Method for prolonging quality guarantee period of tobacco essence based on low-pressure mercury lamp-plasma technology

Abstract

The invention discloses a method for prolonging the quality guarantee period of tobacco essence based on a low-pressure mercury lamp-plasma technology. The method comprises the following steps: (1) maintaining a prepared tobacco sweetening essence sample under the irradiation of a low-pressure mercury lamp for 0.5 h; (2) performing sterilization treatment on the sample by using plasma equipment, wherein the voltage of the plasma equipment is 30KV, the frequency is 50Hz, the single treatment time is 180 seconds, and circulation is performed for four times. According to the method for prolonging the quality guarantee period of the tobacco essence based on the low-pressure mercury lamp-plasma technology, the low-pressure mercury lamp is combined with the plasma low-temperature sterilization technology, so that microorganisms such as saccharomycetes and molds can be effectively killed while the sweetness increasing and tobacco fragrance enriching effects of cigarettes are not affected, the quality guarantee period of the tobacco essence is prolonged, and the quality guarantee period of the tobacco essence is prolonged. The method has the advantages of low temperature, short time, good effect, no pollution and the like.

Description

Technical Field

[0001] The invention relates to the technical field of tobacco flavors, and in particular to a method for extending the shelf life of tobacco flavors based on low-pressure mercury lamp-ion technology. Background Art

[0002] Tobacco sweetening flavors are mainly composed of natural extracts and are rich in proteins and polysaccharides. During storage, they are like a natural culture medium. They are prone to fermentation, rancidity, mildew and other deterioration phenomena at room temperature, which is not conducive to long-term preservation and is one of the potential factors affecting the quality of cigarette products. The shelf life can be extended by sterilizing with sterilization equipment and adding preservatives. Common food sterilization technologies can be divided into thermal sterilization and non-thermal sterilization. Because flavors and fragrances are easily affected by temperature, the use of thermal sterilization technology in the field of tobacco flavors and fragrances is relatively limited.

[0003] Low-pressure mercury lamp sterilization technology is mainly formed by power discharge during the sterilization process, which stimulates the transition of electron energy levels. It is mainly affected by the irradiation density and time, and has a poor internal sterilization effect on the material, and its continuous effect after power failure is poor. Under the action of high-voltage electric field, plasma sterilization technology puts the medium gas in a highly ionized state, that is, plasma, which contains a variety of active groups and particles (such as free radicals, active oxygen, ultraviolet rays, ozone, nitrogen oxides, etc.) with strong penetration ability, which can destroy cell structure and eliminate microorganisms. The whole process is close to room temperature. While completing the sterilization, it effectively protects the heat-sensitive substances in the flavor, and has the advantages of low temperature, high efficiency, and no residue.

[0004] The present invention combines low-pressure mercury lamps with plasma sterilization technology, which can effectively make up for the shortcomings of single sterilization. The technology is applied to the sterilization of tobacco flavors. Under the premise of ensuring product quality, the shelf life of tobacco flavors can be effectively extended, and the application value is good. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a method for extending the shelf life of tobacco flavors based on low-pressure mercury lamp-ion technology, aiming to improve the shelf life of tobacco flavors while maintaining their sensory quality unchanged.

[0006] The technical problem to be solved by the present invention is achieved through the following technical solutions:

[0007] A method for extending the shelf life of tobacco flavor based on low-pressure mercury lamp-ion technology, comprising the following steps:

[0008] (1) Keep the prepared tobacco sweetening flavor sample under the irradiation of a low-pressure mercury lamp for 0.5 h;

[0009] (2) The samples were sterilized using a plasma device, wherein the voltage of the plasma device was 30 KV, the frequency was 50 Hz, the single treatment time was 180 seconds, and the cycle was repeated 4 times.

[0010] Preferably, in the above technical solution, the low-pressure mercury lamp is a cold cathode low-pressure mercury ultraviolet sterilization lamp.

[0011] Preferably, in the above technical solution, the cold cathode low-pressure mercury ultraviolet sterilization lamp uses nickel to make electrodes, and mercury and argon are filled in the quartz lamp tube. Under the action of a strong electric field, the cold cathode emits electrons to bombard mercury atoms, causing them to excite and emit light.

[0012] Preferably, in the above technical solution, the plasma equipment is a CTP-2000K dielectric barrier discharge equipment.

[0013] Preferably, in the above technical solution, step (2) adopts CTP-2000K dielectric barrier discharge plasma equipment for sterilization treatment, specifically:

[0014] 100 mL of tobacco sweetening flavor sample was added to the reactor between the two electrodes and sterilized by low-temperature plasma: a single treatment of 180 s was performed under the conditions of a plasma equipment voltage of 30 KV and a frequency of 50 Hz, and the treatment was repeated 4 times.

[0015] Preferably, in the above technical solution, the output voltage is: 0-30KV, the frequency selection range is: 1KHz-100KHz, and the power is: 500W.

[0016] The invention discloses an application of the tobacco sweetening essence treated by the method in cigarettes.

[0017] A cigarette comprising processed tobacco sweetening essence.

[0018] Preferably, in the above technical solution, the amount of tobacco sweetening flavor added to the cigarette is 0.1%.

[0019] The above technical solution of the present invention has the following beneficial effects:

[0020] The method for extending the shelf life of tobacco flavors based on low-pressure mercury lamp-plasma technology of the present invention adopts a low-pressure mercury lamp combined with plasma low-temperature sterilization technology, which can effectively kill microorganisms such as yeast and mold without affecting the effect of increasing the sweetness of cigarettes and enriching the tobacco flavor, thereby extending the shelf life of tobacco flavors, and has the advantages of low temperature, short time, good effect, no pollution, etc. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The microbial changes in samples taken on the 3rd and 7th days for Examples 1 and 4 (the upper left and upper right are for Example 1, and the lower left and lower right are for Example 4).

[0022] Figure 2 It is a statistical chart of the number of colonies in different sterilization treatments of Examples 1-4. DETAILED DESCRIPTION

[0023] Various exemplary embodiments of the present invention will now be described in detail. It should be noted that the relative arrangement of components and steps, numerical expressions and numerical values ​​set forth in these embodiments do not limit the scope of the present invention unless otherwise specifically stated.

[0024] Instruments and equipment: The low-pressure mercury lamp is a cold cathode low-pressure mercury ultraviolet germicidal lamp, specifically the GPHA357T5L / 4P type produced by Changzhou Guangtai Electronic Technology Co., Ltd.; the plasma equipment is the CTP-2000K dielectric barrier discharge equipment produced by Nanjing Suman Electronics Co., Ltd.

[0025] Example 1

[0026] The prepared tobacco sweetening essence sample was injected into a blank cigarette at a ratio of 0.1% without any sterilization treatment to obtain sample 1. After being kept at a constant temperature for 48 hours, sensory evaluation was performed.

[0027] At the same time, the samples were placed in a constant temperature incubator at 25°C and sampled on the 3rd and 7th days respectively. The total number of colonies was determined according to GB 4789.2-2016 “Determination of the total number of colonies in food microbiology examination”. The results are shown in Figure 1 .

[0028] Example 2

[0029] 1. Take 100g of the prepared tobacco sweetening flavor sample, place it in an open beaker, keep it under the irradiation of a cold cathode low-pressure mercury ultraviolet sterilization lamp for 0.5h, and then seal it for storage.

[0030] 2. Take the samples processed in step 1, place the group samples in a constant temperature incubator at 25°C, take samples on the 3rd and 7th days respectively, and determine the total colony count with reference to GB 4789.2-2016 "Determination of total colony count in food microbiological examination".

[0031] 3. The samples before and after sterilization treatment were injected into blank cigarettes at a ratio of 0.1% to obtain sample 2. After being kept at a constant temperature for 48 hours, sensory evaluation was performed.

[0032] Example 3

[0033] 1. Use CTP-2000K dielectric barrier discharge plasma equipment for sterilization: add 100mL of tobacco sweetening flavor sample to the reactor between the two electrodes, and sterilize with low-temperature plasma: the plasma equipment voltage is 30KV and the frequency is 50Hz, and the single treatment is 120s, and the cycle is repeated 5 times.

[0034] 2. Take samples before and after sterilization, place the samples in a 25°C constant temperature incubator, and take samples on the 3rd and 7th days to measure the number of microorganisms.

[0035] 3. Take samples and determine the total colony count according to GB 4789.2-2016 "Determination of total colony count in food microbiological examination".

[0036] 4. The samples before and after sterilization were injected into blank cigarettes at a ratio of 0.1% to obtain sample 3. After being kept at a constant temperature for 48 hours, sensory evaluation was performed.

[0037] Example 4

[0038] 1. Take 100g of the prepared tobacco sweetening flavor sample, place it in an open beaker, keep it under the irradiation of a cold cathode low-pressure mercury ultraviolet sterilization lamp for 0.5h, and then seal it for storage.

[0039] 2. Use CTP-2000K dielectric barrier discharge plasma equipment to sterilize the sample in step 1: add 50mL of sample to the reactor between the two electrodes, and sterilize with low-temperature plasma: use the plasma equipment voltage of 30KV and frequency of 50Hz for a single treatment of 150s, and repeat 5 times.

[0040] 3. Take samples and determine the total number of colonies according to GB 4789.2-2016 "Determination of total number of colonies in food microbiology examination". The results are shown in Figure 1 .

[0041] 4. The sterilized sample was injected into blank cigarettes at a ratio of 0.1% to obtain sample 4. After being kept at a constant temperature for 48 hours, sensory evaluation was performed.

[0042] The sensory evaluation of Examples 1-4 is shown in Table 1, and the total number of colonies is shown in Figure 2 .

[0043] Table 1 Sensory evaluation results

[0044]

[0045] Evaluation results: Adding tobacco sweetening flavors directly to blank cigarettes can make up for the lack of cigarette flavor, increase the richness of the aroma, increase the smoke concentration, and make the oral sweetness more obvious. After sterilization, the sensory effects of tobacco sweetening flavors in cigarettes are less different, indicating that sterilization has little effect on the flavor components, which meets the consistency evaluation.

[0046] Although the present invention has been disclosed as above by the embodiments, it is not intended to limit the present invention. Any person skilled in the art may make various choices and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention is limited by the claims and their equivalents.

Claims

1. A method for extending the shelf life of tobacco flavor based on low-pressure mercury lamp-ion technology, characterized in that: The following steps are involved: (1) Keep the prepared tobacco sweetening flavor sample under the irradiation of a low-pressure mercury lamp for 0.5 h; (2) The samples were sterilized using a plasma device, wherein the voltage of the plasma device was 30 KV, the frequency was 50 Hz, the single treatment time was 180 seconds, and the cycle was repeated 4 times.

2. The method for extending the shelf life of tobacco flavor based on low-pressure mercury lamp-ion technology according to claim 1, characterized in that: The low-pressure mercury lamp is a cold cathode low-pressure mercury ultraviolet sterilization lamp.

3. The method for extending the shelf life of tobacco flavor based on low-pressure mercury lamp-ion technology according to claim 1, characterized in that: The cold cathode low-pressure mercury ultraviolet sterilization lamp uses nickel to make electrodes, and mercury and argon are filled in the quartz lamp tube. Under the action of a strong electric field, the cold cathode emits electrons to bombard mercury atoms, causing them to excite and emit light.

4. The method for extending the shelf life of tobacco flavor based on low-pressure mercury lamp-ion technology according to claim 1, characterized in that: The plasma equipment is a CTP-2000K dielectric barrier discharge equipment.

5. The method for extending the shelf life of tobacco flavor based on low-pressure mercury lamp-ion technology according to claim 4, characterized in that: Step (2) uses CTP-2000K dielectric barrier discharge plasma equipment for sterilization treatment, specifically: 100 mL of tobacco sweetening flavor sample was added to the reactor between the two electrodes and sterilized by low-temperature plasma: a single treatment of 180 s was performed under the conditions of a plasma equipment voltage of 30 KV and a frequency of 50 Hz, and the treatment was repeated 4 times.

6. The method for extending the shelf life of tobacco flavor based on low-pressure mercury lamp-ion technology according to claim 5, characterized in that: Output voltage: 0~30KV, frequency selection range: 1KHz~100KHz, power: 500W.

7. Use of the tobacco sweetening flavor treated by the method according to any one of claims 1 to 6 in cigarettes.

8. A cigarette, characterized in that: The cigarette contains the tobacco sweetening flavor processed by the method according to any one of claims 1 to 6.

9. The cigarette according to claim 8, characterized in that: The added amount of tobacco sweetening essence in the cigarette is 0.1%.

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