CN116286191B - Roasted sweet potato essence with prominent style characteristics and preparation method and application thereof - Google Patents
Roasted sweet potato essence with prominent style characteristics and preparation method and application thereof Download PDFInfo
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- CN116286191B CN116286191B CN202310128204.2A CN202310128204A CN116286191B CN 116286191 B CN116286191 B CN 116286191B CN 202310128204 A CN202310128204 A CN 202310128204A CN 116286191 B CN116286191 B CN 116286191B
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 83
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000012528 membrane Substances 0.000 claims abstract description 31
- 238000000926 separation method Methods 0.000 claims abstract description 29
- 235000019504 cigarettes Nutrition 0.000 claims abstract description 22
- 239000002904 solvent Substances 0.000 claims abstract description 12
- 239000011347 resin Substances 0.000 claims abstract description 11
- 229920005989 resin Polymers 0.000 claims abstract description 11
- 238000005227 gel permeation chromatography Methods 0.000 claims abstract description 9
- 238000001179 sorption measurement Methods 0.000 claims abstract description 9
- 238000004440 column chromatography Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000012153 distilled water Substances 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 14
- 239000012535 impurity Substances 0.000 claims description 6
- 238000013329 compounding Methods 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000004698 Polyethylene Substances 0.000 claims description 2
- 239000004793 Polystyrene Substances 0.000 claims description 2
- 229920005654 Sephadex Polymers 0.000 claims description 2
- 229920002301 cellulose acetate Polymers 0.000 claims description 2
- 239000000945 filler Substances 0.000 claims description 2
- 239000012466 permeate Substances 0.000 claims description 2
- -1 polyethylene Polymers 0.000 claims description 2
- 229920000573 polyethylene Polymers 0.000 claims description 2
- 229920002223 polystyrene Polymers 0.000 claims description 2
- 239000000779 smoke Substances 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 239000001814 pectin Substances 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000523 sample Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 7
- 239000012071 phase Substances 0.000 description 6
- 241000208125 Nicotiana Species 0.000 description 4
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000207782 Convolvulaceae Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000002738 anti-smoking effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Classifications
-
- 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
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
-
- 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
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
- A24B15/26—Use of organic solvents for extraction
-
- 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
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
- A24B15/303—Plant extracts other than tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
-
- 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
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/022—Refining
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a roasted sweet potato essence with prominent style characteristics, a preparation method and application thereof, wherein the roasted sweet potato essence is prepared by separating prepared roasted sweet potato extract through macroporous adsorption resin column chromatography, gel permeation chromatography and membrane separation to obtain various components with characteristic fragrance of roasted sweet potato, mixing the above components at a certain ratio, and removing solvent by rotary evaporator. Compared with the traditional method, pectin, protein and macromolecular pigment in the traditional baked sweet potato extract are removed, and characteristic aroma components are effectively enriched; the roasted sweet potato essence obtained by the invention can be added into cigarettes, so that the smoke state can be effectively improved, the sweet taste of the smoke can be increased, and the fragrance quality can be improved.
Description
Technical Field
The invention relates to the technical field of tobacco essence and spice production, in particular to a roasted sweet potato essence with prominent style characteristics, a preparation method and application thereof.
Background
In recent years, with the continuous and deep research of smoking and health and the increasing movement of international anti-smoking, consumers increasingly pay attention to personal health, and requirements of low tar, low harm and the like are put forward on the intrinsic quality of tobacco consumer products. At present, reducing cigarette harm has become a common knowledge in the world tobacco industry. How to reduce the tar content of cigarettes and the flavor of the cigarettes can be accepted by consumers, has become a main challenge of the cigarette industry, and is a key factor influencing the tar reduction of cigarette products in China. The traditional flavoring and charging technology and the traditional essence and spice which are commonly used at present cannot meet the corresponding requirements, and new spice and matching technology which meet the requirements of low-tar cigarette products are urgently needed.
Sweet potato is also called sweet potato, etc., belongs to the family of Convolvulaceae, is native to south America and Ann's Lissie islands, and is one of the main food crops and cash crops in China. Sweet potato has fragrant and sweet taste and intense attractive flavor after being thermally processed, and in the baking process, firstly, a great amount of starch is hydrolyzed into reducing sugar by endogenous amylase of the sweet potato at a low temperature stage which is not deactivated, and then a series of thermal degradation reactions occur, wherein Maillard and caramelization reactions are the most main ways. In addition, the sweet taste of the baked sweet potato and the cigarette have high consistency in chemical composition and olfactory sensation. The pectin, protein, macromolecular pigment and other substances in the current commercial baked sweet potato extract are not removed, so that the current commercial baked sweet potato extract is applied to cigarettes, the sweet fragrance of the smoke of the cigarettes is improved, the irritation and miscellaneous gas of the smoke are increased, and the application of the current commercial baked sweet potato extract in the cigarettes is limited.
Disclosure of Invention
The invention aims to provide the roasted sweet potato essence with the prominent style characteristics, the preparation method and the application thereof, which overcome the defects in the prior art and solve the problem of side effects in the application of the roasted sweet potato extract in the prior art.
The technical problems to be solved by the invention are realized by the following technical scheme:
The roasted sweet potato essence with obvious style and characteristics is prepared by preparing a plurality of components containing the characteristic fragrance of roasted sweet potato by macroporous adsorption resin column chromatography, gel permeation chromatography and membrane separation of the prepared roasted sweet potato extract, mixing the plurality of components according to a certain proportion, and removing the solvent by using a rotary evaporator.
A preparation method of roasted sweet potato essence with prominent style characteristics comprises the following steps:
(1) Preparing baked sweet potato extract: weighing baked sweet potato, peeling, adding ethanol solution, performing ultrasonic treatment at 40deg.C for 30min, filtering, and removing solvent by rotary evaporator to obtain baked sweet potato extract;
(2) Macroporous adsorption resin column chromatography: dissolving a part of the baked sweet potato extract prepared in the step (1) in distilled water, filtering by a water phase membrane, loading the sample, eluting by using 10% -50% ethanol solution at a flow rate of 1.0-2.0 mL/min, and collecting a product with characteristic aroma separation of the baked sweet potato to obtain a component Z1;
(3) Gel permeation chromatography: dissolving a part of the baked sweet potato extract prepared in the step (1) in distilled water, filtering by a water phase membrane, loading the sample, eluting the sample by distilled water at a flow rate of 1.0-2.0 mL/min, and collecting a product with characteristic aroma separation of the baked sweet potato to obtain a component Z2;
(4) Membrane separation: dissolving a part of the baked sweet potato extract prepared in the step (1) in 10% -30% ethanol solution, separating and removing impurities by using a membrane separation device, and collecting a component Z3 of a membrane separation permeate;
(5) Compounding and concentrating: mixing the components Z1, Z2 and Z3 according to a certain proportion, and removing the solvent by using a rotary evaporator to obtain the roasted sweet potato essence.
Preferably, in the above technical scheme, the ethanol concentration in the step (1) is 70% -90%.
Preferably, in the above technical scheme, in the step (2), the macroporous adsorption resin is a nonpolar or medium-polar resin.
Preferably, in the above technical solution, in step (3), the filler of the gel permeation chromatography is a crosslinked polystyrene gel or a crosslinked dextran gel.
Preferably, in the above technical solution, in step (4), the membrane used for membrane separation is cellulose acetate or polyethylene.
Preferably, in the above technical scheme, in the step (5), the mass ratio of the components Z1, Z2 and Z3 is 1:1:1, 1:1.5:1.5 or 1:2:2.
A cigarette is added with roasted sweet potato essence.
An application of roasted sweet potato essence in cigarette.
The technical scheme of the invention has the following beneficial effects:
Compared with the traditional method, pectin, protein and macromolecular pigment in the traditional baked sweet potato extract are removed, and characteristic aroma components are effectively enriched.
The roasted sweet potato essence obtained by the invention can be added into cigarettes, so that the smoke state can be effectively improved, the sweet taste of the smoke can be increased, and the fragrance quality can be improved.
Detailed Description
Various exemplary embodiments of the invention will now be described in detail. It should be noted that: the relative arrangement of the components and steps, numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless it is specifically stated otherwise.
Example 1
A preparation method of baked sweet potato essence with prominent style characteristics comprises the following steps:
(1) Weighing baked sweet potato, peeling, adding 90% ethanol solution, performing ultrasonic treatment at 40deg.C for 30min, filtering, and removing solvent by rotary evaporator to obtain baked sweet potato extract;
(2) Macroporous adsorption resin column chromatography: dissolving a part of the baked sweet potato extract prepared in the step (1) in distilled water, filtering by a water phase membrane, loading the sample, eluting by 10% ethanol solution at a flow rate of 1.0mL/min, and collecting a product with characteristic aroma separation of the baked sweet potato to obtain a component Z1;
(3) Gel permeation chromatography: dissolving a part of the baked sweet potato extract prepared in the step (1) in distilled water, filtering by an aqueous phase membrane, loading the sample, eluting with distilled water at a flow rate of 1.0mL/min, and collecting a product with characteristic aroma separation of baked sweet potato to obtain a component Z2;
(4) Membrane separation: dissolving a part of sweet potato extract prepared in the step (1) in 10% ethanol solution, separating and removing impurities by using a membrane separation device, and collecting a component Z3 of membrane separation permeation solution;
(5) Compounding and concentrating: mixing the components Z1, Z2 and Z3 according to the mass ratio of 1:1:1, and removing the solvent by using a rotary evaporator to obtain the baked sweet potato essence GSXJ-1.
Example 2
A preparation method of baked sweet potato essence with prominent style characteristics comprises the following steps:
(1) Weighing baked sweet potato, peeling, adding 90% ethanol solution, performing ultrasonic treatment at 40deg.C for 30min, filtering, and removing solvent by rotary evaporator to obtain baked sweet potato extract;
(2) Macroporous adsorption resin column chromatography: dissolving a part of the baked sweet potato extract prepared in the step (1) in distilled water, filtering by a water phase membrane, loading the sample, eluting by 20% ethanol solution at a flow rate of 1.0mL/min, and collecting a product with characteristic aroma separation of the baked sweet potato to obtain a component Z1;
(3) Gel permeation chromatography: dissolving a part of the baked sweet potato extract prepared in the step (1) in distilled water, filtering by an aqueous phase membrane, loading the sample, eluting with distilled water at a flow rate of 1.5mL/min, and collecting a product with characteristic aroma separation of baked sweet potato to obtain a component Z2;
(4) Membrane separation: dissolving a part of sweet potato extract prepared in the step (1) in 15% ethanol solution, separating and removing impurities by using a membrane separation device, and collecting a component Z3 of membrane separation permeation solution;
(5) Compounding and concentrating: mixing the components Z1, Z2 and Z3 according to the mass ratio of 1:1.5:1.5, and removing the solvent by using a rotary evaporator to obtain the baked sweet potato essence GSXJ-2.
Example 3
A preparation method of baked sweet potato essence with prominent style characteristics comprises the following steps:
(1) Weighing baked sweet potato, peeling, adding 90% ethanol solution, performing ultrasonic treatment at 40deg.C for 30min, filtering, and removing solvent by rotary evaporator to obtain baked sweet potato extract;
(2) Macroporous adsorption resin column chromatography: dissolving a part of the baked sweet potato extract prepared in the step (1) in distilled water, filtering by a water phase membrane, loading the sample, eluting by 30% ethanol solution at a flow rate of 2.0mL/min, and collecting a product with characteristic aroma separation of the baked sweet potato to obtain a component Z1;
(3) Gel permeation chromatography: dissolving a part of the baked sweet potato extract prepared in the step (1) in distilled water, filtering by a water phase membrane, loading the sample, eluting with distilled water at a flow rate of 2mL/min, and collecting a product with characteristic aroma separation of the baked sweet potato to obtain a component Z2;
(4) Membrane separation: dissolving a part of sweet potato extract prepared in the step (1) in 20% ethanol solution, separating and removing impurities by using a membrane separation device, and collecting a component Z3 of membrane separation permeation solution;
(5) Compounding and concentrating: mixing the components Z1, Z2 and Z3 according to the mass ratio of 1:2:2, and removing the solvent by using a rotary evaporator to obtain the baked sweet potato essence GSXJ-3.
Application example:
the roasted sweet potato essence prepared in the above examples 1-3 and the roasted sweet potato extract before treatment are added into the cut tobacco of cigarettes in a feeding procedure in a proportion of 0.08wt% by spraying, the conventional method in the art is adopted to prepare the cigarette products, the moisture (humidity 60% +/-2% and temperature 25+/-1 ℃) is balanced for 24 hours, the odor evaluation and sensory evaluation are carried out by an evaluation group consisting of the evaluation staff with the evaluation qualification, and the specific evaluation results are shown in the following tables 1 and 2.
Table 1 test sample and control sample smell evaluation results
As can be seen from table 1: the roasted sweet potato essence obtained by the invention is added into cigarettes, and the smell flavor is expressed as fruit flavor, flower flavor, milk flavor, burnt flavor and sweet flavor, the paste flavor, the baking flavor and the sour flavor are improved, and the flavor is reduced.
Table 2 results of sensory quality evaluation of test and control samples
As can be seen from table 2: the roasted sweet potato essence obtained by the invention is added into cigarettes, the aroma quality and the aroma quantity of the cigarettes are obviously improved, the impurity gas of the smoke is reduced, the irritation is also reduced, and the comfort of the aftertaste of the smoke is also greatly improved.
Although the present invention has been described with reference to the above embodiments, it should be understood that the present invention is not limited thereto, and that various changes and modifications may be made by those skilled in the art without departing from the spirit and scope of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.
Claims (4)
1. The preparation method of the roasted sweet potato essence with the prominent style characteristics is characterized by comprising the following steps of:
(1) Preparing baked sweet potato extract: weighing baked sweet potato, peeling, adding 70% -90% ethanol solution, performing ultrasonic treatment at 40 ℃ for 30min, filtering, and removing solvent by using a rotary evaporator to obtain baked sweet potato extract;
(2) Macroporous adsorption resin column chromatography: dissolving a part of the baked sweet potato extract prepared in the step (1) in distilled water, filtering by a water phase membrane, loading the sample, eluting by using 10% -50% ethanol solution at a flow rate of 1.0-2.0 mL/min, and collecting a product with characteristic aroma separation of the baked sweet potato to obtain a component Z1; wherein the macroporous adsorption resin is nonpolar or medium polar resin;
(3) Gel permeation chromatography: dissolving a part of the baked sweet potato extract prepared in the step (1) in distilled water, filtering by a water phase membrane, loading the sample, eluting the sample by distilled water at a flow rate of 1.0-2.0 mL/min, and collecting a product with characteristic aroma separation of the baked sweet potato to obtain a component Z2; wherein the filler of the gel permeation chromatography is crosslinked polystyrene gel or crosslinked dextran gel;
(4) Membrane separation: dissolving a part of the baked sweet potato extract prepared in the step (1) in 10% -30% ethanol solution, separating and removing impurities by using a membrane separation device, and collecting a component Z3 of a membrane separation permeate; wherein, the membrane used for membrane separation is cellulose acetate or polyethylene;
(5) Compounding and concentrating: mixing the components Z1, Z2 and Z3 according to a certain proportion, and removing the solvent by using a rotary evaporator to obtain the roasted sweet potato essence.
2. The method for preparing roasted sweet potato essence with prominent style characteristics according to claim 1, wherein in the step (5), the mass ratio of the components Z1, Z2 and Z3 is 1:1:1, 1:1.5:1.5 or 1:2:2.
3. A cigarette characterized in that the cigarette is added with the roasted sweet potato essence prepared by the preparation method of the roasted sweet potato essence with the salient style characteristics according to any one of claims 1-2.
4. An application of a roasted sweet potato essence in cigarettes, wherein the roasted sweet potato essence is prepared by the preparation method of the roasted sweet potato essence with the prominent style characteristics according to any one of claims 1-2.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310128204.2A CN116286191B (en) | 2023-02-17 | 2023-02-17 | Roasted sweet potato essence with prominent style characteristics and preparation method and application thereof |
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| CN202310128204.2A CN116286191B (en) | 2023-02-17 | 2023-02-17 | Roasted sweet potato essence with prominent style characteristics and preparation method and application thereof |
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| CN116286191B true CN116286191B (en) | 2024-09-13 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496638B (en) * | 2009-03-11 | 2011-10-12 | 云南天宏香精香料有限公司 | Additive agent for Chinese herbal medicine tobacco as well as preparation method and application |
| KR101548204B1 (en) * | 2012-10-29 | 2015-08-31 | 전대석 | Manufacturing method of roast sweet potato |
| CN104152269B (en) * | 2014-08-13 | 2016-04-27 | 河南中烟工业有限责任公司 | A kind of roasting fragrant and sweet essence, its preparation method and the application in cigarette |
| CN105831792B (en) * | 2016-04-27 | 2017-10-31 | 中国烟草总公司郑州烟草研究院 | A kind of jujube bakes the preparation method of fragrant and sweet component and its application in pipe tobacco |
| CN115678680B (en) * | 2022-09-16 | 2024-07-26 | 中国烟草总公司郑州烟草研究院 | Preparation method of natural spice special flavor group for cigarettes |
| CN115413814B (en) * | 2022-09-16 | 2023-11-21 | 河南中烟工业有限责任公司 | Preparation method for improving sweet characteristics of cigarettes and spice prepared by adopting preparation method |
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- 2023-02-17 CN CN202310128204.2A patent/CN116286191B/en active Active
Non-Patent Citations (1)
| Title |
|---|
| 烤甘薯浸膏的精细化加工及应用研究;郑美玲等;《中国食品添加剂》;20231231;第188-196页 * |
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