CN104480182A - Preparation method of burley tobacco aroma-enhancing and moisture-preserving agent for cigarettes - Google Patents
Preparation method of burley tobacco aroma-enhancing and moisture-preserving agent for cigarettes Download PDFInfo
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- CN104480182A CN104480182A CN201410728189.6A CN201410728189A CN104480182A CN 104480182 A CN104480182 A CN 104480182A CN 201410728189 A CN201410728189 A CN 201410728189A CN 104480182 A CN104480182 A CN 104480182A
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- 241000208125 Nicotiana Species 0.000 title claims abstract description 109
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- Manufacture Of Tobacco Products (AREA)
Abstract
The invention discloses a preparation method of a burley tobacco aroma-enhancing and moisture-preserving agent for cigarettes. The method comprises the following steps: firstly preparing a burley tobacco extract; then performing mixed bacterium fermentation: by taking the burley tobacco extract as a substrate, fermenting the substrate in a sealed state; and finally performing after-treatment on a fermented matter: treating the obtained fermented matter by using an alcohol solution, and performing sedimentation, filtration and reduced pressure concentration to obtain the burley tobacco aroma-enhancing and moisture-preserving agent for the cigarettes. According to the preparation method disclosed by the invention, the burley tobacco extract is treated by using mixed bacteria, so that acidic components beneficial to the softness of cigarette smoke can be increased; and meanwhile, macromolecular pectin and cellulose can be degraded into micro-molecular sugar so as to play a certain role in moisture preservation of the cigarettes.
Description
Technical field
The invention belongs to the preparation method of cigarette flavouring humectant, specifically refer to a kind of preparation method of burley tobaccos flavouring humectant.
Background technology
Along with growth in the living standard, the health perception of people constantly strengthens, " falling evil " becomes the main direction of studying of tobacco research staff, " low tar " is once as the one-way metrics of cigarette brand scientific and technological level, the hard soft capability of science and technology research and development realized special preferential policies, but constantly " falling Jiao " can cause this fragrant perfume quantity of tobacco and fragrance value to reduce, and affects consumption experience.Therefore, specific aim harm reduction becomes the new common direction of scientific rersearch of industry.And domestic cigarette dry sensation is obvious, embody a concentrated expression of moisture in cut tobacco scatter and disappear fast, main flume moisture is on the low side, pungency is bigger than normal, dry sensation is obvious and oral cavity phlegm is many etc., these typical proterties are collected, the smoking comfortableness of product is made to be subject to obvious suppression, restrict the further expansion in brand consumption market thus, also finally can have influence on the strategic of " famous brand, large market, large enterprises ".Therefore, tobacco industry has carried out the research of the relevant cigarette " flavouring humectation " of some row.Flavouring humectation technology promotes Chinese-style cigarette quality, increase perfume quantity, carry raise note, to set off nature cigarette fragrant, reduce flue gas drying sense, strengthen flue gas and to promote the production of body fluid the gordian technique of sense, raising cigarette comfort level.
Glucosides class is also known as glycosides, and be the compound that sugar or sugared derivative and aglucon are connected to form by glycosidic link, according to the difference of glycosidic link, glycosidic link can be divided into O-glycosides, C-glucosides, N-glucosides and S-glycosides etc.Natural perfume comes from animals and plants, but based on plant.From biological angle, glucosides is the form that aromatic compound is assembled and stored, and can improve the protection mechanism that the oleophilic substance opposings such as aromatic compound are poisoned because glycosylation.After flavour ingredient and glucose etc. are combined into glucosides, do not have volatility or volatility very low, reduce fat-soluble, therefore, glucosides has again transport terpene alcohols and the vital role of other aromatic compound.Much research finds to form glucosides with glycosidic linkage in conjunction with volatile compound in plant tissue, enzyme and chemical process decompose these glucosides can increase essential oil yield, and during fruit maturation and respiratory climacteric, play a part Co ntrolled release volatile compound, the formation of fragrance is played an important role.
The applied research of glycoside compounds in cigarette in natural aromatic plant, start from early 1980s, and be one of interested research topic of flavor chemistry men, and this kind of material is included in " fragrance presoma " (flavor precursors) always.The glycoside (aglycone) of the glucosides class reported in tobacco comprises the flavour ingredient of steroid, Polyphenols, hydroxyl.From fragrance angle, people are interested is the glucosides of the flavour ingredient of hydroxyl.Glucosides class material is relatively stable under normal temperature condition, but hydrolyzable or cracking under the following conditions, discharge glycoside: 1, be hydrolyzed under glycosidases catalyze under room temperature; 2, be hydrolyzed in boiling water; 3, cracking under heating.A large amount of compartment analysis research shows, in a lot of natural phant (comprising tobacco), a large amount of flavour ingredient is with free state and glucosides combined and deposit.To the flavour ingredient of the free state in the natural products such as grape, cherry, pineapple, ginger, tealeaves, strawberry, celery, tomato and glucosides combined, there is quantitative analysis document.The fruit such as grape are after drying, and entrance still has the characteristic chicken flavor of grape itself, be exactly because glucosides class is not with moisture evaporation, run into the flavour ingredient that ptyalin hydrolysis discharges combined.
Glucosides is the compound that sugar or sugared derivative and aglucon are connected to form by glycosidic link, plays the mainly sugared or sugared derivative of humectation effect.According to research reports, sugar has and alleviates cigarette foreign gas and improve jealous effect, and meanwhile, because sugar material has certain water absorbability, thus sugar also has humectation, increases tobacco leaf snappiness, reduces and makes broken effect.According to the study, strong than sucrose (brown sugar or white sugar) of the humectation effect of malt sugar (maltose that moisture content is more), comparatively disaccharide is good for the water absorbability of monose.1964, Bartkowicz, I. find when measuring the affecting of the reinforced physical properties on cigarette shreds and igniting and sucking quality with Borgwaldt Density Measuring Instrument, potato syrup has the physical properties and jealous effect of improving pipe tobacco, but time dry at higher than the temperature of 80 DEG C, the physical properties of process pipe tobacco declines.1973, Yakunkina, S.I. 20% caramel colour aqueous solution process pipe tobacco, consumption was 0.6% of pipe tobacco weight.Result shows, compared with untreated pipe tobacco, the pipe tobacco of process is soft, thus it is broken to decrease making of pipe tobacco in coiling process, saves the pipe tobacco of 2% ~ 3%.1986, Chen Yashen glycerine and Xylitol carried out the reinforced test of pipe tobacco respectively, and consumption is 1%.Result shows, the humectation effect of Xylitol is similar to glycerine.Now, major part cigarette factory of China all have employed cheap Xylitol as tobacco humectant, partly or entirely instead of the glycerine that price is higher.
In tobacco, seldom, 1981, the people such as Heckman described the quantitative analysis of glucosides combined and free state flavour ingredient in flue-cured tobacco to the compartment analysis report of glucosides, used dichloromethane extraction flue-cured tobacco, and extract wet distillation obtains free state flavour ingredient; Tobacco after extraction uses 60% extraction using alcohol again, obtain glucosides extract, add beta-glucosidase to spend the night process, discharge glycoside, then gas chromatographic analysis is adopted, in Table as can be seen from the table, the flavour ingredient in tobacco, has sizable part to be exist with the form of glucosides combined to quantitative result.The people such as Hisashi Kodama in 1984 are the isolation identification glucosides of several alpha, beta-lonone class flavour ingredient from flue-cured tobacco.1988, the people such as Liu Baizhan also carried out quantitatively, drawing similar conclusion to the free and glucosides state flavour ingredient in flue-cured tobacco, also found that the similar flavour ingredients such as the Megastigmatrienone of considerable part also exist with glucosides combined.The author thinks, ketone can form glucosides by enolization form.
Low temperature pyrolyzer GC/MS analyzes and shows, tobacco glucosides enriched substance split product mainly phenylcarbinol and the phenylethyl alcohol obtained by preparative HPLC, and total institute is known, and phenylcarbinol has the soft fragrance of a flower, and phenylethyl alcohol has rose fragrance.Under cigarette smoking condition, glucosides cracking discharges flavour ingredient, so the glucosides class material flavor precursor that to be tobacco important, compensating aroma of low tar cigarette is significant.About the research report of tobacco glucosides is more, such as, the fragrant vanillin food grade,1000.000000ine mesh glucoside of ethyl is used for cigarette, can improve the fragrance of flow measurement flue gas; Geraniol glucosides is applied in cigarette as perfume material by Xie Wancui etc., result shows: discharge Geraniol in the cigarette smoke containing Geraniol glucosides, and burst size is directly proportional to addition substantially, and releases evenly fragrant, full aroma, has the effect enriching cigarette perfume and slowly-releasing cigarette perfume (or spice).In addition, have people in cigarette substitute, add the glucosides of oxidation-α-ionol abroad, allegedly can produce typical tobacco aroma, be make up one of poor important spices of tobacco substitute " smoke ".
Containing a large amount of glucoside compounds in tobacco leaf, China mainly produces Virginian-type cigarette, but annual flue-cured tobacco residue is less, and as a burley tobacco leaf big producing country, remained a large amount of burley tobacco leaf every year, therefore, the comprehensive utilization of burley tobacco leaf has important economic worth.
Summary of the invention
The object of this invention is to provide a kind of preparation method of burley tobaccos flavouring humectant, the method utilizes the fragrant technology of bio, send a kind of have enrich cigarette perfume (or spice), soft flue gas, pungency less, increase the sweet sense of flue gas and the cigarette burley tobaccos flavouring humectant of the effects such as sense of promoting the production of body fluid.
For solving the problems of the technologies described above, the invention provides a kind of preparation method of burley tobaccos flavouring humectant, comprising the following steps:
1) burley tobaccos extract is prepared: take burley tobaccos, and be added to the water, by burley tobaccos and the weight of material ratio of extraction solvent be: 1 ︰ 4 ~ 10, supersound extraction 2 ~ 6h under 55 ~ 65 DEG C of conditions, the extracting solution obtained is left standstill cooled and filtered, and gained filtrate is burley tobaccos extract;
2) mixed fermentation: with burley tobaccos extract for substrate, and add ethanol, utilizes mixed bacterium to ferment under airtight state, obtain fermented product, wherein, burley tobaccos extract with ethanol contend ratio is: 100 ︰ 5 ~ 8, and mixed bacterium is mixed by the dry acetic bacteria of activity and rhizopus;
3) aftertreatment of fermented product: to step 2) gained fermented product in add 75 ~ 95% spirituous solutions of its 2 ~ 5 times of volumes, and under-17 ~-10 DEG C of conditions settlement treatment 18 ~ 24h; Filter oarse-grained impurity, then adopt millipore filtration again to filter, by the filtrate reduced in volume after filtration, collect, obtain cigarette burley tobaccos flavouring humectant.
Further, described step 2) in, the weight ratio of active dry acetic bacteria and rhizopus is: 1 ︰ 1.
Again further, described step 2) in, the condition of fermentation is: pH value is 4.0 ~ 7.0, and leavening temperature is 20 ~ 40 DEG C, and fermentation time is 3 ~ 8 days;
Again further, described step 3) in, thickening temperature is 40 ~ 60 DEG C, and concentrated pressure is 0.01 ~ 0.2 normal atmosphere.
Beneficial effect of the present invention:
The present invention utilizes mixed bacterium process burley tobaccos extract, increases the soft useful acidic component of cigarette smoke, is micromolecular sugar simultaneously, has certain effect macromole pectin, cellulose degradation to cigarette humectation tool.Containing abundant glucosides in burley tobaccos flavouring humectant prepared by the method, its aroma substance be combined with glycoside has the aroma substances such as 3-methyl butanol, phenylcarbinol, phenylcarbinol, 4-carbonyl-α-ionol.Cigarette burley tobaccos flavouring humectant is added in cigarette, have enrich cigarette perfume (or spice), soft flue gas, pungency less, increase the sweet sense of flue gas and the effects such as sense of promoting the production of body fluid.With not with compared with the burley tobaccos flavouring humectant of mixed bacterium process, this medicinal extract can make cigarette flavor abundanter, and sweet sense is more obvious, and pungency reduces, and sense of promoting the production of body fluid is more obvious.
Embodiment
In order to explain the present invention better, illustrate main contents of the present invention further below in conjunction with specific embodiment, but content of the present invention is not only confined to following examples.
Embodiment 1
A preparation method for burley tobaccos flavouring humectant, comprises the following steps:
1) burley tobaccos extract is prepared: take burley tobaccos, and be added to the water, by burley tobaccos and the weight of material ratio of extraction solvent be: 1 ︰ 6, supersound extraction 4h under 60 DEG C of conditions, the extracting solution obtained is left standstill cooled and filtered, and gained filtrate is burley tobaccos extract;
2) mixed fermentation: with burley tobaccos extract for substrate, and add ethanol, mixed bacterium is utilized under airtight state, be 4.0 in pH value, leavening temperature is 25 DEG C of condition bottom fermentations 5 days, obtains fermented product, wherein, burley tobaccos extract with ethanol contend ratio is: 100 ︰ 5, and mixed bacterium by the dry acetic bacteria of activity and rhizopus is by weight: 1 ︰ 1 mixes;
3) aftertreatment of fermented product: to step 2) gained fermented product in add 95% spirituous solution of its 3 times of volumes, and under-17 DEG C of conditions settlement treatment 24h; With the oarse-grained impurity of filtered through gauze, then adopt millipore filtration again to filter, by the filtrate reduced in volume after filtration, thickening temperature is 60 DEG C, and concentrated pressure is 0.2 normal atmosphere, collects, obtains cigarette burley tobaccos flavouring humectant I.
Active dry acetic bacteria and rhizopus are being buied on the market.
To above-mentioned cigarette burley tobaccos flavouring humectant I through beta-glucoside ferment treatment, and carry out analyzing with glucosides bound state aroma composition, result is as table 1.
Table 1 cigarette burley tobaccos flavouring humectant I and glucosides class bound state aroma composition
| Glycoside | Ferment treatment (μ g/100g) | Contrast (μ g/100g) |
| 3-methyl butanol | 413 | 0 |
| Phenylcarbinol | 1658 | 165 |
| 4-hydroxyl trans-Damascenone | 521 | 42 |
| 4-carbonyl-α-ionol | 54 | 0 |
| 1-hydroxyl-4-carbonyl-α-ionone | 145 | 0 |
The cigarette burley tobaccos flavouring humectant I of above-mentioned preparation is added in pipe tobacco in proportion, its consumption in cigarette for its application quantity be 0.5%, compared with unfermentable burley tobaccos flavouring humectant, this flavouring humectant have enrich cigarette perfume (or spice), slightly soft flue gas, pungency less, increase the sweet sense of flue gas, slightly to promote the production of body fluid the effects such as sense, concrete as table 2.
The impact of table 2 burley tobaccos flavouring humectant I on cigarette quality
Embodiment 2
A preparation method for burley tobaccos flavouring humectant, comprises the following steps:
1) burley tobaccos extract is prepared: take burley tobaccos, and be added to the water, by burley tobaccos and the weight of material ratio of extraction solvent be: 1 ︰ 8, supersound extraction 2h under 65 DEG C of conditions, the extracting solution obtained is left standstill cooled and filtered, and gained filtrate is burley tobaccos extract;
2) mixed fermentation: with burley tobaccos extract for substrate, and add ethanol, mixed bacterium is utilized under airtight state, be 6.0 in pH value, leavening temperature is 20 DEG C of condition bottom fermentations 8 days, obtains fermented product, wherein, burley tobaccos extract with ethanol contend ratio is: 100 ︰ 8, and mixed bacterium by the dry acetic bacteria of activity and rhizopus is by weight: 1 ︰ 1 mixes;
3) aftertreatment of fermented product: to step 2) gained fermented product in add 75% spirituous solution of its 5 times of volumes, and under-10 DEG C of conditions settlement treatment 24h; With the oarse-grained impurity of filtered through gauze, then adopt millipore filtration again to filter, by the filtrate reduced in volume after filtration, thickening temperature is 40 DEG C, and concentrated pressure is 0.1 normal atmosphere, collects, obtains cigarette burley tobaccos flavouring humectant II.
Active dry acetic bacteria and rhizopus are being buied on the market.
Carry out analyzing with glucosides bound state aroma composition to above-mentioned cigarette burley tobaccos flavouring humectant II, result is as table 3.
Table 3 cigarette burley tobaccos flavouring humectant II and glucosides class bound state aroma composition
| Glycoside | Ferment treatment (μ g/100g) | Contrast (μ g/100g) |
| 3-methyl butanol | 521 | 0 |
| Phenylcarbinol | 2051 | 254 |
| 4-hydroxyl trans-Damascenone | 556 | 56 |
| 4-carbonyl-α-ionol | 56 | 0 |
| 1-hydroxyl-4-carbonyl-α-ionone | 153 | 0 |
The cigarette burley tobaccos flavouring humectant II of above-mentioned preparation is added in pipe tobacco in proportion, its consumption in cigarette for its application quantity be 0.5%, compared with unfermentable burley tobaccos flavouring humectant, this flavouring humectant have enrich cigarette perfume (or spice), soft flue gas, pungency less, increase the sweet sense of flue gas, sense of promoting the production of body fluid obviously waits effect, concrete as table 4.
The impact of table 4 burley tobaccos flavouring humectant II on cigarette quality
Embodiment 3
A preparation method for burley tobaccos flavouring humectant, comprises the following steps:
1) burley tobaccos extract is prepared: take burley tobaccos, and be added to the water, by burley tobaccos and the weight of material ratio of extraction solvent be: 1 ︰ 10, supersound extraction 6h under 55 DEG C of conditions, the extracting solution obtained is left standstill cooled and filtered, and gained filtrate is burley tobaccos extract;
2) mixed fermentation: with burley tobaccos extract for substrate, and add ethanol, mixed bacterium is utilized under airtight state, be 7.0 in pH value, leavening temperature is 40 DEG C of condition bottom fermentations 3 days, obtains fermented product, wherein, burley tobaccos extract with ethanol contend ratio is: 100 ︰ 6, and mixed bacterium by the dry acetic bacteria of activity and rhizopus is by weight: 1 ︰ 1 mixes;
3) aftertreatment of fermented product: to step 2) gained fermented product in add 90% spirituous solution of its 2 times of volumes, and under-15 DEG C of conditions settlement treatment 20h; With the oarse-grained impurity of filtered through gauze, then adopt millipore filtration again to filter, by the filtrate reduced in volume after filtration, thickening temperature is 50 DEG C, and concentrated pressure is 0.01 normal atmosphere, collects, obtains cigarette burley tobaccos flavouring humectant III.
Active dry acetic bacteria and rhizopus are being buied on the market.
Contriver carries out analyzing with glucosides bound state aroma composition to above-mentioned cigarette burley tobaccos flavouring humectant III, and result is as table 5.
Table 5 cigarette burley tobaccos flavouring humectant III and glucosides class bound state aroma composition
| Glycoside | Ferment treatment (μ g/100g) | Contrast (μ g/100g) |
| 3-methyl butanol | 212 | 0 |
| Phenylcarbinol | 1236 | 165 |
| 4-hydroxyl trans-Damascenone | 365 | 42 |
| 4-carbonyl-α-ionol | 50 | 0 |
| 1-hydroxyl-4-carbonyl-α-ionone | 116 | 0 |
The cigarette burley tobaccos flavouring humectant III of above-mentioned preparation adds in pipe tobacco by contriver in proportion, its consumption in cigarette for its application quantity be 0.5%, compared with unfermentable burley tobaccos flavouring humectant, this flavouring humectant have enrich cigarette perfume (or spice), soft flue gas, pungency bigger, increase the sweet sense of flue gas, sense of promoting the production of body fluid obviously waits effect, concrete as table 6.
The impact of table 6 burley tobaccos flavouring humectant III on cigarette quality
Claims (5)
1. a preparation method for burley tobaccos flavouring humectant, is characterized in that: comprise the following steps:
1) burley tobaccos extract is prepared: take burley tobaccos, and be added to the water, by burley tobaccos and the weight of material ratio of extraction solvent be: 1 ︰ 4 ~ 10, supersound extraction 2 ~ 6h under 55 ~ 65 DEG C of conditions, the extracting solution obtained is left standstill cooled and filtered, and gained filtrate is burley tobaccos extract;
2) mixed fermentation: with burley tobaccos extract for substrate, and add ethanol, utilizes mixed bacterium to ferment under airtight state, obtain fermented product, wherein, burley tobaccos extract with ethanol contend ratio is: 100 ︰ 5 ~ 8, and mixed bacterium is mixed by the dry acetic bacteria of activity and rhizopus;
3) aftertreatment of fermented product: to step 2) gained fermented product in add 75 ~ 95% spirituous solutions of its 2 ~ 5 times of volumes, and under-17 ~-10 DEG C of conditions settlement treatment 18 ~ 24h; Filter oarse-grained impurity, then adopt millipore filtration again to filter, by the filtrate reduced in volume after filtration, collect, obtain cigarette burley tobaccos flavouring humectant.
2. the preparation method of burley tobaccos flavouring humectant according to claim 1, is characterized in that: described step 2) in, the weight ratio of active dry acetic bacteria and rhizopus is: 1 ︰ 1.
3. the preparation method of burley tobaccos flavouring humectant according to claim 1 or 2, is characterized in that: described step 2) in, the condition of fermentation is: pH value is 4.0 ~ 7.0, and leavening temperature is 20 ~ 40 DEG C, and fermentation time is 3 ~ 8 days.
4. the preparation method of burley tobaccos flavouring humectant according to claim 1 or 2, is characterized in that: described step 3) in, thickening temperature is 40 ~ 60 DEG C, and concentrated pressure is 0.01 ~ 0.2 normal atmosphere.
5. the preparation method of burley tobaccos flavouring humectant according to claim 3, is characterized in that: described step 3) in, thickening temperature is 40 ~ 60 DEG C, and concentrated pressure is 0.01 ~ 0.2 normal atmosphere.
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