CN105199848A - Method for preparing flavor substance - Google Patents
Method for preparing flavor substance Download PDFInfo
- Publication number
- CN105199848A CN105199848A CN201510564088.4A CN201510564088A CN105199848A CN 105199848 A CN105199848 A CN 105199848A CN 201510564088 A CN201510564088 A CN 201510564088A CN 105199848 A CN105199848 A CN 105199848A
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- degrees celsius
- processed
- flavor substance
- crude product
- weight
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 49
- 235000019634 flavors Nutrition 0.000 title claims abstract description 48
- 239000000126 substance Substances 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000002904 solvent Substances 0.000 claims abstract description 10
- 239000012043 crude product Substances 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 239000007787 solid Substances 0.000 claims abstract description 3
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 31
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 13
- 244000105624 Arachis hypogaea Species 0.000 claims description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims description 13
- 235000020232 peanut Nutrition 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 239000012634 fragment Substances 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- MEIRRNXMZYDVDW-MQQKCMAXSA-N (2E,4E)-2,4-hexadien-1-ol Chemical compound C\C=C\C=C\CO MEIRRNXMZYDVDW-MQQKCMAXSA-N 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 244000061176 Nicotiana tabacum Species 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 238000010438 heat treatment Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 2
- 239000000706 filtrate Substances 0.000 abstract 2
- 239000012467 final product Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 241000208125 Nicotiana Species 0.000 description 29
- 239000000284 extract Substances 0.000 description 15
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 12
- 239000013068 control sample Substances 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 235000013599 spices Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 239000002304 perfume Substances 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 230000000391 smoking effect Effects 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 239000008373 coffee flavor Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 241000533293 Sesbania emerus Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229940098465 tincture Drugs 0.000 description 1
- 235000019505 tobacco product Nutrition 0.000 description 1
- 239000003021 water soluble solvent Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a method for preparing a flavor substance. The method comprises the following steps: (1) carrying out crushing treatment on raw materials to be processed, so as to obtain chips of the raw materials to be processed; (2) weighing 0.5-60% (by weight) of the chips of the raw materials to be processed and 40-99.5% (by weight) of solvent, heating the chips of the raw materials to be processed and the solvent together to the temperature of 100-120 DEG C at normal pressure, and separating volatilized moisture with a condenser until no water flows out of the condenser; then, continuing to heat the chips of the raw materials to be processed and the solvent to any temperature between 140 DEG C and 300 DEG C, then, carrying out heat preservation for 1 minute to 24 hours, carrying out cooling, then, carrying out filtration, and centrifuging the filtrate to separate solids from the filtrate, so as to obtain brown flavor substance crude product with a strong aroma; (3) filtrating the flavor substance crude product obtained in the step (2) by using centrifugal filtration equipment so as to remove dark-brown insolubles from the flavor substance crude product, thereby obtaining a clarified flavor substance with the strong aroma. According to the method, the quality of the aroma of the final product can be close to that of a natural aroma, and defects in the traditional flavor substance production processes are overcome.
Description
Technical field
The present invention relates to and belong to essence and flavoring agent production technical field, particularly a kind of preparation method of flavour substances, in particular, relating to a kind of by utilizing the method for the direct heat of high boiling point water-soluble solvent to obtain water-soluble natural flavour substances method under normal pressure.
Background technology
Current vegeto-animal extract is used for different seasonings or has a wide range of applications scope as food, tobacco spices.But, extraction process due to these extracts uses conventional extraction process to obtain mostly, livestock meat and bone is such as utilized to add carbohydrate after enzymolysis, amino acid, water etc. carry out mailland reaction and obtain the flavour substances with meat flavor, this series products needs to add much spices toward contact because local flavor is more weak, uses together with other seasonings.The flavour substances utilizing the method for carbon dioxide upercritical fluid extraction to obtain various spices is also common method, but the product that this method obtains costly and complex process.
In tobacco product, add tobacco flavor material is the way that raising tobacco aroma generally adopts, current tobacco enterprise both domestic and external and spices company generally carry out the production of tobacco extract, such as adopt water, alcohol, propylene glycol equal solvent carries out the tobacco tincture that lixiviate is made, further the concentrated tobacco extract made; Utilize biological enzymolysis technology the tobacco extract obtained after tobacco leaf enzymolysis reprocessing in addition; Add tobacco extract, amino acid and reducing sugar to carry out mailland reaction and obtain tobacco flavor material, react at high temperature under high pressure and obtain tobacco extract by adding water and tobacco leaf and also have report.
But these products are often due to the restriction of processing conditions, and product or the quality of acquisition are bad; Processing condition are harsh, and difficulty of processing is high, are difficult to meet the needs produced in enormous quantities.
The present invention notices that some agricultural-food needs the local flavor that could produce after heat makes its various composition produce sex change, the particularly portioned product local flavor that could will obtain after higher heating temperatures sex change, such as sesame, peanut will could produce fragrance through the baking of more than 200 degrees Celsius, coffee even will could produce pleasant local flavor through 230 degrees Celsius cure, tobacco leaf produces the temperature of better fragrance matter more up to more than 200 degrees Celsius, the present invention simultaneously also notices, these flavour substancess are except being partly still retained in except high temperature heating product inside, also have and can lose along with the course of processing evaporate in environment greatly.
Common flavour substances extraction process adds water, alcohol, and propylene glycol etc. carry out normal temperature or heating is extracted, at ambient pressure, due to water, alcohol, the boiling point of propylene glycol is lower, and under normal pressure, Extracting temperature is generally no more than 120 degrees Celsius, at this temperature, (the following stated " raw material to be processed " includes but not limited to coffee to some raw material to be processed, tealeaves, peanut, sesame, tobacco leaf, the mixture of one or more in tobacco stick.) fragrance and not exclusively discharge, this method often can not obtain the enough strong flavour substances of fragrance, often need to add the natural of other or synthesize flavour substances to carry out supplementary fragrance, or with autoclave high temperature extraction under the pressure of 5 kilograms to 100 kilograms, such method has higher danger, and actually operating difficulty is very large.
Summary of the invention
Technical problem to be solved by this invention is defect existing in traditional flavour substances production technique and provides a kind of novel, there is the preparation method of the flavour substances of natural scents, the technical essential of this preparation method does not use conventional water, alcohol, propylene glycol etc. are as solvent extraction, but directly choose the higher single solvent of boiling point or combination solvent and raw material to be processed and carry out heating and extract, just can obtain the comparatively high temps of 140 degrees Celsius to 300 degrees Celsius so at ambient pressure, extract at such a temperature, obtain with true to nature, the flavour substances of strong aroma.The method extracted by constant-pressure and high-temperature of the present invention in addition, obtain flavour substances, whole process is carried out at ambient pressure, makes the aroma quality of the finished product close to natural fragrance.
For realizing object of the present invention, technical scheme concrete steps of the present invention are:
A preparation method for flavour substances, comprises the steps:
(1) first raw material to be processed is carried out break process, obtain strip, sheet or pulverous raw material fragment to be processed;
(2) solvent of the raw material fragment to be processed obtained by step (1) and 40% weight to 99.5% weight that take 0.5% weight to 60% weight is heated to 100 degrees Celsius to 120 degrees Celsius at ambient pressure jointly, is jointly being heated to be separated the moisture that evaporates until condenser not there are flowing out with condenser in 100 degrees Celsius to 120 degrees Celsius processes; Then continue to be incubated 1 minute to 24 hours after intensification is heated to 140 degrees Celsius to the arbitrary temperature in 300 degrees Celsius, through filtering after cooling, centrifugal after solid separation wherein, obtain the flavour substances crude product of brown with strong aroma;
(3) utilize spin-on filter device to be filtered by the flavour substances crude product obtained by step (2), the chocolate insolubles in flavour substances crude product is removed, obtain the flavour substances with enhanced aroma of clarification.
In a preferred embodiment of the invention, the solvent in described step (2) comprises the mixture of one or more in glycerine, Xylitol, sorbyl alcohol.
In a preferred embodiment of the invention, described continuation heats up and is heated to 140 degrees Celsius to the arbitrary temperature in 300 degrees Celsius is 150 degrees Celsius, 190 degrees Celsius or 280 degrees Celsius.
In a preferred embodiment of the invention, described raw material to be processed is the mixture of one or more in coffee, tealeaves, peanut, sesame, tobacco leaf, tobacco stick.
Embodiment
Further illustrate the present invention below in conjunction with specific embodiment, but content of the present invention is not limited to this completely.
Raw material in embodiment is commercially available gained.
Embodiment 1
1) in 1 liter of glass flask, 500 grams of tobacco chippings are added, Xylitol 300 grams, glycerine 200 grams, above raw material stirring is even, be heated to 120 degrees Celsius, the moisture evaporated is collected from condenser, until condenser not there are flowing out, continue to be warming up to 200 degrees Celsius, be incubated 2 hours, stop heating, after being separated by residue, obtain the liquid of thickness.
2), after above-mentioned thick liquid being utilized spin-on filter device process, the tobacco flavor material with strong tobacco aroma clarified is obtained.
For ease of comparing, get above-mentioned tobacco flavor material and commercially available yunyan extract and add in table 1 tobacco leaf formulation in the millesimal ratio of pipe tobacco weight respectively and make cigarette and to smoke panel test contrast, this leaf group has following tobacco leaf to be made into:
Table 1
| Tobacco variety | Accounting |
| Yunnan Yuxi B3F | 24％ |
| Qujing of Yunnan B2F | 16％ |
| Qujing of Yunnan C2F | 16％ |
| Qujing of Yunnan C3L | 12％ |
| Yunnan Yuxi C3F | 32％ |
| Total amount | 100％ |
Sensory evaluating smoking is participated in by 10 panelists, the results are shown in Table 2, and control sample A is the sample that with the addition of commercially available yunyan extract, and the indices power with reference to control sample A carries out 9 grades of evaluations, namely assigns to the strongest 9 points from the most weak 1.
Table 2
Sensory evaluating smoking's result
| Assessment item | Control sample A | Tobacco flavor material of the present invention |
| Smell perfume (or spice) | 5 | 7 |
| Assorted gas | 5 | 2 |
| Pungency | 5 | 4 |
| Tobacco is fragrant | 5 | 7 |
| Total satisfaction | 5 | 8 |
Results of sensory evaluation shows, and with the addition of tobacco flavor material of the present invention, and compared with commercially available yunyan extract, cigarette smells fragrant obviously reinforcement, and assorted gas and pungency significantly reduce, and tobacco is fragrant obviously to be promoted, and total satisfaction significantly improves.
Embodiment 2
200 grams of raw coffee bean fragments and 800 grams of sorbyl alcohols are added in the glass flask of 1 liter, jointly be heated to 120 degrees Celsius, the moisture evaporated is collected from condenser, until condenser not there are flowing out, continue to be warming up to 230 degrees Celsius, be incubated 1 hour, stop heating, after being separated by residue, obtain the liquid of thickness.
2), after above-mentioned thick liquid being utilized centrifuging process, the flavour substances with strong coffee aroma clarified is obtained.
For ease of comparing, getting above-mentioned flavour substances and commercially available coffee extract and adding in pure water in the millesimal ratio of pure water weight respectively and carry out sense organ taste's contrast.
Sense organ taste is participated in by 10 panelists, the results are shown in Table 3, and control sample A is the sample that with the addition of commercially available cloud and mist absolute oil, and the indices power with reference to control sample A carries out 9 grades of evaluations, namely assigns to the strongest 9 points from the most weak 1.
Table 3
Sensory evaluation result
| Assessment item | Control sample A | Coffee flavor material of the present invention |
| Smell perfume (or spice) | 5 | 8 |
| Assorted gas | 5 | 4 |
| Coffee is fragrant | 5 | 7 |
| Total satisfaction | 5 | 8 |
From the result of sensory evaluation, with the addition of flavour substances of the present invention in pure water to compare with commercially available coffee extract, the perfume (or spice) of smelling of coffee significantly improves, and assorted gas obviously reduces, coffee perfume (or spice) significantly improves, and the coffee flavor substance that this embodiment obtains obviously improves the coffee aroma of product.
Embodiment 3
100 grams of peanut fragments are added in the glass flask of 1 liter, sorbyl alcohol 300 grams, Xylitol 300 grams, glycerine 300 grams is heated to 120 degrees Celsius jointly, collects the moisture evaporated from condenser, until condenser not there are flowing out, continue to be warming up to 210 degrees Celsius, be incubated 1 hour, stop heating, after being separated by residue, obtain the liquid of thickness.
For ease of comparing, get above-mentioned flavour substances and Peanut on Sale extractive substance respectively millesimal ratio by weight add in pure water and carry out trial test contrast,
Sensory evaluation is participated in by 10 panelists, the results are shown in Table 4, and control sample A is the sample that with the addition of Peanut on Sale extractive substance, and the indices power with reference to control sample A carries out 9 grades of evaluations, namely assigns to the strongest 9 points from the most weak 1.
Table 4
Sensory evaluating smoking's result
| Assessment item | Control sample A | Peanut flavor material of the present invention |
| Nutty | 5 | 6 |
| Assorted taste | 5 | 3 |
| Roast perfume (or spice) | 5 | 5 |
| Peanut is fragrant | 5 | 8 |
| Total satisfaction | 5 | 7 |
From trial test results contrast, the peanut flavor material obtained by above embodiment has the nutty and peanut perfume that are obviously better than Peanut on Sale extract, and assorted taste is less, improves the satisfactory degree of peanut flavor.
Claims (4)
1. a preparation method for flavour substances, is characterized in that, comprises the steps:
(1) first raw material to be processed is carried out break process, obtain strip, sheet or pulverous raw material fragment to be processed;
(2) solvent of the raw material fragment to be processed obtained by step (1) and 40% weight to 99.5% weight that take 0.5% weight to 60% weight is heated to 100 degrees Celsius to 120 degrees Celsius at ambient pressure jointly, is jointly being heated to be separated the moisture that evaporates until condenser not there are flowing out with condenser in 100 degrees Celsius to 120 degrees Celsius processes; Then continue to be incubated 1 minute to 24 hours after intensification is heated to 140 degrees Celsius to the arbitrary temperature in 300 degrees Celsius, through filtering after cooling, centrifugal after solid separation wherein, obtain the flavour substances crude product of brown with strong aroma;
(3) utilize spin-on filter device to be filtered by the flavour substances crude product obtained by step (2), the chocolate insolubles in flavour substances crude product is removed, obtain the flavour substances with enhanced aroma of clarification.
2. preparation method as claimed in claim 1, it is characterized in that, the solvent in described step (2) comprises the mixture of one or more in glycerine, Xylitol, sorbyl alcohol.
3. preparation method as claimed in claim 1, is characterized in that, described continuation heats up and is heated to 140 degrees Celsius to the arbitrary temperature in 300 degrees Celsius is 150 degrees Celsius, 190 degrees Celsius or 280 degrees Celsius.
4. the preparation method as described in any one of claims 1 to 3 claim, is characterized in that, in a preferred embodiment of the invention, described raw material to be processed is the mixture of one or more in coffee, tealeaves, peanut, sesame, tobacco leaf, tobacco stick.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510564088.4A CN105199848A (en) | 2015-09-07 | 2015-09-07 | Method for preparing flavor substance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510564088.4A CN105199848A (en) | 2015-09-07 | 2015-09-07 | Method for preparing flavor substance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105199848A true CN105199848A (en) | 2015-12-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510564088.4A Pending CN105199848A (en) | 2015-09-07 | 2015-09-07 | Method for preparing flavor substance |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105199848A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109280580A (en) * | 2018-09-13 | 2019-01-29 | 云南中烟工业有限责任公司 | A kind of tealeaves baking Studies of The Aromatic Substances and the preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1742636A (en) * | 2004-09-02 | 2006-03-08 | 邹宝安 | Technology for producing pollution-free liquid cigarette |
| CN102499465A (en) * | 2011-11-21 | 2012-06-20 | 云南瑞升烟草技术（集团）有限公司 | Preparation method of tobacco essence |
| CN104026728A (en) * | 2014-06-25 | 2014-09-10 | 湖南中烟工业有限责任公司 | Electronic tobacco juice with baking aroma |
| CN104818117A (en) * | 2015-03-31 | 2015-08-05 | 川渝中烟工业有限责任公司 | Tobacco branch essential oil prepared from tobacco waste and its preparation method and use |
-
2015
- 2015-09-07 CN CN201510564088.4A patent/CN105199848A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1742636A (en) * | 2004-09-02 | 2006-03-08 | 邹宝安 | Technology for producing pollution-free liquid cigarette |
| CN102499465A (en) * | 2011-11-21 | 2012-06-20 | 云南瑞升烟草技术（集团）有限公司 | Preparation method of tobacco essence |
| CN104026728A (en) * | 2014-06-25 | 2014-09-10 | 湖南中烟工业有限责任公司 | Electronic tobacco juice with baking aroma |
| CN104818117A (en) * | 2015-03-31 | 2015-08-05 | 川渝中烟工业有限责任公司 | Tobacco branch essential oil prepared from tobacco waste and its preparation method and use |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109280580A (en) * | 2018-09-13 | 2019-01-29 | 云南中烟工业有限责任公司 | A kind of tealeaves baking Studies of The Aromatic Substances and the preparation method and application thereof |
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Application publication date: 20151230 |