CN104983054A - 一种增加卷烟酸甜香韵的浸膏的制备方法及其应用 - Google Patents
一种增加卷烟酸甜香韵的浸膏的制备方法及其应用 Download PDFInfo
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- C—CHEMISTRY; METALLURGY
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- C—CHEMISTRY; METALLURGY
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Abstract
本发明公开了一种增加卷烟酸甜香韵的浸膏的制备方法及其应用。其特征在于：它先将下述原料组分按重量份数混合：酸枣5～10份、酸角5～10份、苹果20～50份、杏子30～50份、刺梨10～30份；所述原料组分混合均匀后，用5～10倍重量的乙醇溶液回流提取2～5次，每次2～5小时，得到滤液，将滤液经减压浓缩后得到所述增加卷烟酸甜香韵的浸膏。本发明将上述增加卷烟酸甜香韵的浸膏应用于卷烟中，可有效的减少烟气中杂气，降低烟气对喉部的刺激，降低烟气的干燥感，提高卷烟抽吸的舒适度，降低吸烟对吸烟者带来的危害，增加卷烟酸甜感和生津感的功效，使卷烟燃烧后产生的烟雾气味芳香，香味丰富，余味留长，口感清爽。
Description
技术领域
本发明涉及卷烟香精香料技术领域，具体地指一种增加卷烟酸甜香韵的浸膏的制备方法及其应用。
背景技术
酸枣，种仁饱满可作中药。酸枣作为中药应用已有2000多年的历史，主要用于中气不足、脾胃虚弱、体倦乏力、食少便溏、血虚萎黄、妇女脏躁等证的治疗。生物活性物质，如酸枣多糖、黄酮类、皂苷类、三萜类、生物碱类、环磷酸腺苷、环磷酸乌苷等，对人体有多种保健治病功效。大枣具有补虚益气、养血安神、健脾和胃等作用，是脾胃虚弱、气血不足、倦怠无力、失眠多梦等患者良好的保健营养品。
酸角，果实含糖类、d-酒石酸、柠檬酸、甲酸、2-苹果酸等有机酸。并含丝氨酸、β-丙氨酸、脯氨酸、苯丙氨酸、亮氨酸等氨基酸和哌啶酸-2。叶含d-酒石酸、l-苹果酸、牡荆素、异牡荆素、荭草素、异荭草素等。酸角在云南草药药方中被广泛运用，人们将其视为治疗胃肠道、高血压、口舌牙等疾病，以有解毒的良药。
苹果，富含丰富的营养。苹果中营养成份可溶性大，易被人体吸收，故有“活水”之称，其有利于溶解硫元素，使皮肤润滑柔嫩。苹果的性味温和，含有丰富的碳水化合物、维生素和微量元素，有糖类、有机酸、果胶、蛋白质、钙、磷、钾、铁、维生素A、维生素B、维生素C和膳食纤维，另含有苹果酸，酒石酸，胡萝卜素，是所有蔬果中营养价值最接近完美的一个。
杏子，营养极为丰富，内含较多的糖、蛋白质以及钙、磷等矿物质，另含维生素A原、维生素C和B族维生素等。杏性温热，适合代谢速度慢、贫血、四肢冰凉的虚寒体质之人食用；患有受风、肺结核、痰咳、浮肿等病症者，经常食用杏大有裨益；人食杏果、杏仁后，经过消化分解，所产生的氢氰酸和苯甲醛两种物质，都能起到防癌、抗癌、治癌的作用，长吃还可延年益寿；杏仁可以止咳平喘、润肠通便，常吃有美容护肤的作用。
刺梨是一种稀有的滋补健身的营养珍果。成熟的刺梨果实富含糖、维生素、胡萝卜素、有机酸和20多种氨基酸、10余种对人体有益的微量元素，以及过氧化物歧化酶。尤其是维生素C含量极高，是当前水果中最高的，具有“维生素C之王”的美称。
有机酸对烟草品质有着重要影响。如苹果酸在香料烟和烤烟中含量较多，可以调节烟草的pH值，在抽吸时起平衡作用，使吸味醇和，并能增强烟气浓度，改进烟气特征，但对烟草香气只起间接影响作用。这类非挥发性有机酸，特别是对高生物碱含量的烟草有良好的作用。这类现象可以解释为：二元酸是作为盐类在烟草中存在(一部分与烟碱结合成盐)，而吸味的作用是盐类分解的结果。
随着社会各界对吸烟有害健康问题的不断关注，吸烟对人体健康的影响，卷烟业正在减少具有致瘾性成分的数量以及卷烟中的某些已经被识别出来的有害物质，这会去掉烟草中的一些芳香物质，因此需要通过利用烟草加香料系统给予补偿，而酸香正是烟草的重要香味成份。另外，增加酸甜香成份可以有效的减少烟气中杂气、降低烟气对喉部的刺激、降低烟气的干燥感、提高卷烟舒适度，降低吸烟对吸烟者带来的危害。
发明内容
本发明的目的就是要克服现有技术所存在的不足，提供一种增加卷烟酸甜香韵的浸膏的制备方法及其应用。该制备方法简单，应用于卷烟中可以显著减少卷烟的杂气，并降低烟气对喉部的刺激，降低烟气的干燥感，使卷烟的香气丰富舒适。
本发明是通过如下技术方案实现的：一种增加卷烟酸甜香韵的浸膏的制备方法，其特征在于：它先将下述原料组分按重量份数混合：酸枣5～10份、酸角5～10份、苹果20～50份、杏子30～50份、刺梨10～30份；所述原料组分混合均匀后，用5～10倍重量的乙醇溶液回流提取2～5次，每次2～5小时，得到滤液，将滤液经减压浓缩后得到所述增加卷烟酸甜香韵的浸膏。
作为优选，所述原料组分按重量份数组成为：酸枣10份、酸角10份、苹果20份、杏子35份、刺梨25份。
作为优选，所述乙醇溶液的质量百分比浓度为20～90％。
作为优选，所述滤液经减压浓缩后得到的增加卷烟酸甜香韵的浸膏相对水的密度为1.20～1.30。
一种权利要求1所述的增加卷烟酸甜香韵的浸膏的应用，其特征在于：将上述增加卷烟酸甜香韵的浸膏用质量百分比浓度为50～95％乙醇溶液稀释，然后按照上述增加卷烟酸甜香韵的浸膏占烟丝重量的0.01～1％，将稀释后的增加卷烟酸甜香韵的浸膏喷洒在烟丝上，并制成卷烟。
本发明的有益效果在于：1、本发明首次将酸枣、酸角、苹果、杏子、刺梨配伍后再提取，并将其提取物应用于卷烟当中，可有效的减少烟气中杂气，降低烟气对喉部的刺激，降低烟气的干燥感，提高卷烟抽吸的舒适度，降低吸烟对吸烟者带来的危害。2、本发明所制备的浸膏应用于卷烟中，具有增加卷烟酸甜感和生津感的功效，使卷烟燃烧后产生的烟雾气味芳香，香味丰富，余味留长，口感清爽。3、本发明反应条件温和，所要求的设备相对简单，成本较低，易于工业化生产，具有很强的实用性。
具体实施方式
下面结合具体实施例对本发明作进一步的详细说明，但实施例并不是对本发明技术方案的限定。
实施例1
称取酸枣10克、酸角10克、苹果20克、杏子35克、刺梨25克，用8倍量的质量百分比浓度为70％乙醇回流提取4次，每次3小时，合并滤液，经减压浓缩至相对水的密度为1.20的浸膏60克。
将浸膏溶于60％乙醇溶解，按照0.1％的量喷洒在烟丝上，并制成卷烟，进行对比评吸。
实施例2
称取酸枣5克、酸角5克、苹果30克、杏子30克、刺梨10克，用6倍量的质量百分比浓度为50％乙醇回流提取3次，每次5小时，合并滤液，经减压浓缩至相对水的密度为1.25的浸膏50克。
将浸膏溶于90％乙醇溶解，按照1％的量喷洒在烟丝上，并制成卷烟，进行对比评吸。
实施例3
称取酸枣10克、酸角10克、苹果50克、杏子50克、刺梨30克，用10倍量的质量百分比浓度为90％乙醇回流提取5次，每次4小时，合并滤液，经减压浓缩至相对水的密度为1.30的浸膏80克。
将浸膏溶于50％乙醇溶解，按照0.01％的量喷洒在烟丝上，并制成卷烟，进行对比评吸。
实施例4
称取酸枣8克、酸角8克、苹果40克、杏子30克、刺梨20克，用10倍量的质量百分比浓度为20％乙醇回流提取2次，每次5小时，合并滤液，经减压浓缩至相对水的密度为1.28的浸膏40克。
将浸膏溶于75％乙醇溶解，按照0.2％的量喷洒在烟丝上，并制成卷烟，进行对比评吸。
增香作用
选用中档空白烟丝，对本发明实施例1～4所制备的浸膏添加到卷烟中的作用进行评价。采用1μL注射器进行注射进行评吸评价。7人组成评吸小组，其中国家级评吸师一名，省级评吸师两名。
表1在卷烟中的作用评价
由表1中评吸结果表明，本发明所制备的浸膏对卷烟质量有所提升，具有烟气酸甜、生津、味留长、刺激性小、柔软度有体现，香味丰富、口腔干净等效果，可以作为新型烟用香料进行使用。
物理指标检测：
按上述工艺开发的烟用香料的物理指标如下：
Claims (5)
1.一种增加卷烟酸甜香韵的浸膏的制备方法，其特征在于：它先将下述原料组分按重量份数混合：酸枣5～10份、酸角5～10份、苹果20～50份、杏子30～50份、刺梨10～30份；所述原料组分混合均匀后，用5～10倍重量的乙醇溶液回流提取2～5次，每次2～5小时，得到滤液，将滤液经减压浓缩后得到所述增加卷烟酸甜香韵的浸膏。
2.根据权利要求1所述的一种增加卷烟酸甜香韵的浸膏的制备方法，其特征在于：所述原料组分按重量份数组成为：酸枣10份、酸角10份、苹果20份、杏子35份、刺梨25份。
3.根据权利要求1所述的一种增加卷烟酸甜香韵的浸膏的制备方法，其特征在于：所述乙醇溶液的质量百分比浓度为20～90％。
4.根据权利要求1所述的一种增加卷烟酸甜香韵的浸膏的制备方法，其特征在于：所述滤液经减压浓缩后得到的增加卷烟酸甜香韵的浸膏相对水的密度为1.20～1.30。
5.一种权利要求1所述的增加卷烟酸甜香韵的浸膏的应用，其特征在于：将上述增加卷烟酸甜香韵的浸膏用质量百分比浓度为50～95％乙醇溶液稀释，然后按照上述增加卷烟酸甜香韵的浸膏占烟丝重量的0.01～1％，将稀释后的增加卷烟酸甜香韵的浸膏喷洒在烟丝上，并制成卷烟。
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Application publication date: 20151021 |