CN111004683A - Sea-buckthorn fruit essence, production method of sea-buckthorn fruit essence and tobacco product - Google Patents
Sea-buckthorn fruit essence, production method of sea-buckthorn fruit essence and tobacco product Download PDFInfo
- Publication number
- CN111004683A CN111004683A CN201911369762.8A CN201911369762A CN111004683A CN 111004683 A CN111004683 A CN 111004683A CN 201911369762 A CN201911369762 A CN 201911369762A CN 111004683 A CN111004683 A CN 111004683A
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- Prior art keywords
- essence
- seabuckthorn
- fruit
- seabuckthorn fruit
- fruit essence
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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
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/022—Refining
-
- 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
- C11B9/025—Recovery by solvent extraction
Abstract
The invention discloses a production method of sea-buckthorn fruit essence, which comprises the following steps: and (3) performing supercritical carbon dioxide extraction on the seabuckthorn fruit powder prepared by spray drying the seabuckthorn fruit juice to obtain the seabuckthorn fruit essence. The production method of the sea buckthorn 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 production process greatly reduces the content of starch and pectin in the seabuckthorn fruit essence, and greatly reduces the influence of the starch and the pectin on the cigarette smoke. In addition, the seabuckthorn fruit contains abundant sugar and protein, so that the Maillard reaction can occur in the spray drying process, and the prepared seabuckthorn fruit essence has special fragrance. The invention also provides the seabuckthorn 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 sea buckthorn fruit flavor, a production method of the sea buckthorn fruit flavor and a tobacco product.
Background
As an edible agricultural product, fructus Hippophae has effects of relieving cough, eliminating phlegm, relieving asthma and treating chronic tracheitis.
Aiming at the seabuckthorn fruit, the gravity center in the prior art is often used for extracting and maintaining active ingredients of seabuckthorn, and mainly comprises obtaining seabuckthorn oil, flavone and other ingredients, for example, in the patent with the publication number of CN100998618A, supercritical CO is adopted for obtaining the seabuckthorn oil and the seabuckthorn flavone2Extracting dried fructus Hippophae or dried fructus Hippophae residue. Patent publication No. CN1031108A, using supercritical CO2Extracting fructus Hippophae pomace to obtain oleum Hippophae. Patent publication No. CN86108906A describes a method for refining seabuckthorn oil: leaching by using a fat solvent, desolventizing by membrane evaporation, degumming, deacidifying, dewaxing at the temperature of 15-25 ℃, decoloring and deodorizing at the temperature of less than 65 ℃ to obtain refined seabuckthorn oil, so as to retain active ingredients as much as possible. Patent publication No. CN1050216A describes a method for obtaining oleum Hippophae by oil-percolating fructus Hippophae and centrifuging. The patent with publication number CN101935585A obtains different levels of seabuckthorn oil by extracting seabuckthorn step by step, and protects unsaturated fatty acid and other components as much as possible: firstly, adopting a butter fat centrifuge to primarily extract seabuckthorn fruit oil, and then adopting n-hexane to extract the processed water phase. Patent publication No. CN1451658A describes a three-solvent system for extracting total flavonoids of fructus Hippophae and improving the extraction rate and purity of total flavonoids of fructus Hippophae. Patent publication No. CN1435415A uses solvent extraction to obtain refined flavone extract and byproduct oleum Hippophae by multi-step process based on solubility.
The seabuckthorn 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 seabuckthorn fruit extract has different component combinations due to different preparation processes, and has different effects in cigarettes as essence. For example, the seabuckthorn fruit extract directly extracted by water contains pectin and starch, which have great negative effects on cigarettes and influence the mouthfeel of smoke. The essence is produced by directly extracting the seabuckthorn fruits by using supercritical equipment, a container with larger volume is needed, a large amount of supercritical solvent is needed at the same time, and the production cost is greatly increased. In addition, the agricultural products have the characteristics of short fruit period and easy deterioration along with time, which brings great difficulty to the production of the sea-buckthorn fruit essence.
Disclosure of Invention
The invention aims to endow the sea-buckthorn fruit essence with special fragrance and reduce the production cost.
In order to solve the technical problems, the invention provides a production method of a sea buckthorn fruit essence, which comprises the following steps:
and (3) performing supercritical carbon dioxide extraction on the seabuckthorn fruit powder prepared by spray drying the seabuckthorn fruit juice to obtain the seabuckthorn fruit essence.
By adopting the technical scheme, the seabuckthorn 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 seabuckthorn fruits, and solves the problem that the seabuckthorn fruits are easy to deteriorate; the seabuckthorn fruit juice is processed into seabuckthorn fruit powder, most of plant fibers and other substances are removed, and compared with the traditional method that seabuckthorn fruits are directly adopted or powder obtained by drying and grinding the seabuckthorn fruits, the requirements on supercritical equipment and supercritical solvents are greatly reduced, and the production cost of the seabuckthorn fruit essence is reduced.
In addition, compared with the raw materials with low sugar content such as flowers, tea leaves, tobacco and the like, the sea buckthorn fruit essence has special fragrance because the sea buckthorn fruit contains rich sugar and protein and can generate sufficient Maillard reaction even in the short high-temperature process of spray drying. 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 the seabuckthorn fruit essence with special fragrance is finally obtained.
According to another embodiment of the present invention, the seabuckthorn fruit juice is prepared by the following steps: crushing fructus Hippophae, adding into water, stirring, and filtering to obtain fructus Hippophae juice.
According to another embodiment of the present invention, the seabuckthorn fruit juice is prepared by the following steps: and (3) conveying the sea buckthorn fruits into a juice extractor, extracting juice, and filtering to obtain the sea buckthorn 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: sending the carbon dioxide fluid dissolved with fructus Hippophae essence to a separation device, and separating to obtain fructus Hippophae 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 seabuckthorn fruit essence which is prepared by any one of the methods.
According to another embodiment of the invention, the invention also provides a tobacco product which comprises the seabuckthorn 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 sea buckthorn fruit essence, which comprises the following steps: and (3) performing supercritical carbon dioxide extraction on the seabuckthorn fruit powder prepared by spray drying the seabuckthorn fruit juice to obtain the seabuckthorn fruit essence.
The sea-buckthorn fruit contains a large amount of sugar and protein, and the sugar and the protein can generate Maillard reaction in the spray drying process, so that the sea-buckthorn fruit powder has special fragrance. Meanwhile, sugar and protein can influence the taste of the smoke, part of the sugar and the protein are consumed in the Maillard reaction, and the influence on the fragrance of the sea buckthorn fruit essence is reduced. In addition, the volume of the seabuckthorn fruit powder is far smaller than that of the seabuckthorn fruits, so that the volume of supercritical equipment and the use amount of supercritical carbon dioxide are greatly reduced by using the seabuckthorn fruit powder to prepare the seabuckthorn fruit essence, and the production cost is reduced.
Further, the juice of hippophae rhamnoides can be prepared by any method known in the art, and is preferably prepared by the following steps: crushing fructus Hippophae, adding into water, stirring at 90 deg.C for 2 hr, cooling to room temperature, and filtering to obtain fructus Hippophae juice. Compared with direct juicing, the sea-buckthorn fruit juice can contain more sea-buckthorn fruit essence by a method of fully dissolving with water and then filtering.
Further, the seabuckthorn fruit juice can be prepared by the following steps: and (3) conveying the sea buckthorn fruits into a juice extractor, extracting juice, and filtering to obtain the sea buckthorn fruit juice. Therefore, the seabuckthorn 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 lower, but when the water content in the entrainer is too high, part of pectin, starch and other substances in the seabuckthorn fruit powder can be brought into the finally prepared seabuckthorn fruit essence. Preferably, when the water volume content is not more than 40%, the content of substances such as pectin, starch and the like in the extracted seabuckthorn fruit essence is lower, so that the obtained seabuckthorn fruit essence has better 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 seabuckthorn fruit powder has stronger special flavor.
Further, the method also comprises the following steps: sending the carbon dioxide fluid dissolved with fructus Hippophae essence to a separation device, and separating to obtain fructus Hippophae essence, wherein the pressure in the separation device is 0.4-6 Mpa.
Further, it is conceivable that a sea buckthorn fruit essence is produced by the production method of the present invention. Therefore, the invention also provides the seabuckthorn fruit essence prepared by the production method.
Furthermore, the invention also provides a tobacco product which comprises the prepared sea buckthorn fruit essence. The sea buckthorn fruit essence is added, so that the fragrance quantity of the tobacco product can be increased, the fragrance quality is improved, the sea buckthorn fruit essence is coordinated with the tobacco fragrance, the irritation is relieved, the body fluid is produced, 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 the seabuckthorn fruit powder: crushing 2kg of fresh fructus Hippophae, placing in 5L water, stirring at 90 deg.C for 2 hr, cooling to room temperature, and filtering to obtain filtrate containing fructus Hippophae extract; and (3) taking the filtrate as powdery or granular seabuckthorn fruit powder by a spray drying mechanism, wherein the inlet temperature of spray drying is 140-250 ℃.
2. Extracting the seabuckthorn fruit powder by supercritical CO 2:
2a) wrapping 0.5kg of fructus Hippophae powder with cotton non-woven fabric, and placing into an extraction kettle; CO in supercritical state2Introducing into an extraction kettle, and extracting for 0.5h at the temperature of 30-55 ℃ and the pressure of 8-35 Mpa; CO dissolved with fructus Hippophae extract2Introducing the fluid into a separation kettle, keeping the pressure of the separation kettle at 0.6MPa, and separating out the seabuckthorn fruit extract to obtain the seabuckthorn fruit essence.
Example 2
1. Producing the seabuckthorn fruit powder: juicing 10kg of fresh fructus Hippophae with a juicer, and filtering to obtain fructus Hippophae juice; and (3) taking the filtrate as powdery or granular seabuckthorn fruit powder by a spray drying mechanism, wherein the inlet temperature of spray drying is 140-250 ℃.
2. Wrapping 0.5kg of fructus Hippophae powder with cotton non-woven fabric, and placing into an extraction kettle; CO in supercritical state2Introducing into an extraction kettle, extracting for 0.5h at 30-55 ℃ and 8-35 Mpa with 1L 70% ethanol water solution as entrainer; CO dissolved with fructus Hippophae extract2Introducing the fluid into a separation kettle, keeping the pressure of the separation kettle at 0.6MPa, and separating the extract of the sea buckthorn fruit plants to obtain the sea buckthorn fruit essence.
The seabuckthorn fruit essences prepared in examples 1 and 2 have special fragrance, and are added into cigarette products, and the flavors have the effects of increasing fragrance amount, improving fragrance quality, coordinating with cigarette fragrance, reducing irritation, promoting fluid production and improving aftertaste by smoking cigarettes.
In conclusion, the invention uses the seabuckthorn fruit powder 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 seabuckthorn fruits, and solves the problem that seabuckthorn fruits are easy to deteriorate; the seabuckthorn fruit juice is processed into seabuckthorn fruit powder, most of plant fibers and other substances are removed, and compared with the traditional method that seabuckthorn fruits are directly adopted or powder obtained by drying and grinding the seabuckthorn fruits, the requirements on supercritical equipment and supercritical solvents are greatly reduced, and the production cost of the seabuckthorn fruit essence is reduced.
In addition, compared with the raw materials with low sugar content such as flowers, tea leaves, tobacco and the like, the seabuckthorn fruit essence has special fragrance because the seabuckthorn fruit contains rich sugar and protein and can also generate sufficient Maillard reaction in the short high-temperature process of spray drying. 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 the seabuckthorn fruit essence with special fragrance is finally 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. A production method of sea buckthorn fruit essence is characterized by comprising the following steps:
and (3) performing supercritical carbon dioxide extraction on the seabuckthorn fruit powder prepared by spray drying the seabuckthorn fruit juice to obtain the seabuckthorn fruit essence.
2. The method for producing fructus Hippophae essence of claim 1, wherein the fructus Hippophae juice is prepared by the following steps:
crushing the seabuckthorn fruits, adding the crushed seabuckthorn fruits into water, stirring and filtering to obtain the seabuckthorn fruit juice.
3. The method for producing the seabuckthorn fruit essence according to claim 1, wherein the seabuckthorn fruit juice is prepared by the following steps:
and (3) feeding the sea buckthorn fruits into a juice extractor, extracting juice, and filtering to obtain the sea buckthorn fruit juice.
4. The method for producing the seabuckthorn fruit essence according to any one of the claims 1 to 3, wherein the supercritical carbon dioxide extraction temperature is 30 to 55 ℃, the pressure is 8 to 35Mpa, and the extraction time is 0.1 to 1 hour.
5. The method for producing sea buckthorn 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 method of claim 5, wherein the entrainer comprises no more than 40% water by volume.
7. The method for producing the essence of hippophae rhamnoides fruit according to any one of claims 1 to 3, wherein the inlet temperature of spray drying is 140 to 250 ℃.
8. The method for producing a sea buckthorn fruit essence, according to any one of claims 1 to 3, further comprising the steps of: sending the carbon dioxide fluid dissolved with fructus Hippophae essence to a separation device, and separating to obtain fructus Hippophae essence, wherein the pressure in the separation device is 0.4-6 Mpa.
9. A seabuckthorn fruit essence, characterized in that it is prepared by the method of any one of claims 1 to 8.
10. A tobacco product to which the sea buckthorn fruit essence of claim 9 is added.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911369762.8A CN111004683A (en) | 2019-12-26 | 2019-12-26 | Sea-buckthorn fruit essence, production method of sea-buckthorn fruit essence and tobacco product |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911369762.8A CN111004683A (en) | 2019-12-26 | 2019-12-26 | Sea-buckthorn fruit essence, production method of sea-buckthorn fruit essence and tobacco product |
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| CN111004683A true CN111004683A (en) | 2020-04-14 |
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Citations (7)
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