Preparation method of Yunnan lysimachia foenum-graecum hance tobacco essence with prominent style characteristics
Preparing spices for cigarettes through steam explosion and composite enzyme enzymatic reactions, solving the problems of side effects and low yield of ling vanilla extracts in the prior art, achieving efficient extraction and aroma enhancement, and is suitable for the fragrance addition of high-quality cigarettes .
Patent Information
- Application Number
- CN202411258219.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-09
- Publication Date
- 2025-02-18
AI Technical Summary
In the prior art, vanilla extract has side effects and low yields in the process of fragrance enhancement, which cannot effectively highlight the style and functional orientation of cigarettes, and cannot meet the needs of high-quality cigarettes.
The vanilla sample was pretreated by steam blasting and enzymatically soluble by compound enzyme preparation, then mixed with ethanol solution and heated and refluxed, concentrated by centrifugation filtration and rotary evaporation, and finally mixed with propylene glycol to prepare a tobacco fragrance.
Through this method, the extraction efficiency and quality of vanilla extracts are improved, which can effectively highlight the cigarette style, improve the aroma, increase the amount of aroma, and enhance the comfort and burnt sweetness.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of tobacco flavor and fragrance production, and particularly relates to a method for preparing a Yunnan angelica tobacco flavor with prominent style characteristics. Background Art
[0002] Lingxiangcao is a plant of the subgenus Lingxiang of the genus Lysimachia in the family Primulaceae, also known as Lingxiangcao. It is widely distributed in Sichuan, Hubei, Yunnan, Guizhou, Guangdong and Guangxi. The natural fragrance prepared with it as raw material has the effect of reducing thorns and impurities and increasing aroma. Among them, the Lingxiangcao produced in Yunnan has the characteristics of sweet paste aroma, burnt sweet aroma and bean aroma, which can effectively increase the fruity and sweet aroma in cigarettes, and is more coordinated with the aroma of tobacco.
[0003] Steam explosion is a technology for processing biomass raw materials. It releases high-temperature and high-pressure steam instantly, effectively destroying the cellulose, lignin and other structures of the cell wall, changing the physical and chemical properties of macromolecular substances, and releasing more target products during the extraction process. Compared with conventional material processing technology, steam explosion technology has the advantages of improving extraction efficiency and the quality and yield of target products.
[0004] Currently, most of the angelica extracts are obtained through traditional technologies. While enhancing the flavor, they have certain side effects on the aroma and quality of cigarettes. There are problems such as failure to effectively highlight the style of cigarettes and unclear functional orientation, which cannot effectively meet the needs of the development of high-quality cigarettes. Summary of the invention
[0005] The object of the present invention is to provide a method for preparing a Yunnan angelica officinalis tobacco flavor with outstanding style characteristics, so as to solve the problems of side effects and low yield in the application of angelica officinalis extract in the prior art.
[0006] To achieve the above objectives, this application is implemented through the following technical solutions:
[0007] A method for preparing a Yunnan angelica tobacco flavor with outstanding style characteristics, comprising the following steps:
[0008] S1. After rehydrating the Yunnan angelica root according to the set rehydration rate and balancing for 12 hours, the angelica root was placed in a steam explosion device for steam explosion to obtain sample A;
[0009] S2, adding the above sample A to the composite enzyme preparation, and performing enzymolysis reaction at a temperature of 15-30°C and a relative humidity of 45%-65%, and performing inactivation treatment after the enzymolysis time is set to obtain sample B;
[0010] S3, mixing sample B and ethanol solution according to a set mass ratio, heating and reflux for 1 h to obtain sample C;
[0011] S4, centrifugally filter sample C to obtain sample D, and concentrate sample D by rotary evaporation to a density of 1.1-1.5 g / ml to obtain sample E;
[0012] S5. Mix sample E and propylene glycol according to a set mass ratio to obtain tobacco flavoring.
[0013] Furthermore, in step S1, the rehydration rate is set to 40-50%, the steam explosion pressure is set to 0.5-1.0 MPa, and the time is set to 1 min 30 s.
[0014] Furthermore, in step S2, the added amount of the complex enzyme preparation is 0.1-0.3% of sample A by mass percentage.
[0015] Furthermore, in step S2, the enzymatic hydrolysis time is set to 24-72 hours.
[0016] Furthermore, in step S2, the composite enzyme consists of 30% xylanase, 30% cellulase, 20% hemicellulase, 10% pectinase and 10% laccase by mass percentage.
[0017] Furthermore, in step S3, the volume percentage of the ethanol solution is 50-60%, and the mass ratio of sample B to the ethanol solution is 1:7-10.
[0018] Furthermore, in step S4, the rotation speed of the centrifugal filtration is 6000 rpm, and the centrifugation time is 15 min.
[0019] Compared with the prior art, the present invention has the following beneficial effects:
[0020] By pretreating the angelica sinensis sample through steam explosion according to the technical solution, the extraction efficiency and quality of the target product can be increased. DETAILED DESCRIPTION
[0021] The technical solution of the present invention is described in detail below through examples. The following examples are merely exemplary and can only be used to explain and illustrate the technical solution of the present invention, but cannot be construed as limiting the technical solution of the present invention.
[0022] The focus of this application is to find the composition of the complex enzyme and the dosage of each component. The essence obtained by enzymatic hydrolysis of Yunnan angelica by the complex enzyme of the composition of this application can achieve the best effect of application in tobacco. This optimal sensory evaluation result cannot be achieved even if the complex enzyme is composed of the same composition of enzymes with different dosages.
[0023] Example 1
[0024] Take 500g of Yunnan angelica root, rehydrate it at a rehydration rate of 45% and balance it for 12 hours, crush it into 10-20 mesh particles, put it into a steam explosion device, and use a pressure of 0.7MPa for 1min30s to obtain sample A.
[0025] The sample A was added with 0.2% by mass of the composite enzyme preparation, and the enzymolysis reaction was carried out at a temperature of 25°C and a relative humidity of 45% to 65%. After 48 hours of enzymolysis, the sample was inactivated to obtain the sample B. The composite enzyme was composed of 30% xylanase, 30% cellulase, 20% hemicellulase, 10% pectinase and 10% laccase by mass.
[0026] Sample B was mixed with 50% ethanol solution at a mass ratio of 1:8, and heated under reflux for 1 h under stirring to obtain sample C.
[0027] Sample C was centrifuged at 6000 rpm for 15 min, and filtered to obtain sample D. Sample D was concentrated by rotary evaporation to a density of 1.1-1.5 g / ml to obtain sample E.
[0028] Sample E was mixed with propylene glycol in a mass ratio of 7:1 to obtain tobacco flavoring P1.
[0029] Example 2
[0030] Take 500g of Yunnan angelica root, rehydrate it at a rehydration rate of 50% and balance it for 12 hours, crush it into 10-20 mesh particles, put it into a steam explosion device, and use a pressure of 0.7MPa for 1min30s to obtain sample A.
[0031] The sample A was added with 0.1% by mass of the composite enzyme preparation, and enzymolysis was carried out at a temperature of 25°C and a relative humidity of 45%, and then inactivated after 48 hours of enzymolysis to obtain sample B. The composite enzyme was composed of 30% xylanase, 30% cellulase, 20% hemicellulase, 10% pectinase and 10% laccase by mass.
[0032] Sample B was mixed with 60% ethanol solution at a mass ratio of 1:7, and heated under reflux for 1 h under stirring to obtain sample C.
[0033] Sample C was centrifuged at 6000 rpm for 15 min, and filtered to obtain sample D. Sample D was concentrated by rotary evaporation to a density of 1.1-1.5 g / ml to obtain sample E.
[0034] Sample E was mixed with propylene glycol in a mass ratio of 7:1 to obtain tobacco flavoring P2.
[0035] Example 3
[0036] Take 500g of Yunnan angelica root, rehydrate it at a rehydration rate of 50% and balance it for 12 hours, crush it into 10-20 mesh particles, put it into a steam explosion device, and use a pressure of 0.8MPa for 1min30s to obtain sample A.
[0037] The sample A was added with 0.3% by mass of the composite enzyme preparation, and the enzymolysis reaction was carried out at a temperature of 25°C and a relative humidity of 45%. After 48 hours of enzymolysis, the sample was inactivated to obtain the sample B. The composite enzyme was composed of 30% xylanase, 30% cellulase, 20% hemicellulase, 10% pectinase and 10% laccase by mass.
[0038] Sample B was mixed with 55% ethanol solution at a mass ratio of 1:10, and heated under reflux for 1 h with stirring to obtain sample C.
[0039] Sample C was centrifuged at 6000 rpm for 15 min, and filtered to obtain sample D. Sample D was concentrated by rotary evaporation to a density of 1.1-1.5 g / ml to obtain sample E.
[0040] Sample E was mixed with propylene glycol in a mass ratio of 7:1 to obtain tobacco flavoring P3.
[0041] Example 4
[0042] Take 500g of Yunnan angelica root, rehydrate it at a rehydration rate of 50% and balance it for 12 hours, crush it into 10-20 mesh particles, put it into a steam explosion device, and use a pressure of 1.0MPa for 1min30s to obtain sample A.
[0043] The sample A was added with 0.2% by mass of the composite enzyme preparation, and the enzymolysis reaction was carried out at a temperature of 25°C and a relative humidity of 45%. After 48 hours of enzymolysis, the sample was inactivated to obtain the sample B. The composite enzyme was composed of 30% xylanase, 30% cellulase, 20% hemicellulase, 10% pectinase and 10% laccase by mass.
[0044] Sample B was mixed with 50% ethanol solution at a mass ratio of 1:9, and heated under reflux for 1 h under stirring to obtain sample C.
[0045] Sample C was centrifuged at 6000 rpm for 15 min, and filtered to obtain sample D. Sample D was concentrated by rotary evaporation to a density of 1.1-1.5 g / ml to obtain sample E.
[0046] Sample E was mixed with propylene glycol in a mass ratio of 7:1 to obtain tobacco flavor P4.
[0047] Comparative Example 1
[0048] Take 500g of Yunnan angelica root, rehydrate it at a rehydration rate of 45% and balance it for 12 hours, crush it into 10-20 mesh particles, put it into a steam explosion device, and use a pressure of 0.7MPa for 1min30s to obtain sample A.
[0049] The sample A was added with 0.2% by mass of the composite enzyme preparation, and the enzymolysis reaction was carried out at a temperature of 25°C and a relative humidity of 45% to 65%. After 48 hours of enzymolysis, the sample was inactivated to obtain the sample B. The composite enzyme was composed of 40% xylanase, 20% cellulase, 20% hemicellulase, 10% pectinase and 10% laccase by mass.
[0050] Sample B was mixed with 50% ethanol solution at a mass ratio of 1:8, and heated under reflux for 1 h under stirring to obtain sample C.
[0051] Sample C was centrifuged at 6000 rpm for 15 min, and filtered to obtain sample D. Sample D was concentrated by rotary evaporation to a density of 1.1-1.5 g / ml to obtain sample E.
[0052] Sample E was mixed with propylene glycol in a mass ratio of 7:1 to obtain fragrance D1.
[0053] Comparative Example 2
[0054] Take 500g of Yunnan angelica root, rehydrate it at a rehydration rate of 45% and balance it for 12 hours, crush it into 10-20 mesh particles, put it into a steam explosion device, and use a pressure of 0.7MPa for 1min30s to obtain sample A.
[0055] The sample A was added with 0.2% by mass of the composite enzyme preparation, and the enzymolysis reaction was carried out at a temperature of 25°C and a relative humidity of 45% to 65%. After 48 hours of enzymolysis, the sample was inactivated to obtain the sample B. The composite enzyme was composed of 20% xylanase, 30% cellulase, 25% hemicellulase, 15% pectinase and 10% laccase by mass.
[0056] Sample B was mixed with 50% ethanol solution at a mass ratio of 1:8, and heated under reflux for 1 h under stirring to obtain sample C.
[0057] Sample C was centrifuged at 6000 rpm for 15 min, and filtered to obtain sample D. Sample D was concentrated by rotary evaporation to a density of 1.1-1.5 g / ml to obtain sample E.
[0058] Sample E was mixed with propylene glycol in a mass ratio of 7:1 to obtain fragrance D2.
[0059] Weigh the tobacco flavors of P1 to P4 and the flavors of D1 and D2, dilute them with ethanol to form a flavor solution with a mass percentage of 5%, spray the flavor solution evenly on the tobacco at a ratio of 100ppm, seal for 4 hours, put into an oven for drying, humidify with distilled water to the standard moisture content (12%), roll into standard cigarettes M1, M2, M3, M4, K1, K2, balance the moisture content (humidity 60% ± 2%, temperature 22 ± 1 ° C) for 48 hours, and then evaluate the smoking, and then compare with the blank cigarette control sample H1, the blank cigarette control sample is balanced for 48 hours under the same temperature and humidity conditions as above. The evaluation structure is shown in Table 1.
[0060] Table 1 Comparison table of smoking evaluation results
[0061]
[0062] It can be seen from the results of the smoking evaluation in Table 1 that among the tobacco flavors of the present application, the tobacco flavors of Examples 1 to 3 can improve the modified cigarette aroma, improve the aroma quality, increase the aroma amount, enhance the comfort, and improve the sweetness of the burnt cigarette. The pressure of Example 4 may be too high, resulting in the breakage of other compound molecular chains and the production of impurities that affect the aroma by the composite enzyme biochemical. The preparation methods of Comparative Example 1 and Comparative Document 2 are the same as those of Example 1, except that the composition of the composite enzyme is different. It can be clearly seen that there is a miscellaneous aroma in the smoke, and the smoke is irritating. This is because the component dosage of different amounts of enzymes affects the yield of certain biochemical products and affects the overall balance of the tobacco flavor, which does not meet the technical purpose of the present application. The tobacco flavor of the present technical solution not only has a simple preparation process, but also has a better flavoring effect, and is suitable for the flavoring of conventional cigarettes.
[0063] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.
Claims
1. A method for preparing a Yunnan angelica tobacco flavor with outstanding style characteristics, characterized in that: The following steps are involved: S1. After rehydrating the Yunnan angelica root according to the set rehydration rate and balancing for 12 hours, the angelica root was placed in a steam explosion device for steam explosion to obtain sample A; S2, adding the above sample A to the composite enzyme preparation, and performing enzymolysis reaction at a temperature of 15-30°C and a relative humidity of 45%-65%, and performing inactivation treatment after the enzymolysis time is set to obtain sample B; S3, mixing sample B and ethanol solution according to a set mass ratio, heating and reflux for 1 h to obtain sample C; S4, centrifugally filter sample C to obtain sample D, and concentrate sample D by rotary evaporation to a density of 1.1-1.5 g / ml to obtain sample E; S5. Mix sample E and propylene glycol according to a set mass ratio to obtain tobacco flavoring.
2. The method for preparing the Yunnan angelica tobacco flavor with outstanding style characteristics according to claim 1, characterized in that: In step S1, the rehydration rate is set to 40-50%, the steam explosion pressure is set to 0.5-1.0 MPa, and the time is set to 1 min 30 s.
3. The method for preparing the Yunnan angelica tobacco flavor with outstanding style characteristics according to claim 1, characterized in that: In step S2, the added amount of the complex enzyme preparation is 0.1-0.3% of sample A by mass percentage.
4. The method for preparing the Yunnan angelica tobacco flavor with outstanding style characteristics according to claim 1, characterized in that: In step S2, the enzymatic hydrolysis time is set to 24-72 hours.
5. The method for preparing Yunnan angelica tobacco flavor with outstanding style characteristics according to claim 1, characterized in that: In step S2, the complex enzyme consists of 30% xylanase, 30% cellulase, 20% hemicellulase, 10% pectinase and 10% laccase by mass percentage.
6. The method for preparing the Yunnan angelica tobacco flavor with outstanding style characteristics according to claim 1, characterized in that: In step S3, the volume percentage of the ethanol solution is 50-60%, and the mass ratio of sample B to the ethanol solution is 1:7-10.
7. The method for preparing Yunnan angelica tobacco flavor with outstanding style characteristics according to claim 1, characterized in that: In step S4, the rotation speed of the centrifugal filtration is 6000 rpm and the centrifugation time is 15 min.