Preparation method of fenugreek flavor group series products

Abstract

The present invention relates to a preparation method of a series of fenugreek flavor group products. Fenugreek extract is used as the processing object, and a multi-stage membrane separation technology that is easy to mass-produce is selected to fully separate the flavor components of the fenugreek extract and accurately locate the various characteristic flavor groups of the fenugreek. The resulting product focuses on the sensory characteristics of fenugreek, avoiding the introduction of unnecessary flavor characteristics of crude spice products during cigarette design; at the same time, through the reasonable compounding of various flavor groups, the functional diversity of fenugreek spice products is improved. This is of great significance to the functional focus and product diversification of fenugreek extract, and provides a richer and more effective supply of fragrance raw materials for precise fragrance adjustment and digital product design. The flavor group products prepared by the present invention can have obvious effects at a relatively low dosage. The production process is simple and easy to control, and the production process is economical and environmentally friendly.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco flavor preparation, and particularly relates to a preparation method of a fenugreek flavor group series product. Background Art

[0002] Fenugreek (Trigonella foenum-graecum L.) is an annual herbaceous plant in the Leguminosae family, and its seeds are commonly used in Traditional Chinese Medicine. Besides its medicinal uses, fenugreek extract is also widely used as a spice in the food and tobacco industries. Fenugreek seeds can be roasted, crushed, hydrolyzed, or fermented, followed by solvent extraction to produce various extracts. Common product types include tinctures, extracts, absolutes, and oleoresins. Fenugreek extract has characteristic aromas of caramel, roasted sugar, and nuts. Its main components include flavonoids (vitexin, isovitexin, and isorientin), steroidal saponins (diosgenin glucoside), polysaccharides (primarily galactomannan), alkaloids (trigonelline, choline, and gentianine), fatty acids (linolenic acid, linoleic acid, and palmitic acid), volatile oils (trigonelline lactones, linalool, and dihydroactin), and amino acids.

[0003] Fenugreek extracts produced from different raw material sources, pretreatment processes, and extraction solvents vary significantly in product properties, chemical component types and content, and sensory profiles, complicating both the use and quality control of the flavor. Furthermore, crude extracts such as extracts and tinctures contain some components with sensory side effects, resulting in a lack of distinct fenugreek flavor and a poor aftertaste, necessitating further refinement. Existing refinement processing technologies for natural tobacco flavors often focus on removing impurities. While this improves the quality of the resulting refined products, the functional focus is insufficient. Furthermore, unlike synthetic flavors, the flavor characteristics of natural flavors still derive from the combined effects of multiple components, and the precise identification and acquisition of flavor clusters differs from the goal and method of isolating single substances in the pharmaceutical field. How to obtain functionally focused fenugreek flavor clusters that fully highlight the sensory characteristics of fenugreek, enhance the functional diversity of fenugreek products, and provide a richer and more effective supply of flavoring materials for precision flavoring and digital product design are pressing challenges in the refinement of natural tobacco flavors. Summary of the Invention

[0004] The present invention aims to provide a method for preparing a series of fenugreek flavor group spice products. By applying appropriate separation technology to fenugreek extracts (including but not limited to extracts, absolutes, tinctures, etc.), flavor groups are accurately separated and prepared for improving quality, sweetening, and mouthfeel, and then different flavor groups are creatively combined and compounded, and the products are used for adding flavor to cigarette cut tobacco.

[0005] To achieve the above objectives, this application is implemented through the following technical solutions:

[0006] A method for preparing a series of fenugreek flavor group spice products comprises the following steps:

[0007] S1. Raw material processing:

[0008] dissolving the fenugreek extract into a solution with a set mass percentage concentration using a solvent, and removing insoluble matter by solid-liquid separation to obtain a crude fenugreek extract solution;

[0009] S2, multi-stage membrane separation:

[0010] Selecting a filter membrane with a set membrane pore size to perform multi-stage filtration membrane separation on the crude fenugreek extract in step S1, and separating the crude fenugreek extract step by step according to the membrane pore size from large to small, and collecting the retentate and the permeate respectively;

[0011] S3. Compounding of Fenugreek Flavor Group:

[0012] According to the tobacco leaf group formula, the requirements of the cigarette product style design and the need for flavoring and adding materials, the retentate and permeate obtained in step S2 are mixed in proportion to obtain a series of fenugreek-flavored group spices with focused functions and diversified products.

[0013] Furthermore, the solvent in step S1 is water, or a mixed solution of water and ethanol and / or propylene glycol.

[0014] Furthermore, the amount of solvent added is 0.5-25 times the dry matter amount of the fenugreek extract.

[0015] Furthermore, the amount of solvent added is 1-15 times the mass of dry matter in the fenugreek extract.

[0016] Furthermore, the specific steps of step S2 are as follows: the crude fenugreek extract in step S1 is first passed through a microfiltration membrane with a pore size of 50 nm, and the retentate A and the permeate A are collected, wherein a portion of the permeate A is retained, and the remaining permeate A is further passed through an ultrafiltration membrane with a molecular weight cutoff of 50 kD, and the retentate B and the permeate B are collected. The permeate B is further passed through any ultrafiltration membrane with a pore size of 10 nm-5 nm or a molecular weight cutoff of 20 kD to obtain a retentate C and a permeate C, respectively. The permeate C is passed through an ultrafiltration membrane with a molecular weight cutoff of 10 kD-8 kD to obtain a retentate D and a permeate D.

[0017] Furthermore, in step S3, the components used for compounding the fenugreek flavor group spices are retentate A, permeate A, retentate B and retentate D.

[0018] Furthermore, the retentate A, permeate A, retentate B, retentate D or the blended flavor group product is concentrated by a reverse osmosis membrane or under reduced pressure to remove part of the solvent before use.

[0019] The fenugreek flavor group spice series products prepared by any one of the above items are used in cigarettes.

[0020] The beneficial effects of the present invention are:

[0021] This technical solution uses fenugreek extract as the processing object and selects multi-stage membrane separation technology that is easy to mass-produce to achieve a full separation of the flavor components of the fenugreek extract and accurately locate the various characteristic flavor groups of fenugreek. The resulting product focuses on the sensory characteristics of fenugreek, avoiding the introduction of unnecessary flavor characteristics of crude spice products during cigarette design; at the same time, through the reasonable compounding of various flavor groups, the functional diversity of fenugreek spice products is improved. It is of great significance to the functional focus and product diversification of fenugreek extract, and provides a richer and more effective supply of fragrance raw materials for precise flavoring and digital product design. The flavor group products prepared by the present invention can have obvious effects at a relatively low dosage. The production process is simple and easy to control, and the production process is economical and environmentally friendly. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Attachment Figure 1 It is a labeled affective magnitude scale (LAMs).

[0023] Attachment Figure 2 This is a comparison chart of smoke and taste characteristics in cigarette sensory evaluation of the multi-stage membrane separation fraction of fenugreek extract obtained by the method of Example 1 and the original fenugreek extract.

[0024] Attachment Figure 3 This is a comparison chart of the aroma performance in the sensory evaluation of cigarettes of the fenugreek extract multi-stage membrane separation fraction obtained by the method of Example 1 and the original fenugreek extract.

[0025] Attachment Figure 4 This is a comparison chart of smoke and mouthfeel characteristics in the sensory evaluation of cigarettes of a series of fenugreek-flavored spice products prepared by the method of Example 1.

[0026] Attachment Figure 5 This is a comparison chart of aroma expression forms in the sensory effect evaluation of cigarettes of a series of fenugreek characteristic flavor group spices prepared by the method of Example 1.

[0027] Attachment Figure 6 This is a comparison chart of smoke and mouthfeel characteristics in the sensory effect evaluation of cigarettes of a series of fenugreek flavor group spices prepared by the method of Example 2.

[0028] Attachment Figure 7 This is a comparison chart of aroma expression forms in the sensory effect evaluation of cigarettes of a series of fenugreek characteristic flavor group spices prepared by the method of Example 2. DETAILED DESCRIPTION

[0029] The technical solution of the present invention is described in detail below with reference to the embodiments. The following embodiments are merely exemplary and can only be used to explain and illustrate the technical solution of the present invention, and cannot be interpreted as limiting the technical solution of the present invention.

[0030] This technical solution is not directed to the application of fenugreek extract in the cigarette industry. The key to this application is the preparation method of fenugreek flavoring, which involves subjecting the fenugreek extract to specific membrane separation and then compounding the resulting products with different pore sizes, and the application of this fenugreek flavoring in the cigarette industry.

[0031] Example 1

[0032] S1. Raw material processing:

[0033] Fenugreek liquid extract was purchased from Shanghai Tebako Biotechnology Co., Ltd. The content of four common solvents (water, ethanol, 1,2-propylene glycol, and glycerol) in the extract was determined using standard methods. The weight percentage concentration (approximately 14.46%) was calculated by deducting the solvent content. A certain amount of extract was weighed and a 60% ethanol solution (volume fraction) at 3.1 times the dry matter mass of the extract was added. The solution was thoroughly mixed to prepare a 10% dilution. The solution was then centrifuged (7000 rpm, 10 min, room temperature) to remove insoluble matter.

[0034] S2, multi-stage membrane separation:

[0035] (1) A ceramic membrane with a pore size of 50 nm was used to separate the clear liquid after centrifugation. The frequency of the pressure pump was set to 45 Hz, the pressure before the membrane was 3.1 bar, the pressure after the membrane was 1.7 bar, the feed liquid temperature was about 26 ° C, and the membrane flux was 105 L / (h·m 2 At the end of the membrane separation process, dialysate (i.e., the solvent used to dilute the extract, 60% ethanol) is added to the feed barrel in small amounts and multiple times until the mass of the permeate is approximately equal to the mass of the feed before separation. At the end of the separation, the retentate A and permeate A are collected, and approximately 4 / 5 of the permeate A is removed for separation using a 50kD spiral organic membrane.

[0036] (2) The permeate A was added to the barrel of the 50 kD organic membrane equipment. The frequency of the pressure pump was set to 45 Hz, the pressure before the membrane was 4.3 bar, the pressure after the membrane was 4.0 bar, the feed liquid temperature was about 22 ° C, and the membrane flux was 51.9 L / (h·m 2 At the end of the membrane separation process, dialysate is added to the feed tank in small, repeated additions until the permeate mass is approximately equal to the feed mass before separation. After separation, the retentate B and permeate B are collected. A small sample of permeate B is taken and directly subjected to 5nm ceramic membrane separation. Permeate B contains side effects and does not need to be collected. Only a small sample is required for sensory evaluation of the cigarette.

[0037] (3) The permeate B was added to the barrel of the 5 nm ceramic membrane equipment. The frequency of the pressure pump was set to 45 Hz, the pressure before the membrane was 3.0 bar, the pressure after the membrane was 1.5 bar, the feed liquid temperature was about 27 ° C, and the membrane flux was 10.3 L / (h·m 2 At the end of the membrane separation process, dialysate is added to the feed tank in small amounts and multiple times until the mass of the permeate is approximately equal to the mass of the feed before separation. At the end of the separation, the retentate C and permeate C are collected. A small sample of the permeate C is then directly subjected to 8kD spiral organic membrane separation. The retentate C and permeate C are side effects and do not need to be collected. Only a small sample is required for cigarette sensory evaluation.

[0038] (4) The permeate C was added to the barrel of the 8kD organic membrane equipment. The frequency of the pressure pump was set to 45 Hz, the pressure before the membrane was 4.5 bar, the pressure after the membrane was 4.0 bar, the feed liquid temperature was about 25 °C, and the membrane flux was 41.4 L / (h·m 2 At the end of the membrane separation process, dialysate is added to the feed tank in small amounts and multiple times until the mass of the permeate is approximately equal to the mass of the feed before separation. After separation, the retentate D and permeate D are collected. Permeate D, which contains the side effect component, does not need to be collected; only a small sample is retained for sensory evaluation of the cigarette.

[0039] (5) Sensory effect evaluation method and evaluation of membrane separation components

[0040] Preparation of sample cigarettes: Determine the dry matter content of each flavorant to be evaluated. Prepare solutions of the same concentration (1% dry matter content) of the flavorant to be evaluated using an appropriate solvent (60% ethanol). Use a cigarette flavoring injector to inject 0.8 μL of this solution into each blank cigarette (approximately 0.01‰ of flavoring). Separately, inject 0.8 μL of 60% ethanol into each blank cigarette to serve as a reference. The flavored sample and reference cigarettes were sealed and stored in a constant temperature (22±1°C) and humidity (relative humidity 60±2%) chamber for at least 48 hours.

[0041] Evaluation method for the effect of flavoring in cigarettes: The evaluation index settings are shown in Table 1. "Fragrance performance" is scored on a scale of 0-10, with the minimum score unit being 0.5 points. At the same time, in order to make the evaluation results more differentiated, "smoke characteristics" and "taste characteristics" are measured using a perceptual indicator (see Appendix). Figure 1) as a quantitative method. The "aroma presentation" evaluation is performed by the judging panel, who first evaluate and assign values to the reference cigarettes (see Table 1 for details). Based on this evaluation, the sample cigarettes receive a higher score than the reference cigarettes if a particular aroma is prominent, and a lower score if it is not. The perceptual scale used for "smoke characteristics" and "mouthfeel characteristics" ranges from -100 to +100, with the midpoint of 0.00 representing no change. This means that the smoke and mouthfeel characteristics of the reference cigarettes are set to "0." The right side of the standard point indicates "improvement," with higher scores indicating a more pronounced effect. The left side of the standard point indicates "side effects," with lower scores indicating greater side effects.

[0042] Evaluation of membrane separation components: After evaluation by more than 7 judges, the results show (Table 1): Compared with the original extract, the retentate A of fenugreek extract has a significant effect on improving the aroma quality, improving the permeability and fineness of the smoke, increasing the masking effect of impurities and the sweet aftertaste, and highlighting the roasted sweet aroma. It has a prominent effect on improving the overall texture of the smoke. At the same time, other indicators are relatively balanced, without obvious side effects. It is a typical "quality improvement, roasted sweet aroma" characteristic group; compared with the original extract, the aroma volume and smoke concentration of the retentate B have increased, the smoke is fine and the aftertaste is significantly improved, especially the sweet aftertaste and sweet aroma have increased significantly, but the aroma quality has slightly decreased, which is a typical "sweet fragrance" characteristic group; the permeate A and the retentate D have a relatively balanced effect, without obvious side effects, and can play a bridging role to make the compounded flavor group products more coordinated; the effects of the remaining components are relatively poor, and they are considered to be side effect components and should be removed during fine processing. The evaluation results can also be seen in the attached Figure 2-3 It is obvious that (in order to make the comparison diagram clearer and simpler, the components with poorer effects are not shown in the figure).

[0043] Table 1 Evaluation results of sensory effects of membrane separation components at different levels and fenugreek extract on cigarettes

[0044]

[0045]

[0046] S3. Evaluation of the compounding and application effects of flavor groups:

[0047] Fenugreek Flavor Cluster ①: Retained fluid A ("Quality Enhancement, Roasted Sweet Aroma" group), retained fluid B ("Sweet Aroma" group), and permeate A and retained fluid D ("Bridge" group) were converted to their respective dry matter masses and mixed evenly in a dry matter ratio of 20:7:2:1. This resulted in a "Quality Enhancement" module, primarily focused on enhancing quality and adding roasted sweet aroma, while also sweetening and masking unpleasant notes. Within this module, the addition of the "Sweet Aroma" group, building upon the "Quality Enhancement, Roasted Sweet Aroma" group, compensates for deficiencies in aroma volume and concentration, increasing the sweet aftertaste in the mouth. Combined with the coordinated and unified effect of the two "Bridge" groups, this spice product fully presents and intensifies the flavor characteristics of the fenugreek extract without adverse effects. When used in Henan China Tobacco cigarettes, this spice product significantly improves aroma quality, enhances roasted sweet aroma, and provides a sweet and comfortable smoke aftertaste, meeting the design requirements of cigarette products.

[0048] Fenugreek Flavor Cluster ②: Retained liquid A ("Quality Enhancement, Roasted Sweet Aroma" group), retained liquid B ("Sweet Aroma" group), and permeate A and retained liquid D ("Bridge" group) were converted to their respective dry matter masses and evenly mixed at a dry matter mass ratio of 8:10:1:1 to create a "Sweetening" module that primarily enhances sweetness, richness, and mouthfeel, while also enhancing quality and aroma. This module, based on the "Sweet Aroma" group, is supplemented by the "Quality Enhancement, Roasted Sweet Aroma" group to improve aroma quality and mask impurities. A small amount of the "Bridge" group is then used for coordination and modification. The resulting spice product significantly enhances the sweet aroma, resulting in a sweet, smooth, comfortable, delicate, and soft smoke with ample aroma and a good texture, without side effects.

[0049] The above two kinds of fenugreek flavor group spices are just two examples of their application in Henan China Tobacco cigarettes (see the attached application results). Figure 4-5 ) does not restrict the free combination of fenugreek flavor groups or the use of any of these flavor groups with other spices. Cigarette product designers can freely combine fenugreek flavor groups based on the tobacco leaf formula, tobacco product style design requirements, and flavoring issues to be addressed, thereby creating a functionally focused and diversified fenugreek flavor group product series.

[0050] Example 2

[0051] S1. Raw material processing:

[0052] Roasted fenugreek extract was purchased from AIPU Spice Group Co., Ltd. The extract's contents of four common solvents (water, ethanol, 1,2-propylene glycol, and glycerol) were determined using standard methods. The weight percentage concentrations were calculated by subtracting the solvent content. A mixed solvent with a mass ratio of 5:4:1 of water, ethanol, and propylene glycol was prepared. This mixed solvent (11.1 times the dry matter mass) was added to the roasted fenugreek extract to achieve an 8% weight percentage dilution. The extract was centrifuged at 15,000 rpm in a tubular centrifuge at room temperature to remove insoluble matter.

[0053] S2, multi-stage membrane separation:

[0054] (1) A ceramic membrane with a pore size of 50 nm was used to separate the clear liquid after centrifugation. The frequency of the pressure pump was set to 40 Hz, the pressure before the membrane was 3.0 bar, the pressure after the membrane was 1.9 bar, the feed liquid temperature was about 28 °C, and the membrane flux was 69.3 L / (h·m 2 At the end of the membrane separation process, dialysate (i.e., the mixed solvent used to dilute the extract) is added to the feed tank in small amounts and multiple times until the mass of the permeate is approximately equal to the mass of the feed before separation. At the end of the separation, the retentate A and permeate A are collected, and approximately 85% of the permeate A is removed for separation using a 50kD spiral organic membrane.

[0055] (2) The permeate A was added to the barrel of the 50 kD organic membrane equipment. The frequency of the pressure pump was set to 40 Hz, the pressure before the membrane was 3.0 bar, the pressure after the membrane was 2.4 bar, the feed liquid temperature was about 27 °C, and the membrane flux was 15.1 L / (h·m 2 At the end of the membrane separation process, dialysate is added to the feed tank in small amounts and multiple times until the mass of the permeate is approximately equal to the mass of the feed before separation. At the end of the separation, the retentate B and permeate B are collected. A small sample of permeate B is taken and directly subjected to 20kD organic membrane separation.

[0056] (3) The permeate B was added to the barrel of the 20 kD organic membrane equipment. The frequency of the pressure pump was set to 40 Hz, the pressure before the membrane was 3.0 bar, the pressure after the membrane was 2.0 bar, the feed liquid temperature was about 22 °C, and the membrane flux was 30.7 L / (h·m 2 At the end of the membrane separation process, dialysate is added to the feed tank in small amounts and multiple times until the mass of the permeate is approximately equal to the mass of the feed before separation. At the end of the separation, a small sample of the retentate C is retained. A small sample of the permeate C is then directly subjected to 10kD spiral organic membrane separation.

[0057] (4) The permeate C was added to the barrel of the 10 kD organic membrane equipment. The frequency of the pressure pump was set to 40 Hz, the pressure before the membrane was 3.0 bar, the pressure after the membrane was 1.9 bar, the feed liquid temperature was about 26 ° C, and the membrane flux was 38.9 L / (h·m 2At the end of the membrane separation process, dialysate was added to the feed tank in small amounts and multiple times until the mass of the permeate was approximately equal to the mass of the feed before separation. At the end of the separation, the retentate D was collected, and a small sample of the permeate D was retained for sensory evaluation.

[0058] S3. Evaluation of the compounding and application effects of flavor groups:

[0059] The roasted fenugreek extract retentate A has a significant effect on improving the aroma quality, masking the impurities and increasing the delicate and soft degree, with a prominent roasted sweet aroma. It has an outstanding effect on improving the overall texture of the smoke. At the same time, other indicators are relatively balanced, without obvious side effects. It is a typical "quality improvement, roasted sweet aroma" characteristic group; the retentate B smoke has a significantly increased sweet aftertaste and sweet aroma, and the aroma volume and smoke concentration are also increased. The smoke is fine and soft, and the aftertaste is comfortable. It is a typical "sweet fragrance" characteristic group; the permeate A and the retentate D are relatively balanced, without obvious side effects, and can play a bridging role, making the compounded flavor group products more coordinated.

[0060] Fenugreek flavor group spice ③: The retained liquid A ("quality improvement, roasted sweet aroma" group), retained liquid B ("sweet aroma" group), and permeate A and retained liquid D ("bridge" group) were converted to their respective dry matter masses and evenly mixed at a dry matter mass ratio of 10:5:4:1 to produce a "quality improvement" module with the main features of improving quality and increasing roasted sweet aroma, while also enhancing sweetness and providing a pleasant mouthfeel. In this module, based on the "quality improvement, roasted sweet aroma" group, the addition of the "sweet aroma" group compensates for the lack of aroma volume and concentration, increasing the sweet aftertaste in the mouth. Combined with the coordinated and unified effect of the two "bridge" groups, this spice product fully presents and enhances the flavor characteristics of the roasted fenugreek extract without any adverse effects. When used in Henan China Tobacco cigarettes, this spice product can significantly enhance the aroma quality, increase the roasted sweet aroma, and provide a sweet and comfortable smoke aftertaste, meeting the design requirements of cigarette products.

[0061] Fenugreek Flavor Cluster ④: The retained liquid A ("quality improvement, roasted sweet aroma" group), retained liquid B ("sweet aroma" group), and permeate A and retained liquid D ("bridge" group) were converted to their respective dry matter masses and evenly mixed at a dry matter mass ratio of 6:10:3:1 to create a "sweetening" module with the primary characteristics of sweetening, thickening, and improving mouthfeel, while also providing a good smoke texture. In this module, the "sweet aroma" group is the foundation, supplemented by the "quality improvement, roasted sweet aroma" group to improve aroma quality and mask impurities, and a small amount of the "bridge" group is used for coordination and modification. The resulting spice product can significantly enhance the sweet aroma, resulting in a sweet, smooth, comfortable, delicate and soft smoke with sufficient aroma volume and good texture, without side effects.

[0062] The evaluation results of the above two fenugreek flavor group spices in Henan China Tobacco cigarette products are shown in the attached Figure 6 and attached Figure 7 .

[0063] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A method for preparing a series of fenugreek flavor group products, characterized in that: The following steps are involved: S1. Raw material processing: dissolving the fenugreek extract into a solution with a set mass percentage concentration using a solvent, and removing insoluble matter by solid-liquid separation to obtain a crude fenugreek extract solution; S2, multi-stage membrane separation: Selecting a filter membrane with a set membrane pore size to perform multi-stage filtration membrane separation on the crude fenugreek extract in step S1, and separating the crude fenugreek extract step by step according to the membrane pore size from large to small, and collecting the retentate and the permeate respectively; S3. Compounding of Fenugreek Flavor Group: The retentate and permeate obtained in step S2 are mixed in a proportion according to the tobacco leaf group formula, the tobacco product style design requirements, and the need for flavoring and adding materials to obtain a series of fenugreek-flavored group spices with focused functions and diversified products; The specific steps of step S2 are as follows: the crude fenugreek extract in step S1 is first passed through a microfiltration membrane with a pore size of 50 nm to collect a retentate A and a permeate A, wherein a portion of the permeate A is retained, and the remaining permeate A is further passed through an ultrafiltration membrane with a molecular weight cutoff of 50 kD to collect a retentate B and a permeate B, and the permeate B is further passed through any ultrafiltration membrane with a pore size of 10 nm-5 nm or a molecular weight cutoff of 20 kD to obtain a retentate C and a permeate C, respectively, wherein the permeate C is passed through an ultrafiltration membrane with a molecular weight cutoff of 10 kD-8 kD to obtain a retentate D and a permeate D; In step S3, the components used for compounding the fenugreek flavor group spices are the retentate A, the permeate A, the retentate B and the retentate D.

2. The method for preparing the fenugreek flavor group product series according to claim 1, characterized in that: The solvent in step S1 is water, or a mixed solution of water and ethanol and / or propylene glycol.

3. The method for preparing the fenugreek flavor group product series according to claim 1, characterized in that: The amount of solvent added is 0.5-25 times the dry matter amount of the fenugreek extract.

4. The method for preparing the fenugreek flavor group product series according to claim 3, characterized in that: The amount of solvent added is 1-15 times the mass of dry matter in the fenugreek extract.

5. The method for preparing the fenugreek flavor group product series according to claim 1, characterized in that: The retentate A, permeate A, retentate B, retentate D or the compounded flavor group product is concentrated through a reverse osmosis membrane or under reduced pressure to remove part of the solvent before use.

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