CN113265899A - 一种果香型卷烟纸的制备方法 - Google Patents
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Abstract
本发明涉及一种果香型卷烟纸的制备方法,包括卷烟纸本体,在所述卷烟纸本体上涂布有果味香精,其香精由果香型微胶囊与具有柔和降刺功效的葡萄糖四酯组成。本发明将水果香精进行微胶囊化,然后将胶囊化的香精与异丁酸葡萄糖四酯、异戊酸葡萄糖四酯、3‑甲基戊酸葡萄糖四酯按照一定比例复配;在卷烟纸生产加工过程中,复配香精的乙醇/水溶液经涂布机均匀涂刷于卷烟纸表面,并经低温干燥后得到果香型卷烟纸。复配后的果味香精作为卷烟纸添加剂,可赋予烟气浓郁的水果香气,提升烟气甜润感并降低刺激性。
Description
技术领域
本发明属于卷烟加工技术领域,具体涉及一种果香型卷烟纸的制备方法。
背景技术
卷烟中添加香精香料不仅可赋予卷烟独特的口味和风格,还能够掩盖卷烟 缺点,改善卷烟香气和吃味,提升卷烟物理性能。香精香料在构筑卷烟品类差 异化方面的作用越来越重要。这种品类差异造成了人们在抽吸不同卷烟品牌时 带来独特的风格特征和产品个性,成为消费者赖以选择消费的关键依据。
卷烟纸作为卷烟的辅料,不仅起到包裹烟丝、参与燃烧、调节一氧化碳和 焦油释放量的作用,更可以通过在卷烟纸中添加物质来实现特殊目的,如突出 嗅香,增加烟支的色彩来吸引消费者等。目前,卷烟纸加香方式主要是直接添 加在卷烟纸上,即在生产过程中直接将香料涂布在卷烟纸上。采用该种方法制 备的卷烟纸嗅香明显,但所用香料沸点较低,开包后香气损失严重,且在烟支 抽吸过程中受烟气高温的蒸馏作用迅速挥发,带来卷烟抽吸时感官评价前后不 一致的现象,影响了品质的一致性。
发明内容
本发明的目的在于提供一种果香型卷烟纸的制备方法,以解决现有技术存 在的香味成分易挥发,产品感官质量不稳定等问题,本发明提供的果香型卷烟 纸香气稳定性高,制备方法不改变现有生产设备,不添加额外工序,产品能够 赋予卷烟浓郁的水果特征香气,同时降低烟气干燥感,提高甜润度。
本发明是通过以下技术方案实现的:
一种果香型卷烟纸的制备方法,包括以下步骤:
S1、以变生淀粉/麦芽糊精为壁材,对果香味香精进行微胶囊化;
S2、将步骤S1所得到的果香味香精微胶囊与葡萄糖酯按照设定比例复配 成复配香精的乙醇/水溶液;
S3、将步骤S2制备的复配香精的乙醇/水溶液,经过涂布机均匀涂布于卷 烟纸表面,然后在60-80℃干燥,得到果香型卷烟纸。
优选的,步骤S1的具体步骤为:将设定量的变性淀粉加入蒸馏水中搅拌 15-30min,制得变性淀粉溶液;再在搅拌的同时添加麦芽糊精,继续剪切搅 拌40-60min,直至形成均匀分散的乳液;将烟用香料中加入麦芽糊精乳液中 进行搅拌,设置高速分散搅拌机的转速为7000r/min,搅拌10-20min之后 可得水包油型乳液;把制备好的乳液通过喷雾干燥机干燥,得到烟用香料微胶 囊产品。
优选的,壁材中,变性淀粉与麦芽糊精的重量比为1:4-1:2;所述壁材 与果香味香精的重量比为5:1-3:1。
优选的,所述果香味香精为甜橙油、菠萝香精、苹果香精、柠檬油、香蕉 香精中的一种。
优选的,所述葡萄糖酯为异丁酸葡萄糖四酯、异戊酸葡萄糖四酯或3-甲 基戊酸葡萄糖四酯中的一种或一种以上组合。
优选的,复配香精占卷烟纸重量的0.5-5%。
本发明的有益效果是:
1、本发明以微胶囊包埋的水果香精,并采用可改善感官舒适性的香料前 体物质异丁酸葡萄糖四酯、异戊酸葡萄糖四酯或3-甲基戊酸葡萄糖四酯进行 调配,所得香精性质稳定,不易挥发,对卷烟加工生产过程无不良影响。
2、以本发明制备的卷烟纸制作卷烟产品,可赋予产品浓郁的水果香气, 缓解烟气干燥感,且产品质量稳定。
附图说明
图1为实施例1施加香精前后评吸对比图;
图2为实施例2施加香精前后评吸对比图;
图3为实施例3施加香精前后评吸对比图;
图4为实施例4施加香精前后评吸对比图;
图5为实施例5施加香精前后评吸对比图。
具体实施方式
以下通过实施例来详细说明本发明的技术方案,以下的实施例仅是示例性 的,仅能用来解释和说明本发明的技术方案,而不能解释为是对本发明技术方 案的限制。
本申请以下实施例中,所使用的材料,除了有特别的说明外,均可以通过 商业购买的方式获得。
在本申请中,使用的变性淀粉在没有特别说明的情况下,是指现常用于制 备胶囊壁材的变性淀粉。
实施例1
将5g的变性淀粉加入100ml蒸馏水中,搅拌制得变性淀粉溶液;再在 搅拌的同时添加麦芽糊精20g,继续剪切搅拌直至形成均匀分散的乳液。将5 g甜橙油加入麦芽糊精乳液中进行搅拌,设置高速分散搅拌机的转速为7000 r/min,搅拌之后可得水包油型(o/w)乳液。把制备好的乳液通过喷雾干燥机 干燥,得到甜橙油微胶囊产品。将微胶囊与异丁酸葡萄糖四酯、异戊酸葡萄糖 四酯或3-甲基戊酸葡萄糖四酯按照表1的比例进行调配,溶剂为乙醇/水溶液。 然后按照卷烟纸重量的0.5%涂布到卷烟纸上,经过60℃烘干后,得到甜橙香 型卷烟纸。
采用本领域常规技术制成卷烟产品,并按照《YC/T 415-2011烟草在制品 感官评价方法》进行感官评价,如图1。和未添加本申请香精的空白样相比, 添加后的卷烟样品有明显的橙子香味,且甜润感增强,逐口抽吸时的差异不明 显。
表1
实施例2
将5g的变性淀粉加入100ml蒸馏水中,搅拌制得变性淀粉溶液;再在 搅拌的同时添加麦芽糊精20g,继续剪切搅拌直至形成均匀分散的乳液。将5 g菠萝香精加入麦芽糊精乳液中进行搅拌,设置高速分散搅拌机的转速为7000 r/min,搅拌之后可得水包油型(o/w)乳液。把制备好的乳液通过喷雾干燥机 干燥,得到菠萝香精微胶囊产品。将微胶囊与异丁酸葡萄糖四酯、异戊酸葡萄 糖四酯或3-甲基戊酸葡萄糖四酯按照表2的比例进行调配,溶剂为乙醇/水溶 液。然后按照卷烟纸重量的1.0%涂布到卷烟纸上,经过60℃烘干后,得到菠 萝香型卷烟纸。
采用本领域常规技术制成卷烟产品,并按照《YC/T 415-2011烟草在制品 感官评价方法》进行感官评价,如图2。和未添加本申请香精的空白样相比, 添加后的卷烟样品有明显的菠萝香味,干燥感显著降低,逐口抽吸时的差异不 明显。
表2
序号 | 香料名称 | 用量(%) |
1 | 菠萝香精微胶囊 | 1 |
2 | 异丁酸葡萄糖四酯 | 0.5 |
3 | 异戊酸葡萄糖四酯 | 0.5 |
4 | 3-甲基戊酸葡萄糖四酯 | 0.5 |
5 | 乙醇 | 37.5 |
6 | 水 | 60 |
实施例3
将5g的变性淀粉加入100ml蒸馏水中,搅拌制得变性淀粉溶液;再在 搅拌的同时添加麦芽糊精20g,继续剪切搅拌直至形成均匀分散的乳液。将5 g苹果香精加入麦芽糊精乳液中进行搅拌,设置高速分散搅拌机的转速为7000 r/min,搅拌之后可得水包油型(o/w)乳液。把制备好的乳液通过喷雾干燥机 干燥,得到苹果香精微胶囊产品。将微胶囊与异丁酸葡萄糖四酯、异戊酸葡萄 糖四酯或3-甲基戊酸葡萄糖四酯按照表3的比例进行调配,溶剂为乙醇/水溶 液。然后按照卷烟纸重量的2.0%涂布到卷烟纸上,经过60℃烘干后,得到苹 果香型卷烟纸。
采用本领域常规技术制成卷烟产品,并按照《YC/T 415-2011烟草在制品 感官评价方法》进行感官评价,如图3。和未添加本申请香精的空白样相比, 添加后的卷烟样品有明显的苹果香味,刺激性、干燥感显著降低,逐口抽吸时 的差异不明显。
表3
序号 | 香料名称 | 用量(%) |
1 | 苹果香精微胶囊 | 1 |
2 | 异丁酸葡萄糖四酯 | 0 |
3 | 异戊酸葡萄糖四酯 | 0.5 |
4 | 3-甲基戊酸葡萄糖四酯 | 0.5 |
5 | 乙醇 | 38 |
6 | 水 | 60 |
实施例4
将5g的变性淀粉加入100ml蒸馏水中,搅拌制得变性淀粉溶液;再在 搅拌的同时添加麦芽糊精20g,继续剪切搅拌直至形成均匀分散的乳液。将5 g柠檬油加入麦芽糊精乳液中进行搅拌,设置高速分散搅拌机的转速为7000 r/min,搅拌之后可得水包油型(o/w)乳液。把制备好的乳液通过喷雾干燥机 干燥,得到柠檬油微胶囊产品。将微胶囊与异丁酸葡萄糖四酯、异戊酸葡萄糖 四酯或3-甲基戊酸葡萄糖四酯按照表4的比例进行调配,溶剂为乙醇/水溶液。 然后按照卷烟纸重量的1.0%涂布到卷烟纸上,经过60℃烘干后,得到柠檬香 型卷烟纸。
采用本领域常规技术制成卷烟产品,并按照《YC/T 415-2011烟草在制品 感官评价方法》进行感官评价,如图4。和未添加本申请香精的空白样相比, 添加后的卷烟样品有明显的柠檬香味,甜润感增强,逐口抽吸时的差异不明显。
表4
序号 | 香料名称 | 用量(%) |
1 | 柠檬油微胶囊 | 1 |
2 | 异丁酸葡萄糖四酯 | 0.5 |
3 | 异戊酸葡萄糖四酯 | 0.5 |
4 | 3-甲基戊酸葡萄糖四酯 | 0.5 |
5 | 乙醇 | 37.5 |
6 | 水 | 60 |
实施例5
将5g的变性淀粉加入100ml蒸馏水中,搅拌制得变性淀粉溶液;再在 搅拌的同时添加麦芽糊精20g,继续剪切搅拌直至形成均匀分散的乳液。将5 g香蕉香精加入麦芽糊精乳液中进行搅拌,设置高速分散搅拌机的转速为7000 r/min,搅拌之后可得水包油型(o/w)乳液。把制备好的乳液通过喷雾干燥机 干燥,得到香蕉香精微胶囊产品。将微胶囊与异丁酸葡萄糖四酯、异戊酸葡萄 糖四酯或3-甲基戊酸葡萄糖四酯按照表5的比例进行调配,溶剂为乙醇/水溶 液。然后按照卷烟纸重量的1.5%涂布到卷烟纸上,经过60℃烘干后,得到香 蕉味卷烟纸。
采用本领域常规技术制成卷烟产品,并按照《YC/T 415-2011烟草在制品 感官评价方法》进行感官评价,如图5。和未添加本申请香精的空白样相比, 添加后的卷烟样品有明显的香蕉香味,甜润感增强,逐口抽吸时的差异不明显。
表5
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而 言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多 种变化、修改、替换和变形,本发明的范围由所附权利要求极其等同限定。
Claims (6)
1.一种果香型卷烟纸的制备方法,其特征在于,包括以下步骤:
S1、以变生淀粉/麦芽糊精为壁材,对果香味香精进行微胶囊化;
S2、将步骤S1所得到的果香味香精微胶囊与葡萄糖酯按照设定比例复配成复配香精的乙醇/水溶液;
S3、将步骤S2制备的复配香精的乙醇/水溶液,经过涂布机均匀涂布于卷烟纸表面,然后在60-80℃干燥,得到果香型卷烟纸。
2.根据权利要求1所述的果香型卷烟纸的制备方法,其特征在于,步骤S1的具体步骤为:将设定量的变性淀粉加入蒸馏水中搅拌15-30min,制得变性淀粉溶液;再在搅拌的同时添加麦芽糊精,继续剪切搅拌40-60min,直至形成均匀分散的乳液;将烟用香料中加入麦芽糊精乳液中进行搅拌,设置高速分散搅拌机的转速为7000r/min,搅拌10-20min之后可得水包油型乳液;把制备好的乳液通过喷雾干燥机干燥,得到烟用香料微胶囊产品。
3.根据权利要求1所述的果香型卷烟纸的制备方法,其特征在于,壁材中,变性淀粉与麦芽糊精的重量比为1:4-1:2;所述壁材与果香味香精的重量比为5:1-3:1。
4.根据权利要求1所述的果香型卷烟纸的制备方法,其特征在于,所述果香味香精为甜橙油、菠萝香精、苹果香精、柠檬油、香蕉香精中的一种。
5.根据权利要求1所述的果香型卷烟纸的制备方法,其特征在于,所述葡萄糖酯为异丁酸葡萄糖四酯、异戊酸葡萄糖四酯或3-甲基戊酸葡萄糖四酯中的一种或一种以上组合。
6.根据权利要求1所述的果香型卷烟纸的制备方法,其特征在于,复配香精占卷烟纸重量的0.5-5%。
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