Lotus seed Maillard reactant, preparation method thereof and cigarette feed liquid

A Maillard reactant and Maillard reaction technology are applied in the preparation of tobacco, tobacco, application, etc., and can solve the problems of unsatisfactory extraction effect of active ingredients, waste of raw materials, production cost, and monotonous product aroma, and improve the comfort of cigarettes. The effect of reducing the smoke, reducing the fumes, and modifying the smoke

Active Publication Date: 2022-07-15
CHINA TOBACCO HEBEI INDUSTRIAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some of the existing Maillard reactants are only simple reactions between sugar and amino acids, the product aroma is monotonous, and the effect is not ideal; The effect is not ideal, resulting in the waste of raw materials and the increase of production costs

Method used

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  • Lotus seed Maillard reactant, preparation method thereof and cigarette feed liquid
  • Lotus seed Maillard reactant, preparation method thereof and cigarette feed liquid

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preparation example Construction

[0036] The embodiment of the present invention provides a preparation method of lotus seed Maillard reactant for cigarettes, which comprises the following steps:

[0037] 1), carry out cleaning, drying and pulverizing successively by removing the core lotus seeds, obtain lotus seed powder;

[0038] 2), adopt ultrasonic-assisted extraction method, extract the water-soluble polysaccharide in described lotus seed powder, obtain lotus seed extract;

[0039] 3) using compound enzyme to carry out enzymolysis to the lotus seed extract;

[0040] 4), after enzymolysis, carry out successively de-enzyme, sterilization, primary filtration, concentration, secondary filtration, obtain lotus seed extract;

[0041] 5), add amino acid to described lotus seed extract, carry out Maillard reaction, obtain lotus seed Maillard reactant after reaction.

[0042]The above-mentioned step 1) is the process of carrying out lotus seed pretreatment. Since the lotus seed core contains a lot of bitter sub...

Embodiment 1

[0068] 【Preparation of lotus seed Maillard reactant】

[0069] The lotus seeds were removed from the core, dried in an oven at 50° C. for 3 hours, and crushed to 60 mesh by a pulverizer to obtain lotus seed powder. Take 100g lotus seed powder, add 20 times the volume of citric acid buffer solution, and extract by ultrasonic at 150kw at 25°C for 60min. After the sample was cooled to room temperature, the pH was adjusted to 5, and a composite enzyme consisting of α-amylase, saccharification enzyme, cellulase, and hemicellulase was added, and the amount added was 24wt% of lotus seed powder: 30wt%: 18wt%: 18wt% %, enzymatically hydrolyzed at 60 °C for 8 hours, and the measured sugar rate after enzymatic hydrolysis was 61.46%. Subsequently, the enzyme was inactivated and sterilized in a 100° C. boiling water bath, and then returned to normal temperature, and then centrifuged at 4000 rpm for 30 min. The supernatant was concentrated under reduced pressure, the temperature of the con...

Embodiment 2

[0089] 【Preparation of lotus seed Maillard reactant】

[0090] The lotus seeds were removed from the core, dried in an oven at 45°C for 4 hours, and crushed to 20 mesh by a pulverizer to obtain lotus seed powder. Take 100g lotus seed powder, add 10 times the volume of citric acid buffer solution, and extract by ultrasonic at 100kw at 40°C for 20min. After the sample was cooled to room temperature, the pH was adjusted to 4, and a composite enzyme composed of α-amylase, saccharification enzyme, cellulase, and hemicellulase was added, and the addition amount was 24wt% of lotus seed powder: 30wt%: 18wt%: 18wt% %, enzymatically hydrolyzed for 2 hours at 40 °C, and the sugar rate was 55.58% after enzymatic hydrolysis. Subsequently, the enzyme was inactivated and sterilized in a 100°C boiling water bath, and then returned to normal temperature, and then centrifuged at 10,000 rpm for 15 min. The supernatant was concentrated under reduced pressure, the temperature of the concentrated ...

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Abstract

The invention relates to the field of cigarette processing and manufacturing, in particular to a lotus seed Maillard reactant, a preparation method thereof and cigarette feed liquid. The preparation method of the lotus seed Maillard reactant for the cigarettes comprises the following steps: sequentially cleaning, drying and crushing plumule-removed lotus seeds to obtain lotus seed powder; extracting water-soluble polysaccharide in the lotus seed powder by adopting an ultrasonic-assisted extraction method to obtain a lotus seed leaching solution; carrying out enzymolysis on the lotus seed leach liquor by using a compound enzyme; after enzymolysis, sequentially performing enzyme deactivation, sterilization, primary filtration, concentration and secondary filtration to obtain a lotus seed extract; and adding amino acid into the lotus seed extract, and carrying out Maillard reaction to obtain the lotus seed Maillard reactant. The lotus seed Maillard reactant prepared by the method disclosed by the invention is added into cigarettes, so that the aroma is increased, the smoothness and softness of smoke are improved, the comfort of the cigarettes is improved, the irritation is reduced, the offensive odor is reduced, and the quality of the cigarettes is improved.

Description

technical field [0001] The invention relates to the field of cigarette processing and manufacturing, in particular to a lotus seed Maillard reactant, a preparation method thereof, and a cigarette feeding solution. Background technique [0002] In recent years, with the reduction of tar content in cigarettes and the increasingly prominent controversy over smoking and health issues, a difficult and challenging problem faced by the tobacco industry is to reduce tar while maintaining sufficient flavor in cigarettes. At present, many cigarette factories use various flavoring agents to make up for the lack of cigarette flavor while carefully preparing cigarette formulations. Maillard reaction, also known as "non-enzymatic browning reaction", is a series of reactions such as condensation, dehydration, degradation and redox reactions between amino acids and reducing sugars or carbonyl compounds. Because the Maillard reaction product contains a lot of aroma substances, and most of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/24A24B3/12
CPCC11B9/0003A24B15/24A24B3/12
Inventor 张逸寒臧浩科郝亚宾王蕊阎瑾鲍峰伟潘文亮郝建辉
Owner CHINA TOBACCO HEBEI INDUSTRIAL CO LTD
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