CN110982624A - Mulberry fruit essence, production method of mulberry fruit essence and tobacco product - Google Patents
Mulberry fruit essence, production method of mulberry fruit essence and tobacco product Download PDFInfo
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- CN110982624A CN110982624A CN201911366832.4A CN201911366832A CN110982624A CN 110982624 A CN110982624 A CN 110982624A CN 201911366832 A CN201911366832 A CN 201911366832A CN 110982624 A CN110982624 A CN 110982624A
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- mulberry fruit
- mulberry
- essence
- fruit essence
- production method
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Classifications
-
- 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
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
-
- 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
- C11B9/02—Recovery or refining of essential oils from raw materials
-
- 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
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method of mulberry fruit essence, which comprises the following steps: and (3) carrying out supercritical carbon dioxide extraction on mulberry fruit powder prepared by carrying out spray drying on the mulberry fruit juice to obtain the mulberry fruit essence. The production method of the mulberry fruit essence provided by the invention reduces the requirements on supercritical equipment and supercritical solvent; the agricultural product is not affected by the seasonality and the periodicity of the agricultural products; in addition, the content of starch and pectin in the mulberry fruit essence is greatly reduced in the production process, and the influence of the starch and the pectin on cigarette smoke is greatly reduced. In addition, because the mulberry contains abundant sugar and protein, Maillard reaction can occur in the spray drying process, so that the prepared mulberry essence has special fragrance. The invention also provides the mulberry fruit essence prepared by the method and a tobacco product.
Description
Technical Field
The invention belongs to the field of flavors and fragrances, and particularly relates to a mulberry fruit flavor, a production method of the mulberry fruit flavor and a tobacco product.
Background
Currently, the mulberry is mainly used as mulberry pulp for direct eating and developed as mulberry juice. The mulberry fruit is developed for other purposes, and only a few patents, such as patent publication No. CN109247576A, extract edible mulberry polyphenol from mulberry; patent publication No. CN105838685A, discloses a method for extracting SOD from mulberry wine lees; patent publication No. CN105087154A discloses a process for extracting mulberry seed oil.
The mulberry fruit is comprehensively developed into a food additive and essence with good effect in cigarettes, and has great potential economic value.
Since cigarette flavors act by combustion, cigarette flavors have distinctiveness from food flavors. The mulberry fruit extract has different component combinations due to different preparation processes, and has different effects in cigarettes as essence. For example, the mulberry fruit extract directly extracted by water contains pectin and starch, has a great negative effect on cigarettes, and influences the taste of smoke. The essence is produced by directly extracting the mulberry fruits by using supercritical equipment, a container with a large volume is needed, a large amount of supercritical solvent is also needed, and the production cost is greatly increased. In addition, the agricultural products have the characteristic of short fruit period and are easy to deteriorate along with time, which brings great difficulty to the production of the mulberry essence.
Disclosure of Invention
The invention aims to provide a mulberry fruit essence with special fragrance and reduce the production cost.
In order to solve the technical problems, the invention provides a production method of mulberry fruit essence, which comprises the following steps:
and (3) carrying out supercritical carbon dioxide extraction on mulberry fruit powder prepared by carrying out spray drying on the mulberry fruit juice to obtain the mulberry fruit essence.
By adopting the technical scheme, the mulberry fruit powder is used as the raw material for supercritical extraction, is not influenced by the seasonality and periodicity of agricultural products, is easier to store and transport than the mulberry fruits, and solves the problem that the mulberry fruits are easy to deteriorate; according to the invention, the mulberry fruit juice is processed into mulberry fruit powder, most of plant fibers and other substances are removed, and compared with the traditional method in which the mulberry fruit is directly adopted or the mulberry fruit is dried and ground into powder, the requirements on supercritical equipment and supercritical solvent are greatly reduced, and the production cost of the mulberry fruit essence is reduced.
In addition, compared with the raw materials with low sugar content such as flowers, tea leaves and tobacco, because the mulberry contains abundant sugar and protein, the mulberry fruit can generate sufficient Maillard reaction even in the short high-temperature process of spray drying, so that the prepared mulberry fruit essence has special fragrance. Further, unreacted starch, pectin, protein and the like are removed in the supercritical extraction, so that the influence of the starch and the pectin on cigarette smoke is greatly reduced, and finally the mulberry fruit essence with special fragrance is obtained.
According to another embodiment of the present invention, the mulberry juice is prepared by the following steps: crushing the mulberry, adding the crushed mulberry into water, stirring, and filtering to obtain the mulberry juice.
According to another embodiment of the present invention, the mulberry juice is prepared by the following steps: and (4) conveying the mulberry fruit into a juice extractor, extracting juice, and filtering to obtain the mulberry fruit juice.
According to another embodiment of the invention, the supercritical carbon dioxide extraction temperature is 30-55 ℃, the pressure is 8-35 Mpa, and the extraction time is 0.1-1 h.
According to another embodiment of the present invention, the method further comprises the steps of: an entrainer is also added in the supercritical carbon dioxide extraction, and the entrainer is selected from one or more of water, ethanol, propylene glycol and glycerol.
According to another embodiment of the invention, the water content of the entrainer is not more than 40% by volume.
According to another embodiment of the present invention, the inlet temperature of the spray drying is 140 to 250 ℃.
According to another embodiment of the present invention, the method further comprises the steps of: and (3) delivering the carbon dioxide fluid dissolved with the mulberry fruit essence to a separation device, and separating to obtain the mulberry fruit essence, wherein the pressure in the separation device is 0.4-6 Mpa.
According to another embodiment of the invention, the invention also provides a mulberry fruit essence prepared by any one of the methods.
According to another embodiment of the invention, the invention also provides a tobacco product which comprises the mulberry fruit essence prepared by the method.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure. While the invention will be described in conjunction with the preferred embodiments, it is not intended that features of the invention be limited to these embodiments. On the contrary, the invention is described in connection with the embodiments for the purpose of covering alternatives or modifications that may be extended based on the claims of the present invention. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. The invention may be practiced without these particulars. Moreover, some of the specific details have been left out of the description in order to avoid obscuring or obscuring the focus of the present invention. It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
Those skilled in the art can understand the specific meanings of the above terms in the present embodiment in specific cases.
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in further detail below.
The invention provides a production method of mulberry fruit essence, which comprises the following steps: and (3) carrying out supercritical carbon dioxide extraction on mulberry fruit powder prepared by carrying out spray drying on the mulberry fruit juice to obtain the mulberry fruit essence.
Because the mulberry contains a large amount of sugar and protein, the sugar and the protein can generate Maillard reaction in the spray drying process, so that the mulberry powder has special fragrance. Meanwhile, sugar and protein can influence the taste of smoke, part of sugar and protein are consumed in the Maillard reaction, and the influence on the flavor and the fragrance of the mulberry fruit is reduced. In addition, the volume of the mulberry fruit powder is far smaller than that of the mulberry fruit, so that the volume of supercritical equipment and the use amount of supercritical carbon dioxide are greatly reduced by using the mulberry fruit powder to prepare the mulberry fruit essence, and the production cost is reduced.
Further, the mulberry juice can be prepared by any method known in the art, and is preferably prepared by the following steps in the present invention: crushing mulberry, adding the crushed mulberry into water, stirring for 2 hours at the temperature of 90 ℃, cooling to room temperature, and filtering to obtain the mulberry juice. Compared with direct juicing, the mulberry fruit juice can contain more mulberry fruit essence by a method of fully dissolving with water and then filtering.
Further, the mulberry fruit juice can be prepared by the following steps: and (4) conveying the mulberry fruit into a juice extractor, extracting juice, and filtering to obtain the mulberry fruit juice. Therefore, the mulberry fruit juice can be obtained quickly, and the production time is saved.
Furthermore, the supercritical carbon dioxide extraction temperature is 30-55 ℃, the pressure is 8-35 Mpa, and the extraction time is 0.1-1 h.
Furthermore, in order to improve the extraction efficiency, an entrainer is also added in the supercritical carbon dioxide extraction, and the entrainer is water and one or more of ethanol, propylene glycol and glycerol.
Furthermore, compared with other organic solvents, the cost of adopting water as the entrainer is low, but when the water content in the entrainer is too high, part of substances such as pectin and starch in the mulberry fruit powder can be brought into the finally prepared mulberry fruit essence. Preferably, when the water volume content is not more than 40%, the extracted substances such as pectin and starch in the mulberry fruit essence are low in content, so that the obtained mulberry fruit essence is better in fragrance. Most preferably, the volume content of water in the entrainer is preferably 30%.
Due to the short heating time in spray drying, the inlet temperature of spray drying is preferably 140-250 ℃. The Maillard reaction generated in the spray drying is more sufficient, and the obtained mulberry fruit powder has stronger special flavor.
Further, the method also comprises the following steps: and (3) delivering the carbon dioxide fluid dissolved with the mulberry fruit essence to a separation device, and separating to obtain the mulberry fruit essence, wherein the pressure in the separation device is 0.4-6 Mpa.
Further, it is conceivable that a mulberry fruit essence is produced by the production method of the present invention. Therefore, the invention also provides the mulberry fruit essence prepared by the production method.
Further, the invention also provides a tobacco product which comprises the mulberry fruit essence prepared by the method. The mulberry fruit essence is added, so that the aroma quantity of the tobacco product can be increased, the aroma quality is improved, the mulberry fruit essence is coordinated with the tobacco aroma, the irritation is relieved, the body fluid is generated, and the aftertaste is improved.
Further, the type of the tobacco product is not particularly limited, and may be a conventional cigarette, an electronic cigarette, a non-combustible tobacco product by heating, a smokeless tobacco, or the like.
Example 1
1. Producing mulberry fruit powder:
crushing 3kg of fresh mulberry, putting into 5L of water, stirring at 90 ℃ for 2h, cooling to room temperature, and filtering to obtain filtrate containing mulberry extract; and (3) taking the filtrate as powdery or granular mulberry fruit powder by a spray drying mechanism, wherein the inlet temperature of spray drying is 140-250 ℃.
2. Extracting mulberry fruit powder by supercritical CO 2:
wrapping 0.5kg of mulberry fruit powder with cotton non-woven fabric, and putting into an extraction kettle; introducing carbon dioxide in a supercritical state into an extraction kettle, and extracting for 0.5h at the temperature of 30-55 ℃ and the pressure of 8-35 Mpa; and (3) introducing the carbon dioxide fluid dissolved with the mulberry fruit extract into a separation kettle, keeping the separation kettle at 0.6MPa, and separating the mulberry fruit extract to obtain the mulberry fruit essence.
Example 2
1. Producing mulberry fruit powder:
juicing 10kg of fresh mulberry fruits by using a juicer, and filtering to obtain mulberry fruit juice; and (3) taking the filtrate as powdery or granular mulberry fruit powder by a spray drying mechanism, wherein the inlet temperature of spray drying is 140-250 ℃.
2. Supercritical CO2Extracting mulberry fruit powder:
wrapping 0.5kg of mulberry fruit powder with cotton non-woven fabric, and putting into an extraction kettle; introducing supercritical carbon dioxide into an extraction kettle, extracting for 0.5h at 30-55 ℃ and 8-35 Mpa by using 1L 70% ethanol aqueous solution as an entrainer; CO dissolved with mulberry fruit extract2And (3) introducing the fluid into a separation kettle, keeping the pressure of the separation kettle at 0.6MPa, and separating out the mulberry plant extract to obtain the mulberry essence.
The mulberry fruit essences prepared in the embodiments 1 and 2 have special flavor due to Maillard reaction, and cigarettes added with the mulberry fruit essences have good smoke taste.
In conclusion, the mulberry fruit powder is used as the raw material for supercritical extraction, is not influenced by the seasonality and periodicity of agricultural products, is easier to store and transport than the mulberry fruits, and solves the problem that the mulberry fruits are easy to deteriorate; according to the invention, the mulberry fruit juice is processed into mulberry fruit powder, most of plant fibers and other substances are removed, and compared with the traditional method in which the mulberry fruit is directly adopted or the mulberry fruit is dried and ground into powder, the requirements on supercritical equipment and supercritical solvent are greatly reduced, and the production cost of the mulberry fruit essence is reduced.
In addition, compared with the raw materials with low sugar content such as flowers, tea leaves and tobacco, the mulberry fruit contains abundant sugar and protein, and the sufficient Maillard reaction can also occur in the short high-temperature process of spray drying, so that the prepared mulberry fruit essence has special fragrance. Further, unreacted starch, pectin, protein and the like are removed in the supercritical extraction, so that the influence of the starch and the pectin on cigarette smoke is greatly reduced, and finally the mulberry fruit essence with special fragrance is obtained.
While the invention has been described with reference to certain preferred embodiments thereof, it will be understood by those skilled in the art that the foregoing is a more particular description of the invention than is possible with reference to the specific embodiments, which are not to be construed as limiting the invention. Various changes in form and detail, including simple deductions or substitutions, may be made by those skilled in the art without departing from the spirit and scope of the invention.
Claims (10)
1. The production method of the mulberry fruit essence is characterized by comprising the following steps:
and (3) carrying out supercritical carbon dioxide extraction on mulberry fruit powder prepared by carrying out spray drying on the mulberry fruit juice to obtain the mulberry fruit essence.
2. The production method of the mulberry fruit essence according to claim 1, wherein the mulberry fruit juice is prepared by the following steps:
crushing the mulberry, adding the crushed mulberry into water, stirring, and filtering to obtain the mulberry juice.
3. The production method of the mulberry fruit essence according to claim 1, wherein the mulberry fruit juice is prepared by the following steps:
and (4) delivering the mulberry fruit to a juice extractor, extracting juice, and filtering to obtain the mulberry fruit juice.
4. The production method of the mulberry fruit essence according to any one of claims 1 to 3, wherein the supercritical carbon dioxide extraction temperature is 30-55 ℃, the pressure is 8-35 MPa, and the extraction time is 0.1-1 h.
5. The production method of mulberry fruit essence according to claim 4, further comprising the steps of: an entrainer is also added in the supercritical carbon dioxide extraction, and the entrainer is selected from one or more of water, ethanol, propylene glycol and glycerol.
6. The production method of mulberry fruit flavor according to claim 5, wherein the volume content of water in the entrainer is not more than 40%.
7. The production method of mulberry fruit flavor according to any one of claims 1 to 3, wherein the inlet temperature of the spray drying is 140 to 250 ℃.
8. The production method of mulberry fruit essence according to any one of claims 1 to 3, further comprising the steps of: and (3) delivering the carbon dioxide fluid dissolved with the mulberry fruit essence to a separation device, and separating to obtain the mulberry fruit essence, wherein the pressure in the separation device is 0.4-6 Mpa.
9. A mulberry fruit essence, characterized in that it is prepared by the method of any one of claims 1 to 8.
10. A tobacco product characterized by being added with the mulberry fruit flavor of claim 9.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911366832.4A CN110982624A (en) | 2019-12-26 | 2019-12-26 | Mulberry fruit essence, production method of mulberry fruit essence and tobacco product |
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| CN201911366832.4A CN110982624A (en) | 2019-12-26 | 2019-12-26 | Mulberry fruit essence, production method of mulberry fruit essence and tobacco product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113698990A (en) * | 2021-08-05 | 2021-11-26 | 广东中烟工业有限责任公司 | Mulberry extract and preparation method and application thereof |
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2019
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| CN104068356A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Preparation method of mulberry fruit powder |
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Cited By (1)
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| CN113698990A (en) * | 2021-08-05 | 2021-11-26 | 广东中烟工业有限责任公司 | Mulberry extract and preparation method and application thereof |
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Application publication date: 20200410 |