CN104804872B - A kind of preparation method and applications of cocoa power spices - Google Patents
A kind of preparation method and applications of cocoa power spices Download PDFInfo
- Publication number
- CN104804872B CN104804872B CN201510236136.7A CN201510236136A CN104804872B CN 104804872 B CN104804872 B CN 104804872B CN 201510236136 A CN201510236136 A CN 201510236136A CN 104804872 B CN104804872 B CN 104804872B
- Authority
- CN
- China
- Prior art keywords
- cocoa power
- spices
- cocoa
- tobacco leaf
- fragrance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 56
- 235000013599 spices Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 244000240602 cacao Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 56
- 241000208125 Nicotiana Species 0.000 claims abstract description 31
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims abstract description 31
- 102000004190 Enzymes Human genes 0.000 claims abstract description 28
- 108090000790 Enzymes Proteins 0.000 claims abstract description 28
- 238000005215 recombination Methods 0.000 claims abstract description 18
- 230000006798 recombination Effects 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229940088598 enzyme Drugs 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 12
- 239000004382 Amylase Substances 0.000 claims description 11
- 108010065511 Amylases Proteins 0.000 claims description 11
- 102000013142 Amylases Human genes 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 11
- 235000019418 amylase Nutrition 0.000 claims description 11
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 17
- 235000019504 cigarettes Nutrition 0.000 abstract description 11
- 239000007789 gas Substances 0.000 abstract description 11
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 abstract description 8
- 239000003546 flue gas Substances 0.000 abstract description 8
- 230000007547 defect Effects 0.000 abstract description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 2
- 108091005804 Peptidases Proteins 0.000 description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 7
- 235000019419 proteases Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002085 irritant Substances 0.000 description 2
- 231100000021 irritant Toxicity 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000199 molecular distillation Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 235000019505 tobacco product Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Manufacture Of Tobacco Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of cocoa power spices, it is first to carry out biofermentation processing to natural cocoa powder with biological complex enzyme, then using zymotic fluid as natural nitrogen source, maillard flavouring reaction is carried out with sugar source, it is more abundant to obtain fragrance, the higher cocoa power spices of odourant ingredients content, it is applied in recombination tobacco leaf, with without enzymatic hydrolysis and fermentation, the cocoa power of maillard flavouring is compared, the fragrance of cigarette can be made more abundant, increase baking fragrance, reducing flue gas stimulates, reduce miscellaneous gas, stimulated greatly so as to improve recombination tobacco leaf, the uncomfortable suction taste defect of mouthfeel.
Description
Technical field
The present invention relates to tobacco aromaticss field, and in particular to a kind of preparation method of cocoa power spices, prepared by this method
Application of the cocoa power spices in recombination tobacco leaf.
Background technology
In tobacco product, the fragrance and suction taste of tobacco are most important, and flavoring and casing is the key link in cigarette process,
It is the important means improved product style and improve cigarette flavor quality.Asked in view of the security and environment of chemical synthesis substance
Topic, the dosage of chemically composite perfume gradually decrease.And the application of natural perfume material is increasingly extensive.Natural perfume material with its green, safety,
The features such as environmentally friendly, it is increasingly subject to doting on for people.
Recombination tobacco leaf is also known as reconstituted tobacco or homogeneous tobacco leaf, is mainly added by offal, fragment, offal or discarded tobacco leaf gluing
Agent and other additives etc. form.There is the suction taste defects such as miscellaneous gas weight, excitant are big and mouthfeel is uncomfortable in recombination tobacco leaf, have impact on weight
Using effect and addition of the group tobacco leaf in cigarette product.Domestic common practice is to improve part using the method for charging
Weak point, but this traditional chemical method is very limited to the improvement degree for recombinating quality of tobacco, it is difficult to solve restructuring cigarette
The problem of some of leaf quality are profound.Cigarette is typically made with more tobacco, natural plant kind extract using conventional method,
Use the leaf group of monomer tobacco leaf or compounding to be obtained for raw material by water, alcohol extracting or molecular distillation, cigarette is changed after addition
It is kind to have certain limitation, improve limitation, it is still irritant big, miscellaneous gas is more the defects of.
Natural cocoa powder be extracted from natural cocoa, the refined shallow chocolate brown powder formed, sweet, aromatic flavour,
Be widely used in food service industry, its composition be 57.90% carbohydrate, 19.60% protein, 13.70% fat,
3.00% water, 2.05% theobromine, 1.52% potassium, 0.23% caffeine.The combustion product of protein is to cigarette
Inhaling taste can have a negative impact.
The content of the invention
It is an object of the invention to provide a kind of preparation method of cocoa power spices, for lifting fragrance, the drop of recombination tobacco leaf
Low irritant, reduce miscellaneous gas.
To achieve the above object, present invention employs following technical scheme：
A kind of preparation method of cocoa power spices, it comprises the following steps：
1) add 0.1~0.5% biological complex enzyme by weight into natural cocoa powder, pH be 7~10, temperature 40
Stirring incubates 2~24 hours in~60 DEG C of water, obtains cocoa power enzyme fermentation liquid；
2) sugar source is added into cocoa power enzyme fermentation liquid, mixed, it is 8~10 to add ammoniacal liquor and adjust pH, heating and refluxing extraction 3~
8 hours, filtering, extract solution was concentrated into the dark brown medicinal extract that relative density is 1.1~1.2, obtains cocoa power spices,
The biological complex enzyme is protease and cellulase and amylase, the protease, cellulase, amylase
Weight ratio is=1: 0.5~2: 0.5~2；
The sugar source is glucose or xylose or fructose or maltose, its addition for natural cocoa powder weight 0.2~
1%.
Preferably, the preparation method comprises the following steps：
1) 0.2% biological complex enzyme is added by weight into natural cocoa powder, in the water that pH is 8, temperature is 55 DEG C
Stirring incubates 12 hours, obtains cocoa power enzyme fermentation liquid；
2) sugar source is added into cocoa power enzyme fermentation liquid, mixed, it is 9 to add ammoniacal liquor and adjust pH, heating and refluxing extraction 6 hours,
Filtering, extract solution are concentrated into the dark brown medicinal extract that relative density is 1.15, obtain cocoa power spices.
Preferably, the protease is the one or more in neutral proteinase, hydrolysising protease, papain.
Preferably, in step 1), the weight of water is 8~20 times of natural cocoa powder weight.
Preferably, the protease, cellulase, the weight ratio of amylase are=1: 1: 1.
Preferably, the addition of the sugar source is the 0.8% of natural cocoa powder weight.
Cocoa power spices prepared by the present invention can be added in recombination tobacco leaf, and for lifting fragrance, reduction stimulates, it is miscellaneous to reduce
Gas.
Preferably, the cocoa power spices accounts for the 0.1~0.3% of recombination tobacco leaf weight.
The beneficial effects of the invention are as follows：
1) present invention carries out biofermentation processing to cocoa power with biological complex enzyme, in resulting zymotic fluid, protein
Content reduces, and contains a variety of free amino acids, can be used as natural nitrogen source, carries out maillard flavouring reaction with sugar source, goes out simultaneously
The activity of enzyme living stops fermentation, obtains the cocoa power spices that fragrance is more abundant, odourant ingredients content is higher, is applied to weight
In group tobacco leaf, with without enzymatic hydrolysis and fermentation, maillard flavouring cocoa power compared with, the fragrance of cigarette can be made more abundant, increase is dried
Roasting fragrance, reducing flue gas is stimulated, and reduces miscellaneous gas, and suction taste defect big, that mouthfeel is uncomfortable is stimulated so as to improve recombination tobacco leaf.
2) the inventive method is easy to operate, and cost is cheap, and technical process is easily controlled, and raw material sources are extensive, and industrialization should
It is good with conversion prospect.
Embodiment
Embodiment 1
A kind of preparation method of cocoa power spices, comprises the following steps：
1) 2g biological complex enzymes are added into 1Kg natural cocoa powders, are stirred in the water that 10Kg pH are 8, temperature is 55 DEG C
Incubate 12 hours, obtain cocoa power enzyme fermentation liquid；
The biological complex enzyme is food-grade, is made up of papain, cellulase and amylase, the Papain
Enzyme, cellulase, the weight ratio of amylase are=1: 1: 1.
2) 8g glucose is added into cocoa power enzyme fermentation liquid, is mixed, it is 9 to add ammoniacal liquor and adjust pH, and heating and refluxing extraction 6 is small
When, filtering, extract solution is concentrated into the dark brown medicinal extract that relative density is 1.15, obtains cocoa power spices.
Embodiment 2
A kind of preparation method of cocoa power spices, comprises the following steps：
1) 5g biological complex enzymes are added into 1Kg natural cocoa powders, are stirred in the water that 8Kg pH are 10, temperature is 60 DEG C
Incubate 2 hours, obtain cocoa power enzyme fermentation liquid；
The biological complex enzyme is made up of hydrolysising protease, cellulase and amylase, the hydrolysising protease, cellulose
Enzyme, the weight ratio of amylase are=1: 2: 2.
2) 10g glucose is added into cocoa power enzyme fermentation liquid, is mixed, it is 8 to add ammoniacal liquor and adjust pH, heating and refluxing extraction 3
Hour, filtering, extract solution is concentrated into the dark brown medicinal extract that relative density is 1.20, obtains cocoa power spices.
Embodiment 3
A kind of preparation method of cocoa power spices, comprises the following steps：
1) 1g biological complex enzymes are added into 1Kg natural cocoa powders, are stirred in the water that 20Kg pH are 7, temperature is 40 DEG C
Incubate 24 hours, obtain cocoa power enzyme fermentation liquid；
The biological complex enzyme is made up of neutral proteinase, cellulase and amylase, the neutral proteinase, cellulose
Enzyme, the weight ratio of amylase are=1: 0.5: 0.5.
2) 2g glucose is added into cocoa power enzyme fermentation liquid, is mixed, it is 10 to add ammoniacal liquor and adjust pH, heating and refluxing extraction 8
Hour, filtering, extract solution is concentrated into the dark brown medicinal extract that relative density is 1.10, obtains cocoa power spices.
Test example：The effect test of smokeing panel test of cocoa power spices
Cocoa power spices made from embodiment 1-3 is added in recombination tobacco leaf by the 0.2% of recombination tobacco leaf weight, then
Recombination tobacco leaf is loaded into hermetic bag, places 80 DEG C of constant temperature 30min in an oven, it is suitable to recombination tobacco leaf moisture, finally roll into
Cigarette, be put into climatic chamber (22 DEG C+1, relative humidity 60%+2%) smooth 48h, please the group of smokeing panel test smoke panel test.Compare and be
The cigarette that the recombination tobacco leaf of spray plus the undressed natural cocoa powder spices of equal amount rolls.
Smoked panel test repeatedly through the group of smokeing panel test, the results showed that：The cocoa power spices prepared using the present invention, can make recombination tobacco leaf
Flue gas more coordinate, fragrance is more abundant, and increase baking fragrance, reducing flue gas stimulates, and reduces miscellaneous gas, so as to improve restructuring
Tobacco leaf stimulates suction taste defect big, that mouthfeel is uncomfortable.Cocoa power spices prepared by the present invention adds weight as natural tobacco additive
Mass ratio in group tobacco leaf is 0.1~0.3%.
The cocoa power spices of table 1. is added to the effect of smokeing panel test after recombination tobacco leaf
| Feeding quantity | Sensory evaluating smoking's result |
| 1 group of embodiment | Flue gas harmony is good, and fragrance enriches, non-stimulated, and miscellaneous gas is few |
| 2 groups of embodiment | Flue gas harmony is good, and fragrance is relatively abundanter, and excitant is small, and miscellaneous gas is few |
| 3 groups of embodiment | Flue gas harmony is good, and fragrance is relatively abundanter, and excitant is small, there is certain miscellaneous gas |
| Control group | Flue gas inaccurate coordination, fragrance enrich, and excitant is big, and miscellaneous gas is more |
Claims (1)
1. application of the cocoa power spices in recombination tobacco leaf, it is characterised in that：The cocoa power spices is to make in accordance with the following methods
Standby：
1) 2g biological complex enzymes are added into 1Kg natural cocoa powders, stirs and incubates in the water that 10Kg pH are 8, temperature is 55 DEG C
12 hours, obtain cocoa power enzyme fermentation liquid；
The biological complex enzyme is food-grade, is made up of papain, cellulase and amylase, the papain,
Cellulase, the weight ratio of amylase are=1: 1: 1,
2) 8g glucose is added into cocoa power enzyme fermentation liquid, is mixed, it is 9 to add ammoniacal liquor and adjust pH, heating and refluxing extraction 6 hours,
Filtering, extract solution are concentrated into the dark brown medicinal extract that relative density is 1.15, obtain cocoa power spices.
The cocoa power spices accounts for the 0.2% of recombination tobacco leaf weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510236136.7A CN104804872B (en) | 2015-05-11 | 2015-05-11 | A kind of preparation method and applications of cocoa power spices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510236136.7A CN104804872B (en) | 2015-05-11 | 2015-05-11 | A kind of preparation method and applications of cocoa power spices |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104804872A CN104804872A (en) | 2015-07-29 |
| CN104804872B true CN104804872B (en) | 2018-01-02 |
Family
ID=53690078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510236136.7A Active CN104804872B (en) | 2015-05-11 | 2015-05-11 | A kind of preparation method and applications of cocoa power spices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104804872B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3048881B1 (en) * | 2016-03-16 | 2020-03-27 | Jafer Enterprises R&D, S.L. | PEPTIDE AND OSIDIC HYDROLYSAT OF COCOA BEANS, COSMETIC COMPOSITIONS COMPRISING SAME AND THEIR COSMETIC USES |
| CN106465952B (en) * | 2016-09-28 | 2018-03-02 | 湖北中烟工业有限责任公司 | A kind of blackberry, blueberry refines the preparation method and applications of absolute oil |
| CN106235390B (en) * | 2016-10-14 | 2017-08-29 | 湖北中烟工业有限责任公司 | A kind of reconstituted tobacoo flavouring additive and its preparation method and application |
| CN106418663B (en) * | 2016-10-31 | 2017-12-05 | 湖北中烟工业有限责任公司 | A kind of biochemistry combined preparation process of rose extrait and its application |
| CN106490671B (en) * | 2016-11-10 | 2018-01-02 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications of cigarette tomato medicinal extract |
| CN109222201B (en) * | 2018-09-07 | 2021-09-14 | 云南中烟工业有限责任公司 | Method for preparing baked fragrant reconstituted tobacco through targeted extraction |
| CN110881554B (en) * | 2019-11-08 | 2023-09-29 | 可可琳纳食品海门有限公司 | Method for improving flavor of cocoa powder |
| CN114009733A (en) * | 2021-11-15 | 2022-02-08 | 广州百花香料股份有限公司 | Preparation method and application of temperature-resistant cocoa-flavor reactant |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101445766A (en) * | 2008-12-17 | 2009-06-03 | 华宝食用香精香料（上海）有限公司 | Preparation method of cacao flavor, products obtained thereby and usage thereof |
| CN102551009A (en) * | 2010-12-17 | 2012-07-11 | 上海爱普植物科技有限公司 | Method for preparing natural dried fruit essence by utilizing dried fruit raw materials |
| CN102687838A (en) * | 2011-03-21 | 2012-09-26 | 广州市名花香料有限公司 | Cocoa extract preparation method |
| CN103635095A (en) * | 2011-04-28 | 2014-03-12 | 赫尔希公司 | Cocoa nuggets and method of making same |
-
2015
- 2015-05-11 CN CN201510236136.7A patent/CN104804872B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101445766A (en) * | 2008-12-17 | 2009-06-03 | 华宝食用香精香料（上海）有限公司 | Preparation method of cacao flavor, products obtained thereby and usage thereof |
| CN102551009A (en) * | 2010-12-17 | 2012-07-11 | 上海爱普植物科技有限公司 | Method for preparing natural dried fruit essence by utilizing dried fruit raw materials |
| CN102687838A (en) * | 2011-03-21 | 2012-09-26 | 广州市名花香料有限公司 | Cocoa extract preparation method |
| CN103635095A (en) * | 2011-04-28 | 2014-03-12 | 赫尔希公司 | Cocoa nuggets and method of making same |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104804872A (en) | 2015-07-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104804872B (en) | A kind of preparation method and applications of cocoa power spices | |
| CN102978127B (en) | Tobacco leaf extract and cocoa extract composite fermentation perfume preparation method and applications of tobacco leaf extract and cocoa extract composite fermentation perfume in recombinant tobacco leaf | |
| CN102719313B (en) | A preparation method for a ferment type fruit tobacco flavor | |
| CN103393210B (en) | Improve the method for papermaking-method reconstituted tobaccos suction quality | |
| CN106136303B (en) | A kind of preparation method and applications of cape jasmine cigarette extract | |
| CN109527635B (en) | Process method for improving quality of burley tobacco and application thereof | |
| CN105886315A (en) | Method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat | |
| CN107136555B (en) | The method that proline solid phase Maillard reaction improves stem organoleptic quality | |
| CN106047481A (en) | Preparation method and application of discarded tobacco leaf fermentation extract | |
| CN109349678B (en) | Preparation method and application of composite tobacco leaf extract | |
| CN102864103A (en) | Composite fermentation spice including tobacco leaf, trigonella foenum-graecum L., capsicum annuum and solanum lycopersicum and application thereof to recombinant tobacco leaf | |
| CN102002436B (en) | Method for preparing reaction-type perfume material by using extraction residues | |
| CN103462212B (en) | Method for improving quality of tobacco leaves by adding enzyme preparation, glucose and citric acid | |
| CN104293487A (en) | Method for producing tobacco flavor from grape fermentation extract by virtue of Maillard reaction | |
| CN107164094A (en) | Hyperchromic flavouring proline maillard reaction thing preparation method and applications | |
| CN101194750A (en) | Toadstool ferment produced perfume for tobacco and method for producing the same | |
| CN105040518A (en) | Coating liquid for tobacco sheet cigarette paper | |
| CN104957748B (en) | Shaddock peel in-mouth tobacco and preparing method thereof | |
| CN106387982A (en) | Method for preparing and reproducing tobacco leaves with microorganisms | |
| CN104905397B (en) | The preparation method of a kind of roselle tobacco aromatics and the application in recombination tobacco leaf thereof | |
| CN104983056B (en) | The preparation method of a kind of cocoa black powder cigarette additive and the application in recombination tobacco leaf Medicated cigarette thereof | |
| CN102488321A (en) | Biological spice for tobacco and preparation method and use thereof | |
| CN109393568A (en) | It is a kind of for heating the burley tobaccos extract and preparation method thereof for the cigarette that do not burn | |
| CN104178519A (en) | Fragaria ananassa Duchesne fermented extract and preparation method and application thereof | |
| KR101723830B1 (en) | Method for producing low-salted Hydrangea macrophylla Gochujang adding Cornus officinalis fermented solution |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |