Preparation method of mango-flavor raw material for cigarettes as well as product and application of mango-flavor raw material

Abstract

The invention relates to a preparation method of a mango-flavor raw material for cigarettes as well as a product and application of the mango-flavor raw material for cigarettes, and the preparation method comprises the following steps: pulping mango pulp, mixing with water, and carrying out flash extraction treatment to obtain a mixed solution; mixing the mixed solution with absolute ethyl alcohol or an ethanol water solution, and carrying out ultrasonic-assisted extraction to obtain a mixture; and centrifuging the mixture, taking the supernatant liquid part, concentrating, and drying to obtain the mango-flavor raw material for cigarettes. According to the method, a flash extraction and ultrasonic-assisted extraction combined mode is adopted for mango pulp, the two processes are matched with each other and have a synergistic effect, compared with a traditional water extraction mode or an alcohol extraction mode, the prepared product has more obvious sweet aroma and fruity aroma when being used in tobacco products, the aroma, richness, fineness and softness of smoke are improved, and the taste of the tobacco products is improved. Meanwhile, the smoking comfort can be obviously improved, the irritation to the throat and the nasal cavity is reduced, and the tobacco flavor is excellent in comprehensive sensory performance.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of tobacco flavor, and relates to a preparation method of a tobacco mango flavor raw material, a product thereof and application, in particular to a preparation method of a tobacco mango flavor raw material with sweet aroma style and capable of improving smoking comfort and rich aroma of smoke, and a product thereof and application. BACKGROUND

[0002] The aroma style and taste of cigarettes are important product attributes, and are also the basis for smokers to form preferences for cigarette brands. When smoking, sweetness can bring comfort and pleasure to consumers. Tobacco itself has a sweet taste when burned, and the sweet aroma is divided into light sweet, sweet and caramel sweet, but the sweet taste is weak. In order to highlight the characteristics of the aroma style of cigarettes and eliminate the bitter, dry and astringent tastes caused by the tobacco itself, cigarette product developers often add some sweetening and moisturizing tobacco flavors when adjusting the aroma of cigarettes to increase the sweet and moist feeling of cigarettes, reduce irritation, and make the aftertaste comfortable. These tobacco flavors are indispensable added ingredients in the production process of tobacco products, have the characteristics of perfecting the aroma style of products and masking bad odors, and are considered as one of the key core technologies affecting the sensory quality of cigarettes.

[0003] The main characteristics of Chinese-style cigarettes are the aroma style and taste characteristics suitable for Chinese consumers. Among them, the fruit sweet aroma style is the most popular aroma style among Chinese consumers. CN106047487A discloses a fruit sweet aroma essence for tobacco drop pills, which is prepared by mixing and stirring Brazil sweet orange oil, cold-pressed lemon oil, dried orange peel essential oil, pineapple essential oil, red jujube extract, fig essential oil, walnut essential oil, beeswax essential oil, apricot extract, tulare ketone and olive oil until uniform, then filtering the sediment after standing to obtain the fruit sweet aroma essence. When applied to cigarettes, the fruit sweet aroma is significantly increased, the aroma is elegant and elegant, and the aftertaste is sweet and comfortable. CN115462552A discloses a flavor with fruit sweet aroma, a preparation method thereof and application in cigarettes. The preparation method of the flavor is to perform multi-stage membrane separation on fig crude extract solution, collect the membrane separation cut-off liquid of each stage and the permeate liquid of the last stage; concentrate the permeate liquid and then perform two-dimensional chromatographic column separation; and compound the membrane separation cut-off liquid of each stage and the flow fraction obtained by two-dimensional chromatographic column separation, to obtain the flavor. The flavor can fully highlight the characteristics of fig extract, has obvious fruit and sweet aroma, and when applied as a cigarette flavor, can significantly increase the fruit sweet aroma of cigarettes.

[0004] The flavors disclosed in the prior art mainly focus on the improvement of the fruit sweet aroma, tobacco aroma, aroma richness and smoke quality of cigarettes, and rarely involve the evaluation of smoking comfort. It is very meaningful to develop more tobacco flavors with fruit sweet aroma style and capable of improving smoking comfort and rich aroma of smoke. SUMMARY

[0005] In view of the deficiencies of the prior art, the purpose of the present application is to provide a preparation method of a mango flavor material for tobacco, a product thereof and an application thereof, and in particular to provide a preparation method of a mango flavor material for tobacco with a sweet and fragrant aroma style and improved smoking comfort and aroma richness of tobacco smoke, a product thereof and an application thereof.

[0006] To achieve the purpose of the present application, the present application adopts the following technical solutions:

[0007] In a first aspect, the present application provides a preparation method of a mango flavor material for tobacco, which comprises the following steps:

[0008] (1) After the mango pulp is beaten and mixed with water, flash extraction treatment is performed to obtain a mixed solution;

[0009] (2) The mixed solution is mixed with anhydrous ethanol or an ethanol aqueous solution to perform ultrasonic-assisted extraction to obtain a mixture;

[0010] (3) The mixture is centrifuged, the upper liquid part is taken, concentrated, and then dried to obtain the mango flavor material for tobacco.

[0011] The present application adopts a combination of flash extraction and ultrasonic-assisted extraction for mango pulp, and the two processes cooperate with each other and synergistically, compared with the traditional water extraction method or alcohol extraction method, the product prepared by the present application not only has more obvious sweet and fruity aroma when used in tobacco products, but also improves the aroma, richness, and delicate softness of tobacco smoke, and also significantly improves the smoking comfort and reduces the irritation of the throat and nasal cavity, and is a tobacco flavor with excellent comprehensive sensory performance.

[0012] Preferably, the amount of water used in step (1) is 1-4 times the mass of the mango pulp, for example, 1 times, 1.5 times, 2 times, 2.5 times, 3 times, 3.5 times, 4 times, etc.

[0013] Preferably, the flash extraction is performed in a flash extractor, the mechanical rotation speed is 5000-8000 rpm (for example, 5000 rpm, 6000 rpm, 7000 rpm, 8000 rpm, etc.), the flash extraction is performed for 1-3 times (for example, 1 time, 2 times, or 3 times), and each time is 1-5 min (for example, 1 min, 1.5 min, 2 min, 2.5 min, 3 min, 3.5 min, 4 min, 4.5 min, 5 min, etc.).

[0014] When the flash extraction adopts the above specific process parameter range, the product can have better effects of improving the aroma, richness, and delicate softness of tobacco smoke, and reducing irritation.

[0015] Preferably, the final concentration of ethanol after mixing the mixed solution with anhydrous ethanol or ethanol aqueous solution in step (2) is 10-70%, such as 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, etc.; more preferably 40-60%.

[0016] The use of 10-70% ethanol aqueous solution, especially 40-60% ethanol aqueous solution, as the extraction solvent in the ultrasonic-assisted extraction can make the product have better effects of improving the aroma, richness, delicate softness, and reducing irritation of tobacco product smoke.

[0017] Preferably, the ratio of material to liquid in the ultrasonic-assisted extraction system is 1:(2-10) g / mL, such as 1:2 g / mL, 1:3 g / mL, 1:5 g / mL, 1:6 g / mL, 1:7 g / mL, 1:8 g / mL, 1:9 g / mL, 1:10 g / mL, etc.

[0018] Preferably, the ultrasonic-assisted extraction in step (2) is carried out at 20-70℃ (such as 20℃, 30℃, 35℃, 40℃, 45℃, 50℃, 55℃, 60℃, 70℃, etc.) for 15-45 min (such as 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, etc.).

[0019] Preferably, the power of the ultrasonic is 200-400 W, such as 200 W, 250 W, 280 W, 300 W, 320 W, 350 W, 360 W, 380 W, 400 W, etc.

[0020] Preferably, the centrifugal treatment in step (3) is carried out at a temperature of 1-5℃ (such as 1℃, 2℃, 3℃, 4℃, 5℃, etc.), a speed of 5000-10000 rpm (such as 5000 rpm, 6000 rpm, 7000 rpm, 8000 rpm, 9000 rpm, 10000 rpm, etc.), and a time of 10-20 min (such as 10 min, 12 min, 14 min, 15 min, 16 min, 18 min, 20 min, etc.).

[0021] Preferably, the concentration is carried out under reduced pressure.

[0022] Preferably, the upper liquid part is also subjected to membrane filtration before concentration.

[0023] Preferably, the drying is carried out by freeze-drying.

[0024] In a second aspect, the present application provides a tobacco-use mango flavor raw material prepared by the preparation method according to the first aspect.

[0025] In a third aspect, the present application provides use of the tobacco mango flavor material according to the second aspect in a tobacco product.

[0026] Preferably, the tobacco product comprises a traditional cigarette, a heat cigarette, an electronic cigarette, a cigar.

[0027] Preferably, the method of use comprises dissolving the tobacco mango flavor material in an organic solvent to form a diluent, and then adding the diluent into the tobacco product.

[0028] Preferably, the organic solvent comprises any one or a combination of at least two of ethanol, propylene glycol, sorbitol, xylitol or glycerol.

[0029] Preferably, the tobacco mango flavor material is added to the tobacco product in an amount of 100-250 mg / kg, such as 100 mg / kg, 150 mg / kg, 200 mg / kg, 250 mg / kg, etc.

[0030] All other specific values not listed in the above-mentioned numerical ranges can be selected, and are within the protection scope of the present application. In view of the length, they will not be described here.

[0031] Compared with the prior art, the present application has the following beneficial effects:

[0032] The mango pulp is extracted by flash extraction combined with ultrasonic-assisted extraction in the present application, and the two processes are mutually coordinated and synergistic. Compared with the traditional water extraction or alcohol extraction, the product prepared by the present application not only has more obvious sweet and fruity aroma, but also improves the aroma, richness, and delicate softness of the smoke. At the same time, it can significantly improve the smoking comfort and reduce the irritation of the throat and nasal cavity. It is a kind of tobacco flavor with excellent comprehensive sensory performance. DETAILED DESCRIPTION

[0033] In order to further illustrate the technical means adopted by the present application and its effects, the technical solutions of the present application will be further described below in combination with the preferred embodiments of the present application, but the present application is not limited in the scope of the embodiments.

[0034] Example 1

[0035] The present embodiment provides a tobacco mango flavor material, and its preparation method is as follows:

[0036] (1) After washing, peeling and removing the core of the mango, it is crushed and pulped, and then mixed with 4 times of water by mass, and subjected to flash extraction in a flash extractor, with a mechanical rotation speed of 6000 rpm. The flash extraction is performed for 2 times, each for 2 min, to obtain a mixed solution;

[0037] (2) mixing the mixed solution with high-concentration ethanol aqueous solution to make the final concentration of ethanol 50%, and performing ultrasonic-assisted extraction at 60°C for 35 min, the ratio of material to liquid in the ultrasonic-assisted extraction system being 1:8 g / mL, and the power of ultrasonic being 300 W, to obtain a mixture;

[0038] (3) centrifuging the mixture at 8000 rpm at 4°C for 15 min, taking the upper liquid part, filtering the membrane, concentrating the filtrate under reduced pressure, and then freeze-drying, to obtain the mango flavor for tobacco.

[0039] Example 2

[0040] The example provides a mango flavor for tobacco, and the preparation method is as follows:

[0041] (1) washing and peeling a mango, removing the core, crushing and beating the pulp, then mixing with 3 times the mass of water, and performing flash extraction in a flash extractor, the mechanical rotation speed being 7000 rpm, and the flash extraction being performed for 3 times, 1 min each time, to obtain a mixed solution;

[0042] (2) mixing the mixed solution with high-concentration ethanol aqueous solution to make the final concentration of ethanol 60%, and performing ultrasonic-assisted extraction at 50°C for 30 min, the ratio of material to liquid in the ultrasonic-assisted extraction system being 1:10 g / mL, and the power of ultrasonic being 400 W, to obtain a mixture;

[0043] (3) centrifuging the mixture at 6000 rpm at 4°C for 20 min, taking the upper liquid part, filtering the membrane, concentrating the filtrate under reduced pressure, and then freeze-drying, to obtain the mango flavor for tobacco.

[0044] Example 3

[0045] The example provides a mango flavor for tobacco, and the preparation method is as follows:

[0046] (1) washing and peeling a mango, removing the core, crushing and beating the pulp, then mixing with 3 times the mass of water, and performing flash extraction in a flash extractor, the mechanical rotation speed being 8000 rpm, and the flash extraction being performed for 1 time, 3 min, to obtain a mixed solution;

[0047] (2) mixing the mixed solution with high-concentration ethanol aqueous solution to make the final concentration of ethanol 40%, and performing ultrasonic-assisted extraction at 40°C for 45 min, the ratio of material to liquid in the ultrasonic-assisted extraction system being 1:6 g / mL, and the power of ultrasonic being 250 W, to obtain a mixture;

[0048] (3) centrifuging the mixture at 9000 rpm at 4°C for 15 min, taking the upper liquid part, filtering the membrane, concentrating the filtrate under reduced pressure, and then freeze-drying, to obtain the mango flavor for tobacco.

[0049] Example 4

[0050] This example provides a mango flavor material for tobacco, the preparation method of which is different from that of Example 1 only in that in step (2), the mixed solution is mixed with a high-concentration ethanol aqueous solution to make the final concentration of ethanol 70%, and other conditions remain unchanged.

[0051] Example 5

[0052] This example provides a mango flavor material for tobacco, the preparation method of which is different from that of Example 1 only in that in step (2), the mixed solution is mixed with a high-concentration ethanol aqueous solution to make the final concentration of ethanol 20%, and other conditions remain unchanged.

[0053] Example 6

[0054] This example provides a mango flavor material for tobacco, the preparation method of which is different from that of Example 1 only in that in step (2), the mixed solution is mixed with a high-concentration ethanol aqueous solution to make the final concentration of ethanol 10%, and other conditions remain unchanged.

[0055] Comparative Example 1

[0056] This comparative example provides a mango flavor material for tobacco, the preparation method of which is different from that of Example 1 only in that in the extraction process of step (2), no ultrasonic assistance is performed and the extraction time is prolonged, i.e., the mixed solution is mixed with a high-concentration ethanol aqueous solution to make the final concentration of ethanol 50%, and the extraction is performed at 60°C for 45 min, and the solid-liquid ratio in the extraction system is 1:8 g / mL, to obtain a mixture. Other conditions remain unchanged.

[0057] Comparative Example 2

[0058] This comparative example provides a mango flavor material for tobacco, the preparation method of which is different from that of Example 1 only in that the flash extraction treatment of step (1) is not performed but the ultrasonic-assisted extraction treatment of step (2) is directly performed, and the extraction time is prolonged, i.e.,

[0059] After the mango is washed, peeled, and cored, it is crushed and pulped, and then mixed with a 50% ethanol aqueous solution, and the solid-liquid ratio is 1:8 g / mL. The ultrasonic-assisted extraction is performed at 60°C for 70 min, and the power of the ultrasonic is 300 W, to obtain a mixture. Other conditions remain unchanged.

[0060] Comparative Example 3

[0061] This comparative example provides a mango flavor material for tobacco, the preparation method of which is different from that of Example 1 only in that the flash extraction treatment of step (1) is not performed but the ultrasonic-assisted extraction treatment of step (2) is directly performed, and the power of the ultrasonic is increased, i.e.,

[0062] The mangoes were washed, peeled, cored, crushed and pulped, then mixed with 50% ethanol aqueous solution at a solid-liquid ratio of 1:8 g / mL, and ultrasonic-assisted extraction was performed at 60°C for 35 min at a power of 500 W to obtain a mixture. Other conditions remained unchanged.

[0063] Comparative Example 4

[0064] This comparative example provides a tobacco mango flavor raw material, which is prepared by water extraction as follows:

[0065] (1) The mangoes were washed, peeled, cored, crushed and pulped, then mixed with 8 times the mass of water, and reflux extraction was performed twice for 35 min each time to obtain a mixture;

[0066] (2) The mixture was centrifuged at 8000 rpm at 4°C for 15 min, the upper liquid part was taken and filtered, the filtrate was concentrated under reduced pressure, and then freeze-dried to obtain the tobacco mango flavor raw material.

[0067] Comparative Example 5

[0068] This comparative example provides a tobacco mango flavor raw material, which is prepared by alcohol extraction as follows:

[0069] (1) The mangoes were washed, peeled, cored, crushed and pulped, then mixed with 8 times the mass of 50% ethanol aqueous solution, and reflux extraction was performed twice for 35 min each time to obtain a mixture;

[0070] (2) The mixture was centrifuged at 8000 rpm at 4°C for 15 min, the upper liquid part was taken and filtered, the filtrate was concentrated under reduced pressure, and then freeze-dried to obtain the tobacco mango flavor raw material.

[0071] Test Example

[0072] The tobacco mango flavor raw materials prepared in Examples 1-6 and Comparative Examples 1-5 were dissolved in ethanol, and added to blank cigarettes without flavoring and without filler by a cigarette flavoring injection machine at a dosage of 200 mg / kg of dry matter to obtain sample cigarettes, and blank cigarettes were used as comparative cigarettes. The sample cigarettes and comparative cigarettes were sealed and stored in an environment with a temperature of (22±1) °C and a relative humidity of 60%±2% for more than 48 h. A cigarette sensory evaluation group consisting of 7 people evaluated the sample cigarettes and comparative cigarettes, and the aroma style, comfort characteristics and smoke characteristics of the sample cigarettes and comparative cigarettes were evaluated according to the method in YC / T 497-2014 Sensory Evaluation Method for Chinese Cigarette Style in Cigarettes. The results are shown in Tables 1-2.

[0073] Table 1

[0074]

[0075]

[0076] Table 2

[0077]

[0078] From the data results of Table 1-Table 2, compared with the products of Comparative Examples 1-5, the mango flavor material involved in the present application Examples 1-6 uses flash extraction combined with ultrasonic assisted extraction method on mango pulp, compared with traditional water extraction method, alcohol extraction method, simple ultrasonic assisted extraction method, the final product can greatly improve the aroma, concentration, richness, delicate softness of cigarette smoke, and can more obviously improve the smoking comfort and reduce the irritation of throat, nasal cavity and oral cavity.

[0079] The applicant declares that the technical solutions of the present application are illustrated by the above examples, but the present application is not limited to the above examples, that is, it does not mean that the present application must rely on the above examples to be implemented. It should be understood by those skilled in the art that any improvement on the present application, equivalent replacement of each raw material of the product of the present application, addition of auxiliary ingredients, selection of specific methods, etc. all fall within the protection scope and disclosure scope of the present application.

[0080] The preferred embodiments of the present application are described in detail above, but the present application is not limited to the specific details in the above embodiments, within the technical concept scope of the present application, various simple modifications can be made to the technical solutions of the present application, and these simple modifications all belong to the protection scope of the present application.

[0081] In addition, it should be noted that each specific technical feature described in the above specific embodiments can be combined in any appropriate manner without contradiction, in order to avoid unnecessary repetition, the present application will not further describe various possible combination manners.

Claims

1. A method for preparing mango flavoring raw material for tobacco, characterized in that, The preparation method includes the following steps: (1) Mango pulp was pulped and mixed with water for flash extraction to obtain a mixture; (2) Mix the mixture with anhydrous ethanol or an aqueous ethanol solution and perform ultrasonic-assisted extraction to obtain a mixture; (3) Centrifuge the mixture, take the upper liquid part, concentrate it, and then dry it to obtain the mango flavoring raw material for tobacco.

2. The method for preparing mango flavoring raw material for tobacco according to claim 1, characterized in that, The amount of water used in step (1) is 1-4 times the mass of the mango pulp; Preferably, the flash extraction is performed in a flash extractor with a mechanical rotation speed of 5000-8000 rpm, and the flash extraction is performed 1-3 times, each time for 1-5 minutes.

3. The method for preparing mango flavoring raw material for tobacco according to claim 1 or 2, characterized in that, In step (2), the final concentration of ethanol after mixing the mixture with anhydrous ethanol or an aqueous ethanol solution is 10-70%, more preferably 40-60%. Preferably, the material-to-liquid ratio in the ultrasound-assisted extraction system is 1:(2-10)g / mL.

4. The method for preparing mango flavoring raw material for tobacco according to any one of claims 1-3, characterized in that, The ultrasound-assisted extraction described in step (2) is performed at 20-70℃ for 15-45 minutes; Preferably, the power of the ultrasound is 200-400W.

5. The method for preparing mango flavoring raw material for tobacco according to any one of claims 1-4, characterized in that, The centrifugation process in step (3) involves a temperature of 1-5℃, a rotation speed of 5000-10000rpm, and a time of 10-20min.

6. The method for preparing mango flavoring raw material for tobacco according to any one of claims 1-5, characterized in that, The concentration method is vacuum concentration; Preferably, the upper liquid portion is further subjected to membrane filtration before concentration; Preferably, the drying method is freeze drying.

7. The mango flavoring raw material for tobacco prepared by any one of claims 1-6.

8. The application of the mango flavoring raw material for tobacco products according to claim 7.

9. The application according to claim 8, characterized in that, The tobacco products mentioned include traditional cigarettes, heated cigarettes, electronic cigarettes, and cigars.

10. The application according to claim 8, characterized in that, The method of application includes: dissolving mango flavoring raw material for tobacco in an organic solvent to form a diluted solution, and then adding the diluted solution to tobacco products; Preferably, the organic solvent includes any one or a combination of at least two of ethanol, propylene glycol, sorbitol, xylitol, or glycerol; Preferably, the amount of mango flavoring raw material added to the tobacco product is 100-250 mg / kg.

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