CN110839944A - Sour and fragrant tobacco extract fermented by black tea fungus and preparation method thereof - Google Patents
Sour and fragrant tobacco extract fermented by black tea fungus and preparation method thereof Download PDFInfo
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- CN110839944A CN110839944A CN201911185218.8A CN201911185218A CN110839944A CN 110839944 A CN110839944 A CN 110839944A CN 201911185218 A CN201911185218 A CN 201911185218A CN 110839944 A CN110839944 A CN 110839944A
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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
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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
- A24B15/26—Use of organic solvents for extraction
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Abstract
The invention discloses an acid-fragrant tobacco extract fermented by black tea fungus and a preparation method thereof, wherein the preparation method comprises the steps of crushing black tea fungus cellulose, adding the crushed black tea fungus cellulose into a first tobacco leaching solution, and performing shake culture to obtain a black tea fungus seed solution; inoculating the black tea fungus seed liquid obtained in the second tobacco leaching liquor, and performing shake culture to obtain fermented tobacco leaching liquor; concentrating the fermented tobacco extract under reduced pressure to obtain crude extract; adding ethanol into the crude extract, settling at low temperature, collecting supernatant, and concentrating under reduced pressure to obtain tobacco extract. The acid fragrant tobacco extract prepared by the preparation method of the acid fragrant tobacco extract fermented by the black tea fungus has acid fragrance, and acid fragrance components in the acid fragrant tobacco extract can effectively neutralize the irritation of tobacco leaves with high nicotine content to the throat.
Description
Technical Field
The invention relates to the field of cigarette production, in particular to a sour tobacco extract fermented by black tea fungus and a preparation method thereof.
Background
The tobacco extract is an important cigarette spice, can improve the fragrance of tobacco bodies and endow cigarettes with fuller fragrance. Especially, in recent years, the smoking quality of some cigarettes is reduced due to the problems of tar and harm reduction requirements, less raw tobacco oil, insufficient characteristic aroma and the like, so that the tobacco extract has more and more prominent importance on the quality of cigarette products.
However, the types of tobacco extracts are limited, and the tobacco extracts lacking the characteristic aroma hardly meet the development requirements of increasingly abundant cigarette varieties. The method of adding perfume externally to improve the quality of the tobacco leaves not only increases the cost, but also faces the problem of harmony. In addition, after the tobacco extract is added into the cigarettes, although the fragrance amount and the strength are improved, the stimulation of smoke to the throat is increased due to the increase of nicotine.
Therefore, how to provide a tobacco extract which can provide novel aroma and can solve the stimulation of nicotine to the throat is a technical problem which needs to be solved urgently in the field.
Disclosure of Invention
The invention aims to provide a novel technical scheme of a preparation method of a sour tobacco extract fermented by black tea fungus, which can provide novel aroma and solve the problem of stimulation of nicotine to the throat.
According to the first aspect of the invention, the preparation method of the acid fragrant tobacco extract fermented by the black tea fungus is provided, and comprises the following steps:
(1) crushing black tea fungus cellulose, adding the crushed black tea fungus cellulose into a first tobacco leaching liquor, and performing shake culture for the first time to obtain a black tea fungus seed liquid, wherein the mass-to-volume ratio of the black tea fungus cellulose to the first tobacco leaching liquor is (1-10):100, the unit of the mass of the black tea fungus cellulose is g, and the unit of the volume of the first tobacco leaching liquor is mL;
(2) inoculating the black tea fungus seed liquid obtained in the step (1) into a second tobacco leaching solution, performing shake culture for a second time to obtain a fermented tobacco leaching solution, wherein the second time is longer than the first time, and the volume ratio of the black tea fungus seed liquid to the second tobacco leaching solution is (0.5-6): 100;
(3) decompressing and concentrating the fermented tobacco leaching liquor obtained in the step (2) to obtain a crude extract;
(4) and (4) adding ethanol into the crude extract obtained in the step (3), then settling at low temperature, taking supernate, and concentrating under reduced pressure to obtain the tobacco extract with the acid fragrance.
Optionally, the first tobacco leaching solution in step (1) and the second tobacco leaching solution in step (2) have the same components, and the first tobacco leaching solution or the second tobacco leaching solution is prepared by the following steps:
pulverizing tobacco powder, sieving, mixing with water, and treating by hot reflux extraction to obtain filtrate as first tobacco leaching solution or second tobacco leaching solution.
Optionally, the preparation method of the first tobacco leaching solution or the second tobacco leaching solution specifically comprises the following steps:
(1a) pulverizing tobacco powder, sieving with a 200-mesh sieve, and mixing the sieved tobacco powder with water according to a solid-liquid ratio of 1 (5-20), wherein the unit of the mass of the tobacco powder is g, and the unit of the volume of the water is mL;
(1b) treating by hot reflux extraction at 50-150 deg.C for 1-8 hr to obtain filtrate, i.e. first tobacco leaching solution or second tobacco leaching solution.
Optionally, the solid-to-liquid ratio in the step (1a) is 1:10, and the conditions of the hot reflux extraction method in the step (1b) are 110 ℃ and 5 h.
Optionally, the mass-to-volume ratio of the black tea fungus cellulose to the first tobacco leaching liquor in step (1) is 1:50, and the volume ratio of the black tea fungus seed liquor to the second tobacco leaching liquor in step (2) is 1: 50.
Optionally, the first time in the step (1) is 24 hours, the second time in the step (2) is 72 hours, and the conditions of shake culture in the steps (1) and (2) are rotation speed 120rpm and temperature 30 ℃.
Optionally, the step (3) is specifically as follows:
and (3) concentrating the fermented tobacco leaching liquor obtained in the step (2) under reduced pressure at 50-200mbar and 50-80 ℃ until the density is 1.13-1.17g/mL to obtain a crude extract.
Optionally, the step (4) is specifically as follows:
and (3) adding ethanol into the crude extract obtained in the step (3) according to the volume ratio of the ethanol to the crude extract (1-9):1, then settling at low temperature, taking supernatant, and concentrating under reduced pressure at the temperature of 30-80 ℃ under the condition of 100-250mbar until the density is 1.18-1.22g/mL, thus obtaining the acid-flavored tobacco extract.
Optionally, the low-temperature sedimentation in the step (4) is carried out at-40-4 ℃ for 6-24 h.
According to a second aspect of the present invention, there is provided a flue-cured tobacco extract prepared by the method for preparing a flue-cured tobacco extract by black tea fungus fermentation according to the present disclosure.
The density of the acid tobacco extract is 1.18-1.22 g/mL.
The acid fragrant tobacco extract prepared by the preparation method of the acid fragrant tobacco extract fermented by the black tea fungus has acid fragrance, and acid fragrance components in the acid fragrant tobacco extract can effectively neutralize the irritation of tobacco leaves with high nicotine content to the throat.
Detailed Description
Various exemplary embodiments of the present invention will now be described in detail. It should be noted that: the relative arrangement of the components and steps, the numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless specifically stated otherwise.
The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses.
Techniques, methods, and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail but are intended to be part of the specification where appropriate.
In all examples shown and discussed herein, any particular value should be construed as merely illustrative, and not limiting. Thus, other examples of the exemplary embodiments may have different values.
The invention provides a preparation method of a sour tobacco extract fermented by black tea fungus, which comprises the following steps:
step (1): crushing black tea fungus cellulose, adding the crushed black tea fungus cellulose into the first tobacco leaching solution, and performing shake culture for the first time to obtain a black tea fungus seed solution. The mass-to-volume ratio of the black tea fungus cellulose to the first tobacco leaching liquor can be (1-10):100, wherein the unit of the mass of the black tea fungus cellulose is g, and the unit of the volume of the first tobacco leaching liquor is mL. The ratio of the black tea fungus cellulose to the first tobacco leaching solution is suitable for better growth of the black tea fungus. In specific implementation, the first tobacco leaching solution can be subjected to high-temperature steam sterilization at 121 ℃ for 15min, and then black tea fungus cellulose is added.
Step (2): inoculating the black tea fungus seed liquid obtained in the step (1) into the second tobacco leaching liquor, and performing shake culture for a second time to obtain fermented tobacco leaching liquor. In order to ensure the fermentation effect, the second time is longer than the first time. The volume ratio of the black tea fungus seed liquid to the second tobacco leaching liquor is (0.5-6): 100. The proper proportion of the black tea fungus seed liquid to the second tobacco leaching liquor is beneficial to improving the fermentation effect, and a better fermented tobacco leaching liquor is obtained. In specific implementation, the second tobacco leaching solution can be sterilized by high-temperature steam at 121 ℃ for 15min and then inoculated with the black tea fungus seed solution.
And (3): and (3) carrying out reduced pressure concentration on the fermented tobacco leaching liquor obtained in the step (2) to obtain a crude extract.
And (4): and (4) adding ethanol into the crude extract obtained in the step (3), then settling at low temperature, taking supernatant, and concentrating under reduced pressure to obtain the tobacco extract with the acid fragrance. The obtained tobacco extract with acid fragrance can be added into cigarette to give new fragrance to cigarette.
The acid tobacco extract disclosed by the invention is prepared based on a microbial fermentation technology, and is simple in process, mild in condition, low in cost and environment-friendly. The used tobacco powder is the waste of cigarette processing, can realize waste utilization and improve the added value.
The acid fragrant tobacco extract prepared by the preparation method of the acid fragrant tobacco extract fermented by the black tea fungus has acid fragrance, and acid fragrance components in the acid fragrant tobacco extract can effectively neutralize the irritation of tobacco leaves with high nicotine content to the throat.
In one embodiment of the method for preparing the acid-scented tobacco extract fermented by black tea fungus, in order to improve controllability, the first tobacco leaching solution in the step (1) and the second tobacco leaching solution in the step (2) have the same components. The preparation method of the first tobacco leaching liquor or the second tobacco leaching liquor comprises the following steps:
pulverizing tobacco powder, sieving, mixing with water, and treating by hot reflux extraction to obtain filtrate as first tobacco leaching solution or second tobacco leaching solution.
The tobacco leaching liquor prepared by adopting the hot reflux extraction method is beneficial to more fully extracting chemical components in the tobacco powder.
Further, in order to obtain the tobacco leaching solution more quickly, the preparation method of the first tobacco leaching solution or the second tobacco leaching solution is as follows:
step (1 a): pulverizing tobacco powder, sieving with 200 mesh sieve, and mixing with water at solid-to-liquid ratio of 1 (5-20). The mass of the tobacco dust is given in g and the volume of water is given in mL. The solid-to-liquid ratio can be 1: 10.
Step (1 b): treating by hot reflux extraction at 50-150 deg.C for 1-8 hr to obtain filtrate, i.e. first tobacco leaching solution or second tobacco leaching solution. The conditions of the above hot reflux extraction method may be 110 ℃ and 5 hours.
In one embodiment of the preparation method of the acid-scented tobacco extract fermented by black tea fungus, in order to enable black tea fungus to grow better and improve the fermentation effect more effectively, the mass-to-volume ratio of black tea fungus cellulose to the first tobacco leaching liquor in step (1) is 1:50, and the volume ratio of black tea fungus seed liquid to the second tobacco leaching liquor in step (2) is 1: 50.
In one embodiment of the preparation method of the acid-flavor tobacco extract by black tea fungus fermentation of the present disclosure, in order to make black tea fungus grow better and improve the fermentation effect more effectively, the first time in step (1) is 24 hours, the second time in step (2) is 72 hours, and the conditions of shaking culture in step (1) and step (2) are 120rpm and 30 ℃.
In an embodiment of the method for preparing the acid-scented tobacco extract by using black tea fungus fermentation disclosed by the present disclosure, the step (3) is specifically as follows:
and (3) concentrating the fermented tobacco leaching liquor obtained in the step (2) under reduced pressure at 50-200mbar and 50-80 ℃ until the density is 1.13-1.17g/mL to obtain a crude extract. In specific implementation, in order to improve the purity of the crude extract, the supernatant obtained after centrifugal filtration of the fermented tobacco leaching liquor can be subjected to reduced pressure concentration. In addition, the vacuum concentration parameters can be 80mbar and 60 ℃.
In one embodiment of the preparation method of the acid-scented tobacco extract by black tea fungus fermentation disclosed by the present disclosure, the step (4) is specifically as follows:
and (3) adding ethanol into the crude extract obtained in the step (3) according to the volume ratio of the ethanol to the crude extract (1-9):1, then settling at low temperature, taking supernatant, and concentrating under reduced pressure under the conditions of 100-250mbar and 30-80 ℃ until the density is 1.18-1.22g/mL, thus obtaining the acid-flavored tobacco extract. The ethanol may be 95% ethanol, volume ratio is 5:1, and the specific parameters of reduced pressure concentration may be 150mbar and 50 deg.C.
Further, the conditions of low-temperature sedimentation in the step (4) are-40-4 ℃ and 6-24 h. In order to ensure the low-temperature sedimentation effect, the parameters of the low-temperature sedimentation can be-20 ℃ and 12 hours in specific implementation,
the present disclosure also provides a sour tobacco extract prepared by the preparation method of the sour tobacco extract fermented by black tea fungus according to the present disclosure.
The density of the acid tobacco extract is 1.18-1.22 g/mL.
The experimental procedures used in the examples below are conventional unless otherwise specified, the materials and reagents used therein are commercially available, and the equipment used in the experiments are well known to those skilled in the art without otherwise specified.
Crushing tobacco powder, sieving with a 200-mesh sieve, weighing 50g of tobacco powder, placing into a round-bottom flask, adding 500mL of distilled water, uniformly mixing, performing hot reflux extraction, setting the temperature at 110 ℃, extracting for 5 hours, performing suction filtration on the extracted mixture, and taking filtrate to obtain tobacco leaching liquor;
sterilizing the obtained tobacco leaching liquor with high-temperature steam at 121 deg.C for 15 min;
weighing 1g of black tea fungus cellulose under an aseptic environment, shearing, adding into 50mL of sterilized tobacco leaching liquor, and performing shake culture at a rotation speed of 120rpm and a temperature of 30 ℃ for 24h to obtain a black tea fungus seed solution;
inoculating 4mL of black tea fungus seed liquid into 200mL of sterilized tobacco leaching liquor, and performing shake culture at the rotation speed of 120rpm and the temperature of 30 ℃ for 72h to obtain fermented tobacco leaching liquor;
concentrating the fermented tobacco leaching solution under reduced pressure at 80mbar and 60 deg.C to density of 1.15 + -0.02 g/mL to obtain crude extract;
adding 5 times volume of 95% ethanol into the crude extract according to volume ratio, settling at-20 deg.C for 12h, centrifuging, filtering, collecting supernatant, and concentrating under reduced pressure at 150mbar and 50 deg.C to 1.20 + -0.02 g/mL to obtain tobacco extract with sour flavor.
Dissolving the acid-flavored tobacco extract in 10 times of distilled water, filtering, and analyzing the content of organic acid by using ion chromatography; simultaneously distilling and extracting the acid fragrant tobacco extract with dichloromethane of 20 times volume for 2h, and analyzing the content of the fragrant substances by GC-MS. Tobacco extract (the rest steps and conditions are completely the same as the preparation method of the acid fragrant tobacco extract) prepared without black tea fungus fermentation is used as a reference 1.
TABLE 1 analysis of organic acid component of tobacco extract (unit: ug/mL)
The organic acid component analysis of tobacco extract is shown in Table 1. As can be seen from the table, the organic acid content of the fermented acid-flavor tobacco extract is obviously improved, and the contents of malic acid, oxalic acid and citric acid in the observed several organic acids except tartaric acid are all improved, wherein the citric acid content is improved by nearly 6 times. The stimulation of nicotine to the throat can be effectively relieved by improving the content of organic acid.
TABLE 2 tobacco extract aroma analysis (unit: μ g/mL)
The types and the total amount of aroma substances detected in the embodiment are obviously higher than those detected in a control 1. the newly detected substances mainly comprise 1-propanol, 2, 3-butanediol, lactic acid, succinic acid, glutaric acid, vanillin, hydroxyphenyl ethanol, vanillic acid, neophytadiene, p-hydroxyphenylethanol, diethyl phthalate, ferulic acid, 9, 12-octadecadienoic acid, α -linolenic acid and stearic acid, the newly detected substances are rich in acidic aroma substances and are consistent with the acid aroma released by the acid tobacco extract, and other aroma substances such as phenethyl alcohol, benzoic acid, phenylacetic acid, decyl isobutyl phthalate, methyl palmitate, dibutyl phthalate, palmitic acid and the like are important aroma substances which can obviously improve the aroma of the tobacco acid and the fruity aroma.
Weighing 0.1g of acid-flavor tobacco extract per 100g of tobacco shreds, dissolving in 2.65mL of 95% ethanol, uniformly spraying in the tobacco shreds, balancing at 22 ℃ and 65% humidity for 48h after preparing cigarettes, performing sensory evaluation on the obtained cigarettes, and taking the cigarettes without adding the tobacco extract as a control 2 and the cigarettes without adding the tobacco extract (the rest steps and conditions are completely the same as the preparation method of the acid-flavor tobacco extract) as a control 3.
When cigarettes were evaluated, the evaluation was performed by a percentile sensory quality evaluation method. 7 indexes of aroma quality, aroma quantity, miscellaneous gas, concentration, fineness, irritation and aftertaste are scored, the minimum scoring unit is 0.5, and average scores are calculated for all judges. The evaluation criteria are as follows (table 3):
TABLE 3 sensory quality evaluation scoring criteria details
| Index (I) | Scoring criteria |
| Quality of fragrance | Poor 0-12, poor 13-14, moderate 15-16, good 17-18, good 19-20 |
| Amount of fragrance | 0-12 less 13-14 still foot 15-16 more 17-18 more 19-20 |
| Miscellaneous qi | 10 is not, light, 9 is slightly, 7-8 is heavy, 5-6 is heavy, 0-4 is heavy |
| Concentration of | Very small/large 0-4 small/large 5-6 medium 7-8, preferably 9, and 10 |
| Fineness of fineness | Coarse 0-4, coarse 5-6, medium 7-8, fine 9 and fine 10 |
| Irritation property | 10 or less, 9 or 7-8 or more, 5-6 or more, 0-4 or more |
| Aftertaste | 0-12 slight stagnation tongue 13-14 comfortable 15-16 more comfortable 17-18 comfortable 19-20 |
The cigarettes prepared in examples and controls 2 and 3 were subjected to sensory evaluation, and the average score was calculated from the results of smoking evaluation, and the results are shown in table 4.
TABLE 4 cigarette evaluation results
As can be seen from Table 4, the quality, quantity and concentration of aroma are improved by adding the acid tobacco extract. When the tobacco extract of the contrast 3 is added into cigarettes, the irritation of the cigarettes can be improved due to the increase of the nicotine content, and the acidic component in the acid tobacco extract can effectively alleviate the defect. Meanwhile, as the black tea fungus produces some new aroma substances after fermentation, the aroma quality of the cigarette is obviously improved.
Although some specific embodiments of the present invention have been described in detail by way of examples, it should be understood by those skilled in the art that the above examples are for illustrative purposes only and are not intended to limit the scope of the present invention. It will be appreciated by those skilled in the art that modifications may be made to the above embodiments without departing from the scope and spirit of the invention. The scope of the invention is defined by the appended claims.
Claims (10)
1. A preparation method of a sour tobacco extract fermented by black tea fungus is characterized by comprising the following steps:
(1) crushing black tea fungus cellulose, adding the crushed black tea fungus cellulose into a first tobacco leaching liquor, and performing shake culture for the first time to obtain a black tea fungus seed liquid, wherein the mass-to-volume ratio of the black tea fungus cellulose to the first tobacco leaching liquor is (1-10):100, the unit of the mass of the black tea fungus cellulose is g, and the unit of the volume of the first tobacco leaching liquor is mL;
(2) inoculating the black tea fungus seed liquid obtained in the step (1) into a second tobacco leaching solution, performing shake culture for a second time to obtain a fermented tobacco leaching solution, wherein the second time is longer than the first time, and the volume ratio of the black tea fungus seed liquid to the second tobacco leaching solution is (0.5-6): 100;
(3) decompressing and concentrating the fermented tobacco leaching liquor obtained in the step (2) to obtain a crude extract;
(4) and (4) adding ethanol into the crude extract obtained in the step (3), then settling at low temperature, taking supernate, and concentrating under reduced pressure to obtain the tobacco extract with the acid fragrance.
2. The method for preparing the tobacco extract of sour flavor fermented by black tea fungus according to claim 1, wherein the first tobacco extract liquid in the step (1) and the second tobacco extract liquid in the step (2) have the same components, and the first tobacco extract liquid or the second tobacco extract liquid is prepared by the following steps:
pulverizing tobacco powder, sieving, mixing with water, and treating by hot reflux extraction to obtain filtrate as first tobacco leaching solution or second tobacco leaching solution.
3. The method for preparing the acid-scented tobacco extract fermented by the black tea fungus according to claim 2, wherein the first tobacco leaching solution or the second tobacco leaching solution is prepared by the following steps:
(1a) pulverizing tobacco powder, sieving with a 200-mesh sieve, and mixing the sieved tobacco powder with water according to a solid-liquid ratio of 1 (5-20), wherein the unit of the mass of the tobacco powder is g, and the unit of the volume of the water is mL;
(1b) treating by hot reflux extraction at 50-150 deg.C for 1-8 hr to obtain filtrate, i.e. first tobacco leaching solution or second tobacco leaching solution.
4. The method for preparing the acid-scented tobacco extract fermented by the black tea fungus according to claim 3, wherein the solid-to-liquid ratio in the step (1a) is 1:10, and the conditions of the hot reflux extraction method in the step (1b) are 110 ℃ and 5 hours.
5. The method for preparing the acid-scented tobacco extract fermented by the black tea fungus according to claim 1, wherein the mass-to-volume ratio of the black tea fungus cellulose to the first tobacco leaching liquor in the step (1) is 1:50, and the volume ratio of the black tea fungus seed liquid to the second tobacco leaching liquor in the step (2) is 1: 50.
6. The method for preparing the acid-flavor tobacco extract fermented by black tea fungus according to claim 1, wherein the first time in the step (1) is 24 hours, the second time in the step (2) is 72 hours, and the conditions of shaking culture in the steps (1) and (2) are 120rpm and 30 ℃.
7. The method for preparing the acid-scented tobacco extract fermented by the black tea fungus according to claim 1, wherein the step (3) is specifically as follows:
and (3) concentrating the fermented tobacco leaching liquor obtained in the step (2) under reduced pressure at 50-200mbar and 50-80 ℃ until the density is 1.13-1.17g/mL to obtain a crude extract.
8. The method for preparing the acid-scented tobacco extract fermented by the black tea fungus according to claim 1, wherein the step (4) is specifically as follows:
and (3) adding ethanol into the crude extract obtained in the step (3) according to the volume ratio of the ethanol to the crude extract (1-9):1, then settling at low temperature, taking supernatant, and concentrating under reduced pressure at the temperature of 30-80 ℃ under the condition of 100-250mbar until the density is 1.18-1.22g/mL, thus obtaining the acid-flavored tobacco extract.
9. The method for preparing the acid-flavor tobacco extract by utilizing the black tea fungus fermentation according to the claim 8, wherein the condition of the low temperature sedimentation in the step (4) is-40 to 4 ℃ and 6 to 24 hours.
10. The acid-scented tobacco extract prepared by the preparation method of the acid-scented tobacco extract fermented by the black tea fungus according to any one of claims 1 to 9, wherein the density of the acid-scented tobacco extract is 1.18-1.22 g/mL.
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Application publication date: 20200228 |