Prediction method for perfume concentration mode of perfume water extract

Abstract

The invention discloses a method for predicting the concentration mode of a spice water extract. The method comprises the following steps: determining the initial soluble component content K0% in the spice water extract by using a Brix sugar degree instrument, determining the initial solid content G0% in the spice water extract by using a drying oven method, and predicting the concentration mode of the spice water extract according to the difference value between the K0% and the G0%. The prediction method provided by the invention not only can effectively reduce or eliminate the substance content loss in the concentration process, but also can prevent solid matters from being separated out in the concentration or storage stage of the perfume water extract, and improves the appearance form and the internal quality of the perfume.

Description

Technical Field

[0001] The present invention belongs to the technical field of cigarettes, and particularly relates to a prediction method for the concentration method of spice aqueous extracts. Background Art

[0002] Due to the influence of factors such as the growth environment of spice raw materials and the level of processing technology, and the complex components contained therein, the spice aqueous extract not only contains chemical substances such as aroma components, but also residues, dust, etc. Especially for spice aqueous extracts with a high sugar content or a dark appearance that is not easy to observe, the clarity state cannot be observed after filtration or separation. During concentration and storage, some components will precipitate in the form of solids, affecting the final appearance and internal quality of the spice. In addition, during experimental research and development, pilot or production stages, there are certain differences in parameter data due to different equipment in spice preparation, which affects the accurate guiding role of experimental research and development for pilot or production, and easily causes waste of resources during the pilot or production process. Therefore, it is particularly important to pre-give a judgment method for the spice concentration method to avoid its impact on the quality in the subsequent concentration or storage stage.

[0003] The present invention is proposed to solve the above problems. Summary of the Invention

[0004] To solve this problem, the present invention now proposes a prediction method for the concentration method of spice aqueous extracts.

[0005] The technical solution adopted by the present invention is as follows:

[0006] A prediction method for the concentration method of spice aqueous extracts includes the following steps: measuring the initial soluble component content K0% in the spice aqueous extract using a refractometer, and measuring the initial solid content G0% in the spice aqueous extract using the oven method; predicting the concentration method of the spice aqueous extract based on the difference between K0% and G0%.

[0007] Preferably, the criteria for predicting the concentration method of the spice aqueous extract are:

[0008] (1) If (K0% - G0%) = 0, the spice concentration method of the spice aqueous extract is: ordinary heating or vacuum evaporation concentration method;

[0009] (2) If (K0% - G0%) > 0, the spice concentration method of the spice aqueous extract is: vacuum evaporation concentration, and increase the vacuum degree, reduce the concentration temperature and time;

[0010] (3) If (K0% - G0%) < 0, the spice concentration method of the spice aqueous extract is: before concentrating the spice aqueous extract, first remove the solids therein by low-temperature cold precipitation or centrifugation, and then concentrate by ordinary heating or vacuum evaporation concentration method.

[0011] The content of soluble components in the aqueous extract of spices refers to the mass percentage of substances dissolved in the aqueous extract of spices at normal temperature and pressure, including aroma components, sugars / glycosides, inorganic salts, organic acid salts, etc.; the solid content in the aqueous extract of spices refers to the mass percentage of substances presented in the form of solids after heating and drying the aqueous extract of spices at normal temperature and pressure, including soluble components, suspended substances, etc.

[0012] Preferably, the aqueous extract of spices is the liquid part filtered by a filter cloth or a filter screen; the pore size of the filter cloth or the filter screen is 100 - 300 meshes.

[0013] Preferably, the ordinary heating evaporation concentration method is atmospheric pressure heating evaporation at a temperature not lower than 90°C.

[0014] Preferably, the cold precipitation tank method is at 6 ± 2°C for a time not less than 16 h.

[0015] Preferably, the centrifugation method is at 6 ± 2°C, with a rotation speed not lower than 5000 rpm and a time of more than 10 min.

[0016] Preferably, the initial solid content G0% and the solid content G in the concentrated state of the aqueous extract of spices are measured by the oven method t % The steps are as follows: Place a certain amount of the sample of the aqueous extract of spices in an oven at 105 ± 1°C and bake for 1 - 2 h until constant weight, and G0% and G can be obtained by calculation t %.

[0017] Preferably, the initial and concentrated state soluble component contents K0% and K in the aqueous extract of spices are measured using a refractometer, and the initial and concentrated state solid contents G0% and G in the aqueous extract of spices are measured using the oven method t %, and the detection is carried out not less than three times respectively, and the average value is taken. t %

[0018] The beneficial effects of the present invention are as follows:

[0019] 1. The prediction method for the concentration method of the aqueous extract of spices of the present invention can not only effectively reduce or eliminate the loss of volatile or semi-volatile component contents during the concentration process, but also prevent the precipitation of solids during the concentration and storage stages, and improve the appearance and internal quality of the spices.

[0020] 2. The principle of the prediction method for the concentration method of the spice aqueous extract of the present invention is as follows: ① When (K0% - G0%) > 0, it can be predicted that volatile or semi-volatile components (important components of the spice) will escape during the concentration of the spice aqueous extract. Vacuum evaporation concentration should be adopted, and the vacuum degree should be increased while reducing the concentration temperature and time to reduce the loss of spice components. ② When (K0% - G0%) < 0, it can be predicted that solids will precipitate during the concentration or storage of the spice aqueous extract. Low-temperature cold precipitation or centrifugation treatment should be carried out before concentrating the spice aqueous extract because most of the solids are not spice components, and agglomeration phenomena (floating and sinking) will occur during concentration or storage and precipitate, which will not only adsorb other flavor components and reduce the quality of the spice, but also affect the concentration or storage of the spice and subsequent flavoring and feeding of cigarettes. The reason for this situation is that the spice aqueous extract is dark in color and it is difficult to observe the external form, and its solids cannot be removed even after primary filtration. ③ When (K0% - G0%) = 0, it can be predicted that neither volatile nor semi-volatile components will escape during the concentration or storage stage of the spice aqueous extract, nor will solids precipitate. It can be prepared according to conventional concentration parameters (ordinary heating evaporation or vacuum concentration). Detailed implementation mode

[0021] The present invention will be further described in detail below with reference to the embodiments. Those skilled in the art will understand that the following embodiments are only used to illustrate the present invention and should not be construed as limiting the scope of the present invention. For those not specified in the embodiments regarding specific technologies or conditions, the technologies or conditions described in the literature in this field or according to the product instructions shall be followed. For those materials or equipment without indicating the manufacturer, they are all conventional products that can be obtained by purchase.

[0022] Unless otherwise specified, the percentages in the present invention are all mass percentages.

[0023] Prediction method for the concentration method of the spice aqueous extract of the present invention, comprising the following steps: measuring the initial soluble component content K0% in the spice aqueous extract using a Brix meter, and measuring the initial solid content G0% in the spice aqueous extract using the oven method; predicting the concentration method of the spice aqueous extract based on the difference between K0% and G0%. Specifically, the criteria for predicting the concentration method of the spice aqueous extract are: (1) If (K0% - G0%) = 0, the spice concentration method of the spice aqueous extract is: ordinary heating or vacuum evaporation concentration method; (2) If (K0% - G0%) > 0, the spice concentration method of the spice aqueous extract is: vacuum evaporation concentration, and increasing the vacuum degree, reducing the concentration temperature and time; (3) If (K0% - G0%) < 0, the spice concentration method of the spice aqueous extract is: before concentrating the spice aqueous extract, first removing the solids therein by low-temperature cold precipitation or centrifugation, and then concentrating the spice aqueous extract by ordinary heating or vacuum evaporation concentration method. Among them, the spice aqueous extract is the liquid part after filtration by a filter cloth or a filter screen; the pore size of the filter cloth or the filter screen is 100 - 300 mesh. The steps for measuring the initial solid content G0% and the solid content G in the concentrated state in the spice aqueous extract using the oven method are: placing a certain amount of the sample of the spice aqueous extract in an oven at 105 ± 1 °C and baking for 1 - 2 h until constant weight, and calculating to obtain G0% and G. t %. The steps are: placing a certain amount of the sample of the spice aqueous extract in an oven at 105 ± 1 °C and baking for 1 - 2 h until constant weight, and calculating to obtain G0% and G. t %. Among them, the ordinary heating evaporation concentration method is atmospheric heating evaporation at a temperature not lower than 90 °C; the low-temperature cold precipitation method is tank-type cold precipitation, with a temperature of 6 ± 2 °C and a time not less than 16 h; the centrifugation method is, at 6 ± 2 °C, with a rotation speed not less than 5000 rpm and a time of more than 10 min.

[0024] Example 1: Prediction method for the concentration method of the aqueous extract of crushed tobacco flakes, comprising the following steps:

[0025] Weigh 500 ml of the aqueous extract of crushed tobacco flakes filtered through a 200-mesh filter cloth, with a mass of 503.2 g; measure the initial soluble component content K0% to be 3.1% using a Brix meter, and measure the initial solid content G0% to be 2.91% using the oven method; the difference between the two contents is (K0% - G0%) = 0.19% > 0; it shows that if the aqueous extract of crushed tobacco flakes is concentrated by the ordinary heating (95 °C) evaporation concentration method, there will be a loss of components △m1 = M 液 × 0.19% = 503.2 × 0.19% = 0.96 g. Therefore, the concentration method adopted is: using a vacuum degree of 220 - 65 mbar, a concentration temperature of 62 °C, cooling to room temperature after concentrating for a period of time, and obtaining a concentrated solution M t with a concentration K t % of 58.8% and a mass of 26.5 g, and the component loss is △m2 = M0 × K0% - M t × K t% = 503.2×3.1% - 26.5×58.8% = 0.02 g << △m1 = 0.96 g. This indicates that the prediction method of the present invention can significantly reduce the escape of the effective components of the fragrance during the concentration of the aqueous extract of tobacco scraps.

[0026] Example 2: A prediction method for the concentration method of the aqueous extract of sour papaya, comprising the following steps:

[0027] Weigh 500 ml of the aqueous extract of sour papaya filtered through a 200-mesh filter cloth, with a mass of 509.2 g. The soluble component content K% is detected by a Brix meter to be 3.3%; the solid content G0% is determined by an oven to be 3.14%. The difference between the two contents is (K0% - G0%) = 0.16% > 0; this indicates that if the aqueous extract of sour papaya is concentrated by the ordinary heating (95 °C) evaporation concentration method, there will be a component △m1 = M 液 ×0.15% = 509.2×0.16% = 0.82 g loss. Therefore, the concentration method adopted is: using a vacuum degree of 260 - 80 mbar, a concentration temperature of 65 °C, concentrating for a period of time and then cooling to room temperature to obtain a concentrated solution M t with a concentration K t % of 48.3% and a mass of 34.7 g. The component loss is △m2 = M0×K0% - M t ×K t % = 509.2×3.3% - 34.7×48.3% = 0.04 g << △m1 = 0.82 g. This indicates that the prediction method of the present invention can significantly reduce the escape of the effective components of the fragrance during the concentration of the aqueous extract of sour papaya.

[0028] Example 3: A prediction method for the concentration method of the aqueous extract of oolong tea, comprising the following steps:

[0029] Weigh 1000 ml of the aqueous extract of oolong tea filtered through a 200-mesh filter cloth, which appears dark in color, with a mass of 1005.0 g. The initial soluble component content K0% is detected by a Brix meter to be 3.2%, and the initial solid content G0% is determined by an oven to be 3.89%. The difference between the two contents is (K0% - G0%) = -0.69% < 0, indicating that solid matter △m1 = M will precipitate during the concentration or storage of the aqueous extract of oolong tea 液 ×0.69% = 502.5×0.69% = 3.47 g; therefore, before concentrating the aqueous extract of oolong tea, first use the cold settling tank method to settle at 5 °C for 16 h, or centrifuge at 8 °C and 5000 rpm for 10 min to remove about 3.40 g of the solid matter therein; then concentrate by the atmospheric pressure heating evaporation concentration method at 95 °C for a period of time;

[0030] The mass △m2 of the solid matter removed before and after the concentration of the aqueous extract of oolong tea after low-temperature cold settling treatment is M0×G0% - M t×G t % = 502.5 × 3.89% - 27.4 × 58.80% = 3.44 g, that is, the remaining solid mass in the concentrated oolong tea water extract is M yg = 3.47 - 3.44 = 0.03 g << △m1 = 3.47 g; among them, concentrate for a period of time by the method of atmospheric heating evaporation concentration at 95 °C, and obtain concentration G t % is 58.80%, and the concentrated liquid M t is 27.4 g;

[0031] The mass of the solids removed before and after the concentration of the centrifuged oolong tea water extract is △m3 = M0 × G0% - M t ×G t % = 502.5 × 3.2% - 26.7 × 60.31% = 3.45 g, that is, the remaining solid mass in the concentrated oolong tea water extract is M yg = 3.47 - 3.45 = 0.02 g << △m1 = 3.47 g; among them, concentrate for a period of time by the method of atmospheric heating evaporation concentration at 95 °C, and obtain concentration G t % is 60.31%, and the concentrated liquid M t is 26.7 g.

[0032] This shows that the prediction method of the present invention can significantly reduce the precipitation of solids during the concentration or storage of oolong tea water extract, and the effect of removing solids by low-temperature centrifugation is better than that of cold precipitation, avoiding affecting the appearance and internal quality of the spice.

[0033] Example 4: A prediction method for the concentration method of strawberry water extract, comprising the following steps:

[0034] Weigh the mass of 500 ml of strawberry (fresh, cut) water extract filtered by a filter cloth with a mesh of 200 to be 509.8 g; detect its initial soluble component content K0% to be 3.4% by a Brix meter, and determine its initial solid content G0% to be 3.40% by the oven method; the difference between the two contents is (K0% - G0%) = 0; therefore, the ordinary heating evaporation concentration method can be used for the strawberry water extract. During the concentration or storage of the strawberry water extract in this example, neither volatile nor semi-volatile components will escape, nor will solids precipitate.

[0035] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments, and what is described in the above embodiments and the specification only illustrates the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. A prediction method for the concentration method of spice aqueous extract, characterized in that, It includes the following steps: measuring the initial soluble component content K0% in the spice aqueous extract using a Brix meter, and measuring the initial solid content G0% in the spice aqueous extract using the oven method; predicting the concentration method of the spice aqueous extract according to the difference between K0% and G0%.

2. The prediction method according to claim 1, wherein The criteria for predicting the concentration method of the spice aqueous extract are as follows: (1) If (K0% - G0%) = 0, the spice concentration method of the spice aqueous extract is: ordinary heating or vacuum evaporation concentration method; (2) If (K0% - G0%) > 0, the spice concentration method of the spice aqueous extract is: vacuum evaporation concentration, and increasing the vacuum degree, reducing the concentration temperature and time; (3) If (K0% - G0%) < 0, the spice concentration method of the spice aqueous extract is: before concentrating the spice aqueous extract, first removing the solids therein by low-temperature cold sedimentation or centrifugation, and then concentrating by ordinary heating or vacuum evaporation concentration method.

3. The prediction method according to claim 1, characterized in that The spice aqueous extract is the liquid part after filtration by a filter cloth or a filter screen, and the pore size of the filter cloth or the filter screen is 100 - 300 mesh.

4. The prediction method according to claim 2, wherein The ordinary heating evaporation concentration method is atmospheric heating evaporation at a temperature not lower than 90°C.

5. The prediction method according to claim 2, wherein The low-temperature cold sedimentation method is tank cold sedimentation, with a temperature of 6 ± 2°C and a time not less than 16 h.

6. The prediction method according to claim 2, wherein The centrifugation method is at 6 ± 2°C, with a rotation speed not less than 5000 rpm and a time of more than 10 min.

7. The prediction method according to claim 1, wherein Determine the initial solid content G0% and the solid content G in the concentrated state in the aqueous extract of the spice using the oven method t The steps are as follows: Place a certain amount of the sample of the aqueous extract of the spice in an oven at 105 ± 1 °C and bake until constant weight. G0% and G can be obtained by calculation t %.

8. The prediction method according to claim 1, wherein Determine the soluble component contents K0% and K in the initial and concentrated states of the spice aqueous extract using a Brix meter, and determine the solid contents G0% and G in the initial and concentrated states of the spice aqueous extract using the oven method. Measure each at least three times and take the average value. t %, and determine the solid contents G0% and G in the initial and concentrated states of the spice aqueous extract using the oven method. t %, Measure each at least three times and take the average value.