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Preparation method of beet extract for cigarettes

A technology of sugar beet and extract, applied in the field of tobacco flavors and fragrances, can solve the problems of negative effect of cigarette residue, low pectin reduction rate, influence on sugar enrichment, etc. Effect

Inactive Publication Date: 2015-10-28
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw material for tobacco flavor prepared from beets has the effect of soft and delicate smoke in cigarettes. However, due to the large amount of pectin contained in beets, it will bring residual negative effects to cigarettes.
In the prior art, the methods for removing pectin in sugar beet include sedimentation with sedimentation agent and alcohol precipitation, etc., but these treatment methods will affect the enrichment of sugar, and the operation is complicated, the cost increases, and the pectin reduction rate is not high

Method used

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  • Preparation method of beet extract for cigarettes

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Experimental program
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Effect test

Embodiment 1

[0026] Get 500 grams of fresh beets, add 5 times the volume of clear water to wash twice, use a juicer to beat the cleaned beets, collect the slurry, and the slurry is beet juice; Hangzhou Zhongxiang Chemical Co., Ltd.), add 5 times the quality of distilled water and stir to dissolve, then filter with a 0.8-micron membrane filter, get the filtrate, and get the pectinase solution; add the gained pectinase solution to the beet juice. The consumption ratio of gelatinase solution and beet juice is 0.1 gram pectinase solution: 1 liter of beet juice, the pH value is 3, the temperature is to carry out enzyme treatment reaction 5 hours under 25 ℃, obtain enzyme treatment liquid; Adjust the pH value of the enzyme treatment solution to 8 at a stirring speed of 10 minutes, carry out isoelectric point sedimentation, stir for 10 minutes, and let stand for 12 hours to obtain the enzyme treatment settlement solution; coarsely filter the enzyme treatment settlement solution with gauze to filte...

Embodiment 2

[0028] Carry out embodiment 1 repeatedly by the same steps as described, the difference is that the consumption ratio of used pectinase solution and beet juice is 1 gram of pectinase solution: 1 liter of beet juice; the pH value of enzyme treatment is 5, and the enzyme treatment temperature at 30°C, and the enzyme treatment time is 12 hours; when performing isoelectric point precipitation, the stirring speed is 8000 rpm, adjust the pH value of the enzyme treatment solution to 9, stir for 20 minutes, and stand for 18 hours; during the concentration process, concentrate The temperature is 70°C and the concentration pressure is 0.1 atmosphere. Concentrate to the relative density of sugar beet extract is 1.2570g / cm 3 . Compared with the pressed beet juice, the pectin concentration of the tobacco beet extract prepared by the method of the present invention is reduced by 58.13%, and compared with the tobacco beet flavor without pectinase treatment and other treatment steps, the pec...

Embodiment 3

[0030] Carry out embodiment 1 repeatedly by the same steps as described, the difference is that the consumption ratio of pectinase solution used and beet juice is 10 gram pectinase solution: 1 liter of beet juice; The pH value of enzyme treatment is 7, and the enzyme treatment temperature at 40°C, and the enzyme treatment time is 30 hours; when carrying out isoelectric point sedimentation, the stirring speed is 12000 rpm, adjust the pH value of the enzyme treatment solution to 10, stir for 30 minutes, and let it stand for 24 hours; during the concentration process, concentrate The temperature is 80°C and the concentration pressure is 0.2 atmospheres. Concentrate to a relative density of sugar beet extract of 1.350g / cm 3 . Compared with the pressed beet juice, the pectin concentration of the tobacco beet extract prepared by the method of the present invention is reduced by 78.40%, and compared with the tobacco beet flavor without pectinase treatment and other treatment steps, ...

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Abstract

The invention provides a preparation method of a beet extract for cigarettes. The preparation method comprises the steps that 1, beet is beaten, serous fluid is collected, and beet juice is obtained; 2, distilled water is added into pectinase for dissolution, filtering is carried out, a filtrate is obtained, a pectinase solution is obtained, the pectinase solution is added into the beet juice for an enzyme treatment reaction, and an enzyme treatment fluid is obtained; 3, the pH of the enzyme treatment fluid is adjusted to the pectinase isoelectric point, isoelectric point sedimentation and standing are carried out, and enzyme treatment sedimentation fluid is obtained; 4, rough filtration and refined filtration are carried out on enzyme treatment sedimentation fluid in sequence, and clarified sedimentation fluid is obtained; 5, vacuum concentration is carried out on the clarified sedimentation fluid, and therefore the beet extract is obtained. By means of the preparation method, a large amount of pectin in beet can be removed, then the beet extract is applied to cigarettes, irritant taste caused by a large amount of pectin can be relieved, smoke is finer and smoother, the pectin decreasing rate is high, and the preparation technology is simple.

Description

technical field [0001] The invention relates to the technical field of tobacco essence and fragrance, in particular to a preparation method of tobacco beet extract. Background technique [0002] Beet (Beta vulgaris), also known as beet vegetable, is a biennial herb with conical to spindle-shaped roots and juicy. The water in sugar beet accounts for 75%, the solid matter accounts for 25%, of which the sucrose accounts for 16%-18% in the solid matter, and the non-sugar matter accounts for 7%-9%. Non-sugar substances are divided into soluble and insoluble substances. Insoluble non-sugar substances are mainly cellulose, hemicellulose, protopectin and protein; soluble non-sugar substances are divided into inorganic non-sugar substances and organic non-sugar substances. Beetroot is the main source of table sugar and today accounts for approximately 48% of sugar crops. Beet root tubers have wide application prospects in the flavor and fragrance industry because of their rich suga...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
Inventor 王娜熊国玺司辉赵国豪尹团章
Owner HUBEI CHINA TOBACCO IND
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