CN108504454A - A kind of modified form cigarette preparation method of liquor tailing fragrance and its application in cigarette - Google Patents
A kind of modified form cigarette preparation method of liquor tailing fragrance and its application in cigarette Download PDFInfo
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- CN108504454A CN108504454A CN201810205020.0A CN201810205020A CN108504454A CN 108504454 A CN108504454 A CN 108504454A CN 201810205020 A CN201810205020 A CN 201810205020A CN 108504454 A CN108504454 A CN 108504454A
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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
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/027—Recovery of volatiles by distillation or stripping
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- 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
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
- A24B15/241—Extraction of specific substances
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- 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
- A24B15/307—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation using microorganisms or enzymes as catalysts
-
- 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
- C11B9/02—Recovery or refining of essential oils from raw materials
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Abstract
The invention discloses a kind of modified form cigarette preparation methods of liquor tailing fragrance, include the following steps：It takes natural herb raw material Radix Glycyrrhizae, fig and cumquat dry, cleans slice, after the liquor tailing immersion of 5 ~ 10 times of natural herb material qualities is added, adds the mixed enzyme solution of 0.1 ~ 0.5% natural herb material quality, obtain liquor tailing extract；Liquor tailing extract, reduced sugar, amino acid in mass ratio 10 ~ 15: 2 ~ 4: 1 ~ 2 is mixed and is placed in reaction kettle, a small amount of ammonium hydroxide is added and adjusts pH to 7 ~ 9,95 DEG C are heated to reflux 2 ~ 6h, obtain liquor tailing reactant；Liquor tailing reactant is subjected to three-level molecular distillation, obtains four molecular distillation components, two level light component, three-level light component are mixed with 1: 1 ~ 5 ratio, obtain liquor tailing fragrance.The invention also discloses application of the above-mentioned fragrance in cigarette；The present invention has filled up the preparation defect of traditional Maillard reaction fragrance " treating different things alike ", and cigarette " sweet tea " " profit " style is made to become apparent from.
Description
Technical field
The present invention relates to tobacco aromaticss technical field, the preparation method of specifically a kind of modified form cigarette liquor tailing fragrance and its
Application in cigarette.
Background technology
Molecular distillation is a kind of special liquid-liquid separation technology, it is different from Conventional espresso and relies on boiling-point difference separation principle,
But realize separation by the difference of different material molecular tools.The technology is for higher boiling, temperature-sensitive and oxidizable
The separation of material provides optimal separation method, can extremely effective remove the substance such as organic solvent, stink etc. in liquid, this is right
It is very effective method in the precipitation using liquid after solvent extraction.
In liquor industry, liquor tailing is the by-product during liquor production.White wine is in distillation process, the alcoholic strength of fraction
It is gradually reduced, alcoholic strength is known as liquor tailing in 20%vol fractions below, accounts for about 1/4 to the 1/3 of whole fractions.In liquor tailing containing compared with
More high boiling flavor substances, including higher alcohol, organic acid are more, also some lactic acid and its esters, uncoordinated due to matching, because
This taste heteroacid is puckery.But before these amino acids, esters, organic acid substance are excellent Maillard reaction precursor or fragrance
Body, the patent of cigarette in Jiangxi《A method of preparing cigarette maillard flavour using liquor tailing》（Application number：
201510785761.7）Maillard reaction flavouring is carried out by using liquor tailing, Tianjin bar tobacco extract is then compounded and is prepared
Liquor tailing maillard flavour, the fragrance are added to aroma quality, flue gas concentration that cigarette can be improved in cigarette leaf group, reduce miscellaneous
Gas.But for the means by the way of " treating different things alike ", technique is rougher, and the perfume (or spice) obtained by directly compounding Tianjin bar tobacco extract
Material harmony needs to be further strengthened.The liquor tailing fragrance of different-style in order to obtain promotes sweet sense, the harmony of fragrance, therefore
It is necessary to carry out technologic improvement to it.
Invention content
The purpose of the invention is to adapt to company to develop demand to different-style cigarette, the cigarette for developing a modified form is used
Liquor tailing fragrance, the fragrance leading " sweet tea ", " profit " style, odor characteristic protrude, and flavouring is with obvious effects.Therefore the present invention uses first
Flavor matter in the natural herbals raw material such as Radix Glycyrrhizae, fig, cumquat be dry is introduced, is then passed through as Extraction solvent by liquor tailing
Composite plant hydrolase, amylase, red koji esterified enzyme have the function that clean flavouring, coordination mouthfeel, then with tail wine extracting solution
Mei Lade flavourings are carried out as Maillard reaction precursor, finally aroma substances at different levels are divided using three-level molecular distillation means
It is compounded from recombination.
A kind of modified form cigarette preparation method of liquor tailing fragrance of the present invention, includes the following steps：
Step 1: taking natural herb raw material Radix Glycyrrhizae, fig and cumquat dry, slice is cleaned, 5 ~ 10 times of natural herb raw materials are added
After the liquor tailing of quality is impregnated, the mixed enzyme solution of 0.1 ~ 0.5% natural herb material quality is added, is stirred evenly, in 45 ~ 50 DEG C, pH
It is digested 6 ~ 12 hours under natural conditions, obtains liquor tailing extract；
The mixed enzyme solution by red koji esterified enzyme, composite plant hydrolase, amylase in mass ratio 1 ~ 2: 5 ~ 10: 5 ~ 10 mixing and
At, wherein red koji esterified enzyme be food-grade, 150 ~ 200u/g of enzyme activity, composite plant hydrolase be food-grade, enzyme activity 10000u/g,
Amylase is food-grade, 10000 ~ 20000u/g of enzyme activity；Step 2: by liquor tailing extract, reduced sugar, amino acid in mass ratio 10
~ 15: 2 ~ 4: 1 ~ 2 mixing are placed in reaction kettle, and a small amount of ammonium hydroxide is added and adjusts pH to 7 ~ 9,95 DEG C are heated to reflux 2 ~ 6h, obtain liquor tailing
Reactant；
Step 3: liquor tailing reactant is carried out three-level molecular distillation, obtain four molecular distillation components, respectively level-one, two level,
Two level light component, three-level light component are mixed with 1: 1 ~ 5 ratio, obtain liquor tailing fragrance by three-level light component and three-level heavy constituent.
Further, the liquor tailing is that the by-product obtained after drinking has been distilled in liquor made from sorghum production process, alcoholic strength be 1 ~
10%vol。
Further, the dry mass ratio of the natural herb raw material Radix Glycyrrhizae, fig and cumquat is 1 ~ 5: 1 ~ 2: 1 ~ 2.
Further, the reduced sugar is one kind in fructose, glucose, arabinose.
Further, the amino acid is one or both of proline, aspartic acid, alanine, lysine.
Further, the condition of the molecular distillation is：Level-one to three-level molecular distillation temperature be respectively 55 DEG C, 90 DEG C, 110
DEG C, vacuum degree 0.1Pa, 450 ~ 650ml/h of charging rate, 300 ~ 400r/min of knifing speed.
It is described the invention also discloses application of the modified form cigarette liquor tailing fragrance prepared via the above method in cigarette
Modified form cigarette is added in a manner of perfuming cigarette in the pipe tobacco of cigarette with liquor tailing fragrance.
Further, the modified form cigarette 0.005 ~ 0.02% that the additive amount of liquor tailing fragrance is tobacco quality.
Compared with prior art, advantages of the present invention and generation good effect are：
Cigarette in the present invention is conceived to perfuming cigarette with liquor tailing fragrance, use extraction means by Radix Glycyrrhizae, fig, cumquat it is dry in
Aroma substance be introduced into liquor tailing, participate in subsequent Maillard reaction and molecular distillation, be conducive to a variety of fragrance fusion, association
It adjusts；The ingredient for being unfavorable for cigarette smoking in natural herbal raw material is removed by composite plant hydrolase, amylase, using red yeast rice ester
Change Enzyme catalyzed synthesis fatty-acid ethyl ester, eliminates excessive short chain, medium chain fatty acid in liquor tailing, the work for reaching flavouring, improving mouthfeel
With；Using molecular distillation means, liquor tailing reactant aroma components at different levels are screened again, are compounded, to eliminate Maillard reaction
Specific aim caused by " treating different things alike " is strong, feature defect not outstanding.
Reaction raw materials of the present invention are cheap, turn waste into wealth, and the U.S. drawing such as amino acid, organic acid, aldoketones in liquor tailing is utilized
Moral reacting precursor；Radix Glycyrrhizae, fig, the dry characteristic perfume of cumquat are introduced in such a way that tail steeping in wine carries, and participate in follow-up U.S. drawing
Moral is reacted, and increases " sweet tea " increasing " profit ", fragrance harmony is more preferable；Dark sun-cured fragrance is modified with biological enzyme technology, is improved
Mouthfeel；The preparation defect for having filled up traditional Maillard reaction fragrance, is detached using molecular distillation, is compounded so that product
Feature protrudes, and discarding dross is selected the essence；It is added in a manner of perfuming cigarette, avoids burning, " sweet tea " " profit " style becomes apparent from.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
A kind of modified form cigarette preparation method of liquor tailing fragrance, includes the following steps：
Step 1: natural herb raw material Radix Glycyrrhizae 6g, fig 3g and cumquat is taken to do 3g, slice is cleaned, 120g liquor tailings are added and impregnate
Afterwards, 0.06g mixed enzyme solutions are added, is stirred evenly, is digested 6 hours under 45 ~ 50 DEG C, pH natural conditions, obtain liquor tailing extract；
The liquor tailing is that the by-product obtained after drinking has been distilled in liquor made from sorghum production process, alcoholic strength 1%vol, the mixing
Enzyme solution is mixed by red koji esterified enzyme, composite plant hydrolase, amylase in mass ratio 2: 5: 5, and wherein red koji esterified enzyme is
Food-grade, enzyme activity 150u/g, composite plant hydrolase are food-grade, and enzyme activity 10000u/g, amylase is food-grade, enzyme activity
10000u/g；
Step 2: mixing and being placed in reaction kettle liquor tailing extract 100g, glucose 20g, proline 8g, aspartic acid 2g, add
Enter a small amount of ammonium hydroxide and adjust pH to 7,95 DEG C are heated to reflux 2h, obtain liquor tailing reactant；
Step 3: liquor tailing reactant is carried out three-level molecular distillation, the condition of the molecular distillation is：Level-one is steamed to three-level molecule
It is respectively 55 DEG C, 90 DEG C, 110 DEG C, vacuum degree 0.1Pa, charging rate 450ml/h to evaporate temperature, and knifing speed 300r/min is obtained
Four molecular distillation components, respectively level-one, two level, three-level light component and three-level heavy constituent, by light group of two level light component, three-level
Divide and mixed with 1: 2 ratio, obtains liquor tailing fragrance.
Embodiment 2
A kind of modified form cigarette preparation method of liquor tailing fragrance, includes the following steps：
Step 1: natural herb raw material Radix Glycyrrhizae 9g, fig 3g and cumquat is taken to do 3g, slice is cleaned, 150g liquor tailings are added and impregnate
Afterwards, 0.03g mixed enzyme solutions are added, is stirred evenly, is digested 7 hours under 45-50 DEG C, pH natural conditions, obtain liquor tailing extract；
The liquor tailing is that the by-product obtained after drinking has been distilled in liquor made from sorghum production process, alcoholic strength 10%vol, described mixed
Synthase liquid is mixed by red koji esterified enzyme, composite plant hydrolase, amylase in mass ratio 2: 5: 5, wherein red koji esterified enzyme
For food-grade, enzyme activity 200u/g, composite plant hydrolase is food-grade, and enzyme activity 10000u/g, amylase is food-grade, enzyme activity
20000u/g；
Step 2: mixing and being placed in reaction kettle liquor tailing extract 100g, fructose 20g, proline 8g, lysine 2g, it is added few
It measures ammonium hydroxide and adjusts pH to 7.5,95 DEG C are heated to reflux 3h, obtain liquor tailing reactant；
Step 3: liquor tailing reactant is carried out three-level molecular distillation, the condition of the molecular distillation is：Level-one is steamed to three-level molecule
It is respectively 55 DEG C, 90 DEG C, 110 DEG C, vacuum degree 0.1Pa, charging rate 500ml/h to evaporate temperature, and knifing speed 350r/min is obtained
Four molecular distillation components, respectively level-one, two level, three-level light component and three-level heavy constituent, by light group of two level light component, three-level
Divide and mixed with 1: 2 ratio, obtains liquor tailing fragrance.
Embodiment 3
A kind of modified form cigarette preparation method of liquor tailing fragrance, includes the following steps：
Step 1: natural herb raw material Radix Glycyrrhizae 9g, fig 3g and cumquat is taken to do 3g, slice is cleaned, 150g liquor tailings are added and impregnate
Afterwards, 0.03g mixed enzyme solutions are added, is stirred evenly, is digested 8 hours under 45-50 DEG C, pH natural conditions, obtain liquor tailing extract；
The liquor tailing is that the by-product obtained after drinking has been distilled in liquor made from sorghum production process, alcoholic strength 10%vol, described mixed
Synthase liquid is mixed by red koji esterified enzyme, composite plant hydrolase, amylase in mass ratio 2: 5: 5, wherein red koji esterified enzyme
For food-grade, enzyme activity 150u/g, composite plant hydrolase is food-grade, and enzyme activity 10000u/g, amylase is food-grade, enzyme activity
20000u/g；
Step 2: mixing and being placed in reaction kettle liquor tailing extract 100g, glucose 20g, proline 8g, lysine 2g, it is added
A small amount of ammonium hydroxide adjusts pH to 7.5, and 95 DEG C are heated to reflux 4h, obtain liquor tailing reactant；
Step 3: liquor tailing reactant is carried out three-level molecular distillation, the condition of the molecular distillation is：Level-one is steamed to three-level molecule
It is respectively 55 DEG C, 90 DEG C, 110 DEG C, vacuum degree 0.1Pa, charging rate 550ml/h to evaporate temperature, and knifing speed 350r/min is obtained
Four molecular distillation components, respectively level-one, two level, three-level light component and three-level heavy constituent, by light group of two level light component, three-level
Divide and mixed with 1: 2 ratio, obtains liquor tailing fragrance.
Embodiment 4
A kind of modified form cigarette preparation method of liquor tailing fragrance, includes the following steps：
Step 1: natural herb raw material Radix Glycyrrhizae 6g, fig 3g and cumquat is taken to do 3g, slice is cleaned, 120g liquor tailings are added and impregnate
Afterwards, 0.1g mixed enzyme solutions are added, is stirred evenly, is digested 9 hours under 45-50 DEG C, pH natural conditions, obtain liquor tailing extract；
The liquor tailing is that the by-product obtained after drinking has been distilled in liquor made from sorghum production process, alcoholic strength 5%vol, the mixing
Enzyme solution is mixed by red koji esterified enzyme, composite plant hydrolase, amylase in mass ratio 2: 5: 10, and wherein red koji esterified enzyme is
Food-grade, enzyme activity 200u/g, composite plant hydrolase are food-grade, and enzyme activity 10000u/g, amylase is food-grade, enzyme activity
10000u/g；
Step 2: mixing and being placed in reaction kettle liquor tailing extract 100g, glucose 20g, proline 8g, alanine 4g, it is added
A small amount of ammonium hydroxide adjusts pH to 8, and 95 DEG C are heated to reflux 5h, obtain liquor tailing reactant；
Step 3: liquor tailing reactant is carried out three-level molecular distillation, the condition of the molecular distillation is：Level-one is steamed to three-level molecule
It is respectively 55 DEG C, 90 DEG C, 110 DEG C, vacuum degree 0.1Pa, charging rate 600ml/h to evaporate temperature, and knifing speed 300r/min is obtained
Four molecular distillation components, respectively level-one, two level, three-level light component and three-level heavy constituent, by light group of two level light component, three-level
Divide and mixed with 1: 2 ratio, obtains liquor tailing fragrance.
Embodiment 5
A kind of modified form cigarette preparation method of liquor tailing fragrance, includes the following steps：
Step 1: natural herb raw material Radix Glycyrrhizae 15g, fig 3g and cumquat is taken to do 3g, slice is cleaned, 210g liquor tailings are added and impregnate
Afterwards, 0.06g mixed enzyme solutions are added, stirs evenly, is digested 10 hours under 45-50 DEG C, pH natural conditions, obtain liquor tailing extraction
Object；
The liquor tailing is that the by-product obtained after drinking has been distilled in liquor made from sorghum production process, alcoholic strength 3%vol, the mixing
Enzyme solution is mixed by red koji esterified enzyme, composite plant hydrolase, amylase in mass ratio 2: 5: 8, and wherein red koji esterified enzyme is
Food-grade, enzyme activity 150u/g, composite plant hydrolase are food-grade, and enzyme activity 10000u/g, amylase is food-grade, enzyme activity
10000u/g；
Step 2: mixing and being placed in reaction kettle liquor tailing extract 100g, glucose 25g, proline 8g, lysine 2g, it is added
A small amount of ammonium hydroxide adjusts pH to 8.5, and 95 DEG C are heated to reflux 6h, obtain liquor tailing reactant；
Step 3: liquor tailing reactant is carried out three-level molecular distillation, the condition of the molecular distillation is：Level-one is steamed to three-level molecule
It is respectively 55 DEG C, 90 DEG C, 110 DEG C, vacuum degree 0.1Pa, charging rate 650ml/h to evaporate temperature, and knifing speed 300r/min is obtained
Four molecular distillation components, respectively level-one, two level, three-level light component and three-level heavy constituent, by light group of two level light component, three-level
Divide and mixed with 1: 3 ratio, obtains liquor tailing fragrance.
Embodiment 6
A kind of modified form cigarette preparation method of liquor tailing fragrance, includes the following steps：
Step 1: natural herb raw material Radix Glycyrrhizae 6g, fig 3g and cumquat is taken to do 3g, slice is cleaned, 102g liquor tailings are added and impregnate
Afterwards, 0.06g mixed enzyme solutions are added, stirs evenly, is digested 11 hours under 45-50 DEG C, pH natural conditions, obtain liquor tailing extraction
Object；
The liquor tailing is that the by-product obtained after drinking has been distilled in liquor made from sorghum production process, alcoholic strength 7%vol, the mixing
Enzyme solution is mixed by red koji esterified enzyme, composite plant hydrolase, amylase in mass ratio 2: 5: 5, and wherein red koji esterified enzyme is
Food-grade, enzyme activity 150u/g, composite plant hydrolase are food-grade, and enzyme activity 10000u/g, amylase is food-grade, enzyme activity
20000u/g；
Step 2: liquor tailing extract 100g, arabinose 25g, proline 7g, aspartic acid 3g are mixed and be placed in reaction kettle,
A small amount of ammonium hydroxide is added and adjusts pH to 9,95 DEG C are heated to reflux 4h, obtain liquor tailing reactant；
Step 3: liquor tailing reactant is carried out three-level molecular distillation, the condition of the molecular distillation is：Level-one is steamed to three-level molecule
It is respectively 55 DEG C, 90 DEG C, 110 DEG C, vacuum degree 0.1Pa, charging rate 500ml/h to evaporate temperature, and knifing speed 400r/min is obtained
Four molecular distillation components, respectively level-one, two level, three-level light component and three-level heavy constituent, by light group of two level light component, three-level
Divide and mixed with 1: 4 ratio, obtains liquor tailing fragrance.
Embodiment 7
A kind of modified form cigarette preparation method of liquor tailing fragrance, includes the following steps：
Step 1: natural herb raw material Radix Glycyrrhizae 6g, fig 3g and cumquat is taken to do 3g, slice is cleaned, 120g liquor tailings are added and impregnate
Afterwards, 0.06g mixed enzyme solutions are added, stirs evenly, is digested 12 hours under 45-50 DEG C, pH natural conditions, obtain liquor tailing extraction
Object；
The liquor tailing is that the by-product obtained after drinking has been distilled in liquor made from sorghum production process, alcoholic strength 1%vol, the mixing
Enzyme solution is mixed by red koji esterified enzyme, composite plant hydrolase, amylase in mass ratio 2: 5: 5, and wherein red koji esterified enzyme is
Food-grade, enzyme activity 200u/g, composite plant hydrolase are food-grade, and enzyme activity 10000u/g, amylase is food-grade, enzyme activity
20000u/g；
Step 2: mixing and being placed in reaction kettle liquor tailing extract 100g, glucose 20g, proline 8g, aspartic acid 2g, add
Enter a small amount of ammonium hydroxide and adjust pH to 8,95 DEG C are heated to reflux 3.5h, obtain liquor tailing reactant；
Step 3: liquor tailing reactant is carried out three-level molecular distillation, the condition of the molecular distillation is：Level-one is steamed to three-level molecule
It is respectively 55 DEG C, 90 DEG C, 110 DEG C, vacuum degree 0.1Pa, charging rate 500ml/h to evaporate temperature, and knifing speed 400r/min is obtained
Four molecular distillation components, respectively level-one, two level, three-level light component and three-level heavy constituent, by light group of two level light component, three-level
Divide and mixed with 1: 3 ratio, obtains liquor tailing fragrance.
Embodiment 8
A kind of modified form cigarette preparation method of liquor tailing fragrance, includes the following steps：
Step 1: natural herb raw material Radix Glycyrrhizae 6g, fig 3g and cumquat is taken to do 3g, slice is cleaned, 120g liquor tailings are added and impregnate
Afterwards, 0.06g mixed enzyme solutions are added, is stirred evenly, is digested 8 hours under 45-50 DEG C, pH natural conditions, obtain liquor tailing extract；
The liquor tailing is that the by-product obtained after drinking has been distilled in liquor made from sorghum production process, alcoholic strength 1%vol, the mixing
Enzyme solution is mixed by red koji esterified enzyme, composite plant hydrolase, amylase in mass ratio 2: 5: 5, and wherein red koji esterified enzyme is
Food-grade, enzyme activity 150u/g, composite plant hydrolase are food-grade, and enzyme activity 10000u/g, amylase is food-grade, enzyme activity
20000u/g；
Step 2: mixing and being placed in reaction kettle liquor tailing extract 100g, glucose 20g, proline 8g, aspartic acid 2g, add
Enter a small amount of ammonium hydroxide and adjust pH to 8,95 DEG C are heated to reflux 4.5h, obtain liquor tailing reactant；
Step 3: liquor tailing reactant is carried out three-level molecular distillation, the condition of the molecular distillation is：Level-one is steamed to three-level molecule
It is respectively 55 DEG C, 90 DEG C, 110 DEG C, vacuum degree 0.1Pa, charging rate 500ml/h to evaporate temperature, and knifing speed 300r/min is obtained
Four molecular distillation components, respectively level-one, two level, three-level light component and three-level heavy constituent, by light group of two level light component, three-level
Divide and mixed with 1: 5 ratio, obtains liquor tailing fragrance.
Test example
It is added to golden sage in a manner of perfuming cigarette with liquor tailing fragrance via modified form cigarette made from embodiment 1 ~ 8（Ji Pin）Cigarette
Tobacco leaf formulation in, additive amount be tobacco quality 0.005%, cigarette is made.
The smoke panel test expert of qualification of the national cigarette of tissue tool inhales five ginsengs of group is commented to shine GB5606.4-2005《The 4th part of cigarette：
The requirement of sense organ technology》With YC/T 497-2014《Cigarette Chinese-style cigarette style sensory evaluation method》To golden holy（Ji Pin）Cigarette and
Modified form cigarette added with the embodiment of the present invention 1 ~ 8 carries out sensory evaluating smoking with the cigarette of liquor tailing fragrance, as a result as shown in table 1 below：
1 cigarette sensory evaluation result of table
The more former gold of modified form cigarette added with the embodiment of the present invention 1 ~ 8 cigarette product made from liquor tailing fragrance is holy（Ji Pin）Cigarette
Product " sweet tea " " profit " style becomes apparent from, and the abundant degree and flue gas concentration of fragrance obviously increase, prepared by embodiment 3, embodiment 7
Obtained liquor tailing fragrance-quality highest, most coordinates with cigarette odor-absorbing；Be heated to reflux the time be 3.5 ~ 4h when, liquor tailing fragrance-quality compared with
It is excellent；Fructose sample aroma quality obtained by the reaction is better than arabinose；After molecular distillation, two level light component, three-level light component are with 1
: 2 ~ 3 quality is more optimal than compounding effect.
Above-described embodiment is only the more excellent embodiment of the present invention, every according to the technical essence of the invention to implementing above
Any simple modification, modification and the alternate variation that example is made, belong in the range of technical solution of the present invention.
Claims (8)
1. a kind of preparation method of modified form cigarette liquor tailing fragrance, which is characterized in that include the following steps：
Step 1: taking natural herb raw material Radix Glycyrrhizae, fig and cumquat dry, slice is cleaned, 5 ~ 10 times of natural herb raw materials are added
After the liquor tailing of quality is impregnated, the mixed enzyme solution of 0.1 ~ 0.5% natural herb material quality is added, is stirred evenly, in 45 ~ 50 DEG C, pH
It is digested 6 ~ 12 hours under natural conditions, obtains liquor tailing extract；
The mixed enzyme solution by red koji esterified enzyme, composite plant hydrolase, amylase in mass ratio 1 ~ 2: 5 ~ 10: 5 ~ 10 mixing and
At, wherein red koji esterified enzyme be food-grade, 150 ~ 200u/g of enzyme activity, composite plant hydrolase be food-grade, enzyme activity 10000u/g,
Amylase is food-grade, 10000 ~ 20000u/g of enzyme activity；
It is placed in reaction kettle, adds Step 2: liquor tailing extract, reduced sugar, amino acid in mass ratio 10 ~ 15: 2 ~ 4: 1 ~ 2 is mixed
Enter a small amount of ammonium hydroxide and adjust pH to 7 ~ 9,95 DEG C are heated to reflux 2 ~ 6h, obtain liquor tailing reactant；
Step 3: liquor tailing reactant is carried out three-level molecular distillation, obtain four molecular distillation components, respectively level-one, two level,
Two level light component, three-level light component are mixed with 1: 1 ~ 5 ratio, obtain liquor tailing fragrance by three-level light component and three-level heavy constituent.
2. a kind of preparation method of modified form cigarette liquor tailing fragrance according to claim 1, which is characterized in that the liquor tailing
It is that the by-product obtained after drinking has been distilled in liquor made from sorghum production process, alcoholic strength is 1 ~ 10%vol.
3. a kind of preparation method of modified form cigarette liquor tailing fragrance according to claim 1, which is characterized in that described natural
The dry mass ratio of herbaceous material Radix Glycyrrhizae, fig and cumquat is 1 ~ 5: 1 ~ 2: 1 ~ 2.
4. a kind of preparation method of modified form cigarette liquor tailing fragrance according to claim 1, which is characterized in that the reduction
Sugar is one kind in fructose, glucose, arabinose.
5. a kind of preparation method of modified form cigarette liquor tailing fragrance according to claim 1, which is characterized in that the amino
Acid is one or both of proline, aspartic acid, alanine, lysine.
6. a kind of preparation method of modified form cigarette liquor tailing fragrance according to claim 1, which is characterized in that the molecule
The condition of distillation is：Level-one to three-level molecular distillation temperature be respectively 55 DEG C, 90 DEG C, 110 DEG C, vacuum degree 0.1Pa, charging rate
450 ~ 650ml/h, 300 ~ 400r/min of knifing speed.
7. a kind of application of modified form cigarette prepared by any one of such as claim 1 ~ 6 the method with liquor tailing fragrance in cigarette,
It is characterized in that, the modified form cigarette is added in a manner of perfuming cigarette in the pipe tobacco of cigarette with liquor tailing fragrance.
8. a kind of application of modified form cigarette prepared by method as claimed in claim 7 with liquor tailing fragrance in cigarette, feature exist
In the modified form cigarette 0.005 ~ 0.02% that the additive amount of liquor tailing fragrance is tobacco quality.
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