CN109619642B - Tobacco extract for enhancing flavor of tobacco and preparation method thereof - Google Patents
Tobacco extract for enhancing flavor of tobacco and preparation method thereof Download PDFInfo
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- CN109619642B CN109619642B CN201811353363.8A CN201811353363A CN109619642B CN 109619642 B CN109619642 B CN 109619642B CN 201811353363 A CN201811353363 A CN 201811353363A CN 109619642 B CN109619642 B CN 109619642B
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- tobacco
- extract
- chlorogenic acid
- fermentation
- tobacco extract
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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
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
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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
Abstract
The invention belongs to the technical field of development of natural essence and flavor for tobacco, and particularly relates to a tobacco extract for enhancing flavor of tobacco and a preparation method thereof. The tobacco extract is prepared by mixing eucommia chlorogenic acid extract and tobacco powder, fermenting by yeast and extracting, and the preparation method specifically comprises the following steps: mixing tobacco powder and chlorogenic acid, fermenting with yeast, preparing extract, and the like. The tobacco extract can be used for tobacco according to the mass proportion of 0.1-0.5 per mill of tobacco shreds, and when the tobacco extract is used, the tobacco extract is dissolved in ethanol and then uniformly sprayed on the surfaces of the tobacco shreds. The preparation method of the tobacco extract provided by the application can fully utilize the existing tobacco waste (tobacco powder) on one hand, and the prepared tobacco extract shows a relatively obvious aroma-increasing effect and is rich in aroma substances, and the related preparation process is green, safe and good in repeatability, so that the technical means adopted by the application has relatively good practical value and popularization and application significance.
Description
Technical Field
The invention belongs to the technical field of development of natural essence and flavor for tobacco, and particularly relates to a tobacco extract for enhancing flavor of tobacco and a preparation method thereof.
Background
With the increase of health consciousness of people, the demand of reducing harmful substance components in cigarette products is higher and higher. However, in actual operation, certain influence on the aroma of cigarette products is inevitable while reducing harm and tar, so that the satisfaction of the tobacco during smoking is reduced, and the physiological and psychological requirements of the tobacco smoking cannot be well met. Therefore, in the prior art, it is a common technical means to make up for the loss of aroma amount caused by harm reduction and tar reduction by adding flavors and fragrances.
Because of the particularity of direct smoking of tobacco products, essence and spice with natural sources are mainly adopted to supplement the aroma amount of the tobacco products in the prior art so as to ensure the safety of the tobacco products. The tobacco extract is a relatively common substance component for supplementing and improving the aroma and the absorbability of the tobacco.
In the prior art, the tobacco extract can be applied after water extraction or alcohol extraction and further pressure reduction and concentration of tobacco materials, and in order to enhance the aroma of the tobacco extract, a mode of further fermentation or enzymolysis treatment by microorganisms or enzyme preparations is also adopted. However, the practical use effect shows that the aroma type of the tobacco extract obtained by the improved mode is still single, and the aim of improving and improving the tobacco aroma can not be fully met, so that the preparation mode of the tobacco extract still needs to be further researched.
Disclosure of Invention
The main aim at of this application provides a tobacco extract is used in tobacco adding fragtant to can exert better adding fragtant effect, and then satisfy people's smoking demand.
The technical solution adopted in the present application is detailed as follows.
A tobacco extract for enhancing flavor of tobacco is prepared by mixing a eucommia chlorogenic acid extract and tobacco powder, fermenting by yeast and extracting, and specifically comprises the following steps:
(1) mixing of materials
Uniformly mixing tobacco powder and chlorogenic acid, adding water in a mass ratio of 1-10 times of the mixture, and uniformly mixing to prepare a chlorogenic acid solution for fermentation;
in the chlorogenic acid solution for fermentation, the mass percent of tobacco powder is about 1-20% (preferably 10%), and the final content of chlorogenic acid is 0.5-5% (preferably 1%);
for facilitating subsequent fermentation, the tobacco powder can be further crushed and sieved by a 200-mesh sieve;
the chlorogenic acid is preferably chlorogenic acid extract obtained by extracting natural plants, such as eucommia ulmoides chlorogenic acid extract with chlorogenic acid content of 25%;
(2) yeast fermentation
Sterilizing the uniformly mixed material in the step (1), standing to room temperature, inoculating aroma-producing yeast (also called aroma-producing yeast, which is food-grade fermentation yeast) according to the mass ratio of 1-10%, and performing oscillatory fermentation at 15-50 ℃ for 12-96 h, preferably at 30 ℃ for 72 h;
the sterilization specifically adopts a damp-heat high-temperature mode for sterilization, and specifically comprises the following steps: steam sterilization is carried out for 10-40 minutes at the temperature of 121 ℃;
(3) preparation of extract
Adding ethanol into the fermented and standing materials in the step (2) until the volume concentration of the ethanol reaches 50-95% (preferably 75%), heating, refluxing, extracting, centrifuging or filtering, and concentrating the filtrate into a concentrate to obtain a tobacco extract, wherein the density of the tobacco extract is 1.05-1.3 kg/mL (preferably 1.2 kg/mL);
specific operations can be referred to as follows:
when heating reflux extraction is carried out, heating reflux extraction is carried out for 1-5 times (preferably 2 times), and the extraction time is 1-5 h (preferably 2 h) each time;
during the concentration, can adopt the rotary evaporation concentration mode, during the rotary evaporation concentration, specific parameter is: the evaporation temperature is 50-80 ℃ (preferably 60 ℃), and the vacuum degree is 60-200 mbar (preferably 100 mbar).
The tobacco extract for enhancing the aroma of the tobacco is applied to the tobacco according to the mass proportion of 0.1-0.5 per mill of the tobacco shred, and when the tobacco extract is used specifically, the tobacco extract is dissolved in ethanol and then is uniformly sprayed on the surface of the tobacco shred.
Chlorogenic acid, as a polyphenol substance, is an important precursor aroma substance of tobacco aroma and can be decomposed into micromolecular aroma substances, so that the aroma of cigarettes is effectively improved, and the smoking irritation is reduced. The yeast is a common microorganism in daily life, and has the advantages of high fermentation speed and adaptability to various substrates. In the application, the yeast strains are used for simultaneously carrying out microbial fermentation on the chlorogenic acid and the tobacco powder, on one hand, macromolecular substances in the tobacco powder raw materials are fully converted into tobacco aroma components, and on the other hand, the yeast strains are used for fully fermenting and converting the chlorogenic acid. Preliminary tests show that the tobacco extract prepared by the method can better cover up the impure gas of cigarettes and reduce the irritation.
In general, the preparation method of the tobacco extract provided by the application can fully utilize the existing tobacco waste (tobacco powder) on one hand, and the prepared tobacco extract has a relatively obvious aroma-increasing effect and rich aroma substances on the other hand, and the related preparation process is green, safe and good in repeatability, so that the technical means adopted by the application has relatively good practical value and popularization and application significance.
Detailed Description
The technical solution adopted in the present application is described in detail below with reference to examples. Before describing specific examples, a brief description will be given below with respect to the background of some experimental materials and the like in the following examples.
Experimental materials:
eucommia ulmoides chlorogenic acid extract (chlorogenic acid content 25%) purchased from shanxi forest friend natural products ltd;
tobacco powder, namely tobacco leaf powder in tobacco production, is collected from a gold leaf production and manufacturing center tobacco shred manufacturing workshop;
aroma-producing yeast, purchased from Angel yeast.
Example 1
The tobacco extract for flavoring provided in this example has the following specific preparation process.
(1) Mixing of materials
For facilitating subsequent fermentation, the tobacco powder is further crushed and sieved by a 200-mesh sieve, the tobacco powder is weighed and placed in a triangular flask with the volume of 1L, and a certain amount of eucommia ulmoides chlorogenic acid extract (the content of chlorogenic acid is 25%) is added; finally, deionized water is added to 200 mL and mixed evenly.
(2) Yeast fermentation
Sterilizing the uniformly mixed material in the step (1) for 15min by high-temperature steam at 121 ℃; after sterilization, standing to room temperature, inoculating aroma-producing yeast according to the inoculation amount of a certain mass proportion, and carrying out oscillation fermentation for a certain time at 30 ℃;
(3) preparation of extract
Adding ethanol into the material fermented and stood in the step (2) until the volume concentration of the ethanol reaches 75%, and heating and refluxing for 2 times, wherein the extraction time is 2 hours each time;
centrifuging the reflux at 4000rpm and 4 deg.C for 20 min, collecting supernatant, and performing rotary evaporation concentration: the temperature is 50 ℃, the vacuum degree is 100mbar, and finally the concentrate with the density of 1.2 +/-0.01 g/mL, namely the tobacco extract product, is prepared.
Dissolving the tobacco extract in 75% ethanol according to the mass ratio of 0.2 per mill of the tobacco shred, uniformly spraying the solution into a single tobacco shred, balancing for 24 hours to about 12% of water after the cigarette is made, and performing smoking evaluation, wherein the tobacco shred is Henan Luoyang 2015-year redried tobacco C3F.
In the tobacco extract process, single-factor tests are carried out by taking the tobacco powder content (0.5%, 1.0%, 5.0%, 10.0%, 15.0%, 20.0%), the chlorogenic acid content (0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%), the yeast inoculation amount (1.0%, 2.0%, 4.0%, 6.0%, 8.0%, 10.0%), the fermentation time (24 h, 36 h, 48 h, 60 h, 72 h, 84 h, 96 h) in the step (1) as main influencing factors respectively, so as to preliminarily determine the better process conditions.
Comparative example
In the same way as the above, the tobacco extract product (with tobacco powder content of 10%) is prepared without adding chlorogenic acid extract and yeast, and sprayed on single cigarette to prepare cigarette labeled as CK 1. Cut tobacco without any added extract was prepared into cigarette as CK 0.
It should be noted that, when the tobacco leaves added with the extract are evaluated, a percentile sensory quality evaluation mode is mainly adopted for evaluation, and when the tobacco leaves are evaluated, 7 indexes of aroma quality, aroma quantity, miscellaneous gas, concentration, fineness, irritation and aftertaste are scored, and a total score is calculated, wherein the evaluation criteria are as follows:
the preliminary single-factor test result shows that under the condition of other fixed conditions, the tobacco powder content is 10%, the chlorogenic acid content is 1%, the inoculation amount is 8%, the fermentation time is 60 hours, the sensory evaluation effect is good, and on the basis, the inventor further designs L9 (3)4) Orthogonal experiments to carry out specific process conditionsAnd (6) optimizing.
The factor levels determined from the single factor test results and the specific orthogonal experimental table design are shown in tables 1 and 2 below.
TABLE 1, L9 (3)4) Orthogonality test factors and levels
Note: a is the content of tobacco powder; b is the content of chlorogenic acid; c is the inoculation amount; d is fermentation time.
TABLE 2, L9 (3)4) Orthogonal design table
Cigarettes were prepared for the tobacco leaf samples prepared by the above orthogonal design and the control samples, respectively, and sensory quality evaluation by professional judges was organized, with the results shown in table 3 below.
TABLE 3 results of orthogonal experiments
The analysis on the table shows that compared with the method of only spraying chlorogenic acid, the method can obviously improve the quality of the tobacco leaves after fermentation treatment. Further analysis showed that the most suitable combination is A (2)/B (2)/C (1)/D (3), i.e., 10.0% tobacco powder, 1.0% chlorogenic acid, 6.0% inoculum, 72 h fermentation time. Since the orthogonal test did not include the combination, the combination was continuously verified, and the result showed that the sensory rating score reached 89.5 under the condition of the combination according to the present evaluation criteria.
Further, the prepared tobacco extract is subjected to aroma component analysis by GC-MS. The results are shown in Table 4 below.
TABLE 4 tobacco extract major aroma substances
The following table is continued:
the following table is continued:
the inventor thinks that the simple polyphenol substance has astringent feeling, but the polyphenol substance is oxidized and then reacts with protein, amino acid and the like to further degrade and generate aroma components such as furanone, pyrone, pyridine, pyrazine, pyrrole and the like, so that the tobacco aroma is richer, the smoke is more mellow and the polyphenol substance has a positive effect on improving the quality of tobacco leaves. Compared with CK group aroma components, the tobacco extract obtained by the invention has obviously increased aroma components such as furanone, pyrone, pyrazine, cyclopentenone and the like, and the substances make the smoke richer and have the roasted sweet aroma; the content of acid and alcohol aldehyde aromatic substances is increased to a certain extent, so that the smoke is more exquisite and smooth, and the cigarette irritation is reduced. The aroma component analysis result is consistent with the smoking result.
In conclusion, the inventors believe that: the pure addition of the tobacco extract can improve the aroma quality, aroma quantity and concentration of the smoke and cover up miscellaneous gas, so that the overall smoking quality of the tobacco leaves can be improved to a certain extent; but after the addition and fermentation treatment of the chlorogenic acid, the quality of the tobacco extract is further improved, and when the tobacco extract is used for cigarettes, the aroma quality, the aroma quantity, the concentration, the miscellaneous gas, the fineness, the irritation and the aftertaste of the smoke are greatly improved. The related technical scheme has the advantages of low cost, economy, feasibility and simple process, and can effectively improve the smoking quality of the cigarettes, so the method is suitable for industrial popularization and application.
Claims (7)
1. The tobacco extract for enhancing the flavor of tobacco is characterized by being prepared by mixing an eucommia chlorogenic acid extract and tobacco powder, fermenting by using yeast and extracting, and specifically comprising the following steps:
(1) mixing of materials
Uniformly mixing tobacco powder and chlorogenic acid, adding water in a mass ratio of 1-10 times of the mixture, and uniformly mixing to prepare a chlorogenic acid solution for fermentation;
in the chlorogenic acid solution for fermentation, the mass percent of tobacco powder is 1-20%, and the final content of chlorogenic acid is 0.5-5%;
(2) yeast fermentation
Sterilizing the uniformly mixed material in the step (1), inoculating aroma-producing yeast according to the mass ratio of 1-10%, and performing oscillation fermentation at 15-50 ℃ for 12-96 h;
(3) preparation of extract
Extracting and concentrating the fermented material in the step (2) to prepare a tobacco extract; the specific operation is as follows:
adding ethanol into the fermented material in the step (2) until the volume concentration of the ethanol reaches 50-95%, heating, refluxing, extracting, centrifuging or filtering, concentrating the filtrate to obtain a concentrate, namely a tobacco extract,
when heating reflux extraction is carried out, heating reflux extraction is carried out for 1-5 times, and the extraction time is 1-5 h each time;
when concentrating the filtrate, adopt the rotary evaporation concentration mode, during the rotary evaporation concentration, specific parameter is: the evaporation temperature is 50-80 ℃, and the vacuum degree is 60-200 mbar.
2. The tobacco extract for flavoring tobacco according to claim 1, wherein in the step (1), the mass percentage of the tobacco powder is 10%, and the final content of the chlorogenic acid is 1%.
3. A process for preparing a tobacco extract for flavoring tobacco as claimed in claim 1 or 2, comprising the steps of:
(1) mixing of materials
Uniformly mixing tobacco powder and chlorogenic acid, adding water in a mass ratio of 1-10 times of the mixture, and uniformly mixing to prepare a chlorogenic acid solution for fermentation;
in the chlorogenic acid solution for fermentation, the mass percent of tobacco powder is 1-20%, and the final content of chlorogenic acid is 0.5-5%;
(2) yeast fermentation
Sterilizing the uniformly mixed material in the step (1), inoculating aroma-producing yeast according to the mass ratio of 1-10%, and performing oscillation fermentation at 15-50 ℃ for 12-96 h;
(3) preparation of extract
And (3) extracting and concentrating the fermented material in the step (2) to prepare tobacco extract.
4. The method for preparing tobacco extract for flavoring according to claim 3, wherein in the step (3), the specific preparation method comprises the following steps: and (3) adding ethanol into the fermented material in the step (2) until the volume concentration of the ethanol reaches 50-95%, heating, refluxing, extracting, centrifuging or filtering, and concentrating the filtrate into a concentrate, namely the tobacco extract.
5. The method for preparing tobacco extract for flavoring according to claim 4, wherein the operation in the step (3) is as follows:
when heating reflux extraction is carried out, heating reflux extraction is carried out for 1-5 times, and the extraction time is 1-5 h each time;
during the concentration, adopt the rotary evaporation concentration mode, during the rotary evaporation concentration, specific parameter is: the evaporation temperature is 50-80 ℃, and the vacuum degree is 60-200 mbar.
6. The method for preparing tobacco extract for flavoring according to claim 3, wherein in the step (2), the fermentation is performed for 72 hours at 30 ℃ with shaking.
7. The application of the tobacco extract for flavoring tobacco in the tobacco according to claim 1 or 2, which is characterized in that the tobacco extract is used according to the mass proportion of 0.1-0.5 per thousand of tobacco shreds.
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