A tobacco liana tea maillard reaction substance and a preparation method and application thereof

Abstract

The application provides a preparation method of a tobacco use Ampelopsis grossedentata Maillard reactant, comprising the following steps: A) mixing Ampelopsis grossedentata powder with water, repeatedly freezing and thawing, and then performing ultrasonic extraction to obtain an Ampelopsis grossedentata extract; B) performing fermentation on the Ampelopsis grossedentata extract by using high-activity wine yeast to obtain an Ampelopsis grossedentata fermentation liquor; and C) adjusting the pH of the Ampelopsis grossedentata fermentation liquor by using potassium carbonate and then performing a heating reaction to obtain the tobacco use Ampelopsis grossedentata Maillard reactant. The Ampelopsis grossedentata extract is prepared by using ultralow-temperature freezing and thawing combined with ultrasonic waves, and the extraction process is safe and efficient without using any organic solvent; meanwhile, the Ampelopsis grossedentata extract is fermented by using active yeast to generate new flavor components; further, Maillard reaction is performed on the amino acids and reducing sugars of the Ampelopsis grossedentata itself, which can increase the fullness of aroma, improve the delicate softness of smoke, and obviously improve the comfort of cigarettes in the application of cigarettes.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of cigarettes, and particularly relates to a tobacco-use ampelopsis grossedentata Maillard reaction product, a preparation method and application thereof. BACKGROUND

[0002] Ampelopsis grossedentata is a traditional herbal tea rich in flavonoids, amino acids, polysaccharides, minerals and other active ingredients. The main active ingredient, dihydromyricetin, accounts for about 58%, and has pharmacological effects such as antioxidant, liver protection, refreshing, anti-fatigue and digestion aid. Studies have shown that ampelopsis grossedentata extract has a pleasant aroma, showing a pleasant floral and fruity aroma, and can be used to prepare tea beverages similar to oolong tea and green tea. However, its use in tobacco products is relatively rare.

[0003] Traditional cigarettes are greatly affected by the stability of tobacco quality, which in turn affects the smoking quality. Natural tobacco flavoring is derived from nature, is green, environmentally friendly, and has obvious harm reduction effects. In addition, it can mask defects, improve tobacco aroma and taste, improve the physical properties of tobacco, and form a unique taste and style of cigarettes. In recent years, there have been many reports on the use of microbial fermentation technology and Maillard reaction to prepare natural plant extracts as tobacco flavoring. Not only can it significantly improve the quality of smoke, but also can effectively improve the utilization rate of raw materials. In addition, the threshold of flavor substances produced by Maillard reaction is relatively low, the aroma quality is good, the irritation is smaller, and the contribution rate to tobacco aroma is larger.

[0004] CN113796565A discloses a preparation method of a new type of ampelopsis grossedentata flavor cigarette flavor. The method uses petroleum ether to pretreat ampelopsis grossedentata, extracts the characteristic components in ampelopsis grossedentata, separates the ampelopsis grossedentata extract by molecular distillation process, retains the light components, obtains dihydromyricetin by secondary molecular distillation, and then adds propylene glycol and lactic acid to obtain a tobacco flavor product. The ampelopsis grossedentata tobacco flavor product prepared by the method can avoid the problem of poor stability when the tobacco flavor releases aroma, and the purity of dihydromyricetin obtained is high, does not contain impurities, and does not contain pigments.

[0005] Although the prior art obtains high-purity dihydromyricetin by molecular distillation, the pretreatment process uses petroleum ether as a solvent for heating and reflux, and the extraction process has a maximum temperature of 110℃, which may cause the destruction of some functional heat-sensitive substances. SUMMARY

[0006] Therefore, the technical problem to be solved by the present application is to provide a tobacco use rattan tea Maillard reaction substance, a preparation method and application thereof.

[0007] The present application provides a preparation method of a tobacco use rattan tea Maillard reaction substance, comprising the following steps:

[0008] A) mixing rattan tea powder with water, then repeatedly freezing and thawing, and then performing ultrasonic extraction to obtain rattan tea extract;

[0009] B) fermenting the rattan tea extract by using high-activity yeast for wine-making to obtain rattan tea fermentation liquor;

[0010] C) adjusting the pH of the rattan tea fermentation liquor by using potassium carbonate, and then performing heating reaction to obtain the tobacco use rattan tea Maillard reaction substance.

[0011] Preferably, the mass-volume ratio of the rattan tea powder to water is 1g:(5-15)ml.

[0012] Preferably, the number of times of repeated freezing and thawing is 3-5, the freezing and thawing temperature is-4--18℃, and the freezing and thawing time is 15-20min.

[0013] Preferably, the ultrasonic extraction power is 120-200W, the temperature is 30-45℃, and the time is 10-30min.

[0014] Preferably, step B) comprises the following steps:

[0015] B1) soaking high-activity yeast for wine-making in sterile water, and then activating to obtain activated high-activity yeast for wine-making;

[0016] B2) fermenting the activated high-activity yeast for wine-making in the rattan tea extract to obtain rattan tea fermentation liquor.

[0017] Preferably, the mass-volume ratio of the high-activity yeast for wine-making to sterile water is 1-5g:5-20ml.

[0018] The soaking time is 15-20min.

[0019] The activation temperature is 30-35℃, and the activation time is 1.5-2h.

[0020] The ratio of the activated high-activity yeast for wine-making to the rattan tea extract is 4-8%.

[0021] The fermentation temperature is 30-40 DEG C, and the time is 12-48h.

[0022] Preferably, the potassium carbonate is a potassium carbonate solution with a mass concentration of 8-12wt%;

[0023] The pH of the fermentation liquid of the rattan tea is adjusted to 6-8 by potassium carbonate;

[0024] The heating reaction temperature is 100-120 DEG C, and the time is 2-3h.

[0025] The application also provides a tobacco rattan tea Maillard reaction product prepared by the above preparation method.

[0026] The application also provides a tobacco rattan tea Maillard reaction product in cigarette.

[0027] Preferably, the addition amount of the tobacco rattan tea Maillard reaction product in cigarette is 0.1-0.2%.

[0028] Compared with the prior art, the application provides a preparation method of a tobacco rattan tea Maillard reaction product, comprising the following steps: A) mixing rattan tea powder with water, repeatedly freezing and thawing, and then performing ultrasonic extraction to obtain rattan tea extract; B) performing fermentation on the rattan tea extract by using high-activity yeast for wine-making to obtain rattan tea fermentation liquid; C) adjusting the pH of the rattan tea fermentation liquid by using potassium carbonate and then performing heating reaction to obtain a tobacco rattan tea Maillard reaction product. DETAILED DESCRIPTION

[0029] The application provides a preparation method of a tobacco rattan tea Maillard reaction product, comprising the following steps:

[0030] A) mixing rattan tea powder with water, repeatedly freezing and thawing, and then performing ultrasonic extraction to obtain rattan tea extract;

[0031] B) performing fermentation on the rattan tea extract by using high-activity yeast for wine-making to obtain rattan tea fermentation liquid;

[0032] C) adjusting the pH of the rattan tea fermentation liquid by using potassium carbonate and then performing heating reaction to obtain a tobacco rattan tea Maillard reaction product.

[0033] First, the rattan tea fresh leaves are prepared into rattan tea powder, and the preparation method comprises the following steps:

[0034] The fresh leaves of the vine tea are washed and dried, and then crushed and sieved to obtain the vine tea powder. The drying method of the fresh leaves of the vine tea is not particularly limited in the present application, and the method known to those skilled in the art can be used. In the present application, the sieving is performed through a 60-100 mesh sieve.

[0035] The obtained vine tea powder is mixed with water by repeated freezing and thawing, wherein the mass-volume ratio of the vine tea powder to water is 1 g:(5-15) ml, preferably 1 g:5 ml, 1 g:10 ml, 1 g:15 ml, or any value between 1 g:(5-15) ml. The number of times of repeated freezing and thawing is 3-5 times, preferably 3 times, 4 times or 5 times, the freezing and thawing temperature is -4 to -18℃, preferably -4℃, -8℃, -10℃, -12℃, -14℃, -18℃, or any value between -4 to -18℃, and the freezing and thawing time is 15-20 min, preferably 15, 16, 17, 18, 19, 20, or any value between 15-20 min.

[0036] After the freezing and thawing is completed, the obtained freezing and thawing liquid is subjected to ultrasonic extraction. The power of the ultrasonic extraction is 120-200 W, preferably 120, 130, 140, 150, 160, 170, 180, 190, 200, or any value between 120-200 W, the temperature is 30-45℃, preferably 30, 35, 40, 45, or any value between 30-45℃, and the time is 10-30 min, preferably 10, 20, 30, or any value between 10-30 min.

[0037] Then, the vine tea extract is subjected to fermentation by high-activity yeast for wine-making to obtain a vine tea fermentation liquid.

[0038] Before fermentation, the high-activity yeast for wine-making needs to be activated. The high-activity yeast for wine-making is soaked in sterile water and then activated to obtain activated high-activity yeast for wine-making. The mass-volume ratio of the high-activity yeast for wine-making to sterile water is 1 g:5 ml. The soaking time is 15-20 min. The activation temperature is 30-35℃, and the activation time is 1.5-2 h.

[0039] The activated high-activity yeast for wine-making is placed in the vine tea extract for fermentation to obtain a vine tea fermentation liquid. The ratio of the activated high-activity yeast for wine-making to the vine tea extract is 4-8%, preferably 4%, 5%, 6%, 7%, 8%, or any value between 4-8%. The fermentation temperature is 30-40℃, preferably 30, 32, 34, 36, 38, 40, or any value between 30-40℃, and the fermentation time is 12-48 h, preferably 12, 24, 36, 48, or any value between 12-48 h.

[0040] The pH of the fermentation liquor of the rattan tea is adjusted by potassium carbonate, and then a heating reaction is carried out to obtain a tobacco rattan tea Maillard reactant.

[0041] The potassium carbonate is a potassium carbonate solution with a mass concentration of 8-12wt%, preferably 8%, 9%, 10%, 11%, 12%, or any value between 8-12wt%; the pH of the rattan tea fermentation liquor is adjusted to 6-8, preferably 6, 7, 8, or any value between 6-8, by potassium carbonate.

[0042] The heating reaction is carried out at a temperature of 100-120℃, preferably 100, 105, 110, 115, 120, or any value between 100-120℃, for 2-3h.

[0043] The application also provides a tobacco rattan tea Maillard reactant prepared by the above preparation method.

[0044] The application also provides a tobacco rattan tea Maillard reactant for use in cigarettes. The addition amount of the tobacco rattan tea Maillard reactant in cigarettes is 0.1-0.2%.

[0045] The application uses ultralow temperature freezing and thawing combined with ultrasonic waves to prepare rattan tea extract, which is safe and efficient in the extraction process without using any organic solvent; at the same time, active yeast is used to ferment the rattan tea extract to produce new flavor components; further, Maillard reaction is carried out with amino acids and reducing sugars of rattan tea, which can increase the fullness of aroma, improve the delicate and softness of smoke, and significantly improve the comfort of cigarettes.

[0046] In order to further understand the application, the tobacco rattan tea Maillard reactant and its preparation method and application provided by the application are described below in combination with examples, and the protection scope of the application is not limited by the following examples.

[0047] In the following examples, brew high-activity yeast (Angelus active dry yeast) and lactic acid bacteria (Angelus lactic acid bacteria).

[0048] Example 1

[0049] S1, wash the rattan tea fresh leaves, dry at 60℃; crush, pass through a 100 mesh sieve; accurately weigh 10g of rattan tea powder, add 50mL of sterile water, repeat freezing and thawing 3 times under the condition of-18℃, and then ultrasonic extraction (160W, 45℃) for 10min to prepare rattan tea extract.

[0050] S2, accurately weigh 10g of brew high-activity yeast, add 50mL of sterile water and soak for 15-20min, and activate at 35℃ for 2h for standby.

[0051] The activated brewing high-activity yeast 50 mL was added into the extract of the vine tea, and fermentation was carried out at 30℃ for 12 h to prepare a fermented liquid of the vine tea.

[0052] S3, the pH of the fermentation liquid system was adjusted to 6 with 10% potassium carbonate, and then the fermented liquid of the vine tea was placed in an oil bath at 100℃ for reaction for 3 h to obtain a Maillard reaction product of the vine tea.

[0053] Example 2

[0054] S1, the fresh vine tea leaves were washed, dried at 60℃, crushed, and sieved through a 100-mesh sieve; 10 g of the vine tea powder was accurately weighed, 100 mL of sterile water was added, and repeated freezing and thawing was carried out at -18℃ for 3 times, and then ultrasonic extraction (160W, 45℃) was carried out for 20 min to prepare an extract of the vine tea.

[0055] S2, 10 g of the brewing high-activity yeast was accurately weighed, 50 mL of sterile water was added for soaking for 15-20 min, and then activation was carried out at 35℃ for 2 h for standby.

[0056] The activated yeast 50 mL was added into the extract of the vine tea, and fermentation was carried out at 35℃ for 24 h to prepare a fermented liquid of the vine tea.

[0057] S3, the pH of the fermentation liquid system was adjusted to 7 with 10% potassium carbonate, and then the fermented liquid of the vine tea was placed in an oil bath at 110℃ for reaction for 3 h to obtain a Maillard reaction product of the vine tea.

[0058] Example 3

[0059] S1, the fresh vine tea leaves were washed, dried at 60℃, crushed, and sieved through a 100-mesh sieve; 10 g of the vine tea powder was accurately weighed, 150 mL of sterile water was added, and repeated freezing and thawing was carried out at -18℃ for 3 times, and then ultrasonic extraction (160W, 45℃) was carried out for 30 min to prepare an extract of the vine tea.

[0060] S2, 10 g of the brewing high-activity yeast was accurately weighed, 50 mL of sterile water was added for soaking for 15-20 min, and then activation was carried out at 35℃ for 2 h for standby.

[0061] The activated yeast 50 mL was added into the extract of the vine tea, and fermentation was carried out at 40℃ for 48 h to prepare a fermented liquid of the vine tea.

[0062] S3, the pH of the fermentation liquid system was adjusted to 8 with 10% potassium carbonate, and then the fermented liquid of the vine tea was placed in an oil bath at 120℃ for reaction for 3 h to obtain a Maillard reaction product of the vine tea.

[0063] Example 4

[0064] S1, the fresh leaves of the vine tea were washed, dried at 60°C; crushed, passed through a 100 mesh sieve; 10 g of vine tea powder was accurately weighed, 100 mL of sterile water was added, and after repeated freezing and thawing 3 times at -18°C, ultrasonic extraction (160 W, 45°C) was performed for 20 min to prepare the vine tea extract.

[0065] S2, 10 g of high-activity brewing yeast was accurately weighed, 50 mL of sterile water was added and soaked for 15-20 min, and activated at 35°C for 2 h for standby.

[0066] 50 mL of activated yeast was added to the vine tea extract, and fermentation was carried out at 35°C for 24 h to prepare the vine tea fermentation liquor.

[0067] S3, the pH of the fermentation liquor system was adjusted to 7 with 10% sodium hydroxide, and then the vine tea fermentation liquor was placed in an oil bath at 110°C for 3 h to obtain the vine tea Maillard reaction product.

[0068] Example 5

[0069] S1, the fresh leaves of the vine tea were washed, dried at 60°C; crushed, passed through a 100 mesh sieve; 10 g of vine tea powder was accurately weighed, 100 mL of sterile water was added, and after repeated freezing and thawing 3 times at -18°C, ultrasonic extraction (160 W, 45°C) was performed for 20 min to prepare the vine tea extract.

[0070] S2, 10 g of high-activity brewing yeast was accurately weighed, 50 mL of sterile water was added and soaked for 15-20 min, and activated at 35°C for 2 h for standby.

[0071] 50 mL of activated yeast was added to the vine tea extract, and fermentation was carried out at 35°C for 24 h to prepare the vine tea fermentation liquor.

[0072] S3, the pH of the fermentation liquor system was adjusted to 7 with 10% sodium hydroxide, and then the vine tea fermentation liquor was placed in an oil bath at 110°C for 3 h to obtain the vine tea Maillard reaction product.

[0073] Comparative Example 1

[0074] No ultralow temperature freezing and thawing treatment was performed, and the others were the same as in Example 2.

[0075] Comparative Example 2

[0076] No ultrasonic treatment was performed, and the others were the same as in Example 2.

[0077] Comparative Example 3

[0078] No fermentation treatment was performed, and the others were the same as in Example 2.

[0079] Comparative Example 4

[0080] Sodium hydroxide was used to adjust the pH, and the others were the same as in Example 2.

[0081] Comparative Example 5

[0082] Using lactic acid bacteria fermentation, the other is the same as Example 2.

[0083] Comparative Example 6

[0084] Using microwave (350W, 55℃, 30s) extraction for 3 times, the interval time between two adjacent microwave extractions is the time for cooling to room temperature after the previous microwave extraction, and the other is the same as Example 2.

[0085] Evaluation:

[0086] Reducing sugar content determination: The water-soluble reducing sugar in the fermentation liquor of the kudzu vine tea was determined by the DNS method.

[0087] Bacteriostatic circle determination: The bacteriostatic effect of the Maillard reaction product of the kudzu vine tea on Escherichia coli, Bacillus cereus and Staphylococcus aureus was determined by the Oxford cup method. Under sterile conditions, an appropriate amount of bacterial suspension was taken and transferred into nutrient agar medium, mixed uniformly, and after cooling, three Oxford cups placed in a regular triangle shape on the surface were evenly distributed on the entire medium. 100 μL of 200 mg / mL Maillard reaction product of the kudzu vine tea was added to the Oxford cup, and ultrapure water was used as a blank control. The culture was incubated at 37℃ for 24h. The diameter of the bacteriostatic circle was measured by the cross method.

[0088] Cigarette flavoring test: The obtained Maillard reaction product of the kudzu vine tea was added to the blank tobacco at an addition amount of 0.2% of the dry weight of the tobacco, and an equal amount of ethanol was used as a blank control. The tobacco was dried at 65℃ to a moisture content of 14%, and then a cigarette was made. After equilibrating in a constant temperature and humidity box at a temperature of (22±2)℃ and a relative humidity of (60±5)% for 24h, sensory evaluation was performed.

[0089] The reducing sugar content determination results are shown in Table 1

[0090] Table 1

[0091] Experimental group Reducing sugar content (mg / g) Example 1 0.12 Example 2 0.15 Example 3 0.12 Example 4 0.14 Example 5 0.15 Comparative Example 1 0.11 Comparative Example 2 0.10 Comparative Example 3 0.08 Comparative Example 4 0.10 Comparative Example 5 0.08 Comparative Example 6 0.07

[0092] As can be seen from the above table, the reducing sugar content of the example of the present application is higher than that of the comparative example, which also shows that the use of active yeast fermentation can effectively decompose polyphenols, alcohols and aldehydes in the kudzu vine tea extract, and further form new flavor substances.

[0093] The bacteriostatic circle determination results are shown in Table 2

[0094] Table 2

[0095]

[0096] From the above table, it can be seen that the bacteriostatic performance of the embodiments of the present application is obviously higher than that of the comparative examples, which also shows that the kudzu vine tea extract prepared by the preparation method provided by the present application has more bacteriostatic active substances such as polyphenols, alcohols and aldehydes.

[0097] The results of cigarette flavoring test: the sensory evaluation of the subjects of examples 1-5 is that the smoke is fragrant, the aroma fullness is increased, the smoke is delicate and soft, and the comfort of the cigarette is obviously improved. The sensory evaluation of the subjects of comparative examples 1-6 is that the smoke is fragrant, the aroma amount is increased, but the smoke is not thick enough.

[0098] The above only describes the preferred embodiments of the present application, and it should be noted that for ordinary skilled persons in the art, some improvements and refinements can be made without departing from the principles of the present application, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A method for preparing Maillard reactants from tobacco vine tea, characterized in that, Includes the following steps: A) After mixing vine tea powder with water and repeatedly freezing and thawing, ultrasonic extraction is performed to obtain vine tea extract. The number of repeated freezing and thawing cycles is 3 to 5, the freezing and thawing temperature is -4 to -18℃, the freezing and thawing time is 15 to 20 minutes, the ultrasonic extraction power is 120 to 200W, the temperature is 30 to 45℃, and the time is 10 to 30 minutes. B) The vine tea extract is fermented with highly active brewing yeast to obtain vine tea fermentation liquid; C) After adjusting the pH of the fermented vine tea liquid with potassium carbonate, the mixture is heated to obtain the Maillard reactant for tobacco vine tea.

2. The preparation method according to claim 1, characterized in that, The mass-to-volume ratio of the vine tea powder to water is 1g:(5~15)ml.

3. The preparation method according to claim 1, characterized in that, Step B) includes the following steps: B1) Soak the highly active brewing yeast in sterile water and then activate it to obtain activated highly active brewing yeast; B2) The activated brewing yeast is placed in the vine tea extract for fermentation to obtain vine tea fermentation liquid.

4. The preparation method according to claim 3, characterized in that, The mass-to-volume ratio of the highly active brewing yeast to sterile water is 1~5g:5~20ml; The soaking time is 15-20 minutes; The activation temperature is 30~35℃, and the activation time is 1.5~2h; The ratio of the activated brewing yeast to the vine tea extract is 4-8%. The fermentation temperature is 30~40℃ and the time is 12~48h.

5. The preparation method according to claim 1, characterized in that, The potassium carbonate is a potassium carbonate solution with a mass concentration of 8-12 wt%. The pH of the fermented vine tea broth was adjusted to 6-8 using potassium carbonate. The heating reaction is carried out at a temperature of 100-120°C for 2-3 hours.

6. A Maillard reactant for tobacco vine tea prepared by the preparation method according to any one of claims 1 to 5.

7. The application of the tobacco vine tea Maillard reactant as described in claim 6 in cigarettes.

8. The application according to claim 7, characterized in that, The Maillard reactant of the tobacco vine tea is added to cigarettes at a rate of 0.1-0.2%.

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