CN101411543B - Method for preparing flavoring for cigarette and use - Google Patents
Method for preparing flavoring for cigarette and use Download PDFInfo
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- CN101411543B CN101411543B CN2008102195278A CN200810219527A CN101411543B CN 101411543 B CN101411543 B CN 101411543B CN 2008102195278 A CN2008102195278 A CN 2008102195278A CN 200810219527 A CN200810219527 A CN 200810219527A CN 101411543 B CN101411543 B CN 101411543B
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Abstract
The invention discloses a preparation method and application for cigarette flavor. The preparation method for the cigarette flavor comprises the following steps: a single amino acid is selected, or a few single amino acids are compounded, and the amino acids are mixed with a saccharide substance according to certain proportion to react under certain conditions to obtain a Maillard reaction liquid product, namely the cigarette flavor. The cigarette flavor obtained by the preparation method has certain improvement on the smoking smell of shredded tobacco, ensures that the smoking fragrance is plumper, reduces smoking miscellaneous gas and the irritation of smoke gas, and improves the sense of comfort.
Description
Technical field
The present invention relates to a kind of preparation method and application of tobacco aromatics using.
Background technology
At present, conduct vigorous propaganda owing to what Smoking is harmful to your health, the production of safe cigarette has become the problem that cigarette manufacturer extremely is concerned about.The content that reduces T/N in the flue gas is to reduce one of important behave of harmful substance in the cigarette; Yet; The reduction of T/N content can cause that cigarette inhales the not enough problem that weakens with fragrance of flavor, therefore, development and exploitation safety and can improve cigarette inhale distinguish the flavor of and the tobacco aromatics using of fragrance significant.The manufacturing approach of domestic tobacco aromatics using has two, from tobacco or other plant, extracts natural perfume material, perhaps adopts traditional chemical industry method synthetic perfume.The former receives the restriction of plant resources, and the latter often adopts esterification, redox, condensation-reactive mode synthetic perfumes such as decomposition.Esterification is synthetic often to receive that side reaction is many, the post processing trouble, esterification yied is not high, equipment corrosion serious, the discharging of waste liquid amount greatly, the restriction of serious environment pollution; Oxidation-reduction method is usually restive because reaction is complicated, and reaction condition had relatively high expectations makes synthetic cost increase; Condensation-decomposition reaction is synthetic perfume under high temperature, reaction under high pressure condition usually, and the security of its synthetic product is relatively poor, is prone to produce harmful material.With amino acid and carbohydrate is cigarettes, wines and miscellaneous goods gas and the pungent taste that the maillard reaction product of raw material can suppress the fire-cured tobacco type tobacco product to a certain extent, improves cigarette and inhales flavor, and it is fragrant to increase cigarette.China is later to the research of the chemical process of Maillard reaction and tobacco flavoring principle, and the report of the perfuming influential effect of this product in cigarette seldom.
Summary of the invention
The objective of the invention is to the shortcoming to the prior art existence, is primary raw material with amino acid and glucide, and a kind of preparation method and application of tobacco aromatics using are provided.Method raw material sources of the present invention extensively, synthetic cost is relatively low, reaction condition is gentle and be easy to control, productive rate is higher, the product security is better.
The object of the invention is realized through following technical scheme:
A kind of preparation method of tobacco aromatics using; Comprise the steps: glucide and single amino acid or built amino-acid be dissolved in water or the propane diols and be stirred into solution; Wherein water or propane diols account for 60%～80% quality of solution, and regulating pH is 7.0～10.0, and reaction temperature is 90 ℃～135 ℃; Reaction 90～330min promptly obtains tobacco aromatics using of the present invention;
The weight ratio of described single amino acid or built amino-acid and glucide is 1: 9～1: 2;
Described single amino acid is the L-asparatate, L-alanine, L-cystine, L-leucine, L-proline, L-glutamic acid, L-glycine, L-threonine, L-valine or L-isoleucine.
Described built amino-acid is the L-asparatate, L-alanine, L-cystine, L-leucine; The L-proline, L-glutamic acid, L-glycine, L-threonine; The L-valine, any three kinds mixture in the L-isoleucine, the percentage by weight that every seed amino acid accounts for mixture is 10%～80%.
Described glucide comprises glucose, fructose, wood sugar or sucrose.
The process of using tobacco aromatics using of the present invention to prepare cigarette is that tobacco aromatics using of the present invention is added in the finished cut tobacco, and baking is processed cigarette with the pipe tobacco after the baking.Tobacco aromatics using of the present invention evenly drips in finished cut tobacco, and addition is 100mL/kg-150mL/kg.Described baking temperature is 35-45 ℃, and moisture is 10-14% (w/w) in the pipe tobacco of control baking back.
The present invention compared with prior art has following advantage and beneficial effect:
1, the present invention is according to the Maillard reaction principle; Utilize 10 several amino acids such as L-glycine and reducing sugar reaction thing to produce the pipe tobacco fumet; Its raw material sources are extensively, cost is cheap relatively, and reaction condition gentle relatively, be easy to control, effectively the productive rate of product is higher and security good.
2, the present invention utilizes Maillard reaction to prepare tobacco aromatics using and has produced three types of main aroma-producing substances; The cigarette of tobacco product is inhaled flavor to be had with fragrance and promotes and the improvement effect, as has the aromatic substance that bakes perfume (or spice), the roasting perfume (or spice) of strong Jiao and coffee aroma, the short-chain ester class that can be used as tobacco cloves material, cigarette is had causes the fragrant one-tenth that acts on and grade.
3, the prepared tobacco aromatics using of the present invention, add in the tobacco after, the cigarette gas of enfleuraging is more plentiful, burns and sucks assorted gas and reduces, the excitant of flue gas reduces, and can improve comfort, improves and inhales flavor.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further
Embodiment 1
According to glucose and the leucic mass ratio of L-is 7:1, adds 100g water, and being mixed with moisture is the solution of 80% (w/w), and regulating the pH value is 8.8, reacts 250min down at 90 ℃ and promptly gets tobacco aromatics using of the present invention.
Tobacco aromatics using is added in the pipe tobacco finished product with the addition of 100mL/kg, be baked at 45 ℃ that moisture is 14% (w/w) in the pipe tobacco.
The cigarette standard GB 56060.4-1996 of foundation; Tobacco business technical specialist group through 5-7 people forms smokes panel test, and thinks that the cigarette for preparing with above-mentioned pipe tobacco has strong furfural class breath, and the effect of perfuming has been played in the use of above-mentioned tobacco aromatics using; And flue gas is fine and smooth; Elegant, mouthfeel is clean, has the effect that obvious change cigarette is inhaled effect.
Embodiment 2
L-glycine, L-glutamic acid and the L-alanine of equivalent are fully mixed; Each seed amino acid proportion is 33.3%, and above-mentioned built amino-acid is mixed with wood sugar according to mass ratio 1:2, is dissolved in the 100g propane diols; The anabolic reaction mixture; Wherein propane diols accounts for 60% (w/w), regulates pH to 7.0, reacts 90min down at 125 ℃ and promptly gets tobacco aromatics using of the present invention.
Use gas-chromatography-GC-MS analysis through the above-mentioned tobacco aromatics using for preparing; Obtain three types of flavor matters: aromatic substances such as (1) pyrazine, dioxy cyclohexane, dioxolanes, amino acid phenyl ester, acetophenone, this constituents have and bake perfume (or spice), the roasting perfume (or spice) of strong Jiao and coffee aroma; (2) various short-chain ester classes such as acetate, propionic acid, the ester class of enanthic acid, they have pleasant fruit and flowery odour, can be as top spices in tobacco; (3) compositions such as derivative of various organic acids, aldehyde, ketone cause fragrant effect to cigarette.These fragrance matters can be used as cigarette perfuming agent, improve cigarette and inhale quality.
Embodiment 3
With 10% (w/w) L-glycine, 10% (w/w) L-asparatate, 80% (w/w) L-alanine is mixed with built amino-acid; Above-mentioned built amino-acid with after sucrose fully mixes in the ratio of 1:9, is added the propane diols of 100g, the anabolic reaction mixture; Propane diols accounts for 70% (w/w); Regulate pH to 10.0, react 330min down, promptly get tobacco aromatics using of the present invention at 135 ℃.Addition with 150mL/kg adds in the pipe tobacco finished product, and being baked to its moisture at 35 ℃ is 10% (w/w).
The cigarette standard GB 56060.4-1996 of foundation smokes panel test through the tobacco business technical specialist group that 5-7 people forms, and compares not spiced tobacco; Add spices of the present invention the fragrant intensity of cigarette of cigarette is increased to some extent, and it is comfortable to smell flavor, increases its fragrant and sweet flavor; Flue gas is fine and smooth, and is elegant, clean.
Claims (2)
1. the preparation method of a tobacco aromatics using; It is characterized in that: glucide and built amino-acid are dissolved in water or the propane diols, are stirred into solution, wherein water or propane diols account for 60%～80% of solution quality; Regulating pH is 7.0～10.0; Reaction temperature is 90 ℃～135 ℃, and reaction 90～330min promptly obtains tobacco aromatics using of the present invention;
The weight ratio of described built amino-acid and glucide is 1: 9～1: 2;
Described built amino-acid is the L-asparatate, L-alanine, L-cystine, L-leucine; The L-proline, L-glutamic acid, L-glycine, L-threonine; The L-valine, any three kinds mixture in the L-isoleucine, the percentage by weight that every seed amino acid accounts for mixture is 10%～80%;
Described glucide is fructose or wood sugar.
2. the application of spices on tobacco curing that the said preparation method of claim 1 makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102195278A CN101411543B (en) | 2008-11-28 | 2008-11-28 | Method for preparing flavoring for cigarette and use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102195278A CN101411543B (en) | 2008-11-28 | 2008-11-28 | Method for preparing flavoring for cigarette and use |
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| Publication Number | Publication Date |
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| CN101411543A CN101411543A (en) | 2009-04-22 |
| CN101411543B true CN101411543B (en) | 2012-06-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008102195278A Expired - Fee Related CN101411543B (en) | 2008-11-28 | 2008-11-28 | Method for preparing flavoring for cigarette and use |
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Cited By (1)
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| RU2798577C1 (en) * | 2020-12-14 | 2023-06-23 | Чайна Тобэкко Хубэй Индастриал Корпорейшн Лимитед | Flavors for tobacco and method for its production |
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| CN102228121B (en) * | 2011-06-30 | 2012-12-26 | 深圳波顿香料有限公司 | Method for preparing coffee reaction flavor through Maillard reaction and application of coffee reaction flavor |
| CN102399631A (en) * | 2011-10-11 | 2012-04-04 | 上海应用技术学院 | Maillard essence for tobacco and preparation method of Maillard essence |
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| CN103146481B (en) * | 2013-03-11 | 2014-05-28 | 华宝食用香精香料（上海）有限公司 | Method for preparing tobacco maillard reaction spice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2798577C1 (en) * | 2020-12-14 | 2023-06-23 | Чайна Тобэкко Хубэй Индастриал Корпорейшн Лимитед | Flavors for tobacco and method for its production |
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| CN101411543A (en) | 2009-04-22 |
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