CN109875093A - It can be used for the ultralow temperature preparation method of the cocoa bean Ultramicro-powder of cigarette product flavoring and casing - Google Patents
It can be used for the ultralow temperature preparation method of the cocoa bean Ultramicro-powder of cigarette product flavoring and casing Download PDFInfo
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- CN109875093A CN109875093A CN201910102796.4A CN201910102796A CN109875093A CN 109875093 A CN109875093 A CN 109875093A CN 201910102796 A CN201910102796 A CN 201910102796A CN 109875093 A CN109875093 A CN 109875093A
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- Prior art keywords
- cocoa bean
- powder
- liquid nitrogen
- ultramicro
- ultralow temperature
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 55
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 55
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 54
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 54
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 58
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000001291 vacuum drying Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 6
- 239000002304 perfume Substances 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000000391 smoking effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 11
- 238000004227 thermal cracking Methods 0.000 description 6
- 239000002245 particle Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000003872 feeding technique Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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Abstract
The present invention provides a kind of ultralow temperature preparation method of cocoa bean Ultramicro-powder that can be used for cigarette product flavoring and casing, include the following steps: the cocoa bean material for 1) weighing certain mass, water removal drying is carried out in a vacuum drying oven, weighing calculates the moisture content of raw material after drying, obtains cocoa bean A；2) liquid nitrogen switch pump is opened, liquid nitrogen is passed through air-stream type ultrafine pulverizer, pre-cooling 30 minutes is carried out to it；3) the cocoa bean A after drying is added in precooled air-stream type ultrafine pulverizer and is crushed, in cocoa bean A crushing process, keep being continuously added into for liquid nitrogen by feed opening, prepare partial size and the relatively uniform cocoa bean Ultramicro-powder of pattern.The ultralow temperature crushing technology that the present invention is assisted by establishing liquid nitrogen, realize the ultralow temperature preparation of cocoa bean Ultramicro-powder, by adjusting with control preparation technology parameter, size and its distribution and pattern are obtained than more uniform cocoa bean Ultramicro-powder, for the flavoring and casing of cigarette product, has the function that abundant cigarette perfume, improves cigarette smoking quality.
Description
Technical field
The present invention relates to perfuming cigarette feeding technique field, specifically a kind of cocoa that can be used for cigarette product flavoring and casing
The ultralow temperature preparation method of beans Ultramicro-powder.
Background technique
In use, there are the unabiding problem of volatile, fragrance remaining time, some perfume (or spice) for traditional liquid natural fragrance
Expect that oxidizable or chance photo-thermal easily decomposes, cannot apply in food formula well, and because of the volatilization of fragrance during storage
It escapes and the pot-life for processing finished product is caused substantially to shorten.These disadvantages limit the use type sum number of part natural perfume material
Amount, many excellent fragrance are given it up because of disadvantage mentioned above.The natural plant incense more for some lubricant component contents
Often there is the disadvantages of production efficiency is low, product flavouring essence quality is poor, can also introduce sometimes in material, conventional solvent extraction process
Organic solvent limits the application range of natural perfume material.Natural plant pefume is handled through Ordinary pulverization, powder-type can be obtained
Fragrance product has solid spice as food additives and is applied to food service industry.The solid spice of traditional diamond-making technique preparation,
There is the defects of particle is larger, granularity is uneven, be easily reduced the presentation quality and mouthfeel effect of product, limit to a certain extent
Its application in the food industry is made.It will can exempt solvent penetrating cell wall entrance general into the cell after fragrance ultramicro grinding broken wall
The lengthy procedure and obstacle of fragrance effective component dissolution, greatly simplify process for producing, while can will be fragrant using pulverizing
Pungent material moment under low-temperature condition is broken into the excellent ultramicro powder of homogeneous grain diameter, good dispersion, to greatest extent inhibit fragrance at
The volatilization divided escapes.With the reduction of partial size, mobility, solubility and absorptivity be increased, and huge porosity makes
The fragrance that vestibule accommodates is prolonged not to be dissipated, thus the fragrance of Ultramicro-powder fragrance product is very strong, pure, and application effect is also more preferably.
The application field of solid spice is concentrated mainly on food, daily use chemicals industry, and the application study in cigarette products is less.About super
Application study of the micro mist in cigarette, the country is rarely reported.
The ultralow temperature crushing technology that the present invention is assisted by establishing liquid nitrogen, realizes the ultralow temperature system of cocoa bean Ultramicro-powder
It is standby, by adjusting with control preparation technology parameter, size and its distribution and pattern can be obtained than more uniform cocoa bean Ultramicro-powder,
The flavoring and casing that can be used for cigarette product has the function that abundant cigarette perfume, improves cigarette smoking quality.
Summary of the invention
It is an object of the present invention to provide it is a kind of it is easy to operate, low-cost prepare can be used for cigarette product flavoring and casing can
Can beans Ultramicro-powder method.
Technical scheme is as follows:
A kind of ultralow temperature preparation method for the cocoa bean Ultramicro-powder can be used for cigarette product flavoring and casing, including walk as follows
It is rapid:
1) the cocoa bean material for weighing certain mass, carries out water removal drying in a vacuum drying oven, weighs after drying
The moisture content for calculating raw material, obtains cocoa bean A；
2) liquid nitrogen switch pump is opened, liquid nitrogen is passed through air-stream type ultrafine pulverizer, pre-cooling 30 minutes is carried out to it；
3) the cocoa bean A after drying is added in precooled air-stream type ultrafine pulverizer and is crushed by feed opening,
In cocoa bean A crushing process, being continuously added into for liquid nitrogen, liquid nitrogen flow 1.5-2.5mL/min, by adjusting crushing process are kept
Middle liquid nitrogen flow, air-flowing type slightly pulverizer power and discharge port size prepare partial size and the relatively uniform cocoa bean of pattern is super
Micro mist.
Further, cocoa bean material is placed in a vacuum drying oven in step 1), is dried in vacuo 12 hours in 60 DEG C.
Further, it is 1.5-2.5mL/min that liquid nitrogen flow is adjusted in step 2).
The beneficial effects of the present invention are: remaining ultralow in the crushing process of cocoa bean using the ultralow temperature characteristics of liquid nitrogen
Temperature state is at hard and crisp easy crushing state, so that size and shape be prepared than more uniform cocoa bean ultra micro
Powder.
Beneficial effects of the present invention especially show the addition due to maintaining liquid nitrogen in crushing process, not only contribute to cocoa
The ultramicro grinding of bean material, and disintegrating apparatus can be made to maintain lower temperature, it reduces and bring high temperature is mechanically pulverized, thus really
Protecting entire disintegrating process can continue to carry out.In addition, continuous atmospheric pressure is formed in discharge port during liquid nitrogen gasification, by adjusting liquid
Nitrogen flow can control air-flow size, be conducive to disperse cocoa bean Ultramicro-powder in discharge port, reduce its soft-agglomerated degree.
The present invention provides ideal solution for the preparation of all kinds of natural perfume material Ultramicro-powders such as cocoa bean.
Detailed description of the invention
Fig. 1 (a) is the scanning electron microscope (SEM) photograph of product that the embodiment of the present invention 1 obtains, and Fig. 1 (b) is that part is put in Fig. 1 (a)
Big figure；
Fig. 2 (a) is the scanning electron microscope (SEM) photograph of product that the embodiment of the present invention 2 obtains, and Fig. 2 (b) is that part is put in Fig. 2 (a)
Big figure；
Fig. 3 (a) is the average grain diameter for the product that the embodiment of the present invention 1 obtains, and Fig. 3 (b) is particle diameter distribution；
Fig. 4 (a) is the average grain diameter for the product that the embodiment of the present invention 2 obtains, and Fig. 4 (b) is particle diameter distribution；
Fig. 5 is the thermal cracking characteristic for the product that the embodiment of the present invention 1 obtains；
Fig. 6 is the thermal cracking characteristic for the product that the embodiment of the present invention 2 obtains.
Specific embodiment
The present invention will be further described with reference to the accompanying drawings and examples, and certain following embodiments should not be construed as pair
Limitation of the invention.
Embodiment 1:
A kind of ultralow temperature preparation method for the cocoa bean Ultramicro-powder can be used for cigarette product flavoring and casing, including walk as follows
It is rapid:
The vacuum drying of cocoa bean material: 1000g cocoa bean material is placed in a vacuum drying oven, and is dried in vacuo in 60 DEG C
12 hours, weighing calculated moisture content.
Airslide disintegrating mill pre-cooling: open liquid nitrogen switch pump, adjustings liquid nitrogen flow be 1.5mL/min, to airslide disintegrating mill into
Row pre-cooling 30min.
Air-flow crushing machine inlet is added in cocoa bean material after vacuum drying, maintenance liquid nitrogen flow is 1.5mL/min；
After 10min, airslide disintegrating mill switch is opened, starts ultralow temperature and crushes, in crushing process, liquid nitrogen flow 2.0mL/min.In gas
It flows pulverizer discharge port and accesses material collection bag, collect the cocoa bean Ultramicro-powder that ultralow temperature crushes preparation.
Fig. 1 be ultralow temperature crush preparation cocoa bean Ultramicro-powder scanning electron microscope (SEM) photograph, Fig. 3 be its corresponding average grain diameter and
Grain size distribution, Fig. 5 are the thermal cracking performance plots of cocoa bean Ultramicro-powder.Fig. 1 proves to have obtained pattern to be made of little particle
Irregular bulk cocoa bean Ultramicro-powder, the cocoa bean Ultramicro-powder average grain diameter that Fig. 3 is proved is about 11.49 ± 3.90 μm, Fig. 5
Prove that cocoa bean Ultramicro-powder has good thermal cracking characteristic.
Embodiment 2:
A kind of ultralow temperature preparation method for the cocoa bean Ultramicro-powder can be used for cigarette product flavoring and casing, including walk as follows
It is rapid:
The vacuum drying of cocoa bean material: 1000g cocoa bean material is placed in a vacuum drying oven, and is dried in vacuo in 60 DEG C
12 hours, weighing calculated moisture content.
Airslide disintegrating mill pre-cooling: open liquid nitrogen switch pump, adjustings liquid nitrogen flow be 2.0mL/min, to airslide disintegrating mill into
Row pre-cooling 30min.
Air-flow crushing machine inlet is added in cocoa bean material after vacuum drying, maintenance liquid nitrogen flow is 2.0mL/min；
After 10min, airslide disintegrating mill switch is opened, starts ultralow temperature and crushes；In crushing process, liquid nitrogen flow 2.0mL/min.In gas
It flows pulverizer discharge port and accesses material collection bag, collect the cocoa bean Ultramicro-powder that ultralow temperature crushes preparation.
Fig. 2 be ultralow temperature crush preparation cocoa bean Ultramicro-powder scanning electron microscope (SEM) photograph, Fig. 4 be its corresponding average grain diameter and
Grain size distribution, Fig. 6 are the thermal cracking performance plots of cocoa bean Ultramicro-powder.Fig. 2 proves to have obtained pattern to be made of little particle
Irregular bulk cocoa bean Ultramicro-powder, the cocoa bean Ultramicro-powder average grain diameter that Fig. 4 is proved is about 10.28 ± 2.73 μm, Fig. 6
Prove that cocoa bean Ultramicro-powder has good thermal cracking characteristic.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Belong to those skilled in the art in the technical scope disclosed by the present invention, any changes or substitutions that can be easily thought of, all answers
It is included within the scope of the present invention.Therefore, protection scope of the present invention should be subject to the protection scope in claims.
Claims (3)
1. a kind of ultralow temperature preparation method for the cocoa bean Ultramicro-powder that can be used for cigarette product flavoring and casing, it is characterised in that including
Following steps:
1) the cocoa bean material for weighing certain mass, carries out water removal drying in a vacuum drying oven, and weighing calculates after drying
The moisture content of raw material obtains cocoa bean A；
2) liquid nitrogen switch pump is opened, liquid nitrogen is passed through air-stream type ultrafine pulverizer, pre-cooling 30 minutes is carried out to it；
3) the cocoa bean A after drying is added in precooled air-stream type ultrafine pulverizer and is crushed by feed opening, cocoa
In beans A crushing process, being continuously added into for liquid nitrogen, liquid nitrogen flow 1.5-2.5mL/min, by adjusting liquid in crushing process are kept
Nitrogen flow, air-flowing type slightly pulverizer power and discharge port size prepare partial size and the relatively uniform cocoa bean ultra micro of pattern
Powder.
2. it can be used for the ultralow temperature preparation method of the cocoa bean Ultramicro-powder of cigarette product flavoring and casing as described in claim 1,
It is characterized by: cocoa bean material is placed in a vacuum drying oven in step 1), it is dried in vacuo 12 hours in 60 DEG C.
3. it can be used for the ultralow temperature preparation method of the cocoa bean Ultramicro-powder of cigarette product flavoring and casing as described in claim 1,
It is characterized by: adjusting liquid nitrogen flow in step 2) is 1.5-2.5mL/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910102796.4A CN109875093A (en) | 2019-02-01 | 2019-02-01 | It can be used for the ultralow temperature preparation method of the cocoa bean Ultramicro-powder of cigarette product flavoring and casing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910102796.4A CN109875093A (en) | 2019-02-01 | 2019-02-01 | It can be used for the ultralow temperature preparation method of the cocoa bean Ultramicro-powder of cigarette product flavoring and casing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109875093A true CN109875093A (en) | 2019-06-14 |
Family
ID=66927838
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910102796.4A Withdrawn CN109875093A (en) | 2019-02-01 | 2019-02-01 | It can be used for the ultralow temperature preparation method of the cocoa bean Ultramicro-powder of cigarette product flavoring and casing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109875093A (en) |
-
2019
- 2019-02-01 CN CN201910102796.4A patent/CN109875093A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190614 |
|
| WW01 | Invention patent application withdrawn after publication |