Method for production of non-smoking products of rustic tobacco

FIELD: tobacco industry.

SUBSTANCE: invention relates to a method for production of non-smoking products of rustic tobacco. The method involves preparing recipe ingredients, extracting Chinese magnolia vine fruits with liquid carbon dioxide with corresponding miscella separation, cutting rustic tobacco and scorzonera, drying them in a microwave field at preset process parameters. Then one performs their blending, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of the mixture, subliming and removal of carbon dioxide with simultaneous swelling of the mixture. Then one adds apple juice concentrate, sugar syrup, calcium and/or magnesium citrate and water to the mixture and moulds the produced mixture to produce the target product.

EFFECT: method allows to produce a new non-smoking nicotine-containing rustic tobacco product with improved organoleptic properties and extended storage life combined with decreasing losses of flavouring substances and initial raw material nicotine.

1 ex

 

The invention relates to the technology of production of smokeless nikotinsoderzhaschie products type of water nasvay.

A method of obtaining securitising products made of tobacco, providing training recipe components, extraction of tobacco with liquid carbon dioxide, chopping and mixing with the powder of licorice root, pectin, fructose and CO2-extract of peppermint and molding the mixture (Zakiev SUPERVISION, improving the technology of complex processing of tobacco and tobacco in terms of the Kyrgyz Republic. Abstract of thesis. Ph.D. - Krasnodar: Kuban state technological University-BSU, 2003, C-15).

The disadvantages of this method are the high loss of aromatic substances and nicotine of tobacco, low organoleptic properties of the target product and a small shelf life.

The technical result of the invention to provide a new securitising nikotinsoderzhaschie products made of tobacco, with improved organoleptic properties and extended storage life, while reducing the loss of aromatic substances and initial raw material nicotine.

This result is achieved by the fact that the method of obtaining securitising products from tobacco envisages preparation of recipe components, extraction of schisandra chinensis liquid carbon dioxide with the Department for the ment of miscella, cutting of tobacco and salsify, their drying in the microwave to a residual moisture content of about 20% at the power fields of the microwave, which provides heating of the raw material up to the temperature inside pieces 80-90C for at least 1 hour, their blending, impregnation with separated miscella the content of the extract of 0.03% by weight of the mixture with simultaneous increase of pressure, the relief to atmospheric pressure with simultaneous freezing of the mixture, the sublimation and removal of carbon dioxide with simultaneous swelling of the mixture, adding thereto Apple juice concentrate, sugar syrup, calcium citrate and/or magnesium and water and molding the resulting mixture, the mixture is prepared in the following ratio of components by weight 2%:

shag400
Scorcher300
Apple juice concentrate, in terms of
70%solids content90
sugar syrup, in conversion to 70%
concentration90
calcium citrate and/or magnesiumwaterup to 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Schisandra chinensis is extracted with liquid carbon dioxide and separate miscella by known techniques (Kasyanov GI, Vasenkov I., Nematulloev I., Nesterov V.V., Processing of plant raw material liquefied and compressed gases. - M.: Agroniiteipp, 1993, p.7-15).

The shag and Scorcher cut and dried separately in the microwave to a residual moisture content of about 20% for at least 1 hour. While on the known dependencies (Guriev J.K., Scientific and practical bases of thermal processes of food production in the electromagnetic field of the microwave. Abstract distn): MTIP, 1990, p.7-11) calculate the value of the power fields of the microwave, allowing drying time for each commodity 1 hour and heating to a temperature inside pieces 80 and 90C. Power field microwave for each commodity set is greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated capacity.

Drying in the microwave at a temperature above 90C leads to the caramelization of sugars. Drying in the microwave at a temperature below 80C and reducing drying time less than 1 hour degrade the consistency of the target product. POSCO is jku increase drying time automatically leads to an increase in specific energy consumption, the maximum value of the drying time is determined by the desirability function Harrington for the best consistency of the target product at minimum cost of energy.

Then shag and Scorcher mix prescription ratio and fill to seal the separated miscella. The ratio of miscella and impregnated materials are calculated according to the concentration of extract in miscella to achieve content of the extract in miscella equal to 0.03% by weight impregnated mixture. The impregnation is carried out in a sealed container, the pressure is automatically increased to the value corresponding to the vapor pressure of carbon dioxide at the temperature of impregnation. The impregnation time is calculated by the known laws of mass transfer (Kosmodemyanskaya J.V., Processes and devices of food manufactures. A textbook for students of technical schools. - M.: Kolos, 1997, s-162). When this occurs, the absorption of carbon dioxide and saturation of the mixture of herbal components contained in miscella aromatic substances.

After completion of the impregnation vessel pressure drop to atmospheric, which provides the evaporation of carbon dioxide and freezing a mixture of herbal ingredients and the remaining part of the carbon dioxide.

Then perform the sublimation and removal of carbon dioxide, which leads to wspu is the air traffic management plant components in accordance with known technology (EN 2290000 C1, 2006).

To the expanded mixture in prescription quantities add Apple juice concentrate, sugar syrup, calcium citrate and/or magnesium and water with accuracy, appropriate precision used in the industry metering equipment. When using Apple juice concentrate with a solids content not matching with your prescription, and/or sugar syrup with a concentration that does not coincide with prescription, perform conversions prescription quantity on the equivalent solids content and/or sugar, respectively, by known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124). Components are mixed and the resulting mixture is formed into, for example, as granules, as a traditional water nasvay, from which the resulting product has a pronounced sweet taste and fruity aroma. The choice of the cation is calcium or magnesium citrate does not affect the quality of the target product.

Compared with the closest analogue of the loss of aromatic substances of tobacco reduced by 92-95%, the loss of the nicotine is completely excluded.

Obtained according to the described technology and the closest analogue granules with a diameter of about 2 mm was Packed up in glass vials with rubber stoppers 50, the Granules were selected for the tasting OC the NCI directly after production and after every 2 days for 2 months.

The product obtained by the closest analogue, had a pronounced sweet mint taste and a light mint flavor, easily razgulyalsya, resembling the consistency of fondant candies, losing flavor and aroma for 10-15 s, was dissolved to a pulp and have lost the taste and aroma for 30-45 sec, within 8 days of storage granules started to stick, 10-12 days koukoulis stuck to the walls of the container, that is, came in unusable state.

The product obtained by the proposed method had a pronounced sweet taste and characteristic tobacco tone with fruity in taste and aroma, razgulyalsya to a pulp and have lost the taste and aroma for 30-45 s, was dissolved to a pulp and have lost the taste and aroma for 5-7 minutes, the granules do not stick together during the entire period of testing.

Thus, the proposed method allows to obtain new Securitatea nikotinsoderzhaschie product made of tobacco, with improved organoleptic properties and extended storage life, while reducing the loss of aromatic substances and initial raw material nicotine.

The method of obtaining securitising products made of tobacco, providing training recipe components, extraction of schisandra chinensis liquid carbon dioxide with the appropriate Department of miscella, cutting of tobacco and salsify, their drying in the field SV is to a residual moisture content of about 20% at the power fields of the microwave, providing heating the raw material to the temperature inside pieces 80-90C for at least 1 h, their blending, impregnation with separated miscella the content of the extract of 0.03% by weight of the mixture with simultaneous increase of pressure, the relief to atmospheric pressure with simultaneous freezing of the mixture, the sublimation and removal of carbon dioxide with simultaneous swelling of the mixture, adding thereto Apple juice concentrate, sugar syrup, calcium citrate and/or magnesium and water and molding the mixture, and the mixture is prepared in the following ratio of components by weight 2%:

shag400
Scorcher300
Apple juice concentrate, in terms of
70%solids content90
sugar syrup, in conversion to 70%
concentration90
calcium citrate and/or magnesium70
waterup to 1000



 

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EFFECT: higher efficiency of manufacturing.

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