CN111378528A - Method for preparing spice by using fructus momordicae extract as raw material and adopting microchannel reactor and application of method - Google Patents
Method for preparing spice by using fructus momordicae extract as raw material and adopting microchannel reactor and application of method Download PDFInfo
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- CN111378528A CN111378528A CN201811640423.4A CN201811640423A CN111378528A CN 111378528 A CN111378528 A CN 111378528A CN 201811640423 A CN201811640423 A CN 201811640423A CN 111378528 A CN111378528 A CN 111378528A
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- 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
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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
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/305—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation
- A24B15/306—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation one reactant being an amino acid or a protein, e.g. Maillard's reaction
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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
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J19/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
- B01J19/0093—Microreactors, e.g. miniaturised or microfabricated reactors
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Abstract
The invention belongs to the technical field of cigarettes, and particularly relates to a method for preparing a spice by taking a momordica grosvenori extract as a raw material and adopting a microchannel reactor and application of the method. The invention relates to a method for preparing spice by taking a momordica grosvenori extract as a raw material and adopting a microchannel reactor, which comprises the following steps: step 1, mixing a momordica grosvenori extract, amino acid, propylene glycol and water to obtain a mixture; and 2, pumping the mixture into a microchannel reactor, and carrying out Maillard reaction at the temperature of 150-160 ℃, wherein the Maillard reaction time is 10min, so as to obtain the spice. The method for preparing the spice by adopting the microchannel reactor is used for solving the technical defects of time waste, labor waste and low yield in the prior art for preparing the spice for cigarettes.
Description
Technical Field
The invention belongs to the technical field of cigarettes, and particularly relates to a method for preparing a spice by taking a momordica grosvenori extract as a raw material and adopting a microchannel reactor and application of the method.
Background
China is the first country of tobacco product production and consumption in the world, and in recent years, with the deepening of general consumers on health concepts, the requirements of national Bureau and cigarette industry enterprises on tar and harm reduction are higher and higher, tobacco products are further improved, however, with the continuous promotion of tar and harm reduction, consumers reflect the defects that part of cigarette products on the market at present have insufficient satisfaction and insufficient tobacco flavor.
The cigarette flavor is an indispensable additive applied to cigarettes in the cigarette production process, plays an extremely important role in modifying, supplementing and highlighting the original flavor characteristics of tobacco leaves, maintaining the stability of cigarette products, and is beneficial to forming and highlighting the style characteristics of cigarettes. The flavoring and casing treatment can improve the smoke and the tobacco fragrance while ensuring the stable style of the tobacco products, and reduce the adverse effect caused by the adjustment of the quality of the tobacco leaves or the formula of the tobacco leaf group. As an important additive in the cigarette industry, the demand of tobacco industry enterprises for high-quality essence and flavor for cigarettes is increasing day by day, so that how to develop, utilize and continuously and stably provide high-quality essence and flavor suitable for products of the respective cigarette enterprises is always a high focus of attention of the respective cigarette enterprises.
The Maillard reaction is a popular research subject in the development and utilization of tobacco flavors and fragrances, is an important reaction for forming characteristic flavor substances in tobacco, can synthesize substances with beautiful natural aroma, can well coordinate with the tobacco aroma, and has the functions of modifying and rounding smoke. In 1908, a.r.ling discovered that brown substances were formed and had a rich aroma when a mixed solution of glucose and glycine was heated, and later discovered that such reactions not only affected the color of foods but also had an important effect on their aroma, and the reactions were referred to as non-enzymatic browning reactions, i.e., maillard reactions. The Maillard reaction generates a large amount of flavor substances, and is applied to the preparation of various essences, spices and flavoring agents, and the Maillard reaction products are applied to the research of food science, nutrition, spice chemistry, toxicology, traditional Chinese medicine science, tobacco chemistry and the like. The reaction, whether from reactants or products, can be considered natural, and the resulting flavors are also recognized by international authorities as "natural", "organic", and "green". The Maillard reaction is one of the main sources for forming the characteristic aroma of the tobacco, the Maillard reaction product contains a large amount of aroma substances which are well coordinated with the tobacco aroma, the threshold value of the produced aroma substances is relatively low, the aroma quality is good, the irritation is small, the aroma quality and the aroma amount of the tobacco leaf are influenced, and the contribution rate to the tobacco aroma is large. The tobacco itself contains many reducing sugars and many amino acid components, which suggests that the maillard reaction process occurs during both conditioned aging and smoking of the tobacco.
At present, the existing literature reports that the Maillard reaction products for preparing cigarettes at present are all realized by continuously heating and stirring, and if propylene glycol is contained in the system, the viscosity of the propylene glycol is higher, so that the reaction mass and heat transfer process speed is lower. The reactions in the prior literature are carried out in conventional open reaction equipment and can only be carried out in batches by means of multiple charging, multiple reactions and multiple after-treatments when large quantities of maillard reaction products are to be prepared. This is not only time consuming and laborious, but also results in fluctuations in the quality of the product in each batch. Under the condition of Maillard reaction temperature, a large amount of small molecular compounds are generated, and the small molecular fragrant substances have strong volatility and are easy to cause loss. Generally, the temperature range required for the maillard reaction is more than 120 ℃ to achieve the ideal result, which results in longer maillard reaction time, and the longer reaction time causes more volatilization loss of small molecule fragrant substances generated by the reaction. Many documents report that the maillard reaction system contains a large amount of water as a solvent, when the temperature of the reaction system is higher than 100 ℃, the evaporation of water is accelerated by excessively high reaction temperature, and a certain amount of water is needed by the maillard reaction system, and as a result, the maillard product is influenced finally. Eventually leading to maillard reaction products that do not achieve the effect of making perfumes.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing a perfume, which is time-saving, labor-saving, and has a high perfume preparation yield.
The invention provides a method for preparing spice by taking a momordica grosvenori extract as a raw material and adopting a microchannel reactor, which comprises the following steps of:
step 1, mixing a momordica grosvenori extract, amino acid, propylene glycol and water to obtain a mixture;
and 2, pumping the mixture into a microchannel reactor, and carrying out Maillard reaction at the temperature of 150-160 ℃, wherein the Maillard reaction time is 10min, so as to obtain the spice.
The perfume obtained by the present invention is a maillard reaction product.
The fructus momordicae extract has many biological activities of resisting cancer, improving immunity, resisting virus, resisting inflammation, reducing blood sugar, reducing blood fat, resisting oxidation, resisting aging, promoting fracture healing and the like. The extract of Momordica grosvenori contains a large amount of monosaccharide components such as: glucose, fructose, galactose, xylose, arabinose and rhamnose, wherein most of the monosaccharides are reducing saccharides which are essential important raw materials for Maillard reaction. The invention utilizes the reducing sugar and the amino compound of the grosvenor momordica fruit as raw materials of the Maillard reaction, wherein the types and the contents of the amino acid and the reducing sugar in the reaction system can influence the final product and the reaction rate of the reaction. The invention selects the grosvenor momordica fruit extract as the main source of glucose and adds amino acid as the assistant. Wherein, the browning speed of the basic amino acid is faster, and the Maillard reaction of the amino acid and the peptide is faster than that of the protein.
It should be noted that the temperature is one of the most important influencing factors of the maillard reaction, and when the temperature of the microchannel reactor is 20-25 ℃, the maillard reaction can occur, the temperature is 10 ℃ higher per liter, and the reaction rate is improved by 3-5 times. The invention discovers that the temperature of the Maillard reaction in the microchannel reactor is controlled within the range of 150-160 ℃, the Maillard reaction time is 10min, and the obtained Maillard reaction product has obvious effects of moistening smoke, improving fragrance and covering miscellaneous gas when being applied to cigarettes.
The spice obtained by the microchannel reactor is suitable for a headspace solid phase microextraction/gas chromatography-mass spectrometry combined technology, and the headspace solid phase microextraction/gas chromatography-mass spectrometry combined technology is adopted to analyze the aroma substance components in the spice.
Preferably, the composition comprises the following components in parts by weight:
1.5-2 parts of momordica grosvenori extract;
1 part of amino acid;
6-7.5 parts of propylene glycol;
2.5-4 parts of water.
It should be noted that the maillard reaction is a very complex system reaction process, and the flavor which can be used for tobacco and is obtained by the maillard reaction of the invention is obtained by controlling the proportion of each raw material in the mixture and the reaction conditions. The invention ensures that the fructus momordicae extract has complete reaction, the fructus momordicae extract contains a large amount of reducing sugar, the cigarette sense is negatively affected by the large amount of amino acid, and the mass ratio of the reducing sugar to the amino acid of the fructus momordicae extract is maintained between (1.5-2) and 1. The solvent of the Maillard reaction is a mixture of propylene glycol and water, and different proportions of the solvent produce different results for the reaction. The invention finds that the speed is fastest when the water content of a Maillard reaction system in the microchannel reactor is 25-40%, and the reaction speed is slower outside the range.
Preferably, the pressure of the microchannel reactor is 4 bar.
Preferably, the flow rate of the mixture in the microchannel reactor is 6.38 mL/min.
Preferably, the pH of the mixture is from 3 to 9.
Preferably, the pH of the mixture is 7 to 9.
It should be noted that when the pH of the microchannel reactor is greater than 3, the maillard reaction rate increases with the increase of pH, and when the pH of the microchannel reactor is 7 to 9, the maillard reaction product works well with tobacco flavor.
Preferably, the amino acid is selected from one or more of glycine, threonine, arginine, alanine, phenylalanine, and proline.
Preferably, step 1 further comprises: mixing fructus Siraitiae Grosvenorii extract, glucose, amino acids, propylene glycol and water to obtain mixture;
wherein, calculated according to the weight portion, the composition comprises:
preferably, the preparation method of the momordica grosvenori extract comprises the following steps:
step one, drying and crushing momordica grosvenori to obtain momordica grosvenori powder;
step two, mixing the momordica grosvenori powder with a 60% ethanol water solution, and then heating and extracting to obtain momordica grosvenori extract mother liquor 1 and momordica grosvenori filter residues;
step three, mixing the momordica grosvenori filter residues with 40% ethanol water, and then heating and extracting to obtain momordica grosvenori extract mother liquor 2;
and step four, concentrating the momordica grosvenori extract mother liquor 1 and the momordica grosvenori extract mother liquor 2 to obtain the momordica grosvenori extract.
The content of the reducing sugar in the momordica grosvenori extract is measured, and the extraction process is continuously optimized through the detection of the content of the reducing sugar, so that the content of the reducing sugar in the momordica grosvenori extract reaches the maximum value finally.
The invention also provides application of the spice obtained by the method for preparing the spice by adopting the microchannel reactor in preparing cigarettes.
Further, preferably, the spice is dissolved in water to obtain a spice solution, the mass percentage of the spice ranges from 10% to 30%, and 2.5 mu L of the spice solution is added into the tobacco shreds per 0.7g of the tobacco shreds by mass.
The method comprises the steps of performing component analysis on aroma substances of the spice by adopting a headspace solid-phase microextraction/gas chromatography-mass spectrometry combined technology, wherein the technology has the advantages of simple pretreatment, accurate and complete preservation of sample information and no interference of non-volatile substances, performing comprehensive analysis on component change and sensory evaluation results of cigarettes before and after the spice is added, performing feeding and evaluation comparison tests on the spice in the cigarettes, determining the mass percentage range of the spice to be 10-30% by adding 2.5 mu L of spice solution per 0.7g of tobacco shreds and doping the spice solution into the tobacco shreds by adding the spice solution per 0.7g of tobacco shreds.
The present invention also provides a reaction system for preparing a fragrance using a microchannel reactor, the system comprising: the system comprises a first storage tank, a first recovery tank, a feeding pump, a mass flow meter, a one-way valve, a safety valve, a ball valve and a micro-channel reactor; the export of holding vessel and the inlet pipe connection of charge pump, the export of charge pump and mass flow meter's inlet pipe connection, mass flow meter's export and the inlet pipe connection of check valve, the export of check valve and the inlet pipe connection of relief valve, the first export of relief valve and the inlet pipe connection of ball valve, the second export of relief valve and the inlet pipe connection of retrieving the jar, the export of ball valve and the inlet pipe connection of microchannel reactor.
In use, the mixture is placed in the first storage tank and pumped into a microchannel reactor through the feed pump, the mass flow meter, the one-way valve, the safety valve and the ball valve to perform a maillard reaction.
Preferably, the present invention also provides a reaction system for preparing a perfume using a microchannel reactor, the system further comprising: the device comprises a second storage tank and a second recovery tank, wherein an outlet of the second storage tank is connected with an inlet pipeline of a feed pump, an outlet of the feed pump is connected with an inlet pipeline of a mass flow meter, an outlet of the mass flow meter is connected with an inlet pipeline of a one-way valve, an outlet of the one-way valve is connected with an inlet pipeline of a safety valve, a first outlet of the safety valve is connected with an inlet pipeline of a ball valve, a second outlet of the safety valve is connected with an inlet pipeline of the second recovery tank, an outlet of the ball valve is connected with an inlet pipeline of a microchannel reactor, the mixture is stored in the second storage tank, the mixture sequentially passes through the feed pump, the mass flow meter, the one-way valve, the safety valve and the ball valve and then enters the microchannel reactor, and a reaction liquid carries out Maillard reaction.
Preferably, the present invention also provides a reaction system for preparing a perfume using a microchannel reactor, the system further comprising: the device comprises a heat exchange medium input pipeline, a high-low temperature heat exchanger, a heat exchange medium output pipeline and a bypass valve, wherein a heat exchange medium outlet of the microchannel reactor is connected with an inlet of the high-low temperature heat exchanger through the heat exchange medium input pipeline, an outlet of the high-low temperature heat exchanger is connected with a heat exchange medium inlet of the microchannel reactor through the heat exchange medium output pipeline, and the heat exchange medium input pipeline is connected with the heat exchange medium output pipeline through the bypass valve.
It should be noted that, when the temperature in the microchannel reactor needs to be adjusted, the temperature of the heat exchange medium of the microchannel reactor can be adjusted through the heat exchange medium input pipeline, the high-low temperature heat exchanger, the heat exchange medium output pipeline and the bypass valve, so as to control the temperature in the microchannel reactor.
It should be noted that the microchannel reactor is a microchannel reactor plantatrix MR260 of Chemtrix, germany.
Generally, the traditional Maillard reaction is carried out in an off-line open system, so that continuous production cannot be realized, if a large amount of Maillard reaction products are needed, the products can be obtained through multiple feeding, multiple reactions and multiple post-treatments, time and labor are wasted, and the quality of products in each batch can fluctuate.
The invention uses a microchannel reactor to carry out Maillard reaction on the fructus momordicae extract and amino acid to prepare the spice. The microchannel reactor belongs to an on-line synthesis reaction technology, and the on-line synthesis reaction technology based on the microchannel reactor is a new technology for realizing green synthesis through process reinforcement. Compared with the traditional batch reaction process, the method has the advantages of rapid mixing, high-efficiency heat transfer, narrow residence time distribution, good repeatability, rapid system response, convenience for automatic control, almost no amplification effect, high safety performance and the like. The on-line synthesis reaction technology is carried out in a closed system with a controllable certain pressure. The closed system has the advantages that the reaction system is not contacted with air, the substances in the reaction process are effectively prevented from being oxidized and deteriorated, the volatile micromolecule compounds can be effectively reserved, and meanwhile, the advantages of reaction substances, difficult volatilization of products, high safety performance and effective avoidance of discharge of a large amount of waste water and waste gas are effectively ensured. The on-line synthesis reaction technology can carry out reaction under pressure, and reactants, solvents and products in a reaction system can always keep liquid state at an overhigh temperature. The on-line synthesis reaction technology can bear higher pressure, almost all liquid can keep a fluid state under the condition of high temperature under different higher pressures, and the uniformity of reaction materials in a system is effectively kept, so that the reaction is effectively carried out. The invention finds that the fructus momordicae extract is used as reducing sugar required by the Maillard reaction raw material, various amino acids are added, and the online synthesis reaction technology is introduced into the Maillard reaction, so that the Maillard reaction product can generate synergistic effect in the combustion and decomposition process of the cigarette, and the reaction has more remarkable effect than the reaction of a single raw material. The invention utilizes the microchannel reactor to carry out Maillard reaction, can carry out industrialized mass production under the laboratory condition, can continuously add raw materials and obtain products; automatic control is realized, and manpower and material resources are saved; the traditional Maillard reaction is carried out again after raw material addition is completed, time and labor are wasted, and the product quality can fluctuate greatly. The online synthesis reaction system based on the microchannel reactor can realize online real-time continuous production without batch feeding for multiple times, thereby saving time and labor and effectively ensuring the product quality.
Compared with the Maillard reaction under the condition of the traditional gap type stirred tank reactor, the on-line synthesis reaction technology based on the microchannel reactor shows that: the on-line synthesis reaction technology can realize the instant mixing of Maillard reaction materials and the accurate control of reaction process parameters (such as reaction time, temperature, pressure and the like), and can improve the yield and selectivity of the Maillard reaction, thereby improving the utilization rate of raw materials; the on-line synthesis reaction technology realizes the continuous and automatic control of the Maillard reaction process, thereby improving the process stability and ensuring the product quality; the very small channel size of the fluid in the on-line synthesis reaction system indicates that the reaction volume of the reaction raw materials in the microchannel reactor is small, so that the safety of the Maillard reaction is effectively ensured; the on-line synthesis reaction technology eliminates the amplification effect of the Maillard reaction process, reduces the production hazard and the production energy consumption, and reduces or eliminates the generation and the discharge of pollutants to the maximum extent.
From the examples, volatile aroma component analysis of maillard reaction products and sensory evaluation of their application to cigarettes are known. The result shows that the Maillard reaction product obtained by adopting the microchannel reactor and taking the momordica grosvenori extract as the raw material has good contribution to the cigarette aroma amount, fullness, dryness and stimulation indexes; the Maillard reaction product with the momordica grosvenori extract not only obviously improves the sensory quality, increases the fullness of smoke, makes the smoke agglomerate and fine, has the fragrance to be sent out, inhibits various miscellaneous gases and pungent tastes of the smoke, improves the smoking taste, increases the smoke fragrance, keeps the advantages of soft smoke of the momordica grosvenori extract, is comfortable and clean in the oral cavity, increases the sweet roasting fragrance, makes the smoke fragrance to be sent out and lasting, eliminates the miscellaneous gases of the smoke, has the fullness of the smoke and makes the cigarette have special fragrance.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
FIG. 1 is a schematic diagram of a reaction system for preparing perfume from Momordica grosvenori Swingle extract by using a microchannel reactor according to an embodiment of the present invention;
the system comprises a first storage tank 1, a feeding pump 2, a mass flow meter 3, a one-way valve 4, a safety valve 5, a ball valve 6, a microchannel reactor 7, a first recovery tank 8, a Maillard reaction product 9, a second storage tank 10, a second recovery tank 11, a heat exchange medium input pipeline 12, a high-low temperature heat exchanger 13, a heat exchange medium output pipeline 14 and a bypass valve 15.
Detailed Description
The invention provides a method for preparing a spice by taking a momordica grosvenori extract as a raw material and adopting a microchannel reactor and application thereof, which are used for solving the technical defects of time waste, labor waste and low yield in the prior art for preparing the spice for cigarettes.
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The raw materials used in the following examples are all commercially available or self-made.
Example 1
The embodiment of the invention provides a preparation method of a momordica grosvenori extract, which comprises the following steps:
drying fructus Siraitiae Grosvenorii in oven at 40 deg.C for 3 hr, cooling to room temperature, pulverizing to obtain fructus Siraitiae Grosvenorii powder, weighing 500g fructus Siraitiae Grosvenorii powder, placing in 5L three-necked bottle, adding 3L 60% ethanol water solution, heating to 80 deg.C under mechanical stirring, extracting for 2 hr, cooling to room temperature, and filtering to obtain fructus Siraitiae Grosvenorii extract mother liquor 1 and fructus Siraitiae Grosvenorii residue. Adding 2L of 40% ethanol water solution into the fructus Siraitiae Grosvenorii residue, heating to 80 deg.C under mechanical stirring, extracting for 2 hr, cooling to room temperature, and filtering to obtain fructus Siraitiae Grosvenorii extract mother liquor 2. And combining the mother liquor 1 of the momordica grosvenori extract and the mother liquor 2 of the momordica grosvenori extract, and concentrating under reduced pressure at 50 ℃ to obtain the momordica grosvenori extract.
Example 2
The embodiment of the invention provides a method for preparing a spice by taking a momordica grosvenori extract as a raw material and adopting a microchannel reactor, which comprises the following steps:
150g of the momordica grosvenori extract prepared in example 1 and 100g of glycine are accurately weighed, 650mL of propylene glycol and 350mL of water are added while stirring, the mixture is dissolved under the ultrasonic condition at room temperature, after the mixture is completely dissolved, the mixture is cooled to room temperature, and the pH value is adjusted to 8 by using food-grade NaOH to obtain a reaction solution. Inserting a pipette of the microchannel reactor into the prepared reaction liquid, adjusting the pressure of the microchannel reactor to 4bar, adjusting the temperature of the microchannel reactor to 150 ℃, adjusting the flow rate of the reaction liquid to 6.38mL/min when the temperature of the microchannel reactor reaches a set temperature, keeping the reaction time of the reaction liquid to 10min, and collecting spice (Maillard reaction product) at an outlet of the microchannel reactor. Cooling the perfume, and storing in a refrigerator at 4 deg.C. Performing Maillard reaction on other threonine, arginine, alanine, phenylalanine or proline and the fructus momordicae extract in a microchannel reactor respectively, and performing the reaction according to the steps to obtain corresponding Maillard reaction products. 6 Maillard reaction products (the raw materials are fructus Siraitiae Grosvenorii extract, glycine, propylene glycol and water; fructus Siraitiae Grosvenorii extract, threonine, propylene glycol and water; fructus Siraitiae Grosvenorii extract, arginine, propylene glycol and water; fructus Siraitiae Grosvenorii extract, phenylalanine, propylene glycol and water; fructus Siraitiae Grosvenorii extract, proline, propylene glycol and water) are obtained. Cigarette sensory quality evaluation was performed on a maillard reaction product (No. a) obtained by passing 150g of siraitia grosvenorii extract, 100g of glycine, 650mL of propylene glycol and 350mL of water through a microchannel reactor as raw materials.
Referring to fig. 1, fig. 1 is a schematic diagram of a reaction system for preparing a perfume from a momordica grosvenori extract by using a microchannel reactor, the reaction system for preparing the perfume by using the microchannel reactor comprising: the system comprises a first storage tank 1, a first recovery tank 8, a feed pump 2, a mass flow meter 3, a one-way valve 4, a safety valve 5, a ball valve 6 and a microchannel reactor 7; an outlet of the storage tank 1 is connected with an inlet pipeline of the feed pump 2, an outlet of the feed pump 2 is connected with an inlet pipeline of the mass flowmeter 3, an outlet of the mass flowmeter 3 is connected with an inlet pipeline of the one-way valve 4, an outlet of the one-way valve 4 is connected with an inlet pipeline of the safety valve 5, a first outlet of the safety valve 5 is connected with an inlet pipeline of the ball valve 6, a second outlet of the safety valve 5 is connected with an inlet pipeline of the recovery tank 8, an outlet of the ball valve 6 is connected with an inlet pipeline of the microchannel reactor 7, the reaction liquid is stored in the storage tank 1, the reaction liquid enters the microchannel reactor 7 after passing through the feed pump 2, the mass flowmeter 3, the one-way valve 4, the safety valve 5 and the ball valve 6 in sequence, the reaction liquid is subjected to Maillard reaction in the microchannel reactor 7, the pressure of the microchannel reactor 7 is 4bar, the temperature of the microchannel reactor 7 is 160 ℃, the flow rate of the reaction liquid in the microchannel reactor 7 is 6.38mL/min, the reaction residence time of the reaction liquid is 10min, and a Maillard reaction product 9 is obtained from a discharge hole of the microchannel reactor 7.
Wherein, the feed pump 2 is used for conveying reaction liquid; the mass flow meter 3 is used for calculating and controlling the flow of the reaction liquid; the one-way valve 4 is used for controlling the one-way flow of the reaction liquid; the safety valve 5 is used for preventing the high pressure of the reaction liquid and playing a role in relieving the pressure of the reaction liquid; the ball valve 6 is used for emergency stop of feeding of the reaction liquid.
Further, in order to enable the reaction liquid to continuously flow into the microchannel reactor 7, the reaction system for preparing the perfume by using the microchannel reactor of the present embodiment further includes a second storage tank 10 and a second recovery tank 11, an outlet of the second storage tank 10 is connected to an inlet pipe of the feed pump 2, an outlet of the feed pump 2 is connected to an inlet pipe of the mass flow meter 3, an outlet of the mass flow meter 3 is connected to an inlet pipe of the check valve 4, an outlet of the check valve 4 is connected to an inlet pipe of the safety valve 5, a first outlet of the safety valve 5 is connected to an inlet pipe of the ball valve 6, a second outlet of the safety valve 5 is connected to an inlet pipe of the second recovery tank 11, an outlet of the ball valve 6 is connected to an inlet pipe of the microchannel reactor 7, the reaction liquid is stored in the second storage tank 10, and the reaction liquid sequentially passes through the feed pump 2, the mass flow meter 3, and the second recovery tank, The method comprises the following steps of enabling a check valve 4, a safety valve 5 and a ball valve 6 to enter a microchannel reactor 7, enabling a reaction liquid to carry out Maillard reaction in the microchannel reactor 7, enabling the pressure of the microchannel reactor 7 to be 4bar, enabling the temperature of the microchannel reactor 7 to be 160 ℃, enabling the flow rate of the reaction liquid in the microchannel reactor 7 to be 6.38mL/min, enabling the reaction liquid to stay for 10min, and obtaining a Maillard reaction product 9 from a discharge hole of the microchannel reactor 7. After the reaction of the reaction solution in the first storage tank 1 is finished, the second storage tank 10 can be started to perform the Maillard reaction.
Further, in order to enable the temperature control of the microchannel reactor 7 to be more accurate and ensure the safety of heat exchange of the microchannel reactor 7, the reaction system for preparing the perfume by using the microchannel reactor of the embodiment further includes a heat exchange medium input pipeline 12, a high-low temperature heat exchanger 13, a heat exchange medium output pipeline 14 and a bypass valve 15, the heat exchange medium outlet of the microchannel reactor 7 is connected with the inlet of the high-low temperature heat exchanger 13 through the heat exchange medium input pipeline 12, the outlet of the high-low temperature heat exchanger 13 is connected with the heat exchange medium inlet of the microchannel reactor 7 through the heat exchange medium output pipeline 14, and the heat exchange medium input pipeline 12 is connected with the heat exchange medium output pipeline 14 through the bypass valve 15.
Wherein, the heat exchange medium input pipeline 12 and the heat exchange medium output pipeline 14 are used for conveying the heat exchange medium of the microchannel reactor 7, the high-low temperature heat exchanger 13 is used for controlling the temperature of the heat exchange medium of the microchannel reactor 7, and the bypass valve 15 is used for shunting the heat exchange medium to prevent the heat exchange medium from damaging the microchannel reactor 7 due to too high pressure of the heat exchange medium.
Example 3
The embodiment of the invention provides a method for preparing a spice by taking a momordica grosvenori extract as a raw material and adopting a microchannel reactor, which comprises the following steps:
150g of the momordica grosvenori extract prepared in example 1, 50g of glycine and 50g of threonine are accurately weighed, 650mL of propylene glycol and 350mL of water are added while stirring, the mixture is dissolved under the ultrasonic condition at room temperature, after the mixture is completely dissolved, the mixture is cooled to room temperature, and the pH value is adjusted to 8 by using food-grade NaOH to obtain a reaction solution. The pipette of the microchannel reactor was inserted into the prepared reaction solution, and the reaction solution was subjected to the maillard reaction in accordance with the reaction system for preparing a perfume using the microchannel reactor of example 2. Adjusting the pressure of the microchannel reactor to be 4bar, adjusting the temperature of the microchannel reactor to be 160 ℃, adjusting the flow rate of the reaction liquid to be 6.38mL/min when the temperature of the microchannel reactor reaches the set temperature, adjusting the reaction residence time of the reaction liquid to be 10min, and collecting the spice (Maillard reaction product) at the outlet of the microchannel reactor. Cooling the perfume, and storing in a refrigerator at 4 deg.C. Mixing other arginine, alanine, phenylalanine, proline and optional two amino acids in glycine, carrying out Maillard reaction on the mixture and the fructus momordicae extract in a microchannel reactor, and carrying out reaction according to the steps to obtain corresponding Maillard reaction products. Finally, 11 Maillard reaction products are obtained. Cigarette sensory quality evaluation was performed on a maillard reaction product (No. B) obtained by passing 150g of momordica grosvenori extract, 50g of glycine, 50g of threonine, 650mL of propylene glycol and 350mL of water through a microchannel reactor as raw materials.
Example 4
The embodiment of the invention provides a method for preparing a spice by taking a momordica grosvenori extract as a raw material and adopting a microchannel reactor, which comprises the following steps:
150g of the momordica grosvenori extract prepared in example 1, 20g of glucose and 100g of glycine were accurately weighed, 650mL of propylene glycol and 350mL of water were added while stirring, the mixture was dissolved under ultrasonic conditions at room temperature, after complete dissolution, the mixture was cooled to room temperature, and pH was adjusted to 8 using food grade NaOH to obtain a reaction solution. The pipette of the microchannel reactor was inserted into the prepared reaction solution, and the reaction solution was subjected to the maillard reaction in accordance with the reaction system for preparing a perfume using the microchannel reactor of example 2. Adjusting the pressure of the microchannel reactor to 4bar, adjusting the temperature of the microchannel reactor to 150 ℃, adjusting the flow rate of the reaction liquid to 6.38mL/min when the temperature of the microchannel reactor reaches the set temperature, adjusting the reaction residence time of the reaction liquid to 10min, and collecting the perfume (Maillard reaction product) at the outlet of the microchannel reactor. Cooling the perfume, and storing in a refrigerator at 4 deg.C. Performing Maillard reaction on other threonine, arginine, alanine, phenylalanine and proline, the fructus momordicae extract and glucose in a microchannel reactor respectively, and performing the reaction according to the steps to obtain corresponding Maillard reaction products. Finally, 6 Maillard reaction products are obtained. Cigarette sensory quality evaluation was performed on a maillard reaction product (No. C) obtained by passing 150g of momordica grosvenori extract, 20g of glucose, 100g of glycine, 650mL of propylene glycol and 350mL of water through a microchannel reactor as raw materials.
Example 5
The embodiment of the invention provides a method for preparing a spice by taking a momordica grosvenori extract as a raw material and adopting a microchannel reactor, which comprises the following steps:
150g of the momordica grosvenori extract prepared in example 1, 20g of glucose, 50g of glycine and 50g of threonine are accurately weighed, 650mL of propylene glycol and 350mL of water are added while stirring, the mixture is dissolved under the ultrasonic condition at room temperature, after the mixture is completely dissolved, the mixture is cooled to room temperature, and the pH value is adjusted to 8 by using food-grade NaOH, so that a reaction solution is obtained. The pipette of the microchannel reactor was inserted into the prepared reaction solution, and the reaction solution was subjected to the maillard reaction in accordance with the reaction system for preparing a perfume using the microchannel reactor of example 2. Adjusting the pressure of the microchannel reactor to 4bar, adjusting the temperature of the microchannel reactor to 150 ℃, adjusting the flow rate of the reaction liquid to 6.38mL/min when the temperature of the microchannel reactor reaches the set temperature, adjusting the reaction residence time of the reaction liquid to 10min, and collecting the perfume (Maillard reaction product) at the outlet of the microchannel reactor. Cooling the perfume, and storing in a refrigerator at 4 deg.C. Mixing two optional amino acids of other arginine, alanine, phenylalanine and proline, carrying out Maillard reaction on the mixture and the fructus momordicae extract and the glucose in a microchannel reactor, and carrying out the reaction according to the steps to obtain corresponding Maillard reaction products. 7 Maillard reaction products are finally obtained. Cigarette sensory quality evaluation was performed on a maillard reaction product (No. D) obtained by passing 150g of momordica grosvenori extract, 20g of glucose, 50g of glycine, 50g of threonine, 650mL of propylene glycol and 350mL of water through a microchannel reactor as raw materials. Cigarette sensory quality evaluation was performed on a maillard reaction product (No. E) obtained from 150g of momordica grosvenori extract, 20g of glucose, 50g of arginine, 50g of alanine, 650mL of propylene glycol and 350mL of water through a microchannel reactor.
Example 6
The embodiment of the invention provides volatile aroma component analysis and sensory evaluation applied to cigarettes of Maillard reaction products of example 2, example 3, example 4 and example 5, and the steps are as follows:
volatile aroma component analysis and sensory evaluation of the application to cigarettes were carried out on all the maillard reaction products of example 2, example 3, example 4 and example 5, respectively. The sensory evaluation method of the cigarettes comprises the following steps: 5g of Maillard reaction product, diluting the Maillard reaction product to 20g by using distilled water, injecting 2.5 mu L of Maillard reaction diluent into reference cigarette by using a micro-injector, balancing the reference cigarette injected with the same amount of distilled water as a blank control in a standard environment (the temperature is 22 ℃ and the relative humidity is 65%) for 48h, and evaluating the aroma characteristic, the smoke characteristic and the taste characteristic of the cigarette before and after the addition by 9 team smokers respectively from the aspects of aroma quality, aroma quantity, miscellaneous gas, irritation, fineness, aftertaste and the like. The sensory evaluation table (sensory technical requirements (GB5606.4-2005)) is shown in Table 1. Firstly, a smoking panel consisting of 9 persons smoke blank cigarettes to evaluate a unified evaluation scale standard, injecting the Maillard reaction product into the blank cigarettes by using diluent, injecting 2.5 mu L of diluent into each blank cigarette, delivering the blank cigarettes to 9 smoking persons for smoking evaluation, and filling a cigarette sensory smoking evaluation table, wherein the result is shown in table 2. The micro-channel reactor is adopted, and the momordica grosvenori extract is taken as a raw material to participate in Maillard reaction products, so that the micro-channel reactor has good contribution to cigarette aroma amount, fullness, dryness and stimulation indexes; the embodiment of the invention shows that the Maillard reaction product of the momordica grosvenori extract not only obviously improves the sensory quality, increases the fullness of smoke, makes the smoke agglomerate and fine, has through fragrance, inhibits various smoke miscellaneous gases and pungent taste, improves the smoking taste, increases the smoke fragrance, keeps the advantages of soft smoke of the momordica grosvenori extract, simultaneously has comfortable and clean oral cavity, increases sweet roasting fragrance, makes the smoke fragrance more through and lasting, eliminates the smoke miscellaneous gases, has full smoke and makes the cigarette have special fragrance.
TABLE 1
TABLE 2
Wherein, the reference sample in table 2 is prepared by weighing 150g of siraitia grosvenorii extract, 100g of glycine, 650mL of propylene glycol and 350mL of water, adding into a three-mouth glass bottle for reaction, stirring until the extract is completely dissolved, adjusting pH to 8 with edible NaOH, stirring to 160 ℃ while heating, keeping for 1 hour, stopping the reaction, and naturally cooling to obtain the product.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A method for preparing spice by taking a grosvenor momordica fruit extract as a raw material and adopting a microchannel reactor is characterized by comprising the following steps:
step 1, mixing a momordica grosvenori extract, amino acid, propylene glycol and water to obtain a mixture;
and 2, pumping the mixture into a microchannel reactor, and carrying out Maillard reaction at the temperature of 150-160 ℃, wherein the Maillard reaction time is 10min, so as to obtain the spice.
2. The method of claim 1, comprising, in parts by weight:
3. the process of claim 1 wherein the microchannel reactor has a pressure of 4 bar.
4. The method of claim 1, wherein the flow rate of the mixture in the microchannel reactor is 6.38 mL/min.
5. The method of claim 1, wherein the mixture has a pH of 3 to 9.
6. The method of claim 1, wherein the amino acid is selected from one or more of glycine, threonine, arginine, alanine, phenylalanine, and proline.
7. The method of claim 1, wherein step 1 further comprises: mixing fructus Siraitiae Grosvenorii extract, glucose, amino acids, propylene glycol and water to obtain mixture;
wherein, calculated according to the weight portion, the composition comprises:
8. the method of claim 1, wherein the Lo Han Guo extract is prepared by the steps of:
step one, drying and crushing momordica grosvenori to obtain momordica grosvenori powder;
step two, mixing the momordica grosvenori powder with a 60% ethanol water solution, and then heating and extracting to obtain momordica grosvenori extract mother liquor 1 and momordica grosvenori filter residues;
step three, mixing the momordica grosvenori filter residues with 40% ethanol water, and then heating and extracting to obtain momordica grosvenori extract mother liquor 2;
and step four, concentrating the momordica grosvenori extract mother liquor 1 and the momordica grosvenori extract mother liquor 2 to obtain the momordica grosvenori extract.
9. Use of a flavour obtainable by the process according to any one of claims 1 to 8 in the preparation of a cigarette.
10. Use according to claim 9, wherein the flavour is dissolved in water to obtain a flavour solution, the mass percentage of flavour is in the range of 10% -30%, and the flavour solution is admixed to the cut tobacco by adding 2.5 μ L of flavour solution per 0.7g of cut tobacco mass.
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