CN104263517A - Tobacco flavor prepared from black tomato, lavender and tobacco and application of tobacco flavor - Google Patents

Abstract

The invention discloses a tobacco flavor prepared from black tomato, lavender and tobacco and application of the tobacco flavor. The tobacco flavor is prepared by the following steps: mixing black tomato, lavender and tobacco which serve as raw materials and preparing extracts; adding compound amino acid, xylose, propylene glycol and water to form a reaction system; regulating pH value, and carrying out Maillard reaction in a reaction kettle to obtain the tobacco flavor. The tobacco flavor disclosed by the invention has a more obvious and comprehensive effect of improving smoking quality in comparison with a traditional extract and specifically can obviously promote secretion of saliva and increase sweet feeling, has rich and coordinated aroma, improves a sense of being solid and thick, reduces irritation and residue, and remarkably improves overall smoking quality.

Description

Tobacco flavor prepared from black tomato, lavender and tobacco and its application

technical field

The invention belongs to the technical field of flavors and fragrances for tobacco, in particular to a fragrance for tobacco prepared by Maillard reaction with black tomato, lavender and tobacco as main raw materials. Simultaneously, the invention also relates to the specific application of the tobacco spice in cigarettes.

Background technique

Tobacco flavors are essential substances in cigarette production, and play an important role in improving the taste of cigarettes and highlighting the style characteristics of cigarette products. As people pay more and more attention to the problems of smoking and health, the development of low-tar and low-harm cigarettes has become a long-term task for the tobacco industry. Adding flavors and ingredients can make up for the lack of flavor in the cigarette leaf formula, get rid of miscellaneous gases, and make the smoke aroma of the cigarette product more abundant and sufficient, so as to have a unique style in the taste and smell, and enhance the characteristics of the cigarette product. The traditional single extraction method for preparing tobacco flavors and fragrances often has defects such as poor coordination and single effect. The preparation of new tobacco flavors by Maillard reaction has become a research hotspot in related fields, and there are many related documents and patents. reports.

Maillard reaction, also known as "non-enzymatic browning reaction", was proposed by French chemist L.C. Maillard in 1912. It is a reaction between carbonyl compounds and amino compounds, also known as carbonyl ammonia reaction. At present, it has been widely used in the fields of food, medicine and tobacco, in the preparation of Chinese herbal medicines and tobacco preparations. Different degrees of Maillard reaction will produce a variety of aroma components. In recent years, with the continuous development of the tobacco flavor industry, the application of the Maillard reaction to prepare tobacco flavors has become a field of concern, but most of the relevant reports use a single non-tobacco plant as a raw material, or only tobacco as a The raw materials are subjected to Maillard reaction to prepare tobacco flavor. There has been no report on the preparation of flavorings for tobacco by Maillard reaction using fruits, spice plants and tobacco extracts as raw materials.

Contents of the invention

The object of the present invention is to aim at the deficiencies of the prior art, and provide a flavoring for tobacco which is prepared by taking black tomato, lavender and tobacco as main raw materials, and then undergoing Maillard reaction. Used in cigarette production to improve the smoking quality of cigarettes.

The object of the present invention is also to provide the specific application of the flavoring for tobacco in cigarette production.

The purpose of the present invention is achieved through the following technical solutions.

Unless otherwise specified, the percentages used in the present invention are all mass percentages.

The technical solution of the present invention is mainly based on the following knowledge: the emerging fruit black tomato, the spice plant lavender and tobacco are mixed and extracted, and the compound amino acid is used to provide the nitrogen source for reaction, and then xylose is used to increase the types of sugars, and after the Maillard reaction, it is obtained The new flavor for tobacco has the effects of significantly increasing the sense of body fluid, sweetness, rich and harmonious aroma, increased thickness, and reduced stimulation and residue. Among them, black tomato is a newcomer in the tomato family. It has a fruity aroma, a higher sugar content than ordinary tomatoes, and a strong flavor. At the same time, it contains high lycopene and anthocyanins, which are easily absorbed by the human body. Lavender is a famous aromatic plant with a unique refreshing aroma and woody aroma. The main aroma components are L-linalyl acetate, pinene, myrcene, ocimene, camphor, terpineol, L-linalool, Lavender alcohol, geraniol, ethanol lavender ester, etc., are widely used in flavors and fragrances, food, and medicine.

A tobacco spice prepared from black tomato, lavender and tobacco, prepared by the following method:

(1) Mix fresh black tomatoes, lavender inflorescences and tobacco in a mass ratio of 2:1:3, add 5 times the volume of water, extract under heat reflux for 2 hours, filter the extract, and concentrate the filtrate to a relative density of 1.10±0.10, Redissolve with 4 times the volume of 95% ethanol, filter with suction, and concentrate the filtrate to a relative density of 1.10±0.10 to obtain a mixed extract;

(2) Get the mixed extract of gained, add the compound amino acid of 5～10%, the xylose of 5～10%, the propylene glycol of 40～60% and the water of 20～30%, then adjust the pH value of mixed material with NaOH to 6±0.5; the compound amino acid is formed by mixing glycine, alanine and aspartic acid in a mass ratio of 3:1:1;

(3) Put the mixed material with adjusted pH value in the reaction kettle, the reaction temperature is 100-120°C, the stirring speed is 500-800 rpm, and the reaction time is 3-5 hours; the reaction solution is taken out, and the insoluble matter is removed by filtration, and the obtained The filtrate is the desired flavor for tobacco.

The tobacco is preferably shredded tobacco or tobacco dust produced during the production of cigarettes.

The application of the tobacco flavoring in the production of cigarettes is as follows: after diluting the obtained tobacco flavoring with water 10 times, adding it in a mass ratio of 0.2% to 1% in a feeding method, and then rolling it into a cigarette in a conventional way .

Compared with the prior art, the present invention has the following advantages:

1. Black tomato and lavender are used as raw materials. Black tomato is more suitable for Maillard reaction because it contains more sugar and other substances than ordinary tomatoes; it is supplemented with spice plants that are selected through repeated tests to coordinate and complement its aroma. Lavender, after mixed extraction process, the obtained extract has the effect of enriching the aroma of smoke, reducing irritation and improving comfort;

2. On the basis of black tomato and lavender, supplemented with tobacco extract as raw materials, the aroma of the prepared tobacco spices is more harmonious, and the aroma of tobacco is more mellow;

3. Using the shredded tobacco pieces and tobacco dust produced in the tobacco production process as raw materials, the comprehensive utilization efficiency of waste tobacco materials is improved and the production cost is reduced.

4. In the present invention, on the basis of existing sugars in the extract, xylose is added as a sugar source, and the aroma components of furans in the reaction product are increased to increase the richness of aroma.

5. The process of the present invention is simple, easy to realize industrialized production, and has good development and application prospects.

Detailed ways

In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, and are not intended to limit the protection scope of the present invention.

Example 1

1. Preparation of black tomato, lavender, tobacco mixed extract: black tomato (fresh, cut into small pieces), lavender (fresh inflorescence, cut into a section of about 1cm in length), tobacco (broken tobacco flakes produced in the cigarette production process, Tobacco powder) mixed according to the ratio of 2:1:3, adding 5 times the volume of water, extracting under reflux for 2 hours, filtering the extract, concentrating the filtrate to a relative density of 1.10±0.10, and then returning it with 4 times the volume of 95% ethanol dissolved, suction filtered, and the filtrate was concentrated to a relative density of 1.10±0.10 to obtain a mixed extract.

2. Construction of the Maillard reaction system: Take a certain amount of the above-mentioned mixed extract, add 10% compound amino acid (glycine, alanine, aspartic acid, the mixing ratio is 3:1:1), 10% wood Sugar, 60% propylene glycol and 30% water; adjust pH to 6±0.5 with NaOH.

3. Carrying out the Maillard reaction: Add the above reaction system into the reaction kettle, the reaction temperature is 120°C, the stirring speed is 800 rpm, the reaction time: 5 hours, take out the reaction solution after the reaction stops, and filter to remove the insoluble matter , the obtained filtrate is the tobacco flavoring of the present invention.

4. Addition and evaluation in cigarettes: After diluting the obtained tobacco flavoring with water 10 times, add it to the Yunyan (Purple) leaf group in a proportion of 0.2% in the form of feeding, to obtain a treated sample, and to use it without adding As a control sample, the leaf group was rolled into cigarettes for sensory evaluation and smoking. The results of the evaluation and smoking are shown in the following table:

Example 2

1. the preparation of black tomato, lavender, tobacco mixed extract: with embodiment 1.

2. Construction of the Maillard reaction system: Take a certain amount of the above-mentioned mixed extract, add 8% compound amino acid (glycine, alanine, aspartic acid, the mixing ratio is 3:1:1), 10% wood Sugar, 50% propylene glycol and 30% water; adjust pH to 6±0.5 with NaOH.

3. Carrying out the Maillard reaction: Add the above reaction system into the reaction kettle, the reaction temperature is 110°C, the stirring speed is 700 rpm, the reaction time: 4 hours, take out the reaction solution after the reaction stops, and filter to remove the insoluble matter , the obtained filtrate is the tobacco flavoring of the present invention.

4. Addition and evaluation in cigarettes: After diluting the obtained tobacco flavoring with water 10 times, add it in the Yunyan (Purple) leaf group according to the ratio of 0.5% in the form of feeding, to obtain the treated sample, and add it without adding As a control sample, the leaf group was rolled into cigarettes for sensory evaluation and smoking. The results of the evaluation and smoking are shown in the following table:

Example 3

1. the preparation of black tomato, lavender, tobacco mixed extract: with embodiment 1.

2. Construction of the Maillard reaction system: Take a certain amount of the above-mentioned mixed extract, add 5% compound amino acid (glycine, alanine, aspartic acid, the mixing ratio is 3:1:1), 5% wood Sugar, 40% propylene glycol and 20% water; adjust pH to 6±0.5 with NaOH.

3. Carrying out the Maillard reaction: Add the above reaction system into the reaction kettle, the reaction temperature is 100°C, the stirring speed is 500 rpm, the reaction time: 3 hours, take out the reaction solution after the reaction stops, and filter to remove the insoluble matter , the obtained filtrate is the tobacco flavoring of the present invention.

4. Addition and evaluation in cigarettes: After diluting the obtained tobacco flavoring with water 10 times, add it to the Yunyan (Purple) leaf group in a proportion of 1% in the form of feeding, to obtain a treated sample, and to use it without adding As a control sample, the leaf group was rolled into cigarettes for sensory evaluation and smoking. The results of the evaluation and smoking are shown in the following table:

Example 4

1. the preparation of black tomato, lavender, tobacco mixed extract: with embodiment 1.

2. Construction of the Maillard reaction system: Take a certain amount of the above-mentioned mixed extract, add 10% compound amino acid (glycine, alanine, aspartic acid, the mixing ratio is 3:1:1), 5% wood Sugar, 40% propylene glycol and 30% water; adjust pH to 6±0.5 with NaOH.

3. Carrying out the Maillard reaction: Add the above reaction system into the reaction kettle, the reaction temperature is 110°C, the stirring speed is 600 rpm, the reaction time: 5 hours, take out the reaction solution after the reaction stops, and filter to remove the insoluble matter , the obtained filtrate is the tobacco flavoring of the present invention.

4. Addition and evaluation in cigarettes: After diluting the obtained tobacco flavoring with water 10 times, add it in the Yunyan (Purple) leaf group in the proportion of 0.8% in the form of feeding, to obtain the treated sample, and add it without adding As a control sample, the leaf group was rolled into cigarettes for sensory evaluation and smoking. The results of the evaluation and smoking are shown in the following table:

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements and improvements made within the spirit and principles of the present invention should be included in the protection of the present invention. within range.

Claims (2)

1., with a tobacco aromatics using prepared by black tomato, lavandula angustifolia and tobacco, prepared by following method:

(1) fresh black tomato, lavandula angustifolia inflorescence and tobacco are pressed the mass ratio mixing of 2:1:3, add the water of 5 times of volumes, circumfluence distillation 2 hours, extracting liquid filtering, it is 1.10 ± 0.10 that filtrate is concentrated into relative density, then uses 95% ethanol back dissolving of 4 times of volumes, suction filtration, it is 1.10 ± 0.10 that filtrate is concentrated into relative density, obtains mixed extract;

(2) get gained mixed extract, add the aminoacids complex of 5 ~ 10%, the wood sugar of 5 ~ 10%, the propylene glycol of 40 ~ 60% and 20 ~ 30% water, then regulate pH value to 6 ± 0.5 of mixture with NaOH; Described aminoacids complex is mixed by glycine, L-Ala and the aspartic acid mass ratio by 3:1:1;

(3) mixture regulating pH value is placed in reactor, temperature of reaction 100 ~ 120 DEG C, mixing speed 500 ~ 800 revs/min, 3 ~ 5 hours reaction times; Take out reaction solution, filter and remove insolubles, gained filtrate is required tobacco aromatics using.

2. the application of tobacco aromatics using according to claim 1 in production of cigarettes, is specially: after gained tobacco aromatics using dilute with water 10 times, adds, then roll into cigarette in the usual way with feed way, mass ratio by 0.2% ~ 1%.