Method for improving sensory quality of a tobacco leaf with a furaneol sweet type

Abstract

The application relates to the technical field of tobacco flavor, and discloses a method for improving the sensory quality of caramelly sweet tobacco leaves, which uses tobacco leaves with relatively poor quality in the caramelly sweet tobacco leaf producing area as raw materials, develops tobacco extracts through biotechnology and multi-stage separation technology, and respectively prepares functional intensive flavor L and style intensive flavor X through flavor adjusting means, so that the aroma and taste of the caramelly sweet tobacco leaves can be enhanced, the attractiveness and comfort degree can be improved, and through grading separation and accurate proportioning, the proportion of different components in the tobacco extracts can be more suitable, so that the taste of the tobacco can be improved, the tobacco is more rich and balanced, the preparation method and the accurate proportioning can produce unique tobacco taste and aroma, the product can help to establish a differentiated competitive advantage in the market, in addition, through improving the sensory quality and taste of the tobacco leaves, the satisfaction of smokers can be improved, and the recognition and loyalty of the product can be improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of tobacco flavor, in particular to a method for improving the sensory quality of tobacco leaves with a burnt sweet and sweet flavor. BACKGROUND

[0002] Tobacco extracts contain important tobacco flavoring components such as neophytadiene, macadetriene ketone, benzyl alcohol, etc. The use of tobacco leaves to prepare tobacco extracts is one of the important means of multi-purpose utilization of tobacco. However, due to the large differences in quality of tobacco leaves from different production areas and different grades, the style characteristics of tobacco extraction are also different. Therefore, in the actual process of cigarette application, it is of great practical application value to develop corresponding tobacco extract flavor in combination with the style characteristics of leaf group and tobacco leaves.

[0003] According to the "National Tobacco Leaf Flavor Style Zoning Notice" in 2017, the national flue-cured tobacco leaves are divided into eight major flavors, namely: sweet and sweet flavor, sweet and sweet flavor, sweet and sweet flavor, burnt sweet and sweet flavor, burnt sweet and sweet flavor, sweet and sweet flavor, sweet and sweet flavor, sweet and sweet flavor, sweet and sweet flavor. The production area of burnt sweet and sweet flavor tobacco leaves covers Jiangxi, Anhui, most of Guangdong and Hunan, and part of Guangxi Zhuang Autonomous Region. The style characteristics of tobacco leaves in this production area are that the burnt sweet flavor is prominent, the sweet and sweet flavor is obvious, and the sweet flavor is rich. The ecological characteristics are that the rainfall is abundant during the growth period and the temperature is high during the maturation period. For example, Jiangxi tobacco leaves, as one of the representatives of burnt sweet and sweet flavor tobacco leaves, have obvious burnt sweet and sweet flavor style characteristics, but the aroma quality and sensory comfort are slightly inferior to the tobacco leaves from the superior production areas such as Hunan. In order to further improve the usability of tobacco leaves, on the one hand, some tobacco companies use enzyme catalysis and microbial fermentation process to produce aroma and improve the quality of tobacco leaves, and on the other hand, some enterprises prepare tobacco leaves into tobacco extracts and then apply them to tobacco leaves as tobacco additives. However, since the quality of tobacco leaves directly determines the quality of tobacco extracts, the use of low-quality tobacco extracts is limited. Therefore, there is an urgent need for a method to improve the value of such tobacco leaves and to improve the turnover of such tobacco leaves and reduce inventory. SUMMARY

[0004] (I) Technical problems to be solved

[0005] In view of the shortcomings of the prior art, the present application provides a method for improving the sensory quality of burnt sweet and sweet flavor tobacco leaves. The method uses relatively poor quality tobacco leaves from the production area of burnt sweet and sweet flavor tobacco leaves as raw materials and develops tobacco extracts through biotechnology and multi-stage separation technology. At the same time, the method achieves the purpose of strengthening the characteristics and improving the quality of tobacco extracts through flavoring means, develops functional enhanced flavors and style enhanced flavors, and adds them in the process of tobacco leaf processing and processing to improve the quality of burnt sweet and sweet flavor tobacco leaves.

[0006] (II) Technical solutions

[0007] To achieve the above-mentioned purpose of improving the quality of the sweet and sweet tobacco leaves, the application provides the following technical scheme: a method for improving the sensory quality of sweet and sweet tobacco leaves, comprising the following steps:

[0008] Step one, preparing sweet and sweet tobacco extract, selecting sweet and sweet tobacco leaves, mixing, cutting according to the ratio of upper tobacco: middle tobacco = 1-5:1, adding water according to the solid-liquid ratio 1:3 for enzyme pretreatment 1-5h, then adding 7 times the weight of tobacco 95% ethanol for extraction, concentration, obtaining sweet and sweet tobacco extract;

[0009] Preferably, the sweet and sweet tobacco leaves are mainly divided according to the eight major tobacco flavors, mainly including Fuzhou tobacco leaves, Ganzhou tobacco leaves and Chenzhou tobacco leaves in Hunan.

[0010] Preferably, in step one, the enzyme used for enzyme pretreatment is a composite enzyme composed of composite plant hydrolytic enzyme, pectinase and amylase, and the enzyme addition amount is 0.1-0.5% of the mass of the substrate tobacco leaves.

[0011] Step two, fractionation, using molecular distillation method for fractionation of sweet and sweet tobacco extract, obtaining first light component, second light component and second heavy component;

[0012] Preferably, the method of molecular distillation is two-stage molecular distillation, the feeding speed is 100ml / h, the condensation obtains the first light component and the first heavy component at the heating temperature of 85℃; the first heavy component is separated at the heating temperature of 125℃, and the condensation obtains the second light component and the second heavy component, the first light component at 85℃ can highlight the characteristic style of cigarettes and improve the aroma quality of cigarettes, mainly including DDMP, megastigme trienone, solanone, damascenone, benzyl alcohol and other main components; the second light component at 120℃ has larger molecular weight than the first light component at 80℃, which can improve the concentration of cigarettes and improve the aroma quality, mainly including neophytadiene, megastigme trienone, solanone, 3-oxo-alpha-ionol, p-hydroxyphenethyl alcohol, farnesyl propionaldehyde and other main components, which have certain coincidence with the first light component; the second heavy component at 120℃ is mainly some polysaccharides and a small amount of macromolecular fatty acids, alcohols and heterocyclic substances, which have larger molecular weight than the second light component, although some pungent smell is brought, but it is still a good flavor substance or flavor precursor.

[0013] Step three, preparation of functional enhancement essence L, mixing the second light component and the second heavy component, quality improvement agent A according to the ratio of 1-5:1-2:1-5, obtaining functional enhancement essence L;

[0014] Preferably, the quality improvement agent A contains organic acid component, flavoring component, tobacco style characteristic component and solvent, and is compounded according to the ratio of 2-5:8-10:5-10:75-80.

[0015] Preferably, the organic acid component is 1% lactic acid and 10% malic acid compounded according to a mass ratio of 1:1.

[0016] Preferably, the flavoring component is jujube tincture, 5% solanone, 5% tularene, raisin Maillard reaction products, propolis extract compounded according to a mass ratio of 20-30:3-5:1-3:10-15:3-5.

[0017] Preferably, the tobacco style characteristic component is Yunnan tobacco extract, and the solvent is propylene glycol and ethanol.

[0018] Step four, preparation of style-enhancing essence X, mixing the first light component with the caramelly tobacco essential oil according to a ratio of 1-5:1 to obtain the style-enhancing essence X;

[0019] Preferably, the caramelly tobacco absolute is Zimbabwe tobacco absolute, and the tobacco absolute prepared from upper-middle tobacco leaves is preferred; and the total content of nine caramelly sweet characteristic substances, maltol, ethyl maltol, methylcyclopentenolone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, furfural, 5-hydroxymethylfurfural, 5-methylfurfural, and furfuryl alcohol, should be greater than 0.8 mg / g to highlight the caramelly style.

[0020] Step five, in the tobacco processing process, the functional-enhancing essence L is applied to the tobacco filler at a ratio of 0.05-0.2%, and the style-enhancing essence X is applied to the tobacco for flavoring at a ratio of 0.005-0.02% to improve the sensory quality of the caramelly sweet and sweet tobacco leaves.

[0021] Compared with the prior art, the present application provides a method for improving the sensory quality of caramelly sweet and sweet tobacco leaves, which has the following beneficial effects:

[0022] The present application uses relatively poor quality tobacco leaves from the production area of caramelly sweet and sweet tobacco leaves as raw materials, develops tobacco extract through biotechnology and multi-stage separation technology, and respectively prepares functional-enhancing essence L and style-enhancing essence X through flavoring means, which can enhance the aroma and taste of caramelly sweet and sweet tobacco leaves, improve the attractiveness and comfort, and through grading and separation and accurate proportioning, the proportion of different components in the tobacco extract can be more suitable, thereby improving the taste of tobacco, making it more rich and balanced, the preparation method and accurate proportioning can produce unique tobacco taste and aroma, which helps to establish a differentiated competitive advantage in the market, in addition, by improving the sensory quality and taste of tobacco leaves, the satisfaction of smokers can be increased, the recognition and loyalty of consumers to the product can be improved, and the improved sensory quality and taste of tobacco can make the product more attractive, attracting more consumers to choose the product. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 The flow chart of the present application. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the protection scope of the present application.

[0025] Embodiment 1

[0026] Please refer to Figure 1 A method for improving the sensory quality of a sweet and smoky tobacco leaf mainly includes the following steps:

[0027] Step 1, preparation of a sweet and smoky tobacco extract. 100 g of upper leaves of Fuzhou in Jiangxi and 50 g of middle leaves of Fuzhou in Jiangxi are mixed and cut into shreds, 450 g of water, 1.8 g of a composite enzyme (0.9 g of a composite plant hydrolytic enzyme, 0.45 g of amylase and 0.45 g of pectinase) are added, and the mixture is pretreated at 50 degrees Celsius for 3 hours. Then, 1050 g of 95% ethanol is added for extraction, and the sweet and smoky tobacco extract is obtained after concentration.

[0028] Step 2, fractional separation. The sweet and smoky tobacco extract is subjected to fractional separation by a two-stage molecular distillation method at a feeding speed of 100 ml / h. The first-stage light component and the first-stage heavy component are obtained by condensation at a heating temperature of 85 degrees Celsius. The first-stage heavy component is subjected to second-stage separation at a heating temperature of 125 degrees Celsius, and the second-stage light component and the second-stage heavy component are obtained by condensation.

[0029] Step 3, preparation of a functional intensive flavor L. The second-stage light component and the second-stage heavy component and a quality improving agent A are mixed in a ratio of 3:2:5 to obtain the functional intensive flavor L. The quality improving agent A is obtained by compounding 1% lactic acid 5 parts, 10% malic acid 5 parts, jujube tincture 25 parts, 5% solanone 3 parts, 5% damascone 3 parts, grape dry Maillard reaction product 10 parts, bee glue extract 5 parts, maltol 4 parts, Yunnan tobacco extract 50 parts, propylene glycol 300 parts and 95% ethanol 90 parts in a mass ratio.

[0030] Step 4, preparation of a style intensive flavor X. The first-stage light component and Zimbabwe tobacco absolute (containing 0.86 mg / g of nine sweet and smoky characteristic substances) are mixed in a ratio of 2:1 to obtain the style intensive flavor X.

[0031] Step five, in the process of cut tobacco, functional enhancement flavor L is applied to cut tobacco with 0.1% proportion, style enhancement flavor X is applied to cut tobacco with 0.01% proportion.

[0032] Example 2

[0033] In step one, Hunan Chenzhou upper and middle tobacco is used to replace Jiangxi Fuzhou upper and middle tobacco, and others are the same as example 1.

[0034] Example 3

[0035] In step one, no composite enzyme is added, that is, 100g of Jiangxi Fuzhou upper tobacco and 50g of Jiangxi Fuzhou middle tobacco are mixed and cut, 450g of water is added, and 1050g of 95% ethanol is added for extraction, concentration, to obtain a tobacco extract of burnt sweet alcohol sweet type.

[0036] Example 4

[0037] In step two, the secondary molecular distillation method is used for fractional separation of the burnt sweet alcohol sweet type tobacco extract, the feeding speed is 100ml / h, and the condensation is carried out at a heating temperature of 80℃ to obtain a first light component and a first heavy component; the first heavy component is subjected to secondary separation, the heating temperature is 120℃, and the condensation is carried out to obtain a secondary light component and a secondary heavy component, and others are the same as example 1.

[0038] Example 5

[0039] In step three, the preparation of functional enhancement flavor L. The secondary light component and the secondary heavy component are mixed in a ratio of 3:2, no quality improvement agent is added, the first light component is mixed with Zimbabwe tobacco absolute oil in a ratio of 1:1, and others are the same as example 1.

[0040] Example 6

[0041] In step four, the preparation of style enhancement flavor X. The first light component is mixed with Hunan tobacco absolute oil (calculated, nine burnt sweet characteristic substances content is 0.63mg / g) in a ratio of 1:1, to obtain style enhancement flavor X, and others are the same as example 1.

[0042] Example 7

[0043] Step five, in the process of cut tobacco, functional enhancement flavor L is applied to cut tobacco with 0.1% proportion, no style enhancement flavor X is added, and others are the same as example 1.

[0044] Example 8

[0045] Step five, in the process of cut tobacco, style enhancement flavor X is applied to cut tobacco with 0.01% proportion, no functional enhancement flavor L is added, and others are the same as example 1.

[0046] Example 9

[0047] Step five, in the process of making tobacco, functional flavor L is applied to the tobacco filler at a proportion of 0.05%, and style-enhancing flavor X is applied to the tobacco for flavoring at a proportion of 0.005%, and the rest is the same as in Example 1.

[0048] Comparative Example 1

[0049] A method for improving the sensory quality of tobacco leaves of the caramel sweet and sweet type mainly comprises the following steps:

[0050] Step one, preparation of tobacco extract of the caramel sweet and sweet type. Take 100g of upper leaves of Fuzhou, Jiangxi, and 50g of middle leaves of Fuzhou, Jiangxi, mix and cut into shreds, add 450g of water, 1.8g of composite enzyme (0.9g of composite plant hydrolytic enzyme, 0.45g of amylase, and 0.45g of pectinase), and pre-treat at 50 degrees Celsius for 3 hours, then add 1050g of 95% ethanol for extraction, concentrate, and obtain the tobacco extract of the caramel sweet and sweet type.

[0051] Step two, fractional separation. Fractional separation is performed on the tobacco extract of the caramel sweet and sweet type by using two-stage molecular distillation, with a feeding speed of 100ml / h, and condense at a heating temperature of 85 degrees Celsius to obtain the first-stage light component and the first-stage heavy component.

[0052] Step three, in the process of making tobacco, the first-stage light component is applied to the tobacco filler at a proportion of 0.1%, and the first-stage heavy component is applied to the tobacco for flavoring at a proportion of 0.01%.

[0053] Comparative Example 2

[0054] A method for improving the sensory quality of tobacco leaves of the caramel sweet and sweet type mainly comprises the following steps:

[0055] Step one, preparation of tobacco extract of the caramel sweet and sweet type. Take 100g of upper leaves of Fuzhou, Jiangxi, and 50g of middle leaves of Fuzhou, Jiangxi, mix and cut into shreds, add 450g of water, 1.8g of composite enzyme (0.9g of composite plant hydrolytic enzyme, 0.45g of amylase, and 0.45g of pectinase), and pre-treat at 50 degrees Celsius for 3 hours, then add 1050g of 95% ethanol for extraction, concentrate, and obtain the tobacco extract of the caramel sweet and sweet type. The tobacco extract of the caramel sweet and sweet type is directly applied to the tobacco filler at a proportion of 0.1%.

[0056] Test effect 1

[0057] The cut tobaccos of the application examples and the comparative examples were rolled into cigarettes, and the cigarettes with the same cigarette leaf group and without added flavors were used as control samples. A group of five experts with national cigarette evaluation qualifications evaluated the cigarettes prepared from the application examples and the comparative examples according to GB5606.4-2005 “Cigarettes Part 4: Sensory Technical Requirements” and YC / T 497-2014 “Sensory Evaluation Method for Chinese Style Cigarettes”. The results are shown in Table 1:

[0058] Table 1 Sensory evaluation results of the application examples and the comparative examples in traditional cigarettes

[0059]

[0060]

[0061] From Table 1, it can be seen that:

[0062] From the comparison between Comparative Example 1 and Comparative Example 2, it can be seen that the aroma quality of Comparative Example 1 is significantly better than that of Comparative Example 2. It can be seen that the molecular distillation process can reasonably separate the pyrosucrose tobacco extract, and the volatile flavor substances with small molecules are used for cigarette flavoring to improve the aroma quality and shape the style characteristics; the macromolecular substances are used to improve the concentration of the cigarette and improve the sweetness.

[0063] From the comparison between Comparative Example 1 and Example 1, it can be seen that Example 1 is more refined through secondary molecular distillation compared with the primary molecular distillation of Comparative Example 1, because there are also a large number of small and medium molecular flavor substances between 80-125 degrees, and the addition ratio of secondary recombination components (which may contain a small amount of pectin, wax, pigment and other substances that are not conducive to the taste of cigarettes) can be appropriately reduced through compounding process, which is helpful to further improve the smoking quality of cigarettes. The temperature of each section of molecular distillation has a great influence on the separation effect, and needs to be optimized according to different substrates. Based on this embodiment, Example 1 is better than Example 4.

[0064] From the comparison between Example 1 and Example 2, it can be seen that the quality of tobacco leaves as an extraction substrate has a certain influence on the quality of tobacco extract. The aroma quality of Hunan Chenzhou tobacco is slightly better than that of Jiangxi Fuzhou, so the aroma quality of Example 2 is slightly better than that of Example 1 when applied to cigarettes, but the overall difference is not large.

[0065] Composite enzymes play an important role in tobacco extraction, which can improve the extraction efficiency, reduce the content of starch pectin and other substances that are not conducive to the smoking of cigarettes, and can be hydrolyzed into reducing sugars, so the addition of composite enzymes in Example 3 has a certain influence on the sweet aroma quality of cigarettes.

[0066] Comparing Example 5 and Example 1, it can be seen that in the present application, the quality improving agent A developed based on the deployment technology of functional fragrance modules contains lactic acid, malic acid, 25 parts of date tincture, solanone, turgenin, raisin Maillard reaction products, propolis extract, maltol, Yunnan tobacco extract, etc., and the sweetness, comfort characteristics, aroma quality, etc. of the segmented products of tobacco extract are comprehensively modified. After not adding the quality improving agent, the overall sensory evaluation result of the cigarette decreases obviously.

[0067] Comparing Example 6 and Example 1, it can be seen that the caramelly sweet and smoky characteristics in Example 6 are lower than those in Example 1, and the sweetness and aroma quality are also not as good as those in Example 1. The reason is analyzed as follows: the aroma of caramelly sweet and smoky tobacco leaves has certain similarities with the sensory style of smoky tobacco leaves, so the present application adds Zimbabwe or Hunan tobacco extract to strengthen the caramelly sweet and smoky characteristics. Generally, the sensory quality of the tobacco extract of Zimbabwe is significantly better than that of Hunan tobacco extract, and the total content of caramelly sweet and smoky characteristic substances (maltol, ethyl maltol, methylcyclopentenolone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, furfural, 5-hydroxymethylfurfural, 5-methylfurfural, furfuryl alcohol) is greater than that of Hunan tobacco extract. Therefore, it is necessary to analyze the caramelly sweet and smoky characteristic substances in the tobacco extract before the deployment of the flavor.

[0068] Comparing Examples 7-9 and Example 1, it can be seen that in the process of making tobacco, the functional strengthening flavor L is used for tobacco feeding, and the style strengthening flavor X is used for tobacco flavoring, which are indispensable in improving the sensory quality of cigarettes and have different purposes. According to the research of the examples, the optimal addition amount of the functional strengthening flavor L is 0.1% of tobacco feeding, and the optimal addition amount of the style strengthening flavor X is 0.01% of tobacco flavoring. Reducing the addition amount generally leads to a decrease in the overall sensory quality, and moderately increasing the addition amount generally does not have a great impact on the overall sensory quality, but the overall characteristic style of the cigarette needs to be considered.

[0069] Test effect 2

[0070] The total amount of caramelly sweet and smoky characteristic substances in the style strengthening flavor X in Examples 1-6, the first light component in Comparative Example 1, and the caramelly sweet and smoky tobacco extract in Comparative Example 2 is detected to investigate the difference in the total amount of caramelly sweet and smoky characteristic substances under different raw materials, preparation processes or compounding methods.

[0071] Table 2 Total amount of caramelly sweet and smoky characteristic substances in examples and comparative examples

[0072]

[0073] The total amount of the characteristic substances of the burnt sweet smell in Table 2 is basically consistent with the sensory evaluation results in Table 1. It can be seen that the total amount of the characteristic substances of the burnt sweet smell in the essence has a significant influence on the style characteristics of the cigarette tobacco leaves of the burnt sweet and burnt cigarette.

[0074] While embodiments of the application have been shown and described, it is to be understood that the embodiments described are merely divergences, modifications, substitutions and variations of the embodiments and can be made by those skilled in the art without departing from the principles and spirit of the application, and the scope of the application is defined by the appended claims and their equivalents.

Claims

1. A method for improving the sensory quality of a tobacco leaf of a burnt sugar alcohol sweet type, characterized by, The method comprises the following steps: Step one, preparation of the sweet and caramel tobacco extract, select sweet and caramel tobacco leaves, mix according to the ratio of upper tobacco: middle tobacco = 1~5:1, cut tobacco, add water according to the solid-liquid ratio of 1:3 for enzymatic pretreatment for 1~5h, then add 7 times the weight of tobacco 95% ethanol for extraction, concentration, to obtain the sweet and caramel tobacco extract; Step two, fractionation, the sweet and caramel tobacco extract is fractionated by molecular distillation to obtain a first light component, a second light component and a second heavy component; Step three, preparation of functional intensive flavor L, mix the second light component and the second heavy component, quality improvement agent A according to the ratio of 1~5:1~2:1~5, to obtain functional intensive flavor L; Step four, preparation of style intensive flavor X, mix the first light component with the caramel type tobacco absolute according to the ratio of 1~5:1, to obtain style intensive flavor X; Step five, in the process of tobacco making, apply functional intensive flavor L to the tobacco at a ratio of 0.05~0.2%, and apply style intensive flavor X to the tobacco for flavoring at a ratio of 0.005~0.02%, to improve the sensory quality of sweet and caramel tobacco leaves, The method of molecular distillation in step two is secondary molecular distillation, the feeding speed is 100ml / h, the condensation is carried out at a heating temperature of 80~90℃ to obtain a first light component and a first heavy component, the first heavy component is subjected to secondary separation at a heating temperature of 120~130℃, and the condensation is carried out to obtain a second light component and a second heavy component, The quality improvement agent A in step three comprises an organic acid component, a flavoring component, a tobacco style characteristic component and a solvent, and is compounded according to the ratio of 1~5:1~10:1~10:70~85, The organic acid component is 1% lactic acid and 10% malic acid compounded according to the mass ratio of 1~5:1~5, The flavoring component is jujube tincture, 5% solanone, 5% muurolene, grape dry Maillard reaction product and propolis extract compounded according to the mass ratio of 10~30:1~5:1~3:10~15:1~5, The tobacco style characteristic component is Yunnan tobacco extract, and the solvent is propylene glycol and ethanol.

2. A method of enhancing the sensory quality of a tobacco leaf of a pyro-glycerolic type according to claim 1, characterized in that: The caramel type tobacco absolute in step four is one or more of Zimbabwe tobacco absolute, Hunan tobacco extract caramel type tobacco absolute, and the total content of nine caramel sweet flavoring substances, maltol, ethyl maltol, methyl cyclopentenolone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-ketone, furfural, 5-hydroxymethyl furfural, 5-methyl furfural, furfuryl alcohol, is greater than 0.8mg / g.

Images