Preparation method of baked fenugreek seed extract for tobacco

Abstract

The invention relates to the technical field of tobacco essence preparation, and discloses a preparation method of a baked fenugreek seed extract for tobacco, which comprises the following steps: firstly, baking fenugreek seeds at 160-200 DEG C for 10-30 minutes to enable the fenugreek seeds to brown and have scorch aroma; then, putting the baked fenugreek seeds into a 50-95% alcoholic solution for extraction to obtain baked fenugreek tincture; then drying and crushing the extracted seeds, boiling and gelatinizing, cooling to about 50 DEG C, inoculating lactobacillus, fermenting for 6-24 hours, sterilizing, filtering and concentrating to obtain baked fenugreek paste; and finally, mixing the roasted fenugreek tincture with the paste, adding propylene glycol, dissolving, and concentrating to obtain the extract. According to the method, through the steps of baking, alcohol extraction, fermentation, blending and the like, the baked fenugreek seed extract for the tobacco with a specific process and flow can be prepared. Through baking treatment at specific temperature and time, the characteristic aroma of the fenugreek seeds is effectively excited, and the richness and purity of the aroma are remarkably improved.

Description

Technical Field

[0001] The invention relates to the technical field of tobacco flavor preparation, and in particular to a method for preparing a roasted fenugreek seed extract for tobacco. Background Art

[0002] Fenugreek is a plant of the Fabaceae subfamily Fabaceae. Its seeds have a strong aroma and have both medicinal value and tobacco flavoring function. Its extract is used as an additive in cigarettes, which can give cigarettes a sweet aroma of nuts and maple, improve the aroma texture, cover up impurities and optimize the aftertaste. However, the existing preparation processes have significant shortcomings: most of them directly extract dry fenugreek seed powder or lack raw material pretreatment and impurity removal processes, resulting in insufficient aroma stimulation and heavy impurities; some processes use a single refining method such as membrane separation, which not only increases production costs, but also affects the storage and transportation of spices due to technical limitations. Therefore, the development of a method for preparing a fenugreek seed extract with rich and complete aroma, weak impurities when sucked, and stable product state is a key issue that needs to be urgently solved in the tobacco industry.

[0003] Based on this, a method for preparing roasted fenugreek seed extract for tobacco is proposed. Summary of the invention

[0004] The purpose of the present invention is to solve the above problems and to provide a method for preparing a roasted fenugreek seed extract for tobacco.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions: A method for preparing a roasted fenugreek seed extract for tobacco comprises the following steps: S1. Roasting the raw materials to enhance the aroma: roast the fenugreek seeds at 160-200°C for 10-30 minutes until they turn brown and have a slightly burnt aroma; S2, first alcohol extraction and separation: putting the roasted fenugreek seeds obtained in step S1 into a 50-95% alcohol solution for extraction to obtain roasted fenugreek tincture; S3, secondary fermentation extraction: drying and crushing the fenugreek seeds extracted in step S2, adding water to boil and gelatinize, inoculating lactic acid bacteria when the temperature drops to about 50°C and fermenting for 6-24 hours, sterilizing at high temperature after fermentation, then filtering and concentrating to obtain roasted fenugreek paste; S4, composite blending and molding: the roasted fenugreek tincture of step S2 is mixed with the roasted fenugreek paste of step S3, propylene glycol is added to dissolve, and the roasted fenugreek extract for tobacco is obtained through a concentration process.

[0006] Preferably, the baking temperature in step S1 is 180-200° C., and the baking time is 10-20 min.

[0007] Preferably, the alcohol solution in step S2 is an edible ethanol solution with a concentration of 75-95%. The extraction method in step S2 is extraction by stirring at room temperature or reflux extraction, and the extraction time is 1.5-3 hours.

[0008] Preferably, the Lactobacillus in step S3 is a heat-tolerant Lactobacillus strain, including but not limited to one or more combinations of Lactobacillus plantarum, Lactobacillus bulgaricus, or Streptococcus thermophilus.

[0009] Preferably, the addition amount of propylene glycol in step S4 is 5%-15% of the mass of the mixed system. The temperature of the concentration process is 45-50°C, and the pressure of the concentration process is -0.06 MPa to -0.09 MPa.

[0010] Preferably, the temperature of the fermentation in step S3 is 37-40°C, and the time is 12-24 hours. The conditions for high-temperature sterilization are to maintain at 121°C for 30 min.

[0011] Preferably, the mixing ratio of roasted fenugreek tincture to roasted fenugreek paste is 1:0.5-1:1.5.

[0012] In summary, due to the adoption of the above technical solutions, the beneficial effects of the present invention are as follows: 1. Through the baking treatment at a specific temperature and time, the present invention effectively stimulates the characteristic aroma of fenugreek seeds, significantly enhancing the richness and purity of the aroma. 2. The present invention adopts a two-step extraction process of "alcohol extraction + fermentation". The first alcohol extraction focuses on the separation of aroma components, and the second fermentation releases functional components through microbial metabolism, realizing the synergistic enhancement of aroma and functionality.

[0013] 3. By introducing propylene glycol, the present invention solves the problem of poor solubility of traditional extracts, enabling the product to have good fluidity, which is convenient for storage, transportation, and addition and use in industrial production. Specific Embodiments

[0014] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.

[0015] Example 1 (Medium-temperature long-time baking + moderate alcohol extraction + conventional fermentation) Raw material dosage 500 g of fenugreek seeds, 3000 mL of 75% ethanol solution, 5 g of Lactobacillus agent (heat-tolerant Lactobacillus plantarum), 200 mL of propylene glycol.

[0016] Preparation process Baking: Roast the fenugreek seeds at 180 °C for 20 min until the surface turns uniformly brown and a distinct burnt aroma is released.

[0017] Alcohol extraction: Add the roasted seeds to 3000 mL of ethanol solution, stir and extract at room temperature for 2 hours, and filter to obtain roasted fenugreek tincture (aroma characteristics: prominent caramel and nutty aromas).

[0018] Fermentation extraction: After drying and pulverizing the seed residue, add 2000 mL of water, boil and gelatinize, cool to 50 °C, inoculate with the inoculant, and ferment at 37 °C for 12 hours (metabolic acid production promotes the dissolution of active ingredients).

[0019] Sterilize at 121 °C for 30 minutes, filter, and concentrate under reduced pressure to a paste (about 200 g), which is rich in polypeptides, amino acids, etc.

[0020] Compound blending: Mix the tincture and the paste, add propylene glycol, and concentrate under reduced pressure to 400 mL at 50 °C to obtain a dark brown extract with good fluidity.

[0021] Example 2 (High-temperature short-time baking + High-concentration alcohol extraction + Rapid fermentation) Raw material dosage 500 g of fenugreek seeds, 2500 mL of 95% ethanol solution, 8 g of Lactobacillus acidophilus inoculant (Lactobacillus bulgaricus), 250 mL of propylene glycol.

[0022] Preparation process Baking: Roast at 200 °C for 10 min, the seed coat is slightly charred but the inside is not carbonized, and the aroma is more caramelized.

[0023] Alcohol extraction: Reflux extraction for 1.5 hours (high temperature accelerates the dissolution of aroma components), filter to obtain roasted fenugreek tincture (aroma characteristics: strong burnt aroma with maple sweet note).

[0024] Fermentation extraction: Pulverize the seed residue, add 1500 mL of water to gelatinize, cool to 50 °C, inoculate with the inoculant, and rapidly ferment at 40 °C for 6 hours (metabolic production of flavor substances such as acetaldehyde).

[0025] After sterilization, concentrate to a paste (about 180 g), containing relatively high levels of active polyphenols.

[0026] Compound blending: After mixing, add propylene glycol, concentrate to 350 mL at 45 °C, and the extract is reddish-brown with excellent fluidity.

[0027] Example 3 (Low-temperature long-time baking + Low-concentration alcohol extraction + Extended fermentation) Raw material dosage 500 g of fenugreek seeds, 3500 mL of 50% ethanol solution, 3 g of lactic acid bacteria agent (Streptococcus thermophilus), 150 mL of propylene glycol.

[0028] Preparation process Baking: Bake at 160 °C for 30 min, and the seed body slowly turns brown, retaining part of the fragrance of the raw materials.

[0029] Alcohol extraction: Stir and extract at room temperature for 3 hours to obtain roasted fenugreek tincture (aroma characteristics: soft nutty fragrance with a faint milk fragrance).

[0030] Fermentation extraction: Inoculate the seed residue after gelatinization with the agent and ferment at 30 °C for 24 hours (fully metabolize to generate ester substances).

[0031] Concentrate to a paste (about 220 g), with a more mellow flavor.

[0032] Compound blending: The volume after concentration is 450 mL, with moderate fluidity, suitable for the cigarette paper coating process.

[0033] Comparative example 1 (traditional direct extraction method, without baking / fermentation) Preparation process Directly crush fenugreek seeds, extract with 75% ethanol solution and then concentrate, without baking, fermentation and propylene glycol compounding.

[0034] Product characteristics Aroma: Only a weak fragrance of raw materials, with obvious miscellaneous odors (grass smell, bean smell).

[0035] Fluidity: The paste is viscous and needs to be heated to pour.

[0036] Cigarette application: After adding, the miscellaneous odors in the smoke increase and the texture of the fragrance is rough.

[0037] Comparative example 2 (single alcohol extraction + membrane separation, without baking / fermentation) Preparation process Same as step 2 of Example 1, directly perform membrane filtration (0.45 μm microporous membrane) after extraction, without adding propylene glycol.

[0038] Product characteristics Aroma: The caramel fragrance is more prominent, but lacks the mellow feeling produced by fermentation.

[0039] Stability: The solid content is low after membrane filtration (<15%), and it is easy to stratify during storage.

[0040] Cost: The energy consumption of the membrane equipment is high, and the production cost is 30% higher than the process of the present invention.

[0041] Comparative example 3 (single extraction + without propylene glycol compounding) Preparation process After baking, only alcohol extraction is carried out, and the seed residue is directly discarded. Propylene glycol is not added during the concentration of the tincture.

[0042] Product characteristics Aroma: The burnt aroma is strong but thin, lacking the layering brought by fermentation.

[0043] Flowability: It becomes a semi-solid paste after concentration and needs to be diluted with ethanol before use.

[0044] Functionality: The antioxidant components produced by fermentation are not extracted, and the improvement of the coordination of cigarette smoke is limited.

[0045] Suction flavor evaluation test Respectively take the tobacco-use roasted fenugreek seed extracts prepared in Examples 1-3 and Comparative Examples 1-3, add them to cigarette tobacco at an addition amount of 0.5%, roll them into standard cigarette sticks and then conduct suction tests. At the same time, conduct a high-temperature simulation combustion experiment at 180°C (continuous combustion for 30 minutes) to investigate the aroma purity, the intensity of foreign odors and the high-temperature aroma retention effect. The evaluation is as follows:

[0046] Process advantages of the present invention: Through baking for aroma enhancement and double extraction of "alcohol extraction + fermentation" in Examples 1-3, the aroma complexity and stability of the extract are significantly improved. The high-temperature combustion experiment shows that the retention rate of its characteristic aroma is more than 80%, and the intensity of foreign odors is reduced by 60%-75% compared with the comparative examples.

[0047] Verification of the defects of the comparative examples: Comparative Example 1 (no baking / fermentation): Due to the lack of aroma excitation and impurity removal processes, foreign odors are dominant and it is prone to deterioration at high temperatures; Comparative Example 2 (single membrane separation): Although it can filter impurities, volatile aroma components are lost and the aroma retention at high temperatures is insufficient; Comparative Example 3 (no fermentation / compounding): Since the functional components are not extracted, the aroma layer is thin and the flowability is poor, affecting the uniformity of aroma release during combustion.

[0048] The test results fully verify the significant advantages of the process of the present invention in improving the authenticity, heat resistance and foreign odor control of tobacco-use extracts.

[0049] The above description of the embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be obvious to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to these embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A preparation method of a roasted fenugreek seed extract for cigarettes, characterized in that, It includes the following steps: S1. Raw material baking for flavor enhancement: Place fenugreek seeds in an environment of 160 - 200 °C and bake for 10 - 30 min until they show browning and have a slightly burnt aroma; S2. First alcohol extraction and separation: Put the roasted fenugreek seeds obtained in step S1 into an alcohol solution with a concentration of 50 - 95% for extraction to obtain roasted fenugreek tincture; S3. Secondary fermentation extraction: Dry and crush the fenugreek seeds after extraction in step S2, add water for boiling and gelatinization. When the temperature drops to about 50 °C, inoculate with Lactobacillus and ferment for 6 - 24 hours. After fermentation, conduct high-temperature sterilization, then filter and concentrate to obtain roasted fenugreek paste; S4. Compound blending and forming: Mix the roasted fenugreek tincture in step S2 with the roasted fenugreek paste in step S3, add propylene glycol for dissolution, and obtain the roasted fenugreek extract for cigarettes through a concentration process.

2. The preparation method of a tobacco-use fenugreek seed extract according to claim 1, wherein In step S1, the baking temperature is 180 - 200 °C and the baking time is 10 - 20 min.

3. The preparation method of a tobacco-use fenugreek seed extract according to claim 1, characterized in that, In step S2, the alcohol solution is a food-grade ethanol solution with a concentration of 75 - 95%. The extraction method in step S2 is stirring extraction at room temperature or reflux extraction, and the extraction time is 1.5 - 3 hours.

4. The preparation method of a tobacco-use fenugreek seed extract according to claim 1, wherein The Lactobacillus in step S3 is a heat-resistant Lactobacillus strain, including but not limited to one or a combination of Lactobacillus plantarum, Lactobacillus bulgaricus, or Streptococcus thermophilus.

5. The preparation method of a tobacco-use fenugreek seed extract according to claim 1, characterized in that, In step S4, the addition amount of propylene glycol is 5% - 15% of the mass of the mixed system. The temperature of the concentration process is 45 - 50 °C, and the pressure of the concentration process is -0.06 MPa to -0.09 MPa.

6. The preparation method of a tobacco-use fenugreek seed extract according to claim 1, characterized in that, In step S3, the fermentation temperature is 37 - 40 °C and the time is 12 - 24 hours. The conditions for high-temperature sterilization are to maintain at 121 °C for 30 min.

7. The preparation method of a kind of tobacco-use fenugreek seed extract according to claim 1, characterized in that, The mixing ratio of the roasted fenugreek tincture to the roasted fenugreek paste is 1:0.5 - 1:1.5.

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