A method for preparing tobacco flavorings using coffee bean waste

Abstract

This invention discloses a method for preparing tobacco flavorings from coffee bean waste. The method uses flue-cured tobacco and coffee bean waste as raw materials, employing an integrated superheated steam distillation-dry distillation technology. Under high-temperature pyrolysis, the protein-rich coffee waste reacts with the reducing sugars in the tobacco leaves via a Maillard reaction, synergistically with the thermal decomposition of precursors such as cellulose, to generate characteristic aroma components rich in coffee, caramel sweetness, and nutty aromas in situ. This technology uses superheated steam as a heat carrier, effectively removing free and reacted aromatic substances. The resulting flavoring possesses both the natural aroma of flue-cured tobacco and the flavor of coffee, effectively masking off-flavors and enriching the aroma layers. This invention achieves high-value utilization of waste materials, reduces production costs, and provides a new route for preparing natural coffee-flavored flavorings for novel tobacco products.

Description

Technical Field

[0001] This invention belongs to the field of tobacco flavoring technology, and more specifically, relates to a method for preparing tobacco flavoring using coffee bean waste. Background Technology

[0002] The Maillard reaction is one of the key reactions that form the characteristic aroma of tobacco. Through the complex interaction between reducing sugars and nitrogen-containing substances such as amino acids and proteins, this reaction generates a variety of aroma-producing components such as furans, pyrazines, aldehydes and ketones, which can not only effectively enrich the aroma layers of tobacco but also significantly improve the aroma quality.

[0003] Flue-cured tobacco contains a large amount of sugars, while its content of nitrogenous substances such as proteins is relatively low. If flue-cured tobacco is used as the sole raw material for superheated steam distillation-dry distillation extraction, the Maillard reaction is difficult to complete, resulting in limited aroma components and an insufficiently rich aroma. Therefore, nitrogenous substances need to be added to supplement the reaction precursors and promote the full progress of the Maillard reaction. In existing tobacco flavoring preparation technologies, Maillard reaction-based processes usually involve adding synthetic amino acids or reducing sugars to tobacco raw materials or their essential oil extracts to initiate the Maillard reaction and produce aroma. These processes are costly, and the addition of exogenous substances may introduce non-natural impurities.

[0004] To address the above problems, this invention mixes coffee grounds with flue-cured tobacco and utilizes superheated steam distillation-dry distillation technology to construct a new reaction system without adding amino acids or reducing sugars. In China, coffee grounds are mostly discarded as waste, failing to be effectively utilized, resulting in resource waste and environmental problems. Research shows that coffee grounds still contain organic compounds such as fatty acids, proteins, and alkaloids, while retaining some of the unique aroma compounds of coffee. Currently, conventional extraction processes struggle to achieve efficient secondary extraction and enrichment of aroma components from coffee grounds. This invention uses superheated steam distillation-dry distillation technology, which converts proteins in coffee grounds into nitrogenous substances such as amino acids at high temperatures. These amino acids then react with reducing sugars in flue-cured tobacco via Maillard reactions, simultaneously converting flavor precursors and generating more aroma components with roasted, sweet, and coffee-like aromas. This process achieves simultaneous pyrolysis of raw materials, Maillard reactions, and aroma component extraction, fundamentally different from traditional processes.

[0005] This invention proposes to prepare tobacco flavorings using flue-cured tobacco and coffee bean residues as raw materials and employing an integrated superheated steam distillation-dry distillation technology. This not only enables the reuse of waste resources but also endows the tobacco flavorings with a unique coffee flavor profile, enhancing flavor harmony. This provides a practical new path to address the issue of somewhat thin flavors in tobacco flavorings, promote innovation in tobacco flavoring technology, and facilitate the resource utilization of waste. Summary of the Invention

[0006] In view of the above-mentioned problems in the existing technology, the technical problem to be solved by the present invention is to provide a method for preparing tobacco flavorings using coffee bean waste, which can effectively enrich the flavor of tobacco.

[0007] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:

[0008] A method for preparing tobacco flavoring from coffee bean residue involves separately pulverizing tobacco leaves and coffee bean residue, then mixing them uniformly in different mass ratios. The mixture is then loaded into a superheated steam distillation-dry distillation apparatus. A mixture of nitrogen and superheated steam is introduced into the dry distillation vessel, the apparatus is started, and the temperature is increased according to a programmed sequence to extract components from the mixture. The distillate is collected. An organic solvent is used to extract the distillate, the extract is dehydrated, and the solvent is recovered by rotary evaporation to obtain the tobacco flavoring. An evaluation panel of 8-12 people conducts a sensory evaluation of the tobacco flavoring, scoring it on six indicators: aroma, smoke, irritation, aftertaste, strength, and uniformity.

[0009] Preferably, the tobacco leaves are selected from Yunnan flue-cured tobacco.

[0010] Preferably, the mixing ratio of Yunnan flue-cured tobacco and coffee bean residue is 1:0.5 and 1:0.3.

[0011] Preferably, the temperature program of the superheated steam distillation-dry distillation apparatus is as follows: the temperature is increased from room temperature to 100°C at a rate of 30°C / min, and then increased to 300°C at a rate of 2°C / min.

[0012] Preferably, the nitrogen flow rate in the distillation vessel is 100 mL / min, and the superheated steam flow rate is 900 g / h.

[0013] Preferably, the collection temperature of the distillate is 100–300°C.

[0014] Preferably, the solvent used for extraction is a mixture of ethyl acetate and n-hexane in a volume ratio of 1:1. The extraction step is performed three times, with the volume ratio of solvent to distillate being 1:1 in the first extraction and 1:3 in the second and third extractions.

[0015] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0016] 1) This invention introduces coffee bean residue into tobacco leaves, which not only further enriches the aroma layers of tobacco flavoring and gives it a unique coffee flavor, but also effectively masks the original off-flavors of tobacco leaves and enhances the mellowness of the smoke.

[0017] 2) The raw material of the method of the present invention comes from coffee bean residue generated after coffee processing. It has significant value for the resource utilization of waste, conforms to the concept of green processing and sustainable development, and has good application prospects.

[0018] 3) The method of the present invention is particularly suitable for processing tobacco flavorings with characteristics such as roasted aroma, caramel sweet aroma, and coffee flavor. It can be widely used in the preparation of new tobacco products and realizes the diversification of tobacco flavoring styles, which has good economic value. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of this invention clearer, the invention is further described below with reference to specific embodiments. Unless otherwise specified, the technical means used in the following embodiments are all conventional means well known to those skilled in the art. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are followed.

[0020] In the following examples, the yield of tobacco flavoring (%) = mass of tobacco flavoring / mass of mixed raw materials × 100%, where the mass of mixed raw materials is the dry raw material mass.

[0021] Example 1

[0022] A method for preparing tobacco flavorings using coffee bean waste includes the following steps:

[0023] 230.7g of Yunnan flue-cured tobacco and 69.3g of coffee bean residue were added to a dry distillation apparatus. The dry distillation vessel was heated from room temperature to 100℃ at a rate of 30℃ / min using external electric heating. A mixture of nitrogen and superheated steam was then introduced into the dry distillation vessel at flow rates of 100mL / min and 900g / h, respectively. The heating rate inside the dry distillation vessel was 2℃ / min. The mixture containing the extract was condensed as it passed through a condenser tube with circulating cooling water, and the distillate was collected at 100-300℃. The distillate was extracted three times with a 1:1 volume ratio of ethyl acetate and n-hexane. The solvent-to-distillate volume ratio was 1:1 for the first extraction and 1:3 for the second and third extractions. Anhydrous sodium sulfate was added to the extract, and the mixture was stirred to remove water. The solvent was recovered using a rotary evaporator at 45℃ to obtain the tobacco flavoring.

[0024] Example 2

[0025] A method for preparing tobacco flavorings using coffee bean waste includes the following steps:

[0026] 200g of Yunnan flue-cured tobacco and 100g of coffee bean residue were added to a dry distillation apparatus. The dry distillation vessel was heated from room temperature to 100℃ at a rate of 30℃ / min using external electric heating. A mixture of nitrogen and superheated steam was then introduced into the dry distillation vessel at flow rates of 100mL / min and 900g / h, respectively. The heating rate inside the dry distillation vessel was 2℃ / min. The mixture containing the extract was condensed as it passed through a condenser tube with circulating cooling water, and the distillate was collected at 100-300℃. The distillate was extracted three times with a 1:1 volume ratio of ethyl acetate and n-hexane. The volume ratio of solvent to distillate was 1:1 for the first extraction and 1:3 for the second and third extractions. Anhydrous sodium sulfate was added to the extract, and the mixture was stirred to remove water. The solvent was recovered using a rotary evaporator at 45℃ to obtain the tobacco flavoring.

[0027] Comparative Example 1

[0028] A method for preparing tobacco flavorings using coffee bean waste includes the following steps:

[0029] 300g of Yunnan flue-cured tobacco was added to a dry distillation apparatus. The dry distillation vessel was heated from room temperature to 100℃ at a rate of 30℃ / min using external electric heating. A mixture of nitrogen and superheated steam was then introduced into the dry distillation vessel at flow rates of 100mL / min and 900g / h, respectively. The heating rate inside the dry distillation vessel was 2℃ / min. The mixture containing the extract was condensed as it passed through a condenser tube with circulating cooling water, and the distillate was collected at 100-300℃. The distillate was extracted three times with a mixed solvent of ethyl acetate and n-hexane at a volume ratio of 1:1. The volume ratio of solvent to distillate was 1:1 for the first extraction and 1:3 for the second and third extractions. Anhydrous sodium sulfate was added to the extract, and the mixture was stirred to remove water. The solvent was recovered using a rotary evaporator at 45℃ to obtain the tobacco flavoring.

[0030] The yield results of tobacco flavorings obtained by the methods of Examples 1-2 and Comparative Example 1 are shown in Table 1 below.

[0031] Table 1 Extraction yield of different raw materials

[0032] Example 1 Superheated steam distillation - dry distillation Yunnan flue-cured tobacco: coffee bean residue = 1:0.3 11.8 Example 2 Superheated steam distillation-dry distillation Yunnan flue-cured tobacco: coffee bean residue = 1:0.5 11.4 Comparative Example 1 Superheated steam distillation - dry distillation Yunnan flue-cured tobacco 10.8

[0033] Table 1 shows that the extraction of mixed raw materials with different ratios using superheated steam distillation-dry distillation process resulted in an increased yield of tobacco flavorings after introducing coffee bean residue into the tobacco leaves. Compared with the extraction yield of the single flue-cured tobacco raw material in Comparative Example 1, the yield of the mixed raw materials with added coffee bean residue was improved in Examples 1 and 2. Among them, the highest yield of tobacco flavorings, 11.8%, was achieved when the mixing ratio of Yunnan flue-cured tobacco and coffee bean residue reached 1:0.3.

[0034] Example 3

[0035] The components of the tobacco flavorings extracted using superheated steam distillation-dry distillation in Examples 1-2 and Comparative Example 1 were analyzed using gas chromatography-mass spectrometry. The results showed that the main aromatic components (such as furfuryl alcohol, neophytadiene, and pyrrole heterocyclic compounds) in the tobacco flavorings extracted from the three different mixtures of raw materials using superheated steam distillation-dry distillation were basically the same, but the relative contents of each component differed significantly. In particular, with the increase of coffee bean waste addition, the content of pyrazine and pyrrole heterocyclic compounds in the product increased significantly. Meanwhile, the caffeine extracted from coffee bean waste reached 1.8% and 3.2%, respectively. These substances endow the tobacco flavorings with characteristic flavors such as coffee bean aroma and roasted aroma, and also have a certain degree of irritation, compensating for the slightly thin aroma of pure flue-cured tobacco extracts and further enhancing the richness and complexity of the aroma.

[0036] Example 4

[0037] The aroma sensory evaluation of the tobacco flavorings extracted using superheated steam distillation-dry distillation technology in Examples 1-2 and Comparative Example 1 was carried out, and the results are shown in Table 2.

[0038] Table 2. Sensory evaluation results of the aroma of the tobacco flavorings obtained in Examples 1-2 and Comparative Example 1.

[0039] Blank smoke 6.0 6.0 6.0 6.0 6.0 6.0 Example 1 6.9 6.5 6.6 6.4 6.3 6.2 Example 2 6.5 6.2 6.2 6.3 6.0 5.9

[0040] Table 2 shows that applying the coffee bean waste-tobacco compound flavoring prepared according to this invention to cigarettes improves the aroma quantity, strength, and aftertaste comfort. Example 1 (with a coffee bean waste addition ratio of 0.3%) preserves the natural tobacco aroma while adding a unique coffee bean aroma and sweetness, resulting in enhanced aroma richness and a smoother, more mellow smoke with the best sensory quality. Example 2 (with a coffee bean waste addition ratio of 0.5%) also produces a relatively rich aroma, but with some off-flavors. This demonstrates that by controlling the addition ratio of coffee bean waste, it is possible to achieve targeted control of cigarette flavor, producing high-quality tobacco flavoring with a coffee flavor.

[0041] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing tobacco flavorings using coffee bean waste, characterized in that, Includes the following steps: (1) Raw material pretreatment: The tobacco leaves are crushed and mixed evenly with coffee bean waste at a certain mass ratio to obtain mixed raw materials; (2) Superheated steam distillation-dry distillation: The mixed raw material is placed in a superheated steam distillation-dry distillation apparatus. Under the condition of oxygen isolation, a mixture of nitrogen and superheated steam is introduced, the apparatus is started, the temperature is increased in a programmed manner, the components of the mixed raw material are extracted, and the distillate is collected by condensation. (3) Extraction and separation: The distillate is extracted with an organic solvent and the organic phase is collected; (4) Drying and concentration: The extract is dehydrated and dried, and the solvent is recovered by rotary evaporation to obtain tobacco flavoring.

2. The preparation method according to claim 1, characterized in that, The tobacco leaves used in step (1) are selected from flue-cured tobacco.

3. The preparation method according to claim 1, characterized in that, The mass ratio of tobacco leaves to coffee bean residue in step (1) is 1:(0.3-0.5).

4. The preparation method according to claim 1, characterized in that, The temperature rise process of the superheated steam distillation-dry distillation apparatus in step (2) is as follows: the temperature rises from room temperature to 100°C at a rate of 30°C / min, and then rises to 300°C at a rate of 2°C / min.

5. The preparation method according to claim 1, characterized in that, In step (2), the nitrogen flow rate in the dry distillation vessel is 100 mL / min, and the superheated steam flow rate is 900 g / h.

6. The preparation method according to claim 1, characterized in that, In step (2), the temperature at which the distillate is collected is 100–300°C.

7. The preparation method according to claim 1, characterized in that, The solvent used in step (3) is a mixture of ethyl acetate and n-hexane in a volume ratio of 1:

1. The extraction is performed three times. The volume ratio of the solvent to the distillate is 1:1 in the first extraction and 1:3 in the second and third extractions.

8. The preparation method according to claim 1, characterized in that, The yield of the tobacco flavoring is 10.8%–11.8%.