CN104194938A - Preparation method of maillard reaction flavor for cigarette - Google Patents
Preparation method of maillard reaction flavor for cigarette Download PDFInfo
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- CN104194938A CN104194938A CN201410467538.3A CN201410467538A CN104194938A CN 104194938 A CN104194938 A CN 104194938A CN 201410467538 A CN201410467538 A CN 201410467538A CN 104194938 A CN104194938 A CN 104194938A
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Abstract
The invention relates to the field of additives for cigarettes, in particular to a preparation method of a maillard reaction flavor for a cigarette. The preparation method is characterized by comprising the steps of mixing glucose and phenylalanine at a mole ratio of (0.2-5):1 in an alcohol solution, adjust pH (potential of hydrogen) of a system to 5-10, heating for reaction for a certain time, rapidly cooling a reaction product to room temperature after the reaction, obtaining an ingredient with molecular weight distributed within 2-6kD by an ultrafiltration technology, and obtaining the maillard reaction flavor for the cigarette after concentration and spray drying. The method has the greatest characteristic of providing the novel maillard reaction flavor for the cigarette, the flavor is applied into the cigarette and can endow the cigarette with a sweet and elegant style, and aesthetic quality is improved. In addition, the flavor is simple in preparation technology and easy for industrial production, has a good tobacco perfuming effect, can effectively improve the organoleptic quality of the cigarette and has practical production significance and values.
Description
Technical field
The present invention relates to cigarette additive field, specifically a kind of method of utilizing Maillard reaction to prepare tobacco aromatics using.
Background technology
Maillard reaction is the browning reaction (Non-enzymatic browning) of the non-enzymatic catalysis that occurs between aminocompound and reducing sugar, reaction is through complicated course, the final mixture generating containing various small molecules and high molecular brown even black, wherein macromolecule product is also referred to as melanoid (Melanoidins).Maillard reaction can produce a large amount of aroma components, has been used to prepare all kinds of essence and flavoring agents, sweetener.Because no matter Maillard reaction is from reaction or product, all can regard as natural, these perfume bases are regarded as " natural " by internal authority mechanism, thereby its application Yi Guangshou various countries pay close attention to, become the study hotspot in the fields such as organic chemistry, food chemistry, flavor chemistry, foodstuffs industry, tobacco industry.
In tobacco industry field, mechanism of many enterprises has carried out and utilizes various sugared sources and nitrogenous source to carry out the research that Maillard reaction is prepared spices.Shanghai Institute Of Technology is taking L-arabinose and amino acid as raw material, with microwave heating method prepared colory flavouring essence for tobacco (Shanghai Institute Of Technology. a kind of cigarette Mei Lade essence and preparation method thereof: China, CN201110305727.7[P] .2012-4-4); In Hubei cigarette disclose a kind of utilize sugar and amino acid react the method (Hubei Zhongyan Industry Co.,Ltd of preparing tobacco aromatics using and regulation and control thereof, Wuhan City Huanghelou Science & Technology Park Co., Ltd. a kind of regulate and control Maillard reaction prepare the method for tobacco aromatics using: China, CN201310268308.X[P] .2013-9-18); In Hubei, cigarette also discloses a kind of Radix Glycyrrhizae extractum, sugar and proline(Pro) of utilizing and has reacted the method (Hubei Zhongyan Industry Co.,Ltd of preparing tobacco aromatics using, Wuhan City Huanghelou Science & Technology Park Co., Ltd. preparation method and the application thereof of Radix Glycyrrhizae extractum Maillard reaction thing for a kind of cigarette: China, CN201310270107.3[P] .2013-9-25); In Guangdong, cigarette and South China Science & Engineering University disclose a kind of method (Guangdong China Tobacco Industry Co.,Ltd that utilizes offal extract and amino acid and saccharide compound to prepare cigarette response class spices, South China Science & Engineering University. the preparation method of response class spices and the application in cigarette thereof for a kind of cigarette: China, CN201210443210.9[P] .2013-4-17); Company of RISESUN and Hongta Group disclose a kind of offal extract and other method (Yunnan Reascend Tobacco Tech.(Group) Co., Ltd. of being rich in carbohydrate and amino acid whose natural perfume extract preparation feedback type tobacco aromatics using of utilizing, Hongta Tobacco(Group) Co., Ltd.. a kind of preparation method of response type tobacco aromatics using: China, CN201110371446.1[P] .2012-6-20); Hongta Group and Tian Hong company adopt enzymolysis solution and the compounded amino acid-respons of compound Chinese herb extract, and by the reactant preparing by membrane separation technique according to molecular weight and the functional staging treating (Hongta Tobacco(Group) Co., Ltd. that carries out, Yunnan Tianhong Flavor Fragrance Co., Ltd. a kind of tobacco aromatics using and preparation method thereof: China, CN201410013826.1[P] .2014-4-9).
At present, the preparation technology of tobacco aromatics using field Maillard reaction thing is relatively extensive, the tradition preparation method of " treating different things alike " and the use-patterns of " one pot of use " of adopting more.Because maillard reaction product composition is very complicated, the product that traditional method obtains exists in the time of application that specific aim is strong, feature is outstanding, the defect of DeGrain to some extent.Therefore, be necessary, according to application requiring, complicated reaction product is carried out to classification or segmentation.Gradation study (Hongta Tobacco(Group) Co., Ltd. that indivedual enterprises have carried out maillard reaction product, Yunnan Tianhong Flavor Fragrance Co., Ltd. a kind of tobacco aromatics using and preparation method thereof: China, CN201410013826.1[P] .2014-4-9), but only pay close attention to the small molecules aroma component that in product, content is lower, ignored composition and the polymer substance of the intermediate molecular weight that occupies the large portion of product.
Summary of the invention
The preparation method of a kind of cigarette Maillard reaction spices that object of the present invention provides based on above-mentioned present Research just, adopt ultra-filtration technique, the Maillard reaction thing of glucose and phenylalanine is carried out to segmentation according to molecular weight ranges, obtain the product of 2kD ~ 6kD, the degraded product of preparation is put in cigarette, can give the style of the fresh and sweet gracefulness of cigarette, improve the aesthetic quality of cigarette.
The object of the invention is to be achieved through the following technical solutions: the preparation method of a kind of cigarette Maillard reaction spices, by glucose and phenylalanine in molar ratio 0.2 ~ 5:1 be mixed in ethanolic soln, regulation system pH5 ~ 10, reacting by heating certain hour, is cooled to rapidly room temperature by reaction product after reaction finishes; Adopt ultra-filtration technique to obtain the component of molecular weight distribution in 2 ~ 6kD scope, dry through concentrating, spraying, obtain cigarette Maillard reaction spices.
In the present invention, described glucose and phenylalanine are food grade powder, and the mass percent that glucose+phenylalanine total mass accounts for ethanolic soln is 10 ~ 40%, and described alcohol concn is 20 ~ 40%.
Adopt potassium hydroxide, potassium hydroxide, sodium bicarbonate or lemon acid for adjusting pH.
Type of heating is oil bath or heating in water bath, and Heating temperature is 70 ~ 110 DEG C, and be 1 ~ 10h heat-up time.
Described cigarette is with the molecular weight of Maillard reaction spices in 2 ~ 6kD scope, and nitrogen element content is that 4.5% ~ 5.5%(can record by ultimate analysis).
Maillard reaction product of the present invention is added in cigarette with certain proportion, and note shows as burnt fragrant and sweet, the fragrance of a flower, baking perfume (or spice), nutty.Can make cigarette flavor matter improve, assorted gas and pungency reduce, and give the flavouring essence quality of cigarette gracefulness.The addition of degraded product is 0.01~0.1% of tobacco quality, and addition manner, for dissolving and be mixed with reinforced solution with aqueous ethanolic solution, is evenly sprayed onto in pipe tobacco.
Advantage of the present invention is mainly:
(1) for glucose/phenylalanine Maillard reaction, clear and definite molecular weight ranges and the nitrogen element content scope in product with the component of good tobacco flavoring effect, this component thermo-cracking can generate the aromatic compounds such as phenylcarbinol, phenylethyl alcohol, phenylacetic aldehyde, ethyl benzoate, Phenylacetic acid ethylester; The pyrazine compounds such as pyrazine, 2-methylpyrazine and 2,3,5-trimethylpyrazine; The azoles such as pyrroles, 2-acetyl pyrrole; 1-hydroxyl-2-acetone, 2,5-dimethyl-4-hydroxyl-3 (2H)-furanone, 2,3-dihydro-3,5-dihydroxyl-6-methyl-4H-pyrone, 3, the ketone compounds such as 5-dihydroxyl-2-methyl-4H-pyrone, 2-cyclopentenes-Isosorbide-5-Nitrae-diketone, 3-methyl cyclopentanedione; The furfuran compounds such as 5 methyl furfural, furfuryl alcohol and 5-methyl furfuryl alcohol.Wherein, aromatic compounds can be given the fragrance of a flower of cigarette smoke gracefulness, it is fragrant and sweet that ketone compounds and furfuran compound can effectively strengthen Jiao of cigarette smoke, pyrazine and azoles can strengthen the nutty of cigarette smoke and cure perfume (or spice), therefore, prepared Maillard reaction type tobacco aromatics using has good tobacco flavoring effect.
(2) the invention provides the preparation method of glucose/phenylalanine Maillard reaction tobacco aromatics using simple, production cost is low, is easy to suitability for industrialized production, has higher actual production meaning and value.
Embodiment
The present invention is described further below in conjunction with embodiment, but does not limit the present invention.
embodiment 1:
Take glucose 100mmol and phenylalanine 100mmol g is mixed in the aqueous ethanolic solution of 100mL 20%, with potassium hydroxide regulation system pH8.0,80 DEG C of heating in water bath for reaction 5h, after reaction finishes, reaction product is cooled to rapidly to room temperature.Adopt ultra-filtration technique to obtain the component of molecular weight distribution at 2 ~ 3kD, dry through concentrating, spraying, obtain cigarette Maillard reaction spices.
Reaction flavor is mixed with to reinforced solution by ethanol water dissolution, is evenly sprayed onto on pipe tobacco by 0.05% of pipe tobacco weight, after baking, roll into cigarette.Smoking result shows, perfume quantity obviously increases, and fragrance matter is improved, and assorted gas reduces, and pleasant impression improves.
embodiment 2:
Take glucose 100mmol and phenylalanine 50mmol and be mixed in the aqueous ethanolic solution of 100mL 30%, with citric acid regulation system pH6.0,100 DEG C of oil bath reacting by heating 3h, after reaction finishes, reaction product is cooled to rapidly to room temperature.Adopt ultra-filtration technique to obtain the component of molecular weight distribution at 3 ~ 4kD, dry through concentrating, spraying, obtain cigarette Maillard reaction spices.
Reaction flavor is mixed with to reinforced solution by ethanol water dissolution, is evenly sprayed onto on pipe tobacco by 0.03% of pipe tobacco weight, after baking, roll into cigarette.Smoking result shows, perfume quantity obviously increases, and fragrance matter is improved, and assorted gas reduces, and pleasant impression improves.
embodiment 3:
Take glucose
100mmol and phenylalanine 250mmolbe mixed in the aqueous ethanolic solution of 100mL 40%, regulation system pH7.0,90 DEG C of oil bath reacting by heating 6h, are cooled to rapidly room temperature by reaction product after reaction finishes.Adopt ultra-filtration technique to obtain the component of molecular weight distribution at 4 ~ 5kD, dry through concentrating, spraying, obtain cigarette Maillard reaction spices.
Reaction flavor is mixed with to perfuming solution by ethanol water dissolution, is evenly sprayed onto on pipe tobacco by 0.01% of pipe tobacco weight, after baking, roll into cigarette.Smoking result shows, perfume quantity obviously increases, and fragrance matter is improved, and assorted gas reduces, and pleasant impression improves.
Claims (6)
1. the preparation method of a cigarette use Maillard reaction spices, it is characterized in that: by glucose and phenylalanine in molar ratio 0.2 ~ 5:1 be mixed in ethanolic soln, regulation system pH5 ~ 10, reacting by heating certain hour, is cooled to rapidly room temperature by reaction product after reaction finishes; Adopt ultra-filtration technique to obtain the component of molecular weight distribution in 2 ~ 6kD scope, dry through concentrating, spraying, obtain cigarette Maillard reaction spices.
2. the preparation method with Maillard reaction spices according to the cigarette described in claim, is characterized in that: described glucose and phenylalanine are food grade powder.
3. the preparation method with Maillard reaction spices according to the cigarette described in claim, is characterized in that: alcohol concn is 20 ~ 40%.
4. the preparation method with Maillard reaction spices according to the cigarette described in claim, is characterized in that: the mass percent that glucose+phenylalanine total mass accounts for ethanolic soln is 10 ~ 40%.
5. the preparation method with Maillard reaction spices according to the cigarette described in claim, is characterized in that: adopt potassium hydroxide, sodium hydroxide, citric acid or sodium bicarbonate to regulate pH
.
6. the preparation method with Maillard reaction spices according to the cigarette described in claim, is characterized in that: type of heating is oil bath or heating in water bath, and Heating temperature is 70 ~ 110 DEG C, and be 1 ~ 10h heat-up time.
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CN106520368A (en) * | 2016-11-18 | 2017-03-22 | 湖北中烟工业有限责任公司 | Formula of Amadori reactive flavor, preparation method of Amadori reactive flavor and use of Amadori reactive flavor |
CN106579536A (en) * | 2017-01-23 | 2017-04-26 | 江苏中烟工业有限责任公司 | Method for improving moisture retaining performance of paper-making reconstituted tobaccos with modified tobacco stem extract |
CN106820253A (en) * | 2017-01-17 | 2017-06-13 | 浙江中烟工业有限责任公司 | Cysteine trace method water mutually prepares method of tobacco aromaticss precursor and products thereof and application |
CN109161441A (en) * | 2018-08-29 | 2019-01-08 | 上海烟草集团有限责任公司 | A kind of maillard reaction product of fructose syrup and its preparation method and application |
CN110862366A (en) * | 2019-11-07 | 2020-03-06 | 河南中烟工业有限责任公司 | Milk-flavor tobacco sweetener, preparation method and application in cigarettes |
CN110938050A (en) * | 2019-11-07 | 2020-03-31 | 河南中烟工业有限责任公司 | Low-fatty acid DDMP diester sweetener, preparation method and application |
CN110963987A (en) * | 2019-11-07 | 2020-04-07 | 河南中烟工业有限责任公司 | Sour-flavor tobacco sweetener, preparation method and application in cigarettes |
CN111072614A (en) * | 2019-11-07 | 2020-04-28 | 河南中烟工业有限责任公司 | Lipid wax fragrance type tobacco sweetener, preparation method and application in cigarettes |
CN112322663A (en) * | 2020-11-19 | 2021-02-05 | 河南中烟工业有限责任公司 | Tobacco flavor prepared by fermenting glucose and phenylalanine and application thereof |
CN112545046A (en) * | 2020-12-14 | 2021-03-26 | 湖北中烟工业有限责任公司 | Composition capable of reducing free radical content in cigarette smoke and preparation method thereof |
CN112931923A (en) * | 2021-02-02 | 2021-06-11 | 云南中烟工业有限责任公司 | Preparation method of specific molecular weight peptide Maillard intermediate and application of intermediate in tobacco flavor |
CN112980580A (en) * | 2021-03-11 | 2021-06-18 | 吉林烟草工业有限责任公司 | Maillard reaction spice and preparation method and application thereof |
CN113278469A (en) * | 2021-04-26 | 2021-08-20 | 河南中烟工业有限责任公司 | Method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application of tobacco flavor |
WO2022126989A1 (en) * | 2020-12-14 | 2022-06-23 | 湖北中烟工业有限责任公司 | Method for fractional purification of maillard reaction intermediates |
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CN106520368B (en) * | 2016-11-18 | 2019-11-08 | 湖北中烟工业有限责任公司 | A kind of application of formula for preparing Amadori reaction flavor and preparation method thereof and the fragrance |
CN106820253A (en) * | 2017-01-17 | 2017-06-13 | 浙江中烟工业有限责任公司 | Cysteine trace method water mutually prepares method of tobacco aromaticss precursor and products thereof and application |
CN106579536A (en) * | 2017-01-23 | 2017-04-26 | 江苏中烟工业有限责任公司 | Method for improving moisture retaining performance of paper-making reconstituted tobaccos with modified tobacco stem extract |
CN106579536B (en) * | 2017-01-23 | 2019-04-05 | 江苏中烟工业有限责任公司 | A kind of method that modified stem extracting solution improves papermaking-method reconstituted tobaccos humid keeping performance |
CN109161441A (en) * | 2018-08-29 | 2019-01-08 | 上海烟草集团有限责任公司 | A kind of maillard reaction product of fructose syrup and its preparation method and application |
CN110963987A (en) * | 2019-11-07 | 2020-04-07 | 河南中烟工业有限责任公司 | Sour-flavor tobacco sweetener, preparation method and application in cigarettes |
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CN110862366A (en) * | 2019-11-07 | 2020-03-06 | 河南中烟工业有限责任公司 | Milk-flavor tobacco sweetener, preparation method and application in cigarettes |
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CN110862366B (en) * | 2019-11-07 | 2023-05-16 | 河南中烟工业有限责任公司 | Milk-flavored tobacco sweetener, preparation method and application thereof in cigarettes |
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CN110938050B (en) * | 2019-11-07 | 2023-07-18 | 河南中烟工业有限责任公司 | Low-fatty acid DDMP diester sweetener, preparation method and application |
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CN112545046A (en) * | 2020-12-14 | 2021-03-26 | 湖北中烟工业有限责任公司 | Composition capable of reducing free radical content in cigarette smoke and preparation method thereof |
WO2022126989A1 (en) * | 2020-12-14 | 2022-06-23 | 湖北中烟工业有限责任公司 | Method for fractional purification of maillard reaction intermediates |
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