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Preparation method of subcritical raisin extract and application of subcritical raisin extract in cigarettes

A technology of raisin sub-extract, applied in application, tobacco, food science and other directions, can solve problems such as application limitation, loss of easily oxidizable substances, oral astringency, etc.

Inactive Publication Date: 2015-03-25
ZHENGZHOU TOBACCO RES INST OF CNTC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, tobacco flavors are divided into synthetic flavors and natural flavors. Because people have always been controversial about the safety of synthetic flavors, their application is limited.
However, the long-term heating process may lead to the loss of easily oxidized substances. In addition, grape skins contain tannins, which will cause astringent sensation in the mouth; compared with solvent extraction, subcritical extraction technology can retain the original flavor of raisins , and the use of subcritical extraction technology to prepare raisin extract and its application in cigarettes has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The raisins that had been washed and removed of impurities were placed in a freeze dryer, dried for 48 h, and then crushed. 200 g of processed raisins were taken for subcritical extraction: the extraction pressure was 0.78 MPa, the extraction temperature was room temperature, the extraction solvent was dimethyl ether, the entrainer was 95% ethanol, the solid-liquid ratio was 1:2, and the extraction time was 1 h. After the extraction is completed, the extraction mixture enters the separation tank, and the extraction solvent is separated by the principle of vacuum evaporation to obtain the subcritical extract of raisins.

[0014] The above-mentioned raisin extract was diluted with 95% ethanol to a mass concentration of 1%, and injected into blank cigarettes with an automatic injection flavoring apparatus, and the injection volume was 2 μL / cigarette. After the injection, the cigarettes were packed into cigarette packs, sealed and placed under the conditions of 22 °C ± 2 °C...

Embodiment 2

[0016] The raisins that had been washed and removed of impurities were placed in a freeze dryer, dried for 48 h, and then crushed. Get 200 g of processed raisins for subcritical extraction: the extraction pressure is 0.89 MPa, and the extraction temperature is 40 o C, the extraction solvent is propane and the extraction time is 1.5 h. After the extraction is completed, the extraction mixture enters the separation tank, and the extraction solvent is separated by the principle of vacuum evaporation to obtain the subcritical extract of raisins.

[0017] The above-mentioned raisin extract was diluted with 95% ethanol to a mass concentration of 1%, and injected into blank cigarettes with an automatic injection flavoring device, and the injection volume was 5 μL / cigarette. After the injection, the cigarettes were packed into cigarette packs, sealed and placed under the conditions of 22 °C ± 2 °C and RH 60% ± 5% for 1 week, and then the flavoring effect was evaluated. The results o...

Embodiment 3

[0019] The raisins that had been washed and removed of impurities were placed in a freeze dryer, dried for 48 h, and then crushed. Get 200 g of processed raisins for subcritical extraction: the extraction pressure is 0.45 MPa, and the extraction temperature is 50 o C, the extraction solvent is butane, and the extraction time is 0.5 h. After the extraction is completed, the extraction mixture enters the separation tank, and the extraction solvent is separated by the principle of vacuum evaporation to obtain the subcritical extract of raisins.

[0020] The above-mentioned raisin extract and the extract obtained by solvent extraction were diluted with 95% ethanol to a mass concentration of 1%, and injected into blank cigarettes with an automatic injection flavoring device, and the injection volume was 10 μL / cigarette. After the injection, the cigarettes were put into the cigarette case, sealed and stored at 22 °C ± 2 °C and RH 60% ± 5% for 1 week, and then the flavoring effect w...

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Abstract

The invention discloses a preparation method of a subcritical raisin extract and an application of the subcritical raisin extract in cigarettes. The subcritical raisin extract is characterized by being prepared by the following method: pretreating raw materials and extracting at an extraction pressure of 0.5MPa to 3MPa at the temperature of 0-50 DEG C by taking butane, propane or dimethyl ether as a subcritical extracting solvent, wherein an entrainer used is 55% to 95% ethanol. After being added with the subcritical raisin extract, cigarette shreds are free of peculiar smells in smoke and harmonious in fragrance; due to the subcritical raisin extract, the fragrance quality and the smoke fineness and tenderness of the cigarettes are both improved; the fragrance amount of the cigarettes is increased; impurity gas and irritation of the smoke are reduced; the overall smoking quality of the cigarette is improved. The most prominent characteristics of the subcritical raisin extract prepared by the method disclosed by the invention are that the subcritical raisin extract prepared by the method can be used as a cigarette additive, the application of the additive does not change the original performances and processing technique of the cigarettes, the fragrance quality of the cigarettes is improved and the sensory comfort degree of the cigarettes is increased, so the subcritical raisin extract has better significance and value for actual production.

Description

technical field [0001] The invention relates to a cigarette additive, in particular to a preparation method of a raisin subcritical extract and its application in cigarettes. This application does not change the existing processing technology of cigarettes, and can improve the smoking quality and sensory comfort of cigarettes. Background technique [0002] In tobacco products, the aroma and taste of tobacco are very important. In recent years, with the reduction of the tar content of cigarettes, low-tar cigarettes have a lighter smoke taste, weakened aroma, and weakened cigarette product style characteristics, which are difficult to be recognized by consumers. accept. Therefore, while reducing the harm and coke of cigarettes, increasing the flavor of cigarettes and increasing the concentration of smoke are key issues. Cigarette flavoring is a key link in the cigarette production process, and it is also one of the effective means to improve the product style and improve the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B15/26
CPCC11B9/025A24B15/26
Inventor 徐秀娟王甜庞会利何保江张文娟屈展胡军秦广雍杨伟平霍现宽
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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