CN1298826C - Method for preparing reactive mixture flavor and its use in tobacco - Google Patents
Method for preparing reactive mixture flavor and its use in tobacco Download PDFInfo
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- CN1298826C CN1298826C CNB2004100401408A CN200410040140A CN1298826C CN 1298826 C CN1298826 C CN 1298826C CN B2004100401408 A CNB2004100401408 A CN B2004100401408A CN 200410040140 A CN200410040140 A CN 200410040140A CN 1298826 C CN1298826 C CN 1298826C
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Abstract
The present invention relates to a synthesis method for a reactive flavor and the usage thereof in tobaccos, which belongs to the flavor preparation technique. The present invention selects different fruit extracts to take melade reaction with ammonia or ammonium salt under the mild condition to generate a great amount of scent precursors. Simultaneously, the present invention makes use of prepared reactive flavor added in a leaf group according to different distribution ratios, the leaf group is treated under a certain condition, and the smoking quality of the prepared tobacco shreds is improved obviously. The reactive flavor has dense baking scent and comfortable taste.
Description
Technical field: the present invention relates to a kind of preparation method of reactive mixture spices and in tobacco, use, belong to the spices technology of preparing.
Background technology: mailland reaction generally occurs between sugar and the amino acid, it is one and comprises condensation, degraded, cracking, polymeric series reaction, generate the very complicated reaction process of various small molecules and macromolecular compound, characteristics such as the color of product, fragrance are subjected to the influence of reaction conditions consumingly in the reaction process.Product is widely used in fields such as food, essence and flavoring agent, tobacco.Fruit extract, for example the extract of Kiwifruit, hawthorn, SUANMUGUA, plum, tamarind, apple, banana etc. is rich in various compositions, comprises sugar, organic acid, inorganic salt etc. or the like, extensively be used in the cigarette charging, the raising of cigarette product quality is played an important role.Utilize the amino acid in the natural extract to carry out the existing many reports of Maillard reaction, and obtained preferably and used.
Summary of the invention: the objective of the invention is to invent a kind of use fruit extract and ammonia or ammonium salt as raw material, Maillard reaction takes place under certain condition, make tobacco aromatics using---the method for reactive mixture spices through synthetic reaction, and with this reactive mixture fragrance applications in tobacco.
The objective of the invention is in different fruit extracts, add ammonia or ammonium salt, under different condition, react, produce a large amount of fragrance precursor materials,, obtain the method that can be used to improve the tobacco suction quality as Amadori compound, deoxy fructosazine etc.
The present invention finishes in the following manner:
Use the certain fruit extract (as the extract of fruit such as Kiwifruit, hawthorn, SUANMUGUA, plum, tamarind, apple, banana) of sugar degree, according to sugar degree (with glucose meter) difference.Add ammonium hydroxide, ammonia or ammonium salt (as volatile salt, ammonium sulfate, ammonium phosphate etc.) in sugar and ammonium hydroxide/ammonia/ammonium salt ratio (mol ratio) 1: 1～2, under temperature 40-120 ℃ condition, the reactive mixture spices that reaction obtained than the short time (time 1-3 hour), the reactive mixture spices that the obtains addition by 0.5-5% (pipe tobacco dry weight) is joined in the pipe tobacco, under room temperature or 60 ℃ of conditions with shredded tobacco baking to moisture 14%, cigarette gets final product.
The raw material that the present invention adopts is fruit extract and ammonia or ammonium salt, and raw material is easy to get, and the reaction conditions gentleness is simple to operate.Be rich in the natural fragrance of fruit and the fragrance precursors such as deoxy fructosazine of generation in the reaction product, coordinate naturally with tobacco, and safe and reliable, be a kind of spices of reactive mixture preferably, in tobacco, good prospects for application can be arranged.
Embodiment:
Embodiment 1: fruit extract is selected carambola juice for use, and ammonium hydroxide is adopted in the ammonia source, and sugar is metering with the glucose content in the carambola juice, and sugar is pressed 1: 1 molar ratio reaction with ammonium hydroxide, and temperature of reaction preferably is controlled at 80 ℃, back flow reaction 2 hours.Add the long-pending ionized water termination reaction of monoploid during reaction terminating, obtain reactive mixture spices.
Get the reactive mixture spices that makes, be dissolved in the water by 1% (pipe tobacco dry weight) addition, spray and add in the flue-cured tobacco group, the leaf group was dried under 50 ℃ 1 day, allowed moisture in cut tobacco content remain on 13～14%, and manual cigarette is smoked panel test.Its cigarette all has dense baking perfume (or spice), presents light mixed type style.
Embodiment 2: fruit extract is selected the banana pulp for use, and volatile salt is adopted in the ammonia source, and to calculate with volatile salt with glucose be to react at 1: 1.2 to sugar in molar ratio in the banana pulp.Temperature of reaction is 120 ℃, back flow reaction 1 hour.Add the long-pending ionized water termination reaction of monoploid during reaction terminating, obtain reactive mixture spices.
Get the reactive mixture spices that makes, be dissolved in the water by 5% (pipe tobacco dry weight) addition, add in the flue-cured tobacco group, the leaf group was at room temperature dried 2 days, allowed moisture in cut tobacco content remain on 13～14%, and manual cigarette is smoked panel test.Cigarette all has dense baking perfume (or spice), presents light mixed type style.
Embodiment 3: fruit extract is selected apple juice for use, and ammonium hydroxide is adopted in the ammonia source, and sugar calculates with ammonium hydroxide with glucose and reacted in 1: 1.2 in molar ratio in the apple juice.Temperature of reaction is 40 ℃, back flow reaction 3 hours.Add the long-pending ionized water termination reaction of monoploid during reaction terminating, obtain reactive mixture spices.
Get the reactive mixture spices that makes, be dissolved in the water by 0.5% (pipe tobacco dry weight) addition, add in the flue-cured tobacco group, the leaf group was at room temperature dried 1 day, allowed moisture in cut tobacco content remain on about 14%, and manual cigarette is smoked panel test.Cigarette all has dense baking perfume (or spice), presents light mixed type style.
Embodiment 4: fruit extract is selected the SUANMUGUA pulp for use, and ammonium acetate is adopted in the ammonia source, and sugar calculates with ammonium acetate with glucose and reacted in 1: 1.1 in molar ratio in the SUANMUGUA pulp.Temperature of reaction is preferably 90 ℃, back flow reaction 1 hour.Add the long-pending deionized water termination reaction of monoploid during reaction terminating, obtain reactive mixture spices.
Get the reactive mixture spices that makes, be dissolved in the water by 3% (pipe tobacco dry weight) addition, add in the flue-cured tobacco group, the leaf group was at room temperature dried 2 days, allowed moisture in cut tobacco content remain on about 14%, and manual cigarette is smoked panel test.Cigarette all has dense baking perfume (or spice), presents light mixed type style.
Example 5: fruit extract is selected the plum pulp for use, and Secondary ammonium phosphate is adopted in the ammonia source, and sugar calculates with ammonium acetate with glucose and reacted in 1: 1.2 in molar ratio in the plum pulp.Temperature of reaction is 60-100 ℃, is preferably 90 ℃, back flow reaction 1-2 hour, is preferably 1 hour.Add the long-pending deionized water termination reaction of monoploid during reaction terminating, obtain reactive mixture spices.
Example 6: fruit extract is selected hawthorn extract for use, and gaseous ammonia is adopted in the ammonia source, and sugar calculates with ammonia with glucose and reacted in 1: 2 in molar ratio in the pulp.Temperature of reaction is 60-100 ℃, is preferably 100 ℃, back flow reaction 1-2 hour, is preferably 1 hour.Add the long-pending deionized water termination reaction of monoploid during reaction terminating, obtain reactive mixture spices.
Example 7: fruit extract is selected SUANMUGUA medicinal extract for use, and Secondary ammonium phosphate is adopted in the ammonia source, and sugar calculates with Secondary ammonium phosphate with glucose and reacted in 1: 1.5 in molar ratio in the pulp.Temperature of reaction is 60-100 ℃, is preferably 80 ℃, back flow reaction 1-2 hour, is preferably 1 hour.Add the long-pending deionized water termination reaction of monoploid during reaction terminating, obtain reactive mixture spices.
Example 8: fruit extract is selected plum medicinal extract for use, and ammonium acetate is adopted in the ammonia source, and sugar calculates with ammonium acetate with glucose and reacted in 1: 1.5 in molar ratio in the pulp.Temperature of reaction is 60-100 ℃, is preferably 90 ℃, back flow reaction 1-2 hour, is preferably 1 hour.Add the long-pending deionized water termination reaction of monoploid during reaction terminating, obtain reactive mixture spices.
Example 9: fruit extract is selected tamarind medicinal extract for use, and ammonium sulfate is adopted in the ammonia source, and sugar calculates and ammonium sulfate with glucose in the pulp, reacts in 1: 1.5 in molar ratio.Temperature of reaction is 60-100 ℃, is preferably 90 ℃, back flow reaction 1-2 hour, is preferably 1 hour.Add the long-pending deionized water termination reaction of monoploid during reaction terminating, obtain reactive mixture spices.
Example 10:(temperature of reaction selects lower limit and time to choose limit) fruit extract selects Sucus Mali pumilae for use, and Secondary ammonium phosphate is adopted in the ammonia source, and sugar calculates with Secondary ammonium phosphate with glucose and reacted in 1: 2 in molar ratio in the pulp.Temperature of reaction is 60-100 ℃, is preferably 75 ℃, back flow reaction 1-2 hour, is preferably 1 hour.Add the long-pending deionized water termination reaction of monoploid during reaction terminating, obtain reactive mixture spices.
Get the reactive mixture spices that makes among the example 5-10, be dissolved in the alcohol by 1% (pipe tobacco dry weight) addition, be sprayed onto in the flue-cured tobacco group, the leaf group was at room temperature dried 1-2 days, allowed moisture in cut tobacco content remain on about 14% manual cigarette and smoked panel test.Cigarette all has denseer baking perfume (or spice), presents fruital breath separately simultaneously, has light mixed type style.
The present invention utilizes the reactive mixture spices of preparation, is added on Ye Zuzhong according to different proportionings, handles the leaf group under certain condition, and the pipe tobacco suction quality that makes has significant improvement, has dense fragrance and comfortable mouthfeel.
Claims (9)
1, a kind of preparation method of reactive mixture spices, be primarily characterized in that with fruit extract and ammonia source be raw material, mol ratio 1: 1 ~ 2 by sugar and ammonium hydroxide/ammonia/ammonium salt is mixed, under 40-120 ℃ of temperature, reacted 1-3 hour, obtain reactive mixture spices, reaction terminating need add the long-pending ionized water of reactive mixture spices monoploid.
2, the preparation method of a kind of reactive mixture spices according to claim 1 is characterized in that described fruit extract is the extract of Kiwifruit, hawthorn, SUANMUGUA, plum, tamarind, apple or banana.
3, preparation method according to claim 1 and 2 is characterized in that described ammonia source is ammonium hydroxide, ammonia, ammonium acetate, volatile salt, ammonium sulfate or Secondary ammonium phosphate.
4, the preparation method of reactive mixture spices according to claim 1 and 2 is characterized in that described two kinds of proportioning raw materials are 1: 1 mol ratio.
, the preparation method of reactive mixture spices according to claim 1 and 2, it is characterized in that temperature of reaction is at 60-100 ℃.
6. the preparation method of reactive mixture spices according to claim 1 and 2, its characteristic reaction time was at 1.5-2 hour.
7, the application of reactive mixture spices according to claim 1 in tobacco is characterized in that reactive mixture spices and water or ethanol are mixed into solution, adds in the pipe tobacco by pipe tobacco dry weight 0.5-5% addition.
8, the application of reactive mixture spices according to claim 7 in tobacco is characterized in that the pipe tobacco treatment temp is that room temperature is dried or 30-60 ℃ of baking.
9, the application of reactive mixture spices according to claim 7 in tobacco is characterized in that the pipe tobacco treatment temp is 50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100401408A CN1298826C (en) | 2004-07-04 | 2004-07-04 | Method for preparing reactive mixture flavor and its use in tobacco |
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| CNB2004100401408A CN1298826C (en) | 2004-07-04 | 2004-07-04 | Method for preparing reactive mixture flavor and its use in tobacco |
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| CN1594521A CN1594521A (en) | 2005-03-16 |
| CN1298826C true CN1298826C (en) | 2007-02-07 |
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| CNB2004100401408A Expired - Fee Related CN1298826C (en) | 2004-07-04 | 2004-07-04 | Method for preparing reactive mixture flavor and its use in tobacco |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101497845B (en) * | 2008-01-30 | 2012-10-03 | 湖北中烟工业有限责任公司 | Method for producing cigarette flavor by maillard reaction with red date extract as raw material |
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| CN100364464C (en) * | 2005-09-26 | 2008-01-30 | 中国烟草总公司郑州烟草研究院 | Water-soluble, high-molecular brown reaction product, and its application in tobacco |
| CN101176571B (en) * | 2007-11-02 | 2012-12-26 | 云南瑞升烟草技术（集团）有限公司 | Preparation method of perfume for tobacco |
| CN101608145B (en) * | 2008-06-16 | 2012-08-29 | 湖北中烟工业有限责任公司 | Method for producing flavor for tobacco by using plant hydrolyzed extract and fruit extract as raw materials |
| CN101633864B (en) * | 2009-07-07 | 2013-01-30 | 广东中烟工业有限责任公司 | Apple-flavored essence for tobacco, preparation method and application thereof |
| CN102002436B (en) * | 2009-09-02 | 2012-10-03 | 湖北中烟工业有限责任公司 | Method for preparing reaction-type perfume material by using extraction residues |
| CN103653238B (en) * | 2012-09-17 | 2015-12-02 | 福建中烟工业有限责任公司 | The application of papaya leaf extract in cigarette |
| CN103070475B (en) * | 2013-01-10 | 2015-05-20 | 川渝中烟工业有限责任公司 | Cigar tobacco leaf additive and production method thereof |
| CN103211297B (en) * | 2013-04-03 | 2015-04-08 | 红云红河烟草(集团)有限责任公司 | Preparation method of kiwi fruit extracts and application of kiwi fruit extracts in cigarettes |
| CN103637394A (en) * | 2013-12-02 | 2014-03-19 | 中国烟草总公司重庆市公司烟草科学研究所 | Preparation method of tobacco sheet shreds with banana taste |
| CN103919096B (en) * | 2014-04-11 | 2015-07-01 | 青岛清光食品有限公司 | Preparation method of peanut essential oil and peanut flavoring agent |
| CN104017648A (en) * | 2014-06-13 | 2014-09-03 | 广西科技大学 | Method for preparing maillard reaction product of longan extract and application of products to cigarettes |
| CN104017647A (en) * | 2014-06-13 | 2014-09-03 | 广西科技大学 | Method for preparing maillard reaction product of mango extract and application of product to cigarettes |
| CN104187550B (en) * | 2014-09-09 | 2015-09-30 | 王婧婧 | A kind of preparation method of brown sugar plum-flavor essence |
| CN104862076A (en) * | 2015-06-04 | 2015-08-26 | 湖北中烟工业有限责任公司 | Preparing method of Maillard reactant of mixed juice for tobaccos |
| CN105713844B (en) * | 2016-04-18 | 2019-04-05 | 云南中烟工业有限责任公司 | A kind of trichoderma aureoviride bacterial strain and the method for preparing acid Chinese quince tobacco aromaticss with it |
| CN112971200B (en) * | 2021-02-07 | 2023-07-14 | 无锡华叶生物科技有限公司 | Preparation method of plum isolate for cigarettes |
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| 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 |
| CN1415717A (en) * | 2002-11-08 | 2003-05-07 | 华宝香化科技发展（上海）有限公司 | Method for producing cigarette spicery made from extractive material of tobacco as raw material |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN1415717A (en) * | 2002-11-08 | 2003-05-07 | 华宝香化科技发展（上海）有限公司 | Method for producing cigarette spicery made from extractive material of tobacco as raw material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101497845B (en) * | 2008-01-30 | 2012-10-03 | 湖北中烟工业有限责任公司 | Method for producing cigarette flavor by maillard reaction with red date extract as raw material |
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| CN1594521A (en) | 2005-03-16 |
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