CN111758993A - Preparation method of dandelion root extract - Google Patents
Preparation method of dandelion root extract Download PDFInfo
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- CN111758993A CN111758993A CN202010767760.0A CN202010767760A CN111758993A CN 111758993 A CN111758993 A CN 111758993A CN 202010767760 A CN202010767760 A CN 202010767760A CN 111758993 A CN111758993 A CN 111758993A
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- dandelion root
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- 229940107681 dandelion root extract Drugs 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000245665 Taraxacum Species 0.000 claims abstract description 71
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 70
- 238000000605 extraction Methods 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 230000001965 increasing effect Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 230000009849 deactivation Effects 0.000 claims description 2
- 235000019504 cigarettes Nutrition 0.000 abstract description 14
- 239000003205 fragrance Substances 0.000 abstract description 10
- 244000061176 Nicotiana tabacum Species 0.000 abstract description 9
- 235000002637 Nicotiana tabacum Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000000843 powder Substances 0.000 description 7
- 238000007605 air drying Methods 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 241000238631 Hexapoda Species 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
- 229910021536 Zeolite Inorganic materials 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000010457 zeolite Substances 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 244000035851 Chrysanthemum leucanthemum Species 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 241000308663 Eupatorium fortunei Species 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 241001598107 Imperata Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 241001671204 Stemona Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000021554 flavoured beverage Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- -1 ketone compounds Chemical class 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940073728 taraxacum mongolicum extract Drugs 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 239000001917 trigonella foenum graecum l. absolute Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
Abstract
The invention relates to the technical field of tobacco essence and flavor, in particular to a preparation method of a dandelion root extract. Which comprises the following steps: baking: baking dandelion roots in a temperature-divided and sectional manner by adopting a gradual temperature rise manner, wherein the baking temperature is increased from 140-160 ℃ to 220-240 ℃; enzymolysis: mixing the baked dandelion root and cellulase for enzymolysis to obtain the dandelion root after enzymolysis; extraction: extracting the dandelion root after enzymolysis with ethanol, concentrating and filtering to obtain dandelion root extract. According to the application, through carrying out sectional type baking, enzymolysis and extraction on dandelion roots in sequence, the extract with obvious baking fragrance and coffee fragrance is obtained, and the extract is applied to cigarettes, so that the fragrance amount can be increased, the taste is soft and fine, the aftertaste is clean, the preparation method is simple and convenient, and the product quality is stable and safe.
Description
Technical Field
The invention relates to the technical field of tobacco essence and flavor, in particular to a preparation method of a dandelion root extract.
Background
Dandelion, Compositae, also known as herb of veronica, herba crotalariae albidae, and herba Taraxaci, is a perennial herb. The whole dandelion plant contains white milk, is bitter, sweet and cold in taste, is a natural green food, and is listed in the catalogue of homology of medicine and food by the national health family planning committee in 2014.
Taraxacum mongolicum extract and pharmacology research is more at home and abroad, but the research is less in the field of cigarettes. Modern pharmacological research shows that the dandelion has broad-spectrum antibacterial effect, and also has the effects of diminishing inflammation, resisting oxidation, resisting tumors and the like. The dandelion contains rich phenolic acid substances and is a good free radical scavenger; the dandelion volatile oil contains various terpenoids, aldehyde and ketone compounds, and has certain effect on improving the smoking quality of cigarettes; the roasted dandelion roots have coffee-like flavor, so that the dandelion roots can be used for researching and developing coffee-like flavor products, and the utilization in the traditional technology is reduced, and the hobbies and health requirements of consumers are met.
At present, dandelion roots are mainly used for utilizing the health care function and improving the herbal fragrance function in cigarettes, for example, a patent document with the publication number of CN1778212 discloses a dandelion health care cigarette capable of reducing the harm of cigarettes, a dandelion effective part is added in tobacco shreds of the cigarette, the dandelion effective part is an extract of dandelion, or cut dandelion or a mixture of the dandelion and the cut dandelion, or the dandelion effective part and the common tobacco shreds are sprayed or mixed to prepare the dandelion health care cigarette by adopting a conventional cigarette process. It mainly utilizes dandelion to inhibit the harmful quantity of nicotine and tar which are harmful to human body. For example, patent document CN104939291A discloses a method for enhancing the fragrance of tobacco, especially a method for enhancing the fragrance of tobacco by using natural plants. The adopted natural plant raw materials are one or more of wild chrysanthemum flower, dandelion root, stemona root, lalang grass rhizome, eupatorium fortunei, pineapple peel, common fenugreek seed and radix angelicae pubescentis, mixed and extracted to obtain mixed extraction products, or respectively extracted and then mixed extraction products, and the extraction products are added into cigarette tobacco shreds to prepare cigarettes. It is mainly used for increasing the smoke concentration and the tobacco fragrance.
The method for preparing the coffee-like flavor tobacco flavor by using the dandelion root is applied to cigarettes and has not been reported yet. Although dandelion root is currently applied to preparing coffee-like flavored beverages, the preparation method and the prepared dandelion root extract are not suitable for being mixed with cigarettes.
Disclosure of Invention
The present invention is to solve the above problems, and provides a method for preparing a dandelion root extract.
The technical scheme for solving the problems is to provide a preparation method of dandelion root extract, which comprises the following steps:
(1) baking: baking dandelion roots in a temperature-divided and sectional manner by adopting a gradual temperature rise manner, wherein the baking temperature is increased from 140-160 ℃ to 220-240 ℃;
(2) enzymolysis: mixing the baked dandelion root and cellulase for enzymolysis to obtain the dandelion root after enzymolysis;
(3) extraction: extracting the dandelion root after enzymolysis with ethanol, concentrating and filtering to obtain dandelion root extract.
In order to improve the release of coffee aroma of dandelion root, in step (1), the roasting temperature and the roasting time of the temperature-segmented roasting can refer to the roasting operation of professional coffee beans, and as a preference of the invention, in step (1), the temperature-segmented roasting comprises the following steps: firstly baking at 160 ℃ of 140-.
The dandelion root after the sectional baking can greatly change the grass and wood taste of the dandelion root, and the flavor of the dandelion root, which is unique to the dandelion root and has coffee aroma, is changed after the sugar, a small amount of protein and fat are baked.
As a preferable aspect of the present invention, baking is performed using a baking apparatus; before the dandelion roots are sent into the baking device, the temperature of the baking device is raised to 190 ℃ and the dandelion roots are preheated for 8-12min under the circulation of hot air.
In the step (2), the dissolution of substances such as polysaccharide, flavone, soluble solid and the like can be promoted by adopting cellulase hydrolysis, and the coffee-like flavor is further improved.
Preferably, in step (2), cellulase is used at a concentration of 1.0 to 2.0 ‰.
Preferably, in step (2), the enzymolysis conditions are as follows: mixing dandelion root and cellulase, adding into water, and performing enzymolysis at 50-70 deg.C for 1-2 hr.
Preferably, in step (2), enzyme deactivation treatment is further performed after the enzymolysis: and (3) putting the enzymolysis reaction system in a boiling water bath to inactivate enzyme for 2-4 min.
Preferably, in step (3), the extraction is performed with an ethanol solution having a concentration of 60 to 75%.
Preferably, in step (3), the extraction conditions are as follows: extracting at 90-100 deg.C for 4-6 h.
Preferably, the method comprises the steps of after extraction is finished, naturally cooling, storing at the temperature of 3-5 ℃ for 20-28h, taking supernate, concentrating and filtering.
The invention has the beneficial effects that:
according to the application, through carrying out sectional type baking, enzymolysis and extraction on dandelion roots in sequence, the extract with obvious baking fragrance and coffee fragrance is obtained, and the extract is applied to cigarettes, so that the fragrance amount can be increased, the taste is soft and fine, the aftertaste is clean, the preparation method is simple and convenient, and the product quality is stable and safe.
Detailed Description
The following are specific embodiments of the present invention and further describe the technical solutions of the present invention, but the present invention is not limited to these examples.
Example 1
A preparation method of dandelion root extract comprises the following steps:
selecting fresh dandelion roots without insect pests, cleaning, air-drying or air-drying, and cutting into small segments of about 1cm for later use.
(1) Baking: A38L oven with 360-degree rotary roasting fork and hot air circulation functions and a rotating cage is selected, firstly, the oven is heated for circulation, and the temperature is set at 180 ℃ for preheating for 10min under the condition of hot air circulation.
Then the dandelion root is placed in a rotating cage of an oven for baking, and the rotating cage is opened for rotation. Setting the temperature at 150 ℃ and baking for 13min under hot air circulation, setting the temperature at 200 ℃ and baking for 17min under hot air circulation, finally setting the temperature at 230 ℃, closing the hot air circulation, standing and baking for 7min, and closing the oven to finish baking. The mixed raw material that has finished baking is taken out and cooled using a fan.
The color of the baked dandelion root is changed into a brownish brown or coffee color, and the dandelion root has obvious unique baking aroma and coffee aroma.
(2) Enzymolysis: and crushing the baked dandelion roots, and sieving with a 70-mesh sieve to obtain coarse dandelion root powder. Taking certain weight of dandelion root coarse powder, adding water 2.5 times of the weight of dandelion root coarse powder and 1.5 per mill of cellulase, and carrying out enzymolysis for 1.5h at the temperature of 60 ℃. Then putting into boiling water bath to inactivate enzyme for 3min to obtain water solution of herba Taraxaci root after enzymolysis.
(3) Extraction: adding 70% ethanol 6 times of the water weight of the dandelion root water solution, shaking and mixing, adding appropriate amount of zeolite, extracting at 95 deg.C for 5 hr, naturally cooling, and cold soaking in 4 deg.C refrigerator for 24 hr. Then collecting the supernatant, concentrating under reduced pressure until the density is 1.150, and filtering with a Buchner funnel to obtain filtrate, namely the dandelion root extract.
Example 2
A preparation method of dandelion root extract comprises the following steps:
selecting fresh dandelion roots without insect pests, cleaning, air-drying or air-drying, and cutting into small segments of about 1cm for later use.
(1) Baking: A38L oven with 360-degree rotary roasting fork and hot air circulation functions and a rotating cage is selected, firstly, the oven is heated for circulation, and the temperature is set at 170 ℃ for preheating for 8min under the condition of hot air circulation.
Then the dandelion root is placed in a rotating cage of an oven for baking, and the rotating cage is opened for rotation. Setting the temperature at 140 ℃, baking for 10min under hot air circulation, setting the temperature at 190 ℃, continuing baking for 15min under hot air circulation, finally setting the temperature at 220 ℃, closing the hot air circulation, standing and baking for 5min, and closing the oven to finish baking. The mixed raw material that has finished baking is taken out and cooled using a fan.
The color of the baked dandelion root is changed into a brownish brown or coffee color, and the dandelion root has obvious unique baking aroma and coffee aroma.
(2) Enzymolysis: and crushing the baked dandelion roots, and sieving by a 60-mesh sieve to obtain coarse dandelion root powder. Taking certain weight of dandelion root coarse powder, adding 2 times of water and 1.0 per mill of cellulase, and carrying out enzymolysis for 1h at 50 ℃. Then putting into boiling water bath to inactivate enzyme for 2min to obtain water solution of herba Taraxaci root after enzymolysis.
(3) Extraction: adding 60% ethanol 5 times of the water weight of the dandelion root water solution, shaking and mixing, adding appropriate amount of zeolite, extracting at 90 deg.C for 4 hr, naturally cooling, and cold soaking in 3 deg.C refrigerator for 20 hr. Then collecting the supernatant, concentrating under reduced pressure until the density is 1.100, and filtering with a Buchner funnel to obtain filtrate, namely the dandelion root extract.
Example 3
A preparation method of dandelion root extract comprises the following steps:
selecting fresh dandelion roots without insect pests, cleaning, air-drying or air-drying, and cutting into small segments of about 1cm for later use.
(1) Baking: A38L oven with 360-degree rotary roasting fork and hot air circulation functions and a rotating cage is selected, firstly, the oven is heated for circulation, and the oven is preheated for 12min at the temperature of 190 ℃ under the condition of hot air circulation.
Then the dandelion root is placed in a rotating cage of an oven for baking, and the rotating cage is opened for rotation. Setting the temperature at 160 ℃, baking for 15min under hot air circulation, setting the temperature at 210 ℃, continuing baking for 20min under hot air circulation, finally setting the temperature at 240 ℃, closing the hot air circulation, standing and baking for 10min, and closing the oven to finish baking. The mixed raw material that has finished baking is taken out and cooled using a fan.
The color of the baked dandelion root is changed into a brownish brown or coffee color, and the dandelion root has obvious unique baking aroma and coffee aroma.
(2) Enzymolysis: and crushing the baked dandelion roots, and sieving with a 80-mesh sieve to obtain coarse dandelion root powder. Taking certain weight of dandelion root coarse powder, adding 3 times of water and 2.0 thousandth of cellulase, and carrying out enzymolysis for 2h at 70 ℃. Then putting into boiling water bath to inactivate enzyme for 4min to obtain water solution of herba Taraxaci root after enzymolysis.
(3) Extraction: adding 75% ethanol 8 times of the water weight of the dandelion root water solution, shaking and mixing, adding appropriate amount of zeolite, extracting at 100 deg.C for 6h, naturally cooling, and cold soaking in 5 deg.C refrigerator for 28 h. Then collecting the supernatant, concentrating under reduced pressure until the density is 1.200, and filtering with a Buchner funnel to obtain filtrate, namely the dandelion root extract.
The specific embodiments described herein are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.
Claims (9)
1. A preparation method of dandelion root extract is characterized by comprising the following steps: the method comprises the following steps:
baking: baking dandelion roots in a temperature-divided and sectional manner by adopting a gradual temperature rise manner, wherein the baking temperature is increased from 140-160 ℃ to 220-240 ℃;
enzymolysis: mixing the baked dandelion root and cellulase for enzymolysis to obtain the dandelion root after enzymolysis;
extraction: extracting the dandelion root after enzymolysis with ethanol, concentrating and filtering to obtain dandelion root extract.
2. The method for preparing dandelion root extract according to claim 1, wherein the method comprises the following steps: in the step (1), the temperature-stage baking comprises the following steps: firstly baking at 160 ℃ of 140-.
3. The method for preparing dandelion root extract according to claim 2, wherein the method comprises the following steps: baking by adopting a baking device; before the dandelion roots are sent into the baking device, the temperature of the baking device is raised to 190 ℃ and the dandelion roots are preheated for 8-12min under the circulation of hot air.
4. The method for preparing dandelion root extract according to claim 1, wherein the method comprises the following steps: in the step (2), cellulase with the concentration of 1.0-2.0 per mill is adopted.
5. The method for preparing dandelion root extract according to claim 1, wherein the method comprises the following steps: in the step (2), the enzymolysis conditions are as follows: mixing dandelion root and cellulase, adding into water, and performing enzymolysis at 50-70 deg.C for 1-2 hr.
6. The method for preparing dandelion root extract according to claim 1, wherein the method comprises the following steps: in the step (2), enzyme deactivation treatment is required after enzymolysis: and (3) putting the enzymolysis reaction system in a boiling water bath to inactivate enzyme for 2-4 min.
7. The method for preparing dandelion root extract according to claim 1, wherein the method comprises the following steps: in the step (3), ethanol solution with the concentration of 60-75% is adopted for extraction.
8. The method for preparing dandelion root extract according to claim 1, wherein the method comprises the following steps: in the step (3), the extraction conditions are as follows: extracting at 90-100 deg.C for 4-6 h.
9. The method for preparing dandelion root extract according to claim 8, wherein the method comprises the following steps: after extraction, natural cooling, storing at 3-5 deg.C for 20-28h, collecting supernatant, concentrating, and filtering.
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| CN202010767760.0A CN111758993A (en) | 2020-08-03 | 2020-08-03 | Preparation method of dandelion root extract |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010767760.0A CN111758993A (en) | 2020-08-03 | 2020-08-03 | Preparation method of dandelion root extract |
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| CN111758993A true CN111758993A (en) | 2020-10-13 |
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| CN202010767760.0A Pending CN111758993A (en) | 2020-08-03 | 2020-08-03 | Preparation method of dandelion root extract |
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