CN116286186A - Jujube sweet and fragrant flavor capable of reducing burning and sucking harmful components, and preparation method and application thereof - Google Patents

Abstract

The invention discloses a jujube sweet and fragrant spice for reducing burning and absorbing harmful ingredients, a preparation method and application thereof, wherein the jujube slices after cleaning treatment are baked for 0.5 to 2 hours at the temperature of 80 to 130 ℃ to obtain baked jujube slices; adding 60-95% ethanol water solution into baked jujube slices, extracting, and filtering the extracting solution to obtain leaching solution; distilling the leaching solution under reduced pressure at 35-45 ℃ to remove water and ethanol, and obtaining a tan extract, namely the jujube sweet aroma spice. The sweet and fragrant flavor prepared by the method has unique jujube sweetness and sweet and fragrant flavor, is richer than the flavor of the jujube extract and the sweet and fragrant flavor which are not baked, can play a role in flavoring and perfuming, is nontoxic and harmless, has high safety, and reduces the generation of harmful components in the combustion and absorption process. Can be applied to cigarettes, reconstituted tobacco and cut stems, can improve the problems of miscellaneous gases and irritation, endows the jujube with sweet and sweet fragrance and improves the sensory quality of the jujube.

Description

Jujube sweet and fragrant flavor capable of reducing burning and sucking harmful components, and preparation method and application thereof

Field of the art

The invention relates to the technical field of tobacco additives, in particular to a sweet and spicy spice prepared by taking Chinese dates as a raw material and application of the sweet and spicy spice in cigarettes and tobacco related products.

(II) background art

The tobacco essence perfume is an indispensable additive in the production of cigarettes, the formula of the tobacco essence perfume is one of core technologies of tobacco enterprises, and the application of the tobacco essence perfume is more relevant to the establishment of cigarette brands and the development of cigarette styles. In recent years, the development of novel essence raw materials has become a hotspot in the research of tobacco industry, and the domestic development of novel aroma raw materials mainly focuses on aroma raw materials such as sweet aroma, nut aroma, faint scent, fruit aroma and flower aroma. Wherein, the sweet aroma is an important component of the aroma of the cigarettes, and is also the outstanding style characteristic of the main raw material Zimbabwe tobacco leaves of the high-end cigarettes. However, the existing sweet aroma is mainly prepared by an ammonia method, has weak aroma, and has obvious limitation in use as the aroma for cigarettes.

The jujube is a fruit with rich nutrition and good functional effect, and is rich in sugar, amino acid and other components. The jujube extract is a traditional natural fragrant raw material commonly applied by cigarette enterprises, the spice has the characteristic sweet fragrance of the red jujube, and the moderate sweet fragrance has a slightly rose-like brewing fragrance flavor which is consistent with the tobacco fragrance. However, the macromolecular substances such as pectin, protein, cellulose and the like contained in the cigarette can be cracked to generate some harmful components in the cigarette smoking process, so that the irritation and miscellaneous gases of the cigarette smoking are increased, and the application effect of the cigarette smoking is limited.

(III) summary of the invention

The invention aims to provide a sweet aroma spice and a preparation method and application thereof.

The technical scheme adopted by the invention is as follows:

the invention provides a jujube sweet aroma spice for reducing burning and sucking harmful ingredients, which is prepared by the following steps:

(1) Baking: baking the cleaned jujube slices at 80-130 ℃ for 0.5-2 hours to obtain baked jujube slices;

(2) Extracting a solvent: taking jujube slices cooled to room temperature after baking in the step (1), adding an ethanol water solution with the volume fraction of 60-95%, carrying out reflux extraction, and filtering an extracting solution to obtain a leaching solution;

(3) And (3) reduced pressure distillation: distilling the leaching solution obtained in the step (2) under reduced pressure at the temperature of 35-45 ℃ to remove water and ethanol, and obtaining a tan extract, namely the jujube sweet aroma spice.

Preferably, the cleaning treatment of the step (1) comprises cleaning fructus Jujubae, draining, removing core, and cutting into particles with particle diameter of 3mm square.

Preferably, the jujube slices in the step (1) can be uniformly paved during baking, the paving thickness is 0.6-0.8cm, and the jujube slices are baked for 2 hours at 90 ℃.

Preferably, in the step (2), the volume of the ethanol aqueous solution is 4-6 mL/g based on the mass of the jujube. The volume fraction of the aqueous ethanol solution is preferably 75-80%.

Preferably, the extracting in the step (2) may be one of the following ways:

1) And (3) heating reflux extraction: heating and reflux extracting at 50-90 deg.c to obtain extracting solution;

2) Ultrasonic assisted thermal reflux extraction: reflux-extracting under the condition of ultrasonic power of 80-700W to obtain an extracting solution;

3) Microwave-assisted thermal reflux extraction: reflux-extracting under the condition of microwave power of 100-600W to obtain extract.

Preferably, the heating reflux extraction is carried out for 2 times in the step 1), each time for 1-3 hours, and the extraction solutions are obtained by combining.

Preferably, the ultrasonic-assisted thermal reflux extraction in the step 2) is carried out for 30-90 min under the condition of ultrasonic power of 80-700W to obtain an extracting solution; more preferably, the extraction is carried out for 90min under the condition of ultrasonic power of 420W.

Preferably, the microwave-assisted thermal reflux extraction in the step 3) is performed for 1 to 5 times under the condition of 100 to 600W of microwave power, and each time of extraction is performed for 5 to 25 minutes.

The invention also provides application of the jujube sweet and sour perfume capable of reducing the harmful components of burning and smoking in a cigarette product, wherein the cigarette product comprises cigarettes, reconstituted tobacco and cut stems.

Compared with the prior art, the invention has the following beneficial effects:

1. the sweet and fragrant flavor prepared by the method has unique jujube sweetness and sweet and fragrant flavor, is richer than the flavor of the jujube extract and the sweet and fragrant flavor which are not baked, and can play a role in flavoring and perfuming.

2. The sweet and spicy spice prepared by the method takes natural plant fruits as raw materials, generates fragrant components through Maillard reaction and caramelization reaction generated by baking, is nontoxic and harmless, has high safety, and reduces the generation of harmful components in the burning and sucking process.

3. The sweet and spicy spice prepared by the method has wide application range. Can be applied to cigarettes, reconstituted tobacco and cut stems, can improve the problems of miscellaneous gases and irritation, endows the jujube with sweet and sweet fragrance and improves the sensory quality of the jujube.

4. The preparation process is simple and easy to realize, has low raw material cost, and is suitable for large-scale industrial production application.

(IV) description of the drawings

FIG. 1 is a flow chart of preparing a sweet and spicy spice from fructus Jujubae.

FIG. 2 is a GC-MS total ion flow diagram of a control sample of the invention.

FIG. 3 is a GC-MS total ion flow diagram of the sweet and burnt perfume prepared by baking jujube at 90 ℃.

(fifth) detailed description of the invention

The invention will be further described with reference to the following specific examples, but the scope of the invention is not limited thereto:

example 1 preparation of jujube sweet and fragrant flavor

As shown in the flow chart of FIG. 1, 100g of jujube (Xinzheng jujube, available from 2021, 10 months) was taken, washed, drained, enucleated, and cut into pieces of 3mm square particle size. Uniformly spreading on a tray with thickness of about 0.7cm, and baking in an oven preheated to 90deg.C for 2 hr. Cooling to room temperature, taking 50g of baked jujube, placing the jujube in a round-bottom flask, adding 250mL of 80% ethanol water solution, reflux-extracting for 90min under the ultrasonic power of 420W, filtering to obtain reddish brown liquid, and distilling under reduced pressure at 35-45 ℃ to obtain a tan extract, thus obtaining 30g of jujube sweet aroma and sweet aroma.

Comparative example 1 preparation of control sample

Prepared as in example 1 except that the pieces of jujube particles were not baked, 28g of a control sample was obtained.

Example 2 aroma component analysis and sensory evaluation of jujube sweet aroma

1. Aroma component analysis

1g of the jujube sweet and spicy flavor prepared by the method of example 1 is accurately weighed, placed in a centrifuge tube, added with 10mL of methanol internal standard solution of benzyl benzoate with the concentration of 0.10mg/mL, vortexed and oscillated for 10min, and centrifuged for 10min (6000 r/min). The supernatant was taken in an appropriate amount, passed through a 0.45 μm organic film, and the filtrate was taken for GC-MS analysis. GC-MS analysis was performed under the same conditions by replacing the jujube sweet flavor with the control sample prepared in comparative example 1.

The analysis conditions were: chromatographic column: HP-5MS (60 m. Times.0.25 mm. Times.0.25 μm); carrier gas: he, flow 1.0mL/min; sample inlet temperature: 280 ℃; sample injection amount: 1 μl; split ratio: 5:1; heating program: the initial temperature was 50℃for 2min, the temperature was raised to 100℃at a rate of 3℃per min, the temperature was maintained for 10min, the temperature was raised to 280℃at a rate of 5℃per min, and the temperature was maintained for 10min. Transmission line temperature: 280 ℃; EI source electron energy: 70eV; scanning mode: full scanning; ion source temperature: 230 ℃; quadrupole temperature: 150 ℃; solvent delay: 5min.

And (3) searching the NIST14.L database through a computer for the mass spectrum splitting graph of each chromatographic peak, and quantifying volatile aroma substances in the Chinese dates by using an internal standard method when the matching degree is higher than 85%. The analysis results are shown in fig. 2 and 3 and table 1.

TABLE 1 analysis results of aroma components of jujube sweet aroma

As a result, the content of aroma components such as 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 2-hydroxy-2-cyclopenten-1-one, 5-methyl-2-furanmethanol, methylcyclopentenolone, 4-cyclopentene-1, 3-dione, 2, 4-dihydroxy-2, 5-dimethyl-3 (2H) -furan-3-one, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one and 5-hydroxymethylfurfural was increased to a different extent as compared with the control sample after the baking treatment. The components have obvious sweet fragrance, maple, nut, caramel, baked sweet and baked fragrance, can endow the product with the characteristic fragrance, and improve the fragrance quality. Wherein, the content of 5-hydroxymethyl furfural is improved by 13.1 times, and the content of 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-ketone is improved by 2.0 times. Further, the content of components detrimental to the sensory quality such as acetic acid, catechol, and 4-t-butylaniline is significantly reduced. The reduction of the contents of the substances can reduce the residual feeling and the irritation of the oral cavity of the product and improve the application value of the jujube sweet aroma.

In conclusion, the sugar and amino compounds in the Chinese dates are subjected to Maillard reaction or caramelization reaction by baking, so that volatile substances with burnt sweet and baked fragrance are generated, the fragrance is more abundant, and the fragrance quantity is more sufficient.

2. Sensory evaluation

Taking the jujube sweet flavor prepared by the method of example 1 and the control sample prepared by the control example 1 respectively, adding 70% ethanol water solution according to the volume fraction of the jujube sweet flavor/control sample: the mass ratio of the ethanol aqueous solution is 1:4, and then the ethanol aqueous solution is added into blank cigarette cigarettes (without perfume) through a microinjector according to the addition amount of 1 percent of the mass fraction. Sensory evaluation was carried out with reference to a blank cigarette (no flavoring added) (GB 5604.4-2005, section 4 of cigarette: sensory technical requirement), and the numerical values in the tables represent score values raised on the basis of the blank cigarette in + -0.5 increments. The sensory evaluation results are shown in table 2.

TABLE 2 sensory evaluation summary of jujube sweet aroma

As shown in Table 2, the sensory quality of the jujube sweet flavor obtained after baking at 90 ℃ is obviously improved compared with the control. In terms of the aroma, the fresh and sweet aroma is enhanced, the burnt sweet aroma and the burnt aroma are increased, and the richness and layering sense of the aroma are improved; in the aspect of fragrance characteristics, the fragrance quality and the fragrance quantity are obviously improved, and the permeability is improved; in terms of taste characteristics, aftertaste becomes better. The results show that the sweet and sour flavor prepared by taking the Chinese dates as the raw material can increase sweet and sour flavor, improve the comfort of the oral cavity and obviously improve the sensory quality of cigarettes.

Example 3 application of jujube sweet aroma to reconstituted tobacco

The jujube sweet flavor prepared by the method of the example 1 is taken, added with an ethanol water solution with the volume fraction of 50%, diluted according to the mass ratio of 1:9, then evenly sprayed on the reconstituted tobacco slice filaments according to the addition amount with the mass fraction of 1%, and balanced for 48 hours under the conditions of (22+/-1) DEG C and relative humidity (60+/-3%). The blank sheet yarn was sprayed with an equal mass of 50% aqueous ethanol solution and treated as such. Sensory evaluation is carried out by adopting the method of the example 2, and sensory evaluation results show that compared with the blank, after the jujube burnt sweet spice is added, the miscellaneous gas of the reconstituted tobacco is obviously reduced, the irritation is weakened, the aroma quality and the aroma quantity are improved, and the reconstituted tobacco has burnt sweet aroma.

Example 4 application of jujube sweet and spicy spice in cut stems

The jujube sweet flavor prepared by the method of the example 1 is taken, 50% ethanol water solution is added, the jujube sweet flavor is diluted according to the mass ratio of 1:9, then the jujube sweet flavor is evenly sprayed on the cut stems according to the addition amount of 1% by mass, and the cut stems are balanced for 48 hours under the conditions of (22+/-1) DEG C and relative humidity (60+/-3%). And spraying the blank cut stems into an equal mass of 50% ethanol aqueous solution, and performing the same treatment. After the jujube sweet aroma is added, the color of the cut stem is obviously deepened. Sensory evaluation was performed using the method of example 2, and the sensory evaluation results showed that: compared with the blank, after the jujube sweet aroma is added, the wood gas of the cut stems is obviously reduced, the irritation is weakened, the comfort level of the nasal cavity and the oral cavity is improved, the smoke concentration is increased, the fineness is improved, the aroma quantity is increased, and the jujube sweet aroma is obtained.

The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.

Claims (10)

1. The jujube sweet aroma spice for reducing the burning and sucking harmful ingredients is characterized by being prepared by the following steps:

(1) Baking: baking the cleaned jujube slices at 80-130 ℃ for 0.5-2 hours to obtain baked jujube slices;

(2) Extracting a solvent: taking jujube slices cooled to room temperature after baking in the step (1), adding an ethanol water solution with the volume fraction of 60-95%, carrying out reflux extraction, and filtering an extracting solution to obtain a leaching solution;

(3) And (3) reduced pressure distillation: distilling the leaching solution obtained in the step (2) under reduced pressure at the temperature of 35-45 ℃ to remove water and ethanol, and obtaining a tan extract, namely the jujube sweet aroma spice.

2. The jujube sweet flavor according to claim 1, wherein the cleaning jujube chips in step (1) are obtained by washing jujube, draining, removing pit, and cutting into 3mm square particles.

3. The jujube sweet and spicy spice according to claim 1, wherein the jujube pieces in step (1) are uniformly spread during baking, the spread thickness is 0.6-0.8cm, and the jujube pieces are baked at 90 ℃ for 2 hours.

4. The jujube sweet and spicy spice according to claim 1, wherein the volume of the ethanol aqueous solution in the step (2) is 4-6 mL/g based on the mass of the jujube; the volume fraction of the ethanol aqueous solution is 75-80%.

5. The jujube sweet aroma according to claim 1, wherein the extraction in step (2) is one of the following ways:

1) And (3) heating reflux extraction: heating and reflux extracting at 50-90 deg.c to obtain extracting solution;

2) Ultrasonic assisted thermal reflux extraction: reflux-extracting under the condition of ultrasonic power of 80-700W to obtain an extracting solution;

3) Microwave-assisted thermal reflux extraction: reflux-extracting under the condition of microwave power of 100-600W to obtain extract.

6. The jujube sweet flavor according to claim 5, wherein the heating reflux extraction is performed 2 times for 1-3 hours each time in step 1), and the extracts are combined.

7. The jujube sweet flavor according to claim 5, wherein the ultrasonic-assisted thermal reflux extraction in step 2) is performed for 30-90 min under the condition of ultrasonic power of 80-700W to obtain an extract.

8. The jujube sweet flavor according to claim 5, wherein the microwave-assisted thermal reflux extraction in step 3) is performed for 1 to 5 times under the condition of 100 to 600W microwave power, each time for 5 to 25 minutes.

9. Use of the jujube sweet and sour flavor of claim 1 in a smoking article.

10. The use according to claim 9, wherein the smoking article comprises cigarettes, reconstituted tobacco, cut stems.

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