Red date solid spice, preparation method thereof and application of red date solid spice in heat-not-burn cigarettes
Through Lactobacillus acidophilus fermentation and Maillard reaction, the red date powder is converted into a solid fragrance without organic solvents, solving the problem that cigarette fragrances are difficult to provide long-lasting high quality, and achieving solidification of aroma and improving aroma.
Patent Information
- Application Number
- CN202411293521.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-14
- Publication Date
- 2024-12-17
AI Technical Summary
Most of the existing cigarette spices are liquid, highly volatile, and it is difficult to provide long-lasting and high-quality solid spices, which affects the cigarette smoking experience.
The red date powder was fermented with Lactobacillus acidophilus, combined with sweet orange juice and glucose, and the solid fragrance of red dates without organic solvent was obtained by leaching and concentration, so as to achieve solidification and durability of the aroma.
The prepared red date solid spice is brown solid powder with a special burnt and sweet aroma, suitable for industrial production, which can significantly improve the aroma and smoking experience of cigarettes, reduce irritation, and increase the amount of aroma.
Smart Images
Figure CN119144387A_ABST
Abstract
Description
Technical Field
[0001] The present application belongs to the field of cigarette flavors. Specifically, the present application provides a red date solid flavor, a preparation method thereof, and an application thereof in heat-not-burn cigarettes. Background Art
[0002] As people's living standards continue to improve, their requirements for quality of life are also increasing, and the market's requirements for cigarettes are also getting higher and higher. How to improve the smoking taste of cigarettes is a problem that needs to be solved at present. To this end, adding suitable spices to cigarettes is an effective and reasonable solution. Common tobacco spices are liquid at room temperature, have a low boiling point, and are highly volatile. How to find and make high-quality solid spices is of great significance.
[0003] Red dates, also known as jujube, big dates, thorny dates, and jujubes. It is a plant of the genus Jujube in the family Rhamnaceae. It is a deciduous small tree, rarely a shrub, up to more than 10 meters high, with brown or gray-brown bark, petioles 1-6 mm long, or up to 1 cm on long branches, glabrous or with sparse fine hairs, stipules thorns slender, often falling off in the later stage. The flowers are yellow-green, bisexual, glabrous, with short peduncles, solitary or densely arranged in axillary cymes. The drupe is rectangular or oblong, 2-3.5 cm long and 1.5-2 cm in diameter. It changes from red to reddish purple when mature. The mesocarp is fleshy, thick, and sweet. The seeds are flat and oval, about 1 cm long and 8 mm wide. Jujubes are rich in vitamin C and vitamin P. In addition to being eaten fresh, they can often be made into candied dates, red dates, smoked dates, black dates, wine dates, tooth dates and other candied fruits and preserved fruits. They can also be made into date paste, date noodles, date wine, date vinegar, etc., which are raw materials for the food industry. The natural plant red dates are prepared as spices, while retaining their aroma characteristics, new beneficial aroma components are added, and finally prepared as solid spices and applied to tobacco, which can effectively improve the smoking quality of cigarettes and has important application value.
[0004] The Chinese patent number CN110172374 A discloses a method for preparing agarwood solid fragrance, wherein agarwood essential oil is mixed with n-heptane for emulsification; polyvinyl alcohol is dissolved and mixed with the mixture after emulsification reaction, and heated, and inorganic acid and pentanediol are added, and a pH regulator is added to obtain agarwood essential oil fragrance solution; the agarwood essential oil fragrance solution is allowed to stand, the supernatant is removed, and the remaining solution is dried to obtain agarwood solid fragrance. The agarwood solid fragrance has a sustained release effect and can achieve a long-lasting fragrance effect. The Chinese patent number CN109090702 B discloses a method for preparing a product of the Maillard reaction of monk fruit extract, wherein monk fruit powder is refluxed and extracted with an organic solvent, and then concentrated under reduced pressure to prepare monk fruit extract, and amino acids and alcohols are added to the extract for Maillard reaction to obtain monk fruit fragrance, which can be added to tobacco to reduce the irritation of cigarettes and improve the aftertaste. Summary of the invention
[0005] The present application has developed a method for solidifying red date flavors to obtain high-quality solid flavors without organic solvents: crushing the pitted red dates, spraying a certain concentration of Lactobacillus acidophilus on the surface of the red date powder for solid fermentation (which is preserved in the China Industrial Microbiological Culture Collection Management Center, with a preservation number of CICC 20244), extracting the fermented red date powder with water, filtering the extract and concentrating it to obtain a red date concentrate. Mixing orange juice and glucose and heating to prepare a caramelized liquid, mixing the caramelized liquid with the red date concentrate and heating at a certain temperature to perform a Maillard reaction, and freeze-drying the flavor obtained after the reaction to obtain a red date solid flavor. The red date solid flavor obtained by the present invention is a brown solid powder, which adds a special caramelized sweet aroma and flavor to the original red date flavor, and the prepared flavor is green and healthy; the process of the present invention has strong operability, low cost, wide application range, and is suitable for industrial production.
[0006] In one aspect, the present application provides a red date solid flavor, which is prepared according to the following method:
[0007] (1) Crushing: crushing the red dates to obtain red date powder.
[0008] (2) Fermentation: Lactobacillus acidophilus was prepared into 1×10 8 CFU / mL of bacterial suspension; spraying the bacterial suspension at an addition amount of 1-5wt% evenly onto the surface of the red date powder obtained in step (1) for fermentation;
[0009] (3) Extraction: adding water to the fermented red date powder obtained in step (2) at a solid-liquid ratio of 1:1-30, mixing to obtain red date water, filtering to obtain the filtrate; adding water to the filter residue at a solid-liquid ratio of 1:2-8, stirring and soaking for 3-10 hours, filtering to obtain the filtrate; combining the two filtrates;
[0010] (4) Concentrating: concentrating the combined filtrate obtained in step (3) to obtain a red date extract;
[0011] (5) Mixing: Peeling the jelly orange, cutting into pieces, and filtering to obtain sweet orange juice; preparing 200-500 g / L of glucose solution, mixing the sweet orange juice and the glucose solution in a mass ratio of 1:8-12, and heating in an oil bath at 130-170° C. to prepare a caramelized solution; uniformly mixing the red date extract obtained in step (4) with the caramelized solution;
[0012] (6) Heating: adjusting the pH of the mixed solution obtained in step (5) to 5-9 with NaOH solution, and heating in an oil bath to perform Maillard reaction. The Maillard reaction time is 20-120 minutes and the temperature is 80-160° C.;
[0013] (7) Forming: solidifying the red date liquid flavor obtained in step (6) to prepare a solid flavor.
[0014] On the other hand, a method for preparing a red date solid flavor is provided, the preparation method comprising:
[0015] (1) Crushing: crushing the red dates to obtain red date powder.
[0016] (2) Fermentation: Lactobacillus acidophilus was prepared into 1×10 8 CFU / mL of bacterial suspension; spraying the bacterial suspension at an addition amount of 1-5wt% evenly onto the surface of the red date powder obtained in step (1) for fermentation;
[0017] (3) Extraction: adding water to the fermented red date powder obtained in step (2) at a solid-liquid ratio of 1:1-30, mixing to obtain red date water, filtering to obtain the filtrate; adding water to the filter residue at a solid-liquid ratio of 1:2-8, stirring and soaking for 3-10 hours, filtering to obtain the filtrate; combining the two filtrates;
[0018] (4) Concentrating: concentrating the combined filtrate obtained in step (3) to obtain a red date extract;
[0019] (5) Mixing: Peeling the jelly orange, cutting into pieces, and filtering to obtain sweet orange juice; preparing 200-500 g / L of glucose solution, mixing the sweet orange juice and the glucose solution in a mass ratio of 1:8-12, and heating in an oil bath at 130-170° C. to prepare a caramelized solution; uniformly mixing the red date extract obtained in step (4) with the caramelized solution;
[0020] (6) Heating: adjusting the pH of the mixed solution obtained in step (5) to 5-9 with NaOH solution, and heating in an oil bath to perform Maillard reaction. The Maillard reaction time is 20-120 minutes and the temperature is 80-160° C.;
[0021] (7) Forming: solidifying the red date liquid flavor obtained in step (6) to prepare a solid flavor.
[0022] Furthermore, step (2) further comprises preparing an MRS liquid culture medium, wherein the formula of the MRS liquid culture medium is: 1 g of tryptone, 1 g of beef extract, 0.5 g of yeast extract powder, 2 g of glucose, 0.5 g of sodium acetate, 0.2 g of diammonium citrate, 0.1 g of Tween-80, 0.04 g of dipotassium hydrogen phosphate, 0.058 g of magnesium sulfate, 0.025 g of manganese sulfate and 100 mL of distilled water; adjusting the pH of the prepared MRS liquid culture medium to 6.3, and sterilizing it with high pressure steam at 121° C. for 20 min; inoculating the preserved Lactobacillus acidophilus into the sterilized MRS liquid culture medium and activating it at 37° C. for 24 h, centrifuging the seed liquid and discarding the supernatant, and collecting the wet bacteria for preparing the bacterial suspension.
[0023] Furthermore, in step (2), the bacterial suspension is evenly sprayed onto the surface of the red date powder obtained in step (1) at an addition amount of 3 wt %, and fermented at 37° C. for 24 h.
[0024] Furthermore, in step (3), the fermented red date powder obtained in step (2) is added with water at a solid-liquid ratio of 1:20, mixed to obtain red date water, and the filtrate is filtered out; the filter residue is added with water at a solid-liquid ratio of 1:5, stirred and soaked for 6 hours, and the filtrate is filtered out; and the two filtrates are combined.
[0025] Furthermore, rotary evaporation is used for concentration in step (4).
[0026] Furthermore, in step (5), the jelly orange is peeled, cut into pieces, and crushed, and sweet orange juice is obtained by filtering; 400 g / L of glucose solution is prepared, the sweet orange juice and glucose solution are mixed in a mass ratio of 1:10, and then heated in an oil bath at 160° C. to prepare a caramelized solution; and the red date extract obtained in step (4) is evenly mixed with the caramelized solution.
[0027] Furthermore, in step (5), the mass ratio of the red date extract obtained in step (4) to the caramelized liquid is 9:1-1:1.
[0028] Furthermore, in step (6), the pH of the mixed solution obtained in step (5) is adjusted to 8 with a NaOH solution, and the mixed solution is heated in an oil bath to perform a Maillard reaction, wherein the Maillard reaction time is 80 minutes and the temperature is 120° C.;
[0029] Furthermore, in step (7), the red date liquid flavor obtained in step (6) is solidified by freeze-drying to prepare a solid flavor.
[0030] Furthermore, the red dates raw material in step (1) is dried pitted red dates.
[0031] On the other hand, the present application provides the use of the above-mentioned red date solid flavor in heated cigarettes.
[0032] Furthermore, the amount of the red date solid flavor added to the heated cigarette is 5-15 mg / cigarette.
[0033] Furthermore, the amount of the red date solid flavor added to the heated cigarette is 10 mg / cigarette.
[0034] Furthermore, the red date solid flavor is added into the cooling section of the filter rod.
[0035] Beneficial effects:
[0036] Spraying Lactobacillus acidophilus onto the surface of red date powder for solid fermentation is non-toxic and harmless, and can also make the aroma of red date powder more prominent;
[0037] Extracting red dates twice can increase the extraction rate of red dates. No organic solvents are used, and there is no problem of organic solvent residue, which is more green and healthy.
[0038] Adding caramelized liquid to the red date extract can not only improve the quality and aroma, but also facilitate freezing and molding.
[0039] The blended ingredients are heated to promote the Maillard reaction of the substances in the blended ingredients, further improve the style of the spice, and make the spice more caramelized and sweet.
[0040] The finished product is solid, which is more convenient for storage and transportation.
[0041] The invention is applied to heated cigarette products. Adding the heated cigarettes can significantly reduce irritation, soften smoke, improve aroma quality, increase aroma quantity, and the burnt sweet aroma of cigarettes and the characteristic aroma of red dates are obvious.
[0042] Biological deposit information
[0043] Lactobacillus acidophilus is deposited in China Industrial Microbiological Culture Collection Center with the deposit number CICC 20244 (deposit date: March 2006). BRIEF DESCRIPTION OF THE DRAWINGS
[0044] Figure 1 This is a picture of the solid red dates spice formed after freeze-drying. DETAILED DESCRIPTION
[0045] Comparative Example 1
[0046] A red date spice comprises the following materials: pitted red dates.
[0047] A process for preparing red date solid flavor comprises the following steps:
[0048] Step 1: Crush the red dates;
[0049] Step 2: prepare MRS liquid culture medium (1 g of tryptone, 1 g of beef extract, 0.5 g of yeast extract powder, 2 g of glucose, 0.5 g of sodium acetate, 0.2 g of diamine citrate, 0.1 g of Tween-80, 0.04 g of dipotassium hydrogen phosphate, 0.058 g of magnesium sulfate, 0.025 g of manganese sulfate and 100 mL of distilled water), adjust the pH of the prepared MRS liquid culture medium to 6.3, and sterilize it with high pressure steam at 121° C. for 20 min; inoculate Lactobacillus acidophilus preserved under laboratory conditions into the sterilized MRS liquid culture medium and activate it at 37° C. for 24 h, centrifuge the seed liquid and discard the supernatant, collect the wet cells, add sterile water to the wet cells to make 1×10 8The bacterial suspension with a concentration of 300 CFU / mL is used for standby. The bacterial suspension is evenly sprayed onto the surface of the red date powder obtained in step (1) at an addition amount of 3 wt %, and fermented at 37° C. for 24 h.
[0050] Step 3, adding water to the fermented red date powder at a solid-liquid ratio of 1:20, mixing to obtain red date water, filtering, adding water to the filter residue at a solid-liquid ratio of 1:5, stirring and soaking for 6 hours, separating the filtrate, and combining the two filtrates;
[0051] Step 4, concentrating the filtrate to obtain a red date extract;
[0052] Step 5, adjusting the pH of the red date extract to 8 with a NaOH solution, heating the red date extract in an oil bath to catalyze the Maillard reaction at a temperature of 120° C. for 80 min to obtain a red date liquid flavor;
[0053] Step six, freeze drying, taking it out after three days, and completing the preparation of solid flavor.
[0054] Example 1
[0055] A red date solid flavor comprises the following materials: red dates, glucose and fresh seedless jelly orange.
[0056] A process for preparing red date solid flavor comprises the following steps:
[0057] Step 1: Crush the red dates;
[0058] Step 2: prepare MRS liquid culture medium (1 g of tryptone, 1 g of beef extract, 0.5 g of yeast extract powder, 2 g of glucose, 0.5 g of sodium acetate, 0.2 g of diamine citrate, 0.1 g of Tween-80, 0.04 g of dipotassium hydrogen phosphate, 0.058 g of magnesium sulfate, 0.025 g of manganese sulfate and 100 mL of distilled water), adjust the pH of the prepared MRS liquid culture medium to 6.3, and sterilize it with high pressure steam at 121° C. for 20 min; inoculate Lactobacillus acidophilus preserved under laboratory conditions into the sterilized MRS liquid culture medium and activate it at 37° C. for 24 h, centrifuge the seed liquid and discard the supernatant, collect the wet cells, add sterile water to the wet cells to make 1×10 8 The bacterial suspension with a concentration of 3 wt% was evenly sprayed onto the surface of the red date powder obtained in step (1) and fermented at 37°C for 24 hours;
[0059] Step 3, adding water to the fermented red date powder at a solid-liquid ratio of 1:20, mixing to obtain red date water, filtering, adding water to the filter residue at a solid-liquid ratio of 1:5, stirring and soaking for 6 hours, separating the filtrate, and combining the two filtrates;
[0060] Step 4, concentrating the filtrate to obtain a red date extract;
[0061] Step 5, peeling fresh seedless jelly oranges, cutting into pieces and crushing, filtering twice to obtain sweet orange juice, then preparing 400 g / L of glucose solution, mixing the sweet orange juice and the glucose solution in a mass ratio of 1:10, and heating in an oil bath at 160° C. to prepare a caramelized solution, and uniformly mixing the red date extract obtained in step 3 with the caramelized solution in a mass ratio of 3:1;
[0062] Step 6: The red date extract is adjusted to pH 8 with NaOH solution, and the mixed ingredients are heated in an oil bath to catalyze the Maillard reaction at 80° C. for 40 min to obtain a red date liquid flavor;
[0063] Step seven, freeze-drying, taking it out after three days, and completing the preparation of the spice.
[0064] Example 2
[0065] A red date solid flavor comprises the following materials: red dates, glucose and fresh seedless jelly orange.
[0066] A process for preparing red date solid flavor comprises the following steps:
[0067] Step 1: Crush the red dates;
[0068] Step 2: prepare MRS liquid culture medium (1 g of tryptone, 1 g of beef extract, 0.5 g of yeast extract powder, 2 g of glucose, 0.5 g of sodium acetate, 0.2 g of diamine citrate, 0.1 g of Tween-80, 0.04 g of dipotassium hydrogen phosphate, 0.058 g of magnesium sulfate, 0.025 g of manganese sulfate and 100 mL of distilled water), adjust the pH of the prepared MRS liquid culture medium to 6.3, and sterilize it with high pressure steam at 121° C. for 20 min; inoculate Lactobacillus acidophilus preserved under laboratory conditions into the sterilized MRS liquid culture medium and activate it at 37° C. for 24 h, centrifuge the seed liquid and discard the supernatant, collect the wet cells, add sterile water to the wet cells to make 1×10 8 The bacterial suspension with a concentration of 300 CFU / mL is used for standby. The bacterial suspension is evenly sprayed onto the surface of the red date powder obtained in step (1) at an addition amount of 3 wt %, and fermented at 37° C. for 24 h.
[0069] Step 3, adding water to the fermented red date powder at a solid-liquid ratio of 1:20, mixing to obtain red date water, filtering, adding water to the filter residue at a solid-liquid ratio of 1:5, stirring and soaking for 6 hours, separating the filtrate, and combining the two filtrates;
[0070] Step 4, concentrating the filtrate to obtain a red date extract;
[0071] Step 5, peeling fresh seedless jelly oranges, cutting into pieces and crushing, filtering twice to obtain sweet orange juice, then preparing 400 g / L of glucose solution, mixing the sweet orange juice and the glucose solution in a mass ratio of 1:10, and heating in an oil bath at 160° C. to prepare a caramelized solution, and uniformly mixing the red date extract obtained in step 3 with the caramelized solution in a mass ratio of 3:1;
[0072] Step 6, adjusting the pH of the red date extract to 8 with NaOH solution, heating the mixed ingredients in an oil bath to catalyze the Maillard reaction, the heating temperature is 100° C., the time is 60 min, and the red date liquid flavor is obtained;
[0073] Step seven, freeze-drying, taking it out after three days, and completing the preparation of the spice.
[0074] Example 3
[0075] A red date solid flavor comprises the following materials: red dates, glucose and fresh seedless jelly orange.
[0076] A process for preparing red date solid flavor comprises the following steps:
[0077] Step 1: Crush the red dates;
[0078] Step 2: prepare MRS liquid culture medium (1 g of tryptone, 1 g of beef extract, 0.5 g of yeast extract powder, 2 g of glucose, 0.5 g of sodium acetate, 0.2 g of diamine citrate, 0.1 g of Tween-80, 0.04 g of dipotassium hydrogen phosphate, 0.058 g of magnesium sulfate, 0.025 g of manganese sulfate and 100 mL of distilled water), adjust the pH of the prepared MRS liquid culture medium to 6.3, and sterilize it with high pressure steam at 121° C. for 20 min; inoculate Lactobacillus acidophilus preserved under laboratory conditions into the sterilized MRS liquid culture medium and activate it at 37° C. for 24 h, centrifuge the seed liquid and discard the supernatant, collect the wet cells, add sterile water to the wet cells to make 1×10 8 The bacterial suspension with a concentration of 300 CFU / mL is used for standby. The bacterial suspension is evenly sprayed onto the surface of the red date powder obtained in step (1) at an addition amount of 3 wt %, and fermented at 37° C. for 24 h.
[0079] Step 3, adding water to the fermented red date powder at a solid-liquid ratio of 1:20, mixing to obtain red date water, filtering, adding water to the filter residue at a solid-liquid ratio of 1:5, stirring and soaking for 6 hours, separating the filtrate, and combining the two filtrates;
[0080] Step 4, concentrating the filtrate to obtain a red date extract;
[0081] Step 5, peeling fresh seedless jelly oranges, cutting into pieces and crushing, filtering twice to obtain sweet orange juice, then preparing 400 g / L of glucose solution, mixing the sweet orange juice and the glucose solution in a mass ratio of 1:10, and heating in an oil bath at 160° C. to prepare a caramelized solution, and uniformly mixing the red date extract obtained in step 3 with the caramelized solution in a mass ratio of 3:1;
[0082] Step 6: The red date extract is adjusted to pH 8 with NaOH solution, and the mixed ingredients are heated in an oil bath to catalyze the Maillard reaction at a temperature of 120° C. for 80 min to obtain a red date liquid flavor;
[0083] Step seven, freeze-drying, taking it out after three days, and completing the preparation of the spice.
[0084] Red dates solid flavor was added to the cooling section of heat-not-burn cigarettes at an addition amount of 5, 10, and 15 mg / cigarette, and equilibrated in a constant temperature and humidity chamber at a temperature of (22±1)°C and a relative humidity of (60±3)% for 48 hours, and the samples were named No. 1-3 respectively.
[0085] Example 4
[0086] A red date solid flavor comprises the following materials: red dates, glucose and fresh seedless jelly orange.
[0087] A process for preparing red date solid flavor comprises the following steps:
[0088] Step 1: Crush the red dates;
[0089] Step 2: prepare MRS liquid culture medium (1 g of tryptone, 1 g of beef extract, 0.5 g of yeast extract powder, 2 g of glucose, 0.5 g of sodium acetate, 0.2 g of diamine citrate, 0.1 g of Tween-80, 0.04 g of dipotassium hydrogen phosphate, 0.058 g of magnesium sulfate, 0.025 g of manganese sulfate and 100 mL of distilled water), adjust the pH of the prepared MRS liquid culture medium to 6.3, and sterilize it with high pressure steam at 121° C. for 20 min; inoculate Lactobacillus acidophilus preserved under laboratory conditions into the sterilized MRS liquid culture medium and activate it at 37° C. for 24 h, centrifuge the seed liquid and discard the supernatant, collect the wet cells, add sterile water to the wet cells to make 1×10 8 The bacterial suspension with a concentration of 300 CFU / mL is used for standby. The bacterial suspension is evenly sprayed onto the surface of the red date powder obtained in step (1) at an addition amount of 3 wt %, and fermented at 37° C. for 24 h.
[0090] Step 3, adding water to the fermented red date powder at a solid-liquid ratio of 1:20, mixing to obtain red date water, filtering, adding water to the filter residue at a solid-liquid ratio of 1:5, stirring and soaking for 6 hours, separating the filtrate, and combining the two filtrates;
[0091] Step 4, concentrating the filtrate to obtain a red date extract;
[0092] Step 5, peeling fresh seedless jelly oranges, cutting into pieces and crushing, filtering twice to obtain sweet orange juice, then preparing 400 g / L of glucose solution, mixing the sweet orange juice and the glucose solution in a mass ratio of 1:10, and heating in an oil bath at 160° C. to prepare a caramelized solution, and uniformly mixing the red date extract obtained in step 3 with the caramelized solution in a mass ratio of 3:1;
[0093] Step 6, adjusting the pH of the red date extract to 8 with NaOH solution, heating the mixed ingredients in an oil bath to catalyze the Maillard reaction, the heating temperature is 140° C., the time is 100 min, and the red date liquid flavor is obtained;
[0094] Step seven, freeze-drying, taking it out after three days, and completing the preparation of the spice.
[0095] Example 5
[0096] A red date solid flavor comprises the following materials: red dates, glucose and fresh seedless jelly orange.
[0097] A process for preparing red date solid flavor comprises the following steps:
[0098] Step 1: Crush the red dates;
[0099] Step 2: prepare MRS liquid culture medium (1 g of tryptone, 1 g of beef extract, 0.5 g of yeast extract powder, 2 g of glucose, 0.5 g of sodium acetate, 0.2 g of diamine citrate, 0.1 g of Tween-80, 0.04 g of dipotassium hydrogen phosphate, 0.058 g of magnesium sulfate, 0.025 g of manganese sulfate and 100 mL of distilled water), adjust the pH of the prepared MRS liquid culture medium to 6.3, and sterilize it with high pressure steam at 121° C. for 20 min; inoculate Lactobacillus acidophilus preserved under laboratory conditions into the sterilized MRS liquid culture medium and activate it at 37° C. for 24 h, centrifuge the seed liquid and discard the supernatant, collect the wet cells, add sterile water to the wet cells to make 1×10 8 The bacterial suspension with a concentration of 300 CFU / mL is used for standby. The bacterial suspension is evenly sprayed onto the surface of the red date powder obtained in step (1) at an addition amount of 3 wt %, and fermented at 37° C. for 24 h.
[0100] Step 3, adding water to the fermented red date powder at a solid-liquid ratio of 1:20, mixing to obtain red date water, filtering, adding water to the filter residue at a solid-liquid ratio of 1:5, stirring and soaking for 6 hours, separating the filtrate, and combining the two filtrates;
[0101] Step 4, concentrating the filtrate to obtain a red date extract;
[0102] Step 5, peeling fresh seedless jelly oranges, cutting into pieces and crushing, filtering twice to obtain sweet orange juice, then preparing 400 g / L of glucose solution, mixing the sweet orange juice and the glucose solution in a mass ratio of 1:10, and heating in an oil bath at 160° C. to prepare a caramelized solution, and uniformly mixing the red date extract obtained in step 3 with the caramelized solution in a mass ratio of 3:1;
[0103] Step 6: The red date extract is adjusted to pH 8 with NaOH solution, and the mixed ingredients are heated in an oil bath to catalyze the Maillard reaction at a temperature of 160° C. for 120 min to obtain a red date liquid flavor;
[0104] Step seven, freeze-drying, taking it out after three days, and completing the preparation of the spice.
[0105] Example 6 Preparation results and evaluation results of each example
[0106] Compared with other embodiments, Example 3 can smoothly form solid (such as Figure 1 In other embodiments, the flavors without caramelized liquid and with mixed sugar solutions in different proportions cannot be freeze-dried from liquid state to form a solid state.
[0107] The solid flavor prepared in Example 3 was prepared into a special filter stick cigarette and compared with a blank cigarette without adding red date solid flavor. A smoking evaluation panel was formed by 7 judges with sensory evaluation qualifications. According to the " Sensory evaluation was conducted according to the "Methods for Sensory Evaluation of Tobacco and Tobacco Products", with scores mainly given from six aspects: "gloss (0-5)", "aroma (0-32)", "coordination (0-6)", "miscellaneous smell (0-12)", "irritation (0-20)", and "aftertaste (0-25)". Blank heat-not-burn cigarettes without added flavors were used as controls, and the average of the sensory evaluation scores was taken. The evaluation results are shown in Table 1.
[0108] Table 1 Sensory quality scores of heated cigarettes in Example 3
[0109]
[0110] Sensory evaluation shows that red date solid flavor can improve the overall score of cigarettes by 1.0-3.0 points. Among them, sample No. 2 has the highest score, that is, red date solid flavor is added to the cooling section of heated cigarettes at an addition amount of 10 mg / stick. Compared with blank cigarettes, it can reduce the irritation of cigarettes, soften the smoke, improve the aroma quality, increase the aroma volume, and the burnt sweet aroma and red date characteristic aroma of cigarettes are obvious.
[0111] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A red date solid flavor, characterized in that: The red date solid flavor is prepared according to the following method: (1) crushing: crushing the red dates to obtain red date powder; (2) Fermentation: Lactobacillus acidophilus was prepared into 1×10 8 CFU / mL of bacterial suspension; spraying the bacterial suspension at an addition amount of 1-5wt% evenly onto the surface of the red date powder obtained in step (1) for fermentation; (3) Extraction: adding water to the fermented red date powder obtained in step (2) at a solid-liquid ratio of 1:1-30, mixing to obtain red date water, filtering to obtain the filtrate; adding water to the filter residue at a solid-liquid ratio of 1:2-8, stirring and soaking for 3-10 hours, filtering to obtain the filtrate; combining the two filtrates; (4) Concentrating: concentrating the combined filtrate obtained in step (3) to obtain a red date extract; (5) Mixing: Peeling the jelly orange, cutting into pieces, and filtering to obtain sweet orange juice; preparing 200-500 g / L of glucose solution, mixing the sweet orange juice and the glucose solution in a mass ratio of 1:8-12, and heating in an oil bath at 130-170° C. to prepare a caramelized solution; uniformly mixing the red date extract obtained in step (4) with the caramelized solution; (6) Heating: adjusting the pH of the mixed solution obtained in step (5) to 5-9 with NaOH solution, and heating in an oil bath to perform Maillard reaction. The Maillard reaction time is 20-120 minutes and the temperature is 80-160° C.; (7) Forming: solidifying the red date liquid flavor obtained in step (6) to prepare a solid flavor.
2. A method for preparing red date solid flavor, characterized in that: The preparation method comprises: (1) crushing: crushing the red dates to obtain red date powder; (2) Fermentation: Lactobacillus acidophilus was prepared into 1×10 8 CFU / mL of bacterial suspension; spraying the bacterial suspension at an addition amount of 1-5wt% evenly onto the surface of the red date powder obtained in step (1) for fermentation; (3) Extraction: adding water to the fermented red date powder obtained in step (2) at a solid-liquid ratio of 1:1-30, mixing to obtain red date water, filtering to obtain the filtrate; adding water to the filter residue at a solid-liquid ratio of 1:2-8, stirring and soaking for 3-10 hours, filtering to obtain the filtrate; combining the two filtrates; (4) Concentrating: concentrating the combined filtrate obtained in step (3) to obtain a red date extract; (5) Mixing: Peeling the jelly orange, cutting into pieces, and filtering to obtain sweet orange juice; preparing 200-500 g / L of glucose solution, mixing the sweet orange juice and the glucose solution in a mass ratio of 1:8-12, and heating in an oil bath at 130-170° C. to prepare a caramelized solution; uniformly mixing the red date extract obtained in step (4) with the caramelized solution; (6) Heating: adjusting the pH of the mixed solution obtained in step (5) to 5-9 with NaOH solution, and heating in an oil bath to perform Maillard reaction. The Maillard reaction time is 20-120 minutes and the temperature is 80-160° C.; (7) Forming: solidifying the red date liquid flavor obtained in step (6) to prepare a solid flavor.
3. The red date solid flavor according to claim 1 or the preparation method according to claim 2, wherein the lactobacillus acidophilus used in step (2) is deposited in the China Industrial Microbiological Culture Collection Center with a deposit number of CICC20244; further comprising preparing an MRS liquid culture medium, wherein the MRS liquid culture medium comprises: 1 g of tryptone, 1 g of beef extract, 0.5 g of yeast extract, 2 g of glucose, 0.5 g of sodium acetate, 0.2 g of diammonium citrate, 0.1 g of Tween-800, 0.04 g of dipotassium hydrogen phosphate, 0.058 g of magnesium sulfate, 0.025 g of manganese sulfate and 100 mL of distilled water; the pH of the prepared MRS liquid culture medium is adjusted to 6.3, and high pressure steam sterilization is performed at 121° C. for 20 min; the preserved lactobacillus acidophilus is inoculated into the sterilized MRS liquid culture medium and activated at 37° C. for 24 h, the seed liquid is centrifuged and the supernatant is discarded, and the wet cells are collected for preparing a bacterial suspension.
4. The red date solid flavor according to claim 1 or the preparation method according to claim 2, wherein in step (2), the bacterial suspension is evenly sprayed on the surface of the red date powder obtained in step (1) at an addition amount of 3wt%, and fermented at 37°C for 24h.
5. The red date solid flavor according to claim 1 or the preparation method according to claim 2, wherein in step (3), water is added to the fermented red date powder obtained in step (2) at a solid-liquid ratio of 1:20, and the mixture is mixed to obtain red date water, which is filtered to obtain the filtrate; water is added to the filter residue at a solid-liquid ratio of 1:5, the mixture is stirred and soaked for 6 hours, and the filtrate is filtered to obtain the filtrate; and the two filtrates are combined.
6. The red date solid flavor according to claim 1 or the preparation method according to claim 2, wherein rotary evaporation is used for concentration in step (4).
7. The red date solid flavor according to claim 1 or the preparation method according to claim 2, wherein in step (5), the jelly orange is peeled, cut into pieces, and filtered to obtain sweet orange juice; 400 g / L of glucose solution is prepared, the sweet orange juice and the glucose solution are mixed in a mass ratio of 1:10, and then heated in an oil bath at 160° C. to prepare a caramelized solution; and the red date extract obtained in step (4) is evenly mixed with the caramelized solution.
8. The red date solid flavor according to claim 1 or the preparation method according to claim 2, wherein in step (5), the mass ratio of the red date extract obtained in step (4) to the caramelized liquid is 9:1-1:
1.
9. The red date solid flavor according to claim 1 or the preparation method according to claim 2, wherein in step (6), the mixed solution obtained in step (5) is adjusted to pH 8 with NaOH solution, and heated in an oil bath to perform Maillard reaction, the Maillard reaction time is 80 minutes, and the temperature is 120°C.
10. The red date solid flavor according to claim 1 or the preparation method according to claim 2, wherein in step (7), the red date liquid flavor obtained in step (6) is solidified by freeze-drying to prepare the solid flavor.
11. The red date solid flavor according to claim 1 or the preparation method according to claim 2, wherein the red date raw material in step (1) is dried pitted red dates.
12. Use of the red date solid flavor according to any one of claims 1, 3-11 in heat-not-burn cigarettes.
13. The use according to claim 12, wherein the amount of the red date solid flavor added to the heat-not-burn cigarette is 5-15 mg / cigarette.
14. The use according to claim 13, wherein the amount of the red date solid flavor added to the heat-not-burn cigarette is 10 mg / cigarette.
15. The use according to any one of claims 12 to 14, wherein the red date solid flavor is added to the cooling section of the filter rod.