CN108813742B - Electronic cigarette oil with cocoa baking fragrance and preparation method thereof - Google Patents
Electronic cigarette oil with cocoa baking fragrance and preparation method thereof Download PDFInfo
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Abstract
The invention relates to electronic cigarette oil with cocoa baking fragrance and a preparation method thereof, belonging to the technical field of novel tobacco products. Adding a polyol and a calcium salt complex into powder samples of Floristic cocoa and Trinidad cocoa, stirring until the mixture is uniformly mixed, reacting at 150-250 ℃ for 0.5-3 h, adding the product into an organic solvent, performing ultrasonic extraction for 10-60 min, performing shake extraction for 10-60 min, performing centrifugal separation, filtering the upper layer liquid with an organic filter membrane, and performing reduced pressure distillation on the filtrate to obtain the cocoa baking aroma; and stirring the cocoa baking aroma spice, the polydextrose and the atomized liquid at room temperature until the materials are uniformly mixed, and alcoholizing the mixture for 24-48 hours in a dark and cool place to obtain the electronic cigarette oil with the cocoa baking aroma. The electronic cigarette oil disclosed by the invention is simple in preparation method, low in cost and prominent in baking aroma, and when the electronic cigarette oil is used, the comfort is improved, and the irritation of a respiratory tract is obviously reduced.
Description
Technical Field
The invention belongs to the technical field of novel tobacco products, and particularly relates to electronic tobacco tar with cocoa baking fragrance and a preparation method thereof.
Background
With the increasing concern of cigarette consumers on their health and the increasing requirements on the internal quality of cigarettes, low-tar and high-quality cigarettes have become the focus of current research. However, low tar is accompanied by a loss of cigarette aroma and poor comfort. In terms of quality, the current domestic cigarette products have certain defects in the aspects of smoking quality, sensory comfort and the like, such as weak aroma, strong dry feeling, insufficient sweetness, poorer comfort and the like.
In order to improve the quality of cigarettes, the cigarette flavoring and feeding technology can be used for setoff and supplementing the fragrance of the cigarettes, increasing the smoke concentration, improving the taste, removing and covering miscellaneous gases, reducing the irritation, endowing the products with good characteristic fragrance, highlighting the personalized style of the cigarette products, and improving the smoking satisfaction and pleasure of the cigarettes.
The baking aroma note is one of baking aroma and is an important component of cigarette aroma. In recent years, the traditional red date extract is researched to be subjected to aroma enhancement and aroma production treatment by utilizing an enzyme technology, a microbial fermentation technology, a Maillard reaction and the like, so that the aroma of the red date extract is enriched to a certain extent, and the content of aroma components is increased. And common cigarette additives such as malt extract and the like are utilized to increase the baking aroma of smoke. However, the baking aroma of the obtained product is not outstanding, and a certain amount of macromolecular substances such as protein, pectin and polysaccharide are still contained in the product, and the substances can be cracked to generate harmful ingredients in the burning process of cigarettes, so that the irritation and the offensive odor of cigarette smoking are increased.
Cocoa is one of three soft drinks in the world, has commercial nutritional value and is widely used in the industries of chocolate, beverage, pastry, ice cream and the like. Cocoa beans, which have unique flavor and abundant nutrients due to their processing, are also widely used in tobacco, cosmetics and pharmaceuticals. How to adopt cocoa to overcome the defects of the prior art is a problem which needs to be solved in the technical field of novel tobacco products at present.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provides the electronic cigarette oil with the cocoa baking fragrance and the preparation method thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of electronic cigarette oil with cocoa baking fragrance comprises the following steps:
weighing 10-60 parts by weight of powder samples of Florista indica, 1-5 parts by weight of criollo cocoa and 5-50 parts by weight of terinida cocoa, adding 100-500 parts by weight of polyhydric alcohol and 0.01-1 part by weight of calcium salt complex into the powder samples, stirring the mixture until the mixture is uniformly mixed, and reacting the mixture for 0.5-3 hours at the temperature of 150-250 ℃;
the polyalcohol is one or a combination of more of ethylene glycol, propylene glycol and glycerol;
the calcium salt complex is a calcium glycinate complex or an ethylene diamine tetraacetic acid calcium complex;
adding the product obtained in the step (1) into an organic solvent, performing ultrasonic extraction for 10-60 min, performing shaking extraction for 10-60 min, performing centrifugal separation, filtering the upper layer liquid by using an organic filter membrane, and performing reduced pressure distillation on the filtrate to remove the organic solvent to obtain the cocoa baking aroma;
and (3) weighing 1-5 parts by weight of cocoa baking aroma spice, 5-20 parts by weight of polydextrose and 75-94 parts by weight of atomized liquid, stirring at room temperature until the materials are uniformly mixed, and alcoholizing the mixture in a dark and cool place for 24-48 hours to obtain the electronic cigarette oil with cocoa baking aroma. Further, in step (1), it is preferable that the Flastocoma longirostratum is one or a combination of Brazilian cocoa, Cannabis cocoa and Hainan cocoa.
Further, in step (1), the criollo cacao may be one or a combination of more of mexican cacao, ecuador cacao and taiwan cacao.
Further, in step (1), the terindamide cocoa is preferably venezuela cocoa and/or indonesian cocoa.
Further, preferably, in the step (2), the organic solvent is one or a combination of more of petroleum ether, n-hexane, ethanol, chloroform, dichloromethane, ethyl acetate and methyl acetate; the amount of the organic solvent is 200 to 2000 parts by weight.
Further, in the step (2), the centrifugal separation time is preferably 4-15 min. Further, in the step (3), the stirring time is preferably 20 to 30 min.
Further, in the step (3), it is preferable that the atomized liquid is propylene glycol or glycerin.
The invention also provides the electronic cigarette oil with the cocoa baking fragrance prepared by the preparation method.
The invention uses calcium salt complex as catalyst to carry out Maillard reaction, and then extracts and separates the product in specific organic solvent to obtain the cocoa baking aroma with strong cocoa baking aroma, and the substance hardly contains protein, pectin and polysaccharide, and the electronic cigarette oil prepared by compounding with polydextrose and atomized liquid can reduce irritation and miscellaneous gas when in use.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the selected cocoa is subjected to a specific modulation process to generate the spice with the characteristic cocoa baking aroma, in the modulation process, a certain solvent is adopted for targeted extraction, so that substances such as macromolecular substances and the like which can generate smoke irritation and miscellaneous gas can be removed, and thus pure cocoa baking aroma substances are obtained, and then the cocoa baking aroma substances are compounded with polydextrose and atomized liquid to obtain the electronic cigarette oil with the cocoa baking aroma, wherein the electronic cigarette oil is outstanding in baking aroma, and the irritation of the cigarette oil to the respiratory tract can be obviously reduced due to the compounding of the electronic cigarette oil with polydextrose.
The electronic cigarette oil can improve the baking aroma and the smoking taste of the electronic cigarette, can effectively improve the baking aroma quality of a novel tobacco product, reduces the impurity content, improves the comfort and the harmony of the electronic cigarette, and has the advantages of simple preparation method, safe product and wide application prospect.
Detailed Description
The present invention will be described in further detail with reference to examples.
It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The materials or equipment used are not indicated by manufacturers, and all are conventional products available by purchase.
Example 1
A preparation method of electronic cigarette oil with cocoa baking fragrance comprises the following steps:
weighing 10 parts of powder samples of Florista indica, 1 part of criollo cocoa and 5 parts of terinida cocoa, adding 100 parts of polyhydric alcohol and 0.01 part of calcium salt complex into the powder samples, stirring the mixture until the mixture is uniformly mixed, and reacting the mixture for 3 hours at 150 ℃;
the polyalcohol is glycol;
the calcium salt complex is a calcium glycinate complex;
step (2), adding the product obtained in the step (1) into 200 parts of organic solvent, performing ultrasonic extraction for 60min, performing shaking extraction for 60min, performing centrifugal separation for 15min, filtering the upper layer liquid by using an organic filter membrane, and performing reduced pressure distillation on the filtrate to remove the organic solvent to obtain the cocoa baking aroma;
and (3) weighing 1 part of cocoa baking aroma spice, 5 parts of polydextrose and 94 parts of atomized liquid according to parts by weight, stirring at room temperature for 20min, and alcoholizing in a dark and cool place for 24h to obtain the electronic cigarette oil with cocoa baking aroma.
In the step (1), the Flrasterococo is Brazilian cocoa. The Crriorococo is Mexico cocoa. The terinida cacao is venezuela cacao.
In the step (2), the organic solvent is petroleum ether.
In the step (3), the atomized liquid is propylene glycol.
Thereafter, as a control, an electronic cigarette oil without the cocoa roasting flavor was prepared by the method of step (3). And the electronic cigarette oil with the cocoa baking fragrance and the electronic cigarette oil without the cocoa baking fragrance of the embodiment are put into the same electronic cigarette for evaluation, and the results show that: compared with a control group, the electronic cigarette has the advantages that the baking aroma is more prominent, the comfort is improved, and the respiratory tract irritation is obviously reduced.
Sensory evaluation was performed according to GB5606.4-2005 for all examples.
Example 2
A preparation method of electronic cigarette oil with cocoa baking fragrance comprises the following steps:
step (1), weighing 60 parts of powder samples of Florista vierendeea, 5 parts of criollo cocoa and 50 parts of terinda cocoa, adding 500 parts of polyhydric alcohol and 0.01 part of calcium salt complex into the powder samples, stirring the mixture until the mixture is uniformly mixed, and reacting the mixture for 0.5 hour at 250 ℃;
the polyhydric alcohol is ethylene glycol and propylene glycol (the mass ratio is 1: 1);
the calcium complex of ethylenediaminetetraacetic acid;
step (2), adding the product obtained in the step (1) into 2000 parts of organic solvent, performing ultrasonic extraction for 10min, performing shaking extraction for 10min, performing centrifugal separation for 4min, filtering the upper layer liquid by using an organic filter membrane, and performing reduced pressure distillation on the filtrate to remove the organic solvent to obtain the cocoa baking aroma;
and (3) weighing 5 parts of cocoa baking aroma spice, 20 parts of polydextrose and 75 parts of atomized liquid according to parts by weight, stirring at room temperature for 30min, and alcoholizing at a dark and cool place for 48h to obtain the electronic cigarette oil with cocoa baking aroma.
In the step (1), the Flrasterococo is Ganacho and Hainan cocoa (mass ratio is 1: 1).
The criollo cacao is ecuador cacao and Taiwan cacao (the mass ratio is 1: 1).
The terindamide cocoa is Venezuela cocoa and Indonesia cocoa (mass ratio is 1: 1).
In the step (2), the organic solvent is n-hexane and chloroform (mass ratio is 1: 1).
In the step (3), the atomized liquid is glycerol.
Thereafter, as a control, an electronic cigarette oil without the cocoa roasting flavor was prepared by the method of step (3). And the electronic cigarette oil with the cocoa baking fragrance and the electronic cigarette oil without the cocoa baking fragrance of the embodiment are put into the same electronic cigarette for evaluation, and the results show that: compared with a control group, the electronic cigarette has the advantages of thick baking aroma, less miscellaneous gases, increased coordination and obviously reduced respiratory tract irritation.
Example 3
A preparation method of electronic cigarette oil with cocoa baking fragrance comprises the following steps:
weighing powder samples of 30 parts of Flrasterococo, 2 parts of criollo and 18 parts of terifida cocoa in parts by weight, adding 200 parts of polyol and 0.1 part of calcium salt complex into the powder samples, stirring the mixture until the mixture is uniformly mixed, and reacting the mixture for 1 hour at 200 ℃;
the polyalcohol is glycerol;
the calcium salt complex is a calcium glycinate complex;
step (2), adding the product obtained in the step (1) into 1000 parts of organic solvent, performing ultrasonic extraction for 30min, performing shaking extraction for 30min, performing centrifugal separation for 4min, filtering the upper layer liquid by using an organic filter membrane, and performing reduced pressure distillation on the filtrate to remove the organic solvent to obtain the cocoa baking aroma;
and (3) weighing 3 parts of cocoa baking aroma spice, 10 parts of polydextrose and 87 parts of atomized liquid according to parts by weight, stirring at room temperature for 25min, and alcoholizing in a dark and cool place for 30h to obtain the electronic cigarette oil with cocoa baking aroma.
In the step (1), the Floristerococoa is Brazilian cocoa and Hainan cocoa (mass ratio is 1: 1). The criollo cacao is ecuador cacao. The terinida cacao is venezuela cacao.
In the step (2), the organic solvent is ethyl acetate.
In the step (3), the atomized liquid is propylene glycol.
Thereafter, as a control, an electronic cigarette oil without the cocoa roasting flavor was prepared by the method of step (3). And the electronic cigarette oil with the cocoa baking fragrance and the electronic cigarette oil without the cocoa baking fragrance of the embodiment are put into the same electronic cigarette for evaluation, and the results show that: compared with a control group, the electronic cigarette has the advantages of sufficient baking aroma, good taste and obviously reduced respiratory tract irritation.
Example 4
A preparation method of electronic cigarette oil with cocoa baking fragrance comprises the following steps:
weighing 20 parts of powder samples of Florista indica, 2 parts of criollo cocoa and 30 parts of terinida cocoa, adding 300 parts of polyalcohol and 0.2 part of calcium salt complex into the powder samples, stirring the mixture until the mixture is uniformly mixed, and reacting the mixture for 2 hours at 210 ℃;
the polyalcohol is propylene glycol;
the calcium salt complex is an ethylene diamine tetraacetic acid calcium complex;
step (2), adding the product obtained in the step (1) into 2000 parts of organic solvent, performing ultrasonic extraction for 20min, performing shaking extraction for 15min, performing centrifugal separation for 8min, filtering the upper layer liquid by using an organic filter membrane, and performing reduced pressure distillation on the filtrate to remove the organic solvent to obtain the cocoa baking aroma;
and (3) weighing 5 parts of cocoa baking aroma spice, 15 parts of polydextrose and 80 parts of atomized liquid according to parts by weight, stirring at room temperature for 24min, and alcoholizing at a dark and cool place for 40h to obtain the electronic cigarette oil with cocoa baking aroma.
In the step (1), the Flrasterococo is Brazilian cocoa and Gardner cocoa (mass ratio is 1: 1).
The Crriorococo is Mexico cocoa.
The terindamide cocoa is Venezuela cocoa and Indonesia cocoa (mass ratio is 1: 2).
In the step (2), the organic solvent is ethanol, dichloromethane and methyl acetate (mass ratio is 1: 2: 1).
In the step (3), the atomized liquid is propylene glycol.
Thereafter, as a control, an electronic cigarette oil without the cocoa roasting flavor was prepared by the method of step (3). And the electronic cigarette oil with the cocoa baking fragrance and the electronic cigarette oil without the cocoa baking fragrance of the embodiment are put into the same electronic cigarette for evaluation, and the results show that: compared with a control group, the electronic cigarette has the advantages of prominent baking aroma, fine smoke and obviously reduced respiratory tract irritation.
Comparative experiment 1
Comparative sample 1 was prepared according to the method of example 1, except that no calcium salt complex was added during the preparation, and the contents of macromolecules such as protein, pectin and polysaccharide in the cocoa-roasted aroma of comparative sample 1 and example 1 were measured, respectively. As can be seen from Table 1, the contents of macromolecules such as protein, pectin and polysaccharide in the roasted aroma of cacao after the calcium salt complex is added are obviously reduced.
TABLE 1
| Protein content% | Pectin mg/g | Polysaccharide mg/g | |
| Control 1 | 0.3％ | 31 | 22 |
| Example 1 | 0 | 0 | 0.1 |
Meanwhile, a control electronic cigarette 1 was prepared as described in example 1. The results of the test were shown by the test panel: compared with the electronic cigarette in the embodiment 1, the electronic cigarette 1 has a certain cocoa baking aroma but is not outstanding enough, and meanwhile, the electronic cigarette has obvious offensive odor, strong irritation and poor comfort.
Comparative experiment 2
Comparative sample 2 was prepared according to the method of example 1, but the calcium salt complex was changed to calcium chloride during the preparation process, and the contents of macromolecules such as protein, pectin and polysaccharide in the cocoa-roasted aroma of comparative sample 2 and example 1 were measured, respectively. As can be seen from Table 2, the contents of macromolecules such as protein, pectin and polysaccharide in the roasted aroma of cocoa were significantly reduced by using the calcium salt complex.
TABLE 2
Meanwhile, a control electronic cigarette 2 was prepared as described in example 1. The results of the test were shown by the test panel: compared with the electronic cigarette in the embodiment 1, the control electronic cigarette 2 has certain cocoa baking aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.
Comparative experiment 3
Comparative sample 3 was prepared according to the method of example 1, but the reaction temperature was 120 ℃, and the contents of macromolecules such as protein, pectin and polysaccharide in the cocoa-roasted aroma of comparative sample 3 and example 1 were measured, respectively. As can be seen from table 3, the contents of macromolecules such as protein, pectin and polysaccharide in the cocoa-roasted aroma of example 1 were significantly reduced.
TABLE 3
| Protein content% | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 3 | 0.3％ | 22 | 15 |
| Example 1 | 0 | 0 | 0.1 |
Meanwhile, a control electronic cigarette 3 was prepared as described in example 1. The results of the test were shown by the test panel: compared with the electronic cigarette in the embodiment 1, the control electronic cigarette 3 has certain cocoa baking aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.
Comparative experiment 4
Comparative sample 4 was prepared according to the method of example 1, but the solvent was replaced with tetrahydrofuran, and the contents of macromolecules such as protein, pectin and polysaccharide in the cocoa-roasted aroma of comparative sample 4 and example 1 were measured, respectively. As can be seen from table 4, the contents of macromolecules such as protein, pectin and polysaccharide in the cocoa-roasted aroma of example 1 were significantly reduced.
TABLE 4
| Protein content% | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 4 | 0.5％ | 32 | 20 |
| Example 1 | 0 | 0 | 0.1 |
Meanwhile, a control electronic cigarette 4 was prepared as described in example 1. The results of the test were shown by the test panel: compared with the electronic cigarette in the example 1, the control electronic cigarette 4 has a certain cocoa roasting aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.
Comparative experiment 5
Comparative sample 5 was prepared according to the method of example 1, but the ultrasonic extraction, shaking extraction and centrifugal separation steps were changed to conventional extraction using a separating funnel, and the contents of macromolecules such as protein, pectin and polysaccharide in the cocoa-roasted aroma of comparative sample 5 and example 1 were measured, respectively. As can be seen from table 5, the contents of macromolecules such as protein, pectin and polysaccharide in the cocoa-roasted aroma of example 1 were significantly reduced.
TABLE 5
| Protein content% | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 5 | 0.4％ | 10 | 8 |
| Example 1 | 0 | 0 | 0.1 |
Meanwhile, a control electronic cigarette 5 was prepared as described in example 1. The results of the test were shown by the test panel: compared with the electronic cigarette in the example 1, the control electronic cigarette 5 has a certain cocoa roasting aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.
Comparative test 6
Comparative 6 was prepared according to example 1, but without the addition of polydextrose. A control e-cigarette 6 was also prepared as described in example 1. The results of the test were shown by the test panel: compared with the control electronic cigarette in example 1, the control electronic cigarette 6 has prominent roasting aroma, slightly better comfort and reduced respiratory tract irritation, but the reduction of the control electronic cigarette in example 1 is not obvious.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A preparation method of electronic cigarette oil with cocoa baking fragrance is characterized by comprising the following steps:
weighing 10-60 parts by weight of powder samples of Florista indica, 1-5 parts by weight of criollo cocoa and 5-50 parts by weight of terinida cocoa, adding 100-500 parts by weight of polyhydric alcohol and 0.01-1 part by weight of calcium salt complex into the powder samples, stirring the mixture until the mixture is uniformly mixed, and reacting the mixture for 0.5-3 hours at the temperature of 150-250 ℃;
the polyalcohol is one or a combination of more of ethylene glycol, propylene glycol and glycerol;
the calcium salt complex is a calcium glycinate complex or an ethylene diamine tetraacetic acid calcium complex;
adding the product obtained in the step (1) into an organic solvent, performing ultrasonic extraction for 10-60 min, performing shaking extraction for 10-60 min, performing centrifugal separation, filtering the upper layer liquid by using an organic filter membrane, and performing reduced pressure distillation on the filtrate to remove the organic solvent to obtain the cocoa baking aroma;
weighing 1-5 parts of cocoa baking aroma spice, 5-20 parts of polydextrose and 75-94 parts of atomized liquid according to parts by weight, stirring at room temperature until the materials are uniformly mixed, and alcoholizing the mixture in a dark and cool place for 24-48 hours to obtain the electronic cigarette oil with cocoa baking aroma;
the organic solvent is one or a combination of more of petroleum ether, normal hexane, ethanol, chloroform, dichloromethane, ethyl acetate and methyl acetate.
2. The method for preparing the electronic cigarette oil with cocoa baking flavor according to claim 1, wherein in the step (1), the Floristerococoa is one or more of Brazilian cocoa, Cannabis cocoa and Hainan cocoa.
3. The method for preparing the electronic cigarette oil with the cocoa baking flavor according to claim 1, wherein in the step (1), the criollo cocoa is one or a combination of more of mexican cocoa, ecuador cocoa and taiwan cocoa.
4. The method for preparing an E-liquid with cocoa baking aroma according to claim 1, wherein in step (1), the terindamide cocoa is Venezuelan cocoa and/or Indonesian cocoa.
5. The method for preparing an electronic cigarette oil with cocoa baking aroma according to claim 1, wherein the organic solvent is used in an amount of 200 to 2000 parts by weight in step (2).
6. The method for preparing the electronic cigarette oil with the cocoa baking flavor according to claim 1, wherein in the step (2), the centrifugal separation time is 4-15 min.
7. The method for preparing the electronic cigarette oil with the cocoa baking flavor according to claim 1, wherein in the step (3), the stirring time is 20-30 min.
8. The method for preparing the electronic cigarette oil with the cocoa baking flavor according to claim 1, wherein in the step (3), the atomized liquid is propylene glycol or glycerol.
9. The electronic cigarette oil with cocoa roasting flavor prepared by the method for preparing the electronic cigarette oil with cocoa roasting flavor of any one of claims 1-8.
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