CN110305735A - It a kind of preparation of corn tobacco aromaticss and its is applied in tobacco - Google Patents
It a kind of preparation of corn tobacco aromaticss and its is applied in tobacco Download PDFInfo
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- CN110305735A CN110305735A CN201910643287.2A CN201910643287A CN110305735A CN 110305735 A CN110305735 A CN 110305735A CN 201910643287 A CN201910643287 A CN 201910643287A CN 110305735 A CN110305735 A CN 110305735A
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- corn
- tobacco
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- aromaticss
- fragrance
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Classifications
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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
- A24B15/20—Biochemical treatment
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
- A24B15/241—Extraction of specific substances
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
- A24B15/26—Use of organic solvents for extraction
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Manufacture Of Tobacco Products (AREA)
Abstract
It is applied the invention discloses a kind of preparation of corn tobacco aromaticss and its in tobacco, distiller's yeast/fruit wine yeast mixed fermentation strain is inoculated with according to the 0.1%-0.3% of corn pulp weight into corn pulp, mixed fermentation for 24 hours, is prepared for fermentation corn tobacco aromaticss.Fragrance is added to the water, is mixed, is uniformly sprayed on tobacco leaf, is sealed, place 3-12h at room temperature；It is dried to water content 12% under the conditions of 40 DEG C and obtains charging tobacco leaf.Fermentation corn tobacco aromaticss of the present invention can increase the fragrance of redrying aging tobacco leaves, reduce the irritation of cigarette, reduce miscellaneous gas, improve mouthfeel and increase the sweet sense of cigarette smoke, promote the quality of tobacco leaf.
Description
Technical field
The invention belongs to tobacco manufacture fields, and in particular to prepare cigarette using distiller's yeast and fruit wine yeast mixed fermentation corn
It is applied with fragrance and its in tobacco.
Background technique
Lowering harm and decreasing coking is the developing direction of tobacco business, the fragrance matter with the reduction of cigarette tar content, in flue gas
Loss is serious, and irritation increases, cigarette smoking quality decline, and expected satisfaction and pleased can not be obtained when consumer being caused to aspirate
Happy sense.Cigarette how to be solved while tar reduces, this technical problem of higher suction quality is kept, becomes tobacco business
One common technical problem.It is usually solved using technologies such as the qualities and blending for improving tobacco material in tobacco business
This problem.Essence spice for cigarette includes natural perfume material, chemical fragrance and bioflavours etc..
Bioflavours are the important components of tobacco aromaticss, using microorganism to the former material of natural plants, animal origin
Material ferments, and can obtain the cigarette flavor with bright characteristics.It chooses and has distinctive fruit or plant resources, utilize
Microorganism is fermented, and miscellaneous gas, stimulation possessed by ethyl alcohol, the natural perfume material that propylene glycol is directly extracted on the one hand can be reduced
The disadvantages of property, bitter taste and astringent taste；On the other hand part fragrance matter, polysaccharide, the Polyphenols that can retain in raw material are anti-oxidant
Substance；In addition, new fragrance matter and substance with humid keeping performance can be synthesized by fermentation.Therefore, microorganism is utilized
Fermentation can prepare perfume materials new, different from raw material itself, with itself distinct style and features, for cigarette
Blending improves the suction quality of cigarette.
Summary of the invention
Cigarette perfume is prepared using distiller's yeast and fruit wine yeast sweet tea mixed fermentation corn it is an object of that present invention to provide a kind of
The method expected and be used to improve quality of tobacco.
Embodiment of the present invention comprises the following steps that:
(1) fresh corn is shelled into grain, niblet is smashed to pieces using high speed plant bruisher, corn pulp is made, is put into steamer
Corn pulp after boiling is cooled to room temperature by boiling；
(2) distiller's yeast and fruit wine yeast are weighed respectively, are uniformly mixed, are prepared mixed fermentation strain；
(3) it is inoculated with mixed fermentation strain into corn pulp, stirs evenly, ferments；
(4) edible alcohol, cohobation extraction are added into the corn fermented；
(5) cohobation extract is filtered with fast qualitative filter paper；
(6) under the conditions of 50-65 DEG C, concentrate the filtrate to the 1/20-1/10 of original volume with Rotary Evaporators, acquisition it is dense
Contracting liquid is tobacco aromaticss.
Currently preferred technical solution are as follows:
(1) fresh corn is shelled into grain, niblet is smashed to pieces using high speed plant bruisher, corn pulp is made, is put into steamer
Corn pulp after boiling is cooled to room temperature by boiling 15min；
(2) according to distiller's yeast: fruit wine yeast=8: the ratio of 1 (w/w) prepares mixed fermentation strain；
(3) it is inoculated with mixed fermentation strain into corn pulp according to the 0.1%-0.3% of corn pulp weight, stirs evenly,
It ferments for 24 hours at 30 DEG C；
(4) 95% edible alcohol of 3 times of weight is added into the corn fermented, cohobation extracts 3h；
(5) cohobation extract is filtered with 2 layers of fast qualitative filter paper；
(6) under the conditions of 50-65 DEG C, concentrate the filtrate to the 1/20-1/10 of original volume with Rotary Evaporators, acquisition it is dense
Contracting liquid is tobacco aromaticss；
(7) a certain amount of warehouse redrying aging tobacco leaves are weighed；Above-mentioned preparation is weighed according to the 0.1%-0.3% of tobacco leaf weight
Good fragrance；Weigh the water of tobacco leaf weight 8%；
(8) fragrance weighed up is added to the water, is mixed；Prepared fragrance is uniformly sprayed on tobacco leaf, is sealed,
3-12h is placed at room temperature；
(9) tobacco leaf handled well is placed under the conditions of 40 DEG C and is dried to water content 12% (w/w), obtain charging tobacco leaf；
(10) will feed tobacco leaf chopping, be then rolled into cigarette, by profession smoke panel test personnel carry out sensory quality assessment.
Compared with the existing technology, present invention has the advantage that
The raw material corn that the present invention uses is from a wealth of sources, less expensive, as inbred crops, has green, strong
The characteristics of health.Secondly, corn sugar content is high, possesses the distinctive fragrance matter of corn, can be generated newly after corn fermentation
Fragrance matter can significantly improve the quality of tobacco leaf well with cigarette perfume phase harmony using the fragrance of corn fermentation preparation.Separately
Outside, solid-state mixed fermentation is carried out using distiller's yeast and barms, technical equipment is of less demanding, and operating process is simple, at low cost
It is honest and clean, industrialized production easy to accomplish and application.
Specific embodiment
Explanation is further explained to the application below with reference to embodiment, before introducing specific embodiment, with regard to following realities
Part Experimental Background situation in example is applied to be briefly discussed below.
Test material:
Baise of Guangxi answers cured tobacco leaf within 2016, grade: upper tangerine three (B3F), by Guangxi China Tobacco Industrial LCC
It provides.
Experimental facilities and detection method:
Fragrance matter is measured using gas chromatograph-mass spectrometer (GC-MS), analysis process are as follows: the sample 30g that weighs that treated into
Row crushes, and crosses 60 meshes, Simultaneous distillation-extraction 2.5h, extractant CH2Cl2.After steaming, liquid to be extracted is cooled to room temperature
1ml internal standard is added afterwards, is then added after anhydrous sodium sulfate stands an evening and is concentrated, be concentrated into 1ml and carry out GC/ into chromatogram bottle
MS detection.
GC/MS detection: chromatographic condition: HP-5MS (60m × 0.25mmi.d. × 0.25 μm d.f.) chromatographic column；Carrier gas: high
Pure helium；Injector temperature: 280 DEG C；Flow velocity: 3mL/min；Split ratio: 5: 1.Temperature program: 50 DEG C of initial temperature holdings
2min rises to 200 DEG C with 8 DEG C/min, then rises to 280 DEG C with 2 DEG C/min, keeps 10min.
Mass Spectrometry Conditions: 270 DEG C of interface temperature, 230 DEG C of ion source temperature, 150 DEG C of quadrupole rod temperature, Ionization mode EI,
Electron energy 70eV, 35~550m/z of mass scan range.
Embodiment one
200 grams of fresh sweet corn kernel is weighed, niblet is smashed to pieces using high speed plant bruisher, corn pulp is made, be put into steaming
Pot boiling 15min, the corn pulp after boiling is cooled to room temperature.Distiller's yeast and fruit wine yeast are weighed respectively according to 8: 1 ratio, are mixed
It closes uniformly, prepares mixed fermentation strain；0.2g mixed fermentation strain is weighed, is inoculated into corn pulp, stirs evenly, at 30 DEG C
Lower fermentation is for 24 hours.Then 600 gram of 95% edible alcohol is added into the corn pulp fermented, cohobation extracts 3h.Liquid to be extracted
After cooling, cohobation extract is filtered with 2 layers of fast qualitative filter paper, then under the conditions of 60 DEG C, will be filtered with Rotary Evaporators
Liquid concentration, the 25ml concentrate of acquisition is corn tobacco aromaticss.
Embodiment two
200 grams of fresh sweet corn kernel is weighed, niblet is smashed to pieces using high speed plant bruisher, corn pulp is made, be put into steaming
Pot boiling 15min, the corn pulp after boiling is cooled to room temperature.Distiller's yeast and fruit wine yeast are weighed respectively according to 8: 1 ratio, are mixed
It closes uniformly, prepares mixed fermentation strain；0.4g mixed fermentation strain is weighed, is inoculated into corn pulp, stirs evenly, at 30 DEG C
Lower fermentation is for 24 hours.Then 600 gram of 95% edible alcohol is added into the corn pulp fermented, cohobation extracts 3h.Liquid to be extracted
After cooling, cohobation extract is filtered with 2 layers of fast qualitative filter paper, then under the conditions of 60 DEG C, will be filtered with Rotary Evaporators
Liquid concentration, the 20ml concentrate of acquisition is corn tobacco aromaticss.
Embodiment three
200 grams of fresh sweet corn kernel is weighed, niblet is smashed to pieces using high speed plant bruisher, corn pulp is made, be put into steaming
Pot boiling 15min, the corn pulp after boiling is cooled to room temperature.Distiller's yeast and fruit wine yeast are weighed respectively according to 8: 1 ratio, are mixed
It closes uniformly, prepares mixed fermentation strain；0.6g mixed fermentation strain is weighed, is inoculated into corn pulp, stirs evenly, at 30 DEG C
Lower fermentation is for 24 hours.Then 600 gram of 95% edible alcohol is added into the corn pulp fermented, cohobation extracts 3h.Liquid to be extracted
After cooling, cohobation extract is filtered with 2 layers of fast qualitative filter paper, then under the conditions of 60 DEG C, will be filtered with Rotary Evaporators
Liquid concentration, the 30ml concentrate of acquisition is corn tobacco aromaticss.
Experiment detection
For choosing the corn fragrance prepared in embodiment one, with using gas chromatograph-mass spectrometer (GC-MS) measurement sweet tea jade
Fragrance matter in rice fragrance.What is listed in table 1 is the Partial Feature fragrance matter that detected.As can be seen from the table,
In fragrance other than having the glucides such as sucrose, glucose and fructose, there are also 1- amylalcohol, 1,3-Dihydroxyacetone, 3- deoxidations
The fragrance matters such as sweet dew lactone, 3- hexenoic acid and Glycerin monoacetate, these fragrance matters can give cigarette cigarette
The effects of gas brings sweetened, flavouring, reduces irritation and reduce miscellaneous gas, facilitates the quality for promoting tobacco leaf.
Example IV
Weigh tangerine three (B3F) tobacco leaf in the Baise of Guangxi in 2016 of 200g；It weighs and is prepared in 0.2g embodiment one respectively
Corn fragrance and 16g water.The fragrance weighed up is added to the water mixing, is then uniformly sprayed on tobacco leaf, is sealed, in room
Temperature is lower to place 3h.The tobacco leaf handled well is placed under the conditions of 40 DEG C and is dried to water content 12% (w/w).To treated tobacco leaf into
Row chopping rolls, then by each group cigarette sample (every 0.80 ± 0.01g of cigarette gross weight) in temperature (22 ± 2) DEG C, relatively wet
Spend (60 ± 5) % climatic chamber in balance for 24 hours after, according to finished cigarettes evaluation criterion to charging cigarette and control cigarette into
Row compares smoke panel test identification and evaluation.Evaluation result shows untreated tobacco leaf, and flue gas exquisiteness owes soft, and perfume quantity is more sufficient, sweet
Degree is general, and palate micro-puckery, irritation is larger, and slightly, strength is sufficient for xylon gas；Treated tobacco leaf, flue gas exquisiteness is soft, perfume quantity
Abundance, sweet degree is moderate, enters that larynx is gentle, and irritation is small, xylon gas are less, and strength is moderate, and quality is obviously improved.
Embodiment five
Weigh tangerine three (B3F) tobacco leaf in the Baise of Guangxi in 2016 of 200g；It weighs and is prepared in 0.4g embodiment two respectively
Corn fragrance and 16g water.The fragrance weighed up is added to the water mixing, is then uniformly sprayed on tobacco leaf, is sealed, in room
Temperature is lower to place 6h.The tobacco leaf handled well is placed under the conditions of 40 DEG C and is dried to water content 12% (w/w).To treated tobacco leaf into
Row chopping rolls, then by each group cigarette sample (every 0.80 ± 0.01g of cigarette gross weight) in temperature (22 ± 2) DEG C, relatively wet
Spend (60 ± 5) % climatic chamber in balance for 24 hours after, according to single-tobacco-typed cigarette evaluation criterion to cigarette carry out quality smoke panel test identification and
Evaluation.Evaluation result shows untreated tobacco leaf, and flue gas exquisiteness owes soft, and perfume quantity is more sufficient, and sweet degree is general, palate micro-puckery,
Irritation is larger, and slightly, strength is sufficient for xylon gas；Treated tobacco leaf, flue gas exquisiteness is soft, and perfume quantity is sufficient, and sweet degree is moderate,
It is gentle to enter larynx, irritation is small, and xylon gas are less, and strength is moderate, and quality is obviously improved.
Embodiment six
Weigh tangerine three (B3F) tobacco leaf in the Baise of Guangxi in 2016 of 200g；It weighs and is prepared in 0.6g embodiment three respectively
Corn fragrance and 16g water.The fragrance weighed up is added to the water mixing, is then uniformly sprayed on tobacco leaf, is sealed, in room
Temperature is lower to place 12h.The tobacco leaf handled well is placed under the conditions of 40 DEG C and is dried to water content 12% (w/w).To treated tobacco leaf
It carries out chopping, roll, then by each group cigarette sample (every 0.80 ± 0.01g of cigarette gross weight) in temperature (22 ± 2) DEG C, opposite
After being balanced for 24 hours in the climatic chamber of humidity (60 ± 5) %, quality is carried out to cigarette according to single-tobacco-typed cigarette evaluation criterion and is smoked panel test identification
And evaluation.Evaluation result shows untreated tobacco leaf, and flue gas exquisiteness owes soft, and perfume quantity is more sufficient, and sweet degree is general, and palate is micro-
Puckery, irritation is larger, and slightly, strength is sufficient for xylon gas；Treated tobacco leaf, flue gas exquisiteness is soft, and perfume quantity is sufficient, and sweet degree is suitable
In, enter that larynx is gentle, and irritation is small, xylon gas are less, and strength is moderate, and quality is obviously improved.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent substitution, improvement and etc. done be should be included within the scope of the present invention.
Claims (15)
1. a kind of preparation of corn tobacco aromaticss, which is characterized in that comprise the following steps that:
(1) fresh corn is shelled into grain, niblet is smashed to pieces using high speed plant bruisher, corn pulp is made, be put into steamer steaming
It boils, the corn pulp after boiling is cooled to room temperature；
(2) distiller's yeast and fruit wine yeast are weighed respectively, are uniformly mixed, are prepared mixed fermentation strain；
(3) it is inoculated with mixed fermentation strain into corn pulp, stirs evenly, ferments；
(4) edible alcohol, cohobation extraction are added into the corn fermented；
(5) cohobation extract is filtered with fast qualitative filter paper；
(6) under the conditions of 50-65 DEG C, the 1/20-1/10 of original volume, the concentrate of acquisition are concentrated the filtrate to Rotary Evaporators
As tobacco aromaticss.
2. a kind of preparation of corn tobacco aromaticss as described in claim 1, it is characterised in that: the corn is commercially available new
Fresh and sweet corn.
3. a kind of preparation of corn tobacco aromaticss as described in claim 1, it is characterised in that: in step (1), be put into steamer
Boiling 15min；
4. a kind of preparation of corn tobacco aromaticss as described in claim 1, which is characterized in that in step (2), fermenting microbe
For commercially available distiller's yeast and commercially available fruit wine yeast.
5. a kind of preparation of corn tobacco aromaticss as described in claim 1, which is characterized in that in step (2), mixed fermentation
In strain, distiller's yeast: fruit wine yeast=8: 1 (w/w).
6. a kind of preparation of corn tobacco aromaticss as described in claim 1, which is characterized in that in step (3), mixed fermentation
The inoculum concentration of strain is the 0.1%-0.3% of corn pulp weight.
7. a kind of preparation of corn tobacco aromaticss as described in claim 1, which is characterized in that in step (3), corn pulp
Fermentation temperature is 30 DEG C, and fermentation time is for 24 hours.
8. a kind of preparation of corn tobacco aromaticss as described in claim 1, which is characterized in that in step (4), 95% is edible
Alcohol is commercially available 95% edible alcohol, and the usage amount of 95% edible alcohol is 3 times of malt weight.
9. described in a kind of preparation of corn tobacco aromaticss as described in claim 1, which is characterized in that in step (4), reflux
Distillation extraction time is 3h.
10. a kind of preparation of corn tobacco aromaticss as described in claim 1, which is characterized in that in step (5), reflux is steamed
Extract is evaporated to be filtered with 2 layers of fast qualitative filter paper.
11. a kind of preparation of corn tobacco aromaticss as described in claim 1, which is characterized in that in step (6), use rotation
Turning heating temperature when evaporimeter is 50 DEG C -65 DEG C.
12. a kind of preparation of corn tobacco aromaticss as described in claim 1, which is characterized in that in step (6), filtrate is dense
It is reduced to the 1/20-1/10 of original volume.
13. a kind of preparation of corn tobacco aromaticss as described in claim 1, which is characterized in that in step (7), corn
The dosage of fragrance is the 0.1%-0.3% of tobacco leaf weight.
14. a kind of preparation-obtained fragrance of preparation method of corn tobacco aromaticss as described in any in claim 1-13
Application in tobacco, which is characterized in that prepared corn fragrance is used to enrich the fragrance of tobacco leaf, reduces the stimulation of cigarette
Property, improve mouthfeel, reduce miscellaneous gas and increase the sweet sense of cigarette smoke, promotes the quality of tobacco leaf.
15. a kind of preparation-obtained fragrance of preparation method of corn tobacco aromaticss as described in any in claim 1-13
Application in tobacco, it is characterised in that:
(7) a certain amount of warehouse redrying aging tobacco leaves are weighed；Above-mentioned prepare is weighed according to the 0.1%-0.3% of tobacco leaf weight
Fragrance；Weigh the water of tobacco leaf weight 8%；
(8) fragrance weighed up is added to the water, is mixed；Prepared fragrance is uniformly sprayed on tobacco leaf, is sealed, in room temperature
Lower placement 3-12h；
(9) tobacco leaf drying that will be handled well obtains charging tobacco leaf.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910643287.2A CN110305735A (en) | 2019-07-17 | 2019-07-17 | It a kind of preparation of corn tobacco aromaticss and its is applied in tobacco |
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| CN201910643287.2A CN110305735A (en) | 2019-07-17 | 2019-07-17 | It a kind of preparation of corn tobacco aromaticss and its is applied in tobacco |
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| CN112120271A (en) * | 2020-09-18 | 2020-12-25 | 广西中烟工业有限责任公司 | Preparation of malt tobacco flavor and application of malt tobacco flavor in tobacco |
| CN112538401A (en) * | 2020-11-19 | 2021-03-23 | 河南中烟工业有限责任公司 | Preparation method of corn spice for cigarettes |
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