CN114788576B - Maillard reaction spice with outstanding roasted sweet fragrance and tobacco extract and preparation method and application thereof - Google Patents
Maillard reaction spice with outstanding roasted sweet fragrance and tobacco extract and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a Maillard reaction spice of a tobacco extract with outstanding roasted sweet fragrance, and a preparation method and application thereof, wherein the preparation method comprises the following steps: respectively weighing tobacco fragments and solvent of Henan tobacco leaves with certain mass, adding into an extraction tank, cooling and filtering after extraction to obtain a tobacco extract; transferring the extractive solution of the extract of the Yuyan into a concentrating tank, and concentrating under reduced pressure to obtain extract of the prepared Yuyan; placing biological enzyme into a conical flask, and adding sterile water; respectively weighing a certain mass of prepared Yuyan extract, distilled water and activated biological enzyme, adding into a reactor, regulating pH, and heating to inactivate the biological enzyme after enzymolysis is finished; adding amino acid and a catalyst into the enzymolysis liquid of the Yuyan extract, cooling the reaction liquid to room temperature after the reaction is finished, filtering, decompressing and concentrating to obtain the Maillard reaction spice of the Yuyan extract. The tobacco flavor with the tobacco extract can be obtained with small negative effect and good quality.
Description
Technical Field
The invention relates to the field of tobacco flavors, in particular to a tobacco extract Maillard reaction flavor with outstanding roast sweet fragrance, a preparation method and application thereof.
Background
The tobacco extract is used as one of the most important aroma raw materials for Chinese style cigarette aroma blending, has huge usage amount, and has the functions of strengthening characteristic aroma of tobacco and improving sensory quality of cigarettes. The tobacco extract is Henan tobacco extract, has typical aroma type characteristics, can further highlight the sweet aroma and aroma after being added into cigarettes, improves the explosive force and strength of smoke, increases the concentration and permeability of the smoke, and has great specific gravity in the flavoring of products of various cigarette industry enterprises. By reasonably utilizing the tobacco extract, cigarette industry enterprises can alleviate the contradiction of insufficient supply of the raw materials of the Henan high-quality tobacco leaves to a certain extent.
However, due to non-refined processing, the traditional technology of the existing tobacco processing mainly obtains tobacco extract, and the tobacco extract contains limited aroma compounds and macromolecular substances such as protein, pectin, starch and cellulose, so that the tobacco style cannot be effectively highlighted, and negative effects are brought to cigarettes. Along with the continuous development of cigarette formula design and cigarette processing, the requirements of high-quality cigarette development cannot be met to a great extent.
Therefore, how to provide tobacco flavor with low negative effect and good quality, which is a technical problem in the art, needs to be solved.
Disclosure of Invention
The invention aims to provide a novel technical scheme of tobacco flavor of Yuyan extract with small negative effect and good quality.
According to a first aspect of the invention, a method for preparing Maillard reaction spice of tobacco extract with outstanding roasted sweet is provided.
The preparation method of the Maillard reaction spice of the tobacco extract with outstanding baked sweet comprises the following steps:
(1) Respectively weighing tobacco leaf fragments and solvent of Henan production with certain mass, adding into an extraction tank, heating and extracting for a period of time, cooling and filtering after extraction to obtain tobacco extract;
(2) Transferring the extractive solution of the extract into a concentrating tank, concentrating under reduced pressure at a certain temperature and pressure, and removing organic solvent and water to obtain extract;
(3) Placing biological enzyme into a conical flask, adding sterile water, and activating for a period of time at a proper temperature;
(4) Respectively weighing a certain mass of prepared Yuyan extract, distilled water and activated biological enzyme, adding into a reactor, regulating pH, performing enzymolysis for a period of time under a proper temperature condition, heating to inactivate the biological enzyme after the enzymolysis is finished, and then cooling to room temperature;
(5) Amino acid and a catalyst are added into the enzymatic hydrolysate of the Yuyan extract, the reaction is carried out under the condition of a certain temperature, the reaction liquid is cooled to the room temperature after the reaction is finished, and the Maillard reaction spice of the Yuyan extract is obtained after filtration, decompression and concentration.
Optionally, the solvent in the step (1) is ethanol water solution with the mass fraction of 0% -60%, and the solvent addition amount is 5-10 times of the mass of tobacco fragments produced in Henan;
the material adding amount is 1/2-3/4 of the volume of the extraction tank, the extraction temperature is 50-100 ℃, and the extraction time is 4-8 h.
Optionally, the reduced pressure concentration temperature in the step (2) is 40-60 ℃, the vacuum pressure is 50-100 Pa, and the concentration of the prepared smoke extract is 1.1-1.3 g/mL.
Optionally, the biological enzyme in the step (3) consists of protease, amylase, pectase and galactomannan, the addition amount of sterile water is 5-20 times the mass of the biological enzyme, the activation temperature is 25-50 ℃, and the activation time is 2-4 hours.
Optionally, the distilled water in the step (4) is added in an amount which is 5-10 times the mass of the prepared Yuyan extract, and the activated biological enzyme is added in an amount which is 1-5 per mill of the mass of the prepared Yuyan extract;
the material addition amount is 1/2-3/4 of the volume of the reactor, the pH value of the enzymolysis system is 5-8, the enzymolysis temperature is 30-60 ℃, and the enzymolysis time is 3-6 h;
the biological enzyme inactivating temperature is 80-100 ℃ and the inactivating time is 20-40 min.
Optionally, the amino acid in the step (5) is composed of proline, threonine, leucine and tryptophan, the addition amount of the amino acid is 5-10 per mill of the mass of the enzymolysis liquid of the Yuyan extract, the catalyst is at least one of citric acid, malic acid, alginic acid and sorbic acid, and the addition amount of the catalyst is 1-5 per mill of the mass of the enzymolysis liquid of the Yuyan extract;
the reaction temperature is 60-100 ℃ and the reaction time is 4-10 h;
the temperature of the decompression concentration is 40-60 ℃, the vacuum pressure is 50-100 Pa, and the concentration of Maillard reaction spice of the Yuyan extract is 1.1-1.3 g/mL.
According to a second aspect of the present invention there is provided a Maillard reaction flavor of a tobacco extract of a Yuyan type having outstanding roasted sweet flavor.
The tobacco extract Maillard reaction spice with outstanding roasted sweet is prepared by the preparation method of the tobacco extract Maillard reaction spice with outstanding roasted sweet.
According to a third aspect of the present invention there is provided the use of a Maillard reaction flavour of a Yuyan extract having outstanding roasted sweet flavour.
The application of the tobacco extract Maillard reaction spice with outstanding roast sweet comprises the steps of adding the tobacco extract Maillard reaction spice with outstanding roast sweet into tobacco shreds according to the addition amount of 5-50 ppm, and standing for a period of time under the conditions of 50-70% of humidity, 23-28 ℃ and 30-50 h at constant temperature and constant humidity.
Compared with the prior art, the invention has the following beneficial effects:
(1) The invention uses tobacco leaf fragments produced in Henan as raw materials, develops a new process for preparing natural perfume by combining solvent extraction, macromolecular enzymolysis and Maillard reaction, and continuously optimizes process conditions to obtain the Maillard reaction perfume of the Yuyan extract with clear sensory characteristics, definite function orientation and concentrated aroma effective components.
(2) The biological enzyme is applied to the development of tobacco extracts, the mild and efficient catalytic performance of the biological enzyme is fully utilized, macromolecular substances such as proteins, polysaccharides and the like which are unfavorable for the quality of cigarettes in the Yuyan extract are subjected to enzymolysis to obtain small molecular amino acids and reducing sugars, and the negative effects such as cigarette astringency and residual feel caused by the macromolecular substances are eliminated.
(3) The Maillard reaction of amino acid and reducing sugar in the Yuyan extract is catalyzed by organic acid to generate nitrogen-containing heterocyclic compound, cyclic enolone compound, carbonyl compound, amadori compound and Heyns compound, so that the aroma compound and aroma precursor in the Yuyan extract are increased, and the Maillard reaction spice of the Yuyan extract with outstanding roast sweetness is obtained.
(4) The catalyst is also tobacco flavor, and after Maillard reaction is finished, the catalyst does not need to be treated, and has the advantages of environmental protection and simple operation.
Detailed Description
Various exemplary embodiments of the invention will now be described in detail. It should be noted that: the relative arrangement of the components and steps, numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless it is specifically stated otherwise.
The following description of at least one exemplary embodiment is merely exemplary in nature and is in no way intended to limit the invention, its application, or uses.
Techniques, methods, and apparatus known to one of ordinary skill in the relevant art may not be discussed in detail, but are intended to be part of the specification where appropriate.
In all examples shown and discussed herein, any specific values should be construed as merely illustrative, and not a limitation. Thus, other examples of exemplary embodiments may have different values.
The preparation method of the Maillard reaction spice of the tobacco extract with outstanding roasted sweet comprises the following steps:
(1) Respectively weighing tobacco leaf fragments and solvent of Henan province with certain mass, adding into an extraction tank, heating and extracting for a period of time, cooling and filtering after extraction to obtain tobacco extract.
The solvent in the step (1) can be ethanol water solution with the mass fraction of 0-60%, and the addition amount of the solvent is 5-10 times of the mass of tobacco fragments produced in Henan;
the material adding amount is 1/2-3/4 of the volume of the extraction tank, the extraction temperature is 50-100 ℃, and the extraction time is 4-8 h.
In the specific implementation, the solvent can be 50% ethanol water solution by mass fraction, the solvent addition amount is 8 times of the mass of tobacco fragments produced in Henan province, the material addition amount is 2/3 of the volume of the extraction tank, the extraction temperature is 85 ℃, and the extraction time is 6 hours.
(2) Transferring the extractive solution of the extract into a concentrating tank, concentrating under reduced pressure at a certain temperature and pressure, and removing organic solvent and water to obtain the extract.
The temperature of the reduced pressure concentration in the step (2) can be 40-60 ℃, the vacuum pressure is 50-100 Pa, and the concentration of the prepared tobacco extract is 1.1-1.3 g/mL.
In specific implementation, the temperature of the decompression concentration of the extract liquid of the Yuyan extract is 50 ℃, the vacuum pressure is 80Pa, and the concentration of the prepared Yuyan extract is 1.2g/mL.
(3) The biological enzyme is placed in an erlenmeyer flask, sterile water is added and activated for a period of time at a suitable temperature.
The biological enzyme in the step (3) can be composed of protease, amylase, pectase and galactomannan, the addition amount of sterile water is 5-20 times of the mass of the biological enzyme, the activation temperature is 25-50 ℃, and the activation time is 2-4 hours.
In specific implementation, the mass ratio of protease, amylase, pectase and galactomannan of the biological enzyme is 1:1:5:2, the addition amount of sterile water is 10 times of the mass of the biological enzyme, the activation temperature of the biological enzyme is 35 ℃, and the activation time is 2 hours.
(4) Respectively weighing a certain mass of prepared Yuyan extract, distilled water and activated biological enzyme, adding into a reactor, regulating pH, performing enzymolysis for a period of time under a proper temperature condition, heating to inactivate the biological enzyme after the enzymolysis is finished, and then cooling to room temperature.
The addition amount of distilled water in the step (4) can be 5-10 times of the mass of the prepared Yuyan extract, and the addition amount of the activated biological enzyme is 1-5 per mill of the mass of the prepared Yuyan extract;
the material addition amount is 1/2-3/4 of the volume of the reactor, the pH value of the enzymolysis system is 5-8, the enzymolysis temperature is 30-60 ℃, and the enzymolysis time is 3-6 h;
the biological enzyme inactivating temperature is 80-100 ℃ and the inactivating time is 20-40 min.
In the specific implementation, the adding amount of distilled water is 10 times of the mass of the Yuyan extract, the adding amount of activated biological enzyme is 2 per mill of the mass of the prepared Yuyan extract, the adding amount of materials is 3/4 of the volume of the reactor, the pH of an enzymolysis system is 7, the enzymolysis temperature is 50 ℃, the enzymolysis time is 5 hours, the biological enzyme inactivation temperature is 100 ℃, and the biological enzyme inactivation time is 30 minutes.
(5) Amino acid and a catalyst are added into the enzymatic hydrolysate of the Yuyan extract, the reaction is carried out under the condition of a certain temperature, the reaction liquid is cooled to the room temperature after the reaction is finished, and the Maillard reaction spice of the Yuyan extract is obtained after filtration, decompression and concentration.
The amino acid in the step (5) can be composed of proline, threonine, leucine and tryptophan, the addition amount of the amino acid is 5-10 per mill of the mass of the enzymolysis liquid of the Yuyan extract, the catalyst is at least one of citric acid, malic acid, alginic acid and sorbic acid, and the addition amount of the catalyst is 1-5 per mill of the mass of the enzymolysis liquid of the Yuyan extract;
the reaction temperature is 60-100 ℃ and the reaction time is 4-10 h;
the temperature of the decompression concentration is 40-60 ℃, the vacuum pressure is 50-100 Pa, and the concentration of Maillard reaction spice of the Yuyan extract is 1.1-1.3 g/mL.
In the specific implementation, the mass ratio of the proline to the threonine to the leucine to the tryptophan of the amino acid is 1:1:1:1, and the addition amount of the amino acid is 6 per mill of the mass of the enzymolysis liquid of the Yuyan extract; the catalyst is citric acid and alginic acid (mass ratio of 1:1), the addition amount is 2 per mill of the mass of the enzymolysis liquid of the Yuyan extract, the reaction temperature is 90 ℃, the reaction time is 8h, the temperature of decompression concentration is 50 ℃, the vacuum pressure is 80Pa, and the concentration of Maillard reaction spice of the Yuyan extract is 1.2g/mL.
The invention also provides the Maillard reaction spice of the tobacco extract with outstanding roasted sweet, which is prepared by the preparation method of the Maillard reaction spice of the tobacco extract with outstanding roasted sweet.
The invention also provides application of the tobacco extract Maillard reaction spice with outstanding roasted sweet, the tobacco extract Maillard reaction spice with outstanding roasted sweet is added into tobacco shreds according to the addition amount of 5-50 ppm, and the tobacco shreds are placed for a period of time under the conditions of constant temperature and constant humidity at the humidity of 50-70%, the temperature of 23-28 ℃ and the placing time of 30-50 h.
In specific implementation, the adding amount of Maillard reaction spice of the tobacco extract in tobacco shreds is 10ppm, the humidity of constant temperature and humidity is 60%, the temperature is 25 ℃, and the standing time is 48h.
The experimental procedures used in the examples below are conventional, and the materials and reagents used, unless otherwise indicated, are commercially available, and the equipment used in the experiments, unless otherwise indicated, are well known to those skilled in the art.
Examples
1. Sequentially weighing 100g 2019 Xuch C2FSP and 800g 50% ethanol, adding into an extraction tank, heating to 85 ℃, reflux extracting for 6h, cooling and filtering after extraction, and concentrating the extract under reduced pressure at 50 ℃ and 80Pa to obtain a tobacco extract with a concentration of 1.2g/mL.
2.1 g of protease, 1g of amylase, 5g of pectase and 2g of galactomannan are respectively weighed and put into a 250mL conical flask, 90mL of sterile water is added, and after uniform stirring, the mixture is soaked and activated for 2 hours at 35 ℃ for standby.
3. Sequentially adding 10g of Yuyan extract, 100g of distilled water and 0.2g of activated biological enzyme into a reactor, regulating the pH value to 7, fermenting for 5 hours at 50 ℃, heating and sterilizing for 30 minutes at 100 ℃ after enzymolysis is finished, cooling to room temperature, and filtering to obtain Yuyan extract enzymatic hydrolysate.
4. Adding 0.165g of proline, 0.165g of threonine, 0.165g of leucine and 0.165g of tryptophan into the enzymatic hydrolysate of the Yuyan extract, adding 0.11g of citric acid and 0.11g of alginic acid, heating at 90 ℃ for reaction for 8 hours, cooling and filtering after the reaction is finished, and concentrating the reaction solution under reduced pressure at 50 ℃ and 80Pa to obtain Maillard reaction spice with the concentration of 1.2g/mL of Yuyan extract.
5. And (3) taking a target compound standard as an internal standard, and adopting GC-MS to analyze and detect the contents of 6 volatile baked sweet aroma compounds of 5-methylfurfural, methyl cyclopentenolone, 5-hydroxymethylfurfural, dihydro-4-hydroxy-2 (3H) -furanone, 4-methylguaiacol and furfuryl alcohol in the Yuyan extract and Maillard reaction spice of the Yuyan extract. And (3) taking the Maillard reaction intermediate as an internal standard, and adopting HPLC-MS to analyze and detect the content of Mal-Pro, mal-Leu, mal-Thr and Mal-Trp 4 Maillard reaction intermediates in the Maillard reaction spice of the Yuyan extract and the Yuyan extract.
The GC-MS chromatographic conditions were as follows: agilent 122-5562DB-5MS (60 m x 250. Mu. m x 0.25 μm); sample inlet temperature: 280 ℃; carrier gas: 99.999% high purity helium gas at a flow rate of 1.0mL/min; the sample injection mode is non-split sample injection, and the sample injection amount is 1 mu L. Heating program: the initial temperature is 80 ℃, the temperature is raised to 300 ℃ at the heating rate of 2 ℃/min, and the temperature is kept for 10 min; mass spectrometry conditions: adopting a SCAN mode, wherein the temperature of a transmission line is 280 ℃; the ion source temperature is 230 ℃; the temperature of the four-stage rod is 150 ℃; the ion source is electron bombardment ionization (EI), and the electron energy is 70eV; the solvent delay time is 13min; the scanning range is 10-800 amu. HPLC-MS analysis conditions: chromatographic conditions chromatographic column: thermo Hypersil Gold 100 100.1 (mm), particle SZ (μm) 1.9; mobile phase: methanol: water (0.1% formic acid) =50:50 (V: V); flow rate: 200. Mu.L/min; column temperature: 20 ℃; sample injection mode: automatic sample injection; sample injection amount: 2. Mu.L; nitrogen pressure: 0.6MPa. Mass spectrometry conditions: ion source: electrospray ion source (ESI), positive ionization mode scan; scanning mode: an SRM; capillary temperature: 350 ℃; ion source spray voltage: 5kV; helium pressure: 0.25MPa (sheath gas: 35Arb, auxiliary gas: 10 Arb); normalized collision energy: 30%; isolation width: 2m/z.
6. Weighing a certain amount of the tobacco extract and Maillard reaction spice of the tobacco extract prepared in the embodiment respectively, and diluting into 1% (mass percent) solution by using ethanol and distilled water (volume ratio is 3:7) for later use; weighing 100g of tobacco shreds (except tobacco extract, other essence and spice are added), uniformly spreading in a clean tray, uniformly spraying spice solution on tobacco shreds to obtain flavored tobacco shreds with 10ppm of extract, and sealing and standing for 2 hr; then put into a 100 ℃ oven for drying, moistened with distilled water until reaching standard moisture (12%), rolled into standard cigarettes, and balanced in moisture (humidity 60%, temperature 25 ℃) for 48 hours. 15 persons of expert smoking teams are used for respectively analyzing the sensory quality, style characteristics and comfortableness of the cigarette products added with the tobacco extract and the Maillard reaction perfume of the tobacco extract by utilizing a cigarette national standard smoking method, a Chinese style sensory evaluation method and a cigarette comfortableness sensory evaluation method.
The analysis results were as follows:
1. the results of analysis of the contents of the volatile roasted sweet compounds and roasted sweet latent compounds (Maillard reaction intermediates) in the Yuyan extract and Maillard reaction spices of Yuyan extract are shown in Table 1.
TABLE 1 content of baked sweet Compounds in Maillard reaction spices of Yuyan extract and Yuyan extract
Note that: mal-Pro is 1-L-proline-1-deoxy-4-O- (. Alpha. -D-glucopyranosyl) - β -D-fructopyranoside, mal-Leu is 1-L-leucine-1-deoxy-4-O- (. Alpha. -O glucopyranosyl) -glucopyranoside, mal-Thr is 1-L-threonine-1-deoxy-4-O- (. Alpha. -O glucopyranosyl) -glucopyranoside, mal-Trp is 1-L-tryptophan-1-deoxy-4-O- (. Alpha. -O glucopyranosyl) -glucopyranosyl) fructopyranoside.
As can be seen from the analysis results of the content of the roasted sweet compounds in the Yuyan extract and the Maillard reaction spices of the Yuyan extract in Table 1, the content of 6 volatile roasted sweet compounds such as 5-methylfurfural, methylcyclopentenolone, 5-hydroxymethylfurfural, dihydro-4-hydroxy-2 (3H) -furanone, 4-methylguaiacol and furfuryl alcohol in the Yuyan extract is respectively 11.68 mug/g, 11.53 mug/g, 85.83 mug/g, 12.34 mug/g, 13.44 mug/g and 5.65 mug/g, and the content of 4 Maillard reaction intermediates is respectively lower than 36 mug/g; after the Maillard reaction spice of the Yuyan extract is applied, the contents of 6 volatile roasted sweet aroma compounds of 5-methylfurfural, methylcyclopentenolone, 5-hydroxymethylfurfural, dihydro-4-hydroxy-2 (3H) -furanone, 4-methylguaiacol and furfuryl alcohol in the Yuyan extract are respectively 25.43 mug/g, 16.64 mug/g, 97.69 mug/g, 46.87 mug/g, 16.77 mug/g and 9.87 mug/g, which are obviously higher than the contents of Mai-Pro, mal-Leu, mal-Thr and Mal-Trp 4 Maillard reaction intermediates in the Yuyan extract, are respectively 2897.20 mug/g, 1810.22 mug/g, 2254.71 mug/g and 1552.45 mug/g, which are far higher than the Yuyan extract.
The evaluation results were as follows:
1. the sensory quality of the cigarette (cigarette 1) using the Yuyan extract and the cigarette (cigarette 2) using the Maillard reaction spice of the Yuyan extract was evaluated by the method of national standard GB 5606.4-2005, and the evaluation results are shown in Table 2.
Table 2 sensory quality of cigarettes after flavor application
As can be seen from the evaluation results in Table 2, compared with the Yu-Ni extract, after Maillard reaction perfume is applied, the sensory evaluation score of the cigarette is increased from 90.00 to 90.97, the aroma is increased from 29.00 to 29.30, the miscellaneous gas is increased from 11.00 to 11.17, the irritation is increased from 18.00 to 18.23, the residual taste is increased from 22.00 to 22.27, and other indexes are basically unchanged.
2. And the smoke characteristics and the aroma styles of the cigarettes 1 and 2 are evaluated by adopting a Chinese style sensory evaluation method.
Compared with the Yu-Ni extract, the smoke characteristic evaluation result shows that after the Maillard reaction spice of the Yu-Ni extract is applied, the aroma, the richness and the smoke concentration are obviously improved, wherein the aroma is improved from 7.50 to 7.77, the richness is improved from 7.50 to 7.70, the smoke concentration is improved from 7.50 to 7.63, and the strength is unchanged.
The evaluation results of aroma styles are shown in Table 3, and 10 indexes of flue-cured tobacco aroma, faint scent, fruit aroma, spicy aroma, green aroma, bean aroma, cream aroma, baking aroma, sweet aroma and baking sweet aroma with higher scores are analyzed.
Table 3 aroma style of cigarettes after aroma application
As can be seen from the evaluation results, compared with the Yuyan extract, after Maillard reaction spice of the Yuyan extract is applied, the sweet aroma, baking aroma, cream aroma and flue-cured tobacco aroma of the cigarettes are all improved, and other aroma is basically unchanged. Wherein, the roasted sweet flavor is increased by 0.33 score, the sweet flavor is increased by 0.23 score, and the flavor is more abundant.
3. The cigarette comfortableness of the cigarettes 1 and 2 is evaluated by adopting a cigarette comfortableness evaluation method, the results are shown in Table 4, and the comfortableness index and the taste characteristics are respectively analyzed.
Table 4 cigarette comfort after flavor application
As can be seen from the evaluation results, compared with the tobacco extract, after the Maillard reaction spice of the tobacco extract is applied, each comfort index of the cigarette is obviously improved, the overall feeling score is improved by 0.23 score, the comprehensive taste score is improved by 0.23 score, the sweetness score is improved by 0.23 score, the effects of improving the round feeling, soft smoke, reducing the irritation and dryness feeling of the cigarette and the like are outstanding, and the problems of roughness, miscellaneous gas, astringency, oral cavity residue, aftertaste discomfort and the like caused by macromolecules of the tobacco extract are well solved.
While certain specific embodiments of the invention have been described in detail by way of example, it will be appreciated by those skilled in the art that the above examples are for illustration only and are not intended to limit the scope of the invention. It will be appreciated by those skilled in the art that modifications may be made to the above embodiments without departing from the scope and spirit of the invention. The scope of the invention is defined by the appended claims.
Claims (3)
1. The preparation method of the Maillard reaction spice of the tobacco extract with outstanding roasted sweet is characterized by comprising the following steps of:
(1) Respectively weighing tobacco fragments produced in Henan province and solvent, adding the tobacco fragments and the solvent into an extraction tank, heating and extracting for a period of time, cooling and filtering after the extraction is finished to obtain a tobacco extract, wherein the solvent is an ethanol water solution with the mass fraction of 0-60%, the solvent addition amount is 5-10 times of the mass of the tobacco fragments produced in Henan province, the material addition amount is 1/2-3/4 of the volume of the extraction tank, the extraction temperature is 50-100 ℃, and the extraction time is 4-8 hours;
(2) Transferring the extractive solution of the tobacco extract into a concentrating tank, concentrating under reduced pressure at a certain temperature and pressure, removing organic solvent and water in the extract to obtain a prepared tobacco extract, concentrating under reduced pressure at 40-60deg.C under vacuum pressure of 50-100 Pa, and concentrating the prepared tobacco extract at a concentration of 1.1-1.3 g/mL;
(3) Placing biological enzyme into a conical flask, adding sterile water, and activating for a period of time at a proper temperature, wherein the biological enzyme consists of protease, amylase, pectinase and galactomannan, the addition amount of the sterile water is 5-20 times the mass of the biological enzyme, the activation temperature is 25-50 ℃, and the activation time is 2-4 hours;
(4) Respectively weighing a certain mass of the prepared Yuyan extract, distilled water and activated biological enzyme, adding the prepared Yuyan extract, distilled water and activated biological enzyme into a reactor, regulating the pH value, carrying out enzymolysis for a period of time under a proper temperature condition, heating to inactivate the biological enzyme after the enzymolysis is finished, and then cooling to room temperature, wherein the addition amount of the distilled water is 5-10 times of the mass of the prepared Yuyan extract, and the addition amount of the activated biological enzyme is 1-5 per mill of the mass of the prepared Yuyan extract; the material addition amount is 1/2-3/4 of the volume of the reactor, the pH value of the enzymolysis system is 5-8, the enzymolysis temperature is 30-60 ℃, and the enzymolysis time is 3-6 h; the biological enzyme inactivating temperature is 80-100 ℃ and the inactivating time is 20-40 min;
(5) Adding amino acid and a catalyst into the enzymatic hydrolysate of the Yuyan extract, reacting at a certain temperature, cooling the reaction solution to room temperature after the reaction is finished, filtering, decompressing and concentrating to obtain the Maillard reaction spice of the Yuyan extract, wherein the amino acid consists of proline, threonine, leucine and tryptophan, the addition amount of the amino acid is 5-10 per mill of the mass of the enzymatic hydrolysate of the Yuyan extract, the catalyst is at least one of citric acid, malic acid, alginic acid and sorbic acid, and the addition amount of the catalyst is 1-5 per mill of the mass of the enzymatic hydrolysate of the Yuyan extract;
the reaction temperature is 60-100 ℃ and the reaction time is 4-10 h;
the temperature of the decompression concentration is 40-60 ℃, the vacuum pressure is 50-100 Pa, and the concentration of Maillard reaction spice of the Yuyan extract is 1.1-1.3 g/mL.
2. A tobacco extract maillard reaction spice with prominent roasted sweet, which is characterized by being prepared by the preparation method of the tobacco extract maillard reaction spice with prominent roasted sweet in claim 1.
3. The application of the tobacco extract Maillard reaction spice with outstanding roasted sweet is characterized in that the tobacco extract Maillard reaction spice with outstanding roasted sweet is added into tobacco shreds according to the addition amount of 5-50 ppm, and is placed for a period of time under the conditions of constant temperature and constant humidity at the humidity of 50-70 percent, the temperature of 23-28 ℃ and the placing time of 30-50 hours.
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| DE3100715A1 (en) * | 1981-01-13 | 1982-07-22 | Fabriques de Tabac Réunies S.A., 2003 Neuchâtel | METHOD FOR PREPARING TOBACCO AND TOBACCO, PREPARED BY THIS PROCESS |
| CN1175623A (en) * | 1995-09-05 | 1998-03-11 | 云南省烟草工业研究所 | Method for preparing tobacco reacting substance perfume and its use |
| CN101204249B (en) * | 2007-12-11 | 2012-05-09 | 广东中烟工业有限责任公司 | Preparation method for tobacco extract |
| CN101704850A (en) * | 2009-10-21 | 2010-05-12 | 安徽中烟工业公司 | Method for separating and extracting compound of Amadori of Maillard reaction midbody |
| CN104152268A (en) * | 2014-08-06 | 2014-11-19 | 浙江中烟工业有限责任公司 | Tobacco perfume material prepared by compound enzyme enzymolysis coupling Maillard reaction, and preparation method and application of tobacco perfume material |
| CN105212262A (en) * | 2015-11-13 | 2016-01-06 | 中国烟草总公司郑州烟草研究院 | A kind of preparation method of tobacco flavor material |
| CN105852189B (en) * | 2016-05-31 | 2017-06-30 | 湖北中烟工业有限责任公司 | A kind of method that utilization waste/hypo-tobacco leaf prepares tobacco extract |
| CN106190568A (en) * | 2016-08-31 | 2016-12-07 | 四川中烟工业有限责任公司 | A kind of method that Fructus Pyri extract and aromatics beta amino acids prepare tobacco aromatics using |
| CN106307603B (en) * | 2016-09-20 | 2018-01-12 | 武汉黄鹤楼香精香料有限公司 | A kind of method that tobacco maillard reaction thing is prepared using natural plant extracts as raw material |
| CN107384593A (en) * | 2017-08-16 | 2017-11-24 | 河南金瑞香精香料有限公司 | A kind of compound maillard reaction thing and preparation method and application |
| CN111511224B (en) * | 2017-12-27 | 2022-04-19 | 日本烟草产业株式会社 | Tobacco extract, method for producing tobacco extract, and non-combustion flavor extractor using tobacco extract |
| CN109363227A (en) * | 2018-12-11 | 2019-02-22 | 云南中烟再造烟叶有限责任公司 | A method of enhancing papermaking-method reconstituted tobaccos fragrance |
| CN110522064A (en) * | 2019-10-14 | 2019-12-03 | 中国烟草总公司郑州烟草研究院 | A kind of throwing method improving discarded tobacco leaf quality |
| CN113913244B (en) * | 2021-09-20 | 2023-11-21 | 河南中烟工业有限责任公司 | Preparation method of low-sugar high-aroma tobacco flavor and application of tobacco flavor |
| CN113876023B (en) * | 2021-09-20 | 2023-02-17 | 河南中烟工业有限责任公司 | Method for preparing tobacco flavor by using tobacco leaf residues and application of tobacco flavor |
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