Preparation method for beet flavor for tobacco

A technology of sugar beets and spices, applied in the direction of essential oils/spices, tobacco, applications, etc., can solve the problems of maintaining the characteristic aroma components of spices, low cellulose reduction rate, and cost increase, etc., to achieve reduced cellulose content, less residue, Yield-increasing effect

Inactive Publication Date: 2015-12-02
HUBEI CHINA TOBACCO IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, methods for removing cellulose from sugar beets include sedimentation by sedimentation agent, alcohol precipitation, etc., but these treatment methods are not conducive to maintaining the characteristic aroma components in spices, and the operation is complicated, the cost increases, and the cellulose reduction rate is not high

Method used

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  • Preparation method for beet flavor for tobacco
  • Preparation method for beet flavor for tobacco
  • Preparation method for beet flavor for tobacco

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Get 500 grams of fresh beets, add 2.5L of clear water to wash twice, use a juicer to beat the cleaned beets, collect the slurry, and the slurry is beet juice; get 5g cellulase (this cellulase was produced in Hangzhou, China) Aroma Chemical Co., Ltd.), add 25mL of quality distilled water and stir to dissolve, and then filter with a 0.8 micron filter membrane to get the filtrate to obtain a cellulase solution; take 0.1g of the cellulase solution and add it to 1L of beet juice. 3. Carry out enzyme treatment reaction at 25°C for 5 hours to obtain an enzyme treatment solution; then adjust the pH value of the enzyme treatment solution to 8 at a stirring speed of 6000 rpm, carry out isoelectric point precipitation, and stir for 30 minutes. Stand still for 24 hours to obtain the enzyme-treated sedimentation liquid; coarsely filter the enzyme-treated sedimentation liquid with gauze to filter out large particles of impurities, and then filter the coarse filtrate again with a 0.8 m...

Embodiment 2

[0028] Carry out embodiment 1 repeatedly by the same steps as described, the difference is that the consumption ratio of used cellulase solution and beet juice is 1 gram of cellulase 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 carrying out isoelectric point precipitation, the stirring speed is 7000 rpm, adjust the pH value of the enzyme treatment solution to 9, stir for 30 minutes, and stand for 12 hours; during the concentration process, concentrate The temperature is 60°C and the concentration pressure is 0.1 atmosphere. Concentrated to a relative density of beet spices of 1.157g / cm 3 . Compared with the pressed beet juice, the cellulose concentration of the tobacco beet flavor prepared by the method of the invention is reduced by 84.50%, and compared with the tobacco beet flavor without cellulase treatment and other treatment steps, the cellulose concen...

Embodiment 3

[0030] Carry out embodiment 1 repeatedly by the same steps as described, the difference is that the consumption ratio of used cellulase solution and beet juice is 5 grams of cellulase solution: 1 liter of beet juice; The pH value of enzyme treatment is 5, and the enzyme treatment temperature at 40°C, and the enzyme treatment time is 15 hours; when performing isoelectric point precipitation, the stirring speed is 7000 rpm, adjust the pH value of the enzyme treatment solution to 9, stir for 30 minutes, and stand for 14 hours; during the concentration process, concentrate The temperature is 60°C and the concentration pressure is 0.1 atmosphere. Concentrated to a relative density of beet flavor of 1.165g / cm 3 . Compared with the pressed beet juice, the cellulose concentration of the tobacco beet flavor prepared by the method of the invention is reduced by 86.50%, and compared with the tobacco beet flavor without cellulase treatment and other treatment steps, the cellulose concent...

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Abstract

The invention provides a preparation method for a beet flavor for tobacco. The preparation method comprises the following steps: (1) beating beet to collect slurry so as to obtain beet juice; (2) adding distilled water into cellulase to dissolve the cellulase, filtering the solution and fetching the filtrate to obtain a cellulase solution, and adding the cellulase solution into the beet juice for enzyme treatment reaction to obtain an enzyme treatment solution; (3) adjusting the pH of the enzyme treatment solution to a cellulase isoelectric point for isoelectric point sedimentation, and allowing the solution to stand to obtain an enzyme treatment sedimentation liquid; (4) coarsely filtering and finely filtering the enzyme treatment sedimentation liquid to obtain a clear sedimentation liquid; and (5) carrying out vacuum concentration on the clear sedimentation liquid to obtain the beet flavor. The method provided by the invention can be used for removing a lot of cellulose in beet, and can be used for improving irritant taste caused by a lot of cellulose if being applied to cigarettes, so that the smoke is more fine, smooth and flexible. The method is relatively high in cellulose reducing rate and simple in preparation process.

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 fragrance. Background technique [0002] Beet (Betavulgaris), also known as beet vegetable, is a biennial herb with conical to spindle-shaped roots and juicy. Moisture accounts for 75%, and solid matter accounts for 25%. In the solid matter, sucrose accounts for 16% to 18%, and non-sugar substances account for 7% to 9%. Non-sugar substances are divided into two types: soluble and insoluble: insoluble non-sugars are mainly cellulose, hemicellulose, protocellulose and protein; soluble non-sugars are divided into inorganic non-sugars and organic non-sugars. Beetroot is the main source of edible sugar, and the world's beet planting area accounts for about 48% of sugar crops, ranking second only to sugarcane. Beet root tubers have wide application prospects in the flavor and fragrance industry because of their rich sugar su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/24
Inventor 王娜熊国玺司辉尹团章董爱君
Owner HUBEI CHINA TOBACCO IND
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