CN117179353A

CN117179353A - Preparation method of fenugreek flavor group series products

Info

Publication number: CN117179353A
Application number: CN202210615152.7A
Authority: CN
Inventors: 段鹍; 张文娟; 王宏伟; 马胜涛; 杨春强; 何保江; 王鹏飞; 杨琦
Original assignee: China Tobacco Henan Industrial Co Ltd; Zhengzhou Tobacco Research Institute of CNTC
Current assignee: China Tobacco Henan Industrial Co Ltd; Zhengzhou Tobacco Research Institute of CNTC
Priority date: 2022-05-31
Filing date: 2022-05-31
Publication date: 2023-12-08

Abstract

The application relates to a preparation method of a serial product of Fenugreek flavor groups, which takes Fenugreek extract as a processing object, adopts a multi-stage membrane separation technology which is easy for mass production, realizes the full separation of all flavor components of the Fenugreek extract, accurately positions all characteristic flavor groups of Fenugreek, focuses on the organoleptic characteristics of Fenugreek, and avoids the introduction of unnecessary flavor characteristics of a spice crude product in the design of cigarettes; meanwhile, through reasonable compounding of all the flavor groups, the functional diversity of the fenugreek spice products is improved. Has important significance for functional focusing of the fenugreek extract and product diversification, and provides more abundant and effective perfume raw material supply for accurate perfume mixing and digital product design. The flavor group products prepared by the application can have obvious effect under the condition of lower dosage. The production process is simple and easy to control, and the production process is economic and environment-friendly.

Description

Preparation method of fenugreek flavor group series products

Technical Field

The application belongs to the technical field of preparation of tobacco flavor, and particularly relates to a preparation method of a fenugreek flavor group series product.

Background

Fenugreek (Trigonella foenum-graecum L.) is an annual herb of Leguminosae, and its seed is a common traditional Chinese medicine. In addition to pharmaceutical use, fenugreek extract is widely used as a spice in the food and tobacco industries. The semen Trigonellae can be baked, broken, hydrolyzed or fermented, and then extracted with solvent to obtain different types of extracts, such as tincture, extract, absolute and oleoresin. The semen Trigonellae extract has characteristic aroma of caramel, baked and nut. The main ingredients include flavone (vitexin, isovitexin, isoorientin, etc.), steroid saponin (diosgenin glucoside, etc.), polysaccharide (mainly galactomannan), alkaloid (trigonelline, choline, long Danjian, etc.), fatty acid (linolenic acid, linoleic acid, palmitic acid, etc.), volatile oil (trigonelline, linalool, dihydroactinolide, etc.), amino acid, etc.

The fenugreek extract prepared by different raw material sources, pretreatment processes, extraction solvents and the like has great differences in product properties, types and contents of chemical components contained, organoleptic characteristics and the like, and brings inconvenience to spice use and quality control. And crude extract products such as extractum and tincture also contain partial components with sensory side effects, so that the fenugreek has no prominent characteristic flavor and poor aftertaste, and the refined processing is needed. The existing technology for refining the natural spice for the cigarettes aims at removing impurities, and the quality of the obtained finished product is improved, but the functional focusing degree of the product is insufficient. On the other hand, unlike synthetic flavors, the flavor characteristics of natural flavors still originate from the combined action of multiple components, and the precise positioning and acquisition of flavor groups are different from the purposes and methods for separating single substances in the medical field. How to obtain the feature flavor group of the fenugreek with focused functions, fully highlight the organoleptic characteristics of the fenugreek, improve the functional diversity of the fenugreek products, provide more abundant and effective fragrance raw material supply for the design of accurate fragrance mixing and digital products, and solve the problem of the refined processing of natural fragrances for cigarettes.

Disclosure of Invention

The application aims to provide a preparation method of a fenugreek flavor group spice series product, which is characterized in that a proper separation technology is applied to fenugreek extract (including but not limited to extractum, absolute oil, tincture and the like), and the fenugreek flavor group with quality improvement, sweetness enhancement, taste improvement and the like is subjected to accurate separation preparation, so that different flavor groups are creatively combined and compounded, and the fenugreek flavor group is applied to cigarette tobacco shred feeding and flavoring.

In order to achieve the above purpose, the application is realized by the following technical scheme:

a preparation method of a fenugreek flavor group spice series product comprises the following steps:

s1, raw material treatment:

dissolving the fenugreek extract into a solution with a set mass percentage concentration by using a solvent, and removing insoluble matters by solid-liquid separation to obtain a fenugreek extract crude liquid;

s2, multistage membrane separation:

selecting a filter membrane with a set membrane pore diameter to carry out multistage filter membrane separation on the fenugreek extract crude liquid in the step S1, separating step by step according to the membrane pore diameter of the filter membrane from large to small, and collecting trapped liquid and permeate liquid respectively;

s3, compounding of fenugreek flavor groups:

and (2) mixing the trapped fluid and the penetrating fluid obtained in the step (S2) in proportion according to the formula of the tobacco leaf group, the design requirement of the style of the cigarette product and the requirement of flavoring, so as to obtain the fenugreek special flavor group spice series product with focused functions and multiple products.

Further, the solvent in the step S1 is water, a mixed solution of water and ethanol and/or propylene glycol.

Further, the addition amount of the solvent is 0.5-25 times of the dry matter in the fenugreek extract.

Further, the addition amount of the solvent is 1-15 times of the dry matter mass in the fenugreek extract.

Further, the specific steps of step S2 are as follows: the fenugreek extract crude liquid in the step S1 is firstly subjected to a microfiltration membrane with the aperture of 50nm, trapped fluid A and permeate A are collected, wherein a part of permeate A is reserved, the rest of permeate A is continuously subjected to an ultrafiltration membrane with the molecular weight of 50kD, trapped fluid B and permeate B are collected, permeate B is further subjected to any ultrafiltration membrane with the aperture of 10nm-5nm or the molecular weight of 20kD, trapped fluid C and permeate C are respectively obtained, and permeate C is subjected to an ultrafiltration membrane with the molecular weight of 10kD-8kD, so that trapped fluid D and permeate D are obtained.

In step S3, the components adopted in the process of compounding the fenugreek flavor group spice are trapped fluid a, penetrating fluid a, trapped fluid B and trapped fluid D.

Further, the trapped fluid A, the permeate A, the trapped fluid B, the trapped fluid D or the flavor group products after the combination are concentrated by a reverse osmosis membrane or concentrated under reduced pressure, and part of the solvent is removed for use.

The fenugreek flavor group spice series product prepared by any one of the above is applied to cigarettes.

The beneficial effects of the application are as follows:

according to the technical scheme, the fenugreek extract is used as a processing object, a multi-stage membrane separation technology which is easy for large-scale production is selected, so that the full separation of all flavor components of the fenugreek extract is realized, all characteristic flavor groups of the fenugreek are accurately positioned, the obtained product focuses on the organoleptic characteristics of the fenugreek, and unnecessary flavor characteristics of a spice crude product are prevented from being introduced in the design of cigarettes; meanwhile, through reasonable compounding of all the flavor groups, the functional diversity of the fenugreek spice products is improved. Has important significance for functional focusing of the fenugreek extract and product diversification, and provides more abundant and effective perfume raw material supply for accurate perfume mixing and digital product design. The flavor group products prepared by the application can have obvious effect under the condition of lower dosage. The production process is simple and easy to control, and the production process is economic and environment-friendly.

Drawings

Fig. 1 shows the perceived indicated metrics (LAMs, labeled affective magnitude scale).

FIG. 2 is a graph showing smoke and taste characteristics of the multi-stage membrane separation component of the fenugreek extract obtained by the method of example 1 and the evaluation of the sensory effect of the cigarettes with the original fenugreek extract.

FIG. 3 is a graph showing the comparison of the flavor appearance in the sensory evaluation of the multi-stage membrane separation component of the fenugreek extract obtained by the method of example 1 and the cigarette of the original fenugreek extract.

FIG. 4 is a graph showing smoke and taste characteristics in the sensory evaluation of cigarettes of the Fenugreek characteristic flavor group spice series products prepared by the method of example 1.

FIG. 5 is a graph showing comparison of the flavor appearance in the sensory evaluation of cigarettes of the Fenugreek characteristic flavor group spice series products prepared by the method of example 1.

FIG. 6 is a graph showing smoke and taste characteristics in the sensory evaluation of cigarettes of the Fenugreek characteristic flavor group spice series products prepared by the method of example 2.

FIG. 7 is a graph showing comparison of the flavor appearance in the sensory evaluation of cigarettes of the Fenugreek characteristic flavor group spice series products prepared by the method of example 2.

Detailed Description

The following examples are given by way of illustration only and are not to be construed as limiting the scope of the application.

The technical scheme is not applied to the field of cigarettes of the fenugreek extract, and the key of the application is a preparation method of the fenugreek flavor spice prepared by carrying out specific membrane separation on the fenugreek extract and corresponding compounding on obtained matters with different pore diameters and application of the fenugreek flavor spice in the field of cigarettes. .

Example 1

S1, raw material treatment:

the fenugreek extract was purchased from Shanghai Tebaceae Biotech Co. The content of 4 common solvents including water, ethanol, 1, 2-propylene glycol and glycerol in the extract is measured by a standard method, and the solvent content is subtracted, so that the mass percent concentration (about 14.46%) is calculated. Weighing a certain amount of extract, adding 60% ethanol solution (volume fraction) with 3.1 times of dry matter into the extract, and fully and uniformly mixing to prepare a diluent with the mass percentage concentration of 10%; insoluble material was removed by centrifugation (7000 rpm,10min, room temperature).

S2, multistage membrane separation:

(1) Separating the supernatant by adopting a ceramic membrane with the aperture of 50nm, setting the frequency of a pressurizing pump to 45Hz, and the pressure before the membrane to 3.1bar, wherein the pressure after the membrane is 1.7bar, the temperature of the feed liquid is about 26 ℃, and the membrane flux is 105L/(h.m) ² ). And (3) adding a small amount of dialysate (namely a solvent for diluting the extract and 60% ethanol) into the charging basket for multiple times until the membrane separation is carried out at the end stage, so that the mass of the permeate is approximately equal to the mass of the feed liquid before separation. At the end of the separation, the trapped fluid A and the permeate A are collected, and about 4/5 of the permeate A is taken out for 50kD roll-type organic membrane separation.

(2) Adding the permeate A into a 50kD organic membrane equipment feed cylinder, setting a pressurizing pump frequency of 45Hz, and a membrane front pressure of 4.3bar, wherein a membrane rear pressure is 4.0bar, a feed liquid temperature is about 22 ℃, and a membrane flux is 51.9L/(h.m) ² ). And (3) adding a small amount of dialysate into the charging basket for many times until the membrane separation is carried out at the end stage, so that the quality of the permeate is approximately equal to that of the feed liquid before separation. After separation, collecting trapped fluid B and penetrating fluid B, and directly separating the penetrating fluid B by a 5nm ceramic membrane after a small amount of sample is reserved, wherein the penetrating fluid B is a side effect component, and the trapped fluid B is not required to be collected and only needs to reserve a small amount of sample for sensory effect evaluation of cigarettes.

(3) Adding the permeate B into a 5nm ceramic membrane equipment feed cylinder, setting a pressurizing pump frequency of 45Hz, and controlling the pressure before membrane to 3.0bar, wherein the pressure after membrane is 1.5bar, and the temperature of feed liquidAbout 27℃and a membrane flux of 10.3L/(h.m) ² ). And (3) adding a small amount of dialysate into the charging basket for many times until the membrane separation is carried out at the end stage, so that the quality of the permeate is approximately equal to that of the feed liquid before separation. And collecting the trapped fluid C and the penetrating fluid C after separation, and directly performing 8kD roll-type organic membrane separation on the penetrating fluid C after a small amount of samples are reserved, wherein the trapped fluid C and the penetrating fluid C are side effect components, and the trapped fluid C and the penetrating fluid C are not required to be collected and only need to be reserved for sensory effect evaluation of cigarettes.

(4) Adding the permeate C into a feed cylinder of 8kD organic membrane equipment, setting a pressurizing pump frequency of 45Hz, and a membrane front pressure of 4.5bar, wherein a membrane rear pressure is 4.0bar, a feed liquid temperature is about 25 ℃, and a membrane flux is 41.4L/(h.m) ² ). And (3) adding a small amount of dialysate into the charging basket for many times until the membrane separation is carried out at the end stage, so that the quality of the permeate is approximately equal to that of the feed liquid before separation. After separation, collecting trapped fluid D and penetrating fluid D, wherein the penetrating fluid D is a side effect component, and only a small amount of sample is required to be reserved for cigarette sensory effect evaluation without collection.

(5) Sensory evaluation method and evaluation of membrane separation component

Sample cigarette preparation: measuring the dry matter content of each spice to be evaluated, preparing the spice to be evaluated into solutions with the same concentration (dry matter content of 1%) by using a proper solvent (60% ethanol), and injecting 0.8 mu L (the flavoring amount is about 0.01 per mill) into each blank cigarette by using a cigarette flavoring injector; and taking part of blank cigarettes, and injecting 0.8 mu L of 60% ethanol into each blank cigarette as a reference cigarette. And respectively placing the flavored sample cigarettes and the flavored reference cigarettes into a constant-temperature (22+/-1 ℃) constant-humidity (relative humidity 60+/-2%) box, and sealing and preserving for more than 48 hours.

The evaluation method of the effect of the spice in the cigarette comprises the following steps: the setting of the evaluation index is shown in table 1. The 'aroma expression form' adopts 0-10 grade scale score, and the minimum score unit is 0.5 score; meanwhile, in order to distinguish the evaluation results to a certain degree, a sensing marking measure (figure 1) is adopted as a quantification mode for the 'smoke characteristic' and the 'taste characteristic'. The evaluation of the aroma expression form is carried out by evaluating and assigning the reference cigarettes by a panel (see table 1 for details), and the sample cigarettes are larger than the reference cigarettes if the aroma is prominent and smaller than the reference cigarettes if the aroma is prominent. The range of the perception marking measurement adopted by the smoke characteristic and the taste characteristic is from-100 to +100, the middle point 0.00 represents a standard point without any change, namely the smoke characteristic and the taste characteristic index of the reference cigarette are set to be 0, the right side of the standard point represents improvement, and the effect is more obvious when the score is higher; the left side of the standard point indicates "side effects," with lower scores being greater.

Evaluation of membrane separation components: the results of the inhalation by 7 or more panelists showed (table 1): compared with the original extract, the trapped fluid A of the fenugreek extract has obvious effect of improving aroma quality, improving smoke permeability and softness, covering miscellaneous gas effect, increasing sweet taste, and outstanding sweet smell, has outstanding effect of improving the overall texture of the smoke, has balanced other indexes, has no obvious side effect, and is a typical characteristic group of improving quality and sweet smell; the trapped fluid B has increased aroma amount and smoke concentration compared with the original extract, the smoke is thin and soft, the aftertaste is obviously improved, especially the sweet taste and sweet aroma are obviously increased, but the aroma quality is slightly reduced, thus being a typical characteristic group of sweet aroma; the permeation solution A and the interception solution D have balanced effects, have no obvious side effects, can play a role of a bridge, and enable the compounded flavor group products to be more coordinated; the other components have poor effects and are considered as side effect components, and should be removed in the refining process. The evaluation results are also evident from fig. 2 to 3 (for the sake of clarity and conciseness of the comparison, the components with poor effect are not shown in the figures).

Table 1 results of evaluation of the sensory effects of the Fenugreek extract on the fractions of the membrane separation and the Fenugreek extract

S3, compounding of flavor groups and evaluation of application effects:

fenugreek special flavor group spice (1): converting the trapped fluid A (the group of quality improvement and sweet smell baking), the trapped fluid B (the group of sweet smell) and the penetrating fluid A as well as the trapped fluid D (the group of bridge smell) into the respective dry matter masses, and uniformly mixing the substances according to the dry matter mass ratio of 20:7:2:1 to prepare the quality improvement module which has the main characteristics of quality improvement and sweet smell improvement, and simultaneously sweetening and covering up miscellaneous gases. In the module, the quality improvement and sweet fragrance baking groups are taken as the basis, the addition of the sweet fragrance groups compensates for the deficiency of fragrance quantity and concentration, the sweet taste of the oral cavity is increased, and the coordination and unification effects of the two bridge fragrance groups are added, so that the spice product fully presents and strengthens the flavor characteristics of the fenugreek extract, and has no adverse effect. The spice product is applied to the Henan medium-smoke cigarettes, can obviously improve the aroma quality, increase the sweet aroma, and enable the smoke to be sweet and comfortable, thereby meeting the design requirements of the cigarette products.

Fenugreek special flavor group spice (2): converting the trapped fluid A (the group of sweet taste improving), the trapped fluid B (the group of sweet taste improving), the penetrating fluid A and the trapped fluid D (the group of bridge taste improving) into the respective dry matter masses, and uniformly mixing according to the dry matter mass ratio of 8:10:1:1 to prepare the sweet taste improving module which has the main characteristics of sweetening, thickening and improving the taste, and improves the quality and the aroma. In the module, the sweet fragrance group is taken as a basis, the quality improvement and the sweet fragrance baking group are taken as an auxiliary basis to improve the fragrance quality and cover the miscellaneous gas, and a small amount of bridge groups are used for coordinated modification, so that the obtained spice product can remarkably increase the sweet fragrance, is sweet, comfortable, fine and soft in smoke, has sufficient fragrance quantity and good texture, and has no side effect.

The 2 kinds of the Fenugreek special flavor group flavors are only two examples of application in Henan medium-smoke cigarettes (application effects are shown in fig. 4-5), and the free combination mode of Fenugreek special flavor groups and the mode that any flavor group is matched with other flavors are not limited. According to the formula of the tobacco set, the design requirement of the style of the cigarette product and the problem to be solved by flavoring, the cigarette product designer can freely compound various flavor groups of the fenugreek to obtain a series of special flavor groups of the fenugreek with focused functions and multiple products.

Example 2

S1, raw material treatment:

the roasted fenugreek extract was purchased from the general fragrance group Co., ltd. The content of 4 common solvents including water, ethanol, 1, 2-propylene glycol and glycerin in the extract is measured by a standard method, and the solvent content is subtracted to calculate the mass percent concentration. Preparing a mixed solvent of water, ethanol and propylene glycol in a mass ratio of 5:4:1, and adding the mixed solution with the mass 11.1 times of the mass of dry matters into the roasted fenugreek extract to prepare a diluent with the mass percentage concentration of 8%; tube centrifuge centrifugation (15000 rpm) at room temperature removed insoluble material.

S2, multistage membrane separation:

(1) Separating the supernatant by adopting a ceramic membrane with the aperture of 50nm, setting the frequency of a pressurizing pump to 40Hz, and the pressure before the membrane to 3.0bar, wherein the pressure after the membrane is 1.9bar, the temperature of the feed liquid is about 28 ℃, and the membrane flux is 69.3L/(h.m) ² ). The membrane separation is carried out to the end stage, and a small amount of dialysate (i.e. the mixed solvent used for diluting the extract) is added into the charging basket for a plurality of times, so that the quality of the permeate is approximately equal to that of the feed liquid before separation. At the end of the separation, the trapped fluid A and the permeate A are collected, and about 85% of the permeate A is taken out for 50kD roll-type organic membrane separation.

(2) Adding the permeate A into a 50kD organic membrane equipment feed cylinder, setting a pressurizing pump frequency of 40Hz, and a membrane front pressure of 3.0bar, wherein a membrane rear pressure is 2.4bar, a feed liquid temperature is about 27 ℃, and a membrane flux is 15.1L/(h.m) ² ). And (3) adding a small amount of dialysate into the charging basket for many times until the membrane separation is carried out at the end stage, so that the quality of the permeate is approximately equal to that of the feed liquid before separation. After separation, collecting trapped fluid B and permeate B, and directly separating the permeate B by a 20kD organic membrane after a small amount of sample is reserved in the permeate B.

(3) Adding the permeate B into a 20kD organic membrane equipment feed cylinder, setting the pressurizing pump frequency to 40Hz, and the pressure before membrane is 3.0bar, wherein the pressure after membrane is 2.0bar, the temperature of feed liquid is about 22 ℃, and the membrane flux is 30.7L/(h.m) ² ). And (3) adding a small amount of dialysate into the charging basket for many times until the membrane separation is carried out at the end stage, so that the quality of the permeate is approximately equal to that of the feed liquid before separation. After separation, a small amount of trapped fluid C sample is reserved, and after a small amount of sample is reserved in permeate fluid C, 10kD roll-type organic membrane separation is directly carried out。

(4) Adding the permeate C into a 10kD organic membrane equipment feed cylinder, setting a pressurizing pump frequency of 40Hz, and a membrane front pressure of 3.0bar, wherein the membrane rear pressure is 1.9bar, the feed liquid temperature is about 26 ℃, and the membrane flux is 38.9L/(h.m) ² ). And (3) adding a small amount of dialysate into the charging basket for many times until the membrane separation is carried out at the end stage, so that the quality of the permeate is approximately equal to that of the feed liquid before separation. At the end of the separation, retentate D was collected and permeate D retained a small sample for sensory evaluation.

S3, compounding of flavor groups and evaluation of application effects:

the extract trapped fluid A of the baked fenugreek has obvious effect of improving the aroma quality, covers up the effect of miscellaneous gases, increases the fineness and softness degree, has outstanding baked sweet aroma, has outstanding effect of improving the overall texture of the smoke, has balanced other indexes, has no obvious side effect, and is a typical characteristic group of improving the quality and baking sweet aroma; the smoke sweet taste and sweet aroma of the trapped liquid B are obviously increased, the aroma quantity and the smoke concentration are also increased, and the smoke is fine and soft, and the aftertaste is comfortable, so that the trapped liquid B is a typical characteristic group of sweet aroma; the permeate A and the retentate D have balanced performance, have no obvious side effect, and can play a role of a bridge, so that the compounded flavor group products are more coordinated.

Fenugreek special flavor group spice (3): the trapped fluid A (the group of the quality improvement and the sweet smell of the baking) and the trapped fluid B (the group of the sweet smell of the baking) are converted into the dry matter mass of each of the trapped fluid A and the permeate fluid A and the trapped fluid D (the group of the bridge), and the trapped fluid A, the permeate fluid D and the trapping fluid D are uniformly mixed according to the dry matter mass ratio of 10:5:4:1 to prepare the quality improvement module which has the main characteristics of improving the quality and enhancing the sweet smell of the baking, and is sweet and comfortable in taste. In the module, the quality improvement and sweet fragrance baking groups are taken as the basis, the addition of the sweet fragrance groups compensates for the deficiency of fragrance quantity and concentration, the sweet taste of the oral cavity is increased, and the coordination and unification effects of the two bridge groups are added, so that the spice product fully presents and strengthens the flavor characteristics of the baked fenugreek extract, and has no adverse effect. The spice product is applied to the Henan medium-smoke cigarettes, can obviously improve the aroma quality, increase the sweet aroma, and enable the smoke to be sweet and comfortable, thereby meeting the design requirements of the cigarette products.

Fenugreek special flavor group spice (4): the trapped fluid A (the group of the quality improvement and the sweet smell baking), the trapped fluid B (the group of the sweet smell), the penetrating fluid A and the trapped fluid D (the group of the bridge) are converted into the respective dry matter masses, and the dry matter masses are uniformly mixed according to the mass ratio of 6:10:3:1, so that the sweetening module with the main characteristics of sweetening, thickening and improving the taste is prepared, and meanwhile, the smoke texture is better. In the module, the sweet fragrance group is taken as a basis, the quality improvement and the sweet fragrance baking group are taken as an auxiliary basis to improve the fragrance quality and cover the miscellaneous gas, and a small amount of bridge groups are used for coordinated modification, so that the obtained spice product can remarkably increase the sweet fragrance, is sweet, comfortable, fine and soft in smoke, has sufficient fragrance quantity and good texture, and has no side effect.

The evaluation effect of the two Fenugreek flavor group flavors in Henan medium-smoke cigarette products is shown in fig. 6 and 7.

Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present application, and are not limiting; although the application has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may be modified or some technical features may be replaced with others, which may not depart from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A preparation method of a fenugreek flavor group series product is characterized by comprising the following steps:

s1, raw material treatment:

s2, multistage membrane separation:

s3, compounding of fenugreek flavor groups:

2. The method for producing a group of fenugreek flavor products according to claim 1, wherein the solvent in step S1 is water, a mixed solution of water and ethanol and/or propylene glycol.

3. The method for producing a group of fenugreek flavor products according to claim 1, wherein the solvent is added in an amount of 0.5 to 25 times the dry matter content of the fenugreek extract.

4. A method of preparing a series of Fenugreek flavor group products as claimed in claim 3, wherein the solvent is added in an amount of 1-15 times the mass of dry matter in the fenugreek extract.

5. The method for preparing a group of fenugreek flavor products according to claim 1, wherein the specific steps of step S2 are: the fenugreek extract crude liquid in the step S1 is firstly subjected to a microfiltration membrane with the aperture of 50nm, trapped fluid A and permeate A are collected, wherein a part of permeate A is reserved, the rest of permeate A is continuously subjected to an ultrafiltration membrane with the molecular weight of 50kD, trapped fluid B and permeate B are collected, permeate B is further subjected to any ultrafiltration membrane with the aperture of 10nm-5nm or the molecular weight of 20kD, trapped fluid C and permeate C are respectively obtained, and permeate C is subjected to an ultrafiltration membrane with the molecular weight of 10kD-8kD, so that trapped fluid D and permeate D are obtained.

6. The method of claim 5, wherein in step S3, the components used for the composition of the fenugreek flavor group spice are a retentate a, a permeate a, a retentate B, and a retentate D.

7. The method for producing a group of fenugreek flavor products according to claim 6, wherein the retentate a, the permeate a, the retentate B, the retentate D or the formulated group of flavor products are concentrated by reverse osmosis membrane or reduced pressure, and the mixture is used after removing a part of the solvent.