CN106947596A - A kind of cigarette preparation method of maltose caramel spices - Google Patents
A kind of cigarette preparation method of maltose caramel spices Download PDFInfo
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- CN106947596A CN106947596A CN201710236701.9A CN201710236701A CN106947596A CN 106947596 A CN106947596 A CN 106947596A CN 201710236701 A CN201710236701 A CN 201710236701A CN 106947596 A CN106947596 A CN 106947596A
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- maltose
- caramel
- cigarette
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Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/305—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation
Abstract
The invention discloses a kind of preparation method of cigarette with maltose caramel spices, it is using maltose as raw material, classification separation is carried out after being reacted through autoclave, separate cigarette quality and style characteristic that post analysis study components at different levels, compounding restructuring is carried out to separation components at different levels on basis herein, the maltose caramel spices of different cigarette effects is obtained.The maltose caramel that the present invention is used has evaded security risks for I type caramel colorants；And the individual style that maltose caramel has has natural harmony with cigarette product, there is fabulous application effect to enhancing cigarette product style characteristic.
Description
Technical field
The present invention relates to cigarette product essence and flavoring agent technical field, and in particular to a kind of cigarette system of maltose caramel spices
Preparation Method.
Background technology
Caramel or caramel colorant, as it is a kind of have concurrently toning, blending, seasoning function food additives, widely should
For field of food such as candy, biscuit, beverage, flavouring.From the point of view of the present Research of caramelization pigment, most caramelizations
The application study of reaction is concentrated mainly on the attribute of its " color ", i.e., in order to obtain, color rate is higher, stability is preferable, security has
The pigment product for ensureing, matching with target toning product, and less is obtained to the attributes research of its " perfume ".Caramelization and cigarette
Grass is in close relations, because tobacco leaf itself inherently contains more monose, disaccharides and oligosaccharide after modulation, and is used as tobacco
The exogenous sugar of odor-absorbing modifying agent is also in substantial amounts of addition tobacco sauce, therefore caramelization is widely present in Cigarette processing and combustion
During burning.5 methyl furfural, furfural in such as cigarette smoke, furfuryl alcohol, furanone, maltol, diacetyl be important cause it is fragrant into
It is exactly extremely typical caramelization product to divide.Theoretically see, caramelization spices is sweet for supplement cigarette product Jiao
Fragrant breeze lattice, possess certain novelty and feasibility.
However, research shows [Golon A, Kuhnert N.Unraveling the chemical composition
of caramel.[J].Journal of Agricultural&Food Chemistry,2012,60(12):3266-
3274.], caramel or caramel colorant are to react the thousands of kinds of compounds formed by a small amount of several selectivity/unselective chemicals
Complicated constitution system.The series of the wide molecular weight distribution formed by non-selective glycosylation reaction is contained in caramel colorant
Oligosaccharide product, the serial dehydration product of oligosaccharide, the serial hydrated product of oligosaccharide, disproportionated reaction product and coloured flavor are high
Molecular product.The component of wherein higher molecular weight has been generally acknowledged that the suction taste (particularly mouthfeel) to cigarette product has more negative
Influence, limits application of the cigarette caramel in high-grade cigarette product.Also, there is research to point out, different molecular weight size it is anti-
Answering influence of the product to cigarette inherent quality also has certain otherness.Therefore, how caramel to be entered according to molecular size range
Row is efficiently separated and evaluated, and is the key point for preparing suitable cigarette caramel spices.
The content of the invention
In view of the problems of above-mentioned prior art, the invention provides a kind of preparation of cigarette with maltose caramel spices
Method, it is intended to classification separation is carried out to maltose caramel according to molecular size range using hyperfiltration technique, and the evaluation of system is at different levels
Influence of the isolate to cigarette product inherent quality, is combined in combination with Analyses Methods for Sensory Evaluation Results to prepared caramel spices
Restructuring, to obtain different cigarette effects, the preferable cigarette maltose caramel spices of aesthetic quality.
The present invention adopts the following technical scheme that to realize goal of the invention：
The preparation method of the sugared caramel spices of bud of the present invention, is first using maltose as sugar source, in high pressure nitrogen protection and one
Maltose caramel is prepared under conditions of constant temperature degree；Then the maltose caramel is divided using spiral planar membrane filter system
Level separation, and sensory evaluation is carried out to isolates at different levels after isolation；Finally according to Analyses Methods for Sensory Evaluation Results, on demand to separation at different levels
Thing carries out restructuring compounding, that is, obtains cigarette maltose caramel spices.Specifically carry out as follows：
(1) 7.5 parts of maltitol powders are dissolved in 2.5 parts 100 DEG C of distilled water, 130 DEG C -150 is placed in after dissolving completely
DEG C and 3Mpa nitrogen protection autoclave in react 2h；After reaction terminates, cooling release of pressure to normal temperature and pressure, it is anti-that taking-up is obtained
Product (maltose caramel) is answered, sealing is preserved；
(2) distilled water of the quality such as addition is diluted in the reaction product that step (1) is obtained, then using helical
Plate membrane filter system carries out multi-ultrafiltration to the reaction product after dilution, and milipore filter series at different levels are respectively：One-level milipore filter
0.22 μm of -300kDa, two-stage ultrafiltering film 300kDa-100kDa, three-level milipore filter 100kDa-10kDa, level Four milipore filter 10kDa-
1kDa, Pyatyi milipore filter ＜ 1kDa；
Distilled water is respectively adopted Membrane cleaning was carried out to one to level Four trapped substance, every grade of trapped substance is cleaned 3 times；It is then combined with
The cleaning fluid of three times, is freeze-dried after concentration and is made first to level Four sample；It is freeze-dried after fourth stage filtrate is directly concentrated
Level V sample is made；
The volume of distilled water used and the mass ratio of maltitol powder raw material in step (1) are 8-12mL during cleaning every time：
75g。
(3) samples at different levels of gained in step (2) are dissolved separately in distilled water, it is 10% to be configured to mass concentration
Solution, and injection charging evaluation is carried out according to millesimal feed ratio to blank cigarette respectively；
(4) according to the charging evaluation result of step (3), restructuring compounding is carried out to the product at different levels obtained in step (2) on demand,
Obtain cigarette maltose caramel spices.
Beneficial effects of the present invention are embodied in：
The maltose caramel that the present invention is used first is I type caramel colorant, and the caramel is urged in preparing without ammonia or ammonium class
Agent, the harmful components that the ammonia ammonium method caramel such as 4-methylimidazole is easily produced are not produced, have effectively evaded security wind
Danger；Secondly, unique burnt fragrant and sweet, sweet fragrant, roasting fragrant and sweet, fruity whole style and cigarette product that maltose caramel has
With natural harmony, it has fabulous application effect to enhancing cigarette product style characteristic；Furthermore, by by molecular weight
The processing of size multi-ultrafiltration is effectively separated to maltose caramel, and the ratio of isolates at different levels is increased or decreased after sensory evaluation
Example, can effectively optimize and revise the component of maltose caramel, hence it is evident that improve the cigarette effect of maltose caramel, and can be according to reality
Border needs suitably to adjust the proportion of composing of components at different levels, reaches different charging effects.
Brief description of the drawings
Fig. 1 is the contrast of maltose caramel constituent mass percentages at different levels under 2 two kinds of different temperatures of embodiment 1 and embodiment
Figure.
Embodiment
Below by embodiment, the present invention is described in further detail, but embodiment is not to the technology of the present invention side
The restriction of case.
Embodiment 1
A kind of cigarette preparation method of maltose caramel spices, step is as follows：
(1) 750g maltitol powders are dissolved in 100 DEG C of distilled water of 250g, 130 DEG C and 3Mpa nitrogen is placed in after dissolving completely
2h is reacted in the autoclave of gas shielded；After reaction terminates, cooling release of pressure to normal temperature and pressure takes out obtained reaction product, envelope
Mouth is preserved.
(2) distilled water of the quality such as addition is diluted in the reaction product that step (1) is obtained, then using helical
Plate membrane filter system carries out multi-ultrafiltration to the reaction product after dilution, and milipore filter series at different levels are respectively：0.22μm-300kDa
(one-level), 300kDa-100kDa (two grades), 100kDa-10kDa (three-level), 10kDa-1kDa (level Four) and ＜ 1kDa (Pyatyi).
Distilled water is respectively adopted Membrane cleaning was carried out to one to level Four trapped substance, every grade of trapped substance cleans 3 times, every time with steaming
Distilled water 100mL；The cleaning fluid of three times is then combined with, is freeze-dried after concentration and is made first to level Four sample；Level V sample by
Fourth stage filtrate is freeze-dried after directly concentrating.Gained first is respectively labeled as A1-A5 to Pyatyi sample.
(3) samples at different levels of gained in step (2) are dissolved in distilled water, be configured to mass concentration for 10% it is molten
Liquid, and injection charging evaluation is carried out according to millesimal feed ratio to blank cigarette respectively.
(4) according to the charging evaluation result of step (3), restructuring compounding is carried out to the samples at different levels obtained in step (2), i.e.,
Obtain cigarette maltose caramel spices.
Embodiment 2
A kind of cigarette preparation method of maltose caramel spices, its step is same as Example 1, and difference is step
(1) reaction temperature is 150 DEG C in, and resulting first is labeled as B1-B5 to Pyatyi sample.
Each component in embodiment 1 and embodiment 2 is weighed, Fig. 1 is shown in constituent mass distributions at different levels.Molecular weight as seen from Figure 1
＜ 1kDa component is topmost composition, and maltose caramel prepared by different process has significantly different in molecular weight distribution,
And possess certain mass fraction (single group that can provide enough quality is divided into follow-up compounding blending and used), so as to be propped up in data
Flexibility and the realizability of compounding blending are supportted.
The separation components at different levels of maltose caramel under different temperatures obtained by above-described embodiment are configured to 10% water-soluble
Liquid, and charging experiment is carried out to blank cigarette by millesimal feeding quantity, according to YC/T 497-2014《Chinese-style cigarette style
Sensory evaluation method》Smoked panel test (10 possess cigarette and smoke panel test qualification judging panel, and scoring is averaged), Analyses Methods for Sensory Evaluation Results such as table
1st, shown in table 2：
The maltose caramel of table 1. isolate style and features evaluation results at different levels*
*1Wherein control sample scores to be actual, and " 0 " represents unchanged in separation component scorings at different levels；"+" represents to strengthen；“-”
Represent reduction
From table 1, with the increase of isolate molecular weight under the conditions of 130 DEG C, burnt fragrant and sweet main body note is remarkably reinforced,
And pungent perfume, cream are fragrant, bakee trend of fragrant, fresh and sweet fragrant, just fragrant and sweet etc. the note presentation from enhancing to reduction, wherein fragrant, clear with baking
It is fragrant and sweet, just fragrant and sweet to weaken extremely obvious；But generally speaking, natural Jiao is fragrant and sweet, bakee fragrant and milk to strengthening for A1-A5 samples
There is obvious effect on the notes such as perfume, fruity.
With the increase of separation component molecular weight under the conditions of 150 DEG C, the increase that the fragrant and sweet, cocoa of Jiao is fragrant, the fragrance of a flower, cream are fragrant is more
To be obvious, and pungent fragrant, cream is fragrant, bakee fragrant, fresh and sweet fragrant, just fragrant and sweet etc. note that the trend progressively weakened is presented；But generally speaking,
B1-B5 is fragrant to the burnt fragrant and sweet, cream of increase, have more obvious effect on the fragrance of a flower, cocoa perfume.
130 DEG C of contrast inhales data with 150 DEG C of sense organ product, it is seen that the separation components at different levels under condition of different temperatures have very
Different note features, such as present under the conditions of 130 DEG C burnt sweet, just sweet, roasting sweet, fruit it is sweet based on style characteristic；Under the conditions of 150 DEG C
The burnt sweet, cream of presentation is sweet, the fragrant slightly fragrance of a flower of cocoa style characteristic.
The maltose caramel of table 2. isolate quality characteristic evaluating results at different levels*
*1Wherein control sample scores to be actual, and " 0 " represents unchanged in separation component scorings at different levels；"+" represents to improve；“-”
Represent to be deteriorated
From qualitative characteristics, as shown in table 2, under the conditions of 130 DEG C, with the increase of separation component molecular weight, oral cavity
Residual/dry sensation, aroma quality, rich etc. are related to cigarette flavor and the index dramatic decrease of mouthfeel, and exquisiteness, flue gas concentration,
The fume indications such as throat's stimulation obtain a certain degree of improvement；Under the conditions of 150 DEG C, with the increase of separation component molecular weight,
The characteristics of being similarly presented above-mentioned.
In terms of comprehensive, lower-molecular-weight component is in totally in the performance of cigarette style and quality characteristic with high molecular weight component
Existing following features；(1) the characteristics of no matter different molecular weight component is presented completely different on style and features or qualitative characteristics；
(2) lower-molecular-weight component fragrance index performance on be better than high molecular weight component, such as rich, fragrance texture index, and
It is not so good as high molecular weight component, such as concentration, soft fine and smooth degree index on fume indication.
Therefore, the kinds of ingredients obtained by different temperatures and different molecular weight ultrafiltration membrane treatment maltose caramel has
Distinguishing feature further compounds blending for each component and provides extremely advantageous raw material basis, and according to table 1, table 2, compounding is obtained
A few class cigarettes maltose caramel spices, it is formulated and function is shown in Table 3.
Table 3 compounds cigarette maltose caramel fragrance formulations and function
The exemplary embodiment of the present invention is the foregoing is only, is not intended to limit the invention, it is all the present invention's
Any modification, equivalent and improvement made within spirit and principle etc., should be included within the scope of the present invention.
Claims (3)
1. a kind of cigarette preparation method of maltose caramel spices, it is characterised in that：First using maltose as sugar source, in elevated pressure nitrogen
Maltose caramel is prepared under conditions of gas shielded and uniform temperature；Then using spiral planar membrane filter system to the maltose
Caramel carries out classification separation, and carries out sensory evaluation to isolates at different levels after isolation；Finally according to Analyses Methods for Sensory Evaluation Results, on demand
Restructuring compounding is carried out to isolates at different levels, that is, obtains cigarette maltose caramel spices.
2. preparation method according to claim 1, it is characterised in that carry out as follows：
(1) 7.5 parts of maltitol powders are dissolved in 2.5 parts 100 DEG C of distilled water, dissolving completely after be placed in 130 DEG C -150 DEG C and
2h is reacted in the autoclave of 3Mpa nitrogen protection；After reaction terminates, cooling release of pressure to normal temperature and pressure takes out obtained reaction production
Thing, sealing is preserved；
(2) distilled water of the quality such as addition is diluted in the reaction product that step (1) is obtained, then using spiral planar film
Filter plant carries out multi-ultrafiltration to the reaction product after dilution, and milipore filter series at different levels are respectively：0.22 μm of one-level milipore filter-
300kDa, two-stage ultrafiltering film 300kDa-100kDa, three-level milipore filter 100kDa-10kDa, level Four milipore filter 10kDa-1kDa, five
Level milipore filter ＜ 1kDa；
Distilled water is respectively adopted Membrane cleaning was carried out to one to level Four trapped substance, every grade of trapped substance is cleaned 3 times；It is then combined with three times
Cleaning fluid, after concentration be freeze-dried be made first arrive level Four sample；
It is freeze-dried after fourth stage filtrate is directly concentrated and level V sample is made；
(3) samples at different levels of gained in step (2) are dissolved separately in distilled water, be configured to mass concentration for 10% it is molten
Liquid, and injection charging evaluation is carried out according to millesimal feed ratio to blank cigarette respectively；
(4) according to the charging evaluation result of step (3), restructuring compounding is carried out to the samples at different levels obtained in step (2) on demand, i.e.,
Obtain cigarette maltose caramel spices.
3. preparation method according to claim 2, it is characterised in that：Distilled water used when being cleaned every time in step (2)
Volume is 8-12mL with the mass ratio of maltitol powder raw material in step (1)：75g.
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Cited By (6)
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| CN108720077A (en) * | 2018-07-25 | 2018-11-02 | 河南中烟工业有限责任公司 | A kind of high-quality slender joss stick maple extract of low sugar and preparation method thereof and the application in cigarette is not burnt in heating |
| CN110846133A (en) * | 2019-12-25 | 2020-02-28 | 郑州轻工业大学 | Cigarette caramel spice under negative pressure condition and preparation method thereof |
| CN110839945A (en) * | 2019-12-25 | 2020-02-28 | 郑州轻工业大学 | Preparation method and application of colorless caramel spice |
| CN111254014A (en) * | 2020-03-05 | 2020-06-09 | 四川中烟工业有限责任公司 | Caramel aroma spice, preparation method and application method thereof |
| CN111588073A (en) * | 2020-03-05 | 2020-08-28 | 四川中烟工业有限责任公司 | Burnt sweet-fragrance electronic cigarette tobacco tar, preparation method and application method |
| CN115678680A (en) * | 2022-09-16 | 2023-02-03 | 中国烟草总公司郑州烟草研究院 | Preparation method of characteristic flavor group of natural spice for cigarettes |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108720077A (en) * | 2018-07-25 | 2018-11-02 | 河南中烟工业有限责任公司 | A kind of high-quality slender joss stick maple extract of low sugar and preparation method thereof and the application in cigarette is not burnt in heating |
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| CN110839945A (en) * | 2019-12-25 | 2020-02-28 | 郑州轻工业大学 | Preparation method and application of colorless caramel spice |
| CN110839945B (en) * | 2019-12-25 | 2021-07-30 | 郑州轻工业大学 | Preparation method and application of colorless caramel spice |
| CN111254014A (en) * | 2020-03-05 | 2020-06-09 | 四川中烟工业有限责任公司 | Caramel aroma spice, preparation method and application method thereof |
| CN111588073A (en) * | 2020-03-05 | 2020-08-28 | 四川中烟工业有限责任公司 | Burnt sweet-fragrance electronic cigarette tobacco tar, preparation method and application method |
| CN115678680A (en) * | 2022-09-16 | 2023-02-03 | 中国烟草总公司郑州烟草研究院 | Preparation method of characteristic flavor group of natural spice for cigarettes |
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Application publication date: 20170714 Assignee: Anhui jiaotianxiang Biotechnology Co.,Ltd. Assignor: CHINA TOBACCO ANHUI INDUSTRIAL Co.,Ltd. Contract record no.: X2023980036634 Denomination of invention: Preparation method of Maltose caramel flavor for tobacco Granted publication date: 20201225 License type: Exclusive License Record date: 20230620 |
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