CN106833897B

CN106833897B - Preparation method of crisp pear tobacco flavor

Info

Publication number: CN106833897B
Application number: CN201710017668.0A
Authority: CN
Inventors: 罗娟敏; 李赓; 田耀伟; 胡巍耀; 占小林; 何力; 罗海涛; 邵灯寅; 苏加坤; 郭磊; 蔡继宝
Original assignee: China Tobacco Jiangxi Industrial Co Ltd
Current assignee: China Tobacco Jiangxi Industrial Co Ltd
Priority date: 2017-01-11
Filing date: 2017-01-11
Publication date: 2020-06-30
Anticipated expiration: 2037-01-11
Also published as: CN106833897A

Abstract

The invention belongs to the technical field of tobacco flavors, and particularly relates to a method for preparing a flavor for sweetening and moistening cigarettes by taking Dangshan pear as an extract and adopting an enzymolysis method and a column chromatography technology, and application thereof. Through operations of pulping, enzymolysis, column chromatography separation elution, reduced pressure concentration and the like, on one hand, the juice yield of the Dangshan crisp pear is improved, the natural tobacco extract is retained to the maximum extent, and the aroma quality, sweet feeling, body fluid generating feeling and soft mouthfeel of the cigarettes are improved; on the other hand, macromolecular substances which affect the sensory quality of the smoke are removed, so that high-quality extract is obtained. The crisp pear cigarette flavor prepared by the method has natural fragrance and distinct fragrance and charm characteristics, and can coordinate smoke when added into cigarettes in a proper proportion, endow the smoke with sweet and moist feeling, relieve throat irritation and improve mouthfeel.

Description

Preparation method of crisp pear tobacco flavor

Technical Field

The invention belongs to the technical field of tobacco flavors, and particularly relates to a method for preparing a tobacco flavor by taking Dangshan pear as an extract.

Background

In recent years, the tobacco industry in China participates in international competition in a larger range, and faces more severe market competition and challenges. However, compared with the foreign well-known brand cigarette products, the Chinese style cigarette generally has the following problems: the moisture of the tobacco shreds is quickly lost; drying flue gas and making throat sharp; insufficient sweetness and profuse sputum. With the application of tar and harm reducing technology of cigarettes, the problems are increasingly prominent, and the cigarette aroma increasing and moisture maintaining technology has received high attention.

Dangshan pear is a fruit which is popular in China and abroad, contains sugar, mineral substances, organic acid and various vitamins, is extremely rich in nutrition and is an rare fruit product. The pear juice and the pear syrup have the medicinal values of clearing heat, clearing phlegm, relieving cough, moistening lung and the like, and are auxiliary medicaments which are very popular in daily life. Clinical evidence also indicates that: the Dangshan pear has the functions of quenching thirst, promoting the production of body fluid, clearing away heat and relieving summer heat, reducing phlegm and moistening lung, relieving cough and asthma, nourishing yin and lowering fire, cooling heart and detoxifying and the like. In the tobacco industry, related researches on extracting and preparing tobacco flavor by using enzymolysis and column chromatography separation technologies are not reported yet.

Disclosure of Invention

The invention provides a method for preparing tobacco flavor by taking crisp pears as extracts, the prepared tobacco crisp pear flavor has good harmony with tobacco fragrance, and can play a role in improving the sweet feeling, reducing stimulation and improving the aroma quality and the penetrability of cigarettes when added into the cigarettes.

In order to achieve the purpose, the technical scheme provided by the invention is as follows: a preparation method of a crisp pear sweet tobacco flavor comprises the following steps:

a. cleaning and airing fresh crisp pears, and cutting into 1-2 cm³Diced pears with uniform size;

b. soaking the cut diced pears in an additive for 10-30 min, wherein the additive is a mixed solution of 0.05-0.08% of sodium erythorbate and 0.03-0.05% of rapeseed polypeptide in mass fraction, and fishing out the diced pears after soaking is finished and pulping;

c. enzymolysis: adding enzyme with the weight of 0.02-0.06% of that of the pear pulp into the pear pulp, carrying out water bath heat preservation for 2 hours, taking out and cooling;

d. filtering the pear pulp subjected to enzymolysis, and performing centrifugal separation after filtering to obtain a clear crisp pear extract;

e. and (3) column chromatography separation: loading the clarified pear extract into a chromatographic column for column separation, and washing the column body with deionized water after the sample loading is finished;

f. column elution: eluting the adsorption column washed by deionized water by 95 percent ethanol, and collecting eluent;

g. and concentrating the eluent under vacuum and negative pressure, adding propylene glycol, and ultrasonically mixing uniformly to obtain the crisp pear flavor for sweet cigarettes.

Further, in the step b, the addition amount of the additive is as follows: the mass ratio of the diced pears is 1-1.2L/kg.

Further, the enzyme is pectinase.

Further, the temperature of the water bath in the step c is 45-50 ℃.

Furthermore, the flow rate of the upper column for column chromatography separation is 150-300 mL/min, and the flow rate of the eluent is 100-200 mL/min.

Further, the volume ratio of the concentrated solution and the propylene glycol in the step g is 1: 1-2.

Further, the crisp pear is Dangshan crisp pear.

Compared with the existing research, the invention has the advantages that:

1. the extraction temperature is low, the damage to heat-sensitive aroma substances is small, and the natural color aroma components of the crisp pears can be effectively reserved;

2. experiments show that sodium erythorbate and rapeseed polypeptide are added as additives during pulping, so that browning can be prevented, and the aroma quality and sweet feeling of finished spices can be remarkably improved.

3. The extraction of crisp pear with pectinase has higher content of effective components and higher purity than the traditional extraction method.

4. The extract is separated and purified by utilizing a column chromatography technology, the natural tobacco extract is reserved, and macromolecular substances influencing the sensory quality of smoke are removed. Experimental determination shows that compared with the traditional filtration method and the centrifugal separation method, the separation liquid separated by introducing the column chromatography technology has obviously higher effective extract content and obviously lower unnecessary ion or substance content, and is more beneficial to obtaining high-quality extract.

5. Widens the purification processing way of the Dangshan pear, increases the additional value of the Dangshan pear, and provides a new way and technical guidance for increasing the income of fruit growers.

Detailed Description

The present invention will be described in further detail with reference to specific examples.

Example 1

A preparation method of a crisp pear sweet tobacco flavor comprises the following steps:

1.2 kg of fresh Dangshan pear is washed, dried and cut into 1-2 cm³Diced pear of size;

2. adding 2L of additive into the cut diced pear, soaking the diced pear, wherein the additive is a mixed solution of 0.05% of sodium erythorbate and 0.03% of rapeseed polypeptide by mass percent, taking out the diced pear after soaking for 20min, and pulping;

3. enzymolysis: adding pectinase with the weight of 0.02 to the pear pulp, keeping the temperature in a water bath at 45 ℃ for 2h, taking out and cooling;

4. filtering the pear pulp subjected to enzymolysis, and performing centrifugal separation after filtering to obtain a clear crisp pear extract;

5. and (3) column chromatography separation: loading the clarified pear extract into a chromatographic column for column separation, and washing the column body with deionized water after the sample loading is finished; the flow rate of the upper column was 150mL/min and the flow rate of the eluent was 100 mL/min.

6. Column elution: eluting the adsorption column washed by deionized water by 95 percent ethanol, and collecting eluent;

7. and concentrating the eluent under vacuum and negative pressure, adding propylene glycol, and ultrasonically mixing uniformly to obtain the crisp pear flavor for sweet cigarettes. The volume ratio of the concentrated solution to the propylene glycol is 1: 1.

Example 2

Example 1 was repeated with the following differences: in the step 2, the additive is a mixed solution of 0.06 mass percent of sodium erythorbate and 0.04 mass percent of rapeseed polypeptide; in the enzymolysis step in the step 3, 0.03% pectinase solution is selected and kept in water bath at 47 ℃ for 2 hours; in the step 5 of column chromatography separation, the flow rate of the upper column is 200mL/min, and the flow rate of the eluent is 200 mL/min.

Example 3

Example 2 was repeated with the following differences: in the preparation method of the Dangshan pear cigarette flavor, in the step 2, the additive is a mixed solution of 0.08 percent by mass of sodium erythorbate and 0.05 percent by mass of rapeseed polypeptide, and other steps and parameter values are completely the same as those in the example 2.

Example 4

Example 1 was repeated with the following differences: in the step 3 of enzymolysis, 0.06 percent of pectinase solution is selected and kept in a water bath at 50 ℃ for 2 hours; and (7) adding propylene glycol with the volume 2 times that of the concentrated solution to obtain the crisp pear sweet tobacco flavor.

Example 5

Example 2 was repeated except that in step 2 no additive was added and an equivalent amount of deionized water was used instead. The other steps and parameter values were exactly the same as in example 2.

The tobacco crisp pear flavor prepared in the examples 1-5 is added into the cigarette leaf group formula according to the proportion of 0.05 percent of the total formula mass to prepare cigarette products 1-3 respectively, and professional smoke evaluators perform sensory evaluation by adopting a comprehensive evaluation method and a blank reference sample according to sensory evaluation standards. The main evaluation indexes are indexes such as aroma quality, sweetness, engendering liquid feeling, mouthfeel softness and the like, each full score is 10 points, and the average evaluation result is shown in table 1:

table 1: average score of evaluation results

Item	Quality of fragrance	Sweet and moist feeling	Feeling of promoting the production of body fluid	Soft taste
					Blank sample	6.5	5.0	6.0	6.0
Example 1	8.5	8.5	8.0	8.0
					Example 2	9.5	9.0	9.0	8.5
Example 3	9.0	8.5	8.5	8.5
					Example 4	8.5	8.0	8.0	8.0
Example 5	7.5	7.0	7.5	8.0

Comparing the blank sample with the examples 1-4, the tobacco flavor obtained by the preparation method of the sweet crisp pear tobacco flavor disclosed by the invention is added in a cigarette leaf formula, so that the aroma quality, the sweet feeling, the body fluid generating feeling and the mouth feel softness of cigarettes can be effectively improved, the obtained cigarette smoke is soft and harmonious, the aroma quality is obvious, the mouth feel is sweet and comfortable, the discomfort symptom of the throat of a smoker can be relieved to a certain extent, and better smoking experience is achieved. As is obvious from comparison between example 2 and example 5, in the process of preparing the tobacco flavor, the sodium erythorbate and the rapeseed polypeptide are added as additives, so that the aroma quality and the sweet feeling (wherein the body fluid generation feeling is mainly caused by the sweet feeling) of the finished flavor can be remarkably improved, and the smoking experience is greatly improved.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. A preparation method of a crisp pear sweet tobacco flavor is characterized by comprising the following steps:

b. soaking the cut diced pears in an additive for 10-30 min, wherein the additive is a mixed solution of 0.05-0.08% by mass of sodium erythorbate and 0.03-0.05% by mass of rapeseed polypeptide, and fishing out the diced pears after soaking is completed and pulping;

g. concentrating the eluent under vacuum and negative pressure, adding propylene glycol, and ultrasonically mixing uniformly to obtain the crisp pear flavor for sweet cigarettes;

wherein in the step b, the addition amount of the additive is as follows: the mass ratio of the diced pears is 1-1.2L/kg; the enzyme is pectinase; and c, controlling the temperature of the water bath in the step c to be 45-50 ℃.

2. The preparation method of the crisp pear flavor for sweet cigarettes according to claim 1, wherein the upper column flow rate of column chromatography separation is 150-300 mL/min, and the eluent flow rate is 100-200 mL/min.

3. The preparation method of the crisp pear sweet tobacco flavor according to claim 1, wherein the volume ratio of the concentrated solution and the propylene glycol in the step g is 1: 1-2.

4. The method for preparing the flavor for the crisp pear sweet cigarettes according to any one of claims 1 to 3, wherein the crisp pear is Dangshan crisp pear.