into cigarette control cigarette 2.Shown by smokeing panel test: opposite to implement
1 cigarette 1 of example, control cigarette 2 has certain coffee baking note but does not protrude, while miscellaneous gas is obvious, and irritation is strong, comfort
Difference.
Comparative test 3
Comparative sample 3 prepares coffee baking Studies of The Aromatic Substances according to method in embodiment 1, but reaction temperature is 120 DEG C, detection pair respectively
The macromoleculars content such as protein, pectin and polysaccharide in Studies of The Aromatic Substances is toasted than coffee in sample 3 and embodiment 1.As shown in Table 6, implement
The macromoleculars content such as protein, pectin and polysaccharide is substantially reduced in 1 coffee of example baking Studies of The Aromatic Substances.
Table 6
| Protein content % | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 3 | 0.3% | 22 | 15 |
| Embodiment 1 | 0 | 0.1 | 0.1 |
Simultaneously according to 1 middle period of embodiment group and accessory formula, it is prepared into cigarette control cigarette 3.Shown by smokeing panel test: opposite to implement
1 cigarette 1 of example, control cigarette 3 has certain coffee baking note but does not protrude very much, while miscellaneous gas is obvious, and irritation is strong, comfortably
Property is poor.
Comparative test 4
Comparative sample 4 prepares coffee baking Studies of The Aromatic Substances according to method in embodiment 1, but solvent changes tetrahydrofuran into, detects respectively
The macromoleculars content such as protein, pectin and polysaccharide in coffee baking Studies of The Aromatic Substances in comparative sample 4 and embodiment 1.As shown in Table 7, real
The macromoleculars content such as protein, pectin and polysaccharide in 1 coffee of example baking Studies of The Aromatic Substances is applied to be substantially reduced.
Table 7
| Protein content % | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 4 | 0.5% | 33 | 20 |
| Embodiment 1 | 0 | 0.1 | 0.1 |
Simultaneously according to 1 middle period of embodiment group and accessory formula, it is prepared into cigarette control cigarette 4.Shown by smokeing panel test: opposite to implement
1 cigarette 1 of example, control cigarette 4 has certain coffee baking note but does not protrude very much, while miscellaneous gas is obvious, and irritation is strong, comfortably
Property is poor.
Comparative test 5
Comparative sample 5 prepares coffee baking Studies of The Aromatic Substances according to method in embodiment 1, but ultrasonic extraction, concussion extraction and centrifugation divide
It is changed to carry out conventional extraction using separatory funnel from step, be detected in comparative sample 5 and embodiment 1 respectively in coffee baking Studies of The Aromatic Substances
The macromoleculars content such as protein, pectin and polysaccharide.As shown in Table 8,1 coffee of embodiment baking Studies of The Aromatic Substances in protein, pectin and
The macromoleculars content such as polysaccharide is substantially reduced.
Table 8
| Protein content % | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 5 | 0.4% | 10 | 8 |
| Embodiment 1 | 0 | 0 | 0.1 |
Simultaneously according to 1 middle period of embodiment group and accessory formula, it is prepared into cigarette control cigarette 5.Shown by smokeing panel test: opposite to implement
1 cigarette 1 of example, control cigarette 5 has certain coffee baking note but does not protrude, while miscellaneous gas is obvious, and irritation is strong, comfort
Difference.
Sensory evaluating smoking's evaluation result in 9 embodiment 1-3 of table
| Sample | Fragrance | Harmony | Miscellaneous gas | Irritation | Pleasant impression |
| 555 board cigarette | 25 | 5 | 7 | 14 | 19 |
| Isobide is not used in embodiment 1 | 28 | 4.5 | 8.5 | 16.5 | 21 |
| Embodiment 1 | 28 | 5.5 | 10 | 17.5 | 22 |
| Embodiment 2 | 28.5 | 6 | 10 | 16.5 | 22 |
| Embodiment 3 | 28 | 5.5 | 9.5 | 17 | 23.5 |
As can be seen from Table 9, opposite 1 cigarette of embodiment, control cigarette coffee baking note is prominent without cigarette 1, and comfort is slightly poor,
Respiratory tract irritation does not have the reduction of embodiment 1 obvious.It compares coffee baking note to protrude, comfort is slightly good, respiratory tract
Property decreases, but obvious without the reduction of embodiment 1.
It is compounded in embodiment 1 without using isobide, cigarette obtained, sensory evaluating smoking in the case that other techniques are all the same
Coordination, undesirable in terms of miscellaneous gas, effect is also less than reference examples, it is seen then that isobide compounding effect is significant.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (7)
1. a kind of preparation method of coffee baking Studies of The Aromatic Substances, it is characterised in that: be carried out as follows:
1~5 part of big grain coffee, 10~60 parts of middle grain coffee and 5~50 parts of arabiancoffee are weighed by weight, then it is added 100 ~
500 parts of polyalcohols and 0.01~1 part of Nu-Iron stir evenly, wherein Nu-Iron is that Nu-Iron is
Dextrin polysaccharide iron complexes or dextran iron complexes；It is condensed back 0.5~3h under 150~250 DEG C of oil baths, is then added
The solvent supersonic of 200~2000 parts by weight extracts 10~60min, then 10~60min of concussion extraction, then is centrifuged 4~15min；
It after taking the organic membrane filtration of supernatant liquid, is evaporated under reduced pressure, solvent is removed and toasts Studies of The Aromatic Substances to get to coffee.
2. preparation method according to claim 1, it is characterised in that: in step (1), big grain coffee is the big grain coffee of Greece
And/or the big grain coffee in Taiwan；Middle grain coffee be grain coffee in Vietnam, grain coffee in India, in Hainan one of grain coffee or
It is a variety of；Arabiancoffee is one or more of Brazilian arabiancoffee, Jamaica's arabiancoffee, Yunnan arabiancoffee.
3. preparation method according to claim 1, it is characterised in that: in step (1), the polyalcohol be ethylene glycol,
One or more of propylene glycol and glycerol.
4. preparation method according to claim 1, it is characterised in that: in step (1), the solvent is petroleum ether, just
One or more of hexane, ethyl alcohol, chloroform, methylene chloride, ethyl acetate and methyl acetate.
5. the coffee that the preparation method of one of claim 1-4 obtains toasts Studies of The Aromatic Substances.
6. coffee described in claim 5 toasts utilization of the Studies of The Aromatic Substances in tobacco aromaticss, it is characterised in that: be carried out as follows:
Coffee baking Studies of The Aromatic Substances is dissolved in solvent, being configured to mass percent is 0.5%~1% solution, and coffee is added later
Coffee bake 0.5~1 times of Studies of The Aromatic Substances quality isobide, 20~30min is stirred at room temperature, be placed in be protected from light shady place alcoholization 24~
Then it is pressed 1%~3% even application of pipe tobacco weight on pipe tobacco, expanded cut tobacco or cigarette bobbin paper surface by 48 h.
7. application according to claim 6, it is characterised in that: coffee baking Studies of The Aromatic Substances is dissolved in alcohol, propylene glycol
Or in glycerol.
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| CN201811116206.5A CN109266438B (en) | 2018-09-25 | 2018-09-25 | Coffee baking fragrant substance and preparation method and application thereof |
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| CN201811116206.5A CN109266438B (en) | 2018-09-25 | 2018-09-25 | Coffee baking fragrant substance and preparation method and application thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11225731A (en) * | 1998-02-12 | 1999-08-24 | Japan Tobacco Inc | Improving agent for aroma and smoking taste of tobacco and improvement of the same |
| CN102100399A (en) * | 2009-12-22 | 2011-06-22 | 湖北中烟工业有限责任公司 | Application of mango pulp alcohol extract as sensory humectant for cigarette |
| CN104804874A (en) * | 2015-04-22 | 2015-07-29 | 湖北中烟工业有限责任公司 | Method for extracting caffeol with supercritical carbon dioxide and application of method for cigarettes |
| CN106174687A (en) * | 2016-07-20 | 2016-12-07 | 湖北中烟工业有限责任公司 | A kind of preparation method of cigarette coffee-extract |
-
2018
- 2018-09-25 CN CN201811116206.5A patent/CN109266438B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11225731A (en) * | 1998-02-12 | 1999-08-24 | Japan Tobacco Inc | Improving agent for aroma and smoking taste of tobacco and improvement of the same |
| CN102100399A (en) * | 2009-12-22 | 2011-06-22 | 湖北中烟工业有限责任公司 | Application of mango pulp alcohol extract as sensory humectant for cigarette |
| CN104804874A (en) * | 2015-04-22 | 2015-07-29 | 湖北中烟工业有限责任公司 | Method for extracting caffeol with supercritical carbon dioxide and application of method for cigarettes |
| CN106174687A (en) * | 2016-07-20 | 2016-12-07 | 湖北中烟工业有限责任公司 | A kind of preparation method of cigarette coffee-extract |
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|---|---|
| CN109266438B (en) | 2021-09-14 |
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