A method and application of supercritical carbon dioxide-medium pressure ultraviolet combined sterilization to inhibit liquid deterioration

Abstract

The invention discloses a method and application of supercritical carbon dioxide-medium pressure ultraviolet combined sterilization to inhibit liquid deterioration. The method comprises the following steps: placing a prepared tobacco flavoring sample in a polyethylene centrifuge tube, then placing it in a supercritical carbon dioxide device kettle for treatment for 30 minutes, and filling the treated flavoring sample in a sterile bottle; irradiating the treated tobacco flavoring sample with a medium pressure ultraviolet sterilization device, and the irradiation ultraviolet dose is 50mJ / cm 2 , the processing time is 10min. The present application uses the combined sterilization technology of supercritical carbon dioxide and medium-pressure ultraviolet rays to effectively kill pathogenic bacteria and spoilage bacteria without destroying the original ingredients of the flavor, thereby ensuring the stability and sensory quality of the added flavor. In addition, the method has the characteristics of mild processing conditions, simple operation, high safety, and can achieve continuous processing to improve production efficiency.

Description

Technical Field

[0001] The invention relates to the technical field of preventing deterioration of tobacco flavoring, and in particular to a method and application of supercritical carbon dioxide-medium pressure ultraviolet combined sterilization to inhibit liquid deterioration. Background Art

[0002] Tobacco flavors and fragrances are one of the key factors affecting the style characteristics of cigarette products. The stability of tobacco flavors and fragrances directly affects the quality stability of cigarette products. According to the different flavoring methods, tobacco flavors and fragrances can be roughly divided into added flavors and surface flavors. Added flavors usually contain a variety of naturally extracted polysaccharides and are prepared with water as the dilution solvent. During the preparation of added flavors, the liquid will inevitably come into contact with bacteria and other microorganisms, which can easily lead to problems such as corruption and deterioration.

[0003] Due to the physical and chemical properties of the added flavors, the traditional thermal sterilization method has a great impact on the sensory quality of the added flavors. Therefore, how to better ensure the stability of the sensory quality of the added flavors while achieving the predetermined sterilization effect is the key to solving the problem of liquid deterioration.

[0004] Supercritical carbon dioxide sterilization technology is a new type of non-thermal sterilization technology developed in recent years. It can not only effectively kill pathogenic bacteria and spoilage bacteria, but also better maintain its original composition. The supercritical carbon dioxide sterilization process has mild conditions, is not easy to destroy the composition of heat-sensitive substances, is easy to operate, and has high safety, but its continuous processing capacity is limited. Medium-pressure ultraviolet sterilization technology is to achieve the purpose of sterilization by irradiating ultraviolet rays generated by medium-pressure mercury lamps into liquids to kill bacteria, viruses, algae and other microorganisms in them. It is an efficient, safe and environmentally friendly continuous sterilization equipment. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a method and application of supercritical carbon dioxide-medium pressure ultraviolet combined sterilization to inhibit liquid deterioration. The supercritical carbon dioxide combined with medium pressure ultraviolet sterilization technology is used to sterilize the flavoring preparation process and the final product, which can not only ensure the quality of the process products, but also ensure the taste of the final product, solving the problem that traditional thermal sterilization technology may cause damage to the sensory quality of tobacco flavoring.

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

[0007] A method for inhibiting liquid deterioration by combined sterilization using supercritical carbon dioxide and medium-pressure ultraviolet light, comprising the following steps:

[0008] (1) Place the prepared tobacco flavoring sample in a polyethylene centrifuge tube, and then place it in a supercritical carbon dioxide reactor for treatment for 30 minutes. The treated flavoring is then filled in a sterile bottle;

[0009] (2) The tobacco flavoring sample treated in step (1) is irradiated with a medium-pressure ultraviolet sterilizer at a UV dose of 50 mJ / cm 2 , processing time 10min.

[0010] Preferably, in the above technical solution, in step (1), the conditions of the supercritical carbon dioxide device kettle are: pressure 25 MPa, temperature 40°C.

[0011] Preferably, in the above technical solution, in step (1), the centrifuge tube is a 50 mL polyethylene centrifuge tube.

[0012] Preferably, in the above technical solution, the medium-pressure ultraviolet sterilization device used in step (2) is a 4.2KW high-intensity medium-pressure ultraviolet lamp.

[0013] Preferably, in the above technical solution, in step (2), the ultraviolet dose of the irradiation treatment is 50 mJ / cm 2 .

[0014] An application of the method for inhibiting liquid deterioration by supercritical carbon dioxide-medium pressure ultraviolet combined sterilization in cigarettes.

[0015] A tobacco flavoring essence is obtained after being processed by the above method.

[0016] The invention discloses an application of tobacco flavoring essence in cigarettes.

[0017] Preferably, in the above technical solution, the application is to inject tobacco flavoring essence at a ratio of 0.1% into blank cigarettes, and balance them under constant temperature and humidity conditions for 48 hours to prepare cigarettes.

[0018] A cigarette containing tobacco flavoring agent, wherein the tobacco flavoring agent accounts for 0.1% by weight in the cigarette.

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

[0020] This application uses the combined sterilization technology of supercritical carbon dioxide and medium-pressure ultraviolet rays to effectively kill pathogenic bacteria and spoilage bacteria without destroying the original ingredients of the flavor, thereby ensuring the stability and sensory quality of the added flavor. In addition, the method has the characteristics of mild processing conditions, simple operation, high safety, and can achieve continuous processing to improve production efficiency. The experimental results show that the added flavor treated by this method has little difference in sensory effects compared with the flavor that has not been sterilized, meets the consistency evaluation requirements, is suitable for the industrial production of tobacco flavors and fragrances, and helps to improve the market competitiveness of cigarette products. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a graph of the total number of colonies in the liquid sample. DETAILED DESCRIPTION

[0022] 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.

[0023] Unless otherwise specified, the reagents and instruments used in the following examples of this application are commercially available or obtained through commercial means.

[0024] Example 1

[0025] 1. Take the prepared tobacco flavoring sample without any sterilization treatment to obtain liquid sample 1.

[0026] 2. Place the liquid sample 1 in a constant temperature and humidity incubator at 25°C. After 7 days of treatment, refer to GB 4789.2-2016 "Determination of the total number of colonies in food microbiology" to determine the total number of colonies in the liquid sample ( Figure 1 ).

[0027] 3. Liquid sample 1 was injected into blank cigarettes at a ratio of 0.1% to obtain cigarette sample 1. After equilibration under constant temperature and humidity conditions for 48 hours, sensory effect evaluation was performed (results are shown in Table 1).

[0028] Example 2

[0029] 1. The prepared tobacco flavoring sample is placed in a 50 mL polyethylene centrifuge tube, and then placed in a supercritical carbon dioxide device kettle, and treated at 25 MPa and 40°C for 30 minutes. The treated flavoring is filled in a sterile bottle to obtain liquid sample 2.

[0030] 2. Place the liquid sample 2 in a constant temperature and humidity incubator at 25°C. After 7 days of treatment, refer to GB 4789.2-2016 "Determination of the total number of colonies in food microbiology" to determine the total number of colonies in the liquid sample ( Figure 1 ).

[0031] 3. Liquid sample 2 was injected into blank cigarettes at a ratio of 0.1% to obtain cigarette sample 2. After equilibration under constant temperature and humidity conditions for 48 hours, sensory effects were evaluated (results are shown in Table 1).

[0032] Example 3

[0033] 1. Use a medium-pressure ultraviolet sterilization device (4.2KW high-intensity medium-pressure ultraviolet lamp) to irradiate the prepared flavor sample with a UV dose of 50mJ / cm 2, processing time 10min, and obtaining liquid sample 3.

[0034] 2. Place the liquid sample 3 in a constant temperature and humidity incubator at 25°C. After 7 days of treatment, determine the total number of colonies in the liquid sample according to GB 4789.2-2016 "Determination of the total number of colonies in food microbiology examination" ( Figure 1 ).

[0035] 3. Liquid sample 3 was injected into blank cigarettes at a ratio of 0.1% to obtain cigarette sample 3. After equilibration for 48 hours under constant temperature and humidity conditions, sensory effects were evaluated (results are shown in Table 1).

[0036] Example 4

[0037] 1. Place the prepared tobacco flavoring sample in a 50 mL polyethylene centrifuge tube, then place it in a supercritical carbon dioxide device kettle, treat it at 25 MPa and 40°C for 30 minutes, and fill the treated flavoring in a sterile bottle.

[0038] 2. The flavor sample treated in step 1 was irradiated with a medium-pressure ultraviolet sterilizer (4.2KW high-intensity medium-pressure ultraviolet lamp) at a UV dose of 50mJ / cm 2 , processing time 10min, and obtaining liquid sample 4.

[0039] 3. Place the liquid sample 4 in a constant temperature and humidity incubator at 25°C. After 7 days of treatment, refer to GB 4789.2-2016 "Determination of the total number of colonies in food microbiology" to determine the total number of colonies in the liquid sample ( Figure 1 ).

[0040] 4. Liquid sample 4 was injected into blank cigarettes at a ratio of 0.1% to obtain cigarette sample 4. After equilibration under constant temperature and humidity conditions for 48 hours, sensory effects were evaluated (results are shown in Table 1).

[0041] Table 1 Sensory effect evaluation results

[0042]

[0043] Evaluation results: After adding flavors to blank cigarettes, the aroma volume and quality of cigarettes can be effectively increased, and the sweetness of the mouth can be improved. After supercritical carbon dioxide and medium-pressure ultraviolet sterilization, the sensory differences are small compared with unsterilized cigarettes, and the overall effect is close, indicating that sterilization has little effect on the sensory effects of added flavors, which meets the consistency evaluation requirements.

[0044] Figure 1The total colony count of the liquid sample is shown in the figure. As shown in the figure, the figure shows the effect of different treatment methods on the total colony count of the flavored sample. It can be clearly seen from the figure that the sterilization treatment has a positive effect on inhibiting the growth of colonies. After 7 days of constant temperature and humidity culture, the total colony count of the untreated sample 1 was significantly higher than that of other sterilized samples, indicating that the flavored flavor is susceptible to microbial contamination in the natural state. In contrast, the total colony count of samples 2, 3, and 4 was effectively controlled after sterilization treatment. Sample 2 used supercritical carbon dioxide sterilization, sample 3 used medium-pressure ultraviolet sterilization, and sample 4 combined these two sterilization technologies. The results show that the combined sterilization effect is better than the single sterilization technology (samples 2 and 3) and the combined sterilization technology (sample 4).

[0045] 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 inhibiting liquid deterioration by combined sterilization with supercritical carbon dioxide and medium-pressure ultraviolet, characterized in that: The following steps are involved: (1) Place the prepared tobacco flavoring sample in a polyethylene centrifuge tube, and then place it in a supercritical carbon dioxide reactor for treatment for 30 minutes. The treated flavoring is then filled in a sterile bottle; (2) The tobacco flavoring sample treated in step (1) is irradiated with a medium-pressure ultraviolet sterilizer at a UV dose of 50 mJ / cm 2 , processing time 10min.

2. The method for inhibiting liquid deterioration by supercritical carbon dioxide-medium pressure ultraviolet combined sterilization according to claim 1, characterized in that: In step (1), the conditions of the supercritical carbon dioxide device kettle are: pressure 25MPa, temperature 40°C.

3. The method for inhibiting liquid deterioration by supercritical carbon dioxide-medium pressure ultraviolet combined sterilization according to claim 1, characterized in that: In step (1), the centrifuge tube is a 50 mL polyethylene centrifuge tube.

4. The method for inhibiting liquid deterioration by supercritical carbon dioxide-medium pressure ultraviolet combined sterilization according to claim 1, characterized in that: The medium-pressure ultraviolet sterilization device used in step (2) is a 4.2KW high-intensity medium-pressure ultraviolet lamp.

5. The method for inhibiting liquid deterioration by supercritical carbon dioxide-medium pressure ultraviolet combined sterilization according to claim 1, characterized in that: In step (2), the ultraviolet dose of the irradiation treatment is 50 mJ / cm 2 .

6. Use of the method for inhibiting liquid deterioration by supercritical carbon dioxide-medium pressure ultraviolet combined sterilization according to any one of claims 1 to 5 in cigarettes.

7. A tobacco flavoring agent, characterized in that: The tobacco flavoring essence is obtained by being processed by any one of the methods described in claims 1-5.

8. Use of the tobacco flavoring essence according to claim 7 in cigarettes.

9. The use according to claim 8, characterized in that: The application is to inject tobacco flavoring essence into blank cigarettes at a ratio of 0.1%, and balance for 48 hours under constant temperature and humidity conditions to prepare cigarettes.

10. A cigarette comprising the tobacco flavoring essence according to claim 7, characterized in that: The weight percentage of tobacco flavoring in the cigarette is 0.1%.

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