CN111991847B - Coffee bean hull extract and preparation method and application thereof - Google Patents
Coffee bean hull extract and preparation method and application thereof Download PDFInfo
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- CN111991847B CN111991847B CN202010914953.4A CN202010914953A CN111991847B CN 111991847 B CN111991847 B CN 111991847B CN 202010914953 A CN202010914953 A CN 202010914953A CN 111991847 B CN111991847 B CN 111991847B
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/04—Solvent extraction of solutions which are liquid
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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
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
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Abstract
The invention relates to the technical field of tobacco, in particular to a preparation method of a coffee bean hull extract, which comprises the following steps: s1, cleaning and airing fresh coffee bean shells, adding the pickling liquid, and pickling for 2d-4d at the temperature of 3-8 ℃; s2, after pickling, fishing out and draining the coffee bean hulls, rinsing the coffee bean hulls for 3-5 times by using deionized water, placing the coffee bean hulls into an oven after rinsing and draining, baking for the second time, and cooling for later use after baking for the second time.
Description
Technical Field
The invention relates to the technical field of tobacco, in particular to a preparation method of a coffee bean hull extract.
Background
Coffee beans are plant fruits used to make coffee. Broadly speaking, there are 2 kinds of coffee beans in the world, arabica beans and robusta beans. The coffee fruit consists of two oval seeds facing each other. The surfaces that abut each other are flat junctions, called flat beans. However, there are also beans which consist of one round seed, called a bean, and which do not have a different taste.
Coffee bean hulls are important byproducts in the production process of coffee beans, the coffee bean hulls are generally used as fertilizers and even directly discarded, when the coffee bean hulls are not properly treated, not only is resource waste caused, but also serious pollution is brought to the environment, and in order to better solve the problem, more and more researchers begin to be interested in researching the potential application of the coffee hulls in recent years.
In the preparation of tobacco sheets by a paper making method, the concentrated extract liquor is directly dip-coated or sprayed on a sheet base of the sheet, and the product has the defects of heavy miscellaneous gas and wood gas, obvious dry sensation in the throat, obvious pungent sensation in the tongue and the like. In order to extract the effective components in the coffee bean hull and apply the effective components to the tobacco sheets for improving the flavor and taste of the tobacco sheets, a preparation method of the coffee bean hull extract is proposed to solve the problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation method of a coffee bean hull extract.
A preparation method of a coffee bean hull extract comprises the following steps:
s1, cleaning and airing fresh coffee bean shells, adding a pickling solution, wherein the mass ratio of the pickling solution to the coffee bean shells is (1-1.5): 1, pickling for 2d-4d at the temperature of 3-8 ℃;
s2, after pickling, fishing out and draining the coffee bean shells, rinsing the coffee bean shells for 3-5 times by using deionized water, after rinsing and draining, putting the coffee bean shells into an oven, baking for 4-6 h at 120-140 ℃, performing primary baking, after cooling after the primary baking, mixing the coffee bean shells with rice oil, baking for 30-45 min at 140-160 ℃, performing secondary baking, and cooling for later use after the secondary baking;
s3, crushing and sieving the cooled coffee bean shells to obtain coffee bean shell powder, adding deionized water with the mass being 10-20 times that of the coffee bean shell powder into the coffee bean shell powder for mixing, then, carrying out pressure cooking on the mixture for 2-4 h at the temperature of 105-120 ℃, cooling, filtering and separating to obtain filtrate, and discarding filter residues;
s4, concentrating the filtrate under reduced pressure to 1/10-1/3 of the original volume to obtain a concentrated solution, adding an extractant which is 3-8 times of the volume of the concentrated solution into the concentrated solution for extraction, recovering the solvent from the extract under reduced pressure to obtain an extract, and drying the extract to powder;
s5, performing reflux hydrolysis for 2-4 h by using acetic acid aqueous solution with the volume 80-100 times that of the powder, concentrating, pumping the obtained concentrated feed liquid onto a polyamide adsorption column, adsorbing for 30min, washing by using deionized water with the volume 3-5 times that of the polyamide adsorption column to remove impurities, eluting by using 60-70% ethanol, and collecting ethanol eluent; concentrating under reduced pressure to obtain coffee bean hull extract.
Preferably, in S1, the pickling solution is a saturated sodium chloride solution.
Preferably, the pickling liquid is also internally added with 2, 5-dimethyl pyrazine and 4-ethyl guaiacol, wherein the mass of the 2, 5-dimethyl pyrazine is 0.005-0.04 time of that of the pickling liquid, and the mass of the 4-ethyl guaiacol is 0.01-0.05 time of that of the pickling liquid.
Preferably, in S2, the mass ratio of the rice oil to the coffee bean hulls is (0.05-0.2): 1.
preferably, in S3, after cooking, and after the mixture is cooled, the decolorized sand in an amount of 0.1 to 0.3 times the mass of the coffee bean hull powder is added to the mixture, and after stirring for 15 to 30 minutes, the mixture is filtered.
Preferably, in the S3, the mesh number of the screen in the screening process is 100-120 meshes.
Preferably, in S4, the extractant is one of diethyl ether or petroleum ether.
A coffee bean hull extract is prepared by the above extraction method.
A tobacco sheet contains the coffee bean hull extract, and the coffee bean hull extract accounts for 2% -8% of the mass of the tobacco sheet.
The invention has the beneficial effects that:
1. the coffee bean hull extract obtained by the method has natural fragrance, and the fragrance of the coffee bean hull extract can be further improved by mixing 2, 5-dimethylpyrazine, 4-ethylguaiacol and rice oil into the coffee bean hull extract in the extraction process, so that the taste of the tobacco sheets is improved, and the production cost of the coffee bean hull extract can be reduced by the 2, 5-dimethylpyrazine, 4-ethylguaiacol and the rice oil.
2. In the method, the coffee bean shells are pickled firstly, the tissues of the coffee bean shells can be damaged in the pickling process, the internal water can be analyzed out, the subsequent extraction of effective components is facilitated, the coffee bean shells are prevented from being rotted, and meanwhile, the 2, 5-dimethyl pyrazine and 4-ethyl guaiacol can be pickled in the coffee bean shells to improve the aroma of the coffee bean shells.
3. In the method, the rice oil is added in the secondary roasting process of the coffee bean hulls, the proportion of fatty acids in the rice oil is balanced, the rice oil is rich in nutrition, the rice oil can permeate into the coffee bean hulls in the roasting process and is mutually fused with the oil of the coffee bean hulls, the oil of the coffee bean hulls can be blended, and meanwhile, the aroma of the coffee bean hulls can be further enhanced by roasting at high temperature.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
In example 1, a method for preparing a coffee bean hull extract, comprising the steps of:
s1, cleaning and airing fresh coffee bean shells, and adding a pickling solution, wherein the mass ratio of the pickling solution to the coffee bean shells is 1: 1, pickling for 2d at the temperature of 3 ℃;
s2, after pickling, fishing out and draining the coffee bean hulls, rinsing the coffee bean hulls for 3-5 times by using deionized water, after rinsing and draining, putting the coffee bean hulls into an oven, baking for 4 hours at 120 ℃, performing primary baking, after cooling after primary baking, mixing the coffee bean hulls with rice oil, baking for 30min at 140 ℃, performing secondary baking, and cooling for later use after secondary baking;
s3, crushing and sieving the cooled coffee bean shells to obtain coffee bean shell powder, adding deionized water with the mass being 10 times that of the coffee bean shell powder into the coffee bean shell powder for mixing, then, carrying out pressure cooking on the mixture for 2 hours at the temperature of 105 ℃, cooling, filtering and separating to obtain filtrate, and removing filter residues;
s4, concentrating the filtrate under reduced pressure to 1/10 of the original volume to obtain a concentrated solution, adding an extractant which is 3-8 times of the volume of the concentrated solution into the concentrated solution for extraction, recovering the solvent from the extract under reduced pressure to obtain an extract, and drying the extract to powder;
s5, performing reflux hydrolysis for 2h by using an acetic acid aqueous solution with the volume 80 times that of the powder, concentrating, pumping the obtained concentrated feed liquid onto a polyamide adsorption column, adsorbing for 30min, washing by using deionized water with the volume 3-5 times that of the polyamide adsorption column to remove impurities, eluting by using 60% ethanol, and collecting ethanol eluent; concentrating under reduced pressure to obtain coffee bean hull extract.
Further, in S1, the pickling solution is a saturated sodium chloride solution.
Furthermore, 2, 5-dimethyl pyrazine and 4-ethyl guaiacol are added into the curing liquid, wherein the mass of the 2, 5-dimethyl pyrazine is 0.005 times of that of the curing liquid, and the mass of the 4-ethyl guaiacol is 0.01 times of that of the curing liquid.
Further, in S2, the mass ratio of the rice oil to the coffee bean hulls is 0.05: 1.
further, in S3, after the mixture is cooled after cooking is completed, decolorized sand in an amount 0.1 times the mass of the coffee bean husk powder is added to the mixture, and the mixture is stirred for 15min and then filtered.
Further, in S3, the mesh number of the screen is 100 meshes in the screening process.
Further, in S4, the extractant is one of diethyl ether or petroleum ether.
In example 2, a method for preparing a coffee bean hull extract, comprising the steps of:
s1, cleaning and airing fresh coffee bean shells, and adding a pickling solution, wherein the mass ratio of the pickling solution to the coffee bean shells is 1.5: 1, pickling for 4d at the temperature of 8 ℃;
s2, after pickling, fishing out and draining the coffee bean hulls, rinsing the coffee bean hulls for 3-5 times by using deionized water, after rinsing and draining, putting the coffee bean hulls into an oven, baking for 6 hours at 140 ℃, performing primary baking, mixing the coffee bean hulls with rice oil after the primary baking is finished and cooled, baking for 45min at 160 ℃, performing secondary baking, and cooling for later use after the secondary baking is finished;
s3, crushing and sieving the cooled coffee bean shells to obtain coffee bean shell powder, adding deionized water with the mass being 20 times that of the coffee bean shell powder into the coffee bean shell powder for mixing, then, carrying out pressure cooking on the mixture for 4 hours at the temperature of 120 ℃, cooling, filtering and separating to obtain filtrate, and removing filter residues;
s4, concentrating the filtrate under reduced pressure to 1/3 of the original volume to obtain a concentrated solution, adding an extractant which is 8 times of the volume of the concentrated solution into the concentrated solution for extraction, recovering the solvent from the extract under reduced pressure to obtain an extract, and drying the extract to powder;
s5, performing reflux hydrolysis for 4h by using an acetic acid aqueous solution with the volume 100 times that of the powder, concentrating, pumping the obtained concentrated feed liquid onto a polyamide adsorption column, adsorbing for 30min, washing by using deionized water with the volume 5 times that of the polyamide adsorption column to remove impurities, eluting by using 70% ethanol, and collecting ethanol eluent; concentrating under reduced pressure to obtain coffee bean hull extract.
Further, in S1, the pickling solution is a saturated sodium chloride solution.
Furthermore, 2, 5-dimethyl pyrazine and 4-ethyl guaiacol are added into the curing liquid, wherein the mass of the 2, 5-dimethyl pyrazine is 0.04 times of that of the curing liquid, and the mass of the 4-ethyl guaiacol is 0.05 times of that of the curing liquid.
Further, in S2, the mass ratio of the rice oil to the coffee bean hulls is 0.2: 1.
further, in S3, after the mixture is cooled after cooking is completed, decolorized sand in an amount 0.3 times the mass of the coffee bean husk powder is added to the mixture, and the mixture is stirred for 30 minutes and then filtered.
Further, in S3, the mesh number of the screen is 120 mesh in the screening process.
Further, in S4, the extractant is one of diethyl ether or petroleum ether.
In example 3, a method for preparing a coffee bean hull extract, comprising the steps of:
s1, cleaning and airing fresh coffee bean shells, and adding a pickling solution, wherein the mass ratio of the pickling solution to the coffee bean shells is 1.2: 1, pickling for 3d at the temperature of 6 ℃;
s2, after pickling, fishing out and draining the coffee bean hulls, rinsing the coffee bean hulls for 3-5 times by using deionized water, after rinsing and draining, putting the coffee bean hulls into an oven, baking for 5 hours at 130 ℃, performing primary baking, after the primary baking is finished and cooled, mixing the coffee bean hulls with rice oil, baking for 40min at 150 ℃, performing secondary baking, and cooling for later use after the secondary baking is finished;
s3, crushing and sieving the cooled coffee bean shells to obtain coffee bean shell powder, adding deionized water with the mass being 15 times that of the coffee bean shell powder into the coffee bean shell powder for mixing, then, carrying out pressure cooking on the mixture for 3 hours at the temperature of 110 ℃, cooling, filtering and separating to obtain filtrate, and removing filter residues;
s4, concentrating the filtrate under reduced pressure to 1/5 of the original volume to obtain a concentrated solution, adding an extractant 6 times the volume of the concentrated solution into the concentrated solution for extraction, recovering the solvent from the extract under reduced pressure to obtain an extract, and drying the extract to powder;
s5, performing reflux hydrolysis for 3h by using acetic acid aqueous solution with the volume 90 times that of the powder, concentrating, pumping the obtained concentrated feed liquid onto a polyamide adsorption column, adsorbing for 30min, washing by using deionized water with the volume 4 times that of the polyamide adsorption column to remove impurities, eluting by using 65% ethanol, and collecting ethanol eluent; concentrating under reduced pressure to obtain coffee bean hull extract.
Further, in S1, the pickling solution is a saturated sodium chloride solution.
Furthermore, 2, 5-dimethyl pyrazine and 4-ethyl guaiacol are added into the curing liquid, wherein the mass of the 2, 5-dimethyl pyrazine is 0.02 times of that of the curing liquid, and the mass of the 4-ethyl guaiacol is 0.03 times of that of the curing liquid.
Further, in S2, the mass ratio of the rice oil to the coffee bean hulls is 0.1: 1.
further, in S3, after the mixture is cooled after cooking is completed, decolorized sand in an amount 0.2 times the mass of the coffee bean husk powder is added to the mixture, and the mixture is stirred for 20min and then filtered.
Further, in S3, the mesh number of the screen is 120 mesh in the screening process.
Further, in S4, the extractant is one of diethyl ether or petroleum ether.
In comparative example 1, a method for preparing a coffee bean husk extract, comprising the steps of:
s1, cleaning and airing fresh coffee bean shells, and adding a pickling solution, wherein the mass ratio of the pickling solution to the coffee bean shells is 1.2: 1, pickling for 3d at the temperature of 6 ℃;
s2, after pickling, fishing out and draining the coffee bean hulls, rinsing the coffee bean hulls for 3-5 times by using deionized water, after rinsing and draining, putting the coffee bean hulls into an oven, baking for 5 hours at 130 ℃, performing primary baking, after the primary baking is finished and cooled, mixing the coffee bean hulls with rice oil, baking for 40min at 150 ℃, performing secondary baking, and cooling for later use after the secondary baking is finished;
s3, crushing and sieving the cooled coffee bean shells to obtain coffee bean shell powder, adding deionized water with the mass being 15 times that of the coffee bean shell powder into the coffee bean shell powder for mixing, then, carrying out pressure cooking on the mixture for 3 hours at the temperature of 110 ℃, cooling, filtering and separating to obtain filtrate, and removing filter residues;
s4, concentrating the filtrate under reduced pressure to 1/5 of the original volume to obtain a concentrated solution, adding an extractant 6 times the volume of the concentrated solution into the concentrated solution for extraction, recovering the solvent from the extract under reduced pressure to obtain an extract, and drying the extract to powder;
s5, performing reflux hydrolysis for 3h by using acetic acid aqueous solution with the volume 90 times that of the powder, concentrating, pumping the obtained concentrated feed liquid onto a polyamide adsorption column, adsorbing for 30min, washing by using deionized water with the volume 4 times that of the polyamide adsorption column to remove impurities, eluting by using 65% ethanol, and collecting ethanol eluent; concentrating under reduced pressure to obtain coffee bean hull extract.
Further, in S1, the pickling solution is a saturated sodium chloride solution.
Further, in S2, the mass ratio of the rice oil to the coffee bean hulls is 0.1: 1.
further, in S3, after the mixture is cooled after cooking is completed, decolorized sand in an amount 0.2 times the mass of the coffee bean husk powder is added to the mixture, and the mixture is stirred for 20min and then filtered.
Further, in S3, the mesh number of the screen is 120 mesh in the screening process.
Further, in S4, the extractant is one of diethyl ether or petroleum ether.
In comparative example 2, a method for preparing a coffee bean husk extract, comprising the steps of:
s1, cleaning and airing fresh coffee bean shells, and adding a pickling solution, wherein the mass ratio of the pickling solution to the coffee bean shells is 1.2: 1, pickling for 3d at the temperature of 6 ℃;
s2, fishing out and draining the coffee bean shells after pickling, rinsing the coffee bean shells for 3-5 times by using deionized water, placing the coffee bean shells into an oven after rinsing and draining, baking for 5 hours at 130 ℃, and cooling for later use after baking;
s3, crushing and sieving the cooled coffee bean shells to obtain coffee bean shell powder, adding deionized water with the mass being 15 times that of the coffee bean shell powder into the coffee bean shell powder for mixing, then, carrying out pressure cooking on the mixture for 3 hours at the temperature of 110 ℃, cooling, filtering and separating to obtain filtrate, and removing filter residues;
s4, concentrating the filtrate under reduced pressure to 1/5 of the original volume to obtain a concentrated solution, adding an extractant 6 times the volume of the concentrated solution into the concentrated solution for extraction, recovering the solvent from the extract under reduced pressure to obtain an extract, and drying the extract to powder;
s5, performing reflux hydrolysis for 3h by using acetic acid aqueous solution with the volume 90 times that of the powder, concentrating, pumping the obtained concentrated feed liquid onto a polyamide adsorption column, adsorbing for 30min, washing by using deionized water with the volume 4 times that of the polyamide adsorption column to remove impurities, eluting by using 65% ethanol, and collecting ethanol eluent; concentrating under reduced pressure to obtain coffee bean hull extract.
Further, in S1, the pickling solution is a saturated sodium chloride solution.
Furthermore, 2, 5-dimethyl pyrazine and 4-ethyl guaiacol are added into the curing liquid, wherein the mass of the 2, 5-dimethyl pyrazine is 0.02 times of that of the curing liquid, and the mass of the 4-ethyl guaiacol is 0.03 times of that of the curing liquid.
Further, in S3, after the mixture is cooled after cooking is completed, decolorized sand in an amount 0.2 times the mass of the coffee bean husk powder is added to the mixture, and the mixture is stirred for 20min and then filtered.
Further, in S3, the mesh number of the screen is 120 mesh in the screening process.
Further, in S4, the extractant is one of diethyl ether or petroleum ether.
In comparative example 3, a method for preparing a coffee bean husk extract, comprising the steps of:
s1, cleaning and airing fresh coffee bean hulls, putting the coffee bean hulls into an oven after airing, baking for 5 hours at 130 ℃, baking for the first time, mixing the coffee bean hulls with rice oil after the first baking is finished and cooled, baking for 40 minutes at 150 ℃, baking for the second time, and cooling for later use after the second baking is finished;
s2, crushing and sieving the cooled coffee bean shells to obtain coffee bean shell powder, adding deionized water with the mass being 15 times that of the coffee bean shell powder into the coffee bean shell powder for mixing, then, carrying out pressure cooking on the mixture for 3 hours at the temperature of 110 ℃, cooling, filtering and separating to obtain filtrate, and removing filter residues;
s3, concentrating the filtrate under reduced pressure to 1/5 of the original volume to obtain a concentrated solution, adding an extractant 6 times the volume of the concentrated solution into the concentrated solution for extraction, recovering the solvent from the extract under reduced pressure to obtain an extract, and drying the extract to powder;
s4, performing reflux hydrolysis for 3h by using acetic acid aqueous solution with the volume 90 times that of the powder, concentrating, pumping the obtained concentrated feed liquid onto a polyamide adsorption column, adsorbing for 30min, washing by using deionized water with the volume 4 times that of the polyamide adsorption column to remove impurities, eluting by using 65% ethanol, and collecting ethanol eluent; concentrating under reduced pressure to obtain coffee bean hull extract.
Further, in S1, the mass ratio of the rice oil to the coffee bean hulls is 0.1: 1.
further, in S2, after the mixture is cooled after cooking is completed, decolorized sand in an amount 0.2 times the mass of the coffee bean husk powder is added to the mixture, and the mixture is stirred for 20min and then filtered.
Further, in S2, the mesh number of the screen is 120 mesh in the screening process.
Further, in S3, the extractant is one of diethyl ether or petroleum ether.
In comparative example 4, a method for preparing a coffee bean husk extract, comprising the steps of:
s1, cleaning and airing fresh coffee bean hulls, putting the coffee bean hulls into an oven after airing, baking for 5 hours at 130 ℃, baking for the first time, mixing the coffee bean hulls with rice oil after the first baking is finished and cooled, baking for 40 minutes at 150 ℃, baking for the second time, and cooling for later use after the second baking is finished;
s2, crushing and sieving the cooled coffee bean shells to obtain coffee bean shell powder, adding deionized water with the mass being 15 times that of the coffee bean shell powder into the coffee bean shell powder for mixing, then, carrying out pressure cooking on the mixture for 3 hours at the temperature of 110 ℃, cooling, filtering and separating to obtain filtrate, and removing filter residues;
s3, concentrating the filtrate under reduced pressure to 1/5 of the original volume to obtain a concentrated solution, adding an extractant 6 times the volume of the concentrated solution into the concentrated solution for extraction, recovering the solvent from the extract under reduced pressure to obtain an extract, and drying the extract to powder;
s4, performing reflux hydrolysis for 3h by using acetic acid aqueous solution with the volume 90 times that of the powder, concentrating, pumping the obtained concentrated feed liquid onto a polyamide adsorption column, adsorbing for 30min, washing by using deionized water with the volume 4 times that of the polyamide adsorption column to remove impurities, eluting by using 65% ethanol, and collecting ethanol eluent; concentrating under reduced pressure to obtain coffee bean hull extract.
Further, in S1, the mass ratio of the rice oil to the coffee bean hulls is 0.1: 1.
further, in S2, the mesh number of the screen is 120 mesh in the screening process.
Further, in S3, the extractant is one of diethyl ether or petroleum ether.
In examples 1 to 3, a tobacco sheet comprising the above coffee bean husk extract was prepared, and the coffee bean husk extract was contained in an amount of 2 to 8% by mass of the tobacco sheet.
In examples 1 to 3 and comparative examples 1 to 4, the obtained coffee bean husk extracts were subjected to sensory quality evaluation of color and smell, and the results are shown in table 1 below.
Table 1: sensory quality evaluation results of color and odor of coffee bean husk extract
| Sample (I) | Colour(s) | Smell(s) |
| Example 1 | Light yellow | Obvious fragrance |
| Example 2 | Light yellow | Obvious fragrance |
| Example 3 | Light yellow | Obvious fragrance |
| Comparative example 1 | Light yellow | Slight fragrance |
| Comparative example 2 | Yellow colour | Obvious fragrance |
| Comparative example 3 | Light yellow | Slight fragrance |
| Comparative example 4 | Brown colour | Obvious fragrance |
In examples 1-3, the coffee bean hull extract is light yellow and has obvious fragrance, in comparative example 1, 2, 5-dimethylpyrazine and 4-ethylguaiacol are not added in the salting process, the fragrance of the extracted coffee bean hull extract is slightly reduced, in comparative example 2, rice oil is not secondarily roasted in the extraction process, so that oil in the coffee bean hull extract is not blended, the coffee bean hull extract is slightly dark and yellow in color, in comparative example 3, salting is not performed in the extraction process, the fragrance of the extracted coffee bean hull extract is slightly reduced, in comparative example 4, the fragrance of the tobacco sheet is almost the same as that of examples 1-3, the color of the coffee bean hull extract is dark brown, and the appearance of the tobacco sheet processed later can be influenced to a certain extent.
In examples 1 to 3 and comparative examples 1 to 4, the obtained coffee bean husk extract was added to tobacco sheets in the same amount for each group, and the coffee bean husk extract was added in an amount of 4% by weight of the tobacco sheets, while sensory quality evaluation of mouth feel was performed on the tobacco sheets prepared without adding the coffee bean husk extract of the present invention, and the results are shown in table 2 below.
Table 2: sensory quality evaluation result of tobacco sheet mouthfeel
As can be seen by comparing examples 1-3 with untreated tobacco sheets, the taste of the tobacco sheets added with the coffee bean hull extract is obviously improved, the quality of the tobacco sheets can be effectively improved, in comparative example 1, 2, 5-dimethylpyrazine and 4-ethylguaiacol are not added in the salting process, the fragrance of the extracted coffee bean hull extract is slightly reduced, but the irritation of the tobacco sheets is obviously reduced, the wood gas is obviously improved, in comparative example 2, the secondary baking of rice oil is not carried out in the extraction process, so that the grease in the coffee bean hull extract is not blended, the irritation of the final tobacco sheets is inferior to that of examples 1-3, in comparative example 3, the salting process is not carried out, the fragrance of the extracted coffee bean hull extract is slightly reduced, the coffee bean hull tissue is not damaged, and part of effective components in the coffee bean hulls cannot be extracted, the final tobacco sheet had a higher wood gas than comparative example 1, and in comparative example 4, the mouth feel of the tobacco sheet was almost the same as in examples 1-3, except that the color of the tobacco sheet was slightly darker.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. A preparation method of a coffee bean hull extract is characterized by comprising the following steps:
s1, cleaning and airing fresh coffee bean shells, adding a pickling solution, wherein the mass ratio of the pickling solution to the coffee bean shells is (1-1.5): 1, pickling for 2d-4d at the temperature of 3-8 ℃;
s2, after pickling, fishing out and draining the coffee bean shells, rinsing the coffee bean shells for 3-5 times by using deionized water, after rinsing and draining, putting the coffee bean shells into an oven, baking for 4-6 h at 120-140 ℃, performing primary baking, after cooling after the primary baking, mixing the coffee bean shells with rice oil, baking for 30-45 min at 140-160 ℃, performing secondary baking, and cooling for later use after the secondary baking;
s3, crushing and sieving the cooled coffee bean shells to obtain coffee bean shell powder, adding deionized water with the mass being 10-20 times that of the coffee bean shell powder into the coffee bean shell powder for mixing, then, carrying out pressure cooking on the mixture for 2-4 h at the temperature of 105-120 ℃, cooling, filtering and separating to obtain filtrate, and discarding filter residues;
s4, concentrating the filtrate under reduced pressure to 1/10-1/3 of the original volume to obtain a concentrated solution, adding an extractant which is 3-8 times of the volume of the concentrated solution into the concentrated solution for extraction, recovering the solvent from the extract under reduced pressure to obtain an extract, and drying the extract to powder;
s5, performing reflux hydrolysis for 2-4 h by using acetic acid aqueous solution with the volume 80-100 times that of the powder, concentrating, pumping the obtained concentrated feed liquid onto a polyamide adsorption column, adsorbing for 30min, washing by using deionized water with the volume 3-5 times that of the polyamide adsorption column to remove impurities, eluting by using 60-70% ethanol, and collecting ethanol eluent; concentrating under reduced pressure to obtain coffee bean hull extract;
in the step S1, the pickling liquid is a saturated sodium chloride solution;
the 2, 5-dimethyl pyrazine and 4-ethyl guaiacol are also added into the pickling liquid, wherein the mass of the 2, 5-dimethyl pyrazine is 0.005-0.04 time of that of the pickling liquid, and the mass of the 4-ethyl guaiacol is 0.01-0.05 time of that of the pickling liquid.
2. The method of claim 1, wherein in the step S2, the mass ratio of the rice oil to the coffee bean hulls is (0.05-0.2): 1.
3. the method of claim 1, wherein in S3, after cooking and cooling the mixture, the decolorized sand is added to the mixture in an amount 0.1-0.3 times the mass of the coffee bean husk powder, and the mixture is stirred for 15-30 min before filtration.
4. The method of claim 1, wherein in the step of screening in the step of S3, the mesh number of the screen is 100-120 meshes.
5. The method of claim 1, wherein in the step of S4, the extractant is one of ethyl ether or petroleum ether.
6. A coffee bean husk extract obtained by the method for producing an extract according to any one of claims 1 to 5.
7. A tobacco sheet comprising the coffee bean husk extract of claim 6 in an amount of 2 to 8% by weight of the tobacco sheet.
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| CN110746303A (en) * | 2019-11-15 | 2020-02-04 | 云南大学 | Coffee bean processing method and extract purification method thereof |
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| GB874481A (en) * | 1956-10-04 | 1961-08-10 | Michele Bonotto | Coffee bean products and methods for producing such products |
| US3796222A (en) * | 1971-03-17 | 1974-03-12 | Philip Morris Inc | Method of making a smoking product from coffee bean hulls |
| TW200616552A (en) * | 2004-09-08 | 2006-06-01 | Takasago Perfumery Co Ltd | Enriched coffee extract and manufacturing method |
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| CN106675783A (en) * | 2016-12-24 | 2017-05-17 | 广东中烟工业有限责任公司 | Preparation method of flavor having tobacco and coffee fragrance and used for thermal reaction tobacco, and application of flavor to cigarettes |
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| CN110746303A (en) * | 2019-11-15 | 2020-02-04 | 云南大学 | Coffee bean processing method and extract purification method thereof |
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