Method for improving cut stem sensory quality by proline solid phase Maillard reaction

Abstract

The invention aims to provide a method for improving cut stem sensory quality by a proline solid phase Maillard reaction. The method comprises the steps that in the production process of cut stem charging, a certain proportion of proline and reducing sugar or composite sugar source and catalyst aqueous solution are sprayed onto the cut stem; under the certain temperature condition, the proline solid phase Maillard reaction is carried out in the online production process of the cut stem; thus composition variety and content of aroma in the cut stem are improved; flue gas irritation and spare gas are reduced; smoke aroma is enriched; smoke gas is delicate and soft; the sense of sweetness is increased; the taste is improved; the sensory quality of the cut stem is improved; the appearance is closed to high-quality cigarette tobacco; the source of raw materials is safe and extensive, and the process condition is mild and easy to achieve.

Description

technical field [0001] The invention relates to the field of tobacco processing, in particular to a method for improving the sensory quality of cut stems by proline solid-phase Maillard reaction. Background technique [0002] Maillard reaction flavors have always been extremely important and valuable flavors in tobacco and food, and Maillard reactants are widely used in tobacco flavors. Maillard reactions may occur in tobacco during the process of conditioning, aging, processing and smoking. With the improvement of people's health awareness, the difficulties faced by cigarette factories in solving the problem of reducing the amount of cigarette tar while maintaining or satisfying the availability of cigarette smoking have become increasingly prominent. As one of the important ways to form the characteristic aroma of tobacco, the Maillard reaction has been favored for its application in tobacco flavoring. According to different sugar sources and nitrogen sources, the aroma ...

AI Technical Summary

Problems solved by technology

Shredded stems are processed from tobacco stems, but because tobacco stems contain a large amount of macromolecular substances such as cellulose, pectin, lignin, and polysaccharides, the finished shredded stems have disadvantages such as large sensory stimulation, high concentration, and obvious miscellaneous gas

[0004] A Chinese patent application discloses "a flavor enhancer for tobacco stems and its preparation method and application" (application number 201310394332.8), using maple syrup as a natural sugar source and mixed amino acids for Maillard reaction, wherein maple sugar and mixed amino acids The mass ratio is 10-25:1, and the tobacco stem flavor enhancer is prepared, which has the defects of excessive natural sugar source, high sugar content in the Maillard reaction product, high viscosity, and large smoke irritation.

A Chinese patent application discloses "a method for improving the quality of cut stems" (application number 201410002912.2). When washing the stems, the tobacco stems are soaked or cleaned with a circulating protease aqueous solution, and the compound enzyme solution (composite The enzyme is composed of pectinase, cellulase and xylanase) sprayed on thick stem slices and stored for more than 6 hours; additives (additives refer to amino acid solutions selected from glutamic acid, phenylalanine, asparagus) in proportion Amino acid, proline or a combination thereof) is applied to the stalks at a ratio of ≥1%, and stored at room temperature for more than 0.5 hours, which has defects such as complex process, high process cost, and long time-consuming process, and Maillard reaction The time is short, the reaction temperature is low, there is no reaction catalyst and stabilizer, it is only 0.5h at normal temperature, the reaction is not sufficient, and the aroma-enhancing effect of the Maillard reaction product is not good; Method" (ZL201510041600.7), extract the tobacco stems or stem slices with an alcohol solution, then add the alcohol extract back to the shredded stems made of the tobacco stems or stem slices, and wash with water combined with acid hydrolysis , enzymatic hydrolysis to remove macromolecules (such as pectin, protein, etc.) in tobacco stems that are unfavorable to tobacco smoking, while the crude alcohol extract of tobacco stems still has strong irritation, high concentration, obvious miscellaneous gases, and insufficient aroma However, in the on-line production process of cut stems, the method and application of adding proline, reducing sugar and or sugar source to carry out solid-phase Maillard reaction of cut stems to improve the sensory quality of cut stems has not been reported yet.

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