CN108219941A - A kind of oil ben natural coffee flavouring essence for tobacco and preparation method thereof - Google Patents
A kind of oil ben natural coffee flavouring essence for tobacco and preparation method thereof Download PDFInfo
- Publication number
- CN108219941A CN108219941A CN201810012252.4A CN201810012252A CN108219941A CN 108219941 A CN108219941 A CN 108219941A CN 201810012252 A CN201810012252 A CN 201810012252A CN 108219941 A CN108219941 A CN 108219941A
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- Prior art keywords
- coffee
- tobacco
- preparation
- oil
- flavouring essence
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- 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
-
- 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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- 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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
Abstract
The invention discloses a kind of oil ben natural coffee flavouring essence for tobaccos, are related to food processing field, containing following component：80 100 parts by weight of seed oil of Moringa oleigera, 0.3 0.8 parts by weight of 4 10 parts by weight of coffee tincture and soybean lecithin.In addition, the preparation method the invention also discloses the formula for preparing oil ben natural coffee flavouring essence for tobacco.The present invention is to add in the coffee tincture of ethyl alcohol extraction production in enzyme process separation and Extraction seed oil of Moringa oleigera to be deployed into natural coffee essence, and product fragrance is more complete and lightly floats, and coordinates with tobacco, sets off cigarette perfume by contrast, improves and inhales taste.Product quality is stablized, long shelf-life, not easy oxidation discoloration, spoiled, can be added in tobacco as flavouring essence for tobacco, raw material and equipment are easy to get, easy to spread.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of oil ben natural coffee flavouring essence for tobacco and its preparation side
Method.
Background technology
Coffee originates in the torrid zone and nearly region of the equator, and now Brazil's yield highest, China Hainan etc. also has plantation, has
The typical fragrance feature of coffee, fragrance are sent out thoroughly, burnt odor and the lingering musical sound of pure and fresh fragrance, slightly cigarette perfume gas sample, there is tasty and refreshing bitter taste.Moringa
Seed oil can be used as edible oil, high-quality salad oil, lubricant and cosmetic material, compared with conventional fat, Moringa oleic acid content
It is higher than conventional fat by more than 40%, it is suitable with tea-seed oil and olive oil, and the oxidation induction period of oil ben is long, oxidation stability compared with
Height is not easy oxidation deterioration, is a kind of rare high-grade grease, and oil ben has certain medicinal function, available for locating
Reason collapse, scurvy prostate and bladder disease and constipation.Natural coffee tincture and oil ben emulsification are allocated, are made pure natural
Coffee aroma, product quality are stablized, long shelf-life.Market prospects are boundless, do not find relevant research report also at present.
Chinese Patent Application No. 201710542953.4 discloses a kind of preparation method of banana flavor flavouring essence for tobacco, including with
Lower step：(1) preparation raw material；(2) by propylene glycol, second position damascenone, acetic acid, butyric acid, clove bud oil, spearmint oil and pine tar
Alcohol is stirred；(3) amylalcohol, ethyl acetate, butyl acetate, benzyl acetate, malonic acid two are added in mixed liquor A obtained by upper step
Ethyl ester and Leaf Acetate are uniformly mixed；(4) added in mixed liquid B obtained by upper step the pentyl acetate of above-mentioned preparation, acetic acid oneself
Ester, ethyl butyrate, isoamyl butyrate and triacetyl glycerine are uniformly mixed；(5) it is aged.The raw material of the banana flavor flavouring essence for tobacco
It is simple and easy to get, it makes simply, it is of low cost, there is the strong new sweet fragrance of fresh bananas, it is with rich flavor mellow and lasting.But
Raw material are more, in order to avoid generating inconsistent effect, run counter to desire.
Chinese Patent Application No. 201710543907.6 discloses a kind of preparation method of grape flavor flavouring essence for tobacco, including with
Lower step：(1) preparation raw material；(2) by propylene glycol, acetic acid, ethyl acetate, ethyl butyrate, 2 methyl butyraldehyde, benzaldehyde, benzene second
Ketone, linalool oxide, linalool, rose oxide, dimethyl benzyl carbinol, nerol, geraniol, geranyl propionate, acetic acid peppermint
Ester and alpha, beta-lonone are uniformly mixed；(3) it is walked on and ortho-acetic acid dimethylbenzyl base ester, ortho-aminobenzoic acid first is added in gains
Ester, methyl cinnamate, β-damascone, neryl acetate, geranyl isobutyrate, dihydroactinidiolide and isobutyric acid Chinese cassia tree
Ester is uniformly mixed；(4) it is walked on and γ-decalactone, δ-dodecalactone, davana oil and triacetyl glycerine is added in gains, mixing
Uniformly；(5) it is aged.The flavouring essence for tobacco has the sweet fragrance of grape, and full aroma, unique style.But manufacture craft compared with
Complexity is unfavorable for promoting.
Invention content
It is existing to solve the purpose of the present invention is to provide a kind of oil ben natural coffee flavouring essence for tobacco and preparation method thereof
Caused drawbacks described above in technology.
The present invention is achieved through the following technical solutions, a kind of oil ben natural coffee flavouring essence for tobacco, by weight, packet
It includes：
80-100 parts of seed oil of Moringa oleigera
4-10 parts of coffee tincture
0.3-0.8 parts of soybean lecithin
Preferably, a kind of oil ben natural coffee flavouring essence for tobacco, by weight, including：
95 parts of seed oil of Moringa oleigera
4.5 parts of coffee tincture
0.5 part of soybean lecithin
A kind of preparation method of oil ben natural coffee flavouring essence for tobacco, includes the following steps：
(1) preparation of seed oil of Moringa oleigera；
(2) preparation of coffee tincture；
(3) seed oil of Moringa oleigera, coffee tincture and soybean lecithin are weighed by formula and carries out mixing preparation；
(4) it carries out high shear agitation and can be made into natural oil ben coffee flavouring essence for tobacco.
A kind of preparation method of oil ben natural coffee flavouring essence for tobacco, the preparation method of seed oil of Moringa oleigera in the step (1)
It is as follows：
(1) it pre-processes
A, it by the moringa seeds benevolence of shelling, is crushed through pulverizer, is put into steam treatment in high-pressure sterilizing pot；
B, the steam treatment 20min at 100 DEG C；
(2) it extracts
By the moringa seeds benevolence of above-mentioned pretreatment by mass percentage 1：6 add in distilled water, after stirring evenly, are placed in multi-functional broken wall
Broken wall 2min in machine adjusts pH to 7.5-8.0, extracts 60min；
(3) it digests
A, leaching liquor in step (2) is added in 2.6% protease of total leaching liquor quality, start to digest；
B, 18h is digested at 65 DEG C of temperature；
(4) high temperature enzyme deactivation
By the enzymolysis liquid enzyme deactivation 15min in step (3) at 95 DEG C；
(5) it centrifuges
(6) using centrifuging, centrifugal condition is that centrifugation rotating speed is 3000-4000r/min, centrifugation time 10-
15min, it is that free oil ben is spare to take supernatant.
Preferably, the preparation method of step (2) coffee tincture is as follows：
(1) it crushes：Coffee bean after baking be crushed into 80 mesh sieve；
(2) it extracts：By feed liquid mass ratio 1:6 are immersed in broken coffee bean in 20% ethanol solution, extraction temperature
It is 65-70 DEG C, extraction time 2h；
(3) using centrifuging, take supernatant spare, centrifugation rotating speed is 3000-4000r/min, and centrifugation time is
10-15min；
(4) it is concentrated in vacuo：Condition is vacuum degree 0.01MPa, concentration time 35-40min, until total solid content is 25-
30%；
(5) ceramic membrane filter, reverse osmosis concentration：Pressure 0.2Mpa, crossflow velocity 5m/s, 35 DEG C of temperature；Reverse osmosis concentration
The coffee tincture of 60% total solid content is obtained, condition is：Pressure 20-30Mpa, 35-40 DEG C of temperature.
Preferably, step (3) the high speed shear agitation rate is 18000r/min.
Using above technical scheme, compared with prior art, the present invention has the following advantages：
The present invention is to add in the coffee tincture of ethyl alcohol extraction production in enzyme process separation and Extraction seed oil of Moringa oleigera to be deployed into natural coffee
Coffee essence, product fragrance is more complete and lightly floats, and coordinates with tobacco, sets off cigarette perfume by contrast, improves and inhales taste.Product quality is stablized, the shelf-life
Long, easy oxidation discoloration, spoiled, can not be added to as flavouring essence for tobacco in tobacco, raw material and equipment are easy to get, easy to spread.
Specific embodiment
To make the technical means, creative features, achievement of purpose and effectiveness of the invention easy to understand, with reference to specific
Embodiment, the present invention is further explained.
Embodiment 1
A kind of oil ben natural coffee flavouring essence for tobacco, by weight：
95 parts of seed oil of Moringa oleigera
4.5 parts of coffee tincture
0.5 part of soybean lecithin
Embodiment 2
A kind of oil ben natural coffee flavouring essence for tobacco, by weight：
85 parts of seed oil of Moringa oleigera
5 parts of coffee tincture
0.3 part of soybean lecithin
Embodiment 3
A kind of oil ben natural coffee flavouring essence for tobacco, by weight：
88 parts of seed oil of Moringa oleigera
6 parts of coffee tincture
0.4 part of soybean lecithin
Embodiment 4
A kind of oil ben natural coffee flavouring essence for tobacco, by weight：
90 parts of seed oil of Moringa oleigera
7 parts of coffee tincture
0.6 part of soybean lecithin
Embodiment 5
A kind of oil ben natural coffee flavouring essence for tobacco, by weight：
100 parts of seed oil of Moringa oleigera
8 parts of coffee tincture
0.3 part of soybean lecithin
In embodiment 1-5, the method for preparing oil ben natural coffee flavouring essence for tobacco described above, including following step
Suddenly：
(1) preparation of seed oil of Moringa oleigera；
(2) preparation of coffee tincture；
(3) seed oil of Moringa oleigera, coffee tincture and soybean lecithin are weighed by formula and carries out mixing preparation；
(4) it carries out high shear agitation and can be made into natural oil ben coffee flavouring essence for tobacco.
Furthermore it should be noted that the preparation method of seed oil of Moringa oleigera is as follows in the step (1)：
(1) it pre-processes
A, it by the moringa seeds benevolence of shelling, is crushed through pulverizer, is put into steam treatment in high-pressure sterilizing pot；
B, the steam treatment 20min at 100 DEG C；
(2) it extracts
By the moringa seeds benevolence of above-mentioned pretreatment by mass percentage 1：6 add in distilled water, after stirring evenly, are placed in multi-functional broken wall
Broken wall 2min in machine adjusts pH to 7.5-8.0, extracts 60min；
(3) it digests
A, leaching liquor in step (2) is added in 2.6% protease of total leaching liquor quality, start to digest；
B, 18h is digested at 65 DEG C of temperature；
(4) high temperature enzyme deactivation
By the enzymolysis liquid enzyme deactivation 15min in step (3) at 95 DEG C；
(5) it centrifuges
(6) using centrifuging, centrifugal condition is that centrifugation rotating speed is 3000-4000r/min, preferably 4000r/
Min, preferably centrifugation time 10-15min, 13min, it is that free oil ben is spare to take supernatant.
The preparation method of step (2) coffee tincture is as follows：
(1) it crushes：Coffee bean after baking be crushed into 80 mesh sieve；
(2) it extracts：By feed liquid mass ratio 1:6 are immersed in broken coffee bean in 20% ethanol solution, extraction temperature
It is 65-70 DEG C, preferably 65 DEG C, extraction time 2h；
(3) using centrifuging, take supernatant spare, centrifugation rotating speed is 3000-4000r/min, preferably
4000r/min, preferably centrifugation time 10-15min, 12min；
(4) it is concentrated in vacuo：Condition is vacuum degree 0.01MPa, preferably concentration time 35-40min, 35min, until total solid substance
Content is 25-30%, preferably 28%；
(5) ceramic membrane filter, reverse osmosis concentration：Pressure 0.2Mpa, crossflow velocity 5m/s, 35 DEG C of temperature；Reverse osmosis concentration
The coffee tincture of 60% total solid content is obtained, condition is：Pressure 20-30Mpa, 35-40 DEG C of temperature, preferably 25Mpa, 38 DEG C.
Step (3) the high speed shear agitation rate is 18000r/min.
Acute toxicity test in mice：
Using maximum tolerated dose method, the Kunming mouse 20 that weight is 18-22g, half male and half female are selected.Take the present invention
Flavouring essence for tobacco 50g adds 1% sodium carboxymethylcellulose to 100mL.4 hours oral gavages are spaced in one day to mouse 2 times, every time
Gavage volume is 0.2mL/10g.bw, intergal dose 20.00g/kg.bw.Fasting 16 hours before gavage for the first time, it is continuous after gavage
Observation two weeks records poisoning manifestations and death condition.Experimental result is as follows：
| Gender | Number of animals (only) | Approach | Dosage (g/kg.bw) | Death toll (only) | MTD(g/kg.bw) |
| It is female | 10 | Orally | 20 | 0 | >20.00 |
| It is male | 10 | Orally | 20 | 0 | >20.00 |
It is had no after giving the Kunming mouse gavage of two kinds of genders with the essence of the inventive samples of 20.00g/kg.bw dosage
Apparent poisoning symptom observes 14 days without death.Animal subject execution is carried out dissection inspection by the observation end of term, liver,spleen,kidney, stomach,
The main organs such as intestines, the heart, lung show no obvious abnormalities change.Illustrate that essence of the present invention is resistance to Kunming mouse male and female mouse maximum
It is more than 20.00g/kg.bw by amount, belongs to nontoxic grade.
The oil ben natural coffee flavouring essence for tobacco that embodiment 1-5 is allocated is added in the ratio of 0.05wt% in pipe tobacco,
Cigarette product is made using this field routine techniques.And blank control group is set, then according to《YC/T415-2011 tobaccos exist
Product sensory evaluation method》Carry out sensory evaluation.As a result it is as follows.
| Group | Sensory evaluation |
| Embodiment 1 | Aroma quality improves, and perfume quantity is more sufficient, and coffee breath is strong, without miscellaneous gas |
| Embodiment 2 | Aroma quality improves, and perfume quantity is more sufficient, and coffee breath is denseer, micro- to have miscellaneous gas |
| Embodiment 3 | Aroma quality improves, and perfume quantity is more sufficient, and coffee breath is denseer, and irritation mitigates |
| Embodiment 4 | Aroma quality improves, and perfume quantity is more sufficient, and coffee breath is strong, micro- to have miscellaneous gas |
| Embodiment 5 | Aroma quality improves, and perfume quantity is more sufficient, and coffee breath is denseer, micro- to have miscellaneous gas |
| Control group | Aroma quality is medium, and perfume quantity is less, flue gas slightly bitter taste, slightly miscellaneous gas |
In conclusion the present invention is to add in the coffee tincture of ethyl alcohol extraction production in enzyme process separation and Extraction seed oil of Moringa oleigera to allocate
Into natural coffee aroma, product fragrance is more complete and lightly floats, and coordinates with tobacco, sets off cigarette perfume by contrast, improves and inhales taste.Product quality is steady
Fixed, long shelf-life, easy oxidation discoloration, spoiled, can not be added to as flavouring essence for tobacco in tobacco, raw material and equipment are easy to get, and are easy to
It promotes.
As known by the technical knowledge, the present invention can pass through the embodiment party of other essence without departing from its spirit or essential feature
Case is realized.Therefore, embodiment disclosed above, all things considered are all merely illustrative, not the only.Institute
Have within the scope of the present invention or be included in the invention in the change being equal in the scope of the present invention.
Claims (6)
1. a kind of oil ben natural coffee flavouring essence for tobacco, which is characterized in that by weight, including：
80-100 parts of seed oil of Moringa oleigera
4-10 parts of coffee tincture
0.3-0.8 parts of soybean lecithin.
2. a kind of oil ben natural coffee flavouring essence for tobacco according to claim 1, which is characterized in that by weight, packet
It includes：
95 parts of seed oil of Moringa oleigera
4.5 parts of coffee tincture
0.5 part of soybean lecithin.
3. according to the preparation method of claim 1-2 any one of them oil ben natural coffee flavouring essence for tobaccos, which is characterized in that
Include the following steps：
(1) preparation of seed oil of Moringa oleigera；
(2) preparation of coffee tincture；
(3) seed oil of Moringa oleigera, coffee tincture and soybean lecithin are weighed by formula and carries out mixing preparation；
(4) it carries out high shear agitation and can be made into natural oil ben coffee flavouring essence for tobacco.
4. the preparation method of a kind of oil ben natural coffee flavouring essence for tobacco according to claim 3, which is characterized in that described
The preparation method of seed oil of Moringa oleigera is as follows in step (1)：
(1) it pre-processes
A, it by the moringa seeds benevolence of shelling, is crushed through pulverizer, is put into steam treatment in high-pressure sterilizing pot；
B, the steam treatment 20min at 100 DEG C；
(2) it extracts
By the moringa seeds benevolence of above-mentioned pretreatment by mass percentage 1：6 add in distilled water, after stirring evenly, are placed in multi-functional wall-breaking machine
Broken wall 2min adjusts pH to 7.5-8.0, extracts 60min；
(3) it digests
A, leaching liquor in step (2) is added in 2.6% protease of total leaching liquor quality, start to digest；
B, 18h is digested at 65 DEG C of temperature；
(4) high temperature enzyme deactivation
By the enzymolysis liquid enzyme deactivation 15min in step (3) at 95 DEG C；
(5) it centrifuges
(6) using centrifuging, centrifugal condition is that centrifuge rotating speed be 3000-4000r/min, centrifugation time 10-15min,
It is that free oil ben is spare to take supernatant.
5. the preparation method of a kind of oil ben natural coffee flavouring essence for tobacco according to claim 3, which is characterized in that described
The preparation method of step (2) coffee tincture is as follows：
(1) it crushes：Coffee bean after baking be crushed into 80 mesh sieve；
(2) it extracts：By feed liquid mass ratio 1:6 are immersed in broken coffee bean in 20% ethanol solution, extraction temperature 65-
70 DEG C, extraction time 2h；
(3) using centrifuging, take supernatant spare, centrifugation rotating speed is 3000-4000r/min, centrifugation time 10-
15min；
(4) it is concentrated in vacuo：Condition is vacuum degree 0.01MPa, concentration time 35-40min, until total solid content is 25-30%；
(5) ceramic membrane filter, reverse osmosis concentration：Pressure 0.2Mpa, crossflow velocity 5m/s, 35 DEG C of temperature；Reverse osmosis concentration obtains
The coffee tincture of 60% total solid content, condition are：Pressure 20-30Mpa, 35-40 DEG C of temperature.
6. a kind of preparation method of oil ben natural coffee flavouring essence for tobacco according to claim 3, it is characterised in that：It is described
Step (3) high speed shear agitation rate is 18000r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810012252.4A CN108219941A (en) | 2018-01-05 | 2018-01-05 | A kind of oil ben natural coffee flavouring essence for tobacco and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810012252.4A CN108219941A (en) | 2018-01-05 | 2018-01-05 | A kind of oil ben natural coffee flavouring essence for tobacco and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN108219941A true CN108219941A (en) | 2018-06-29 |
Family
ID=62643205
Family Applications (1)
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| CN201810012252.4A Pending CN108219941A (en) | 2018-01-05 | 2018-01-05 | A kind of oil ben natural coffee flavouring essence for tobacco and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114085710A (en) * | 2020-12-07 | 2022-02-25 | 广州健顺生物医药研究院有限公司 | Preparation method of coffee maple flavored extract |
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Application publication date: 20180629 |