CN104138029A - Method for utilizing protein and sugar of tobacco leaf to prepare tobacco flavor - Google Patents
Method for utilizing protein and sugar of tobacco leaf to prepare tobacco flavor Download PDFInfo
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- CN104138029A CN104138029A CN201410330302.5A CN201410330302A CN104138029A CN 104138029 A CN104138029 A CN 104138029A CN 201410330302 A CN201410330302 A CN 201410330302A CN 104138029 A CN104138029 A CN 104138029A
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Abstract
The invention discloses a method for utilizing protein and sugar of tobacco leaf to prepare tobacco flavor, which comprises the following steps: (1) drying and crushing the tobacco leaf, then putting into a circulating type ultrasonic extractor, adding an alkaline aqueous solution for performing ultrasonic circulation extraction, and filtering, thereby acquiring a mixed extraction solution containing protein, amino acid and sugar; (2) concentrating the mixed extraction solution, adjusting pH value of the acquired concentrated solution, adding compound protease and performing deep enzymolysis, and then concentrating again, thereby acquiring the mixed enzymatic hydrolysate rich in amino acid, small molecule peptide and sugar; (3) taking the amino acid, the small molecule peptide and the sugar in the mixed enzymatic hydrolysate as raw materials and performing maillard reaction, thereby acquiring the tobacco flavor. According to the invention, the protein and the sugar which are efficiently extracted from the tobacco leaf are utilized to prepare the tobacco flavor, no additional raw materials are added, and the prepared flavor can effectively reduce the irritation of tobacco and approaches the tobacco flavor.
Description
Technical field
The invention belongs to tobacco leaf deep process technology field, be specifically related to a kind of method of utilizing the contained protein and sugar of tobacco leaf self to prepare flavouring essence for tobacco.
Background technology
Protein is significant in tobacco growing process, but for tobacco product, during the overall too high levels of protein, belongs to a kind of disadvantageous chemical composition.Protein content in tobacco leaf is 6%～7%, when tobacco leaf protein matter too high levels, while surpassing 15%, can cause flue gas intensity excessive, and fragrance and jealous variation, produce acid and bitter taste, thereby affect cigarette quality.And cigarette protein is directly extracted as a kind of edible protein utilization more difficult because its often in tobacco other materials be combined, be difficult to carry out purifying, all poor on color and luster and taste.In reconstituted tobacco production process, the tobacco leaf protein matter being settled out is dropped mostly, causes waste and the pollution to environment of resource.
The hydrolysis of tobacco leaf protein matter and further converted product are the precursors of many tobacco aroma materials, and this comprehensive utilization for tobacco leaf protein matter provides new approach.In addition, in tobacco leaf, outside soluble component isolating protein, also contain a large amount of glucides, its content can reach 20% left and right of tobacco leaf dry weight, and wherein reducing sugar accounts for the more than 90% of soluble sugar total amount, is widely used in the fields such as food processing and medication chemistry.
Maillard reaction is a kind of non-enzymatic browning process that is extensively present in food industry, be the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), through complicated course is final, generates the macromolecular substances melanoidin of brown or even black or claim to intend melanocyte.This reaction can generate the compounds such as carboxylic acids, ketone, pyrazine and pyrroles with fragrance characteristic.There is relevant report in the method for utilizing at present Maillard reaction to prepare flavouring essence for tobacco, these reports have all reached the object that strengthens or improve tobacco flavor, but because reaction raw materials adopts additional several seed amino acids and several single sugar substantially, material composition is too simple, thereby products therefrom is to the flavouring effect of cigarette not obvious, is difficult to the effect that reaches actual.On this basis, domestic patent CN100423658C discloses a kind of method of preparing tobacco essence by biological enzymolysis of inferior tobacco leaves, the method adopts complex cellulase and protease to carry out repeatedly enzymolysis to tobacco leaf, then adds outer sugaring source brown sugar to carry out Maillard reaction and prepares flavouring essence for tobacco.The raw material type of the method generation Maillard reaction is abundant, and protein is that tobacco itself is contained, and products therefrom flavouring is obvious.But the method exists enzymolysis processing process complicated, and need additional brown sugar as shortcomings such as reducing sugar sources.
Summary of the invention
The object of the present invention is to provide a kind of method of utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco.The method utilizes the protein and sugar of high efficiency extraction in tobacco leaf to prepare flavouring essence for tobacco, and without adding other raw materials, the flavouring essence for tobacco making has obvious reduction cigarette excitant, increases this perfume (or spice) of tobacco, coordinates fragrance and the comfortable effect of pleasant impression.
For achieving the above object, the technical solution used in the present invention is: a kind of method of utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco, comprises the steps:
(1) tobacco leaf protein matter and extracting sugared time: tobacco leaf is dried must tobacco leaf fragment after pulverizing, and be placed in circulating ultrasonic extractor, add alkaline aqueous solution to carry out ultrasonic circulation extraction, filter containing tobacco leaf protein matter, amino acid and sugared mixed extract;
(2) enzymolysis of tobacco leaf protein matter: mixed extract is concentrated, regulate the pH value of gained concentrate, add compound protease to carry out after degree of depth enzymolysis, again concentrate containing amino acid, small-molecular peptides and sugared mixed enzymolysis liquid;
(3) Maillard reaction: amino acid, small-molecular peptides and the sugar of take in mixed enzymolysis liquid, as raw material carries out Maillard reaction, obtains described flavouring essence for tobacco.
According to such scheme, described tobacco leaf is the tobacco leaf that extracted or extracted without ethanolic solution ultrasonic circulation through ethanolic solution ultrasonic circulation, and after drying is pulverized, gained tobacco leaf fragment is of a size of 20 orders.
According to such scheme, described alkaline aqueous solution is KOH solution, and pH value is 8～9, and the solid-liquid ratio of tobacco leaf fragment and alkaline aqueous solution is 1:(10～15), solid-liquid ratio unit is g/ml.
According to such scheme, the ultrasonic power of described circulating ultrasonic extractor is 100～300W, and extracting temperature is 50～60 ℃, and extraction time is 30～60min.
According to such scheme, described step in (2) concentrates mixed extract, and the ratio that is concentrated into former tobacco leaf fragment quality and gained concentrate volume is 1:(5～6), the pH value of concentrate is passed through KHCO
3solution regulates, and the adjustable range of pH value is 6.0～6.5.
According to such scheme, the mark vigor of described compound protease is 15AU/g, and consumption is 0.1～0.2% of tobacco leaf fragment quality.
According to such scheme, described hydrolysis temperature is 50～55 ℃, and enzymolysis time is 5～6h.
According to such scheme, in described step (2), again carrying out concentrated temperature is 60～80 ℃, and being concentrated into the long-pending ratio of former tobacco leaf fragment quality and gained mixed enzymolysis liquid is 1:(1～1.5).
According to such scheme, described Maillard reaction step is: pH value to 6～7 that regulate mixed enzymolysis liquid with phosphoric acid, add 1,2-propane diols carries out Maillard reaction, 1, the volumetric usage of 2-propane diols is 2～3 times that mixed enzymolysis liquid amasss, and reaction temperature is 110～120 ℃, and the reaction time is 2～3h.
Compared with prior art, the invention has the beneficial effects as follows:
(1) adopting ultrasonic circulation extractive technique to realize extracts the high efficiency synchronous of contained protein and sugar in tobacco leaf.
(2) utilize compound protease that tobacco leaf protein matter is carried out to the acquisition of degree of depth enzymolysis and cause fragrant precursor component small-molecular peptides and amino acid, and by these containing amino enzymolysis product and tobacco leaf itself the reduced sugar in sugary carry out Maillard reaction, the reaction raw materials relating to is all taken from tobacco leaf itself, without adding other any raw materials, make the flavouring essence for tobacco making approach to greatest extent this perfume (or spice) of tobacco.
(3) technique of the present invention is simple, and the raw material type that relates to is abundant and utilization rate is high, and gained flavouring essence for tobacco has obvious reduction cigarette excitant, increases this perfume (or spice) of tobacco, coordinates fragrance and the comfortable effect of pleasant impression.
The specific embodiment
In order to understand better the present invention, below in conjunction with embodiment, further illustrate content of the present invention, but content of the present invention is not only confined to the following examples.
The material using in following embodiment, reagent etc. if no special instructions, obtain in all can be from commercial channels.
Embodiment mono-:
Utilize tobacco leaf oneself protein matter and sugar to prepare a method for flavouring essence for tobacco, comprise the following steps:
(1) tobacco leaf protein matter and extracting sugared time: will extract tobacco leaf drying through ethanolic solution and be crushed to 20 object tobacco leaf fragments, and take 100g gained tobacco leaf fragment and be placed in ultrasonic circulation extractor, add the KOH solution that 1000mL pH value is 8, in temperature, it is 60 ℃, ultrasonic power is that under the condition of 100W, ultrasonic circulation extracts 30min, filter containing protein, amino acid and sugared mixed extract, the amino acid in mixed extract is the amino acid of a small amount of free state existing in former tobacco leaf.
(2) enzymolysis of tobacco leaf protein matter: mixed extract is concentrated into 500mL, adds KHCO
3solution regulates the pH value to 6.5 of gained concentrate, then adds 0.2g compound protease, at 50 ℃, reacts 6h, and after completion of the reaction, at 80 ℃, Vacuum Concentration obtains 100mL mixed enzymolysis liquid.
(3) Maillard reaction: add phosphoric acid solution to regulate pH value to 6 in 100mL mixed enzymolysis liquid, then add 1,2-PD 200mL, react 2h at 120 ℃, after completion of the reaction, naturally cool to room temperature, obtain described flavouring essence for tobacco.Gained flavouring essence for tobacco can effectively reduce cigarette excitant, and fragrance is mellow, approaches this perfume (or spice) of tobacco.
Embodiment bis-:
Utilize tobacco leaf oneself protein matter and sugar to prepare a method for flavouring essence for tobacco, comprise the following steps:
(1) tobacco leaf protein matter and extracting sugared time: will extract tobacco leaf drying through ethanolic solution and be crushed to 20 object tobacco leaf fragments, and take 100g gained tobacco leaf fragment and be placed in ultrasonic circulation extractor, add the KOH solution that 1200mL pH value is 8, in temperature, it is 50 ℃, ultrasonic power is that under the condition of 300W, ultrasonic circulation extracts 30min, filter containing protein, amino acid and sugared mixed extract, the amino acid in mixed extract is the amino acid of a small amount of free state existing in former tobacco leaf.
(2) enzymolysis of tobacco leaf protein matter: mixed extract is concentrated into 500mL, adds KHCO
3solution regulates the pH value to 6.5 of gained concentrate, then adds 0.15g compound protease, at 50 ℃, reacts 5h, and after completion of the reaction, at 80 ℃, Vacuum Concentration obtains 100mL mixed enzymolysis liquid.
(3) Maillard reaction: add phosphoric acid solution to regulate pH value to 6 in 100mL mixed enzymolysis liquid, then add 1,2-PD 250mL, react 2.5h at 115 ℃, after completion of the reaction, naturally cool to room temperature, obtain described flavouring essence for tobacco.Gained flavouring essence for tobacco can effectively reduce cigarette excitant, and fragrance is mellow, approaches this perfume (or spice) of tobacco.
Embodiment tri-:
Utilize tobacco leaf oneself protein matter and sugar to prepare a method for flavouring essence for tobacco, comprise the following steps:
(1) tobacco leaf protein matter and extracting sugared time: will extract tobacco leaf drying through ethanolic solution and be crushed to 20 object tobacco leaf fragments, and take 150g gained tobacco leaf fragment and be placed in ultrasonic circulation extractor, add the KOH solution that 2250mL pH value is 9, in temperature, it is 60 ℃, ultrasonic power is that under the condition of 300W, ultrasonic circulation extracts 60min, filter containing protein, amino acid and sugared mixed extract, the amino acid in mixed extract is the amino acid of a small amount of free state existing in former tobacco leaf.
(2) enzymolysis of tobacco leaf protein matter: mixed extract is concentrated into 800mL, adds KHCO
3solution regulates the pH value to 6.0 of gained concentrate, then adds 0.3g compound protease, at 55 ℃, reacts 6h, and after completion of the reaction, at 60 ℃, Vacuum Concentration obtains 200mL mixed enzymolysis liquid.
(3) Maillard reaction: add phosphoric acid solution to regulate pH value to 7 in 200mL mixed enzymolysis liquid, then add 1,2-PD 600mL, react 3h at 110 ℃, after completion of the reaction, naturally cool to room temperature, obtain described flavouring essence for tobacco.Gained flavouring essence for tobacco can effectively reduce cigarette excitant, and fragrance is mellow, approaches this perfume (or spice) of tobacco.
Claims (9)
1. utilize tobacco leaf oneself protein matter and sugar to prepare a method for flavouring essence for tobacco, comprise the following steps:
(1) tobacco leaf protein matter and extracting sugared time: tobacco leaf is dried must tobacco leaf fragment after pulverizing, and be placed in circulating ultrasonic extractor, add alkaline aqueous solution to carry out ultrasonic circulation extraction, filter containing tobacco leaf protein matter, amino acid and sugared mixed extract;
(2) enzymolysis of tobacco leaf protein matter: mixed extract is concentrated, regulate the pH value of gained concentrate, add compound protease to carry out after degree of depth enzymolysis, again concentrate containing amino acid, small-molecular peptides and sugared mixed enzymolysis liquid;
(3) Maillard reaction: amino acid, small-molecular peptides and the sugar of take in mixed enzymolysis liquid, as raw material carries out Maillard reaction, obtains described flavouring essence for tobacco.
2. a kind of tobacco leaf oneself protein matter and sugar of utilizing according to claim 1 is prepared the method for flavouring essence for tobacco, it is characterized in that, described tobacco leaf is the tobacco leaf that extracted or extracted without ethanolic solution ultrasonic circulation through ethanolic solution ultrasonic circulation, after drying is pulverized, gained tobacco leaf fragment is of a size of 20 orders.
3. a kind of tobacco leaf oneself protein matter and sugar of utilizing according to claim 1 is prepared the method for flavouring essence for tobacco, it is characterized in that, described alkaline aqueous solution is KOH solution, and pH value is 8～9, the solid-liquid ratio of tobacco leaf fragment and alkaline aqueous solution is 1:(10～15), solid-liquid ratio unit is g/ml.
4. a kind of tobacco leaf oneself protein matter and sugar of utilizing according to claim 1 is prepared the method for flavouring essence for tobacco, it is characterized in that, the ultrasonic power of described circulating ultrasonic extractor is 100～300W, and extracting temperature is 50～60 ℃, and extraction time is 30～60min.
5. a kind of tobacco leaf oneself protein matter and sugar of utilizing according to claim 1 is prepared the method for flavouring essence for tobacco, it is characterized in that, described step in (2) concentrates mixed extract, the ratio that is concentrated into former tobacco leaf fragment quality and gained concentrate volume is 1:(5～6), the pH value of concentrate is passed through KHCO
3solution regulates, and the adjustable range of pH value is 6.0～6.5.
6. a kind of method of utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco according to claim 1, is characterized in that, the mark vigor of described compound protease is 15AU/g, and consumption is 0.1～0.2% of tobacco leaf fragment quality.
7. a kind of method of utilizing tobacco leaf oneself protein matter and sugar to prepare flavouring essence for tobacco according to claim 1, is characterized in that, described hydrolysis temperature is 50～55 ℃, and enzymolysis time is 5～6h.
8. a kind of tobacco leaf oneself protein matter and sugar of utilizing according to claim 1 is prepared the method for flavouring essence for tobacco, it is characterized in that, in described step (2), again carrying out concentrated temperature is 60～80 ℃, and being concentrated into the long-pending ratio of former tobacco leaf fragment quality and gained mixed enzymolysis liquid is 1:(1～1.5).
9. a kind of tobacco leaf oneself protein matter and sugar of utilizing according to claim 1 is prepared the method for flavouring essence for tobacco, it is characterized in that, described Maillard reaction step is: pH value to 6～7 that regulate mixed enzymolysis liquid with phosphoric acid, add 1,2-propane diols carries out Maillard reaction, and the volumetric usage of 1,2-PD is 2～3 times that mixed enzymolysis liquid amasss, reaction temperature is 110～120 ℃, and the reaction time is 2～3h.
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Cited By (12)
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| CN104480182A (en) * | 2014-12-03 | 2015-04-01 | 湖北中烟工业有限责任公司 | Preparation method of burley tobacco aroma-enhancing and moisture-preserving agent for cigarettes |
| CN105368576A (en) * | 2015-11-23 | 2016-03-02 | 吉林烟草工业有限责任公司 | Preparation method of aroma components of cigarette |
| CN106307603A (en) * | 2016-09-20 | 2017-01-11 | 武汉黄鹤楼香精香料有限公司 | Method for preparing Maillard reactant for cigarettes by taking natural plant extract as raw material |
| CN106418650A (en) * | 2016-11-09 | 2017-02-22 | 湖北中烟工业有限责任公司 | Method for regulating sugar, nitrogen and nicotine of extract of papermaking-method reconstituted tobacco |
| WO2017130161A1 (en) * | 2016-01-28 | 2017-08-03 | R. J. Reynolds Tobacco Company | Tobacco-derived flavorants |
| CN112089087A (en) * | 2020-10-28 | 2020-12-18 | 云南中宝龙天然香料有限公司 | Multistage extraction method of essential oil type tobacco extract |
| CN112646661A (en) * | 2020-12-15 | 2021-04-13 | 云南中烟新材料科技有限公司 | Preparation method and application of smoked plum tobacco flavor |
| CN112961728A (en) * | 2021-02-04 | 2021-06-15 | 中国烟草总公司海南省公司 | Method for extracting essential oil from cigar tobacco leaves |
| US11091446B2 (en) | 2017-03-24 | 2021-08-17 | R.J. Reynolds Tobacco Company | Methods of selectively forming substituted pyrazines |
| CN113331460A (en) * | 2021-07-12 | 2021-09-03 | 云南中烟工业有限责任公司 | Maillard intermediate and application thereof in tobacco flavoring |
| CN113349415A (en) * | 2021-07-14 | 2021-09-07 | 云南中烟工业有限责任公司 | Preparation of low-temperature fraction for improving smoking quality and application of low-temperature fraction in heating cigarettes |
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| CN104480182A (en) * | 2014-12-03 | 2015-04-01 | 湖北中烟工业有限责任公司 | Preparation method of burley tobacco aroma-enhancing and moisture-preserving agent for cigarettes |
| CN105368576A (en) * | 2015-11-23 | 2016-03-02 | 吉林烟草工业有限责任公司 | Preparation method of aroma components of cigarette |
| CN105368576B (en) * | 2015-11-23 | 2019-04-12 | 吉林烟草工业有限责任公司 | The preparation method of cigarette flavor component |
| WO2017130161A1 (en) * | 2016-01-28 | 2017-08-03 | R. J. Reynolds Tobacco Company | Tobacco-derived flavorants |
| US10499684B2 (en) | 2016-01-28 | 2019-12-10 | R.J. Reynolds Tobacco Company | Tobacco-derived flavorants |
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| US11091446B2 (en) | 2017-03-24 | 2021-08-17 | R.J. Reynolds Tobacco Company | Methods of selectively forming substituted pyrazines |
| US11891364B2 (en) | 2017-03-24 | 2024-02-06 | R.J. Reynolds Tobacco Company | Methods of selectively forming substituted pyrazines |
| CN112089087A (en) * | 2020-10-28 | 2020-12-18 | 云南中宝龙天然香料有限公司 | Multistage extraction method of essential oil type tobacco extract |
| CN112089087B (en) * | 2020-10-28 | 2022-02-01 | 云南中宝龙天然香料有限公司 | Multistage extraction method of essential oil type tobacco extract |
| CN112646661A (en) * | 2020-12-15 | 2021-04-13 | 云南中烟新材料科技有限公司 | Preparation method and application of smoked plum tobacco flavor |
| CN112961728A (en) * | 2021-02-04 | 2021-06-15 | 中国烟草总公司海南省公司 | Method for extracting essential oil from cigar tobacco leaves |
| CN113331460A (en) * | 2021-07-12 | 2021-09-03 | 云南中烟工业有限责任公司 | Maillard intermediate and application thereof in tobacco flavoring |
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