Radix glycyrrhizae preparata composite caramel spice as well as preparation method and application thereof

Abstract

The invention discloses honey-fried licorice root composite caramel spice as well as a preparation method and application thereof, and belongs to the technical field of tobacco spices. The honey-fried licorice root composite caramel spice is prepared by a method comprising the following steps: mixing glucose and water, heating to a reaction temperature, adding a honey-fried licorice root extract, and reacting; the reaction temperature is 160 to 170 DEG C; the reaction time is 2 to 4 minutes. According to the method, the compound caramelization reaction is innovatively performed on the honey-fried licorice root extract and the glucose, the preparation process is simple, the consumed time is extremely short, complicated operation equipment is not needed, and industrial and large-scale actual production is facilitated. The prepared honey-fried licorice root composite caramel spice can be applied to quality improvement of tobacco products, and a foundation is laid for next-step industrial development of the caramel spice.

Description

Technical Field

[0001] The present invention relates to a roasted licorice compound caramel flavor and its preparation method and application, belonging to the technical field of tobacco flavors. Background Art

[0002] Caramel color is one of the food colors with the longest history of human use, and it is also one of the most widely used and popular food additives currently. The use of caramel color has become an essential part of many foods, with its usage accounting for more than 90% of the total amount of food colors and being an important additive indispensable in most foods. According to the clear regulations of the "National Food Safety Standard Food Additive Caramel Color" (GB 1886.64-2015) in China, the daily intake of Class III and Class IV caramel colors containing 4-methylimidazole should not exceed 200 mg per kilogram of body weight. Although Class I colors have good safety, their light color and scarce flavor substances limit their application. Therefore, the development and application of new caramel flavors are imminent.

[0003] Licorice is a perennial herb of the legume family, also known as powdered licorice, sweet grass, etc. Its medicinal part is the root and rhizome, and its medicinal property is flat. It is one of the most commonly used traditional Chinese medicines. Since ancient times, licorice has always been used as an important flavor in foods. The Chinese patent application for invention with a publication date of May 24, 2022, and a publication number of CN114525173A discloses a licorice composite flavor and its preparation method and application. Specifically, the preparation of a licorice composite flavor includes the following steps: (1) After crushing and sieving licorice slices, adding deionized water and stirring, centrifuging to obtain the supernatant, and then performing low-temperature sedimentation. Repeat the operations of stirring and centrifuging on the obtained licorice precipitate, and combine the supernatants and rotary evaporate to obtain the water extract of licorice; (2) Adding anhydrous sodium carbonate to the sugar solution and performing a caramelization reaction under oil bath conditions (140-190°C, time 10-50 min) to obtain a caramelized liquid; (3) Mixing the water extract of licorice and the caramelized liquid according to a mass ratio of (1-6):1, adjusting the pH value of the mixed solution to neutral with an alkali solution, and performing a Maillard reaction under oil bath conditions (80-140°C, time 60-120 min) to obtain the licorice composite flavor. This licorice composite flavor has rich fragrance notes, including herbaceous fragrance, sweet fragrance, roasted fragrance, caramel fragrance, etc., and has a richer fragrance than single licorice extract, caramelized liquid, and the flavor prepared by the Maillard reaction of carbonyl compounds and amino compounds, with sufficient aroma quantity and good aroma quality. However, this licorice composite flavor requires two high-temperature reactions, the steps are relatively complex, and there is a problem of a long reaction time. Summary of the Invention

[0004] The first object of the present invention is to provide a preparation method of a roasted licorice compound caramel flavor, providing a preparation method of a caramel flavor with simple operation and rich aroma.

[0005] The second object of the present invention is to provide a roasted licorice compound caramel flavor to solve the problem of the lack of flavor substances in the existing caramel flavor.

[0006] The third object of the present invention is to provide the application of the roasted licorice compound caramel flavor in flavoring and adding fragrance to tobacco products to solve the problems of the lack of flavor substances and insufficient aroma amount when the existing caramel flavor is used in tobacco products.

[0007] In order to achieve the above objects, the technical solution adopted by the preparation method of a roasted licorice compound caramel flavor in the present invention is as follows:

[0008] A preparation method of a roasted licorice compound caramel flavor, in which glucose and water are mixed and heated to the reaction temperature, and then the roasted licorice extract is added for reaction; the reaction temperature is 160-170 °C; the reaction time is 2-4 min.

[0009] The beneficial effect of the above solution is that the preparation method of a roasted licorice compound caramel flavor of the present invention is a pioneering invention. Roasted licorice is licorice obtained by stir-frying and baking with honey. Compared with licorice, roasted licorice has a strong natural sweetness. The present invention finds that the sweetness of roasted licorice and the sweetness of caramel complement each other better, which can add a unique flavor layer to the caramel flavor, making its sweetness mellow, rich and lasting.

[0010] Furthermore, the present invention optimizes the extraction solvent, reaction temperature, reaction time and dosage of raw materials of roasted licorice, and determines the best production process for preparing the roasted licorice compound caramel flavor using roasted licorice as a characteristic raw material. Compared with the existing technology, the roasted licorice selected by the present invention has a typical roasted sweet aroma, which can be perfectly blended with the caramel sweet aroma. The preparation method is simple, easy to operate, has a low cost, is easy to industrialize, and has strong practicability.

[0011] Specifically, the present invention utilizes the caramelization reaction characteristics of glucose. The caramelization reaction of glucose has its own laws and optimal reaction conditions. In the absence of other interfering factors, the glucose aqueous solution is first heated to the caramelization reaction temperature. During this process, glucose molecules can form caramel intermediates with specific structures by gradually dehydrating and polymerizing according to their own pyrolysis reaction paths in a relatively pure environment. These intermediates have specific chemical activities and reaction sites, laying a good foundation for the subsequent reaction with the roasted licorice extract. This can effectively avoid the problem that when the roasted licorice extract is added at the beginning, various components in the roasted licorice extract may interfere with the normal caramelization reaction of glucose (for example, some proteins, polysaccharides and other components may compete with glucose in the reaction, or change the pH value and ionic strength of the reaction system, resulting in glucose being unable to form the expected caramel structure, thereby affecting the flavor and quality of the final compound caramel flavor).

[0012] Moreover, the present invention improves the controllability of the entire preparation process. By first heating the glucose aqueous solution to the caramelization reaction temperature, the degree of glucose caramelization can be precisely controlled. During this process, specific reaction stages can be achieved, such as reaching a suitable color and the production amount of aroma precursor substances. After adding the roasted licorice extract, the reaction between the two can be further controlled in a relatively stable caramel system. However, when directly mixing and heating, during the heating process, the caramelization reaction of glucose and the reaction between the roasted licorice extract and glucose occur simultaneously, making it difficult to accurately control the process and degree of each reaction. For example, some thermosensitive components in the roasted licorice extract may decompose excessively or undergo other side reactions before the glucose is fully caramelized, and an ideal compound spice cannot be obtained.

[0013] Meanwhile, the preparation method of the present invention can maintain the component stability of the roasted licorice extract. The roasted licorice extract contains various components, including sugars, phenols, flavonoids, amino acids, etc. When heated at a high temperature such as the caramelization reaction temperature for a long time, especially when initially in the reaction system, some of its thermosensitive components may be greatly affected. For example, some volatile phenolic substances that contribute to a special aroma may volatilize or decompose in large amounts during the early heating process, losing their contribution to the unique flavor of the compound caramel spice. By first heating the glucose aqueous solution to the caramelization reaction temperature, the system is relatively simple at this time, and the roasted licorice extract is added to the reaction in a relatively short time later, which can reduce the loss of its thermosensitive components to a certain extent and better retain the components beneficial to the flavor of the compound spice in the roasted licorice extract, thus ensuring the flavor uniqueness and quality stability of the compound caramel spice.

[0014] As a further improvement, the mass ratio of the roasted licorice extract to glucose is (1 - 2.5):10.

[0015] As a further improvement, the roasted licorice extract is prepared by the following method: stirring the solvent and roasted licorice at 50 - 60 °C for 5 - 6 h, and concentrating the liquid after solid-liquid separation.

[0016] As a further improvement, the mass ratio of the crushed roasted licorice to the solvent is (1 - 1.1):(5 - 6).

[0017] As a further improvement, the solvent is an ethanol solution with a volume fraction of 20 - 30%.

[0018] To achieve the above object, the technical solution adopted by a roasted licorice compound caramel spice in the present invention is:

[0019] A roasted licorice compound caramel spice, which is prepared by the preparation method of the roasted licorice compound caramel spice described above.

[0020] The beneficial effects of the above solution are as follows: The present invention discovers that roasted licorice has a strong natural sweetness and a typical roasted sweet aroma, which can be perfectly blended with the caramel sweet aroma. The obtained roasted licorice compound caramel spice not only reduces the woody off-flavor and irritation of the licorice extract, but also enriches the aroma of the caramel spice and increases the amount of aroma. The roasted licorice compound caramel spice of the present invention has a certain promoting effect on meeting social needs, reducing production costs, and increasing the market value of caramel spices, and also lays a foundation for the further development and application of roasted licorice.

[0021] In order to achieve the above object, the technical solution adopted in the application of a roasted licorice compound caramel spice in flavoring and adding fragrance to tobacco products in the present invention is:

[0022] An application of a roasted licorice compound caramel spice in flavoring and adding fragrance to tobacco products, and the application is to improve the quality of tobacco products.

[0023] The beneficial effects of the above solution are as follows: The present invention uses the prepared roasted licorice compound caramel spice as a tobacco flavor, and adds it to low-grade flue-cured tobacco leaves, cut stems and reconstituted tobacco leaves in Henan respectively to make cigarettes. Through sensory evaluation, it can be known that the roasted licorice compound caramel spice can improve the caramel sweet aroma of tobacco or tobacco products, increase the amount of aroma, and has the functions of enriching the tobacco aroma, coordinating the smoke, and reducing the irritation of the smoke.

[0024] As a further improvement, the raw materials of the tobacco products include tobacco leaves, cut stems and reconstituted tobacco leaves.

[0025] As a further improvement, the tobacco product is a heated tobacco cigarette. Brief Description of the Drawings

[0026] Figure 1 is the research roadmap of the present invention;

[0027] Figure 2 is the sensory evaluation aroma radar chart of roasted licorice extracts with different solvents in Example 1 of the present invention;

[0028] Figure 3 is the sensory evaluation aroma radar chart of different spices in Example 2 of the present invention;

[0029] Figure 4 is the sensory evaluation aroma radar chart of roasted licorice compound caramel spices with different reaction temperatures in Example 3 of the present invention;

[0030] Figure 5 is the sensory evaluation aroma radar chart of roasted licorice compound caramel spices with different reaction times in Example 4 of the present invention;

[0031] Figure 6 is the sensory evaluation aroma radar chart of roasted licorice compound caramel spices with different material ratios in Example 5 of the present invention. Detailed implementation mode

[0032] In the prior art, although the safety of Class I caramel color is good, its light color and scarce flavor substances limit its application. For Class III and Class IV caramel colors, due to the presence of 4-methylimidazole, their usage amounts are restricted in the "National Food Safety Standard Food Additive Caramel Color" (GB 1886.64-2015) in China. The present invention discovers that compared with licorice, roasted licorice has a strong natural sweetness, which complements the sweetness of caramel better, can add a unique flavor layer to the caramel flavor, and makes its sweetness mellow, rich and lasting. At present, there is no relevant report on the preparation method of compound flavor prepared by mixing roasted licorice extract and caramel liquid. Based on this, the present invention conducts a compound caramelization reaction on roasted licorice extract and caramel liquid to prepare roasted licorice caramel flavor, and the specific research route is as Figure 1 shown.

[0033] The following further elaborates on the present invention with specific examples. Unless otherwise specified, the equipment and reagents used in each example, experimental example and comparative example can be obtained through commercial channels.

[0034] The preparation method of roasted licorice extract in the following examples of the present invention is as follows:

[0035] Crush 10.0 g of roasted licorice and filter it through a 20-mesh sieve. Add 50.0 g of solvent respectively and stir at 60 °C for 6 h, then centrifuge at 4000 rpm for 20 min. Take the supernatant and rotary evaporate and concentrate it at a water bath temperature of 40 °C, and make up to 30.0 g with solvent to obtain roasted licorice extract.

[0036] The preparation method of glucose caramel flavor in the following examples of the present invention is as follows:

[0037] In a 500 mL round-bottom flask, add 40.0 g of glucose and 20.0 g of pure water, heat it in an oil bath for 15-20 min until the reaction solution temperature reaches 160 °C, and continue the reaction for 4 min. After the reaction is completed, take out the reaction product, weigh it and dissolve it in ethanol with a volume fraction of 20% to obtain a solution of 1.0 g / mL, that is, glucose caramel flavor is obtained.

[0038] I. Specific examples of a roasted licorice compound caramel flavor and its preparation method of the present invention:

[0039] Example 1 Optimization of roasted licorice extraction solvent

[0040] In this example, the roasted licorice extraction solvent is optimized, and the specific implementation operation is as follows:

[0041] Crush 10.0 g of roasted licorice root, filter it through a 20-mesh sieve, add 50.0 g of water, 10% ethanol (volume fraction), 30% ethanol (volume fraction), and 50% ethanol (volume fraction) solvents respectively, stir at 60 °C for 6 h, centrifuge at 4000 rpm for 20 min, under the condition of a water bath temperature of 40 °C, rotary evaporate and concentrate, heat under reflux for 60.0 min, filter and make up to 30.0 g with the solvent to obtain the roasted licorice root extract. Inject 4 kinds of roasted licorice root extracts into the 0# blank cigarette of Sichuan Tobacco Industry Co., Ltd., 5 μL per cigarette, and conduct sensory evaluation according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products" (as shown in Table 1), and draw a sensory evaluation aroma radar chart according to the aroma notes (as Figure 2 shown).

[0042] Table 1 Sensory scores of cigarettes with roasted licorice root extracts in different solvents

[0043]

[0044] The results show that the aftertaste of the water extract is clean, the smoke is relatively mild, but the aroma is insufficient; the 10% ethanol extract is slightly irritating and the aroma quantity is further reduced; the 30% ethanol extract is rich in sweet aroma and paste aroma and has weak irritation; the 50% ethanol extract has a slightly uncomfortable aftertaste and strong irritation. Therefore, the preferred extraction solvent is 30% ethanol.

[0045] Example 2 Preparation of roasted licorice root compound caramel flavor

[0046] In this example, ethanol with a volume fraction of 30% is used as the extraction solvent to extract roasted licorice root, and then the roasted licorice root extract is used as the reaction raw material to prepare the roasted licorice root compound caramel flavor. The specific implementation operations are as follows:

[0047] In a 500 mL round-bottom flask, add 40.0 g of glucose and 20.0 g of pure water, and heat in an oil bath. When the temperature of the reaction solution reaches 160 °C, add 6.0 g of roasted licorice root extract and continue the reaction for 4 min to terminate. After weighing the reaction product, dissolve it in 20% ethanol (volume fraction) to obtain a solution of 1.0 g / mL, that is, the roasted licorice root compound caramel flavor is obtained.

[0048] Inject the roasted licorice root extract, glucose caramel flavor, and compound caramel flavor into the 0# blank cigarette of Sichuan Tobacco Industry Co., Ltd., 5 μL per cigarette, and conduct sensory evaluation according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products" (as shown in Table 2), and draw a sensory evaluation aroma radar chart according to the aroma notes (as Figure 3 shown).

[0049] Table 2 Sensory scores of cigarettes with compound caramel flavor

[0050]

[0051]

[0052] The results show that the caramel aroma of the roasted licorice extract is not obvious, with a slight woody off-odor and a pungent feeling, and the aftertaste is uncomfortable; the caramel flavor of glucose has a tolerable caramelized sweet aroma, but the aroma intensity is slightly insufficient; the compound caramel flavor has a rich aroma (further enhancing the aroma of soybeans), the tobacco aroma is improved, delicate, and smooth.

[0053] Example 3 Optimization of the reaction temperature for preparing the roasted licorice compound caramel flavor

[0054] In this example, the reaction temperature in the preparation process of the roasted licorice compound caramel flavor was optimized, and the specific implementation operations are as follows:

[0055] In three 500 mL round-bottom flasks, 40.0 g of glucose and 20.0 g of pure water were respectively added, and oil bath heating was carried out. When the temperatures of the reaction solutions reached 160 °C, 170 °C, and 180 °C respectively, 8.0 g of the roasted licorice extract was added respectively, and the reaction was continued for 4 min and then terminated. After weighing the reaction products, 20% ethanol (volume fraction) was added to dissolve them to obtain a solution with a concentration of 1.0 g / mL. The compound caramel flavor liquid was injected into the 0# blank cigarettes of Sichuan Tobacco Industry Co., Ltd., 5 μL for each cigarette, and sensory evaluation was carried out according to the "GB5606.4-2005 Sensory evaluation methods for tobacco and tobacco products" (as shown in Table 3 and Table 4), and the sensory evaluation aroma radar chart was drawn according to the aroma notes (as Figure 4 shown).

[0056] Table 3 Sensory scoring table of the roasted licorice compound caramel flavor at different reaction temperatures

[0057]

[0058] Table 4 Sensory scores of the cigarettes with the roasted licorice compound caramel flavor at different reaction temperatures

[0059]

[0060] The results show that the compound caramel flavor prepared by adding the roasted licorice extract and continuing the reaction for 4 min after the temperature of the glucose reaction solution reaches 160 °C has an obvious licorice aroma, a rich sweet aroma, and is relatively harmonious; the compound caramel flavor prepared by adding the roasted licorice extract and continuing the reaction for 4 min when the temperature of the glucose reaction solution reaches 170 °C has a slight burnt taste and a decreased sweet feeling; the compound caramel flavor prepared by adding the roasted licorice extract and continuing the reaction for 4 min after the temperature of the glucose reaction solution reaches 180 °C has insufficient aroma intensity, a strong burnt taste, a large amount of off-odor, and is pungent. Therefore, the preferred reaction temperature is 160 °C.

[0061] Example 4 Optimization of the reaction time for preparing the roasted licorice compound caramel flavor

[0062] In this example, the reaction time in the preparation process of the roasted licorice compound caramel flavor was optimized, and the specific implementation operations are as follows:

[0063] In three 500 mL round-bottom flasks, 40.0 g of glucose and 20.0 g of pure water were added respectively, and oil bath heating was carried out. When the temperature of the reaction solution reached 160 °C, 8.0 g of roasted licorice extract was added respectively, and the reactions were terminated after 2 min, 4 min, and 6 min of continuous reaction. After weighing the reaction products, 20% ethanol (volume fraction) was added to dissolve them to obtain a solution of 1.0 g / mL. The compound caramel liquid was injected into the Sichuan Cigarette Industry 0# blank cigarette, 5 μL per cigarette, and sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products" (as shown in Tables 5 and 6), and a sensory evaluation aroma radar chart was drawn according to the aroma notes (as Figure 5 shown).

[0064] Table 5 Sensory score table of roasted licorice compound caramel flavor with different reaction times

[0065]

[0066] Table 6 Sensory scores of sensory evaluation of cigarettes with roasted licorice compound caramel flavor with different reaction times

[0067]

[0068] The results showed that the sweet taste of the compound caramel flavor prepared by adding roasted licorice extract when the temperature of the reaction solution reached 160 °C and reacting for 2 min decreased, and there was a slight off-odor; the aftertaste of the compound caramel flavor prepared by adding roasted licorice extract and continuing to react for 4 min when the temperature of the reaction solution reached 160 °C was comfortable, and the bean aroma, paste aroma, and sweet taste were all strong; the compound caramel flavor prepared by adding roasted licorice extract and continuing to react for 6 min after the temperature of the reaction solution reached 160 °C had an off-odor, a strong burnt taste, a slight bitterness, and an uncomfortable aftertaste. Therefore, the preferred reaction time was 4 min.

[0069] Example 5 Optimization of the material ratio in the preparation of roasted licorice compound caramel flavor

[0070] In this example, the material ratio in the preparation process of the roasted licorice compound caramel flavor was optimized, and the specific implementation operations are as follows:

[0071] In four 500 mL round-bottom flasks, 40.0 g of glucose and 20.0 g of pure water were added respectively, and oil bath heating was carried out. After the temperature of the reaction solution reached 160 °C, 4.0 g, 6.0 g, 8.0 g, and 10.0 g of roasted licorice extract were added respectively, and the reaction continued for 4 min and then terminated. After weighing the reaction product, 20% ethanol (volume fraction) was added to dissolve it to obtain a solution with a concentration of 1.0 g / mL. The compound caramel liquid was injected into the Sichuan Cigarette Industry 0# blank cigarette, 5 μL for each cigarette, and sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products" (as shown in Table 7 and Table 8), and the sensory evaluation aroma radar chart was drawn according to the aroma notes (as Figure 6 shown).

[0072] Table 7 Sensory Score Table of Roasted Licorice Compound Caramel Spice with Different Material Ratios

[0073]

[0074] Table 8 Sensory Scores of Cigarettes with Roasted Licorice Compound Caramel Spice with Different Material Ratios

[0075]

[0076] The results showed that the aroma amount of the compound caramel spice prepared by adding 4.0 g of roasted licorice extract and continuing the reaction for 4 min after the temperature of the reaction solution reached 160 °C decreased slightly, and there was a slight woody off-odor; the coordination of the compound caramel spice prepared by adding 6.0 g of roasted licorice extract and continuing the reaction for 4 min after the temperature of the reaction solution reached 160 °C was good, and the bean aroma and paste aroma were more prominent; the woody off-odor of the compound caramel spice prepared by adding 8.0 g of roasted licorice extract and continuing the reaction for 4 min after the temperature of the reaction solution reached 160 °C was slightly obvious. The aroma amount of the compound caramel spice prepared by adding 10.0 g of roasted licorice extract and continuing the reaction for 4 min after the temperature of the reaction solution reached 160 °C was insufficient, and the coordination was poor. Therefore, the preferred material ratio is 20:3.

[0077] Example 6 Analysis of Flavor Components of Roasted Licorice Compound Caramel Spice

[0078] In this example, the flavor components of the prepared roasted licorice compound caramel spice were analyzed, and the specific implementation operations were as follows:

[0079] 15.0 mL of the compound caramel spice solution was ultrasonically treated with 10.0 mL of CH2Cl2 for 2 min, and then refluxed and extracted at 60 °C for 30 min. After repeated extraction, the CH2Cl2 layer was combined and concentrated to 1 g. 100 μL (1.782 mg / mL) of phenethyl propionate was added as an internal standard, and GC-MS analysis was carried out.

[0080] GC conditions: Agilent 7890B-5977 (60m×250μm i.d.×250μm d.f.) chromatographic column; inlet temperature 250°C; carrier gas He; column flow rate 1 mL / min; temperature programming, initial temperature 50°C, hold for 2 min, increase to 120°C at 6°C / min, then increase to 240°C at 12°C / min and hold for 5 min, increase to 280°C at 15°C / min and hold for 3 min; injection volume 1 μL; split ratio 2:1.

[0081] MS conditions: ionization mode electron impact source (EI); transfer line temperature 280°C; ion source temperature 230°C; quadrupole temperature 150°C; ionization energy 70 eV; solvent delay 7 min; scan mode full scan.

[0082] The GC-MS flavor component analysis results of the roasted licorice compound caramel flavor are shown in Table 9. The results show that the compound caramel flavor contains relatively high contents of furfuryl alcohol, 5-methylfurfural, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2-methoxy-4-vinylphenol, maltol, etc., with typical caramel and baking aromas, which can enhance the roasted and sweet aroma of cigarettes, enrich the tobacco aroma, and improve the comfort of the throat. And components such as myristic acid and lauric acid in the components can make the smoking taste of cigarettes mellow, the smoke plump, and play a role in balancing the smoke.

[0083] Table 9 GC-MS flavor component analysis of the roasted licorice compound caramel flavor

[0084]

[0085]

[0086] II. Specific examples of the application of the roasted licorice compound caramel flavor of the present invention in flavoring and adding flavor to tobacco products:

[0087] Example 7 Application of the roasted licorice compound caramel flavor in improving the quality of low-grade flue-cured tobacco leaves in Henan

[0088] In this example, the roasted licorice compound caramel flavor prepared in Example 5 (material ratio 10:3) was added to the low-grade flue-cured tobacco leaves in Henan, and cigarettes were made for sensory evaluation. The specific implementation operations are as follows:

[0089] After physically mixing the roasted licorice extract and the caramel liquor at a mass ratio of 5:1, weigh and add 20% ethanol (volume fraction) to dissolve to obtain a solution of 1.0 g / mL. Then dilute the obtained solution and the roasted licorice compound caramel flavor prepared in Example 5 (material ratio of 10:3) 10 times with water, and evenly spray it on the surface of low-grade Henan tobacco leaves (China Tobacco 100, C4F, 2017) according to 1% of the weight of the tobacco leaf tissue. Balance the tobacco leaves at 22 °C and 60% humidity for 8 h. Cut the original tobacco leaves and the flavored tobacco leaves into shreds and roll them into cigarettes for sensory evaluation (as shown in Table 10).

[0090] Table 10 Sensory evaluation scores of cigarettes before and after flavoring low-grade flue-cured tobacco leaves in Henan

[0091]

[0092] The original low-grade tobacco leaves in Henan have insufficient aroma quantity, no obvious sweet taste, obvious astringency, certain foreign odors, and a little residue and astringency. After adding the physical mixture of roasted licorice extract and caramel liquor, the quality of the aroma is improved, the caramel sweetness is obvious, and the fineness of the smoke is increased. After flavoring with the compound caramel flavor, the aftertaste is obviously sweet and the aftertaste is comfortable, the foreign odors and irritation are reduced, the dryness is reduced, and the coordination is better.

[0093] Application of the roasted licorice compound caramel flavor in improving the quality of cut stem

[0094] In this example, the roasted licorice compound caramel flavor prepared in Example 5 (material ratio of 10:3) was added to the cut stem, and the cigarettes were made for sensory evaluation. The specific implementation operations are as follows:

[0095] After physically mixing the roasted licorice extract and the caramel liquor at a mass ratio of 5:1, weigh and add 20% ethanol (volume fraction) to dissolve to obtain a solution of 1.0 g / mL. Then dilute the obtained solution and the roasted licorice compound caramel flavor prepared in Example 5 (material ratio of 10:3) 10 times with water, and evenly spray it on the cut stem of the tobacco stalk according to 1% of the weight of the cut stem. Balance the cut stem at 22 °C and 60% humidity for 8 h, and roll it into cigarettes for sensory evaluation (as shown in Table 11).

[0096] Table 11 Sensory evaluation scores of cigarettes before and after flavoring the cut stem

[0097]

[0098] The original cut stem has poor aroma, plain taste, insufficient strength, little irritation, and strong woody odor. After adding the physical mixture of roasted licorice extract and caramel liquor, the aroma quantity increases, the caramel sweetness is obvious, the smoke is smooth, and the irritation is reduced. After flavoring with the compound caramel flavor, the quality and quantity of the aroma of the cut stem are significantly improved, the sweetness is excellent, the foreign odors and irritation are significantly reduced, the fineness is slightly improved, and the usability is increased.

[0099] Example 9 Application of Roasted Licorice Compound Caramel Flavor in Improving the Quality of Reconstituted Tobacco

[0100] In this example, the roasted licorice compound caramel flavor (material ratio 10:3) prepared in Example 5 was added to the reconstituted tobacco, and cigarettes were made from it for sensory evaluation. The specific implementation operations are as follows:

[0101] The roasted licorice extract and caramel liquor were physically mixed at a mass ratio of 5:1, weighed, and then dissolved in 20% ethanol (volume fraction) to obtain a solution with a concentration of 1.0 g / mL. Then, the obtained solution and the roasted licorice compound caramel flavor (material ratio 10:3) prepared in Example 5 were diluted 10 times with water and evenly sprayed onto the reconstituted tobacco at 1% of the weight of the tobacco tissue. The reconstituted tobacco was equilibrated at 22°C and 60% humidity for 8 h, shredded and rolled into cigarettes for sensory evaluation (as shown in Table 12).

[0102] Table 12 Sensory Evaluation Scores of Cigarettes before and after Flavoring of Reconstituted Tobacco

[0103]

[0104]

[0105] The original reconstituted tobacco had insufficient aroma quantity, obvious woody odor, certain residue and astringency. After adding the physical mixture of roasted licorice extract and caramel liquor, the aroma quantity increased and the irritation decreased. After flavoring with the compound caramel flavor, the reconstituted tobacco had a prominent sweet taste, soft smoke, significantly reduced woody off-odor and irritation, and improved aftertaste.

[0106] In summary, a new type of compound caramel flavor and its preparation method and application are proposed. The extract of roasted licorice, a typical roasted-sweet-flavored spice, is compounded with glucose for a caramelization reaction to prepare a caramel-sweet flavored spice. The roasted licorice compound caramel flavor of the present invention can be applied in cigarettes to improve the caramel-sweet aroma of tobacco or tobacco products, enrich the tobacco aroma, coordinate the smoke, and reduce the irritation of the smoke.

[0107] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a roasted licorice compound caramel flavor, characterized in that: After mixing glucose and water and heating to the reaction temperature, add the licorice extract to react; the reaction temperature is 160-170° C.; and the reaction time is 2-4 minutes.

2. The method for preparing the licorice root composite caramel flavor according to claim 1, characterized in that: The mass ratio of the licorice extract to glucose is (1-2.5):

10.

3. The method for preparing the licorice root composite caramel flavor according to claim 1 or 2, characterized in that: The licorice extract is prepared by the following method: stirring the solvent and licorice at 50-60° C. for 5-6 hours, and concentrating the liquid after solid-liquid separation.

4. The method for preparing the licorice root composite caramel flavor according to claim 3, characterized in that: The mass ratio of the roasted licorice root to the solvent is (1-1.1):(5-6).

5. The method for preparing the licorice root composite caramel flavor according to claim 4, characterized in that: The solvent is an ethanol solution with a volume fraction of 20 to 30%.

6. A roasted licorice compound caramel flavor, characterized in that: The roasted licorice compound caramel flavor is prepared by the preparation method of the roasted licorice compound caramel flavor according to any one of claims 1 to 5.

7. An application of the roasted licorice compound caramel flavor as claimed in claim 6 in flavoring and flavoring tobacco products, characterized in that: The application is to improve the quality of tobacco products.

8. The use of the roasted licorice compound caramel flavor according to claim 7 in flavoring and flavoring tobacco products, characterized in that: The raw materials of the tobacco products include tobacco leaves, cut stems and reconstituted tobacco leaves.

9. The use of the roasted licorice compound caramel flavor according to claim 7 or 8 in flavoring and flavoring tobacco products, characterized in that: The tobacco product is a heat-and-burn cigarette.

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