CN113679087A - Cigarette spice and cigarette product - Google Patents
Cigarette spice and cigarette product Download PDFInfo
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- CN113679087A CN113679087A CN202111048529.7A CN202111048529A CN113679087A CN 113679087 A CN113679087 A CN 113679087A CN 202111048529 A CN202111048529 A CN 202111048529A CN 113679087 A CN113679087 A CN 113679087A
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- cigarette
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- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 54
- 235000013599 spices Nutrition 0.000 title claims description 12
- 239000000284 extract Substances 0.000 claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 28
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 23
- 239000012138 yeast extract Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000000391 smoking effect Effects 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 8
- 238000009210 therapy by ultrasound Methods 0.000 claims description 8
- 150000007524 organic acids Chemical class 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 229960000583 acetic acid Drugs 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 239000012362 glacial acetic acid Substances 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 241000675108 Citrus tangerina Species 0.000 claims description 3
- 230000035484 reaction time Effects 0.000 claims description 2
- 210000002966 serum Anatomy 0.000 claims 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 abstract description 16
- 238000000605 extraction Methods 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 11
- 239000003205 fragrance Substances 0.000 abstract description 10
- 239000000779 smoke Substances 0.000 abstract description 9
- 230000008014 freezing Effects 0.000 abstract description 7
- 238000007710 freezing Methods 0.000 abstract description 7
- 206010043521 Throat irritation Diseases 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 2
- 244000061176 Nicotiana tabacum Species 0.000 abstract 1
- 241000208125 Nicotiana Species 0.000 description 15
- 239000000047 product Substances 0.000 description 13
- 239000000843 powder Substances 0.000 description 9
- 238000003756 stirring Methods 0.000 description 6
- 239000012535 impurity Substances 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- IGJQUJNPMOYEJY-UHFFFAOYSA-N 2-acetylpyrrole Chemical compound CC(=O)C1=CC=CN1 IGJQUJNPMOYEJY-UHFFFAOYSA-N 0.000 description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000000874 microwave-assisted extraction Methods 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- IEMMBWWQXVXBEU-UHFFFAOYSA-N 2-acetylfuran Chemical compound CC(=O)C1=CC=CO1 IEMMBWWQXVXBEU-UHFFFAOYSA-N 0.000 description 1
- 244000146493 Cryptotaenia japonica Species 0.000 description 1
- 235000004035 Cryptotaenia japonica Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000218218 Ficus <angiosperm> Species 0.000 description 1
- 244000025361 Ficus carica Species 0.000 description 1
- 235000008730 Ficus carica Nutrition 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 description 1
- 244000017714 Prunus persica var. nucipersica Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- HNZUNIKWNYHEJJ-FMIVXFBMSA-N geranyl acetone Chemical compound CC(C)=CCC\C(C)=C\CCC(C)=O HNZUNIKWNYHEJJ-FMIVXFBMSA-N 0.000 description 1
- HNZUNIKWNYHEJJ-UHFFFAOYSA-N geranyl acetone Natural products CC(C)=CCCC(C)=CCCC(C)=O HNZUNIKWNYHEJJ-UHFFFAOYSA-N 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019505 tobacco product Nutrition 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000002699 waste material 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
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
- A24B15/26—Use of organic solvents for extraction
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of cigarette flavors, and particularly relates to a cigarette flavor and a cigarette product. Fresh fig is taken as a raw material, and the raw material is frozen, crushed, pulped, extracted, separated and concentrated to obtain a fig extract; and adding the fig extract and the yeast extract solution into a Maillard reactor for carrying out Maillard reaction to obtain the tobacco flavor. The method extracts the figs by the low-temperature freezing technology and the ultrasonic wave synergistic process, has high extraction rate, and greatly reserves the effective components in the figs; the perfume prepared by carrying out Maillard reaction on the extracted fig extract has natural fig fragrance with rich burnt sweet flavor, is applied to cigarette products, has good harmony with smoke, and can increase smoke concentration, improve smoking taste and reduce throat irritation.
Description
Technical Field
The invention belongs to the field of cigarette flavors, and particularly relates to a cigarette flavor and a cigarette product.
Background
Ficus carica, also known as Yingri fruit, Cryptotaenia japonica, nectarine, Xianxiao fruit and the like, is perennial deciduous shrub or arbor of Ficus of Moraceae, and is one of the oldest tree species in the world. The fig flesh is seedless, rich in nutrition, unique in flavor, excellent in taste, rich in glucose, fructose, sucrose, vitamins, amino acids and the like in fruits, and high in utilization value, and in addition, the fig flesh also contains volatile oil which contains various aroma-causing substances such as 2-acetylfuran, 2-acetylpyrrole, geranylacetone and the like.
The fig extract is a common spice monomer in tobacco, is widely applied to cigarettes, and is extracted mainly by a reflux extraction method, a microwave extraction method and an enzymolysis method at present. The reflux extraction method has low extraction efficiency of effective substances of the fig, cannot comprehensively utilize the extraction efficiency of raw materials and solvents, causes resource waste, and can volatilize fragrant components such as volatile oil in the fig at an overhigh heating temperature to reduce the fragrance increasing effect; the microwave extraction method is simple and reasonable, is convenient to operate, but has long extraction time and low extraction rate; the enzymolysis method requires that the enzyme has extremely high activity, high specificity and mild reaction conditions, has more influencing factors on the extraction effect, and is easy to decompose impurities which are not beneficial to the smoking quality of cigarettes.
The fig extract obtained by the method has the effects of enriching the tobacco fragrance, increasing the sweet fragrance and increasing the mouth sweet feeling in cigarettes, but also has the negative effects of increasing residues and rough smoke.
Disclosure of Invention
In order to solve the problems, the invention aims to provide the cigarette spice and the cigarette product, the fig is extracted by a low-temperature freezing technology and an ultrasonic wave synergistic process, the extraction rate is high, and the effective ingredients in the fig are greatly reserved; the perfume prepared by carrying out Maillard reaction on the extracted fig extract has natural fig fragrance with rich burnt sweet flavor, is applied to cigarettes, has good harmony with smoke, and can increase smoke concentration, improve smoking taste and reduce throat irritation.
In the tobacco products, the sensory quality of smoke and the low hazard of cigarettes are ensured, so that adding natural functional tobacco flavor into tobacco is one of important means. The Maillard reaction refers to a complex reaction of reducing carbohydrate and ammonium salt, amino acid or protein to finally generate brown and even black macromolecular melanoidin, and is also called as non-enzymatic browning reaction. Because the Maillard reaction product contains a large amount of fragrant substances, and most of the fragrant substances are harmonious with the tobacco fragrance, the quality of inferior tobacco can be effectively improved, wood miscellaneous gas is reduced, the tobacco fragrance is increased, and the Maillard reaction product is widely concerned in application research in cigarette fragrance enhancement as a key technology for reducing harm and enhancing fragrance in the tobacco industry. Therefore, the tobacco flavor with rich fragrance and good quality can be prepared by carrying out Maillard reaction on the abundant reducing sugar and amino acid in the fig extract.
In order to achieve the purpose, the invention provides the following technical scheme:
a cigarette spice is prepared from fructus fici extract and yeast extract by Maillard reaction; wherein the preparation of the fig extract comprises the following steps:
(1) fresh figs are taken as raw materials, the raw materials are put into a self-sealing bag and are frozen for 1-3 hours at the temperature of-50 to-80 ℃;
(2) crushing the frozen raw materials;
(3) unfreezing and pulping the crushed raw materials to obtain fig pulp;
(4) adding an extracting solution into the fig pulp obtained in the step (3), and performing ultrasonic treatment to obtain a mixture;
(5) filtering the mixture obtained in the step (4), taking the supernatant, and concentrating under reduced pressure to obtain the fig extract.
Further, the mass ratio of the fig extract to the yeast extract solution is 2: 1-3: 1.
Further, the pH value of the Maillard reaction system is 8-12, the temperature is 95-120 ℃, and the reaction time is 3-4 h.
Further, the fig is one or more of boji red, green tangerine orange peel, japanese purple fruit or zhongnong red.
Further, the frequency of the ultrasound in the step (4) is 50-150 Hz, and the ultrasound time is 10-15 min.
Further, the step (4) also comprises the step of placing the mixture subjected to ultrasonic treatment in a refrigerator for standing for 3-5 hours.
Further, the extracting solution in the step (4) is organic acid and absolute ethyl alcohol.
Further, the usage amount of the organic acid and the absolute ethyl alcohol is 3-5 times of the weight of the fig pulp.
Further, the organic acid is one of glacial acetic acid, citric acid or malic acid, and the concentration is 3-5 mol/L.
The invention also provides a cigarette product added with the cigarette spice.
The invention has the beneficial effects that:
(1) the method adopts a low-temperature freezing technology to carry out wall breaking treatment on the figs, so that the wall breaking rate can be improved, the effective components in the figs are retained to a great extent, and meanwhile, the influence of factors such as overhigh temperature and the like on the aroma components in the figs is avoided; subsequently, ultrasonic treatment is carried out, ultrasonic extraction is carried out on the wall-broken fig raw material, the extraction rate is high, the extraction time is short, the extracted impurities are few, and the effective components are easy to separate and purify.
(2) The natural fig aroma with rich burnt and sweet flavor is prepared by taking fructose, glucose and other reducing sugars contained in the fig extract as glycogen and carrying out Maillard reaction with amino acid rich in the yeast extract, is applied to cigarette products, has good harmony with smoke, can increase smoke concentration, improve smoking taste, reduce residue and reduce throat irritation.
(3) The preparation method is simple and safe, the production process is stable, and the used raw materials are natural and healthy.
Detailed Description
The present invention will be described in detail with reference to specific examples.
The refrigerator brand used by the invention is SANYO, and the model is MDF-U53V. The yeast extract is a yeast extract special for beverage.
Example 1
The preparation method of the cigarette spice and the cigarette product comprises the following steps:
(1) selecting mature, fresh and full-fleshed figs (variety of Boji red), cleaning, filling into self-sealing bags, and quickly freezing for 3h in a refrigerator at-80 ℃;
(2) taking out, crushing by a wall breaking machine in a frozen state, thawing, and pulping by a pulping machine to obtain fig pulp;
(3) adding glacial acetic acid solution with the weight 5 times and absolute ethyl alcohol with the same quantity as the glacial acetic acid into the fig pulp obtained in the step (2), carrying out ultrasonic treatment for 15min under the condition of 150Hz, and standing for 5h in a refrigerator at 4 ℃;
(4) filtering the mixture after standing in the step (3), taking supernatant, concentrating under reduced pressure at 50 ℃, and removing ethanol to obtain the fig extract;
(5) accurately weighing yeast extract dry powder accounting for 1.0 percent of the weight of the extract in the step (4), adding purified water (35-37 ℃) accounting for 50 times of the weight of the yeast extract powder, and stirring until the yeast extract dry powder is completely dissolved to obtain a yeast extract solution.
(6) Adding the fig extract and the yeast extract solution into a Maillard reaction vessel according to the mass ratio of 3:1, uniformly mixing, adjusting the pH of a reaction system to 12, controlling the temperature to be 120 ℃, and reacting for 4 hours under a stirring state.
(7) After the reaction is finished, the temperature of the system is reduced to below 50 ℃, and the tobacco flavor containing the figs is obtained after filtration and impurity removal.
And (3) adding the tobacco flavor prepared in the step (7) into cigarettes according to the conventional cigarette production process (the adding amount is 1 per mill) to obtain a cigarette product.
Example 2
The preparation method of the cigarette spice and the cigarette product comprises the following steps:
(1) selecting ripe, fresh and full-fleshed figs (variety: green tangerine peel), cleaning, filling into a self-sealing bag, and quickly freezing for 2h in a refrigerator at-60 ℃;
(2) taking out, crushing by a wall breaking machine in a frozen state, thawing, and pulping by a pulping machine to obtain fig pulp;
(3) adding a citric acid solution with the weight 4 times that of the fig pulp obtained in the step (2) and absolute ethyl alcohol with the same quantity as the citric acid into the fig pulp, carrying out ultrasonic treatment for 12min under the condition of 50Hz, and standing for 4h in a refrigerator at 4 ℃;
(4) filtering the mixture after standing in the step (3), taking supernatant, concentrating under reduced pressure at 45 ℃, and removing ethanol to obtain the fig extract;
(5) accurately weighing the dried yeast extract powder accounting for 0.5 percent of the weight of the extract in the step (4), adding purified water (35-37 ℃) accounting for 40 times of the weight of the yeast extract powder, and stirring until the yeast extract powder is completely dissolved to obtain a yeast extract solution.
(6) Adding the fig extract and the yeast extract solution into a Maillard reaction vessel according to the mass ratio of 2.5:1, uniformly mixing, adjusting the pH of a reaction system to 10, controlling the temperature to be 100 ℃, and reacting for 3.5 hours under a stirring state.
(7) After the reaction is finished, the temperature of the system is reduced to below 50 ℃, and the tobacco flavor containing the figs is obtained after filtration and impurity removal.
And (3) adding the tobacco flavor prepared in the step (7) into cigarettes according to the conventional cigarette production process (the adding amount is 1 per mill) to obtain a cigarette product.
Example 3
The preparation method of the cigarette spice and the cigarette product comprises the following steps:
(1) selecting mature, fresh and full-fleshed figs (variety is Zhongnonghong), cleaning, filling into self-sealing bags, and quickly freezing for 1h in a refrigerator at-50 ℃;
(2) taking out, crushing by a wall breaking machine in a frozen state, thawing, and pulping by a pulping machine to obtain fig pulp;
(3) adding malic acid solution with the weight being 3 times of that of the fig pulp obtained in the step (2) and absolute ethyl alcohol with the same amount as the malic acid, carrying out ultrasonic treatment for 10min under the condition of 150Hz, and standing for 3h in a refrigerator at 4 ℃;
(4) filtering the mixture after standing in the step (3), taking supernatant, concentrating under reduced pressure at 40 ℃, and removing ethanol to obtain the fig extract;
(5) accurately weighing the dried yeast extract powder accounting for 0.5 percent of the weight of the extract in the step (4), adding purified water (35-37 ℃) accounting for 30 times of the weight of the yeast extract powder, and stirring until the yeast extract powder is completely dissolved to obtain a yeast extract solution.
(6) Adding the fig extract and the yeast extract solution into a Maillard reaction vessel according to the mass ratio of 2:1, uniformly mixing, adjusting the pH of a reaction system to 8, controlling the temperature to be 95 ℃, and reacting for 3 hours under a stirring state.
(7) And after the reaction is finished, reducing the temperature of the system to be below 50 ℃, and filtering to remove impurities to obtain the tobacco flavor of figs.
And (3) adding the tobacco flavor prepared in the step (7) into cigarettes according to the conventional cigarette production process (the adding amount is 1 per mill) to obtain a cigarette product.
Comparative example 1
The flavor prepared by the same method as that of the embodiment 1 is added into blank cigarettes (the addition amount is 1 per mill) without adding any other flavors to prepare cigarette paper products.
After the evaluation by professional evaluation smokers, the evaluation results are as follows:
from the above results, in example 1, compared with comparative example 1 and the blank cigarette, the oral cavity is pure and has no residue and the throat irritation is small, which shows that the fig is extracted by adopting the low-temperature freezing technology and the ultrasonic wave synergistic process, and the spice prepared from the extract is used in the cigarette, so that the prepared cigarette product not only can increase the smoke concentration and improve the smoking taste, but also can reduce the residue and reduce the throat irritation.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention, including any reference to the above-mentioned embodiments. Various modifications to these embodiments will be readily apparent to those skilled in the art. The general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A cigarette spice is characterized in that the cigarette spice is obtained by carrying out Maillard reaction on a fig extract and a yeast extract; wherein the preparation of the fig extract comprises the following steps:
(1) fresh figs are taken as raw materials, the raw materials are put into a self-sealing bag and are frozen for 1-3 hours at the temperature of-50 to-80 ℃;
(2) crushing the frozen raw materials;
(3) unfreezing and pulping the crushed raw materials to obtain fig pulp;
(4) adding an extracting solution into the fig pulp obtained in the step (3), and performing ultrasonic treatment to obtain a mixture;
(5) filtering the mixture obtained in the step (4), taking the supernatant, and concentrating under reduced pressure to obtain the fig extract.
2. The cigarette flavor of claim 1, wherein the mass ratio of the fig extract to the yeast extract solution is 2: 1-3: 1.
3. The cigarette flavor according to claim 1, wherein the Maillard reaction system has a pH of 8-12, a temperature of 95-120 ℃ and a reaction time of 3-4 h.
4. The cigarette flavor of claim 1, wherein the fig is one or more of boji red, green tangerine orange peel, japanese purple fruit, or zhongnong red.
5. The cigarette flavor of claim 1, wherein the ultrasonic frequency of the step (4) is 50-150 Hz, and the ultrasonic time is 10-15 min.
6. The cigarette flavor of claim 1, wherein the step (4) further comprises standing the mixture in a refrigerator for 3-5 hours after the ultrasonic treatment.
7. The cigarette flavor of claim 1, wherein the extract of step (4) is an organic acid and absolute ethanol.
8. The cigarette flavor of claim 7, wherein the amount of the organic acid and the absolute ethyl alcohol is 3-5 times of the weight of the fig serum.
9. The cigarette flavor of claim 7, wherein the organic acid is one of glacial acetic acid, citric acid or malic acid, and the concentration is 3-5 mol/L.
10. A smoking article characterized by the addition of the cigarette flavor according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111048529.7A CN113679087A (en) | 2021-09-08 | 2021-09-08 | Cigarette spice and cigarette product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111048529.7A CN113679087A (en) | 2021-09-08 | 2021-09-08 | Cigarette spice and cigarette product |
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| Publication Number | Publication Date |
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| CN113679087A true CN113679087A (en) | 2021-11-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111048529.7A Pending CN113679087A (en) | 2021-09-08 | 2021-09-08 | Cigarette spice and cigarette product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114209035A (en) * | 2021-12-14 | 2022-03-22 | 可菲生物科技有限公司 | Method for preparing original fruit areca flavor substance by adopting yeast extract high-pressure nitrogen charging reaction |
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2021
- 2021-09-08 CN CN202111048529.7A patent/CN113679087A/en active Pending
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| CN1964636A (en) * | 2004-04-06 | 2007-05-16 | 奎斯特国际公司 | Process for preparing maillard flavour preparations |
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| CN107513468A (en) * | 2017-09-01 | 2017-12-26 | 武汉黄鹤楼香精香料有限公司 | A kind of preparation method of fig concentrate Maillard reaction type tobacco aromaticss |
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Application publication date: 20211123 |