CN110358630B

CN110358630B - Spice with fresh and spicy flavor for cigarettes, preparation method of spice and application of spice in cigarettes

Info

Publication number: CN110358630B
Application number: CN201910553195.5A
Authority: CN
Inventors: 王宝林; 姚倩; 孙九喆; 王新中; 王二彬; 许衡; 刘超; 张书伟; 马一琼; 贾国涛
Original assignee: China Tobacco Henan Industrial Co Ltd
Current assignee: China Tobacco Henan Industrial Co Ltd
Priority date: 2019-06-25
Filing date: 2019-06-25
Publication date: 2022-09-20
Anticipated expiration: 2039-06-25
Also published as: CN110358630A

Abstract

The invention belongs to the technical field of tobacco processing, and particularly relates to a spicy tobacco flavor, a preparation method thereof and application thereof in cigarettes. The spicy tobacco flavor provided by the invention comprises the following raw materials in percentage by mass: 20% -30% of pepper bud leaves, 30% -60% of perilla leaves and 20% -40% of jojoba flavor, in the preparation process of cigarettes, an organic solvent in which the spicy flavor for the fresh spicy flavor is dissolved is uniformly sprayed on tobacco shreds, when the adding amount of the spicy flavor for the fresh spicy flavor accounts for 0.01-0.1% of the weight of the tobacco shreds, cigarette smoke can be enriched, an effective flavor enhancement effect is achieved on cigarette products, the extract can also give unique aroma notes to the cigarettes, the characteristics of the cigarettes are highlighted, and the internal quality of the cigarettes is integrally improved. The extract is used as a cigarette spice, has obvious effect, has good application prospect for cigarette products with special styles, and is suitable for the industrial production of cigarettes.

Description

Spice for fresh and spicy cigarettes, preparation method thereof and application of spice in cigarettes

Technical Field

The invention belongs to the technical field of tobacco processing, and particularly relates to a spicy tobacco flavor, a preparation method thereof and application thereof in cigarettes.

Background

The cigarette flavor is an important component in cigarette brand cultivation, and is an important means for highlighting the personalized style of cigarette products, the inherent flavor substances of tobacco existing in tar are inevitably lost while the tar of the cigarettes is reduced, so that the problems of cigarette aroma loss, sensory comfort reduction and other style characteristics weakening are caused, and the natural flavor has the characteristics of unique and natural aroma, harmonious and full aroma, lasting aroma and the like, so that the effective flavor component is searched from natural plants to serve as the low-tar cigarette flavor, and the natural trend of cigarette development is formed.

The zanthoxylum bungeanum is a plant of the genus zanthoxylum of the family Rutaceae, deciduous shrub or small arbor, is produced in east Asia and North America, has about 250 species in the world, nearly 60 species in China, and is widely distributed in the provinces of south and north China. The pricklyash peel has the characteristics of fragrance and spicy taste, can be eaten and used for medicine, can promote salivation, increase appetite, and has the effects of resisting ulcer, diarrhea, protecting liver, protecting heart, lowering blood pressure, resisting coagulation, inhibiting pathogenic microorganisms, resisting cancer and the like. The scholars at home and abroad carry out a series of researches on the chemical components of the pepper, and the pepper is found to contain volatile oil, alkaloid, flavonoid substances, organic acid and other components.

The pepper has special strong fragrance, so the pepper can endow the cigarette with special fragrance style when being added into the cigarette. However, the pepper has pungent and spicy flavor and is lasting, so that the stimulation of cigarettes to oral cavities and nasal cavities can be increased while the cigarette fragrance is enriched, and the taste of the cigarettes is damaged. Chinese patent with publication number CN102499433B discloses the application of a Zanthoxylum bungeanum alcohol extract in cigarette flavoring and casing materials, wherein the Zanthoxylum bungeanum alcohol extract not only retains the main fragrance components in Zanthoxylum bungeanum, but also removes impurities such as wood fiber, and the method is simple and can improve the smoking texture of cigarettes.

Purple perilla is named as: common perilla, red perilla, etc., which are annual herbaceous plants of the family labiatae, and wild species and cultivated species are available in north China, south China, southwest China and Taiwan province. It has special fragrance, more wrinkled and curled leaves, purple green tender branches, marrow in the middle of the section, fragrant smell and slightly pungent taste.

The folium Perillae contains abundant volatile oil, glucoside, flavone, organic acids, and sterols, and the extract (or perilla oil) prepared from folium Perillae is food additive allowable in GB-2760, and is also one of common spice in food, daily chemical, and tobacco. According to the principle of 'similarity and compatibility', the perilla extract is generally prepared by a water extraction or alcohol extraction process. However, the simple water extraction or alcohol extraction process can only extract components with polarity similar or similar to that of the extraction solvent, and other components with polarity different from that of the extraction solvent cannot be effectively extracted, so that effective comprehensive utilization of the perilla leaves cannot be realized.

Bumper incense, also known as Isodon japonicus, is a potted plant that can emit light and delicate fragrance. The product is famous because the product can emit comfortable fragrance after being touched, and also enjoys the reputation of apple fragrance because the product has strong and sweet fragrance which is quite similar to the fragrance of apple, and smells refreshing; has effects in clearing away summer-heat and expelling mosquito.

Disclosure of Invention

The invention aims to provide a fresh-spicy tobacco flavor which is used as a flavor additive for low-tar tobacco and added into cigarettes so as to solve the problem of flavor loss caused by reduction of tar content in the existing cigarette preparation process.

The invention also provides a preparation method of the spice for the spicy cigarette and application of the spice for the spicy cigarette in cigarette flavoring.

In order to achieve the purpose, the invention adopts the following technical scheme:

the spicy tobacco flavor comprises the following raw materials in percentage by mass: 20 to 30 percent of pepper bud leaves, 30 to 60 percent of perilla leaves and 20 to 40 percent of dodder.

Preferably, the spice for the fresh-spice type cigarettes comprises the following raw materials in percentage by mass: 20% of pepper bud leaves, 40% of perilla leaves and 40% of pelargonium odoratissimum.

The preparation method of the spicy tobacco flavor comprises the following steps:

(1) pretreatment: picking fresh Chinese prickly ash bud leaves, perilla leaves and pelargonium odoratissimum leaves, cleaning with clear water, draining, placing into a drying oven, drying at 50-70 ℃, grinding and crushing the three dried plant leaves, and sieving with a 60-mesh sieve;

(2) distillation and extraction: mixing fructus Zanthoxyli bud, folium Perillae and herba Boehmeriae Acetosae powder, adding 10-20 times of distilled water, and water bathing for 3-5 hr; extracting the aroma substances by using ether in a water bath environment to obtain primary feed liquid;

(3) concentration and purification: adding anhydrous sodium sulfate into the primary feed liquid obtained by extraction in the step (2), drying for 6-8 h, and taking supernatant liquid to obtain secondary feed liquid; and (3) carrying out rotary evaporation and concentration on the secondary feed liquid under the condition of water bath, wherein the concentrated substance is the spicy tobacco flavor.

Specifically, in the step (2), 30-50 mL of diethyl ether is added into every 50g of mixed powder of the pepper buds, the perilla leaves and the dodder for extraction;

specifically, 10-30 g of anhydrous sodium sulfate is added into a primary feed liquid obtained by extracting 50g of mixed powder of the pepper bud, the perilla leaf and the dodder in the step (3).

Preferably, the temperature of the water bath in the step (2) is 55-65 ℃.

Preferably, the temperature of the water bath in the step (3) is 35-50 ℃.

When the spice for the fresh and spicy type cigarette is applied to cigarette blending, the spice for the fresh and spicy type cigarette is dissolved in an organic solvent to obtain a blending solution in the cigarette preparation process, and the blending solution is uniformly sprayed on tobacco shreds, so that the adding amount of the spice for the fresh and spicy type cigarette accounts for 0.01-0.1% of the weight of the tobacco shreds.

Specifically, the organic solvent is ethanol with the volume fraction of 90-95%.

The invention has the beneficial effects that:

1. the obtained spice contains special spicy characteristic aroma components of fructus Zanthoxyli bud, has faint scent of Perillae herba and Bumper with mellow and full aroma, and has good fragrance-sustaining performance.

2. The obtained spice is used for perfuming cigarette, can enrich cigarette smoke, has effective aroma-enhancing effect on cigarette products, can endow the cigarette with unique aroma, highlights cigarette characteristics, and integrally improves the inherent quality of the cigarette.

3. The cost is low, the process is simple and convenient, the food is safe and healthy, the raw materials and the processing process are widely applied to the field of foods, and the problem of toxic residue is solved.

4. The invention opens up a new application field for the spice extract for the spicy tobacco, and increases the new effects and functions of the pepper bud, the perilla and the pelargonium odoratissimum. The extract is used as a cigarette flavor, has obvious effect, has good application prospect for cigarette products with special styles, and is suitable for cigarette industrial production.

Detailed Description

The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto. The apparatus used in the rotary evaporation in the following examples was a rotary evaporator of type LC-RE-52A. In the following embodiment, the length of the bud of Zanthoxylum bungeanum is 1-2 cm.

Example 1

The spicy tobacco flavor is prepared from the following raw materials in parts by weight: 10 g of pepper bud, 20 g of purple perilla and 20 g of dodder. The preparation method of the composite natural plant extract comprises the following steps:

(1) pretreatment: picking fresh Chinese prickly ash bud leaves, perilla leaves and pelargonium graveolens leaves, cleaning with clear water, draining, putting into a drying oven, drying at 60 ℃, grinding and crushing the three dried plant leaves, and sieving with a 60-mesh sieve;

(2) distillation and extraction: mixing the pepper bud, the perilla leaf and the aromas powder, adding 1000 mL of distilled water into the mixed powder of the pepper bud, the perilla and the aromas, heating for 4h in a water bath at 55 ℃, and extracting aroma substances by using 30 mL of ether solvent in a water bath environment at 60 ℃ to obtain a primary feed liquid;

(3) concentration and purification: adding 15 g of anhydrous sodium sulfate into the primary feed liquid obtained by extraction in the step (2), drying for 6 hours, and taking supernatant liquid to obtain secondary feed liquid; and (3) carrying out rotary evaporation on the secondary feed liquid at the water bath temperature of 45 ℃, and concentrating to obtain the extract A.

Example 2

A spice for fresh-spice-flavor cigarettes is prepared from the following raw materials in parts by weight: 12.5 g of pepper bud, 25 g of perilla and 12.5 g of dodder. The preparation method of the spicy tobacco flavor comprises the following steps:

(1) the pretreatment procedure was the same as in example 1;

(2) distillation and extraction: taking mixed powder of pepper bud, perilla and tabasheer, adding 1000 mL of distilled water, heating for 3.5 hours in a water bath at 65 ℃, and extracting aroma substances by using 40 mL of ether solvent in a water bath environment at 60 ℃ to obtain primary feed liquid;

(3) concentration and purification: adding 20 g of anhydrous sodium sulfate into the primary feed liquid obtained by extraction in the step (2), drying for 7 h, and taking supernatant liquid to obtain secondary feed liquid; and (3) carrying out rotary evaporation on the secondary feed liquid at the water bath temperature of 48 ℃, and concentrating to obtain a substance, namely the extract B.

Example 3

A spice for fresh-spice-flavor cigarettes is prepared from the following raw materials in parts by weight: 15 g of pepper bud, 20 g of purple perilla and 15 g of pelargonium odoratissimum. The preparation method of the spicy tobacco flavor comprises the following steps:

(1) the pretreatment procedure was the same as in example 1;

(2) distillation and extraction: taking mixed powder of pepper bud, perilla and pelargonium odoratissimum, adding 1000 mL of distilled water, heating for 5 hours in a water bath at 60 ℃, and extracting aroma substances by using 40 mL of ether solvent in the water bath at 60 ℃ to obtain primary feed liquid;

(3) concentration and purification: adding about 30 g of anhydrous sodium sulfate into the primary feed liquid obtained by extraction in the step (2), drying for 7.5 h, and taking supernatant liquid to obtain secondary feed liquid; and (3) carrying out rotary evaporation on the secondary feed liquid at the water bath temperature of below 47 ℃, and concentrating to obtain an extract C.

Comparative example 1

Taking 50g of pretreated pepper bud powder, adding 1000 mL of distilled water, heating in a water bath at 55 ℃ for 4 hours, and extracting the aroma substances by using 30 mL of ether solvent in a water bath environment at 60 ℃ to obtain a primary feed liquid. Adding about 15 g of anhydrous sodium sulfate into the extracted primary feed liquid, drying for 6 h, and taking supernatant to obtain secondary feed liquid; and (3) carrying out rotary evaporation on the secondary feed liquid at the water bath temperature of 45 ℃, and concentrating to obtain an extract D.

Comparative example 2

Taking 50g of pretreated perilla powder, adding 1000 mL of distilled water, heating in a water bath at 55 ℃ for 4 hours, and extracting aroma substances by using 30 mL of ether solvent in a water bath environment at 60 ℃ to obtain a primary feed liquid. Adding about 15 g of anhydrous sodium sulfate into the extracted primary feed liquid, drying for 6 h, and taking supernatant to obtain secondary feed liquid; and (3) carrying out rotary evaporation on the secondary feed liquid at the water bath temperature of 45 ℃, and concentrating to obtain an extract E.

Comparative example 3

Taking 50g of pretreated Bumper incense powder, adding 1000 mL of distilled water, heating in a water bath at 55 ℃ for 4 hours, and extracting aroma substances with 30 mL of ether solvent in a water bath environment at 60 ℃ to obtain a primary feed liquid. Adding about 15 g of anhydrous sodium sulfate into the extracted primary feed liquid, drying for 6 hours, and taking supernatant to obtain secondary feed liquid; and (3) carrying out rotary evaporation on the secondary feed liquid at the water bath temperature of 45 ℃, and concentrating to obtain an extract F.

Test example 1

Dissolving the spicy tobacco flavor extract obtained in the examples 1-3 and the extract obtained in the comparative examples 1-3 in ethanol with the volume fraction of 95% to obtain a flavoring solution, uniformly spraying the flavoring solution on the tobacco shreds to enable the addition amount of the extract to be 0.05% of the weight of the tobacco shreds, balancing the moisture to 14% according to a conventional feeding process, rolling the tobacco shreds into test sample cigarettes by a cigarette making machine under the condition of consistent other conditions, and carrying out sensory quality evaluation on the flavored cigarettes by a smoking evaluation expert. The results of the cigarettes produced with the tobacco rod without the extract added are shown in Table 1 below as a control.

Table 1 effect of extracts on sensory quality of cigarettes.

The result shows that the cigarette using the perilla and pepper bud extracts alone has outstanding spicy flavor, but the aftertaste is relatively poor in comfort and obvious in irritation. The cigarette using the pelargonium odoratissimum extract alone has slight faint scent, cool aftertaste, clean and moist mouthfeel and small irritation. The cigarette added with the extracts of the three substances of the Chinese prickly ash bud, the purple perilla and the tabasheer has rich and full aroma, good coordination, outstanding clear and spicy aroma and improved aftertaste.

Test example 2

The obtained A, B and C three spice extracts for the cigarette are detected, and the main chemical component content is analyzed, and the result is shown in the following table 2.

Table 2 comparison of the content (%) of the main chemical components of the spicy extract with different ratios.

Perillaldehyde has a spicy flavor; limonene has a unique faint scent; linalool has a strong, green and sweet smell of wood, is like rose wood, has soft fragrance, and is slightly raised and well-developed; the ocimene has grass fragrance and flower fragrance and neroli oil smell, and the fragrance is fresh and thorough; myrcene exists in pepper buds and has light balsam smell; linalyl acetate has floral and fruity notes; perilla alcohol has grass flavor, and slightly aucklandia root and flower flavor; citral has a lemon flavor. The results show that the proportion of the pepper bud leaves, the perilla leaves and the pelargonium odoratissimum leaves is different, and the content of the fragrant substances is also different.

Test example 3

Taking 50g of mixed powder of Chinese prickly ash bud, purple perilla and dodder (10 g of Chinese prickly ash bud, 20 g of purple perilla and 20 g of dodder) to prepare a spicy extract, the specific implementation steps are the same as the example 1, only the extraction solvent is changed into ethanol, the prepared concentrate is the extract G, the content of aroma substances (perillaldehyde, limonene, ocimene, linalool and myrcene) in the extract A and the extract G is detected, dissolving the two extracts in 95% ethanol to obtain flavoring solution, spraying the flavoring solution on tobacco shred uniformly to make the addition amount of the extracts be 0.05% of the weight of tobacco shred, balancing water content to 14% according to conventional feeding process, under the condition of consistent other conditions, the cut tobacco is rolled into a detection sample cigarette by a cigarette making machine, and the sensory quality evaluation is carried out on the flavored cigarette by a smoking evaluation expert, wherein the result is shown in the following table 3.

Table 3 influence of different extractants on the sensory quality of cigarettes.

The results show that the content of the main aroma substances of the extract obtained by adopting the ether solvent is higher than that of the aroma substances obtained by adopting the ethanol solvent, and the sensory evaluation result shows that the cigarette added with the extract A has full and rich smoke aroma, is clear and spicy, and has obvious effect of increasing the characteristic aroma.

Test example 4

Dissolving the extract A obtained in example 1 in 95% ethanol by volume to obtain a flavoring solution, uniformly spraying the flavoring solution on tobacco shreds to enable the addition amount of the extract to be 0.02%, 0.04%, 0.06% and 0.08% of the weight of the tobacco shreds, balancing the moisture to 14% according to a conventional feeding process, rolling the tobacco shreds into test sample cigarettes by a cigarette making machine under the condition of consistent other conditions, and performing sensory quality evaluation on the flavored cigarettes by a cigarette evaluation expert, wherein the results are shown in Table 4 below.

Wherein the total sensory score (T) = (a + B) × 2.0+ (C + D) × 1.5+ E + F + G + H.

Table 4 influence of different addition amounts of the spicy and clear extracts on the sensory quality of cigarettes.

The results showed that the sensory quality was better when 0.04% and 0.06% were added, with scores of 68.25 and 68.75, respectively, and the sensory quality was the best when 0.06% was added, on the whole, on 8 points of aroma quality (a), aroma amount (B), concentration (C), fineness (D), aftertaste (E), offensive odor (G), irritation (H), and strength (F).

In conclusion, the natural plant extract with the spicy flavor can obviously improve the spicy flavor of cigarettes when being used for perfuming the cigarettes, and is worthy of application and popularization in the innovative production of the cigarettes.

The above examples are illustrative of the present invention, and the present invention is not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents and are included in the scope of the present invention.

Claims

1. A preparation method of a spice for fresh spicy cigarettes is characterized by comprising the following steps:

(1) pretreatment: picking fresh folium Zanthoxyli Bungeani, folium Perillae and herba Pelargonii Graveolentis, cleaning, oven drying at 50-70 deg.C, grinding, and sieving;

(3) concentration and purification: adding anhydrous sodium sulfate into the primary feed liquid obtained by extraction in the step (2), drying for 6-8 h, and taking supernatant liquid to obtain secondary feed liquid; carrying out rotary evaporation and concentration on the secondary feed liquid under the condition of water bath, wherein the concentrated substance is the spicy tobacco flavor;

the spicy tobacco flavor is prepared from the following raw materials in percentage by mass: 20 to 30 percent of pepper bud leaves, 30 to 60 percent of perilla leaves and 20 to 40 percent of dodder.

2. The preparation method according to claim 1, wherein 30 to 50 mL of diethyl ether is added to 50g of the mixed powder of zanthoxylum bungeanum bud, perilla leaf and pennyroyal in the step (2) for extraction.

3. The preparation method according to claim 1, wherein 10 to 30 g of anhydrous sodium sulfate is added to a primary feed liquid obtained by extracting 50g of mixed powder of zanthoxylum bungeanum bud, perilla leaf and cremastra appendiculata in the step (3).

4. The method of claim 1, wherein the water bath temperature in step (2) is 55-65 ℃.

5. The method of claim 1, wherein the water bath temperature in step (3) is 35 to 50 ℃.

6. The preparation method of claim 1, wherein the spice for the fen-flavor cigarette is prepared from the following raw materials in percentage by mass: 20% of pepper bud leaves, 40% of perilla leaves and 40% of pelargonium odoratissimum.