CN114775333A - 一种甜味剂接装纸及其制备方法 - Google Patents

一种甜味剂接装纸及其制备方法 Download PDF

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CN114775333A
CN114775333A CN202210381713.1A CN202210381713A CN114775333A CN 114775333 A CN114775333 A CN 114775333A CN 202210381713 A CN202210381713 A CN 202210381713A CN 114775333 A CN114775333 A CN 114775333A
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sweetener
volatile oil
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张爱刚
张爱斌
刘铭
胡海清
张小娟
李慧
宿健
陈正宇
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Jiangsu Satellite New Material Co ltd
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Abstract

本发明涉及功能性纸品技术领域，尤其涉及一种甜味剂接装纸及其制备方法。所述甜味剂接装纸包括原纸基材和所述原纸基材上的甜味剂包裹层，所述甜味剂包裹层由以下重量份的原料组成：丙烯酸树脂25~35份、单月桂酸甘油酯接枝阿拉伯胶4~8份、钠盐或钾盐1~2份、非离子型表面活性剂2~4份、酸味剂3~7份、甜味剂15~35份、香料剂16~28份、去离子水100~140份、50%的食用乙醇80~120份。本发明通过添加单月桂酸甘油酯接枝阿拉伯胶包裹肉桂挥发油与生姜挥发油，极大地保存了其中的香味成分；同时使用氯化钠与吐温20复配，降低单月桂酸甘油酯接枝阿拉伯胶上的表面张力，选择性地释放挥发油中的刺激成分，从而使得香烟整体既有独特的肉桂香味和生姜香味而不具有刺激性。

Description

一种甜味剂接装纸及其制备方法
技术领域
本发明涉及功能性纸品技术领域，尤其涉及一种甜味剂接装纸及其制备方法。
背景技术
随着社会的高度发展，人类与科学的不断进步，根据世界联合国要求以及中国国情的基本状况，低碳环保是基本国策，而烟酒又是国民经济的大动脉，是不可或缺的组成部分，中国有四亿多烟民，吸烟者都深知，抽吸传统卷烟有害身心健康，污染公众空气，导致大气环境污染，但又不可能予以强制拒绝和控制，现在还没有一种能够让吸烟者在吸烟的过程中，实现预防甚至治疗疾病的香烟。
挥发油类添加剂如肉桂挥发油、生姜挥发油等，由于具有易挥发成分物质，在长期储存或存储不当的条件下，容易发生挥发，从而使香烟的香味下降，大大影响消费者的使用体验。微胶囊技术是微量物质包裹在聚合物薄膜中的技术，是一种储存固体、液体、气体的微型包装技术。近年来在食品工业、生物制药等领域有着广泛应用。微胶囊技术有着突出的优点：可以有效减少活性物质对外界环境因素(如光、氧、水)的反应；减少心材向环境的扩散和蒸发；控制心材的释放、掩蔽心材的特殊气息、改变心材的物理性质(包括颜色、形状、密度、分散性能)、化学性质等。
基于上述情况，本发明提出了一种甜味剂接装纸及其制备方法，可有效解决以上问题。
发明内容
本发明的目的在于提供一种甜味剂接装纸及其制备方法。
为实现上述目的，本发明提供了一种甜味剂接装纸，所述甜味剂接装纸包括原纸基材和所述原纸基材上的甜味剂包裹层，所述甜味剂包裹层由以下重量份的原料组成：丙烯酸树脂25~35份、单月桂酸甘油酯接枝阿拉伯胶4~8份、钠盐或钾盐1~2份、非离子型表面活性剂2~4份、酸味剂3~7份、甜味剂15~35份、香料剂16~28份、去离子水100~140份、50%的食用乙醇80~120份。
优选地，所述钠盐为氯化钠，所述钾盐为氯化钾。
优选地，所述香料剂包括肉桂挥发油、生姜挥发油、茴香油、丁香油、甜橙油的一种或两种以上的组合。
优选地，所述甜味剂包括甜菊糖苷、罗汉果甜苷、瑞鲍迪苷、安赛蜜、阿斯巴甜、三氯蔗糖、赤藓糖醇、焦糖的一种或两种以上的组合。
优选地，所述酸味剂包括苹果酸、马来酸、柠檬酸、熊果酸、水杨酸、酒石酸、草酸、乳酸、磷酸、葡萄糖酸的一种或两种以上的组合。
优选地，所述非离子型表面活性剂司盘20、司盘80、司盘83、吐温20、吐温65、吐温80的一种或两种以上的组合。
优选地，所述甜味剂包裹层由以下重量份的原料组成：丙烯酸树脂25份、单月桂酸甘油酯接枝阿拉伯胶4份、氯化钠1份、2份吐温-20、磷酸2份、葡萄糖酸1份、甜菊糖苷10份、焦糖5份、肉桂挥发油8份、生姜挥发油8份、去离子水140份、50%的食用乙醇120份。
优选地，所述甜味剂包裹层由以下重量份的原料组成：丙烯酸树脂30份、单月桂酸甘油酯接枝阿拉伯胶6份、氯化钠1份、2份吐温-20、磷酸3份、葡萄糖酸2份、甜菊糖苷15份、焦糖10份、肉桂挥发油12份、生姜挥发油10份、去离子水120份、50%的食用乙醇100份。
优选地，所述甜味剂包裹层由以下重量份的原料组成：丙烯酸树脂35份、单月桂酸甘油酯接枝阿拉伯胶8份、氯化钠2份、4份吐温-20、磷酸4份、葡萄糖酸3份、甜菊糖苷20份、焦糖15份、肉桂挥发油16份、生姜挥发油12份、去离子水100份、50%的食用乙醇80份。
本发明还提供一种甜味剂接装纸的制备方法，所述方法包括如下步骤：
(1)将肉桂挥发油、生姜挥发油与配方量一半的食用乙醇在800~850rpm搅拌20~30min，随后加入单月桂酸甘油酯接枝阿拉伯胶，以1000~1200 rpm搅拌1~1.5h，得混合液A；
(2)往混合液A中依次加入配方量一半的水、氯化钠、吐温20，以1000~1200 rpm搅拌15~20min，随后加入丙烯酸树脂继续搅拌25~30min，得混合液B；
(3)往混合液中依次加入剩余配方量的食用乙醇、甜菊糖苷、焦糖、磷酸、葡萄糖酸，以900~950 rpm搅拌15~20min，随后加入剩余配方量的水，即得甜味剂包裹层；
(4) 使用上胶装置将制得的甜味剂包裹层施加在原纸基材上，在95~105℃的温度下烘干即得。
与现有技术相比，本发明具有如下有益效果：
1.本发明通过调整肉桂挥发油与生姜挥发油的配比，挥发油香味成分挥发量减少，能有效保存的香味成分更多，从而使得整体香烟口感更佳。
2.本发明通过添加单月桂酸甘油酯接枝阿拉伯胶包裹肉桂挥发油与生姜挥发油，极大地保存了其中的香味成分；同时使用氯化钠与吐温20复配，降低单月桂酸甘油酯接枝阿拉伯胶上的表面张力，选择性地释放挥发油中的刺激成分，从而使得香烟整体既有独特的肉桂香味和生姜香味而不具有刺激性。
具体实施方式
实施例1
按表1称量具体原料，步骤制备步骤如下：
（1）将肉桂挥发油、生姜挥发油与配方量一半的食用乙醇在800rpm搅拌30min，随后加入单月桂酸甘油酯接枝阿拉伯胶，以1000 rpm搅拌1.5h，得混合液A；
(2)往混合液A中依次加入配方量一半的水、氯化钠、吐温20，以1000 rpm搅拌20min，随后加入丙烯酸树脂继续搅拌30min，得混合液B；
(3)往混合液中依次加入剩余配方量的食用乙醇、甜菊糖苷、焦糖、磷酸、葡萄糖酸，以900 rpm搅拌20min，随后加入剩余配方量的水，即得甜味剂包裹层；
(4)使用上胶装置将制得的甜味剂包裹层施加在原纸基材上，在95℃的温度下烘干即得。
实施例2
按表1称量具体原料，步骤制备步骤如下：
(1)将肉桂挥发油、生姜挥发油与配方量一半的食用乙醇在850rpm搅拌20min，随后加入单月桂酸甘油酯接枝阿拉伯胶，以1200 rpm搅拌1h，得混合液A；
(2)往混合液A中依次加入配方量一半的水、氯化钠、吐温20，以1200 rpm搅拌15min，随后加入丙烯酸树脂继续搅拌25min，得混合液B；
(3)往混合液中依次加入剩余配方量的食用乙醇、甜菊糖苷、焦糖、磷酸、葡萄糖酸，以950 rpm搅拌15min，随后加入剩余配方量的水，即得甜味剂包裹层；
(4)使用上胶装置将制得的甜味剂包裹层施加在原纸基材上，在105℃的温度下烘干即得。
实施例3
按表1称量具体原料，步骤制备步骤如下：
（1）将肉桂挥发油、生姜挥发油与配方量一半的食用乙醇在800rpm搅拌30min，随后加入单月桂酸甘油酯接枝阿拉伯胶，以1000 rpm搅拌1.5h，得混合液A；
(2)往混合液A中依次加入配方量一半的水、氯化钠、吐温20，以1000 rpm搅拌20min，随后加入丙烯酸树脂继续搅拌30min，得混合液B；
(3)往混合液中依次加入剩余配方量的食用乙醇、甜菊糖苷、焦糖、磷酸、葡萄糖酸，以950 rpm搅拌15min，随后加入剩余配方量的水，即得甜味剂包裹层；
(4)使用上胶装置将制得的甜味剂包裹层施加在原纸基材上，在105℃的温度下烘干即得。
对比例1
（1）将肉桂挥发油、生姜挥发油与配方量一半的食用乙醇在800rpm搅拌30min，随后加入单月桂酸甘油酯接枝阿拉伯胶，以1000 rpm搅拌1.5h，得混合液A；
(2)往混合液A中依次加入配方量一半的水，以1000 rpm搅拌20min，随后加入丙烯酸树脂继续搅拌30min，得混合液B；
(3)往混合液中依次加入剩余配方量的食用乙醇、甜菊糖苷、焦糖、磷酸、葡萄糖酸，以950 rpm搅拌15min，随后加入剩余配方量的水，即得甜味剂包裹层；
(4)使用上胶装置将制得的甜味剂包裹层施加在原纸基材上，在105℃的温度下烘干即得。
对比例2
（1）将肉桂挥发油、生姜挥发油与配方量一半的食用乙醇在800rpm搅拌30min，得混合液A；
(2)往混合液A中依次加入配方量一半的水、氯化钠、吐温20，以1000 rpm搅拌20min，随后加入丙烯酸树脂继续搅拌30min，得混合液B；
(3)往混合液中依次加入剩余配方量的食用乙醇、甜菊糖苷、焦糖、磷酸、葡萄糖酸，以950 rpm搅拌15min，随后加入剩余配方量的水，即得甜味剂包裹层；
(4)使用上胶装置将制得的甜味剂包裹层施加在原纸基材上，在105℃的温度下烘干即得。
表1
Figure 898709DEST_PATH_IMAGE001
实施例 4 香烟感官评价测试
以实施例1~3和对比例1~2为接装纸，进一步制备为香烟，将所得的香烟相比，比较气味芳香、刺激性、甜感，采用小组5人评吸取得分平均值。
评价结果见表2。
表2 香烟感官评价结果
Figure 815849DEST_PATH_IMAGE002
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式，并且很显然，根据上述教导，可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用，从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。

Claims (10)

1.一种甜味剂接装纸，其特征在于，所述甜味剂接装纸包括原纸基材和所述原纸基材上的甜味剂包裹层，所述甜味剂包裹层由以下重量份的原料组成：丙烯酸树脂25~35份、单月桂酸甘油酯接枝阿拉伯胶4~8份、钠盐或钾盐1~2份、非离子型表面活性剂2~4份、酸味剂3~7份、甜味剂15~35份、香料剂16~28份、去离子水100~140份、50%的食用乙醇80~120份。
2.根据权利要求1所述的甜味剂接装纸，其特征在于，所述钠盐为氯化钠，所述钾盐为氯化钾。
3.根据权利要求1所述的甜味剂接装纸，其特征在于，所述香料剂包括肉桂挥发油、生姜挥发油、茴香油、丁香油、甜橙油的一种或两种以上的组合。
4.根据权利要求1所述的甜味剂接装纸，其特征在于，所述甜味剂包括甜菊糖苷、罗汉果甜苷、瑞鲍迪苷、安赛蜜、阿斯巴甜、三氯蔗糖、赤藓糖醇、焦糖的一种或两种以上的组合。
5.根据权利要求1所述的甜味剂接装纸，其特征在于，所述酸味剂包括苹果酸、马来酸、柠檬酸、熊果酸、水杨酸、酒石酸、草酸、乳酸、磷酸、葡萄糖酸的一种或两种以上的组合。
6.根据权利要求1所述的甜味剂接装纸，其特征在于，所述非离子型表面活性剂司盘20、司盘80、司盘83、吐温20、吐温65、吐温80的一种或两种以上的组合。
7.根据权利要求1所述的甜味剂接装纸，其特征在于，所述甜味剂包裹层由以下重量份的原料组成：丙烯酸树脂25份、单月桂酸甘油酯接枝阿拉伯胶4份、氯化钠1份、2份吐温-20、磷酸2份、葡萄糖酸1份、甜菊糖苷10份、焦糖5份、肉桂挥发油8份、生姜挥发油8份、去离子水140份、50%的食用乙醇120份。
8.根据权利要求1所述的甜味剂接装纸，其特征在于，所述甜味剂包裹层由以下重量份的原料组成：丙烯酸树脂30份、单月桂酸甘油酯接枝阿拉伯胶6份、氯化钠1份、2份吐温-20、磷酸3份、葡萄糖酸2份、甜菊糖苷15份、焦糖10份、肉桂挥发油12份、生姜挥发油10份、去离子水120份、50%的食用乙醇100份。
9.根据权利要求1所述的甜味剂接装纸，其特征在于，所述甜味剂包裹层由以下重量份的原料组成：丙烯酸树脂35份、单月桂酸甘油酯接枝阿拉伯胶8份、氯化钠2份、4份吐温-20、磷酸4份、葡萄糖酸3份、甜菊糖苷20份、焦糖15份、肉桂挥发油16份、生姜挥发油12份、去离子水100份、50%的食用乙醇80份。
10.一种制备权利要求1~9任一所述甜味剂接装纸的方法，其特征在于，所述方法包括如下步骤：
(1)将肉桂挥发油、生姜挥发油与配方量一半的食用乙醇在800~850rpm搅拌20~30min，随后加入单月桂酸甘油酯接枝阿拉伯胶，以1000~1200 rpm搅拌1~1.5h，得混合液A；
(2)往混合液A中依次加入配方量一半的水、氯化钠、吐温20，以1000~1200 rpm搅拌15~20min，随后加入丙烯酸树脂继续搅拌25~30min，得混合液B；
(3)往混合液中依次加入剩余配方量的食用乙醇、甜菊糖苷、焦糖、磷酸、葡萄糖酸，以900~950 rpm搅拌15~20min，随后加入剩余配方量的水，即得甜味剂包裹层；
(4) 使用上胶装置将制得的甜味剂包裹层施加在原纸基材上，在95~105℃的温度下烘干即得。
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