CN107164094A - Hyperchromic flavouring proline maillard reaction thing preparation method and applications - Google Patents
Hyperchromic flavouring proline maillard reaction thing preparation method and applications Download PDFInfo
- Publication number
- CN107164094A CN107164094A CN201710549540.9A CN201710549540A CN107164094A CN 107164094 A CN107164094 A CN 107164094A CN 201710549540 A CN201710549540 A CN 201710549540A CN 107164094 A CN107164094 A CN 107164094A
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- Prior art keywords
- proline
- maillard reaction
- sugar
- reaction thing
- flue gas
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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
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
The present invention provides a kind of hyperchromic flavouring proline maillard reaction thing preparation method and applications, it uses reactant aqueous solution system, a certain proportion of proline is added in Maillard reaction tank, reduced sugar and catalysts, in certain reaction temperature, time, Maillard reaction is carried out under the conditions of pH, the proline maillard reaction thing of the hyperchromic flavouring of industrial production, improve the acid number of proline maillard reaction thing, reduce the defects such as its moisture absorption, applied in reconstituted tobacco and its eggplant clothing, improve its outward appearance and organoleptic quality, coordinate flue gas, make the soft exquisiteness of flue gas, reduce flue gas excitant, improve aesthetic quality, and make its outward appearance close to cigar appearance color, naturally it is uniform, process conditions are gently easy to operate, it is with low cost.
Description
Technical field
The present invention relates to cigarette additive technical field, prepared by specifically a kind of hyperchromic flavouring proline maillard reaction thing
Method and its application.
Background technology
Maillard reaction type spices are always that particularly important on tobacco and food and pole has the spices of application value, Mei Lade
Reactant is widely used in tobacco aromaticss.During modulating, being aged, processing and burning and sucking etc. beautiful draw may occur for tobacco
Moral is reacted.With the raising of people's health consciousness, tobacco factory is solving reduction tar content in cigarette and can keep or meet cigarette suction
The difficulty faced in terms of food availability becomes increasingly conspicuous.The important channel that Maillard reaction is formed as tobacco characteristic perfume it
One, the application study in fragrance-enhancing tobacco gains great popularity.React the fragrance produced different also different according to sugar source, nitrogen source, reaction
A large amount of eterocycle perfume compounds are produced, have improvement result to cigarette smoke.
Reconstituted tobacco, for replacing natural cigar binder, can be widely used as cigarette former as tobacco product raw material
Material.Cigar type cigarette is the advantageous characteristic for merging cigar and flue-cured tobacco, and it is strong plentiful pure easypro with flue-cured tobacco that formation has cigar concurrently
Suitable special favor, constructs the modern times classical Chinese style cigar category different from cigar type and fire-cured tobacco type.In the prior art, commonly
Cigarette paper (eggplant clothing) is to play a part of parcel pipe tobacco, provide apparent visual effect, it is generally the case that to meet high speed cigarette
The normal operation of machine, to cigarette paper production emphasis is considered from physical property, complete quotient product is used in the selection of raw material
Pulpboard；In production technology, by controlling different ratios of raw materials and beating degree and appropriate carbon being added in cigarette paper production process
Sour calcium and combustion adjuvant reach the requirement of physical index and combustibility；But these raisings to cigarette quality are relatively limited
's.It is well known that so-called smoking is exactly to aspirate the flue gas produced after pipe tobacco burning in fact, and wherein eggplant clothing is the load of pipe tobacco
Body, cigarette paper and other cigarette materials except that, it will participate in cigarette burning, and the full market pulp board that prior art is used
The cigarette paper of production, exists and more xylon gas is produced during cigarette burning, peppery sense is pierced and influences the pure smell of cigarette smoke
Problem.
Synthetic dyestuff is bright in colour, and strong coloring force, tone is various, but it has one big shortcoming, that is, has a toxicity (including poison
Property, lead to diarrhea and carcinogenicity).Natural pigment is excellent because tone and natural food tone are close, security is more reliable than synthetic dyestuff etc.
Put and receive widespread attention and widely study.The spices generated using Maillard reaction is considered as belonging to naturally in the world
Spices category, it is generally accepted safe product (GRAS) to be regarded as by FDA (Food and Drug Adminstration) (FDA).
Publication No. CN101411543 Chinese patent application, discloses a kind of method for preparing tobacco aromaticss, and it is by sugar
Class material is reacted with amino acid, and tobacco aromaticss are made.This method is using the maillard reaction product between carbohydrate and amino acid
As tobacco aromaticss, the effect with flavouring.Publication No. CN101637305A Chinese patent application, discloses a kind of utilization
The method that Maillard reaction prepares tobacco aromaticss, it enters glucose, built amino-acid and extraordinary orientation aroma-type smoke at the end of extract
Row reaction, with chocolate and the tobacco aromaticss for baking perfume etc..This method raw material sources are complicated, and cost is higher, and perfume bouquet is made
It is more single, it is difficult to be widely used in cigarette.Other compound sugar source, Maillard reaction spices of nitrogen source, raw material sources are complicated, into
This is higher, and the maillard reaction thing composition of preparation is more complicated, it is difficult to purify, and causes the excitant of flue gas larger.Authorize invention special
Sharp ZL201310268308.X disclose it is a kind of regulate and control the Maillard reaction method for preparing tobacco aromaticss, it is by amino acid and grape
Sugar is 1 according to mass ratio:2~1:The quality that 6 mixed dissolutions obtain originating glucose in mixed liquor, starting mixed liquor in water is dense
Spend for 10%~20%, pH8~12, temperature control is reacted 0.5~1 hour at 105 DEG C~120 DEG C；Add L-AA,
Continue to react 0.5~1 hour at 105 DEG C~120 DEG C, Maillard reaction type tobacco aromaticss are made, the Maillard reaction spices is deposited
In polyoses content height, complicated component, viscosity is big, moisture absorption is strong, the almost defect without colorability.Current existing proline
Maillard reaction thing is reported as propylene glycol/water system, and amino acid and sugar generally ratio be 1:2~1:1.2, catalyst is ammonia
Water, hydroxybutyl anisole or tert-butylhydroquinone etc., have that polyoses content is high, moisture absorption lacking greatly during its reagent utilization
Fall into, and in the report of known proline maillard reaction thing, its acid number is not high, and have no that proline maillard reaction thing is hyperchromic
Flavouring, the outward appearance and the report of organoleptic quality for improving reconstituted tobacco and its eggplant clothing.
The content of the invention
It is an object of the invention to provide a kind of preparation method and applications of hyperchromic flavouring proline maillard reaction thing, adopt
Reactant aqueous solution system is used, a certain proportion of proline, reduced sugar and catalysts are added in Maillard reaction tank, one
Maillard reaction, the proline Maillard reaction of the hyperchromic flavouring of industrial production are carried out under the conditions of fixed reaction temperature, time, pH
Thing, improves the acid number of proline maillard reaction thing, reduces the defects such as its moisture absorption, should in reconstituted tobacco and its eggplant clothing
With, improve its outward appearance and organoleptic quality, coordinate flue gas, make the soft exquisiteness of flue gas, reduce flue gas excitant, improve aesthetic quality,
And make its outward appearance close to cigar appearance color, naturally uniform, process conditions are gently easy to operate, with low cost.
The present invention is achieved through the following technical solutions：
A kind of preparation method of hyperchromic flavouring proline maillard reaction thing, comprises the following steps：
(1) raw material prepares；Prepare Maillard reaction substrate, catalyst and water, wherein Maillard reaction substrate is proline
With sugar source, sugar source is reduced sugar or compound sugar source, and compound sugar source is that coffee bean extract or reduced sugar are carried with fermentation of coffee beans
Take the compound of thing；When sugar source is reduced sugar, the mol ratio 2~8 of proline and reduced sugar:1, when sugar source is compound sugar source, dried meat
Propylhomoserin and the mass ratio of compound sugar source are 2~5:1, catalyst accounts for the 0.2~6% of Maillard reaction substrate quality, water and reaction
The mass ratio of substrate is 1~10:1；
(2) industrial production：First add water in retort, start stirring motor, 50~60 DEG C are heated to, successively by certain
Ratio adds proline, sugar source, is sufficiently stirred for, until after being completely dissolved, adding catalyst；In course of reaction, beautiful draw is set
Moral retort process conditions are 92~180 DEG C of temperature, and stirring motor is kept it turned on, and the reaction time is 3~24h；
(3) finished product：After reaction terminates, question response thing naturally cools to 35~40 DEG C in retort, crosses 80~100 mesh sieves
Net filtration, filling with 25+0.1 kilograms/barrel of specification, normal temperature is kept in dark place.
Further, the preparation method of described fermentation of coffee beans extract is：The mass ratio of coffee bean coarse powder and water is
1:10~50, by gentiobiase, endo cellulase, exocellulase, neutrality and alkali protease, the raw perfume Lu Shi of activity
Dry ferment is according to mass ratio 0.1~0.3：0.5~1：0.5~1：0.5~2：0.5~1：0.5~1, stir, to coffee bean
Coarse powder carries out composite fermentation, and fermentation condition is pH6~10,28~38 DEG C, 2~12h of time then 90~95 DEG C of waters bath with thermostatic control time
Stream is extracted 1~3 time, merging filtrate, and it is 1.1~1.3 to be concentrated under reduced pressure into relative density, that is, the fermentation of coffee beans are made and extract
Thing.
Further, the raw perfume Lu Shi dry ferments of activity and enzyme are food-grade, and the enzyme activity of gentiobiase is 100~
10000u/g, endo cellulase, exocellulase, the enzyme activity of neutrality and alkali protease are 20,000~200,000 u/g, are combined
Enzyme and the raw perfume Lu Shi dry ferments of activity account for the 0.1~0.5% of coffee bean meal quality.
Further, when described compound sugar source is the compound of reduced sugar and fermentation of coffee beans extract, reduced sugar is total
Amount is 1 with fermentation of coffee beans extract quality ratio:1, if reduced sugar has two or more, between every kind of reduced sugar for etc. matter
Amount ratio.
Further, described reduced sugar be glucose, it is xylose, galactolipin, arabinose, maltose, white granulated sugar, red
One kind or any several combination in sugar, caramel, corn syrup, are more than food-grade.
Further, described catalyst is ammoniacal liquor, Alpha-Methyl benzaldehyde, formaldehyde, acetaldehyde, propionic aldehyde, isopentyl aldehyde, vitamin
One or more in C.
The present invention also provides a kind of application of hyperchromic flavouring proline maillard reaction thing in reconstituted tobacco, in reconstruction cigarette
Leaf is added when being coated process, and addition is 0.05~1%, can improve the outward appearance and organoleptic quality of reconstituted tobacco, with flue gas
Coordinate, reduce flue gas excitant, enrich flue gas, make appearance luster close to cigar, it is naturally uniform.
The present invention also provides a kind of application of hyperchromic flavouring proline maillard reaction thing in eggplant clothing, and coating addition is
2~12%, the outward appearance and organoleptic quality of eggplant clothing can be improved, coordinated with flue gas, flue gas excitant is reduced, flue gas is enriched, make outward appearance
Color and luster is naturally uniform close to cigar.
The beneficial effects of the invention are as follows：
(1) reduced sugar such as proline and glucose, xylose in molar ratio 2~6:1 Maillard reaction produced, product color
For dark brown black, sugared content is less, and viscosity reduces, and moisture absorption reduction, fragrance is more rich, and quality is improved；
(2) maillard reaction product of proline and compound sugar source-fermentation of coffee beans extract, using by gentiobiose
Enzyme, endo cellulase, exocellulase, neutrality and alkali protease, the raw perfume Lu Shi dry ferments of activity etc. carry out compound hair
Ferment coffee bean extract solution, plays compound synergy, increases ester flavouring and conversion glycoside aroma substance, conversion decomposition of cellulose and
It is glucose, free amino acid, small-molecule substance etc. that protein etc., which is unfavorable for inhaling the macromolecular cell wall substance of taste, is more released
The bioactive ingredients such as flavor matter or its flavor precursor, and coffee natural pigment composition, polyphenoils are put, then carry out day
The Maillard reaction of right substrate, wherein can also add other a certain amount of reduced sugars, prepares the hyperchromic flavouring Mei Lade of proline anti-
Thing is answered, fragrance is toasted with coffee, fragrance enriches, and with certain brownish black colorability；
(3) proline and the catalysts of compound sugar source have regulation pH value concurrently, promote reaction, increase proline Mei Lade
The function of the antioxidative stabilizer of reactant；
(4) improvement outward appearances and aesthetic quality of the hyperchromic flavouring proline Mei Lade in reconstituted tobacco and eggplant clothing should
With the problems such as solving the influence suction quality that current process is brought using food colour well, to reconstituted tobacco and eggplant
The outward appearance and organoleptic quality of clothing have castering action, can coordinate flue gas, and neutralization flue gas is alkaline, reduction flue gas excitant, soft flue gas,
Abundant cigarette perfume, and make reconstituted tobacco natural in color uniform, the dark brown black of elegant is presented in eggplant clothing, close to cigar color.
The acid number of common maillard reaction thing, it was reported that below 1, and the acid number of the proline maillard reaction thing of the present invention can
Up to 25.1, applied to that in reconstituted tobacco and eggplant clothing, can play the alkalescence in neutralization flue gas, soft flue gas reduces flue gas excitant
Effect.
Present invention process condition is simply gentle, and existing equipment can be used directly, and without transformation, raw material used is natural
Environmentally friendly the advantages of, with larger prospects for commercial application.
Brief description of the drawings
Fig. 1 is the total ion current of the volatile ingredient of hyperchromic flavouring proline maillard reaction thing sample prepared by the present invention
Chromatogram；
Fig. 2 is total ion maps of proline maillard reaction thing control.
Embodiment
Below in conjunction with specific embodiment, the technical scheme in the present invention is clearly and completely described.
Embodiment 1
A kind of preparation method of hyperchromic flavouring proline maillard reaction thing, specifically includes following steps：
(1) raw material prepares；Proline and sugar source are as Maillard reaction substrate, and sugar source is glucose in the present embodiment, is pressed
The mol ratio 3 of proline and glucose:1, catalysts are ammoniacal liquor, account for the 0.6% of Maillard reaction substrate quality, water with it is anti-
The mass ratio for answering substrate is 1.5:1；
(2) industrial production：First add water in retort, start stirring motor, be heated to 50 DEG C, sequentially add dried meat ammonia
Acid, glucose, are sufficiently stirred for, until after being completely dissolved, adding ammoniacal liquor；In course of reaction, Maillard reaction tank technique is set
Condition is 98 DEG C of temperature, and stirring motor is kept it turned on, and the reaction time is 6h；
(3) finished product：After reaction terminates, question response thing naturally cools to 35 DEG C in retort, crosses 80 mesh sieve net filtrations, with
25+0.1 kilograms/barrel of specification is filling, and normal temperature is kept in dark place.
The present embodiment also provides a kind of above-mentioned hyperchromic flavouring proline maillard reaction thing in reconstituted tobacco and eggplant clothing
Using being added when reconstituted tobacco is coated process, addition is 0.05%；Applied on eggplant clothing, coating addition is
8%, the outward appearance and organoleptic quality of reconstituted tobacco and eggplant clothing can be improved, coordinated with flue gas, flue gas excitant is reduced, flue gas is enriched,
Soft flue gas, reduces the alkalescence of flue gas, makes appearance luster close to cigar, naturally uniform.
Embodiment 2
A kind of preparation method of hyperchromic flavouring proline maillard reaction thing, specifically includes following steps：
(1) raw material prepares；It is 2 by the mass ratio of proline and fermentation of coffee extract:1 configures；Catalysts are
A certain proportion of ammoniacal liquor and vitamin C, account for the 0.2% of above-mentioned proline and the quality of fermentation of coffee extract, water and reaction bottom
The mass ratio of thing is 2.8:1；
(2) industrial production：First add water in retort, start stirring motor, be heated to 55 DEG C, sequentially add dried meat ammonia
Acid, fermentation of coffee extract, are sufficiently stirred for, until after being completely dissolved, and adding catalyst ammonia water and vitamin C, (mass ratio is
1:0.5)；In course of reaction, it is 125 DEG C of temperature to set Maillard reaction tank process conditions, and stirring motor is kept it turned on, instead
It is 7h between seasonable；
(3) finished product：After reaction terminates, question response thing naturally cools to 38 DEG C in retort, crosses 90 mesh sieve net filtrations, with
25+0.1 kilograms/barrel of specification is filling, and normal temperature is kept in dark place.
Described fermentation of coffee beans method for preparing extractive is：The mass ratio of coffee bean coarse powder and water is 1:25, by rough gentian
Disaccharidase, endo cellulase, exocellulase, neutrality and alkali protease, the raw perfume Lu Shi dry ferments of activity etc. are answered
Closing fermentation, (the raw perfume Lu Shi dry ferments of activity and enzyme are food-grade, and the enzyme activity of gentiobiase is 1000u/g, the enzyme of other enzymes
Work is 100,000 u/g；Mass ratio is 0.3：0.5：0.5：0.5：0.5：1；Complex enzyme and the raw perfume Lu Shi dry ferments of activity account for coffee
Beans meal quality 0.2%) after, stir, under the conditions of 9,30 DEG C of pH, incubate fermentation 6h, 95 DEG C of waters bath with thermostatic control backflow is carried
Take 2 times, merging filtrate, it is 1.15 to be concentrated under reduced pressure into relative density, is fermentation of coffee beans extract.
The application of the hyperchromic flavouring proline maillard reaction thing in reconstituted tobacco and eggplant clothing, is applied in reconstituted tobacco
Add, addition is 0.06%, applied on eggplant clothing during cloth process, coating addition is 9%, can improve reconstituted tobacco and eggplant clothing
Outward appearance and organoleptic quality, with flue gas coordinate, reduce flue gas excitant, enrich cigarette perfume, with coffee toast fragrance, appearance luster
It is naturally uniform close to cigar.
Embodiment 3
A kind of preparation method of hyperchromic flavouring proline maillard reaction thing, specifically includes following steps：
(1) raw material prepares；Proline is 3 according to mass ratio with compound sugar source:1 configures, be combined sugar source be xylose with
The compound of the mass ratioes such as fermentation of coffee beans extract；Catalysts are ammoniacal liquor, Alpha-Methyl benzaldehyde, account for Maillard reaction bottom
The mass ratio of the 2% of amount of substance, water and reaction substrate is 4.2:1；
(2) industrial production：First add water in retort, start stirring motor, be heated to 58 DEG C, successively by a certain percentage
Proline, compound sugar source are added, is sufficiently stirred for, until after being completely dissolved, adding catalyst；In course of reaction, beautiful draw is set
Moral retort process conditions are 165 DEG C of temperature, and stirring motor is kept it turned on, and the reaction time is 8h；
(3) finished product：After reaction terminates, question response thing naturally cools to 35~40 DEG C in retort, crosses 100 eye mesh screen mistakes
Filter, filling with 25+0.1 kilograms/barrel of specification, normal temperature is kept in dark place.
Described fermentation of coffee beans method for preparing extractive is：The mass ratio of coffee bean coarse powder and water is 1:25, by rough gentian
Disaccharidase, endo cellulase, exocellulase, neutrality and alkali protease, the raw perfume Lu Shi dry ferments of activity etc. are answered
Closing fermentation, (the raw perfume Lu Shi dry ferments of activity and enzyme are food-grade, and the enzyme activity of gentiobiase is 10000u/g, the enzyme of other enzymes
Work is 150,000 u/g；Mass ratio is 0.1：0.5：0.5：1：1：1；It is thick that complex enzyme and the raw perfume Lu Shi dry ferments of activity account for coffee bean
Silty amount 0.4%) after, stir, under the conditions of pH10,36 DEG C, incubate fermentation 10h, 93 DEG C of water bath with thermostatic control refluxing extractions 3
It is secondary, merging filtrate, it is 1.18 to be concentrated under reduced pressure into relative density, is fermentation of coffee beans extract.
The embodiment of the present invention also provides a kind of hyperchromic flavouring proline maillard reaction thing in reconstituted tobacco and eggplant clothing
Using, add, addition is 0.08%, applied on eggplant clothing when reconstituted tobacco is coated process, coating addition be
11%, the outward appearance and organoleptic quality of reconstituted tobacco and eggplant clothing can be improved, coordinated with flue gas, flue gas excitant is reduced, fragrance is enriched,
With coffee roasting characteristics fragrance, make appearance luster close to cigar, it is naturally uniform.
Test example 1：The outward appearance of application and sensory effects comparative evaluation
Hyperchromic flavouring proline maillard reaction thing prepared by embodiment 1-3 carries out outer in reconstituted tobacco and eggplant clothing
See and sensory evaluation, control group is the reconstituted tobacco or eggplant clothing for not applying maillard reaction thing.
As a result show：The proline maillard reaction thing that the present invention is provided, is applied in reconstituted tobacco and eggplant clothing, can be coordinated
Flue gas, reduces flue gas excitant, and abundant cigarette perfume, and increase baking fragrance neutralizes the alkalescence in flue gas, soft flue gas, and make outer
Natural in color is seen uniform, close to cigar color and luster.
Outward appearance and sensory evaluation that the proline maillard reaction thing of table 1. is applied in reconstituted tobacco and eggplant clothing
Test example 2：The acid number contrast of proline maillard reaction thing
Carry out the acid number of contrasting detection proline maillard reaction thing and its control with ultraviolet specrophotometer, control group a is
Proline：Glucose mol ratio is 1:1 maillard reaction thing, control group b, control group c are proline and compound sugar source quality
Than for 1:1 maillard reaction thing, other conditions are identical.
The acid number of the proline maillard reaction thing of table 2
| Embodiment 1 | Control group a | Embodiment 2 | Control group b | Embodiment 3 | Control group c | |
| Acid number | 25.1 | 0.25 | 22.3 | 0.08 | 24.9 | 0.12 |
As a result show, the proline maillard reaction product of the process conditions production through the present invention, acid number is greatly improved,
Applied in reconstituted tobacco and eggplant clothing, during burning, the effect for neutralizing alkalescence is played to flue gas, soft flue gas, reduction flue gas is stimulated
Property.
Test example 3：The HS-SPME-GC/MS comparative analyses of proline maillard reaction thing volatile ingredient
Weigh proline maillard reaction thing (proline and reduced sugar mol ratio 2:1) sample and proline Maillard reaction
(mol ratio of proline and reduced sugar is 1 for thing control:1, other reaction conditions are constant) each 1g, it is respectively placed in the special head spaces of 15mL
Extract in sample bottle, from 100 μm of PDMS extracting heads, with aging 30min under the conditions of 250 DEG C, then by extracting head insertion equipped with dried meat
The special headspace extraction sample bottles of 15mL of propylhomoserin-glucose maillard reaction thing, after 80 DEG C extract 60min, carry out volatility
The GC/MS analyses of composition, analysis result is as depicted in figs. 1 and 2.
GC/MS analysis conditions
(1) chromatographic condition：50 DEG C of post initial temperature, keeps 2min, and 180 DEG C are warming up to 8 DEG C/min speed, keeps 1min,
280 DEG C are warming up to 18 DEG C/min speed again, 30min is kept；Carrier gas be helium (He, purity 99.99%), constant current mode,
Flow velocity is 1.0mL/min；Split sampling mode, split ratio 1：10, solvent-free delay；250 DEG C of injector temperature.
(2) Mass Spectrometry Conditions：Ionization mode：EI sources；Electron energy:70eV；Multiplier voltage：1.2kV；Ion source temperature：
230℃；Level Four bar temperature:150℃；Interface temperature：280 DEG C, 280 DEG C of transmission line；Scanning range：33-350m/z.Use
NIST standard spectrums storehouse carries out retrieval analysis, and compound percentage contents are calculated by areas of peak normalization method.
The HS-SPME-GC/MS analyses of 3 proline of table-glucose maillard reaction thing volatile ingredient
From table 3 it can be seen that using HS-SPME-GC/MS methods from the present invention proline maillard reaction thing (dried meat ammonia
Acid and reduced sugar mol ratio 2:1) 76 kinds of volatile ingredients, including 18 kinds of heterocyclic compound are identified in sample altogether, 15 kinds of esters,
14 kinds of alcohols, 13 kinds of hydro carbons, 8 kinds of ketone, 6 kinds of acids, 3 kinds of alkenes.This 76 kinds of volatility are calculated according to area normalization method
The percentage contents of composition are 73.39%, and aldehyde content highest is 42.94%, secondary a height of esters 9.4%, alcohols
4.75%, hydro carbons 3.91, ketone 2.74%, acids 2.28%, alkenes 0.77%, for single substance, 5- (1- piperidines) -2-
Furtural highest, is 35.38%, next to that 5 hydroxymethyl furfural 7.04%, phthalic acid isobutyl acetate 3.23%, heptan
Acid anhydrides 1.83%, (Z)-palmitoleic acid methyl esters 1.66%, hexadecanol 1.39%, 3- hydroxyls-á-dihydro turkone 1.02%
Deng.And (mol ratio of proline and reduced sugar is 1 to the control of proline maillard reaction thing:1) in identify 59 kinds of volatility altogether
Composition, including 17 kinds of heterocyclic compound, 15 kinds of esters, 5 kinds of alcohols, 7 kinds of hydro carbons, 5 kinds of ketone, 7 kinds of acids, 2 kinds of phenols, according to
Area normalization method is 63.23% come the percentage contents for calculating this 59 kinds of volatile ingredients, heterocyclic compound most species,
For single substance, palmitic acid content highest reaches 12.60%, and secondly acetic acid is 8.45%, phthalic acid isobutyl acetate
For 7.21%, in the proline maillard reaction thing of the present invention, species and the percentage contents increase of general volatile composition,
Fragrance is more rich, and the species and percentage contents of stimulating component decline.
In the volatile ingredient of the proline maillard reaction thing of the present invention, 5- (1- piperidines) -2 furan carboxyaldehyde is relative
Content highest material；5 hydroxymethyl furfural is to be dehydrated having for generation under the conditions of high temperature etc. by monosaccharide compounds such as glucose
The aldehyde compound of furan ring structure, is one of typical product of Maillard reaction, is widely present in food, to blood vessel endothelium
Cell and Effects of Placenta Factor on Liver Injury model have protective effect, are also the conversion precursor substance of DFF etc.；
Sad cheese taste, stale flavor, astringent taste is in fruit aroma after dilution；Limonene is relatively low one kind " the active smell of threshold value in alkane
Material " is fragrant with pure and fresh lemonene and citrus；β-patchoulene is sesquiterpenoids composition；Butyl heptylate is in herbal medicine and weak
Green apple is like fruit aroma；The branched paraffins such as 2,6,10- trimethyl tetradecyls possess certain odor characteristic；Laurate dry fruit
The saturated fatty acids such as taste, myristic acid, can assign a kind of cured meat and fish of flue gas, fat taste and soft suction taste；Ethyl laurate has spy
Some flowers and fruits fragrance, hexadecanol has rose fragrance；Ethyl palmitate has fatty taste, stale flavor, fruity, sweet taste etc..Institute
There are these volatile ingredients to constitute the proline-glucose (2:1) flavour of maillard reaction thing, can be assisted with flue gas
Adjust, soft flue gas, reduce flue gas excitant, enrich cigarette perfume.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Belong to those skilled in the art the invention discloses technical scope in, the change or replacement that can be readily occurred in, all should
It is included within the scope of the present invention.
Claims (8)
1. a kind of hyperchromic flavouring proline maillard reaction thing preparation method, it is characterised in that comprise the following steps：
(1) raw material prepares；Prepare Maillard reaction substrate, catalyst and water, wherein Maillard reaction substrate is proline and sugar
Source, sugar source is reduced sugar or compound sugar source, and it is coffee bean extract or reduced sugar and fermentation of coffee beans extract to be combined sugar source
Compound；When sugar source is reduced sugar, the mol ratio 2~8 of proline and reduced sugar:1, when sugar source is compound sugar source, proline
Mass ratio with compound sugar source is 2~5:1, catalyst accounts for the 0.2~6% of Maillard reaction substrate quality, water and reaction substrate
Mass ratio be 1~10:1；
(2) industrial production：First add water in retort, start stirring motor, be heated to 50~60 DEG C, successively by a certain percentage
Proline, sugar source are added, is sufficiently stirred for, until after being completely dissolved, adding catalyst；In course of reaction, set Mei Lade anti-
It is 92~180 DEG C of temperature to answer tank process conditions, and stirring motor is kept it turned on, and the reaction time is 3~24h；
(3) finished product：After reaction terminates, question response thing naturally cools to 35~40 DEG C in retort, crosses 80~100 eye mesh screen mistakes
Filter, filling with 25+0.1 kilograms/barrel of specification, normal temperature is kept in dark place.
2. hyperchromic flavouring proline maillard reaction thing preparation method as claimed in claim 1, it is characterised in that：Described hair
The preparation method of ferment coffee bean extract is：The mass ratio of coffee bean coarse powder and water is 1:10~50, by gentiobiase, inscribe
Cellulase, exocellulase, neutrality and alkali protease, the raw perfume Lu Shi dry ferments of activity are according to mass ratio 0.1~0.3：
0.5~1：0.5~1：0.5~2：0.5~1：0.5~1, stir, composite fermentation, fermentation condition are carried out to coffee bean coarse powder
For pH6~10,28~38 DEG C, 2~12h of time, then 90~95 DEG C of water bath with thermostatic control refluxing extractions 1~3 time, merging filtrate subtracts
It is 1.1~1.3 that pressure, which is concentrated into relative density, that is, the fermentation of coffee beans extract is made.
3. hyperchromic flavouring proline maillard reaction thing preparation method as claimed in claim 2, it is characterised in that：The activity
Raw perfume Lu Shi dry ferments and enzyme are food-grade, and the enzyme activity of gentiobiase is 100~10000u/g, endo cellulase, outside
Cut cellulase, the enzyme activity of neutral and alkali protease is 20,000~200,000 u/g, complex enzyme and the raw perfume Lu Shi dry ferments of activity are accounted for
The 0.1~0.5% of coffee bean meal quality.
4. hyperchromic flavouring proline maillard reaction thing preparation method as claimed in claim 1, it is characterised in that：Described answers
When closing the compound that sugar source is reduced sugar and fermentation of coffee beans extract, reduced sugar total amount and fermentation of coffee beans extract quality ratio
For 1:1, it is to wait mass ratio if reduced sugar has two or more, between every kind of reduced sugar.
5. hyperchromic flavouring proline maillard reaction thing preparation method as claimed in claim 1, it is characterised in that：Described goes back
Raw sugar be glucose, xylose, galactolipin, arabinose, maltose, white granulated sugar, brown sugar, caramel, corn syrup in one kind or
Any several combination, is more than food-grade.
6. hyperchromic flavouring proline maillard reaction thing preparation method as claimed in claim 1, it is characterised in that：Described urges
Agent is the one or more in ammoniacal liquor, Alpha-Methyl benzaldehyde, formaldehyde, acetaldehyde, propionic aldehyde, isopentyl aldehyde, vitamin C.
7. hyperchromic flavouring proline maillard reaction thing prepared by the method as any one of claim 1-6 is in reconstituted tobacco
In application, added when reconstituted tobacco is coated process, according to mass percent addition be 0.05~1%.
8. hyperchromic flavouring proline maillard reaction thing prepared by the method as any one of claim 1-6 is in eggplant clothing
Using it is 2~12% to be coated with addition according to mass percent.
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| CN113373730A (en) * | 2021-07-12 | 2021-09-10 | 云南中烟工业有限责任公司 | Amino acid polymer Maillard reaction product double-side coated black cigarette paper and preparation method thereof |
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| CN114587004A (en) * | 2022-03-30 | 2022-06-07 | 湖北中烟工业有限责任公司 | Essence for improving tobacco quality of Indonesia cigars and preparation method thereof |
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