CN112205659A - Composite burnt sweet aroma flavor, baking preparation method and application - Google Patents
Composite burnt sweet aroma flavor, baking preparation method and application Download PDFInfo
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Abstract
The invention discloses a composite scorched sweet aroma spice, a baking preparation method and application, wherein the composite scorched sweet aroma spice is prepared by uniformly mixing the following raw materials and reacting the raw materials: 1.0 to 20.0 parts by mass of tobacco leaves, 0.2 to 10.0 parts by mass of saccharides and 0.1 to 10.0 parts by mass of pure water. Shredding the tobacco leaf raw material to obtain cut tobacco, uniformly stirring the cut tobacco and the saccharides, then spraying pure water, uniformly mixing, then baking in an oven preheated to 120-180 ℃ for 0.1-40 min for reaction, and extracting with a solvent after the reaction is finished to obtain the spice. The composite burnt sweet aroma spice is applied to cigarettes, inapplicable tobacco leaves, reconstituted tobacco leaves, cut stems and expanded tobacco shreds, has rich tobacco aroma and burnt sweet aroma, and does not generate 4-methylimidazole.
Description
Technical Field
The invention belongs to the technical field of tobacco and tobacco additives, and relates to a composite sweet-and-fragrant flavor prepared by a baking method and application thereof in cigarettes and tobacco related products.
Background
Caramelization is a process in which sugars are heated to a high temperature above the melting point (generally above 140-180 ℃) and undergo a series of reactions such as dehydration, degradation, molecular rearrangement, cyclization, polycondensation and the like to finally produce large-molecule deep red brown pigments and small-molecule flavor components. At present, the research on caramel pigment and caramel flavor is mainly focused on the food industry, but the application research in the tobacco industry is less. For example, the preparation process of the ammonia caramel spice is optimized, the ammonia caramel spice is applied to cigarettes, and caramel balsam or caramel pigment can be added for coloring the thin slices when the thin slices are blended. The caramelized products involved in these documents are prepared by an ammonia process, have weak fragrance, contain 4-methylimidazole as a hazardous component, and have obvious defects and limited application as tobacco flavors.
In order to better apply the caramel pigment or the caramel sweet flavor to the tobacco industry, the compound type caramel sweet flavor prepared by the caramel reaction has more advantages and characteristics. The tobacco leaves have higher sugar content and rich fragrant substances, and can also generate or participate in caramelization reaction at high temperature to obtain the compound type tobacco caramel and sweet spice.
Therefore, according to the problems of insufficient aroma, existence of harmful components and the like of the conventional caramel sweet spice, a new baking process is developed to produce the caramel sweet spice, a series of composite caramel sweet spices with remarkable caramel sweet note are prepared, and the caramel sweet spice can be well applied to flavoring of cigarettes and related tobacco products.
Disclosure of Invention
The invention provides a method for baking and preparing spices with composite caramel aroma based on one of the technical problems, and the method can be well applied to perfuming cigarettes and related tobacco products.
The purpose of the invention is realized by the following technical scheme:
the baking preparation method of the composite burnt sweet aroma spice is obtained by uniformly mixing the following raw materials and reacting the raw materials: 1.0 to 20.0 parts by mass of tobacco leaves, 0.2 to 10.0 parts by mass of saccharides and 0.1 to 10.0 parts by mass of pure water.
Preferably, the composite sweet-and-burnt scent spice is prepared by uniformly mixing the following raw materials and reacting the raw materials: 10.0 parts by mass of tobacco leaves, 3.0 parts by mass of saccharides and 2.0 parts by mass of pure water.
The method further comprises the following steps of shredding the tobacco leaf raw materials to obtain tobacco shreds, uniformly stirring the tobacco shreds and the saccharides, spraying pure water, uniformly mixing, baking in an oven preheated to 120-180 ℃ for 0.1-40 min for reaction, and extracting with a solvent after the reaction is finished to obtain the spice.
Preferably, the oven is preheated to 140 ℃ and baked at this temperature for 10 min.
Preferably, the saccharide is at least one of glucose, fructose, maltose, sucrose, corn syrup and high fructose syrup.
The solvent is 1-99% ethanol solution, preferably 50% ethanol solution (ethanol-water solution with ethanol volume fraction of 50%), the material-liquid ratio (mass ratio) is 1:5, and the extraction time is 40 min.
The composite burnt sweet aroma spice can be obtained by adopting the method. The composite burnt sweet aroma spice is applied to cigarettes, inapplicable tobacco leaves, reconstituted tobacco leaves, cut stems and expanded tobacco shreds.
The technical solution of the present invention is described in more detail below:
the invention may employ the following steps:
(1) shredding 1.0-20.0 parts of tobacco raw materials, adding 0.2-10.0 parts of saccharides by mass, uniformly stirring, spraying 0.1-10.0 parts of pure water, and uniformly mixing;
(2) putting the mixture obtained in the step (1) into an oven preheated to 100-180 ℃, and carrying out baking reaction for 0.1-40 min;
(3) and (3) cooling the reaction product in the step (2), transferring the reaction product into a round-bottom flask, adding 0-100% ethanol-water solution, adding 10-100 parts of solvent, and heating and refluxing for extraction for 10-120 min.
Compared with the prior art, the invention has at least the following beneficial effects:
1. the product has rich tobacco fragrance and burnt sweet fragrance, has richer fragrance than single tobacco extract and caramel fragrance, and is more suitable for being applied to tobacco related products.
2. The product has wide application range. The product is added into cigarettes, inapplicable tobacco leaves, reconstituted tobacco leaves, expanded tobacco shreds and cut stems, so that the smoke richness is improved, the smoke is soft, the smoke fragrance is natural and harmonious, the irritation is reduced, the smoking comfort of the cigarettes is obviously improved, and the usability of raw materials such as the inapplicable tobacco leaves, the reconstituted tobacco leaves and the cut stems is improved.
3. The product does not produce 4-methylimidazole which is a harmful component in the production, and has high safety.
4. The baking preparation method is simple, the extraction method is simple and convenient, the raw material cost is low, and the industrial production and application are convenient to realize.
Drawings
Fig. 1 is a preparation process of the composite sweet-smelling flavor.
FIG. 2 is a GC-MS total ion flow diagram of a control solution of the present invention.
FIG. 3 is a GC-MS total ion flow diagram of the composite caramel aroma flavor solution of the present invention.
FIG. 4 is a GC-MS total ion flow diagram of a blank glucose caramelization solution of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1 preparation of glucose Complex caramel aroma flavor
As shown in fig. 1, 10.0 parts of tobacco leaves (grade YQ1, yunnan yeast and Jing, year 2014) were cut into shreds, 3.0 parts of glucose was added and mixed uniformly, and then 2.0 parts of pure water was sprayed and mixed uniformly. Spreading in a tray, placing in an oven preheated to 140 deg.C, and baking for 10.0 min. The reaction product was cooled, and then added to a round-bottom flask, and 50.0 parts by mass of a 50% ethanol-water solution was added, followed by reflux extraction for 40.0 min. Filtering to obtain the composite coke sweet spice solution.
Example 2 analysis of flavor Components and sensory evaluation of glucose-Complex caramel aroma fragrance
15.0mL of the composite caramel sweet and fragrant flavor solution was added with 15.0mL of pure water and 10.0mL of dichloromethane, and extracted. The dichloromethane layer was transferred, 10.0mL of dichloromethane was added, and the extraction was repeated 1 time. The two dichloromethane layers were combined, concentrated to 0.9mL and 100. mu.L of internal standard phenylethyl propionate (1782. mu.g/mL) was added.
Control solution preparation. Taking the same grade tobacco leaves, adding 50% ethanol for extraction, and obtaining a control solution, wherein the material-liquid ratio is 1: 5. The control solution was extracted by the same method as above and then analyzed by GC-MS.
A blank solution of glucose caramelization was prepared. Taking 10.0 parts of filter paper, adding 3.0 parts of glucose, spraying 2.0 parts of pure water, and uniformly stirring. Spreading in a tray, placing in an oven preheated to 140 deg.C, and baking for 10.0 min. Cooling the reaction product, adding 50% ethanol for extraction, and obtaining the glucose caramelization blank solution, wherein the material-liquid ratio is 1: 5. The blank solution was extracted by the same method as above and then analyzed by GC-MS.
GC-MS detection conditions: supelco HP-5MS chromatographic column, 60m × 0.25 mm; the initial temperature is 50 ℃, the temperature is maintained for 2min, the temperature is increased to 120 ℃ at the speed of 6 ℃/min, then the temperature is increased to 240 ℃ at the speed of 12 ℃/min, the temperature is maintained for 5min, the temperature is increased to 280 ℃ at the speed of 15 ℃/min, and the temperature is maintained for 3 min. Obtaining a GC-MS total ion flow diagram, utilizing NIST11 standard mass spectrum library for retrieval, selecting peaks with the matching degree of more than 80%, referring to a standard substance, determining the chemical structure of the main fragrance component, and calculating the content of the fragrance component according to the internal standard. The analysis results are shown in fig. 2 to 4 and table 1:
TABLE 1 GC-MS analysis (μ g/mL) of flavor components of glucose complex caramel sweet flavor
The results show that after the glucose baking treatment, the sweet and fragrant components such as 5-hydroxymethylfurfural, dihydro-3-hydroxy-4, 4-dimethyl-2 (3H) furanone, 2, 3-dihydro-3, 5 dihydroxy-6-methyl-4 (H) -pyran-4-one, methyl maltol and the like are improved to different degrees compared with the control group, wherein the 5-hydroxymethylfurfural is improved by 1.4 times, and the 2, 3-dihydro-3, 5 dihydroxy-6-methyl-4 (H) -pyran-4-one is improved by 2.2 times. These caramel note components impart caramel, coffee, and roast aroma to the product. In addition, fatty acids such as linoleic acid, linolenic acid, palmitic acid, methyl linoleate and the like and esters thereof are improved to different degrees, so that the product is sweet and fragrant. Terpene-like herbaceous aromatic components such as megastigmatrienone and cembratriene-1, 3-diol are also improved. The low boiling point components such as benzyl alcohol and phenethyl alcohol are reduced. No 4-methylimidazole was found to be a carcinogenic component.
After a glucose caramelization blank was baked at 140 ℃ for 10.0min, a weak caramelization reaction occurred (FIG. 4), and only small amounts of 5-hydroxymethylfurfural (0.10. mu.g/mL) and 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one (0.04. mu.g/mL) were detected.
In conclusion, the preparation principle of the composite sweet and fragrant flavor is that the added sugar and the sugar and fragrance precursor compounds in the tobacco jointly generate caramelization reaction, wherein the reaction generated by the components of the tobacco leaves is taken as the main reaction.
Adding glucose compound caramel aroma perfume solution, control solution and glucose caramel blank solution into Sichuan tobacco 2 at an addition amount of 1 μ L per tobacco#Module blank cigarette. So as not to add 2 of the above product#And (5) performing sensory evaluation by taking the module blank cigarette as a reference. The results of sensory evaluation (YC/T138-1998) are shown in Table 2.
TABLE 2 summary of sensory evaluation results of glucose complex caramel and sweet flavors
The results show that the sensory evaluation scores of the 3 solutions are improved in different degrees, and the scores are as follows: the glucose compound caramel flavor solution > the control solution > the glucose caramel blank solution. The cigarette added with the composite fragrant and sweet flavor has fragrant and sweet flavor, the flavor is coordinated with the cigarette flavor, the richness of the smoke is obviously increased, the fineness is improved, the irritation is reduced, the miscellaneous gas is reduced, and the smoking comfort of the cigarette can be obviously improved. The tobacco leaf extraction contrast solution can make the smoke fine and soft, the fragrance amount is increased to a certain extent but is not as obvious as the composite burnt sweet spice, the mixed gas suppression effect is not as obvious as the composite burnt sweet spice, and the taste and the aftertaste are slightly poor. The blank solution of the single glucose caramelization reaction has slightly sweet smell and insufficient fragrance, can slightly soften smoke and improve the irritation. Overall, the composite caramel aroma flavor is significantly superior to the single sugar caramel flavor and the single tobacco extract.
Example 3 preparation and application of fructose composite caramel sweet flavor
10.0 parts of tobacco leaves (grade YQ1, Yunnan Trijing, year 2014) are cut into shreds, 3.0 parts of fructose is added and stirred evenly, and then 2.0 parts of pure water is sprayed and mixed evenly. Spreading in a tray, placing in an oven preheated to 140 deg.C, and baking for 10.0 min. The reaction product was cooled, and then added to a round-bottom flask, and 50.0 parts by mass of a 50% ethanol-water solution was added, followed by reflux extraction for 40 min. Filtering to obtain fructose composite caramel and sweet spice solution.
Adding fructose compound caramel flavor solution into Sichuan tobacco 2 at an addition amount of 1 μ L per cigarette#Module blank cigarette. And (4) performing sensory evaluation by taking a blank cigarette without the product as a reference. Sensory evaluation results show that: compared with the contrast, the cigarette added with the fructose composite burnt sweet spice has certain burnt sweet note, the fragrance is coordinated with the tobacco fragrance, the fineness is improved, and the modification effect is better. Compared with the glucose compound burnt sweet spice, the fructose compound burnt sweet spice has more obvious sweet feeling, slightly fruit fragrance, rich, soft and exquisite smoke and no strong glucose compound burnt sweet spice.
Example 4 preparation and application of sucrose composite caramel sweet flavor
10.0 parts of tobacco leaves (grade YQ1, Yunnan Trijing, year 2014) are cut into shreds, 3.0 parts of cane sugar is added and stirred evenly, and then 2.0 parts of pure water is sprayed and mixed evenly. Spreading in a tray, placing in an oven preheated to 140 deg.C, and baking for 10.0 min. The reaction product was cooled, and then added to a round-bottom flask, and 50.0 parts by mass of a 50% ethanol-water solution was added, followed by reflux extraction for 40 min. Filtering to obtain the sucrose composite caramel and sweet spice solution.
Adding sucrose composite caramel fragrance solution into Sichuan tobacco 2 at an addition amount of 1 μ L per tobacco#Module blank cigarette. And (4) performing sensory evaluation by taking a blank cigarette without the product as a reference. Sensory evaluation results show that: compared with the control, the cigarette added with the sucrose composite burnt sweet spice has burnt sweet note, the fragrance is coordinated with the tobacco fragrance, the fineness is improved, and the modification effect is better. Compared with the glucose compound burnt sweet spice, the sucrose compound burnt sweet spice has more obvious burnt feeling and richer smoke, reduces stimulation, and has no good glucose compound burnt sweet spice.
Example 5 preparation and application of composite caramel and sweet flavors of different tobacco leaf raw materials
10.0 parts of tobacco leaves (grade B2F, producing area Sichuan Yibin, year 2013; grade B4F, producing area Sichuan Liangshan, year 2011) are respectively shredded, 3.0 parts of glucose is added and stirred uniformly, and then 2.0 parts of pure water is sprayed and mixed uniformly. Spreading in a tray, placing in an oven preheated to 140 deg.C, and baking for 10.0 min. The reaction product was cooled, and then added to a round-bottom flask, and 50.0 parts by mass of a 50% ethanol-water solution was added, followed by reflux extraction for 40 min. Filtering to obtain the composite coke sweet spice solution.
Adding the compound caramel fragrance solution into Sichuan tobacco 2 at an addition amount of 1 μ L per cigarette#Module blank cigarette. And (4) performing sensory evaluation by taking a blank cigarette without the product as a reference. Sensory evaluation results show that: compared with the contrast, the cigarette prepared by adding the Yibin B2F tobacco leaves has certain burnt sweet flavor, the fragrance is coordinated with the cigarette fragrance, the fragrance is rich and sufficient, and the cigarette has certain modification effect on smoke. The composite burnt sweet spice cigarette prepared by adding the Liangshan B4F tobacco leaves has slightly burnt sweet note, the fragrance is coordinated with the tobacco fragrance, the fresh and fine sense of the Liangshan tobacco leaves is realized, and a certain modification effect is realized on the smoke. Compared with the compound caramel sweet flavor prepared from the yeast Jing YQ1, the compound caramel sweet flavor prepared from Yibin B2F tobacco leaves has stronger smoke fragrance and explosive power, and the compound caramel sweet flavor prepared from the Liangshan B4F tobacco leaves has more fresh and fine senseGood results are obtained.
Example 6 baking preparation temperature optimization of glucose complex caramel sweet flavor
15.0mL of each of the 5 kinds of composite caramel flavor solutions was added with 15.0mL of pure water and 10.0mL of methylene chloride, followed by extraction. The dichloromethane layer was transferred, 10.0mL of dichloromethane was added, and the extraction was repeated 1 time. The two dichloromethane layers were combined, concentrated to 0.9mL and 100. mu.L of internal standard phenylethyl propionate (1782. mu.g/mL) was added. The GC-MS detection conditions were the same as in example 2. The content of the components of the caramel aroma is measured by taking 5-hydroxymethylfurfural and 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one as representative components. The results are shown in Table 3.
TABLE 3 summary of the content of the aroma and flavor components of the composite aroma and flavor at different temperatures (μ g/mL)
The results show that the burnt sweet note components are not improved after being heated and baked for 10min at 100 ℃, and the burnt sweet note components are slightly improved after being heated and baked for 10min at 120 ℃ and 130 ℃. After heating and baking at 140 ℃, the content of 5-hydroxymethylfurfural is increased by 1.4 times, and the content of 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one is increased by 2.2 times. After heating and baking at 150 ℃, the content of 5-hydroxymethylfurfural is increased by 4.0 times, and the content of 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one is increased by 7.7 times. In conclusion, the temperature of the composite burnt sweet spice prepared by the baking method at least reaches more than 120 ℃. However, the temperature is too high and the caramelization reaction is too strong, resulting in a decrease in the content of residual monosaccharides, which may cause an increase in the sensation of irritation and discomfort of aftertaste.
Coke of 5 kindsAdding sweet perfume solution into Sichuan tobacco 2 at an amount of 1 μ L per cigarette#Module blank cigarette. And (4) performing sensory evaluation by taking a blank cigarette without the product as a reference. As in table 4, the sensory evaluation results show that: the 140 ℃ composite burnt sweet spice is naturally coordinated with the tobacco fragrance, the richness is increased, the smoke fineness is improved, and the irritation is reduced. The 150 ℃ composite burnt sweet spice has strong burnt feeling, good harmony, fineness and softness, less irritation reduction than the 140 ℃ composite burnt sweet spice, and slightly poor aftertaste. The 130 and 120 ℃ composite burnt sweet flavor has strong sweet feeling, is fine and soft, has rich fragrance which is not as rich as 140 ℃, and has weak function of suppressing miscellaneous gas. The compound spice prepared at 100 ℃ can make smoke exquisite and soft, the amount of fragrance is increased to a certain extent but is less than that of the compound burnt sweet spice at 130 ℃, the miscellaneous gas is more, and the taste and the aftertaste are slightly poor. Overall, 140 ℃ is the preferred reaction temperature.
TABLE 4 summary of sensory evaluation results of composite caramel and sweet flavors at different temperatures
Example 7 baking preparation time optimization of glucose complex caramel sweet flavor
Shredding 3 groups of tobacco leaves (grade YQ1, origin is Yunnan Trijing, year 2014) 10.0 parts respectively, adding 3.0 parts of glucose respectively, stirring, spraying 2.0 parts of pure water, and mixing. Spreading in a tray, and baking in oven preheated to 140 deg.C for 5.0, 10.0, and 15.0 min. After the reaction product is cooled, 50.0 parts by mass of 50% ethanol-water solution is added, and reflux extraction is carried out for 40 min. Filtering to obtain the composite coke sweet spice solution.
Adding the burnt sweet flavoring solution into Sichuan tobacco 2 at an amount of 1 μ L per cigarette#Module blank cigarette. And (4) performing sensory evaluation by taking a blank cigarette without the product as a reference. Sensory evaluation results show that: the composite burnt sweet spice baked for 10min is naturally coordinated with the tobacco fragrance, the richness is increased, the fineness of the smoke is improved, and the irritation is reduced. The composite burnt sweet spice baked for 5min is fine and soft, but the tobacco fragrance is not rich enough, and miscellaneous gas is generatedMore are. The composite burnt sweet spice baked for 15min has heavy burnt feeling, scattered tobacco fragrance and increased stimulation. Overall, a baking time of 10min is the preferred reaction time.
Example 8 extraction solvent optimization of glucose Complex Tataro flavor
Adding the burnt sweet spice solution into a No. 2 module blank cigarette in Sichuan in an amount of 1 mu L per cigarette. And (4) performing sensory evaluation by taking a blank cigarette without the product as a reference. Sensory evaluation results show that: the 10% extracted composite burnt sweet spice has slightly burnt sweet fragrance and tobacco fragrance, and clean aftertaste. The 30% extracted composite burnt sweet spice has obviously increased burnt sweet fragrance and tobacco fragrance, and slightly has irritation and residue. The 50% extracted composite burnt sweet spice is most abundant in burnt sweet fragrance and cigarette fragrance, is relatively harmonious, and obviously reduces the irritation. The smoke concentration of the 70% extracted composite burnt sweet spice is weakened, and the tobacco fragrance is raised with astringent feeling. Overall, 50% ethanol is the preferred extraction solvent.
Example 9 application and evaluation of composite caramel fragrance in non-applicable tobacco leaves
Shredding inapplicable tobacco leaves (grade B2F, 2013) with a producing area of Sichuan Yibin, and spraying glucose composite scorched and sweet spice on the surfaces of the tobacco shreds according to the addition amount of 1 percent (the same below). After 4 hours of storage, the mixture was dried slightly in an oven. Spraying equal volume of 50% ethanol-water into the blank tobacco shred, and treating with the same method. And (4) rolling the fed cut tobacco and the blank cut tobacco respectively and then carrying out sensory evaluation. The results show that: blank tobacco shreds have strong irritation, flat fragrance, insufficient strength, and astringency and miscellaneous gas; after the compound caramel product with the sweet and burnt fragrance is added, the smoke is coordinated, the fragrance concentration is increased, the texture is enhanced, the fragrance is fine and smooth and sweet, the irritation is reduced, and the smoking comfort is obviously improved.
Example 10 application and evaluation of composite caramel flavor to cut rolled stems
Spraying glucose compound sweet and burnt spice on the surface of the cut stem. After 4 hours of storage, the mixture was dried slightly in an oven. Spraying equal volume of 50% ethanol-water into the blank cut stem, and treating with the same method. The blank cut stems are yellow white, and the added cut stems are brown yellow, which is closer to the color of the cut tobacco. And (4) respectively rolling the fed cut stems and the blank cut stems into cigarettes and then carrying out sensory evaluation. The results show that: the blank cut stem has obvious wood gas, lack of fragrance and strong burning sense; after the composite burnt sweet flavor is added, the mouthfeel of the cut stems is obviously improved, the wood gas is obviously reduced, the aroma quality is improved, the modification effect is good, and the usability is improved.
EXAMPLE 11 use of composite caramel fragrance in reconstituted tobacco and evaluation
Shredding the reconstituted tobacco slices, and spraying glucose composite sweet and burnt spice on the surfaces of the slices. After 4 hours of storage, the mixture was dried slightly in an oven. Spraying equal volume of 50% ethanol-water into the blank reconstituted tobacco shred, and treating with the same method. The blank reconstituted tobacco shreds are light yellow, and become brown yellow after being added, and the color of the blank reconstituted tobacco shreds is closer to that of tobacco shreds. After the feeding reconstituted tobacco shreds and the blank reconstituted tobacco shreds are respectively rolled into cigarettes, sensory evaluation is carried out, and the result shows that: the blank reconstituted tobacco has obvious wood smell, lack of fragrance and heavier miscellaneous gas; after the composite burnt sweet flavor is added, the reconstituted tobacco has the advantages of obviously improved taste, obviously reduced miscellaneous gas, improved aroma quality, obvious sweet returning and improved usability.
Although the invention has been described herein with reference to illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure.
Claims (8)
1. The baking preparation method of the composite burnt sweet aroma spice is characterized by being prepared by uniformly mixing the following raw materials and reacting the raw materials: 1.0 to 20.0 parts by mass of tobacco leaves, 0.2 to 10.0 parts by mass of saccharides and 0.1 to 10.0 parts by mass of pure water.
2. The baking preparation method of the composite sweet-scented aroma and flavor according to claim 1 is characterized by being prepared by uniformly mixing the following raw materials and reacting the raw materials: 10.0 parts by mass of tobacco leaves, 3.0 parts by mass of saccharides and 2.0 parts by mass of pure water.
3. The baking preparation method of the composite sweet-and-fragrant flavor according to claim 1 or 2, characterized in that the tobacco leaf raw material is cut into shreds to obtain tobacco shreds, the tobacco shreds and the saccharides are uniformly stirred, then the tobacco shreds and the saccharides are sprayed with pure water to be uniformly mixed, then the mixture is baked in an oven preheated to 120-180 ℃ for 0.1-40 min to react, and after the reaction is finished, the flavor is obtained by solvent extraction.
4. The baking preparation method of composite caramel aroma and flavor according to claim 1 or 2, wherein the sugar is at least one of glucose, fructose, maltose, sucrose, corn syrup and high fructose syrup.
5. The baking preparation method of composite caramel aroma flavor according to claim 3, wherein the oven is preheated to 140 ℃ and baked at the temperature for 10 min.
6. The baking preparation method of the composite sweet-flavor aroma and flavor of claim 3, wherein the solvent is 1-99% ethanol solution, the ratio of the material to the liquid is 1:5, and the extraction time is 40 min.
7. The composite caramel aroma obtained by the method of any one of claims 1-2 and 5-6.
8. The method of claim 7, wherein the method is applied to cigarettes, non-applicable tobacco leaves, reconstituted tobacco leaves, cut stems and expanded tobacco.
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| CN114903196A (en) * | 2022-05-11 | 2022-08-16 | 河北中烟工业有限责任公司 | Coloring additive for tobacco, preparation method thereof and heated cigarette |
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