CN109266438B

CN109266438B - Coffee baking fragrant substance and preparation method and application thereof

Info

Publication number: CN109266438B
Application number: CN201811116206.5A
Authority: CN
Inventors: 蒋次清; 张承明; 王晋; 许�永; 陈建华; 张涛; 缪恩铭; 向明; 耿永勤; 李雪梅; 王小龙
Original assignee: China Tobacco Yunnan Industrial Co Ltd
Current assignee: China Tobacco Yunnan Industrial Co Ltd
Priority date: 2018-09-25
Filing date: 2018-09-25
Publication date: 2021-09-14
Anticipated expiration: 2038-09-25
Also published as: CN109266438A

Abstract

The invention relates to a preparation method and application of a coffee baking fragrant substance, wherein the method comprises the following steps: weighing 1-5 parts of large-particle coffee, 10-60 parts of medium-particle coffee and 5-50 parts of arabica coffee according to parts by weight, adding 100-500 parts of polyhydric alcohol and 0.01-1 part of polysaccharide iron compound, and uniformly stirring, wherein the polysaccharide iron compound is a dextrin polysaccharide iron compound or a dextran iron compound; condensing and refluxing for 0.5-3 h under 150-250 ℃ oil bath, adding 200-2000 parts by weight of solvent, performing ultrasonic extraction for 10-60 min, performing vibration extraction for 10-60 min, and centrifuging for 4-15 min; filtering the upper layer liquid with an organic filter membrane, distilling under reduced pressure, and removing the solvent to obtain the coffee baking fragrant substance. According to the invention, through the fine modulation processing of the raw materials, in the separation process, the targeted extraction is carried out on the characteristic components capable of increasing certain aroma and taste of the smoke or improving the smoking comfort (reducing stimulation and the like) to obtain pure aroma substances, and smoke irritability or miscellaneous gas substances such as macromolecular substances and the like can be removed to obtain the pure baking aroma substances.

Description

Coffee baking fragrant substance and preparation method and application thereof

Technical Field

The invention relates to a preparation method of a roasting fragrant substance, in particular to a preparation method of a coffee roasting fragrant substance, and also relates to the coffee roasting fragrant substance obtained by the preparation method and application thereof, belonging to the field of tobacco essence and flavor.

Background

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. 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.

Coffee has been known for over 300 years, is taken as a functional beverage initially because of the refreshing effect, and is popular with people due to the fact that the processing process is rich and diversified, and the finished coffee has unique fragrance and mouthfeel and is developed into one of three beverages in the world. The quality indexes of aroma, flavor, taste and the like of coffee are 70% dependent on the coffee processing technology, wherein the roasting and preparing process is a key link influencing the flavor and quality of coffee. The aroma of the green coffee beans is only more than 40, but the aroma components of the green coffee beans are activated to more than 300 after roasting.

At present, cigarette flavoring modes are various, although the sensory quality is improved to a certain degree, the moisture retention of materials after flavoring still has defects, and how to apply coffee to the improvement of the sensory quality and ensure the moisture retention of the materials simultaneously is a problem worthy of research.

Disclosure of Invention

In order to solve the above problems, the present invention provides a method for preparing a coffee roasting aroma. The purpose of the invention is realized by the following technical scheme:

a preparation method of coffee roasting fragrant substances is characterized by comprising the following steps: the method comprises the following steps:

weighing 1-5 parts of large-particle coffee, 10-60 parts of medium-particle coffee and 5-50 parts of arabica according to parts by weight, adding 100-500 parts of polyalcohol and 0.01-1 part of polysaccharide iron compound, and uniformly stirring, wherein the polysaccharide iron compound is a dextrin polysaccharide iron compound or a dextran iron compound; condensing and refluxing for 0.5-3 h under 150-250 ℃ oil bath, adding 200-2000 parts by weight of solvent, performing ultrasonic extraction for 10-60 min, performing vibration extraction for 10-60 min, and centrifuging for 4-15 min; the solvent is one or more of petroleum ether, n-hexane, ethanol, chloroform, dichloromethane, ethyl acetate and methyl acetate.

Filtering the upper layer liquid with an organic filter membrane, distilling under reduced pressure, and removing the solvent to obtain the coffee baking fragrant substance.

Further, the large-particle coffee is Greece large-particle coffee and/or Taiwan large-particle coffee; the medium coffee is one or more of Vietnam medium coffee, Indian medium coffee and Hainan medium coffee; the coffea arabica is one or more of Brazil coffea arabica, Jamaica coffea arabica and Yunnan coffea arabica.

Further, the polyalcohol is one or more of ethylene glycol, propylene glycol and glycerol.

The invention also relates to the coffee roasting fragrant substance obtained by the preparation method.

The invention also relates to application of the coffee roasting fragrant substance in tobacco flavor, which is carried out as follows:

dissolving the coffee roasted aroma substance into a solvent to prepare a solution with the mass percent of 0.5-1%, then adding isosorbide with the mass of 0.5-1 time of that of the coffee roasted aroma substance, stirring at room temperature for 20-30 min, alcoholizing in a dark and cool place for 24-48 h, and then uniformly spraying the solution on the surfaces of cut tobacco, expanded cut tobacco or cigarette coil paper according to 1-3% of the weight of the cut tobacco.

Further, the coffee roasting aroma is dissolved in alcohol, propylene glycol or glycerin.

Compared with the prior art, the invention has the following advantages:

(1) according to the invention, through the fine modulation processing of the raw materials, in the separation process, the targeted extraction is carried out on the characteristic components capable of increasing certain aroma and taste of the smoke or improving the smoking comfort (reducing stimulation and the like) to obtain pure aroma substances, and smoke irritability or miscellaneous gas substances such as macromolecular substances and the like can be removed to obtain the pure baking aroma substances.

(2) The invention applies the coffee baking aroma substance to the surfaces of the tobacco shreds, the expanded tobacco shreds or the cigarette paper, can improve the baking aroma and the smoking taste of the cigarettes, can effectively improve the baking aroma substance of the tobacco products, reduce the impurity content and improve the comfort and the harmony of the cigarettes, and the preparation method has simple operation, safe products and wide application prospect.

(3) The coffee baking aroma substance is compounded with isosorbide, and the coffee baking aroma substance can effectively improve the moisture retention of materials and the harmony and comfort of cigarettes when being applied to the materials for cigarettes.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit 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 reagents or instruments used are not indicated by the manufacturer, and are all conventional products available by purchase. Sensory evaluation was performed according to GB5606.4-2005 for all examples.

Example 1

The preparation method of the coffee roasting aroma substance of the embodiment is carried out as follows:

adding 15 parts of Vietnam medium-grain coffee, 2 parts of Greece large-grain coffee, 5 parts of Brazil small-grain coffee, 100 parts of glycol and 0.03 part of dextrin polysaccharide iron complex into a round-bottom flask, stirring, connecting a condenser pipe to a flask, putting into an oil bath, heating to 160 ℃, and performing condensation reflux for 3 hours.

Adding 200 parts of petroleum ether into the reaction product, performing ultrasonic extraction for 60min, performing shaking extraction for 60min, performing centrifugal separation for 15min, filtering the upper-layer liquid with an organic filter membrane, performing reduced pressure distillation, and removing the solvent to obtain the coffee baking aroma substance.

Dissolving 0.5 part of the coffee baking fragrant substance in alcohol, preparing into 0.5% solution by mass percent, adding 0.5 part of isosorbide by weight, stirring at room temperature for 20min, and then uniformly spraying the mixture on the surface of tobacco shreds according to the proportion of 1% of the weight of the tobacco shreds, thus obtaining the tobacco shreds with coffee baking fragrance.

The coffee-roasted tobacco shreds obtained in example 1 were compared with conventional glycerin tobacco shreds added with the same proportion and blank tobacco shreds not added, and their water contents were measured by balancing in a constant temperature and humidity environment (temperature 22. + -. 1 ℃ C., humidity 60. + -. 2%) for different periods of time, and the results are shown in Table 1.

As can be seen from the table, the initial moisture contents of the coffee roasted flavor tobacco shreds prepared in example 1 and the blank tobacco shred samples are close to each other, and the moisture contents are reduced along with the increase of time, but the moisture contents of the example samples are larger than those of the blank samples and are also larger than those of the glycerin tobacco shreds, which shows that the example 1 samples have good moisturizing effect, and the moisturizing effect is better than that of the common humectant glycerin.

TABLE 1

The tobacco shreds are prepared into cigarettes 1 by adopting 555 cigarette accessories. The results of the test were shown by the test panel: after the prepared coffee roasted fragrant tobacco shreds are adopted, compared with the original 555-brand cigarette, the cigarette 1 has the advantages of prominent coffee roasted fragrance, mellow fragrance and better harmony. The results of the smoke panel are shown in Table 9.

Example 2

30 parts of Hainan medium-grain coffee and Vietnam medium-grain coffee, 1 part of Greek large-grain coffee and 2 parts of Taiwan large-grain coffee in China, 25 parts of Jamaica small-grain coffee and Yunnan small-grain coffee, 250 parts of ethylene glycol and propylene glycol and 1 part of iron dextran compound are added into a round bottom flask, stirred, connected with a condenser pipe through a flask, placed into an oil bath and heated to 250 ℃, and subjected to condensation reflux for 0.5 h.

Adding 2000 parts of normal hexane and chloroform into the reaction product, wherein the normal hexane and the chloroform are mixed according to the volume ratio of 1:1, carrying out ultrasonic extraction for 10min, then carrying out shake extraction for 10min, carrying out centrifugal separation for 5min, filtering the upper layer liquid with an organic filter membrane, carrying out reduced pressure distillation, and removing the solvent to obtain the coffee baking aroma substance.

Dissolving 1 part of the coffee baking aroma substance in propylene glycol to prepare a 1% solution in percentage by mass, then adding 0.5 part of isosorbide, stirring for 30min at room temperature, and alcoholizing for 48h in a dark and cool place.

Then evenly spraying the expanded tobacco shreds on the surface of the expanded tobacco shreds according to the proportion of 3 percent of the weight of the expanded tobacco shreds, thus obtaining the coffee roasted fragrant expanded tobacco shreds.

The coffee roasted flavor expanded cut tobacco obtained in example 2 was equilibrated with a sample of an expanded cut stem to which glycerin, a conventional humectant, was added in an equal proportion and a blank expanded cut stem sample which was not added, for different periods of time in a constant temperature and humidity environment (temperature 22 ± 1 ℃, humidity 60 ± 2%), and the water content was measured, and the results are shown in table 2. As can be seen from the table, the initial moisture contents of the coffee roasted fragrant expanded cut stem prepared in example 2 and the blank expanded cut stem sample are close, and the moisture contents are reduced with the increase of time, but the moisture contents of the example sample are larger than those of the blank sample and are also larger than those of the glycerin expanded cut stem, which indicates that the example 2 sample has a good moisturizing effect.

TABLE 2

Preparing the expanded cut stems into cigarettes. The evaluation of the expanded cut stem without the addition of the coffee roasting flavor shows that: the prepared coffee roasted fragrant expanded cut stem has the advantages of strong coffee roasted fragrance, less miscellaneous gas and increased harmony. The results of the smoke panel are shown in Table 9.

Example 3

30 parts of Indian medium-grain coffee and Hainan medium-grain coffee, 2 parts of Taiwan large-grain coffee, 18 parts of Yunnan small-grain coffee, 200 parts of glycerol and 0.1 part of dextran iron compound are added into a round bottom flask, stirred, connected with a condensing tube on the flask for reflux, put into an oil bath and heated to 200 ℃ for reaction for 1 hour.

Adding 1000 parts of ethyl acetate into the reaction product, 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, performing reduced pressure distillation, and removing the solvent to obtain the required coffee baking aroma substance.

Dissolving 0.7 weight part of the coffee baking aroma substance in alcohol to prepare 0.7% solution, adding 0.6 weight part of isosorbide, stirring at room temperature for 25min to dissolve the components to obtain a uniform solution, and standing for 20 h.

Then evenly spraying the mixture on the surface of the cigarette paper according to the proportion of 2 percent by weight to obtain the cigarette paper with the required coffee baking aroma.

The coffee roasted flavor cigarette paper prepared in example 3, the conventional humectant glycerin cigarette paper added in the same proportion and the blank cigarette paper sample not added were balanced in a constant temperature and humidity environment (temperature 22 ± 1 ℃, humidity 60 ± 2%) for different times, and the water content was measured, and the results are shown in table 3.

As can be seen from table 3, the initial moisture contents of the coffee roasted aroma cigarette coil paper and the blank cigarette coil paper samples prepared in example 3 are close, and the moisture contents are reduced with time, but the moisture contents of the samples in examples are larger than those of the blank samples and are also larger than those of the glycerin cigarette coil paper, which indicates that the sample in example 3 has a good moisturizing effect.

TABLE 3

The cigarette paper is prepared into cigarettes 3 by adopting the leaf group formula of camel brand cigarettes and auxiliary materials. The results of the test were shown by the test panel: after the prepared cigarette coil paper with the coffee baking aroma is adopted, compared with the original camel brand cigarette, the cigarette 3 has the advantages of sufficient coffee baking aroma, good taste and reduced irritation. The results of the smoke panel are shown in Table 9.

Comparative experiment 1

Comparative example 1 a coffee roasting aroma was prepared according to the method of example 1, but no polysaccharide-iron complex was added during the preparation process, and the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasting aroma of comparative example 1 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 coffee roasting aroma substances are obviously reduced after the polysaccharide-iron complex is added.

TABLE 4

	Protein content%	Pectin mg/g	Polysaccharide mg/g
				Comparative sample 1	0.3％	31	22
Example 1	0	0.1	0.1

And preparing a cigarette rolling comparison cigarette 1 according to the leaf group and auxiliary material formula in the example 1. The results of the test were shown by the test panel: compared with the cigarette 1 in the example 1, the control cigarette 1 has a certain coffee roasting aroma but is not outstanding enough, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.

Comparative experiment 2

Comparative example 2A coffee roasting aroma was prepared according to the method of example 1, but the polyferose complex was changed to ferric chloride during the preparation process, and the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasting aroma of comparative example 2 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 coffee roasted aroma substance were significantly reduced by using the calcium salt complex.

TABLE 5

And preparing a cigarette 2 according to the leaf group and auxiliary material formula in the example 1. The results of the test were shown by the test panel: compared with the cigarette 1 in the example 1, the control cigarette 2 has certain coffee roasting aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.

Comparative experiment 3

Comparative example 3 a coffee roasted aroma was prepared according to the method of example 1, but the reaction temperature was 120 c, and the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasted aroma of comparative example 3 and example 1 were measured, respectively. As can be seen from Table 6, the coffee aroma of example 1 exhibited a significant decrease in the content of macromolecules such as proteins, pectins and polysaccharides.

TABLE 6

	Protein content%	Pectin mg/g	Polysaccharide mg/g
				Comparative sample 3	0.3％	22	15
Example 1	0	0.1	0.1

And preparing a cigarette 3 according to the leaf group and auxiliary material formula in the example 1. The results of the test were shown by the test panel: compared with the cigarette 1 in the example 1, the control cigarette 3 has certain coffee roasting aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.

Comparative experiment 4

Comparative example 4 coffee roasted aroma was prepared according to the method of example 1, but the solvent was changed to tetrahydrofuran, and the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasted aroma of comparative example 4 and example 1 were measured, respectively. As can be seen from Table 7, the coffee aroma of example 1 exhibited a significant reduction in the content of macromolecules such as proteins, pectins and polysaccharides.

TABLE 7

	Protein content%	Pectin mg/g	Polysaccharide mg/g
				Comparative sample 4	0.5％	33	20
Example 1	0	0.1	0.1

And preparing a cigarette 4 according to the leaf group and auxiliary material formula in the example 1. The results of the test were shown by the test panel: compared with the cigarette 1 in the example 1, the control cigarette 4 has certain coffee roasting aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.

Comparative experiment 5

Comparative sample 5 a coffee roasted aroma substance was prepared according to the method in example 1, but the steps of ultrasonic extraction, shaking extraction and centrifugal separation were changed to conventional extraction using a separatory funnel, and the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasted aroma substance in comparative sample 5 and example 1 were measured, respectively. As can be seen from Table 8, the coffee aroma of example 1 exhibited a significant reduction in the content of macromolecules such as proteins, pectins and polysaccharides.

TABLE 8

	Protein content%	Pectin mg/g	Polysaccharide mg/g
				Comparative sample 5	0.4％	10	8
Example 1	0	0	0.1

And preparing a cigarette 5 according to the leaf group and auxiliary material formula in the example 1. The results of the test were shown by the test panel: compared with the cigarette 1 in the example 1, the control cigarette 5 has certain coffee roasting aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.

TABLE 9 sensory evaluation results in examples 1-3

As can be seen from table 9, compared to the cigarettes of example 1, the coffee roasted note of the control cigarette is not prominent in cigarette 1, the comfort is slightly poor, and the respiratory tract irritation is not significantly reduced as in example 1. The control coffee has a prominent roasted note, slightly better comfort and reduced respiratory irritation, but the reduction is not as significant as in example 1.

In the embodiment 1, the cigarette prepared under the condition that the isosorbide is not used for compounding and other processes are the same is not ideal in coordination of sensory evaluation and offensive odor, and the effect is lower than that of the control example, so that the isosorbide compounding effect is 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

1. A preparation method of coffee roasting fragrant substances is characterized by comprising the following steps: the method comprises the following steps:

weighing 1-5 parts of large-particle coffee, 10-60 parts of medium-particle coffee and 5-50 parts of arabica according to parts by weight, adding 100-500 parts of polyalcohol and 0.01-1 part of polysaccharide iron compound, and uniformly stirring, wherein the polysaccharide iron compound is a dextrin polysaccharide iron compound or a dextran iron compound; condensing and refluxing for 0.5-3 h under 150-250 ℃ oil bath, adding 200-2000 parts by weight of solvent, performing ultrasonic extraction for 10-60 min, performing vibration extraction for 10-60 min, and centrifuging for 4-15 min; the solvent is one or more of petroleum ether, normal hexane, ethanol, chloroform, dichloromethane, ethyl acetate and methyl acetate;

2. The method of claim 1, wherein: the large-particle coffee is Greece large-particle coffee and/or Chinese Taiwan large-particle coffee; the medium coffee is one or more of Vietnam medium coffee, Indian medium coffee and Hainan medium coffee; the coffea arabica is one or more of Brazil coffea arabica, Jamaica coffea arabica and Yunnan coffea arabica.

3. The method of claim 1, wherein: the polyalcohol is one or more of ethylene glycol, propylene glycol and glycerol.

4. Coffee roasted aroma obtained by the preparation process according to any one of claims 1 to 3.

5. Use of the coffee roasted aroma substance of claim 4 in tobacco flavor, characterized in that: the method comprises the following steps:

dissolving the coffee baking aroma substance in a solvent to prepare a solution with the mass percent of 0.5-1%, then adding isosorbide with the mass of 0.5-1 time of that of the coffee baking aroma substance, stirring at room temperature for 20-30 min, alcoholizing in a dark and cool place for 24-48 h, and then uniformly spraying the solution on the surfaces of cut tobacco, expanded cut tobacco or cigarette coil paper according to 1-3% of the weight of the cut tobacco.

6. Use according to claim 5, characterized in that: dissolving the coffee roasting aroma in alcohol, propylene glycol or glycerin.