CN113913240B - Preparation method of salty and sour tobacco flavor based on sweetener plants - Google Patents
Preparation method of salty and sour tobacco flavor based on sweetener plants Download PDFInfo
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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
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
- A24B15/303—Plant extracts other than tobacco
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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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- B01D11/00—Solvent extraction
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- B01D3/00—Distillation or related exchange processes in which liquids are contacted with gaseous media, e.g. stripping
- B01D3/12—Molecular distillation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
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Abstract
The invention provides a preparation method of salty and sour tobacco flavor based on sweetener plants, which belongs to the technical field of tobacco flavor and spice and comprises the following steps: (1) Crushing, soaking and steaming the application parts of the sweetener plants, and adding brewing compound functional bacteria for saccharification to prepare saccharified liquid; (2) adding distiller's yeast into the saccharification liquid for normal-temperature fermentation; (3) Separating natural sweetener fermentation liquor by adopting a wiped film molecular distillation technology; (4) Freeze-drying the natural sweetener extraction solvent extract to obtain natural salty tobacco flavor; (5) Adding ethanol to the natural sweetener extraction solvent to obtain an extraction mixture; (6) Crushing the acidic raw materials, adding the crushed acidic raw materials into the extraction mixture, and freeze-drying to obtain the natural acid flavor for cigarettes. The spice prepared by combining the saccharification, fermentation, distillation, freeze drying and other technologies can improve the extraction rate of acidic substances and improve the aroma substances in the spice.
Description
Technical Field
The invention belongs to the technical field of tobacco flavor and spice, and particularly relates to a preparation method of a salty taste and sour taste tobacco flavor based on sweetener plants.
Background
Sweetener plant resources refer to substances having sweetness in plants, including both sugar and non-sugar types: sugar includes sucrose, glucose, fructose, lactose, maltose, etc., and non-sugar includes glycosides, sugar alcohols, sweet proteins, etc. The non-sugar sweetener has low calorie and no calorie, and can prevent diabetes, obesity, heart disease, dental caries, etc. caused by a large amount of sugar, and thus is widely used in food industry, health beverage, medicine, and daily life. Extracts of artificially planted sweetener plants such as licorice and momordica grosvenori are widely studied and applied in cigarettes. However, in the technical field of tobacco essence and spice, the wild sweetener plant resource has great smell of herbs, native fishy smell, green impurities and the like, so that the application range of the wild sweetener plant resource is limited, and the wild sweetener plant resource is applied to cigarettes, so that the smoke is regulated, and meanwhile, the impurity is brought, and the smoking taste of the cigarettes is reduced.
A tobacco flavor solvent and a preparation method thereof are disclosed in published Chinese patent application No. CN 101518358. Mixing water-soluble solvent with tobacco fragments or tobacco powder, and reflux extracting under heating. Filtering the extractive solution, adding organic acid and sugar, and adding fermentation strain at 35deg.C. Sealing and fermenting at 15-35deg.C for 5-15 days. Filtering, removing precipitate, heating to 80-85deg.C under stirring under normal pressure, and distilling to obtain distillate. Another published patent publication No. CN1899140a discloses a tobacco flavor and a preparation method thereof, which is prepared by the following steps: 1) 150-250 parts of platycodon grandiflorum, 30-80 parts of fritillaria cirrhosa, 150-250 parts of adenophora stricta, 30-80 parts of liquorice, 150-250 parts of poria cocos and 70-130 parts of codonopsis pilosula by weight are taken as raw materials, crushed or directly sterilized by adding water, and inoculated with fermentation strains to form fermented mash; 2) Extracting the fermented mash with water-soluble solvent, and concentrating the extract to obtain pasty tobacco flavor finished product; or extracting fermented mash with water-soluble solvent, concentrating the extractive solution, precipitating with alcohol, removing precipitate, and evaporating to recover alcohol to obtain pasty tobacco flavor product.
The tobacco essence spice prepared in the prior art is low in aroma component content, so that the characteristics of plant aroma are maintained, the herb aroma, the earthy smell and the green miscellaneous gas carried by the tobacco essence spice cannot be removed, the taste of main stream smoke is reduced when the tobacco essence spice is applied to cigarettes, the final spice is obtained by adopting a high-temperature concentration method in the preparation method in the prior art, the loss of aroma substances in raw materials is large in the process of steaming and boiling the extracting solution at high temperature, and the aroma substance content in the obtained spice is low.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing a salty and sour tobacco flavor based on sweetener plants, which can improve smoking quality of cigarettes, reduce loss of flavoring substances, and increase extraction rate of acidic substances and flavoring substances in the flavor by using natural sweetener extraction solvent as extraction solvent of natural sour tobacco flavor.
The invention relates to a preparation method of salty and sour tobacco flavor based on sweetener plants, which comprises the following steps:
(1) Directional saccharification of plants; crushing, soaking and steaming application parts of sweetener plants, adding brewing composite functional bacteria for saccharification to obtain saccharified liquid, wherein the brewing composite functional bacteria are a mixture of saccharomyces cerevisiae, esterified red yeast, sweet wine yeast (root enzyme), protease and glucoamylase, and the mass ratio of the sweetener plants to water in the soaking process is 1:3-5, (soaking time is 24-48h, stewing time is 1-2 h), and the mass of the brewing composite functional bacteria is 0.2-0.5% of the weight of the application part of the sweetener plant;
the sweetener plant is one or more of glycoside sweetener plants such as radix Gentianae Marcrophyllae, lijiang Phloma, and Quercus salicifolius, and the application part is one or more of root, leaf, and fruit. Saccharification is the process of hydrolyzing glycosidic bonds under the action of enzymes into sweet substances such as glucose and other compounds. The application part of the sweetener plant is crushed to 20-100 meshes by a crusher according to the mesh number of the raw materials: the mass ratio of water is 1:3-5, weighing and soaking for 24-48 hours to enable the raw materials to fully absorb water and soak; steaming for 1-2 hr, cooling to 35-40deg.C, adding 0.2-0.5% of brewing compound functional bacteria, regulating pH to 4-4.5 with citric acid, lactic acid, etc., and saccharifying at 35-40deg.C for 3-8d.
(2) Fermenting; adding distiller's yeast into the saccharification liquid in the step (1) for normal-temperature fermentation (adding cold boiled water into the primary fermentation liquid to avoid the risk of fermentation failure caused by mixed bacteria pollution in a water source, sealing fermentation), filtering by adopting filter cloth after fermentation is completed, freezing and settling, and carrying out secondary filtration to obtain natural sweetener fermentation liquid, wherein the distiller's yeast comprises yeast, rhizopus, alpha-amylase, glucoamylase and phytase, and the addition amount of the distiller's yeast is 0.2-0.5% of the mass of the saccharification liquid;
fermentation is a biological reaction process in which sweet substances in a saccharified solution are metabolized by yeasts to produce and accumulate a desired product. Adding 0.2-0.5% of distiller's yeast into the saccharified solution, activating with 30 deg.C water 10-15 times of distiller's yeast weight for 10min before using, adding distiller's yeast, and fermenting at normal temperature for 5-10d to obtain fermentation primary liquid; adding cold boiled water with the weight 2-5 times of the weight of the plant material of the glycoside sweetener into the fermentation primary liquid, fermenting for 10-30d, and filtering with 100-400 mesh filter cloth to prepare the natural sweetener fermentation liquid.
(3) Separating the natural sweetener fermentation broth in the step (2) by adopting a wiped film molecular distillation technology, and preparing a natural sweetener extraction solvent and a natural sweetener extraction solvent extract, wherein the distillation condition of the wiped film molecular distillation technology is as follows; the feeding speed is 3-6 mL/min, the molecular distillation pressure is 1-100Pa, the film scraping temperature is 60-90 ℃, the rotating speed is 200-300 r/min, the condensing temperature is 30-50 ℃, and the alcoholic strength of the natural sweetener extraction solvent is 12-18% (V/V);
(4) Vacuum freeze-drying the natural sweetener extraction solvent extract to obtain the natural salty tobacco flavor, wherein the vacuum freeze-drying conditions are as follows: precooling the natural sweetener extract for 5-10h at a temperature of between 10 ℃ below zero and 30 ℃ below zero, and then vacuum freeze-drying the natural sweetener extract at a temperature of between 80 ℃ below zero and 110 ℃ below zero at a cold trap temperature, wherein the water content of the prepared natural salty characteristic spice is 2-4%;
(5) Adding ethanol into the natural sweetener extraction solvent to obtain an extraction mixture, wherein the alcoholic strength of the extraction mixture is 50-55%;
(6) Crushing an acidic raw material, adding the crushed acidic raw material into the extraction mixture for extraction, and freeze-drying after the reaction is finished to obtain the natural acid cigarette flavor, wherein the acidic raw material is one or more of plums, apricots and plums, and the content of the flavoring substances of the natural acid cigarette flavor can be increased because a plurality of flavoring substances exist in a natural sweetener extraction solvent.
In the extraction process, the mass ratio of the extraction mixture to the acidic raw material is 5-6:1, extracting for 2 times and 2 h/time at 70deg.C, filtering with 500 mesh filter cloth, concentrating filtrate at 70deg.C under reduced pressure to density of 1.2g/cm 3 。
The natural sweetener extraction solvent component prepared by the invention is detected by a gas chromatography-mass spectrometry combined GC-MS analysis method:
chromatographic conditions: the chromatographic column is a DB-5MS column (30 m multiplied by 0.25mm multiplied by 0.25 mu m), carrier gas He, the flow rate is 1.0mL/min, and the sample injection amount is as follows: 1 [ mu ] L, and the solvent delay time is 2min; the split ratio is 10:1; heating program: the temperature is kept at 50 ℃ for 1min, the temperature is firstly increased to 160 ℃ at 8 ℃/min, the temperature is kept at 160 ℃ for 2min, the temperature is then increased to 260 ℃ at 8 ℃/min, the temperature is kept at 15min, and the temperature of a sample inlet is: 260 ℃. Mass spectrometry conditions: an EI ion source, electron energy 70eV; mass scan range: 30-550 and aum, transmission line temperature: 280 ℃; ion source temperature: 230 ℃. Qualitative analysis was performed using NIST and WILEY standard mass spectrometry libraries.
The spice prepared by combining the saccharification, fermentation, distillation, freeze drying and other technologies can improve the smoking quality of cigarettes, reduce the loss of aroma substances, has obvious flavor of the fermented aroma and salty fresh sample of the cigarettes added with the spice for salty cigarettes, and has the effects of softening the smoke and improving the texture of the smoke. The cigarette added with the natural sour flavor has obvious sour fruit charm, and has the effects of improving the richness of the cigarette aroma, softening and refining the smoke and reducing the throat irritation. Meanwhile, the natural sweetener extraction solvent is used as the extraction solvent of the natural acid cigarette flavor, so that the extraction rate of acidic substances can be improved, and the flavor substances in the flavor can be improved.
Detailed Description
The present invention will be further illustrated by the following examples, but is not limited to the examples. Experimental methods, in which specific conditions are not specified in examples, are generally available commercially according to conventional conditions as well as those described in handbooks, or according to general-purpose equipment, materials, reagents, etc. used under conditions suggested by manufacturers, unless otherwise specified. The raw materials required in the following examples and comparative examples are all commercially available.
Example 1
A preparation method of salty and sour tobacco flavor based on sweetener plants comprises the following steps:
(1) Directional saccharification of plants; crushing, soaking and steaming application parts of sweetener plants, adding brewing composite functional bacteria for saccharification to obtain saccharified liquid, wherein the brewing composite functional bacteria are a mixture of saccharomyces cerevisiae, esterified red yeast, sweet wine yeast (root enzyme), protease and glucoamylase, and the mass ratio of the sweetener plants to water in the soaking process is 1:3, soaking for 24 hours and steaming for 1 hour, wherein the mass of the brewing composite functional bacteria is 0.2% of the application part of the sweetener plant;
the sweetener plant is radix Gentianae Marcrophyllae, and the application part is root. The temperature during saccharification is 35 ℃, the saccharification time is 8d, the pH value of the solution during saccharification is 4-4.5, and citric acid and lactic acid are added to regulate the pH value of the solution.
(2) Fermenting; adding distiller's yeast into the saccharified liquid in the step (1) for normal-temperature fermentation, filtering by adopting filter cloth after fermentation, freezing and settling, and then filtering for the second time to obtain natural sweetener fermentation liquor, wherein the distiller's yeast comprises yeast, rhizopus, alpha-amylase, glucoamylase and phytase, and the addition amount of the distiller's yeast is 0.2% of the mass of the saccharified liquid;
before use, the yeast is activated with 10-15 times of 30deg.C water for 10min. Adding distiller's yeast, fermenting at normal temperature for 5 days, adding cold boiled water 2-5 times the weight of the raw materials, fermenting for 10 days, and filtering with 100-400 mesh filter cloth.
(3) Separating the natural sweetener fermentation broth in the step (2) by adopting a wiped film molecular distillation technology, and preparing a natural sweetener extraction solvent and a natural sweetener extraction solvent extract, wherein the distillation condition of the wiped film molecular distillation technology is as follows; the feeding speed is 3mL/min, the molecular distillation pressure is 1Pa, the film scraping temperature is 60 ℃, the rotating speed is 200 revolutions/min, the condensing temperature is 30 ℃, and the alcohol content of the natural sweetener extraction solvent is 12% (V/V);
(4) Vacuum freeze-drying the natural sweetener extraction solvent extract to obtain the natural salty tobacco flavor, wherein the vacuum freeze-drying conditions are as follows: precooling the natural sweetener extract for 5 hours at minus 10 ℃, and then vacuum freeze-drying the natural sweetener extract at the temperature of minus 80 ℃ in a cold trap, wherein the water content of the prepared natural salty characteristic spice is 2%;
(5) Adding ethanol to the natural sweetener extraction solvent to obtain an extraction mixture, wherein the alcoholic strength of the extraction mixture is 50%;
(6) Crushing an acidic raw material, adding the crushed acidic raw material into the extraction mixture, and freeze-drying after the reaction is finished to obtain the natural acid tobacco flavor, wherein the acidic raw material is plum.
Example 2
A preparation method of salty and sour tobacco flavor based on sweetener plants comprises the following steps:
(1) Directional saccharification of plants; crushing, soaking and steaming application parts of sweetener plants, adding brewing composite functional bacteria for saccharification to obtain saccharified liquid, wherein the brewing composite functional bacteria are a mixture of saccharomyces cerevisiae, esterified red yeast, sweet wine yeast (root enzyme), protease and glucoamylase, and the mass ratio of the sweetener plants to water in the soaking process is 1:5, soaking for 48 hours and steaming for 2 hours, wherein the mass of the brewing composite functional bacteria is 0.5% of the application part of the sweetener plant;
the sweetener plant is one or more of Quercus salicifolia, and the application part is root, leaf or fruit. The temperature during saccharification is 40 ℃, the saccharification time is 3d, the pH value of the solution during saccharification is 4-4.5, and citric acid and lactic acid are added to regulate the pH value of the solution.
(2) Fermenting; adding distiller's yeast into the saccharified liquid in the step (1) for normal-temperature fermentation, filtering by adopting filter cloth after fermentation, freezing and settling, and then filtering for the second time to obtain natural sweetener fermentation liquor, wherein the distiller's yeast comprises yeast, rhizopus, alpha-amylase, glucoamylase and phytase, and the addition amount of the distiller's yeast is 0.5% of the mass of the saccharified liquid;
before use, the yeast is activated with 10-15 times of 30deg.C water for 10min. Adding distiller's yeast, fermenting at normal temperature for 10 days, adding cold boiled water 2-5 times the weight of the raw materials, fermenting for 30 days, and filtering with 100-400 mesh filter cloth.
(3) Separating the natural sweetener fermentation broth in the step (2) by adopting a wiped film molecular distillation technology, and preparing a natural sweetener extraction solvent and a natural sweetener extraction solvent extract, wherein the distillation condition of the wiped film molecular distillation technology is as follows; the feeding speed is 6mL/min, the molecular distillation pressure is 100Pa, the film scraping temperature is 90 ℃, the rotating speed is 300 revolutions/min, the condensing temperature is 50 ℃, and the alcoholic strength of the natural sweetener extraction solvent is 18% (V/V);
(4) Vacuum freeze-drying the natural sweetener extraction solvent extract to obtain the natural salty tobacco flavor, wherein the vacuum freeze-drying conditions are as follows: precooling natural sweetener extract at-30deg.C for 5-10 hr, and vacuum freeze drying at-110deg.C in cold trap to obtain natural salty flavor with water content of 4%;
(5) Adding ethanol into the natural sweetener extraction solvent to obtain an extraction mixture, wherein the alcoholic strength of the extraction mixture is 55%;
(6) Pulverizing acidic raw materials, adding into the extract mixture, and lyophilizing to obtain natural sour tobacco flavor, wherein the acidic raw materials are mume fructus and fructus Pruni.
Example 3
A preparation method of salty and sour tobacco flavor based on sweetener plants comprises the following steps:
(1) Directional saccharification of plants; crushing, soaking and steaming application parts of sweetener plants, adding brewing composite functional bacteria for saccharification to obtain saccharified liquid, wherein the brewing composite functional bacteria are a mixture of saccharomyces cerevisiae, esterified red yeast, sweet wine yeast (root enzyme), protease and glucoamylase, and the mass ratio of the sweetener plants to water in the soaking process is 1:4, soaking for 35 hours and steaming for 1.5 hours, wherein the mass of the brewing composite functional bacteria is 0.4% of the application part of the sweetener plant;
the sweetener plant is Lijiang Phlomis a, quercus spinosa, and the application part is root, leaf, or fruit. The temperature during saccharification is 38 ℃, the saccharification time is 5d, the pH value of the solution during saccharification is 4-4.5, and citric acid and lactic acid are added to regulate the pH value of the solution.
(2) Fermenting; adding distiller's yeast into the saccharified liquid in the step (1) for normal-temperature fermentation, filtering by adopting filter cloth after fermentation, freezing and settling, and then filtering for the second time to obtain natural sweetener fermentation liquor, wherein the distiller's yeast comprises yeast, rhizopus, alpha-amylase, glucoamylase and phytase, and the addition amount of the distiller's yeast is 0.3% of the mass of the saccharified liquid;
before use, the yeast is activated with 10-15 times of 30deg.C water for 10min. Adding distiller's yeast, fermenting at normal temperature for 8 days, adding cold boiled water 2-5 times the weight of the raw materials, fermenting for 15 days, and filtering with 400 mesh filter cloth.
(3) Separating the natural sweetener fermentation broth in the step (2) by adopting a wiped film molecular distillation technology, and preparing a natural sweetener extraction solvent and a natural sweetener extraction solvent extract, wherein the distillation condition of the wiped film molecular distillation technology is as follows; the feeding speed is 4mL/min, the molecular distillation pressure is 20Pa, the film scraping temperature is 80 ℃, the rotating speed is 200 revolutions/min, and the condensing temperature is 30 ℃. Preparing natural sweetener extraction solvent and extract, wherein the alcoholic strength of the natural sweetener extraction solvent is 13% (V/V);
(4) Vacuum freeze-drying the natural sweetener extraction solvent extract to obtain the natural salty tobacco flavor, wherein the vacuum freeze-drying conditions are as follows: precooling the natural sweetener extract for 7h at minus 15 ℃, and then vacuum freeze-drying the natural sweetener extract at the cold trap temperature of minus 90 ℃ to prepare natural salty characteristic spice with the water content of 2.6%;
(5) Adding ethanol to the natural sweetener extraction solvent to obtain an extraction mixture, wherein the alcoholic strength of the extraction mixture is 53%;
(6) Pulverizing acidic raw materials, adding into the extract mixture, and lyophilizing to obtain natural acidic tobacco flavor, wherein the acidic raw materials comprise mume fructus and fructus Pruni, and mixing.
The salty tobacco flavor and the natural sour tobacco flavor prepared in examples 1 to 3 were each added to cigarettes, and sensory evaluation was performed. The sensory evaluation method is as follows: the cigarettes obtained in examples and comparative examples were evaluated according to the sensory technical requirement of GB5606.4-2005 part 4 of cigarette by persons having a smoking qualification of cigarettes with respect to a blank cigarette without perfume as a control.
The sensory quality evaluation shows that the cigarette added with the salty flavor has obvious fermenting flavor and salty flavor, and has the effects of softening smoke and improving the texture of the smoke. The cigarette added with the natural sour flavor has obvious sour fruit charm, and has the effects of improving the richness of the cigarette aroma, softening and refining the smoke and reducing the throat irritation.
Control group
The extraction conditions of the acidic raw material acid-flavor for cigarette were the same as those in example 3, and the extraction rates of the natural acid-flavor for cigarette in examples 1 to 3 and the control group were calculated to be 21.4%, 66.3% and 31.9% higher for examples 1, 2 and 3 than for the control group.
The aroma components of the natural acid-sensitive tobacco flavor obtained in examples 1 to 3 and the control group were simultaneously measured as follows:
the content of the aroma-generating component in examples 1 to 3 is significantly higher than that in the control group. The method of the invention can obviously improve the content of the aroma substances in the tobacco flavor.
The spice prepared by combining the saccharification, fermentation, distillation, freeze drying and other technologies can improve the smoking quality of cigarettes, reduce the loss of aroma substances, has obvious flavor of the fermented aroma and salty fresh sample of the cigarettes added with the spice for salty cigarettes, and has the effects of softening the smoke and improving the texture of the smoke. The cigarette added with the natural sour flavor has obvious sour fruit charm, and has the effects of improving the richness of the cigarette aroma, softening and refining the smoke and reducing the throat irritation. Meanwhile, the natural sweetener extraction solvent is used as the extraction solvent of the natural acid cigarette flavor, so that the extraction rate of acidic substances can be improved, and the flavor substances in the flavor can be improved.
The present invention is not limited to the above-described specific embodiments, and various modifications and variations are possible. Any modification, equivalent replacement, improvement, etc. of the above embodiments according to the technical substance of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A method for preparing salty and sour tobacco flavor based on sweetener plants, which is characterized by comprising the following steps:
(1) Directional saccharification of plants; crushing, soaking and steaming application parts of sweetener plants, adding brewing composite functional bacteria for saccharification to obtain saccharified liquid, wherein the brewing composite functional bacteria are a mixture of saccharomyces cerevisiae, esterified red yeast, sweet distiller's yeast, protease and glucoamylase, and the mass ratio of the sweetener plants to water in the soaking process is 1:3-5, wherein the mass of the brewing composite functional bacteria is 0.2-0.5% of the application part of the sweetener plant;
(2) Fermenting; adding distiller's yeast into the saccharified liquid in the step (1) for normal temperature fermentation, filtering by adopting filter cloth after fermentation is completed, freezing and settling, and then filtering for the second time to obtain natural sweetener fermentation liquor, wherein the distiller's yeast comprises yeast, rhizopus, alpha-amylase, glucoamylase and phytase, and the addition amount of the distiller's yeast is 0.2-0.5% of the mass of the saccharified liquid;
(3) Separating the natural sweetener fermentation broth in the step (2) by adopting a wiped film molecular distillation technology to prepare a natural sweetener extraction solvent and a natural sweetener extraction solvent extract, wherein the alcoholic strength of the natural sweetener extraction solvent is 12-18% (V/V); the distillation conditions of the wiped film molecular distillation technology are as follows: the feeding speed is 3-6 mL/min, the molecular distillation pressure is 1-100Pa, the film scraping temperature is 60-90 ℃, the rotating speed is 200-300 r/min, and the condensing temperature is 30-50 ℃;
(4) Freeze-drying the natural sweetener extraction solvent extract to obtain natural salty tobacco flavor;
adding ethanol into the natural sweetener extraction solvent to obtain an extraction mixture, wherein the alcoholic strength of the extraction mixture is 50-55%, adding the crushed acidic raw materials into the extraction mixture, and after the reaction, obtaining the natural sour tobacco flavor through freeze drying;
the sweetener plant is one or more of radix Gentianae Marcrophyllae, lijiang Phloma, and Quercus acutissima containing glycoside component.
2. The method for preparing a salty and sour tobacco flavor based on sweetener plants according to claim 1, wherein the application site is one or more of root, leaf and fruit.
3. The method for preparing salty and sour tobacco flavor based on sweetener plants according to claim 1, wherein the saccharification temperature in the step (1) is 35-40 ℃, the saccharification time is 3-8d, and the pH value of the solution during saccharification is 4-4.5.
4. The method for preparing salty and sour tobacco flavor based on sweetener plants according to claim 1, wherein the acidic raw material is one or more of prune, apricot and prune.
5. The method for preparing salty and sour tobacco flavor based on sweetener plants according to claim 1, wherein the normal-temperature fermentation time in the step (2) is 15-40d.
6. The method for preparing salty and sour tobacco flavor based on sweetener plants according to claim 1, wherein the freeze drying in the step (4) is: precooling natural sweetener extract at-10deg.C to-30deg.C for 5-10 hr, and vacuum freeze drying at-80deg.C to-110deg.C.
7. The method for producing a salty and sour tobacco flavor based on sweetener plants according to claim 6, wherein the water content of the natural salty tobacco flavor is 2 to 4%.
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2003116502A (en) * | 2001-09-27 | 2003-04-22 | Taiwan Tobacco & Liquor Corp | Method for producing fermented vegetable lactic acid beverage and sweetener used for non-alcohol beverage |
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