A taro extract used in tobacco industry and its preparation method and application

Abstract

The present invention provides a natural taro extract that can be used for flavoring and improving the quality of tobacco products by using taro as a raw material, extracting with an organic solvent or an aqueous solution of an organic solvent, and performing enzymatic hydrolysis and Maillard reaction on solid residues. The taro extract of the present invention has dual concentrations of aroma and flavor substances, and the total amount and quality of aroma substances are significantly improved. It can not only enrich the aroma of tobacco, but also reduce the irritation and impurities of tobacco products. It does not have the unnatural feeling of synthetic flavors, is an ideal substitute for existing synthetic flavors, can meet the demand for natural extracts in the tobacco industry, and expand the application range of taro agricultural products.

Description

Technical Field

[0001] The present invention relates to the technical field of tobacco industry, and in particular to a taro extract and a preparation method and application thereof. The extract can be used in the process of adding materials and flavoring in the production of tobacco products to reduce the irritation of tobacco products and enrich and coordinate the aroma of tobacco. Background Art

[0002] Tobacco products contain very complex ingredients in tobacco leaves, which inevitably cause irritation and odor in the mouth when burned and smoked. The tobacco product manufacturing field has always had a high demand for natural extracts that are used to reduce tobacco irritation and enrich and coordinate the aroma of tobacco. Seeking and developing extracts with a natural and healthy taste and a pure and rich aroma for the production and processing of tobacco products has always been the mission and goal of technicians in the tobacco product manufacturing field.

[0003] Taro has the characteristics of fresh fragrance and taro aroma. It tastes fresh and sweet. It has rich aroma substances and unique aroma quality. It is widely used in the food industry. However, the taro extract obtained by traditional technology contains a large amount of adhesive protein and starch macromolecules. If it is used in tobacco products, these macromolecules will produce negative problems such as irritation and impurities during thermal decomposition during the combustion process. At the same time, taro has a fresh fragrance characteristic. When it is used in tobacco products, it is difficult to show its characteristics due to the influence of impurities. In addition, tobacco additives need to be dissolved and sprayed on tobacco shreds, which requires high solubility of additives. However, adhesive protein and starch macromolecules have poor solubility and there is a problem of incomplete dissolution. Therefore, in the field of tobacco industry technology, the quality requirements for tobacco additives are very high, and the taro extract obtained by traditional technology in the food industry cannot be applied to the tobacco industry. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention develops a new method for preparing a taro extract. The prepared taro extract has unique components and is suitable for enhancing the flavor and quality of tobacco products.

[0005] The specific technical solutions of the present invention are as follows:

[0006] A method for preparing taro extract, which is prepared by the following method:

[0007] (1) crushing the taro and feeding it, adding an organic solvent or an aqueous solution of an organic solvent to extract, and obtaining an extract and a residue;

[0008] (2) adding a biological enzyme preparation to an aqueous solution to carry out an enzymatic hydrolysis reaction;

[0009] (3) adding reducing sugar and amino acid to the enzymatic hydrolysis reaction solution of step (2) to carry out Maillard reaction;

[0010] (4) adding alcohol or an aqueous solution of alcohol to the Maillard reaction solution of step (3), heating and refluxing for extraction;

[0011] (5) separating the mixed slurry from step (4) into a solid-liquid state to obtain a liquid;

[0012] (6) adding a flocculant to the separated liquid of step (5), performing flocculation treatment, filtering, collecting the filtrate, and combining it with the extract of step (1) to obtain a taro extract.

[0013] Preferably, a step of concentrating the solution may be included after one or more of steps (1), (2), (3), (4), (5) or (6), for example, concentrating the extract of step (1), the solid-liquid separation liquid of step (5) or the flocculation filtrate of step (6).

[0014] Preferably, step (6) further includes step (7): adding an emulsifier to the solution obtained in step (6), mixing, and then performing high-pressure homogenization. The emulsifier is selected from one or more of glyceryl monostearate, glyceryl octanoate, Tween 80, sucrose fatty acid esters, propylene glycol fatty acid esters, and glycerol fatty acid esters. The function of high-pressure homogenization is to improve the state stability of the extract. An example is to add 0.02% of the emulsifier by weight of the concentrated extract, mix at 85°C, and stir at a speed of 300rpm; the high-pressure homogenization conditions are a feed temperature of 50°C and a homogenization pressure of 20Mpa.

[0015] Preferably, the organic solvent or the aqueous solution of the organic solvent in step (1) is selected from one or more of petroleum ether, ether, n-hexane, methanol, ethanol, and isopropanol, and the volume percentage of the organic solvent in the aqueous solution of the organic solvent is 30-95%; the alcohol in step (4) is selected from one or more of methanol, ethanol, and isopropanol, and the volume percentage of the alcohol in the aqueous solution of the alcohol is 30-95%.

[0016] Preferably, an aqueous solution of ethanol is used for extraction, and more preferably an aqueous solution with an ethanol content of 30 to 95%. In a specific example, 95% edible alcohol is selected for extraction.

[0017] Preferably, step (1) can be extracted at room temperature (normal temperature, such as 5-40° C.), or can be extracted by heating (such as heating under reflux), or room temperature extraction and heating extraction can be combined to perform multiple extractions.

[0018] Preferably, the biological enzyme preparation in step (2) is selected from one or more of complex protease, flavor protease, pectinase, medium-temperature amylase, saccharifying enzyme, cellulase, pullulanase, and hydrolase, and the enzymolysis is carried out at 40-60° C. (preferably 50° C.) for 1-3 hours.

[0019] Preferably, in step (3), the reducing sugar is selected from one or more of fructose, mannose, sorbitol, xylose, galactose, sucrose, and arabinose, and the amino acid is selected from one or more of proline, alanine, valine, and aspartic acid. The reaction is carried out at 105-130° C. with sealed pressure, pH 3.0-7.0, and the reaction time is 1-3 hours.

[0020] Preferably, the flocculant in step (6) is selected from one or more of polyaluminium chloride, chitosan and calcium chloride.

[0021] Preferably, the ratio of the taro raw material and auxiliary materials used in the preparation method of the present invention is as follows (by weight):

[0022] 100 servings of taro;

[0023] 200-1000 parts of edible alcohol;

[0024] 100-500 parts of purified water;

[0025] Biological enzyme preparation 0.01-2 parts;

[0026] Reducing sugar 0.1-5 parts;

[0027] Amino acids: 0.1-5 parts;

[0028] Flocculant: 0.01-0.5 parts;

[0029] Emulsifier: 0.01-0.5 parts.

[0030] A specific example of the present invention is as follows:

[0031] (1) coarsely crushing the dried taro slices, loading them into an extraction tank, adding 95% edible alcohol in a ratio of 3 times the weight of the taro raw material, extracting at 25-55° C. for 2 hours, collecting the extract in a cooling tank, cooling it, filtering and collecting the filtrate for later use;

[0032] (2) adding purified water to the residue of step (1), adding a biological enzyme preparation in a predetermined proportion by weight of the taro raw material with stirring, stirring for enzymolysis for 3 hours, heating to 90° C. and keeping the temperature for 30 minutes to inactivate the biological enzyme preparation;

[0033] (3) adding reducing sugar and amino acid according to the weight ratio of taro raw material, continuing to raise the temperature to 120° C., and keeping the temperature for 3 hours to carry out Maillard reaction;

[0034] (4) After the reaction in step (3) is completed, the feed liquid is cooled, and 95% edible alcohol in a ratio of 5 times the weight of the taro raw material is added under stirring, and reflux extraction is performed at 85° C.;

[0035] (5) After the extraction is completed, the mixed slurry is transported to a horizontal screw centrifuge through a sterile pipeline and centrifuged at 5500 rpm to separate the solid and liquid. The separated liquid is collected in a stirring tank and combined with the extract from step (1);

[0036] (6) adding a flocculant to the combined liquid, stirring for 0.5-1 hour for flocculation treatment, filtering the treated liquid once, collecting the filtrate, and concentrating the filtrate at low temperature to a solid content of ≥55 Brix for later use;

[0037] (7) The concentrated extract obtained in step (6) is transported to a mixing tank through a sterile pipeline, an emulsifier is added, and the mixture is mixed at a temperature of 75° C. and a stirring speed of 300 rpm for 0.5-1 hour; after the mixing is completed, the liquid is cooled and transported to a high-pressure homogenizer, and the natural taro extract described in the present invention is obtained after high-pressure homogenization.

[0038] Another object of the present invention is to provide an extract derived from taro, which is prepared by the method described in the present invention.

[0039] Another object of the present invention is to provide the use of the extract derived from taro as a tobacco additive in the tobacco industry.

[0040] Advantages of the present invention:

[0041] 1. The present invention separates and extracts aroma and flavor substances in taro from two aspects: (1) extracting fat-soluble polar aroma substances by using an organic solvent or an aqueous solution of an organic solvent; (2) performing enzymatic hydrolysis and Maillard reaction on solid residues; enzymatic hydrolysis can convert proteins contained in taro into amino acids and starch chains into monosaccharides; the residues after enzymatic hydrolysis react under high temperature and high pressure conditions to decompose, oxidize, polymerize, and transform the substrate to form complex low-molecular compounds, including various flavor compounds such as alcohols, aldehydes, ketones, esters, furans, terpenes, etc., thereby increasing the total amount of aroma substances and small molecular substances and strengthening the aroma characteristics of taro extracts; and the small molecular substances produced can reduce the irritation of tobacco products and make the smoke sweet and transparent.

[0042] 2. The natural taro extract obtained by the method of the present invention has double concentration of aroma and flavor substances, and the total amount and quality of aroma substances are significantly improved. After being applied to tobacco products, the effect of enriching tobacco aroma is more significant.

[0043] 3. The natural taro extract obtained by the method of the present invention can not only enrich the aroma of tobacco, but also reduce the irritation and impurities of tobacco products, and has unexpected technical effects.

[0044] 4. The natural taro extract obtained by the method of the present invention has a uniform appearance, better solubility, and no unnatural feeling of synthetic flavors. It is an ideal substitute for existing synthetic flavors and can meet the demand for natural extracts in the tobacco industry.

[0045] 5. The technical solutions and products involved in the present invention are disclosed and used for the first time in the field of tobacco product production and manufacturing, which expands the application field of taro agricultural products. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 The present invention is a schematic diagram of the production process of the taro extract.

[0047] Figure 2 This is the gas chromatography-mass spectrometry analysis spectrum of the taro extract obtained in Example 5 of the present invention. DETAILED DESCRIPTION

[0048] The specific steps of the present invention are described below by way of examples, but are not limited to the examples.

[0049] The terms used in the present invention, unless otherwise specified, generally have the meanings commonly understood by those of ordinary skill in the art. The present invention is further described in detail below in conjunction with specific examples and with reference to data. It should be understood that these embodiments are only intended to illustrate the present invention, and are not intended to limit the scope of the present invention in any way. In the following examples, the various processes and methods not described in detail are conventional methods well known in the art.

[0050] Example 1 Preparation of taro extract by traditional water extraction and alcohol precipitation process

[0051] A natural taro extract, which is prepared by extracting from the following raw material components:

[0052] 100kg taro; 600-800kg purified water; 100-500kg edible alcohol.

[0053] S1: 100 kg of dried taro slices were coarsely crushed into 40 mesh, loaded into an extraction tank, 3-5 times of purified water were added each time, and the temperature was raised and refluxed for extraction twice, 1.5 h / time.

[0054] S2: The extract was collected in a cooling tank, cooled at 5°C for 4 hours, and the filtrate was collected by filtration.

[0055] S3: The filtrate is concentrated at low temperature until the solid content is ≥30 Brix for later use.

[0056] S4: adding 3-5 times the weight of the concentrate to a 95% ethanol solution while stirring; stirring for 0.5 h, and standing to cool for 1 h;

[0057] S5: Filter the standing liquid in the above step to obtain an alcohol precipitate.

[0058] S6: The filtrate was concentrated to a solid content of ≥55 Brix to obtain a water-extracted alcohol-agarwood taro extract, with a sample weight of 11.4 kg.

[0059] Example 2 Preparation of taro extract by traditional water extraction, enzymatic hydrolysis and alcohol precipitation process

[0060] A natural taro extract, which is prepared by extracting from the following raw material components:

[0061] 100kg taro; 600-800kg pure water; 0.2kg medium-temperature amylase, 0.15kg protease; 100-500kg edible alcohol; S1: 100kg dry taro slices are coarsely crushed into 40 meshes, loaded into an extraction tank, 3-5 times of pure water is added each time, and the temperature is raised and refluxed for extraction twice, 1.5h / time.

[0062] S2: Collect the extract into a cooling tank, cool it to 45-50°C, and add bio-enzyme preparation for enzymatic hydrolysis for 0.5-3h.

[0063] S3: Heat the hydrolyzate to 80°C to inactivate the enzyme for 0.5 h.

[0064] S4: The enzymatic hydrolysate was collected in a cooling tank, cooled at 5°C for 4 hours, and the filtrate was collected by filtration.

[0065] S5: Concentrate the filtrate at low temperature until the solid content is ≥30 Brix for later use.

[0066] S6: Add 3-5 times the weight of the concentrate to the concentrate with stirring; stir for 0.5 h, and let stand to cool for 1 h.

[0067] S7: Filter the standing liquid in the above step to obtain an alcohol precipitate.

[0068] S8: The filtrate is concentrated to a solid content of ≥55 Brix to obtain a water-extracted enzymatic hydrolysis alcohol-precipitated taro extract, with a sample weight of 12.6 kg.

[0069] Example 3 Preparation of taro extract by traditional ethanol extraction process

[0070] A natural taro extract, which is prepared by extracting from the following raw material components:

[0071] 100kg taro; 600kg edible alcohol;

[0072] S1: 100 kg of dried taro slices were coarsely crushed into 40 meshes, loaded into an extraction tank, 2-4 times of 85% ethanol aqueous solution were added each time, and the temperature was raised and refluxed for extraction twice, 1.5 h / time.

[0073] S2: The extract was collected in a cooling tank, cooled at 5°C for 4 hours, and the filtrate was collected by filtration.

[0074] S3: The filtrate is concentrated to a solid content of ≥55 Brix to obtain ethanol-extracted taro extract, with a sample weight of 9.8 kg.

[0075] Example 4 Preparation of taro extract by the method of the present invention

[0076] A natural taro extract, which is prepared by extracting from the following raw material components:

[0077] Taro 100kg; edible alcohol 800kg; purified water 300kg; biological enzyme preparation 0.35kg; reducing sugar 0.6kg; amino acid 0.9kg;

[0078] S1: 100 kg of dried taro slices were coarsely crushed into 40 mesh, loaded into an extraction tank, edible alcohol was added, and the solvent temperature was kept at 25° C.-55° C. for cyclic extraction. The extract was collected into a cooling tank, cooled at 5° C. for 4 hours, filtered and collected, and the filtrate was cryogenically concentrated to a solid content of ≥30 Brix for standby use;

[0079] S2: Add 300 kg of pure water to the residue in step S1, stir, heat and boil, collect the distillate until it is free of alcohol, and transport the distillate to a stirring tank for standby use; reduce the temperature of the liquid to 45-55°C, add the biological enzyme preparation, stir for enzymolysis, heat to 90°C and keep warm for 30 minutes to inactivate the enzyme preparation;

[0080] S3: Add reducing sugar and amino acid to the above-mentioned liquid, continue to heat up, and carry out Maillard reaction at a temperature of 105-130° C. and a pH of 3.0-7.0.

[0081] S4: After the reaction in the above steps is completed, the feed liquid is cooled, edible alcohol is added under stirring, and reflux extraction is performed.

[0082] S5: After the extraction is completed, the mixed slurry is transported to a horizontal screw centrifuge through a sterile pipeline, centrifuged at 5500rpm to separate the solid and liquid, and the separated liquid is collected in a stirring tank.

[0083] S6: Add flocculants: chitosan and calcium chloride to the combined liquid, stir for 30 minutes for flocculation treatment, filter the treated liquid once, collect the filtrate, and concentrate the filtrate under reduced pressure to a solid content of ≥30 Brix for later use.

[0084] S7: The concentrated extract obtained in step S1 and step S6 is transported to a mixing tank through a sterile pipeline, an emulsifier is added, and the mixture is stirred and mixed at 75° C. for 0.5 hours. The liquid is cooled and transported to a high-pressure homogenizer. After high-pressure homogenization, the taro extract of the present invention is obtained, with a sample weight of 22.7 kg.

[0085] In step S1, the edible alcohol concentration is 95%, and the added amount is 300 kg; the extraction temperature is 30° C., and the cyclic extraction time is 2 hours.

[0086] The solid content of the concentrate in steps S1 and S6 is 55 Brix.

[0087] The biological enzyme preparation in step S2 is composed of 0.1 kg of composite protease, 0.05 kg of pectinase, 0.15 kg of medium-temperature amylase, and 0.05 kg of saccharifying enzyme; the enzymolysis temperature is 50° C., and the enzymolysis time is 2 hours.

[0088] In step S3, the reducing sugar consists of 0.3 kg of fructose and 0.3 kg of mannose; the amino acids consist of 0.7 kg of proline and 0.2 kg of valine; the Maillard reaction conditions are sealed conditions, the temperature is 115° C., the pH is 5.0, and the reaction time is 2 hours.

[0089] After the Maillard reaction in step S4 is completed, 500 kg of edible alcohol is added, the concentration is 95%, and the reflux extraction temperature is 85°C.

[0090] In step S6, the amount of chitosan flocculant added is 0.5 kg, and the amount of calcium chloride added is 0.1 kg.

[0091] In step S7, the emulsifier is composed of glyceryl monostearate, glyceryl caprylate, and Tween 80 in a weight ratio of 2:1:1, and the added amount is 0.02% of the weight ratio of the concentrated extract; the mixing conditions are a temperature of 85°C and a stirring speed of 300rpm; the high-pressure homogenization conditions are a feed temperature of 50°C and a homogenization pressure of 20Mpa.

[0092] Example 5 Preparation of taro extract by the method of the present invention

[0093] A natural taro extract, which is prepared by extracting from the following raw material components:

[0094] 100kg taro; 700kg edible alcohol; 300kg purified water; 0.33kg biological enzyme preparation; 0.6kg reducing sugar; 1kg amino acid.

[0095] S1: 100 kg of dried taro slices are coarsely crushed into 40 mesh, loaded into an extraction tank, and edible alcohol is added. The solvent temperature is maintained at 25° C.-55° C. for cyclic extraction. The extract is collected into a cooling tank, cooled at 5° C. for 4 hours, filtered and collected, and the filtrate is concentrated at low temperature to a solid content of ≥30 Brix for later use.

[0096] S2: Add 300 kg of pure water to the residue in step S1, stir, heat and boil, collect the distillate until it is free of alcohol, and transport the distillate to a stirring tank for standby use; reduce the temperature of the liquid to 45-55°C, add the biological enzyme preparation, stir for enzymolysis, heat to 90°C and keep warm for 30 minutes to inactivate the enzyme preparation.

[0097] S3: Add reducing sugar and amino acid to the above-mentioned liquid, continue to heat up, and carry out Maillard reaction at a temperature of 105-130° C. and a pH of 3.0-7.0.

[0098] S4: After the reaction in the above steps is completed, the feed liquid is cooled, edible alcohol is added under stirring, and reflux extraction is performed.

[0099] S5: After the extraction is completed, the mixed slurry is transported to a horizontal screw centrifuge through a sterile pipeline, centrifuged at 5500rpm to separate the solid and liquid, and the separated liquid is collected in a stirring tank.

[0100] S6: Add chitosan flocculant and calcium chloride to the combined liquid, stir for 30 minutes for flocculation treatment, filter the treated liquid once, collect the filtrate, and concentrate the filtrate under reduced pressure to a solid content of ≥30 Brix for later use.

[0101] S7: The concentrated extract obtained in step S1 and step S6 is transported to a mixing tank through a sterile pipeline, an emulsifier is added, and the mixture is stirred and mixed at 75° C. for 0.5 hours. The liquid is cooled and transported to a high-pressure homogenizer. After high-pressure homogenization, the taro extract of the present invention is obtained, with a sample weight of 24.2 kg.

[0102] In step S1, the edible alcohol has a concentration of 90% and an addition amount of 250 kg; the extraction temperature is 45° C. and the cyclic extraction time is 1.5 hours.

[0103] The solid content of the concentrate in steps S1 and S6 is 55 Brix.

[0104] The biological enzyme preparation in step S2 is composed of 0.1 kg of composite protease, 0.03 kg of flavor protease, 0.05 kg of hydrolase, 0.1 kg of medium-temperature amylase, and 0.05 kg of saccharifying enzyme; the enzymolysis temperature is 50° C., and the enzymolysis time is 3 hours.

[0105] In step S3, the reducing sugar consists of 0.4 kg of fructose and 0.2 kg of sorbitol; the amino acid consists of 0.7 kg of proline and 0.3 kg of alanine; the Maillard reaction conditions are sealed conditions, the temperature is 120° C., the pH is 5.0, and the reaction time is 2 hours.

[0106] After the Maillard reaction in step S4 is completed, 450 kg of edible alcohol is added, the concentration is 95%, and the reflux extraction temperature is 85°C.

[0107] In step S6, the amount of chitosan flocculant added is 1 kg, and the amount of calcium chloride added is 0.1 kg.

[0108] In step S7, the emulsifier is composed of glyceryl monostearate, glyceryl caprylate, and Tween 80 in a weight ratio of 2:1:1, and the added amount is 0.02% of the weight ratio of the concentrated extract; the mixing conditions are a temperature of 75°C and a stirring speed of 400rpm; the high-pressure homogenization conditions are a feed temperature of 40°C and a homogenization pressure of 20Mpa.

[0109] The taro extract of Example 5 was analyzed by gas chromatography-mass spectrometry. Figure 2 shown.

[0110] Example 6 Preparation of taro extract by the method of the present invention

[0111] A natural taro extract, which is prepared by extracting from the following raw material components:

[0112] 100kg taro; 900kg edible alcohol; 300kg purified water; 0.38kg biological enzyme preparation; 1kg reducing sugar; 1kg amino acid.

[0113] S1: 100 kg of dried taro slices were coarsely crushed into 40 mesh, loaded into an extraction tank, added with edible alcohol, and the solvent temperature was maintained at 25°C-55°C for cyclic extraction. The extract was collected into a cooling tank, cooled at 5°C for 4 hours, filtered and collected, and the filtrate was concentrated at low temperature to a solid content of ≥30 Brix for standby use.

[0114] S2: Add 300 kg of pure water to the residue in step S1, stir, heat and boil, collect the distillate until it is free of alcohol, and transport the distillate to a stirring tank for standby use; reduce the temperature of the liquid to 45-55°C, add the biological enzyme preparation, stir for enzymolysis, and heat to 90°C for 30 minutes to inactivate the enzyme preparation.

[0115] S3: Add reducing sugar and amino acid to the above-mentioned liquid, continue to heat up, and carry out Maillard reaction at a temperature of 105-130° C. and a pH of 3.0-7.0.

[0116] S4: After the reaction in the above steps is completed, the feed liquid is cooled, edible alcohol is added under stirring, and reflux extraction is performed.

[0117] S5: After the extraction is completed, the mixed slurry is transported to a horizontal screw centrifuge through a sterile pipeline, centrifuged at 5500rpm to separate the solid and liquid, and the separated liquid is collected in a stirring tank.

[0118] S6: Add chitosan flocculant and calcium chloride to the combined liquid, stir for 30 minutes for flocculation treatment, filter the treated liquid once, collect the filtrate, and concentrate the filtrate under reduced pressure to a solid content of ≥30 Brix for later use.

[0119] S7: The concentrated extract obtained in step S1 and step S6 is transported to a mixing tank through a sterile pipeline, an emulsifier is added, and the mixture is stirred and mixed for 0.5 hours under a certain temperature condition. The liquid is cooled and transported to a high-pressure homogenizer. After high-pressure homogenization, the taro extract described in the present invention is obtained, and the sample is 25.3 kg.

[0120] In step S1, the edible alcohol has a concentration of 85% and an addition amount of 300 kg; the extraction temperature is 40° C. and the cyclic extraction time is 2 hours.

[0121] The solid content of the concentrate in steps S1 and S6 is 55 Brix.

[0122] The biological enzyme preparation in step S2 is composed of 0.1 kg of composite protease, 0.05 kg of flavor protease, 0.03 kg of hydrolase, 0.15 kg of medium-temperature amylase, and 0.05 kg of saccharifying enzyme; the enzymolysis temperature is 50° C., and the enzymolysis time is 2.5 hours.

[0123] In step S3, the reducing sugar consists of 0.4 kg of fructose, 0.4 kg of mannose and 0.2 kg of sorbose; the amino acids consist of 0.5 kg of proline, 0.3 kg of alanine and 0.2 kg of valine; the Maillard reaction conditions are sealed conditions, the temperature is 125° C., the pH is 5.5 and the reaction time is 2 hours.

[0124] After the Maillard reaction in step S4 is completed, 600 kg of edible alcohol is added, the concentration is 95%, and the reflux extraction temperature is 85°C.

[0125] In step S6, the amount of chitosan flocculant added is 1.5 kg, and the amount of calcium chloride added is 0.15 kg.

[0126] The emulsifier in step S7 is composed of glyceryl monostearate, glyceryl caprylate, and Tween 80 in a weight ratio of 1:1:0.5, and the added amount is 0.02% of the weight ratio of the concentrated extract; the mixing conditions are a temperature of 80°C and a stirring speed of 350rpm; the high-pressure homogenization conditions are a feed temperature of 45°C and a homogenization pressure of 20Mpa.

[0127] Example 7 Appearance and sensory evaluation of taro extracts prepared by traditional process and the method of the present invention The samples of Examples 1-6 were evaluated for yield, appearance, solubility and olfactory aroma. The results are shown in Table 1.

[0128] Table-1

[0129]

[0130] By comparing Examples 1 to 3 of the traditional extraction method and Examples 4 to 6 of the extraction method of the present invention, it can be seen that the yield of taro extract obtained by the preparation method of the present invention is higher than that of the traditional process, and the unit cost of the product is significantly reduced; through enzymatic hydrolysis, flocculation treatment and emulsification homogenization, the appearance of the extract is more uniform and stable; through enzymatic hydrolysis and high-pressure reaction, the solubility of the extract is improved, and the state after dissolution is better; through the Maillard reaction, the aroma substances of the extract are increased, not only the intensity of the fragrance characteristic is improved, but also the sweet fragrance is increased, and the olfactory aroma characteristic is more intense.

[0131] Example 8 Sensory comparison evaluation of the application of taro extracts prepared by traditional technology and the method of the present invention in cigarettes The taro extracts prepared in Examples 1-6 were diluted with propylene glycol to a concentration of 10%, and the diluted taro extracts were sprayed evenly into tobacco in an atomized form, and the amount of taro extract was 0.1% of the mass of tobacco; the tobacco obtained was balanced in a constant temperature (22°C ± 2°C) and constant humidity (RH 60% ± 5%) box for 48 hours, and cigarettes were made into cigarette products 1-6 respectively. The sensory quality and stability evaluation were carried out respectively, and the main evaluation indicators were aroma characteristics, coordination, aroma quality, sweetness, aftertaste, miscellaneous gas and irritation, and each indicator had a full score of 10 points.

[0132] The higher the aroma characteristic score, the more obvious the aroma sensory change imparted to the tobacco product.

[0133] The higher the score of coordination and aroma quality, the better the coordination between aroma and smoke, the purer, fresher and more attractive the aroma quality, and the less impurities.

[0134] The higher the sweetness score, the less dry the smoke will be after adding it, and the more comfortable the experience will be.

[0135] A higher irritation score means the smoke is less irritating and has a softer taste, while a low score means the smoke is choking and irritating to the throat.

[0136] The higher the impurity score, the purer the smoke after adding it; the lower the score, the more turbid the smoke and the unclear the aroma.

[0137] The higher the aftertaste score, the longer the smoke aroma lasts in the mouth and the greater the aftertaste.

[0138] The evaluation was conducted by a smoking evaluation team consisting of 7 professional cigarette smoking experts. The average scores of the evaluation results are shown in Table 2.

[0139] Table-2 Average score of sensory evaluation results

[0140] project Aroma characteristics (10) Coordination (10) Aroma Quality (10) Sweetness(10) Aftertaste (10) Miscellaneous gas (10) Irritant(10) Blank Sample 5.0 5.5 4.0 3.0 5.0 6.0 6.0 Cigarette products1 5.0 5.0 4.0 3.0 4.0 5.0 5.0 Cigarette products 2 5.5 5.5 4.0 3.0 4.5 5.5 4.5 Cigarette products3 6.0 6.0 4.5 3.0 5.5 5.5 5.0 Cigarette products 4 7.5 7.0 6.0 5.5 8.0 7.0 8.5 Cigarette products5 7.5 7.5 6.5 6.0 7.5 8.0 8.5 Cigarette products6 8.5 8.0 8.5 7.5 8.5 9.0 9.5

[0141] By comparing the blank sample and Examples 1 to 3 of the traditional extraction method, it can be seen that the taro extract obtained by the traditional extraction method of water extraction and alcohol precipitation and water extraction enzymatic hydrolysis and alcohol precipitation is added to the tobacco leaf group formula, and the aroma characteristics are not obvious. At the same time, it will increase the irritation and stray smell of tobacco products when smoking, and the residue in the mouth is heavy and the aftertaste is not clean; the taro extract obtained by the traditional spice extraction method (alcohol reflux extraction) in Example 3 is added to the leaf group formula. Although the aroma characteristics are better than those of the water-extracted sample, the characteristics are still weak. At the same time, the smoke will have stray smell and irritation, and the smoke is not pure enough.

[0142] By comparing Examples 1 to 3 with Examples 4 to 6 of the extraction method of the present invention, it can be seen that the taro extract obtained by the preparation method of the present invention is added to the tobacco leaf group formula, which is not only superior to the traditional process in terms of aroma characteristics; it can also enhance the sweetness of the smoke, reduce the irritation and foreign smell of the smoke, and show good effects in terms of increasing the sweetness of the smoke, reducing irritation and foreign smell and other functional aspects.

[0143] By comparing the blank sample with Examples 4 to 6 of the extraction method of the present invention, it can be seen that the taro extract obtained by the preparation method of the present invention is added to the tobacco leaf group formula, which can effectively improve the aroma quality and sweetness of the cigarette, and the obtained cigarette smoke is coordinated, and the aroma quality and aroma quantity are significantly increased, which can increase the sweet and refreshing aroma of the cigarette, improve the taste, and enhance the quality of the cigarette.

[0144] Example 9 Application of the taro extract of the present invention in cigarettes

[0145] The taro extract prepared in Example 6 was diluted to a concentration of 10% with propylene glycol, 50% ethanol aqueous solution, 90% ethanol aqueous solution, and octinoxate glyceride, and the diluted taro extract was sprayed evenly into the tobacco in an atomized form, and the amount of the taro extract was 0.1% of the mass of the tobacco; the tobacco obtained was balanced in a constant temperature (22°C ± 2°C) and constant humidity (RH 60% ± 5%) box for 48 hours to make cigarettes, and then a number of flavorists were organized to use a blind scoring method to conduct sensory evaluation and smoking identification of the gloss of the tobacco and the aroma, harmony, miscellaneous smell, aftertaste and irritation of the cigarettes, and the average score of the results is shown in Table 3. It can be seen from the sensory evaluation results that the tobacco obtained by diluting with propylene glycol as a diluent and spraying is superior to other solvents in terms of smell, gloss, and aroma characteristics. The use of propylene glycol as a diluent has a more significant effect on the fragrance preservation of the taro extract on the tobacco, and can be used as a reference solvent.

[0146] Table-3

[0147]

[0148]

[0149] The taro extract prepared in Example 6 was diluted with propylene glycol to a concentration of 10%, and the diluted taro extract was evenly sprayed into the tobacco in the form of atomization. The amounts of the taro extract were 0.1%, 0.3%, 0.5%, 0.7% and 1% of the tobacco mass, respectively; the tobacco thus obtained was balanced in a constant temperature (22°C ± 2°C) and constant humidity (RH 60% ± 5%) box for 48 hours to make cigarettes, and then a number of flavorists were organized to conduct sensory evaluation and smoking appraisal of the gloss of the tobacco and the aroma, harmony, miscellaneous smell, aftertaste and irritation of the cigarettes using a blind evaluation and scoring method. The average scores of the results are shown in Table 4. From the sensory evaluation results, it can be seen that the tobacco obtained by spraying the taro extract at an amount of 0.3% of the tobacco mass has a fresh and elegant smoke characteristic, and has the best coordination with the tobacco aroma, does not suppress the tobacco aroma, and is sweet and mellow without reducing the sense of relaxation; different amounts have obvious improvements on the irritation and impurities of the smoke; through comprehensive comparison, it can be seen that the comprehensive performance of the sensory evaluation of the 0.3% addition amount is relatively optimal, and can be used as a reference amount.

[0150] Table-4

[0151] project Gloss (10) Aroma (10) Coordination (10) Miscellaneous gas (10) Aftertaste (10) Irritant(10) Blank Sample 5.0 5.0 5.0 5.0 5.0 5.0 0.1％ 5.5 6.5 7.5 8.5 8.0 8.5 0.3％ 6.5 8.5 8.5 9.0 8.5 9.5 0.5％ 7.0 8.0 8.0 9.0 7.5 9.0 0.7％ 6.0 7.5 7.0 9.0 7.0 9.0 1％ 5.5 7.5 6.0 9.0 7.0 9.0

[0152] The above is only a preferred embodiment of the present invention. The protection scope of the present invention is not limited to the above-mentioned implementation cases. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and additions and reductions of steps without departing from the principle of the present invention, changes in the quantity, proportion and concentration of raw and auxiliary materials, these modifications and changes should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing a taro extract, characterized in that The steps include: S1: 100 kg of dried taro slices were coarsely crushed to 40 mesh, loaded into an extraction tank, and edible alcohol was added, wherein the edible alcohol was 85% in concentration and the addition amount was 300 kg, and the solvent temperature was kept at 25° C.-55° C. for cyclic extraction to obtain an extract and a residue, and the extract was collected in a cooling tank, cooled at 5° C. for 4 hours, and the filtrate was collected by filtration. The filtrate was concentrated at low temperature to a solid content of ≥30 Brix to obtain a concentrated extract for standby use; S2: Add 300 kg of pure water to the residue in step S1, stir, heat and boil, collect the distillate until it is free of alcohol, and transport the distillate to a stirring tank for standby; reduce the temperature of the remaining liquid to 45-55°C, add a biological enzyme preparation, stir and hydrolyze, the biological enzyme preparation consists of 0.1 kg of composite protease, 0.05 kg of flavor protease, 0.03 kg of hydrolase, 0.15 kg of medium-temperature amylase, and 0.05 kg of saccharifying enzyme, the hydrolysis temperature is 50°C, the hydrolysis time is 2.5 hours, and the temperature is raised to 90°C and kept warm for 30 minutes to inactivate the biological enzyme preparation; S3: Add reducing sugar and amino acid to the above enzymatically hydrolyzed liquid, wherein the reducing sugar is composed of 0.4 kg fructose, 0.4 kg mannose, and 0.2 kg sorbose; the amino acid is composed of 0.5 kg proline, 0.3 kg alanine, and 0.2 kg valine; continue to heat up to 125° C., pH 5.5, and perform Maillard reaction under sealed conditions for 2 hours; S4: After the reaction in the above steps is completed, the feed liquid is cooled, and edible alcohol is added under stirring, the added edible alcohol is 600 kg, the concentration is 95%, and reflux extraction is performed at 85°C; S5: After the extraction is completed, the mixed slurry is transported to a horizontal screw centrifuge through a sterile pipeline, centrifuged at 5500 rpm to separate the solid and liquid, and the separated liquid is collected in a stirring tank; S6: adding chitosan flocculant and calcium chloride to the combined liquid in the above stirring tank, the addition amount of chitosan flocculant is 1.5 kg, the addition amount of calcium chloride is 0.15 kg, stirring for 30 minutes for flocculation treatment, filtering the treated liquid once, collecting the filtrate, and concentrating the filtrate under reduced pressure to a solid content of ≥30 Brix to obtain a concentrated extract for standby use; S7: The concentrated extract obtained in step S1 and step S6 is conveyed to a mixing tank through a sterile pipeline, and an emulsifier is added, wherein the emulsifier is composed of glyceryl monostearate, glyceryl caprylate, and Tween 80 in a weight ratio of 1:1:0.5, and the added amount is 0.02% of the weight ratio of the combined concentrated extract; the mixing conditions are a temperature of 80°C and a stirring speed of 350rpm for 0.5 hours, the feed liquid is cooled, and conveyed to a high-pressure homogenizer, and the high-pressure homogenization conditions are a feed temperature of 45°C and a homogenization pressure of 20Mpa. After high-pressure homogenization, the taro extract is obtained.

2. A taro extract, characterized in that The method according to claim 1 is used for preparation.

3. The use of the taro extract according to claim 2 as a tobacco additive in the tobacco industry, characterized in that The taro extract is diluted with propylene glycol to a concentration of 10%, and the diluted taro extract is sprayed evenly into the tobacco in an atomized form, and the amount of the taro extract used is 0.3% of the mass of the tobacco.

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