A method for preparing a fruit-flavored maillard reactant for tobacco

Abstract

The application discloses a preparation method of a fruit-flavor Maillard reaction product for cigarettes, and relates to the technical field of cigarette flavorings. The fruit characteristic flavor is extracted from fruit raw materials with the help of a solvent, and separation, concentration and membrane filtration extraction processes are adopted to remove uncontrollable substances such as sugar, amino acids, pectin and cellulose while retaining the original fruit characteristic flavor, so that controllable exogenous sugar and exogenous amino acids are selected to replace the uncontrollable substances, the aroma and quality of the Maillard reaction product are more controllable, and the generation of miscellaneous gas stimulation when the product is used in cigarettes is avoided, so that a cigarette product with good and stable fruit characteristic flavor is obtained. Meanwhile, the fruit-flavor Maillard reaction flavor can be adjusted stably according to the evaluation results.

Description

Technical Field

[0001] This invention belongs to the field of tobacco flavoring technology, and particularly relates to a method for preparing a fruity Maillard reaction product for tobacco. Background Technology

[0002] With the continuous improvement of cigarette technology and quality, the demand for cigarette flavors is also constantly evolving, leading to an increased need for cigarettes with various characteristic aromas. Therefore, in one approach, adding Maillard reaction flavorings can effectively improve cigarette quality and taste. The Maillard reaction is a series of complex reactions that occur when carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins) are heated, resulting in reactants with unique tastes and aromas.

[0003] Currently, Maillard reactions for fruit-flavored tobacco primarily focus on caramel and roasted aromas. This involves extracting from fruits such as plums, dates, and raisins, then reacting these extracts with amino acids and added glycogen to obtain roasted aroma products. Additionally, some methods utilize apple juice, pear juice, and orange juice as raw materials to prepare roasted sweet tobacco flavorings. However, in methods using fruits as raw materials for Maillard reactions, the diverse and uncontrollable sugar and amino acid content of fruits makes it difficult to control the products during the Maillard reaction, resulting in significant loss of characteristic aromas. Furthermore, the sugar content of fruits is affected by origin and climate, which also impacts the stability of Maillard products.

[0004] Chinese patent CN103865645B discloses a method for preparing Maillard reaction products from fruit concentrates and their application in tobacco flavoring. In this disclosed method, fruit concentrates are mixed with reducing monosaccharides, amino acids, and a reaction solvent. The mass of the reducing monosaccharides added is calculated together with the mass of the corresponding monosaccharides in the fruit concentrate to form the total sugar content, which is then used to determine the sugar and amino acid ratio for the Maillard reaction. However, this method clearly requires measuring the monosaccharide content of the fruit concentrate each time before adjusting the mass of the reducing monosaccharides added. Furthermore, it ignores the influence of the diverse sugars and amino acids found in various fruits, ultimately resulting in a reaction that cannot guarantee stable quality.

[0005] Therefore, in existing technologies, Maillard reaction flavorings with natural fruit notes are not of consistently high quality. In particular, Maillard reaction flavorings that can improve cigarette smoke, remove off-flavors, and have a sweet and sour fruity aroma are even rarer. Summary of the Invention

[0006] The purpose of this invention is to address the aforementioned defects and deficiencies by providing a method for preparing fruity Maillard reaction products for tobacco. This method utilizes natural fruits as raw materials to achieve a stable and controllable Maillard reaction, providing Maillard reaction flavorings that can improve cigarette smoke, remove off-flavors, and have a sweet and sour fruity aroma.

[0007] To achieve the above object, the present application adopts the following technical solution: a preparation method of fruit-flavored Maillard reaction products for cigarettes, comprising the following steps:

[0008] (1) adding a leaching solvent to fruit raw materials to obtain a characteristic fruit flavor leachate;

[0009] (2) adding a reaction solvent to the characteristic fruit flavor leachate, concentrating under vacuum to evaporate the leaching solvent, and obtaining a characteristic fruit flavor extract;

[0010] (3) performing membrane filtration on the characteristic fruit flavor extract to remove pectin and sugar, and obtaining a characteristic fruit flavor extract;

[0011] (4) adding exogenous sugar and exogenous amino acids to the characteristic fruit flavor extract, and performing a Maillard reaction in the reaction solvent.

[0012] Preferably, the preparation method uses freeze-dried fruits as fruit raw materials, and the step (1) comprises: adding a leaching solvent to the freeze-dried fruits, beating them in a beater, and performing characteristic fruit flavor leaching at a temperature ≤ 30°C. This scheme uses freeze-dried fruits, which preliminarily removes water and water-soluble components in the fruits, and retains the characteristic fruit flavor to a large extent. The freeze-dried fruits are fully mixed with the leaching solvent after beating, thereby fully leaching and extracting the characteristic fruit flavor. The freeze-dried fruits are leached at a temperature ≤ 30°C, thereby avoiding the release of the flavor.

[0013] Further, the leaching solvent is 75-95% ethanol, and the step (1) comprises: obtaining the characteristic fruit flavor leachate after centrifugal separation, and the step (2) comprises: adding a reaction solvent to the characteristic fruit flavor leachate, concentrating at a temperature not exceeding 45°C and a vacuum degree of -0.09 to -0.1 MPa, and evaporating the leachate. This scheme uses 75-95% ethanol to leach the characteristic fruit flavor from the fruit raw materials, and removes components such as amino acids and cellulose that are not easily soluble in 75-95% ethanol after centrifugation. The reaction solvent is added to extract the characteristic fruit flavor from the characteristic fruit flavor leachate. Further, vacuum low-temperature concentration causes components such as ethanol to be evaporated, while components such as the reaction solvent and the characteristic fruit flavor are retained in the characteristic fruit flavor extract.

[0014] Preferably, the step (4) comprises: adding a second reaction solvent; and the mass ratio of the characteristic fruit flavor extract: exogenous sugar: exogenous amino acid: second reaction solvent is 1:0.05-0.15:0.01-0.1:4-9. Preferably, the mass ratio of the characteristic fruit flavor extract: exogenous sugar: exogenous amino acid: second reaction solvent is 1:0.1:0.04:4. This scheme adjusts the ratio of exogenous sugar and exogenous amino acid to make the aroma and quality of the Maillard reaction product more controllable, and retains the characteristic flavor of the original fruit to a greater extent.

[0015] Further, the temperature of the Maillard reaction is 80-100℃, and the reaction time is 2-5 hours. This solution reduces the reaction of characteristic flavor, and makes the Maillard reaction product retain the characteristic flavor of the original fruit to a greater extent.

[0016] Preferably, in the step (2), the first added reaction solvent is 1:0.8-1 of the fruit raw material by mass.

[0017] Optionally, the reaction solvent is one of propylene glycol or glycerol. Preferably, the reaction solvent is propylene glycol, which is a common food additive, and helps the exogenous sugar and the exogenous amino acid to mix better and perform the Maillard reaction.

[0018] Optionally, the exogenous amino acid is one or more of threonine, glycine, alanine, lysine, phenylalanine or glutamic acid.

[0019] Preferably, the exogenous sugar includes glucose, fructose, maltose and arabinose; and the mass ratio of glucose:fructose:maltose:arabinose is 1:1.2:0.4:0.1. This solution makes the Maillard reaction product have better aroma and quality.

[0020] Optionally, the exogenous sugar source is one or more of glucose, fructose, maltose or arabinose.

[0021] Preferably, the exogenous amino acid includes threonine and glutamic acid, and the mass ratio of threonine:glutamic acid is 7:1. The selected amino acids in this solution have weak aroma of the Maillard reaction product, and do not affect the characteristic flavor of the fruit, but can increase the sweet aroma when the product is tasted.

[0022] The reaction principle of the technical solution of the present application is that the characteristic flavor of the fruit raw material is extracted by the extraction solvent, extracted into the reaction solvent, and then the extraction solvent is concentrated out, the amino acid and cellulose and other components are preliminarily filtered, and the sugar and pectin and other components are further filtered by membrane filtration, and the process adopts the process of retaining the characteristic flavor of the fruit, and then the controllable exogenous sugar and exogenous amino acid are added as the raw material of the Maillard reaction, so as to obtain the Maillard reaction flavor with stable quality and rich fruit aroma.

[0023] Compared with the prior art, the present application has the following beneficial effects:

[0024] The present application extracts fruit characteristic flavor from fruit raw materials by means of solvent, and removes uncontrollable substances such as sugar, amino acid, pectin and cellulose while retaining the original fruit characteristic flavor by using extraction processes such as separation, concentration and membrane filtration, and replaces the uncontrollable substances with controllable exogenous sugar and amino acid, so that the aroma and quality of the Maillard reaction product are more controllable, and the smoke is free of irritating odor, thereby obtaining a fruit characteristic flavor cigarette product with good and stable quality. Meanwhile, the fruit Maillard reaction flavor can be adjusted according to the smoking results. Further, the fruit extract retains organic acid, is acidic, the pyrazine substance of the Maillard reaction product is reduced, and the furan aldehyde substance is mainly used, so that the product does not have obvious roasting flavor, and the fruit aroma can be retained to a greater extent.

[0025] The present application will be further described below. DETAILED DESCRIPTION

[0026] In order to better illustrate the purpose, technical scheme and advantages of the present application, the specific embodiments of the present application will be further described in detail below. The following examples are used to illustrate the present application, but not to limit the scope of the present application.

[0027] Generally speaking, fruits contain water, carbohydrates, dietary fiber, vitamins, minerals, organic acids, plant compounds and unique flavor ingredients. Among them, the carbohydrates in fruits are mainly monosaccharides and disaccharides. Dietary fiber includes pectin, cellulose and hemicellulose. Organic acids can give fruits an acidic taste. At the same time, flavor ingredients mainly include alcohols, esters, aldehydes, ethers, etc.

[0028] The traditional fruit Maillard reaction for cigarettes mainly focuses on the characteristic aroma of roasting and baking, and extracts such as plum, jujube and raisin are extracted and reacted with amino acid and exogenous sugar to obtain a baking aroma product. In this way, the characteristic aroma that can be retained will be reduced.

[0029] At the same time, the traditional fruit Maillard reaction product is not stable because the sugar of the fruit is directly used as the sugar source for the reaction, and the composition of the sugar and amino acid is not stable due to the influence of the production place and weather, resulting in unstable product. In addition, there are still large molecules such as pectin and cellulose in the product even after the reaction, which increases the odor and irritation of the smoke.

[0030] The embodiment according to the present application is a preparation method of a fruit Maillard reaction product for cigarettes. Natural fruit is used as raw material to realize stable and controllable Maillard reaction, and a Maillard reaction flavor is provided which can improve the smoke of cigarettes, remove odor, and has the characteristic aroma of sweet and sour fruit. The preparation includes the following steps:

[0031] (1) Freeze-dried fruit is used as raw material, 75-95% ethanol is added, and the mixture is pulped in a pulper. The mixture is stirred at a temperature of ≤30℃ for 2 hours, and then centrifuged to obtain a characteristic fruit aroma extract.

[0032] (2) The first addition of propylene glycol to the characteristic fruit aroma extract of step (1) is concentrated to no evaporation at a temperature not exceeding 45°C and a vacuum degree of -0.09 to -0.1 MPa to obtain a characteristic fruit aroma extract. The fruit raw material: propylene glycol is 1:0.8-1 by mass

[0033] (3) The characteristic fruit aroma extract of step (2) is subjected to membrane filtration to remove pectin and sugar to obtain a characteristic fruit aroma extract.

[0034] (4) The characteristic fruit aroma extract of step (3) is added with exogenous glycogen and exogenous amino acids, and the second addition of propylene glycol is mixed with the characteristic fruit aroma extract: exogenous glycogen: exogenous amino acids: propylene glycol is 1:0.05-0.15:0.01-0.1:4-9 by mass, and low temperature is carried out at a temperature of 80-100°C, and the reaction time is 2-5 hours.

[0035] In this embodiment, the exogenous glycogen preferably includes 1 part of glucose, 1.2 parts of fructose, 0.4 parts of fructose and 0.1 parts of maltose by mass. The exogenous amino acid includes 7 parts of threonine and 1 part of glutamic acid by mass.

[0036] The advantages of this embodiment are:

[0037] 1. Compared with the traditional fruit Maillard reaction product which directly uses the sugar of the fruit itself as the reaction sugar, the controllable sugar and amino acid as the reaction raw material in this embodiment makes the aroma and quality of the Maillard reaction product more controllable.

[0038] 2. Compared with the traditional fruit Maillard reaction product, this embodiment uses freeze-dried fruit, which removes the uncontrollable sugar, amino acid, pectin and cellulose to a great extent, and retains the original characteristic aroma.

[0039] 3. Compared with the scheme of extract infusion and then Maillard reaction, this embodiment adds fruit characteristic extract for Maillard reaction, which can integrate aroma and smoke, and compared with adding extract in ordinary Maillard reaction product, the overall smoke is better and there is no aroma stratification.

[0040] 4. Compared with ordinary fruit extract product, the fruit Maillard reaction product of this embodiment has enhanced aroma, improved smoke during evaluation, increased smoke aroma, increased smoke richness and deodorization effect.

[0041] 5. Compared with the traditional fruit Maillard reaction product, the extract of this embodiment is acidic, the pyrazine substance of the Maillard reaction product is reduced, and the furan aldehyde substance is mainly used, so that the product has no obvious roasting aroma, and the fruit aroma can be retained to a greater extent.

[0042] 6. Compared with traditional fruit Maillard reactants, the amino acids selected in this embodiment are all Maillard reaction products with weak aromas, but can enhance the sweetness and aroma during evaluation. While maintaining the fruit aroma, they blend with the acidic aroma of the fruit extract to better present the sweet and sour taste of the fruit. Specific Implementation Example 1

[0044] In this embodiment, the preparation method is as follows: 100g of freeze-dried strawberries are added to 400g of 95% ethanol and pulped in a pulper. The pulp is stirred at room temperature for 2 hours, and centrifuged to obtain a strawberry extract. 100g of propylene glycol is added to the strawberry extract and stirred until homogeneous. The extract is then vacuum concentrated to 115g at 40°C and a vacuum degree of -0.1MPa to obtain a crude strawberry extract. The crude strawberry extract is membrane filtered to obtain 108g of strawberry extract. 80g of propylene glycol, 20g of strawberry extract, 0.75g of glucose, 0.9g of fructose, 0.3g of maltose, 0.075g of arabinose, 0.7g of threonine, and 0.1g of glutamic acid are added to a three-hole flask. The mixture is stirred at 80°C for 3 hours, cooled, and filtered to obtain 100.5g of strawberry Maillard reactant.

[0045] In this embodiment, the strawberry Maillard reactant is added to cigarettes to produce a cigarette product. When smoked, this cigarette product has a sweet and sour strawberry aroma, a rich and stable tobacco flavor, a pleasant aftertaste, and no harsh or irritating notes. Specific Implementation Example 2

[0047] In this embodiment, the preparation method is as follows: 100g of freeze-dried strawberries are mixed with 400g of 75% ethanol and pulped in a pulper. The pulp is stirred at room temperature for 2 hours, and centrifuged to obtain a strawberry extract. 100g of propylene glycol is added to the strawberry extract and stirred until homogeneous. The extract is then vacuum concentrated to 112g at 40°C and a vacuum degree of -0.1MPa to obtain a crude strawberry extract. The crude strawberry extract is membrane filtered to obtain 106g of strawberry extract. 400g of propylene glycol, 100g of strawberry extract, 3.7g of glucose, 4.5g of fructose, 1.5g of maltose, 0.4g of arabinose, 3.5g of threonine, and 0.5g of glutamic acid are added to a three-hole flask. The mixture is stirred at 80°C for 5 hours, cooled, and filtered to obtain 509.1g of strawberry Maillard reactant.

[0048] In this embodiment, the strawberry Maillard reactant is added to cigarettes to produce a cigarette product. When smoked, this cigarette product has a sweet and sour strawberry aroma, a rich and stable tobacco flavor, a pleasant aftertaste, and no harsh or irritating notes. Specific Implementation Example 3

[0050] In this embodiment, the process example of the preparation method is: 100 g of freeze-dried passion fruit pulp is added to 400 g of 95% ethanol, and is beaten in a beater to obtain a passion fruit extract liquid after stirring for 2 hours at room temperature and centrifugal separation. 100 g of propylene glycol is added to the passion fruit extract liquid and stirred uniformly, and vacuum concentration is performed at a temperature of 40°C and a vacuum degree of -0.1 MPa to obtain 115 g of a passion fruit crude extract. The passion fruit crude extract is subjected to membrane filtration to obtain 108 g of a passion fruit extract. In a three-hole flask, 80 g of propylene glycol, 20 g of the passion fruit extract, 0.9 g of glucose, 1.1 g of fructose, 0.38 g of maltose, 0.094 g of arabinose, 0.875 g of threonine and 0.125 g of glutamic acid are added, and stirring reaction is performed at 80°C for 3 hours, and filtration is performed after cooling to obtain 101.2 g of a passion fruit Maillard reaction product.

[0051] The passion fruit Maillard reaction product of this embodiment is added to cigarettes to produce a cigarette product. When the cigarette product is tasted, it has a passion fruit sour and sweet aroma, and the smoke is rich, the aroma is stable, the reversion is good and there is no irritating odor. Specific Embodiment Four

[0053] In this embodiment, the process example of the preparation method is: 100 g of freeze-dried passion fruit pulp is added to 400 g of 95% ethanol, and is beaten in a beater to obtain a passion fruit extract liquid after stirring for 2 hours at room temperature and centrifugal separation. 100 g of propylene glycol is added to the passion fruit extract liquid and stirred uniformly, and vacuum concentration is performed at a temperature of 40°C and a vacuum degree of -0.1 MPa to obtain 115 g of a passion fruit crude extract. The passion fruit crude extract is subjected to membrane filtration to obtain 108 g of a passion fruit extract. In a three-hole flask, 80 g of propylene glycol, 20 g of the passion fruit extract, 0.9 g of glucose, 1.1 g of fructose, 0.38 g of maltose, 0.094 g of arabinose, 0.875 g of threonine and 0.125 g of glutamic acid are added, and stirring reaction is performed at 80°C for 3 hours, and filtration is performed after cooling to obtain 101.2 g of a passion fruit Maillard reaction product.

[0054] The passion fruit Maillard reaction product of this embodiment is added to cigarettes to produce a cigarette product. When the cigarette product is tasted, it has a passion fruit sour and sweet aroma, and the smoke is rich, the aroma is stable, the reversion is good and there is no irritating odor.

[0055] In summary, by the preparation method of the present application, different batches of fruit raw materials of the same kind can be configured with a unified proportion of exogenous sugar and exogenous amino acids to realize stable and controllable Maillard reaction and have characteristic fruit aroma. Different kinds of fruits can be respectively configured with exogenous sugar and exogenous amino acids to adjust suitable Maillard fruit aroma. The product prepared by the preparation method of the present application can provide a Maillard reaction flavor capable of improving cigarette smoke, removing odor and having a sour and sweet fruit aroma characteristic.

[0056] The above examples mainly describe the basic principles, main features and advantages of the present application. It should be understood by those skilled in the art that the present application is not limited by the above examples, and the above examples and descriptions in the specification are only to illustrate the principles of the present application. Without departing from the spirit and scope of the present application, various changes and improvements can be made to the present application, and these changes and improvements all fall within the scope of the claimed present application.

Claims

1. A method for preparing a fruit-flavored Maillard reactant for tobacco, characterized in that, Includes the following steps: (1) Add an extraction solvent to the fruit raw material to obtain a characteristic fruit aroma extract; (2) Add reaction solvent to the characteristic fruit aroma extract, concentrate under vacuum with the aim of distilling off the extract solvent, and obtain the characteristic fruit aroma crude extract; (3) The crude extract of characteristic fruit aroma was subjected to membrane filtration to remove pectin and sugar, and the characteristic fruit aroma extract was obtained; (4) Add exogenous glycogen and exogenous amino acids to the characteristic fruit flavor extract and carry out the Maillard reaction in the reaction solvent; The exogenous glycogen includes glucose, fructose, maltose and arabinose; by mass, the ratio of glucose:fructose:maltose:arabinose is 1:1.2:0.4:0.

1.

2. The preparation method according to claim 1, characterized in that, The preparation method uses freeze-dried fruit as raw material. Step (1) includes: adding an extraction solvent to the freeze-dried fruit, pulping it in a pulping machine, and extracting the characteristic fruit aroma at a temperature ≤30℃.

3. The preparation method according to claim 1 or 2, characterized in that, The extraction solvent is 75-95% ethanol. Step (1) includes: obtaining a characteristic fruit aroma extract after centrifugation. Step (2) includes: adding a reaction solvent to the characteristic fruit aroma extract and concentrating it until no evaporation occurs at a temperature not exceeding 45°C and a vacuum degree of -0.09 to -0.1 MPa.

4. The preparation method according to claim 1, characterized in that, Step (4) includes: adding reaction solvent for the second time; by mass, the ratio of characteristic fruit flavor extract: exogenous glycogen: exogenous amino acids: second reaction solvent is 1:0.05-0.15:0.01-0.1:4-9.

5. The preparation method according to claim 1 or 4, characterized in that, The Maillard reaction is carried out at a temperature of 80-100℃ for 2-5 hours.

6. The preparation method according to claim 1, characterized in that, The reaction solvent is either propylene glycol or glycerol.

7. The preparation method according to claim 1, characterized in that, In step (2), the reaction solvent is added by mass at a ratio of 1:0.8-1 for the fruit raw materials.

8. The preparation method according to claim 1, characterized in that, The exogenous amino acid is one or more of threonine, glycine, alanine, lysine, phenylalanine, or glutamic acid.

9. The preparation method according to claim 1, characterized in that, The exogenous amino acids include threonine and glutamic acid, with a mass ratio of 7:1 for threonine to glutamic acid.