CN108504454B - Preparation method of improved cigarette tailing spice and application of improved cigarette tailing spice in cigarettes - Google Patents
Preparation method of improved cigarette tailing spice and application of improved cigarette tailing spice in cigarettes Download PDFInfo
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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
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/027—Recovery of volatiles by distillation or stripping
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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
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
- A24B15/241—Extraction of specific substances
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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
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/305—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation
- A24B15/307—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation using microorganisms or enzymes as catalysts
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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
- C11B9/02—Recovery or refining of essential oils from raw materials
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Abstract
The invention discloses a preparation method of an improved type cigarette cocktail flavor, which comprises the following steps: taking dried liquorice, fig and kumquat which are natural herbal raw materials, cleaning, slicing, adding feints which are 5-10 times of the mass of the natural herbal raw materials, soaking, and adding mixed enzyme liquid which is 0.1-0.5% of the mass of the natural herbal raw materials to obtain feints extract; mixing the feints extract, reducing sugar and amino acid according to the mass ratio of 10-15: 2-4: 1-2, putting the mixture into a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 7-9, and heating and refluxing at 95 ℃ for 2-6 hours to obtain a feints reactant; and (3) carrying out three-stage molecular distillation on the alcohol tail reactant to obtain four molecular distillation components, and mixing the second-stage light component and the third-stage light component in a ratio of 1: 1-5 to obtain the alcohol tail perfume. The invention also discloses the application of the spice in cigarettes; the invention fills the defect of one-pot preparation of the traditional Maillard reaction spice, and makes the sweet and moist styles of the cigarette more obvious.
Description
Technical Field
The invention relates to the technical field of tobacco flavors, in particular to a preparation method of an improved tobacco cocktail flavor and application thereof in cigarettes.
Background
Molecular distillation is a special liquid-liquid separation technology, which is different from traditional distillation and relies on the principle of difference in boiling point and difference in mean free path of molecular motion of different substances to realize separation. The technology provides an optimal separation method for separating high-boiling-point, heat-sensitive and easily-oxidized materials, can effectively remove substances in liquid such as organic solvent, odor and the like, and is an effective method for desolventizing the liquid after solvent extraction.
In the wine industry, the feints are by-products in the production process of white spirit. During the distillation of the white spirit, the alcoholic strength of the distillate is gradually reduced, and the distillate with the alcoholic strength below 20% vol is called feints and accounts for 1/4-1/3 of the whole distillate. The feints contain more high-boiling-point fragrant substances, including higher alcohols, organic acids, and some lactic acid and its esters, and the mixture ratio is not harmonious, so the feints are sour and astringent. However, the amino acids, esters and organic acids are excellent Maillard reaction precursors or aroma precursors, in Jiangxi tobacco patent of 'a method for preparing Maillard spice for cigarettes by utilizing a wine tail' (application number: 201510785761.7), the wine tail Maillard spice is prepared by adopting the wine tail to carry out Maillard reaction for increasing aroma and then compounding with Jinba tobacco extract, and the Maillard spice can improve the aroma quality and the smoke concentration of cigarettes and reduce the offensive odor when being added into a cigarette leaf group. However, the method adopts a one-pot boiling mode, the process is rough, and the coordination of the spice obtained by directly compounding the Jinba tobacco extract needs to be further enhanced. In order to obtain the cocktail flavor with different styles and improve the sweet feeling and harmony of the flavor, the process improvement is necessary.
Disclosure of Invention
The invention aims to meet the development requirements of companies on cigarettes of different styles and develop an improved type cigarette cocktail flavor which mainly has a sweet and moist style, has outstanding aroma characteristics and obvious aroma enhancement effect. The invention firstly adopts the feints as the extraction solvent, introduces the aroma substances in the natural herbal raw materials such as liquorice, fig, dried kumquat and the like, then achieves the effects of removing impurities, enhancing the aroma and coordinating the taste by compounding plant hydrolase, amylase and monascus esterifying enzyme, then uses the tail wine extract as a Maillard reaction precursor for Maillard aroma enhancement, and finally adopts a three-level molecular distillation means to separate, recombine and compound the aroma substances at all levels.
The preparation method of the improved type cigarette wine tail spice comprises the following steps:
taking natural herbal raw materials including liquorice, fig and dried kumquat, cleaning, slicing, adding feints which are 5-10 times of the mass of the natural herbal raw materials, soaking, adding mixed enzyme liquid which is 0.1-0.5% of the mass of the natural herbal raw materials, uniformly stirring, and carrying out enzymolysis for 6-12 hours at a temperature of 45-50 ℃ and under a natural pH condition to obtain feints;
the mixed enzyme liquid is prepared by mixing red yeast esterifying enzyme, composite plant hydrolase and amylase according to the mass ratio of 1-2: 5-10, wherein the red yeast esterifying enzyme is food-grade, the enzyme activity is 150-200 u/g, the composite plant hydrolase is food-grade, the enzyme activity is 10000u/g, the amylase is food-grade, and the enzyme activity is 10000-20000 u/g; step two, mixing the feints extract, reducing sugar and amino acid according to the mass ratio of 10-15: 2-4: 1-2, putting the mixture into a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 7-9, and heating and refluxing at 95 ℃ for 2-6 hours to obtain a feints reactant;
and step three, carrying out three-stage molecular distillation on the alcohol tail reactant to obtain four molecular distillation components, namely a first-stage light component, a second-stage light component, a third-stage light component and a third-stage heavy component, and mixing the second-stage light component and the third-stage light component in a ratio of 1: 1-5 to obtain the alcohol tail perfume.
Further, the feints are byproducts obtained after the liquor is distilled in the production process of the sorghum liquor, and the alcoholic strength of the feints is 1-10% vol.
Further, the mass ratio of the natural herbal raw materials of the liquorice, the fig and the dried kumquat is 1-5: 1-2.
Further, the reducing sugar is one of fructose, glucose and arabinose.
Further, the amino acid is one or two of proline, aspartic acid, alanine and lysine.
Further, the molecular distillation conditions are as follows: the temperature of the first-stage molecular distillation to the third-stage molecular distillation is respectively 55 ℃, 90 ℃, 110 ℃, the vacuum degree is 0.1Pa, the feeding speed is 450-650 ml/h, and the film scraping speed is 300-400 r/min.
The invention also discloses the application of the improved cigarette wine tail spice prepared by the method in cigarettes, and the improved cigarette wine tail spice is added into tobacco shreds of the cigarettes in a cigarette flavoring mode.
Furthermore, the addition amount of the improved type cigarette wine tail spice is 0.005-0.02% of the mass of the tobacco shreds.
Compared with the prior art, the invention has the advantages and positive effects that:
the tobacco cocktail flavor focuses on cigarette flavoring, and the aroma substances in the liquorice, the fig and the dried kumquat are introduced into the cocktail by adopting an extraction method to participate in the subsequent Maillard reaction and molecular distillation, so that the blending and coordination of various aromas are facilitated; removing components which are not beneficial to cigarette smoking in natural herbal raw materials by composite plant hydrolase and amylase, and catalytically synthesizing fatty acid ethyl ester by adopting a red yeast rice esterifying enzyme to eliminate excessive short-chain and medium-chain fatty acids in the feints so as to achieve the effects of enhancing aroma and improving mouthfeel; by utilizing a molecular distillation means, all levels of aroma components of the wine tail reactant are re-screened and compounded, so that the defects of weak pertinence and unobvious characteristics caused by 'one pot' of Maillard reaction are overcome.
The invention has cheap reaction raw materials and changes waste into valuable, and utilizes Maillard reaction precursors such as amino acid, organic acid, aldehyde ketone and the like in the wine tails; the characteristic fragrance of the liquorice, the fig and the dried kumquat is introduced by adopting a tail wine extraction mode and participates in the subsequent Maillard reaction, so that the sweetness and the moisture are increased, and the fragrance coordination is better; modifying the fragrance of the sun-cured red tobacco by using a biological enzyme technology to improve the taste; the preparation method fills the defects of the traditional Maillard reaction spice, adopts molecular distillation for separation and compounding to ensure that the product has outstanding characteristics, and takes the essence of the dregs; the flavor is added in a cigarette flavoring mode, so that the burning is avoided, and the 'sweet' and 'moist' styles are more obvious.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of an improved type cigarette feint flavor comprises the following steps:
taking 6g of natural herbal raw materials including 6g of liquorice, 3g of fig and 3g of dried kumquat, cleaning, slicing, adding 120g of feints, soaking, adding 0.06g of mixed enzyme solution, stirring uniformly, and carrying out enzymolysis for 6 hours at 45-50 ℃ under the natural condition of pH to obtain feints extract;
the wine lees are byproducts obtained after wine distillation in the production process of the sorghum wine, the alcoholic strength of the wine lees is 1% vol, the mixed enzyme liquid is formed by mixing red yeast esterifying enzyme, compound plant hydrolase and amylase according to the mass ratio of 2: 5, wherein the red yeast esterifying enzyme is food grade, the enzyme activity is 150u/g, the compound plant hydrolase is food grade, the enzyme activity is 10000u/g, the amylase is food grade, and the enzyme activity is 10000 u/g;
step two, mixing 100g of the feints extract, 20g of glucose, 8g of proline and 2g of aspartic acid, putting the mixture into a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 7, and heating and refluxing at 95 ℃ for 2 hours to obtain feints reactant;
and step three, carrying out three-stage molecular distillation on the alcohol tail reactant, wherein the molecular distillation conditions are as follows: the temperature of the first-stage molecular distillation to the third-stage molecular distillation is respectively 55 ℃, 90 ℃, 110 ℃, the vacuum degree is 0.1Pa, the feeding speed is 450ml/h, and the film scraping speed is 300r/min, so as to obtain four molecular distillation components, namely a first-stage light component, a second-stage light component, a third-stage light component and a third-stage heavy component, and the second-stage light component and the third-stage light component are mixed according to the proportion of 1: 2, so as to obtain the feints flavor.
Example 2
A preparation method of an improved type cigarette feint flavor comprises the following steps:
step one, taking 9g of natural herbal raw materials including liquorice, 3g of fig and 3g of dried kumquat, cleaning, slicing, adding 150g of feints, soaking, adding 0.03g of mixed enzyme solution, stirring uniformly, and carrying out enzymolysis for 7 hours at 45-50 ℃ under the natural condition of pH to obtain feints extract;
the wine lees are byproducts obtained after wine distillation in the production process of the sorghum wine, the alcoholic strength of the wine lees is 10% vol, the mixed enzyme liquid is formed by mixing red yeast esterifying enzyme, composite plant hydrolase and amylase according to the mass ratio of 2: 5, wherein the red yeast esterifying enzyme is food grade, the enzyme activity is 200u/g, the composite plant hydrolase is food grade, the enzyme activity is 10000u/g, the amylase is food grade, and the enzyme activity is 20000 u/g;
step two, mixing 100g of the feints extract, 20g of fructose, 8g of proline and 2g of lysine, putting the mixture into a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 7.5, and heating and refluxing at 95 ℃ for 3 hours to obtain feints reactant;
and step three, carrying out three-stage molecular distillation on the alcohol tail reactant, wherein the molecular distillation conditions are as follows: the temperature of the first-stage molecular distillation to the third-stage molecular distillation is respectively 55 ℃, 90 ℃, 110 ℃, the vacuum degree is 0.1Pa, the feeding speed is 500ml/h, and the film scraping speed is 350r/min, so as to obtain four molecular distillation components, namely a first-stage light component, a second-stage light component, a third-stage light component and a third-stage heavy component, and the second-stage light component and the third-stage light component are mixed according to the proportion of 1: 2, so as to obtain the feints flavor.
Example 3
A preparation method of an improved type cigarette feint flavor comprises the following steps:
step one, taking 9g of natural herbal raw materials including liquorice, 3g of fig and 3g of dried kumquat, cleaning, slicing, adding 150g of feints, soaking, adding 0.03g of mixed enzyme solution, stirring uniformly, and carrying out enzymolysis for 8 hours at 45-50 ℃ under the natural condition of pH value to obtain feints extract;
the wine lees are byproducts obtained after wine distillation in the production process of the sorghum wine, the alcoholic strength of the wine lees is 10% vol, the mixed enzyme liquid is formed by mixing red yeast esterifying enzyme, composite plant hydrolase and amylase according to the mass ratio of 2: 5, wherein the red yeast esterifying enzyme is food grade, the enzyme activity is 150u/g, the composite plant hydrolase is food grade, the enzyme activity is 10000u/g, the amylase is food grade, and the enzyme activity is 20000 u/g;
step two, mixing 100g of the feints extract, 20g of glucose, 8g of proline and 2g of lysine, putting the mixture into a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 7.5, and heating and refluxing at 95 ℃ for 4 hours to obtain feints reactant;
and step three, carrying out three-stage molecular distillation on the alcohol tail reactant, wherein the molecular distillation conditions are as follows: the temperature of the first-stage molecular distillation to the third-stage molecular distillation is respectively 55 ℃, 90 ℃, 110 ℃, the vacuum degree is 0.1Pa, the feeding speed is 550ml/h, and the film scraping speed is 350r/min, so as to obtain four molecular distillation components, namely a first-stage light component, a second-stage light component, a third-stage light component and a third-stage heavy component, and the second-stage light component and the third-stage light component are mixed according to the proportion of 1: 2, so as to obtain the feints flavor.
Example 4
A preparation method of an improved type cigarette feint flavor comprises the following steps:
taking 6g of natural herbal raw materials including 6g of liquorice, 3g of fig and 3g of dried kumquat, cleaning, slicing, adding 120g of feints, soaking, adding 0.1g of mixed enzyme solution, uniformly stirring, and performing enzymolysis for 9 hours at 45-50 ℃ under the natural condition of pH (potential of hydrogen) to obtain feints extract;
the wine lees are byproducts obtained after wine distillation in the production process of the sorghum wine, the alcoholic strength of the wine lees is 5% vol, the mixed enzyme liquid is formed by mixing red yeast esterifying enzyme, compound plant hydrolase and amylase according to the mass ratio of 2: 5: 10, wherein the red yeast esterifying enzyme is food grade, the enzyme activity is 200u/g, the compound plant hydrolase is food grade, the enzyme activity is 10000u/g, the amylase is food grade, and the enzyme activity is 10000 u/g;
step two, mixing 100g of the feints extract, 20g of glucose, 8g of proline and 4g of alanine, placing the mixture in a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 8, and heating and refluxing at 95 ℃ for 5 hours to obtain feints reactant;
and step three, carrying out three-stage molecular distillation on the alcohol tail reactant, wherein the molecular distillation conditions are as follows: the temperature of the first-stage molecular distillation to the third-stage molecular distillation is respectively 55 ℃, 90 ℃, 110 ℃, the vacuum degree is 0.1Pa, the feeding speed is 600ml/h, and the film scraping speed is 300r/min, so as to obtain four molecular distillation components, namely a first-stage light component, a second-stage light component, a third-stage light component and a third-stage heavy component, and the second-stage light component and the third-stage light component are mixed according to the proportion of 1: 2, so as to obtain the feints flavor.
Example 5
A preparation method of an improved type cigarette feint flavor comprises the following steps:
taking 15g of natural herbal raw materials including liquorice, 3g of fig and 3g of dried kumquat, cleaning, slicing, adding 210g of feints, adding 0.06g of mixed enzyme solution, uniformly stirring, and performing enzymolysis for 10 hours at 45-50 ℃ under the natural pH condition to obtain feints extract;
the wine lees are byproducts obtained after wine distillation in the production process of the sorghum wine, the alcoholic strength of the wine lees is 3% vol, the mixed enzyme liquid is formed by mixing red yeast esterifying enzyme, compound plant hydrolase and amylase according to the mass ratio of 2: 5: 8, wherein the red yeast esterifying enzyme is food grade, the enzyme activity is 150u/g, the compound plant hydrolase is food grade, the enzyme activity is 10000u/g, the amylase is food grade, and the enzyme activity is 10000 u/g;
step two, mixing 100g of the feints extract, 25g of glucose, 8g of proline and 2g of lysine, putting the mixture into a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 8.5, and heating and refluxing at 95 ℃ for 6 hours to obtain feints reactant;
and step three, carrying out three-stage molecular distillation on the alcohol tail reactant, wherein the molecular distillation conditions are as follows: the temperature of the first-stage molecular distillation to the third-stage molecular distillation is respectively 55 ℃, 90 ℃, 110 ℃, the vacuum degree is 0.1Pa, the feeding speed is 650ml/h, and the film scraping speed is 300r/min, so as to obtain four molecular distillation components, namely a first-stage light component, a second-stage light component, a third-stage light component and a third-stage heavy component, and the second-stage light component and the third-stage light component are mixed according to the proportion of 1: 3, so as to obtain the cocktail flavor.
Example 6
A preparation method of an improved type cigarette feint flavor comprises the following steps:
taking 6g of natural herbal raw materials including 6g of liquorice, 3g of fig and 3g of dried kumquat, cleaning, slicing, adding 102g of feints, soaking, adding 0.06g of mixed enzyme solution, uniformly stirring, and carrying out enzymolysis for 11 hours at 45-50 ℃ under the natural condition of pH (potential of hydrogen) to obtain feints extract;
the wine lees are byproducts obtained after wine distillation in the production process of the sorghum wine, the alcoholic strength of the wine lees is 7% vol, the mixed enzyme liquid is formed by mixing red yeast esterifying enzyme, composite plant hydrolase and amylase according to the mass ratio of 2: 5, wherein the red yeast esterifying enzyme is food grade, the enzyme activity is 150u/g, the composite plant hydrolase is food grade, the enzyme activity is 10000u/g, the amylase is food grade, and the enzyme activity is 20000 u/g;
step two, mixing 100g of the feints extract, 25g of arabinose, 7g of proline and 3g of aspartic acid, putting the mixture into a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 9, and heating and refluxing at 95 ℃ for 4 hours to obtain feints reactant;
and step three, carrying out three-stage molecular distillation on the alcohol tail reactant, wherein the molecular distillation conditions are as follows: the temperature of the first-stage molecular distillation to the third-stage molecular distillation is respectively 55 ℃, 90 ℃, 110 ℃, the vacuum degree is 0.1Pa, the feeding speed is 500ml/h, and the film scraping speed is 400r/min, so as to obtain four molecular distillation components, namely a first-stage light component, a second-stage light component, a third-stage light component and a third-stage heavy component, and the second-stage light component and the third-stage light component are mixed according to the proportion of 1: 4, so as to obtain the cocktail flavor.
Example 7
A preparation method of an improved type cigarette feint flavor comprises the following steps:
taking 6g of natural herbal raw materials including 6g of liquorice, 3g of fig and 3g of dried kumquat, cleaning, slicing, adding 120g of feints, soaking, adding 0.06g of mixed enzyme solution, stirring uniformly, and carrying out enzymolysis for 12 hours at 45-50 ℃ under the natural condition of pH to obtain feints extract;
the wine lees are byproducts obtained after wine distillation in the production process of the sorghum wine, the alcoholic strength of the wine lees is 1% vol, the mixed enzyme liquid is formed by mixing red yeast esterifying enzyme, composite plant hydrolase and amylase according to the mass ratio of 2: 5, wherein the red yeast esterifying enzyme is food grade, the enzyme activity is 200u/g, the composite plant hydrolase is food grade, the enzyme activity is 10000u/g, the amylase is food grade, and the enzyme activity is 20000 u/g;
step two, mixing 100g of the feints extract, 20g of glucose, 8g of proline and 2g of aspartic acid, putting the mixture into a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 8, and heating and refluxing at 95 ℃ for 3.5 hours to obtain feints reactant;
and step three, carrying out three-stage molecular distillation on the alcohol tail reactant, wherein the molecular distillation conditions are as follows: the temperature of the first-stage molecular distillation to the third-stage molecular distillation is respectively 55 ℃, 90 ℃, 110 ℃, the vacuum degree is 0.1Pa, the feeding speed is 500ml/h, and the film scraping speed is 400r/min, so as to obtain four molecular distillation components, namely a first-stage light component, a second-stage light component, a third-stage light component and a third-stage heavy component, and the second-stage light component and the third-stage light component are mixed according to the proportion of 1: 3, so as to obtain the cocktail flavor.
Example 8
A preparation method of an improved type cigarette feint flavor comprises the following steps:
taking 6g of natural herbal raw materials including 6g of liquorice, 3g of fig and 3g of dried kumquat, cleaning, slicing, adding 120g of feints, soaking, adding 0.06g of mixed enzyme solution, stirring uniformly, and carrying out enzymolysis for 8 hours at 45-50 ℃ under the natural condition of pH value to obtain feints extract;
the wine lees are byproducts obtained after wine distillation in the production process of the sorghum wine, the alcoholic strength of the wine lees is 1% vol, the mixed enzyme liquid is formed by mixing red yeast esterifying enzyme, composite plant hydrolase and amylase according to the mass ratio of 2: 5, wherein the red yeast esterifying enzyme is food grade, the enzyme activity is 150u/g, the composite plant hydrolase is food grade, the enzyme activity is 10000u/g, the amylase is food grade, and the enzyme activity is 20000 u/g;
step two, mixing 100g of the feints extract, 20g of glucose, 8g of proline and 2g of aspartic acid, putting the mixture into a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 8, and heating and refluxing at 95 ℃ for 4.5 hours to obtain feints reactant;
and step three, carrying out three-stage molecular distillation on the alcohol tail reactant, wherein the molecular distillation conditions are as follows: the temperature of the first-stage molecular distillation to the third-stage molecular distillation is respectively 55 ℃, 90 ℃, 110 ℃, the vacuum degree is 0.1Pa, the feeding speed is 500ml/h, and the film scraping speed is 300r/min, so as to obtain four molecular distillation components, namely a first-stage light component, a second-stage light component, a third-stage light component and a third-stage heavy component, and the second-stage light component and the third-stage light component are mixed according to the proportion of 1: 5, so as to obtain the feints flavor.
Test examples
The improved cocktail flavor for cigarettes prepared in examples 1-8 is added to a leaf formulation of a Jinsheng (Jipin) cigarette in a cigarette flavoring manner, wherein the addition amount of the cocktail flavor is 0.005% of the mass of tobacco shreds, and the cigarettes are prepared.
An expert smoking group organized to qualify for national cigarette smoking according to the five ginseng standard GB5606.4-2005 cigarette part 4: sensory technical requirements and YC/T497-:
TABLE 1 cigarette sensory evaluation results
Compared with the original Jinsheng (Jipin) cigarette product, the cigarette product prepared by adding the improved type cigarette tailing flavor of the embodiments 1-8 has a sweet and moist style, the richness of the aroma and the smoke concentration are obviously increased, and the wine tailing flavor prepared by the embodiments 3 and 7 has the highest quality and is most coordinated with the smoking taste of the cigarette; when the heating reflux time is 3.5-4 h, the quality of the cocktail flavor is better; the aroma quality of a sample obtained by fructose reaction is superior to that of arabinose; after molecular distillation, the secondary light component and the tertiary light component are compounded in a mass ratio of 1: 2-3 to achieve the optimal effect.
The above embodiments are merely preferred embodiments of the present invention, and any simple modification, modification and substitution changes made to the above embodiments according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (3)
1. A preparation method of an improved type cigarette cocktail flavor is characterized by comprising the following steps:
taking natural herbal raw materials including liquorice, fig and dried kumquat, cleaning, slicing, adding feints which are 5-10 times of the mass of the natural herbal raw materials, soaking, adding mixed enzyme liquid which is 0.1-0.5% of the mass of the natural herbal raw materials, uniformly stirring, and carrying out enzymolysis for 6-12 hours at a temperature of 45-50 ℃ and under a natural pH condition to obtain feints;
the mixed enzyme liquid is prepared by mixing red yeast esterifying enzyme, composite plant hydrolase and amylase according to the mass ratio of 1-2: 5-10, wherein the red yeast esterifying enzyme is food-grade, the enzyme activity is 150-200 u/g, the composite plant hydrolase is food-grade, the enzyme activity is 10000u/g, the amylase is food-grade, and the enzyme activity is 10000-20000 u/g;
step two, mixing the feints extract, reducing sugar and amino acid according to the mass ratio of 10-15: 2-4: 1-2, putting the mixture into a reaction kettle, adding a small amount of ammonia water to adjust the pH value to 7-9, and heating and refluxing at 95 ℃ for 2-6 hours to obtain a feints reactant;
performing three-stage molecular distillation on the alcohol tail reactant to obtain four molecular distillation components, namely a first-stage light component, a second-stage light component, a third-stage light component and a third-stage heavy component, and mixing the second-stage light component and the third-stage light component in a ratio of 1: 2-3 to obtain alcohol tail perfume;
the feints are byproducts obtained after the liquor is distilled in the production process of the kaoliang spirit, and the alcoholic strength of the feints is 1-10% vol;
the mass ratio of the natural herbal raw materials including liquorice, fig and dried kumquat is 1-5: 1-2;
the reducing sugar is glucose;
the amino acids are proline and aspartic acid, or proline and lysine;
the conditions of the molecular distillation are as follows: the temperature of the first-stage molecular distillation to the third-stage molecular distillation is respectively 55 ℃, 90 ℃, 110 ℃, the vacuum degree is 0.1Pa, the feeding speed is 450-650 ml/h, and the film scraping speed is 300-400 r/min.
2. The use of the improved tobacco cocktail flavor prepared by the method of claim 1 in cigarettes, wherein the improved tobacco cocktail flavor is added to the cut tobacco of cigarettes in a manner of flavoring the cigarettes.
3. The application of claim 2, wherein the addition amount of the improved cigarette tailing flavor is 0.005-0.02% of the mass of the cut tobacco.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810205020.0A CN108504454B (en) | 2018-03-13 | 2018-03-13 | Preparation method of improved cigarette tailing spice and application of improved cigarette tailing spice in cigarettes |
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| CN111375363A (en) * | 2018-12-29 | 2020-07-07 | 贵州中烟工业有限责任公司 | Method for preparing spice by using vinasse extract as raw material and adopting microchannel reactor and application of method |
| CN109758785A (en) * | 2019-03-28 | 2019-05-17 | 江西中烟工业有限责任公司 | A kind of preparation method of cigar ultra high pressure extraction liquid Maillard reaction flavor and the application in cigarette |
| CN111040876A (en) * | 2019-12-19 | 2020-04-21 | 云南瑞升烟草技术（集团）有限公司 | Preparation method of natural spice suitable for cigarette bead blasting |
| CN115386428B (en) * | 2022-09-02 | 2023-07-04 | 江西中烟工业有限责任公司 | Multistage extraction-based Maillard reaction essence of drug-flavor mixed system |
| CN115644494B (en) * | 2022-09-02 | 2024-04-12 | 江西中烟工业有限责任公司 | Preparation method and application of mixed tobacco recombinant essence |
| CN115537268B (en) * | 2022-09-26 | 2023-11-24 | 江西中烟工业有限责任公司 | Mixed system Maillard reaction essence based on multistage extraction and batch stability control method thereof |
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| CN103254995A (en) * | 2013-06-04 | 2013-08-21 | 无锡华海香料有限公司 | Preparation method of spice |
| CN104745304B (en) * | 2015-04-10 | 2018-03-09 | 云南中烟工业有限责任公司 | The maillard reaction product prepared using rose, pomegranate and fermented glutinous rice as raw material and its application in cigarette |
| CN105419943A (en) * | 2015-11-16 | 2016-03-23 | 江西中烟工业有限责任公司 | Method for utilizing ending beer for preparing Maillard spice for cigarettes |
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| CN107287031B (en) * | 2017-06-06 | 2020-09-11 | 武汉黄鹤楼香精香料有限公司 | Method for preparing tobacco additive by separating aroma-developing components of Maillard reactant of aromatic tobacco and application |
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