Method for preparing essence through Maillard reaction and essence for heating cigarettes

Abstract

The invention discloses a method for preparing essence through Maillard reaction and essence for heating cigarettes, and belongs to the technical field of preparation of essence for cigarettes. The method for preparing the essence through the Maillard reaction comprises the following steps: mixing propylene glycol and / or glycerol with amino acid, reducing sugar and water, adjusting the pH value to 4-10, carrying out heating reflux for reaction, and carrying out normal-pressure rectification after the reaction is finished, so as to obtain cooling liquid, namely the essence; wherein the molar ratio of the amino acid to the reducing sugar is 1: (1-4); the mass ratio of the sum of the amino acid and the reducing sugar to the water is 10: (1-4); the ratio of the sum of the mass of the amino acid and the reducing sugar to the mass of the propylene glycol and / or the glycerol is 1: (1-5); the reaction time is 3 to 5 hours; the temperature of the normal-pressure rectification is 200 DEG C to 290 DEG C. The essence prepared through the method is higher in preparation efficiency and separation and purification efficiency, and when the essence is used for heating cigarettes, the effects that the fragrance is prominent and rich when baked at the low temperature, and the fragrance quality is obviously improved can be achieved.

Description

Technical Field

[0001] The invention relates to the technical field of preparation of tobacco flavors, in particular to a method for preparing flavors by Maillard reaction and flavors for heated cigarettes. Background Art

[0002] The Maillard reaction, also known as the non-enzymatic browning reaction, is a non-enzymatic browning reaction that is widely used in the food industry. It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins). After a complex process, it eventually produces brown or even black macromolecular substances called melanoidins or pseudo-melanins, so it is also called the carbonyl-amino reaction. The Maillard reaction is often used in the production of food flavors, among which meat flavors or tobacco flavors are the most widely used. The flavors formed by the Maillard reaction have the realistic effect of natural flavors and can achieve an effect that cannot be matched by blending technology. The application of Maillard reaction technology in the field of flavors breaks the scope of traditional flavor blending and production processes. It is a new application technology for the production of flavors and fragrances, which deserves vigorous research and promotion.

[0003] In the tobacco industry, the Maillard reaction of heated cigarettes is usually used in flavoring and adding materials using water or ethanol as solvent system. However, the Maillard reaction products prepared using water or ethanol as solvent system generally contain a large amount of unreacted amino acids and reducing sugar substrates. It is difficult to further purify the Maillard reaction products and the above reaction substrates because a large amount of glycerol and / or propylene glycol is added to the heated cigarette tobacco matrix. In the low temperature field of the heated cigarette, the above reaction substrates are easily charred, making it difficult to release the reaction products.

[0004] Therefore, it is of great significance to study and develop a new Maillard reaction suitable for heated cigarettes to improve the flavor of heated cigarettes. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a method for preparing flavors by Maillard reaction and a flavor for heated cigarettes. The method improves the quality, preparation efficiency and separation and purification efficiency of the flavors at low temperatures.

[0006] In order to achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0007] The present invention provides a method for preparing essence through Maillard reaction, comprising the following steps:

[0008] Propylene glycol and / or glycerol are mixed with amino acids, reducing sugars and water and the pH value is adjusted to 4-10, and the mixture is heated under reflux for reaction. After the reaction is completed, the mixture is rectified under normal pressure to obtain a coolant which is the essence;

[0009] Wherein, the molar ratio of the amino acid to the reducing sugar is 1:(1-4);

[0010] The mass ratio of the sum of the mass of the amino acids and reducing sugars to the mass of water is 10:(1-4);

[0011] The mass ratio of the sum of the mass of the amino acid and the reducing sugar to the mass of the propylene glycol and / or glycerol is 1:(1-5);

[0012] The reaction time is 3-5h;

[0013] The temperature of the atmospheric distillation is 200°C-290°C.

[0014] In the above method, amino acids and reducing sugars first undergo carbonyl-amine condensation reaction to form Schiff bases, and as the reaction proceeds, N-substituted glycosylamines are formed. These intermediates further undergo rearrangement reactions, condensation reactions and polymerization reactions to ultimately form complex high-molecular pigments (macromolecular substances such as melanoidins) and other volatile compounds.

[0015] Under the control of the propylene glycol and / or glycerol solvent and specific reaction parameters, the reaction equilibrium tends to move toward the reaction products that can be dissolved in glycerol and / or propylene glycol, thereby increasing the content of Maillard reaction products and reducing the surplus of reaction raw materials.

[0016] Moreover, the solubility of the reaction substrate amino acids and reducing sugars in the above ratio in propylene glycol and / or glycerol solvents and water is lower, so that after the reaction is completed, the unreacted reaction substrate and the Maillard reaction product can be separated by atmospheric distillation at a temperature of 200°C-290°C, which greatly reduces the production and separation costs and improves the purity of the flavor (i.e., the Maillard reaction product).

[0017] In addition, the spices obtained by the above method are more likely to release a prominent and rich roasted aroma at low temperature, and the aroma quality is significantly improved.

[0018] Preferably, the heating reflux temperature is 120°C-150°C; more preferably 130°C-140°C.

[0019] Preferably, the amino acid is selected from one or more of glycine, threonine, alanine, glutamic acid, proline, phenylalanine, asparagine, lysine, leucine and histidine; more preferably glycine or threonine.

[0020] Preferably, the reducing sugar is selected from one or more of glucose, galactose, lactose and maltose; more preferably, it is glucose.

[0021] Preferably, the solvent for adjusting the pH value to 4-10 is selected from one or more of phosphoric acid, sodium hydroxide and potassium hydroxide.

[0022] The present invention also provides a flavor for heated cigarettes, including the flavor prepared by the method for preparing flavor by Maillard reaction.

[0023] Compared with the prior art, the method for preparing flavors by Maillard reaction provided by the present invention comprises the following steps: mixing propylene glycol and / or glycerol with amino acids, reducing sugars and water and adjusting the pH value to 4-10, heating and refluxing for reaction, and distilling at atmospheric pressure after the reaction is completed to obtain a cooling liquid, which is the flavor; wherein the molar ratio of the amino acid to the reducing sugar is 1:(1-4); the mass ratio of the sum of the mass of the amino acid and the reducing sugar to the mass of water is 10:(1-4); the mass ratio of the sum of the mass of the amino acid and the reducing sugar to the mass of the propylene glycol and / or glycerol is 1:(1-5); the reaction time is 3-5h; and the temperature of the atmospheric distillation is 200°C-290°C. The flavor prepared by the method of the present invention has higher preparation efficiency and separation and purification efficiency, and using it to heat cigarettes can achieve the effect of prominent and rich baking fragrance at low temperature and significantly improved aroma quality. DETAILED DESCRIPTION

[0024] To further illustrate the present invention, the method for preparing flavors through Maillard reaction and the flavors for heated cigarettes provided by the present invention are described in detail below in conjunction with the embodiments.

[0025] Example 1

[0026] Take 71 grams of glycine and 180 grams of glucose, add 30 grams of water, 500 grams of propylene glycol, adjust the pH value to 8, reflux heating temperature to 130 ° C, stir the material, heating time is 3 hours, continue to heat to 220 ° C after the reaction is completed, distill at normal pressure, collect the coolant, which is the refined Maillard reaction product. The product is added to the flavoring liquid of heated cigarettes (also known as heat-not-burn cigarettes, low-temperature cigarettes, etc.) at a ratio of 0.1% of the weight of heated tobacco leaves, and the finished product is prepared for evaluation. The smoke of the heated cigarette has a prominent and rich baking aroma, and the aroma quality is significantly improved.

[0027] Example 2

[0028] Take 89 grams of threonine and 270 grams of glucose, add 72 grams of water, 1000 grams of propylene glycol, adjust the pH value to 8, reflux heating temperature to 140 ° C, stir the material, heating time is 5 hours, continue to heat to 220 ° C after the reaction, distill at normal pressure, collect the coolant, which is the refined Maillard reaction product. The product is added to the flavoring liquid of the heated cigarette at a ratio of 0.1% of the weight of the heated tobacco leaves, and the finished product is prepared for evaluation. The smoke of the heated cigarette has a prominent and rich baking aroma, and the aroma quality is significantly improved.

[0029] Example 3

[0030] Take 71 grams of glycine and 180 grams of glucose, add 30 grams of water, 500 grams of propylene glycol and glycerol mixture (mass ratio is 3:1), adjust the pH value to 8, reflux heating temperature is 130 ° C, stir the material, heating time is 3 hours, continue to heat to 220 ° C after the reaction, distill at normal pressure, collect the coolant, which is the refined Maillard reaction product. The product is added to the flavoring liquid of the heated cigarette at a ratio of 0.1% of the weight of the heated tobacco leaves. The finished product is prepared for evaluation. The smoke of the heated cigarette has a prominent and rich baking aroma, and the aroma quality is significantly improved.

[0031] The above embodiments are only used to help understand the method and core idea of ​​the present invention. It should be noted that, for those skilled in the art, several improvements and modifications can be made to the present invention without departing from the principles of the present invention, and these improvements and modifications also fall within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing flavors by Maillard reaction, characterized in that: The following steps are involved: Propylene glycol and / or glycerol are mixed with amino acids, reducing sugars and water and the pH value is adjusted to 4-10, and the mixture is heated under reflux for reaction. After the reaction is completed, the mixture is rectified under normal pressure to obtain a coolant which is the essence; Wherein, the molar ratio of the amino acid to the reducing sugar is 1:(1-4); The mass ratio of the sum of the mass of the amino acids and reducing sugars to the mass of water is 10:(1-4); The mass ratio of the sum of the mass of the amino acid and the reducing sugar to the mass of the propylene glycol and / or glycerol is 1:(1-5); The reaction time is 3-5h; The temperature of the atmospheric distillation is 200°C-290°C.

2. The method according to claim 1, characterized in that The heating reflux temperature is 120°C-150°C.

3. The method according to claim 1, characterized in that The amino acid is selected from one or more of glycine, threonine, alanine, glutamic acid, proline, phenylalanine, asparagine, lysine, leucine, and histidine; The reducing sugar is selected from one or more of glucose, fructose, galactose, lactose and maltose.

4. The method according to claim 1, characterized in that: The solvent for adjusting the pH value to 4-10 is selected from one or more of phosphoric acid, sodium hydroxide and potassium hydroxide.

5. A flavor for heated cigarettes, characterized in that: The invention relates to an essence prepared by the method for preparing an essence by Maillard reaction as described in any one of claims 1 to 4.