A method of preparing a tobacco fermentation extract

Abstract

The application discloses a tobacco fermentation extract and a preparation method thereof. The application comprises the following steps: step S1: mixing a Zimbabwe tobacco extract and fruit juice according to a mass ratio of 7:3 to obtain a first mixture, and adding a composite enzyme into the first mixture to stir; step S2: mixing glucose and propylene glycol according to a mass ratio of 1:1 to obtain a second mixture, mixing 40% of the first mixture in the step S1 with the second mixture to perform a Maillard reaction, and generating a Maillard reaction product; step S3: mixing 60% of the first mixture in the step S1 with the Maillard reaction product in the step S2 to obtain a third mixture; and step S4: inoculating the third mixture in the step S3 with a flavoring yeast, and filtering to obtain the tobacco fermentation extract. The preparation method can effectively increase tobacco original flavor, soften smoke, and not only can enrich tobacco flavor and increase a sweet and clean taste, but also can greatly reduce stimulation of the tobacco.

Description

Technical Field

[0001] This invention relates to the field of tobacco manufacturing technology, and in particular to a method for preparing tobacco fermentation extract. Background Technology

[0002] Maillard reactions are complex reactions between carbonyl and amino compounds. Depending on the reaction temperature and time, they can produce a variety of flavor compounds, which are widely used in the tobacco industry. Maillard reactants can improve the aroma quality of tobacco, mask off-flavors, and reduce the irritation when smoking cigarettes. The aroma compounds and tobacco aroma are extremely harmonious. The reaction mechanism of the Maillard reaction determines the diversity of its products. To obtain products suitable for cigarette additives, the selection of raw materials and the control of reaction temperature and time are crucial. Currently, most publicly available Maillard reactants have a predominantly roasted aroma, and their aroma compounds have a single flavor profile, resulting in relatively limited effects in tobacco liquor applications.

[0003] Meanwhile, in recent years, there have been frequent reports of the application of microbial fermentation technology in the tobacco industry. Microbial fermentation can improve the aroma quality of tobacco leaves, making the aroma more mellow and full-bodied, and can reduce the off-flavors and irritation of cigarettes.

[0004] However, despite these efforts, microbial fermentation technology or Maillard reactants are still insufficient to enhance the natural tobacco aroma, smooth the smoke, enrich the tobacco fragrance, add a sweet aftertaste, and reduce the irritation of tobacco products. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing tobacco fermentation extract, which can be used to increase the natural tobacco aroma of tobacco products, soften the smoke, enrich the tobacco aroma, enhance the sweet taste, and reduce the irritation.

[0006] The objective of this invention is achieved through the following technical solution:

[0007] A method for preparing a tobacco fermentation extract includes the following steps:

[0008] Step S1: Mix Zimbabwean tobacco extract and fruit juice at a mass ratio of 7:3 to obtain a first mixture, and add the compound enzyme to the first mixture and stir.

[0009] Step S2: Glucose and propylene glycol are mixed in a 1:1 mass ratio to obtain a second mixture. 40% of the first mixture from step S1 is mixed with the second mixture and a Maillard reaction is carried out to produce Maillard reactants.

[0010] Step S3: Mix 60% of the first mixture from step S1 with the Maillard reactant from step S2 to obtain a third mixture;

[0011] Step S4: Inoculate the third mixture from step S3 with aroma-producing yeast, and filter to obtain tobacco fermentation extract.

[0012] Preferably, the complex enzyme in step S1 is a mixture of pectinase, saccharifying enzyme, and peptidase, and the mass ratio of pectinase, saccharifying enzyme, and peptidase is 1:2:1.

[0013] Preferably, the stirring temperature in step S1 is 50-80℃, and the stirring time in step S1 is 1h-10h.

[0014] Preferably, the pH value in step S1 is 4.5.

[0015] Preferably, the reaction temperature in step S2 is 50-90℃, and the reaction time in step S2 is 1-12h.

[0016] Preferably, the reaction temperature in step S4 is 20-50℃, the reaction time in step S4 is 24-36h, and the stirring speed is 120r / min.

[0017] Preferably, in step S4, the aroma-producing yeast accounts for 0.98% of the mass of the third mixture.

[0018] Preferably, the juice is a mixture of blackcurrant concentrate and bosunberry concentrate, wherein the mass ratio of blackcurrant concentrate to bosunberry concentrate is 2:1.

[0019] A tobacco fermentation extract, prepared by any of the methods described above.

[0020] Compared with the prior art, the beneficial effects of the present invention include at least the following:

[0021] This invention combines Maillard reaction and bio-fermentation technology, which greatly enhances the aroma richness and stability of tobacco extract products, highlighting the ketone sweetness style. Compared with tobacco extracts produced by traditional processes, it is more suitable for adding to cigarettes, effectively increasing the natural aroma of tobacco and softening the smoke. It not only enriches the tobacco aroma and adds a sweet aftertaste, but also greatly reduces the irritation of tobacco. Detailed Implementation

[0022] This invention provides a method for preparing a tobacco fermentation extract, comprising the following steps:

[0023] Step S1: Mix Zimbabwean tobacco extract and fruit juice at a mass ratio of 7:3 to obtain a first mixture, and add the compound enzyme to the first mixture and stir.

[0024] Step S2: Glucose and propylene glycol are mixed in a 1:1 mass ratio to obtain a second mixture. 40% of the first mixture from step S1 is mixed with the second mixture and then subjected to a Maillard reaction to produce Maillard reactants.

[0025] Step S3: Mix 60% of the first mixture from step S1 with the Maillard reactant from step S2 to obtain a third mixture;

[0026] Step S4: Inoculate the third mixture from step S3 with aroma-producing yeast, release the lower precipitate, and filter it through a 200-mesh filter to obtain the tobacco fermentation extract.

[0027] As a further embodiment of this example, the complex enzyme in step S1 is a mixture of pectinase, saccharifying enzyme, and peptidase, with a mass ratio of 1:2:1.

[0028] As a further implementation of this embodiment, the stirring temperature in step S1 is 50-80℃, and the stirring time in step S1 is 1h-10h.

[0029] As a further implementation of this embodiment, the pH value in step S1 is 4.5.

[0030] As a further embodiment of this example, the reaction temperature in step S2 is 50-90°C, and the reaction time in step S2 is 1-12 hours.

[0031] As a further embodiment of this example, the reaction temperature in step S4 is 20-50℃, the reaction time in step S4 is 24-36h, and the stirring speed is 120r / min.

[0032] As a further embodiment of this example, in step S4, the aroma-producing yeast accounts for 0.98% of the mass of the third mixture.

[0033] As a further embodiment of this example, the juice is a mixture of blackcurrant concentrate and bosunberry concentrate, with a mass ratio of blackcurrant concentrate to bosunberry concentrate of 2:1.

[0034] A tobacco fermentation extract, prepared by any of the methods described above for preparing tobacco fermentation extracts.

[0035] Example 1:

[0036] 350 kg of Zimbabwean tobacco extract, 100 kg of blackcurrant concentrate, and 50 kg of bosunberry concentrate were added to the first reaction vessel and stirred for 2 hours under water bath conditions. The pH value was adjusted to 4.5 with 1 mol / L K (OH) solution, and then 50 kg of compound enzyme mixture was added. After adjusting the temperature of the first reaction vessel to 60℃, stirring was started for 8 hours to obtain approximately 550 kg of the first mixture.

[0037] Take 40% of the first mixture, i.e., 220 kg, and put it into the second reactor. Add an equal mass of propylene glycol / glucose = 1:1 mixture, and then stir evenly. Control the temperature of the second reactor at 70℃ and carry out the Maillard reaction for 6 hours. Finally, about 430 kg of Maillard reactant is obtained.

[0038] 430 kg of Maillard reactant was backfilled into 60% of the first mixture, i.e., 330 kg. After being stirred evenly in a water bath, 7.4 kg of aroma-producing yeast was inoculated. The temperature of the first reaction vessel was set at 30°C and the rotation speed was 120 r / min. Fermentation was carried out for 24 hours, yielding approximately 750 kg of tobacco fermentation extract.

[0039] Example 2:

[0040] 350 kg of Zimbabwean tobacco extract, 100 kg of blackcurrant concentrate, and 50 kg of bosunberry concentrate were added to the first reaction vessel and stirred for 2 hours under water bath conditions. The pH value was adjusted to 4.5 with 1 mol / L K (OH) solution, and then 50 kg of compound enzyme mixture was added. After adjusting the temperature of the first reaction vessel to 60℃, stirring was started for 8 hours to obtain approximately 550 kg of the first mixture.

[0041] Take 40% of the first mixture, i.e., 220 kg, and put it into the second reactor. Add an equal mass of propylene glycol / glucose = 1:1 mixture, and then stir evenly. Control the temperature of the second reactor at 70℃ and carry out the Maillard reaction for 8 hours. Finally, about 430 kg of Maillard reactant is obtained.

[0042] 430 kg of Maillard reactant was backfilled into 60% of the first mixture, i.e., 330 kg. After being stirred evenly in a water bath, 7.4 kg of aroma-producing yeast was inoculated. The temperature of the first reaction vessel was set at 30°C and the rotation speed was 120 r / min. Fermentation was carried out for 32 hours, yielding approximately 750 kg of tobacco fermentation extract.

[0043] Example 3:

[0044] 350 kg of Zimbabwean tobacco extract, 100 kg of blackcurrant concentrate, and 50 kg of bosunberry concentrate were added to the first reaction vessel and stirred for 2 hours under water bath conditions. The pH value was adjusted to 4.5 with 1 mol / L K (OH) solution, and then 50 kg of compound enzyme mixture was added. After adjusting the temperature of the first reaction vessel to 60℃, stirring was started for 8 hours to obtain approximately 550 kg of the first mixture.

[0045] Take 40% of the first mixture, i.e., 220 kg, and put it into the second reactor. Add an equal mass of propylene glycol / glucose = 1:1 mixture, and then stir evenly. Control the temperature of the second reactor at 70℃ and carry out the Maillard reaction for 12 hours. Finally, about 430 kg of Maillard reactant is obtained.

[0046] 430 kg of Maillard reactant was backfilled into 60% of the first mixture, i.e., 330 kg. After being stirred evenly under water bath conditions, 7.4 kg of aroma-producing yeast was inoculated. The temperature of the first reaction vessel was set at 30℃ and the rotation speed was 120 r / min. Fermentation was carried out for 36 hours, yielding approximately 750 kg of tobacco fermentation extract.

[0047] Table 1. Perfumer's Scoring Criteria for Scented Products:

[0048]

[0049] The perfumer's rating for Example 1 is as follows:

[0050]

[0051] The perfumer's evaluation of Example 2 is as follows:

[0052]

[0053] The perfumer's evaluation of Example 3 is as follows:

[0054]

[0055] Therefore, Example 1 received the highest score and is the preferred example. It uses Zimbabwean tobacco extract as a base, adds a certain proportion of mixed natural concentrated fruit juice and mixes it evenly, adds a compound enzyme and continues stirring under specific temperature and pH conditions to produce low-molecular-weight aroma compounds. Then, 40% of the enzymatic hydrolysis product is added to a mixture of glucose and propylene glycol and subjected to Maillard reaction at a specific temperature to increase the aroma content. After the reaction is completed, the Maillard reactant and the remaining 60% of the enzymatic hydrolysis product are mixed evenly, and then inoculated with 0.98% aroma-producing yeast for a specific fermentation time to produce ketone sweet aroma compounds. After separation and purification, the final tobacco fermentation extract is obtained.

[0056] This invention combines Maillard reaction and bio-fermentation technology, which greatly enhances the aroma richness and stability of tobacco extract products, highlighting the ketone sweetness style. Compared with tobacco extracts produced by traditional processes, it is more suitable for adding to cigarettes, effectively increasing the natural aroma of tobacco and softening the smoke. It not only enriches the tobacco aroma and adds a sweet aftertaste, but also greatly reduces the irritation of tobacco.

[0057] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the invention without departing from the principles and spirit of the invention, and all such changes should fall within the protection scope of the claims of the present invention.

Claims

1. A method for preparing a tobacco fermentation extract, characterized in that, Includes the following steps: Step S1: Zimbabwean tobacco extract and fruit juice are mixed at a mass ratio of 7:3 to obtain a first mixture. A compound enzyme is added to the first mixture and stirred. The compound enzyme is a mixture of pectinase, saccharifying enzyme, and peptidase, with a mass ratio of 1:2:

1. The mass ratio of the compound enzyme to the Zimbabwean tobacco extract is 1:

7. The stirring temperature in step S1 is 50-80℃, and the stirring time in step S1 is 1-10 hours. The pH value in step S1 is 4.

5. The fruit juice is a mixture of blackcurrant concentrate and boysenberry concentrate, with a mass ratio of 2:

1. Step S2: Glucose and propylene glycol are mixed in a 1:1 mass ratio to obtain a second mixture. 40% of the first mixture from step S1 is mixed with the second mixture and a Maillard reaction is carried out to produce Maillard reactants. The reaction temperature in step S2 is 50-90℃, and the reaction time in step S2 is 1-12h. Step S3: Mix 60% of the first mixture from step S1 with the Maillard reactant from step S2 to obtain a third mixture; Step S4: Inoculate the third mixture in step S3 with aroma-producing yeast, filter and obtain tobacco fermentation extract. The reaction temperature in step S4 is 20-50℃, the reaction time in step S4 is 24-36h, the stirring speed is 120r / min, and the aroma-producing yeast accounts for 0.98% of the mass of the third mixture in step S4.

2. A tobacco fermentation extract, characterized in that, It is prepared by the method for preparing tobacco fermentation extract according to claim 1.

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