CN106811381A - 一种烟草可可酒新型烟草制品及其制备方法 - Google Patents
一种烟草可可酒新型烟草制品及其制备方法 Download PDFInfo
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- CN106811381A CN106811381A CN201710097985.8A CN201710097985A CN106811381A CN 106811381 A CN106811381 A CN 106811381A CN 201710097985 A CN201710097985 A CN 201710097985A CN 106811381 A CN106811381 A CN 106811381A
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- tobacco
- cocoa
- wine
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- product
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Landscapes
- Chemical & Material Sciences (AREA)
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Abstract
本发明提供一种烟草可可酒新型烟草制品的制备方法,以烟草、可可为原料,经水煮,再经酵母菌、β‑葡萄糖苷酶、果胶酶发酵而成烟草可可酒,另一部分采用食用酒精将烟草、可可中的可溶性成分索氏提取后,两者复配后陈化发酵,制成烟草可可酒新型烟草制品,保留烟草、可可的功能性成分,具有烟草、可可特征浓郁香气和醇厚柔和口感,香气饱满,不刺喉辣喉,克服烟粉直接使用的刺激性过大、苦涩味浓重、辛辣味强烈的缺陷,能享受无烟雾形式烟草所带来的满足和快感;同时也保留一定的酒精含量,带给人一定的兴奋愉悦感;色泽为清亮棕色,具有丰富的营养成分,方便直接饮用,绿色环保,还能给带来消费者新奇、美好的感受。
Description
技术领域
本发明涉及无烟烟草技术领域,具体涉及一种烟草可可酒新型烟草制品及其制备方法。
背景技术
在无烟卷烟在使用过程中没有燃烧形成的烟雾,不会产生二手烟危害,正在被越来越多的国内外消费者接受。无烟烟草产品有多种形式,包括鼻烟、嚼烟、含烟等,但正常生产嚼烟的周期约为3~4个月,加大了生产成本,且产品的数量规模和质量风格不能根据市场需求和消费者的口味迅速作出调整;由于在消费者口中形成大量的残渣,也可能导致公共卫生方面的问题。目前,国内烟草领域的研究人员应对国际烟草领域发展的新变化,开发适合国内烟草消费者的无烟气烟草制品,如口含烟、嚼烟等。嚼烟是一种将烟叶放在嘴中品尝的无烟烟草制品,通过吸收汁液中的烟碱和其他成分满足刺激性的需要。现有的嚼烟由于含水率较高(一般在30份~60份),易于产生霉变,不利于长期保存,同时在咀嚼时由于烟草特有的刺激性和辛辣、苦涩等气息,因而难以被人接受,限制了产品的推广。
无烟气烟草制品的感官冲击强度主要受烟草原料的感官特性影响,目前国内开发的无烟气烟草制品的其主要特征为通过各类调节剂、保润剂、香味剂等进行配方调制,工艺大多为直接使用烟草原料研磨、调味、装袋,存在刺激性过大、苦涩味浓重、辛辣味强烈的缺陷。
可可含油酸、亚油酸、硬脂酸、软脂酸,蛋白质,维生素A、维生素B1、B3、B5、B6、维生素D、维生素E,矿物质钙、镁、铜、钾、钠、铁、锌;纤维素;多酚,包括低聚体类黄酮物质,其中主要有黄烷醇低聚体-原花青素和单体儿茶素,以及多聚体单宁;含苯乙胺、可可碱等。新鲜的可可豆中含有大量水分,没香气,经焙炒发酵后,便有了浓厚香气,这是经发酵而分解的多种氨基酸形成的。此外,可可含有500多种芳香物质,可可熔点为35~37℃,接近人的体温,具有入口即化的特性,在室温下保持一定的硬度,并具有独特的可可香味,有较高的营养价值,不易氧化,是制作巧克力的主要原料,味道和口感令人回味无穷。可可豆经晒干储存后,再经烘焙、压碎,豆仁中的可可脂流出为浆稠状,用于医疗、美容,剩下的可可渣再经碾制,成为可可膏,然后调配与研磨、精炼去酸、回火铸型等步骤,成为巧克力。可可豆发酵主要是由微生物和酶连续不断的活性作用引起,其风味前体物质是在发酵和烘干期间产生的,多酚和生物碱促成可可、巧克力苦味的聚集,发酵完全的可可豆变成棕褐色,其中酸类、酒精、pH、热量等都是决定可可豆发酵的主要因素,发酵结果赋予可可豆以强烈而独特的香味前体,并使组织结构发展成熟。
烟草中含有蛋白质,烟碱,挥发酸,谷氨酰胺、天冬酰胺等氨基酸,还原糖、果胶、淀粉、糖酯糖苷等营养物质。在烟草制品中,烟草的香气和吸味是至关重要的。现有技术中,采用自然醇化、生物酶发酵处理的方法提高烟叶的质量,促使烟叶理化特性发生深刻变化,烟叶香气明显改善。
本发明将烟草粉、可可、糖、白酒,经复合发酵、蒸馏等工艺,制备烟草可可酒新型烟草制品,既能保留烟草特征风味,又有可可香浓甜滑口感,增加人体的营养,还含有适量白酒,该产品揉和了烟草、可可、酒的特点,口感协调、新颖,是一种具有功能活性的液态新型烟草制品,尚未见报道。
发明内容
本发明的目的是提供一种烟草可可酒新型烟草制品,以烟草、可可为原料,经水煮,再经酵母菌、β-葡萄糖苷酶、果胶酶发酵而成烟草可可酒,另一部分采用食用酒精将烟草、可可中的可溶性成分索氏提取后,两者复配后陈化发酵,制成烟草可可酒新型烟草制品,保留烟草、可可的功能性成分,具有烟草、可可特征浓郁香气和醇厚柔和口感,香气饱满,不刺喉辣喉,克服烟粉直接使用的刺激性过大、苦涩味浓重、辛辣味强烈的缺陷,能享受无烟雾形式烟草所带来的满足和快感;同时也保留一定的酒精含量,带给人一定的兴奋愉悦感;色泽为清亮棕色,具有丰富的营养成分,方便直接饮用,绿色环保,还能给带来消费者新奇、美好的感受。
一种烟草可可酒新型烟草制品的制备方法,采用优质烟粉、可可豆粉为原料,具体包括如下步骤:
(1)烟草可可发酵酒的制备:将优质烟粉、可可粉、糖粉按质量比1:1~2:5~20混合,加5~10倍水,100℃煮10~30min,浓缩至糖度达到62.5g/L~181.82g/L,加入上述烟粉、可可粉和糖粉混合物质量比0.01~0.03%的果胶酶和β-葡萄糖苷酶,再加入乳酸或柠檬酸和碳酸氢钠调整pH为4~6,接种混合物质量比0.01~0.03%的活性干酵母或酿酒酵母,搅拌均匀,控制温度20~33℃进行酒精发酵6~10天,至酒精度连续两天不变化时,发酵结束,过滤,取滤液,得到酒精度为8~13度的澄清烟草可可发酵酒,备用;
(2)烟草可可蒸馏酒的制备:将步骤1)中的烟草粉、可可粉、糖粉发酵不溶物,采用质量比5~10倍食用酒精放在下部,对顶部的烟草可可发酵不溶物,在温度40~55℃下进行索氏提取1~3次,每次3~5h,得到烟草可可蒸馏酒;
(3)调配:将上述步骤1)的烟草可可发酵酒和步骤2)的烟草可可蒸馏酒以一定比例混合,使所得的烟草可可酒酒精度达到15~42%(v/v);
(4)陈酿:将烟草可可酒置于橡木桶中陈酿3~12个月;
(5)成品:灌装。
进一步的,上述步骤1)、2)中的水为蒸馏水或纯净水。
进一步的,上述步骤1)中的果胶酶为食品级,酶活为2万~10万u/g;β-葡萄糖苷酶为食品级,酶活为100~1万u/g;质量比为0.5~1:1。
进一步的,所述的糖粉为白砂糖、麦芽糖、果糖、木糖醇、葡萄糖中的一种或任意几种的组合,均为食品级;
进一步的,所述的烟粉为云南、津巴布韦等地优质烟叶的超微粉末。
一种如上述方法制备的烟草可可酒新型烟草制品。
本发明的有益效果是:
本发明以烟草、可可为原料,经水煮,再经酵母菌、β-葡萄糖苷酶、果胶酶发酵而成烟草可可酒,其中果胶酶能分解转化烟草、可可中的果胶,并促进酒精发酵出汁,β-葡萄糖苷酶能分解糖苷键转化多糖物质为小分子香气物质与还原糖,提高香气品质和口感、促进发酵,而酵母菌酒精发酵生香;另一部分采用食用酒精将烟草、可可中的可溶性成分浸提、蒸馏后制成,两者复配后陈化发酵,制成烟草可可酒新型烟草制品,保留烟草、可可的功能性成分,可可含有500多种芳香物质,并能稳定血糖、控制体重,富含丰富的原花青素和儿茶素以及维生素E,具有很强的抗氧化作用,营养丰富;烟草可可酒新型烟草制品具有烟草、可可特征浓郁香气和醇厚柔和口感,香气饱满,不刺喉辣喉,克服烟粉直接使用的刺激性过大、苦涩味浓重、辛辣味强烈的缺陷,能享受无烟雾形式烟草所带来的满足和快感;同时也保留一定的酒精含量,带给人一定的兴奋愉悦感;色泽为清亮棕色,具有丰富的营养成分,方便直接饮用,绿色环保,还能给带来消费者新奇、美好的感受。
本发明工艺条件简单,可直接使用现有生产设备,无需改造,所用的原料天然环保无害等优点,具有较大的工业应用前景。
具体实施方式
以下结合具体实施例对本发明进行详细地说明。下面实施中各组分均按照重量份进行配比。
实施例1
一种烟草可可酒新型烟草制品,采用优质云南烟叶超微粉、可可豆粉为原料,具体包括如下步骤:
(1)烟草可可发酵酒的制备:将优质云南烟叶粉、可可粉、白砂糖按质量比1:2:20混合,加10倍蒸馏水,100℃煮30min,浓缩至糖度达到160g/L,加入上述烟粉、可可粉和糖粉混合物质量比0.01%的果胶酶(食品级,酶活20000u/g)和0.01%的β-葡萄糖苷酶(食品级,酶活1万u/g),再加入适量乳酸和碳酸氢钠调整pH为4.2,接种混合物质量比0.03%的活性干酵母,搅拌均匀,控制温度25℃进行酒精发酵8天,至酒精度连续两天不变化时,发酵结束,过滤,取滤液,得到酒精度为8度的澄清烟草可可发酵酒,备用;
(2)烟草可可蒸馏酒的制备:将步骤1)中的烟草粉、可可粉、糖粉发酵不溶物,采用质量比10倍食用酒精放在下部,对顶部的烟草可可发酵不溶物进行42℃索氏提取1次,5h,得到烟草可可蒸馏酒;
(3)调配:将上述步骤1)的烟草可可发酵酒和步骤2)的烟草可可蒸馏酒以一定比例混合,使所得的烟草可可酒酒精度达到35%(v/v);
(4)陈酿:将烟草可可酒置于橡木桶中陈酿3个月。
(5)成品:灌装。
所制备的烟草可可酒新型烟草制品,具有协调、特征烟草可可浓郁香气,柔和香甜口感,并具有白酒醇厚香气,不刺喉辣喉,色泽清亮深棕色,同时具有烟草和白酒满足感。
实施例2
一种烟草可可酒新型烟草制品,采用津巴布韦优质烟叶粉、可可豆粉为原料,具体包括如下步骤:
(1)烟草可可发酵酒的制备:将津巴布韦优质烟粉、可可粉、葡萄糖按质量比1:1.5:15混合,加8倍水,100℃煮25min,浓缩至糖度达到145g/L,加入上述烟粉、可可粉和糖粉混合物质量比0.01%的果胶酶(食品级,酶活1万u/g)和0.005%质量比的β-葡萄糖苷酶(食品级,酶活5000u/g),再加入适量柠檬酸和碳酸氢钠调整pH为4.8,接种混合物质量比0.02%的酿酒酵母,搅拌均匀,控制温度28℃进行酒精发酵9天,至酒精度连续两天不变化时,发酵结束,过滤,取滤液,得到酒精度为10度的澄清烟草可可发酵酒,备用;
(2)烟草可可蒸馏酒的制备:将步骤1)中的烟草粉、可可粉、糖粉发酵不溶物,采用质量比8倍食用酒精放在下部,对顶部的烟草可可发酵不溶物进行45℃下索氏提取2次,每次4h,合并2次提取液,得到烟草可可蒸馏酒;
(3)调配:将上述步骤1)的烟草可可发酵酒和步骤2)的烟草可可蒸馏酒以一定比例混合,使所得的烟草可可酒酒精度达到30%(v/v);
(4)陈酿:将烟草可可酒置于橡木桶中陈酿5个月。
(5)成品:灌装。
所制备的这种烟草可可酒新型烟草制品,具有特征烟草香气口感,并带有协调、明显的可可香气,口感柔和,并具有白酒醇厚香气,不刺喉辣喉,有甜感,色泽为自然清亮棕色,同时具有烟草和白酒满足感。
实施例3
一种烟草可可酒新型烟草制品,采用优质云南烟叶粉、可可粉为原料,具体包括如下步骤:
(1)烟草可可发酵酒的制备:将优质云南烟粉、可可粉、木糖按质量比1:1:5混合,加5倍蒸馏水,100℃煮20min,浓缩至糖度达到100g/L,加入上述烟粉、可可粉和糖粉混合物质量比0.02%的果胶酶(食品级,酶活8000u/g)和质量比0.01%β-葡萄糖苷酶(食品级,酶活1000u/g),再加入适量乳酸和碳酸氢钠调整pH为5.0,接种混合物质量比0.01%的活性干酵母,搅拌均匀,控制温度22℃进行酒精发酵10天,至酒精度连续两天以上不变化时,发酵结束,过滤,取滤液,得到酒精度为12度的澄清烟草可可发酵酒,备用;
(2)烟草可可蒸馏酒的制备:将步骤1)中的烟草粉、可可粉、木糖发酵不溶物,采用质量比6倍食用酒精放在下部,对顶部的烟草可可发酵不溶物,在50℃进行索氏提取3次,每次3h,合并3次提取液,得到烟草可可蒸馏酒;
(3)调配:将上述步骤1)的烟草可可发酵酒和步骤2)的烟草可可蒸馏酒以一定比例混合,使所得的烟草可可酒酒精度达到40%(v/v);
(4)陈酿:将烟草可可酒置于橡木桶中陈酿10个月。
(5)成品:灌装。
所制备的这种烟草可可酒新型烟草制品,具有特征烟草香气口感,并带有协调的可可浓郁香气,口感柔和,兼具白酒醇厚香气,不刺喉辣喉,有甜感,色泽为自然清亮棕色,同时具有烟草和白酒满足感。
试验例1:感官效果评价
将实施例1-3制备的烟草可可酒新型烟草制品进行感官评价,对照组a为烟草粉末制品,对照组b为不添加β-葡萄糖苷酶、果胶酶发酵,也没有复配烟草可可蒸馏酒,单纯的烟草可可酵母发酵酒。
结果表明:本发明所提供的烟草可可酒新型烟草制品,与烟粉直接使用、不添加酶发酵相比,以烟草、可可为原料,经水煮,再经酵母菌、β-葡萄糖苷酶、果胶酶发酵而成烟草可可酒,其中果胶酶能分解转化烟草、可可中的果胶,并促进酒精发酵出汁,β-葡萄糖苷酶能分解糖苷键转化多糖物质为小分子香气物质与还原糖,提高香气品质和口感、促进发酵,而酵母菌酒精发酵生香;另一部分采用食用酒精将烟草、可可中的可溶性成分浸提、蒸馏后制成,两者复配后陈化发酵,制成烟草可可酒新型烟草制品,保留烟草、可可的功能性成分,可可含有500多种芳香物质,并能稳定血糖、控制体重,富含丰富的原花青素和儿茶素以及维生素E,具有很强的抗氧化作用,营养丰富;烟草可可酒新型烟草制品具有烟草、可可特征浓郁香气和醇厚柔和口感,香气饱满,不刺喉辣喉,克服烟粉直接使用的刺激性过大、苦涩味浓重、辛辣味强烈的缺陷,能享受无烟雾形式烟草所带来的满足和快感;同时也保留一定的酒精含量,带给人一定的兴奋愉悦感;色泽为清亮棕色,具有丰富的营养成分,方便直接饮用,绿色环保,还能给带来消费者新奇、美好的感受。
表1.烟草可可酒新型烟草制品感官效果评价
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何属于本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到的变化或替换,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种烟草可可酒新型烟草制品的制备方法,其特征在于包括如下步骤:
(1)烟草可可发酵酒的制备:将优质烟粉、可可粉、糖粉按质量比1:1~2:5~20混合,加5~10倍水,100℃煮10~30min,浓缩至糖度达到62.5g/L~181.82g/L,加入上述烟粉、可可粉和糖粉混合物质量比0.01~0.03%的果胶酶和β-葡萄糖苷酶,再加入乳酸或柠檬酸和碳酸氢钠调整pH为4~6,接种混合物质量比0.01~0.03%的活性干酵母或酿酒酵母,搅拌均匀,控制温度20~33℃进行酒精发酵6~10天,至酒精度连续两天不变化时,发酵结束,过滤,取滤液,得到酒精度为8~13度的澄清烟草可可发酵酒,备用;
(2)烟草可可蒸馏酒的制备:将步骤1)中的烟草粉、可可粉、糖粉发酵不溶物,采用质量比5~10倍食用酒精放在下部,对顶部的烟草可可发酵不溶物,在温度40~55℃下进行索氏提取1~3次,每次3~5h,得到烟草可可蒸馏酒;
(3)调配:将上述步骤1)的烟草可可发酵酒和步骤2)的烟草可可蒸馏酒以一定比例混合,使所得的烟草可可酒酒精度达到15~42%(v/v);
(4)陈酿:将烟草可可酒置于橡木桶中陈酿3~12个月;
(5)成品:灌装。
2.如权利要求1所述的烟草可可酒新型烟草制品的制备方法,其特征在于:上述步骤1)、2)中的水为蒸馏水或纯净水。
3.如权利要求1所述的烟草可可酒新型烟草制品的制备方法,其特征在于:上述步骤1)中的果胶酶为食品级,酶活为2万~10万u/g;β-葡萄糖苷酶为食品级,酶活为100~1万u/g;质量比为0.5~1:1。
4.如权利要求1所述的烟草可可酒新型烟草制品的制备方法,其特征在于:所述的糖粉为白砂糖、麦芽糖、果糖、木糖醇、葡萄糖中的一种或任意几种的组合,均为食品级。
5.如权利要求1所述的烟草可可酒新型烟草制品的制备方法,其特征在于:所述的烟粉为云南或津巴布韦优质烟叶的超微粉末。
6.一种如权利要求1-5中任一项权利要求所述方法制备的烟草可可酒新型烟草制品。
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