CN101870923B - Method for preparing tobacco tincture spice - Google Patents
Method for preparing tobacco tincture spice Download PDFInfo
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- CN101870923B CN101870923B CN2009100617867A CN200910061786A CN101870923B CN 101870923 B CN101870923 B CN 101870923B CN 2009100617867 A CN2009100617867 A CN 2009100617867A CN 200910061786 A CN200910061786 A CN 200910061786A CN 101870923 B CN101870923 B CN 101870923B
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- tincture
- spice
- tobacco
- distillate
- honeysuckle
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- 229940098465 tincture Drugs 0.000 title claims abstract description 44
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 36
- 235000013599 spices Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 26
- 241000208125 Nicotiana Species 0.000 title abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims description 15
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 14
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 14
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000004062 sedimentation Methods 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 244000061176 Nicotiana tabacum Species 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 241000228245 Aspergillus niger Species 0.000 claims description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- 241000228212 Aspergillus Species 0.000 claims description 2
- 241000193171 Clostridium butyricum Species 0.000 claims description 2
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 241001409305 Siraitia Species 0.000 abstract 3
- 241000725145 Homalomena Species 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000004821 distillation Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 14
- 239000002904 solvent Substances 0.000 description 13
- 235000019504 cigarettes Nutrition 0.000 description 9
- 239000002253 acid Chemical class 0.000 description 7
- 150000002148 esters Chemical class 0.000 description 7
- 239000002304 perfume Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 150000001298 alcohols Chemical class 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 230000000813 microbial effect Effects 0.000 description 5
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- 244000241838 Lycium barbarum Species 0.000 description 4
- 235000015459 Lycium barbarum Nutrition 0.000 description 4
- DCAYPVUWAIABOU-UHFFFAOYSA-N hexadecane Chemical compound CCCCCCCCCCCCCCCC DCAYPVUWAIABOU-UHFFFAOYSA-N 0.000 description 4
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 2
- YEJRWHAVMIAJKC-UHFFFAOYSA-N 4-Butyrolactone Chemical compound O=C1CCCO1 YEJRWHAVMIAJKC-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 2
- 238000004939 coking Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- OMSUIQOIVADKIM-UHFFFAOYSA-N ethyl 3-hydroxybutyrate Chemical compound CCOC(=O)CC(C)O OMSUIQOIVADKIM-UHFFFAOYSA-N 0.000 description 2
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- FNAZRRHPUDJQCJ-UHFFFAOYSA-N henicosane Chemical compound CCCCCCCCCCCCCCCCCCCCC FNAZRRHPUDJQCJ-UHFFFAOYSA-N 0.000 description 2
- MNWFXJYAOYHMED-UHFFFAOYSA-N heptanoic acid Chemical compound CCCCCCC(O)=O MNWFXJYAOYHMED-UHFFFAOYSA-N 0.000 description 2
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 description 2
- HMSWAIKSFDFLKN-UHFFFAOYSA-N hexacosane Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCC HMSWAIKSFDFLKN-UHFFFAOYSA-N 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- AOGQPLXWSUTHQB-UHFFFAOYSA-N hexyl acetate Chemical compound CCCCCCOC(C)=O AOGQPLXWSUTHQB-UHFFFAOYSA-N 0.000 description 2
- CBFCDTFDPHXCNY-UHFFFAOYSA-N icosane Chemical compound CCCCCCCCCCCCCCCCCCCC CBFCDTFDPHXCNY-UHFFFAOYSA-N 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- RZJRJXONCZWCBN-UHFFFAOYSA-N octadecane Chemical compound CCCCCCCCCCCCCCCCCC RZJRJXONCZWCBN-UHFFFAOYSA-N 0.000 description 2
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- WLAMNBDJUVNPJU-UHFFFAOYSA-N 2-methylbutyric acid Chemical compound CCC(C)C(O)=O WLAMNBDJUVNPJU-UHFFFAOYSA-N 0.000 description 1
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- NUONTTMMRCYJMI-UHFFFAOYSA-N 3,4-dibutylphthalic acid Chemical compound CCCCC1=CC=C(C(O)=O)C(C(O)=O)=C1CCCC NUONTTMMRCYJMI-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- XQXPVVBIMDBYFF-UHFFFAOYSA-N 4-hydroxyphenylacetic acid Chemical compound OC(=O)CC1=CC=C(O)C=C1 XQXPVVBIMDBYFF-UHFFFAOYSA-N 0.000 description 1
- KDPMIBMNNGCWTF-UHFFFAOYSA-N C(CCC)O.CC1(CC(C(=O)O)=CC=C1)C(=O)O Chemical class C(CCC)O.CC1(CC(C(=O)O)=CC=C1)C(=O)O KDPMIBMNNGCWTF-UHFFFAOYSA-N 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- DKMROQRQHGEIOW-UHFFFAOYSA-N Diethyl succinate Chemical compound CCOC(=O)CCC(=O)OCC DKMROQRQHGEIOW-UHFFFAOYSA-N 0.000 description 1
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 1
- -1 Ethyl caprilate Chemical compound 0.000 description 1
- 102000004317 Lyases Human genes 0.000 description 1
- 108090000856 Lyases Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229930188620 butyrolactone Natural products 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000011285 coke tar Substances 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000012847 fine chemical Substances 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- XNGIFLGASWRNHJ-UHFFFAOYSA-N o-dicarboxybenzene Natural products OC(=O)C1=CC=CC=C1C(O)=O XNGIFLGASWRNHJ-UHFFFAOYSA-N 0.000 description 1
- 229940038384 octadecane Drugs 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 150000003222 pyridines Chemical class 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- POOSGDOYLQNASK-UHFFFAOYSA-N tetracosane Chemical compound CCCCCCCCCCCCCCCCCCCCCCCC POOSGDOYLQNASK-UHFFFAOYSA-N 0.000 description 1
- UAXOELSVPTZZQG-UHFFFAOYSA-N tiglic acid Natural products CC(C)=C(C)C(O)=O UAXOELSVPTZZQG-UHFFFAOYSA-N 0.000 description 1
- 239000003039 volatile agent Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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- Manufacture Of Tobacco Products (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to a method for preparing a spice, in particular to a method for preparing a tobacco tincture spice. The method comprises the following steps of: (1) cooking fermentation materials in a compound proportion of sorghum, corn, dark plum fruit to fig of 1:0.1-1:0.1-1:0.2-1, adding distiller's yeast and uniformly mixing, adding water to perform fermentation, and performing distillation to obtain distillate after the fermentation is finished; (2) crushing grosvener siraitia and uniformly mixing the crushed grosvener siraitia, honeysuckle flower and obscured homalomena rhizome in a ratio of 1:0.1-2:0.3-1.2; and (3) soaking the grosvener siraitia, honeysuckle flower and obscured homalomena rhizome into the distillate to obtain a tincture, and freezing, cooling, settling and filtering the soaked tincture to obtain clear liquid, namely the tobacco tincture spice. The tobacco tincture spice prepared by the method has abundant aroma and is particularly suitable to be used as the tobacco spice; and the method has the advantages of simple technical process and low cost.
Description
Technical field
The present invention relates to a kind of preparation method of spices, belong to technical field of tobacco, specifically a kind of preparation method of tobacco tincture spice.
Background technology
At present; Tobacco business is in order to improve the security of smoking both at home and abroad, and lowering harm and decreasing coking has become an important part in the cigarette process, when reducing coke tar in cigarette; Promote and improve flue gas concentration and fragrance; Also only by means of the flavoring and casing technology, along with going deep into of Chinese style cigarette lowering harm and decreasing coking work, the tobacco leaf flavoring and casing demonstrates its importance further.Essence spice for cigarette is the fine chemical product of high added value, and flavoring and casing is the key link in the cigarette process, is the deciding factor and one of effective means that improves the cigarette flavor quality of improving product style.At present tobacco aromatics using source order mainly is divided into 3 types, promptly from spices such as tobacco essence oil, the medicinal extract etc. of tobacco itself; From the natural plant pefume of non-tobacco like the essential oil that from the flower of each kind of plant, fruit, root, stem, leaf, extracts, medicinal extract, tincture etc.; Artificial synthetic spices is like monomer perfumes such as alcohol, aldehyde, ketone.
The solvent that tobacco aromatics using adopted mainly still is an ethanol; The ethanol that this industrialization obtains is purer ethanol; The fragrance component that does not contain other, with the tincture that this alcohol immersion obtains, its main fragrance component is exactly the fragrance of the plant of institute's infusion; Fragrance component is more single relatively, and cigarette perfume (or spice) is not abundant.Mostly the solvent of the natural tobacco aromatics using that is adopted at present is the food grade ethanol that commercial production obtains, and does not appear in the newspapers and produce the method that solvent prepares the characteristic tobacco tincture spice with microbial fermentation technology.
Summary of the invention
The object of the invention is exactly the deficiency to existing tobacco tincture spice technology; A kind of method of producing tobacco tincture spice with the Chinese sorghum for the prepared using microbial fermentation technology is provided; Method technical process of the present invention is simple, with low cost, and the tobacco tincture spice fragrance of its preparation is abundant.
Technical scheme of the present invention is achieved in that it may further comprise the steps:
(1), be Chinese sorghum with compound proportion: corn: dark plum: the fermentation raw material of fig=1: 0.1～1: 0.1～1: 0.2～1 carries out boiling, adds distiller's yeast then and mixes, and adds entry again and ferments, and distills after having fermented, and obtains distillate;
(2), Momordica grosvenori pulverized the back mix with honeysuckle and rhizoma homalonemae, the ratio of these three kinds of raw materials is 1: 0.1～2: 0.3～1.2;
(3), Momordica grosvenori, honeysuckle and rhizoma homalonemae be immersed in process tincture in the distillate, with soaked tincture, through freezing low temperature sedimentation with filter after the liquid that obtains clarifying promptly be tobacco tincture spice.
The present invention's technical scheme preferably is: described distillate is to be Chinese sorghum with compound proportion: corn: sweet potato: dark plum: fig: the fermentation raw material of matrimony vine=1: 0.1～1: 0.3～1: 0.1～1: 0.2～1: 0.5～1 carries out boiling; Adding distiller's yeast then mixes; Adding entry again ferments; Distill after having fermented, obtain distillate.
The better technical scheme of the present invention is: the liquid that will obtain clarifying after will filtering is 50～80 ℃ of temperature, under the condition of vacuum 0.07～0.09mPa, is concentrated into relative density and is 1.10～1.25 medicinal extract; Described distiller's yeast is head mold, aspergillus niger, aspergillus oryzae, excellent aspergillus, saccharomycete, clostridium butyricum, caproic acid bacteria, one or more in the acetic acid bacteria.
Method of the present invention utilizes the method for microbial fermentation to prepare the tincture solvent; Because microorganism can produce huge high active enzyme system in breeding; Like polysaccharide hydrolysis enzyme, protease, cellulose enzyme, esterification enzyme, redox enzymes and lyases etc., in enzymatic catalysis, chemical action and microbial body under the synergy of complicated metabolism, just can make effects such as substrate decomposes, degraded, oxidation, reduction, polymerization, coupling, conversion; Form complicated low molecular compound; Comprising various perfume compounds,, and have in these metabolites and much all be and the fragrant flavor matter of coordinating of cigarette like alcohols, aldehydes, ketone, acids, ester class, phenols, furans, pyrazine class, pyridines and terpenes etc.; Therefore its fragrance is very abundant, is particularly suitable for as tobacco aromatics using.The technical process of the inventive method is simple, and is with low cost.
The specific embodiment
Below in conjunction with embodiment the present invention is done and to further describe:
Embodiment one:
(1), be Chinese sorghum with compound proportion: corn: dark plum: fig=1: 0.1: 1: 0.2 fermentation raw material carries out boiling, adds the aspergillus oryzae distiller's yeast then and mixes, and adds entry again and ferments, and distills after having fermented, and obtains distillate;
(2), Momordica grosvenori pulverized the back mix with honeysuckle and rhizoma homalonemae, the ratio of these three kinds of raw materials is 1: 0.1: 1.2;
(3), Momordica grosvenori, honeysuckle and rhizoma homalonemae be immersed in process tincture in the distillate, with soaked tincture, through freezing low temperature sedimentation with filter after the liquid that obtains clarifying promptly be tobacco tincture spice.
Embodiment two:
(1), be Chinese sorghum with compound proportion: corn: dark plum: fig=1: 1: 0.5: 0.5 fermentation raw material carries out boiling, adds the aspergillus niger distiller's yeast then and mixes, and adds entry again and ferments, and distills after having fermented, and obtains distillate;
(2), Momordica grosvenori pulverized the back mix with honeysuckle and rhizoma homalonemae, the ratio of these three kinds of raw materials is 1: 0.1～2: 0.3～1.2;
(3), Momordica grosvenori, honeysuckle and rhizoma homalonemae are immersed in process tincture in the distillate; With soaked tincture; The liquid that after freezing low temperature sedimentation and filtration, obtains clarifying; 50～80 ℃ of temperature, under the condition of vacuum 0.07～0.09mPa, being concentrated into relative density and being 1.10～1.25 medicinal extract promptly is tobacco tincture spice with the liquid that obtains clarifying after filtering.
Embodiment three:
(1), be Chinese sorghum with compound proportion: corn: sweet potato: dark plum: fig: matrimony vine=1: 0.5: 0.3: 0.9: 0.5: 0.6 fermentation raw material carries out boiling; Adding distiller's yeast then mixes; Add entry again and ferment, distill after having fermented, obtain distillate;
(2), Momordica grosvenori pulverized the back mix with honeysuckle and rhizoma homalonemae, the ratio of these three kinds of raw materials is 1: 1.5: 0.7;
(3), Momordica grosvenori, honeysuckle and rhizoma homalonemae are immersed in process tincture in the distillate; With soaked tincture; The liquid that after freezing low temperature sedimentation and filtration, obtains clarifying; 50～80 ℃ of temperature, under the condition of vacuum 0.07～0.09mPa, being concentrated into relative density and being 1.10～1.25 medicinal extract promptly is that tobacco tincture spice promptly is a tobacco tincture spice with the liquid that obtains clarifying after filtering.
Embodiment four:
(1), be Chinese sorghum with compound proportion: corn: sweet potato: dark plum: fig: matrimony vine=1: 0.1: 0.3: 0.1: 0.2: 0.5 fermentation raw material carries out boiling; Adding distiller's yeast then mixes; Add entry again and ferment, distill after having fermented, obtain distillate;
(2), Momordica grosvenori pulverized the back mix with honeysuckle and rhizoma homalonemae, the ratio of these three kinds of raw materials is 1: 0.1: 1.2;
(3), Momordica grosvenori, honeysuckle and rhizoma homalonemae are immersed in process tincture in the distillate; With soaked tincture; The liquid that after freezing low temperature sedimentation and filtration, obtains clarifying; 50～80 ℃ of temperature, under the condition of vacuum 0.07～0.09mPa, being concentrated into relative density and being 1.10～1.25 medicinal extract promptly is that tobacco tincture spice promptly is a tobacco tincture spice with the liquid that obtains clarifying after filtering.
Embodiment five:
(1), be Chinese sorghum with compound proportion: corn: sweet potato: dark plum: fig: matrimony vine=1: 1: 1: 1: 1: 1 fermentation raw material carries out boiling, adds distiller's yeast then and mixes, and adds entry again and ferments, and distills after having fermented, and obtains distillate;
(2), Momordica grosvenori pulverized the back mix with honeysuckle and rhizoma homalonemae, the ratio of these three kinds of raw materials is 1: 2: 1.2;
(3), Momordica grosvenori, honeysuckle and rhizoma homalonemae are immersed in process tincture in the distillate; With soaked tincture; The liquid that after freezing low temperature sedimentation and filtration, obtains clarifying; 50～80 ℃ of temperature, under the condition of vacuum 0.07～0.09mPa, being concentrated into relative density and being 1.10～1.25 medicinal extract promptly is that tobacco tincture spice promptly is a tobacco tincture spice with the liquid that obtains clarifying after filtering.
The product that the inventor produces method of the present invention detects: through gas chromatography-mass spectrum and liquid chromatography-mass spectrography the ferment composition of the solvent that obtains of fermentation is detected, its result asks for an interview table 1.
| Sequence number | Relative amount | The compound title | Similarity % |
| 1 | 0.09 | The 1-propyl alcohol | 92.92 |
| 2 | 0.29 | Ethyl butyrate | 92.44 |
| 3 | 0.75 | Butyl acetate | 95.05 |
| 4 | 1.3 | 2-methyl isophthalic acid-propyl alcohol | 95.13 |
| 5 | 4.04 | 3-methyl acetic acid butyl ester | 79.16 |
| 6 | 28.57 | 3-methyl isophthalic acid-butanols | 58.58 |
| 7 | 0.95 | Ethyl hexanoate | 80.84 |
| 8 | 0.51 | Hexyl acetate | 86.54 |
| 9 | 0.17 | The 2 hydroxy propanoic acid ethyl ester | 57.63 |
| 10 | 0.92 | The 1-hexanol | 59.65 |
| 11 | 0.13 | The 3-hexenol | 31.03 |
| 12 | 0.1 | 3-ethyoxyl propyl alcohol | 97.60 |
| 13 | 0.1 | The 3-hexenol | 31.01 |
| 14 | 1.8 | Ethyl caprilate | 91.38 |
| 15 | 1.49 | Acetate | 79.33 |
| 16 | 0.19 | Ethyl 3-hydroxybutanoate | 91.45 |
| 17 | 3.83 | 2, the 3-butanediol | 36.81 |
| 18 | 0.18 | 2 hydroxy propanoic acid | 91.45 |
| 19 | 0.86 | 2, the 3-butanediol | 40.75 |
| 20 | 0.08 | Hexadecane | 54.44 |
| 21 | 0.93 | Butyrolactone | 67.50 |
| 22 | 0.75 | Ethyl caprate | 88.44 |
| 23 | 0.21 | 1-methoxyl group-2-butanols | 52.55 |
| 24 | 0.36 | 2-Methyl Butyric Acid | 71.70 |
| 25 | 0.07 | 3-hydroxyl third methyl sulfide | 98.41 |
| 26 | 0.66 | Oxalic acid-1, the 3-propylene diester | 62.29 |
| 27 | 0.22 | Phenethyl acetate | 60.02 |
| 28 | 4.02 | Caproic acid | 75.53 |
| 29 | 0.54 | Phenmethylol | 53.07 |
| 30 | 8.85 | Benzyl carbinol | 89.82 |
| 31 | 0.17 | Dihydropyran-2, the 6-diketone | 92.85 |
| 32 | 0.13 | Icosane | 50.66 |
| 33 | 0.1 | Hydroxyl-diethyl succinate | 97.83 |
| 34 | 8.41 | Enanthic acid | 55.54 |
| 35 | 0.25 | Heneicosane | 33.67 |
| 36 | 0.45 | 2-methoxyl group-4-vinylphenol | 60.47 |
| 37 | 0.58 | Lignocerane | 16.69 |
| 38 | 3.48 | Capric acid | 89.54 |
| 39 | 0.3 | Hexacosane | 56.78 |
| 40 | 1.71 | Ethyl succinate | 97.93 |
| 41 | 0.79 | 2, the 3-Dihydrobenzofuranes | 42.69 |
| 42 | 0.18 | Three decanes | 17.30 |
| 43 | 0.7 | Hexadecane | 68.53 |
| 44 | 0.28 | Octadecane | 77.83 |
| 45 | 5.77 | Two-2-ethyl phthalic acid | 45.76 |
| 46 | 2.71 | The dibutyl phthalic acid | 58.83 |
| 47 | 0.83 | The 4-hydroxyl phenylacetic acid | 78.90 |
| 48 | 5.27 | Indoles-3-ethanol | 89.66 |
The inventor adds above-mentioned perfume for red jujube fermentation type wine cigarette in the pipe tobacco in proportion and smokes panel test, and smokes panel test and carries out according to GB GB 5606.4-1996.Smoking result is following:
The present invention utilizes the method for microbial fermentation to prepare the novel tincture tobacco aromatics using that the needed solvent of tincture spice obtains.Under action of microorganisms, very big variation has taken place in volatility in the solvent and half volatile material composition, mainly shows the organic acid of low carbon chain, alcohols, ester class and alkanes substance.Acids is the main matter that forms fragrance, lacks acid in the solvent and will seem not soft, and is also inharmonious.The more important thing is that acids is the precursor that forms the ester class, do not have acid generally just not have ester, acid can also constitute other fragrance matter.Ester class majority is the volatile compound that has only aromatic odor, be the chief component in the masterpiece in music wine, and quantity is many, is the important substance that forms various perfume (or spice), is very important product in the solid state fermentation.Ethyl acetate has like pineapple fragrant, has special cellar for storing things fragrant, distinguishes the flavor of sweet and tasty mouthful, and euosmia is arranged, and gives fragrant type brewing fragrance; Ethyl butyrate is rum perfume (or spice), has the fruit aroma like pineapple, strong smell.Alcohols occupies in solvent than critical role, they be in the solvent pure and sweet with help the main matter of pastil, also be the precursor that forms fragrance matter.Alcohol becomes ester, thereby makes solvent have good fragrance with acid (formic acid, acetate, propionic acid etc.) esterification.Contain a spot of higher alcohol in the solvent and give the peat-reek of wine, and it is fragrant to work to set off ester, makes fragrance more satisfactory.These higher alcohols are fragrance ingredient in solvent, are again taste compounds.
Claims (3)
1. the preparation method of a tobacco tincture spice, it may further comprise the steps:
(1), be Chinese sorghum with compound proportion: corn: dark plum: the fermentation raw material of fig=1: 0.1～1: 0.1～1: 0.2～1 carries out boiling, adds distiller's yeast then and mixes, and adds entry again and ferments, and distills after having fermented, and obtains distillate;
(2), Momordica grosvenori pulverized the back mix with honeysuckle and rhizoma homalonemae, the ratio of these three kinds of raw materials is 1: 0.1～2: 0.3～1.2;
(3), Momordica grosvenori, honeysuckle and rhizoma homalonemae be immersed in process tincture in the distillate, with soaked tincture, through freezing low temperature sedimentation with filter after the liquid that obtains clarifying promptly be tobacco tincture spice.
2. the preparation method of tobacco tincture spice according to claim 1, it may further comprise the steps: the liquid that will obtain clarifying after will filtering is 50～80 ℃ of temperature, under the condition of vacuum 0.07～0.09mPa, is concentrated into relative density and is 1.10～1.25 medicinal extract.
3. the preparation method of tobacco tincture spice according to claim 1, wherein said distiller's yeast is head mold, aspergillus niger, aspergillus oryzae, excellent aspergillus, saccharomycete, clostridium butyricum, caproic acid bacteria, one or more in the acetic acid bacteria.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102352283A (en) * | 2011-07-19 | 2012-02-15 | 湖北中烟工业有限责任公司 | Acid flavor type tobacco Chimonanthus Praecox flavor and its preparation method |
| CN103082404A (en) * | 2011-11-08 | 2013-05-08 | 江西中烟工业有限责任公司 | Homalomena occulta essential oil and preparation method and application thereof |
| CN102488317B (en) * | 2011-12-23 | 2014-04-09 | 华宝食用香精香料（上海）有限公司 | Biological spice for tobacco and preparation method and use thereof |
| CN102703216B (en) * | 2012-05-31 | 2013-10-02 | 马健 | Method for making momordica grosvenori tobacco flavor |
| CN102894467B (en) * | 2012-10-19 | 2014-07-23 | 云南瑞升烟草技术（集团）有限公司 | Method for preparing tobacco extracts through fermentation by utilizing immobilized enzyme preparations to be combined with acetic bacteria |
| CN103013666B (en) * | 2012-12-14 | 2014-08-27 | 湖北中烟工业有限责任公司 | Method for preparing corn extract paste for fermentation type cigarette |
| CN103099303A (en) * | 2013-02-04 | 2013-05-15 | 红云红河烟草(集团)有限责任公司 | Application of japonica rice fermentation product in improving smoking quality of cigarettes |
| CN104818121A (en) * | 2015-05-14 | 2015-08-05 | 湖北中烟工业有限责任公司 | Method for producing tobacco flavor by molasses fermentation |
| CN105255591A (en) * | 2015-10-09 | 2016-01-20 | 云南中烟工业有限责任公司 | Brewed spice for cigarettes and application of spice to cigarette smoking quality improvement |
| CN106858698A (en) * | 2015-12-10 | 2017-06-20 | 华芳烟用香料有限公司 | A kind of method that utilization distiller's yeast fermentation prepares tobacco extract |
| CN106148007A (en) * | 2016-08-11 | 2016-11-23 | 江西中烟工业有限责任公司 | A kind of method preparing cigarette Herba Dendrobii spice for Extraction solvent with jowar wine |
| CN106263009B (en) * | 2016-08-26 | 2018-07-06 | 云南养瑞科技集团有限公司 | A kind of preparation method of dried orange peel tincture |
| CN108424814A (en) * | 2018-03-20 | 2018-08-21 | 甘肃烟草工业有限责任公司 | A kind of preparation method of matrimony vine essence and the application in cigarette |
| CN111588074A (en) * | 2020-07-06 | 2020-08-28 | 安徽中烟工业有限责任公司 | Tobacco leaf aroma-enhancing and thorn-reducing treatment method |
| CN112114076B (en) * | 2020-09-17 | 2022-11-04 | 湖北中烟工业有限责任公司 | Pretreatment method for analyzing aroma components of tobacco tincture |
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