Maillard reaction and supercritical extraction combined spice preparation method and application

Abstract

The invention belongs to the technical field of tobacco flavors, and particularly relates to a preparation method and application of a Maillard reaction and supercritical extraction combined flavor. The preparation method comprises the following steps: mixing lysimachia foenum-graecum hance and Yujin tobacco leaves, sequentially extracting by using ethanol and water, carrying out vacuum concentration on the obtained extracting solution to obtain a crude extract, adding distilled water and compound amino acid into the crude extract, adding into a supercritical carbon dioxide extraction kettle, carrying out Maillard reaction and supercritical extraction at the same time, and carrying out freeze-drying to obtain the lysimachia foenum-graecum hance-Yujin tobacco extract. The tobacco flavor with prominent herb fragrance and roasted sweet fragrance is obtained. When the spice prepared by the technical scheme is added into cigarettes, the cigarettes can be endowed with characteristic aroma, the irritation of the cigarettes is reduced, and offensive odor is covered.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco flavors, and specifically relates to a method for preparing a flavor by combining Maillard reaction and supercritical extraction and an application thereof. Background Art

[0002] The Maillard reaction is one of the main sources of the characteristic aroma of tobacco. The Maillard reaction products of tobacco leaves contain a large number of aromatic substances, which are extremely important for the aroma and taste of tobacco. They can significantly improve the characteristic aroma of tobacco, mask impurities, reduce irritation, and improve the aftertaste. With the increasing requirements for reducing tar and harm, the tar and nicotine content in tobacco has gradually decreased, causing the taste of tobacco to become relatively bland. By introducing Maillard reaction products, the quality and taste of tobacco can be maintained or improved while reducing the tar and nicotine content.

[0003] Supercritical extraction technology is widely used in the preparation of various flavors. Using supercritical extraction, volatile aromatic components can be extracted from many plants. These components can be used as tobacco flavors, giving cigarettes a unique style, soft smoke, covering up impurities, and improving the smoking quality of cigarettes. Compared with traditional solvent extraction, supercritical carbon dioxide extraction has the following advantages: ① The extraction temperature is low and it is not easy to destroy the aroma components; ② The carbon dioxide fluid has a low density and a high diffusion coefficient, so the extraction efficiency is high; ③ By adjusting the temperature and pressure, the target product can be selectively extracted; ④ Carbon dioxide is not easy to react chemically with the extract, ensuring the pure naturalness of the product; ⑤ Carbon dioxide is recycled, does not pollute the environment, and can also reduce costs.

[0004] There have been related reports on the use of Maillard reaction and supercritical extraction distribution for the preparation of spices. However, in this process, some aroma components will inevitably be lost. Summary of the invention

[0005] The object of the present invention is to provide a method for preparing spices by combining Maillard reaction and supercritical extraction and its application, so as to solve the problems existing in the above-mentioned background technology.

[0006] To achieve the above objectives, this application is implemented through the following technical solutions:

[0007] A method for preparing spices by combining Maillard reaction and supercritical extraction, comprising the following steps:

[0008] S1, crushing and mixing the angelica sinensis and Henan tobacco leaves according to a set ratio to obtain a mixed raw material;

[0009] S2, extracting the mixed raw materials with ethanol and water at 50-100°C for 3-9h;

[0010] S3. After the extraction in step S2 is completed, the filtrates are combined and then concentrated under reduced pressure at 40-60° C. to obtain a crude extract;

[0011] S4, adding distilled water and compound amino acids to the crude extract of step S3, and adjusting the pH value to 8-10;

[0012] S5, loading the pH-adjusted liquid obtained in step S4 into a supercritical carbon dioxide extraction kettle, and performing Maillard reaction and supercritical extraction simultaneously to obtain a tobacco flavoring having prominent herbal aroma and roasted sweet aroma.

[0013] Furthermore, in step S1, the angelica sinensis and the Henan tobacco leaves are crushed and mixed in a ratio of 1:2-5.

[0014] Furthermore, in step S2, the mixed raw material is extracted with 6-8 times of ethanol and water respectively.

[0015] Furthermore, in step S3, the extract is concentrated under reduced pressure at a vacuum pressure of 50-100 Pa to obtain a crude extract.

[0016] Furthermore, in step S4, 0.5-2 times the mass of distilled water is added to the extract similar to the extract, and then 6-8% of the complex amino acid is added to the distilled water.

[0017] Furthermore, in step S5, the extraction pressure is 15-30Mpa, the extraction temperature is 60-80°C, the pressure of separation kettle I is 6-8Mpa, the temperature is 45-60°C, the pressure of separation kettle II is 3-6Mpa, the temperature is 25-45°C, the extraction time is 2-4h, and after the extraction is completed, the products of separation I and separation II are combined to obtain a tobacco flavoring with prominent herbal aroma and roasted sweet aroma.

[0018] An application, using the tobacco flavoring prepared by any of the above preparation methods on shredded tobacco.

[0019] Furthermore, tobacco flavoring is added to cigarettes at 5-60 ppm of the tobacco mass.

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

[0021] The technical solution uses Henan tobacco leaf fragments and angelica officinalis fragments as raw materials, and simultaneously performs Maillard reaction and supercritical extraction in a supercritical extraction kettle to obtain Maillard reaction spices with aroma characteristics. 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 spices by combining Maillard reaction and supercritical extraction, specifically comprising:

[0025] (1) Take 10 g of Guangxi angelica and 30 g of 2021 Henan Xuchang C2F tobacco leaves, mix and crush to 40 mesh. Use 320 g of 95% ethanol, heat and reflux for 6 h, and filter to obtain ethanol filtrate and residue.

[0026] (2) The obtained residue was further extracted with 240 g of pure water under heating and reflux for 4 h. After the extraction, the residue was filtered, the two filtrates were combined, and the mixture was concentrated under reduced pressure to obtain about 7 g of crude extract.

[0027] (3) Add 10.5 g of distilled water and 0.8 g of complex amino acids (proline: threonine: leucine: tryptophan = 1:1:1:1) to the crude extract, adjust the pH value to 8, and then load it into a supercritical carbon dioxide extraction kettle.

[0028] (4) The extraction pressure was set to 25 MPa, the extraction temperature was set to 70°C, the pressure of separation kettle I was set to 7.2 MPa, the temperature was set to 50°C, the pressure of separation kettle II was set to 6 MPa, the temperature was set to 45°C, and the extraction was performed for 2.5 h. After the extraction was completed, the products of separation I and separation II were combined to obtain the Maillard reaction flavor P1.

[0029] The flavor P1 was diluted with 3 times the amount of 95% ethanol, added to the tobacco at an addition amount of 180ppm, and placed at a humidity of 50% and a temperature of 25°C for 48 hours. The sensory evaluation showed that it had a distinctive herbal 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 spices by combining Maillard reaction and supercritical extraction, specifically comprising:

[0032] (1) Take 10 g of Guangxi angelica and 20 g of BC19 tobacco leaves from Xuchang, Henan in 2022, mix and crush to 40 mesh. Use 180 g of 95% ethanol, heat and reflux for 6 h, and filter to obtain ethanol filtrate and residue.

[0033] (2) The obtained residue was further extracted with 240 g of pure water under heating and reflux for 4 h. After the extraction, the residue was filtered, the two filtrates were combined, and the mixture was concentrated under reduced pressure to obtain about 5.2 g of crude extract.

[0034] (3) Add 10 g of distilled water and 0.7 g of complex amino acids (proline: threonine: leucine: tryptophan = 1:2:1:1) to the crude extract, adjust the pH value to 8, and then load it into a supercritical carbon dioxide extraction kettle.

[0035] (4) The extraction pressure was set to 25 MPa, the extraction temperature was set to 70°C, the pressure of separation kettle I was set to 8 MPa, the temperature was set to 60°C, the pressure of separation kettle II was set to 5 MPa, the temperature was set to 42°C, and the extraction was performed for 3 h. After the extraction was completed, the products of separation I and separation II were combined to obtain the Maillard reaction flavor P2.

[0036] The flavor P2 was diluted with 3 times the amount of 95% ethanol, added to the tobacco at an addition amount of 120ppm, and placed at a humidity of 50% and a temperature of 25°C for 48 hours. The sensory evaluation showed that it had a distinctive herbal 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 spices by combining Maillard reaction and supercritical extraction, specifically comprising:

[0039] (1) Take 10 g of Guangxi angelica and 40 g of 2021 Henan Xuchang B1F tobacco leaves, mix and crush to 40 mesh. Use 350 g of 95% ethanol, heat and reflux for 6 h, and filter to obtain ethanol filtrate and residue.

[0040] (2) The obtained residue was further extracted with 350 g of pure water under heating and reflux for 4 h. After the extraction, the residue was filtered, the two filtrates were combined, and the mixture was concentrated under reduced pressure to obtain about 9.4 g of crude extract.

[0041] (3) Add 15 g of distilled water and 1.1 g of complex amino acids (proline: threonine: leucine: tryptophan = 1:3:1:1) to the crude extract, adjust the pH value to 8, and then load it into a supercritical carbon dioxide extraction kettle.

[0042] (4) The extraction pressure was set to 20 MPa, the extraction temperature was set to 60°C, the pressure of separation kettle I was set to 7 MPa, the temperature was set to 60°C, the pressure of separation kettle II was set to 5 MPa, the temperature was set to 45°C, and the extraction was performed for 3 h. After the extraction was completed, the products of separation I and separation II were combined to obtain the Maillard reaction flavor P3.

[0043] The flavor P3 was diluted with 3 times the amount of 95% ethanol, added to the tobacco at an addition amount of 160ppm, and placed at a humidity of 55% and a temperature of 25°C for 48 hours. The sensory evaluation showed that it had a distinctive herbal 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 spices by combining Maillard reaction and supercritical extraction, characterized in that: The following steps are involved: S1, crushing and mixing the angelica sinensis and Henan tobacco leaves according to a set ratio to obtain a mixed raw material; S2, extracting the mixed raw materials with ethanol and water at 50-100°C for 3-9h; S3. After the extraction in step S2 is completed, the filtrates are combined and then concentrated under reduced pressure at 40-60° C. to obtain a crude extract; S4, adding distilled water and compound amino acids to the crude extract of step S3, and adjusting the pH value to 8-10; S5, loading the pH-adjusted liquid obtained in step S4 into a supercritical carbon dioxide extraction kettle, and performing Maillard reaction and supercritical extraction simultaneously to obtain a tobacco flavoring having prominent herbal aroma and roasted sweet aroma.

2. The method for preparing spices by combining Maillard reaction and supercritical extraction according to claim 1, characterized in that: In step S1, the angelica sinensis and Henan tobacco leaves are crushed and mixed in a ratio of 1:2-5.

3. The method for preparing spices by combining Maillard reaction and supercritical extraction according to claim 1, characterized in that: In step S2, the mixed raw material is extracted with 6-8 times of ethanol and water respectively.

4. The method for preparing spices by combining Maillard reaction and supercritical extraction according to claim 1, characterized in that: In step S3, the mixture is concentrated under reduced pressure at a vacuum pressure of 50-100 Pa to obtain a crude extract.

5. The method for preparing spices by combining Maillard reaction and supercritical extraction according to claim 1, characterized in that: In step S4, 0.5-2 times the mass of distilled water is added to the extract similar to the extract, and then 6-8% of the complex amino acid is added to the distilled water.

6. The method for preparing spices by combining Maillard reaction and supercritical extraction according to claim 1, characterized in that: In step S5, the extraction pressure is 15-30Mpa, the extraction temperature is 60-80°C, the pressure of separation kettle I is 6-8Mpa, the temperature is 45-60°C, the pressure of separation kettle II is 3-6Mpa, the temperature is 25-45°C, the extraction time is 2-4h, and after the extraction is completed, the products of separation I and separation II are combined to obtain a tobacco flavoring with prominent herbal aroma and roasted sweet aroma.

7. An application, characterized in that: Use of the tobacco flavoring prepared by the preparation method according to any one of claims 1 to 6 on shredded tobacco.

8. The use according to claim 7, characterized in that: Tobacco flavorings are added to cigarettes at 5-60ppm based on the mass of shredded tobacco.