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

Abstract

The invention belongs to the technical field of tobacco processing, and in particular relates to a clear and spicy flavor type tobacco flavor, a preparation method thereof and its application in cigarettes. The spice-flavored tobacco flavor of the present invention is composed of the following raw materials by mass percentage: 20%-30% prickly ash sprouts, 30%-60% perilla leaves, and 20%-40% touch-pump incense, prepared in cigarettes During the process, the organic solvent in which the clear and spicy flavor type tobacco flavor is dissolved is evenly sprayed on the cut tobacco, and when the added amount of the clear and spicy flavor type tobacco flavor accounts for 0.01-0.1% of the weight of the cut tobacco, the cigarette smoke can be enriched. , plays an effective aroma-enhancing effect on cigarette products, the extract can also impart a unique aroma to cigarettes, highlight the characteristics of cigarettes, and improve the internal quality of cigarettes as a whole. The extract has obvious effect as tobacco flavor, has good application prospect for cigarette products with characteristic style, and is suitable for the industrial production of cigarettes.

Description

A clear and spicy flavor type tobacco flavor, its preparation method and its application in cigarettes

technical field

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

Background technique

Tobacco flavor is an important part of cigarette brand cultivation, and it is also an important means to highlight the personalized style of cigarette products. While reducing cigarette tar, the inherent aroma substances of tobacco itself in tar will inevitably be lost, resulting in cigarettes. The problem of the weakening of style characteristics such as the loss of aroma and the decline of sensory comfort, while the natural flavor has the characteristics of unique and natural aroma, harmonious and full aroma, and long-lasting fragrance. It has become an inevitable trend in the development of cigarettes.

Zanthoxylum bungeanum is a deciduous shrub or small tree of the Rutaceae family. It is produced in East Asia and North America. There are about 250 species in the world, and there are nearly 60 species in my country, which are widely distributed in the north and south provinces of my country. Zanthoxylum bungeanum has aromatic and spicy properties, edible and medicinal, can promote saliva secretion, increase appetite, anti-ulcer, anti-diarrhea, liver protection, heart protection, blood pressure lowering, anti-coagulation, inhibition of pathogenic microorganisms, anti-cancer and other effects. Scholars at home and abroad have conducted a series of studies on the chemical components of Zanthoxylum bungeanum, and found that it contains volatile oils, alkaloids, flavonoids, organic acids and other components.

Since Sichuan pepper has a special strong aroma, it can give cigarettes a special aroma style when added to cigarettes. However, prickly ash is spicy, numb and long-lasting. While enriching the aroma of the cigarette, it will also increase the stimulation of the cigarette to the oral cavity and nasal cavity, and destroy the taste of the cigarette. The Chinese patent with the publication number CN102499433B discloses the application of an alcohol extract of Zanthoxylum in cigarette flavoring. By extracting the alcohol from Zanthoxylum, the extract of Zanthoxylum can retain the main aroma components in Zanthoxylum bungeanum, and remove impurities such as wood fibers. , not only the method is simple but also can improve the smoking texture of cigarettes.

Perilla aliases: Guiren, Baisu, Chisu, etc. It is an annual herb of the Lamiaceae family. There are wild and cultivated species in North China, Central China, South China, Southwest China and Taiwan Province. It has a specific aroma, the leaves are mostly shriveled and curled, the twigs are purple-green, the middle of the section has marrow, the air is fragrant, and the taste is slightly acrid.

Perilla leaves are rich in volatile oils, glycosides, flavonoids, organic acids, sterols and other substances. The perilla extract (or perilla oil, etc.) prepared from perilla leaves is a food allowed by GB-2760. Additives are also one of the spice varieties commonly used in food, daily chemicals and tobacco. According to the principle of "similar compatibility", the perilla extract is generally extracted by water or alcohol. However, the simple water extraction or alcohol extraction process can only extract the components with similar or similar polarity to the extraction solvent, and other components with large differences in polarity and extraction solvent cannot be effectively extracted, and the effective comprehensive utilization of perilla leaves cannot be realized.

Pengpengxiang, also known as fluffy tea vegetable, is a potted plant that emits a light fragrance. It is named after the pleasant aroma it emits after being touched, and because of its strong and sweet aroma, it is similar to the aroma of apples, so it also enjoys the reputation of "apple aroma", which is refreshing to smell; it can clear away heat and relieve summer heat. , repelling mosquitoes.

SUMMARY OF THE INVENTION

The object of the present invention is to provide a clear and spicy flavor type tobacco flavor, and add it to cigarettes as a low-tar flavor flavor additive to solve the problem of aroma loss due to reducing the tar content in the existing cigarette preparation process .

The invention also provides the preparation method of the above-mentioned clear and spicy flavor type tobacco flavor, and the application of the clear and spicy flavor type tobacco flavor in cigarette flavoring.

In order to achieve the above object, the present invention adopts the following technical solutions:

A clear and spicy flavor type tobacco flavor is composed of the following raw materials by mass percentage: 20%-30% of prickly ash bud leaves, 30%-60% of perilla leaves and 20%-40% of pumice incense.

Preferably, the clear and spicy flavor type tobacco flavor is composed of the following raw materials by mass percentage: 20% Zanthoxylum bungeanum bud leaves, 40% perilla leaves and 40% bump incense.

The preparation method of the spice-flavored tobacco flavor comprises the following steps:

(1) Pretreatment: Pick fresh prickly ash sprouts, perilla leaves and pumice leaves, wash them with clean water, drain them, put them in an oven, and dry them at 50-70°C. The plant leaves are ground and crushed and passed through a 60-mesh sieve;

(2) Distillation extraction: Mix Chinese prickly ash buds, perilla leaves, and fragrant fragrant powder, add distilled water with a weight of 10-20 times the total weight of the powder, and bath for 3-5 hours; then use ether to extract aroma substances in a water bath environment, get a feed liquid;

(3) Concentration and purification: add anhydrous sodium sulfate to the primary feed solution obtained by extraction in step (2), dry for 6-8 h, and take the supernatant to obtain a secondary feed solution; place the secondary feed solution in a water bath under conditions Rotary evaporation and concentration are carried out under the following conditions, and the concentrated substance is the clear and spicy flavor for cigarettes.

Specifically, in step (2), 30-50 mL of ether is added to each 50 g of the mixed powder of prickly ash buds, perilla leaves and incense sticks for extraction;

Specifically, in step (3), 10-30 g of anhydrous sodium sulfate is added to the primary feed solution obtained by extracting the mixed powder of 50 g of Chinese prickly ash buds, perilla leaves and incense sticks.

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

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

The application of the clear and spicy flavor type tobacco flavor in cigarette flavoring. During the application, in the cigarette preparation process, the clear and spicy flavor type tobacco flavor is dissolved in an organic solvent to obtain a flavoring solution, and the flavoring solution is uniformly distributed. It is sprayed on the cut tobacco, so that the added amount of the spice-flavored tobacco flavor accounts for 0.01-0.1% of the weight of the cut tobacco.

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

The beneficial effects of the present invention are:

1. The obtained spice contains the peculiar pungent characteristic aroma components of Zanthoxylum bungeanum buds, and has the fragrance sense of perilla and bump incense, the aroma is mellow and full, and the aroma holding performance is good.

2. The obtained spice is used in cigarette flavoring, which can enrich cigarette smoke and play an effective flavoring effect on cigarette products. The extract can also give cigarettes a unique aroma, highlight the characteristics of cigarettes, and improve the internal quality of cigarettes as a whole.

3. Low cost, simple process, safe and healthy, raw materials and processing technology are widely used in the field of food, and there is no problem of toxic residues.

4. The present invention opens up a new application field for the spice-flavored tobacco spice extract, and increases the new efficacy and function of Zanthoxylum bungeanum bud, basil and Pengpengxiang. The extract has obvious effect as tobacco flavor, has good application prospect for cigarette products with characteristic style, and is suitable for the industrial production of cigarettes.

Detailed ways

The present invention will be described in further detail below with reference to the examples, but the embodiments of the present invention are not limited thereto. The equipment used in the rotary evaporation in the following examples is a LC-RE-52A rotary evaporator. In the following embodiments, sprouts and leaves of Chinese prickly ash with a length of 1-2 cm are used.

Example 1

A clear and spicy-flavor tobacco spice is prepared from the following raw materials by weight: 10 g of Chinese prickly ash buds, 20 g of perilla, and 20 g of fragrant incense. The preparation method of the composite natural plant extract comprises the following steps:

(1) Pretreatment: Pick fresh prickly ash sprouts, basil leaves and pumice leaves, wash them with water, drain, put them in an oven, and dry them at 60°C. Dry the three kinds of plant leaves after drying. After grinding and pulverizing, pass through a 60-mesh sieve;

(2) Distillation extraction: Mix the prickly ash buds, basil leaves, and Pangpangxiang powder, take the mixed powder of prickly ash buds, basil, and Pangpangxiang, add 1000 mL of distilled water, heat in a water bath at 55 °C for 4 hours, and use 30 mL of ether solvent in Extract aroma substances in a water bath environment of 60 °C to obtain a feed liquid;

(3) Concentration and purification: add 15 g of anhydrous sodium sulfate to the primary feed solution obtained by extraction in step (2), dry for 6 h, and take the supernatant to obtain a secondary feed solution; set the secondary feed solution at a water bath temperature of Under the condition of 45°C, rotary evaporation is performed, and the concentrated substance is the extract A.

Example 2

A clear and spicy-flavor tobacco spice is prepared from the following raw materials by weight: 12.5 g of prickly ash buds, 25 g of perilla, and 12.5 g of fragrant incense. The preparation method of the clear and spicy flavor type tobacco flavor comprises the following steps:

(1) The preprocessing steps are the same as those in Example 1;

(2) Distillation extraction: Take the mixed powder of Zanthoxylum bungeanum bud, Perilla frutescens and Pangpangxiang, add 1000 mL of distilled water, heat in a water bath at 65°C for 3.5 hours, and extract the aroma substances with 40 mL of ether solvent in a water bath at 60°C to obtain a primary feed solution ;

(3) Concentration and purification: add 20 g of anhydrous sodium sulfate to the primary feed solution obtained by extraction in step (2), dry for 7 h, and take the supernatant to obtain a secondary feed solution; the secondary feed solution is kept at a water bath temperature of Under the condition of 48°C, rotary evaporation was performed, and the concentrated substance was the extract B.

Example 3

A clear and spicy-flavor tobacco spice is prepared from the following raw materials by weight: 15 g of prickly ash buds, 20 g of perilla, and 15 g of fragrant incense. The preparation method of the clear and spicy flavor type tobacco flavor comprises the following steps:

(1) The preprocessing steps are the same as those in Example 1;

(2) Distillation extraction: take the mixed powder of Zanthoxylum bungeanum, basil, and incense sticks, add 1000 mL of distilled water, heat in a water bath at 60°C for 5 hours, and use 40 mL of ether solvent to extract aroma substances in a water bath at 60°C to obtain a primary feed solution ;

(3) Concentration and purification: add about 30 g of anhydrous sodium sulfate to the primary feed solution obtained by extraction in step (2), dry for 7.5 hours, and take the supernatant to obtain a secondary feed solution; the secondary feed solution is heated at the temperature of a water bath. Under the condition of below 47°C, rotary evaporation is performed, and the concentrated substance is the extract C.

Comparative Example 1

Take 50 g of pretreated prickly ash bud powder, add 1000 mL of distilled water, heat in a water bath at 55 °C for 4 hours, and extract aroma substances with 30 mL of ether solvent in a 60 °C water bath to obtain a primary feed solution. About 15 g of anhydrous sodium sulfate was added to the primary feed solution after extraction, dried for 6 h, and the supernatant was taken to obtain a secondary feed solution; the secondary feed solution was subjected to rotary evaporation under the condition of a water bath temperature of 45 °C, The concentrated substance is the extract D.

Comparative Example 2

Take 50 g of pretreated perilla powder, add 1000 mL of distilled water, heat in a water bath at 55°C for 4 hours, and extract aroma substances with 30 mL of ether solvent in a 60°C water bath to obtain a primary feed solution. About 15 g of anhydrous sodium sulfate was added to the primary feed solution after extraction, dried for 6 h, and the supernatant was taken to obtain a secondary feed solution; the secondary feed solution was subjected to rotary evaporation under the condition of a water bath temperature of 45 °C, The concentrated substance is the extract E.

Comparative Example 3

Take 50 g of pretreated touch-flavoured incense powder, add 1000 mL of distilled water, heat in a water bath at 55 °C for 4 hours, and extract aroma substances with 30 mL of ether solvent in a 60 °C water bath to obtain a primary feed solution. About 15 g of anhydrous sodium sulfate was added to the primary feed solution after extraction, dried for 6 h, and the supernatant was taken to obtain a secondary feed solution; the secondary feed solution was subjected to rotary evaporation under the condition of a water bath temperature of 45 °C, The concentrated substance is the extract F.

Test Example 1

Dissolve the clear and spicy cigarette flavor extract obtained in Example 1-3 and the extract of Comparative Example 1-3 in ethanol with a volume fraction of 95% to obtain a flavoring solution, and spray the flavoring solution evenly On the cut tobacco, the added amount of the extract is 0.05% of the weight of the cut tobacco. According to the conventional feeding process, the moisture content is balanced to 14%. When other conditions are the same, the cut tobacco is rolled by a cigarette machine to make a test sample cigarette, and the smoking is evaluated. Sensory quality evaluation of flavored cigarettes by experts. The cigarettes made from the tobacco cut without the extract were used as a control, and the results are shown in Table 1 below.

Table 1 Effects of extracts on the sensory quality of cigarettes.

The results showed that the cigarettes using the extracts of perilla and prickly ash buds alone had outstanding spice, but the aftertaste was less comfortable and irritating. Cigarettes using Pangpangxiang extract alone have a slight fragrance, a cool aftertaste, a clean taste and less irritation. Cigarettes added with three kinds of extracts of pepper bud, basil and pengpengxiang have full and rich aroma, good coordination, prominent clear and spicy aroma, and improved aftertaste.

Test Example 2

Detect the above-obtained A, B and C three clear and spicy flavor tobacco flavor extracts, analyze the content of the main chemical components, and the results are shown in Table 2 below.

Table 2 Comparison (%) of the main chemical components of the clear spice extracts with different proportions.

Perillaldehyde has a spicy fragrance; limonene has a unique fragrance; linalool has a strong blue and sweet woody green smell, like rosewood, with a soft aroma, light and transparent; basilene has grassy, floral and orange fragrances The scent of flower oil is fresh and clear; myrcene exists in the buds of Chinese prickly ash and has a light balsamic scent; linalyl acetate has floral and fruity aromas; perillyl alcohol has grassy, slightly woody and floral aromas; citral has lemony aromas fragrance. The results showed that the content of aroma substances in different proportions of prickly ash bud leaves, perilla leaves and fragrant leaves was different.

Test Example 3

Take 50 g of Chinese prickly ash buds, basil and Pangpangxiang mixed powder (10 g of prickly ash buds, 20 g of basil, and 20 g of Pangpangxiang) to prepare a clear spice extract. The specific implementation steps are the same as those in Example 1, except that The extraction solvent was changed to ethanol, and the obtained concentrate was extract G. The contents of aroma substances (perillaldehyde, limonene, basilene, linalool and myrcene) in extract A and extract G were detected, and the two were extracted. The substance is dissolved in ethanol with a volume fraction of 95% to obtain a flavoring solution, and the flavoring solution is evenly sprayed on the cut tobacco, so that the addition amount of the extract accounts for 0.05% of the weight of the cut tobacco. According to the conventional feeding process, the moisture content is balanced to 14%. , under the same conditions as other conditions, the cut tobacco was rolled by the cigarette machine to make the test sample cigarette, and the evaluation experts carried out the sensory quality evaluation of the flavored cigarette. The results are shown in Table 3 below.

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

The results showed that the content of main aroma substances in the extract obtained by using ether solvent was more than that obtained by using ethanol solvent. Combined with the sensory evaluation results, it showed that the cigarette smoke added with extract A had full and rich aroma, prominent clear and spicy aroma, and increased characteristics. The fragrance effect is obvious.

Test Example 4

The extract A obtained in Example 1 was dissolved in ethanol with a volume fraction of 95% to obtain a flavoring solution, and the flavoring solution was evenly sprayed on the cut tobacco, so that the addition amount of the extract accounted for 0.02 of the weight of the cut tobacco. %, 0.04%, 0.06% and 0.08%, according to the conventional feeding process, the moisture content is balanced to 14%. Under the condition that other conditions are the same, the shredded tobacco is rolled into the test sample cigarette by the cigarette machine. Sensory quality evaluation, the results are shown in Table 4 below.

Among them, the total sensory score (T)=(A+B)×2.0+(C+D)×1.5+E+F+G+H.

Table 4 The effect of different addition amounts of clear spice extracts on the sensory quality of cigarettes.

The results show that there are 8 factors including aroma quality (A), aroma quantity (B), concentration (C), softness (D), aftertaste (E), miscellaneous gas (G), irritation (H) and energy (F). In terms of scores, the sensory quality was better when 0.04% and 0.06% were added, and the scores were 68.25 and 68.75, respectively. Overall, the sensory quality was the best when 0.06% was added.

To sum up, the present invention, as a natural plant extract with a clear and spicy flavor, can significantly increase the clear and spicy flavor of cigarettes when used in cigarette flavoring, and is worthy of application and promotion in innovative cigarette production.

The above examples are examples of the embodiments of the present invention, and the embodiments of the present invention are not limited by the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principle of the present invention are all Should be equivalent replacement manners, all are included within the protection scope of the present invention.

Claims (6)

1. a preparation method of clear and spicy flavor type tobacco flavor, is characterized in that, comprises the following steps: (1) Pretreatment: pick fresh prickly ash sprouts, perilla leaves and pumice leaves, wash, dry at 50-70°C, grind and sieve; (2) Distillation extraction: Mix Chinese prickly ash buds, perilla leaves, and fragrant fragrant powder, add distilled water with a weight of 10-20 times the total weight of the powder, and bath for 3-5 hours; then use ether to extract aroma substances in a water bath environment, get a feed liquid; (3) Concentration and purification: add anhydrous sodium sulfate to the primary feed solution extracted in step (2), dry for 6-8 h, and take the supernatant to obtain a secondary feed solution; place the secondary feed solution in a water bath under conditions Rotary evaporation is carried out down and concentrated, and the concentrated material is the clear spicy flavor type tobacco flavor; The clear and spicy flavor type tobacco flavor is prepared from the following raw materials by mass percentage: 20%-30% of prickly ash sprouts, 30%-60% of perilla leaves and 20%-40% of pumice incense. 2 . The preparation method according to claim 1 , wherein in step (2), 30-50 mL of ether is added to the mixed powder of each 50 g of Chinese prickly ash buds, perilla leaves and incense sticks for extraction. 3 . 3. preparation method as claimed in claim 1 is characterized in that, in step (3), every 50g mixed powder of Chinese prickly ash sprouts, perilla leaves and incense sticks is added to the primary feed liquid obtained after extraction by adding 10-30 g Anhydrous sodium sulfate. 4 . The preparation method according to claim 1 , wherein the temperature of the water bath in step (2) is 55-65° C. 5 . 5 . The preparation method of claim 1 , wherein the temperature of the water bath in step (3) is 35-50° C. 6 . 6. preparation method as claimed in claim 1 is characterized in that, described clear and spicy flavor type tobacco flavor, is made by the raw material of following mass percentage: 20% prickly ash sprouts, 40% perilla leaves and 40% Touch the fragrance.