Preparation method and application of Maillard reaction spice with outstanding glutinous rice fragrance

Abstract

The invention belongs to the technical field of tobacco flavor, and particularly relates to a preparation method and application of Maillard reaction flavor with outstanding glutinous rice flavor. Adding the glutinous rice bay leaves and the Yuyan tobacco leaves into rice wine to soak the leaves and stir-frying together to obtain a pretreated mixture of the glutinous rice bay leaves and the Yuyan tobacco leaves; the method comprises the following steps: respectively extracting a glutinous rice myrcia and tobacco leaf mixture with ethanol and water, and carrying out vacuum concentration on an extracting solution to obtain a crude extract; adding distilled water and amino acid into the crude extract, and carrying out Maillard reaction to obtain Maillard reaction feed liquid; and extracting the Maillard reaction material liquid by adopting supercritical carbon dioxide to obtain the tobacco flavor with harmonious sticky rice fragrance and roasted sweet fragrance smoke. Glutinous rice bay leaves and Yujin tobacco leaves are adopted as raw materials for the first time, feed liquid obtained after a Maillard reaction is loaded on silica gel, and then the tobacco flavor with the aroma characteristic is obtained through the supercritical extraction technology. When the spice is added into cigarettes, the cigarettes can be endowed with sticky rice fragrance and roasted sweet fragrance, the irritation of the cigarettes is reduced, and offensive odor is reduced.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco flavors, and particularly relates to a preparation method of a Maillard reaction flavor with prominent glutinous rice aroma and application thereof. Background Art

[0002] Strobilanthes tonkinensis Lindau is a herbaceous plant of the genus Strobilanthes in the family Acanthaceae. It is mainly distributed in Yunnan and Guangxi in my country. After the leaves of Strobilanthes tonkinensis are dried, they will release a strong glutinous rice fragrance, hence the name "Strobilanthes tonkinensis". Strobilanthes tonkinensis Lindau has a delicate fragrance, a pure and refreshing taste, and a unique glutinous rice fragrance. It is one of the main natural spice plants in Yunnan Province.

[0003] The tobacco leaves of Henan Tobacco have the typical characteristics of roasted sweet aroma, mellow flavor, full smoke, sweet and comfortable. However, the aroma compounds of Henan Tobacco extracts obtained by traditional extraction and preparation technology are limited. During the extraction process, macromolecular substances such as protein, pectin, starch, cellulose, etc. are inevitably included, which have some negative effects on the flavor of cigarettes and cannot effectively meet the needs of the development of high-quality cigarettes. At present, there are no reports on extracting glutinous rice fragrance leaves and Henan Tobacco leaves together to prepare tobacco flavorings that can reduce the irritation of cigarettes, cover up impurities and have characteristic glutinous rice aroma and roasted sweet aroma. Summary of the invention

[0004] The purpose of the present invention is to provide a preparation method of a Maillard reaction flavor with a prominent glutinous rice aroma and its application. The Maillard reaction flavor is added to cigarettes to give the cigarettes a characteristic glutinous rice aroma and roasted sweet aroma, and reduce the irritation of cigarettes and reduce assorted odors. In addition, the present application uses glutinous rice fragrant leaves and Henan tobacco leaves as raw materials, and the liquid after the Maillard reaction is loaded on silica gel, and then subjected to supercritical extraction technology to obtain a tobacco flavor with an aroma characteristic.

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

[0006] A method for preparing a Maillard reaction flavor with a prominent glutinous rice aroma comprises the following steps:

[0007] S1, take the dried glutinous rice fragrant leaves and Henan tobacco leaves, add rice wine to soak, seal and place for 24-48h, after being fully soaked, stir-fry the glutinous rice fragrant leaves and tobacco leaves together to obtain a pretreated glutinous rice fragrant leaves and tobacco leaf mixture;

[0008] S2, extracting the mixture of glutinous rice fragrant leaves and tobacco leaves in step S1 with ethanol and water respectively, and concentrating the extract under reduced pressure to obtain a crude extract;

[0009] S3, adding distilled water and amino acids to the crude extract of step S2 to carry out Maillard reaction to obtain a Maillard reaction solution;

[0010] S4, extracting the Maillard reaction liquid of step S3 with supercritical carbon dioxide, combining the products of separation kettle I and separation kettle II after extraction, and obtaining tobacco flavoring with harmonious glutinous rice aroma and roasted sweet tobacco smell.

[0011] Furthermore, in step S1, the mass ratio of glutinous rice fragrance leaves to Henan tobacco leaves is 1:3-5.

[0012] Furthermore, in step S1, some rice wine is added during the process of frying glutinous rice, fragrant leaves and tobacco leaves together.

[0013] Furthermore, in step S2, 6-8 times the amount of ethanol and water are used for extraction at 50-100°C for 4-8 hours, and reduced pressure concentration is performed at 40-60°C and a vacuum pressure of 50-100 Pa to obtain a crude extract.

[0014] Furthermore, in step S3, 0.5-2 times of distilled water is added to the crude extract, and 4-12% amino acids are added to the crude extract solution by mass.

[0015] Furthermore, the amino acid is a composite amino acid consisting of proline, threonine, leucine and tryptophan, and the mass ratio of proline, threonine, leucine and tryptophan is 1:1-3:1:1.

[0016] Furthermore, in step S3, the pH is adjusted to 8-10, and the reaction is carried out at a temperature of 60-100° C. for 8-24 hours. After the reaction is completed, the mixture is cooled to room temperature and filtered to obtain a Maillard reaction solution.

[0017] Further, in step S4, the Maillard reaction liquid is loaded on the chromatographic filler, the extraction pressure is 20-30Mpa, the extraction temperature is 40-50°C, the carbon dioxide flow rate is 80 L / h, the pressure of separation kettle I is 6-8Mpa, the temperature is 50-60°C, the pressure of separation kettle II is 4-6Mpa, the temperature is 30-50°C, and the extraction time is 2-3h.

[0018] An application is the use of the Maillard reaction flavoring with prominent glutinous rice aroma prepared by any of the above methods in cigarettes.

[0019] Furthermore, the amount of the Maillard reaction flavoring with a prominent glutinous rice aroma added to the cigarette is 5-40ppm.

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

[0021] The present invention uses glutinous rice fragrant leaves and Henan tobacco leaves as raw materials for the first time, loads the liquid after Maillard reaction on silica gel, and then uses supercritical extraction technology to obtain tobacco flavoring with aroma characteristics. The flavoring is added to cigarettes to give the cigarettes characteristic glutinous rice aroma and roasted sweet aroma, and reduce the irritation of cigarettes and reduce assorted smells. DETAILED DESCRIPTION

[0022] 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.

[0023] Example 1

[0024] A method for preparing tobacco flavoring, specifically comprising:

[0025] (1) Take 10 g of dried Hainan glutinous rice leaves and 30 g of 2021 Xuchang B1F tobacco leaves, crush them, add an appropriate amount of rice wine to soak them, and seal them for 24 hours. After they are fully soaked, stir-fry the glutinous rice leaves and Xuchang B1F tobacco leaves together to obtain a pretreated mixture of glutinous rice leaves and tobacco leaves.

[0026] (2) The mixture of glutinous rice bay leaves and tobacco leaves in step (1) was subjected to heating reflux extraction with 8 times the amount of ethanol and water, respectively, for 6 hours. After the extraction, the mixture was concentrated under reduced pressure at 50° C. and 60° C., respectively, and after combining, a total extract of about 6 g of crude extract was obtained.

[0027] (3) Add 10 g of distilled water and 0.8 g of complex amino acids (proline: threonine: leucine: tryptophan = 1:1:1:1) to the total extract of the crude extract, adjust the pH value to 8, and react at 80°C for 24 h. After the reaction is completed, cool to room temperature and filter to obtain the Maillard reaction solution.

[0028] (4) The feed liquid obtained in step (3) is loaded into silica gel and loaded into a supercritical carbon dioxide extraction kettle. The extraction pressure is 25 MPa and the extraction temperature is 50°C. The pressure of separation kettle I is 7.2 MPa and the temperature is 45°C. The pressure of separation kettle II is 6 MPa and the temperature is 40°C. The extraction is performed for 2.5 hours. After the extraction is completed, the products of separation I and separation II are combined to obtain Maillard reaction flavors.

[0029] The flavor was diluted with 2 times the amount of 95% ethanol, added to the tobacco at an addition amount of 150ppm, and placed at a humidity of 50% and a temperature of 25°C for 36 hours. The sensory evaluation showed that it had a characteristic glutinous rice aroma and a roasted sweet aroma, and the smoke was harmonious, with a comfortable aftertaste and no obvious irritation or foreign smell.

[0030] Example 2

[0031] A method for preparing tobacco flavoring, specifically comprising:

[0032] (1) Take 10g of dried Hainan glutinous rice leaves and 50g of 2022 BC19 Xuchang B1F tobacco leaves, crush them, add an appropriate amount of rice wine to soak them, and seal them for 24 hours. After they are fully soaked, stir-fry the glutinous rice leaves and Xuchang BC19 tobacco leaves together to obtain a pretreated mixture of glutinous rice leaves and tobacco leaves.

[0033] (2) The mixture of glutinous rice bay leaves and tobacco leaves in step (1) was subjected to heating reflux extraction with 8 times the amount of ethanol and water, respectively, for 6 hours. After the extraction, the mixture was concentrated under reduced pressure at 50° C. and 60° C., respectively, and after combining, a total extract of about 9 g of crude extract was obtained.

[0034] (3) Add 18 g of distilled water and 2.2 g of complex amino acids (proline: threonine: leucine: tryptophan = 1:3:1:1) to the total extract of the crude extract, adjust the pH value to 8, react at 80 °C for 24 h, cool to room temperature after the reaction, and filter to obtain the Maillard reaction solution.

[0035] (4) The slurry obtained in step (3) is loaded on silica gel and loaded into a supercritical carbon dioxide extraction kettle. The extraction pressure is 30 MPa and the extraction temperature is 50°C. The pressure of separation kettle I is 8 MPa and the temperature is 45°C. The pressure of separation kettle II is 5 MPa and the temperature is 40°C. The extraction is performed for 3 hours. After the extraction is completed, the products of separation I and separation II are combined to obtain Maillard reaction flavors.

[0036] The flavor was diluted with 2 times the amount of 95% ethanol, added to the tobacco at an addition amount of 120ppm, and placed at a humidity of 55% and a temperature of 25°C for 36 hours. The sensory evaluation showed that it had a characteristic glutinous rice aroma and a roasted sweet aroma, and the smoke was harmonious, with a comfortable aftertaste and no obvious irritation or foreign smell.

[0037] Example 3

[0038] A method for preparing tobacco flavoring, specifically comprising:

[0039] (1) Take 10g of dried Hainan glutinous rice leaves and 40g of 2022 Henan Sanmenxia CA37 tobacco leaves, crush them, add appropriate amount of rice wine to soak them, and seal them for 24 hours. After they are fully soaked, stir-fry the glutinous rice leaves and Sanmenxia CA37 tobacco leaves together to obtain a pretreated glutinous rice leaves and tobacco leaves mixture.

[0040] (2) The mixture of glutinous rice bay leaves and tobacco leaves in step (1) was subjected to heating reflux extraction with 8 times the amount of ethanol and water, respectively, for 6 hours. After the extraction, the mixture was concentrated under reduced pressure at 50° C. and 60° C., respectively. After combining, a total extract of about 7.5 g of crude extract was obtained.

[0041] (3) Add 10.5 g of distilled water and 1.8 g of complex amino acids (proline: threonine: leucine: tryptophan = 1:2:1:1) to the total extract of the crude extract, adjust the pH value to 8, and react at 80°C for 24 h. After the reaction is completed, cool to room temperature and filter to obtain the Maillard reaction solution.

[0042] (4) The feed liquid obtained in step (3) is loaded on silica gel and loaded into a supercritical carbon dioxide extraction kettle. The extraction pressure is 22 MPa and the extraction temperature is 50°C. The pressure of separation kettle I is 6 MPa and the temperature is 45°C. The pressure of separation kettle II is 4 MPa and the temperature is 40°C. The extraction is performed for 3 hours. After the extraction is completed, the products of separation I and separation II are combined to obtain Maillard reaction flavors.

[0043] The flavor was diluted with 2 times the amount of 95% ethanol, added to the tobacco at an addition amount of 60ppm, and placed at a humidity of 50% and a temperature of 25°C for 24 hours. The sensory evaluation showed that it had a characteristic glutinous rice aroma and a roasted sweet aroma, and the smoke was harmonious, with a comfortable aftertaste and no obvious irritation or foreign smell.

[0044] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any equivalent changes or modifications made according to the essence of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a Maillard reaction flavor with a prominent glutinous rice aroma, characterized in that: The following steps are involved: S1, take glutinous rice fragrant leaves and Henan tobacco leaves, add rice wine to soak, seal and place for 24-48h, after being fully soaked, stir-fry the glutinous rice fragrant leaves and tobacco leaves together to obtain a pretreated glutinous rice fragrant leaves and tobacco leaf mixture; S2, extracting the mixture of glutinous rice fragrant leaves and tobacco leaves in step S1 with ethanol and water respectively, and concentrating the extract under reduced pressure to obtain a crude extract; S3, adding distilled water and amino acids to the crude extract of step S2 to carry out Maillard reaction to obtain a Maillard reaction solution; S4, extracting the Maillard reaction liquid of step S3 with supercritical carbon dioxide, combining the products of separation kettle I and separation kettle II after extraction, and obtaining tobacco flavoring with harmonious glutinous rice aroma and roasted sweet tobacco smell.

2. The method for preparing the Maillard reaction fragrance with outstanding glutinous rice aroma according to claim 1, characterized in that: In step S1, the mass ratio of glutinous rice fragrance leaves to Henan tobacco leaves is 1:3-5.

3. The method for preparing the Maillard reaction fragrance with outstanding glutinous rice aroma according to claim 1, characterized in that: In step S1, some rice wine is added during the process of frying glutinous rice, fragrant leaves and tobacco leaves together.

4. The method for preparing the Maillard reaction fragrance with outstanding glutinous rice aroma according to claim 1, characterized in that: In step S2, 6-8 times the amount of ethanol and water are used for extraction at 50-100° C. for 4-8 hours, and reduced pressure concentration is performed at 40-60° C. and a vacuum pressure of 50-100 Pa to obtain a crude extract.

5. The method for preparing the Maillard reaction fragrance with outstanding glutinous rice aroma according to claim 1, characterized in that: In step S3, 0.5-2 times of distilled water is added to the crude extract, and 4-12% amino acids are added to the crude extract solution by mass.

6. The method for preparing the Maillard reaction fragrance with outstanding glutinous rice aroma according to claim 1, characterized in that: The amino acid is a complex amino acid, composed of proline, threonine, leucine and tryptophan, and the mass ratio of proline, threonine, leucine and tryptophan is = 1:1-3:1:

1.

7. The method for preparing the Maillard reaction fragrance with outstanding glutinous rice aroma according to claim 1, characterized in that: In step S3, the pH is adjusted to 8-10, and the reaction is carried out at a temperature of 60-100° C. for 8-24 hours. After the reaction is completed, the mixture is cooled to room temperature and filtered to obtain a Maillard reaction solution.

8. The method for preparing the Maillard reaction fragrance with outstanding glutinous rice aroma according to claim 1, characterized in that: In step S4, the Maillard reaction liquid is loaded on the chromatography filler, the extraction pressure is 20-30Mpa, the extraction temperature is 40-50°C, the carbon dioxide flow rate is 80 L / h, the pressure of separation kettle I is 6-8Mpa, the temperature is 50-60°C, the pressure of separation kettle II is 4-6Mpa, the temperature is 30-50°C, and the extraction time is 2-3h.

9. An application, characterized in that, Use of the Maillard reaction flavoring with a prominent glutinous rice aroma prepared according to any one of claims 1 to 8 in cigarettes.

10. The use according to claim 9, characterized in that: The amount of Maillard reaction spices with a prominent glutinous rice aroma added to cigarettes is 5-40ppm.